Food Recipes #Delicious #HealthyRecipes #EasyFood #Vegan #Vegetables #Recipes

    Preparation: 8 mins, Cooking time: 5 mins Ingredients (serves 2) ° 250g sweet potato leaves, trimmed and cut into 5cm length ° 2 cloves garlic or 2 slices ginger, finely chopped ° ¾ tablespoon olive oil ° salt, to taste ° 1 fresh red chilli, sliced, for garnish Method 1. Heat oil in a wok. Add the garlic or ginger and fry till fragrant. 2. Add the sweet potato leaves and stir-fry briskly for 1-2 minutes. Sprinkle some water if it is too dry. Season to taste with salt. 3. Transfer to a serving dish, garnish with red chilli and serve immediately.

Preparation: 10 mins, Cooking time: 20 mins Ingredients (serves 2) ° 125g broccoli florets, blanched ° 125g cauliflower florets, blanched ° 100g potato, peeled and diced ° 25g carrot, peeled and diced ° 1 lemongrass, peel off outer layers leaving tender whitish centre and bruised ° 200ml water ° 1.5 tablespoons vegetable oil ° 10-15 curry leaves ° 1 tablespoon curry powder, or to taste ° 1 tablespoon chilli powder, or to taste ° 125ml coconut milk ° salt to taste ° 1 teaspoon sugar (optional), or to taste Method 1. Mix the curry powder and chilli powder with a tad of water to form curry paste. 2. Heat oil in a wok or frying pan, fry the curry leaves for half a minute. Stir in the curry paste and fry until fragrant. 3. Add in the potatoes, carrot, lemongrass, water and bring to a boil. Simmer for 10 minutes or until the potatoes are tender. Stir in the coconut milk and bring to a boil. Season with salt and sugar. 4. Off the fire and throw in the broccoli and cauliflower. Mix well a...

It is something like Pisang Goreng (Banana Fritters) which the banana is dipped in batter and then deep-fried. In here, what we need is to wrap the banana with a spring roll wrapper and just deep-fried. Very simple and that’s! Just don't eat too much deep-fried items! Preparation: 8 mins, Cooking time: 10 mins Ingredients (serves 2) ° 1 (200g) ripe banana, peeled, halved and cut 6 sections ° 6 pieces spring roll pastry skin, 125 x 125mm ° vegetable oil, for deep-frying Method 1. Place a piece of spring roll pastry skin on a chopping board or plate. Place a section of banana on it and roll up. Repeat for the rest. 2. Heat oil in a deep-fryer or wok over high heat or until a cube of bread dropped into the oil brown in few seconds. Drop the spring roll into the hot oil and fry in batches until lightly golden brown. 3. Remove the spring roll with a slotted spoon. Drain well on kitchen paper. 4. Arrange on a serving plate and serve immediately.

This vegetarian drumstick is made from beancurd skin and vegetarian spices. This can be easily obtainable at the vegetarian shops/stalls or some supermarket. It can be a dish by itself, finger food or serve with the vegetarian chicken rice. Preparation: 3 mins, Cooking time: 7 mins Ingredients (serves 2) ° 8 vegetarian drumsticks ° oil, for deep-frying Method 1. Heat oil in a deep-fryer or wok. Place the vegetarian drumsticks in and then fry until golden brown. Drain well on kitchen paper and set aside. 2. Serve immediately.

Deep-FriendWantons of different shapes - candy shape, triangle and big square. Deep-Fried Wanton in 'candy shape' with vegetarian salad cream or vegan mayonnaise. This is a simple to made excellent party snack using tofu. Serve these crispy wontons with chilli sauce. Preparation: 15 mins Cooking time: 5 mins Ingredients (makes 40 pieces) ° 2 packs (40pcs) wonton wrapper ° 1 (225g) firm tofu (beancurd), washed, pat dry with kitchen paper and mashed ° 1-2 shiitake mushrooms, chopped ° ½ carrot (optional), blanched and chopped ° 2 spring onions or coriander leaves, chopped ° ½ fresh chilli (optional), chopped ° 1-1.5 tablespoons self-raising flour ° 1 tablespoon corn starch ° 1 teaspoon sesame oil ° sugar, to taste ° salt, to taste ° pepper, to taste ° oil, for deep-frying Method 1. Combine the mashed tofu, mushrooms, carrot, spring onion/coriander leaves, chilli, flour, corn starch, sesame oil, sugar, salt, pepper and mix well. This is the wonton filling. 2. Lay a wonton ...

Ingredients : 2 tablespoons butter 1 small onion, sliced 1 fennel bulb, trimmed, cored and sliced 1/2 pint (12-16) grape tomatoes large handful fresh herbs, finely chopped 8 large eggs 1/2 teaspoon sea salt 8 oz goat cheese, sliced into rounds fresh ground black pepper Preheat an oven to 350°. Butter the sides of a large cast-iron or oven-safe non-stick, and melt the remaining butter over medium-low heat. Add the onion, fennel and grape tomatoes and sauté for 5 minutes. Toss in the fresh herbs and continue to sauté until the onion and fennel are soft, about 5 minutes. Meanwhile, break the eggs into a large bowl, add the salt, and beat well with a whisk. Turn up the heat to medium and pour the eggs over the vegetables. Let the frittata cook undisturbed for 4 minutes to let the bottom set. Arrange the slices of goat cheese on the frittata. Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the eggs are set in the centre, which you can test with a...

Ingredients : 4 - 6 english muffins, sliced in the middle pasta sauce shredded extra old cheddar cheese freshly grated Parmesan cheese (optional) pitted Kalamata olives, sliced Jalapeno peppers, seeded and sliced into rounds red chili powder flakes Toast the english muffins. Cover each round with pasta sauce, top with cheddar cheese, Parmesan if using, olives, Jalapenos and red pepper flakes. Transfer to the oven rack and broil until the cheese is melted - about five minutes. Note: Just in case you are over zealous with the toppings, you will want to ensure you have an oven liner or a strip of aluminum foil on the rack below the pizzas just in case the cheese spills over. Us cooks know what it is like to have a spill over in the oven and what a mess it can be to clean up. This recipe can be increased or decreased as desired.

Ingredients 1 3/4 cups of unbleached white flour 2 1/2 teaspoons of baking powder 1/4 teaspoon of salt 1/2 teaspoon of chili flakes 1/2 teaspoon of dried basil 2 teaspoons of fresh rosemary, finely chopped 1/2 cup of cold unsalted butter 2/3 cup of feta cheese 1/2 cup of pitted Kalamata olives 2 sun-dried tomatoes, soaked in hot water for 20 minutes, drained, with excess water squeezed out and finely chopped 1/2 cup of Greek or plain yogurt (or heavy cream) 5 tablespoons of whole milk Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, salt, chili flakes, basil and rosemary. Chop the butter into chunks and cut into the dry ingredients with a pastry cutter or a knife and fork until the mixture resembles coarse crumbs. Stir in the feta cheese, olives and sun-dried tomatoes. Combine the yogurt and 3 tablespoons of milk in a small bowl and stir into the flour mixture until just moistened. Shape the dough into small 1 - 1/2 inch rounds and ...

Ingredients 14 oz paneer cheese, 1/2 cup plain yogurt 2 tablespoons tamari sauce 1/2 teaspoon cayenne 1/4 teaspoon sea salt 1/8 teaspoon turmeric 1 cup raw cashews, crushed to a powder 2 tablespoons olive oil for frying Tomato-Cashew Gravy: 1 tablespoon olive oil 1 onion, chopped 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 2 green chilies, seeded and chopped 1-inch piece fresh ginger, minced 1/2 cup raw cashews, chopped 2 medium tomatoes, chopped 1/2 teaspoon turmeric 1/4 teaspoon cayenne 1/2 teaspoon sea salt Cut the paneer cheese into 1-inch or bite-sized cubes and add to a mixing bowl. In a small bowl, mix the yogurt, tamari sauce, salt, cayenne and turmeric. Pour the yogurt mixture over the paneer and gently toss to coat the cheese cubes. Cover the bowl with plastic wrap and refrigerate overnight, or for at least 4 hours. Heat 2 tablespoons of oil in a large non-stick frying pan over medium heat. Meanwhile, spread the crushed cashews over a plate. Roll the coated ...

Adapted from River Cottage Veg Everyday 2 pounds of baby beets 4 cloves of garlic, peeled and crushed 4 sprigs of fresh thyme, finely chopped a generous handful of dried curry leaves 3 tablespoons of olive oil 2/3 cup of toasted walnut bits, toasted in a small saucepan with a bit of oil juice from one fresh lemon sea salt and freshly cracked black pepper To make the dressing: 4 tablespoons of plain or goat milk yogurt 2 tablespoons of ricotta cheese or sour cream 2 tablespoons of freshly chopped chives freshly cracked black pepper and rock salt (or sea salt) to taste a generous handful of trimmed roughly chopped spinach or watercress Begin by roasting the beets. Preheat the oven to 400 degrees. Scrub the beets and put into a baking pan. Sprinkle with the garlic, thyme and curry leaves. Season with salt and pepper and toss in the olive oil. Cover with foil and roast until fork tender - roughly 1 hour. While the beets are roasting, place the walnuts into a small sauce pan with a bi...

Cayenne Peanut Butter Cookies 1/2 cup of butter, softened 1 1/2 cups of brown sugar 1 cup of chunky peanut butter 1 tablespoon of pure vanilla 1 teaspoon of cayenne or a combination of cayenne and habanero powder 3/4 teaspoon of sea salt 1 teaspoon of baking soda 1 large egg 1 3/4 cups of unbleached white flour Line a baking sheet with parchment paper. In a large bowl, cut the butter into small pieces with a pastry cutter or a knife and fork. Add the brown sugar and combine until creamy. A hand mixer works quite well for this step. Now add the peanut butter, vanilla, cayenne (and or habanero powder) salt, baking soda and blend well. Next add the egg, and beat until smooth. Add the flour a bit at a time and mix until you have a soft dough. Form the dough into roughly 1 inch balls, flatten slightly on the prepared baking sheet and space the dough 1 inch apart. If you like, use a fork to make crisscross patterns. Bake in a preheated 400 degree oven for about 10 minutes or until the...

Adapted from River Cottage Veg Everyday 1 cup of dried black-eye peas, soaked overnight in enough water to cover 2 tablespoons of olive oil 1 medium onion, thinly sliced 3 Jalapeno peppers, finely chopped 2 medium carrots, diced a generous handful of fresh parsley, chopped 2 large tomatoes, finely chopped 4 1/2 cups of vegetable stock or water 1/2 teaspoon of celery seed 1/3 cup of brown rice, rinsed 1 inch piece of ginger, peeled and grated or finely minced 1/2 teaspoon of allspice 1 1/2 teaspoons of fresh thyme or 2/3 teaspoons of dried thyme 1/2 teaspoon of mustard powder 1/2 teaspoon of cayenne pepper 1 teaspoon of ground cumin 2/3 teaspoon of turmeric a few drops of hot sauce (optional) 1/2 cup of frozen corn (optional) juice from one fresh lemon sea salt to taste 1 tablespoon of fresh chives, chopped, or a sprinkling of dried chives freshly grated Parmesan cheese for garnishing (optional) Drain the beans, transfer to a heavy medium-sized pot along with 6 cups of water, bring to...

  Ingredients 1 15 oz can of moghrabieh 1 diced tomato 2 thinly chopped green onions 1/2 lemon squeezed 2 garlic cloves 3 tablespoons pure olive oil 1/2 teaspoon salt Preparation Crush the garlic cloves with a garlic press or beater until finely chopped. Empty the contents of the moghrabieh can into a pot. Add the squeezed lemon, the crushed garlic and the salt to the moghrabieh. Heat the mixture on low heat for 20 minutes. Empty in a salad bowl and let the entire mixture cool for another 20 minutes. Add the tomato, onion and olive oil and mix everything together.

  Recipe facts: Takes: 20 mins to prepare and 25 mins to cook Serves: 4   Ingredients 1 x 1kg pumpkin, peeled, de-seeded and cut into chunks 40ml olive oil 2 small onions, diced 800ml vegetable stock 2tbsp honey 4tbsp crème fraiche 1 small carrot 1tbsp paprika, to garnish 25g Japanese mini rice crackers, to garnish salt pepper Method Heat the olive oil in a large saucepan over a medium heat and sweat the onions with some salt for 4-5 minutes until they start to soften. Add the pumpkin and continue to cook for 10 minutes, stirring occasionally. Add the stock to the saucepan, bring to the boil, then reduce the heat and simmer for 10-15 minutes until the pumpkin is soft. Stir in the crème fraiche, then puree the soup with a stick blender until smooth. Adjust the seasoning and then ladle into serving bowls. Whisk together the honey and paprika with a teaspoon of hot water. Ladle the soup into serving bowls and drizzle this mixture on top. Garnish with a small stack of th...

Ingredients 2 Cups fine burghul soaked in 2 cups of boiled water with salt, drained. 1 Tbs tomato paste 1 Tbs bell pepper paste 1 Onion, chopped finely Salt and Pepper 1 Tbs paprika 1 tps mint, dried 1 Cup olive oil 2 Tbs pomegranates syrup (molasses) 3/4 Cup parsley, chopped finely 4 Spring onions, chopped 4 Garlic cloves, chopped finely 1 Lettuce, sliced Fresh mint leaves for decoration Method - Mix tomato paste, pepper, cracked wheat in a bowl, stir well by hands. - Add onion to mixture and season with salt, pepper, paprika and dried mint. - Mix olive oil gradually in exchange with pomegranates syrup, stir until well combined. - Add remaining ingredients and refrigerate. - Decorate with mint leaves and serve cold.

Sweet aromatic spices, cilantro, mint and lemon marry well with bison in this delicious pasta sauce. 8 servings Active Time: 1 hour Total Time: 1 hour Ingredients 2 tablespoons extra-virgin olive oil 1 1/2 cups finely chopped onion 1 cup finely chopped carrot 1/2 cup finely chopped celery 1 tablespoon minced garlic 2 tablespoons paprika 1 teaspoon ground coriander 1 teaspoon kosher salt 1 teaspoon freshly ground pepper, plus more to taste 1/2 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1 pound ground bison 1/2 cup pomegranate juice 1 14-ounce can diced tomatoes 1 cup chopped fresh cilantro, divided 1 tablespoon chopped fresh mint 1 tablespoon lemon juice, plus more to taste 1 pound whole-wheat wide pasta, such as pappardelle or fettuccine 1/2 cup nonfat plain yogurt, preferably Gree k-style (see Note) Preparation Put a pot of water on to boil. Heat oil in a large, high-sided skillet or Dutch oven over medium heat. Add onion, carrot and celery; cook, covered, stirring occasi...

Prep time: 10 minutes Cook time: 20 minutes Yield 2 servings   Ingredients 1 medium zucchini, cut in half lengthwise 1 medium yellow squash, cut half lengthwise 1 medium red bell pepper 1 medium green bell pepper Salt and black pepper Olive oil ½ cup shredded fresh spinach leaves ½ lb boiled pasta 2 tbsp. Sabra Spanish Eggplant   Directions Drizzle squash and peppers with olive oil and season with salt and pepper. Grill, turning frequently until outer skins of peppers are charred and squash is almost cooked through. Remove from grill and allow to cool. Peel roasted peppers and remove stem and seeds. Cut peppers and squash into 1-inch cubes. In a large bowl, combine grilled vegetables with pasta, Sabra Spanish Eggplant. Garnish with ½ cup shredded fresh spinach leaves. Serve warm or room temperature. Recipe by Colombe Jacobsen Sabra.com

Semi-sweet carrot soup with sour cream and dill.   Ingredients 900 grams Carrots, peeled and chopped 2 cups of Vegetable Stock 1 teaspoon Orange Juice 1 tablespoon fresh dill, snipped Salt and ground White Pepper 2 to 4 tablespoons Sour Cream Fresh Dill to garnish Directions Steam carrots, covered for 15 to 20 minutes or until very tender. Cool slightly; transfer carrots to a blender. Add orange juice, 1 tablespoon dill, salt, and white pepper. Cover and blend until mixture is smooth. Add stock, 1/2 cup at a time, blending or processing until mixture reaches desired soup consistency. Cover and chill 2 hours. To serve, divide soup mixture in half. Return half to a saucepan and heat just until simmering. Remove from heat. Stir in cream. Divide hot soup among small cups, filling half way. Carefully spoon cold soup on top. Garnish with fresh dill. Serve at once.

Ingredients 1 Garlic clove finely chopped 3 Cups yoghurt 2 Cucumber, peeled seeded, finely diced 4 Cups butter milk 1 Tomato (big size), diced 3 Tbs almonds, toasted and grated 4 Tbs fresh mint, chopped or 2 Tbs dried mint Salt and pepper Method - Add garlic, cucumber to yoghurt, stir until well combined. - Stir buttermilk and tomato. - Add grated almond, chopped mint, salt, pepper, mix well. - Refrigerate soup for 2 hours until mixture is fully combined. - Serve cold, decorate with fresh mint leaves.

Ingredients 2 large aubergines 1 onion, sliced 2 cloves garlic, finely chopped pinch cumin 1tbsp of tomato puree pinch sugar 1 x 400g tin chopped tomatoes 4tbsp olive oil juice 1/2 lemon parsley Preparation Cut the aubergines in half lengthways, keeping the stalks attached. Score the flesh on the cut side of the aubergine 3 times lengthways, making sure you don’t cut all the way through. Sprinkle with salt and place cut side down in a colander for 30 minutes. Preheat an over to 180c, 160c fan, gas mark 4. Meanwhile heat 1tbsp of the oil in a pan and cook the onion and garlic for about 5 minutes until beginning to soften. Add the cumin and cook for briefly before stirring in the tomatoes, tomato puree and sugar. Cook for about 10 - 15 minutes, until the mixture is thick. After 30 minutes wipe any remaining salt from the aubergines. Heat a griddle until hot, brush the aubergines with another tbsp oil and griddle for 5 minutes on each side. Add the remaining oil and a little w...

Ingredients (serves 6) 1 tablespoon olive oil 1 large onion, finely chopped 2 garlic cloves, crushed 1 1/2 cups dried brown lentils 3 potatoes, peeled, diced 2 litres vegetable stock 1 bunch English spinach, leaves removed, washed, chopped 2 lemons, rind finely grated, juiced Turkish bread, to serve Method Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 2 to 3 minutes, or until soft. Add lentils, potatoes and stock. Bring to the boil. Use a slotted spoon to skim any residue from surface of soup. Reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are tender. Remove from heat. Add spinach, 1/2 cup of lemon juice, and salt and pepper. Stir until well combined. Ladle into bowls. Top with lemon rind. Serve with bread.

Preparation Time 10 minutes Cooking Time 16 minutes Ingredients (serves 4) olive oil 1 onion, thickly sliced 1 red capsicum, seeded and roughly chopped 4 long, thin eggplant, sliced 2 zucchini, halved lengthways, sliced 2 garlic cloves, crushed 1 teaspoon ground cumin 400g can whole tomatoes 1 1/2 cups (300g) couscous 2 cups boiling water salt pepper 400g can chickpeas, rinsed and drained 1/4 cup chopped coriander chopped flat-leaf parsley, to serve Method Heat a little olive oil in a large deep frying pan over medium-low heat. Add the onion, capsicum, eggplant and zucchini and cook for 2-3 minutes. Add the garlic and cumin. Cook, stirring, for a further minute then stir in the canned tomatoes. Add salt and pepper to taste. Bring to a simmer and cook for 8-10 minutes or until vegetables are quite tender. Meanwhile, place the couscous in a large heatproof bowl and pour over 2 cups boiling water. Cover with plastic wrap and stand for 5 minutes. Remove plastic wrap from the cous...

Ingredients: 1 cup almond butter 3/4 cup honey 2 tsp vanilla 3 cups oats 1/2 cup raisins or cranraisins (I use half of each) 1/2 cup coconut 1/2 cup raw sunflower seeds 1/3 cup ground flax seed (or you can use wheat germ) 2 TBSP sesame seeds a sprinkling of cinnamon Directions: Super simple. Preheat your oven to 225 then in a large mixing bowl, add your almond butter, honey and vanilla and mix until well blended. Then add your dry ingredients, mix well until it's evenly blended, sprinkle in some cinnamon and give it one more stir. Then in a greased cake pan, dump out the ingredients evenly and pat down with a spatula. Then bake for about an hour- should be golden brown on top (could take about an hour and 15- check them after an hour though). Take them out, let them cool and then cut them into granola bar sizes to your liking. Store in an air tight container to keep them fresh  

Ingredients: 2 cups cooked pinto or black beans 1 green bell pepper, chopped 1 cup salsa (I used Trader Joe's chunky jarred salsa) 1/2 cup onion, diced 1 cup frozen corn 1 tsp cumin 1 tsp fresh cilantro, chopped corn tortillas Directions:     Chop and dice your onion and green pepper, throw them in a pan with a little grape seed oil and saute them for about 3-4 minutes. Then add in your beans, salsa, cumin, and corn. Stir and cook for about 3 more minutes. Remove your pan from the heat, add your chopped cilantro, give it a final stir and scoop a portion into a warmed tortilla! Easy as can be and as tasty as all get out!

Ingredients: Pita Breads (I get whole wheat ones at Trader Joe's) Your favorite flavor hummus Lots of fresh veggies and herbs like: carrots bell peppers cucumbers bean sprouts sprouts spinach avocado fresh parsley fresh dill

Ingredients: 1 yellow onion, diced 2 carrots, diced or shredded 4 stalks celery, diced 2 squash, diced 1 red bell pepper, diced 1 green bell pepper, diced 3 cloves garlic, minced 1 cup frozen corn 1 can black beans, drained 1 can pinto beans, drained 1 can kidney beans, drained 28 oz. diced tomatoes 8 oz. tomato paste water to taste or desired thickness 1 tsp dried oregano 2 tsp cumin 2 TBSP chili powder 1/2 tsp salt 1/4 tsp pepper * I package ground turkey, cooked & seasoned with S & P Directions:  Saute your veggies- your onion, garlic, bell pepper, celery, squash, and carrots in a drizzle of grape seed oil for a few minutes until they get tender. Then add your diced tomatoes, tomato paste, drained beans and water until you reach your desired consitancy. Then add all your spices and cooked ground turkey (if desired). Bring it to a boil, reduce the heat, and let simmer for 30 minutes to an hour

Ingredients: (they are all approximations, use what you have on hand!) 1 crown broccoli, chopped 2-3 large carrots, chopped 2-3 handfuls chopped kale 1/4 wedge radicchio, chopped 1/4 wedge red cabbage, chopped 4-5 stalks celery, chopped 1 handful dried cranberries 1 handful dry roasted almonds Dressing: 4 TBSP olive oil 2 tsp red wine vinegar 2 tsp apple cider vinegar 2 tsp real maple syrup 1 tsp Dijon mustard 1/8 tsp sea salt

Servings - 08 Peole INGREDIENTS • 2 pounds russet potatoes • 1 cup mayonnaise • 4 teaspoons sweet pickle relish • 4 teaspoons white sugar • 2 teaspoons chopped white onion • 2 teaspoons prepared mustard • 1 teaspoon white wine vinegar • 1 tablespoon minced celery • 1 teaspoon minced pimento • 1/2 teaspoon shredded carrot • 1/4 teaspoon dried parsley • 1/4 teaspoon ground black pepper • salt to taste DIRECTIONS 1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. 2. In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve.

Servings - 08 Cup INGREDIENTS • 1 cup mayonnaise • 1 teaspoon curry powder • 1 teaspoon crushed garlic • 3 teaspoons tarragon vinegar • 1 teaspoon grated onion • 1 teaspoon prepared horseradish DIRECTIONS 1. In a small bowl, combine mayonnaise, curry powder, garlic, vinegar, onion and horseradish. Mix together, cover and chill overnight.

Servings - 04 People INGREDIENTS • 6 tablespoons olive oil • 1 large white onion, sliced into rings • 1 1/3 cups uncooked green lentils • 3/4 cup uncooked long-grain white rice • salt and pepper to taste • 1/4 cup plain yogurt or sour cream (optional) DIRECTIONS 1. Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside. 2. Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes. 3. Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender. 4. Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Servings - 04 People INGREDIENTS • 8 ounces pasta • 1/2 cup olive oil • 3 cloves garlic, minced • 2 cups chopped tomatoes, pushed through a sieve • 4 anchovy filets, rinsed and chopped • 2 tablespoons tomato paste • 3 tablespoons capers • 20 Greek olives, pitted and coarsely chopped • 1/2 teaspoon crushed red pepper flakes DIRECTIONS 1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain. 2. Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally. 3 . Toss pasta with sauce, and serve.

Servings - 24 INGREDIENTS • 2 cups rolled oats • 3/4 cup packed brown sugar • 1/2 cup wheat germ • 3/4 teaspoon ground cinnamon • 1 cup all-purpose flour • 3/4 cup raisins (optional) • 3/4 teaspoon salt • 1/2 cup honey • 1 egg, beaten • 1/2 cup vegetable oil • 2 teaspoons vanilla extract DIRECTIONS 1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan. 2. In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan. 3. Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut.

Servings - 06 People INGREDIENTS • 1 pound lean ground beef • 2 cups salsa • 1 (16 ounce) can chili beans, drained • 3 cups tortilla chips, crushed • 2 cups sour cream • 1 (2 ounce) can sliced black olives, drained • 1/2 cup chopped green onion • 1/2 cup chopped fresh tomato • 2 cups shredded Cheddar cheese DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through. 3. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese. 4. Bake in preheated oven for 30 minutes, or until hot and bubbly.

Servings - 20 Cup INGREDIENTS • 2 (10 ounce) cans chunk chicken, drained • 2 (8 ounce) packages cream cheese, softened • 1 cup Ranch dressing • 3/4 cup pepper sauce (such as Frank's Red Hot®) • 1 1/2 cups shredded Cheddar cheese • • 1 bunch celery, cleaned and cut into 4 inch pieces • 1 (8 ounce) box chicken-flavored crackers DIRECTIONS 1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Servings - 04 People INGREDIENTS • 1 bunch beets with • greens • 1/4 cup olive oil, divided • 2 cloves garlic, minced • 2 tablespoons chopped onion (optional) • salt and pepper to taste • 1 tablespoon red wine vinegar (optional) DIRECTIONS 1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. 2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. 3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and sti...

Servings – 04 People INGREDIENTS • 4 eggs • 1/2 cup unbleached all-purpose flour • 1/2 teaspoon baking powder • 1 tablespoon sugar • 1 pinch salt • 1 cup milk • 1 teaspoon vanilla extract • 2 tablespoons unsalted butter, melted • 1/2 teaspoon ground nutmeg • 1/4 cup unsalted butter • 1/2 cup white sugar, divided • 1/2 teaspoon ground cinnamon • 1/2 teaspoon ground nutmeg • 1 large tart apple - peeled, cored and sliced DIRECTIONS 1. In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight. 2. Preheat oven to 425 degrees F (220 degrees C). 3. Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle rema...

Servings - 08 People INGREDIENTS • 1 egg • 3/4 cup milk • 1 cup shredded Cheddar cheese • 1/2 cup quick cooking oats • 1 teaspoon salt • 1 pound ground beef • 2/3 cup ketchup • 1/4 cup packed brown sugar • 1 1/2 teaspoons prepared mustard DIRECTIONS 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish. 3. In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf. 4. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

Servings - 04 People INGREDIENTS • 4 skinless chicken thighs • 4 cups water • 3 tablespoons olive oil • 3 large red onions, halved, then sliced lengthwise • 20 pitted prunes • 1 1/2 tablespoons sweet paprika • 2 bay leaves • 1 tablespoon salt, or to taste • ground black pepper to taste DIRECTIONS 1. Place the chicken thighs and water into a saucepan. Bring to a boil over high heat, then reduce heat to medium-low, and simmer 10 to 15 minutes. Skim off any foam that floats to the surface. 2. Meanwhile, heat the olive oil in a large skillet over low heat. Stir in the onions, and cook covered until soft and translucent, about 10 minutes. Do not let the onions brown. Add the chicken to the onions along with 3 cups of the cooking liquid; discard the remaining cooking liquid. Stir in the prunes, paprika, bay leaves, salt, and pepper. Return to a simmer, cover, and cook until the prunes are tender and the flavors have combined, 15 to 25 minutes.

Servings -16 People INGREDIENTS • 2 large Granny Smith apples, peeled and cored • 2 (10 ounce) cans refrigerated crescent roll dough • 1 cup butter • 1 1/2 cups white sugar • 1 teaspoon ground cinnamon • 1 (12 fluid ounce) can or bottle Mountain Dew DIRECTIONS 1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. 2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish. 3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings. 4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Servings : 04 People INGREDIENTS • 2 pounds fresh green beans, rinsed and trimmed • 1/2 cup margarine • 1/2 onion, chopped • 1 tablespoon minced garlic • 1/2 cup soy sauce • 2 tablespoons beef bouillon • 1/4 cup water • salt and pepper to taste Directions : 1. Bring a large pot of water to a boil. Add green beans and cook for 5 minutes. Drain and rinse with cold water. 2. Melt margarine in a large saucepan over high heat. Mixing well, add green beans, onions and garlic. Stir in soy sauce. While stirring, add bouillon and water. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Season with salt and pepper to taste

              Never underestimate the power of a perfectly roasted chicken. An example of the beauty of simplicity, roast chicken has Roasting a chicken takes a little longer than some other cooking methods, but it actually requires very little preparation time. Since roasting two chickens is just as easy as roasting one, any leftover cooked chicken can be used in chicken enchiladas, soup, chicken salad, pasta dishes, or sandwiches. As an added bonus, it's economical, too: pound for pound, whole chickens are much cheaper than a package of chicken breasts, thighs, or legs. the power to comfort, to satisfy and to impress.

Service - 100 INGREDIENTS • 50 pounds unpeeled red potatoes, quartered • 8 pounds butter, room temperature • 3 pounds Romano cheese, grated • 3 cups chopped garlic • 1/2 cup salt • 1/2 cup dried oregano Method of preparation Garlic Mashed Potatoes 1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer.

Servings : 16 People INGREDIENTS • 1/4 cup sugar • 1 teaspoon ground cinnamon • 2 cups Cinnamon Chex cereal • 2 cups Chocolate Chex cereal • 4 cups popped popcorn • 1/4 cup butter or margarine Method of preparation : 1. In small bowl, mix sugar and cinnamon; set aside. In large microwavable bowl, mix cereals and popcorn. 2. In 1-cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Pour over cereal mixture, stirring until evenly coated. 3. Microwave uncovered on High 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Microwave 1 minute longer. Spread on waxed paper or paper towels to cool. Store in airtight container.

Servings: 14 People INGREDIENTS • 1 (.25 ounce) package active dry yeast • 1 cup warm water • 1/4 cup white sugar • 3 tablespoons milk • 1 egg, beaten • 2 teaspoons salt • 4 1/2 cups bread flour • 2 teaspoons minced garlic (optional) • 1/4 cup butter, melted DIRECTIONS 1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume. 2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. 3. During the second rising, preheat grill to high heat. 4. At grill side, r...