INGREDIENTS

1 lb tilapia fillets (about 4)

1/2 cup fresh lime juice (2 to 3 limes)

3 cloves garlic, finely chopped

1/4 cup Pillsbury BEST® All Purpose Flour

1/4 cup yellow cornmeal

1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)

6 tablespoons Crisco® Pure Canola Oil

1 1/2 tablespoons chipotle chiles in adobo sauce (from 7-oz can), finely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup salsa

1/2 cup sour cream

1 1/2 cups shredded cabbage

DIRECTIONS

1. Heat oven to 200°F. Cut each fish fillet lengthwise into 4 strips. In shallow glass dish, mix 7 tablespoons of the lime juice and garlic. Add fish; turn to coat. Let stand while preparing biscuits.

2. On work surface, mix flour and cornmeal. Separate dough into 8 biscuits. Press both sides of each biscuit into flour mixture, then press or roll into 6- to 7-inch round.

3. In 12-inch nonstick skillet, heat 1 1/2 tablespoons of the oil over medium heat. Add 2 biscuit rounds; cook about 1 minute on each side or until golden brown and cooked through. Place on cookie sheet; keep warm in oven. Cook remaining rounds, adding 1 1/2 tablespoons oil to skillet for each batch. Wipe skillet clean.

4. Heat same skillet over medium-high heat. Add fish and lime juice mixture, chiles, salt and pepper; cook about 5 minutes, turning fish once, until fish flakes easily with fork.

5. In small bowl, mix salsa, sour cream and remaining 1 tablespoon lime juice.

6. Using slotted spoon, remove fish and divide evenly among biscuit rounds. Top each with cabbage and 1 to 2 tablespoons salsa mixture. Fold biscuit rounds in half over filling. Serve with any remaining salsa mixture. Garnish with lime wedges, if desired.

INGREDIENTS

1 tablespoon curry powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 teaspoon salt

4 boneless skinless chicken breasts (about 6 oz each)

1/4 cup Crisco® Pure Canola Oil

1/2 small red onion, finely chopped (1/2 cup)

1/4 teaspoon crushed red pepper flakes

1 jalapeño chile, seeded, finely chopped

1 jar (10.25 oz) Smucker’s® Low Sugar™ Reduced Sugar Apricot Preserves (1 cup)

Dash salt

2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2 slices (3/4 oz each) Cheddar cheese, cut into quarters

1/2 cup Fisher® Chef’s Naturals® Natural Sliced Almonds, lightly toasted*

1 EGGLAND’S BEST egg

1 tablespoon water

DIRECTIONS

1. In small bowl, mix curry powder, cinnamon, nutmeg, cloves and 1 teaspoon salt. Cut each chicken breast in half crosswise to make total of 8 equal portions. Coat chicken evenly with seasoning mixture.

2. In 12-inch nonstick skillet, heat 3 tablespoons of the oil over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until lightly browned. Remove from heat.

3. In 2-quart saucepan, heat remaining 1 tablespoon oil over medium-high heat. Add onion, red pepper and chile; cook 4 to 6 minutes, stirring frequently, until onion is tender. Reduce heat to medium. Stir in preserves; cook about 5 minutes or until heated. Stir in dash of salt; remove from heat. Cool slightly.

4. Heat oven to 375°F. Line cookie sheet with cooking parchment paper. On work surface, unroll dough sheets. Cut each sheet into quarters. On center of each dough rectangle, place cheese piece; top with 1 teaspoon preserves mixture, 1 teaspoon almonds and chicken piece. In small bowl, beat egg and water until well blended; brush on edges of dough rectangle. Bring up dough over filling; press edges to seal. Place seam side down on cookie sheet.

5. Brush tops with remaining egg mixture; sprinkle with any remaining almonds. Bake 12 to 18 minutes or until golden brown. Serve warm with remaining preserves mixture.

Roasted rump of Herdwick mutton, saffron, tomatoes, artichokes and lavender

(bunny's main course)

INGREDIENTS

2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1/2 cup chopped onion (about 1 small)

1 clove garlic, finely chopped

1 can (12 to 15 oz) black beans, undrained

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon pepper

2 cups cooked rice (any variety)

1 tablespoon LAND O LAKES® Unsalted or Salted Butter

1 can (4.5 oz) chopped green chiles

1 cup fresh (refrigerated) salsa (any variety)

1 bag (8 oz) shredded Mexican cheese blend (2 cups)

2 tablespoons chopped fresh cilantro, if desired

1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed, drained

DIRECTIONS

1. Heat oven to 350°F. Brush 1 teaspoon of the oil on 15x12-inch cookie sheet. Unroll pizza crust dough on cookie sheet into 12x9-inch rectangle; brush with 2 teaspoons oil. Bake 10 minutes.

2. Meanwhile, in 12-inch skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and garlic; cook about 5 minutes, stirring occasionally, until onion is tender. Stir in undrained beans, cumin, coriander and pepper; cook 1 minute. Stir in rice and butter. Stir in chiles. Remove from heat; set aside.

3. Using slotted spoon, spread thin layer of salsa over partially baked crust. Layer with 1/2 cup of the cheese and the bean mixture. Sprinkle with 1 tablespoon of the cilantro, the corn and remaining 1 1/2 cups cheese.

4. Bake 20 to 30 minutes longer or until edges of crust are golden brown and cheese is melted. Garnish with remaining 1 tablespoon cilantro.

I cooked this meal under impression from trip to Turkey. This is one of the most famous Turkish dish, delicious and appetizing. We had it for dinner or supper and I liked it a lot. Now after coming home I decided to cook it by myself to share its taste and aroma with my relatives.

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i love chips

Yummy and comforting!

This simple recipe for roasted capon is enhanced with black truffle butter under the skin. Silky gravy made with pan drippings and plenty of fresh mushrooms makes this roast bird holiday worthy.

For this recipe, please go to:

creativeelegancecatering.blogspot.com/2023/12/truffle-roa...

For hundreds more delicious recipes and mouthwatering food images, please go to:

creativeelegancecatering.blogspot.com/

I cooked this meal under impression from trip to Turkey. This is one of the most famous Turkish dish, delicious and appetizing. We had it for dinner or supper and I liked it a lot. Now after coming home I decided to cook it by myself to share its taste and aroma with my relatives.

Here is the recipe on English:

TURKISH EGGPLANTS (KARNI YARIK)

Preparation: 25 min.

Process: 30 min. Yield 6.

Ingredients:

6 eggplants

250 g minced meat

2 tomatoes, peeled and cut

1 onion, cut

2 garlic cloves, minced

1 tsp paprika

1 Tbsp homemade ketchup

1 Tbsp sugar

240 ml meat broth

Salt, pepper on your taste

Olive oil

Cherry tomatoes

Green pepper

Directions:

1. Wash and peel eggplants lengthwise with strips. Leave them in salted water for 20 min to remove the bitterness of eggplants.

2. Heat the pan with olive oil. Cook garlic for 2 min. Add onion and cook for 5 min. Add minced meat and cook for 8 min.

3. Salt and pepper. Add ketchup, paprika and broth, simmer on the low heat for 5-10 min. Add tomatoes, cook for 2 min. Put the filling in a large colander to let the sauce go away into a bowl.

4. In the other pan roast eggplants, put them on the paper towel. Split their bellies gently with a knife. Give a boat shape with a spoon, put them in a baking dish.

5. Sprinkle the holes with sugar and stuff the eggplant bellies with the filling mixture. Decorate with tomato circles and pepper stripes, pour the sauce around the eggplants and bake in the preheated to 180 C oven for 30 min.

Enjoy!

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INGREDIENTS

1 1/2 lb lean (at least 80%) ground beef

1 cup fresh bean sprouts

1/2 cup finely chopped celery

1/2 cup finely chopped fresh mushrooms

1/4 cup finely chopped green onions (4 medium)

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon finely chopped garlic

1/2 teaspoon pepper

3 tablespoons Crisco® Pure Vegetable Oil

1/4 cup sesame seed

1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (8 biscuits)

1 cup mayonnaise or salad dressing

1 tablespoon wasabi paste (Japanese horseradish)

1 1/2 cups finely shredded Chinese (napa) cabbage

DIRECTIONS

1. Heat oven to 350°F. In large bowl, mix beef, bean sprouts, celery, mushrooms, onions, soy sauce, sesame oil, garlic and pepper. Shape mixture into 8 patties, 3 1/2 inches in diameter.

2. Reserve 1 teaspoon of the vegetable oil. Heat 12-inch nonstick skillet over medium-high heat; add remaining vegetable oil to cover bottom of skillet. Add patties; cook about 5 minutes on each side or until meat thermometer inserted in center reads 160°F.

3. Meanwhile, place sesame seed in shallow dish. Separate dough into 8 biscuits. Brush reserved 1 teaspoon vegetable oil over one side of biscuits. Press oiled side of each biscuit into sesame seed; place seed side up on ungreased cookie sheet. Bake as directed on can. In small bowl, mix mayonnaise and wasabi paste.

4. Carefully split biscuits. Spread 1 tablespoon mayonnaise mixture on split sides of each biscuit. Top bottoms of biscuits with patties, cabbage and biscuit tops.

Pasta carbonara in white dish, pasta made from sweet potato

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This is what I threw together for dinner last night - some top sirloin sauteed in sesame oil with sesame seeds and garlic, and some rosemary thrown in, with mushrooms in brown gravy on top of it. I served it over a bed of rice.

Taken with my Sony Alpha SLT-a77V DSLR on November 5th, 2021.

INGREDIENTS

Salsa

1 large peach, peeled, pitted and chopped (1 cup)

1 large nectarine, peeled, pitted and chopped (1 cup)

2 medium plums, pitted and chopped (1 cup)

1 ripe large avocado, pitted, peeled and chopped (1/2 cup)

1 clove garlic, finely chopped

2 tablespoons chopped fresh cilantro

1 tablespoon finely chopped, seeded jalapeño chile

1 tablespoon lime juice

1/8 teaspoon salt

Carnitas

2 tablespoons cornmeal

1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)

2 tablespoons Crisco® Pure Canola Oil

1 lb boneless pork loin, cut into about 1x1x1/4-inch pieces

1/4 cup Smucker's® Apricot Preserves

1/2 teaspoon ground cumin

5 sprigs cilantro, if desired

DIRECTIONS

1. Heat oven to 375°F. In medium bowl, lightly toss salsa ingredients until mixed; set aside.

2. Place cornmeal in shallow pie plate. Separate dough into 5 biscuits; press or roll each biscuit into 5 1/2-inch round. Coat both sides of each biscuit with cornmeal; place on ungreased cookie sheet. Bake 10 to 12 minutes or until bottoms are golden brown.

3. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Add pork; cook about 5 minutes, stirring frequently, until pork is no longer pink. Reduce heat to medium-low. Stir in preserves and cumin; cook 2 to 3 minutes, stirring frequently, until thoroughly heated.

4. To assemble carnitas, place 1 biscuit on each of 5 serving plates. Top evenly with pork mixture and salsa. Garnish with cilantro sprig.

INGREDIENTS

2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf

1 cup Fisher® Chef’s Naturals® Natural Sliced Almonds

1/2 cup Smucker's® Apricot Preserves

1/4 cup chopped fresh chives

1/4 cup rice wine vinegar or rice vinegar

2 1/2 tablespoons Crisco® Pure Vegetable Oil

1 teaspoon kosher (coarse) salt

1/2 teaspoon freshly ground pepper

1 red or green jalapeño chile, seeded, finely chopped

3 cups cold shredded deli rotisserie chicken (from 2-lb chicken)

1 bag (8 oz; 4 cups) coleslaw mix (shredded cabbage and carrots)

DIRECTIONS

1. Heat oven to 375°F. Spray large cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut each loaf of dough crosswise into 4 pieces to make rolls. Place rolls, seam side down and 2 inches apart on cookie sheet. Bake 12 to 16 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely.

2. While oven is warm, toast almonds in ungreased shallow pan 3 to 4 minutes, stirring occasionally, until slightly golden.

3. Meanwhile, in small bowl, beat remaining ingredients except chicken and coleslaw with wire whisk.

4. In medium bowl, mix chicken, coleslaw and almonds. Add apricot vinaigrette; mix thoroughly.

5. Cut each roll horizontally almost to other side. Fill each roll with 1/2 cup coleslaw mixture. Serve immediately.

Chef Gordon Ramsay's Beef Wellington is a culinary masterpiece, renowned for its elegance and complexity. This iconic dish features a tender beef fillet, coated with a savory mushroom duxelles and wrapped in prosciutto. The entire creation is then encased in a golden, flaky puff pastry, baked to perfection. The result is a harmonious blend of flavors and textures: the juicy, flavorful beef contrasts with the rich, earthy mushrooms and the crisp, buttery pastry. Often served with a red wine reduction or Madeira sauce, Ramsay's Beef Wellington exemplifies gourmet dining and showcases his exceptional culinary skills.

INGREDIENTS

1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers Butter Tastin’® refrigerated biscuits (8 biscuits)

3 tablespoons LAND O LAKES® Unsalted or Salted Butter

2 lb boneless skinless chicken breasts, cut into 3/4-inch pieces

1 tablespoon Cajun seasoning

1 teaspoon ground red pepper (cayenne)

Dash salt

Dash black pepper

2 tablespoons Pillsbury BEST® All Purpose Flour

2 tablespoons ranch dressing mix

1 cup chicken stock or broth

2 tablespoons Louisiana hot sauce or other red pepper sauce

3 medium carrots

1 cup crumbled blue cheese (4 oz)

DIRECTIONS

1. Heat oven to 350°F. Bake biscuits as directed on can.

2. Meanwhile, melt 1 tablespoon of the butter. In food processor, place chicken, Cajun seasoning, red pepper, salt, black pepper, 1 tablespoon of the flour, 1 tablespoon of the dry dressing mix and melted butter. Cover; process with 10 to 15 on-and-off pulses until chopped. Shape mixture into 8 patties, 2 1/2 inches in diameter.

3. Heat 12-inch nonstick skillet over medium heat. Melt 1 tablespoon of the butter in skillet. Add patties; cook about 5 minutes on each side or until light golden brown. Remove from skillet; cover with foil.

4. Stir 1/2 cup of the chicken stock into skillet, stirring to loosen bits from bottom of skillet. In small bowl, beat remaining 1/2 cup chicken stock, remaining 1 tablespoon flour and remaining 1 tablespoon dry dressing mix with wire whisk until blended; beat into mixture in skillet. Heat to boiling. Stir in hot sauce; return patties to skillet. Reduce heat to medium-low. Cover; simmer 6 to 10 minutes, turning patties once, until thermometer inserted in center of patties reads 165°F. Meanwhile, using vegetable peeler, peel carrots into thin strips.

5. Remove patties from skillet. Remove skillet from heat; stir remaining 1 tablespoon butter into sauce. Split biscuits; fill with patties, sauce, carrots and cheese.

INGREDIENTS

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1 tablespoon Crisco® Light Olive Oil

1 clove garlic, finely chopped

1/4 cup chopped fresh cilantro

1/4 cup coconut

1/4 cup teriyaki sauce (thick variety)

1 cup chopped deli rotisserie chicken (from 2-lb chicken)

1 can (8 oz) pineapple tidbits, drained

2 cups shredded mozzarella cheese (8 oz)

1/4 cup shredded Cheddar cheese (1 oz)

DIRECTIONS

1. Heat oven to 425°F. Spray 15x12-inch cookie sheet with Crisco® Original No-Stick Cooking Spray.

2. Unroll pizza crust dough on cookie sheet; press dough to edges of cookie sheet. Brush with oil. Sprinkle with garlic, 2 tablespoons of the cilantro and 2 tablespoons of the coconut. Bake 7 to 8 minutes or until crust is just beginning to brown.

3. Spread teriyaki sauce over partially baked crust to within 1/2 inch of edges. Top evenly with chicken, pineapple and cheeses. Bake 8 to 10 minutes longer or until cheeses are melted and crust is golden brown. Sprinkle with remaining 2 tablespoons each cilantro and coconut.

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Sort of. Pasta with a sauce made from bacon, cream, white wine and Parmesan cheese. Lots of freshly ground black pepper.

Recipe Link: asmallbite.com/jeera-rice-recipe-how-to-make-jeera-rice/

Main course (lamb meat)

Greek culinary Impressions, Dessert, Strawberry Icecream

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Recipe LinK: asmallbite.com/chettinad-mushroom-biryani-recipe-mushroom...

Hailing from British Columbia originally, where salmon is pretty much the unofficial provincial fish (including such varieties as Coho, Chinook and Sockeye), I must say that I have a fondness for these silvery, strong animals whose life ends with an epic journey (sometimes consisting of hundreds upon hundreds of miles of travel) back to their birthplace in order to spawn and ensure the cycle of life keeps flowing like the waters they navigate.

Here in this older set of tiny miniatures (#5 from the "Direct From The Farm"/"Fresh From The Farm" series), Re-Ment pays homage to the mighty salmon and its beauty both as an amazing fish and as a culinary ingredient.

www.bittersweetblog.com

whatfoodimade.wordpress.com/2017/09/11/bacon-and-egg-riso...

omnomnom

CiCi's Pizza is located in Evansville, Indiana and they have a pizza buffet with a lot of various things on it. Plus, every kind of pizza you could imagine! Taken on March 1st, 2013 with my Sony Alpha a230 DSLR.

INGREDIENTS

1 1/2 lb. chicken breast strips

1 (1-oz.) pkg. Old El Paso® Taco Seasoning Mix

1 (16-oz.) jar Old El Paso® Thick 'n Chunky Salsa

1 (8-ct.) pkg. Old El Paso® Flour Tortillas for Burritos

Shredded lettuce

Shredded cheese

Bell pepper strips

DIRECTIONS

1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add chicken; cook and stir until no longer pink.

2. Stir in taco seasoning and salsa; cook and stir until thoroughly heated.

3. Spoon filling onto tortillas; top with lettuce, cheese and bell pepper strips. To serve, fold tortillas over filling.

Here is the recipe for this, I found it in the "Around the Southern Table" by Sarah Belk

6 Slices bacon (cut into 1 inch pieces) I diced my bacon

1/2 cup finely chopped yellow onion

1/2 cup rice

1 and 1/2 cups water

1 and 1/2 cups chicken broth

1 egg, room temperature

2 tablespoons butter, optional

Freshly grated parmesan cheese to taste

Freshly ground black pepper to taste

1. In a large, heavy skillet, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and drain on paper towels. Discard all but 3 tablespoons of the drippings in the skillet. Add the onion to the skillet and cook stirring occasionally, 5 minutes or until softened. Add rice and toss to coat. Add water and broth; cover and simmer 15 minutes. Remove from heat and let's stand tightly covered 5 minutes.

2. In a large, room temperatures serving bowl, beat the egg, immediately the hot rice and toss to cook. It is important that the rice is hot enough to cook the egg. Add bacon back to mixture and add butter if desired. Add Parmesan and black pepper to taste

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INGREDIENTS

1 Pillsbury® refrigerated pie crust, softened as directed on box

9 medium plum (Roma) tomatoes, halved lengthwise, seeded

2 cloves garlic, finely chopped

1/2 teaspoon Italian seasoning

1/8 teaspoon salt

1/8 teaspoon black pepper

2 tablespoons balsamic vinegar

2 tablespoons Crisco® 100% Extra Virgin Olive Oil or Pure Olive Oil

3 EGGLAND’S BEST eggs

1/2 cup mascarpone cheese (4 oz), softened

1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

1 cup grated Parmesan cheese

2 or 3 dashes ground red pepper (cayenne), if desired

1/4 teaspoon salt

1/2 teaspoon black pepper

6 slices bacon, cooked, crumbled

DIRECTIONS

1. Heat oven to 425°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge. Bake 6 to 8 minutes or until just beginning to brown. Remove from oven.

2. Line 15x10-inch pan (with sides) with foil. Arrange tomatoes, cut sides up, in single layer in pan. Sprinkle tomatoes with garlic, Italian seasoning and 1/8 teaspoon each salt and black pepper. Drizzle with vinegar and oil. Roast 25 to 30 minutes or until tomatoes are very tender. Remove from oven; reduce oven temperature to 375°F.

3. Meanwhile, in medium bowl, beat eggs with wire whisk. Add mascarpone cheese; beat until well blended. Stir in spinach, 1/2 cup of the Parmesan cheese, red pepper, 1/4 teaspoon salt and 1/2 teaspoon black pepper. Spread mixture evenly in partially baked crust.

4. Arrange tomatoes, overlapping slightly, in single layer on spinach mixture. Sprinkle with remaining 1/2 cup Parmesan cheese and bacon.

5. Bake at 375°F 25 to 35 minutes, covering edge of crust with strips of foil after 10 to 15 minutes, until filling is set in center and crust is golden brown. Let stand 10 minutes before serving.

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Pike-Perch fillet with mashed potatoes and macadamian nuts, refined with curry foam.

A healthy Mediterranean recipe for my non-veg readers : Spicy Mussels with White Wine and Garlic Sauce

gourmandelle.blogspot.com/2012/02/spicy-mussels-with-whit...

Hailing from British Columbia originally, where salmon is pretty much the unofficial provincial fish (including such varieties as Coho, Chinook and Sockeye), I must say that I have a fondness for these silvery, strong animals whose life ends with an epic journey (sometimes consisting of hundreds upon hundreds of miles of travel) back to their birthplace in order to spawn and ensure the cycle of life keeps flowing like the waters they navigate.

Here in this older set of tiny miniatures (#5 from the "Direct From The Farm"/"Fresh From The Farm" series), Re-Ment pays homage to the mighty salmon and its beauty both as an amazing fish and as a culinary ingredient.