Harira Recipe at Epicurious.com

yield: Makes about 12 cups
(Moroccan Chicken, Chick-Pea, and Lentil Soup)

A marvelous vegetarian harira sampled at the United Nations' Delegates Dining Room--prepared by chef Mohamed Boussaoud, from the hotel La Mamounia in Marrakech--provided the inspiration for the following chicken-based version. In Morocco this soup is often made with lamb as well as chicken and is traditionally served after sundown during the month of Ramadan to break each day's fast.

Ingredients

    1 whole chicken breast, halved
    4 cups chicken broth
    4 cups water
    a 28-to 32-ounce can whole tomatoes, drained and puréed coarse
    1/4 teaspoon crumbled saffron threads
    2 medium onions, chopped fine
    2 cups cooked dried chick-peas (recipe follows), or a 19-ounce can, rinsed
    1/2 cup raw long-grain rice
    1/2 cup lentils
    3/4 cup finely chopped fresh coriander
    3/4 cup finely chopped fresh parsley leaves
    dried chick-peas, picked over water

Preparation

In a heavy kettle (at least 5 quarts) simmer chicken in broth and water 17 to 20 minutes, or until chicken is just cooked through, and transfer chicken with a slotted spoon to a cutting board. Add to kettle tomatoes, saffron, onions, chick-peas, rice, and lentils and simmer, covered, 30 minutes, or until lentils are tender. Shred chicken, discarding skin and bones, and stir into soup with salt and pepper to taste. Soup may be prepared 4 days ahead (cool uncovered before chilling covered).

In a bowl soak chick-peas in water to cover by 2 inches overnight or quick-soak (procedure follows) and drain.

To Cook Dried Chickpeas:
In a saucepan combine drained chick-peas and water to cover by 2 inches and simmer, covered partially, 1 to 1 1/2 hours, or until tender. Drain chick-peas.

To make 2 cups cooked chick-peas begin with a scant cup dried.

Just before serving, stir in coriander and parsley.

To Quick-Soak Dried Beans
Can be prepared in 45 minutes or less but requires additional unattended time.

In a large saucepan combine dried beans, picked over and rinsed, with triple their volume of cold water. Bring the water to a boil and cook beans, uncovered, over moderate heat 2 minutes. Remove pan from heat and let beans soak 1 hour.

Quiche Supreme

Original recipe makes 2 - 9 inch quiche Change Servings

• 2 (9 inch) deep dish frozen pie crusts
• 1 tablespoon finely chopped green bell pepper
• 1 small onion, finely chopped
• 1 (4.5 ounce) can mushrooms, drained and chopped
• 6 eggs
• 2 cups heavy cream
• 8 ounces shredded Monterey Jack cheese
• 8 ounces shredded Swiss cheese
• 12 ounces cooked ham, chopped
• 1/2 teaspoon vinegar
• 1/8 teaspoon dried tarragon
• 1 pinch garlic powder
• 1 pinch ground nutmeg
• 1 pinch dried parsley
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
2. In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
3. In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.
4. Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.

Chili's Lettuce Wraps

Yield: 4-6

1 tablespoon oil
4 chicken breasts
3 green onions
1/4 cup minced water chestnut
1/4 cup sliced almonds
4 -6 lettuce leaves

Stir Fry Sauce

1/4 cup water
1 teaspoon cornstarch
1/3 cup soy sauce
1/4 cup sugar
1/4 cup vinegar
1 tablespoon oil
2 teaspoons sesame seeds
1 teaspoon red pepper flakes
1 teaspoon chili oil
1/2 teaspoon minced ginger

Sesame Ginger Dipping Sauce

1/4 cup water
3/4 teaspoon cornstarch
1/3 cup sugar
1/3 cup vinegar
1/4 cup soy sauce
1 teaspoon minced ginger
1 teaspoon oil
1/2 teaspoon sesame seed
1/4 teaspoon minced garlic
1 dash red pepper flakes
1 dash parsley

Peanut Dipping Sauce

1/2 cup peanut butter
1/3 cup water
2 tablespoons vinegar
1/2 teaspoon minced ginger
1/8 teaspoon crushed red pepper flakes
1/4 cup sugar
1/4 teaspoon minced garlic
1/2 teaspoon chili oil
1/2 teaspoon oil
1 tablespoon brown sugar

Directions: 

Stir fry sauce: combine water and cornstarch and stir until cornstarch is dissolved.
Add this to the other stir fry sauce ingredients in a small saucepan over medium heat.
Bring to boil, then reduce heat and simmer till thick.

Sesame ginger dipping sauce: combine water and cornstarch in and mix until cornstarch is dissolved. Combine this solution with the other dipping sauce ingredients in small pan over medium heat. Bring to boil, then reduce heat and simmer for 2 minutes.

Peanut dipping sauce: combine ingredients in a pan over medium low heat. Heat while whisking until sauce becomes smooth. Remove from heat when done.

1. Heat 1 Tbsp of oil in a large skillet over medium heat.
2. Cook chicken breasts until done, turning every couple of minutes Remove to a cutting board and slice it into strips with a sharp knife.
3. Keep the pan hot.
4. Put chicken back in the same pan over medium/high heat, and add water chestnuts.
5. Heat for 1 minute.
6. Add 5 Tbsp of stir fry sauce to the chicken and heat for 2 minutes, stirring often.
7. The sauce should be bubbly.
8. Add the sliced green onions and stir.
9. The chicken is done.
10. Spoon on to lettuce"cups".
11. Serve with the dipping sauces on the side.

Read more at: http://www.food.com/recipe/chilis-lettuce-wraps-15870?oc=linkback

Slow Cooker Beef Stroganoff

Prep Time: 15 min     Total Time: 8 hrs 15 min     Servings: 8 servings

Ingredients

• 2  pounds beef stew meat
• 1  cup chopped onion 
• 1  can (10 3/4 ounces) condensed cream of golden mushroom soup
• 1  can (10 3/4 ounces) condensed cream of onion soup (celery as sub)
  mushrooms
  1/4  teaspoon pepper
• 1  package (8 ounces) cream cheese, cubed
• 1  container (8 ounces) sour cream
• 6  cups hot cooked noodles or rice

Directions

• In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
• Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
• Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

From: Green Giant recipes

Chinese Lion's Head Soup

Prep Time: 15 Minutes     Ready In: 35 Minutes Servings: 4

Ingredients:

• 1 pound ground pork
• 1 egg
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 1 tablespoon minced fresh ginger root
• 1 teaspoon salt
• 2 green onions, chopped and divided
• 1 tablespoon vegetable oil
• 1 head napa cabbage, cored and cut into chunks
• 2 cups low-sodium chicken broth
• 2 cups water, or as needed
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil

Directions:

1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, ginger, monosodium glutamate, salt, and half of the chopped green onions together in a bowl. Use your hands to mix until the ingredients are evenly distributed. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat. When the oil is hot, fry the napa cabbage, stirring constantly, until cabbage begins to wilt, 2 to 3 minutes. Pour in the chicken broth, water, and soy sauce. Bring to a boil, then lower the heat to medium.
3. Use a spoon to form the meat mixture into 1 inch balls. Drop them into the boiling soup. When the last ball has been added, cover with a lid and simmer for 10 minutes. Taste, and adjust salt before serving. Garnish with remaining green onions and a drizzle of sesame oil.

From: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=135367&origin=detail&servings=4&metric=false

Mango and Avocado Salad

Ingredients

1 tablespoon balsamic vinegar
1 tablespoon lime juice
2 tablespoons extra-virgin olive oil
2 mangos, cubed
2 avocados, cubed
1/2 small red onion, diced
Salt and freshly ground black pepper

Directions

In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

Read more at: http://www.foodnetwork.com/recipes/sunny-anderson/mango-and-avocado-salad-recipe/index.html?oc=linkback

Ranch Dressing

Makes 1 1/2 C

1 cup mayonnaise
1/2 cup sour cream (or buttermilk for better pouring)
1/2 teaspoon dried chives
1/2 teaspoon dried parsley
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Directions

1. In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.