10minute Picante

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 (16 ounce) cans tomatoes
• 5 jalapeno peppers
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon fresh garlic
• 1/4 onion
• 2 tablespoons apple cider vinegar
• 3 green onions

Recipe

• 1 chop onions,peppers, and garlic.
• 2 add all ingredients to blender.
• 3 blend to desired consistency.

Badger's Sofrito Concoction,soup And Sauce Base.

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

Ingredients

• 1/2 cup bacon (finely chopped)
• 1 1/2 cups onions (diced)
• 1 cup celery (diced)
• 1/4 cup fresh cilantro
• 2 tablespoons olive oil
• 5 garlic cloves
• 1 anaheim chili
• 1 tablespoon italian seasoning
• 1 cup mushroom (finely chopped)
• 1/4 cup dry wine

Recipe

• 1 start by roasting the garlic,and anaheim pepper(together) drizzled with olive oil,and covered, for 30 to 40 minutes.
• 2 in a cast enamel,or ss pot,cook bacon until crisp little bits.(keeping bacon fat).
• 3 add onions,and saute until golden brown.
• 4 next add celery,and cilantro,italian seasoning.cook for 5 minute.
• 5 add wine,and reduce.
• 6 next,stir in fine chop anaheim pepper(can leave seeds),and mash roasted garlic.
• 7 now add mushrooms,and cook till mushrooms sweat off,mix well.
• 8 finish with olive oil.
• 9 if using for meat sauces,add meat after wine reduction.

Badami Murgh Kofta

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

Ingredients

• Servings: 4
• 400 g ground chicken
• 1/2 cup almonds (blanched & peeled)
• 1 teaspoon red chili powder
• 1/2 teaspoon roasted cumin powder
• 1/4 teaspoon garam masala powder
• salt
• 4 cups chicken stock
• 2 green cardamoms
• 1 tablespoon oil
• 1/2 cup boiled onion paste
• 2 tablespoons ginger-garlic paste
• 5 g green chilies (chopped)
• 2 tablespoons tomato puree
• 1 tablespoon fresh cream

Recipe

• 1 grind almonds to a paste, keeping a few aside for garnishing.
• 2 combine chicken mince, red chilli powder, cumin powder, garam masala powder and salt. mix thoroughly. using a tablespoon, divide into equal portions. roll each portion into a ball.
• 3 add chicken balls to boiling stock, lower heat and continue to cook until chicken balls are cooked and stock has almost evaporated. keep aside.
• 4 transfer roasted gram flour to a bowl and add crushed almonds and mix.
• 5 heat oil, add boiled onion paste and cook till oil begins to separate. add ginger-garlic paste, green chillies and cook for a minute. add tomato puree and bring to a boil.
• 6 lower the heat. add fresh cream, stirring continuously.
• 7 add koftas and bring to a boil. adjust salt.
• 8 serve hot garnished with whole blanched almonds.

Artichoke Dip

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

Ingredients

• Servings: 6
• 1 (14 ounce) can artichokes, drained and chopped
• 1 cup mozzarella cheese, grated
• 1/4 cup parmesan cheese
• 1 cup mayonnaise
• 2 -4 cloves garlic, crushed
• 1 dash lemon juice
• 1 -2 tablespoon jalapeno pepper, chopped

Recipe

• 1 puree in blender, put in a bowl and cook on high for 2 minutes (or 20 minutes in oven at 350f) serve hot with crackers or cut up french bread.

Bacony Blue Cheese Chicken Pasta

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

Ingredients

• Servings: 4
• 1 lb pasta rigatoni pasta or 1 lb penne
• 3 tablespoons butter
• splash wine, if desired
• 3 cups yellow onions, sliced very thin
• 4 chicken breast halves (approx 4 ounces each)
• salt and pepper
• 1 -2 tablespoon olive oil
• 4 -6 ounces crumbled blue cheese
• 1 tablespoon fresh rosemary, finely chopped
• 4 pieces bacon, cooked and chopped
• 1 cup shredded parmesan cheese
• garlic salt
• pepper

Recipe

• 1 begin by cooking the pasta per package instructions.
• 2 in a large sauce pan over medium heat add 3 tablespoons butter and, if desired, a splash of wine.
• 3 add to the sizziling butter the sliced onions, stirring every 5 minutes for a total of 25 minutes, or until they turn a caramel color.
• 4 season breasts with salt and pepper. broil chicken breasts halves about 12 minutes, flipping halfway through until cooked; careful not to overcook. breasts may, also, be grilled or pan fried.
• 5 when the pasta is cooked, drain and place in a large bowl while hot. stir in the olive oil. over the pasta, evenly sprinkling the blue cheese letting the cheese melt.
• 6 slice the chicken into strips. place over pasta and cheese. sprinkle over 1 tablespoon fresh chopped rosemary and the cooked, chopped bacon.
• 7 add the caramelized onions to the pasta and chicken, gently toss and season with a few shakes of garlic salt and pepper. top each serving with parmesan.

Amy's Amazing Eggs

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

Ingredients

• Servings: 12
• 1 tablespoon butter, to grease pan
• 3 cups shredded cheddar cheese
• 1 (28 ounce) can diced tomatoes, drained
• 1 lb breakfast sausage, chopped into little pieces
• 1 tablespoon onion flakes
• 2 teaspoons garlic powder
• 1 tablespoon dried basil
• 1 teaspoon oregano
• 1 loaf french bread, ripped into pieces, yielding about 3 cups
• 6 eggs
• 1 1/2 cups cream
• salt and pepper
• 1/4 cup parmesan cheese

Recipe

• 1 preheat oven to 350 degrees. grease 9.5 x 11 in baking dish.
• 2 mix together cheddar, tomatoes, sausage, onion flakes, basil, garlic powder and oregano, and dump into baking dish. add french bread pieces.
• 3 beat eggs and mix in cream and salt and pepper. pour egg mixture over ingredients in baking dish. top with parmesan cheese.
• 4 bake uncovered for 45 minutes at 350 degrees.

Artichoke Dip

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

Ingredients

• 3 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pinch ground nutmeg
• 3 -5 drops hot pepper sauce
• 2 garlic cloves
• 2 (14 ounce) cans artichoke hearts, well drained
• 1 (10 ounce) package frozen spinach, thawed and well drained
• 2 cups shredded cheddar cheese (or cheese of your choice)

Recipe

• 1 melt butter in medium-sized saucepan.
• 2 whisk in flour; cook over medium heat about 1 minute.
• 3 slowly whisk in milk.
• 4 add salt, pepper, nutmeg and hot pepper sauce.
• 5 cook whisking, 1 to 2 minutes or until mixture is very thick.
• 6 let cool; stir occasionally.
• 7 heat oven to 350°f.
• 8 process garlic, artichoke hearts and spinach in food processor until very smooth.
• 9 stir into cooled sauce.
• 10 reserve 3 tablespoons cheese.
• 11 stir remaining cheese into mixture.
• 12 spoon into 1 1/2-quart baking dish.
• 13 sprinkle with remaining cheese.
• 14 bake in 350°f oven for 25 minutes or until heated.

Amy's Chicken And Black Bean Enchilada Casserole

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 6
• 1/2 cup onion, chopped
• 2 garlic cloves, finely chopped
• 2 cups boneless skinless chicken breasts, cut into 1 pieces
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup fresh cilantro, chopped
• 15 ounces black beans, rinsed and drained
• 2 cups brown rice, cooked
• 2 (10 ounce) cans red enchilada sauce, medium heat
• 8 ounces low-fat cream cheese, softened
• 4 ounces low-fat sour cream
• 4 1/2 ounces diced green chili peppers, drained
• 16 (6 inch) corn tortillas
• 2 cups shredded low-fat monterey jack cheese

Recipe

• 1 heat a large skillet over medium-high heat. sauté onion and chicken for 5 minutes. add the garlic, cumin, coriander, salt and pepper. continue to sauté until chicken is thoroughly cooked through, about 10 more minutes. transfer to a large bowl. add the cilantro, then gently fold in the rice and black beans.
• 2 in a sauce pan over low-medium heat, stir together 1-10 oz. can of enchilada sauce, the cream cheese, sour cream and chili peppers. remove from heat when fully incorporated. add sauce to chicken mixture.
• 3 spray the bottom of a 10x13 baking dish. place 6 tortillas on the bottom of the pan, overlapping them to make a solid row of tortillas.
• 4 spoon half of the chicken mixture over the tortillas and sprinkle on ¾ cup cheese. layer again with 6 tortillas, the rest of the chicken mixture, followed by ¾ cup cheese. cover casserole with 4 tortillas, the second 10 oz. can of enchilada sauce and then sprinkle the remaining ½ cup cheese over the top.
• 5 cover with aluminum foil (i spray the inside cover so the cheese doesn’t stick) and bake for 45 minutes in a preheated 375 degree f oven. remove the foil and bake an additional 15 minutes, or until nicely browned on top.
• 6 let rest for 10 minutes before serving. enjoy!

Artichoke Dip

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

Ingredients

• Servings: 4
• 2 (12 ounce) cans artichoke hearts, not marinated
• 2 1/2 cups mayonnaise (not miracle whip)
• 1 1/3 cups parmesan cheese
• 1 tablespoon garlic powder
• 1 teaspoon black pepper

Recipe

• 1 drain and rinse artichoke hearts. cut in to small pieces, discarding dark, hard pieces. set aside.
• 2 mix next 4 ingredients in separate bowl. add artichoke hearts and mix until well blended.
• 3 pour into round or small casserole dish and bake @ 350 for 35-40 minutes.
• 4 let cool for 5 minutes before serving.
• 5 **if you don't like using mayo, you can substitute softened cream cheese (about 2- 8 oz. packages) for the mayo, but you then have to add 3 tablespoons of margarine or butter.

Artichoke Dip

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

Ingredients

• Servings: 8
• 1 (14 ounce) can artichoke hearts
• 1 (3 ounce) can green chilies
• 1/4 cup jalapeno
• 1 small red bell pepper
• 1 cup mayonnaise
• 1 cup mozzarella cheese
• 1 cup parmesan cheese
• 1 garlic clove, minced

Recipe

• 1 chop artichoke hearts, jalapenos and red pepper.
• 2 mix all ingredients in a oven safe dish.
• 3 bake for 1/2 hour at 350 degrees f with lid on.
• 4 serve with crackers or nacho chips.

Artichoke Dip

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

Ingredients

• 14 ounces canned artichoke hearts
• 4 ounces canned green chilies
• 1 cup mayonnaise
• 1 cup parmesan cheese
• 1 clove fresh garlic or 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, to taste

Recipe

• 1 drain and finely chop the artichokes and green chilies.
• 2 add the remaining ingredients and mix thoroughly.
• 3 put dip in a greased 9" baking dish and bake, uncovered, at 350 degrees for 20-25 minutes, or until the top is browned.
• 4 garnish with black olives and/or chopped tomato.
• 5 serve with your favorite chips or raw vegetables.

Amy's Black Bean Dip

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

Ingredients

• Servings: 4
• 28 ounces goya black beans, undrained (large can)
• 3 garlic cloves, finely minced (teny tiny pieces)
• 1/2 onion, diced
• canola oil, for sauteing

Recipe

• 1 saute garlic and onion in 1/2-1 -inch canola oil. do not brown, but let cook until soft 3-4 minutes.
• 2 add undrained beans and cook on low while mashing.
• 3 note: these beans do get thick-you can add a little water if you want a thinner dip.

Artichoke Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 (6 ounce) jars marinated artichoke hearts, drained, diced
• 3/4 cup light sour cream
• 1/4 cup reduced-fat mayonnaise
• 1/2 cup green onion, chopped
• 1 garlic clove, minced
• 1/4 cup parmesan cheese, grated
• 1 teaspoon parsley, finely chopped
• 1 teaspoon salt (or to taste)

Recipe

• 1 mix all ingredients and refrigerate for some hours to blend flavors, or make it the day ahead. serve with chips or crackers. triscuits are good with this dip.

Amogio Sauce And Marinade

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• 1 cup extra virgin olive oil
• 1/2 cup butter
• 1/2 cup lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped shallots or 1 tablespoon dried onion flakes
• 1 tablespoon dried parsley
• 1 tablespoon dry basil
• 1/2 teaspoon crushed red pepper flakes

Recipe

• mix all ingredients in medium sauce pan over medium-high heat.
• bring to a boil and simmer on low for 3-5 minutes.
• serve immediately over pasta or meat as a sauce, or let stand for 30 minutes to cool before using as a marinade.

Badam Pasanda

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

Ingredients

• Servings: 4
• 2 lbs lamb
• 1 inch cube fresh ginger, chopped
• 6 garlic cloves, chopped
• 2 fresh green chilies, chopped
• 5 tablespoons plain yogurt
• 2 ounces butter
• 2 large onions, sliced
• 1/2 teaspoon turmeric
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon chili powder
• 8 fluid ounces water
• 1 teaspoon salt
• 1/4 pint fresh single cream
• 4 tablespoons ground almonds
• 1 teaspoon garam masala
• 1/2 teaspoon paprika

Recipe

• 1 cut the meat into thin strips about 1 1/2 inches long.
• 2 in a blender, process the ginger, garlic, green chillies and the yogurt till smooth.
• 3 heat the butter in a pan and fry the onions till just brown. add the turmeric, cumin, coriander, nutmeg and chili powder, lower the heat and fry for 2 minutes.
• 4 add the meat and fry till it changes colour 3 minutes.
• 5 slowly add the yogurt mixture stirring all the time. cook for 5 minutes when the fat comes to the surface add the water and bring to the boil, reduce the heat and simmer covered for 60 minutes.
• 6 add the salt, cream and the ground almonds cook for 4 minutes, stir in the garam masala.
• 7 serve with the paprika sprinkled over the dish.

Artichoke Dip

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

Ingredients

• Servings: 8
• 1 (14 ounce) can artichoke hearts, drained
• 1 cup freshly grated parmesan cheese
• 1 cup light mayonnaise (but regular is good too)
• 2 teaspoons garlic, pressed or minced (or to taste)

Recipe

• 1 preheat oven to 350f.
• 2 using a food processor, pulse all ingredients together until smooth.
• 3 turn into an approximately 4c oven-safe dish.
• 4 bake 15-20 minutes or until it bubbles (it does not need to brown).
• 5 serve warm or chilled with crostini, crackers or crudite.

Artichoke Hearts In Mustard Sauce

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

Ingredients

• Servings: 4
• 1 (18 ounce) artichoke hearts, drained
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons dijon mustard
• 1 tablespoon worcestershire sauce, wine variety
• 1 garlic clove, minced
• 1/4 cup fine breadcrumbs, dried
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 place artichoke hearts in a 1 quart casserole dish.
• 2 combine mayonnaise, garlic, sour cream, mustard and worcestershire sauce in a small bowl and stir well.
• 3 spread mayonnaise mixture over the artichokes evenly.
• 4 sprinkle breadcrumbs on top.
• 5 bake at 350 degrees f. for 25 minutes or until thoroughly heated.
• 6 remove from oven and sprinkle with parsley.
• 7 *can be cooked in a microwave with only the mayonnaise mixture on the artichokes first, for 5 minutes on high. then sprinkle with breadcrumbs and cook on high for 4-5 minutes or until heated. sprinkle with parsley and serve warm.

Artichoke Heart Chicken

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

Ingredients

• Servings: 3
• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 1/8 cup olive oil (see note below)
• 2 cups cherry tomatoes
• 3 tablespoons oregano
• 2 cups rice
• 2 -4 cups artichoke hearts (the marinated ones found in jars are the ones we use! adding some of the juice helps to add flavour )
• 1 (125 ml) jar capers
• 4 tablespoons balsamic vinegar
• 2 teaspoons margarine, 1/2 teaspoon margerine per chicken
• salt and pepper

Recipe

• 1 *the jars of artichokes we buy are quite oily so i omit all the oil and just add some of the liquid from the artichokes.
• 2 **1 tablespoon of balsamic vinegar per chicken. if you are making this vegetarian, just estimate how many chickens you would have put in the dish. i love the stuff so i heap it inches same goes if you omit a piece of chicken.
• 3 preheat the oven to 425°f.
• 4 in a flat pan (i use a roasting pan) pour in olive oil to coat.
• 5 layer the following: chicken, cherry/grape tomatoes, artichokes, and capers.
• 6 add margerine and balsamic vinegar on pieces of chicken (or right onto the other ingredients, whichever you prefer).
• 7 sprinkle salt, pepper and oregano over entire dish.
• 8 gently mix the ingredients until everything is combined (leaving the chickens in place).
• 9 put in the oven with no lid and cook for 45 minutes to 1 hour (making sure the chicken is cooked through).
• 10 in remaining 20 minutes begin to cook rice.
• 11 serve over rice (or pasta, i find it great too!) and enjoy.

Artichoke Dip

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

Ingredients

• Servings: 8
• 1 teaspoon butter
• 2 cups grated mozzarella cheese
• 1 cup grated parmesan cheese
• 1 cup mayonnaise
• 4 cloves garlic, peeled and minced
• 2 (14 ounce) cans water-packed artichoke hearts, drained and chopped

Recipe

• 1 grease a medium glass or ceramic baking dish with butter and set aside.
• 2 mix mozzarella, parmesan cheese, mayonnaise, and garlic together in a medium bowl, then stir in artichokes.
• 3 transfer to prepared dish, cover with plastic wrap, and refrigerate until thoroughly chilled.
• 4 8 hours or more.
• 5 preheat oven to 325 degrees.
• 6 uncover dip and bake until edges begin to brown, about 30 minutes.
• 7 stir, then continue baking for 30-45 minutes more.
• 8 set aside to let cool for a bit.
• 9 serve warm.

Badda Bing Pizza With Pesto-esque Sauce

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

Ingredients

• 1 pizza crust, see easy peezy pizza dough (bread machine pizza dough) (i used ratio of 2 cups flour/1 cup whole wheat flour. also add 1/2 teaspoon fennel.)
• 1 medium onion, sliced into crescents
• 2 cups sliced mushrooms, any variety
• 1/2 tablespoon elephant garlic, minced (roasted is even better)
• 2 cups fresh baby spinach leaves, coarsely chopped
• 3/4-1 cup imported cheese, grated (i always use a combination of whatever cheese i have on hand ( romano, myzithra, feta, parmesan, etc)
• 2 firm tomatoes, sliced lengthwise
• 3/4 cup sliced black olives
• 1/4 cup pine nuts
• 1 tablespoon fresh oregano or 1/2 teaspoon dried greek oregano
• freshly grated black pepper
• 2 cups fresh basil leaves
• 2 -3 tablespoons olive oil
• 3 tablespoons pine nuts, coarsely chopped (can sub hazelnuts, walnuts or almonds)

Recipe

• 1 prepare the pizza dough as indicated in recipe (link) above, up until the point before baking the dough.
• 2 preheat oven to 425 degrees.
• 3 first, saute the onion, mushrooms and garlic for about 2 minutes or just until softened. add the spinach and "cook down" for about 2 minutes, but no longer, stirring often. you don't want the spinach slimery or soggy. set aside to cool slightly.
• 4 make the pesto sauce by whirling the ingredients in a blender about 30 seconds. set aside.
• 5 note: for the pizza dough i place the dough in a 18 x 13 x 1 inch aluminum cookie sheet. prick the dough in random places all over with fork tines. (this allows the olive-y oil-y goodness to seep into the dough.).
• 6 begin by spreading the pesto sauce onto the dough, making sure the edges of the dough are covered witht the pesto to avoid drying out. spread on the sauteed mushroom/spinach mixture and finally add 2/3 of the grated cheese.
• 7 arrange the tomatoes on top, then the olives, pine nuts, oregano, black pepper, and remaining cheese. drizzle with a tablespoon of olive oil.
• 8 bake in preheated over at 425 degrees for about 18 minutes, turning 1/2 turn after 9 minutes for even cooking. remove from oven and let sit for 5 minutes.
• 9 cut up into squares and serve.
• 10 cooking time does not include preparing the pizza dough.

Artichoke Dip Chicken Rolls

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

Ingredients

• Servings: 8
• 8 -10 boneless skinless chicken breasts, pounded flat
• 1 cup mayonnaise
• 1 cup sour cream
• 8 ounces cream cheese
• 1 cup parmesan cheese (shredded)
• 8 ounces artichoke hearts, drained and chopped
• 2 -3 garlic cloves, minced

Recipe

• 1 place a chicken breast in a gallon size ziploc bag, and pound the thickest parts flat with a mallet, so its all the same thickness.
• 2 repeat for each chicken breast.
• 3 combine remaining ingredients in a bowl, mix to combine.
• 4 place a large spoonful of mixture in the center of each chicken breast.
• 5 roll the chicken breast up (and secure with a toothpick if needed.) and place in a baking dish.
• 6 bake 1 hour uncovered at 350 until chicken in done and filling is bubbly.

Artichoke Dip Bread (slice And Serve!)

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

Ingredients

• Servings: 20
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 2 green onions, sliced
• 2 garlic cloves, chopped
• 4 ounces cream cheese, room temperature
• 1/4 cup mayonnaise
• 1/2 cup sour cream
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup parmigiano-reggiano cheese, grated (parmesan)
• 1 loaf italian bread, sliced in half lengthwise

Recipe

• 1 mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.
• 2 hollow 1/2 an inch out of the center of both halves of the bread.
• 3 spread the mixture into the hole in the bread slices and top with the reserved cheese.
• 4 bake in a preheated 350f oven covered in foil for 20 minutes.
• 5 remove the foil and continue to bake until the cheese is melted and golden brown.

Artichoke Heart-spinach-mushroom Saute

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

Ingredients

• 1 tablespoon garlic, minced
• 1 shallot, coarsely chopped
• 1 tablespoon olive oil
• 4 ounces baby bella mushrooms, sliced
• 12 ounces marinated artichoke hearts
• 3 ounces baby spinach leaves
• 1 teaspoon black pepper
• 1 teaspoon italian seasoning

Recipe

• 1 saute garlic, shallot and mushrooms in oil until mushrooms are browned. add artichoke hearts, pepper and seasoning; saute for 3-5 minutes. add spinach; saute and stir until wilted. serve hot.

Badazz Barbecue Sauce

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

Ingredients

• 1 very large onion, finely chopped
• 3 cloves garlic, finely chopped
• 1/2 cup butter
• 3 tablespoons apple cider vinegar
• 1 cup bottled water
• 1 1/3 cups bottled chili sauce
• 2 tablespoons brown sugar
• 1 teaspoon cayenne pepper
• 3 tablespoons reduced-sodium worcestershire sauce
• 1/2 tablespoon mustard
• 1/2 lemon, juice of
• 1 can beer (chef's choice)
• black pepper, to taste

Recipe

• 1 in a saucepan, sauté the onion and garlic in the butter.
• 2 when the onions are transparent, add everything else.
• 3 bring to a boil and then simmer for about 15 minutes or until you can't stand the amazing aroma!
• 4 store refrigerated.

Artichoke Heart Frittata

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 cup frozen artichoke heart, thawed, drained, and quartered
• 1 cup zucchini, chopped
• 2/3 cup onion, chopped
• 2/3 cup green pepper, chopped
• 1 teaspoon garlic, minced
• 2 tablespoons vegetable oil
• 5 large eggs, lightly beaten
• 1/3 cup milk
• 1/2 teaspoon salt
• 1 dash black pepper
• 1 1/2 cups soft bread cubes (i prefer sour dough)
• 1 (8 ounce) package cream cheese, cubed
• 1 cup cheddar cheese, shredded (4 oz)

Recipe

• 1 cook the first 5 ingredients in hot oil in a large skillet over medium-high heat, stirring constantly, until the vegetables are crisp-tender.
• 2 combine the eggs, milk, salt, and pepper in a large bowl; stir well.
• 3 gently stir artichoke mixture, bread cubes, cream cheese cubes, and cheddar cheese into the egg mixture.
• 4 pour the egg mixture into a greased 9 inch pie plate. bake at 350 degrees for 40 to 45 minutes, or until golden. let stand 5 minutes before serving.

Bacon–wrapped Hoisin Salmon

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

Ingredients

• 4 (6 ounce) boneless skinless salmon fillets
• 8 slices bacon
• salt and pepper
• 1/3 cup hoisin sauce
• 1/3 cup maple syrup
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon ketchup
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced

Recipe

• 1 preheat oven to 425°f spray a broiler pan with cooking spray.
• 2 wash salmon under cold water and pat dry with paper towel. wrap each filet with 2 strips of bacon and secure with toothpicks. sprinkle with salt and pepper.
• 3 combine hoisin sauce, maple syrup, soy sauce, rice vinegar, ketchup, garlic, and ginger together in a small saucepan. turn heat to medium to warm, stirring occasionally.
• 4 place salmon on broiler pan and cover with half the prepared sauce (it doesn't have to be warm yet). place in preheated oven and set timer for 10 minutes.
• 5 place salmon on rice or noodles (or rice noodles!) and pour remaining sauce over top.

12 Minute Red Curry With Toast Soldiers

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 600 g chicken breasts
• 1 minced garlic clove
• 1 1/2 tablespoons red curry paste
• 2 cups coconut milk
• 1 tablespoon brown sugar
• 1 bunch coriander
• salt and pepper
• 4 slices texas toast thick bread

Recipe

• 1 so its really easy to make this, seriously. saute the garlic lightly in a good shwack of oil but don't allow it to brown too heavily so watch the heat. throw in the chicken which should be cut into longer chunks or strips.
• 2 cook the chicken throuroughly, make sure its cooked properly cos this dish will be on your plate shortly.
• 3 add the curry paste and let it sizzle for a minute to allow the flavours to unlock, it responds really well to heat and you will be able to smell it doing just this.
• 4 stir through the coconut milk and add the sugar to taste, a good red curry needs sweetness to balance the heat.
• 5 also season with salt and a good grind of pepper.
• 6 while this is simmering throw the slices of bread under the grill and brown them up. once done, slice longways into soldiers.
• 7 use a nice deep bowl for this one, the soldiers are for mopping up the sauce (in this case the bread is your rice). arrange the toast longways into the bowl and garnish the centre with a good sprig of coriander.
• 8 voila' you have 12 minute curry with toast soldiers ready to be consumed greedily on the sofa, or with friends as a rich and hearty appetiser.

Artichoke Dip

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

Ingredients

• 2 (8 ounce) cans artichokes
• 2 cups part-skim mozzarella cheese
• 3/4 cup parmesan cheese
• 2 cups fat-free mayonnaise
• 3 -4 cloves garlic

Recipe

• 1 mix together.
• 2 bake for 20 minute at 350.

Artichoke Heart Soup

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 tablespoon olive oil
• 1 cup thinly sliced onion
• 4 garlic cloves, minced
• 2 celery ribs, with leaves
• 14 ounces artichokes, drained
• 1 cup chopped tomato
• 2 cups peas, fresh, frozen, canned
• 8 cups garlic stock or 8 cups vegetable stock
• 1 tablespoon lemon juice
• 1 -2 tablespoon chopped fresh basil (1/2 teasp. dried)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• grated parmesan cheese (optional) or romano cheese (optional)
• chopped fresh parsley (optional)

Recipe

• 1 warm the oil in a large nonreactive soup pot and saute' onions and garlic on medium heat for about 5 minutes, until lightly browned, stirring occasionally.
• 2 meanwhile, thinly slice the celery to make about 1 cup and cut the artichoke hearts into eighths. when the onions are golden brown, add the artichoke hearts and celery and cook for 5 min., stirring.
• 3 stir in the tomatoes and peas and gently simmer for about 5 more minutes. add the stock, lemon juice, basil, salt, and pepper, increase the heat to medium-high, and cook for about 10 minutes.
• 4 top with cheese and parsley.

10-minute Tasty Chicken Teriyaki

Total Time: 10 mins Preparation Time: 2 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 1/2 lbs raw chicken breasts (whole or 'tenders')
• kc masterpiece honey teriyaki sauce
• mixed greens (the kind you can get pre-washed in a bag)
• 5 teaspoons cooking oil (vegetable or olive)
• 3 teaspoons sliced fresh ginger (easily the 'magic' ingredient!)
• 1 teaspoon minced garlic

Recipe

• 1 use hands to squeeze raw chicken pieces to get rid of most of the excess water.
• 2 cut raw chicken into bite-sized pieces and place on microwave-safe plate. coat chicken (don't drown it!) generously with teriyaki sauce.
• 3 cover and microwave for 2.5 minutes but try not to cook completely. set aside.
• 4 heat large saucepan on high.
• 5 add ginger to saucepan, heat it for 1 minute to dry it.
• 6 add cooking oil.
• 7 stir-fry until ginger starting to brown, then add garlic.
• 8 stir-fry until both ginger and garlic just starting to brown.
• 9 add teriyaki-coated chicken.
• 10 stir-fry for 5 minutes or until liquid is basically cooked off (the oil will stick around, obviously).
• 11 turn off heat, and immediately throw in mixed greens.
• 12 one last quick stir to reduce/cook the greens, and serve!

Artichoke Dip With Salsa Zing

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

Ingredients

• Servings: 4
• 1 (15 ounce) can small artichokes, drained and chopped
• 1 (8 ounce) package frozen spinach, drain well
• 1/2 cup salsa
• 1/2 cup mayonnaise
• 2/3 cup fresh parmesan cheese
• 4 ounces cream cheese
• 1 garlic clove, mashed
• seasoned bread crumbs, for top (optional)

Recipe

• 1 mix all ingredients together and bake at 350 for 20-25 minute.

Artichoke Feta Dip (hot)

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

Ingredients

• 1 (14 ounce) can artichoke hearts, drained, chopped
• 8 ounces feta cheese, crumbled
• 1/2 cup mayonnaise
• 1/2 cup nonfat yogurt (pour off extra liquid)
• 1/2 cup parmesan cheese, shredded
• 1 (2 ounce) jar diced pimentos, drained
• 1 (7 ounce) can diced green chilies
• 1 garlic clove, minced
• 1 pinch paprika

Recipe

• 1 preheat oven to 350°.
• 2 mix all ingredients together (except paprika).
• 3 place mixture in a pie pan or casserole.
• 4 sprinkle top with paprika.
• 5 bake 20- 25 minutes or until slightly browned.
• 6 serve with pita chips, bread, tortilla chips or crackers.

Bacon, Lettuce And Tomato Bruschetta

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

Ingredients

• Servings: 4
• 8 -10 slices crisp bacon, cooked until crisp, crumbled (i used a whole package of bacon)
• 3 -4 roma tomatoes, seeded chopped fine
• 1 cup leafy greens, chopped fine (i use romaine with the veiny middle cut out)
• 2 tablespoons fresh basil leaves, minced
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup olive oil
• 1/2 loaf french bread, cut into 1/4 inch slices

Recipe

• 1 preheat oven to 400°f.
• 2 in a bowl mix together topping ingredients set aside.
• 3 brush oil on both sides of bread slices.
• 4 place on baking sheet turn once, for 5-7 minutes per side until crisp and golden brown (keep a close eye on bread it takes no time to burn!).
• 5 when bread is golden brown remove from oven and spoon about 1 tablespoon (or more) on each toast.
• 6 *for best flavor do not make topping ahead of time. this tastes much better if you mix the topping ingredients together just before you serve it.
• 7 *also i'm just guessing the amount of servings this makes. sorry about that--i got this recipe off the net somewhere and it didn't specify servings.

Arroz Con Frijoles A L'espanola

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

Ingredients

• Servings: 4
• 2 cups chicken broth
• 1 pinch saffron (optional)
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 small green bell pepper, chopped
• 1 jalapeno pepper, minced
• 1 garlic clove, minced
• 1 (4 ounce) can mushrooms, drained and rinsed
• 1/4 cup dry wine
• 1/3 cup tomato sauce or 6 ounces canned tomato sauce
• kosher salt & freshly ground black pepper
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 bay leaf
• 1 cup brown rice
• 1/4 cup frozen peas and carrot
• 1 small tomato, chopped
• 1 roasted red pepper, cut into thin strips (from a jar or roast your own)
• 20 green olives (stuffed with pimientos)
• 1 teaspoon capers
• fresh parsley, chopped for garnish

Recipe

• 1 in a saucepan, heat chicken broth and saffron to a boil; reduce heat to low to.
• 2 keep warm (this step optimizes the release of the lovely color of the saffron).
• 3 in a large saucepan or dutch oven, heat the olive oil over medium heat; add the onions, green pepper, jalapeno pepper, and garlic and cook until the onion begins to soften (okay if they brown a little on the edges), stirring.
• 4 occasionally, about 5 minutes.
• 5 add mushrooms and stir.
• 6 add wine and cook until almost evaporated, 1 to 2 minutes.
• 7 stir in chicken broth, with saffron, tomato sauce then season with salt and.
• 8 pepper (bearing in mind that olives and capers will be added later); cover,.
• 9 reduce heat, and let cook until rice is tender, about 20 minutes (there should.
• 10 still be a little liquid, if not you can add a little water or broth).
• 11 stir in peas and carrots and chopped tomato; cook 5 minutes, covered.
• 12 garnish with red pepper strips, olives, capers, and fresh parsley.

100% Parmesan Chicken

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

Ingredients

• Servings: 6
• 2 lbs skinless chicken breast halves
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 cup parmesan cheese, grated
• 1/4 cup breadcrumbs
• 1 teaspoon dried oregano
• 1 teaspoon parsley flakes
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

• 1 heat oven to 400°f spray 15x10x1 inch baking pan with no stick cooking spray.
• 2 dip chicken in margarine; coat with combined dry remaining ingredients. place in prepared pan.
• 3 bake 20 to 25 minutes or until tender.
• 4 makes 6 servings.
• 5 spicy: substitute 1/8 to 1/4 teaspoon ground red pepper for black pepper.

Arroz Con Camaron

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1/2 cup oil
• 1 garlic clove
• 1 cup rice, uncooked
• 2 tablespoons minced onions
• 1/2 cup tomato sauce
• 1 (4 ounce) can shrimp
• 2 1/2 cups boiling water
• salt and pepper

Recipe

• 1 heat oil in a heavy skillet. saute garlic for 2 minutes. remove and discard garlic.
• 2 fry rice in the same oil until rice is golden brown. drain excess oil and return rice to pan.
• 3 stir in all remaining ingredients. cover, reduce heat to low, and simmer about 30 minutes, or until all liquid is absorbed.

Amy's Grandma's Stuffed Cabbage Holoptchis (omac)

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 2 cabbage, cored
• 2 lbs ground beef
• 1 onion, chopped
• 1/4 cup rice, uncooked
• 2 eggs, lightly beaten
• kosher salt, to taste
• pepper, to taste
• garlic powder, to taste (optional)
• 2 onions, sliced
• 32 ounces tomato sauce
• 3/4 cup brown sugar or 3/4 cup splenda brown sugar blend, firmly packed
• 1/4 cup golden raisins or 1/4 cup brown raisins
• 1/2 cup lemon juice

Recipe

• 1 if you have the cabbage heads frozen, just put under running luke warm water and peel them off and dry them with paper towels.
• 2 mix the meat ingredients in a bowl with your hands until well blended.
• 3 place the leaves on a flat surface, i used a large cutting board and place a "meatball" amount in a leaf.
• 4 roll it until just covered and then fold in the sides and finish rolling and place in a large pot, seam side down.
• 5 continue until all is used up.
• 6 place the sliced onions on top of the cabbage rolls in the pot.
• 7 in a bowl (i rinsed the bowl that had the meat mixture and used that) mix all the sauce ingredients and pour over the onions.
• 8 bring the pot to a boil and then lower the heat, cover and simmer for an hour and a half.

Amy's Homemade Carnitas

Total Time: 9 hrs 20 mins Preparation Time: 20 mins Cook Time: 9 hrs

Ingredients

• Servings: 20
• 5 -7 lbs lamb roast (shoulder, butt)
• 3 (14 ounce) cans beef broth
• 4 cups water (i added less water but more broth)
• 1 tablespoon black peppercorns
• 1 tablespoon oregano
• 2 teaspoons cumin
• 1 teaspoon sea salt
• 2 -4 garlic cloves, minced
• 2 (4 ounce) cans diced green chilies (optional)
• 1 large sweet onion, diced (optional)

Recipe

• 1 place lamb roast in a large crockpot.
• 2 pour beef broth over roast to cover. if not covered, add enough water to just cover.
• 3 add peppercorns, oregano, cumin, garlic and salt to crockpot and optional ingredients if you choose (if you wish to kick it up a notch, add new mexico chili powder to taste.).
• 4 cook on low for 8 hours or until meat is falling off the bone.
• 5 remove meat from crockpot and place in large ceramic (oven-proof) pan.
• 6 shred meat with two forks into large chunks, removing bones and excess fat.
• 7 spoon liquid over meat and cook in casserole dish for another hour at about 400 degrees f, stirring about half way through.
• 8 if meat gets dry, add liquid to keep some liquid in pan at all times.
• 9 if you like, you can broil for last 10 minutes so meat gets crispy on top.
• 10 serve with rice and beans, if desired, as well as with fresh cilantro, avocado, tortillas, shredded lettuce or cabbage and fresh salsa.
• 11 start early in the day!

Amy's Easy Summer Salsa

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 3 lbs plum tomatoes, seeded
• 1 red onion
• 1/2 cup fresh cilantro
• 2 -3 garlic cloves
• 1 jalapeno pepper, seeded
• 1 lime, juice of
• salt and pepper

Recipe

• 1 1. chop onion and garlic in blender.
• 2 2. add the jalapeño.
• 3 3. put in the tomatoes, juice, salt and pepper if desired.
• 4 4. pulse to blend to desired consistency.
• 5 5. add the cilantro. refrigerate to blend flavors.

Amy's Holiday Sweet & Spicy Mixed Nuts

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 garlic clove, cracked
• 1 1/2 tablespoons seasoning salt
• 1 1/2 tablespoons light brown sugar
• 1 teaspoon chili powder
• 30 ounces mixed nuts

Recipe

• 1 melt butter with garlic clove. when melted remove garlic.
• 2 in a large skillet over medium low heat roast nuts for about 7-8 minutes. stir constantly to prevent burning.
• 3 add butter to nuts.
• 4 add all spices to nuts and stir.
• 5 enjoy!

Bacon, Bean & Cabbage Soup

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 250 g dried haricot beans
• 1 kg unsmoked bacon, fore hock weighing about 1kg
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 large carrot, chopped
• 150 g turnips or 150 g swede, peeled, quartered and chopped
• 350 g potatoes, peeled, halved and chopped
• 1/2 savoy cabbage or 250 g curly kale
• 3 garlic cloves, finely chopped
• 2 tablespoons finely chopped fresh parsley

Recipe

• 1 1. soak the haricot beans in cold water overnight.
• 2 2. the next day, put the bacon hock into a deep pan with 2 litres of water. bring to the boil over a medium heat, then cover and leave to simmer gently for 45 minutes to 1 hour, turning it over now and then as the liquid starts to reduce, until the meat is tender and falling away from the bone. leave the hock in the cooking liquor until cool enough to handle.
• 3 3. meanwhile, drain the beans and put into a second pan with 1 litre of cold water. bring to the boil, skimming off any scum as it rises to the surface, then lower the heat, cover and leave to simmer for 45 minutes to 1 hour, until tender. drain and set aside.
• 4 4. heat the oil in a large pan over a medium heat. add the onion and cook for 10 minutes. add the carrot and cook for 5 minutes until it’s soft. strain 1.75 litres of the bacon’s cooking liquor into the pan, add the turnip or swede and potatoes and simmer for 10 minutes.
• 5 5. meanwhile, discard the skin from the hock and tear the meat into small, bite-sized pieces.
• 6 6. quarter the cabbage, remove the core and thinly slice (or slice the curly kale). add the bacon pieces, cabbage and beans to the soup and simmer for 5-7 minutes until tender.
• 7 7. take the pan off the heat and stir in the garlic, parsley and plenty of black pepper. ladle into large warmed soup plates and serve with lots of fresh crusty bread.

10-15 Minute Homemade Spaghetti Sauce

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 1
• 2 large tomatoes (frozen and very big)
• 1 garlic clove
• 1/2 stalk celery
• 3 mushrooms
• 1/4 red pepper
• 1/4 onion
• 2 teaspoons dried parsley
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried basil
• 2 teaspoons sugar (optional)
• salt and pepper
• pepper

Recipe

• 1 note: it was easier to "render" the tomatoes when they were frozen. as they melt the water melts before the flesh so you are able to pour off the water.
• 2 thaw tomatoes in microwave at 5 minute intervals on high pouring off water as it melts until there is barely any water remaining. (bullet users: use vent lid to mic. and strain!).
• 3 chop garlic, celery, onion, mushrooms, and red pepper finely.
• 4 just cover with water and microwave on high till veggies are tender 5-8 minutes.
• 5 drain.
• 6 combine melted, strained tomatoes, cooked veggies, spices, sugar(to control tartness), and salt and pepper to taste.
• 7 blend to desired consistency and heat in microwave on high for 5 minutes. careful it will be hot! use oven mitts.
• 8 taste for spices and adjust accordingly.
• 9 serve over hot cooked noodles.

Bacon, Butter Beans,and Tomatoes

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

Ingredients

• Servings: 6
• 3 slices bacon, chopped
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 3 garlic cloves, minced
• 1 bay leaf
• 3 medium tomatoes, chopped
• 4 cups chicken broth
• 4 cups fresh butter beans or 4 cups frozen butter beans, thawed
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon hot sauce (i use tabasco)

Recipe

• 1 cook bacon in a dutch oven until crisp.
• 2 stir in onion and next 3 ingredients; saute until vegetables are tender.
• 3 stir in tomato, and cook 3 minutes.
• 4 stir in broth and butterbeans; bring to a boil.
• 5 cover and reduce heat, and simmer, stirring occasionally, 30 minutes.
• 6 simmer, uncovered 20 minutes stirring often.
• 7 stir in parsley and remaining ingredients.
• 8 cook stirring often, 5 minutes; discard bay leaf.

Arroz Calipso

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

Ingredients

• Servings: 6
• 1/4 cup olives or 1/4 cup corn oil
• 4 -5 garlic cloves, minced
• 1 small onion, finely chopped
• 1/3 cup finely chopped celery
• 2 tablespoons wild rice
• 2/3 cup coarsely chopped green bell pepper
• 2/3 cup coarsely chopped red bell pepper
• 2/3 cup cut fresh string beans or 2/3 cup frozen string, be
• 2/3 cup fresh corn or 2/3 cup frozen corn
• 3/4 cup tomato sauce
• 1 1/2 cups long-grain rice, well rinsed and drained
• 2 2/3 cups water
• 4 -5 sprigs fresh thyme, with leaves stripped from stems (or 1 tsp. dried)
• 2 teaspoons salt
• 1/2 teaspoon black pepper

Recipe

• 1 pour oil into large wide-bottomed stockpot or dutch oven and set over medium-high heat. add garlic, onion, celery, and wild rice, and sauté 2 to 3 minutes.
• 2 lower heat to medium and add green bell pepper, red bell pepper, string beans and corn. sauté and stir 1 minute.
• 3 next, stir in tomato sauce, rice, and water, followed by fresh thyme leaves or dried thyme, salt, and black pepper. semicover and cook over low-medium heat 20 to 25 minutes, then use large spoon to stir and push rice grains away from sides of pot.
• 4 cover and continue to cook over low heat another 10 to 15 minutes, until all liquid has been absorbed and rice grains are fluffy.

Arroz Con Pollo

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

Ingredients

• 1 chicken, cut in 8 pieces
• 3 garlic cloves, minced
• 1 sweet bell pepper, chopped
• 2 onions, peeled and chopped
• 1 tomato, diced
• 1 1/2 cups rice
• 3 cups water
• saffron (bijol can be used)

Recipe

• 1 fry chopped onions, sweet pepper, tomato and garlic in a little bit of olive oil.
• 2 add water, a pinch of saffron or a pinch of bijol, chicken, and washed rice.
• 3 cover and cook over a low flame until done, stirring once or twice during cooking.
• 4 this will take about 50 minutes- make sure chicken and rice are done.

Arroz Cabezon

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 3 lbs boneless skinless chicken thighs
• 3 lbs lean lamb, in large squares
• 1 1/2 achiote paste, bars
• 1/2 cup red wine vinegar
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 tablespoon oregano
• 1 tablespoon cumin
• 1 tablespoon black pepper
• 1/2 cup spanish onion
• 4 garlic cloves
• 4 bitter oranges
• salt

Recipe

• 1 in a blender, add the juice of the bitter oranges.
• 2 then add half to an entire large spanish onion.
• 3 also add two tablespoons of garlic or four cloves.
• 4 they will be blended, along with the other items.
• 5 now add the black pepper, cumin, dried oregano, chili powder and paprika.
• 6 season with a little bit of salt to taste.
• 7 pour half cup of red wine vinegar.
• 8 and finish by adding the achiote bars, you can find these at latin supermarkets or ask at a specialty store for condimented annatto.
• 9 blend of the ingredients, to create a deep red sauce.
• 10 put chicken and lamb in a large pot.
• 11 pour in the blended ingredients and make sure to mix them well.
• 12 cook,covered at a low to medium heat for two hours.
• 13 to plate, place a cup of cooked or yellow rice and then a cup of the cabezón sauce over the top.
• 14 you can also use the achiote sauce to marinate other meats -- like fish.

Bacon, Cauliflower & Bean Soup

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

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1/2 lb bacon, sliced into small pieces
• 2 cups onions, finely chopped
• 1 teaspoon thyme
• 2 tablespoons garlic, minced
• 1/2 cup wine (optional)
• 1/4 teaspoon pepper
• 8 cups cauliflower florets (about 1 cauliflower)
• 8 cups chicken stock
• 2 (19 ounce) cans kidney beans, drained well and rinsed

Recipe

• 1 in a large pot, heat oil over medium heat.
• 2 add bacon and saute until golden, about 15 minute.
• 3 remove bacon from pot and set aside to cool.
• 4 add onions, garlic and thyme.
• 5 cook over low heat until onions are translucent, about 10 minute
• 6 add wine and continue cooking for 3 minutes.
• 7 add pepper, cauliflower, stock and beans.
• 8 bring to a boil and then lower to simmer.
• 9 cover and cook for 20 minutes or until cauliflower is tender.
• 10 let cool slightly. when cool enough, puree with a hand blender until velvety smooth.
• 11 serve warm, sprinkled with reserved bacon.

Bacon, Macadamia And Currant Stuffing

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

Ingredients

• 60 g butter, chopped
• 60 ml olive oil
• 2 large brown onions, finely chopped
• 3 garlic cloves, crushed
• 250 g rindless bacon, chopped
• 3/4 cup currants
• 5 cups fresh breadcrumbs, made from day-old bread
• 3/4 cup macadamia nuts, roasted, chopped
• salt and pepper, to taste

Recipe

• 1 preheat oven to 200c (390f).
• 2 using a large frying pan, heat butter and oil over medium heat. add onions, garlic and bacon. cook, stirring occasionally, for 10 minutes or until onions are soft. add currants and cook another 3 minutes.
• 3 combine breadcrumbs and nuts in a large bowl and add bacon mixture. season with salt and pepper. mix until combined (use your hands rather than a spoon or other utensil).
• 4 press mixture into lightly greased 1/3-cup muffin holes. bake for 20-25 minutes - sutffin should be firm to touch in the centre and golden around the edges.
• 5 serve warm or at room temperature with turkey or lamb.

Bagel Chips

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

Ingredients

• 3 bagels (any type and flavor)
• 1/3 cup butter
• 1 tablespoon ground sesame seeds (if you like them)
• 1 tablespoon garlic powder

Recipe

• 1 preheat the oven to 350f
• 2 slice the bagels into 1/4 inch disks.
• 3 in a small saucepan melt the butter over low heat.
• 4 mix in the sesame seeds and garlic.
• 5 brush bagel slice with the butter mixture.
• 6 place slices on an ungreased cookie sheet.
• 7 bake for 8 minutes; turn the slices over and bake an additional 7 minutes until crunchy.
• 8 serve warm or cold.
• 9 ****day old bagels work a bit better, don't use fresh baked that day, the older the better.

Bacon, Cabbage, And Bean Soup

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• 1/2 green cabbage, shredded and chopped (about 4-5 cups)
• 1 large carrot, peeled and chopped
• 2 medium onions, chopped
• 3 ounces about three strips smoked bacon, diced
• 1 (540 ml) can beans
• 4 cups chicken broth
• 6 cups water
• 1 teaspoon salt (to taste, depending on how salty your bacon and broth are)
• 1 teaspoon fresh ground pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 tablespoon worcestershire sauce
• 1 teaspoon sugar (optional)
• 1 bay leaf
• 2 minced garlic cloves (optional)

Recipe

• 1 in a large pot over medium heat, saute your diced bacon for about five minutes until it starts to release its fat. if it's really fatty, drain some, so that you keep about a tbsp of bacon fat in the pot. add your carrots, onion, and garlic. cook for about 10 min, until vegetables are soft.
• 2 add your chicken broth, water, and all of your spices except for the salt (be cautious with the salt--this soup can easily get too salty). cover pot with lid. bring to a boil. add the beans and the cabbage, and let come to a gentle boil again. at this point, bring it to a gentle simmer on a lower heat and let it simmer away for about 30 minute stir every once in a while so nothing sticks to the bottom.
• 3 taste and adjust seasoning. if you'd like, add the tsp of salt here, if it needs it. if you find you want to bring out the sweetness of the cabbage just a touch because your bacon is too smokey, add the sugar. (i liked the small bit of sugar.).
• 4 simmer for another 10 to 15 minutes, adjusting seasonings as needed. discard your bay leaf and serve. garnish with a tbsp of freshly grated parmesan (it adds a really nice nutty depth to the soup.).
• 5 stored in an airtight container, soup will keep well in the fridge for about 3-4 days.

Bagel Bites

Total Time: 11 mins Preparation Time: 5 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 8 miniature bagels
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1 garlic clove, crushed

Recipe

• 1 heat oven to 220degc.
• 2 split bagels and arrange in a roasting tin cut side up.
• 3 drizzle with olive oil and sprinkle with salt and garlic.
• 4 bake for 5 minutes until golden.

Arroz Con Pollo

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

Ingredients

• Servings: 4
• 4 chicken pieces (increase for more people)
• 1/2 cup vinegar
• 3 garlic cloves, crushed
• 1 medium onion, chopped
• 1 green capsicum, chopped
• 1 teaspoon salt
• pepper
• 1 teaspoon oregano
• 2 tablespoons oil
• 2 large tomatoes, skinned and chopped
• 3 slices bacon, de-rined and chopped
• 1 teaspoon turmeric or 1 pinch saffron
• 1 1/4 cups long grain rice
• 1 1/2 cups water
• 1 cup wine
• chopped parsley or coriander

Recipe

• 1 place chicken pieces in shallow dish. prepare marinade by mixing vinegar, garlic, onion, capsicum, salt, pepper and oregano. pour over chicken and leave for four hours turning several times.
• 2 in large frypan, heat oil. remove chicken from marinade and add to pan, browning all over.
• 3 add bacon and saute till cooked.
• 4 add marinade and tomatoes, simmer 15 minutes.
• 5 add rice, water, wine and turmeric or saffron. stir gently to mix together.
• 6 continue cooking till liquid absorbed (about 20 mins).
• 7 add parsley or coriander.

Amy's Butter Chicken

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

Ingredients

• Servings: 4
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 teaspoon oregano
• 1 teaspoon parsley
• 1 teaspoon paprika
• 1 teaspoon seasoning salt
• 1 teaspoon pepper (mccormick worcestershire if you can find it)
• 2 lbs boneless skinless chicken breasts, cut into 2-inch wide strips
• 1/2 cup butter

Recipe

• 1 crush the ritz crackers into crumbs (i use a ninja for this step).
• 2 add all of the seasonings to the crushed ritz crackers in a shallow bowl and mix well.
• 3 remove about half of the crushed cracker/seasoning mixture and reserve for another use.
• 4 place each strip of chicken in the crushed cracker/seasoning mixture and coat well using a spoon.
• 5 place the coated chicken strips on a cookie sheet coated with foil sprayed with pam.
• 6 once all of the chicken strips are coated and placed on the cookie sheet, cut the stick of butter into small pieces and tuck butter between the chicken strips and around the outside edge of the pan.
• 7 bake the chicken at 350 for 20 minutes; flip it and bake for 20 minutes longer,.

Artichoke Gratin - Giada De Laurentiis

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

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 lb frozen artichoke heart, thawed
• 2 tablespoons fresh parsley leaves, chopped
• 3/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/8 teaspoon red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup marsala wine
• 2 tablespoons butter
• 1/3 cup plain breadcrumbs
• 1/3 cup parmesan cheese, grated

Recipe

• 1 preheat the oven to 450 degrees f.
• 2 warm the olive oil in a heavy bottom skillet over medium-high heat. add the garlic and cook for 1 minute. add the artichoke hearts, parsley, salt, pepper, and red pepper flakes and cook until the artichoke hearts are starting to brown at the edges, about 3 minutes. add the chicken broth and wine and simmer for 3 minutes. transfer the artichoke mixture to a 2-quart baking dish.
• 3 melt the butter in the same skillet used to cook the artichokes. in a small bowl mix the melted butter with the bread crumbs. stir in the parmesan and top the artichokes with the bread crumbs. bake until the top is golden, about 10 minutes.

Artichoke Dip

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

Ingredients

• 2 cans water packed artichoke hearts, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup mayonnaise
• 1 cup parmesan cheese (i use krafts cannister)
• garlic powder (i like plenty)
• parsley flakes
• cayenne pepper
• baguette or buttery cracker, as dippers

Recipe

• 1 preheat oven to 350 degrees.
• 2 coarsely chop artichokes, set aside.
• 3 take cream cheese, mayonnaise, parmesan.
• 4 beat until fluffy.
• 5 add seasonings and artichokes.
• 6 blend well by hand.
• 7 place dip into a casserole (i use a fluted quiche dish) and bake for 25-30 minutes, or until bubbly and lightly golden brown.
• 8 slice bagette, place out crackers, and watch them chow down.

Bacon, Lettuce And Tomato Soup

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

Ingredients

• Servings: 5
• 3 beef bouillon cubes
• 3 cups hot water
• 8 slices bacon, cut into 1 inch pieces
• 1/3 cup chopped onion
• 1/3 cup chopped celery
• 5 ripe tomatoes, peeled and coarsely chopped
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon dried thyme (whole)
• 1/4 teaspoon pepper
• 1 dash hot sauce
• 2 cups shredded lettuce
• seasoned croutons

Recipe

• 1 dissolve bouillon cubes in water; set aside.
• 2 cook bacon in a large dutch oven until crisp; remove bacon, reserving 2 tbs.
• 3 drippings in dutch oven.
• 4 drain bacon on paper towels.
• 5 add onion and celery to drippings, and saute until transparent, stirring frequently; drain.
• 6 add bouillon, tomatoes, and next 6 ingredients; bring to a boil.
• 7 reduce heat, and simmer, uncovered, 20-25 min.
• 8 add lettuce, and cook 2 min or until lettuce wilts.
• 9 top with bacon and croutons.
• 10 serve immediately.
• 11 yield: 5 cups.

Artichoke Garlic Bread

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

Ingredients

• Servings: 10
• 1 cup prepared mayonnaise
• 15 ounces artichoke hearts, smashed
• 3 garlic cloves, minced
• 1/2 cup asiago cheese
• 1/2 cup parmesan-romano cheese mix
• 1 french baguette, cut horizontally

Recipe

• 1 preheat oven to 400 degrees. place cut french bread on baking sheet and put in preheated oven for about 10 minutes to toast the bread. while the bread is toasting combine the remaining ingredients and mix well. when the bread is done remove from oven and carefully spread mixture on top of each piece evenly. return to oven and bake for 10-15 minutes or until bubbly.

Bada-bing Buffalo Wings

Total Time: 18 mins Preparation Time: 6 mins Cook Time: 12 mins

Ingredients

• 1/2 cup louisiana hot sauce (formerly known as my "secret hot sauce")
• 1/2 chopped garlic clove (or 2 tbsp spoon garlic powder)
• 1/2 cup butter (spread works also)
• 2 tablespoons brown sugar
• 1 teaspoon seasoning salt
• 2 teaspoons worcestershire sauce

Recipe

• 1 mix all ingredients in a small cooking pot. heat on low / low-medium and stir until brown sugar and butter melt together and all ingredients are blended smooth. continue to keep warm.
• 2 take 12 fresh chicken wing pieces (or frozen) and drop into fryer that has been preheated to 350 degrees. cook for 9-12 minutes until crispy and golden brown. (note: may cook faster with fresh chicken).
• 3 take large tupperware container with lid and place chicken wings into container. pour some sauce into bowl, cover and shake. repeat until sauce is gone. serve with celery and either blue-cheese or ranch. guaranteed to make your friends sweat as well as beg for more. great if served with beer. (i like heineken) supply the ladies with extra beer. trust me, its way more effective -- .

100% Whole Wheat Pizza Homemade

Total Time: 57 mins Preparation Time: 45 mins Cook Time: 12 mins

Ingredients

• 2 1/2 cups whole wheat flour (100% whole wheat)
• 2 cups mozzarella cheese
• 1 teaspoon yeast (1 packet)
• 1 teaspoon sugar
• 1 cup water (very warm)
• 1 teaspoon salt
• 1 teaspoon garlic powder (optional)
• 4 -5 tablespoons olive oil
• pizza toppings

Recipe

• 1 first and foremost, if you have a pizza stone, put it in your oven and preheat your oven to 475 degrees fahrenheit.
• 2 the homemade dough is the key - its pretty simple. all you need is to
• 3 1. put a yeast packet (1tsp) into a 1 cup measuring cup.
• 4 2. add 1 tsp of sugar and
• 5 3. 1/4 cup of very very warm water.
• 6 mix well and let this rise for 10 minutes or until the foam reaches the top of the cup.
• 7 while this is rising, put
• 8 1. 1-1/2 cups of flour into a mixer (like a kitchenaid) along with.
• 9 2. 1/2 tsp of salt and.
• 10 3. 1/2 tsp of garlic salt (optional) and then.
• 11 4. 3 tbsp of olive oil.
• 12 mix them in the blender until you see little tiny balls of dough, then wait for the yeast mixture to be done. when the yeast mixture reaches the top of the cup (from earlier) dump the entire contents into the mixer bowl and mix.
• 13 while this is mixing, fill the measuring cup up with 3/4 cup of very very warm water and dump into the mixing bowl.
• 14 let everything mix until the dough has a smooth textured look to it.
• 15 now, add flour until the dough pulls away in bulk from the edges of the bowl (this should be 3/4 - 1 cup of flour). remove dough from the beater blade and form into a ball on a floured surface. be sure that the dough is no longer sticky before you you form it.
• 16 if you own a pizza paddle (you can find them at kitchen stores for $10), then coat the paddle very thoroughly with corn meal. form the shape of your pizza or calzone shell on the counter prior to placing it on the paddle. if you do not own a pizza paddle, you can take the stone out of the oven and form the dough on the stone, but be careful it is very hot. the idea of the pizza paddle is to have enough corn meal on it that whether you are forming a pizza, you put all the goodies on it or in it, open the oven and swiftly slide it onto the stone.
• 17 cook the pizza for 12 minutes with all the toppings that you desire and viola- a delicious dinner for the family, and it is fun. from beginning to end, it takes me about 45-50 minutes. i do not let the dough rise after it is formed- it is not necessary.
• 18 if you do not own a pizza stone, buy one- they are worth every penny!

10-minute Bean Soup

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 6 cups chicken broth
• 1 (28 ounce) can diced tomatoes
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1/4 cup sour cream
• 1/4 cup fresh cilantro, minced

Recipe

• 1 heat oil in a large dutch oven over medium-high heat. add garlic and crushed red pepper; saute 30 seconds.
• 2 add broth and next 4 ingredients. cover and cook 10 minutes, stirring occasionally.
• 3 ladel soup into bowls. garnish with sour cream and cilantro, if desired.

Artichoke Frittata

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

Ingredients

• Servings: 2
• 3 ounces reduced-fat cream cheese, softened (neufchatel)
• 1 garlic clove, pressed
• 1/8 teaspoon fresh coarse ground black pepper
• 4 eggs
• 1 (6 ounce) jar marinated artichoke hearts, drained and finely chopped
• 2 tablespoons snipped fresh basil, divided
• 2 tablespoons grated fresh parmesan cheese
• roasted red pepper sauce (optional)

Recipe

• 1 preheat oven to 350˚f. place cream cheese, garlic and black pepper in small batter bowl; whisk until smooth. whisk in eggs one at a time. stir in artichokes and 1 tablespoon of the basil.
• 2 heat (8-inch) sauté pan over medium heat until hot. lightly spray with vegetable oil. add egg mixture; cook 2 minutes, stirring occasionally. place pan in oven; bake 12-14 minutes until egg mixture is set in center. remove from oven; sprinkle with cheese and remaining 1 tablespoon basil. using small nylon turner, cut frittata into wedges. serve with roasted red pepper sauce, if desired.
• 3 roasted red pepper sauce: heat 1 tablespoon olive oil in (1.5-qt) saucepan over medium heat until hot. add 2 tablespoons chopped onion; cook and stir until softened, about 3 minutes. add 1 large roasted red bell pepper, chopped, 1 1/2 tablespoons tomato paste, 1 1/2 teaspoons balsamic vinegar and 2 tablespoons water. transfer mixture to blender container or food processor. cover; blend until smooth. return sauce to saucepan; heat over low heat until hot.

Amy's Meatloaf

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

Ingredients

• Servings: 6
• 1 1/2 lbs ground chuck
• 1 cup milk
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon pepper
• 1 garlic clove, chopped
• 1 egg
• 1 small onion, chopped
• 3 slices bread, torn into small pieces
• 1/2 cup ketchup

Recipe

• 1 preheat oven to 350 degrees fahrenheit.
• 2 mix all ingredients except ketchup.
• 3 spread mixture into ungreased loaf pan.
• 4 spread ketchup on top.
• 5 bake uncovered for 1 hour to 1 hour 15 minutes.