1/2 cup sugar-free apricot jam
8 tablespoons white distilled vinegar
4 tablespoons pineapple juice
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
7 tablespoons Splenda granular
2 tablespoons Splenda brown sugar
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1 cup canola oil
1 teaspoon dark sesame seeds
4 tablespoons creamy peanut butter
1 (6 ounce) can chicken, cut in to bite size pieces
1 head iceberg lettuce, chopped
4 mandarin orange segments, on each salad
1 cup dried chow mein noodles
1 cup roasted sliced almonds

Prepare dressing by combining all dressing ingredients except vegetable oil and sesame seeds. Blend on high speed.

While blending, SLOWLY add oil to mixture to create an emulsion.

After completing emulsion, Add sesame seeds and blend for just a couple of seconds.

Pour dressing into a covered container and chill.

Cut chicken in to bight size pieces.

Build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or plate.

Sprinkle bite size pieces of chicken over the salad.

Arrange about 4 mandarin orange wedges on each salad. (you can eliminate to reduce more sugar content).

Add sesame dressing to each salad.

Sprinkle about 1/4 cup dried chow mein noodles and 1/4 cup roasted sliced almonds on top of each salad and serve.

Thanks to Columbamio for sharing this healthy salad recipe.

1 Large can of pumpkin (29oz)
1 large can of evaporated milk(soup can size)
1 Cup of sugar
3 eggs
1 tsp cinnamon
1 tsp vanilla
1 box of yellow cake mix
1 bag of crushed pecans
3/4 cup butter melted

Mix pumpkin, milk, eggs,sugar cinnamon,vanilla until blended. Pour in 9×13 dish.  Then sprinkle dry cake mix over pumpkin.  Sprinkle pecans over dry cake mix.  Pour butter evenly over pecans.  Bake at 350* for 50 min and ENJOY!!!!

Thanks to jreffner for sharing this dessert recipe.

8 oz. Mascarpone cheese, softened (8 oz. package Cream Cheese may be substituted)
1 ½ cups Whipping Cream
1 ½ tsp. Vanilla
1 2lb. frozen Pecan Pie (Edwards Georgia Pecan Pie) Thawed and cut into 1” cubes
1/3 cup Chocolate Fudge Topping (Smucker’s)
1/3 cup Caramel Topping (Smucker’s)
½ cup Chopped Pecans, toasted

1. Beat Mascarpone, Whipping Cream, & Vanilla in a large bowl at medium speed w/heavy duty electric stand mixer using whisk attachment, 2 to 3 minutes or until smooth and firm.

2. Place half of pie cubes in bottom of a 4 qt. trifle dish or tall, clear 4 qt. glass bowl. Spread half of whipped cream mixture over pie cubes. Drizzle with half each of chocolate fudge topping and caramel topping. Sprinkle with half of chopped pecans. Repeat layers.

3. Cover and chill at least 1 hour or up to 8 hours.

YIELD: Makes 10 servings.

Thanks to cheyenne for sharing this dessert recipe.

1 head cabbage
4 to 6 slices diced bacon
1 diced onion
1 ring of polish sausage

Fry bacon pieces with onion, add add sausage that is sliced into 2 inch pieces.Add cabbage that has been cut into serving size pieces, cook until tender. Season with pepper, garlic powder, & celery salt. Serve over baked potatoes.

Thanks to jeep4me for sharing this recipe.

1 medium onion, coarsely chopped;
2 cloves of garlic, pound them with the side of the butcher knife on the cutting board;
3 tablesppons olive oil
3 tablesppons of butter
14 oz can of diced tomatoes
1 can 8 oz tomato sauce
1 teaspoons crushed hot peppers (optional)
2 tablesppons of chopped fresh basil
2 chicken bouillon cubes
2 tablesppons of capers
3 anchovy fillets chopped
1 dozen snow peas cut in 1 in sections (optional but very yummy)
3 tablespoons sliced black olives
2 tablesppons fresh Italian parsley, chopped
1 pound of spaghetti
salt for the spaghetti water
Parmesan cheese to grate over the pasta before serving

Place the oil and butter in a quart size pan. Add the chopped onion and the “pounded” garlic. Allow to cook over medium heat until translucent. Add the diced tomatoes and the tomato sauce along with the crushed hot peppers. Add the bouillon cubes and the chopped basil.
Allow to cook, covered for about 10 minutes.
Meanwhile prepare your chopped anchovies fillets, drain the sliced black olives, the capers and slice the snow peas.
Add the snow peas and cook for 3 minutes over medium heat.
Now add the capers, black olives, anchovies, stir well and serve over cooked, drained spaghetti. Top with grated Parmesan cheese.
Buon Appetito!

Thanks to Marina for sharing this recipe.

6 oz.cream cheese, softened
5 Tbsp. melted butter, divided
4 cups chopped, cooked chicken
1/4 cup milk
1/2 tsp. salt
1/4 tsp. black ground pepper
2 Tbsp. finely chopped onion
1 Tbsp. coarsely chopped pimento
2 cans crescent roll dough
3/4 cup Italian bread crumbs

1) Blend cream cheese & 3 tablespoon butter. Add chicken and next five ingredients–fold together until blended.

2) Unroll crescent roll dough and divide into rectangles (4 per can) pressing together the diagonal perforations.

3) Place rounded 1/2 cup chicken mixture in center of each dough rectangle. Fold dough over filling and pressing edges together to seal.

4) Dip turnovers in remaining melted butter and then roll in bread crumbs. Bake at 350 degrees for about 15-20 minutes or until golden brown.

These can be assembled ahead of time and then placed in the oven 30 minutes before serving. If you find it difficult for the perforations to “hold together” you may want to try using a rolling pin to gently roll the perforations together.

Thanks to Kellyk for sharing this chicken recipe.

Image by CMP

1 cup vinegar
2 cups Soya sauce
1 Whole ginger chopped fine
4 pound fresh traveli, barramundi,queen fish or king fish.
3 large onions chopped fine
salt and pepper
1 and half cup of hot oil
2 lemons
10 red chilies

Chop fish in stripes add vinegar Soya sauce ginger chilies.  Mix thoroughly.  Add hot oil juice of lemon salt and pepper.  Mix thoroughly and leave to marinate for 15 minutes.

Thank you to artdude for sharing this recipe.

1 stick butter
1 Tb. oregano
2 Tb. chopped garlic
1 Tb. Crushed cheyene pepper
24 pieces large peeled shrimp

Put all ingredient into large skillet except shrimp. Cook on med heat till butter is melted and hot. Drop in shrimp.
Stir occasionally.  Toast 2 slices sour dough or other good bread.  Cook till shrimp are pink and just done maybe 5 minutes.

Thanks to Kachurr50 for sharing this shrimp recipe.

6 bay leaves
10 pounds ham, diced
2 gallons water
Oil, for sautéing
5 pounds chicken breast, diced
2 pounds onion, chopped
2 pounds celery
1 1/2 pounds green pepper, chopped
1 cup green onion, chopped
2 pounds tomatoes, diced
2 cups tomato paste
3 tablespoons parsley, chopped
4 ounces garlic, crushed
2 teaspoons dried thyme
2 teaspoons cayenne pepper
1/4 cup Worcestershire sauce
3 pounds smoked sausage
3 pounds rice, steamed
Salt, to taste

In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour. In another pan, heat oil. Add diced chicken, onions and celery. Sauté until tender then add peppers, onions and diced tomatoes. Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, and smoked sausage. Add cooked rice to jambalaya and salt to taste.

1/4 C. boiling water
1/4 C. dry mustard (Colemans)
1/2 tsp. salt
2 tsp. vegetable oil

Using a whisk, stir boiling water into mustard until smooth.  Add the salt and oil and mix well.

Bag Nacho Cheese Doritos
1 Lb. Hamburger cooked and drained.
1 Lb. Chorizo cooked and drained.
4 Cups Shredded Cheddar Cheese
1 med – large Onion Chopped
1 Can Light Red Kidney Beans
1 Can Chili Hot Beans
1 Can Cream of Chicken Soup
2 Cans (Rotel) Diced tomatoes with green chilies.
1 – 2 small cans sliced black olives
1 Tbsp. Paprika
3 Tbsp. Chili Powder
1 Tsp. Ground Cumin
(Optional Ingredients)
Shredded Lettuce
Sour Cream

1. In a two quart pot, Mix hamburger, chorizo, chili beans, kidney beans, cream of chicken soup, tomatoes and green chilies, onions, black olives, paprika, cumin, and chili powder. Simmer for 60 minutes.

2. Crush bag of Doritos and sprinkle the bottom of a casserole dish with 1/3 of the Doritos.

3. Sprinkle 1 cup of cheese over the Doritos.

4. Add 1/2 of the mixture from step 1.

5. Add another layer of Doritos and cheese.

6. Add remaining mixture from step 1.

7. Add remaining Doritos and cover with remaining cheese.

8. Bake, uncovered, at 350 for 30 minutes.

9. Let cool and cut into lasagna sized servings.

10. (Optional) Top with Shredded Lettuce and Sour Cream

Thanks to Sunny1135 for this casserole recipe.

2 oz Pusser’s® dark rum (or any brand)
1 oz cream of coconut
4 oz pineapple juice
1 oz orange juice

Shake ingredients, and pour over ice in a tall glass. Sprinkle nutmeg on top, and serve.

1 large can of chicken
1 package cream cheese
1 package shred cheese…any blend will do
1/2 bottle Texas Pete Buffalo Sauce…or your favorite wing sauce
1/2 package of ranch mix

In saucepan over medium heat combine all ingredients until well blended without lumps. serve with tortilla chips or triscut crackers.

Thanks to Julie0045 for this recipe.

2 (32 oz. or 4-16 oz. cans) cartons Chicken Broth
2 lbs. Yukon Gold potatoes sliced thin
1 yellow onion, sliced thin
1 qt. heavy cream
1 C. shredded Swiss cheese
½ C. Parmesan cheese
1/4 C. real bacon bits
2 Tbsp. green onions, diced

Pour chicken broth into a pot, and put in sliced potatoes and onions.  Cook on medium heat for about 20 minutes or until potatoes are tender.  Add the remaining ingredients and simmer for approximately 20 minutes.

2 Tbsp. dried black currants
1/4 C. pear brandy
3 Tbsp. unsalted butter
2 Tbsp. olive oil
1 medium onion, chopped finely
1 medium Bosc pear, peeled, cored, and finely chopped
2 garlic cloves, minced
1 tsp. salt
1/4 tsp. dried thyme
1/8 tsp. ground allspice
1/8 tsp. freshly ground white pepper
1 lb. cream cheese, at room temperature, cut into 2-inch pieces
1 lbs. chicken livers, trimmed of excess fat, rinsed, and patted dry
2 Tbsp. coarsely chopped unsalted roasted pistachio nuts

Soften currants by pouring pear brandy over them and letting them steep for at least 4 hours or up to 24 hours.

In a large skillet over medium heat, melt 2 tablespoons of the butter and 1 tablespoon of the olive oil.  Add onion and sauté for 3 to 5 minutes,  or until softened.  Add pear and continue cooking until softened.  Add garlic and cook for another minute.

Transfer mixture to a food processor and puree.  Add salt, thyme, allspice, pepper, and cream cheese and process to a smooth puree.

Heat remaining 1 tablespoon oil and 1 tablespoon butter in same skillet.  Add chicken livers and sauté over medium-high heat until cook through and just slightly pink, 5 to 7 minutes.  Strain pear brandy from currants, and set aside currants, and add brandy to skillet.  Ignite brandy with a long match. 

When the flame has gone out, add liver mixture to onion-pear mixture in the food processor and process for about 30 seconds, or until mousse is smooth.  Add softened currants and chopped pistachios and process until just combined,  making sure currants and pistachios mousse retain their texture.  Taste for seasoning.

Pour into a 4-cup crock or mold and decorate with whole pistachios and sprigs of parsley.  Refrigerate for at least 4 hours or until well set.  Serve with crackers or bread.