Svetlana’s Recipes

Ingredients:

-1 (12 oz) angel food cake
-1 cup cream, whipped
-2 packages frozen raspberries
-2 packages raspberry gelatin
-1 1/2 cups hot water
-1 cup cold water

1. Dissolve gelatin in hot water and let stand until slightly set
2. Add whipped cream; add berries
3. Break cake into pieces the size of walnuts
4. Place pieces in pan and pour berry mixture over cake
5. Refrigerate overnight

Ingredients:

-1 (10 inch) Angel Food cake
-10 oz. package strawberries, partially thawed
-2 cups whipping cream
-1/4 cup sugar
-1 teaspoon vanilla

1. With knife, make slits at 1 inch intervals around top of cake between center and rim, cutting through cake from top to bottom
2. Insert strawberries into slits
3. Spoon juice over berries
4. Whip cream with vanilla and sugar
5. Frost entire cake
6. Refrigerate 2-3 hours

Ingredients:

-1 cup sugar
-1/2 cup butter
-1 teaspoon Almond extract
-1 egg
-2 cups flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1 cup sweet strawberries, mashed
-1/2 cup chopped walnuts
-3/4 cup Confectioners’ sugar

1. Remove 2 tablespoons of the crushed strawberries with juice and set aside
2. Cream sugar, butter, and almond extract until creamy
3. Beat in egg
4. Mix flour with baking powder and soda and add to creamed mixture alternately with crushed strawberries
5. Stir in walnuts
6. Drop by tablespoons onto lightly greased cookie sheet
7. Bake in 375 degree F oven for 12-14 minutes
8. Mix reserved berries with about 3/4 cup confectioners’ sugar to make a thin glaze and spread over warm cookies

Ingredients:

-1 1/2 cup all-purpose flour
-1 tablespoon baking powder
-3/4 teaspoon salt
-1/2 cup walnuts, finely chopped
-1/2 cup dried cranberries
-3/4 cup old fashioned oats
-3 tablespoons butter, softened
-3/4 cup brown sugar
-3/4 cup milk
-1 egg

1. Preheat oven to 350 degrees
2. Grease 16 muffin pan cups
3. Whisk together flour, baking powder and salt in large bowl
4. Toss nuts and cranberries with 1 teaspoon of flour mixture in small bowl
5. Stir oats into remaining flour mixture
6. Beat together butter, sugar, milk and egg in a bowl until blended
7. Add to flour mixture, stirring just until evenly moistened
8. Fold in nut-cranberry mixture
9. Turn into greased muffin pan cups
10. Bake in preheated oven for 20 minutes
11. Cool muffins on wire rack for 5 minutes

Ingredients:

-1 1/2 cups instant white rice, uncooked
-1 cup reduced-sodium chicken broth
-1/2 cup orange juice
-2 teaspoons soy sauce
-1/4 cup sliced green onions
-3 tablespoons Sliced Almonds

1. Combine rice, broth, orange juice and soy sauce in microwaveable bowl; cover
2. Microwave on high 5 minutes
3. Let stand 5 minutes or until liquid is absorbed
4. Fluff rice with fork; sprinkle with onions and almonds

Ingredients:

-500 grams pollock fillets (or any other white fish)
-1 onion, minced
-4 sliced French bread, soaked in milk
-3 teaspoons fresh dill, finely chopped
-3 teaspoons parsley, finely chopped
-1 egg
-olive oil for frying

1. Combine all ingredients, except oil, in a large bowl and mix well
2. Refrigerate for 20 minutes before making fish cakes
3. Make 18 small round fish cakes
4. Fry 3-5 minutes on each side
5. Serve warm with salad or pasta

Ingredients:

-8 cups chicken broth
-2 tablespoons extra virgin olive oil
-2 cups Arborio rice
-1/2 cup dry white wine
-1/2 lb fresh asparagus spears, stemmed and cut into 1-inch pieces
-18 large shrimp, shelled and deveined
-1/2 cup butter
-1 1/2 cups Parmesan cheese
-Salt and pepper, to taste
-1 cup chopped tomatoes
-Fresh parsley, chopped
-1/2 cup yellow onions, chopped

1. In a large pot or saucepan, bring the broth to a simmer and leave on low heat until needed
2. In a separate, large nonstick pan, heat the olive oil over medium heat
3. Add the onions and cook for approximately three minutes
4. Once the onions are translucent, add the rice, stir to coat thoroughly and cook for one minute
5. Add the white wine and stir until completely absorbed
6. Slowly add ½ cup of broth to the risotto and stir until completely absorbed
7. Repeat this step until 4 cups of broth have been added
8. Continue to stir the risotto frequently to avoid sticking
9. While the risotto is cooking, add the asparagus and shrimp to the remaining broth and cook for approximately two minutes or until the shrimp are pink in color
10. When finished, remove the asparagus and shrimp from the broth and add them to the pot with risotto
11. Continue to add ½ cup of broth at a time until desired creaminess is reached
12. Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper to taste
13. Sprinkle with chopped tomatoes and parsley before serving

Ingredients:

-5 cups chicken broth
-2 tablespoons butter
-2 ounces pancetta, chopped
-1 link (about 6 ounces) spicy Italian sausage, casing removed
-3/4 cup finely chopped onion
-1 cup chopped red bell pepper
-4 ounces button mushrooms, coarsely chopped
-1/2 teaspoon salt
-1/4 teaspoon freshly ground black pepper
-1 1/2 cups medium-grain white rice
-3/4 cup dry white wine
-1/2 cup freshly grated Parmesan
-1 tablespoon chopped fresh Italian parsley leaves

1. In a medium saucepan, bring the broth to a simmer
2. Cover the broth and keep warm over low heat
3. In a large saucepan, melt the butter over medium heat
4. Add the pancetta and sausage and saute until golden brown, about 5 minutes
5. Add the onion, bell pepper, and mushrooms and saute until tender, scraping up the browned bits on the bottom of the pan, about 8 minutes
6. Season with salt and pepper
7. Add the rice and stir to coat
8. Add the wine and simmer until the wine has almost completely evaporated, about 1 minute
9. Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes
10. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, about 25 to 30 minutes total 11. Remove from the heat
12. Stir in 3/4 of the Parmesan
13. Transfer the risotto to a serving bowl
14. Sprinkle with the parsley and remaining Parmesan and serve immediately

Ingredients:

Тесто:
-1 стакан сахара
-3 яйца
-5 ст. ложек масла растопить
-1 чайная ложка соды с уксусом
-щепотка соли
-3 1/2 стакана муки

Крем:
-Банку сгущенки варить 1 1/2 часа ПОСЛЕ закипания воды. Полностью остудить
-200 г масла
-3 столовых ложки мёда

Тесто:
Замесить крутое тесто. Разделить на 4 кусочка. Положить тесто в морозильник на ночь. Pротивень смазать маслом. Натереть тесто тонким слоем прямо на протвень, по одному кусочку на противень, страясь чтобы не было сплошного “коржа”, а отдельные кусочки. Выпекать при температуре 350F, до золотистого цвета, минут 8-10. Пока тесто еще тёплое, переложить в большую миску и поломать на маленькие кусочки.

Крем:
Всё ингредиенты для крема взбить миксером до однордной массы. Хорошенечко перемешать крем с кусочками теста. Выложить получившуюся массу на терелку/блюдо и руками сформировать горочку. Горочку стоит плотно утрамбовать, легче всего делать это смочив руки водой. Муравейнику нужно дать пропитаться хотя бы один день.

Ingredients:

-4 slices of chopped watermelon
-16 cubes of ice
-1 tablespoon of powdered sugar
-5 strawberries with tops off

1. Put all the ice into the blender and blend for about 5 seconds or until it is partially crushed
2. Add the watermelon, strawberries, and sugar and blend with the ice in the blender until the texture is smooth
3. Pour into 2 glasses and enjoy!

Ingredients:

-1 medium eggplant
-20 pasta shells, stuffing size
-1 lb extra-firm tofu
-1/4 cup capers
-1/4 cup Kalamata olives, pitted, finely diced
-2 tablespoons fresh rosemary leaves, minced
-1 tablespoon fresh thyme
-5 sun-dried tomatoes, diced
-1 teaspoon salt
-1 tablespoon extra-virgin olive oil
-2 cups tomato pasta sauce

1. Preheat the oven to 400 degrees F
2. Slice the eggplant in half lengthwise and place the halves cut sides down on a lightly oiled baking dish
3. Bake until the flesh is soft and the skin is wrinkled about 20 minutes
4. When done, remove from the oven and cool
5. Meanwhile, bring a large pot of water to boil
6. Cook the shells until al dente, 6 to 8 minutes
7. Drain and rinse with cool water
8. Scoop the eggplant flesh into a large bowl
9. Crumble the tofu into the same bowl and then add remaining ingredients, except the oil and pasta sauce; mix well
10. Coat a baking dish with the oil
11. Fill each shell with about 2 tablespoons of the eggplant mixture
12. Arrange the shells, filling side up, in the baking dish
13. Pour the sauce over the tops of the shells, allowing some to dribble onto the bottom of the dish
14. Cover with foil and bake 20 minutes
15. Uncover during the final 5 minutes of baking
16. Serve hot

Ingredients:

-1 cup shredded romaine lettuce
-1 tomato, finely chopped
-½ cup finely diced cucumber
-8 thin slices red onion
-1 oz (30g) crumbled feta cheese
-4 pitted black olives, sliced
-4 pitted green olives, sliced
-½ tablespoon extra virgin olive oil
-½ tablespoon lemon juice
-2 whole grain pita breads, cut in half and opened into pockets

1. Mix together all the ingredients in a bowl until well combined
2. Fill each pita half with equal amounts of the filling
3. Serve right away

Ingredients:

-2 tablespoons matzo cake meal
-3/4 cup whole blanched almonds
-3/4 cup matzo cake meal
-3/4 cup sugar
-1/2 cup chopped dried apricots
-1 teaspoon grated orange rind
-1/4 teaspoon almond extract
-3 large egg whites

1. Preheat oven to 325 degrees F
2. Line a baking sheet with parchment paper, and sprinkle with 2 tablespoons matzo cake meal
3. Place the almonds in a food processor; pulse 3 to 4 times or until coarsely chopped
4. Lightly spoon 3/4 cup matzo cake meal into a dry measuring cup; level with a knife
5. Add 3/4 cup matzo cake meal, sugar, and remaining ingredients to almonds; pulse 3 to 4 times or just until combined
6. Using hands dusted with matzo cake meal, divide dough into 16 portions
7. Roll each portion into a ball; pinch tops to form a pear shape
8. Place on prepared baking sheet
9. Bake at 325 degrees F for 20 minutes or until lightly browned
10. Cool on a wire rack

Ingredients:

-2 eggs
-1/2 cup white sugar
-1/2 teaspoon baking powder
-3 bananas, peeled
-1/2 cup sliced almonds
-250 grams raw whole almonds, toasted
-juice of 1/2 lemon
-2 teaspoons vanilla extract
-icing sugar, to serve

1. Preheat oven to 300 degrees F
2. Grease an 8-inch fluted flan tin with removable base
3. Take a good sized square of baking paper and moisten
4. Line base and sides of tin with paper
5. Put the whole almonds in a food processor until finely ground
6. Beat eggs and sugar for 10 minutes or until pale and fluffy
7. Stir ground almonds and baking powder
8. Puree the bananas with lemon juice then stir through almond mixture with the vanilla
9. Pour into the tin and sprinkle over sliced almonds to cover the top
10. Bake for 40 to 50 minutes or until golden brown
11. Allow to cool in the tin
12. When ready to serve, dust with icing sugar

Ingredients:

Lime-Honey Dipping Sauce:
-2 tablespoons honey
-2 teaspoons fresh lime juice
-1/2 teaspoon grated lime rind

Quesadillas:
-1 cup firm ripe peaches, peeled and thinly sliced (about 2 large)
-1 tablespoon fresh chives, chopped
-1 teaspoon brown sugar
-3 ounces Brie cheese, thinly sliced
-4 (8 inch) flour tortillas
-Cooking spray
-Chive strips (optional)

Lime-Honey Dipping Sauce:
1. Combine first 3 ingredients, stirring with a whisk; set aside

Queasadillas:
1. Combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat
2. Heat a large nonstick skillet over medium-high heat
3. Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half
4. Coat pan with cooking spray
5. Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp
6. Remove from pan; keep warm
7. Repeat procedure with remaining quesadillas
8. Cut each quesadilla into 3 wedges; serve with sauce
9. Garnish with chive strips, if desired

Ingredients:

-12 teaspoons plus 2 tablespoons Kahlua
-18 soft lady fingers
-1 (8-ounce) container mascarpone cheese, softened
-1 tablespoon granulated sugar
-3 (4-ounce) containers refrigerated prepared vanilla pudding
-6 teaspoons frozen non-dairy whipped topping, thawed
-Cocoa powder

1. Line 6 (1-cup) glass custard cups with plastic wrap
2. Spoon 2 teaspoons Kahlua into each cup
3. Soak 3 lady fingers in each cup, turning to coat both sides
4. Arrange lady fingers around sides of cups
5. Set aside
6. In a large bowl, whisk mascarpone, sugar, and remaining 2 tablespoons Kahlua until just smooth 7. Whisk in pudding
8. Divide pudding mixture equally among prepared cups
9. Cover tightly and refrigerate until set, about 30 minutes
10. Uncover cups
11. Invert cups onto plates and remove plastic wrap
12. Top with whipped topping and sprinkle with cocoa powder just before serving

Ingredients:

-2 cups flour
-2 teaspoons baking soda
-2 teaspoons ground cinnamon
-3/4 cup vegetable oil
-1/2 teaspoon salt
-1 1/4 cups sugar
-1/2 teaspoon vanilla
-3 eggs
-2 cups diced mango
-1/2 cup chopped pecans or walnuts

1. Sift dry ingredients into a mixing bowl
2. Make a well and add remaining ingredients
3. Mix until well blended
4. Pour into a greased and floured 9 x 5 x 3 inch loaf pan and let stand 20 minutes
5. Bake at 350° for about 1 hour, or until a wooden pick or cake tester inserted in center comes out clean

Ingredients:

-1 3/4 cups all-purpose flour
-1 3/4 cups brown sugar
-3/4 cup unsweetened cocoa
-1 1/2 teaspoons baking powder
-1 1/2 teaspoons baking soda
-1/4 teaspoon salt
-1 1/4 cups buttermilk
-1 teaspoon vanilla extract
-2 eggs
-4 tablespoons vegetable oil
-1 cup boiling water
-Confectioners’ sugar

1. Preheat oven to 350 degrees F
2. Combine dry ingredients in large bowl and slowly whisk in wet ingredients
3. Pour into greased 9 by 12-inch baking pan and bake for 25 minutes
4. Cool for few minutes
5. Dust with confectioners’ sugar and serve

Ingredients:

-1 1/4 cups whole wheat flour
-1 cup wheat bran
-1/2 cup wheat germ
-1 teaspoon baking soda
-1 teaspoon baking powder
-2 eggs
-1/4 cup honey
-1/4 cup olive oil
-1 cup mashed bananas
-1/2 cup milk
-2 teaspoons lemon juice
-1/3 cup poppy seeds

1. Preheat oven to 350 degrees F
2. Lightly grease a 12 cup muffin pan
3. In a large bowl, mix whole wheat flour, wheat bran, wheat germ, baking soda and baking powder
4. In a medium bowl, beat together eggs, honey, and oil
5. Stir in bananas, milk, lemon juice, and poppy seeds
6. Make a well in the center of the wheat flour mixture, and pour in egg and banana mixture
7. Stir until just blended
8. Spoon into the prepared muffin pan
9. Bake 25 to 30 minutes in the preheated oven, until a toothpick inserted in the center comes out clean

Ingredients:

-2 medium mangoes, peeled and sliced
-2 peeled limes
-2 apples, cored and quartered

1. Juice the mango, limes, and apples in a juice machine
2. Serve over ice

Ingredients:

-1 (6 ounce) package strawberry flavored gelatin
-1 1/2 cups boiling water
-1 (16 ounce) package frozen strawberries, thawed and drained
-1 (20 ounce) can crushed pineapple, drained
-1 cup chopped walnuts
-4 cups frozen whipped topping, thawed

1. Mix gelatin and water together
2. Stir until dissolved, then add frozen strawberries
3. Chill until slightly firm
4. Fold in nuts and pineapple
5. Add whipped topping
6. Refrigerate before serving

Ingredients:

-10 russet potatoes, peeled and shredded
-1 carrot, peeled and shredded
-1 onion, finely diced
-5 cloves garlic, crushed
-1 tablespoon chopped flat leaf parsley
-1 tablespoon chopped fresh dill
-2 tablespoons fresh lemon juice
-1/4 cup olive oil
-2 tablespoons all-purpose flour
-2 cups dry bread crumbs
-salt and pepper to taste
-olive oil for frying, as needed

1. Mix potatoes, carrot, onion, garlic, parsley, and dill in a large bowl
2. Stir in lemon juice, 1/4 cup of olive oil, flour, bread crumbs, salt, and pepper
3. Knead just until mixture holds together
4. Heat the remaining 1/4 cup olive oil in a skillet over medium heat
5. Working in batches, drop spoonfuls of potato mixture in hot oil
6. Cook approximately 4 minutes per side, or until golden brown
7. Serve hot

Ingredients:

-2 cups vanilla yogurt
-1 cup granola
-8 blackberries (or berries of your choice)

1. In a large glass, layer 1 cup yogurt, 1/2 cup granola and 4 blackberries
2. Repeat layers
3. Serve immediately

Ingredients:

-1/2 cup shredded coconut
-1/2 cup butter
-3 tablespoons brown sugar
-1 egg
-3 tablespoons dark corn syrup
-3 tablespoons apple juice concentrate, thawed
-1/2 teaspoon vanilla extract
-1/2 cup whole wheat flour
-2 tablespoons vital wheat gluten
-2 cups rolled oats
-1/2 teaspoon baking soda
-1/2 teaspoon ground cinnamon
-1/2 cup shredded coconut
-1/2 cup flax seed
-1/2 cup raisins
-1/2 cup roasted soy nuts

1. Preheat oven to 350 degrees F
2. Spray a 9 inch square baking pan with cooking spray
3. In a food processor, grind 1/2 cup shredded coconut into a fine powder
4. In a large bowl, cream together butter and sugar
5. Mix in egg, corn syrup, apple juice concentrate, and vanilla
6. Mix in coconut powder, whole wheat flour, gluten, oats, baking soda, and cinnamon
7. Stir in remaining 1/2 cup shredded coconut, flax seed, raisins, and soy nuts
8. Press evenly into the prepared pan
9. Bake for 20 minutes
10. Cool slightly, then cut into 8 bars

Ingredients:

-1 1/2 cups dry pancake mix
-1/2 cup flax seed meal
-1 cup skim milk
-2 eggs
-1 cup fresh or thawed frozen blueberries

1. Set a nonstick skillet over medium heat
2. In a medium bowl, stir together the pancake mix and flax seed meal
3. In a separate bowl or measuring cup, whisk together the milk and eggs
4. Pour the liquid into the dry ingredients, and stir just until moistened
5. Spoon 1/4 cupfuls of batter onto the hot skillet
6. Sprinkle with as many blueberries as desired
7. Cook until bubbles appear on the surface, then flip and cook until browned on the other side
8. Serve warm

Ingredients:

-1/2 pound cleaned, cooked crawfish tail meat
-1/2 pound jumbo lump crabmeat
-1/2 pound cooked small shrimp, peeled and deveined
-1/2 cup lime juice
-1/2 cup ketchup
-2 tablespoons hot sauce
-2 tablespoons olive oil
-1/3 cup chopped cilantro
-1/2 cup diced red onion
-1 cup peeled, seeded, and diced cucumber
-1 cup diced jicama
-1 jalapeno chile pepper, seeded and minced
-salt to taste
-1 large avocado, diced

1. Place the crawfish, crab, and shrimp in a large bowl; pick any shells from the meat
2. Pour in the lime juice, and gently mix, being careful not to break up the crab meat
3. Cover and refrigerate for 1 hour
4. In a separate bowl, mix together the ketchup, hot sauce, and olive oil
5. Stir in the cilantro, onion, cucumber, jicama, and jalapeno; add salt to taste
6. Gently fold this mixture into the seafood
7. Refrigerate until ready to serve
8. Add the avocado just before serving

Ingredients:

-1 large cucumber
-1 (3 ounce) package cream cheese, softened
-1/4 cup blue cheese salad dressing
-1 (1 pound) loaf cocktail rye bread
-15 pimento-stuffed green olives, chopped

1. Slice the cucumber into 1/4-inch thick rounds
2. In a small bowl, combine the cream cheese and blue cheese dressing
3. Spread the cheese mixture on the rye bread slices
4. Top with a slice of cucumber and a slice of olive

Ingredients:

-1 mango, peeled, seeded and diced
-1 avocado, peeled, pitted, and diced
-4 medium tomatoes, diced
-1 jalapeno pepper, seeded and minced
-1/2 cup chopped fresh cilantro
-3 cloves garlic, minced
-1 teaspoon salt
-2 tablespoons fresh lime juice
-1/4 cup chopped red onion
-3 tablespoons olive oil

1. In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic
2. Stir in the salt, lime juice, red onion, and olive oil
3. To blend the flavors, refrigerate for about 30 minutes before serving

Ingredients:

-1 avocado, peeled, pitted, and cubed
-5 cubes ice
-3 tablespoons white sugar
-1 1/3 cups milk
-1 teaspoon fresh lemon juice
-1 scoop vanilla ice cream

1. Place avocado, ice, sugar, milk, lemon juice, and ice cream into a blender
2. Puree until smooth
3. Pour into 2 glasses and enjoy!

Ingredients:

-1 quart strawberries, hulled
-1 banana, broken into chunks
-2 peaches
-1 cup mango juice
-2 cups ice

1. In a blender, combine strawberries, banana and peaches
2. Blend until fruit is pureed
3. Blend in the juice
4. Add ice and blend to desired consistency
5. Pour into 2 glasses and serve

Ingredients:

-1 papaya, peeled, seeded and diced
-1 banana, peeled and sliced
-1/2 cup sliced fresh strawberries
-1/3 cup milk
-1/4 cup sugar
-15 ice cubes

1. In a blender, blend the papaya, banana, strawberries, milk, sugar, and ice cubes until smooth
2. Pour into 2 glasses and enjoy

Ingredients:

-1 banana
-6 strawberries
-1 kiwi
-1/2 cup vanilla frozen yogurt
-3/4 cup pineapple and orange juice blend

1. Place the banana, strawberries, kiwi, vanilla frozen yogurt, and pineapple and orange juice blend in a blender
2. Blend until smooth
3. Serve in two smoothie glasses

Ingredients:

-8 (15 ounce) cans canned beets
-2 (4 ounce) jars prepared horseradish

1. In an electric blender, grind the beets; drain
2. Add horseradish to beets and mix well; refrigerate until ready to serveChristmas with the Kranks rip

Ingredients:

-4 skinless, boneless chicken breast halves
-1/4 cup all-purpose flour
-1 teaspoon salt
-1 teaspoon ground black pepper
-1 tablespoon olive oil
-1/2 cup cooking sherry
-1/2 cup chicken broth
-1 clove garlic, minced
-1/2 lemon
-4 carrots, thinly sliced
-4 zucchini squashes, julienned

1. Place chicken in a resealable plastic bag with flour, salt, and pepper
2. Seal bag and shake to coat
3. Remove chicken from bag, shaking off excess flour
4. Heat oil in a large skillet over medium high heat
5. Brown chicken on each side for about 5 minutes, or until golden
6. Remove from skillet and set aside
7. In same skillet combine sherry, broth, garlic and a squeeze of lemon and bring to a boil
8. Return chicken to skillet, reduce heat to low and simmer for 15 to 20 minutes, or until chicken is cooked through
9. In the meantime, saute carrots and zucchini in a separate medium skillet until they are tender
10. Add to simmering chicken and sauce and heat through before serving

Ingredients:

-2 tablespoons sugar
-Grated zest 1 lemon
-Grated zest 1 lime
-1 cup water
-1 tablespoon freshly squeezed lemon juice
-1 tablespoon freshly squeezed lime juice
-1/4 teaspoon pure vanilla extract
-1/2 pint raspberries, rinsed
-1/2 pint blueberries, rinsed
-1/2 pint strawberries, rinsed, tops trimmed, halved
-1 pint vanilla frozen yogurt

1. In a small saucepan, combine the sugar, citrus zests, and water
2. Bring to a simmer and cook until the sugar has dissolved
3. Remove from the heat and add the citrus juices and vanilla
4. Combine the berries in a bowl
5. Pour the warm syrup over the berries and marinate at room temperature for 30 minutes
6. Serve marinated berries over a scoop of vanilla frozen yogurt

Ingredients:

-6 ounces semisweet chocolate, chopped
-3 ounces white chocolate, chopped
-1 pound strawberries with stems (about 20), washed and dried very well

1. Put the semisweet and white chocolates into 2 separate heatproof medium bowls
2. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat 3. Turn off the heat; set the bowls of chocolate over the water to melt
4. Stir until smooth
5. Once the chocolates are melted and smooth, remove from the heat
6. Line a sheet pan with parchment or waxed paper
7. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl
8. Set strawberries on the parchment paper
9. Repeat with the rest of the strawberries
10. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries
11. Set the strawberries aside until the chocolate sets, about 30 minutes
12. Enjoy!

Ingredients:

-3 slices (1/2-inch-thick) rustic white bread
-2 to 3 tablespoons unsalted butter
-10 strawberries, sliced
-3 to 5 teaspoons sugar

1. Heat a grill pan over medium-high heat
2. Grill the bread until golden brown, about 2 minutes per side
3. Spread the butter over the toasts
4. Arrange the sliced strawberries over the toasts
5. Sprinkle the strawberries with the sugar
6. Broil until the sugar begins to caramelize, about 2 minutes

Ingredients:

-1/4 cup celery
-1/4 cup onion, chopped
-1/4 cup sweet red pepper, chopped
-3 tablespoons butter
-3 tablespoons flour
-Salt and pepper to taste
-1/2 teaspoon dried tarragon
-1/2 teaspoon dried basil
-1 1/4 cup milk
-1 cup Mozzarella cheese, shredded
-1 1/2 lbs. Rain Forest Tilapia fillets

1. In a medium skillet, saute the celery, onions and sweet red pepper in butter until tender
2. Add the salt, pepper, tarragon, basil and milk; mix well
3. Cook for 1 minute, stirring constantly until thickened
4. Add the cheese and stir until melted
5. Rinse the Tilapia fillets in cold water and drain thoroughly
6. Place the fish in a 12 x 8 x 2 inch baking dish; spoon the sauce evenly over the fish
7. Bake at 425 degrees for 8 to 10 minutes, or until the fish flakes evenly when tested with a fork

Ingredients:

-12 lasagna noodles
-3 tablespoons unsalted butter
-1 small onion, finely chopped
-2 cloves garlic, minced
-3 tablespoons all-purpose flour
-2 1/2 cups half-and-half
-1 cup grated Romano
-1/2 teaspoon salt
-1/4 teaspoon pepper
-3/4 pound sea scallops, cut in half or quartered if very large
-3/4 pound medium shrimp, peeled and deveined
-1/2 cup grated Parmesan

1. Preheat the oven to 375 degrees F
2. Spray a 13 by 10-inch aluminum foil pan with vegetable oil cooking spray
3. In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes
4. Drain and set aside
5. Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes
6. Add the garlic and cook about 1 minute more
7. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more
8. When the sauce has thickened, add the cheese and stir well
9. Add the salt and pepper and stir again
10. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 2 to 4 minutes
11. Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan
12. Cover the bottom of the pan with 4 noodles, placing them side by side
13. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly
14. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood
15. Cover with the last 4 noodles and the remaining sauce (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce)
16. Tuck in any edges of the noodles so they’re all coated with sauce
17. Top with the Parmesan
18. Bake for 20 to 25 minutes, uncovered, until bubbly
19. Allow to sit for 10 minutes before slicing

Ingredients:

Crust:
-1/2 cup confectioners’ sugar
-1 1/2 cups all-purpose flour
-1 1/2 sticks unsalted butter, softened and sliced

Filling:
-1 (8-ounce) package cream cheese, softened
-1/2 cup granulated sugar
-1 teaspoon vanilla extract

Topping:
-strawberries
-kiwi slices
-blueberries
-raspberries

Glaze:
-1 (6-ounce) can frozen limeade concentrate, thawed
-1 tablespoon cornstarch
-1 tablespoon fresh lime juice
-1/4 cup granulated sugar

-Whipped cream, for garnish

1. Preheat the oven to 350 degrees F
2. For the crust: In a food processor, combine the confectioners’ sugar, flour, and butter, and process until the mixture forms a ball
3. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides
4. Pat until the crust is even
5. Bake for 10 to 12 minutes, until very lightly browned
6. Set aside to cool
7. For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth
8. Spread over the cooled crust
9. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust
10. For the next circle, use kiwi slices
11. Add another circle of strawberries, filling in any spaces with blueberries
12. Cluster the raspberries in the center of the tart
13. For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes
14. With a pastry brush, glaze the entire tart (do not use all of the glaze)
15. Keep the tart in the refrigerator
16. Remove about 15 minutes before serving
17. Slice into 8 wedges and serve with a dollop of whipping cream

Ingredients:

-2 mangoes, peeled and chopped
-1 pint strawberries, hulled and sliced
-1 lime juiced, plus wedges for garnish
-8 cups ice

1. Put the mangoes and strawberries into a blender
2. Squeeze in the lime juice and puree
3. Crush ice in a blender until it is very fine, like snow
4. Pile the crushed ice into four dessert dishes; pour the fruit puree over
5. Serve immediately

Ingredients:

-2 cups honeydew melon, cubed
-1 cup vanilla yogurt
-2 tablespoons apple juice, from frozen concentrate
-Ice
-Honeydew melon slices, for garnish

1. In a blender, combine melon, yogurt, and apple juice concentrate
2. Blend until smooth
3. With blender running, add ice until frothy
4. Pour into 2 (16-ounce) glasses and garnish with sliced melon

Ingredients:

-1 (6 ounce) can tuna, drained
-1/2 small onion, minced
-ground black pepper to taste
-12 slices pickled jalapeno
-2 English muffins, split
-4 slices Cheddar cheese

1. Preheat oven to 350 degrees F
2. In a small bowl, combine tuna, minced onion, and black pepper
3. Divide mixture onto 4 halves of English Muffins
4. Arrange 3 slices jalapenos on each muffin half
5. Top each with a slice of Cheddar cheese
6. Place on baking sheet
7. Bake in oven for 10 minutes, or until cheese begins to bubble

Home of the Brave the movie

Ingredients:

-3 egg whites, at room temperature
-1/4 teaspoon cream of tartar
-3/4 cup sugar
-1 teaspoon imitation strawberry extract
-3 drops red food coloring

1. Preheat oven to 200 degrees F
2. Line 2 heavy large baking sheets with parchment paper
3. Beat egg whites in a large metal bowl on medium speed until foamy
4. Add cream of tartar
5. Increase speed to high and continue beating until soft peaks form
6. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form, about 5 minutes
7. Quickly mix in strawberry extract
8. Stir in food coloring, 1 drop at a time, until desired color is achieved
9. Spoon meringue into pastry bag fitted with star tip
10. Pipe 12 mounds onto each prepared baking sheet, spacing evenly apart
11. Bake for 3 hours, or until dry and crisp
12. Cool meringues completely on baking sheets
13. Store in an airtight container at room temperature

Ingredients:

-2 pounds salmon steaks (about 4)
-3 tablespoons cider vinegar
-1 teaspoon salt
-3/4 cup finely crushed saltine crackers
-2 eggs, beaten
-1/3 cup minced yellow onion
-1/3 cup minced celery
-4 tablespoons mayonnaise
-1 tablespoon Dijon mustard
-3 tablespoons olive oil

1. Place salmon steaks in deep skillet
2. Add water to cover, vinegar and salt
3. Bring to a simmer and poach 8 minutes, turning once
4. Remove salmon from liquid and pat dry; remove skin and bones
5. Flake salmon into a bowl and add cracker crumbs, eggs, onion, celery, mayonnaise and mustard
6. Season with salt and pepper
7. Shape into 6 thick patties and place on a plate; cover with plastic wrap and refrigerate overnight
8. Heat large non-stick skillet over medium heat and add oil
9. Add salmon patties and cook until browned, about 10 minutes
10. Serve immediately

Ingredients:

-2 tablespoons olive oil, divided
-2 skinless, boneless chicken breast halves, cut into cubes
-1 carrot, sliced diagonally into 1/4-inch pieces
-1 (10 oz) package frozen broccoli florets, thawed
-2 cloves garlic, minced
-12 ounces angel hair pasta
-2/3 cup chicken broth
-1 teaspoon dried basil
-1/4 cup grated Parmesan cheese

1. Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken
2. Cook, stirring, until chicken is cooked through, about 5 minutes
3. Remove from skillet and drain on paper towels
4. Heat remaining oil in same skillet
5. Begin heating water for pasta
6. Ad carrot to skillet; cook, stirring, for 4 minutes
7. Add broccoli and garlic to skillet; cook, stirring, for 2 minutes longer
8. Cook pasta according to package directions
9. While pasta is cooking, add chicken broth, basil and Parmesan cheese to skillet
10. Stir to combine
11. Return chicken to skillet
12. Reduce heat and simmer for 4 minutes
13. Drain pasta
14. Place in a large serving bowl
15. Top with chicken and vegetable mixture
16. Serve immediately

Ingredients:

-1 (14 oz) can unsweetened coconut milk
-1 1/2 teaspoons finely shredded lime peel
-3 tablespoons lime juice
-1 1/2 teaspoons sugar
-1 1/2 teaspoons green curry paste
-1 1/2 teaspoons fish sauce
-1 teaspoon grated fresh ginger
-1 pound large shrimp, peeled and deveined
-2 to 3 cups hot cooked rice

1. Soak skewers in water for 30 minutes
2. In a small bowl stir together the coconut milk, lime peel, lime juice, curry paste, fish sauce, and ginger
3. Place shrimp in a medium bowl
4. Pour 1/2 cup of the coconut mixture over shrimp
5. Cover shrimp and refrigerate for 30 minutes
6. Cover and refrigerate remaining milk mixture
7. Drain shrimp, discarding marinade
8. Thread shrimp onto pair of skewers, leaving 1/4 inch between pieces
9. Place skewers on the rack of the uncovered grill and cook for 5-8 minutes, turning skewers once
10. Heat reserved coconut milk mixture over medium heat until boiling
11. Reduce heat; simmer, uncovered, 5 minutes
12. Serve with shrimp and rice

Ingredients:

-1 1/2 cups cold milk
-1 package (4 oz) Jell-O Chocolate Flavor Instant Pudding & Pie Filling
-1 cup Cool Whip Whipped Topping, thawed
-32 Vanilla Wafers, divided
-2 cups mixed berries (blueberries, raspberries and strawberries)

1. Pour milk into large bowl
2. Add dry pudding mix
3. Beat with wire whisk 2 minutes or until well blended
4. Gently stir in 1/2 cup of the whipped topping
5. Spoon half of the berries evenly into 8 parfait glasses
6. Reserve 8 wafers for garnish
7. Stand 3 of the remaining wafers around inside edge of each glass
8. Repeat layers with remaining berries and pudding mixture
9. Refrigerate at least 1 hour or until ready to serve
10. Top with the remaining whipped topping and reserved wafers just before serving

Ingredients:

-2 packages (3 oz. each) ladyfingers, split, separated
-1 cup freshly brewed strong coffee, at room temperature, divided
-1 package (8 oz.) Cream Cheese
-2 cups cold milk
-2 packages (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 tub (8 oz.) Whipped Topping, thawed, divided

1. Brush cut side of ladyfingers with about 1/4 cup of the coffee
2. Place ladyfingers on bottom and up side of 2-quart serving bowl
3. Beat cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until smooth
4. Gradually beat in milk until smooth
5. Add pudding mixes
6. Beat with wire whisk until blended
7. Gently stir in 1/2 of the whipped topping
8. Spoon into prepared bowl; cover
9. Refrigerate 1 hour or until ready to serve
10. Top with remaining whipped topping

Ingredients:

-1 cup chopped carrots (about 2 medium)
-1 cup chopped celery (about 2 stalks)
-3/4 cup chopped onions (about 1 medium)
-3 tablespoons oil
-2 cans (14-1/2 oz. each) chicken broth
-1/2 teaspoon pepper
-4 1/2 cups broccoli florets (about 2 small bunches)
-1/2 cup instant white rice, uncooked
-2 cups milk
-1/4 cup Grated Parmesan Cheese

1. Cook and stir carrots, celery and onions in hot oil in large saucepan on medium-high heat 5 minutes
2. Add broth and pepper; bring to boil
3. Stir in broccoli and rice
4. Reduce heat to medium-low; simmer 10 to 15 minutes or until vegetables are tender, stirring frequently
5. Add soup, in batches, to blender or food processor; cover
6. Blend until pureed
7. Return soup puree to saucepan
8. Add milk and cheese; cook until heated through, stirring occasionally

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