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Ingredients 2 cups Tropical Food’s Banana Split® 3 cups plain yogurt Banana extract, to taste 1 cup milk chocolate chips 1 cup peanuts, chopped Sugar-free caramel syrup, drizzled Preparation Add banana extract to yogurt; taste for desired banana flavor. Put 1/3 cup yogurt on the bottom of parfait bowl; add enough Tropical Food’s Banana Split® to cover yogurt. Repeat yogurt amount on top and add more Banana Split®. Add some chocolate chips on top of Banana Split®, then add some chopped peanuts....

Ingredients ¾ cup kosher salt ½ cup ground black pepper ¼ cup garlic powder 2 tbsp. chili powder 1 tbsp. cayenne 1 8-10-lb. beef brisket 1 cup apple juice Preparation Mix together salt, pepper, garlic, chili powder, and cayenne. Rub brisket with spice mixture. Let sit a room temperature for 1 hour. Prepare your grill using the kettle grill, bullet smoker, or gas grill method, (see links for instructions) using apple wood chunks or chips (see Fuel and Flavor)....

Ingredients Fennel Spice Rub: 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons grey salt Cassoulet: 12 medium Brussels sprouts 2 medium red onions 1/2 cup extra-virgin olive oil 3 medium parsnips 3 medium carrots 3 celery stalks, peeled Finely ground sea salt 1/4 cup Fennel Spice Rub, recipe follows 1 (4 pound) chicken plus 2 bone-in chicken breasts 2 to 3 garlic cloves, smashed...

Ingredients about 5 oz. dried beancurd sticks 1/4 c. soy sauce 3 Tbsp. sugar 3 Tbsp. rice wine (Shaoxing) or gin 1-inch chunk ginger, sliced 1 star anise 1 2-inch stick of cinnamon Preparation Rehydrate sticks by placing in a container and covering with water. Let sit at room temperature for at least 6 hours, and up to a day. Cut the sticks into 3-inch chunks, place in a medium sized pot along with rest of ingredients....

Ingredients 1/2 cup plain low-fat yogurt 1/2 cup mango chutney 1 pound ground chuck 1/2 cup chopped onion 1/3 cup dried currants 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1/8 teaspoon ground red pepper 1/8 teaspoon black pepper 1/2 cup water 1 tablespoon cornstarch 15 sheets frozen phyllo dough, thawed Butter-flavored vegetable cooking spray Preparation Combine yogurt and mango chutney in a bowl; stir well, and set chutney sauce aside....

Ingredients 1 pound dried black beans, picked over and rinsed 1 dried bay leaf Coarse salt 1 teaspoon cumin seeds 3 tablespoons extra-virgin olive oil 1 medium onion, diced 1 poblano chile, diced 2 cloves garlic, minced 1 teaspoon dried oregano 6 cups cooked brown rice 2 avocados, sliced 1 cup crumbled queso fresco (about 4 ounces) 1 jalapeno chile, thinly sliced 1/2 cup cilantro leaves Preparation In a large pot, cover beans and bay leaf with 3 inches cold water....

Ingredients 2 cups pureed and sieved blackberries (about 4 cups whole blackberries) 3/4 cup sugar 1 cup water 1/4 cup lemon juice Preparation Combine sugar and water in a saucepan. Cook and stir over medium low heat until the sugar is dissolved. Combine the pureed blackberries, syrup, and lemon juice in a large container. Chill thoroughly in refrigerator. Pour into freezer container of ice cream maker. Follow ice cream maker directions....

Ingredients 2 tsp. coarse sea or Kosher salt 2 tsp. coarsely, freshly ground black pepper 4 6 oz. halibut fillets, 1/2 inch thick or less 2 tsp. olive oil 1/4 cup chopped fresh cilantro Preparation Coat the halibut fillets thickly with the salt and pepper, as if with a breading. Make a black, cast-iron skillet very hot, virtually red hot. (If you have an exhaust fan be sure it is on....

Ingredients 2 cups all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 egg 1/2 cup milk 1/2 cup butter,softened 1 cup fresh or frozen blueberries (do not thaw) 1 cup chopped pecans Streusel Topping: 1/2 cup sugar 1/3 cup all-purpose flour 1/4 cup cold butter Preparation In a large mixing bowl, combine the flour, sugar, baking powder and salt. Add egg, milk and butter; beat well. Fold in blueberries and pecans....

Ingredients FOR CROUTONS 12 to 16 (1/2-inch-thick) baguette slices 3 tablespoons extra-virgin olive oil 1 or 2 garlic clove, halved FOR SOUP 1 (1- to 1 1/4 -lb) live lobster, or store steamed. 1 -4 leeks white portions only chopped. 2 - 6 large flavorful tomatoes, peeled, seeded, and coarsely chopped 1 large onion, chopped coarse 4 garlic cloves, chopped 1/2 cup extra-virgin olive oil 1 lb small red potatoes cut in 1/4s....

Ingredients 4 (4 ounce) salmon fillets, skin removed 1T coconut white balsamic 1/2 cup panko bread crumbs 1/4 cup flaked sweetened coconut Salt and freshly ground pepper to taste Cooking spray Preparation Place salmon fillets on a non-stick baking pan. Brush balsamic vinegar on salmon. In a shallow dish, combine pano, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet....

Ingredients 1T. Bertolli Extra Virgin Olive Oil 1 package dried spaghetti 1 pound ground beef 1.5 c. shredded Mozzarella cheese 1 can cream of mushroom soup 1 can sliced mushroom 1/2 jar Bertolli Vidalia Onion Sauce 1/2 jar Bertolli Mediterranean Olive Sauce 1/2 c. Parmesan Cheese Preparation Preheat oven to 350 degrees. Boil spaghetti noodles until cooked; drain. Mix noodles with 1T. olive oil and set aside. Cook ground beef in skillet on medium heat until completely brown....

Ingredients 1 c. Balsamic Vinegar 3/4 c. Extra Virgin Olive Oil 1 tbps. Maple Syrup 1 tbsp Dijon Mustard Fresh cracked pepper Salt Preparation Mix all ingredients together and shake! Serving Size 1 tbsp. Servings about 30 Calories 50

Ingredients 6 large ripe bananas (sliced) 1 cup chopped pitted dates 1 cup milk 1 cup plain yogurt 2 teaspoons honey (heated 30 seconds) 1 teaspoon pure vanilla extract Preparation Put bananas, dates, milk, and yogurt in food processor/blender until smooth Add honey & vanilla extract; process/blend again to combine. Fill pop molds, insert sticks, freeze for 6 hours. Remove and let stand for 5 minutes before molds come off.

Ingredients 3/4 cup milk 1 tablespoon dry active yeast 7 extra-large eggs 1 3/4 cups plus 4 1/3 cups unbleached all-purpose flour 3/4 cup granulated sugar 1 ounce honey 2 tablespoons coarse salt 1 cup (2 sticks) unsalted butter, softened, plus melted butter for baking dishes Nonstick cooking spray, for bowl Moloko Butterscotch 3 ripe bananas, pureed until smooth Smoked Almond Toffee Brittle, chopped, plus 6 larger pieces for garnish...

Ingredients Allspice; whole; 1T Celery Seed; whole; 1T Chili Powder; 2T Coriander; whole; 1T Garlic Powder; 3T Kosher Salt; 2T Mustard Seed; whole; 3t Onion Powder; 3T Oregano; dried; 1T Paprika; 5T Peppercorns; black; 2T Thyme; dried; 1T Worcestershire Powder; .5t Preparation In a heavy (non-metal) bowl or mortar, grind together: Allspice; Celery Seed; Coriander; Mustard Seed; and Peppercorn. Once items are ground together, add: Chili Powder; Garlic Powder; Kosher Salt; Onion Powder; Oregano; Paprika; Thyme; and Worcestershire Powder....

Ingredients approx• 1.1 litres/2 pints stock (chicken, fish or vegetable as appropriate) • 1 knob of butter • 2 tablespoons olive oil • 1 large onion, finely chopped • 2 cloves of garlic, finely chopped • ½ a head of celery, finely chopped • 400g/14oz risotto rice • 2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine • sea salt and freshly ground black pepper...

Ingredients 8 cups water 2 tsp salt 3 cups gently pack fresh basil leaves 1 1/2 cups extra virgin olive oil Preparation Blanching the basil. Fill a medium pot with water, add the salt, bring it to a boil. Add the basil leaves and boil for 15 seconds. Immediately drain the leaves and transfer them to a large bowl of cold water. Drain again and use your hands to squeeze out as much moisture as you can....

Ingredients 2 cups self-rising white cornmeal mix 1 cup (4 oz.) shredded sharp Cheddar cheese 1 cup buttermilk 1/2 cup all-purpose flour 1/2 cup beer 2 large eggs, lightly beaten 1/4 cup butter, melted 2 tablespoons sugar Preparation Preheat oven to 425°. Heat a well-greased 10-inch cast-iron skillet in oven 5 minutes. Stir together all ingredients just until moistened; pour into hot skillet. Bake at 425° for 25 to 30 minutes or until golden brown

Ingredients 2 T. flour 1/4 C. sugar 1/2 C. orange juice 2 T. butter, melted 3 C. cooked beets Preparation Combine ingredients and mix well. Bake in a covered pan for 15 min. at 350 degrees. Serve over 3 C. sliced cooked beets