2 eggs
2/3 cup 2% milk
1/2 cup flour
2 tbsp sugar
1/4 tsp salt
2 tsp melted butter

Add eggs, milk, flour, sugar, and salt to the mixing bowl.
In the pan you will make the crepes, melt the butter and add to the mixing bowl.
Beat together the ingredients until it is smooth, no lumps.
In the pan on the large element at heat ~4, ladle the batter and immediately swirl the pan to spread it into a circle. (That is, don’t put down the ladle first!)
About 10 seconds after the edges turn brown, flip the crepe …

Source: Wish Magazine (now defunct), March 2007
3/4 cup margarine, softened, plus 1tbsp for greasing pan
2 cups frozen cranberries
1-1/2 cups granulated sugar
1/4 cup cranberry or orange juice (I used fresh squeezed orange)
1 cup all-purpose flour
2 tbsp baking powder
1/2 tsp salt
6 eggs
1 cup chopped bittersweet (dark) chocolate, melted
1/3 cup chopped semi-sweet chocolate, melted
3/4 cup plain cream cheese, softened
1/4 tsp orange zest

Preheat oven to 350 F.
Grease and line bottom and sides of a 9- x 13-inch cake pan with parchment paper.
In a small pot, combine cranberries, 1/4 cup sugar and juice. Simmer over …

Original source: Babble.com (I made the five-minute cake I blogged about several more times but it seemed chewy–maybe five minute is too long. Then I learned of this one through The Food Pornographer and haven’t looked back. I love how it is really nice and moist, and uses up the Nutella I have, although it doesn’t not taste greatly of chocolate hazelnut spread.)
4 tablespoons self rising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil

Combine all ingredients in a large coffee …

Original Source: AllRecipes.com (I did not use the chili peppers or cheese the recipe called for.)
1 onion, chopped
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
ground cayenne pepper to taste
ground white pepper to taste
3 (15 ounce) cans cannellini beans
5 cups chicken broth

In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute …

Original Source: SmittenKitchen.com
1 pound mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley

Preheat oven to 450°F with rack in middle.
Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish.
Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 …

Original Source: AllRecipes.com
Yields: 3 cups
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.

Original Source: JKParker.ca
1 butternut squash (approx 4 cups)
450 grams whole wheat elbow macaroni
4 tablespoons butter
½ cup flour
2 cups skim milk
2 tablespoons dijon mustard
2 teaspoons salt
1 teaspoon freshly grated nutmeg
½ teaspoon of cayenne pepper
450 grams shredded medium cheddar (about 4 cups)
1¾ cups chicken or vegetable stock
1 cup bread crumbs

preheat oven to 325°F
slice squash in half and discard seeds; place, cut side down, in a pan with some water and roast for 1 hour until very tender
when squash has cooled, peel skin off and discard; puree squash in food processor until it …

Several months ago, we had dinner at Angel Cafe in south Vancouver and the complimentary soup was one that tasted so darned familiar and definitely differed from the usual complimentary “old-fire” pork bone soup. I hadn’t had this soup in so long, over five years. The Chinese name (霸王花) escaped me at the time but it provided me with conversation material with Mum and Kit, to find out how to cook the soup and where to find the ingredient in Vancouver. Although a dried “vegetable”, when rehydrated in soup, it …

Last year, on August 12, I quit eating chips, even nachos. I did not resume until I was a little antsy on a flight from Halifax to Ottawa–not about flying, but about returning to work after holidays–and ate some corn chips before registering they are chips. I quit chips again, effective September 21, 2010.
NPY wondered why I had to quit and not simply restrain myself but it is just easier, for me, to refrain altogether. Kill that craving by forgetting it. Otherwise, I really do have bottomless appetite for salty+crunchy …

Original Source: WorldWideWatercooler.com (adapted from Mark Bittman’s Food Matters)
1 lb lean ground beef
1 lb raw spinach leaves (blanched, drained, water squeezed out and roughly chopped – feel free to skip this by just buying a packet of frozen spinach and thawing)
1 onion chopped fine
2-3 cloves garlic pressed, grated or chopped fine
2 cups cooked grains (I like it with Millet best, but barley or brown rice also work well)
Cumin (to taste)
Cayenne (to taste)
Salt (to taste)
Pepper (to taste)
1 egg

Put everything in a bowl. Squish about gently with fingers until evenly mixed.
Form into …