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 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.

Caramel Corn Snack Mix

Ingredients

• Servings: 15
• 8 cups popped popcorn
• 4 cups crispy rice cereal squares
• 2 cups small pretzel twists
• 1 cup pecan halves
• 1 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda

Recipe

• preheat oven to 300 degrees f (150 degrees c).
• in a large bowl, combine the popcorn, cereal, pretzels and pecans.
• in a saucepan over medium heat, combine the brown sugar, butter and corn syrup. cook and stir until mixture comes to a boil. reduce heat to medium low; cook without stirring for 5 minutes.
• remove saucepan from heat and stir in vanilla and baking soda. pour over popcorn mixture and toss until evenly coated.
• bake at 300 degrees f (150 degrees f) for 30 minutes, stirring after 15 minutes. transfer to large piece of parchment paper and cool completely. break into chunks once cool.

Valentine Heart Necklaces

Ingredients

• Servings: 30
• 1 cup butter, softened
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 1/2 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 3 cups confectioners' sugar
• 1/3 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons milk
• 3 drops red food coloring
• 2 1/4 ounces colored candy sprinkles
• 60 long red vine licorice

Recipe

Preparation Time: 35 mins Cook Time: 7 mins Ready Time: 2 hrs 42 mins


• cream 1 cup butter or margarine and 3/4 cup sugar together. blend in egg, 1 teaspoon vanilla extract, and grated lemon peel. sift together 2 1/2 cups all-purpose flour and baking powder. add to creamed mixture and blend well. cover and refrigerate dough for approximately 2 hours.
• preheat oven to 375 degrees f (190 degrees c).
• roll dough to 1/4 inch thickness on a lightly floured surface. use a floured heart shaped 1 to 2 inch cookie cutter and cut dough into heart shapes. place the cut-out hearts on greased cookie sheets.
• using the drinking straw, make a hole at the top center of each heart before baking. bake for 5 to 7 minutes until very lightly browned. cool the cookies on a wire rack.
• to make butter frosting: mix 3 cups confectioners' sugar and 1/3 cup butter together. stir in 1 1/2 teaspoons vanilla extract and 2 tablespoons milk. beat until smooth making sure frosting is of spreading consistency. stir in food coloring to create a pink or red colored frosting, if desired.
• after cookies have cooled, frost and decorate them with nonpareils, sprinkles, dragees, or colored sugar. use a toothpick to dislodge the hole, if necessary. let the frosting dry.
• to make a necklace, tie the ends off of two pieces of red colored licorice with a knot. thread it through the hole at the top center of the cookie. tie the other ends off with another knot to create a "chain." makes approximately 30 heart necklaces.

Best Spanish Rice

Ingredients

• Servings: 5
• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked 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.

Wine Sauce Chicken

Ingredients

• Servings: 6
• 6 skinless boneless chicken breasts, cut into 2-inch cubes
• 2 tablespoons butter
• 2 cups sliced fresh mushrooms
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (5 ounce) can evaporated milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 cup wine
• 1/2 cup mayonnaise
• 1/2 cup slivered almonds for topping
• 1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 35 mins


• place the chicken in a saucepan and add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes.
• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• melt the butter in a skillet over medium heat. stir in the mushrooms; cook and stir until the mushrooms are lightly browned and have released their liquid, about 5 minutes.
• place the chicken pieces in the prepared baking dish and add the sauteed mushrooms.
• in a small saucepan over medium heat, combine and heat the soup, milk, cheddar cheese and garlic powder. remove from heat and add the wine and mayonnaise. pour mixture over the chicken and mushrooms. top with slivered almonds and grated parmesan cheese and bake in the preheated oven for 1 hour.

Jollof Rice

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 large onion, sliced
• 2 (14.5 ounce) cans stewed tomatoes
• 1/2 (6 ounce) can tomato paste
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon red pepper flakes
• 1 tablespoon worcestershire sauce
• 1 teaspoon chopped fresh rosemary
• 2 cups water
• 1 (3 pound) whole chicken, cut into 8 pieces
• 1 cup uncooked rice
• 1 cup diced carrots
• 1/2 pound fresh green beans, trimmed and snapped into 1 to 2 inch pieces
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• pour oil into large saucepan. cook onion in oil over medium-low heat until translucent.
• stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, worcestershire sauce and rosemary. cover, and bring to a boil. reduce heat, stir in water, and add chicken pieces. simmer for 30 minutes.
• stir in rice, carrots, and green beans, and season with nutmeg. bring to a boil, then reduce heat to low. cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.

Black Beans And Rice

Ingredients

• Servings: 10
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3/4 cup uncooked 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.