Directions

1) Preheat oven to 425 Degrees Farenheit. Heat rice according to package directions. Heat chicken according to package directions.

2) Heat the pack of tortillas in the microwave on high 30 to 60 seconds or just until warm.

3) Open the can of sauce and pour into a 13x9-inch baking dish just enough to lightly coat the bottom.

4) On the bottom third of each tortilla place 1-2 Tbsp. rice and a little chicken then roll into a burrito. Place into the baking dish and repeat until you run out of ingredients.

5) Pour the rest of the sauce over the top of the enchiladas and top with the cheese.

6) Bake 20-30 minutes or until the cheese is melted and the sauce is bubbling.

7) Top each serving with a dollop of Crema.

Directions

1) Spread four slices of bread with the whipped cream cheese. Spread the remaining four slices with guacamole.

2) Slice the red onion paper thin.

3) Place a piece of lettuce on each cream cheese covered slice of bread. Place three slices of tomato and one slice of onion on each piece of lettuce. Then arrange six slices of cucumber, about two tablespoons of sprouts and about two tablespoons of carrots on the bread.

4) Place guacamole covered bread slices (spread side down) over the vegetables to close the sandwiches.

5) Serve with 2 oz. bunches of seedless grapes.

Directions

1) Preheat oven to 450 degrees F.

2) Seed and dice tomatoes. Halve olives. Halve lengthwise, remove seeds and dice cucumber. Chop lettuce. Slice scallions. Halve and open pita pockets

3) Cut chicken breast meat into thin strips and toss them together with the salad dressing, rosemary and oregano; place in a shallow pan and roast until the meat is no longer pink and is crisped and lightly browned on the edges, about 15 minutes. Remove from oven and cool.

4) Meanwhile, place in a bowl the tomato, feta cheese crumbles halved olives, chopped cucumber, chopped lettuce and sliced green onion. Add the cooked chicken strips and toss all the ingredients together well.

5) Fill each pita pocket half with one fourth of the mixture and serve.

6) Offer additional salad dressing on the side (if desired).

Directions

1) Cook chicken and dice or shred it. Set aside.

2) Drain and rinse beans. Chop onions. Mince garlic.

3) Place first four ingredients into a 5-quart slow cooker (crock pot).

4) In a skillet sauté the chopped onion and garlic in the oil until onions are transparent and soft. Stir in the oregano, poultry seasoning, cayenne, salt and pepper. Pour mixture into the crock pot over the meat and beans and stir to combine all ingredients evenly together.

5) Cover pot and cook on low for 2 or more hours.

6) Using your spoon, drop the batter on top of the simmer chili in 12 mounds. Cover pot and allow batter to steam cook into dumplings for 30 minutes without uncovering the lid. After 30 minutes uncover and serve hot.

7) Using your spoon, drop the batter on top of the simmer chili in 12 mounds. Cover pot and allow batter to steam cook into dumplings for 30 minutes without uncovering the lid. After 30 minutes uncover and serve hot.

Directions

1) In large bowl, combine 2 – 1/2 cups bread flour, dry milk powder, salt, sugar, dill weed, caraway seed and un-dissolved yeast.

2) Heat water, honey, vinegar, and butter until very warm (120 to 130 degrees F.).

3) Beat egg. Add egg and dry ingredients to the warmed wet ingredients.

4) Stir in whole grain bread mix, adding more as needed to make a soft dough.

5) Cover and let rest on floured surface 10 minutes.

6) Shape dough into a 5-inch ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, 40 to 50 minutes.

7) With a sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of loaf.

8) Bake at 425 degrees F for 10 minutes. Reduce heat to 350 degrees F and continue to bake for 35 to 40 minutes or until done.

9) Remove from sheet and let cool on wire rack.

Directions

1) Cook and then slice the sirloin. Slice the onions and tomatoes. Chop the Bell pepper.

2) Rinse and tear green and red lettuce into bite size pieces.

3) Cook the pasta in salted water according to package instructions. Drain, and run under cold water until pasta is cool, drain again

4) In a medium bowl, mix pasta, beef, onion, and green pepper and toss well to mix

5) In a separate bowl, whisk together the barbecue sauce and mustard. Pour sauce over beef mixture and toss to coat.

6) Serve beef mixture over mixed greens and garish with the tomatoes.

Directions

1) Combine the soy milk and vinegar in a mug and refrigerate.

2) Preheat oven to 450 degrees F.

3) Mix the flour, baking powder and salt together in a bowl. Cut in buttery stick margarine until mixture becomes crumbly in texture.

4) Fold in cold soy milk mixture just until flour mixture is moistened, do not beat or over mix dough.

5) Transfer dough to a flour dusted clean flat work surface and pat dough down to a 1/2-inch thickness. Dust dough with more flour if it is too sticky. Cut dough into rounds using a floured biscuit cutter or drinking glass, or cut dough into squares using a floured knife.

6) Place biscuits on an un-greased cookie sheet and bake for 10-15 minutes.

Directions

1) Preheat oven to 400 degrees F.

2) Remove papery outer skin from garlic head. Using a sharp knife, cut off a small slice from the top of the garlic head to expose the individual cloves. Place head on a piece of aluminum foil (cut side up) and spray cut side of head with olive oil cooking spray. Wrap the foil around the head to enclose it. Bake in preheated oven for 35-45 minutes or until soft. Remove from oven and let garlic head cool.

3) Meanwhile, with a sharp paring knife cut an X in the top end of each cherry tomato. Sprinkle cut tomatoes with ground thyme. Slip a smoked oyster down into each tomato through the X opening.

4) Squeeze roasted garlic cloves out of the garlic head and slip one clove each into the cherry tomatoes as was done with the oysters. Press tomatoes closed or secure them with a cocktail toothpick.

5) Garnish with fresh thyme springs or leaves and if desired, season with a little salt and pepper.

Directions

1) Assemble in order and wrap in cellophane and refrigerate.

Directions

1) Toast bread slices.

2) Spread one side of four toast slices with 2 Tbsp of Better than Cream Cheese. Spread remaining four toast slices with 2 Tbsp of almond filling.

3) Trim peel off of oranges with a sharp knife. Slice each orange into 6 thin cartwheel slices. Pop out any seeds with a small paring knife.

4) Place three orange cartwheel slices on almond filling spread toast slices. Top with the Better than Cream Cheese covered slices of toast (spread side down) to create four sandwiches.

5) Cut each sandwich into half or quarters on the diagonal and enjoy.

Directions

1) Pour soup from cans into a pot.

2) Cut basil into thin strips and set aside.

3) Heat soup through, pour into bowls, garnish with basil strips and serve.

Directions

1) Partially thaw the blueberries and place them in a blender with the vinegar, sugar and water. Blend mixture until smooth. (Optional) Strain mixture through a sieve or China cap and discard the skins and seeds.

2) Place strained juice in a dressing shaker bottle or carafe jar and add the remaining ingredients (except the lettuce). Shake or mix well and then chill for several hours to allow flavors to blend.

3) To serve: Slice Iceberg lettuce head into two halves and re-wrap and return one to the refrigerator for another use.

4) Cut the remaining half into four quarters or wedges. Place one wedge each on four salad plates. Drizzle the dressing on each wedge and serve.

Directions

1) Grate ginger and crush garlic

2) Cook the tofu in a pan on the stove top, dice and set aside.

3) Add to the pan the ginger, garlic, garam masala and tomato sauce; simmer and reduce about 15 minutes.

4) Season with salt and pepper to taste.

5) Spread the tofu and sauce mixture onto the pizza crust and top with broken up paneer.

6) Bake according to crust directions.

7) Allow to sit for 3 – 5 minutes before slicing and serving.

Directions

1) Cut chicken strips into 1-inch cubes. Cook sausage and chop into 1-inch chunks.

2) Dice onion and red bell pepper. Chop celery. Mince garlic.

3) Place all ingredient (except shrimp), including the liquid from the tomatoes, into a 5-quart slow-cooker. Cover and cook on low for 6-8 hours or until chicken is cooked all the way through and no longer pink in the middle.

4) Uncover pot and add shrimp. Recover and cook for an additional 15-20 minutes or until shrimps are heated through.

5) Cook rice according to package directions.

6) Remove bay leaves and serve hot over rice.

Directions

1) While the stew is cooking, bake the whole eggplant at 400 degrees F on a baking sheet lined with foil for about 30 minutes and finely grate the cheese.

2) When the eggplant is very soft, remove it from the oven and let it cool. When it is cool enough to handle, peel off the skin and scrap off any eggplant that remains on the skin, discard the skin.

3) Cut the eggplant in half and scrape away as many of the seeds as you can. Place the eggplant in a colander to drain for a few minutes while you make the gravy.

4) Melt the butter in a saucepan and whisk in the flour. Cook the flour butter mixture for a few minutes over medium low heat.

5) Slowly add the milk whisking constantly to keep it from lumping. Cook for a few minutes longer then, using a spatula scrape it into a large bowl.

6) Add the drained eggplant and mash lightly with a pastry blender or large fork. Add the grated cheese and season with salt and pepper to taste.

7) Keep warm on the stove top or reheat in the oven when ready to serve.

Directions

1) Shred carrots and cabbage. Drain and reserve liquid from pineapple.

2) In a large bowl, toss together carrots, cabbage, pineapple and walnuts.

3) In a small bowl, stir together remaining ingredients including half the reserved pineapple juice.

4) Pour dressing over slaw; toss gently.

5) Cover and refrigerate 2 - 24 hours.

Directions

1) While the stew is cooking, bake the whole eggplant at 400 degrees F on a baking sheet lined with foil for about 30 minutes and finely grate the cheese.

2) When the eggplant is very soft, remove it from the oven and let it cool. When it is cool enough to handle, peel off the skin and scrap off any eggplant that remains on the skin, discard the skin.

3) Cut the eggplant in half and scrape away as many of the seeds as you can. Place the eggplant in a colander to drain for a few minutes while you make the gravy.

4) Melt the butter in a saucepan and whisk in the flour. Cook the flour butter mixture for a few minutes over medium low heat.

5) Slowly add the milk whisking constantly to keep it from lumping. Cook for a few minutes longer then, using a spatula scrape it into a large bowl.

6) Add the drained eggplant and mash lightly with a pastry blender or large fork. Add the grated cheese and season with salt and pepper to taste.

7) Keep warm on the stove top or reheat in the oven when ready to serve.

Directions

1) Grate cheese and set aside.

2) Cook the pasta in salted water according to package instructions. Drain, and run under cold water until pasta is cool, drain again.

3) Mix in remaining ingredients, minus chicken, in a separate bowl. Toss in pasta and chicken and toss gently to coat.

4) Chill until ready to serve.

Directions

1) If duck was frozen, make sure it is completely thawed. Rinse duck inside and out. Pat dry with paper towels.

2) Cut lemon into 1/4-inch slices. Cut cucumber into strings or strips.

3) Combine water, honey, lemon slices, soy sauce, and rice wine together in a sauce pot. Heat and bring to a boil. Reduce heat and simmer for 20 minutes. Keep sauce hot.

4) Take a meat hook or clean metal coat hanger and put through the neck part of the duck. Hold the meat hook, and dip the duck into the hot honey sauce. Let drip a few minutes, and dunk the duck again. Then over a baking pan, spoon the rest of the hot honey sauce over the duck, making sure to cover the duck completely. Continue to baste the duck until you’ve used all the liquid in the sauce pot.

5) Hang the duck in a cool, dry, well-ventilated place with a bowl beneath to catch any drips. Let the duck dry for five hours or overnight. Note: If you don’t have a place with great air circulation, dry the duck in an unheated room with a fan blowing on it.

6) After drying the duck, the skin will be very tight and dry to the touch. Remove the hook. Place the duck, breast side up on an oiled rack, so air can flow around the duck while it’s cooking. Place the rack in a roasting pan that has 2-3 inches of water in it, so the fat can drip into the water and not spatter in your oven or on the duck.

7) Place the pan in a 475 degree F oven and roast for 15 minutes, then turn the heat down to 350 degrees F and continue roasting for another 1 – 1/4 hour more. If you like, turn the breast meat side down about 30 minutes into roasting. When done, remove from oven and let sit 15 minutes.

8) While the duck is cooking, make scallion brushes. Trim off the roots and top green part of each scallion, leaving about a 4-inch piece. Make 1-inch lengthwise slits into the white end of each to create a brush. Put pieces into a bowl of ice water for about 20 minutes to bloom open. Drain, and refrigerate brushes until ready to serve. Cut cucumber into strings using a vegetable sting cutting tool, a mandolin, a potato peeler, or hand cut it into long stringy strips with a knife.

9) To serve, carve the duck and separate the meat and the skin.

10) To eat, use the scallions to brush hoisin sauce on the pancakes. Add about 3 ounces of duck meat some cucumber strings and scallion. Fold end over and roll up.

Directions

1) Peel and chop carrots into 1-inch pieces. Peel and smash garlic.

2) Preheat oven to 375 degrees F. Toss carrots in 1 Tbsp. of olive oil and garlic cloves in a roasting pan and cook in oven until the carrots become tender and slightly browned, about 45 minutes to one hour.

3) Remove from oven and place in a food processor or bowl of an hand immersion blender with the remaining ingredients. Puree until smooth. If mixture is tight, add a few more drops of orange juice to make mixture to your desired dipping consistency.

4) Place mixture in a chip and dip platter bowl and serve dip warm or cold. Surround dip bowl with chips.

5) Garnish dip by hanging a carrot curl and orange slice on the edge of the bowl. Sprinkle dip with chopped tarragon (optional).