Tortas De Platano (plantain Fritters)

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 3
• 3 ripe cooking bananas (plantains)
• 1 egg
• breadcrumbs (optional)
• queso fresco (optional)
• oil (for frying)

Recipe

• 1 wash bananas, leaving peels on.
• 2 place bananas in a large pot filled with water.
• 3 boil bananas until soft (peels will open just like whole potatoes) about 15-20.
• 4 pour out water and let bananas cool.
• 5 peel bananas and mash them with 1 egg.
• 6 if mixture looks too runny, add bread crumbs.
• 7 form 1/2 inch patties (adding chunks of queso fresco in the middle if desired).
• 8 put oil in a frying pan, using enough to cover the bottom.
• 9 fry banana patties in the oil-approx 5-8 minutes each side, depending on how crispy you want them.
• 10 serve topped with sour cream and rice or even with a side of refried beans.

Shallow Fried Eggplant With Tomato Chutney

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

Ingredients

• Servings: 6
• 4 tomatoes (diced)
• 1 teaspoon peanut oil
• 1/2 cup onion (diced)
• 1 garlic clove (minced)
• 2 teaspoons ginger (minced)
• 1 chili (green, diced)
• 1/2 teaspoon turmeric
• 3/4 teaspoon paprika
• 1/2 teaspoon fennel seed (crushed)
• 1/4 cup vegetable stock
• 1 eggplant (medium size)
• salt, as needed
• 1 egg
• 1/2 cup milk
• 3 teaspoons turmeric (powder)
• 1/2 teaspoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon ginger (powder)
• 3/4 cup panko breadcrumbs (plain)
• peanut oil (for frying)

Recipe

• 1 tomato chutney -.
• 2 in a skillet, add 1 teaspoon peanut oil and saute onions on medium low heat for 8 minutes allowing them to lightly brown.
• 3 add garlic, minced ginger, fennel seeds, paprika and turmeric and saute for an additional 2-3 minutes, stirring them constantly. (do not let burn).
• 4 add tomatoes, chili and vegetable stock and simmer for 20-30 minutes.
• 5 remove from heat.
• 6 shallow fried eggplant -.
• 7 peel and slice eggplant, and place on a paper towel or parchment paper and sprinkle each slice with salt.
• 8 allow to sit for 15 - 20 minutes.
• 9 use paper towel to blot our extra moisture from each slice.
• 10 use two shallow bowls and place egg and milk in one and mix thoroughly.
• 11 in the second bowl, add bread crumbs, 3 teaspoons of turmeric powder, chili powder, paprika, ground ginger and mix together thoroughly.
• 12 in deep sturdy skillet add about an half inch deep of peanut oil for frying.
• 13 dip each slice of eggplant into the egg mixture and then into the bread crumb mixture and then fry until golden brown.
• 14 drain excess oil off each slice by placing on a paper towel.
• 15 warm up tomato chutney and serve with the eggplant.
• 16 enjoy!

The Easiest (non-machine) Bread In The World

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

Ingredients

• 24 ounces strong bread flour ()
• 1 teaspoon 'easy blend' dried yeast
• 1 teaspoon salt
• 1 teaspoon caster sugar (superfine)
• 15 fluid ounces hand-hot water (approx)

Recipe

• 1 measure out your flour& put it in the oven on it's lowest setting for 10 minutes put the sugar in a measuring jug& pour in the water to the 15fl oz mark (you may need a little more or less water- just use your instinct! with this dough, it's better to have it too wet than too dry) sieve the flour into a large bowl& add the salt& yeast.
• 2 make a well in the centre& pour in the sugar/water mixture a bit at a time.
• 3 first bring the mixture together with a wooden spoon& when it starts to form a dough use your hands remove the dough to a floured work surface& knead for 3 minutes.
• 4 return it to the bowl& leave to rise at room temp for 2 hours.
• 5 remove from the bowl to your floured work surface& knead for a further 3 minutes.
• 6 shape into an oblong& transfer to a 2lb loaf tin (or cut in half& transfer to two 1lb loaf tins).
• 7 leave to rise in the tin for 1 hour.
• 8 bake at 230 degrees (celsius) for 30 minutess.
• 9 turn the bread out of it's tin& return to the oven, upside down, for 5 minutes to make the base& sides lovely& crusty.

The Elvis Presley

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 2
• 2 cups roasted unsalted peanuts
• 1/4 cup peanut oil
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream
• 8 slices banana bread
• 1 tablespoon unsalted butter
• 2 ripe bananas
• 1 cup panko breadcrumbs (japanese)
• 1/4 cup peanut oil
• 4 teaspoons honey

Recipe

• 1 for the peanut puree:
• 2 place the peanuts in 1/4 cup of peanut oil in a small saute pan and heat for 3 minutes at low heat. transfer to a blender and puree until smooth.
• 3 for the bread:
• 4 mix eggs, vanilla and heavy cream together in a bowl. dip banana bread into the mixture. melt butter in a nonstick pan and cook banana bread for 2 minutes on each side or until golden brown. place bread on a paper towel and reserve.
• 5 for the bananas:
• 6 cut bananas into quarters and dip into the same egg mixture as above, then roll the bananas in the bread crumbs until well covered. in a nonstick pan, heat 1/4 cup of peanut oil until nearly smoking and fry bananas until golden brown, remove from oil and place on a paper towel as well.
• 7 for assembly:
• 8 spread both sides of banana bread with peanut puree and layer with the fried bananas. drizzle with 1 teaspoon of honey. close the sandwich and slice.

Tuscan-style Grilled Tuna Steaks And Grilled Stuffed Portabello

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 fresh tuna steaks, 1-inch thick (8 ounces each)
• 1 lemon, zested
• 3 sprigs fresh rosemary
• handful flat leaf parsley
• 3 garlic cloves, crushed
• coarse salt
• black pepper
• extra virgin olive oil, for cooking
• 2 tablespoons balsamic vinegar
• 1 large lemon, juiced
• 2 teaspoons worcestershire sauce
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• large portabello mushroom cap
• coarse salt
• black pepper
• 3 large firm plum tomatoes, seeded and diced
• 2 sprigs fresh rosemary, leaves finely chopped
• 1/2 lb fresh smoked mozzarella cheese, thinly sliced

Recipe

• 1 rinse and pat tuna steaks dry. place zest on top of cutting board. pile rosemary and parsley leaves on top of zest. pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. finely chop garlic, herbs, and spices. drizzle the olive oil over the tuna steaks just enough to coat each side. rub herb and garlic mixture into fish, coating pieces evenly on each side. let stand 10 minutes.
• 2 grill tuna steaks 6 minutes on each side or 4 minutes on each side if you prefer pink tuna at the center. cook steaks over high setting on indoor electric grill, medium high heat on outdoor gas grill or 6 inches from hot, prepared charcoal.
• 3 grilled stuffed portabellos:.
• 4 combine first 4 ingredients in a bowl or large food storage plastic bag. coat mushroom caps evenly in marinade.
• 5 place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. if you are using an indoor tabletop electric grill, preheat to 400°f or "high" setting. if you are using an outdoor gas grill, preheat to medium high; for charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. mushrooms will cook 4 to 6 minutes on each side. cook mushrooms covered or under tin foil tent and turn occasionally.
• 6 combine tomatoes, rosemary and smoked mozzarella. drizzle with oil and toss. fill mushroom caps with tomato mixture and top with sliced mozzarella. the mushrooms will look like small pizzas. place caps in oven at 425°f until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. serve as-is or, place stuffed caps on garlic toast or slightly crusty bread to catch juices.
• 7 serve with mixed green salad dressed with oil and vinegar and garlic toast or grilled crusty bread.

Spinach, Tomato, And Cheese Omelet

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

Ingredients

• 2 eggs
• 3 tablespoons milk
• 1 cup spinach, roughly chopped
• half a large tomatoes or 1 plum tomato, diced
• 2 slices swiss cheese
• 1 tablespoon extra virgin olive oil
• salt, to taste
• pepper, to taste
• 2 slices whole wheat bread, toasted

Recipe

• 1 in a small mixing bowl, beat eggs with milk. add spinach and tomatoes. season with salt and pepper.
• 2 heat olive oil in a nonstick skillet over low to medium heat. add eggs and swirl to coat bottom of the pan. let eggs set, about 2 minutes.
• 3 place cheese slices on one side of omelet. gently fold other half over the top of the cheese. press slightly. allow cheese to melt, about 1 minute. remove from pan, serve with whole wheat toast, and enjoy!
• 4 makes 1 serving.
• 5 variations:.
• 6 use as many of your favorite vegetables in this omelet as you like. you can also replace the swiss cheese with another type of cheese that's safe during pregnancy, like cheddar or american. (the cdc recommends that pregnant woman avoid soft cheeses, even if they're pasteurized.).

Spicy Baked Shrimp (america's Test Kitchen)

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

Ingredients

• Servings: 4
• vegetable cooking spray
• 6 tablespoons unsalted butter
• 4 garlic cloves, minced
• 2 teaspoons fresh lemon juice
• 4 1/2 teaspoons hot pepper sauce
• salt and pepper
• 2 lbs extra-large shrimp, 21 to 25 per lb, peeled and deveined, tails intact
• 2 teaspoons paprika
• 1/8 teaspoon cayenne pepper
• 2 teaspoons dijon mustard
• 1 cup breadcrumbs, preferably fresh
• 2 tablespoons chopped fresh parsley
• lemon wedge, for serving

Recipe

• 1 adjust an oven rack to the middle position and heat the oven to 500 degrees. coat a baking sheet with vegetable oil spray.
• 2 melt the butter in a small saucepan over medium heat. add the garlic and cook until fragrant, about 30 seconds. stir in the lemon juice and hot sauce and season with salt and pepper. remove from the heat.
• 3 toss the shrimp, paprika, cayenne, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a large bowl. add 2 tablespoons of the butter mixture.
• 4 place the breadcrumbs in a shallow bowl. dip one side of each shrimp in the breadcrumbs, pressing to adhere them. (tip: use your hands to really press the breadcrumbs onto the shrimp. if they are not sufficiently coated, they will not become crispy in the oven.).
• 5 place the shrimp breaded side up on the prepared baking sheet, spacing them slightly apart. spray the shrimp with the vegetable oil spray and bake until just cooked through and the breadcrumbs are golden and crisp, 8 to 9 minutes.
• 6 rewarm the butter mixture and stir in the parsley. serve the shrimp with the butter mixture and lemon wedges.

Tuscan-style Coffeecake

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 30 mins Cook Time: 45 mins

Ingredients

• bread dough
• 1 cup water
• 3 tablespoons water
• 3 3/4 cups european-style artisan bread flour
• 1/4 cup butter (unsalted)
• 1 large egg
• 2 tablespoons sugar
• 2 tablespoons instant yeast
• 1 1/4 teaspoons salt
• 1/4 teaspoon vanilla extract
• nut and dried fruit filling
• 1 cup toasted walnuts, coarsely chopped
• 3/4 cup chopped dates
• 3/4 cup golden raisin
• sugar, topping
• 2 tablespoons sugar
• 1/2 teaspooon vanilla extract
• 2 teaspoons water

Recipe

• 1 combine the dough ingredients, mixing and kneading to form a smooth supple dough. place the dough in a bowl, cover, and let it rise abouit 1 hour.
• 2 for the nut and dried fruit fillling: mix 1 cup toasted walnuts, coarsely chopped. 3/4 cup raisins, 3/4 cup golden raisins.
• 3 gently deflate the dough and knead in the nuts and fruit. shape the dough into a flat ball, and place it in a 9-ionch round pan. cover the pan and allow the loaf to rise for 30 minutes or till it barely crests over the top of the pan.
• 4 combine the sugar, vanilla, and water. drizzle over the top of the risen bread. bake the bread in a preheated 350-degree over for 35-45 minutes, until it's golden brown and the internal temperature registers 190 degrees. remove it from the oven, wait 5 minutes, then carefully turn it out of the pan. allow it to cool before cutting.yield: 1 round loaf.

Torta Salata Di Farro - Savory Farro Pie

Ingredients

• Servings: 6
• 10 ounces cracked farro
• 1 cup fresh ricotta (8 ounces)
• 3 large eggs
• 1/4 cup freshly grated parmigiano
• 1/4 cup chopped parsley
• 1/4 teaspoon freshly grated nutmeg
• salt & pepper
• to taste cold butter
• to taste dry breadcrumbs

Recipe

• 1 preheat oven to 370 degrees f (180 c).
• 2 prepare the farro: wash it well, picking out impurities such as bits of chaff, pebbles, or bad grains. in a medium saucepan, combine the farro with about 4 cups water and 2 teaspoons salt, then turn heat to high and bring it all to a boil.
• 3 when it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.
• 4 remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
• 5 when cooled, combine it with the remaining ingredients except the butter and the bread crumbs.
• 6 use the butter and bread crumbs to lightly grease and coat a 9-inch pan, pour the farro mixture into it, and bake it in a 370 f (180c) oven for about 40 minutes.
• 7 this will work well as a second course, with a tossed salad.
• 8 recipe adapted from giada de laurentiis' method of cooking farro and from a recipe in luciano migliolli's "il farro e le sue ricette." farro: grain of the legions grano farro has a long and glorious history - it is the original grain from which all others derive, and fed the mediterranean and near eastern populations for thousands of years; somewhat more recently it was the standard ration of the roman legions that expanded throughout the western world. ground into a paste and cooked, it was also the primary ingredient in plus, the polenta eaten for centuries by the roman poor.

Spinach, Roasted Pepper And Cheese Strata

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

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 sweet onion, diced
• 1 red bell pepper
• 2 (10 ounce) boxes frozen spinach, thawed and drained
• 1/2 cup fresh cilantro, chopped
• 8 ounces feta cheese
• 5 large eggs
• 1 cup milk
• 1 loaf french bread, cubed
• 8 ounces mozzarella cheese, shredded

Recipe

• 1 heat butter and olive oil in a small saute pan. add sweet onion, a generous dash of salt, and several grinds of fresh black pepper. cook slowly over low heat until onions are nicely caramelized.
• 2 meanwhile, quarter, stem and seed the bell pepper, being sure to cut away any pith. place the pepper quarters skin side up under the broiler for about 5 minutes, or until the skin is beginning to char. remove peppers to a closed container or a bowl with a plate across it. once cool enough to handle, slough off the skin and dice the pepper.
• 3 squeeze as much moisture out of the thawed spinach as possible. in a wide bowl, combine spinach, cilantro, caramelized onion, diced roasted pepper and any collected pepper juices until evenly mixed. gently stir in feta.
• 4 in a separate bowl or small pitcher, whisk together eggs and milk. if desired, add a tablespoon of grainy mustard or a teaspoon of prepared horseradish, along with additional ground black pepper, into the custard.
• 5 spray a large deep lidded casserole with cooking spray. spray the edges of the lid as well. spread half of the bread cubes across the bottom. arrange spinach mixture over bread to cover, all the way out to the edges. top spinach with shredded cheese and then remaining bread cubes.
• 6 slowly pour the custard mixture evenly over the strata, moving in concentric circles. cover strata and refrigerate at least one hour and up to one day.
• 7 preheat oven to 350 degrees. bake strata, covered, 30 minutes. remove lid and continue to bake 20-25 minutes, or until golden. remove from oven and allow to stand 5 - 10 minutes.

Stuffed Bread

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

Ingredients

• Servings: 4
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 slices bacon
• 1 1/2 cups sauerkraut
• 1/8 tablespoon caraway seed
• 1 teaspoon brown sugar
• 350 g smoked sausage
• 3 slices swiss cheese
• 1 egg
• poppy seed
• 400 g bread dough, frozen

Recipe

• 1 cook bacon until lightly brown, then add the chopped onion and minced garlic.
• 2 when onion is glossy looking, add sausage, sauerkraut, caraway seeds, brown sugar; let it cook for 5-10 more min , stirring often so it doesnt stick.
• 3 spray the baking sheet with cooking spray, and unfold the dough on it. place the filling in the middle of the dough, place the cheese on it and then close it up.
• 4 beat the egg, and brush the dough with it. sprinkle the top with poppy seeds.

The Easiest, Bestest Focaccia Bread Ever!!

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

Ingredients

• Servings: 12
• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 (1/4 ounce) packet active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 dash ground black pepper
• 1 tablespoon vegetable oil
• 1 cup warm water (105-115 degrees)
• 2 tablespoons olive oil
• 2 tablespoons parmesan cheese (grated)
• 1 1/2 cups mozzarella cheese (shredded)

Recipe

• 1 mix the yeast and water in a small bowl. let proof for 10 minutes (until bubbles begin to form).
• 2 in large bowl, stir together flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper.
• 3 add the yeast mix and vegetable oil to the dry ingredients and combine.
• 4 when dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
• 5 lightly oil a large bowl, place dough in bowl, and turn to coat with oil.
• 6 cover with damp cloth and let rise in warm place 25 minutes.
• 7 preheat oven to 425 degrees.
• 8 punch dough down, place on greased baking sheet.
• 9 pat dough into 1/2-inch thick rectangle (doesn't have to be perfect).
• 10 using your knuckle, make indentations in the dough about 1/2-inch apart, then prick dough with fork.
• 11 brush top with olive oil, then sprinkle with parmesan and mozzarella cheese.
• 12 bake for 13-15 minutes until golden brown.

The Deves Christmas Pudding

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• 225 g butter
• 1 cup brown sugar
• 4 eggs
• 1 tablespoon jam
• 2 teaspoons bicarbonate of soda
• 250 g dried figs
• 250 g dried apricots
• 250 g dried apples
• 250 g dried orange peel
• 500 g dates
• 500 g sultanas
• 1 liter rum
• 2 cups plain flour
• 2 tablespoons self raising flour
• 1/2 teaspoon mixed spice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup dry breadcrumbs

Recipe

• 1 first chop dates and mix all the fruits together, put them in a large bottle or jar and pour in the rum untill at the brim. seal up tight and leave for a month.
• 2 put the boiler on the boil.
• 3 cream together the butter and sugar then mix in the eggs one at a time, then the jame and next the carb soda.
• 4 in a seperate bowl: sift together the flour with the spices and salt.
• 5 spoon the flour mix one spoonfull at a time into the butter mix. when all is combined add in the bread crumbs.
• 6 mix thoroughly. now add the fruit and mix untill it is all coated and appears smooth and glossy. should stay slightly peaked when you pull the spoon out.
• 7 time to put the mix into a cloth.
• 8 place the cloth in the boiling water to scald it for 5 minutes. have a colander and tongs handy as you want to ensure that when you take the cloth out you layer it evenly into the colander.
• 9 sprinkle flour over the cloth in a thick coating: this makes the skin of the pudding when its cooked.
• 10 scrape the mixture into the cloth. when all the mixture is inside take the corners of the cloth and get someone to tie the string about 2cms away from the top of where the pudding forms. this allows for it to grow when you cook it.
• 11 cook the pudding for 4 hours in the boiler ensuring that the water is constantly topped up. then hang the pudding untill you need it. it will reheat when you put it back on the boil for a further 2 hours. (you dont need to cure it for months on end, 4 days is the minimum hang time).
• 12 to serve: put the hot pudding in the colander and allow to drain. cut the string and turn back the cloth. put platter on the pudding, hold the colander and cloth as you turn the lot over.
• 13 pull the cloth back slowly.
• 14 serve with steaming hot vanilla custard.

Sopaipillas

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

Ingredients

• 1 (1/4 ounce) package active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup warm water (105 -115 degrees)
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 1 1/4 cups scalded milk, cooled
• 1 tablespoon shortening
• 4 cups flour
• shortening

Recipe

• 1 dissolve yeast in water and add to milk.
• 2 combine dry ingredients in a medium-sized mixing bowl and cut in tablespoons shortening.
• 3 make a well in center of dry ingredients. add liquid to dry ingredients and work into a dough.
• 4 knead dough for 10 minutes, or until smooth; cover, and set aside.
• 5 heat 2 inches of shortening in a heavy pan at medium-high heat.
• 6 roll dough to a 1/8 ingh thickness on a lightly floured board.
• 7 cut dough into 4-inch squares and fry until golden on both sides, turning.
• 8 once. (if the shortening is sufficiently hot, the sopaipillas will puff and become hollow shortly after being placed in the shortening.)
• 9 drain sopaipillas on absorbent towels.
• 10 serve with honey or stuffed.

The Elvis

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

Ingredients

• 1 tablespoon unsalted butter
• 2 slices bread
• 2 tablespoons peanut butter
• 1/2 large banana
• 4 slices crisp bacon
• 2 teaspoons honey

Recipe

• 1 preheat a grill or griddle over medium heat.
• 2 spread butter on one side of each slice of bread.spread the peanut butter on the other side of each slice of bread.
• 3 slice the banana lengthwise to make 4 thin pieces and place on top of peanut butter on one slice of bread.top with bacon slices and thendrizzle with honey.
• 4 place the sandwich on the griddle and cook about 3 minutes on each side until golden brown and crispy.
• 5 slice in half and serve and enjoy.

Spicy Baked Pita Chips

Total Time: 18 mins Preparation Time: 5 mins Cook Time: 13 mins

Ingredients

• Servings: 32
• 6 (6 inch) pita bread
• cooking spray
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon fresh ground black pepper

Recipe

• 1 preheat oven to 350.
• 2 cut each pita into 8 wedges; separate each wedge into 2 pieces. arrange wedges in a single layer on 2 baking sheets coated with cooking spray. lightly coat wedges with cooking spray. combine salt and remaining ingredients in a small bowl; sprinkle wedges evenly with spice mixture.
• 3 bake at 350 for 13 minutes or until crisp and golden brown.

Tortas (black Beans Chorizo Subs)

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

Ingredients

• 4 ounces mexican chorizo sausage, casing removed
• 1 (15 ounce) can low-sodium black beans, drained and rinsed
• 2 crusty rolls
• 2 tablespoons crumbled queso fresco or 2 tablespoons ricotta salata or 2 tablespoons feta
• 1 ripe avocado, halved, pitted and slices into 8 slices
• 2 tablespoons green chili salsa

Recipe

• 1 in a skillet, over medium heat, add the chorizo. cook, breaking up, until browned for 5 to 6 minutes.
• 2 add the beans, and mash them with a potato masher until everything looks like mashed potatoes.
• 3 cut the rolls in half, and scrape out some of the bread center to make room for the filling. fill each roll with half of the chorizo mix, top with the cheese, salsa, and avocado.

The Eatingwell Tuna Melt

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

Ingredients

• Servings: 4
• 4 slices whole wheat bread
• 2 (6 ounce) cans chunk light tuna, drained
• 1 medium shallot, minced (2 tablespoons)
• 2 tablespoons low-fat mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon minced flat leaf parsley
• 1/8 teaspoon salt (or to taste)
• hot sauce, to taste
• fresh ground black pepper, to taste
• 2 tomatoes, sliced
• 1/2 cup shredded sharp cheddar cheese

Recipe

• 1 preheat broiler; toast bread in a toaster.
• 2 in a bowl, combine tuna, shallot, mayo, lemon juice, parsley, salt, hot sauce, and pepper.
• 3 spread ¼ cup of mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese.
• 4 place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3-5 minutes.
• 5 serve immediately.

Stuffed Black Mushrooms

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

Ingredients

• 6 large portabella mushrooms
• 1 medium onion, minced
• 1 garlic clove, crushed
• olive oil (for frying)
• 1/2 cup breadcrumbs
• 1/2 cup wine (or pale sherry )
• 1/2 cup grated parmesan cheese or 1/2 cup pecorino cheese
• chopped fresh parsley
• 4 -8 tablespoons melted butter
• 3 finely chopped fresh sage leaves
• dried rosemary
• salt and black pepper

Recipe

• 1 remove the stalks from the mushrooms and chop.
• 2 sautee the onion, garlic and chopped mushroom stalks in olive oil until the onion is soft, then remove from the heat.
• 3 mix the breadcrumbs, parsley, herbs and cheese together.
• 4 add the wine and melted butter to the saucepan, then add the dry ingredients.
• 5 season to taste with salt and pepper.
• 6 lay the mushrooms on a greased baking sheet and mould a large spoonful of the mixture into each one.
• 7 bake at 180c/350f for 20 mins, until the stuffing starts to turn golden.
• 8 serve on a crouton of fried bread (ideal for not wasting the delicious juices), or on a bed of mixed leaves (rocket works well), or both.

Shakshuka

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 3
• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 2 anaheim chilies, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped
• 28 ounces diced tomatoes, with their juice
• 1/2 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• large egg
• 2 tablespoons chopped flat leaf parsley
• 1/4 cup crumbled feta cheese
• warm pita bread or baguette, for serving

Recipe

• 1 heat olive oil in a large, deep skillet over medium-high heat. add onions, peppers, and jalapenos and cook, stirring occasionally, until softened and beginning to brown, about 7 minutes. add tomatoes with their juices, vegetable broth, cumin, smoked paprika, oregano, salt, and pepper. lower heat and simmer for 20 to 22 minutes, until thickened.
• 2 crack eggs on top of sauce, cover and cook for 6-10 minutes, depending on how firm you like your yolks. sprinkle parsley and feta cheese over top and serve with warm bread.

The Easiest, Simplest Vegan Bread Ever!

Total Time: 2 hrs 50 mins Preparation Time: 20 mins Cook Time: 2 hrs 30 mins

Ingredients

• 4 cups unbleached flour
• 1 1/2 teaspoons salt
• 1 (2 1/4 teaspoon) packet active dry yeast
• 2 tablespoons extra virgin olive oil
• 1 3/4 cups hot water (about 105 degrees)

Recipe

• 1 in a large bowl mix together flour, salt, and yeast, and form a well in the bottom.
• 2 pour in water and add the oil.
• 3 with a wooden spoon slowly pull the flour into the liquid until it's fully adsorbed.
• 4 work it into a ball with your hands and place on a floured work surface.
• 5 the dough should be tacky but not hopelessly sticky. sprinkle flour on the work surface and hands if needed; continue to knead the dough for 5-10 minutes or until the dough becomes elastic.
• 6 rinse and grease the large bowl, then place the dough back in it. cover lightly with damp cloth or plastic wrap. let rise in warm place (i usually turn on my oven and place the dough on the stove above it) until double in size (about 1 to 1-1/2 hours).
• 7 turn dough back out onto floured surface. punch down and kneed slightly to work out air bubbles.
• 8 divide the dough in half, form round loaves and place on lightly oiled pans. preheat oven to 375 and let dough rise 20 more minutes.
• 9 bake 30-40 min until crusts golden. you can also throw 1/2 c of water on the bottom coils 10 minutes in for "crustier" bread.

Stuffed Braided Loaf

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

Ingredients

• 2 cans pilsbury ready-made french bread dough (or any homemade dough recipe)
• 3 whole eggs
• 3 egg whites (or if you aren't trying to cut back on calories and/or cholesterol, use 6 whole eggs)
• 1 cup ham, chopped into small peices (or 1 cup hamburger)
• 1 cup shredded cheddar cheese (mozzerella works too, but not as well in my opinion)
• salt, to taste (only if you're using hamburger)
• 1 egg

Recipe

• 1 heat oven to 350*f.
• 2 grease a baking sheet.
• 3 remove the dough from the cans and roll them out flat together on the baking sheet, so that you make a rectangle almost the size of the sheet.
• 4 take a knife and cut 9 slits on each side, a little less than 1/4th of the way in, so you end up with 10 rectangular flaps on each side.
• 5 put the chopped ham (or cooked hamburger) in a strip down the middle of the dough, leaving about an inch between the slits and the edge of the strip on both sides.
• 6 scramble the eggs (with salt, to taste, if using hamburger) and put them on top of the meat.
• 7 then put most of the shredded cheddar cheese on top of the eggs, leaving a little extra.
• 8 to braid the loaf take the bottom two flaps of dough, bring them together, twist twice, then lay them down on top of the pile of innards, facing the next two flaps.
• 9 repeat until you have worked your way up the loaf, and when you reach the last two flaps, twist them and then tuck them in to seal it.
• 10 take the egg and, with a brush, spread it over the dough.
• 11 take the remaining cheese and sprinkle it on top of the loaf.
• 12 cooking times may vary, so put it in for 20 minutes and check it in 5 minute intervals until it's done.

Spinach, Tomatoes And Feta Pitas

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 6 pita bread rounds
• 1 (6 ounce) container sun-dried tomato pesto
• 2 roma tomatoes, chopped
• 1 bunch spinach, rinsed and chopped
• 4 fresh mushrooms, sliced
• 1/2 cup feta cheese, crumbled
• 2 tablespoons parmesan cheese, shredded
• 3 tablespoons olive oil
• 1 pinch ground black pepper, to taste

Recipe

• 1 preheat the oven to 350â°f spread tomato pesto onto one side of each pita bread, and place them pesto side up on a baking sheet.
• 2 top with tomatoes, spinach, mushrooms, feta cheese, and parmesan cheese. drizzle with olive oil and season with pepper.
• 3 bake for 12 minutes in the preheated oven or until pita breads are crisp. cut into quarters and serve warm.

Spicy Bacon-cheddar Melts

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 8 slices multi-grain bread
• 1/4 cup spicy ranch dressing
• 8 slices cooked bacon
• 3 medium tomatoes (cut into 8 thick slices)
• 6 ounces sharp cheddar cheese, sliced

Recipe

• 1 place bread on work surface; spread with dressing.
• 2 top 4 slices with bacon, tomatoes, and cheese.
• 3 top with remaining bread slices.
• 4 in large partially covered non-stick skillet coated with cooking spray over medium low heat, cook sandwiches 8 minutes or until cheese is melted, turning once.

Tuscan Tomato Bruschetta

Total Time: 21 mins Preparation Time: 20 mins Cook Time: 1 min

Ingredients

• Servings: 12
• 1 loaf sourdough bread or 1 loaf italian bread, sliced 1 inch thick
• extra virgin olive oil
• 1 (28 ounce) can tuttorosso new world style diced tomatoes in tomato juice, drained
• 3/4 cup diced red onion
• 3 garlic cloves, minced
• 4 tablespoons chopped fresh basil
• 1 cup grated parmesan cheese

Recipe

• 1 •brush extra virgin olive oil onto both sides of bread slices. grill or toast under the broiler until golden brown on both sides.
• 2 •in a bowl combine remaining ingredients, except cheese, stir to combine. spoon the tomato mixture onto the toasted bread.
• 3 •sprinkle with parmesan cheese and broil for 1 minuite to melt the cheese. serve immediately.

Torta Rustica

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

Ingredients

• 300 g flour
• 100 ml oil
• 3 eggs
• 240 ml milk
• 7 g yeast
• 3 g salt
• 1/2 cup swiss cheese
• 1 cup spinach
• 3 pieces prosciutto

Recipe

• 1 mix flour, oil, eggs, milk, yeast and salt together in a large bowl.
• 2 pour half of the mixture into the buttered 8 inches cake pan.
• 3 layered on the cheese, spinach and prosciutto.
• 4 pour the rest of the mixture on top of the filling.
• 5 bake at 350f for 40 to 50 minutes.

Top To Bottom Ham & Cheese Sandwich

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

Ingredients

• Servings: 8
• 2 loaves crusty french bread
• 2 cups finely shredded sharp cheddar cheese
• 1 cup mayonnaise
• 9 ounces roughly thinly sliced smoked ham
• 1/2 medium onions, thinly sliced or 1/2 roasted red pepper

Recipe

• 1 cut the loaves of bread in half lengthwise as if you’re going to make a sandwich. combine the 1 cup mayo and 2 cups shredded cheddar cheese in a bowl and spread on both side of both loaves of bread. place thinly sliced onion and ham in each sandwich to your liking. wrap sandwiches in aluminum foil and and bake in 350 degree oven for 15 to 20 minutes or until until cheese is melted and the sandwiches are heated through.

Rotten Strawberry Banana Bread

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

Ingredients

• 1/2 cup butter (regular or low fat)
• 1 cup sugar
• 2 cups flour (can use half wheat and half )
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup banana (use rotten bananas- mashed)
• 3/4 cup strawberry (use rotten strawberries- mashed)
• 2 eggs
• nuts (optional)

Recipe

• 1 preheat the oven to 350 degrees.
• 2 cream together stick butter (low fat or regular) and sugar in a large minxing bowl.
• 3 mix in flour.
• 4 sift together the baking soda and salt.
• 5 mix this into the bowl.
• 6 mash the bananas and strawberries together until you have 1 1/2 cups combined. *can use just 1 1/2 cups bananas.
• 7 mix thoroughly all ingredients.
• 8 add two eggs and mix.
• 9 add nuts if desired, mix.
• 10 pour into a loaf pan, bake anywhere from 40 minutes to 1 hour (depending on oven). keep watch on the bread, make sure it gets finished but don't let it get overdone!

Tuscan Bean Crostini

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

Ingredients

• Servings: 6
• 30 ounces beans, rinsed and drained (such as great northern or cannellini)
• 1/2 large red bell pepper, finely chopped
• 1/3 cup finely chopped onion
• 1/3 cup red wine vinegar
• 3 tablespoons chopped fresh parsley
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano leaves
• 1/4 teaspoon black pepper
• 18 slices french bread, about 1/4 inch thick

Recipe

• 1 combine beans, bell pepper and onion in large bowl.
• 2 whisk together vinegar, parsley, oil, garlic, oregano and black pepper in small bowl.
• 3 pour over bean mixture; toss to coat.
• 4 cover; refrigerate 2 hours or overnight.
• 5 arrange bread slices in single layer on large nonstick baking sheet or broiler pan.
• 6 broil, 6 to 8 inches from heat, 30 to 45 seconds or until bread slices are lightly toasted.
• 7 remove; cool completely.
• 8 top each toasted bread slice with about 3 t. bean mixture.

Spinach, Tomato And Ricotta Omelette

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

Ingredients

• Servings: 2
• 1/2 teaspoon olive oil
• 1 zucchini (coarsely grated, squeeze out excess moisture)
• 40 g spinach leaves (baby 4 cups)
• 70 g sun-dried tomatoes (99% fat free 1/3 cup)
• 4 (50 g) eggs
• fresh ground black pepper
• 50 g low-fat ricotta (fresh crumbled)
• 2 slices sourdough bread (1cm thick or gluten free bread toasted)

Recipe

• 1 heat half of the oil in a medium non-stick frying pan over a medium heat and add the zucchini to the pan and cook, stirring often, for 2 minutes or until the zucchini softens.
• 2 transfer the zucchini to a medium bowl and add the spinach and tomatoes and to to combine and set aside and cover to keep warm.
• 3 wipe the pan with paper towel to clean and then heat the remaining oil in the pan on medium.
• 4 put the eggs in a small bowl and season with pepper and whisk to combine and pour into a jug and add half the egg mixture to the pan, then swirl to coat base of pan and cook for 3 to 4 minutes or until the omelette is almost set.
• 5 use a flat bladed knife to carefully slide around the edge of the omelette to loosen.
• 6 spoon half the zucchini mixture over one half of the omelette and sprinkle with half of the ricotta and then flip over the uncovered half of the omelette to cover filling and slide the omelette onto a plate and cover loosely with foil to keep warm.
• 7 repeat with remaining egg, zucchini mixture and ricotta to make a second omelette.
• 8 sprinkle the omelettes with pepper to serve and accompany with the sourdough toasted.

Spinach-cheese Triangles

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

Ingredients

• 1 1/2 lbs fresh spinach, trimmed and well washed
• 2 tablespoons olive oil
• 1 cup minced onion
• 1/2 cup minced scallion
• salt
• fresh ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 3 eggs
• 1/2 lb feta cheese, crumbled
• 1/2 lb cottage cheese or 1/2 lb ricotta cheese, drained
• 1/4 cup minced fresh dill leaves
• 1/4 cup minced fresh parsley leaves
• 1/2 lb phyllo dough (about 15 sheets)
• 1/2 cup melted butter
• 1 cup fresh breadcrumb

Recipe

• 1 steam or parboil the spinach until it wilts; drain, squeeze dry, and chop.
• 2 add olive oil to a medium skillet; place over medium heat.
• 3 add in onion and scallion; cook/stir about 5 minutes, until softened.
• 4 add in spinach, salt, pepper, and nutmeg; stir.
• 5 beat the eggs with the cheese; stir into the spinach mixture along with the dill and parsley; remove from heat.
• 6 preheat oven to 350°.
• 7 unroll phyllo sheets and cut them into thirds the long way.
• 8 working with 1 piece at a time, brush lightly with butter, then sprinkle lightly with bread crumbs.
• 9 place 1 heaping teaspoon of spinach filling in one corner of the dough and fold the corner over to make a triangle.
• 10 continue to fold the phyllo, , making triangles, as you learned to do with a flag.
• 11 as each piece is finished, brush its top with butter and place on a baking sheet.
• 12 when all the triangles are done, bake for about 20 minutes, or until nicely browned.
• 13 let rest for 5 to 10 minutes before serving.

Spinach, Sun-dried Tomato And Goat Cheese Pita Pizzas

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

Ingredients

• Servings: 2
• 3 cups spinach, torn
• 2 cups sun-dried tomatoes
• 1/2 cup olive oil
• 1/8 teaspoon sugar
• 2 pita bread rounds
• 1/2 cup tomato paste
• 1/4 teaspoon oregano
• 2 fresh basil leaves
• 1 garlic clove, sliced
• 1/2 cup goat cheese or 1/2 cup feta

Recipe

• 1 combine sugar, salt, oregano and tomato paste in a small bowl.
• 2 lightly oil pitas and place on a sheet pan.
• 3 lightly broil pitas until they're a little crispy.
• 4 remove pitas from broiler. top with sauce mixture. layer spinach, basil, sun-dried tomatoes and cheese.
• 5 broil until cheese starts to melt.

Spicy Baked Falafel Sandwiches With Homemade Tzatziki

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

Ingredients

• 2 (14 ounce) cans garbanzo beans, drained (chickpeas)
• 1 medium yellow onion, finely chopped
• 2 large garlic cloves, minced
• 1 tablespoon parsley, finely chopped
• 1 tablespoon cilantro, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 tablespoon red chili pepper flakes, crushed
• 1 teaspoon salt
• 2 tablespoons flour
• 1 tablespoon olive oil
• 8 ounces greek yogurt
• 1 cucumber, peeled, seeded & finely chopped
• 2 large garlic cloves, minced
• 2 tablespoons dill (fresh or dried)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 4 whole wheat pita bread
• 1 large tomato, sliced
• 4 large lettuce leaves
• red onion, slices and separated into rings

Recipe

• 1 preheat the oven to 350 degrees, then prepare the tzatziki by combining the yogurt, garlic, cucumber*, herbs, lemon juice & salt in a bowl and mixing until well combined. cover & chill in the refrigerator while you prepare the falafel.
• 2 in a large bowl, mash the chickpeas using a fork or a mortar & pestle. add the onion, garlic, herbs, spices & flour, and mix together to make a thick paste. roll small amounts if the mixture into ping pong sized balls, then flatten slightly to form small discs.
• 3 line baking sheet with foil. lightly brush both sides of each falafel disc with the olive oil and place on baking sheet. bake for about 15 minutes, turning about halfway through the cooking process so they’re evenly browned.
• 4 assemble your sandwiches by stuffing each pita pocket with 2-3 falafel pieces and as many veggies as you can fit in there. drizzle with a generous amount of tzatziki (or hummus, or tahini, for the purists), and enjoy!

The Dirty Grilled Cheese

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

Ingredients

• Servings: 1
• 2 tablespoons room temperature salted butter
• 2 slices sourdough bread
• 2 ounces grated muenster cheese or 2 ounces sliced muenster cheese
• 1 ounce sliced pickled jalapeno pepper
• 2 thin slices ripe tomatoes
• 2 ounces grated monterey jack pepper cheese or 2 ounces sliced monterey jack pepper cheese
• 10 extra crunchy potato chips

Recipe

• 1 butter one side of each piece of bread liberally and place buttered side down on a plate.
• 2 evenly distribute muenster cheese on one piece of bread.
• 3 place pickled jalapenos on top of the muenster, distributing evenly around the sandwich so there are jalapenos in every bite.
• 4 place two slices of tomato on top of the jalapenos. evenly top with the pepper jack cheese.
• 5 close sandwich with the other piece of sour dough (buttered side facing out) and place in a heated skillet. place steak weight or heavy plate on top of the sandwich and press lightly.
• 6 check after 2 to 3 minutes (should be lightly toasted and golden). flip sandwich to toast other side until golden, approximately 2 minutes.
• 7 check the inside of the sandwich to make sure all of the cheese is melted. when sandwich is finished on stove, remove and set aside on cutting board. open up top of sandwich, add potato chips, close sandwich, and cut in half. serve immediately to ensure the best crunchiness.

Tandoori-style Lamb Chops

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

Ingredients

• Servings: 4
• 8 (1/4 lb) lamb loin chops, cut 1 inch thick (about 2 pounds total)
• 2 tablespoons cooking oil
• 6 garlic cloves, minced
• 1 tablespoon garam masala
• 2 teaspoons grated fresh ginger
• 1/2 teaspoon salt
• 2 medium summer squash or 2 medium zucchini, halved lengthwise
• 4 pita bread rounds
• 1/2 cup plain low-fat yogurt
• 1 tablespoon snipped fresh mint
• 1/4 cup regular chutney or 1/4 cup hot chutney

Recipe

• 1 trim fat from chops. in a small bowl combine oil, garlic, garam masala, ginger, and salt. brush onto all sides of the chops and squash.
• 2 grill chops on the rack of an uncovered grill directly over medium heat until desired donenessm turning once halfway through cooking (10 to 14 minutes for medium). while the chops are grilling, add squash to the grill for 7 to 8 minutes or until tender, turning once halfway through cooking. place pita rounds on grill during the last 2 minutes of grilling.
• 3 meanwhile, in a small bowl combine yogurt and mint. transfer squash to a cutting board; cool slightly and cut diagonally into 1/2-inch slices. serve squash, pita bread, yogurt mixture, and chutney with chops.

Shakshuka Mia

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

Ingredients

• Servings: 2
• 2 tablespoons coconut oil
• 2 onions, diced
• 1 cup bell pepper, fried
• 1 (14 ounce) can tomatoes, diced
• 1 tablespoon garlic
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon paprika
• 1 teaspoon cinnamon
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 2 tablespoons balsamic vinegar
• 6 eggs

Recipe

• 1 saute onions about 3 or 4 minutes in coconut oil. when translucent, tender and starting to brown, add prepared fried peppers and tomatoes. stir to combine.
• 2 add garlic, salt, sugar, paprika, cinnamon, black pepper, turmeric, and cumin. stir to thoroughly combine. simmer about 5 minutes.
• 3 add balsamic vinegar and stir to combine. make small wells (one at a time) in the simmering sauce and crack an egg into each.
• 4 cover and simmer for a few minutes. serve when the eggs are cooked to soft / medium stage. yummy with crusty bread or in a pita or on their own.

Tuscany Grilled Cheese

Total Time: 6 mins Preparation Time: 2 mins Cook Time: 4 mins

Ingredients

• Servings: 1
• 2 slices multi- grain bread (italian or sourdough would be tasty, also)
• 2 teaspoons olive oil
• 1/4 cup cheddar cheese, shredded
• 1 tablespoon chopped sun-dried tomato
• 1 tablespoon black olives, chopped
• 1 slice bacon, crisp and crumbled
• 1/4 teaspoon italian seasoning (i suggest tuscan italian blend seasoning or a purchased tuscan seasoning blend)

Recipe

• 1 brush one side of each slice of bread with olive oil. sprinkle 1/8 teaspoon on the oiled sides of the bread. lay one piece oiled side down in a skillet on medium heat. sprinkle on cheese, bacon, tomatoes,olives,and the rest of the tuscan italian seasoning blend. top with the other slice of bread. brown on both sides until toasty and the cheese has melted.

Tana Ramsay's Moroccan Vegetable Crumble

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

Ingredients

• Servings: 4
• 1/2 teaspoon olive oil
• 1 red onion, sliced
• 1 medium butternut squash, peeled and cut into small cubes
• 1 teaspoon ras el hanout spice mix (moroccan mixed spice)
• 2 zucchini, cut into chunks
• 1 red pepper, cut into chunks
• 1 yellow pepper, cut into chunks
• 2 (14 ounce) cans chopped tomatoes
• 2 ounces sunflower margarine, cubed
• 2 ounces plain flour
• 3 shredded wheat cereal, crumbled
• 1 ounce sesame seeds

Recipe

• 1 preheat the oven to 374°f
• 2 heat a frying pan until hot then add the olive oil and red onion and cook for 2 minutes
• 3 add the butternut squash and fry for 5 mins until it begins to soften. add the ras el hanout or spices and stir well to combine.
• 4 add the zucchini and peppers and cook for a further 2 minutes then tip in the canned tomatoes, season with black pepper and bring to a simmer. cover with a lid and simmer for 10 minutes
• 5 meanwhile, rub the sunflower spread and flour together to form breadcrumbs. add the shredded wheat and sesame seeds and season with black pepper. mix well to combine thoroughly.
• 6 check the seasoning of the vegetables and adjust if necessary. then pour into the baking dish and spread evenly.
• 7 sprinkle the crumble mixture over the vegetables, to cover evenly. bake in the oven for 15 mins until the crumble is golden and bubbling.

Tuscan Style Cornbread (polenta Bread)

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 1 1/2 cups cornmeal
• 1/2 cup flour
• 2 tablespoons sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1 3/4 cups half-and-half or 1 3/4 cups light cream
• 2 eggs, lightly beaten
• 3/4 cup pancetta, small dice (cooked crisp and drained) or 9 slices bacon, chopped (cooked crisp and drained)
• 1 (8 ounce) jar sun-dried tomatoes, chopped (packed in oil)
• 1 tablespoon shallot, chopped
• 1 tablespoon fresh rosemary, chopped
• butter, softened (optional)

Recipe

• 1 preheat oven to 375°f in a medium bowl combine cornmeal, flour, sugar, baking soda, and salt; set aside. add 1 tablespoon oil to a 10 inch cast iron skillet or 9-inch round cake pan and place in oven for 5 minutes. remove from oven and swirl oil around to coat bottom and sides.
• 2 meanwhile, in a large bowl combine half-and-half, eggs, and remaining oil. crumble in bacon, then stir in tomatoes, shallot, and rosemary. add dry cornmeal mixture and stir just until moistened. pour batter into skillet or cake pan. bake 30 to 35 minutes or until a wooden toothpick comes out clean.
• 3 cut into wedges and serve with softened butter.

Sopapillas

Total Time: 33 mins Preparation Time: 30 mins Cook Time: 3 mins

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons shortening
• 3/4 cup water
• oil (for frying)

Recipe

• 1 sift together flour, baking powder and salt.
• 2 cut shortening in until mixture is a rough texture.
• 3 gradually add warm water.
• 4 mix to form dough.
• 5 knead until smooth.
• 6 cover and let stand for 20 minutes (this will make it easier to roll out).
• 7 start oil heating (desired temp is 375° - 400°).
• 8 on a lightly floured board, roll dough thin (between 1/4 and 1/8 inch).
• 9 cut into 3 inch squares.
• 10 fry a few at a time, turning when golden and puffed up.
• 11 drain on paper towels.
• 12 serve immediately.

Shahi Tukre With Peaches And Melba

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

Ingredients

• Servings: 4
• 4 peach halves in syrup, canned
• 4 slices bread
• 3/4 cup milk (i use virtually fat-free to make it guilt-free)
• 3/4 tablespoon cornflour (mixed in 3-4 tbsps. of milk)
• 1/4 cup nestle sweetened condensed milk
• ghee or oil, to fry
• 4 fresh mint leaves, washed,for garnishing
• 225 g raspberry jam or 225 g strawberry jam
• 1/2 cup water
• 1/2 cup sugar
• 1/2 cup water

Recipe

• 1 boil together the sugar and water to obtain a syrup consistency.
• 2 keep aside.
• 3 mix the condensed milk and the milk.
• 4 boil well, stirring continuously.
• 5 when it comes to a boil, add the cornflour paste and keep stirring till it thickens.
• 6 remove from flame and keep aside.
• 7 cut the bread into rounds.
• 8 deep fry in hot ghee or oil until golden in colour.
• 9 as soon as you remove the bread rounds from the hot ghee or oil, dip them into the sugar syrup for a minute.
• 10 remove into the serving dish.
• 11 spread 1 tbsp.
• 12 of the condensed milk mixture on each bread round.
• 13 turn the peach-half upside down.
• 14 place it onto the bread round.
• 15 chill.
• 16 prepare the melba sauce by boiling together the raspberry or strawberry jam with 1/2 cup of water and straining it after that.
• 17 just before serving, pour 1-2 tbsps.
• 18 of the melba sauce over each peach.
• 19 garnish with a mint leaf and serve chilled.

Spicy Artichoke And Fresh Tomato Dip

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

Ingredients

• 1 (15 ounce) can artichoke hearts, drained and chopped, not the marinated, just packed in water
• 3/4 cup fresh tomato, seeded and chopped, i used plum tomatoes (after chopping)
• 2 teaspoons sun dried tomatoes, fine chopped
• 1 jalapeno, fine chopped (i leave some of the rib in because i like a bit more heat, but feel free to remove all seeds and rib)
• 1 (8 ounce) package cream cheese, softened
• 1 cup mayonnaise
• 1 cup parmesan cheese, fresh grated (not the green can)
• 1 teaspoon dried dill
• pepper
• chopped black olives

Recipe

• 1 dip -- in a medium size bowl add all the ingredients, except the fresh tomatoes and mix well until combined. then slowly add in the fresh tomatoes and fold in gently.
• 2 pour in a pie plate or small 8" casserole dish sprayed with pam and baked at 350 for approximately 30 minutes on the middle shelf uncovered - until bubbly and golden brown on top.
• 3 serve -- garnish with chopped black olives, or another nice garnish is diced scallions. serve with crackers, bagel chips, bread sticks, or baguettes, etc. use your favorite combinations. this is also good with cauliflower, cucumber slices, or squash as well. enjoy!

Topping For French Bread

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

Ingredients

• 1/2 cup parmesan cheese, grated
• 1/2 cup mayonnaise
• 1/4 cup green onion, chopped
• french bread, sliced

Recipe

• 1 combine all ingredients except french bread in a small bowl; stir well.
• 2 spread topping on sliced french bread, and place on an ungreased baking sheet. broil 5 1/2 inches from heat (with electric oven door partially opened) until lightly browned. serve warm.

Sopaipillas

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

Ingredients

• 2 cups flour
• 1 tablespoon baking powder (make sure it is not expired)
• 1/2 teaspoon salt
• 1 tablespoon shortening
• 2/3 cup lukewarm water
• fat (for frying)
• honey or sugar
• cinnamon

Recipe

• 1 stir together flour, baking powder, and salt.
• 2 cut in shortening until mixture resembles cornmeal.
• 3 gradually add water, stirring with a fork (dough will be crumbly).
• 4 turn onto a floured surface and kneed into a smooth ball.
• 5 divide dough in half; let stand 10 minutes.
• 6 roll each half into a thin 12 x 10 rectangle.
• 7 cut dough into 2 1/2 inch squares (do not reroll or patch dough).
• 8 fry a few at a time in deep hot fat (pushing the dough down into the oil immediately with a spatula and bumping the edges on the side of your frier to help them puff up) until golden brown.
• 9 drain on paper towels.
• 10 serve with honey or roll in sugar-cinnamon mixture.

Spicy Apple-carrot Muffins

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

Ingredients

• 1/4 cup non-instant nonfat dry milk solid
• 1 1/4 cups whole wheat flour
• 1/4 cup natural bran (optional)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 eggs
• 1/3 cup honey
• 1/3 cup oil
• 1/2 teaspoon vanilla
• 1/2 cup apple, unpeeled and grated
• 1/2 cup carrot, grated

Recipe

• 1 mix dry ingredients in a large bowl. blend well.
• 2 mix wet ingredients in a bowl. blend well.
• 3 add wet ingredients to large bowl and stir just until blended.
• 4 fold grated apple and carrot into batter.
• 5 transfer into 12 greased muffin tins.
• 6 bake in a preheated 400 oven for 15 - 20 minutes or until slightly browned
• 7 enjoy!

Shahi Tukra (rich Bread Pudding)

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

Ingredients

• Servings: 6
• 1 liter full-cream milk
• 1 teaspoon cardamom
• 6 -8 slices bread
• 1/2 cup raisins or 1/2 cup sultana
• 1 cup oil, to deep fry the bread
• blanched slivered almond (to garnish)

Recipe

• 1 add milk in a thick-bottomed pan and boil till it reduces to half its original volume. stir frequently to prevent from burning the milk. when it is done add the cardamom, mix well and remove from the fire.
• 2 cut the crusts off from the slices of bread/raisin toast and quarter the slices.
• 3 heat the oil on a medium flame.
• 4 deep fry the pieces of bread in it till they are crisp and golden. drain on paper towels.
• 5 in the same ghee, sautãæ?â© the raisins till they puff up. remove from the ghee and drain well on paper towels.
• 6 put a layer of bread pieces at the bottom of a flat serving dish and top with the thickened milk mixture. keep adding layers of bread and the milk mixture alternating as you go, till all the bread and milk mixture is used up.
• 7 garnish the dish with the raisins and almond slivers, chill for an hour and serve.

Top Secret Recipes Version Of Ihop French Toast By Todd Wilbur

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 3 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 3 teaspoons butter
• 6 slices thick bread
• 1 tablespoon powdered sugar

Recipe

• 1 beat eggs in a shallow bowl.
• 2 add milk, vanilla, flour, and salt to eggs. beat with an electric mixture until all is well combined.
• 3 heat a large skillet over medium heat. when the surface is hot, add about a teaspoon of butter.
• 4 dip the bread into the batter and drop it onto the hot skillet.
• 5 let cook for 2-3 minutes on each side or until each side is golden brown.
• 6 cut toast in have diagonally and sprinkle with powdered sugar.

Topsy Turvey Tuna Lemon Pie

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

Ingredients

• Servings: 6
• 1 lemon, sliced, unpeeled
• 1 (6 1/2 ounce) can tuna, drained
• 2 tablespoons minced onions
• 1 tablespoon minced green pepper
• 1/4 cup fresh breadcrumb
• 1/2 teaspoon dry mustard
• 1/3 cup catsup
• 1 egg, well beaten
• 1/4 lb sliced cheddar cheese, about
• 9 tablespoons milk
• 1 1/2 cups packaged biscuit mix

Recipe

• 1 preheat oven to 400°f.
• 2 spray 8" pie plate or other round shallow casserole with vegetable spray.
• 3 arrange lemon slices over bottom of pie plate.
• 4 mix tuna, onion, green pepper, crumbs, mustard, lemon juice, catsup,& egg.
• 5 top with cheese slices.
• 6 with fork, mix milk and biscuit mix to make a soft dough& spread over cheese layer.
• 7 bake uncovered for 15 to 20 minutes, or till light brown.
• 8 loosen edges, quickly invert onto a serving dish& cut into wedges.

Spinach-pecan Braided Bread

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

Ingredients

• 2 tablespoons olive oil
• 1/4 cup chopped onion
• 1 (8 ounce) container cream cheese with chives
• 1 (10 ounce) package frozen spinach, thawed drained
• 1/2 cup toasted pecans, chopped
• salt and pepper
• 16 ounces loaf frozen bread dough, thawed
• 1 tablespoon melted butter
• german mustard (optional)

Recipe

• 1 heat oil in skillet and saute' onions until soft. turn off heat and stir in cream cheese, spinach, pecans, and seasonings.
• 2 on a lightly floured surface, roll dough out into a 9" x 12" rectangle. carefully transfer to a baking sheet covered with parchment paper. .
• 3 spread filling mixture in a 3" line down the center of the dough, to within 1" of ends. make 3" cuts on the diagonal on either side of filling, at 1" intervals. moisten the ends of each strip, and alternately fold strips at an angle across filling, tucking ends in well under the strip below, to form a "braid" effect.
• 4 let rise in warm place for about 30 minutes. brush surface with melted butter and bake at 350 for 25 minutes. serve with german-style mustard if desired.

Royal Lime Mushroom Pate ( Rich, Moist And Tasteful Pate)

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

Ingredients

• Servings: 6
• 3 fresh limes
• 2 lbs mushrooms (your choice of type, i prefer closed caps.)
• 2 garlic cloves
• 1 (250 ml) carton single cream
• 1 tablespoon oregano
• 2 tablespoons olive oil (extra virgin)
• 1 teaspoon sea salt
• 2 egg whites

Recipe

• 1 finely chop the mushrooms.
• 2 the finer the better!
• 3 heat the olive oil in a large skillet (or pot if preferred) and add the mushrooms and oregano.
• 4 cook them on medium heat until nicely softened.
• 5 (approx 8 mins).
• 6 juice the limes and add the lime juice along with the garlic and cream to the pan.
• 7 add the salt and bring to the boil.
• 8 finally add the egg whites and stir in well!
• 9 then immediately reduce the heat and simmer on low heat for around 1 hour.
• 10 (variable, allow time for the mushrooms to really soften up and the flavours to mingle and absorb).
• 11 stir occasionally.
• 12 remove from heat and allow to cool.
• 13 when cool enough place into a container and put in the fridge to chill and set.
• 14 serve cold, excellent as a starter or with fresh cooked bread!

Tangerine Persimmon Sauce

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

Ingredients

• Servings: 4
• 1 large persimmon (quartered or pealed)
• 1 large tangerine (juiced)
• 1/3 tangerine zest (chopped very, very fine)
• 3 tablespoons palm sugar (grated fine)
• 1 ounce grand marnier
• 2/3 cup bottled water (separate 3-4 tbls in small glass)
• 2 teaspoons arrowroot (you may not need all of it)
• 1/4 teaspoon gray salt
• 1/3 cup heavy cream (optional)

Recipe

• 1 put the persimmon, tangerine juice, zest, palm sugar, grand marnier, water and salt into a blender . (do not pour use the water you have reserved in the glass.) blend on high until ingredients are liquefied.
• 2 pour the blended mixture into a medium saucepan. on low, to medium low heat, stir frequently, and bring the mixture to a simmer.
• 3 just before the mixture begins to simmer, add the arrow root to the water in the glass, mix thoroughly, and while vigorously stirring the mixture in the pan gradually, and slowly pour some of the arrowroot into the mixture. keep stirring until the sauce is as thick as it is going to get. note: you may not need all of the arrowroot so add slowly, and stir quickly. it should have some body yet pour nicely.
• 4 remove from heat.
• 5 at this point you have some options which should be taken into *consideration at the time the mixture is thickened.
• 6 the sauce can be allowed to cool, or be served right away without cream on sweet potatoes, baked fish or as a glaze for ham.
• 7 if you desire you can pour a little bit of heavy cream on top, or whip the cream with a tsp or two of palm sugar, and a touch of vanilla, and a dollop served on top (garnish with a sparse sprinkle of leftover chopped zest), or immediately after removing from heat add 1/3 cup heavy cream and stir until blended completely then pour over pan fried plantains, crepes, ice cream, pies, un-iced chocolate cake, etc.
• 8 *consideration;.
• 9 if cream is added you will likely need to use a touch more of the arrowroot as the cream will thin down the sauce.
• 10 with or without the cream you can add more arrowroot to thicken the sauce until stiff. cool, and pipe into puff pastries, or onto shortbread tarts.
• 11 refrigerating should thicken the sauce just a bit more.
• 12 enjoy.

Tangerine Puckers (diabetic)

Total Time: 29 mins Preparation Time: 15 mins Cook Time: 14 mins

Ingredients

• Servings: 18
• nonstick cooking spray
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 2 tablespoons splenda sugar substitute
• 1/4 teaspoon salt
• 1/2 cup nonfat milk
• 2 tablespoons egg beaters egg substitute
• 1 tablespoon cooking oil
• 1 teaspoon vanilla
• 1/2 cup fresh tangerine, sections coarsely chopped

Recipe

• 1 preheat oven to 400 degrees f. lightly coat eighteen 1-3/4-inch muffin cups with nonstick cooking spray; set aside.
• 2 2. in a medium bowl, stir together flour, baking powder, sugar, and salt. in a small bowl, combine milk, egg, oil, and vanilla. make a well in the center of the flour mixture. add egg mixture all at once to flour mixture. using a fork, stir just until moistened (batter should be lumpy). fold in the tangerine.
• 3 3. divide batter among prepared muffin cups, filling each almost full. bake about 14 minutes or until golden brown.
• 4 4. cool in muffin cups on a wire rack for 5 minutes. remove from muffin cups. serve warm. makes 18 miniature muffins.

Topfenknodel

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

Ingredients

• 2 2/3 ounces butter (unsalted)
• 2 egg yolks
• 5 1/3 ounces cottage cheese (approx. 20% butterfat content) or 5 1/3 ounces quark (topfen)
• 7 3/4 ounces bread, diced
• 4 1/2 ounces light cream
• 2 2/3 ounces cake flour
• 2 1/8 ounces semolina (also known as cream of wheat)
• 2 egg whites
• 1/16 ounce salt
• 2 tablespoons melted butter
• 1 cup fresh breadcrumbs

Recipe

• 1 pour light cream over diced bread, allow to soak in, stir until smooth. beat together butter and egg yolks until foamy, add cottage cheese and salt, fold in bread soaked in cream.
• 2 whip egg whites, add to mixture, then carefully fold in flour and semolina. let mixture sit in refrigerator for about one hour. form small round dumplings, drop these into simmering, lightly salted water, turn off heat, let dumplings heat for about 12 minutes.
• 3 in a small skillet, fry the fresh breadcrumbs in the butter until toasty and fragrant.
• 4 toss finished dumplings in buttered breadcrumbs and serve with choice of fruit sauce(s): strawberry, raspberry, apricot, etc.

Sauteed Broccoli With Toasted Bread Crumbs

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 2 teaspoons butter
• 3 tablespoons extra virgin olive oil, divided
• 1/3 cup dry breadcrumbs
• 1 (14 ounce) bag frozen broccoli florets, thawed
• 1 clove garlic, peeled and minced
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

• 1 heat butter and 1 tablespoon oil in large skillet over medium-high heat.
• 2 when hot, add crumbs.
• 3 toast crumbs, stirring often, until golden.
• 4 scrape crumbs out of pan; set aside.
• 5 spread broccoli on a paper-towel-lined plate; pat with paper towels to remove excess moisture.
• 6 reheat skillet on medium heat, adding remaining 2 tablespoons olive oil.
• 7 add garlic; saute 30 seconds.
• 8 add broccoli; saute until heated through, about 5 minutes.
• 9 season with salt and pepper.
• 10 sprinkle with toasted crumbs and serve.

Spicy Artichoke Dip

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

Ingredients

• 1 (14 ounce) can artichoke hearts, chopped
• 1 cup mayonnaise
• 1 cup parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 dash cayenne pepper
• 3 -4 drops tabasco sauce

Recipe

• 1 mix ingredients together.
• 2 bake in an uncovered 1 1/2-quart baking dish at 350 degrees for 20-30 minutes or until slightly browned.
• 3 serve with crackers or cubed sourdough bread.

Spicy Beer Cheese Fondue

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

Ingredients

• 1 cup light beer
• 2 cups shredded monterey jack pepper cheese
• 1 cup shredded monterey jack cheese
• 1 teaspoon cumin
• 1 1/2 tablespoons flour
• 1 small finely chopped tomato
• 1/4 cup chopped cilantro
• 1 finely chopped jalapenos (optional) or 1 serrano pepper (optional)

Recipe

• 1 chop tomato and place in a sieve to drain out excess juice.
• 2 place cheese in a big bowl. toss with cumin and flour.
• 3 add beer to fondue pot and boil for 2 minutes. gradually add cheese by handfuls and stir until melted.
• 4 fold in tomatoes and cilantro.
• 5 reduce to heat to simmer.
• 6 serve with bread, apples or corn chips.

Spinach-porcini Dressing

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

Ingredients

• 1 (1/2 ounce) package dried porcini mushrooms
• 1 cup boiling water
• 2 hot italian sausages, casings removed (6-7 oz. each)
• 1/2 cup chopped shallot (3 large)
• 3 garlic cloves, chopped
• 2 cups crustless day-old rustic-style bread (cut in 1/2-inch cubes)
• 1 (10 ounce) package frozen chopped spinach, thawed, squeezed very dry
• 1 teaspoon chopped fresh rosemary
• kosher salt
• 1 large egg

Recipe

• 1 place procini in small bowl; pour 1 cup boiling water over. let stand until soft, about 45 minutes. drain, reserving soaking liquid. chop porcini; set aside.
• 2 heat large nonstick skillet over medium heat. add sausage, saute until brown, breaking up into small pieces with back of fork. add porcini, shallots, and garlic. reduce heat to medium-low; cover and cook until sausage is cooked through, stirring occasionally, about 5 minutes.
• 3 transfer sausage mixture and any juices to medium bowl. stir bread cubes, spinach, and rosemary into sausage mixture. season with salt and pepper. mix in 1/4 cup reserved soaking liquid. cover and chill dressing.overnight.
• 4 preheat oven to 325 degrees.
• 5 bring dressing to room temperature. whisk egg to blend in small bowl and blend into dressing. spoon into greased casserole dish. cover with foil and bake 25 minutes. remove foil, dot top of dressing with butter pieces and bake, uncovered for additional 20 minutes. serve.