Chinese Firecrackers

Ingredients:

• 2 limes
• 1 jalapeno
• 1 tbsp soy sauce
• 2 tsp rice vinegar
• 2 tbsp honey
• 4 tbsp extra virgin olive oil
• 2 teaspoons thai curry paste
• 2 sprigs cilantro, finely minced
• 1 brick extra firm tofu
• .25 cup peanuts, coarsely chopped

Preparations:

1. Wrap the tofu in paper towels and place in a baking dish. Place a smaller baking dish on top of the tofu and let sit for 20 minutes.
2. Whisk together lime, pepper, soy sauce, vinegar, honey, garlic, oil, curry paste, and cilantro. Set aside for 10 minutes to allow heat to develop.
3. Slice tofu into .5-1" cubes. Place into marinade and coat. Let sit for 20 minutes, turning the cubes after 20 minutes.
4. Heat at least 3" of oil in a deep saucepan and when hot enough, deep fry cubes until golden brown and crispy. Drain on paper.
5. Use the remaining marinade as a sauce and sprinkle tofu with peanuts.

Cook Time: 1.5 hours
Serves: 4

Cheesy Polenta

Ingredients

• 1 teaspoon olive oil
• 1 green bell pepper, chopped
• 2 cloves minced garlic
• 3 green onions, chopped
• 1 (14 ounce) jar marinara sauce
• 1/2 cup shredded fontina cheese
• 3/4 cup shredded provolone or mozzarella cheese
• 16 oz instant polenta, prepared
• 1/2 cup grated Parmesan cheese

Preparation

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
2. Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
3. Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Spread 1/3 of polenta in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
4. Bake until cheese is bubbly and golden brown, about 25 minutes
5. Can eat purely the polenta or use it as a dip or spread.

Cook Time: 45 minutes
Serves: 8

Spiced Vegetable Dal

Ingredients:

• 1 cup dry lentils
• 2 tbsp butter
• 1 tbsp vegetable oil
• 1/4 tsp ground ginger
• 1 tbsp minced garlic
• 1 large onion, diced
• 1.5 tsp ground cumin
• 1/8 tsp ground cloves
• Pinch of ground turmeric
• 3.75 cups vegetable broth
• 3 ripe roma tomatoes, seeded and diced (or 1 14.5 can whole tomatoes, drained and roughly chopped)
• .5 cup chopped Italian parsley (or 2 tbsp dried cilantro and 1 tbsp dried parsley)
• Salt and pepper to taste
• 4 cups cooked brown rice

Preparation:

1. Rinse the lentils
2. In a large soup pot over medium-low heat, heat the butter and vegetable oil. Add the ginger, garlic, and onion. Saute until the onion turns clear, about 10 minutes. Add the cumin, cloves, and turmeric, and cook for 2 minutes.
3. Stir in the lentils and the broth, and bring to a boil over high heat. Reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
4. Add tomoatoes and parsley. Simmer for another 15 to 20 minutes, stirring frequently, until the lentils are very soft but not mushy. Season with salt and pepper.
5. Place 1 cup hot rice in each bowl. Spoon the dal over the rice. 

Cook Time: 1.25 hours
Serves: 6 

Turtle Brownies

Ingredients:
Brownie Layer:

• .75 cup unsalted butter (1.5 sticks)
• 3 oz unsweetened chocolate, coarsely chopped
• 3 large eggs
• 1 cup sugar
• .5 cup packed brown sugar
• 1.5 tsp vanilla extract
• .25 tsp salt
• .5 cup + 2 tbsp flour

Filling:

• 36 caramels, unwrapped
• .5 cup heavy cream
• 2.5 cup pecans (1 cup chopped)

Chocolate Topping:

• 3 oz semisweet chocolate, coarsely chopped
• 2.5 tbsp heavy cream
• 1 tsp light corn syrup

Preparation:

1. Preheat oven to 350F. Grease a 13x9 inch baking pan
2. In a medium saucepan, melt the butter and chocolate over low heat, stirring. Remove from heat and let cool for about 10 minutes.
3. In a large bowl, beat eggs and both sugars with a spoon until well blended. Stir in the vanilla, then gradually beat in the chocolate mixture and the salt. Add the flour, stirring until smooth.
4. Scrape batter into the baking pan, spreading it into the corners. Bake for 20 to 22 minutes, until the top is firm to the top. Transfer the pan to a wire rack.
5. Meanwhile, in a large saucepan, melt the caramels with the cream over low heat, stirring frequently until smooth. Add the pecans and stir until they are well coated with the caramel.
6. Scrape the caramel filling onto the hot brownie layer, spreading it evenly. Let cool to room temperature, then refrigerate until the filling is set.
7. In a small saucepan, melt the chocolate with the cream and corn syrup, stirring until smooth. Using a fork, drizzle the chocolate topping over the brownies.

Cook Time: 1.5 hours
Serves: 12 bars

Spicy Italian Pasta Salad

Ingredients:

• 1 tbsp olive oil
• 1 tsp minced garlic
• .5 tsp dried red pepper flakes
• 1 14.5oz can of diced tomatoes
• Salt, to taste
• .5 lb rotini pasta
• 1/2 cup ricotta cheese
• 2 tbsp chopped fresh basil
• .25 cup chopped pine nuts

Preparation:

1. Bring water to a boil
2. In a large skillet over setting medium-low, heat the oil. Add garlic and pepper flakes and sauté until garlic is light tan and fragrant, about 2 minutes. Add tomatoes and simmer until sauce thickens, about 10 minutes.
3. When water comes to a boil, add salt and pasta. Cook according to pasta directions. Drain.
4. Toss pasta with tomato sauce, ricotta cheese, basil, and pine nuts. Chill for at least 20 minutes before serving.

Cook Time: 45 minutes
Serves: 2-3

Fried Ravioli

Ingredients:

• Olive oil , for frying
• 1 cup buttermilk (or 1 cup milk plus 1 tbsp lemon juice or vinegar)
• 2 cups Italian-style breadcrumbs
• 1 box store-bought bite-size cheese ravioli (about 24 ravioli)
• 1/4 cup Parmesan cheese
• 1 to 2 cups marinara sauce, heated, for dipping

Preparation:

1. Heat 2 inches of olive oil in a large frying pan over low-medium heat until a deep-fry thermometer registers 275°.
2. While the oil is heating, put the buttermilk in one shallow dish and the seasoned breadcrumbs and some parmesan in another. Working in batches, dip the ravioli in the buttermilk to coat completely, allowing the excess buttermilk to drip back into the bowl. Dredge the ravioli in the bread crumbs. Place the ravioli on a baking sheet while you coat the remaining ravioli.
3. When you beleive the oil is ready, do a test with one ravioli. When the oil is proved ready, fry the ravioli a few at a time, turning occasionally, until light golden brown and thoroughly heated. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
4. Sprinkle the fried ravioli with Parmesan cheese and serve with a bowl of warmed marinara sauce for dipping.

Cook Time: 30 minutes
Serves: 4-6

Cheesecake with a Chocolate Chip Crust

Ingredients:

• Enough chocolate chip cookie dough for at least 1 dozen cookies
• 1 (8 ounce) package cream cheese
• 1/2 cup Sweetened Condensed Milk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 (21 ounce) can pie filling (cherry or strawberry were tasty)

Preparation:

1. Preheat oven to 325 degrees F. Grease a 9 by 9 baking pan
2. Place 12 1 tbsp balls of cookie dough evenly throughout the baking pan. Bake for 10 to 12 minutes until the cookie dough spreads to form a crust.
3. Beat cream cheese, sweetened condensed milk, egg and vanilla extract in medium bowl until smooth. Pour the cream cheese mixture over the crust. Bake for additional 15 to 18 minutes or until set.
4. Cool completely in pan on wire rack. Top with pie filling. Refrigerate for 1 hour.

Cook Time: 1.75 hours
Serves: 9

Holiday Stuffing

Ingredients:

• 1/4 cup olive oil
• 4 Tbsp. butter
• 2 large yellow onions , chopped
• 3 celery stalks, chopped
• 1 cup chopped carrots
• 1 (12-ounce) boxes corn bread stuffing
• 2 cups vegetable broth
• 1 (10-ounce) can cream of celery soup
• 3/4 cups fresh orange juice
• 1/2 cup green onions (1 bunch from grocery store), chopped
• 1/4 cup fresh lemon juice
• 1 Tsp. kosher salt
• 1 Tsp. pepper

Preparation:

1. Preheat oven to 325°. 
2. Pour the cornbread stuffing into a large bowl.
3. In a large skillet, heat the olive oil. Add the onions, cover with a lid and lower the heat to sweat—about 10 to 15 minutes. Add the celery, butter, and carrots. Sauté for another 10 minutes. Pour in quarter of a cup of vegetable broth, then add the sautéed vegetables to the stuffing. 
4. Add the cream of celery soup, remaining vegetable broth, orange juice, lemon juice, scallions, salt, and pepper to the stuffing. Mix well. 
5. Place the stuffing in a 9x13 baking pan and cover tightly with aluminum foil. Poke holes in the foil with a fork. Bake for 45 minutes. You can prepare it the night before and pop it in the oven the next day.

Cook Time: 1.5 hours
Serves: 8-10

Penne Arrabiata

Ingredients:

• 12 oz penne pasta
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, peeled and sliced thinly lengthwise
• 2 medium sweet onions, chopped coarsely
• 1/2 tablespoon ground black pepper
• 1/2 tsp red pepper flakes
• 2 teaspoons garlic powder
• 2 (14.5 ounce) cans Italian style diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 tablespoon dried basil
• Parmesan cheese, to taste

Preparation:

1. Bring a large pot of water to a boil. Add the pasta and cook for 8-10 minutes, or until the pasta is tender. Drain and set aside.
2. In a skillet, heat olive oil over medium heat. Add the sliced garlic and onions. Sauté until they are fragrant and cooked. Add the ground black pepper, red pepper flakes, and garlic powder and sauté for another minute or two. Add the cans of diced tomatoes, tomato sauce, and dried basil to the skillet. Simmer for 10 minutes, stirring occasionally, making sure the bottom of the pan does not burn.
3. Add the cooked penne pasta. Simmer for an additional 5-7 minutes before taking off heat. Add desired amount of salt, according to your taste.
4. Serve and top with desired amount of parmesan cheese on top.

Cook Time: 25 minutes
Serves: 4-6

Capellini Pomodoro

Ingredients:

• 4 small cloves garlic, minced
• 1 can (14.5 ounces ) petite diced tomatoes
• 1 can (14.5 ounces ) large cut, Italian seasoned diced tomatoes
• 1/4 teaspoon freshly ground black pepper
• 2 cups fresh chopped basil leaves
• 1/3 cup extra virgin olive oil
• 1/4 cup shredded Parmesan cheese
• 12 ounces dry angel hair pasta, cooked

Preparation:

1. Heat olive oil over low heat and add garlic; cook until garlic is tender. Be careful not to burn the garlic. 
2. Add tomatoes and pepper and heat through, stirring constantly, about 2 to 3 minutes. Remove from heat. 
3. In a large bowl, combine Parmesan cheese, basil, and sauce. Mix thoroughly and add pasta. Toss pasta gently. 
4. Serve immediately and sprinkle with grated Parmesan cheese.

Cook Time: 18 minutes

Serves: 4