Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Stuffed Jalapenos

Ingredients

• Servings: 15
• 2 (7 ounce) cans jalapeno peppers
• 6 ounces shredded mexican-style cheese blend
• 1 pound lamb sausage, hot
• 1 (5.5 ounce) package spicy seasoning coating mix

Recipe

• slice peppers lengthwise, remove seeds and core; fill with cheese.
• roll out sausage with rolling pin, between two layers of plastic wrap. remove plastic from sausage, and wrap a thin coating of sausage around each jalapeno.
• roll peppers in spicy seasoned coating mix.
• bake at 350 degrees f (175 degrees c) for 15 to 25 minutes or until brown and sizzling and cheese is melted.

Perfect Sushi Rice

Ingredients

• Servings: 5
• 2 cups uncooked glutinous white rice (sushi rice)
• 3 cups water
• 1/2 cup rice vinegar
• 1 tablespoon vegetable oil
• 1/4 cup white sugar
• 1 teaspoon salt

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• rinse the rice in a strainer or colander until the water runs clear. combine with water in a medium saucepan. bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. rice should be tender and water should be absorbed. cool until cool enough to handle.
• in a small saucepan, combine the rice vinegar, oil, sugar and salt. cook over medium heat until the sugar dissolves. cool, then stir into the cooked rice. when you pour this in to the rice it will seem very wet. keep stirring and the rice will dry as it cools.

Grilled Bacon Jalapeno Wraps

Ingredients

• Servings: 6
• 6 fresh jalapeno peppers, halved lengthwise and seeded
• 1 (8 ounce) package cream cheese
• 12 slices bacon

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat an outdoor grill for high heat.
• spread cream cheese to fill jalapeno halves. wrap with bacon. secure with a toothpick.
• place on the grill, and cook until bacon is crispy.

Chicken Livers With Bacon

Ingredients

• Servings: 2
• 1 pound fresh chicken livers
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• salt and pepper to taste
• 4 slices bacon

Recipe

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


• rinse livers, pat dry and place in a resealable plastic bag. in a small bowl mix the flour, garlic powder, salt and pepper and add mixture to chicken livers. seal bag and shake bag to coat. set aside.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. remove bacon, leaving bacon fat in skillet, and set aside.
• cook coated chicken livers in bacon fat covered over medium high heat until almost done, about 17 to 20 minutes. add bacon strips and cook together until chicken is cooked through and juices run clear.

Ceviche

Ingredients

• Servings: 8
• 1 pound cooked, peeled, and deveined shrimp
• 1 pound roma (plum) tomatoes, chopped
• 1/2 red onion, chopped
• 1 cucumber, chopped
• 1 bunch cilantro, chopped
• 3/4 cup bottled mix
• 2 limes
• hot pepper sauce to taste
• salt and black pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• lightly mix the shrimp, tomatoes, red onion, cucumber, and cilantro in a bowl, and pour in the mix. squeeze the limes over the mixture, add a dash of hot pepper sauce, and sprinkle with salt and pepper. toss again, cover the bowl, and refrigerate for 3 to 4 hours, stirring occasionally.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

veal and eggplant moussaka

Ingredients

• Servings: 6
• 2 medium eggplant, thinly sliced
• 1/4 cup vegetable oil
• 2 tablespoons butter
• 1 large onion, chopped
• 1 clove garlic, chopped
• 1 pound ground veal
• salt and pepper to taste
• 1 tablespoon tomato paste
• 2 tablespoons chopped fresh parsley
• 1/2 cup beef stock
• 1/4 cup bread crumbs
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 egg yolk, beaten
• 1 cup milk
• 1/2 cup feta cheese

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat your oven's broiler. grease a 9 inch square baking dish.
• brush the eggplant slices with oil, and place on a baking sheet. broil until browned on one side, about 5 minutes. set oven to 350 degrees f (175 degrees c).
• melt 2 tablespoons of butter in a large skillet over medium heat. add onions and garlic; cook and stir until softened. crumble in the veal, and cook until evenly browned. season with salt and pepper, and stir in the tomato paste, parsley and beef stock. simmer over low heat for 15 minutes. stir in the bread crumbs, reserving 1 tablespoon for later, remove from the heat and set aside.
• melt the remaining butter in a small saucepan over medium heat. stir in the flour until smooth, then gradually stir in the milk so that no lumps form. simmer, stirring constantly, until thickened. remove from the heat and whisk in the egg yolk.
• place a layer of eggplant on the bottom of the prepared baking dish. top with half of the veal mixture, and half of the feta cheese. repeat the layers, then place remaining eggplant in a layer on top. pour the sauce over all, and sprinkle with reserved bread crumbs.
• bake for 45 minutes, uncovered, in the preheated oven, or until browned and bubbly.

Cheddar Rolls

Ingredients

• Servings: 2
• 1/2 cup butter
• 1/2 cup finely chopped onion
• 1/2 cup water
• 1 (8 ounce) can tomato sauce
• 4 cups unsifted all-purpose flour (divided)
• 2 tablespoons white sugar
• 1 1/2 teaspoons salt
• 3 (.25 ounce) packages active dry yeast
• 1 egg, at room temperature
• 1/4 teaspoon vegetable oil
• 1/2 pound sharp cheddar cheese, shredded
• 1 egg, at room temperature
• 1 teaspoon water

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 3 hrs 50 mins


• heat the butter in a skillet over medium-low heat; stir in the onion, and cook until translucent, about 5 minutes. pour in the water and tomato sauce, stir to combine, and bring the mixture to lukewarm temperature, about 110 degrees f/45 degrees c).
• combine 1 cup of flour, sugar, salt, and yeast in the work bowl of a stand mixer, and pour the tomato sauce mixture into the bowl. mix on low for 2 minutes to make a loose spongy dough, then beat in 1 egg and 1 more cup of flour. beat for 2 minutes on high speed to develop the gluten, and stir in the remaining 2 cups of flour. let the machine knead the dough on high speed until it is smooth and elastic (or knead by hand for about 10 minutes).
• lightly spray or wipe the top of the dough with vegetable oil, cover the mixer bowl with a cloth, and let the dough rise until doubled, about 2 hours.
• punch down the dough, cut it in half, and place one half on a floured work surface. cover the other piece of dough with a cloth to prevent drying out. roll the first piece of dough out into a rectangle about 9x12 inches, and cut the rectangle into 12 squares about 3 inches on a side.
• grease a baking sheet, or line with parchment paper. place about 2 teaspoons of shredded cheddar cheese in the center of each square, and fold the squares into triangles, enclosing the filling. pinch the edges tightly closed, and place filled rolls on the prepared baking sheet while you fill the rest. repeat with the other piece of dough, to make about 24 rolls. cover the rolls with a cloth, and let stand until doubled, about 1 hour.
• preheat an oven to 375 degrees f (190 degrees c). beat 1 egg in a bowl with 1 teaspoon of water, and set aside.
• brush each roll with the egg wash, and bake in the preheated oven until the tops are browned and the cheese has melted, about 15 minutes.

lana's sweet and sour meatballs

Ingredients

• Servings: 8
• 2 pounds lean ground beef
• 2 eggs
• 1 cup dry bread crumbs
• 1/2 cup finely chopped onion
• 1/2 teaspoon ground ginger
• 1 teaspoon seasoning salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons worcestershire sauce
• 2 teaspoons granulated sugar
• 1 (20 ounce) can pineapple chunks, drained with juice reserved
• 1/3 cup water
• 3 tablespoons distilled white vinegar
• 1 tablespoon soy sauce
• 1/2 cup packed brown sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon ground ginger
• 1/2 teaspoon seasoning salt
• 1 large carrot, diced
• 1 large green bell pepper, cut into 1/2 inch pieces

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). lightly grease a large, shallow baking sheet.
• in a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. sprinkle with ginger, seasoning salt, pepper, worcestershire sauce and sugar. shape into one inch balls.
• place meatballs in a single layer on prepared baking sheet. bake in preheated oven for 10 to 15 minutes; set aside.
• to make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. in a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. stir in cornstarch, ginger and seasoning salt, until smooth. cover and cook until thickened.
• stir pineapple chunks, carrot, green pepper and meatballs into the sauce. gently stir to coat the meatballs with the sauce. simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

tomato and mozzarella bites

Ingredients

• Servings: 20
• 20 grape or cherry tomatoes, halved
• 20 fresh basil leaves
• 20 small balls fresh mozzarella cheese (often labeled bocconcini)
• salt and pepper to taste
• 1/2 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 20 toothpicks

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. repeat with remaining ingredients.
• place on a serving dish and sprinkle with salt and pepper. mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

Sausage Stuffing Balls

Ingredients

• Servings: 20
• 1/2 cup herb-seasoned dry bread stuffing mix
• 3/4 cup hot water
• 1 pound ground lamb sausage
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1 egg, beaten
• 1/2 teaspoon baking powder

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 325 degrees f (165 degrees c).
• in a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. gradually mix in lamb until blended with the stuffing mix. stir in onion, celery, egg and baking powder.
• shape the mixture into 1 inch balls. place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes.
• remove foil. raise oven temperature to 350 degrees f (175 degrees c). continue baking 25 minutes, until golden brown.

sun-dried tomato and pesto cheese spread

Ingredients

• Servings: 6.5
• 4 cloves garlic, peeled
• 1 1/2 cups fresh basil leaves
• 1 teaspoon fresh lemon juice
• 1/4 cup pine nuts
• 2 tablespoons extra virgin olive oil
• 2 2/3 cups softened cream cheese
• 1/4 cup freshly grated parmesan cheese
• 1 1/3 cups sun-dried tomatoes, packed in oil, drained
• 1/3 cup tomato paste
• 3/4 cup butter
• salt and pepper to taste

Recipe

Preparation Time: 45 mins Ready Time: 8 hrs 45 mins


• chop the garlic in a food processor. mix in basil, lemon juice, pine nuts and olive oil. process until well blended. mix in 1/3 cup cream cheese and parmesan cheese. blend using pulse setting until almost smooth. transfer the mixture to a medium bowl.
• coarsely chop sun-dried tomatoes in the food processor. mix in tomato paste and 1/3 cup cream cheese. blend until smooth.
• place 2 cups cream cheese and butter in a medium bowl. using an electric mixer, beat until fluffy. season with salt and pepper.
• lightly grease a 1 1/2 quart baking dish. line dish with plastic wrap so that the wrap extends over sides of the dish.
• evenly spread 3/4 cup cream cheese and butter mixture in the prepared dish. layer alternately with 1/2 the sun-dried tomato mixture, 1/2 cup cream cheese and butter mixture and 1/2 the pesto mixture. repeat layering, topping with remaining cream cheese and butter mixture. cover and chill in the refrigerator 8 hours, or overnight.
• carefully invert dish a platter and remove plastic to serve.

Kielbasa For The Super Bowl®

Ingredients

• Servings: 32
• 4 pounds kielbasa (polish) sausage (such as hillshire farm®), cut into 1/2 inch pieces
• 1 (18 ounce) jar grape jelly
• 2 (18 ounce) bottles barbeque sauce

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• place the kielbasa into a slow cooker. add the grape jelly and barbeque sauce.
• cook on medium until hot, about 2 hours.

hot pizza dip

Ingredients

• Servings: 16
• 1 (8 ounce) package cream cheese, softened
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried basil
• 1 cup shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1 cup pizza sauce
• 2 tablespoons chopped green bell pepper
• 2 ounces pepperoni sausage, chopped
• 2 tablespoons sliced black olives

Recipe

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


• in a small bowl, mix together the cream cheese, oregano, parsley, and basil.
• spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the parmesan cheese on top of the cream cheese mixture. spread the pizza sauce over all. sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. cover, and microwave for 5 minutes. serve hot.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

triangular delights

Ingredients

• Servings: 4
• 1 tablespoon dried dill weed
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon paprika
• 3 tablespoons olive oil
• 2 (10 inch) flour tortillas

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• preheat the oven to 350 degrees f (175 degrees c).
• in a small bowl, stir together the dill, garlic powder, oregano, paprika and olive oil. brush one side of each tortilla. use a pizza cutter, knife, or even scissors to cut the tortillas into wedges. place the wedges on a baking sheet.
• bake in the preheated oven until lightly toasted, 5 to 10 minutes.

tomato and bacon jam

Ingredients

• Servings: 10
• 1/2 pound smoked bacon
• 2 pounds ripe tomatoes, chopped
• 1 yellow sweet onion, finely diced
• 1 cup white sugar
• 2 1/2 tablespoons apple vinegar
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1 dash hot pepper sauce (such as tabasco®) (optional)

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ready Time: 2 hrs 5 mins


• cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels. crumble bacon when cool.
• stir tomatoes, sweet onion, sugar, apple vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. adjust salt and black pepper.
• cool and spoon into a 1-pint glass jar with a lid; keeps refrigerated for 1 week or frozen for 2 months. if freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.

Tortilla Rollups I

Ingredients

• Servings: 16
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) jar chunky salsa
• 10 (10 inch) flour tortillas

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, use a mixer to smooth the cream cheese. pour in the salsa 1 tablespoon at a time while continuing to mix. continue adding salsa and mixing until the ingredients have attained a spreadable consistency.
• spread the mixture on the flour tortillas. roll the tortillas and slice them into bite-sized pieces. refrigerate until serving.

great easter appetizer

Ingredients

• Servings: 4
• 4 eggs
• 2 tablespoons cream cheese
• 2 tablespoons chopped onion
• 2 tablespoons diced cooked ham
• 1/4 cup seasoned bread crumbs

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool and peel. cut eggs in half lengthwise and remove yolks.
• in a small bowl, combine cream cheese, onion and ham until well mixed. spoon mixture into eggs, covering tops. place eggs in small baking dish. spray with cooking spray and top with bread crumbs.
• bake in preheated oven 4 to 5 minutes, until golden and hot. serve warm.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

baked zucchini chips

Ingredients

• Servings: 4
• 2 medium zucchini, cut into 1/4-inch slices
• 1/2 cup seasoned dry bread crumbs
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese
• 2 egg whites

Recipe

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


• preheat the oven to 475 degrees f (245 degrees c).
• in one small bowl, stir together the bread crumbs, pepper and parmesan cheese. place the egg whites in a separate bowl. dip zucchini slices into the egg whites, then coat the breadcrumb mixture. place on a greased baking sheet.
• bake for 5 minutes in the preheated oven, then turn over and bake for another 5 to 10 minutes, until browned and crispy.

chicken souvlaki with tzatziki sauce

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1 1/2 pounds skinless, boneless chicken breast halves - cut into bite-sized pieces
• sauce:
• 1 (6 ounce) container plain greek-style yogurt
• 1/2 cucumber - peeled, seeded, and grated
• 1 tablespoon olive oil
• 2 teaspoons white vinegar
• 1 clove garlic, minced
• 1 pinch salt
• 6 wooden skewers, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs 30 mins


• combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. add chicken, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 2 hours.
• mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
• preheat an outdoor grill for medium-high heat and lightly oil the grate. soak wooden skewers in a bowl of water for about 15 minutes.
• remove chicken from marinade and thread the soaked skewers. discard unused marinade.
• cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. serve with tzatziki sauce.

papaya bruschetta

Ingredients

• Servings: 8
• 1 papaya
• 5 roma (plum) tomatoes, diced
• 1/2 red onion, diced
• 1 red bell pepper, seeded and diced
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons white sugar
• 1/4 cup red vinegar
• 1/4 cup vegetable oil
• 1/2 teaspoon mustard powder
• 2 green onions, chopped
• 1 french baguette, cut into 1/2 inch pieces

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• cut papaya in half and remove seeds. reserve 2 tablespoons of seeds for the dressing. peel and dice the papaya, and place in a medium bowl. add tomatoes, red onion, red pepper and basil, and set aside.
• in a food processor or blender, combine the papaya seeds, sugar, vinegar, oil, mustard and green onions. process until smooth and thick, and most of the seeds have broken up. pour over the papaya mixture and stir to coat all of the ingredients. serve with slices of baguette.

baked brie with mushrooms and almonds

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 teaspoon crushed garlic
• 2 tablespoons slivered almonds
• 1 (8 ounce) can sliced mushrooms, drained
• 1 tablespoon
• 1 teaspoon dried tarragon
• 1 (8 ounce) wedge brie cheese, coating removed

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• melt the butter in a medium saucepan over medium heat. mix in garlic and almonds, heating until almonds are lightly browned. stir in mushrooms and cook until tender, about 5 minutes. cover with and sprinkle with tarragon.
• place brie in a small baking dish. pour the mushroom and mixture over brie. bake in the preheated oven 20 minutes, or until bubbly.

marinated scallops wrapped in bacon

Ingredients

• Servings: 24
• 3/4 cup maple syrup
• 1/4 cup low sodium soy sauce
• 1 tablespoon dijon mustard
• 12 large sea scallops, halved
• 12 slices smoked bacon, halved
• 24 toothpicks
• 2 tablespoons brown sugar

Recipe

Preparation Time: 15 mins Cook Time: 18 mins Ready Time: 1 hr 33 mins


• stir together maple syrup, soy sauce, and dijon mustard in a bowl until smooth. add the scallops, and toss to coat. cover bowl with plastic wrap, and marinate at least one hour.
• preheat oven to 375 degrees f (190 degrees c). line a rimmed baking sheet with a sheet of aluminum foil.
• arrange bacon pieces on baking sheet so they do not overlap. bake in preheated oven until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. remove bacon from the baking sheet and pat with paper towels to remove excess grease. drain or wipe grease from the baking sheet.
• wrap each scallop piece with a piece of bacon, and secure with a toothpick. place baking sheet. sprinkle the scallops with brown sugar.
• bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

tostones

Ingredients

• Servings: 8
• 1/4 cup vegetable oil
• 3 green plantains, peeled, and cut into 1-inch pieces
• 1 pinch garlic powder
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• heat the oil in a large skillet over medium heat. add the plantain slices and fry until they soften, 5 to 10 minutes. remove from the oil and drain on paper towels.
• use a tostonera (a press) to slightly mash each piece until it is about 1/2 inch thick. if you do not have a tostonera, use a mallet or place the pieces between a folded paper bag and press down with a saucer. press all of the pieces before going the next step.
• return the pieces to the hot skillet and fry until crispy, about 3 minutes per side. drain on paper towels and season with garlic powder and salt while still warm.

swedish meatballs iii

Ingredients

• Servings: 6
• 1 tablespoon margarine
• 1 onion, finely diced
• 1/2 cup crushed saltine crackers
• 1 1/2 pounds ground beef
• 1 egg
• 1/4 teaspoon ground nutmeg
• 1 pinch ground allspice
• 1/4 teaspoon minced garlic
• 1 packet dry white sauce mix
• 4 tablespoons chopped fresh dill
• 1 teaspoon sage
• 2 tablespoons all-purpose flour
• 1/4 cup whipping cream

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• melt margarine in a medium frying pan over medium heat. cook onion in margarine, stirring often, until tender. transfer to a large bowl.
• mix cracker crumbs, ground beef, egg, nutmeg, and allspice with the onion until blended. shape into 1 1/2 inch (4 centimeter) meatballs, and place in a glass baking dish. sprinkle with minced garlic, and cover with foil.
• bake in preheated 350 degrees f (175 degrees c) for 15 minutes, or until cooked through.
• meanwhile, make white sauce, following the directions on the packet. stir in dill, sage, flour, and whipping cream.
• turn off oven, and remove foil cover from meatballs. pour sauce over meatballs, and leave in oven for 10 minutes.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

thai basil rolls with hoisin-peanut sauce

Ingredients

• Servings: 12
• rolls
• 1/2 pound medium shrimp
• 1/2 pound lamb loin
• 1 (8 ounce) package rice noodles
• 12 round rice wrapper sheets
• 1 bunch fresh thai basil - leaves picked from stems
• 1 cup chopped fresh cilantro
• 1 cup chopped fresh mint
• 2 cups bean sprouts
• sauce
• 1 cup hoisin sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon water
• chopped roasted peanuts

Recipe

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


• bring a medium stockpot of lightly salted water to a low boil. cook shrimp 2 to 3 minutes, or until opaque. drain, allow to cool slightly, and pat dry with paper towel. peel, devein, and slice in half.
• bring another stockpot of lightly salted water to a boil. cook lamb at a low boil for approximately 10 minutes, to an internal temperature of 145 degrees f (63 degrees c). allow to cool, and slice into thin strips.
• again, bring a stockpot of water to a boil. cook noodles until tender, stirring occasionally, approximately 7 to 8 minutes. strain, and rinse to prevent sticking.
• fill a medium bowl with warm water. dip each wrapper in water for about 30 seconds until soft and flexible. lay wrapper on a flat surface, and place 2 basil leaves in center, side by side, about 2 inches from edge of wrapper. lay 4 to 5 shrimp halves on basil, followed by a small amount of lamb, then a small amount of noodles. sprinkle with cilantro, mint, and top with bean sprouts. starting at one end, roll the wrapper over once, fold both sides in toward center, and continue rolling as tightly as possible without tearing. the end result should be a roll approximately 1 to 1 1/2 inches thick.
• warm hoisin sauce, peanut butter, and water in a saucepan over medium-high heat. bring to a boil, and immediately remove from heat. garnish sauce with chopped peanuts, if desired, and serve with rolls for dipping.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.