1. Savory Roasted Pumpkin Seeds Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt butter, salted sauce, worcestershire salt, table Directions: Preheat the oven to 250 F. Line a baking sheet with aluminum foil. In a bowl, combine all the ingredients and stir to combine. Spread the seeds out onto the baking sheet. Spread the seeds out into a single layer. Place the baking sheet with seeds in the oven for 1 hour, stirring halfway through. Once the seeds have roasted for an hour, remove them from the oven and start snacking right away! Source Archive
2. Barbecue Mayonnaise Sauce Recipe Ingredients: sauce, barbecue peppers, sweet, green, raw horseradish, prepared Directions: Cooking.com Tip: Depending upon the barbecue sauce you use, this tangy sauce can only go from good to the sublime. Our favorites can be found in the BBQ Sauce Sampler by Two Buddies. The set includes three jars of award-winning sauces by this California company: Hickory Sweet BBQ Sauce, Fire-Roasted Teriyaki Glaze and Marinade for Santa Barbara Beef. We especially like the smoky sweetness of the Hickory Sweet BBQ Sauce - it makes this sauce delicious spread over grilled hamburgers or possibly chicken. Stir all ingredients in large bowl to blend. Cover and chill till ready to use. DO-AHEAD TIP: Sauce may be made 3 days ahead. Keep refrigerated. Yield: 1 1/2 c. Source Archive
3. Spiced Pecans Ingredients: nuts, pecans sugars, brown salt, table spices, thyme, dried spices, rosemary, dried spices, pepper, black spices, pepper, red or cayenne oil, olive, salad or cooking Directions: Preheat oven to 350F. Spread pecans on a large baking sheet. Roast until fragrant, about 12 minutes. Watch carefully so they dont burn. Combine brown sugar, salt, thyme, rosemary, pepper and piment dEspelette (or cayenne) in a small bowl. Transfer the roasted pecans to a large bowl, drizzle with oil and toss well to coat completely. Sprinkle with the spice mixture and toss again. Serve warm or let cool completely and store in an airtight container. Tips & Notes:. Make Ahead Tip: Store in an airtight container for up to 2 weeks. Tip: Piment d'Espelette is a sweet, mildly spicy chile pepper from the Basque region of France, ground into a powder. Source Archive
4. Zucchini Base Aka Z B for Cakes, Cookies, & Pie Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt molasses spices, nutmeg, ground sugars, granulated salt, table spices, cloves, ground spices, cinnamon, ground Directions: Prepare hot, sterilized jars for canning: either 6 pints or 3 quarts. Set aside. Over medium heat in a large pot combine all ingredients. Bring to a bubbling boil, stirring occasionally, and skim off foam. Continue to cook, stirring occasionally, for 20 minutes more. Pour immediately into prepared hot sterile jars and seal. (If you want to prepare them in a boiling water bath instead, process for 15 minutes. ). Note: preparation time includes cooking/mashing of the precooked zucchini. Source Archive
5. Skinny Chicken & Broccoli Alfredo Ingredients: oil, olive, salad or cooking chicken, broiler or fryers, breast, skinless, boneless, meat only, raw kashi, steam meal, chicken fettuccine, frozen entree oil, olive, salad or cooking broccoli, raw spices, garlic powder wheat flour, white, all-purpose, unenriched soup, swanson chicken broth 99% fat free yogurt, greek, plain, nonfat milk, fluid, 1% fat, without added vitamin a and vitamin d spices, pepper, black salt, table spices, nutmeg, ground cheese, parmesan, hard Directions: In a large pan over medium-high heat thats lightly coated with olive oil (1 teaspoon), cook the chicken until golden brown on all sides. Remove it from the pan and set aside. Cook the fettuccine according to the box directions. When done, drain it and set it aside. Meanwhile, preheat oven to 400 F. On a foil-lined baking sheet, toss broccoli florets with 1 tablespoon of olive oil. Spread evenly on the baking sheet and bake for 20 minutes. In a large pan heat olive oil (1 tablespoon) over medium-high heat. Add the garlic and stir frequently for 1 minute. Whisk in the flour until smooth (about 2 minutes). Gradually whisk in chicken broth, Greek yogurt and milk. Add the pepper, salt and nutmeg. Bring sauce to low boil, stirring constantly. Then, lower heat and simmer until sauce thickens (about 3-5 minutes). Stir in Parmesan cheese. Taste the sauce and add more salt or pepper to your liking. Add cooked chicken and roasted broccoli florets. Toss until everything is coated by sauce. Add the drained fettuccine and toss again. Top plated dish with extra Parmesan cheese, if you like.<br / Source Archive
6. 2 Ingredient Pizza Crust (The Slow Roasted Italian) Ingredients: yogurt, greek, plain, nonfat wheat flour, white, all-purpose, unenriched Directions: Combine yogurt and 1 cup flour in the bowl of an electric stand mixer. Mix until combined, scraping down the bowl as necessary until combined. Knead on medium high for 5 minutes. *see cook's note for hand mixing method. Slowly add additional flour as necessary to help dough come together. Depending on how thick your yogurt is, you may need up to an extra 1/2 cup of flour. (I used the entire 1 1/2 cups). Dust clean counter top with flour and remove dough from bowl. Knead a few turns until dough is tacky, but not sticky (it should not leave dough on your hand when you pull away). Roll out and top as desired. Bake in a preheated 450 degree oven for 10-12 minutes (adjust as needed). Cook's Note: If mixing by hand combine ingredients in a bowl and mix with spoon until combined. Flip out onto a well floured counter top and knead 5-8 minutes. If you do not have self-rising flour, you can substitute: 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 3/4 teaspoon salt. Mix together and use as directed in the recipe. Source Archive
7. Mother's Sticky Roasted Chicken (Cajun) Ingredients: salt, table spices, paprika spices, pepper, red or cayenne spices, onion powder spices, thyme, dried spices, pepper, black spices, garlic powder spices, pepper, black chicken, broiler or fryers, breast, skinless, boneless, meat only, raw onions, raw Directions: Combine spices and massage mixture into chicken, inside and out, making sure it is evenly distributed deep down into skin. Seal in plastic bag and refrigerate at least 24 hours, or 2 days. When ready to roast, fry chopped onions in a bit of oil to partially cook them before stuffing chicken's cavity as full as possible with the hot onions. Truss the cavity to keep onions in and roast uncovered at 250' about 5 hours, basting occasionally with pan juices, or until pan juices start to caramelize on bottom of pan and chicken is golden brown, skin is crisp. Make a gravy of the pan drippings, with a slurry of flour or corn starch, as with any other roast. Serve with the onions and mashed potatoes. Source Archive
8. 4 Ingredient Sauce for Roasted Lamb Ingredients: sugars, brown mustard, prepared, yellow lemon juice, raw spices, garlic powder Directions: Combine all ingredients in a saucepan. Heat over medium heat until warm and well blended. Serve with roasted lamb. Source Archive
9. Mom's Roasted Pumpkin Seeds Ingredients: water, bottled, generic salt, table seeds, pumpkin and squash seeds, whole, roasted, without salt oil, olive, salad or cooking Directions: Preheat oven to 250. Pick through seeds, remove stringy fibers. Bring water and salt to boil, add seeds, boil 10 minutes. Drain, spread on paper towels, pat dry. Place seeds in bowl with oil and toss. Spread evenly on cookie sheet. Roast in oven 30-40 minutes, stirring every 10 minutes, or until crisp. Source Archive
10. Roasted Sweet Potatoes with Cinnamon Pecan Crunch Ingredients: sugars, brown orange juice, raw vanilla extract spices, cinnamon, ground spices, ginger, ground salt, table sweet potato, raw, unprepared cranberries, dried, sweetened butter, without salt wheat flour, white, all-purpose, unenriched nuts, pecans Directions: Preheat oven to 400 degrees F. Mix 1/4 cup of the brown sugar, orange juice, vanilla, 1/2 teaspoon each of the cinnamon and ginger, and salt in large bowl. Add sweet potatoes; toss to coat well. Spoon into 13x9-inch baking dish. Sprinkle evenly with cranberries. Dot with 2 tablespoons of the butter. Cover with foil. Bake 30 minutes. Meanwhile, mix flour, remaining 1/2 cup brown sugar and remaining 1 teaspoon each cinnamon and ginger in medium bowl. Cut in remaining 4 tablespoons butter with a fork until coarse crumbs form. Stir in pecans. Remove sweet potatoes from oven and stir gently. Sprinkle evenly with pecan topping. Bake, uncovered, 25 to 30 minutes longer or until sweet potatoes are tender and topping is lightly browned. Source Archive
11. Nigellas Granola from Feast Ingredients: oats seeds, sunflower seed kernels, dried spices, poppy seed seeds, flaxseed seeds, pumpkin and squash seeds, whole, roasted, without salt seeds, sesame seeds, whole, dried spices, cinnamon, ground spices, ginger, ground syrup, maple, canadian honey sugars, brown salt, table oil, olive, salad or cooking raisins, seeded Directions: preheat oven to gas mark 4 line a large tray with baking parchment so your granola wont get napalmed to the tray,. in a large bowl mix everything togther EXCEPT FOR THE RAISINS! other wise you will end up with charcol raisins. mix it all well and sprad on the baking parchment. barke in the oven for about 40 minutes turning half way to ensure even browning. sometimes this can take up to an hour but just keep an eye on it. once baked allow to cool and mix in raisins store in an airtight jar. experiment by putting in other seeds nuts if your not allergic and fruits and try compotes instead of the honey. Source Archive
12. Herb Roasted Filet of Beef Ingredients: oil, olive, salad or cooking vinegar, balsamic spices, thyme, dried spices, rosemary, dried spices, garlic powder spices, pepper, black beef, grass-fed, ground, raw salt, table Directions: In a small bowl, combine oil, vinegar, herbs, garlic and pepper. Rub filet with mixture, wrap in plastic and chill for 2 hours or overnight. Preheat oven to 250*. Arrange roast in roaster pan. Sprinkle with salt. Roast until internal temperature is 130*-145*. Remove from oven, and allow to sit 15 minutes. Slice, and serve with Horseradish sauce. Source Archive