EASY SALPICAO RECIPEINGREDIENTS

750 grams tenderloin or sirloin cut into strips

1 sachet Knorr All-in-One + Meaty Seasoning

0.25 cup soy sauce

2 tsp. Knorr Liquid Seasoning

2 tsps. garlic, chopped

1 tbsp olive oil

2 tbsp garlic, crushed

1 pc. medium-sized green sili, chopped

DIRECTIONS

In a bowl, place the meat, soy sauce, Knorr Liquid Seasoning and chopped garlic.

Mix then leave for 15 minutes or until the sauce has seeped into the beef. Strain out marinade and set aside.

Place the pan in low heat. Put olive oil. When the oil is hot, sauté the crushed garlic in the pan, then add marinated beef and Knorr All-in-One + Meaty Seasoning.

Cook beef until light brown. Add chopped sili and sauté until done

EASY KNORR PORKCHOPS RECIPEINGREDIENTS

4 pcs. pork chops

2 sachet Knorr All-in-One + Meaty Seasoning

1 cup cooking oil

DIRECTIONS

Rub pork slices with Knorr All-in-One + Meaty Seasoning and marinate for at least 30 minutes.

Pan-fry until golden brown.

Drain in paper towels and serve with vegetables if desired.

Bacon Wrapped Smokies 

Prep time45 mins

Cook time45 mins

Total time1 hour 30 mins

 

We all love bacon, add it to wiener, and voilá! A perfect appetizer!

Serves: 16

Ingredients 1 pound sliced bacon, cut into thirds 1 (14 ounce) package beef cocktail wieners ¾ cup brown sugar, or to taste

Instructions

1. Preheat the oven to 325 degrees F (165 degrees C).2. Refrigerate ⅔ of the bacon until needed. It is easier to wrap the wieners with

cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.

3. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

Fennel Crusted Grouper 

A very fast and easy dish. It is perfect for those days you want to eat something light. Recipe: Fennel Crusted Grouper

Ingredients 2 teaspoons McCormick Gourmet Collection Fennel Seed 1 teaspoon McCormick Gourmet Collection Dill Weed 1 teaspoon McCormick Gourmet Collection Thyme Leaves ½ teaspoon salt ¼ teaspoon McCormick Gourmet Collection Coarse Grind Black Pepper 2 pounds grouper fillets 2 tablespoons olive oil, divided 2 tablespoons dry white wine

Instructions:

Toast fennel seeds over medium heat 1-2 minutes or until aromatic in asmall skillet. Remove from skillet. Finely crush toasted seeds using amortar and pestle, a spice mill, a clean coffee grinder or a rolling pin. Blend with dill, thyme, salt and pepper.

Rub spice mixture evenly on both sides of grouper fillets. Drizzle with 1 tablespoon oil; set aside.

Heat remaining oil over medium-high heat in a large nonstick skillet. Add fillets; sauté 4-5 minutes per side or until done and lightly browned. Add white wine to pan; cook 1 minute. Remove grouper to serving plate. Serve with Vanilla Beurre Blanc, if desired.

Fantastic Lemon Butter Fillet 

A light and healthy option for those nights when you want to prepare a dinner that takes little time, but at the same time, tastes good. Recipe: Fantastic Lemon Butter Fillet

Ingredients ½ cup butter 1 lemon, juiced 1 teaspoon salt 1 teaspoon ground black pepper ½ teaspoon dried parsley 3 cloves garlic, minced 6 (4 ounce) fillets cod

2 tablespoons lemon pepper

Instructions1. Preheat oven to 350 degrees F (175 degrees C).2. Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt,

pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.

3. Arrange cod fillets in a single layer on a medium baking sheet. Cover with ½ the butter mixture, and sprinkle with lemon pepper. Cover with foil.

4. Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve

5. Preparation time:6. minute(s)7. Cooking time:8. minute(s)

Cabbage Rolls 

Prep time15 mins

Cook time60 mins

Total time

1 hour 15 mins 

Cabbage Rolls? Hell yes! easy, fast and….. yummmy!

Serves: 6

Ingredients 1 pound ground beef or turkey 1 large onion, chopped 1 cup bread crumbs 1 teaspoon salt 1 teaspoon pepper 1 egg, slightly beaten with ½ cup water 2 cups tomato juice 6 large cabbage leaves

Instructions1. Mix ground beef or turkey, onion, bread crumbs, salt, pepper and egg-water

mixture. Soften cabbage leaves in boiling water. Press meat mixture into 6 rolls. Place each roll on a leaf. Roll up. Place in a Dutch oven, seam side down. Pour tomato juice over all. Bring to a boil. Turn down heat and simmer for 1 hour

Pork with Lemon and Garlic 

Prep time30 mins

Cook time20 mins

Total time50 mins

 

An amazing recipes, mixing the best ingredients in the world! Pork, Lemon and Garlic!

Serves: 6

Ingredients You’ll Need: 1 pound pork tenderloin ½ cup chopped almonds 2 tbsp olive oil ⅔ cup finely chopped prosciutto 2 garlic cloves, chopped 1 tbsp fresh oregano, chopped Finely grated rind of 2 lemons 4 shallots, chopped ¾ cup ham or chicken stock 1 tsp sugar

Instructions1. Using a sharp knife, cut the pork tenderloin into 4 equal pieces. Place them

between sheets of wax paper and pound each piece with a meat mallet or the end of a rolling pin to flatten it.

2. Cut a horizontal slit in each piece of pork to make a pocket.3. Spread out the almonds on a cookie sheet. Lightly toast the almonds under a

preheated broiler for 2-3 minutes, or until golden brown.4. Mix the almonds with 1 tablespoon of the olive oil, the prosciutto, garlic,

oregano, and the finely grated rind from 1 lemon.5. Carefully spoon the mixture into the pockets of the pork.6. Heat the remaining olive oil in a large skillet. Add the chopped shallots and

saute for 2 minutes.7. Add the pork to the skillet and cook for 2 minutes on each side or until browned

all over.8. Add the stock to the skillet, bring to a boil, cover, and simmer for 45minutes, or

until the pork is tender.9. Remove the meat from the skillet, set aside, and keep warm.10. Using a grater, pare the remaining lemon. Add the rind and sugar to the pan and

boil for 3-4 minutes, or until reduced and syrupy. Pour over the pork tenderloin and serve immediately

Calamari 

Prep time15 minsCook time5 minsTotal time20 mins 

The best ways to prepare Calamari, only on secret recipes, just for you, tell us what you think!

Serves: 4

Ingredients 3 cups vegetable oil ¼ cup all-purpose flour 1 teaspoon salt 1 teaspoon dried oregano ½ teaspoon ground black pepper 12 squid, cleaned and sliced into rings 1 lemon – cut into wedges, for garnish

Instructions1. Preheat oil in a heavy, deep frying pan or pot. Oil should be heated to 365

degrees F (180 degrees C).2. In a medium size mixing bowl mix together flour, salt, oregano and black pepper.

Dredge squid through flour and spice mixture.3. Place squid in oil for 2 to 3 minutes or until light brown. Beware of overcooking,

squid will be tough if overcooked. Dry squid on paper towels. Serve with wedges oflemon

Fennel, Potatoes and Grilled Fillets 

An excellent option for a healthy dinner. Very convenient fillets with vegetables and the fresh flavor of olive oil combined with pepper. Definitely, a healthy dish before ending the day. Recipe: Fennel, Potatoes and Grilled Fillets

Ingredients 1 (7.6 ounce) package Gorton’s? Grilled Fillets (any flavor) 4 large red potatoes 1 medium fennel bulb 1 clove garlic, minced 2 tablespoons olive oil ⅛ teaspoon salt ⅛ teaspoon pepper 1 medium tomato, seeded and diced

Instructions1. Preheat oven to 425 degrees.2. Cut potatoes and fennel crosswise into thin slices. Transfer to a 2 quart shallow

baking dish and toss with garlic, olive oil, salt and pepper. Bake for 30 minutes,stirring once.

3. Place Grilled fillets on top of vegetables and bake an additional 20 minutes. Sprinkle with diced tomato and serve garnished with fennel tops.

4. Preparation time: 5 minute(s)5. Cooking time: 50 minute(s)

Beef Fajitas 

The fajitas are one of the most traditional dishes, popular and delicious Tex-Mex cuisine and northern Mexico. It consists of grilled meat and cut into strips, served on a corn tortilla or wheat flour. Originally the fajitas were produced only with beef, today have become popular with pork, chicken (chicken fajitas), etc.., Even withshrimp. In some restaurants the meat is grilled with peppers and onions. The most popular condiments to accompany the fajitas are sour cream, guacamole, pico de gallo, cheese and tomato. Recipe: Beef Fajitas

Ingredients 1 tablespoon vegetable oil 1 onion, cut into strips 2 garlic cloves, minced 1 tablespoon Mexican chilli powder 450g/1lb minced beef 75g/3oz ready-prepared salsa 1 red pepper, seeded and chopped 1 green pepper, seeded and chopped 1 courgette, thinly sliced 4 x 25cm/10in flour tortillas salt and freshly ground black pepper

Instructions1. Preheat the oven to 180°C/350°F/Gas mark 4.2. In a non-stick frying pan, heat the oil over a medium-high heat. Cook the onion,

garlic, chilli powder and seasoning, stirring, for 5 minutes or until the onion issoftened.

3. Add the beef and salsa, and cook, breaking up the beef with the back of a spoon, for about 3 minutes until the beef is no longer pink. Add the peppers and courgette, and cook, stirring, for 3 minutes or until the liquid has evaporated.

4. Meanwhile, wrap the tortillas in foil and heat in the oven for 5 minutes or until warmed through.

5. Divide the beef mixture among the tortillas, and roll up. Serve the fajitas immediately while still piping hot.

6. Preparation time:7. minute(s)8. Cooking time:9. minute(s)10. Number of servings (yield):

Smoked Salmon Rolls 

necessary in very short time to heat cold plate. With a table wine to accompany arecommended option: Trapiche Oak Chardonnay 2005. Enjoy! Recipe: Smoked Salmon Rolls

Ingredients 200g/7oz ricotta cheese 50g/2oz crème fraîche 2 teaspoon wasabi paste 1 tablespoon freshly squeezed lime juice 12 slices brown bread, crusts removed 300g/11oz smoked salmon 100g/4oz baby rocket leaves, stalks removed

Instructions1. Mix together the ricotta, crème fraîche, wasabi and lime juice. Use a rolling pin

to flatten the bread slices slightly.2. Spread the ricotta mixture over the bread, then top with the smoked salmon and

rocket leaves, leaving a border around the edges.3. Roll each piece of bread up lengthways like a Swiss roll. Wrap the rolls tightly

in cling film, and chill in the refrigerator for 30 minutes.4. Unwrap the rolls and cut into 2.5cm/1in slices to serve.

5. Preparation time:6. minute(s)7. Cooking time:8. minute(s)9. Number of servings (yield):10. Culinary tradition:11. USA (Traditional)

Chicken Cordon Bleu – The Chew Show 

Prep time15 mins

Cook time45 mins

Total time1 hour

 

Have you been to France? well, it doesn’t matter, preparing this dish will make you feel like in Paris

Serves: 6

Ingredients 6 skinless, boneless chicken breast

halves 6 slices Swiss cheese 6 slices ham 3 tablespoons all-purpose flour 1 teaspoon paprika 6 tablespoons butter ½ cup dry white wine 1 teaspoon chicken bouillon granules 1 tablespoon cornstarch 1 cup heavy whipping cream

Instructions1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each

breast within ½ inch of the edges. Fold the edges of the chicken over the filling,and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

The best recipe for Iftar headaches, Home-Made Mint Lemonade for Ramadan 

Lemonade has become the best medicine for our Iftar headaches on Ramadan, this recipe is easy, healthy, and the best you could make for your Iftar headache. Recipe: Iftar Home-Made Mint Lemonade

Ingredients 4 unwaxed lemons, thinly sliced, about the thickness of a one pound coin 2.5 tablespoons of brown sugar (or caster/white sugar)

3 large sprigs of mint Pinch of salt

Instructions1. Put the kettle on 2 hours before the fast opens (iftar). Boil about 1.5 litres of

water.2. Pile the lemon slices into a heatproof jug. Pour over the boiling water.3. Stir in a couple of tablespoons of sugar and let it dissolve. Then leave the

mixture to cool.4. Just before iftar, chill the lemonade in the freezer. Then add the mint leaves,

salt and ice.5. Serve at iftar.6. Tips: Squeeze the juice of 2 lemons just before serving for a sharper kick. Try

grapefruit juice (1 grapefruit: 2 lemons); make pink lemonade by substituting frozen strawberries for the ice cubes. Give your lemonade a fizzy update with sparkling water.

7. Preparation time:8. minute(s)9. Diet type:10. Vegetarian11. Dietary restriction:12. Halal13. Number of servings (yield):14. Culinary tradition:15. Middle Eastern

Slow Cooker Chicken Tacos 

Prep time30 mins

Cook time4 hours 30 minsTotal time

5 hours 

Patience, you will be rewarder preparing this dish, easy, slow cooking, but delicious!

Serves: 6

Ingredients 3 chicken breasts, fresh or frozen 1½ cups cooked rice 1 cup Wholly Salsa® dip 1 (14.5 ounce) can black beans 1 cup frozen corn (optional) 2 tablespoons lime juice 1 (8 ounce) package cream cheese Wholly Guacamole dip Sliced tomatoes Salt to taste

Instructions1. Put the chicken breasts, beans, salsa, lime juice, and corn into the crockpot.

Also add salt and pepper to taste.2. Cook on high for 4 hours (or until your chicken is done).3. The last 30 minutes, add the cooked rice and stir into mixture so it can soak up

the remaining juices.4. Shred the chicken for the tacos, this is optional, but makes them much easier to

eat!5. Then add the cream cheese to the top and let it melt in.6. Once the time is up stir it all together really well.7. Scoop the filling into your taco shells, hard or soft, and then top with the

Wholly Guacamole dip and tomato. Super yummy!

Grilled Citrus Chicken 

Prep time30 mins

Cook time1 hour

Total time1 hour 30 mins

 

Another Epicurious recipe for making an excellent Citrus Chicken!

Serves: 4

Ingredients 1 cup fresh orange juice ⅓ cup fresh lime juice ¼ cup fresh lemon juice 2 tablespoons olive oil 1 tablespoon finely chopped fresh oregano 3 teaspoons salt, divided 2 teaspoons finely chopped fresh rosemary 1 garlic clove, chopped 1 whole chicken (about 3¾ pounds), neck and giblets removed, butterflied 1 teaspoon Hungarian sweet paprika 1 teaspoon black pepper Nonstick vegetable oil spray 1½ oranges 2 foil-wrapped bricks or 1 cast-iron skillet

Instructions1. Whisk juices, olive oil, oregano, 1 teaspoon salt, rosemary, and garlic in glass

baking dish. Add chicken to marinade. Turn to coat; chill 2 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.

2. Mix remaining 2 teaspoons salt, paprika, and pepper in small bowl.3. Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Slice ½

orange into ¼- to ⅛-inch-thick slices. Remove chicken from marinade; pat dry. Loosen skin from chicken breast and slide 1 to 2 orange slices between skin and breast. Loosen skin from thighs and slide 1 to 2 orange slices between skin and thighs. Rub paprika mixture over both sides of chicken. Place chicken, skin side down, on grill. Place foil-wrapped bricks or cast-iron skillet atop chicken (if

using bricks, position 1 brick over top half of chicken and 1 brick over bottom half). Cover and grill until skin is crispy and brown, about 15 minutes. Remove bricks or skillet. Using tongs or 2 large spatulas, turn chicken. Replace bricks or skillet and cook, covered, until chicken is cooked through, about 20 minutes longer. Let chicken rest 10 minutes.

4. Meanwhile, place whole orange on grill and cook until slightly charred, turning often, about 1 minute. Cut into wedges and serve alongside for squeezing over chicken.

Beef Yakitori 

Prep time15 mins

Cook time15 mins

Total time30 mins

 

A perfect Yakitori beef recipe

Serves: 4

Ingredients ½ cup soy sauce 2 tablespoons vegetable oil 2 tablespoons lemon juice 1 tablespoon sesame seeds 2 tablespoons white sugar 2 green onions, thinly sliced 1 clove garlic, minced ½ teaspoon ground ginger 1 pound sirloin steak, cubed

Instructions

1. In a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesameseeds, sugar, green onions, garlic, and ginger.

2. Thread the meat onto skewers. (If you are using wooden skewers, soak them 30 minutes first.) Place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. Cover, and chill for a minimum of 4 hours.

3. Preheat grill for high heat, and position grate 5 inches from coals.4. Brush grate with oil, and place skewers on grill. Grill for 10 to 15 minutes,

occasionally turning kabobs to ensure even cooking.

Asian Cauliflower Rice (great for all phases)

Ingredients:1 small head of cauliflower, separated in florets2 large whole eggs and 2 egg whites1-inch knob of ginger, grated with a microplane1 small onion, minced (phase 4 only)4 ounces of sliced mushrooms2 scallions, thinly sliced2 tablespoons of chopped cilantro leaves2 tablespoons of chopped basil1 tablespoon of chopped mintKosher saltFreshly ground black pepperDirections:Pulse the cauliflower in a food processor until the pieces were the size of rice and chopped the rest of the ingredients.

Whisk eggs in a small bowl, then pour into a hot greased skillet and cook a thin egg omelet. I took the egg out of the pan, sliced it thinly, and set it aside.

In a preheated skillet to medium-high heat and added the chopped onions (phase 4 only)Once the onion softened, toss in the sliced mushrooms and stir-fried everything until the mushrooms were browned.

After adding the ginger and stirring it around for 30 seconds, I threw in the cauliflower and even more salt and pepper.

Put a lid on the skillet and lowered the heat to low and cooked it covered for about 5minutes. When the cauliflower was tender (but not too mushy), add the herbs, and the sliced egg omelet.

Maple Mustard Roasted Chicken and Veggies (great for all phases)

Ingredients:1 whole chicken, 6-7 pounds1 tsp salt1/2 tsp pepper2 Tbsp Walden Farms Pancake Syrup1 Tbsp dijon mustard1 Tbsp whole grain mustard

1/2 tsp salt1/4 tsp pepper1 pound turnip , peeled & diced3 carrots, sliced (PHASE 4 ONLY)2 Tbsp olive oil2-3 cups broccoli, choppedDirections:1. Preheat your oven to 375 degrees.2. Pat the chicken with paper towels or a dish towel and sprinkle with the salt and

pepper.3. Roast in the oven at 375 degrees for 30-40 minutes until the skin is beginning to

turn a light golden color.4. In a small bowl, mix the Walden Farms Pancake Syrup, mustards, salt, and pepper.

Brush this mixture over the entire chicken, leaving 1-2 Tbsp of the mustard mix for the vegetables.

5. Put the coated chicken back in the oven and roast for another 30-40 minutes or until the juices run clear if you pierce the thighs.

6. Take the chicken out of the oven and let it rest while you cook the vegetables.7. Toss the diced turnips and carrots together with the olive oil and roast at 375 in

a baking dish for 20-30 minutes.8. Once the vegetables have begun to soften, add the chopped broccoli and stir all

the veggies together with the last few spoonfuls of the mustard mixture. Roast foranother 15 minutes.

9. Cut the chicken into pieces and place on top of the vegetable mixture.10. Put back into the oven for 10-15 minutes until the veggies are tender and the

chicken is hot.

Zucchini and Chicken Salad (good for all phases)

Ingredients  2 tbsp olive oil 1/4 cup fresh lemon juice Coarse salt and ground pepper 1 1/4 pounds zucchini, thinly sliced 1 pound boneless, skinless chicken breasts 1 bunch (about 8 ounces) spinach, chopped 1/2 red onion, thinly sliced 1/4 cup chopped fresh mint 3/4 cup chopped pecans (PHASE 4 ONLY) 1/4 cup parmesan (PHASE 4 ONLY)Directions1. In a large bowl, whisk together 2 TBSP oil and lemon juice; season with salt and

pepper. Add zucchini; toss to coat, and let marinate while cooking chicken.2.  Season chicken with salt and pepper. Cook chicken until golden brown and opaque

throughout, about 7 minutes per side. Remove from skillet, and slice thinly.3. Toss chicken with zucchini mixture, spinach, onion, and mint. Serve.Cook’s NoteThis recipe can also be made using leftover or store-bought roasted chicken.

Fresh & Spicy Tomato Salad (great for all phases)Reminder Phase 1-2 dieters can only have tomatoes twice a week!

Ingredients: 1 pint of grape tomatoes sliced in half 1/2 bunch of cilanto chopped 1 finely chopped jalapeno pepper 1/2 red onion diced salt and pepper to tasteDirections:Combine all ingredients and chill for at least 1 hour or until  ready to serve.

Shrimp Scampi (Great for all phases)

Ingredients:4 tsp olive oil1 1/4 pounds med shrimp, peeled and deveined (tails left on)6-8 garlic cloves, minced1 cup low sodium chicken broth1/4 cup fresh lemon juice1/4 cup + 1 T minced parsley1/4 tsp salt1/4 tsp freshly ground pepper4 lemon wedges

Preparation:1. In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about

2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With aslotted spoon transfer the shrimp to a platter and keep them warm.

2. In the skillet, combine the broth, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.

3. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley.

Mediterranean Roasted Broccoli & Tomatoes (great for all phases)

Ingredients12 ounces broccoli crowns, trimmed and cut into bite-size florets (about 4 cups)1 cup grape tomatoes1 tablespoon extra-virgin olive oil2 cloves garlic, minced1/4 teaspoon salt1/2 teaspoon freshly grated lemon zest1 tablespoon lemon juice10 pitted black olives, sliced (phase 4 only)1 teaspoon dried oregano2 teaspoons capers, rinsed (phase 4 only)Directions1. Preheat oven to 450 degrees F.2. Toss broccoli, tomatoes, oil, garlic and salt in a large bowl until evenly coated. Spread in an even layer on a baking sheet. Bake until the broccoli begins to brown, 10to 13 minutes.3. Meanwhile, combine lemon zest and juice, olives, oregano and capers (if using) in alarge bowl. Add the roasted vegetables; stir to combine. Serve warm.

Baby Pizza Bites (great for all phases)

Ingredients:12 button mushrooms, wiped of any dirt and stems removed1/2 lb Italian chicken sausage1 egg white1/4-1/2 cup no sugar added marinara sauce

Instructions:Turn on your grill so it’s hot. Make sense.Wipe down your mushrooms and remove stems. Then place them stem side up on a plate.Throw your Italian chicken sausage in a bowl along with your egg white. Use your handsto combine it all together.Then make tablespoon size balls of the meat mixture and plop them into the cap of the mushrooms.Place on top rack of grill and cook for about 8-10 minutes or until sausage is cooked through.Top each mushroom and sausage cap with either hot or cold pizza/marinara sauce!Stick a toothpick in it and EAT IT.

Ingredients1 package RICE-A-RONI® Spanish Rice1 pound ground beef or turkey2 tablespoons margarine2 cups water1 can (14.5 oz) diced tomatoes, undrained1/2 cup chopped onion (optional)1/2 cup chopped green bell pepper (optional)Preparation Steps1. In large skillet, cook 1 lb. ground beef or turkey until no longer pink; drain.2. Stir in rice-vermicelli mix, 2 Tbsp. margarine, 2 cups water, Special Seasonings and 1 can (14.5 oz) diced tomatoes; bring to a boil.3. Cover, reduce heat to low and simmer 15-20 min. or until rice is tender.Cook Tips and VariationsAdd 1/2 cup each chopped green bell pepper and onion during the last 5 min. ofsimmering.

2-Ingredient Pumpkin Muffins

Submitted by: LORILARSENRN 

 

Introduction

These simple pumpkin muffins are perfect for cool fall mornings.

Minutes to Prepare: 5

Minutes to Cook: 20

Number of Servings: 18

Ingredients

1 box spice cake mix1 (15-ounce) can pure pumpkin puree

Tips

Mix in 1/2 cup raisins or chopped nuts if desired.

Directions

Simply mix the pumpkin and the spice cake mix powder together and dropby heaping tablespoons into greased muffin cups. Bake at 350 18-22 minutes or until a knife comes out clean

Meringue 'Bones'Submitted by: SPARK_RECIPES 

 View the original recipe for Meringue Cookies

IntroductionHow funny is it that these bone-shaped cookies are also fat-free?Minutes to Prepare: 15

Minutes to Cook: 30Number of Servings: 24

Ingredients1/2 cup egg whites (about 4 large egg whites)a pinch of salt1 cup sugar

Tips

Directions1. Preheat the oven to 300 F. Line 2 cookie sheets with parchment or wax paper.2. With an electric mixer, beat the egg whites and salt on high speed until soft peaks form.3. Continue mixing on high speed while adding 1/2 cup of the sugar. Add the remaining sugar by the tablespoonful. Beat for another 1-2 minutes, until the mixture is stiff and shiny.4.Spoon into a pastry bag or a plastic bag with one corner snipped. 5. On a sheet pan lined with parchment, pipe two 1" dots next to each other, then another two dots 6" directly across. Connect the dots with a single line of meringue. Repeat, leaving one inch between each "bone." 6. Bake until pale golden, about 30 minutes. Let cool. 

*makes 24 bones

Squidgy pear & hazelnut chocolate spread cake

Ingredients

400g jar hazelnut chocolate spreads

50g unsalted butter, softened, plus a little to grease the tin

3 large eggs, at room temperature

140g self-raising flour

25g cocoa

2 ripe but not squishy pears, peeled, quartered and cored (pears with a rounder shape work well)

2 tbsp apricot jam, warmed and passed through a sieve

50g whole blanched hazelnuts

double cream, to serve

Method

Heat oven to 160C/140C fan/gas 3. Butter then line a round 23cm springform baking tin. Put the chocolate spread in a large bowl and add the butter, eggs and a pinch of salt. Whisk for 1 min with electric beaters until the mixture is smooth and slightly bubbly.

Sift in the flour and cocoa, then fold in with a spatula until smooth.Scrape into the tin and level the top. Peel, quarter and core the pears. Cut 4 slits through the fat part of each quarter, then press lightly to make a fanned shape. Use a pastry brush to glaze the pears with apricot jam, then lift onto the cake in a clock-face pattern. Don’t press the pears into the mix.

Scatter with the nuts and bake for 40 mins until risen with a thin crust. The cake will have a very slight wobble when it’s ready, and a skewer inserted into the middle will come out coated with soft cake batter. Brush another thin layer of the jam over the pears (this stopsthe fruit from turning brown). Cool in the tin and serve warm or cold,with double cream.