Gin & Tonic

Ingredients:

2 1/4 ounces good quality gin (I like Tanquerey, 1 1/2 jiggers)

tonic water, good quality

lime wedge

crushed ice

Directions:

1 Fill double old-fashion glass with ice.

2 Wipe lime wedge around the rim of the glass.

3 Gently squeeze lime into glass and leave in glass.

4 Pour gin into the glass.

5 Fill with tonic water.

6 Here is the secret. DO NOT STIR! The essence of both gin and tonic mingle when you sip and it makes for a much fresher drink.

Lasagna with Grape Tomatoes and Broccoli Rabe

Ingredients

• 1 (1-pound) bunch broccoli rabe, trimmed
• 1 (8-ounce) bunch Broccolini, trimmed
• 2 1/2 tablespoons extra-virgin olive oil, divided $
• 1 1/2 cups chopped onion, divided
• 10 garlic cloves, thinly sliced and divided
• 1/4 cup dry white wine $
• 4 cups grape tomatoes $
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon crushed red pepper
• 1/2 cup chopped fresh basil, divided
• 1 (15-ounce) carton part-skim ricotta cheese
• 1 cup lower-sodium marinara sauce (such as Dell'Amore)
• Cooking spray $
• 9 cooked lasagna noodles $
• 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)

  Preparation

  1. 1. Bring a large pot of water to a boil. Add broccoli rabe and Broccolini, and cook 2 minutes. Drain and rinse vegetables under cold water; drain. Coarsely chop.
  2. 2. Preheat the oven to 350°.
  3. 3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add 3/4 cup onion and 5 garlic cloves; cook 2 minutes, stirring occasionally. Add wine; cook 1 minute. Add grape tomatoes and 1/4 teaspoon salt; cook 12 minutes or until skins split and tomatoes start to release their juices, stirring frequently. Place tomato mixture in a bowl.
  4. 4. Wipe pan dry with paper towels. Return pan to medium-high heat. Add remaining 1 1/2 tablespoons oil; swirl to coat. Add remaining 3/4 cup onion, remaining 5 garlic cloves, and red pepper; sauté 4 minutes. Stir in broccoli rabe mixture and 1/4 teaspoon salt; cook 3 minutes. Remove from heat.
  5. 5. Combine 1/4 cup basil, ricotta, and remaining 1/4 teaspoon salt in a bowl. Spread 1/2 cup marinara sauce in the bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spread half of ricotta mixture over noodles. Top with half of broccoli rabe mixture; spoon half of tomato mixture over broccoli rabe mixture. Repeat layers with remaining noodles, ricotta mixture, broccoli rabe mixture, and tomato mixture, ending with noodles. Top with remaining 1/2 cup marinara, and sprinkle with mozzarella. Cover with aluminum foil coated with cooking spray. Bake at 350° for 30 minutes. Uncover and bake for an additional 15 minutes or until top is lightly browned. Remove lasagna from oven, and sprinkle with remaining 1/4 cup chopped basil. Let stand for 10 minutes before serving.

Loaded Potato Soup

 

Ingredients

• 4 (6-ounce) red potatoes $
• 2 teaspoons olive oil $
• 1/2 cup prechopped onion $
• 1 1/4 cups fat-free, lower-sodium chicken broth $
• 3 tablespoons all-purpose flour $
• 2 cups 1% low-fat milk, divided $
• 1/4 cup reduced-fat sour cream $
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 bacon slices, halved $
• 1.5 ounces cheddar cheese, shredded (about 1/3 cup) $
• 4 teaspoons thinly sliced green onions

  Preparation

  1. 1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
  2. 2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
  3. 3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
  4. 4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Chinese Tomato Beef

 

Ingredients

• Marinade:
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/2 tablespoon light soy sauce or 1 tablespoon dark soy sauce
• 1-2 tablespoons cornflour, mixed with 1 tablespoon water
• 450g beef steak, thinly sliced
• 1 tablespoon oil
• 2 tablespoons chopped garlic
• 1 tablespoon oil
• 1 onion, sliced
• 1 shallots, diced
• 1/4 teaspoon salt
• 2-3 tomatoes, diced

• Sauce
• 2 tablespoons tomato ketchup
• 4 tablespoons tomato puree
• water, as needed
• salt to taste
• sugar to taste

  Directions

• Make the marinade by mixing together the sugar, salt, soy sauce and cornflour slurry. Mix in the beef, allow to marinate for 15 minutes.
• Heat a large frying pan with 1 tablespoon oil. Stir-fry the garlic until aromatic, 2-3 minutes. Add the beef and stir-fry until 70% done, about 3-4 minutes, set aside.
• Heat the same frying pan with 1 tablespoon oil. Stir-fry the onion and shallots with 1/4 teaspoon salt until soft, 3-4 minutes. add the tomatoes, tomato ketchup, tomato puree and stir for 2-3 minutes. Adjust the seasoning accordingly.
• Bring the sauce to the boil. Add the beef, stir to combine and serve.
• 
  

---

Dreamy night time drink

Ingredients

• 235 ml milk
• 5 ml honey
• 2 drops vanilla extract
• 1 g ground cinnamon

  Directions 

  Heat milk in a cup or container in the microwave for 3 minutes or until it starts foaming. Add honey, few drops of vanilla and sprinkle cinnamon and enjoy!
  

Authentic Chinese Egg Rolls

Ingredients

• 4 teaspoons vegetable oil
• 3 eggs, beaten
• 1 medium head cabbage, finely shredded
• 1/2 carrot, julienned
• 1 (8 ounce) can shredded bamboo shoots
• 30 g dried, shredded wood ear mushroom, rehydrated
• 455 g Chinese barbequed or roasted pork, cut into matchsticks
• 2 green onions, thinly sliced

  Directions

  1. Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
  2. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
  3. To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
  4. Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
  5. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

Chicken Nuggets

Cinnamon Raisin Bread

Total Time: 3 hrs 5 mins

Prep Time: 5 mins

Cook Time: 3hrs

 

Ingredients:

1 cup water
2 tablespoons margarine
3 cups flour
3 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon cinnamon
2 1/2 teaspoons yeast
3/4 cup raisins

Directions:

1 Add all the ingredients in order given except the raisins.
2 Add raisins in on the "add in" beep.
3 Bake on "sweet bread" setting.

Kittencal's 5-Minute Cinnamon Flop Brunch Cake

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

Ingredients:

2 cups all-purpose flour
1 1/4 cups sugar (add in more for a sweeter taste)
1 1/4 cups milk
1 -2 teaspoon vanilla (optional) or 1 -2 teaspoon almond extract (optional)
3 teaspoons baking powder
1 pinch salt

• 1 large egg (optional)

TOPPING

1/2 cup brown sugar (can use more or less)
1 -2 teaspoon cinnamon
1/4 cup melted butter
chopped walnuts (optional) or pecans (optional)  

Directions:

1
Set oven to 350 degrees F.
2
Prepare a greased 13 x 9-inch baking dish, or two 8 or 9-inch round cake pans (although the batter will seem like it will fit into only one 8 or 9-inch pan, this flop rises very high and will run over the sides if baked in just one pan).
3
In a bowl mix the 2 cups flour, 1-1/4 cups white sugar, milk, vanilla or almond extract, baking powder, pinch of salt and egg (if using) until just combined careful not to overmix.
4
Pour into prepared baking pan/s.
5
Generously spread brown sugar and cinnamon on top.
6
If desired sprinkle chopped walnuts or pecans over top.
7
Drizzle melted butter over top.
8
Bake for about 20-25 minutes for 8 or 9-inch round cake pan, and about 30 minutes for a 13 x 9-inch pan.

Total Time: 1hrs

Prep Time: 1hrs

Cook Time: 0 mins

 

Ingredients:

1 cup sifted powdered sugar
1/2 cup creamy peanut butter
3 tablespoons butter or 3 tablespoons margarine, softened
1 lb dipping chocolate or 1 lb confectioner's coating
 

Directions:

1
Stir together powdered sugar, peanut butter and butter until well mixed.
2
Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.
3
Let balls stand for 20 minutes until dry.
4
Melt the dipping chocolate or confectioners' coating.
5
Drop balls one at a time in melted chocolate.
6
Using a fork, remove from the chocolate, letting excess chocolate drip off.
7
Place back on the waxed paper.
8
Let stand until dry.
9
Store tightly covered in a cool dry place.
 

 

Curried Butternut Soup

Our Curried Butternut Soup delivers all the same luscious, silky flavors of its creamy version but without the butter and cream. By roasting the butternut squash and simmering in chicken stock, we are able to intensify and balance the flavors in this soup

Ingredients

• 1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes $
• 4 teaspoons canola oil, divided $
• 3/4 teaspoon kosher salt, divided
• 1 cup chopped onion $
• 3 cups no-salt-added chicken stock (such as Swanson)
• 4 teaspoons red curry paste
• 1 1/2 tablespoons fresh lime juice
• 1 (13.5-ounce) can light coconut milk
• 1/4 cup cilantro leaves
• 1/4 cup flaked unsweetened coconut, toasted
• 2 small Thai red chiles, thinly sliced

  Preparation

• 1. Preheat oven to 450°.
• 2. Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt, and toss. Bake at 450° for 35 minutes or until golden and tender.
• 3. Heat the remaining 1 teaspoon oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in lime juice and coconut milk. Let stand for 15 minutes.
• 4. Place half of squash mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Divide the soup evenly among 8 bowls, and top evenly with cilantro, coconut, and chile slices.
• Note: MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates

Dipped Peanut Butter Cookies Recipe

Ingredients

• 1 cup peanut butter
• 1 can (14 ounces) sweetened condensed milk
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups Bisquick® mix
• 3/4 to 1 pound milk chocolate candy coating, coarsely chopped
• 1 tablespoon shortening

  Directions

• In a large bowl, combine the peanut butter, milk, egg and vanilla; beat until smooth. Gradually stir in biscuit mix and mix well. Cover and refrigerate for 1 hour.
• Shape into 1-in. balls and place 1 in. apart on ungreased baking sheets. Flatten each ball with the bottom of a glass. Bake at 350° for 8-10 minutes or until golden brown. Cool on wire racks.
• In a microwave, melt candy coating and shortening; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until set. Yield: about 5 dozen.
• 
  

اب تھری ڈی پرنٹر بنائے گا من پسندمزے مزے کے کھانے

بارسلونا… این جی ٹی…تھری ڈی پرنٹرسے کھلونا گاڑیاں اورمجسمے بنانا تو اب ماضی کا قصہ ہوا کیونکہ اب جدید تھری ڈی پرنٹر مزے مزے کے من پسند کھانے بھی بنائیں گے۔اسپین کے شہر بارسلونا کی ایک کمپنی نے ایسا تھری ڈی پرنٹر ایجاد کیا ہے جسکے ذریعے مزیدار پیزا، پاستااور کیک باآسانی بنائے جا سکیں گے۔اس پرنٹر میں روشنا ئی کی جگہ ضرورت کے مختلف اجزا ء یعنی مید ہ ،میکرونیز،قیمہ،آٹا، انڈے اورٹماٹروں کے کیچپ سمیت دیگر اشیا ء ڈالی جا تی ہیں جنہیں یہ پر نٹر ایک خا ص ترتیب سے دھا ت کی پلیٹ پرمنتقل کر دیتا ہے جس کے بعدیہ دھا تی پلیٹ گر م ہو کر چند ہی منٹوں میں مز یدارڈشز تیا رکر دیتی ہے ۔" فوڈینی" نامی یہ جدید تھری ڈی پرنٹر آئندہ برس کے وسط میں مارکیٹ میں فروخت کیلئے پیش کر دیا جائیگا جسکی قیمت835پونڈمتعین کی گئی ہے۔

Chicken goole

Walnut Cake with American Frosting

TOTAL TIME: 2 hr 45 min

Prep: 1 hr

Inactive Prep: 1 hr

Cook: 45 min

 

YIELD: 8 servings

LEVEL: Intermediate

 

ingredients

Melted butter, for brushing pans

7 ounces all-purpose flour

Pinch salt

1 generous teaspoon baking powder

7 tablespoons butter, softened

8 ounces caster sugar (superfine)

1 teaspoon vanilla extract

2 eggs, separated

3 1/2 ounces shelled walnuts, roughly chopped

3 1/2 ounces milk

• For the vanilla buttercream filling
• 6 tablespoons butter, softened

• 4 1/2 ounces icing sugar (confectioners'), sifted
• 1/2 teaspoon vanilla extract

• American frosting, recipe follows
• Edible rose petals, to decorate

• 8 walnut halves, to decorate

• American Frosting
• 2 egg whites

• 15 ounces caster (superfine) or granulated sugar
• 3 1/2 ounces water

  Directions

  This cake makes a perfect autumnal wedding cake - in fact, we had it for our own wedding, baked by our dear friend Dervilla. We decorated it with sparklers and dark red rose petals, which made for a rather dramatic and beautiful effect.
  It keeps well, so you could send a slice to anyone who was unable to come to the reception. You don't need a wedding to enjoy this cake, however, as it's great for any special occasion.
  Preheat the oven to 350 degrees F. Brush 2 (8-inch) or 3 (7-inch) cake pans or sandwich pans with melted butter, and dust with flour. Line the base of each pan with parchment or greaseproof paper.
  In a bowl, sift the flour with the salt, and baking powder.
  In a large bowl, or in an electric food mixer, cream the butter until soft. Add the sugar, and vanilla extract, and beat until the mixture is light and fluffy. Beat in the egg yolks, and then stir in the chopped walnuts. Fold in a quarter of the flour and milk into the mixture, alternating each, until they are incorporated.
  In a separate bowl, whisk the egg whites until they are stiff.
  Stir a quarter of the egg whites into the cake mixture, and then gently fold in the rest. Divide the batter between the tins, making a slight hollow in the center of each so that the cake rises evenly rather than forming a peak.
  Bake in the oven until firm to the touch or until a skewer inserted into the center of each cake comes out clean, about 16 to 20 minutes. Remove the cakes from the oven and allow to sit for 5 minutes, before turning out onto a wire rack to cool.
  To make the buttercream filling: Cream the butter until very soft, and then beat in the confectioners' sugar, and the vanilla extract. When the cakes are cool, spread the buttercream filling on one layer, and top with the second layer, sandwiching the layers together.
  Make the American frosting as described below. Spread the American frosting quickly over the cake with a palette knife, regularly dipping the knife into a jug of boiling water to help spread the icing. It sets very quickly at this stage, so speed is essential.
  Scatter with rose petals, if using, or arrange the walnut halves around the top of the cake, and allow the icing to set until it feels dry on the surface.
  To make the American Frosting: Ensure your cake is ready before you start, as this icing begins to set very quickly. Bring to the boil a saucepan of water large enough to hold a heatproof bowl. Place the egg whites in the bowl and whisk with a hand-held electric beater until very stiff.
  In a separate saucepan over a medium-high heat, dissolve the sugar in the water and boil for 5 to 10 minutes until the liquid is thick and syrupy and has reached the 'thread' stage - when the last few drops that fall from a metal spoon dipped into the syrup come off in one long, quite thick and syrupy thread.
  Pour the boiling syrup over the stiffly beaten egg whites, whisking all the time with the hand-held beater. Place the bowl in the saucepan of simmering water. Continue to whisk over the water for 10 to 15 minutes until the icing is snow white, very thick and meringue-like.
  Spread quickly over the cake with a palette knife, regularly dipping the knife into a jug of boiling water. The icing sets very quickly at this stage, so speed is essential.

Absolute Best Ever Lasagna

Ingredients:

1 1/2 lbs lean ground beef
1/2 lb Italian sausage
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon salt (or to taste)
1 tablespoon dried parsley flakes
1 tablespoon dried oregano
1 tablespoon dried basil
2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped
2 (6 ounce) cans tomato paste
24 ounces cottage cheese or 24 ounces ricotta cheese
2 eggs, beaten
1/2 teaspoon pepper
2 tablespoons parsley

Directions:

 

1
Brown ground beef, Italian sausage, onion and garlic.
2
Add salt and next 5 ingredients; stirring until well mixed.
3
Simmer 1 hour.
4
Cook lasagna noodles according to package directions; drain and set aside.
5
Spray a 13 x 9" baking pan with cooking spray.
6
Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
7
Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.
8
Bake at 375F for 30 to 40 minutes, or until cheese mixture is thoroughly melted.
 

 

Deep Dark Chocolate Biscotti

This decadent-seeming chocolate biscotti recipe is actually pretty healthy and features good-for-you ingredients like whole-wheat flour, flaxseed, and unsalted almonds

Ingredients

• 9.5 ounces whole-wheat flour (about 2 cups) $
• 2 tablespoons flaxseed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup granulated sugar $
• 1/3 cup packed dark brown sugar
• 2 large egg whites $
• 1 large egg $
• 1 1/2 teaspoons vanilla extract
• 2/3 cup dark chocolate chips (such as Hershey's)
• 3/4 cup unsalted almonds $

  Preparation

• 1. Preheat oven to 350°.
• 2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, flaxseed, soda, and salt in a bowl, stirring with a whisk. Combine sugars, egg whites, and egg in a bowl; beat with a mixer at high speed for 2 minutes. Add vanilla; mix well. Add flour mixture to egg mixture; stir until combined. Fold in chocolate and almonds. Divide dough into 3 equal portions. Roll each portion into a 6-inch-long roll. Arrange rolls 3 inches apart on a baking sheet lined with parchment paper. Pat to a 1-inch thickness. Bake at 350° for 28 minutes or until firm.
• 3. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut rolls diagonally into 30 (1/2-inch) slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake 7 minutes. Turn cookies over; bake 7 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool on wire rack.
• Note:
  Category Finalist: Desserts. "Whole-wheat flour, flaxseed, and almonds add fiber and antioxidants." —Linda Rogers, Manistee, Mich.

Double-Crusted Apple Pie

Williams especially enjoyed making pies with his grandmother. She would give him pastry scraps that he rolled out and heaped with apples or peaches. Piled high with tart-sweet apples and covered with a flaky crust, this pie is the type of dessert that evokes memories of family

INGREDIENTS

• Pastry:
• 2 1/2 cups all-purpose flour $
• 1/2 teaspoon salt
• 1/2 cup vegetable shortening
• 1/2 cup ice water
• Cooking spray $
• Filling:
• 10 cup thinly sliced peeled Granny Smith apple (about 3 pounds) $
• 3/4 cup granulated sugar $
• 1 1/2 tablespoons all-purpose flour $
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 tablespoon chilled butter, cut into small pieces $
• Topping:
• 1 tablespoon fat-free milk $
• 1 teaspoon turbinado sugar

• Preparation

• To prepare pastry, lightly spoon 2 1/2 cups flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour and 1/2 teaspoon salt in a large bowl, stirring well with a whisk; cut in shortening with a pastry blender or two knives until mixture resembles coarse meal. Gradually add ice water; toss with a fork until flour mixture is moist. Divide the dough into 2 equal portions. Gently press each portion into a 4-inch circle on heavy-duty plastic wrap; cover and chill 30 minutes.
• Preheat oven to 425°.
• Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place 1 portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch deep-dish pie plate coated with cooking spray. Remove remaining plastic wrap.
• To prepare filling, combine apple and next 5 ingredients (through nutmeg); toss gently to coat. Spoon apple mixture into prepared pie plate; top with butter.
• Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place remaining portion of chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, over apple mixture. Remove remaining plastic wrap. Press edges of dough together. Fold edges under, and flute. Cut several slits in top of dough to allow steam to escape.
• To prepare topping, brush top of dough with milk; sprinkle turbinado sugar evenly over dough. Place pie plate on a foil-lined baking sheet; bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 40 minutes or until browned. Cool on a wire rack.

Chocolate-Dipped Orange Cookies Recipe

Directions

1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in vanilla and orange peel. Combine the flour and salt; gradually add to creamed mixture and mix well. Stir in almonds.
2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 325° for 20-25 minutes or until firm. Remove to wire racks to cool.
3. For glaze, in a microwave, melt chocolate and butter; stir until smooth. Dip each cookie halfway into chocolate; allow excess to drip off. Immediately sprinkle with almonds. Place on waxed paper until set. Yield: 6 dozen

Ingredients

• 1 cup butter, softened
• 1 package (8 ounces) PHILADELPHIA® Cream Cheese, softened
• 1 cup sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons grated orange peel
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup finely chopped blanched almonds

• GLAZE:
• 5 ounces semisweet chocolate, chopped
• 3 tablespoons butter
• 1/4 cup finely chopped blanched almond

Healthy Vegetarian Soup Recipes

 Soups and stews are basic, and the techniques are classic. Each is based on a flavorful liquid, such as stock or broth, and any additional ingredients contribute specific flavors or textures. They make wonderful vegetarian meals because they typically rely on affordable—even homegrown ingredients—such as hearty grains and vegetables.

Garlic Soup is a simple appetizer soup that makes the most of everyday ingredients. Serve with a slice of Tomato and Garlic Toast and green salad for a light lunch. Use high-quality ingredients; because this basic soup has few elements, each contributes substantially to its success

This simple appetizer soup (SOH-pah day AH-ho) makes the most of everyday ingredients. Serve with a slice of Tomato and Garlic Toast and green salad for a light lunch. Use high-quality ingredients; because this basic soup has few elements, each contributes substantially to its success

INGREDIENT:

 

• 2 teaspoons olive oil
• 5 tablespoons minced garlic
• 1 teaspoon sweet smoked paprika
• 3 cups organic vegetable broth (such as Emeril's)
• 1 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 (1-ounce) slices rustic bread, cut into 1-inch cubes
• 8 large eggs $
• 2 tablespoons chopped fresh flat-leaf parsley
•  

  Preparation

• 1. Preheat broiler.
• 2. Heat oil in a large saucepan over medium heat. Add garlic to pan; cook 5 minutes or until tender (do not brown). Stir in paprika. Add broth, 1 cup water, salt, and pepper; bring to a boil. Reduce heat, and simmer 10 minutes.
• 3. Arrange bread cubes in a single layer on a baking sheet; broil 4 minutes or until golden, stirring once halfway through cooking. Reduce oven temperature to 350°.
• 4. Place about 1/4 cup bread cubes in each of 8 ovenproof soup bowls. Break one egg into each bowl; ladle about 1/2 cup broth mixture into each bowl. Arrange bowls on a baking sheet; bake at 350° for 20 minutes or until egg whites are set but yolks are still runny. Sprinkle evenly with chopped parsley.