Best Food Recipes

Ingredients:

2 TBSP lemon juice

2 TBSP extra-virgin olive oil

1 clove garlic, minced

Freshly ground pepper, to taste

1 1/4 pounds halibut, or mahi-mahi, cut into 4 portions

2 TBSP sesame seeds

1 1/2-2 TSP dried thyme leaves

1/4 TSP salt

Lemon wedges

Directions:

Preheat oven to 450°F. Line a baking sheet with foil.

Mix lemon juice, oil, garlic and pepper in a shallow glass dish. Add fish and turn to coat. Cover and marinate in the refrigerator for 15 minutes. Meanwhile, toast sesame seeds in a small pan over medium-low heat, stirring constantly, until golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. Mix in thyme. Sprinkle the fish with salt and coat evenly with the sesame seed mixture, covering the sides as well as the top. Transfer the fish to the prepared baking sheet and roast for 10 to 14 minutes. Serve with lemon wedges.

Ingredients:

4 cups chicken broth, divided

1/8 TSP ground ginger

2 TBSP chopped fresh chives

1/4 TSP salt

1 TBSP cornstarch

2 eggs

1 egg yolk

Directions:

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside. In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Ingredients:

3 to 4 boneless skinless chicken breasts

1/2 TSP salt

1/4 TSP black pepper

1/4 cup brown sugar substitute

2 cloves garlic, minced

1 large onion, halved, thinly sliced

1/2 cup water

1 1/2 cups of sugar free barbecue sauce ( I used the Guy's original)

Method:

Put the sliced onions in the bottom of the slow cooker, then place chicken on top. Sprinkle the chicken with salt and pepper, brown sugar substitute, and minced garlic. Pour water evenly over the chicken. Cover and cook on LOW for 8 to 9 hours. using a fork separate chicken into flakes. Pour barbecue sauce over the chicken and stir slightly to distribute the sauce. Cover and cook on LOW for 1 hour longer.

Ingredients:

1lb green beans, stems trimmed

2 TSP coconut oil

1 red bell pepper, cut into thin slices

1/2 TSP red pepper flakes

1 clove garlic, finely chopped

1 TSP sesame oil

1/2 TSP salt

1/4 TSP black pepper

Method:

Cut the beans into 2-inch pieces. Bring a large saucepan 3/4 full of water to a boil. Add the beans and cook until they turn bright green and are tender-crisp, 1 to 3 minutes. Drain the beans, then plunge them into a bowl of ice water to stop the cooking. Drain again and set aside.

In a large frying pan, heat the coconut oil over medium heat. Add the bell pepper and toss and stir for about 1 minute. Add the beans and saute for 1 minute longer. Add the red pepper flakes and garlic and stir for 1 minute. The beans will be tender and bright green. Drizzle with the sesame oil and season with the salt and pepper. Serve immediately.

Ingredients:

1 cup broccoli, chopped

2 large eggs, beaten

2 TBSP feta cheese, crumbled

1/4 TSP dried dill

2 slices turkey bacon, cooked and chopped

1 TBSP Coconut oil

Method:

Add coconut oil to a nonstick skillet over medium heat. Add broccoli, and cook 3 minutes. Combine egg, feta, and dill in a small bowl. Add egg mixture to pan. Cook 3 to 4 minutes; flip omelet and cook until cooked through.

Ingredients:

1 lb ground beef

8 strips of turkey bacon

2 garlic cloves, minced

1/3 cup fresh chives, minced

Fresh parsley, chopped

black pepper to taste

Directions:

Preheat your oven to 400 F. In a big bowl, combine all the ingredients except the bacon. Cut bacon strips in half. Place in a strip in 8 holes of a muffin muffin tray, forming an X. Fill these same eight holes with the beef mixture.

Place in the oven and cook for 30 minutes. Can be served with a little salsa on top.

Ingredients:

16 large strawberries

2 kiwis, peeled and quartered

8 chunks fresh pineapple

2 plums, quartered

8 (2-in.) chunks ripe honeydew melon

Sixteen 10- to 12-in. wooden skewers

Dipping Sauce:

1 cup fat-free sour cream

3 TBSP sugar substitute

1 TSP freshly grated orange peel

2 TBSP fresh squeezed orange juice

Method:

Arrange fruit on skewers. Mix all ingredients for sauce in a small bowl. Enjoy 

Ingredients:

4 boneless, skinless chicken breast

2 TSP ground coriander

1 TSP grated fresh ginger plus ¼ cup fresh ginger cut into long, thin strips

4 TSP grapeseed oil

2 TSP white-wine vinegar

1/2 TSP kosher salt

1/4 TSP freshly ground pepper

4 large scallions, trimmed

1/2 cup mango chutney

1/4 cup chicken broth

1 TSP garlic, minced

1/4 cup sliced almonds, toasted

Directions:

Slice chicken crosswise into ½-inch-thick pieces. Toss with ground coriander, grated ginger, 2 teaspoons oil, vinegar, salt, and pepper in a medium bowl. Marinate at room temperature 15 minutes. Thinly slice white parts of scallions. Cut green parts into long thin strips; set aside.

Stir together chutney, broth, and garlic in a small bowl. Heat remaining 2 teaspoons oil in a nonstick skillet over medium-high heat. Add scallion whites and sliced ginger; stir-fry 30 seconds. Add chicken and stir-fry until thoroughly cooked, about 4 to 6 minutes. Add scallion greens and chutney mixture; cook, stirring, 2 minutes. Transfer to shallow bowls Sprinkle with toasted almond slices and serve.

1 spaghetti squash

2 chicken breasts, pounded to 1/4" thickness

Salt and pepper

1 TSP coconut oil

1 clove garlic, crushed

1/2 TSP dried rosemary

1 cup cannellini beans, rinsed

2 TBSP red pepper, diced

4 cups baby spinach leaves

2 TBSP grated Parmesan

Directions:

Cut squash in half and remove seeds. Season with a little garlic, salt and pepper. Place in a glass baking dish, cut side down and add 1 inch of water. Bake at 350 for 1 hour. While squash is baking, season the chicken on each side with a pinch of salt and pepper, and sear it in a skillet over medium-high heat for 3 to 4 minutes a side. Remove from the skillet and set aside. Add the coconut oil, garlic, rosemary, beans, red pepper, and spinach to the skillet. Cook, turning frequently, until the spinach wilts (1 to 2 minutes). Slice the chicken and scrape the squash from the skin using a fork ; toss them with the bean mixture. Spoon the squash mixture into two bowls and top each with 1 tablespoon of Parmesan.

Ingredients:

1 lb sweet potatoes

1/4 cup water

1/4 TSP salt

1/8 TSP ground black pepper

1/4 cup water

1 TBSP finely chopped shallot

1 medium pear, chopped

1/2 cup fresh or frozen cranberries

1 TBSP sugar substitute

1/8 TSP ground cardamom

2 TBSP slivered almonds

Instructions:

Preheat oven to 375 F. Peel sweet potatoes; cut crosswise into 1/4-inch slices. Arrange sweet potatoes in a square baking dish. Add 1/4 cup water; sprinkle with salt and pepper. Bake, covered, about 30 minutes or until potatoes are tender; drain off excess water. In a medium saucepan combine 1/4 cup water and shallot. Simmer, covered, about 3 minutes or just until shallot is tender. Add pear and cranberries. Simmer, covered, about 5 minutes more or until pear is just tender and cranberry skins have popped. Stir in sugar substitute and cardamom. To serve, spoon pear mixture over potatoes. Sprinkle with almonds.

Ingredients:

1 Whole Chicken (cut into pieces)

SPICES - jeera - dhania, garam masala, garlic, salt, mixed masala, tumeric (ground) approximately 1 1/2 tsp of each but less tumeric 3/4tsp

1 Large Onion

Oil and Butter - just judge how much is needed

1 Cup of sour milk

2/3 cups of rice (parboiled)

1/4 cup brown lentils (boiled)

Method:

Marinate chicken with all your spices for about 30 minutes

Brown onion in oil and butter

Place chicken inside - Fry on medium heat for about 5 minutes

Potatoes are optional but if you do want to include put them in whilst frying the chicken

Pour in sour milk tossing chicken for about 2 minutes

Place chicken in dish with rice and lentils - You can layer it or mix it all together

Then place in oven 180 degrees for about 1 - 1 1/2 hours

Cover With Foil Befor Placing In Oven.

Ingredients:

Chocolate base

250g chocolate coated digestive biscuits

150g melted butter

2 tablespoons brown sugar

20g extra butter

Filling

300ml cream

50g milk chocolate (chopped finely)

3 teaspoons gelatine

60ml water

500g cream cheese

110g castor sugar

120g BarOne, chopped finely

Method:

1. Blend biscuits into breadcrumbs and add butter to combine. Press biscuit mixture into

a 20cm tin (bottom and sides or just bottom). Cover and refrigerate till firm.

2. Combine brown sugar with the 20g extra butter and 2tbs cream in small saucepan,

heat on low until sugar dissolves to make butterscotch sauce.

3. Combine chocolate and 2 tablespoons of cream in small saucepan and stir over low

heat until chocolate melts to make chocolate sauce.

4. Sprinkle gelatine over water in a small bowl over simmering water. Stir until gelatine

dissolves. Cool for 5 minutes.

5. Beat cheese and castor sugar in medium bowl until smooth. Beat remaining cream in

another bowl until soft peaks form. Stir slightly warm gelatine into cheese mixture and

add in Bar-One and fold in cream.

6. Pour half cheese mixture into prepared tin and drizzle half butterscotch and half

chocolate sauce over cheese mixture. Repeat the process with remaining cheese mixture

and sauces.

7. Cover and refrigerate for at least three hours or until set but best to make the day

before.

Ingredients:

65 ml lemon juice

250 ml cold water

1 green apple, cored and sliced very thinly

1 red apple, cored and sliced very thinly

500 ml cooked Nature’s Garden Hawaiian Stir Fry

6 spring onion cut into julienne

125 ml celery julienne

65 ml celery leaves, coarsely chopped

salt and milled black pepper

125 ml Greek yoghurt or sour cream

125 ml mayonnaise

45 ml honey

45 ml olive oil

15 ml wholegrain mustard

50 g toasted walnuts, coarsely chopped

pretty, large salad leaves

Method:

In a large bowl, pour the lemon juice and water and add the apple slices. Leave for a minute then drain and pat them dry, thoroughly, before placing them in a large mixing bowl. Pat the Nature’s Garden stir fry veggies dry and add to the apples together with the spring onion and celery julienne and celery leaves. Season to taste with salt and pepper.

Whisk together the yoghurt or sour cream, mayonnaise, honey, olive oil and mustard. Add to salad ingredients and toss well.

Arrange the whole salad leaves on a platter, top with the salad, sprinkle with the nuts and serve.

Ingredients:

2 corn cobs, kernels trimmed

150 grams smoked snoek, tightly packed, flaked

1 tbsp juice of lemon

3 spring onions, thinly sliced

30 ml chopped coriander leaves, plus extra for serving

2 extra large eggs, lightly beaten

75 grams self raising flour

1 dash salt and milled pepper

1 tsp extra-virgin olive oil

Method:

Mix corn, snoek, lemon juice, spring onions and coriander together in a large bowl.

Add egg, flour and seasoning and mix well. Shape into patties with floured hands.

Heat a small glug of oil in a non-stick pan and fry dollops of mixture over a low heat until golden.

Drain on kitchen paper and serve with salad.

cup canned instead of fresh corn.

Ingredients:

1/2 cup coconut

1/2 cup chopped pecans

1 Pillsbury refrigerated pie crust, softened as directed on box

1/4 cup sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

4 firm ripe bananas (5 to 6 inch)

1/3 cup semisweet chocolate chips

1 jar (12 oz) hot caramel ice cream topping, heated

Whipped cream, if desired

1 cup vanilla ice cream

Directions:

1.Heat oven to 350°F. Spread coconut and pecans separately on ungreased cookie sheet. Bake 5 to 8 minutes, stirring occasionally, until light golden brown; set aside.

2.Increase oven temperature to 450°F. Remove pie crust from pouch; place flat onto work surface. With rolling pin, roll crust until 12 inches in diameter.

3.In small bowl, mix sugar, cinnamon and nutmeg. Reserve 1 tablespoon sugar mixture; sprinkle remaining sugar mixture evenly over crust. Cut crust into 4 wedge-shaped pieces.

4.Place 1 banana lengthwise on each crust wedge, about 3/4 inch from curved edge (if banana is too long, trim ends to fit within crust, at least 1/4 inch from each edge). Push about 1 rounded tablespoon chocolate chips, points first, into top and sides of each banana.

5.Bring curved edge and point of each crust wedge up over banana to meet; pinch seam and ends to seal, shaping crust around banana. Sprinkle tops of wrapped bananas with reserved 1 tablespoon sugar mixture; place on ungreased cookie sheet.

6.Bake 10 to 14 minutes or until golden brown. Immediately remove from cookie sheet. Cool 5 minutes.

7.To serve, drizzle or spread about 2 tablespoons warm caramel topping on each individual dessert plate. Top each with baked banana, whipped cream and additional caramel topping, if desired. Sprinkle coconut and pecans over top of each. Serve with ice cream.

Ingredients:

4 pounds fresh shucked lobster meat

3 pounds cooked elbow macaroni

2 cups chopped scallions

1/2 cup chopped roasted tomatoes

2 cups flour

12 ounces unsalted butter

1 tablespoon garlic powder

1 tablespoon salt

1 tablespoon white pepper

6 cups half-and-half

4 cups heavy cream

2 cups dry white wine

1/2 cup fresh squeezed lemon juice

2 pounds shredded white Cheddar

2 pounds plus 1/2 cup grated Parmesan

3 cups panko breadcrumbs

2 ounces dried Italian seasoning

Method:

Preheat the oven to 350 degrees F.

Combine the lobster meat, cooked macaroni, scallions and tomatoes in a large bowl and set aside.

Combine the flour with 8 ounces melted butter in a large saucepan over medium-low heat. Add the garlic powder, salt and white pepper and stir. Add the half-and-half, heavy cream, white wine and lemon juice and cook, stirring frequently, until heated to just below a simmer (about 160 degrees F). Stir in the white Cheddar and 2 pounds of the Parmesan.

Mix together the breadcrumbs, Italian seasoning, remaining 4 ounces melted butter and remaining 1/2 cup Parmesan in a bowl.

Combine the hot cheese sauce with the lobster and macaroni mixture. Spread evenly into four 10- by 12-inch baking pans and top with the breadcrumb mixture. Bake for 35 minutes.

Ingredients:

4 slices white bread

Butter, for greasing

1 pound mixed mild and medium sausage, such as Salt Lick sausage

2 cups half-and-half

1 teaspoon dry mustard

1/2 teaspoon salt

Pinch of pepper

Dash hot sauce

6 beaten eggs

8 ounces fresh mushrooms, sliced, optional

1 1/2 cups thinly sliced, cooked unpeeled red potatoes

1 cup grated Cheddar

1 cup grated Monterey Jack cheese

Directions:

Cube the bread and place it in a lightly greased 8-by-11-by-2 inch casserole.

Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour to overnight.

Preheat the oven to 350 degrees F.

Bake the casserole until it is set and does not jiggle in the middle, 30 minutes.

Ingredients:

 1 pound ground turkey

 ¼ cup minced onion

 3 tablespoons chopped fresh parsley

 2 tablespoons Worcestershire sauce

 2 tablespoons minced green bell pepper

 1 tablespoon soy sauce

 1 tablespoon water

 1 tablespoon grated fresh ginger

 Salt and pepper

 2 cloves garlic, crushed

Method:

1. Combine all the ingredients in a big bowl.

2. With clean hands, squeeze it together until it’s very well combined.

3. Divide into three equal portions and form into burgers about ¾ inch (2 cm) thick.

4. Spray a skillet with non-stick cooking spray.

5. Place over medium-high heat.

6. Cook the burgers for about 5 minutes per side until cooked through.

Ingredients:

1 medium head cauliflower (about 2-1/4 pounds), trimmed and cut into florets

3 large cloves garlic, thinly sliced

1/4 cup olive oil

2 tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons grated Parmesan cheese

Directions:

Heat oven to 450 degrees F. Combine cauliflower and garlic in a large bowl. Drizzle with olive oil, lemon juice, salt and pepper. Transfer, in a single layer, to a large rimmed baking sheet. Roast at 450 degrees F for about 25 minutes,

stirring once. Sprinkle with cheese. Serve immediately.

Ingredients:

625ml water

15g butter

275g white and wild rice or long grain rice

95g plain flour, eyeball it

1 rounded tbsp sweet paprika

4 pieces, 175g each, boneless, skinless chicken breast

3 boneless, skinless chicken thighs

Salt and freshly ground black pepper

2 tbsp extra-virgin olive oil, 2 turns of the pan

30g butter

1 green pepper, seeded and chopped

1 red pepper, seeded and chopped

1 medium onion, chopped

2 or 3 large cloves garlic, smashed

1 tbsp curry powder or mild curry paste

240ml chicken stock

1 tin diced tomatoes in puree or chunky style crushed tomatoes

40g sultanas or currants, a couple of handfuls

55g sliced almonds, lightly toasted

3 spring onions, chopped, for garnish

Method:

1) Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 mins or until tender. Turn off heat and fluff rice with a fork.

2) Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.

3) Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 mins on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 mins to soften. Add curry, stock, tomatoes and sultanas. Slide chicken back into the skillet and simmer over moderate heat for 5 mins to combine flavours and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped spring onions.

Ingredients:

4 tablespoons extra-virgin olive oil, plus more for the pan

1 pound carrots, thinly sliced

2 tablespoons honey or agave nectar

1 tablespoon dijon mustard

2 tablespoons fresh lime juice, plus lime wedges for serving

4 6 -ounce center-cut salmon fillets (about 1 1/2 inches thick)

Kosher salt and freshly ground pepper

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

Pinch of ground cinnamon

1/3 cup roughly chopped fresh mint

1/4 cup sliced almonds

Directions:

Preheat the broiler. Lightly oil the broiler pan. Toss the carrots with 1 tablespoon olive oil in a bowl, then spread out on one side of the pan. Broil until the carrots begin to soften, 2 to 3 minutes.

Meanwhile, whisk 2 tablespoons olive oil, the honey, mustard and 1 tablespoon lime juice in a small bowl. Brush the tops and sides of the salmon with the glaze. Put the salmon, skin-side down, on the other side of the broiler pan next to the carrots and season with salt and pepper. Broil until the salmon is golden brown and just cooked through and the carrots are crisp-tender, 5 to 7 minutes.

Whisk the remaining 1 tablespoon each olive oil and lime juice, the coriander, cumin, cinnamon, mint and almonds in a bowl. Add the carrots and toss to combine; season with salt and pepper. Serve the salmon with the carrots and lime wedges.

Ingredients:

4 egg whites

215g (1 cup) caster sugar

100g (1 cup) almond meal

160ml (2/3 cup) water

200g (1 cup, firmly packed) brown sugar

2 tbs milk

2 tsp instant coffee

250g unsalted butter, at room temperature

95g (1 cup) flaked almonds

Icing sugar mixture, to dust

Fresh raspberries, to serve

Method:

Step 1

Preheat oven to 120°C. Line 6 baking trays with non-stick baking paper. Draw an 18cm-diameter disc on each piece of non-stick baking paper.

Step 2

Use an electric beater to whisk half the egg whites in a clean, dry bowl until soft peaks form. Gradually add half the caster sugar and continue beating for 2-3 minutes or until sugar dissolves. Fold in half the almond meal until just combined. Spoon the meringue mixture among 3 prepared discs and use the back of the spoon to smooth the surfaces. Bake in oven, swapping trays halfway through cooking, for 1 hour or until dry and crisp. Turn oven off. Leave meringues in the oven to cool to room temperature.

Step 3

Repeat with the remaining egg white, caster sugar and almond meal to make 3 more meringue discs.

Step 4

Meanwhile, combine the water, brown sugar, milk and coffee in a small saucepan and stir over low heat for 2 minutes or until sugar dissolves. Set aside to cool to room temperature.

Step 5

Use an electric beater to beat butter in a medium bowl until very pale. With the motor running, gradually pour in the coffee mixture in a thin steady stream and beat until well combined.

Step 6

Cook flaked almonds in a frying pan over medium heat for 1-2 minutes or until toasted. Set aside to cool.

Step 7

Reserve one-quarter of butter mixture. Place 1 meringue disc on a cake stand or serving plate. Spread with one-fifth of the remaining butter mixture. Continue layering with the remaining meringue discs and butter mixture, finishing with a meringue disc. Spread reserved butter mixture around the side of the meringue stack. Arrange the flaked almonds on the side of the cake. Dust with icing sugar and top with raspberries to serve.

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

1 tsp vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 tsp nutmeg

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 cup Ghirardelli semisweet chocolate chips

1/2 cup chopped nuts, optional

Directions:

Combine pumpkin, sugar, vegetable oil, egg, vanilla.

In a separate bowl, stir together flour, baking powder, ground cinnamon, nutmeg, salt, soda.

Add flour mixture to pumpkin mixture with milk. Mix well.

Stir in chocolate chips, nuts.

Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Ingredients:

Cake:

3 TB melted butter

3/4 cup (1 1/2 stick) butter

2 1/4 cups sugar

4 eggs

3 cups all-purpose flour

1 1/2 teaspoon baking soda

1 1/2 cup buttermilk or yogurt

1 1/2 cup chopped toasted pecans

3 teaspoons vanilla

Caramel Icing

1/2 cup butter (unsalted)

1 cup packed brown sugar

1/4 teaspoon salt

6 tablespoons milk

3 cups powdered sugar

Instructions:

Melt butter, stir in brown sugar and salt. Boil for 2 minutes, stirring constantly. Remove from heat, add milk and return to heat. Bring to rolling boil, cool to lukewarm and stir in powdered sugar. Add a bit more if necessary for piping.

Preheat oven to 350F.

In 9 x 13 pan, add melted butter and pecans. Bake for 10 minutes, let cool.

Grease and flour sheet cake pan.

To prepare cake: beat butter in mixer bowl on high speed. Add sugar & vanilla, beat well. Add eggs, beating after each addition. Combine flour and baking soda; add alternately with buttermilk until blended. Stir in pecans.

Pour batter into cake pans and bake 20 to 30 minutes. Cool on wire racks.

To prepare icing: melt butter, stir in brown sugar and salt. Boil for 2 minutes, stirring constantly. Remove from heat, add milk and return to heat. Bring to rolling boil, cool to lukewarm and stir in powdered sugar. Add a bit more if necessary for piping.

Ingredients:

3 Tb Butter

1 8 oz bag Campfire Strawberry marshmallows

6 cups crisped rice cereal (aka Rice Krispies)

1 cup Ghirardelli melted white chocolate chips

Chocolate hearts

Sprinkles, of course

Directions:

Melt the margarine or butter in a large saucepan over low heat. Add the marshmallows and stir until completely melted. Remove from heat.

Mix in the crisped rice cereal. Stir until well coated.

Press into heart shaped molds or spread the mixture using a buttered spatula or waxed paper evenly into an 11×17-inch rimmed baking sheet coated with cooking spray. Cut the treats into heart shapes with a 2- 3-inch cookie cutter (enjoy the scraps!) when cool.

Melt the white chocolate chips according the package directions. Dip the edges of the treats into the candy and decorate with sprinkles. Dab some melted chocolate in middle to attache heart. Allow the candy to cool and set before packaging. Use an airtight container!

Ingredients:

For the burger

540g/1lb 3oz minced beef chuck steak

25g/1oz chopped coriander

1 onion, chopped

1 tbsp Dijon mustard

1 free-range egg yolk

1 tbsp olive oil

salt and freshly ground black pepper

To serve

4 slices mature Cheddar

4 tbsp mayonnaise

½ iceberg lettuce, shredded

4 ciabatta rolls

1 red onion, sliced

1 beef tomato, sliced

Method:

Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties.

Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once.

Top each burger with a slice of cheese towards the end of the cooking time.

Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta rolls in half and toast under the grill on both sides.

Top the bottom halves of the ciabatta rolls with the lettuce and mayonnaise, followed by a slice of tomato.

Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with the other halves of the ciabatta rolls and serve.

Ingredients:

1/2 pound salmon, cooked

3 teaspoons cold pressed olive oil

1/8 teaspoon cayenne pepper

1/2 teaspoon basil

1/4 cup lemon juice

1/4 teaspoon sea salt

1/8 teaspoon black pepper

Instructions:

Blend salmon in food processor. Gradually add oil. Add the remaining ingredients and continue blending until mixture is smooth. Cover and store in refrigerator.

Ingredients:

130 g cashew nuts, or 1heaped tbsp cashew butter

675-750 ml water

4 medjool dates, or 4 tbsp agave nectar

2 heaped tbsp raw powdered cacao or chocolate

Method:

1. Put all the ingredients in a blender and blend on high speed until the nuts have completely broken down. You want a thick, bit-free smoothie.

2. Taste for sweetness and chocolatey-ness. Add more dates or agave nectar if you want a sweeter smoothie.

Ingredients:

1 1/2 cups well-drained, mashed, cooked beets

1/2 teaspoon vanilla extract

1 1/2 cups white sugar

1 cup vegetable oil

3 eggs

1 3/4 cups all-purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

6 tablespoons unsweetened cocoa powder

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 x 13 inch pan.

In a large bowl, combine beets, eggs, vanilla, oil, and sugar. Mix with an electric mixer on low speed until well combined.

In a separate bowl, mix together flour, soda, salt, and cocoa. Add to the creamed mixture, beating together well. Pour batter into prepared pan.

Bake for 25 to 30 minutes until done. Cool and frost with your favorite icing.

Ingredients:

1 cup butter

2 cups brown sugar

1/2 cup corn syrup

1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract

5 quarts popped popcorn

Directions:

Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.

In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.

Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.

Ingredients:

4 large skinless, boneless chicken breast halves

2 tablespoons olive oil

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon chopped garlic

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Directions:

Preheat grill for medium heat and lightly oil the grate.

Rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. Place chicken breasts into a large resealable plastic bag and pour in olive oil. Seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.

Grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees F (70 degrees C) about 10 minutes per side.

Ingredients:

1 thin-crust Italian bread shell (12-inch size)

1 cup pizza sauce

2 tablespoons grated Parmesan cheese

1 1/3 cup shredded part-skim mozzarella cheese

1/2 teaspoon crushed dried oregano

1/2 teaspoon crushed dried basil

crushed red pepper flakes (optional)

Directions:

Preheat oven to 450 F. Place the shell on an ungreased 12-inch (30 cm) nonstick pizza pan.

To assemble the pizza, spread the pizza sauce over the shell, leaving a 1-inch border around the rim. Sprinkle with the Parmesan cheese and half of the mozzarella.

Sprinkle evenly with oregano, basil, and red pepper flakes (if using). Top with remaining mozzarella.

Bake for 13 to 15 minutes, until the crust is crisp and the cheese is melted and browned. Cut into wedges.

Ingredients:

7 ounces bittersweet chocolate, chopped

7 egg yolks, beaten

2 tablespoons sugar

1 pinch salt

7 egg white

1 1/4 cups heavy cream

1 tablespoon kirschwasser (optional)

Directions:

Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.

In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.

In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks and kirshwasser.

Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended. Spoon into dessert cups, and chill until firm, about 1 hour.

Ingredients:

1 (18.25 ounce) package chocolate cake mix

4 eggs

1/2 cup vegetable oil

16 ounces sour cream

1/2 cup coffee flavored liqueur

8 ounces semi-sweet chocolate chips

Directions:

Grease one 10 inch bundt cake pan. Preheat oven to 350 degrees F (175 degrees C).

Mix together cake mix, eggs, oil, sour cream, coffee liqueur, and chocolate chips, in the order listed, and pour into the greased bundt cake pan.

Bake at 350 degrees F (175 degrees C) for one hour or until the surface springs back when touched lightly.

Ingredients:

½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

7/8 cup + 1 tablespoon sugar

1 egg, room temperature

1 tsp. vanilla

2 cups flour (set aside 1/4 cup of this to toss with the blueberries)

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk

7/8 cup = 3/4 cup + 2 tablespoons

his 1 tablespoon is for sprinkling on top

To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only 1/2 cup of the prepared mixture for the recipe.

Directions:

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.