Cherry Cream Parfaits

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 cup whipping cream
• 4 tablespoons sugar
• 1/8 teaspoon salt
• 1 teaspoon vanilla
• 8 ounces sour cream
• 1 (21 ounce) can cherry pie filling
• 1/2 cup chopped nuts

Recipe

• 1 whip cream to soft peaks.
• 2 slowly add sugar, salt and vanilla.
• 3 beat to stiff peaks.
• 4 fold in sour cream.
• 5 spoon half the pie filling in parfait glasses.
• 6 top with the cream mix.
• 7 repeat the layers.
• 8 sprinkle with nuts.

Chicken Nicoise

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

Ingredients

• 125 g green beans
• 4 eggs
• 250 g of leftover cooked chicken
• 1 romaine lettuce
• 12 good quality olives
• 4 tomatoes, roughly chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon coarse grain mustard
• 1 tablespoon balsamic vinegar
• 1 tablespoon of chopped fresh parsley

Recipe

• 1 cook the green beans in boiling water for two minutes drain and refresh under running cold water.
• 2 boil the eggs for 8 minutes drain and leave under running water for 2 minutes peel away the shells and half the eggs.
• 3 tear the chicken and lettuce into chunky pieces and place in a bowl with the beans, eggs, olives and tomatoes, and mix together carefully.
• 4 whisk the balsamic vinegar, oil and mustard together and season with salt and freshly ground pepper.
• 5 drizzle over the salad and mix gently together. sprinkle over the parsley, and serve.

Friselle (little Pepper Nuggets)

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 50
• 3 1/2 cups unbleached all-purpose flour
• 1 tablespoon black pepper, preferably freshly ground
• 1 teaspoon salt
• 1 tablespoon baking powder
• 3/4 cup olive oil
• 1 cup cold water

Recipe

• 1 measure the flour, pepper, salt, and baking powder into a bowl. stir well to combine. in a separate bowl, whisk the oil and water well to blend.
• 2 pour the liquid over the dry ingredients all at once. stir well to combine. the dough will be thick. turn the dough onto a countertop and knead for 1 to 2 minutes, or until smooth. roll the dough into a 14-inch-long cigar-shaped roll.
• 3 preheat the oven to 350 degrees. spray 2 or 3 cookie sheets with nonstick cooking spray. cut the dough into 2-inch-thick slices. roll each slice into a 3-inch long pencil-shaped roll. cut the rolls into 1-inch nuggets. arrange the nuggets; cut side up, on the prepared cookie sheets, leaving 3/4-inch of space between them so they will bake evenly.
• 4 bake for 1 hour 10 minutes, or until the friselle are golden brown and firm to the touch, rotating the cookie sheets after about 30 minutes for even baking. let cool to room temperature before storing.

Decadent French Toast Souffle

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

Ingredients

• Servings: 8
• 4 -5 croissants
• 6 ounces cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup maple syrup
• 10 eggs
• 3 cups half-and-half
• 1 teaspoon cinnamon sugar
• powdered sugar
• chopped pecans

Recipe

• 1 preheat oven to 350.
• 2 break apart croissants and place in food processor. process into crumbs.
• 3 distribute evenly into 8 greased ramikens.
• 4 in food processor, combine cream cheese, butter, 1/4 cup maple syrup and beat till creamy.
• 5 add heaping dollop into the middle of the croissant crumbs.
• 6 in a large bowl, beat together eggs,1/2 cup maple syrup, and half and half.
• 7 pour over mixture so it's completely covered.
• 8 bake for 45-55 minutes or until golden.
• 9 sprinkle with chopped pecans, cinnamon sugar and powdered sugar, swirl warm syrup over and serve.
• 10 this is also good served with fresh berries.

Eggplant (aubergine) In Joghurt Sauce

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

Ingredients

• 2 small eggplants
• 5 tablespoons olive oil
• 14 ounces low-fat plain yogurt
• 2 garlic cloves (minced)
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• chili powder

Recipe

• 1 cut eggplants in half.
• 2 cut eggplants into slices.
• 3 place in casserole dish.
• 4 pour olive oil over it.
• 5 bake in preheated oven for approx 20 minutes (or until soft) at 350 degrees mince garlic.
• 6 mix joghurt, chili powder, cumin, salt and garlic.
• 7 carefully pour mixture over eggplants while still hot.
• 8 eat while still warm or chilled.
• 9 serve with french bread.

Creamy Garlic Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup canola oil
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 1/4 cup cider vinegar
• 1 teaspoon salt
• 2 tablespoons minced garlic

Recipe

• 1 mix all together in jar with tight fitting lid.
• 2 shake until mixed well.
• 3 chill.

Grilled Chorizo Chips

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

Ingredients

• Servings: 6
• 1/2 lb spicy cured spanish chorizo sausage, cut diagonally into slices about 3-inch long and 1/8-inch thick
• 1/16 teaspoon oil (can't just list one ingredient!)

Recipe

• 1 preheat the grill, setting the burners to high.
• 2 grill the chorizo slices on both sides until crispy, being careful not to burn. it should only take a couple of minutes on each side.
• 3 serve hot or at room temperature.

Giardiniera Antipasto Hummus

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 1 (7 ounce) refrigerated hummus (or homemade)
• 1/4 cup giardiniera (see recipe giardiniera for homemade)
• 1/4 cup kalamata olive, chopped
• 1/4 cup feta cheese (or more to taste)
• cilantro (for ganish) or fresh parsley leaves, chopped (for ganish)
• pita bread, triangles (or buschetta crips)

Recipe

• 1 spread hummus in a serving dish.
• 2 slightly drain giardiniera and spoon evenly over hummus. note: if giardiniera is too chunky, chop fine.
• 3 top with kalamata olives and feta cheese. garnish with cilantro or parsley leaves. serve with pita triangles or bruschetta crisps.

Feta And Tomato Spread/dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1/2 lb greek feta (good quality)
• 1 tomato, finely cubed
• 1 -1 1/2 tablespoon tomato paste
• 2 -3 tablespoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons mixed herbs

Recipe

• 1 break the feta into small chunks, add the olive oil, tomato paste and garlic and using a stick blender or a fork mix everything until you get a paste.
• 2 now add the herbs and the tomato cubes and stir with a spoon until well mixed, but without breaking up the tomato cubes too much.

Frikadellar

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

Ingredients

• Servings: 6
• 1 lb ground beef
• 1/2 lb ground lamb
• 1 small onion, chopped fine
• 1 teaspoon salt
• 2 eggs
• 3/4 cup milk
• 1/4 cup flour
• 1/4 teaspoon pepper

Recipe

• 1 mix the beef, lamb, eggs and milk well.
• 2 add flour, onion, s&p.
• 3 mix well.
• 4 in heavy skillet melt some shortening to coat pan.
• 5 form the mixture into egg shapes (oval kinda).
• 6 brown until done.
• 7 turn very carefully.

Chicken Oreganata A La Lori

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 large chicken thighs
• 3 tablespoons dried oregano
• salt & fresh ground pepper (to taste)
• 1/3 cup olive oil
• 1 large lemon, juice of

Recipe

• 1 heat oven to 500°f.
• 2 toss together the chicken, oregano, salt and pepper.
• 3 place in a sprayed 9x13-inch pan.
• 4 whisk together the oil and lemon juice. pour over chicken.
• 5 bake 15 minutes. turn chicken. bake 15 more minutes.
• 6 yum!

Brown Rice With Spinach And Feta Cheese

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

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1 large onion, finely chopped
• 1 cup brown rice
• 2 cups water or 2 cups broth
• 1 (10 ounce) box frozen spinach, thawed and drained
• 4 ounces feta cheese, crumbled
• 8 kalamata olives, pitted and finely chopped
• 4 eggs, lightly beaten (or 1 cup egg substitute)

Recipe

• 1 in a large saucepan, heat the oil over medium heat.
• 2 add the onion and sautee for about 5 minutes or until just golden.
• 3 stir in the rice and water.
• 4 bring to a boil.
• 5 cover and reduce the heat to a simmer.
• 6 simmer, covered for about 45 minutes, or until all the water is absorbed.
• 7 remove from the heat.
• 8 preheat oven to 350â°f oil a 8x8 baking dish (ceramic or glass would probably be best).
• 9 stir in the spinach, feta and olives into the rice.
• 10 stir in the eggs.
• 11 pour into the prepared baking dish.
• 12 bake, uncovered for 25-30 minutes, or until a knife incerted into the center comes out clean.
• 13 let stand for 5 minutes before serving.

Grilled Chicken With Piquillo Gazpacho Sauce

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 slice bread, crusts removed
• 1 large tomato, seeded and chopped
• 1/3 cup piquillo pepper, strips with a little of the liquid from the jar (can substitute pimentos)
• 1/4 cup chopped italian pepper (frying)
• 1/4 cup chopped red onion
• 3 garlic cloves, crushed
• 1 pinch cumin
• 1 pinch cayenne (to taste)
• 1 pinch sugar
• 3 tablespoons olive oil
• 3 tablespoons sherry wine vinegar
• coarse salt
• pepper
• 6 boneless chicken breast halves
• coarse salt
• pepper
• olive oil
• fresh basil
• fresh mint

Recipe

• 1 make the piquillo pepper gazpacho sauce: place the bread in a small bowl, add cold water to cover and let soak for 5 minutes.
• 2 drain and squeeze out the excess liquid.
• 3 place the soaked bread and the tomato, piquillo pepper strips and liquid, italian pepper, onion, garlic, cumin, cayenne, sugar, olive oil and vinegar in a food processor and puree until completely smooth.
• 4 season the sauce with salt and black pepper to taste and more cayenne if desired.
• 5 scrape the sauce into a bowl and let stand till the flavors develop at least 30 minutes.
• 6 make the chicken:
• 7 light grill or preheat broiler.
• 8 rub the chicken generously with salt, pepper and brush it with olive oil.
• 9 grill or broil the chicken, turning it once an dbrushing it again with the olive oil, till lightly charred and cooked through, 6-8 minutes per side.
• 10 transfer the chicken to a cutting board and let rest for about 5 minutes, then slice it on the diagonal.
• 11 to serve, spread a few tablespoons of the gazpacho sauce on dinner plates and fan the chicken slices on top.
• 12 if desired, drizzle some olive oil infused with chopped basil around the sauce and over the chicken. salt lightly. serve at once.

Feta Cheese And Olive Bread

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

• 1 cup buttermilk
• 1/3 cup feta cheese, crumbled
• 2 teaspoons olive oil or 2 teaspoons vegetable oil (i use olive oil)
• 1 tablespoon sugar
• 1 1/4 teaspoons salt
• 3 cups bread flour, unsifted
• 2 teaspoons bread machine yeast
• 1/2 cup halved pitted greek olive

Recipe

• 1 heat buttermilk for 30 seconds in the microwave on high.
• 2 add ingredients to the bread machine according to your manufacturer's directions, except the olives.
• 3 cycle: basic or nut, loaf size: 1.5 lb.
• 4 after 5 minutes of kneading, check the dough; add a tablespoon of water at a time if too dry, or a tablesoon of flour at a time if too wet.
• 5 add the olives at the add-in beep.

Easy Chicken Paprikash

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 3 lbs boneless skinless chicken breasts or 3 lbs boneless skinless chicken thighs
• 1 cup flour
• 1/4 cup paprika
• 1 tablespoon seasoning salt
• 1 teaspoon black pepper
• 3/4 cup vegetable oil
• 3 (10 1/2 ounce) cans french onion soup
• 1 1/2 quarts sour cream
• 2 cups cooked rice

Recipe

• 1 cut uncooked chicken into bite size pieces.
• 2 in a large pot heat oil.
• 3 meanwhile, mix flour, paprika, seasoned salt, and pepper.
• 4 dredge chicken pieces in flour mixture, brown in hot oil.
• 5 when chicken pieces are browned, add french onion soup, lower heat to simmer.
• 6 simmer for about one hour.
• 7 after the hour, begin cooking rice.
• 8 while rice is cooking, add sour cream to chicken mixture, blend well, and simmer(approximately 20-30 minutes).
• 9 serve chicken mixture over the hot cooked rice.

Feta Ala Stratis ( Baked Feta )

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

Ingredients

• Servings: 4
• 1/2 lb firm feta
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon red pepper flakes
• 1 teaspoon oregano
• 1/2 medium tomato (sliced)
• 1/2 medium green pepper (sliced)

Recipe

• 1 preheat oven to 400°.
• 2 cut feta into 4 slices about 3'' x 4'' and 1/2'' thick.
• 3 place each slice of cheese on a large piece of aluminum foil,add tomato and pepper slices, drizzle with olive oil, and sprinkle with oregano and red pepper flakes.
• 4 wrap foil around cheese, closing it and folding it over to seal.
• 5 place foil packets on a cookie sheet and bake until cheese is slightly soft, about 10 minutes.

Grilled Chuck Roast With Vegetables.

Total Time: 1 hr 54 mins Preparation Time: 20 mins Cook Time: 1 hr 34 mins

Ingredients

• Servings: 6
• 5 1/2 ounces tomato juice
• 2 teaspoons brown sugar
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/8 teaspoon salt
• 3 lbs beef chuck roast, about 2 to 2 1/2 inches thick
• salt, to taste
• pepper, to taste
• 2 medium potatoes, cut into eighths
• 1 onion, sliced
• 2 parsnips (optional)
• 2 stalks celery, cut into 1 inch pieces (optional)
• 3 medium carrots, cut into 1 inch pieces
• 4 garlic cloves (or more)
• 1/3 cup beef broth
• 1/4 teaspoon thyme
• 1/4 teaspoon salt

Recipe

• 1 pop tab of tomato juice, add through opening brown sugar, celery salt, garlic powder, pepper, and salt--shake it up.
• 2 pierce roast several times and put into ziplock bag.
• 3 pour tomato juice marinade over beef chuck roast.
• 4 refrigerate for at least 5 hours.
• 5 preheat grill for 10 minutes if it is a gas grill, or if it is a charcoal grill try to get coals to medium high fire.
• 6 discard marinade from roast.
• 7 grill roast at medium high directly on grate with hood down until well seared, about 20 minutes.
• 8 line foil pan with enough foil so that later you can seal it.
• 9 in small bowl, mix beef broth, thyme, and salt.
• 10 place seared meat, veggies, and garlic in pan; pour broth mixture over all.
• 11 seal with foil, grill for about 75 minutes-hood down.
• 12 remove roast, let rest for 10 minutes, and then slice meat and serve with veggies.

Easy Chicken Piccata With Italian Fried Potatoes

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

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken cutlet (4 breasts)
• 1 cup flour (1 bowl, about 1 cup)
• 1 1/2 tablespoons butter
• 1 teaspoon parsley
• 1/2 teaspoon garlic powder
• 2 tablespoons sauterne (, dry)
• 1 teaspoon lemon juice
• 4 large russet potatoes
• 1/3 cup olive oil
• fresh thyme
• fresh rosemary
• oregano
• basil
• black pepper
• sea salt

Recipe

• 1 wash chicken cutlets and pat dry with paper towels.
• 2 pour flour into bowl (around 1 cup) and season with oregano, basil, and a bit of black pepper. mix together.
• 3 dredge chicken cutlets in flour until all surfaces are completely covered, then shake off excess.
• 4 coat frying pan with olive oil and cook chicken cutlets over medium heat until both sides are golden brown.
• 5 when chicken is almost ready, place 1-1/2 tablespoons of butter with 1 teaspoon of parsley in tea cup or small glass bowl in the microwave for about 90 seconds.
• 6 add 1/2 teaspoon of garlic powder, 1 teaspoon a lemon juice, 2 tablespoons of sauterne, and a bit of sea salt to butter and stir together.
• 7 when chicken is golden brown, add butter mixture over the cutlets as evenly as possible.
• 8 when most of butter mixture is absorbed into chicken or dissapates, place the cutlets onto a baking sheet (covered with cooking spray) and place them in oven at 400 degrees for about 10-15 minutes.
• 9 clean 4 large russet potatoes.
• 10 slice potatoes into 16 slices each.
• 11 place potatoes slices into large bowl and coat with the olive oil.
• 12 add fresh thyme, rosemary, oregano, basil, black pepper, and sea salt to you desired degree.
• 13 mix the contents of the bowl together so the seasonings are coated onto the potatoes with the olive oil.
• 14 place mixture on baking sheet and cook for around 30-40 minutes at 400 or until potatoes start to brown and get slightly crispy. test with fork to make sure the potatoes have softened inside.

French Bread

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• 2 1/2 teaspoons active dry yeast
• 3/4 cup warm water (110 degrees f)
• 1/2 cup sourdough starter, freshly feed
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon baking soda
• 2 1/2-3 1/4 cups all-purpose flour
• 1/4 cup cornmeal

Recipe

• 1 insert the dough hook into your mixer.
• 2 in large mxing bowl, dissolve the yeast in 3/4 cup warm water.
• 3 add the starter, salt, sugar and 1 1/2 cups flour.
• 4 mix on medium until smooth and flour is incorporated, about 1 1/2 minutes.
• 5 cover and let rise for 60 to 90 minutes or until double in bulk.
• 6 on low speed of mixer, slowly add remaining flour and baking soda.
• 7 knead dough for 5 to 7 minutes with dough hook.
• 8 the dough should have a satin texture and form a ball, cleaning sides of the bowl.
• 9 shape the dough into a ball and let rest on a floured board for 10 minutes.
• 10 form into a french loaf, place on greased cookie sheet that has been lightly dusted with cornmeal.
• 11 make 3 to 5 diagonal slashes on top of loaf with sharp knife or scissors.
• 12 cover and let rise 90 minutes.
• 13 bake at 375 degrees for 50 minutes.
• 14 when baked the loaf will be nicely brown and sound hollow when tapped with knuckles.

French Wine Chicken

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

Ingredients

• Servings: 4
• 1 teaspoon garlic powder
• 1 tablespoon lawreys season-all salt
• 1/2 teaspoon fresh coarse ground black pepper
• 1 teaspoon chopped fresh thyme leave
• 1 tablespoon coarse salt (i prefer grey or kosher)
• 4 boneless skinless chicken breasts
• 1 medium spanish onion, finely diced
• 1/2 large green bell pepper, finely diced
• 1/2 large red bell pepper, finely diced
• 4 ounces sliced water chestnuts, drained (these are in a can on the grocers shelf)
• 4 tablespoons butter
• 1 1/2 cups good dry wine (i must insist that you use a good quality wine for this recipe or if you prefer you may omit the win)
• 10 1/2 ounces reduced-sodium golden mushroom soup
• 10 1/2 ounces reduced-sodium cream of mushroom soup
• fresh fresh curly-leaf parsley, chopped (to garnish)
• cooked rice

Recipe

• 1 lay out the chicken breast on a cutting board, trim any excess fat from the breasts. you can also cube the chiken if you prefer.
• 2 mix all seasoning ingredients in a small bowl.
• 3 using the seasoning mix season each side of the chicken breasts.
• 4 heat a 10 inch skillet over medium heat then add the butter and melt. once the butter is just melted add the chicken and brown on all sides. remove from pan and place in 9x13 inch casserole dish. do not drain or use kitchen paper to remove fat. in the pan reserve the butter and place the diced vegetables and water chestnuts. sweat the veggies until soft but not brown or burnt. deglaze the pan with wine or juice whichever you decided to use then add the soup and stir to mix. heat just a bit to thin out the sauce a little bit and then pour directly over the chicken breasts.
• 5 cover with aluminum foil and bake in a preheated oven set at 365°f
• 6 bake about twenty minutes then remove the foil and bake five minutes longer. remove from oven let stand ten minutes and serve over warm cooked rice and garnish with parsley. serve with a side of grilled asparagus tips or steamed broccoli spears with a good rustic country french bread.

Fresh Asparagus Cannelloni

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

Ingredients

• Servings: 2
• 2 lbs fresh green asparagus, peeled and hard ends trimmed
• 10 lasagna noodles, cooked al dente, but soft enough to roll up
• 10 slices ham, thinly sliced
• 10 slices swiss cheese or 10 slices monterey jack cheese, thin
• 1/2 cup bechamel sauce
• 3 tablespoons grated fresh parmesan cheese

Recipe

• 1 preheat oven to 325°f.
• 2 take one lasagna noodle, lay it flat, and add one slich of ham, and one slice of cheese, and three whole asparagus. roll up and place seam side down in a greased casserole.
• 3 repeat until all ingredients are used up.
• 4 add béchamel sauce, cover with foil and bake for 15-20 minutes, or until the asparagus is al dente. remove foil, sprinkle with parmesan, and continue cooking until the top is golden and bubbly.
• 5 enjoy!

Easy Chicken Marsala

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

Ingredients

• 4 boneless chicken breasts
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried basil
• 2 tablespoons vegetable oil
• 2 cups sliced mushrooms
• 1/2 teaspoon minced garlic clove
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (14 1/2 ounce) can tomato sauce
• 1/3 cup marsala wine
• 8 ounces cooked linguine

Recipe

• 1 in plastic bag, combine flour, salt, and pepper. add chicken; shake to coat.
• 2 heat oil over medium heat and add chicken. cook until no longer pink in center. remove and set chicken aside.
• 3 in the same skillet add garlic and mushrooms; cook 2-3 minutes.
• 4 stir in tomatoes, tomato sauce, wine, and basil. reduce heat to low and simmer for 5 minutes.
• 5 return chicken to skillet and simmer for an additional 5 minutes. serve over hot linguine.

Cauliflower Bacon Gratin

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• butter, for the baking dish
• 1 cauliflower (a medium head, about 2 1/2 pounds or so)
• 1/4 lb bacon, cut crosswise into slender strips
• 1/3 cup all-purpose flour
• 5 large eggs, lightly beaten
• 1 cup heavy cream
• 2/3 cup whole milk
• salt & freshly ground black pepper
• freshly grated nutmeg
• 3 ounces gruyere cheese, grated (you can use emmenthal or even swiss in a pinch)

Recipe

• 1 adjust the oven rack to the center position and preheat the oven to 425° f (232°c). generously butter a 2 1/2-quart ovenproof dish and place it on a rimmed baking sheet lined with a silpat or parchment paper. (it’s not elegant and it’s a tad too big, but a 9-by-13-inch baking dish works fine.).
• 2 bring a large pot of salted water to a boil. cut florets from the cauliflower, leaving about an inch or so of stem. drop the florets into the boiling water and cook until fork-tender, anywhere from 4 to 10 minutes, depending on the size of the florets. (alternatively, you can steam the florets over salted water.) drain and rinse the cauliflower florets under cold running water to cool them and pat them completely dry.
• 3 while the cauliflower is cooking, toss the bacon strips into a heavy skillet, place the skillet over medium heat, and cook just until the bacon is browned but not crisp. drain and pat dry.
• 4 spread the cauliflower in the buttered pan and scatter the bacon over the top.
• 5 place the flour in a bowl and gradually whisk in the eggs until blended. slowly whisk in the cream and milk. season the mixture with the salt, pepper, and nutmeg and stir in about 2/3 of the cheese. pour the mixture over the cauliflower and bacon, shaking the pan a little so that the liquid settles between the florets. scatter the remaining cheese over the top.
• 6 bake the cauliflower-bacon gratin for about 25 minutes, or until puffed and golden and a knife inserted in the center comes out clean. if the top isn’t as brown as you’d like, run the gratin under the broiler for a couple of minutes.
• 7 the gratin is best just from the oven or warm, although it can be enjoyed at room temperature, just like a quiche. you really should eat the cauliflower-bacon gratin the day it’s made, but if you’ve got leftovers, cover and refrigerate them, then let them come to room temperature or warm briefly and gently in the oven.

Eggplant (aubergine) & Olive Relish

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

Ingredients

• 2 medium eggplants (about 700g)
• salt, for degorging
• 125 ml olive oil
• 1 medium red capsicum, quartered, deseeded, roughly chopped
• 2 garlic cloves, finely crushed
• 55 g kalamata olives, pitted and coarsely chopped
• 2 tablespoons fresh oregano leaves

Recipe

• 1 coarsely chop the eggplant and sprinkle lightly with salt.
• 2 place in a colander and stand for 10 minutes.
• 3 rinse well under cold water, drain and pat dry with paper towel.
• 4 heat the oil in a large saucepan over a medium high heat, add the eggplant, capsicum and garlic and stir to coat with the olive iol.
• 5 reduce the heat to medium-low and cook, stirring occasionally,for 30 minutes or until the eggplant has softened and the mixture is thick.
• 6 transfer the relish to a bowl and allow to stand for 10 minutes to cool slightly.
• 7 stir in the olives and oregano and serve warm or at room temperature.

Feta Cheese A La Bansko

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

Ingredients

• Servings: 5
• 1 lb feta cheese (preferably from ewe's milk)
• 2 tomatoes (about 5 oz)
• 1/2 cup butter
• 2 chilies (chopped)
• 5 eggs
• 1 cup soda water (just plain soda water with no flavor or sweeteners)
• 1/2 teaspoon paprika
• black pepper

Recipe

• 1 crush the feta cheese, or cut it into slices, and place it in a terracotta dish with a lid. if you do not have one, use a lidded disposable aluminium dish.
• 2 arrange the sliced tomatoes, butter, and chilies over it.
• 3 cover the dish and bake for about 10 minutes.
• 4 beat the eggs with the soda water; pour over the cheese and tomatoes.
• 5 cover again and bake until the surface of the eggs becomes yellow and cooked.
• 6 serve sprinkled with paprika and black pepper.
• 7 note: instead of chopping the chilies, you could place them whole over the egg mixture and let them bake with it. however, that will mean adding 3 more so there be one chili in each serving.

Frenchish Chicken And Red Wine Casserole

Total Time: 1 hr 45 mins Preparation Time: 5 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 4
• 1 (14 ounce) can chopped tomatoes
• 1 1/4 cups red wine
• 2 1/2 cups chicken stock
• 8 garlic cloves
• 4 sprigs fresh rosemary
• 1 teaspoon light brown sugar
• 4 chicken thighs
• 4 chicken drumsticks
• 2 1/2 ounces black olives, unpitted
• 1 orange, juice and zest of, grated
• salt and pepper

Recipe

• 1 place the tomatoes, wine, stock, garlic, rosemary and sugar in a flameproof casserole dish and bring to the boil.
• 2 meanwhile, pull the skin off the chicken. add the chicken pieces to the pan. partially cover and simmer for 1 hour and 20 minutes.
• 3 preheat the oven to 400°f
• 4 add the olives and orange rind and juice to the casserole dish, along with some salt and pepper.
• 5 arrange the bread on top of the casserole, then place the dish on a baking sheet.
• 6 pop into the oven for 20 minutes until the bread is toasted and golden. the juices will bubble up and dribble down the side and over the bread in places, but don't worry, this is a rustic dish.
• 7 serve warm.

Eggplant (aubergine) With Garlic Cream Sauce

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 medium eggplants, sliced 1/4 thick slices
• 1 tablespoon olive oil
• 1 medium onion, coursely chopped
• 2 (28 ounce) cans plum tomatoes, drained, and crushed by hand
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1 tablespoon dried oregano
• 1 bay leaf
• salt and pepper
• 60 garlic cloves, i buy them already peeled
• boiling water or vegetable stock, to cover
• 4 tablespoons butter
• 4 tablespoons flour
• 2 1/2 cups scalded milk
• 1 egg, room temperture
• 1/2-3/4 cup grated parmesan cheese

Recipe

• 1 salt and sweat the eggplant pieces for 30 minutes.
• 2 preheat oven 400 degrees.
• 3 meanwhile, heat 1 tb.
• 4 olive oil, saute onion until limp and golden.
• 5 add rest of ingredients through salt& pepper.
• 6 bring to boil, reduce heat and simmer, uncovered for 30 minutes, until sauce is thick and chunky.
• 7 or use any tomato sauce you personally like.
• 8 best if thick and chunky.
• 9 boil the unpeeled garlic cloves in water to cover for 2 minutes.
• 10 can skip, if your cloves are already peeled.
• 11 drain, hit each clove lightly with mallet or flat side of large knife.
• 12 peel.
• 13 place in a small saucepan with stock to cover.
• 14 simmer for about 45 minutes.
• 15 replenish stock as needed.
• 16 whirl garlic and stock in blender until pureed.
• 17 set aside.
• 18 rinse and drain eggplant of salt.
• 19 brush a large baking sheet with 1/4 olive oil.
• 20 place in oven until hot.
• 21 place eggplant on hot pan.
• 22 bake 25-30 minutes.
• 23 check frequently, turn with tongs after 15 minutes, do not burn or allow to become crisp.
• 24 looking for soft, golden, and cooked eggplant.
• 25 may need more oil.
• 26 drain and blot off oil with paper towel.
• 27 reduce oven to 350 degrees.
• 28 heat 4 tbs.
• 29 butter in heavy saucepan.
• 30 whisk in flour.
• 31 let roux cook over low heat, stirring constantly, for 3-4 minutes.
• 32 whisk in hot scalded milk.
• 33 cook gently, stirring frequently for 10-15 minutes.
• 34 add salt and pepper to taste,.
• 35 and stir in garlic puree.
• 36 remove from heat.
• 37 beat egg.
• 38 beat some of sauce into the egg to temper.
• 39 beat egg into sauce.
• 40 taste for seasoning.
• 41 place half of tomato sauce on bottom of a 2quart pan.
• 42 spread 1/2 tomato sauce on bottom, top with 1/2 eggplant slices, spread remaining tomato sauce over eggplant, top with remaining eggplant.
• 43 pour the garlic cream sauce over all.
• 44 sprinkle with grated parmesan cheese.
• 45 bake 45-60 minutes til golden brown and bubbling.
• 46 can be vegan leave off cheese.

Feta Baked With Tomato & Oregano

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

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 2 garlic cloves, sliced
• 1/2 teaspoon chili flakes
• 2 (14 ounce) cans egg tomatoes, drained
• 2 tablespoons oregano, leaves chopped
• 14 ounces feta cheese, broken up into large chunks
• fresh ground black pepper
• salt, if desired, the feta may make this dish salty enough so be careful

Recipe

• 1 heat 3 tbsp oil in a pan, add the garlic and cook for a minute.
• 2 add the chili and tomatoes and simmer for 25 minutes until thickened. season and stir in the oregano.
• 3 heat the oven to 400°f
• 4 put the feta in an ovenproof dish, cover with sauce and bake for 20 minutes before serving.
• 5 serve as a hot spread with crusty bread.

Frische Tomatensuppe (fresh Tomato Soup)

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

Ingredients

• Servings: 4
• 6 medium tomatoes or 2 lbs italian plum tomatoes
• 1 tablespoon tomato paste
• 1/2 teaspoon basil, dried
• 1 onion, chopped
• 1/4 teaspoon pepper, freshly ground
• 1 stalk celery, chopped
• 1/2 teaspoon salt
• 2 cups chicken broth
• 1/2 cup yogurt

Recipe

• 1 cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt.
• 2 simmer uncovered 30 minutes.
• 3 strain to remove tomato skins and seeds.
• 4 adjust seasonings.
• 5 garnish with spoonfuls of yogurt.

Easy Chicken Parmesan Casserole

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

Ingredients

• Servings: 4
• frozen breaded chicken nuggets
• 1 (26 ounce) jar spaghetti sauce
• shredded mozzarella cheese
• italian seasoning

Recipe

• 1 place as many nuggets as desired in a sprayed casserole dish.
• 2 pour spaghetti sauce on top of nuggets, using a spoon to distribute it evenly.
• 3 sprinkle as much cheese and italian seasoning as desired on top.
• 4 bake at 350 degrees for 35 to 45 minutes.

Decadent Potatoes

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

Ingredients

• Servings: 8
• 2 lbs red potatoes
• 2 cups heavy cream (whipping cream)
• 3 cups grated gruyere cheese
• fresh ground pepper
• 1/2 teaspoon grated nutmeg (you can use regular ground nutmeg)
• 1/2 cup grated parmesan cheese

Recipe

• 1 preheat oven to 375°.
• 2 lightly butter a 12â€? baking dish.
• 3 scrub potatoes well and blot dry.
• 4 do not peel.
• 5 slice potatoes very thinly or use a mandoline (you can also use your food processor).
• 6 divide potatoes into 3 equal portions.
• 7 pour approximately 1/4 cup cream into bottom of the baking dish.
• 8 lay 1/3 of the sliced potatoes evenly in rows on top of the cream.
• 9 sprinkle 1/3 of the gruyere on top of the potato slices.
• 10 pour 1/3 of cream over this and grind a little pepper and nutmeg over top.
• 11 repeat this process until all of the potatoes, cream and gruyere cheese are used up.
• 12 you will have 3 layers.
• 13 finish the dish by sprinkling the parmesan cheese evenly over the top.
• 14 cover with foil and bake for 30 minutes.
• 15 remove the foil and bake an additional 20 minutes or until the top is browned and the potatoes are tender.

Cauliflower Gateau

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

Ingredients

• Servings: 6
• 1 cauliflower
• 80 g smoked bacon
• 75 g gruyere cheese
• 5 large eggs
• 50 g flour
• 200 ml milk
• 200 g creme fraiche

Recipe

• 1 separate the cauliflower into florettes.
• 2 blanch for 10 mins in boiling salted water.
• 3 drain and rinse in cold water.
• 4 cut bacon into strips and grate the cheese.
• 5 beat the eggs in a bowl and gradually beat in the flour little by little avoiding lumps.
• 6 season with slat and black pepper and stir in the warmed milk.
• 7 add the creme fraiche, grated cheese and bacon.
• 8 butter an ovenproof dish, arrange cauliflower evenly and pour over the mixture.
• 9 cook for 25 mins in very hot oven450f serve hot.

Basque Chicken (poulet Basquaise)

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

Ingredients

• 4 lbs chicken, cut in 10-12 pieces
• 6 ounces bayonne ham (or virginia country ham)
• 1/2 cup olive oil
• 3 -4 tomatoes, peeled and crushed
• 5 green peppers, seeded and cut into large strips
• 4 garlic cloves
• 2 onions, peeled and sliced
• salt and pepper

Recipe

• 1 season chicken pieces with salt and pepper. heat 1/4 cup olive oil in a dutch oven. put in the chicken pieces and brown on all sides over high heat. cover, and cook over moderate heat for 15 minutes.
• 2 seed the green peppers and cut into large strips. place the green peppers, ham, and garlic in the dutch oven with the chicken. cook for 20 minutes.
• 3 peel and seed the tomatoes. heat remaining 1/4 cup olive oil in a skillet. add the onions and cook over moderate heat for 15 minutes.
• 4 add the cooked onions and tomatoes to the dutch oven and cook for 15 minutes more.
• 5 adjust seasonings and serve hot.

Feta & Herb Dip With Crudites

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1 (15 ounce) can beans, rinsed
• 3/4 cup nonfat plain yogurt
• 1/2 cup crumbled feta cheese
• 1 tablespoon lemon juice
• 1 teaspoon garlic salt (to taste)
• 1 teaspoon fresh ground pepper (to taste)
• crushed red pepper flakes
• 1/4 cup chopped fresh parsley (to taste)
• 1/4 cup chopped fresh dill (to taste)
• 1/4 cup chopped fresh mint (to taste)
• 1/4 cup chopped fresh chives (to taste)

Recipe

• 1 place beans, yogurt, feta, lemon juice, garlic salt and pepper in a food processor and puree until smooth.
• 2 add herbs; puree until incorporated.
• 3 chill until ready to serve.
• 4 make 2 days ahead; keep in air-tight container.

Festive Honey-glazed Roasted Root Vegetables With Saffron

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

Ingredients

• Servings: 6
• 6 large carrots, peeled and cut into 1-inch chunks
• 6 large parsnips, peeled and cut into 2-inch lengths
• 6 -12 pink shallots, peeled and halved if very large
• 1 -2 tablespoon olive oil
• 1 -2 tablespoon honey, to taste heated through until runny
• 3 g powdered saffron or 6 -12 saffron threads, softened in a little warm water
• 2 teaspoons cumin seeds
• 2 teaspoons celery seeds
• chopped lovage (to garnish) or parsley (to garnish)
• sea salt
• black pepper

Recipe

• 1 pre-heat the oven to 200c/400f/gas mark 6.
• 2 take a large roasting tray, one that will take the vegetables in one layer, and add the olive oil to it, then heat the oil in the oven for about 5 minutes until very hot.
• 3 take the tray out and add the prepared vegetables immediately, tossing them around to get a good coating of oil, put them back in the oven and roast them for 30 minutes.
• 4 meanwhile, heat up the honey in a small saucepan or in the microwave and add the softened saffron threads or saffron powder - mix well.
• 5 after 30 minutes, take the vegetables out and add the honey and saffron, pouring over the vegetables and turning them around to make sure that all have an even coating of the mixture.
• 6 sprinkle the cumin seeds, celery seeds, sea salt and black pepper to taste over the top and give them a quick mix again, before putting them back into the oven for a further 20 to 30 minutes, or until the vegetables are soft, glazed and tinged brown at the edges.
• 7 serve them in an attractive serving bowl and sprinkle with chopped lovage or parsley.
• 8 i have allowed one of each vegetable per serving, this may be too generous - please adjust the quantities to suit what else you may be serving alongside these vegetables!

Crockpot Rouladen

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

Ingredients

• Servings: 6
• 1 1/2 lbs round steaks
• 1/4 cup stone ground mustard
• 6 slices bacon
• 2 onions, chopped
• 4 dill pickle spears, chopped
• 1/4 cup flour
• 3 tablespoons butter
• 1 (16 ounce) package baby carrots
• 1 cup beef stock
• 1/2 cup sour cream
• 1 tablespoon flour
• salt
• ground black pepper

Recipe

• 1 cut steak into 6 equal portions. place each piece between two layers of plastic wrap and pound with a mallet or rolling pin until about 1/4" thick. spread each piece with mustard and set aside. place carrots in bottom of 5-6 qt slow cooker.
• 2 cook bacon in skillet until crisp. drain on paper towels. meanwhile, in bacon grease left in skillet, saute onions until tender, about 5 minutes. remove onion to a bowl with slotted spoon. add chopped pickles. crumble bacon and add to onion mixture. divide equally amongst pieces of beef; roll each piece around the filling and secure with kitchen twine. dredge in flour, tapping off any excess.
• 3 add butter to any remaining bacon grease. when foaming subsides, add beef rolls and brown 1-2 minutes on each side. as each is finished, transfer to the slow cooker on top of the carrots. pour beef stock over all. cover and cook on low 6-7 hours until carrots are tender and beef is very tender. remove beef with tongs; carefully remove strings. remove carrots with a slotted spoon.
• 4 combine sour cream and flour; stir well. add to liquid remaining in slow cooker and stir well. turn heat to high. return beef and carrots to pot and cover. cook 10-20 minutes until thick. season with salt and pepper to taste. serve hot.

Giambotta (vegetable Stew)

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

Ingredients

• Servings: 8
• 2 medium red bell peppers, cored, seeded, cut into bite-sized pieces
• 2 large tomatoes, cored and cut into small pieces
• 2 medium potatoes, peeled and cut into bite-sized pieces
• 1 medium eggplant, cut into bite-sized pieces
• 1 large onion, diced
• salt and pepper
• 1/4 cup water
• 2 tablespoons olive oil
• 4 -5 basil leaves, torn into pieces

Recipe

• 1 get a large pot and throw in all the ingredients except the basil.
• 2 cover and cook, stirring occasionally, about 30 minutes, or until vegetables are very tender.
• 3 remove from heat and stir in basil.
• 4 can be served hot or at room temperature.

Giavourlakia Avgolemono (lamb And Rice Meatballs)

Total Time: 37 mins Preparation Time: 5 mins Cook Time: 32 mins

Ingredients

• Servings: 7
• 2 lbs ground lamb
• 1/4 cup rice
• 1 small onion, chopped
• 3 teaspoons parsley, chopped
• 2 teaspoons dill, chopped
• 2 teaspoons olive oil
• 5 cups stock or 5 cups water
• 1/4-1/2 cup butter, room temperature
• salt and pepper
• 2 eggs
• 1/4 cup lemon juice

Recipe

• 1 in a large bowl mix the meat, rice, onion, parsley, dill, oil and salt and pepper to taste.
• 2 mix very well and shape into 1" balls.
• 3 in a large pot add the stock or water along with the butter and bring to a boil.
• 4 add the meat/rice balls and cook at a simmer for about 30 minutes.
• 5 if the soup is too liquid, take the flour and 1 teaspoon butter and mash together, add to the soup and simmer 1-2 minutes , this will thicken the soup.
• 6 in a medium bowl beat the eggs and add the lemon juice, and slowly trickle 2 ladle full of broth to temper the eggs (beating constantly to prevent the eggs from scrambling.) add to the soup.

Eggplant & Feta Flat Bread Pizza

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 medium eggplant, sliced into 1/2 inch thick rounds and quartered
• 1/4 cup extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• 1 teaspoon cumin seed, crushed
• 1/4 teaspoon salt
• 4 pieces flat bread
• 1 cup feta cheese, crumbled
• 1/2 cup kalamata olive, sliced
• 1 teaspoon ground pepper

Recipe

• 1 heat grill to medium high heat and heat oven to 400 degrees.
• 2 combine eggplant, 1/2 cup oil, cumin seeds and salt in a large bowl and toss to combine.
• 3 grill eggplant until just cooked through - about 8 minutes. remove from grill and set aside.
• 4 brush both sides of flat bread with remaining oil. grill flat bread for five minutes.
• 5 turn the bread over, top with eggplant, olives, cheese and pepper and grill for 5 more minutes. transfer pizzas to baking pan, bake for approximately 8 minutes and serve immediately.

Eggplant (aubergine) & Bell Pepper Dip

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

Ingredients

• 2 large eggplants
• 2 red bell peppers
• 4 tablespoons spanish olive oil
• 2 garlic cloves, coarsely choppe
• 1/2 juice and lemon, rind of, grated
• 1 tablespoon chopped fresh cilantro
• 1/2-1 teaspoon paprika

Recipe

• 1 prick the skins of the eggplants & peppers all over with a fork & brush with 1 tbsp of the olive oil; place on a baking sheet & baked in a preheated 375f oven for 45 minutes, or until the skins are beginning to turn black, the flesh of the eggplant is very soft & the peppers are deflated.
• 2 place the vegetables into a bowl & cover tightly with a clean, damp dish towel or place in a plastic bag; let stand for about 15 minutes or until cool enough to handle.
• 3 cut the eggplants in half, lengthwise, scoop out the flesh & discard the skin; cut into large chunks.
• 4 remove & discard the stem, seeds & core from the peppers; cut the flesh into large pieces.
• 5 heat the remaining oil in a skillet; add the vegetables & cook for 5 minutes, add garlic & cook for an additional 30 seconds.
• 6 turn the skillet contents onto paper towels to drain & transfer into a food processor; add the remaining ingredients, plus salt & pepper to taste, and process until a speckled puree is formed.
• 7 transfer to serving bowl; serve warm, at room temperature or cool for 30 minutes, chill in the refrigerator for at least an hour & serve cold – with thick slices of baguette or toast.

Easy Chicken Pot Pie

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 0.5 (15 ounce) package refrigerated pie dough (pillsbury works well)
• cooking spray
• 1/8 teaspoon salt
• 2 tablespoons flour
• 1 teaspoon dried sage
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 medium boneless skinless chicken breasts, cut into bite sized pieces
• 1 1/4 cups water
• 1 cup frozen corn kernels
• 1 cup frozen carrots
• 1 cup frozen green beans
• 1 cup sliced mushrooms
• 1 (10 ounce) can condensed cream of chicken soup

Recipe

• 1 preheat oven to 425°; combine flour, sage, 1/4 teaspoon salt, and pepper in medium bowl.
• 2 add chicken pieces to mixture and combine.
• 3 heat a large non-stick skillet, covered with cooking spray,over medium heat.
• 4 add chicken and cook, stirring occasionally until no longer pink in the middle.
• 5 meanwhile, take one section of pie crust, leave folded, and cut out circle with a cereal bowl (or the bowls you are eating out of. they should be fairly small as to make 4 circles) trim edges off circles and separate.
• 6 place circles on a non-stick cookie sheet coated with cooking spray and sprinkle with 1/8 teaspoon salt.
• 7 bake in oven for 8 minutes or until golden brown.
• 8 add water, soup, frozen veggies, and mushrooms to pan.
• 9 stir and cook until boiling, reduce heat.
• 10 heat through for about 5-10 more minutes, or until veggies are at desired consistency, and sauce is thickened.
• 11 serve chicken mixture in bowls and top with pie circle.
• 12 enjoy!

Cauliflower Olive Salad

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

Ingredients

• Servings: 8
• 5 cups cauliflower florets
• 1 cup chopped green pepper
• 1 cup stuffed olives, sliced
• 1 (4 1/2 ounce) can chopped ripe olives, drained
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped red onion
• 3 tablespoons lemon juice
• 3 tablespoons cider vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 1/2 cup vegetable oil

Recipe

• 1 in a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired.
• 2 in a small bowl, whisk the lemon juice, vinegar, sugar and pepper; gradually whisk in oil. pour over vegetables and stir to coat.
• 3 cover and refrigerate for at least 4 hours. serve with a slotted spoon.

Fresh Herb Spaetzle

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

Ingredients

• Servings: 4
• 2 1/4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 3 large eggs
• 3/4 cup whole milk
• 4 teaspoons minced fresh herbs (such as parsley, thyme, rosemary, and chives)
• 4 tablespoons butter, divided
• 2 tablespoons extra virgin olive oil, divided
• 8 ounces mushrooms, thinly sliced
• 1 medium onion, chopped
• 3/4 cup low sodium chicken broth (or more)
• 4 teaspoons minced fresh herbs (such as parsley, thyme, rosemary, and chives)

Recipe

• 1 part one, the dumplings.
• 2 blend flour, salt, pepper, and nutmeg in large bowl.
• 3 whisk in eggs and milk, forming soft batter. mix in half of herbs.
• 4 bring large pot of salted water to boil.
• 5 butter large bowl.
• 6 working with 1/3 cup batter at a time and using rubber spatula, press batter directly into boiling water through 1/4-inch holes on coarse grater, strainer, or wide ladle.
• 7 stir spaetzle to separate and boil 2 minutes.
• 8 using fine sieve, scoop spaetzle from pot, drain well, and transfer to buttered bowl.
• 9 can be prepared 3 hours ahead. let stand at room temperature.
• 10 part two, saute dumplings.
• 11 melt 2 tablespoons butter with 1 tablespoon oil in heavy large skillet over medium heat.
• 12 add mushrooms; sauté until beginning to soften, about 4 minutes.
• 13 add onion; sauté until beginning to soften, about 5 minutes.
• 14 add remaining 2 tablespoons butter, 1 tablespoon oil, and spaetzle. sauté until spaetzle begin to brown, stirring often, about 10 minutes.
• 15 add 3/4 cup broth. simmer until broth is absorbed, adding more broth if dry. mix in remaining herbs; season with salt and pepper.

Giada's Limoncello Mint Spritzers

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 2 cups limoncello (italian lemon liqueur)
• coarsely crushed ice cube
• 1 cup fresh mint leaves
• 1 cup club soda
• muddle stick (or handle of wooden spoon)
• 1 lime, for garnish (optional)

Recipe

• 1 coarsely crush the ice cubes, then fill 4 tall skinny drink glasses halfway full with the ice.
• 2 add 1/4 cup mint leaves to each glass and, using a muddle stick or the handle of a wooden spoon, crush the mint leaves together with the ice (this is called "muddling").
• 3 add 1/2 cup limoncello to each glass, and stir.
• 4 add 1/4 cup of club soda to the top of each drink, and serve.
• 5 note: on the show, giada made her own limoncello from limes rather than from lemon, vodka, and simple syrup, with a week or marinating; if you can find a lime-based limoncello in the store, wonderful (we've only made it ourselves at home) - but otherwise you can use conventional limoncello.
• 6 also, you could quarter a lime and put each quarter on the edge of the glasses, so that guests could add a squeeze of lime juice into their spritzer.

Frieten (belgian Fries)

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

Ingredients

• potato (aardappelen)
• oil

Recipe

• 1 of course, peel the potatoes and cut into fries.
• 2 dab the potatoes dry with a clean dish towel.
• 3 cook the potatoes in the fryer at 300°f (145°c) until they are about half done.
• 4 take them out of the oil and let them cool (half hour is good).
• 5 reheat oil to 365°f (180-190°c) and fry the fries again until they turn golden.
• 6 drain well, salt to taste.

Festive Holiday Rugelach

Total Time: 48 mins Preparation Time: 30 mins Cook Time: 18 mins

Ingredients

• 1 1/2 cups butter (3 sticks)
• 12 ounces cream cheese, softened
• 3 1/2 cups all-purpose flour, divided
• 1/2 cup powdered sugar
• 3/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1 3/4 cups miniature m&m baking bits, divided
• powdered sugar

Recipe

• 1 preheat oven to 350 degrees f. lightly grease cookie sheets; set aside.
• 2 in large bowl cream butter and cream cheese. slowly work in 3 cups flour. divide dough into 6 equal pieces and shape into squares. lightly flour dough, wrap in waxed paper and refrigerate at least 1 hour. combine remaining 1/2 cup flour and 1/2 cup powdered sugar.
• 3 remove one piece of dough at a time from refrigerator; roll out on surface dusted with flour-sugar mixture to 18x5x1/8-inch thick strip.
• 4 combine granulated sugar and cinnamon. sprinkle dough strip with 2 tlbs sugar/cinnamon mixture. sprinkle about 1/4 cup m&m's on wide end of each strip. roll dough starting at wide end to completely enclose baking bits. cut strip into 1 1/2 inch lengths; place seam side down about 2 inches apart on prepared cookie sheets.
• 5 repeat with remaining ingredients. bake 16 to 18 minutes until golden. cool completely on wire racks. sprinkle with powdered sugar. store in tightly covered container.
• 6 ***variation***.
• 7 for crescent shapes, roll each piece of dough into 12 inch cirle. sprinle with cinnamon/sugar mixture. cut into 12 wedges. place about 1/2 tsp m&m's at wide end of each wedge and roll up to enclose baking bits. place seam side down on prepared cookie sheets and proceed as directed.

Giant Beans With Spinach And Feta

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• 8 ounces about 1 1/4 cups giant beans or 8 ounces dried large lima beans
• salt
• 2 slices high-quality bread, quartered
• 6 tablespoons extra virgin olive oil
• 2 medium onions, minced
• 3 medium garlic cloves, minced or pressed through a garlic press about 1 tablespoon
• 2 (10 ounce) packages spinach, stemmed and washed
• 2 (14 1/2 ounce) cans diced tomatoes, drained
• 1/4 cup minced fresh dill leaves
• ground black pepper
• 6 ounces feta cheese, crumbled about 1 1/2 cups
• 1 lemon, cut into wedges for serving

Recipe

• 1 rinse ,pick over, and soak overnight or quick-soak beans.
• 2 drain them, discarding the soaking liquid; set aside. bring the beans, 2 quarts fresh water, and 1 teaspoon salt to a boil in a dutch oven. reduce to a simmer and cook until the beans are tender, 1 to 1 1/2 hours, stirring occasionally.
• 3 meanwhile, process the bread with 2 tablespoons of the oil in a food processor to coarse crumbs, about 5 pulses; set aside.
• 4 adjust an oven rack to the middle position and heat the oven to 400 degrees. when the beans are tender, drain and discard the cooking liquid; set aside. wipe out the dutch oven, add 2 more tablespoons of the oil to the pot, and heat over medium heat until shimmering. add the onions and 1/2 teaspoon salt and cook until softened, 5 to 7 minutes.
• 5 stir in the garlic and cook until fragrant, about 30 seconds. add half of the spinach, cover, and cook until beginning to wilt, about 2 minutes. stir in the remaining spinach, cover, and continue to cook until wilted, about 2 minutes longer. off the heat, gently stir in the drained beans, tomatoes, dill, and the remaining 2 tablespoons oil. season with salt and pepper to taste and transfer to a 13 by 9-inch baking dish. (at this point, the dish can be covered and refrigerated for up to 24 hours.).
• 6 sprinkle the feta, then the fresh bread crumbs evenly over the top. bake until the bread crumbs are golden brown and the edges are bubbling, about 20 minutes. (if refrigerated, increase the baking time to 25 to 30 minutes.) serve immediately with the lemon wedges.

Cauliflower Mash

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

Ingredients

• Servings: 2
• 1 cauliflower
• 1 bay leaf
• 4 ounces fromage frais
• 1 tablespoon parsley, chopped
• salt & freshly ground black pepper

Recipe

• 1 trim the cauliflower, discarding the leaves. cut the vegetable into chunks and place in a saucepan with the bay leaf and a little salt. add enough water to cover generously, then bring to the boil. half-cover the pan, lower the heat and simmer for 15-20 minutes of until the cauliflower is very tender.
• 2 drain thoroughly and discard the bay leaf. clean out the saucepan and return the cauliflower to it. mash the vegetable with a fork to break it up well, then purée it thoroughly using a hand blender.
• 3 place the pan over a low heat and beat in the fromage frais. season to taste generously with salt and pepper and serve the cauliflower mash hot, sprinkled with chopped parsley.

Brown Gravy

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

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1/3-1/2 cup flour
• 4 cups hot water
• 1 1/2 tablespoons beef stock
• 1 tablespoon barley malt
• 1 teaspoon black pepper

Recipe

• 1 heat oil on low in a deep pan, add flour. use a fork or whisk to saturate the flour with the oil. it needs to end up being a fairly dry paste, slightly drier than pie crust. add more oil or flour as needed to get the right consistency.
• 2 turn the heat to medium high. brown the flour until it is very dark. be careful, once it starts browning, it burns easily. stir it constantly so it browns evenly.
• 3 when the flour is very dark, add in one cup of the hot water. when the billowing steam clears, mix the flour and water into a thick paste. repeat with a second cup of water. mix thoroughly, so you have a very smooth texture.
• 4 add the beef stock and barley malt to the last two cups of water. add to the gravy and stir.
• 5 turn the heat down to medium. let simmer until it thickens to the desired consistency. add pepper to taste. if needed, add more beef stock.
• 6 i don't spice the gravy much at all. i rely on the flavor from whatever i am cooking. if you like, add juice from any meat you are cooking instead of the last two cups of hot water.
• 7 i have no idea how many servings this actually makes. it is plenty enough for a meal for four people, or enough to be the base for my beef stew.

Crockpot Pub Crawl Short Ribs

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• salt and pepper
• 1/4 cup colman english mustard or 1/4 cup stonewall kitchen pub-style mustard
• 4 1/2 lbs boneless short ribs, fat trimmed
• 1 1/2 tablespoons canola oil
• 4 cups coarsely chopped vidalia onions or 4 cups other sweet onions
• 2 teaspoons dried thyme
• 2 cups baby carrots
• 2 cups peeled parsnips, in chunks
• 1 tablespoon prepared horseradish
• 1 cup guinness stout
• 1 cup from a 10 . 75 ounce can condensed beef broth, do not reconstitute
• 2 tablespoons butter, at room temperature
• 2 tablespoons flour (optional)

Recipe

• 1 mix 1-1/2 teaspoons salt, 1/2 teaspoon pepper and mustard together in a bowl. rub this over the ribs and allow them to sit at room temperature 15 minutes.
• 2 heat oil in large skillet and brown ribs on all sides. transfer to a 5 to 7 quart crockpot. add onions and thyme to same skillet over medium heat and saute till the onions are softened. transfer to crockpot. stir in carrots, parsnip, horseradish, stout and broth.
• 3 cover and cook on lo heat 8 hours or on hi heat 3-1/2 to 4 hours. remove meat and vegetables to a platter. cover with aluminum foil to keep warm. allow to rest 15 minutes.
• 4 you can strain the sauce remaining in the crockpot through a sieve, if desired. bring back to a boil in a saucepan. stir butter and flour together and add in pieces to the boiling sauce, whisking constantly. bring sauce back to a boil after each addition. serve immediately.

Creamy Flageolet Beans, French Style

Total Time: 1 hr 55 mins Preparation Time: 10 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 8
• 500 g dried flageolet beans
• 1 bulb of garlic, cloves peeled
• 2 -3 fresh thyme sprigs
• 1 bay leaf
• 200 g creme fraiche
• 40 g fresh parsley, chopped
• 1 lemon, juice of
• salt & freshly ground black pepper

Recipe

• 1 place the beans in a large bowl, cover with plenty of cold water and leave to soak overnight (you can also soak these in the morning if you are eating in the evening).
• 2 drain the beans, place them in a large saucepan, cover with cold water, bring it to the boil and then drain them; repeat, covering the beans with plenty of cold water and adding the garlic, thyme, and bay leaf; simmer the beans for 1 ½ hours until very tender, topping up the pan with boiling water if necessary.
• 3 check the beans after 1 ¼ hours; when ready they should be tender and creamy-textured inside,
• 4 drain the beans, reserving a mug of cooking liquor and discarding the herbs; return the beans and garlic to the saucepan, stir in the crème fraiche with a little of the liquor and parsley and season with salt, pepper and lemon juice.
• 5 if you prepare these in advance, add a little more of the cooking liquor when reheating.

Crockpot Irish Bean And Cabbage Soup

Total Time: 7 hrs 10 mins Preparation Time: 10 mins Cook Time: 7 hrs

Ingredients

• Servings: 4
• 1 large onion, chopped
• 3 celery ribs, chopped
• 3 garlic cloves, minced
• 1/2 head cabbage, chopped
• 4 carrots, sliced
• 1 lb potato, diced
• 1/3 cup pearl barley
• 1 bay leaf
• 1 teaspoon thyme
• 1/2 teaspoon caraway seed
• 1/2 teaspoon rosemary
• 1/2 teaspoon black pepper
• 6 -8 cups vegetable broth
• 28 ounces great northern beans
• 14 ounces diced tomatoes
• 1 tablespoon chopped parsley
• salt, to taste

Recipe

• 1 place the vegetables, seasonings, and barley into the crockpot. do not add the beans, tomatoes, or parsley.
• 2 add enough vegetable broth to just cover the vegetables (start with 6 cups and add more as needed). cover and cook on low heat for 7 hours.
• 3 add beans, tomatoes, parsley, and salt to taste. check seasonings and add more herbs if necessary. cover and cook for another hour.

Grilled Corn On The Cob With Zesty Butter

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

Ingredients

• Servings: 4
• 4 ears corn
• 4 tablespoons butter, softened
• 1 teaspoon lemon juice
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne pepper, optional

Recipe

• 1 carefully pull back each piece of corn husk one by one without detaching it from base.
• 2 remove corn silk and replace husks one piece at a time over corn kernels.
• 3 tie string around center of each cob and trim string close to knot.
• 4 soak corn in sink of cold water for 30 minutes.
• 5 remove from water and pat dry.
• 6 grill over medium heat turning occasionally until tender- about 15 minutes.
• 7 combine spread ingredients and serve with corn.

Cauliflower Parmesan Salad Basilico

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

Ingredients

• Servings: 5
• 1/2 head cauliflower (or equivalent amount of romanesco or broccoflower)
• 15 grape tomatoes, cut in half
• 12 kalamata olives, pitted and chopped (or any strong flavored olive)
• 1/3 lb imported parmesan cheese, shaved
• 1/4 cup red onion, diced small
• 1 tablespoon extra virgin olive oil (to taste)
• 1/4 cup pesto sauce (homemade is preferred or the best store bought)
• 1 tablespoon wine vinegar
• salt, to taste
• fresh cracked black pepper, to taste

Recipe

• 1 blanch the cauliflower until tender-crisp. drain and rinse with cold water to stop cooking process. allow to cool.
• 2 transfer the cooled cauliflower to a salad bowl and add the grape tomatoes, olives, parmesan, and onion. toss well.
• 3 in a small bowl, whisk together the olive oil, pesto, vinegar, salt and pepper.
• 4 pour the dressing over the cauliflower mixture and toss.
• 5 allow salad to sit for 1 hour to allow flavors to blend.

Giant Cauliflower Cheese Puff

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

Ingredients

• Servings: 4
• 3 tablespoons butter
• 1 tablespoon olive oil
• 2 cups onions, chopped
• 1/4 teaspoon salt
• 5 cups cauliflower florets
• 6 eggs
• 1 cup milk
• 1 cup all-purpose flour
• 5 ounces garlic and herb goat cheese

Recipe

• 1 preheat the oven to 350 degrees f.
• 2 lightly spray a 9 by 13 inch pan with nonstick spray, then add the butter.
• 3 place the pan in the preheated oven for a minute or so to melt the butter, then take it out and carefully tilt it in all directions to let the butter coat the bottom.
• 4 set aside.
• 5 place a 10 inch skillet over medium heat and wait a few minutes.
• 6 add the olive oil, wait about 10 seconds, then swirl to coat the pan.
• 7 add the onions, saute` for 5 minutes, then stir in the salt and the cauliflower.
• 8 saute` over medium heat for 8 to 10 minutes, or until the cauliflower is just tender.
• 9 transfer this mixture to the prepared pan.
• 10 while the cauliflower is cooking, combine the eggs, milk, flour, and cheese in a blender.
• 11 whip into a smooth batter and pour it over the cauliflower mixture in the pan.
• 12 bake in the center of the oven for 35 to 40 minutes, or until puffed and golden.
• 13 serve hot or warm, cut into squares.