1/4 c. Apricot preserves
1 t. Cumin
1 lb. Chicken Breasts
- Preheat the oven to 350 deg F. Season chicken with salt and pepper. Bake for 30 min.
- Mix other ingredients and add on top of chicken. Bake 15 more min.
I haven't actually tried this recipe yet, but it looks fantastic. I'll make notes if I try anything a little different.
3 oranges (or 6 clementines, tangerines, or 4 Meyer lemons)
water for boiling
1 cup plus 2 tablespoons sugar (1/4 cup more for lemons)
2 1/2 cups ground almonds
1 teaspoon baking powder
superfine sugar for dusting
dark chocolate shavings
*You can make the cake ahead. It keeps for up to four days. After that the cake will resemble anything that sits still outside in a Seattle winter—mold and perhaps even moss will start to grow.
*You can even make components of the recipe in advance. For instance, I ground my own almonds (with the blanched slivered almonds from the bulk bin) one day to use later in the week. And you can poach the oranges to use another day. Just keep them covered and in the fridge until you're ready for some CuisinArt fun.
½ c butter/margarine
2 oz. baking chocolate
¾ c flour
½ t baking powder
½ t salt
1 c sugar
1 t vanilla
¼ c chocolate chips
¼ c nuts
Microwave butter and baking chocolate 2 min to mix
Combine flour, baking powder, and salt.
Mix the remaining ingredients
Cook in 8x8 pan for 30-40 min at 350F.
From: Real Simple
1 24-26 oz jar marinara sauce
40 oz large cheese ravioli
10 oz frozen spinach (thaw and squeeze out the liquid)
2 c. mozzarella shredded
½ c. grated parmesan
Preheat oven to 375.
Layer as follows in 9x13 dish:
Thin layer of sauce
Top with remaining ravioli and sauce.
Sprinkle parmesan on top.
Cover in foil and bake 30 min. Uncover and bake 5-10 min until bubbling.
1 (16 ounce) package lasagna noodles (only need 9 strips of noodles)
2 tablespoons vegetable/olive oil
2-3 garlic cloves, minced
1/2 pound fresh mushrooms, sliced
2 medium carrots, sliced or chopped
1 green bell pepper, sliced or chopped
1 red bell pepper, sliced or chopped
1 medium onion, sliced or chopped
1 medium zucchini, sliced or chopped
1 medium yellow squash, sliced or chopped
About 6 cups (48 ounces) pasta sauce
1 can diced tomatoes
2 teaspoons dried basil
Salt and pepper
1 (15-ounce) container part-skim ricotta cheese
4 cups shredded mozzarella cheese
2 teaspoons dried parsley
1 bag fresh or 1 box frozen spinach (thawed and rinsed)
1/2 cup grated Parmesan cheese (optional)
1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir garlic and all the vegetables (except the spinach) in oil. Stir in pasta sauce (save one cup for later) and basil; bring to a boil. Reduce heat and simmer 15 minutes.
3. Mix together ricotta, 3 cups mozzarella cheese, eggs, and parsley.
4. Preheat oven to 350 degrees F. Spread remaining 1 cup pasta sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/3 each: lasagna noodles, cheese mix, spinach, sauce, and Parmesan cheese. Repeat layering, and top with remaining 1 cup mozzarella cheese.
5. Bake, covered, for 40 minutes, and then uncovered for an additional 15-20 minutes. Let stand 15 minutes before serving.