Mandarin-Berry Salad

I enjoy eating healthy, and if your like me then you will truly enjoy this recipe. Its called Mandarin-Berry Salad it's healthy but also taste great let's begin.


Time:10 minutes...
Servings: Serving size 8 people...

Ingredients:
6- Cups cut-up broccoli...
1- Ripe large mango, peeled, seeded, and cut up...
1/2- Cup cashews...
1/2- Cup thinly sliced red onion...
3/4- Cup bottled buttermilk ranch salad dressing...
3 Tbsp- Orange juice...
1 Tbsp- Prepared horseradish...
1- 11 Ounce can mandarin orange sections, drained...

Directions:
1st- In a large bowl combine broccoli, mango, cashews, and onions...
2nd- For dressing, in a small bowl combine ranch dressing, orange juice, and horseradish...
3rd- Pour over broccoli mixture; toss gently to coat...
4th- Top with mandarin oranges...

Sandwich-In-The-Round with chipotle spread

I enjoy all types of sandwiches but one of my favorites is the Sandwich-In-The Round With Chipotle Spread, it's big and also satisfying, you can make it with meat or vegetables  let's begin.



Time:
Prep time: 50 minutes....
Baking time: 26 minutes....
Cooling time: 1 hour....
Grilling time: 8 minutes...

Servings:
Serving size 8 people....

Ingredients:
Bread:
2- (11-ounces) packages refrigerated french bread dough...
1- Egg white, beaten...

Spread:
1/4- Cup sour cream...
1/4- Cup mayonnaise...
2- Tbsp. Chopped fresh cilantro...
2 to 3- Tsp. Finely chopped canned chipotle chile peppers in adobo sauce, seeds removed*...
1/4-Tsp.Ground cumin...

Filling:
2- Tbsp. Butter...
2- Medium (2 cups) green and/or red bell pepper, cut into 1/4-inch strips...
1-Small (1 cup) yellow squash, cut into 1/4- inch slices...
1- Small onion, cut into 1/4- inch rings...
12- Slices (3/4-ounce each) co-jack, chedarella or monterey jack cheese...
*Substitute 2 Tbsp canned chopped green chiles for a milder flavor...

Directions:

1st- Heat oven to 350 degrees. Grease 12-inch pizza pan. Place dough on prepared pan, seam-sides down. Pinch ends of dough together to form one 10-inch ring. Cut 12 diagonal slashes (1/2-inch deep) on top of dough using serrated knife. Brush with egg white...

2nd- Bake for 26 to 30 minutes or until deep golden brown. Remove to cooling rack. Cool completely (about 1 hour)...

3rd- Meanwhile, combine all spread ingredients to small bowl; mix well. Cover; refrigerate...

4th- Melt butter in 10- inch skillet until sizzling; add peppers, squash and onion. Cook over medium-high heat, stirring occasionally, until vegetables are crisply tender (7 to 10 minutes)...

5th- To assemble sandwich, cut bread horizontally in half with serrated knife. Spread cut sides of bread with sour cream mixture. Arrange cheese over bottom half of bread; top with vegetables. Cover with top half of bread. Cut into wedges to serve, and serve with chips and Enjoy.

Homemade Zebra Cakes

Do you love snack cakes, but wish you could make it yourself ? Well then I have the perfect recipe for you it's homemade Zebra Cakes let's begin.




Time:
Prep time- 1 hour and 30 minutes...
Cook time- 30 minutes...

Ingredients:
Cakes:
 1 box yellow cake mix ( with required ingredients to bake...
Filling:
1- Tsp. Unflavored gelatin...
4- Tsp. Cold water...
1- Cup very cold heavy whipping cream...
1/4- Cup confectioners sugar...
1/2- Tsp. Vanilla or almond extract...
Coating and Drizzle:
16oz- Vanilla almond bark...
8- Tbsp. Vegetable shortening...
1/2 to 3/4- Cup chocolate chips or melted chocolate...

Directions:

1st- Preheat oven to 350 degrees grease and flour a 10x15x1 baking pan. Prepare cake as directed and spread evenly into the prepare pan. Bake about 15-20 minutes, until cake bounces back slightly when pressed in the center. Allow cake to cool  completely before using a cookie cuttr or other unform cutting tool to cut out the cake pieces...

2nd- While the cake is baking and cooling prepare te filling. Combine gelatin and cold water in a small saucepan. Let it rest until it is thick, then over low heat, stir constantly until the gelatin is completely dissolved. Remove from heat and allow to cool for a few minutes. In a bowl that has been in the freezer for at least 5 minutes, beat the whipping cream, sugar and vanilla/almond extract until it starts to thicken. On slow speed on the mixer, slowly add the gelatin to the mix. Beat on highest speed on mixer until filling is stiff. Refrigerate until ready to use...

3rd- When cake is cooled, using a cookie cutter or biscuit cutter, cut out an even number of pieces, as many as you can. Cut each pieces, as many as you can. Cut each piece in an even half lengthwise and place a layer of frosting on the bottom half. Gently press the top half onto the frosting so it comes to the edges without overflowing...

4th- In a double boiler ( or in a microwave if you prefer) melt together your vanilla almond bark and shortening, stirring frequently ( especially if melting in the microwave). Once it is melted pour some onto a plate and keep the rest in the boiler or bowl. Set each filled cake onto the plate with the bark and then carefully spoon over the melted bark from the bowl, so it coats the top and sides. Gently lift with a fork from the bottom and gently set on waxed paper to cool. Refrigerate for about 15 minutes, until the topping is set, then melt the chocolate and drizzle over top. Because the recipe uses whipped cream filling they do need to be kept in the fridge...

5th- Marshmallow fluff filling:
Ingredients:
1/2- Cup shortening...
1/4- Cup marshmallow fluff...
1- Cup confectioner's sugar...
1-2- Tbsp. Whipping cream...
Directions:
In a large mixing bowl, beat shortening, vanilla and marshmallow fluff until well combined and fluffy. Add the powdered sugar and beat on a low speed until mixed. Add the whipping cream, 1 Tbsp at a time, beating on high until the filling is very light and fluffy, and serve and Enoy.

Hamburger Supper

Do you enjoy hamburgers but wish you could try it a different way?  Well then i have the perfect recipe for you it's Hamburger Supper let's begin.



Time: 25 Minutes...

Serving size: 4 People...

Ingredients:
1- Pound ground beef...
1-1/2- Cup water...
1/2- Tsp. Poultry seasoning...
1/4- Tsp. Pepper...
1- Envelope brown gravy mix...
1- Medium onion, sliced and separated into rings...
1- Medium carrot, sliced...
2- Medium potatoes,sliced...
1- Cup (4 ounces) shredded cheddar cheese...

Directions:
1st- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the water,  poultry seasoning and pepper. Bring to a boil. Stir in gravy mix. Cook and stir for 2 minutes or until slightly thickened...

2nd- Arrange the onion, carrot and potatoes over beef. Reduce the heat; cover and simmer for 10-15 minutes or until vegetables are tender. Sprinkle with cheese. Cover and cook 3-5 minutes longer or until cheese is melted.

Fish Fajitas

I really like eating fish and if your like me then you need to rush home and try this recipe it's Fish Fajitas let's begin.

Serving size: 4 people...

Ingredient:
1 1/2 - lb. Mahi mahi or other firm- fleshed white fish fillets, skin removed...
1- Tbsp. Olive oil...
8- Flour tortillas (8'')...
1- Cup fresh salsa...
1- Avocado, peeled, pitted, and sliced...
1- Lime, cut into 8 wedges...

Directions:
1st- Cut fish into strips. Season with salt and black pepper...

2nd- Heat oil in skillet over medium-high heat. Add fish and cook, stirring frequently, until cooked through. 4 to 5 minutes...

3rd- Heat another skillet (not nonstick) over medium-high heat. Warm tortillas one at a time in skillet. Line plate with clean kitchen towel. Transfer hot tortillas to plate, folding edges of towel over tortillas to keep them warm...

4th- Divide fish among tortillas and top with salsa and avocado. Squeeze lime juice over avocado and roll up tortillas, serve with rice and bean and Enjoy.

Caprese Salad-Stuffed Tomatoes

I really enjoy all types of salads, that's why i wanted to post this recipe it's Caprese Salad-Stuffed Tomatoes let's begin.


Serving size: 4 people...

Ingredients:
8oz- Orzo...
4- Beefsteak tomatoes...
4oz- Fresh mozzarella cheese diced...
2- Tbsp. Chopped fresh basil...
2- Tbsp. Olive oil...
1- Tbsp. Red wine vinegar...

Directions:
1st- Cook orzo according to package instructions...

2nd- Cut tops off tomatoes and hollow out insides. Dice pulp...

3rd- Combine orzo, diced tomato, mozzarella, basil, oil, vinegar, and kosher salt and black pepper to taste in bowl...

4th- Divide mixture among tomato shells, and Enjoy.

Mint Mocha Java

I really enjoy drinking  coffee and if your like me then you will enjoy this recipe, it's Mint Mocha Java let's begin.

Time: 10 minutes...

Serving size: 6 cups...

Ingredients:
6- Cups strong hot coffee...
1- Cup instant hot  cocoa mix...
1/4- Cup sugar...
2- Cups half&half milk...
Gourmet heavy whipped cream, whipped, sweetened, if desired...
Chocolate and  shavings...

Direction:
1st- Pour coffee into 3-quart saucepan; stir in cocoa mix and sugar until dissolved. Add half&half. Cook over medium heat, stirring occasionally, until heated through (3 to 4 minutes)...

2nd- Dollop each serving with whipped cream; sprinkle with chocolate shavings, and Enjoy.

Luscious Lemony Fruit Shortcakes

Do you like fruit but also like cake? Well then i have a great recipe for you it's Luscious Lemony Fruit Shortcakes let's begin.

Time:
Prep time: 20 minutes...
Standing time: 15 minutes...

Servings:
Serving size: 6 people...

Ingredients:
2- Tbsp. Plus 1/3 cup lemon curd, divided...
2- Tbsp. Water...
4- Cups cut-up assorted fresh fruits...
1- Cup chilled Gourmet Heavy Whipping Cream...
6- Sponge shortcake cups...

Directions:
1st- Spoon 2 Tbsp lemon curd into large bowl. Gradually stir in water with wire whisk until smooth. Add fruit; toss gently to coat. Let stand 15 to 20 minutes...

2nd-  Meanwhile, beat whipping crean with 1/3 cup lemon curd in chilled small mixer bowl at high speed, scraping bowl often, until soft peaks form (about 2 minutes)...

3rd- To serve, place shortcake cups  on individual desset plates; fill with fruit mixture. Spoon whipped cream toping over fruit and Enjoy.

Asian-Style round steak

If you enjoy Asian food then you will love this recipe, it's Asian-Style Round Steak lets begin.

Time:
Slow cooker time- 5 to 6 hours...

Servings:
Serving size- 8 people...

Ingredients:
2- Pounds beef top round steak, into 3- inch strips...
2- Tbsp. Canola oil...
1- Cup chopped onion...
3- Celery ribs, chopped...
1/4- Cup reduced-sodium soy sauce...
1- Tsp. Sugar...
1/2- Tsp. Each salt and minced garlic...
1/4- Tsp. Each ground ginger and pepper...
2- Medium green pepper, julienned...
1- Can (15 ounces) tomato sauce...
1- Can (14 ounces) bean sprouts rinsed and drained...
1- Can (8 ounces) sliced water chestnuts, drained...
1- Jar (4-1/2 ounces) sliced mushrooms, drained...
1-Tbsp. Cornstarch...
1/2- Cup cold water...

Directions:
1st- In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to a 5-qt. slow cooker. Combine the onion, celery, soy sauce, sugar, salt,garlic, ginger and pepper; pour over meat...

2nd- Cover and cook on low for 5-1/2 to 6 hours or until meat is tender...

3rd- Add the green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer...

4th- In a small bowl, combine cornstarch and water until smooth; stir into beef mixture. Cover and cook on high for 30 mintutes or until gravy is thickened. Serve with rice and Enjoy.

Garlic 'N Lime Chicken Fajitas

Do you enjoy eating Spanish food? Well I do and if your like me well then your really like this recipe, it's Garlic 'N Lime Chicken Fajitas let's begin.


Time:
Prep time- 20 minutes...
Marinating time- 3 hours...
Cooking time- 8 minutes...

Servings:
Serving size- 4 people...

Ingredients:
1/4- Cup chicken broth...
2- Tbsp. Lime juice...
2- Tbsp. Vegetable oil...
1/2- Tsp. Dried basil leaves...
1/2- Tsp. Finely chopped fresh garlic...
1/8- Tsp. Hot pepper sauce...
4- (5-ounces each) boneless skinless chicken breast halves, cut into 1/4-inch strips...
1- Green bell pepper, cut into 1/4- inch strips...
1- Medium onion, cut into 1/4-inch slices...
8- (8-inch) flour tortillas or 4 pita breads, cut half, warmed...
Shredded cheddar cheese...
Sour cream...
Chopped ripe tomato...
Guacamole...
Salsa...

Directions:
1st- Combine chicken broth, lime juice, oil, basil, garlic, and hot pepper sauce in small bowl...

2nd- Place chicken strips in large resealable plastic food bag; add broth mixture. Tightly seal bag. Turn bag several times to coat chicken. Place bag in pan. Refrigerate, turning occasionally, at least 3 hours or overnight. Drain chicken; discard marinade...

3rd- Cook chicken, green pepper and onion in 10-inch skillet over medium-high heat, stirring occasionally, until chicken is no longer pink (8 to 10 minutes)...

4th- Serve chicken mixture in warm tortillas with topping, as desired, serve with rice and Enjoy.

Barbecued Chicken Bundles

Do you love bacon? Well then I have the perfect recipe for its Barbecued Chicken Bundles lets begin.


Time:
Prep time- 30 minutes...
Cooking time- 30 minutes...
Total time- 60 minutes...

Sevings:
Serving size- 8 people...

Ingredients:
4- ( 12-ounces each) whole boneless chicken breast, skinned, halved...
8- (1x1x1/2-inch) slices (1- ounce each) Land O Lakes cheddar cheese...
16- (about 3/4 pound) slices bacon...
1/4- Cup barbecue sauce...

Directions:
1st- Heat charcoal grill until coals are ash white or one side of gas grill on medium. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite hot coal...

2nd- Make slit in each chicken breast hal fto form pocket. Place 1 slice cheese in each pocket. Roll each chicken breast into bundle; wrap crisscross with 2 slices bacon. Secure bacon with toothpicks...

3rd- Place bundles on grill over drip pan. Grill, turning every 15 minutes and brushing with barbecue sauce during last 10 minutes until chicken is no longer pink (30 to 40 minutes). If crisp bacon is desired, place bundles over directeat, turning 2 to 3 times, during last 10 minutes.

Polka-Dot Cookie Bars

Do you enjoy cookies but wish they wasn't always circles? well then I have a perfect recipe for you, there Polka-Dot Cookie Bars lets begin.

Time:
Total time- 18-23 minutes or less...

Servings:
Serving size-  4 dozen...

Ingredients:
1-Cup butter, softened...
3/4- Cup sugar...
3/4- Packed brown sugar...
2- Eggs...
1/2- Tsp. Almond extract...
2 1/4- Cups all-purpose flour...
1/3- Cups baking cocoa...
1- Tsp. Baking soda...
1/2-Tsp. Salt...
1- Package (10 to12 ounces) white baking chips, divided...

Directions:
1st- In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture. Set aside 1/4 cup white chips; stir remain chips into batter...

2nd- Spread in a greased 15 inch.x10-ch.x1-inch. Baking pan Sprinkle with reserved chips. Bake at 375 degrees for 18- 23 minutes or until a toothpick inserted near  the center comes out clean. Cool on a wire rack. Cut into bars and serve with milk and Enjoy.

Seasoned Steak Fries With Monterey Jack Sauce

I really enjoy fries, the taste, the smell, everything about fries I enjoy and if you enjoy fries as much as

 me then you will love this recipe, its Seasoned Steak Fries With Monterey Jack Sauce lets begin.


Time:
Total time- 30 minutes...

Servings:
Serving size- 10 people...

Ingredients:
1- Bag frozen fries, such as orelda Texas crispers (1 lb. 14 oz.)...
1- Tsp. Ground cumin...
Minced zest of 1 lime...
2- Tbsp. Unsalted butter...
1- Tsp. Red pepper flakes...
2- Tbsp. Masa harina or all-purpose flour...
2- Cups whole milk...
2- Cups shredded Monterey jack cheese...
Salt and fesh lime juice to taste...

Directions:
1st- Preheat oven to 450 degrees with a baking sheet inside...

2nd- For the fries, toss together fries, cumin, and zest; transfer to hot baking sheet. Bake fries accordig to package directions until crisp...

3rd- For the sauce, melt butter with pepper flakes in a large saucepan over medium. Whisk in masa harina and cook 1-2 minutes...

4th- Gradually whisk in milk until smooth. Bring mixture to a boil; reduce heat and simmer until thick, 2-3 minutes. Whisk in cheese until melted. Season sauce with salt and lime juice; keep warm serve and Enjoy.

Irish Stew

Have you every tried Irish food, or maybe you've never had the chance to? Well then I have the perfect recipe for you it's Irish Stew, it taste great and is really easy to make let's begin.



Time:
Total time- 1 1/2 hours...

Servings:
Serving size- 8 people...

Ingredients:
2- Lb. Beef or lamb stew meat, cut into 1 1/2-inch chunks, seasoned with salt and black pepper...
4- Tbsp. Olive oil, divided...
2- Cups diced onion...
2- Tbsp. Minced garlic...
2- Tbsp. Tomato paste...
1/4- Cup all-purpose flour...
1/4- Cup stout beer (such a Guinness)...
2- Cups low-sodium beef broth...
2- Cups low-sodium chicken broth...
2- Sprigs fresh thyme...
2- Lb. Yukon gold potatoes, peeled and cubed...
1- Cup chopped carrot...
1- Cup frozen green peas, thawed...
1- Cup sliced savoy cabbage...

Directions:

1st- Brown beef in 2 Tbsp. oil in a pot over medium-high heat, 8 minutes. Transfer beef and its juices to a bowl; reduce heat to medium...

2nd- Sweat onion in remaining 2 Tbsp. oil in same pot, covered, until soft, 5 minutes. Stir in garlic and tomato paste; cook until paste darkens, 2 minutes. Add flour and stir to coat; cook 1 minute...

3rd- Deglaze pot with beer, scraping up any browned bits. Add beef and chicken broths, beef and its juices, and thyme. Bring stew to a simmer, reduce heat to low, cover, and simmer 1 hour...

4th- Stir in potatoes and carrot; cook until potatoes are tender, 12 minutes. Add peas and cabbage, season with salt and black pepper, and simmer 5 minutes.

Dry-Rub Baby Back Ribs

Do you enjoy baby back ribs, but don't like having to go outside and grill? Well then I have the perfect recipe for you it's dry-rub baby back ribs let's begin.



Time:
Total time- 3 hours...

Servings:
Serving size- 6 people...

Ingredients:
1- Tbsp. Paprika...
1 1/2- Tsp. Dark brown sugar...
1 1/2- Tsp. Grated orange zest...
1 1/2- Tsp. Salt...
3/4- Tsp. Ground cumin...
1/2- Tsp. Black pepper...
1/4- Tsp. Cayenne pepper...
4- Lb. Baby back ribs, cut into 2-rib portions...

Directons:

1st- Stir together paprika, brown sugar, zest, salt, cumin, black pepper, and cayenne pepper in small bowl...

2nd- Rub mixture all over ribs. Cover and refrigerate ribs 2 hours or up to 24 hours...

3rd- Heat oven to 400 degrees. Place ribs roasting pan. Cook 1 hour. Garnish with orange slices, if desired and Enjoy...

Rhubarb Berry Cheesecake Pie

Do you love desserts? Well then I have a recipe for you that your going to love, it's heathy and sweet it's Rhubarb Berry Cheesecake Pie let's begin.


Time:
Prep time- 35 minutes...

Servings:
Serving size- 6-8 people...

Ingredients:
1- Package (8 ounces) cream cheese...
1- Can (14 ounces) sweetened condensed milk...
6- Tbsp. Lemon juice...
1- Tsp. Grated lemon peel...
1- Tsp. Vanilla extract...
Dash salt...
1- Graham cracker crust (9 inches)...
TOPPINGS:
2- Cups sliced fresh or frozen rhubard...
1/4- Cup plus 2 Tbsp water, divided...
1/2- Cups sugar...
2- Tsp. Lemon juice...
1- Pint fresh strawberries,  hulled and halved lengthwise...

Directions:

1st- In a large bowl, beat cream cheese and milk until smooth. Beat in the lemon juice, lemon peel, vanilla and salt. Pour into crust. Cover and refrigerate for 2 hours...

2nd- Meanwhile, in a large saucepan, bring rhubard and 1/4 cup water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is tender. Drain. In a small bowl, sprinkle gelatin over remaining water; let stand for 1 minute. Stir gelatin and sugar into rhubarb. Bring to a boil...

3rd- Remove from the heat; stir in lemon juice. Cover and refrigerate until slightly thickened. Stir in strawberries. Spoon over pie. Refrigerate for 2-3 hours or until set, then serve and Enjoy.

Spicy Grilled Lemon Chicken

Do you enjoy spicy food?  Well then you will love this recipe, it's Spicy Grilled Lemon Chicken it taste great but also has a little spice, let's begin.


Time:
Prep time- 2 hours...
Cooking time- 10 minutes...
Total time- 2 hours and 10 minutes...

Servings:
Serving size- 4 people...

Ingredients:
1- Tbsp. Canola oil...
Zest of 2 lemons...
1- Tbsp. Chopped fresh parsley...
1- Tbsp. Chopped fresh thyme...
1- Tsp. Red-pepper flakes...
1- Lb. Thin-cut boneless, skinless chicken breast...

Directions:

1st- Pour oil into zip-top bag and add lemon zest, parsley,thyme, red-pepper flakes, and black pepper to taste. Add chicken and seal bag. Refrigerate at least 2 hours...

2nd- Heat grill. Remove chicken from refrigerator and let come to room temperature...

3rd- Remove chicken from marinade (discard marinade) and season with kosher salt. Place chicken on grill and cook through, about 4 to 5 minutes per side. Serve chicken with rice salad, if desired and Enjoy.

Beef And Broccoli With Rice

I really enjoy eating chinese food but waiting so long to get your meal is a nightmare, that's why this recipe is quick and easy it's beef and broccoli with rice let's begin.



Servings:
Serving size- 4 people...

Ingredients:
1- Pound beef  tenderloin steaks...
2- Tsp. Minced fresh ginger...
2- Cloves garlic, minced...
1/2- Tsp. Vegetable oil...
3- Cups broccoli florets...
1/4- Cup water...
2- Tbsp. Teriyaki sauce...
2- Cups hot cooked rice...

Directions:

1st- Cut beef  crosswise into 1/8-inch-thick slices. Toss beef  with ginger and garlic in medium bowl...

2nd- Heat oil in wok or large nonstick skillet over medium heat. Add half of beef mixture; stir-fry 2 to 3 minutes or until beef is barely pink in center. Remove to medium bowl. Repeat with remaining beef...

3rd- Add broccoli and water to work; cover and steam 3 to 5 minutes or until broccoli is crisp-tender...

4th- Return beef and any accumulated juices to wok. Add teriyaki sauce; cook until heated through. Serve over rice and Enjoy.

Pineapple Teriyaki Burger

Are you a fan of burger's but hate having to wait in those long lines?  Well then I have the perfect recipe for you it's quick and easy, but taste way better then a drive in. It's a Pineapple Teriyaki Burger let's begin.



Time:
Prep time- 10 minutes...
Cooking time- 16 minutes...
Total time- 26 minutes...

Servings:
Serving size- 4 people...

Ingredients:
1 1/2- Pound lean ground beef or turkey...
1- Packet beefy onion soup mix...
2- Tbsp. Ginger teriyaki marinade mix (recommended mccormick grill mates)...
1- (8-Ounce) can pineapple rings, drained, juice reserved...
Salt and freshly ground black pepper...
1/3- Cup mayonnaise...
1- Tbsp. Wasabi paste...
1- Tbsp. Soy sauce...
4- Whole gran burger buns...
Lettuce, Tomato, Onion, for serving...

Directions:

1st- Set up the grill for direct cooking over high heat. Oil grate when ready to start cooking...

2nd- In a mixing bowl, stir to combine ground beef, soup mix, teriyaki marinade mix, and 1/4 cup reserved pineapple juice...

3rd- From 4 patties slightly larger than the bun. Gently press pineapple rings into tops of burgers...

4th- Season burgers with salt and pepper and place on grill pineapple side down. Cook 8 minutes per side for medium and 14 for well done both sides...

5th- Mix together mayonnaise, wasabi, and soy sauce...

6th- Serve hot on toasted buns with lettuce, tomato, onions, and wasabi mayonnaise, serve with fries, or chips and Enjoy.

Sesame Salmon And Rice

Are you a fan of fish? Well then i have the perfect recipe for you, it's sesame salmon and rice it's healthy and also taste great, let's begin.

Servings:
Serving size- 4 people...

Time:
Total time- 1 hour and 10 minutes...

Ingredients:
4- Salmon fillets (about 6 ounces each)...
1 1/2- Cups toasted sesame marinade, divided...
2- Cups water...
1- Cup uncooked white rice...
1- Tbsp. Oil...

Directions:
1st. Place salmon in shallow dish. Pour 1 cup marinad over fish; gently turn to coat even. Marinate 20 minutes...

2nd. Preheat oven to 400 degrees. Line baking sheet with foil; spray with nonstick cooking spray...

3rd. Place salmon, skin side down, on prepared baking sheet; discard marinade. Bake 20 minutes or until just opaque in center...

4th. Meanwhile, combine water, rice and oil in large saucepan; bring to a boil. Reduce heat cover and simmer 15 minutes or until water is absorbed. Remove from heat. Cover; let stand for 5 minutes...

5th. Stir remaining 1/2 cup marinade into rice. Serve salmon over rice and Enjoy.

Mexican Tortilla Stack

I enjoy Mexican food one of my favorite recipes is called Mexican tortilla stack, it's quick and easy but also taste great, let's begin.

Time:
Prep time- 15 minutes...
Cooking time- 30 minutes...
Total time- 45 minutes...

Ingredients:
1 1/2 lb- Lean ground turkey...
1/2 lb (8 oz.)- Velveeta cheese, cut into 1/2-inch cubes...
3- Cups frozen corn...
1- Jar (16 oz.) taco bell home original thick 'n chucky medium salsa...
12- Corn tortillas, cut into quarters...
1/3- Cup sour cream...

Directions:

1st- Heat oven to 400 degrees. Brown meat in large skillet; drain. Add velveeta; cook and stir until melted. Stir in corn and salsa...

2nd- Spread 1/4 of meat mixture onto bottom of  baking dish; top with 16 tortilla pieces. Repeat layer 2 times. Top with remaining meat mixture;cover tightly with foil...

3rd- Bake 30 minutes. Top each serving with sour cream and Enjoy.

Baked Italian Sub Sandwich

Do you enjoy subs? Well then I have the perfect recipe for you it's a baked Italian sub sandwich. It's warm and toasty, and also taste great let's begin.



Time:
Prep time- 0 minutes...
Cooking time- 12 to 15 minutes...

Servings:
Serving size- 6 people...

Ingredients:
6- Hoagie rolls, split...
1/2- Cup Italian dressing...
1/2 lb- Sliced deli roast beef...
1/2 lb- Sliced deli turkey...
1/2 lb- Sliced deli ham...
1/2 lb- Sliced monterey jack pepper cheese or 1/2 lb provolone cheese...
1- Large tomato, thinly sliced...
1/2- Medium onion, thinly sliced...

Directions:

1st- Preheat oven 350 degrees...

2nd- Brush the cut sides of the rolls with italian dressing...

3rd- Layer the bottom halfs with meats, cheeses, onionand tomato...

4th- Replace hoagie tops...

5th- Wrap each sandwich in foil, tightly...

6th- Bake 12-15 minutes or until cheese is melted...

7th- Remove foil place on a plate and Enjoy.

Lamb With Green Beans and Rice

Do you love the taste of lamb? But never knew any good recipes, Well then i have the perfect recipe for you it's simple but taste great, it's called lamb with green beans and rice. Let's begin.



Time:
Prep time- 15 minutes...
Cooking time- 1 hour and 25 minutes...
Total time- 1 hour and 40 minutes...

Serving size:
Serves- 4 people...

Ingredients:
4 to 6 - Shoulder lamb chops, fat removed and keep bones in for flavor...
3- Tbsp. Butter...
2- Medium onions chopped...
2- Large cloves garlic...
1- Bay leaf...
1- Small red pepper...
1- Tsp.Chopped dried oregano...
1/4- Cup water...
2- Pounds fresh green beans, snapped and cut into bite size pieces...
1- (28 ounce) can crushed tomatoes...
Salt and Pepper for taste...

Rice pilafi Ingredients:
1- Stick butter...
1/4 to 1/2- Cup broken vermicelli...
1- Bay leaf...
1- Small red pepper, chopped...
2- Cloves chopped garlic...
2- Cups basmati or long grain rice...
4- Cups chicken stock...
Salt and Pepper for taste...


Directions:
1st. Saute the chops in butter so they are brown on both sides. Add the onion, garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on a medium fire checking occasionally to be sure the lamb mixture is not boiling too rapidly. The beans will be cooked more than used to but they will be bathered in the lamb tomatoe mixture...

2nd. Rice pilafi in the melted butter saute the vermicelli, bay leaf, and red pepper until the noodles are golden. Watch carefully and add the garlic so it sautes too. Noodles should be golden. Be careful not to brown. Add the rice and cook for a minute. When ready to serve add the chicken stock and bring to a gentle boil, cook 25 minutes, then Enjoy.

Italian Spaghetti

Do your kid's love spaghetti? Well then I have the perfect recipe for you. It's called Italian spaghetti, it's quick and easy but also taste great. Let's begin.



Time:
Cooking time- 25 minutes...
Total time- 25 minutes...

Servings:
Serving size- 4...

Ingredients:
1/2- Pound ground beef, chicken, or turkey ( your choice)...
1/4- Cup chopped pinch ground hot pepper...
1- Tsp. Dried leaf  basil, crumbled...
1/2- Tsp. Dried leaf oregano, crumbled...
2 1/2- Cups water...
1 1/2- Cups marinara sauce or your favorite spaghetti sauce...
12- Ounce spaghetti, broken in half...
Freshly ground pepper...
1- Cup grated parmesan cheese...

Directions:

1st. In a large saucepan or dutch oven, combine the ground beef, onion, cayenne pepper, basil, and oregano. Cook, stirring to break up meat , until browned, about 5 minutes. Drain off any excess grease...

2nd. Add 2 1/2 cups water, the spaghetti sauce, and spaghetti, bring to a boil, stirring frequently, cover, reduce heat to low, and cook, stirring frequently, until the spaghetti is just tender and most of the liquid is absorbed, about 15 minutes...

3rd. Turn off the heat and let pan stand covered, for 5 minutes. Season with pepper to taste and serve sprinkle with cheese and Enjoy.

Salsa Chicken Skillet with brown rice

Are you a huge fan of latin food? Then I have the perfect recipe for you. It's called Salsa chicken skillet with brown rice it's quick and easy, but also taste great, let's begin.

Time:
Total time- 15 minutes...

Servings:
Serving size- 4...

Ingredients:
2- Cups uncooked instant brown rice...
1- Pound boneless skinless chicken breast cut into 1-inch cubes...
2- Tsp. Canola oil...
1- Cup chunky salsa...
1/4- Cup orange marmalade...
2- Tbsp. lime juice...
1- Tbsp. brown sugar...
1/4- Tsp. ground allspice...
2- Tbsp. minced fresh cilantro...

Directions:

1st. Cook rice according to package direction. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5 minutes or until no longer pink...

2nd. Stir in salsa, marmalade, lime juice, brown sugar and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Sprinkle with cilantro. Serve with rice...

Jamaican Chicken Curry

Are you a fan of  caribbean food? Well then i have the perfect recipe for you, it's Jamaican chicken curry let's begin.


Time:
Total time- 1 hour and 15 minutes...
Prep time- 15 minutes...
Cook time- 1 hour...

Servings:
Serving size- 4-6 people...

Ingredients:
1-2 1/4 lb- Chicken...
4- Ounces curry powder, onion powder...
2 Tsp. salt...
1/2- Ounce garlic powder...
2- Ounce cooking oil...
1/2- Ounce vinegar...
4- Ounce water...
1- Potatoe  cut in 8 pieces (optional)...
1/2- Ounce black pepper (optional)...
1- Sprig thyme (optional)...

Directions:

1st. Cut chicken into 8 pieces or more if you desire...

2nd. Combine chicken with all ingredients and rub together until curry powder is wet and sticks to the chicken...

3rd. Turn your heat on high, heat the cooking oil in a large iron skillet with 2 Tbsp of curry powder until the oil is hot and curry powder changes color...

4th. Add chicken to the hot oil, then to medium, add the water immediately...

5th. Add diced potatoes then cover the pot and simmer. Stir the ingredients in the pot then taste the gravy after 15 minutes...

6th. If  you need to add anything more like salt to bring it to more like salt to bring it to taste, now is the time...

7th. Add the 1 sprig of thyme and black pepper to the ingredients in the pot. Allow to simmer until chicken is moist and tender...

8th. Option 1- you can thicken the curry chicken gravy with bread crumbs or cornstarch, you can thicken  the curry by using evaporation...

9th. Option 2- remove the chicken from the skillet and place in a bowl...

10th. Turn up the fire to high and allow gravy to boil, using a spoon, stir the gravy slowy and pay close attention to the consistency of the stew, Turn off the stove when it becomes thick enough...

11th. Then add curry chicken back into the stew, You can serve with rice (optional) and Enjoy.

Baked berry Pancakes

Do your kid's love pancakes, and also love the taste of fruit? Well then I have a recipe for you, that your kid's will love and so will you. It's called, Baked berry Pancakes. So let's begin.


Time:
Total time- 15 minutes or less...

Servings total:
Serving size- 6 people...

Ingredients:
2- Cups pancake mix...
1-1/2- Cups any type of milk...
1- Egg...
1-Tbsp. Canola oil...
1- Tsp. Ground cinnamon...
1- Cup fresh or frozen berries, butter and maple syrup...

Directions:

1st. In a large bowl, combine the pancake mix, milk, egg, oil and cinnamon just until blended (batter will be lumpy). Fold in berries.

2nd. Spread into a greased 15 inch baking pan. Bake at 400 degrees for 10-12 minutes or until goldenbrown. Serve with butter and syrup...

Peppermint Bark Cheesecake

Are you a fan of desserts like i am? Then I have a perfect dessert, that will blow you away it's called Peppermint bark cheesecake. Let's begin.


Time:
Prep time- 35 minutes...
Total time- 6 hours and 35 minutes...

Servings:
Serving size- 16...

Ingredients:
18- Chocolate sandwich cookies finely crushed (about 1-1/2 cups)...
3- Tbsp. Butter melted...
30- Mints, divided...
4- Packages ( 8 oz each) of Philadelphia cream cheese softened...
1- Cup sugar...
4- Eggs...
1- Package (4 oz) white chocolate, melted...
1/4 Tsp. Peppermint extract...
1- Package (4 oz)  semi-sweet chocolate, divided...
2- Cups thawed cool whip whipped topping...

Directions:
1st. Heat oven to 324 degrees...

2nd. Mix cookie crumbs and butter until blended, press onto bottom of a 9-inch pan. Bake 10 minutes...

3rd. Meanwhile, crush 35 mints. Beat cream cheese and sugar in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Add white chocolate, crushed mints and extract; mix until blended. Chop half the semi-sweet chocolate; stir into batter. Pour over crust...

4th. Bake 55 minutes to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim, refrigerate 4 hours. Meanwhile, crush remaining mints; chop remaining semi-sweet chocolate.

5th. Spread cheesecake with 1 cup cool whip just before serving. Drop remaining cool whip in dollops around edge of cheesecake, sprinkle remaining crushed mints and chopped chocolate over center of cheesecake and Enjoy.

Spicy Asian Stir-Fry

Do you enjoy Asian food but hate the line's and price's? Well I have a recipe for you that taste so good it's like your dinning in Asia, the recipe is called Spicy Asian Stir-fry let's begin.


Time:
Prep time- 20 minutes...
Cooking time- 10 minutes...

Ingredients:
1- Can (20 ounces) pineapple chunks, undrained... Optional...
1/2- Cup ketchup...
1 Tsp. Sugar...
1 Tsp. Chili powder...
1 Tsp. Worcestershire sauce...
1/4 Tsp. Hot pepper sauce...
2 Tbs. Vegetable oil divided...
1- Cup coarsely chopper green, red or yellow bell pepper...
1- Cup snow peas...
1- Pound boneless, skinless chicken breast, cubed...
1/4- Cup sliced green onions...
Hot cooked rice...

Directions:
1st. Drain pineapple; reserve 2 Tbs juice...

2nd. Stir together ketchup, reserved juice, sugar, chili powder, worcestershire sauce and hot pepper sauce in bowl; set aside...

3rd. Heat 1 Tbs oil over medium-high heat in large skillet or wok. Add bell pepper; cook 1 to 2 minutes, stirring constantly. Add snow peas, cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan...

4th. Add remaining 1 Tbs oil to skillet; add chicken. Cook 3 to 4 minutes or until chicken is no longer pink. Stir in reserved sauce, pineapple chunks, green onions and vegetables; heat until hot. Serve over rice and Enjoy.

White chocolate raspberry pound cake

Do you crave dessert? But don't wan't to buy it, or maybe your trying to impress someone with a home cooked dessert, well I have a recipe for you that will make you or your guest start running back for more. The recipe is a White chocolate raspberry pound cake, So let's begin.


Time:
Preparation time- 30 minutes...
Bake time- 1 hour and 25 minutes...
Cool time- 1 hour...

Servings:
Serving size- 12 to 16 people...

Ingredients:
1- Cup butter, softened...
1 3/4- Sugar...
4- Large eggs...
2 3/4- Cups all-purpose flour...
1/2- Tsp. Baking soda...
1/2- Tsp. Salt...
3/4- Cup whole buttermilk...
6- ( 1 Ounce) Square s white chocolate, melted...
Garnish: confectioners' sugar, sugared raspberries, and sugared fresh thyme...

Directions:
1st. Preheat oven to 300 degrees...

2nd. Spray a 10 cup fluted tube pan, with non-stick cooking spray with flour. Set aside...

3rd. In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition, just until combined. Set aside...

4th. In a large bowl, combine flour, baking soda, baking powder, and salt, whisking well. Add flour mixture alternately with buttermilk to butter mixture, beginning and ending with flour, beating slowly until combined. Add melted chocolate, stirring to combine. Spoon batter into prepared pan...

5th. Bake until a wooden pick inserted in center comes out clean, approximately 1 hour 25 minutes...

6th. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack...

7th. Garnish with confectioner's sugar,  sugared raspberries, and sugared fresh thyme, if desired and Enjoy.

Grilled hawaiian pineapple chicken with white rice

Have you been wanting to go to hawaii to see the beach, the land, and taste all of there great food? but can't afford to go. Well then I have a recipe for you that will take you to paradise, without you having to take a air flight. The recipe is called Grilled hawaiian pineapple chicken with white rice, let's begin.



Total time: 40 minutes..
Prep time: 25 minutes..
Cooking time: 15 minutes..
Serving size: 6..

Ingredients:
6- Boneless skinless chicken breast...
1- Cup Soy sauce...
1- Cup Pineapple juice...
1/2- Cup Vegetable oil...
2- Tbs. Brown sugar...
2 1/2- Tsp. Garlic powder...
2- Tsp. Grond ginger...
1- Tsp. Dry mustard...
1/2 Tsp. Fresh ground pepper...
6- Cups Cooked Rice...
6- Pineapple rings (or more)...

Directions:
1st. Combine soy sauce, pineapple juice, oil, brown sugar, garlic powder, ginger, dry mustard and pepper in a saucepan...

2nd. Bring to a boil. Reduce heat and simmer 5 minutes. Let cool...

3rd. Pound chicken breast to even thickness of about 1/2 inch...

4th. Reserving 1/4-12 cup of sauce, pour the remaining sauce over chicken breast in a shallow glass dish or a  ziploc bag...

5th. Cover or seal and marinate at least 2 to 3 hours, or overnight, turning occasionally...

6th. Grill over medium heat approximately 6 minutes per side, basting with reserved marinade. Grill until done...

7th. When you turn chicken, if desired,dip pineapple rings in marinade-grill the pineapple sliced turning once...

8th. Top chicken with pineapple and serve over rice and Enjoy.

Steamed black cod with scallions rice wine

Do you love the taste of  fried fish, but get tired of all the oil? Well I have a recipe for you,  that will make you love eating fish without you having to use a fryer. The recipe today is  steamed black cod with scallions and rice wine.So let's begin.

Serving size-4...

Ingredients.....
1 2-inch piece fresh ginger,peeled....
1 tsp.reduced-sodium soy sauce....
1 tsp.granulated sugar....
4 skinless black cod fillets (about 4 oz. each)....
12 scallions or spring onions,dark-green parts only,cut on the diagonal into 2-inch pieces....
2 tsp.canola oil....
1/4 cup shaoxing(chinese rice wine)
1 cup long-grain white rice,preferably jasmine, cooked according to package direcions.....

Instructions.....
1st. With a rasp-style grater,grat the ginger into a fine sieve set over a large bowl. Use the back of a spoon to press down on the pulp to release the juice;discard the pulp. Stir in the soy sauce and sugar.Add the fish,turn to coat,cover.and marinate for 20 minutes at room temperature.....

2nd. Set a steamer (either Western style or Asian bamboo) over a pot with at least 1inch of simmering water.On a dinner plate that can fit in the steamer,arrange the fish so the fillets fit without touching (discard the remaining marinade). Distribute the scallions around the fish and put the plate in the steamer. Cover and steam the fish until just cooked through,4 to 5 minutes.....

3rd. Heat the oil in a small pan over medium heat and add the shaoxing. Allow it to sizzle for just a few seconds and remove from the heat.....

4th. Divide the rice among 4 dinner plates. Top the rice with the fish and scallions (transfer directly from the steamer without attempting to remove the plate). Spoon the shaoxing sauce over all and Enjoy.

Mexican bean and chicken salad...

Are you just getting home from work or just really tired, but want a home cooked meal that's quick and easy ,but also wan't something with an incredible taste.Then I have the recipe for you.  It's called Mexican bean and chicken salad. It's healthy but also very filling. So let's get started.

Serving size 4.
Prep time 10 minutes.

The Ingredients...
1 can of black beans-rinsed....
1 avocado-cut in chunks....
1 small red onion-chopped....
12 cherry tomates or sundried -sliced....
1/2 cup corn niblets-frozen....
1 1/2 cup cilantro-chopped....
2 cups chicken-rotisserie or some boiled chicken-chopped....
1 head bibb lettuce leaves or red lettuce leaves....
2 times-juiced....
1/2 cup cheddar cheese or feta cheese-you can omit this...
1 tsp. sirachi hot sause....
1 tsp. olive oil....

Instructions....
1st. Rinse the beans...
2nd. Slice your tomatoes,onions and chicken...
3rd. Juice 2 limes for the salad...
4th. Mix all your ingredients:beans,cilantro,jalapenos,avacado,corn,cheese,tomatoes and chicken.Now pour on top the juice,oil and hot sauce...
5th. Serve over lettuce...
And Enjoy.

Welcome all foodies!

Welcome to Food book 10, this is a site were everyone wins.Wether your looking for a quick week night meal, or to become the next food star this is the place for you. Feel free to post your favorite recipes, or those old comfort foods that remind you of home. Check back daily because new recipes are always being posted.

Let's Get Started!

I love potatoes so it is only fitting that our first recipe will be about potatoes....

LEFT OVER MASHED POTATOES PUFFS
A great addition to breakfast using part of your left over dinner!

2 eggs
1/3 cup sour cream, plus more for serving
1 heaping cup shredded sharp cheddar cheese...
2 tablespoons grated Parmesan
2 tablespoons chopped chives or parsley
salt and black pepper, to taste
3 cups mashed potatoes

Preheat oven to 400 degrees F /200 C. Butter 8 - 9 of the wells of Pampered Chef's Brownie Pan.

In a medium mixing bowl whisk the eggs then whisk in the sour cream. Mix in both cheeses and the chives.
Taste the potatoes and season them with salt and pepper if needed. Add them to the bowl and mix well.

Spoon them into the pan filling the cups just to the top or a little below.

Bake 25 - 35 minutes until they pull away from the sides of the cup and are golden brown all over.

Remove from oven and let them cool 5 minutes in pan. Turn them out onto a platter. Serve with sour cream and fresh cut chives. And enjoy.