List of dessert ingredients:

1 cup of flour.
3/4 cup of rolled oats.
1 cup of brown sugar.
1/2 cup of melted butter.
1 teaspoon of cinnamon.
4 cups of rhubarb, diced.
1 cup of granulated sugar.
2 tablespoons of cornstarch.
1 cup of water.
Whipped cream or vanilla ice cream, to serve with.

Method:

Mix together the flour, oats, brown sugar, melted butter and cinnamon, until crumbly.

Press half of crumbs in a greased 9-inch layer pan.

Cover with diced rhubarb.

In a small sauce pan, combine the sugar, cornstarch and water. Cook, stirring, until thick and clear.

Pour the mixture in the saucepan over the rhubarb.

Top with the remaining crumbs.

Bake at 350F for about 60 minutes.

Cut into squares and serve warm, with whipped cream or ice cream.

Source: Rhubarb Recipes.

Mmmmmm mincemeat muffiny goodness.

List of ingredients:

1 1/2 cups of all-purpose flour.
1/3 cup of sugar.
2 teaspoons of baking powder.
1/2 teaspoon of salt.
1/4 cup of butter, soft.
2 large eggs, beaten.
3/4 cup of mincemeat.
1/2 cup of apple juice.
1/4 cup of walnuts, chopped.

Method:

Preheat your oven to 375F.

Sift the flour, sugar, baking powder and salt together into a bowl.

Form a well in the centre.

In another bowl, cream the butter, add the eggs, mincemeat and apple juice and beat thoroughly; add this to dry mixture, stirring just enough to moisten.

Gently stir in the chopped walnuts.

Spoon the batter into greased muffin pans, filling about two-thirds full.

Bake for about 18 minutes.

More like this: Mincemeat Recipes.

List of ingredients:

2 lb of catfish fillets.
1/2 cup of evaporated milk.
1 tablespoon of salt.
1 dash of pepper.
1 cup of flour.
1/2 cup of yellow cornmeal.
2 teaspoons of paprika.
Dozen slices of bacon.

Method:

Dry the catfish fillets using a paper towel.

Combine the evaporated milk, salt and pepper.

Combine the flour, cornmeal and paprika.

Dip the fish fillets in the milk mixture, then roll in flour mixture.

In a heavy pan, fry the bacon until crisp. Remove the bacon, reserving the fat for frying.

Drain the bacon on paper towel.

Fry fillets in hot fat for about 5 minutes or until the catfish is brown and flakes easily.

Drain the catfish and serve with the bacon.

Source: Catfish Recipes.

List of ingredients:

8 boned and skinned canned sardines, in olive oil.
8 oz of ricotta cheese.
1 teaspoon of curry powder.
1/4 cup of fresh parsley, chopped.
2 tablespoons of capers, rinsed and drained.
1 teaspoon of lemon zest.
Crisp crackers, to serve with.

Method:

Drain the olive oil from the sardines and discard the tails.

In a food processor, combine the fish with the ricotta cheese, curry powder, parsley, capers and lemon zest; process until a coarse spread forms.

Serve with crisp crackers.

Source: Sardine Recipes.

List of ingredients needed:

2 lemons.
3/4 cup of sugar.
2/3 cup of lemon juice.
3 eggs.
2 egg yolks.
6 tablespoons of melted butter.

Preparation instructions:

Remove the zest from the lemons in thin strips with sharp swivel-bladed vegetable peeler.

Place the zest and sugar in a food processor and process until minced (about 20-30 seconds).

Place the sugar mixture, lemon juice, eggs, egg yolks and butter in a heavy-bottomed saucepan. Mix until smooth using a whisk. Cook over medium-low heat, stirring constantly until the mixture is thick enough to coat a spoon but does not come to a boil (about 8-9 minutes).

Transfer the curd to a fine-mesh strainer; strain.

Place plastic wrap on the surface of the curd; allow to cool completely then refrigerate, covered airtight.

Source: Curd Recipes.

List of ingredients:

3 peaches.
4 plums, halved and pitted.
1/2 cup of water.
Grated rind of one lemon.
Dumpling batter.

Method:

Peel the peaches and slice into a covered saucepan.

Add the plums, sugar, water, and grated lemon rind, then bring to a boil.

Drop the dumpling batter by teaspoonfuls onto boiling fruit.

Cover and boil gently for 25 minutes. Do not remove cover during cooking.

Serve immediately.

More like this: Dumpling Recipes.

List of ingredients:

CRUST
1 1/4 cups of all-purpose flour.
1/4 cup of sugar.
1/4 teaspoon of salt.
1/2 cup of unsalted butter, cut up.
1 large egg yolk.

FILLING
1 envelope of unflavored gelatin.
3 tablespoons of water.
1 tablespoon of lemon juice.
1/2 cup of sugar.
1/4 teaspoon of cinnamon.
Pinch of salt.
8 cups of picked-over blueberries.
1 tablespoon of vanilla.

ACCOMPANIMENT
Whipped cream.

Method:

Preheat your oven to 400F.

CRUST

In a food processor, blend together the flour, sugar, salt and butter until the mixture resembles meal. Add the egg yolk and pulse until the dough begins to come together but is still crumbly.

Press dough evenly onto bottom and up side of an 11-inch tart pan with a removable fluted rim.

Using a fork, prick the bottom of crust all over and refrigerate for 30 minutes.

Bake the crust in middle of your oven for 20-25 minutes or until golden. Allow to cool in pan on a rack.

FILLING

In a small bowl, sprinkle the gelatin over the water to soften.

In a saucepan, combine the lemon juice, sugar, cinnamon, a pinch salt and 3 cups of blueberries. Simmer, stirring occasionally, for 10 minutes.

Remove pan from heat and stir in the gelatin mixture and vanilla.

Transfer the blueberry mixture to a metal bowl set in a bowl of ice and cold water and stir until thickened to the consistency of raw egg white but not set, about 15 minutes.

Fold in the remaining 5 cups of blueberries and pour the filling into the crust, spreading evenly.

Refrigerate the tart, covered loosely, for at least 4 hours, or until set, and up to 24 hours.

Serve the tart accompanied with whipped cream.

Source: Tart Recipes.

Ingredients needed:

¼ cup of soft tofu.
3 tablespoons of pineapple juice.
2 teaspoons of sugar.
1/3 cup of shredded cabbage.
14 oz of canned crushed pineapple.
1/3 cup of raisins.
¼ cup of dried apricots.
1 cup of diced red apples.
¼ cup of grated carrots.

Directions:

In a food processor or blender, process the tofu and pineapple juice until smooth.

In a bowl, combine all of the other ingredients.

Add the tofu mixture and toss to mix.

Cover and chill.

Source: Coleslaw Recipes.

List of ingredients:

3 egg whites.
1/2 teaspoon of cream of tartar.
1 cup of superfine sugar.
1 teaspoon of vanilla extract.
1/4 teaspoon of hazelnut extract.
1 cup of chopped toasted hazelnuts.
1 oz of bittersweet chocolate, melted.

Preparation:

Beat the egg whites until foamy.

Add the cream of tartar and beat to soft peaks.

Gradually beat in the sugar, one tablespoon at a time.

Beat until stiff peaks form and sugar is dissolved.

Stir in the vanilla extract, hazelnut extract and the chopped toasted hazelnuts.

Using a tablespoon, spoon meringue onto 2 baking sheets lined with parchment paper for a total of 18.

Bake at 275F for 30-40 minutes or until meringues are firm and lightly browned.

Allow to cool, then drizzle with melted chocolate.

Source: Meringue Recipes.

List of ingredients for cabbage rolls:

1 lb of ground beef.
1 medium onion, chopped.
1/2 head of cabbage, shredded.
1 envelope of onion soup mix.
Pinch of freshly-ground black pepper.
2 loaves of frozen bread dough, thawed.
Butter or margerine, optional.

Preparation method:

In a large skillet, brown the ground beef and chopped onion; drain off fat.

During the last five minutes of cooking, add the shredded cabbage, soup mix, and black pepper. Set aside.

Roll one load of bread dough into an 8-inch * 16-inch rectangle, then cut into eight 4-inch squares.

Spoon the mixture into the center of each square; bring up diagonal points, pinching edges closed.

Allow the cabbage rolls to rise on greased cookie sheet for 10 minutes or so.

Preheat your oven to 350F.

Bake for about 20 minutes or until brown.

Brush the tops of warm rolls with butter, if desired.

Repeat the process with the second loaf of bread and remaining mixture.

This can be frozen (after baking) and reheated in your microwave.

Source: Cabbage Recipes.