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Ingredients:
4 boneless chicken breasts
4 slices of prosciutto
6 oz. fontina cheese shredded (you can replace with mozzarella)
16 oz. sliced mushrooms
1 pint of grape tomatoes
10-12 oz of spinach
6 cloves of minced garlic
10 oz Marsala
12 ounces chicken stock
14 tbsp. unsalted butter
4 tbsp. flour
Half and half
1 tsp. ground sage
Olive oil to saute spinach and chicken (about 4-5 tablespoons)
salt and pepper to taste
Pasta or rice to serve as a side
Ingredients :
2 1/4 cups frozen watermelon cubes
2 shots vodka
2 Tbsp honey
1/2 lemon, squeezed (or a few drops of lemon juice concentrate)
1/2 banana
Little bit of water or juice if needed to blend (depends on how frozen your watermelon is)
Method
Blend all ingredients together in blender and garnish with frozen watermelon rind.
Ingredients :
1 lb salmon
2 green onions
1 8 oz can crush pineapple
3 tbs sweet chili sauce
1/4 cup teriyaki sauce and another 2 tsp set aside
3 tbs pine-apple preserves
Ingredients :
1 pound brussels sprouts, rinsed, any older outer leaves discarded, stems trimmed slightly, sprouts sliced in half through the stem end
1 Tbsp peanut oil, or other vegetable oil
1/2 large onion, sliced thinly root to tip
2 teaspoons minced ginger
1 garlic clove, minced, about 1 teaspoon
1 Tbsp seasoned rice vinegar
2 teaspoons soy sauce
3 Tbsp hoisin sauce
1 teaspoon dark sesame oil
Salt to taste
Ingredients :
16 ounces sour cream
16 slices (12-ounce package) bacon, cooked and crumbled
8 ounces (about 2 cups) sharp cheddar cheese, shredded
1/3 cup thinly sliced scallions or chives
Ingredients:
1 ½ cup All Purpose Flour
½ cup Granulated Sugar
¼ cup Unsweetened Applesauce
2 Tbsp Vegetable Oil
1 Large Mckintosh Apple, peeled and grated
1 Egg
1 ½ tsp baking Powder
1 tsp Pumpkin Pie Spice
¼ tsp Salt
½ cup Whole Milk
Ingredients :
2 cups carrots – chopped
2 cups celery – chopped
2 cups onions – diced
6 cloves garlic – chopped
½ tsp salt (or to taste)
2 tbs cinnamon
2 tbs cumin
1 cups lentils – rinsed and sorted
¼ tsp pepper
4 cups water
4 cups chicken broth – low sodium
1 bay leaf
2 boxes (10 oz) frozen spinach, thawed and squeezed to remove excess moisture
Juice of one lemon
Ingredients :
2 1/2 cups flour
1 tsp salt
2 Tbsp sugar
1/2 cup frozen unsalted butter, cut into small pieces
6 Tbsp vodka, chilled
6 Tbsp cold water
Filling :
3 cups sliced strawberries
1/4 cup sugar
2 Tbsp water
1 Tbsp lemon zest
1 tsp vanilla extract
1 large egg yolk, lightly beaten
2 Tbsp water
Ingredients :
1 lemon
1 tablespoon chopped fresh thyme
2-4 tablespoons olive oil
1 pound mushrooms
4 tablespoons grated parmesan
Salt and freshly ground black pepper
Ingredients :
3 pounds tomatillos, husks and stems removed
1 onion, chopped (I used a Vidalia but any white or yellow onion will do)
2 jalapeno peppers, seeds removed
2 serrano chiles, seeds removed
4 garlic cloves, peeled
1 cup packed chopped cilantro
2/3 cup fresh lime juice
2 1/2 tsp kosher salt
Ingredients :
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sugar
Zest of 2 Meyer lemons
1/4 cup unsalted butter, softened
1 large egg
1/2 tsp vanilla extract
1/4 cup plain yogurt
3/4 cup buttermilk
Glaze :
6 Tbsp powdered sugar, sifted
1-2 Tbsp Meyer lemon juice
1/4 tsp Meyer lemon zest
Ingredients :
3 large ripe Avocados, sliced
1 tbsp chopped cilantro
1/4 cup sun dried tomatoes, packed in olive oil. chopped
1/2 tsp salt
Egg roll wrappers
water (for sealing edges of eggrolls)
oil (for frying)
Ingredients:
2 cloves garlic
2 tbsp pine nuts
3 tbsp EVOO (extra virgin olive oil)
1/2 cup fresh grated Parmesan cheese
1/4 tsp salt
4 cups fresh basil
Directions:
In a processor pulse garlic and pine nuts till minced. Add remaining ingredients and blend till mostly smooth. Store in an airtight container for just a few days.
Ingredients :
One loaf of any bread you want.
1 Cube of Butter
1/3 Cup Granulated Sugar for Cream Cheese
1/3 Cup Granulated Sugar for coating
1 teaspoon of Cinnamon
1 tbs. Powdered Sugar
1 - 8 oz. cube of Cream Cheese
Ingredients :
For the Noodles:
1 lb. thin noodles, cooked and rinsed (I used angel hair pasta)
1 tablespoon vegetable oil
3 cloves garlic, minced
3 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons granulated sugar
1 tablespoon hot chili paste
1 teaspoon mirin (optional)
3/4 teaspoon kosher salt
10 scallions, thinly sliced
3-4 carrots, grated
squeeze of lemon
Ingredients
The sauce:
1/3 cup low-fat buttermilk, well-shaken
1 tbsp low-fat mayonnaise
1/4 tsp sriracha sauce (or more if you like it hot)
1/8 tsp salt
The potatoes:
1 1/4 lbs. sweet potatoes, peeled and cut into 1/2-inch dice
3/4 lb. russet potatoes, peeled and cut into 1/2-inch dice
1 tbsp olive oil
2 garlic cloves, minced
1/2 tsp salt
4 heads endive, thinly slice crosswise
1 green onion, thinly sliced
1/4 cup minced cilantro
INGREDIENTS :
1/3 cup passion fruit juice
2 tablespoons packed light brown sugar
2 teaspoons lime zest (from about 2 medium limes)
1 teaspoon peeled and finely grated fresh ginger (from about a 2-inch piece)
2 pounds navel, Cara Cara, or blood oranges (about 4 or 5 medium oranges)
2 pounds kiwis (about 10 medium kiwis), peeled and cut into large dice
3 pounds pineapple (from about 1 medium pineapple), skin removed, cored, and cut into large dice.
Ingredients :
1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar
Ingredients :
1 tbsp extra virgin olive oil, once around the pan in a slow stream
1 tbsp butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 32 oz can crushed tomatoes
Coarse salt and pepper
16 oz pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Ingredients :
3 tablespoons unsalted butter
1 medium yellow onion, medium dice
3 teaspoons kosher salt, plus more as needed
Freshly ground black pepper
1/2 teaspoon sweet (mild) curry powder
2 pounds white asparagus, ends trimmed and cut into 1/2-inch pieces
1 medium Yukon Gold potato, peeled and large dice
3 cups water
2 cups low-sodium chicken broth
Pistachio oil, for garnish (optional)
1/2 cup shelled, roasted, salted pistachios, coarsely chopped
Ingredients:
2 bone-in, skin-on chicken breast halves (about 10 ounces total)
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 hard-cooked large eggs
4 cups shredded romaine lettuce (from 1 large head)
1 tablespoon fresh lemon juice
8 slices cooked bacon, crumbled
2 plum tomatoes, roughly chopped
4 ounces blue cheese, crumbled (1 cup)
1 avocado, pitted, peeled, and diced medium
Ingredients
Sauce:
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon oyster sauce
1 tablespoon orange zest
2 large cloves garlic
1 teaspoon minced ginger
optional sweetener like sugar, honey, agave, etc.
Stir-fry:
1 pound chicken tender cut into cubes
salt and pepper
3 tablespoons corn starch
4 cups chopped vegetables such as broccoli, carrots, celery, mushroom,
snap peas, etc.
olive oil
1/2 cup medium yellow onion, chopped
For Caramel Frosting:
2 sticks butter, room temperature
1/2 cup caramel syrup (the coffee-syrup kind, NOT the sundae kind)
1 tsp vanilla extract
About 5 cups powdered sugar
For Cupcakes:
1 box yellow cake mix
3 eggs
1/2 cup butter, melted
3/4 cup water
1 tsp vanilla
1 box sugar free/fat free vanilla pudding mix
Ingredients:
1-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
3 medium apples (about 1 pound), peeled and shredded
20 caramels
3 tablespoons half-and-half
1 cup finely chopped pecans
12 popsicle sticks
Ingredients:
1 ½ pounds boneless, skinless chicken breast halves, boiled and shredded (about 2 cups)
8 oz. package cream cheese, softened
1/2 cup ranch dressing
1/2 to 3/4 cup hot sauce
1 cup shredded cheddar cheese
1/4 cup crumbled blue cheese
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