T O D D C O O K S ! R E C I P E S ( F R O M T H E B O X, M O S T L Y ) - - - - APPLE PEACH CREPES 4 tbs. cream cheese 4 tsp. o.j. (combine and set aside) 2 apples 2 peaches 1 tbs. brown sugar 1 tsp. cinammon 1 tsp. o.j. (slice, cover w/ stuff, nuke for 2 mins., stirring 1/2way thru) 1 cup flour, 1/2 cup whole wheat flour 1 cup meelk 1/2 cup water 2 eggs pinch o' salt (make crepes! spread cream cheese on 1/2 of ea. crepe. fill & roll. top w/ remaining fruit).   BEAN BURRITOS 1/2 19 oz. pinto beans 1/2 19 oz. red kidney beans 1 tsp. salt 2 tsp. cumin 1 cup salsa 1 tsp. garlic 2 tsp. chili powder (combine and mash) garlic green pepper carrot celery zuke (finely chop all, stirfry, combine w/ above) 8 flour tortillas (do it!) 1/2 cup monterey jack (sprinkle, then bake for 12 min.).   BEAN, ZUKE & PASTA SOUP olive oil 1/2 red onion garlic 1 zuke 3 cups veggie stock 28 oz. tomatoes 2 cups broked spaghetti 1 tsp. dried basil (8 mins., so pasta gits tendah) 14 oz. black beans 19 oz. red kidney beans s&p   BRAD GLENN'S FAMOUS 4-LAYER DIP OF JOY! 2 cans refried beans (bottom layer) 1 small container o' sour cream, mixed w/ 1 packet taco seasoning (layer 2) guacamole (layer 3: avacados, garlic, s + p, salsa) shredded cheddah (top layer) tortilla chips for tha dippin'! some salsa for tha side!   BRUSCHETTA baguette olive oil garlic 2 chopped plum tomatoes parm (do what you do, then broil 2 min.)   CARAMEL BROWNIES 4 squares unsweetened chocolate 3/4 cup butter 2 cups sugar (less if you're using semi-sweet chocolate) (Heat chocolate and butter. Stir until smooth. Stir in sugar.) 3 eggs 1 tbsp. milk 1 cup flour (Mix in eggs and milk until well-blended. Stir in flour. Spread 1/2 the dough into a greased 9" pan.) 1 bag (397g/14oz.) caramels 2 tbsp. milk 3/4 cup chopped pecans (Nuke for 3 minutes. Stir until smooth. Drizzle caramel over the dough. Sprinkle 3/4 of the nuts. Top with the remaining 1/2 of the dough. Top with remaining nuts. Bake at 350 for 35-45 minutes.)   CARAMEL CHOCOLATE PIE MUY RAPIDAMENTE 1 bag (397g/14oz.) caramels 1/4 cup milk (Nuke in glass bowl for 2:30. Stir until smooth) 9" graham cracker pie crust 1 cup toasted and chopped pecans (Pour gunk into pie crust. Sprinkle w/ pecans. Refrigerate for 5 minutes.) 16 squares of semi-sweet chocolate 2/3 cup milk skor bits or something (Nuke for 3 minutes. Stir until smooth. Pour on top of pie. Garnish with skor bits or something. Put back in fridge. Remove and let sit at room temp. when you're ready to eat it.)   CARIBBEAN PEAS AND RICE 1/2 onion garlic 1/2 red pepper 2 plum tomatoes 1 cup converted rice (straight in tha stuff!) 1 cup veggie stock 14 oz. black-eyed peas 1 tbs. oregano 1/2 tsp. allspice s&p pinch o' cayenne (add, cover and cook 20 minutes until rice ist done!) 2 tsp. capers 2 tbs. parsley 3 green onions (garnish!)   CARROT GINGER SOUP onion garlic 3 tsp. minced ginger 4 cups veggie stock 6 carrots, finely sliced 2/3 cup dry white wine (or stock!) (simmer for 10, then purée) 2 tbs. lemon juice pinch curry powder s&p fresh parsely (mix 'n soive!)   CHICKPEAS CREOLE 1/2 lb. pasta shells 2 onions 4 celery 2 green peppers garlic 1 tsp. tabasco 1 tsp. thyme 2 tsp. basil 2 bay leaves s&p 1.5 cup veggie stock 28 oz. tomatoes, chooped & drained 14 oz. tomato sauce. 19oz. chick peas 2 tbs. chopped parsley 1/2 cup parm   CHILI 1 cup brown rice (makin' it.) olive oil garlic 1 green pepper onion 2 tsp. cumin 2 tsp. coriander 1 tbs. chili powder s&p 14 oz. chopped tomatoes 14 oz. black beans 14 oz. red kidney beans (15 min. covered) 1.5 cups corn 1/4 cup coriander (5 min. uncovered) cheddar yogurt (garnish) (add a yam or two to leftovers!)   CHOCOLATE CHIP COOKIES DU THI prehead that mofo` to 350 deegrees! Grease them thar cookie sheets! Mix up a cup o` margarine, 3/4 cup brown sugah, and the same amount of honky sugah, until lite and fluffy. Add 2 eggs ONE AT A FREAKIN` TIME ALREADY! Beat the 1st one in there real good before adding the 2nd, yo. Then, stir in 2 teaspoons vanilla extract. Now, in a separate bowl, mix 2&1/4 cups all-purpose flour, 1 teaspoon of baking soda and a teaspoon of salt. Then, mix this in with the other stuff. Now, toss in 2 cups o` chocolate chips. And nuts if you have `em. Or anything else that comes to mind (once, in grade three, me and my friend Matthew made peanut butter cookies and a chunk of meat somehow got into the batch. We fed that cookie to Kerry, my sister. She liked it.) Now drop what we in the baking industry call "rounded spoonfuls" onto the baking sheets. Pop `em in the oven for 8-10 minutes, no more, no less. Watch `em like a hawk or they`ll burn like a hawk on fire! Thi Vu says she usually takes them out when they`re bloated - "they deflate after they cool." After you take `em out, let them cool on the baking sheet for 5 minutes before putting them on The (wire) Rack to cool and confess to witchcraft. Then banish them to your tummy, yo!   CHOCOLATE CRISP INSANITY! -3/4 (150ml.) honey -1 cup (250 ml). peanut buttah melted in a GIANT saucepan o'er lo heat. Bring S-L-O-W-L-Y to a boil. Remove fr. heat. Add: -1 cup (250 ml.) semisweet chocolate chips -1 cup (250 ml.) salted peanuts -3 cups (750 ml.) rice krispies stir stir stir! pour and press in greased 9x9" (22x22cm.) pan. Chill out! Cut into squares! Them's good eatin'!   CINAMMON SQUASH SOUP 1 acorn squash, peeled & cubed 4 cups veggie stock 4 green onions 2 tsp. cinammon (boil until soft, then purée in blender) s&p to taste (back on low heat until hot enuff to eat!) 2 tbs. parm   CURRY GALORE! 1/4 cup raisins 1/4 cup boiling water (Put raisins in boiling water and let sit, like.) oil 1/2 onion garlic 1 tsp. ginger 1 tps. curry 1 tsp. cumin 1/2 tsp. chili 1/2 tsp. coriander 1/2 tsp. tumeric salt (fry up, fry up!) 350 g. tofu 1 cup carrots 1 cup brocolli 1 cup cauliflower 1 can coconut milk 1/2 cup cashews (add to tha mix. oh yeah, the raisins, too!) cilantro lime juice (garnish with!) basmati rice (serve over!)   FAGIOLI 1 cup brown rice 1 onion, 1 celery stalk garlic 1 zuke 2 tsp. basil 2 tsp. oregano a bit o' cayenne 1/4 pack spinach 1/2 can kidneys 1 can romano beans 14 oz. can plum tomatoes 1/4 cup parsley (15 minutes) 1/4 cup parm. Good w/ 'slaw!   HOT VEGGIE POTATOES 2 big-ass potatoes (nuke for 8 min.) 1/2 onion, diced 1/2 carrot, sliced real thin 1/2 green pepper pinch o' tumeric, ground cloves and coriander 2 oz. cream cheese (add, stir, add 'tatoes!) 1/2 cup sour cream 2 green onions, chopped (garnish)   LOUISIANA POTATOES 2 big 'taters (nuke for 20 minutes) 6 green onions garlic 1 celery 8 'shrooms 2 chopped tomatoes 1 tsp. basil a dash o' tabasco   MANGO CAMEMBERT QUESADILLAS Is that how to spell "camembert?" Never mind! Now, take: -a couple of mangoes, sliced real thing and: -a wheel o' camembert (or some other creamy cheese o' death!), also sliced real thin and: -chopped fresh cilantro and put it all in some tortillas, fold 'em in half and cook 'em in a tiny bit of oil in a hot pan, turning over. Then cut into 4's! And serve w/ some: -salsa or some: -guacamole!   MEXICAN SALAD 1 cup corn 1/4 red onion 1/2 red pepper avocado (toss in:) 2 tbs. lemon juice 1 tbs. oil 1 tsp. sugar 1 tsp. coriander s&p   MUSHROOM STRUDEL 10 sheets filo pastry (Thaw @ room temperature for an hour or so. Preheat that there oven to 350!) 1 lb. chopped mushrooms (Cook inna big saucepan w/ margarine for about 10 minutes. Turn off heat.) 1 cup (16 oz.) cream cheese 1 sm. container sour cream 1 tsp. salt 1 tsp. oil 1 tsp. dill lots o' black pepper 1 cup bread crumbs 2 green onions 3 tbs. lemon juice (Add to mushroom, mix well, then let congeal for a wee bit.) 5 tbs. olive oil. (Oil up a big ol' cookie sheet. Put filo on dry, clean countertop. Oil in shallow dish.) (Brush a bit o' oil on the spot of filo where the filling will go. Plop down 2-3 spoons o' filling. Fold bottom of filo o'er filling and give it a gentle pat. Fold sides over filling.) (Brush a bit o' oil on the rest of the filo as you roll it up like a little log of goodness. Brush oil on the top edge as a sealant and roll it so the weight of the filling secures it.) (Bake about 20-25 minutes, until golden brown.) A rice dish goes well with this!   PASTA BEAN SALAD 1/2 19 oz. chick peas 1/2 19 oz. red kidney beans 2 cups steamed green beans 1/2 red onion 1/2 red pepper 1 celery 1/2 lb. rotini (toss in:) 2 tbs. olive oil 2tbs. red wine vinegar 1tsp. basil 1/2 tsp. garlic 1.5 tsp. lemon juice parsley pepper   PEPPERSLAW 1/2 red pepper 1/2 green pepper 1/2 orange pepper 1/2 red onion. toss in: 1/2 jalapeño, minced, 2tbs. lime juice, 1 tbs. oil, 1 tsp. tabasco, 1tbs. dijon, 2tsp. sugar, s&p!   QUESADILLAS DEL THI 1/2 red onion, 1 red pepper, 5-6 mushrooms, finely chopp`d. Saute eet weeth zome garleek und ess und pee. 1/2 bunch o` fresh coriander (aka cilantro); 1 avocado, cubed; some feta - combine, like. Add some salsa. Mix with sauteed schtuff. Shred yerself some cheddah. Heet a wee bit o` oil in a frying pan, plunk a tortilla down, sprinkle with zee cheddah, spoon in some mixture, fold, flip, cut into bite-size pieces and repeat. Serve that shiznit avec guacamole, and/or salsa and/or sour cream.   RISOTTO MEDLEY onion garlic 3 carrots 1 cup arbori rice 2 cups veggie stock (15 minutes) 1 cup broccoli 1 cup veggie stock (10 minutes) 1 cup peas 1 cup green beans 1 cup veggie stock (5 minutes) 6 green onions 1/2 cup torn basil 1/4 cup parm 2 tsp. lemon juice s&p   ROTINI MARINARA (good w/ bruschetta!) 3/4 lb. rotini onion garlic 1/2 green pepper 8 large mushrooms 19oz. tomato sauce 1/2 cup fresh basil 2 tbs. dried oregano 3 drops tabasco 1 tbs. worcestershire sauce   SESAME STIRFRY 4 oz. sliced firm tofu (drain that shit!) 2 tbs. soy sauce, 1 tbs. red wine vinegar, garlic (marinate tofu in that!) 1/2 lb. rice vermicelli boiling watah (combine in a bowl for 15 min. Set adise. Drain.) 4 tbs. sesame seeds (toast in skillet. set aside) 1 tsp. sesame oil 4 green onions 1 cup broccoli 2 carrots 8 mushrooms 1 tsp. minced ginger tofu (remember?) 1 cup snow peas (then add vermicelli, toss, heat thru. toss w/ sesame seeds. remember?)   SPICY SQUASH CURRY 1 cup basmati rice (make eet) onion 1 small butternut squash 1 tomato, chopped garlic 1 tsp. mined ginger cayenne to taste 2 tsp. curry powder 1 tsp. cumin s&p pinch o' cloves 1 cup water (bring to a boil, simmer 15 min.) 14 oz. chick peas (5 min.) 1/2 head steamed cauli florets 1/2 cuke, diced some yogurt 4 pitas (for garnish and side)   SPINACH FETA CREPES make crepes from apple peach crepes recipe make sauce from rotini marinara recipe 1/2 pack spinach garlic (steam until spinach ist wilted. squeeze out water and chop finely.) 4 oz. feta (crumble in w/ spinach and garlic and fill those crepes! put in baking dish, cover w/ sauce and bake for 15 minutes.)   STIRFRY RATATOUILE rice (make some) garlic onion 4 mushrooms 1 red pepper (stirfry, remove w/ slotted spoon, set aside) 1/2 eggplant 1 zuke (stirfry, then add:) 1/2 the CHICKPEAS CREOLE recipe mushroom mixture s&p   STUFFED PEPPERS UND RICE 2 cups rice. a green salad is nice, too! 2 red peppers 2 green peppers (cut in 1/2 lengthwise) garlic onion 7 oz. black turtle beans 7 oz. white navy beans 1 cup kernel corn 4 tbs. soy sauce 4 tsp. chili powdah ("it's powdah! now say it!") (mash 'n stuff) (put 'em on a shallow pan with some water on the pan. Bake 25 min.)   TABOULEH 1/2 cup couscous 3/4 bunch parsely 3 tomatoes 5 green onions 1 cuke (toss in:) 1 tbs. oil 1 tbs. lemon juice 2 tsp. mint s&p   THREE BEAN SOUP onion garlic potato 2 carrots (sauté) 1 cup water (add & boil, then simmer for 10 min.) 1/2 19 oz. pinto beans 1/2 19 oz. chick peas 1/2 19 oz. kidney beans 14oz. can tomatoes, undrained & chop 'em a bit 1/2 tsp. oregano 1 tbs. fresh basil s&p   VEGGIE LASAGNA 9 spinach lasagna noodles (get 'em ready!) 1 onion 1 celery 10 'shrooms 1/2 pack spinach 28oz. tomato sauce tsp. oregano tsp. basil tsp. pepper (10 minutes) 1 cup broccoli 1 cup cauliflower med. frim tofu mozza parm (arrange: a bit o' sauce, then 3 noodles, then sauce, then med. firm tofu, crumbled, then mozza, then repeat. top w/ parm. Heat @ 350 for 35 minutes)   WALDORF SALAD 3 tart apples, in chunks 3 tbs. lemon juice 1 minced stalk o' celery 2 cups o' seedless grapes 1 cup diced cheddar 1/3 cup raisins 1 cup toasted pecans a wee bit o' iceberg lettuce (combine and toss in:) 1 cup yogurt 1/4 cup mayo 1/2 cup o.j. 1/2 tsp. grated orange rind   ZUKE-POTATO FRITTATA onion, thinly sliced garlic rosemary chopped tomato 1 zuke, thinly sliced 2 cooked potatoes 4 eggs 1/2 cup cold water 1/4 cup parm (whisk, add to pan. Cook 'til underside is golden brown. Place whole wang dang doodle under a broiler for 1 min. until puffy like daddy and golden like brown). 2 green onions (sprinkle on top)