Sweet Potato Bread Pudding

Ingredients : 

9 eggs

3 cups sugar

3 tablespoons pumpkin pie spice

3 tablespoons vanilla extract

1 1/2 cups mashed sweet potatoes (from 1 large boiled, peeled and mashed sweet potato)

1/3 pound butter, melted

1 quart milk

1 cup (5 ounces) raisins

1 pound stale French bread cubes, cut into 1/2-by-1/2-inch cubes

1 1/2 cups pecan pieces

How To Prepare : 

1. In the bowl of a stand mixer, or in a large glass or nonreactive bowl using a hand mixer, beat the eggs. Slowly beat in the sugar, then beat in the pumpkin pie spice and vanilla extract. Beat in the mashed sweet potatoes until thoroughly combined, then beat in the butter. Add the milk, beating until all of the ingredients are completely and thoroughly incorporated. If using a stand mixer, transfer the custard base to a large glass or nonreactive bowl.

2. Using your hands, mix the bread cubes and raisins into the custard base. Cover and refrigerate the mixture overnight.

3. Shortly before baking, heat the oven to 275 degrees. Thoroughly stir the mixture, making sure there are no white spots of un-soaked bread (it is fine if the soaked bread breaks down somewhat as you stir), and check to see that the raisins are evenly distributed.

4. Pour the mixture into a lightly buttered 13-by-9-inch baking dish. Lightly scatter and press the pecans onto the top of the pudding.

5. Bake the pudding until it has puffed and the custard is set in the center, about 70 to 90 minutes. Remove the pudding to a rack to cool for 2 hours before serving.

Service :  12-16

Source: LA Times

Toasted Ravioli

Ingredients : 

1 16 oz. pkg. meat-filled ravioli (fresh or frozen, thaw if frozen)
2 eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup bread crumbs plain
1 teaspoon Italian seasoning
vegetable oil, for frying

Preparation :  :

1. Mix water with eggs and beat well, set aside.

2. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside. Measure flour in bowl and set aside.

3. Heat vegetable oil in deep fryer or skillet to 350 degrees F for deep frying.

4. Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain.

5. Serve with this marinara sauce recipe for dipping:  Go Here

Service :  4-6

Source: Recipe4Living

Green Tea Ice Cream

Ingredients :
•    1 cup vanilla ice cream
•    1 teaspoon green tea powder (matcha)

How To Prepare :

1.   Lightly pound the ice cream on a wooden cutting board; transfer to bowl and add matcha; mix well. Refreeze or eat immediately.


Servings : 02


Prep Time : 5 Min

Ready In : 5 Min

Chopped Kale Salad

Lemon Vinaigrette:

Ingredients : 

Juice of 3 lemons and grated zest of 1 lemon
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 shallot, minced
1 anchovy fillet, minced
1/4 cup shredded Parmesan cheese
2 basil leaves, cut in thin strips
Sea salt
Finely-ground pepper

How To Prepare : 

1. In a medium bowl, whisk together the lemon juice, lemon zest, olive oil, shallot, anchovy, cheese and basil. Season to taste with one-fourth teaspoon salt and one-eighth teaspoon pepper.

2. This makes slightly more than one-half cup vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week.

Kale salad:

Ingredients :

1/4 cup quinoa
1 romaine heart, chopped
1 head green kale, chopped
1/4 cup almonds, toasted
1/4 cup golden raisins
1/4 cup shredded Parmesan cheese
Lemon vinaigrette
Sea salt
Freshly ground black pepper

Bring a medium saucepan of water to a boil.

How To Prepare : 

1. Meanwhile, place the quinoa in a strainer and rinse under cool running water to remove the outer coating of the quinoa (if not rinsed, the coating can give the quinoa a bitter flavor). Place the rinsed quinoa in a dry saute pan and toast, stirring frequently, until the quinoa is dry, lightly colored, and has a nutty aroma.

2. Place the toasted quinoa in the saucepan with the water, reduce the heat and simmer the quinoa until it is translucent and tender and the germ has spiraled out from the grain, 12 to 15 minutes (be careful not to overcook). Drain the quinoa and spread it out on a baking sheet to cool.

3. In a large bowl, combine the romaine, kale, quinoa, almonds, raisins and Parmesan cheese. Add one-fourth cup vinaigrette and toss to lightly coat. Add additional vinaigrette as desired, and season to taste with salt and pepper.

Servings :  4-6

Source: LA Times

Orange Chicken

Ingredients : 

2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil (for frying)
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
Dash crushed hot red chiles
1/4 cup chopped green onions
1 tablespoon rice wine
Orange Chicken Sauce (recipe below)
1/4 cup water
1/2 to 1 teaspoon sesame oil

How To Prepare : 

1. Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.

2. Stir cornstarch and flour together. Add chicken pieces, stirring to coat.

3. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.)  Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.

4. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds.  Add Orange Sauce and bring to boil. Add cooked chicken, stirring  until well mixed.

5. Stir water into remaining 1 tablespoon cornstarch until smooth.

6. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil.

Serve at once. 

Servings : 06

Orange Chicken Sauce:

Ingredients :

2 teaspoons minced orange zest
1/4 cup juice from 1 large orange
1/2 teaspoon sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce

Preparation : 

Combine all ingredients in small bowl and set aside.

Source: LA Times

Minestrone Soup

Ingredients :

3 tablespoons olive oil, divided
2 ounces diced pancetta
1/2 cup finely diced onion
1/2 cup finely diced carrot
2 tablespoons finely diced fennel bulb
1/3 cup finely diced celery
3/4 teaspoon minced garlic, from about 1 clove
1 1/2 teaspoons chopped thyme
3/4 teaspoon chopped rosemary
2 1/2 teaspoons chopped basil
1 (14.5-ounce) can diced tomatoes
2 cups chicken broth
Salt and white pepper
1/2 cup sliced mushrooms
1/4 cup diced zucchini
1/2 cup diced broccoli rabe
3/4 cup cooked orzo pasta (from about 1/4 cup uncooked)
1/2 cup cooked white beans
2 1/2 teaspoons chopped parsley
2 to 3 tablespoons basil pesto, divided

How To Prepare : 

1. In a large heavy-bottomed saucepan, heat 1 tablespoon oil over medium-high heat until hot. Add the pancetta, onion, carrot, fennel, celery, garlic, thyme, rosemary and basil, and sauté until the vegetables are lightly softened and the mixture is aromatic, about 5 minutes.

2. Stir in the diced tomatoes and broth, and bring to a boil over high heat. Reduce the heat to a gentle simmer, cover the pan, and cook the soup base until the flavors are married and the vegetables are
soft, about 45 minutes. You should have about 1 quart soup base (add additional water if needed to bring the volume to 1 quart). Taste and season with one-half teaspoon salt and one-fourth teaspoon pepper, or as desired.

3. When the soup base is almost done, prepare the mushrooms and the rest of the vegetables: In a medium, heavy-bottomed pot, heat the remaining 2 tablespoons oil over medium-high heat until hot. Stir in the mushrooms, zucchini and broccoli rabe until crisp-tender and lightly colored, 6 to 8 minutes.

4. Stir in the soup base, the cooked pasta and beans, and the chopped parsley, and cook until the soup is hot. Taste once more and adjust the salt and pepper if desired. This makes about 1½ quarts of soup. Ladle the soup into bowls and garnish each with one-half tablespoon of pesto.

Servings :  4-6

Source: LA Times

Easy Chicken Pot Pie

Ingredients :
Puff pastry sheet for Topper
1 cup chopped leek (3 medium) or onion (1 large)
1 cup sliced fresh mushrooms
¾ cup sliced celery (1-½ stalks)*
½ cup chopped red sweet pepper (1 small)
2 tablespoons butter or margarine
⅓ cup all-purpose flour
1 teaspoon poultry seasoning
¼ teaspoon salt
¼ teaspoon black pepper
1-½ cups chicken broth
1 cup half-and-half, light cream, or milk
2-½ cups chopped, cooked chicken
1 cup loose-pack frozen peas or frozen peas and carrots**
1 egg, beaten


How To Prepare :

1. In a large saucepan cook leeks, mushrooms, celery, and red pepper in butter over medium heat for 4 to 5 minutes or until vegetables are tender. Stir in the flour, poultry seasoning, salt, and pepper. Add broth and half-and-half. Cook and stir until thickened and bubbly. Stir in chicken and remaining vegetables (your choice). Pour into a 2-quart rectangular baking dish.

2. Place pastry over chicken mixture in dish. Turn edges of pastry under; flute with a fork to edges of dish. Brush pastry with some of the egg. If desired, place cut-out pastry shapes on top of pastry. Brush again with egg.

3. Bake, uncovered, in a 400° F oven for 30 to 35 minutes or until crust is golden brown. Let stand for 20 minutes before serving.

Servings : 06

Creamy Lemon Dressing

Ingredients :
•    1/3 cup fresh lemon juice
•    4 teaspoons lemon zest
•    3 cloves garlic, minced
•    2 teaspoons Dijon mustard
•    1/4 teaspoon salt
•    1/4 teaspoon ground black pepper
•    1/2 cup olive oil
•    1/2 cup sour cream


How To Prepare :

1. Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
2. Refrigerate 15 minutes to overnight.

Servings : 08

Prep Time : 15 Min.

Ready In : 30 Min

Fruit Yogurt Shakes

Ingredients :
•    1 1/2 cups vanilla yogurt
•    1/2 cup whole milk
•    2 tablespoons seedless raspberry jam

How To Prepare :
1. Blend vanilla yogurt, milk, and raspberry jam in a blender until smooth, about 1 minute.

Servings : 03

Prep Time : 5 Min

Ready In : 5 Min

Potato Salad with Garlic Mayonnaise And Chives

Ingredients :
2 lb Small boiling potatoes (about 1 to 1 1/2 inches in diameter)
3 Garlic cloves; minced and mashed to a paste with 1 teaspoon salt
3 1/2 Tbs Fresh lemon juice plus additional to taste if desired
1/3 cup Mayonnaise
1 Tbs Hot water
1/4 cup Chopped fresh chives

How To Prepare :

1. In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes and cool until they can be handled.

2. While potatoes are cooling, in a large bowl whisk together garlic paste, 3 1/2 tablespoons lemon juice, mayonnaise, and hot water.

3. Peel potatoes and cut in half. Add potatoes and chives to dressing and toss well. Season salad with additional lemon juice and salt and pepper. Salad may be made 1 day ahead and kept chilled, covered. Before serving, toss salad with 1 to 2 tablespoons water to moisten dressing.

4. Serve salad at room temperature.

Servings: 4

Source - The Best Salads

Vegetarian Pizza with Eggplant And Goat Cheese

For the grilled Eggplant:
 Ingredients :
2 large Japanese eggplants
1 to 2 tablespoons Olive oil
1 teaspoon Kosher salt
1/2 teaspoon ground black pepper

For the sautéed White Mushrooms:
Ingredients :
8 ounces White mushrooms
1 1/2 tablespoons Olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon ground black pepper

For the Pizza:
Ingredients :
1 bunch baby broccoli (broccolini)
1/2 cup frozen corn kernels, thawed
Pinch kosher salt
Pinch ground black pepper
1/2 small, thinly sliced red onion
4 halves or 4 tablespoons julienne strips of sun-dried tomatoes in
olive oil
1 pound traditional or honey-wheat pizza dough
6 tablespoons marinara/pizza sauce
2 1/2 cups grated Mozzarella cheese
2 eggplants, cut per the recipe
1/2 cup sautéed White Mushrooms
2 ounces Goat cheese (Chevre; optional)

TO MAKE THE GRILLED EGGPLANT:

Cut the stem ends off the eggplant, then cut the vegetables lengthwise into 1/4-inch-thick slices. Lay the slices on a cookies sheet and brush lightly-but thoroughly-with olive oil. Sprinkle with salt and pepper. Turn the slices and repeat.

Heat a charcoal or gas grill.

Grill for about 2 minutes on each side, or until well marked and quite tender (you may not need to leave them for the full 2 minutes on the second side). Use tongs or a grilling spatula to remove the vegetables to a large platter or cookie sheet.

TO MAKE THE WHITE MUSHROOMS:

How To Prepare :

1. Wash, dry and trim the mushrooms. Slice them 1/4 inch thick.

2. Heat the oil in a skillet over high heat until it begins to smoke. Add the mushrooms and toss to coat them with oil.

3. Lower the heat slightly and cook the mushrooms, stirring occasionally, until all of the liquid has evaporated and the edges begin to brown, 9 to 10 minutes.

4. Turn off the heat and sprinkle the mushrooms evenly with salt and pepper.

5. Use immediately, or cool and refrigerate for up to 3 days.

TO MAKE THE PIZZA:

1. Place a seasoned (or oiled) pizza stone in the middle of the oven and preheat to 450 degrees Fahrenheit for at least 30 minutes.

2. Cut away the bottom of each broccoli stem at an angle. Starting from that point, cut the stems into 1 1/2 -inch pieces, always maintaining the same angle, stopping 2-3 inches from the tops.

3. Blanch the broccolini in rapidly boiling water for about 1 minute. Using a wire skimmer, remove the broccolini and immediately plunge it into an ice-water bath to stop the cooking and retain the bright green color. Once the broccolini is cool, drain and pat dry.

Heat a small, heavy frying pan over high heat. Place the corn
kernels in the pan and roast them, stirring often, for about 10
minutes. Remove from the heat and sprinkle with salt and pepper.

4. Separate the rings of the onion. Drain the tomatoes well and cut halves into julienne strips.

5. Roll and shape the dough into one 13-inch or two 9-inch circles and place on a floured pizza peel. If you are more comfortable working with one piece of dough at a time, you can shape and dress the second piece while the first is in the oven. If making 2 pizzas, split all the toppings in half.

6. Spread the sauce to within 1 inch of the outer edge of the dough. Reserve 1/3 cup of the mozzarella and distribute the rest over the sauce, reserving a small amount, to within 1/2 inch of the outer edge of the dough. Spread the eggplant over the cheese, followed by the mushrooms, onion rings, and sun-dried tomatoes. Sprinkle the corn over the other vegetables and top with the broccoli.

7. Sprinkle the remaining mozzarella over the pizza. If using goat cheese, break it into small pieces and distribute over the pizza.

8. Transfer the pizza to the oven to the oven and bake for 8 to 10 minutes, or until the crust is golden brown and the cheese at the center is melted and bubbly. Slice and serve.

Service : Makes One 13-inch Pizza or Two 9-inch Pizzas

Source: KTTV 11, Colorado Springs, CO

Garlic Tart with Cream Cheese and Spinach

Ingredients : 
I frozen pie crust
1 garlic bulb (about 10 cloves, unpeeled)
1/2 cup parsley
1 cup spinach
6 oz. cream cheese
4 oz. half-and-half cream
3 eggs, beaten
Salt and pepper to taste

How To Prepare :
1. Pre-bake the pie crust according to manufacturer's instructions. Cool. Simmer the garlic cloves until soft, about 25 minutes.
2. Drain and cool. Mash to a paste and remove the peels. Cook the parsley and spinach in water until tender, 8-10 minutes. Drain and rinse with cold water.
3. Squeeze out as much liquid as possible and chop finely.
4. Mix in the garlic paste and spread the mixture evenly over the bottom of the pie crust.
5. Mix thoroughly the cream cheese and the cream. Add the beaten eggs.
6. season with salt and pepper.
7. Pour the egg-cheese mixture over the parsley-spinach-garlic paste and bake at 350 degrees F until set, about 25 minutes.

Strawberry Freezer Jam

Ingredients :
2 quarts fresh strawberries
5-1/2 cups sugar
1 cup light corn syrup
1/4 cup lemon juice
3/4 cup water
1 package (1-3/4 ounce) powdered fruit pectin



How To Prepare :

1. Wash and mash the berries, measuring out enough to make 4 cups; place in a  large bowl. Stir in the sugar, corn syrup and lemon juice. Let stand for 10 minutes.

2. In a small saucepan, bring water and pectin to a boil, stirring constantly.  Cook and stir for 1 minute. Add to fruit mixture stir for 3 minutes.

3. Pour into jars or freezer containers, leaving 1/2 inch head space.

4. Cover and left stand overnight or until set, but not longer than 24 hours.

5. Refrigerate for up to 3 weeks or freeze for up to 1 year.

Serves : 4-1/2 pints

Bread's Berry Bars

 Ingredients :

3 cups (12.75 ounces) flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 3/4 cups sugar
4 eggs
1 teaspoon vanilla extract
16 ounces berry jam

How To Prepare :

1. Heat the oven to 350 degrees. Lightly grease an 11-by-7-inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Beat in the eggs, one at a time, then the vanilla. Slowly beat in the flour mixture.

4. Spread three-fourths of the batter into the pan, spreading the batter a little thinner in the center of the pan. Spoon the jam on top. Spoon the remaining batter over the jam in random dollops so the jam can still be seen.

5. Bake the bars until golden-brown on top and firm to the touch, about 40 minutes, rotating halfway through for even baking.

6. Cool completely on a rack before slicing.

Serves : 9-12

Source: LA Times

Easy Chicken Skillet

Ingredients :
•    1 tablespoon canola oil
•    3 skinless, boneless chicken breast halves - trimmed and cut into large pieces
•    1 1/2 cups water
•    2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces
•    2 cloves garlic, crushed
•    1 red bell pepper, chopped
•    1 cup frozen broccoli
•    4 bunches green onions, chopped
•    1 tablespoon dried parsley
•    1 tablespoon soy sauce

How To Prepare :

1.    Heat canola oil in a large skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, about 5 minutes. Add water, ramen noodles, and 1 seasoning packet from ramen noodles; stir to combine.
2.    Stir garlic, red bell pepper, broccoli, green onions, parsley, and soy sauce into chicken-broth mixture; bring to a boil. Reduce heat and simmer until broccoli is cooked and noodles are cooked through but firm to the bite, about 10 minutes, stirring occasionally.

Serves : 04

Source : allrecipies

Greek Meat Pasta

Ingredients :
•    1 (16 ounce) package rotini pasta
•    3 tablespoons olive oil, divided
•    1 pound ground beef
•    6 tomatoes, grated
•    1 sweet yellow onion, grated
•    1/2 cup water
•    3 tablespoons tomato paste
•    1 tablespoon ground cinnamon
•    1/2 teaspoon white sugar
•    1/2 teaspoon cayenne pepper
•    salt and ground black pepper to taste
•    4 cups shredded Mizithra cheese
•    1 cup shredded mozzarella cheese

How To Prepare :
1.    Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl and toss with 2 tablespoons olive oil.

2.    Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir ground beef until browned, about 10 minutes. Add tomatoes, onion, water, tomato paste, cinnamon, sugar, cayenne, salt, and pepper; stir to combine. Simmer meat sauce over medium-low heat until flavors combine, 20 minutes.

3.    Preheat oven to 350 degrees F (175 degrees C).

4.    Pour meat sauce over rotini; mix well. Pour half the pasta mixture into a casserole dish; sprinkle with half the Mizithra cheese and half the mozzarella cheese. Top with remaining pasta mixture; sprinkle remaining Mizithra cheese and mozzarella cheese.

5.    Bake in the preheated oven until cheese is melted and bubbling, about 40 minutes.

Serves : 10




Source : allrecipies