Ingredients

-8 lamb rib chops (about 2-1/2 lb.)
-Kosher salt and freshly ground black pepper
-10 oz. (2 cups) Concord grapes
-2 Tbs. granulated sugar
-1-1/2 oz. (3 Tbs.) unsalted butter
-1 medium shallot, minced (1/4 cup)
-2 tsp. fresh thyme leaves, chopped
-2 tsp. finely chopped fresh rosemary
-1/4 cup ruby port
-1 tsp. fresh lemon juice
-2 Tbs. olive oil

Directions

Pat the lamb chops dry, generously season with salt and pepper, and set aside.

In a 2-quart saucepan, cook the grapes and sugar over medium-low heat, mashing with a wooden spoon until the grapes break down, about 4 minutes. Increase the heat to medium high and simmer until the sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof bowl. Rinse the saucepan, return the strained grape sauce to the pan, and set aside.

In a 12-inch skillet, melt 1 Tbs. of the butter over medium heat. Add the shallot, thyme, and rosemary, season with salt and pepper, and cook until the shallot is soft, about 3 minutes. Remove the pan from the heat, add the port, and swirl until the sizzling stops. Return the pan to the heat and simmer until most of the liquid evaporates, about 1 minute. Scrape into the grape sauce, stir in the lemon juice, season to taste with salt and pepper, and keep warm. Wipe out the skillet.

Heat 1 Tbs. of the butter with 1 Tbs. of the oil in the skillet over medium-high heat. Add 4 lamb chops and cook until browned on both sides, about 3 minutes per side. Transfer to a platter and tent with foil. Repeat with the remaining butter, oil, and chops. Serve the chops with the warm sauce.
By finecooking

Ingredients :

-4 oz. (8 Tbs.) unsalted butter; more for the pan
-1 bunch scallions, white and light-green parts finely chopped, green parts thinly sliced on a diagonal
-1/4 cup dry white wine
-2-1/2 cups frozen corn
-1/2 cup heavy cream
-1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper
-3-1/4 oz. (2/3 cup) all-purpose flour
-2-3/4 oz. (1/2 cup) stone-ground yellow cornmeal
-3 Tbs. granulated sugar
-1 Tbs. baking powder
-1 cup sour cream
-2 large eggs
-4 oz. fresh goat cheese, softened
-1 to 2 tsp. finely chopped fresh hot chile, such as Fresno or habanero

Directions

Position a rack in the center of the oven and heat the oven to 350°F. Butter a 2-quart baking dish.

In a 10-inch skillet, melt the butter over medium heat. Add the white and light-green parts of the scallions and cook until softened and lightly browned, about 2 minutes. Remove the pan from the heat and add the white wine, swirling until the sizzling stops. Cook until the liquid in the pan reduces slightly, about 2 minutes.

Add 1-1/2 cups of the corn, the cream, nutmeg, 1/2 tsp. salt, and a few grinds pepper. Cook, stirring occasionally, until the cream thickens, about 4 minutes. Set aside.

Meanwhile, in a large bowl, combine the flour, cornmeal, sugar, baking powder, 1/2 tsp. salt, and 1/4 tsp. pepper. Stir in the scallion greens, sour cream, eggs, the remaining 1 cup corn, and the creamed corn mixture until thoroughly combined.

In a small bowl, mash together the goat cheese and chile with a fork.

Pour the corn mixture into the prepared baking dish and smooth the top. Dollop teaspoons of the goat cheese mixture into the corn mixture, pushing some below the surface and leaving others exposed to ensure goat cheese throughout the dish. Smooth the surface.

Bake until the top is golden brown and a knife inserted in the center comes out moist with a few crumbs clinging, about 25 minutes. Let cool 10 minutes before serving.
By finecooking

Ingredients :

-Cooking spray
-1-1/2 lb. red potatoes, cut into 1/2-inch pieces
-1 large red onion, cut into 1/2-inch pieces
-5 Tbs. extra-virgin olive oil
-2 Tbs. country-style Dijon mustard
-2 medium cloves garlic, mashed to a paste with the side of a chef’s knife
-Kosher salt and freshly ground black pepper
-2 small pork tenderloins (about 1 lb. each), trimmed
-1 Tbs. dark brown sugar
-1 Tbs. chopped fresh rosemary
-1 Tbs. chopped fresh sage
-1 Tbs. chopped fresh thyme
-1 Tbs. white wine vinegar
-2 green apples, cored and cut into 8 wedges each
-Flaky sea salt

Directions

Position a rack in the center of the oven and heat the oven to 450°F.

Line a large rimmed sheet pan with aluminum foil or parchment and mist with cooking spray. Toss the potatoes and onion together on the prepared pan.

In a small bowl, whisk together 1/4 cup of the oil, 1 Tbs. of the mustard, the mashed garlic, and a big pinch each of salt and pepper. Reserve 2 Tbs. and drizzle the remaining mixture over the vegetables on the sheet pan, tossing to coat. Spread the vegetables evenly and roast until beginning to soften and color slightly, 10 to 15 minutes.

Meanwhile, pat the pork tenderloins dry with a paper towel. In a small bowl, combine the remaining 1 Tbs. oil and mustard with the sugar, 1 tsp. salt, and 1/2 tsp. pepper; rub all over the pork. Sprinkle the chopped fresh herbs to coat on all sides.

Toss the apple wedges with the reserved 2 Tbs. of dressing, then toss with the vegetables on the pan. Place the tenderloins on top of the vegetables, leaving some space between the two pieces of meat.

Roast, flipping the meat once halfway through, until the vegetables are browned and tender and an instant-read thermometer inserted into the thickest part of the pork registers 145°F, 25 to 30 minutes total.

Transfer the pork to a cutting board and let rest, loosely covered with aluminum foil, for 10 minutes. Meanwhile, toss the vegetables with the vinegar.

Slice the pork, sprinkle with sea salt, and serve with the vegetables.

Ingredients

-cup self-raising flour
-1 cup semi-skimmed milk
-1 free-range egg
-1 pinch sea salt
-1 pear
-a few knobs butter
-fat-free natural yoghurt , to serve
runny honey , to serve

 

Directions

Put the flour, milk, egg and salt in a mixing bowl and whisk until smooth. Once combined, grate in the pear, core and all then stir it through with a spoon.

Put a large pan on a medium heat and add a knob of butter. Once that melts, add the batter, a spoonful at a time to the hot pan. You’ll need to cook them in batches, cooking them for a few minutes until golden on the bottom, then flipping over and cooking for a few minutes more until they’re done.

When they are golden and fluffy, serve them right away with a dollop of natural yoghurt and some runny honey drizzled all over the top.

Ingredients

-1 1/2 cups white sugar
-2 tablespoons cornstarch
-3 tablespoons all-purpose flour
-2 (8 ounce) packages cream cheese, softened
-1 pound small curd cottage cheese
-1/2 cup butter, softened
-4 medium eggs
-1 1/2 tablespoons lemon juice
-1 teaspoon vanilla extract

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch springform pan. Mix together the sugar, cornstarch, and flour and set aside.
Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth.
Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.

Ingredients

-2 1/2 cups all-purpose flour, or as needed
-1 envelope Fleischmann's® RapidRise Yeast*
-3/4 teaspoon salt
-1 cup very warm water (120 degrees F to 130 degrees F)
-2 tablespoons olive or vegetable oil
-Cornmeal

Directions

In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Stir very warm water and olive oil into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Lightly oil 1 (14-inch) or 2 (12-inch) round pizza pan(s).** Sprinkle with cornmeal. Shape dough into smooth ball. Divide and roll dough to fit desired pan(s). Top pizza as desired.
Bake at 400 degrees F for 20 to 30 minutes or until done. Baking time depends on size and thickness of crust and selected toppings.

Ingredients

-2 individual packages graham crackers
-2 (3 ounce) packages instant vanilla pudding mix
-3 cups milk
-1 (8 ounce) container frozen whipped topping, thawed
-1 (16 ounce) package prepared chocolate frosting

Directions

Line the bottom of a 9x13-inch pan with graham crackers.
In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.
By allrecipe

An international panel of experts convened by the World Health Organization concluded Monday that eating processed meat like hot dogs, ham and bacon raises the risk of colon cancer and that consuming other red meats “probably” raises the risk as well. But the increase in risk is so slight that experts said most people should not be overly worried about it.


The report placed processed meat into its Group 1 category, which means the panel found “sufficient evidence” that it could cause cancer. While other substances in this group include alcohol, asbestos and tobacco smoke, they do not all share the same level of hazard. The risk attributed to smoking, for example, is many orders of magnitude greater than the risk associated with eating red meat, said Dr. John Ioannidis, the chairman of disease prevention at Stanford University.

“I think it’s very important that we don’t terrorize people into thinking that they should not eat any red meat at all,” said Dr. Ioannidis, who was not involved in the new report. “There’s some risk involved, but it’s much less than smoking or alcohol. I think it would be an exaggeration to say based on this that no one should be eating red or processed meat.”

Smoking causes a roughly 20-fold increase in a person’s risk of developing lung and other types of cancer, and every year it results in about a million deaths worldwide. In comparison, a person’s risk of colorectal cancer rises by a factor of about 1.1 or 1.2 for every serving of processed meat consumed per day. This means that based on the report, diets high in processed meat could be expected to contribute to about 30,000 deaths per year across the globe, though the true number could also be far less, Dr. Ioannidis said.

“There is still a lot of uncertainty,” he added.

The committee that issued the new report, the International Agency for Research on Cancer, consists of 22 public health, cancer and other experts from 10 countries. The group, which reviewed 800 studies on cancer in humans, acts as an adviser to the World Health Organization, focusing on environmental and lifestyle factors that may contribute to the disease.
Since 1971, the group has evaluated more than 900 such factors as part of its “monographs” program, assigning each factor to one of five different classification groups based on the likelihood of it playing a role in cancer.

About 120 of these factors have been characterized as carcinogenic to humans and assigned to the agency’s Group 1 category. The other groups range in classification from “probably carcinogenic,” “possibly carcinogenic,” and then “not classifiable” and finally “probably not carcinogenic.”

Ingredients

1 (3 pound) whole chicken, rinsed
salt and pepper to taste
1 small onion, quartered
1/4 cup chopped fresh rosemary

Directions

Preheat oven to 350 degrees F (175 degrees C).

Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.

Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

By allrecipe

Ingredients

cooking spray

8 bone-in chicken thighs with skin
1/4 teaspoon garlic salt
1/4 teaspoon onion salt
1/4 teaspoon dried oregano
1/4 teaspoon ground thyme
1/4 teaspoon paprika
1/4 teaspoon ground black pepper

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.

Arrange chicken thighs on prepared baking sheet.

Combine garlic salt, onion salt, oregano, thyme, paprika, and pepper together in a small container with a lid. Close the lid and shake container until spices are thoroughly mixed. Sprinkle spice mixture liberally over chicken thighs.

Bake chicken in the preheated oven until skin is crispy, thighs are no longer pink at the bone, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Ingredients

-1 avocado, peeled and pitted
-1/2 cup milk
-1/4 cup white sugar
-1/2 teaspoon vanilla extract

Directions

Mash avocado with an electric mixer, or use a food processor. Blend in the milk, sugar and vanilla until smooth. Chill for about 20 minutes before serving.

Ingredients

-4 eggs, lightly beaten
-1 1/3 cups milk
-2 tablespoons butter, melted
-1 cup all-purpose flour
-2 tablespoons white sugar
-1/2 teaspoon salt

Directions

In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.

Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Ingredients

-15 graham crackers, crushed
-2 tablespoons butter, melted
-4 (8 ounce) packages cream cheese
-1 1/2 cups white sugar
-3/4 cup milk
-4 eggs
-1 cup sour cream
-1 tablespoon vanilla extract
-1/4 cup all-purpose flour

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.

In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Ingredients

-6 cups grated carrots
-1 cup brown sugar
-1 cup raisins
-4 eggs
-1 1/2 cups white sugar
-1 cup vegetable oil
-2 teaspoons vanilla extract
-1 cup crushed pineapple, drained
-3 cups all-purpose flour
-1 1/2 teaspoons baking soda
-1 teaspoon salt
-4 teaspoons ground cinnamon
-1 cup chopped walnuts

Directions

In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.

In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.

Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

By allrecipes