Fruit Cocktail Deluxe

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 3/4 cup pineapple chunks (pick four to combine) or 3/4 cup grapes (pick four to combine) or 3/4 cup oranges (pick four to combine) or 3/4 cup cherries (pick four to combine) or 3/4 cup strawberries (pick four to combine) or 3/4 cup watermelon (pick four to combine) or 3/4 cup cantaloupe (pick four to combine)
• 8 marshmallows, quartered
• 1 1/2 cups ginger ale, very cold
• fresh mint sprig (to garnish)
• powdered sugar

Recipe

• 1 combine four fruts and the marshmallows; chill.
• 2 pour cold ginger ale over the top just before serving.
• 3 garnish with a sprig of fresh mint and a sprinkle with powdered sugar.

Ginger Citrus Rice

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons gingerroot, peeled and grated
• 1/2 teaspoon cumin, ground
• 2 cups rice, brown
• 1/2 teaspoon salt
• 1 large lime, zested and juiced

Recipe

• 1 spray a 3 quart saucepan with cooking spray and place over medium heat until pan is very hot, but not smoking. add ginger root and ground cumin and cook for 1 minute.
• 2 add 4 cups water and bring to a boil. stir in rice and salt. reduce heat to low; cover and cook 15-18 minutes until all water is absorbed and rice is tender.
• 3 stir in lime juice and zest.

French Potato Salad With Bacon

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 lb new potato
• 1/4 lb bacon
• 1/4 cup shallot, finely chopped
• 1/4 cup red wine vinegar
• 2 tablespoons olive oil
• salt and pepper, to taste
• 1/4 cup purple onion, chopped
• 1/2 cup parsley, chopped

Recipe

• 1 scrub potatoes and quarter them. drop into a kettle of cold salted water. bring to a boil and cook until tender but still firm, about 8-10 minutes after water reaches boil.
• 2 meanwhile, chop the bacon and sauté in a small skillet until crisp. remove bacon and reserve.
• 3 in the bacon fat, sauté chopped shallots until tender but not at all brown, about 5 minutes or so. reserve shallots and fat.
• 4 when the potatoes are done, drain them and drop them into a mixing bowl.
• 5 pour vinegar, olive oil, shallots and reserved bacon fat over the still hot potatoes. season with salt and pepper to taste, and gently toss. add purple onion and parsley and toss again. cool to room temperature, cover and refrigerate.
• 6 before serving bring back to room temperature, toss, correct seasonings and add additional oil and vinegar if salad seems too dry. sprinkle reserved bacon on top.

Holiday Potatoes

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb yukon gold potato
• 2 tablespoons olive oil
• 4 tablespoons good seasonings italian salad dressing mix (or 1 1/2 packets)
• 2 cups shredded cheddar cheese

Recipe

• 1 slices youkon golds thin ( i use a mandolin on a thick setting).
• 2 place all ingrediants in a ziplock bag and shake to mix.
• 3 grease a cassarole dish and bake for about an hour, covered.

Holiday Scalloped Potatoes

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 2 tablespoons unsalted butter
• 1 small onion, minced
• 2 medium garlic cloves, minced (about 2 teaspoons)
• 3 cups heavy cream
• 1 cup whole milk
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 teaspoons table salt
• 1/2 teaspoon ground black pepper
• 4 lbs russet potatoes, peeled and cut into 1/8- inch-thick slices
• 1 cup shredded cheddar cheese (about 4 ounces)

Recipe

• 1 heat oven to 350 degrees.
• 2 melt butter in large dutch oven over medium-high heat until foaming subsides, about 1 minute.
• 3 add onion and sauté until it turns soft and begins to brown, about 4 minutes.
• 4 add garlic and sauté until fragrant, about 30 seconds.
• 5 add cream, milk, thyme, bay leaves, salt, pepper, and potatoes and bring to simmer.
• 6 cover, adjusting heat as necessary to maintain light simmer, and cook until potatoes are almost tender (paring knife can be slipped into and out of center of potato slice with some resistance), about 15 minutes.
• 7 remove and discard thyme sprigs and bay leaves. transfer potato mixture to 3-quart gratin dish and sprinkle with cheese.
• 8 bake until cream has thickened and is bubbling around sides and top is golden brown, about 20 minutes. cool for 5 minutes before serving.

Holiday Potato Casserole

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 lbs potatoes, peeled and cubed
• 1 lb yam, peeled and cubed
• 1/4 cup onion, chopped
• 8 ounces reduced-fat cream cheese, cubed
• 2 ounces goat cheese, crumbled
• 1/4 cup butter, softened
• 1/2 cup low-fat milk
• 2 eggs, beaten
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup fresh chives, chopped

Recipe

• 1 preheat oven to 350. lightly grease a 3-qt casserole dish. set aside.
• 2 cook the potatoes, yams and onion in boiling salted until tender; drain.
• 3 return the drained cooked potato mixture to the pot off of heat.
• 4 add cream cheese, goat cheese, butter, and milk. mash well with a potato masher until fluffy.
• 5 stir in the beaten eggs, salt and pepper.
• 6 pour into the prepared casserole dish.
• 7 sprinkle with the chopped chives and bake at 350 for 35-40 minutes.

Grilled Stuffed Pears

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 medium bartlett pear, very ripe
• 1 tablespoon honey
• 6 shelled hazelnuts, peeled, coarsely chopped
• 2 tablespoons uncooked old fashioned oats
• 1 teaspoon butter
• 4 teaspoons unpacked brown sugar
• 2 tablespoons pear juice

Recipe

• 1 preheat grill.
• 2 peel, halve and core pear.
• 3 cut a small slice off the rounded side of each pear half so halves will stand on grill.
• 4 set pear halves on grill, flat side down; brush with honey.
• 5 grill 10 minutes on each side, brushing occasionally with honey.
• 6 while pears are grilling, make filling.
• 7 in a small pan, stir together hazelnuts and oats over medium heat until lightly toasted.
• 8 stir in butter until it melts.
• 9 remove from heat; stir in sugar and nectar.
• 10 when pears are hot and tender, spoon filling into centers and serve.

French Rice

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 (10 3/4 ounce) can french onion soup
• 1 (10 3/4 ounce) can beef consomme
• 1 cup long-grain rice, uncooked
• 1/2 cup butter
• salt and pepper, to taste

Recipe

• 1 place rice in a 9x13-inch casserole dish.
• 2 mix french onion soup and consomme; pour over rice.
• 3 cut butter in pats and place in dish.
• 4 bake 1 hour at 350 degrees.
• 5 check it at 40 minutes.
• 6 i added cheese on the top when i made this dish. yummy!

Fruit Kugel

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 12 ounces fine noodles, cooked
• 5 eggs, well beaten
• 1/2 cup butter
• 1/2 pint sour cream
• 2 tablespoons minute tapioca
• 2 cups milk
• 1/2 cup sugar
• 1 (20 ounce) can crushed pineapple or 1 (20 ounce) can fruit cocktail, drained
• 1/4 cup sugar
• 1 teaspoon cinnamon

Recipe

• 1 mix all ingredients, except sugar and cinnamon, together and pour into a greased 3 quart baking dish.
• 2 top with cinnamon and sugar (which have been mixed together) and bake at 375 degrees for 1 hour.

Cinnamon Red-hot Candy Stewed Apples

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 8 large apples, firm, cored and peeled
• 1 1/2 cups water
• 9 ounces cinnamon red-hot candies

Recipe

• 1 cut peeled & cored apples into wedges.
• 2 place the apple wedges into a large enameled cast-iron pot or dutch oven. add water and cinnamon candies.
• 3 over medium-high heat, bring to a boil, stirring constantly.
• 4 reduce the heat to medium, stirring constantly until the candies have dissolved and apples are soft but not mushy. continue to boil until 1/2 cup of the liquid remains. taking care not to break up the apples. the more concentrated the liquid, the more intense the color and flavor of the apples.
• 5 serve warm or at room temperature.

Cucumber Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 cucumber
• 1 tablespoon olive oil
• 2 tablespoons vinegar
• 3 green onions, sliced
• 1 teaspoon lemon juice
• 1/4 teaspoon salt

Recipe

• 1 cut cucumber in half lengthwise then slice.
• 2 mix all ingredients in a medium sized bowl.
• 3 serve immediately or refrigerate until serving.

Easy Summer Salad

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• Servings: 6
• 1 (10 ounce) package frozen peas (i prefer the baby peas)
• 1 (15 ounce) can garbanzo beans (chick peas)
• 1/4 cup sliced black olives
• 1/4 cup vegetable oil
• 2 tablespoons cider vinegar (can also use wine vinegar)
• 1/2 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon pepper
• sesame seeds
• lettuce

Recipe

• 1 cook the peas and drain.
• 2 rinse and drain the garbanzo beans combine the peas, garbanzo beans, and olives. (first 3 ingredients)
• 3 shake together the next 5 ingredients.
• 4 pour over the pea, bean& olive mixture and mix.
• 5 serve on lettuce and top with sesame seeds.

Easy Sushi Rice (in Rice Cooker)

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• 3 cups medium grain rice (nishiki or calrose brand, use the measuring cup in your rice cooker)
• 3 1/4 cups water (or water to the 3 mark on the rice cooker)
• 1/3 cup seasoned rice vinegar (more or less, to taste)

Recipe

• 1 put rice and water into rice cooker (put rice in first, then add water until the 3 mark on the cooker is reached). push button to start cooking. when done, button will pop up and light change to "warm.".
• 2 let the rice sit in the cooker without opening the lid for about 15 minutes to complete steaming.
• 3 put rice into non-reactive bowl (glass, stainless steel, wood, etc -- ), pour sushi vinegar over rice and toss gently with rice paddle to mix vinegar into rice. note: please be gentle so you do not mash the grains of rice. also, each grain should have been coated with the vinegar and achieve a shinny sheen, add more as needed).
• 4 fan the rice to cool as you are mixing in the vinegar.
• 5 use in rolls, sushi or to accompany sashimi.

Greek Green Beans

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1 garlic clove, minced
• 1 onion, chopped
• 2 tablespoons olive oil
• 1 lb green beans, chopped
• 1 -2 teaspoon fresh mint, chopped
• 2 beef bouillon cubes, dissolvedin a little water
• 1 large tomato, peeled and chopped
• 2 teaspoons tomato paste
• fresh parsley, chopped (optional)
• salt and pepper

Recipe

• 1 brown garlic and onion in 2 tablespoons olive oil until transparent.
• 2 add green beans, mint, beef bouillon, tomato, tomato paste and parsley.
• 3 stir gently and add enough water to allow beans to simmer.
• 4 cover and simmer about 30 minutes.
• 5 check periodically and add water as needed to keep beans from sticking.
• 6 season to taste with salt and pepper. serve.
• 7 microwave directions: in 2-quart casserole, combine oil, garlic and onion and cook on high 2 minutes. add green beans, mint, bouillon and parsley; stir gently, cover and cook on high 3 minutes. add tomato, stir, cook on high 5-9 minutes, until beans are tender, stirring once. let stand 3 minutes before serving.

Cinnamon Raisin Stuffed Apple Rings

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/3 cup raisins
• 1/4 cup chopped pecans
• 2 tablespoons of softened butter
• 1 tablespoon of packed brown sugar
• 1/2 teaspoon sugar
• 1/2 teaspoon vanilla
• 2 medium apples (gala or jonathon preferred)
• cooking spray

Recipe

• 1 combine raisins, pecans, butter, brown sugar, vanilla and cinnamon in a bowl and stir until mixture is combined.
• 2 slice the ends of the apples.
• 3 core the center of the apples.
• 4 cut each apple into 4 equal slices.
• 5 line the bottom of the baking sheet with foil and coat it with cooking spray or use parchment paper and omit the cooking spray.
• 6 place the apple rings on the baking sheet.
• 7 top each apple with equal amounts of the raisin mixture.
• 8 press mixture down gently.
• 9 bake in oven at 425 degrees for 10 minutes or until just soft.
• 10 serve warm.
• 11 enjoy!

Easy Sweet-and-sour Squash Rings

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 acorn squash (about 3 pds)
• 2 -3 tablespoons honey
• 2 tablespoons dark brown sugar
• 1 teaspoon dried thyme
• salt and pepper

Recipe

• 1 preheat oven to 375 degrees.
• 2 trim 1-2-inches off each end of squash.
• 3 slice each squash into 4 rings.
• 4 remove all seeds.
• 5 coat jellyroll pan with cooking spray.
• 6 arrange rings in a single layer on the pan.
• 7 combine the honey, brown sugar, thyme, salt and pepper.
• 8 brush half of mixture onto rings.
• 9 bake, until beginning to soften (about 15 minutes).
• 10 brush with remaining honey mixture until tender, about another 10-15 minutes.
• 11 serve.

Holiday Pomegranate, Pear, And Grape Salad With Candied Pecans

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1 cup candied pecans (see my sweet and spicy candied pecans - with a kick)
• 1 large bunch red leaf lettuce, washed, dried and torn into bite-size pieces
• 1/2 cup pomegranate seeds (from 1 pomegranate)
• 2 cups large dark seedless grapes, halved
• 1/2 cup chopped red onion
• 1/4 cup crumbled blue cheese
• 4 ripe red pears
• 1/2 cup aged balsamic vinegar
• 1/4 cup olive oil
• 4 tablespoons brown sugar
• salt and pepper, to taste
• 2 tablespoons finely minced fresh orange zest

Recipe

• 1 make candied pecans.
• 2 in a large bowl, toss together the pomegranate seeds, grapes, red onion, and the blue cheese.
• 3 divide torn lettuce leaves among 8 salad plates, and top each salad with the fruit mixture.
• 4 halve and core pears and cut into 1/2-inch slices-- put a pear half, skin side up, in the center of each salad.
• 5 arrange candied pecans around the pears.
• 6 just before serving, heat balsamic vinegar, olive oil, and brown sugar in a small saucepan over medium heat, cooking and stirring until brown sugar dissolves. off the heat, and season to taste with salt and pepper.
• 7 drizzle warm dressing over each salad, sprinkle with orange zest, and serve right away.

Grilled Summer Squash Caprese

Total Time: 25 mins Preparation Time: 12 mins Cook Time: 13 mins

Ingredients

• Servings: 12
• 3 lbs yellow squash, cut lengthwise into 1/4 inch slices
• 5 tablespoons extra virgin olive oil
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 pint cherry tomatoes, halved
• 1/2 cup fresh basil leaf, large leaves torn in pieces

Recipe

• 1 preheat grill or grill pan to medium high heat. brush both sides of squash slices with 3 tablespoons oil; season with salt and pepper. grill, turning once, until just tender, about 6 minutes. arrange on a serving platter with tomatoes and basil. drizzle remaining 2 tablespoons oil over top just before serving.

Dunkadelic Bacon & Onion "pop-eyez On Me" Garlic S

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 5
• 2 lbs baby spinach
• 5 slices bacon
• 1 lb onion
• 2 tablespoons garlic
• 1 teaspoon rock salt
• 1 teaspoon black pepper
• 1 tablespoon butter

Recipe

• 1 pre-heat large wok pan or sauteed pan to 400 degrees.
• 2 cook 5 slices of thick bacon to desired crisp-ness (for best recipe results not to crisp).
• 3 place bacon on paper towel to drain excess oil.
• 4 chop bacon and set aside.
• 5 dice one medium or large onion and sautee in bacon oil at 400 degrees for 3-4 minutes.
• 6 remove onions and place on paper towel to drain excess oil.
• 7 add 1 cup of water and 1 tablespoon of butter to pan with remaining oil in pan.
• 8 set temperature to 300 degrees and let simmer for 5 minutes.
• 9 add 2 pounds of baby spinach, chopped bacon, and sauteed onions to bacon oil/butter water.
• 10 sprinkle 1 teaspoon of rock salt and black pepper.
• 11 toss spinach until cooked (3-4 minutes).
• 12 best served with beef, chicken, or lamb dishes.
• 13 makes 5-6 servings.

Ginger Pear Jello

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 6
• 1 (3 ounce) package raspberry gelatin powder
• 1/2 cup hot water
• 1 1/2 teaspoons lemon juice
• 1 1/2 cups ginger ale
• 1 cup chopped fresh pears or 1 cup canned pears

Recipe

• 1 dissolve the gelatin in the hot water in a large bowl.
• 2 add the lemon juice and ginger ale.
• 3 chill until slightly thickened.
• 4 fold in pears.
• 5 chill until firm.

Greek Green Beans

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1/2 green bell pepper, diced
• 2 large tomatoes, cut in 1 cubes
• 1 lb green beans, trimmed
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 in a large frying pan, heat oil over medium heat. add onion and green pepper and cook until softened.
• 2 add tomatoes, green beans and garlic. cover and reduce heat to low. cook until beans are tender 12-15 minutes.
• 3 season with salt and pepper.

Farofa(toasted Manioc Meal)

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 7
• 4 tablespoons butter
• 3 cups manioc flour
• salt

Recipe

• 1 melt the butter in a heavy skillet.
• 2 add manioc meal and cook over low heat stirring constantly until golden.
• 3 sprinkle with salt, to taste.
• 4 serve in a small ceramic bowl.

Easy Sweet Potato Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 cups sweet potatoes (40 oz can)
• 3/4 cup granulated sugar
• 2 eggs
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 cup light brown sugar
• 1/2 cup butter
• 1/3 cup flour
• 1 cup chopped pecans

Recipe

• 1 mix sweet potatoes, sugar, eggs, butter and vanilla in mixng bowl. i use a mixer.
• 2 scrape out bowl with rubber spatula.
• 3 spread into a well greased 2 quart (the one that is only a couple of inches deep not the square deep pan) casserole dish.
• 4 mix topping ingredients (brown sugar, butter, flour and pecans) in same mixing bowl > will be crumbly.
• 5 crumble topping over sweet potatoes lightly patting to make it even.
• 6 bake in 350 degree oven for 45 minutes.
• 7 put into 9x13baking pan for a double recipe, cook the same.
• 8 i counted as serving 6 because everyone takes a second helping!

Holiday Potatoes #5fix

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 20 ounces frozen hash brown potatoes (thawed)
• 1 pint sour cream
• 4 green onions (chopped)
• 1/2 lb cheddar cheese (grated)
• salt or pepper

Recipe

• 1 mix all ingredients together.
• 2 pour into a greased baking dish.
• 3 bake at 350 degrees for 45 minutes.

Greek Couscous

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 pieces sun-dried tomatoes, finely chopped
• 1/4 cup onion, finely chopped (divided)
• 1 cup water
• 1 cup couscous (dry)
• 1/4 teaspoon salt
• 5 jumbo black olives
• 1/2 cup feta cheese, crumbled
• 1 tablespoon fresh basil, chopped
• 2 tablespoons greek salad dressing with feta
• 1 small garlic clove, minced

Recipe

• 1 add the tomatoes, half of the onion and the water to a small bowl and heat in the microwave until boiling. add the salt and couscous, stir and cover for 5 minutes.
• 2 fluff couscous with a fork then add remaining onion, black olives, feta, basil, greek salad dressing, and garlic.

Farmouse Icebox Pickles

Total Time: 240 hrs 10 mins Preparation Time: 10 mins Cook Time: 240 hrs

Ingredients

• 1 gallon sliced cucumber
• 8 large onions, sliced
• 4 cups sugar
• 3 cups vinegar
• 1/2 cup salt
• 1 teaspoon dry mustard
• 1 teaspoon dry mustard
• 1 teaspoon turmeric
• 1 teaspoon celery salt

Recipe

• 1 pack cucumbers and onions in jars and mix everything else together make sure there cold. pour over pickles and refrdigerate for ten days.

Cucumber And Yogurt Raita

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 2 medium cucumbers, peeled, seeded and finely chopped
• 1 medium tomato, seeded and finely chopped
• 1 serrano chili, seeded and minced
• 1 1/2 cups plain nonfat yogurt
• 1/4 cup finely chopped fresh mint
• 1/2 teaspoon cumin seed, toasted
• 1/2 teaspoon salt

Recipe

• 1 combine all ingredients in a medium bowl and stir well.
• 2 cover and chill for an hour.

Greek Greens

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 lbs fresh greens (such as swiss chard, dandelion, or mustard greens)
• 3 tablespoons fresh lemon juice
• 6 tablespoons olive oil
• salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 cut away any tough stems from the greens and discard.
• 2 wash the greens thoroughly and cut any very large leaves in half.
• 3 bring a large pot of lightly salted water to a boil.
• 4 add the greens and cook, uncovered, for 7 to 10 minutes, or until the greens are just tender.
• 5 drain leaves in a colander and cool, pressing down with the back of a spoon to extract all the water.
• 6 place greens in a baking dish, using a fork to loosen and separate the leaves.
• 7 in a small bowl, whisk together the lemon juice and olive oil, and season with salt and pepper.
• 8 pour over the greens.
• 9 serve warm or room temperature.

Farro Dolmas Salad

Total Time: 48 mins Preparation Time: 15 mins Cook Time: 33 mins

Ingredients

• Servings: 8
• 1 cup cracked farro
• 1/3 cup dried currant, soaked in hot water to soften, then drained (or half currants and half barberries)
• 1/2 cup walnuts, toasted then coarsely chopped
• 5 preserved grape leaves, patted dry then chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh grated black pepper
• red chili pepper flakes (optional)

Recipe

• 1 pick over the farro for any debris then rinse well; drain.
• 2 simmer farro in a medium saucepan with 3 cups of water (can use broth if you prefer-i used a salt-free vegetable broth), until tender approximately 25 minutes. drain.
• 3 toss the farro with the remaining ingredients.
• 4 can be served warm or at room temperature. read recipe intro.
• 5 cooking time includes cooking the farro and toasting the walnuts.

Easy Summer Zucchini With Bacon And Tomatoes #rsc

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• reynolds wrap foil
• 2 zucchini, sliced
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon fresh rosemary
• 1 tablespoon olive oil
• 16 cherry tomatoes
• 6 slices center-cut bacon, cut into 1-inch pieces
• 2 tablespoons chopped onions
• 2 teaspoons minced garlic
• freshly grated parmesan cheese

Recipe

• 1 place zucchini slices in mixing bowl. add salt, pepper, and rosemary. mix lightly.
• 2 fry bacon in large skillet over medium heat until crisp. remove to drain on paper towels. in one tbsp of remaining bacon dripping, saute garlic and onions until translucent. remove garlic and onion with slotted spoon and add to zucchini mixture. add bacon pieces and cherry tomatoes to zucchini mixture. add olive oil and mix lightly.
• 3 place long piece of heavy duty reynolds wrap foil on work surface and pour zucchini mixture onto center of foil (may divide mixture into two foil wraps). fold short ends in to meet in center and fold long ends in to make a packet. (allow a little space for steam to escape.).
• 4 place packet (or two packets if desired) over hot grill and cook for 10 minute open packet (careful not to burn yourself!) and sprinkle with grated parmesan cheese.

Cucumber And Yoghurt Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 500 g lebanese cucumbers
• 2 cups greek yogurt
• 1 garlic clove, crushed
• 1/4 cup fresh mint, finely chopped
• 1 teaspoon cumin powder
• 1 teaspoon salt
• 1 teaspoon dill weed, finely chopped
• 3 teaspoons fresh lemon juice

Recipe

• 1 peel, de-seed and finely chop the cucumbers.
• 2 beat the yoghurt for a minute or two. set aside.
• 3 sprinkle the cucumbers with the salt and leave for 5 minutes to allow the juices to drain away.
• 4 put the cucumbers into a sieve and wash under running cold water.
• 5 drain very well.
• 6 in a large bowl mix the cucumber, mint, dill, lemon juice garlic and cumin.
• 7 gently stir in the beaten yoghurt.
• 8 cover the dish and chill for at least one hour.
• 9 mix well before serving.

Farro And Leek Pilaf

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 1 1/2 cups whole farro
• 2 large leeks
• 4 ounces smoky bacon
• 10 ounces cooked chickpeas
• olive oil
• salt and pepper
• grated parmesan cheese or romano cheese

Recipe

• 1 boil farro in a large pot of salted water until tender, about 20 minute.
• 2 while farro is cooking, remove roots and dark green portion of leeks. cut remainder in half lengthwise and wash segments. cut into 1 inch lengths, then lengthwise into ¼ inch slivers.
• 3 slice bacon into ½ inch pieces and saute over medium heat in a large saucepan until most of the fat is rendered. remove all but 1 t. of fat and add 3 t. olive oil and leeks.
• 4 cook leeks and bacon over medium heat, covered, stirring occasionally, until leeks are tender. add chickpeas and heat briefly.
• 5 when farro is done, drain and add to leek mixture. toss to mix, with salt and pepper to taste.
• 6 serve with grated cheese, if you like.

Ginger Confetti Rice

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup long grain rice
• 1/2 cup scallion, chopped
• 1/2 cup jarred roasted red pepper, chopped
• 1 teaspoon fresh ginger, finely chopped
• 1/2 teaspoon sugar

Recipe

• 1 in a medium saucepan, bring 2 cups of water to a boil. add the rice and stir once.
• 2 reduce heat, cover and simmer 15-20 minutes or until the water is absorbed and the rice is tender.
• 3 remove from the heat and let stand 3 minutes.
• 4 add scallions, roasted red pepper, ginger and sugar to the rice. stir with a fork to combine and fluff.

Grilled Stone Fruit Antipasto

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1 tablespoon brown sugar
• 3 tablespoons balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 2 teaspoons vanilla extract
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon salt
• 1/8 teaspoon hot sauce
• 1 lb firm black plum, halved and pitted
• 1 lb firm peach, halved and pitted
• 1/2 lb firm nectarine, halved and pitted
• 1/2 lb firm pluots, halved and pitted

Recipe

• 1 prepare grill.
• 2 to prepare dressing, combine first 8 ingredients in a small bowl, stirring well with a whisk.
• 3 to prepare fruit, place fruit on grill rack coated with cooking spray; grill 3 minutes on each side.
• 4 remove from grill. drizzle fruit with dressing.

Dunbar Macaroni

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 cup chopped onion
• 1 cup chopped celery
• 2 cans mild rotel
• 2 cups shredded sharp cheddar cheese
• 8 ounces elbow macaroni
• 1 can of v8 juice
• salt
• pepper

Recipe

• 1 cook macaroni according to directions and drain.
• 2 meanwhile, saute onions and celery in a little bit of oil until tender (about 10 minutes). add rotel, salt and pepper to taste, and simmer for 5 minutes.
• 3 in a casserole dish, layer 1/2 the macaroni, 1/2 the saute mix, 1/2 the cheese, then repeat. pour 1/2 the can of v8 over the top so the macaroni stays moist while cooking.
• 4 bake at 350 uncovered for 30 minutes.

Holiday Spiced Peaches

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 29 ounces canned peach halves (i prefer del monte.)
• 1/2 cup brown sugar
• 1/3 cup apple cider vinegar
• 8 whole cloves
• 1 cinnamon stick
• 1 pinch allspice
• 2 -3 drops lemon juice

Recipe

• 1 drain peaches and set aside.
• 2 combine all remaining ingredients in a medium saucepan and bring to a boil. simmer about 5 minutes.
• 3 add peaches and simmer about 5 more minutes, stirring frequently.
• 4 drain peaches and cool in refrigerator until time to serve.

Farrouj Meshwi - Lebanese Garlic Chicken

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (3 lb) broiler-fryer chickens
• 6 -8 garlic cloves
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 1 lemon, juice of
• 1/2 teaspoon sumac

Recipe

• 1 grind garlic & salt to a paste in mortar or small food processor. work olive oil, sumac & lemon to create creamy consistency - similar to mayo.
• 2 cut chicken into 6 to 8 pieces. make plenty of deep cuts - right down to the bone.
• 3 place the chicken pieces & garlic sauce in a large ziploc bag. close the bag massage the chicken for a few minutes before placing in the fridge for at least 3 hours - i like to marinate it for about 6 hours.
• 4 grill the chicken pieces over a medium heat until the juices run totally clear, 12 - 15 minutes per side. i often grill it on my griddle / grill pan then transfer to the oven on 200 c for 15 minutes.

Hasselback Potatoes

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 6 medium baking potatoes
• 1/4 cup butter, melted
• 1/4 teaspoon salt, to taste
• 1/8 teaspoon pepper, to taste
• 1/4 cup grated parmesan cheese
• 2 tablespoons seasoned bread crumbs
• paprika

Recipe

• 1 cut potatoes into 1/8 inch slices, cutting only 3/4 through.
• 2 place cut side up in greased baking dish.
• 3 brush with butter.
• 4 sprinkle with salt and pepper.
• 5 bake in 375° oven for 45 to 50 minutes, brushing with butter once or twice .
• 6 mix cheese and bread crumbs.
• 7 when potatoes start to spread, sprinkle with cheese and bread crumbs and then sprinkle with paprika. bake until tender, 20 to 30 minutes.

Ginger Cream Asparagus

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 16 ounces asparagus spears
• 1/2 cup half-and-half
• 1/8 cup water
• 2 teaspoons cornstarch
• 1/2 teaspoon chicken bouillon granule
• 1/2 teaspoon fresh grated gingerroot
• 1/2 teaspoon finely shredded lemon peel

Recipe

• 1 in a medium saucepan, cook asparagus spears, covered, in a small amount of boiling water (4 to 5 minutes or until crisp-tender). drain.
• 2 meanwhile, for sauce, in a small saucepan combine half and half, water, cornstarch, chicken bouillon, fresh ginger and lemon peel. cook and stir until thickened and bubbly. cook and stir for 2 minutes more. serve over asparagus.

Ginger Cookie And Cream Cheese Pear Salad

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 4 pears, i like anjour pears (cored and cut into wedges, about 4 slices per half, leave the skin on)
• 1/2 head romaine lettuce, rough chopped
• 1/2 head iceberg lettuce, rough chopped
• 4 ounces cream cheese, softened
• 1 1/2 tablespoons mayonnaise (no miracle whip or low fat)
• 16 gingersnaps, not the soft cookies, the hard crispy ones (10 for the dressing, 6 for the garnish)
• 1 cup chopped pecans
• 2 teaspoons honey
• 3 tablespoons orange juice
• 1 tablespoon minced shallot, fine chopped

Recipe

• 1 gingersnaps -- just add all the cookies to a baggie and crush with a rolling pin or meat mallet. you can also use a food processor, but the baggie is so much easier. about 2/3 will go to the cream cheese dressing and 1/3 for a garnish. just set to the side.
• 2 cream cheese dressing -- in a small bowl, mix the cream cheese, mayonnaise and add 2/3 rd's of the ginger snaps, mix well to combine. set to the side room temperature.
• 3 dressing -- mix the honey, orange juice and shallot. once again, set to the side.
• 4 pears -- peel the pears and cut into wedges.
• 5 salad -- in a medium size bowl, add the iceberg, romaine and a couple of tablespoons of the dressing and toss lightly.
• 6 plating -- for each plate, add the dressed lettuce, then top with 1 pear (or about 8 slices per plate) sliced in wedges and plated in a spiral around the center of the plate. then, in the center add a spoon of the cream cheese mixture. drizzle a little of the dressing over the pears and top with the chopped pecans and remaining gingerbread cookies.
• 7 enjoy! it is a sweet starter salad but it is absolutely great with the tangy cream cheese.

Durgin-park Cornbread

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 3 cups all-purpose flour
• 2 cups yellow cornmeal
• 3 teaspoons salt
• 3/4 cup sugar
• 8 teaspoons baking powder
• 2 large eggs
• 2 1/2 cups milk

Recipe

• 1 preheat the oven to 375 degrees f.
• 2 in a large mixing bowl mix the flour, cornmeal, salt, sugar, and baking powder.
• 3 beat the eggs and add to the dry ingredients alternately with the milk.
• 4 mix by hand.
• 5 do not use a mixer.
• 6 pour the mixture into an 11 x 13-inch baking dish and bake for 35 to 40 minutes.
• 7 cut into squares and serve hot.

Holiday Supper Stuffing

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• 24 ounces day-old sourdough bread, cut into 3/4 inch cubes (1 large loaf. you can leave the crust on if you like, we did)
• 1/4 cup butter
• 2 leeks, thinly sliced
• 3 large celery ribs, with leaves, diced
• 5 garlic cloves, roughly chopped (do not use garlic powder as it will scorch)
• 3/4 cup packed dried cranberries
• 1/2 cup diced dried apricot
• 1 cup chopped pecans or 1 cup walnuts
• 1 tablespoon poultry seasoning
• 1 teaspoon rosemary
• 2 teaspoons thyme
• 2 teaspoons fennel seeds
• 1 cup wine
• 1 teaspoon kosher salt
• 1/2 teaspoon ground pepper
• 1/2 cup chopped fresh parsley
• 2 large eggs, lightly beaten
• 2 1/2 cups low sodium chicken broth

Recipe

• 1 preheat oven to 400f degrees and butter a 4-qt casserole dish.
• 2 place bread cubes in a bowl and set aside.
• 3 in a large skillet, melt the butter and cook the leeks celery, and garlic until softened, about 7 minutes.
• 4 add fruit, pecans, poultry seasoning, rosemary, thyme and fennel seed. cook, stirring, 1 minute.
• 5 stir in the wine and bring to a boil. cook until reduced by half.
• 6 pour into the bread mixture and add salt and pepper.
• 7 add parsley, and eggs, stir to combine.
• 8 add broth in two additions, stirring until absorbed after each addition. season generously with salt and pepper and transfer stuffing to dish.
• 9 bake on middle rack until deep golden brown on top, 25 to 30 minutes. let sit 5 minutes before serving.

Dijon Thyme Broccoli With Pine Nuts

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 5 cups raw broccoli florets
• 1 tablespoon minced shallot
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon dijon mustard
• 2 teaspoons chopped fresh thyme
• 2 tablespoons toasted pine nuts

Recipe

• 1 arrange broccoli in a steamer, steam covered for 4 minutes or until crisp-tender. place broccoli in a large bowl.
• 2 combine shallots, olive oil, lemon juice, dijon mustard, and fresh thyme in a bowl, and stir with a whisk.
• 3 add broccoli, and pinenuts to the oil mixture, and toss.

French Potato Salad

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1/2 oil (i use olive)
• 1/4 tarragon vinegar or 1/4 salad vinegar
• 1/4 cup beef broth
• 1/4 cup fresh parsley
• 1/2 cup chopped green onion
• 1/2 teaspoon tarragon (dry)
• 1/2 teaspoon basil
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1 1/2-2 lbs red potatoes
• 1 lb fresh green beans (can use frozen)
• 1/2 lb bacon, crumbled

Recipe

• 1 slice potatoes with skins on, app.
• 2 1/4 inch thick, cover with water and cook til fork tender.
• 3 cook green beans till crispy done.
• 4 fry up bacon, crumble and drain.
• 5 mix all other ingredients in small bowl and whisk to combine nicely.
• 6 gently stir spuds, beans and bacon together.
• 7 pour dressing over all and mix gently.
• 8 serve room temp, or piping hot if you wish.

French Potato Salad (light)

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 4 medium potatoes
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons red wine vinegar
• 3 tablespoons wine
• 1 teaspoon dried parsley
• 1 teaspoon dried tarragon
• 1/2 teaspoon celery seed
• 1 tablespoon canola oil

Recipe

• 1 cook potatoes. i like to microwave them since it is quick, but you can also boil them or use leftover baked potatoes.
• 2 make dressing by mixing all of the ingredients together.
• 3 cut potatoes into chunks, and pour dressing over them while they are still warm. mix to combine, and serve.

Fruit & Nut Slow Cooker Baked Apples

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• 4 large baking apples (rome or cortland)
• 1 tablespoon lemon juice
• 1/3 cup chopped dried apricot
• 1/3 cup chopped walnuts or 1/3 cup pecans
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter, melted

Recipe

• 1 scoop out the center of each apple, leaving about 1/2 inch of the bottom.
• 2 peel top of apple down about 1 inch.
• 3 brush peeled edges with lemon juice.
• 4 mix apricots, nuts, brown sugar and cinnamon in a small bowl.
• 5 add melted butter and mix well.
• 6 spoon mixture evenly into apple cavities.
• 7 pour 1/2 cup of water into the bottom of slow cooker.
• 8 arrange apples in slow cooker.
• 9 cover and cook on low 3-4 hours, or until apples are tender.
• 10 (optional) serve warm with caramel ice cream topping.

Fast And Easy Broccoli Potato Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 (15 ounce) can diced new potatoes
• 1 (15 ounce) can cream of broccoli soup
• 2 slices turkey bacon
• 1/4 cup low-fat cheddar cheese

Recipe

• 1 pour into pot the cream of broccoli soup following directions on the can.
• 2 add drained new potatoes and begin to heat over medium flame.
• 3 chop 2 slices turkey bacon and add to the pot.
• 4 stir often to prevent settling of ingredients on the bottom of pot.
• 5 add cheese when mixture begins to simmer.
• 6 continue stirring and allow mixture to simmer for about 5 more minutes.
• 7 cool slightly before serving.

Greek Couscous

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 cup couscous, whole wheat preferred
• 1 cup chicken broth
• 4 tablespoons olive oil, divided
• 3/4 cup dried brown lentils, rinsed and drained
• 1/3 cup red wine vinegar
• 3 garlic cloves, minced
• 1/2 cup kalamata olive, pitted and chopped
• 1 cup crumbled feta cheese
• 1 small red onion, diced
• 1/2 cup finely chopped fresh mint
• 1/2 cup chopped fresh dill
• salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 bring chicken broth to a boil in a small saucepan. add dry couscous. stir until just coated. turn off heat, cover tightly and let stand 5 minutes or until liquid is thoroughly absorbed. fluff with a fork. drizzle with 1 tbsp olive oil, toss to coat and refrigerate until cool.
• 2 place lentils into a small saucepan, cover with water, and bring to a boil. cover, and simmer over low heat until lentils are tender, about 15 to 20 minutes. drain and set aside to cool.
• 3 combine the remaining olive oil, vinegar, and garlic in a small bowl.
• 4 remove couscous from refrigerator; add lentils, dressing, olives, feta cheese, red onion, mint, and dill; stir until thoroughly blended. season to taste with salt and pepper. cover and refrigerate for at least 2 hours.

Fruit & Nut Pasta Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 1 (13 1/4 ounce) box ronzoni healthy harvest penne rigate
• 1 (20 ounce) can pineapple chunks in juice
• 3 cups apples, chunks
• 2 cups chopped celery
• 2 cups raisins
• 1/2 cup reduced-calorie mayonnaise
• 1/2 cup light sour cream
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts

Recipe

• 1 1. cook pasta according to package directions; drain.
• 2 2. rinse with cold water to cool quickly; drain well.
• 3 3. drain pineapple; reserve 2 tablespoons juice. save remaining juice for beverage.
• 4 4. sprinkle reserved juice over apples; toss lightly.
• 5 5. in large bowl, stir together pasta, pineapple and remaining ingredients except walnuts. cover; refrigerate.
• 6 6. sprinkle with walnuts just before serving.

Greek Confetti Pasta Salad

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 3 cups colored rotini pasta
• 1 cucumber
• 1 small red pepper
• 1 small green pepper
• 1 small orange bell pepper
• 1 small yellow pepper
• greek feta cheese dressing
• black olives, to garnish (optional)
• feta cheese (to garnish) (optional)

Recipe

• 1 boil pasta for 9-10 minutes, drain.
• 2 peel rind from cucumber, cut cucumber in half lengthwise, and then chop into cubes.
• 3 seed peppers, and then dice.
• 4 mix all ingredients together.
• 5 stir in "kraft" greek feta dressing.
• 6 chill for 1-2 hours.
• 7 optional: garnish the salad with black olives and crumbled feta cheese to taste.

Dumplings For Stew

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 cups all-purpose flour, sifted
• 1 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1 tablespoon butter
• 2/3 cup milk

Recipe

• 1 sift together flour, baking powder and salt.
• 2 cut in butter, then add enough milk to make a soft dough.
• 3 turn out on a floured board and roll about 1/2" thick.
• 4 cut into small squares, and drop in hot liquid.
• 5 cover tightly and cook for 20 to 25 minutes.

Cucumber Yoghurt Raita

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cucumber, unpeeled, seeded and grated
• 1 -2 spring onion, finely chopped
• 1 garlic clove, grated
• 1/2 tablespoon fresh ginger, grated
• 2 tablespoons fresh mint, finely chopped
• 3 tablespoons lemon juice
• 375 ml plain yogurt
• salt and pepper
• 1 teaspoon cumin seed, toasted, for garnish

Recipe

• 1 combine cucumber, spring onion, garlic, ginger, mint, lemon juice and yoghurt in a bowl.
• 2 season with salt and pepper to taste.
• 3 cover and refrigerate for 30 minutes to allow flavours to blend.
• 4 sprinkle over cumin seeds just before serving and serve chilled.

French Potatoes

Total Time: 24 mins Preparation Time: 10 mins Cook Time: 14 mins

Ingredients

• Servings: 4
• 1 1/2 lbs potatoes, peeled and very thinly sliced
• 1 medium onion, sliced into rings
• 3 teaspoons butter
• salt and pepper
• 6 teaspoons milk
• 1 pinch paprika

Recipe

• 1 put the potato slices to soak in cold water.
• 2 put the onion rings into a bowl.
• 3 cover with plastic wrap, and pierce.
• 4 microwave on high for 1 minute.
• 5 grease a five cup casserole dish with a little of the butter.
• 6 layer the drained potatoes and onions in the dish, starting and finishing with the potatoes.
• 7 season each layer with salt and pepper.
• 8 pour the milk over the potatoes and dot with the rest of the butter.
• 9 sprinkle the top with paprika.
• 10 cover with plastic wrap, and pierce.
• 11 microwave on high for 13 minutes.
• 12 rotate half-way through cooking time.
• 13 allow to stand, covered, for 5 minutes before serving.

French Potato Salad

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 lbs new potatoes
• 1/4 cup wine vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon fresh ground pepper
• 3 tablespoons canned consomme (beef broth)
• 1/3 cup dry wine
• 1 tablespoon chopped fresh tarragon
• 2 teaspoons chopped fresh chervil
• 1 1/2 tablespoons chopped parsley
• 1 tablespoon chopped chives
• 3/4 cup olive oil

Recipe

• 1 in covered pot, cook potatoes in enough salted boiling water to cover - about 30 minutes or until tender.
• 2 drain and cool slightly.
• 3 cut into 1/4 inch slices.
• 4 place in salad bowl.
• 5 combine remaining ingredients in another small bowl and mix well.
• 6 pour over warm potato slices.
• 7 toss gently.
• 8 cool and chill.
• 9 before serving, toss gently again.

Durango Potato Salad

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 2 lbs small red potatoes
• 1 (10 ounce) can rotel tomatoes & chilies
• 1/2 cup mayonnaise
• 2 tablespoons spicy brown mustard
• 1 cup celery, chopped
• 1 (11 ounce) can corn niblets, drained
• 2 scallions, sliced
• 3 slices bacon, cooked and crumbled
• salt and pepper

Recipe

• 1 in a covered saucepan, cook unpeeled potatoes in boiling water for 15 minutes or until tender.
• 2 drain, cool slightly, and cut in quarters.
• 3 in large bowl, combine tomatoes, mayonnaise, and mustard.
• 4 add potatoes, celery, corn, scallions, bacon, salt and pepper.
• 5 toss to coat.
• 6 refrigerate, covered, about one hour before serving.

Hasselback Potatoes

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 6 medium potatoes
• 8 teaspoons melted butter
• 1/8 teaspoon black pepper, ground
• 1 garlic clove, crushed
• 6 teaspoons diced onions
• 1 tablespoon fresh parsley, chopped
• 2 teaspoons fresh basil (or 1/2 tspn dried)
• 2 teaspoons fresh oregano (or 1/2 tspn dried)
• 1 teaspoon paprika
• 1/2 teaspoon cumin, ground
• 1/8 teaspoon cayenne pepper

Recipe

• 1 preheat oven to 220°c spray a shallow baking dish with olive oil.
• 2 cut a thin slice from the bottom of each potato. place cut side down on a work surface. lay a wooden spoon parallel to potato. with base of knife resting on spoon handle, thinly slice each potato without cutting all the way through.
• 3 place potatoes in prepared dish. fan slices. brush with 1tb of butter. sprinkle with pepper. bake for 1 hour.
• 4 to prepare desired topping, combine ingredients in a bowl. mix well. sprinkle over potatoes. drizzle with the remaining butter. bake for 15 minutes. serve immediately.

Easy Sweet Corn Cake

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 (8 ounce) box jiffy cornbread mix
• 1/2 cup butter, melted
• 1 (8 ounce) can creamed corn

Recipe

• 1 mix all three ingredients together. bake at 350 degrees 35-40 minutes or until golden brown on top.

Fruit & Quinoa Salad

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 5
• 1 1/2 cups quinoa, dry
• 1/2 cup scallion, chopped
• 1/3 cup dried cranberries
• 1/3 cup raisins
• 1/3 cup dried apricot, chopped
• 1/3 cup pecans, chopped
• 1 (14 ounce) can crushed pineapple, unsweetened
• 1 tablespoon lemon juice
• 1 tablespoon lime juice
• 2 tablespoons fresh basil, finely chopped
• 1 teaspoon sea salt
• 1/2 teaspoon lemon zest
• 1/2 teaspoon orange zest
• 2 1/2 cups water

Recipe

• 1 in a saucepan, combine water with quinoa and sea salt. bring to a boil. reduce heat, cover and simmer 10-15 minutes until liquid is absorbed. remove from heat, cool to near room temperature.
• 2 in a large bowl, mix quinoa with all other ingredients. do not drain the pineapple--the juice is an essential ingredient!
• 3 cover and chill in refrigerator overnight. serve cold.

Dill Bacon Dip

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• 1/2 cup natural yoghurt
• 1/4 cup mayonnaise
• 1 tablespoon french mustard
• 1 tablespoon fresh dill, chopped
• 1 slice bacon, cooked & crumbled

Recipe

• 1 combine all ingredients until all incorporated.

Dustin's Rosemary Baked Potatoes

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 6 -8 baby red potatoes (2 1/2-inch to 3-inch size)
• 2 -3 tablespoons olive oil
• 2 -3 teaspoons dried rosemary
• 1 -2 teaspoon dried thyme (optional)
• salt
• pepper

Recipe

• 1 heat oven to 375 degrees.
• 2 cover a baking sheet with parchment paper.
• 3 wash and cut potatoes into somewhat uniform chunks. pat dry.
• 4 crush and break rosemary and thyme leaves by hand.
• 5 put potatoes, olive oil, rosemary and thyme into a container with a lid and shake well to coat the potatoes.
• 6 spread potatoes on baking sheet in a single layer (for quicker cooking, don't cramp - use a second sheet if necessary).
• 7 salt and pepper to taste.
• 8 bake 45 - 60 minutes or until nicely brown, stirring and turning occasionally.

Greek Fennel With Italian Bread

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons olive oil
• 2 garlic cloves (minced)
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 medium fennel bulbs (julienned)
• 1 large onion (julienned)
• 1 tablespoon lemon juice
• 3 medium tomatoes (chopped)
• 1 1/2 cups feta cheese (crumbled)
• 1/2 cup black olives

Recipe

• 1 sauté the garlic in 2 tbs olive oil for 1 minute.
• 2 add fennel and onion and sauté 5 - 10 minutes, until tender.
• 3 add lemon juice and tomatoes and cook over medium heat for about 10 minutes. you should notice some of the liquid starting to evaporate.
• 4 add salt and pepper to taste.
• 5 stir in feta.
• 6 as the fennel mixture is cooking, cut italian bread into slices, and brush each slice with olive oil. toast.
• 7 spoon fennel mixture onto bread slices and enjoy!

Holiday Sweet Potatoes

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 (40 ounce) can sweet potatoes, drained (sometimes labeled as yams)
• 1/2 cup prune, cut up
• 2 apples, cored and chopped (we like to leave the peel on, but it's optional)
• 1/2 cup brown sugar
• 4 tablespoons butter, cut into pieces (1/2 stick)
• 2 teaspoons cinnamon

Recipe

• 1 place all ingredients in oven-proof dish and gently stir together.
• 2 place in oven at 375 f.
• 3 stir several times during cooking to thoroughly mix sauce with sweet potatoes.
• 4 remove when bubbling.
• 5 cool 15 minutes before serving.

Dumplings To Die For

Total Time: 18 mins Preparation Time: 8 mins Cook Time: 10 mins

Ingredients

• 2/3 cup flour
• 1 teaspoon baking powder
• 1/4 cup milk
• 2 tablespoons oil

Recipe

• 1 combine the flour and baking powder.
• 2 in seperate bowl (or measuring cup) combine the milk and oil.
• 3 add wet ingredients to the dry ingredients.
• 4 drop from tsp into broth.
• 5 cover, simmer 10 minutes.

Dumplings

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons shortening or 1 1/2 teaspoons unsalted butter
• 2/3 cup milk
• 1 egg

Recipe

• 1 mix flour, baking powder and salt in a medium size bowl. cut in the shortening or butter until there is small pieces in the flour mixture. in a small bowl, beat milk and egg together. make a well in the center of the flour/shortening mixture and dump in milk/egg liquid. mix together until it is just together. do not over mix. have the stew or whatever you are putting them on, bubbling in a pot. add the dumplings by the spoonful over the top of the boiled mixture, put the lid on and turn down heat under pot until it is simmering slowly. let cook for exactly 15 minutes. do not lift lid.

Grilled Stone Fruit Antipasto Plate

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 8
• 1 tablespoon brown sugar
• 1 tablespoon balsamic vinegar
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 2 teaspoons vanilla extract
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon salt
• 1/8 teaspoon hot sauce
• 1 lb firm black plum, halved and pitted
• 1 lb firm peach, halved and pitted
• 1 lb firm nectarine, halved and pitted
• 1/2 lb apricot, halved and pitted
• cooking spray
• mint sprig (optional)

Recipe

• 1 prepare grill.
• 2 to prepare dressing, combine first 8 ingredients in a small bowl, stirring well with a whisk.
• 3 to prepare fruit, place fruit on grill rack coated with cooking spray, grill 3 to 4 minutes on each side.
• 4 remove from grill.
• 5 drizzle fruit with dressing.
• 6 garnish with mint sprigs, if desired.

French Potato Salad With Herbes De Provence

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• 2 lbs red potatoes, cut into 1/4 inch slices
• 2 tablespoons salt
• 1 medium garlic clove
• 1/4 cup olive oil
• 1 1/2 tablespoons wine vinegar
• 3 teaspoons dried herbes de provence
• 2 teaspoons dijon mustard
• 1/2 teaspoon black pepper
• 3 green onions, sliced thinly

Recipe

• 1 in a large pot use about 6 cups of cold water, the potatoes and all the salt to bring to a boil and reduce heat to medium.
• 2 place the garlic clove on a skewer and lower into the boiling water for 45 seconds to blanch. remove it and run under cold water to stop the cooking. set aside.
• 3 keep the potatos cooking for about 5 minutes until tender. drain and reserve 1/4 cup of the potato water.
• 4 arrange the hot potatoes on a large cookie sheet and spread them out a little. sprinkle the green onions over the top.
• 5 press the garlic through a press and wisk it into the oil, vinegar, cooking water, herbs, mustard and black pepper. stir till well combined.
• 6 pour the dressing over the potatoes and let it sit for 10 minutes.
• 7 mix gently to combine, transfer to a bowl and serve immediately.

Cucumber Stir Fry

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 -3 large cucumbers, peeled,seeded and cut into 1/2 inch pieces
• 3 tablespoons canola oil
• 2 tablespoons minced fresh ginger
• 1 teaspoon garlic, minced
• 1/4 cup minced green onion
• 2 cups shrimp or 2 cups chicken or 2 cups lamb
• soy sauce
• crushed red pepper flakes (optional)

Recipe

• 1 place a wok or heavy pan over high heat.
• 2 when wok is hot, add 1 tablespoon of the oil.
• 3 when oil is hot, add cucumbers and 1 tablespoon of the ginger and a couple of splashes of soy sauce.
• 4 stirfry until cucumbers are tender-crisp to the bite (about 3 minutes).
• 5 pour onto a platter and keep warm.
• 6 pour remaining 2 tablespoons oil into wok.
• 7 when oil is hot, add garlic, remaining 1 tablespoon ginger, onions, and shrimp/chicken/lamb; stirfry until all are cooked through (about 3 minutes).
• 8 add a couple of slashes of soy sauce during the last minute of cooking.
• 9 serve over hot rice.

Greek Couscous Salad

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1 (5 5/8 ounce) box garlic and herb couscous mix
• 3/4 cup chickpeas, rinsed
• 1 cucumber, diced & seeded
• 1 medium tomato, diced
• 1/2 cup feta cheese
• 1/2 cup sliced ripe olives
• 3 green onions, sliced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried mint
• 1/2 teaspoon all purpose greek seasoning
• 1 tablespoon lemon juice
• 1/2 cup greek salad dressing

Recipe

• 1 cook couscous according to package directions, except omit the butter amount. let cool & then add all other ingredients. allow to chill in refrigerator for a couple hours before serving.

Easy Sweet Cottage Cheese Pie With Graham Crust

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 1/4 cups graham cracker crumbs (about 10 square whole crackers)
• 5 tablespoons melted butter
• 3 tablespoons sugar
• 1 pinch salt
• 1 lb full-fat cream-style cottage cheese
• 2 cups sugar
• 3 large eggs, slightly beaten
• 2/3 cup full-fat milk
• 1 teaspoon vanilla
• 1/4 teaspoon nutmeg

Recipe

• 1 set oven to 350 degrees (oven rack to second-lowest position).
• 2 butter a 9-inch glass pie plate (or use a 9-inch square baking dish).
• 3 in a bowl combine cracker crumbs, melted butter, 3 tablespoons sugar and pinch of salt; stir until well combined.
• 4 press the crumbs evenly into prepared pie plate.
• 5 chill for 15 minutes.
• 6 in another bowl stir together cottage cheese, 1/2 cup sugar, eggs, full-fat milk, vanilla and nutmeg; mix well to combine, then transfer to crust.
• 7 bake for about 50-60 minutes or until the filling if puffed, lightly golden and lightly set.
• 8 serve warm or cold.

French Potato Salad

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 lbs red potatoes
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper

Recipe

• 1 put red potatoes (unpeeled) into a pot and cover with water until just the top of the potatoes are covered.
• 2 bring the water to a boil on medium/high heat.
• 3 once water is boiling, reduce heat to low and cover for about 15 minutes or when a knife and cut right through potatoes.
• 4 drain potatoes and let them cool, so they are just warm.
• 5 in the meantime whisk together in a big bowl the olive oil, vinegar, dijion mustard, salt and pepper.
• 6 cut potatoes into fours and mix gently into dressing. gently mix till all potatoes are covered.