List of ingredients:

2 small cloves of garlic, unpeeled
2 tbsp salted butter, kept at room temperature
8 ounces Monterey Jack, grated
1-1/4 ounces Parmigiano Reggiano, grated finely
4 ounces fresh goat cheese, crumbled
4 flour tortillas

Method:

You want to heat the oven to 200 degrees F and position a rack in the center of the oven. Take a small pot and bring two cups of water to a boil over a medium to high heat. Place your garlic cloves to the water and cook for about 5 minutes. Drain the garlic, allow it to cool and then peel it and put it into a bowl. Take a fork out and use it to mash the garlic, then you will add the butter to the garlic and continue to mix it together.

Now, take out a medium bowl and combine the Monterey Jack, Parmigiano, and goat cheese together in the bowl. Spread the garlic butter on one side of the tortillas and set the tortillas on a plate, buttered side down. Place the cheese mixture on the tortillas, making sure to cover only half of each tortilla and leaving a 1 inch uncovered area at the edge. Fold your tortillas in half.

Take a nonstick pan and place it over a medium heat. Cook two of your quesadillas at a time on the pan. You want to cook them for about 4 minutes and then flip each quesadilla. Continue cooking them until the other side is a nice golden color, then remove them from the pan and repeat the process for the others. Once all of them are cooked, you will want to cut them into quarters and serve them with some salsa if you choose. These quesadillas will be delicious and definitely hit the spot.

More like this: Tortilla Recipes.

f you are looking for a dessert that will offer you and your guests a great look, and an even better taste that will leave them wanting more. Then you want to make the Granola crunch Trifle. This wonderful dessert will leave your family asking for it night after night. It’s not often that you can find a dessert which tastes great and provides you with a healthy balance of ingredients. However, this is exactly what the Granola Crunch Trifle will do. This is the perfect recipe to make with your kids. They will have a lot of fun with you helping you to put the ingredients in and getting this wonderful dessert prepared. It’ easy to make and you can do it in a very little amount of time.

List of ingredients:

2 cups of Granola
2 cups of blueberries
2 cups of strawberries
2 bananas
1 white cake, crumbled
1 package of vanilla pudding
1 container of thawed frozen whipped cream

Preparation directions:

Prepare your pudding according to the instructions on the package and set it aside. Pull out your glass trifle dish and crumble half of the white cake in to the bottom of it. Slice your bananas and strawberries in to small slices. Line half of the vanilla pudding on top of the crumbled cake. Put in half of your bananas, strawberries, and blueberries directly on top of the vanilla pudding. Now, sprinkle half of the Granola on the top. Repeat the above process. Once you are done then you will put your desired amount of the whipping cream on the very top. Place your Granola Crunch Trifle in to the fridge to chill for a few hours. Once you take your trifle out of the fridge, it will be ready to go. You won’t believe how great it will taste. The Granola will become a tasty and easy to chew texture which further adds to the delicious taste of this trifle.

More like this: Trifle Recipe.

It is now only a few days until Thanksgiving and chefs across America are preparing themselves for cooking turkey. Here is a great gravy recipe using the excess drippings for the Thanksgiving bird.

List of ingredients:

1/4 cup of pan drippings.
1/4 cup of flour.
1 cup of water.
2 cups of turkey stock.
Turkey giblets, cooked, chopped.
Salt and black pepper, to taste.

Method:

Pour off all turkey fat from roasting pan into a glass measuring cup.

Measure and return 1/4 cup of to the pan.

Sprinkle the flour into the turkey fat, then cook and stir for 2-3 minutes over low heat.

Add the water and 2 cups of turkey stock.

Cook, stirring and scraping up browned bits in the pan using a wooden spoon, until the gravy thickens and bubbles for 2 minutes.

Strain the gravy into a saucepan; then add the chopped giblets and liver.

Season with salt and black pepper, to taste.

List of ingredients:

6 medium bell peppers.
1 cup of light cream.
4 tablespoons of butter.
1/2 teaspoon of ground nutmeg.
2 tablespoons of cornstarch.
1 teaspoon of lemon juice.
1/4 cup of dry white wine.
1 teaspoon of salt.
2 cups of crabmeat.
1 cup of cooked rice.
Paprika, to taste.

Method:

Cut off the tops of the bell peppers; deseed, wash, then set aside.

Microwave the cream, in a 4-cup glass measure, on HIGH for about 50 seconds or until hot.

Mix in the butter and ground nutmeg.

In a small bowl, combine the cornstarch, lemon juice, dry white wine and salt. Mix thoroughly.

Add the cream to the mixture, then microwave on HIGH for 1 minute.

Stir and microwave on HIGH for about 1-2 minutes or until thickened.

Combine with the crabmeat and cooked rice.

Stuff the bell peppers with the crabmeat mixture.

Sprinkle tops with paprika.

Arrange the stuffed bell peppers in a circle on a microwave safe serving platter.

Cover with plastic wrap, then microwave on MEDIUM for about 14 minutes or until the crabmeat is done.

Allow to stand for 5 minutes before serving.

Source: Pepper Recipes.

Ingredient list:

2 lbs of boneless pork loin roast.
Salt and pepper, to taste.
2 tablespoons of spicy mustard.
1 cup of crushed garlic croutons.

Instructions for cooking:

Preheat your oven to 400F.

Season the roast with salt and pepper, then place in a shallow pan and roast for 30 minutes.

Remove from the oven, then spread surface with mustard and cover with crushed garlic croutons.

Return to your oven and continue to roast for another 10-15 minutes, until a meat thermometer registers 160F.

Source: Pork Roast Recipe.

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.