Green tomato pickles with onions and spices. Ingredients: •4 quarts sliced green tomatoes, loosely packed • 1 quart sliced onion, loosely packed • 1 cup pickling salt, divided •2 pounds light brown sugar • 6 cups vinegar (5% acidity) • 2 small red chile peppers •1/3 cup mustard seeds •1/4 cup celery seeds • 1 teaspoon ground black pepper •1 tablespoon whole allspice •2 teaspoons whole cloves Preparation: Place sliced tomatoes and sliced onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion; stir both mixtures. Cover both bowls and let stand at room temperature for 4 to 6 hours. Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice. Repeat this procedure for onion. Discard the salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large kettle. Tie allspice and cloves in a small cheesecloth bag; add to tomato onion mixture. Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat 20 minutes or until vegetables are tender. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar - cut if necessary), leaving 1/2-inch headspace; wipe jar rims. Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes. Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 1-pint jars or 2 1-quart jars.
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Green tomato pickles with onions and spices. Ingredients: •4 quarts sliced green tomatoes, loosely packed • 1 quart sliced onion, ... more

REXCIPE: MASHED POTATOES WITH CREAM CHEESE Ingredients 2 1/2 pounds Yukon Gold potatoes, peeled, diced into 2-inch pieces 6 ounces cream cheese, softened 1/4 cup butter, softened 1/2 cup half and half, warmed Salt and pepper to taste Preparation: 1 Put potatoes into a saucepan. Add water until potatoes are covered. 2 Bring to a boil, reduce heat and simmer, covered, 15-20 minutes or until fork tender. Drain thoroughly. 3 Rice potatoes into a large bowl. 4 Add remaining ingredients and stir until thoroughly blended. Serve warm
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REXCIPE: MASHED POTATOES WITH CREAM CHEESE Ingredients 2 1/2 pounds Yukon Gold potatoes, peeled, diced into 2-inch pieces 6 ounces ... more

Comes in handy when you are out of salad dressing. Ingredients 1 1/2 lemons, juiced 1 cup freshly grated Parmesan cheese 2 teaspoons garlic salt 3/4 cup mayonnaise 1 cup milk Directions Mix together lemon juice, parmesan cheese, garlic salt, and mayonnaise until smooth. Stir in milk, adjusting the amount or adding a little water, to make the dressing as thin or thick as you like. Serve at once, or cover and refrigerate 8 hours, or overnight. Adapted from allrecipes.com
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Comes in handy when you are out of salad dressing. Ingredients 1 1/2 lemons, juiced 1 cup freshly grated Parmesan ... more

Adapted from Hollyhock Cooks, by the Hollyhock Cooks (New Society Publishers, 2003). Here is a wonderfully different approach to sweet potatoes: Fragrant little spiced patties, sort of like Indian latkes! Cumin, onion, cilantro and chili pepper make them memorable and truly yummy. Sweet potatoes are more nutritious than white potatoes, since they are rich in beta-carotenes, so remember this great recipe when Hanukkah rolls around. Meanwhile, these patties could make an eye-opening appearance on your Thanksgiving table, or spice up the festivities at Halloween. They work beautifully as appetizers, side dishes, or even a main course. INGREDIENTS 1/2 teaspoon whole cumin seeds 4 eggs 5 cups grated sweet potato 1 cup grated onion 3/4 cup chopped fresh cilantro 3 teaspoons diced fresh red chili or 1 teaspoon ground 1 teaspoon salt 1 teaspoon pepper 1. In a small frying pan, toast the cumin seeds until just brown. 2. In a medium mixing bowl, whip the eggs, then mix in remaining ingredients, including the toasted cumin seeds. 3. Heat a large, heavy-bottomed skillet and oil lightly. Drop batter by spoonsful into the pan and cook slowly on each side until cakes are very golden, about 25 minutes. Keep warm under a tea towel while cooking the remaining cakes. Makes 12 small cakes. Read more: http://www.care2.com/greenliving/spicy-sweet-potato-patties-recipe.html#ixzz13ue7cGfm
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Adapted from Hollyhock Cooks, by the Hollyhock Cooks (New Society Publishers, 2003). Here is a wonderfully different approach to sweet ... more

Stuffed Mallow Mallow leaves 1 cup rice 1 bunch of parsley 1 tomato 1 garlic 1 cup oil a pinch hot pepper a pinch salt Method Of Preparation Boil the mallow Mix rice with chopped tomato, parsley ,pepper and salt Fill mallow with rice stuffing and roll it Put mallow in pot with water and salt Put plate over and heat
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Stuffed Mallow Mallow leaves 1 cup rice 1 bunch of parsley 1 tomato 1 garlic 1 cup oil a pinch ... more

Prep Time: 15 Min Cook Time: 45 Min Ready In: 1 Hr Servings (Help) USMetricCalculate Original Recipe Yield8 servings Ingredients 4 medium zucchini 1 pound ground beef 1 pound Italian sausage 1 small onion, chopped 1/2 cup dried bread crumbs 1 egg, beaten 1 (28 ounce) can crushed tomatoes 1 (10.75 ounce) can condensed tomato soup 1 cup water Directions 1. Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish. 2. Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish. 3. In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash. Nutritional Information Amount Per Serving Calories: 359 | Total Fat: 20.9g | Cholesterol: 83mg
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Prep Time: 15 Min Cook Time: 45 Min Ready In: 1 Hr Servings (Help) USMetricCalculate Original Recipe Yield8 servings Ingredients ... more

Thanksgiving Cheese Ball By: SARCLA "Similar to other cheese ball recipes, yet different! Our family has this every year as a prelude to Thanksgiving dinner, along with a relish tray, to use up those last few minutes while the turkey's browning. Double it and freeze one for New Year's! Serve with an array of crackers." Allrecipes.com INGREDIENTS: 8 ounces cream cheese 4 ounces sharp Cheddar cheese 2 ounces crumbled blue cheese 2 tablespoons grated onion 1 clove garlic, minced 4 dashes Worcestershire sauce 1 (2.25 ounce) can green olives 1/2 cup chopped pecans DIRECTIONS: In a food processor, mix the cream cheese, Cheddar cheese, blue cheese, onion, garlic, and Worcestershire sauce. Process until well blended. Add olives, and pulse into small chunks. Shape the mixture into a ball, and roll in the chopped pecans to coat. Wrap in plastic, and chill at least 4 hours in the refrigerator
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Thanksgiving Cheese Ball By: SARCLA "Similar to other cheese ball recipes, yet different! Our family has this every year as ... more

Cabbage Family Cabbages are nutritional kings, as are their relatives, Bok Choy and Brussel Sprouts. Nutritrient rich and loaded with protective compounds, these members of the cabbage family may help fight off cancer and heart disease. Add more to your diet Use cabbage leaves as edible Steamer wrappers: sprinkle thick fish fillets withherbs (chervil, tarragon, or dill), wrap in cabbage leaves, and steam over seasoned broth (use more of the same herbs in the broth). Shred Brussels sprouts and stir-fry with garlic, chopped nuts <pecans>, and bread crumbs. Toss with cooked pasta. Steam cabbage or Bok Choy leaves and wrap around matchsticks of carrot and bell pepper. Serve the packets with a spicy dipping sauce. Stir fry Cabbage and Onions, add to coarsely mashed potatoes, and use as a stuffing for roast chicken or turkey. Add Shredded apples and apples when making potato pancakes. Make a slaw with shredded Brussels Sprouts, carrots, red peppers, and pears. Dress the slaw with a light vinaigrette. MAXIMIZING THE BENEFITS For vitamin C, raw cabbage is best, but when cooking, it is best to steam, microwave, or stir-fry for maximum retention of other nutrients.
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Cabbage Family Cabbages are nutritional kings, as are their relatives, Bok Choy and Brussel Sprouts. Nutritrient rich and loaded with ... more

Country French Cheese Ball INGREDIENTS: 1/2 pound bacon - cooked and crumbled 1 pound cream cheese 1/2 pound shredded sharp Cheddar cheese 1/2 cup French dressing 1 cup chopped fresh parsley 1 cup chopped walnuts or pecans DIRECTIONS: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine the bacon, cream cheese, Cheddar cheese and salad dressing. Mix together well and form into a ball. In a shallow dish, mix together the parsley and chopped walnuts. Roll cheese ball in mixture to coat. Refrigerate until chilled.
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Country French Cheese Ball INGREDIENTS: 1/2 pound bacon - cooked and crumbled 1 pound cream cheese 1/2 pound shredded sharp ... more

Ingredients 1/2 cup mayonnaise 3 teaspoons milk 1/4 teaspoon salt 1 pinch ground black pepper Directions Combine the mayonnaise, milk, salt and pepper in a jar with a tight fitting lid. Shake vigorously to mix, then pour over your salad. From Allrecipes.com Note: My mother used to make a sweet version of this for apple walnut salads, Waldorf Salad, or Fruit Salad; just sweeten to taste ~ Donna Putney
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Ingredients 1/2 cup mayonnaise 3 teaspoons milk 1/4 teaspoon salt 1 pinch ground black pepper Directions Combine the mayonnaise, milk, ... more

Great guiltless snack for kids 8 servings Ingredients 1 medium eggplant 1/2 cup toasted wheat germ 1/2 cup grated Parmesan cheese 1 teaspoon Italian seasoning 3/4 teaspoon garlic salt 1/2 cup egg substitute 1 cup meatless spaghetti sauce, warmed Directions Cut eggplant lengthwise into 1/2-in.-thick slices, then cut each slice lengthwise into 1/2-in. strips. In a shallow dish, combine the wheat germ, Parmesan cheese, Italian seasoning and garlic salt. Dip eggplant sticks in egg substitute, then coat with wheat germ mixture. Arrange in a single layer on a baking sheet coated with nonstick cooking spray. Spritz eggplant with cooking spray. Broil 4 in. from the heat for 3 minutes. Remove from the oven. Turn sticks and spritz with cooking spray. Broil 2 minutes longer or until golden brown. Serve immediately with spaghetti sauce. Footnotes Nutritional Analysis: One serving (4 sticks with 2 tablespoons sauce) equals 85 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 440 mg sodium, 10 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1 starch.
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Great guiltless snack for kids 8 servings Ingredients 1 medium eggplant 1/2 cup toasted wheat germ 1/2 cup grated Parmesan ... more

Grilled Asparagus Salad 12 oz fresh asparagus (thick spears) Trimmed 1 TBSP extra-virgin olive oil 1/4 tsp freshly ground black pepper 3 TBSP lemon juice 2 hard boiled eggs, peeled and chopped. 1 TBSP shredded Parmesan cheese 1> In a large bowl toss asparagus spears with 1 tablespooon olive oil. Sprinkle with salt and pepper. 2. For a charcoal grill, place asparagus spears crosswise on the rack of an uncovered grilldirectly over medium coals. Grill for 5 - 7 minutes or until asparagus is crisp-tender and slightly charred all over, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place asparagus spears crosswise on grill rack over heat. Cover and grill as above.) 3. To serve, transfer grilled asparagus to serving platter. Drizzle with lemon juice and 1 TBSP olive oil. Sprinkle with chopped eggs and Parmesan cheese. Serve immediately or cover and chill for up to 24 hours. Broiler Method: Place Asparagus on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat fro 5 - to 7 minutes or until asparagus is crisp-tender, turning once halfway through broiling. 247 cal. 20 g fat 214 mg chol. 350 mg sodium, 9 g carbo, 4 g fiber, 11 g protien (Adapted from "The Sonoma Diet"
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Grilled Asparagus Salad 12 oz fresh asparagus (thick spears) Trimmed 1 TBSP extra-virgin olive oil 1/4 tsp freshly ground black ... more

Italian Sausage Alfredo Serving size: Serves 6-8 Prep time: 15 minutes Cook time: 50 minutes to 1 hour Difficulty: Average Rating Ingredients 1 lb. Welch and Son Mild Italian Sausage (about 3 links) 2 red bell peppers, diced medium 1 yellow onion, diced medium ½ lb. button mushrooms, sliced 2 cloves garlic, minced 1½ teaspoons Italian seasoning ½ cup parsley ½ lemon, juiced 1 jar Classico Alfredo Sauce 1 jar Classico Roasted Garlic Alfredo Sauce 1 lb. pasta (your choice)* Preparation Sear sausage in a large stockpot; remove and set aside. Add olive oil to pot; sauté bell peppers, onion, mushrooms, garlic and Italian seasoning for about 6 minutes. Slice sausage into thin rounds, return to pot and cook an additional 6 minutes. Pour both Classico sauces into pot; add parsley and lemon juice. Reduce heat to low; simmer 30 minutes, stirring occasionally. In a separate pot, bring lightly salted water to a boil. Cook 1 lb. of pasta to al dente. Strain; pour pasta into stewed sausage and alfredo and simmer together for 4-5 minutes. Serve with garlic bread and a light Caesar salad on the side.
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Italian Sausage Alfredo Serving size: Serves 6-8 Prep time: 15 minutes Cook time: 50 minutes to 1 hour Difficulty: Average ... more

1 lb italian sausage one dozen Putney Farm Eggs 2/3 lb cheese from Happy Cow Creamery One package English Muffins Form sausage into patties and fry. Cook eggs till well done toast muffin and butter. Assemble muffin, egg, sausage and cheese slices. ENJOY!
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1 lb italian sausage one dozen Putney Farm Eggs 2/3 lb cheese from Happy Cow Creamery One package English Muffins ... more

BAKED PENNE W/ ITALIAN SAUSAGE www.RecipeGirl.com 1 lb sweet and hot Italian sausages, casings removed 12 ounces whole milk ricotta cheese (about 1½ cups) 4 Tbs extra-virgin olive oil, divided salt and ground black pepper 12 ounces fresh whole milk mozzarella cheese, shredded (about 3 cups 3 ounces Parmesan cheese, grated (about 1½ cups) 1½ lbs ziti or other short, tubular pasta 4½ cups Marinara Sauce or jarred tomato sauce ¼ cup chopped fresh basil leaves (for serving) 1. Bring 6 quarts of water to boil in a large pot over high heat. 2. Meanwhile, cook sausage in a 12-inch nonstick skillet over medium-high heat, breaking the meat into small pieces with a wooden spoon, until the sausage loses its raw color, about 5 minutes. Drain the sausage on a paper-towel-lined plate and set aside. 3. Mix ricotta cheese, 2 Tbs. of the olive oil, ½ tsp. salt, and ½ tsp. pepper together; set aside. In a separate bowl, toss the mozzarella and Parmesan together until combined; set aside. 4. Add 1½ Tbs. salt and the pasta to the boiling water and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes. Reserve 1½ cups of the pasta cooking water, then drain the pasta. Return the drained pasta to the pot and stir in the marinara sauce, sausage, remaining 2 Tbs. oil and reserved pasta cooking water. 5. Pour half of the sauced pasta into a 13×9-inch baking dish. Drop large spoonfuls of the ricotta mixture evenly over the pasta, then pour the remaining sauced pasta over the ricotta layer. Sprinkle the top of the penne evenly with the mozzarella mixture. 6. Adjust oven rack to middle position and heat oven to 400°F. Cover dish tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the sauce bubbled lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until pasta is completely heated through, 25 to 30 minutes longer. Sprinkle with basil before serving. Cooking Tips *If you’d like to make this dish ahead, wrap the prepared casserole with plastic wrap and then foil, and refrigerate for up to 2 days or freeze for up to one month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours, before baking). Be sure to remove the plastic wrap. **You can also divide this meal into two 8×8-inch casserole dishes (each will serve 4). Eat one and freeze one! Recipe Source: The Best Make-Ahead Recipe “Really great comfort food dish. Super easy to prepare and minimal ingredient list.” -San Diego, CA “Loved loved it. We fixed it for our visitors from Spain and it was a smash hit! Thank you.” Read more: http://www.recipegirl.com/2008/09/21/baked-penne-with-italian-sausage/#ixzz10SNlQRUG
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BAKED PENNE W/ ITALIAN SAUSAGE www.RecipeGirl.com 1 lb sweet and hot Italian sausages, casings removed 12 ounces whole milk ricotta ... more

LAMBS QUARTER SOUP (SOUPE AUX POULET GRAS) : 3 tbsp. butter 2 or 3 med. size onion slices 3 tbsp. flour 1 1/2 tsp. salt Few grains pepper 3 c. milk About 2 c. cooked, young lambs quarters, chopped lightly and cooking liquid Cook up onions in butter til wilted, add flour and cook up til mixture browns a bit. Add S & P. Cook for a few minutes over medium heat. Add milk and lambs quarters. Then heat gently and eat 'chunky' or whirl with an immersion blender or in a food processor. Simple and yummy. If you don't want to use 3 Cups milk, you can use vegetable or chicken broth and a potato or two. ------------------
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LAMBS QUARTER SOUP (SOUPE AUX POULET GRAS) : 3 tbsp. butter 2 or 3 med. size onion slices 3 tbsp. ... more

Lasagna is a classic one-dish meal that is perfect to take to your summer gatherings or potlucks. Layers of noodles, meat sauce and cheese are a tasty combination, but the calories add up quickly and can total near 800 calories per serving. For those watching their calories, this one dish could use up half of your daily allotment! One of our readers wrote in with the request to lighten up her favorite dish. In order to do this, I will replace the traditional sausage and ground beef with low-calorie summer vegetables, such as eggplant, zucchini and mushrooms. This will not only lower the calories, it will add more fiber and nutrients to the meal. The layers of cheese also help to pack on the calories and cottage cheese fillings tend to be very high in sodium. For the lightened up version, I will reduce the amount of cheese throughout the layers, without sacrificing taste, by using a mixture of low-sodium ricotta and strongly-flavored Parmesan. With a sprinkle of mozzarella on the top, this dish will brown nicely. My version is half the calories of traditional lasagna, so enjoy it guilt free! Ingredients: 9 whole wheat lasagna noodles 1 tablespoon olive oil 1 medium onion, chopped 3 cloves garlic, minced 1 pound button mushrooms, sliced 3 medium zucchini, sliced 1 medium eggplant, sliced 2 (28 oz.) cans crushed tomatoes 1 (6 oz.) can tomato paste 1 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon black pepper 16 ounces part-skim ricotta cheese 1/2 cup grated Parmesan cheese 1 cup grated mozzarella cheese Instructions: 1. Prepare the lasagna noodles according to directions. When cooked through, set aside on paper towels to dry. 2. Sauté the onions and garlic in the olive oil over medium heat. Add the sliced mushrooms, zucchini and eggplant, and cook until tender. Mix in the crushed tomatoes and tomato paste. Season with spices. Simmer for five to 10 minutes. 3. In a small bowl mix together the ricotta and Parmesan cheeses. 4. Evenly coat the bottom of a 9-inch by 13-inch baking dish with about a half cup of the sauce. Remove another half-cup of the sauce and set aside. 5. To assemble the lasagna: Top the sauce in the baking dish with an even layer of noodles, cutting to fit the pan if necessary. Spread half of the cheese mixture over the lasagna noodles. Then layer with half of the remaining sauce mixture. Repeat. 6. Top the final layer of noodles with the reserved half-cup of sauce. Sprinkle with grated mozzarella cheese. 7. Cover with tin foil and bake in a 350°F oven for 30 minutes. Uncover and bake for an additional 20 minutes until the cheese has browned. Serves: 9 Nutrition Content (per serving): 329 calories, 11 g fat, 5 g saturated fat, 45 g carbohydrates, 10 g fiber, 21 g protein, 619 mg sodium, 400 mg calcium
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Lasagna is a classic one-dish meal that is perfect to take to your summer gatherings or potlucks. Layers of noodles, ... more

Malva Pudding ~ A South African Favorite :Servings: 6-8 Servings Cake 1 cup sugar 1 egg 1 tablespoon apricot jam 1 cup flour 1 teaspoon bicarbonate of soda 1 teaspoon baking powder 1/4 teaspoon table salt 1 tablespoon butter 1 teaspoon white vinegar 1 cup milk Sauce 1 cup whipping cream (not whipped) 6 ounces butter 1 cup white sugar 1/2 cup hot water Directions: Prep Time: 20 mins Total Time: 21 mins 1 Beat the egg and sugar well in a mixer. Add the jam, sift flour, bicarbonate of soda, baking powder and salt. Melt the butter add the vinegar and milk. Add liquids to egg mixture alternately with the flour. Beat well and bake in a COVERED dish such as Corel at 350F for 45 minute to 1 hour. It is important to use a covered dish otherwise the sauce won't soak into cake. 2 Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven. 3 You will not beleive the taste! I never add whipping cream or Cool whip as it is quite rich the way it is. Read more: http://www.food.com/recipe/malva-pudding-121413#ixzz1KZMWzfFf
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Malva Pudding ~ A South African Favorite :Servings: 6-8 Servings Cake 1 cup sugar 1 egg 1 tablespoon apricot jam ... more

Oven Baked Sweet Potato Fries Recipe The baking times are approximate; it depends on how thick you cut the wedges or rounds of sweet potatoes. Try to cut them evenly so they all cook at about the same rate. For best browning results bake only one sheet at a time. Why the sugar? To help with the caramelization and to intensify the sweetness of the fries, but you can easily leave it out if you want. Ingredients 2 pounds sweet potatoes, about 3 large ones 1/4 cup olive or other vegetable oil 1-2 Tbsp sugar 1 Tbsp salt 1-2 Tbsp spice or spice combination of your choice: chipotle powder, smoked paprika, Chinese five-spice, pumpkin pie spice, garam masala, Cajun seasoning, etc. Method 1 Preheat oven to 450°F. 2 Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into wedges. Alternately, you can slice the peeled sweet potato into disks either with a mandoline or a sharp knife. 3 Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices. 4 Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. If you are trying to cut fat, reduce the oil to 2 Tbsp and use a non-stick coating on the baking sheet. (Note: a commenter has recommended putting them on a wire cooling rack on top of a baking sheet, so that the oven air circulates around the sweet potato pieces and you don't have to turn them in the next step. Another commenter recommends preheating the baking sheet, to help the fries get crisp.) 5 Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving. Serves 4-6 as a side dish. From Simply Recipes http://simplyrecipes.com/recipes/oven_baked_sweet_potato_fries/
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Oven Baked Sweet Potato Fries Recipe The baking times are approximate; it depends on how thick you cut the wedges ... more

Bon Appetit Oven Fries with Coriander Seeds For a healthier alternative to french fries, try this baked version. 4 servings Recipe by Amy Finley Bon Apetit Ingredients Nonstick vegetable oil spray 2 pounds unpeeled russet potatoes (about 3 large), scrubbed, cut lengthwise into 1/2-inch-thick sticks 2 tablespoons olive oil 1 1/2 teaspoons coriander seeds, cracked 1 teaspoon dried thyme Coarse kosher salt Preparation Preheat oven to 450°F. Spray large rimmed baking sheet with nonstick spray. Toss potatoes with olive oil, coriander seeds, and thyme in large bowl. Transfer to prepared sheet, spreading in single layer. Sprinkle with salt and pepper. Place in top third of oven and bake until golden, occasionally turning with spatula, about 40 minutes. Season to taste with coarse salt and serve. Read More http://www.bonappetit.com/recipes/2008/08/oven_fries_with_coriander_seeds#ixzz14dJEVTaC
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Bon Appetit Oven Fries with Coriander Seeds For a healthier alternative to french fries, try this baked version. 4 servings ... more

Out of my crazy cat lady-like obsession with pumpkin (and, who am I kidding? all things orange) during the Autumn months, came this gem of a simple dinner. This pasta/pumpkin combo may not sound too appealing for some folks , but each and every person I served this stuff to absolutely loved it. Pumpkin. Alfredo. It is utterly delicious. Ingredients: 1 package of your favorite pasta, 12-16 oz. (I highly recommend Tinkyada brand for Gluten Free) sauce ingredients: 1 package (12 oz.) extra firm silken tofu 3/4 cup canned pumpkin 1/2 cup nutritional yeast 1/4 cup ground flaxseed (flaxseed meal) 1/2 – 1 tsp sea salt 1/2 tsp ground allspice 1/2 tsp cinnamon olive oil and sea salt to taste Optional: Awesome with pecans mixed in! Directions: Cook pasta according to package directions. While pasta is cooking, combine all sauce ingredients together in a food processor. Blend until smooth. When pasta is finished cooking, drain, rinse and return to pot. Toss in a light amount of olive oil to evenly coat the noodles. Salt lightly if desired. Combine the sauce with the pasta until the desired pasta/sauce ratio is reached. This recipe makes enough to generously coat 14 oz. box or bag of dried pasta.
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Out of my crazy cat lady-like obsession with pumpkin (and, who am I kidding? all things orange) during the Autumn ... more

Comes in handy when you are out of salad dressing. Ingredients 1 1/2 lemons, juiced 1 cup freshly grated Parmesan cheese 2 teaspoons garlic salt 3/4 cup mayonnaise 1 cup milk Directions Mix together lemon juice, parmesan cheese, garlic salt, and mayonnaise until smooth. Stir in milk, adjusting the amount or adding a little water, to make the dressing as thin or thick as you like. Serve at once, or cover and refrigerate 8 hours, or overnight. Adapted from allrecipes.com
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Comes in handy when you are out of salad dressing. Ingredients 1 1/2 lemons, juiced 1 cup freshly grated Parmesan ... more

• FOR THE CROUTONS • 2 tablespoons unsalted butter, melted • 1 tablespoon extra-virgin olive oil • 1 loaf rustic Italian bread (8 to 10 ounces), crusts removed, cut into 1/4-inch cubes • 2 teaspoons salt • 1/4 teaspoon ground cayenne pepper • 1/2 teaspoon freshly ground black pepper Directions Preheat oven to 450 degrees. Combine the butter and olive oil in a large bowl. Add the cubes of bread, and toss until coated. Sprinkle with salt, cayenne pepper, and black pepper; toss until evenly coated. Spread the bread in a single layer on a 12-by-17-inch baking sheet. Bake until croutons are golden, about 10 minutes. Set aside from Martha Stewart's Recipes
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• FOR THE CROUTONS • 2 tablespoons unsalted butter, melted • 1 tablespoon extra-virgin olive oil • 1 loaf rustic ... more

Scallion pesto 1 big bunch of scallions (green onions) or two smaller bunches. ¼ cup pine nuts or the much cheaper shelled sunflower seeds 3 cloves of garlic. The juice of one lime Vegetable oil Salt to taste Easy Steps Trim the ends off the scallions, and add them all to a blender with the garlic, lime juice and the nuts. Start to puree. I can't tell you exactly how much oil to use, as it really depends on the weight of the scallions, but just keep drizzling it into the running blender until you get a sauce of a thickness that will still mound on a spoon, but just barely. Add salt to taste.
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Scallion pesto 1 big bunch of scallions (green onions) or two smaller bunches. ¼ cup pine nuts or the much ... more

A variation of Cabbage Rolls For Slow Cooker Prep Time: 30 MinCook Time: 9 Hrs Ready In: 9 Hrs 30 Min Servings (Help) Original Recipe Yield 6 servings Ingredients 12 leaves cabbage 1 cup cooked white rice 1 egg, beaten 1/4 cup milk 1/4 cup minced onion 1 pound extra-lean ground beef 1 1/4 teaspoons salt 1 1/4 teaspoons ground black pepper 1 (8 ounce) can tomato sauce 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce Directions Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover, and cook on Low 8 to 9 hours
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A variation of Cabbage Rolls For Slow Cooker Prep Time: 30 MinCook Time: 9 Hrs Ready In: 9 Hrs 30 ... more