Recipes

Serves: 24

• 2 1/4 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 3/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 1 tablespoon water

1. Preheat oven to 350 °F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg and then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet and flatten slightly.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Recipe via AllRecipes.com

Serves: 10

• 3/4 cup all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 cup pumpkin puree
• 3 eggs
• 1 teaspoon lemon juice
• 1 (8 ounce) package of cream cheese, softened
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1 cup confectioners’ sugar

1. Preheat oven to 375 °F. Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
2. In a large bowl, mix together flour, sugar, baking soda and pumpkin pie spice. Stir in pumpkin puree, eggs and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
3. Bake at 375 °F for 15 minutes.
4. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time) and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Recipe via AllRecipes.com

Serves: 8

• 1 (12-14-pound) turkey
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• Turkey Mole Sauce
• Masa Stuffing
• 5 tablespoons unsalted butter, melted
• Approximately 2 cups quick turkey stock

• 2 cups Quick Turkey Stock
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt
• 1/2 teaspoon chile powder
• Special equipment: large flameproof roasting pan with flat or v-shaped rack, kitchen string, aluminum foil, bulb blaster and instant-read thermometer

Prepare Turkey:

1. Rinse turkey and pat dry. Sprinkle inside and out with salt and pepper and transfer to roasting pan. Set aside 1 1/2 cups mole for serving (refrigerate until ready to use), then coat turkey inside and out with remainder. Cover turkey with plastic wrap and refrigerate at least 1 hour and up to 8 hours.
2. Arrange oven rack on lowest position and preheat oven to 450° F. Butter 2-quart casserole or 8-inch square baking dish.
3. Loosely fill main cavity of turkey with stuffing. Transfer remaining stuffing to prepared dish and drizzle with 1/2 cup stock. Cover with aluminum foil and refrigerate until ready to bake. Dab turkey all over with melted butter. Tuck wing tips under breast and loosely tie legs together with kitchen string. Pour 1/4 cup stock into pan.
4. Roast turkey 15 minutes. Reduce heat to 350°F, cover turkey loosely with foil, and continue roasting 45 minutes more. Remove foil, add 1/4 cup stock to pan and continue to roast, basting with pan juices every 30 minutes, 1 1/2 hours more.
5. Increase oven temperature to 450°F, rotate pan 180° in oven, and add 1/4 cup stock to pan. Remove extra stuffing from refrigerator (do not uncover) and transfer to oven alongside turkey. Bake 30 minutes, then uncover and bake until top is golden brown, about 15 minutes more. Keep warm, covered.
6. Meanwhile, continue to roast turkey, adding 1/4 cup stock to pan and basting every 15 minutes, until instant-read thermometer inserted in thickest part of thigh (do not touch bone) registers 170°F, about 45 minutes to 1 1/2 hours more (2 1/2 to 3 hours total).
7. Transfer turkey to platter (do not clean roasting pan). Insert thermometer into center of stuffing. If thermometer does not read 165°F, remove stuffing and microwave until 165°F. Keep warm. Let turkey rest at least 1/2 hour before carving.

While turkey is resting, make gravy:

1. . Straddle roasting pan across 2 burners on moderately high heat. Add stock and bring to boil, scraping up browned bits on bottom of pan. Remove from heat.
2. In medium saucepan melt butter. Whisk in flour and cook, whisking constantly, until roux is golden brown, about 5 minutes. Add stock mixture in steady stream, whisking constantly to prevent lumps, and then simmer until thickened slightly, about 2 minutes. Strain through fine-mesh sieve into medium bowl and stir in lime juice, salt, and chile powder. Keep warm.
3. In small saucepan over low heat, gently reheat reserved mole sauce. Serve turkey with gravy and mole alongside.

Recipe via Epicurious.com

Serves: 8-10

• 1/4 cup freshly squeezed lime juice (from two limes)
• 1 teaspoon finely grated lime zest
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil
• 1/2 small jicama, peeled and cut into 1/4 – by – 1-inch matchsticks (approximately 5 ounces)
• 3 large oranges
• 3 bunches watercress, thick stems removed (about 8 cups, packed)
• 3/4 cup raw green (hulled) pumpkin seeds (pepitas)

1. In small bowl, whisk together lime juice, zest, salt and pepper. Gradually whisk in oil, whisking until mixture emulsifies.
2. In medium bowl, toss together jicama and 1/4 cup vinaigrette, reserving remaining vinaigrette. Let marinate while preparing rest of ingredients.
3. Using paring knife and working over large bowl to catch juice, remove peel and white pith from oranges and cut between membranes to remove segments (discard membranes).
4. Add orange segments, jicama (including vinaigrette) and watercress to the bowl with the orange juice. Toss well to combine. If desired, add additional vinaigrette, or reserve remainder for another use. Sprinkle with pumpkin seeds if using. Serve immediately.

Recipe via Epicurious.com

Serves: 8-10

• 3 tablespoons unsalted butter
• 3 tablespoons sugar
• 1 pound small shallots, peeled (about 12-15 medium shallots)
• 2 sprigs fresh thyme
• 1/4 cup extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

• 3 pounds Yukon gold potatoes
• 1/2 cup whole milk
• 6 tablespoons unsalted butter, at room temperature
• 1/3 cup sour cream
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Special equipment: large heavy skillet with lid

Make shallots:

1. In skillet over moderate heat, melt butter. Add sugar and stir until dissolved. Add shallots and thyme and cook, uncovered, stirring occasionally, until beginning to brown, about 15 minutes.
2. Stir in oil, breaking up any clumps of sugar, reduce heat to moderately low, and set lid ajar. Simmer, partially covered, until shallots are deep golden brown, silky, and falling apart, 1 to 1 1/2 hours. If liquid completely evaporates before shallots reach desired consistency, add 1 tablespoon water as needed.
3. Discard thyme sprigs and stir in salt and pepper. Keep warm, covered. Note: Shallots can be made up to 1 week ahead and refrigerated. Gently reheat in microwave before serving.

Make potatoes:

1. Preheat oven to 350°F. Prick potatoes all over with fork and wrap together in aluminum foil packet. Bake until tender, about 1 1/2 hours. Note: Potatoes can be baked up to 2 days ahead and refrigerated. Rewarm in microwave before continuing.
2. In small saucepan over low heat, bring milk to simmer. While potatoes are still warm, halve and scoop out flesh into large bowl. Add hot milk, butter, sour cream, salt, and pepper. Using potato masher, mash until smooth. Note: Potatoes can be mashed up to 1 day ahead and refrigerated. Rewarm in microwave before serving.
3. Top with shallot confit and serve immediately.

Recipe via Epicurious.com

Serves: 8-10

• 1/2 cup sugar
• 2 sticks cinnamon
• 3 large quinces (about 1 3/4 pounds), peeled, cored and cut into 1/2-inch cubes

• 1 1/2 cup sugar
• 8 ounces cream cheese, softened
• 2 tablespoons vanilla extract
• 1/4 teaspoon kosher salt
• 6 large eggs
• 1 1/2 cups heavy cream
• 1 (14-ounce) can sweetened condensed milk
• Special equipment: 10-by-2-inch round cake pan and large roasting pan

Make compote:

1. In large saucepan over high heat, combine 4 cups water, sugar, and cinnamon sticks, stirring until sugar dissolves.
2. Bring to boil, then add quince, reduce heat to moderate, and simmer, uncovered, stirring occasionally, until tender, about 45 minutes.
3. Refrigerate quince (in poaching liquid) until cool. Note: Compote can be made up to 3 days ahead and refrigerated.

Make Flan:

1. In large heavy saucepan over moderately high heat, stir together 1 cup sugar and 1/4 cup water. Cook, occasionally stirring gently with wooden spoon or rubber spatula, until sugar melts and caramel turns dark amber. Working quickly and carefully, immediately pour hot caramel into cake pan, tilting to cover bottom and halfway up sides of pan. Let cool.
2. Preheat oven to 325°F.
3. In large bowl, using electric mixer beat together cream cheese, remaining 1/2 cup sugar, vanilla, and salt until smooth and very creamy, about 3 minutes. Add eggs, cream, and condensed milk and beat until smooth, about 2 minutes more. Pour mixture into prepared cake pan.
4. Transfer pan to large roasting pan and fill roasting pan with enough hot water to come halfway up sides of cake pan. Cover roasting pan loosely with foil and pierce foil several times with fork.
5. Transfer roasting pan to oven and bake 1 hour. Remove foil and continue to bake until edge of flan is set but center jiggles slightly when gently shaken, about 1 hour more.
6. Remove cake pan from water and cool flan in pan on rack, then transfer to refrigerator to chill overnight.
7. When ready to serve, run thin knife around inside edge of pan to loosen flan. Shake pan gently from side to side and, when flan moves freely in pan, invert large plate over pan.
8. Holding pan and plate securely together, quickly invert and turn out flan onto plate. Note: Caramel will pour out over and around flan. Serve with quince compote.

Recipe via Epicurious.com

Serves: 8

• 1/4 cup butter, softened
• 1 cup white sugar
• 1 egg
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1 cup all-purpose flour
• 1/2 cup chopped walnuts
• 2 1/2 cups diced apple without peel
• 1 teaspoon vanilla extract
• 2 tablespoons hot water
• 3 ounces cream cheese, softened
• 3 tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla extract
• 1 1/2 cups sifted confectioners' sugar

1. Preheat oven to 350° F. Grease a 9-inch pie pan.
2. Combine 1/4 cup butter, white sugar, egg, salt, cinnamon, nutmeg, soda, flour, nuts, apples, 1 teaspoon vanilla and hot water in the order given. Pour the thick batter into pie pan.
3. Bake for 45 minutes at 350° F.
4. Serve with cream cheese frosting. To make frosting: mix cream cheese, 3 tablespoons butter, 1/2 teaspoon vanilla and sifted confectioners' sugar. Beat until smooth. Can serve hot or warm.

Recipe via AllRecipes.com

Serves: 8–10

• 1 1/2 cups plain yogurt
• 1 1/2 tablespoons mild honey
• 2 cups water
• 1/3 cup granulated sugar
• 3 strips fresh lemon zest
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon cinnamon
• 1 3/4 pounds (4 cups) sugar pumpkin or butternut squash, peeled, halved lengthwise, seeded, and cut into 1/2-inch cubes
• 6 tablespoons unsalted butter, melted and cooled slightly
• 3 tablespoons sugar
• 1/4 pounds kataifi (shredded phyllo dough) from a 1-pound box, thawed
• 1/2 cup sliced almonds (2 ounces), coarsely chopped

1. Drain yogurt in a sieve lined with a dampened paper towel or coffee filter and set over a bowl 1 hour, then discard liquid and stir drained yogurt and 1 1/2 tablespoons honey together in a small bowl until honey is dissolved.
2. While yogurt drains, bring water, sugar, lemon zest and juice, cinnamon and remaining cup honey to a boil in a 3- to 4-quart heavy pot over moderately high heat, stirring until sugar is dissolved.
3. Add pumpkin and bring to a boil. Reduce heat and simmer pumpkin, covered, until tender but not falling apart, 15 to 20 minutes.
4. Transfer pumpkin to a bowl using a slotted spoon, then boil syrup until reduced to about 1 1/2 cups, 5 to 8 minutes.
5. Put oven rack in middle position and preheat oven to 375° F. Stir together butter and sugar until combined well. Gently pull apart strands of kataifi in a large bowl to loosen, then toss with butter mixture and almonds until coated well. Divide kataifi among 12 muffin cups and press into bottoms and halfway up sides of the muffin cups, creating nests. Bake kataifi until the outsides are golden, 12 to 18 minutes (check by gently lifting one out of a muffin cup with a paring knife or small offset spatula), then cool completely in tin on a rack.
6. Transfer kataifi nests to serving plates. Just before serving kataifi, spoon about 1/3 cup pumpkin into each nest, then drizzle each with about 1 1/2 tablespoons syrup and top with a tablespoon of yogurt.

Recipe via Epicurious

Servings: 16

• 2 1/2 cups all purpose flour
• 1 cup pistachio halvah
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 3/4 cup chilled unsalted butter, cut into 1/2-inch cubes
• 2 large egg yolks
• 2 tablespoons ice water

• 2 cups sugar
• 1/2 cup water
• 1/2 cup heavy whipping cream
• 10 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
• 1 cup natural unsalted pistachios, toasted
• Nonstick vegetable oil spray
• 1 large egg white

• 1/2 cup heavy whipping cream
• 2 tablespoons unsalted butter
• 8 ounces bittersweet (not unsweetened) chocolate, chopped
• 1 tablespoon light corn syrup

For crust:

1. Combine flour, halvah, sugar and salt in processor. Using on/off turns, process until blended to sandy texture. Add butter. Using on/off turns, process until mixture resembles coarse meal.
2. Whisk egg yolks and 2 tablespoons ice water in small bowl to blend. Add to flour mixture. Using on/off turns, process until moist clumps form.
3. Gather dough into 2 balls and flatten into disks. Wrap separately in plastic. Chill 1 hour.

For filling:

1. Combine sugar and 1/2 cup water in heavy large saucepan. Stir over medium heat until sugar dissolves. Increase heat to high and boil until syrup turns deep amber or clip-on candy thermometer registers 360° F, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes (time will vary depending on size of pan). Remove from heat.
2. Carefully stir in cream (mixture will bubble). Add butter and whisk until melted and smooth. Stir in pistachios. Cool until lukewarm but still pourable, about 30 minutes.
3. Meanwhile, preheat oven to 350° F. Lightly spray 9-inch-diameter tart pan with removable bottom with nonstick spray. Roll out 1 dough disk between 2 sheets of parchment paper or waxed paper to 11-inch round (dough will be about 1/3 inch thick). Remove top paper.
4. Invert dough into prepared pan. Remove remaining paper. Trim dough overhang. Roll out second dough disk between 2 sheets of parchment paper or waxed paper to 10-inch round. Pour filling into prepared crust. Brush edges of crust with egg white. Remove top paper from second dough disk. Invert over filling. Remove paper. Press dough around pan edges to trim and seal.
5. Place torte on baking sheet and bake until crust is golden, about 35 minutes. Cool completely in pan. Chill overnight.

For glaze:

1. Bring cream and butter just to boil in medium saucepan. Remove from heat. Add chocolate and corn syrup and whisk until smooth. Cool 5 minutes.
2. Place rack over rimmed baking sheet. Remove sides from tart pan. Invert torte onto rack. Remove bottom of tart pan. Pour warm glaze over torte (bottom of torte becomes top). Let stand until glaze sets. (Can be made 3 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
3. Slice into thin wedges and serve.

Recipe via Epicurious

• 4 1/2 cups fresh pumpkin, peeled
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 3/4 cups butter, melted
• 4 eggs
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• Pinch of ground cloves
• 1/2 teaspoon salt
• 4 teaspoons baking powder
• 2 teaspoons baking soda

• 3/4 cup cream cheese
• 1 1/2 cups whipping cream
• 1 cup sugar
• 2 teaspoons vanilla sugar

• Caster sugar for decoration

1. Shred the pumpkin and drain excess juice.
2. Add butter, sugar and eggs and beat with a fork until well-blended.
3. In a separate bowl, combine flour, spices, salt, baking powder and baking soda, stir well.
4. Stir the flour mixture into the pumpkin mixture and stir until well-blended. Pour into springform pan.
5. Bake at 350° F until a wooden stick inserted into center of the cake comes out clean (approx. 70 mins). Allow to cool.
6. Make the filling by whisking together cheese, whipping cream, sugar and vanilla.
7. Cut the cake into two layers and spread the cream between the layers. Dust with caster sugar, refrigerate for at least 3 hours and serve chilled.

Recipe via Russian Season

Servings: 8 (as an appetizer)

• 4 tablespoons unsalted butter
• 2 garlic cloves, minced
• 1/3 cup bread crumbs
• 2 shallots, chopped
• 2 cups chopped fresh spinach
• 1/4 cup Pernod
• Salt and pepper, to taste
• Dash red pepper sauce
• 2 tablespoons olive oil
• 1/4 cup grated Parmesan
• 1 tablespoon parsley
• 2 dozen oysters, on the half shell
• Rock salt
• Lemon wedges, for garnish

• 3/4 cup champagne vinegar
• 2 shallots, minced
• 2 tablespoons cracked black peppercorns
• 1 tablespoon chopped chervil
• 1/2 lemon, juiced

Oysters

1. Melt butter in a skillet. Saute the garlic for 2 minutes to infuse the butter.
2. Place the bread crumbs in a mixing bowl and add half the garlic butter. Set aside.
3. To the remaining garlic butter in the skillet, add shallots and spinach, cook for 3 minutes until the spinach wilts.
4. Deglaze the pan with Pernod. Season with salt and pepper, add a dash of red pepper sauce.
5. Allow the mixture to cook down for a few minutes. Finish off the bread crumbs by mixing in olive oil, Parmesan and chervil, season with salt and pepper.
6. Spoon 1 heaping teaspoon of the spinach mixture on each oyster followed by a spoonful of the bread crumb mixture.
7. Sprinkle a baking pan amply with rock salt. Arrange the oysters in the salt to steady them. Bake in a preheated 450° F oven for 10 to 15 minutes until golden.
8. Serve with lemon wedges and red pepper sauce.

Mignonette Sauce

1. In a small bowl, whisk together all ingredients. Cover and chill 1 hour before serving with oysters.
2. Step 2

Compliment this baked dish with our Clos Malverne Chardonnay, a substantial wine that boasts citrus and vanilla flavors.

Recipe via The Food Network

Servings: 2-4

• 1⁄3 cup olive oil
• 2 cloves garlic, minced
• 3 tablespoons mixed herbs
• Freshly ground black pepper, to taste
• Coarse rock salt, for baking sheet
• 12 oysters, preferably Apalachicola, on the half shell
• 6 oz. feta, crumbled
• 6 oz. lump crabmeat
• 1 1⁄2 tablespoons capers
• Chopped parsley and thinly sliced scallions, for garnish
• Hot sauce, lemon wedges and toasted ciabatta, for serving (optional)

1. Heat oil and garlic in an 8 inch skillet over medium. Cook until garlic is golden, 4 to 6 minutes.
2. Stir in minced herbs and pepper and let cool.
3. Heat oven broiler. Line a baking sheet with rock salt about 1/4 inch deep. Nestle oysters onto bed of rock salt.
4. Spoon reserved garlic oil over oysters and sprinkle with feta, crabmeat and capers.
5. Broil until feta is golden brown and the oysters begin curling at the edges, 2 to 4 minutes.
6. Garnish with parsley and scallions. Serve with hot sauce, lemon wedges and toasted ciabatta, if desired.

Compliment this flavorful dish with our Kanu Viognier, a complex, floral wine that opens up to subdued oak notes

Recipe via Saveur

Servings: 4

• 1/2 cup light soy sauce
• 2 tablespoons rice wine vinegar
• 2 teaspoons sugar
• 1 green shallot, end trimmed, finely chopped
• 2 tablespoons finely grated fresh ginger
• 1 chili pepper, deseeded and thinly sliced
• 2 teaspoons fresh lime juice

• 200g fresh spinach
• 3 tablespoons of butter
• Salt and pepper for seasoning
• 24 oysters

• 100g corn flour
• 150g plain flour
• 10g baking powder
• Enough ice cold sparkling water to make batter

1. Combine ingredients for dressing in a small pot and stir until the sugar dissolves.
2. Wilt spinach in a pan with 2 tablespoons of butter and seasoning.
3. Open oysters, clean shells and place a small amount of wilted spinach in each shell.
4. Mix together the tempura batter ingredients until smooth enough to coat your finger.
5. Heat a deep-fat fryer to 180°F.
6. Batter oysters in tempura batter and deep fry each for 2 minutes.
7. Lightly drizzle with the soy and ginger dressing and serve warm.

Compliment these Asian flavors with our Clos Malverne Sauvignon Blanc, a full and fruity wine with hints of asparagus and fig.

Recipe via Ireland.com

Serves: 6

• 2 red peppers, cored and cut into 1-inch wide strips
• 2 zucchini, quartered lengthwise and cut into 1-inch cubes
• 2 squash, quartered lengthwise and cut into 1-inch cubes
• 4 cremini mushrooms, halved
• 1 yellow onion, peeled and sliced into 1-inch strips
• 1/4 cup extra-virgin olive oil
• 1 teaspoon sea salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 tablespoon dried Italian herb mix
• 1 pound penne pasta
• 3 cups marinara sauce
• 1 cup grated fontina cheese
• 1/2 cup grated smoked mozzarella
• 1 1/2 cups frozen peas, thawed
• 1/4 cup grated Parmesan, plus 1/3 cup for topping
• 2 tablespoons butter, cut into small pieces

1. Preheat oven to 450 ° F.
2. On a baking sheet, toss the peppers, zucchini, squash, mushrooms and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper and dried herbs. Roast until tender, about 15 minutes.
3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
4. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
5. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Recipe via The Food Network

Serves: 4-6

• 2 teaspoons extra virgin olive oil
• 2 tablespoons white wine
• 6 skinless, boneless chicken breast halves
• 2 tablespoons dried Italian herb mix
• 3 cloves garlic minced
• 1/2 cup diced onion
• 1/2 cup white wine
• 2 teaspoons chopped fresh thyme
• 1 tablespoon chopped fresh basil
• 1/2 cup kalamata olives
• 1/4 cup chopped fresh parsley
• Sea salt and pepper to taste

1. Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Sprinkle Italian herb mix on chicken breasts. Add chicken and saute 4 to 6 minutes on each side, until golden. Remove chicken from skillet and set aside.
2. Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
3. Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with sea salt and pepper to taste.

Recipe via All Recipes

Serves: 4

• 4 (6-ounce) grouper or flounder fillets
• 1/8 teaspoon sea salt
• 1/4 teaspoon black pepper
• Cooking spray
• 1 1/2 teaspoons extra virgin olive oil
• 1 cup thinly sliced onion
• 1 tablespoon bottled minced garlic
• 1/4 teaspoon dried oregano
• 1 (14-ounce) can chopped tomatoes, drained
• 1/3 cup chopped pitted kalamata olives
• 2 tablespoons capers
• 1/4 cup chopped fresh flat-leaf parsley (optional)

1. Heat a nonstick grill pan over medium-high heat. Sprinkle fish with salt and pepper. Coat pan with cooking spray. Add fish to pan and cook for 5 minutes on each side or until fish flakes easily when tested with a fork.
2. While fish cooks, heat oil in a large nonstick skillet over medium heat. Add onion and cook for 4 minutes or until tender, stirring frequently. Add garlic, oregano and tomatoes and bring to a boil. Reduce heat and simmer 6 minutes, stirring frequently. Stir in olives and capers and cook for 1 minute.
3. Spoon tomato mixture over fish. Sprinkle with chopped parsley, if desired.

Recipe via My Recipes

Serves: 4 to 6

• 1/3 gallon whole milk
• 1/4 cup sugar, or to taste
• 1/2 teaspoon ground green cardamom seeds
• 1/4 cup ground pistachios
• 1 to 2 drops green food coloring, optional
• 1/4 cup blanched pistachios, coarsely chopped

1. To make the pudding: Place the milk in a large, heavy wok or skillet and bring to a boil over high heat. Continue to boil, stirring, 2 to 3 minutes. Reduce the heat to medium-low and simmer, stirring and scraping the bottom and sides of the wok often, until the milk is reduced by at least 3/4, about 45 minutes. You should be left with about 2 cups of condensed milk. (It should have a few lumps.)
2. Mix in the sugar, cardamom seeds, ground pistachios and food coloring, if using, and cook, stirring, until the sugar melts and thins down the pudding, and then the pudding thickens again, 5 to 7 minutes.
3. Transfer to traditional kulfi molds or disposable 5 1/2-ounce plastic souffle cups. Cover and place in the freezer until completely frozen, at least 4 hours.

To serve, dip each mold in hot water about ten seconds, run a knife around the inside of the mold and transfer immediately to a dessert plate. It can be served whole or cut into smaller pieces, garnished with chopped pistachios for an extra crunch.

Recipe via The Food Network

Serves: 1

• 2 egg yolks
• 1/3 cup sugar
• 3 cups half and half
• 1/3 cup crumbled halvah (vanilla or plain, not chocolate)
• 1/8 cup chopped roasted unsalted pistachios (shelled)
• 1/8 cup roasted unsalted almonds (slivered or chopped)
• 1/8 cup chopped roasted unsalted cashews

1. In a medium bowl, whisk egg yolks and sugar together until light in color and slightly thickened.
2. Add half and half, whisking constantly, and transfer mixture into a heavy-bottomed pot.
3. Stir in halvah and cook over a low flame stirring frequently, until base coats the back of a spoon but a finger swipe leaves a clean line.
4. Chill ice cream base in the fridge overnight.
5. Churn ice cream base in ice cream machine, following the manufacturer’s instructions.

When finished, empty into a mixing bowl, then quickly stir in pistachios, almonds and cashews. Put the whole bowl in the freezer, and when it is frozen enough for you, dig in!

Recipe via SeriousEast.com

Serves: 25 - 30 puffs

• 1/2 cup whole milk
• Scant 1/4 cup vegetable oil
• 1 teaspoon sea salt
• 2 cups cassava flour (or substitute tapioca flour)
• 2 eggs, lightly beaten
• 1 3/4 cups Parmesan or sharp cheddar cheese, grated

1. Put 1/2 cup water, the milk, vegetable oil and salt in a large pan and bring to a boil.
2. As soon as it rises up the sides of the pan, remove it from the heat.
3. Quickly tip in the flour and stir vigorously to combine. Keep stirring until the mixture comes together as a wet dough and comes away from the side of the pan.
4. Transfer to the bowl of a stand mixer and let cool slightly.
5. Once slightly cooled, add the eggs and start mixing at a low speed.
6. After 1 to 2 minutes, increase the speed to high and beat vigorously until all the egg has been incorporated and the dough is smooth.
7. Add the Parmesan or cheddar and keep beating until the cheese is evenly mixed in.
8. Line a baking sheet with silicone liner or baking parchment.
9. With damp or lightly oiled hands, roll tablespoons of the dough into small balls, about 1 ounce each.
10. You may need to wash your hands occasionally, as the dough is quite sticky. (If you have one, use a small ice-cream scoop to make this easier. Dip the scoop briefly in water, then flick away any excess water before scooping each ball).
11. Arrange the balls 1 inch apart on the prepared baking sheet. (You can prepare them a few hours ahead and put the tray in the refrigerator until you’re ready to bake.)
12. Preheat the oven to 400°F.
13. Bake for 20 to 25 minutes, until puffed up and evenly golden brown.

Recipe via Food Republic

Serves: 4-6

• 1 1⁄2 lbs dried fava beans
• 2 crushed garlic cloves
• 1 tablespoon lemon juice
• 1⁄4 cup olive oil
• 1⁄2 teaspoon cumin

1. Soak beans overnight in water.
2. Drain, and cover with fresh water in large saucepan.
3. Bring to a boil and simmer on low for 45 minutes to 1 hour, or until beans are tender.
4. Drain and place in medium bowl.
5. Add remaining ingredients.

Beans and remaining ingredients are more commonly served mashed together, but the beans can be left whole and gently mixed with the other ingredients. Serve hot with a fried egg and flatbread, and feel free to garnish with chopped tomatoes or parsley for dynamic flavor.

Recipe via Food.com

Serves: 3-4 (approx. 20 patties)

• 1 lb farmer cheese
• 2 eggs
• 2 tablespoons sugar
• 1 teaspoon salt
• 1⁄2 cup flour, plus
• Extra flour, for dipping
• 2 tablespoons butter (approximate)
• Sour cream or jam, for serving

1. In a food processor, pulse the farmer cheese until it is uniformly crumpled. Add the eggs, sugar, salt and 1/2 cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
2. Put approximately 1/3 cup of flour into a bowl and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop balls of dough into the flour, roll them round and flatten to about 3/8 inches thick. Place them on a plate in a single layer until all the patties are all formed.
3. Heat a frying pan with 1 tablespoon butter and fry the patties on each side until golden. You will need to add more butter as you go.
4. Serve the pancakes hot with sour cream and/or jam on top for a rich boost of flavor.

Recipe via Food.com

Serves: 2

• 1 cup water
• 1 tablespoon of extra finely-ground coffee (powder consistency)
• 1/8 teaspoon ground cardamom, or 1 cardamom pod
• Sugar (optional)

1. Bring water and sugar to a boil in ibrik. (If you do not have an ibrik, a small saucepan will work.)
2. Remove from heat and add coffee and cardamom.
3. Return saucepan to heat and allow to come to a boil.
4. Remove from heat when coffee foams.
5. Again, return to heat, allowing to foam and remove from heat.
6. Pour into cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup.
7. Add the cardamom pod to the cup to serve with added flavor.

Recipe via Food.com

Serves: 1

• 3 -4 teaspoons instant coffee
• 2 -4 teaspoons sugar (optional)
• 2 -6 ounces water
• 2 -6 ounces milk (optional)
• Ice

1. An immersion blender performs most efficiently.
2. Combine coffee, sugar and three tablespoons water in blender carafe.
3. Whip contents to stiff froth and maximum volume.
4. Pour froth into tumbler 2/3 full of ice.
5. Add water and/or milk as desired to fill.
6. Sip with straw occasionally while stirring to combine froth with liquid. You may continue to sweeten to your liking, as well.

Recipe via Food.com

Serves: 1

• 1 scoop vanilla ice cream, good quality
• 1 cup strong brewed German coffee, chilled
• 1⁄2 cup whipped cream, sweetened to taste
• Approximately 1 teaspoon grated sweet chocolate, to garnish
• 1 fancy wafer cookies

1. Place ice cream scoop into a decorative wine goblet or tall clear drinking glass.
2. Add coffee to fill glass 1/2 - 3/4 full (amount will vary based on size of glass).
3. Completely cover with a mountain of sweetened whipped cream (use the canned kind or a decorating bag to make decorative swirls). The whipped cream should be plentiful and just start to peak over the top of the glass rim.
4. Sprinkle with freshly-grated, quality chocolate.
5. Stick a wafer cookie into the whipped cream off to the side.
6. Serve with some sugar on the side for those who want to add more sweetness, although the additions of ice cream and whipped cream might be enough.
7. Add a long spoon and a straw, and enjoy.

Recipe via Food.com

Serves: 3 cups

• 6 apples - peeled, cored and chopped
• 1 cup finely chopped walnuts
• 1/2 teaspoon ground cinnamon
• 1 teaspoon white sugar
• 3 1/2 teaspoons honey
• 1/3 cup sweet red wine

1. Place the chopped apples and walnuts into a large bowl.
2. Mix together the cinnamon and sugar and sprinkle it over the apples.
3. Stir in the honey and sweet wine.

Now the haroset is ready to be served to your guests as an alternative appetizer to cheese and crackers for entertaining or as a hearty addition to your main course. If you prepare the haroset in advance, make sure to refrigerate it until you’re ready to eat.

Recipe via All Recipes

Serves: 8

• 1 whole chicken
• 1 medium yellow onion, chopped
• 8 carrots, peeled and sliced
• 1 parsnip, chopped
• 3 cloves garlic, crushed
• 2 stalks celery, chopped
• 1 bunch fresh dill weed, chopped
• Salt and pepper to taste
• 2 1/2 cups matzo meal
• 6 eggs
• 6 tablespoons vegetable oil
• 2 teaspoons salt

1. Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot.
2. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil.
3. Skim any fat from the top of the soup and add the garlic cloves. Partially cover and simmer for another 2 hours for best flavor.
4. In a medium bowl, mix together the matzo meal, eggs, oil, salt and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
5. Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover and cook for about 35 minutes.
6. While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses.
7. Remove the matzo balls from the water and serve in the hot chicken soup.

Ladle a few matzo balls per bowl and make sure this soup is served nice and hot so the matzo absorbs all the flavors of the broth. Keep this recipe handy as your family and friends will be sure to ask for it again.

Recipe via All Recipes

Yields: 9” x 13” pan

• 1 tablespoon vegetable oil
• 10 potatoes, peeled and grated
• 2 onions, peeled and grated
• 5 eggs
• 1/3 cup vegetable oil
• 2 teaspoons salt
• 1 teaspoon black pepper

1. Preheat an oven to 350° F. Grease a 9”x13” pan with 1 tablespoon of vegetable oil.
2. Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt and pepper. Pour the mixture into the prepared pan.
3. Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.

Cut the kugel into well-portioned squares to serve warm as an entrée or side dish and enjoy your new favorite casserole with everyone around your table.

Recipe via All Recipes

Yields: One 9” x 13” cake

• 3/4 cup butter, softened
• 1 1/2 cups white sugar
• 9 egg yolks
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 cup milk
• 9 egg whites
• 1 teaspoon cream of tartar
• 2 cups heavy whipping cream
• 1 (5 ounce) can evaporated milk
• 1 (14 ounce) can sweetened condensed milk

• 2 cups heavy whipping cream
• 1 cup white sugar

1. Preheat oven to 350° Grease and flour a 9”x13” inch pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Next, add egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with milk; beat well after each addition.
4. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold into the cake batter using a rubber spatula.
5. Spread the mixture evenly into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean..
6. Allow cake to cool. Meanwhile, stir together 2 cups heavy cream, evaporated milk and sweetened condensed milk in a small bowl.
7. Pour the mixture over the cake until it won’t absorb any more. (You may have leftovers.)
8. Combine whipping cream and sugar for frosting and spread over soaked cake. Refrigerate cake until serving. Pour leftover milk mixture onto serving plates and swirl with jam or chocolate if desired.
9. Place cake on top of milk mixture and enjoy. This recipe will be love at first bite!

Recipe via All Recipes

Yields: 2

• 1/4 teaspoon cumin seeds
• 2 tablespoons orange juice
• 1 tablespoon vegetable oil
• 1 tablespoon steak seasoning
• 1 teaspoon lime juice
• 3/4 teaspoon dried oregano
• 3/4 pound beef rib eye steaks

• 7/8 tablespoon salt
• 1/4 tablespoon black pepper
• 1/4 tablespoon dehydrated onion
• 1/8 tablespoon dehydrated garlic
• 1/8 tablespoon crushed red pepper
• 1/8 tablespoon dried thyme
• 1/8 tablespoon dried rosemary
• 1/8 tablespoon dried coriander

1. Mix all seasoning ingredients and set aside.
2. In a skillet over medium-high heat, brown cumin seeds stirring constantly until all seeds are dark brown and smell toasted, about 1 minute. Immediately pour seeds into a bowl to stop the cooking.
3. In the same bowl, mix cumin seeds with orange juice, vegetable oil, steak seasoning (approximately 1 tablespoon), lime juice and oregano to make your marinade.
4. Refrigerate for at least 30 minutes. Extra refrigeration time will enhance the flavor.
5. Place steaks in a large, resealable plastic bag, pour marinade over the meat and squeeze out all the air. Seal the bag and turn it over several times to coat the meat with the marinade thoroughly.
6. Preheat your grill to medium-high heat and lightly oil the grate.
7. Remove steaks from marinade, shaking off any excess. Grill steaks until seared on the outside and still slightly pink at the centers, 6-8 minutes per side. A meat thermometer should read 145⁰F.
8. Allow steak to rest for a few minutes before serving. This entrée can be presented over rice or salad with fresh squeezed lemon, lime or orange juice to taste..

Recipe via All Recipes and Food.com

Yields: 2

• 1 large, overly-ripe plantain (peeled)
• 2 tablespoons vegetable oil
• 1-1/2 tablespoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 tablespoon white sugar (or to taste)

1. Cut plantain in half and then slice each halve into three strips.
2. In a large skillet, heat vegetable oil over medium-high heat. Gently place plantain strips in the oil once hot.
3. Drizzle vanilla extract over plantains and season with cinnamon.
4. Cover and heat until browned—about 5-7 minutes on each side.
5. Remove from skillet and place on a plate lined with paper towel.
6. Sprinkle plantains with sugar, if desired, and serve.

Recipe via All Recipes

Serves: 2 (4 patties total)

• 1/4 cup chopped onion
• 1 (15 ounce) can garbanzo beans, rinsed and dried
• 1/4 cup chopped fresh parsley
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 tablespoon all-purpose flour
• 1 egg, beaten
• 2 teaspoons olive oil

1. Wrap onion in cheesecloth or dishcloth to squeeze out moisture and then set aside.
2. Place garbanzo beans, parsley, garlic, cumin, coriander, salt and baking soda in a food processor. Process until the mixture is coarsely pureed.
3. In a bowl, mix garbanzo bean mixture with onions. Stir in flour and egg.
4. Shape mixture into four large patties and let stand for 15 minutes.
5. Preheat oven to 400°F.
6. In a large oven-safe skillet, heat olive oil over medium-high heat. Place patties in skillet and cook about 3 minutes until golden brown.
7. Place skillet into preheated oven and bake about 10 minutes until heated through.
8. Now your falafel is ready to serve. Enjoy these Mediterranean bites hot out of the oven or refrigerate to enjoy later, hot or cold.

Recipe via All Recipes

Yeilds: 4 servings

• 1/4 cup extra virgin olive oil
• 1 (2 ounce) can anchovy fillets, minced
• 1 pound large sea scallops
• 1 large red bell pepper, coarsely chopped
• 1 large orange bell pepper, coarsely chopped
• 1 red onion, coarsely chopped
• 2 cloves garlic, thinly sliced
• 1 teaspoon minced lime zest
• 1 1/2 teaspoon minced lemon zest
• 8 sprigs fresh parsley (garnish)
• Salt and pepper

1. In a large skillet, heat olive oil and anchovies on medium-high heat. Stir to dissolve anchovies.
2. Add sea scallops to skillet and cook without moving the scallops for 2 minutes.
3. In a bowl, combine red and orange peppers with onion, garlic, lime zest and lemon zest and season with salt and pepper.
4. Add vegetables to scallops and continue cooking for 2 more minutes until scallops brown.
5. Turn scallops and cook for 4-5 minutes to brown the other side of the scallops.
6. Serve scallops and vegetables garnished with parsley sprigs and enjoy. Try this alone as a low-carb option or over pasta or rice for a heartier entrée.

Recipe via All Recipes

Yeilds: 6-7 servings

• 2 tablespoons olive oil
• 1 cup chopped red onion
• 2 cups coarsely chopped green pepper
• 2 large garlic cloves, crushed
• 1 cup sliced mushrooms
• 1 small eggplant, unpeeled
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup Kalamata olives, pitted and sliced
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 tablespoon chopped fresh rosemary
• 1 cup coarsely chopped parsley

1. In a large skillet, heat 1 tablespoon olive oil.
2. Sauté onion and pepper for about 10 minutes until soft.
3. Then add another tablespoon of olive oil, garlic, mushrooms and eggplant.
4. Simmer, occasionally stirring until eggplant is softened but not mushy (about 15 minutes).
5. Add tomatoes, olives, garbanzo beans and rosemary. Let simmer for 10 minutes.
6. Stir in parsley and your stew is ready to be served. Sprinkle feta cheese on top of your stew for an extra touch of the Mediterranean and enjoy with friends and family.

Recipe via All Recipes

Yields: 3 dozen

• 1/2 molasses
• 1/4 cup honey
• 1/4 cup shortening
• 1/4 cup margarine
• 2 eggs
• 4 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 cup brown sugar
• 1 1/2 teaspoons ground cardamom
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 2 teaspoons anise extract
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1 cup confectioner’s sugar

1. Over medium heat, stir molasses, honey, shortening and margarine in a saucepan until creamy. Remove from heat and cool to room temperature before stirring in eggs.
2. In a large bowl combine flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper and salt.
3. Add the molasses mixture to the dry ingredients’ bowl. Stir thoroughly until fully combined to make a dough.
4. Refrigerate for at least 2 hours.
5. Preheat oven to 325°.
6. Remove dough from refrigerator and roll into balls (about the size of an acorn).
7. Arrange on baking sheet(s) at least 1 inch apart and bake for 10-15 minutes.
8. Remove baking sheet from oven and move cookies to cooling rack until room temperature.
9. Dust cookies with confectioner’s sugar and share with guests, colleagues and friends.

Recipe via All Recipes

Yields: 2 dozen

• 1 cup unsalted butter
• 1/2 (16 ounce) package phyllo dough*
• 2 cups chopped pecans
• 1 1/2 tablespoons whole cloves
• 1 1/2 cups water
• 1/3 cup white sugar
• 1 cinnamon stick
• 1 cup honey

• 4 cups flour
• 1 teaspoon salt
• 1 1/3 cups tepid water
• 1/4 cup olive oil

1. Sift flour and salt into a mixing bowl and add water and olive oil. Stir until ingredients form a soft dough.
2. Knead dough in the bowl until it becomes smooth, about 10 minutes.
3. Once well mixed and smooth, wrap the dough in plastic wrap and leave it to rest at room temperature for 1 hour. (If you chill the dough, always bring it to room temperature before using).
4. Separate dough a roll into 12 balls with hands.
5. For each dough ball, on a lightly floured surface, roll out into a square using a rolling pin and then dust with flour and roll out dough again with rolling pin. Repeat carefully until dough is 14 x 18 inches.
6. Set each thin rectangle of dough aside on a cloth and cover with waxed paper until all 12 are done and you are ready to make your baklava.

1. Preheat oven to 350°.
2. While your oven heats, melt butter over low heat. Pour 2 tablespoons of the butter into the bottom of a 9 x 13 inch baking pan.
3. Layer 3 sheets of phyllo dough in the pan (trim to fit).
4. Sprinkle 2 tablespoons of pecans on top of the dough.
5. Layer 3 more sheets of dough. Use a brush to cover the dough with a generous amount of melted butter. Sprinkle 2 tablespoons of pecans on top.
6. Repeat step 5 until pan is 3/4 full.
7. When you are done adding phyllo dough layers, score the dough to form diamonds with a sharp knife.
8. Press a clove at the end of each diamond and pour remaining butter over.
9. Bake 45-50 minutes, until golden brown.
10. While the baklava bakes, combine sugar, water and cinnamon stick in a medium sauce pan and bring to a boil stirring constantly.
11. Simmer for 10 minutes. Add honey and simmer for 2 more minutes.
12. Remove from heat and discard cinnamon stick.
13. Pour over hot baklava and cool on wire rack.

When cooled, cut into diamonds and your baklava is ready to serve

Baklava recipe via All Recipes

Phyllo dough recipe via food.com

Yields: 2 dozen

• 1/2 cup butter
• 1/4 cup white sugar
• 5 tablespoons unsweetened cocoa powder
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups graham cracker crumbs
• 1 cup shredded coconut
• 1/2 cup chopped walnuts
• 1/4 cup butter
• 2 cups confectioner’s sugar
• 2 tablespoons vanilla custard powder (or choose your favorite flavor)
• 3 tablespoons milk
• 4 (1 ounce) squares semisweet chocolate, chopped
• 1 tablespoon butter

1. Mix 1/2 cup butter, white sugar, cocoa, egg and vanilla in a heavy saucepan or double boiler. Stir over low heat until mixture is a custard consistency.
2. Add graham cracker crumbs, coconut and walnuts and mix well.
3. In a buttered 9 x 9 inch cake pan pack mixture.
4. Combine 1/4 butter, confectioner’s sugar, vanilla custard powder and milk. Beat until creamy.
5. Spread cream mixture into pan on top of melted mixture.
6. Refrigerate until hardened.
7. Melt semi-sweet chocolate with 1 tablespoon butter and drizzle on top of custard layer and refrigerate.

When all three layers are completely hardened, cut into squares to serve your guests this holiday season.

Recipe via All Recipes

• 2/3 cup sugar
• 3 eggs, beaten
• 3/4 cup canned pumpkin
• 1 5 oz can or 2/3 cup evaporated milk
• 1/4 cup sugar 1 teaspoon Pumpkin Spice*
• 1 teaspoon finely shredded orange peel
• 1 teaspoon vanilla
• Pomegranate seeds
• *Ingredients for Pumpkin Spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice

1. First, caramelize the sugar. In a heavy medium skillet melt 2/3 cup sugar over medium-high heat. Do not stir sugar, instead shake the skillet. When the sugar starts to melt, reduce heat to low and stir frequently with a wooden spoon until sugar is golden brown.
2. Remove the skillet from heat and immediately pour the caramelized sugar into four (4) ungreased 6-ounce custard cups. While holding the cups with potholders, evenly coat the bottoms of the cups by tilting the cups and then placing the cups in a 2-quart square baking dish.
3. In a mixing bowl stir eggs, pumpkin, pumpkin spice mix, evaporated milk, orange peel, vanilla, and 1/4 cup sugar. Pour this mixture over the caramelized sugar.
4. Place the baking dish with the cups in it on the oven rack and pour 1 inch of boiling water into the baking dish around the cups.
5. Bake in an oven at 325°F for 40-45 minutes or until a knife or toothpick inserted in the center of each comes out clean. Remove cups from water with potholders and cool on a wire rack.
6. Cover and chill for 4-24 hours.

Tip each cup upside down and slide flan out onto serving plate. Garnish with pomegranate seeds and enjoy this delicious Spanish sweet.

Recipe via Better Homes and Gardens

• Canola oil
• Nonstick cooking spray
• 2 large egg whites
• 3 tablespoons fresh chives, cut
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh lemon juice
• Salt
• Pepper
• 2 1/2 pounds (about 4 medium sized) baking (russet) potatoes, peeled

1. Preheat oven to 450°F. Spray 20 x 14 inch cookie sheet with nonstick cooking spray.
2. In a large bowl, mix egg whites with chives, flour, lemon juice, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground pepper.
3. Shred potatoes with a box grater or in a food processor with shredding disk attachment. Place shredded potatoes in a colander in sink and squeeze out excess liquid. Stir potatoes into the egg white mixture.
4. On cookie sheet, place 12 mounds (about 1/3 cup) of potato mixture leaving about 2 inches between each. Flatten each to be about 3 inches round.
5. Bake for 15 minutes, flip and bake for 15 more minutes or until browned and crisp on both sides.

Serve latkes as a breakfast item, side dish, or with applesauce to enjoy throughout the days of Hanukkah and even year round.

Recipe via Delish

• 4 fillets of cod, flounder, or sole (6 ounces each, 1/2 inch thick)
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper
• 1/2 pound (2-5) plum tomato(s), diced
• 12 pitted Kalamata olives, coarsely chopped
• 8 tablespoons shredded fresh basil
• 1 teaspoon grated lime zest
• 2 teaspoons fresh lime juice
• Lime wedges
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 ounces orzo or other tiny pasta
• 1 tablespoon unsalted butter

1. Heat oven to 400°F. Place fish in an oven safe baking dish. Brush filets with 1 tablespoon olive oil, then sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
2. In a medium bowl, combine tomatoes, olives, 2 tablespoons of the basil, lime zest and juice, 2 teaspoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper.
3. Bake fish 8 minutes, spoon salsa over fish and bake 2 more minutes. Meanwhile, cook pasta.
4. Drain pasta and toss it with unsalted butter and 4 tablespoon of basil.

Serve fish with basil and lime wedges to taste either plated with or on top of pasta. This is a light, flaky and tasty dish as an entrée for dinner any night of the year.

Recipe via Delish

• 1 (1-lb) loaf white bread, crusts removed, cut into 1inch cubes
• 1 cup white wine
• 2 cups dried apricots, apples, and currants, chopped
• 16 tbsp butter, softened
• 3 ribs celery, chopped
• 2 large onions, chopped
• 4 oz chicken livers, minced
• 2 cups walnuts, roughly chopped
• 3/4 cup heavy cream
• 1/2 cup minced flat-leaf parsley
• 2 tsp orange zest
• 2 eggs, beaten
• Kosher salt and freshly ground black pepper to taste

1. Heat oven to 350°. Bake bread cubes on a baking sheet until browned, 20–25 minutes. Transfer bread cubes to a large bowl; set aside. Boil wine in a 1-quart saucepan and add dried fruit; remove from heat and let steep for 30 minutes. Strain fruit; discard wine. Combine fruit with bread.
2. Heat 4 tbsp butter in a 12 inch skillet over medium-high heat. Add celery and onions; cook, stirring, until browned, 12–15 minutes. Stir in 8 tbsp butter and livers; cook until butter melts. Mix celery mixture with bread; stir in walnuts, cream, parsley, zest, and eggs. Season with salt and pepper.
3. Transfer stuffing to a 2-quart oval baking dish; dot with remaining butter. Cover with foil; bake for 50 minutes. Uncover, increase heat to 475°, bake until browned, 8–10 minutes, and then it is ready to serve as a side dish.

Recipe via Saveur

• 2 tbsp olive oil
• 1 (3-4 lb) whole chicken, cut into 8 pieces
• Kosher salt and freshly ground black pepper, to taste
• 4 tbsp unsalted butter
• 4 cloves garlic, finely chopped
• 2 large yellow onions, finely chopped
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp crushed saffron threads
• 2 cups chicken stock
• 1 cup pitted large green olives
• 1/3 cup dried apricots, roughly chopped
• 4 dried Turkish figs, roughly chopped
• 2 preserved lemons, quartered lengthwise
• 1/2 cup finely chopped cilantro
• 3 tbsp fresh lemon juice
• Cooked couscous, for serving

1. Heat oil in a 6-quart Dutch oven over medium-high heat. Season chicken with salt and pepper, and add to pot; cook, turning once, until lightly browned on both sides, about 10 minutes. Transfer to a plate, and set aside.
2. Heat butter in pot, and then add garlic and onions; cook, stirring, until soft, about 15 minutes. Add bay leaves, cumin, paprika, cinnamon, ginger, and saffron, and cook, stirring, until fragrant, about 2 minutes. Return chicken to pot along with stock, olives, apricots, figs, and preserved lemons, and bring to a boil; reduce heat to medium-low, and cook, partially covered, until chicken is cooked through and tender, about 15 minutes. Stir in cilantro, and juice, and remove from heat; serve over couscous.

Recipe from allrecipes

For the dough:

• 1 and 1/4 oz active dry yeast
• 1/4 cup sugar
• 1/8 cup milk, warmed
• 4 egg yolks
• 4 tbsp butter, softened
• 3 1/2 cups flour
• Grated zest of 1 lemon
• Pinch of salt
• 2 tbsp dark rum

For the filling:

• 3/4 cup raisins
• 6 pitted prunes, chopped
• 6 dried figs, chopped
• 2 oz dark rum
• 3/4 cup pine nuts, finely chopped
• 3/4 cup walnuts, finely chopped
• 1/2 cup hazelnuts, coarsely chopped
• 1/2 cup almonds, finely chopped
• 3 tbsp grated semisweet chocolate
• 1 tbsp candied fruits
• 4 tbsp crushed amaretti cookies
• 4 tbsp sugar
• 4 tbsp butter, melted
• 1 tsp vanilla extract
• Pinch of salt 2 eggs, lightly beaten

1. For the dough: Dissolve yeast with 1 tbsp sugar in 1/4 cup of the warm milk. Combine egg yolks, butter, and remaining sugar in the bowl of a standing mixer. Beat on medium until well mixed. Continuing to beat, add 3 cups of the flour, and then add lemon zest, salt, rum, and yeast. Gradually mix in remaining 1/2 cup milk until dough is smooth.
2. Turn dough out onto a lightly floured surface and knead for 5-7 minutes. Transfer dough to a large bowl, cover with a kitchen towel, and set in a warm place until doubled in size, 1-2 hours.
3. For the filling: Combine raisins, prunes, figs, and rum in a large bowl and set aside to macerate for 1 hour. Then mix in pine nuts, walnuts, hazelnuts, almonds, chocolate, candied fruits, amaretti, 3 tbsp of the sugar, butter, vanilla, and salt.
4. Preheat oven to 375°. Roll out risen dough on a lightly floured surface into a 12 in x 16 in rectangle. Brush around edges with beaten egg, then spread filling evenly over dough, avoiding edges. Working from long side, roll up dough jelly-roll style, then curl into a spiral. Place on a baking sheet, cover with a kitchen towel, and set aside to rise for 30 minutes.
5. Brush with egg, sprinkle with remaining 1 tbsp sugar, bake until browned, about 50 minutes, and then it’s ready to serve.

Recipe from allrecipes

• 1 tablespoon vegetable oil
• 2 small pieces of pita bread, torn
• 1 large English cucumber, finely diced
• 3 cups grape tomatoes, halved
• ½ red onion, fined diced
• ¾ cup chopped Italian parsley
• ¾ cup chopped fresh mint
• 2 tablespoons extra-virgin olive oil (or to taste)
• 1 tablespoon fresh lemon juice (or to taste)
• 1 clove garlic, crushed
• Kosher salt and fresh ground pepper to taste
• Ground sumac
• Crumbled feta cheese to taste

1. Heat vegetable oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry batches until golden brown and blot dry with paper towel.
2. Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, garlic, kosher salt, ground black pepper, and sumac in a bowl. Gently toss salad with fried pita pieces.
3. Season to taste.

Recipe from allrecipes

• 2 onions, chopped
• 2 cloves of garlic, minced
• 1 teaspoon grated fresh ginger
• 6 cups water
• 1 cup red lentils
• 1 can (15 ounce) garbanzo beans (chick peas), drained
• 1 can (19 ounce) cannellini beans
• 1 can (14.5 ounce) diced tomatoes
• ½ cup diced carrots
• ½ cup chopped celery
• 1 teaspoon garam masala
• 1 ½ teaspoon ground cardamom
• ½ teaspoon ground cayenne pepper
• ½ teaspoon ground cumin
• 1 tablespoon olive oil

1. In a large pot sauté onions, garlic, and ginger in olive oil for approximately 5 minutes.
2. Add water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper, and cumin. Bring to a boil for a few minutes then simmer for 1-1 ½ hours (possibly longer) until lentils are soft.
3. In a food processor or blender, puree half the soup. Stir pureed soup back into the pot and enjoy!

Recipe from allrecipes

• 6 eggs
• 1/2 lb plain sausage meat
• 1/2 lb pork mince
• 3 tbsp chopped mixed herbs (like chives, sage, parsley and thyme)
• A pinch of ground mace
• 1 tbsp English mustard
• Splash of milk
• 1 3/4-2 cups flour
• 3 1/2 oz panko breadcrumbs
• Vegetable oil, to cook

1. Put four of the eggs into a pan, cover with cold water and bring to the boil. Turn down the heat and simmer for five minutes, then put straight into a large bowl of iced water for at least 10 minutes. Put the meat, herbs, mace and mustard into a bowl, season and mix well with your hands. Divide into four. Carefully peel the hard-boiled eggs. Beat the two raw eggs together in a bowl with a splash of milk. Put the flour in a second bowl and season, then tip the breadcrumbs into a third bowl. Arrange in an assembly line.
2. Put a square of cling wrap on the work surface, and flour lightly. Put one of the meatballs in the center, and flour lightly. Then put another square of cling film on top. Roll out the meat until large enough to encase an egg and remove the top sheet of cling wrap.
3. To assemble the egg, roll one peeled egg in flour, then put in the center of the meat. Bring up the sides of the cling wrap to encase it, and smooth it into an egg shape with your hands. Dip each egg in flour, then egg, then breadcrumbs, then egg and then breadcrumbs.
4. Fill a large pan a third full of vegetable oil, and heat to 350°F (or when a crumb of bread sizzles and turns golden, but does not burn, when dropped in it). Cook the eggs a couple at a time, for about seven minutes, until crisp and golden, then drain on paper towels before serving. Now the eggs are ready to be enjoyed on any spring day.

Recipe from The Guardian

Crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3/4 stick unsalted butter (chilled)
• 1 extra large egg or 2 small eggs
• 1-2 tbsp ice water, or as much as needed

Filling:

• 1/2 cup uncooked Arborio rice
• 4 cups water or whole milk*
• 7 large eggs
• 1 cup sugar
• 2 tsp lemon extract (or the zest and juice of 1 Meyer lemon)
• 2 tsp pure vanilla extract
• 1 lb ricotta cheese (drained)

*Though 1/2 cup arborio rice to 4 cups water or milk usually works perfectly, depending on the brand of rice, some absorb more, some less. If you find the rice is completely cooked after the 20 minutes and there is still some water left, you can simply drain it.

1. With a food processor: For the crust, combine flour, sugar, salt, and baking powder in the work bowl of a food processor fitted with a metal blade; pulse several times to combine. Add the butter and pulse about 10 times until the dough becomes pebbly in texture. Add the eggs and pulse repeatedly until the dough begins to stick together. Slowly add the ice water by the tablespoonful, while using a few long pulses. Add more drops of ice water as necessary, until the dough holds together well. Invert the dough onto a floured work surface. Form into a circle, flatten into a disc, wrap in plastic wrap, and refrigerate while preparing the filling. (Dough can be kept in the refrigerator for up to 2 days before continuing.)
2. Without a food processor: If you don’t have a processor, then combine the dry ingredients in a bowl; add chunks of chilled butter, and using a pastry blender or two forks, chop the butter until it resembles little pebbles. At this point, add the eggs and ice water, and stir with a spoon until the dough begins to form. Using your hands and working the dough as little as you can, transfer it to a lightly floured surface. Knead until the dough holds together. Form the dough into a ball, flatten into a disc, wrap in plastic, and chill while preparing the filling. (Dough can be kept in the refrigerator for up to 2 days before continuing.)
3. To make the filling, place the rice and water in medium heavy-bottom saucepan and bring to a boil. Reduce the heat to low and cook the rice, uncovered, stirring occasionally for about 15-20 minutes, or until the water is absorbed and the rice is sticky. The rice should still be firm as it will finish cooking in the oven. Remove from heat and set aside.
4. Add the eggs and sugar to a large bowl and using a hand-mixer, beat until well combined. Add lemon extract and vanilla extract, and beat on low for about 10 seconds. Add the drained ricotta and beat on low for a few seconds until just combined. Add cooked rice and mix with a rubber spatula until well combined, making sure there are no clumps of rice. Place in the refrigerator.
5. Place a rack in the lower third of the oven and preheat to 375F. Coat the 10.5-inch pie plate with cooking spray. Turn out the dough onto a lightly floured surface and roll into an 11-inch circle. Transfer the dough to the prepared pie plate, gently pressing it into the bottom and sides. No fluted crust in necessary since, like a tart, the crust is flush with the filling. At this point, set the crust in the freezer for about 10-15 minutes to get it really chilled, which will make for a flakier crust.
6. Remove the chilled crust from the freezer and pour the filling to about 1/4 of an inch below the top of the crust, as it will puff up slightly when baking. Note: If you have some extra filling left over, then you can pour it into a small baking dish or ramekins for a crustless version, and follow the same baking instructions.
7. Bake for 1 hour or until the filling puffs up, turns golden, and is “set,” meaning it should not be jiggly when you gently move the pie plate from side-to-side. Remove from the oven and let cool on a rack. Serve at room temperature or chilled and enjoy this delectable dessert.

Recipe from blogher

• 3 cups of water
• 3 tbsp red wine vinegar
• 4 tbsp smoked paprika
• 1 1/2 tsp salt
• 1 1/2 tsp granulated white sugar
• 1 1/2 tbsp freshly ground black pepper
• 1 1/2 medium sweet white onions, chopped
• 1 1/2 large tomatoes, seeded &chopped
• 4 tbsp chopped fresh parsley
• 6 large baking potatoes, scrubbed &cut into 2-inch chunks
• 1 1/2 lbs smoked sausage, thinly sliced

1. Preheat oven to 375°F.
2. Pour water into a roasting pan.
3. Add vinegar.
4. Sprinkle paprika and sugar over the water; mix to remove the lumps.
5. Add salt, pepper, onion, tomato, parsley, potatoes and sausage.
6. Toss and mix well.
7. Bake, uncovered, for 1 1/2 to 2 hours.
8. Stir a few times while cooking.
9. Once that is complete, this perfect pairing item is ready to serve as a side for your Easter dinner.

Recipe from yummly

• 1/4 cup butter softened
• 1/2 (8 oz) package of cream cheese
• 1 tsp vanilla extract
• 4 cups confectioners’ sugar
• 2 1/2 cups flaked coconut
• 1 tbsp ground cinnamon

1. In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar and beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color. When the time comes to serve these treats up, enjoy the cheerfully surprised faces as everyone bites in to this masked, sweet delight!
2. Step 2

Recipe from All Recipes

• 4 cups all-purpose flour
• 4 tbsp white sugar
• 1 tsp baking soda
• 1 tbsp baking powder
• 1/2 teaspoon salt
• 1/2 cup margarine softened
• 1 1/4 cup buttermilk
• 1 egg
• 1/4 cup butter, melted

1. Preheat oven to 375°F.
2. Lightly grease a large baking sheet.
3. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine.
4. Stir in one cup of buttermilk and egg.
5. Turn dough out onto a lightly floured surface and knead slightly.
6. Form dough into a round and place on prepared baking sheet.
7. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture.
8. Use a sharp knife to cut an 'X' into the top of the loaf.
9. Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes. Let the bread slightly cool and set, then serve it up to enjoy!

Recipe from All Recipes

• 1 pastry for a 9 inch single serving crust pie
• 1 (4lb) whole chicken deboned, and cut into bite sized pieces
• 4 slices cooked ham
• 4 leeks, chopped
• 1 onion, chopped
• Salt and pepper
• 1 pinch ground mace
• 1 1/4 cups chicken stock
• 1 tbsp milk
• 1/2 cup heavy cream

1. Preheat the oven to 350°F. In a 1 1/2 quart casserole dish, layer the chicken, ham, leeks and onion a couple of times each until the dish is full. Season each layer with a little salt, pepper and mace. Pour the chicken stock over the layers, and dampen the edges of the dish.
2. Roll the pie pastry out large enough to cover the top of the dish, and place over the top. Crimp the sides down with a fork, and trim the excess from the edges. Cut a round hole in the center of the pastry. Roll dough scraps out and cut into strips. Use the strips to form a design, and place lightly over the hole. Brush the entire top with milk.
3. Bake for 35 to 45 minutes, until chicken is cooked through. If the top crust is getting too brown, cover it with parchment or aluminum foil. While the pie is baking, heat the cream over low heat. When the pie is cooked, remove from the oven, and carefully remove the design from the hole. Pour the cream into the hole, and replace the design. Let stand for a few minutes before serving, then cut a slice and enjoy each bite of this delectable dish.

Recipe from All Recipes

• 4 tbsp salted butter
• 1/3 cup milk
• 3/4 cup baked, mashed sweet potato
• Pinch of ginger
• 1/4 tsp salt
• 1 1/3 cup flour
• 2 tsp baking powder

1. Preheat your oven to 375°F and roast your sweet potatoes until soft (be sure to cut them with a knife so they don’t burst). This can take up to an hour depending on the size of your sweet potato. Then peel or mash your potatoes. You may want to do this the night before so your morning routine is quicker. Reduce the oven heat to 350°F.
2. While the sweet potatoes are still very hot, add 3/4 cup of them to a bowl with the cubed butter to melt. If sweet potatoes are cold melt the butter then combine. Next add in the milk, ginger, and salt.
3. Mix the sweet potato mixture with the flour and baking soda on a heavily floured board. Press the dough flat to about an inch thick (With heavily floured hands). Use a cookie cutter dipped in flower (heart shaped for the occasion) to create your biscuit shapes. Lay the biscuits two inches apart, on a lined baking sheet. Bake for 15-20 minutes, or until puffed and golden.
4. Share these fresh baked biscuits and enjoy!

Recipe from Global Table Adventure

• 2 avocados, halved and pitted
• Minced red onion
• 2 small tomatoes
• 2 sprigs fresh parsley, minced
• 1 tbsp olive oil
• 2 tsp vinegar
• Salt
• Pepper

1. Chop your onion finely and your tomatoes into slightly larger chunks, combining in a bowl with minced parsley.
2. Add olive oil, vinegar, then salt and pepper to preferred taste.
3. Slice avocado in half and serve in a “boat” with salsa on top or cube avocado, tossing together.

Recipe from Global Table Adventure

• 1 liter of water
• 3/4 cup (approx. 130 g) coarse semolina
• 1 1/4 tsp salt, or to taste
• 3 cups (750 ml) milk
• 2 tbsp butter
• 1 tsp anise seeds, or more to taste
• Honey

1. Bring water to a boil and stir in the semolina and salt.
2. Simmer gently while stirring frequently, for 10 to 15 minutes, until the semolina is tender and the mixture is thick.
3. Remove and stir in the milk, butter and anise seeds.
4. Bring back to a simmer, and cook for five to 10 minutes longer, or until the soup reaches a consistency you like.
5. You can serve warm with honey on the side or sweeten the soup with the honey added in.

Recipe from About.com

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 5 teaspoons curry powder
• 1/4 teaspoon ground red pepper (cayenne)
• 5 cups vegetable broth
• 1 bunch (1-pound) Swiss chard, tough stalks removed, coarsely chopped
• 2 cups (about 14 ounces) dried red lentils
• 1 can (15-ounce) chickpeas, rinsed and drained
• 1 teaspoon salt
• 6 tablespoons thick Greek yogurt, thinned with 2 tablespoons water
• 1 red or green jalapeño chili, stemmed and thinly sliced
• 1 lime , cut into 6 wedges

1. Heat the oil in a large saucepan over medium, add onion and cook while stirring frequently for about 10 minutes or until lightly golden. Stir in some curry and red pepper, then add four cups of broth and chard, increasing heat and bringing to a boil until the chard is wilted.
2. Stir in some chickpeas and lentil, then reduce the heat to low. Cover and simmer for 16 to 18 minutes and stir twice until the lentils are tender. Remove soup from the heat, and puree half into a blender or food processer. Stir in the remaining broth and salt, warming over low heat for two minutes.
3. Divide the soup among bowls and drizzle a tablespoon of thinned yogurt over each serving. Garnish them with a lime wedge and a few slices of jalapeño and enjoy.

Recipe from Oprah

• 1 tablespoon canola oil
• 1 pound chicken breast tenders, cut into 1-inch strips
• 1 cup prechopped onion
• 1 cup thinly sliced red bell pepper (about 1 medium)
• 1 1/2 teaspoons bottled minced garlic
• 1/4 cup whipping cream
• 1 tablespoon paprika
• 1 tablespoon tomato paste
• 1 teaspoon caraway seeds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (14.5-ounce) can diced tomatoes, undrained

1. Begin by heating canola oil in a large skillet over medium heat, and then add chicken and cook for five minutes or until browned, while stirring occasionally. Remove the chicken from the pan and keep warm.
2. After removing the chicken, add onion, bell pepper and garlic to the pan and sauté for four minutes or until tender. Put the chicken back into the pan, and stir in the cream and remaining ingredients. Cover the pan and simmer the chicken for five minutes or until done, as the sauce gets a little thick. Once done, distribute onto plates and enjoy this delicious chicken dish.

Recipe from MyRecipes

• 1 tablespoon olive oil
• 1 onion, sliced
• 1 1/2 lb diced lean casserole beef
• 2 teaspoon crushed garlic
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 cup raisins (sultanas), unpacked
• 1/2 cup apricot nectar
• 1/2 cup beef stock

1. Put a small amount of oil in a deep-sided pan on high and fry onion until it browns. Remove the onion and then put aside.
2. Heat more oil on high and brown the beef in small batches, removing each before adding the next. Then, return the beef and onion to the pan, while adding the remaining ingredients and stirring to combine.
3. Turn the heat down to low, cover the dish and let simmer until fork tender (close to two hours). Stir occasionally and season to taste. Boil with the lid off for 10 to 15 minutes if casserole needs thickening and dig into this tasty beef dish.

Recipe from CalorieKing

• 1 pkg. Italian mild sausage links
• 1/2 cup butter
• 2 cups chopped celery
• 1 medium onion, chopped
• ½ cup green pepper, chopped
• 3 medium garlic cloves, minced
• 12 cups unseasoned bread stuffing, cubed
• ½ cup Parmesan cheese, shredded
• 1 can (2.25 oz.) black olives, sliced &drained
• 1 tbsp. fresh basil or 1 teaspoon dried basil, minced
• 1 tsp. rubbed sage
• ½ tsp. salt
• ¼ tsp. pepper
• 4 cups chicken broth
• 2 medium eggs, lightly beaten

1. In a large skillet, cook sausage links over medium heat until they are no longer pink, then drain.
2. Remove the links from the skillet, set them aside, and then melt butter in the same skillet.
3. Add celery, onion, green pepper and garlic to sauté until tender.
4. In a large bowl, combine the cubed stuffing, sausage, celery mix, cheese olives and other seasonings.
5. Add broth and eggs to the bowl, tossing to combine it all.
6. Spoon combination into a baking dish, cover it and bake at 325°F for 60 minutes.
7. Uncover and bake for 10 more minutes until lightly browned at 160°F.
8. Remove your stuffing from the oven and enjoy.

Recipe from Johnsonville

• 1 lb. pumpkin seeds removed, cut into 1" cubes (keep or remove skin as you prefer)
• 2 large onions sliced thinly
• 3 tbsp. finely chopped garlic
• 3 dry red chilies
• 1/2 tsp. fenugreek seeds
• 1 tsp. cumin seeds
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. raw mango powder
• 1/2 tsp. sugar
• 2 tbsp. vegetable/ canola/ sunflower cooking oil
• Salt to taste

1. Heat oil in a flat pan; add cumin and fenugreek seeds, and then fry until sputtering quits. Add dry red chilies to fry for another half minute. Insert garlic and onions, frying until the onion is soft. Then add powdered spices, mix well and cook for two to three minutes.
2. Add pumpkin and sugar, then seasoning with salt and mix well. Cook until the pumpkin begins to soften and sprinkle with water if needed. Serve with your choice of hot flatbread or grain.
3. We all love classic fall dishes like pumpkin pie, but each of the above recipes provide a truly unique cuisine option for this season. Ravioli and curry aren’t two things you would regularly think of to have that pumpkin flavor, but that’s what makes each of these options great for a new meal.

Recipe from about.com

• 2 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. extra-virgin olive oil
• 3 large eggs, lightly beaten
• 1 2 1/2-lb. cheese pumpkin, seeds removed and cut into chunks
• 2 egg yolks, lightly beaten
• 2 tbsp. extra-virgin olive oil
• 1 small yellow onion, peeled and finely chopped
• 1 tsp. crushed red pepper
• 6 amaretti, or Italian almond cookies, crushed into crumbs
• 1 tsp. ground cinnamon
• ¼ cup grated parmigiano-reggiano
• 2 tbsp. honey
• 1 cup dry white wine
• 1 tsp. salt
• 6 tbsp. butter
• 18 fresh sage leaves, chopped

1. For the pasta, combine flour, salt and oil in a food processor, and then slowly pour eggs until the dough forms a ball after about two minutes. Divide the pasta dough into four parts, roll out each until they are flat and roll the dough into long, thin sheets. Covering the sheets with a damp kitchen towel, cut them into 12 squares, and then arrange in single layers onto a baking sheet with wax paper to separate. Refrigerate until ready for use.
2. To make the filling, preheat the oven to 350°. Bake pumpkin pieces on a baking sheet with light oil until they are tender, for about 30 to 45 minutes. Set aside for about 10 minutes, remove when ready and discard skin. Place pumpkin pulp into a mixing bowl, then mash and beat in egg yolks to set aside.
3. Use a large pan over medium heat with olive oil, adding onions, and sautéing until soft. Add red pepper, amaretti, cinnamon, parmigiano-reggiano, honey, wine and salt. Cook for three to four minutes, then mix in pumpkin and cook for another two minutes. Make smooth using a food processor, then return the mixture to the same pan and keep warm over low heat.

Recipe from Saveur

• 1/2 cup whole-berry cranberry sauce, pureed
• 2 cups mayonnaise
• 2 tsp. prepared horseradish
• 1 tsp. lemon juice
• Confectioners’ sugar (optional)

1. In a medium-sized bowl, whisk together cranberry sauce, mayonnaise, horseradish, a teaspoon or tablespoon of lemon juice and confectioners’ sugar to taste.
2. Cover with plastic wrap and refrigerate until you are ready to serve.

Recipe from about.com

• 6 tbsp. Spanish paprika
• 2 tbsp. cumin seeds, ground
• 1 tbsp. mustard seeds, ground
• 4 tsp. fennel seeds, ground
• 4 tsp. coarsely ground black pepper
• 2 tsp. kosher salt

1. Add all six ingredients together in a large bowl and mix. Before beginning to cook the turkey, rub the skin side down with the rub and cook until slightly charred and a small crust begins to form on the outside for best taste.
2. With these three simple recipes, you’re ready to add some great international tastes to your Thanksgiving spread, whether it’s a new kind of stuffing, great flavor for the turkey or a dipping sauce with one of the holiday’s great flavors, you’re ready to go.

Recipe from Food Network

• 2 pounds chicken breast fillets, trimmed of fat and cut into bite-sized pieces
• 1 cup soy sauce
• 1/2 cup sake or dry sherry
• 12 scallions, dark green tops removed and cut into 2 inch pieces
• 2 tablespoons chives
• 1 tablespoon fresh ginger root, peeled and grated
• 2 teaspoons sugar
• 10 bamboo skewers

1. To begin, create your marinade, by combining a half cup of soy sauce with sake or dry cherry, ginger and chives, then mixing well. Combine the chicken pieces and marinade in a sealable bag, toss and refrigerate it for one hour. Then, preheat the grill, remove the chicken from the bag and place onto skewers, alternating pieces of entrées and scallions.
2. Cover the skewers with the remaining marinade and place them onto the grill, cooking until the chicken is done. Once completed, these scrumptious kebabs pair wonderfully with a half cup of soy sauce for dipping.

Recipe from about.com

• 2 small handfuls chopped rosemary
• 1/2 cup olive oil, plus more for grill grates
• Lemon juice (2 lemons)
• Kosher salt and freshly ground black pepper
• 2 (3 1/2-pound) chickens
• 3 large handfuls arugula
• Sliced lemons (1 lemon)
• Equipment: 2 foil-covered

1. Begin by preheating the grill to medium-high and adding chopped rosemary, olive oil, lemon juice, salt and pepper to a large plastic bag.
2. Cut down each side of the chicken’s backbone, remove the backbone, and place the chicken in the plastic bag to marinate.
3. Then oil the grill grates, remove the chicken from the marinade and place it skin-side down on the grill rack.
4. Use two foil-covered bricks to weigh the chicken down and grill it for 20 minutes.
5. Remove the bricks, flip the chicken, and then continue to cook for 15 to 20 more minutes or until the chicken reaches 165 degrees Fahrenheit.
6. Rest the chicken for five minutes, then carve and serve it with lemon slices for an appetizing entrée.

Recipe from Cooking Channel

• 2 tablespoons red curry paste
• 1/4 cup canola oil
• 2 tablespoons canola oil
• 5 tablespoons fresh lime juice
• 2 pounds beef skirt steak, cut crosswise in thirds
• 1/4 cup clover honey
• Kosher salt
• Pepper
• 2 (1 pound each) vidalia or other sweet onions, cut into 1/4-inch-thick slices
• 1 tablespoon steak rub seasoning
• 2 tablespoons barbecue sauce
• 16 (6-inch) flour tortillas
• Pickled roasted peppers
• Avocado crema
• Fresh cilantro leaves, for garnish

1. Start by combining the curry paste, the one fourth cup of oil, and two tablespoons of lime juice in a food processor, mixing until smooth, and then spreading the mixture on top of the steak.
2. Cover the steak with plastic and refrigerate between four and 12 hours to marinate. Whisk the honey and remaining lime juice, and then prepare the grill on high for direct grilling.
3. Add salt and black pepper to the steak and then grill for 10 minutes until it is slightly charred on both sides. Then transfer the steak to a cutting board to rest for another 10 minutes.
4. Brush onion slices with the two tablespoons of oil and sprinkle with salt and black pepper. Add steak rub to the onion slices and place them down on the grill until light golden brown.
5. Then brush the onion slices with barbeque sauce and grill until cooked through.
6. After transferring to a bowl and separating the rings, grill the tortillas for five minutes.
7. Thinly slice the steak and place the slices on a serving platter before drizzling with the honey-lime dressing.
8. Put the tortillas on a flat surface and arrange a few slices of beef down the center of each.
9. Top it off with onion slices, peppers, avocado cream and some cilantro, then roll it all together and enjoy!

Recipe from Good Housekeeping

• 2 cups milk
• 1/2 of a vanilla bean, split lengthwise
• 1/8 teaspoon salt
• 1/2 cup quick-cooking polenta mix
• 1/4 - 1/3 cup sugar
• 1/4 cup mascarpone cheese, softened
• 1 tablespoon honey
• 1/4 cup apricot preserves or other preserves

1. Combine milk, split vanilla bean and salt into a medium saucepan and bring to simmer. Cover the pan and remove from heat, standing for 15 minutes and letting the milk fuse for flavor, then remove the vanilla bean and set it aside.
2. Let the milk mixture boil over medium to high heat, and then reduce to medium. Add polenta mix and stir throughout, then cook and stir for five to seven minutes or until the mixture has turned thick. Remove from the heat, stir in sugar, cover and let it stand for five minutes.
3. In a small bowl, combine honey and mascarpone cheese, using the tip of a knife to scrape out seeds from the vanilla bean. Stir the vanilla seeds into the mascarpone mix. Divide the polenta mix among dishes, top with preserves and mascarpone mix and en

Recipe from Better Homes and Gardens

• 4 fresh red, yellow or orange bell peppers
• 2 teaspoons olive oil
• ¼ cup diced onion
• ½ teaspoon minced garlic
• 1 cup (3 ounces) sliced mushrooms
• ½ pound (10 medium stalks) fresh asparagus, trimmed and sliced
• 1 cup couscous, cooked according to package directions
• 1 cup Patak's Jalfrezi Curry Simmer Sauce
• 1 cup cubed paneer (Indian cheese) or fresh mozzarella cheese

1. Preheat oven to 350°F.
2. Slice off tops of bell peppers, remove seeds and pith. Rinse well and set aside.
3. Heat oil in a non-stick skillet over medium heat. Stir in onion and garlic; cook for 1 to 2 minutes to soften. Add mushrooms and asparagus and continue to cook for 2 minutes.
4. Transfer cooked vegetables to a mixing bowl; stir in cooked couscous, simmer sauce and cheese. Stuff couscous mixture into prepared peppers, place in a baking dish and bake for 15 to 20 minutes or until cheese is melted. Serve immediately, or cover and keep warm until ready to serve for up to 30 minutes.

Adapted from pataksusa.com

• 1 pound boneless, skinless chicken breasts
• ½ teaspoon salt
• 2 teaspoons oil
• 1 jar Patak's Simmer Sauce, Hot and Spicy Tikka Masala
• 2 tablespoons tomato paste
• 1 cup diced English (seedless) cucumber
• ¼ cup minced green onions
• ¼ cup chopped fresh cilantro
• 2 tablespoons fresh lemon OR lime juice
• 8 large Boston, Bibb OR Romaine lettuce leaves

1. Place chicken and salt into a food processor and pulse until 1/4 to 1/2-inch piece size.
2. Heat oil in a large nonstick skillet over medium-high heat, and then add chicken, simmer sauce and tomato paste stirring to combine. Cook for 8 to 10 minutes stirring occasionally to crumble, until thoroughly cooked.
3. Remove from heat, and then stir in cucumber, onion, cilantro, and lemon juice.
4. Serve immediately by scooping onto lettuce leaves.
5. For a spicy sauce to drizzle on these lettuce wraps, stir together: 1/2 cup Major Grey Mango Chutney, 2 tablespoons lemon juice, 2 teaspoons Sriracha sauce (Asian chili sauce) and 1/2 teaspoon crushed red pepper.

Adapted from pataksusa.com

• 1 tablespoon Patak's Mild Curry Paste
• 1 cup diced onion
• 2 teaspoons fresh minced ginger
• 1 jalapeno pepper, stemmed and seeded (optional)
• 2 cloves garlic
• 2 tablespoons olive oil OR ghee
• 2 cups diced tomatoes
• 1 jar (15 ounces) Patak's Tikka Masala Curry Simmer Sauce
• 1/2 cup water
• 1/2 pound dried chickpeas (garbanzo beans) cooked according to package directions OR 2 cans, (15 ounces each) rinsed and drained Salt and pepper to taste
• 1/4 cup loosely packed fresh cilantro (optional, for garnish)

1. Combine curry paste, onion, ginger, jalapeno pepper and garlic in the bowl of a blender or food processor, then process for 20 to 30 seconds or until finely chopped.
2. Heat oil in a non-stick skillet over medium heat, then add onion mixture and tomatoes; cook for 2 to 3 minutes, stirring to blend.
3. Stir in tikka masala simmer sauce, water and chick peas and continue cooking for 10 to 15 minutes stirring occasionally until slightly thickened.
4. Garnish with cilantro, if desired, and serve immediately.

Adapted from pataksusa.com

• 2 medium eggplants, halved lengthwise (8 to 12 ounces)
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 2 cups cauliflower florets
• 1 cup baby carrots, quartered lengthwise
• 1 medium zucchini, quartered and sliced
• 4 ounces sliced mushrooms
• 1 jar Patak's Simmer Sauce, Hot and Spicy Jalfrezi
• 1/2 cup water OR vegetable broth
• 2 cups cooked basmati rice
• 1/4 cup loosely packed fresh cilantro

1. Preheat oven to 400°F. Line a baking sheet with aluminum foil and set aside, then hollow out centers of eggplant halves using a spoon leaving a 1-inch thick margin. Reserve eggplant centers, then brush cut surface of eggplants lightly with 2 teaspoons of the olive oil, sprinkle with salt and arrange and cut side down, onto prepared pan.
2. Roast for 30 to 40 minutes or until softened and lightly browned on cut surface, then remove roasted eggplant halves from oven and arrange cut-side-up on serving plate.
3. Heat remaining olive oil in a large nonstick skillet over medium-high heat. Add cauliflower, carrots and reserved eggplant, cook for 5 to 7 minutes. Stir in zucchini and mushrooms and continue cooking for 2 to 3 minutes or until softened.
4. Pour simmer sauce and water over the vegetable mixture; stir to combine and bring to a boil. Reduce heat to low and simmer for 5 minutes or until sauce is bubbling and slightly thickened. Stir in cooked rice, then spoon vegetable-rice mixture into roasted eggplant halves, dividing evenly. Sprinkle with cilantro and serve immediately.

Adapted from pataksusa.com

• 1 eggplant
• ¼ cup lemon juice
• ¼ cup tahini
• 2 tablespoons sesame seeds
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 ½ tablespoons olive oil

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Place eggplant on baking sheet and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven and place into a large bowl of cold water. Remove from water and peel skin off.
3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl and slowly mix in olive oil. Refrigerate for three hours before serving.

Adapted from allrecipes.com

• 1 clove garlic
• 1 (19 ounce) can garbanzo beans, half the liquid reserved
• 4 tablespoons lemon juice
• 2 tablespoons tahini
• 1 clove garlic, chopped
• 1 teaspoon salt
• black pepper to taste
• 2 tablespoons olive oil

1. In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
2. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Adapted from allrecipes.com