Recipes

This planning your wedding and want a place nice and beautiful for the party? Come seasonsatthetradition.com and then to have the location that you demand for fast and secure way, to meet the standards of service quality, has at its disposal a qualified team, selected and trained to perform in all events and interact with guests in a courteous and friendly, has at its disposal the best CT wedding facility to make your wedding even more unforgettable, always keeping the focus on quality and continuous improvement guide all processes and operations of the company, as postulated in the quality policy of its Integrated Management System.

Being a reference in providing services for events, given the legal provisions in force, adopting standards of excellence in infrastructure, service, food and food safety, seeking to innovate and continually improve our processes in order to always surpass the expectations of our customers, for these and other reasons that seasonsatthetradition.com is the right place for those seeking CT banquet halls .

Have a space Modern, stylish and different from the traditional and the largest structure to those in need of a CT corporate events , where in only one place you find all the necessary services for your event, then come right now to seasonsatthetradition.com to know and learn more information.

Creme de Menthe brownies are easy to make, and taste like you put more effort into them than what you really do. This is a wonderful way to bring box mix brownies to a new level. Simply bake the brownies, and add something more for a cool and refreshing taste. I like to take these brownies to pot lucks and to the office. Now, of course, you can also use your favorite brownie recipe instead of a mix.

1 box mix of brownies – your favorite type

1 pkg. crushed Creme de Menthe candies – these are sold in the baking isle next to the chocolate chips

Prepare brownies according to the package directions. When the brownies are done, and removed from the oven sprinkle the Creme de Menthe candies on top and allow them to melt. You can swirl the melted candies for a pretty design or simply leave them as they are. For ease of cutting it is best to let the candy harden so you can get nice even pieces.

You can use this basic brownie recipe instead of a box mix.

Although recently the Internet has become part of our daily lives, it is difficult to think of our life without her existence. The Internet has opened a world of possibilities for computer users, and one of these opportunities is to play online.

Today there are various types of online games on the internet but a lineage of games that did very well there was casino gambling. There are a variety of casino games via the Internet at their disposal, and the casinos listed above offer a good entertainment.

All you need is in casinoonline.org where quality and safety are trademarks of On line casino you'll find here a great variety of casinos for you to place your bets with confidence.

RECIPE INGREDIENTS
1 1/2 cups rice
1/4 cup pine nuts
1/3 cup drained chopped oil-packed sun-dried tomatoes
2 tablespoons drained capers
1/3 cup chopped red onion
1 6 ounce can tuna, drained
1 2 ounce can anchovy fillets, drained, minced
1/4 cup olive oil
1 tablespoon lemon juice
2 tablespoons red wine vinegar
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup thinly sliced fresh basil or mint

Sicilian Rice Salad Recipe at Cooking.com
DIRECTIONS
Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, 10 to 12 minutes. Drain. Rinse with cold water and drain thoroughly. Put the rice in a large glass or stainless-steel bowl.

Meanwhile, in a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast the pine nuts in a 350 degrees F oven for 5 to 10 minutes.

Stir the toasted pine nuts, the sun-dried tomatoes, capers, onion, tuna, and anchovies into the rice. Toss the rice salad with the oil, lemon juice, vinegar, salt, pepper, and basil.

# VARIATIONS: If you'd like more anchovy flavor, use some of the oil from the anchovy tin in place of some of the olive oil.
# Add a handful of chopped pitted green or black olives.


WINE RECOMMENDATION: The wine scene on the sun-baked island of Sicily is dominated by a few large players, one of which is the firm of Regaleali. Their inexpensive rosé is a delight and an appropriate choice for this salad.

RECIPE INGREDIENTS
3 teaspoons extra-virgin olive oil, divided
1 small onion, finely chopped
1 stalk celery, finely diced
2 tablespoons chopped fresh parsley
15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon
1 large egg, lightly beaten
1 1/2 teaspoons Dijon mustard
1 3/4 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 teaspoon freshly ground pepper
Creamy dill Sauce (see recipe link above)
1 lemon, cut into wedges

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
Other necessary recipes:
Creamy Dill Sauce

Easy Salmon Cakes Recipe at Cooking.com
Source Ad
EatingWell Free Trial Issue!
DIRECTIONS
Preheat oven to 450 degrees F.

Coat a baking sheet with cooking spray.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.

Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.

Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.

Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.

Equipment firms now have a highly qualified team and a line of kitchen equipment and industrial equipment for self service, which is distinguished by its beauty, practicality and durability, combined with the stainless steel material that value the product, such as granite , Company Traditional Equipment Industrial Kitchen Equipment and self-service, long on the market, offers a great service, security and satisfaction to its customers, We design equipment according to customer needs, with development of floor plan, Our products adapt perfectly to their spaces, whether large, medium or small, making them more visually pleasing, practical, productive and dynamic.

Besides being beautiful, practical, versatile, stainless steel offers exceptional performance and achievement, every day, a new market segment. For professional kitchens because it highlights its ease of cleaning, maintenance and sterilization, has at its disposal the best restaurant supply to provide more safety and quality of its restaurant, Another advantage of the stainless steel is its characteristic of being infinitely recyclable and its extraction in Nature is made from entirely sustainable way, making their use harmless to the environment, For these and other reasons you should have the best equipment this material and lead to its customers a quality product and warranty.

One of the branches where evidence is always in the food sector, since people always like to innovations in food, as well as a power differential, especially on weekends. If you have the desire to create a company that class, do not waste time, make a spending plan and open your company the chance to be a success is much greater than another company in another industry, because the food industry will always have consumers . Thinking about it, now let's talk about industrial kitchen equipment, so you can find excellent options for cost benefit of working equipment, has at its disposal the best Commercial Kitchen Equipment .

RECIPE INGREDIENTS
For Cake:
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar packed
1 large egg at room temperature
1 large egg white at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract
For Glaze & Garnish:
1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk
2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip)

Tip: To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.



To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Glazed Chocolate-Pumpkin Bundt Cake Recipe at Cooking.com
Source Ad
EatingWell Free Trial Issue!
DIRECTIONS
To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.

Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.

RECIPE INGREDIENTS
1 medium onion, peeled, ends trimmed, and quartered lengthwise
1 medium rib of celery, cut crosswise into quarters
1 medium red bell pepper, stem removed, seeded, and quartered lengthwise
5 medium cloves of garlic, peeled
2 teaspoons vegetable oil
4 bone-in, skin-on chicken thighs
8 ounces andouille sausage , halved lengthwise and cut into 1/4-inch pieces
1 1/2 cups long grain white rice (10 ounces)
1 teaspoon table salt
1/2 teaspoon fresh thyme , minced
1/4 teaspoon cayenne pepper (see note)
1 can diced tomatoes (14 1/2-ounce), drained, 1/4 cup juice reserved
1 cup clam juice
1 1/2 cup low-sodium chicken broth
2 bay leaves
1 pound medium shrimp (31 to 35 shrimp per pound), or large shrimp, shelled
2 tablespoons fresh parsley , minced

Chicken and Shrimp Jambalaya Recipe at Cooking.com
DIRECTIONS
In food processor, pulse onion, celery, red pepper, and garlic until chopped fine, about
six 1-second pulses, scraping down sides of bowl once or twice. Do not overprocess; vegetables should not be pureed.

Heat oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add chicken, skin-side down, and cook until golden brown, about 5 minutes. Using tongs, turn chicken and cook until golden brown on second side, about 3 minutes longer. Transfer chicken to plate and set aside.

Reduce heat to medium and add andouille; cook, stirring frequently, until browned, about 3 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate and set aside.

Reduce heat to medium-low, add vegetables, and cook, stirring occasionally and scraping bottom of pot with wooden spoon, until vegetables have softened, about 4 minutes. Add rice, salt, thyme, and cayenne; cook, stirring frequently, until rice is coated with fat, about 1 minute. Add tomatoes, reserved tomato juice, clam juice, chicken broth, bay leaves, and browned sausage to pot; stir to combine. Remove and discard skin from chicken; place chicken, skinned-side down, on rice. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Stir once, keeping chicken on top, skinned-side down. Replace cover and continue to simmer until chicken is no longer pink when cut into with paring knife, about 10 minutes more; transfer chicken to clean plate and set aside. Scatter shrimp over rice, cover, and continue to cook until rice is fully tender and shrimp are opaque and cooked through, about 5 minutes more.

While shrimp are cooking, shred chicken. When shrimp are cooked, discard bay leaves; off heat, stir in parsley and shredded chicken, and serve immediately.

RECIPE INGREDIENTS
6 boneless skinless chicken breast halves
1 carton (8 ounces) whipped cream cheese with onion and chives
1 tablespoon butter or margarine, cubed
Salt to taste
6 bacon strips

Bacon-Wrapped Chicken Recipe at Cooking.com
DIRECTIONS
Flatten the chicken to 1/2-inch thickness. Spread 3 tablespoons cream cheese over each. Dot with the butter and sprinkle with salt; roll up. Wrap each with a bacon strip.

Place, seam side down, in a greased 13-by-9-by-2-inch baking pan. Bake, uncovered, at 400 degrees F for 35-40 minutes or until juices run clear. Broil 6 inches from the heat for 5 minutes or until bacon is crisp.

Special Offer: Take advantage of a special offer for Cooking.com guests and subscribe today to Taste of Home magazine! Click for details

Ingredients

10 baking potatoes, peeled and grated

1 carrot, peeled and grated

1 onion, finely diced

5 cloves garlic, crushed

1 tablespoon chopped flat leaf parsley

1 tablespoon chopped fresh dill

2 tablespoons fresh lemon juice

4 tablespoons olive oil

2 tablespoons plain flour

200g dried breadcrumbs

salt and pepper to taste

4 tablespoons olive oil for frying, or as needed

Preparation method

1. Mix potatoes, carrot, onion, garlic, parsley and dill in a large bowl. Stir in lemon juice, 4 tablespoons olive oil, flour, breadcrumbs, salt and pepper. Knead just until mixture holds together. 2. Heat the remaining olive oil in a frying pan over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot.

With the busy lives of all people is very complicated to have time to cook and especially that we can make delicious food, that takes time, but now you have a great suggestion that are freezer cooking where you will find important information, you love one good food, but dies too lazy to venture out into the kitchen? Learn to prepare quick recipes, delicious and to please everyone. It has everything: salty, sweet, drink ... Have fun and indulge yourself with the best and most delicious meals so you can with little time to prepare your food.

Today we are a world away late, today everyone is late, but not in the sense of pre history, but to rush hours, so increasing increases the need for fast food, is why today you can find a great variety of these foods, as the fastest of all and also very tasty, You've been in that mess of not having time to prepare anything special for lunch or dinner, is not it? So they often know how fast types of sweet and salty and much help to those who do not want to spend time and have something nice to serve, you will simply delicious food and have to go once a month cooking , you will get everything ready with safety and keeping the taste of your food.

RECIPE INGREDIENTS
1 1/2 cups Wehani or long-grain brown rice
3 cups reduced-sodium chicken broth
1 tablespoon peanut oil or canola oil
10 ounces cooked chicken andouille or other spicy chicken sausage, cut into 1/2-inch pieces
1 1/2 cups chopped yellow onion
1 1/4 cups chopped celery
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon salt

Dirty Rice Recipe at Cooking.com
Source Ad
EatingWell Free Trial Issue!
DIRECTIONS
Bring rice and broth to a boil in a large saucepan. Reduce heat to low, cover, and simmer at the lowest bubble until the liquid is absorbed and the rice is tender, about 50 minutes. Remove from the heat and let stand, covered, for 10 minutes.

While the rice is standing, heat oil in a large nonstick skillet over medium heat. Add sausage and cook, stirring, until it begins to brown, about 5 minutes. Add onion, celery, green and red bell pepper and garlic and cook, stirring, until the onion is soft, about 5 minutes more. Stir in thyme, cayenne to taste and salt. Stir the sausage mixture into the rice and serve.

RECIPE INGREDIENTS
2 tablespoons vegetable oil
1 large yellow onion, chopped
1 carrot, peeled, finely chopped
2 cloves garlic, minced
2 lb lean ground beef
1 1/2 cups fresh bread crumbs
2 large eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon dried thyme leaves, crumbled
1/4 cup finely chopped fresh parsley
1 tablespoon worcestershire sauce
2/3 cup catsup
1/2 cup tomato sauce, plus tomato sauce for serving, optional

Old-fashioned Meat Loaf Recipe at Cooking.com
DIRECTIONS
Heat the oil in a nonstick frying pan over medium heat. Add the onion and carrot. Sauté until the carrot begins to soften and the onion is almost translucent, 4-5 minutes. Add the garlic. Sauté 1 minute. Remove from the heat and cool.

Preheat an oven to 350 degrees F. Lightly oil a 9x5x3-inch loaf pan. Whisk eggs, salt, pepper, thyme, parsley, Worcestershire sauce and catsup in medium bowl to blend. Combine the beef, bread crumbs and cooled vegetable mixture in a large bowl. Add the egg mixture. Using your hands, mix just until blended. Do not overmix or the loaf will be too compact and dry.

Gently pat the meat mixture into the prepared pan. Pour the tomato sauce evenly over the top. Bake until meat begins to shrink from the pan sides and instant meat thermometer inserted into center of loaf registers 150°F, about 1 1/4 hours. Transfer pan to a rack. Cool 10 minutes.

Cut the meat loaf into thick slices. Using a spatula, transfer slices to warmed plates. Serve warm or cold, accompanied with more tomato sauce, if desired.

RECIPE INGREDIENTS
For Bouquet Garni:
2 large green leek leaves (about 6 inches long)
1 bay leaf
1 stalk celery
2 sprigs fresh parsley, with stems
3 sprigs fresh thyme
1 2-inch-long strip tangerine or orange peel
For Stew:
3 tablespoons extra-virgin olive oil, divided
2 ounces pancetta or bacon, cut into 1/2-inch pieces
3 pounds beef stew meat, such as chuck, trimmed and cut into 1- to 1 1/2-inch pieces
2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground pepper, divided
2 medium yellow or red onions, chopped
3 cloves garlic, chopped
1 1/2 pounds carrots, sliced into 1-inch rounds
2 tablespoons tomato paste
1 pound button mushrooms, halved if small, quartered if large
1 bottle (750 ml) full-bodied red wine, such as Burgundy or Pinot Noir
1/2 cup chopped fresh parsley
Freshly grated zest of 1 tangerine or orange

Slow-Cooked Provençal Beef Stew Recipe at Cooking.com
Source Ad
EatingWell Free Trial Issue!
DIRECTIONS
Preheat oven to 250°F.

To assemble bouquet garni: Place one leek leaf on the counter. Top with bay leaf, celery stalk, parsley sprigs, thyme sprigs and tangerine (or orange) peel. Place the second leek leaf on top and tie the bundle together in four spots with kitchen string. Set aside.

To prepare stew: Heat 1 tablespoon oil in an ovenproof Dutch oven over medium-high heat. Add pancetta (or bacon) and cook until barely brown, 1 to 2 minutes. Transfer to a paper towel-lined plate, leaving any drippings in the pot.

Add beef in batches (do not crowd the pot) and cook until browned on all sides. Transfer to a large bowl and season with 1 teaspoon salt and 1/4 teaspoon pepper.

Add 1 tablespoon oil to the pot and add onions and garlic. Cook, stirring, until the onions are translucent, 3 to 4 minutes. Add carrots and cook, stirring, until they begin to soften, 4 to 5 minutes. Stir in tomato paste. Season with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Transfer the mixture to the bowl with the beef.

Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Add mushrooms and cook, stirring occasionally, until they are tender, 5 to 7 minutes. Transfer to a small bowl; set aside.

Pour wine into the pot and bring to a boil, scraping up any browned bits. Return the browned beef, the carrot mixture and the reserved pancetta (or bacon) to the pot along with the bouquet garni. Press down on the beef and vegetables, making sure to submerge them completely in the wine; if necessary, add just enough hot water to make sure they are covered. Cut a piece of parchment paper to fit the pot and press it directly on top of the stew, covering it completely.

Transfer the stew to the oven and cook, with the lid off, until the beef is tender enough to cut with a fork, about 3 hours. Check every hour to be sure the ingredients stay submerged in liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms.

Remove and discard the bouquet garni. Combine chopped parsley and tangerine (or orange) zest in a small bowl and scatter on top of the stew just before serving.

Popcorn is the most ancient, popular and fun American food product that was left to history. Provides the nutritional value of solid food and has a great flavor. It's healthy, natural, high fiber, delicious and the value is surprisingly low in calories (good! ... Just in case they are eaten with salt rather than sugar, obviously) and can be perfectly applied on a diet and if you want a place where you have popcorn machines so you can buy your come straight to epopcorn.com, A popcorn machine is used specifically making the popcorn. Allows you to make popcorn in a moments notice. Many machines allow you to save the butter or toppings for use again and again. Additionally, a popcorn machine makes popping popcorn machine and are making traditional popcorn, not the type of microwave, but the type of seed, simple.

Our selection of models sno cone maker are each designed to be easy to clean and easy to use.The online blizzard snow machine includes an illuminated cone cabinets and helpful owners sno-cone, come right out and buy your sno cone machines in epopcorn.com.

Besides those already described equipment you'll still find hot dog machines to buy with confidence and great prices, then what are you still waiting, come now to epopcorn.com.

RECIPE INGREDIENTS
2 pounds new potatoes, scrubbed and cut into 1/4-inch-thick slices
3 medium shallots, thinly sliced
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Grilled Potato Packets Recipe at Cooking.com
Source Ad
EatingWell Free Trial Issue!
DIRECTIONS
Heat grill to medium-high.

Meanwhile, place potatoes, shallots, oil, salt and pepper in a large bowl; toss to coat. Place two 24-inch-long pieces of foil on the counter and lightly coat with nonstick cooking spray. Arrange potatoes and shallots in a single layer, slightly overlapping, on half of each piece of foil. Leave a 2-inch border on all sides. Fold foil over and pinch the edges together, making two packets.

Place packets on the grill. Cover the grill and cook for 12 to 15 minutes, or until potatoes are tender. (When you open a packet to check doneness, be careful of steam). Serve immediately.

RECIPE INGREDIENTS
2 cups kosher salt or 1 cup table salt
1 turkey (12 to 14 pounds), giblets and tail removed, rinsed thoroughly, and wings tucked (see illustration)
3 cups wood chips
2 tablespoons unsalted butter melted

Grill Roasted Turkey for Gas Grill Recipe at Cooking.com
DIRECTIONS
Dissolve salt in 2 gallons water in large (at least 16-quart) stockpot or clean bucket. Add turkey and refrigerate or set in a very cool spot (between 32 and 40 degrees) 12 hours or overnight (If refrigerator space is at a premium, you can use a more concentrated brine for a shorter period of time. Double the salt in the solution, place four or five ice gel packs in the brine with the turkey cover, and place in a cool spot.)

Toward end of brining time, soak wood chips in bowl with cold water to cover for 30 minutes, then drain. Make foil tray for chips with 12 x 18-inch square of heavy-duty foil: To do so, make a 1-inch fold on one long side. Repeat 3 more times and turn fold up to create a sturdy side that measures about 1 inch high. Repeat process on other long side. With short side facing you, fold in both corners as if wrapping gift. Turn up inside inch or so of each triangle field to match rim on long sides of foil tray. Lift pointed end of triangle over rim of foil and down to seal. Repeat process on other short side. Place chips in foil tray.

Meanwhile, spray V-rack with nonstick vegetable cooking spray. Remove turkey from brine and rinse inside and out under cool running water to remove all traces of salt. Pat turkey dry with paper towels; brush both sides with melted butter. Set turkey, breast-side down, in V-rack.

Position tray with chips on top of burner that will remain on during entire cooking time. Turn all burners to high, close lid, and heat grill until chips begin to smoke, 10 to 15 minutes. Turn off burner(s) without chips; leave one on high. Place V-rack with turkey over cool part of grill; cover and grill-roast, regulating lit burner as necessary to maintain temperature between 300 and 350 degrees, for 1 hour.

Open lid; with wad of paper towels in each hand, flip turkey breast-side up. The leg and wing that were facing the lit burner should now be facing away from it. Close lid and continue grill-roasting for 45 minutes.

Using thick potholders, carefully turn rack with turkey (breast remains up) so that leg and wing that were facing lit burner are now facing away. Insert instant-read thermometer into each thigh to check temperature and gauge how much longer turkey must cook (see note in Grill-Roasted Turkey for Charcoal Grill). Close lid and continue grill-roasting until thermometer inserted into thigh registers 175 to 180 degrees, 15 to 45 minutes more. Remove turkey from grill, cover loosely with foil, and let rest for 20 to 30 minutes; carve and serve.

RECIPE INGREDIENTS
2 tablespoons butter
1/2 pound swiss chard, large stems removed, leaves cut crosswise into approximately 1-inch ribbons
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 1/2 pounds baking potatoes (about 2), peeled and cut into approximately 1/8-inch slices
1/4 pound gruyere cheese, grated (about 1 1/2 cups)
1/2 pound sliced canadian bacon
2/3 cup canned low-sodium chicken broth or homemade stock

Canadian Bacon, Potato, and Swiss-Chard Gratin Recipe at Cooking.com
DIRECTIONS
Heat the oven to 425 degrees F. In a medium frying pan, melt 1 tablespoon of the butter over moderately low heat. Add the Swiss chard and cook until starting to wilt, about 1 minute. Stir in the garlic and 1/8 teaspoon each salt and pepper. Cook until no liquid remains in the pan, about 2 minutes.

Butter an 8-by-8-inch baking pan or similarly sized gratin dish. Layer one third of the potatoes in the dish and top with 1/8 teaspoon each salt and pepper, a third of the cheese, and half the Canadian bacon. Spread the Swiss chardin a single layer. Top with half the remaining potatoes and sprinkle with 1/8 teaspoon each salt and pepper. Spread half the remaining cheese and the remaining Canadian bacon over the potatoes. Add the remaining potatoes to the dish, sprinkle with the remaining 1/8 teaspoon each of salt and pepper, and top with the remaining cheese and 1 tablespoon butter. Pour the chicken broth over all.

Cover the gratin with aluminum foil and bake for 15 minutes. Remove the foil and continue baking until the potatoes are tender and the top is golden brown, about 30 minutes longer. Let stand 2 to 3 minutes before cutting.

2 tablespoons olive oil
2 onions, halved, sliced
2 tablespoons moroccan seasoning mix
8 chicken thigh fillets, bone in, skinless
1½ cups (375ml) chicken stock
grated rind and juice of 1 lemon
4 potatoes, peeled, cut into small cubes
150g baby green beans, tailed

1. Heat half of oil in a flameproof casserole or frying pan with a lid on medium. Cook onion, uncovered, for 3 minutes, stirring, until soft and starting to brown. Stir through moroccan seasoning and cook for 1 minute, until fragrant. Remove from pan and set aside.

2. Heat remaining oil in same pan on high. Cook chicken for 3 minutes each side, until browned. Return onion to pan and pour over stock, lemon rind and juice. Season to taste. Bring to boil and reduce heat to low.

3. Scatter potato around chicken, cover and simmer for 12 minutes. Add beans and simmer, covered, for another 3 minutes, until chicken is cooked through and vegetables are tender. Serve chicken and vegetables with pan sauce spooned over.

We are a small business loan hub that helps marketers, small business owners and start-up entrepreneurs seeking loans and financing options to grow your business, We partner with industry leaders in solutions for credit and business owners connect with these lending partners, provide small loans cash advance loans for use in virtually any type of business, while funds are invested to the legitimate demand of business, you will get your Small Business Financing now in ezunsecured.com.

Our cash advance business is based on future sales of credit card, we successfully help provide fast cash advance, unsecured working capital, without the strict requirements and formalities of loans offered by banks and other financial institutions, so if you search for Small Business Finance ezunsecured.com to come.

Get a loan for small business to launch your small business, our guide for your small business loan written by professional business planning, so you need to come right now to get your Business Finance in ezunsecured.com, Everything here is to save you time to get the loan to small businesses, and there's also a load of help for you to get your own loan for your business, to have much information right now to come ezunsecured.com.

RECIPE INGREDIENTS
For the Sweet Potato Casserole:
2 1/2 pounds sweet potatoes (3 medium), peeled and cut into 2-inch chunks
2 large eggs
1 tablespoon canola oil
1 tablespoon honey
1/2 cup 1% milk
2 teaspoons freshly grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon salt, or to taste
For the Topping:
1/2 cup whole-wheat flour
1/3 cup packed brown sugar
4 teaspoons frozen orange juice concentrate
1 tablespoon canola oil
1 tablespoon butter, melted
1/2 cup chopped pecans (1 3/4 ounces)

Sweet Potato Casserole Recipe at Cooking.com
Source Ad
EatingWell Free Trial Issue!
DIRECTIONS
FOR THE SWEET POTATO CASSEROLE:
Place sweet potatoes in a large saucepan; cover with lightly salted water and bring to a boil. Cover and cook over medium heat until tender, 10 to 15 minutes. Drain well and return to the pan. Mash with a potato masher. Measure out 3 cups. (Reserve any extra for another use).

Preheat oven to 350 degrees F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.

Whisk eggs, oil and honey in a medium bowl. Add mashed sweet potato and mix well. Stir in milk, orange zest, vanilla and salt. Spread the mixture in the prepared baking dish.

FOR THE TOPPING:
Mix flour, brown sugar, orange juice concentrate, oil and butter in a small bowl. Blend with a fork or your fingertips until crumbly. Stir in pecans. Sprinkle over the sweet potato mixture.

Bake the casserole until heated through and the top is lightly browned, 35 to 45 minutes.