Loco Moco is a popular and hearty Hawaiian breakfast dish that some say was invented in 1940's in Hilo Town on the Big Island of Hawaii. A Loco Moco is white rice, topped with a hamburger patty, topped with a fried egg, and smothered with gravy.

Ingredients:
# 2 scoups of white rice
# 1 cooked hamburger patty
# One fried egg
# 1/2 cup brown gravy




Instructions:
Put 2 scoups of rice in a shallow bowl or on a deep plate. top with a hot grilled hamburger patty, top the meat with a fried egg (usually cooked sunny side up) and top with gravy. Typically served with the ever popular macaroni salad.

Source: http://www.hawaiiforvisitors.com/recipes/loco-moco.htm

Read more »

Ingredients:

4 cups half and half
8 Tablespoons butter
2 Tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
3 cups grated mild cheddar cheese
3 cups grated sharp cheddar cheese
1 pound elbow macaroni




Directions:

1. Preheat oven to 375 degrees.

2. In a medium saucepan set over medium heat, heat the half and half (do not boil).

3. Add the butter. When butter is melted into the half and half, add the flour while whisking. Continue cooking, whisking constantly, until the mixture is smooth.

4. Remove the pan from the heat. Stir in salt, dry mustard, black pepper, 2 1/2 cups of the mild cheddar cheese and 2 1/2 cups of the sharp cheddar cheese. Set cheese sauce aside.

5. Bring 2 quarts water to a boil. Add the macaroni, cook for the time specified on the package, making sure not to overcook it. Drain immediately and rinse under cold running water. Drain well.

6. Stir macaroni into the reserved cheese sauce.

7. Pour the mixture into a 3 quart casserole dish. Sprinkle remaining 1/2 cup mild cheddar and 1/2 cup sharp cheddar on top.

8. Bake until browned on top, about 20 to 25 minutes.

Source: http://www.momswhothink.com/easy-recipes/macaroni-and-cheese-recipe.html

Read more »

Spaghetti and meatballs with a homemade sauce.

Ingredients:

* Meatballs:
* 2 eggs
* 1/2 cup milk
* 3 slices bread, crumbled
* 2 pounds lean ground beef
* 1/2 cup finely chopped onion
* 2 tablespoons chopped parsley
* 1 clove garlic, smashed, minced
* 1 teaspoon salt
* 1/2 teaspoon pepper
* .
* Sauce:
* 3 tablespoons olive oil
* 1/2 cup chopped onion
* 2 cloves garlic, smashed and minced
* 1 tablespoon sugar
* 2 teaspoons salt
* 1 teaspoon dried leaf oregano
* 1/2 teaspoon dried leaf basil
* 1/4 teaspoon black pepper
* 1 large can (28 to 36 ounces total) crushed Italian tomatoes
* 2 cans (6 ounces each) tomato paste
* 16 ounces thin spaghetti
* Parmesan cheese


Preparation:
Recipe for spaghetti and meatballs
Make meatballs. In a medium bowl, beat eggs lightly; add milk and bread and let stand for about 5 minutes. Add ground beef, onion, parsley, garlic, salt, and pepper; mix gently until well blended. Shape into about 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in a generously greased large shallow baking pan. Bake meatballs at 450° for 25 minutes.

In a Dutch oven, in hot oil over medium heat, sauté onion until tender and just begins to turn golden. Add remaining sauce ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning, adding more salt, if necessary. Add meatballs; cover and simmer 50 to 60 minutes longer, stirring from time to time.

Cook spaghetti according to package directions; drain.

Serve spaghetti topped with meatballs in sauce; sprinkle with grated Parmesan cheese.
Spaghetti and meatballs serves 6.

Source: http://southernfood.about.com/od/meatballs/r/bl30220o.htm

Read more »

Ingredients

# 1/4 cup butter or 1/4 cup margarine
# 2 cups sliced mushrooms
# 2 stalks celery , sliced
# 1 large onion , chopped
# 1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
# 1 bag (16 oz.) Pepperidge Farm® Herb Seasoned Stuffing
# 12- to 14-lb. turkey
# vegetable oil
# 2 jars (12 oz. each ) Campbell's® Slow Roast Turkey Gravy





Direction

HEAT butter in saucepot. Add mushrooms, celery and onion and cook until tender. Add broth. Heat to a boil. Remove from heat. Add stuffing. Mix lightly.

REMOVE giblets and neck from turkey. Rinse turkey with cold water and pat dry. Spoon stuffing lightly into turkey.* Place turkey, breast side up, on rack in shallow roasting pan. Brush with oil. Insert meat thermometer into thickest part of meat, not touching bone.

ROAST at 325°F. for 4 1/2 to 5 hr. or until thermometer reads 180°F. and center of stuffing reads 165°F., basting occasionally with pan drippings. Let stand 10 min. before slicing.

HEAT gravy in saucepan. Serve with turkey. Serves 12 to 16.

TIP: *Bake any remaining stuffing in covered casserole with turkey 30 min. or until hot.

Source: http://www.kitchendaily.com/recipe/savory-stuffed-turkey-77384/

Read more »

This recipe originated in the United States. It is traditionally served on split, buttered English muffins.

Preparation Time 15 minutes
Cooking Time 35 minutes

Ingredients (serves 4)

* 8 50g free-range eggs
* Pinch salt
* 8 slices ham speck (see note)
* 1/2 baguette (French stick), thickly diagonally sliced
* 50g butter, at room temperature (optional)
* 1/2 bunch fresh chives, cut into 5cm lengths
*
Easy hollandaise sauce
* 200g unsalted butter
* 3 egg yolks
* 1 tbs fresh lemon juice, or to taste
* 1/2 tsp salt, or to taste
* 2 tbs hot water
* Ground black pepper, to taste





Method

1.

Preheat grill on high and line a baking tray with foil. Poach eggs as directed in the basic poached eggs recipe (see related recipes).
2.

To make the easy hollandaise sauce, melt the butter in a small saucepan over low heat. Use a metal spoon to skim any foam from the surface. Pour the clear yellow butter into a heatproof jug. Discard milky residue. Place egg yolks, lemon juice, salt and 1/2 the hot water in a blender. Blend on high until mixture is pale and thickens slightly. With the motor running, add hot butter in a thin, steady stream. Add remaining water to thin the sauce slightly. Season with pepper, and extra lemon juice and salt, if necessary. Half fill a large bowl with warm water (if water is too hot, the sauce will curdle). Pour sauce into a small bowl and place in the large bowl.
3.

Place the ham speck on the lined tray. Cook under preheated grill, turning once, for 4-6 minutes or until crisp. Transfer to a plate and cover with foil to keep warm.
4.

Place the baguette slices on the lined tray and cook under preheated grill, turning once, until toasted. Spread with the butter, if desired. Turn the grill off and cover the bread with foil to keep warm.
5.

Reheat eggs by bringing a clean pan of water to the boil then removing it from heat. Add eggs. Stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.
6.

Place toasted bread on serving plates and top with ham and eggs. Stir hollandaise sauce and drizzle over the eggs. Sprinkle with chives and serve.

Notes

*

Ham speck is cured, smoked pork. If you can't find it, use thinly sliced ham instead.
*

Variation: To make eggs benedict with smoked salmon, replace the ham speck with 200g sliced smoked salmon (do not cook).

Source: http://www.taste.com.au/recipes/11187/eggs+benedict

Read more »

(Chilled)

Ingredients
1 cup ice cubes
1 cup shredded iceberg lettuce
16 peeled, cooked and chilled jumbo shrimp
Flat leaf parsley sprigs
4 lemon wedges
Oyster crackers or common crackers

Cocktail Sauce
1 cup catsup
1 1/2 tablespoon lemon juice
1 1/2 tablespoon horseradish
1 1/2 tablespoon water



Divide ice cubes among large old fashioned glasses. Cover each with shredded lettuce. Place shrimp around the edge of each glass. Using an ice cream scoop place a scoop of Cocktail Sauce Sorbet on top of the lettuce in each glass. Garnish with parsley. Set glasses on doily lined plates with lemon wedge and crackers.

For Cocktail Sauce: Combine all ingredients in a freezer strength zip seal plastic bag. Place in coldest part of freezer and let freeze overnight. If mixture is merely slushy, use as is.

Source: http://redlobstermenu.net/tag/chilled-jumbo-shrimp-cocktail-recipes/

Read more »

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients:

* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 2 tablespoons confectioners sugar
* 1 tablespoon vegetable oil
* 2 cups milk
* 3 eggs, separated
* 2 teaspoons vanilla
* pinch of salt
* fruit of your choice
* whipped cream

Preparation:
Combine the flour, baking powder, confectioners sugar, oil, milk and egg yolks.

Beat the egg whites until they stand in soft peaks and fold into the batter (do not overmix).

Using a 4-ounce ladle, pour 1/8 of the mixture into a hot waffle iron and bake for about 2 minutes.

Repeat with the remaining batter.

Top with the fruit and whipped cream and serve hot.

Yield: 8 waffles.

Source: http://bandb.about.com/od/pancakerecipes/r/belgian_waffles.htm

Read more »

Ingredients:
***PART A***
2 pounds boneless chicken breast
1/4 cup yogurt
3 teaspoons minced ginger
3 teaspoons crushed garlic
1/4 teaspoon white pepper
1/4 teaspoon cumin powder
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/4 teaspoon green cardamom powder
1/4 teaspoon chili powder
1/4 teaspoon turmeric
3 tablespoon lemon juice
4 tablespoon vegetable oil
melted margarine -- (for basting)
***PART B***
5 ounces tomato paste
10 ounces tomato puree
2 pounds tomatoes -- chopped
2 teaspoons ginger paste
2 teaspoons garlic paste
2 teaspoons green chilies
1 tablespoon red chili powder
2 teaspoons cloves
8 green cardamoms
salt to taste
3 tablespoon butter
2/3 cup cream
1 teaspoon fenugreek
2 teaspoons ginger -- julienne
honey to taste


Instructions:

Whisk all of the ingredients in Part A together in a large bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the refrigerator. Put chicken on skewers. Prepare grill. Grill the chicken for 8 minutes, basting with margarine twice. Drain excess marinade and grill for another 2 minutes. While doing this, make the sauce in Part B. Deseed and chop green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies, red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Strain through a strainer and bring to a boil. Add butter and cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and ginger juliennes, stir, and serve with the chicken.

Source: http://www.grilling-recipes.com/chicken/r246.htm

Read more »

Ingredients

* 6 stalk(s) celery
* 2 onions
* 4 sprig(s) fresh parsley
* 1 teaspoon(s) salt
* 3/4 teaspoon(s) ground black pepper
* 2 pound(s) chicken pieces, (breast and thighs)
* 1 cup(s) mayonnaise
* 2 tablespoon(s) green onion, thinly sliced
* 1 tablespoon(s) fresh tarragon leaves, chopped
* 1 tablespoon(s) fresh lemon juice
* 8 slice(s) bacon
* 12 slice(s) white bread, toasted
* 2 medium tomatoes, sliced
* 4 lettuce leaves



Directions

1. Cook the chicken: Cut 3 celery stalks and the onions into large pieces. In a 4-quart saucepan, combine 2 quarts water, celery pieces, onions, parsley, 1/2 teaspoon salt, and 1/2 teaspoon pepper and bring to a boil. Reduce heat to medium, add chicken, and simmer until chicken is cooked through -- about 25 minutes. Remove chicken and allow to cool.
2. Make the chicken salad: Remove the chicken meat from the bone and discard the skin and bones. Chop or shred the chicken into bite-size pieces. Dice the remaining celery into 1/4-inch pieces. In a medium bowl, combine chicken, mayonnaise, green onion, tarragon, diced celery, lemon juice, and remaining salt and pepper. Cover and refrigerate 4 hours or overnight.
3. Cook the bacon: In a large skillet over medium-high heat, cook bacon until crisp and brown -- 4 to 6 minutes. Transfer bacon to a paper towel to drain.
4. Assemble the sandwiches: On a work surface, place 4 slices of toasted bread and spread 1/2 cup of chicken salad on each. Add another slice of toast and place 2 slices bacon, 2 slices tomato, and a lettuce leaf on each sandwich. Place the remaining slices of toast on top of sandwiches, cut into quarters, and secure with a toothpick.

Source: http://www.countryliving.com/recipefinder/clubhouse-sandwich-3815

Read more »

Ingredients
Convert Measures

* 3 lb boneless chuck roast
* 3 x potatoes halved
* 3 x carrots sliced lengthwise
* 2 sm onions halved
* 1 pkt onion soup mix - (1 3/8 ounce)
* 1/2 c. water
* Freshly-cracked black pepper





Directions

1. Place potatoes, carrots and onions in bottom of the slow cooker. Add in roastroast, cutting in half or possibly thirds to fit size of cooker. Sprinkle pepper over roast as desired. Pour contents of soup mix over all. Add in water. Cook on LOW for 8 to 10 hrs.
2. Remove the roast to a serving platter and place vegetables around it. The liquid may be used as a light gravy.
3. This recipe yields 8 servings.

Source: http://cookeatshare.com/recipes/basic-homestyle-pot-roast-79549

Read more »

Ingredients

2 cups white rice flour
¼ cup wheat starch
1 teaspoon salt
½ teaspoon freshly ground white pepper
15g dried shrimp, soaked in hot water to cover for 30 minutes
1 pound daikon radish
2/3 cup finely chopped Chinese sausage
3 spring onions, finely chopped



Method

In a large bowl, combine rice flour, wheat starch, salt and pepper. Set aside.

Drain and finely chop the shrimp.

Peel the white radish and grate it through the small holes of your grater. Put the grate radish in a muslin cloth or a clean kitchen towel and squeeze out as much of the liquid as you can into the bowl. Measure out the collected juices and add enough water to the juice to make 3½ cups.

Pour the white radish liquid into a medium pot. Add the grated white radish and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 5 minutes. Mix in the sausage, scallions, and chopped shrimp, cover, and cook for 5 minutes longer.

Remove from the heat. Slowly add the rice flour mixture and mix continuously until free of most large lumps. The batter will be thick and sticky and a little lumpy.

Set up the steamer and bring to a boil over high heat.

Brush two cake pans with a little oil and divide the batter between the 2 pans. Dip a spoon into cool water and use the back of the spoon to smooth out the surface of the batter.

Carefully place one of the filled pans on the steamer rack, cover, and steam for 40 minutes. The other filled pan should be covered and left sitting at room temperature while the first one cooks, or it can be cooked simultaneously in another pot.

Remove the pot from the heat. Carefully lift the pan out of the pot, place it on a folded kitchen towel, and allow the radish cakes to cool to room temperature. Cook the other filled cake pan.

Un-mold onto a cutting board and cut into desired pieces. Fry them on medium high heat in oil, until crispy and browned, about 4 minutes on each side. Serve with oyster and/or hot sauce.

Source: http://foodforfour.com/2009/12/white-radish-cakes/

Read more »

Ingredients

* 1 (8-ounce) package cream cheese, softened
* 2 cups canned pumpkin, mashed
* 1 cup sugar
* 1/4 teaspoon salt
* 1 egg plus 2 egg yolks, slightly beaten
* 1 cup half-and-half
* 1/4 cup (1/2 stick) melted butter
* 1 teaspoon vanilla extract
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger, optional
* 1 piece pre-made pie dough
* Whipped cream, for topping




Directions

Preheat the oven to 350 degrees F.

Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Source: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-pie-recipe/index.html

Read more »

Ingredients

* 6 apples
* 1 (14 ounce) package individually wrapped caramels, unwrapped
* 2 tablespoons milk




Directions

1. Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
2. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
3. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

Source: http://allrecipes.com/Recipe/Caramel-Apples/Detail.aspx

Read more »

Serves 8 Hands-On Time: 15m Total Time: 15m
Ingredients

* 5 avocados, cut into 1/2-inch pieces
* 1/2 red onion, finely chopped
* 1 jalapeno, seeded and finely chopped
* 1 cup fresh cilantro, roughly chopped
* 2 tablespoons fresh lime juice
* 1 teaspoon kosher salt
* 1/8 teaspoon black pepper
* 1 16-ounce bag tortilla chips





Directions

1. In a large bowl, combine the avocados, onion, jalapeño, cilantro, lime juice, salt, and pepper. Stir well. Serve with the tortilla chips.

Source: http://www.realsimple.com/food-recipes/browse-all-recipes/guacamole-chips-10000001618562/index.html

Read more »

Ingredients
for 8 servings

1 4-5 lb. chicken
garlic and onion powder
paprika
salt and pepper
stuffing
butter



Directions

Wash bird well inside and out.
Wipe dry with a paper towel.
Stuff with dressing.
Truss and tie.

Brush with melted butter.
Sprinkle chicken with salt, pepper, garlic powder, onion powder, and finally, paprika.
Place in oven at 325°F.
Roast, uncovered, breast side up.
Keep turning and basting occasionally, until chicken is browned evenly on all sides.
Baste often for a moister bird.
Allow 30 minutes per pound of chicken or cook until breast meat reads 160°F on an instant read thermometer.

Source: http://fooding-guide.blogspot.com/2010/07/spitfire-roasted-chicken.html

Read more »

Ingredients:

Servings: 12
For the crust

* 2 cups graham cracker crumbs
* 1/4 cup sugar
* 1/2 cup unsalted butter, melted and cooled


For the filling

* 2 lbs cream cheese, at room temperature
* 1 cup sugar
* 1 tablespoon fresh lemon juice
* 2 teaspoons vanilla extract
* 4 eggs, at room temperature


For the topping

* 1 1/2 cups sour cream
* 3 tablespoons sugar
* 1/2 cup seedless raspberry preserves
* 1 cup strawberries, stems removed and sliced
* 1/2 cup raspberries
* 1/2 cup blueberries


Directions:

Prep Time: 1 hr

Total Time: 2 hrs

1. Preheat ove to 30°F.
2. To make the crust:.
3. In a food processor (fitted with a metal blade) combine the crumbs, sugar and melted butter.
4. Process until teh crumbs begin to stick together.
5. With your handpress the crumbs firmly on the bottom and 2 1/4 inches up the sides of a springform pan 9 inches in diameter and 2 1/2 inches deep.
6. Bake the crust for 10 minutes until set.
7. Remove from the oven and let cool.
8. To make the filling:.
9. In a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract.
10. Using an electric mixer set on medium speed, beat until well blended.
11. Add the eggs, one at a time, beating after each addition just until combined.
12. Pour the filling into the cooled crust.
13. Bake until the edges are set but the cent still quiver slightly when the pan is shaken(about 1 hr and 10 mins.).
14. For the topping:.
15. Mean while, in a bowl stir together the sour cream and sugar.
16. When the cheesecake is done, spoon the sour cream mixture over the top.
17. Returen the cake to the over for 5 minutes longer to set.
18. Transfer to a rack to cool.
19. Cover with aluminum foil and refrigerate overnight.
20. In a large, heavy frying pan over medium heat, stir the preserves until melted.
21. remove from heat, add all the berries and toss to coat.
22. Run a knife around the pan sides to loosen the cake.
23. Mound the berries atop the cake.
24. Refrigerat for 30 mins or up to 2 hours
25. Remove foil and release the pan sides and serve.

Source: http://www.food.com/recipe/triple-berry-cheesecake-130103

Read more »

Ingredients

* 5 onions, thinly sliced
* 6 cups beef broth
* 2 tablespoons vegetable oil
* 3 tablespoons butter or margarine
* 1 pound shredded Swiss cheese
* 1 teaspoon white sugar
* 1/2 cup white wine
* salt and pepper to taste
* 1 (1 pound) loaf French bread, sliced



Directions

1. In a medium stock pot, heat beef broth over medium-high heat.
2. In a saute pan, add butter and oil and cook over medium-high heat. Once heated, add onions and stir, until onions are tender and transparent. Stir in sugar.
3. Add onions to heated broth, stir and let simmer for 20 minutes.
4. Add wine and season with salt and pepper, simmer for 10 minutes.
5. Pour soup mixture into individual serving bowls and place a slice of bread on top, making sure bread gets well soaked. Place shredded cheese on top of bread and broil, 3 inches below heat, until cheese bubbles.

Source:http://allrecipes.com/Recipe/Lances-French-Onion-Soup/Detail.aspx

Read more »

Ingredients:

* 1 (20 ounce) can pineapple chunks – drained with juice reserved
* 1 orange, peeled and segmented
* 1 kiwi — peeled, halved and sliced
* 1 cup seedless grapes
* 1 cup quartered strawberries
* 1/4 teaspoon grated lime zest
* 2 tablespoons lime juice
* 1 tablespoon honey
* 1 teaspoon poppy seeds


Direction:
In a large bowl, toss pineapple, orange, kiwi, grapes and strawberries. In a small cup or bowl, combine lime zest, lime juice, honey, poppy seeds and 1/4 cup reserved pineapple juice. Stir well and toss with fruit.

Read more »

Ingredients

* 1 pound sliced bacon, diced
* 5 pounds ground beef chuck
* 1 large onion, chopped
* 1/4 cup steak sauce
* salt and pepper to taste
* 1 pound American cheese slices



Directions

1. Preheat a grill for high heat.
2. Place bacon in a large skillet over medium heat. Fry, stirring occasionally. When the bacon is almost done, add the onion. Cook until the bacon is crisp, and the onion is tender. Remove onion and bacon from the pan with a slotted spoon, and transfer to a food processor. Pulse a couple of times to chop finely. Do not puree. Pour into a large bowl, and mix with steak sauce and ground chuck using your hands. Form into 16 patties.
3. Place patties on the grill, and cook for 5 minutes per side, or until well done. Place a slice of cheese on top of each one during the last minute.

Read more »