I want the recipes for the food/pizzas they sell at Whole Foods!! Its all so delicious?

Im a big fan of the buffet inside Whole Foods store and I just want to recreate some of teh dishes and mostly the pizzas at home...


Anybody know where i can get them?I want the recipes for the food/pizzas they sell at Whole Foods!! Its all so delicious?
you can buy the WFM Cookbook at most of their stores, I bought several as gifts a couple years back and kept one, I use it all the time!I want the recipes for the food/pizzas they sell at Whole Foods!! Its all so delicious?
you can go to this site and type in the nae of the place or food it should be edible of course try pizza hut or anything else it will give you there recipe its easy:





http://www.topsecretrecipes.com/recipes.鈥?/a>

consumer credit counseling

What are ';hearts of palm';--I see them in recipes and in the grocery store. But what ARE they?

Are they part of a palm tree-certain kinds of palm trees? Can you use them like artichokes? What can we use them in and are they good for you?What are ';hearts of palm';--I see them in recipes and in the grocery store. But what ARE they?
The delicious tasting heart of palm is actually low in calories and fat and high in fiber:





Heart of palm (or “palmito”) comes from a perennial palm tree native to the humid tropics of America. For centuries it has been cultivated by indigenous communities in the Amazon Region, as a subsistence plant on small farms. However, in recent years it has aroused interest among farmers, industrialists and researchers from Central America to Brazil, mainly due to heart of palm’s multiple uses.





Palmito is the central part or heart of some wild varieties of palm trees that originated in the South American tropical jungle. These varieties have undergone a process of adaptation and become a farm species.





The main variety that has been domesticated is the botanical species Bactris gasipaes of the Palmaceae family, known in Ecuador as “chontaduro” and in Costa Rica as “pejibaye.”





Heart of palm is considered a very exotic gourmet product. It has a high fiber content and no cholesterol. It also has large amounts of iron and calcium. Heart of palm is soft, ivory-colored, firm in texture and delicate in flavor. It is typically used in salads or “ceviches” or even mixed in or fried for main dishes.





The heart of palm is growing daily in the variety of uses - the beauty of this gourmet vegetable is that is is so versatile.








Nutritional Content of Heart of Palm per 100 g of Utilizable Product


COMPOSITION AMOUNT


Moisture 91.70g Protein 4.10 g


Carbohydrates 2.60 g


Fats 0.60 g


Fiber 0.70 g


Ash 1.00 g


Calories 27.50 calories


Carotene 0.12 mg


Thiamin 0.04 mg


Riboflavin 0.12 mg


Niacin 0.79 mg


Ascorbic Acid 13 mg


Calcium 81 mg


Phosphorus 109 mg


Iron 1.50 mg





The company I work for had a party at the Taste of Texas the other day and I had some heart of palm on my salad from the salad bar. Basically you just open the can of this vegetable rinse and drain it and garnish salads with it. It is now also available fresh in some speciality markets.





Here is another recipe for you from renouned chef Wolfgang Puck:


Hearts of Palm Salad with Shaved Parma Ham





Serves 8





Preserved Lemon Vinaigrette:


1 tablespoon diced Preserved Lemon Peel (see ';Sauces and Dressings';)


1 teaspoon chopped fresh chives


1 teaspoon sugar


1/2 teaspoon salt


1/4 cup Champagne vinegar


2/3 cup extra-virgin olive oil


Freshly ground black pepper





4 pounds fresh hearts of palm, outer husks removed, or 1 pound canned hearts of palm, drained


1/4 pound thinly shaved Parma ham


1 cup micro greens or small mixed baby salad greens


4 teaspoons extra-virgin olive oil


Salt


Freshly ground black pepper


4 teaspoons julienned Preserved Lemon Peel, recipe follows





For this Hawaiian-inspired first-course salad, you’ll find fresh hearts of palm in some well-stocked produce sections and specialty food stores. If not, substitute canned hearts of palm for this recipe from Spago Maui.





1. For the Preserved Lemon Vinaigrette, in a mixing bowl, stir together all the ingredients. Season to taste with a little more salt and some pepper. You should have about 1 cup of dressing. Cover and set aside.





2. If using fresh hearts of palm, you should have some bigger, thicker pieces and some smaller, thinner pieces. Put the bigger pieces in a nonreactive dish and cover them with 3/4 cup of the Preserved Lemon Vinaigrette. Cover with plastic wrap and marinate in the refrigerator for 2 hours.





3. Drain the marinated hearts of palm and wrap each piece in a piece of ham. After the pieces are wrapped, cut them crosswise into 1/2-inch-thick rings. Slice the smaller pieces into 1/4-inch thick rings and set aside.





4. Drape half of each serving plate with the remaining Parma ham.





5. In a mixing bowl, toss the mesclun with the sliced small hearts of palm and 4 teaspoons of extra-virgin olive oil and season to taste with salt and pepper. Mound some of the greens mixture in the center of each serving plate. Place the ham wrapped rounds around the salad. Drizzle the remaining Preserved Lemon Vinaigrette around each plate and garnish with the julienned Preserved Lemon Peel. Serve immediately.





Another recipe is:





Hearts of palm, avocado, and red onion salad with corriander dressing





In the West Indies, salads are rarely leafy; rather they are often based on avocado and onion. We added hearts of palm for an additional tropical touch.





Can be prepared in less that 45 minutes.





serving size





Serves 8.





For vinaigrette


1 small garlic clove


1/4 cup fresh coriander, washed and spun dry


3 tablespoons fresh lemon juice


1/2 teaspoon sugar


1/4 teaspoon salt


1/2 cup olive oil





For salad


a 14-ounce can hearts of palm, drained


4 California firm-ripe avocados


1 small red onion, sliced thin


Boston lettuce leaves (from about 2 heads)


preparation


Make vinaigrette:


In a blender purée garlic and coriander with lemon juice, sugar, and salt. With motor running add oil in a stream, blending until dressing is emulsified.





Make salad:


Cut hearts of palm and avocado into 3/4-inch cubes and in a large bowl with a rubber spatula gently toss with onion and vinaigrette until combined well.





Line 8 salad plates with lettuce leaves and mound avocado mixture on top.





Enjoy!What are ';hearts of palm';--I see them in recipes and in the grocery store. But what ARE they?
Hearts of palm are, literally, the heart of the sabal Palmetto, a tall, tough-barked graceful palm that is the state tree of Florida. Called ';swamp cabbage'; by native Floridians, it was long regarded as poor people's food--and was actively cut down as a source of food during the Depression, no mean task in the days before chain saws. It wasn't long, however, before its extreme tenderness and delicacy was noticed--and its name changed from ';swamp cabbage'; to ';millionaires' salad.'; It wasn't long after that, then, that Florida enacted a state law to protect it from the ravenous gourmets.


Hearts of palm, of course, has flourished for thousands of years throughout Central and South America. In fact, at the time Columbus arrived in the new world, the Carib Indians were taking full advantage of what they called the Pejibaye tree. They housed themselves with its bark; put a roof over their heads with the leaves; ate the nuts of the mature tree...and ate the center core of the young plants.





Today this young tree is grown, harvested, and canned as a cash crop throughout Central and South America, especially Brazil. It needs 150 inches of rainfall each year to flourish, and cannot endure freezing weather. It is harvested at the age of 12 months, when the plant is about 5 feet tall and has an outside perimeter of 4 inches. To read about and see the process unfold before your eyes, you might visit www.ifrance.com/itenez and select the language of your choice there.





Hearts of palm have no cholesterol; have excellent fiber content, hardly any fat content, and are low in calories


Salad:


1 15 ounce can hearts of palm, drained and diced, about 1 1/2 cups


1 16 ounce can pitted medium black olives, drained


10 ounces frozen peas


1/2 minced red onion


3 ripe tomatoes, cut into wedges


1/3 cup chopped parsley


Dressing:


1/3 cup red wine vinegar


1 teaspoon prepared yellow mustard


4 cloves garlic, passed through a press


1/4 teaspoon ground black pepper


1/2 virgin olive oil


8 ounces feta cheese, cubed


PREPARATION:


Combine the salad ingredients in a bowl.


In a separate bowl, combine all ingredients except the cheese and oil and mix. Blend in the oil and season to taste. Pour over the salad and refrigerate several hours before serving.


To serve, toss with the feta cheese and serve.


About 8 servings.

What are some recipes Irish Breakfast and Early Evening Teas that are served in Ireland?

I need help on finding these recipes because google is not helping one bit. I need them for a project in my cooking classWhat are some recipes Irish Breakfast and Early Evening Teas that are served in Ireland?
Irish Breakfast Scones





2 1/2 cups all-purpose flour


1/2 teaspoon salt


2 tablespoons butter


2 tablespoons granulated sugar


2 teaspoons baking powder


1/2 cup raisins


7/8 cup milk





Heat oven to 400 degrees F.





Sieve flour and salt into a bowl. Rub in the butter with your fingers or a pastry blender. Add the sugar, baking powder and raisins and mix together well.





Add the milk and mix into a loose dough. Turn onto a floured board and knead until smooth (about 10 times). Roll out; cut the dough in half, then into quarters and then into eighths. Place on a lightly floured baking sheet, then brush the top of each scone with milk and sprinkle with sugar.





Bake for 15 to 20 minutes. When done, transfer to a wire rack to cool.








Irish Omelet





6 small eggs, separated


4 medium size potatoes, cooked and mashed


Lemon juice


1 tablespoon chopped chives or scallions


Salt and pepper to taste


1 tablespoon butter





To the mashed potato, add the beaten egg yolks. Mix the two ingredients thoroughly and then add the lemon juice, chives, salt and pepper.





Heat the butter in an omelet pan.





Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until it turns golden, then run under the broiler to finish.





Afternoon Tea Recipes


Cucumber Sandwiches





Thinly-sliced, good-quality white bread





Salted butter





Cucumbers with the skin shaved off, cut into slim discs (and for decoration, some full length curls made using the peeler)





How to make them





Step 1: Spread the bread with a thin layer of butter, and then cut off the crusts.





Step2: Thinly slice the cucumber and fill the sandwich with a single layer of crunchy cucumber.





Step 3: Put the top on and cut into neat triangles. Serve garnished with long whorls of shaved cucumber.





Classic Victoria Sandwich


4 large eggs





225 g caster sugar





225 g self-raising flour





225 g butter (room temp)





I teaspoon vanilla extract





Step 1: Preheat the oven to 190 degrees.





Step 2: Cream together the caster sugar and butter until fluffy.





Step 3: Add the eggs one at a time, mixing them in very carefully and beating well.





Step 4: Add vanilla extract, is using, and then fold in the well-sifted flour.





Step 5: Split the mixture into the tins.





Step 6: Bake for 20 minutes or until a skewer comes out clean.





Step 7: Remove from the oven and turn onto a wire rack. Cool.





Step 8: Fill with top quality strawberry or raspberry jam and thick double cream, dust generously with icing sugar and serve for a classic Victorian tea treat.What are some recipes Irish Breakfast and Early Evening Teas that are served in Ireland?
This might be a lot of food but, here's a traditional Irish breakfast


http://www.foodireland.com/recipes/Break鈥?/a>


And..


Here's a nice evening tea...


http://www.drinksmixer.com/drinkn1m4061.鈥?/a>

Anyone have any great ';tried and true'; potluck dinner recipes?

I am needing a dessert and casserole type dish for potluck this Sunday. Thanks in advance! :))Anyone have any great ';tried and true'; potluck dinner recipes?
BROCCOLI %26amp; TWO CHEESES CASSEROLE





This is the best broccoli casserole that I'v ever eaten. The two types of cheese really make it superb!





2 small bags or one family-size bag broccoli pieces


1 large onion, cut into big pieces


2 cans cream of mushroom soup


1 bag each, shredded mild cheddar and monterrey jack {size opt}


1 sleeve ritz crackers, crushed


1/2 cup melted butter





Boil broccoli and onions together until tender, Drain. In large bowl add broccoli and onions, both cans of soup and both bags of cheese. Mix well. Pour into large casserole dish. In separate bowl, combine crushed crackers and melted butter. Mix until cumbly. Spread over broccoli and bake at 350 until cracker crumbs are golden brown


----------------------------





Conniosseur's Casserole





1 12 pz can white shoe peg corn drained


1 16 oz can French cut string beans drained


1/2 cup celery chopped


1/2 cup onion chopped


1 2 oz jar pimentos chopped


1/2 cup sour cream


1/2 cup sharp Cheddar cheese, grated


1 10 3/4 oz can cream of celery soup


1/2 tsp salt


1/2 tsp pepper





Topping:


1 cup Ritz cracker crumbs


1/2 stick butter, melted


1/2 cup slivered almonds





Mix all ingredients except topping. Place in 1 1/2 qt. casserole. Sprinkle topping over casserole.


Bake at 350 for 45 minutes. Serves 8.





(I have subbed water chestnuts chopped for the celery and it is very good.)


---------------------------





Grown-Up Macaroni %26amp; Cheese





4 oz thick-sliced bacon


Vegetable oil


Kosher salt


2 cups elbow macaroni or cavatappi


1½ cups milk


2 Tbsp. unsalted butter


2 Tbsp. all-purpose flour


4 oz Gruyere cheese, grated


3 oz extra-sharp Cheddar, grated


2 oz blue cheese, such as Roquefort, crumbled


¼ tsp freshly ground black pepper


Pinch nutmeg


2 slices white sandwich bread, crusts removed


2 Tbsp. freshly chopped basil leaves





Preheat the oven to 400ºF. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.


Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.


Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.


Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.





--Ina Garten


-------------------------------





Buttermilk Pound Cake





1 cup butter (no substitutes), softened


3 cups sugar


4 eggs


3 cups all-purpose flour


1/4 teaspoon baking soda


1 cup buttermilk


1 teaspoon vanilla extract


Confectioners' sugar, optional





In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add alternately with the buttermilk and beat well. Stir in vanilla. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 10 minutes or until cake tests done. Cool in pan for 15 minutes before removing to a wire rack to cool completely. If desired, dust with confectioners' sugar.


--------------------------------------…





Chocolate Pudding Cake





This makes a nice cake layer that magically floats atop a layer of warm, fudge pudding!





3/4 cup granulated sugar


1 cup plain flour


1/4 teaspoon salt


2 teaspoons of baking powder


2 Tablespoons cocoa


½ cup milk


1 teaspoon of vanilla


3 Tablespoons melted, cooled, margarine





Sift sugar, flour, salt, baking powder and cocoa together in pan. Stir in milk, margarine and vanilla. Batter will look like brownie batter. Spread batter into greased baking dish (Pyrex bowl or 9”x15” dish).





TOPPING:


½ cup of granulated sugar


½ cup brown sugar


1/4 cup cocoa





Mix topping sugars and cocoa together and sprinkle dry ingredients over batter. Pour 1 ½ cups of tap water over all. DO NOT STIR.





Place in oven and bake at 350ºF for 45 minutes or until topping is done. (In the baking process, ingredients will reverse themselves - finished product will look like a brownie on top and have chocolate pudding on bottom.)





Serve in bowls with spoons. Serves 6-8 people. Good with vanilla ice cream or cool whip.


----------------------------------





Blueberrry Delight





Crust:


2 cups flour


2 sticks butter,melted


1/2 cup chopped pecans





Mix together and press into a 9 x 13 cake pan. Bake at 350 for about 15 minutes until slightly brown. Let cool completely.





Filling:


1 8 oz. cream cheese,softened


1 8 oz. cool whip


1 box powdered sugar





Mix together and spread on top of crust. Top with 1 can of blueberry pie filling. (Can use any type of pie filling you like.)Anyone have any great ';tried and true'; potluck dinner recipes?
CORN CASSEROLE





1 can whole kernel corn, drained


1 can creamed corn


2 eggs, beaten


1 box Jiffy corn muffin mix


1 stick butter, melted (or 1/2 c. oil)


1 c. sour cream


1/4 - 1/2 tsp. garlic powder (opt.)


Shredded cheese (opt.)





Mix all ingredients except cheese. Sprinkle shredded cheese on top, if desired. Bake in casserole dish or 9';x13'; baking dish for 30 to 45 minutes or until fully cooked in center.





Chocolate Chip Treasure Cookies





1 1/2 cups graham cracker crumbs


1/2 cup all-purpose flour


2 teaspoons baking powder


1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)


1/2 cup butter or margarine, softened


1 1/3 cups flaked coconut


1 (12 ounce) package semi-sweet chocolate chips


1 cup chopped walnuts





Preheat oven to 375 degrees F. In small bowl, combine graham cracker crumbs, flour and baking powder. In large mixing bowl, beat EAGLE BRAND® and butter on low until smooth. Add crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9 to 10 minutes or until lightly browned Store loosely covered at room temperature.
Enchilada Cassarole





For potluck dinner's I double the recipe





Brown together....


1 pound ground beef


1/2 cup chopped onion





Drain drippings...


Add


1 can each tomato soup and cream of chicken soup


1 can chopped chillies.


Reheat.





Place one layer of flour tortillas in the bottom of 9X13 casserole. Spoon half of beef mixture on top. Place another layer of flour tortillas, spoon remaining beef mixture on top.





Cover with 1/2 cup of grated cheddar cheese on top. Pour 1/4 cup milk over top (if cooking in an electric oven omit the milk).





Bake at 350 degrees until cheese melts.
This is always a big hit - It's Penne with 5 Cheeses





Kosher salt


2 cups heavy cream


1 cup crushed tomatoes in thick tomato puree


1/2 cup freshly grated Pecorino Romano (1 1/2 ounces)


1/2 cup shredded imported Italian fontina (1 1/2 ounces)


1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces)


2 tablespoons ricotta cheese


1/4 pound fresh mozzarella, sliced


6 fresh basil leaves, chopped


1 pound imported penne rigate pasta


4 tablespoons (1/2 stick) unsalted butter





Preheat the oven to 500 degrees F.





Bring 5 quarts of salted water to a boil in a stockpot.





Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.





Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine.





Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.





And here's a super easy cobbler recipe - make it with the flavor of your choice!





1/2 cup butter or margarine, melted


1 cup sugar


3/4 cup flour


1/2 teaspoon salt


2 teaspoons baking powder


3/4 cup milk


1 (15 ounce) can pie filling





Melt butter or margarine in baking dish.


Mix sugar, flour, salt, and baking powder.


Add milk and mix well.


Pour batter into melted butter-- do not stir.


Pour pie filling into batter (I drop it by spoonful and put several spoons in the middle and then divide the rest into the corners and sides-- do not stir).


Bake@ 350° for 50 minutes to 1 hour or until golden brown.
Make a couple of these pies. The Lemon is my daughter's favorite, and you can make them the day ahead:





LEMONADE PIE


1 large container Cool Whip


1 (6oz) can frozen lemonade, thawed %26amp; undiluted


1 can Eagle Brand sweetened, condensed milk


1 9'; graham cracker crust (storebought is fine)


extra Cool Whip for the top


Mix Cool Whip, lemonade %26amp; milk together really well and pile into the crust. Dollop extra Cool WHip around the edges. Chill at least 4 hours.... (can also use pink lemonade or limeade - which tastes like Key Lime Pie)





Since it's a pot-luck, and assuming the main dish will be sitting out on a table, why not bring an ANTIPASTO SALAD?





1 small head cauliflower, separated


1 green bell pepper, cut into 1/4'; strips


1-3 large carrots, cut into 1/4'; strips


1 red onion, sliced into rings


4 stalks celery, cut into strips


5 oz. stuffed green olives


6 oz. pitted black olives


1/2 lb. fresh mushrooms, sliced


1/2 to 1 cucumber, sliced


Optional Ingredients: cherry tomatoes, radishes, Italian peppercinis, salami or pepperoni slices, cubes of mozzarella or provolone cheese





OREGANO DRESSING:


1-1/2 c. vinegar, slightly warmed


1 c. olive oil


4 TB. sugar


1 tsp. oregano


2 tsp salt - pepper to taste


Combine all ingredients and whisk until well blended


Place all salad ingredients into a large bowl with a lid (like Tupperware). Add dressing and toss well. Can be made well ahead and refrigerated; tossing occasionally. Drain before serving.... Serves 12 (or more, depending on how much of the optional things you add)
Jambalaya





8 oz Andouille sausage or Chorizo (about 2 sticks), diced


2 lb boneless chicken breast, diced


2 (14 1/2 ounce) can diced tomatoes


5 cups chicken broth


2 (8 ounce) package Zatarain's jambalaya mix





Directions





Add 2 tbs oil to a large pot, and over medium heat, brown the meats. Add canned tomatoes, Zatarain's and chicken broth in place of the water called for in the Jambalaya mix. Bring to a boil, cover and simmer for about 30 minutes.





*** If you want this to be LESS spicy: the spice mixture in the Zatarain's box is clumped together. You can ';catch'; it, and add half or two-thirds -- whatever you think you'd prefer. I use it full-strength for this, because I'm adding so much meat to the boxed mix.








Berry Cobbler:





1 cup all-purpose flour


2 teaspoons baking powder


1/2 teaspoon salt


1 cup milk


1/2 cup butter, melted


2 1/2 cups fresh (or frozen, thawed %26amp; drained) mixed berries


1 cup sugar


Cream, whipped cream or ice cream, if desired





1. Heat over to 375ºF.





2. Mix flour, baking powder, salt and milk in ungreased 8-inch square pan or skillet. Stir in butter until blended.





3. Mix berries and sugar; spoon over batter.


(If you'd prefer, mix berries and sugar; let stand about 20 minutes or until fruit syrup forms before spooning over batter.)





Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream.
Everyone raves about this salad and even the kids love it.





Strawberry and Feta Salad





Original recipe yield: 10 servings


INGREDIENTS


1 cup slivered almonds


2 cloves garlic, minced


1 teaspoon honey


1 teaspoon Dijon mustard


1/4 cup raspberry vinegar


2 tablespoons balsamic vinegar


2 tablespoons brown sugar


1 cup vegetable oil


1 head romaine lettuce, torn


1 pint fresh strawberries, sliced


1 cup crumbled feta cheese








DIRECTIONS


In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.


In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.


In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
Classic, gooey homemade mac %26amp; cheese!





This is a really easy recipe, and you can change the cheese to whatever you want...I usually use half sharp cheddar and half fontina. If it's a large gathering, double the recipe. This is always popular...just make sure to not overcook the pasta!








3 tablespoons butter


3 tablespoons flour


1 1/2 cups whole or 2 percent milk


3 cups shredded white cheddar cheese


1/2 teaspoon dry mustard


1/4 teaspoon ground cayenne pepper, a couple pinches


Salt


1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it





Heat a medium, deep skillet over medium heat. Add butter. When butter melts, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with dry mustard and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.
The easiest dessert I've ever made, and the one that always gets eaten is my Cherry/Chocolate Trifle.





All you need is a large can of cherry pie filling, a box of instant chocolate pudding, a tub (12 oz) of Cool Whip, and either brownies or a moist chocolate cake.





Make the pudding according to the directions and mix in half of the cool whip after the pudding sets. Next, cut up the brownies/cake into bite size pieces. In the trifle bowl, layer the cake, pudding, cherries until you get close to the top. You should end with a pretty layer of cherries. Put the rest of the cool whip in a zip bag, snip the corner, and pipe the cool whip on top of the cherries (circle the edge) then crumble a bit of the cake/brownie on top of the cherries like confetti.... it just adds to the presentation.





I have always taken home an empty trifle bowl. Other variations you could do:


strawberries, pound cake, and vanilla pudding


Heath Bar, chocolate cake, chocolate pudding


blueberries, yellow cake, lemon pudding


bananas, nilla wafers, banana and vanilla pudding





I don't have a casserole dish recipe, because everyone always wants me to do a trifle.... :)
Everyone makes heavy desserts, lots of chocolate. So go light! Serve a angel food cake plain. Place a bowl next it with fruit. Take frozen or fresh mixed berries, strawberries, blueberries, black %26amp; red raspberries in a bowl, sprinkle with a little sugar %26amp; they will make their own juice. Be sure to cut the strawberries in half. Per cut the cake into slices, easier. Then folks can spoon fruit on to the cake. Also have cool-whip on the side as well. Yum!


For meat, meatloaf, stuffed peppers or stuffed cabbage rolls.


Enjoy!
Jello ';Broken Glass Cake'; and Green Enchilada Casserole
sue how do you make broken glass cake? sounds intresting

Any ideas on recipes for a 10 month old?

I am not the best cook in the world but since my daughter has been eating solids i have been trying my best to cook healthy recipes rather than those jars. Just wondered if anyone has any simple recipes for me to try?Any ideas on recipes for a 10 month old?
Keep it simple! My daughter absolutely loved chopped up soft foods like avacado, tofu, canned fruit (no sugar added), and canned veggies (no added salt). Things that you might think are gross, she might love! One thing I did to get her to eat her jar food (like mixed veggies) was to add some of those chunky foods to it, like tofu. She was so glad to be eating something solid, that she would eat anything from a jar after that. Good luck and just keep trying lots of different things. Just keep the salt and sugar to a minimum. Getting her to eat a variety of things now will pay off in the future. :)Any ideas on recipes for a 10 month old?
purchase a blender ,everything grown UPS eat ,just blend .


i never purchase baby food ,unless i was out .
My son loved cod in butter sauce with carrot and potato all mashed together,or broccoli cauliflower potato and some grated cheese again mashed up.
Tuna Patties are great for kids, and they are good finger foods. They are so simple to make.


Otherwise you can try Pastry Rolls, And lots of Home Made mini foods :)





If you want any recipies feel free to email me :)
Pineapple Yogurt Juice





Assuming your daughter isn't allergic to Yogurt or Pineapple Juice.





Put equal parts plain yogurt and pineapple juice into the blender(You use the empty yogurt container to measure the juice), blend it, and serve it either in a bottle or whatever she likes to drink from. We called it ';Yogurt Juice'; and my little ones loved it. It is inexpensive and the pediatrician said the idea was great.
boil i cup rice with 1 tomato and i potato and 1 boneless piece of chicken till the rice is really thin and the potato and chicken is really soft, also add a little salt and black pepper if necessary, then just paste it up and serve it to your 10 month old
I agree with IMS but just be careful when addi ng salt if you are gonna feed your baby your own food, Mashed veg, with a little gravy has always been a good one, babies love it, Also try finger foods, stuff they can pick up to suck and chew, your baby may not have teeth yet, but their gums are very hard, ..





Also buy an ice cube tray, try freezing what you make, then you wont have to worry everyday about cooking for your baby, cos you will have a batch in the freezer....





Good luck
I know it was hell for me with my first son too.





Use Butternut, broccoli, gem squash, carrots, potato, baby marrows, pumpkin...


U can mix any of these and steam them together...


My son loved marrow, butternut and broccoli which i steamed, mashed with some butter and added some marmite for taste...





Try it.... Good luck

Any good vegetarian recipes for a slow cooker?

Here are some links to recipes...





Vegetarian Crockpot recipes





Crockpots


http://www.johnrussell.name/recipes/croc鈥?/a> (several recipes)


http://www.ellenskitchen.com/recipebox/g鈥?/a> (gluten roast)


http://www.ellenskitchen.com/recipebox/g鈥?/a> (grain recipes)


http://www.ellenskitchen.com/faqs/safecr鈥?/a> (safety tips)


http://www.landolakes.com/mealIdeas/slow鈥?/a> (recipes and safety tips)


http://www.fsis.usda.gov/Fact_Sheets/Foc鈥?/a> (slow cooker safety)


http://en.wikipedia.org/wiki/Crock_pot (safety tips)


http://www.fatfreevegan.com/crockpot/cro鈥?/a>


http://www.savvyvegetarian.com/recipes/s鈥?/a> (vegan)Any good vegetarian recipes for a slow cooker?
Bold Vegan Chili





INGREDIENTS


1 (12 ounce) package vegetarian burger crumbles


3 (15.25 ounce) cans kidney beans


1 large red onion, chopped


4 stalks celery, diced


2 red bell peppers, chopped


4 bay leaves


2 tablespoons hot chili powder


3 tablespoons molasses


1 cube vegetable bouillon


1 tablespoon chopped fresh cilantro


1 teaspoon hot pepper sauce


salt and pepper to taste


1 cup water


3 tablespoons all-purpose flour


1 cup hot water





DIRECTIONS


In a slow cooker combine vegetarian crumbles, kidney beans, onion, celery, bell pepper, bay leaves, chili powder, molasses, bouillon, cilantro, hot sauce, salt, pepper and 1 cup water. Cook on high for 3 hours.


Dissolve flour in 1 cup hot water. Pour into chili and cook 1 more hour.Any good vegetarian recipes for a slow cooker?
http://allrecipes.com/Recipe/Slow-Cooked鈥?/a>





that is a recipe for a regular chili and i use it as my base recipe. i like to use veggie crumbles in place of the meat, any kind of veggie ground meat will work. i also like to use half kidney beans and half black beans. once it is cooked i usually add about 8-12 ounces of cooked elbow macaroni and i stir in a bunch of cheddar cheese(however much you like) and i call it ';chili mac';. my family and my boyfriend LOVE this when i make it. i cook dinner at least once a week at my boyfriend's apartment and he has never once asked me to repeat a recipe(he is a very picky eater) and he has requested this 4 times! trust me it is a winner! enjoy!
A tip - don't use runner beans.





They're too fast for a slow cooker.

My cooked gammon is so salty it is unpleasant - any suggestions to remove the taste or recipes to disguise it ?

Any suggestions to remove the salty taste ? soaking it in something or else recipes that may disguise the salt. I do like salty food but this is the limit. Thanks for any suggestions. saltysueMy cooked gammon is so salty it is unpleasant - any suggestions to remove the taste or recipes to disguise it ?
In the South, this is ham country and we soak salty ham (gammon) in milk or water overnight to get the salt out. Consider this a reverse brining and change the water 3 or 4 times. By soaking the salted ham in water you will draw the salt from the meat but also add moisture. Some people say you need to soak your country ham for about 6 to 12 hours. Then cook as needed.





http://bbq.about.com/cs/pork/a/aa112903a鈥?/a>


http://www.stripersonline.com/surftalk/s鈥?/a>My cooked gammon is so salty it is unpleasant - any suggestions to remove the taste or recipes to disguise it ?
Cooking it with an orange glaze helps draw the salt out.
after its have cooked watch it roughly then keep cookin

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