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2: METHOD: Combine olive oil, lime juice, seasoning in a baking dish or bowl. Cube tofu and add to marinate, coating completely. Cover and return to fridge for an hour. Skewer tofu and veggies or use grill pan. Grill on medium heat until cooked through with char marks. Serve with lettuce shreds and guacamole. | INGREDIENTS: 1 Block (Extra Firm) Tofu Pkg Fajita Seasoning 2 Tbsp Olive Oil 2 Tbsp Lime Juice 1 Yellow Onion 1 Red Bell Pepper Corn Tortillas Top With Guacamole | Grilled Fajita Tofu Tacos

3: Ingredients 2 cups finely chopped watermelon, seeds removed 1/2 cup finely chopped cucumber, peeled and seeded 1/4 cup finely chopped red onion 1/4 cup finely chopped red bell pepper 1/2 to 1 whole jalapeno pepper, seeded and diced finely 1/4 cup finely chopped fresh cilantro 1 Tablespoon finely chopped fresh basil 2 Tablespoons honey 2 teaspoons lime juice tortilla chips for dipping | Method: Combine watermelon, cucumber, onion, peppers, cilantro, and basil in a large bowl. Add honey and lime juice and stir to coat. Chill for at least half an hour in the refrigerator. Serve with tortilla chips. Watermelon has a lot of liquid naturally in it. Before serving pour out the excess liquid so your salsa isn't too runny. | WATERMELON SALSA

4: 2 Lbs.Sirloin or Round Steak cut into ” bite-size pieces 1 CupOnion diced 3 CansBeef Broth / Stock 2 Lbs.Fresh Mushrooms - Stems trimmed and halved. 1 CloveGarlic - Minced 3 CupsWhite Wine - Can add more / less 1/2 CupWorcestershire Sauce 1 Cup Water 4 Tbs.Flour 4 Tbs.Clarified Butter | Preparation: Mushrooms: After trimming and halving the mushrooms simmer them in 2 cans of beef broth / stock to clean and “set” size. Hold for adding to meat mixture later. Meat Preparation: Brown the bite-size chunks of meet in the clarified butter. Do in batches if necessary. Remove meet from the pan. Sauté’ the diced onion in the juices. Add the meat back to the pan. Add the stock to the pan and simmer meat until very tender. When the meat is tender drain the mushrooms and add to the mixture. Add the wine and continue to simmer to reduce slightly. Combine the water and Worcestershire Sauce and mix the flour into the mixture until smooth. Add to the meat and mushrooms until desire consistency is achieved. Serve over noodles with a medium red wine and caraway rye bread for mopping. | Daddy's Beef Stroganoff

5: Grandpa's Cuke Salad | Ingredients: 4 or 5 Medium Sized Cucumbers Salt to Taste 2 Medium Size Onions 1 Cup Sour Cream Vinegar to Taste | Preparation: Thinly slice the cucumbers and pace in a large bowl. Salt the cumbers to taste in order to draw out the moisture. Let the cucumbers sit for about 30 minutes then drain of the moisture. While the cucumbers are sitting shave the onions. Add the onions to the cucumbers after the moisture has been drained off. Add the sour cream to the mixture. Add the vinegar to taste. Add fresh ground pepper to taste. Chill and serve.

6: Directions Lay the bay leaf over the cut side of the onion and poke the cloves through the bay leaf and into the onion to secure the leaf in place. Place the onion in a 2-quart saucepan and add the milk. Place the saucepan over medium heat and bring to a gentle simmer. Cook without boiling for 10 minutes. Remove from the heat and strain through a fine mesh sieve. Discard solids. Set hot milk aside until ready to use. Preheat the oven to 400 degrees F. Steam the Brussels sprouts in a steam basket inserted into a medium saucepan until just tender, 2 to 3 minutes. Arrange the Brussels sprouts in a shallow 2 quart casserole approximately 7 1/2 by 11 inches and set aside as you prepare the sauce. In a 2-quart saucepan, melt 3 tablespoons of the butter. Add the shallots and minced garlic and saute until fragrant, about 1 minute. Add the flour to the pan and stir, using a wooden spoon, to form a blond roux. (Do not allow the mixture to brown.) Add the milk to the pan and whisk until smooth. Increase the heat and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes, or until thickened, smooth, and creamy. Remove the pan from the heat and add the grated cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper, stirring until melted. | Ingredients 1/2 yellow onion, peeled 1 bay leaf 3 whole cloves 3 cups milk Pinch fresh ground nutmeg 2 pounds Brussels sprouts, halved lengthwise 5 tablespoons unsalted butter 2 tablespoons minced shallots 2 teaspoons minced garlic 3 tablespoons all-purpose flour 1/4 cup grated gruyere cheese 1/4 cup grated asiago cheese 1/2 teaspoon salt, plus a pinch 1/4 teaspoon fresh ground white pepper, plus a pinch 1/2 cup coarse bread crumbs 2 teaspoons roughly chopped parsley leaves | Daddey's Brussel Sprouts That You'll Actually Enjoy Eating

7: Ingredients 1 lb Chinese stir fry or lo mein noodles 2 tbsp canola oil 2 cloves garlic, minced 3 tbsp grated fresh ginger 1 red hot chili pepper, finely minced (or 2 tsp red pepper flakes) 1 lb pork tenderloin, cut into thin strips 1 cup finely sliced red pepper 1 cup finely julienned carrots 1 cup shredded snow peas 1/4 cup natural peanut butter (chunky, if possible) 2 tbsp soy sauce 2 tbsp sesame oil 1 tbsp fish sauce 1 tbsp rice wine vinegar 1/2 cup hot water 1/2 cup chopped green onions | Spicy Peanut Thai Noodles Cook noodles in a large pot of boiling salted water for 1 minute. Drain and set aside. In a wok or large heavy-bottomed skillet, heat 1 tbsp oil over medium-high heat. Add garlic, ginger and hot pepper, and stir fry for 1-2 minutes or until fragrant. Add pork strips. Continue stir frying for 4 minutes, until the pork is browned on all sides. Use a slotted spoon to transfer to a small bowl. Add the remaining tbsp oil to the pan, then add red pepper, carrots and snow peas. Stir fry for 2-3 minutes, until vegetables are tender-crisp. Transfer to the same bowl as the pork. Add cooked noodles to the pan, and saute for 1-2 minutes just to warm through. Stir in peanut butter, soy sauce, sesame oil, fish sauce, rice wine vinegar and water, and cook for another minute or two until the peanut butter melts into a smooth sauce (if the sauce looks too thick or sticky, add a tablespoon or two of water at a time until it loosens up to the desired consistency). Remove from heat. Stir in the reserved pork and vegetables along with chopped green onions, and toss until evenly coated with sauce. Serve hot with a sprinkling of cilantro, green onions and roasted peanuts.

8: INGREDIENTS: One Clove Garlic Juice of half a lemon Tbsp Olive Oil Half an avocado Some Chopped Basil METHOD Blend Ingredients Until Smooth and Serve With Brown Rice Noodles Or Whole Wheat Spaghetti. | AVOCADO ALFREDO

9: INGREDIENTS: 4 cups water 1 cup distiled white vinegar 2 tbsp kosher salt 1 teasp white sugar 6 pickling cucumbers cut into quarters 1 teasp black peppercorns 1/2 teasp coriander seeds 1/2 teasp mustard seeds 1 dried bay leaf (broken up) 1/4 teasp celery seeds (optional) 1/4 teasp red chili pepper flakes 8 medium cloves garlic, cut into long thin pieces 6 large sprigs of fresh dill Equipment: 2 quart sized ball jars, or 1 large half liter jar (cleaned and dried) | METHOD 1. In a non-reactive pot, bring water, vinegar, salt, and sugar to a boil. Remove from heat and let cool completely. 2. Place peppercorns, coriander seeds, mustard seeds, dried bay leaf, celery seeds, and red chili pepper flakes in the bottom of the jars. 3. Tightly pack in the cucumbers, squeeze garlic slices in between the cucumbers. 4. Carefully pour the cooled brine over your cucumbers, make sure they are covered completely (you should have a little over 4.5 cups of brine after boiling and cooling with a bit left over), place dill sprigs on the top of the jar before sealing very well. 5. Turn and shake jar until the pickling seasoning has evenly distributed throughout the brine. Place in refrigerator for at least 48 hours. | DILL PICKLES

10: VEGAN TOFU "EGG" SALAD SANDWICH Ingredients 18 ounces firm or extra firm tofu, (drained and cubed) 1/2 cup (vegan) mayo 1/3 cup Dijon mustard 1 tsp celery seed 1/2 tsp garlic powder 1/4 tsp cayenne powder 1 tsp turmeric 1/2 tsp black pepper - fine 1 tsp maple syrup 1 cup chopped scallions 1/2 cup celery 2-3 Tbsp nutritional yeast (optional) | Directions: 1. Prep veggies, dry and cube your tofu - toss in large bowl. 2. combine/whisk dressing and add to large bowl. 3. Toss well. 4. Chill until ready to serve!

11: Ingredients 1 onion, peeled and halved 3 cups dry pinto beans, rinsed 1/2 fresh jalapeno pepper, seeded and chopped 2 tablespoons minced garlic 5 teaspoons salt 1 3/4 teaspoons fresh ground black pepper 1/8 teaspoon ground cumin, optional 9 cups water | Refried Beans | Directions Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

12: Directions: Combine tempeh and BBQ sauce in a bowl. Gently stir to coat all sides of tempeh slices. Marinate for 5-10 minutes (while you prep the greens for the previous recipe) Heat oil in a medium saute pan over medium heat. Add tempeh and cook till each side is golden brown, about 4-5 minutes per side. Serve with Tangy Power Greens (previous recipe). | Ingredients: 1 8-ounce package of tempeh, sliced to make short strips, 1/4 inch thick 1 cup homemade BBQ or Teryaki sauce, (or sub bottled sauce of choice) 1 teaspoon extra virgin olive oil | SWEET SAUCY SAUTED TEMPEH

13: Ingredients: 3 to 4 pounds Beef chuck 4 to 5 medium onions Vegetables You Want: Potatoes, Carrots, Celery, Green Beans, Parsnips 4 to 5 tablespoons clarified butter or bacon fat 4 to 5 tablespoons Hungarian Paprika 4 to 5 tablespoons of flour | Preparation: Cut Beef Chuck into 1 inch cubes and place in big stew pot. Add enough water to barely cover the meat. Bring to a boil. Reduce heat and simmer. Finely chop the onions and slowly sweat them in the melted butter or bacon fat until they are golden to dark brown Add the Hungarian Paprika to the sweated onions. When the paprika is thoroughly blended with onions GRADUALLY add the flour to make a roux. Ladle the liquid from the simmering beef into the onions until the mixture is like very thick gravy Pour the thickened gravy over the simmering beef. Add whatever vegetables you wish to include (potatoes, carrots, green beans, celery, parsnips) etc. mix in well Simmer on low heat till vegetables are done. | Grandpa's Beef Stew

14: Stuffed Breakfast Peppers Makes 3 peppers The ingredients: 1/2 lb Mexican chorizo 1/2 small onion, chopped 2 garlic cloves, minced 6 eggs 1/4 cup whole milk 1/2 cup shredded mozzarella cheese handful of fresh parsley, chopped 3 bell peppers, tops cut and seeded salt and pepper to taste | The how-to: Pre-heat oven to 350F. Cook chorizo in a large skillet until it starts to brown. Add onion and garlic and mix very well. Cook for about 3 minutes. In a bowl whisk eggs, milk, cheese, parsley, salt and pepper. Add chorizo to the bowl and mix well. Pour mixture in the bell peppers and place them in a shallow baking dish. Bake for 35-40 minutes or until the eggs are thoroughly cooked.

15: INGREDIENTS: 1 T olive oil 1/2 onion 1 lb mushrooms quartered 1 stalk of celery diced 1 (4 ounce) box of Farmhouse Long Grain & Wild Rice (or your favorite brand), prepared per instructions 2 cooked chicken breasts, cubed 1 6-8 oz can of sliced water chestnuts, diced (optional, John liked them but I didn't) 1 cup of broccoli florets 1 10 3/4 oz can of Cream of Chicken soup 1 10 3/4 oz can of Cream of Celery soup 1/4 cup light mayonnaise Salt and pepper to taste | Broccoli Chicken and Rice Casserole | METHOD: Preheat oven to 350 degrees. Prepare rice per instructions. In a heated pan add 1/2 tbsp oil and cook mushrooms until golden brown - remove from pan. Add the other 1/2 tbsp of oil to the pan and cook onions and celery until soft. Using a steamer, steam broccoli until just fork tender, then cool. In a large bowl, combine all ingredients and mix well. Put into a baking dish and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving.

16: 1 package tofu, extra firm Marinade 2 tablespoons bragg 1 tablespoon sugar 1 tablespoon apple cider vinegar cup water 2 teaspoons rosemary 1 teaspoon thyme 1 teaspoon sage Hummus | Heat the oven to 350 Be sure the tofu is distributed evenly across the bottom of the pan and then pour hummus over the tofu. Be sure each piece is covered. You can even stir the tofu gently to ensure each side is amply covered. We’re going for a thick coating of hummus. Bake at 350 for 30 minutes Allow the tofu to cool slightly and serve over brown rice. | Hummus Crusted Tofu with Rosemary

17: 1/4 cup agave nectar 2 Tbs ginger paste, freshly grated 3 tsp wasabi powder 1 Tbs water 1 tsp rice vinegar 2 Tbs lime juice, freshly squeezed 2 cloves garlic, finely minced 1/2 cup shitake mushrooms, sliced 2 Tbs soy sauce 1 tsp brown sugar 1/2 tsp smoked paprika 4 Tbs canola oil, as needed 1 (12-ounce) package firm tofu 1 drizzle toasted sesame oil, optional 2 Tbs toasted sesame seeds 2 Tbs fresh cilantro, chopped 2 sprig green onions, chopped | Preparation Stir together agave nectar, ginger, wasabi, water, rice vinegar, brown sugar, lime juice and paprika in a bowl. Drain any liquid from the tofu. Pat dry with a paper towel. Slice the block of tofu into 1 inch thick pieces. In a wok, heat the oil and fry the tofu slices and transfer to a plate. In the same wok, add a little oil if necessary. Cook the minced garlic for about a minute until slightly golden. Add the mushrooms. Sautee them in garlic for about 1-2 minutes. Transfer to a separate plate. The mushrooms should be a little undercooked as they will finish cooking in the caramel sauce. Over high heat, add the soy sauce/wasabi mixture to the wok. Add the sliced tofu immediately. The tofu should be coated with all the sauce as it reduces and thickens. Add the mushrooms and finish with the green onions and cilantro. Serve the tofu drizzled with the caramel sauce and topped with toasted sesame seeds. Drizzle a little sesame oil on the dish. Serve the tofu with some wild rice. If you want to get some greens in your diet, add some steamed broccolini with hoisin sauce, quickly stir-fried pea shoot tendrils (delicious Asian baby greens) with slivered garlic and dried chiles or sauteed bean sprouts. | Toasted Sesame Tofu Caramelized with Agave Nectar, Wasabi and Soy Sauce

18: FROZEN BANANA BITES What you'll need . . . 2 large bananas 1/4 to 1/3 cup vegan chocolate chips 1/4 to 1/3 cup natural peanut butter Unsweetened coconut flakes (Opt.) | Method . . . Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Stir until smooth. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out on wax paper leaving some space between each one. Use the remaining mixture to spoon over the tops (for even more chocolate-y goodness). Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour (Or overnight) until hardened. Enjoy.

19: Szechuan Tofu and Eggplant For the tofu One 14 oz pack of extra firm tofu 1 tablespoon of vegetable oil, optional For the eggplant 1 lb purple or Asian eggplant, cut into inch cubes 1 tablespoon oil For the szechuan sauce 1 tablespoon Soy sauce 1 1/2 teaspoon Sugar 1/4 teaspoon Szechuan peppercorns lightly roasted in a dry skillet, and then crushed in a mortar and pestle. Substitute with regular black peppercorns. Use less if you dont want it spicy. 1 tablespoon Chinese black vinegar. Substitute with cider vinegar or balsamic 1/2 cup water + tablespoon oil 1-3 tablespoon black bean chili sauce 2 tablespoons finely minced ginger 2 tablespoons finely minced garlic 5 scallions/green onions, chopped into 1 inch pieces 2 teaspoon sesame oil, optional | Method: Cook tofu and eggplant seperately until brown, set aside. In a medium bowl, whisk together the soy sauce, sugar, Szechuan pepper, vinegar and water. Heat a large wok with oil on high heat. Carefully add the chili bean sauce, ginger and garlic, and stir for 30 seconds. Add whisked ingredients, remaining ingredients, tofu, and eggplant. Stir fry 5 minutes or until eggplant is softened, but not mushy. Serve with rice, enjoy.

20: INGREDIENTS: 2 oz dried rice sticks or rice vermicelli (available in Asian section of most grocery stores) 6 rice paper wrapper sheets (called ‘bahn trang’ - available in Asian section of grocery store) a large bowl of water to dip rice paper sheets 6 sprigs cilantro 6 sprigs mint 6 leaves lettuce, rib/stem removed (I like boston lettuce) 1 small ripe mango, peeled and cut into strips (substitute with shredded purple cabbage, cucumbers, savoy cabbage, bean sprouts) 1 carrot, peeled and cut into match sticks | Vietnamese Summer Rolls METHOD: Soak rice sticks in boiling water for about 3 minutes or till soft. Drain well. Dip the rice paper sheets in water, making sure all sides are wet. Shake off excess water. Place on a clean work surface. Place a sprig each of cilantro and mint in the front 1/3rds of the rice paper sheet. Then place lettuce leaf, a little rice noodles, carrot, and mango slices. Fold and roll the summer roll – see photos above for details on how to roll Vietnamese summer roll. Serve immediately with vegetarian Vietnamese dipping sauce (recipe below). To store, put rolls on a plate, cover with a damp paper towel. Then cover plate completely with foil or plastic wrap and refrigerate.

21: Ingredients Yields: 6 servings 1 (12-ounce) package firm tofu 3 tablespoons canola oil (or any neutral oil), as needed 1/2 teaspoon salt 2 cloves garlic, finely minced 1 shallot, thinly sliced 2 Japanese eggplants, sliced 1 cup button mushrooms, sliced 1- teaspoons mushroom seasoning salt (or regular salt) 4 fresh wood ear mushrooms , sliced 1 (1-inch) chunk fresh ginger, peeled and sliced 1 carrot, peeled and sliced 1- tablespoons chili garlic sauce 1 teaspoon sugar 2 tablespoons hoisin sauce 4 tablespoons soy sauce 1 tablespoon dried fried shallots (store-bought) 1 teaspoon black pepper, freshly ground 1 teaspoon toasted sesame oil (optional) 2 tablespoons green onions, thinly sliced 2 tablespoons Thai basil leaves, coarsely chopped 2 teaspoons sesame seeds (optional), slightly dry toasted | Directions Cut the tofu into -inch slices. In a wok, heat the canola oil. Pan-fry the slices on both sides until golden. The tofu should have a nice fried outer crust and still be moist inside. Transfer the tofu onto paper towels. Sprinkle with salt. Allow to cool a little. As soon as the tofu is not too hot to handle, cut each slice crosswise into thirds. In the same wok, add the eggplant slices. Ensure that the eggplant pieces are coated in oil. Toss and cook until soft and tender. Add green onions. Transfer to a platter. In the wok, add the garlic and sliced ginger. As the garlic becomes slightly golden, add the mushrooms slices and wood ear mushrooms. Cook for about 2-3 minutes. Season with mushroom seasoning salt. Transfer to a platter with the mushroom juice. Add more oil if necessary. Once the wok is hot, add the shallots and cook until golden. Add the carrot slices. Add about cup of water and cook until tender. Once the water evaporates, check doneness (add more water if not fully cooked) and transfer the carrots to a platter. Note: Don't over-cook the vegetables as they will continue cooking in the hoisin sauce. Set the plates aside. Bring the wok back on to high heat. Add the tofu pieces, sugar, hoisin sauce, soy sauce, dried fried shallots and chili garlic sauce. Stir constantly until all the soy sauce is absorbed. Add to 1 cup of water. Once the liquid evaporates, add the carrots, both mushrooms and eggplants. Toss well. Add Thai basil. Drizzle with toasted sesame oil (if used). Check seasoning (the saltiness from the soy sauce should be sufficient). Add black pepper. Turn off the heat. Keep on the stove for about 5 minutes. Transfer to a serving platter. Garnish with toasted sesame seeds (if used). Remove and discard the ginger slices (if you want). Serve with jasmine brown rice (it's healthier and as delicious as regular jasmine rice) and nc chm dipping sauce. | BRAISED TOFU

22: METHOD: 1. Preheat the oven to 150 -170 degrees F. Puree the strawberry pulp and lemon juice in a food processor. If you choose another fruit you can chop it and stew it with the lemon juice until it softens before pureeing it. Stewing the fruit helps it retain its color. If it is a fruit with seeds, a food mill will remove the seeds more easily than a food processor and strainer. Add a small amount of water to the mixture if necessary so that it has a pourable consistency. 2. Cover a baking sheet with plastic, wax paper, or a silicon baking pad. The temperature of the oven is low enough not to affect the plastic. 3. Spray or brush with vegetable oil, then spread the fruit puree onto the sheet tray with an offset spatula or knife to 1/8-1/4 inch thickness. Place it in the oven for 6-8 hours. Make sure there is air circulating to prevent scorching. Alternatively place it in the sun for 6-8 hours. 4. Invert the fruit leather onto another baking sheet covered in plastic or silicon baking pad, and oil, and remove the first lining. Place in the oven or sun for another 6-8 hours. If it becomes too brittle at any point, simply brush on water with a pastry brush to rehydrate it. 5. Cool the sheet tray and cut the fruit leather into desired sizes. Dust with corn starch to prevent sticking, cover in plastic and store in a cool place in a sealed container. | Ingredients: 2 cups fruit pulp 1 tablespoon lemon Juice cup sugar (optional, depending on the sweetness of your fruit) | STRAWBERRY FRUIT LEATHER

23: Ingredients: 1 cup water 3/4 cup palm sugar 3/4 cup lemon juice, freshly squeezed Serves 6-8 | METHOD: Make a simple syrup by heating sugar and water in a suacepan over medium heat until the sugar has completely dissolved. Remove from heat and let cool. Stir in lemon juice. Chill the mixture in the fridge until thoroughly cooled. Pour the lemon mixture into a shallow bowl or pan. Freeze until almost solid. Take out of the freezer, and thoroughly stir it with a fork. Put back into freezer and freeze until solid. Scoop out the frozen mixture and place it into a food processor. Pulse until smooth. Transfer sorbet to airtight container and return to freezer until ready to serve. Scoop into serving bowls. Garnish with fresh mint leaves. Serve immediately. | LEMON SORBET

24: Ingredients 1 quart oil for deep frying 1 (8 ounce) package cream cheese, softened 2 (6 ounce) cans crabmeat, drained and flaked 1/2 teaspoon garlic powder 1/4 teaspoon paprika 2 tablespoons water chestnuts, drained and chopped 1 (14 ounce) package wonton wrappers | Directions In a large, heavy sauce pan heat oil to 375 degrees F (190 degrees C). In a medium bowl, mix cream cheese, crabmeat, garlic powder, paprika and water chestnuts. Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal. In small batches, fry the wontons 3 to 5 minutes, or until golden brown. | CRAB RANGOON

25: Ingredients 1 pressed, drained, block of tofu, cubed then baked. 1/3 cup prepared Ranch salad dressing 1 1/2 tablespoons chopped fresh dill 1 cup cashews 1 avocado - peeled, pitted and diced salt and pepper to taste 12 slices bacon 6 slices Swiss cheese 12 slices bread, toasted | Directions In a large bowl, mix the cooked tofu, dressing, dill, cashews, and avocado. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown; drain. Spread even amounts of the chicken mixture on 6 slices of toasted bread. Top each with 2 slices bacon and 1 slice Swiss cheese. Top with remaining bread slices to make sandwiches. | Tofu, Cashew, Avocado Salad

26: Ingredients 1 cup granulated sugar 1 cup vegan coffee creamer, I used “Silk” brand— I think coconut cream would work well also 1/2 cup light corn syrup 1/4 cup Earth Balance margarine 1 tbsp Vanilla extract 1/2 tsp ground cardamom (optional) | METHOD Now, add all ingredients, except for Earth Balance, vanilla extract and cardamom into the saucepan. Over medium heat, stirring constantly, dissolve sugar completely. Next, add your Earth Balance and stir until boiling. Once boiling, stop stirring! Let it continue to boil, without stirring (even the littlest bit), until it reaches 250 degrees on your candy thermometer. It will look like the picture below for a long time. Okay, when the mixture is at the right temp, immediately stir in vanilla and cardamom and quickly pour into your prepared loaf pan. Let cool at room temp for a few minutes and then slip into your fridge for about an hour. Once firm, cut them into squares. Wrap them in waxed paper and store in fridge. | Vegan Caramels Laced with Cardamom

27: Ingredients 5/8 cup all-purpose flour 1/2 cup rolled oats 1/2 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup packed brown sugar 1/3 cup white sugar 1/2 cup dried cranberries 1/2 cup white chocolate chips 1/2 cup chopped pecans | Directions Layer the ingredients in a 1 quart or 1 liter jar, in the order listed. Attach a tag with the following instructions: Cranberry Hootycreeks 1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks. | JAR COOKIES

28: Ingredients: 1lb ground pork 3 garlic cloves (chopped) 1 teaspoon fresh ginger (grated) 1 tablespoon soy sauce 1 teaspoon sesame oil 3 carrots (finely diced) 3 celery stalks (finely chopped) 6 green onions (finely chopped) 1 (12 ounce) package wonton wrappers 1-2 eggs (beaten, for sealing) Oil (for deep frying) | DIRECTIONS: Step 1: In a large bowl combine pork, garlic, ginger, soy sauce, sesame oil, carrots, celery, and green onions. Stir to mix. Step 2: In a bowl beat eggs. Lay out a wonton wrapper and place a heaping teaspoon of the filling into the center of the wrapper. Brush egg on 2 edges on one side of the wrapper. Fold over to form a triangle and seal the edges tightly with your finger. Repeat until all the wrappers and/or filling are used. Step 3: Heat oil in a deep fryer to 375 degrees. Deep fry in bathes until golden brown. Drain on paper towels. (Makes about 50 wontons) | FRIED WONTONS

29: Ingredients 6 cups chicken broth, divided 3 tablespoons olive oil, divided 1 pound portobello mushrooms, thinly sliced 1 pound white mushrooms, thinly sliced 2 shallots, diced 1 1/2 cups Arborio rice 1/2 cup dry white wine sea salt to taste freshly ground black pepper to taste 3 tablespoons finely chopped chives 4 tablespoons butter 1/3 cup freshly grated Parmesan cheese | Directions In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. | GOURMET MUSHROOM RISOTTO

30: Ingredients 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1/2 cup white sugar 1/2 cup olive oil 1/4 cup distilled white vinegar 1/4 teaspoon paprika 1/4 teaspoon Worcestershire sauce 1 tablespoon minced onion 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces 1 quart strawberries - cleaned, hulled and sliced 1/4 cup almonds, blanched and slivered | Directions In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving. | Strawberry Spinach Salad

31: Ingredients 1 (9 inch) unbaked deep dish pie crust 3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 2 eggs 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk | Directions Preheat oven to 425 degrees F. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.) | PUMPKIN PIE

32: Ingredients 3 1/2 ounces dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles) 1 1/2 teaspoons olive oil 2 cloves garlic, minced 1/2 teaspoon thick soy sauce 2 teaspoons white sugar 1 1/2 teaspoons olive oil 2 cloves garlic, minced 1/2 pound pork (any cut), thinly sliced (Or Chicken, Or Drained Tofu) 1 serrano pepper, minced, or more to taste 30 fresh basil leaves, chopped 1/2 teaspoon thick soy sauce 1 teaspoon white sugar 1 teaspoon salt 1/2 cup bean sprouts | Directions Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 1 hour. Drain the noodles, and set aside. Heat 1 1/2 teaspoon of olive oil in a wok or large skillet over low heat, and cook and stir 2 minced garlic cloves until brown and beginning to crisp, 2 to 3 minutes. Stir in the soaked noodles, 1/2 teaspoon of thick soy sauce, and 2 teaspoons of sugar, and cook and stir until the noodles have absorbed the soy sauce and turned brown, about 3 minutes. Remove the noodles from the skillet. Heat the remaining 1 1/2 teaspoons of olive oil in the wok over low heat; stir in the remaining 2 minced garlic cloves, and cook until brown and beginning to crisp, 2 to 3 minutes. Raise the heat to medium-high, and stir in the pork, serrano pepper, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar, and salt. Cook and stir until the pork is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. Return the noodles to the wok, and stir in the bean sprouts. Cook and stir until heated through, about 5 more minutes. | PAD KEE MAO

33: Ingredients 6 Chicken Breasts 1 (10.75 ounce) can condensed cream of chicken soup, undiluted 1 (4.5 ounce) jar sliced mushrooms, drained 1/2 cup sherry or chicken broth 2 tablespoons butter, melted 1 teaspoon dried tarragon 1 teaspoon Worcestershire sauce 1/4 teaspoon garlic powder 1/4 cup all-purpose flour | Directions Place the chicken in a 5-qt. slow cooker. In a small bowl, combine the soup, mushrooms, sherry or broth, butter, tarragon, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low for 4-5 hours or until chicken juices run clear. Remove chicken and keep warm. Place the flour in a small saucepan; gradually whisk in cooking liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over chicken. | Tarragon Mushroom Chicken

34: Ingredients 1/2 cup butter 1 cup creamy peanut butter 2 cups milk chocolate chips 1 (17.5 ounce) package crispy corn and rice cereal 1 pound confectioners' sugar | Directions Melt the peanut butter with the butter or margarine and the milk chocolate. Pour over the cereal and toss until well coated. Place the coated cereal in a large paper sack then add the confectioners' sugar, fold down the top of the bag and shake to coat. | PUPPY CHOW

35: INGREDIENTS 21 oreo cookies, 15 left whole and 6 coarsely chopped 1/2 cup of sugar 2 large eggs room temperature lightly beaten 1/2 cup sour cream 1 pound cream cheese ( I used 2 packages of light philadelphia cheese) 1 tsp of pure vanilla extract. pinch salt | METHOD: Preheat the oven to 275F. Line a standard muffin tin with paper liners. Place one whole cookie in each paper lining. In a large mixing bowl, beat the cream cheese on medium high speed until smooth. Gradually add in the sugar, mix until very well combine. Beat in the vanilla. Drizzle in the eggs, a bit at the time, beating to combine and scrapping down the sides of the bowl as need it. Beat in sour cream and salt. Stir in the chopped cookies by hand. Divide the batter between the cookie filled cups, filling each almost to the top. I had some left over, and I made to more in my ramekins. bake for about 22 minutes or until filling is set. Transfer to wire rack to cool completely. Refrigerate in tins for at least 4 hours. | Oreo Stuffed Cupcakes

36: Ingredients: The Cookie (base): 1 cup butter, softened 1/2 cup sugar 2 cups all purpose flour 1/4 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon vanilla extract up to 2 tablespoons milk Topping 3 cups shredded coconut (sweetened or unsweetened) 12-ounces good-quality chewy caramels 1/4 teaspoon salt 3 tablespoons milk 8 ounces dark or semisweet chocolate | Preheat oven to 350F. Cream together butter and sugar in a large bowl. Mix in flour, baking powder and salt at a low speed, next, the vanilla and milk, adding in the milk only as needed to make the dough come together without being sticky (you may not need any at all). The dough should come together into a soft, pliable ball. Add in a bit of extra flour if your dough seems sticky. It's easiest to roll the dough out in 2 or 3 batches (between pieces of wax (or parchment) paper to about 1/4-inch thickness (or a little thinner) using a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined (or on silicone mat) baking sheet and make a hole in the center. I used the small end of a large round piping tip. Nicole comments that you can use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat until the dough is used up (it's okay to re-roll, this dough is shortbread-like and very forgiving.) Bake cookies for 10-12 minutes, until bottoms are very lightly golden brown around the edges.

37: Preheat oven to 300 degrees (F) Spread coconut evenly on a rimmed baking sheet and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Watch carefully, especially near the end of toasting time; the coconut toasts very quickly once it begins to become golden. Cool on baking sheet, stirring occasionally. Set aside. Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula. Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 teaspoons per cookie. Reheat caramel for a few seconds in the microwave if it begins to firm up, to make it soft and spreadable once again. While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. (I melted mine stovetop using double boiler method.) Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper (I used silicone baking mats instead). Transfer all remaining chocolate into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate. (Melt a bit of additional chocolate, if there is not quite enough for each cookie.) Let chocolate set completely before storing in an airtight container.

38: Ingredients 2 teaspoons olive oil 2 boneless skinless chicken breasts, cut into bite-size pieces 8 ounces kielbasa, diced 1 onion, diced 1 green bell pepper, diced 1/2 cup diced celery 2 tablespoons chopped garlic 1/4 teaspoon cayenne pepper 1/2 teaspoon onion powder salt and ground black pepper to taste 2 cups uncooked white rice 4 cups chicken stock 3 bay leaves 2 teaspoons Worcestershire sauce 1 teaspoon hot pepper sauce | Directions Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce. | JAMBALAYA

39: Ingredients 1 yellow butter cake mix, I used Betty Crocker 1/2 cup canola or vegetable oil 1/2 cup sour cream 3 eggs 1 small package vanilla instant pudding mix 1/2 cup all-purpose flour 1/2 cup light packed brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 4 tablespoons (1/2 stick) unsalted butter, cold | Cinna-Bun Butter cakes in a Jar | Method: 1. Preheat oven to 350 degrees F. and spray baking jars of choice with non-stick cooking spray. 2. Place cake mix, oil, sour cream, eggs, and pudding mix into the bowl of a stand or electric mixer, beating until well combined, about 1 minute. 3. Place flour, brown sugar, cinnamon, and salt into a medium bowl, mixing to combine. Cut cold butter into small cubes, add to flour mixture and use a pastry cutter or a fork and cut butter into mixture until well combined and crumbly. Takes a good 5 minutes. 4. Depending on the size of jar you use, this step will be different for every size. For the tiny jars I used, I placed about 2 tablespoons cake mix into the bottom, topped with 2 tablespoons cinnamon mix and topped with another 1 tablespoon of cake mix. No matter what size of jar you use, only fill it 1/2 full or you’ll end up slicing off the top that bakes over the top. Use your best judgement according to the size jar you are using. Layer cake mix and cinnamon topping until you reach 1/2 full of your jar. 5. For my tiny jars, I baked them for 19 minutes and they were perfect. If using larger jars just keep a close eye on them after 20 minutes of baking. Carefully remove hot jars from oven, let cool then close with lids. Find some cute tags and wrap around top with a ribbon.

40: Ingredients 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted | Directions Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator. | Oreo Truffles

41: INGREDIENTS: 2 1/2 cups all purpose flour 1 teaspoon salt 1/4 teaspoon baking soda 1 cup (2 sticks) butter or margarine, room temperature 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla 1/3 cup milk or soy milk 1 cup mini semi-sweet chocolate chips 14 oz dark chocolate candy coating | DIRECTIONS: Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips. Cover and chill dough for 1 hour. When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes. Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long). | Cookie Dough Truffles

42: Ingredients 2 tablespoons all-purpose flour 2 tablespoons cornstarch 1/4 teaspoon baking soda 1/4 teaspoon baking powder 2 tablespoons low-sodium soy sauce 1 tablespoon dry sherry 2 tablespoons water 1 teaspoon vegetable oil 1 dash sesame oil 1-2 blcoks of tofu, pressed,drained, patted dry. 1 cup chicken broth 1 cup white sugar 2 tablespoons distilled white vinegar 2 tablespoons dark soy sauce 2 tablespoons sesame oil 1 teaspoon chile paste 1 clove garlic, minced 1/4 cup cornstarch 1/2 cup water 1 quart olive oil for frying 2 tablespoons toasted sesame seeds | Directions Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in tofu until coated with the batter, then cover, and refrigerate for 20 minutes. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C). Drop in the battered tofu pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried tofu pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish. | Sesame Tofu

43: INGREDIENTS: 4 Slices of Rye Bread Thousand Island Dressing Sauerkraut Tomato (sliced) Avocado (diced or mashed) Butter Vegetarian Deli "Ham" Slices (Optional) | METHOD: Once you have all the ingredients ready to go, assemble the sandwich. Layer the first piece of bread with the Thousand Island, sauerkraut, and then place in a pan (sauerkraut side up) on low to medium heat. Then add tomato. On the other slice of bread, layer with thousand island and diced avocado. Lay the bread, avocado side down, to complete the sandwich. Cook till bread browns on both sides. Slice and devour! Ingredients make two sandwiches – try not to eat them both . | VEGETARIAN REUBEN

44: Ingredients 1 (16 ounce) container frozen whipped topping, thawed 1 (5 ounce) package instant vanilla pudding mix 1 (15 ounce) can solid pack pumpkin 1 1/4 teaspoon pumpkin pie spice (adjust this to how "pumpkiny" you want it.) | Method In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve with ginger snaps, Nilla wafers, or cinnamon graham crackers | Pumpkin Fluff Dip

45: Double Layer Pumpkin Cheesecake | Ingredients: 2 (8 ounce) packages cream cheese, softened 1/2 cup white sugar 1/2 teaspoon vanilla extract 2 eggs 1 (9 inch) prepared graham cracker crust 1/2 cup pumpkin puree 1/2 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/2 cup homemade whipped cream (or frozen whipped cream, thawed if you are in a crunch) | Method: 1.Preheat oven to 325 degrees. 2.In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. 3.Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. 4.Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Don't worry if there are a couple of cracks; when you refrigerate it they will close up. Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped topping before serving.

46: Cheesecake In A Jar | Ingredients: 1 package cream cheese (8 oz) 1 can sweetened condensed milk (14 oz) 1-2 tablespoons lemon juice 1 tsp clear vanilla extract Filling of choice. | Method: Combine cream cheese, juice and condensed milk until creamy and smooth. Pour onto prepared crust, chill at least three hours. I made the graham cracker crust according to the directions on the box. I just spooned about 1/2 cup of filling into each jar then added the fruit filling of choice. Then refrigerated for a few hours.

47: FETA AVACADO SALAD | Ingredients: 2 plum tomatoes, chopped 2 ripe avocado - peeled, pitted and chopped 1/4 cup finely chopped red onion 1 clove garlic, minced 1/3 c. chopped cilantro 1 tablespoon olive oil 1 tablespoon red or white wine vinegar 4 ounces crumbled feta cheese lemon salt and pepper to taste | Method: In a bowl, gently stir together tomatoes, avocados, onion, and garlic. I also squirted some lemon juice on it to give it more flavor and to keep the avocados from browning as quickly. Mix in cilantro. Gently stir in olive oil and vinegar. Then stir in feta. Salt and pepper to taste. Cover, and chill for at least an hour. Serve with tortilla chips. *It does not keep long because of the avocado so it is best to make it close to when you are serving it.

48: Feta Veggie Rotini Salad | Ingredients 3 cups tricolor rotini pasta, cooked, drained and cooled 1 cup feta cheese 1 cup halved cherry tomatoes 1 cup chopped cucumbers 1/2 cup sliced black olives 1/2 cup KRAFT Zesty Italian Dressing 1/4 cup finely chopped red onions | COMBINE ingredients. REFRIGERATE 1 hour.

49: Corned Beef and Cabbage Egg Rolls | Ingredients: 1 1/2 quarts oil 2 cups coleslaw 1 tablespoon water 1/2 cup thinly sliced onion 4 ounces chopped corned beef 1/2 teaspoon black pepper 1/4 teaspoon salt 1 cup diced cooked potatoes 1 cup Monterey Jack cheese, divided 8 (7 inch square) egg roll wrappers 2 tablespoons all-purpose flour 2 tablespoons water | Directions: In a large skillet, over medium high heat, heat oil to 375 degrees F. In a medium skillet over medium heat, saute coleslaw, water and onions until tender. Add the chopped corned beef, pepper, and salt and saute 1-2 minutes. Transfer to a large bowl and mix in cooked potatoes. In a small bowl, combine flour and 2 tablespoons water in a bowl until it forms a paste. To assemble egg rolls, lay one egg roll wrapper with the corner pointed toward you. Place 1/3 cup of the cabbage mixture on egg roll wrapper and sprinkle with 2 tablespoons of cheese. Fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Serve with thousand Island dressing.

50: Cook a batch of white beans (aka navy beans.) they can be either dried or canned, doesn’t matter. just keep them warm when you’re done cooking. put some (a little less than two cups) inside a food processor with a splash of soy milk, a couple of teaspoons of tahini, a hefty pinch of salt, a handful of chopped garlic scapes (or scallions), and a light sprinkle of brown sugar. i also added in a handful of fresh thyme, but it’s optional. process until it’s smooth and creamy, about 5 minutes. add in any additional salt if you want it, but keep in mind that the flavor will develop more if/when you store it in the refrigerator overnight. (which i suggest you do, it really makes it taste fantastic.) | For the quesadilla: get out two burrito tortillas. (if you’re making it for just yourself, use one burrito tortilla and fold it over, or use two taco tortillas for a smaller size.) brush one side of each with olive oil. place one, oil side down, on a flat pan. spread out the bean mixture onto the tortilla, then turn the heat on, to about medium-low. place the second tortilla on top, and let it cook for a minute or two. using one or two large spatulas, and some dexterity, flip the quesadilla over and let it cook for another couple of minutes. take off the pan when both sides are golden brown, and slice with a sharp knife. | WHITE BEAN QUESADILAS

51: Ingredients: 1 15-Ounce Can Garbanzo Beans, rinsed and thoroughly dried Teaspoon Coriander Teaspoon Dried Oregano Teaspoon Cayenne Powder Teaspoon Paprika Teaspoon Cumin Teaspoon Garlic Powder Teaspoon Kosher Salt 2 Tablespoons Olive Oil | Preheat oven to 400 degrees. On a large baking sheet, toss garbanzo beans with olive oil and spices. Roast beans for 45 minutes, stirring every 15 minutes until they are crisp. It’s important for you to dry off the beans well before baking them. Extra moisture won’t produce a crispy product. Enjoy! | Roasted Garbanzo Beans

52: INGREDIENTS 1 pound 85% lean ground beef 1 onion, chopped fine 2 tablespoons tomato paste 4 garlic cloves, minced 2 teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder salt & pepper to taste 2 cups shredded Monterey Jack cheese (or 'Mexican Blend' shredded cheese) 1/4 cup finely chopped fresh cilantro 10 (6inch) discs of empanada dough 2 tablespoons of olive oil | METHOD: Preheat oven to 400 degrees and place a large baking sheet in the oven. In a large skillet over medium heat, add the oil. When hot, add minced garlic and onions; cook until softened. Once the garlic and onion are softened, crumble the ground beef into the pan. Add the spices - cumin, garlic powder, onion powder, salt and pepper. Stir to combine the spices with the beef and cook until the beef is no longer pink. Transfer the seasoned beef into a large bowl, leaving behind any fat/juices that was rendered in the pan. To the bowl, add the fresh cilantro and cheese; fold in to fully combine; set aside. To fill your empanada dough, place 1 tablespoon in the center of each dough circle, leaving 1/2 inch border around the edges. Brush the edge of dough with water, fold over the filling, and crimp the edges to seal. To bake, drizzle 2 tablespoons of olive oil over the surface of the large preheated baking sheet and then return to the oven for 2 minutes. Remove the baking sheet from the oven and place the empanadas onto the baking sheet. Brush the tops of the empanadas with oil. Place the baking sheet of empanadas in the preheated oven and bake for 25-30 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve. * To make ahead/freezer meal - Prepare the empanadas as directed above. Once assembled, place empanadas in a gallon sized freezer bag in one layer. Remove any excess air from the bag and freeze flat. When ready to prepare, preheat oven to 425 degrees and place a large baking sheet in the oven. Drizzle 2 tablespoons of oil over the surface of the large preheated baking sheet and then return to the oven for 2 minutes. Remove the baking sheet from the oven and place the frozen empanadas onto the baking sheet. Brush the tops of the empanadas with oil. Place the baking sheet of frozen empanadas in the preheated oven and bake for 30-35 minutes until well browned and crisp. Cool empanadas on a wire rack for 10 minutes and serve. | BEEF and CHEESE EMPANADAS

53: INGREDIENTS 1 lb Mushrooms cremini or white, halved lengthwise if large 3 T. Capers, whole 3 Large garlic cloves, minced 2 T. Olive oil 3 T. butter, cut into pieces 2 t. fresh lemon juice C. Dry White wine C. Flat-leaf parsley, chopped | METHOD Preheat oven to 450F. Toss mushrooms with capers, garlic, oil, wine and teaspoon salt and several grinds of pepper in a 1 to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side. | MARINATED BUTTON MUSHROOMS

54: Hot Wing Mac and Cheese with Gorgonzola | Prepare white cheddar or alfredo mac and cheese as instructed on the box. Add cream cheese until you get a good thick creaminess to the sauce. Add wing sauce to taste, and stir in Gorgonzola crumbles. Cooked cubed chicken can be added. Alfredo and cream cheese can also be combined with wing sauce, chicken, and gorgonzola for a supreme dip.

55: Ingredients 5 tablespoons Panang curry paste cooking oil 4 cups coconut milk 2/3 pound skinless, boneless chicken breast, (or pressed tofu) cubed R&G Bell Peppers, cubed 2 tablespoons palm sugar 2 tablespoons fish sauce, or to taste 2 fresh red chile peppers, sliced 1/4 cup fresh Thai basil leaves | Directions Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and bell peppers into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve. | Chicken (Or Tofu) and Bell Pepper Curry

56: Ingredients 2 cans Cream of Mushroom Soup 1 cup milk 2 cups frozen peas 2 (10 ounce) cans tuna, drained 4 cups hot cooked medium egg noodles 2 tablespoons dry bread crumbs 1 tablespoon butter, melted | Tuna Noodle Casserole | Directions Stir soup, milk, peas, tuna and noodles in 3-quart casserole. Bake at 400 degrees F for 30 minutes or until hot. Stir. Mix bread crumbs with butter in bowl and sprinkle over tuna mixture. Bake for 5 minutes more.

57: Ingredients: 1 lb cooked diced chicken 1 can cream of chicken soup 1 can cream of mushroom soup 1/2 cup milk 1 teaspoon ground oregano 18 ounces tater tots, 1/2 bag 2 cups cheddar cheese, shredded | Directions: 1 Preheat oven to 375. 3 In casserole dish, combine soup, milk and oregano. 4 Add cooked chicken to soup mixture. Combine well. 5 Top with tater tots. 6 Sprinkle with cheese. 7 Bake covered for 30 minutes, remove lid and bake additional 15 minutes or until bubbly and cheese is browned. | Tator Tot Casserole

58: ingredients 1 bunch kale 1 tablespoon olive oil 1 teaspoon seasoned salt | method Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes. | BAKED KALE CHIPS

59: Ingredients: 8 ounces fresh wide, flat rice noodles 1/2 of a chicken breast, sliced thinly 2 cups Chinese broccoli, chopped coarsely 1 large egg or 2 small eggs 2 tablespoons sweet dark soy sauce 2 tablespoons oyster sauce 2 teaspoons thin soy sauce 2 teaspoons sugar 2 teaspoons vinegar 2 cloves garlic, chopped | Instructions: Heat a wok on high heat with several tablespoons of canola oil. Let it get fully hot while you prepare the rest of the ingredients. Make a sauce by mixing the oyster sauce, thin soy sauce, sugar, vinegar, and garlic. Blanch the chicken slices until mostly done. Do the same for the rice noodles, but only for a few seconds until they are warm and loose. Crack the egg into the hot oil (be careful - it will splash!) and scramble quickly. Add the blanched rice noodles and 2 tablespoons sweet dark soy sauce and stir fry. Add the sauce you prepared earlier and stir fry everything until there is not much liquid left in the wok. Let the noodles sit for a minute or so to get a nice char on them. Add the chicken and cook until completely done. Add the Chinese broccoli and cook until wilted. Take off the heat and serve immediately! | Pad See Ewe

61: Ingredients Firm tofu block (cut into 1 cubes; drained) 1 tbs oil Breading procedure set up ( 1/2 c white flour, 1/2 panko crumbs, 1 egg with 1 tbs water) 2 tbs toasted sesame seeds Glaze sauce 1/2 c white vinegar 1/8 c granulated sugar 1 tbs soy sauce 1/2 c orange juice 1 teaspoon 5 China spice blend 1/2 tbs corn starch | 1. When working with firm tofu, I like to make sure that it has been completely drained. In this case, the flavor of the sauce it very strong, so I did not find it necessary to marinate. I cubed the tofu and used a paper napkin to absorb excess moisture. I then set up my breading station and placed the tofu into the flour, patted away excess flour before dipping it in egg wash, and finally tossed it in the panko crumbs. In that order 2. I can be a health nut most of the time, so I try to avoid frying foods anytime that I can. I decided to coat a baking sheet with oil and then I lined up the breaded tofu cubes on the sheet and placed in the oven @ 350 degrees until they were nice and crispy on all sides. I checked about every 7-10 minutes to make sure there were no burning accidents and to turn the cubes to ensure equal crispness. 3. While that baked, I heated up my stainless steel pan and poured in the vinegar and sugar and wisked it until the sugar dissolved. While that was simmering, I mixed the starch into the orange juice and added in the China spices. I mixed everything very well and added it into my simmering vinegar and sugar mix. I added my tbs of soy sauce but more can be added to taste, i only used 1 tbs because of sodium. Finally I let it reduce down until it thickened into a glaze and when the tofu became nice and crisp, I just tossed it into the pan and let the glaze get all over it. I then added the final touch by sprinkling some sesame seeds over the glazed tofu and served with steamed white rice | Orange Glazed Tofu

62: INGREDIENTS Short grain brown rice - 1 to 1 1/2 cup, best is organic One large yellow onion - chopped. Curry paste or curry powder - yellow or red Indian (not Thai)* Olive oil Cumin Chili pepper Sesame oil Cilantro - chopped Raisins - one cup One apple - cored and chopped (not peeled) Honey Salt Celery - chopped Bell pepper, red, green, or yellow - chopped | METHOD 1 Prepare the brown rice. Put rice in a big pot, add 1 3/4 cups of water for every cup of rice, bring to a boil, cover, lower the heat on very low, let simmer for 45 minutes, take off heat and keep covered for at least another 10 minutes. 2 Prepare onions and curry oil. In a large saucepan put 1/4 cup of olive oil on medium high heat. Add a couple heaping tablespoons of curry paste (if it is mild) or add a couple of tablespoons of mild curry powder. Add a dash of chili pepper and cumin and a few drops of sesame oil if you have it. Let the curry simmer for a minute. Add the chopped yellow onion and cook until translucent. 3 Mix rice and onions. In a large mixing bowl, put in the hot rice and then fold in the onions with the curry infused oil in which they were cooked. You'll need to use a strong wooden spoon to mix. Taste test the rice at this point. If it needs more curry flavor, heat some more curry powder, chili, and cumin in olive oil for a few minutes and add to the rice to desired spiciness. 4 Add other ingredients to taste - cilantro, raisins, apple, celery, snow peas, bell pepper, green onions. Add a couple tablespoons of honey. Add a dash of salt to taste. 5 Chill and serve. | Curried Rice Salad

63: Directions: Preheat your oven to 400 degrees fahrenheit. 1. In a small pot, bring the water and couscous to a boil. Remove from heat immediately and allow the couscous to sit in the pot for 10 minutes, soaking up the water. 2. Steam the broccoli in a steamer for 5-7 minutes (or use a microwave or stove method, you just want the broccoli to be soft in the end) 3. In a skillet, heat the olive oil over medium heat and add in the onion and scallions, stirring occasionally for 3-5 minutes until the onion softens. Remove from heat and stir in the cumin. Gather your couscous, broccoli, onion mix, chickpeas and sesame tahini and combine together in a food processor. Pour the mixture into a bowl and stir in the bread crumbs. Form it into patties and place the patties on a cookie sheet lined with foil. Bake for 50 minutes, turning the patties over halfway through. You’ll know they are done when the tops begin to brown. To make the tahini sauce, place all ingredients in a food processor and blend until combined, roughly 30 seconds. Top your burgers with the sauce, throw some pickles, tomato and lettuce on there, and go to town! | 1/3 cup dry couscous 1 cup water 1 1/2 cups broccoli florets 2 teaspoons olive oil 1/2 cup chopped scallions 1/2 cup chopped yellow onion 2 teaspoons ground cumin 1 15 ounce can of chickpeas, rinsed and drained 1 tablespoon sesame tahini 1/2 cup panko breadcrumbs Tahini dressing ingredients: 1/3 cup sesame tahini 1/3 cup water 1/4 cup plus 1 tablespoon fresh lemon juice 2 garlic cloves, chopped 3/4 teaspoon sea salt | Broccoli Veggie Burger

64: ingredients: 2 large sweet potatoes, pricked all over with a fork 1/2 cup coconut milk 1 cup vegetable stock 1/4 tsp salt 1/4 tsp black pepper 1 tsp curry powder 1/2 tsp garam masala pinch of cayenne pepper chopped fresh cilantro for serving | directions: Preheat the oven to 400 degrees. Bake sweet potatoes for one hour or until very tender. Remove from oven and let cool. Blend together sweet potato (minus the skin) and all other ingredients. Re-heat soup if necessary and serve with chopped cilantro on top. | Curried Sweet Potato Soup

65: Ingredients: 2 Tbl. olive oil cup celery, small diced cup onion, small diced 1 cup turkey gizzards, rough chopped 1 Tbl. dry sage 1 tsp. dry thyme 1 tsp. garlic powder tsp. cumin 2 – 3 cups chicken broth salt and pepper loaf sliced white bread loaf sliced wheat bread | Method: Tear the bread into large chunks and add to a large mixing bowl. Heat olive oil in a large fry pan over medium heat. Sauté the onion and celery for 2-3 minutes over medium heat, or until slightly translucent. Add the turkey gizzards, sage, thyme, garlic powder and cumin. Continue to sauté the mixture, or until the gizzards are slightly cooked through. Add the chicken broth and bring to a boil. Season the ingredients with salt and pepper. Pour the liquid mixture over the bread and toss until completely moist. Lightly coat the inside of the slow cooker with cooking spray. Add the stuffing and cook on high for 2 hours or until the internal temperature reaches 165 degrees. If cooking at same time as turkey, continue cooking on high for 2 hours and switch to low until turkey is finished. Serves 4 – 6 people. | AWESOME STUFFING

66: What you’ll need: 1 tsp cumin 1 tsp ground paprika 1/2 tsp black pepper 1/2 tsp garlic powder Pinch of crushed red pepper Salt to taste | What to do: 1. Combine spices. 2. Brush melted butter on top of corn. Sprinkle the spice blend and a little bit of salt, and (optional) squeeze of lime. 3. And enjoy! | Cajun Corn on the Cob

67: Ingredients 1 Field Roast Spicy Chipotle Sausage, thinly sliced (Or vegetarian beef sub) 1/2 cup Cheddar Cheese 1/4 cup red peppers & onions 2 slices of thick-cut sandwich bread – brushed with olive oil on both sides (I like a hearty multigrain bread) optional: spices for a pepper/onion saute | Method 1. First roast the veggies and prep the sausage by thinly slicing. 2. Then arrange all ingredients – open faced on bread and place under broiler in oven for 3 minutes. 3. Then fold sandwich together and panini press for another 3 minutes. Slice. Serve! | Philly Cheese Panini

68: Green Bean Casserole | INGREDIENTS 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®) 1/2 cup milk 1 teaspoon soy sauce Dash ground black pepper 4 cups cooked cut green beans 1 1/3 cups French's® French Fried Onions | METHOD Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. Bake at 350F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.

69: INGREDIENTS: 4 cups of milk 3 tablespoons all-purpose flour 3 tablespoons butter 10 ounces Gorgonzola cheese 4 pinches nutmeg 1/2 teaspoon pepper 1 pound large pasta shells 2 bunches fresh spinach, cleaned and dried, or 1 package frozen 3/4 cup ricotta cheese, well-drained 3 cloves garlic, finely minced Salt and freshly ground pepper to taste 1 cup grated Parmesan cheese | METHOD: Preheat the oven to 375 degrees. In a heavy saucepan over medium heat, heat the milk until hot but not boiling. Meanwhile, combine flour and butter in another heavy saucepan. Stir over medium heat with a wooden spoon or whisk until the mixture has gently bubbled for 2 minutes, being careful not to brown the flour. Begin to add the hot milk to the flour mixture a little at a time while whisking vigorously. Continue to add the milk until it is fully incorporated. Bring the mixture to a boil, reduce the heat to low, and simmer, stirring constantly, until the mixture thickens, about 6 to 8 minutes. it will look like heavy cream. Crumble the cheese and add it to the hot béchamel sauce, whisking continuously until smooth. Add the nutmeg and pepper and stir. Remove form heat and let cool. Cook the pasta in salted boiling water for 8 to 10 minutes, until al dente. Drain and set aside. If using fresh spinach, blanch it 1 to 2 minutes in a little boiling water. Drain it, let it cool, and squeeze all of the water out several times. if you are using frozen spinach, let it defrost in a sieve over a bowl for at least 3 hours. Squeeze all the water out by hand. Toss the pasta, Gorgonzola sauce, spinach, ricotta, and garlic in a large bowl until well combined. Taste and correct for salt and pepper. Place in a 12 X 17-inch casserole dish and top with the Parmesan. Bake for 20 to 30 minutes, until the cheese browns a little. you may make this a day ahead, and before baking, refrigerate well covered. | Spinach and Gorgonzola Pasta

70: INGREDIENTS 2 globe eggplants (about 2 lbs) 3 Tbsp extra virgin olive oil 2 Tbsp roasted tahini (sesame paste) 1 garlic clove, finely chopped 1/2 teaspoon ground cumin Juice of one lemon - about 2 1/2 tablespoons 3/4 teaspoon salt Cayenne pepper 1 Tbsp chopped cilantro | METHOD 1 Preheat oven to 375F. Cut the eggplant in half lengthwise and brush the cut sides lightly with olive oil. Place on a baking sheet, cut side down, and roast until very tender, about 35 minutes. Place the eggplant in a colander to drain and cool for 15 minutes, then scoop the flesh out of the skin. 2 Combine the eggplant, remaining olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne in the work bowl of a food processor. Pulse until the eggplant is somewhat smooth but retains some of its texture. 3 Allow the baba ghanouj to sit for an hour at room temperature, then season to taste with additional lemon juice, salt, and cayenne. Toss in cilantro and serve. Serves four. Served traditionally with pita bread, and can also be served with crackers, toast, sliced baguette or celery. | Baba Ganoush

71: INGREDIENTS 1 lb zucchini (about 4 small zucchini or 1 large), sliced into 1/4 to 1/2 inch thick slices 1-2 Tbsp grapeseed oil 1/2 onion, sliced 1 clove garlic, minced 2 Tbsp chopped fresh tarragon (or 1/2 teaspoon dried) 1/4 cup chopped fresh basil (or 1 teaspoon dried) 2 ounces Gruyere Swiss cheese (can substitute other Swiss cheese), thinly sliced Salt and pepper | METHOD 1 Heat oil in a large sauté pan on fairly high heat. (An anodized aluminum pan works well for this purpose because it is stick resistant yet can handle high heat.) Coat the bottom of the pan with the oil, adding more if needed. When the pan is hot, add the zucchini and onions. Spread out along the bottom of the pan. Cook quickly on high heat, stirring frequently, until all zucchini pieces are a little browned at least on one side (about 2 minutes). Sprinkle with salt and pepper while cooking. Halfway through the cooking, add the garlic and the herbs. If there is any sticking to the pan, add a little more oil. 2 Remove the pan from the heat. Place slices of cheese over the zucchini in a single layer. Cover the pan. Let sit for a few minutes, until the cheese is just melted. Remove the zucchini to a serving dish. Serve immediately. | Sauted Zucchini With Gruyere

72: Seaweed Salad | INGREDIENTS 50 g dried wakame seaweed 4TB rice wine vinegar 2 TB sesame oil 1 TB honey juice of lemon 2 tsp soy sauce 1 tsp dried chili c sesame seeds | METHOD Rehydrate the wakame seaweed as per package instructions. In a small bowl, combine the remaining ingredients and mix well. Once the seaweed has been reconstituted, toss with dressing and let sit at least 30 minutes before serving. Will keep up to a week in the refrigerator.

73: Dumplings: 1 1/2 teaspoons coarsely chopped peeled fresh ginger 2 garlic cloves, peeled 1 cup (2-inch) chopped broccoli 1/4 cup (1-inch) pieces green onions 1 (8-ounce) can whole water chestnuts, drained and coarsely chopped 1 (8-ounce) package mushrooms, stems removed 2 teaspoons dark sesame oil 1 1/2 teaspoons low-sodium soy sauce 1/4 teaspoon kosher salt 36 wonton wrappers Cooking spray | To prepare dumplings, drop ginger and garlic through food chute with food processor on; process until minced. Add the asparagus, 1/4 cup green onion pieces, and water chestnuts; pulse 4 times or until chopped. Add mushrooms, 2 teaspoons sesame oil, 1 1/2 teaspoons soy sauce, and 1/4 teaspoon salt; pulse 4 times or until mixture is finely chopped. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon about 2 teaspoons mushroom mixture in the center of wrapper. Moisten edges of wrapper with water. Bring 2 opposite corners together. Press edges together with fingertips to seal, forming a triangle. Place on a baking sheet coated with cooking spray while assembling; lightly cover with a towel or plastic wrap. Repeat procedure with remaining wonton wrappers and mushroom mixture. Add water to a Dutch oven to a depth of 1 inch; bring to a boil. Coat a metal vegetable steamer with cooking spray. Arrange 9 dumplings in steamer, slightly overlapping. Steam dumplings, covered, 8 minutes or until tender. Remove dumplings from steamer; cover and keep warm. Repeat procedure with remaining dumplings. To prepare sauce, combine 1/3 cup soy sauce and remaining ingredients. Drizzle over dumplings. | VEGGIE POTSTICKERS

74: Stuffed Mushrooms | INGREDIENTS 18-24 button or cremini mushrooms, scrubbed clean, stems separated from the caps 1 Tbsp butter 2 small shallots, minced, about 2 Tbsp 1 large garlic clove, minced 2 Tbsp chopped walnuts Salt 2 Tbsp chopped parsley 1 teaspoon herbes de Provence or dried thyme 2 Tbsp breadcrumbs 2 Tbsp sherry or chicken stock 2 Tbsp olive oil 2 Tbsp grated parmesan cheese | METHOD 1 Preheat oven to 375F. 2 Finely chop the mushroom stems. Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4-5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes. Turn off the heat and add the parsley, herbes de Provence and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste. 3 Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing. Sprinkle grated parmesan cheese over each mushroom and bake for 20-25 minutes, or until the cheese browns a little. Allow to cool for 5 minutes or so before serving.

75: ROASTED GARLIC CLOVES | METHOD 1 Preheat the oven to 400F. 2 Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. 3 Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400F for 30-35 minutes, or until the cloves feel soft when pressed. 4 Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins. Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

76: INGREDIENTS 1 head of cauliflower 1 egg 3 tsp minced garlic 3-4 scallions, chopped 2 cups chopped broccolli 1 1/2 cups chopped carrots 1 cup diced ham (you can buy it already cubed or the really thick slices) 3 tbs extra virgin olive oil 1/3 cup lite, reduced sodium soy sauce 3 tbs sesame seed oil Salt and pepper to taste | 1. Cut leaves from cauliflower by slicing through stem between head and leaves; remove and discard leaves and stem. Cut the cauliflower head in half and then in fourths. Rinse. 2. Using a food processor with grater attachment grate the cauliflower pieces and place grated cauliflower in a large bowl. 3. Stir in minced garlic and scallions. 4. Coat a large skillet or wok with extra virgin olive oil and heat to medium high heat. Cook grated cauliflower, stirring, for about 10 minutes 5. Move cauliflower to one side of the pan, clearing a place to scramble one egg. Scramble egg then stir in with the rest of the cauliflower. 6. Toss in the carrots, broccoli, and ham (or other veggies you use) and add soy sauce and sesame seed oil as well. Stir until well combined then reduce heat to medium, cover and let cook for another 10-15 minutes or until your veggies are tender). | FAUX FRIED RICE

77: Ingredients 1 can refried beans (I used vegetarian) 1 can black beans, rinsed 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp garlic powder 1/2 tsp onion powder 2 Tbsp fresh cilantro 1 lime 2 cups shredded cheese (such as cheddar, Mexican blend, etc) ~20 6" flour tortillas cooking spray sea salt for topping | Preheat the oven to 400 degrees. In a bowl, mix the refried beans, black beans, cilantro, and spices. Then add the zest from the lime and the juice from half of the lime and stir. Mix in the cheese. Put about two tablespoons of filling lengthwise into a tortilla. Spread it out into a strip and roll up the tortilla around it. Place it seam side down on a baking sheet. Repeat with all of the tortillas. Lightly spray the tortillas with cooking spray and immediately sprinkle with sea salt. Bake until the edges are golden brown (it took mine about 10 minutes). Eat warm with sour cream, guacamole, and salsa for dipping. | Bean And Cheese Taquitos

79: INGREDIENTS cup butter 1 medium yellow onion, finely chopped cup chopped celery 1 cup carrots, sliced pound fresh mushrooms, sliced cup all-purpose flour 6 cups chicken broth 2 cups cooked wild rice 2 cups cooked, cubed chicken 1 teaspoon salt 1 teaspoon curry powder 1 teaspoon mustard powder 1 teaspoon dried parsley teaspoon black pepper 2 cups half & half | Chicken and Wild Rice Soup | Melt the butter in a large pot over medium heat. Stir in the onion, celery and carrots and sauté for 5-7 minutes, until vegetables are tender. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly. Next, add the chicken, rice, salt, curry powder, mustard powder, parsley and ground black pepper. Allow all the ingredients to heat through and then pour in the milk. Let the soup gently simmer (not boil) for 30 minutes to 1 hour, stirring occasionally to prevent sticking. It will thicken slowly as it cooks. If it gets too thick, add some extra chicken broth before serving.

80: Ingredients: Olive Oil - 2-3 tbsp Garlic Cloves - 6-8 (finely chopped/ minced) Spinach Leaves - 1 cup (roughly chopped) Spaghetti - 100 gm Chilly Flakes - 1/2 tbsp Oregano/ Italian Seasoning - 1-2 tsp (Or as per liking) Grated Cheese - 1/4 cup (Optional. I didn't use to keep it lighter) Salt & Pepper to taste | Method: Cook spaghetti al dente, as per the packaging instructions in enough water. Add 1/4 tbsp salt & 3-4 drops of oil to water as well. Drain spaghetti, retaining little water. Combine olive oil and garlic in a pan, and cook till garlic gets lightly browned and fragrant. Add the spinach, salt and pepper and cook; tossing it gently, until the spinach begins to wilt. Add pasta, chilly flakes and seasoning to it and mix it well, so that flavours blend well, for 2-3 mins If desired, and if you feel pasta is too dry, add a little water and let it also mix well. Transfer to a serving dish and top with grated cheese. | Spinach Spaghetti

81: Cold Sesame Noodle Ingredients: 1 pound soba noodles or whole grain noodles Cold Sesame Noodle Sauce Ingredients: 1/4 cup sesame oil 1/4 cup black soy sauce 1 1/2 tablespoons balsamic vinegar 1 1/2 tablespoon organic sugar 1 tablespoon hot pepper oil, optional 1/4 cup scallions, finely sliced | Directions: Cook soba noodles until al dente. Drain and rinse well until cold water until chilled; drain again. Place in a large bowl. Combine Sesame Noodle Sauce Ingredients. Stir half of Sesame Noodle Sauce into soba noodles and toss. Add more sauce to taste. Toss well so all the noodles are well covered. Chill overnight. | Cold Sesame Noodles

82: Jalapeno Popper Grilled Cheese | 2 jalapeno peppers, cut in half lengthwise and seeded 2 slices sourdough bread 1 tablespoon butter, room temperature 1 tablespoon cream cheese, room temperature 1/4 cup jack and cheddar cheese, shredded 1 tablespoon tortilla chips, crumbled (I omitted) | Place the peppers on a baking sheet with the cut side down. Broil on the top rack for 8-14 minutes until the peppers are blackened. Place in a ziplock bag and seal. Let cool until you can handle them, about 20 minutes. Remove the skins from the peppers. They should “pinch” off easily. Assemble the sandwich and grill 2-3 minutes per side. Feast!

83: Basic Hummus | INGREDIENTS 4 garlic cloves, minced and then mashed 2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed 2/3 cup of tahini (roasted, not raw) 1/3 cup freshly squeezed lemon juice 1/2 cup water 1/4 cup olive oil 1/2 teaspoon of salt Pine nuts (toasted) and parsley (chopped) for garnish | METHOD 1 In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste. 2 Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley. Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400F oven to make pita chips with which to serve the hummus.

84: DIRECTIONS Overall you grill the chicken wings in a closed BBQ for about an hour over medium heat. You need to turn the legs every few (say 5 ) minutes so they don't burn. You want them to cook long enough for the skin to get brown and start to crisp and the juice to run clear. The cooking process should take about 45 minutes to an hour. If they're getting too brown too quickly then the heat or coals are too hot. It may take cooking them a couple of times to figure out how to get them exactly the way you like them. After the drumsticks are fully cooked you finish them with the sauce. Apply the sauce to the top side of the drumsticks...close the grill cover and let them cook for a few minutes (3 or 4). Open the grill...turn the drumsticks over and coat the top side again. Cook for 3 or 4 minutes. You can them remove the drumsticks or you can repeat the sauce coating process a couple times. Let the drumsticks cool for at least 10 minutes before serving so the juices redistribute evenly in the meat. This makes them taste juicier throughout. | INGREDIENTS BBQ Sauce (Buy your favorite and Doctor it up or...Sometimes I made my own by blending the following to taste: Ketchup (The major ingredient) Yellow Mustard Honey Brown Sugar Molasses | Daddy's Chicken Drummies

85: Grandma Anna's Graham Cracker Cake | Directions Preheat oven to 375 degrees Separate eggs; beat whites till stiff; beat yolks; set aside Cream shortening and sugar; add yolks, then milk Add crackers (rolled fine with baking powder) Add nuts (with salt); Fold in egg whites Bake 375 degrees; check after 25 minutes; toothpick comes out clean when done Cake will drop as it cools Icing: Use Milk Chocolate Icing or After cake has set, spread milk chocolate chips across top of cake, spread as it melts. Garnish with ground nuts | For 2 8-inch pans only; for 9x13 pan, use 1 times recipe line the bottom of pan(s) with wax paper Ingredients: cup shortening (Crisco or Spry) 1 cup granulated sugar 3 eggs 1 cup milk 2 tsps baking powder 24 graham crackers (plain, roll fine with above baking powder) 1 cup ground walnuts tsp salt

86: Preheat oven to 350 degrees F. In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies. | Best Artichoke Dip Ever | - 1 (8 ounces) block cream cheese, softened - 1 cup mayonnaise - 1 (14 ounces) can artichoke hearts, drained and chopped - 2 green onions, sliced thin - 1/2 cup grated Parmesan - 1 cup shredded mozzarella - Dash hot sauce - Dash Worcestershire sauce - Salt and Pepper

87: Ingredients: 300g (10 oz) mushrooms 2 tbs olive oil 1 large leek, washed and thinly sliced 3 garlic cloves, minced 1 green chilli, finely diced 2 tsp marjoram 200g (7 oz) potatoes, diced 200g (7 oz) long grain rice 1 lts (3 pt) vegetable stock 2 cups water 300g (10 oz) leafy greens (we used a combination of fresh baby spinach, thinly sliced celery and lettuce but try silverbeet (swiss chard) or kale instead) roughly chopped 1 large handful parsley, roughly chopped | Fry the sausages or mushrooms over a medium heat until cooked through and golden, alternatively if using eggplant dice into rounds and roast in a moderate oven for 25-30 minutes until soft and golden. Remove from the heat and set aside. Heat the olive oil in a good heavy based pot, add the leek, garlic and chilli, tossing, allow to cook for 5 minutes until the leek and garlic are soft but not browned. Add the marjoram and toss through. Add the potatoes and rice and stirring, cook over a medium/low heat for 5-10 minutes, allowing the flavours to develop but ingredients not brown. Add the stock and water and increasing the heat bring the soup to boil, turn down the heat and gently simmer the soup for 20 minutes allowing the rice and potatoes to cook. Once the rice and potatoes are tender, mash the soup with a potato masher to break up the potatoes and give the soup a thick creamy texture. Keeping the soup at a gently simmer add the greens and chopped sausages (or mushrooms or eggplant). Stirring through allow the greens to wilt and soup to cook for a further 5-10 minutes (if using a sturdier green like silverbeet or kale you may need to cook them for around 10 minutes more). Stir through the chopped parsley and cracked pepper adding salt to taste. Serve in warm bowls drizzled with a good quality olive oil and lemon to taste. | Caldo Verde

88: Steamed King Crab Legs | Ingredients 1-1/2 lbs Alaska King Crab Legs, split melted Butter or Margarine Spicy Tomato Relish Shallot Cream Sauce Directions Cut king crab into serving sized pieces; steam on rack over 3/4 inch boiling water 5 minutes or until thoroughly heated. Serve with melted butter, spicy tomato relish or shallot cream sauce. Makes 4 servings. Microwave Method: In 10 inch round or 8 x 8 x 2 inch microwave proof dish, microwave split king crab legs on high 2 to 2-1/2 minutes or until thoroughly heated. Rotate dish 1/4 turn every minute.

89: 1 Minute Peanut Butter Cake | Ingredients: 1 egg, beaten 1 tablespoon brown sugar 1/2 teaspoon baking powder 1 heaping tablespoon flour 2 tablespoons peanut butter 1 teaspoon milk 1 tablespoon powdered sugar (give or take) | Directions: In a small bowl, whisk together egg, brown sugar, baking powder, peanut butter and flour. Pour batter into a greased ramekin. Microwave for 30 seconds. While the cake is microwaving, stir together milk and powdered sugar, adding more powdered sugar if necessary to thicken frosting. Remove cake from ramekin (or don’t), pour frosting over top. Enjoy!

90: Ingredients 7 ounces soft (silken) tofu 1/2 cup natural creamy peanut butter 1/2 cup powdered sugar 3 tablespoons heavy cream dark chocolate cups (I got mine at world market) | How-To In a food processor or blender, combine all of the ingredients until well blended. Place the mousse in a pastry bag and swirl into the chocolate cups. Refrigerate or serve immediately! They won’t last long! | Chocolate Peanut Butter Mousse Cups

91: WATERMELON JELLO SHOTS -10 limes, -one box watermelon jello -1 cup vodka -1 cup boiling water 10 limes makes 40 jello shots | 1. Prepare limes by cutting them in halves and hollowing out the peel. This may sound easier than it is. The trick is to take a paring knife and score around the insides carefully to loosed the citrus. Then spoon it out saving the fruit. (If you have a juicer for every 1 cup of lime juice add 6 cups of water and half a cup of sugar and 3 teaspoons of honey for an awesome limeade). | 2. Boil one cup of water and add it to jello mix in a large bowl, stirring until it dissolves. 3. Slowly add one cup of vodka and stir. 4. Pour mixture into a cup with a spout (for an even pour). I use a measuring cup. Line up limes on a cookie sheet so they are secure and upright. Pour in jello mixture. Refrigerated over night. 5. Carefully (gingerly) quarter the halves with a sharp knife.

92: Preheat the oven to 400 degrees, with one rack in top third and one rack in bottom third of oven. Line baking sheets with Silpat baking mats or parchment paper; set aside. Sift together flour, cream of tartar, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough. Break the ball into two and place the caramel into the middle. Form one large ball and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week. | Ingredients 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter 1/2 cup pure vegetable shortening | 1 3/4 cups sugar, plus more if needed 2 tablespoons ground cinnamon, plus more if needed 2 large eggs 48 soft caramel candies or Rolos unwrapped | CARAMEL STUFFED SNICKERDOODLES

93: Here's what you need: About 20 strawberries 8 oz pkg softened cream cheese 1/2 cup powdered sugar 1/2 tsp vanilla 1 sleeve of graham crackers | Cheesecake Stuffed Strawberries | First you will want to wash the strawberries and cut off the tops. Now core them! I The easiest way to core the strawberries is to hold the entire berry in your hand (wrap your fingers around it) and literally just core out the center. Get as deep as you can without breaking through the bottom. Beat the cream cheese. Add powdered sugar and vanilla. Beat until smooth. Now to fill the strawberries!!! I didn't want to hurt my zip lock baggies feelings so I used one to crush the graham crackers in. Crush 3 crackers. Now fill the strawberries, leaving just a bit coming out the top... then sprinkle with graham cracker crumbs.

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