Saturday, November 30, 2013

Gluten-Free Grilled Flank Steak

Gluten-Free Grilled Flank Steak Photo
Gluten-Free Grilled Flank Steak

South-of-the-Border Stuffed Peppers

South-of-the-Border Stuffed Peppers Photo
South-of-the-Border Stuffed Peppers

Banana Chocolate Chip Cookies

Banana Chocolate Chip Cookies Photo
Banana Chocolate Chip Cookies

Cranberry Popcorn Deluxe

Cranberry Popcorn Deluxe Photo
Cranberry Popcorn Deluxe

Light Black Forest Dessert

Light Black Forest Dessert Photo
Light Black Forest Dessert

Bulgur Chili

Bulgur Chili Photo
Bulgur Chili

3D Chocolate Cheesecake & "S'more, Please" Trifle

“This recipe is a little indulgent, but we all need that occasionally. Don’t worry about having it for more than one day, there won’t be leftovers of this!” Lori Ann Panchisin — Holly Hill, Florida

Cabbage Patch Coleslaw

Cabbage Patch Coleslaw Photo
Cabbage Patch Coleslaw

Top 10 Middle Eastern Recipes for Beginners

Top 10 Middle Eastern Recipes for Beginners

We all have to crawl before we walk - it is the same principle in cooking. These recipes are basic,
yet delicious, and will give you an introduction to cooking Middle Eastern food. The trick is to have fun, experiment and don't be hard on yourself if you don't get it right the first time around. Even the best chefs have a bad cooking day here and there.

1. Shish Taouk - Chicken Kebobs

Shish Taouk - Chicken Kebobs
Chicken kebobs are nearly foolproof. Buy the chicken already chopped at the meat department
of your supermarket to save time or ask the butcher to do it. If you add vegetables, it takes very little effort. Put it all on a skewer, grill it or broil and you have some tasty chicken kebobs!

2. Falafel

Falafel in Pita Bread
Don't let your favorite falafel stop fool you - it really is easy to make. With this recipe, it will
come out even better! Throw it in a pita with some lettuce, onions and tahini and call it lunch!
Bake it in the oven or grill it in the summer, kofta is such a great alternative to burgers or hot

3. Kofta

Kofta being grilled at a barbecue. ©Paul Covan

4. Hummus

Hummus with Tahini
Hummus ingredients

This super-easy Middle Eastern favorite is the perfect snack or appetizer. Serve with some
toasted pita wedges and enjoy!

5. Ghoraibi- Butter Cookies

These cookies are so good and very easy to make. The dough freezes well too for making more later.

6. Pita Bread

Pita Bread
Pita Bread © Israel Talby
You can make your own pita! It may take a little while to let the dough rise, but once you get
the basics done, making your own pita bread is as easy as pie (a lot easier, actually)!

7. Turkish Coffee

Turkish Coffee
Turkish coffee is perfect when you want coffee, but not the usual blend. Although it's not
prepared with a standard coffeemaker, this type of coffee will delight your tastebuds!

8. Lebanese Rice

The way lebanese rice is prepared is very unique. It is very similar to a Western packaged rice
dish "Rice-a-Roni", but without the spices.

9. Fried Lamb Burgers

These are just like hamburgers, but with a kick. Lamb is very easy to cook with and I really like
the flavor of these burgers. The spices really bring out the best in the meat and vice versa.

Fasulia really hits the spot on cold, winter days. The spices used really complement the green
beans and meat used. You can use stew beef or lamb in this recipe, either one is good. I prefer using beef because it makes it easier and less time consuming if you buy it already chopped in
the supermarket.

Pillsbury Recipes

Basic Sangria

Basic Sangria Recipe

User Rating4.5 Star Rating(7 Reviews)

Basic Sangria Recipe
Getty Images / The Image Bank

The beauty of the basic Sangria recipe is that it is as delicious as it is easy, and it only gets 
better as you spice it up with your own tasty additions! Really, it is hard to add the "wrong" ingredient here, think favorite fruits, spice and liquors. Chill and enjoy! If you would like to 
turn things up a notch, then check out our Best Party Sangria topped with fresh or frozen raspberries.


  • 1 750 ml bottle of red wine (Cabernet Sauvignon, Merlot, Rioja reds, Zinfandel, Shiraz)
  • 1 Lemon cut into wedges
  • 1 Orange cut into wedges
  • 2 Tbsp sugar
  • 1 Shot brandy
  • 2 Cups ginger ale or club soda


Pour wine in the pitcher and squeeze the juice wedges from the lemon and orange into the wine. Toss in the fruit wedges (leaving out seeds if possible) and add sugar and brandy. Chill overnight. Add ginger ale or club soda just before serving.
If you'd like to serve right away, use chilled red wine and serve over lots of ice.
Addition ideas: sliced strawberries, diced peaches, a handful of fresh blueberries, raspberries, kiwi slices, a shot or two of gin, brandy or rum, a cup of ginger ale, citrus soda or fresh squeezed lime juice.

Ranch Spaghetti Pie

Ranch Spaghetti Pie
Ranch Spaghetti Pie

Smoked Sausage Macaroni and Cheese

Smoked Sausage Macaroni and Cheese
Smoked Sausage Macaroni and Cheese

Everyday Seasoning Salt

Everyday Seasoning Salt

Everyday Seasoning Salt-Homemade Spice Blends - Gifts from Your Kitchen-Inexpensive Seasoning Blends
Everyday Seasoning Salt--Homemade Inexpensive Seasoning Blends
Terri Pischoff Wuerthner

For daily cooking, I'm always reaching for the same spices: salt, pepper, onion and garlic powder, and paprika. I determined the proportions I generally used and came up with this seasoning salt to use "everyday."
It goes on almost everything, and doesn't have any specific spice or any herb that ties it to a particular dish or ethnic cuisine.

Yield: About 2 Cups


  • 1 1/2 cups salt
  • 1 cup onion powder
  • 1/2 cup white pepper
  • 1/2 cup garlic powder
  • 1/2 cup paprika


Combine all ingredients and store in an airtight container, in a cool dark place for up to 6 months.
Making this up yourself is not only easy, but it's a fraction of the price of store-bought spice blends!
This is an everyday seasoning that goes with almost everything savory--no spices or herbs to slant it toward one type of cuisine or another. I use this so often I make it up in large batches. As with all seasoning and spice blends, you may reduce the amount of pepper if you prefer a milder flavor.
This everyday seasoning salt can also be used as a flavor enhancer on already cooked food. Sprinkle some on freshly cooked vegetables, a steak, rice, salad, cottage cheese or whatever you choose. The uses are endless – use it before, during, and after cooking to add great flavor with little effort!
As with all the seasoning blends I will write about (this is the first of six), these do not contain any "anti-caking" agents so the seasonings may tend to stick together. To help prevent this keep the spices in a tightly capped jar or zip-style bag in a cool, dark place, or store in the refrigerator. Neverkeep your spices (or herbs) on a shelf above your stove, or close to your stove. The heat and moisture will cause the flavor to dissipate, and spices will tend to "clump" even quicker.
While a cool, dark pantry will help keep the seasonings free flowing and fresh, if clumping does occur, simply shake the seasoning aggressively and/or bang container on countertop. For those times when simply shaking the container does not work, remove the cap and use a spoon or fork to stir and break up the seasoning. Warm, humid temperatures tend to accelerate the “clumping” affect of the all-natural ingredients.  
Bonus Tip: Make up this spice blend in large batches, transfer to attractive jars and place jars in a basket, and give as gifts. So easy, inexpensive, and always appreciated. I will be presenting a total of six different spice blends for Making up all the blends, and putting one of each in a basket with a label makes a wonderful gift that your friends will enjoy all year. And this "gourmet variety" of spices will cost less that a bottle of wine or a bunch of flowers! The six blends will all be on in plenty of time for holiday gift-making.

Scrambled Eggs with Bacon and Avocado

Get the Scrambled Eggs Recipe

Salmon with Indian Spices

Get the Salmon with Indian Spices Recipe

Lemon-Horseradish Sole

Get the Lemon-Horseradish Sole Recipe

Greek Chicken Cutlets

Get the Greek Chicken Cutlets Recipe

Chickpeas, Olives, and Tomatoes on Toast

Get the Chickpeas, Olives, and Tomatoes on Toast Recipe

Miracle Lasagna

Miracle Lasagna

Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce

Slow Cooker Chicken in Creamy Sun-Dried Tomato Sauce

Polenta with Mushroom Vegetable Topping

Polenta with Mushroom Vegetable Topping

Friday, November 29, 2013

Pot Pie to Die For
Brenda Easy Pot Pie To Die for Recipe

1 pkgpillsbury double pie crust
2 can(s)15 oz. original veg-all mixed vegetables drained (they even have potatoes in them)
1 can(s)campbells cream of chicken soup
1tub 10oz. of philadelphia cooking creme savory garlic
salt and pepper to your liking
2whole chicken breast diced ( i used rotisserie chicken all ready cooked)
1 Tbspwater


 Put your crust in a pie pan. Then in a bowl mix soup, cooking creme,salt and pepper. Then Fold in veg. and chicken. Then put in all in your pie pan.
 Put top crust on . pinch crust together. Then brush on one beaten egg with water. Makes it golden color.Cook 375 for 45 minutes.

Perfect Cheesy Garlic Bread

Cheesy garlic bread


  • 1 loaf of Italian Baguette or French Bread (18-20ish inches)
  • 1 stick butter melted
  • 4-5 cloves garlic finely minced or 3/4 teaspoon garlic powder (adjust according to personal preference)
  • 1-2 teaspoons finely chopped fresh parsley or 1/2-1 teaspoon dried parsley for garnish 
  • 1 cup shredded cheese of your choice (I used parmesan and a bit of mozzarella)


  1. Pre-heat your oven to 400 degrees.
  2. Slice your loaf of bread lengthwise so that you have two long pieces to work with.
  3. Melt 1 stick of butter (1minute in the microwave does the trick).
  4. Stir finely minced garlic and parsley into the melted butter.
  5. Using a spatula, spread butter/garlic mixture over the bread.
  6. Put the bread back together, cover in tinfoil and bake in the oven for 15 minutes.
  7. Remove from oven, open bread back up and top with shredded cheese of your choice. Leave bread open faced at this point.
  8. If you want crispy garlic bread, turn on your broiler and broil bread for an additional 3 minutes or until cheese melts.
  9. If you want a softer garlic bread, top with cheese and put back into the 400 degree oven for 4-5 minutes or until cheese melts.

Compound Butter [for steak,turkey & more]

Compound butter 2


  • 1 cup unsalted butter, at room temperature (2 sticks)
  • 1 tablespoon rosemary, finely chopped
  • 1 tablespoon thyme, finely chopped
  • 5 cloves garlic, finely minced


  1. In a large bowl, combine butter, rosemary, thyme, and garlic. Use a spatula to combine all of the ingredients well.
  2. Scoop the mixture onto a sheet of wax or parchment paper. Roll into a log and twist the ends shut.
  3. Place in the refrigerator for 2 hours, or until the butter is firm. 
  4. To use for turkey or chicken: carefully lift up the skin on the breast of the turkey and place slices of compound butter between the meat and the skin.
  5. To use for steak: place desired amount atop steaks right after they come off of the grill. Allow the butter to melt before serving.
  6. You can also use this on corn, other vegetables, and bread.