Makes 2 servings

Ingredients

• 2 rainbow trout, butterfly filleted
• 1 tsp. butter
• 2 Tbsp. almonds, sliced
• 1 Lemon (for 1 tsp. zest and 2 wedges for serving)
• Salt
• Black pepper

Instructions

1. Preheat the broiler.
2. Rinse trout and pat dry. Open fish and place skin-side down on a foil-lined broiler pan. Season with salt and pepper and zest from one lemon (about 1/2 tsp. zest per fish). Dot with butter and sprinkle with almonds.
3. Broil for about five minutes, until flesh is opaque and flakes easily with a fork.
4. Serve immediately with lemon wedges.

Added by mike on Monday, May 25.

An easy coffee cake recipe with only a few ingredients that could be thrown together while on vacation.

Ingredients

Cake

• 2 cups Bisquick Original baking mix
• 2/3 cup milk
• 2 Tbsp granulated sugar
• 1 egg

Cinnamon Streusel

• 1/3 cup Bisquick Original baking mix
• 1/3 cup packed brown sugar
• 1/2 tsp ground cinnamon
• 2 Tbsp firm margarine or butter

Instructions

1. Preheat oven to 375°F.
2. Grease a 9" round or 8" square baking dish.
3. In a large bowl, stir together all of the cake ingredients and blend well.
4. In a separate bowl, mix cinnamon streusel ingredients. Add 1/4 of the streusel to the batter and fold in.
5. Spread batter into baking dish and sprinkle rest of streusel over top of the batter.
6. Bake 20 minutes until golden brown. A toothpick should come out of the cake clean. Allow to cool in the pan.

Additional notes

Try mixing in 1 cup of fresh or frozen blueberries into the batter before baking.

Added by mike on Saturday, May 23.

Ingredients

• 2 dozen Brussels sprouts
• 3 shallots
• 3 tablespoons olive oil
• 1 tsp. thyme
• Ground black pepper
• Kosher salt (optional)

Instructions

1. Heat oven to 400° F.
2. Peel shallots and slice into rings. Place in a medium bowl.
3. Remove outer leaves from Brussels sprouts and trim the base slightly (don't cut the stems too high or all of the leaves will fall off). Cut the sprouts in half, lengthwise. Add to bowl with shallots.
4. Add olive oil, thyme, and pepper to bowl and mix to coat the shallots and Brussels sprouts. Spread out on a baking sheet so that the vegetables are not touching too much. Place in oven to roast for 35-45 minutes, tossing every 12 minutes, until lightly browned (sprouts should be tender).
5. Sprinkle lightly with salt (optional).

Additional notes

Instead of shallots, you can also use a small red onion.

Added by mike on Wednesday, Apr 1.

Ingredients

• Corn Casserole
• 2 cans creamed corn
• 1 box Jiffy cornmuffin mix (8.5 oz)
• 6-7 T margarine, melted
• 1 t baking powder
• 3 eggs
• Mozarella cheese (or any cheese you prefer)
• Red pepper or paprika or cayenne pepper powder (I use the latter, tho be
• careful not to use too much)

Instructions

1. Combine all ingredients except the last two. Pour half into a 9x13" greased
2. pan.
3. Add
4. a layer of Mozarella cheese, then the rest of the batter. Sprinkle with
5. a
6. light dusting of whichever pepper spice suits your taste. Bake at 350
7. degrees for 30-40 min. Enjoy!!

Added by skeeter84 on Wednesday, Jan 7.

Ingredients

• 1 cup water
• 1/2 cup old-fashioned oats
• 1 dash salt (optional)
• Apple Pie Topping:
• 2 teaspoons SPLENDA® Brown Sugar Blend
• 1 tablespoon chopped apple
• 1 dash apple pie spice

Instructions

1. Directions Stovetop Directions: Bring water to a boil in a small saucepan. Stir in oats and salt. Cook, stirring occasionally, over medium heat 5 minutes.
2. Microwave Directions: Combine water, oats, and salt in a microwave-safe bowl. Cover tightly with heavy-duty plastic wrap; fold back a small edge to allow steam to escape. Microwave on HIGH 2 1/2 to 3 minutes; stir well.
3. Top oatmeal with SPLENDA® Brown Sugar Blend, chopped apple and spice.
4. Note
5. Serving Size: 1 recipe
6. For a creamier oatmeal, substitute skim milk for water; proceed as directed.
7. Find a dish that goes with this recipe:

Additional notes

Nutrition Info Servings Per Recipe: 1 Amount Per Serving Calories: 200 Calories from Fat: 25 Total Fat: 3g Saturated Fat: 0g Cholesterol: 0mg Sodium: 400mg Total Carbs: 37g Dietary Fiber: 5g Sugars: 10g Protein: 7g Powered by ESHA Nutrient Database

Added by Minshall on Tuesday, Jan 6.

Ciao, belly! Our Garlic Shrimp Pasta tastes just as rich and flavorful as the original, but it won’t tax your tummy.

Ingredients

• 8 oz uncooked multigrain angel hair (capellini) pasta or spaghetti
• 4 cups fresh baby spinach leaves
• 1 1/2 cups halved cherry tomatoes
• 3 teaspoons olive oil
• 1 medium onion, finely chopped (1/2 cup)
• 1 1/2 lb fresh medium shrimp, peeled, deveined and tail shells removed
• 3 cloves garlic, finely chopped
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup reduced-sodium chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 tablespoons chopped fresh parsley
• 2 tablespoons butter

Instructions

1. In 5-quart saucepan or Dutch oven, cook pasta as directed on package. Drain; return to saucepan. Stir in spinach, tomatoes and 2 teaspoons of the oil. Cover to keep warm.
2. Meanwhile, while pasta is cooking, in 12-inch nonstick skillet, heat remaining 1 teaspoon oil over medium-high heat. Add onion; cook and stir 1 minute. Add shrimp, garlic and pepper flakes; cook and stir 2 minutes.
3. Stir in wine, broth, salt and pepper; cook 2 minutes or until shrimp are pink and firm. Remove from heat; stir in parsley and butter until butter is melted. Add shrimp mixture to pasta mixture in saucepan; toss to mix.

Added by skeeter84 on Wednesday, Dec 31.

Makes 4-6 servings

Ingredients

• 1lb. of Skirt Steak
• 1lb. of Ground Beef
• Can of whole peeled tomatoes
• Can of tomatoes paste
• 2 cans of beans (mix any 2 together)
• Package of frozen corn
• 1 Jalapeño
• 3 to 5 pearl onion(s)
• 4 cloves of garlic
• Chili powder
• Cayenne pepper
• Black Pepper
• Sea Salt (reg. salt is fine)
• Worcestershire sauce

Instructions

1. Start by preparing your meat, cut steak into small cubes. Then season with chili powder, black pepper, salt, (only use cayenne if you want spicy) approx. 1 teaspoon of each spice. Chop up ground beef and season with spices ONLY.
2. Next you can begin cutting your vegetables, cut as small as possible. Do not cut garlic, press hard on a cutting board with a knife or flat object. I do not recommend you use a food processor.
3. Open your can of whole peeled tomatoes and crush until they are a sauce. You can crush directly in pot. When tomatoes are finished add your tomatoes paste, jalapenos, onions, frozen corn and remaining garlic. Last is too drain the liquid in your bean cans add them to the pot. If you are cooking with a regular pot set your stove at a low flame, crock pot will start cooking at the end.
4. **If you are using a crock pot you can skip this step. Now you are ready to cook your meat, you will need a frying pan. Heat pan with a medium flame and place olive oil and 1 clove of garlic in pan. When garlic begins to sizzle, place your steak cubes in pan. Cook steak rare with a red bloody center. Steak will continue to cook in pot, you do not need to cook anymore than rare in pan. After steak is done place ground beef in pan and cook until it starts to brown.
5. Add your meat to the pot, if you are using a crock pot DO NOT cook your meat, this is important. The crock pot will cook it for you very slowly over many hours for a much more tender meat.
6. Now it's time to season your chili, add 2 tablespoons of chili powder, 2 teaspoons of cayenne pepper, 1 tablespoon of black pepper, 2 tablespoons of salt and 3 tablespoons of worcestershire sauce. You can modify the amount cayenne pepper and any of the spices how you want, knowing how much to add is the test of a chef. Mix all of the ingredients together very well and begin to cook!
7. For cooking on a stove: Cook chili for approx 1 hour and 15 minutes covered with lid at a low flame. Continue to stir every 5-10 minutes to make sure it does not stick to the bottom of pan. Remove the lid and cook for another 15 - 25 minutes to boil down the chili, this will increase the thickness of your chili. For cooking with a Crock Pot: Cook on low for 8-10 hours or on high for 4-5 hours. I recommend low setting.

Additional notes

I recommend cooking this recipe in a crock pot on a low setting. This will slowly cook your meat and make it more tender and seasoned. But, you can cook in a regular pot if you want to cook it faster or just don't have a crock pot.

Added by digitaldavenyc on Tuesday, Dec 30.

extra rich rice krispy treats

Makes 48 bars

Ingredients

• 1 c. light corn syrup
• 1 c. sugar
• 1 c. peanut butter
• 6 cups Rice Krispies cereal
• 1 c. semi-sweet chocolate morsels
• 1 c. butterscotch morsels
• vegetable cooking spray

Instructions

1. Place corn syrup and sugar into large saucepan.
2. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil.
3. Remove from heat
4. Stir in peanut butter.
5. Mix well
6. Add Rice Krispies cereal and stir until well coated
7. Press mixture into 13x9 inch pan coated with cooking spray
8. Melt chocolate and butterscotch morsels together in small saucepan over low heat, stirring constantly
9. Spread over cereal mixture
10. Let stand until firm
11. Cut into 1 inch bars when cool.

Added by adanner on Saturday, Dec 27.

Makes 6

Ingredients

• Two pounds of Hash Brown Potatoes
• Two Cans of Potato Soup
• 8oz of Cheddar Cheese
• 1/2 Teaspoon of Garlic Salt
• Two Tablespoons of Butter
• 1/2 Cup of Parmesan Cheese
• One Cup Sour Cream

Instructions

1. Combine the potatoes, soup, cheese, sour scream, and salt in a bowl.
2. Mix Well.
3. Place into baking dish
4. Dot with butter
5. Sprinkle the Parmesan Cheese ontop
6. Bake at 350 degrees for ~60 minutes

Additional notes

Had at Aunt Lori's for Christmas

Added by JamesJr on Thursday, Dec 25.

Ingredients

• Cake:
• 6 oz package of chocolate chips (1 cup)
• 2 1/4 cups sifted flour
• 1 tsp baking soda
• 3/4 tsp salt
• 3/4 cup butter
• 1 1/3 cup sugar
• 1 tsp vanilla
• 3 eggs
• 1 cup buttermilk
• Frosting:
• 6 oz package of chocolate chips (1 cup)
• 2 cups whipping cream

Instructions

1. Cake:
2. Heat a double boiler over hot water. Stir in chocolate pieces with 1/4 cup water until melted and blended. Remove from heat.
3. Preheat oven to 375
4. Grease and flour 3 cake pans
5. Sift flour with baking soda and salt.
6. In a large bowl at medium speed beat butter with sugar and vanilla until light and fluffy.
7. Beat in eggs one at a time.
8. Beat in melted chocolate.
9. With mixer at low speed alternate adding flour mixture and buttermilk to the butter mixture, beating after each addition until smooth.
10. Divide batter and bake 25 minutes or until done. Cool in pan 2 minutes.
11. Frosting:
12. Heat a double boiler over hot water. Stir in chocolate pieces with 2 tbsp water until melted and blended. Remove from heat. Let it reach room temperature.
13. Beat whipping cream until it folds. Add in blended chocolate. Coat cake.

Added by meghanRI on Friday, Dec 19.

Makes 4-6 bases

Ingredients

• 825g Plain Flour (5 Cups)
• 2 Tbsp Dark Brown Sugar
• 2tsp Salt
• 2 tsp Active Dry Yeast
• 2 Tbsp Olive Oil
• 500ml warm Water

Instructions

1. Add the sugar & yeast to the warm water, stir and set aside
2. Add the Salt to the flour and mix well.
3. When a nice foamy head has formed on the water & yeast mix, add in the oil, and then all of this mixture to the flour.
4. Mix with a wooden spoon or your hands until fairly well combined.
5. Allow the mix to rest for 20mins to Autolyse.
6. Turn the dough out onto a floured work surface and knead the mixture for 5-10 minutes.
7. Allow the Dough to prove in a warm spot for 1 hour.
8. Punch the dough down and allow to rise for another hour.
9. Cut the dough into 4 and roll into balls.
10. Allow the balls to prove for at least 1 hour before using.

Additional notes

Cut the dough into 6 for more traditional bases.

Form the pizza bases with your hands, not a rolling pin for best results.

Added by chucklardo on Friday, Dec 12.

Makes 1 Loaf

Ingredients

• 3 cups of Plain Flour (all purpose)
• 1 & 1/4 tsp Salt
• 1 & 1/2 cups of Water (375ml)
• 1/4 tsp of Instant Yeast (or 1 tsp of Active Yeast)
• 1 Tbsp sesame or poppy seeds

Instructions

1. Place the flour and yeast in a large bowl and mix briefly.
2. Add the water, and mix with your fingertips until all combined.
3. Cover the bowl with cling film and leave in a warm place for a minimum of 12 hours.
4. Preheat your oven and camp oven & lid to 260 degrees celcius.
5. Scrape the dough out onto a well floured work surface.
6. Dust the top of the ball with flour.
7. Pat the dough down gently until it is a rough rectangle shape (with the long side facing you) and about 2cm thick.
8. Fold the dough like you would a letter, in thirds.
9. then fold the bottom into the middle, and then bring the top over the lot.
10. Pinch any seams closed.
11. Wet your hand and gently rub the top of the dough ball until it is DAMP.
12. Carefully sprinkle the top of the dough with sesame seeds or any other kind of seeds you like.
13. When the oven is hot, drop your dough ball, seed side up into the camp oven and cover with the lid.
14. Bake for 30 mins.
15. After 30 mins, remove the lid and bake for another 15mins until golden.

Added by chucklardo on Friday, Dec 12.

Sauteed pork strips, onion, and kimchi over rice.

Makes 2 servings

Ingredients

• 1 lb of pork loin, thinly sliced (shabu-shabu style)
• 1/2 onion, thinly sliced
• 1 c kimchi
• 1/4 c green onion, chopped
• 1 tbsp oil
• salt and sugar to taste
• rice, cooked

Instructions

1. Heat oil in a saute pan over medium-high heat. Add kimchi and onions. Saute until onion softens.
2. Add pork and heat until cooked through.
3. Add salt or sugar to taste.
4. Remove from heat and stir in green onions.
5. Serve pork-kimchi mixture over a large bowls of rice (one per person).

Added by mike on Tuesday, Dec 9.

Ingredients

• 3-4 pound chicken
• Salt
• Pepper
• 2 lemons

Instructions

1. Preheat oven to 350 degrees
2. Wash chicken thoroughly in cold water.
3. Let it dry for about 10 minutes, then pat completely dry with a paper towel.
4. Sprinkle a generous amount of salt and pepper on the chicken and in the cavity.
5. Roll the lemons to soften.
6. Puncture the lemons in at least 20 places each.
7. Place both lemons in the birds cavity. Close up the opening with toothpicks.
8. Put the chicken into a roasting pan, breast facing down.
9. After 10 minutes, turn the chicken over to have the breast face up.
10. Cook for another 30 to 35 minutes at 350. Then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes.
11. Do not turn the chicken again.

Added by amanda9442 on Monday, Dec 8.

Ingredients

• 1 pound pasta
• 3 cloves fresh garlic, peeled and minced (or you can just used the
• jarred kind, but I like fresh, tends to be less pungent)
• 1 lemon, juiced
• 3-4 tbsp chicken broth
• 2-3 tbsp olive oil (You can add more of the chicken broth or the olive
• oil to make a consistency that you are happy with)
• 3/4 cup parm cheese
• 1/4 tsp pepper

Instructions

1. Cook pasta according to directions, drain.
2. In a large skillet, heat up olive oil over medium-high heat. Add
3. garlic and cook til golden (about 3 mins).
4. Turn heat down to medium/medium low. Add chicken broth, pepper, and
5. juice of the lemon. Heat through.
6. Add mixture to cooked pasta, heat through. At this point, you can tell if you'll need more chicken broth and/or olive oil. Add in as much as you need.
7. Add Parmesan cheese and serve. If you want more color to the dish, you can add 1tbsp of parsley at this point.

Additional notes

Also, you can easily incorporate broccoli into this dish. Right before the pasta is ready to be drained (about 2 minutes more to cook) add some frozen brocoli to the pot. Drain with the pasta.

Added by amanda9442 on Monday, Dec 8.

This chicken, carrot, and broccoli stir-fry is combined with a rich Parmesan cheese sauce and served over angel hair pasta.

Makes 4

Ingredients

• 2 tbsp. olive oil, divided
• 2 skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1 carrot, thinly bias-sliced
• 1 (10 oz.) package frozen broccoli, thawed
• 2 cloves garlic, minced
• 8 oz. angel hair pasta, cooked and drained
• 2/3 cup chicken broth
• 1 tsp. dried basil
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat 1 tablespoon oil in a medium skillet.
2. Add chicken.
3. Cook and stir until chicken is cooked, about 5 minutes.
4. Remove from skillet; drain on paper towels.
5. Preheat remaining oil in same skillet.
6. Add carrot, broccoli, and garlic to skillet.
7. Cook and stir for 2 minutes.
8. Return chicken to skillet; add chicken broth, basil, and Parmesan cheesse.
9. Simmer for 4 minutes.
10. Place pasta in a large serving bowl.
11. Top with chicken and vegetable mixture.
12. Serve immediately.

Added by amanda9442 on Monday, Dec 8.

This healthy dish is packed with vegetables like carrot, onion and snap peas. The sesame oil brings a flavor that is perfect.

Makes 4

Ingredients

• 1 box brown rice
• 2-3 chicken breasts
• 2 tbsp sesame oil
• 2-3 tbsp Dynasty Chinese stir fry sauce
• Snap peas
• 2 cloves garlic
• 1-2 carrots, cut in strips
• 1 onion, cut in strips

Instructions

1. Prepare rice according to instructions on box.
2. Cook chicken in sesame oil until chicken is 85% cooked.
3. Remove and add vegetables, garlic, carrots and onions.
4. Add stir fry sauce for flavor.
5. Once chicken is cool enough to touch, cut into trips on a diagonal and add to stir fry to complete cooking, 8 minutes or until fully cooked and vegetables are al dente.
6. Serve over brown rice.

Added by amanda9442 on Monday, Dec 8.

Very rich, cut into small pieces!

Makes 24 servings

Ingredients

• 1 (18.25 oz) pkg. yellow cake mix
• 4 eggs
• 1 cup butter
• 2 cups powdered sugar
• 8 oz. cream cheese

Instructions

1. Preheat oven to 350. Butter a 9x13 in. cake pan. Melt the butter and mix with two of the eggs and dry cake mix. Pour batter into prepared pan. Mix the remaining two eggs with the cream cheese and the powdered sugar. Pour this mixture evenly over the first mixture. Do not stir. Bake at 350 for 45 minutes.

Added by rita_m04 on Tuesday, Dec 2.

Its a combination yellow cake and flan (custard) melded into one bunt style cake.

Makes 9" inch bunt cake

Ingredients

cake mix:

• 6 large eggs, separated
• 2 cups granulated sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup whole milk
• 1 teaspoon vanilla extract

flan mix:

• 3 eggs
• 2 cans of evaporated milk
• 1 can of condensed milk
• 1 tsp vanilla
• Leche quemada (Cajeta caramel or sweetened caramelized milk)

Instructions

To make the cake mix:

1. In the bowl of a mixer, beat the egg whites on low speed until soft peaks form.
2. Add the sugar gradually with the mixer running and peak to stiff peaks.
3. Add the egg yolks 1 at a time, beating well after the addition of each.
4. Sift together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.)
5. Add the vanilla.

To make the Flan Mix

1. Add eggs, milk and vanilla to a blender . Blend together until well blended.
2. In a bundt pan, spray with non-stick spray and flour it. Cover the bottom and the sides with the Cajeta.
3. OPTIONAL:Sprinkle bottom of pan with nuts.
4. Add flan mixture and on top of this add the cake mixture.
5. Preheat oven to 350 degrees. Set a small bakeproof pan of water inside. Cook for 45-60 minutes.

Additional notes

One can find the leche quemada at any Hispanic store or bakery. The pan of water is important so that the flan doesn't overcook.
Also, the pan of water needs to be preheated to ensure even temperature in the oven while baking.

Added by anthonyl on Tuesday, Dec 2.

A simple vegetarian rendition of the tamale recipe shown on America's Test Kitchen.

Makes 6 servings

Ingredients

• 1 large yellow onion- chopped
• 2 large cloves of garlic- minced
• 1 smal can of corn
• 1 can chopped tomatoes
• 1 can black beans
• 1 pkg. Soyrizo
• 2 T. Oil
• 2 T. Chili powder
• 2 pkgs. Jiffy cornbread mix
• 2/3 cup milk
• 2 eggs
• Hot sauce (optional)
• S&P

Instructions

1. Preheat oven to 400 F. Heat oil in large skillet to med high.
2. Add onions to oil, salt and let sweat, stirring occasionally. Add chili powder to mix.
3. Drain and rinse canned food.
4. Add Soyrizo to onions. Stir to form "paste". Add in garlic.
5. Add in canned food and let moisture cook out.
6. Mix Jiffy with egg and milk. Add in hotsauce if desired.
7. Pour onion mix into 9x13 pan. Smooth with a spatula. Top with cornbreadmix, smooth with spatula.
8. Bake 15 min. Finish under broiler if cornbread is not fully cooked.

Additional notes

Add cheese if you like, or sour cream on top. I served these with ginger lime margaritas!

Added by avalon on Wednesday, Nov 19.

Quick and easy tender Asian-style pork, perfect to serve with rice and vegetables.

Makes 2 servings

Ingredients

• 400g pork fillet, cut into 1" chunks
• 5cm piece ginger, peeled & grated
• 2 tbs soy sauce
• 2 tbs honey

Instructions

1. Grate ginger into a bowl, catching all the ginger juice.
2. Add soy sauce and honey, stir.
3. Add pork and stir well so that the pork is coated in the marinade.
4. Leave to stand for 30 mins.
5. Over medium-high heat, quickly stir-fry pork.
6. Serve hot with rice and stir-fried greens.

Added by alioc on Monday, Nov 17.

Moist and healthy breakfast cereal with lots of fruit.

Makes 1 serve

Ingredients

• 1/2 cup rolled oats
• about 1/3 cup water or fruit juice
• 1/2 apple, grated
• 5 strawberries, diced
• 2 Tbs chopped toasted almonds
• 2 heaped Tbs flavoured yoghurt

Instructions

1. The night before, place rolled oats and water or juice in a bowl and stir. The liquid should just cover the oats.
2. The next morning, add the remaining ingredients to the bowl and mix thoroughly.
3. Serve.

Additional notes

You can use any combination of fruits, nuts, juice or yoghurt. This is also great with a dash of cinnamon or nutmeg.

Added by alioc on Saturday, Nov 15.

Standard chili with beef and beans.

Makes 3-4 servings

Ingredients

• 1 lb. ground beef
• 1 white onion, chopped
• 1 green pepper, chopped
• 1 14.5 oz. can diced tomatoes
• 1 14.5 oz. can red kidney beans
• 1 8 oz. can tomato sauce
• 1 bay leaf
• 2 tsp. chili powder
• 1 tsp. salt
• Monterey Jack cheese, shredded

Instructions

1. Saute the beef, green pepper, and onion in a large pot over medium high heat until the beef is just about cooked through and the vegetables are tender.
2. Drain excess grease from the pot.
3. Add remaining ingredients, stir to mix well.
4. Reduce heat and allow the chili to simmer for 45-60 minutes.
5. Serve in bowls, topped with cheese.

Additional notes

Good served with bread and a green salad.

Added by mike on Wednesday, Nov 12.

A nice warm steak salad for those, like me, who have trouble finding some salads they can enjoy

Makes 2 servings

Ingredients

• 1 cup olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons honey
• 3 tablespoons lemon juice
• Kosher salt
• Coarse ground black pepper
• 1/2 pound skirt steak
• 1 red bell pepper
• 2 cups baby spinach
• 1/4 to 1/2 cup gorgonzola cheese to taste

Instructions

1. Add first three ingredients together in a large bowl
2. Add pinch of kosher salt and ground black pepper to taste
3. Whisk together, set aside
4. Wrap skirt steak in plastic wrap and pound to tenderize
5. Unwrap skirt steak and cover both sides with ground black pepper, letting the steak come to room temperature
6. While the steak warms, heat your grill to medium high or about 400 degrees
7. Wash and core the bell pepper, removing the seeds
8. Slice the pepper into long strips
9. Pour 3 tablespoons olive oil into a pan or enough to cover
10. Heat oil to medium, toss in your peppers and sprinkle some kosher salt on top
11. Cook the peppers until they become soft and dark while tossing occasionally, about 10 minutes
12. When your grill has heated, throw on the skirt steak, about 2 minutes per side for medium rare or 5 minutes a side for well done
13. When your steak has finished cooking, remove from grill and let rest for 2 minutes for the juices to settle
14. Slice the steak with the grain at about 2 inch intervals, then against the grain again into about 1/2 inch slices. This is important as cutting with the grain alone leaves the steak chewy
15. In a bowl toss baby spinach, gorgonzola, peppers, steak and dressing

Additional notes

Optionally, you could add in some corn, broccoli or any other vegetables you might think tasty.

You could also roast the pepper whole on the grill until skin turns black, removing skin and seeds leaving only the flesh, or just use store bought peppers if that's too much work

Added by wcgallego on Sunday, Nov 2.

Fresh Ideas fo Quick Easy Meals (rich in AntiOxidants)

Makes 4-6 servings

Ingredients

• 1 pound of yams peeled and chopped
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 4 handfuls of baby spinach leaves
• 1/2 cup of sliced almonds toasted
• 1/2 cup of dried cherries
• Basil Maple Syrup
• 1/3 cup olive oil
• 3 tbsp cider vinegar
• 1 tbsp maple syrup
• 2 tbsp chopped fresh basil
• 1 garlic clove (optional)
• salt and freshly ground pepper

Instructions

1. Line a large baking sheet with parchment paper
2. Preheat oven to 375 degrees
3. Toss yams, olive oil and salt and pepper on prepared baking sheet.
4. Roast for about 50 minutes or until tender and golden.
5. Cool slightly.
6. To make the basil maple dressing, place all ingredients in a blender and blend until smooth.
7. Toss yams with dressing and remaining ingredients in a large bowl.

Additional notes

I like this without the garlic clove in the dressing and the yams warmed through a bit. Use the dressing sparsely on the rest of the salad.

Added by skypilot on Monday, Oct 27.

The Mojito (or Mohito) is a refreshing rum, lime, and mint cocktail originally from Cuba.

Ingredients

• 4 fresh mint sprigs
• 2 tsp sugar
• 3 tbsp fresh lime juice
• 1 1/2 oz light rum
• club soda or seltzer

Instructions

1. Muddle 3 mint sprigs, lime juice, and sugar together in the bottom of a tall cocktail glass.
2. Add ice to fill the glass.
3. Add rum and stir.
4. Top off with club soda
5. Garnish with a lime slice and remaining mint.

Added by mike on Monday, Oct 27.

Seriously.. the best ever.

Makes 6 servings

Ingredients

• 2 c. elbow macaroni, cooked and drained (I never actually measure this, I use about ¾ a small, I think 16 oz., box)
• 3 tbsp. butter or margarine
• ¼ cup finely chopped onion (optional – I rarely use the onions)
• 2 tbsp. all-purpose flour
• ½ tsp salt
• 1/8 tsp pepper
• 2 c. milk
• 3 c. shredded cheese (I usually use a combo of mild and sharp cheddar, whatever you feel like)

Instructions

1. Melt butter in med.
2. Saucepan over med. Heat.
3. Cook onion in butter 5 min or til tender.
4. Stir in flour, salt, pepper.
5. Gradually add milk and cook, stirring, until thickened.
6. Remove from heat.
7. Add 2 c. cheese and stir until cheese is melted.
8. Add cooked macaroni, stir.
9. Pour into 1 ½ quart casserole, top with remaining cheese.
10. Bake at 350 for 30 min or until cheese is lightly brown.

Additional notes

I usually add more salt/pepper for taste, your call. I sometimes get cubed cheese and mix it in right before I pour into the casserole dish for some extra cheesy goodness.

Added by acg122 on Tuesday, Oct 21.

Makes 12-16 servings

Ingredients

• Cake:
• 1 c. vegetable oil
• 2 c. flour
• 2 c. sugar
• 4 eggs
• 2 c. pumpkin (1 small can)
• 2 tsp. baking soda
• 2 tsp. baking powder
• 2 tsp. cinnamon
• Crisco/Pam to grease pan, then lightly flour
• Frosting:
• 1 - 8oz softened cream cheese
• 1 - 16oz powdered sugar
• 1 stick softened margarine or butter
• 1 tsp. vanilla

Instructions

1. Cake:
2. Preheat oven at 300 degrees F.
3. Blend all ingredients with mixer.
4. Grease and flour 9X13 pan.
5. Bake at 300 degrees F for 40-50 minutes.
6. Cool cake before frosting.
7. Frosting:
8. Blend all ingredients with mixer. Frost cooled cake and refrigerate.

Added by acg122 on Saturday, Oct 18.

Makes 4-6 servings

Ingredients

• 6 green peppers (red, orange, or yellow will do too)
• 1 lb. ground beef
• 1/2 tsp. salt
• dash of pepper
• 1/3 c. chopped onion
• 1/3 c. water
• 16 oz. can of tomatoes
• 1/2 c. uncooked long grain white rice
• 1 tsp. Worcestershire sauce
• 2 c. American cheese or Velveeta

Instructions

1. Preheat oven at 350 degrees F.
2. Remove seeds and membrane from peppers.
3. Sprinkle insides of peppers generously with salt.
4. Cook ground beef and onion. Drain.
5. Add salt, dash of pepper, canned tomatoes, water, rice, and Worcestershire sauce.
6. Cover and simmer until rice is tender, about 15 minutes.
7. Stir in cheese.
8. Stuff peppers, stand upright in 10x6 baking dish.
9. Bake uncovered at 350 degrees F for 25 minutes.

Added by acg122 on Saturday, Oct 18.

Makes 4 servings

Ingredients

• 4 chicken breasts, boneless and skinless
• evoo
• 1/3 c. flour
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. cayenne pepper
• 2 cloves garlic, sliced
• 1 Tbsp. butter
• 1/4 c. white wine
• 1 can artichokes (13.75 oz., packed in water), drained
• 2 Tbsp. capers, rinsed and drained
• juice from 1 lemon
• 2 Tbsp. butter (added just before serving)

Instructions

1. Place each chicken breast between plastic wrap and pound to 1/4" thick.
2. Heat evoo in large skillet.
3. Mix together flour, salt, pepper and cayenne.
4. Lightly dust each chicken breast with flour and place in skillet.
5. Cook chicken until browned on both sides and cooked through.
6. Remove from pan and keep warm.
7. Add 1 Tbsp. of butter to pan. Add garlic and cook for 1 minute. Add wine to pan and let reduce slightly.
8. Add artichokes and capers and heat through.
9. Finish by adding the remaining 2 Tbsp. of butter to pan. Stir until melted.
10. Pour over chicken breast. Serve with fettuccini.

Added by acg122 on Saturday, Oct 18.

Makes 6-8 servings

Ingredients

• Salad:
• 2 heads Napa/Chinese Cabbage
• 3-4 pkgs ramen noodles, discard seasoning packets
• 1 bunch scallions
• 2/3 c. slivered almonds
• 1 jar sesame seeds
• 1 stick real butter
• Dressing:
• 2 tsp. soy sauce
• 1 c. white sugar
• 1/2 c. red wine vinigar
• 1 c. evoo
• Mix well and store in mason jar

Instructions

1. Salad:
2. Piece uncooked noodles in a plastic bag and crush slightly.
3. Brown in a non-stick skillet with the stick of butter. Stir constantly to prevent burning.
4. Add almonds toward the end and the sesame seeds at the very end.
5. Brown and set aside on paper towels.
6. Cut the cabbage into ribbons and toss with diced scallions.
7. Combine dressing ingredients and toss salad. Serve immediately.

Added by acg122 on Saturday, Oct 18.

Makes 4 servings

Ingredients

• 1/2 c. soy sauce
• 1/2 c. brown sugar
• 2 Tbs. lemon juice
• 1 clove of garlic, minced
• ginger to taste
• 1 Tbs. evoo

Instructions

1. Marinate chicken or beef at least a few hours before grilling.
2. Grill until meat is cooked through.

Added by acg122 on Saturday, Oct 18.

Fantastic hot apple cider with Captain Morgans

Makes 16 servings

Ingredients

• 1 fifth of Captain Morgans
• 1 gallon of apple cider

Instructions

1. Combine all in crockpot, cook on low until hot.

Additional notes

Ratio is about 8oz of cider to 2 oz of Capt. Garnish with cinnamon sticks to stir.

Added by acg122 on Saturday, Oct 18.

Perfect for tailgating, football season, and fall and winter seasonal parties.

Makes 20 servings

Ingredients

• Meatballs:
• 2/3 cup evaporated milk
• 2 tsp. Worcestershire sauce
• 1 Evelope Dry Onion Soup Mix (Lipton's tastes best)
• 1 lb. Ground Round (Hamburger)
• Sauce:
• 2 cups of Ketchup
• 1 cup Brown sugar
• 1 Tbls. Worsestershire Sauce

Instructions

1. Meatballs:
2. Roll into meatballs, put on cookie sheet
3. Bake at 350 degrees for 20 minutes
4. Sauce:
5. Combine, stir over low heat until hot and blended. Pour over meatballs.

Additional notes

Lazy Crock Pot Directions: 1. Make the meatballs and cook them the night before, throw in fridge. 2. Make sauce the day of party 3. In morning put meatballs in crock, dump hot sauce over them and set crock pot to High. 4. Stir them occasionaly and once they seem hot turn crock to low!

Added by acg122 on Friday, Oct 17.

Makes 8 servings

Ingredients

• 1 (14 ounce) round Brie cheese
• 1 (10 ounce) can refrigerated crescent roll dough
• 1 1/2 cups honey
• 1 1/2 cups pecan halves

Instructions

1. Preheat the oven to 375 degrees F.
2. Unwrap the wheel of Brie, and crescent rolls.
3. Unroll the crescent roll dough, and wrap around the Brie.
4. Press seams together to seal in the cheese.
5. Place in a 9x9 inch baking dish.
6. Sprinkle pecan halves over the top, and drizzle honey over the whole thing.
7. Bake for 30 minutes in the preheated oven, until golden brown and cheese is soft.
8. Serve with apple slices or cornbread crackers.

Additional notes

Best paired with a Sauvignon Blanc.

Added by acg122 on Friday, Oct 17.

Makes 8-12 servings

Ingredients

• 4 (6 inch) pita breads
• ½ cup butter, melted
• ¼ cup shredded parmesan cheese
• 2 teaspoons Italian seasoning

Instructions

1. Heat over to 375 degrees.
2. Cut each pita into 6 wedges; separate each wedge in half (48 wedges total); place into large bowl.
3. Place butter in glass measuring cup.
4. Microwave on high until butter is melted.
5. Stir in cheese and seasoning.
6. Immediately pour the butter mixture over the pita wedges in bowl; toss gently until well coated.
7. Place pita wedges onto 2 pans in a single layer.
8. Bake 8 minutes.
9. Turn each wedge over.
10. Continue baking for 4-6 minutes or until wedges are golden brown and crisp.
11. Serve warm or at room temperature.

Added by acg122 on Friday, Oct 17.

Makes 4 servings

Ingredients

• 1 teaspoon vegetable oil
• ½ cup chopped red onion
• 1 and ½ teaspoon minced fresh or ½ teaspoon dried thyme
• ½ teaspoon salt divided
• 4 (4 oz) skinned, boned chicken breast halves
• 1/3 cup seedless raspberry preserves
• 2 tablespoons balsamic vinegar
• ¼ teaspoon black pepper

Instructions

1. Heat oil in large skillet over medium/high heat.
2. Add onion and sauté for 5 minutes.
3. Sprinkle thyme and ¼ teaspoon of salt over chicken.
4. Add chicken to pan, sauté for 6 minutes on each side or until done. Remove from pan.
5. Reduce heat to medium.
6. Add ¼ teaspoon of salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves are melted.
7. Spoon sauce over chicken and serve.

Added by acg122 on Friday, Oct 17.

Makes 4 servings

Ingredients

• 1 pork tenderloin (1 pound)
• 3 tablespoons brown sugar, divided
• 2 tablespoons Dijon mustard
• ½ teaspoon paprika
• ½ teaspoon ground ginger
• SALSA:
• 1 cup canned pineapple chuncks or fresh pineapple
• ¼ cup pineapple juice (if using canned)
• 1/3 cup chopped sweet red pepper
• 2 green onions, chopped
• 1 tablespoon brown sugar
• 1/8 tsp red pepper flakes

Instructions

1. Place pork on a greased rack in a foil-lined shallow roasting pan. Combine the 2 tbs brown sugar, mustard, paprika, and ginger; spread half mixture over pork.
2. Bake, uncovered, at 450° for 15 minutes.
3. Then spread remaining glaze over pork and cook for 15-20 mins more till meat thermometer reads 160 degrees.
4. Let stand for 5-10 minutes before slicing.
5. In a bowl, combine the salsa ingredients. Serve with pork.

Added by acg122 on Friday, Oct 17.

Makes 4 servings

Ingredients

• 8 hard-cooked eggs, diced
• 1 cup mayonnaise
• 1/4 cup dried onion flakes
• 1/2 teaspoon salt
• 1 teaspoon mustard powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 teaspoon dill weed
• 8 slices white bread or assortment of crackers

Instructions

1. In a bowl, gently mix the eggs, mayonnaise, onion flakes, salt, mustard powder, garlic powder, pepper, and dill.
2. Cover, and refrigerate 8 hours, or overnight.
3. To serve, spread equal amounts on 4 slices bread or Saltine crackers

Additional notes

Chill overnight or at least for 8 hours before serving.

Added by acg122 on Friday, Oct 17.

Makes 3 Dozen

Ingredients

• 1 c flour, sifted
• 1/2 tsp baking soda
• 1 tsp salt
• 1 1/2 c quick cooking oats
• 2 egg whites, or egg substititute (2 tsp. applesauce)
• 1/4 tsp cinnamon
• 1 c brown sugar
• 1/3 c coconut oil
• 1/2 c almond milk
• 1 tsp vanilla extract
• 1 c golden seedless raisins

Instructions

1. Preheat oven to 375 F
2. Sift together flour, baking soda, salt and cinnamon.
3. Stir in oats.
4. Combine egg whites, brown sugar, oil, milk, vanilla, and raisins and add to flour mixture.
5. Mix well.
6. Drop batter a teaspoon at a time onto an oiled cookie sheet.
7. Bake 12 to 15 minutes, depending on texture desired.
8. Shorter baking time results in a chewy soft cookie, the longer time in a crisp cookie.

Added by ajla05 on Thursday, Oct 16.