Asparagus Torte

Ingredients

• Servings: 10
• cooking spray
• 3 cups chopped fresh asparagus, or more to taste
• 1 onion, chopped
• 1 cup whole wheat flour
• 1 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 1/2 cup vegetable oil
• 4 eggs
• 2 tablespoons water
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• mix asparagus, onion, flour, parmesan cheese, and parsley together in a bowl.
• whisk 1/2 cup vegetable oil, eggs, water, salt, and pepper together in a separate bowl; pour over asparagus mixture. stir asparagus mixture until well combined; spread in the prepared baking dish.
• bake in the preheated oven until a knife inserted into the center of the torte comes out clean, about 45 minutes.

Cofer's Hot Wings

Ingredients

• Servings: 8
• 4 cups vegetable oil for frying
• 1/4 cup butter
• 5 tablespoons buffalo wing sauce
• 1 tablespoon distilled vinegar
• 4 pounds chicken wings, tips removed and wings cut in half at joint

Recipe

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


• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• melt butter in a skillet over low heat. stir wing sauce and vinegar into melted butter until fully incorporated and heated through.
• working in batches, cook chicken wings in hot oil until no longer pink at the bone and the juices run clear, about 10 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c). transfer cooked wings to hot sauce mixture and turn to coat completely. leave wings in sauce for 2 to 3 minutes to soak up flavors. remove to a serving plate.

Crawford Berry Smoothie

Ingredients

• Servings: 1
• 1 cup whole strawberries
• 1 cup soy milk
• 1 banana
• 1 tablespoon agave nectar
• 1 tablespoon ground flax seed meal
• 1/4 teaspoon vanilla extract

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend strawberries, soy milk, banana, agave nectar, flax seed, and vanilla extract in a blender until creamy.

french toast roll-ups

Ingredients

• Servings: 24
• 1 (8 ounce) package cream cheese, softened
• 1 egg yolk
• 1 cup sugar, divided
• 24 slices bread, crusts removed
• 1 tablespoon ground cinnamon
• 3 tablespoons butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• beat cream cheese, egg yolk, and 1/4 cup sugar together in a bowl until smooth. pour melted butter into a separate shallow bowl. mix remaining 3/4 cup sugar and cinnamon together in a third shallow bowl.
• spread even amounts of the cream cheese mixture one side of each bread slice. roll the bread into a cylinder around the cream cheese filling. brush melted butter around the outside of each cylinder and roll the cylinders in the cinnamon-sugar mixture to coat.
• arrange the rolls in a dish, cover with plastic wrap, and freeze for at least 2 hours.
• preheat oven to 400 degrees f (200 degrees c).
• transfer frozen rolls to a baking dish and bake in preheated oven until hot in the center, 10 to 12 minutes.

pumpkin yogurt raisin muffins

Ingredients

• Servings: 12
• dry mixture:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons ground ginger
• wet mixture:
• 1 cup plain yogurt
• 1 cup pumpkin puree
• 1 cup sugar
• 2 eggs
• 1 cup sultana raisins

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups.
• mix flour, baking powder, baking soda, and ginger together in a bowl.
• beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. fold sultana raisins into the yogurt mixture. stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full.
• bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. cool in pans for 5 minutes before transferring to a serving platter.

tempeh delight

Ingredients

• Servings: 8
• 1/4 cup soy sauce
• 1/4 cup water
• 1/4 cup maple syrup
• 3 cloves garlic, or more to taste
• 2 tablespoons chopped fresh ginger
• 2 tablespoons olive oil
• 2 (8 ounce) packages tempeh, sliced diagonally

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• process soy sauce, water, maple syrup, garlic, and ginger together in a food processor or blender until smooth.
• pour oil into a baking dish. place tempeh on top of oil and pour soy sauce mixture over tempeh. cover dish with aluminum foil and marinate for 1 to 2 hours.
• preheat oven to 350 degrees f (175 degrees c).
• bake tempeh, covered with aluminum foil, in the preheated oven for 30 minutes. remove aluminum foil, increase heat to 375 degrees f (190 degrees c) and continue baking until tempeh is slightly brown, about 15 minutes more.

Sunday School Fudge

Ingredients

• Servings: 3
• 1 cup confectioners' sugar
• 1 (3 ounce) package cream cheese, softened
• 1/2 teaspoon vanilla extract
• 2 (1 ounce) squares unsweetened chocolate, melted
• salt to taste
• 1 (1.75 ounce) package red and green sprinkles (jimmies)

Recipe

• blend confectioners sugar, cream cheese, vanilla, melted chocolate, and salt together with an electric mixer until smooth. (you can also put all the ingredients together in a heavy plastic bag, and squish with your hands until well combined.)
• press into a 8 x 5.25 x 1 1/2 foil pan. top with red and green sprinkles. let harden before eating.

fresh israeli salad

Ingredients

• Servings: 3
• 2 vine-ripened tomatoes, cut into 1/4-inch cubes
• 1 red bell pepper, cut into 1/4-inch cubes
• 1 green bell pepper, cut into 1/4-inch cubes
• 1/2 seedless cucumber, cut into 1/4-inch cubes
• 2 radishes, cut into 1/8-inch cubes
• 2 tablespoons extra-virgin olive oil
• 1 scallion, cut into 1/8-inch cubes
• 1 teaspoon lemon juice, or to taste
• 1/2 teaspoon ground sumac
• salt to taste

Recipe

Preparation Time: 30 mins Ready Time: 50 mins


• toss tomatoes, red bell pepper, green bell pepper, cucumber, radishes, olive oil, scallion, lemon juice, sumac, and salt together in a bowl; let stand for flavors to blend, about 20 minutes.

ground beef chinese casserole

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 cup diced celery
• 3/4 cup water
• 2/3 cup shredded colby-monterey jack cheese
• 1/2 cup sliced almonds
• 1/2 cup sliced mushrooms
• 2 tablespoons soy sauce
• 1/2 teaspoon ground black pepper
• 1 (5 ounce) can chow mein noodles

Recipe

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

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• stir beef, mushroom soup, celery soup, water chestnuts, celery, water, monterey jack cheese, almonds, mushrooms, soy sauce, and black pepper together in the prepared baking dish. cover dish with aluminum foil.
• bake in preheated oven for 45 minutes. remove aluminum foil and sprinkle chow mein noodles over the top of the casserole. continue baking until the casserole browns around the edges, about 30 minutes more.

chocolate cinnamon roll bread machine bread

Ingredients

• Servings: 1
• 1/4 cup water
• 1 cup milk
• 1 egg
• 1 tablespoon vanilla extract
• 3 1/3 cups bread flour
• 1/4 cup sucralose and brown sugar blend (such as splenda® brown sugar blend)
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon cocoa powder (such as hershey's®)
• 1 1/2 teaspoons active dry yeast
• 2 tablespoons margarine, softened
• 1/2 cup peanut butter chips (such as reese's®)
• 1/4 cup semisweet chocolate chips

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 50 mins


• place water, milk, egg, vanilla extract, bread flour, sucralose and brown sugar blend, salt, cinnamon, cocoa powder, yeast, and margarine respectively in the pan of a bread machine. select a 1 1/2-pound loaf cycle with a light crust and press start. add peanut butter chips and semisweet chips when the final knead cycle begins. cool bread for 10 to 15 minutes before slicing.

'good For What Ails Ya' Tomato Tea

Ingredients

• Servings: 2
• 3 cups tomato juice
• 1 tablespoon minced garlic
• 1 tablespoon lemon juice
• 1 tablespoon hot sauce
• 1/2 teaspoon celery salt
• 1 pinch ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• blend tomato juice, garlic, lemon juice, hot sauce, celery salt, and black pepper together in a blender on low until smooth. pour tomato juice mixture into a saucepan.
• heat tomato juice mixture in the saucepan over medium heat until just simmering, about 5 minutes.

Ch-ch-ch Chia Seed Sugar-free Chocolate Pudding

Ingredients

• Servings: 4
• 2 cups hot water
• 1/4 cup cocoa powder
• 1/4 cup chopped dried apricots
• 1/4 cup walnuts
• 1/4 teaspoon liquid stevia
• 1/4 cup chia seeds

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• blend water, cocoa powder, apricots, walnuts, and stevia together in a blender until smooth.
• stir blended cocoa mixture and chia seeds together in a bowl. let pudding sit until thickened, about 30 minutes. transfer pudding to a serving bowl, cover with plastic wrap, and refrigerate until serving.

buffalo bleu chicken soup

Ingredients

• Servings: 8
• 1/4 cup butter
• 3 stalks celery, diced
• 1 small onion, diced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup water
• 3/4 cup half-and-half
• 2 cups cubed, cooked chicken
• 1 1/2 cups shredded cheddar cheese
• 1/3 cup buffalo wing sauce, or more to taste
• 1/4 cup creamy tomato soup
• salt and ground black pepper to taste
• 1/4 cup crumbled blue cheese, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• melt butter in a large pot over medium-high heat. saute celery and onion in melted butter until tender, about 5 minutes.
• sprinkle flour over the celery mixture; cook and stir until the flour absorbs into the butter, about 2 minutes.
• stream chicken broth, water, and half-and-half into the flour mixture while stirring; add chicken, cheddar cheese, buffalo wing sauce, and tomato soup. bring mixture to a simmer and cook, stirring occasionally, until the cheese has melted completely into the liquid, about 10 minutes.
• ladle soup into 8 bowls. top each serving with blue cheese crumbles to serve.

granola almond pancakes

Ingredients

• Servings: 8
• 2 cups unbleached all-purpose flour
• 2 tablespoons sugar, or to taste
• 4 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 cups almond milk (such as silk®)
• 1 (4 ounce) container applesauce
• 2 eggs
• 2 teaspoons almond extract
• 1/2 cup sliced almonds, or to taste
• 1 cup granola (such as back to nature®), or to taste

Recipe

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


• whisk flour, sugar, baking powder, cinnamon, and salt together in a bowl. whisk almond milk, applesauce, eggs, and almond extract together in a separate bowl. add flour mixture to almond milk mixture and stir until batter is just moistened. stir granola and almonds into batter.
• heat a lightly oiled griddle over medium heat. drop batter by large spoonfuls the griddle and cook until form and the edges are dry, 3 to 4 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.

Christmas Cheese Ball

Ingredients

• Servings: 30
• 2 (8 ounce) packages cream cheese, softened
• 2 cups shredded cheddar cheese
• 1 cup chopped green bell pepper, or to taste
• 1/2 large onion, chopped, or to taste
• 1 (4 ounce) jar sliced pimento peppers
• 2 teaspoons worcestershire sauce
• 1 teaspoon lemon juice
• 1 pinch salt

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• mix cream cheese and cheddar cheese together in a bowl using your hands. add green bell pepper, onion, pimento peppers, worcestershire sauce, lemon juice, and salt; mix well. shape mixture into a ball and place in a bowl. cover bowl with plastic wrap and refrigerate for 2 hours.

Grandmother's Boiled Raisin Cake

Ingredients

• Servings: 1
• 1 cup raisins
• 1 1/2 cups water
• 1 egg
• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 3 teaspoons boiling water
• 1/2 teaspoon vanilla extract
• 1/2 cup butter, melted
• 1 cup confectioners' sugar
• 1/3 cup milk
• 1 teaspoon ground cinnamon

Recipe

• heat oven to 325 degrees(165 degrees c). grease a 9 x 5 inch pan. set aside.
• in 3 quart saucepan, boil raisins slowly water until there is 1 cup of water left and the raisins are plump. allow mixture to cool.
• stir in sugar and egg. mix spices with boiling water and add to raisin mixture. add flour, soda, vanilla and last, the melted shortening. blend well. pour into loaf pan.
• bake for 40 to 50 minutes. when cool make glaze by mixing confectioners sugar, ground cinnamon, and milk. spread on top of cooled cake.

easy lentil loaf

Ingredients

• Servings: 2
• 5 cups water
• 1 (16 ounce) package lentils
• 2 tablespoons olive oil
• 1/2 onion, diced
• 1 cup minced fresh spinach
• 1 cup minced carrot
• 1 tablespoon minced garlic
• 12 slices bread, torn into small pieces
• 2 cups vegetable broth
• 4 eggs
• 1/4 cup ketchup
• 1 packet dry vegetable soup mix
• 2 teaspoons dried parsley
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1/4 cup ketchup, or to taste

Recipe

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

Ready Time: 1 hr 55 mins


• bring water and lentils to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until lentils are tender, about 40 minutes. drain.
• preheat oven to 400 degrees f (200 degrees c). grease two 5x9-inch loaf pans.
• heat olive oil in a skillet over medium heat; cook and stir onion, spinach, carrot, and garlic in the hot oil until onion is tender, 5 to 10 minutes.
• mix lentils, onion mixture, bread, vegetable broth, eggs, 1/4 cup ketchup, soup mix, parsley, basil, and black pepper in a bowl. divide mixture into the prepared loaf pans. drizzle 2 tablespoons ketchup over each loaf.
• bake in the preheated oven until cooked through, about 50 minutes. let loaves sit for 10 minutes before serving.

viryta (lithuanian honey liqueur)

Ingredients

• Servings: 2
• 1 lemon
• 1 orange
• 1 pound honey
• 3 1/2 cups bottled water
• 3 cups sugar
• 3 tablespoons caraway seeds
• 25 whole cloves
• 1 tablespoon vanilla extract
• 4 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 2 pints 190 proof grain alcohol

Recipe

mom's brazil nut fruitcake

Ingredients

• Servings: 1
• 3/4 cup all-purpose flour
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 cups brazil nuts
• 1 pound pitted dates
• 1 cup maraschino cherries, drained
• 3 eggs
• 1 teaspoon vanilla extract

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 9x5 inch loaf pan.
• sift the flour, sugar, baking powder, and salt together. mix in the nuts, dates, and cherries.
• beat the eggs until foamy, add the vanilla and the flour mixture. stir until just combined and pour into the prepared pan.
• bake at 300 degrees f (150 degrees c) for 1 hour and 45 minutes. store in the refrigerator, wrapped in foil.

Mango Ceviche

Ingredients

• Servings: 6
• 3 mangos - peeled, seeded, and diced
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 jalapeno peppers, minced
• 1/2 bunch fresh cilantro, minced
• 2 limes, juiced (with pulp)

Recipe

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


• mix mangos, onion, green bell pepper, red bell pepper, jalapeno peppers, cilantro, and lime juice together in a bowl.
• cover bowl with plastic wrap and refrigerate until the ceviche is completely chilled, at least 1 hour.

hawaiian stuffed peppers

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 tablespoon coconut oil
• 2 large onions, sliced
• 1 1/2 teaspoons chinese five-spice powder
• 1 pound lean ground turkey
• 1 1/2 cups light coconut milk
• 1 cup water
• 1 cup jasmine rice
• 1 cup pineapple tidbits
• 6 large red bell peppers - halved, seeded, and stemmed
• 6 slices monterey jack cheese, halved
• 6 slices pepper jack cheese

Recipe

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

Ready Time: 1 hr 50 mins


• heat olive oil and coconut oil in a skillet over low heat; cook and stir onions in the hot oil until tender and golden brown, about 1 hour. remove caramelized onions from pan.
• increase heat under skillet to medium-high heat. sprinkle chinese five-spice powder over turkey. cook and stir turkey in the hot skillet until browned and crumbly, about 10 minutes.
• mix coconut milk, water, rice, caramelized onions, and pineapple into the ground turkey. bring to a boil, reduce heat to low, and simmer until rice is tender, about 25 minutes.
• preheat oven to 400 degrees f (200 degrees c). grease a 9x13-inch casserole dish.
• bring a pot of water to a boil; cook red bell pepper halves in the boiling water until slightly softened, about 10 minutes. drain.
• arrange red bell pepper halves in the prepared casserole dish; spoon turkey mixture into each half. top each stuffed pepper with a slice of pepper jack cheese.
• bake in the preheated oven until cheese is melted and bubbling, about 20 minutes.

kriss kringle cookies

Ingredients

• Servings: 3
• 1 cup butter
• 1 1/2 cups packed brown sugar
• 3 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 pound red and green candied cherries, chopped
• 1 pound chopped pecans
• 1/2 pound chopped blanched almonds
• 1/2 pound brazil nuts, chopped
• 2 pounds pitted dates
• 4 candied pineapple rings, finely chopped
• 1/2 pound chopped walnuts

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• cream the butter and the sugar together. beat in the eggs.
• combine the cherries, pecans, brazil nuts, almonds, dates, pineapple and walnuts. toss to coat with 1/2 cup of the flour.
• sift the remaining flour with cinnamon, salt and baking soda. add the flour mixture to the butter mixture and mix well. stir in the fruit and nut mixture. drop by spoonfuls the prepared baking sheet.
• bake at 350 degrees f (175 degrees c) for 10 to 15 minutes.

coconut mango muffins with candied ginger

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 cup brown sugar
• 1/2 cup flaked coconut
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/4 cup applesauce
• 1 (6 ounce) container plain coconut milk yogurt
• 2 tablespoons skim milk
• 1 tablespoon vegetable oil
• 1 tablespoon honey, or more to taste
• 1/2 cup chopped dried mango
• 8 (1 inch) pieces crystallized ginger, finely chopped
• 2 tablespoons flaked coconut

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• mix all-purpose flour, whole wheat flour, brown sugar, 1/2 cup flaked coconut, baking powder, and salt in a bowl.
• beat the eggs in another large bowl until creamy. add applesauce, coconut milk yogurt, skim milk, vegetable oil, and honey to eggs. blend well.
• stir flour mixture, dried mango, candied ginger, and honey into egg mixture just until blended. spoon batter into muffin cups, filling about 3/4 of each cup. sprinkle 2 tablespoons flaked coconut on top.
• bake in the preheated oven until a toothpick inserted into the middle of a muffin comes out clean, about 20 minutes.

cranberry beef stir fry

Ingredients

• Servings: 6
• 1 (14 ounce) can jellied cranberry sauce
• 2 tablespoons lemon juice
• 3/4 cup broccoli florets
• 3/4 cup sliced carrot
• 3/4 cup sugar snap peas
• 3/4 cup sliced onion
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 pounds cubed beef stew meat
• 1 teaspoon ground ginger

Recipe

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


• mix cranberry sauce and lemon juice in a bowl.
• heat a large skillet over medium heat; cook and stir broccoli, carrot, snap peas, and onion in hot skillet until tender, about 5 minutes. transfer vegetables to a plate. return skillet to stove and heat olive oil and garlic over medium heat. add beef; cook and stir beef until browned, about 5 minutes.
• stir vegetables, cranberry sauce mixture, and ginger into beef and continue to cook until cranberry sauce is melted and vegetables and beef are coated, about 5 minutes more.

lucy's carrot pudding

Ingredients

• Servings: 8
• 1/2 cup butter
• 1 cup sugar
• 1 tablespoon minced carrot (optional)
• 1 cup peeled and shredded potatoes
• 1 cup all-purpose flour
• 2 cups raisins
• salt to taste
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 cup green apples
• 1/2 cup sugar
• 1 1/2 tablespoons cornstarch
• 1 cup water
• 2 tablespoons butter
• 1 1/2 tablespoons lemon juice

Recipe

• cream 1/2 cup butter or margarine and 1 cup sugar. mix in carrots, potatoes, and raisins. sift flour, baking soda, salt, and spices together; mix into the creamed mixture. stir in apples.
• fill cans 2/3 full with pudding mixture. cover with foil.
• place cans in a roasting pan with 2 to 3 inches of water. steam at 300 degrees f (150 degrees c) for 2 1/2 to 3 hours.
• stir together 1/2 cup sugar and cornstarch. combine mixture with water in a saucepan. cook and stir over low heat until thick. stir in 2 tablespoons butter or margarine and lemon juice. serve warm over pudding.

Wheat Berry Salad With Olives And Garlic

Ingredients

• Servings: 4
• 3 cups water
• 1 cup wheat berries
• 1 teaspoon olive oil, or as needed
• 5 cloves garlic, minced
• 1 cup pitted and finely chopped kalamata olives
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• bring water to a boil in a saucepan; add wheat berries, lower heat to medium-low, and cook until wheat berries are tender and water is absorbed, 1 to 1 1/2 hours.
• heat olive oil in a skillet over medium-low heat; saute garlic until fragrant, 1 to 2 minutes. add olives; cook and stir for 10 minutes. add wheat berries to olive mixture. cook and stir wheat berries-olive mixture until heated through, about 5 minutes. season with salt.

mincemeat and pumpkin layer pie

Ingredients

• Servings: 1
• 1 1/2 cups prepared, meatless mincemeat
• 1 egg, beaten
• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 recipe pastry for a 9 inch single crust pie
• 1 cup whipped cream

Recipe

• preheat oven to 425 degrees f (220 degrees c).
• beat together egg, pumpkin, sugar, spices, and salt with rotary beater.
• spread mincemeat into the bottom of the pastry shell. pour pumpkin mixture over mincemeat.
• bake for 35 to 40 minutes. serve with whipped cream, slightly warm or cool, but not cold.

crunchy nutty granola

Ingredients

• Servings: 4
• 7 1/2 cups rolled oats
• 1 1/2 cups oat bran
• 1 1/2 cups wheat germ
• 1 cup sweetened shredded coconut
• 1 cup hulled pumpkin seeds
• 1 cup broken walnuts
• 1 cup broken pecans
• 1 cup hulled sunflower seeds
• 1 cup slivered almonds
• 2 teaspoons kosher salt
• 2 teaspoons ground cinnamon
• 1/2 cup vegetable oil
• 1/2 cup coconut oil
• 1/2 cup maple syrup
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 2 cups sweetened dried cranberries

Recipe

Preparation Time: 40 mins Cook Time: 45 mins Ready Time: 1 hr 45 mins


• preheat oven to 325 degrees f (165 degrees c). line 2 large rimmed baking sheets with parchment paper or aluminum foil.
• stir rolled oats, oat bran, wheat germ, shredded coconut, pumpkin seeds, walnuts, pecans, sunflower seeds, and slivered almonds together in a large bowl until thoroughly combined.
• mix kosher salt and cinnamon together in a saucepan, place over medium-high heat, and add vegetable oil and coconut oil. heat until coconut oil is melted and oil mixture is hot. stir maple syrup and honey into oil mixture until incorporated; remove from heat and stir in vanilla extract.
• pour oil mixture over dry ingredients and stir thoroughly to coat. spread granola prepared baking sheets.
• bake in the preheated oven for 15 minutes; stir granola. bake for 15 more minutes and stir; repeat, baking 15 minutes (45 minutes total baking time). let granola cool, transfer to large bowl, and stir dried cranberries into granola.

mincemeat and pumpkin layer pie

Ingredients

• Servings: 1
• 1 1/2 cups prepared, meatless mincemeat
• 1 egg, beaten
• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 recipe pastry for a 9 inch single crust pie
• 1 cup whipped cream

Recipe

• preheat oven to 425 degrees f (220 degrees c).
• beat together egg, pumpkin, sugar, spices, and salt with rotary beater.
• spread mincemeat into the bottom of the pastry shell. pour pumpkin mixture over mincemeat.
• bake for 35 to 40 minutes. serve with whipped cream, slightly warm or cool, but not cold.

Slow Cooker Spanish Beef Stew

Ingredients

• Servings: 6
• 1 pound beef stew meat
• salt and ground black pepper to taste
• 1/2 cup chopped spanish onion
• 2 cloves garlic, minced
• 2 cups chopped red potatoes
• 1 (14.5 ounce) can diced tomatoes
• 1 (12 ounce) jar sofrito
• 1/2 cup pitted and halved green olives

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 20 mins


• heat a large skillet over medium heat. cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
• return skillet to heat and heat the retained drippings. saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
• stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
• cook on low until beef and potatoes are fork-tender, 4 to 5 hours.

trinidadian callaloo soup

Ingredients

• Servings: 8
• 2 slices bacon, chopped
• 2 onions, chopped
• 1 green bell pepper, chopped
• 1 stalk celery, chopped
• 1 clove garlic
• 3 cups water, or as needed
• 2 (10 ounce) packages frozen okra, thawed
• 1 (10 ounce) box frozen chopped spinach, thawed
• 1/4 teaspoon hot pepper sauce, or to taste
• salt and ground black pepper to taste
• 2 (6 ounce) cans crab, drained (optional)

Recipe

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


• heat bacon in a saucepan over medium heat until fat begins to render, about 2 minutes; stir in onions, green bell pepper, celery, and garlic. cook and stir mixture until onions are translucent, about 5 minutes.
• pour water into bacon mixture; stir in okra and spinach. bring soup to a simmer; cook for 30 minutes. season with hot pepper sauce, salt, and pepper.
• blend soup until smooth using an immersion blender. alternatively, pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth.
• return soup to a simmer in saucepan over low heat; stir in crab. simmer until crab is heated through, about 5 minutes.

Quick Sauerkraut Russian-style

Ingredients

• Servings: 1
• 2 pounds shredded cabbage
• 2 carrots, grated
• 2 tablespoons kosher salt
• 1 (1 liter) bottle spring water
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix cabbage and carrots in a large ceramic or glass jar at least 1 gallon in volume.
• stir salt into spring water in a large bowl until dissolved; pour over cabbage mixture which should be completely submerged. use an inverted small saucer to keep pressure on cabbage to keep it submerged in the liquid.
• cover container with a clean kitchen towel. poking holes through the cabbage mixture to the bottom of the container with the handle of a wooden spoon to help gas escape once a day, keep on counter at room temperature for 3 days.
• pour a small amount of the liquid from the container into a small bowl; stir sugar into the liquid until dissolved. return the liquid to the container.
• cover container, again assuring the vegetables are submerged in liquid. keep on counter for 2 days more, again poking holes into the mixture to help trapped gasses escape daily.
• transfer vegetables and liquid to jars, seal, and refrigerate between uses.

walnut coconut butter

Ingredients

• Servings: 8
• 1 cup walnuts
• 1/2 cup unsweetened coconut
• 1 teaspoon coconut sugar
• 1/2 teaspoon ground cinnamon

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spread walnuts a baking sheet.
• bake walnuts in the preheated oven until fragrant, about 7 minutes. add coconut to the walnuts and bake until coconut is toasted, about 3 more minutes. remove from oven and cool.
• blend walnuts, coconut, sugar, and cinnamon together in a food processor until smooth.

susan's beef stroganoff

Ingredients

• Servings: 4
• 1 pound beef stew meat, sliced thinly
• 1 onion, chopped
• 2 cups water
• 2 cubes beef bouillon (such as oxo®), crumbled
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (16 ounce) package egg noodles

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 45 mins

Ready Time: 1 hr 55 mins


• heat a large skillet over medium heat. cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned, about 5 minutes more.
• pour water into the skillet; add beef bouillon. reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
• stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 minutes.
• bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. divide noodles between 4 plates and spoon beef mixture over the noodles.

country style chicken sausage eggs benedict

Ingredients

• Servings: 4
• 1 (7 ounce) package al fresco® country style chicken patties
• 4 large eggs
• 1 cup plain lowfat yogurt
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt, divided
• 1/2 teaspoon dijon mustard
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon dill or parsley, finely chopped (optional)
• 1 tablespoon water
• 1 medium fresh tomato, thinly sliced
• 1/2 avocado, pitted, thinly sliced
• 3/4 cup fresh baby spinach
• 4 healthy whole wheat english muffins, sliced and toasted
• extra virgin olive oil cooking spray

Recipe

Ready Time: 25 mins


• separate the eggs, place the egg whites in a small mixing bowl, and the egg yolks into the top of a double boiler.
• use a double boiler to make the hollandaise. add the yogurt, lemon juice to the egg yolks, beat well.
• place over simmering water, stirring frequently until sauce has thickened, approximately 15 minutes, (sauce will thin after 10 minutes and then thicken again).
• remove from heat and stir in 1/2 of the salt, mustard, pepper and dill/parsley (optional). set aside.
• place a non-stick skillet over medium-low heat coated with cooking spray. heat patties for 2 1/2 minutes, turn over and add 1 tbsp of water. cover, heat for an additional 2 1/2 minutes.
• combine the egg whites, water and remaining salt, whisk until slightly frothy.
• heat a medium skillet over medium to low heat, well coated with the cooking spray. pour in the egg whites. as eggs begin to set, using a spatula, lift the edges while tilting the skillet to allow the uncooked egg whites to run to the sides of the pan. cover to finish cooking. cut into 4 servings.
• to assemble the sandwich, layer each english muffin bottom with the spinach and top with tomato, chicken patty, cooked egg , avocado, and top with the hollandaise followed by the muffin top. serve immediately.

raspberry swirl cookies

Ingredients

• Servings: 32
• 1/2 cup flaked coconut
• 1/4 cup walnuts
• 1/2 cup raspberry jam
• 1 (18 ounce) package refrigerated dough
• 3/4 cup confectioners' sugar
• 1 3/4 tablespoons water
• 1/2 teaspoon almond extract

Recipe

Preparation Time: 25 mins Cook Time: 10 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). spread coconut and walnuts a baking sheet.
• bake in the preheated oven until coconut and walnuts are toasted, 5 to 7 minutes. remove from oven and finely chop walnuts.
• combine raspberry jam, coconut, and walnuts together in a bowl.
• divide cookie dough in half. roll 1/2 the dough into a 12x7-inch rectangle on a lightly floured surface. spread half the jam mixture over rolled dough to within 1/2 inch of the edges. carefully roll dough, jelly roll-style, around filling; pinch side seam to seal roll, keeping ends open. repeat with remaining dough and jam mixture. wrap each dough roll in plastic wrap and refrigerate until firm, about 1 hour.
• preheat oven to 350 degrees f (175 degrees c). remove plastic wrap from rolls.
• cut dough into 1/4-inch thick slices and arrange on a baking sheet.
• bake in the preheated oven until edges just begin to brown, 7 to 9 minutes. cool cookies for 1 minute on the baking sheet and transfer to wire racks.
• whisk confectioners' sugar, water, and almond extract together in a bowl until smooth; drizzle over warm cookies.

shrimp crepes

Ingredients

• Servings: 10
• cooking spray
• crepes:
• 1 1/2 cups milk
• 3 eggs
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• filling:
• 1 1/2 cups water
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons butter
• 4 cloves garlic, minced
• 2 pounds shrimp, peeled and deveined
• 8 ounces lobster meat (optional)
• 1 tablespoon lemon juice
• 1 pinch cayenne pepper
• 1/4 cup grated parmesan cheese
• sauce:
• 1 cup milk
• 2 tablespoons mayonnaise
• 1 tablespoon all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• spray a 9x12-inch baking dish with cooking spray.
• beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
• heat a non-stick skillet over medium heat. pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
• whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
• place butter and garlic in a non-stick skillet over low heat. cover skillet and cook until garlic is golden brown, about 7 minutes. add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
• whisk water-flour mixture and stir into shrimp mixture. sprinkle parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. remove skillet from heat and spoon shrimp filling each crepe. roll each crepe around filling and place in the prepared baking dish.
• preheat oven to 350 degrees f (175 degrees c).
• combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. drizzle sauce over filled crepes.
• bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.

Boone Dip

Ingredients

• Servings: 8
• 1 1/2 cups shredded cheddar cheese
• 1 (8 ounce) package cream cheese
• 1/2 cup mayonnaise
• 1 (3 ounce) jar bacon bits (such as hormel®)
• 2 green onions, chopped, or more to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix cheddar cheese, cream cheese, mayonnaise, bacon bits, and green onions together in a bowl; transfer to an 8-inch square baking dish.
• bake in the preheated oven until dip is bubbling and cheese is melted, 15 to 20 minutes.

Pina Colada Smoothie (vegan)

Ingredients

• Servings: 1
• 3 cubes ice cubes, or as needed
• 1 banana
• 1 cup fresh pineapple chunks
• 1/2 cup coconut milk
• 1/2 cup soy milk
• 1 tablespoon agave nectar
• 1 tablespoon ground flax seed
• 1 teaspoon pure vanilla extract

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend ice, banana, pineapple, coconut milk, soy milk, agave nectar, flax seed, and vanilla extract in a blender until smooth. pour smoothie into a tall glass.

Green Borscht

Ingredients

• Servings: 8
• 3 eggs, or more to taste
• 3 potatoes, cut into cubes, or more to taste
• 1/2 cup rice
• 1 bunch green onions, finely chopped
• salt to taste
• 1 bunch fresh spinach, stems removed and leaves chopped
• 1 bunch fresh parsley, chopped
• 1/4 cup sour cream, or more to taste
• 1 teaspoon chopped fresh dill, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• place eggs in a saucepan and cover with salted cold water. bring to a boil, remove from heat, cover saucepan, and let eggs stand in hot water, 10 to 12 minutes. drain water from saucepan and cover eggs with ice water until chilled, about 10 minutes. peel eggs and chop or shred.
• fill a large pot halfway with water; bring to a boil. add potatoes, rice, green onions; reduce heat and simmer until potatoes are mostly tender, 15 to 20 minutes. add spinach and parsley; continue simmering until wilted, 5 to 7 minutes.
• stir sour cream into soup until well mixed; add dill. bring soup back to a boil, remove pot from heat, and stir eggs into soup. season with salt.

country style chicken sausage eggs benedict

Ingredients

• Servings: 4
• 1 (7 ounce) package al fresco® country style chicken patties
• 4 large eggs
• 1 cup plain lowfat yogurt
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt, divided
• 1/2 teaspoon dijon mustard
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon dill or parsley, finely chopped (optional)
• 1 tablespoon water
• 1 medium fresh tomato, thinly sliced
• 1/2 avocado, pitted, thinly sliced
• 3/4 cup fresh baby spinach
• 4 healthy whole wheat english muffins, sliced and toasted
• extra virgin olive oil cooking spray

Recipe

Ready Time: 25 mins


• separate the eggs, place the egg whites in a small mixing bowl, and the egg yolks into the top of a double boiler.
• use a double boiler to make the hollandaise. add the yogurt, lemon juice to the egg yolks, beat well.
• place over simmering water, stirring frequently until sauce has thickened, approximately 15 minutes, (sauce will thin after 10 minutes and then thicken again).
• remove from heat and stir in 1/2 of the salt, mustard, pepper and dill/parsley (optional). set aside.
• place a non-stick skillet over medium-low heat coated with cooking spray. heat patties for 2 1/2 minutes, turn over and add 1 tbsp of water. cover, heat for an additional 2 1/2 minutes.
• combine the egg whites, water and remaining salt, whisk until slightly frothy.
• heat a medium skillet over medium to low heat, well coated with the cooking spray. pour in the egg whites. as eggs begin to set, using a spatula, lift the edges while tilting the skillet to allow the uncooked egg whites to run to the sides of the pan. cover to finish cooking. cut into 4 servings.
• to assemble the sandwich, layer each english muffin bottom with the spinach and top with tomato, chicken patty, cooked egg , avocado, and top with the hollandaise followed by the muffin top. serve immediately.

Green Borscht

Ingredients

• Servings: 8
• 3 eggs, or more to taste
• 3 potatoes, cut into cubes, or more to taste
• 1/2 cup rice
• 1 bunch green onions, finely chopped
• salt to taste
• 1 bunch fresh spinach, stems removed and leaves chopped
• 1 bunch fresh parsley, chopped
• 1/4 cup sour cream, or more to taste
• 1 teaspoon chopped fresh dill, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• place eggs in a saucepan and cover with salted cold water. bring to a boil, remove from heat, cover saucepan, and let eggs stand in hot water, 10 to 12 minutes. drain water from saucepan and cover eggs with ice water until chilled, about 10 minutes. peel eggs and chop or shred.
• fill a large pot halfway with water; bring to a boil. add potatoes, rice, green onions; reduce heat and simmer until potatoes are mostly tender, 15 to 20 minutes. add spinach and parsley; continue simmering until wilted, 5 to 7 minutes.
• stir sour cream into soup until well mixed; add dill. bring soup back to a boil, remove pot from heat, and stir eggs into soup. season with salt.

Boone Dip

Ingredients

• Servings: 8
• 1 1/2 cups shredded cheddar cheese
• 1 (8 ounce) package cream cheese
• 1/2 cup mayonnaise
• 1 (3 ounce) jar bacon bits (such as hormel®)
• 2 green onions, chopped, or more to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix cheddar cheese, cream cheese, mayonnaise, bacon bits, and green onions together in a bowl; transfer to an 8-inch square baking dish.
• bake in the preheated oven until dip is bubbling and cheese is melted, 15 to 20 minutes.

Pina Colada Smoothie (vegan)

Ingredients

• Servings: 1
• 3 cubes ice cubes, or as needed
• 1 banana
• 1 cup fresh pineapple chunks
• 1/2 cup coconut milk
• 1/2 cup soy milk
• 1 tablespoon agave nectar
• 1 tablespoon ground flax seed
• 1 teaspoon pure vanilla extract

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend ice, banana, pineapple, coconut milk, soy milk, agave nectar, flax seed, and vanilla extract in a blender until smooth. pour smoothie into a tall glass.

senor caesar salad dressing

Ingredients

• Servings: 16
• 5 anchovy fillets
• 8 cloves garlic
• 1 tablespoon fresh lime juice
• 1 tablespoon mayonnaise
• 1 teaspoon worcestershire sauce
• 1 teaspoon dijon mustard
• 1 teaspoon freshly ground black pepper
• 1 teaspoon pureed chipotle peppers
• 1 teaspoon capers
• 2 drops hot pepper sauce, or to taste
• 1 cup olive oil
• 2 tablespoons red vinegar
• water, as needed (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend anchovy fillets, garlic, lime juice, mayonnaise, worcestershire sauce, dijon mustard, black pepper, chipotle pepper, capers, and hot pepper sauce in a blender until smooth. stream oil into the anchovy mixture while continuing to blend until the oil is fully emulsified into the mixture; repeat with the vinegar. thin dressing with water if too thick.

shrimp crepes

Ingredients

• Servings: 10
• cooking spray
• crepes:
• 1 1/2 cups milk
• 3 eggs
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• filling:
• 1 1/2 cups water
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 2 tablespoons butter
• 4 cloves garlic, minced
• 2 pounds shrimp, peeled and deveined
• 8 ounces lobster meat (optional)
• 1 tablespoon lemon juice
• 1 pinch cayenne pepper
• 1/4 cup grated parmesan cheese
• sauce:
• 1 cup milk
• 2 tablespoons mayonnaise
• 1 tablespoon all-purpose flour

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• spray a 9x12-inch baking dish with cooking spray.
• beat 1 1/2 cups milk and eggs together in a large bowl using an electric mixer until frothy, about 2 minutes. add 1 1/4 cups flour and 1/4 teaspoon salt to milk mixture; beat until incorporated, about 2 more minutes.
• heat a non-stick skillet over medium heat. pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. cook until the top of the crepe is no longer wet and the bottom has turned light brown, about 4 minutes. run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, about 2 more minutes.
• whisk water, 1/4 cup flour, 1/4 teaspoon salt together in a bowl.
• place butter and garlic in a non-stick skillet over low heat. cover skillet and cook until garlic is golden brown, about 7 minutes. add shrimp and lobster meat; stir, cover skillet, and cook until shrimp are bright pink and cooked through, about 5 minutes. add lemon juice and cayenne pepper; stir, cover skillet, and cook for 5 more minutes.
• whisk water-flour mixture and stir into shrimp mixture. sprinkle parmesan cheese over shrimp mixture; cook and stir over medium heat until thickened, about 1 minute. remove skillet from heat and spoon shrimp filling each crepe. roll each crepe around filling and place in the prepared baking dish.
• preheat oven to 350 degrees f (175 degrees c).
• combine 1 cup milk, mayonnaise, and 1 tablespoon flour in a small saucepan; cook and stir over medium heat until bubbling, 2 to 3 minutes. drizzle sauce over filled crepes.
• bake in the preheated oven until crepes are cooked through and sauce is bubbling, 25 to 30 minutes.

senor caesar salad dressing

Ingredients

• Servings: 16
• 5 anchovy fillets
• 8 cloves garlic
• 1 tablespoon fresh lime juice
• 1 tablespoon mayonnaise
• 1 teaspoon worcestershire sauce
• 1 teaspoon dijon mustard
• 1 teaspoon freshly ground black pepper
• 1 teaspoon pureed chipotle peppers
• 1 teaspoon capers
• 2 drops hot pepper sauce, or to taste
• 1 cup olive oil
• 2 tablespoons red vinegar
• water, as needed (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend anchovy fillets, garlic, lime juice, mayonnaise, worcestershire sauce, dijon mustard, black pepper, chipotle pepper, capers, and hot pepper sauce in a blender until smooth. stream oil into the anchovy mixture while continuing to blend until the oil is fully emulsified into the mixture; repeat with the vinegar. thin dressing with water if too thick.

susan's beef stroganoff

Ingredients

• Servings: 4
• 1 pound beef stew meat, sliced thinly
• 1 onion, chopped
• 2 cups water
• 2 cubes beef bouillon (such as oxo®), crumbled
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (16 ounce) package egg noodles

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 45 mins

Ready Time: 1 hr 55 mins


• heat a large skillet over medium heat. cook beef in hot skillet, stirring occasionally, until some of the fat from the meat renders, 1 to 2 minutes; add onion and saute the mixture until the beef is completely browned, about 5 minutes more.
• pour water into the skillet; add beef bouillon. reduce heat to low and cook mixture at a simmer until the liquid is mostly evaporated, about 90 minutes.
• stir cream of mushroom soup into the beef mixture; continue cooking until heated through, 5 to 7 minutes.
• bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. divide noodles between 4 plates and spoon beef mixture over the noodles.

fabienne's 'black-eyed' crab cakes

Ingredients

• Servings: 12
• 1 lemon lemon, zested
• 1 teaspoon mustard powder
• 1 teaspoon seafood seasoning (such as old bay®)
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/3 cup rinsed and drained canned black-eyed peas
• 1 egg
• 1 tablespoon mayonnaise
• 1 (16 ounce) can crab meat, drained and chunked
• 1/3 cup grated parmesan cheese
• 1 cup panko bread crumbs
• 1/4 cup olive oil

Recipe

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


• whisk lemon zest, mustard powder, seafood seasoning, onion powder, and cayenne pepper together in a bowl. add black-eyed peas to lemon zest mixture and smash with a fork until mixture is crumbly. stir egg and mayonnaise into pea mixture; gently fold in crab meat and parmesan cheese until combined.
• form pea mixture into 5-ounce patties. pour bread crumbs into a shallow bowl and press patties into bread crumbs, coating both sides. place patties on a plate and refrigerate until chilled, at least 30 minutes.
• heat olive oil in a skillet over medium heat; fry patties until golden brown, about 4 minutes per side.

Russian Potato And Beef Salad 'olivier'

Ingredients

• Servings: 16
• 1 russet potato
• 3 carrots
• 3 eggs, or more to taste
• 1 pound bologna, cut into pieces
• 1 (15 ounce) can peas, drained
• 3 dill pickles, diced
• 1/3 cup diced onion
• 1 teaspoon fresh dill, or to taste
• salt and ground black pepper to taste
• 2 cups mayonnaise

Recipe

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


• place potato, carrots, and eggs in a pot and pour in enough water to cover; bring to a boil. reduce heat and simmer for 15 minutes. remove carrots using a slotted spoon, cool on a work surface, and dice. continue simmering eggs and potato for 5 more minutes. remove eggs with a slotted spoon and transfer to a bowl of ice water until cooled, about 5 minutes. peel eggs and dice. continue cooking potato until tender, about 5 more minutes. drain pot, cool potato on a work surface; dice.
• combine potato, carrots, eggs, peas, pickles, onion, dill, salt, and pepper in a bowl. stir mayonnaise into salad until evenly coated.

Cheesy Black Bean Guacamole

Ingredients

• Servings: 6
• 3 large avocados - peeled, pitted, and mashed
• 1/2 cup chopped chives
• 1/4 cup chopped fresh cilantro
• 2 large garlic cloves, minced
• 1 tablespoon lime juice
• 2 cups rinsed, drained canned black beans
• 1 1/2 cups grated romano cheese
• 2 large tomatoes, diced
• 1 tablespoon cayenne pepper, or to taste

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• stir mashed avocado, chives, cilantro, garlic, and lime juice together in a bowl; stir in black beans, romano cheese, tomatoes, and cayenne pepper. refrigerate, covered, until ready to serve.

Way-too-easy Steak Marinade

Ingredients

• Servings: 1
• 1/4 cup soy sauce
• 2 tablespoons worcestershire sauce
• 2 large cloves garlic, crushed
• 1 tablespoon honey
• 1 tablespoon brown sugar
• 1/4 teaspoon onion powder

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk soy sauce, worcestershire sauce, garlic, honey, brown sugar, and onion powder together until the sugar is completely dissolved into the liquid.

Peruvian Meat And Rice

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil, or as needed
• 1 pound ground lamb
• 2 tablespoons minced garlic
• 2 tablespoons ground cumin
• 1/2 (2 pound) package frozen diced southern-style hash brown potatoes
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1/4 cup minced onion
• 1 teaspoon soy sauce, or to taste
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh oregano
• 2 tablespoons chopped fresh cilantro
• salt and ground black pepper to taste
• 2 cups hot cooked rice

Recipe

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


• heat vegetable oil in a skillet over medium heat; cook and stir lamb, garlic, and cumin until lamb is browned, 5 to 10 minutes. transfer lamb mixture, including oil, to a pot.
• mix potatoes, tomatoes, and onion into lamb mixture; cook and stir over medium heat until potatoes are cooked through, 15 to 20 minutes. add enough soy sauce to color and season lamb and potato mixture.
• stir parsley, oregano, and cilantro into lamb and potato mixture; season with salt and pepper. serve over cooked rice.

Peanut Butter Rice Krispies® Brownies

Ingredients

• Servings: 16
• 1 (18 ounce) package fudge brownie mix
• 1/2 cup vegetable oil
• 1/4 cup water
• 2 eggs
• 1/3 cup flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/2 cup crunchy peanut butter
• 3/8 cup brown sugar
• 2 tablespoons butter, softened
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 cup butter
• 4 cups miniature marshmallows
• 3 1/2 cups crispy rice cereal (such as rice krispies®)

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• beat brownie mix, vegetable oil, water, and 2 eggs in a bowl until batter is smooth.
• whisk flour, baking powder, and salt together in a small bowl.
• beat peanut butter, brown sugar, and 2 tablespoons butter together in another bowl with an electric mixer until light and creamy. beat 1 egg and vanilla into peanut butter mixture until fluffy. stir flour mixture into peanut butter mixture until just blended.
• pour brownie batter in the prepared baking dish. drop peanut butter mixture by small spoonfuls over the brownie batter.
• bake brownies in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, about 30 minutes; cool.
• melt 1/4 cup butter in a large saucepan over medium heat; add marshmallows and stir until marshmallows are melted. cook mixture until butter and marshmallow flavors are combined, about 2 minutes; remove from heat.
• spread 1/3 the marshmallow mixture over the cooled brownies. stir crispy rice cereal into remaining 2/3 the marshmallow mixture; press in an even layer on top of the brownies. refrigerate until set, about 15 minutes; cut into squares.

jorge's indian-spiced tomato lentil soup

Ingredients

• Servings: 5
• 4 cups low-sodium vegetable broth, divided
• 1 small yellow onion, finely chopped
• 1 clove garlic, finely chopped
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon garam masala
• 1/8 teaspoon cayenne pepper
• 1 cup red lentils
• 1 (14.5 ounce) can no-salt-added diced tomatoes, undrained
• 1 tablespoon fresh lemon juice (optional)
• 1 tablespoon crumbled feta cheese (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• bring 1/2 cup broth to a boil in a pot; reduce heat and simmer. add onion and garlic and simmer until onion is translucent and tender, about 5 minutes. stir coriander, cinnamon, turmeric, garam masala, and cayenne pepper into onion mixture; simmer for 1 minute.
• stir lentils into spiced onion mixture; cook, stirring constantly, for 30 seconds. add remaining 3 1/2 cups broth and tomatoes; bring to a boil. reduce heat to low, cover, and simmer until lentils are tender, 10 to 12 minutes. stir lemon juice into soup and garnish with feta cheese.

Puff Pastry Bear Claws

Ingredients

• Servings: 8
• 1/3 cup superfine sugar
• 1/4 cup unsalted butter, softened
• 2 large egg yolks
• 1/4 teaspoon almond extract
• 1 cup ground almonds
• 1 tablespoon all-purpose flour
• 1 sheet puff pastry, thawed and rolled out into a 16x16-inch square
• 1 egg
• 1 tablespoon water
• 2 tablespoons sliced almonds, or to taste
• 2 tablespoons superfine sugar, or to taste

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• beat 1/3 cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. add eggs yolks and beat well; beat in almond extract. stir ground almonds and flour into butter mixture until mixture has a thick paste-like consistency.
• cut puff pastry into 8 equal pieces. place 1 tablespoon almond mixture in the lower center of each piece. fold top of puff pastry down over the filling and press edges together to seal. make three 1/2-inch cuts equal lengths apart on the bottom edge to make the 'claw'. transfer claws to a baking sheet.
• whisk egg and water together in a bowl. brush each bear claw with egg mixture and sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
• bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.

party sugar cookies

Ingredients

• Servings: 6
• 1 (3 ounce) package fruit flavored jell-o® mix
• 1 cup sugar
• 1 cup shortening
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 3 1/4 cups all-purpose flour
• 1 egg
• 1/4 cup colored sugar for decoration

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, cream together the flavored gelatin, sugar and shortening until smooth. beat in the eggs, one at a time, then stir in vanilla. combine the flour and salt, stir into the creamed mixture.
• divide the dough into four pieces, and refrigerate any dough that is not yet being used. on a lightly floured surface, roll one piece of dough at a time out to 1/4 inch thickness. cut with cookie cutters and place an ungreased cookie sheet. brush the tops of the cookies with egg , and sprinkle with colored sugar.
• bake for 8 to 10 minutes in the preheated oven. do not brown. allow cookies to cool for a few minutes on the cookie sheets before removing to a wire rack to cool completely.

arroz con pollo (peruvian style)

Ingredients

• Servings: 5
• 1 tablespoon vegetable oil
• 5 skinless chicken pieces
• salt and ground black pepper to taste
• 1 large onion, cut into small cubes
• 2 cloves garlic, minced
• 1 cup chopped fresh cilantro
• 3 cups rice
• 2 cups water
• 1 (12 fluid ounce) can
• 1 carrot, cut into small cubes
• 1 cup green peas

Recipe

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


• heat vegetable oil in a heavy pot with a lid over medium heat. season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. remove chicken to a platter, reserving drippings in the pot.
• saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. stir cilantro into the onion mixture; season with salt and pepper. cook and stir mixture for 2 minutes more.
• return chicken to the pot; add rice, water, beer, carrot, and peas. place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.

papa a la huancaina (huancayo-style potatoes)

Ingredients

• Servings: 8
• 12 yukon gold potatoes
• 1 tablespoon olive oil, or to taste
• 1 onion, sliced
• 6 chile peppers, halved lengthwise and seeded
• 1 pound cream cheese, softened
• 1 pound queso fresco (mexican fresh cheese), crumbled
• 1/4 cup vegetable oil
• 1 clove garlic
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/3 cup evaporated milk
• 4 hard-boiled eggs, halved lengthwise
• 8 leaves lettuce
• 8 black olives, pitted and halved

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain and set aside to cool slightly.
• heat olive oil in a skillet over medium heat. cook onion until tender, about 10 minutes.
• bring a small saucepan of water to a boil. boil chile peppers until soft, about 5 minutes. run chiles under cold water to cool until cool enough to handle; remove and discard skins.
• blend onion, chile peppers, cheese, vegetable oil, garlic, salt, and pepper in a blender until smooth. stream evaporated milk into the blended mixture while continuing to blend until a creamy sauce is achieved.
• arrange 1 lettuce leaf each of 8 plates. halve potatoes and arrange 3 halves each lettuce leaf. drizzle creamy sauce over the potatoes. top each with an egg half and two black olive halves.

Tea Cakes Iii

Ingredients

• Servings: 3
• 1 cup butter
• 1 cup confectioners' sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup rolled oats
• 1/8 cup chopped pecans
• 1/3 cup confectioners' sugar for decoration

Recipe

• preheat oven to 300 degrees f (150 degrees c).
• in a medium bowl, cream the confectioners' sugar and margarine together. beat in the vanilla and salt until batter is fluffy and smooth. stir in the flour, rolled oats and pecans. roll into 1 inch balls and place on unprepared cookie sheets.
• bake for 20 to 25 minutes in the preheated oven. when cookies are still slightly warm, roll in confectioners sugar.

corn and roasted red pepper salad

Ingredients

• Servings: 4
• 4 cups frozen corn
• 1 1/2 cups pomegranate-infused red vinegar
• 1 cup roasted red peppers, drained and chopped
• 2 tablespoons dried cilantro
• 1 1/2 tablespoons sugar
• 1 tablespoon olive oil
• 1 tablespoon ground cumin
• 1 teaspoon red pepper flakes
• 1 teaspoon chili powder
• 1/4 teaspoon ground ginger

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• combine corn, red vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

grandma strojny's mud cookies

Ingredients

• Servings: 2
• 4 tablespoons unsweetened cocoa powder
• 1 cup boiling water
• 1 cup creamy salad dressing
• 1 cup sugar
• 2 tablespoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
• in a small bowl, stir together the cocoa and boiling water, set aside to cool. in a medium bowl, stir together the creamy salad dressing, sugar and vanilla. add the flour and baking soda, mix well. stir in the cocoa mixture until well blended.
• drop cookies by heaping spoonfuls the prepared cookie sheets. bake for 7 to 10 minutes in the preheated oven. test for doneness with a toothpick as you would a cake.

Empanada Filling

Ingredients

• Servings: 6
• 2 tablespoons all-purpose flour
• 1 cup water
• 3 tablespoons olive oil
• 1 large onion, diced
• 1 pound ground beef
• 12 pitted kalamata olives, diced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 cup raisins
• 3 hard-cooked eggs, chopped
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• stir flour into water in a small bowl until dissolved.
• heat oil in a large skillet over medium heat and saute onion in oil until softened, about 5 minutes; add ground beef, olives, cumin, and paprika. cook and stir the beef mixture until the beef is completely browned, 7 to 10 minutes.
• pour flour-water mixture into the beef and stir to coat evenly. add raisins, stir, and cook until the raisins are plump, about 5 minutes. fold eggs into the beef mixture; season with salt and pepper. set aside to cool before using to fill empanadas.

fravioli

Ingredients

• Servings: 2
• dough
• 2 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 3/8 cup shortening
• 2 eggs
• 2 tablespoons dry
• filling
• 1 1/2 cups ricotta cheese
• 1 egg
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 4 cups vegetable oil for frying

Recipe

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


• in a large bowl, stir together 2 cups of the flour, sugar and salt. cut in the shortening until the mixture resembles coarse meal. make a well in the center and pour the eggs and into it. stir with a fork, gradually bringing the dry mixture into the center until a dough forms. turn the dough out a lightly floured surface and knead in remaining flour until smooth. cover and let rest for 5 minutes.
• in a small bowl, stir together the ricotta cheese, egg, sugar and vanilla until well blended. on a lightly floured surface, roll out the dough to 1/8 inch thickness. cut out 3 inch circles using a cookie cutter or a glass. place 1 tablespoon of the ricotta cheese mixture in the center of each circle. fold edges over into a half-moon shape and press to seal. raviolis can be frozen at this point and saved for later. it seems to help keep the filling from oozing out while frying.
• in a large heavy skillet, heat oil, one inch deep, to 365 degrees f (180 degrees c).
• place the ravioli into the hot oil so that they are not crowded. fry on both sides until golden. drain on paper towels. if you like, dust with confectioners' sugar or drizzle with honey before serving.

Pecan And Sour Cream Sandies

Ingredients

• Servings: 7
• 1/2 cup chopped pecans
• 2 1/4 cups all-purpose flour
• 1/2 cup butter
• 1 1/2 teaspoons baking powder
• 1/3 cup shortening
• 3/4 cup sugar
• 1 egg
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 1 egg
• 1 1/2 cups sifted confectioners' sugar
• 1 tablespoon lemon juice
• 1 pinch salt
• 1/2 cup chopped pecans

Recipe

• grind the 1/2 cup pecans in a blender, food processor, or food grinder.
• combine the nuts with the flour and baking powder.
• in a separate bowl beat butter and shortening with an electric mixer for 30 seconds.
• add the sugar and beat until fluffy. add egg, sour cream and vanilla and beat until well mixed.
• stir in the flour, baking powder and the ground nuts.
• divide dough in half. cover and chill at least 3 hours.
• preheat oven to 375 degrees f.
• work half of the dough at a time. keep the other half refrigerated. roll dough to 1/8-inch thickness on a lightly floured surface. cut with desired cookie cutter.
• place on an ungreased cookie sheet and bake 7-8 minutes or until done. remove from sheet and cool on a rack.
• to make lemon glaze: beat 1 egg until frothy. add 1 1/2 cups sifted powdered sugar, 1 tablespoon lemon juice and a dash of salt. beat well.
• spread cookies with lemon glaze and sprinkle with nuts.

orange spiced krumkake

Ingredients

• Servings: 5
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 teaspoon orange zest
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1 1/2 cups all-purpose flour
• 1 cup milk

Recipe

• in a medium bowl, cream together the butter, sugar, orange peel and eggs. sift together the flour, cloves and cardamom. add the dry ingredients to the creamed mixture alternately with the milk. mix until batter is completely smooth.
• grease the krumkake iron with oil or vegetable spray. heat iron over medium low heat. you only need to grease the iron once.
• place one tablespoon of batter at a time the center of the iron, close, and hold firmly. cook for 15 to 20 seconds, turning iron over halfway through. remove krumkake from iron and roll into a cone. repeat with the rest of the batter.

coconutty fruit bars

Ingredients

• Servings: 2
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup butter, chilled
• 2 eggs, beaten
• 1 tablespoon water
• 1 cup any flavor fruit jam
• 2/3 cup sugar
• 1/4 cup butter, melted
• 2 cups unsweetened flaked coconut
• 3/4 teaspoon vanilla extract

Recipe

• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
• in a medium bowl, mix together the flour and baking powder. cut in the butter until coarse crumbs form. stir in eggs and water. spread dough into prepared pan. spread preserves over the top.
• in a medium size bowl, combine the sugar, melted butter, coconut and vanilla. sprinkle evenly over the top of the jam layer, gently pressing down into jam. bake at 350 degrees f (175 degrees c) for 30 minutes or until coconut is lightly browned. let cool completely before cutting into bars.