-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.

-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

-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
11. Serve immediatelyNever Surrender move

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-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
5. Serve immediately or store in the refrigerator until ready to serveLiar Liar dvdThe Football Factory video

-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

-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.

-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

-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

-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

-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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-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.

-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

-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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-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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-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

-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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-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

-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

-1 (14 ounce) can artichoke hearts, drained
-16 ounces crabmeat
-1 cup mayonnaise
-1/3 cup chopped onion
-3/4 cup grated Parmesan cheese
-1 (12 ounce) package English muffins

1. Preheat oven to 375 degrees F
2. In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese; mix thoroughly
3. Split each English muffin in half, and spread the mixture on the cut side of the split muffins
4. Cut each of the sliced muffins into quarters
5. Arrange the muffin-bites on a baking sheet
6. Bake for 12 minutes, or until golden brown
7. Serve hot

-3 zucchini, sliced lengthwise into 1/4-inch slices
-1 tablespoon olive oil
-1/8 teaspoon salt
-Pinch freshly ground black pepper
-1 1/2 ounces soft goat’s cheese
-1 tablespoon freshly minced parsley leaves
-1/2 teaspoon lemon juice
-2 cups baby spinach leaves
-1/3 cup basil leaves

1. Discard the outermost slices of zucchini and brush the rest of the slices with the oil on both sides
2. Season with salt and pepper
3. Place on a preheated grill or grill pan for about 4 minutes on each side, or until tender
4. In a small bowl combine the goat cheese, parsley leaves and lemon juice, mashing with a fork
5. Put 1/2 teaspoon of the cheese mixture about 1/2-inch from the end of a zucchini slice
6. Top with a few spinach leaves and 1 small basil leaf
7. Roll up and place seam side down on a platter
8. Repeat with the rest of the zucchini slices

-3 tablespoons olive oil
-1 cup onion, diced
-2 teaspoons garlic, minced
-1 1/4 lb. ground chicken
-1/2 cup red bell pepper, diced
-2 tablespoons fresh lemon juice
-1 tablespoon dried oregano
-1/2 teaspoon salt
-1/2 teaspoon ground cinnamon
-1/2 teaspoon ground nutmeg
-1/2 teaspoon black pepper
-1/4 cup scallions, chopped
-4 oz. feta cheese, crumbled
-16 Phyllo sheets (9 x 14)
-3/4 cup olive oil
-Dill sprigs, optional

Cucumber Tzatziki:
-2 cups plain yogurt
-1 medium cucumber, peeled, seeded, diced
-2 teaspoons minced fresh mint
-1 teaspoon garlic, minced
-3/4 teaspoon salt
-1/4 teaspoon black pepper

1. Heat oil in a large nonstick skillet over medium-high heat; saute onion 3 minutes
2. Add garlic; saute 1 minute
3. Stir in chicken and cook 5 minutes., or until browned
4. Add bell pepper, lemon juice, and seasonings; cook 1 minute
5. Remove from heat, spoon off any excess fat, and cool 5 minutes
6. Stir in scallions and feta
7. Preheat oven to 425°
8. Brush 1 phyllo sheet with oil; add a dill sprig, if desired
9. Top with a second phyllo sheet; brush with oil
10. Spoon 1/2 cup chicken mixture on a short end, leaving a 1″ margin
11. Fold sides in over mixture, then roll
12. Place wraps seam side down on a baking sheet lined with foil; brush with oil
13. Repeat with remaining chicken, phyllo, and oil
14. Bake for 15 minutes, or until browned
15. Let stand 5 minutes to cool
16. Serve with Cucumber Tzatziki

Cucumber Tzatziki:
1. Spread yogurt for Tzatziki, to 1/2″ thickness on several layers of heavy duty paper towels
2. Cover with additional paper towels; let stand 5 min
3. Scrape yogurt into a bowl using a rubber spatula
4. Stir in remaining ingredients
5. Fold in about 1″ of the sides, then roll up to enclose meat starting at the bottom

1. In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter with sliced tomatoes, overlapping for effect
2. Tear fresh basil leaves and sprinkle liberally over the slices
3. Add salt and freshly ground pepper to taste
4. Just before serving, drizzle on some excellent extra-virgin olive oil

-2 cups Panco bread crumbs
-2 eggs, beaten
-1/4 cup fresh parsley, chopped
-1/4 cup chives
-2 teaspoons minced fresh dill weed
-2 teaspoons fresh lemon juice
-1/4 teaspoon ground black pepper
-1.5 lb fresh salmon, cooked and drained
-2 tablespoons butter

1. In a large mixing bowl, place 1 1/2 cups bread crumbs
2. Set aside remaining 1/2 cup
3. Add eggs, parsley, chives, dill weed, lemon juice and black pepper; mix well
4. Add salmon and mix with hands, breaking up salmon into small pieces
5. Form small patties
6. Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs
7. In a large skillet, melt butter
8. Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp
9. Turn and fry about 3 minutes on other side
10. Enjoy warm

-1/4 cup olive oil
-1/4 cup lemon juice
-3 tablespoons chopped fresh parsley
-1 tablespoon minced garlic
-ground black pepper to taste
-1 1/2 pounds medium shrimp, peeled and deveined

1. In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper
2. Add shrimp, and toss to coat
3. Marinate in the refrigerator for 30 minutes
4. Preheat grill for high heat.
5. Thread shrimp onto skewers, piercing once near the tail and once near the head 6. Discard any remaining marinade
7. Lightly oil grill grate
8. Grill for 2 to 3 minutes per side, or until opaque

-4 medium tomatoes
-1 cooked rotisserie chicken, skin removed and cubed
-1/2 cup shredded carrot
-1/4 cup chopped green onions
-1/3 cup mayonnaise
-1/3 cup ranch salad dressing
-1/4 cup chopped walnuts

1. Cut a thin slice off the top of each tomato
2. Scoop out pulp
3. Invert tomatoes onto paper towels to drain
4. In a small bowl, combine the chicken, carrot and onions
5. Combine mayonnaise and ranch dressing; stir into chicken mixture
6. Spoon into tomatoes
7. Sprinkle with walnutsThe Blair Witch Project the movie