Preparation Time: 30 mins
Cook Time: 10 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c).
pulse pecans in a food processor until finely ground.
place cookie dough a work surface and knead pecans into dough. roll dough back into a log, similar to the original shape. slice dough into 1/4-inch-thick slices and arrange on a baking sheet.
bake in the preheated oven until cookies are golden around the edges, about 10 minutes. cool cookies on a wire rack.
melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
spread apricot preserves on the top of half of the cooled cookies. place a second cookie over the apricot layer creating a sandwich. dip half of each sandwich cookie into the melted chocolate and place on a sheet of waxed paper to dry.
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
spread 1 teaspoon of margarine one side of each slice of bread. put the margarine sides together. this is to keep from getting margarine on your hands when spreading peanut butter. spread peanut butter over one slice of bread, and sprinkle chocolate chips the peanut butter. remove the other slice of bread from the back of the peanut butter slice, and place margarine side out over the peanut butter and chocolate chips.
place a skillet over medium heat. fry sandwich until golden brown on each side, 2 to 3 minutes. cool slightly before cutting in half.
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
spread butter the cut-sides of each doughnut half. sprinkle brown sugar evenly over the butter. sandwich a pineapple ring between the halves of each doughnut.
prepare four squares of aluminum foil with cooking spray. put each sandwich the prepared side of a foil sheet; wrap foil around sandwiches to seal into a pouch.
cook by placing pouches near a campfire until heated through, about 20 minutes.
3/4 cup italian-seasoned panko (japanese bread crumbs)
1/2 cup minced fresh parsley
2 eggs, beaten
2 green onions, chopped
2 teaspoons seafood seasoning (such as old bay®)
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons garlic powder
3 tablespoons worcestershire sauce
3 tablespoons grated parmesan cheese
2 tablespoons dijon mustard
2 tablespoons creamy salad dressing (such as miracle whip®)
1 tablespoon olive oil, or as needed, divided
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 25 mins
mix salmon, panko, parsley, eggs, green onions, seafood seasoning, black pepper, garlic powder, worcestershire sauce, parmesan cheese, dijon mustard, and creamy salad dressing together in a large bowl; divide and shape into eight patties.
heat enough olive oil in a large skillet to cover the cooking surface over medium heat. fry salmon patties in batches until browned, 5 to 7 minutes per side. repeat with more olive oil, as needed.
Preparation Time: 30 mins
Cook Time: 30 mins
Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c). grease and flour 2 (9 inch) pans. sift together the flour, baking powder and salt. set aside.
in a large bowl, cream together the butter and sugar until light and fluffy. beat in the eggs one at a time, then stir in the peanut butter and vanilla. beat in the flour mixture alternately with the milk. pour batter into prepared pans.
bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. let cool in pans for 10 minutes, then turn out a wire rack and cool completely.
make the frosting and filling: in a large bowl, beat 3/4 cup butter until smooth. slowly beat in confectioners' sugar until smooth. blend in 2 tablespoons milk and vanilla. beat at high speed until light and fluffy. for filling, combine 1/2 cup of butter mixture with 1/2 cup peanut butter. for frosting, beat 1/2 cup of the (cool) hot fudge into remaining butter mixture.
to assemble: place one cake layer on serving plate. spread top with peanut butter filling. place second layer on top and frost top and sides with fudge frosting. warm the remaining fudge sauce and drizzle over cake when serving.
1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
1/2 onion, chopped
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to taste
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.
1 (1.5 fluid ounce) jigger citrus-flavored soda (such as fresca®)
1 wedge lime
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
fill a cocktail shaker with ice; add , cranberry juice, and citrus-flavored soda. squeeze lime over drink, cover shaker, and shake. strain drink into a glass.
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
in a small bowl, combine sliced avocado and lemon juice. add water to cover; set aside. preheat an outdoor grill for high heat and lightly oil grate.
heat butter in a large heavy skillet over medium-high heat. saute the onions until browned and caramelized; set aside.
season the chicken with salt and pepper. place on grill, and cook until no longer pink and juices run clear, about 5 minutes on each side. place buns on grill just long enough to toast them.
spread buns with mayonnaise to taste, then layer with chicken, caramelized onion, provolone and avocado.
beat whites until stiff. beat in confectioners' sugar. beat together yolks and lemon juice: fold yolk mixture into egg whites. fold in potato flour and matzo meal. pour batter into ungreased tube pan.
bake at 375 degrees f (190 degrees c) for approximately 1 hour.
1 tablespoon garlic-and-herb spreadable cheese (such as boursin®)
2 cloves garlic, minced
1 roma (plum) tomato, sliced
1/4 cup chopped fresh basil leaves
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
set oven rack about 6 inches from the heat source and preheat the oven's broiler.
brush olive oil over both sides of each eggplant slice. arrange eggplant slices a baking sheet.
cook eggplant slices under the broiler until tender and lightly browned, about 5 minutes per side.
toast split rolls under the broiler, cut sides up, until lightly browned, 2 to 3 minutes.
stir yogurt, cheese, and garlic together in a small bowl until smooth; spread the rolls. divide eggplant slices between the rolls; add tomato slices and basil to complete sandwiches.
Preparation Time: 10 mins
Cook Time: 2 hrs 15 mins
Ready Time: 2 hrs 25 mins
preheat oven to 350 degrees f (175 degrees c).
bake sweet potatoes in preheated oven until soft, about 1 1/2 hours (you can also use a microwave). remove and let cool slightly.
peel sweet potatoes, and puree with chicken broth in batches, using enough chicken broth so that it purees smoothly. bring puree to a simmer in a large saucepan over medium-high heat, then reduce heat to medium-low. stir in the sugar, salt, nutmeg, black pepper, and cayenne pepper; cover, and let simmer for 10 minutes. remove from heat, and stir in cream.
blend sweetened condensed milk and egg yolks together. gradually add lemon juice, stirring until mixture thickens and is well blended. pour filling into crust.
in another bowl, beat room temperature egg whites with cream of tartar until foamy. gradually add sugar, and continue beating until egg whites are stiff. carefully spread meringue over filling, sealing the edges.
bake at 400 degrees f (205 degrees c) until meringue browns, about 6 minutes. cool. refrigerate uneaten portions.
separate the eggs and beat the egg yolks until light and lemon colored. slowly add the sugar to the beaten egg yolks, mixing constantly. add the dates, nuts, graham cracker crumbs and salt.
beat the egg whites until stiff peaks form. fold the egg whites into the batter. pour the batter into an ungreased loaf pan.
bake at 350 degrees f (175 degrees c) for 45 minutes.
Preparation Time: 15 mins
Cook Time: 12 mins
Ready Time: 30 mins
preheat oven to 350 degrees f (175 degrees c).
in a medium bowl, mix together butter, poppy seeds, onion, worcestershire sauce and prepared dijon-style mustard.
slice rolls in half horizontally and set aside tops. spread bottoms with the butter mixture. top with ham and swiss cheese. replace tops.
arrange rolls in a single layer in a medium baking dish. bake in the preheated oven 10 to 12 minutes, until rolls are lightly browned and cheese is melted.
fill a tall glass with ice cubes. place 1 lemon slice in the glass. spoon lemonade concentrate into glass and pour in limoncello. pour in enough club soda to fill glass; stir well. place the second lemon slice on the rim of the glass for garnish.
blend ice and sugar together in a blender until slushy, 1 to 2 minutes. add watermelon and blend until smooth; pour into glasses and garnish with spearmint leaves.
Preparation Time: 20 mins
Ready Time: 1 hr 20 mins
place bologna in a medium bowl. mix in mayonnaise a few tablespoons at a time until the desired consistency is reached. stir in light corn syrup and sweet pickle relish. cover and chill in the refrigerator at least 1 hour before serving.
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
bring the water with the prune and raisins to a boil in a pot; cook at a boil for 3 minutes. stir the oat bran, wheat bran, wheat germ, flax seed, and honey into the fruit mixture. remove from heat and serve hot.
1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
1/2 onion, chopped
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to taste
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.
Preparation Time: 30 mins
Cook Time: 20 mins
Ready Time: 50 mins
preheat oven to 300 degrees f (150 degrees c).
mix flour, sugar and butter until crumbly. stir in chopped walnuts.
press two-thirds of the mixture in the bottom of a 9x13-inch baking dish; the remaining crumble will be used for the topping. bake in preheated oven for 20 minutes. cool crust completely.
in large deep bowl, stir together egg whites, sugar (see cook's note), strawberries, and lemon juice. whip with electric mixer at high speed for 10 minutes.
in another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. spread over cooled crust. sprinkle with remaining crumb mixture. freeze for 6 hours or overnight before serving.
Preparation Time: 10 mins
Cook Time: 35 mins
Ready Time: 45 mins
heat a large skillet over medium-high heat and stir in the ground beef and onion. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the ketchup, brown sugar, vinegar, worcestershire sauce, mustard, and salt. bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes longer. serve on warmed buns.
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 1 hr
heat the corn oil in a large pot over medium heat. stir in the corn kernels once hot. when the first couple of kernels pop, stir in the white and brown sugars. cover the pot with a lid, and agitate the pot in a circular motion on the stove. allow the corn to pop, agitating constantly, until the rate has slowed down to one pop every two or three seconds. remove the pot from the stove, and shake the pot until the popping stops. pour into a large bowl, and allow to cool to room temperature. break apart the large clumps of popcorn by hand, and season with salt to taste.
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 5 hrs 30 mins
preheat oven to 375 degrees f (190 degrees c). grease a baking sheet.
mix flour, oats, butter, brown sugar, and graham cracker crumbs together in a bowl; spread mixture the prepared baking sheet.
bake in the preheated oven until lightly browned, about 15 minutes. sprinkle half the oat mixture into a 9x13-baking dish; gently pat into dish. drizzle half the chocolate sauce over oat layer.
arrange vanilla ice cream slices over chocolate layer; sprinkle the remaining oat mixture over ice cream layer. drizzle the remaining ice cream sauce over cake. cover dish with aluminum foil and freeze until set, at least 5 hours.
in a medium-size mixing bowl, combine pomegranate pulp, rose water, lemon juice, and sugar and chill for several hours. serve chilled in dessert dishes.
blend strawberries, greek yogurt, mango, milk, and protein powder together until smooth. add mint leaves and pulse until leaves are chopped, 4 to 5 pulses.
1/4 cup -based orange liqueur (such as grand marnier®)
2 tablespoons superfine sugar
4 mint leaves
4 ice cubes
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
blend raspberries, tequila, orange juice, lemon juice, orange liqueur, superfine sugar, and mint leaves in a blender until smooth. add ice cubes individually, crushing each one before adding the next. pour into chilled cocktail glasses to serve.
1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
1/2 onion, chopped
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to taste
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.
mix the tequila, blue curacao liqueur, and lime juice in a 2-cup measuring cup, and pour over ice in a pitcher. if preferred, pour into a blender with ice, blend to a slush, and serve in a glasses.
arrange half of strawberries in baked pastry shell. mash remaining berries and combine with sugar in a medium saucepan. place saucepan over medium heat and bring to a boil, stirring frequently.
in a small bowl, whisk together cornstarch and water. gradually stir cornstarch mixture into boiling strawberry mixture. reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. pour mixture over berries in pastry shell. chill for several hours before serving. in a small bowl, whip cream until soft peaks form. serve each slice of pie with a dollop of whipped cream.
Preparation Time: 15 mins
Ready Time: 1 hr 15 mins
beat the cream cheese at medium speed with an electric mixer until creamy; add cheddar cheese and continue beating until light and fluffy. beat in mayonnaise and garlic powder; stir in pimento. cover and chill for at least 1 hour.
4 slices crusty bread, cut diagonally from a large loaf
6 slices black forest ham
4 slices white cheddar cheese
2 tablespoons butter, softened
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
spread chutney two slices of bread. place three slices of ham on top of each piece of bread followed by two slices of cheddar cheese. place the remaining slices of bread on top of the cheese, then butter the outsides of the sandwiches on both sides.
cook in a large skillet over medium heat until golden brown, then flip over, and continue cooking until cheese is melted and sandwiches are golden brown on the other side, 2 to 3 minutes per side.
Preparation Time: 20 mins
Cook Time: 45 mins
Ready Time: 1 hr 5 mins
preheat the oven to 350 degrees f (175 degrees c). grease an 8x8 inch baking dish. break the matzo sheets into pieces, and soak in a bowl of water until soft. drain in a colander, mashing to squeeze the water out.
in a separate bowl, mix together the eggs, salt, sugar, oil and cinnamon. add the soaked matzo, and mix well. fold in the apples and raisins. spoon into the prepared baking dish, and spread evenly.
bake for 45 minutes in the preheated oven, until nicely browned and apples are tender.
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 40 mins
in a saucepan, combine the pineapple and sugar. bring to a boil, then cook over medium heat, stirring constantly, until thickened, 5 to 10 minutes. remove from the heat and cool. when cool, stir in the walnuts.
in a medium bowl, stir cream cheese to soften, then stir in enough milk to make it easy to spread. blend in the pineapple mixture. this part can be made the day before if you like.
spread about 2 tablespoons of the pineapple mixture one side of 12 slices of bread. top each one of these with 5 thin slices of ham. top with remaining bread slices.
whisk the sweetened condensed milk and water together in a bowl, and stir in the sugar and almond extract until the drink is smooth and the sugar has dissolved. mix in a drop or two of green food coloring, or as desired; chill to serve.
Preparation Time: 15 mins
Cook Time: 6 mins
Ready Time: 45 mins
in a large bowl, cream together the butter and sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. combine the flour, baking powder and salt; stir into the creamed mixture until well blended. cover or wrap dough, and refrigerate for at least 2 hours. if you are in a big hurry, freeze for a half hour.
preheat oven to 350 degrees f (175 degrees c). on a lightly floured surface, roll the dough out to 1/4 inch in thickness. cut into desired shapes with cookie cutters. place cookies 1 1/2 inches apart ungreased cookie sheets.
bake for 7 to 8 minutes in the preheated oven. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
for the frosting: in a medium bowl, beat the lime juice, milk, confectioners' sugar and green food color until smooth and creamy. add more milk or sugar if necessary to achieve a good spreading consistency. when cookies are completely cool, spread icing between cookies to make sandwiches.
in a large bowl, beat together shortening, butter or margarine and sugar until light and fluffy. add egg and peppermint extract; beat well.
sift together flour, baking powder and salt; add to shortening mixture alternating with milk and mix well. stir in oats; add in just enough food coloring to make a pink dough. cover and chill for 1 hour.
preheat oven to 375 degrees f (190 degrees c).
roll out dough on a lightly floured board; cut out cookies with a floured 2 inch cookie cutter. place on a lightly greased cookie sheet.
bake in preheated oven for about 6 minutes. remove cookies from sheet to cool.
frost half of the cookies with frosting; top with remaining cookies, sandwich style.
put chicken in a large pot with the chopped onions. pour enough water into the pot to cover; add dill, parsley, salt, and pepper. bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
skim and discard any foam from the top of the simmering liquid. remove chicken to a cutting board. remove as much meat from the chicken bones as possible; cut into chunks.
return the liquid to a boil. add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. stir cooked chicken chunks and chicken bouillon into the mixture. season again with salt and pepper. cook until the chicken is hot, about 5 minutes.
Preparation Time: 2 mins
Cook Time: 3 mins
Ready Time: 5 mins
in a saucepan, stir together the cherry pie filling and brown sugar. bring to a boil over medium heat, stirring frequently. when it begins to boil, pour the over the top and do not mix. carefully touch a lit match to the side of the pan to light a flame. allow the flame to burn out, then mix the into the cherries. serve hot over scoops of vanilla ice cream.
Preparation Time: 10 mins
Cook Time: 6 mins
Ready Time: 16 mins
in a medium bowl, whisk together eggs, worcestershire sauce, and hot pepper sauce. season with salt and pepper. pour mixture into a wide, shallow dish.
layer 2 slices bread with equal amounts of the sliced ham and cheese; top with remaining bread slices to make sandwiches, and press down to secure filling. dip sandwiches into egg mixture, and turn to coat both sides.
heat the oil in a griddle or frying pan over medium heat. cook sandwiches 3 minutes on each side, or until golden brown and cheese has melted. serve hot.
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
combine milk, sugar, and ground ginger in a saucepan; cook over medium heat until milk becomes foamy, about 5 minutes. remove from heat; strain through a fine-mesh strainer into a mug.
Preparation Time: 15 mins
Cook Time: 3 mins
Ready Time: 18 mins
melt white chocolate in a double boiler, spread evenly over the bottoms of the cookies. break up the milk chocolate bar into 10 pieces, and place 1 piece the white chocolate side of 10 cookies. place the marshmallows on top of the milk chocolate. top with the remaining cookies, creating a chocolate-marshmallow sandwich.
toast cookies over a campfire, or stove using tongs until the chocolate and marshmallow has melted, about 3 minutes.
in a large bowl, cream together the butter and brown sugar. beat in the egg and water. sift together the flour, baking powder, and salt; stir into the butter mixture until well blended.
on a lightly floured surface, roll out the dough to 1/4 inch thickness. cut with a 2 inch round cookie cutter. put half of the cookies a cookie sheet and spread 1/2 of a teaspoon of plum jam in the center of each one. with a thimble, or small cookie cutter , cut the center out of the remaining cookies. place these on top of the jam topped cookies to make sandwiches. press together. bake cookies for 10 minutes then remove to a rack to cool.
Preparation Time: 10 mins
Ready Time: 1 hr 10 mins
combine the white , watermelon, honeydew, strawberries, and raspberries in a large pitcher. chill in refrigerator at least 1 hour to allow flavors to combine.
ladle and fruit into goblets; top each with a splash of to serve.
1 (750 milliliter) bottle sweet (such as riesling)
1/2 cup water
1/2 cup white sugar
1/2 lime, juiced
Recipe
Preparation Time: 10 mins
Ready Time: 40 mins
combine , water, sugar, and lime juice together in a bowl until sugar is dissolved; transfer to an ice cream maker. follow manufacturers' instructions for ice cream.
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
melt 1/4 cup butter in a small saucepan over medium heat. gradually stir the flour into the butter. add small portions of the cream and alternately, whisking after each addition to thicken before introducing the next amount. season with salt, pepper, and nutmeg. melt the cheese into the liquid in small amounts, stirring continually. reduce heat to low and keep sauce warm until using.
place a large skillet over medium-high heat. spread 1/2 teaspoon of butter on one side of each slice of bread; spread about 1/2 tablespoon of dijon mustard on the opposite side of each slice. assemble the sandwiches by placing four slices of bread, buttered side down, into the skillet. top each slice of bread with two slices of ham folded to completely fit on the bread; spoon equal amounts of the cheese sauce over the ham, reserving some of the sauce for later. place the remaining slices of bread, mustard side down, atop the ham and cheese. grill the sandwiches on each side until the bread is an even, golden brown color. spoon a little of the cheese sauce on top of each sandwich before serving. garnish each sandwich with 1 teaspoon of parsley.
sift together the flour, salt, baking powder, baking soda, cinnamon and allspice. in a separate bowl, beat the eggs, gradually adding the sugar. beat until thick and light in color, about 5 minutes. beat in the oil, honey and coffee. stir flour mixture into egg mixture. chop the almonds coarsely and mix with raisins. stir into batter.
oil the two pans and line the bottom with waxed paper. oil again. fill each pan with batter to within 1 - 1 1/4 inches from the top. bake for 65 to 75 minutes until cake tests done. do not overbake. let cool 10 minutes and remove from pan.
to make glaze: boil together 1 1/2 cups honey, lemon juice, lemon zest and water. when glaze reaches a thick consistency, remove from heat and drizzle over cake. sprinkle with almond slivers.
place the mint leaves, lime wedges, and ice into a cocktail shaker; mash well with a cocktail muddler. pour in the simple syrup, lime juice, , cranberry juice, and soda water. cover, and shake until the outside of the shaker has frosted. strain into a chilled glass to serve.
combine the ingredients without ice and shake vigorously. then just pour this authentically mexican mixture over ice in a 14 oz glass, garnish and serve.
blend oats and chia seeds together in a blender to a fine consistency. add strawberries, yogurt, banana, almond milk, and vanilla extract; blend until smooth.
Preparation Time: 20 mins
Ready Time: 5 hrs 20 mins
heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. remove from heat, and refrigerate to cool. place daikon and carrot in a glass jar with the cilantro and chile peppers. pour the cooled vinegar mixture over, submerging the vegetables. cover and refrigerate for at least 4 hours, or overnight.
1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
1/2 onion, chopped
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to taste
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.
preheat oven to 350 degrees f (180 degrees c). grease cookie sheets.
to make cookies: in a large bowl cream 1/2 cup of shortening , 1 cup sugar and 2 egg yolks. (set egg whites aside for filling.) note: if you don't want to use raw egg white in the filling, leave it out. substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don't end up with leftover whites!!
in a separate bowl sift together 2 cups flour, 5 t cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. add to other mixture alternately with milk, beating well. add vanilla at the end.
drop by large spoonful on greased pan. bake for 10-15 minutes. remove to wire rack and cool completely.
to make filling: beat together 3/4 cup shortening, 2 cups confectioners' sugar, 2 egg whites and dash of salt till light. add 1 tsp. vanilla.
to assemble: spread the flat side of one cookie circle with a spoonful of filling. top with another.
prick pie shell with a fork and bake in preheated oven for 8 minutes, or until crust is lightly browned. remove from oven and cool.
in a medium mixing bowl blend egg yolks and condensed milk. stir in lemon juice. heat this mixture in a double boiler, stirring constantly with a wooden spoon, until it thickens. pour into piecrust and refrigerate at least 1 hour before serving.
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 4 hrs 40 mins
place the blueberries, sugar, lemon juice, salt, and 8 cups of water into a large, non-reactive pot, and bring to a boil over high heat. dissolve the cornstarch in the remaining 2 cups of water, and stir into the boiling blueberries until thickened. cook and stir for 2 minutes more.
ladle into 7 sterilized quart jars with lids and rings. process in a pressure canner for 5 minutes at 5 pounds of pressure. remove jars from the canner and place on cloth-covered or wood surface, several inches apart, until cool. once cool, press top of each lid with finger, ensuring that seal is tight (lid doesn't move up or down at all). sealed jars can be stored for up to a year.
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 2 hrs 50 mins
place prunes and apricots into a large pot filled with water and bring to a rolling boil over high heat. cook the fruit uncovered, stirring occasionally, until the fruit is tender, about 15 minutes. drain fruit in a colander and mash together in a bowl using a fork. set aside.
preheat an oven to 350 degrees f (175 degrees c).
whisk eggs, 1 cup sugar, oil, lemon zest, and orange zest together in a bowl and set aside. sift flour and baking powder together in a large bowl. stir in the egg mixture, kneading with hands until the dough comes together. roll out dough to about 1/4 inch in thickness on a lightly floured surface. cut circles out using a cookie cutter or the rim of a drinking glass.
mix prune and apricot mixture, lemon juice, walnuts, and 1/3 cup sugar in a bowl. place a tablespoon of the filling in the center of the cookie. pinch the edges firmly together to create a triangle, leaving the center open to expose the filling. repeat with the remaining cookies.
bake in the preheated oven until golden brown, about 20 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. spread one side of remaining bread slice with the mayonnaise. bring the two pieces together to make a sandwich.
1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
1/2 onion, chopped
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to taste
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.
1 (19 ounce) can garbanzo beans, drained and rinsed
1 stalk celery, chopped
1/2 onion, chopped
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dried dill weed
salt and pepper to taste
Recipe
Preparation Time: 20 mins
Ready Time: 20 mins
drain and rinse chickpeas. pour chickpeas into a medium size mixing bowl and mash with a fork. mix in celery, onion, mayonnaise (to taste), lemon juice, dill, salt and pepper to taste.
1 1/2 tablespoons mango chutney (such as patak's®), or more to taste
1 tablespoon butter
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 10 mins
spread goat cheese one side of one slice of bread and mango chutney on one side of the other slice of bread. sandwich bread slices together around the goat cheese and chutney.
melt the butter in a small skillet over medium-low heat. cook sandwich in melted butter, pressing with the back of a spatula occasionally to assure the cheese melts, until the bread is golden brown, 2 to 3 minutes per side.
1 (16 ounce) can frozen orange juice concentrate, thawed
1 (16 ounce) can frozen lemonade concentrate, thawed
1 (12 fluid ounce) can frozen fruit punch drink concentrate, thawed
1 (12 fluid ounce) can frozen grape juice concentrate, thawed
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
stir together the , , orange juice concentrate, lemonade concentrate, fruit punch concentrate, and grape juice concentrate in a 5 gallon insulated beverage container or cooler.
Preparation Time: 25 mins
Cook Time: 45 mins
Ready Time: 3 hrs 10 mins
preheat an oven to 375 degrees f (190 degrees c). grease an 8-inch square pan.
combine matzo meal, cinnamon sugar, and salt in a large bowl. beat in egg yolks, peanut oil, lemon juice, and lemon zest. fold in the egg whites. pour half of the batter into the prepared pan. cover the batter with apple slices, then pour the remaining batter on top.
bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
1 goat horn pepper, or other hot green chile, sliced
16 slices salami
16 slices pepperoni
4 italian-style hoagie buns, split lengthwise
1 (8 ounce) container mascarpone cheese, divided
1/4 cup garlic basil spread, divided (see footnote for recipe link)
1 pound mozzarella cheese, shredded
Recipe
Preparation Time: 20 mins
Cook Time: 15 mins
Ready Time: 35 mins
preheat oven to 500 degrees f (260 degrees c).
place marinara sauce in a small saucepan over medium-low heat; cook until warmed through, about 5 minutes. reduce heat to low and keep warm until sandwiches are ready.
heat olive oil in a large skillet over medium-high heat; cook and stir onion, red bell pepper, jalapeno pepper, and goat horn pepper in the hot oil until onion softens and begins to turn golden, 7 to 8 minutes. remove onion mixture to a plate and set aside.
place salami and pepperoni in the hot skillet and cook until crisp, about 2 minutes per side.
spread each hoagie bun with 1/4 cup mascarpone cheese and 1 tablespoon garlic spread. top each roll with 4 slices salami and 4 slices pepperoni. sprinkle with onion mixture and mozzarella cheese.
place sandwiches a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted, about 5 minutes. spoon 1/2 cup warm marinara sauce over each sandwich.
