RECIPE PALETTE FUN

-- Topping --
1/2 cupButter
1 cupBrown sugar; firmly packed
1 20-oz canSliced unsweetened pineapple rings,; drained and dried, reserving juice
-- Batter --
1 1/2 cupsAll-purpose flour
1 1/2 teaspoonsBaking Powder
1/2 teaspoonSalt
1/2 teaspoonCinnamon
1 stickUnsalted butter; (4 oz) softened
1 cupGranulated sugar
3 largeEggs; at room temperature
1 teaspoonVanilla extract
1/4 cupReserved pineapple juice
1/2 cupMilk; at room temperature


Pineapple Upside-Down Cake Preparation

Place oven rack in middle position and heat oven to 350 degrees F.
For the topping, melt butter in a 10-inch cast-iron skillet placed in hot oven. When melted, remove skillet from oven, swirl to coat evenly with butter, then spread brown sugar evenly over the butter. Drain pineapple, reserving juice. Pat pineapple slices very dry between several thicknesses of paper towel. Cut pineapple slices in half, reserving one whole slice. Place whole pineapple slice in center of skillet, then arrrange half-slices in spoke fashion around whole slice in center.
To make batter, in a small bowl, sift together flour, baking powder, salt, and cinnamon. In a large bowl with an electric mixer, cream the butter with the sugar until the mixture is light and fluffy, add the eggs, one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture alternately in batches with the milk and pineapple juice, beginning and ending with the flour mixture, and beating well after each addition.
Spoon, or carefully pour batter over brown-sugar-pineapple topping in bottom of skillet, and spread evenly. Bake until top is golden and toothpick inserted into cake center comes out clean, 45 to 55 minutes. Let cake cool in skillet on a rack for 5 minutes, run a thin knife around edge of cake to loosen from skillet. Place serving platter over skillet, carefully invert cake onto platter. Let stand for 1 minute before carefully lifting skillet off. Replace any pineapple stuck to bottom of skillet, scrape any remaining glaze from skillet onto cake. Cool on platter on a rack. Serve warm or at room temperature.
Cake may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Makes one 10-inch cake, for 8 to 10 servings.

Ingredients

1/4 cup salt
1/4 cup white sugar
2 tablespoons packed brown sugar
2 tablespoons ground black pepper
2 tablespoons ground white pepper
2 tablespoons onion powder
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon ground cumin
10 pounds baby back pork ribs

1 cup apple juice
1/4 cup packed brown sugar
1/4 cup barbeque sauce
Directions

Stir together the salt, white sugar, 2 tablespoons brown sugar, black pepper, white pepper, onion powder, garlic powder, chili powder, paprika, and cumin in a small bowl to make the dry rub. Rub the spice mixture into the baby back ribs on all sides. Wrap the ribs well with plastic wrap, and refrigerate at least 30 minutes prior to cooking.
Place the baby back ribs onto the wire racks of the smoker. It is ok if the meat is touching, but to not stack.
Place the racks into a smoker, fill the smoker pan with apple, grape, pear, or cherry chips, and bring the smoker to 270 degrees F (130 degrees C). Smoke for 1 hour.
Stir together the apple juice, 1/4 cup brown sugar, and the barbeque sauce. Brush the ribs with the sauce every 30 to 45 minutes after the first hour. Cook the ribs in the smoker until the meat is no longer pink and begins to "shrink" back from the bones, 3 to 4 hours. Brush the sauce onto the ribs one last time 30 minutes before the ribs are ready to be taken out of the smoker.
Once the ribs are done, wrap them tightly with aluminum foil, and allow to rest 10 to 15 minutes. This will allow the juices to reabsorb into the meat and make the ribs moist

Honey mustard chicken and mash

Ingredients (serves 4)

1 tablespoon dijon mustard
1 tablespoon wholegrain mustard
2 tablespoons honey
1 tablespoon white vinegar
1kg desiree potatoes, peeled, chopped
1/2 cup reduced-fat milk
310g can corn kernels, drained, rinsed
3 green onions, chopped
1 tablespoon olive oil
4 small (150g each) chicken breast fillets
200g steamed green beans

Method

Combine dijon mustard, wholegrain mustard, honey and vinegar in a bowl.

Cook potato in a saucepan of boiling water for 15 minutes or until tender. Drain. Return to pan. Add milk. Mash. Stir in corn and onion. Season with salt and pepper.

Meanwhile, heat oil in a frying pan over medium-high heat. Cook chicken for 7 to 8 minutes each side or until cooked through, basting with half the mustard mixture for the last 2 minutes of cooking.

Place beans, mash and chicken on plates. Top with remaining mustard mixture. Serve.

Injera is African Bread that is bread AND your utensil !
Ingredients
1 tablespoon active dry yeast
5 cups warm water (110 degrees F/45 degrees C)
1 teaspoon honey
3 cups finely ground millet flour
1/4 teaspoon baking soda
Directions
1.Dissolve yeast in 1/4 cup of the water. Allow to proof and add the remainder of the water and the millet flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours.
2.Stir the batter well and mix in the baking soda.
3.Heat a large non-stick skillet over medium heat. Pour about 1/3 cup of the batter into the pan in a spiral pattern to cover the bottom of the pan evenly. Tilt the pan to quickly even out the batter. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate.

Cap'n Crunch Treats

ingredients:

1 bag of large marshmallows
2 Tablespoons butter
pinch of salt
6 cups Cap’n Crunch Crunch Berries Cereal

Grease a 9″x13″ pan with melted butter. Set aside.

In a large pot heat the marshmallows and the butter. Once it starts to break down and melt, add the pinch of salt. Stir up this sticky mess and once it is all combined fold in the cereal, careful not to crush it.

Once the cereal is coated in the marshmallow mixture, pour it into the prepared pan. Push down to even it out flat, and let sit to cool. Cover with plastic wrap until you are ready to serve. Then cut into squares.

Recipe here:
http://justjennrecipes.com/capn-crunch-treats/2010/08/14/

Apple Honey Drumsticks
12 skin-on chicken drumsticks
Kosher salt and freshly ground pepper
2 cups apple juice
1/2 cup apple cider vinegar
1/4 cup low-sodium soy sauce
2 teaspoons honey
Grated zest of 1 lemon
1/8 to 1/4 teaspoon red pepper flakes
2 teaspoons sesame seeds (optional)
1 tablespoon unsalted butter
Directions
Preheat the oven to 450 degrees F. Set a wire rack on a rimmed baking sheet. Put the drumsticks on the rack and season both sides generously with salt and pepper. Bake 30 minutes; flip the drumsticks and continue baking until golden and crisp, about 30 more minutes.

Meanwhile, make the sauce: Bring the apple juice, vinegar, soy sauce, honey, lemon zest, red pepper flakes and a pinch of salt to a high simmer in a large skillet over medium-high heat. Cook until the sauce is syrupy and coats the back of a spoon, 20 to 25 minutes. Set aside until the chicken is done.

Stir the sesame seeds into the sauce, if using, and warm over medium heat, if necessary. Transfer the chicken to a large bowl. Add the sauce and butter and toss to coat. Season with salt and pepper. Transfer the chicken to a platter and drizzle with any remaining sauce from the bowl.

Great Northern Burritos

Ingredients

2 cups cooked great northern beans
1 onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
1/4 cup slivered almonds
2 cups cooked Spanish style rice
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
olive oil
salt and pepper
1 pkg. tortillas



Directions:


1. Saute onion, garlic and bell pepper until softened.
Stir in beans, basil and organo, almonds, salt and pepper.


2. Over medium-high heat, warm tortillas one at a time,
flipping once. Once tortilla is hot(working fairly
quickly), spoon rice, then bean mixture into the center of
the tortilla. Fold in the left and right sides, and roll
burrito closed from the bottom to the top

Serves: 6

recipe here:
http://www.vegetariansrecipes.org/726/Great-Northern-Burritos.html

Blueberry friand slice

Makes
15 pieces

Ingredients

1 1/4 cups icing sugar mixture
1/2 cup plain flour
1/4 teaspoon baking powder
1 cup almond meal (ground almonds)
2 teaspoons finely grated lemon rind
150g margarine spread, melted, cooled
4 eggwhites, lightly whisked
150g frozen blueberries
Icing sugar mixture, to serve

Method

Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 16cm x 26cm slice pan. Line with baking paper, allowing a 2cm overhang at long ends.

Sift sugar, flour and baking powder into a large bowl. Stir in almond meal and lemon rind. Make a well in centre. Add spread and eggwhite. Stir until just combined. Pour into prepared pan. Sprinkle with blueberries. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Lift out onto a wire rack to cool. Cut into pieces. Dust with icing sugar. Serve.

Japanese-Style Linguine with Clams

Ingredients

Kosher salt, to taste
1 lb. pasta, preferably linguine or spaghetti
3 tbsp. canola oil
1/2 lb. shiitake mushrooms, stemmed
and thinly sliced
1/2 tsp. crushed red chile flakes
2 cloves garlic, thinly sliced
1lb. littleneck clams, washed and
soaked for 2 hours
2 tbsp. sake
Soy sauce, to taste
1/4 cup loosely packed julienned nori
2 scallions, thinly sliced diagonally

Instructions
1. Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until al dente, about 9 minutes. Reserve 1/2 cup pasta water. Drain pasta, transfer to a bowl, and toss with 1 tbsp. canola oil; set aside.

2. Meanwhile, heat the remaining oil in a 12" skillet over medium heat. Add mushrooms, chile flakes, and garlic and cook, stirring often, until garlic is soft, about 3 minutes. Add clams and sake, swirl pan, and cover; cook, swirling pan often, until clams open and release their juices, about 5 minutes. Add the reserved pasta and a few tablespoons of the pasta water; season with soy sauce and toss pasta to combine, adding a few more tablespoons of the reserved pasta water if you like.

3. Transfer pasta to 4 serving bowls and garnish with nori and scallions.

SERVES 4

recipe here:
http://www.saveur.com/article/Recipes/Japanese-Style-Linguine-with-Clams?cmpid=cb

Balsamic chicken bake

Ingredients (serves 4)

12 (2kg) chicken thighs (bone in, skin on), trimmed
600g chat potatoes, quartered
2 medium red onions, cut into thin wedges
6 garlic cloves, unpeeled
6 fresh thyme sprigs
1/4 cup balsamic vinegar
2 tablespoons olive oil
2 teaspoons brown sugar
250g cherry tomatoes

Method

Preheat oven to 220°C/200°C fan-forced. Arrange chicken, potato, onion, garlic and thyme in two large roasting dishes. Whisk vinegar, oil and sugar in a jug until sugar has dissolved. Drizzle over chicken mixture. Season with salt and pepper.

Bake for 40 minutes. Add tomatoes. Bake for 10 minutes or until chicken is cooked through. Serve 8 chicken thighs with half the vegetables. Cover and refrigerate remaining chicken and vegetables.

Potstickers
Ingredients
1/2 pound ground pork
1/2 medium head cabbage, finely chopped
1 green onion, finely chopped
2 slices fresh ginger root, finely chopped
2 water chestnuts, drained and finely chopped
1 teaspoon salt
1/2 teaspoon white sugar
1 teaspoon sesame oil
1 (14 ounce) package wonton wrappers
5 tablespoons vegetable oil
3/4 cup water
1 tablespoon chili oil
1 tablespoon soy sauce
1 teaspoon rice vinegar
Directions
1.Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2.In a medium bowl, mix together the pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
3.Place a tablespoon of the pork mixture into each of the wonton wrappers. Fold the wrappers, and seal the edges with a moistened fork.
4.In a large, deep skillet, heat 3 tablespoons vegetable oil over medium high heat. Place the pot stickers into the oil seam sides up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil 7 to 8 minutes, until oil and water begins to sizzle, then add remaining oil. When the bottoms begin to brown, remove pot stickers from heat.
5.In a small serving bowl, mix together the chili oil, soy sauce, and vinegar, adjusting proportions to taste.

Grilled Eggplant Panini Recipe with Basil Goat Cheese

Ingredients:

- 8 slices whole-wheat, light bread (I used Sara Lee Delightful)
- 8 1/2-inch slices eggplant, (about 1 small)
- 4oz goat cheese, softened at room temperature
- 2 tbsp fresh basil, chopped
- 1 garlic glove, minced
- 1 tsp salt
- 1 red bell pepper, roasted, seeded, peeled and quartered
- 4 slices red onion
- 4 leaves romaine lettuce

Directions:
Preheat grill or Panini press to a medium-high. Combine goat cheese, basil and garlic in a small bowl. Lightly spray both sides both sides of eggplant with non fat cooking spray and sprinkle each slice with salt. Then lightly spray each slice of bread with the cooking spray. Grill the eggplant for 6 minutes, turn with a spatula, and continue grilling until the the eggplant is tender, about 4 minutes more. Toast the bread on the grill, 1 to 2 minutes per side. To assemble sandwiches: Spread basil goat cheese on four slices of bread. Top with the eggplant, red peppers, onion, lettuce and the remaining slices of bread. Cut in half and serve warm.

Entire recipe makes 4 servings
Serving size is 1 sandwich
Each serving = 4 Points +

PER SERVING: 225 calories; 9g fat; 14g carbohydrates; 12g protein; 7g fiber

Recipe here:
http://www.laaloosh.com/2011/01/19/grilled-eggplant-and-basil-goat-cheese-panini-recipe/

Ingredients
Orange Vinaigrette, recipe follows
20 asparagus spears
4 (6-ounce) salmon fillets
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound baby salad greens
1 cup kalamata olives, sliced in half
2 oranges, peeled and segmented
1 small red onion, thinly sliced
Directions
Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.

Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.

Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.

While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.

When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.

Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.

Orange Vinaigrette:
2 oranges
1 tablespoon finely chopped shallots
1 teaspoon light brown sugar
1 tablespoon seasoned rice vinegar
1 cup canola oil
1/2 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon orange oil (recommended: Boyajian Orange Oil*)
Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.

*Boyajian Orange Oil is available at specialty food stores.

Yield: 1 1/2 cups

Chicken and tofu laksa

Preparation Time
15 minutes
Cooking Time
15 minutes

Ingredients (serves 4)

1-2 tablespoons store-bought laksa paste
4 cups (1 litre) chicken stock
400ml can coconut cream
2 chicken breast fillets, trimmed and thinly sliced
200g vermicelli noodles
1 tablespoon lime juice
1 tablespoon fish sauce
1 teaspoon brown sugar
4 tofu puffs, sliced
bean sprouts, trimmed, to serve
green onions, finely sliced, to serve
coriander leaves, to serve

Method

Place a large saucepan over medium heat. Add the laksa paste and cook, stirring, for 1 minute or until fragrant. Stir in chicken stock and coconut cream.

Bring to a simmer, add the chicken and cook for 5 minutes or until just cooked through.

Meanwhile, place the noodles in a large heatproof bowl and cover with boiling water. Stand for 3-4 minutes or until softened. Drain and set aside.

Stir the lime juice, fish sauce and brown sugar through the laksa mixture. Add the tofu.

To serve, divide noodles between large serving bowls. Pour over the chicken laksa mixture and top with bean sprouts, green onion and coriander. Serve immediately.

Notes
Tofu puffs are available from Asian grocery stores. Use sliced, firm tofu if unavailable. As brands vary, if you're uncertain about the heat of the laksa paste check the instructions on the jar. If you like it extra hot, sprinkle with chopped fresh red chilli to serve.

Ingredients
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
Topping:
4 cups large marshmallows
Directions
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Baileys tiramisu

Preparation Time
20 minutes

Ingredients (serves 4)

250ml (1 cup) strong espresso coffee, cooled to room temperature
80ml (1/3 cup) coffee-flavoured liqueur
6 savoiardi (sponge finger biscuits), halved crossways
2 eggs, separated
55g (1/4 cup, firmly packed) brown sugar
1 x 250g container mascarpone, at room temperature
125ml (1/2 cup) Baileys Original Irish Cream liqueur
Coarsely grated dark chocolate, to serve

Method

Combine coffee and liqueur in a bowl. Dip biscuits, one at a time, into the coffee mixture and use to line the sides of four 375ml (1 1/2-cup capacity) serving glasses. Drizzle with remaining coffee mixture.

Use an electric beater to beat the egg yolks and sugar in a medium bowl until thick and creamy. Add mascarpone and Baileys and beat until well combined.

Use a clean electric beater to whisk the egg whites in a bowl until soft peaks form. Use a metal spoon to fold half the egg white into mascarpone mixture. Fold in remaining egg white until combined. Spoon mascarpone mixture among glasses. Cover with plastic wrap and place in the fridge for 6 hours to chill.

Sprinkle with chocolate to serve.

Ice Cream Pretzel Cake

Ingredients

1-1/4 cups crushed pretzels
6 tablespoons cold butter, cubed
3/4 cup hot fudge ice cream topping, warmed
2 packages (7-1/2 ounces each) chocolate-covered miniature pretzels
1/2 gallon vanilla ice cream, softened
1/4 cup caramel ice cream topping

Directions

Place crushed pretzels in a small bowl; cut in butter until crumbly. Press onto the bottom of a greased 9-in. springform pan. Cover and freeze for at least 30 minutes. Spread fudge topping over crust; cover and freeze.
Set aside 16 chocolate-covered pretzels for garnish. Place remaining pretzels in a food processor; cover and process until crumbly. Transfer to a large bowl; stir in ice cream. Spread over fudge topping. Drizzle with caramel topping. Garnish with reserved pretzels. Cover and freeze for at least 8 hours or overnight. Yield: 16 servings.

Quiche or "brunch pie!"
1 recipe Pastry for Single-Crust Pie or 1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 pie crust)
4 eggs, lightly beaten
1-1/2 cups half-and-half, light cream, or milk 1/4 cup sliced green onions
1/4 teaspoon salt
1/8 teaspoon black pepper
Dash ground nutmeg
3/4 cup chopped cooked ham, chicken, or crabmeat (about 3 1/2 ounces)
1-1/2 cups shredded Swiss, cheddar, Monterey Jack, and/or Havarti cheese (6 ounces)
1 tablespoon all-purpose flour Directions
1Prepare and roll out Pastry for Single-Crust Pie or unroll refrigerated pie crust according to package directions. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. Line unpricked pastry with a double thickness of foil. Bake in a 450 degree F for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
2. Meanwhile, in medium bowl stir together eggs, half-and-half, green onions, salt, pepper, and nutmeg. Stir in ham. In a small bowl toss together the cheese and flour. Add to egg mixture; mix well.
3. Pour egg mixture into hot, baked pastry shell. Bake in the 325 degree Foven for 40 to 45 minutes or until knife inserted near center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.
4. Lower Fat Quiche: Prepare as above, except substitute Oil Pastry for the Pastry for Single-Crust Pie. Substitute 1 cup refrigerated or frozen egg product, thawed, for the eggs, fat-free milk for the cream, and use reduced-fat cheddar, Swiss, or Monterey Jack cheese for the cheese.