French Onion And Barley Soup

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

Ingredients

• 1 onion (large, chopped)
• 4 mushrooms (large,chopped)
• 2 celery ribs (chopped)
• 1 garlic clove (minced)
• 2 tablespoons olive oil
• 6 cups water
• 3 tablespoons vegetarian beef bouillon powder (or 3 broth cubes)
• 1/3 cup pearl barley
• 1/2 teaspoon liquid smoke
• 1/4 cup red wine (optional)
• 1 1/2 cups vegetarian beef strips (chopped)
• 1 tablespoon dill
• 1 tablespoon fresh rosemary
• salt and pepper
• 1 cup croutons or 4 slices stale bread
• 1 -2 cup reduced-fat swiss cheese (shredded, or other strongly flavored cheese)

Recipe

• 1 chop all the veggies and garlic and sauté in olive oil in a medium soup pot until just starting to caramelize.
• 2 add water, broth cubes, and barley and bring to a boil.
• 3 add the herbs, liquid smoke, wine (if using) and "beef" pieces. simmer on med for about 25 min, until barley is swelled and softened. if you think it's too watery you can add 2-3 tbs of corn starch, dissolved in 1/4 cup cold water and cook until thickened.
• 4 adjust salt and pepper, serve topped with a handful of croûtons or the slice of stale or toasted bread, and sliced or shredded cheese. broil briefly if your bowls will take it or microwave just long enough to melt the cheese if they wont. serve with salad and the rest of the red wine.

Berlin Krantz

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

Ingredients

• Servings: 20
• 1 1/2 cups butter
• 1 cup sugar
• 2 teaspoons orange rind (grated)
• 2 eggs
• 4 cups flour
• 1 egg (beaten)
• candied green cherries
• candied red cherries

Recipe

• 1 preheat oven 400 f (200 c).
• 2 cream the butter and sugar, then add in the first lot of eggs and the orange rind, mixing well.
• 3 stir in the flour and refridgerate the dough mixture for about 1 hour.
• 4 take a small spoonful of the dough and roll it out into a rope, "tying"the rope loosely (like a pretzel).
• 5 brush with the beaten egg and decorate with the candied cherries.
• 6 bake at 400 f ( 200 c) until just set, but not browned.

Fava Bean Soup

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

Ingredients

• Servings: 2
• 1 cup dried fava beans (hulled)
• 1 tablespoon olive oil
• 6 garlic cloves
• 5 sprigs fresh thyme
• 2 bay leaves
• 1 large yellow onion (minced)
• 4 cups water
• 1 teaspoon salt (or more to taste)
• 1/2 lemon, juice of

Recipe

• 1 saute onions.
• 2 add everything (except lemon) to a pressure cooker.
• 3 cook 30 minutes.
• 4 adjust water to taste.
• 5 add 1/2 lemon (juiced).

French Onion Seafood & Steak Soup Bowl By Sy

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

Ingredients

• Servings: 6
• 2 tablespoons peanut oil or 2 tablespoons olive oil
• 2 tablespoons butter
• 6 large yellow onions, sliced about 1/8 inch thick (4 cups)
• 3 shallots, chopped
• 2 teaspoons fresh ginger, peeled and chopped
• 4 cloves garlic, minced
• 2 teaspoons flour
• 6 tablespoons harvey bristol cream dry sherry
• 4 cans beef stock (8+ cups, home made beef broth is best)
• 1 tablespoon sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon worcestershire sauce
• 1/8 teaspoon granulated sugar
• 4 -6 ounces of chinese thin egg noodles (use thin noodles and a small amount eliminate noodles if using small soup bowls)
• 12 slices french baguettes, thin (very thin slices is important and only two per bowl)
• 6 ounces swiss gruyere cheese (or substitute swiss cheese)
• 2 tablespoons peanut oil or 2 tablespoons olive oil
• 12 button mushrooms, cleaned
• 3 small plum tomatoes
• 1 -2 ounce bean sprouts or 1 -2 ounce alfalfa sprout
• 6 tablespoons peanuts
• 1/2 lb boneless sirloin steaks or 1/2 lb london broil beef, cut into small thin bit size pieces
• 12 medium shrimp, cleaned and butter-flied
• 6 large scallops, cut in half
• lobster meat (optional)
• crabmeat (optional)
• 1 teaspoon curry powder, mixed with
• 2 tablespoons water
• 1 teaspoon soy sauce

Recipe

• 1 step#1 for noodles, vegetables, topping: place noodles in boiling water (&a little oil) and cook until 3/4 done, drain and set aside.
• 2 toast french baguette/bread and set aside.
• 3 cut swiss gruyere cheese into small but thick slices and slightly smaller then the toasted bread and set aside.
• 4 cut mushrooms in half and set aside.
• 5 cut tomatoes into thin pieces and set aside.
• 6 add 2 tablespoon peanut/olive oil in a wok.
• 7 add curry powder and cook for about 1-2 minutes (add a little water as needed).
• 8 add the steak and stir fry for 1 minute (until pinkness is lost).
• 9 add the scallops and stir fry 1 minute.
• 10 add the shrimps (&other seafood) and stir fry 1 minute.
• 11 add soy sauce stir fry briefly (don't over cook the meat or seafood); remove and set aside.
• 12 step#2 for soup base: in a large pot and using a medium heat add the oil and melt the butter.
• 13 then add onions and sauté.
• 14 cook the onions stirring gently until they are a light golden brown (about 12+ minutes).
• 15 put in the shallots, ginger, garlic and cook for 2+ minutes.
• 16 then add the flour and stir for 2 minute.
• 17 add 3 tablespoons of the wine and scrap off the onions from the bottom of the pot.
• 18 add the beef broth, sesame oil, soy sauce, worcestershire sauce and sugar.
• 19 simmer on medium/low heat for about 15 minutes.
• 20 add 3 tablespoons of the wine to taste.
• 21 then place pot on a very low flame/heat to keep hot.
• 22 step#3 put it all together: in 6 large microwave bowls, add a small portion of noodles (if you are using small microwave bowls, eliminate the noodles).
• 23 then add some mushrooms, tomatoes, alfalfa/bean sprouts, peanuts.
• 24 next ladle the onion soup broth into each bowl.
• 25 then add two pieces (no more) of the toasted french bread.
• 26 place two thick slices of the gruyere cheese on each piece of bread.
• 27 add the seafood and meat topping around the side of the bowl for a nice presentation.
• 28 place the bowl in a microwave oven and cook for about 1 1/2 to 2 minutes, until the cheese melts.
• 29 serve using a porcelain chinese spoon& chop sticks and with a warm piece of french bread.
• 30 enjoy.
• 31 note- you can use ovenproof soup bowls instead of microwave bowls.
• 32 place bowls in an oven at 350 degrees temperature and heat for 5-7 minutes in order to melt the cheese.
• 33 or use a salamander broiler to melt the cheese and with the cheese slightly browned in spots.

Fauxscargot

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

Ingredients

• Servings: 4
• 1/4 cup olive oil, plus extra for the pasta
• 2 garlic cloves, minced
• 1 tablespoon minced shallot
• 24 small shiitake mushroom caps
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/3 cup dry wine or 1/3 cup dry sherry
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced fresh parsley leaves
• salt & freshly ground black pepper
• 4 ounces angel hair pasta, uncooked

Recipe

• 1 heat the oil in a large skillet over medium heat. add the garlic and shallots and cook until fragrant, about 30 seconds. add the mushrooms, oregano, basil, wine, lemon juice, parsley, salt and pepper to taste and simmer until the mushrooms are tender and the liquid is reduced slightly, about 4-5 minutes.
• 2 meanwhile, cook the pasta in a large pot of boiling salted water until al dente, 2-4 minutes. drain well and toss with a little olive oil.
• 3 to serve, coil 4 to 6 hot pasta strands each in the six hollows of four escargot dishes, or make 6 coils each on small plates. place a mushroom in the center of each pasta nest and drizzle the pan sauce over them. serve hot.

Cucumbers In Sour Cream

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

Ingredients

• Servings: 4
• 1/2 cup sour cream
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 teaspoon sesame seeds (optional)
• salt and pepper, to taste
• 2 cucumbers (sliced thin)
• 1 small onion (sliced)

Recipe

• 1 mix first six ingredients together and pour over the combined cucumber and onion slices. stir gently.
• 2 chill before serving.

Fava Bean Salad With Jamon And Fresh Mint

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 3 cups fresh fava beans, shelled (about 3 pounds unshelled)
• 1 1/2 cups escarole, shredded
• 3 ounces serrano ham, cut into thin slivers
• 1/3 cup fresh mint leaves
• 2 large shallots, minced
• sea salt
• pepper, freshly ground
• 1/4 cup extra virgin olive oil
• 2 tablespoons sherry wine vinegar (good red wine vinegar may be used)
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon dijon mustard
• 1 garlic clove, pressed

Recipe

• 1 boil the fava beans until just tender, 2-3 minutes.
• 2 drain, rinse, and peel (skip the peeling if using edamame).
• 3 in a serving bowl, combine the beans, escarole, ham, mint, and shallots. season to taste with salt and pepper.
• 4 in a small bowl, combine the remaining ingredients and whisk to form a dressing.
• 5 add the dressing to the salad, and toss to combine.
• 6 taste, and add more salt or pepper if needed.
• 7 serve at once.

Cumberland Sausages With Onion Mash And Thyme Gravy

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

Ingredients

• Servings: 4
• 1 lb sausage
• 2 lbs potatoes
• milk
• 1 knob butter
• 1 bunch spring onion
• 1 teaspoon oil
• 1 onion
• 2 tablespoons flour
• 1/2 pint stock
• 1 tablespoon thyme

Recipe

• 1 preheat oven to 450f/mark 8. put cumberland sausages in a roasting tin and cook in oven for 15-20 minutes until brown and cooked through. peel potatoes and cut into chunks. place into a pan, cover with water, and boil for about 15 minutes until soft. drain and mash with a splash of milk and a knob of butter. stir through spring onions.
• 2 heat oil and cook onion for 5-10 minutes until lightly golden and soft. stir in flour then grandually stir in stock. add fresh thyme leaves, bring to boil and allow to simmer and thicken for 5 minutes. serve the sausages with the onion mash, and gravy with seasonal vegetables.

French Onion Gratin Soup (kitchen Princess)

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

Ingredients

• Servings: 2
• 1 large onion
• 1 3/4 cups consomme (uses 1 block consomme)
• 1 1/2 tablespoons butter
• 1/2 cup shredded cheese
• 2 teaspoons grated cheese
• 2 slices french bread
• some salt and pepper

Recipe

• 1 boil 1 ¾ cups water. add 1 block consommé. set the soup aside.
• 2 peel the onion and slice into thin strips.
• 3 heat the butter on medium in a frying pan. don’t let the butter burn! put the onion in the butter and sauté until the onion turns dark yellow. stir well with wooden spoon so it doesn’t burn. sautéing it well here makes the sweetness come out of the onion.
• 4 add the consommé soup to the frying pan and stir. add salt and pepper to taste.
• 5 put the soup into a heat-resistant bowl or cup. put the french bread and shredded cheese on top, and shake some grated cheese on top of that. put it in an oven toaster and toast for about 4 to 5 minutes. when it turns golden brown, it’s done.

French Onion Soup

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

Ingredients

• Servings: 4
• 500 g onions
• 6 cups veal stock
• 2 cups wine
• 1/2 cup butter
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon nutmeg
• salt
• 4 cups croutons
• 2 cups grated parmesan cheese

Recipe

• 1 cut the onions in rings. heat th butter in pot and add the onion rings. stir well until softened.
• 2 add the stock and the spices.boil in low heat for 15 minutes.then add the wine and boil for 10 minutes more.
• 3 serve in oneproof dishes and add the croutons and parmesan cheese.
• 4 grill for 10 minutes and serve at once!

Chicken In Tarragon Sauce

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

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1 tablespoon butter, unsalted
• 1 tablespoon extra virgin olive oil
• salt
• pepper
• 3 tablespoons shallots, chopped
• 1 tablespoon tarragon, chopped
• 1/2 cup heavy cream
• fresh lemon juice, to taste
• fresh parsley, chopped, for garnish

Recipe

• 1 flatten chicken breasts to about 1/2" thick.
• 2 in a large skillet, over medium-high heat , melt butter with olive oil.
• 3 when hot, add chicken, season with salt and pepper and saute gently, turning once, until chicken is golden and opaque throughout and juices run clear, about 3 minutes per side.
• 4 transfer to a warmed plate and keep warm.
• 5 pour off any excess fat from the pan and place pan over medium-low heat.
• 6 add shallot and saute, stirring until translucent, 1-2 minutes.
• 7 add tarragon and cream and increase heat to medium and stir scraping up any browned bits from the pan and blending well.
• 8 cook, stirring, until bubbling and thickened slightly, 2-3 minutes.
• 9 season with salt and pepper and a squeeze of lemon juice.
• 10 return chicken to pan and turn each breast several times in sauce until well coated and hot.
• 11 transfer to a warmed serving plate or individual plates and spoon remaining sauce over chicken.
• 12 sprinkle with parsley and serve immediately.

Chambord Kamikaze

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• ice
• 1/4 lime wedge
• 1 1/2 ounces chambord raspberry liquor
• 1/2 ounce absolut kurant vodka
• 1/2 ounce triple sec
• 1/4 ounce rose's sweetened lime juice

Recipe

• 1 muddle lime in a shaker.
• 2 add ice and all other ingredients. shake vigorously.
• 3 strain into a glass.

French Onion Breadsticks

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

Ingredients

• 1 1/3 cups french-fried onions, crushed
• 1/4 cup grated parmesan cheese
• 1 (11 ounce) package refrigerated breadstick dough
• 1 egg , beaten

Recipe

• 1 heat oven to 350°f
• 2 mix the french fried onions and cheese in a pie plate. separate dough into 12 pieces on a sheet of waxed paper.
• 3 brush top side of dough with egg ; dip into french fried onion crumbs. brush bottom side of dough with egg and dip into crumbs.
• 4 twist pieces to form a spiral; place on ungreased baking sheet. bake 15 minutes until golden brown.
• 5 enjoy!

Cumberland Sauce

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

Ingredients

• Servings: 8
• 1 orange
• 1 lemon
• 8 ounces red currant jelly
• 1 teaspoon dijon mustard
• 5 tablespoons port wine
• 1 teaspoon ground ginger
• 1 pinch salt & freshly ground black pepper

Recipe

• 1 put a saucepan of water on to boil. pare the zest of the orange and lemon, taking as little of the pith as possible, then cut into long fine shreds. drop into the boiling water and leave to simmer for 5 minutes to soften them and remove any bitterness. drain.
• 2 put the jelly, mustard and port into a saucepan and stir, then whisk, over a low heat until smoothly amalgamated.
• 3 bring up to the boil; add the blanched orange and lemon zest, the ginger and a little salt and freshly ground black pepper. simmer gently for 5 minutes. pour into a serving jug or bowl, and then leave to cool.

Craisin Chicken Salad

Total Time: 11 mins Preparation Time: 10 mins Cook Time: 1 min

Ingredients

• Servings: 4
• 1/2 cup mayonnaise
• 3 -4 ounces softened cream cheese
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups cooked chicken breasts, finely chopped
• 1/3 cup crushed pineapple (reserve a few tablespoons of the juice)
• 1/4 cup dried cranberries
• 1 tablespoon onion, finely chopped
• 4 celery ribs, finely chopped
• sourdough bread, for serving

Recipe

• 1 in a bowl, combine mayonnaise, cream cheese, and seasonings until well-blended. add chicken and mix.
• 2 stir in crushed pineapple, cranberries, onion, and celery. add desired amount of pineapple juice for flavor and consistency.
• 3 spread on bread of your choice to make a sandwich.

Fava Bean And Pecorino Salad

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

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 1 onion, finely sliced
• 1 garlic clove, finely chopped
• 1 fresh red chile, de-seeded and finely chopped
• 8 ounces fava beans, blanched and shelled
• 1 tablespoon fresh lemon juice
• salt & freshly ground black pepper
• 4 tablespoons fresh mint, finely chopped
• 3 1/2 ounces pecorino cheese, shaved
• 3 1/2 ounces mixed salad greens
• 1 tablespoon balsamic vinegar
• 1 slice country bread, to serve

Recipe

• 1 heat 1 tbsp olive oil in a frying pan. fry the onion, garlic and chili until fragrant. add fava beans and lemon juice. season with salt and freshly ground pepper and fry briefly.
• 2 remove the pan from the heat and add the mint and pecorino cheese, tossing together.
• 3 toss the salad leaves with remaining olive oil and the balsamic vinegar and place on a serving dish. top with the broad bean mixture. serve at once with slices of country bread.

Cullen Skink - (finnan Haddock And Potato Soup)

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

Ingredients

• Servings: 6
• 1 1/2 lbs potatoes, peeled
• 1 onion, finely chopped
• 40 fluid ounces water
• 1 lb finnan haddock (or other smoked fish)
• milk
• salt and pepper

Recipe

• 1 put the potatoes and onion in a large pot with the water and cook until the potatoes are almost soft.
• 2 place the finnan haddock on top of the potatoes and onions and cook, covered, for a further 5 minutes until the fish is just cooked.
• 3 remove the fish, skin, bone and flake the flesh.
• 4 partially mash the potatoes and onions in the cooking liquor (some prefer a"lumpy" soup, while others like a smoother base).
• 5 return the flaked fish to the pot, mix thoroughly and add enough milk to create the desired consistency, either a thickish stew-soup or a thinner soup.
• 6 season the cullen skink to taste and serve with hearty bread.

French Onion Soup

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

Ingredients

• Servings: 4
• 4 tablespoons butter
• 1 lb onion, peeled and thinly sliced
• 1 1/2 tablespoons all-purpose flour
• 3 1/2 cups beef stock, preferable homeade
• 1/2 cup dry red wine
• 1 tablespoon worcestershire sauce
• salt and pepper
• 8 slices french bread, each 1/2 inch thick
• 2 -3 tablespoons olive oil or 2 -3 tablespoons melted butter
• 2 cloves garlic, halved
• 1/4 cup grated parmesan cheese

Recipe

• 1 preheat oven to 350 degrees.
• 2 melt the butter in a large, heavy saucepan, add the onions and cook gently, covered, for about 20-25 minutes or until soft and golden, stirring occasionally.
• 3 sprinkle with the flour and stir well.
• 4 cook 2-3 minutes.
• 5 stir in stock, wine, worcestershire sauce, and salt and pepper to taste.
• 6 bring to a boil, stirring, then simmer 20-30 minutes.
• 7 meanwhile, brush the bread slices on both sides with oil or melted butter and arrange on baking sheet.
• 8 toast in the oven for 10-15 minutes or until golden and crisp.
• 9 rub with the cut sides of garlic while the bread is still warm; discard the garlic.
• 10 set the bread aside.
• 11 put the two slices of bread in each bowl and ladle the soup over the toasted bread slices.
• 12 sprinkle with cheese and serve.

Grog

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

Ingredients

• 4 cups water
• 1 lemon, juice of
• 1/2 cup sugar or 1/2 cup vermont or canadian maple syrup
• 4 cinnamon sticks
• 16 ounces dark rum

Recipe

• 1 bring water to a boil in saucepan.
• 2 dissolve sugar in boiling water.
• 3 stir in rum and lemon juice.
• 4 carefully pour drink into heatproof glasses or mugs containing 1 cinnamon stick each.
• 5 serve hot.

Chambord Truffle Cocktail

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 1
• 3/4 ounce creme de cacao
• 3/4 ounce chambord raspberry liquor
• 1 dash vanilla liqueur

Recipe

• 1 mix together and pour into a shot glass.

Easiest Shrimp Scampi Pasta

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 4 packages papa john's garlic butter dipping sauce
• 1 lb fresh shrimp or 1 lb frozen shrimp, that has been thawed
• 1/2 lb pasta, of your choice

Recipe

• 1 bring a pot of water to boil, cook pasta and drain.
• 2 in a separate pan, heat oil and garlic butter sauce over medium-high heat just until sauce is hot.
• 3 add shrimp (making sure shrimp are thawed completely) and cook about three minutes, stirring once or twice, until done.
• 4 toss pasta into the shrimp mixture and serve.
• 5 for a nice garnish you can sprinkle a little fresh chopped parsley or a lemon wedge on the side.

Easiest Pasta With Tomato Basil Sauce

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

Ingredients

• Servings: 3
• 2 tablespoons extra virgin olive oil
• 3 tablespoons onions, chopped finely
• 2 garlic cloves, minced finely
• 15 ounces diced tomatoes (imported italian is best)
• salt and pepper, to taste
• 3 tablespoons basil, chopped finely
• 8 ounces rotini pasta (also called fusilli)
• parmesan cheese, to taste (grated)

Recipe

• 1 cook rotini (or fusilli) in salted, boiling water according to package directions, reserving a 1/2 cup of the pasta water at the end of cooking.
• 2 in a heavy saucepan, heat the olive oil over medium and add onion. cook for a minute or so and add garlic.
• 3 before garlic takes on color, add the tomatoes. turn heat up to high, wait for sauce to begin to bubble, then turn back down to medium.
• 4 season with salt and pepper and add basil. cook for another minute or two and remove from heat. add cooked pasta and about 1/4 to 1/2 cup of hot pasta water to desired wetness of sauce. top with parmesan, to taste, and serve immediately.

French Onion Rice (rice Cooker)

Total Time: 1 hr Preparation Time: 5 mins Cook Time: 55 mins

Ingredients

• 1 cup long grain rice
• 1 (10 1/2 ounce) can condensed beef consomme
• 1 (10 1/2 ounce) can condensed french onion soup
• 1 teaspoon butter

Recipe

• 1 wash the cup of rice thoroughly - five times should do it to get the water clear. don't skip this step! (note: use a regular english measuring cup, not the plastic cup that comes with your rice cooker).
• 2 put the rice and the soups in the rice cooker. float the butter on top. close the cooker. if using a fuzzy logic cooker press the regular rice menu option and start, or just press on if using a kettle style cooker. it should take anywhere from 55 minutes to an hour to complete.

Grittibanzen - Christmas Bread Men

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 4 -4 1/2 cups flour
• 4 teaspoons active dry yeast
• 2 teaspoons salt
• 1 1/4 cups warm milk
• 3 1/2 tablespoons melted butter, cooled
• 1 egg
• 4 teaspoons sugar
• egg yolk, for brushing the dough

Recipe

• 1 sift the flour into a mixing bowl and make a well.
• 2 add the yeast and warm milk. mix yeast and milk and cover the bowl with a damp kitchen cloth and let it rest for 15 minutes.
• 3 add the remainder of the ingredients ( except egg yolk) and mix together to make a soft dough (if too stiff add a bit of warm milk, if too wet add some flour). knead for 2-3 minutes.
• 4 cover with a damp kitchen towel and put in a warm place to rise for 45 minutes.
• 5 punch down. shape into santas, decorate with raisins, chocolate, almonds, sugar, etc.
• 6 brush with egg yolk.
• 7 let rise again until doubled.
• 8 bake in a preheated 400 oven for about 20-25 minutes ( or more or less) depending upon how big the men are. done when golden brown.

Favas A Portugueasa ( Broad Beans With Bacon And Herbs )

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

Ingredients

• Servings: 4
• 4 ounces steaky bacon, cut into strips
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 lb fava beans, shelled
• 1 tomato, chopped
• 1 large sprigs mint
• 1 large sprigs parsley, chopped
• 1 bay leaf
• salt
• pepper

Recipe

• 1 in a heavy based pot fry the bacon until the fat runs.
• 2 add onions and garlic, cook gently till soft.
• 3 stir in the beans and tomato, with the herbs.
• 4 barely cover with water add salt and pepper to taste, and, simmer till the beans are tender.
• 5 strain the liquid off and remove the bay leaf and mint.
• 6 serve and enjoy the taste of portugal.

Ground Beef And Mushroom Carbonara

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

Ingredients

• Servings: 6
• 12 ounces spaghetti, uncooked
• 4 slices bacon
• 1/2 lb lean ground beef
• 8 ounces fresh mushrooms, sliced
• 1/4 cup onion, chopped
• 4 garlic cloves, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup whipping cream
• 3 eggs, beaten
• 1 cup parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 cook and drain spaghetti as directed on package. rinse spaghetti and return to pot; cover to keep warm.
• 2 cook bacon over medium-high heat 8 to 9 minutes, turning occasionally, until crisp. remove bacon from skillet, leavfing drippings in skillet. drain bacon on paper towel. crumble bacon.
• 3 in same skillet, cook beef, mushrooms, onion, garlilc, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain, if necessary.
• 4 pour whipping cream over cooked spaghetti in pot. cook over medium-high heat 1 to 2 minutes, stirring constantly, until hot.
• 5 add beef mixture, bacon and eggs to spaghetti mixture. reduce heat to medium. cook 2 to 3 minutes, tossing mixture constantly, until spaghetti is well coated. stir in cheese. garnish with parsley.

Cucumbers And Onions

Total Time: 72 hrs Preparation Time: 24 hrs Cook Time: 48 hrs

Ingredients

• Servings: 4
• 2 medium cucumbers
• 2 medium onions
• salt
• 2 -3 tablespoons mayonnaise or 2 -3 tablespoons salad dressing
• 1 tablespoon sugar
• 1 tablespoon vinegar

Recipe

• 1 peel cucumbers and slice thin.
• 2 layer in shallow dish, sprinkling each layer with salt.
• 3 let stand overnight.
• 4 in the morning, drain cucumbers and rinse.
• 5 let dry on paper towels.
• 6 slice onions thin.
• 7 mix gently with cucumber slices.
• 8 beat together the mayonnaise or salad dressing, sugar and vinegar until creamy.
• 9 stir into mixed cucumbers and onions.
• 10 (the dressing should be plentiful so the salad is creamy. increase amounts of dressing ingredients, proportionally, if needed).

Craig's Triple Tortured Beer Can Chicken

Total Time: 2 hrs 30 mins Preparation Time: 1 hr Cook Time: 1 hr 30 mins

Ingredients

• 1 whole chicken
• 1/4 onion
• 2 garlic cloves, sliced
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 sprig fresh sage
• olive oil
• salt
• pepper
• 3/4 cup salt
• 1/2 cup brown sugar
• 3 tablespoons wine vinegar
• 1 tablespoon black pepper
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 1 tablespoon fresh sage
• 2 -3 garlic cloves, crushed
• 4 cups water, enough to cover the chicken
• 2 lbs wood chips, apple is best, others are good too
• aluminum foil, 3 large squares
• 1 (355 ml) can beer, cheap, in can, half empty
• asst. herbs
• 2 garlic cloves, crushed
• 20 peppercorns

Recipe

• 1 rinse the chicken inside and out, being sure to remove the feather stubs or other such nasty bits. in a bowl or freezer bag large enough to hold the chicken, combine the solid ingredients for the brine. add enough of the water to dissolve the salt and sugar. place the chicken in the bowl, or bag, and cover with water. refrigerate for at least 3 hours, but not more than 12.
• 2 3 hours before you'd like to eat remove the chicken from the brine and rinse well. pat it dry inside and out, and set it aside.
• 3 beer can time. drink half the beer, and empty the rest into a bowl. using a can opener remove the top of the beer can. wash the outside of the can with soap and water and rinse well- never know where its been -- pour the remaining half beer back into the can, adding the herbs, garlic and pepper corns.
• 4 prep your smoke packets by soaking three handfuls of the chips in water for about 15 minutes. on each piece of tinfoil place one handful of wet woodchips, and two handfuls of dry chips. wrap each into a packet and perforate each with a fork ten or so times.
• 5 now to mr. chicken. separate the skin from the breasts, and place one clove of sliced garlic and half the remaining herbs under each section of the breast skin.
• 6 unceremoniously cram the beer can into the chicken's cavity. ouch. seal the neck end with the 1/4 onion, pointy side down.
• 7 now, we want mr. chicken to cook over indirect heat on the barbeque, so no heat under the chicken, but enough heat under the smoke packets to keep them smouldering. our gas grill is large enough to have 3 heat zones, but adjust this next part if yours is different.
• 8 put one smoke packet on each side of the barbeque, right down below the grills. preheat the barbeque on medium until you see a nice amount of smoke. place the chicken in the center of the grill and brush with olive oil. sprinkle with salt and pepper and lower the heat on the grill. a temperature just below 300 f seems to work well for me, but if you find your smoke packets going out, raise the temperature until they smoke well again. the lower you’re able to keep the grill temperature, the more smoky flavour you'll be able to get into your meat. depending on the size of your chicken it will take between 90 minutes and 2 hours to cook, or until the juices run clear and the legs are loose, or to an internal temperature of 165°f about half way through cooking add the reserved smoke packet, you may not need it, but more smoke is always good!
• 9 once the chicken is cooked, remove from the grill and place it under some foil to rest for about 15 minutes. once the meat has rested carve your bird and serve with you choice of sides. this recipe is also great cold as leftovers.

Grizzly Bear

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 1
• 1 ounce jagermeister
• 1 ounce kahlua
• 1 ounce amaretto
• 2 1/2 ounces milk

Recipe

• 1 stir all ingredients except milk in a glass with ice.
• 2 top with milk.
• 3 serve.

Cucumbers In Sour Cream

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 1 tablespoon salt
• 1 teaspoon salt
• 3 cucumbers, medium sized, sliced thin
• 1 onion, medium sized, sliced thin
• 1/2 cup sour cream
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 dash pepper
• 1 teaspoon sesame seeds (optional)

Recipe

• 1 mix 1 tbsp salt with cucumber and onion lices; set aside for 15-20 minutes.
• 2 in another bowl, mix together remaining ingredients.
• 3 rinse the salted cucumber and onion in clear water; press out liquid.
• 4 stir in the sour cream mixture.
• 5 chill before serving.

Cumberland Pie

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 2 slices lean bacon, fried and chopped (save 1 tbsp bacon dripping)
• 1 lb lean ground beef
• 1 large onion, finely chopped
• 1 large carrot, finely chopped
• 1 1/2 lbs button mushrooms, sliced
• 1 stalk celery, finely chopped
• 1 tablespoon flour
• 10 ounces beef broth
• 1 tablespoon worcestershire sauce
• 1 tablespoon marmite (optional)
• salt & pepper
• 3/4 teaspoon crushed dry tarragon
• 3 baking potatoes, peeled and cooked
• 3/4 cup cheddar cheese, grated
• paprika

Recipe

• 1 cook the beef in the 1 tsp of bacon fat over medium heat until half cooked.
• 2 add the onion, carrot, mushrooms and the celery coated in the flour.
• 3 saute until the veggies are just beginning to soften.
• 4 reduce heat to a simmer and add the beef broth, worcestershire, marmite, pepper and tarragon. mix well.
• 5 put a lid on the pan; simmer 45 minutes, stirring occasionally. add bacon.
• 6 meanwhile mash the potatoes with 1/2 cup cheddar cheese.
• 7 add salt and pepper and a bit of butter is you wish.
• 8 transfer the meat mixture to a 4-cup casserole dish.
• 9 spread or pipe the potatoes over top.
• 10 sprinkle with the remaining cheese and a bit of paprika.
• 11 broil until the cheese is bubbly and the top is brown.
• 12 serve with salad and crusty rolls for an easy supper.

Creamy Mediterranean Spread

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

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (7 ounce) jar roasted red peppers, drained, chopped
• 4 ounces feta cheese, crumbled
• 1/2 cup kalamata olive, chopped (about 40)
• 1/4 cup balsamic vinaigrette dressing
• 2 tablespoons parsley, chopped fresh

Recipe

• 1 spread cream cheese onto bottom of pie plate.
• 2 combine remaining ingredients; spoon over cream cheese.
• 3 refrigerate for 1 hour before serving.
• 4 serve with crackers.
• 5 make ahead red pepper topping can be prepared ahead of time. store in tightly covered container in refrigerator up to 24 hours before spooning over cream cheese as directed.

French Onion Soup

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

Ingredients

• Servings: 4
• 2 large onions, finely sliced
• 3 tablespoons oil
• 900 ml vegetable stock
• 1 teaspoon dried herbs
• 1 teaspoon yeast extract

Recipe

• 1 heat oil and sauté onions until golden brown.
• 2 add remaining ingredients and bring to the boil.
• 3 reduce heat, cover and simmer for 15 minutes.
• 4 serve topped with french bread slices and lots of melted cheese!

Easiest Greek Potatoes

Total Time: 1 hr Preparation Time: 5 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 4 potatoes, cut in large pieces
• 1/4 cup kraft greek salad dressing, with feta and oregano

Recipe

• 1 peel and boil potatoes for 10 minutes to soften slightly.
• 2 spray shallow dish with no-stick spray.
• 3 toss potatoes with enough dressing to coat.
• 4 bake in 350 oven for 45 minutes turning once or until golden and crispy.

Chambord Truffle

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 3/4 ounce vanilla vodka
• 3/4 ounce creme de cacao
• 3/4 ounce chambord raspberry liquor

Recipe

• 1 pour all ingredients into a shaker over ice.
• 2 chill.
• 3 strain into shot glass.

French Meringue & Meringue Mushroom

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

Ingredients

• Servings: 10
• 2 large egg whites, at room temperature
• 1 pinch cream of tartar
• 1/2 cup sugar
• 1/4 cup chocolate chips
• cocoa powder, for dusting

Recipe

• 1 in a large bowl with an electric mixer at low speed, beat the egg whites until frothy. add the cream of tartar and increase the speed until soft peaks form. start adding the sugar slowly. beat until glossy stiff peaks form.
• 2 place the meringue in a piping bag or large zip-lock bag and push the mixture toward one corner, folding the other corner over, then twisting, allowing you to control the meringue. cut off just the very tip of the exposed corner so the meringue can exit the bag. then try it out by dotting four small beads of meringue at the corners of a cookie sheet. set a sheet of parchment paper over the top; the meringue beads will provide a bond to hold the paper in place.
• 3 make the mushroom caps by holding the bag over the parchment paper and push until a 1-inch mound of meringue forms. wet the tip of your finger with water and gently round off any peaks to make a smooth surface.
• 4 for mushroom stems, form peaks on smaller mounds of meringue by pulling the bag up and away from the surface as you push.
• 5 bake them in a 200° oven for an hour, and then turn oven temperature down to 175 and leave them until they’re completely dry to the touch.
• 6 optional:.
• 7 melt the chocolate chips in a glass microwave-safe dish in the microwave for about one minute or until melted. once cool, you can coat the bottom of the mushroom caps with dark chocolate, let them set, and then coat them again with chocolate. once the chocolate is set, you can scratch in the mushroom gills using a toothpick, and attach the stem using a little more chocolate.
• 8 or, if not coating the bottom of the mushroom caps, make a hole smaller than a pea in the bottom of a mushroom cap with a toothpick or skewer. dip the tip of the stem in the melted chocolate and press into the hole in the cap. allow the chocolate "glue" to harden (it only takes a minute). place the mushroom upright on its stem and dust the cap lightly with cocoa powder.

Easiest Lasagna

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 10
• 5 cups canned spaghetti sauce
• 1 lb lasagna noodle, uncooked
• 1 1/2 lbs lean ground beef, uncooked
• 1 cup diced onion
• 1 1/2 cups hot water
• 12 ounces cream-style cottage cheese
• 12 slices american cheese (enough to cover whole top of casserole)
• 4 cups grated part-skim mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)

Recipe

• 1 pour 1 1/2 cups sauce into a greased lasagne pan (extra deep 9 x 13 or larger).
• 2 add a layer of uncooked noodles (half of the noodles), overlapping them as necessary.
• 3 add 1/2 of uncooked meat, leaving it in small chunks.
• 4 sprinkle with onion.
• 5 mix about 1/2 cup of the hot water with the cottage cheese and spread over previous layers.
• 6 cover with 1 1/2 cups sauce.
• 7 add last layer of noodles.
• 8 top with slices of american cheese.
• 9 add rest of the meat, in chunks.
• 10 cover with the last 2 cups of sauce, and press down with a spatula to remove air pockets.
• 11 pour the rest of the hot water around the edges of the pan.
• 12 cover with foil and bake 1 1/2 to 2 hours at 350 degrees (check for dryness and add more water if necessary after an hour), until a knife inserted in the center easily pierces noodles.
• 13 remove foil and sprinkle with the mozzarella, parmesan and basil. bake uncovered another 20 minutes, and then let stand a few minutes before cutting and serving.
• 14 i have used fat free cheeses with good results.

Easy Strawberry Icecream Shortcake

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

Ingredients

• 2 (3 ounce) packages soft ladyfingers
• 2 pints strawberry ice cream, softened
• 1 pint strawberry sorbet, softened
• 1 pint fresh strawberries, sliced
• 2 tablespoons powdered sugar
• 2 cups heavy whipping cream
• 4 ounces cream cheese, softened
• 1/3 cup granulated sugar

Recipe

• 1 arrange ladyfingers around sides and on bottom of a 9-inch springform pan. spread strawberry sorbet over ladyfingers, and freeze 30 minutes. spread softened strawberry ice cream over sorbet. freeze 30 minutes.
• 2 place cream cheese in the bowl of a stand mixer fitted with the paddle attachment and whip until fluffy. pour in heavy whipping cream and beat on medium high speed. gradually add sugar with the mixer running, until stiff peaks are formed. spread over ice cream.
• 3 process strawberries and powdered sugar in a food processor 1 minute. drizzle strawberry mixture over top, and gently swirl with a paring knife. freeze 4 hours.

Chicken In Saffron Cream

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 3/4 teaspoon saffron thread, crumbled
• 2 tablespoons extra virgin olive oil, divided
• 1 1/2-2 lbs boneless skinless chicken breast halves (4)
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon ground coriander
• 1 tablespoon butter
• 1 large shallot, finely minced
• 1/2 inch piece gingerroot, peeled and grated (about 1 tsp)
• 1 large garlic clove, minced
• 1/4 teaspoon freshly grated nutmeg
• 1 cup heavy cream
• 1/2 cup european style plain yogurt (whole or 2% fat)
• 1/4 cup cilantro leaf, chopped
• 1 teaspoon garam masala

Recipe

• 1 put the saffron into a small bowl; cover with 2 tablespooons of very hot water.
• 2 cover tightly, let steep at least 20 minutes but preferably 2 hours.
• 3 drizzle one tbs of the oil over both sides of the chicken, rubbing it in with the back of a spoon.
• 4 in a small bowl, combine the salt, pepper, and coriander.
• 5 sprinkle the spices over the chicken; let stand 10 minutes.
• 6 heat the butter and remaining tablespoon of oil in a large heavy skillet over medium heat; saute the chicken until lightly browned on bothsides.
• 7 use tongs to transfer the chicken to a plate.
• 8 add the shallot, ginger, garlic and nutmeg to the skillet; saute over low heat for 3 minutes.
• 9 add the cream and yogurt; stir until well mixed. when the cream is steaming hot, return the chicken and its juices to the skillet; spoon the sauce over the chicen.
• 10 cover and simmer over low heat, stirring occasionally, until the chicken is just done ( no longer pink in the center when cut into with a knife), 15 to 20 minutes.
• 11 if the sauce is too thick, add a splash of cream or milk.
• 12 stir in cilantro, saffron/watter and garam masala. adjust the salt to taste.
• 13 wine recommendation:.
• 14 crisp, dry rose'.

Grilled Zucchini Salad With Tomato & Greens

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 teaspoon finely grated fresh lemon zest
• 3 tablespoons fresh lemon juice
• 1 tablespoon finely chopped shallot
• 1/4 teaspoon dijon mustard
• 1/2 teaspoon salt
• 1/3 cup extra virgin olive oil, plus additional for brushing zucchini
• 1/4 teaspoon black pepper
• 3 tablespoons chopped fresh flat-leaf parsley
• 4 zucchini, halved lengthwise (1 3/4 to 2 lb total)
• 12 ounces arugula (4 cups) or 12 ounces spinach (4 cups) or 12 ounces purslane, thick stems removed (4 cups)
• 10 ounces pears or 10 ounces cherry tomatoes, halved lengthwise

Recipe

• 1 prepare grill for cooking. if using a charcoal grill, open vents on bottom of grill.
• 2 make dressing: whisk together zest, lemon juice, shallot, mustard, and salt in a small bowl. add oil in a slow stream, whisking until dressing is emulsified. whisk in pepper and parsley.
• 3 grill zucchini: lightly brush zucchini all over with oil. when fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill zucchini, cut sides down first, on lightly oiled grill rack, uncovered, turning once, until zucchini are just tender, 8 to 12 minutes total. transfer to a cutting board and cool slightly, then cut diagonally into 1/2-inch-thick slices.
• 4 toss zucchini with arugula, tomatoes, and dressing in a large bowl. serve immediately.

Grittibanz Bread

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 4 1/4 cups flour
• 1 tablespoon salt
• 3/4 cup sugar, plus extra for dusting
• 1/2 cup butter, softened
• 1 cup milk, room temperature
• 1 egg
• 2 tablespoons yeast
• 1 egg, for coating
• almonds (optional)
• candied fruit (optional)
• raisins (optional)

Recipe

• 1 in a small bowl, mix the yeast with a little of the sugar.
• 2 in a large bowl, combine the flour with the salt, remaining sugar, butter, and milk, egg, and yeast.
• 3 knead the dough until it is smooth and elastic. cover and leave to rise to twice the amount in a warm place.
• 4 knead the dough again, use a knife to cut off pieces of dough in the desired size and roll out to an oval shape.
• 5 shape the dough into the shape of a person, with head, arms and legs.
• 6 use almonds, raisins, and candied fruit to decorate the dough. leave to rise in a cool place for 20 to 30 minutes.
• 7 brush with egg and sprinkle with sugar. bake for 20 to 30 minutes at 350°f.

Easiest Ever Paella

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

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, sliced
• 4 ounces chorizo sausage, chopped
• 1 teaspoon turmeric
• 11 ounces long grain rice
• 4 1/4 cups chicken stock
• 7 ounces frozen peas
• 14 ounces frozen seafood, mix defrosted

Recipe

• 1 heat the oil in a deep frying pan, then soften the onion for 5 mins without browning. add the chorizo and fry until it releases its oils.
• 2 stir in the turmeric and rice until coated by the oils, then pour in the stock. bring to the boil, then simmer for 15 mins, stirring occasionally.
• 3 tip in the peas and cook for 5 mins, then stir in the seafood to heat through for a final 1-2 mins cooking or until rice is cooked. check for seasoning and serve immediately with lemon wedges.

Cullen Skink

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

Ingredients

• Servings: 4
• 1 onion, chopped
• 2 lbs floury potatoes, chopped into small cubes
• 1 garlic clove, chopped
• 2 ounces butter
• 2 pints milk
• 1 1/2 lbs smoked haddock
• 1 tablespoon parsley, chopped
• 1/2 teaspoon salt and pepper

Recipe

• 1 soften the onion and garlic in the butter for 10 minutes.
• 2 add the milk and bring slowly to the boil before adding the potatoes.
• 3 simmer for 20 minutes until the potatoes are soft.
• 4 add the haddock and poach for 5 minutes.
• 5 remove the haddock and when cool enough to handle flake the fish removing any bones and skin as you do.
• 6 bring the soup up to heat again, add the parsley, salt and pepper and haddock. serve with a sprig of parsley.

French Meringue Cookies

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• 3/4 cup sugar
• 2 teaspoons cornstarch
• 4 large egg whites
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon table salt

Recipe

• 1 adjust the oven racks to upper-middle and lower-middle positions and heat the oven to 225°f line 2 baking sheets with parchment paper.
• 2 combine cornstarch and sugar in a small bowl.
• 3 in a stand mixer with the whisk attachment, beat the egg whites, vanilla, and salt at high speed until very soft peaks start to form and the foam just starts to gain volume (peaks should slowly lose shape when whisk is removed) about 30-45 seconds.
• 4 reduce the mixer speed to low and slowly add the sugar mixture in a steady stream down the side of the mixer bowl. this process should take about 30 seconds.
• 5 stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula.
• 6 turn the mixer back on to high speed and beat until glossy, stiff peaks have formed, about 30-45 seconds.
• 7 working quickly and carefully, put meringue mixture into a pastry bag fitted with 1/2" tip. pipe the meringues into 1 1/4"-wide mounds about 1" high. try to fit 6 rows of 4 meringues on each baking sheet.
• 8 bake for 30 minutes, then rotate pans front to back, top to bottom, and bake for 30 more minutes.
• 9 turn off the oven and allow the meringues to cool for at least 1 hour (or 2 if a humid or rainy day). remove from oven and allow to cool to room temperature before serving (about 10 minutes).

Chicken In Yoghurt

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

Ingredients

• Servings: 4
• 1/2 cup butter
• 4 shallots, finely chopped
• 2 1/2-3 lbs chicken, cut into serving pieces
• 1 bunch parsley, chopped
• 1 teaspoon dried thyme
• 1 cup chicken broth
• 1/2 teaspoon salt
• fresh ground black pepper
• 1 large lemon, juice of
• 2 teaspoons all-purpose flour
• 1/2 cup light cream
• 1/2 cup plain yogurt

Recipe

• 1 melt butter in a large deep skillet.
• 2 add chicken and cook, turning frequently, until golden brown on all sides, about 10-15 minutes.
• 3 add shallots, parsley and thyme and cook until the shallots are trasparent.
• 4 add chicken broth, salt and lots of pepper, and simmer on a low heat for 30 minutes.
• 5 turning the chicken at intervals.
• 6 if the sauce evaporates too fast, just add a little more chicken broth.
• 7 preheat oven to 450 degrees.
• 8 mix the flour with the cream, blend in the yogurt and add the lemon juice.
• 9 place chicken in a shallow backing dish and pour the sauce from the skillet into the cream mixture and blend slowly.
• 10 pour this mixture over the chicken and cook for 15 minutes.
• 11 reduce the heat to moderate, 350-375, and cook a further 15 minutes.
• 12 serve with jasmine rice and a salad.

Chamomile Herb Tea

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

Ingredients

• Servings: 2
• 2 tablespoons fresh chamomile flowers
• 2 cups boiling water
• 2 slices apples (thin slices)
• honey

Recipe

• 1 rinse the flowers with cool water.
• 2 warm your tea pot with boiling water.
• 3 add the apple slices to the pot and mash them with a wooden spoon.
• 4 add the chamomile flowers and pour in the 2 cups boiling water.
• 5 cover and steep for 3-5 minutes.
• 6 strain the tea into two cups.
• 7 add honey to taste.
• 8 drink and enjoy!

Favas

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

Ingredients

• Servings: 15
• 5 cans fava beans
• 5 1/2 tablespoons crushed red pepper flakes
• 3 large onions, cut into chunks
• 1 cup vegetable oil
• 2 tablespoons parsley, heaping
• 1/4 salt
• 1/8 teaspoon black pepper
• 1 (6 ounce) can tomato paste
• 1 1/2 teaspoons wine vinegar

Recipe

• 1 place 5 cans of fava beans into a dutch oven with 1 1/2 heaping tbsp.
• 2 of crushed red pepper and 1 large clove of crushed garlic.
• 3 bring to a boil and let simmer.
• 4 stir occasionally and set aside.
• 5 in a large frying pan, add the 5 large, cut onions, 1 cup oil, 2 cloves crushed garlic, 4 tbsp.
• 6 crushed red pepper, 2 heaping tbsp.
• 7 of parsley, 1/4 tsp salt, and 1/8 tsp.
• 8 black pepper.
• 9 fry onions until almost tender.
• 10 then, add can of tomato paste and 1 1/2 tsp of vinegar.
• 11 simmer for approximately 10 minutes or until onions are completely cooked.
• 12 add onion mixture to beans and mix well.
• 13 heat thoroughly.
• 14 note: if using dry beans, soak and then precook them until tender.

Chambord Silk Sheet

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 3/4 ounce chambord raspberry liquor
• 3/4 ounce tequila
• 3/4 ounce chocolate liqueur

Recipe

• 1 shake ingredients with ice and strain into a shot glass.

Grilled Zucchini With Sun-dried Tomatoes

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

Ingredients

• Servings: 6
• 5 zucchini
• 8 sun-dried tomatoes packed in oil
• 2 garlic cloves
• 2 tablespoons olive oil
• 1 lemon, juice of
• salt and pepper
• 1/4 cup mixed fresh herbs

Recipe

• 1 cut zucchini into 1 1/2" spears.
• 2 julienne the tomatoes.
• 3 coarsely chop the garlic.
• 4 mix everything together in a large bowl and let marinate for an hour or so.
• 5 transfer the zucchini to the grill wok with tongs, leaving some marinade, tomato and garlic behind.
• 6 grill over medium-high heat, stirring occasionally, until the zucchini starts to soften up and gets some grill marks, about 10 to 15 minutes.
• 7 return the zucchini to the bowl and toss together with the remaining marinade and tomatoes.
• 8 i've added toasted pine nuts at the end, and crumbled feta another time.
• 9 mix it up!

French Mojito

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 2
• 3 ounces vodka
• 12 fresh mint leaves
• 3/4 ounce fresh squeezed lime juice
• 3/4 ounce sugar syrup
• 3/4 ounce chambord raspberry liquor
• raspberries (to garnish) (optional)
• mint sprig (to garnish) (optional)

Recipe

• 1 muddle mint with vodka in base of shaker; add lime juice and sugar; shake with ice and strain into an ice-filled glass.
• 2 top with soda and stir.
• 3 serve in a collins glass, garnished with raspberry and mint sprigs.

French Meat Pie

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

Ingredients

• 4 medium potatoes, peeled
• 1 1/2 lbs ground lean lamb
• 1/2 lb lean ground beef
• 2 medium onions, chopped fine
• poultry seasoning, to taste
• salt and pepper, to taste
• 2 (9 inch) prepared double crust pie crusts (pillsbury makes prepared pie crusts, 2 to a box)

Recipe

• 1 in a pot of boiling water, cook potatoes until tender.
• 2 saute lamb and ground beef in a large frying pan, breaking up the chunks of meat; drain grease from sauted meat.
• 3 in a large bowl, mash the potatoes; combine meat and onions.
• 4 season to taste with poultry seasoning, salt and pepper.
• 5 preheat oven to 350 degrees.
• 6 divide the meat filling equally into the pie shells.
• 7 place the crust on top of each pie.
• 8 crimp edges and cover the edges with foil.
• 9 cut 3 slits in the top of each crust.
• 10 bake for 20-30 minutes, or until the top crust is light brown.
• 11 serve hot.

Devonshire Potato Mushroom Pie

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 3 cups seasoned mashed potatoes (use your favorite recipe)
• 1 1/2 cups fresh mushrooms, sliced
• 1/4 onion, chopped
• 2 tablespoons butter
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/2 cup sour cream
• black pepper
• paprika

Recipe

• 1 smooth 1/2 of the mashed potatoes into a buttered 10 inch pie plate.
• 2 saute the mushrooms and onions in butter, add lemon juice, salt and pepper.
• 3 spoon this over the potato layer.
• 4 spread sour cream over the onion/mushroom mixture.
• 5 top with remaining potatoes.
• 6 sprinkle with paprika and bake at 350 degrees for about 45 minutes or until browned.

Easiest Ever Pizza Dough

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

Ingredients

• Servings: 3
• 3 cups flour
• 1 1/4 cups warm water
• 1 tablespoon olive oil
• 1 teaspoon fast rising yeast
• 1/2 teaspoon sugar
• 1/2 teaspoon salt

Recipe

• 1 throw all ingredients into a bowl and mix together with a food processor (using dough hooks) or by hand.
• 2 the dough will be fairly sticky but don't add any more flour.
• 3 instead scrape it into an oiled bowl, cover with a cloth and leave to rise for 30 minutes or until doubled in size. i like to let my dough rise in an ever-so-slightly warmed oven or in an airing cupboard.
• 4 when dough is finished rising, pre-heat oven to 400 f degrees.
• 5 turn onto a floured surface and work in a bit more flour until the dough loses its stickiness -- you shouldn't need too much -- then roll out to desired size, keeping the dough about 1/2 inch thick.
• 6 leave to rise for about 10 minutes, before topping with your favourite ingredients.
• 7 put on a baking sheet sprinkled with flour or cornmeal and bake for 10-15 minutes in a very hot oven until lightly browned. our standard is 230-240 c in a fan oven for 10 minutes on a top shelf.

Basic Recipe For Phyllo Dough

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1/4 cup water
• 1 cup flour (250 gr)
• 4 tablespoons olive oil (4 eetlepels)
• 1/4 teaspoon salt (mespunt)

Recipe

• 1 sift the flour with the salt.
• 2 make a well in the middle of the flour.
• 3 in the well put the water and the olive oil.
• 4 work the dough until it hangs well together.
• 5 dust flour on a table or board.
• 6 knead the dough for about 5-7 minutes.
• 7 the dough should be smooth and not stick to the board.
• 8 roll the dough out to a big rectangle.
• 9 lay a damp towel over it and let it rest for about 15 minutes.
• 10 flour your hands and work the dough from the middle outwards until you have the dough stretched to about 3 ft by 3 ft (1meter x 1meter)if work table is not big enough to roll out a 3 ft. by 3 ft. dough, divide the dough into 9 (divide into 3, then divide each third into 3 more) and roll out each portion into 1 ft. by 1 ft. sheet. cut the dough with a sharp knife or pizza cutter to the desired sheet size.
• 11 continue with the recipe that requires the phyllo dough.

Chicken In Wine

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

Ingredients

• Servings: 6
• 6 chicken breasts
• 2 crushed garlic cloves
• 1 tablespoon flour
• 2 tablespoons dried oregano
• salt and pepper
• 1/2 cup wine
• cooking oil

Recipe

• 1 heat oil in a deep pan.
• 2 add chicken breasts and brown slightly.
• 3 separate breasts from pan into baking dish.
• 4 saute garlic, flour and oregano in same pan.
• 5 add salt and pepper to taste.
• 6 stir in wine and pour over chicken.
• 7 cover with foil and bake at at 175-200 c until chicken is tender.

Favorite Chicken Paprika

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

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 1 lb boneless chicken tenderloins
• 2 medium onions, chopped
• 2 tablespoons sweet hungarian paprika
• salt, to taste
• 2/3 cup crushed tomatoes
• hot buttered egg noodles
• sour cream (i prefer breakstone's light)

Recipe

• 1 preheat the oven to 300 degrees.
• 2 in a casserole dish, heat the butter and oil on the stovetop over medium-high heat.
• 3 add the chicken tenderloins and cook until browned on all sides, then remove to a plate.
• 4 add the onions to the casserole, reduce heat to medium and cook (stirring often) until they're golden brown.
• 5 stir in the paprika and cook for an additional minute.
• 6 return the chicken to the casserole, season with salt and cover tightly.
• 7 bake for 20-30 minutes, until chicken is cooked through.
• 8 add the tomato puree, stir and cook for 5 more minutes, or until puree is heated through.
• 9 serve over hot buttered egg noodles with a dollop of sour cream.

Devils Food Cake Mix In A Jar

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

Ingredients

• Servings: 12
• 2 cups flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup cocoa powder
• 1 1/2 cups sugar

Recipe

• 1 in a large bowl, combine flour, salt, cocoa powder & baking powder.
• 2 layer mixture and other ingredients in order given in a 1 quart canning jar.
• 3 it is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly.
• 4 use scissors to cut a 9 inch-diameter circle from fabric of your choice.
• 5 center fabric circle over lid and secure with a rubber band.
• 6 tie on a raffia or ribbon bow to cover the rubber band.
• 7 attach a card with the following directions:
• 8 devil's food cake: cream 1/2 cup vegetable shortening with top layer of sugar in jar and beat until light and fluffy. add 2 eggs and mix well. slowly blend in 1 1/2 cups milk and 1 teaspoons vanilla, then add remaining dry ingredients from jar, and blend until smooth. pour into a 9 x 13 inch baking pan which has been greased and floured. bake for 30 minutes at 350°f.

Cumberland Sauce

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

Ingredients

• Servings: 8
• 1 orange
• 1 lemon
• 8 ounces red currant jelly
• 1 teaspoon dijon mustard
• 5 tablespoons ruby port
• 1 teaspoon ground ginger
• 1 pinch salt
• 1 pinch black pepper

Recipe

• 1 put a saucepan of water on to boil. pare the zest of the orange and lemon, taking as little of the pith as possible, then cut into long fine shreds. drop into the boiling water and leave to simmer for 5 minutes to soften them and remove any bitterness. drain.
• 2 put the jelly, mustard and port into a saucepan and stir, then whisk, over a low heat until smoothly amalgamated. bring up to the boil; add the blanched orange and lemon zest, the ginger and a little salt and freshly ground black pepper. simmer gently for 5 minutes. pour into a serving jug or bowl, and then leave to cool.

Easiest Ever Chocolate Fudge Cake

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

Ingredients

• Servings: 10
• 150 g self-raising flour
• 30 g cocoa
• 1 teaspoon baking powder
• 175 g muscovado sugar
• 175 g butter, softened
• 3 eggs
• 1 teaspoon vanilla extract
• 50 g dark chocolate, melted
• 200 g butter, softened
• 200 g icing sugar
• 200 g dark chocolate, melted

Recipe

• 1 heat the oven to 350 degrees.
• 2 line and butter two 8-inch round cake tins.
• 3 put all the cake ingredients into the food processor and whizz until smooth. if the mix is a little stiff, ass 1-2 tablespoons water and whiz again.
• 4 divide between tins, level and bake for 30 minutes or until springy.
• 5 leave for 5 minutes then cook on a rack.
• 6 clean the food processor.
• 7 whizz the butter and icing sugar.
• 8 add the chocolate and whizz again.
• 9 icing the top of one of the cakes then put the other cake on top and ice that one too.

Cullen Skink (scottish Smoked Haddock Chowder)

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

Ingredients

• Servings: 4
• 10 fluid ounces milk
• 1 small handful flat leaf parsley, about 1/2 cup
• 1 bay leaf
• 1 lb undyed smoked haddock
• 1/4 cup butter
• 1 medium onion, finely chopped
• 1 cup mashed potatoes, leftover or cooked fresh
• salt and pepper

Recipe

• 1 pour the milk into a large saucepan. remove the leaves from the parsley and add the stalks to the milk. finely chop the leaves and keep to one side. add the bay leaf and the haddock to the milk.
• 2 bring the milk to a gentle boil and cook for 3 minutes. remove the pan from the heat and leave for 5 minutes for the herbs to infuse their flavour into the milk.
• 3 remove the haddock from the milk with a slotted spoon and put to one side. strain the liquid through a fine sieve and reserve the herb-infused milk.
• 4 heat the butter in another saucepan, add the onions and cook gently until translucent about 5 mins, taking care not to burn them.
• 5 add the milk to the onions, then add the potato and stir until totally incorporated into the milk and should be a thick, creamy consistency.
• 6 flake the smoked haddock into meaty chunks taking care to remove any bones you may find. add to the soup.
• 7 add the chopped parsley leaves to the soup and bring to a gentle simmer and cook for a further 4 - 5 minutes. do not over stir. if over stirred then you will break up the fish too much.
• 8 taste the soup and add salt and pepper as needed, be careful with the salt, the fish will impart quite a salty flavour all on its own.
• 9 serve hot with crusty bread.