ukrainian cookies

Ingredients

• Servings: 24
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter
• 3 egg yolks
• 1 tablespoon cream
• 3 egg whites
• 1 1/4 cups confectioners' sugar
• 1 1/2 cups chopped walnuts
• 1 cup flaked coconut,

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• preheat the oven to 350 degrees f (175 degrees c). grease baking sheets or line with parchment paper. sift together the flour, baking powder and salt; set aside.
• in a medium bowl, cream the butter and beat in egg yolks one at a time. stir in cream, and then mix in the dry ingredients to form a light dough. if necessary, cover dough and chill for 30 minutes for easier handling.
• on a lightly floured surface, roll the dough out to 1/4 inch thickness, and cut into small circles. place the circles the prepared baking sheets. in a clean glass or metal bowl, whip egg whites to soft peaks. gradually add confectioners' sugar while continuing to whip to stiff peaks. fold in walnuts and coconut. spoon some of the meringue mixture the top of each cookie.
• bake for 12 minutes in the preheated oven, or until delicately browned.

Sandbakelser

Ingredients

• Servings: 3
• 1 3/4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup butter, softened
• 3 tablespoons water
• 1/2 teaspoon almond extract
• 1 egg yolk

Recipe

• in a medium bowl, stir together the flour and sugar. cut in butter until a mealy consistency is reached. add water, almond extract, and egg yolk; mix by hand and knead into a smooth ball. wrap and refrigerate dough for up to 1 hour.
• preheat oven to 350 degrees f (175 degrees c). roll pieces of dough into 1 inch balls and press down into the cookie molds or small tart molds. press so dough is all of the way up the side of the molds, then prick with a fork to keep them from puffing up and deforming during baking.
• bake cookies for 15 to 20 minutes, until golden brown. cool cookies in molds on a wire rack for 10 minutes before carefully removing to cool completely.

Date And Orange Slice Bars

Ingredients

• Servings: 24
• 8 ounces chopped pitted dates
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1 cup water
• 3/4 cup shortening
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 2 tablespoons hot water
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 (10.5 ounce) packages orange slice candies, cut in half lengthwise

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• in a saucepan combine the dates, 1/2 cup of sugar, 2 tablespoons of flour, and water. bring to a boil, and cook until thickened, about 10 minutes. remove from heat, and set aside to cool.
• preheat the oven to 325 degrees f (165 degrees c). grease a 9x13 inch baking dish.
• in a medium bowl, cream together the shortening and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve the baking soda in hot water, then stir into the creamed mixture. combine 1 3/4 cups of flour and salt; stir into the batter just until blended.
• spread half of the batter in the bottom of the prepared pan. cover with a layer of orange slice candy, then spread the date mixture over the orange candy. cover with the remaining batter.
• bake for 30 minutes in the preheated oven, or until golden brown. cool, and cut into bars.

Sandbakelser I

Ingredients

• Servings: 3
• 1/3 cup blanched almonds
• 4 raw almonds
• 3/4 cup butter
• 3/4 cup sugar
• 1 egg
• 1 3/4 cups all-purpose flour

Recipe

• preheat oven to 350 degrees f (175 degrees c). finely grind the almonds in a food processor.
• in a medium bowl, cream the butter and sugar together. mix in ground almonds and egg . stir in the flour. roll dough into 1 inch balls and press into the sandbakelse molds to form a thin coating. place molds on a baking sheet and bake for 12 to 15 minutes. cool slightly before removing from molds. gently tapping the molds on the counter will help to loosen the cookies.

Aurilla's Anise Biscuit Mix Cookies

Ingredients

• Servings: 5
• 5 cups buttermilk baking mix
• 1 cup all-purpose flour
• 2 cups sugar
• 2 egg
• 3/4 cup water
• 1 tablespoon anise extract
• 1 cup chopped pecans
• 2 cups confectioners' sugar
• 3 tablespoons water
• 1 teaspoon anise extract
• 3 drops red food coloring

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, stir together buttermilk baking mix, flour, sugar, and nuts. in another smaller bowl, whisk together eggs, anise extract, and water. pour liquid over the dry ingredients and stir until well combined. dough should have a dry consistency like biscuit dough. roll dough into walnut sized balls and place on a cookie sheet. bake in the preheated oven for 12 to 15 minutes. cookies should be a light golden brown. remove to cool on a rack. when cool, paint with glaze.
• for glaze: mix confectioners' sugar with anise extract and food coloring. add water 1 tablespoon at a time. stir until smooth. water may be adjusted to give the glaze a creamy paint-like consistency. paint the cookies with a pastry brush, or dip them in the glaze with a slotted spoon. let the cookies dry on waxed paper or on cooling racks. if you do not glaze the cookies, they will become rock-hard in texture.

Mayonnaise-free Tuna Salad

Ingredients

• Servings: 4
• 1 (12 ounce) can water-packed tuna, drained and flaked
• 1/3 cup chopped celery
• 1/3 cup shredded cheddar cheese
• 1/3 cup grated parmesan cheese
• 3 tablespoons sliced black olives
• 3 tablespoons sliced green olives
• 2 tablespoons finely chopped green onion
• 2 tablespoons minced fresh cilantro
• dressing:
• 2 tablespoons olive oil
• 2 teaspoons lime juice
• 2 teaspoons lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon dill weed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix tuna, celery, cheddar cheese, parmesan cheese, black olives, green olives, green onion, and cilantro together in a large bowl. beat olive oil, lime juice, lemon juice, garlic, dill, salt, and pepper together in a separate bowl; drizzle over the tuna mixture and toss to coat.

Hot Artichoke Parmesan Dip

Ingredients

• Servings: 16
• 1 1/2 cups grated parmesan cheese
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) can artichoke hearts in water
• 1 cup mayonnaise
• salt and ground black pepper to taste
• 1 tablespoon grated parmesan cheese, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 250 degrees f (120 degrees c).
• mix 1 1/2 cups parmesan cheese, cream cheese, artichoke hearts, mayonnaise, salt, and pepper together in a stand mixer; pour into an 8-inch square baking dish. sprinkle 1 tablespoon parmesan cheese over the top of the mixture.
• bake in preheated oven until bubbly and golden brown on top, about 25 minutes.

Goro

Ingredients

• Servings: 3
• 3 eggs
• 1 cup sugar
• 1 cup heavy cream
• 1 cup butter, melted
• 2 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground cardamom

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 1 hr


• in a large bowl, beat eggs and sugar until thoroughly blended. mix in the cream and melted butter. sift together the flour, cinnamon and cardamom; stir into the egg mixture. refrigerate dough for at least an hour.
• heat goro iron and lightly coat with grease. on a floured surface, roll the dough out to 1/8 inch thickness. cut into circles to fit your goro iron using a paper pattern. place onto heated iron, close and cook, turning once, until golden. carefully remove from the iron, and cut into thirds while still warm.

Christmas Cookies Ii

Ingredients

• Servings: 75
• 1 pound golden raisins
• 1/2 cup chopped pitted dates
• 1/2 pound red candied cherries
• 1/2 pound candied cherries
• 4 cups chopped pecans
• 1/4 cup grape juice
• 1/2 cup butter, softened
• 2 cups brown sugar
• 1 teaspoon vanilla extract
• 3 egg yolks
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 3 egg whites

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a medium bowl, combine the golden raisins, dates, red and green candied cherries, pecans and grape juice. set aside to soak. preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a large bowl, cream together the butter, brown sugar, vanilla, and egg yolks until light and fluffy. combine the flour, baking soda and baking powder; stir into the creamed mixture. mix in the dried fruit mixture. beat egg whites to stiff peaks; fold into the dough. scoop cookies with a small ice cream scoop onto prepared cookie sheets. pat down slightly.
• bake for 10 to 15 minutes in the preheated oven. remove from baking sheets to cool on wire racks.

Malted Milk Bars

Ingredients

• Servings: 1
• 3/4 cup butter, softened
• 4 (1 ounce) squares semisweet chocolate, chopped
• 2 (1 ounce) squares unsweetened chocolate
• 1 1/2 cups sugar
• 1 tablespoon vanilla extract
• 4 eggs, beaten
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup malted milk powder
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 3 tablespoons butter, softened
• 1 cup confectioners' sugar
• 1 1/2 cups malted milk ball candies, chopped

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). line a 9x13 inch baking pan with foil and grease the foil.
• in a medium saucepan, over low heat, combine 3/4 cup butter with semisweet and unsweetened chocolate. cook, stirring frequently, until everything is melted and smooth. remove from heat and stir in the sugar and 1 tablespoon vanilla. beat in the eggs one at a time, mixing well after each. combine the flour, baking soda and salt; stir into the chocolate mixture. spread the batter evenly into the prepared pan.
• bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. cool in pan on top of a wire rack.
• to make the topping: in a medium bowl, mix malted milk powder, milk and 1 teaspoon vanilla until smooth. beat in the butter and confectioners' sugar until well blended. spread over cooled bars. sprinkle crushed malt balls over the top. cut into bars and serve.

Super Cereal Bars

Ingredients

• Servings: 15
• 1/2 cup butter
• 6 cups miniature marshmallows
• 6 cups sweetened apple and cinnamon flavored cereal

Recipe

Preparation Time: 5 mins Cook Time: 3 mins Ready Time: 10 mins


• in a 12x7 inch glass baking dish, melt butter in a microwave oven. stir in the marshmallows and continue to cook, stirring frequently until melted. mix in the cereal until evenly coated then flatten into the dish and let cool until set. cut into squares and serve.

Chocolate Chip Energy Bars

Ingredients

• Servings: 1
• 3 cups rolled oats
• 1 cup chopped walnuts
• 1 cup olive oil
• 1 cup chocolate chips
• 1/2 cup honey
• 6 eggs, beaten
• 4 teaspoons vanilla extract

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• grease a 9x13-inch baking pan.
• mix oats, walnuts, olive oil, chocolate chips, honey, eggs, and vanilla extract together in a large bowl. press oat mixture firmly into the prepared baking pan.
• place pan in a cold oven. heat oven to 350 degrees f (175 degrees c) and bake energy bars until heated through, 25 minutes. cool completely before cutting into squares.

Refreshing Cucumber Soup

Ingredients

• Servings: 8
• 4 cucumbers - peeled, seeded, and coarsely chopped
• 1 small garlic clove, chopped
• 3 cups chicken broth, divided
• 2 1/2 cups sour cream
• 3 tablespoons vinegar
• 2 tablespoons seasoned salt (such as lawry's®)

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• blend cucumbers, garlic, and 1 cup chicken broth in a blender until smooth. add remaining 2 cups chicken broth, sour cream, vinegar, and seasoned salt; blend until smooth. refrigerate soup until completely chilled, at least 1 hour.

Sugarless Health Cookies

Ingredients

• Servings: 5
• 1 cup raisins
• 1/2 cup dates, pitted and chopped
• 1 cup water
• 1/4 cup vegetable oil
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 tablespoon aspartame sweetener
• 1 cup all-purpose flour
• 1 cup rolled oats

Recipe

• in a small pan mix together raisins, dates, and water. bring to a boil for 3 minutes, then cool. in a medium bowl, stir together oil, eggs, vanilla, artificial sweetener, flour, baking soda, and oats. add the boiled mixture to this, stir, and refrigerate overnight.
• preheat oven to 350 degrees f (175 degrees c).
• drop cookies from a teaspoon onto a cookie sheet and bake for 10 minutes in the preheated oven.

Raw Yam Salad

Ingredients

• Servings: 5
• 2 1/2 cups peeled and shredded yam
• 1 cup dried whole cranberries
• 2/3 cup chopped pecans
• 1/4 cup grapeseed oil
• 3 tablespoons rice vinegar
• 3 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons dried lavender, crushed
• 1 1/2 teaspoons fennel seed, crushed
• 2 pinches freshly ground black pepper

Recipe

Preparation Time: 20 mins Ready Time: 50 mins


• mix yam, cranberries, and pecans together in a large bowl.
• combine grapeseed oil, vinegar, lemon juice, lavender, fennel, and black pepper in a jar with a lid. cover and shake until blended. pour dressing over yam mixture and toss to coat. chill in refrigerator at least 30 minutes.

Upside-down Ham And Cheese Quiche

Ingredients

• Servings: 1
• 2 (12 ounce) packages frozen country style shredded hash brown potatoes
• 1/3 cup butter, melted
• 1/2 cup heavy whipping cream
• 2 eggs
• 1 cup diced cooked ham
• 1 cup shredded monterey jack and cheddar cheese blend

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c). squeeze and drain any excess moisture from hash brown potatoes.
• stir potatoes and butter in a bowl; press mixture into the bottom and up the sides of a 10-inch pie dish to make a crust.
• bake crust in preheated oven until lightly browned, 25 minutes.
• beat heavy cream and eggs in a bowl. remove potato crust from pie dish and break apart; stir potatoes into egg mixture in a bowl. layer ham and monterey jack cheese blend into bottom of the empty pie dish; pour egg-potato mixture over ham and cheese.
• bake quiche in preheated oven until eggs are set, about 30 minutes.

Hen's Nest Chicken Salad

Ingredients

• Servings: 6
• 4 cooked chicken breast halves, chopped
• 1 (15 ounce) can pineapple chunks, drained
• 1 cup coarsely chopped walnuts
• 1 large cucumber, chopped
• 1/2 cup mayonnaise
• salt and ground black pepper to taste
• 6 bowl-shaped taco salad shells

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix chicken, pineapple chunks, walnuts, cucumber, mayonnaise, salt, and black pepper in a bowl. serve in taco bowls.

Spicy Italian Sausage And Lentil Casserole

Ingredients

• Servings: 4
• 1 cup black beluga lentils
• 2 1/2 cups water
• 1 pinch salt
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 hot italian sausage links
• 1 clove garlic, crushed
• 1 (8 ounce) package crimini mushrooms, sliced
• 1 eggplant, chopped
• 1 small hot pepper, chopped
• salt and ground black pepper to taste
• 1 (14 ounce) can diced tomatoes

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• combine lentils, water, and salt in a large pot; bring to a boil, reduce heat to medium-low, and cook at a simmer until the lentils are tender and the liquid is absorbed, about 25 minutes.
• while the lentils cook, heat olive oil in a pot over medium heat. cook and stir onion in hot oil until lightly browned, about 5 minutes. add sausage links to the pot; cook until browned completely, 3 to 5 minutes per side. stir garlic into the onion mixture; cook and stir until fragrant, 1 to 2 minutes. add mushrooms, eggplant, and hot pepper to the pot; season with salt and black pepper. pour diced tomatoes over the vegetable mixture. place a cover on the pot and cook at a simmer until the sausage is no longer pink the middle, about 10 minutes.
• remove the sausages from the vegetable mixture to a cutting board; cut into chunks and stir into the lentils. stir vegetable mixture into the lentils. cover pot and cook until the vegetables are tender and the flavors blend, about 5 minutes.

Green Beans In Seasoned Tomato Sauce

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 onion, diced
• 3 tablespoons chopped garlic, or to taste
• salt to taste
• 1 (28 ounce) can crushed tomatoes (such as san marzano®)
• 1 (12 ounce) bag thin green beans, trimmed
• 1 teaspoon sugar
• 1/8 teaspoon ground cinnamon

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat olive oil in a skillet over high heat; cook and stir onion, garlic, and salt in the hot oil until onion is softened and browned, about 15 minutes.
• mix tomatoes and green beans into onion mixture. add sugar and cinnamon to mixture; bring to a boil, lower heat to medium-low, cover, and simmer until green beans are tender, 20 to 25 minutes.

Spicy Italian Sausage And Lentil Casserole

Ingredients

• Servings: 4
• 1 cup black beluga lentils
• 2 1/2 cups water
• 1 pinch salt
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 hot italian sausage links
• 1 clove garlic, crushed
• 1 (8 ounce) package crimini mushrooms, sliced
• 1 eggplant, chopped
• 1 small hot pepper, chopped
• salt and ground black pepper to taste
• 1 (14 ounce) can diced tomatoes

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• combine lentils, water, and salt in a large pot; bring to a boil, reduce heat to medium-low, and cook at a simmer until the lentils are tender and the liquid is absorbed, about 25 minutes.
• while the lentils cook, heat olive oil in a pot over medium heat. cook and stir onion in hot oil until lightly browned, about 5 minutes. add sausage links to the pot; cook until browned completely, 3 to 5 minutes per side. stir garlic into the onion mixture; cook and stir until fragrant, 1 to 2 minutes. add mushrooms, eggplant, and hot pepper to the pot; season with salt and black pepper. pour diced tomatoes over the vegetable mixture. place a cover on the pot and cook at a simmer until the sausage is no longer pink the middle, about 10 minutes.
• remove the sausages from the vegetable mixture to a cutting board; cut into chunks and stir into the lentils. stir vegetable mixture into the lentils. cover pot and cook until the vegetables are tender and the flavors blend, about 5 minutes.

Rita's Roasted Peach Salsa

Ingredients

• Servings: 4
• 2 tomatoes, halved
• 1 small peach, halved and pitted
• 1/2 onion, halved
• 1/2 red bell pepper, halved
• 1/2 yellow bell pepper, halved
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon sugar, or to taste
• 1/2 teaspoon salt
• 1/2 teaspoon chopped fresh parsley, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• arrange tomatoes, peach, onion, red bell pepper, yellow bell pepper, and garlic on a baking sheet.
• broil in the preheated oven until vegetables and peach are browned and tender and tomato skins can be peeled off, 10 to 15 minutes.
• dice the roasted vegetable and peach and transfer to a bowl. add lemon juice, sugar, salt, and parsley; toss to coat. refrigerate at least 1 hour for flavors to blend.

Sweet Potato Zucchini Muffins

Ingredients

• Servings: 16
• cooking spray
• 1 sweet potato
• 2 cups biscuit mix (such as pioneer®)
• 1 1/4 cups brown sugar
• 1 cup milk
• 1 zucchini, grated
• 2 eggs
• 2 tablespoons margarine
• 2 teaspoons ground cinnamon
• 1/2 teaspoon vanilla extract, or to taste
• 1 pinch ground nutmeg

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). spray muffin tins with cooking spray.
• cook sweet potato in the microwave until tender, about 6 minutes. peel and dice sweet potato; transfer to a large bowl.
• mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. spoon 1/3 cup batter into each muffin cup.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

Rita's Roasted Peach Salsa

Ingredients

• Servings: 4
• 2 tomatoes, halved
• 1 small peach, halved and pitted
• 1/2 onion, halved
• 1/2 red bell pepper, halved
• 1/2 yellow bell pepper, halved
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon sugar, or to taste
• 1/2 teaspoon salt
• 1/2 teaspoon chopped fresh parsley, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins


• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• arrange tomatoes, peach, onion, red bell pepper, yellow bell pepper, and garlic on a baking sheet.
• broil in the preheated oven until vegetables and peach are browned and tender and tomato skins can be peeled off, 10 to 15 minutes.
• dice the roasted vegetable and peach and transfer to a bowl. add lemon juice, sugar, salt, and parsley; toss to coat. refrigerate at least 1 hour for flavors to blend.

Mushroom Honey Lager Sauce

Ingredients

• Servings: 6
• 1 tablespoon unsalted butter
• 1 teaspoon diced shallot
• 1 tablespoon diced red onion
• 1 clove garlic, finely diced
• 5 baby portobello mushrooms, sliced - or more to taste
• 1/2 (12 fluid ounce) bottle lager beer (such as sam adams® winter)
• 3 sprigs fresh rosemary
• 1 pinch cajun seasoning
• 1 tablespoon honey

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 50 mins


• melt unsalted butter in a skillet over medium heat. add shallot, red onion, garlic, and mushrooms; cook and stir until mushrooms begin to give up their liquid, about 10 minutes.
• pour beer into skillet; simmer until liquid is reduced by half, about 10 minutes. add rosemary sprigs and stir in cajun seasoning. simmer another 5 minutes. stir in honey. turn heat off and allow sauce to cool slightly before using.

Lamb Chops And Chile

Ingredients

• Servings: 6
• 6 large tomatoes, cut into chunks
• 3 jalapeno peppers, seeded and chopped - or more to taste
• 1 teaspoon salt, or to taste
• 1/4 cup vegetable oil
• 3 pounds lamb chops, cut into 1-inch pieces

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• blend tomatoes, jalapeno peppers, and salt in a food processor until you have a slightly chunky salsa.
• heat oil in a large skillet over high heat. cook lamb in hot oil until crispy and caramel colored, about 10 minutes. pour the salsa over the lamb, reduce heat to low, place a cover on the skillet, and cook until the lamb pieces are tender and no longer pink in the center, about 30 minutes. remove and discard any pieces of bone.

Brown Rice Flour Blend

Ingredients

• Servings: 9
• 6 cups brown rice flour
• 2 cups potato starch
• 1 cup tapioca flour

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk brown rice flour, potato starch, and tapioca flour together; store in airtight container at room temperature.

Simple And Creamy Spanish Flan

Ingredients

• Servings: 8
• 1 cup boiling water, or as needed
• 1 teaspoon water
• 1/2 cup sugar
• 6 large egg yolks
• 1 (14 ounce) can sweetened condensed milk
• 1 (13 ounce) can evaporated milk
• 1/4 cup sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 3 hrs 15 mins


• preheat oven to 325 degrees f (165 degrees c). place a 9-inch metal pie dish into a deep baking pan; pour boiling water into baking pan to reach about halfway up the side of the pie dish.
• pour 1 teaspoon water and 1/2 cup sugar into a heavy saucepan, place over medium heat, and constantly swirl the sugar-water mixture in the pan over the heat until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. watch carefully, the sugar burns easily. pour melted caramel into the warmed pie dish and gently tilt pie dish to coat the bottom with caramel.
• whisk egg yolks, sweetened condensed milk, evaporated milk, 1/4 cup sugar, and vanilla extract in a bowl until mixture is creamy and thoroughly combined. if mixture is foamy, skim foam off with a folded paper towel. gently pour custard over caramel in pie dish. cover baking pan with aluminum foil.
• bake in the preheated oven until custard is set but still jiggles slightly when moved, 45 minutes to 1 hour. remove foil and place baking sheet with water bath and flan in refrigerator to chill, about 2 hours.
• remove pie dish from baking pan; run a knife around the edges of flan to loosen from pie dish. invert flan onto a rimmed serving platter to release custard and let caramel sauce flow over the flan.

Nutty Raspberry Chocolate Muffins

Ingredients

• Servings: 1
• 1 cup almond meal
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1/2 cup butter, room temperature
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 cup milk
• 1/2 cup plain yogurt
• 1/2 ripe banana, mashed
• 1 cup fresh raspberries, cut into small pieces
• 1 cup dark chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). grease 12 muffin cups or fill with paper liners.
• mix almond meal, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
• beat butter and sugar together in a separate bowl until light and fluffy. add eggs, one by one, beating until each is incorporated. stir vanilla into the butter mixture.
• mix milk and yogurt together in a separate bowl. add butter mixture, alternating with milk mixture, to the flour mixture until just incorporated. stir mashed banana into batter; fold in raspberries and chocolate chips. fill muffin cups 3/4-full with batter.
• bake on the middle rack in the preheated oven until a toothpick inserted in the middle of the muffins comes out clean, 18 to 25 minutes.

Bacon And Chile Queso Fundido

Ingredients

• Servings: 2
• 4 slices oscar mayer bacon
• 1 poblano chile, halved lengthwise, seeded and chopped
• 1 clove garlic, minced
• 4 ounces philadelphia cream cheese, softened
• 1 (8 ounce) package kraft shredded queso quesadilla cheese with a touch of philadelphia

Recipe

Preparation Time: 15 mins Ready Time: 37 mins


• heat oven to 350 degrees f.
• cook bacon in skillet until crisp. remove bacon from skillet, reserving 1 tbsp. drippings in skillet. add chiles and garlic to skillet; cook and stir 3 min. or until tender.
• crumble bacon. spread cream cheese onto bottom of 9-inch pie plate; cover with half each of the bacon and chiles. top with shredded cheese, remaining bacon and chiles.
• bake 10 to 12 min. or until hot and bubbly.

Tortilla Crisps With Brickle Dip

Ingredients

• Servings: 16
• tortilla crisps:
• 1 (15 ounce) package flour tortillas, cut into wedges
• 1 tablespoon sugar, or as needed
• ground cinnamon, or as needed
• 1/2 cup butter, melted
• brickle dip:
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 (8 ounce) package toffee baking bits (such as heath®)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• spread tortilla wedges onto the prepared baking sheet.
• mix 1 tablespoon sugar and cinnamon together in a small bowl. drizzle melted butter evenly over tortilla wedges; sprinkle with cinnamon-sugar mixture.
• bake in the preheated oven until chips are crisp, about 15 minutes.
• mix cream cheese, brown sugar, 1/2 cup sugar, and vanilla extract together with an electric mixer until smooth; fold in toffee bits. chill brickle dip until serving time. serve warm chips with brickle dip.

Brown Rice Flour Blend

Ingredients

• Servings: 9
• 6 cups brown rice flour
• 2 cups potato starch
• 1 cup tapioca flour

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk brown rice flour, potato starch, and tapioca flour together; store in airtight container at room temperature.

Tortilla Crisps With Brickle Dip

Ingredients

• Servings: 16
• tortilla crisps:
• 1 (15 ounce) package flour tortillas, cut into wedges
• 1 tablespoon sugar, or as needed
• ground cinnamon, or as needed
• 1/2 cup butter, melted
• brickle dip:
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 (8 ounce) package toffee baking bits (such as heath®)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• spread tortilla wedges onto the prepared baking sheet.
• mix 1 tablespoon sugar and cinnamon together in a small bowl. drizzle melted butter evenly over tortilla wedges; sprinkle with cinnamon-sugar mixture.
• bake in the preheated oven until chips are crisp, about 15 minutes.
• mix cream cheese, brown sugar, 1/2 cup sugar, and vanilla extract together with an electric mixer until smooth; fold in toffee bits. chill brickle dip until serving time. serve warm chips with brickle dip.

Nutty Raspberry Chocolate Muffins

Ingredients

• Servings: 1
• 1 cup almond meal
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup sugar
• 1/2 cup butter, room temperature
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 cup milk
• 1/2 cup plain yogurt
• 1/2 ripe banana, mashed
• 1 cup fresh raspberries, cut into small pieces
• 1 cup dark chocolate chips

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). grease 12 muffin cups or fill with paper liners.
• mix almond meal, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
• beat butter and sugar together in a separate bowl until light and fluffy. add eggs, one by one, beating until each is incorporated. stir vanilla into the butter mixture.
• mix milk and yogurt together in a separate bowl. add butter mixture, alternating with milk mixture, to the flour mixture until just incorporated. stir mashed banana into batter; fold in raspberries and chocolate chips. fill muffin cups 3/4-full with batter.
• bake on the middle rack in the preheated oven until a toothpick inserted in the middle of the muffins comes out clean, 18 to 25 minutes.

Simple And Creamy Spanish Flan

Ingredients

• Servings: 8
• 1 cup boiling water, or as needed
• 1 teaspoon water
• 1/2 cup sugar
• 6 large egg yolks
• 1 (14 ounce) can sweetened condensed milk
• 1 (13 ounce) can evaporated milk
• 1/4 cup sugar
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 3 hrs 15 mins


• preheat oven to 325 degrees f (165 degrees c). place a 9-inch metal pie dish into a deep baking pan; pour boiling water into baking pan to reach about halfway up the side of the pie dish.
• pour 1 teaspoon water and 1/2 cup sugar into a heavy saucepan, place over medium heat, and constantly swirl the sugar-water mixture in the pan over the heat until sugar dissolves, melts, and turns into a golden-brown caramel syrup, about 10 minutes. watch carefully, the sugar burns easily. pour melted caramel into the warmed pie dish and gently tilt pie dish to coat the bottom with caramel.
• whisk egg yolks, sweetened condensed milk, evaporated milk, 1/4 cup sugar, and vanilla extract in a bowl until mixture is creamy and thoroughly combined. if mixture is foamy, skim foam off with a folded paper towel. gently pour custard over caramel in pie dish. cover baking pan with aluminum foil.
• bake in the preheated oven until custard is set but still jiggles slightly when moved, 45 minutes to 1 hour. remove foil and place baking sheet with water bath and flan in refrigerator to chill, about 2 hours.
• remove pie dish from baking pan; run a knife around the edges of flan to loosen from pie dish. invert flan onto a rimmed serving platter to release custard and let caramel sauce flow over the flan.

Bacon And Chile Queso Fundido

Ingredients

• Servings: 2
• 4 slices oscar mayer bacon
• 1 poblano chile, halved lengthwise, seeded and chopped
• 1 clove garlic, minced
• 4 ounces philadelphia cream cheese, softened
• 1 (8 ounce) package kraft shredded queso quesadilla cheese with a touch of philadelphia

Recipe

Preparation Time: 15 mins Ready Time: 37 mins


• heat oven to 350 degrees f.
• cook bacon in skillet until crisp. remove bacon from skillet, reserving 1 tbsp. drippings in skillet. add chiles and garlic to skillet; cook and stir 3 min. or until tender.
• crumble bacon. spread cream cheese onto bottom of 9-inch pie plate; cover with half each of the bacon and chiles. top with shredded cheese, remaining bacon and chiles.
• bake 10 to 12 min. or until hot and bubbly.

First Baby Food: Peas

Ingredients

• Servings: 12
• 3 cups frozen peas
• 1/2 cup breast milk

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 2 hrs 20 mins


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add peas, cover, and steam until tender, about 15 minutes.
• place peas and breast milk in a blender or food processor and puree until creamy. strain the mixture through a fine-mesh sieve to remove any lumps.
• spread pea mixture into an ice cube tray, cover with plastic wrap and freeze until solid, 2 to 3 hours. transfer frozen cubes to a resealable plastic bag and store in the freezer.
• to serve, heat cubes in the microwave for about 30 seconds until warm but not hot. stir thoroughly.

Sloppy Does

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1 pound ground venison
• 1 jalapeno pepper, seeded and diced
• 1/2 cup ketchup
• 1 clove garlic, diced
• 2 teaspoons molasses
• 1 teaspoon prepared yellow mustard

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat olive oil in a skillet over medium heat; brown ground venison with jalapeno pepper in the hot oil, stirring often, until meat is crumbly and no longer pink, about 10 minutes. stir ketchup, garlic, molasses, and yellow mustard into the venison mixture, bring to a boil, and reduce heat to low. simmer at least 10 minutes.

First Baby Food: Peas

Ingredients

• Servings: 12
• 3 cups frozen peas
• 1/2 cup breast milk

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 2 hrs 20 mins


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add peas, cover, and steam until tender, about 15 minutes.
• place peas and breast milk in a blender or food processor and puree until creamy. strain the mixture through a fine-mesh sieve to remove any lumps.
• spread pea mixture into an ice cube tray, cover with plastic wrap and freeze until solid, 2 to 3 hours. transfer frozen cubes to a resealable plastic bag and store in the freezer.
• to serve, heat cubes in the microwave for about 30 seconds until warm but not hot. stir thoroughly.

Second Baby Food: Carrots And Broccoli

Ingredients

• Servings: 12
• 2 cups chopped carrots
• 2 cups broccoli florets
• 1/2 cup breast milk
• 1/2 cup water

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add carrots and broccoli, cover, and steam until tender, about 20 minutes.
• place carrots, broccoli, breast milk, and water in a blender or food processor and blend until creamy. strain the mixture through a fine-mesh sieve to remove any lumps.
• spread carrot-broccoli mixture into an ice cube tray, cover with plastic wrap, and freeze until solid, 2 to 3 hours. transfer frozen cubes to a resealable plastic bag and store in the freezer.
• to serve, heat cubes in the microwave until warm but not hot, about 30 seconds. stir thoroughly.

Winter Citrus Salad

Ingredients

• Servings: 4
• 3 oranges, peeled and sectioned
• 1 grapefruit, peeled and sections cut away from membrane
• 2 tangerines, peeled and sectioned
• 1/2 cup chopped walnuts
• 1/2 lime, juiced
• 1/4 cup honey

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• combine orange, grapefruit, and tangerine sections with walnuts in a bowl. squeeze lime juice over salad; drizzle with honey. stir to combine.

Third Baby Food: Chicken, Sweet Potato And Spinach

Ingredients

• Servings: 8
• 2 cups peeled, cubed sweet potatoes
• 2 cups packed fresh spinach leaves
• 1 cup cubed skinless, boneless chicken
• 1/2 cup breast milk
• 1/2 cup water

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 2 hrs 40 mins


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil; place sweet potatoes in steamer, cover, and steam until softened, about 8 minutes. add spinach and cook until the sweet potatoes are easily mashed, about 5 minutes more.
• bring a saucepan of lightly salted water to a boil. add the cubed chicken and cook uncovered until no longer pink inside, about 10 minutes.
• combine chicken, sweet potatoes, spinach, breast milk, and water in a blender or food processor and blend until creamy.
• spread sweet potato-chicken mixture into an ice cube tray, cover with plastic wrap and freeze until solid, 2 to 3 hours. transfer frozen cubes to a resealable plastic bag and store in the freezer.
• to serve, heat cubes in the microwave until warm but not hot, about 30 seconds. stir thoroughly.

Rio Grande Especial

Ingredients

• Servings: 4
• 1 pound ground beef
• 4 1/2 cups water
• 1 (16 ounce) can tomato sauce
• 1 (12 ounce) can tomato paste
• 2 (4 ounce) cans chopped green chilies
• 1 cup instant rice
• 1 tablespoon sugar
• 2 teaspoons chili powder
• 2 teaspoons minced garlic
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons salt

Recipe

Preparation Time: 5 mins Cook Time: 50 mins Ready Time: 55 mins


• cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
• reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

Hearty Bean Soup

Ingredients

• Servings: 8
• 1 (16 ounce) package dried navy beans
• 6 cups reduced-sodium chicken broth
• 4 cups water
• 1 onion, finely chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 3 tablespoons tomato paste
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon ground black pepper
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ready Time: 10 hrs 5 mins


• pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
• combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
• stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. remove and discard bay leaf.
• ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. hold lid down; pulse a few times before leaving on to blend until smooth. pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.

Hearty Bean Soup

Ingredients

• Servings: 8
• 1 (16 ounce) package dried navy beans
• 6 cups reduced-sodium chicken broth
• 4 cups water
• 1 onion, finely chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 3 tablespoons tomato paste
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon ground black pepper
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 45 mins

Ready Time: 10 hrs 5 mins


• pour water over navy beans in a large container to cover by several inches; soak 8 hours to overnight.
• combine soaked beans, chicken broth, water, onion, celery, garlic, and bay leaf in a large pot; bring to a boil. reduce heat to low and simmer, partially covered, until beans are almost tender, about 1 hour.
• stir tomato paste and sea salt into bean mixture; simmer soup another 45 minutes. remove and discard bay leaf.
• ladle about half the soup into a large bowl; pour soup into a blender, working in batches, filling blender no more than half full. hold lid down; pulse a few times before leaving on to blend until smooth. pour pureed soup into pot with unblended soup; stir in parsley and adjust salt and pepper to taste.

Winter Citrus Salad

Ingredients

• Servings: 4
• 3 oranges, peeled and sectioned
• 1 grapefruit, peeled and sections cut away from membrane
• 2 tangerines, peeled and sectioned
• 1/2 cup chopped walnuts
• 1/2 lime, juiced
• 1/4 cup honey

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• combine orange, grapefruit, and tangerine sections with walnuts in a bowl. squeeze lime juice over salad; drizzle with honey. stir to combine.

Rio Grande Especial

Ingredients

• Servings: 4
• 1 pound ground beef
• 4 1/2 cups water
• 1 (16 ounce) can tomato sauce
• 1 (12 ounce) can tomato paste
• 2 (4 ounce) cans chopped green chilies
• 1 cup instant rice
• 1 tablespoon sugar
• 2 teaspoons chili powder
• 2 teaspoons minced garlic
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons salt

Recipe

Preparation Time: 5 mins Cook Time: 50 mins Ready Time: 55 mins


• cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
• reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

Second Baby Food: Carrots And Broccoli

Ingredients

• Servings: 12
• 2 cups chopped carrots
• 2 cups broccoli florets
• 1/2 cup breast milk
• 1/2 cup water

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add carrots and broccoli, cover, and steam until tender, about 20 minutes.
• place carrots, broccoli, breast milk, and water in a blender or food processor and blend until creamy. strain the mixture through a fine-mesh sieve to remove any lumps.
• spread carrot-broccoli mixture into an ice cube tray, cover with plastic wrap, and freeze until solid, 2 to 3 hours. transfer frozen cubes to a resealable plastic bag and store in the freezer.
• to serve, heat cubes in the microwave until warm but not hot, about 30 seconds. stir thoroughly.

Third Baby Food: Chicken, Sweet Potato And Spinach

Ingredients

• Servings: 8
• 2 cups peeled, cubed sweet potatoes
• 2 cups packed fresh spinach leaves
• 1 cup cubed skinless, boneless chicken
• 1/2 cup breast milk
• 1/2 cup water

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 2 hrs 40 mins


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil; place sweet potatoes in steamer, cover, and steam until softened, about 8 minutes. add spinach and cook until the sweet potatoes are easily mashed, about 5 minutes more.
• bring a saucepan of lightly salted water to a boil. add the cubed chicken and cook uncovered until no longer pink inside, about 10 minutes.
• combine chicken, sweet potatoes, spinach, breast milk, and water in a blender or food processor and blend until creamy.
• spread sweet potato-chicken mixture into an ice cube tray, cover with plastic wrap and freeze until solid, 2 to 3 hours. transfer frozen cubes to a resealable plastic bag and store in the freezer.
• to serve, heat cubes in the microwave until warm but not hot, about 30 seconds. stir thoroughly.

Rhubarb Strawberry Crisp

Ingredients

• Servings: 1
• 4 cups chopped rhubarb
• 2 cups sliced fresh strawberries
• 3/4 cup honey
• 1/3 cup whole wheat flour
• 1/2 teaspoon ground cinnamon
• 1 cup whole wheat flour
• 1 cup rolled oats
• 1/4 cup molasses
• 1/4 teaspoon ground nutmeg
• 1/2 cup butter, cut into pieces

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• combine rhubarb, strawberries, honey, 1/3 cup flour, and cinnamon in a large bowl; let rest for 5 to 10 minutes, stirring occasionally. transfer fruit mixture to a 9x13-inch baking dish.
• mix remaining 1 cup flour, rolled oats, molasses, and nutmeg in another bowl. cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. sprinkle crumb mixture over fruit.
• bake in preheated oven until crumb topping is golden brown, 35 to 40 minutes.

Cuban Tamales

Ingredients

• Servings: 28
• 1/4 cup olive oil, divided
• 1 1/2 pounds boneless country-style lamb ribs, cut into small pieces
• 1 cup dry wine, divided
• 2 cups water
• 10 cloves garlic, minced, divided
• 2 tablespoons tomato paste, divided
• 2 cubes beef bouillon (such as knorr®)
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 links spanish chorizo sausage (such as goya®), thinly sliced
• 1 yellow onion, diced
• 1 small green bell pepper, chopped
• 1/2 cup pimento-stuffed green olives
• 4 cups frozen corn, thawed
• 1 1/2 cups masa harina
• 2 tablespoons sugar
• 1 tablespoon vinegar
• 1 teaspoon salt, or to taste
• 1 (8 ounce) package dried corn husks, soaked in warm water
• kitchen twine, cut into 12-inch lengths

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 10 mins

Ready Time: 6 hrs 40 mins


• heat 2 tablespoons olive oil in large saucepan or dutch oven over medium-high heat. cook and stir lamb in hot oil until lightly browned, 5 to 7 minutes.
• pour 1/2 cup wine into saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• stir 2 cups water, 5 cloves garlic, 1 tablespoon tomato paste, 1 beef bouillon cube, bay leaves, cumin, oregano, and black pepper to lamb mixture. bring mixture to a boil, reduce heat to low, partially cover the saucepan with a lid, and simmer until lamb is very tender, 1 to 2 hours. transfer lamb to a bowl and reserve cooking liquid.
• heat remaining olive oil in a deep pot over medium-high heat. cook and stir chorizo and cooked lamb in hot oil until lightly browned, 3 to 5 minutes.
• stir onion, green pepper, and remaining minced garlic into chorizo mixture; saute until vegetables soften and onion is translucent, about 5 minutes. add remaining wine, olives, 1 tablespoon tomato paste, and remaining bouillon cube; cook, stirring frequently, until flavors combine, about 5 minutes more.
• pulse corn and 1 1/2 cups reserved lamb broth together in a blender or food processor until mixture has a thick and chunky consistency. stir corn mixture into lamb-chorizo mixture.
• reduce heat to medium and stir masa harina, sugar, vinegar, and salt into lamb mixture; cook, stirring occasionally, until mixture has a hearty cornmeal porridge-consistency. season with salt and remove from heat.
• make a pocket out of one corn husk and fill 3/4 full with lamb mixture, leaving a top flap. wrap another husk around the filled pocket. fold top flap over the pocket. tie twine length- and width-wise around the tamale several times so that packet is secure, but has room for filling to expand during cooking. repeat with remaining husks and filling.
• fill a pot with 2-inches of water; bring to a simmer. place tamales upright in simmering water, cover the pot, and cook, adding water as necessary, until filling is hot and set, about 40 minutes. cool tamales until completely set, at least 3 hours.

Healthy Chocolate Morning Muffins

Ingredients

• Servings: 1
• 1 cup chocolate chips
• 1 cup brown sugar
• 7/8 cup whole wheat flour
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup soy milk
• 1/4 cup grapeseed oil
• 1/4 cup unsweetened applesauce
• 2 eggs
• 2 teaspoons apple cider vinegar
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). grease 12 muffin cups or line with paper liners.
• whisk chocolate chips, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a bowl. whisk soy milk, oil, applesauce, eggs, vinegar, and vanilla extract together in a separate bowl; stir into flour mixture until batter is just combined. spoon batter into prepared muffin cups until each cup is 3/4-full.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Cuban Tamales

Ingredients

• Servings: 28
• 1/4 cup olive oil, divided
• 1 1/2 pounds boneless country-style lamb ribs, cut into small pieces
• 1 cup dry wine, divided
• 2 cups water
• 10 cloves garlic, minced, divided
• 2 tablespoons tomato paste, divided
• 2 cubes beef bouillon (such as knorr®)
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 links spanish chorizo sausage (such as goya®), thinly sliced
• 1 yellow onion, diced
• 1 small green bell pepper, chopped
• 1/2 cup pimento-stuffed green olives
• 4 cups frozen corn, thawed
• 1 1/2 cups masa harina
• 2 tablespoons sugar
• 1 tablespoon vinegar
• 1 teaspoon salt, or to taste
• 1 (8 ounce) package dried corn husks, soaked in warm water
• kitchen twine, cut into 12-inch lengths

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 10 mins

Ready Time: 6 hrs 40 mins


• heat 2 tablespoons olive oil in large saucepan or dutch oven over medium-high heat. cook and stir lamb in hot oil until lightly browned, 5 to 7 minutes.
• pour 1/2 cup wine into saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• stir 2 cups water, 5 cloves garlic, 1 tablespoon tomato paste, 1 beef bouillon cube, bay leaves, cumin, oregano, and black pepper to lamb mixture. bring mixture to a boil, reduce heat to low, partially cover the saucepan with a lid, and simmer until lamb is very tender, 1 to 2 hours. transfer lamb to a bowl and reserve cooking liquid.
• heat remaining olive oil in a deep pot over medium-high heat. cook and stir chorizo and cooked lamb in hot oil until lightly browned, 3 to 5 minutes.
• stir onion, green pepper, and remaining minced garlic into chorizo mixture; saute until vegetables soften and onion is translucent, about 5 minutes. add remaining wine, olives, 1 tablespoon tomato paste, and remaining bouillon cube; cook, stirring frequently, until flavors combine, about 5 minutes more.
• pulse corn and 1 1/2 cups reserved lamb broth together in a blender or food processor until mixture has a thick and chunky consistency. stir corn mixture into lamb-chorizo mixture.
• reduce heat to medium and stir masa harina, sugar, vinegar, and salt into lamb mixture; cook, stirring occasionally, until mixture has a hearty cornmeal porridge-consistency. season with salt and remove from heat.
• make a pocket out of one corn husk and fill 3/4 full with lamb mixture, leaving a top flap. wrap another husk around the filled pocket. fold top flap over the pocket. tie twine length- and width-wise around the tamale several times so that packet is secure, but has room for filling to expand during cooking. repeat with remaining husks and filling.
• fill a pot with 2-inches of water; bring to a simmer. place tamales upright in simmering water, cover the pot, and cook, adding water as necessary, until filling is hot and set, about 40 minutes. cool tamales until completely set, at least 3 hours.

Healthy Chocolate Morning Muffins

Ingredients

• Servings: 1
• 1 cup chocolate chips
• 1 cup brown sugar
• 7/8 cup whole wheat flour
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup soy milk
• 1/4 cup grapeseed oil
• 1/4 cup unsweetened applesauce
• 2 eggs
• 2 teaspoons apple cider vinegar
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c). grease 12 muffin cups or line with paper liners.
• whisk chocolate chips, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a bowl. whisk soy milk, oil, applesauce, eggs, vinegar, and vanilla extract together in a separate bowl; stir into flour mixture until batter is just combined. spoon batter into prepared muffin cups until each cup is 3/4-full.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

The Ultimate Celery Root Salad

Ingredients

• Servings: 6
• 1 large celery root with leaves - halved, peeled, and thinly sliced
• 1/4 cup chopped fresh cilantro
• 3 tablespoons chopped pecans
• 1/3 cup mayonnaise
• 1/2 lemon, zested and juiced
• 1/4 teaspoon ground coriander
• 1/4 teaspoon celery seed
• 1/4 teaspoon salt (optional)

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• place celery root and leaves, cilantro, and pecans in a large bowl. whisk mayonnaise, lemon juice, lemon zest, coriander, celery seed, and salt in a small bowl; pour over celery root and toss to coat. cover and refrigerate for at least 30 minutes before serving.

Healthy Tartar Sauce

Ingredients

• Servings: 1
• 1 egg yolk (optional)
• 1 cup fat-free mayonnaise
• 2 tablespoons diced cucumber
• 1/2 lemon, juiced
• 1 tablespoon diced onion
• 1 1/2 teaspoons vinegar
• 1 teaspoon mustard
• 1 small garlic clove, pressed

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• beat egg yolk and mayonnaise together in a bowl; stir cucumber, lemon juice, onion, vinegar, mustard, and garlic into the mayonnaise mixture.
• cover bowl with plastic wrap and refrigerate at least 1 hour.

Easy Lentils Side Dish

Ingredients

• Servings: 4
• 1 cup lentils
• 2 cups water
• 1 potato, peeled and cubed
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 tablespoons minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onion

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• combine lentils and water in a saucepan over medium heat; bring to a boil and cook about 20 minutes.
• stir potato, red bell pepper, onion, garlic, salt, and pepper into the lentils; continue cooking until the potato and lentils are tender and cooked through, about 15 minutes more. garnish with cilantro and green onion to serve.

Easy Lentils Side Dish

Ingredients

• Servings: 4
• 1 cup lentils
• 2 cups water
• 1 potato, peeled and cubed
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 tablespoons minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onion

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• combine lentils and water in a saucepan over medium heat; bring to a boil and cook about 20 minutes.
• stir potato, red bell pepper, onion, garlic, salt, and pepper into the lentils; continue cooking until the potato and lentils are tender and cooked through, about 15 minutes more. garnish with cilantro and green onion to serve.

Rhubarb Strawberry Crisp

Ingredients

• Servings: 1
• 4 cups chopped rhubarb
• 2 cups sliced fresh strawberries
• 3/4 cup honey
• 1/3 cup whole wheat flour
• 1/2 teaspoon ground cinnamon
• 1 cup whole wheat flour
• 1 cup rolled oats
• 1/4 cup molasses
• 1/4 teaspoon ground nutmeg
• 1/2 cup butter, cut into pieces

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• combine rhubarb, strawberries, honey, 1/3 cup flour, and cinnamon in a large bowl; let rest for 5 to 10 minutes, stirring occasionally. transfer fruit mixture to a 9x13-inch baking dish.
• mix remaining 1 cup flour, rolled oats, molasses, and nutmeg in another bowl. cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. sprinkle crumb mixture over fruit.
• bake in preheated oven until crumb topping is golden brown, 35 to 40 minutes.

Healthy Tartar Sauce

Ingredients

• Servings: 1
• 1 egg yolk (optional)
• 1 cup fat-free mayonnaise
• 2 tablespoons diced cucumber
• 1/2 lemon, juiced
• 1 tablespoon diced onion
• 1 1/2 teaspoons vinegar
• 1 teaspoon mustard
• 1 small garlic clove, pressed

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• beat egg yolk and mayonnaise together in a bowl; stir cucumber, lemon juice, onion, vinegar, mustard, and garlic into the mayonnaise mixture.
• cover bowl with plastic wrap and refrigerate at least 1 hour.

The Ultimate Celery Root Salad

Ingredients

• Servings: 6
• 1 large celery root with leaves - halved, peeled, and thinly sliced
• 1/4 cup chopped fresh cilantro
• 3 tablespoons chopped pecans
• 1/3 cup mayonnaise
• 1/2 lemon, zested and juiced
• 1/4 teaspoon ground coriander
• 1/4 teaspoon celery seed
• 1/4 teaspoon salt (optional)

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• place celery root and leaves, cilantro, and pecans in a large bowl. whisk mayonnaise, lemon juice, lemon zest, coriander, celery seed, and salt in a small bowl; pour over celery root and toss to coat. cover and refrigerate for at least 30 minutes before serving.

Rhubarb Strawberry Crisp

Ingredients

• Servings: 1
• 4 cups chopped rhubarb
• 2 cups sliced fresh strawberries
• 3/4 cup honey
• 1/3 cup whole wheat flour
• 1/2 teaspoon ground cinnamon
• 1 cup whole wheat flour
• 1 cup rolled oats
• 1/4 cup molasses
• 1/4 teaspoon ground nutmeg
• 1/2 cup butter, cut into pieces

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• combine rhubarb, strawberries, honey, 1/3 cup flour, and cinnamon in a large bowl; let rest for 5 to 10 minutes, stirring occasionally. transfer fruit mixture to a 9x13-inch baking dish.
• mix remaining 1 cup flour, rolled oats, molasses, and nutmeg in another bowl. cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. sprinkle crumb mixture over fruit.
• bake in preheated oven until crumb topping is golden brown, 35 to 40 minutes.

Cuban Tamales

Ingredients

• Servings: 28
• 1/4 cup olive oil, divided
• 1 1/2 pounds boneless country-style lamb ribs, cut into small pieces
• 1 cup dry wine, divided
• 2 cups water
• 10 cloves garlic, minced, divided
• 2 tablespoons tomato paste, divided
• 2 cubes beef bouillon (such as knorr®)
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 links spanish chorizo sausage (such as goya®), thinly sliced
• 1 yellow onion, diced
• 1 small green bell pepper, chopped
• 1/2 cup pimento-stuffed green olives
• 4 cups frozen corn, thawed
• 1 1/2 cups masa harina
• 2 tablespoons sugar
• 1 tablespoon vinegar
• 1 teaspoon salt, or to taste
• 1 (8 ounce) package dried corn husks, soaked in warm water
• kitchen twine, cut into 12-inch lengths

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 10 mins

Ready Time: 6 hrs 40 mins


• heat 2 tablespoons olive oil in large saucepan or dutch oven over medium-high heat. cook and stir lamb in hot oil until lightly browned, 5 to 7 minutes.
• pour 1/2 cup wine into saucepan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• stir 2 cups water, 5 cloves garlic, 1 tablespoon tomato paste, 1 beef bouillon cube, bay leaves, cumin, oregano, and black pepper to lamb mixture. bring mixture to a boil, reduce heat to low, partially cover the saucepan with a lid, and simmer until lamb is very tender, 1 to 2 hours. transfer lamb to a bowl and reserve cooking liquid.
• heat remaining olive oil in a deep pot over medium-high heat. cook and stir chorizo and cooked lamb in hot oil until lightly browned, 3 to 5 minutes.
• stir onion, green pepper, and remaining minced garlic into chorizo mixture; saute until vegetables soften and onion is translucent, about 5 minutes. add remaining wine, olives, 1 tablespoon tomato paste, and remaining bouillon cube; cook, stirring frequently, until flavors combine, about 5 minutes more.
• pulse corn and 1 1/2 cups reserved lamb broth together in a blender or food processor until mixture has a thick and chunky consistency. stir corn mixture into lamb-chorizo mixture.
• reduce heat to medium and stir masa harina, sugar, vinegar, and salt into lamb mixture; cook, stirring occasionally, until mixture has a hearty cornmeal porridge-consistency. season with salt and remove from heat.
• make a pocket out of one corn husk and fill 3/4 full with lamb mixture, leaving a top flap. wrap another husk around the filled pocket. fold top flap over the pocket. tie twine length- and width-wise around the tamale several times so that packet is secure, but has room for filling to expand during cooking. repeat with remaining husks and filling.
• fill a pot with 2-inches of water; bring to a simmer. place tamales upright in simmering water, cover the pot, and cook, adding water as necessary, until filling is hot and set, about 40 minutes. cool tamales until completely set, at least 3 hours.

Easy Lentils Side Dish

Ingredients

• Servings: 4
• 1 cup lentils
• 2 cups water
• 1 potato, peeled and cubed
• 1 red bell pepper, chopped
• 1 onion, chopped
• 2 tablespoons minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onion

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• combine lentils and water in a saucepan over medium heat; bring to a boil and cook about 20 minutes.
• stir potato, red bell pepper, onion, garlic, salt, and pepper into the lentils; continue cooking until the potato and lentils are tender and cooked through, about 15 minutes more. garnish with cilantro and green onion to serve.

The Ultimate Celery Root Salad

Ingredients

• Servings: 6
• 1 large celery root with leaves - halved, peeled, and thinly sliced
• 1/4 cup chopped fresh cilantro
• 3 tablespoons chopped pecans
• 1/3 cup mayonnaise
• 1/2 lemon, zested and juiced
• 1/4 teaspoon ground coriander
• 1/4 teaspoon celery seed
• 1/4 teaspoon salt (optional)

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• place celery root and leaves, cilantro, and pecans in a large bowl. whisk mayonnaise, lemon juice, lemon zest, coriander, celery seed, and salt in a small bowl; pour over celery root and toss to coat. cover and refrigerate for at least 30 minutes before serving.

Lemon Zest Mango Salsa

Ingredients

• Servings: 8
• 6 tomatoes
• ice water
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 cup chopped fresh cilantro
• 1 lemon, zested and juiced
• 3 tomatoes, diced
• 2 green bell peppers, diced
• 2 ripe mangoes - peeled, pitted, and diced
• 1/2 spanish onion, diced
• 2 cloves garlic, minced
• 1 tablespoon vinegar
• 1 1/2 habanero peppers, diced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ready Time: 2 hrs 10 mins


• bring a large pot of water to a boil; add 6 tomatoes. boil tomatoes until skin starts to peel, 1 to 2 minutes. remove tomatoes with a slotted spoon and place in a bowl of ice water until cool enough to handle, about 5 minutes. peel skin, cut in half, and remove seeds. blend seeded tomatoes in a blender until smooth.
• heat olive oil in a skillet over high heat. cook and stir 2 cloves garlic until fragrant, 1 to 2 minutes. add pureed tomatoes, cilantro, and lemon zest; bring to a boil, lower heat, cover, and simmer about 1 hour.
• place 3 diced tomatoes, green bell pepper, mangoes, onion, and 2 cloves garlic in a large bowl. pour tomato mixture into bowl; stir to coat. add lemon juice, vinegar, and habanero peppers; mix well. chill in refrigerator for at least 30 minutes.

All-american Flag Cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package yellow cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 (3 ounce) package strawberry-flavored jell-o® mix
• 1/2 cup boiling water
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 1/2 cups milk
• 1 cup frozen whipped topping, thawed
• 1/2 cup fresh blueberries
• 2 cups frozen whipped topping, thawed
• 1/2 cup fresh blueberries
• 1 1/2 cups sliced fresh strawberries
• 1/2 cup miniature marshmallows

Recipe

Cook Time: 35 mins Ready Time: 3 hrs 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9x13-inch baking pan.
• stir yellow cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl until moistened; beat with a mixer on medium speed for 2 minutes. pour batter into prepared baking pan.
• bake cake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 35 minutes. cool completely on a wire rack. poke holes about 1 inch apart all over the cake with a fork.
• dissolve strawberry gelatin in boiling water in a bowl and pour gelatin slowly over the cake, letting gelatin seep into holes. refrigerate cake until gelatin sets, about 1 hour. transfer cake to a serving platter and cut in half horizontally.
• mix instant vanilla pudding mix with milk in a bowl and whisk until thickened, about 2 minutes; stir in 1/2 cup blueberries. spread blueberry filling onto bottom of cake and place top of cake over the filling. spread 2 cups whipped topping smoothly over top and sides of cake and arrange 1/2 cup blueberries in a square in the upper left corner of the cake for stars. arrange alternating layers of strawberries and miniature marshmallows into horizontal red and stripes.

Easy Frankfurters

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 red onion, chopped
• 1 teaspoon red chili powder
• 1/4 teaspoon garam masala
• 1 (16 ounce) package frankfurters, sliced
• 1 tablespoon ketchup (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat oil in a skillet over medium heat; cook and stir onion in hot oil until slightly pink, about 5 minutes. add red chili powder and garam masala; stir to coat the onion. stir the frankfurter slices into the onion mixture; cook and stir until hot, about 2 minutes. pour the ketchup over the frankfurters; stir to coat.

Indian Bread Pudding (double Ka Meeta)

Ingredients

• Servings: 8
• 10 slices bread, crusts removed and bread cut into triangles diagonally
• 1 cup vegetable oil for frying, or as needed
• 1 cup sugar
• 1 1/2 cups water
• 1/2 teaspoon ground cardamom (optional)
• 2 cups whole milk
• 1/4 cup raisins
• 1/4 cup chopped almonds
• 1/4 cup chopped cashews

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat oven to 300 degrees f (150 degrees c).
• place bread triangles onto a baking sheet and toast in the preheated oven until lightly browned and dry, about 5 minutes per side.
• heat vegetable oil in a large skillet over medium heat. fry bread triangles, working in batches, until golden brown, 2 to 4 minutes. remove bread with a slotted spoon and drain on a paper towel-lined plate.
• whisk sugar, water, and cardamom together in a saucepan; cook over medium heat until syrup has reduced slightly, 10 to 15 minutes. dip bread triangles into syrup until fully soaked and transfer to a plate.
• simmer milk in a heavy-bottomed saucepan over medium-low heat. transfer soaked bread triangles to the simmering milk; cook over low heat until the milk is absorbed into the bread and the fat separates, 10 to 15 minutes. stir in raisins. garnish with almonds and cashews.