Ingredients: (Fudgy Caramel Brownies )
1 3/4 cups (11.5-oz. pkg.) Semi-Sweet Chocolate Chunks, divided
1/2 cup (1 stick) butter or margarine, cut into pieces
3 large eggs
1 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 cup chopped nuts
12 caramels, unwrapped
1 tablespoon milk
Directions: (Fudgy Caramel Brownies)
Preheat oven to 350º F. Grease a 13 x 9-inch baking pan.
Melt 1 cup chunks and butter in large, heavy-duty saucepan over low heat, stirring constantly, until smooth. Remove from heat; stir in eggs. Add flour, sugar, vanilla extract and baking soda; stir well.
Spread batter into prepared baking pan; sprinkle with remaining chunks and nuts.
Bake for 20 to 25 minutes or until wooden pick inserted in center comes out slightly sticky.
Microwave caramels and milk in small, microwave-safe bowl on High (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals; stir until smooth. Drizzle over warm brownies. Cool in pan on wire rack. Cut into bars.
Ingredients: (Big Chocolate Chunk Nut Cookies)
1 pkg. (16.5 oz.) Chocolate Chunk Cookie Bar Dough
1/2 cup coarsely chopped almonds, macadamia nuts, pecans and/or walnuts
Directions: (Big Chocolate Chunk Nut Cookies)
Preheat oven to 350° F.
Crumble cookie dough in to medium bowl. Add nuts; mix thoroughly. Drop by 1/4-cup measure onto ungreased baking sheets.
Bake for 14 to 16 minutes or until golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
Ingredients: (Beef Cheese and Coffee Tortilla Bake)
1 can (15 oz.) tomato sauce
1 can (14.5 oz.) Mexican-style diced tomatoes, undrained
1 1/2 pounds ground beef
1/2 cup diced onion
2 cloves garlic, finely chopped
1 tablespoon House Blend 100% Pure Instant Coffee Granules
1 tablespoon chili powder
8 (8-in.) soft taco-size flour tortillas
1 package (8 oz.) cream cheese, softened
2 cups (8 oz.) shredded cheddar cheese
1/3 cup chopped ripe olives
Directions: (Beef Cheese and Coffee Tortilla Bake)
Preheat oven to 350° F. Grease 13 x 9-inch baking dish.
Combine tomato sauce and tomatoes and juice in medium bowl.
Cook beef, onion and garlic in medium skillet until beef is no longer pink. Add coffee granules, chili powder and half of the tomato mixture
Spread tortillas with cream cheese; spread 1/2 cup beef filling over each. Roll up; place tortillas in prepared baking dish. Sprinkle with remaining filling; cover with remaining tomato mixture. Sprinkle with cheddar cheese and olives; cover.
Bake for 25 to 30 minutes or until bubbly and cheese is melted.
Ingredients: (MEDITERRANEAN GRILLED PORTOBELLOS WITH HUMMUS)
2 Tbsp. sesame seeds, toasted
1 can (16 oz.) chick peas or garbanzos [or garbanzos]
5 Tbsp. olive oil
2 cloves garlic
2 Tbsp. lemon juice
1 tub Homestyle Stock – Vegetable, divided
3 Tbsp. water
4 portobello mushroom caps
4 (8-in.) pita breads
2 tomatoes, sliced
Directions: (MEDITERRANEAN GRILLED PORTOBELLOS WITH HUMMUS)
Process sesame seeds in the bowl of food processor. Add chick peas or garbanzos or garbanzo beans or garbanzo beans, 1/4 cup olive oil, garlic, lemon juice, 1/2 tub Knorr® Homestyle Stock – Vegetable and water. Continue processing until smooth. Remove from processor; set aside.
Combine remaining 1/2 tub Knorr® Homestyle Stock – Vegetable with remaining 2 tablespoons water and 1 tablespoon olive oil. Brush onto mushrooms. Grill or broil mushrooms, turning once, until tender, about 15 minutes; slice.
To assemble, spread 3 tablespoons hummus on the inside of each pita bread, then evenly stuff with lettuce, tomatoes and mushrooms. Add additional hummus, if desired.
Ingredients:(Quick Sun-Dried Tomato and Basil Hummus)
1 (15.5 ounce) can garbanzo beans, drained (reserve liquid) and rinsed
1/2 cup chopped sun-dried tomatoes (not oil-packed)
3 cloves garlic
2 tablespoons chopped fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup olive oil
salt and pepper to taste
Methods:(Quick Sun-Dried Tomato and Basil Hummus)
Grind the garbanzo beans, sun-dried tomatoes, garlic, basil, and Parmesan cheese together in a food processor for 15 seconds.
Add about 1/4 of the reserved liquid; grind another 15 seconds. Pour in enough additional reserved liquid, a small amount at a time, and grind; repeat until the consistency is like chunky peanut butter.
Pour in the olive oil; grind for an additional 15 seconds. Season with salt and pepper.
Ingredients: (Spinach Lentil Soup)
1/3 cup uncooked white rice
2/3 cup water
1 teaspoon vegetable oil
4 ounces turkey kielbasa, chopped
1 onion, minced
1 carrot, chopped
1/2 teaspoon crushed red pepper flakes
6 cups water
2 cups reduced sodium chicken broth
1 cup dry lentils
1 (10 ounce) bag fresh spinach, torn
Instructions: (Spinach Lentil Soup)
In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Heat the oil in a large pot over medium heat, and cook the turkey kielbasa until lightly browned. Mix in onion and carrot, and season with red pepper. Cook and stir until tender. Pour in the water and broth, and mix in lentils. Bring to a boil, reduce heat to low, and simmer 25 minutes.
Stir the cooked rice and spinach into the soup, and continue cooking 5 minutes before serving.
Ingredients:(Moroccan Peach Roasted Chicken)
1/4 cup margarine or butter
1/4 cup honey
1 teaspoon rose water
1 teaspoon salt
ground black pepper to taste
4 pounds bone-in chicken pieces, with skin
1 pound fresh peaches, pitted and sliced
1 tablespoon white sugar
1/2 cup toasted slivered almonds
Directions:(Moroccan Peach Roasted Chicken)
Preheat the oven to 425 degrees F (220 degrees C).
In a glass measuring cup, combine the margarine, honey, rose water,salt and pepper. Heat in the microwave until margarine has melted, about 30 seconds. Place chicken in a baking dish and pour the margarine mixture over it. Stir to coat the chicken completely. Place the dish of chicken into the oven.
Cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Add the peaches to the dish and sprinkle with sugar. Continue to roast until chicken is cooked through, about 20 more minutes.
Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with slivered almonds.
Ingredients:(Arabian Mince Keema Rings)
Minced lamb 250 gms
Beef minced 250 gms
Spring onion 2 tbsp (chopped)
Eggs 2 lightly beaten
Salt to taste
Bread slIce 2 slIces
All spIce 1/2 tsp (ground)
Dry Dates and dry apricot 2 each soak in Sam Water till soften
Pine nuts 2 tbsp (crushed)
Pistachio 2 tbsp (crushed)
Saffron powder 1/4 tsp
Mint chopped 1/2 tsp
Chopped green chilies 2 tsp
Oil 1/2 cup
Directions:(Arabian Mince Keema Rings)
Soften the bread slices, chop dry dates and apricot.
Mix all the ingredients together refrigerate mixture for 30 minutes.
Make ring shape rissoles.
Heat half the oil fry three ring rissoles at a time.
Fry the first side for 5 minutes at medium heat then change the side and fry for another 5 minutes.
Fry the remaining rings in the same way.
Serve with rice and yogurt.