Pesto And Tortellini Soup

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 (9 ounce) package fresh cheese tortellini
• 3 (14 ounce) cans chicken broth
• 1 (7 ounce) jar roasted red peppers, drained and slivered
• 3/4 cup frozen green pea
• 3 -4 cups fresh spinach, washed and stems removed
• 1 -2 tablespoon pesto sauce or 1/4 cup grated parmesan cheese

Recipe

• 1 cook tortellini according to package directions, drain.
• 2 meanwhile, boil broth over high heat in covered dutch oven.
• 3 add cooked tortellini, peppers and peas; return broth to a boil.
• 4 reduce heat to medium and simmer 1 minute.
• 5 remove from heat; stir in spinach and pesto.

Pesto And Pepper Vegetable Torta

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 2 large onions, peeled and sliced
• 2 tablespoons extra virgin olive oil
• 1 (11 ounce) package refrigerated pie crusts
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 1 (13 ounce) jar roasted red peppers, drained
• 1 cup ricotta cheese
• 1/3 cup basil pesto
• 1 (12 ounce) package mozzarella cheese, thinly sliced

Recipe

• 1 sauté onions in oil in a large skillet for about 20 minutes until very soft, stirring frequently. preheat oven to 375°f unwrap pie crust and form into a ball. set aside 1/4 of dough and roll larger piece into a 14-inch circle. press onto bottom and sides of a 9-inch springform pan. spread half the onions, olives and peppers in the bottom of the pastry lined pan. in a medium bowl, stir together ricotta and pesto; spread half of mixture over peppers. top with half of mozzarella, then repeat layers. roll out smaller piece of dough and place on top. fold in sides of the pastry so that it overlaps the top circle of dough. bake for 1 hour, then let cool. remove sides from pan and cut into thin wedges. serve chilled or at room temperature.
• 2 cook time: 1 hour 20 minutes
• 3 nutrition per serving: 230 calories, 10 g protein, 15 g total fat (6 g sat., 0 g trans), 16 g carbohydrate, 1 g fiber, 2 g sugar, 20 mg cholesterol, 380 mg sodium, 5.5 points.

Chili-corn Custard For Two

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

Ingredients

• 1 teaspoon butter
• 1 1/2 cups corn (fresh or thawed frozen corn)
• 2 eggs
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• hot pepper sauce, to taste
• 1 cup 1% low-fat milk
• 2 tablespoons onions, minced
• 2 tablespoons pimientos, chopped (or roasted red peppers)

Recipe

• 1 preheat oven to 350 degrees.
• 2 for each serving, spread 3/4 cup corn in bottom of each casserole.
• 3 beat the eggs, chili powder, salt and hot-pepper sauce until foamy. beat in the milk, onions, and pimentos (or red peppers). pour the egg mixture over the corn.
• 4 bake the custards on the middle shelf of the oven for 25 to 30 minutes or until the custards are puffed but barely set in the center. let stand for 5 to 10 minutes before serving.

Frozen Peanut Butter Pie

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• pre-made graham cracker crust
• 7 tablespoons sugar, divided
• 2 large egg whites, lightly beaten
• cooking spray
• 1 1/4 cups nonfat milk
• 2/3 cup reduced-fat crunchy peanut butter
• 1/2 teaspoon vanilla
• 4 ounces fat free cream cheese, softened
• 1 (8 ounce) container frozen fat-free whipped topping, thawed
• 3 tablespoons finely chopped finely chopped dry roasted salted peanuts
• 1/4 cup shaved milk chocolate

Recipe

• 1 combine milk and remaining 1/4 cup sugar in a heavy saucepan over medium-low heat. cook 2 minutes or until sugar dissolves, stirring constantly; transfer mixture to a bowl. add peanut butter and vanilla, stirring with a whisk until combined. cover and chill 30 minutes.
• 2 place cream cheese in a large bowl, and beat with a mixer at medium speed until light and fluffy. add milk mixture, beating on low speed until combined. fold in whipped topping; pour mixture into prepared piecrust. freeze, uncovered, 8 hours or overnight or until hard. sprinkle with peanuts and shaved chocolate. transfer pie to refrigerator 30 minutes before slicing.

Lidia's Pot Roasted Herb Scented Lamb Loin

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 1/2 cup fresh rosemary leaf, plus
• 2 sprigs fresh rosemary
• 6 tablespoons extra virgin olive oil
• 10 cloves garlic
• 16 fresh sage leaves
• 2 teaspoons salt
• 3 1/2 lbs boneless lamb loin (preferably with the tail intact)
• 1 bay leaf
• fresh ground black pepper

Recipe

• 1 put 1/2 cup rosemary leaves, 3 tablespoons of the olive oil, 5 garlic cloves, 8 sage leaves and 1 teaspoon of salt into a food processor bowl.
• 2 process until you have a fairly smooth paste.
• 3 lay out the lamb loin fat side down.
• 4 cut along the top side of the"tail" and into the eye of the roast.
• 5 continue cutting in a sawing motion, unrolling the loin into a rectangle of more or less even thickness.
• 6 spread the entire top surface of the lamb evenly with the herb paste.
• 7 starting with the side opposite the tail, roll the roast into a compact roll with a spiral of herb filling running through it.
• 8 tie the roast at 1-inch intervals with kitchen twine.
• 9 season generously with salt and pepper.
• 10 set the meat into a round 5-quart casserole dish.
• 11 add the remaining rosemary sprigs, sage leaves, garlic and bay leaf.
• 12 pour in just enough water to cover the meat.
• 13 season the water lightly with salt and pepper.
• 14 bring to a boil over high heat, then lower the heat to a simmer and cook, turning the meat occasionally, until almost all of the water has evaporated and the meat begins to stick to the casserole, about 2 hours.
• 15 skim any foam off of the surface as needed.
• 16 pour off the fat remaining in the braising pan and pour in the remaining 3 tablespoons of olive oil.
• 17 adjust the heat to very low.
• 18 cook, turning often, until the lamb has a caramelized golden brown crust, 15 to 30 minutes.
• 19 let the meat rest for 20 minutes and then slice into 1/4" thick slices.

Minature Napoleons With Eggplant Creme (vegan Yum Yum)

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 4 plum tomatoes
• 1 zucchini
• 12 cremini mushroom caps (other mushrooms would work fine)
• tamari or soy sauce
• 2 small eggplants
• 2 tablespoons olive oil
• 2/3 cup raw cashews
• 1 teaspoon dried italian herb seasoning (basil, marjoram, oregano, rosemary)
• 2 garlic cloves
• 12 basil leaves
• olive oil
• balsamic vinegar

Recipe

• 1 preheat oven to 300°f.
• 2 slice the tomatoes and zuchini into at least 12 slices (between 1/4 and 1/2 inch think). place on a parchament-lined cookie sheet. spay with oil to coat and sprinkle with dried herbs. bake for 1 hour and 15 minutes.
• 3 add the mushoom caps to the roasted tomato/zucchini sheet. spray with oil and put about a 1/2 teaspoon of tamari (or soy sauce) in each one. bake for about 30 more minutes.
• 4 while the vegetables are baking, peel and dice the eggplants (i had about 750 grams). put a couple layers of paper towels in the bottom of a big bowl and microwave the eggplant in two batches for eight minutes each.
• 5 then saute the eggplants in olive oil for about 10 minutes until cooked an a littlebrown.
• 6 add eggplants, cashews, and garlic to a food processor and process until very smooth.
• 7 to assemble, put a little dot of eggplant creme on the plate to act as an anchor. place a tomato on top of the anchor and put more eggplant creme on top. then add zucchini and more creme. then add mushroom cap and a a dot of more creme.
• 8 garnish with basil and a bit tomato. drizzle a little olive oil and some dots of vinegar on the plate to really be fancy.
• 9 (i found that if the mushooms are big, they make a better base than topper.).

Pesto Chicken Pizza

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

Ingredients

• Servings: 4
• 1 prepared pizza crust
• 1/2 cup pesto sauce (pesto sauce)
• 1 grilled chicken breast, sliced
• 1 cup mozzarella cheese
• 1 medium tomato, sliced thinly
• 4 cloves roasted garlic

Recipe

• 1 spread roasted garlic on pizza crust (mash it and spread), and top with pesto sauce.
• 2 arrange chicken, and tomatoes over this, and top with sliced chicken breast.
• 3 if you like a little bite, sprinkle with red pepper flakes.
• 4 bake at 425º for 15 minutes, or until cheese melts and browns a little.
• 5 if you're really adventurous, try making it on the grill over medium heat coals, just put another rack across the grill rack to form a grid, so the edges don't fall through.

Rabbit Strudel

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (1 lb) package phyllo dough
• 3/4 cup dried breadcrumbs
• 1 lb butter, melted
• 1 whole rabbit
• 1 medium yellow onion, peeled and chopped
• 3 garlic cloves, peeled and chopped
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon salt
• 1/2 cup dry vermouth
• 4 sprigs fresh thyme
• 12 cups water (optional)
• 2 bunches fresh spinach, stemmed
• 2 garlic cloves, peeled and minced
• 3 shallots, peeled and minced
• 1/2 teaspoon fresh thyme, chopped
• 1 1/4 lbs havarti cheese, shredded (about 5 cups)
• salt, pepper and ground cayenne, to taste
• 2 tablespoons olive oil
• 2 onions, peeled and chopped
• 6 garlic cloves, peeled and minced
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 cup dry wine (pinot grigio, chardonnay or sauvignon blanc are all very good)
• 2 cups stock (from cooking the rabbit bones and bits)
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh marjoram, minced
• 1 teaspoon fresh flat-leaf parsley, minced
• 1 lemon, juice of
• 1 red bell pepper, roasted and pureed
• salt, pepper and cayenne, to taste

Recipe

• 1 to roast the rabbit: place the rabbit in a large roasting pan with all ingredients except water and cover with aluminum foil.
• 2 bake at 375f until tender (about 30 minutes).
• 3 let cool; pick the meat off the bones and chop.
• 4 to make the optional stock: place bones and any scraps from the rabbit into a small pot, cover with water and boil to reduce by half.
• 5 strain and set to the side.
• 6 to make the filling: blanch the spinach in boiling water and cover for about three minutes.
• 7 let cool; drain and squeeze allthe moisture out of the spinach.
• 8 chop and set to the side.
• 9 saute the garlic and shallots until tender; add thyme, spinach and cheese.
• 10 add seasoning.
• 11 place a sheet of phyllo on work surface; brush with butter and sprinkle lightly with bread crumbs.
• 12 repeat to make 3 to 5 layers.
• 13 cut into 3 lengthwise strips.
• 14 place the filling in a line down the center of each strip.
• 15 place the chopped meat down the center of the filling.
• 16 fold the sides over, then roll up jelly-roll fashion.
• 17 cover and chill 30 minutes.
• 18 while the pastries are chilling, preheat oven to 375°f.
• 19 bake until golden brown, about 15 minutes.
• 20 to make the sauce: heat oil in a large skillet; sweat the vegetables until tender.
• 21 add wine and cook until reduced by half, about ten minutes.
• 22 add stock or broth, hers and lemon juice.
• 23 simmer until almost completely reduced; add red pepper puree and adjust seasonings.
• 24 to serve: pool a little sauce on each plate.
• 25 cut each strudel diagonally into four slices and serve two slices to a plate.

Hard Rock Cafe® Twisted Mac & Cheese By Todd Wilbur

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

Ingredients

• Servings: 5
• 2 cups uncooked cavatappi pasta or 2 cups elbow macaroni
• 1/3 cup whole milk
• 4 ounces velveeta cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded monterey jack cheese
• 1/8 teaspoon ground cayenne pepper
• 1/8 teaspoon ground black pepper
• 1/4 cup diced roasted red pepper
• parmesan breadcrumbs
• 2 teaspoons seasoned breadcrumbs (italian style)
• 2 teaspoons grated parmesan cheese
• 1/4 teaspoon finely minced parsley

Recipe

• 1 cook pasta following the directions on package. drain.
• 2 combine milk, velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in saucepan.
• 3 cook over low heat until cheese is melted and sauce is smooth.
• 4 add pasta and roasted pepper to the pan, and then toss to coat the pasta.
• 5 combine the breadcrumbs, parmesan and parsley in a small bowl.
• 6 pour pasta into a serving bowl, and then sprinkle parmesan breadcrumbs over the top.

Culi Sauce

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

Ingredients

• 1 (10 ounce) can green chilies or 6 fresh roasted green chilies, roasted and peeled
• 8 medium onions
• 8 cups vinegar
• 2 cups sugar
• 24 ripe peeled tomatoes
• 2 tablespoons salt
• 1 tablespoon cinnamon
• 1 tablespoon clove
• 1 tablespoon allspice
• 1 tablespoon nutmeg

Recipe

• 1 chop chiles and onions.
• 2 add all other ingredients.
• 3 cook together in large pot until thickened.
• 4 pour into jars and seal while hot.

Greek Asparagus Salad

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

Ingredients

• Servings: 8
• 2 lbs asparagus, small-tender ones,if possible
• 1 (12 ounce) jar roasted red peppers, cut in strips
• 1 can artichoke heart, quartered
• 1/2 cup chopped parsley
• 1 cup feta cheese, crumbled
• 1/2 cup olive oil
• 3 tablespoons lemon juice
• 2 teaspoons balsamic vinegar
• 1 tablespoon dijon mustard
• salt & pepper

Recipe

• 1 wash and trim asparagus,disgarding the tough ends.
• 2 cut each spear into 3 pieces.
• 3 bring a large pot of water to a boil and cook asparagus about 2 minutes.
• 4 drain and rince in cool water to stop the cooking.
• 5 combine the asparagus, pepper strips, artichokes, parsley and feta in a large bowl.
• 6 mix all of the dressing ingredients together and whisk to blend.
• 7 pour over asparagus mixture & toss.
• 8 chill several hours.

Liberty Tree Tavern, Magic Kingdom's Amber Waves Of Grain

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 1
• 3 ounces zucchini
• 3 ounces yellow squash (coin cut)
• 2 ounces red peppers (1-inch x2-inch)
• 2 ounces shiitake mushrooms
• 2 ounces broccoli florets
• 1 tablespoon olive oil
• 1 teaspoon chopped garlic
• 2 ounces bulgur wheat
• 2 ounces buckwheat groats
• 4 ounces rice
• 1 tablespoon herb oil
• 98 ounces diced tomatoes
• 2 ounces chopped garlic
• 4 ounces basil pesto
• 5 1/2 ounces roasted peppers (to taste)
• 1 tablespoon black pepper
• 1 tablespoon salt

Recipe

• 1 cook all rice, bulgar, and buckwheat as directed on box, then combine. set aside and keep hot. saute all vegetables in oil and garlic until tender. season vegetables with salt and pepper. to serve, pour 4 ounces of sauce evenly over plate, then mound rice mixture in middle. top with vegetables.
• 2 sauce.
• 3 note: yield 1 gallon.
• 4 combine ingredients, roast in oven for 20 minutes. puree with blender.

French Onion Dip

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 16 ounces sour cream
• 2 teaspoons grated garlic
• 1 teaspoon reduced-sodium worcestershire sauce
• 2 ounces sliced green onions
• 4 teaspoons dry onion soup mix
• 1 tablespoon dried, chopped onion, , , roasted under broiler until brown
• 1 teaspoon roasted sesame seeds
• 4 cloves garlic, finely chopped and roasted
• 3 teaspoons snipped chives
• onion powder
• 2 teaspoons low-sodium beef bouillon cubes

Recipe

• 1 mix all ingredients thoroughly in blender or food processor.
• 2 refrigerate at least 2 hours to let flavours blend and develop.

Jamaican Chicken Patties

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 1/2 lb boneless skinless chicken breast half
• 1 sweet potato, medium sized, to yield 1 cup mashed
• 2 tablespoons butter
• 1 fresh pepper, minced (your choice mild and sweet, or hot)
• 1 teaspoon grated fresh ginger
• 1 teaspoon jamaican yellow curry powder (or yellow curry paste)
• salt
• 2 tablespoons fresh parsley, chopped
• 1/4 cup flour
• 1/4 cup cornmeal
• 1/4 teaspoon cayenne pepper (optional, but nice if using a mild pepper above)
• vegetable oil (for frying, about 1/4 - 1/2 inch in the pan)

Recipe

• 1 cook the chicken breast according to your preferred method (roasted, stewed, boiled, sauteed, grilled, etc.) and let cool. shred and chop the meat until a fine texture. set aside.
• 2 peel, dice and boil the sweet potato in enough salted water to cover. when tender, drain and mash potato. set aside.
• 3 melt butter in a medium saute pan. add pepper and ginger and saute until tender and fragrant. add the curry powder and salt. stir. add the chicken and sweet potatoes to the pan. stir until thoroughly blended. add the parsley, and stir again. remove from heat and let cool slightly - enough to handle, and then shape into 8 small patties.
• 4 meanwhile mix the flour, corn meal, and cayenne (if using). thoroughly coat the chicken patties in the flour mixture.
• 5 heat the oil on medium until hot. carefully drop the patties into the oil and fry on each side until golden brown. serve hot.

Pan-seared Port Tenderloin In Tomato Sauce

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

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, cut diagonally into 4 pieces
• 1 tablespoon pan searing flour
• salt and pepper
• 1 cup smooth marinara sauce
• 1 tablespoon olive oil
• 1 tablespoon basting oil
• 1 teaspoon butter
• 2 cups of clean and cut butternut squash (1 inch dice)
• 2 large granny smith apples (i inch dice)
• 2 tablespoons basting oil
• salt and pepper
• 3 tablespoons lavender honey

Recipe

• 1 preheat oven to 350 degrees f.
• 2 pound each piece of port using flact side of meat mallet, flattening slightly.
• 3 dust port with pan-searing flour and pat off excess.
• 4 heat olive oil in ovenproof skillet on stove to on medium high until oil faintly smokes.
• 5 add lamb.
• 6 turn over when lamb changes color one-quarter of the way up and seared side has turned paper-bag brown, 3-4 minutes.
• 7 place skillet with lamb in oven and cook about 8 minutes, until internal temparature reaches 145 degree f.
• 8 check by inserting thermometer halfway into thickest part of lamb.
• 9 transfer pan to stovetop on medium.
• 10 add basting oil and butter; swirl.
• 11 baste with spoon, 1-3 minutes.
• 12 transfer lamb to clean platter and let stand for 5-10 minute.
• 13 while lamb is resting, heat sauce in small saucepan on medium.
• 14 pool 1/4 cup warmed sauce on each plate.
• 15 top with roasted squash and apples (directions follows).
• 16 top with lamb slice.
• 17 for roasted squash and apples.
• 18 preheat oven to 450 degrees f.
• 19 in a large bowl, toss apples and squash with basting oil
• 20 season to taste with salt and pepper.
• 21 roast in oven on center rack about 20 minutes.
• 22 remove from oven and drizzle with honey.

Rachael Ray - Chicken Tortilla Soup With Chipotle

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

Ingredients

• Servings: 4
• 3 cups chicken stock
• 1 lb chicken tenders
• 1 bay leaf, fresh if available
• 1 tablespoon extra virgin olive oil, 1 turn of the pan
• 4 slices bacon, smoky thick center cut, chopped
• 1 onion, finely chopped
• 4 garlic cloves, chopped
• 2 chipotle chiles in adobo, chopped, plus 2 tablespoons sauce
• 1 (28 ounce) can crushed fire-roasted tomatoes
• salt
• 4 cups lightly crushed corn tortilla chips
• 2 cups shredded fresh smoked mozzarella cheese or 2 cups smoked sharp cheddar cheese, 3/4 pound
• 1 lime, cut into wedges
• 1/2 red onion, chopped
• freshly chopped cilantro leaf, for garnish

Recipe

• 1 bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
• 2 while chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. add bacon and cook until crisp then remove with slotted spoon. drain off excess fat, leaving 2 to 3 tablespoons in the pan. add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
• 3 remove chicken from stock, dice and then add to soup. pass stock through a strainer then add to the soup.
• 4 place a pile of crushed tortilla chips in the bottom of each soup bowl. cover liberally with smoked cheese then ladle the hot soup down over the top. serve with lime, raw onions and cilantro at table to finish the soup.

Haricots Verts, Zucchini & Tomatoes Salad With Tapenade

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

Ingredients

• Servings: 4
• 1 small- medium zucchini, sliced lengthwise in 3/8-inch thick slices
• 1 fresh summer slicing tomato, cored and sliced in thin wedges and seeds removed (beefsteak tomato)
• 6 cups water
• 1 teaspoon lemon juice
• 1/2 lb fresh french haricots vert (about 2 1/2 cups) or 1/2 lb fresh green beans, ends trimmed (about 2 1/2 cups)
• 6 red radishes, sliced paper thin
• 1/2 cup black olive tapenade (see suggested recipes below)
• 14 1/2 ounces canned garbanzo beans (optional) or 14 1/2 ounces cannellini beans (optional) or 14 1/2 ounces kidney beans, drained (optional)

Recipe

• 1 prior to grilling or roasting:.
• 2 wash zucchini, cut off ends and slice lengthwise in 3/8-inch thick slices. place on double thickness of paper towels and sprinkle salt over zucchini. allow to stand 30 minutes to help draw out excess water from veggies. then pat dry with paper towels.
• 3 wash and core tomato, slice in thin wedges, and remove seeds. place on double thickness of paper towels. sprinkle with salt and allow to stand 15 minutes. then pat dry with paper towels.
• 4 in a medium saucepan over medium-high heat, bring water to a boil. add lemon juice and trimmed haricots verts and partially cook 4-5 minutes to desired degree of doneness. remove haricots verts from heat, drain in a colander, and immediately immerse them in an ice water bath to stop from cooking. drain and set aside.
• 5 grilling option:.
• 6 preheat grill to medium-high.
• 7 spray grill griddle with nonstick cooking spray. layer zucchini slices, tomato wedges, and haricots verts in single layer. grill until golden brown, turning and basting with olive-flavor nonstick cooking spray occastionally (remove grill griddle from grill while spraying to prevent fire).
• 8 roasting option:.
• 9 preheat oven to 375°f.
• 10 spray large baking pan with 2" sides with olive-oil flavored cooking spray. spread zucchini, tomato slices and parboiled cut green beans in single layer. spray with olive-oil flavored cooking spray.
• 11 roast for 20 minutes, turning over at 10 minutes.
• 12 assemble salad:.
• 13 cut haricots verts and zucchini in 1-inch pieces. cut tomato wedges in half horizontally.
• 14 in a large bowl, combine grilled or roasted haricots verts, zucchini, and tomato with sliced radishes, tapenade and optional garbanzo beans, cannelini beans, or kidney beans pack in tightly sealed container for picnic, allowing flavors to blend. this salad can be served chilled or at room temperature.

Rabbit Stifado

Total Time: 1 hr 30 mins Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 1 large rabbit, jointed (approximately 3 1/2 pounds)
• 2 bay leaves
• 4 tablespoons red wine vinegar (balsamic also works nicely)
• 1/2 cup olive oil
• 2 tablespoons tomato paste
• 1/3 teaspoon sugar
• 4 garlic cloves, roughly chopped
• 1 small cinnamon stick (about a 3-inch length)
• 4 whole allspice
• 1 sprig rosemary
• 2/3 cup red wine
• 1 1/4 cups hot water
• salt and black pepper
• 1 1/2 lbs pearl onions, peeled, left whole

Recipe

• 1 rinse the rabbit pieces and place them in a mixing bowl together with the bay leaves and vinegar; mix well and leave to marinate for at least 2 hours, or overnight; remove the rabbit from the marinade and pat dry with kitchen paper.
• 2 heat half of the olive oil in a large saucepan until hot, add the rabbit and fry the pieces until quite brown on all sides; add the tomato paste, bay leaves (left over from the marinade), sugar, garlic, spices, wine and the hot water.
• 3 season with salt and pepper.
• 4 bring to the boil mixing well then reduce the heat, cover and simmer for about 1 hour.
• 5 meanwhile, heat the remaining olive oil in a frying pan; add the onions and sauté gently for 15 minutes stirring occasionally, until golden all over; after the rabbit has been cooking for 1 hour, add the onions and oil from the frying pan to the saucepan; combine, then re-cover and simmer for a further 15 minutes; fish out the cinnamon stick, allspice berries and rosemary sprig.
• 6 note: this can be served with pasta, noodles, rice or oven-roasted potatoes, but my personal favourite is homemade french-fries, which taste delicious dunked in the spicy sauce.

Frozen Peanut Butter Pie

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 cup graham cracker crumbs
• 1/2 cup peanut butter
• 2 tablespoons honey
• 1/3 cup dry roasted peanuts, chopped fine
• 1/3 cup melted butter
• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 1/3 cup creamy peanut butter
• 2 tablespoons creamy peanut butter
• 1/2 cup milk
• 12 ounces cool whip, softened

Recipe

• 1 crust: blend together graham cracker crumbs, 1/2 cup peanut butter, honey, nuts and melted butter. press into 9-inch pie pan.
• 2 filling: whip cream cheese, powdered sugar and peanut butter. add milk slowly. fold in cool whip. freeze a minimum 4 hours. thaw slightly before serving.
• 3 top with more chopped peanuts if you like.

Frozen Peanut Butter And Banana Bars

Total Time: 7 hrs 30 mins Preparation Time: 30 mins Cook Time: 7 hrs

Ingredients

• Servings: 12
• 20 chocolate wafers
• 2 tablespoons unsalted butter, melted,plus more for the pan
• 4 ounces cream cheese
• 1 3/4 cups confectioners' sugar
• 1 cup heavy cream
• 1/2 cup peanut butter
• 1/2 teaspoon salt
• 3 -4 bananas
• 1/2 cup roasted peanuts, chopped

Recipe

• 1 make crust: preheat oven to 350. in food processor, process cookies til crumbs form. add butter; pulse til mixture holds together when squeezed. lightly butter an 8 inch square baking pan. line it with two crisscrossed rectangles of parchment that hang out of pan on each side by a few inches. press crust firmly into bottom of pan on top of parchment and slightly up the sides. use the bottom of a metal measuring cup or small bowl to help pat crumbs in evnenly.
• 2 bake until crust is firm and dry to the touch, 15- 20 minute cool to room temperature.
• 3 make filling: in clean food processor, process cream cheese, sugar, heavy cream, peanut butter, and salt until smooth and light, scraping sides as needed.
• 4 peel bananas; halve lengthwise. spread half the cream cheese mixture over the crust; top with a snug layer of bananas. cover with remaining cream cheese mixture, smoothing top. sprinkle with peanuts; cover with plastic wrap. freeze til firm, at least 6 hours.
• 5 to remove, wipe outside of pan with a hot towel; run a knife around inside edge (between paper and pan). gently pull on paper to lift out of pan. cut into 12 rectangles.

Peach Pilaf

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

Ingredients

• Servings: 6
• 1/2 lb fresh mushrooms, sliced
• 1 tablespoon butter
• 1 cup long-grain rice, uncooked
• 1 (14 1/2 ounce) can chicken broth
• 3 fresh medium-sized peaches, peeled and cut into 1/2 inch pieces
• 1 tablespoon lemon juice
• 1/2 cup cashews, roasted and salted
• 4 green onions, sliced (about 1 cup)
• lemon wedge, and green onion fans (to garnish)

Recipe

• 1 cook mushrooms in butter in a large skillet over medium heat 5 minutes, stirring constantly. add rice, cook 2 minutes. stir in broth; bring to a boil. cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender.
• 2 combine peaches and lemon juice; toss. add peach mixture, cashews, and sliced green onions to rice mixture, and stir gently. spoon rice mixture into serving dish and garnish, if desired, with lemon wedges and/or green onion fans.

Rachael Ray Thanksgiving Green Beans

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1/4 lb bacon, cut into 1/2 inch pieces
• 1 tablespoon worcestershire sauce
• 1/2 teaspoon vinegar
• 1/4 teaspoon dry mustard
• 1 1/2 lbs fresh green beans
• 1/3 cup roasted red pepper, chopped

Recipe

• 1 cook the bacon in a large skillet, on medium, until crisp. transfer bacon to paper towels. in same skillet (off stove), add worcestershire sauce, sugar, mustard, and tabasco. put skillet on high heat and add green beans, tossing with tongs, for about 6 minutes. stir in red peppers and half of the bacon, for about a minute. top with the rest of the bacon.

Onion Cups

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

Ingredients

• Servings: 8
• 1/2 cup sour cream
• 4 teaspoons horseradish
• 4 large red onions
• 1 tablespoon olive oil
• 1/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 2 slices bacon, fried until crisp (save 1 tbsp of grease)
• 1 (16 ounce) can chopped beets
• 1 garlic clove
• 1 teaspoon rosemary
• 1 large red bell pepper

Recipe

• 1 combine sour cream and horseradish; chill until ready to serve.
• 2 pre-heat oven to 400°f.
• 3 halve and peel red onion; carefully remove the outer two rings and place into shallow baking dish; upside down.
• 4 brush with oil and add 1/2 of salt and pepper.
• 5 roast for 15-20 minutes.
• 6 fry bacon.
• 7 chop peppers, garlic, and remaining onion; brown in leftover bacon grease for about 5 minutes.
• 8 place beets, rosemary, and remaining salt/pepper into pan with garlic and peppers; cook another 5 minutes.
• 9 carefully turn roasted onions right-side up and place veggies into each cup, stuffing until all mixture is used.
• 10 top with crumbled bacon.
• 11 return to oven and roast another 5 minutes.
• 12 serve with horseradish/sour cream sauce.

Pesto & Roasted-pepper Goat Cheese Torta

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 16
• 1/2 cup prepared basil pesto
• 1/2 cup bottled roasted red pepper, drained, rinsed, finely chopped
• 28 ounces mild goat cheese, softened at room temp
• vegetable oil cooking spray, for spraying dish

Recipe

• 1 drain pesto in a small fine-meshed sieve set over a bowl for 15 minutes; discard excess oil.
• 2 lightly spray a glass bowl or loaf pan with vegetable spray and line with plastic wrap large enough to allow a generous overhang on all sides.
• 3 blot peppers well with paper towels to remove all excess liquid.
• 4 spread 1/3 of the cheese evenly over the bottom of the pan or bowl and top with the pesto. drop another 1/3 of the cheese by tablespoons on top of the pesto and spread gently to cover it. top with chopped peppers, spreading evenly and finish by dropping the remaining 1/3 of cheese by tablespoons on top of the peppers. spread evenly.
• 5 cover with another sheet of plastic wrap and press it down on top of the cheese.
• 6 chill at least 8 hours.
• 7 once chilled, remove covering of plastic wrap and invert the bowl or pan onto a serving plate, then peel off the remaining plastic wrap.
• 8 let torta stand at room temp for 20 min before serving.

Oh No, Not Another Meatloaf Recipe!

Total Time: 1 hr 15 mins Preparation Time: 5 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 2 lbs lean ground beef (can be substituted with veal or turkey, or half and half)
• 1/2 cup fine breadcrumbs (seasoned works best, but plain and adding in your fav spices works fine)
• 2 teaspoons worcestershire sauce (or more or less, depending on how you like your sauce! we love it so i give a couple of nice tsp, ev)
• 1/2 cup ketchup
• 2 eggs, beaten
• 1 (1 1/4 ounce) packet of lipton roasted garlic and onion soup mix
• 3/4 cup ketchup
• 2 tablespoons firmly packed brown sugar
• 1 cup water
• 2 tablespoons mustard
• 2 tablespoons vinegar

Recipe

• 1 preheat oven to 350°f (180c°).
• 2 blend together soup mix, eggs, ketchup, worcestershire sauce, and bread crumbs add ground beef and combine well.
• 3 press into a 2l loaf pan (9x5-inch).
• 4 pierce rows with fork to make little holes (for sauce to drip into as there is a lot of sauce lol).
• 5 mix all sauce ingredients together.
• 6 coat loaf well with sauce.
• 7 bake for 70 minutes.

Pesto Beef Sandwich-in-the-round

Ingredients

• 1 1/4 lbs deli roast beef, thinly sliced
• 1 loaf french bread (round, crusty, 12-inch diameter) or 1 loaf italian bread (round, crusty, 12-inch diameter)
• 1/3 cup light mayonnaise
• 3 tablespoons pesto sauce (prepared)
• 1 teaspoon fresh lemon juice
• 1 (7 ounce) jar roasted red peppers, drained well
• 3 cups mixed baby lettuces and spring greens (3 ounces)
• 1/2 cup feta cheese (mild, 3 ounces) or 1/2 cup goat's cheese, crumbled (3 ounces)
• to taste pepper

Recipe

• 1 cut bread loaf horizontally in half; remove center of bread, leaving 1-inch thick shell.
• 2 in small bowl, combine mayonnaise, pesto sauce and lemon juice; spread mixture on cut surfaces of both halves.
• 3 layer roast beef, roasted peppers, salad greens and cheese on bottom half.
• 4 season with pepper, if desired; close with top bread loaf half.
• 5 cut into 6 wedges.
• 6 serve immediately.
• 7 makes 6 servings (serving size: 1/6 of recipe). tip: a good french or italian bread, crusty outside but soft inside, works best. if not available, sandwich may be made with t wo 6- to 8-inch round loaves or one long italian bread loaf.

Holy Smackeroos! Easy Chocolate Peanut Candies

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

Ingredients

• Servings: 85
• 18 ounces chocolate chips (semi or milk or a combination of the 2)
• 1 1/2 cups roasted nuts (more can be used up to 2 1/2 c)
• 4 ounces chocolate, candy bar broken up (or baking chips)

Recipe

• 1 put everything in crockpot, stir, turn on low 45 minutes.
• 2 turn to low 15 minute.
• 3 stir every 15 minutes to coat nuts, and let chunks move around for melting.
• 4 drop by teaspoons onto wax paper.
• 5 let cool.
• 6 voila.
• 7 note! timing for crocks are different as newer ones heat hotter and faster.
• 8 -stirring every 15 minutes allows for blending and checking.
• 9 - note for nuts- can use more, i just wanted chocolate lol.
• 10 prep time includes turning out onto wax paper.

More Than Just Gorp!

Total Time: 1 min Preparation Time: 1 min

Ingredients

• 2 cups dry roasted peanuts, salted
• 2 cups plain m&m's
• 2 cups raisins
• 1 cup red-hot candies

Recipe

• 1 mix all ingredients together and store in an airtight container!

Low-fat Hot Spinach Dip

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

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed and drained (i've used fresh spinach too, about 1 1/2 c chopped in processor)
• 1 cup light mayonnaise
• 1/2 cup grated parmesan cheese
• 1 garlic clove, minced
• 2 tablespoons roasted red peppers, chopped

Recipe

• 1 preheat oven to 350°f.
• 2 mix spinach, mayo, cheese, and garlic until well blended.
• 3 spoon into a 9" pie plate or quiche dish.
• 4 bake 20 minutes or until heated through.
• 5 sprinkle with peppers before serving.

Greek Antipasto

Total Time: 22 mins Preparation Time: 20 mins Cook Time: 2 mins

Ingredients

• Servings: 24
• 1 (4 ounce) package athenos crumbled feta cheese with lemon garlic and oregano
• 1/2 cup chopped kalamata olive
• 1/2 cup chopped red onion
• 1/2 cup chopped roasted red pepper
• 1/2 cup kraft special collection greek salad dressing
• 2 tablespoons grated lemons, rind of
• 1 french baguette (12 inch)
• 2 tablespoons chopped italian parsley

Recipe

• 1 combine feta, olives, onions and peppers in bowl.
• 2 add dressing and lemon peel; mix well.
• 3 cover and stick in refrigerator at least 1 hour or up to 24 hours.
• 4 cut baguette into 48 (1/4 inch-thick) slices.
• 5 place in single layer in baking pans or on rack of broiler pan.
• 6 broil 1 to 1-1/2 minute on each side or until lightly toasted on both sides.
• 7 add parsley to feta mixture; mix lightly.
• 8 spoon 1 tablespoons of the feta mixture onto each toast slice just before serving.
• 9 you can make-ahead can be prepared up to 2 days in advance.
• 10 store in tightly covered container in refrigerator.

Frozen Peanut Butter Pie With Candied Bacon

Total Time: 5 hrs 30 mins Preparation Time: 5 hrs Cook Time: 30 mins

Ingredients

• 7 slices bacon (about 6 ounces)
• 3/4 cup sugar, divided
• 1/8 teaspoon ground cinnamon
• about 35 chocolate wafer, finely ground in a blender (about 2 cups crumbs)
• 3/8 cup unsalted butter, melted
• 1 cup milk
• 1 cup creamy peanut butter (not natural)
• 1/2 teaspoon pure vanilla extract
• 1 1/4 cups heavy cream, chilled
• 1/3 cup dry roasted salted peanut, finely chopped

Recipe

• 1 cook bacon (in 2 batches if necessary) in a 12-inch heavy skillet over medium heat, turning once, until lightly browned on edges but still flexible, 5 to 6 minutes total per batch. transfer to paper towels to drain.
• 2 pour off fat from skillet and arrange bacon in skillet in 1 layer. sprinkle 1/4 cup sugar and cinnamon over bacon and cook over low heat, turning occasionally with tongs, until sugar has dissolved and then caramelized (sugar melts very slowly and burns easily; reduce heat if necessary after sugar begins to caramelize) and coats bacon, 8 to 10 minutes. (bacon will be dark and look lacquered.) transfer bacon with tongs to a cutting board to cool. when bacon is cool, finely chop 5 slices, leaving remaining 2 slices whole.
• 3 stir together wafer crumbs and butter, then press onto bottom and up side of pie plate. chill pie shell.
• 4 heat remaining 1/2 cup sugar and milk in a small heavy saucepan over medium heat, stirring until sugar has dissolved. remove from heat and whisk in peanut butter and vanilla until combined well, then transfer to a bowl and cool completely in an ice bath, stir.
• 5 beat cream with an electric mixer until it just holds stiff peaks, then fold into peanut butter mixture with peanuts and chopped bacon gently but thoroughly. transfer filling to pie shell, smoothing top.
• 6 cut remaining 2 bacon slices into 2-inch-long pieces and arrange in a decorative starburst shape in center of pie. freeze pie, uncovered, until frozen hard, about 5 hours. let pie soften slightly in refrigerator before serving, about 30 minutes.
• 7 pie can be frozen, covered after 5 hours with plastic wrap and foil, up to 2 days.

Odd 'n' Ends Snack Mix

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

Ingredients

• 4 cups corn chex
• 4 cups rice chex
• 4 cups wheat chex
• 1 (10 ounce) package pretzel sticks
• 2 cups dry roasted peanuts
• 1 (6 ounce) package miniature goldfish crackers
• 1 cup butter, melted
• 1/4 cup worcestershire sauce
• 1 teaspoon seasoning salt
• 1/8-1/4 teaspoon cayenne pepper

Recipe

• 1 in large bowl, combine the first 6 ingredients. in small bowl, combine the butter, worcestershire sauce, seasoned salt and cayenne; pour over cereal mixture and stir to coat.
• 2 spread into two greased 15 x 10 x 1 inch baking pans. bake at 300 for 1 hour, stirring every 15 minutes. spread on paper towels to cool. store in airtight containers.

Pesto Chicken Or Shrimp Pizza

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 1 thin pizza crust
• 1 cooked chicken breasts, shredded or 1/2-3/4 cup raw shrimp, peeled and deveined
• 6 garlic cloves, roasted and mashed
• 1/2 cup pesto sauce
• 1 small onion, halved and sliced
• 2 tablespoons butter
• 1 teaspoon balsamic vinegar
• 1/2 cup sliced mushrooms (optional)
• 1/2 tablespoon sugar substitute or 1/2 tablespoon sugar
• 1 small tomato, seeded, halved and sliced
• 1 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, shredded (or grated)

Recipe

• 1 preheat oven to 400.
• 2 melt 1 tbs butter over med-high heat until it starts to foam.
• 3 sautee mushrooms 5-7 minutes or until softened. remove and set aside.
• 4 add reminaing 1 tbs of butter and onion to pan and stir. cover and let cook about 5 minutes until onions soften.
• 5 remove lid and let cook 15-20 minutes or until nicely browned and caramelized, stirring midway. pour balsamic vinegar and sprinkle sugar over onions and stir to combine.
• 6 meanwhile, spread roasted garlic over crust.
• 7 spread pesto over crust.
• 8 top with chicken or shrimp, onions, mushrooms, tomato and cheeses.
• 9 bake 10-12 minutes or until crust is brown and cheese is melted and bubbly and slightly browned.

Lavender Roasted Beets

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb medium beet, with 1 inch of stems remaining
• 5 -6 unpeeled garlic cloves
• 1/4 cup plus 1 tbs. extra virgin olive oil
• 1 tablespoon dried culinary provence' lavender buds, finely ground in a spice grinder plus 1/2 teaspoon dried culinary provence' lavender buds, finely gr
• 2 tablespoons fresh lemon juice
• sea salt & freshly ground black pepper
• 1/4 cup italian parsley, chopped
• 1 teaspoon finely grated lemon zest

Recipe

• 1 preheat oven to 375º f.
• 2 place the beets and garlic on a large sheet of foil and sprinkle with ¼ cup of the oil and 1 tablespoon of the lavender; toss to combine. fold up the foil to make a sealed packet. place on a baking sheet.
• 3 roast for 30 to 45 minutes, or until tender when tested with a sharp knife. set aside until cool enough to handle. slip off the skins.
• 4 cut the beets into quarters and place in a large skillet. peel the garlic and mach. add the garlic to the beets.
• 5 stir in the lemon juice, the remaining 1 tablespoon oil, and the remaining ½ teaspoon lavender. season with salt and pepper. warm through over medium heat.
• 6 sprinkle with the parsley and garnish with the lemon zest.
• 7 serve hot or warm.

Pancetta Chicken Wraps With Roasted Tomatoes

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

Ingredients

• Servings: 4
• 200 g pancetta, slices (smoked)
• 4 boneless skinless chicken breasts
• 12 fresh sage leaves
• salt and pepper, to taste
• 1 -2 tablespoon olive oil
• 16 -20 cherry tomatoes (*see note below)

Recipe

• 1 arrange a quarter of the pancetta slices in a row on a cutting board, overlapping them slightly along their long sides.
• 2 put a chicken breast at one end so that it lies across the slices of pancetta. top with 3 sage leaves and season with salt and pepper.
• 3 wrap the chicken in the pancetta so that it is completely enclosed.
• 4 repeat steps 1-3 with the remaining three chicken breasts.
• 5 heat the oil in the pan for 1-2 minutes until hot, then lay the chicken parcels in the pan and cook for 7-8 minutes, turning occasionally to cook on all sides. the pancetta will become golden and crisp.
• 6 remove the parcels, lay the tomatoes in the pan and shake to coat in the cooking juices, then heat through for 2-3 minutes.
• 7 return the chicken to the pan, take the pan off the heat and leave the chicken to rest in it for about 10 minutes so it will cut more easily.
• 8 *note: try to find small tomatoes that are still on the vine. you'll want 4-5 per stem for each serving.

Panch Phoron, Bengali Five-spice

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 teaspoon fenugreek seeds
• 1 teaspoon nigella seeds
• 1 teaspoon fennel seed
• 1 teaspoon cumin
• 1 teaspoon mustard seeds or 1 teaspoon radhuni seeds or 1 teaspoon celery seed

Recipe

• 1 mix all together, you can use less or more of your favorite seeds so adjust to taste.
• 2 store out of light in a sealed jar.
• 3 this recipe is meant to be used as whole seeds roasted before using in a recipes to release the oils for more fragrance.
• 4 roast in hot oil, until a strong aroma of each spice is released, and use the fragrant oil as a base to cook dal, meats or vegetables.
• 5 roast in vegetable oil (vegan), butter or ghee and add as seasoning to different dals or thick curries.

Rachael Ray's Antipasto Pizza

Total Time: 33 mins Preparation Time: 15 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 1 lb pizza dough
• 2 garlic cloves, grated
• 2 cups provolone cheese, shredded
• 1 cup parmigiano-reggiano cheese
• 1 pinch red pepper flakes
• 2 -3 dashes black pepper, a few grinds
• 3 cups romaine lettuce, chopped
• 8 slices genoa salami, chopped
• 2 roasted red peppers, chopped
• 2 -3 tablespoons banana pepper rings, chopped or 2 -3 tablespoons chopped hot bell peppers, of any kind chopped
• 1/4 cup artichoke hearts or 1/4 cup marinated mushrooms, chopped
• 1/2 cup olive (green or black good quality coarsely chopped)

Recipe

• 1 heat the oven to 425 degrees f.
• 2 press dough onto baking sheet and top with garlic, cheeses, and pepper flakes and freshly ground black pepper, to taste, and bake 15 to 18 minutes.
• 3 top the cooked pizza with lettuce, salami, roasted peppers, hot peppers, artichokes or mushrooms and olives, cut into squares and serve.

Low-fat Oven-roasted Fries

Total Time: 32 mins Preparation Time: 10 mins Cook Time: 22 mins

Ingredients

• Servings: 4
• 4 teaspoons olive oil
• 4 medium baking potatoes, scrubbed
• 1/2 teaspoon salt
• 1/8-1/4 teaspoon fresh ground black pepper
• 1/4 cup grated parmesan cheese

Recipe

• 1 line a 15 x 10 x 1 inch baking pan with heavy-duty foil; brush with 2 teaspoons of the oil. set aside.
• 2 cut the potatoes lengthwise into 1/2-inch wedges. transfer to a large bowl. add remaining 2 teaspoons oil; toss to coat. sprinkle potato wedges with salt and pepper, tossing to coat. arrange potato wedges in a single layer in prepared baking pan.
• 3 bake in a 450 degree f oven for 12 minutes. carefully turn potato wedges; sprinkle with cheese. bake for 10 to 12 minutes more or until potatoes are tender and golden. serve immediately.

Pancetta Purse With Roasted Red Bell Pepper Aioli

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• 8 ounces wonton wrappers
• 4 ounces blue cheese
• 4 ounces cream cheese
• 4 ounces pancetta (italian bacon)
• 2 ounces water
• 1 red bell pepper
• 3 ounces mayonnaise
• vegetable oil (for frying)

Recipe

• 1 using a metal fork or wooden spoon, mix cheeses in a bowl until well incorporated. reserve, covered.
• 2 carefully cut up pancetta into small morsels (pea-sized).
• 3 in a saute' pan or small pot, cook the pieces until crispy. remove using a slotted spoon and dispense on a paper towel covered plate.
• 4 add pancetta into cheese mixture and stir. reserve. note: the heat from the bacon may melt the cheese a little -- that's okay.).
• 5 remove 8 wonton wrappers from the packaging and lay them on the counter in one or two rows.
• 6 next, scoop a heaping teaspoonful onto the center of each wrapper.
• 7 using a ramekin or small bowl. fill with 2 oz of water.
• 8 dip a finger into the water and trace along the edge of each wrapper.
• 9 fold over the top half of the wrapper over the bottom half to form a rectangle,.
• 10 press and seal the seams with your fingers.
• 11 while holding the wrapper at opposite ends, bring the end together and gently press together the folds to form a "money bag" shape.
• 12 reserve in refridgerator while you prepare the sauce.
• 13 for the sauce: place a fresh red bell pepper on the stovetop flame and allow the skin to char.
• 14 using long tongs to remove from the flame, place in a bowl and cover with plastic for about 3-5 minutes.
• 15 remove from bowl, peel and discard the skin. then remove the stem and the seeds and also discard.
• 16 utilizing a blender, place the bell pepper, any liquid from the bowl and puree with the mayonnaise.
• 17 add water as needed to thin to a sauce consistency. pour into a ramekin or small bowl.
• 18 frying:if you don't have a fryer, you can use saute' pan and fill with enough vegetable oil to cover the purses halfway.
• 19 remove purses from refridgerator and place in saute' or fry pan.,.
• 20 fry for 3 minutes or until golden brown. (note: oil must be hot enough to sizzle when your pancetta pursed is placed in the oil. if it's not, remove and wait a few moments.
• 21 in a deeper fryer, the purses will float to the surface when they are done.
• 22 remove from oil using a slotted spoon. allow to drain on a paper towel linede plate.
• 23 serve with sauce and enjoy!

Pesto & Roasted Red Pepper Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 (8 ounce) container cream cheese spread, divided
• 3/4 cup pesto sauce
• 1 (16 ounce) container sour cream, divided
• 1 (12 ounce) jar roasted red peppers, drained, chopped (about 1 cup)

Recipe

• 1 place half of the cream cheese spread in medium bowl. add pesto; mix until well blended. stir in half of the sour cream. place remaining cream cheese spread in separate medium bowl. add peppers; mix well. stir in remaining sour cream. cover both bowls.
• 2 refrigerate at least 2 hours.
• 3 spoon dips alternately into one serving bowl. swirl with knife for marble effect, if desired. serve with the crackers or pita bread.

Pesto Chili Peanuts

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 (1/2 ounce) envelope knorr pesto sauce mix
• 3 tablespoons olive oil
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 5 cups dry roasted salted peanuts

Recipe

• 1 in a small bowl, whisk the pesto mix, oil, chili powder and cayenne.
• 2 pour into a large resealable plastic bag; add peanuts.
• 3 seal bag and shake to coat.
• 4 transfer to a greased 13-in. x 9-in. x 2-in. baking pan.
• 5 bake, uncovered, at 350°f for 15-20 minutes, stirring once.
• 6 spread on waxed paper to cool.
• 7 store in an airtight container.

Rachael Ray's Chili-garlic Roasted Broccoli

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

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil, eyeball it
• 5 -6 garlic cloves, finely chopped
• 1 tablespoon chili powder
• 1 tablespoon mccormick's montreal brand steak seasoning, by mccormick grill mates
• 1 large head broccoli, cut into thin, long spears

Recipe

• 1 preheat oven to 425°f
• 2 place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. toss to coat broccoli evenly then transfer to a large nonstick baking sheet.
• 3 roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.

Cucumber, Pineapple, Chayote And Poblano Chile Pepper Slaw

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1/2 cup pineapple juice
• 1 large organic cucumber, halved lengthwise
• 1 large chayote, peeled pitted and halved lengthwise
• 2 cups pineapple, diced
• 4 poblano peppers, roasted and peeled
• 1 tablespoon dijon mustard
• 3 tablespoons olive oil
• salt & freshly ground black pepper

Recipe

• 1 in a small saucepan, simmer pineapple juice over low heat, until reduced.
• 2 to 2 tablespoons. let cool to room temperature. thinly slice cucumber,.
• 3 chayote and the chile. toss with pineapple. whisk the remaining.
• 4 ingredients with the pineapple juice and pour over vegetables, mix well.
• 5 serve immediately or refrigerate, covered up to 4 hours.

Pan-roasted Zucchini With Fresh Herb Gremolata

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

Ingredients

• Servings: 6
• 3 tablespoons chopped mint leaves (optional)
• 3 tablespoons chopped cilantro leaves
• 1/2 garlic clove, peeled and finely chopped
• 1 lemon, zest of, finely chopped
• coarse salt
• fresh ground black pepper
• 6 slender green zucchini, halved lengthwise
• 3 tablespoons olive oil
• 3 tablespoons dry breadcrumbs

Recipe

• 1 put the mint in a small bowl and add the cilantro, garlic, lemon zest and salt to taste. add pepper to taste and toss with your fingertips, ensuring that the lemon zest and garlic are evenly dispersed. set aside.
• 2 put the zucchini, cut side up, on a plate and sprinkle with 1/4 teaspoon salt. set aside for 15 to 20 minutes.
• 3 pan method: pour olive oil into a saute pan large enough to hold the zucchini in a single layer. (or cook zucchini in two batches.) pat zucchini dry with paper towels and season lightly with pepper. heat oil over medium-low heat. add zucchini to the pan, cut side down, and cook until they are slightly soft but still holding their shape, as little as 5 minutes, adjusting heat if necessary to maintain a light golden color.
• 4 grill method: with your hands, coat the zucchini thoroughly on all sides with olive oil. grill over medium-high heat for about 5-6 minutes total, flipping midway, until slightly soft and light golden in color.
• 5 arrange the zucchini on a serving plate, cut side up. serve while still warm or let cool to room temperature. just before serving, toss the bread crumbs with the cilantro mint gremolata and scatter it over the zucchini.

Quinoa With Pan Roasted Brussels Sprouts

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1 cup quinoa, uncooked
• 1 tablespoon extra virgin olive oil
• 1 lb brussels sprout, stems removed and halved
• 2 lemons, juiced
• 6 slices bacon, cooked and crumbled
• 2 tablespoons minced onions
• 2 teaspoons pepper
• salt, to taste

Recipe

• 1 in a saucepan, cook the quinoa according to the package directions. (takes about 20 minutes.) remove from heat once done cooking.
• 2 (if you haven't cooked the bacon, cook it in a skillet, drain the skillet and crumble the bacon. then proceed -- ) (i usually "batch cook" bacon, so i already had some cooked.).
• 3 in a large skillet, add the olive oil, the halved brussels sprouts and any stray leaves, the crumbled bacon, and the minced onion (finely chopped small onion works too.). squeeze the lemon juice into the skillet as they are sautéing. saute over medium-high heat for 5-7 minutes, or until brussels sprouts have turned bright green and browned slightly. remove from heat to prevent overcooking and burning. stir in the pepper and salt, to taste.
• 4 toss the bacon-brussels sprouts mixture with the cooked quinoa. serve warm.

Panang Beef

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 lb beef
• 1/4 teaspoon salt
• pepper
• 8 dried red chilies
• 1 piece thai ginger (kha, 1-inch piece)
• 3 shallots
• 6 garlic cloves
• 2 teaspoons lemongrass, chopped
• 1 teaspoon coriander root, chopped
• 1 teaspoon kaffir lime leaf, chopped
• lime peel
• 10 peppercorns
• 1 teaspoon shrimp paste
• 4 1/3 cups thin coconut milk
• 1 2/3 cups coconut cream
• 1 cup roasted peanuts, crushed
• 12 basil leaves
• 2 tablespoons fish sauce
• 2 tablespoons palm sugar
• kaffir lime leaf, shredded
• fresh red chile, shredded

Recipe

• 1 cut beef into thin slices, season with salt and pepper.
• 2 soak chiles to soften.
• 3 chop chiles, ginger, shallots and garlic. place them in mortar with lemon grass, coriander root, lime peel, peppercorns, and shrimp paste, pound until smooth.
• 4 pour coconut milk in wok, bring to boil.
• 5 add beef, cook until tender, remove, set aside.
• 6 discard milk.
• 7 pour coconut cream in wok, bring to boil.
• 8 reduce heat and simmer until oil separates.
• 9 add spice paste, cook 4-5 minutes, stirring constantly.
• 10 add beef, peanuts, 8 basil leaves, fish sauce and sugar, stir well and cook slowly 2 more minutes.
• 11 transfer to serving dish, garnish with basil, lime leaves and chiles.

Holiday Trails

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

Ingredients

• 1 (10 ounce) bag vanilla chips
• 1 1/2 cups crispix cereal
• 1 1/2 cups cheerios toasted oat cereal
• 1 1/2 cups quaker oatmeal squares cereal
• 1 1/2 cups pretzel sticks, broken in half
• 2 cups dry roasted peanuts (lightly salted)
• 1/2-1 lb bag plain m&m's plain chocolate candy (holiday colors)

Recipe

• 1 combine dry ingredients together in large bowl.
• 2 melt vanilla chips in double boiler or low heat in saucepan.
• 3 pour melted chips over cereal mixture and mix well.
• 4 lay out waxed paper on counter and pour mixture onto it and allow to cool.
• 5 break into smaller chunks and store in airtight container.

Pan-seared Steaks With Roasted Red Pepper Sauce

Total Time: 10 mins Preparation Time: 2 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, divided
• 4 (4 ounce) beef tenderloin steaks (i inch thick)
• olive oil flavored cooking spray
• 7 ounces roasted red peppers, drained

Recipe

• 1 combine garlic powder, pepper and 1/4 tsp salt. rub on both sides of steak.
• 2 place a nonstick skillet coated with cooking spray over medium-high heat until hot. add steaks; cook 2 - 3 minutes on each side, or until done.
• 3 while steaks are cooking, place peppers and remaining 1/4 tsp salt in container of electric blender. cover and process until smooth.
• 4 serve steaks with red pepper sauce.

Oaxacan Red Mole Sauce (mole Coloradito)

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 entire skinless chicken breast, with bones but without skin
• 1/4 medium onion
• 3 garlic cloves, peeled
• 1 tablespoon salt
• 5 guajillo chilies
• 10 red ancho chilies
• 1 tablespoon sesame seeds
• 2 bread rolls, sliced
• 1 cinnamon stick
• 1 tablespoon thyme
• 1 tablespoon marjoram (optional)
• 1 tablespoon oregano
• 1/2 cup chocolate, cut in pieces
• 4 tablespoons vegetable shortening, divided
• 10 almonds
• 10 raisins
• 3 garlic cloves
• 1/8 medium onion
• 3 medium tomatoes, cooked
• 2 cups chicken broth
• 1 tablespoon sugar
• 1 tablespoon salt
• cooked rice (optional)

Recipe

• 1 chicken:.
• 2 cook the chicken in 4 cups of water, with garlic, onion and salt on medium heat for 45 minutes. check to make sure that the chicken is cooked through.
• 3 mole sauce:.
• 4 wash the chiles with a damp cloth, remove the stems of the chiles, slit open with a knife and remove the seeds and veins. toast the chiles on both sides in large frying pan over high heat, making sure that they do not burn.
• 5 soak the chiles in boiling water to soften them for about 10 minute meanwhile, fry the almonds in 3 tbls. of the shortening on medium heat for 5 min., or until they are a golden color.
• 6 take them out and set aside.
• 7 next fry the raisins until they puff up and the skin browns a bit, then remove and strain in a sieve. turn the heat down a bit, and fry the sesame seeds in the same oil, adding a little salt to prevent them from jumping from pan.
• 8 once golden, remove and store on an absorbent paper towel. still in the same oil, fry the slices of bread, until they are golden. remove and put on an absorbent paper towel. on a dry pan or skittle roast the garlic, onion and tomato until they are nicely toasted with black spots.
• 9 in a blender, grind the chiles with a half cup of water, and add more water as necessary to blend. once the mixture is smooth, pour into a saucepan and fry with one tbsp of the shortening for 10 minute on medium heat. stirring occasionally to ensure that it does not stick to the pan.
• 10 next, blend both the roasted and fried ingredients together, until smooth. blend the tomatoes and strain through a colander and add into the chile mixture. now add the cinnamon sick, thyme, marjoram(if using) and the oregano. cook for 5 more minutes. add the chicken broth, salt, sugar and chocolate on medium heat, stirring occasionally. remove cinnamon stick. cool for 15 minutes. pour the chicken in a serving dish, serve with rice.

Quinoa With Mango And Curried Yogurt

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1/3 cup plain low-fat yogurt
• 1 tablespoon fresh lime juice
• 2 teaspoons curry powder
• 1 teaspoon finely grated peeled fresh ginger
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil or 2 tablespoons peanut oil
• 1 1/3 cups quinoa (about 7 1/2 oz)
• 1 lb firm-ripe mango, peeled, pitted, and cut into 1/2-inch chunks (2 cups)
• 1 red bell pepper, cut into 1/4-inch dice
• 1 fresh jalapeno chile, seeded (if desired for less heat)
• 1/3 cup chopped fresh mint
• 1/2 cup dry roasted salted peanut, chopped (2 1/2 oz)

Recipe

• 1 in a large bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper.
• 2 slowly trickle in oil, whisking until combined; set aside.
• 3 place quinoa in a large bowl and cover with water, taking care not to let the bowl fill up more than halfway. let quinoa settle a bit; using your hands, rub grains together lightly under the water; drain in a sieve, then pour quinoa back into the bowl. repeat 4 more times.
• 4 cook quinoa in a 4- to 5-quart pot of *boiling salted water* for about 10 minutes.
• 5 drain in large sieve and rinse under cold running water.
• 6 set sieve with quinoa over a saucepan containing 1 1/2 inches boiling water (sieve should not touch water) and steam quinoa, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes.
• 7 while quinoa is cooking, chop up remaining ingredients.
• 8 toss quinoa with curried yogurt and remaining ingredients in a large bowl. serve warm or at room temperature.

Onion And Tomato Vinaigrette

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 1 garlic, bulb
• 1/2 cup grapeseed oil
• 1/2 cup tomato juice
• 1 cup onion and herb liquid seasoning
• 1 teaspoon fresh lime juice
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped chives
• salt and pepper

Recipe

• 1 to roast garlic, cut the "growing" end of the garlic bulb; wrap bulb in foil and bake at 350f for about 20 mintues. squeeze the roasted garlic out of the cloves and set aside.
• 2 vinaigrette: in a blender, combine oil, tomato juice, 1/4 teaspoons of the roasted garlic, liquid seasoning and lime juice; blend until smooth and emulsified.
• 3 add choppped cilantro and chives; season with salt and pepper.

Happy Peasant Soup

Total Time: 50 mins Preparation Time: 50 mins

Ingredients

• Servings: 4
• 2 organic garlic heads
• 6 large red potatoes, srubbed and sliced
• 2 large red onions, chopped and caramelized
• 7 cups veggie stock
• celtic sea salt
• freshly ground pepper
• chopped flat leaf parsley, for garnishing

Recipe

• 1 preheat oven to 200c/400°f.
• 2 place the whole unpeeled garlic bulbs in a small tray and bake for about 30 minutes.
• 3 parcook the potatoes in boiling water for about 10 minutes.
• 4 stir fry the onions until caramelized.
• 5 bring the veggie stock to the boil, and simmer for about 5 minutes, and then add the drained potatoes.
• 6 squeeze the roasted garlic pulp into the soup, season to taste, and stir through.
• 7 simmer for about 15 minutes until potatoes are cooked through, and the flavours infuse.
• 8 pulse very briefly with a hand blender so still relatively chunky and rustic.
• 9 garnish with parsley and serve. yum!

Pesto Chicken And Pasta

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

Ingredients

• Servings: 4
• 3 cups uncooked farfalle pasta (bow-tie pasta)
• 2 cups cubed cooked chicken
• 1/2 cup pesto sauce (commercial or homemade)
• 1/2 cup coarsely chopped drained roasted red pepper
• sliced ripe olives (optional)
• parmesan cheese (optional)

Recipe

• 1 cook pasta according to package directions; drain.
• 2 mix the cooked pasta, chicken, pesto, and bell peppers in a saucepan; heat over low heat, stirring frequently, until hot.
• 3 season to taste with salt and pepper.
• 4 garnish with olives and sprinkle a little parmesan cheese on top.

Berber Spice Roasted Chickpeas

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 1 1/2 cups dried garbanzo beans, rinsed
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1/2 teaspoon berber mixed spice (see recipe link above)

Recipe

• 1 if using dried chickpeas: put rinsed chickpeas in a medium saucepan and cover with water. let sit overnight or at least eight hours. (note: i use a crock pot to cook the beans overnight.).
• 2 drain, rinse and add water to cover by 2 inches. add salt. bring to a boil, then reduce heat to a good simmer and allow to cook for about 45 minutes or until tender. they should be cooked through but not mushy.
• 3 drain well and lay on a baking sheet or a kitchen towel to dry.
• 4 canned chickpeas: rinse well and set aside to dry.
• 5 preheat oven to 375 degrees.
• 6 line a rimmed baking sheet with parchment paper.
• 7 place chickpeas on the baking sheet and drizzle with oil and the berber spice mix. shake pan to roll chickpeas to distribute the oil and spices. the beans should be all in an even single layer.
• 8 bake for about 30 minutes, shaking pan every 10 minutes or so to move the chickpeas around. when done, the garbanzo beans should be slightly crunchy on the outside but still soft inside.

Hungarian Goulash - My Way

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 lbs boneless chuck roast, cut into 1-inch chunks
• kosher salt
• ground pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 4 medium sweet onions, sliced and separated into rings
• 8 ounces portabella mushrooms or 8 ounces cremini mushrooms, cleaned and cut in half
• 1 head garlic, peeled or 12 garlic cloves
• 1/2 cup sweet red wine
• 1 3/4 cups beef broth
• 1 (4 ounce) jar diced roasted red peppers
• 1/4 cup sweet hungarian paprika
• 4 cups noodles, cooked and buttered
• 1 cup low-fat sour cream

Recipe

• 1 place beef chunks in a large bowl. sprinkle liberally with kosher salt and freshly ground pepper. toss with the flour.
• 2 heat a heavy dutch oven over medium high heat and add the olive oil. swirl to coat the bottom of the pan. place beef chunks in a single layer and brown on two sides. you will probably need to do this in batches. do not crowd the meat or it will boil instead of brown. remove browned beef chunks to a bowl.
• 3 reduce heat to medium-low. to the drippings in the dutch oven, add the sweet onion rings, mushrooms, and garlic. toss to coat with the olive oil. cover tightly and sweat the vegetables, stirring occasionally, until the onions are limp but not browned and mushrooms are releasing their liquid, about 10 minutes.
• 4 add red wine to the vegetables and cook 2 minutes, scraping up browned bits from the bottom. add beef broth, roasted red peppers, and paprika. return beef and any accumulated juices to the pan. stir until well-combined. cover tightly, reduce heat and simmer on low heat for 1 1/2 to 2 hours, stirring occasionally, until beef is fork tender.
• 5 remove dutch oven from heat and wait for boiling to subside. taste and add additional salt if necessary.
• 6 serve goulash over hot buttered noodles with a dollop of sour cream.

Quinoa Stuffed Poblanos

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

Ingredients

• Servings: 8
• 4 poblano peppers, roasted, seeds removed and sliced in half
• 1 tablespoon olive oil
• 1 large celery (almost one cup sliced)
• 1 large shallot, 1/2 cup diced
• 3 mushrooms, 1 cup diced
• 3 garlic cloves, minced
• 1 cup diced tomato
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon smoked paprika
• salt and pepper
• 1 cup cooked quinoa
• 3 ounces cotija cheese, crumbled
• 1 cup corn
• 1/2-1 cup black beans (optional)
• 1 tablespoon fresh cilantro, chopped
• 1/2 cup shredded cheddar cheese

Recipe

• 1 preheat oven to 350 degrees. grease bottom of a casserole dish.
• 2 in a large pan heat oil.
• 3 saute celery,shallots, mushrooms, garlic for 5 minutes. add tomatoes and dried spices cook 3 minutes. add remaining ingredients except for the shredded cheese and chili`s. taste and season with salt and pepper to your likings.
• 4 fill chili`s distributing the filling among the halves and place cut side up in the prepared casserole.
• 5 sprinkle with cheese.
• 6 bake 15-20 minutes.

Octopus In Ranchero Sauce

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 10
• 2 medium onions
• 2 heads garlic
• 4 1/2 lbs octopus (i used baby ones)
• 2 bunches parsley
• 2 bunches cilantro
• 1 teaspoon black peppercorns
• 4 fresh green serrano chilies
• 16 cups water
• 2 cups light beer
• 6 cups water
• 16 medium plum tomatoes
• 1 1/2 medium onions (peeled and sliced)
• 6 garlic cloves (peeled)
• 14 fresh green serrano chilies
• 1/2 cup olive oil
• 6 garlic cloves
• 8 garlic cloves
• 1/2 cup cilantro leaf
• 1 1/2 teaspoons salt (to taste)

Recipe

• 1 first roast 2 medium onion and 2 heads garlic in the oven (at 425 for 20 minutes or so until they start to caramelize). alternately you can pan roast them in a cast iron skillet.
• 2 in a large pot place roasted onion and garlic, octopus, 2 bunches parsley & cilantro, peppercorns, 4 serrano chiles (whole), 16 cups water and beer.
• 3 boil for 1 1/2 to two hours.
• 4 remove from heat and let the octopus cool in the liquid while you start the ranchero sauce.
• 5 bring 6 cups of water to boil with 16 plum tomatoes, 14 serranos, 1 1/2 sliced tomatoes and 6 cloves of garlic and simmer for 30 minutes.
• 6 strain out the solids (saving the ranchero broth), puree the solids in a blender or cuisinart with 1 1/2 cups or the retained broth.
• 7 now, heat 1/2 cup olive oil in a tall thick pot and add 6 cloves of garlic. simmer the garlic until it turns golden, remove them with a slotted spoon and carefully pour in the ranchero sauce. this will cause splattering so i strongly encourage long sleeves. stir like mad for the first few minutes until it's a gentle simmer. cook for 30 minutes.
• 8 now strain the liquid from the simmered octopus and in a separate pan cook down to 3 cups. this should take about 30 minutes. meanwhile separate the octopus from the veggies and toss the veggies.
• 9 while the ranchero sauce and octopus are simmering down take the final 6 cloves of garlic, 1/2 cup of cilantro and salt and either in a pestle or a blender puree into a smooth paste.
• 10 add the paste, octopus and reduced octopus stock to the ranchero sauce and cook for a final 20 minutes.
• 11 i sometimes split this recipe over two days (make the octopus one night and the ranchero the next).