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Ingredients Pizza dough (make or buy enough pizza dough to make one 10"-12" pizza EVOO Garlic - 6-8 cloves finely chopped Italian cherry tomatoes in a jar, hot/chopped Stuffed green olives, chopped Fresh spinach - 1-2 cups White onion, 1/2 sliced thin Parmesian or Romano cheese Preparation Preheat oven with pizza stone to 550 or as high as it will go, for one hour Remove dough from fridge, place on lightly oiled surface, cut in half lengthwise and let come to room temperature Place parchment paper on pizza paddle and sprinkle liberally with flour Separately, sautee spinach 1-2 minutes in EVOO and set aside When oven is preheated, move both pieces of dough to paddle....

Ingredients Ingredients 4 cups all-purpose flour, plus more for kneading 4 teaspoons baking powder 1 tablespoon sugar 1 heaping teaspoon coarse salt 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter, cut into 1/2-inch pieces, chilled 4 tablespoons mixed chopped fresh herbs, such as dill, rosemary, and/or chives (optional) 1 1/2 cups buttermilk, well shaken, plus more for brushing tops Preparation Directions Preheat oven to 450 degrees with racks set in the upper and lower thirds of the oven....

Ingredients 1 1/2 pounds butternut squash, peeled, seeded, and cut into chunks 2 tablespoons butter 3 cups (2 cans) coconut milk 1/2 cup brown sugar, or to taste Salt 1/2 teaspoon vanilla extract Preparation In a saucepan, combine the squash, butter, coconut milk, and brown sugar with a pinch of salt, and bring to a slow boil. Cook, stirring, until the squash is very tender, 15-20 minutes. Just before serving, stir in the vanilla....

Ingredients Ingredients for the pork (can be halved for a small pork loin): 3 lb boneless pork loin roast, cut into large (3-4 inch) pieces (do NOT trim away the small amount of fat) 2 tsp Kosher salt 4 tsp ancho chile powder 2 tsp ground cumin 1 tsp garlic powder 1 tsp freshly cracked black pepper 1/2 tsp ground cayenne pepper 1-2 Tbsp extra virgin olive oil, or enough to cover the bottom of the pot...

Ingredients 2 (8-ounce) packages cranberries, fresh or frozen 1 orange, zest cut into strips and juiced 1/2 cup sugar 1 cinnamon stick Preparation Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving. Related Video

Ingredients 1 block cream cheese, softened (I recommend letting it sit at room temp. for about an hour or zap in microwave for 1 min.) 1 bunch of green onions, chopped 1 can dried beef, chopped 2-4 tortillas, room temperature (you may only use 2 if you put alot of filling or all 4 if you thin it out, I only use 2) Preparation After the cream cheese is softened, combine it in a bowl with the chopped green onions and chopped dried beef....

Ingredients 1 (3.5 pound) butternut, acorn or kabocha squash 1/2 cup raisins 1/2 cup chopped pecans, toasted 1/4 cup roughly chopped parsley 2 tsp chopped fresh sage Zest of 1 orange, removed in wide strips and roughly chopped 1 (1-pound) package silken tofu, drained 1/2 tsp fine sea salt (optional) Preparation Preheat the oven to 400°F. Arrange whole squash on a baking sheet and roast until the skin is papery and a fork inserted in 2 or 3 different spots reveals very tender flesh, about 1 1/4 hours....

Ingredients SEE ABOVE Preparation SEE ABOVE Related Video

Ingredients 1 (20 1/2 ounces) pkg. lite/reduced calorie brownie mix 1 (8-ounces) fat free cream cheese, softened 1/3 cup sugar 1 egg 1/2 teaspoon vanilla 1 cup semi-sweet real chocolate chips Preparation Heat oven to 350 degrees. Prepare brownie mix as directed on package; pour into greased 13x9-inch baking pan. In medium bowl beat cream cheese and sugar with electric mixer on medium speed until well blended. Add egg and vanilla; mix until smooth....

Ingredients 2 Large Ripe Bananas 1 Egg 1 Cup Sugar 1 Tablespoon Shortening 1 Teaspoon of Salt ½ Cup Sour Milk (Pinch Vinegar) Teaspoon 2 Cups Flour 1 Teaspoon Baking Soda to Sour Mix Preparation Preheat the over to 325 Mix ingredients and bake 1 hour (50 Mins) Related Video

Ingredients 1/2 cup dried hijiki seaweed 1/2 cup water 1 teaspoon toasted sesame oil 1/2 cup julienned carrots 2 teaspoons sour citrus juice or rice vinegar 1/4 teaspoon sea salt White pepper, to taste Toasted sesame seeds, for garnish Preparation Rinse hijiki to remove any sand. (If you don’t have a fine mesh strainer, just swirl the seaweed around in a bowl of water, then drain.) Place hijiki in a bowl with 1/2 cup warm water....

Ingredients 11/2 tablespoon vegetable or canola oil 1 medium onion, finely chopped (about 1 cup) 1 tablespoon ginger-garlic paste (see note) 1 cup tomato puree 10 curry leaves 2 teaspoons toasted and powdered fennel seeds 2 teaspoons toasted and powdered cumin seeds 1 teaspoon red chilli powder 1 teaspoon turmeric powder 1 teaspoon coriander powder 2 green bird chilis split lengthwise Kosher salt 1/4 cup water 2 tablespoon chopped fresh cilantro leaves (divided)...

Ingredients 6 to 8 small straight squash (light green) 3 oz of Rice 1 to 2 oz of ground meat (trace of meat) 1 tsp cumin 1 can chopped tomatoes or passata or tomato concentrate 1 to 2 tbp dried mint 2 cloves of Garlic Mixed spices (middle eastern) drop of pomegranate juice salt pepper Preparation Prepare stuffing by mixing the rice with meat, mixed spices, salt, pepper and cumin Core the courgette and set aside in a bowl with water stuff the cored courgettes but not tight to allow for expansion set the stuffed courgettes at the bottom of a casserole prepare the sauce by mashing the garlic with a bit of the mint, add the remainder of the mint and the spices pour over the courgettes, bring to a boil and simmer for 1 hour to 1 hour and a half until ready Serve in a bowl with its own sauce....

Ingredients 1 cup cider vinegar 2 tablespoons brown sugar 2 tablespoons oil 2 tablespoons crushed red pepper 2 teaspoons salt 1 teaspoon pepper Preparation Stir together and marinate chicken in zip-lock bag for at least 2 hours. Related Video

Ingredients 4 white fleshed fish fillets (snapper or Tarakihi) 2 TBS Flour 2 TBS peanut oil (or normal oil) 1 TBS sweet chilli sauce 1 TBS Sesame oil 1 TBS brown sugar 2 tsp grated ginger 3 TBS soy sauce 1/4 cup of water Preparation Dust the fish in flour and heat in peanut oil. Cook until golden. Combine remaining ingredients in a bowl and pour over fish. Turn the fish to ensure it is well cooked....

Ingredients 1 package (16 ounces) frozen peaches 1 package (16ounce) frozen mixed berries (strawberries, blueberries and raspberries) ** I used two 12 ounces packages. 1 cup V8-Fusion Peach Mango Juice 1 tablespoon cornstarch 1 teaspoon almond extract 1 pkg. Yellow cake mix 1 stick butter (4 ounces), cut into pieces Preparation Spray the inside of a 6-quart slow cooker with cooking spray. Place peaches and berries in cooker. Stir the V-8, cornstarch and almond extract in a small bowl....

Ingredients 1/2 package block cream cheese, at room temperature, cut into chunks (4 oz (125 g)) 1/2 cup (125 mL) unsalted butter, at room temperature, cut into chunks 1/4 tsp (1 mL) salt 1 cup (250 mL) all-purpose flour 1/2 cup (125 mL) peanuts, finely chopped 1/4 cup (60 mL) mini chocolate chips 2 tbsp (30 mL) granulated sugar 1/2 tsp (2 mL) cinnamon 1/4 cup (60 mL) seedless raspberry jam...

Ingredients Page 106 Preparation Yum Related Video

Ingredients 6 tablespoons butter (salted or unsalted, at room temperature, no substitutions!) 1 lb shelled and deveined raw shrimp 2 tablespoons brandy (or dry sherry) 1/4 teaspoon ground red pepper (cayenne) 2 tablespoons fresh lemon juice 1/8 teaspoon salt French baguette (optional) assorted cracker (optional) Preparation Directions: In 10-inch skillet, heat 2 tablespoons butter on medium-high until melted. Add shrimp and cook 2 minutes, or until shrimp turn opaque throughout, stirring frequently....

Ingredients 6 large waxy potatoes, peeled and thinly sliced 3 onions, thinly sliced leaves from 1 bunch of thyme 1 shoulder of lamb, about 2kg 1 head of garlic, separated into cloves and peeled 600ml chicken stock salt and pepper Preparation preheat oven to 250F/130C mix the potatoes, onions and thyme together in a bowl and season. roughly layer the potatoes and onions in a roasting pan put lamb on top, skin side up pierce lamb all over with a knife and put a clove of garlic into each hole pour over the chicken stock roast for 4-5 hour, until lamb is tender and the potatoes are cooked through....