Special Carrot Rice Recipe

Prep Time: 15 Min Cook Time: 20 Min Ready In: 35 Min

Yield: 6 servings

Ingredients
1 cup basmati rice
2 cups water
1/4 cup roasted peanuts
1 tablespoon margarine
1 onion, sliced
1 teaspoon minced fresh ginger root
3/4 cup grated carrots
salt to taste
cayenne pepper to taste
chopped fresh cilantro

Directions
1.Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
2.While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

Nutritional Information
Amount Per Serving Calories: 179 | Total Fat: 4.8g | Cholesterol: 0mg

Mother's Day Garden

Prep Time: 25 Min Ready In: 35 Min

Yield: 12 servings

Ingredients
3 tablespoons butter or margarine
1 (10 ounce) package regular marshmallows
6 cups Kellogg's® Rice Krispies® cereal or Kellogg's® Cocoa Krispies® cereal
Fresh strawberries, pineapple, blueberries, kiwifruit, apples and/or raspberries
Canned frosting or decorating gel
Food coloring

Directions
1.In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2.Add Kellogg's® Rice Krispies® cereal. Stir until well coated.
3.Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool.
4.Cut fruits into flower shapes and arrange on top. Use tinted frosting to add flower stems and grass. Cut into 2-inch squares. Serve the same day.

Footnotes

Microwave Directions: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. Note: For best results, use fresh marshmallows. 1 jar (7 oz.) marshmallow creme OR 4 cups miniature marshmallows can be substituted for 1 (10 oz.) package regular marshmallows. Diet, reduced calorie or tub margarine is not recommended.

Nutritional Information
Amount Per Serving Calories: 157 | Total Fat: 3.2g | Cholesterol: 8mg

Beef Pot Roast Recipe

Prep Time: 20 Min Cook Time: 2 Hrs Ready In: 2 Hrs 20 Min

Yield: 8 servings

Ingredients
2 teaspoons olive oil
4 pounds boneless chuck roast
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
1.Preheat oven to 325 degrees F (165 degrees C).
2.Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
3.Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

Nutritional Information
Amount Per Serving Calories: 551 | Total Fat: 41.9g | Cholesterol: 161mg

Slider-Style Mini Burgers Recipe

Prep Time: 10 Min Cook Time: 40 Min Ready In: 50 Min

Yield: 24 sliders

Ingredients
2 pounds ground beef
1 (1.25 ounce) envelope onion soup mix
1/2 cup mayonnaise
2 cups shredded Cheddar cheese
24 dinner rolls, split
1/2 cup sliced pickles (optional)

Directions
1.Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
2.Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until browned. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
3.Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
4.Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

Nutritional Information
Amount Per Serving Calories: 347 | Total Fat: 19.8g | Cholesterol: 55mg

Adobo Seasoning Recipe

Prep Time: 5 Min Ready In: 5 Min

Yield: 7 tablespoons

Ingredients
2 tablespoons salt
1 tablespoon paprika
2 teaspoons ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder

Directions
1.In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. Store in a sealed jar in a cool, dry place.

Nutritional Information
Amount Per Serving Calories: 4 | Total Fat: 0.1g | Cholesterol: 0mg

Kung Pao Chicken Recipe

Prep Time: 30 Min Cook Time: 30 Min Ready In: 1 Hr 30 Min

Yield: 4 servings

Ingredients
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

Directions
1.To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
2.To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
3.Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

FOOTNOTE
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutritional Information
Amount Per Serving Calories: 437 | Total Fat: 23.3g | Cholesterol: 66mg

Strawberry Basil Margarita Recipe

Prep Time: 5 Min Ready In: 5 Min

Yield: 2 cocktails

Ingredients
1 cup hulled strawberries
1/4 cup tequila
1 tablespoon orange-flavored liqueur, such as Cointreau ®
1 tablespoon lemon juice
2 tablespoons white sugar
3 large basil leaves
8 ice cubes

Directions
1.Combine the strawberries, tequila, orange-flavored liqueur, lemon juice, sugar, and basil leaves in a blender; mix on low until smooth. Add the ice and puree until the ice is crushed, 30 to 60 seconds.

Salsa Chicken Recipe

Prep Time: 5 Min Cook Time: 40 Min Ready In: 45 Min

Yield: 4 servings

Ingredients
4 skinless, boneless chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa
1 cup shredded Cheddar cheese
2 tablespoons sour cream (optional)

Directions
1.Preheat oven to 375 degrees F (190 degrees C)
2.Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
3.Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
4.Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Nutritional Information
Amount Per Serving Calories: 287 | Total Fat: 12.4g | Cholesterol: 101mg

Black Bean Hummus Recipe

Prep Time: 5 Min Ready In: 5 Min

Ingredients
1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives

Directions
1.Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Nutritional Information
Amount Per Serving Calories: 74 | Total Fat: 3.1g | Cholesterol: 0mg

Swedish Cream with Strawberries Recipes

Prep Time: 10 Min Cook Time: 5 Min Ready In:15 Min

Yield: 8 servings

Ingredients
1 cup sour cream
1/2 cup white sugar
1/2 cup plain yogurt
1 teaspoon vanilla extract
3 tablespoons brandy-based orange liqueur (such as Grand Marnier®)
2 cups whipping cream
2 cups fresh strawberries, cleaned, hulled and sliced

Directions
1.Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
2.Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.

Nutritional Information
Amount Per Serving Calories: 357 | Total Fat: 28.4g | Cholesterol: 95mg

Creamy Sweet Chicken Salad Recipe

Prep Time: 20 Min Ready In: 20 Min

Yield: 10 servings

Ingredients
2 1/2 cups diced and chilled, cooked chicken meat
1 cup chopped celery
1 cup sliced, seedless grapes
1/2 cup sliced almonds
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 cup mayonnaise
1/4 cup heavy whipping cream

Directions
1.In a medium bowl, whip cream to soft peaks.
2.Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.

Nutritional Information
Amount Per Serving Calories: 274 | Total Fat: 23.6g | Cholesterol: 43mg

Mexican Pizza Recipe

Prep Time: 20 Min Cook Time: 25 Min Ready In: 45 Min

Yield: 8 servings

Ingredients
1/2 pound ground beef
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 (16 ounce) can refried beans
4 (10 inch) flour tortillas
1/2 cup salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions, chopped
2 roma (plum) tomatoes, diced
1/4 cup finely chopped jalapeno peppers
1/4 cup sour cream (optional)

Directions
1.Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.
2.Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.
3.Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.
4.Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.
5.Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

Nutritional Information
Amount Per Serving Calories: 370 | Total Fat: 18.6g | Cholesterol: 55mg

Slow Cooker Enchiladas Recipe

Prep Time: 20 Min Cook Time: 45 Min Ready In: 1 Hr 5 Min

Yield: 6 Servings

Ingredients
1 pound lean ground beef
10 (6 inch) corn tortillas, quartered
1 (1 ounce) package taco seasoning mix
1 1/4 cups water
1 (12 ounce) jar chunky salsa
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
4 cups shredded Mexican cheese blend

Directions
1.Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
2.In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
3.Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
4.Cover, and cook on High for 45 minutes to 1 hour.

Nutritional Information
Amount Per Serving Calories: 712 | Total Fat: 45.6g | Cholesterol: 142mg

Beer Pancakes Recipe

Prep Time: 15 Min Cook Time: 5 Min Ready In: 20 Min

Yield: 4 pancakes

Ingredients
1 cup sifted all-purpose flour
1/4 cup white sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup beer
2 tablespoons butter, melted

Directions
1.In a large bowl, stir together the flour, sugar, baking powder and salt. Pour in the egg, beer and melted butter; stir with a whisk just until blended - a few lumps are okay.
2.Heat a skillet or griddle over medium heat. Coat with vegetable oil or cooking spray. Spoon about 1/4 cup of batter onto the hot surface for each pancake. When bubbles appear on top of the pancakes, flip, and cook until browned on the other side.

Nutritional Information
Amount Per Serving Calories: 517 | Total Fat: 14.6g | Cholesterol: 136mg

Chocolate Eclair Cake Recipe

Prep Time: 20 Min Cook Time: 3 Min Ready In: 2 Hrs 25 Min

Yield: 1 9x13 pan

Ingredients
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) package chocolate graham crackers
1/4 cup milk
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 tablespoons butter
1 teaspoon vanilla extract

Directions
1.In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
2.In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
3.Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
4.To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
5.Pour sauce over graham cracker layer and refrigerate until set; serve.

Nutritional Information
Amount Per Serving Calories: 414 | Total Fat: 15.4g | Cholesterol: 10mg

Cream of Asparagus Soup Recipe

Prep Time: 30 Min Cook Time: 30 Min Ready In: 1 Hr

Yield: 6 servings

Ingredients
1/4 cup margarine
1 onion, chopped
3 stalks celery, chopped
3 tablespoons all-purpose flour
4 cups water
1 (10.5 ounce) can condensed chicken broth
4 tablespoons chicken bouillon powder
1 potato, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped
3/4 cup half-and-half
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
1/4 teaspoon ground white pepper

Directions
1.Melt butter or margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
2.Puree soup in a food processor or blender in batches. Return to pot.
3.Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve hot.

Nutritional Information
Amount Per Serving Calories: 211 | Total Fat: 12.5g | Cholesterol: 14mg

Lentil and Buckwheat Salad Recipe

Prep Time: 20 Min Cook Time: 1 Hr 10 Min Ready In: 1 Hr 30 Min

Yield: 4 cups

Ingredients
4 cups vegetable broth
1 cup green lentils, rinsed and drained
2 tablespoons extra virgin olive oil
2 medium onions, chopped
2 stalks celery, chopped
3 carrots, chopped
2 cloves garlic, minced
2 tablespoons salt-free seasoning blend
1 teaspoon chopped fresh marjoram leaves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh lemon thyme
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/8 teaspoon ground cardamom
1 egg
1 cup uncooked roasted buckwheat groats
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon red wine vinegar

Directions
1.Bring broth to a boil in a large pot over high heat. Stir in lentils, reduce heat to low and simmer until lentils are tender but firm, 15 to 20 minutes. Drain, but reserve liquid. Transfer lentils to a large bowl.
2.Heat olive oil over medium heat in a skillet. Cook onions until they are soft and translucent about 10 minutes, stirring occasionally. Add celery, carrots, and garlic and continue cooking until carrots are just tender, about 10 minutes. Stir vegetables into lentils. Mix in the seasoning blend, marjoram, thyme, lemon thyme, cumin, crushed red pepper, and cardamom. Set aside.
3.Whisk egg in a bowl; add the buckwheat and stir until well coated with egg.
4.Heat 1 tablespoon of olive oil in a skillet over medium heat. Add buckwheat and egg mixture. Cook, stirring constantly, until buckwheat has absorbed the egg and appears dry, about 10 minutes. Stir in 2 cups of the reserved lentil liquid and bring to a boil over medium-high heat; reduce heat to low and simmer until liquid is absorbed and buckwheat is soft but maintains its shape and texture, 15 to 25 minutes.
5.Mix buckwheat into lentil mixture. Season with salt, pepper, 1 tablespoon olive oil, and vinegar. Stir and adjust seasonings. Serve warm, at room temperature, or chilled.

Footnotes
You can add other chopped vegetables such as zucchini, summer squash, any color bell pepper, or mushrooms. Add the squash when you add the carrots. Wait until carrots are nearly cooked before adding bell pepper or mushrooms.

Nutritional Information
Amount Per Serving Calories: 271 | Total Fat: 8.9g | Cholesterol: 26mg

Spinach Chicken Parmesan Recipe

Prep Time: 10 Min Cook Time: 35 Min Ready In: 45 Min

Yield: 6 servings

Ingredients
1/3 cup grated Parmesan cheese
1/4 teaspoon Italian seasoning
6 skinless, boneless chicken breasts
1/4 cup chopped green onions
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup skim milk
1/2 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped pimento peppers

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
3.In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.

Nutritional Information
Amount Per Serving Calories: 186 | Total Fat: 4.8g | Cholesterol: 78mg

Cheesy Ranch Potato Bake Recipe

Prep Time: 15 Min Cook Time: 1 Hr 10 Min Ready In: 1 Hr 25 Min

Yield: 12 servings

Ingredients

* 4 pounds russet potatoes, cut into 1/4 inch cubes
* 2 teaspoons chili powder
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 6 tablespoons butter, cubed
* 1 (8 ounce) package shredded colby-Monterey Jack cheese blend
* 1 (8 ounce) bottle Ranch dressing

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
2. Place the potatoes in the baking dish. Season with chili powder, salt, and pepper. Evenly distribute the butter over the potatoes.
3. Cover dish with aluminum foil, and bake 1 hour in the preheated oven, until potatoes are tender. Remove from oven, and mix in the cheese and Ranch dressing. Continue cooking 10 minutes, or until cheese is melted and bubbly.

Bulgur Chickpea Salad Recipe

Prep Time: 20 Min Ready In: 2 Hrs 40 Min

Yield 6 to 8 servings

Ingredients

* 1 cup bulgur
* 2 cups boiling water
* 1/2 cup vegetable oil
* 1/2 cup fresh lemon juice
* salt to taste
* ground black pepper to taste
* 1 cup chopped green onions
* 1 (15 ounce) can garbanzo beans, drained
* 1 cup chopped fresh parsley
* 1 cup grated carrots

Directions

1. In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature.
2. In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork.
3. Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.

Italian Cheesecake Recipe

Prep Time: 25 Min Cook Time: 50 Min Ready In: 4 Hrs 15 Min

Yield 6 9-inch cheesecakes

Ingredients

* 8 eggs
* 4 cups white sugar
* 2 tablespoons imitation vanilla flavoring
* 1 teaspoon anise extract
* 1 teaspoon grated lime zest (optional)
* 1 teaspoon grated lemon zest (optional)
* 4 pounds ricotta cheese
* 1 (12 ounce) bag semisweet chocolate chips
* 1 tablespoon all-purpose flour
* 6 (9 inch) prepared graham cracker crusts

Directions

1. Preheat an oven to 375 degrees F (190 degrees C).
2. Beat the eggs in a large mixing bowl, then mix in the sugar, vanilla flavoring, anise extract, lime zest, lemon zest, and ricotta cheese until smooth. Toss the chocolate chips with the flour in a plastic bag to coat. Fold in to the ricotta batter until evenly blended. Place the graham cracker crusts onto baking sheets. Evenly divide the batter among the crusts.
3. Bake in the preheated oven for 30 minutes, then rotate the cheesecakes 90 degrees, and continue baking until a knife inserted into the center comes out clean, 20 to 30 minutes longer. Cool to room temperature, then refrigerate at least 2 hours until cold before serving.

Octoberfest German Potato Salad Recipe

Prep Time: 15 Min Cook Time: 15 Min Ready In: 1 Hr 30 Min

Yield: 6 to 8 servings

Ingredients

* 3 pounds potatoes, peeled and sliced
* 1/2 cup chopped onion
* 2 teaspoons salt
* 1/2 cup mayonnaise
* 1/4 cup vegetable oil
* 1/2 cup cider vinegar
* 2 tablespoons white sugar
* 2 tablespoons dried parsley
* ground black pepper to taste

Directions

1. Bring a large pot of salted water to a boil. Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Add onions.
2. In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.

Paprika Chicken With Mushrooms Recipe

Prep Time: 15 Min Cook Time: 25 Min Ready In: 40 Min

Yield: 4 servings

Ingredients

* 4 skinless, boneless chicken breasts
* 1 teaspoon paprika
* salt and pepper to taste
* 1 pinch garlic powder
* 1/4 cup butter
* 1 onion, sliced into thin rings
* 1 pound fresh mushrooms, sliced

Directions

1. Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
2. In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
3. Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.

Double Tomato Bruschetta Recipe

Prep Time: 15 Min Cook Time: 7 Min Ready In: 35 Min
Yield: 12 servings

Ingredients

* 6 roma (plum) tomatoes, chopped
* 1/2 cup sun-dried tomatoes, packed in oil
* 3 cloves minced garlic
* 1/4 cup olive oil
* 2 tablespoons balsamic vinegar
* 1/4 cup fresh basil, stems removed
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1 French baguette
* 2 cups shredded mozzarella cheese

Directions

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Rolled Flank Steak Recipe

Prep Time: 45 Min Cook Time: 1 Hr Ready In: 5 Hrs 45 Min
Yield: 6 servings

Ingredients
1 (2 pound) beef flank steak
1/4 cup soy sauce
1/2 cup olive oil
2 teaspoons steak seasoning
8 ounces thinly sliced provolone cheese
4 slices thick cut bacon
1/2 cup fresh spinach leaves
1/2 cup sliced crimini mushrooms
1/2 red bell pepper, seeded and cut into strips
Directions
1.Place the flank steak on a cutting board with the short end closest to you. Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge. (You can also ask your butcher to butterfly the flank steak for you instead of cutting it yourself.)
2.Mix the soy sauce, olive oil, and steak seasoning together in a gallon-sized resealable plastic bag. Marinate flank steak in the refrigerator 4 hours to overnight.
3.Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish.
4.Lay out the flank steak flat in front of you with the grain of the meat running from left to right. Layer the provolone across the steak, leaving a 1-inch border. Arrange the bacon, spinach, red pepper, and mushrooms across the cheese covered steak in stripes running in the same direction as the grain of the meat. Roll the flank steak up and away from you, so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen. Roll firmly, but be careful not to squeeze the fillings out the ends. Once rolled, tie every 2 inches with kitchen twine.
5.Place in prepared baking dish, and bake in preheated oven for one hour, or until the internal temperature reaches 145 degrees F (65 degrees C). Remove from the oven and let rest for 5 to 10 minutes before cutting into 1 inch slices. Be sure to remove the twine before serving!

Dessert Pear Creme Brulee Recipe

Ingredients Yield:10

* 2 1/4 quarts(9 cups) whipping cream(not whipped cream)
* 20oz of granulated sugar
* 16oz pear puree
* 3 cups of egg yolks
* 1/2oz vanilla extract

Directions

1. Heat the whipping cream to make it hot or very warm but not boiled
2. Mix the egg yolks
3. Add the sugar slowly while stirring the egg yolks
4. Add the heated whipping cream while stirring the mix
5. Add the pear puree while stirring the mix
6. Add the vanilla extract while stirring the mix
7. Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees Fahrenheit
8. Pour the custard into 10 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan.
9. Pour enough hot water into the pan to come up half way on the sides of the ramekins.
10. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking.

To see if it's done, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy.

Dessert Pumpkin Creme Brulee Recipe

Ingredients Yield:10

* 1LB pumpkin puree
* 2 quarts whipping cream(not whipped cream)
* 1LB of granulated sugar
* 1oz pumpkin pie spice
* 3 cups of egg yolks

Directions

1. Heat the whipping cream to make it hot or very warm but not boiled
2. Mix the egg yolks
3. Add the sugar slowly while stirring the egg yolks
4. Add the heated whipping cream while stirring the mix
5. Add the pumpkin puree & pumpkin pie spice while stirring the mix
6. Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees Fahrenheit
7. Pour the custard into 10 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan.
8. Pour enough hot water into the pan to come up half way on the sides of the ramekins.
9. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking.

To see if it's done, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy.

Dessert Raspberry Creme Brulee Recipe

Ingredients Yield:10

* 2 1/4 quarts(9 cups) whipping cream(not whipped cream)
* 1LB of granulated sugar
* 7.5oz raspberry puree
* 3 cups of egg yolks
* 20 raspberries

Directions

1. Heat the whipping cream to make it hot or very warm but not boiled
2. Mix the egg yolks
3. Add the sugar slowly while stirring the egg yolks
4. Add the heated whipping cream while stirring the mix
5. Add the raspberry puree while stirring the mix
6. Strain the brulee base through a fine mesh sieve and preheat the oven to 350 degrees Fahrenheit
7. Pour the custard into 10 (5-ounce) oval ramekins or gratin dishes, and place the dishes in a sheet pan or roasting pan.
8. Pour enough hot water into the pan to come up half way on the sides of the ramekins.
9. Place the pan in the oven on the middle rack and bake for 30 minutes, turning the sheet pan around after 15 minutes to ensure even cooking.

To see if it's done, jiggle the pan slightly to see if the custard is set, if so, remove from the oven and let cool at room temperature before placing them in the refrigerator for 2 hours to completely cool. Once the brulee has cooled, evenly spread 1 tablespoon of sugar over each ramekin and using a blowtorch, caramelize the sugar to form a candy coating. Be sure to keep the blowtorch moving in a circular motion to prevent the sugar from burning. Serve once the sugar has cooled and is hard like candy. Put some raspberries on top of each brulee if desired.

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