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Recipes
Cornbread Topped Chili Con Carne
By Meals_by_Mel
Recipe courtesy Nigella Lawson (Copyright 2004, Feast, Hyperion, All Rights Reserved)
- 4 tablespoons olive oil
- 4 onions, finely chopped
- 2 cloves garlic, minced
- 2 teaspoons dried or crushed chili flakes
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 5 cardamom pods, bruised
- 2 red peppers, seeded and finely diced
- 3 pounds 4 ounces ground beef
- 7 cups canned chopped tomatoes
- 1/2 cup tomato ketchup
- 1/2 cup tomato puree
- 1 cup water
- 2 tablespoons cocoa
- 3 1/2 cups canned red kidney beans
- 1 1/2 teaspoons salt
- 4 cups cornmeal
- 1/4 cup all-purpose flour
- 6 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 3 cups buttermilk
- 4 eggs
- 2 teaspoons honey
- 1/4 cup vegetable oil
- 2 cups grated Cheddar
- Guacamole, recipe follows
- 2 cups sour cream
- Ground paprika, for dusting
- 3 3/4 cups grated Cheddar
- Special equipment: Very large pan
- Guacamole
Strawberry Cupcakes
By Meals_by_Mel
Puree: Cut off stems and clean strawberries
- Strawberry Puree
- 5 cups fresh strawberries
- 2 teasppons lemon juice
- 1/4 cup sugar
- Cupcakes
- 1/2 cup butter
- 1 cup sugar
- 3 egg whites
- 2 teaspoons strawberry extract
- 1 cup fresh strawberries - pureed
- 1/4 cup plain or strawberry yogurt
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Brussels Sprouts with Bacon and Apples
By Meals_by_Mel
Bring a large pot of water to a boil, and add salt
- Coarse salt and freshly ground pepper
- 2 twelve-ounce containers Brussels sprouts, trimmed, and halved lengthwise
- 8 ounces bacon, cut into 1/4-inch dice
- 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch dice
- 1/4 teaspoon fresh thyme leaves
Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes
By Meals_by_Mel
Directions Make cupcakes as directed in Basic Cupcake How-To, adding sweetened coconut to dry ingredients, and usi...
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup packed sweetened shredded coconut
- 6 ounces (1 1/2 sticks) unsalted butter, softened
- 1 1/3 cups sugar
- 2 large eggs plus 2 large egg whites
- 3/4 cup unsweetened coconut milk
- 1 1/2 teaspoons pure vanilla extract
- Seven -Minute Frosting
- 1 1/3 cups large-flake unsweetened coconut
Chocolate Peppermint Crunch
By Meals_by_Mel
Position a rack in the middle of the oven
- Cookie Base:
- 1 1/2 cups unbleached all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 cup unsalted butter, melted and cooled slightly
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons water
- 2 tablespoons vanilla extract
- 1 1/2 cups semisweet chocolate chips
- Cookie Topping:
- 1 1/2 cups semisweet chocolate chips
- 3/4 cup peppermint candy, crushed into small pieces
Garlic-Roasted Kale
By Meals_by_Mel
Diane Morgan, Cooking Light NOVEMBER 2010
- 3 1/2 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1 garlic clove, thinly sliced
- 10 ounces kale, stems removed and chopped
- 1 teaspoon sherry vinegar
Chocolate Chunk Cookies
By Meals_by_Mel
PREHEAT oven to 350º F. COMBINE flour, cocoa, baking soda and salt in medium bowl
- 2 cups all-purpose flour
- 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter or margarine, softened
- 2/3 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks
Quick Bacon-Cheddar Biscuits
By Meals_by_Mel
Recipe courtesy Sunny Anderson
- 2 cups flour
- 1 tablespoon baking powder
- Kosher salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 cup milk
- 1/2 cup butter, melted
- 8 strips bacon, cooked until crispy and crumbled
- 1 cup shredded Cheddar cheese
- 1 egg
Hot Crab Dip
By Meals_by_Mel
Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smoot...
- 8 ounces reduced-fat cream cheese (Neufchatel), room temperature
- 1/4 cup reduced-fat sour cream
- 1/4 teaspoon hot sauce
- 1/4 teaspoon crab boil spices, (recommended: Old Bay)
- 1 garlic clove, minced
- Kosher salt and freshly ground pepper
- 12 ounces fresh crab meat, picked over for bits of shell and patted dry
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh parsley
- 2 to 3 teaspoons fresh lemon juice
- Whole-wheat crackers for serving, optional
Cauliflower Puree
By Meals_by_Mel
Steam cauliflower and transfer to food processor
- 1 large head cauliflower
- 1/4 cup chicken broth