Ghemeh

. 1 cup bean things
1/2 kilo cubed chicken thighs
1 onion
2 tablespoons tomato paste
1 can diced tomatoes
5 dried lemons
1 teaspoon turmeric
2 cups water

french fries

Chop onion and fry in oil. When soft, add chicken. Cook. Add tomato paste and a little black pepper. Cook a little and then add water, diced tomatoes, and dried lemons. Cover and cook 30 minutes or until lemons are soft and chicken is done.

Rinse beans. Fry in a little oil 2-5 minutes until browned. Add turmeric and a cup or more water. Cover and cook until soft.

Add beans to chicken mixture. Pour in severing bowl. Sprinkle with a little cinnamon and top with french soup. Serve with rice.

Better than Mix Brownies

Ingredients

• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Focaccia Bread

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 tablespoon active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 pinch ground black pepper
• 1 tablespoon vegetable oil
• 1 cup water
• 2 tablespoons olive oil
• 1 tablespoon grated Parmesan cheese
• 1 cup mozzarella

Directions

1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Taken from: http://allrecipes.com/recipe/focaccia-bread/detail.aspx

Focaccia Bread

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 tablespoon active dry yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 pinch ground black pepper
• 1 tablespoon vegetable oil
• 1 cup water
• 2 tablespoons olive oil
• 1 tablespoon grated Parmesan cheese
• 1 cup mozzarella

Directions

1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

Taken from: http://allrecipes.com/recipe/focaccia-bread/detail.aspx

Low Sugar and Whole Wheat Peach Muffins

(Makes 6 jumbo muffins, 12 regular muffins, or one loaf of bread)

Preheat the oven to 350F/175C. Spray muffin cups (or loaf pan) with non-stick spray. (I used 12 small muffin cups to make these, but you can also make 6 jumbo muffins or a loaf of bread.)

1/4 cup grapeseed oil (or butter)
3/4 cup Splenda (or sugar)
4 large or 4 1/2 small ripe peaches
1 egg, beaten
1 tsp. vanilla
1 1/2 cups white whole wheat flour (or white flour)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon

Remove seeds, peel, and dice all the peaches, then use 2/3 of the peaches to make puree and keep 1/3 for diced peaches. (Remember to keep out half of one peach if you're using small peaches; just eat that half!)

Mix together the oil (or butter) and Splenda (or sugar). Add the pureed peaches, egg, and vanilla.

In a separate bowl, mix together the white whole wheat flour (or white flour), baking powder, baking soda, and cinnamon. Mix the wet ingredients into the dry ingredients and gently combine.

Stir the diced peach pieces into the batter. Fill muffin cups (or loaf pan) with batter.

Bake about 37 minutes for small muffin cups or 40 minutes for large muffin cups or loaf pan. (This should be baked until a toothpick inserted into the muffins or bread comes out clean.) Let muffins or bread cool for 30 minutes for small muffins or one hour for large muffins or bread before eating.

* Adapted from: http://www.kalynskitchen.com/2010/10/recipe-for-low-sugar-and-whole-wheat_05.html

Banana Pudding

Ingredients

• 1-1/4 cups and 1 tablespoon white sugar
• 2/3 cup all-purpose flour
• 1/2 teaspoon salt
• 6 eggs, beaten
• 4 cups milk
• 1 teaspoon vanilla extract
• 1/4 cup butter, softened
• 4 bananas, peeled and sliced
• 1 (12 ounce) package vanilla wafer cookies
• 
  
• Directions
• 1. In medium saucepan combine sugar, flour and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.
• 
  
• 2. In 9x13-inch dish, layer pudding with bananas and vanilla wafers. Chill at least one hour in refrigerator before serving.

Taken from: http://allrecipes.com/recipe/banana-pudding-i/detail.aspx

Salsa!

• 3 pounds tomatoes
• 1/8 (12 ounce) can tomato paste
• 1/8 bunch cilantro
• 2 jalapeno chile peppers
• 1/4 medium head garlic
• 3/4 large green bell peppers, chopped
• 3/4 large onions, chopped
• 1 tablespoon and 1/4 teaspoon salt
• 2 tablespoons distilled white vinegar
• 1 tablespoon brown sugar
• 1 tablespoon and 1-1/2 teaspoons cornstarch
• 1 tablespoon water
• lemon juice to taste

Homemade Strawberry Cake

Adapted from Paula Deen’s Hummingbird Cake

Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
3 3/4 teaspoons baking powder
3/8 teaspoon salt
2 cups granulated sugar
3/4 cup vegetable oil
1 1/2 cup pureed strawberries, strained*
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
4 large eggs, beaten
red food coloring**

Directions:

- Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
- Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
- Prepare the cream cheese frosting (recipe below); frost as desired and refrigerate until ready to serve.

* You can use fresh or frozen strawberries. If you use frozen, let them defrost on a cookie sheet. Then place in a food processor and pulse until pureed. Run through a medium-sized strainer to remove the seeds. If you have some extra strawberries, try whipping up a quick batch of strawberry scones!

** While I did manage to avoid using red colored gelatin, I did add some food coloring to achieve that perfectly pink color. If you don’t care about getting the pink color, feel free to leave it out. I used about 5 drops, but you should add them one at a time until you achieve the color you are looking for.

Cream Cheese Frosting

1 8oz package of cream cheese, softened
1 stick of butter, softened
1 tsp. vanilla
~ 3 cups (approx. 1 box) confectioners sugar (powdered sugar)
1 TBL milk (if needed)

Directions:

- Beat cream cheese and butter together until smooth.
- Slowly add the sugar in 1 cup batches until desired sweetness is achieved. You may need less than 3 cups if you like your frosting less sweet.
- Stir in vanilla. Add milk slowly if you need a looser consistency.

*** taken from adashofsass.com/2009/03/01/homemade-strawberry-cake

Cheeseburger Zucchini Boats

3 small zucchini
1 pound ground beef
1 small onion, chopped tiny
1/2 t. garlic powder
1/2 t. chili powder
salt, basil, thyme
1 can diced tomatoes
1/2 cup shredded mozzarella

Cut off the ends of the zucchini and boil them for about 10 minutes. In the meantime brown hamburger meat, onion, garlic powder, basil, thyme and chili powder. Salt to taste. Add tomatoes. Slice the zucchini in half long ways and scoop out the insides. Add to meat mixture. Fill 'boats' with meat mixture. Top with shredded cheese. Melt cheese in the broiler and serve!

adapted from: http://heavenlyhomemakers.com/zucchini-recipes-cheeseburger-zucchini-boats

Baked Oatmeal

Ingredients

• 3 cups rolled oats
• 1/2 cup brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 2 eggs
• 1/2 cup melted butter
• 2 teaspoons vanilla extract
• 3/4 cup dried cranberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in dried cranberries. Spread into a 9x13 inch baking dish.
3. Bake in preheated oven for 40 minutes.

*Adapted from http://allrecipes.com/Recipe/Baked-Oatmeal-II/Detail.aspx

Maple Granola

Preheat your oven to 350 degrees. Dump into a big bowl, and stir until the oats are evenly coated:

• 10 cups rolled oats
• 1 tsp salt
• 1 1/4 cup maple syrup
  

Spread it all out on a large cookie sheet and bake for 30 minutes, taking it out every five minutes to stir it around, and keep it in an airtight container shortly after taking it out of the oven, so it stays very crunchy.

Sour Cream Pumpkin Bundt Cake

STREUSEL
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoons butter or margarine

CAKE
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups granulated sugar
1 cup (2 sticks) butter or margarine, softened
4 large eggs
1 cup Pure Pumpkin
1 cup yogurt or sour cream
2 teaspoons vanilla extract

GLAZE
1 cup powdered sugar, sifted
Milk as needed

Directions

PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.

FOR STREUSEL:
COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

FOR BATTER:
COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

TO ASSEMBLE:
SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan.

BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

FOR GLAZE:
COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

* Recipe from http://www.verybestbaking.com/recipes/28713/Sour-Cream-Pumpkin-Bundt-Cake/detail.aspx

Red Velvet Cake

1 ½ c sugar

1 c butter

½ c veggie oil

3 eggs

2 ½ c flour

1 tsp salt

1 tsp baking powder

2 TBSP coca

1 tsp vanilla

1 c buttermilk (or 1 c milk and 1 tsp lemon juice)

1 ½ tsp baking soda

2 tsp white vinegar

2 oz red food coloring (this is US food coloring; I just add some powder stir and keep adding until I get it real red; remember when you add the flour it will lighten up)

Preheat oven. Grease and flour pans (either two circle or a 9x13 or cupcake). Cream sugar, butter, and oil. Beat in eggs, one at a time. Add vanilla and food coloring, and mix well. Sift together the dry ingredients. Gradually and alternately add flour mixture and milk. Mix the b. soda and vinegar together first, then add to mixture and mix well. Pour into pans. Bake at 350 for 30 min.

Icing:

About 2 ½ c. powdered sugar (can add more or less depending on taste)

Package of cream cheese

½ - ¾ c butter

2 tsp vanilla

Beat together. Ice the cake when it has completely cooled.

Swiss Cashew Tossed Salad

Ingredients

• 1/3 cup white vinegar
• 3/4 cup sugar
• 2 teaspoons prepared mustard
• 1 teaspoon grated onion
• Dash salt
• 1 cup vegetable oil
• 1 teaspoon poppy seeds
• 1 medium bunch romaine, torn
• 1 cup salted cashew halves
• 4 ounces Swiss cheese, julienned

Directions

• In a blender, combine the vinegar, sugar, mustard, onion and salt; cover and process until well blended. While processing, gradually add oil in a steady stream. Stir in poppy seeds. In a salad bowl, combine the romaine, cashews and Swiss cheese; serve with dressing. Yield: 8-10 servings.

* from http://www.tasteofhome.com/Recipes/Swiss-Cashew-Tossed-Salad

Jay's Signature Pizza Crust

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/3 cups all-purpose flour

Directions

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

* Off allrecipes.com http://allrecipes.com/Recipe/Jays-Signature-Pizza-Crust/Detail.aspx

Moist Yellow Cake

Moist Yellow Cake

1 cup (2 sticks) of butter (room temperature)
2 cups of sugar
4 eggs (room temperature)
3 cups of sifted self-rising flour (or 3 cups flour, 3 3/4 t. baking powder, 3/8 t. salt)
1 cup of whole milk (room temperature)
1 teaspoon pure vanilla extract (McCormicks)
1/2 teaspoon butter flavoring

• Preheat oven to 350 degrees.
• Grease and flour (3) 8 inch cake pans.
• Using a mixer, cream butter until fluffy.
• Add sugar and continue to cream for about 7 minutes.
• Add eggs one at a time. Beat well after each egg is added.
• Add flour and milk (alternating to creamed mixture), beginning and ending with flour.
• Add vanilla and butter flavoring to mix; until just mixed.
• Divide batter equally into three cake pans.
• Hold each layer about 3 inches above your counter and carefully drop the pans flat onto counter several times to ensure release of any air bubbles. This will help you have a more level cake.
• Bake for 25 – 30 minutes (depending on your oven) until done.
• Cool in pans for 5 – 10 minutes.
• Remove and immediately wrap each layer in plastic wrap to seal in moisture. Cool completely on wire racks.
• Once cooled, you are ready to assemble your cake.

Here’s a little trick to add moisture into your layers:

• Combine 1 cup of sugar and 2 cups of water.
• Bring to boil and boil for approximately 3 minutes. Let cool.
• Pour liquid into a spray bottle or pouring bottle.

* Recipe from http://www.bakerella.com/finally-i-found-it/

Spring Rolls

3 Chicken thighs
1 Onion
1 Zucchini
1 Carrot
Soy Sauce
Oil
Yufka

Cut chicken into tiny pieces. Place in pan and sprinkle with soy sauce. Chop the onion and zucchini into tiny pieces and add to pan. Grate the carrot and add to pan. If needed add a little more soy sauce. Sprinkle with oil and cook until chicken is done.

Cut yufka into triangles (or better yet, buy the ones already cut in triangles). Put a small amount of chicken mixture at the wide end of the triangle. Roll twice. Fold ends in, and finish rolling. Place on a pan. When all the rolls have been completed, place pan in freezer. When ready to cook, heat oil. Place spring rolls into oil side by side. Cook until both side are golden brown (flipping them over when one side is completed).  You can also brush with olive oil and bake at 350.  Flip once and cook until golden and crispy.  Not quite as yummy, but healthier. 

Yummy Gummy BBQ Sauce

1 cup ketchup

1/4 cup brown sugar

1 tbsp liquid smoke

1 tbsp mustard

1 tsp Worcestershire sauce

small onion

little bit of oil

Saute the onion and add all the other stuff. Let it simmer a bit, and let it cool before bottling it.

BBQ Chicken tostadas

Step 1:

Homemade Tortillas

3 1/2 cups all purpose flour
1 tsp. salt
1/2 tsp. baking powder
7 Tbsp. vegetable oil
1 cup warm water

Mix dry ingredients together. Stir in oil. Stir in warm water slowly. Once the ingredients are coming together take it out and place it on a lightly floured board and knead the dough until smooth (about 5 minutes). Cover the dough and let rest in warm place for 15 minutes. After the rest, roll the dough into small balls. Press with tortilla press. Cook in a hot skillet. Cook on one side until it bubbles and then flip it over and cook about a minute, until lightly browned.

* recipe from a friend's blog: http://recipesforroger.blogspot.com/

Step 2:

Fry tortillas in a bit of oil.

Step 3:

Cut bit size pieces of chicken. Season with garlic, salt, a little taco seasoning and a little chili powder. Cook in a little oil.

Step 4:

On a baking sheet place fried tortillas. Layer with chicken and cheese and cook in the over until cheese is melted and slightly brown.

Step 5:

Cover with BBQ sauce and enjoy!

Pie Crust

1 cup flour

1/2 teaspoon salt

1/2 cup margarine

1/4 cup milk

Combine flour and salt. Cut in butter. Mix in milk. Try not to touch. Roll out, etc.

You can also add some spices (garlic, oregano, basil, etc.) with the salt, if you're making a salty dish (chicken pot pie, egg casserole).

Fried Vegetables

3/4 cup dried black eyed peas (soaked in water overnight)

1 pound cubed beef

1/2 cup chopped onions

1 liter water

1 can fried vegetables

5 dried lemons

oil to cook the meat and onions in

Brown onions and beef in oil. Add black eyed peas and water. Poke holes in dried lemons and add to pot. Cook until the black eyed peas are tender. Add can of fried vegetables. Simmer for 30 minutes or longer to allow flavors to meld together. Serve over rice.

* serve with yogurt salad on the side. Mix plain yogurt, grated cucumber, salt and garlic (to taste).

Fajita Seasoning Mix

Ingredients:

3 T cornstarch

2 T chili powder

1 T salt

1 T paprika

1 T sugar

2 1/2 tsp. crushed chicken bouillon cube

1 1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. cayenne pepper

1/4 tsp. crushed red pepper flakes

1/2 tsp. cumin

Mix together and store in a cool, dry place. Makes 3 commercial packets worth.

* Recipe from: http://busycooks.about.com/od/homemademixes/r/fajitaseasonmix.htm

Poppy Seed Chicken

Ingredients

• 5 cups chopped cooked chicken
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1 1/2 cups crushed buttery round crackers
• 1 teaspoon poppy seeds
• 1/2 cup butter, melted

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the chicken into a 9x13 inch baking dish. In a medium bowl, stir together the condensed soup and sour cream. Pour over the chicken. In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce.
3. Bake for 30 minutes in the preheated oven, until the top of the casserole is browned and the sauce is bubbly.

* recipe from: http://allrecipes.com/Recipe/Poppy-Seed-Chicken-II/Detail.aspx

** Serve with Rice

Oatmeal Cookies

3/4 cup oil

1 cup brown sugar

1/2 white sugar

1 egg

1/4 cup water

1 tea. vanilla

1 cup + 4-5T flour

1 tea. salt

1 tea. cinnamon

1/2 tea. soda

3 cups oatmeal

Mix all together and drop by teaspoonfuls to cookie sheet. Bake at 350F for 5-10 minutes or until lightly browned

* recipe compliments of Kathy R

Alfredo Sauce

Ingredients

• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Directions

1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

* recipe from: http://allrecipes.com/Recipe/Alfredo-Sauce-2/Detail.aspx

** We typically leave out the parsley and add chicken and broccoli and serve over penne pasta