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

Ingredients

1 1/2 cups canned low-sodium chicken broth or homemade stock
1 3/4 teaspoons salt, divided
1 cup plus 2 tablespoons couscous
1 large tomato, cut into small dice
1 cup frozen petite peas, thawed
1/2 cup chopped fresh mint
5 tablespoons olive oil, divided
2 tablespoons lemon juice
Fresh-ground black pepper
1 pound large shrimp, shelled

Directons

In a medium saucepan, bring the broth and 1 teaspoon of the salt to a boil. Stir in the couscous. Cover, remove from the heat and let stand 5 minutes. Transfer to a large bowl and let cool. Add the tomato, peas, mint, 4 tablespoons of the oil, the lemon juice, 1/2 teaspoon of the salt and 1/4 teaspoon pepper to the couscous.

In a large nonstick frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Add the shrimp, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, turning, until just done, about 3 minutes in all. Serve the couscous salad topped with the shrimp.

Variation:

Replace the shrimp with sea scallops. Cook the scallops in the same way and for about the same length of time, until they just turn opaque.

From Cooking