Quesadillas de Champinones-Mushroom and cheese Quesadillas




Ingrdients:


  • Butter-3 tablespoons

  • Mushrooms-10 ounces

  • Spinach=1 cup

  • Chillie Powder-1 teaspoon

  • Salt-1/2 teaspoon

  • Monterey Jack Cheese-10 ounces

  • Goat Cheese-4 ounces

  • Salsa and sour cream for garnishing

METHOD:


In a saucepan,melt the butter and cook mushrooms in it,untill they are browned.Add spinach and cook it on medium heat untill spinach is cooked.Season the mushrooms and add the rest of the butter,if it is dry.Heat the tortilla and add the cheeses and the mushrooms and fold the tortilla.Cover it with foil and bake it until the cheese melts.

Chicken Cheese Quesadilla with Dip



Ingrediants:


  • Chicken-1 breast fillet

  • Taco seasoning

  • Flour Tortilla-2

  • Monterey Jack Cheese-1 cup

  • Jalapeno pepper-1,diced

  • Tomatoe-1,diced

  • Black olives-1 tablespoon,diced

  • Salsa and sour cream for dips.

METHOD:


Take the chicken and rub taco seasoning on it.Fry the chicken untill it is kight brown.Cut the chicken into cubes.In a pan,olace the tortilla,sprinkle cheese,olives,tomatoe and jalapeno onto it.Add the chicken cubes on top and fold the tortilla and cook both sides untill it is golden brown.

Shrimp Quesadillas



Ingredients:


  • Flour tortillas-4

  • Shrimp-1/2 cup,cooked

  • Monterey Jack Cheese-1 cup

  • Parsley-1 tablespoon,finely chopped

  • Green Onion tops-1/4 cup,thinnely sliced

Method:


Take a tortilla and on half of it,sprinkle cheese,onion,shrimp and parsley.Fold the tortillas in half and heat them in a lightly gresed skillet on low heat untill it turns light brown.Cut it into 4 slices and serve.

Vegetarian Cheese Quesadillas



Ingredients:


  • Flour tortilla

  • Red pepper-1,finely chopped

  • Tomatoes-2

  • Green Onions-2,chopped

  • Carrot-1,grated

  • Yogurt-1/2 cup

  • Monterey Jack Cheese-1/2cup

  • Salsa-2 tablespoon

  • Spinach-1/2 cup

Method:


Heat a skillet and place a tortilla on top.Turn the tortilla and place half of the tomatoe,green onion,red pepper and carrot on one half.Top the vegetables with half of the yogurt,cheese and spinach and turn the tortila over and fold.Cook until the cheese melts.

Chicken Enchiladas

Chicken Enchiladas


Ingredients:


  • Corn Tortillas-12

  • Chicken-3 halves,boiled and shredded

  • Green Onions-1/2 cup

  • Chicken Broth-2 cups

  • Sour Cream-1 cuop

  • Cheddar Cheese-12 oz

  • Butter 1/4 cup

  • Flour-1/4 cup

  • Green Chillies-4 oz

  • Vegetable Oil for frying

Method:


Preheat the oven in 375'c F.Take a saucepan on medium heat and add 2 tableespoons of oil and fry the tortillas until they are crisp.Divide the chicken,onion and cheese between tortillas and roll them up into wraps.Place them on the baking tray.Seperatly,melt butter in a pan on medium heat.Add flour and whisk it untill it brings to a boil ,then add the chicken broth and whisk continuasly.Add green chillies and sour creeam,Stir continuosly and do not let the mixture boil.When mixture is thickened,pour it onto the enchiladas.Bake the enchiladas for 20 minutes, then sprinkle the remaining cheese and bake for 5 minutes.

Chicken TaccOs



Ingredients:


  • Chicken-1 pound,minced

  • Lemon juice-1 cup

  • Extra Virgin Olive Oil-2 tablespoons

  • lime juice-1 tablespoon

  • Jalapeno-1 can,diced

  • Tomatoes-2,chopped

  • Cheddar Cheese-18 ounces

  • Corn Tortillas-1 pack

  • Salsa-1 jar

  • Sour Cream-1 pack

  • Lettuce-1 lace,chopped

  • Worcestershire sauce-1 1/2 teaspoon

  • Garlic Powder-1/2 teaspoon

  • Ginger Powder-1/2 teaspoon

  • Onion Powder-1/2 teaspoon

  • Bay Leaf-1


Method:


In a saucepan,on medium heat,combine minced chicken,lemon juice,lime juice,olive oil,Worcestershire sauce.Mix these ingredients on heat and sprinkle garlic powder,ginger powder,onion powder and chopped dried bay leaf.Let the ingredients combine and cook for 15-20 minutes,until the chicken is tender.Separately,deep fry the tortillas and do not make them too crispy.To make one taco,take one fried tortilla and spoon the cooked meat into the taco.Top it with tomatoes,lettuce,sour cream,salsa and sprinkle Cheddar cheese.Taco is prepared!

Wright Brand Bacon Byte with Egg and Cheese Cups Recipe



Eid Mubarik by Divine Dishes 4u..

Chicken Pineapple Salad & Fresh Vegitable Salad Recipe

Squash and Carrot Soup Recipe



Party Style Ratatouille

Ingredients:
  • 1 medium eggplant, peeled and finely chopped
  • 1 zucchini, chopped
  • 1/4 cup sun-dried tomatoes in oil, drained and chopped
  • 1 yellow bell pepper, finely chopped
  • 1 clove garlic, crushed
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons chopped fresh basil
  • 2 tablespoons olive or vegetable oil
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
Method:
  1. Combine all ingedients except bread in a slow cooker.
  2. Cover and cook on low 6 to 7 hours or until vegetables are tender.
  3. Spoon on pita or sourdough wedges.

Chicken & Leek Terrine Recipe

Ingredients:
  • 1 lb.lean ground chicken or turkey
  • 12 oz. bulk hot pork sausage
  • 2 eggs. slightly beaten
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 cup dry white wine
  • 1 tablespoon margarine or butter
  • 1 small leek, thinly sliced
  • Crackers or toast rounds
Method:
  1. In a large bowl, combine, chicken, sausage, eggs, marjoram, thyme, taragon, salt, pepper, and wine. Set aside.
  2. In a medium skillet, melt margarine or butter. Add sliced leek and saute over medium heat until leek is limp.
  3. Place leek on bottom of a 6-cup mold or baking dish that fits into your slow cooker
  4. Carefully spoon chicken mixture over leeks.
  5. Press lightly with the back of a spoon.
  6. Cover with foil.
  7. Place a small metal rack in the bottom of the slow cooker; pour in 2 cups hot water.
  8. Set filled mold or baking dish on rack.
  9. Cover and cook on high about 3 hours.
  10. Remove mold from pot.
  11. Leaving meat in the mold, cover, and refrigerate several hours or overnight.
  12. Cut into wedges or thin slices.
  13. Serve with crackers or toast rounds.

Mediteranean Caponata Recipe


Ingredients:
  • 1 large eggplant, peeled and chopped
  • 1 onion, chopped
  • 2 plum tomatoes, peeled and chopped
  • 1 tablespoon capers, drained
  • 1/2 cup choped celery
  • 1/2 cup pimiento-stuffed green olives, chopped
  • 1 clove garlic, crushed
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 to 8 anchovies, finely choped (optional)
  • 1/2 cup toasted pine nuts (See Note, below)
Method:
  1. Combine eggplant, onion, tomatoes, capers, celery, olived, garlic, oil, lemon, juice, salt and pepper in a slow cooker.
  2. Cover and cook on LOW 5 to 6 hours
  3. Stir in anchovies, if using
  4. Refrigerate 2 or 3 hours or until cool.
  5. Sprinkle with pine nuts
Note: To toast pine nuts, heat in 350F (175C) oven about 10 minutes or until golden brown.

Mango IceCream and Wafloo Recipe

Smashed Parsnips with Mascarpone Cheese Recipe



Ingredients:
  • 1 pound parsnips, peeled and cut into 1-inch pieces
  • 2 tablespoons butter
  • 3 tablespoons sugar
  • 1/2 onion, diced
  • 1/2 cup mascarpone
  • 1/4 cup freshly chopped parsley leaves
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

Method:

  1. Bring a large pot of water to a boil and add the parsnips.
  2. Cook until the parsnips are tender, about 10 minutes. Drain.
  3. Heat a pot over medium-high heat and add the butter and sugar.
  4. Allow to melt together.
  5. Add onions and saute until caramelized, 6 minutes.  
  6. Add parsnips to pot.
  7. Turn heat off and add the mascarpone.
  8. Stir together and mash, adding parsley, salt and pepper. 

Flourless Chocolate Cake Recipe

Ingredients:
  • Nonstick butter spray
  • 4 ounces bittersweet chocolate, chopped
  • 1 stick cold butter
  • 1 teaspoon vanilla extract
  • 2 ounces hazelnut liqueur (recommended: Frangelico)
  • 3/4 cup sugar
  • 1/2 cup cocoa powder, sifted
  • 3 eggs, beaten
  • Chocolate Ganache, recipe follows
  • Berries, garnish
  • Powdered sugar, garnish



Method:

  1. Preheat the oven to 375 degrees F.
  2. Spray an 8-inch round cake pan with nonstick butter spray and line bottom with parchment.
  4. Put the chocolate, butter, vanilla and hazelnut liqueur in a large bowl on top of a double boiler.
  5. Stir the mixture frequently until combined and smooth.
  6. Remove the chocolate from heat and put the bowl into an "ice bath" to cool the chocolate.  
  7. Cook's Note: This step is important so the eggs will not cook when added to the chocolate.
  8. Mix in the sugar and cocoa powder.
  9. Stir in the eggs and pour into the prepared cake pan.
  10. Put the cake pan on a sheet tray and bake for 20 to 25 minutes.  
  11. Remove the cake from the oven and invert onto a rack over a sheet pan lined with parchment paper.
  12. Pour the ganache over the cake.
  13. Allow the cake to cool and set for 10 minutes before serving.
  14. Garnish with fresh berries and powdered sugar.

 

 
Chocolate Ganache:
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
Put the chocolate into a large bowl. Heat the cream in a small pot, over low heat, until hot to the touch. Pour the hot cream over the chocolate. Mix well with a rubber spatula until the chocolate melts.

 

Green on Greens from the Institute for Integrative Nutrition Recipe


Curry Chicken Skewers Recipe


Ingredients:

  • Wooden skewers
  • 2 pounds boneless chicken breast, cut into chunks
  • 3 tablespoons minced garlic
  • 1/2 cup sliced green onions
  • 2 tablespoons chopped cilantro leaves
  • 2 tablespoons minced lemongrass
  • 2 tablespoons curry powder
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 lime, juiced
  • 1 tablespoon smoked paprika
  • 1/4 cup chicken stock
  • 1 teaspoon coarsely ground black pepper
  • 2 tablespoons canola oil
  • Steamed white rice, for serving

Method:

  • Soak wooden skewers in water for at least 30 minutes.
  • In a large bowl, add the chicken and all the remaining ingredients and mix well.
  • Cover with plastic wrap and refrigerate for 2 hours or overnight.
  • Remove the chicken from the marinade and thread onto the wooden skewers.
  • Preheat the grill to medium.
  • Put the skewers on the grill.
  • Cook for 2 to 4 minutes, then flip and cook for another 2 to 4 minutes.
  • Remove the chicken from the skewers to a serving platter and serve with white rice

Smoky Yam Gratin Recipe

Ingredients:

  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 small onion, diced
  • 2 tablespoons all-purpose flour
  • 2 smoky chipotles, minced
  • 1 1/2 cups heavy cream
  • 1 cup chicken stock
  • Salt and freshly ground black pepper
  • 2 pounds (about 5 to 7) yams (or sweet potatoes), peeled and cut into 1/4-inch disks
  • 8 ounces smoked Gouda, grated
  • 1/4 cup bread crumbs
  • 1/4 cup freshly chopped parsley leaves

Method:

  1. Preheat the oven to 325 degrees F.
  2. In a small saucepan over medium-high heat, melt the butter and add the garlic.
  3. When the garlic has browned, add the onions.
  4. Cook the onions until slightly caramelized, about 3 to 5 minutes.
  5. Stir in the flour and the chipotles and cook for an additional minute.
  6. Pour the cream and stock into the pan and stir.
  7. Season with salt and pepper, to taste.
  8. Bring the mixture to a simmer, stirring occasionally.
  9. Layer about 1/3 of the yam slices in a well greased 11-inch baking dish.
  10. Drizzle 1/3 of the cream sauce over the yams and sprinkle some cheese on top.
  11. Repeat the steps, reserving 1/4 cup of the cheese.
  12. In a small bowl, mix together the bread crumbs, reserved cheese and parsley.
  13. Set aside.
  14. Cover the yams with foil and bake in the oven for 30 minutes.
  15. Remove from the oven, discard the foil and top with the bread crumb mixture.
  16. Return to the oven for an additional 15 minutes.
  17. Remove from the oven and allow to sit for 5 minutes before serving.
  18. Garnish with chopped parsley and serve.

Stuffed Veal Chops Recipe


Ingredients:

Filling:
  • 1/4 cup minced prosciutto
  • 1/4 cup grated sharp provolone cheese
  • 1/4 cup small diced roasted peppers
  • 1/2 small onion, grated
  • 2 tablespoons seasoned Italian bread crumbs
  • 2 tablespoons minced fresh oregano leaves
  • 1/2 teaspoon coarse black pepper
  • 1/2 teaspoon salt
  • 2 (1-inch thick) veal chops, frenched
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

Method:

  1. In a medium bowl, mix all the filling ingredients together until well combined. Set aside.
  2. Have grill preheated over high heat and oven preheated to 350 degrees F.
  3. Slit each veal chop on its side to create a pocket.
  4. Stuff each chop with filling.
  5. Use toothpicks to keep closed.
  6. Season chops with salt and pepper and brush with oil on both sides.
  7. Place chops on smoking hot grill and mark for 2 minutes on each side.
  8. Remove from grill and place in a baking dish.
  9. Finish cooking in oven for 4 to 6 minutes.

Jammin' Salmon Burger Recipe


Ingredients:

For Burgers:
  • 2 teaspoons freshly chopped parsley leaves
  • 1/2 Vidalia onion, diced
  • 2 eggs
  • 1/2 cup panko bread crumbs
  • 1/2 teaspoon cracked black pepper
  • 1 teaspoon kosher salt
  • 1 lemon, zested
  • 4 tablespoons Dill Mayonnaise, recipe follows
  • 2 (6 1/2-ounce) cans Alaska skinless and boneless pink salmon, drained well
  • 2 tablespoons grapeseed oil

Method:
  1. Preheat oven to 400 degrees F.
  2. In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and Dill Mayonnaise together.
  3. Add drained salmon and mix well together.
  4. Make 4 patties and set aside.
  5. In a large skillet on medium, heat 2 tablespoons of grapeseed oil.
  6. Place burgers in skillet.
  7. Cook over medium heat until browned.
  8. Turn and brown other side.
  9. Place in oven for 3 to 4 minutes.
  10. Serve on buns with Dill Mayonnaise.

Dill Mayonnaise:
  • 1/2 cup mayonnaise
  • 1/2 lemon, juiced
  • 2 tablespoons freshly chopped dill leaves
  • Pinch cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • Combine all the ingredients in a small bowl and set aside.

Puri Tarkari & Halwa Recipe

Aaron McCargo Jr : Chefs : Divine Dishes 4u




BIO:
Aaron McCargo, Jr. competed on and won season four of The Next Food Network Star in 2008, beating out thousands of culinary hopefuls for the ultimate dream job — his own Food Network show. Big Daddy’s House premiered August 3, 2008, and ranked as the number one “In the Kitchen” weekend show during its initial six-episode run. With the show’s continued success, Aaron consistently films new episodes of Big Daddy’s House with Follow Productions outside Philadelphia.

On Big Daddy’s House, Aaron shares his passion for big, bold flavors and fun, family cooking, from comfort foods to barbeque favorites to breakfast delights, Aaron whips up mouth-watering recipes inspired by many years of culinary experience and his fun-loving family while bringing a down-to-earth vibe and warm smile to the kitchen. Whether cooking with his children, relatives, friends, or even by himself, big food and big fun reign supreme.

A family man who adores all things flavorful, Aaron’s passion for cooking was sparked at the age of four when he started baking cakes in his sister’s Easy Bake Oven. At the age of 13, Aaron was as a Junior Volunteer in the kitchen at Cooper Hospital University. From there Aaron’s entrepreneurial spirit set in as he began making and selling cakes and cookies to his childhood friends. He has since worked in nine New Jersey restaurants including casual and fine dining. In 2003, Aaron opened his own restaurant in Camden, N.J., called McCargo’s Restaurant. Most recently, Aaron served as the Executive Chef of Catering at Thomas Jefferson University Hospital in Philadelphia. He attended Atlantic Cape Community College’s Academy of Culinary Arts.

Born and raised in Camden, N.J., Aaron regularly speaks to youth at community schools and events illustrating that they too can succeed despite the odds. Honoring him for his success and service, Camden Mayor Gwendolyn Faison presented Aaron with the keys to the city in 2008 and designated September 25 as Aaron McCargo, Jr. Day. Aaron continues to donate his time to non-profit organizations such as Share Our Strength; he served as the 2009 spokesperson for its Great American Dine Out campaign to help engage the restaurant industry to help end childhood hunger in America.

Aaron comes from a large family (he has three brothers and two sisters) whose constant support has helped him achieve his goals. In his spare time, Aaron enjoys Bible study, tennis, Buffalo wings, watching sports and traveling. Married with three children, Aaron lives with his family in New Jersey.






Turkey and Stuffing Egg Rolls Recipe


Ingredients:

  • 1 pound roasted turkey breast, skin removed and cut into small cubes
  • Jazzed Up Stuffing, recipe follows
  • 1 egg, beaten
  • 1 tablespoon water
  • 12 egg roll wrappers
  • Gravy, for dipping, recipe follows
  • Cranberry Dipping Sauce, for dipping, recipe follows
  • Directions
  • Preheat a deep-fryer to 375 degrees F.
In a large bowl add the turkey and the stuffing and mix to combine. In a small bowl, beat the egg with water to form an egg wash. Layout the egg roll wrappers and spoon 2 tablespoons of the turkey mixture onto each wrapper. Brush the edges of the wrappers with egg wash. Roll tightly, being sure to bring the sides together so the egg roll is tight. Before the final wrap, use some egg wash to seal. Set the finished egg rolls on a platter until ready to fry.

Fry the egg rolls, in batches, until golden brown and crispy, about 1 to 2 minutes. Remove the egg rolls to paper towels to drain. Allow to cool and arrange on a serving platter. Serve with warm Gravy and Cranberry Dipping Sauce.

Jazzed Up Stuffing:
  • About 1 cup chicken stock
  • 1 box prepared stuffing
  • 1 tablespoon freshly chopped thyme leaves
  • 1 tablespoon freshly chopped rosemary leaves
  • 1 tablespoon freshly chopped sage leaves
In a large saucepan add the chicken stock and bring to a simmer over low heat. Remove from the heat and stir in the stuffing and the fresh herbs. Mix well.

Gravy:
  • 3 tablespoons butter
  • 1/4 cup finely diced onion
  • 3 tablespoons all-purpose flour
  • Pinch freshly cracked black pepper
  • 1 tablespoon freshly chopped rosemary leaves
  • 1 tablespoon freshly chopped parsley leaves
  • 1 1/2 to 2 cups turkey stock
  • Pinch salt
In a medium saucepan heat the butter over medium-high heat. Add the onion and saute until translucent. Reduce the heat and stir in the flour and pepper to make a roux. Add the herbs, turkey stock and salt. Simmer over low heat until the mixture thickens.

Cranberry Dipping Sauce:
  • 2 cups frozen cranberries
  • 1 cup frozen strawberries
  • 1/2 cup sugar
  • 1/4 cup orange juice
  • Pinch cayenne pepper
In a medium saucepan, add the cranberries, strawberries, sugar and orange juice. Bring to a slight simmer over low heat. Cook until the cranberries pop, about 6 to 8 minutes. Add the cayenne pepper and simmer for an additional 4 to 5 minutes. Remove from the heat and allow to cool. Add to a blender and puree the sauce until velvety and smooth. Transfer to a serving bowl.

Crispy Chicken Drumsticks Recipe


Ingredients:

  • Canola oil, for frying
  • 1 tablespoon minced garlic
  • 1/4 cup white wine vinegar
  • 1/2 cup whole-grain mustard
  • 3 tablespoons prepared horseradish
  • 1/2 cup chopped rosemary leaves
  • 1/2 cup olive oil
  • 1 1/2 tablespoons salt
  • 1 tablespoon cracked black pepper
  • 3 pounds chicken drumsticks
  • 2 cups all-purpose flour
Method:

  1. In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
  2. Preheat the oven to 375 degrees F.
  3. Put the garlic, vinegar, mustard, horseradish and rosemary into a food processor.
  4. Pulse the ingredients until smooth.
  5. Slowly add the olive oil to emulsify and season with salt and pepper.
  6. Put the chicken in a large resealable bag.
  7. Pour the marinade into the bag and mix it into the chicken until well coated.
  8. Close the bag and refrigerate for 2 to 4 hours and up to overnight.
  9. Put the flour in a shallow dish.
  10. Remove the chicken from the marinade.
  11. Dredge each piece of chicken in the flour, shaking off any excess.
  12. Working in batches, fry the chicken until golden brown, about 7 to 8 minutes.
  13. Remove the drumsticks from the fryer and arrange them on a sheet tray.
  14. Put them in the oven until cooked through, about 6 to 8 minutes.
  15. Remove the chicken from the oven and arrange them on a platter for serving.

Holiday Bliss Potato Salad Recipe


Ingredients:

6 eggs
2 pounds red bliss potatoes, quartered
1/4 cup chopped onion
1/4 cup chopped celery
2 tablespoons jarred pickle relish, drained
3/4 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons salt
1/4 cup chopped green onions
1 tablespoon chopped parsley leaves
Freshly cracked black pepper

Method:

  1. Put the eggs in a saucepan, with water to cover, and add a pinch of salt.
  2. Cover and bring to a boil over medium heat.
  3. Remove the saucepan from the heat and allow it to sit for 10 minutes.
  4. Remove the eggs from the water and shock in an ice bath until cool.
  5. Peel and chop the eggs on a cutting board and put into a medium bowl.
  6. Set aside.
  7. Add the potatoes to a medium pan and cover with water.
  8. Bring to a boil over medium heat and cook the potatoes until fork tender, about 10 to 15 minutes Drain and cool the potatoes on a sheet tray.
  9. In a large serving bowl mix together the onion, celery, relish, mayonnaise, lemon juice, salt, green onions and parsley.
  10. Add eggs and cooled potatoes.
  11. Toss together and add black pepper, to taste.

Smoked Ham Stuffed Perogies Recipe


Ingredients:

Filling:
  • 2 cups leftover mashed potatoes
  • 1/2 cup smoked ham, diced
  • 1/4 cup frozen sweet peas, thawed
  • 1/2 cup shredded Gruyere

Dough:
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 2 teaspoons olive oil
  • 1 cup warm water
  • 1 gallon salted water
  • 1 small onion, sliced
  • 1/2 stick butter
  • 2 scallions, sliced
  • Sour cream, to garnish

Method:

In a medium bowl, add filling ingredients and combine well. Set aside.

 
In a large bowl add both flours, baking powder and salt and mix well. In a separate bowl add the remaining dough ingredients and whisk until combined. Add wet ingredients to the dry ingredient using a wooden spoon to form a ball. Cut in half. (You can freeze dough for another time, if desired.)

 
Flour a work surface and roll dough about 1/8-inch thick. Use a 3-inch biscuit cutter to cut out 12 rounds from the dough.

 
Place a dollop of filling in the center of each dough round. Fold dough over filling to form a half moon. Press edges together with your thumb. Seal the edges using the flat tines of a fork.

 
Bring a large saucepan of salted water to a simmer. Add perogies and cook for about 2 minutes. Drain perogies.

 
Meanwhile, in a large skillet over high heat, melt half of the butter and add the onion.

 
Cook onions for 5 to 6 minutes until slightly caramelized. Add perogies and the remaining butter. Allow to saute for a few minutes, then add the scallions.

 
Remove to a platter and serve with sour cream.

Turkey Club Sandwich Recipe


Ingredients:

Brine:
  • 1/2 gallon water
  • 2 cups salt
  • 1 cup dark brown sugar
  • 1 onion, sliced
  • 2 cloves garlic, smashed
  • Pinch of crushed red pepper flakes
  • 6 leaves sage
  • 1 sprig rosemary
  • 1 sprig thyme
Method:

  • 6 pound turkey breast, rinsed
  • 1/2 bag ice cubes
  • 6 to 8 slices bacon
  • 1 cup mayonnaise
  • 2 tablespoons olive oil
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons paprika
  • 1 tablespoon Italian seasoning
  • 3 tablespoons salt
  • 2 tablespoons black pepper
  • 12 pieces wheat bread
  • Cilantro Mayonnaise Sauce, recipe follows
  • 1 tomato, sliced
  • Lettuce leaves
  • 1 avocado, pitted, peeled and sliced
  1. In a large saucepan filled with 1/2 gallon of water, bring water to a simmer.
  2. Add all Brine ingredients and stir.
  3. Allow to come to a boil, then cool broth.
  4. Add turkey and place in refrigerator for 2 to 4 hours.  
  5. Cook's Note: In a large saucepan filled with ice, pour brine and mix, allowing ice cubes to melt. Brine should be cool to the touch.
  6.  Place bacon strips onto cookie sheet.
  7. Place in oven for 12 to 14 minutes.
  8. Remove from the oven and drain on paper towels.
  9. Preheat the oven to 350 degrees F.
  10. Remove turkey from brine and place into a roasting pan.
  11. Pat dry turkey.
  12. Combine mayonnaise, olive oil, garlic powder, onion powder, paprika, Italian seasoning, salt and black pepper.
  13. Rub this mixture all over the turkey breast and under the skin.
  14. Place in the oven and roast for about 1 1/2 hours or until the turkey reaches 165 degrees F on an instant-read thermometer.
  15. Make sure to let the turkey rest before slicing.  
  16. Slice the turkey and assemble the sandwiches by topping 1 piece of bread with the Cilantro Mayonnaise Sauce, turkey, bacon, another piece of bread, Cilantro Mayonnaise Sauce, turkey, tomato, lettuce, avocado, and a final piece of bread spread with the Cilantro Mayonnaise Sauce.
  17. Repeat with remaining bread and ingredients.
Cilantro Mayonnaise Sauce:
  • 1 cup mayonnaise
  • 2 tablespoons freshly chopped cilantro leaves
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce
  • Pinch coarse black pepper
  • 1/4 teaspoon salt
Cook Time: 1 hour 45 minutes

Pan Seared Halibut with Roasted Heirloom Tomatoes Recipe


Ingredients:
  • 2 tablespoons grapeseed oil
  • 4 (6-ounce) halibut fillets
  • 1 tablespoon salt
  • 1 tablespoon cracked black pepper
  • 2 sprigs fresh thyme
  • 1 lemon, juiced
  • 1 tablespoon olive oil
  • 1 1/2 cups halved heirloom tomatoes
  • 1 teaspoon chopped garlic
  • 2 tablespoons freshly chopped parsley leaves

Method:
  1. In a large saute pan over medium-high heat, add the grapeseed oil.
  2. Season the fish with salt and pepper and add to the pan.
  3. Sear the fish for 3 to 4 minutes on each side.
  4. Add the thyme and juice of 1/2 a lemon and baste the fish with the sauce.
  5. Remove the halibut from the pan to a serving platter.
  6. Add the olive oil to the pan and stir in the tomatoes, the garlic and the juice of 1/2 a lemon.
  7. Cook for 2 minutes and then add the parsley.
  8. Stir to combine and serve on top of the fish.

Spicy Sweet Collards Recipe

Ingredients
  • 3 tablespoons olive oil
  • 1 cup diced onions
  • 1 tablespoon minced garlic
  • 1 tablespoon crushed red pepper flakes
  • 1 large bunch collard greens, stemmed and sliced very thin
  • 1 tablespoon sugar
  • 1/2 cup chicken broth
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
Method:
  1. Add the oil to a large saute pan over medium-high heat.
  2. Add onions, garlic and the red pepper flakes.
  3. Cook until slightly caramelized for about 2 to 3 minutes.
  4. Stir in the greens and toss well to wilt. Add the sugar and broth and toss together.
  5. Turn the heat down and cover.
  6. Cook until liquid is evaporated and greens become glazed, tossing occasionally, about 6 to 8 minutes.
  7. Season with salt and pepper and transfer to a serving bowl.
  8. Serve.

Sweet and Tangy Frozen Yogurt Sundae Recipe


Ingredients:
  • 1 pound frozen cherries
  • 1/2 cup sugar
  • 1 lemon, juiced
  • 1/4 teaspoon lemon zest
  • 1 pint store-bought frozen yogurt
  • Candied ginger, recipe follows, for garnish
METHOD:

In a medium saucepan over medium heat add the cherries, sugar and lemon juice.

Cook until reduced and the liquid is slightly syrupy, about for 8 to 10 minutes. Stir in the lemon zest and remove from the heat. Scoop the frozen yogurt into 4 serving dishes and top with the syrup. Garnish with candied ginger and serve.

Candied Ginger:

  • 1 cup water
  • 1 1/2 cups sugar
  • 1/2 cup peeled and thinly sliced ginger
  • Line a cookie tray with parchment paper.

Combine 1 cup of water and 1 cup of sugar in a medium saucepan over medium heat. Bring to a boil and add the ginger. Cook for about 5 minutes, then remove the ginger to the cookie tray. While hot, add 1/4 cup of the sugar and toss together. Separate the ginger slices and sprinkle with the remaining 1/4 cup sugar. Cool before using.

Cook Time: 20 minutes only..

Buffalo Chicken Cheese Balls Recipe


Ingredients:
  • 1 store-bought rotisserie chicken
  • 1/4 cup hot sauce (recommended: Frank's Red Hot)
  • 1 teaspoon ground black pepper
  • 1 3/4 cups sharp Cheddar
  • 1/4 cup freshly sliced scallions
  • 1 cups all-purpose flour
  • 3 eggs, lightly beaten
  • 2 cups panko bread crumbs
  • Vegetable oil, for frying
Blue Cheese Dip:
  • 1 1/2 cups mayonnaise
  • 1/2 cup packed blue cheese, broken up
  • 1/2 teaspoon hot sauce
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 lemon, juiced
  • 1 teaspoon chopped garlic
METHOD:
  1. Have oil heated to 350 degrees F. 
  2. Pick the meat from the chicken and discard the skin. Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and scallions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
  3. Place the flour, eggs, and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
  4. When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Remove the chicken to paper towel lined plate to drain the excess oil.
  5. To make the sauce, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.

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New York Cheesecake Recipe

Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.

 
For Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling.

Crust Ingrdients:
  • 2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
  • 1/4 cup (50 grams) granulated white sugar
  • 1/2 cup (114 grams) unsalted butter, melted

 
For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.

 
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 1 1/2 hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.

 
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).

 
Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.

 
Serve with fresh fruit or fruit sauces.
Makes one - 9 inch (23 cm) cheesecake.

 
Filling Ingrdients:
  • 32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
  • 1 cup (200 grams) granulated white sugar
  • 3 tablespoons (35 grams) all purpose flour
  • 5 large eggs, room temperature
  • 1/3 cup (80 ml) heavy whipping cream
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract

 
To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.

 
Topping:
  • 1 cup (240 ml) sour cream (not low fat or fat free)
  • 2 tablespoons (30 grams) granulated white sugar
  • 1/2 teaspoon pure vanilla extract


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