Svetlana’s Recipes

Ingredients:

-1 grapefruit
-2 tablespoons olive oil
-salt
-pepper
-2 large avocados
-2 heads baby romaine
-3 tablespoons cilantro leaves
-pink peppercorns, crushed

1. Hold the grapefruit over a bowl to catch the juices, and peel it thickly, removing all white pith
2. Cut the grapefruit between the membrane into sections
3. Whisk the juice with the olive oil, sea salt, and pepper to make the dressing
4. Cut each avocado in half, remove the pit, and peel off the skin
5. Cut the flesh into long, thin slices and toss in the dressing along with the grapefruit sections
6. Separate the lettuce leaves, wash and pat dry, then tear into bite-sized pieces
7. Toss the avocado and grapefruit with the leaves and half the cilantro, then drain off any excess dressing
8. Serve in cocktail glasses
9. Scatter the crushed pink peppercorns and the remaining cilantro on top

Ingredients:

-2 1/2 tablespoons olive oil
-1 pound large scallops
-2 tablespoons flour
-1 cup white wine
-1 tablespoon chopped onion
-1 tablespoon chopped green bell pepper
-1 1/2 tablespoons chopped fresh dill
-4 cherry tomatoes, quartered
-2 tablespoons lemon juice
-1 tablespoon lemon zest
-2 tablespoons butter

1. Heat the olive oil in a skillet over medium heat
2. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown
3. Remove the scallops from the skillet, and drain excess oil
4. Stir in the white wine, scraping up the browned bits from the bottom of the skillet
5. Mix the onion, green bell pepper, and dill into the skillet
6. Cook and stir for about 2 minutes
7. Mix in the tomatoes, lemon juice, and lemon zest
8. Continue cooking about 1 minute, then mix in the butter until melted
9. Return the scallops to the skillet, and cook just until heated through

Ingredients:

-1 package (3oz) cream cheese, softened
-5 cups confectioners’ sugar, sifted
-3 tablespoons plain yogurt
-1 teaspoon vanilla
-1/2 cup white chocolate chips
-2 cups raisins

1. Combine cream cheese, sugar, yogurt and vanilla in top of double boiler
2. Place over boiling water and blend until lukewarm and smooth
3. Add chips and continue stirring until completely melted and smooth
4. Remove from heat
5. Quickly stir in raisins
6. Drop mixture by spoonfuls onto wax paper-lined baking sheets
7. Let stand until set
8. Store between sheets of wax paper in airtight containerChristmas in South Park hd

Ingredients:

-1/4 cup boiling water
-2 ounces unsweetened chocolate, coarsely chopped
-2 teaspoons instant coffee powder
-6 tablespoons unsalted butter, softened
-1/2 cup sugar
-2 eggs
-1/2 teaspoon vanilla extract
-1 cup flour
-1/4 teaspoon salt
-1 1/2 cups chopped walnuts
-1 cup raisins
-1 cup semisweet chocolate pieces

1. In saucepan combine water, unsweetened chocolate and coffee powder
2. Warm over low heat to melt chocolate; set aside
3. In mixer bowl cream butter and sugar
4. Stir in chocolate-coffee mixture, eggs and vanilla
5. Stir flour and salt into creamed mixture
6. Mix in walnuts, raisins and semisweet chocolate pieces
7. Drop by teaspoonfuls onto lightly greased baking sheets
8. Bake in 350°F oven 13 to 15 minutes, until edges are crisp but centers still soft
9. Remove to rack to cool
10. Dust with powdered sugar

Ingredients:

-2 cups flour
-1/2 cup sugar
-2 teaspoons cinnamon
-1/2 teaspoon baking soda
-1 teaspoon salt
-3/4 cup oil
-2-1/2 tablespoons vanilla
-3 eggs, beaten
-1 cup chopped ripe mango
-1 cup raisins
-1/4 cup chopped macadamia nuts
-1/2 cup shredded coconut

1. Preheat oven to 325°F
2. Sift flour, sugar, cinnamon, baking soda and salt into a large mixing bowl
3. Mix in oil, vanilla and eggs until well blended
4. Stir in mango, raisins, macadamia nuts, and shredded coconut
5. Spread mixture in a greased 9×9-inch cake pan
6. Bake for 1 hour or until toothpick inserted in middle comes out clean
7. Cool for at least 25 to 30 minutes before serving

Ingredients:

-1 bunch of fresh basil, stemmed (about 3 cups)
-1/2 cup toasted pine nuts
-1 garlic clove
-grated zest and juice of 1 lemon
-grated zest and juice of 1 orange
-1/2 teaspoon salt
-1/2 teaspoon freshly ground black pepper
-1/2 cup olive oil
-1 cup freshly grated Parmesan cheese

1. Blend the basil, pine nuts, garlic, lemon zest and juice, orange zest and juice, salt and pepper in a food processor until finely chopped
2. With the machine running, gradually add the olive oil until the mixture is smooth and creamy
3. Transfer to a bowl and stir in the Parmesan

Ingredients:

-1 baguette, sliced into 30 slices
-1/4 cup olive oil
-5 Roma tomatoes, thinly sliced
-1 1/4 pounds fresh mozzarella cheese, sliced
-fresh basil leaves

1. Preheat the oven to 450 degrees F
2. Arrange the baguette slices on a baking sheet, brush with some of the olive oil, and sprinkle with salt
3. Bake until the bread is pale golden and crisp, about 5 minutes
4. Top each slice of bread with a slice of tomato and sprinkle with salt and pepper
5. Top with a slice of mozzarella cheese and sprinkle with salt
6. Return the baking sheet to the oven until the cheese and tomato are just warm, about 5 minutes
7. Arrange the toasts on a serving platter
8. Top each toast with a basil leaf
9. Using the brush, drizzle the remaining olive oil over the basil
10. Sprinkle with salt and pepper, and serve

Ingredients:

Crust:
-1 1/2 cups flour
-1/2 cup unsweetened cocoa powder
-1/8 teaspoon salt
-6 tablespoons butter, softened
-1/2 cup confectioners’ sugar
-1 teaspoon vanilla extract

Filling:
-12 oz bittersweet chocolate, chopped
-1 (12 oz) can evaporated milk
-1 tablespoon butter
-1 teaspoon vanilla extract

1. Sift flour, cocoa powder, and salt into medium bowl; set aside
2. Beat butter and confectioners’ sugar with mixer until soft and creamy
3. Beat in flour mixture just until combined
4. Add vanilla extract and 2 tablespoons water; mix with spatula until soft dough forms
5. Wrap in plastic wrap, and chill 1 hour
6. Preheat oven to 400F
7. Use cooking spray to coat tart pan with removable bottom
8. Roll chilled dough to 1/8 inch thick circle on well-floured surface
9. Transfer to prepared tart pan, press in bottom and sides, and trim edges
10. Use excess dough to repair any cracks or holes
11. Cover crust with parchment paper, and weigh down with uncooked rice
12. Reduce oven heat to 350F and bake 7 minutes
13. Remove parchment paper and rice, and bake 5 to 7 minutes more, or until dry and pale brown; cool
14. Place chocolate in large heat-proof bowl in saucepan
15. Bring evaporated milk to a boil in saucepan
16. Remove from heat, and pour over chocolate, whisking until smooth
17. Whisk in butter and vanilla extract
18. Pour filling into crust, and cool, then refrigerate 3 hours
19. Remove tart from pan, and serve

**Yummy and delicious**Million Dollar Baby full

Ingredients:

-4 ripe papayas, divided
-2 avocados, diced
-1/3 cup unsalted cashews chopped
-1/2 cup coarsely chopped cilantro or fresh mint
-4 tablespoons fresh lime juice
-1 medium shallot, finely chopped
-1 cup packed arugula, coarsely chopped

1. Halve 2 papayas and scoop out seeds
2. Set halves aside’
3. Peel remaining 2 papayas, halve and scoop out seeds
4. Cut peeled papaya halves into dices, and place in medium bowl
5. Add avocados, cashews, cilantro, lime juice, and shallot to diced papayas in bowl, and toss to combine
6. Season with salt and pepper
7. Fold in arugula
8. Fill papaya halves with salad, and serve immediately

Ingredients:

-2/3 cup sugar
-4 large basil sprigs, plus more for garnish
-2/3 cup fresh lime juice
-1/3 cup fresh lemon juice
-1/3 cup fresh orange juice
-2 tablespoons frozen raspberries
-1 cup gin

1. Bring sugar and 1/3 cup water to a simmer in saucepan
2. Stir in basil, and remove from heat
3. Let steep 30 minutes
4. Pour lime juice, lemon juice, orange juice, and raspberries into blender
5. Strain basil syrup into blender, pressing on basil leaves
6. Blend until smooth, and strain into pitcher
7. Stir in gin
8. Divide between 6 glasses filled with ice, and garnish with basil sprigsChristmas in South Park dvd

Ingredients:

-1/4 cup fine bulgur
-3 tablespoons fresh lemon juice
-1/4 teaspoon honey
-1 1/3 cup finely chopped pistachios
-1 cup finely chopped curly parsley
-1 cup cucumber, finely chopped (about 1 small cucumber)
-1 medium tomato, finely chopped
-4 green onions, finely chopped
-1/3 cup finely chopped fresh mint
-3 tablespoons olive oil

1. Place bulgur in large bowl and add 1/3 cup boiling water
2. Let stand 5 minutes
3. Stir in lemon juice and honey, and let stand 5 minutes more, or until all liquid is absorbed
4. Fluff bulgur with fork, and stir in remaining intredients
5. Season with salt and pepper

Ingredients:

-1/2 cup pine nuts
-1 large head radicchio, quartered and thinly shredded
-6 red radishes, finely sliced
-1 fennel bulb, trimmed, halved, and finely sliced
-1 large cucumber, sliced

Lemon-Mint Dressing:
-1/2 cup fresh mint leaves
-1/4 cup fresh lemon juice
-1/4 cup extra-virgin olive oil
-2 tablespoons maple syrup
-1 1/2 tablespoons Dijon mustard

1. Toast pine nuts in skillet over medium heat 5 minutes
2. Transfer to plate to cool
3. Combine radicchio, radishes, fennel and cucumber in large bowl
4. Puree mint, lemon juice, oil, maple syrup, and mustard in blender until smooth
5. Season with salt and pepper
6. Add dressing to salad; toss to coat, and garnish with toasted pine nutsThe Transporter psp The Sandlot buy

Ingredients:

-1/2 cup sunflower seeds
-4 cups arugula (from 2 large bunches), heavy stems removed
-6 tablespoons olive oil
-3 tablespoons fresh lemon juice
-2 cloves garlic, peeled
-salt
-pepper

1. Toast sunflower seeds in dry skillet 5 minutes
2. Transfer to food processor
3. Add arugula, olive oil, lemon juice, and garlic, and process until smooth
4. Season with salt and pepper

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Ingredients:

-1/2 cup freshly grated Parmigiano-Reggiano cheese
-1/2 cup fresh parsley leaves
-1/4 cup fresh basil leaves
-1/4 cup capers, drained
-1 teaspoons grated lemon rind
-3 teaspoons fresh lemon juice
-1 garlic clove, minced
-1 1/2 tablespoons olive oil, divided
-2 pounds skinless, boneless salmon fillets, cut into 1-inch chunks
-1/2 teaspoon salt
-1/4 teaspoon black pepper
-4 cups cooked orzo
-parsley sprigs

1. Prepare grill
2. Combine first 7 ingredients in a food processor
3. Add 1 1/2 tablespoons olive oil to herb mixture; process until smooth, scraping sides; set aside
4. Thread fish evenly on each of 16 skewers
5. Brush fish with remaining 1 tablespoon oil;sprinkle evenly with 1/4 teaspoon salt and pepper
6. Arrange skewers on grill rack coated with cooking spray; grill 1 minute on each side
7. Combine orzo and remaining 1/4 teaspoon salt; toss well
8. Place 1/2 cup orzo on each of 8 plates; arrange 2 skewers on each plate
9. Top each serving with 1 tablespoon herb mixture (pesto)
10. Garnish with parsley sprigs

Ingredients:

-4 cups crushed ice
-2 cups pomegranate juice
-1/2 cup ginger ale
-1/4 cup brandy
-1 (750ml) bottle sparkling wine

1. Combine all ingredients in a pitcher
2. Pour about 1 cup of the mixture into each of 8 glasses
3. ServeD-Tox trailer

Ingredients:

-3 1/2 cups chicken broth
-1 cup sliced mushrooms
-1/4 cup finely chopped red bell pepper
-1 tablespoon brown sugar
-1 tablespoon fish sauce
-1/2 teaspoon grated peeled fresh ginger
-1/4 teaspoon read curry paste
-1 cup coconut milk
-1 pound large shrimp, peeled and deveined
-1/4 cup thinly sliced green onions
-2 tablespoons thinly sliced fresh basil
-2 tablespoons fresh lime juice

1. Combine first 7 ingredients in a large saucepan over medium heat; bring to a boil
2. Cover, reduce heat, and simmer 10 minutes
3. Stir in coconut milk; cook 4 minutes
4. Add shrimp to pan; cook until shrimp are done (about 3-5 minutes)
5. Remove pan from heat; stir in onions, basil, and lime juiceCover trailer

Ingredients:

-3 cups chicken broth
-1 cup orzo
-1/4 cup red wine vinegar
-salt
-pepper
-2 (6 ounces each) cans tuna, drained
-15.5 oz can chickpeas, drained
-1 cup grape tomatoes, cut in half
-1 yellow or red bell pepper, chopped
-1/2 red onion, chopped
-1/2 cup chopped fresh basil
-1/2 cup crumbled feta cheese

1. In a sauce pan, bring the broth to a boil
2. Stir in the orzo and cook until al dente
3. Drain and cool slightly
4. Meanwhile, in a large serving bowl, season the vinegar with salt and pepper and mix until the salt dissolves; set aside
5. Add the orzo to the dressing and toss to mix
6. Add the chickpeas, tomatoes, bell pepper, onion and basil to the orzo
7. Break up the tuna with a fork and add to the salad with the feta cheese

Ingredients:

-1 pound large shrimp, deveined
-1 mango, peeled and diced
-3 tablespoons olive oil
-juice of 1 lime
-2 tablespoons chopped fresh mint, plus sprigs for garnish
-1 1/2 tablespoons finely chopped red onion
-1 jalapeno chile, seeded and finely chopped
-1 clove garlic, minced
-salt
-pepper

1. In a large pot of boiling, salted water, cook the shrimp until pink and opaque, 1 to 2 minutes
2. Drain and rinse under cold water
3. Discard the shrimp tails and chop the meat into bite-size chunks
4. Transfer the shrimp to a bowl
5. Place the mango in a separate bowl
6. In a small bowl, whisk together the olive oil, lime juice, chopped mint, onion, jalapeno and garlic; season to taste with salt and pepper
7. Pour half the vinaigrette over the shrimp and toss; pour the remaining vinaigrette over the mango and toss
8. Spoon a layer of mango into 4 glasses
9. Top with a layer of shrimp, then another layer of mango
10. Top each serving with a mint sprig

Ingredients:

-1 stick (4 ounces) unsalted butter, chilled
-3/4 cup granulated sugar
-1/2 cup brown sugar
-1 large egg
-1 1/4 cups flour
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 cup chocolate chips

1. Preheat the oven to 350 degrees F
2. Using an electric mixer, beat the butter with sugars until just combined and sandy (do not cream)
3. Mix in the egg until just combined, about 4 seconds
4. Add the flour, baking soda and salt and mix until just incorporated
5. Mix in the chocolate chips
6. On a large ungreased cookie sheet, drop heaping tablespoonfuls of dough a few inches apart
7. Bake until just golden around the edges, about 20 minutes
8. Transfer the cookie sheet to a rack to cool completelyCrash Landing divx

Ingredients:

-handful fresh mint leaves
-3 whole fresh raspberries
-juice of 1 lime
-2 teaspoons sugar
-ice
-1 1/2 ounces spiced rum
-splash club soda

1. In a highball glass, muddle the mint, raspberries, lime juice and sugar
2. Fill a cocktail shaker with ice; add the rum and shake for 15 seconds
3. Pour into the glass and top with the club soda

Ingredients:

-1/4 cup thinly sliced red onion
-3 tablespoons red wine vinegar
-salt to taste
-6 ounces red and yellow cherry tomatoes, halved
-1/3 cup pitted black and green olives, chopped
-2 tablespoons chopped fresh basil
-4 teaspoons olive oil
-black pepper to taste
-1 1/2 cups bite-size mozzarella, quartered

1. On a large plate, toss the onion with the vinegar and a pinch of salt
2. Spread in a single layer and let sit for 20 minutes to pickle
3. In a bowl, combine the tomatoes, olives, 1 tablespoons basil and 2 teaspoons olive oil; season lightly with salt and pepper
4. In a separate bowl, combine the mozzarella, remaining 1 tablespoon basil, remaining 2 teaspoons olive oil and a pinch of salt
5. Fill 4 martini glasses (or any other tall glasses) with the tomato salad, mozzarella and onions
6. Serve immediately

Lonely Street divx

Ingredients:

-6 Granny Smith apples, peeled and grated
-1/4 cup plus 2 tablespoons lime juice, divided
-1 cup green onions, chopped
-2 cloves garlic, minced
-2 teaspoons soy sauce
-1 teaspoon chili paste
-1 cup cherry tomatoes, halved
-5 oz watercress or arugula

1. Toss grated apples with 2 tablespoons lime juice in a large bowl to keep from browning
2. Stir in green onions
3. Whisk together remaining lime juice, garlic, soy sauce, and chili paste in small bowl
4. Add to grated apples, and toss to combine
5. Stir in cherry tomatoes, and serve over watercress

Ingredients:

-4 trimmed beets (about 1 pound), scrubbed
-1 Asian pear
-1 tablespoon apple jelly
-2 teaspoons fresh lemon juice
-1/2 teaspoon Dijon mustard
-1/4 pound mixed baby greens
-chopped fresh chives

1. In a saucepan simmer beets in water to cover by 1 inch, covered, 40 minutes or until tender
2. Drain beets and cool
3. Peel beets and cut into 3/4-inch wedges
4. Peel and core pear and cut into 1/2-inch wedges
5. In a small saucepan heat jelly, lemon juice, and mustard over low heat, stirring, until blended and jelly is melted
6. In a bowl combine beets and pear with warm dressing, tossing to coat
7. Divide greens among 4 salad plates and spoon beet mixture over them
8. Sprinkle salads with chives

Ingredients:

-1 tablespoon olive oil
-3/4 cup chopped leek (white and pale green parts)
-1 teaspoon finely ground coriander seeds
-1 ¼ pounds yellow squash, coarsely chopped
-Salt
-ground black pepper
-2 (14-ounce) cans chicken broth
-1/4 cup crème fraîche or sour cream
-1/2 teaspoon finely grated lemon peel

1. In heavy skillet over medium heat, heat oil
2. Add leek and coriander and cook about 6 minutes, until almost tender, stirring often
3. Add squash; sprinkle with salt and pepper and sauté until squash begins to soften, about 3 minutes
4. Add broth
5. Bring to boil, reduce heat to medium, and simmer uncovered about 10 minutes until vegetables are soft
6. In small batches puree soup in blender or food processor until smooth
7. Season with salt
8. Whisk crème fraîche and peel in small bowl
9. Divide soup among bowls, top with dollop of lemon crème fraîche and serve

Ingredients:

-1 1/2 pounds halibut, cut into chunks
-1 large red bell pepper, cut into chunks
-3 tablespoons prepared basil pesto
-2 tablespoons white wine vinegar
-1/2 teaspoon salt

1. Preheat broiler
2. Place fish and bell pepper in a shallow dish
3. Drizzle pesto and vinegar over fish mixture; toss to coat
4. Let fish mixture stand 5 minutes
5. Thread fish and pepper alternately onto each of 4 skewers; sprinkle with salt
6. Place skewers on a jelly-roll pan coated with cooking spray
7. Broil for 8 minutes, turning once

Ingredients:

-1 1/2 cups graham cracker crumbs (12 cookie sheets)
-3 tablespoons butter, melted
-2 tablespoons 2% milk
-3 cups blackberries (fresh or frozen)
-1/4 cup fresh lemon juice
-1/4 teaspoon salt
-4 large egg whites
-1 cup plus 2 tablespoons sugar
-6 tablespoons water
-fresh blackberries for garnish

1. Combine first 3 ingredients in a bowl; toss with a fork until moist
2. Press into bottom and up sides of a 9-inch springform pan coated with cooking spray
3. Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth
4. Strain mixture through a sieve over a bowl’ discard solids
5. Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy
6. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil
7. Cook, without stirring, until thermometer registers 250 degrees
8. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form
9. Gently fold in blackberry mixture; pour into prepared crust
10. Cover and freeze 8 hours or overnight
11. Let stand 5 minutes at room temperature before serving
12. Garnish with fresh blackberries

Ingredients:

-3/4 cup flour
-1 cup regular oats
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-3/4 cup brown sugar
-1/4 cup butter, softened
-1 teaspoon vanilla extract
-1 large egg
-3/4 cup coarsely chopped dried strawberries
-1/3 cup white chocolate chips

1. Preheat oven to 350 degrees F
2. Lightly spoon flour into a measuring cups; level with a knife
3. Combine flour, oats, baking soda, and salt; stir with a whisk
4. Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes)
5. Add vanilla and egg; beat well
6. Gradually add flour mixture, beating until blended
7. Add strawberries and chips; beat at low speed just until blended
8. Drop dough by tablespoonfuls onto baking sheets coated with cooking spray
9. Bake for 12 minutes or until lightly browned
10. Remove from oven and cool
11. Makes 2 dozen of cookies

Ingredients:

-1 tablespoons unsalted butter
-1/4 cup finely minced shallot
-kosher salt
-freshly ground black pepper
-1/4 pound toro (sashimi-grade bluefin tuna), finely chopped
-1 ripe avocado, peeled, pitted and cut into cubes
-1 tablespoon olive oil
-1 tablespoon balsamic vinegar
-juice of 1 lemon
-zest of 1 lemon
-1 tablespoon minced parsley
-thin slices lightly toasted fresh bread

1. Melt the butter in a small skillet over medium-low heat
2. Add the shallot, salt, and pepper to taste and saute until the shallot is lightly browned and crispy, about 5 minutes; set aside
3. In a bowl, gently mix together the toro, avocado, olive oil, vinegar, and lemon juice
4. Top with the crispy shallots, lemon zest, and parsley
5. Spoon onto the bread and serveWild Child video Terminator Salvation movies

Ingredients:

-2 1/2 tablespoons clarified butter
-2 peaches, sliced
-2 nectarines, sliced
-2 tablespoons fructose powder
-juice of 2 oranges
-1 sprig of fresh rosemary
-1 pomegranate
-1/2 cup pistachio nuts, coarsely chopped

1. Heat the butter in a skillet over low heat
2. Add the peaches and nectarines and heat through for 2 minutes
3. Add the fructose and leave to caramelize for 2-3 minutes
4. Add the orange juice and rosemary and simmer until the liquid begins to thicken, 5 to 6 minutes
5. Remove the pan from the heat
6. Meanwhile, cut the pomegranate into quarters and free the seed from the bitter pith
7. Divide the peaches and juice between 4 plates
8. Sprinkle the pomegranate seeds and pistachio nuts over the topStone Cold hd

Ingredients:

-1 1/4 cups sugar
-1 cup flour
-8 tablespoons powdered cocoa
-2 teaspoons baking powder
-1/4 teaspoon salt
-1/2 cup milk
1/3 cup butter, softened
-1 1/2 teaspoons vanilla
-1/2 cup brown sugar
-1 1/4 cups hot coffee

1. Heat oven to 350 degrees F
2. In a medium bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt
3. Blend in milk, butter and vanilla and beat until smooth
4. Pour the batter into a 9-inch square pan
5. In a small bowl, combine remaining 1/2 cup sugar, 5 tablespoons cocoa and brown sugar; sprinkle over batter
6. Pour coffee over top
7. Do not stir
8. Bake 35 to 40 minutes or until center is set
9. Let coolStone Cold psp

Ingredients:

-1 head leaf lettuce, torn into bite-size pieces
-2 pears – peeled, cored and chopped
-3 ounces Roquefort cheese, crumbled
-1 avocado – peeled, pitted, and diced
-1/4 cup sugar
-1/2 cup pecans
-1/3 cup extra-virgin olive oil
-3 tablespoons red wine vinegar
-1 1/2 teaspoons sugar
-1 1/2 teaspoons prepared mustard
-1 clove garlic, chopped
-1/2 teaspoon salt
-fresh ground black pepper to taste

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans.
2. Continue stirring gently until sugar has melted and caramelized the pecans.
3. Carefully transfer nuts onto waxed paper.
4. Allow to cool, and break into pieces.
5. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
6. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions.
7. Pour dressing over salad, sprinkle with pecans, and serve.

Ingredients:

-4 bartlett pears
-2 teaspoons lemon juice
-2 ripe avocados
-10 ounces watercress
-2 ounces arugula
-4 teaspoons finely chopped walnuts
-4 ounces Roquefort cheese
-3 teaspoons balsamic vinegar
-3 tablespoons extra-virgin olive oil
-3 tablespoons walnut oil
-1 teaspoon Dijon mustard
-1/2 teaspoon light brown sugar
-1 tablespoon fresh parsley, chopped finely
-salt and pepper

1. Halve and core the pears.
2. Slice them thinly and brush with lemon juice to stop discoloration.
3. Cut the avocados in half, remove the pits and peel them.
4. Carefully cut each half into slices.
5. Also brush with lemon juice to prevent discoloration.
6. Place watercress and arugala on plates to be served and arrange pears and avocados on top.
7. Sprinkle chopped nuts on top.
8. For the dressing combine all dressing ingredients in a jar and shake.
9. Spoon dressing on top and crumble the cheese on top of it all.
10. Serve immediately.

Ingredients:

-8 tomatoes
-5 avocados
-1 bunch Coriander; washed and leaves removed
-1 lemon; juice of
-Salt and pepper to taste
-1 small hot chili, seeds removed
-½ cup extra virgin olive oil;

1. Slice tomatoes and set aside
2. Cut avocados in half and remove pits
3. Cut each half in slices, without cutting through the skin
4. Remove flesh with a large metal spoon
5. Arrange alternating layers or rows of tomatoes and avocados on serving platter and drizzle with dressing

To make the dressing:
1. Place all ingredients except the oil in a food processor and process until pureed
2. Add oil slowly until the mixture is the consistency of a thick sauce
3. Adjust flavor with salt, pepper and chili seeds

Ingredients:

-16 ounces uncooked large shrimp, peeled and de-veined
-6 teaspoons extra-virgin olive oil
-Salt and freshly ground black pepper
-4 teaspoons fresh lime juice
-1/4 cup lightly packed fresh Italian parsley leaves
-1/4 cup sour cream
-1/4 cup yogurt
-3 tablespoons chopped fresh chives
-1/4 cup finely chopped fresh tarragon or 1 tablespoon finely chopped fresh thyme leaves
-2 tablespoons drained capers
-2 heads Belgian endive

1. Toss the shrimp with 3 teaspoons of oil in a large bowl to coat
2. Sprinkle with salt and pepper
3. Heat a heavy large non-stick skillet over medium-high heat
4. Saute the shrimp until they are just cooked through or pink, about 1 1/2 minutes per side
5. Transfer the shrimp to a plate and toss with 2 teaspoons lime juice
6. Cut the shrimp into small pieces
7. Blend the parsley, sour cream, yogurt, and remaining 3 teaspoons lime juice in a food processor until the parsley is finely chopped
8. Season the sauce, to taste, with salt and pepper
9. Toss the shrimp with the chives, tarragon, capers, and remaining 3 teaspoons of oil in a large bowl to coat
10. Season the salad, to taste, with salt and pepper
11. Separate the endive leaves and arrange on a platter
12. Spoon about 1 generous tablespoon of the shrimp salad atop each leaf
13. Drizzle the parsley sauce over the salad and serve immediately

Ingredients:

-1 cup dried cranberries
-1/4 cup orange juice
-1 1/2 cups flour
-1 1/2 cups quick-cooking oats
-1 teaspoon Baking Powder
-1/4 teaspoon salt
-3/4 cup (1 1/2 sticks) margarine, softened
-1 1/2 cups brown sugar
-2 eggs
-4 squares Baker’s Semi-Sweet Baking Chocolate, coarsely chopped
-1/2 cup pecan pieces

1. Preheat oven to 350 degrees F
2. Combine cranberries and orange juice in a bowl
3. Microwave for 30 seconds
4. Let stand 10 minutes
5. Meanwhile, combine flour, oats, baking powder and salt; set aside
6. Beat margarine and sugar in a large bowl with electric mixer on medium speed until light and fluffy
7. Add eggs, 1 at a time, beating until well blended after each addition
8. Gradually add flour mixture, mixing well after each addition
9. Stir in cranberry mixture, chocolate and pecans
10. Spread dough into baking pan sprayed with cooking spray
11. Bake 20 to 22 minutes or until center is set
12. Cool completely before cutting into squares

Ingredients:

-8 1/2 Honey Maid Honey Grahams, broken in half
-6 squares Baker’s Semi Sweet Baking Chocolate
-1/2 cup creamy peanut butter
-3 squares Baker’s Premium White Baking Chocolate

1. Line 13×9 pan with foil, with ends of foil extending over sides of pan
2. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside
3. Microwave semi-sweet chocolate and peanut butter in medium bowl for 2 minutes, or until chocolate is completely melted when stirred
4. Stir until well blended
5. Pour over grahams, spread with spatula to cover completely
6. Repeat microwave melting steps with the white chocolate
7. Drop spoonfuls of the white chocolate over chocolate-covered grahams
8. Immediately cut through the chocolate mixtures with knife several times for stripe effect
9. Refrigerate at least 1 hour or until firm
10. Use foil handles to remove dessert from pan
11. Peel off foil
12. Cut into bars
13. Store in tightly covered container in refrigerator

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Ingredients:

-1 package (8 squares) Baker’s Semi-Sweet Chocolate
-1/4 teaspoon peppermint extract
-1 sleeve Ritz Crackers (35 crackers)
-1 peppermint candy cane, crushed

1. Microwave chocolate in a small bowl as directed on package
2. Stir until completely melted
3. Blend in extract
4. Dip crackers in melted chocolate, completely coating crackers with chocolate
5. Carefully scrape off excess chocolate
6. Place on wax paper-covered baking sheets; sprinkle with crushed candy
7. Refrigerate 30 minutes or until chocolate is firm

Ingredients:

-1 package (8 oz) Cream Cheese
-1/2 cup Sun-Dried Tomato Vinaigrette Dressing
-1 clove garlic, sliced
-2 small sprigs fresh rosemary, stems removed
-6 sprigs fresh thyme, cut into pieces
-1 teaspoon black peppercorns

1. Cube cream cheese into 36 pieces
2. Place in a pie plate
3. Add remaining ingredients, toll lightly cover
4. Refrigerate at least 2 hours
5. Serve with crackers or on crostini

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Ingredients

-1 medium tomato, seeded and chopped
-1/2 cup shredded cheddar cheese
-4 tablespoons lime juice
-1 pound scallops
-1 whole, large yellow pepper, seeded and sliced
-4 medium tortillas
-3 cloves garlic, crushed
-2 tablespoons olive oil

1. Chop the tomatoes, shred the cheese and set aside
2. Mix scallops, lime juice, olive oil, yellow peppers and garlic in a bowl
3. Grill until scallops are cooked through
4. Preheat oven to 350 degrees F
5. Place 2 tortillas on a baking sheet
6. Top each with scallops, tomatoes, peppers, and cheese
7. Cover with another tortilla and bake 15-20 minutes to melt cheese
8. Remove from oven and slice each quesadilla into 4 slices
9. Serve with salsa or guacamole.

Ingredients:

-1 3/4 cups flour
-1 cup sugar
-1 tablespoon Baking Powder
-1/4 teaspoon salt
-2 cups Post Raisin Bran Cereal
-1 cup milk
-1 egg, slightly beaten
-1/3 cup orange juice
-1/4 cup oil
-1 tablespoon grated orange peel
-1 cup cranberries, coarsely chopped
-1/2 cup chopped Pecans

1. Mix flour, sugar, baking powder and salt in large bowl
2. Mix cereal and milk in medium bowl; let stand 5 minutes
3. Stir in egg, juice, oil and peel
4. Add to flour mixture; stir just until moistened
5. Stir in cranberries and pecans
6. Pour into greased 9×5-inch loaf pan
7. Bake at 350°F for 1 hour and 15 minutes or until toothpick inserted in center comes out clean
8. Cool 10 minutes; remove from pan
9. Cool completely on wire rack

Ingredients:

-1 package (8 oz.) Philadelphia Cream Cheese, softened
-1 can (14 oz.) artichoke hearts, drained, chopped
-1/2 cup Shredded Parmesan Cheese
-2 cloves garlic, minced
-3/4 cup chopped red peppers (about 1 small)
-1 package (3.5 oz.) Crumbled Feta Cheese
-1 tablespoon sliced pitted ripe olives
-Pita Thins Toasted Chips Original

1. Preheat oven to 350°F
2. Mix cream cheese, artichokes, Parmesan cheese and garlic until well blended
3. Spread into 3-cup ovenproof serving dish; top with peppers and feta cheese
4. Bake 20 minutes
5. Top with olives
6. Serve with the chips

Ingredients:

-1 loaf (12 inch) French bread, cut into 1/2-inch-thick slices
-1/2 cup Honey Dijon Fat Free Dressing
-2 packages (6 oz. each) Oven Roasted Turkey Breast
-1 1/2 cups shredded Sharp Cheddar Cheese
-1/3 cup Sweet Pickle Relish

1. Place bread slices in single layer on baking sheet
2. Lightly spray bread with cooking spray
3. Bake at 350°F for 5 minutes or until golden brown
4. Spread each bread slice with 1 teaspoon dressing
5. Fold each turkey slice in half, then into thirds to form triangle; place 1 on each toast slice
6. Sprinkle with cheese
7. Top each with 1/4 tsp. relish
8. Broil 4 inches from heat 3 minutes or until cheese is meltedTightrope divx

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Ingredients:

-1 red pepper
-1 green pepper
-2 tablespoons Cream Cheese, softened
-12 slices Shaved Smoked Ham

1. Cut peppers lengthwise in half; remove and discard seeds
2. Cut each piece into three lengthwise strips
3. Dry insides with paper towel; spread evenly with cream cheese
4. Place one pepper strip on each ham slice; wrap ham around pepper
5. Secure with wooden toothpicks

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Ingredients:

-12 Wheat Thin Snack Crackers
-12 small fresh basil leaves
-3 oz. Extra Sharp Cheddar Cheese, cut into 6 thin slices, then cut diagonally in half
-4 grape tomatoes, cut into thirds

1. Top each cracker with 1 basil leaf, 1 cheese triangle and 1 tomato wedge
2. Serve immediatelyLolita movie

Ingredients:

-12 Triscuit Deli-Style Rye Crackers
-6 slices Shaved Smoked Ham, cut in half
-1/4 cup drained Sauerkraut
-3 slices aged Swiss Cheese, cut into quarters

1. Place crackers in single layer on microwaveable plate
2. Top each cracker with 1 ham piece, 1 teaspoon sauerkraut and 1 cheese piece
3. Microwave on HIGH 30 to 45 seconds or until cheese is melted
4. Serve warm

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Ingredients:

-2 Original Flour Tortillas
-3 tablespoonsCream Cheese, softened
-1/3 cup Mozzarella Cheese
-6 fresh basil leaves
-2 teaspoons Zesty Italian Dressing
-2 teaspoons Grated Parmesan Cheese

1. Preheat oven to 400ºF
2. Place 1 tortilla on baking sheet; spread with cream cheese
3. Top with mozzarella cheese, basil and second tortilla
4. Brush with dressing; sprinkle with Parmesan cheese
5. Bake 8 minutes or until golden brown
6. Cut into eight wedges to serve

Ingredients:

-2 teaspoons cornstarch
-1 1/2 cups Chicken Broth
-2 tablespoons soy sauce
-2 teaspoons lemon juice
-2 teaspoons fresh grated ginger root
-2 tablespoons vegetable oil
-1 lb. skinless, boneless chicken breast, cut into strips
-4 cups broccoli flowerets
-2 medium carrots, sliced (about 1 cup)
-1 small onion, chopped (about 1/4 cup)
-1/4 cup chopped fresh cilantro leaves
-3 cups hot cooked regular brown rice

1. Mix cornstarch, broth, soy sauce, lemon juice and ginger until smooth; set aside
2. Heat 1 tablespoon oil in medium skillet over medium-high heat
3. Add chicken and stir-fry until browned and done; remove chicken
4. Heat remaining oil over medium heat
5. Add broccoli, carrots and onion and stir-fry until tender-crisp
6. Stir cornstarch mixture and add
7. Cook until mixture boils and thickens, stirring constantly
8. Return chicken to skillet and heat through
9. Sprinkle with cilantro
10. Serve over rice

Ingredients:

-1 lb Sashimi grade Ahi
-2 tablespoons black sesame seeds
-2 tablespoons white sesame seeds
-1 tablespoon sesame oil

1. Mix the seeds together and coat the outside surfaces of the ahi with the seed mixture
2. In a smoking hot non-stick pan pour the sesame oil and place the ahi on a flat edge
3. Sear for 20 seconds until beginning to brown and turn repeating for all 4 sides, place in the refrigerator to chill the fish
4. Serve with Avocado Salsa

Avocado Salsa
-2 avocados, diced
-1/2 red onion, diced
-1/2 red pepper, diced
-1/3 yellow pepper, diced
-3 green onions, sliced
-1 lime, juiced
-salt and pepper to taste

1. Gently mix all of the ingredients together so all of the colors are still evident
2. Set aside in the refrigerator before serving

Ingredients:

-2 cups honeydew melon, cubed
-1 cup vanilla low-fat 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 1/4 cups all-purpose flour
-1 1/4 cups whole-wheat pastry flour
-1 1/2 teaspoons baking powder
-1/2 teaspoon salt
-1/2 cup sugar
-2 tablespoons honey
-2 large eggs
-1/4 cup olive oil
-1 teaspoon lemon zest
-1 tablespoon lemon juice
-1 teaspoon vanilla extract
-1 cup unsalted, shelled pistachios

1. Preheat oven to 350 degrees F
2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, the baking powder and salt
3. In a large bowl beat together the sugar, honey, eggs, oil, zest, lemon juice and vanilla extract until well combined
4. In batches add the dry ingredients until the mixture forms a dough; stir in the pistachios
5. Transfer the dough to a floured work surface and knead several times
6. Shape into a log about 10 inches long and 3 inches wide
7. Transfer to a parchment lined baking sheet and bake for 25 minutes
8. Transfer to a wire rack and let cool for 15 minutes
9. With a serrated knife, cut 1/2-inch diagonal slices
10. Arrange on the baking sheet and bake 10 minutes
11. Turn the cookies over and bake the biscotti until golden 5 to 10 minutes longer
12. Transfer to a wire rack to cool

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