Chicken and Stuffing Bake

Makes: 8 servings

Prep: 25 mins  

Bake: 350°F 35 mins to 40 mins 

Cook: 20 mins 

Stand: 5 mins

 

Ingredients

• 1
  cup water
• 1
  cup chopped red sweet pepper (1 large)
• 1/2
  cup chopped onion (1 medium)
• 1/2
  cup long grain rice
• 1
  8 ounce package herb-seasoned stuffing mix
• 2
  cups water
• 4
  cups diced cooked chicken or turkey (about 1-1/4 pounds)
• 3
  eggs, lightly beaten
• 1
  10 3/4 ounce can condensed cream of chicken soup
• 1/2
  cup sour cream
• 1/4
  cup milk
• 2
  teaspoons dry sherry (optional)

Directions

1. In a medium saucepan bring the 1 cup water to boiling. Stir in sweet pepper, onion, and uncooked rice. Reduce heat to low. Simmer, covered, about 20 minutes or until rice and vegetables are tender and water is absorbed.

2. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish; set aside. In a large bowl combine stuffing mix and the 2 cups water. Stir in chicken, eggs, and half of the condensed soup. Stir in cooked rice mixture. Spread in prepared baking dish.

3. Bake, uncovered, for 35 to 40 minutes or until heated through.

4. Meanwhile, for sauce, in a small saucepan stir together the remaining soup, the sour cream, and milk. Cook over low heat until heated through, stirring occasionally. If desired, stir in sherry.

5. Let casserole stand for 5 minutes before serving. Cut into squares to serve. Spoon sauce over squares.

 

Chiles Rellenos Casserole

Makes: 4 servings

Prep: 20 mins Bake: 450°F 15 mins Cook: 3 mins Stand: 5 mins

Ingredients

• 2
  large fresh poblano chile peppers or fresh Anaheim chile peppers (8 ounces)
• 4
  ounces Monterey Jack cheese with jalapeno chile peppers, shredded, or shredded Mexican-style four-cheese blend (1-1/2 cups)
• 2
  ounces crumbled Cotija cheese (1/2 cup)
• 3
  eggs, lightly beaten
• 1/4
  cup milk
• 1/3
  cup all-purpose flour
• 1/2
  teaspoon baking powder
• 1/4
  teaspoon cayenne pepper
• 1/8
  teaspoon salt

Directions

1. Preheat oven to 450 degrees F. Grease a 2-quart square baking dish; set aside. Quarter the chile peppers and remove seeds, stems, and veins.* Immerse peppers in boiling water for 3 minutes; drain. Invert peppers onto paper towels to drain well. Place the peppers, cut side up, in prepared baking dish. Top with cheeses.

2. In a medium bowl combine eggs and milk. Add flour, baking powder, cayenne pepper, and salt. Beat with a rotary beater until smooth (or place in a food processor or blender; cover and process or blend until smooth). Pour egg mixture over chile peppers and cheeses.

3. Bake, uncovered, about 15 minutes or until a knife inserted into the egg mixture comes out clean. Let stand 5 minutes before serving.

From the Test Kitchen

• Tip Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Creamy Artichoke Lasagna

Makes: 12 servings

Prep: 50 mins Bake: 350°F 35 mins to 40 mins Cook: 8 mins to 10 mins Stand: 15 mins

 

ingredients

• 3  cups water
• 1/4 cup lemon juice
• 15 fresh baby artichokes
• 9 dried lasagna noodles
• 3 tablespoons olive oil
• 1/2 cup pine nuts
• 4 cloves garlic, minced
• 1 15 ounce carton ricotta cheese
• 1 cup finely shredded Parmesan cheese (4 oz.)
• 1 cup snipped fresh basil
• 1 egg
• 3/4 teaspoon salt
• 1 cup vegetable or chicken broth
• 1/4 cup all-purpose flour
• 2 cups half-and-half or light cream
• 1 cup shredded mozzarella cheese (4 oz.)

Directions

1. In a large bowl, combine the water and lemon juice; set aside. Cut off the base of each artichoke. Snap off outer leaves until you reach leaves that are yellow at the bottom. Cut off the top third of artichokes; quarter artichokes. Immediately place artichokes in water mixture to keep them from browning. Drain artichokes.

2. Meanwhile, preheat oven to 350 degrees F. Cook noodles according to package directions; drain. Rinse with cold water; drain again. In a large saucepan, heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts, and half of the garlic. Cook for 8 to 10 minutes or until artichokes are tender, stirring frequently. Transfer to the large bowl. Stir in ricotta cheese, 1/2 cup of the Parmesan cheese, 1/2 cup of the basil, the egg, and salt.

3. For sauce: In a small bowl or glass measure, combine broth and flour. In the large saucepan, heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir until garlic is tender but not brown. Stir in flour mixture and half-and-half. Cook and stir until mixture is thickened and bubbly. Remove from heat. Stir in the remaining 1/2 cup basil.

4. In a small bowl, combine mozzarella cheese and the remaining 1/2 cup Parmesan cheese.

5. To assemble, spread about 1 cup of the sauce over the bottom of an ungreased 3-quart shallow baking dish. Layer three of the cooked noodles in the dish. Spread with one-third of the artichoke mixture and one-third of the remaining sauce. Sprinkle with 1/2 cup of the mozzarella mixture. Repeat layering noodles, artichoke mixture, sauce, and mozzarella mixture two more times.

6. Bake, uncovered, for 35 to 40 minutes until edges are bubbly and top is lightly browned. Let stand for 15 minutes before serving. Makes 12 servings.

Spinach and Chicken Pie

Ingredients

• Nonstick cooking spray
• 2 1/2
  pounds uncooked ground chicken
• 1
  large onion, chopped (1 cup)
• 2
  tablespoons butter
• 3
  10 ounce packages frozen chopped spinach, thawed and squeezed dry
• 1
  teaspoon ground black pepper
• 1/2
  teaspoon salt
• 1/2
  teaspoon ground nutmeg
• 1/4
  teaspoon crushed red pepper
• 4
  eggs, lightly beaten
• 1 1/2
  cups crumbled feta cheese (6 ounces)*
• 1
  tablespoon snipped fresh oregano
• 16
  inch 14x9 sheets frozen phyllo dough, thawed

Directions

1. Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In an extra-large skillet, cook ground chicken and onion in hot butter over medium-high heat about 8 minutes or until chicken is brown and onion is tender. Drain. Stir in spinach, black pepper, salt, nutmeg, and crushed red pepper; cook and stir for 5 minutes. Transfer mixture to a large bowl. Stir in eggs, cheese, and oregano.

2. Unfold phyllo dough. Using a sharp knife, cut a 1-inch strip off one of the short ends of the phyllo stack; discard. Place a phyllo sheet in the bottom of the prepared baking dish. Lightly coat phyllo sheet with cooking spray. Top with seven more sheets, coating each sheet with cooking spray. Spread chicken mixture over phyllo in dish. Top with the remaining eight phyllo sheets, coating each sheet with cooking spray. Cut the top layer of phyllo sheets into eight portions.

3. Bake, uncovered, about 45 minutes or until mixture is heated through and top is browned. Recut along scored lines before serving. Makes 8 servings.

From the Test Kitchen

• Tip *Test Kitchen Tip:Feta cheese is available in a variety of flavors, any of which would work well in this dish.

Criss-Cross Pizza Casserole

Makes: 8 servings

Prep: 30 mins Bake: 350°F 30 mins Stand: 10 mins

Ingredients

• 1
  tablespoon olive oil
• 1/2
  cup chopped onion (1 medium)
• 2
  yellow, red, and/or green sweet peppers,cut into thin strips
• 1
  medium zucchini (8 ounces), halved lengthwise and sliced
• 2
  cloves garlic, minced
• 2
  14 1/2 ounce can no-salt-added diced tomatoes, drained
• 5
  cooked chicken sausages (about 12 ounces total), halved lengthwise and sliced
• 1
  teaspoon dried Italian seasoning, crushed
• 1/2
  teaspoon salt
• 1/4
  teaspoon ground black pepper
• 1
  13.8 ounce package refrigerated pizza dough
• 1/4
  cup grated Parmesan cheese
• 2
  cups shredded mozzarella cheese (8 ounces)
• Snipped fresh rosemary (optional)

Directions

1. Preheat oven to 350 degrees F. Grease a 2-quart rectangular baking dish; set aside. In a large skillet heat oil over medium-high heat. Add onion and sweet peppers; cook and stir for 5 minutes. Add zucchini and garlic; cook for 5 minutes more, stirring occasionally.

2. Add tomatoes, sausages, half of the Italian seasoning, salt, and black pepper to mixture in skillet. Bring to boiling; boil gently, uncovered, for 5 to 7 minutes or until most of the liquid has evaporated.

3. Meanwhile, unroll pizza dough on a lightly floured surface. Using a knife or pastry wheel, cut pizza dough into strips.

4. Remove skillet from heat. Stir in the Parmesan cheese and half of the mozzarella cheese. Spoon tomato mixture into prepared dish. Top with the remaining mozzarella cheese. Arrange pizza dough strips atop casserole in a lattice pattern. Sprinkle with remaining Italian seasoning. Bake, uncovered, about 30 minutes or until crust is brown and filling is bubbly. Let stand for 10 minutes before serving. If desired, top with snipped fresh rosemary.

Cajun Chicken Lasagna

Makes: 12 servings

Prep: 45 mins  

Bake: 325°F 1 hr  

Stand: 15 mins

Ingredients

• 16
  dried lasagna noodles
• 1
  pound andouille sausage or smoked pork sausage, quartered lengthwise and sliced
• 1
  pound skinless, boneless chicken breast halves, cut into 3/4-inch cubes
• 2 - 3
  teaspoons Cajun seasoning
• 1
  teaspoon dried sage, crushed
• 1/2
  cup chopped onion
• 1/2
  cup chopped celery
• 1/4
  cup chopped green sweet pepper
• 1
  tablespoon finely chopped garlic
• 2
  10 ounce container refrigerated light Alfredo sauce
• 1/2
  cup grated Parmesan cheese
• Nonstick cooking spray
• 1 1/2
  cups shredded mozzarella cheese

Directions

1. Preheat oven to 325 degree F. Cook noodles according to package directions. Drain; rinse. Combine sausage, chicken, Cajun seasoning, and sage. In a large skillet cook meat mixture 8 minutes or until chicken is no longer pink. Remove from skillet using a slotted spoon, reserving drippings in skillet. Set meat mixture aside; keep warm. In same skillet cook onion, celery, sweet pepper, and garlic in drippings until vegetables are tender. Stir in meat mixture, one container of the Alfredo sauce, and Parmesan cheese.

2. Lightly coat a 13x9x2-inch baking dish or 3-quart rectangular casserole with nonstick spray. Arrange 4 noodles in bottom of dish. Spread with 2 cups of the meat-vegetable mixture. Sprinkle with 1/2 cup of the mozzarella. Repeat layers, ending with noodles. Carefully spread remaining Alfredo sauce over the top (if sauce is too thick, heat slightly). Cover; bake 1 hour or until heated through. Let stand 15 to 20 minutes before carefully cutting. Makes 12 servings.

Coconut Sweet Potatoes and Wild Rice

Makes: 6 servings

Prep: 30 mins  

Bake: 375°F 30 mins

Ingredients

• 1
  8 1/2 ounce cooked brown and wild rice
• 4
  small sweet potatos (1-1/2 pounds total), peeled and cut into 1/4-inch slices
• 1
  cup frozen edamame or peas, thawed
• 1
  14 ounce can unsweetened light coconut milk
• 1/2
  cup chopped onion (1 medium)
• 1/3
  cup creamy natural peanut butter
• 1
  tablespoon red curry paste
• 2
  teaspoons packed brown sugar
• Fresh snipped basil (optional)

Directions

1. Preheat oven to 375 degrees F. Lightly grease a 2-quart casserole; set aside. Prepare rice according to package directions.

2. In a medium saucepan cook sweet potato slices, covered, in enough boiling water to cover about 8 minutes or just until tender; drain well. Gently combine sweet potato slices, rice, and edamame. Transfer to casserole dish.

3. In a large skillet combine coconut milk and onion. Bring to boiling; reduce heat. Simmer, uncovered, about 3 minutes or just until onion is tender. Whisk in peanut butter, red curry paste, and brown sugar. Continue to whisk until peanut butter is melted and smooth.

4. Pour coconut milk mixture over vegetables and rice. Bake, covered, for 15 minutes. Uncover and bake about 15 minutes more or until mixture is heated through. If desired, top with snipped basil.

 

Cincinnati-Style Chili

Makes: 16 servings

Prep: 25 mins 

Bake: 350°F 1 hr

 

Ingredients

• 2
  pounds lean ground beef
• 2
  cups chopped onion (2 large)
• 1
  26 ounce jar tomato and garlic pasta sauce
• 1
  15 ounce can red kidney beans, rinsed and drained
• 1/2
  cup water
• 2
  tablespoons chili powder
• 2
  tablespoons semisweet chocolate pieces
• 1
  tablespoon vinegar
• 1
  teaspoon ground cinnamon
• 1/4
  teaspoon cayenne pepper
• 1/4
  teaspoon ground allspice
• 1
  pound packaged dried cut ziti or gemelli pasta
• Shredded cheddar cheese (optional)
• Chopped onion (optional)

Directions

1. Preheat oven to 350 degrees F. In an ovenproof 4- to 5-quart Dutch oven cook ground beef and the 2 cups onion until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Return meat to Dutch oven.

2. Combine pasta sauce, beans, water, chili powder, chocolate pieces, vinegar, cinnamon, cayenne pepper, and allspice into meat mixture in Dutch oven.

3. Bake, covered, for 1 hour, stirring once halfway through baking.

4. To serve, cook pasta according to package directions; drain. Serve chili over cooked pasta. If desired, sprinkle with cheese and additional onion.

 

Tortellini and Garden Vegetable Bake

Makes: 12 servings

Prep: 30 mins  

Bake: 30 mins

Ingredients

• 10
  ounces dried cheese-filled tortellini (2-1/2 cups) or two 9-ounce packages refrigerated tortellini
• 1
  medium carrot, thinly sliced
• 1 1/2
  cups sugar snap peas, halved crosswise
• 1
  tablespoon margarine or butter
• 1
  pound skinless, boneless chicken breasts, cut into bite-size pieces
• 1
  cup sliced fresh mushrooms
• 1/3
  cup chicken broth
• 2
  tablespoons snipped fresh oregano or 1-1/2 teaspoons dried oregano, crushed
• 2
  teaspoons all-purpose flour
• 3/4
  teaspoon garlic salt
• 1/2
  teaspoon pepper
• 1
  cup milk
• 1
  8 ounce package cream cheese or light cream cheese (Neufchatel), cubed and softened
• 1
  tablespoon lemon juice
• 1
  cup quartered cherry tomatoes
• 1
  small red or green sweet pepper, coarsely chopped
• 2
  tablespoons grated Parmesan cheese

Directions

1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5 minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.

2. Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken and mushrooms, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.

3. Shake together chicken broth, oregano, flour, garlic salt, and pepper in a screw-top jar until smooth. Add to skillet along with milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Stir in lemon juice. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.

4. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan cheese. Transport in an insulated carrier. Makes 12 main-dish servings.

From the Test Kitchen

• Make Ahead Tip Prepare as directed but don't bake it. Instead, cover and chill up to 24 hours. Bake, covered, in a 350 degrees F oven about 55 minutes or until hot.

 

 

Greek-Style Mac 'n' Cheese

Makes: 4 servings

Prep: 25 mins  

Bake: 350°F 25 mins to 30 mins 

Stand: 10 mins

 

 

Ingredients

• 2 cups packaged dried elbow macaroni (8 ounces)
• 1/2 cup chopped onion (1 medium)
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground black pepper
• 2 1/2 cups milk
• 1 1/2 cups shredded cheddar cheese (6 ounces)
• 1 1/2 cups shredded American cheese (6 ounces)
• 1/2 cup pitted Kalamata olives, halved
• 2 tablespoons crumbled feta cheese
• Snipped fresh oregano

Directions

1. Cook macaroni according to package directions; drain. Set aside.

2. Meanwhile, preheat oven to 350 degrees F. For cheese sauce, in a medium saucepan cook onion in hot butter until tender. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Add cheeses, stirring until melted. Stir in cooked macaroni and olives. Transfer mixture to an UN-greased 2-quart casserole.

3. Bake, uncovered, for 25 to 30 minutes or until bubbly. Top with feta cheese and oregano. Let stand for 10 minutes before serving.

Prosciutto-Stuffed Chicken Bake

Makes: 8 servings

Prep: 40 mins Bake: 375°F 50 mins to 55 mins

Ingredients

• 8 medium skinless, boneless chicken breast halves (about 2-1/2 pounds total)
• 8 thin slices prosciutto or 4 pieces Canadian-style bacon, halved
• 6 cups cooked long grain white and wild rice blend* or cooked white rice
• 1/4 cup butter
• 1 cup sliced green onions (8)
• 1/4 cup all-purpose flour
• 1/4 teaspoon ground black pepper
• 2 cups milk
• 1 cup coarsely chopped fresh asparagus (about 12 spears) or chopped fresh broccoli
• 3/4 cup grated Parmesan cheese
• 1/4 cup dry sherry, white wine, or milk
• 3/4 cup panko (Japanese-style bread crumbs)
• 1/2 teaspoon dried Italian seasoning, crushed
   

 

Directions

1. Preheat oven to 375 degrees F. With a small sharp knife, make a 2-inch-wide horizontal slit in the side of each chicken breast to create a deep pocket. Stuff each pocket with 1 piece of the prosciutto or half of a piece of the Canadian bacon, folding or cutting as needed to fit.

2. Spread rice in an ungreased 3-quart rectangular baking dish. Top with chicken. Bake, covered, for 25 minutes.

3. Meanwhile, for sauce, in a medium saucepan melt butter over medium heat. Add green onions; cook for 3 to 5 minutes or until tender. Whisk in flour and pepper until well mixed. Add milk all at once, whisking to combine. Cook and stir over medium-high heat until thickened and bubbly. Stir in asparagus, 1/2 cup of the Parmesan cheese, and the sherry. In a small bowl combine the remaining 1/4 cup Parmesan cheese, the panko, and Italian seasoning.

4. Pour sauce over chicken; sprinkle with crumb mixture. Bake, uncovered, for 25 to 30 minutes more or until chicken is no longer pink (170 degrees F).

From the Test Kitchen

• Tip If cooking packaged long grain and wild rice blend, do not use the seasoning packet.
• Make Ahead Tip Prepare as directed. Cover and chill for up to 2 days or freeze for up to 3 months. To serve, thaw casserole in refrigerator for 48 hours, if frozen. Preheat oven to 375 degrees F. Cover baking dish with foil. Bake for 1 hour. Remove foil and bake about 30 minutes more or until heated through.

Nutrition Facts (Prosciutto-Stuffed Chicken Bake)

• Servings Per Recipe 8,
• Calories 547,
• Protein (gm) 47,
• Carbohydrate (gm) 45,
• Fat, total (gm) 17,
• Cholesterol (mg) 109,
• Saturated fat (gm) 6,
• Monosaturated fat (gm) 3,
• Polyunsaturated fat (gm) 1,
• Dietary Fiber, total (gm) 2,
• Sugar, total (gm) 5,
• Vitamin A (IU) 632,
• Vitamin C (mg) 6,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 13,
• Pyridoxine (Vit. B6) (mg) 1,
• Folate (µg) 32,
• Cobalamin (Vit. B12) (µg) 1,
• Sodium (mg) 899,
• Potassium (mg) 532,
• Calcium (DV %) 222,
• Iron (DV %) 3,
• Percent Daily Values are based on a 2,000 calorie diet

My vegan alcohol free christmas fruitcake

Recipe type: Dessert Number of serving: 8 Preparation time: 1 Hour(s) Cook time: 1 Hour(s) Difficulty: Easy

Ingredients: * 2 Cup Cake Flour, * 1 cup Brown Sugar, * 1 cup Mix Dry fruits (i use figs, dates, raisins(black and yellow), apricots) chopped, * 1/2 tsp Baking Powder, * 1/2 cup Mix Nuts (Walnut, Cashews,Almonds, Hazelnuts) chopped, * 1/2 Candied Peel ( i use Mango, Papaya, Kiwi, strawberry's) chopped, * 1 tsp Flax seed, * 3/4 cup Margarine, * 1/2 tsp Pie Spices (i use Ginger, Cinnamon, Nut mag, Clove, Cardamom Powder), * Grape Juice (soak the dry fruits), * 1/2 cup Apple Sauce, # For the Caramel: * 1/4 cup Sugar, * 1/2 cup Boiling Hot Water,

Preparation: Method: * Soak the dry candied, nuts, fruits along with the required grape juice anywhere between 1 day and 1 year. * Make the caramel, in a heavy bottom pan, place the 1/4 cup of sugar and heat slowly. * The sugar will begin to melt, stir this mixture with a spoon slowly as the caramel forms. * When all the sugar crystals have melted, slowly add the boiling water and stir to form a smooth mixture, cool this completely. * In a mixing bowl, add the margarine,flax seed, apple sauce and beat 3 - 4 minute, now add brown sugar and beating mixture should become thicker and the color should lighten considerably well. * Sift the flour,baking powder, pie spices, in mixing bowl, add this flour and cooled caramel in margarine and sugar mixture and beat again about 4 - 5 min. * This mixture add the fruits and the nuts by turns, whisk well. * Grease and line baking tin and add the batter, bake at 180 C for about 60 minutes. *Reduce temerature if your cake up side getting brown other wise it will dark brown # Try storing it for a week before consuming it, to do this wrap the cake in foil and then cover it with cling film. your cake will be delicious .

Baklava - christmas star - with pistachio and dried cranberries

Recipe type: Dessert Number of serving: 8 Preparation time: 90 Minute(s) Cook time: 60 Minute(s) Difficulty: Difficult

Ingredients: For the Baklava: 1 package phyllo dough (400 g) 250 g unsalted butter For the Filling: 2 cups walnuts, chopped Zest of one lemon For the Syrup: 1 kg sugar 800 ml water 1 tablespoon pure Vanilla extract For Decoration: ½ cup dried cranberries coarsely ground ½ cup pistachios, finely chopped

Preparation: Preheat oven to 300 F (about 200 C). Divide filo into two equal parts. Spread the bottom of a middle sized baking pan with 3-4 sheets of filo, leaving about 5-6 cm edges of the sheets to stick out of the pan. Crumple slightly one by one the remaining sheets of filo from the first half and spread along the bottom of the pan, one by one. After spreading all sheets from the first half of filo - sprinkle the first cup of walnuts, the lemon zest and then the second cup of walnuts. Leave 2 sheets of filo from the second half – to cover the baklava. Crumple slightly and spread over the nuts - one by one the remaining sheets of filo from the second half of dough. Fold gently the sticking out edges of filo sheets inside ove the spread sheets and cover with the 2 remaining sheets from the second half of filo, without crumpling them, the whole baklava, by folding carefully their ends inside. After finishing with arranging the filo sheets, cut with a sharp knife the baklava, trying to make a "star " - first cut into 4 equal parts, afterwords into 4 more, and afterwords cut eight rhombuses - from the center outwards. Melt the butter into a heat proof bowl over a pan of simmering water (or into a microwave, without letting it bring into a boil) and pour it evenly all over the baklava. Bake into preheated to 300 F (about 150 C) oven for about 1 hour or until golden,as after the first 20 minutes cover with baking paper or cooking foil, so the baklava would not burn. Remove and leave to cool completely. After the baklava is already cooled, make the syrup. Bring 800 ml of water to a boil, add 1 kilogram of sugar and stir well. Lower the heat and let it boil on medium-high heat for 15-20 minutes or until about 1/3 of the syrup evaporates. The syrup shall be slightly yellow and semi thick - a drop on the thumb nail should not spill (but be careful with the drop :) as the syrup is very hot!). Add vanilla, stir well and remove. Pour the hot syrup over the chilled baklava evenly. Sprinkle the rhombuses with the coarsely ground dried cranberries and the rest of the pieces with the finely chopped pistachio. Leave baklava to absorb the syrup at least one night (1 day would be best) without covering it for the first 1-2 hours. After baklava chills enough, cover with baking paper or if the pan is high enough - with a cotton cloth. Serve at room temperature with a glass of water or strong coffee :)

Traditional german christmas stollen with almond marzipan

Recipe type: Starter Number of serving: 8 Preparation time: 80 Minute(s) Cook time: 40 Minute(s) Difficulty: Easy

Ingredients: For 2 Stollens 1 ½ cups, plus 2 tablespoons warm milk 3 packages dry yeast 3 1/3 cups flour, plus extra for kneading 250 g butter, at room temperature 2/3 cup powdered sugar 1 ½ teaspoons salt Zest of 1 lemon 1 teaspoon almond extract or vanilla extract 1 cup sliced almonds 1 cup raisins, soaked in rum the night before or ½ minutes in the microwave ½ cup dried cherries, chopped ½ cup dried strawberries, chopped ½ cup dried figs, chopped ½ cup dried apricots, chopped ½ cup dried papaya, chopped ½ cup dried pineapple, chopped For Almond Marzipan: 450 g almonds, blanched, peeled and finely ground 3 egg whites at room temperature ¼ teaspoon salt 2 tablespoons rosewater or 4 teaspoon almond extract or vanilla extract 3 to 4 cups icing sugar

Preparation: The Marzipan: Marzipan could be prepared the night before or prior to knead dough. Sift 4 cups powdered sugar. Blanch the almonds for 1-2 minutes in boiling water. Remove, drain and peel. Grind almonds in a blender or coffee grinder (or using a mortar and pestle). In a bowl, beat the egg whites with mixer at high speed together with ¼ teaspoon salt until foamy peaks form. Add vanilla or almond extract or rose water and mix. Add almond flour. Add the first 3 cups sifted icing sugar, one at a time, stirring the mixture well after adding each cup. Add just enough of the last cup of powdered sugar to form smooth, pliable dough that is not too sticky.. Divide the marzipan into portions and wrap tightly in plastic wrap. Keep refrigerated in an airtight container up to 8 weeks The Dough: Preheat oven to 330F (about 165 C). In a bowl dissolve yeast into the lukewarm milk and stir until dissolved. Add 1 1/3 cup flour and mix until dissolved and leave to rise for about 10 minutes. In a large bowl or bowl of electric mixer beat butter until turns white. Add the icing sugar and beat until turns to fluffy cream. In a separate bowl mix together the remaining 2 cups flour and salt. Once the yeast mixture has risen, add to beaten butter and sugar and mix well (with the mixer – on lower speed and the dough attachments). Gradually add remaining flour and salt and mix on lower speed with mixer until completely absorbed - about 5-6 minutes. Add the lemon zest, vanilla or almond extract, almonds, raisins and chopped dried fruits and mix well again. If dough is too sticky, add 2-3 tablespoons flour, or if it’s too firm - 2-3 tablespoons lukewarm milk. Transfer dough to a large, oiled bowl, cover with plastic wrap or cotton cloth and let rest for 20-30 minutes or until increase about ¼ in bulk. Once the dough is already ready, pour onto floured surface and knead for about few minutes. Divide into two equal parts. From each part form oval crust, about 3 fingers thick (4-5 cm). Put in the middle of the crust chilled marzipan roll and fold the crust over, pressing a bit, so it will not open while baking. Transfer both Stollens into a suitable baking ban(s), covered with baking paper or greased and lightly floured and let them rest for 20-30 minutes or until increased about ¼ in bulk. Bake in preheated to 330 F (about 165 C) oven for about 40-45 minutes or until golden brown, as in about 20 minutes stollens could be covered with baking paper or cooking foil – so they will not burn. Remove and spread with melted butter while hot and sprinkle with plenty of icing sugar.

christmas granola

Ingredients: 230 gr. medium oat flakes( not the large big ones, but the full oat flakes, but a little bit smaller.) 70 gr. pecans, broken in to pieces 45 gr. pumpkin seeds 1 tablespoon broken line seed 60 ml. canola oil 80 ml. maple syrup 1,5 teaspoon of vanilla extract 50 gr. raisins, cut up 30 gr. dried cranberries, cut up

Preparation: 1. Preheat the oven on 180 ° Celsius. ( 356F) 2. Take a large bowl & put the oat flakes, pecans & pumpkin seeds in it. Mix well. Add the 1 tablespoon of broken line seed to it. Mix well. 3. In another bowl, mix the canola oil with the maple syrup. Add the vanilla extract. Stirr good. 4. Put the ingredients of bowl 1 in to the other ingredients & mix well. 5. Take a non - stick roasting tin & spread out evenly in to the roasting tin. 6. Bake for about 18 to 20 minutes until all crisp. 7. Every 5 minutes or so, you have to stirr everything around, so that it will be crisp on every side. Otherwise, it will burn on one side & it wouldn't be crisp on the other side. 8.Bake until everything is golden & ready. 9. When it is ready, turn the oven off. Take out of the oven & let it turn cold. 10. When it is all cooled of, place it in a bowl & add the dried fruit. You can choose whatever fruit you want, but I like this combination. 11. So, i add the dried cranberries & add the dried raisins & mix well. Now, you can enjoy it! 12. Store in an airtight storage box.

Roast Turkey Stuffing

Ingredients
some olive oil (1/2 tablespoon)?1 medium onion, chopped?2 cloves of garlic, chopped
2 stalks of celery, diced
1 carrot, diced
3 rashers of bacon, chopped
3 slices of bread, crumbed (use a processor)
some stock or water (1-2 tablespoon - just enough to 'deglaze' pan but not too much otherwise you'll end up with soggy stuffing)
?1 egg?
Parsley and rosemary
?Tomato ketchup
Salt and pepper?

Method?
Saute the onions until it is translucent and cooked. Add the garlic, celery, carrot and bacon and cook over medium heat until the vegetables are soft and the bacon crisp. Add breadcrumbs and stir well. Add the water/stock, egg and herbs and stir well to combine. Add tomato ketchup, salt and pepper to taste.

Fruit Mince Pies

Rob and I made a small batch of fruit mince pies a week before Christmas, but most of them were eaten by the time Christmas rolled around. I blogged about making fruit mince pies before but failed to take note of the pastry recipe. This pastry recipe is modified from this taste.com.au recipe, but we made it by hand instead of using a food processor, and we used a 410g jar of ready-made fruit mince (Robertson brand) which yielded about 17 pies. We used a 12-muffin pan because we couldn't find patty pans anywhere here in Tokyo; in fact, my muffin pan was brought over from Australia because I couldn't find muffin pans here except for individual muffin cups which were relatively fiddly to use.

Ingredients
300g (2 cups) plain flour
40g (1/4cup) icing
150g chilled butter, chopped
1 egg yolk
2-3 tablespoons of water

Method
1. Combine the flour and icing in a bowl.
2. Using fingertips, rub in the butter to the flour mixture until it resembles fine crumbs.
3. Add the yolk and 2 tablespoons of water to the mixture, and stir until it clumps together. Add more water if it's too dry.
4. Bring the mixture together to form a rough ball.
5. Tip onto a lightly floured surface and knead until you have a smooth dough. Avoid overworking the dough.
6. Then proceed with making the pies as shown here.

Mexican Nacho Popcorn

Ingredients 1/4 cup (50 mL) grated Parmesan cheese, 1 tablespoon (15 mL) Mexican chili powder, 1 teaspoon (5 mL) salt, 1/2 tablespoon (2 mL) garlic powder, 1/4 teaspoon (1 mL) cayenne pepper (optional), 8 cups (8 litres) plain popped popcorn. Preparation • In a small bowl, stir together the Parmesan cheese, chilli powder, salt, garlic powder and cayenne (if using). Set aside. • Prepare the popcorn either in a pot on the stove top or in a hot air popper. As soon as the popcorn is done, dump it into a large bowl and sprinkle on the seasoning mixture, tossing to coat everything evenly. • Serve immediately.

Cheese Quesadilla

Ingredients 1 flour tortilla, 12 inches (same method as above), 15 ml melted Margarine, 100 g Jack/Cheddar cheese, shredded, 30 g tomatoes, diced, 7 jalapeno peppers, diced, 2 g Cajun spice, 30 ml salsa (same method as above), 1 lettuce leaf. For sour cream : 500 ml fresh cream, 30 ml lemon juice, 5 g salt. Preparation • Coat one side of tortilla with melted Margarine. • Place tortilla on a griddle. • Spread cheese over the entire tortilla. • Place diced tomatoes and jalapenos over one half. • Once cheese melts, fold the halves together to make a semi-circle. • Cut into 6 wedges. • For sour cream. In a bowl of fresh cream, add lemon juice and salt. • Place bowl in an ice container. • Using a wire whisk, whip cream till fluffy. • Store in a suitable container at a temp of 5°C. • To serve. Place quesadilla on a small oval plate. • Place lettuce on one side. • Scoop sour cream on lettuce. • Ladle a small amount of salsa next to the lettuce. • Serve immediately.

Soft Tacos with Fried Parsley and Lemon

Ingredients About 4 cups vegetable oil for frying, 1 bunch curly parsley, coarse stems discarded, 1 small lemon, thinly sliced crosswise, 8 (6-inch) corn tortillas warmed. Equipment: A deep-fat thermometer. Accompaniment: Lemon wedges. Preparation • Heat 1 1/2 inches oil to 375°F in a 2 1/2- to 3-quart saucepan, then fry parsley (use caution; oil will spatter) until leaves are dark green, about 45 seconds. Transfer with a slotted spoon to several layers of paper towels and season with salt. • Return oil to 375°F, then fry lemon slices, stirring occasionally, until golden in spots, 1 to 2 minutes. Transfer to paper towels and season with salt. Serve parsley and lemon wrapped in tortillas.