1/2 scant teaspoon LorAnn Banana Bakery Emulsion* (buy it on Amazon)
Add all ingredients to a mixing bowl or pitcher and stir to combine. Keep refrigerated. Makes one quart banana milk.
*Other recipes for banana milk use real bananas. That results in a banana smoothie flavor rather than the classic banana candy flavor of Korean banana milk. Banana extract requires nearly a whole bottle to get enough banana flavor, but then is completely overwhelmed by the taste of alcohol. This flavoring is alcohol-free and nails the banana candy flavor!
Add the water and sugar to a small saucepan and place over medium-low heat. Stir gently until the sugar dissolves completely. Do not let the mixture come to a hard boil, or the water will evaporate too fast. Remove the pan from the heat and let the syrup cool completely to room temperature. Pour the cooled syrup into a glass jar with a tight lid. Store it in the refrigerator for up to 3 to 4 weeks.
In a small bowl, beat the eggs thoroughly. To a large pot over medium heat, add the rice, eggs, milk, sugar, salt, cinnamon, and raisins. Stir consistently until eggs are fully cooked and mixture begins to thicken. Remove from heat and add vanilla. Stir to incorporate and enjoy!
Preheat oven to 350F. Line a baking sheet with parchment paper and set aside. Without separating the rolls, use a large serrated knife to slice the slab of rolls in half. Place the bottom section of rolls on the prepared baking sheet. Evenly layer the ham over the rolls, followed by a layer of cheese. Add the top section of rolls.
In a medium microwave-safe bowl, add the butter, mustard, poppy seeds, onion, Worcestershire sauce, salt, pepper, and whisk to combine. Slowly pour the butter mixture over the rolls and use a spatula to spread the mixture evenly over the tops. Cover with aluminum foil and bake covered for about 20 minutes or until cheese has melted.
Uncover and cook for an additional 3-5 minutes, watching to make sure they don’t burn. Slice into individual sandwiches and serve immediately.
In a medium bowl, combine the sour cream and cream cheese, stirring until smooth. Add the onion powder, salt, parsley, dill, and chopped pickles. Stir to combine. Refrigerate until serving. Serve with chips or fresh vegetables.
In a small bowl, stir together cream cheese, green onion and sesame oil to combine. Set aside.
In a nonstick skillet over medium heat, cook bacon pieces until crisp. Place on a plate lined with paper towels to drain. Once cooled, chop into small pieces.
Beat together eggs and salt until well-mixed. Drain excess bacon grease from the skillet. Set stove to medium-low and add eggs. Scramble eggs until set and soft, about 2 minutes.
To serve, smear a spoonful of the cream cheese mixture on each tortilla. Top with kimchi, eggs, and bacon pieces.
In a crock pot set to low, combine cream cheese, cream of chicken soup, and Italian dressing seasoning and cook for 30 minutes. Stir to combine until it creates a smooth sauce. Add chicken and cook on low for 6-8 hours or on high for 4-6 hours. Serve chicken and sauce over rice. Enjoy!
Mix all ingredients together in a small bowl except olive oil and balsamic vinegar. When ready to use, mix 1 tablespoon of mixture with olive oil. If desired, add balsamic vinegar. Serve with slices of crusty bread.
The remaining dry mixture can be stored in your pantry for up to 6 months.
Preheat the oven to 350F. In a small bowl, combine cinnamon and sugar. Place the apple slices in a 9×13 pan and sprinkle cinnamon sugar mixture on top, tossing to coat. In a medium bowl, combine the remaining ingredients and mix to form a crumble. Sprinkle the crumble over the apples and bake for 30-40 minutes at 350F.
Preheat oven to 400F. Line a large baking sheet with foil. Lay bacon in a single layer onto baking sheet. Bake 15-25 minutes, to desired crispness. Drain on a paper towel-lined plate and serve.
Toast the bread. Spread a thin layer of mayonnaise on the inside of each piece of toast. To one slice, add slices of bacon, lettuce, and tomato (plus avocado, if desired) and top with remaining slice of toast.
In a medium saucepan over medium heat, combine the butter, sugar, milk, and cocoa powder together and whisk until the butter melts. Bring to a boil, then stop whisking and allow to boil for 1 minute. Remove from heat and stir in the peanut butter and vanilla extract until completely combined. Add the oats and salt and mix to coat thoroughly. Allow to sit for 5 minutes.
While the chocolate oat mixture sits, line two baking sheets with parchment paper. Using a spoon, drop approximately a Tablespoon of the mixture onto the lined baking sheets and repeat until all the mixture is distributed. Refrigerate the cookies for 30-60 minutes until set. Remove from the refrigerator and enjoy!
Preheat the oven to 350F. To a gallon Ziploc bag or large lidded container, add all the chicken shawarma ingredients. Mix and marinate for at least 30 minutes (longer if you have time). Transfer the chicken mixture into a lipped sheet pan.
In a separate 9×13 pan, add all of the yellow rice ingredients. Stir until fully combined. Place both trays into the oven, with the chicken on a higher rack. Bake at 350F for 45 minutes. Remove the chicken and cover with foil to keep warm. Stir the rice and bake for an additional 15 minutes.
While the chicken and rice cook, whisk the white sauce ingredients together in a medium bowl until smooth and fully combined. Once the chicken and rice are done, plate them with the lettuce, cucumber, tomatoes, red onion, and pickles. Drizzle the white sauce over the top. Garnish with lemon slices and enjoy.
Preheat the oven to 425° F. Place the chicken into a large Ziploc bag or lidded container. Add 2 Tablespoons each soy sauce and orange juice. Seal and toss to coat. Season with pepper and drizzle with olive oil. Transfer to a lipped sheet pan and bake for 15 minutes.
In a bowl, whisk the remaining 1/3 cup soy sauce, remaining 2 Tablespoons orange juice, honey, chili garlic sauce, garlic, and ginger. When the chicken is ready, pour the sauce over the chicken. Toss and bake another 5 minutes, or until cooked through.
Meanwhile, make the yum yum sauce. Combine all ingredients in a bowl. Taste and season with additional salt, if needed.
To assemble, add the rice to bowls, top with chicken, cucumber, avocado, kimchi, green onions, fried wontons, the yum yum sauce, and sesame seeds.
In a food processor, blend onion until finely chopped. In a large, deep pan, heat oil over medium-high heat. Add the cumin seeds and the chopped onion. Sauté for about 10 minutes, until onion begins to brown. While the onions are cooking, add the garlic, ginger, and serrano peppers to the food processor and chop finely (don’t worry if it’s not perfectly uniform—it will be pureed later). Add to the mixture on the stove and cook for an additional 2 minutes, until aromatic.
Add the tomatoes to the food processor and puree until smooth. Add the tomatoes to the pan with the onion mixture. Add the coriander, cumin, turmeric, cayenne, and salt and continue to sauté for 3-4 minutes. Add the spinach, a handful at a time, and cook until wilted. Remove from the heat and allow to cool for a few minutes.
If you’re using paneer, cut it into 1″ cubes and then cut in half again. If you want to sear it (optional, but adds a nice texture), heat an additional 1 1/2 tablespoons of oil in a frying pan over medium heat and sear on each of the larger sides. Remove from heat.
If you’re using chicken, cut it into bite-sized pieces or strips and season with salt and pepper. In a frying pan over medium heat, sear on each side until fully cooked through. Remove from heat.
Transfer the spinach mixture to the food processor. Blend on low into a rough purée. Transfer back into the original pan over medium-high heat. Add the ghee/butter and stir until melted. Add the 1/2 cup of water, milk, and heavy whipping cream. Stir to combine. Add your protein (paneer or chicken) and gently stir to coat. Cook on medium-low until everything is warmed through. Add the lemon juice and garam masala and stir to combine.
*In Hindi, “palak” means “spinach” and “saag” means “greens” in general. In most cases, spinach is used for both. Ideally, you’ll want mature spinach leaves sold in bundles (about 3 bundles per pound of spinach). Alternatively, you can find bags of pre-washed spinach (not baby spinach) that you could substitute for each bundle. If neither of those are available, frozen spinach is generally recommended above using fresh baby spinach.
**I use Gopi brand, but any brand should work. I personally like to double the amount of paneer. Alternatively, you could make your own using this recipe from Recipe Tin Eats. However, homemade paneer tends to crumble when cut and/or pan-seared without the addition of food-grade calcium chloride.
1 Tablespoons garlic powder, plus extra for seasoning the roast
1/2 Tablespoon salt, plus extra for seasoning the roast
1/2 Tablespoon pepper, plus extra for seasoning the roast
2 Tablespoons butter
3 lb chuck roast
In a blender, add all of the ingredients except the chuck roast and butter. Blend until smooth to create a braising liquid. Pour half into the basin of a crock pot. Set the rest aside.
Season the roast generously on both sides with salt, pepper, and garlic powder. In a frying pan on medium-high heat, add the butter and sear the roast on both sides (about 3-4 minutes per side). Place the roast into the prepared crock pot and pour the remaining braising liquid on top. Cook on high for 6 hours or until the meat is tender and starts to falls apart. Shred the meat and serve with some of the braising liquid on top.
In a large saucepan, heat the olive oil on medium high heat. Add the uncooked rice and stir to coat. Cook, stirring occasionally, until the rice has started to brown. Add the garlic and cook for an additional minute. Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
Cook undisturbed for 15 minutes, then remove from the heat and let sit for 10 minutes. Fluff the rice with a fork and then add the lime juice and cilantro. Stir gently to combine and enjoy!
In a ziploc bag or lidded container, combine the blackberries with the cornstarch and 3/4 cup of sugar. Seal and allow to sit for 2 hours. Once the 2 hours has elapsed, preheat the oven to 350F.
In 9×9 glass pans, roll out the pie crusts and push gently into the corners and edges to fully cover. Pour half of the blackberry mixture into each. In a mixing bowl, combine the remaining 1 cup of sugar with the oatmeal and flour to create a crumble topping. Spread half onto each pan of blackberries and cover completely with a thin layer of butter. Bake at 350F for 30-35 minutes.
Using the ground beef and taco seasoning packet, follow directions on the packet for taco meat (you will likely need to add water per the instructions). Once fully cooked, add the kidney beans and canned tomatoes. Stir until combined and continue to cook until everything is fully warmed.
Spoon the taco meat mixture over prepared fry bread. Top with lettuce, tomatoes, cheese, and sour cream (and sliced olives, if desired). Serve immediately.
In a mixing bowl, whisk together the flour, baking powder, yeast, and salt. In a small bowl, whisk the melted butter and warm milk together. Pour the milk mixture into dry ingredients. Stir with a spoon until mixture comes together and forms a rough ball, dough should be fairly sticky. Try not to overwork the dough. Cover the dough with plastic wrap and let it rest for 10 minutes.
In a large pan over medium heat, heat about 1-inch of vegetable oil (about 360F). Line a plate with paper towels and set aside. When the dough has finished resting, divide it into 8 equal pieces. One at a time, gently pull each piece of dough into a 6-inch circle of even thickness. You can poke a small hole in the middle with a toothpick to help it not inflate too much. Carefully place the dough circle into the hot oil. You can use a pair of tongs to hold down the middle initially to keep it from forming a bowl shape (as it won’t cook evenly inside the dome). Fry until golden brown (about 30 seconds) and then flip over. When the second side is golden brown (about 15-20 seconds), carefully remove the fry bread with tongs and place on the paper towel-lined plate to drain. Repeat with the remaining dough.
Use for Navajo Tacos or add butter and honey for a delicious dessert.
2 Tablespoons aquafaba (liquid from the chickpeas)
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
1/8 teaspoons cayenne
1/2 large carrot, grated
1/4 cup rice flour
1/4-1/2 cup olive oil
HERBED GARLIC YOGURT SAUCE
1/2 cup plain Greek yogurt
1 teaspoon garlic, minced
1 teaspoon lemon juice
1 1/2 Tablespoons olive oil
1 Tablespoon parsley, finely chopped
1/8 teaspoon salt
Add the chickpeas, onion, parsley, aquafaba, spices, carrot, ground flax seeds and chia seeds to a food processor.
Process until the mixture is combined, but not a paste. Scoop out the mixture and form into patties about 2cm thick and 3 inches wide. Place on cling wrap and chill in the fridge for 20 minutes.
Place the rice flour in a plate or shallow bowl. In a frying pan over medium heat, heat the olive oil until it is hot but not smoking. After removing from the fridge, coat the patties in the rice flour and add them to the hot oil. Shallow fry for 2-3 minutes until golden brown, then carefully turn and cook the other side for 2-3 minutes (try not to turn them much, they’re fragile). Place on a plate lined with paper towel to drain off extra oil. Repeat with the remaining patties, adding extra oil if required. Set aside patties, keeping warm in the oven until ready to eat.
In a small bowl, combine all of the ingredients for the yogurt sauce and mix well. Chill until you are ready to serve.
In a food processor or blender, combine all ingredients. Blend on high until smooth, scraping down the sides as needed. Transfer to a small serving bowl and garnish with a drizzle of olive oil, if desired. Great with carrot sticks and pita bread.
Fold a slice of salami in half, then in half again (should look like a quarter circle). Place on a cocktail pick (bamboo or your choice), followed by a ball of mozzarella and a tomato wrapped in a large basil leaf. Serve with a mixture of olive oil and balsamic vinegar or a balsamic reduction for dipping.
*Genoa or hard salami works well, as well as soppressata.
Layer the bottom of a plate or shallow bowl with tomatoes and basil leaves. Drizzle with olive oil and balsamic vinegar. Place mozzarella on top and sprinkle everything with salt.
*You can also slice a full-size tomato and arrange between slices of mozzarella. The oil and balsamic drizzle can go after the mozzarella is placed, but will leave a brown stain on the cheese that can be unattractive depending on your arrangement.
Pour the nonpareils/sprinkles into a small bowl or plate. Turning the cup upside down, dip the rim into the frosting, then into the nonpareils/sprinkles so they coat the cup rim. Pour into the cup approximately 4oz Hawaiian Punch and 2oz sparkling grape juice. Remove the top of an ornament and pour 2-3oz orange juice into the bulb. Replace the top of the ornament and set the ornament on the top of the cup. Repeat for the other cups and ornaments. When ready to drink, uncap the ornament and pour the orange juice into the cup.
*Make sure the opening of the cup is narrow enough to hold up a standard ornament. I used the Great Value 100 count clear 9oz cups. Use glass ornaments only, as plastic ornaments are not likely to be food safe. Wash/rinse before and after use.
1 0.4oz packet Hidden Valley Restaurant-Style Ranch Dressing Mix
1 teaspoon garlic powder
1 teaspoon onion powder
Combine all ingredients in a large bowl and whisk to combine. Pour into a lidded container or mason jar and chill in the fridge for a few hours before serving.
Add the sugar to a medium sized pot over medium heat. Allow the sugar to melt halfway, then slowly stir until it completely dissolves and takes on a light amber/caramel color (do not allow to darken at this stage or it might taste burnt later). Slowly introduce a few drops of whipping cream to the pot while continuously stirring. Continue to drizzle in a little at a time, continuing to stir, until all the cream is added. The cream will cause the mixture to sizzle and bubble, and the sugar will clump together. Continue to stir until mixture becomes smooth.
After all the cream has been added, gradually add the sweetened condensed milk to the mixture while maintaining a constant stir. The mixture should bubble, foam, and rise a bit. Keep stirring until the mixture thickens slightly and the bubbles subside. If the pan is wide enough for the mixture to be shallow, you should be able to see a path when you move your spoon across the bottom of the pan. Remove the pan from the heat.
Transfer the mixture to a bowl and place it in the fridge. Cover after it cools.
Combine the beef patty ingredients and form 6 patties. On a stove over medium high heat, brown the patties for about 3 minutes per side.
In the slow cooker, add the broth, gravy mix, ketchup, Dijon, and parsley. Stir to combine. Add the mushrooms and onions. Layer the beef patties over the mushrooms and onions. Cook on low for 5 hours. Once cooked, remove the patties and set them aside.
Turn the slow cooker to high. In a small cup or bowl, combine the cold water and cornstarch. Stir the cornstarch slurry into the sauce mixture and let it cook until thickened. Add patties back into the sauce to coat and reheat. Serve with mashed potatoes.
Select the sauté mode on the Instant Pot, then add the olive oil and diced onion. Cook for 3-5 minutes, until soft. Add the minced garlic and cook for an additional 30 seconds. Cancel the sauté mode, then add the chicken broth, tomato sauce, rice, cumin, chili powder, salt, and pepper. Stir until thoroughly mixed.
Place the lid on the pot and seal. Pressure cook on high for 8 minutes. Once the timer goes off, allow the pot to naturally release for five minutes, then quick release the remaining pressure. When the pot is depressurized, open the lid and fluff with a fork. Sprinkle with freshly chopped cilantro and serve.
In a large bowl, use your hands to combine the ground beef, chipotle chiles, adobo sauce, egg, breadcrumbs, salt, pepper, onion powder, and garlic until well combined. Divide the mixture into 4, then shape each into a patty. Set aside.
Preheat the grill to 350 F. Once hot, add the burgers and cook until browned on either side, about 6-10 minutes. In the last 2 minutes of cooking, add the slices of pepper jack to the patties and cook until melted.
On a flat grill plate or stovetop, melt the butter and spread evenly across the surface. Open each bun and place the inside face down on the buttered surface. Grill on low heat for about 1-2 minutes or until toasted golden brown.
To assemble the burgers, spread the smashed avocado on each bun, then place the cooked patty on the bottom bun and top with pico de gallo. Add the top bun to serve.
Drain the juice off the can of salmon and add salmon to a mixing bowl. Remove any bones you can see. Add the onion, eggs, breadcrumbs, lemon juice, salt, and pepper. Mix together and shape into patties.
Place a skillet on the stove and heat to medium. Add vegetable oil to coat the bottom of the pan. Fry salmon patties in the oil for approximately five minutes on each side, or until each side is browned. Place on a paper towel to soak up any grease and serve immediately.
Gently open each of the pita halves and set aside.
Add all ingredients except ground beef, pitas, and olive oil spray into a large bowl. Mix until onions are coated in an even distribution of the spices. Add the ground beef and mix by hand to combine.
Scoop out about 1/4 cup of meat filling and flatten into a semi-circle shape slightly smaller than the pita bread half. Place inside one half of a pita and press until it spreads to fill the edges. It should be flat and have the meat filling all the way to the edge of the opening. Repeat until all the pitas are full.
Heat a large frying pan over medium high heat. Spray both sides of the pita with olive oil and place as many pieces that will fit, laying flat, in the pan. Cook for about 2 minutes on each side, until golden and crispy and the meat is cooked through. Repeat until all are cooked.
In a mixing bowl, combine the masa harina and salt. Add the water and mix with the spoon until it thickens and a smooth dough forms. Knead with your hands if necessary.
Divide the dough into 12 balls. Smash into flat rounds and form into a small bowl. Place one teaspoon of refried beans and one tablespoon of queso fresco into the dough bowl (you can add additional fillings like pulled pork, if desired). Using the edges, cover the filling and form a ball once again. Flatten into a thick disk shape, about 1/3″ thick.
On the stove, place a non-stick pan over medium heat. Once hot, spray with oil and add the pupusas to the pan (as many as will fit flat) and cook for 3 minutes per side until it starts browning. Serve with curtido and salsa roja.
You can store the leftovers in an airtight container in the fridge for up to 3 days. To make in advance, freeze before cooking on a baking sheet until solid, and store in an airtight bag in the freezer for up to 3 months.
rotisserie chicken, skin and bones removed, shredded
2 Tablespoons olive oil
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
3 Tablespoons pesto
Laughing Cow Cheese (1 wedge per sandwich)
mini naan (2 pieces per sandwich)
Heat the oil in a frying pan over medium heat. Add the onions and peppers and sauté until tender and
fragrant. Warm the naan bread in the oven or toaster.
For each sandwich, spread a large spoonful of pesto on one piece of naan and one cheese wedge on the other. Add chicken, onions, and peppers to one piece of naan and place the other on top. Can press in a panini-maker, if desired.
Set oven to broil. Cut the ginger and onion in half. Place cut-side down on a foil-covered cookie sheet and place in the oven until charred on top. Remove from the oven, allow to cool and remove the outer skin of the onion and ginger. Pull apart the rotisserie chicken, removing the bones and skin, keeping the chicken bones/carcass for later. Shred the chicken meat and set aside.
In a frying pan, toast the pho spice mix until fragrant. Allow to cool and place in the provided aromatics bag. Into a large pot, add the chicken bones/carcass, onion, ginger, spice mix, water, fish sauce, rock sugar, and bouillon. Bring to a boil and then reduce to a simmer for 45 minutes.
Serve broth over vermicelli noodles (cooked to package instructions) with shredded chicken and whatever toppings you prefer. Toppings may include Chili Vinegar Onions, Hoisin sauce, sriracha sauce, sliced jalapenos, bean sprouts, Thai basil, mint leaves, cilantro, or lime wedges.
To a tall, plastic container, add the onion, chilis, vinegar, water, and sugar. Mix gently and allow to sit for at least 10 minutes. Great with pho soup.
Preheat the oven to 400F. Coat both sides of each slice of bacon with the brown sugar. Place the coated bacon onto a cooling rack that has been sprayed with nonstick cooking spray. Place the cooling rack over an aluminum foil-lined baking sheet.
Bake for about 15-20 minutes, until they the strips of bacon look caramelized and firm. Watch them carefully to make sure they do not burn. Let the bacon cool slightly so that it is no longer sticky and remove it from the cooling rack. Place on a piece of parchment paper and allow them to continue to cool.
In a large bowl, whip the cream with a whisk (a hand mixer or KitchenAid will help immensely), until it forms firm peaks. Gently whisk the sweetened condensed milk, vanilla extract, and maple extract into the whipped cream until it is completely combined. Pour the mixture into a large casserole or baking dish.
Drizzle the caramel topping over the top of the ice cream mixture and swirl to desired pattern. Chop the candied bacon and sprinkle over the top of the ice cream. Freeze for about 6 hours until nice and firm. Can be kept frozen in a lidded plastic container for up to 3 months.
Make the pasta according to package instructions, retaining about a cup of the pasta water for later use. Cook the broccoli according to package instructions (steam in bag varieties are the fastest).
In a blender, combine the broccoli, cream cheese, parmesan. Add some pasta water, a couple tablespoons at a time, blending until you get the desired consistency. Add salt and pepper to taste.
Pour the broccoli pesto sauce over the cooked (and drained) pasta and mix to coat thoroughly. Add rotisserie chicken pieces for protein, if desired. Serve with garlic bread.
1 10.5oz can cream of celery soup (or cream of mushroom)
4 cups baby spinach
salt
pepper
Grate 1 teaspoon zest and squeeze 1/8 cup juice from the lemon.
Season chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
Stir the garlic, stock, lemon juice, lemon zest and soup in the skillet. Add the spinach and cook and stir until the spinach is wilted. Return the chicken to the skillet. Heat until chicken is again warm and serve over mashed potatoes or pasta.
Place the onions in a small bowl of cold water. Let sit for ten minutes, then drain well and pat dry with a paper towel. While the onions are in the water, cut the cucumbers in half lengthwise. Remove the seeds and pulp from the center and cut each in half lengthwise again. Cut each piece into 1/4″ thick slices.
To make the dressing, whisk the lime juice, oil, fish sauce, sugar, and garlic together in a large bowl. Add the drained red onions, cucumbers, cilantro, peanuts and jalapeño pepper to the dressing. Taste and add salt if necessary.
1 8.5oz package cornbread mix (plus milk and egg as directed on package)
1 4oz can diced green chiles
Preheat oven to 375F. Heat the oil in a 12-inch cast-iron or oven-safe skillet over medium heat. Add the onion, bell pepper, and garlic. Season with salt and pepper. Cook, stirring occasionally, until onions begin to turn translucent, about 4-6 minutes. Add the ground beef and cook until browned, about 5-7 minutes. Stir in 1 1/2 cups of the corn, 2 teaspoons chili powder, enchilada sauce, and 1 cup of the cheddar cheese. Remove from heat.
Make the cornbread according to package directions. Add the green chiles and remaining cheddar cheese, chili powder, and corn. Mix to combine. Spread the cornbread batter over the beef mixture.
Cover with foil and bake at 375F for 25 minutes, then remove the foil. Bake for about an additional 20 minutes or until cornbread is cooked through. Serve and enjoy!
1 1/2 lbs boneless chicken breasts, sliced into cutlets
In a gallon Ziploc bag, place all ingredients except salt, pepper, and chicken. Zip the bag closed and massage the ingredients until thoroughly combined. Season the marinade with salt and pepper to taste (usually about a large pinch of each) and mix again.
Place chicken pieces in the bag of yogurt marinade. Zip the bag closed and massage the bag again so that each piece of the chicken is coated with the marinade. Refrigerate for 2 hours or overnight.
Preheat the oven to 400F. Coat the bottom of a 9×13 pan with olive oil. Remove the chicken from the bag and arrange the chicken in a single layer, leaving space between each cutlet. Cover the pan with foil and bake for 10 minutes, then remove the foil and bake another 8-10 minutes. Remove from heat, replace the foil, and let the chicken breasts rest for another 5 minutes. Serve and enjoy!
*Dried mint is not easy to find. You could replace it with dried basil, but if you leave it out, it turns out fine.
Preheat oven to 350F. To make the crust, add the Oreo cookies to your food processor and pulse until broken into small pieces. Pour in the melted butter and pulse until fully combined. Transfer the mixture to a 8-9″ springform pan and spread with your fingers/palms until evenly coating the bottom and about halfway up the sides. You can use a glass to press it down more evenly. Bake for 10 minutes at 350F. Remove from oven and set aside. Reduce oven temperature to 325F.
To make the cheesecake filling, microwave the milk for about 30 seconds on high, or until hot and bubbling. Place the chocolate chips in a glass bowl then pour the hot milk over them. Stir to mix and then microwave in a few 20 second intervals as needed, stirring in between, until almost all of the chocolate is melted. Cover and set aside.
Add room temperature cream cheese to stand mixer fitted with a paddle attachment and mix at medium speed.
Add the sugar and the salt to the bowl and mix on medium until creamy. Scrape the bowl down with a spatula and mix until completely homogenous. Add the sour cream and vanilla extract, mixing well. Add the eggs, continuing to mix. Sprinkle in the flour while mixing, then scrape the bowl down with a spatula and mix until completely smooth. Pour in the melted chocolate mixture and mix on low until combined, scraping the bowl to make sure everything is fully combined.
Pour the batter into the prepared Oreo crust. The batter will not rise much at all, so you can fill it up almost to the top. Place springform pan into the oven along with another pan of water on the rack below (this works as a water bath to provide the moisture needed to bake the cheesecake evenly).
Bake at 325F for 20 minutes then reduce temperature to 300F and bake another 30 minutes. The cake’s edge is should be set, but the center is still wobbly. Turn the oven off, but leave the door closed and allow cake to rest for an additional hour in the oven. Remove from the oven and cool to room temperature. Then cover with a plate or foil and chill in the refrigerator overnight.
To make the ganache, microwave the heavy cream for about 30 seconds on high, or until hot and bubbling. Place the chocolate chips in a glass bowl then pour the hot cream over them. Stir to mix and then microwave in a few 20 second intervals as needed, stirring in between, until almost all of the chocolate is melted. Spread the ganache onto the cake, avoiding the edges, and return to refrigerator to chill while you make the chocolate whipped cream.
To make the chocolate whipped cream, add the cold heavy whipping cream, vanilla extract, and powdered sugar to the bowl of your stand mixer. Sift in the cocoa powder then mix with a whisk attachment until peaks begin to form. Transfer the whipped cream to a piping bag fitted with a star attachment and pipe onto the cake’s edge using small circular motions. Serve, wiping off the knife between each cut, and enjoy!
6 cups chicken broth (or vegetable broth, if preferred)
1 onion, skin removed and cut in half
2 carrots, peeled and cut into medium-sized pieces
2 sticks of celery, cut into 4-6 inch pieces
1 Tablespoon garlic, minced
salt
pepper
2 cups orzo (or other small pasta), cooked
parmesan cheese, shredded
To a large pot over medium-high heat, add broth, vegetables, and garlic. Season with salt and pepper to taste. Allow to simmer with the lid on for about 20 minutes, stirring occasionally.
Once the vegetables are cooked through, remove them with a large, slotted spoon, and place them into a blender with 1/2 cup of the broth. Blend until smooth. Pour back into the pot with the rest of the broth.
In each bowl, place about 1/2 cup of orzo. Ladle 1 1/2 cups of broth over the orzo and top with parmesan cheese. Makes 4 servings.
Preheat the oven to 400F. In a large bowl, mix all the salad ingredients together. Set in the refrigerator until later.
Slice the Hawaiian rolls in half length-wise (do this while they are still connected for easier transfers). On the bottom half (cut-side up), spread the 1/4 cup of mayonnaise. Place the bottom half of the rolls on a baking sheet and bake at 400F for 7-10 minutes, or until golden brown.
Lay all the slices of meat individually in a pile on a cutting board. Roughly chop the meat until it is all in small pieces (about a square inch). Heat a skillet to medium heat and add the meat. Cook until heated through, about 5 minutes.
On the bottom half of the rolls, place the slices of provolone until covered completely. Top with the meat mixture and top half of the rolls. In a small bowl, mix the melted butter, garlic powder, and Italian seasoning. Gently brush the butter mixture generously over the tops of the rolls. Bake until cheese is melted and tops are golden, about 5 minutes.
Remove sandwiches from the oven and carefully remove the tops of the rolls. Add salad mixture on top of the meat and replace the tops of the rolls. Cut rolls apart into individual sandwiches and serve.
Preheat the oven to 350F. Pour some of the enchilada sauce into a glass 9×13 pan—just enough to coat the bottom. In a plate with a lip or large, shallow bowl, pour the rest of the enchilada sauce. One at a time, dip each tortilla in the sauce so that both sides are coated. Lay the tortilla in the 9×13 pan and place 1/4-1/2 cup of cheese in a line down the middle of the tortilla.
Carefully roll the tortilla around the cheese and push to the side of the pan. Repeat with each tortilla, lining them up side-by-side. When all the tortillas are in the pan (usually fits 8 across and the other 4 facing perpendicular in a 2×2 pattern on the side), pour the remaining enchilada sauce from the plate/bowl over the top of the enchiladas. Sprinkle the remaining cheese on top of the rolled tortillas until fully covered. Bake at 350F for 20 minutes.
Heat the refried beans to desired temperature. Add sour cream and stir until completely incorporated. Heat again until desired temperature. Serve and sprinkle with cheese. Melt the cheese onto the refried beans using the microwave or an oven set to 350F.
4 sweet potatoes, peeled and diced into 1/2″ pieces
2 Tbsp pure maple syrup
2 Tbsp sour cream
2 Tbsp butter
salt
pepper
Place the sweet potatoes in a large pot with enough water to cover them by 2 inches. Salt the water generously. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15-20 minutes. Remove from heat.
Drain the water and return sweet potatoes to the pot. Add the maple syrup, sour cream , and butter. Mash and mix until smooth. Add salt and pepper to taste.
Preheat the oven to 425F. Pour maple syrup into a small bowl. Stir in red pepper flakes and a large pinch of salt. Set aside. In a separate bowl, add butter, panko, olive oil, paprika, garlic powder, onion powder, and a big pinch of salt. Set aside.
Cut the chicken breasts in half by height, so the size is relatively the same, but they are an even thickness. Pat the chicken dry with paper towels and season all over with salt and pepper. Lightly oil a baking sheet and place chicken evenly across it. Evenly spread sour cream onto the tops of the chicken, then mound each piece with panko mixture, pressing to adhere. Roast the chicken on the middle rack for 20-23 minutes.
Drizzle chicken with the spicy maple syrup and sprinkle with more red pepper flakes if desired. Serve and enjoy!
Add the oil to a large pot over medium heat. Add the onion and sauté until tender. Add the carrots and potatoes, and cook for an additional 5 minutes.
Add the coconut milk and chicken broth, peanut butter, brown sugar, lime juice, fish sauce (optional), and curry paste. Stir until the peanut butter and curry paste are fully incorporated, then bring the mixture to a low boil for 10 minutes. Add the chicken, zucchini, and bell pepper. Continue cooking for an additional 10-15 minutes or until the vegetables are tender and the chicken is fully cooked.
Remove from the heat, and serve over rice. Garnish with peanuts, lime, and Thai basil/cilantro, if desired.
1/4 cup shredded cheddar + about 3 Tablespoons per quesadilla
In a large saucepan or pot, boil the chicken breasts until cooked through.**
While the chicken is cooking, butter one side of as many tortillas as you need quesadillas. Set aside. Remove the chicken from the water and shred or dice into small pieces. Season with salt and pepper.
Dump the water from the saucepan/pot that boiled the chicken, rinse, and add the cream cheese, cream of chicken soup, picante sauce, and 1/4 cup of shredded cheddar cheese. Stir over medium heat until cream cheese is melted. Add the chicken and heat until warm. Remove from heat.
In a frying pan over medium-low heat, place a tortilla butter-side down. Spoon the chicken mixture onto one half of the tortilla (2-3 heaping spoonfuls for the average tortilla). Top with a layer of shredded cheddar cheese and fold tortilla in half. When bottom of quesadilla has turned golden brown, flip and cook the other side. Repeat for each quesadilla. Serve and enjoy!
*Can substitute sour cream
**You can roast or pan-fry the chicken if that’s your preference.
In a large slow cooker, add the onions, garlic, bell peppers, diced tomatoes, taco seasoning, beef broth and cilantro. Stir well. Season the beef roast with salt and pepper, then add to the slow cooker. Cover and cook on low for 8 hours.
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 onion, cut into half-rings
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 Tablespoon Worcestershire sauce
1 cup quick grits
4 cups water
1/4 teaspoon salt (or more to taste)
1/2 cup butter
1 cup shredded sharp cheddar cheese
1/2 cup heavy whipping cream
In a bowl, season shrimp with salt and cayenne pepper. Add the lemon juice, mix to combine, and set aside to marinate.
Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, about 5 to 8 minutes. Remove sausage from the skillet.
Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Leaving the bacon drippings in the skillet, transfer bacon to paper towels to drain, allowing to cool a little, and then chop into small pieces.
Add bell peppers, onion, and garlic to the bacon drippings. Cook and stir until the onion is translucent, about 8 minutes. Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
In a small saucepan, melt butter over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8-10 minutes, keeping from burning. Pour the roux over the sausage, shrimp, and vegetables.
Place the skillet over medium heat, add the chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink. Turn off the stove and lid the skillet to keep warm.
Cook the quick grits according to package instructions (adjusting water and salt, if necessary). Add the butter and stir to melt and incorporate fully. Add the cheddar cheese next, stirring to melt and incorporate. Add the heavy whipping cream last (as this will cool down the grits enough to not melt the butter and cheese efficiently), stirring to combine fully.
Spoon grits onto plates, making a small well in the middle, and serve shrimp mixture over top.
Place beef tongue, onion, garlic, and bay leaf in a slow cooker. Generously season with salt. Pour in enough water to cover the ingredients. Cook on Low for 8 hours.
Transfer the beef tongue to a cutting board and cool slightly. Peel outer layer of skin from beef tongue (should remove easily) and cut off the tough end at the back of the tongue. Chop the meat into small pieces. Heat butter in a skillet over medium heat. Add the tongue meat and cook until beginning to crisp on the edges, about 5 to 10 minutes. Season with salt and pepper to taste. A great protein for street tacos or burritos!
1/4 cup pistachios, whole and unsalted/lightly salted
1/4 cup butter, melted
Syrup
2/3 cup water
1/4 cup sugar
1/4 cup honey
1/2 lemon, juice only
1 cinnamon stick
1.5 tsp rose water
Preheat the oven to 375F.
In a large bowl, combine the softened cream cheese with sugar until smooth. Add the eggs and Greek yogurt and continue to mix. Add the flour, vanilla, and rose water and mix thoroughly. Set aside.
Add the walnuts and pistachios to a pan and dry roast on medium heat (about 3 minutes). Remove from the heat, and allow to cool. Transfer nuts to a food processor, and pulse until chopped finely (do not turn into a powder).
Lightly grease an 8-10″ springform pan with butter. Place one sheet of phyllo in the pan. Add another one on top (rotating 90 degrees so the excess covers all the sides). Brush liberally with the melted butter. Sprinkle a fourth of the chopped nuts evenly on top. Repeat the process of adding the 2 sheets of phyllo, melted butter, and roasted nuts 3 more times. Cover the final layer of nuts with the remaining 2 sheets of phyllo. Pour the cheesecake filling into this prepared crust. Trim the overhanging pastry sheets with a pair of scissors, just along the top edge of the springform pan. This should leave about 1″- 2″ of the crust above the filling.
Bake in the preheated oven for 75 minutes at 375F, or until the cake is golden and has the slightest of the wobble n the center. Turn off the oven and leave the cake inside for 20 minutes with the oven door slightly ajar.
While the cheesecake is sitting in the oven, prepare the syrup by boiling the water with the sugar, cinnamon stick, lemon juice, and honey. Once it comes to a boil, lower the heat and let it simmer on low for about 10 minutes until the syrup has thickened. Take out the cinnamon stick and let the syrup cool a little. Add the rose water.
Take your cheesecake out of the oven, place on a large pan (like a jellyroll pan), and very carefully remove the ring from the cake tin. Pour or ladle the syrup around the edges of the cheesecake (while it is still hot) where the baked phyllo sheets are, so they absorb it (it’s okay if some gets on the cheesecake).
Let the cheesecake sit at room temperature for 2 -3 hours for the syrup to get soaked in, then refrigerate it overnight. Garnish with more chopped pistachios.
Preheat oven to 375F. Cut the jalapeños in half, length-wise. Remove the seeds and pith. Spoon the softened cream cheese into each jalapeño half. Wrap jalapeños with bacon. If needed, secure by sticking a toothpick through the middle. Place on a rimmed baking sheet. Bake for 20-25 minutes and serve.
Preheat oven to 350F. Drain water/juice from tuna cans. Combine tuna and mayonnaise in a bowl and mix thoroughly. Open hamburger buns and lay them on a baking sheet. On the bottom half of each bun, spread about 1/2″ of the tuna mixture. Top each with a slice of American cheese. Bake in the oven for 5-10 minutes or until the cheese has melted. Place the top half of the bun on the melted cheese and serve.
Preheat the oven to 400F. Cut the french bread in half length-wise and place on a baking sheet. Spread a medium-thin coat of sauce on the now-exposed interior of the bread. Cover each piece with mozzarella cheese, followed by pepperonis. Bake for 10-12 minutes, or until cheese is melted. Slice into manageable pieces and enjoy!
*We prefer the Italian Sausage or Fire Roasted Tomato & Garlic varieties, but any pizza sauce of your choice will do.
Bring a large saucepan of water to a boil. Gently lower the eggs into the boiling water with a spoon and boil the eggs for 10 minutes. Remove the eggs from the water and immediately set into a large bowl of ice water. Swirl eggs around until cooled and ice is almost fully melted. Peel off shells and discard.
Cut each egg in half. Carefully remove the yolk from the center and place into a ziploc bag. Place the egg whites onto a serving tray or plate. Add the mayonnaise, mustard, salt, and pepper into the bag. Mix thoroughly, smashing the egg yolks until smooth. Cut the corner off the bag and use to pipe the mixture into the egg whites. Sprinkle with paprika or dill and refrigerate until ready to serve.
romaine lettuce (can substitute iceberg or green leaf)
tomatoes, diced
shredded cheddar cheese
thousand island dressing
pickle spear
Season ground beef with seasoned salt. Cook over medium heat until fully browned and cooked through. Drain any grease. Chop or tear romaine lettuce into bite-sized pieces. Fill a bowl about two thirds with lettuce. Top with ground beef, tomatoes, and cheese. Drizzle with thousand island dressing and serve with a pickle spear.
Chop or tear romaine lettuce into bite-sized pieces. Fill a bowl about two thirds with lettuce. Top with remaining ingredients and drizzle with ranch dressing.
Preheat the oven to 425F. Cut all vegetables into chunks roughly 1 inch wide. Place cut vegetables into a gallon ziploc bag or large, lidded container and drizzle with enough olive oil to coat. Season with salt and pepper. Add thyme and/or rosemary, if desired. Seal the bag/container and toss until thoroughly coated.
Coat a large, rimmed baking sheet with cooking spray or more olive oil. Spread the vegetables out evenly on the baking sheet. Roast the vegetables in the oven for 25-30 minutes, tossing them to flip about halfway. Season with additional salt and pepper to taste, if desired, and serve.
Preheat oven to 350F. In a large pan over medium heat, add the ground beef and the seasoned salt (adding more, if needed). Cook under the meat is fully browned. Add the vegetable soup (do not add water). Mix until heated through. Remove from heat and pour into the bottom of a 9×13 pan.
Make the mashed potatoes according to package instructions. Spread on top of the meat mixture and top with cheese. Place in the oven for about 10 minutes or until the cheese is fully melted.
Preheat oven to 400F. In a pan on medium heat, add olive oil and spinach. Cook for 3-5 minutes until slightly wilted. Stir in the ricotta and cook for another 30-60 seconds. Remove from the heat and allow to cool.
Cut slits into the chicken breasts about 1/2 inch apart, but don’t cut all the way through (about 75% of the way down). Stuff all of the spinach and ricotta mixture into the slits. Season the chicken with salt and pepper. Cover with mozzarella cheese and paprika. Bake for 20-25 minutes until the cheese has melted and chicken is cooked through.
Cut the beef into pieces about 3 inches wide (this is easier if you put the beef in the freezer for about 10 minutes beforehand). Set aside.
In a large pot (do not turn on the heat yet), add the dashi granules, water, mirin, soy sauce, and sugar. Mix to combine. Add the onion slices and spread them throughout the pan, separating the layers. Add the beef on top of the onions. Separate the thin slices of beef so the meat covers the onions.
Cover the pan with a lid and turn the heat to medium. When the meat has browned, skim off any scum and fat from the broth. Reduce the heat to a simmer and continue cooking, covered, for 3–4 minutes. Sprinkle the top with the scallions and cook covered for another minute.
Add about a cup of rice to a bowl for each person. Add some of the meat and onions on top with plenty of the broth. If you would like to add an egg, you can add it now (full egg or just the raw yolk) or you can scramble an egg and mix it into the meat and onions. Top with pickled ginger if desired.
Can be stored in the refrigerator for up to 2–3 days and in the freezer for up to 3–4 weeks.
*You can ask the butcher at your local grocery to slice the meat for you.
Preheat oven to 450F. Cut the wooden ends off the asparagus spears. On a sheet pan, lay the spears side by side. Drizzle with olive oil, salt, and pepper. Place in preheated oven for about 10 minutes. Use a fork to check for doneness, as the thickness of the spears will determine how fast they cook through. Spears should be tender, but not mushy.
While asparagus is baking, combine together the mayonnaise, lemon juice, white wine vinegar, garlic, and crushed red pepper flakes in a small bowl. Add salt and pepper to taste. Mix until well combined.
Place the asparagus spears on a serving plate with the aioli served on the side or drizzle directly on top, if desired. Serve immediately. Enjoy.
Preheat grill or skillet to high heat. Brush corn with vegetable oil and grill, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off the cobs (you can alternatively leave the corn on the cob and cover in the mixture below).
In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder, and cayenne. Add salt and pepper to taste. Garnish with cotija cheese and chopped cilantro.
*Can substitute with 2 1/2 cups of frozen corn (10oz bag). Cover a lipped baking sheet with foil, spray with vegetable oil, and spread the corn in a single layer as much as possible. Bake at 425F for 20 minutes, stirring to flip after 10 minutes. **Crumbled feta cheese is a fantastic substitute for cotija cheese
5 t Tony Chachere’s Original Creole Seasoning, divided
1/2 t oregano
olive oil
6 oz andouille sausage, thinly sliced
10 oz fettuccine pasta
1/2 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 t brown sugar
2-3 cloves garlic, chopped
1/2 c crushed tomatoes
1 c chicken broth
1 c heavy cream
2/3 c grated parmesan
1 T parsley, chopped
Toss shrimp with salt, pepper, oregano, and 1 teaspoon Creole seasoning, coating well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. Add the shrimp and cook for 2 minutes on each side. Remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage, and brown until nicely caramelized, about 4–5 minutes. Remove to plate and set aside. Add pasta to salted boiling water and cook until al dente.
Lower heat to medium, and add a bit more olive oil to the pan. Add the onion, red bell pepper, remaining 4 teaspoons of Creole seasoning, brown sugar, and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits. Add the garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes, chicken broth and heavy cream. Bring to a simmer, stirring and scraping up any brown bits from bottom of pan. Simmer about 2 minutes. Once simmering, add parmesan and stir into sauce. When Parmesan is blended in, add cooked pasta and sausage, and stir to combine. Heat through, 2–3 minutes. Add salt and pepper to taste, and then add shrimp. Serve with chopped parsley.
In a large skillet on medium high, brown the Italian sausage. Add the bell peppers and cook until they begin to soften, about 5 minutes. Add the broth and scrape any browned bits off the bottom of the pan. Add the tomato sauce, salt, and pepper. Add the rice to the skillet. Stir well and bring to a simmer. Cover, reduce the heat to medium low, and simmer for 15-20 minutes until the rice is cooked through. Sprinkle with cheese, cover, and let rest for 5 minutes before serving.
In a large bowl or gallon Ziploc bag, add all ingredients except the pork, onion, and scallions. Mix well until fully combined. Slice the pork into thin medallions. Add the pork, onion, and scallions to the bowl/bag and toss everything well to coat with the marinade. Set in the refrigerator to sit for at least 30 minutes.
Pan fry in a skillet over medium high heat until slightly caramelized and most of the sauce has reduced. Adjust the heat as necessary.
Combine all ingredients except cornstarch in a medium bowl. Stir well and transfer to a saucepan, leaving about 1/4 cup behind in the bowl. Add the cornstarch to the bowl, using the remaining liquid to mix until the cornstarch is dissolved, forming a slurry. Add the cornstarch slurry to the saucepan. Bring the sauce to a boil, stirring often. Reduce the heat to medium and continue to cook and stir for another 5 minutes. Remove from the heat and allow to cool. Sauce will thicken as it cools. Store in the refrigerator when not in use.
Combine lime juice and powdered sugar in a small bowl, whisking until the powder is fully incorporated/dissolved. Add the corn syrup and mayonnaise and whisk to combine. Refrigerate when not in use.
In a bowl, add the coleslaw mixture (you can make your own, but buying a bag in the produce section is faster and prevents you from having lots of leftover cabbage) and the lettuce. Toss to combine.
Cook the japchae noodles, following the package instructions or boil for 6-8 minutes and drain. If the japchae noodles are too long, cut them in half. Add the bulgogi sauce to the noodles and toss to coat. If you haven’t already cooked your Korean BBQ Pork (or protein of your choice), do it now.
In a bowl, add the ingredients in the following order: rice, coleslaw/lettuce mixture, japchae noodles, and pork/protein. Drizzle with a generous amount of the sriracha mayo and then the white lime sauce. Sprinkle with the roasted sesame seeds.
Great served with kimchi and/or mandoo (Korean dumplings).
*You can choose your protein. I prefer to order the Piggy Bop (formerly known as the Hot Bop) at heat level 4, so I use the Korean BBQ Pork recipe linked above with the listed sauces. Cupbop’s menu has beef, chicken, fried chicken, tofu, steamed vegetables, or even just more japchae noodles, so the options are very customizable. You can vary the heat level with the sauces you choose as well.
Preheat the oven to 350F. Combine cake mix, oil, and eggs together in a large bowl. Form dough into 1-inch balls and place 2 inches apart on an ungreased baking sheet.
Bake 6-10 minutes, to desired softness. Cool cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Preheat oven to 325F. Line a baking sheet with parchment paper. In a large bowl with an electric mixer, beat together butter and 2/3 cup of sugar until combined. Add in flour and vanilla and blend well.
Roll the dough into 1-inch balls. Gently roll the balls in the remaining 3 tablespoons of sugar until lightly coated. Set on the baking sheet 2 inches apart. With the bottom of a measuring cup or glass, press down on the ball of dough to flatten. If using sprinkles or nonpareils, sprinkle over flattened cookie dough and lightly press down so they stick.
Bake for 14-16 minutes or until just slightly golden around the edges and on the bottom. Remove from the oven and let rest on the baking sheets for at least 10-15 minutes to finish baking. Transfer to a cooling rack to cool completely.
Enjoy!
In a large bowl with an electric mixer, cream the butter and shortening until light and fluffy. Add the vanilla extract and mix in thoroughly. Gradually add the powdered sugar, one cup at a time, occasionally scraping down the bowl.
Gradually add small amounts of milk until the desired consistency is reached. If the frosting is too sweet, add a pinch of salt and mix until completely dissolved.
1/4 c daikon radish, peeled and cut into matchsticks
1/4 c white onion, thinly sliced
1/2 t garlic powder
4 T butter, softened
1 12″ French baguette
protein of choice, sliced thin and cooked thoroughly*
1/4 cucumber, thinly sliced
2 T cilantro leaves
1 jalapeno pepper, cut into thin medallions
In a saucepan over medium heat, combine the rice vinegar, sugar, and water. Bring the mixture to a boil, stirring until sugar has dissolved (about 1 minute). Remove from heat and allow to cool. Place the carrot, radish, and onion in a large bowl. Pour in cooled vinegar mixture and let it marinate at least 30 minutes.
In a small bowl, add the butter and garlic powder. Mix until thoroughly combined.
Slice a baguette open by cutting in half lengthwise. Gently remove the soft center of the bread, leaving a cavity for the fillings. Lightly toast baguette under the broiler, 2 to 3 minutes (optional).
Spread the garlic butter mixture on the inside of the baguette. Layer your protein of choice on the bottom half of the bread. Top with the cucumber, drained pickled vegetables, cilantro, and jalapeno. Cover with the top half of the baguette.
Cut into two 6-inch sandwiches to serve.
*Bánh mìs can be made with chicken, beef, or pork. You can also add an over-easy egg on top! My preference is pork loin, cut into thin medallions and seasoned with either the Vietnamese BBQ Spice Rub – 5 Spices (Classic Hà Nội) by Star Anise Foods (pictured above) or in the following marinade:
1/2-3/4 c creamy peanut butter, plus more as needed
1/4 t vanilla extract
In a large mixing bowl, combine all of the ingredients. Add additional peanut butter, if needed, to get all the ingredients to stick together. Place the mixture in the fridge and allow to chill for at least 30 minutes. Remove from fridge and form into 1.5″ balls. Place the balls back in the fridge for at least 20 minutes. Remove from the fridge and serve.
Add one teaspoon of olive oil to a sauce pan over medium heat. Once the oil is warm (about 30 seconds) add the couscous and stir for a minute or two until it is slightly toasted. Add 1 cup of water and bouillon cube. Immediately reduce the heat to low and simmer couscous for 8-10 minutes.
In a large bowl, whisk together the remaining 3 tablespoons olive oil with the red wine vinegar, honey, pepper, and salt. Add the red bell pepper, cucumber, tomatoes, onion, parsley, and olives. When the couscous is fully cooked, drain and rinse under cool water. Toss the couscous in the strainer until mostly dry, then add to the large bowl and toss to combine. Add the feta cheese and gently toss until also coated in the dressing. Serve and enjoy!
*Before mincing, soak the onion in a small bowl of water to reduce the raw onion taste.
In a saucepan over medium heat, whisk together all ingredients. Cook for about 5 minutes, until the sauce has thickened and the sugar has been completely dissolved.
To prepare a J-Dawgs hotdog:
Cut “X” marks down the length of one side of beef hotdogs. Grill until cooked through.
Serve hotdogs on large buns (potato buns, if you can find them).
Top with J-Dawgs sauce, sauerkraut, banana peppers, and/or chopped onions.
Preheat the oven to 350F. In a large bowl, combine the cake mix, mandarin oranges (liquid included), eggs, and vegetable oil. Grease a 9×13 pan with cooking spray and pour in the cake mixture. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
In a large bowl, combine the cool whip, pineapple (liquid included), and pudding mix. Spread over the cooled cake and serve! Garnish with orange slices if desired.
In a large pot over medium heat, combine coconut milk and water. Bring to a simmer, and add the rice and corn (if using canned corn, wait until later to add). Reduce the heat to low and let the mixture cook for approximately 12-15 minutes, stirring often to prevent the rice from sticking. Add the sugar and 1 cup of the coconut cream, stirring until the sugar dissolves (if using canned corn, add it now). Cook for an additional 8-10 minutes until the rice is cooked through. The mixture may thicken more as it cools. Serve with a drizzle of the remaining coconut cream and enjoy! Delicious warm or cold.
*With minor variation, this dish is referred to as Ginataang Mais in the Philippines, Chè bắp in Southern Vietnam, and Chè Ngô in Northern Vietnam.
Mix the soda in a pitcher (you may need to do this in 2 batches). In a large bowl, mix the cream with a whisk until it’s about half whipped (no stiff peaks, but not super runny). Pour the soda into a cup and add a thin layer of cream on top. You can freeze the soda portion and crush it in a blender to make the frozen slushie version. Tastes just like the ones at Harry Potter World!
Gently heat the tortillas in a pan (or in the microwave). This helps prevent them from breaking when folded. Stack two tortillas for each taco. Add meat, then onion, cilantro, and salsa.
Add all ingredients except the pork shoulder to a large slow cooker and stir to combine. Add the pork shoulder and turn to coat in the mixture. Cook on low for 8 hours (or on high for 4-5 hours) until the pork is tender. Shred with a fork.
Set the oven to broil and prepare a baking sheet with aluminum foil. Use a slotted spoon to transfer the shredded pork to the prepared baking sheets, spreading in an even layer. Place one sheet under the broiler for about 5 minutes or until the edges of the pork begin to brown. Remove the sheet from the oven and ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, then toss with some tongs. Broil for an additional 5-10 minutes until the meat is more crispy. Repeat until all the pork is crisped.
Remove the husks from the tomatillos and rinse thoroughly. Remove the outer layer(s) and ends of the onion and cut into quarters. Add the tomatillos, onion, serrano peppers, and garlic to a large pot and add enough water to barely cover them (when pressed down—they will float).
Bring to a boil and then reduce heat to low and allow to simmer for 10 minutes. You may need to flip the tomatillos and simmer an additional 5 minutes until they’re a uniform color. Transfer the ingredients to a blender with a slotted spoon. Add the cooking water until the blender is full and discard the rest. Add the cilantro and blend until smooth.
Add vegetable oil to the pot and heat on medium-high until it starts to sizzle. Carefully pour the blended salsa back into the pot. Reduce the heat to low and simmer for 20 minutes. Add the salt and adjust if necessary (you will likely need at least double the salt, but start low and add slowly. The finished result should be salty on its own so it flavors whatever it is used on). If the salsa is too runny, simmer until it reaches the desired consistency. If too thick, add water 2 tablespoons at a time. Great on tacos, breakfast burritos, and more!
Preheat oven to 350F. Spread out apple slices in an ungreased 9×13 pan. Sprinkle generously with cinnamon sugar. In a bowl, mix remaining ingredients. Place evenly on top of apples. Bake at 350F for 30-40 minutes. Great with vanilla ice cream!
Preheat the oven to 325F. Combine ingredients for cheese mixture and set aside. Spray a standard-size muffin tin with vegetable oil. Fill each hole with 2 tablespoons of the cheese mixture. Fill a 9×13 pan halfway with water and place on the bottom rack of the oven. Place the muffin tin with the cheese mixture on the rack above (middle of the oven). Bake for 25-30 minutes. Check the cheese “cakes” to see if they’ve firmed up. They should no longer pour, but will be soft. If still too loose, bake 5 min more until more solid. When done, remove from oven and place in the refrigerator immediately. Allow to cool for 15-20 minutes.
Combine all the ingredients for the milk mixture in a large saucepan. Heat on the lowest setting until just until warm. Do not boil or simmer. Pour into a 9×9 pan and add the cheese “cakes”. Soak the cheese “cakes” in the milk mixture overnight. Garnish with crushed pistachios.
Add the oil to a pan over medium heat. Add the garlic and saute until fragrant. Add the hoisin sauce, peanut butter, and water. Whisk until fully combined. Bring to boil, and then immediately turn off the heat and pour the sauce into a heat-safe bowl. The sauce will thicken slightly as it cools.
Portion into dipping bowls and sprinkle ground peanuts on top. Serve with Vietnamese spring rolls.
Cook noodles according to package instructions. Drain and rinse with cold water. Let noodles drain while prepping everything else (wet noodles will cause your rolls to disintegrate over time). Cut the shrimp down the middle so you have 2 mirrored halves.
Set all ingredients in bowls around a cutting board. Fill a large, shallow bowl or pan with warm/hot water. Spread a little water on your cutting board/work surface (this will help prevent the wet rice paper from sticking while you fold). Submerge the rice paper in the water according to package instructions (usually 5-15 seconds). Place the rice paper on the cutting board.
On the bottom half of the rice paper, place the lettuce (your toppings will take up about a 3″x5″ area). Place on top of the lettuce the vermicelli noodles, followed by the carrots, cucumber, bell pepper, and cilantro. On the upper half, place 3 shrimp halves, cut side up, on the rice paper.
Fold the bottom edge over the lettuce and other toppings and tightly (but gently) roll toward the shrimp. Fold the sides of the rice paper inward and continue rolling over the shrimp until the top edge seals against the rest of the roll. Cut the rolls diagonally, if desired, and serve with peanut sauce, Vietnamese fish sauce, and sriracha.
*Rice paper comes in round and square sheets. Either will work. If using square sheets, lay them down diagonally (with a point facing you, like a diamond) for easiest assembly.
**If you don’t like shrimp, you can use teriyaki chicken or a number of other proteins.
***There is a difference between vermicelli rice noodles and the vermicelli noodles you may find in the Italian noodle section (made with maida flour). There are also similar noodles made with mung bean starch called cellophane or glass noodles. You want the noodles made with rice flour (sometimes called “Thai Rice Vermicelli” or “Vietnamese Rice Vermicelli”).
chow mein noodles (crispy pieces, not typical noodles)
sliced almonds
To your Instant Pot, add the chicken broth and chicken breasts. Add the cream of chicken soup on top, careful to keep it off the bottom of the pot (this prevents a burn warning). Close the lid and set to pressure cook on high for 10 minutes. Allow to depressurize naturally for an additional 10 minutes and then manually release the rest of the pressure. Shred the chicken and add in the sour cream, salt, and pepper. Add more salt and pepper, to taste, if needed. You can turn the Instant Pot back on and stir constantly if it needs to warm up again.
Add rice to a bowl or plate, then top with the chicken mixture and other toppings of choice. Works great buffet-style where everyone can choose what toppings they do/do not want.
Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers and butter on top of the mixes. It’s not necessary to pre-mix. Do not add any water or broth – the meat and butter produce enough liquid during cooking. Cook over low heat for 8 hours. If you would like vegetables (potatoes, carrots, etc), add them about 1-2 hours before the roast is finished cooking. Serve over noodles, rice, or mashed potatoes.
Leftovers work great in a sandwich with toasted swiss cheese or in a quesadilla with monterey jack cheese.
Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside.
Add coffee to a shallow bowl. Dip the lady fingers in the coffee (just a quick dip on each side) and lay them in a single layer on the bottom of an 8×8” or similar size pan. Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top. Using a fine mesh strainer, dust cocoa powder generously over the top. Refrigerate for at least 3-4 hours or up to overnight before serving.
*espresso/coffee can be substituted with a strong mix of cocoa powder and water.
Heat a large pan or wok on a stove set to medium-high. Add the oil and wait until very hot. Add the ribs and fry until the meat has turned white. Add enough water to submerge all the ribs. When the water begins to boil, add Sichuan douban sauce, ginger, garlic, and prickly ash. Continue to boil, uncovered and stirring occasionally, for about 30-45 minutes, or until the meat is cooked through and soft enough to bite and liquid has reduced by half of its original volume. Add a pinch of salt, if needed. Serve and enjoy!
*The recipe originally calls for 3 garlic flakes, but minced garlic has been substituted. Garlic flakes, Sichuan Douban Sauce (I used the Lee Kum Kee brand), and Chinese prickly ash can be found at your local Asian market.
**The Sichuan province where this originates is often called “Szechuan” or “Szechwan” in the west, but is synonymous.
1/2 t minced garlic (or 1 clove fresh garlic, grated)
Cut cucumbers into 2-3 inch slices and then length-wise. Lay each piece on a cutting board, open side down, and smash with the flat side of a large knife, then put in a bowl. Add the MSG, salt, chili oil, sesame oil, and garlic. Toss until well-combined and cucumbers are thoroughly coated. Serve immediately.
In a bowl, combine all dry ingredients and whisk together. Add the oil and milk (and minced garlic, if desired) and mix until it forms a ball. Place on a clean surface and knead for at least 5 minutes until very smooth and elastic, adding more flour or milk if needed (should be moist, but not loose). Let the dough rest for 10 minutes, then divide equally into 8 pieces.
Melt the butter in a small bowl (add garlic powder if you’d like) and have parsley ready in another small bowl. Heat a skillet over medium-high heat. Roll each piece of dough until very thin (less than 1/8″). If the skillet isn’t non-stick, melt some butter before each piece. Cook the each piece individually for about 90 seconds on each side. Immediately after removing, brush one side with butter and sprinkle with parsley.
Place all ingredients except for the chicken, butter, and cream into a large pot. Mix the sauce well and turn on the stove to medium heat. Add the butter and the cream. Stir until butter is fully melted and incorporated. Add the chicken and cover with the sauce. Allow to simmer, stirring occasionally, until the chicken is fully cooked through, about 15-20 minutes.
There should be a lot of extra sauce. Half of it can be frozen for later (just add chicken thighs and simmer until cooked through).
INSTANT POT INSTRUCTIONS
Place all ingredients into an Instant Pot in the order listed, except for the chicken, butter, and cream. Mix the sauce well before placing the chicken into the sauce. Close the Instant Pot and set to pressure cook for 10 mins on high (if using frozen chicken, add 2 minutes). When it’s done, let it release pressure naturally for 10 minutes and then carefully release all remaining pressure manually.
Remove the chicken carefully, cut into bite-sized pieces, and set aside. Blend together all the ingredients (preferably using an immersion blender). Let the sauce cool a little and then add the cut up butter and cream. Stir until the butter has melted and everything is well-incorporated. Add the chicken back in and heat through (if your Instant Pot has a sauté function, use that on low).
2 large boneless, skinless chicken breasts, sliced into thin cutlets
salt
pepper
2 T olive oil
2 T butter
3 cloves garlic, minced
1 t red pepper flakes
¼ t oregano
¼ t thyme leaves
1 c chicken stock
⅓ c sundried tomatoes, chopped
1 c heavy cream
½ c shredded parmesan cheese
1 T fresh basil leaves, cut into thin strips (chiffonade)
STOVETOP INSTRUCTIONS
Season the chicken breast cutlets on each side with salt and pepper. In a large skillet, heat the oil and butter on medium heat. Working in batches if needed, add the chicken and cook for 5-6 minutes. Turn them over and cook an additional 3-4 minutes. Avoid picking them up to check if they’re cooking before the time is up—they’ll stick to the pan until they’ve cooked sufficiently. Remove the chicken to a plate and set aside.
Add the garlic, red pepper flakes, oregano, and thyme into the pan and stir (there should still be a fair amount of oil and butter left). Cook a minute or two and then add the chicken broth and sundried tomatoes. Bring the mixture to a boil, stirring often, then add the parmesan, cream, and basil. Stir until well-mixed and add the chicken back in, covering with the sauce. Cook until everything is heated through.
Serve over pasta, mashed potatoes, or rice. Garnish with more parmesan cheese or basil, if desired.
INSTANT POT INSTRUCTIONS
Set the Instant Pot to Sauté. Once it is hot, add the oil and butter. Season the chicken breast cutlets on each side with salt and pepper, then place them in the pot. You may have to do this in 2-3 batches, so each is able to have contact with the bottom to sear. Cook the chicken for 5-6 minutes. Turn them over and cook an additional 3-4 minutes. Avoid picking them up to check if they’re cooking before the time is up—they’ll stick to the pot until they’ve cooked sufficiently. Remove the chicken to a plate and set aside.
Add the garlic, red pepper flakes, oregano, and thyme into the pressure cooker and stir (there should still be a fair amount of oil and butter in the bottom). Cook a minute or two and then add the chicken broth and sundried tomatoes. Stir well, scraping the bottom of the pot to deglaze. Bring the mixture to a boil (still on the Sauté setting), then turn off pot and add the chicken back in, pushing under the liquid as much as possible. Lock on the Instant Pot cover. Pressure cook on high for eight minutes and then quick release the pressure.
Remove the chicken to a plate again and set aside. Set the Instant Pot to Sauté and add the parmesan, cream, and basil. Stir until well-mixed and add the chicken back in, covering with the sauce. Cook until everything is heated through.
Serve over pasta, mashed potatoes, or rice. Garnish with more parmesan cheese or basil, if desired.
Cook pasta according to package directions. While the pasta is cooking, heat oil in a large pan over medium heat. Add onion and sauté until translucent and fragrant. Add minced garlic, oregano, and basil, cooking for an additional minute. Add canned tomatoes, red pepper flakes, and sugar.
Increase heat to medium high until sauce begins to boil, stirring often. Reduce the heat to medium-low, cover, and let simmer for 20-25 minutes, stirring every 5 minutes. Add salt and pepper to taste. Add the pasta to the sauce and stir to coat evenly.
Sauce can be kept in a refrigerator for 1 week or frozen for later use.
*Calling these “corndogs” is a bit of a misnomer. Unlike American-style corndogs, these only resemble the shape and look, but do not actually use any form of corn in the batter.
1 1/2 c flour
2 T sugar
3/4 t salt
1 packet instant dry yeast
1 egg
1 c warm water
1 block mozzarella
4-6 hotdogs
8-12 wooden skewers
1 c Panko breadcrumbs
1 c sugar
vegetable oil
ketchup
mustard
In a large bowl, add the flour, 2 tablespoons of sugar, salt, and yeast. Stir to combine. Add the egg and water and whisk until it creates a smooth, thick batter. Cover with plastic wrap and allow to proof until doubled in size (about 30 minutes).
While the batter rises, cut the mozzarella into blocks about 3/4″ x 3/4″ x 3″. Cut the hotdogs in half (so they are about the same size as the mozzarella pieces). Skewer a piece of hotdog (length-wise) followed by a piece of mozzarella. Set aside.
On a plate, pour your Panko breadcrumbs. On another plate, pour the cup of sugar. Set both aside. In a deep frying pan, pour the vegetable oil (it needs to be about 2 inches deep) and heat to about 300F.
Once the batter has proofed, dip each hotdog/mozzarella skewer into the batter until fully covered (use a spoon to help, if needed), then in the Panko breadcrumbs. Place in the hot oil and allow to fry until golden in color, turning over if necessary. Use tongs or a spider ladle to safely remove from the oil by the skewer handle and place on a plate with paper towels to drain. Roll in the plate of sugar and knock off any excess. Drizzle with ketchup and mustard and serve warm.
In a saucepan, combine all ingredients, whisking until thoroughly mixed. Cook over medium-low heat until thick enough to show indentations from the whisk, about 6 minutes.
Lemon curd can be stored for about 1 week in the refrigerator.
2 T gram flour (also called besan or chickpea flour)
4 T cold water
vegetable oil (for deep frying)
In a bowl, combine onion, carrot, potato, and peas. Add the garlic, salt, and all the spices. Add half the gram flour and then add the water gradually until you have a doughy, not too liquid, texture. Add more gram flour and water until the vegetables are all lightly coated in the mixture.
Pour oil into a non-stick saucepan or skillet until it is about 1 ½ inches deep. Heat the oil on medium-high heat until a small amount of the batter sizzles on contact. Using two spoons, scoop the pakora batter into balls and drop into the oil. Fry the pakoras in small batches of 4 or 5 and remove from the oil when golden.
1 t diced green chilies (canned or fresh – more if desired)
1/2 inch ginger, peeled and roughly chopped
1 t cumin
1 t lemon juice
1/2 t black salt*
3-4 T water
In a blender, add all of the ingredients. Add 3 to 4 tablespoons water, as needed, and blend to a smooth consistency. Add more salt, if needed, to taste.
The chutney can be stored in the refrigerator for 3-4 days.
*you can use table salt if black salt is unavailable.
Add the tamarind paste, water, and sugar to a medium saucepan. Bring to a simmer over medium heat, stirring until sugar is dissolved. Remove from heat and allow to cool for 20 minutes. Puree in a food processor or blender until smooth. Strain through a fine mesh sieve, reserving the liquid in a bowl below. Whisk all remaining ingredients into the tamarind liquid.
The chutney can be stored, refrigerated, for up to 3 months.
Peel the cucumber and slice in half lengthwise. Use a spoon to scoop out the seeds. Chop in a food processor until almost smooth. Transfer to a bowl, add a pinch of salt, and allow to sit while you prepare the rest of the sauce.
Peel the ginger and blend in the food processor until pureed. In a small bowl, combine the ginger, yogurt, coriander, cumin, and salt. Roughly chop the cilantro and add to the bowl. Stir to combine.
After the cucumber has been sitting for at least ten minutes, press it into some paper towels or a cheese cloth to extract as much moisture as possible. Add it to the sauce and stir to combine.
The raita should keep in the refrigerator for approximately 5 days.
Add watermelon to a blender and blend until liquid. Strain the watermelon juice through a fine mesh sieve (you can skip this step if you don’t mind the pulp) into a large pitcher. Add water and sugar, then mix until the sugar dissolves. Add the ice and serve.
Pour cans of pie filling into a 9×13 pan. Sprinkle cake mix over top, covering any holes. Slice butter into pats and set, evenly spaced, on top of cake mix. Bake in oven at 350F for 30-45 minutes or until butter is melted and cake mix topping is turning a golden brown. Serve with vanilla ice cream or whipped topping.
*Any fruit-based pie filling should work. Peach works really well, as does cherry, though substituting a 15oz can of crushed pineapple (drained) for one of the cans of cherry pie filling helps cut the tartness.
Make the stuffing according to package instructions. Preheat the oven to 350F.
Cut the pork chops length-wise, creating a pocket in the side. Season outside of the chops with salt and pepper. Sear the outside of the pork chops in a medium-high skillet until the sides are crispy and golden brown.
Using a basting brush, coat the outside of the pork chops with mustard and sprinkle with poultry seasoning. Stuff about a 1/2 cup of the stuffing into the pocket of each of the pork chops.
Place the pork chops in a 9×13 pan and bake at 350F for about 20 minutes or until the internal temperature of the meat reaches 145F. Serve immediately with remaining stuffing.
Melt the butter in a large skillet over medium heat. Add the carrots, honey, brown sugar, dill, and thyme. Gently stir to combine. Cook, stirring occasionally, until carrots are tender (about 15 minutes). Serve immediately.
1 peach, washed and cut into slices (can use frozen peaches if out of season)
1/2 c walnuts, halved
1 T fresh rosemary
2-3 sprigs of thyme
2 T brown sugar
In a large skillet over medium heat, melt the butter. Add the peach slices and cook until lightly browned on both sides. Remove the peaches from the pan and set aside.
Season the pork chops with salt and pepper. Add the pork chops to the skillet and cook on both sides until golden brown. Place the peaches, walnuts, rosemary, and thyme over the pork chops. Sprinkle with brown sugar. Cover and cook for 3-4 minutes. Serve immediately.
In a large mixing bowl, add the water, yeast, and sugar. Stir gently to combine. Add the flour and salt, mixing thoroughly until combined and forms a ball (if using a KitchenAid mixer, use the dough hook). If the dough is too sticky, add a tablespoon of flour at a time until the dough doesn’t stick to the sides of the bowl.
In a separate large bowl, add the oil and coat the inside of the bowl. Add the ball of dough and roll to coat with oil on all sides. Set the oven to warm (lowest setting) and allow to sit for about 3 minutes before turning off. Put a hot pad on a baking sheet and place the bowl on top of the hot pad. Run a clean dish towel under warm water and wring out as much water as possible. Place the towel over the bowl and place in the oven (with the baking sheet and hot pad – adjust the oven rack to fit). Leave the dough in the oven for an hour to rise.
Remove the baking sheet and bowl setup from the oven. Preheat the oven to 400F. Grease two large pizza pans. Remove the towel and punch the center of the dough to remove any large air bubbles. Divide the dough in half and form each half into a ball. Place the dough, one ball at a time, onto a floured work surface. Roll it out with a rolling pin as much as you’re able. Place the center of the dough circle on the palm of one hand and rotate the dough, gently pulling the edges with the other hand. Once the dough has reached the desired size, place on a greased pizza pan and stretch out the dough more if needed.
Add desired sauce and toppings and bake at 400F for 12-13 minutes or until the edges of the crust is golden in color.
In a large saucepan, add water and bullion cubes. Bring to a boil, stirring until the bullion cubes have completely dissolved. Reduce the heat to medium.
In a bowl, scramble the eggs. Stirring the bullion mixture in a slow circle, slowly pour the eggs into the saucepan. You may need to adjust your stirring speed as you go – too slow makes large chunks of egg and too fast makes tiny egg wisps.
In a small bowl or container, mix the cornstarch with a few tablespoons of water, stirring until fully combined to make a slurry (this will prevent lumps of cornstarch in the soup). Pour the cornstarch slurry into the saucepan and stir gently to incorporate. Add parsley and soy sauce and stir again. Serve with additional soy sauce, if desired.
**This recipe can easily be adjusted to modify quantity. As a general rule, one cup of water, one bullion cube, and one egg per person. Thicken with cornstarch and season with parsley and soy sauce as needed.
Heat oil in large saucepan over medium heat. Add rice and sauté, stirring frequently until golden brown (about 5-10 minutes). Add the cumin and onion. Continue cooking until the onion is translucent. Add garlic and cook for an additional minute.
Add the tomato sauce, chicken broth, salt, and pepper, stirring to combine. Bring to a boil, continuing to stir. Reduce the heat to low, cover, and simmer for 20 minutes. Leave the rice covered and remove from heat. Rest for 10 minutes. Fluff up the rice a fork. Sprinkle the cilantro over top and serve.
Cut peaches in half. Set, cut side up, on a baking sheet and bake in 350F oven for 30 minutes. Sprinkle with brown sugar and cinnamon. Bake for additional 5 minutes. Serve with ice cream.
1 small-medium head of broccoli, stem removed and cut into small pieces
1 red bell pepper, sliced
6 c water
2 gala apples, peeled and diced
7.8oz Golden Curry packet (choose spicy level by preference)
In a large pot, heat oil over medium heat. Add the onion, potatoes, and carrots and cook until onions are tender, about 10 minutes, stirring occasionally. Add chicken, broccoli, and bell pepper. Cook for an additional 10 minutes or until chicken is no longer pink, stirring regularly. Add apples and water. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. Add the curry mix and stir constantly for 5 minutes or until curry mix is fully incorporated with no lumps. Serve warm over rice.
3/4 c grated coconut (use shredded if unavailable)
powdered sugar
Beat butter and sugar until creamy. Add egg yolks and mix. Add vanilla, apple juice and lemon zest. Mix well and set aside.
In a separate bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. Add to the butter mixture and work together with your hands until all is combined and the dough is soft. Do not add any extra flour. If dough appears crumbly, add a few drops of milk. Cover and chill for 2 hours.
Preheat oven to 325F. Line baking sheets with parchment paper.
Work with half of the dough at a time (keep the other half refrigerated). On a floured work surface, roll out dough to a 1/4-inch thickness. Cut into 2-inch rounds and transfer to prepared baking sheets. Repeat rolling/cutting with 2nd half of chilled dough. Bake at 325F for 12-15 minutes or until done. The cookies should be dry but not brown.
When cookies are cool, match them up into pairs of like-sizes. Spread about a tablespoon of dulce de leche onto the flat side of one cookie in each pair. Place its partner on top (flat side down) and gently press so that the dulce de leche comes to the edges. Roll edges in coconut and place on a cooling rack to set. When ready to serve, sift a light layer of powdered sugar over the tops of the cookies.
Cut along length of croissant to open like for a sandwich. Add a scoop of vanilla ice cream. Fold “lid” of croissant over ice cream and top with desired amount of hot fudge.
Cook penne pasta according to package directions, until al dente. Strain pasta and set aside.
In another pot, cook the strips of chicken over medium heat, seasoning with salt, pepper, onion powder, and garlic powder, until cooked through and golden brown. Add the olive oil and spinach to the pan, stirring often and allowing the leaves to wilt.
Add remaining ingredients and continue to cook, stirring regularly, until everything is warm and mozzarella is melted.
For the brownie layer, melt the chocolate with butter in the microwave in 10-15 second increments, stirring between each until smooth. In a bowl, beat 3 eggs with sugar, and add to the chocolate/butter mixture. Gradually add the sifted flour, baking powder, and cocoa powder, mixing thoroughly. Pour into the Bundt pan (don’t worry about the order – the brownie will float to the top as it cooks).
In a separate bowl, beat the milk, remaining 4 eggs, cream cheese, and condensed milk. Pour this mixture into the Bundt pan on top of the brownie layer, and cover with aluminum foil.
Place on a middle rack in the oven. On the rack below, place a pan or dish with water (this will help the brownie and flan cook evenly. Bake at 350F for 90 minutes.
Remove from oven and allow to cool. Place in the fridge for at least 3 hours. Flip pan upside down onto a plate to unmold and serve cold.
Mix melted butter and cocoa with whisk. Stir in flour, white sugar, eggs, honey, baking powder and salt. Grease rectangular metal cake pan, line with parchment paper and grease again. Spread batter in prepared pan. Bake at 350F for about 25 minutes. Let cool.
MINT ICING
2 1⁄3 c powdered sugar
5 T butter, softened
3 T milk
1 T light corn syrup
1 dash salt
1⁄4 t mint extract
4-5 drops green food coloring
Mix butter, corn syrup and salt with hand mixer. Add powdered sugar and mix thoroughly. Mix in milk slowly until consistency is a little thinner than normal frosting. Add mint extract and food coloring, and mix. Spread mint icing on brownies. Chill in freezer for 10-15 minutes to set icing.
CHOCOLATE FROSTING
4 c powdered sugar
8 T butter, melted
1⁄4 c milk
6 T cocoa powder
1 t vanilla extract
Mix butter and cocoa with hand mixer. Add milk and vanilla extract. Add powdered sugar slowly and mix on low. Add more milk as needed to reach desired consistency. Spread chocolate frosting on iced brownies. Cut and serve.
Preheat oven to 350F and line a cookie sheet with parchment paper.
Using an electric mixer, cream the butter and shortening for about 2 minutes, until fully mixed. Add sugars and mix until well combined. Add the eggs, vanilla, and milk, mixing thoroughly.
In a separate bowl, whisk together flour, pudding mix, baking soda and salt. Pour into wet ingredients and mix until flour is completely incorporated. Stir in mini chocolate chips and half the bag of mini M&M’s. Place the other half of the M&Ms into a shallow bowl.
Scoop dough using a medium cookie scoop. Press the ball of dough into the bowl of mini M&M’s, so that the candies coat the top part of the cookie dough ball. Place dough balls about 1.5-2″ inches apart on the baking sheet.
Bake for 11-12 minutes or until cookies just barely begin to lightly brown on the sides. Let cool on the cookie sheet for 10 minutes before transferring to cooling rack.
Heat the chicken broth in a pan. Fill ramen bowls with hot water to keep them warm (discard water when ready to serve). Fill another pot with salted water and bring to a boil.
Ladle the broth into the bowls, whisk in 1 1/2 tablespoons soy sauce and 1 tablespoon chicken fat into each. Cook ramen noodles according to package directions in the boiling water. Strain noodles from water and add to the bowls of broth.
Top bowls with the chashu pork, spring onions, soy sauce eggs, wood ear mushrooms, and nori.
1 c mirin (I prefer to use a non-alcoholic variation—buy it on Amazon)
3 spring onions, whole
4-inch piece ginger root, sliced
3 cloves garlic, crushed
2 t salt
2lb 12oz pork belly
If any hair remains on the pork belly, burn it off with a blowtorch or lighter. Cut off some of the rind, leaving a quarter of it along the length of one edge. Roll the meat so that the rind is on the outside as a protective layer. Tie the roll with butcher’s twine.
Oven method: Preheat the oven to 300F. In a deep, oven-proof dish, add all ingredients except pork belly and mix thoroughly. Add pork belly roll to the liquid and cover with a lid or aluminum foil. Place in the oven on the bottom rack. Lower the temperature to 250F and roast for 4 hours, turning 3 times so that all sides lie face-down in the marinade once.
Sous Vide method: In a gallon freezer Ziploc bag, add all ingredients except pork belly and mix thoroughly (you may need to cut the green onions in a few pieces). Add pork belly roll to the liquid and seal the bag, using the water-displacement method to push out any air. Place the bag into the sous vide with a temperature of 170F for 6-8 hours.
Remove from oven/sous vide and leave to cool in the marinade. Refrigerate, covered/sealed, overnight.
Before serving, cut meat into thin slices. Heat in a 400F oven for a maximum of 5 minutes.
3 1/4 T mirin (I prefer to use a non-alcoholic variation—buy it on Amazon)
1 T ginger root, coarsely chopped
In a large saucepan, bring water to a boil. Add the eggs and continue to boil for 6 minutes (eggs will be soft boiled). Immediately transfer the eggs to a bowl of ice water.
In a clean saucepan, add the soy sauce, water, mirin, and ginger. Bring to a boil and then reduce to a simmer, cooking for about 5 minutes. Remove from heat and allow to cool completely. Pour into a jar.
Peel the eggs and add to the marinade. Store in the fridge for 3-24 hours before serving.
6-7 Granny Smith Apples, peeled and cored (thinly sliced)
1 1/2 t cinnamon
2 refrigerated pie crusts
1 egg
Preheat oven to 425F.
In a medium saucepan, melt butter over medium heat. Whisk in flour, then simmer for 1 minute, whisking constantly. Whisk in water and sugar. Bring to a boil, then reduce heat and continue simmering 3 minutes, whisking frequently. Remove from heat.
Thinly slice the apples and place them in a large bowl. Sprinkle the top with the cinnamon and toss to combine. Pour the sauce over the apples and stir to coat.
Place one pie crust in a 9″ pie plate. Add apple mixture, mounding slightly in the center. Unroll second crust and cut into 10 even-thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top. In a small bowl, beat together egg and 1 tablespoon of water and brush the top of the pie crust lattice with the egg mixture.
Bake at 425F for 15 minutes. Reduce the heat to 350F and continue baking another 45 minutes or until apples are soft and filling is bubbling. Rest at room temperature for 1 hour before serving.
Soak rice in water for 20-30 minutes and then rinse in a strainer.
In a large saucepan, bring rice, water, and 1/4 teaspoon of salt to a boil. Reduce heat to low and simmer, covered, for 45 minutes (rice will be cooked but still wet). Stir in sugar, 1/4 teaspoon of salt, and 1 1/2 cups coconut milk and bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, until mixture is thick and rice is tender but still slightly chewy, about 30 minutes.
Remove from heat and cool to warm or room temperature, stirring occasionally, at least 30 minutes. Just before serving, stir pudding and divide among 8 bowls. Drizzle remaining coconut milk over pudding.
Preheat the smoker (use pecan chips) or your grill to 250F. While the smoker is heating, chop the Velveeta, pepper jack cheese, jalapenos, and white onion and set into a 9×13 aluminum pan.
Brown the chorizo/sausage in a skillet over medium high heat. Strain out any excess grease. Add to the 9×13 aluminum pan along with the Rotel tomatoes and garlic.
Place in the smoker for 1 1/2 to 2 hours, stirring occasionally. Cook until the cheese is fully melted. Stir well to combine once all the cheese is melted and serve.
Mix all ingredients and place on 250F degree smoker, uncovered, for 1.5 hours. Add lid or cover with foil and continue to cook in 250F degree smoker for another 1.5 hours.
Add all dry ingredients into one bowl and mix well. Into another bowl, add all wet ingredients (except zucchini) and mix together. Slowly mix the dry ingredients into the wet ingredients, until it is all combined well.
In a food processor or blender, chop your zucchini until almost smooth. Using paper towels or a cheesecloth, press out any excess moisture. Gently fold in your the zucchini into the batter.
For bread loaves: Spray 2 loaf pans with non stick spray or line with parchment paper and bake at 325F for about 50 minutes or until a toothpick placed into the middle comes out clean.
For muffins: spray muffin tins or line with cupcake liners and bake at 325F for 18-22 minutes (until they spring back when touched in the center). Allow to cool just enough to flip out onto a clean towel or cooling rack.
In a large soup pot, add the vegetable oil and bring to medium heat. Stir in the garlic, ginger, cardamom, coriander, turmeric, and garam masala, blending well. Add in the onion and continue to cook until just tender. Add the butter and sprinkle in flour, stirring regularly to make a roux.
Add the chicken stock, spinach, and tomatoes. Stir to mix thoroughly and bring to a boil. Lower heat and simmer for 10 minutes. Add the sugar, salt and the milk. Bring back up to medium heat and cook for an additional 2-3 minutes, stirring well.
Ladle into bowls and drizzle heavy cream over the top. Serve with a bit of black pepper. Can garnish with cilantro, if desired.
Add the cucumber and garlic to a food processor or blender. Blend until almost smooth (can be a little chunky) and pour into a medium bowl. Use paper towels to press out as much moisture as possible. Mix with the dill, yogurt, and lemon juice. Add salt and pepper to taste. Best if left to sit in the fridge for a day before eating.
Heat olive oil in a large saucepan over medium-high heat. Add onion and sauté for 5 minutes. Add garlic and crushed red pepper flakes and sauté for an additional 1-2 minutes, stirring frequently.
Add the tomatoes, oregano, salt and black pepper, and stir to combine. Allow to cook for 3-5 minutes. Stir in the fresh basil sprigs. Bring the sauce to a simmer. Reduce the heat to medium-low, cover, and continue to simmer for 20-30 minutes, stirring occasionally.
Remove and discard the basil. Taste and season the sauce with salt and pepper, as needed. Serve the sauce warm and enjoy!
Combine all ingredients except the cornstarch in a saucepan over medium heat. In a small bowl, combine the cornstarch with 1/4 c of water to create a slurry. Add to the sauce mixture and stir until the sauce thickens.
In a saucepan, mix all ingredients except the corn flour and water and bring to a boil. In a separate bowl, whisk together the corn flour and water. Pour into the sauce and stir to combine. Allow to return to a boil, stirring regularly, so that the sauce thickens. Remove from heat and allow to cool. Store in the refrigerator.
In a large bowl, combine the cabbage, green onion, ginger, and salt. In a separate bowl, whisk together the water, flour, and eggs. Mix the batter with the cabbage mixture.
Heat half the vegetable oil in a small frying pan (approx. 6-7 inches in diameter) on medium-high heat. Pour half the batter into the pan and flatten into a flat pancake using a spatula. Lower the heat to medium and cover, cooking for 5 minutes. Cover the top of the pancake with half of the bacon and cook for another 5 minutes. Using a large spatula, flip the pancake and cook for another 5 minutes.
Flip the pancake onto a plate so the bacon is on top. Drizzle with half the okonomiyaki sauce and mayonnaise. Top with half the nori and bonito flakes. Prepare the second pancake following the same instructions.
Cut the thickness of each chicken breast in half, so each half is approximately 1/2 inch thick. Cut the halves again width-wise (should be about 3″ wide).
In a shallow bowl, combine flour, salt, and pepper. In a separate shallow bowl, beat the eggs. In a third shallow bowl, place the Panko breadcrumbs.
Coat the chicken with the flour mixture and shake off any excess. Dredge each chicken piece in the beaten egg. Coat the chicken with Panko and remove any excess.
Heat oil (about 1-2 inches deep) in the cast iron skillet or a heavy-bottomed Dutch oven. The oil should be 350F.
Put 2-3 pieces of chicken in the oil at a time. Deep fry chicken until both sides are golden brown, about 5-6 minutes. Transfer to a paper towel-lined tray to remove excess oil. Make sure to keep the oil clean by removing separated pieces of breadcrumbs throughout deep-frying.
2 c milk chocolate chips (Ghirardelli preferred, larger chips)
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a large bowl, beat the butter and sugars on high speed for 3-5 minutes. Add eggs and vanilla and beat until thoroughly mixed, about 1 minute. Mix in flour, baking soda, and salt. Stir in chocolate chips.
Measure 1/3 cup of dough and form into a ball. Place the dough balls on the prepared cookie sheets 2 inches apart (6 cookies per sheet). Bake for about 10 minutes, or until cookies are just golden. Do not over-bake. Let sit on cookie sheet for 10 minutes before moving to a wire rack to cool completely. Repeat as necessary until all cookies are baked.
In a food processor or blender, finely chop the onion, carrots, and celery. Add the mixture and the vegetable oil to a large pan on medium heat. Cook until vegetables begin to soften, about 3-5 minutes. Add the hamburger and cook until hamburger is thoroughly browned. Add the tomato soup, ketchup, mustard, brown sugar, and Worcestershire sauce. Stir until well-mixed and thoroughly warmed. Serve on hamburger buns and enjoy!
Trimming any excess fat/skin, cut the chicken thighs into 1 ½ to 2-inch chunks and put them in a large bowl or gallon ziploc bag.
To a food processor, add tomato paste, ginger, garlic, garam masala, crushed red pepper, paprika, cardamom, salt, turmeric, almonds/cashews, and yogurt. Blend on high speed until completely smooth. Add the mixture to the bowl/bag with the chicken along with the yogurt and mix well until chicken is well-coated. Cover bowl/seal bag and refrigerate for at least 1-2 hours.
Add the vegetable oil and butter to a large skillet on medium high heat. Add the onions and cook for 5-7 minutes, or until caramelized and fragrant. Add in the chicken and cook for 12-15 minutes or until the chicken is cooked through. Add the heavy cream and mix well, cooking for an additional 3-4 minutes.
In a large bowl, mix all the dry ingredients together. In a blender, finely chop the onion, garlic, parsley, and cilantro. Add the herb mixture from the blender and the ground beef to the bowl of spices. Knead with your hands until thoroughly combined.
Make small logs out of the meat mixture and place them on skewers. Cook kebabs until well-done (preferably on a grill). Great served with tzatziki sauce and pita bread.
For a faster cook, double the batch and spread onto a jelly roll pan. Bake in the oven at 350F for 20-30 minutes. Drain any grease and cut into rectangles about 3″x1.5″.
Cut a roll in half. Spread a thin layer of mayonnaise on the inside of each half. Place stuffing, turkey, and cranberry sauce on one side and top with other half of the roll. Enjoy!
Thaw your turkey! A turkey that’s even partially frozen will not cook in time. The general rule is to thaw in the fridge for 24 hours per every 4 pounds, so a 12-14 lbs turkey will need to start thawing about 4 days prior to cooking.
In a bowl, mix together the room temperature butter, sage, rosemary, thyme, and salt until combined. Set aside.
Remove the neck and giblets from turkey and set aside. Place turkey breast-side-down on a sturdy surface. Using a sharp knife or very sharp kitchen shears, carefully cut along each side of the spine until the spine is completed separated. Remove the spine and use a knife to score down the length of the breastbone.
Flip the turkey over so the breasts are facing up. Place your hands on the breast bone and use your body weight to apply pressure until it cracks the breast bone, allowing the turkey to lay relatively flat.
Preheat the oven to 450F. Arrange the neck and giblets on the bottom of the pan. Lay your spatchcocked turkey over the neck/giblets so the breasts are facing up. Gently tuck the wing tips underneath the breasts to prevent burning.
Stick your hands under the skin of the turkey, separating it from the meat as best possible. Using your hands, spread the herb butter both on top and under the skin of the turkey.
Roast in an oven at 450F for 30 minutes. Baste the turkey with its juices & reduce heat to 350 degrees. Continue to roast, basting every 20 minutes and rotating for even browning, for one hour or until the thickest part of the thigh reads at least 175F.
Let the turkey rest at room temperature for 20-30 minutes. Serve and enjoy!
Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme until lightly browned, about 1 minute.
Gradually whisk in pan drippings. Bring to a boil, then reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley and season with salt and pepper to taste.
Preheat oven to 350F. Melt butter in a large skillet over medium heat. Add onion, celery, and herbs. Cook over medium-low until tender (do not brown), about 10-12 minutes.
Place bread cubes in a large bowl and add onion mixture. Pour broth over bread mixture, starting with 1 cup and adding as needed until cubes are moist (but not soggy). Gently toss with a fork. Season with salt and pepper to taste.
Place mixture in a serving dish and cover with foil. Bake in 350F oven for 30 minutes. Uncover and bake an additional 10 minutes.
Place potatoes in a large pot filled with salted water. Bring water to a boil. Allow to boil, stirring occasionally to prevent sticking, until a fork can easily pierce each potato (about 20-30 minutes). Move potatoes into a large mixing bowl. Remove potato skin, if desired.
While potatoes are hot, add the butter and mash until there are no large lumps. Avoid over-mashing, as it will create a gluey texture. Add all other ingredients and stir until creamy and well-combined. Add more salt, to taste, if needed.
Fill a saucepan with water. Add all ingredients and bring to a boil. Reduce to a simmer and let sit until the water has greatly reduced. Add more water over time, if desired. Enjoy a beautifully-scented home!
Do not leave stove on while sleeping or away from home.
Preheat the oven to 425F. Remove the pie crust from the refrigerator and allow to sit at room temperature for 10 minutes before unrolling. Press pie crust into 9-inch pie plate and flute the edges with your thumb.
In a mixing bowl, combine the sugar, salt, cinnamon, ginger, nutmeg, and cloves. Add the eggs and whisk until blended. Add pumpkin and evaporated milk until combined. Pour into pie crust.
Bake in a 425F oven for 15 minutes. Cover the pie crust edges with foil or a pie shield and lower temperature to 350F. Bake for an additional 40-45 minutes, until you can insert a toothpick and it comes out clean.
Remove from oven and cool. Refrigerate until ready to serve.
*Spices can be substituted with 1 tablespoon pumpkin pie spice mix.
Preheat the oven to 350F and position the oven rack in the bottom 1/3 of the oven. Take the pie dough out of the fridge and let sit at room temperature for about 10 minutes. Transfer the pie dough to the pie plate. Place the pie plate and crust in the fridge as you make the filling.
Add the corn syrup, brown sugar and butter to a medium saucepan over low heat. Melt together until the sugar is no longer grainy and the butter is melted, stirring occasionally. Remove the pan from the heat and whisk in the vanilla extract and cinnamon.
In a separate bowl whisk the eggs until frothy. Whisk 1 tablespoon of the brown sugar mixture into the eggs. Quickly, so the eggs don’t scramble, whisk the rest of the warm brown sugar mixture into the eggs.
Take the pie crust out of the fridge and place the pecans in the pie shell, then pour the filling mixture into the crust (the pecans will float to the top). Fold over and crimp any excess crust. Cover the edges of the crust with a pie shield or foil to prevent it from burning.
Bake in the preheated oven for 50-60 minutes, then remove from the oven and let sit at room temperature for at least 4 hours before serving. Refrigerate any leftovers.
Toast english muffins. On each half, place a slice of canadian bacon and then a poached egg. Pour hollandaise sauce over top and sprinkle with cayenne pepper, if desired.
*To poach an egg, bring a saucepan of water (at least 3 inches deep) to a boil. Reduce heat until the bubbles are barely moving the water (avoid a rolling boil, as it will rip the eggs apart). Carefully crack open each egg (don’t break the yolks) and drop into the water (I usually only do 2 at a time – it’s best to strain off the more liquid parts of the whites to avoid clouding the water). Don’t disturb the eggs until the whites seem to be fully cooked-through. Carefully remove from water with a slotted spoon. The yolk should still be runny.
**If you don’t want to make hollandaise sauce from scratch, the Hollandaise Sauce Mix from McCormick is fast and easy. I recommend adding a couple teaspoons of lemon juice for a more authentic taste.
32 oz sugar cookie dough (2 logs of Pillsbury Sugar Cookie Dough)
1 brick cream cheese
8 oz Cool Whip
1 c powdered sugar
1 t vanilla
strawberries, sliced
blueberries
blackberries
raspberries
mandarin orange slices (canned)
red or green grapes, halved
kiwi, sliced
Evenly spread sugar cookie dough over a large, round pizza pan (16″ diameter, no holes), leaving about an inch between the edge of the dough and the pan. Bake according to recipe/package instructions, until golden brown and cooked through. Remove from oven and allow to cool completely.
In a large bowl, combine cream cheese, Cool Whip, powdered sugar, and vanilla. Mix until thoroughly combined and smooth. Spread evenly over cooled cookie base. Any leftover can be used as a delicious fruit dip.
Arrange any combination of fruit on the cream cheese mixture. Apples and bananas are not recommended, as they tend to brown over time. Enjoy!
Preheat oven to 350F. In a large saucepan, melt butter over medium heat. Add flour and stir until combined and smooth (a thin roux). Add water, bullion (crush the cubes before adding to help them dissolve faster), and salt. Increase heat to medium-high.
Add chicken and cook for 3-5 minutes, until chicken is fully white on the outside. Add potatoes, celery, carrots, and onion. Cook, stirring regularly, for 10-15 minutes or until the potato cubes are just soft enough to cut through.
While the filling is cooking, roll the pie crust into a round pie dish, pressing firmly to the sides. Once the filling finishes cooking, add it to the crust and top with the second crust. Press the crust to the edges of pie pan and cut off any excess. Cut a few slits in the middle to allow steam to escape.
Bake at 350F for 25-30 minutes or until crust is golden brown. Allow to cool for 10-15 minutes before serving.
***This recipe is fairly liquid and does not firm up well without being completely chilled. To avoid messy servings, consider cooking individual servings in ramekins with only the top crust.
***If you have extra filling, add chicken broth, salt (if needed), and noodles for a delicious chicken noodle soup.
Add all ingredients except the hamburger to a crock pot and stir to combine. Add the hamburger and stir until mostly separated. Cook on low for 6-8 hours.
Rub with olive oil over the entire surface of the roast. Season generously with salt, pepper, and garlic powder. In a large pan on high heat, sear on all sides.
In a crock pot, add the au jus mix, the onion soup mix, and half of the beef broth. Stir to combine. Place the roast in the crock pot. Cook on low until tender (about 8 hours – if you’re short on time, you can cook it on high for about 6 hours).
Once the meat is fully cooked, pull it apart with a couple forks, removing any bones or excess fat. Add the rest of the beef broth to the crock pot and allow to cook for an additional 30 minutes.
Serve the roast in rolls (recommended that you use a harder roll and toast the inside faces) and dip in the au jus “sauce” from the crock pot. For even better french dip sandwiches, add swiss cheese and sauteed onions.
In a large pot, brown and crumble sausage along with onions. During the last couple minutes of cooking, add the minced garlic. Drain any excess grease. Return sausage mixture back to the pot and add the chicken stock and potatoes. Cover pot and allow potatoes to simmer for about 15-20 minutes, until tender.
Once potatoes are tender, add heavy cream, salt, pepper, kale and bacon. Stir to combine. Bring mixture back up to a simmer and allow the kale to soften and wilt. Add more salt and pepper to taste, if needed. Garnish with parmesan cheese and serve.
Pre-heat oven to 350°F. Combine pumpkin, sugar, vegetable oil, vanilla, baking soda, milk, and egg in a large bowl. Mix until smooth.
In a separate bowl, stir together flour, baking powder, cinnamon, pumpkin spice and salt. Add dry mixture to the wet mixture and mix until just combined. Stir in chocolate chips.
Line a baking sheet with parchment paper or a baking mat. Place spoonfuls of cookie dough about 2 inches apart. Bake for 10-11 minutes. Allow to cool on the pan for a couple minutes before transferring to a cooling rack.
Heat olive oil in a large pan on medium heat. Add the chopped bell pepper and onion, and cook until the onion becomes translucent. Add garlic, paprika, cumin, and chili powder and cook an additional minute. Pour the can of tomatoes with their juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper to taste. Bring the sauce to a simmer.
Use a large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook until the eggs are done to your liking. Serve over rice and garnish with chopped cilantro and/or parsley and feta cheese/goat’s cheese if desired.
*Works great for a quick weeknight meal if you make extra sauce and freeze it (prior to adding any eggs). Just thaw, add eggs, and serve with rice and garnishes!
In a large pan, brown hamburger with onion, salt, pepper, and garlic powder over medium heat. Drain grease, if necessary. Add mushrooms.
Add beef broth, retaining about 1/4 cup still in the can. Add the cornstarch to the beef broth in the can and stir until fully incorporated. Add cornstarch mixture to the pan and bring to a boil. Reduce to a simmer and allow to cook, stirring occasionally, until thickened.
Add cream of mushroom soup and sour cream. Stir to combine. Cook for 5-10 minutes, until everything is heated thoroughly. Serve over egg noodles, rice, or potatoes.
Preheat oven to 300F. Combine all ingredients in a large bowl and mix thoroughly with your hands. Divide in half and place on greased baking sheet, forming into loaves. Drizzle ketchup over each. Bake in 300F oven for 30 minutes.
In a saucepan, sauté onion in oil until semi-transparent. Transfer to a large crockpot and add all remaining ingredients. Cook on high for 3.5 hours or on low all day (or overnight).
*You can often find this frozen at Asian markets. Do not substitute for raw tuna that isn’t sushi-grade (i.e. from your grocery’s meat counter) as it could contain parasites and is not suitable for eating raw.
Preheat oven to 325F. Brown ground beef with salt, pepper, and garlic powder. Drain any grease. Add tomato sauce and stir to combine. Cover and simmer for 15 minutes. Cook egg noodles according to package directions and drain. In a bowl, mix sour cream and green onions.
Spray a 9×13 pan and add egg noodles, then beef mixture, and sour cream mixture. Sprinkle cheese on top and bake in 325F oven for 20 minutes.
In a large bowl, combine the bread flour, 2 cups of cheddar cheese, the chopped jalapenos, and salt. Stir well. In a separate large bowl, combine the warm water and yeast. Pour the flour mixture on top of the water and use a silicone spatula to stir until the dough comes together.
With the spatula, fold the dough around the edges of the bowl toward the center, rotating the bowl each time and folding a total of 8 times. Cover with a kitchen towel and let rest in a warm place for 60 minutes, or until almost doubled in size. Using the spatula, fold the dough toward the center again 8 more times. Cover with the towel and let rest for 30 minutes.
Add the Dutch oven and lid to the oven, and preheat to 450˚F (230˚C) for 30 minutes. Lightly flour a clean work surface and your hands. Carefully peel the dough out of the bowl and onto the floured surface. Flip over and carefully brush away excess flour. Fold the edges of the dough towards the center 8 times, then flip over the dough and transfer to a piece of parchment paper.
Brush the top of the dough with the olive oil, so the cheese will stick. Sprinkle the remaining ½ cup (50 g) of cheese on top. Use a sharp knife to score the bread with an “X”, which will allow steam to escape. Arrange the jalapeño rings on top of the cheese.
Carefully remove the Dutch oven from the oven and use the parchment to lift the bread into the pot. Cover with the lid and bake for 30 minutes, then remove the lid and bake for 20 more minutes, until the bread is golden brown.
Carefully slide the bread out of the pot and onto a wire rack. Remove the parchment paper and let the bread cool for at least 1 hour before slicing. Slice the bread and serve as desired.
Run the acai smoothie packs under warm water for 5-10 seconds—just long enough to break into pieces by slapping the packs against the edge of your counter.
Add the acai, frozen banana, milk, blueberries, and peanut butter to a blender. Blend until the chunks are broken down and the mixture is smooth. The mixture should be as thick as possible, so only add more milk if you’re unable to get it to blend by pushing it down or tilting the blender.
Add fresh fruit, coconut, chia seeds, hemp heart seeds, almonds, and granola scattered on top. Drizzle agave nectar over everything and serve immediately.
*Sambazon Acai Packets work great. Usually can be found at Target or Sprouts.
**Get creative with your bowls! You can change up the smoothie blend and add any variety of fruit or other toppings!

1 stick butter
3 cloves garlic, minced
1/2 t salt
1/4 c water
1 lb petite gold potatoes
2 T of fresh parsley, chopped (optional)
Peel away a strip around the center of each potato. In a large pot over medium heat, add butter, garlic, and salt. Once butter has melted and garlic becomes softer and fragrant, add water and potatoes.
Cover and cook the potatoes over medium heat for 30-40 minutes or until tender, moving around and turning occasionally. If desired, add the parsley and mix to combine. Serve hot.
In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken, season with salt & pepper, and cook until browned on both sides. Remove from the pot and set aside. Add the carrots, onion, and celery and cook until just tender. Add the garlic and stir for another minute, until fragrant.
Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming. Add the chicken and any accumulated juices back to the pot and stir to coat in the roux. Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, cover and cook for 15 minutes, stirring occasionally.
Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
Form the dough into small round balls about 1 inch in diameter (the dough should yield 14-16 dumplings). Remove the bay leaves and then place the dough balls in the simmering soup (making sure they don’t touch), add the parsley, and cover.
Let the soup simmer for 15 minutes, or until the dumplings are cooked through. Ladle into bowls, giving 1-2 dumplings per serving. Enjoy!
Add rice, cinnamon sticks, and water to a high speed blender. Blend about 30 seconds on high speed or until roughly chopped. Allow to sit for at least 3 hours, or overnight.
Strain through a fine mesh sieve, keeping the liquids. Return to blender and add sugar and vanilla. Blend an additional 30 seconds. Chill at least one hour and serve. For additional creaminess, add 1 cup milk.
Pulse butter, garlic, parsley, salt and pepper together in a food
processor. Place escargot in a casserole dish, top with finely minced shallot and then butter mixture.
Bake in a 400F oven for about 15 minutes. Serve with toasted garlic bread to sop up butter.
Preheat oven to 400F. Spray or lightly grease a 9-in round or 9×9 pan. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake in 400F oven for 20-25 minutes or until a toothpick inserted into the center of the loaf comes out clean.
In a large bowl, combine salad ingredients. In a small bowl, combine dressing ingredients and mix thoroughly. Pour dressing over salad and stir to coat thoroughly. Chill for 30 minutes and serve.
2 8oz cans Pillsbury crescent rolls (original, not butter)
2 8oz packages cream cheese, softened
1 c sugar
1 t vanilla extract
1/4 c butter, melted
1 T cinnamon
4 T sugar
Preheat oven to 350F. Unroll and spread 1 can of crescent rolls on the bottom of an un-greased 9×13 pan. Press and pinch the seams together.
In a bowl, combine cream cheese, 1 cup sugar, and vanilla. Spread the mixture evenly over crescent roll base. Unroll the remaining can of crescent rolls on parchment paper. Press and pinch the seams together and carefully transfer on top of cream cheese mixture.
In a small bowl, mix 4 tablespoons of sugar with cinnamon. Spread melted butter over top of crescent dough and sprinkle with cinnamon-sugar mixture. Bake at 350F for 20-30 minutes.
In a large saucepan, combine all ingredients and stir to mix thoroughly over medium-high heat. Cook for 5-10 minutes. Allow to cool and pour into bottles.
Proof the yeast by sprinkling it over the water. Sprinkle the sugar over the yeast. It should all start to sink into the water and eventually become foamy. Meanwhile, add remaining dough ingredients into a bread machine or a stand mixer. Add the yeast mixture into the bread machine or bowl. If using a bread machine, run through dough cycle. If using a stand mixer– use a paddle attachment to mix together until a dough ball forms. Cover and let rise in a warm place for 30 minutes. Punch down with bread hook. Repeat two more times.
Meanwhile, grease and line two bread loaf pans with parchment paper. In a new bowl, mix together the brown sugar, melted butter, and cinnamon. Remove dough from bread machine or bowl and divide into halves. Continue to divide into halves until you have 64 small dough balls. Line the bottom of the two pans with dough balls. Spread each of them with the brown sugar mixture. Continue alternating layers of dough with layers of brown sugar until no more remains. Cover and let rise for 30 more minutes.
Bake at 375 degrees for 27 to 28 minutes. Remove and let cool in pan for about 10 minutes. Remove from pan and let continue to cool on rack.
Makes 2 loaves
**Haven’t made this yet – will try with Rhodes Rolls to make it faster and easier.
1 jar dried beef, sliced into thin ribbons OR 2 (2 oz) packets Buddig sliced beef
4 T butter
4 T all-purpose flour
4 c whole milk
pepper
12 slices bread, toasted
Melt butter in a heavy pan over medium heat. Add flour to the pan and whisk for several minutes to remove the raw flour taste. Slowly pour in milk and whisk continuously until a thick sauce forms. Add pepper to taste and stir in the dried beef. Serve generously over toast.
In a 5-gallon drink cooler, mix water, root beer concentrate, and sugar. Taste and add more if needed (it should taste like a good root beer, but flat).
Outside or in a very large room (for ventilation), add the dry ice (use tongs – do NOT touch the dry ice with your fingers). Mixture will begin to “boil.” Place cooler lid on top, but DO NOT SECURE. The lid will help the root beer carbonate more thoroughly, but, if pressurized by being sealed, the cooler will explode. Dry ice may solidify around nozzle and require that the root beer be served with a ladle from the top.
Pour and enjoy!
For cream soda, substitute root beer concentrate with equal parts vanilla extract and imitation rum extract. Feel free to get creative with other soda flavors!
Thaw and Rise the Rhodes Rolls according to package instructions (I always forget to do this several hours before and end up using the Speed Thaw Method).
Preheat oven to 350F. Brown ground beef in a large pan, seasoning well with salt and pepper. Drain well and transfer to a large bowl. Add sauerkraut and mozzarella cheese and mix thoroughly.
Flatten each roll into a 4-6 inch circle. Divide filling among the 18 circles (about 1/3 cup). Pull edges around filling and pinch to close. Place on a large sprayed baking sheet, pinched side down. Bake at 350F for 30-35 minutes.
In a small bowl, whisk together the mayonnaise, sugar, vinegar, and pepper.
In large bowl, combine the broccoli, onions, cranberries, and almonds. Drizzle the dressing over the top and stir to coat. Cover and chill for 1 hour. Add the bacon and toss again before serving.
Using a sharp knife, cut about 1-inch off the top of the artichoke and cut off the stem. Place artichokes stem side up in a steamer basket or rack. Allow to steam for 45-60 minutes.
Meanwhile, make the dipping sauce by combining all the remaining ingredients in a small bowl. Serve alongside the steamed artichokes.
1/2 c spaghetti sauce (like Classico Fire Roasted Tomato & Garlic Pasta Sauce)
2 breaded chicken patties
1/4 c mozzarella cheese
Bake chicken patties according to package instructions. Mix spaghetti noodles with sauce, reserving a few tablespoons of sauce for later. When the chicken patties are fully cooked, top with remaining sauce and mozzarella cheese and bake until cheese has melted. Place chicken patties on top of spaghetti mixture and enjoy!
Cut red cabbage into thin strips, about 3 inches long. In a food processor or blender, add cilantro and red bell pepper. Pulse until roughly chopped.
In a large bowl, combine mayonnaise, sugar, and vinegar until thoroughly mixed. Add cabbage, ingredients from the blender, jicama, green onion, and carrots. Stir until all is well-coated.
*Pressed for time? Buy a bag of tri-color coleslaw mix at the store and combine with the mayonnaise, sugar, vinegar dressing.
1 lb boneless, skinless chicken breast (cut into bite size pieces)
2 cloves garlic (finely chopped)
1 small onion (finely chopped)
1 1/2 c mixed vegetables such as carrots, cabbage and green beans, scallions (chopped bite size)
2 c low sodium chicken stock
2 T dark soy sauce
2 T soy sauce
1 T oyster sauce
1 t sugar
8 oz pack bihon noodles, vermicelli noodles or rice noodles
salt
pepper
lemon wedges or kumquats (optional)
In a wok or a large pan over medium heat, add oil and chicken and cook until tender. Transfer to a plate and set aside. Add garlic and onion to the pan and cook for 2 minutes. Add the cooked chicken and season with a little salt and pepper. Stir in the vegetables and cook for another 3-4 minutes or until a little tender.
Add the chicken stock, soy sauces, oyster sauce, and sugar, and bring to a boil. Add rice noodles and stir until all the noodles are coated with the sauce. Keep stirring and cooking until the noodles are tender (3-4 minutes).
Add more stock (or water) if the dish is dry before the noodles are tender.
Season with salt and pepper and more soy sauce if necessary. Serve immediately.
For an extra kick, serve with lemon wedges or kumquats, and squeeze juice over the pancit.
1 can refrigerator biscuits (like Pillsbury Grands)
1/2 c butter
16 oz pork breakfast sausage, uncooked
1/3 c all-purpose flour
1/2 t salt
1/2 t freshly ground black pepper
1/8 t cayenne pepper
3 1/2 c whole milk
Bake biscuits according to package instructions.
Heat the butter in a large pot over medium-high heat until melted. Add the sausage and cook, breaking it up into smaller pieces, until the meat is no longer pink and is starting to brown, about 5 minutes.
Reduce the heat to medium. Sprinkle the sausage with the flour, salt, pepper, and cayenne. Cook, stirring frequently, until the raw taste of the flour has cooked off, about 1 minute.
Gradually stir in the milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer, stirring occasionally. Continue simmering, stirring often, until the mixture has thickened slightly, about 1 minute more (the gravy will continue to thicken as it sits). Taste and season with additional salt and pepper as needed. Keep warm.
To serve, split the biscuits in half horizontally and top with the sausage gravy.
Preheat oven to 425 F. Cut the butter into 1/2 inch-thick squares and lay, equally spaced, in an ungreased 9×13 baking dish and place in oven, until just melted.
Place all other ingredients in a blender. Cover and blend until smooth. Pour batter into baking dish, over melted butter. Bake for 22-27 minutes or until edges are golden brown and puffy.
To serve, sprinkle generously with powdered sugar and syrup.
2 jalapeno peppers, roughly chopped (remove seeds for medium heat)
2 cloves garlic, smashed
1 t cumin powder
1 t salt
1 t black pepper
1/2 t granulated sugar
1 extra jalapeno with the seeds (optional – for hot salsa)
In food processor or blender, pulse tomatoes and juice. Take half out and pour into large bowl. Add the rest of the ingredients and pulse until the salsa reaches the desired texture. Pour into the large bowl and mix all together.
Best if left in the fridge for a day before eating (especially if you want more heat).
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
1 c coconut flour
1/2 t salt
1/4 t pepper
3 eggs, beaten
1 c shredded coconut
1/2 head romaine lettuce
8 oz fresh baby spinach
2 mangoes, diced
16 oz strawberries, sliced
Preheat the oven to 400F. In a shallow bowl or pie dish, mix the coconut flour with salt and pepper. In two separate bowls, set out the beaten eggs and the shredded coconut. Coat the chicken pieces first in the flour mixture, then the eggs, then the shredded coconut. Lay on a greased sheet pan, spaced apart. Bake in the 400F oven for 20 minutes. Remove and let cool.
Chop romaine into bite-sized pieces. Mix with baby spinach. Top with mangoes, strawberries, and coconut chicken. Goes well with a raspberry vinaigrette.
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
In a bowl, combine all the ingredients. Using your hands, mix until all the spices are evenly distributed. Cook as instructed in any recipe requiring Italian sausage.
Preheat oven to 350ºF. In a bowl, mix all cake ingredients together until thoroughly combined. Pour into a greased 9×13 pan and bake for 25 minutes. Remove from oven and cool completely in the refrigerator for 1-2 hours.
In a bowl, mix pistachio pudding and cold milk together to form a pudding. Fold in cool whip until thoroughly integrated. Spread over cake and enjoy!
Combine oil, garlic, pepper flakes, and salt in a large, non-stick skillet and saute over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, and ziti pasta. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15-18 minutes.
Stir in cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Cover and cook until mozzarella is completely melted, about 10 minutes.
Wash the rice under running cold water till water runs clear. Soak in water for 20-30 minutes. While the rice is soaking, chop the nuts and set aside. After soaking time, discard the water.
Heat milk on medium in a large sauce pan. Let the milk come to a boil, then add the rice. Stir well and let simmer on low-medium heat for 20-25 minutes or until the rice is tender and cooked. Stir every five minutes and make sure that rice or milk is not sticking to the pan. Check by pinching the rice grain, it should mash very easily.
Add sugar and cardamom powder and stir well. Add saffron strands and chopped cashews, almonds, and raisins. Mix well. Let simmer for 6-7 minutes to thicken. When a spoonful is poured back into the pan, rice and milk should fall together in the same flow. Remove from heat and chill 2-3 hours before serving. Top with almond slivers.
**Have leftover cooked basmati rice? You can add the other ingredients and make this quickly on the stove or in the microwave. It’s generally better made with uncooked rice, though.
Whisk all ingredients together in a small bowl, or shake up in a sealed jar. Add sliced green onions to garnish, if desired. Leftovers can be refrigerated in an air tight container for two weeks.
Heat oil in large pot on medium heat. Add pork, onion, and garlic. Sauté 3-4 minutes searing pork on all sides. Stir in broth, enchilada sauce, green chilies, and spices. Bring to a boil on high heat. Cover and reduce heat to low. Simmer 40 minutes.
Add hominy. Cover and simmer 10 minutes. Stir in lime juice and cilantro.
In a large bowl, smash bananas (using a potato masher works very well). Mix butter into the mashed bananas and add the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour and mix thoroughly. If desired, add 1/2 cup of chopped walnuts or chocolate chips to the batter and mix to distribute evenly.
Spray a 4×8 inch loaf pan or 4-6 mini-loaf pans with non-stick spray. Place the batter in the pan(s), filling no more than 2/3 of the pan(s). If baking mini loaves, place them side-by-side on a baking tray. Bake for 1 hour for a full loaf or 45 minutes for mini loaves or until a toothpick comes out clean.
Allow to cool. Remove from pan(s) and slice to serve.
Prepare the pork by taking a fork and puncturing it several times all over. Place the pork butt into the slow cooker. Coat with the liquid smoke. Salt the pork well on both sides using the Hawaiian sea salt.
Set the slow cooker to low and cook for 6-10 hours. Once the pork is cooked through, it should be incredibly tender. Shred the pork with two forks and top with the cabbage. Cook for an additional hour or until cabbage is soft and wilted.
In a shallow pan, mix together flour, Italian seasoning, onion powder, and garlic powder. Cut chicken breasts horizontally into 4 flat fillets. Place between two layers of plastic wrap and pound until about 1/2-inch thick. Pat dry with a paper towel and dredge the chicken in flour mixture on each side until coated. Shake off excess flour.
Heat oil in a frying pan over medium-high heat. Fry chicken on both sides until golden brown — about 4 to 5 minutes per side. Remove chicken from skillet and place on a plate.
Add butter to the skillet. Once melted, add mushrooms and saute for about 2-3 minutes. Add garlic and thyme and continue cooking for 3-5 more minutes, stirring occasionally.
Pour in grape juice, vinegar, chicken stock, and heavy cream, stirring and scraping the pan well, until it is fully incorporated. Stir for about 1-2 minutes or until slightly thickened . Lightly season with salt and pepper.
Return chicken back to skillet, turning to coat. Bring to a boil and let it simmer 4-5 minutes or until thickened. Adjust seasonings to taste. Sprinkle with parsley.
Remove from heat and serve over pasta, rice, or mashed potatoes.
Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
Add the bell pepper, coconut cream, and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
Stir in the brown sugar and serve over rice, garnishing with cilantro and sriracha sauce if desired.
¼ c onion (very finely grated – use a food processor to save time)
2 ½ c mayonnaise (Best Foods or Hellman’s brand)
2 T creamy Dijon mustard
½ c carrots, finely chopped
salt
pepper
Cook macaroni until soft and fat. Drain. While the pasta is hot, stir in onion. Add half of the mayonnaise and the Dijon mustard and carrots. Stir well and refrigerate for at least 3 hours.
Once the macaroni mixture has sufficiently cooled, add the rest of the mayonnaise and salt and pepper to taste.
Combine together seasonings and beef broth in slow cooker and mix thoroughly. Coat both sides of meat with olive oil. Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker. Place the vegetables to the top of the roast in the slow cooker. Cover with lid. Cook on low for 9 hours or on high for 6 hours.
Mix together the ingredients for the Texas Dry Rub in a small bowl. Trim off any large excessive fat pieces from the pork roast. Rub the pork shoulder with the dry rub on all sides. Place into the slow cooker.
Stir together the apple cider vinegar, Worcestershire sauce, and liquid smoke in a small bowl, then pour over the pork roast in the slow cooker. Cook on low heat for 8 hours until tender (or 6 hours on high heat, if you’re pressed for time—not recommended).
Remove the pork from the slow cooker, place in a large bowl, and shred using forks. Add BBQ sauce of choice (about 1/3 cup – Sweet Baby Ray’s Original works really well) and mix well until uniformly coated. Serve warm on hamburger buns, adding coleslaw, pickle slices, additional BBQ sauce, and/or sliced onion if desired.
Chop polenta log into pieces (the smaller, the better). Add to a large saucepan on medium heat with 4 tablespoons of butter. Stir regularly until butter has melted. Add 1/4 cup of heavy whipping cream, 1/2 cup of milk, and parmesan. Increase heat to medium-high and stir regularly until smooth, adding more milk if necessary. Finished polenta should be smooth and creamy, but not liquid.
Meanwhile, add oil to a frying pan and season steak (recommend using a sous vide to cook ahead of time and just sear at this point). Heat the frying pan on high. Cook steak for 2-3 mins each side for rare, or until cooked to your liking. Remove from pan, cover loosely with foil and rest for 10 mins.
While steak is resting, melt butter in a sauce pan on medium heat. Cook mushrooms, stirring to scrape off any cooked-on pieces, until soft. Add stock, mustard, and thyme, and simmer for 5 mins, until reduced by half. Stir through cream. If butter prevents sauce from thickening, pull a few tablespoons into a small bowl and add a tablespoon of cornstarch, mixing into a slurry. Pour the slurry back into the mushrooms and sauce and stir well until incorporated and sauce begins to thicken.
Spoon polenta onto serving plates, spreading to approximately the size of the steak. Serve with beef and mushroom ragout generously spooned over.
Saute the onion, celery, garlic, and carrot in olive oil over medium heat until onion is translucent. Add water, bullion cubes, and minced garlic. Boil until bullion is completely dissolved. Add chicken and continue to boil until chicken is cooked almost completely. Add cream, thyme, salt, and pepper. Return to a boil, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
Add spinach and cook for another 1-2 minutes until spinach is wilted. In a small container, make a slurry with the cornstarch and 2 tablespoons of water. Heat the soup to boiling and add the cornstarch slurry to thicken. Enjoy!
1 Pizza crust
1 Tomato (large), sliced
Fresh Basil (approx. 12 leaves)
1-1/2 c mozzarella
1 c Mayonnaise
2 T Basil (dried)
1 T Minced garlic
Preheat oven to 425F. Combine mayonnaise, dried basil and garlic. Spread generously on crust. Top with tomatoes, fresh basil and mozzarella. Bake 5-10 minutes or until cheese begins to turn golden.
OPTIONAL:
Make a stuffed crust – Use a refrigerator (canned) pizza crust and roll edges over quartered string cheese.
Personal pizza – Use a tortilla instead of a pizza crust. Leave out the fresh basil and use diced tomatoes instead of sliced.
1 Pizza crust
1/4 – 1/2 c Barbeque sauce (original)
2 Chicken breasts, diced
1/4 Purple onion, sliced
1/2 c Cilantro
1-1/2 c Monterey jack cheese
Preheat oven to 425F. Spread BBQ sauce generously on pizza crust. Top with chicken, onion, cilantro and Monterey jack cheese. Bake for 5-10 minutes or until cheese starts to turn golden.
½ lb bacon
15-20 large mushrooms
1 pkg cream cheese
Preheat oven to 400F. Cook bacon and crumble or cut into small pieces. Wash mushrooms and remove stems. Set mushrooms aside. Mince stems. Mix bacon, mushroom stems, and cream cheese. Place mushrooms caps on a baking pan covered with aluminum foil. Fill mushrooms with mixture. Bake for 20-30 minutes.
2 oz canned jalapenos (about the equivalent of one jalapeno)
1 tomato (medium)
1 bundle cilantro (snip off the leaves with scissors)
1 c water
2 c sour cream
12 oz Wholly Guacamole Classic
blue food coloring
Puree jalapeños, tomato and cilantro. Combine with sour cream and guacamole in a blender. Blend until smooth, adding water slowly to obtain desired consistency. Add blue food coloring to desired shade of green.
1 can French-style green beans
1 can cream of mushroom soup
1 can mushrooms, drained
1-1/2 c French-fried onions
salt
pepper
Preheat oven to 350F. Mix green beans, soup, and mushrooms in a baking dish. Add salt and pepper to taste. Bake for 10-15 minutes until warm throughout. Top with French-fried onions and bake an additional 5 minutes.
In a large bowl, combine oats, whole wheat flour, baking soda, baking powder, and salt.
In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in walnuts and blueberries.
Lightly spray a skillet or griddle, and preheat it to medium heat. Ladle 1/2 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown. Serve with sliced bananas and syrup.
[pancakes]
1¼ c all-purpose flour
3 T sugar
2 t baking powder
½ t baking soda
¼ t salt
1 c part-skim ricotta cheese
1 large egg
2 large egg whites
½ c lemon juice
1 T canola oil
½ T poppy seeds
Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk together ricotta, egg, egg whites, lemon juice, and canola oil.
Fold the wet batter into the dry mix until smooth, and stir in poppy seeds. Spray a nonstick skillet with cooking oil and turn to medium heat. Drop ⅓ cup of the batter onto the well-heated pan and cook until set on one side (about 3-4 minutes) and then flip to cook on the other side (about 2-3 more minutes). Re-spray the pan and reduce heat to medium-low to cook the remaining pancakes. Serve and top with blueberry compote.
[blueberry compote]
1½ T fresh lemon juice (about ½ lemon)
2 t cornstarch
2 c blueberries
¼ c sugar
2 T water
¼ teaspoon salt
Mix together the lemon juice and cornstarch in a small bowl until well-combined and set aside.
In a medium-sized saucepan, combine the blueberries, sugar, water, and salt over high heat.
Bring to a boil for a minute, then reduce to a simmer and stir in the lemon juice mixture. Continue to simmer until reduced and thickened, about 5 minutes.
Preheat oven to 350F. In a pan, season the ground beef with 1 teaspoon of salt, pepper, and chopped onion. Cook over medium-high heat until completely browned. Add crushed tomatoes, remaining teaspoon of salt, and Italian seasoning, mixing thoroughly. Remove from heat.
In a separate bowl, combine eggs, cottage cheese, parmesan cheese, parsley, and 1 cup of the mozzarella cheese.
In a 9×13 pan, layer meat mixture, lasagna noodles, and egg/cheese mixture until you run out of ingredients. Top with remaining 2 cups of mozzarella cheese. Bake at 350F for 20-30 minutes.
In 3 round cake pans, bake chocolate cake as directed on box. Cool and even out tops to allow for layering. In a saucepan, heat sweetened condensed milk until it browns (making dulce de leche). Stack round cakes with dulce de leche between layers. Cover with chocolate ganache (you may want to cut a cake-sized circle out of wax paper and set it around cake to prevent ganache from spilling onto pan or cake plate). Top with walnuts and chocolate chips. Drizzle caramel syrup.
Heat oven to 350°F. Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. If using dough sheet: Unroll dough; cut crosswise into 2 rectangles. Pat dough to form 2 squares. Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With a knife or small cookie cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.
Bake 20-24 minutes or until golden brown. Cool 15 minutes. Serve warm with apple slices, grapes, and berries.
Crepes
Baby spinach
Mushrooms, sliced
Onion, diced
Paprika
Basil
Salt
Pepper
Garlic powder
Boar’s Head Oven-Roasted Chicken Breast, sliced into thin strips
Swiss cheese
Hollandaise sauce
In a deep frying pan, reduce spinach, mushrooms, and onion. Season lightly with paprika, basil, salt, pepper, and garlic powder. Add strips of chicken and swiss cheese. Spoon into crepes. Roll or fold to serve and top with hollandaise sauce.
2 c Rotini Pasta, cooked and chilled
1 chicken breast, cooked and diced (about 1 cup)
1 c shredded carrot
1 c Pepper jack cheese, cubed
1/2 c Ranch Dressing
2 T Buffalo sauce
2 T crumbled blue cheese
1 avocado, diced
Mix together pasta, chicken, carrots, pepper jack cheese, ranch, and buffalo sauce. Add crumbled blue cheese and avocado – toss lightly. Chill and serve. Add more buffalo sauce if desired.
OPTIONAL: Use crumbled goat cheese instead of blue cheese.
9 eggs
1 c mayonnaise
1/2 c milk
1 c chopped spinach
2 c Colby Jack cheese
1/2 c chopped onion
1 sm can mushrooms
Salt
Pepper
Garlic powder
Preheat oven to 350F. Scramble eggs and combine with all other ingredients. Add salt, pepper, and garlic powder to taste. Pour mixture into a greased 9×13 pan. Bake for 15-20 minutes or until quiche no longer jiggles when shaken.
OPTIONAL: Line the bottom of the pan with refrigerator crescent rolls.
4 c baking mix 3 oz Cheddar cheese, shredded 1-1/3 c water 1/2 c melted butter 1 t garlic powder 1/4 t salt 1/8 t onion powder 1/8 t dried parsley
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan. Bake for 10-12 minutes or until golden brown.
Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven
Combine all produce in a bowl. In a separate bowl, mix remaining ingredients to make dressing. Once dressing is well-blended, pour over salad. Stir lightly with a wooden spoon.
1 box cake mix (lemon or chocolate) 2 c whipped topping 1 egg, beaten 1/2 c confectioners’ sugar
In a large bowl combine cake mix, whipped topping and egg; mix until well combined. Chill the dough for at least 4 hours. Preheat oven to 350 degrees. Form tablespoons of dough into one inch balls and roll them in the confectioners’ sugar. Place the cookies on greased or parchment lined cookie sheet a couple inches apart. Bake 10-12 minutes until cookies are set, but not browned. Cool on wire rack.
[crust]
2.5 c graham cracker crumbs (2 sleeves graham crackers, blended until fine)
2 T sugar
1/2 c butter, melted
[cheesecake]
4 8oz pkgs cream cheese
1.5 c sugar
3 T flour
5 eggs
1 c sour cream
1 T vanilla
1 T lemon juice
Preheat oven to 325 degrees. Combine graham cracker crumbs and sugar. Stir in melted butter until moistened. Pour the mixture into a 9-inch spring-form pan. Press the crumbs into the bottom and 1 inch up the sides of the pan. Bake for about 10 minutes. Remove and cool to room temperature.
To make the cheesecake filling, cream the sugar, cream cheese and flour with an electric mixer on medium until light and fluffy. On medium low, add eggs one at a time, mixing well with each addition. On low, add sour cream, lemon juice and vanilla just until combined. Bake for about 1 hour and 15 minutes at 325. Remove from the oven, let cool, and chill in the refrigerator overnight.
OPTIONAL: Top with cherry pie filling, raspberry jelly (heated to spreadable consistency), and/or whipped topping.
CHEESECAKE BAKING TIPS:
It’s very common for cheesecakes to crack while baking. Here are a few tips that will generally prevent cracks (at least the major ones).
Do not over-beat the eggs. Eggs, when whipped or beaten, hold air. Those air pockets will force themselves to the surface while in the oven.
Grease the sides of the pan before pouring the cheesecake batter. You can do so with shortening, or just spray with non-stick cooking spray.
Bake with a water bath. Fill a pan with water and set on the rack below the cheesecake. The additional moisture will allow the cheesecake to bake more evenly.
Take the cheesecake out of the oven while the center is still wobbly. It will continue to cook once it’s sitting at room temperature.
Run a knife along the sides before opening the spring latch. Release the spring-form and re-attach prior to cooling in fridge.
If all else fails, cover the top of the cheesecake with chocolate, raspberry jelly, or cherry filling. Cut along the crack first and no one will be the wiser!
8 ozsemisweet chocolate, coarsely chopped
1 cheavy cream
1 Tunsalted butter, at room temperature
Place chocolate in a medium glass bowl; set aside. Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened (about 5 minutes). Add butter and stir until smooth. Let cool slightly before using.
1 c sugar
1 c water
4 c (12oz pkg) fresh cranberries
1 c chopped walnuts
Rinse cranberries, discarding any bruised or under-ripe berries. Bring water and sugar to a boil in a medium saucepan on high heat. Stir to dissolve the sugar. Add the cranberries to the pot and return to a boil. Lower heat and simmer for 10 minutes or until most of the cranberries have burst. Remove from heat and let cool completely at room temperature. Add walnuts and transfer to a bowl to chill in the refrigerator. Cranberry sauce will continue to thicken as it cools.
Melt butter in large saucepan. Add sugar, corn syrup and water. Cook to hard crack stage (300 degrees), stirring occasionally. Remove from heat; quickly stir in vanilla and ¾ cup chopped almonds. Pour mixture into a lightly buttered 9 x 13 x 2 inch baking pan or onto a large piece of heavy aluminum foil, lightly buttered. Cool 5 minutes. Place chocolate candy bars on warm toffee. When chocolate melts, spread evenly over toffee and sprinkle with remaining chopped almonds. Cool; breaking into pieces and store in a tightly covered container. Yield 1 ½ pounds.
Sauté ground beef and onion in butter in skillet until ground beef is crumbly. Add rest of ingredients mixing well. Spread 1 teaspoon onto each roll and shape into crescents. Place on baking sheets and bake at 375 degrees for 11 minutes or until golden brown. Yields 16 servings.
Cook chicken. Cook broccoli and drain. Layer broccoli on bottom of casserole dish. Layer chicken on top of broccoli. Mix soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine bread crumbs with the melted butter and spread on top of casserole. Bake at 350 degrees for 45 minutes.
3 eggs
2/3 cup pumpkin
1 cup sugar
1 teaspoon baking soda
½ teaspoon cinnamon
¾ cup flour
1 cup chopped nuts
Combine all ingredients except nuts. Line 10 x 15 inch cookie sheet with waxed paper and spray with cooking spray. Pour mixture onto sheet. Sprinkle nuts over top. Bake at 375 degrees for 15 minutes.
Cream the butter, cream cheese and powdered sugar together. Mix pudding together with the milk, add the Cool Whip to pudding mixture. Blend in with cream cheese mixture. Crumble Oreos in a blender (leave the cream in). In a large container or plastic cups, alternate cookie crumbs and filling, ending with the cookie crumbs on top. Top with gummy worms (feel free to add a few in the layers).
1 cup mashed potatoes
2 sticks margarine
3 whole eggs
7 ½ cups flour
2 teaspoon salt
2 ½ cups lukewarm water
1 cup sugar
1 package dry yeast
Mix dry yeast in lukewarm water, blend, set aside for later use. Mix potatoes, softened margarine, eggs, salt and sugar. Add yeast water, blend in flour and place in bowl. Cover with cold, damp cloth and place in refrigerator for at least 8 hours. Roll out like pie crust (approximately ¼ inch) and cut to desired size. Brush butter on tops and let stand to rise (approximately 3 hours) uncovered. Will rise faster in warm room or more slowly in cool room. Bake about 10-15 minutes in 450 degree oven.
1 pkg of cake mix (any flavor)
1 large egg
¼ cup of oil
¼ cup of water
Preheat oven to 350. Combine cake mix, egg, oil, and water. Beat until well blended. Add nuts, chocolate chips, etc. if desired. Drop by teaspoon about 1 inch apart onto greased cookie sheet. Bake for 15 minutes or until done.
2 ½ cups sifted flour
1 teaspoon baking powder
1 teaspoon salt
1 cup shortening
¾ cup white sugar
¾ cup brown sugar
2 eggs
2 teaspoons vanilla
6 ounce package of semi-sweet chocolate chips
Preheat oven to 375 degrees. Sift together 2 ½ cups sifted flour, 1 teaspoon baking powder, 1 teaspoon salt. Set aside. Combine 1 cup shortening, ¾ cup white sugar, ¾ cup brown sugar. Add 2 eggs and 2 teaspoons vanilla. Beat till creamy. Add dry ingredients. Stir in 6 ounce package of semi-sweet chocolate chips. Put on greased cookie sheet. Bake at 375 degrees for 10-12 minutes.
Beat cream cheese in large bowl with electric mixer on low speed until smooth. Gradually add ½ cup of the milk, mixing until well blended. Add remaining 1-1/2 cups milk and pudding mix. Beat on low speed 2 minutes or until well blended. Gently stir in whipped topping. In a separate bowl, mix pineapple and raspberries. Arrange 1/3 of the cake cubes in 3-quart serving bowl; cover with layers of 1/3 each of the fruit and pudding mixtures. Repeat all layers 2 more times. Refrigerate until ready to serve.
2 12oz pkg frozen mixed berries, thawed, well drained (about 4 cups frozen or 2 ½ cups thawed berries)
Cut cake into cubes; place in large bowl. Combine orange juice and almond extract. Drizzle over cake cubes; toss lightly. Pour milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped topping. Layer half the cake cubes in bottom of a 2-quart glass serving bowl or 2-quart round baking dish. Reserve a few berries for garnish. Top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate 2 to 6 hours before serving. Top with remaining ½ cup whipped topping and reserved berries just before serving.
¼ c white vinegar 1 t poppy seeds ¼ t salt ½ c vegetable oil ¼ c sugar 1 ½ t dehydrated onion 1 ½ t prepared mustard
Mix all ingredients (except oil) until sugar is completely dissolved. While beating on high, speed drip 2-3 drops of oil into mixture. Gradually add remaining oil in a thin stream to complete emulsification.
1 pumpkin (small to medium) 1 onion, chopped 2 T vegetable oil 1 ½-2 lbs ground beef 2 T soy sauce 2 T brown sugar 1 4oz can sliced mushrooms, drained 1 10¾oz can cream of chicken soup 1 ½ c cooked rice 1 8oz can sliced water chestnuts, drained
Cut off the top of the pumpkin and thoroughly clean out seeds and pulp. Paint an appropriate face on the front of the pumpkin with a permanent marker. Preheat oven to 350°. In a large skillet, sauté onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve meat, scooping cooked pumpkin from inside of the shell.
½ c butter 3 beaten egg yolks 1 T water 1 T lemon juice Dash salt Dash white pepper
Cut the butter into thirds and bring it to room temperature. In the top of a double boiler, combine egg yolks, water, lemon juice, salt and pepper. Add a piece of the butter. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly with a whisk, until butter melts and sauce begins to thicken. Add the remaining butter, a piece at a time, stirring constantly until melted. Continue to cook and stir until sauce thickens (about 2 minutes more). Immediately remove from heat. If sauce is too thick or curdles, immediately whisk in 1-2 tablespoons hot water.
1 box yellow cake mix
1 lg. can mandarin oranges
1 lg. can crushed pineapple
1 lg. package vanilla instant pudding (made as directed and cooled)
1 12oz container of Cool Whip
Make cake mix as directed but add un-drained can of mandarin oranges. Bake for 30 minutes at 350°. Cake must be completely cooled before adding topping. Drain can of crushed pineapple and mix with the pudding and the Cool Whip. Place cooled cake in a container that has a cover and spread topping on top and down sides and decorate as you wish (pineapple slices and cherries work well). Place cake in refrigerator and cool overnight for best results.
2/3 c butter
2 c quick oats
1 c granulated sugar
2/3 c all-purpose flour
1-3/4 c milk chocolate morsels
¼ c dark corn syrup
¼ c milk
1 t vanilla extract
¼ t salt
Preheat oven to 375°. Line cookie sheets with foil. Melt butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla and salt; mix well. Drop by level-teaspoon, about 3 inches apart, onto prepared cookie sheets. Spread thinly with rubber spatula. Bake for 9-11 minutes or until golden brown. Cool completely on cookie sheets and wire racks. Peel foil from cookies. Microwave morsels in medium, uncovered microwave-safe bowl on medium-high (70%) power for one minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half of the cookies. Top with remaining cookies.
Makes about 2 dozen sandwich cookies
*The cookies are should turn out flat, and bumpy with a few holes. They should harden once they’re cooled. They can be frozen to prevent chocolate from leaking through holes.
1 c shortening 2 egg yolks 3 T milk ½ c granulated sugar ½ c brown sugar 2 t vanilla 2 t cream of tartar ½ t salt 1 t baking soda 2 2/3 c all-purpose flour Raspberry fruit preserves
Cream shortening and sugars. Beat in yolks, milk and vanilla. Sift together dry ingredients; add to creamed mixture. Chill for 1 hour. On well floured surface roll half the dough to 1/8″ thick ; cut with 2″ circular cutter for the bottom. Place 1/2 teaspoon preserves on each cookie. Seal by placing a second cookie cut (with hole in the center) on top and sealing the edges. Bake on ungreased cookie sheet at 350° for 10-12 minutes.
Beat margarine, sugar, egg, milk and vanilla together until fluffy. Sift dry ingredients and add to egg mixture. Chill dough thoroughly (at least 2 hours). Roll out dough on a lightly floured surface. Using a cookie cutter, cut out shapes and sprinkle with sugar. Bake at 375° for 8 minutes. Cool and store in a tightly covered container.
Blend peanut butter, oil, sugars, eggs and vanilla. Sift flour, soda and salt. Blend mixtures together. Form into 1-inch balls. Place 2 inches apart on ungreased cookie sheet and flatten with a fork in a criss-cross pattern. Bake 7-12 minutes at 350°. Let stand in pan until slightly cool.
Fry a hamburger patty for each person served. Remove cooked hamburgers from skillet and place on platter. After draining skillet, combine all ingredients and boil. Place hamburgers back in sauce. Top each with a pineapple ring and a green pepper ring. Simmer covered for 5-10 minutes. Serve on buns with lots of sauce or on rice with sauce as the gravy.
2 lbs ground beef 1 onion, diced or flakes ½ sm. jar green chilies 1 can cheddar cheese soup 1 can cream of mushroom soup 1 sm. can canned milk 1 t chili powder 1 pkg tortillas (12 count) 1 can enchilada sauce ½ c grated cheddar cheese
In a medium frying pan, brown beef and onions. Drain. Add all other ingredients and mix thoroughly. Grease 9×13 pan. Tear tortillas into strips to cover bottom of pan. Leave no open spaces. Pour soupy mixture over tortillas and top with grated cheese. Bake 30 minutes at 350°. Let stand for ten minutes and then serve.
1 lb boned chicken, cut into strips ½ c onion, chopped 1 med green pepper, cut into strips 1 garlic clove, minced 1 T butter 1 can whole tomatoes 1 can tomato sauce ½ t salt ½ t oregano ½ t basil 1/8 t ground red pepper 1 ½ c Minute Rice
Cook and stir chicken with onion, green pepper and garlic in hot butter in large skillet until lightly browned. Add tomatoes, tomato sauce and seasonings. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.
18-24 Rhodes frozen dinner rolls ½ c margarine/butter ½ c pecans, chopped (cookie pieces) 1 c brown sugar ½ pkg butterscotch pudding (cook & serve, NOT instant)
Spray bundt pan with non-stick cooking spray. Coat pan with pecans as evenly as possible. Place frozen rolls evenly around pan. Sprinkle pudding mix over top. In a small saucepan, melt margarine/butter. Stir in brown sugar until completely dissolved. Pour mixture over rolls in bundt pan. Cover with cling wrap and let set overnight to rise. In the morning, bake at 350° for 30-40 minutes. Invert immediately onto a plate and serve.
1 16oz bag frozen broccoli, carrots and cauliflower combination (Broccoli Normandy) ¼ t black pepper 1 c shredded Swiss cheese 1/3 c sour cream 1 can cream of mushroom soup 1 4oz jar of pimentos (opt) 1 2.8oz can French-fried onions
Combine vegetables, soup, ½ cup cheese, sour cream, pimento and ½ can French-fried onions. Pour into 1 quart casserole. Bake, covered at 350° for 30 minutes. Add remaining cheese and onions; bake uncovered for 5 minutes.
2 c dry split peas ½ c chopped carrots 2 qt water 1 ham hock ½ c chopped celery 1 t chopped onion
Place all ingredients into a large kettle. Boil gently, about 2 hours or until the consistency desired for soup. Remove ham hock. If desired, press peas through a coarse sieve to get puree. Chop meat to fine texture of the bone and return to soup. Season with salt and pepper to taste. Add water if needed.
Soften bean threads in bowl of warm water. Cut into 1 ½ inch lengths. Brown pork. Combine all ingredients, except eggs. Place wrapper with corner facing you. Put 1 heaping tablespoon of mixture in middle of wrapper. Paint edges with beaten egg. Fold bottom of wrap over mixture, then fold sides into middle. Roll up until closed. Deep fry in hot oil until golden brown. Drain on paper towel. Serve with Oriental hot sauce or sweet and sour sauce.
Mix all ingredients of Chinese Salad Dressing and set aside. Soak chicken in teriyaki sauce for 15 minutes and drain. Brown sesame seed. Deep fry Meifun noodles. Toss together and top with Chinese salad dressing.
½ lb hamburger 2 shakes garlic salt 1 3oz pkg cream cheese 1 can refrigerator rolls (10) 3 olives, finely chopped
Soften cream cheese, setting a little aside for decoration. Mix with hamburger and garlic salt. Shape into 30 small balls. Roll out dough on a floured surface and cut each roll into thirds. Wrap a strip of roll around each ball. Place on greased cookie sheets. Bake 12-15 minutes at 350°. Spoon remaining cream cheese into a ziploc bag; cut off very tip of one corner. Squeeze cream cheese through tip to make 2 small dots on each ball for eyes. Place small bits of olive in cream cheese for pupils.
1 egg, lightly beaten 1 small onion, finely chopped ¾ c dry bread crumbs 1 T dried parsley flakes 1 T Worcestershire sauce ¼ t salt 1 lb bulk pork sausage 1 16oz jellied cranberry sauce 3 T cider vinegar 2 T brown sugar 1 T prepared mustard 1 1-lb pkg miniature smoked sausage links
In a large bowl, combine the first six ingredients. Crumble the bulk sausage over the mixture and mix well. Shape into 1 inch balls. In large skillet, cook meatballs over medium heat until browned; drain. In a large saucepan, combine the cranberry sauce, vinegar, brown sugar and mustard. Cook and stir over medium heat until cranberry sauce is melted. Add the meatballs and sausage links. Bring to a boil. Reduce heat, simmer, uncovered, 10-15 minutes or until meatballs are no longer pink and sauce slightly thickens.
1 8oz tub cream cheese 1 t Italian seasoning 2 c shredded mozzarella cheese 1 c pizza sauce
Mix cream cheese and Italian seasoning, spread onto the bottom of a 9” pie pan. Top with 1 cup cheese, then pizza sauce and cheese again. Bake at 350° for 15-20 minutes until cheese is melted. Serve with crackers.
3 ½ c flour 1 t baking powder 1 ½ c (3 sticks) butter, softened 1 c sugar 2 pkgs strawberry Jello 1 egg 1 t vanilla
Preheat oven to 400°. Mix flour and baking powder and set aside. Beat butter in large bowl with electric mixer until creamy. Gradually add sugar and 1 package of the jell-o. Beat until light and fluffy. Add egg and vanilla; mix well. Gradually add flour and beat well. Shape into 1 inch balls. Place cookies 2 inches apart on ungreased cookie sheet. Flatten with bottom of clean glass. Sprinkle lightly with remaining box of jello. Bake 8-10 minutes until edges are light brown. Cool on wire racks.
1 ½ c flour 1 ¼ c sugar 2 t baking powder 2 t cinnamon 1 t soda ½ t ginger 3 eggs 1 15oz can pumpkin ¾ c melted butter (no margarine) ¾ c chopped dried cranberries
[Brown Butter Frosting] ½ c butter 4 c powdered sugar 1 t vanilla 4-6 t milk
Combine first 6 ingredients. Whisk eggs, pumpkin and butter in another bowl. Stir into dry ingredients. Stir in cranberries. Spread in baking pan (15 x 10 x 1 in). Bake at 350° for 20-25 minutes. Cool.
For frosting: Heat butter in saucepan until golden brown. Remove and cool 5 minutes. Stir in powdered sugar, vanilla and enough milk until spreading consistency. Spread over bars. Cut into 48 pieces.
Buttermilk Pastry for One-Crust Pie 1 ½ qt strawberries (3 pints) 1 c sugar 3 T cornstarch ½ c water 1 3oz pkg cream cheese, softened
Bake pastry for one-crust pie. Cool completely. Mash enough strawberries to measure one cup. Mix sugar and cornstarch in 2-qt saucepan. Gradually stir in water and mashed strawberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool. Beat cream cheese with spoon until smooth. Spread in pie crust. Top with remaining whole strawberries. Pour cooked strawberry mixture over top. Refrigerate about 3 hours or until set. Store covered in refrigerator.
*For Peach Glace Pie, substitute 5 medium peaches (5 cups) for strawberries (use fruit protector as directed on package to prevent discoloring). For Raspberry Glace Pie, substitute 6 cups of raspberries for strawberries.
4 medium-sized potatoes (1 1/3 lbs)
1 small onion, finely chopped (1/4 c)
2 T olive or vegetable oil
2 T chopped fresh or ¼ t dried thyme leaves
¼ t salt
1/8 t pepper
Heat oven to 450°. Grease bottom and sides of jelly roll pan (15 ½ x 10 ½ x 1 in) with shortening. Cut potatoes into 1-inch chunks. Mix remaining ingredients in large bowl. Add potatoes; toss to coat. Spread potatoes in single layer in pan. Bake uncovered 20-25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with fork.
2 c semisweet chocolate chips 1 c butter 4 c confectioner’s sugar 2 2/3 c evaporated milk 1 t vanilla extract 1/8 t salt
In a large saucepan, combine the chocolate chips and butter. Cook and stir over low heat until melted. Gradually mix in the sugar and milk. Increase heat to a boil. Cook, stirring constantly, for 8 minutes. Remove from heat, and then stir in vanilla and salt. Serve warm. Store in refrigerator.
1 11oz can mandarin oranges, drained
2 large eggs, separated
6 T sugar
2 ¼ t (1 pkg) unflavored powdered gelatin
1 c heavy (double) cream, chilled
1 t orange extract or 2 T mandarin juice
Grated zest of 2 mandarin oranges, tangerines or oranges
½ c sliced (flaked) almonds, toasted
Finely chop the mandarin orange segments, then lay the pieces on paper towels to absorb the excess moisture. Set aside. In a stainless steel or other heatproof bowl, stir together the egg whites and 4 tablespoons of the sugar. Place over (but not touching) simmering water in a saucepan until the sugar dissolves, about 1 minute. Remove from heat and, using an electric mixer on medium-high speed, beat until soft peaks form and the mixture is cool. Set aside and rinse the beaters.
In a small stainless steel bowl, stir the egg yolks with a fork until blended. Set aside. In a small saucepan over medium heat, stir together the remaining 2 tablespoons sugar and ¼ cup water and bring to a boil. Remove from the heat, sprinkle on the gelatin, and whisk until dissolved and smooth. Pour the warm gelatin mixture over the egg yolks and, using the electric mixer on medium speed, beat until the mixture is cool. Set aside and rinse the beaters.
In a large bowl, using the electric mixer on medium-high speed, beat the cream until soft peaks form. Add the extract/mandarin juice and beat for just a moment to incorporate. Fold in the egg-white mixture and then the egg-yolk mixture. Add the mandarin orange pieces and the citrus zest and fold gently to distribute evenly without deflating the mixture. Divide the mousse among 4 or 5 individual goblets or spoon into a single serving bowl. Cover with plastic wrap and refrigerate until ready to serve. Garnish with toasted almonds.
1 c sugar
4 large, ripe mangoes, pitted and cubed or
1 jar mangoes in light syrup
Grated zest of one orange
½ t orange extract (opt)
In a saucepan over high heat, bring the sugar and 1 cup water to a boil, stirring with wooden spoon until the sugar dissolves and a light syrup forms. Remove from heat and let cool. Cover and refrigerate until ready to use. In a blender or food processor, puree the mango pulp until smooth. You should have about 3 cups. Transfer to a bowl and add the sugar syrup, orange zest, and the extract. Stir well. Cover and freeze until firm. Scoop and serve.
1 bag rotini or swirl pasta 1 c Italian seasoning Cucumbers Tomatoes Black olives Red onions Pepperoni Cheese chunks Garlic salt Salt & pepper
Cook pasta and drain. Let cool. Add Italian dressing. Slice or dice vegetables, cheese and pepperoni. Add to pasta mixture. Add salts and pepper to taste.
[cookie] 1 c butter (less 2 t) 2 c brown sugar 2 eggs 2 t vanilla 2 ½ c flour 1-2 t baking soda 3 c oatmeal
[chocolate] 1 can evaporated milk 1 12oz bag chocolate chips 2 t butter (from cookie’s 1 c) 2 t vanilla Walnuts (opt)
[cookie] Cream butter. Add brown sugar and then vanilla and eggs. In a separate bowl, mix flour and baking soda. Add oatmeal. Combine mixtures.
[chocolate]
Melt milk, chocolate chips and butter in a saucepan. Add vanilla and walnuts.
Preheat oven to 350. Cover bottom of a jelly roll pan with 2/3 of cookie mixture. Cover with chocolate. Crumble remaining 1/3 of cookie mixture and sprinkle on top. Bake for 25 minutes.
In a large mixing bowl, beat cream cheese until softened. Gradually add sugar. Blend in sour cream and vanilla. Gently fold in whipped topping, blending well. Spoon into the graham cracker crust and chill for at least 4 hours.
Combine butter and cream in saucepan over medium heat. Add parmesan cheese and stir until completely melted, scraping the bottom to prevent burning. Bring to a boil and then immediately reduce to a simmer. Add garlic powder, onion powder, salt, and parsley. Stir to combine and serve.
**For some greens, cook chopped kale in olive oil, salt, and pepper until wilted. Add to fettuccine alfredo.
6 boneless skinless chicken breasts ½ t salt 6 T butter or margarine 2 t Worcestershire sauce 2 t curry powder 1 t oregano ½ t dry mustard ½ t garlic powder ¼ t paprika ¼ t cayenne 1 chicken bouillon cube 1-2 cans mushrooms, UNDRAINED
Preheat oven to 375°. Arrange chicken in a 9×13 baking pan. In a small saucepan, melt the butter, then blend in salt, Worcestershire, curry powder, oregano, mustard, garlic powder, paprika, cayenne, and the bouillon cube. Add the mushrooms, with juice. Pour mixture over chicken breasts. Bake, uncovered, for 20-30 minutes. Best served over rice.
In a medium saucepan over medium heat, combine crushed tomatoes, tomato paste, onion, garlic, basil, oregano, and sage. Season with salt and pepper to taste. Reduce heat to low and allow it to simmer about 10 minutes, stirring occasionally. Then remove from burner, cover with lid and set aside.
PASTA
Prepare pasta according to directions listed on package, then drain. Once noodles are cool enough to handle, align on wax paper (sprayed with cooking spray to prevent sticking), side by side. Preheat oven to 375 degrees.
FILLING
While pasta is boiling, drain thawed spinach in paper towels, pressing out some of the excess moisture, then chop spinach. In a mixing bowl, stir together spinach, cottage cheese, eggs, and parsley. Mix in 2 cups of the mozzarella, the asiago and the parmesan cheese.
ASSEMBLY
Spread 1/4 cup of the cheese mixture evenly along length of the noodles. Roll noodles up jelly roll style to opposite end. Pour about 1 cup of the marinara sauce into the bottom of a 13 by 9-inch baking dish. Place lasagna roll ups in baking dish then cover tops with remaining marinara sauce and sprinkle with remaining 1 cup mozzarella cheese. Bake in preheated oven 20 – 28 minutes, until cooked through.
PRO TIP: Add olive oil and salt to your water when boiling pasta. It will help prevent it from sticking.
Change-Up: Use alfredo sauce instead of marinara—or mix the two!
Make it classic lasagna-style: Layer the sauce, then uncooked oven-ready lasagna noodles, then the cheese mixture. Repeat. Add remaining sauce and a final layer of mozzarella cheese on top. Bake at 375F for 30 minutes, cover with foil, and bake for an additional 15-20 minutes (a toothpick should go through all layers with little-to-no resistance).
1 c Spicy Cajun Pasta Sauce (see following recipe)
1 T Parmesan cheese
1 boneless chicken breast, cooked and sliced in strips
1 t chopped parsley
Place pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.
SPICY CAJUN PASTA SAUCE:
2 ounces olive oil
1 tablespoon fresh
chopped garlic
1/2 cup onion, cut in large chunks
1/2 cup green peppers, diced in large pieces
1/2 cup red peppers, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
1 T Cornstarch (as a slurry)
Salt and pepper to taste Heat oil in sauté pan. Add garlic and sauté for 30 seconds. Add onions, sauté one minute, then add peppers and continue to sauté another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency. Season with salt and pepper.
Makes 3-4 servings.
PRO TIP: When mixing cornstarch into a liquid, always first mix it with a few tablespoons of cold water in a separate container. This forms a ‘slurry’, or a small blended mixture, to prevent you from getting clumps of cornstarch in your soup or sauce.
Preheat oven to 350F. Thaw frozen dough and let it rise as directed on package. Roll out until about 1/4 inch thick throughout. Spread a light coat of Italian dressing over dough and sprinkle lightly with seasoning. Arrange meats and cheese evenly across dough, except about an inch on each side. Roll the sides inward until you can pinch them closed. Place log seam down into a greased 9×13 pan. Bake at 350F for 15-20 minutes or until golden brown. Slice into 1 1/2 inch pieces and serve.
8 ounces dried Chinese egg noodles, or 1 pound fresh
Sauce
1 packet chicken bouillon mix, such as Knorr, dissolved in 1 3/4 cups hot water
1/4 cup plus 2 tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon Sriracha chili sauce
Lo Mein
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons minced ginger
1 small bunch scallions, white and green parts, sliced
1 pound small shrimp, peeled and deveined
1 cup thinly sliced white button mushrooms
2 stalks celery, thinly sliced
1 large carrot, shredded
1/4 head Napa cabbage, finely shredded
2 tablespoons cornstarch
For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve. In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes. Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!
In a slow cooker, combine first 6 ingredients. Cover and cook on low for 8-10 hours or high for 4-5 hours. (Potatoes should be tender) Add cream cheese, stir until blended. Garnish with cheese, bacon, and chives if desired.
2 chocolate graham cracker or Oreo crusts (ready-made)
Mini chocolate chips or one bag Reese’s baking peanut butter cups
Mix peanut butter, sugar, cool whip, and cream cheese until fully incorporated. Split the mixture between crusts. Top with chocolate chips or peanut butter cups.
1 pkg Double Stuf Oreos (regular, chocolate, mint – you pick)
1 pkg cream cheese
1 large bag chocolate chips or chocolate almond bark
Crush Oreos in a food processor. In a large mixing bowl, knead cream cheese into Oreo mix. Once cream cheese and Oreos are thoroughly mixed, roll into small balls. Place on a lipped cookie tray or 9×13 pan lined with freezer wax paper. Freeze for about an hour. Melt chocolate bars in a medium-sized bowl. Remove Oreo balls from freezer and dip in melted chocolate. Using tongs, shake off any excess chocolate and place back on freezer paper. Freeze for at least an hour or until ready to serve.
NOTE: For decorative purposes, you can set aside some of the Oreo crumbs (about 8 cookies worth) or buy dark or white chocolate to drizzle over the finished truffles. If you use the Oreo crumbs, however, you’ll have to sprinkle them over the truffles while the chocolate is still melted. Once it dries or is frozen, nothing will stick to it. For the mint Oreo Truffles, I melted some Andes mints and mixed them into the truffle mix and then crushed some to sprinkle on top.
PRO TIPS: Unless you want to keep them in the freezer until they’re ready to serve, learn to ‘temper’ your chocolate (so that it sets again after melting). There’s a few tricks to it, but there’s notes and YouTube videos all over to show you how. Also, tongs tend to leave an indentation in the chocolate that doesn’t correct itself, even after a chocolate drizzle. Instead, use plastic forks with the middle tines broken off to pick your truffle ball out of the melted chocolate. And you can throw it away when you’re done, so less dishes too!
In saucepan combine sugar, evaporated milk, butter and egg yolks. Cook over low heat (stir constantly!) until this thickens considerably (took me about 8 minutes).
Boil pasta in salted water for 12 minutes. Drain. In a small saucepan, combine sugar, flour, and salt. Add juice from pineapple tidbits and egg. Cook over medium heat until thickened. Add lemon juice and mix with pasta. Refrigerate mixture for at least 30 minutes. Add mandarin oranges and pineapple. Stir in Cool Whip and add marshmallows.
Preheat oven to 350F. In a pan over medium heat, cook the chicken, seasoned with the salt and pepper. Transfer the chicken to a large bowl. Add all ingredients except crescent rolls and mix thoroughly.
Separate crescent roll dough into 16 triangles and arrange in a circle on the pan with the wide ends overlapping in the center and the points toward the outside. There should be a 3-5 inch diameter opening in the center of the dough. Push down the dough where it overlaps to even out the thickness of the dough.
Scoop the chicken mixture evenly onto widest section of triangles.
Wrap points of dough over the filling and tuck beneath the wide ends of dough. (Filling will not be completely covered.) Bake at 350F for 30 minutes, covering with foil for half the bake time so the breading is golden, but not burnt.
You want to cook the rice in a liquid that is primarily stock – chicken stock or vegetable stock. Up to half of the liquid can be plain water, but at least half of the needed liquid should be stock. While the stock is heating, heat a large skillet on medium high heat. Add the oil so it coats the bottom of the pan. Add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until the onions begin to soften. Carefully empty the slightly browned rice into the saucepan with the stock. Bring to a simmer, reduce the heat, cover, and cook for as long as the instructions say on your package of rice. Usually between 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. Fluff with a fork to serve.
If tilapia is frozen, thaw before cooking. Preheat oven to 350F. Mix seasonings with melted butter and water (2 parts water to 1 part butter). Squeeze lime/lemon juice into mixture. Lay tilapia in a glass baking dish and cover with seasoned mixture. Bake until the fish is white and no longer translucent. Turn filets over after 10 minutes to bake other side. Add sliced limes/lemons if desired.
