red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

cherry chicken lettuce wraps

Ingredients

• Servings: 6
• 2 tablespoons canola oil, divided
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 tablespoon minced fresh ginger root
• 2 tablespoons rice vinegar
• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 pound dark sweet cherries, pitted and halved
• 1 1/2 cups shredded carrots
• 1/2 cup chopped green onion
• 1/3 cup toasted and sliced almonds
• 12 lettuce leaves

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat 1 tablespoon oil in a large skillet over medium-high heat. saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. set aside.
• whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine.
• spoon 1/12 the chicken/cherry mixture the center of each lettuce leaf; roll leaf around filling and serve.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

Spanish Rice Ii

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat oil in a deep skillet over medium heat. saute rice, onion, and bell pepper until rice is browned and onions are tender.
• stir in water and tomatoes. season with chili powder and salt. cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Honey Glazed Ham

Ingredients

• Servings: 15
• 1 (5 pound) ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup
• 2 cups honey
• 2/3 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• score ham, and stud with the whole cloves. place ham in foil lined pan.
• in the top half of a double boiler, heat the corn syrup, honey and butter. keep glaze warm while baking ham.
• brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. baste ham every 10 to 15 minutes with the honey glaze. during the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. remove from oven, and let sit a few minutes before serving.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

New Year's Fried Rice

Ingredients

• Servings: 6
• 3 slices bacon, diced
• 1/3 cup diced red bell pepper
• 1/3 cup frozen green peas, thawed
• 1/4 cup chopped green onion
• 1 egg, beaten
• 4 cups cold cooked rice
• 2 tablespoons soy sauce

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• cook and stir bacon in a wok or large skillet over medium heat until crisp, about 10 minutes. remove bacon and leave drippings in wok. cook and stir red bell pepper, peas, and green onion in the hot droppings for 1 minute.
• pour egg into wok with vegetables and toss lightly in the bacon drippings to scramble, about 2 minutes. mix bacon and cooked rice into vegetables and egg, stirring to break apart any clumps of rice. drizzle rice with soy sauce and cook until heated through, stirring often, about 2 minutes. serve immediately.

sweet, sticky and spicy chicken

Ingredients

• Servings: 4
• 1 tablespoon brown sugar
• 2 tablespoons honey
• 1/4 cup soy sauce
• 2 teaspoons chopped fresh ginger root
• 2 teaspoons chopped garlic
• 2 tablespoons hot sauce
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• lightly salt and pepper the chicken strips.
• heat oil in a large skillet over medium heat. add chicken strips and brown on both sides, about 1 minute per side. pour the sauce over the chicken. simmer uncovered until the sauce thickens, 8 to 10 minutes.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a saucepan, combine rice and water. bring to a boil. reduce heat, cover, and simmer for 20 minutes.
• in a small saucepan, boil carrots in water about 3 to 5 minutes. drop peas into boiling water, and drain.
• heat wok over high heat. pour in oil, then stir in carrots and peas; cook about 30 seconds. crack in eggs, stirring quickly to scramble eggs with vegetables. stir in cooked rice. shake in soy sauce, and toss rice to coat. drizzle with sesame oil, and toss again.

authentic louisiana red beans and rice

Ingredients

• Servings: 8
• 1 pound dry kidney beans
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 6 cups water
• 2 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon dried parsley
• 1 teaspoon seasoning
• 1 pound andouille sausage, sliced
• 4 cups water
• 2 cups long grain white rice

Recipe

Preparation Time: 25 mins Cook Time: 3 hrs 5 mins

Ready Time: 11 hrs 30 mins


• rinse beans, and then soak in a large pot of water overnight.
• in a skillet, heat oil over medium heat. cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• rinse beans, and transfer to a large pot with 6 cups water. stir cooked vegetables into beans. season with bay leaves, cayenne pepper, thyme, sage, parsley, and seasoning. bring to a boil, and then reduce heat to medium-low. simmer for 2 1/2 hours.
• stir sausage into beans, and continue to simmer for 30 minutes.
• meanwhile, prepare the rice. in a saucepan, bring water and rice to a boil. reduce heat, cover, and simmer for 20 minutes. serve beans over steamed white rice.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

best spanish rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat oil in a large, heavy skillet over medium heat. stir in onion, and cook until tender, about 5 minutes.
• mix rice into skillet, stirring often. when rice begins to brown, stir in chicken broth and salsa. reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Spanish Rice Ii

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat oil in a deep skillet over medium heat. saute rice, onion, and bell pepper until rice is browned and onions are tender.
• stir in water and tomatoes. season with chili powder and salt. cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Chicken And Brown Rice Soup

Ingredients

• Servings: 10
• 5 cups chicken broth
• 2 skinless, boneless chicken breast halves
• 1 cup diced celery
• 1 cup diced onion
• 1/4 cup diced carrots
• 1/4 cup corn
• 1/4 cup drained and rinsed black beans
• 1 teaspoon dried sage
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 bay leaf
• 3/4 cup brown rice

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 40 mins

Ready Time: 1 hr 55 mins


• bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. remove chicken from the chicken broth using a slotted spoon and shred with a fork.
• stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. add brown rice to soup and simmer until rice is tender, about 1 hour.

Crunchy Chicken Casserole

Ingredients

• Servings: 8
• 2 cooked skinless, boneless chicken breast halves, cubed
• 1 cup mayonnaise
• 1 cup sour cream
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 cups cooked white rice
• 1/4 cup slivered almonds
• 2 cups shredded mozzarella cheese
• 2 cups shredded cheddar cheese
• 2 cups crushed potato chips

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large casserole dish, mix the chicken, mayonnaise, sour cream, condensed cream of chicken soup, rice, almonds, and mozzarella cheese. layer with cheddar cheese, and top with potato chips.
• bake 35 minutes in the preheated oven, until bubbly and golden brown.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

orzo with parmesan and basil

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 cup uncooked orzo pasta
• 1 (14.5 ounce) can chicken broth
• 1/2 cup grated parmesan cheese
• 1/4 cup chopped fresh basil
• salt and pepper to taste
• 2 tablespoons chopped fresh basil

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• melt butter in heavy skillet over medium-high heat. stir in orzo and saute until lightly browned.
• stir in chicken stock and bring to boil. cover. reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
• mix in parmesan cheese and basil. season with salt and pepper. transfer to shallow bowl. garnish with basil sprigs.

asian lettuce wraps

Ingredients

• Servings: 4
• 16 boston bibb or butter lettuce leaves
• 1 pound lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 1/4 cup hoisin sauce
• 2 cloves fresh garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons minced pickled ginger
• 1 dash asian chile pepper sauce, or to taste (optional)
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1 bunch green onions, chopped
• 2 teaspoons asian (dark) sesame oil

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• rinse whole lettuce leaves and pat dry, being careful not tear them. set aside.
• heat a large skillet over medium-high heat. cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. drain and discard grease; transfer beef to a bowl. cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

sweet, sticky and spicy chicken

Ingredients

• Servings: 4
• 1 tablespoon brown sugar
• 2 tablespoons honey
• 1/4 cup soy sauce
• 2 teaspoons chopped fresh ginger root
• 2 teaspoons chopped garlic
• 2 tablespoons hot sauce
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• lightly salt and pepper the chicken strips.
• heat oil in a large skillet over medium heat. add chicken strips and brown on both sides, about 1 minute per side. pour the sauce over the chicken. simmer uncovered until the sauce thickens, 8 to 10 minutes.

gluten-free upside-down pizza

Ingredients

• Servings: 8
• 1 1/2 pounds ground beef
• 1 onion, chopped
• 1 (15 ounce) can pizza sauce
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano
• 2 cups shredded mozzarella cheese
• 1 cup brown rice flour
• 1 cup milk
• 2 eggs
• 1/2 cup shredded italian 3-cheese blend

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• heat a large skillet over medium-high heat. cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. stir pizza sauce, salt, and oregano into ground beef mixture.
• spread meat mixture into the prepared baking dish; top with mozzarella cheese.
• whisk flour, milk, and eggs together in a bowl until well mixed; spread mixture over mozzarella cheese layer. sprinkle 3-cheese blend over flour mixture.
• bake in the preheated oven until cheese is bubbling and melted, about 35 minutes.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

Sand Art Cookies

Ingredients

• Servings: 2
• 1/2 cup white sugar
• 1/2 cup rolled oats
• 1/2 cup candy-coated chocolate pieces
• 1/2 cup packed brown sugar
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup crisp rice cereal
• 1/2 cup semisweet chocolate chips

Recipe

• in a 1 quart or 1 liter jar, layer the ingredients in the order given. lightly pack down the jar after each addition. attach a card with the following instructions:
• preheat oven to 350 degrees f (175 degrees c). grease a cookie sheet. empty the entire contents of the jar into a medium bowl. add 1 large egg and 1/2 cup of margarine melted; mix well. form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven. makes about 2 dozen cookies.

Peanut Butter Christmas Mice

Ingredients

• Servings: 60
• 1/2 cup butter, room temperature
• 1 cup creamy peanut butter
• 1/2 cup packed light brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1 cup peanut halves
• 1/4 cup green candy sprinkles
• 60 3-inch pieces red shoestring licorice

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 40 mins


• in a large bowl combine butter and peanut butter; beat until creamy. add brown and white sugar and beat until fluffy. beat in egg, vanilla extract and baking soda until well blended. with mixer on low, mix in flour just until blended. cover and chill for 1 hour, or until firm.
• preheat oven to 350 degrees f (175 degrees c).
• shape 1 level tablespoon of dough into 1 inch balls. taper each ball at one end into a teardrop shape. press flat on one side. place flat sides down, 2 inches apart on ungreased cookie sheets. press the sides of the dough in to raise the 'backs' of the mice, as dough will spread slightly during baking.
• gently push 2 peanut halves in each 'mouse' for ears, and 2 pieces of green candy for eyes. with a toothpick make a hole 1/2 inch deep in the tail ends.
• bake in preheated oven for 8 to 10 minutes, or until firm.
• transfer to a cooling rack and insert licorice pieces as tails.

Honey Glazed Ham

Ingredients

• Servings: 15
• 1 (5 pound) ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup
• 2 cups honey
• 2/3 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• score ham, and stud with the whole cloves. place ham in foil lined pan.
• in the top half of a double boiler, heat the corn syrup, honey and butter. keep glaze warm while baking ham.
• brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. baste ham every 10 to 15 minutes with the honey glaze. during the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. remove from oven, and let sit a few minutes before serving.

Tender Tomato Chicken Breasts

Ingredients

• Servings: 3
• 1 tablespoon olive oil
• 3 skinless, boneless chicken breast halves
• 1 tablespoon ground black pepper, or to taste
• 3 tablespoons onion powder, or to taste
• 1 (28 ounce) can chopped stewed tomatoes, 1/2 the liquid reserved
• 1 (14 ounce) can chicken broth
• 1 (10 ounce) package frozen mixed vegetables
• 1/4 cup water

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat the oil in a skillet over medium heat. season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. cook 2 minutes on each side, just until browned. pour tomatoes and reserved liquid over the chicken. pour in broth. cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
• while the chicken is cooking, place the frozen mixed vegetables and water in a pot. scoop about 3/4 cup liquid from the skillet, and mix into the pot. bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.

cherry chicken lettuce wraps

Ingredients

• Servings: 6
• 2 tablespoons canola oil, divided
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 tablespoon minced fresh ginger root
• 2 tablespoons rice vinegar
• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 pound dark sweet cherries, pitted and halved
• 1 1/2 cups shredded carrots
• 1/2 cup chopped green onion
• 1/3 cup toasted and sliced almonds
• 12 lettuce leaves

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat 1 tablespoon oil in a large skillet over medium-high heat. saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. set aside.
• whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine.
• spoon 1/12 the chicken/cherry mixture the center of each lettuce leaf; roll leaf around filling and serve.

authentic louisiana red beans and rice

Ingredients

• Servings: 8
• 1 pound dry kidney beans
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 6 cups water
• 2 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon dried parsley
• 1 teaspoon seasoning
• 1 pound andouille sausage, sliced
• 4 cups water
• 2 cups long grain white rice

Recipe

Preparation Time: 25 mins Cook Time: 3 hrs 5 mins

Ready Time: 11 hrs 30 mins


• rinse beans, and then soak in a large pot of water overnight.
• in a skillet, heat oil over medium heat. cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• rinse beans, and transfer to a large pot with 6 cups water. stir cooked vegetables into beans. season with bay leaves, cayenne pepper, thyme, sage, parsley, and seasoning. bring to a boil, and then reduce heat to medium-low. simmer for 2 1/2 hours.
• stir sausage into beans, and continue to simmer for 30 minutes.
• meanwhile, prepare the rice. in a saucepan, bring water and rice to a boil. reduce heat, cover, and simmer for 20 minutes. serve beans over steamed white rice.

Josephine's No-bake Granola Bars

Ingredients

• Servings: 12
• 1/2 cup firmly packed brown sugar
• 1/2 cup honey
• 1 cup peanut butter
• 1 teaspoon vanilla extract
• 1 1/2 cups quick-cooking rolled oats
• 1 1/2 cups crispy rice cereal
• 1 cup raisins
• 1/2 cup shredded coconut
• 1/2 cup sunflower seeds

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• lightly grease an 8-inch glass baking dish.
• bring brown sugar and honey to a boil in a saucepan, stirring constantly. remove from heat and stir peanut butter and vanilla into the sugar mixture.
• mix oats, rice cereal, raisins, coconut, and sunflower nuts in a large bowl; add peanut butter mixture and blend. press mixture into the prepared pan.
• cool mixture completely before cutting into bars.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Wild Rice And Asparagus Chicken Breasts

Ingredients

• Servings: 2
• 1 whole boneless, skinless chicken breast, cubed
• 2 cups wild rice, cooked
• 1/2 pound fresh asparagus
• 3 tablespoons hoisin sauce
• 4 tablespoons peanut oil
• 1 tablespoon brown sugar

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• cut asparagus into 3/4 inch to 1 inch pieces, discarding tough bottoms of spears. in a small bowl, mix together the hoisin sauce and brown sugar and set aside. prepare rice or reheat cooked rice and keep warm.
• heat wok over medium high heat. when hot, dribble 1 tablespoon of oil around the rim. stir fry asparagus for approximately 2 minutes. remove from the wok and keep warm. heat wok to high heat.
• heat wok to high heat. add 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink. add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are coated with sauce. serve over the hot rice.

Roast Goose With Wild Rice Stuffing

Ingredients

• Servings: 12
• 4 cups cooked wild rice
• 2/3 cup chopped toasted hazelnuts
• 2 granny smith apples - peeled, cored and chopped
• 1/2 cup chopped onion
• 2 teaspoons ground savory
• 3 tablespoons chopped fresh parsley
• 1 (12 pound) fresh goose
• 4 cups water
• salt to taste
• 1 1/2 tablespoons all-purpose flour
• freshly ground black pepper

Recipe

• mix together the cooked rice, nuts, apples, onion, and herbs. season to taste with salt and pepper.
• remove the neck, heart, and gizzard from the goose. wash the bird inside and out. pat dry. fill the cavity of the goose with the stuffing, skewer closed, and lace string around the skewers. truss the bird.
• roast in a preheated 325 degree f (165 degree c) oven, breast side down, for 1 1/2 hours. draw off the fat as it accumulates. turn, and roast another 1 1/2 hours. when done, the juices should run clear when the bird is pricked where the thigh attaches to the body. remove trussing strings and skewers before carving.
• while the goose is roasting, place the neck, heart, and gizzard in a saucepan with water. let simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. season the broth to taste with salt.
• pour off all but 1 tablespoon of the fat from the roasting pan. sprinkle a little flour over the bottom, 1 to 2 tablespoons, depending on how thick you like your gravy. set the pan over low heat. stir for 2 minutes, scraping up all the browned bits. add the reserved goose broth to the pan, and whisk until smooth. taste and season with salt and pepper. serve in a gravy boat alongside the bird.

Slow Cooker Spicy Chicken

Ingredients

• Servings: 3
• 3 skinless, boneless chicken breast halves
• 1/2 (8 ounce) jar medium salsa
• 1/4 cup tomato sauce
• 2 cloves garlic, minced
• 1 small red onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 pinch salt and fresh ground pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. set the cooker on low, and cook until the chicken is very tender, 4 to 5 hours. shred the chicken with two forks for serving.

Chef John's Barbecue Chicken

Ingredients

• Servings: 6
• 1 whole chicken, into halves
• 1/4 cup rice vinegar
• 2 tablespoons barbeque sauce
• 2 cloves garlic, crushed
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 cup barbeque sauce, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips.
• whisk rice vinegar, barbeque sauce, and garlic together in large bowl. place chicken in bowl and turn to coat chicken in the marinade. arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper.
• cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).

Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a saucepan, combine rice and water. bring to a boil. reduce heat, cover, and simmer for 20 minutes.
• in a small saucepan, boil carrots in water about 3 to 5 minutes. drop peas into boiling water, and drain.
• heat wok over high heat. pour in oil, then stir in carrots and peas; cook about 30 seconds. crack in eggs, stirring quickly to scramble eggs with vegetables. stir in cooked rice. shake in soy sauce, and toss rice to coat. drizzle with sesame oil, and toss again.

best spanish rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat oil in a large, heavy skillet over medium heat. stir in onion, and cook until tender, about 5 minutes.
• mix rice into skillet, stirring often. when rice begins to brown, stir in chicken broth and salsa. reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Garlic Chicken Fried Brown Rice

Ingredients

• Servings: 3
• 2 tablespoons vegetable oil, divided
• 8 ounces skinless, boneless chicken breast, cut into strips
• 1/2 red bell pepper, chopped
• 1/2 cup green onion, chopped
• 4 cloves garlic, minced
• 3 cups cooked brown rice
• 2 tablespoons light soy sauce
• 1 tablespoon rice vinegar
• 1 cup frozen peas, thawed

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• heat 1 tablespoon of vegetable oil in a large skillet set over medium heat. add the chicken, bell pepper, green onion and garlic. cook and stir until the chicken is cooked through, about 5 minutes. remove the chicken to a plate and keep warm.
• heat the remaining tablespoon of oil in the same skillet over medium-high heat. add the rice; cook and stir to heat through. stir in the soy sauce, rice vinegar and peas, and continue to cook for 1 minute. return the chicken mixture to the skillet and stir to blend with the rice and heat through before serving.

Peanut Butter Christmas Mice

Ingredients

• Servings: 60
• 1/2 cup butter, room temperature
• 1 cup creamy peanut butter
• 1/2 cup packed light brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1 cup peanut halves
• 1/4 cup green candy sprinkles
• 60 3-inch pieces red shoestring licorice

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 40 mins


• in a large bowl combine butter and peanut butter; beat until creamy. add brown and white sugar and beat until fluffy. beat in egg, vanilla extract and baking soda until well blended. with mixer on low, mix in flour just until blended. cover and chill for 1 hour, or until firm.
• preheat oven to 350 degrees f (175 degrees c).
• shape 1 level tablespoon of dough into 1 inch balls. taper each ball at one end into a teardrop shape. press flat on one side. place flat sides down, 2 inches apart on ungreased cookie sheets. press the sides of the dough in to raise the 'backs' of the mice, as dough will spread slightly during baking.
• gently push 2 peanut halves in each 'mouse' for ears, and 2 pieces of green candy for eyes. with a toothpick make a hole 1/2 inch deep in the tail ends.
• bake in preheated oven for 8 to 10 minutes, or until firm.
• transfer to a cooling rack and insert licorice pieces as tails.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

sweet, sticky and spicy chicken

Ingredients

• Servings: 4
• 1 tablespoon brown sugar
• 2 tablespoons honey
• 1/4 cup soy sauce
• 2 teaspoons chopped fresh ginger root
• 2 teaspoons chopped garlic
• 2 tablespoons hot sauce
• salt and pepper to taste
• 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• lightly salt and pepper the chicken strips.
• heat oil in a large skillet over medium heat. add chicken strips and brown on both sides, about 1 minute per side. pour the sauce over the chicken. simmer uncovered until the sauce thickens, 8 to 10 minutes.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Sand Art Cookies

Ingredients

• Servings: 2
• 1/2 cup white sugar
• 1/2 cup rolled oats
• 1/2 cup candy-coated chocolate pieces
• 1/2 cup packed brown sugar
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup crisp rice cereal
• 1/2 cup semisweet chocolate chips

Recipe

• in a 1 quart or 1 liter jar, layer the ingredients in the order given. lightly pack down the jar after each addition. attach a card with the following instructions:
• preheat oven to 350 degrees f (175 degrees c). grease a cookie sheet. empty the entire contents of the jar into a medium bowl. add 1 large egg and 1/2 cup of margarine melted; mix well. form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven. makes about 2 dozen cookies.

Spanish Rice Ii

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat oil in a deep skillet over medium heat. saute rice, onion, and bell pepper until rice is browned and onions are tender.
• stir in water and tomatoes. season with chili powder and salt. cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

chicken in creamy sun-dried tomato sauce

Ingredients

• Servings: 8
• 2 (10.75 ounce) cans campbell's® condensed cream of chicken with herbs soup or campbell's® condensed cream of chicken soup
• 1 cup chablis or other dry white *
• 1/4 cup coarsely chopped pitted kalamata or oil-cured olives
• 2 tablespoons drained capers
• 2 cloves garlic, minced
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 cup drained and coarsely chopped sun-dried tomatoes drained andâ coarsely chopped sun-dried tomatoes
• 8 (4 ounce) skinless, boneless chicken breast halves
• 1/2 cup chopped fresh basil leaves (optional)
• hot cooked rice, egg noodles or mashed potatoes

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• stir the soup, , olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. add the chicken and turn to coat.
• cover and cook on low for 7 to 8 hours** or until the chicken is cooked through. sprinkle with the basil, if desired. serve with the rice.

chicken lettuce wraps

Ingredients

• Servings: 6
• 1 1/2 pounds ground chicken
• 1 red bell pepper, cut into large dice
• 1/2 cup soy sauce
• 2 tablespoons rice vinegar, or more to taste
• 1 tablespoon grated fresh ginger
• 5 dashes hot pepper sauce (such as tabasco®)
• 1 teaspoon asian (toasted) sesame oil
• 1/2 cup chunky peanut butter
• 3 tablespoons hot water
• 3 tablespoons soy sauce
• 5 dashes hot pepper sauce (such as tabasco®)
• 6 large leaves of iceberg lettuce
• 2 carrots, shredded
• 1 tablespoon chopped green onion, or to taste
• 1 tablespoon chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. drain excess grease. stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
• whisk 1/2 cup soy sauce, rice vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
• mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. set dipping sauce aside.
• form lettuce leaves into cup shapes and fill with chicken mixture. top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

Honey Glazed Ham

Ingredients

• Servings: 15
• 1 (5 pound) ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup
• 2 cups honey
• 2/3 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• score ham, and stud with the whole cloves. place ham in foil lined pan.
• in the top half of a double boiler, heat the corn syrup, honey and butter. keep glaze warm while baking ham.
• brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. baste ham every 10 to 15 minutes with the honey glaze. during the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. remove from oven, and let sit a few minutes before serving.

erin's fun turkey cookies

Ingredients

• Servings: 36
• 6 1/2 cups all-purpose flour
• 2 cups white sugar
• 1 cup buttermilk
• 3 eggs
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup , or as needed
• 72 candy-coated milk chocolate pieces (such as m&m's®)
• 1/4 cup prepared white frosting, or as needed
• 4 pieces red string licorice (such as twizzlers®), cut into 1-inch pieces

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 55 mins


• beat flour, sugar, buttermilk, eggs, vanilla, salt, and baking powder together in a bowl until dough is thoroughly mixed. cover bowl with plastic wrap and refrigerate for at least 1 hour.
• preheat oven to 375 degrees f (190 degrees c). grease baking sheets.
• drop about 2 teaspoons of dough per cookie about 2 inches apart prepared baking sheets.
• bake cookies in the preheated oven until light golden brown, about 10 minutes. cool cookies for 8 to 10 minutes before removing to a plate to decorate.
• press candy corns, point-end first, partway into the top edge of the cookies to resemble feathers. place 2 candy-coated milk chocolate pieces in the center of each cookie to resemble the turkey's eyes. use a small amount of frosting to create the turkey's mouth. press 2 pieces of licorice into the bottom edge of the cookie to make the turkey's legs.

cherry chicken lettuce wraps

Ingredients

• Servings: 6
• 2 tablespoons canola oil, divided
• 1 1/4 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 tablespoon minced fresh ginger root
• 2 tablespoons rice vinegar
• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 pound dark sweet cherries, pitted and halved
• 1 1/2 cups shredded carrots
• 1/2 cup chopped green onion
• 1/3 cup toasted and sliced almonds
• 12 lettuce leaves

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat 1 tablespoon oil in a large skillet over medium-high heat. saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. set aside.
• whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl. add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine.
• spoon 1/12 the chicken/cherry mixture the center of each lettuce leaf; roll leaf around filling and serve.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

authentic louisiana red beans and rice

Ingredients

• Servings: 8
• 1 pound dry kidney beans
• 1/4 cup olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 stalks celery, chopped
• 6 cups water
• 2 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon dried parsley
• 1 teaspoon seasoning
• 1 pound andouille sausage, sliced
• 4 cups water
• 2 cups long grain white rice

Recipe

Preparation Time: 25 mins Cook Time: 3 hrs 5 mins

Ready Time: 11 hrs 30 mins


• rinse beans, and then soak in a large pot of water overnight.
• in a skillet, heat oil over medium heat. cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• rinse beans, and transfer to a large pot with 6 cups water. stir cooked vegetables into beans. season with bay leaves, cayenne pepper, thyme, sage, parsley, and seasoning. bring to a boil, and then reduce heat to medium-low. simmer for 2 1/2 hours.
• stir sausage into beans, and continue to simmer for 30 minutes.
• meanwhile, prepare the rice. in a saucepan, bring water and rice to a boil. reduce heat, cover, and simmer for 20 minutes. serve beans over steamed white rice.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Greasy Chicken

Ingredients

• Servings: 6
• 6 chicken thighs
• 1/4 cup soy sauce
• 2 lemons
• 2 tablespoons butter
• 5 cloves garlic, peeled and chopped
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• in a shallow dish, soak chicken thighs in soy sauce. squeeze juice from the lemons into the dish. let stand for at least 10 minutes.
• while the chicken is marinating, melt butter in a large skillet or wok. add garlic and fry until tender. add chicken thighs and cook on medium high until the juices run clear, about 20 to 25 minutes.
• serve over white rice with pan drippings.

Spanish Rice Ii

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• heat oil in a deep skillet over medium heat. saute rice, onion, and bell pepper until rice is browned and onions are tender.
• stir in water and tomatoes. season with chili powder and salt. cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

chicken, asparagus, and mushroom skillet

Ingredients

• Servings: 2
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/8 teaspoon dried oregano
• 1 1/2 cloves garlic, minced
• 1/4 teaspoon salt
• 1 1/2 teaspoons lemon juice
• 1 1/2 teaspoons white cooking
• 2 skinless, boneless chicken breast halves, sliced
• 1/2 pound fresh asparagus, trimmed and cut into thirds
• 1 cup sliced fresh mushrooms

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• melt the butter with the olive oil in a skillet over medium-high; stir the parsley, basil, oregano, garlic, salt, lemon juice, and into the butter mixture. add the chicken; cook and stir until the chicken is browned, about 3 minutes. reduce heat to medium; cook, stirring occasionally, until the chicken is no longer pink inside, about 10 more minutes.
• add the asparagus; cook and stir until the asparagus is bright green and just starting to become tender, about 3 minutes. stir in the mushrooms and cook an additional 3 minutes to let the mushrooms release their juice. serve hot.

Fried Rice Restaurant Style

Ingredients

• Servings: 8
• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a saucepan, combine rice and water. bring to a boil. reduce heat, cover, and simmer for 20 minutes.
• in a small saucepan, boil carrots in water about 3 to 5 minutes. drop peas into boiling water, and drain.
• heat wok over high heat. pour in oil, then stir in carrots and peas; cook about 30 seconds. crack in eggs, stirring quickly to scramble eggs with vegetables. stir in cooked rice. shake in soy sauce, and toss rice to coat. drizzle with sesame oil, and toss again.

alternative baked salmon

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 small yellow onion, chopped
• 1/2 teaspoon dried minced garlic
• salt and pepper to taste
• 1/2 cup herb seasoned bread crumbs
• 2 tablespoons mayonnaise, or as needed
• 1 teaspoon mustard powder
• 2 salmon fillets (about 1 inch thick)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat the oven to 350 degrees f (175 degrees c). grease a baking sheet, and set aside.
• heat oil in a skillet over medium-high heat. saute onion with dried garlic, salt and pepper until tender. transfer to a medium bowl, and mix with bread crumbs, mustard powder and mayonnaise. if necessary, add more mayonnaise to achieve a paste-like consistency.
• place salmon fillets the greased baking sheet, and press the crumb mixture on the top so that it is about 1/4 inch thick.
• bake for 10 minutes in the preheated oven, until salmon is easily cut with a fork, then broil for 5 minutes to crisp the top.

best spanish rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat oil in a large, heavy skillet over medium heat. stir in onion, and cook until tender, about 5 minutes.
• mix rice into skillet, stirring often. when rice begins to brown, stir in chicken broth and salsa. reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Very Easy Risotto

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2/3 cup sliced green onion
• 1 1/3 cups uncooked long-grain rice
• 4 cups water
• 1 teaspoon chicken bouillon granules
• 1/4 teaspoon ground black pepper
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• melt butter in a large skillet over medium-high heat. cook green onions in butter briefly, then add the rice. cook and stir for a few minutes to toast rice. stir in water, and season with chicken bouillon and pepper. bring to a boil, then reduce heat to medium-low. cover, and simmer for 20 minutes.
• remove from heat, cover, and let stand for 5 minutes. stir in the parmesan cheese.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

Mexican Rice Iii

Ingredients

• Servings: 6
• 1 cup long grain white rice
• 1 tablespoon vegetable oil
• 1 1/2 cups chicken broth
• 1/2 onion, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 fresh jalapeno pepper, chopped
• 1 tomato, seeded and chopped
• 1 cube chicken bouillon
• salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1/2 cup chopped fresh cilantro
• 1 clove garlic, halved

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. pour in chicken broth, and bring to a boil. stir in onion, green pepper, jalapeno, and diced tomato. season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. bring to a boil, cover, and reduce heat to low. cook for 20 minutes.

best spanish rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat oil in a large, heavy skillet over medium heat. stir in onion, and cook until tender, about 5 minutes.
• mix rice into skillet, stirring often. when rice begins to brown, stir in chicken broth and salsa. reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

red lentil curry

Ingredients

• Servings: 8
• 2 cups red lentils
• 1 large onion, diced
• 1 tablespoon vegetable oil
• 2 tablespoons curry paste
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 (14.25 ounce) can tomato puree

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• wash the lentils in cold water until the water runs clear. put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. drain.
• heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• stir in the tomato puree, remove from heat and stir into the lentils.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked white rice
• 1 1/2 cups low sodium, low fat vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 3 1/2 cups canned black beans, drained

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• in a stockpot over medium-high heat, heat the oil. add the onion and garlic and saute for 4 minutes. add the rice and saute for 2 minutes.
• add the vegetable broth, bring to a boil, cover and lower the heat and cook for 20 minutes. add the spices and black beans.

Honey Glazed Ham

Ingredients

• Servings: 15
• 1 (5 pound) ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup
• 2 cups honey
• 2/3 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• score ham, and stud with the whole cloves. place ham in foil lined pan.
• in the top half of a double boiler, heat the corn syrup, honey and butter. keep glaze warm while baking ham.
• brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. baste ham every 10 to 15 minutes with the honey glaze. during the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. remove from oven, and let sit a few minutes before serving.