Ingredients

For the Cake:
-1 cup chopped dates
-1/3 cup chopped walnuts
-1/2 cup packed brown sugar
-2 eggs, beaten
-1/2 cup butter, melted
-2 teaspoons light corn syrup or golden syrup
-3/4 cup self-rising flour
-3/4 cup whole-wheat self-rising flour
-1/4 cup milk
For the Icing:
-4 ounces cream cheese
-6 teaspoons butter
-1 cup confectioners' sugar
-Walnut halves to decorate

Directions

FOR THE CAKE:

Preheat the oven to 350 degrees F.

Butter a 8-inch springform cake pan and line with parchment paper.

In a large bowl, combine all the cake ingredients and mix until combined. Pour the mixture into the prepared pan and bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean. Cool for 10 minutes in the pan before removing the sides of the pan.

FOR THE ICING:

Combine all the icing ingredients and mix until smooth. Spread over the top of the cooled cake. Decorate with the walnuts and serve.

Ingredients

-4 eggs
-3/4 cup sugar
-1 cup all-purpose flour
-4 tablespoons coarsely chopped Macadamia nuts
-4 tablespoons unsalted butter, melted and cooled
-3/4 cup heavy cream, whipped
-1/2 teaspoon vanilla extract
-1/2 cup shredded coconut, lightly toasted

Directions

Preheat the oven to 350 degrees F. Butter and line an 8-inch square cake pan.

Combine the eggs and sugar in a large bowl and beat until the sugar dissolves and the mixture is thick and creamy, 5-7 minutes. Sift half the flour into the egg mixture and gently fold in. Repeat with the remaining flour and 2 tablespoons of the macadamia nuts. Carefully and quickly fold in the butter. Pour the mixture into the prepared pan. Bake for 20 minutes, until the cake feels springy to the touch.

Invert the cake onto a wire rack to cool completely. When cool, cut into 4 squares. Cut each square horizontally in half.

Combine the remaining 2 tablespoons of macadamia nuts, whipped cream and vanilla in a bowl. Spread the bottom half of each square with a little of the cream mixture. Place the other half on top and spread the remaining cream over the top and edges. Sprinkle all over with the toasted shredded coconut. Serve immediately.

Ingredients

-4 cups homemade chicken stock or low-sodium broth or low-sodium broth
-Salt and freshly ground pepper
-2 cups cooked white rice, warmed
-2 large egg yolks
-1/4 cup plus 2 tablespoons fresh lemon juice
-1 rotisserie chicken, meat pulled from the bones and coarsely shredded (1 pound)
-1/4 cup chopped fresh dill

Directions

In a large saucepan, season the stock with salt and pepper and bring to a simmer. Transfer 1 cup of the hot stock to a blender. Add 1/2 cup of the rice, the egg yolks and the lemon juice and puree until smooth. Stir the puree into the simmering stock along with the chicken and the remaining 1 1/2 cups of rice and simmer until thickened slightly, 10 minutes. Stir in the dill and serve.

Ingredients

-3 pounds eggplants
For Meat Sauce:
-2 tablespoons olive oil
-3 large yellow onions, chopped
-2 pounds ground lean lamb
-3 cups canned chopped plum tomatoes (Roma)
-3 tablespoons tomato paste
-4 cloves garlic, finely minced
-1/2 cup red wine
-1 tablespoon dried oregano
-3/4 cup (1 ounce/30 grams) chopped fresh flat-leaf (Italian) parsley
-1 tablespoon ground cinnamon
-Pinch of ground cloves or allspice
-Olive oil for brushing
For Béchamel Sauce:
-3 tablespoons unsalted butter
-3 tablespoons all-purpose flour
-3 cups hot milk
-1/2 teaspoon freshly grated nutmeg
-3 eggs, lightly beaten
-1 cup whole-milk ricotta cheese
-1/2 cup fine dried bread crumbs
-1 cup freshly grated kefalotiri or Parmesan cheese

Directions

Peel the eggplants and cut into slices 1/2 inch thick. Place the eggplant slices in a colander, sprinkle with salt and let stand for 1 hour to drain off the bitter juices.

FOR MEAT SAUCE: Warm the olive oil in a large frying pan over medium heat. Add the onions and sauté until tender, about 8 minutes. Add the lamb and cook until the meat loses its redness and starts to brown, about 5-7 minutes. Add the tomatoes, tomato paste, garlic, wine, oregano, parsley, cinnamon and ground cloves or allspice. Simmer over low heat until thickened and most of the liquid is absorbed, about 45 minutes. If it begins to look too dry, add a little water. Taste and adjust the seasonings with salt, pepper and the spices. Set aside.

Preheat an oven to 400 degrees F. Rinse the eggplant slices with cool water, drain well and pat dry with paper towels. Place on baking sheets, brush the tops with olive oil and bake in the oven, turning once and brushing on the second side with oil, until tender, golden and translucent, about 15-20 minutes. Transfer to paper towels to drain.

FOR BECHAMEL SAUCE: Melt the butter in a small saucepan over low heat. Whisk in the flour and raise the heat to medium. Cook, stirring, for 2 minutes. (Do not brown.) Gradually whisk in the hot milk and bring to a boil over high heat. Reduce the heat to medium and simmer until thickened, 2-3 minutes. Add the nutmeg, season to taste with salt and pepper and remove from the heat.

Whisk the eggs and ricotta in a small bowl until well blended, then whisk into the hot sauce.

Reduce the oven temperature to 350 degrees F.

TO ASSEMBLE: Oil an 11 x 15-inch baking dish. Sprinkle 1/4 cup of the bread crumbs on the bottom of the dish. Arrange 1/2 of the eggplant slices in the dish and spoon the meat sauce over them. Layer the remaining eggplant slices on top and pour the béchamel evenly over the surface. Sprinkle with the remaining 1/4 cup bread crumbs and then with the cheese.

Bake until it is heated through and the top is golden brown, about 45 minutes. Remove from the oven and let stand for 15 minutes before cutting into squares to serve.

Snickers is a brand name chocolate bar made by Mars, Incorporated. It consists of nougat topped with caramel and peanuts, enrobed in milk chocolate.[1] Snickers has annual global sales of $2 billion.[2]


History

In 1930 Mars introduced Snickers, named after the favorite horse of the Mars family. The Snickers candy bar consists of nougat, peanuts, and caramel with a chocolate coating. The bar was marketed under the name "Marathon" in the UK and Ireland until 19 July 1990, when Mars decided to align the UK product with the global Snickers name (Mars had marketed and discontinued an unrelated bar named Marathon in the United States during the 1970s). There are also several other Snickers products such as Snickers mini, dark chocolate, ice cream bars, Snickers with almonds, and Snickers peanut butter bars.


Caloric value

The USDA lists the caloric value of a 2-ounce (57 gram) Snickers bar as 280 kilocalories (1,200 kJ). The UK bar is now just 48g, with 245 kcal. In Canada, the 52g bar is 250 calories.

Products containing Snickers

Containing approximately 450 calories (1,900 J) per bar, deep fried chocolate bars (including Snickers and Mars bars) became a specialty in fish and chips shops in Scotland in 1995, and in the early 2000s, became popular at US state fairs.



In 2012, the British Food Commission highlighted celebrity chef Antony Worrall Thompson's "Snickers pie",which contained five Snickers bars among other ingredients, suggesting it was one of the unhealthiest desserts ever; one slice providing "over 1,250 calories (5,200 kJ) from sugar and fat alone", more than half a day's requirement for an average adult. The pie had featured on his BBC Saturday programme some two years earlier and the chef described it as an occasional treat only.

Ingredients

-1 tablespoon canola oil
-2 pounds flat, first-cut brisket (see Ingredient Note), trimmed of fat
-3 medium onions, halved and sliced
-6 allspice berries or pinch of ground allspice
-2 teaspoons chopped fresh thyme
-1 teaspoon sweet paprika
-1/2 teaspoon salt, or to taste
-1/2 teaspoon freshly ground pepper
-2 bay leaves
-1 cup dry vermouth or dry white wine
-3 cups reduced-sodium beef broth
-4 medium carrots, peeled
-3 medium parsnips, peeled
-1 medium rutabaga (about 3/4 pound), peeled
-1 teaspoon Dijon mustard
-2 teaspoons arrowroot or 1 tablespoon cornstarch
-1-2 tablespoons water

Ingredient Note: Brisket cuts are notoriously fatty. But the flat, first-cut section is a far better choice for healthy eating than the fattier point cut. Don't worry about a first-cut being tough there's enough juice in this melange of root vegetables to keep the meat moist, no matter how lean it is.

Directions

Preheat the oven to 325 degrees F.

Heat the oil in a Dutch oven over medium-high heat. Add the brisket and cook until browned, 3-5 minutes per side. Transfer to a large plate and set aside.

Add the onions to the pot; cook, stirring frequently, until softened, about 2 minutes. Stir in the allspice, thyme, paprika, salt, pepper and bay leaves, then pour in the vermouth (or wine). Bring to a boil. Cook for 3 minutes.

Stir in the broth and return the brisket to the pot along with any accumulated juices. Bring to a simmer. Cover, place in the oven and bake for 1 1/2 hours. Meanwhile, cut the carrots, parsnips and rutabaga into 2 x 1/2-inch sticks.

Transfer the brisket to a plate. Using a slotted spoon, remove and discard the bay leaves and allspice berries (if using). Stir the mustard into the sauce. Add the carrots, parsnips and rutabaga. Return the brisket to the pot; cover and bake for 1 hour more.

Test the vegetables and brisket for tenderness by piercing with the tip of a sharp knife. As they get done, transfer to a cutting board or platter, cover with foil and set aside. If necessary, continue to cook, testing for doneness every 20 minutes. Total cooking time for the brisket may range from 2 1/2 - 5 hours, depending on the particular piece of meat.

Skim the fat from the sauce. Place the pot over high heat and bring to a boil. Cook for 5 minutes, stirring occasionally, to reduce and intensify flavors. Dissolve the arrowroot in 1 tablespoon water (or cornstarch in 2 tablespoons water); add to the simmering sauce and cook, stirring constantly, just until thickened, about 10 seconds.

Thinly slice the brisket against the grain and arrange the slices on a serving platter. Using a slotted spoon, mound the vegetables around the brisket. Spoon half the sauce over the meat and vegetables; pass the remaining sauce separately.

Ingredients

-8 bone-in chicken thighs (about 3 1/2 pounds total), skin removed, trimmed
-1 tablespoon lemon juice
-1 cup low-fat plain yogurt
-2 cloves garlic, minced
-1 tablespoon minced fresh ginger
-2 teaspoons hot paprika
-1 1/2 teaspoons dried mint
-1/2 teaspoon salt

Tip: Chicken thighs are higher in fat than other cuts, but have the benefit of full-flavored, juicy meat. To minimize the fat, be sure to remove the skin and trim thighs thoroughly. For quick cooking, choose boneless, skinless thighs. When slow-cooking, such as braising, bone-in thighs work best because they will retain their moisture better. Two 2- to 3-ounce boneless thighs yield a 3-ounce cooked portion.

Directions

Place chicken in a large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

Position rack in upper third of oven; preheat broiler. Remove the chicken from the marinade (discard marinade). Place the chicken on a broiler rack and broil until browned on top, about 15 minutes. Reduce oven temperature to 400°F and bake until the chicken is juicy and just cooked through, about 15 minutes longer. (Thigh meat will appear dark pink, even when cooked through). Serve immediately.