Svetlana’s Recipes

Ingredients:

-4 tablespoons pesto
-2 sandwich-size whole wheat English muffins, split
-1 cup shredded Provolone or mozzarella cheese
-4 slices of ripe tomato
-1/4 cup pitted black olives, chopped

1. Preheat the oven to 400F.
2. Spread 1 tablespoon of the pesto on each muffin half.
3. Top each pizza with 1/4 cup cheese.
4. Top the cheese with a slice of tomato and scatter the olives over the tomato.
5. Bake for 7 to 9 minutes or until very crisp and the cheese has melted.
6. Serve warm.

Ingredients:

-1 tablespoon Olive oil
-1/2 small onion, finely chopped
-1 carrot, peeled and grated
-4 cups chicken stock
-1/2 pound ground chicken
-3 tablespoons Parmigiano-Reggiano cheese
-3 tablespoons bread crumbs
-1 egg
-1 garlic clove, grated
-2 tablespoons chopped fresh parsley
-1/2 cup orzo

1. Heat the olive oil in a medium pot over medium heat.
2. Saute the onions and carrots for 5 minutes, then add the stock and bring to a boil.
3. In a medium bowl, mix the meat with the cheese, bread crumbs, egg, garlic, parsley, salt, and pepper.
4. When the broth comes to a boil, roll the meat mixture into 1-inch balls and drop them into the broth.
5. Stir in the orzo and cook for 5-8 minutes.
6. Ladle the soup into bowls.

Ingredients:

Custard:

-1 3/4 whole milk, divided
-2 teaspoons plain gelatin
-2 tablespoons sugar
-2 tablespoons finely grated clementine peel
-pinch of salt
-3 tablespoons fresh clementine juice

Sauce:
-1 cup blueberries
-1 tablespoon sugar
-1 tablespoon water

1. Coat four custard cups or ramekins with oil spray.
2. To prepare the custard: Pour 1/4 cup of the milk into a small bowl, sprinkle with gelatin, and let stand for 5 minutes.
3. Place the bowl in a large bowl of hot water and stir until the gelatin dissolves.
4. Meanwhile, in a saucepan, combine the sugar, clementine peel, salt, and the remaining 1 1/2 cups milk.
5. Bring to a boil over medium heat.
6. Reduce the heat to low and cook for 5 minutes, stirring frequently, at a bare simmer.
7. Remove the saucepan from the heat.
8. Stir in the gelatin mixture and the juice.
9. Pour through a fine strainer into a 4-cup measuring cup.
10. Evenly divide the milk mixture among the custard cups.
11. Chill, loosely covered, for at least 3 hours.
12. To prepare a sauce: In a medium saucepan, combine the blueberries, sugar, and water.
13. Cook over medium heat, stirring, for a bout 5 minutes, or until softened and a sauce forms.
14. Dip the bottom of each custard cup into bowl of hot water for about 10 seconds and run a table knife around the inner edge.
15. Invert onto plates and serve with sauce.

Ingredients:

-1/2 cup water
-1/4 cup gourmet hot chocolate mix (recommended: Marie Belle)
-2 teaspoons instant espresso powder
-1 cup fat free milk
-1 pint reduced fat frozen vanilla yogurt, softened
-2 teaspoons vanilla extract

In a small saucepan, bring the water to a boil over medium-low heat. Add the hot chocolate mix and espresso powder. Stir until the chocolate is melted and the mixture is smooth. Remove the pan from the heat and stir in the milk.

Place the frozen yogurt and vanilla in a blender. Pour the chocolate mixture into the blender and blend until smooth and frothy.

Pour the shake into 4 (8-ounce) frosted glasses and serve immediately.

Ingredients:

-1 1/4 cup couscous
-1/4 cup lemon juice
-1 tablespoon olive oil
-2 bell peppers, chopped
-1 can (15 oz) chickpeas, drained and rinsed
-1/2 cup crumbled feta cheese
-herbs for garnish

1. Bring 1 3/4 cups of hot water to a boil in a saucepan.
2. Add the couscous, cover and turn off the heat.
3. Let stand 5 minutes, then fluff with a fork and transfer to a large bowl.
4. Add the lemon juice to the couscous and toss.
5. Add the oil and toss again to coat.
6. Mix in the peppers, chickpeas, and cheese.
7. Garnish with herbs.
8. Serve immediately.

Ingredients:
-3 tablespoons water
-1 green tea bag
-2 teaspoons honey
-1 1/2 cups blueberries
-1 banana
-3/4 cup soymilk

1. In a small glass measuring bowl, microwave water on high until steaming hot.
2. Add the tea bag and allow to brew for 3 minutes.
3. Remove the tea bag.
4. Stir the honey into the tea until it dissolves.
5. In a blender, combine the berries, banana, and soymilk.
6. Add the tea to the blender.
7. Blend ingredients on ice crush until smooth.
8. Pour the smoothie into tall glasses and serve.

Ingredients:

-1/2 cup red raspberries (fresh or frozen)
-1 teaspoon lemon juice
-1 cup plain yogurt
-
1. In a small bowl, combine the raspberries and lemon juice; toss.
2. In a parfait dish, alternate layers of yogurts and raspberries.

Ingredients:

-6 cups peeled, seeded, and diced papaya
-1/2 cup chopped fresh mint leaves
-3 tablespoons olive oil
-3 tablespoons lime juice
-1 tablespoon honey
-1 cup crumbled feta cheese
-1/2 red onion, thinly sliced
-salt
-pepper

1. Place the papaya and mint leaves in a medium bowl.
2. Whisk the olive oil, lime juice, honey, and some salt and pepper together in a small bowl.
3. Drizzle the dressing over the papaya and toss to coat.
4. Divide the salad among the 4 plates; sprinkle with the feta, red onion, and more pepper; and serve.

Ingredients:

-12 oz dried fettuccine
-2 pounds asparagus, cut into 1 inch lengths
-1 tablespoon oil
-2 leeks, halved lengthwise and sliced crosswise
-1 package (8 oz) cream cheese, cut into chunks
-3 tablespoons chopped fresh tarragon
-3 tablespoons minced chives
-6 oz smoked salmon, cut into bite-size pieces
-salt
-pepper

1. In large pot of boiling salted water, cook fettuccine according to package directions.
2. Add asparagus for last 2 minutes of cooking time.
3. Drain, reserving 1 1/2 cups cooking water.
4. Return pasta and asparagus to pot.
5. Meanwhile, in large nonstick skillet, heat oil over medium heat.
6. Add leeks and cook until tender, about 10 minutes.
7. Add reserved pasta water, cream cheese, tarragon and chives, and stir until cream cheese has melted.
8. Pour over pasta, add smoked salmon and toss until combined.
9. Season with salt and pepper to taste.

Ingredients:

-2 1/2 tablespoons olive oil
-1/4 cup butter, melted
-2 lemons, juiced
-1/2 cup minced fresh basil
-3 cloves garlic, minced
-salt
-pepper
-3 pounds fresh shrimp, peeled and deveined
-skewers

1. In a shallow bowl, mix together olive oil and melted butter.
2. Stir in lemon juice, basil, and garlic, and season with salt and pepper.
3. Add shrimp, and toss to coat.
4. Cover, and refrigerate for 1 hour.
5. Preheat grill to high heat.
6. Remove shrimp from marinade, and thread onto skewers.
7. Discard marinade.
8. Lightly oil grill grate, and arrange skewers on preheated grill.
9. Cook for 4 minutes, turning once, or until opaque.

Ingredients:

-1 tablespoon soy sauce
-1 tablespoon lemon juice
-1 teaspoon cinnamon
-1/4 teaspoon cayenne pepper
-1/4 teaspoon chili powder
-1/4 teaspoon salt
-1/4 teaspoon pepper
-2 boneless skinless chicken breasts
-1 mango

1. In large bowl, combine soy sauce, lemon juice, cinnamon, cayenne pepper, chili powder, salt and pepper.
2. Cut chicken into 1-inch cubes.
3. Add to bowl and stir to coat; let stand for 10 minutes.
4. Meanwhile, peel and cut mango into 1-inch chunks.
5. In large nonstick skillet, cook chicken over medium-high heat, stirring often, for about 5 minutes.
6. Thread 1 piece each chicken and mango onto toothpick.

Ingredients:

Vinaigrette:
-2 tablespoons fresh lemon juice
-1/4 cup extra-virgin olive oil
-1/2 teaspoon salt
-1/4 teaspoon freshly ground black pepper

Salad:
-1 cup garbanzo beans
-2 medium zucchini, diced into 1/4-inch pieces
-1/2 cup frozen corn, thawed
-1/2 small red onion, thinly sliced, rinsed
-5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
-1-ounce Parmesan, crumbled into 1/4-inch pieces

1. For the Vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
2. For the Salad: Place the garbanzo beans, zucchini, corn, red onion, and lettuce in a large salad bowl.
3. Pour the vinaigrette over the salad and toss well.
4. Garnish with the crumbled Parmesan cheese and serve.

Ingredients:

Felafel:
-1 (15-ounce) can chickpeas, drained and rinsed
-1/4 cup minced onion
-2 cloves garlic, minced
-2 teaspoons ground cumin
-1/2 teaspoon ground coriander
-1/2 teaspoon salt
-1/4 cup cilantro leaves
-1/4 cup parsley leaves
-2 tablespoons olive oil

Tahini Sauce:
-1/2 cup pure tahini paste
-3 tablespoons lemon juice
-4 tablespoons water

Salad:
-1 cup chopped romaine lettuce
-2 (4-ounce) tomatoes, seeded and chopped (about 1 cup)
-1/2 medium cucumber, seeded, peeled and chopped (about 1 cup)

-4 whole-wheat pita pocket breads, sliced open

1. Preheat oven to 425 degrees F.
2. Combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor.
3. Process for 10 seconds.
4. Stop motor and scrape down sides of bowl, then pulse for another 10 seconds, until all ingredients are well incorporated.
5. Form mixture into 16 felafel balls and brush with remaining tablespoon olive oil.
6. Bake on a cookie sheet for 20 minutes, flip felafel balls and bake an additional 20 minutes, until felafel balls are crisp and browned.
7. Combine tahini, lemon juice and water and stir to incorporate, adding more water to achieve desired consistency.
8. Toss together lettuce, tomatoes and cucumbers in a bowl.
9. Warm pita breads for 2 minutes in oven.
10. Fill each pita with 3/4 cup salad, 4 felafel balls and 1/4 cup tahini sauce.

Ingredients:

Aioli:
-1/2 cup lightly packed baby arugula
-1/2 cup lightly packed fresh flat-leaf parsley
-1 anchovy fillet
-2 teaspoons chopped fresh chives
-1 small garlic clove, coarsely chopped
-1 cup plain yogurt
-1 teaspoon white wine vinegar
-1 teaspoon lemon zest
-salt
-pepper

Sandwich:
-8 ounces roasted chicken breast, shredded
-4 (8-inch) whole-wheat tortillas
-1 1/3 cups baby arugula

1. For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor. 2. Blend until the mixture is smooth.
3. Transfer the aioli to a medium bowl.
4. Season with salt and pepper.
5. For the Sandwich: Add the shredded chicken to the aioli and mix well.
6. Preheat a skillet over medium heat.
7. Using tongs, add the tortillas, 1 at a time, and cook until warm, about 30 seconds each side.
8. Place the warm tortillas on a work surface and spread with the chicken mixture, leaving a 1/2-inch border.
9. Sprinkle the arugula over the chicken mixture.
10. Carefully roll up the tortillas, jelly-roll fashion.
11. Cut each rolled sandwich in half, diagonally, and transfer to a serving platter

Ingredients:

-4 peaches, sliced in half
-1/4 cup honey
-1/2 tsp ginger
-1/4 cup chopped pistachios

1. Preheat oven to 400 degrees.
2. Cut peaches in half and take out the pit.
3. Place the peaches in the baking pan, slice side up.
4. Drizzle with honey and ginger.
5. Bake for 20 minutes, or until peaches are tender.
6. Serve topped with pistachios.

Ingredients:

-1/4 cup orange liqueur
-1 package unflavored gelatin
-3 large ripe mangoes, peeled, pitted, chopped
-1 cup whipping cream

1. Pour liqueur into small bowl; sprinkle gelatin over. Let gelatin soften 10 minutes.
2. Puree mangoes in processor.
3. Set bowl of gelatin in saucepan of simmering water. Stir until gelatin dissolves.
4. Add gelatin mixture to mango in processor and blend.
5. Whip cream in large bowl to soft peaks.
6. Fold in mango mixture.
7. Pour into glasses.
8. Refrigerate for 2 hours.

Ingredients:

-3 small red bell peppers
-3 yellow bell peppers
-3 orange bell peppers
-3 cloves garlic, sliced
-2 tablespoons balsamic vinegar
-1/2 cup extra virgin olive oil
-2 teaspoons chopped fresh mint
-2 teaspoons chopped fresh parsley
-salt and pepper to taste

1. Preheat the oven to 450 degrees F.
2. Place the whole red, orange and yellow peppers in the oven directly on the rack.
3. Roast for about 20-25 minutes, until the skin is well scorched.
4. Immediately place in a bowl covered with plastic wrap, and allow to cool.
5. Remove the skins from the peppers by rubbing with your hands, and rinse under cold water.
6. Cut in half, remove stem and seeds, then cut into strips.
7. Make marinade and stir with peppers.
8. Serve with toasted bread.

Ingredients:

-4 cups cubed ripe cantaloupe
-1/2 cup powdered sugar
-1/4 cup fresh lime juice

1. Puree melon in food processor
2. Add sugar and lime juice; pulse until sugar is dissolved
3. Pour into shallow metal baking pan
4. Freeze about 2 hours, stirring every hour, mixing ice crystals into middle
5. Let granita stand for 5 minutes at room temperature
6. Scrape into chilled glasses and serve right away

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Ingredients:

-2 eggs
-3/4 cup sugar
-1 teaspoon baking soda
-1 tablespoon liquid honey
-1/2 cup unsalted butter
-2 cups flour

Cream Filling:
-3 cups sour cream
-1/2 cup sugar
-zest of one lemon
-1 cup crushed plain sweet biscuit crumbs, for coating
-1 cup pistachios

1. Preheat oven to 375 degrees F.
2. Beat eggs well with sugar; add baking soda and liquid honey.
3. Melt the butter in a pot; add to the honey mixture.
4. Put on a low heat, add the flour while mixing and mix until the mass is without lumps (the mixture will be very thick and very hard to stir). Remove from heat and cool.
5. Dip the dough in flour, divide into 6-8 balls, roll each layer very thin, cut circles as round, and bake until golden brown; repeat with remaining dough and allow to cool before assembling.
6. Beat sour cream, sugar and lemon zest until the sugar dissolves-the mixture will still be fairly liquid.
7. Coat each layer with a generous layer of cream; assemble the cake, coat the sides with cream and sprinkle top and sides with crumbs.
8. Sprinkle with pistachios or any other nuts.
9. Allow to set at least 6 hours before eating.

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Ingredients:

-1 bunch kale leaves, very finely chopped
-2 tomatoes, finely chopped
-1/4 cup extra virgin olive oil
-1/4 cup freshly squeezed lemon juice
-2 teaspoons chili powder
-1/2 teaspoon sea salt

1. Place the kale leaves and tomatoes in a serving bowl.
2. In a small bowl, whisk olive oil, lemon juice, chili powder and salt.
3. Pour over kale and tomatoes and toss to combine well.

Ingredients:

-4 cups cold watermelon chunks
-8 mint leaves
-ice

1. Run the blender at medium speed and drop chunks of watermelon through the feed hole one at a time until they are well integrated.
2. Add the mint and run the blender at medium speed for 1 minute until the watermelon has liquefied.
3. Pour into glasses over ice and enjoy!

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Ingredients:

-1 packet dry yeast
-1 teaspoon sugar
-1 teaspoon salt
-4 cups flour
-olive oil
-1 cup sour cream
-caviar
-chopped green onions or chives

1. Sprinkle the yeast over 1/4 cup warm water and let stand 5 minutes
2. Dissolve the sugar & salt in 1 cup warm water
3. Sift the flour into a large bowl
4. Add the sugar mixture & mix the dough with your fingers
5. Add the dissolved yeast mixture & knead the dough about 15 minutes or until it is smooth and elastic 6. Cover with a warm, damp cloth and let rise in a warm spot for 1-2 hours or until doubled
7. Preheat oven to 450 F
8. Remove the dough from bowl and divide into 2 equal portions
9. Place the dough on a lightly floured surface and roll out to a 12 inch circle using a rolling pin
10. Repeat with second portion
11. Form a rim around the edge of each pizza & place on lightly floured baking sheets
12. Brush the dough with olive oil
13. Bake on lower rack of oven until golden brown, about 10 minutes
14. When baked, remove pizzas from oven, cool slightly & spread the sour cream generously over each 15. Sprinkle with caviar and green onions
16. Serve immediately, cut into wedges

Ingredients:

-2 cups mango juice
-1 cup pineapple juice
-1/3 cup coconut rum
-2 tablespoons granulated sugar
-2 tablespoons lemon juice
-pineapple wedges

1. In a metal cake pan, stir together mango and pineapple juices, coconut rum, granulated sugar and lemon juice; freeze until firm, about 4 hours.
2. Scrape into blender; pulse until smooth.
3. Garnish each serving with pineapple.

Ingredients:

1. Spread 6 Nilla Wafers each with 1 teaspoons peanut butter, and top each with another wafer to make 6 cookie sandwiches
2. Microwave 1 square Baker’s Baking Chocolate in a bowl on High for 30 seconds or until melted
3. Dip each cookie sandwich half way into the melted chocolate then place on waxed paper
4. Refrigerate 10 minutes or until chocolate is set

Ingredients:

-6 cups torn romaine lettuce
-1 can (15 oz) black beans, rinsed, drained
-1 cup frozen corn, thawed, drained
-1 1/2 cups chopped cooked chicken
-1/2 cup Chunky Salsa
-1 cup Kraft Three Cheese Crumbles
-1/2 cup Ranch Dressing
-1 oz tortilla chips

1. Place lettuce in bottom of glass serving bowl
2. Layer evenly with beans, corn, chicken, salsa and cheese
3. Drizzle with dressing; top with chips

Ingredients:

-3/4 cup shredded green cabbage
-1/3 cup chopped green onions
-1/4 cup matchstick-cut carrots
-2 tablespoons chopped fresh cilantro
-1 tablespoon soy sauce
-2 teaspoons minced peeled fresh ginger
-1 teaspoon sesame oil
-1/2 teaspoon salt
-1/2 pound cooked peeled small shrimp
-dash of hot sauce
-24 wonton wrappers
-2 tablespoons cornstarch
-1 tablespoon canola oil, divided
-1 cup water, divided

Sauce:
-1/4 cup water
-1/4 cup peanut butter
-2 tablespoons soy sauce
-1 1/2 tablespoons rice vinegar
-1 1/2 tablespoons chile paste with garlic
-1/2 teaspoon sugar
-chopped green onions

1. To prepare pot stickers, combine first 10 ingredients in a food processor; pulse 4 times or until coarsely chopped
2. Working with 1 wonton wrapper at a time, spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper
3. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal
4. Bring remaining 2 corners to center; pinching points to seal
5. Pinch 4 edges together to seal
6. Place pot stickers on a large baking sheet sprinkled with cornstarch
7. Heat 1 1/2 teaspoons canola oil in a large skillet over medium-high heat
8. Add 12 pot stickers to pan; cook 2 minutes or until bottoms are golden brown
9. Slowly add 1/2 cup water to pan; cover and cook 4 minutes
10. Uncover and cook 3 minutes or until liquid evaporates
11. Repeat procedure with remaining 1 1/2 teaspoons canola oil, 12 pot stickers, and 1/2 cup water
12. Top prepare sauce, combine 1/4 cup water and next 5 ingredients in a small bowl, stirring with a whisk
13. Serve sauce with pot stickers
14. Garnish with chopped green onions

Ingredients:

-3 cloves garlic, minced
-2 tablespoons canola oil
-3 large baking potatoes
-1/2 teaspoon salt
-1 tablespoon finely chopped fresh parsley

1. Preheat the oven to 450 degrees F
2. Heat the garlic and oil together in a small saucepan over medium heat for 2 minutes
3. Strain the garlic from the oil with a small mesh strainer
4. Set both garlic and oil aside
5. Cut the potatoes into 1/4-inch thick matchsticks
6. In a large bowl, toss together the oil, potatoes, and salt
7. Coat a baking sheet with cooking spray and spread the potatoes on it in a single layer
8. Bake until golden and crisp, about 35 minutes
9. Remove the potatoes from the baking sheet
10. In a serving bowl, toss them with the parsley, reserved garlic, and salt to taste
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Ingredients:

-6 (6-oz each) black cod or regular cod fillets
-1/2 cup white miso
-1/4 cup dark brown sugar
-1 teaspoon toasted sesame oil
-2 tablespoons mirin

1. Rinse the fish fillets and pat dry with paper towels
2. Combine the miso, brown sugar, sesame oil, and mirin in a small bowl until the brown sugar is fully dissolved
3. Brush about 2 tablespoons of the miso glaze on ech fillet
4. Let marinate on a plate in the refrigerator for at least 30 minutes to an hour
5. Place the fish on a baking sheet, then set under the broiler until the glaze has caramelized, 3 to 4 minutes
6. Remove the fish from the oven and brush with the remaining glaze
7. Reduce the oven temperature to 375 degrees F and cook until the fish is flaky but moist, another 5 minutes

Ingredients:

-2 pounds shrimp, peeled and deveined
-1 cup fresh mint leaves
-3 tablespoons fresh lemon juice
-3 tablespoons olive oil
-1 large English cucumber, seeded and diced
-zest of 1 lemon
-salt
-ground black pepper

1. Bring a large saucepan of water to a boil
2. Add the shrimp and let cook for 4 minutes, then drain
3. Transfer the shrimp to a dish and set in the refrigerator to cool completely, at least 1 hour, then drain and pat dry
4. Put the mint in a food processor and pulse to coarsely chop
5. Add the lemon juice, then, with the machine running, slowly pour the oil through the feed tube until incorporated
6. In a serving bowl, toss together the shrimp, cucumber, mint mixture, lemon zest, salt, and pepper until well combined

Ingredients:

-1 teaspoon olive oil
-1 onion, chopped
-2 1/2 cups chicken broth
-3/4 teaspoon dried tarragon
-1/2 teaspoon salt
-1/8 teaspoon ground black pepper
-1 (10-oz bag) frozen peas
-5 teaspoons plain yogurt

1. In a large soup pot, heat the oil over medium-low heat
2. Add the onion, and cook, stirring a few times, until softened, about 5 minutes
3. Add the broth, tarragon, salt, and black pepper and bring to a boil over high heat
4. Add the peas and cook just until heated through
5. Puree the soup until very smooth in the blender
6. To serve, ladle the soup into bowls and top each serving with a swirl of yogurt

Ingredients:

Wonton Cups:
-18 wonton wrappers, thawed
-2 teaspoons canola oil
-1/4 teaspoon salt

Dressing:
-2 tablespoons fresh lime juice
-1 teaspoon grated lime zest
-1/4 teaspoon salt
-1/8 teaspoon ground black pepper
-1/2 teaspoon red pepper flakes
-2 tablespoons olive oil

Crab Salad:
-1/2 pound lump crabmeat
-1 stalk celery, finely chopped
-1/2 cup peeled and finely diced mango
-1/4 cup sliced scallions
-2 tablespoons chopped fresh cilantro

1. Preheat the oven to 375 degrees F
2. Coat two mini-muffin tins with cooking spray
3. To make the wonton cups, brush both sides of the wonton wrappers with the canola oil and place each wrapper into a section of a mini-muffin tin
4. Gently press each wrapper into the tin and arrange so that it forms a cup shape
5. The wrapper will stick up out of the cup
6. Sprinkle with the salt and bake until browned and crisp, 8 to 10 minutes
7. Allow the cups to cool, then remove from the tin
8. To make the dressing, whisk together the lime juice and zest, the salt, black pepper, and red pepper
9. Add the olive oil and whisk until well combined
10. To make the salad, in a bowl, gently toss together the crab meat, celery, mango, scallions, and cilantro, trying not to break up the crab too much
11. Add the dressing and gently toss to combine
12. Fill each cup with the crab salad and serve immediately

Ingredients:

-2 teaspoons fennel seeds
-2 teaspoons finely grated orange zest
-3 tablespoons orange juice
-1 teaspoon black peppercorns
-4 ounces feta cheese, cut into 24 cubes
-24 fresh mint leaves
-12 pitted green olives, cut in half
-1/4 large English cucumber, cut into chunks
-24 skewers

1. In a medium bowl, combine the fennel seeds, orange zest and juice, and pepper
2. Gently stir in the feta and marinate for one hour at room temperature
3. Place a mint leaf about 3/4 inch up the skewer, then add a chunk of cucumber, and an olive half
4. Gently place a cube of marinated feta on the end
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Ingredients:

-1/2 cup milk
-1/2 cup yogurt
-1 cup frozen blueberries
-2 teaspoons honey

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Ingredients:

-2 pints fresh strawberries
-1 teaspoon fresh lemon juice
-2 tablespoons pure maple syrup

1. Place the strawberries in a food processor and process them into a chunky puree
2. Transfer the puree to a small saucepan over low heat and heat just until warm
3. Stir in the lemon juice and maple syrup
4. Serve over pancakes

Mint Simple Syrup:
-1 cup packed fresh mint leaves, choppedd
-1 cup sugar

Fruit Salad:
-1 1/2 cups fresh pineapple, cubed
-1 1/2 cups fresh papaya, cubed
-2 kiwi, peeled, halved, and sliced
-1/2 cup fresh blueberries
-2 tablespoons lime juice
-2 teaspoons lime zest
-2 cups vanilla yogurt
-2 tablespoons chopped fresh mint leaves
-4 teaspoons ground flaxseeds

1. To make syrup: Bring mint, sugar, and 1 cup water to a boil in saucepan; simmer 5 minutes
2. Remove from heat, cover, and steep 15 minutes
3. Strain syrup, and discard mint leaves; cool
4. To make fruit salad: Toss pineapple, papaya, kiwifruits, blueberries, lime juice, lime zest, and 1/4 cup mint syrup in large bowl
5. Divide among 4 bowls
6. Top each serving with 1/2 cup yogurt, 1 1/2 teaspoons mint, and 1 teaspoon flaxseedsFreddy Got Fingered movie download

Ingredients:

-3 cups fresh flat-leaf parsley leaves
-1/2 cup chopped walnuts, toasted
-3 tablespoons olive oil
-1 tablespoon fresh lemon juice
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-4 garlic cloves, chopped

1. Combine all ingredients in a food processor; process until smooth
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Ingredients:

-8 oz linguine, uncooked
-3/4 cup Kraft Italian Dressing, divided
-2 cups sliced fresh mushrooms
-1 small onion, thinly sliced
-1 can (14 oz) artichoke hearts, drained, quartered
-1 pound uncooked cleaned large shrimp
-1 tablespoon chopped fresh parsley
-1/4 cup grated Parmesan cheese

1. Cook pasta as directed on package
2. Meanwhile, heat 1/2 cup of the dressing in a large skillet on medium heat
3. Stir in mushrooms, onions and artichokes; cook 3 minutes or until onions are crisp-tender, stirring occasionally
4. Add shrimp and parsley; stir
5. Cook 2 minutes or until shrimp are pink and vegetables are tender; stirring occasionally
6. Drain pasta; return to pot
7. Add shrimp mixture and remaining 1/4 cup dressing; toss lightly
8. Sprinkle with cheese

Ingredients:

-1/2 cup Kraft Italian Dressing, divided
-2 packages (3 oz each) ramen noodle soup mix
-2 packages (12 oz each) broccoli slaw
-4 green onions, sliced
-1/2 cup roasted sunflower kernels
-1/2 cup sliced almonds, toasted

1. Mix dressing with seasoning packet from 1 of the soup mix packages
2. Break apart noodles; place in large bowl
3. Add slaw, onions, sunflower kernels and almonds; mix lightly
4. Add dressing mixture; toss to coat
5. Serve immediately

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Ingredients:

-2 cups Honey Maid Graham Cracker Crumbs
-1 1/4 cup sugar, divided
-6 tablespoons butter, melted
-4 packages (8 oz each) Cream Cheese, softened
-1 cup sour cream
-grated peel of 1 lemon
-juice of 1 lemon
-4 eggs

1. Preheat oven to 325 degrees F
2. Mix graham crumbs, 1/4 cup of the sugar and the butter
3. Reserve 1/4 cup of the crumb mixture; press remaining crumb mixture firmly onto bottom of baking pan
4. Beat cream cheese and remaining 1 cup sugar in a large bowl with electric mixer on medium speed until well blended
5. Add sour cream; mix well
6. Stir in lemon peel and juice
7. Add eggs, 1 at a time, mixing on low speed after each addition just until blended
8. Pour over crust; sprinkle with reserved 1/4 cup crumb mixture
9. Bake 40 minutes or until center is almost set
10. Refrigerate at least 4 hours or overnight
11. Store in refrigerator

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Ingredients:

-2 cans (6 oz each) tuna in water, drained, flaked
-1 package (6 oz) Stove Top Stuffing Mix for Chicken
-1 cup cheddar cheese, shredded
-1/2 cup shredded carrots
-1/3 cup mayonnaise
-2 tablespoons sweet pickle relish
-3/4 cup water

1. Mix the tuna, stuffing mix, cheese, carrots, mayo, relish and water in a bowl
2. Cover the bowl and refrigerate it for 10 minutes
3. Heat a large nonstick skillet on medium heat
4. Scoop tuna mixture, using about 1/3 cup for each cake, into skillet in batches
5. Gently flatten cakes using a spatula
6. Cook 3 minutes on each side or until they are golden brown on both sides, turning cakes over carefullyBlack IrishAmerican Outlaws release

Ingredients:

-8 medium beets, trimmed and scrubbed
-2 tablespoons olive oil
-6 cloves garlic, minced
-6 cups salad greens
-3 tablespoons prepared balsamic vinaigrette

1. Preheat oven to 400 degrees F
2. Toss together beets, olive oil, and garlic in a baking dish
3. Bake 40 minutes, or until beets are tender; cool
4. Scrape skin from beets with paring knife
5. Slice into rounds
6. Toss greens with vinaigrette
7. Divide among plates, top with beets, and serve

Ingredients:

-2 cucumbers, peeled, halved, and cut into thick slices
-1 cup cider vinegar
-3 tablespoons sugar
-1 clove garlic, peeled and crushed
-1 teaspoon whole coriander seeds
-1 teaspoon kosher salt
-3/4 teaspoon whole yellow mustard seeds
-1/4 teaspoon red pepper flakes
-7 whole black peppercorns

1. Combine all ingredients in 1 quart plastic storage container with lid
2. Cover, and shake to coat
3. Refrigerate 4 hours, or overnight

Ingredients:

-1 (32 oz) container chicken broth (about 4 cups)
-2 skinless, boneless chicken breast halves
-2 red potatoes with skin, cut into small cubes
-2 tablespoons olive oil
-1 onion, finely chopped
-1 red or green chile, finely chopped
-1/2 green bell pepper; seeded and finely chopped
-1/2 cup chunky peanut butter
-salt
-pepper
-1 lime

1. In a medium pot, cover the chicken broth and bring to a boil
2. Add the chicken and potatoes; cover and simmer over medium-low heat until the potatoes are tender and the chicken is just cooked through, about 25 minutes
3. Meanwhile, in a medium skillet, heat the olive oil over medium heat
4. Add the onion, chile and bell pepper and cook until softened, about 10 minutes
5. Remove the chicken breasts from the broth and shred the meat; set aside
6. In a blender, puree half the broth and all the potatoes
7. Pour the mixture into the remaining broth and stir in the peanut butter until combined
8. Add the chicken and sauteed vegetables
9. Stir in a little water to thin the soup if desired
10. Heat gently
11. Season with salt, pepper and lime juice to taste

Ingredients:

-2 cups flour
-3/4 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup sugar
-1/4 cup butter, softened
-2 large eggs
-1 1/2 cups mashed ripe banana (about 3 bananas)
-1/4 cup plain yogurt
-3 tablespoons dark rum
-1/2 teaspoon vanilla extract
-1/2 cup + 1 tablespoon flaked sweetened coconut
-1/2 cup powdered sugar
-1 1/2 tablespoons fresh lemon juice

1. Preheat oven to 350 degrees F
2. Lightly spoon flour into dry measuring cups; level with a knife
3. Combine flour, baking soda, and salt, stirring with a whisk
4. Place sugar and butter in a large bowl; beat with a mixer at a medium speed until well blended
5. Add eggs, 1 at a time, beating well after each addition
6. Add banana, yogurt, rum, and vanilla; beat until blended
7. Add flour mixture; beat at a low speed just until moist
8. Stir in 1/2 cup coconut
9. Spoon batter into a loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut
10. Bake for 1 hour or until wooden pick inserted in center comes out clean
11. Cool in pan 10 minutes on a wire rack; remove from pan
12. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread
13. Cool completely on wire rack and enjoy

Ingredients:

-1 pound spaghetti
-3 tablespoons olive oil
-3/4 pound chicken cutlets, cut into thin strips
-1 small head Napa cabbage, shredded
-1 bunch scallions, chopped
-Shiitake mushrooms, stemmed and thinly sliced
-6 cloves garlic, finely chopped
-1 (2 inch) fresh ginger, peeled and grated
-1 teaspoon black pepper
-1/3 cup tamari (dark soy sauce)
-2 tablespoons sesame oil
-2 tablespoons toasted sesame seeds

1. Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente; drain
2. While the pasta is cooking, in a large nonstick skillet, heat the oil over high heat until rippling
3. Add the chicken and stir-fry until golden 3 to 4 minutes
4. Add the cabbage, scallions, mushrooms, garlic and ginger and stir-fry for 2 minutes
5. Season with a little salt and pepper and keep warm
6. In a large bowl, combine the tamari and sesame oil
7. Stir in the spaghetti and toss to coat
8. Sprinkle the sesame seeds on top
9. Using tongs, serve the pasta in bowls and top with the chicken stir-fryUniversal Remote dvdrip

Ingredients:

-1/4 cup butter, melted
-3 packages (8 oz. each) Cream Cheese, softened
-1 1/2 cups sugar, divided
-6 eggs, divided
-2 tablespoons grated lemon peel, divided
-1/2 cup fresh lemon juice
-2 tablespoons butter

1. Preheat oven to 350°F
2. Mix graham crumbs and melted butter until well blended; press firmly onto bottom of pan
3. Beat cream cheese and 3/4 cup of the sugar in large bowl with electric mixer on medium speed until well blended
4. Add 3 of the eggs, one at a time, mixing on low speed after each addition just until blended
5. Stir in 1 tablespoon of the lemon peel and pour over crust
6. Bake 45 to 50 minutes or until center is almost set
7. Run knife around rim of pan to loosen cake; cool before removing rim
8. Refrigerate at least 4 hours before serving
9. Meanwhile, beat remaining 3 eggs and remaining 3/4 cup sugar with wire whisk until well blended
10. Add remaining 1 tablespoon lemon peel, the lemon juice and 2 tablespoons butter; mix well
11. Microwave on high 2 minutes; beat until butter is completely melted and mixture is well blended
12. Microwave an additional 2 minutes or until mixture just comes to boil and is slightly thickened; stir
13. Cool completely
14. Cover and refrigerate until ready to use
15. Drizzle sauce evenly over cheesecake slices before serving

Ingredients:

-1/2 stick unsalted butter
-1/4 cup chopped jasmine tea leaves
-32 sea scallops (about 2 pounds)
-8 skewers
-2 mangoes, peeled and cut into large chunks
-salt
-pepper

1. Preheat a grill to medium-high
2. Melt the butter with the tea leaves in a small saucepan over low heat
3. Dip a scallop into the butter mixture and then pierce it through the center with a skewer
4. Add 1 piece of mango to the skewer then repeat until you have 4 scallops and 4 pieces of mango on the skewer
5. Repeat with the remaining scallops, butter, mango, and skewers
6. Season with salt and pepper
7. Grill the skewers for about 8 minutes, turning to coat all sides and brushing with extra butter mixture until the scallops are just cooked through
8. Serve immediately

**The tea adds a subtle, slightly floral flavor. If using wooden skewers, be sure to soak them in water for 10-15 minutes before skewering.

Ingredients:

-1 English cucumber, peeled, cored, and thinly sliced diagonally
-2 teaspoons rice vinegar (not seasoned)
-2 teaspoons olive oil
-1/2 teaspoons salt
-1/4 teaspoon pepper
-2 ounces frisee, trimmed
-1 bunch watercress, trimmed and stems discarded
-2 ounces baby spinach
-6 radishes, sliced, then thinly cut

1. Toss the cucumber with vinegar, oil, salt, and pepper in a large bowl
2. Let stand for 10 minutes
3. Add the frisee, watercress, spinach, and radishes and toss well

Ingredients:

-2 Granny Smith apples, quartered lengthwise, cored, and thinly sliced crosswise
-1 small Vidalia onion, quartered lengthwise, thinly sliced crosswise
-1 piece fresh ginger, peeled and cut into small pieces
-1/2 cup fresh coconut, finely grated and peeled
-3 tablespoons fresh lemon juice
-3 tablespoons fresh basil, shredded
-salt
-pepper
-lemon verbena oil (recipe follows)

1. Toss the apples with the onion, ginger, coconut, lemon juice, and basil
2. Season with salt and pepper
3. Add 3 tablespoons of lemon verbena oil
4. Toss and serve

Lemon Verbena Oil
-1 cup lemon verbena leaves or 2 stalks fresh lemon grass, crushed
-1/2 cup grapeseed oil
-salt

1. Combine the lemon verbena with the oil and blend for 2 minutes in a blender
2. Pour the oil into a jar and let stand for one hour and then, through a cloth, strain, pressing on the solids to extract as much oil as possible
3. Season with salt The Cutting Edge: Going for the Gold trailerdownload The Four Feathers

Ingredients:

-1 pound shrimp, large, shelled, and deveined
-8 ounces sugar snap peas
-5 1/2 tablespoons olive oil
-salt
-pepper
-1/4 cup fresh mint, packed and chopped
-2 tablespoons warm water
-1 (15 oz) can cannellini beans, drained and rinsed
-1 tablespoon fresh lemon juice
-1 bunch watercress, stems discarded

1. Toss shrimp with 1 tablespoon of olive oil and season with salt and pepper
2. Broil shrimp for 3 minutes, turning once, until opaque throughout
3. Blanch sugar snaps in a medium saucepan of boiling salted water until crisp-tender, about 1 minute
4. Drain and plunge into a water bath and then let the sugar snaps dry
5. In a food processor, pulse the mint with warm water
6. Add 4 tablespoons of olive oil and puree until smooth
7. In a medium bowl, toss the beans and sugar snap peas with the mint oil and shrimp and season with salt and pepper
8. In a large bowl, whisk together the lemon juice and the remaining 1/2 tablespoon of olive oil
9. Add the watercress and season with salt and pepper gently
10. Mound watercress on large plates with 2 ounces of sugar snap peas and spoon shrimp on topDiamond Dawgs video The Mummy Returns move

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