“betterthanthebible” cooking bible...cut the cylinder into 6 rolls. line a baking sheet with...

Jessica's “BetterthantheBible” Cooking Bible

Homestyle and Gourmet Recipes for every occasion!

Dear Friends,

Enjoy! Happy Cooking and Merry Christmas.

Love always, Jess

Table of Contents

Appetizers ................................................................................................... 1

Main Meals ................................................................................................. 16

Soups, Salads & Sandwiches .................................................................... 59

Sauces, Dips & Dressings .......................................................................... 87

Spices .......................................................................................................... 112

Breakfasts ................................................................................................... 119

Drinks and Desserts .................................................................................. 134

Appetizers

Appetizers 1

Maddy's Fondue

Category: Cheese Servings: 4 Cooking Time: 20 minutes Preparation Time: 10 minutes Source: Maddy

Ingredients 1 bottle of beer 1 tsp tobasco 5 cloves garlic salt and pepper 2 cups grated OLD cheese 1 1∕2 TBSP corstarch 2 tsp worcester

Instructions

In pot, cook bottle of beer and garlic on medium heat .

Add cheese slowly and whisk.

Add worcester and tobasco, salt and pepper.

Mix corstarch with some beer and add slowly to thicken.

Simmer and add more cheese if needed.

Appetizers 2

Layered Taco Dip

Category: Cheese Servings: 10 Preparation Time: 20 minutes Source: Momma Jane

Ingredients3 ripe avacodos, mashed 2 tomatoes, chopped3 TBSP mayo 3 spring onions, chopped 3 TBSP sour cream 1∕2 cup black and green olives, chopped 1 pkg taco seasoning 3∕4 cup cheddar cheese

Instructions Layer in the following order:

Mashed avacado Mayo and sour cream mixture Taco seasoning Chopped tomato Onions Olives Cheese (can substitute monteray jack for cheddar)

Serve with tortilla chips.

Appetizers 3

Mom's Cheese Ball

Category: Cheese Servings: 10 Preparation Time: 10 minutes Source: Momma Jane

Ingredients 1 pkg cream cheese 3 cloves garlic 23 cups sharp cheddar 1 tsp worcester 2 tsp butter 1∕2 tsp tobasco

Instructions Squish cream cheese and butter together with a fork. Add other ingredients and cream together.

Form into ball (can use the help of plastic wrap)... also may want to refridgerate for a few minutes if mixture has become too soft.

Once formed, refrigerate and serve cold with crackers.

Appetizers 4

Pesto Stuffed Portabellos

Category: Vegetables Servings: 8 Cooking Time: 10 minutes Preparation Time: 10 minutes Source: The AllKnowing and Powerful Internet

Ingredients

6 slices fresh white bread 1/3 cup olive oil 1∕2 cup prepared pesto 2 lbs cherry tomatoes 8 portabello mushrooms salt and pepper

Instructions

Make bread crumbs by blending bread in food processor. Combine with pesto (page 88), salt and pepper.

Place 8 mushrooms top down, stalks removed on a roasting pan. Brush with olive oil and fill with pesto mixture.

Add 2 lbs cherry tomatoes to pan and sprinkle with extra virgin olive oil and salt & pepper.

Roast on 400 degrees for approximately 8 minutes or until tomatoes begin to burst.

Appetizers 5

Rumaki

Category: Appetizer Servings: 6 Cooking Time: 20 minutes Preparation Time: 1∕2 hour Source: Momma Jane

Ingredients 1 lb bacon 1∕4 cup soya sauce 1 jar green olives 2 TBSP ketchup 1 can mushrooms 1 TBSP vinegar 1 can water chestnuts 1∕4 tsp pepper 1∕4 cup oil 3 cloves garlic

Instructions Wrap olives, water chestuts, pineapple or mushrooms (canned) in 1/2 strips of bacon.

Mix together oil, soya sauce, ketchup, vinegar, pepper and garlic and pour over bacon wrapped items.

Marinate overnight.

Bake at 350 degrees until bacon is cooked.

Appetizers 6

Nuts and Bolts

Category: Snack Servings: 20 Cooking Time: 2 hours Preparation Time: 10 minutesSource: Momma Jane

Ingredients1∕2 pkg cheerios 1 cup margarine1∕2 pkg crispex 6 TBSP worcester sauce 1 pkg thin salted pretzels 6 cloves garlic 1∕2 lb salted peanuts

InstructionsMelt margarine in pan; add garlic and worcester sauce.

Add cereals and nuts and stir well.

Bake at 200 degrees for 2 hours, stirring every 1/2 hour.

Appetizers 7

Jess' Easy Bruschetta Bites

Category: Bread Servings: 20 pieces Cooking Time: 10 minutes Preparation Time: 20 minutes Source: A Jess Creation

Ingredients1 baguette, your choice of bread23 medium sized, ripe tomatoesthinly sliced cheese of your choice½ cup olive oil3 cloves garlic1 bunch fresh oregano or 2 tsp dried1 bunch fresh basil or 2 tsp dried1 bunch fresh parsley or 2 tsp driedsalt and pepper

InstructionsCut baguette into thin slices and arrange on cookie sheet.

Slice tomatoes, then cut each slice in half (so you have halfmoon shaped tomato slices). Lay one slice tomato on each piece of bread.

Mix oil, crushed garlic and spices in a dish. Spoon mixture over tomato and baguette.

Lay cheese slice over each bruschetta bite and broil for 23 minutes. Watch very carefully.

*Best cheeses to use: brie, goats cheese, feta

Appetizers 8

Allie's Tomato Cheese Bread

Category: Bread Servings: 12 Cooking Time: 10 minutes Preparation Time: 20 minutes Source: Allie

Ingredients1 loaf sourdough bread ¼ cup sundried tomatoes, drained and ¾ cup mayonnaise chopped 1 cup mozarella, shredded 1 ½ tsp oregano ½ cup parmesan ½ tsp pepper ½ cup olives, chopped 2 cloves garlic

InstructionsCut sourdough loaf into 12 wedges, not cutting all the way through.

Mix ingredients together, minus 1/2 cup mozzarella.

Spread mixture between the wedges.

Bake at 400 degrees on a cookie sheet for 10 minutes. Sprinkle Mozzarella on top and bake again until melted.

Appetizers 9

Samosas

Category: Indian Servings: 8 Cooking Time: 1∕2 hour Preparation Time: 2 hours Source: Daksha's Gourmet Spices

Ingredients Beef Filling Chicken Filling 3 lbs ground beef 2 cups diced chicken 1 medium onion, diced 1 onion, chopped 2 tsp ginger 2 medium potatoes2 tsp garlic 1 ½ tsp ginger 1 tsp chili paste 1 ½ tsp garlic 3 tsp garam masala 3 tsp garam masala3 tsp thana jeeroo 3 tsp thana jeeroo2 tsp red chili powder 1 tsp red chili powder 1 tsp turmeric 1 tsp turmeric powder3 tsp salt 3 tsp salt8 TBSP olive oil 8 tbsp olive oil 3 TBSP cilantro Vegetable Filling Samosa Pastry 56 medium potatoes 4 cups all purpose flour 1 medium onion 1 tsp salt 1 cup frozen peas 4 TBSP olive oil1 tsp ginger 23 cups cold water 1 tsp garlic 1∕2 cup extra flour1 tsp chili paste 1∕2 cup extra olive oil 1 tsp red chili powder 2 tsp thana jeeroo 1 tsp turmeric 2 tsp salt1 tsp cumin seeds 6 TBSP olive oil4 TBSP cilantro

Appetizers 10

Instructions B eef Samosas: Marinate beef with all spices and oil in fridge for 4 hours.

Saute onions. Set aside. Brown beef. Combine together and add cilantro.

Vegetable Samosas: Heat cumin in pan and add onions. Saute.

Add rest of ingredients and allow to cook for 2030 minutes.

Chicken Samosas: Marinate chicken in spices for at least 2 hours.

Saute onions and add chicken. Cover and cook for 20 minutes, stirring occasionally. Add diced potatoes and cook for 1015 minutes.

Pastry: Mix salt and oil in the flour and bind with cold water. Knead to make soft dough.

Make 2025 balls of dough and roll out.

Oil and flour each circle, and then press oiled sides together. Roll out again to be an 8 inch roti.

Cook in hot frying pan for approximately 20 seconds each side. Remove from pan and cover with a tea towel. Cut into trapezoid shape and use to fill.

Deep fry samosas on medium heat for 57 minutes OR Bake samosas on a nongreased cookie sheet at 375 degrees for 7 minutes on each side.

Notes Ground beef can be replaced with ground chicken, lamb, turkey, etc. Thana Jeeroo can be made using half cumin and half corriander. Can also use tortilla shells instead of making your own pastry (cut large circle into 3).

Appetizers 11

Spring Rolls Category: Asian Servings: 12 Cooking Time: 25 minutes Preparation Time: 20 minutes Source: Ricardo

Ingredients 1 cup carrots, julienned 1 cup cooked rice vermicelli 2 TBSP sesame oil 1 TBSP soy sauce 1∕4 lb white mushrooms, chopped 1 TBSP fish sauce 3 scallions, sliced salt and pepper 4 cups napa cabbage

Instructions In a nonstick skillet over medium heat, cook the carrots in the oil until soft. Add the mushrooms and scallions and cook until all the liquid in the skillet has evaporated. Add the cabbage and cook another 2 to 3 minutes.

Remove from the heat and add the vermicelli, soy sauce and fish sauce. Mix well and adjust the seasoning.

Transfer to a bowl and refrigerate until thoroughly chilled.

Lay a sheet of filo on a flat surface. Brush with oil and cover with another sheet. Brush again with oil. Spoon 1/3 of the filling along one of the long sides. Roll into a cylinder. Cut the cylinder into 6 rolls. Line a baking sheet with parchment paper and place the rolls on the baking sheet and brush with oil. Repeat for the remaining ingredients.

Bake spring rolls at 400F until crisp and brown, around 25 minutes.

Serve with Asian Dipping Sauce, found on page 91.

Appetizers 12

Wontons

Category: Asian Servings: 4 Cooking Time: 10 minutes Preparation Time: 1∕2 hour Source: The AllKnowing and Powerful Internet

Ingredients 2 TBSP chopped shallot 1 tsp curry paste 1 clove garlic 2 TBSP soy sauce 2 green onions 1 1∕2 tsp sugar 8 oz chicken breast 2 tsp lime juice 3 TBSP peanut butter or tahini oil as needed for frying 3 TBSP shredded carrot wonton wrappers

Instructions Heat the wok over mediumhigh to high heat. Add 2 tablespoons oil, drizzling it down the sides of the wok. When the oil is hot, add the shallots, garlic and green onion. Stirfry briefly, then add the chicken meat and stirfry on high heat until the chicken changes color and is nearly cooked through. Stir in the remaining ingredients. Remove the wok from the burner and allow the mixture to cool.

Set out the wonton wrappers with a small bowl filled with water. Lay out 1 wonton wrapper, and place approximately 1 tablespoon of the chicken mixture in the middle. Dip your finger in the water and run it along the edges of the wonton wrapper to wet. Take another wonton wrapper and place it on top in a way that forms a star shape (ie. the top wrapper looks like a diamond instead of a square). Continue with the rest of the mixture.

To deepfry, heat 3 to 4 cups of oil to between 360 and 375 degrees Fahrenheit. Deepfry the wontons a few at a time, sliding them carefully into the wok so that the oil doesn't splatter. Deepfry until they turn golden. Drain on paper towels.

Serve with sweet and sour sauce or the dipping sauce of your choice.

Appetizers 13

Crispy Wontons


Ingredients ¾ lb ground pork ½ tsp grated fresh ginger 8 chopped water chestnuts 1 lb wonton skins ¼ cup green onions vegetable oil for frying 1 TBSP soy sauce hot mustard 1 tsp cornstarch sweet and sour sauce

Instructions Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over and moisten one corner with water. Overlap opposite corner over moistened corner; press firmly.

Heat oil in wok or large saucepan over mediumhigh heat to 375F.

Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels.

Serve warm with ketchup and hot mustard or sweet and sour sauce, as desired.

Appetizers 14

Appetizers 15

Main Meals

Main Meals 16

Thai Red Curry


Ingredients 1 lb steak or beef strips 1 cups baby spinach 3 cloves garlic 1∕2 cup peas 1∕2 onion 2 TBSP curry powder or paste vegetable oil 12 TBSP basil 1 can coconut milk salt and pepper red bell pepper pinch red pepper flakes

Instructions Stirfry beef with oil, onions, peppers and garlic for a minute, remove from pan. Lower heat and add coconut milk, curry powder/paste, spinach, and peas and let simmer for about 10 mins or so.

Serve with some rice.

Main Meals 17

Stuffed Shells

Category: Pasta Servings: 2 Cooking Time: 20 minutes Preparation Time: 20 minutes Source: A Jess Creation

Ingredients 1 pkg jumbo shells

Stuffing Sauce1 container ricotta cheese 2 TBSP butter1/3 cup frozen spinach, thawed 2 TBSP floursalt and pepper 1 cup milk5 pieces bacon 1∕4 cup parmesan cheese 1∕4 cup parmesan cheese salt and pepper 1∕4 cup fresh basil or 1 1/2 TBSP dried basil 2 tsp oregano 2 cloves garlic

Instructions Pasta and SauceCook shells until half done. Cut bacon into pieces and cook. In a bowl, mix together ricotta and parmesan cheeses, cooked bacon, chopped basil, drained spinach, chopped garlic, oregano, salt and pepper. (Optional: add mushrooms, onions, sausage, additional cheese, etc). Spoon mixture into each shell and place in casserole dish.

Sauce Melt butter in pan and add flour. Stir to make a paste. Ad milk slowly, whisking as you add. Do this until the mixture becomes a thin sauce. Cook on low for approx 5 minutes, stirring constantly. Add grated parmesan and stir together. Season with salt and pepper. Taste. Add more parmesan if needed. Pour sauce over pasta and bake at 350 until pasta is soft.

Main Meals 18

Sundried Tomato and Veggie Pasta Category: Pasta Servings: 2 Cooking Time: 1∕2 hour Preparation Time: 1∕2 hour Source: A Jess Creation

Ingredients 4 cups cooked pasta of choice 1 cup milk 5 slices bacon 1∕4 cup sundried tomatoes 1∕2 cup chopped mushrooms 67 leaves basil 1 small onion, chopped 1 TBSP oregano 2 cloves garlic 1∕4 cup frozen spinach, thawed and drained 1 cup cream 1 1/4 cup white wine

Instructions Cook bacon in pan. When done, set aside. In same pan, cook garlic, onions, salt, pepper and mushrooms.

Add sundried tomatoes, spices, and add bacon back to pan. Pour in wine and deglaze pan. Add cream and milk and simmer for 20 30 minutes, until sauce is thick.

While cooking sauce, cook pasta.

Mix pasta with spinach and cover with sauce. Toss and serve immediately.

Main Meals 19

Beef Stroganoff

Category: PastaServings: 4 Cooking Time: 1∕2 hour Preparation Time: 10 minutes Source: Momma Jane

Ingredients Stewing Beef steak spice 4 cloves garlic pasely leaves 1 onion, chopped splash of wine 1 pkg mushrooms sour cream 1 can mushroom soup egg noodles salt and pepper

Instructions Brown beef with garlic.

Cook with onions and mushrooms.

Add: salt, pepper, steak spice, worcester, parsley.

Add: 1 can mushroom soup and splash of wine.

Serve on egg noodles tossed with sour cream.

Just before serving meat add sour cream and stir.

Main Meals 20

Grandma's Macaroni and Cheese

Category: Pasta Servings: 6 Cooking Time: 1 hour Preparation Time: 1∕2 hour Source: Momma Jane

Ingredients 2 cups macaroni 1 cup+ grated cheddar cheese 2 TBSP butter 1 egg TBSP flour bacon strips optional 2 cups milk

Instructions Make white sauce on medium heat.

Melt butter and mix in flour and salt and pepper. Stir and gradually add milk until it bubbles and thickens.

Remove from heat and add grated cheese and egg.

Add macaroni to sauce and pour into casserole dish.

Cover top with bacon pieces.

Bake at 350 degrees for 4560 minutes.

Main Meals 21

Feta Pasta

Category: Pasta Servings: 4 Cooking Time: 20 minutes Preparation Time: 10 minutes Source: Momma Jane

Ingredients 6 cups cooked penne pasta Chopped veggies 1/3 cup vegetable oil Crushed garlic Chopped broccoli 45 TBSP Dried oregano Chopped cauliflower salt and pepper Chopped carrots Feta cheese, cubed Chopped onions

Instructions Cooke penne pasta. Drain.

Broil vegetables on cookie sheet with plenty of oil, oregano, crushed garlic, salt and lots of pepper.

Broil until brown and crispy.

Toss veggies together with pasta. If dry, add oil a little bit at a time.

Add feta cheese and toss again.

Main Meals 22

Pasta and Sausage

Category: Pasta Servings: 2 Cooking Time: 15 minutes Preparation Time: 10 minutes Source: Weight Watchers Cookbook

Ingredients 2 cups pasta 2 spicy sausages 2 TBSP cream cheese 1∕2 cup salsa

Instructions Boil pasta.

Cook sausages and cut into rounds.

Combine together, melt cream cheese and add salsa.

Add more salsa to taste.

Main Meals 23

Gnocchi – Handmade

Category: Pasta Servings: 6 Cooking Time: 10 minutes Preparation Time: 1 1∕2 hours Source: The AllKnowing and Powerful Internet

Ingredients 2 lbs starchy potatoes 1∕4 cup egg, lightly beaten 1 cup all purpose flour sea salt

Instructions *Can boil and mash the potatoes ahead, put them in a covered bowl overnight, and incorporate egg and flour the next day*

Boil potatoes in salted water until tender throughout. Roughly 4050 minutes. Remove potatoes from water on at a time with a slotted spoon. Place each potato on a cutting board and peel before moving on to the next potato. Do this as quickly as possible.

Mash potatoes while they're hot by pushing them through a ricer, or by "deconstructing" them with the tines of a fork. Run the fork down the sides of the peeled potato to create a nice, fluffy potato base to work with. Don't over mash.

Save the potato water.

Let the potatoes cool by spreading them out across a cutting board (approx 15 mins) so the egg won't cook when you pour it in.

Pull the potato into a soft mound and drizzle with beaten egg. Sprinkle 3/4 cup of the flour across the top.

Scrape underneath and fold, scrape and fold, until the mixture is lighty and crumbly.

Main Meals 24

Very gently knead the dough; add more flour if necessary. The dough should be moist, but not sticky. It should feel "billowy".

Cut into 8 pieces and gently roll each into a snakeshaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4inch. Dust with more flour.

To shape gnocchi: hold fork in one hand and gently press gnocchi "pilow" into the tines. Reboil your potato water, or use new salted water.

Cook the gnocchi in batches, about 20 at a time. They are cooked when they pop back up to the surface. Fish them out with a slotted spoon and place on platter with a swirl of sauce.

Toss with more sauce and top with a drizzle of good olive oil.

Main Meals 25

Fresh Pasta

Category: PastaCooking Time: 5 minutes Preparation Time: 1 hour Source: The AllKnowing and Powerful Internet

Ingredients 3 1∕2 cups flour 4 lg eggs

Instructions Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well.

As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits.

Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary.

Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Notes Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.

Main Meals 26

Chicken and Hummus OpenFaced Melt

Category: Chicken Servings: 1 Cooking Time: 10 minutes Preparation Time: 10 minutesSource: Weight Watchers Cookbook

Ingredients 1 chicken breast, cubed 1 english muffin 4 TBSP hummus 1∕4 cup grated cheese

Instructions Cut english muffin in half and toast lightly. Spread each half with generous amounts of hummus.

Cook chicken in small amount of oil, salt and pepper in pan until done.

Lay chicken pieces on top of muffins and hummus. Cover top with grated cheese and place under broiler for 1 minute, until cheese is melted.

Serve hot.

Main Meals 27

Chicken in White Wine and Yogurt Sauce

Category: Chicken Servings: 4 Cooking Time: 25 minutes Preparation Time: 20 minutes Source: Food Network

Ingredients 4 breasts chicken 1∕4 cup white wine 4 TBSP butter 2 tsp lemon rind 3 TBSP flour ground pepper 1∕2 cup chicken broth 1∕2 cup sliced mushrooms 3∕4 cup yogurt

Instructions Melt butter and flour together.

Add chicken broth and stir constantly until thick.

Add yogurt, white wine, lemon rind (or lemon juice) and pepper and stir.

Bake chicken with some butter for 30 mins at 350 degrees.

Place mushrooms and sauce on top and bake for another 30 minutes.

Main Meals 28

Donna's Chicken

Category: Chicken Servings: 1 Cooking Time: 25 minutes Preparation Time: 5 minutes Source: Donna Ward

Ingredients 1 chicken breast powdered ginger soya sauce seasoned bread crumbs montreal steak spice lemon juice chopped garlic

Instructions Sprinkle chicken with ingredients and bake at 350 degrees.

Main Meals 29

Carribbean Style Chicken

Category: Chicken Servings: 6 Cooking Time: 35 minutes Preparation Time: 1∕2 hour Source: Melissa

Ingredients 1∕2 cup finely ground peanuts 4 thighs chicken 1∕2 cup brown sugar 4 legs chicken 1 TBSP salt 1 6 inch corn tortilla 2 1∕4 tsp cayenne 1 1∕4 cups chicken stock 1∕2 tsp ground bay leaf 1 tsp fresh lime juice 1∕2 tsp ground cloves 1 tsp ground chili powder 1∕2 tsp nutmeg 1/8 tsp salt 1∕2 tsp cinnamon 1 TBSP smooth peanut butter

Instructions Combine ground peanuts, brown sugar, salt and cayenne pepper. Score chicken and rub with spices.

Grill Chicken on medium for approximately 3 minutes on each side. Roast in oven at 350 degrees until cooked, about 35 minutes.

Grill tortilla (in pan) for 10 seconds on each side and tear into small pieces.

Take chicken juices, chicken stock, lime, chili, salt and tortillas and simmer in saucepan for 5 minutes.

Transfer to a blender, add peanut butters and blend until smooth.

Serve chicken with sauce spooned over.

Main Meals 30

Chicken with Wine and Mushroom Sauce

Category: Chicken Servings: 2 Cooking Time: 1∕2 hour Preparation Time: 10 minutes Source: The AllKnowing and Powerful Internet

Ingredients Chicken breast 1∕4 cup mushrooms 4 TBSP flour sliced onions 2 tsp tarragon 1∕2 cup wine 1 tsp salt 1∕4 cup cream

Instructions Dredge chicken in flour, tarragon and salt. Brown lightly in pan.

Add mushrooms, onions, wine and simmer covered until chicken is done (about 25 minutes).

Remove chicken and add 2 TBSP flour, cream and tarragon. Cook until thick, then pour over chicken.

Alternate sauces: Butter 8 oz cream cheese 2 c milk 4 TBSP flour 1/2 c parmesan 1 c sour cream 1/2 c wine parsley paprika 4 chickens

Main Meals 31

Chicken Tagine

Category: Chicken/Curry Servings: 4 Cooking Time: 1∕2 hour Preparation Time: 1∕2 hour Source: Melissa

Ingredients 2 TBSP oil 1 TBSP tomato paste 1 lb chicken tender or breast 2 tsp corriander 1∕2 onion, sliced 2 tsp cumin 1 clove garlic 2 tsp cinnamon 1 inch ginger, grated 1/3 cup sliced almonds 1∕2 cup chicken stock 1/3 cup dates 1 cup veggies salt and pepper 2 sliced potatoes

Instructions Heat oil in pan and sear chicken. Set aside.

Turn heat down and add onions and salt. Deglaze pan with some stock.

When onions are soft, add garlic and ginger. Cook slightly.

Add stock, veggies (peas, carrots, turnip, etc) and paste. Add spices to taste and let simmer for a few minutes until the spices merge.

Turn of heat; lay chicken pieces on top and slightly submerge.

Sprinkle almonds and dates and place the sliced potatoes to cover the whole pan. Salt and pepper to taste.

Cover with tinfoil or lid and cook at 350 degrees for 30 minutes, or until potatoes are cooked through.

Main Meals 32

Chicken Schnitzel

Category: Chicken Servings: 4 Cooking Time: 15 minutes Preparation Time: 1∕2 hour Source: The AllKnowing and Powerful Internet

Ingredients 4 chicken breasts Sauce1 egg 2 cloves garlic, minced3 tbsp vegetable oil 1 tsp anchovie paste 1∕4 chicken stockDredge 1 TBSP lemon juice1/3 cup all purpose flour 1 tsp cornstarchsalt and pepper 1∕2 tsp dried thyme Breading 1∕4 cup fresh parsley, chopped 2/3 cups dried bread crumbs

Instructions Cut chickens in half (top to bottom). Pound pieces out to about approximately 1/4 inch thick.

In three separate dishes, mix together each: the dredge, the egg and the breading. Dip chicken into flour, then egg, then breadcrumbs. Place on waxed paper. Cover with plastic wrap and put in fridge for up to 4 hours (optional).

In large skillet, heat oil and fry chicken, in batches, about 4 minutes. Remove to platter and keep warm. Add garlic and anchovy paste to pan. Cook over medium heat about 20 seconds; add stock and lemon juice, bring to boil and scrape brown bits from bottom of pan.

In small bowl combine cornstarch with 2 tsp cold water; stir into sauce and cook until thickened, about 1 minutes. Pour over chicken, or serve in a bowl on the side.

Main Meals 33

Balsamic Raspberry Chicken

Category: Chicken Servings: 4 Cooking Time: 20 minutes Preparation Time: 10 minutes Source: The AllKnowing and Powerful Internet

Ingredients 1 lb chicken breast 1 tsp cooking oil 1∕2 tsp dried sage 1∕4 cup balsamic vinegar 1∕2 tsp dried thyme 1∕4 cup raspberry jam 1∕4 tsp salt 2 tbsp orange juice 1∕4 tsp pepper fresh raspberries

Instructions Cut chicken into strips and coat with sage, thyme, salt and pepper. Heat cooking oil in a pan and sear chicken until no longer pink.

Add vinegar to same frying pan to degalze and heat for about 2 minutes. Add jam and orange juice. Heat and stir until jam is melted.

Stovetop method: Place chicken back in pan, reduce to a simmer, and cover until chicken is cooked through.

Oven method: Place chicken in a baking dish and cover with sauce. Cook through. Transfer sauce back to pan to thicken once oven portion is complete.

Main Meals 34

Pork Tenderloin with Beer Lime Marinade Category: Pork Servings: 4 Cooking Time: 20 minutes Preparation Time: 4 hours Source: The AllKnowing and Powerful Internet

Ingredients 2 pork tenderloins 1 tsp chili powder 1∕2 cup beer 1∕2 tsp ground cumin 1/3 cup lime juice 1∕4 tsp corriander 2 cloves garlic salt and pepper 2 TBSP fresh parsley

Instructions Whisk together beer, lime juice, garlic, parsley, chili powder, cumin, corriander, salt and pepper. Add pork and coat.

Marinate in fridge for 4 hours.

Place pork on greased grill over mediumhigh heat. Brush with remaining marinade or simmer marinade on stove for 5 minutes to thicken.

Turn several times during cooking, for a total about about 1820 minutes.

Transfer to cutting board, tent with foil and let stand for 5 minutes.

Slice into medallions. Serve with extra sauce (if you have simmered it).

Main Meals 35

Thanksgiving Turkey

Category: TurkeyServings: 6 Cooking Time: 8 hours Preparation Time: 1∕2 hour Source: Momma Jane

Ingredients 1 turkey 1 stuffing 34 TBSP butter

Instructions Rinse inside and out.

Stuff both ends with Turkey Stuffing (see page 56). Slab butter on breast and legs. Tie legs together.

Bake covered at 20 mins/lb @350. Baste every hour. When the legs are falling away from the body the turkey is done.

Remove foil for the last 30 minutes to brown turkey.

Make gravy with turky drippings.

Main Meals 36

Seasoned Lamb

Category: Lamb Servings: 2 Cooking Time: 1 hour Preparation Time: 10 minutes Source: A Jess Creation

Ingredients 1 shoulder of lamb 2 tsp black pepper 1∕4 cup wine 1 tsp salt 2 tsp oregano 1 tsp basil 2 tsp thyme 1 tsp rosemary

Instructions Place all spices in a grinder and grind until spice powder is created.

Rub lamb on all sides with a generous amount of spice. Using a hot pan, sear lamb on all sides.

In a baking dish, pour wine and place lamb in. Cover, and bake as specified on packaging (according to size)... or bake low and slow at 300 until tender. Pink in the middle is perfect.

Using drippings to make gravy. If there is seasoning leftover, you can add a pinch or two to the gravy.

Serve with mashed potatoes and garlicy green beans.

Main Meals 37

Grilled Lamb Chops with Rosemary, Salt and Tapenade Aioli

Category: Lamb Servings: 4 Cooking Time: 10 minutes Preparation Time: 10 minutes Source: Food Network

Ingredients 1 1∕2 TBSP fresh rosemary 1/8 cup kosher salt 12 baby lamb chops 2 TBSP oil

Instructions Combine salt and rosemary in food processor.

Brush lamb chops with oil, then rub with salt mixture.

Heat grill on high and cook chops until golden brown and slightly charred (34 minutes).

Flip chops and continue grilling 23 more minutes.

Let rest for 5 minutes.

Top with aioli and serve.

Notes See also Tapenade Aioli on page 95.

Main Meals 38

Mini Meat Loaves

Category: Beef Servings: 4 Preparation Time: 15 minutes Cooking Time: 25 minutes Source: Foods Class

Ingredients 1 egg, beaten 1∕4 tsp pepper 1∕4 cup fine dry bread crumbs 1 lb ground beef 1 1∕2 tsp dried basil 2 green onions 1 tsp dijon mustard 1 carrot, shredded 1∕2 tsp salt 3 TBSP chili sauce

Instructions Mix together egg, bread crumbs, basil, mustard, salt and pepper.

Mix in ground beef, onions and carrot.

Put into muffin cups (tray) and sprinkle chili sauce on top.


Main Meals 39

Jess' Chili

Category: BeefServings: 4 Preparation Time: 1∕2 hour Cooking Time: 1 hour Source: A Jess Creation

Ingredients 1 lb Ground Beef 1 can kidney beans 1 onion 1 can brown beans 6 cloves garlic 1 pkg mushrooms 1 pkg chili seasoning 1 green pepper 2 cans tomatoes (cubed) 1∕2 cup black olives 1 lg. can can tomato paste some spices

Instructions Chop vegetables.

Brown ground beef with garlic and onions.

Add other ingredients and simmer for as long as possible.

Main Meals 40

Curried Salmon

Category: Seafood Servings: 2 Cooking Time: 10 minutes Preparation Time: 10 minutes Source: The MurrMan

Ingredients 2 fillets of salmon 1 cup heavy cream 1 TBSP curry powder

Instructions In oven, cook salmon for approx 1015 minutes, until flaky.

In pan, pour cream and curry powder. Simmer slowly for approximately 10 minutes, until cream becomes a thick sauce.

Pour over salmon.

Serve with rice or risotto (see page 54).

Main Meals 41

Mussels

Category: Seafood Servings: 2 Cooking Time: 10 minutes Preparation Time: 20 minutes Source: A Jess Creation

Ingredients 1 lb fresh mussels 1 small onion 11 1∕2 cups white wine 1 TBSP butter 1∕4 cup cream 1 bunch fresh oregano, basil, or thyme 4 cloves garlic salt and pepper

Instructions Soak mussels in water with ice cubes for 30 minutes. Mussels will "spit out" their dirt inside. With soft brush or cloth, wash shells of barnacles and pull off their beards. (Worst part.)

*Don't let mussels get warm... keep them in ice cold water. Not pleasant for your fingers, but this keeps them alive. If a mussel is open, flick it's shell... if it closes then you can eat it, if it doesn't throw away as it is dead.

In deep pan on stove (I like using a wok) melt butter and saute onions, garlic, salt and pepper. Add spices and wine. Heat wine until hot then add mussels. Cover with lid. Check on mussels after about 5 minutes. If the mussels are open wide, they are done. If not cover and check at 1 minute intervals. You don't want to overcook them.

When done use slotted spoon to lift out into serving dish. If any mussels are closed, do not eat. It means they were dead when you cooked them. Cover mussels and set aside. There should still be lots of liquid in the bottom of pan. Continue to simmer, and add cream slowly. Stir and simmer for about 5 minutes. Should produce a thin but blended sauce. Flavour to taste with salt and pepper and pour over mussels.

Serve with large chunks of fresh bread.

Main Meals 42

Angie's Wasabi Salmon

Category: Seafood Servings: 4 Cooking Time: 15 minutes Preparation Time: 5 minutes Source: Angie

Ingredients Salmon Flank or Fillets chopped garlic soya sauce chopped ginger sesame oil (little bit very strong!) chopped cilantro rice wine vinegar wasabi or chili flakes 1 TBSP olive oil

Instructions Mix ingredients together.

Marinade fish.

Bake in tin foil at 400450 degrees for 12 minutes or until fish flakes in the middle.

Main Meals 43

Cedar Planked Salmon

Category: Mains Servings: 4 Cooking Time: 35 minutes Preparation Time: 10 minutes Source: The Ward's

Ingredients Cedar Plank 2 TBSP rice vinegar Salmon Flank 1 tsp salt 2 TBSP fresh lime juice 1∕2 tsp garlic 2 TBSP dijon 1∕2 tsp pepper 2 TBSP honey 1∕4 tsp cayenne pepper 2 TBSP minced fresh chive (or spring onion) 1∕2 cup extra virgin olive oil

Instructions Soak cedar plank for 1 hour.

Brush with dressing; reserve leftoers to serve as sauce.

Grill salmon on plank for 2535 minutes.

Main Meals 44

Blackened Tilapia

Category: FishServings: 2 Cooking Time: 10 minutes Preparation Time: 5 minutesSource: A Jess Creation

Ingredients2 tilapia fillets1 Jessica's Blackening Spice

InstructionsPat tilapia dry with paper towel.

Use Jessica's Blackening Spice (see page 115) and rub/press onto both sides of fish fillets.

With a small amount of oil in your pan, sear tilapia on mediumhigh heat. Cook each side for 3 minutes. Do not overcook.

*Tip* Don't move fish while searing as it can tear the fish apart. Fish naturally shrinks when it cooks, and therefore "unsticks" itself from the pan while staying intact!

Main Meals 45

Bean Burritos

Category: VegetarianServings: 2 Cooking Time: 30 minutes Preparation Time: 10 minutesSource: A Jess Creation

Ingredients2 soft tortilla shells 1/2 recipe Guacamole 1 can black beans black or green olives torn lettuce grated cheesebean sprouts chopped tomatoes ¼ cup salsa

InstructionsCook beans low 'n' slow with oil, garlic and onions until "mushy".

Spoon beans onto tortilla shell and top with desired ingredients.

See Guacamole Recipe on page 90.

Main Meals 46

Eggplant Parmesan

Category: Vegetarian Servings: 2 Cooking Time: 45 minutes Preparation Time: 50 minutes Source: The AllKnowing and Powerful Internet /A Jess Creation

Ingredients 1 medium eggplant 2 tsp basil 1 egg 1 tsp black pepper 1 cup breadcrumbs 1 tsp salt 1 can diced tomatoes 1∕2 cup grated mozzarella cheese 3 cloves garlic 1/3 cup grated parmesan cheese 2 tsp oregano

Instructions Slice eggplant in 12 cm slices. Pour breadcrumbs into shallow dish, and beat egg in a separate shallow dish.

Dip eggplant in egg, then into breadcrumbs to coat. Lay in a single layer on cookie sheet and let rest in fridge for 30 minutes.

In the meantime, put tomatoes, garlic and spices into pot and simmer. Using a potato masher or fork, mash the large tomato chunks.

With a small amount of oil, brown eggplant in pan.

Spoon a layer of sauce into the bottom of a casserole dish. On top of this, layer eggplant, then mozzarella cheese, then sauce, then parmesan cheese, then repeat. Top layer should be parmesan cheese.

Cover and bake at 350 for 3045 minutes, until eggplant is soft and cheese is melted and bubbly. Cut and serve.

Main Meals 47

Spicy Chick Peas

Category: Vegetarian Servings: 4 Cooking Time: 20 minutes Preparation Time: 10 minutes Source: Melissa

Ingredients 2 TBSP oil 1∕2 tsp chili 1 onion 2 tomatoes, chopped 1 tsp cumin 2 cans garbonzo beans 1∕2 tsp salt and pepper 1 TBSP lemon juice

Instructions Cook together until soft.

Main Meals 48

Spicy Zucchini

Category: Side Vegetable Servings: 4 Cooking Time: 10 minutes Preparation Time: 10 minutes Source: Melissa

Ingredients 1/4 cup oil 1∕2 tsp garlic powder 1 onion 1 tsp corriander 6 zucchini pepper and salt 1 tsp salt 4 tomatoes, chopped 2 tsp chili 2 TBSP plain yogurt 1∕2 tsp tumeric

Instructions Grill zucchini and tomatoes.

Toss in pan with spices and yogurt.

Main Meals 49

Provencal Tomatoes

Category: Side VegetableServings: 3 Cooking Time: 20 minutes Preparation Time: 20 minutes Source: Food Network

Ingredients 3 lg ripe tomatoes, firm 1 tsp dried Herb de Provence salt and pepper 3 TBSP chopped parsley 1 1∕2 cup fresh bread crumbs 34 TBSP olive oil 2 TBSP minced shallots

Instructions Core tomatoes and cut crosswise. Deseed.

Season tomatoes with salt and pepper.

Mix together rest of ingredients.

Spoon mix into tomatoes and bake at 400 degrees for 20 minutes.

Main Meals 50

Sweet Turnip

Category: Side VegetableServings: 4 Cooking Time: 4 hours Preparation Time: 1∕2 hour Source: Momma Jane

Ingredients 12 turnips 1∕2 cup butter salt and pepper 2 TBSP brown sugar

Instructions Peel and cube turnips.

Layer every few inches with generous amounts of butter, salt and pepper, and a bit of brown sugar (on top layer as well).

Cover and bak at 350 for 34 hours "until golden brown and yummy". Stir turnips only near the end of cooking.

Can bake ahead then put in over to heat up nearer to dinner.

Main Meals 51

Pat's Grandma's Carrots

Category: Side VegetableServings: 1 Cooking Time: 15 minutes Preparation Time: 10 minutes Source: Pat's Grandma

Ingredients 3 carrots, chopped in circles 1 TBSP butter 4 TBSP mustard 2 TBSP brown sugar

Instructions Cut up carrots – match sticks or discs.

Cook with a bit of butter. Add sugar and mustard and stir together until melted.

Can substitute maple syrup or honey for brown sugar.

Main Meals 52

Potato Casserole

Category: Side PotatoServings: 6 Cooking Time: 1 hour Preparation Time: 10 minutes Source: Momma Jane

Ingredients 1 pkg. frozen hash browns 1 cup+ sour cream 2 cups+ grated cheddar cheese 3 cups corn flakes 1 can mushroom soup 1∕4 cup melted butter

Instructions Mix everything but corn flakes and butter.

Melt butter and toss with cornflakes.

Bake at 350 degrees for 1 hour.

Main Meals 53

Mushroom Risotto

Category: Side Rice Servings: 2 Cooking Time: 1∕2 hour Preparation Time: 10 minutes Source: A Jess Creation

Ingredients 1 cup dry risotto rice 3∕4 cup chopped mushrooms 1 TBSP vegetable oil 2 cups+ stock 1 onion salt and pepper 2 cloves garlic 24 TBSP parmesan cheese, grated

Instructions In a mediumhot pan, cook onions and garlic for 2 minutes. Add mushrooms (can be any mix of kinds) and salt and pepper and cook for approximately 2 more minutes, until mushrooms and onions are getting soft.

Add risotto and 1/2 cup stock (enough to cover risotto). Heat to a simmer, then reduce to maintain a slow simmer. Mix frequently.

When risotto becomes dry, add 1/2 cup more stock. Continue to add more stock as risotto cooks and becomes dry. Taste risotto each time before adding more stock. Risotto is done when it is no longer crunchie and all liquid has been absorbed.

Stir in parmesan cheese and serve.

NotesCan also be made by leaving out the mushrooms and adding any of the following: more onions, roasted garlic, squash, spinach, peppers, chicken (add 1/2 tsp thyme), etc.

Main Meals 54

Pizza Dough

Category: Breads Servings: 4 Cooking Time: 13 minutes Preparation Time: 2 hours Source: Food Network

Ingredients 1 pkg active dry yeast 2 cups all purpose flour 1 cup lukewarm water 1 tsp salt 1 TBSP sugar 1 TBSP extra virgin olive oil 1 cup whole wheat flour

Instructions Dissolve yeast in warm water. Combine flours and salt together in a bowl.

Make a well in the centre of the dry ingredients and pour oil and yeast mixture into it. Stir until it becomes a ball.

Turn out onto floured surface and knead for 5 minutes.

Lightly oil the "small elastic ball" and place inside a slightly oiled glass bowl; cover and let rise in a warm .

After about an hour (dough should have doubled in size) punch down and let rise again (can now go in the fridge).

Divide dough into 4 equal portions for an 8inch circle; roll out.

Bake at 500 degrees for 1013 minutes

Main Meals 55

Turkey Stuffing

Category: BreadsServings: 1 Cooking Time: 2 hours Preparation Time: 1∕2 hour Source: Momma Jane

Ingredients 1 loaf white bread minced pork sausage or bacon 1 onion 2 TBSP sage 34 stalks celery 1 TBSP salt sliced mushrooms 2 TBSP pepper 4 garlic 2 TBSP parsley

Instructions Tear bread (preferably stale) into pieces.

Cook pork or bacon. Set aside.

Saute onion, celery, mushrooms and garlic in generous butter.

Toss bread and sauteed veggies in with spices.

Main Meals 56

Tortilla Shells

Category: Breads Servings: 12 Cooking Time: 15 minutes Preparation Time: 10 minutes Source: Foods Class

Ingredients 1 cup all purpose flour 2 TBSP oil 1∕2 cup corn meal 1∕2 cup water 1∕2 tsp salt

Instructions Mix dry ingredients together.

Add wet ingredients and form ball. Knead dough for 2 minutes.

Let stand for 20 minutes, then divide into 12 balls.

Roll our to form circles.

Fry on medium heat until speckled brown

Wrap in airtight container with wax paper.

Main Meals 57

Main Meals 58

Soups, Salads and Sandwiches

Soups, Salads & Sandwiches 59

Cream of Mushroom Soup

Category: SoupPreparation Time: 15 minutes Servings: 4 Cooking Time: 45 minutes Source: Chef at Home

Ingredients 1∕2 cup butter 1 cup cream 2 lbs button mushrooms (or other), sliced TBSP thyme, fresh 3 onions, chopped 3 TBSP corn starch (or flour) 1∕2 bottle Shiraz, sherry, or fortified wine 1∕2 cup water 4 cups rich chicken broth salt and pepper

Instructions Ina large saucepan over medium heat, cook mushrooms and onions in butter. Saute until lightly brown. Season with salt and pepper.

Add the wine and simmer, reducing by half. Add the chicken broth and cream, stir and bring to a simmer. Add the thyme.

Stir cornstarch into a 1/4 cup of water, and add the mixture slowly to the simmering soup. Continue stirring until it thicken slightly and returns to a simmer.


Squash Soup

Category: Soup Servings: 8 Cooking Time: 1 hour Preparation Time: 10 minutes Source: Momma Jane

Ingredients 1 medium squash 2 cups water 1 medium onion 2 cups chicken broth 2 cloves garlic 1 cup milk 1 tsp curry 3 TBSP fresh parsley

Instructions Peel and cube squash.

Saute onion and garlic. Add 1 tsp. curry powder.

Add squash and 2 cups water. Boil until squash is soft.

Puree.

Add chicken broth and milk. Stir and bring back to a simmer.

Garnish with fresh parsley & sour cream or yogurt.


Broccoli Soup

Category: Soup Servings: 6 Cooking Time: 1∕2 hour Preparation Time: 20 minutes Source: Momma Jane

Ingredients 3 cups chicken broth 1 cup celery, chopped 1 head broccoli, chopped 1/3 cup butter 3 carrots, chopped 1∕4 cup flour 2 TBSP butter 1 cup milk 1 medium onion, chopped

Instructions Saute 2 TBSP butter, onion and celery. Remove from pot and set aside.

Boil chicken broth, broccoli and carrots together until soft.

Add onions and celery and blend until smooth.

In sauce pan melt butter and whisk in flour. Add 1+ cups milk. Add this to soup mix and stir.

Serve hot and topped with cheddar cheese.


Grandma's Tomato Soup

Category: Soup Servings: 6 Cooking Time: 45 minutes Preparation Time: 20 minutes Source: G'ma

Ingredients whole head garlic 2 stalks celery 1 TBSP oil 1 lg carrot, diced tin tomatoes 3 cloves garlic, minced 2 TBSP olive oil 2 cups broth 1 onion, diced 1∕4 pasta or rice optional

Instructions Bake head of garlic at 375 degrees for 30 minutes.

Squish garlic into blender and blend with 1 tin of tomatoes.

Saute celery, onion, carrot and mkinced garlic with oil.

Add broth and tomato mixture. Add pasta if desired.

Simmer for 45 minutes and serve with parmesan cheese.


Roasted Garlic and Potato Soup

Category: Soup Servings: 6 Cooking Time: 1∕2 hour Preparation Time: 20 minutes Source: Momma Jane

Ingredients 5 medium Yukon Gold potatoes 14 cloves garlic, roasted 6 sprigs fresh thyme 610 cups veggie stock 1 sprig fresh rosemary 2 oz balsamic vinegar 2 stalks celery, chopped 1 cup cream 4 oz butter salt and pepper

Instructions Sweat potatoes, celery, butter, thyme and rosemary in pan for 58 minutes.

Add garlic and stock and simmer until soft.

Add balsamic and blend until smooth.

Add cream and reheat.


French Onion Soup

Category: Soup Servings: 4 Cooking Time: 1∕2 hour Preparation Time: 20 minutes Source: Chef at Home

Ingredients 3 TBSP butter 3 sprigs thyme 3 TBSP oil 6 cups broth (beef) 5 large onions, thinly sliced salt and pepper splash water 11∕2 cups stale italian bread or croutons pinch salt 6 slices swiss cheese 1∕2 cup brandy, wine or sherry

Instructions Caramelize onions by cooking butter, oil, onions, water and salt over medium heat for 10 minutes; turn down to low and cook for 1 hour.

Add wine, thyme, broth and salt and pepper. Simmer for 15 minutes until flavours meld.

Place oven safe bowls on cookie sheet.

Divide croutons (or slices of bread) between bowls. Ladle soup over top. Cover with a slice of swiss cheese and broil until cheese is bubbly.

Serve immediately.


Root Vegetable Soup

Category: Soup Servings: 6 Cooking Time: 1 hour Preparation Time: 1∕2 hour Source: Lori (Food and Drink Magazine)

Ingredients 2 TBSP unsalted butter 2 cups Yukon Gold potatoes 1 1∕2 cup onion 1 1∕2 cups parsnip 2 TBSP garlic 2 cups celery root 1 tsp cinnamon 2 TBSP fresh sage 1 tsp cardamom 8 cups chicken stock 1∕2 tsp nutmeg 1 cup cream 2 cups sweet potato salt and pepper

Instructions Saute butter and onions.

Toast garlic, cinnamon, cardamom and nutmeg.

Add potatoes, parsnips, celery root and sage. Stir.

Add chicken stock; boil, then simmer for 1 hour.

Sieve, separate liquid and solids. Puree solids in food processor.

Combine back together. Add cream and warm.


Curried Rice Salad

Category: SaladServings: 10 Preparation Time: 1∕2 hour Source: Momma Jane

IngredientsSalad Dressing 1 1∕2 cups rice 1∕2 cup oil 1 1∕2 cups frozen peas (thawed) 1 TBSP soya sauce 1 1∕2 cups chopped celery 1 tsp celery salt1∕2 cup chopped onion 3 tsp vinegar

2 tsp curry powder 1∕2 tsp seasoning salt

1∕2 TBSP sugar

InstructionsCook rice in water, or broth for more delicious salad.

Combine rice and vegetables.

Mix sugar, oil, soya sauce. salts, curry and vinegar to make dressing.

Pour dressing over rice and veggies and mix.

Let sit in fridge for an hour. Good for a week in fridge.


Pasta Salad

Category: SaladServings: 8 Preparation Time: 20 minutes Source: Momma Jane

IngredientsSalad Dressingpenne pasta 1∕2 cup oil 1 red pepper 1∕2 cup vinegar 1 onion 1 TBSP lemon juice 2 carrots 3 cloves garlic 1 brick feta cheese 1 TBSP oregano

1 tsp basil salt and pepper InstructionsCok desired amount of pasta.

Chop vegetables and toss with pasta.

Mix dressing ingredients and pour over pasta.

Toss and refridgerate for 1 hour. Good in the fridge for 1 week.


Spinach Salad

Category: SaladServings: 6 Preparation Time: 10 minutesSource: Lisa

IngredientsSalad Dressingbaby spinach, washed and trimmed 1/3 cup oil1∕2 cup mushrooms, sliced 1∕4 cup vinegar4 slices turkey bacon 2 tsp basil12 tomatoes 2 tsp oregano1∕4 cup walnuts 2 tsp parsley1∕2 cup mozzarella cheese, cubed salt and pepper1 avacado, sliced 1∕2 TBSP sugar 2 tsp dry mustard 1 TBSP sour cream or yogurt 1 clove garlic, crushed InstructionsChopped veggies and top spinach.

Mix dressing ingredients together to taste.

Pour over salad and toss.

Serve immediately.


Jess' Simple Spinach Salad

Category: SaladServings: 2 Preparation Time: 10 minutes Source: A Jess Creation

IngredientsSalad Dressing4 cups baby spinach 1/8 cup olive oil1 carrot, sliced thin 1/8 cup balsamic vinegar1/8 cup onion, sliced thin 2 tsp flavoured mustard1∕4 cup walnuts, chopped salt and pepper to taste 1∕4 cup dried cranberries 2 TBSP chevre, crumbled InstructionsChop veggies and top spinach with them and walnuts & cranberries.

Whisk dressing ingredients together and pour over salad.

Serve immediately.


Salmon Salad

Category: SaladServings: 2 Cooking Time: 10 minutes Preparation Time: 20 minutesSource: Steph

IngredientsBoil together Dressing 2 cups water fresh parsley½ lemon, sliced ground pepper1 TBSP pepper corns juice 1/2 lemon1 bay leaf olive oil2 filets salmon or other fish

Salad 3 cups romaine lettuce 1 can artichoke hearts ¼ cup olives, chopped ½ jar capers, drained 1 medium red onion

InstructionsBoil water, 1/2 lemon, pepper corns and bay leaf.

Add fish and cook for 56 minutes.

Drain and let cool; flake.

Add remaining ingredients. Squeeze 1/2 lemon and drizzle with olive oil.

Serve over a bed of romaine lettuce.


Broccoli Salad


IngredientsSalad Dressing1 head broccoli 1 cup oil1∕2 cup golden raisins 1∕2 cup sugar1∕2 cup walnut pieces 1∕4 cup vinegar5 strips bacon 2 TBSP mustard1 bunch green onions dash celery salt

InstructionsChop broccoli into small florettes.

Chop bacon into bits and cook.

Combine bacon and broccoli together with raisens, walnuts, and onions.

Mix dressing ingredients together and pour over broccoli mixture.

Let sit 1 hour in fridge. Will last up to 1 week.


Dad's Caesar Salad

Category: SaladServings: 6 Preparation Time: 10 minutes Source: The MurrMan

IngredientsDressing Salad 3 filets anchovies 1 head romaine lettuce, washed and ripped 3 cloves garlic 1 cup croutons, homemade salt and ground pepper 1∕2 cup bacon bits, homemade 3 egg yolks 2 tsp worcester1 tsp tobasco2 tbsp lemon juice3∕4 cup canola oil2 TBSP vinegar InstructionsSit eggs in warm water to bring to slightly more than room temperature. (Coddle).

Wash and rip romaine lettuce. Set aside. Cook bacon bits and set aside.

In serving bowl, grind together using back of spoon crushed garlic, anchovie filets (or paste) and salt and pepper.

Add worcester, tobasco and lemon juice; whip.

Whip in oil slowly until you have as much dressing as you need.

Add vinegar.

Season to taste with lemon and vinegar.


Fattoush

Category: SaladServings: 4 Preparation Time: 10 minutesSource: Melissa

Ingredients1 head romaine lettuce Dressing1 cucmber 1∕2 cup olive oil1 tomato, diced 1∕4 cup lemon juice 2 stalks green onions splash apple cider vinegarfresh parsley 2 cloves garlic fresh mint salt and pepper2 slices pita bread InstructionsToast and cruch pita breads.

Wash and tear lettuce; cut veggies. Toss together.

Mix remaining ingredients to make dressing.

Combine pita with salad and dressing. Toss.


Broccoli Mandarin Salad

Category: SaladServings: 6 Preparation Time: 10 minutes Source: Melissa

Ingredients4 cups fresh broccoli florettes Dressing1∕2 cup raisins 2 eggs8 slices bacon, cooked as bits 1 tsp cornstarch2 cups sliced mushrooms 1 tsp dry mustard1∕2 cup slivered toasted almonds 1∕4 cup white wine vinegar10 oz can mandarin oranges, drained 1∕4 cup water1∕2 red onion, sliced 1∕2 cup mayo

1∕2 cup sugar

InstructionsCombine salad ingredients together.

In saucepan, whisk eggs, sugar, cornstarch, and dry mustard.

Add vinegar and water and cook clowly until thickened.

Remove from heat and stir in mayo. Let cool.

Marinade salad in dressing for several hours.


Crunchy Salad


Ingredients1 head chinese cabbage Dressing34 stalks green onions 1 TBSP soya sauce1∕2 cup Japanese "snack crackers" 1 TBSP brown sugar1∕2 cup sesame sticks 1∕4 cup rice vinegar1∕2 cup chow mein noodles 1∕2 cup grapeseed oil1∕4 cup sliced almonds1∕4 cup peanuts1∕4 cup sunflower seeds

InstructionsChop chinese cabbage and green onion.

Add "crunchies".

Mix together dressing and pour over salad.


Jess' “MyBoyfriendFinallyWantstoEataSaladasaMeal” Grilled Chicken and Asparagus Salad

Category: SaladServings: 2 Cooking Time: 20 minutes Preparation Time: 10 minutesSource: A Jess Creation

Ingredients34 cups lettuce, washed Dressing1 bunch asparagus 1∕4 cup balsamic vinegar2 breasts chicken 1/3 cup oil 1 carrot, sliced 1 TBSP mustard1∕4 cup onion, sliced 2 tsp lemon juice 4 TBSP chevre1∕4 cup dried cranberries 1∕4 cup walnuts InstructionsWash and tear romaine and place on 2 plates.

Top with desired veggies (carrots, tomatoes, cucmber, etc).

Grill chicken plain or with BBQ sauce. Grill asparagus with oil, salt and pepper.

Slice chicken and place on salad, along with asparagus.

Crumble goat's cheese on top.

Mix dressing and pour over.


Allie's Oriental Salad

Category: SaladServings: 6 Cooking Time: 10 minutes Preparation Time: 10 minutesSource: Allie

Ingredients1 pkg oriental flavoured noodle soup 1∕2 head romaine1∕4 cup sliced almonds1/8 cup sesame seeds

Dressing1∕4 cup oil 3 TBSP vinegar 3 TBSP sugar

InstructionsWash and tear romaine lettuce.

Take soup seasoning out of noodle soup and mix with dressing ingredients.

Toast almonds and sesame seeds on 325 until golden. Careful not to burn.

Crush noodles onto lettuce, add almonds and seeds and toss with dressing.


Potato Salad

Category: SaladServings: 4 Cooking Time: 20 minutes Preparation Time: 10 minutesSource: Momma Jane

Ingredientsred potatoes 1 small onion, chopped Dressing1∕2 tsp dijon1∕4 cup olive oil1∕4 cup parmesan cheese1 TBSP lemon juice2 cloves garlic1∕2 tsp worcester sauce

InstructionsCook potatoes with skins on. Cut in half if they are large.

Mix lemon juice, garlic, worcester, mustard, oil and salt and pepper.

Pour on potatoes, add onions and cheese. Toss.

Serve warm or cold.


Bean Salad

Category: SaladServings: 2 Preparation Time: 5 minutes Source: Jill and Ivan

Ingredients1 can kidney beans Dressing 2 small tomatoes 1∕4 cup malt vinegar1∕4 onion 2 TBSP extra virgin olive oil

salt and pepper

InstructionsDrain and rinse kidney beans very well.

Chop tomatoes into wedges and onion into thin slices. Mix together with beans.

Pour on oil and vinegar to taste and season with salt and pepper. Mix thoroughly.

Let stand for at least 10 minutes and serve. Also delicious next day (store in fridge).


"Coleslaw"

Category: SaladServings: 2 Preparation Time: 15 minutes Source: Jill and Ivan

Ingredients1∕2 head cabbage 1 carrot

Dressing1∕4 cup extra virgin olive oil1/3 cup malt vinegarsalt and pepper

InstructionsCore cabbage and remove outside leaves. Chop as thin as possible using very sharp kitchen knife.

Julienne carrot into similar thin pieces. Toss together with cabbage.

Pour on oil and vinegar to taste and season with salt and pepper. Mix with fork and let stand for 10 minutes. Can be stored in fridge for up to 1 day.


Green Goddess Vegetarian Sandwich

Category: SandwichServings: 1 Preparation Time: 5 minutes Source: A Jess Creation

Ingredients2 slices grainy bread or baguette 1∕4 cup bean sprouts, washed1∕4 ripe avacado 6 slices cucumber4 slices extra old cheddar cheese salt and pepper1 piece lettuce, washed 1 TBSP mayo1∕2 tomato, sliced 1 TBSP honey mustard

InstructionsToast your favourite bread lightly.

Spread 1 slice with mayo and lay with cheddar cheese. Mash your avacado and spread onto other slice of toast.

Lay bean sprouts on top. Squeeze or spoon mustard onto bean sprouts.

Top also with tomatoes, lettuce, cucumber and pepper.

Lay both sides together and serve. Yum yum.

Can also add ham for a non vegetarian version.


Chicken and Veggie Wrap

Category: SandwichServings: 1 Cooking Time: 10 minutes Preparation Time: 5 minutesSource: A Jess Creation

Ingredients1 tortilla wrap 45 asparagus spears1 chicken breast 1∕4 portobello mushroom, sliced1∕4 red pepper, sliced 1∕2 cup broccoli florettes1∕2 zucchini, sliced lengthwise 2 TBSP cream cheese

InstructionsCoat chicken in BBQ sauce or other simple sauce and grill. Cut into slices.

Toss vegetables in vegetable oil, salt and pepper, and oregano (or any other spice, or no spice at all) and grill on BBQ or broil in oven.

Spread tortilla with cream cheese. Assemble with chicken and vegetables. Wrap and eat either hot or cold.


OpenFaced Roasted Red Pepper Sandwich

Category: SandwichServings: 1 Cooking Time: 10 minutes Preparation Time: 5 minutesSource: Lori (Food and Drink Magazine)

Ingredients12 slices of thick crusty bread 2 TBSP goats cheese ¼ ½ cup sliced roasted red peppers arugula, spinach or baby green mix2 tsp extra virgin olive oilfresh black pepper and sea salt

InstructionsToast crusty bread in oven.

Take out and spread with goats cheese.

Put down one layer of red peppers, then top with a generous handful of arugula or your baby greens mix.

Drizzle with olive oil and sprinkle salt and pepper on top to desired taste.


Tuna Melt

Category: SandwichServings: 1 Cooking Time: 10 minutes Preparation Time: 5 minutesSource: A Jess Creation

Ingredients1 can tuna 1 pita break pita (or any bread) 1 TBSP hummus ½ TBSP mayo1 tsp mustard1/8 cup green onions, chopped1/8 cup pickles, diced small1 TBSP pickled hot peppers, diced¼ cup grated cheddar cheesesalt and pepper

InstructionsChop vegetables and grate cheese.

Mix all ingredients together with a fork.

Spread mixture onto pita bread and bake at 350 for approximately 10 minutes, until all the cheese is melted and the top is slightly brown.

Serve with veggies and dip.


Sauces, Dips and Dressings

Sauces, Dips & Dressings 87

Pesto

Category: SauceServings: 1 Preparation Time: 20 minutes Source: Food Network

Ingredients2 cups fresh basil leaves, packed 1/3 cup pine nuts or walnuts1∕2 cup fresh parmesan 3 cloves garlic1∕2 cup extra virgin olive oil salt and pepper

InstructionsBlend together in a food processor or blender.

Toss with warm pasta and serve, or use with any recipe calling for pesto.


Cranberry Sauce

Category: SauceServings: 1 Cooking Time: 15 minutes Preparation Time: 5 minutesSource: Steph

Ingredients1 cup water1 cup sugar4 cups fresh or frozen cranberries

InstructionsBring water and sugar to boil. Add cranberries.

Simmer cranberries until they burst (approximately 1015 minutes.

Remove from heat and cool in pot, then cool in fridge. Should form a jamlike cranberry sauce.

Great on toast with cream cheese after Thanksgiving!


Guacamole

Category: SauceServings: 1 Preparation Time: 5 minutes Source: A Jess Creation

Ingredients4 very ripe avacados 2 tsp lemon juice12 TBSP sour cream salt and peppercloves garlic, to taste

InstructionsPeel and mash avacado.

Add sour cream, lemon juice, garlic and salt and pepper. Stir to combine.

Serve immediately.

To keep fresh: place pits back into guacamole mix and lay plastic wrap so it's touching guacamole. Refrigerate.

When ready to serve again, remove pits and stir dip to remove any brown from the top.

*Tip* To remove pit from avacado, hit with sharp end of chef's knife until it "sticks".

Twist pit and pull out. Use cloth to remove pit from knife.


Asian Dipping Sauce

Category: SauceServings: 1 Cooking Time: 10 minutes Preparation Time: 10 minutesSource: Ricardo

Ingredients3∕4 cup water 2 cloves garlic3 TBSP rice vinegar 1∕2 tsp hot pepper sauce2 TBSP fish sauce 1/3 cup cranberries3 TBSP honey

InstructionsIn a saucepan over medium heat, bring all ingredients to a boil.

Let simmer 2 to 3 minutes until the cranberries start to split.

Strain if desired. Refrigerate.


Jim's Sauce

Category: SauceServings: 1 Cooking Time: 20 minutes Preparation Time: 10 minutesSource: Jim

Ingredients2 portobello mushroom2 cups heavy cream1/3 cup red winesalt and pepper

InstructionsWash and dry portobellos, removing stalks.

Chop mushrooms into "bite sized" pieces (mushrooms will reduce in size as they cook).

Lightly cook mushrooms in pan with a small amount of oil. When they are approximately half done, add cream and wine. Scrape bottom of pan and turn down to low. Simmer slowly, stirring often.

Cream should reduce to become a purple sauce, looking somewhat like dark cream of mushroom soup. Sauce should be the consistency of gravy.

Pour sauce over steak or chicken. Delicious also on potatoes and rice. And everything else.


Whisky Sauce

Category: Sauce Servings: 2 Cooking Time: 10 minutes Preparation Time: 2 minutes Source: A Jess Creation/The AllKnowing and Powerful Internet

Ingredients 1 TBSP butter 4 TBSP cream 1∕2 onion chopped finely splash whiskey 1∕2 cup stock salt and pepper 1 TBSP brown sugar worcestershire sauce

Instructions *If you are cooking meat: Cook onions and meat together, and skip adding onions below.*

Melt butter in pan and cook diced onions until soft.

Add stock and scrape bottom of pan. Add sugar, whiskey, salt and pepper and worcestershire.

And the cream and reduce.


"Maple Syrup"

Category: Sauce Servings: 4 Cooking Time: 5 minutes Preparation Time: 2 minutes Source: Food Class

Ingredients 1∕2 cup brown sugar 1∕4 cup water 1 tsp butter 1∕2 tsp maple flavouring Instructions Boil brown sugar and water for 2 minutes.

Remove from heat and add butter and maple flavouring.

Serve over pancakes or waffles.


Tapanade Aioli

Category: Sauce Servings: 1 Preparation Time: 20 minutes Source: Food Network

Ingredients 1∕2 cup prepared mayo 2 cloves garlic 1 lemon, zested 3 TBSP pitted black olives 2 tsp lemon juice 1∕4 tsp kosher salt 2 anchovy fillets 1∕4 tsp pepper

Instructions Combine mayo, lemon zest, lemon juice, anchovy fillets and garlic in a food processor until smooth.

Add olives, salt and pepper and pulse a few times.

Refrigerate for at least 30 minutes.


Tzatziki

Category: Sauce Servings: 10 Preparation Time: 45 minutes

Ingredients Cheese cloth 1∕2 tsp salt 2 cups low fat yogurt 2 cloves garlic 1 english cucumber

Instructions Line a sieve with cheese cloth and let yogurt drain 24 hours or overnight.

Peel and coarsely chop 1 English cucumber, place into seive and sprinkle with salt. Let stand 30 minjutes, rinse with cold water and pat dry.

Peel and mince garlic.

Mix ingredients together and refridgerate for 1 hour.


Bob's Salsa

Category: Dips Servings: 10 Preparation Time: 20 minutes Source: Uncle Greg (Bob)

Ingredients 1 56 oz can tomatoes, drained 1∕4 cup white vinegar 1∕2 green pepper 1∕2 tsp garlic powder 1∕2 red pepper 1∕4 tsp onion powder 1∕2 red or white onion 1 TBSP sugar 2 TBSP sliced, pickled jalepenos 1 TBSP salt

Instructions Chop all ingredients and mix in a bowl.

Mix vinegar and spices and pour over.

Let sit in fridge for 1 hour.


Olive Tapanade

Category: Dips Servings: 6 Preparation Time: 20 minutes Source: A Jess Creation

Ingredients 3 cloves Garlic 1 TBSP capers 1 cup pitted kalamata olives fresh thyme 1 TBSP olive oil ground pepper 2 anchovie fillets

Instructions Mix all ingredients in food processor.

Serve pita fresh pita bread.


Spinach Dip Category: Dips Servings: 10 Preparation Time: 10 minutes Source: Foods Class

Ingredients 2 cups sour cream 1 cup miracle whip 1 pkg Knorr Swiss vegetable soup mix 1 lb frozen spinach 1 loaf pumpernickle or sourdough bread

Instructions Thaw and strain spinach.

Mix ingredients together.

Hollow out bread and pour mix in.


Onion Dip

Category: Dips Servings: 10 Preparation Time: 10 minutes

Ingredients 1∕2 cup sour cream

2 tsp onion soup mix

1 tsp grated cheddar cheese

Instructions Blend sour cream and onion soup mix.

Add cheese. Chill, then serve.


Sweet and Sour Dip Category: Dips Servings: 10 Preparation Time: 10 minutes

Ingredients 1∕2 cup Miracle Whip 1 TBSP onion flakes 2 TBSP ketchup 1 tsp curry powder 2 TBSP honey 4 drops tobasco sauce

Instructions Combine ingredients, then chill and serve.


Vegetable Dip

Category: Dips Servings: 10 Preparation Time: 15 minutes

Ingredients 1∕2 cup mayonnaise 1∕2 tsp soya sauce 1∕2 tsp ginger 1 tsp milk 2 tsp chopped onion (fine) 1∕4 tsp horseradish 1∕2 tsp vinegar garlic powder 1 drop tobasco sauce salt and pepper

Instructions Combine ingredients, then chill and serve.


Summer Salsa Herb Dip Category: Dips Servings: 10 Preparation Time: 15 minutes

Ingredients 125 grams light cream cheese 1∕4 cups salsa 1∕2 cup sour cream 1 TBSP fresh dill, shopped 1 TBSP fresh basil, chopped

Instructions Beat cream cheese and sour cream together.

Add remaining ingredients.

Chill and serve.


Ruth's Pumpernickle

Category: Dips Servings: 10 Cooking Time: 45 minutes Preparation Time: 15 minutes Source: Ruth

Ingredients 1 cup cream cheese 4 cloves garlic 1 cup sour cream 23 stalks green onion 1 cup mayo 1 loaf pumpernickle 1 cup cheddar cheese, grated

Instructions Mix ingredients together.

Hollow out pumpernickle bread and fill with mixture.

Bake at 350 degrees for 2030 minutes until dip is warm.


Hummus Category: Dips Servings: 1 Preparation Time: 20 minutes Source: A Jess Creation

Ingredients 2 cans chick peas 2 TBSP white vinegar 23 tsp tahini 3 cloves garlic 1∕2 cup extra virgin olive oil 3 cloves roasted garlic 1∕4 cup lemon juice salt and pepper

Instructions Rinse chickpeas thoroughly.

In blender or food processor, mix chick peas, garlic and tahini. Slowly add half the oil. Pour in lemon juice, vinegar and salt and pepper and blend.

Add oil and continue blending until hummus is smooth. Adjust with lemon juice and tahini to taste.

(If the hummus tastes too "woody" there may be too much tahini. Try adding more lemon juice or vinegar.)


Honey Dijon Dressing

Category: DressingServings: 10 Preparation Time: 10 minutes Source: A Jess Creation

Ingredients1∕2 safflower oil 1∕4 cup honey1/3 cup canola oil ground pepper1/3 cup cider vinegar pinch onion salt1∕4 cup mustard dash worcester

InstructionsMix ingredients together in food processor, or whisk well by hand.


Max's Easy Caesar Dressing

Category: DressingServings: 6 Preparation Time: 10 minutes Source: Max

Ingredients1∕2 cup milk 2 cloves garlic, minced1∕4 cup mayonnaise 1/8 cup lemon juice1∕2 TBSP dijon mustard

InstructionsWhisk everything but lemon juice together.

Gradually whisk in lemon juice.

Let stand at least 10 minutes before using.


Asian Salad Dressing


Ingredients2 cloves garlic 1∕2 cup soya sauce1 TBSP ginger 2 tsp honey3∕4 cup sesame oil splash water1/3 cup rice vinegar

InstructionsMix ingredients together.

Especially good served on mixed greens with sushi.

*Water sounds weird, but it is necessary!


Sweet Onion Dressing

Category: DressingServings: 4 Cooking Time: 10 minutes Preparation Time: 1∕2 hourSource: Pat's Mom

Ingredients1∕2 red onion 2 TBSP water1∕4 cup sugar salt and pepper3∕4 cup vegetable oil ice water1∕4 cup white vinegar

InstructionsRough chop onion and let stand in ice water as long as possible, at least 30 minutes.

Remove onions from water, and combine all ingredients in food processor.

Add sugar and salt to taste.


Poppyseed Dressing


Ingredients2/3 cup sunflower oil 2/3 tsp salt1∕4 cup white wine vinegar juice of 1/2 lemon3 tsp sugar 1 TBSP poppyseeds1 tsp dry mustard

InstructionsBlend all ingredients together in food processor. Or whip together with whisk.

Makes 1.5 cups.


Spices

Spices 112

All Purpose Spice

Category: Spices Preparation Time: 10 minutes Source: Foods Class

Ingredients 2 TBSP chili powder 2 tsp oregano 2 tsp onion powder 1 tsp paprika 2 tsp cumin 1 tsp salt 2 tsp garlic powder 1∕2 tsp cayenne

Instructions MIx together.

Use to flavour meats, vegetables, etc.

Spices 113

Melissa's Blackening Spice

Category: Spices Preparation Time: 5 minutes Source: Melissa

Ingredients 5 tsp paprika 1∕2 tsp cayenne 1 tsp oregano 1∕2 tsp pepper 1 tsp thyme 1∕2 tsp garlic powder 1∕2 tsp basil pinch salt

Instructions Combine together.

Use on meat or fish.

Spices 114

Jessica's Blackening Spice

Category: Spices Preparation Time: 10 minutes Source: A Jess Creation

Ingredients 3 TBSP paprika 1 tsp dried thyme 1 TBSP onion powder or onion flakes 1 tsp oregano 2 tsp ground black pepper 1∕2 tsp celery salt 1 tsp salt pinch garlic powder 1 tsp cayenne pepper

Instructions Mix together and use for fish or meat.

Can also put into food processor or spice grinder and blend to make smooth.

Spices 115

Taco Seasoning

Category: Spices Servings: 1 Preparation Time: 5 minutes Source: The AllKnowing and Powerful Internet

Ingredients 2 1∕2 TBSP chili powder 1 TBSP garlic powder 1 1∕2 TBSP paprika 1 1∕2 TBSP onion flakes 2 TBSP cumin 1∕2 tsp chili flakes 2 tsp oredano 1 tsp salt

Instructions Mix spices together. Adjust chili flakes and cayenne pepper to taste.

Spices 116

Burrito Seasoning

Category: Spices Servings: 1 Preparation Time: 5 minutes Source: The AllKnowing and Powerful Internet

Ingredients 4 TBSP chili powder 3 tsp dried minced garlic or garlic powder 4 TBSP dried onion flakes 3 tsp crushed red peppers 4 tsp cornstarch 2 tsp dried bouillon mix 3 tsp salt 1 1∕2 tsp oregano 3 tsp cumin

Instructions Mix together and store in airtight jar.

To use: brown chicken or beef in skillet. Shake on spice powder and add 1/2 cup water. Simmer until meat has absorbed spices and no liquid is left.

Spices 117

Spices 118

Breakfasts

Breakfasts 119

Eggs Benedict

Category: Eggs Servings: 4 Cooking Time: 10 minutes Preparation Time: 20 minutes Source: Dad

Ingredients 4 eggs 1∕4 cup melted butter 4 egg yolks white wine 2 TBSP lemon juice 2 english muffins 2 TBSP vinegar 8 slices thin ham

Instructions In a double boiler, boil water and place egg yolks in top. Whip constantly.

In a separate pan, boil water and poach eggs.

Toast english muffins and top with ham.

To egg yolks add: lemon juice (whip) vinegar (whip) butter (whip)

Remove from heat and add wine (whip).

Breakfasts 120

Crustless Quiche

Category: Eggs Servings: 4 Cooking Time: 30 minutes Preparation Time: 20 minutes Source: A Jess Creation

Ingredients 1 onion 2 uncooked sausages, casings removed 45 eggs (or 45 pieces of bacon)½ cup cream 4 mushrooms, chopped½ cup milk 2 sweet pepper2 tsp oregano ½ cup frozen spinach, thawed and drained1 tsp basil 1/3 cup cheese of choicedash thymesprinkle of paprikasalt and pepper

Instructions Caramelize onions in pan. Spread as a bottom layer in a deepdish casserole dish.

In same pan, cook sausage like ground beef. Add layer to casserole dish.

In same pan, gently cook mushrooms and sweet pepper, and any other vegetables you would like. Add layer to casserole dish.

Add layer of spinach and then cheese.

In a bowl, whisk eggs. Add spices and milk ingredients. Whisk.

Pour into casserole dish. Sprinkle with paprika and bake at 350 for 30 minutes, or until edges look brown and “rounded” and toothpick comes out of middle clean.

Breakfasts 121

Scones

Category: BreadsServings: 8 Cooking Time: 15 minutes Preparation Time: 15 minutes Source: The AllKnowing and Powerful Internet

Ingredients 2 cups sifted flour 1∕2 tsp salt 1∕4 cup white sugar 1∕4 cup butter 2 1∕2 tsp baking powder 3∕4 cup raisins 1∕2 tsp baking soda cup milk

Instructions Sift dry ingredients together. Cut in butter.

Stir in rasins.

Add milk and mix in. Add more if necessary.

Knead lightly. Divide into portions and bake for 12 minutes on 425 degrees.

Cheese variationomit: 1/4 cup sigar add: 2/3 cup grated cheddar cheese

1/2 tsp. dried oregano to the dry mixture before adding milk.

Top each scone with a little cheese before baking.

Breakfasts 122

Buttermilk Scones

Category: Breads Servings: 8 Cooking Time: 10 minutes Preparation Time: 10 minutes Source: The AllKnowing and Powerful Internet

Ingredients 2 cups flour 1∕2 tsp soda 1∕2 tsp nutmeg 8 TBSP butter 2 tsp sugar 3∕4 cup buttermilk 1∕2 tsp salt 1 egg 2 tsp baking powder 1∕2 cup currants

Instructions Add nutmeg to flour and mix 1 egg into buttermilk.

Add dry ingredients and stir. Cut in butter.

Add buttermilk and egg and knead.

Roll into a circle and cut into wedges.


Breakfasts 123

Cream Scones

Category: Breads Servings: 8 Cooking Time: 18 minutes Preparation Time: 10 minutes Source: The AllKnowing and Powerful Internet

Ingredients 2 cups sifted flour 2 eggs, beaten 4 tsp baking powder 3∕4 cup whipping cream 3∕4 tsp salt 1∕4 cup dried currants 1 TBSP brown sugar cinnamon sugar 1∕4 cup butter

Instructions Sift the dry ingredients together and cut in the butter with a wire pastry cutter. Beat eggs until light, then mix them with the whipping cream. Add this liquid mix to the dry ingredients, stirring as little as possible.

Pat the dough or roll it out until it is about 1/4"1/2" thick. Cut into triangles and place on greased and floured baking pan.

Sprinkle the tops lightly with the cinnamon sugar mixture if desired.

Bake at 425F for about 18 minutes until lightly golden.

Serve with butter, jam or whipped cream.

Breakfasts 124

Pancakes

Category: BreadsPreparation Time: 10 minutes Servings: 4 Cooking Time: 20 minutes Source: The AllKnowing and Powerful Internet

Ingredients 2 cups all purpose flour 1 egg 2 1∕2 tsp baking powder 1 1∕2 cups milk 1∕2 tsp salt 2 TBSP melted butter

Instructions Mix dry ingredients together.

Whisk egg with milk.

Mix into dry ingredients.

Add melted butter and mix.

Cook on mediumhigh heat with butter or oil.

Breakfasts 125

Swedish Pancakes

Category: Breads Servings: 8 Cooking Time: 5 minutes Preparation Time: 10 minutes Source: Meagan

Ingredients 2 cups rolled oats 1∕2 cup flour 2 cups buttermilk 2 TBSP brown sugar 2 eggs 1 tsp baking soda 1∕4 cup canola or sunflower oil 1 tsp baking powder

Instructions Soak oats and buttermilk overnight.

Add eggs and oil.

Mix dry ingredients together and add to wet ingredients.

Pour into a lightly greased pan to cook pancakes.

Breakfasts 126

Buttermilk Waffles

Category: BreadsServings: 8 Preparation Time: 10 minutes Cooking Time: 10 minutes Ingredients 3 cups all purpose flour 1 1∕2 tsp cinnamon 1 1∕2 TBSP sugar 6 eggs 3 tsp baking soda 3 cups buttermilk 3 tsp baking powder 3 TBSP melted butter 1 1∕2 tsp salt

Instructions Lightly grease and preheat waffle iron.

In a bowl, whisk together flour, sugar baking soda, baking powder, salt and cinnamon. Crack eggs into flour mixture, pour buttermilk and melted butter on top. Gently stir ingredients together until they create a lumpy batter. Do not overmix.

Spoon approximately 1/3 to 1/2 cup batter into waffle iron. Bake for about 2 minutes.

Berry syrup: Place berries and maple syrup in a small saucepan and cook gently for 23 minutes.

Breakfasts 127

Allie's Banana Bread

Category: Breads Servings: 4 Cooking Time: 1 hour 10 minutes Preparation Time: 10 minutes Source: Allie

Ingredients 3 mashed bananas 1 1∕2 cup flour 1 egg 1 tsp baking soda 1∕2 cup mayo 1 tsp salt 1 cup sugar

Instructions Mix bananas, egg and mayo in one bowl.

Mix sugar, flour, soda and salt in another.

Add dry ingredients to wet and mix.

Pour into loaf pan and bake at 350 degrees for 6070 minutes.

Breakfasts 128

Whole Wheat Soft Pretzels Category: Breads Servings: 8 Cooking Time: 20 minutes Preparation Time: 20 minutes Source: Foods Class

Ingredients 1 1∕2 tsp active dry yeast 1 1∕2 cups all purpose flour 2/3 cup warm water 1 egg 1 1∕2 tsp sugar 1∕4 cup water 1∕4 tsp salt 2 TBSP coarse sea salt 1∕2 cup whole wheat flour

Instructions In large bowl dissolve yeast into water.

Add sugar, salt, and both flours.

Knead bough until smoother. Divide into 8 pieces.

Let rest for 10 minutes, the roll each into 15 inch rope.

Shape into pretzel.

Brush with egg and water wix and sprikle with coarse salt.


Breakfasts 129

Carrot Muffins Category: Muffins Servings: 12 Cooking Time: 20 minutes Preparation Time: 10 minutes Source: Momma Jane

Ingredients 1 cup white sugar 1 tsp vanilla 3∕4 cup vegeatable oil 1∕2 tsp salt 2 eggs 1 1∕2 cup flour 1 tsp baking soda 1 tsp baking powder 1 TBSP warm water 1 cup grated carrot

Instructions Beat together white sugar, vegetable oil and 2 eggs.

Dissolve baking soda in warm water and add to mixture, along with vanilla, salt, flour, baking powder and carrot.

Mix and spoon into muffin cups.


Breakfasts 130

Honey Bran Muffins Category: Muffins Servings: 12 Cooking Time: 20 minutes Preparation Time: 10 minutes Source: Momma Jane

Ingredients 1 cup bran 1 egg 1 cup buttermilk 1 cup flour 1∕2 cup brown sugar 2 tsp baking powder 2 TBSP honey 1∕2 tsp baking soda 1/3 cup butter 1 tsp salt

Instructions Soak bran in buttermilk.

Cream butter and sugar.

Add egg, honey and the buttermilk mixture.

Stir in dry ingredients.

Spoon into muffin tray and bake at 375 degrees for 1520 minutes.

Breakfasts 131

Maple Walnut Muffins

Category: Muffins Servings: 12 Cooking Time: 20 minutes Preparation Time: 10 minutes Source: The AllKnowing and Powerful Internet

Ingredients 2 cups sifted all purpose flour 1∕2 cup maple syrup 1 TBSP baking powder 2 eggs 1 tsp salt 3∕4 cup milk 1 1/5 cup butter or margarine 1/3 cup chopped walnuts 1∕2 cup brown sugar

Instructions Sift the flour, baking powder, and salt together and set aside.

Cream the butter and sugar together until light and fluffy. Stir in the maple syrup and the eggs and beat until well blended.

Add the flour mixture alternately with the milk and beat until well blended. Stir in the walnuts.

Carefully pour the batter into the muffin pan, filling each section to about 3/4 full.

Bake at 375 for 20 minutes or until a toothpick inserted in center comes out clean.

Breakfasts 132

Granola Category: BreakfastServings: 1 Preparation Time: 20 minutes Cooking Time: 20 minutes Source: The AllKnowing and Powerful Internet

Ingredients 6 cups rolled oats 1 tsp cinnamon 23 cups mixed nuts and seeds dash salt 1 cup dried coconut 1∕21 cup honey or maple syrup 1 cup chopped dried fruit

Instructions Heat up a skillet large enough to hold everything. Add the oats and cook, stirring occasionally, until they begin to change colour and become fragrant, 3 to 5 minutes.

Add the nuts and seeds and continue to cook, stirring frequently, for 2 minutes. Add the coconut and cook, stirring for 2 minutes more. Add the cinnamon, salt, and sweetener, stir and place in the oven.

Bake for at 300F 20 minutes, stirring once or twice during that period.

Add the dried fruit, stir, and cool on a rack, continuing to stir once in a while until the granola reaches room temperature. Transfer to a sealed container and store in the refrigerator; it will keep indefinitely.

Breakfasts 133

Drinks and Desserts

Drinks and Desserts 134

Electric Lemonade

Category: Drinks Servings: 4 Cooking Time: 10 minutes Preparation Time: 20 minutes Source: Magazine

Ingredients 2 cups sugar 8 oz lemon vodka 2 cups water sparkling water 1 cup fresh lemon juice 1 TBSP lemon zest 1 lg mint sprig, chopped

Instructions Boil sugar and water for 3 minutes to make syrup. Let cool.

Combine syrup with lemon juice and mint leaves. Freeze into ice cubes.

Blend together ice cubes with vodka and sparkling water.

Garnish with lemon zest.


Moroccan Mint Tea

Category: Drinks Servings: 4 Cooking Time: 8 minutes Preparation Time: 5 minutes Source: Anna Olsen

Ingredients 2 cups fresh mint leaves 2 TBSP loose green tea leaves 1∕4 cup sugar 6 cups boiling water 2 TBSP honey

Instructions Combine mint, sugar, honey and tea in a teapot.

Pour boiling water over and let steep 5 to 8 minutes. Strain out mint and tea leaves and pour into glasses.

Garnish with a mint sprig and serve.


Cocoa

Category: Drinks Servings: 2 Cooking Time: 10 minutes Preparation Time: 10 minutes Source: Foods Class

Ingredients 2 TBSP cocoa 2 cups cold water 2 TBSP sugar 1 cup skim milk powder pinch salt 1∕4 tsp vanilla 1/3 cup hot water mini marshmallows

Instructions In a double boiler bring cocoa, sugar, salt and water to a boil. Boil for 2 minutes, stirring constantly.

Remove from heat and add: cold water and skim milk powder.

Place over double boiler; cover and heat until frothy. Stir constantly.

Add 1/4 tsp vanilla.

Serve with marshmallows, if desired.


Grapefruit and Raspberry Granita

Category: MiscellaneousServings: 2Cooking Time: 2 hoursPreparation Time: 30 minutesSource: Weight Watchers Cookbook

Ingredients2 cups pink grapefruit juice1 1/2 cups fresh or drained thawed frozen raspberries1/2 cup superfine sugar

InstructionsIn a medium bowl, combine the grapefruit juice and raspberries; stir to mix well. Set a finemesh sieve over a 1quart freezersafe container with a tightfitting lid. Pour the raspberry mixture through the sieve; press the raspberries to extract as much juice as posisble; discard seeds.

Add the sugar to the raspberry mixture; stir to mix well. Freeze, covered, stirring with a fork every 30 minutes after 4 hours, until frozen, about 6 hours total.


Fun Buns Category: Miscellaneous Servings: 12 Cooking Time: 15 minutes Preparation Time: 1 hour Source: Company's Coming Kids Cooking

Ingredients 2 cups flour Coating3 TBSP sugar 6 TBSP brown sugar4 tsp baking powder 2 tsp cinnamon1∕2 tsp cream of tartar 1 TBSP butter1∕2 tsp salt 1∕4 cup cold butter 3∕4 cup milk Instructions Combine flour sugar, baking powder, cream of tartar and salt in bowl. Cut in butter.

Add milk and stir until it pulls away from sides.

Knead 8 times until dough is smooth.

Cut dough into 12 pieces and roll into rope.

Melt butter and coat rope. Dip in brown sugar and cinnamon mixture, then roll into a cinnamon bun. Pinch end and tuck underneath.

Bake on 400 degrees for 1215 minutes.


Witch Fingers

Category: CookiesCooking Time: 12 minutes Preparation Time: 15 minutes Source: Tracy

Ingredients 1∕2 cup butter, soft 11∕4 cups all purpose flour 1/3 cup brown sugar 1∕4 cup whole almonds 1∕2 tsp vanilla

Instructions Combine butter, brown sugar and vanilla in a mixing bowl. Beat with an electric mixer until fluffy.

Add flour, 1/4 cup at a time, until dough becomes too stiff to beat. Knead by hand until all the flour is incorporated.

Roll pieces of dough into shapes about the size of fingers and transfer to baking sheets that have been sprayed with nonstick cooking spray.

Using a pin or sharp knife, carve knuckles into dough. Cut out a place for fingernails (almond half). Insert almond into each dough finger.

Bake at 325 for 1012 minutes or until golden.


Grandma's Date Filled Oat Cookies

Category: Cookies Servings: 24 Cooking Time: 15 minutes Preparation Time: 20 minutes Source: G'ma

Ingredients Cookies Date Filling 1∕2 cup shortening 1 cup dates 1∕2 cup butter 2/3 cup water1 cup brown sugar 1 tsp lemon juice 1∕2 cup milk 1∕4 cup sugar 2 cups oats 1 3∕4 cups flour 3 tsp baking powder 1∕2 tsp salt Instructions Cookies Combine shortening and sugar. Add milk then oats. Add remaining ingredients. Chill dough.

Roll quite thinly on floured board. Cut into shapes.

Bake on greased tin at 350 for 1215 mins.

Filling Cook water, dates and sugar on low until thick, stirring often (and smashing dates with back of fork). Add lemon.

Spread generous amounts of filling between two oat cookies.


Shortbread Snowball Cookies

Category: CookiesServings: 5 dozen Preparation Time: 1 hour + 20 minutesCooking Time: 10 minutesSource: Steph

Ingredients3/4 cup unsalted butter, softened1 cup sugar1 egg2 tsp vanilla2 1/2 cup flour1/2 tsp baking powder1 cup smarties, choppedicing sugar

InstructionsPreheat oven to 375 F. Using electric mixer, beat butter with sugar until light and fluffy. Beat in egg & vanilla. In separate bowl, stir together flour & baking powder. Using wooden spoon, gradually stir flour mixture into butter mixture, adding smarties at the very end.

Using rounded tablespoons of dough, shape into balls. Place on parchment paperlined baking sheets. Chill for al least 1 hour or up to 1 day.

Bake in centre of oven for 10 minutes. Cool for 3 minutes. Sift icing sugar into shallow bowl. Immediately roll each cookie in icing sugar to coat well.


Great Grandma Howlett's Chocolate Chip Cookies

Category: Cookies Servings: 24 Cooking Time: 10 minutes Preparation Time: 15 minutesSource: Great Grandma Howlett

Ingredients1/2 cup margarine 1∕2 tsp salt1∕2 cup brown sugar 1∕2 tsp soda1∕2 cup white sugar 1∕2 pkg chocolate chips1 egg 1∕2 tsp vanilla1 cup flour 1 cup oatmeal1∕2 tsp baking powder

InstructionsBeat together margarine, sugars, egg and flour.

Add remaining ingredients.



Fig Olsens

Category: Cookies Servings: 60 Cooking Time: 15 minutes Preparation Time: 2 hours Source: Anna Olsen

Ingredients Dough1 1∕4 cups all purpose flour 1∕4 cup sugar Filling1∕2 tsp baking powder 1 1∕2 cup diced dried figs 1∕4 tsp baking soad 1∕2 cup fresh orange juice 1∕4 tsp ground cinnamon 4 tsp lemon juice 1∕4 tsp salt 1∕2 tsp ground cinnamon 1∕2 cup butter, chilled and cut into pieces 1 large egg1 egg yolk

Instructions Dough Combine flour, sugar, baking powder, baking soda, cinnamon and salt. Cut in butter until dough is a rough, crumbly texture.

Add whole egg and egg yolk and blend in until dough comes together. Shape into a disc, wrap and chill for an hour.

Filling Combine all ingredients in a small saucepot and bring up to a simmer. Simmer until the figs absorb all liquid, about 10 minutes. Let cool and purée in a food processor and chill completely.

On a lightly floured surface, roll out dough into a rectangle, just under 1∕4inch thick. Using a knife or pastry cutter, cut strips of dough that are at least 4 1∕2 inches wide.


Spoon filling (or pipe with a piping bag) along center of the strip. Brush left side of pastry dough with egg wash and fold right side of pastry over filling, so that egg washed side meets it. Trim edges.

Lift filled cookie tube to a parchmentlined baking sheet and press down to flatten. Repeat with remaining strips and brush tops with egg wash.

Bake at 375 for 15 to 18 minutes, until a light golden brown. Allow cookies to cool, then cut strips into 1inch bites.


Double Chocolate Chip Cookies

Category: CookiesServings: 24 Cooking Time: 11 minutes Preparation Time: 10 minutesSource: Foods Class

Ingredients1∕2 cup butter 1 1/3 cup flour1∕2 cup shortening 1∕4 cup unsweetened cocoa3∕4 cup packed brown sugar 1 tsp baking soda1∕2 cup sugar 1∕2 tsp salt1 tsp vanilla 1 cup chocolate chips1 egg

InstructionsCream butter, shortening, and sugars together.

Add vanilla and egg and beat.

Add remaining ingredients and stir.

Bake at 375 degrees for 711 minutes. Makes 4 dozen cookies.


Sugar Cookies

Category: CookiesServings: 36 Preparation Time: 1∕2 hourCooking Time: 12 minutes

Ingredients1 cup butter, softened Icing 1 cup packed brown sugar 2 3∕4 cups incing sugar 1 egg food colouring1 tsp vanilla 2 cups all purpose flour 1∕2 tsp baking powderpinch salt1∕4 tsp nutmeg

InstructionsBeat butter until light anf fluffy; gradually beat in sugar. Beat in egg and vanilla.

In separate bowl mix together dry ingredients, then add to wet mixture.

Divide dough into 4 portions, flatten slightly. Wrap in plastic wrap and refridgerate between 1 and 24 hours.

On a lightly floured board, will out 1 portion at a time to be 1/4 inch thick.

Using cookie cutters cut shapes and place on parchment lined cookie sheets.

Bake at 375 degrees for 1012 minutes. Let cool completely before icing

NotesVariation: Cocoa Sugar CookiesFor dark cookies replace 1/3 cup of the all purpose flour with unsweetened cocoa.For lighter cookies replace 1/4 cup of the flour with cocoa powder.


Melting Moments Shortbread

Category: CookiesServings: 36 Cooking Time: 10 minutes Preparation Time: 15 minutesSource: Donna Ward

Ingredients1 cup soft butter 1∕2 cup icing sugar1 cup flour 1 tsp vanilla1∕2 cup corstarch

InstructionsBeat butter until fluffy.

Add vanilla THEN dry ingredients to butter (slowly, while beating).

Drop 1/3 tsp fulls onto cookie sheet and bake at 325 degrees for 10 minutes.

NotesCan put cherry piece in centre before baking.


Ginger Crinkles

Category: CookiesServings: 36 Cooking Time: 15 minutes Preparation Time: 15 minutesSource: Company's Coming Kids Cooking

Ingredients1 cup butter, room temp 2 tsp baking soda1 1∕2 cups sugar 2 tsp cinnamon1 lg egg 1 tsp ginger2 TBSP dark corn syrup 1∕4 tsp ground cloves1∕2 cup mild molasses 1∕2 tsp salt3 cups all purpose flour 1∕4 white sugar, to coat

InstructionsMix butter, sugar, egg, syrup and molasses together.

Add flour, soda, cinnamon, ginger, cloves, and salt. Mix.

Roll into 1 1/2 inch balls then roll in 1/4 cup white sugar.

Place on cookie sheet and smoosh slightly.



Cinnamon Roll Cookies

Category: CookiesServings: 48 Cooking Time: 15 minutes Preparation Time: 20 minutesSource: Bramadat's Wife (Melissa)

Ingredients4 cups flour 1 cup milk3 tsp baking powder 1 tsp vanilla1∕2 tsp salt melted butter1 cup white sugar brown sugar1 1∕4 cup shortening dried cinnamon1 egg

InstructionsMix flour, baking powder, salt and sugar. Cut in shortening.

Pug egg in a 1 c. measuring cup and fill with milk and vanilla.

Mix and knead dough. Roll to desired thickness (1/4 to 1/2").

Cover with melted butter, brown sugar and cinnamon.

Roll up from side. Cut into slices.

Bake at 300 degrees for about 15 minutes.


Gingerbread Men

Category: CookiesServings: 12 Cooking Time: 15 minutes Preparation Time: 1 hourSource: Melissa

Ingredients3∕4 cup shortening 1 TBSP cinnamon1 cup brown sugar 1 TBSP salt1 egg 2 cups flour1∕2 cup molasses 2 tsp baking soda1 TBSP ginger

InstructionsMix ingredients together.

Put in fridge and chill, then roll into gingerbread men.

Bake at 350 degrees until men are golden.


Butterscotch Oat Drops


Ingredients1∕2 cup butter, room temp. 1 cup all purpose flour1∕2 cup brown sugar, packed 1 cup rolled oats1∕4 cup white sugar 1∕2 tsp baking powder1 lg egg 1∕2 tsp baking soda1∕2 tsp vanilla 1∕2 tsp salt

InstructionsMix butter, sugar, egg and vanilla together.

Add remaining ingredients and mix,



Chocolate Oat Chippers


Ingredients1∕2 cup butter, room temp. 1 cup rolled oats1 cup brown sugar, packed 1∕2 tsp baking soda1 lg egg 1∕4 tsp salt1∕2 tsp vanilla 3∕4 cup semisweet chocolate chips1 cup all purpose flour 1∕2 cup chopped walnuts optional

InstructionsMix butter, sugar, egg and vanilla.

Add dry ingredients, stirring in one at a time.



Fiddle Diddles

Category: CookiesServings: 40 Preparation Time: 15 minutes Source: Company's Coming Kids Cooking

Ingredients1∕2 cup butter 1∕2 cup coconut2 cups sugar 1∕2 cup walnuts1∕2 cup milk pinch salt6 TBSP cocoa 1 tsp vanilla3 cups quick cooking oats

InstructionsIn a saucepan boil butter, sugar and milk.

Remove fromheat and add cocoa, oats, coconut, walnuts, salt and vanilla.

Drop by teaspoonful onto waxed paper. Cool completely.


Popcorn Ghosts Category: Dessert Servings: 12 Preparation Time: 10 minutes Source: Sharon Bliss

Ingredients 1 regular bag marshmallow 1 pound white chocolate 1∕2 cup butter mini chocolate chips 6 cups popcorn, popped black licorice strings

Instructions Combine marshmallow and butter in a large saucepan. Cook and stir over medium heat until mixture is melted and smooth.

Stir in popcorn, mix well.

Use about 1 cup popcorn mixture to form ghost shapes. Allow ghost to cool completely on waxed paper.

Place each ghost on cooling rack set over waxed paper. Spoon melted white chocolate over each ghost to cover completely.

Decorate with mini chocolate chips for eyes and licorice string mouths.


Fudge

Category: SquaresServings: 1 Preparation Time: 10 minutes Source: Steph

Ingredients6 TBSP butter 1 tsp vanilla6 TBSP milk 2 cups icing sugar2 cups brown sugar

InstructionsBoil butter, milk and brown sugar on stovetop.

Remove from heat and add remaining ingredients.

Beat until smooth and pour into pan.

Let cool and cut into squares.


Blond Brownies

Category: SquaresServings: 16 Cooking Time: 25 minutes Preparation Time: 15 minutesSource: Momma Jane

Ingredients1∕4 cup margarine, melted 1 tsp baking powder1 cup brown sugar 1∕2 tsp salt1 egg 1∕2 tsp vanilla3∕4 cup flour 1∕2 cup coconut

InstructionsStir together margarine and brown sugar.

Cool, then add rest of ingredients.

Pour into 8" pan and bake at 350 degrees for 25 minutes.


Skor Bars

Category: SquaresServings: 12 Cooking Time: 15 minutes Preparation Time: 5 minutesSource: Abby

Ingredients1 box Ritz crackers, crushed1 can store bought icing1 can condensed milk1 bag Skor Hershey's Chipets

InstructionsMix crushed crackers, 3/4 bag of chipets and condensed milk together.

Push into small square pan.

Bake at 350 degrees for 15 minutes. Let cool.

Ice squares and sprinkle with remaining chipets.


Sesame Snaps

Category: SquaresServings: 12 Preparation Time: 20 minutes Source: Melissa

Ingredients1 cup finely packed brown sugar 1∕2 cup flour1∕4 cup butter, softened 1∕2 tsp baking powder1 egg, beaten 1∕4 tsp salt1∕2 tsp vanilla 1 cup toasted sesame seeds1 tsp lemon juice

InstructionsNot entirely sure of these directions.

Mix together and spread on cookie sheet.

Bake until golden brown (at 350 degrees).


Chipits Granola Bars

Category: SquaresServings: 12 Cooking Time: 20 minutes Preparation Time: 10 minutesSource: Jean

Ingredients1/3 cup margarine 1∕2 tsp salt1 cup brown sugar 1∕2 tsp cinnamon1 egg 1∕4 cup milk1 tsp vanilla 1 1∕2 granolatype cereal1 1/3 cup all purpose flour 2 cups semi sweet chocolate chips1∕2 tsp baking soda

InstructionsCream margarine and sugar together.

Beat in egg and vanilla.

Mik together flour, soda, salt and cinnamon. Alternate milk with these dry ingredients.

Stir in granola and chocolate chips.



Chipits Chewy Nut Bars

Category: SquaresServings: 12 Cooking Time: 40 minutes Preparation Time: 15 minutesSource: Jean

Ingredients1∕2 cup margarine 2 tsp baking powder2 cups firmly packed brown sugar 1 tsp salt1 tsp vanilla 1 cup semi sweet chocolate chips2 eggs 1 cup chopped nuts1 1∕2 cup all purpose flour

InstructionsMelt margarine and stir in sugar and vanilla. Add eggs one at a time.

Stir together flour, powder and salt and add to pot.

Pour mixture into pan. Top with chipits and nuts.



Pumpkin Pie

Category: Pie Servings: 2 Cooking Time: 55 minutes Preparation Time: 45 minutes Source: G'ma

Ingredients 1 1∕2 cups pumpkin 1 tsp cinnamon 3∕4 cups brown sugar 1∕4 tsp nutmeg 1∕2 tsp ginger 3 eggs 1∕2 tsp salt 1 c whole Carnation milk

Instructions If using real pumpkins ("sugar pumpkins"), roast until tender then scoop out inards.

Drain any liquid.

Combine pumpkin, sugar, salt and spices.

Add egg yolks and milk. Beat egg whites and fold in.

Pour into unbaked pastry shell and bake at 450 for 10 minutes, then at 325 for 45 minutes.


Creme Brulee

Category: PuddingServings: 4 Cooking Time: 1∕2 hour Preparation Time: 6 hoursSource: The AllKnowing and Powerful Internet

Ingredients2 cups heavy cream 1 tsp vanilla1∕4 cup white sugar 3 egg yolkspinch salt 4 TBSP white sugar

InstructionsPreheat oven to 300 degrees and line baking pan with damp cloth.

Boil large pot of water.

In separate pan, combine cream and sugar until steam rises (45 minutes on medium).

In bowl beat egg and vanilla until smooth. Pout hot cream into yolks, a little at a time, stirring constantly.

Pour into 4 ramekins and put ramekins in baking dish. Pour boiling water half way up the side of the ramekins.

Cover with tin foil.

Bake for 2530 minutes (on 300 degrees).

Chill for 46 hours.

Last minute: sprinkle with sugar and place under broiler for 23 minutes.


Whisky Cake

Category: CakeServings: 1 Cooking Time: 1 hour Preparation Time: 1 daySource: Momma Jane

Ingredients1 white cake mix 2 TBSP flour1 lg instant vanilla pudding mix 1 cup walnuts, chopped1 oz whisky 1∕2 lb butter4 eggs 3 2/5 cup sugar1 cup milk 1∕2 cup whisky1∕2 cup oil

InstructionsCombine and beat cake mix, pudding mix, 1 oz whisky and eggs until thick and smooth.

Add milk and oil and mix well.

Add flour to walnuts and then add to mixture.

Bake in a greased and floured tube pan at 350 degrees for 1 hour.

Remove from oven and immediately pour over glaze:

Boil together 1/2 lb butter, sugar and whisky.

Let stand 2 1/2 hours in pan. Turn out and refrigerate for 24 hours.

Best served cold.


Mom's Carrot Cake

Category: CakeServings: 1 Cooking Time: 50 minutes Preparation Time: 20 minutesSource: Momma Jane

Ingredients2 cups sugar 1∕2 cup oil 4 eggs 2 cups flour2 tsp baking soda 1 tsp cinnamon 1 tsp salt3 cups grated carrot

InstructionsMix sugar and oil; add eggs.

Sift together dry ingredients and add to mixture.

Add grated carrot.

Pour into ungreased tube pan.

Bake at 350 degrees for 50 minutes, or 20 minutes for cupcakes.

Top with Cream Cheese Icing (page 171)


Deep Dark Chocolate Cake

Category: CakeServings: 1 Cooking Time: 35 minutes Preparation Time: 20 minutesSource: Becky

Ingredients1 3∕4 cups all purpose flour 1 cup milk2 cups white sugar 1∕2 cup vegetable oil3∕4 cups cocoa 2 tsp vanilla1 1∕2 tsp baking soda 1 cup boiling water1 1∕2 tsp baking powder1 tsp salt 2 eggs InstructionsBeat all ingredients but water together on medium speed for 2 minutes.

Add 1 cup boiling water and stir.

Bake in greased pan on 350 degrees for 3035 minutes.

Top with Chocolate Icing (page 170).


The Ultimate Cheesecake

Category: CakeServings: 1 Cooking Time: 4 hours Preparation Time: 20 minutesSource: Melissa

IngredientsCrust Filling2 cups ground graham crackers 2 blocks cream cheese, softened1∕2 tsp cinnamon 3 eggs 1∕4 cup butter 1 cup sugar

2 cups sour cream 1 lemon 1 dash vanilla

InstructionsMix crust together and press into pie dish.

Refridgerate for 5 minutes.

Cream filling ingredients together.

Pour over crust and bake at 325 degrees for 45 minutes.

Cool in the fridge for 4 hours.


Irish Cream Cheesecake

Category: CakeServings: 1 Cooking Time: 1 hour Preparation Time: 45 minutesSource: Anna Olsen

IngredientsCrust Filling 3∕4 cup graham cracker crumbs 2 cups whipping cream1∕2 cup regular oats (not quick cook) 6 oz semisweet chocolate, chopped 1∕4 cup light brown sugar 1 lb cream cheese, room temp.1∕4 cup unsalted butter, melted 1 TBSP cornstarch1∕2 tsp vanilla 3∕4 cup sugar

1∕2 cup Irish Cream liqueurBrickle Almond Garnish 2 large eggs1 TBSP egg white1∕2 cup whole almonds, toasted1/3 cup sugar1∕4 cup honey1∕2 tsp ground cinnamon1∕2 tsp salt InstructionsIn food processor, mix graham crumbs, oats, and sugar. Add butter and vanilla and pulse until you have an even texture.

Press into bottom of springform pan and bake for 7 minutes at 350 degrees. Allow to cool.

Reduce oven temperature to 325 degrees.

Heat cream to just below a simmer and pour over chocolate; whisk gently until smooth.In separate bowl, beat cream cheese until fluffy.


Pour in sugar slowly, then cornstarch, then Irish Cream liqueur. Beat in eggs, one at a time.

Pour chocolate mixture into cheesecake filling and blend well. Scrape into pan and bake for 30 minutes at 325 degrees.

Without opening the oven door, turn off the oven and leave cheesecake for another 30 minutes.

Let cool to room temperature, then chill overnight.

For garnish:Whisk egg white until frothy. Add remaining ingredients and toss until almonds are evenly coated. Spread onto a parchment lined sheet and toast for 20 minutes at 350 degrees.

Allow to cool and break apart in food processor.

Press the brickle in the sides of the cake and chill until ready to serve.


Chocolate Icing

Category: IcingServings: 1 Preparation Time: 10 minutes Source: Becky

Ingredients3 TBSP soft butter 1 1∕2 tsp vanilla3 TBSP cocoa 1 1∕2 cups icing sugar2 tbsp hot water

InstructionsBlend cocoa and butter.

Add water, vanilla and icing sugar (to desired consistency).

Ice "Deep Dark Chocolate Cake".


Cream Cheese Icing

Category: IcingServings: 1 Preparation Time: 10 minutes Source: Momma Jane

Ingredients1 pkg cream cheese2 TBSP butter1 1∕2 cups icing sugar2 tsp vanilla

InstructionsCream ingredients together in mixer.


Butter Cream Icing

Category: IcingServings: 1 Preparation Time: 15 minutes Source: Cake Decorating

Ingredients1 cup "fluffo" (shortening) 1∕2 cup milk3∕4 tsp salt 7 cups icing sugar2 tsp clear vanilla

InstructionsBeat ingredients with electric mixer for several minutes until well mixed.

Notes7 cups of icing sugar = 2 lbsor1 kg bad minus 1/3 cup.


Marshmallow Fondant

Category: Icing Servings: 1 Preparation Time: 1 hour Source: The AllKnowing and Powerful Internet

Ingredients 1 bag small marshmallows 25 TBSP water 2 lbs icing sugar 1∕2 cup shortening

Instructions Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.

Start kneading like you would bread dough. Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Regrease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.


Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastictype wrap product and then put it in a resealable or Ziploc bag. Squeeze out as much air as possible. Marshmallow Fondant icing will hold very well in the refrigerator for weeks.

Ice the top and sides of the cake with a nice thick 1/4inch coating of Buttercream Icing. Next, sprinkle a bit of cornstarch on your counter to help prevent sticking (rub it in). Give the fondant icing a little kneading to incorporate the Crisco coating. It will be pretty stiff when you try to knead it again, but it can be microwaved for 10 to 20 seconds, if necessary. Start off with 10 seconds. The fondant icing will soften right up and be perfect for rolling out and playing with. You want the temperature to be close to your body temperature.

Now is the best time to add your food coloring. It is better to store th fondant in its natural colour. Some colors can change the consistency of the icing. If you do need to store colored fondant icing, wrap each color very well in plastic wrap or Saran Wrap. Colors like red and burgundy are notorious for “bleeding” into other colors and ruining them. Bag everything in Ziploc bags. Add your food coloring, a little at a time, and knead it in. Red has a tendency to get darker as it sits and “ages”.

Preshape your icing into approximately the shape of your cake. For a round cake, make a disk shape. For a rectangular make a log shape.

OK, here is a point of controversy about the next step. Some instructors tell you to only sprinkle cornstarch on your counter before you put the fondant icing down, sprinkle with more corn starch, and then roll fondant icing out to desired shape. Some teachers advise that you grease the counter, put the fondant icing down, and lightly grease the top of the fondant icing as need to prevent sticking.

I prefer the cornstarch myself, but during very dry atmospheric conditions, I have been known to use the shortening method. The grease will help to hold in the moisture and keeps the fondant icing pliable. If necessary, add drops of water and knead it in thoroughly before proceeding. You will need to try out both ways in the future and decide what you like the most.

Lightly rub cornstarch on the surface of the rolling pin and roll out to the desired size. Roll icing to at least 1/8inch thick. It’s thick enough for ease of handling and strength integrity. Gently roll the icing on the nonstick rolling pin like a piece of fabric. DO NOT


FOLD! An edge will be hanging down.

Quickly place the fondant icing at one bottom edge of the cake and unroll the rolling pin, holding it about 2 inches over the cake. Your fondant icing will then “fall” into place. You should also have a bit of overhang over the edges.

You might need a little cornstarch at this stage, but only use it very sparingly if you have a dark colored icing. I very lightly sprinkle the cornstarch over the surface and use a buffing motion with my hand to move it around and to level the surface. This motion seals the fondant icing to the buttercream, works out the bumps in the icing below the surface, and removes flaws from the joined areas in the cakes surface below. Please use a VERY gentle pressure to rub the surface of the icing. I often have a little pile of the cornstarch on the counter and dip my hands in it as needed. Here is an important tip: Watch out for your fingernails as long nails can mark up your surface quickly and it is very difficult to smooth them back out.

If you notice a bubble in the surface, take a thin sharp needle and poke a tiny hole, at an angle, in the bubble. If you poke straight down, you can almost always see the hole even after the most careful smoothing. The angled hole lets the air out of the bubble, and with a tiny bit of rubbing you can reseal the hole.

Gently, with the side of your hand, push the fondant into the sides of the cake against the cake board. To trim the excess fondant icing, you can use a sharp knife. Gently, with your finger tips, push any little leftovers in against the cake for the neatest appearance. If the edge isn’t as nice as you want, you can always add a fondant rope or pearls. Buttercream shells, stars, or flowers look wonderful also.

If your cake needs a bit of shaping, do it now. I used the outside edge of my hand to make the indents to define certain areas of the cake.

Many professional decorators feel that a fondant covered cake will hold the moisture in the cake for 3 to 5 days, depending on your atmosphere. I personally don’t want to go beyond 3 days. I like the cake to have a fresh taste.

Do not refrigerate your covered cake! When you take the cake out of the refrigerator, moisture will condense and destroy your beautiful surface. Your best option is to store the cake in a sealed bakery box. The cardboard sides of a box will keep the dust in the air off the cake, but allows the Fondant to breathe.


Chocolate Walnut Rum Balls

Category: TrufflesServings: 24 Preparation Time: 10 minutes Source: The AllKnowing and Powerful Internet

Ingredients1 cup walnuts, finely chopped2 cups bittersweet chocolate, grated1 1∕2 cups sifted confectioners sugar4 TBSP rum

InstructionsCombine walnuts, chocolate, and sugar.

Add rum.

Form into small balls and roll in cocoa to coat.


Chocolate Amaretto Truffles

Category: TrufflesServings: 24 Cooking Time: 10 minutes Preparation Time: 1∕2 hourSource: The AllKnowing and Powerful Internet

Ingredients4 oz semi sweet chocolate1 TBSP amaretto liqeuer1∕4 cup butter1∕2 cup finely chopped buts

InstructionsMelt chocolate and stir in amaretto.

Beat in butter and chill for 510 minutes until mixture firms up.

Drop by tsp and roll in nuts.

Refridgerate until ready to serve.


Maple Cream Balls

Category: TrufflesServings: 12 Preparation Time: 1∕2 hour Source: The AllKnowing and Powerful Internet

Ingredients2 cups maple syrup1/8 tsp salt2 tsp butter1 tsp vanilla

InstructionsBoil maple syrup and salt to soft ball stage (234238 degrees).

Remove from heat and cool to room temperature.

Add butter and vanilla and beat until creamy.

Refridgerate, and then form into balls. Refridgerate again.


Truffles

Category: TrufflesServings: 1 Preparation Time: 1 hour Source: A Jess Creation

IngredientsGanache 1∕2 cup heavy whipping cream67 oz chocolate piecesunsalted butter1 additional flavour InstructionsHeat cream then pour over chocolate OR in a double boiler melt chocolate then add cream.

Cool in fridge until firm.

Form into balls and coat in below coatings (or melt chocolate and dip).

Keep refridgerated.


Additional flavours: cinnamon, allspice, curry whole cloves fresh ginger mango puree dried cranberries ground pecans or macadamia nuts shredded coconut framboise or brandy jasmine green tea Earl Grey tea (immerse 2 tea bags in chocolate while it melts)

Coating: confectioners sugar (melts in a bit) cocoa powder maple sugar coconut flakes ground pistachios powdered almonds

NotesBittersweet Chocolate 70% cocoa for ganacheSemi sweet chocolate for dip


Irish Cream Chocolates

Category: TrufflesServings: 24 Cooking Time: 1 hour Preparation Time: 20 minutesSource: The AllKnowing and Powerful Internet

Ingredients12 oz semi sweet chocolate chips1∕2 cup Irish Cream liqueur (Bailey's)1∕4 cup whipping cream2 cups pecans

InstructionsHeat chocolate chips, liqueur, and whipping cream in double boiler.

Remove from hear and stir in pecans.

Drop by teaspoon onto wax paper.

Cool for an hour.


A note to my Chef's: If all else fails – you can always trust the President. He is found at your local Loblaws and their many subsidiary stores. ;)


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