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Ingredients 1/2 cup olive oil 3 onions, chopped 6 shallots, chopped 6 garlic cloves, chopped 1 teaspoon fresh -thyme, minced 1 tablespoon fresh ginger, minced 8 carrots, peeled and chopped 3 parsnips, peeled and chopped 4 green apples, peeled, cored and chopped 1 1/2 tablespoons curry powder 1/2 teaspoon ground coriander 1/2 teaspoon ground ginger 1 tablespoon salt 1/2 teaspoon white pepper 1 gallon chicken stock (I used 3 quarts for a thicker soup)...

Ingredients 6 hard-boiled eggs 1/4 cup mayonnaise 1-2 Tbsp.stone ground mustard 1 tsp. curry powder 1/2 tsp. dry parsley 1/4 tsp. pepper 1 Tbsp. sweet relish Parika (optional) Preparation Hard-boil, cool and peel eggs. Cut eggs in half lengthwise, and remove yolks to a small separate bowl. Mash well with fork. Add mayonnaise, stone-ground mustard, curry powder, parsley, pepper and relish. Blend until smooth. Scoop into egg halves. Garnish with paprika if desired....

Ingredients 2 1/4 C flour 3/4 t baking soda 1 t baking powder 1 t salt 1/2 C butter softened 1 1/3 C pecans 8 oz dark chocolate candy bar 2/3 C sugar 2 eggs 1 C pecans 1 t vanilla 2/3 C brown sugar 1 1/3 C dried cherries chopped Preparation Preheat to 375. Combine flour, salt, baking powder & baking soda in a bowl. In another bowl mix butter and sugars, adding eggs one at a time....

Ingredients 1 pkg. broccoli slaw (16 oz.) 2 pkg. chicken-flavor ramen noodles 1 cup cashews 1 cup sunflower seeds 1/3 cup vinegar (half apple cider; half balsamic) 1/4 cup olive oil none to 1/2 cup wht sugar Preparation Mix oil, vinegar, sugar & 1 pkg. chicken flavoring. Crush ramen noodles & mix with nuts & seeds. Mix oil, vinegar, sugar, seasoning pkg to broccoli 1/2 hr prior to serving. 15 min prior to serving, add noodles, nuts, seeds to broccoli....

Ingredients 1-1 ½ lb ground turkey 2 chopped or sliced bell peppers (green, red, and/or yellow) (sometimes I use TJ’s frozen mixed peppers) 1 chopped whole onion 5 diced cloves garlic 2 28-oz cans diced tomatoes, including juice 2 6-oz cans tomato paste 1 can whole black olives 1 can black beans, well drained 1 can pinto or white kidney beans, drained 1 package taco seasoning 2 tsp cumin 2 tsp chili powder...

Ingredients 2 Blocks Blue Cheese (You can use just 1 if you don’t want too much cheese.) 2 Packages Cream Cheese 4 tbsp Worcestshire Sauce 4 tbsp Green Olive juice 1/2 jar Green Olives 2% milk (add to desired consistancy) Preparation Allow cream cheese to soften to room temperature. In a mixing bowl or in a mixer, add cream cheese and blue cheese with about 1/2 cup of milk. Mix well until thoroughly combined....

Ingredients 4 tablespoons unsalted butter, room temperature 1 Granny Smith apple, peeled, cored, and chopped into 1/2" pieces (1 1/2 cups) 3 tablespoons sugar 1 teaspoon ground cinnamon 1/2 cup unbleached all-purpose flour 1/2 teaspoon kosher salt 3 large eggs, room temperature 3/4 cup whole milk, room temperature 1/2 teaspoon pure vanilla extract Greek yogurt or skyr, fresh fruit, and honey for serving Preparation Over medium heat, melt 1 tablespoon butter in a medium cast-iron skillet (10 inches, measured across top)....

Ingredients 1 pint premium quality raspberry sorbet Preparation 1.defrost sorbet 2.whisk to re-homogenize 3.voila!

Ingredients 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough 1/4 cup all-purpose flour 1 bottle (2.25 oz) pink and blue colored sugar 1 container (12 oz) fluffy white frosting 2 cups flaked coconut Food colors Assorted jelly beans Pipe cleaners 1/4-inch pastel ribbon Preparation Heat oven to 350° F. Grease or spray 24 miniature muffin cups. In medium bowl, stir or knead cookie dough and flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR....

Ingredients 3 tablespoons butter or margarine 1 (10 ounce) package regular marshmallows 6 cups KELLOGG’S® RICE KRISPIES® cereal 1 1/2 cups semi-sweet chocolate morsels or milk chocolate morsels 5 teaspoons shortening Multi-colored sprinkles Preparation 1.In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2.Add KELLOGG’S® RICE KRISPIES® cereal. Stir until well coated. 3.Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into portions....

Ingredients 1 pkg (19.5 oz) brownie mix 1 container (16 oz) sour cream, divided 1 cup thawed cool whip topping 1 Tbs. powdered sugar 1 tsp vanilla 3 cups cut up strawberries (and blueberries?) Preparation preheat oven to 350 degrees. prepare brownie batter as directed, stir in 1/2 cup sour cream. spoon into greased and floured 9 inch round cake pan. bake 45 min, cool 10 min. remove from pan to wire rack, cool completely....

Ingredients 1 1/2 cups Essential Eating Sprouted Flour 1/2 cup maple syrup or agave nectar 2 teaspoons baking powder 1 teaspoon cinnamon 1/4 teaspoon sea salt 1/4 teaspoon nutmeg 2 large eggs 2/3 cup yogurt 1/2 cup butter, melted 1/2 cup chopped dates 1/2 cup chopped prepared almonds (optional) Preparation In a bowl, combine the flour, maple syrup or agave nectar, baking powder, cinnamon, salt and nutmeg. In another bowl, whisk together the eggs, yogurt and butter....

Ingredients •3 small pita breads •1/2 cup vegetable oil for frying (optional) •2 tomatoes, diced (or 1 pint cherry tomatoes, halved) •1 large or two small cucumbers, diced •1 cup scallions, chopped test Preparation Tear the bread into pieces (roughly 1-inch-square). Heat the vegetable oil over medium heat, and fry the bread bits until nicely browned and crisp, then set aside to drain on a plate lined with paper towels; or you can toast the pita instead of frying....

Ingredients 2 eggs 3 teaspoons Crisco® Pure Olive Oil 1 cup finely chopped kale 1/4 cup finely chopped onion 1/8 teaspoon ground nutmeg 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 1/2 cup crumbled feta cheese (2 oz) Preparation Heat waffle maker. Spray with Crisco® Original No-Stick Cooking Spray. In small bowl, beat eggs with wire whisk until blended. In 10-inch skillet, heat 1 teaspoon of the olive oil over medium heat....

Ingredients 1/3 cup butter or margarine 1 bag (10.5 oz) miniature marshmallows (5 1/2 cups) 5 cups corn flakes cereal 1 1/2 cups semisweet chocolate chips 1 tablespoon shortening Preparation Line cookie sheet with waxed paper. In 4-quart saucepan, melt butter and marshmallows over low heat, stirring constantly, until smooth. Remove from heat; add cereal. Stir until completely coated. Using buttered hands, shape mixture into 24 (1 1/2-inch) balls. Place on cookie sheet....

Ingredients 4 skinless, boneless chicken breasts 1 teaspoon vegetable oil 1-1/2 onions, chopped 1 red bell pepper, chopped 1 green bell pepper, chopped 1 tablespoon chopped roasted garlic 1/2 (14 ounce) can coconut milk salt and pepper to taste 1 pinch crushed red pepper flakes Preparation Preheat oven to 425 degrees F (220 degrees C). In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown....

Ingredients Tofu: Latin Spice blend for coating tofu (see below) 1 (16-ounce) block of tofu, cut into 3 equal slabs 1 large onion, slivered or cut into strips 2 teaspoons canola oil Latin Spice Blend: 2 tablespoons paprika 1 tablespoon cumin 1 tablespoon granulated onion 1 tablespoon granulated garlic 1 tablespoon salt 1 tablespoon black pepper 2 teaspoons thyme 2 teaspoons oregano 1 tablespoon ground dry chile of your choice, such as chipotle, ancho or cayenne...

Ingredients 2 eggs 1 cup sugar 1 cup dairy eggnog (not canned) 1/2 cup margarine or butter, melted 2 teaspoons rum extract 1 teaspoon vanilla 2 1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon nutmeg Preparation Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan.* Beat eggs in large bowl. Add sugar, eggnog, margarine, rum extract and vanilla; blend well. Add flour, baking powder, salt and nutmeg; stir just until dry ingredients are moistened....

Ingredients 1/2 teaspoon coriander seeds, such as Diaspora Nandini 1 teaspoon cumin seeds, such as Diaspora Nagauri 1/4 teaspoon fenugreek seeds Kosher salt (we use Diamond Crystal) 1 small eggplant, or 1/2 large (about 8 ounces) 1/4 cup plus 1 teaspoon vegetable oil 1 small onion, finely chopped (1 cup) 4 to 5 cloves garlic, smashed and peeled 2 medium tomatoes, coarsely chopped (2 cups) 3 to 4 Indian green or serrano chiles, broken in half 1/2 teaspoon ground turmeric, such as Diaspora Pragati 1 teaspoon tamarind paste, such as Tamicon 2 to 3 tablespoons coarsely chopped fresh cilantro leaves 1 teaspoon sugar 1 teaspoon black mustard seeds 2 dried red chiles, such as Diaspora Guntur sannam, broken in half 10 to 12 fresh curry leaves (available at Indian markets) Preparation Combine coriander, cumin, and fenugreek seeds in a small, heavy skillet (such as cast iron) over medium heat....

Ingredients 1 medium (1 pound) eggplant 3 tablespoons mayonnaise (or more to taste) ¾ teaspoon salt 1 medium finely chopped onion 1 large finely chopped tomato 1 medium finely chopped cucumber vegetable oil vinegar Preparation With a knife, slice the eggplant in 2 inch pieces, cover with water in large pot and boil until extremely mushy. Remove from pot, drain as much water as possible and leave in container overnight or at least an hour, until cool enough to handle....