Preheat oven to 350.F Mix all ingredients into large bowl. Pour mixture into 8x8 in. pan. Bake for about 35 min. * comes out a little thick, but tastes great! *

1. Trim fat off the ham bone. 2. Rinse and picker over peas. 3. Heat oil over med-low heat. Add veggies and saute until wilted (10-12 mins). 4. Add peas and cook for 1 minute. 5. Add remaining ingredients except salt & pepper. Bring to a boil, reduce heat and simme

2 quarts broth, (vegetable or chicken) 1 teaspoon olive oil 1 cup red onion, finely chopped 1/2 cup celery, finely copped 1 tablespoon garlic, minced 2 teaspoons fresh rosemary, chopped 2 teaspoons fresh sage, chopped 2 cups tomatoes, seeded and finely chopped<

Dry fish with cloth or paper towel. Combine dry ingredients. Dip fish into the cornmeal mixture and fry in hot shortening until golden brown on each side.

Boil 5 minutes. Spread on top and sides of cake.

Combine cranberries, marshmallows, sugar; cover and chill overnight. Add apples, nuts and Cool Whip. Serve as salad or dessert. If dessert, serve with Town House or Ritz crackers.

Pour flour in a large bowl. Mix with egg replacer mix and rice or soy milk. Mix with whisk until lumps are gone. Add vegetable oil and vanilla. (Note: The cooking takes a little practice, but once you get it everything turns out awesome) Spray pan with

Sauce: Ingredients (use vegan versions): 1/4 cup mirin (sweet vegan rice wine) 2 tablespoon soy sauce 1 teaspoon Chinese chili paste or some hot pepper flakes

Blend egg yolks and cheese to a paste. Shape into small balls and pass in seasoned flour then fry in oil til golden brown. Serve with tomato sauce.     strongServings: 10/strong  

Preheat oven to 375. Remove skin from chicken breasts. Grease roasting pan, place chicken breasts in it and set aside. Combine all other ingredients. Baste chicken breasts with mixture and bake for 20 minutes. Remove from oven. Turn chicken breasts, baste with sauce and bak

Carefully warm the brandy to 115 F. Bruise the seeds and spices and add them to the warm liquid. Pour the brandy into a bottle and seal it; store in a cool, dark place to age for at least one month. Dissolve the sugar in the water and add the vanilla bean. Combine with

Fat grams per serving: Approx. Cook Time: 00:11 1. Preheat the oven to 350F. 2. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well. 3. Mix the flour, salt, and baking soda in another bowl. Add the dry i

Beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff glossy peaks form. Fold in pecans, cocoa powder, vanilla and salt. Spoon into pastry bag fitted with 1/2 inch tip. Pipe 1 inch kisses, about 1 1/2 inches apart, onto lightly greas

Drain cherry liquid; add orange juice to measure 1 1/2 cups. Combine sugar and cornstarch in chafing dish or skillet. Stir in the liquid to make a smooth sauce. Cook until thickened and bubbly, about 1 minute. Add cherries and lemon peel; heat until warm. Heat liqu

Remove yams and place in casserole dish. Pour liquid from yams into bowl. Add white sugar, brown sugar, and cinnamon, and mix until dissolved. Pour over yams. Mix fruit together; add to yams and liquid. Dot with margarine. Bake in 400 F. oven for abt. 45 min. or un

Combine sugar and water in saucepan over med. high heat and stir til sugar is dissolved. Just before syrup comes to boil, remove from heat. Cool and chill. Add syrup to remaining ingred. and blend well. Finish in either ice cream maker or freezer.    

Dressing: In a large bowl, whisk together Dijon mustard, red wine vinegar, garlic and sugar. Slowly drizzle in olive oil, whisking constantly. Season with salt and pepper, then set aside for at least 1 hour for flavors to blend. Bring a large pot of salted water to a boil.

Yield: 1 Cup (8 Fluid Ounces) Don t let the colour fool you, a green curry can be devastatingly hot if prepared the traditional way. For less heat, discard the chilli seeds. Remove the stems and roughly chop the chillies. Put into an electric blender with all o

Combine egg yolks, sugar replacement and salt in top of double boiler. Beat until frothy. Beat in milk and add vanilla bean. Cook and stir over simmering water until mixture is thick and vanilla bean is dissolved. Cool completely. With electric beater, beat well, and then fold i

1. Place bacon on rack; cover with paper towel. Microwave on High 1 minutes; pat dry on paper towel. Let cool slightly. 2. Wrap one shrimp and one pepper strip in each piece of bacon; secure with wooden pick. Place in 11x7" baking dish. 3. In small bowl, combine the ter

[Note: Bobby Flay, chef of NYC s Mesa Grill, prepared this dessert for a Meals on Wheels benefit meal at the Frontera Grill in Chicago. Blended with the cocoa and coffee, the chili powder is only mildly hot and adds something approximating a fruit flavor.] 1. Heat oven to 3

Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavors. Cook the pasta in 4 quarts of boiling salted water until tender but still firm al dente . Drain. Toss the pasta with the sauce and cheese

Sautee the cumin seeds and garlic in stock or sherry for 2 mins, then add the diluted tomato paste and cook for 1 minute longer. Then add the chick peas, water, potato, salt, green chillies, ground cumin, and lemon juice. I find that one green chilli makes this pleasantly spicy,

Pound meat until paper thin. Sprinkle slices with salt and pepper. Place half rounds of cheese at one end of slice. Sprinkle with chives and Herbes De Provence. Fold in sides and roll up jelly roll fashion, enclosing cheese. Dip rolls in egg and then crumbs. Let dry on wax paper

Mix first 3 ingredients in bowl. Chill covered for 1 hour. Spread over half the bread slices. Top with remaining slices. Yield: 16 servings. Cal 92; T Fat 2 g; 21% Calories from Fat; Prot 3 g; Carbo 16 g; Fiber 2 g; Chol 4 mg; Sod 169 mg. Nutritional information do

Mix together well. Heat in double boiler add cornstarch for thickening.     strongServings: 13/strong  

Preheat oven 350 degrees. Saute onions/garlic in stock/white wine. Combine with beans, cracker meal, egg whites, parsley, vinegar, seasonings. Mash well with fork until blended, but not entirely smooth. (Here I depart from recipe...I make up a bunch of hamburger sized patties, fr

In food processor, put 1/2 cup flour, baking powder, baking soda, salt, sugar and cooled cornmeal. Process until mixed, about 3 5 seconds. Add the buttermilk, egg and butter and process until smooth. Stir in the chopped pepper. Fill greased madeleine mould or tiny muffin ti

Frosted Party Cantaloupe8 ounces cream cheese, softened2 tablespoons milk1 cantaloupeToasted coconutMixed fresh fruitMint leaves or parsley (for garnish)Whole strawberry or cherry (for garnish)Peel one cantaloupe and cut across bottom. Clean out seeds from

Applesauce Pecan Bread 2 cups all purpose flour1 tablespoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt3/4 cup granulated sugar1/2 teaspoon ground cinnamon1/4 teaspoon nutmeg1/2 cup chopped pecans1/2 cup dried cranberries1 egg, beaten1 c

Ranch Style SauceUse this with Huevos Rancheros.2 tablespoons olive oil2 tablespoons jalape?o chiles, seeded and minced1/2 cup onion, chopped2 cups tomatoes, chopped2 teaspoons vinegar1/4 teaspoon ground black pepperLight beef broth or waterHeat oliv

Mint Fudge Cake1 (18.25 ounce) box white cake mix6 tablespoons Cr?me de menthe, divided1 can Hershey`s fudge topping1 container Cool Whip�, thawedBake cake according to package directions replacing 3 tablespoons of water with 3 tablespoons cr?me de menthe. Let cake coo

Eggnog Cake2 tablespoons butter, softened1/2 cup whole almonds1/2 cup candied cherries1 (18.25 ounce) box yellow cake mix1/8 teaspoon ground nutmeg2 eggs1 1/2 cups commercially prepared eggnog1/4 cup melted butter2 tablespoons rum or 1/4 teaspoon rum flavo

White or Pink PralinesThese dainty white or pink pralines are peculiar to Creole confections and are much sought after by visitors to New Orleans.2 cups granulated sugar1/4 cup water4 cups freshly grated coconut1/2 teaspoon red food coloring (optional)Use a copp

Aureole Restaurant Pan Roasted Halibut with Cioppino Broth, Shellfish and Seasonal VegetablesSource: Robert Kirchhoff, Executive Chef, Aureole Restaurant, Las Vegas, Nevada from California Country Program 1950 (July 2002)1 (5 to 6 ounce) halibut filet1 baby fennel 4 to

Nutella Ice Cream Sandwiches2 1/2 cups all purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 tablespoons instant espresso (or coffee) powder 3/4 cup (1 1/2 sticks) unsalted butter, softened1/4 cup shortening 1/2 cup granulated sugar 1/2 cup light brown suga

Levy Restaurants Sugar Cane ChickenAs seen on San Antonio Living 06/22/054 chicken breasts,1 inch dice 1 red onion, 1 inch pieces 1 red bell pepper, 1 inch pieces 1 yellow bell pepper, 1 inch pieces Salt to taste Pepper to taste 1 piece sugar cane 1 cup

United Airlines Carrot Cake1 1/2 cups corn oil2 cups granulated sugar3 eggs1 1/2 cups grated carrot2 cups all purpose flour2 teaspoons baking soda2 teaspoons salt1 teaspoon cinnamon1 teaspoon allspice1 teaspoon vanilla extract1 tablespoon cornstarc

Candy Cane Swizzle SticksSource: iSouthern Living/i4 (2 ounce) vanilla bark coating squares, chopped and meltedGreen food coloring paste 12 large candy canesToppings: holiday sprinkles, colored sugarsStir together melted chocolate coating and desired amount

Toffee Blondies1 1/2 cups all purpose flour1 teaspoon baking powder1/4 teaspoon salt1/2 cup unsalted butter (at room temperature)3/4 cup packed light brown sugar1/4 cup granulated sugar2 eggs2 teaspoons vanilla extract1/4 cup plus 2 tablespoons coarsely ch