MEXICAN FLAN

1- cup and ½- cup sugar, divided
6- large eggs
1- 14oz can sweetened condensed milk
2- 13 oz cans evaporated milk
1- teaspoon vanilla

Preheat oven to 325 degrees. You will need 6 ramekins or other specialty flan cook ware and a large baking pan to put them in. (Note: you can use a cupcake pan instead of ramekins, but that pan needs to fit into the large baking pan.)

Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until it browns and becomes caramel. (Note: do not add any liquids. If the sugar isn’t melting, turn up the heat little by little until it does)

Quickly pour approximately 2-3 tablespoons of caramel in each ramekin (1/2 to 1 tablespoon if using cupcake pan), tilting it to swirl the caramel around the sides. Reheat caramel if it starts to harden. (Note: heating up the ramekins really helps)

In a mixer or with a whisk, blend the eggs together. Mix in the milks then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend very smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water. Bake for 45 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.

Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.

From about.com

CHICKEN DIAVOLO RECIPE

Serves/Makes: 8
Ingredients:
* 2 teaspoons olive oil
* 1 large onion, chopped
* 3 cloves garlic, sliced
* 1 can (28-ounce size) whole tomatoes
* 1 can (8-ounce size) tomato sauce
* 1 teaspoon dried oregano
* 1 teaspoon salt
* 3/4 teaspoon red-pepper flakes
* 3/4 pound linguine
* 1/4 cup fresh basil, cut into strips

Directions:
Heat oil in large skillet over medium heat. Add onion and garlic; saute 8 minutes or until softened, without letting garlic brown.
Add tomatoes, tomato sauce, oregano, salt and pepper flakes. Bring to a simmer, breaking up tomatoes with wooden spoon; simmer over medium heat 10 minutes.

While sauce is simmering, cook linguine in large, deep pot of lightly salted boiling water until al dente, firm yet tender.
Stir chicken into sauce; cook 3 to 4 minutes or until chicken is cooked through.

Drain linguine. Toss with sauce. Garnish with basil.
Per serving: 285 calories; 3 grams fat; 1 gram saturated fat; 19 grams protein; 45 grams carbohydrate; 4 grams fiber; 929 milligrams sodium; 86 milligrams cholesterol