Honey Lemon Cough Drops

Thanks to Hearts Hands and Home

Ingredients:


2 C. sugar
1/2 C. honey
3/4 C. water
juice of 1/2 lemon
1-2 Zinc tablets, crushed (optional)
1-2 Vitamin C tablets, crushed (optional)






Directions:

























Butter an 8"x8" pan. Set aside.

Place sugar, honey and water in medium saucepan. Place pan over medium heat.  Cook and stir until mixture boils, stirring constantly to dissolve the sugar. 

Turn the heat down to med.-low and continue to lightly boil , stirring occasionally until a candy thermometer reads 285 degrees (soft crack). Approx. 20 minutes total.

Remove from heat, stir in lemon juice. Add zinc and Vitamin C (if desired), letting mixture cool for 1-2 minutes. 

Pour into prepared pan.  Cool for 10 minutes, score top of mixture.  If not cool enough to score, wait a few minutes and try again.

Cool completely.  Break into pieces using score lines. 

You can wrap pieces individually or store in a baggie or other container until ready to use.

Store in a cool dark place.

Lisa C. . . . .

Italian Bread Dip

 

Ingredients:


4 fresh garlic cloves
1 tablespoon crushed red pepper
1 teaspoon peppercorns
1 small bunch fresh oregano
1 small sprig fresh rosemary
1 cup fresh basil
1 tablespoon dried parsley
1/4 cup Parmesan cheese






Fresh ground sea salt to taste

Directions:


Place all ingredients together in a small food processor.
Pulse in the food processor until the mixture becomes well mixed.
Sprinkle a bit of the mix onto a small plate.
Drizzle olive oil over the mix.
Dip big pieces of fresh bread into the oil mixture.

Lisa C. . . . .

Baked Cornmeal Empanadas

Ingredients:


2 cups precooked yellow cornmeal (masarepa)
3 cups hot water (almost boiling)
1 tablespoon sazon goya with azafran (3 packets) (optional but soooo worth it )
1/2 teaspoon salt
Beef Filling


Directions:

1. Measure the masarepa into a large bowl, add the sazon, and salt and mix well; 
2. add the water and mix to form a dough (it will be a little wet and rubbery); let stand while filling is prepared.
3. Cook your Beef filling.
4. Preheat Oven to 400〫

1. Break off golf ball sized sections of dough (1.5 oz) and roll in your hands into a ball; place between plastic wrap and flatten with the heel of your palm into a 6 inch disc.
2. Peel away plastic from top only and scoop plastic and disc into your palm; place a heaping tablespoon of filling in center then fold disc and pinch closed; slightly flatten to distribute filling.
3.  Bake on greased baking sheet 25-30 minutes at 400F. until lightly browned. 

Chocolate Pudding Pie

Ingredients:

• 1 Pie Crust
• 1 3.4 oz pkg Vanilla instant pudding pie filling
• 1 3.9 oz pkg chocolate instant pudding and pie filling
• 1 cup milk
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1 pt. Vanilla ice-cream softened
• Whipped topping
• 1 square semi-sweet chocolate

 Directions:

1. Prepare Pie Crust.
2. Blend pudding mixes and milk
3. Fold in spices and ice-cream.
4. Spoon mixture into prepared pie crust and freeze for at least 4 hours.
5. Decorate: Top with Whipped topping Dollops and shaved chocolate curls.

Turkey meatballs

 

 

 

Ingredients

• 1 small onion, grated
• 3 garlic cloves, minced
• 1 large egg
• 1/4 cup dried bread crumbs
• 1/4 cup chopped fresh Italian parsley leaves 
• 1/4 cup chopped fresh Cilantro
• 1/4 cup grated Parmesan
• 1/4 cup grated Pecorino Romano
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound ground dark turkey meat
• 3 tablespoons olive oil
• 26 ounces Marinara Sauce, or store-bought marinara sauce.

Directions

Add the onion, garlic, egg, bread crumbs, cilantro, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.

Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.

Alfredo Sauce (Low Fat Optional)

 

Ingredients:

1 quart heavy cream  (LF? I use fat free cream cheese) 1/4 pound butter (LF? Margarine)   1/2 cup grated Parmesan cheese - (LF? Fat free Parmesan) 2 1/2 tablespoons garlic, chopped 1 cup white wine (chardonnay works well) 1 tablespoon sea salt 1 teaspoon white pepper

Directions: 

Over medium-low heat, mix all ingredients (except wine) until evenly blended. Bring to a boil. Cook until the volume is reduced by half. At this point, reduce the heat, add the wine mixture to the sauce and stir for 15 more minutes (do not boil)add salt and pepper to taste.

Crock Pot Dominican Bean Soup

 Ingredients:

4 cups of Cooked Beans
7 cups water
2 small red onions diced
1 chicken bullion cube
1 tsp chopped parsley
1 tbsp chopped cilantro
1 tbsp tomato sauce
2 roma tomatoes diced
1 tbsp olive oil
1 lb smoked pork chops in bone
1 lb Linguiza sausage cut up
½ tbsp finely chopped garlic
1 pinch oregano
½ lb yams peeled and cubed (1/2" cubes)
1 tsp salt
2 green plantains peeled and cut into 1/2" rounds


Directions:

1. Heat the oil and sautee onion and garlic with a pinch of salt.  
2. Once onions are translucent, add sausage and brown.
3. Add to crock pot along with remaining ingredients.
4. Cook on high till plantains and yams are tender to a fork, and soups consistency is thick.

**Serve with rice and Avocado**

 

Pumpkin Pie

Ingredients: 

• 1 Pie Crust
• 1 can (15 oz) Pumpkin pie filling 
• 2 eggs
• 3/4 cup Granulated sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/s tsp ground ginger
• 1/4 tsp nutmeg
• 1 1/2 cups (12 oz can) evaporated milk

Directions:

1. Prepare Pie Crust
2. Preheat oven to 425 F
3. Combine ingredients and mix well.
4. Bake for 15 minutes, and reduce heat to 350 F.
5. Bake for 50-55 more minutes or until done. (knife inserted in center of pie comes up clean)
6. Cool,
7. Enjoy

 

Thumbprint Cookies

Ingredients:

• 2 cups sifted flour
• 1/2 tsp salt
• 1 cup butter (NO substitutes)
• 1/2 cup superfine sugar
• 2 tsp vanilla extract
• your preferred Jam 
• 1/2 cup sifted confectioners sugar

Directions :

1. Sift together flour and salt, set aside.
2. Cream butter and sugar unlit light and fluffy, add extracts.
3. Slowly mix in flour.. 1/2 cup at a time until JUST blended.
4. Chill dough for 1-2 hours
5. Preheat oven to 350 F
6. Meanwhile shape dough into 1" balls and space them about 2" apart on ungreased baking sheets.
7. Make deep thumbprints in the center of each ball and fill with preferred jam or filling.
8. Bake for 15 minutes or until cookies are the color of pale sand.
9. Transfer to a wire cooling rack to cool.
10. Once cooled, dust cookies with confectioner's sugar.

**Tip** Can substitute 2 tsp of Vanilla for 1 1/2 and add a 1/2 tsp of almond extract.. also be creative with the filling.. Hershey's kisses work divinely... lol
 




 

Marinara Sauce *

 

Ingredients:


1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
4 tablespoons unsalted butter, optional


Directions:



In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

Lemon Chiffon Pie

Ingredients:

• 1 Pie Crust.
• 1 (14oz) can Sweetened condensed milk
• 2 cups sour cream
• 2 tbsp powdered pre-sweetened lemonade mix
• 4 drops yellow food coloring
• 8 oz frozen whipped topping thawed.
  

Directions:

1.  Prepare Pie Crust.
2. Combine the milk, sour cream, lemonade mix, and food coloring into a large bowl and mix well. 
3. Gently fold in the whipped topping until blended.
4. Spoon into pie crust and Chill for 2 hours before serving.

.

TGI Friday's Jack Daniel's Glaze

 

 Ingredients:

• 1 head garlic
• 1 teaspoon olive oil
• 2/3 cup water
• 1 cup pineapple juice
• 1/4 cup Kikkoman's teriyaki sauce
• 1 teaspoon soy sauce
• 1 1/3 cups dark brown sugar
• 3 teaspoons lemon juice
• 3 teaspoons minced white onions
• 1 teaspoon Jack Daniels Whiskey
• 1 teaspoon crushed pineapple
• 1/4 teaspoon cayenne pepper

Directions:

1. Roast garlic
2. Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a saucepan over medium high heat.
3. Stir occasionally until mixture boils, then reduce heat to simmer.
4. Add remaining ingredients to pan and stir.
5. Squeeze out 2 t of roasted garlic and whisk to combine with pan mixture. 
6. Let simmer for 35-45 minutes or until sauce has reduced by 1/2 and is thick and syrupy..Make sure it doesn't boil over..  

**Tip: To use, grill meat until almost done, then use the glaze otherwise it will burn.

Whole Citrus Vinaigrette

You Will Need


3 lemons
2 small oranges
1 shallot
1 tsp. salt
1/2 tsp. pepper
1 1/2 cups pure olive oil


What to Do


1. Cut off and discard stem ends of 2 lemons and 1 orange. Cut into quarters, cut out core, and deseed. Place in blender.

2. Squeeze juice from remaining lemon and orange; add to blender with shallot, salt, and pepper.

3. Pulse, then blend, fruit until as smooth as possible.

4. With machine running, add olive oil in a thin, steady stream. Vinaigrette will be thick like mayonnaise; if too thick, with machine still on, thin with a little hot water. Taste for seasoning.

5. Cover and refrigerate for up to 3 days. If vinaigrette separates, return it to blender and blend until smooth again.


 

Zesty Mustard Chicken

Ingredients


1/2 cup prepared mustard
1/2 cup honey
1 tablespoon salt-free seasoning blend
1 tablespoon Worcestershire sauce
1 broiler/fryer chicken (3 pounds), cut in half




Directions


1. In a bowl, combine the first four ingredients and mix well.

2. Carefully loosen the skin of the chicken; spoon some of the mustard sauce under the skin.

3. Coat grill rack with nonstick cooking spray before starting the grill. Place chicken skin side up on grill rack. Grill, covered, over indirect medium heat for 20 minutes.

4. Turn; grill 20-30 minutes longer or until juices run clear, basting occasionally with remaining mustard sauce.

5. Remove chicken skin; cut into serving-size pieces.

Oriental Steak Skewers

You Will Need


1 pound boneless beef sirloin tip roast
1/3 cup reduced-sodium soy sauce
1/4 cup sugar
1/2 teaspoon ground ginger or 2 teaspoons grated fresh ginger root
1 cup water
4 medium carrots, julienned
1/2 pound fresh green beans
1 large sweet red pepper, julienned
1/2 cup sour cream
2 tablespoon Dijon mustard
1 1/4 teaspoons prepared horseradish


What to Do



1. Cut beef width wise into 16 slices, 1/4 inch thick. In a large resealable plastic bag, combine the soy sauce, sugar and ginger; add the beef. Seal bag and turn to coat; refrigerate for 4 hours.

2. In a saucepan, bring water and carrots to a boil. Reduce heat; cover and simmer for 3 minutes. Add the beans and red pepper; cover and simmer for 3-5 minutes or until vegetables are crisp-tender. Drain and immediately place vegetables in ice water. Drain and pat dry.

3. Drain and discard marinade from beef. Arrange three beans, one carrot strip and one pepper strip down the center of each beef slice; roll up. For each kabob use metal or soaked wooden skewers and thread two bundles on two parallel skewers.

4. If grilling the kabobs, coat grill rack with nonstick cooking spray before starting the grill. Grill kabobs, covered, over medium heat or broil 4-6 inches from the heat for 2-3 minutes on each side or until beef reaches desired doneness, turning once.

5. In a bowl, combine the sour cream, mustard and horseradish. Serve with kabobs. 

Grilled Beef Gyros

You Will Need

1 medium onion, cut into chunks
2 garlic cloves
2 tablespoon sugar
1 tablespoon ground mustard
1/2 teaspoon ground ginger or 2 teaspoons minced fresh ginger root
1 1/2 teaspoons pepper
1/2 teaspoon cayenne pepper
1/2 cup soy sauce
1/4 cup water
1 boneless beef sirloin tip roast (2 to 3 pounds), cut into 1/4-inch-thick slices

Cucumber Sauce
1 medium cucumber, peeled, seeded and cut into chunks
4 garlic cloves
1/2 teaspoon salt
1/3 cup cider vinegar
1/3 cup olive or vegetable oil
2 cups (16 ounces) sour cream

8 to 10 pita breads, warmed and halved
Thinly sliced onion
Chopped tomato



What to Do




1. In a blender or food processor, place the onion, garlic, sugar, mustard, ginger, pepper and cayenne; cover and process until onion is finely chopped. Add soy sauce and water; process until blended. Place the beef in a large resealable plastic bag. Add marinade. Seal bag and turn to coat; refrigerate for 1-2 hours.

2. For sauce, combine the cucumber, garlic and salt in a blender or food processor; cover and process until cucumber is chopped. Add vinegar and oil; process until blended. Transfer to a boil; stir in sour cream. Refrigerate until serving.

3. Drain and discard marinade. Grill beef, covered, over medium-hot heat until meat reaches desired doneness. Place beef in pita halves. Top with cucumber sauce, sliced onion and chopped tomato. Refrigerate any remaining sauce.

Roasted Tomato Bread Soup

Ingredients

5 Vine ripened Tomatoes
Sour dough bread
5 tbls Garlic flavored Olive Oil
1 lrg Can Crushed San Marzano Tomatoes
1cup Fresh Basil

Direction

• Preheat oven 400 degrees.
• Quarter and remove the center from tomatoes.
• Place on baking sheet and drizzle with oil and salt and toss.
  
• Place in oven for 15-20 minutes till edges begin to caramelize.
• Cut up basil leaves.
• Coat a pan with olive oil and add Basil.
• Add can of tomatoes (I like to add a little water in the can to get ALL the tomato out).
• Let simmer.
• Meanwhile cut up or tear up the sour dough loaf (day out is best) into bite size pieces.
• Add the bread and roasted tomatoes into simmering soup.
• Let cook for a few more minutes to allow all flavors to marry, and enjoy.
  

Asian Wings sauce

Ingredients

• 2 teaspoons cornstarch
• 4 teaspoons rice wine vinegar
• 1/2 cup corn syrup
• 1/3 cup sugar
• 1/4 cup chili-garlic sauce
• 1 tablespoon soy sauce
• 1 teaspoon lemon juice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon garlic, minced

Directions

1. Dissolve corn starch in rice wine vinegar in a small bowl and set aside.
2. In a small sauce pan combine remaining ingredients.
3. Add corn starch and rice wine vinegar mixture and stir well.
4. Heat mixture on low/medium heat, stirring often until sauce reaches a boil and thickens.
5. Remove from heat, allow it to cool then cover it and chill it until ready to use.

Sakoo Paik // Thai Tapioca Desert

Ingredients:

1/2 cup small tapioca pearls
1/2 cup sugar
Pinch of salt
1/2 cup coconut cream scooped from the top of chilled Fresh Coconut Milk 

1 cup cut-up assorted fresh or canned fruits such as young coconut, jackfruit, longan, lychee, mango, mangosteen, palm seed, papaya, and rambutan

Directions:

Place the tapioca in a fine-mesh strainer and quickly rinse under cold running water.

Drain well, then transfer to a saucepan. 

Add 1 1/2 cups water, the sugar, and salt and stir well. 

Place over medium-high heat and bring to a boil, stirring constantly. 

Reduce the heat so that the tapioca barely simmers and cook, stirring occasionally, until the tapioca turns translucent and is tender when tasted, about 15 minutes.

Remove from the heat.

Stir the coconut cream into the warm pudding and set aside to cool to room temperature, or cover tightly and refrigerate until chilled.

To serve, stir the fruits into the pudding

 

Simple Lasagne

 

 

Ingredients

• 2-15 oz containers ricotta cheese
• 4 cups mozzarella cheese Shredded
• 1/2 cup grated Parmesan cheese
• 1 box lasagna noodles, cooked al dente
• 1 lb ground beef
• 2 cloves garlic, minced
• 1/2 cup fresh curly parsley
• 1/2 tsp chopped fresh basil
• 2-15 oz jars tomato sauce (or homemade Marinara)

Directions

Preheat oven to 350°F. Cook pasta, drain, and cool. Brown meat, drain, add tomato sauce, and simmer 10 minutes. Mix ricotta, Parmesan, garlic, parsley, and basil. Spread 1/4 of meat sauce on bottom of a 9x13 baking pan. Cover with 4 lasagna noodles. Spread 1/3 ricotta mixture, 1/4 sauce, 1/3 mozzarella. Repeat layers twice. Bake 40 minutes. Cool 10 mins. Serves 10–12.



**Tip: Ground beef can be substituted or mixed with pork, turkey or Italian sausage...