Gingered Carrots Recipe

INGREDIENTS:
6 ea Medium carrots, 1" pieces 1 tb Sugar
1 ts Cornstarch
1/8 ts Ground nutmeg
1/4 ts Ground ginger
1/4 c Orange juice
1 ts Low fat margarine
DIRECTIONS:
Steam carrots just until tender; drain. While carrots are cooking, combine
sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice.
Cook over medium heat, stirring constantly, until sauce thickens. Cook 1
min, then remove from heat and stir in margarine. Place carrots in a
serving dish, pour sauce over them, tossing to coat evenly. Cover and let
stand 4 to 5 min before serving. Cal: 52 Fat 1g.
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Zippy Tomato Sauce Recipe

INGREDIENTS:
2 tb Margarine Or Butter
1/2 c Green Bell Pepper; Chopped,*
1 ea Onion; Small, Thinly Sliced
8 oz Tomato Sauce; 1 can
1 c Chili Sauce
1 ts Worcestershire Sauce
1/4 ts Chili Powder
DIRECTIONS:
Melt margarine in a small saucepan. Add green peppers and onion. Cook and
stir until the onion is tender. (Note: If using the canned peppers, just
cook the onion alone.) Stir in all the remaining ingredients and heat to
boiling, stirring occasionally. Serve hot over patties.
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Maple Glazed Carrots Recipe

INGREDIENTS:
8 ea Medium sized carrots
1/2 c Fresh orange juice
1 ea Rind, of orange grated
3 tb Maple syrup
1 ea Pinch of mace or nutmeg
3 tb Butter
DIRECTIONS:
Peel carrots; but into sticks. Pour the orange juice into a 4 cup
microwave safe dish. Heat 1 minute at high . Add the carrots and the
orange rind. Stir to coat the carrots with the orange juice. Cover and
microwave 8 to 9 minutes at high. Stir again, then add the remianing
ingredients. Microwave, uncovered 2 minutes at high. Stir then check for
doneness. If necessary, cook another 1 minute at High.
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French Herb Blend Recipe

INGREDIENTS:
1/2 cup of Tarragon
5 tablespoon of Chives (freeze-dried),
1/2 cup of Chervil
-chopped
2 tablespoon of Sage leaves
2 tablespoon of Orange rind,
1/2 cup of Thyme
-desiccated
2 tablespoon of Rosemary
2 tablespoon of Celery seed, ground
DIRECTIONS:
Dump everything together and mix until well-combined. Pack into small jars
and label (the now-empty spice jars that held the ingredients are a good
size). Store in a cool dry place. Crumble spices in hand when using.
Measure spices by volume, not by weight, because of the large variation in
moisture content.
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Butter Cookies Recipe

INGREDIENTS:
1/2 cup of Butter (unsalted)
1 lg Egg
-at room temperature
1 teaspoon of Vanilla extract
1/2 cup of Sugar, granulated
1 1/2 teaspoon of Baking powder
1 1/2 cup of Flour, white
DIRECTIONS:
Beat the butter with the sugar. Add the egg and vanilla and beat until you
get a uniform mixture. Mix the flour and baking powder and gradually blend
them into the mixture. When you're done, you should have a rather sticky
dough.
Shape the dough into balls, about 1 inch in diameter. Roll them in sugar
and place them on an ungreased cookie sheet, leaving about an inch of space
between cookies, so that they don't stick together when they expand.
Bake in preheated oven at 350 degrees F. for 20 mins.
Remove from oven, let them cool for a while, and start eating right away.
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Double Chocolate Chess Pie Recipe

INGREDIENTS:
1/2 cup of Butter
1 1/2 teaspoon of Vanilla extract
2 oz Chocolate, unsweetened 1/8 teaspoon of Salt
1 cup of Sugar
1 Pie shell, baked
3 Eggs, lightly beaten
Vanilla ice cream or
1/4 cup of Creme de cacao liqueur
-sweetened whipped cream
2 tablespoon of Flour (all-purpose)
-(optional)
DIRECTIONS:
Preheat oven to 350 degrees F. In a medium saucepan over low heat, melt
butter and chocolate. Remove from heat. Blend in sugar, eggs, liqueur,
flour, vanilla and salt. Beat until smooth. Pour into the pie shell. Bake
for 30 to 35 minutes or until set. Cool on a wire rack for at least 30
minutes. Serve with ice cream or whipped cream.
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Olive Tapenade Recipe

INGREDIENTS:
2 ea Anchovy Fillets
1 c Black Olives; Chopped
4 ts Worcestershire Sauce
1/2 c Mayonnaise
1/4 c Fresh Parsley; Chopped, OR
4 ts Dried Parsley; Crushed
1/2 ts Salt
1 tb Garlic; Minced
3 tb Fresh Basil; Chopped, OR
1 tb Dried Basil; Crushed
DIRECTIONS:
Chop and mash the anchovies on a cutting board. Put them into a bowl and
mix with the olives and worcestershire sauce. Blend in the mayonnaise and
add all the rest of the ingredients, blending well. Cover and chill. Makes
about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood
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Green Tomato Minced Meat Recipe

INGREDIENTS:
1 lb Cubed stew beef
1/2 c Suet
20 ea Green tomatoes, cored
18 ea Tart apples,peeled
1 1/2 lb Raisins
3 tb Cinnamon
3/4 c Any sweet fruit juice
3/4 c Minced citron
6 tb Orange rind

3 ts Salt
1 tb Cloves
1 1/2 ts Allspice
1 ts Ginger

1 c Beef stock
1 x Brandy,if desired
DIRECTIONS:
1/2 to 1 teaspoon of nutmeg Cover meat with water and simmer until tender.Force
meat,suet, tomatoes and apples through coarse food chopper.Add remaining
ingredients(except brandy) and simmer 1 hour,stirring frequently. Fill 3
hot,sterilized 1 quart jars.Place 2 tbsp. brandy on top, if
desired. Seal. Store in cool place.
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Penne With Tomato, Black Olive And Feta Recipe

INGREDIENTS
1 lb Penne or Fusilli
1/2 c Feta Cheese, crumbled
1 tb Olive Oil
1/2 c Parsley, fresh, chopped
1 ts Garlic, minced
2 tb Basil, fresh, chopped
4 ea Tomatoes, large, wedges
1/4 c Parmesan cheese, grated
1/3 c Black Olives, halved
* 2 teaspoons of dried basil can be used instead of the fresh stuff.
DIRECTIONS
In a large pot of boiling water, cook pasta until al dente (tender but
firm).
Drain and return to pot to keep warm.
Meanwhile, in a large nonstick frying pan, heat oil over medium heat, stir
in garlic.
Add tomatoes and cook, stirring, for 3 mins or until heated
through.
Transfer to pot with drained pasta, add olives, feta cheese, parsley and
basil.
Toss gently to mix.
Sprinkle each serving with freshly grated Parmesan cheese.
Serves 4.
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French Lemon Pie Recipe

This recipe is for 1 pie.
INGREDIENTS:
PIE CRUST
3/4 cup of Wheat flour

2 tablespoon of Water
1/4 lb Butter
FILLING
1 Lemon

1 Egg
4 tablespoon of Butter

1/2 cup of Sugar
DIRECTIONS:
Preheat the oven to 425 degrees F. Make crust: Mix flour and butter in a
food processor. Add water and form a dough. Press into a pie pan.
MAKE FILLING: Grate the lemon peel. Press the juice out of the lemon.
Melt the butter. Beat the egg with sugar, the melted butter, lemon juice
and lemon peel. Pour the filling into the pie crust. Bake in oven for about
30 minutes at 425 degrees F. Let the pie cool down.
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Lamb Shank Braised in White Wine Recipe

This recipe is delicious. Definitely one for the meat lover!

INGREDIENTS

* 4 lamb shanks
* 5 cloves garlic, sliced
* 45 ml olive oil
* 1 small onion, chopped
* 1 g salt and freshly ground black pepper
* 1 g chopped fresh rosemary, plus sprigs for garnish
* 235 ml dry white wine

DIRECTIONS

* In a large frying pan, heat oil over medium-high heat.
* Add shanks to hot pan, and brown all sides; this should take about 12 mins. Transfer to a plate.
* Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds.
* Stir in onion, and continue cooking until translucent, 6 to 8 minutes.
* Return shanks to the pan, and season with 2 teaspoons fresh rosemary and salt and pepper to taste.
* Pour in wine, raise heat to medium-high, and bring to a simmer.
* Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 1/2 hours.
* Turn once or twice during cooking, and add water as necessary to maintain original level of liquid.
* Serve shanks garnished with rosemary sprigs.

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Bombay Chicken with Rice Recipe

This recipe is brilliant!

INGREDIENTS

* 170 g diced dried mixed fruit
* 6 g sugar
* 85 g chopped onion
* 185 g uncooked long-grain white rice
* 6 g salt
* 475 ml water
* 1362 g chicken, cut into pieces
* 30 g butter, melted
* 8 g curry powder, divided
* 1 g paprika

DIRECTIONS

* Preheat oven to 375 F (190 degrees C).
* In a 9x13 inch baking pan, mix rice, fruit, onion, salt and sugar.
* Pour in water. Arrange chicken parts over the rice mixture.
* In a small bowl, mix butter, curry powder and paprika.
* Brush butter mixture over chicken pieces. Cover pan tightly with aluminum foil.
* Bake 1 hour in the preheated oven, until chicken juices run clear and rice is tender.
* Heat oil in large skillet over a medium-high heat.
* Fry patties on both sides until golden brown.
* Drain on paper towels before serving.

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Risotto with Prawns and Nuts

INGREDIENTS

* 30 ml olive oil
* 1 onion, finely chopped
* 335 g medium shrimp, peeled and deveined, tails left on
* 455 g Arborio rice
* 945 ml reduced-sodium chicken broth, warmed
* 120 ml white wine
* 60 ml chile-garlic flavored butter
* 1 carrot, cut into thin strips
* 45 g pine nuts
* 35 g sliced black olives
* 1 large red chile pepper, minced
* ground black pepper to taste

DIRECTIONS

* Heat olive oil in a large saucepan over medium heat.
* Stir in the onion and cook until softened and translucent, about 3 minutes. Stir in Arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
* Pour in white wine and stir until evaporated. Pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. Add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.
* Stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. Stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. Season to taste with black pepper.
*.Taste rice and check it is slightly firm and totally delicious. If it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.

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Chicken Pasta Greek Style

INGREDIENTS

* 455 g uncooked pasta
* 15 ml olive oil
* 2 cloves crushed garlic
* 455 g skinless, boneless chicken breast meat - cut into bite-size pieces
* 1 (14 ounce) can marinated artichoke hearts, drained and chopped
* 85 g chopped red onion
* 10 g chopped fresh parsley
* 1 large tomato, chopped
* 75 g crumbled feta cheese
* 30 ml lemon juice
* 3 g dried oregano
* salt and pepper to taste
* 2 lemons, wedged, for garnish


DIRECTIONS

* Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 10 minutes. Drain.
* Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 mins. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.
* Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.

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Best Apple Pie Recipe

This is just a fantastic apple pie recipe. Enjoy!

INGREDIENTS

* 125 g all-purpose flour
* 3 g salt
* 25 g sugar
* 5 g baking powder
* 180 ml water
* 15 ml lemon juice
* 135 g shortening
* 1 egg
* 600 g apple pie filling
* 0.8 g apple pie spice

DIRECTIONS

* Preheat oven to 425 F.
* In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Mix well, then add water, shortening, and egg. Mix on low speed until ingredients are combined, then beat on medium speed 2 minutes. Spread into pie pan.
* In a medium bowl mix together pie filling, lemon juice, and apple pie spice. Spread over crust; do not stir.
* Bake in preheated oven for 40 to 45 minutes, until crust is browned.

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