Easy to make sandwich. Even better with fresh picked carrots.   Total time to cook: 30 minutes Serves: 5 Category: Dinner
	Ingredients: 5 md Carrots 1/3 c Tahini 1 tb Miso, white 1/4 ts Celery seeds 1 Garlic clove, pressed
	Step Wise Instructions: Whisk together carrot juice and tahini until well blended. Mix together in pulp and remaining ingredients. Spread generously on whole grain toast and top with lettuce.
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		Blackberry and lemon juice make this ice cream one-of-a-kind.   Total time to cook: 1 - 1.5 hours Serves: 5 Category: ice cream, blackberries recipe
	Ingredients: 2 c blackberries Fresh or frozen; mashed 1 cn Sweetened condensed milk 1/4 c Lemon juice 1 ts Grated lemon peel 3 c Half & half
	Step Wise Instructions: In large bowl, combine blackberries, milk, lemon juice and lemon peel. Stir in half & half. Pour into ice cream freezer container. Freeze according to manufacturer’s directions.
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		Easy and tasty   Total time to cook: 40 minutes Serves: 5 Category: Dinner, mushrooms recipes
	Ingredients: lb. extra firm tofu cut into 1/2-inch cubes 1 cup button mushrooms 1 stalk celery 1 medium carrot 1 medium onion 1 sweet pepper 1/2 teaspoon minced garlic 1 tablespoon olive oil or canola oil 28-ounce can organic chunky tomato sauce 1/3 cup dry white wine or sherry 2 teaspoons dried oregano 2 teaspoons unbleached sugar 1/8 teaspoon freshly-ground pepper 1/2 teaspoon salt
	Step Wise Instructions: In a large skillet, stir fry mushrooms, celery, carrot, onion, pepper and garlic in hot oil until tender. Add tomato sauce, tofu, wine, oregano, salt, pepper, and sugar. Bring to boil; reduce heat. Cover and simmer for 20 minutes. Serve over rice or pasta
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		Breakfast treat.   Total time to cook: 40 minutes Serves: 5 Category: kid’s recipes, cheese
	Ingredients: 1/2 pound spaghetti 1 medium-small clove garlic 3 packed cups basil leaves 1/8 tsp salt 1/8 tsp pepper 1/4 cup olive oil 1/4 cup Parmesan cheese
	Step Wise Instructions: Begin cooking the spaghetti. Take all the basil leaves off the stems. Discard the stems, and put the leaves into the food processor. Smash and peel the garlic. Add it to the basil, and blend. Add the cheese, oil, salt and pepper and blend again until it forms a thick paste (pesto). Transfer the pesto to a bowlful of hot spaghetti and mix well with a fork.
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		Very healthy and good for all age.   Total time to cook: 40 minutes Serves: 5 Category: Dinner, Chicken recipes
	Ingredients: 2 Tsp Peanut Oil 2 ea Bell pepper 8 Oz Shitake or Conventional mushrooms, sliced 1 lb Ground Pork a 3/4 C Dry white rice 1 Can Chicken 3 Tb Soya Sauce 3/4 Tsp Salt 1/4 Tsp Pepper 4 ea Scallions 1 C Carrot 1/4 C Cilantro 2 Tb Fresh Lime juice
	Step Wise Instructions: In medium skillet heat 1 tsp oil and add peppers and mushrooms and cook them stirring occasionally until they are soft, about 5 minutes. In a pot with a tight fitting lid, heat remaining oil and add meat. Brown and spoon off any fat, if there is any and add the skillet ingredients to pot. Add rice, broth, water, soy sauce, salt and pepper to the pot and bring to a boil. Reduce heat, cover pot and simmer without removing lid until the rice is fully cooked about 15 to 20 minutes. Stir in scallions, carrots, cilantro and lime juice and serve.
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		Very tasty mixture!   Total time to cook: 40 minutes Serves: 5 Category: kid’s recipes, egg recipes
	Ingredients: 1/3 cup butter 3/4 cup white sugar 2 eggs 1 teaspoon vanilla extract 1/4 teaspoon almond extract 2 teaspoons orange zest 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/8 teaspoon ground nutmeg 1/4 teaspoon salt 1 cup semisweet chocolate chips 1/2 cup toasted almond pieces
	Step Wise Instructions: Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a large baking sheet. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet. Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes. With a serrated knife, cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for 10 minutes, turning over once. Transfer to a wire rack to cool. Place chocolate chips into a small, microwave-safe bowl. Melt chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie. Let stand at room temperature until set. Store biscotti at room temperature in an airtight container.
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		This dessert is simple and healthy.   Total time to cook: 1 - 1.5 hours Serves: 5 Category: Cake, egg recipe
	Ingredients: 1/4 cup butter softened ¾ cup light brown sugar firmly packed 1 large Eggs 1 cup cooked and mashed acorn squash ½ tsp vanilla extract 2 cup All-purpose flour 2 tsp Baking soda 1/2 tsp Salt 1 tsp. Ground cinnamon 1 cup Chopped pecans Streusel Topping
	Step Wise Instructions: Beat butter and sugar at medium speed with and electric mixer until creamy. Add egg, beating well. Stir in squash and vanilla. Combine flour and next 3 ingredients; gradually add to squash mixture, beati ng at low speed after each additon. Stir in pecans. Pour batter into a grease d 9-inch square pan, and sprinkle with Streusel Topping.
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		Amaretto ice cream with amaretto butter frosting. Contains amaretto cookies.   Total time to cook: 1 - 1.5 hours Serves: 5 Category: ice cream, egg recipe
	Ingredients: 3 eggs 2 cups milk 1 cup sugar 2 cups whipping cream 2 teaspoons vanilla 6 amaretti cookies — crumbled 1/3 cup amaretto liqueur
	Step Wise Instructions: Beat eggs and milk together in a large saucepan. Add sugar. Cook over low heat, stirring constantly until thickened, about 10 min. Cool, then add cream and vanilla. Chill thoroughly. Begin soaking cookies in liqueur. Pour custard into ice cream maker; begin processing according to manufacturer’s directions. About 1/3 of the way through, add the cookies, along with some (not all) of the liqueur. Continue processing. When processed, stir in remaining liqueur. Spoon mixture into airtight freezer container and freeze thoroughly.
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		I absolutely love homemade basil ice cream   Total time to cook: 1 - 1.5 hours Serves: 5 Category: ice cream, egg recipe
	Ingredients: 2 cups milk, divided 1 cup loosely packed fresh basil leaves 2 cups whipping cream 1 cup sugar, divided 7 egg yolks 1 teaspoon mint liqueur (optional) Garnish: fresh basil sprigs
	Step Wise Instructions: Beat eggs and milk together in a large saucepan. Add sugar. Cook 1 cup milk in a heavy saucepan over low heat until bubbly. Stir in 1 cup basil leaves, and remove from heat. Cover and let stand at room temperature 20 minutes. Process basil mixture in a blender until smooth, stopping to scrape down sides. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Set aside. Cook remaining 1 cup milk, whipping cream, and 1/2 cup sugar in saucepan over medium heat, stirring often, just until mixture is bubbly. Remove from heat. Beat egg yolks and remaining 1/2 cup sugar at medium speed with an electric mixer until thick and pale. Gradually stir about one-fourth of hot milk mixture into yolks; add to remaining hot mixture, stirring constantly. Stir in basil mixture and, if desired, liqueur; cook over medium heat, stirring constantly, 6 minutes or until mixture thickens and coats a spoon. Cover and chill 4 hours. Pour chilled mixture into freezer container of a 1-gallon electric ice-cream freezer, and freeze according to manufacturer’s instructions. Pack with additional ice and rock salt, and let stand 1 hour. Serve in frozen lemon shells, and garnish, if desired.
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		These are so good they defy description.   Total time to cook: 1- 1.5 hours Serves: 6 Category: Dessert
	Ingredients: 1 14-ounce can of coconut milk 3 tablespoons sugar Salt to taste 1/4 cup arrowroot powder 1 teaspoon curry powder 3 tablespoons cocoa powder 1 3.5-ounce bar semi-sweet chocolate 1 teaspoons vanilla extract 1/4 cup coconut flakes
	Step Wise Instructions: Shake the can of coconut milk vigorously for a few seconds. In a heavy saucepan bring 1 1/4 cups of the coconut milk, sugar, and the salt (just) to a simmer over low heat. While that is heating, in a seperate bowl whisk together the remaining coconut milk, arrowroot powder, spice blend (or curry powder), and cocoa powder. It should look like a chocolate frosting. When the coconut milk and sugar mixture has started simmering take about 1/4 cup of it and whisk it little by little into the arrowroot mixture, creating a slurry. Turn down the heat to the very lowest setting. Now drizzle the arrowroot slurry mixture into the simmering pan of coconut milk whisking vigorously all the while. Keep whisking until the pudding comes back up barely to a simmer and thickens up a bit, about a minute. Remove the saucepan from heat, continue whisking while it is cooling for about a minute. Now whisk in the chocolate and vanilla. Keep stirring until the pudding is smooth. Place in a refrigerator to chill thoroughly. To prevent a skin from forming press plastic up against the surface of the pudding. Serve dusted with the coconut flakes and a tiny pinch of spices.
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