Oven Roasted Potatoes With Fresh Dill

Oven roasted potatoes compliment just about any type of meat or fish. To add additional color to your meal, use an assortment of red, yukon and peruvian blue potatoes and use fresh herbs whenever possible.

Ingredients

12 small roasting potatoes
4 tbsp. extra virgin olive oil
2 tsp. garlic powder
1 tsp. coarse salt
2 tbsp. grated parmesan cheese
1 tsp. fresh black pepper
Freshly chopped dill to taste

Directions

Wash and dry potatoes thoroughly. Place in a large rectangular baking dish. Add olive oil, garlic powder, parmesan cheese, salt & pepper and dill. Toss until potatoes are completely coated with olive oil.

Bake in oven at 35o° for 1 hour or until potatoes have formed a crispy golden crust.

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Cream Cheese & Pecan Celery Sticks

These cheese and pecan filled celery sticks are delicious as a quick snack or served as party appetizers. Pecans can be replaced with walnuts or almonds if preferred.



Ingredients

1 cup of cream cheese
1/2 cup of pecans
1 package of celery
1/2 tsp. garlic powder
1/2 tsp. Sea Salt
1/4 tsp. fresh ground black pepper

Directions

Wash celery and dry thoroughly. Cut into bite size pieces and save some of the leaves as a garnish.

Using an electric blender, blend cream cheese and pecans until smooth. Place mixture in mixing bowl and add garlic, sea salt and pepper. Spoon mixture into piping bag and fill celery stalks.

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Orange Meringue Pie

If you love lemon meringue pie, you'll adore this orange meringue pie. If you're not a fan of the meringue topping, you can replace that with a whipped topping and it's just as good!

You can use either a store bought or homemade pie crust and bake in a 9" pie plate.


Ingredients for Orange Filling

5 tbsp. flour
1 cup sugar
1 cup warm water
1/2 cup concentrated orange juice
3 egg yolks
1 tbsp. butter
1 tsp. orange extract
2 tbsp. grated orange peel

Ingredients for Meringue

4 egg whites
7 tbsp. sugar
1/2 teaspoon cream of tartar

Directions for Orange Filling

Using a saucepan, combine sugar, flour, water and orange juice concentrate. Cook on low heat, stirring constantly, until mixture thickens and begins to boil. Beat egg yolks. Add a little of the hot orange mixture into the egg yolks.

Now gradually add egg yolks into mixture, again stirring constantly. Remove from heat and add butter, orange extract and orange peel. Let cool. Pour into baked pie crust.

Directions for Meringue

Beat egg whites until light and frothy. Add cream of tartar and continue beating until stiff. Add sugar gradually and continue beating until stiff and glossy. Spoon meringue over pie, making sure that you cover right over the crust's edge to seal the filling in.

Bake pie at 325° for 15 to 18 minutes, until meringue is golden brown. For added flavor and a decorative touch, garnish with flambar oranges in grand marnier.

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Stuffed Red Peppers

As an alternative to the usual hamburger and rice filling, I use a bread stuffing with ham and cheese. These stuffed red peppers are very satisfying so you don't really need a side dish.

Depending on the moisture content of the bread you use, you may need a little less water but the dryer the bread, the better. It will absorb more of the flavor from the ingredients.

Ingredients

5 red peppers
1 package of sliced white bread
3 tsp. olive oil
1 celery stalk
3 green onions, chopped
1/2 cup of diced ham
1 clove garlic, minced
3/4 cup of white wine
3-4 cup of water
3/4 cup of grated parmesan cheese
3 tbsp. fleur de sel or coarse salt
Fresh pepper


Directions

Remove tops from red peppers and set aside. Remove seeds, wash and dry thouroughly. In a large mixing bowl, break bread apart in small pieces (crust included) and combine all ingredients. Continue mixing until consistency is that of stuffing.

Stuff red peppers with mixture and sprinkle top with additional parmesan cheese. Place upright in a deep baking dish and add water to bottom of pan. Cook uncovered at 400º for 1 hour or until cheese is golden.

Don't place tops back on red peppers while cooking. The stuffing needs time to dry and form a golden crust. You can use the tops as decoration for serving.

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Homemade Pretzels With Maple Champagne Mustard

The perfect snack for Lazy Sundays. Make different shapes and get the kids involved! They can make their own personalized pretzel, in the shape of the first initial of their name.


Ingredients

1 Package of yeast
1 1/2 cups of warm water
1 tsp. of salt
1 tbsp. of sugar
4 c. flour
champagne mustard


Mix warm water and yeast then add sugar and salt. Add flour and knead until dough is smooth. Make into desired shapes. Spray baking sheet with a non-stick cooking spray. In a small bowl, beat one egg. Using a basting brush, lightly coat pretzels. Sprinkle with coarse salt.

Bake at 400° for approximately12-15 minutes. Serve with maple mustard.

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Strawberry Shortbread Cookies

These cookies are so easy to make and are great served with coffee or tea. To please every palette, use a variety of fillings and spreads.


Ingredients

1 cup softened butter
1/2 cup powdered sugar
3 cups all-purpose flour
1 teaspoon vanilla
strawberry spread

Directions

Sift flour and set aside. Cream butter, vanilla and sugar until light and fluffy. Add flour to butter mixture a bit at a time and then begin to knead with hands. Turn dough onto floured surface and roll out to desired thickness.

Cut into circles and place on an ungreased cookie sheet. Bake at 325° for about 15 minutes or until cookies are golden brown. Remove from oven and let cool completely.

Flip half of the cookies upside down and spread evenly with strawberry spread. Cover with another cookie and dust lightly with icing sugar.

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Bratwurst Sausage With Peppers and Onions

For a hearty meal, try this dish with oven roasted baby potatoes. You can use a variety of sausages for this recipe but I prefer the bratwurst sausages.

As dipping sauce, try a half and half mixture of mayonnaise and dijon mustard or wasabi mustard for some extra kick.

Ingredients

8 Bratwurst Sausages
1 Large green pepper
1 Large orange pepper
2 onions
1/2 cup white wine
1/4 cup water
3 tbsp. olive oil
1 whole garlic

Directions

Over medium/high heat, fry sausages in a skillet with oil and whole clove of garlic for about 10 minutes. Remove garlic; add julienned green and orange peppers, sliced onions and fry for another 10 minutes.

Reduce heat to low, add white wine and water. Simmer uncovered until liquid reduces and sausages are fully cooked and have browned.

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Penne Pasta With Fresh Snow Peas and Asparagus

This fresh and delicious spring recipe is best served at room temperature. Serve as a main course or as a side dish to fish or chicken.

Ingredients

5 cups of Penne Rigate Pasta
2 cups fresh snow peas/sugar snap peas
2 cups of fresh asparagus
1/2 cup of fresh basil leaves
1 1/2 cups grated parmesan cheese
1/2 cup real mayonnaise
1/2 cup milk
3 tbsp. butter
1 whole clove garlic, minced
salt and pepper to taste

Directions

Boil penne pasta until al dente, strain and pour into large serving bowl. Boil snow peas and asparagus seperately until slightly cooked but still crispy.

Add butter, mayonnaise, milk, parmesan cheese, garlic, salt and pepper to penne pasta; stir until well blended.

Strain asparagus and snow peas well and toss into pasta. Add fresh basil leaves and an additional sprinkle of grated parmesan cheese.

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