Honey Dill Sauce

Ingredients

• Servings: 1
• 1/2 cup mayonnaise
• 1/2 cup honey
• 1 tablespoon dried dill weed

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk together the mayonnaise, honey, and dill in a small bowl.

Bluebarb Pie

Ingredients

• Servings: 1
• 3 cups diced rhubarb
• 1 1/2 cups fresh blueberries
• 1 pinch salt
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon lemon juice
• 1 1/3 cups white sugar
• 1/3 cup all-purpose flour
• 1 double crust ready-to-use pie crust
• 2 tablespoons butter, cut up
• 1 tablespoon white sugar

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ready Time: 2 hrs 30 mins


• preheat an oven to 425 degrees f (220 degrees c). line a baking sheet with aluminum foil.
• toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, 1 1/3 cup sugar, and flour until evenly mixed. pour into the pie shell and dot with butter. cover the filled crust with the top crust and flute the edges. cut a few decorative steam vents in the top crust. sprinkle the crust with 1 tablespoon of sugar; cover the fluted edges with aluminum foil to prevent excessive browning. place the pie tin on the prepared baking sheet.
• bake in the preheated oven for 15 minutes; reduce the heat to 350 degrees f (175 degrees c) and bake 35 minutes longer. remove the foil and continue baking until the crust is golden and juice is bubbling through the slits, about 15 minutes more. cool completely before serving.

broccoli and artichoke bake

Ingredients

• Servings: 12
• 2 heads broccoli, cut into florets
• 2 tablespoons butter
• 2 cups sliced fresh mushrooms
• 1/2 cup chopped green onion
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup grated parmesan cheese
• 1 tomato, thinly sliced
• 1/2 cup dry bread crumbs

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. add the broccoli florets, and cook uncovered for a few minutes until the broccoli is just tender. drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. drain well, place into a large mixing bowl, and set aside.
• meanwhile, melt the butter in a skillet over medium-high heat. stir in the mushrooms and green onions, and cook until the mushrooms have softened and released their liquid, about 3 minutes. scrape the mushrooms into the mixing bowl along with the broccoli, then add the artichoke hearts, sour cream, mayonnaise, and parmesan cheese. gently fold together until evenly mixed and spread into a 9x13 inch baking dish. arrange the sliced tomatoes over the broccoli, then sprinkle with the bread crumbs.
• bake in the preheated oven until the casserole is hot and the bread crumbs have turned golden brown, about 25 minutes.

almond crusted lamb with apple-rosemary sauce

Ingredients

• Servings: 2
• 1 cup ground almonds
• 1/3 cup heavy cream
• 2 tablespoons honey mustard
• 1/2 teaspoon ground dried rosemary
• 2 lamb tenderloins, trimmed
• salt and pepper to taste
• apple-rosemary sauce
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 teaspoon ground dried rosemary
• 3 granny smith apples - peeled, cored and sliced
• 1/2 cup apple
• 1 1/4 cups heavy cream

Recipe

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

Ready Time: 2 hrs


• preheat an oven to 350 degrees f (175 degrees c). place a sheet of aluminum foil in a 9x13 inch baking dish.
• stir together the almonds, 1/3 cup heavy cream, honey mustard, and 1/2 teaspoon rosemary in a small bowl; set aside. season the tenderloins with salt and pepper to taste. spread the almond mixture evenly over the tenderloins and place them into the baking dish.
• bake in the preheated oven until the almond crust is golden brown and the lamb is no longer pink in the center, about 90 minutes. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). allow the lamb to rest for 10 minutes before slicing.
• while the lamb is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat. stir in the garlic, onions, and 1/4 teaspoons of rosemary; cook until the onions have softened and turned translucent, about 5 minutes. once the onions are tender, add the apples and apple . bring to a simmer over medium-high heat and cook for 5 minutes. pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, 5 to 10 minutes. season to taste with salt and pepper before serving with the lamb.

brandied pepper steak

Ingredients

• Servings: 6
• 1 (1 1/2 pound) top round steak
• 2 teaspoons coarse kosher salt
• 2 tablespoons black peppercorns, coarsely ground
• 1/2 cup clarified butter, melted
• 2 leaves fresh sage, bruised
• 1 sprig fresh thyme, bruised
• 4 sprigs fresh rosemary, bruised
• 1/4 cup
• 1/2 cup veal demi glace
• 1/2 cup heavy cream
• 1 tablespoon roux

Recipe

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


• season steak with salt and pepper, and firmly press seasonings into steak. in a large heavy skillet over medium heat, combine clarified butter, sage, thyme and rosemary. cook until herbs begin to brown, then remove herbs.
• increase heat to medium-high. sear steak for 10 to 15 minutes on each side. carefully pour over steak. stand back, and ignite the (flames can be quite intense). when flames die, remove steak from pan; keep warm.
• stir demi glace into pan, and deglaze the pan, scraping up any bits stuck to the bottom. simmer until liquid is reduced by half. stir in heavy cream, and any juices that have accumulated under the steak. add roux to sauce to thicken to a smooth, rich consistency. taste sauce and add more peppercorns or salt if desired.

cheese fondue with a twist

Ingredients

• Servings: 4
• 1 large clove garlic
• 1 cup white
• 1 teaspoon lemon juice
• 8 ounces gruyere cheese, shredded
• 4 ounces emmentaler cheese, shredded
• 4 ounces jarlsberg cheese, shredded
• 2 ounces smoked gouda cheese, shredded
• 1 tablespoon cornstarch
• 1/2 teaspoon ground nutmeg
• 2 tablespoons balsamic vinegar
• 1 loaf french bread, cubed

Recipe

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


• heat a ceramic fondue pot over medium-low heat. once the pot is warm, rub the inside of the pot with the garlic clove. pour the white and lemon juice into the pot. mince the remainder of the garlic clove and add it to the pot. stir in the gruyere cheese, emmentaler cheese, jarlsberg cheese, and smoked gouda cheese, a handful at a time, stirring constantly until all the cheeses are melted and the sauce is smooth.
• whisk together the cornstarch, nutmeg, and balsamic vinegar, and stir into the cheese sauce. continue to heat while stirring, until thick and smooth. keep fondue warm over low heat. serve with french bread.

jollyrogers' chilaquiles

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (6 ounce) can sliced black olives
• 1/2 cup white vinegar, divided
• 1 tablespoon vegetable oil (optional)
• 1/2 pound chorizo or bulk spicy lamb sausage (optional)
• 12 (7 inch) corn tortillas, cut into 1-inch pieces
• 1/4 cup vegetable oil
• 1 1/2 tablespoons all-purpose flour
• 3 (8 ounce) cans tomato sauce
• 1 (7.75 ounce) can mexican style hot tomato sauce (such as el pato salsa de chile fresco®)
• 1 cup water
• 1 1/2 teaspoons unsweetened cocoa powder
• 1 teaspoon white sugar
• 1 tablespoon white vinegar
• 1 tablespoon dried oregano
• 1 tablespoon taco seasoning mix (optional)
• 1 (4 ounce) can diced green chiles, drained
• 3/4 cup crumbled cotija or feta cheese

Recipe

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


• put chopped onion and sliced olives in separate small bowls and combine each with 1/4 cup of vinegar. set aside to marinate. meanwhile, heat the vegetable oil in a skillet over medium heat. stir in the chorizo, breaking it apart into crumbles as it cooks, about 10 minutes. remove the chorizo from the skillet and set aside.
• heat 1/4 cup of oil in the skillet and add the tortilla pieces, cooking and stirring over medium-low heat until just beginning to get crisp and golden at the edges, about 10 minutes. remove skillet from heat and drain the tortillas; pour 1 tablespoon of the oil into a saucepan.
• heat the saucepan over medium-low heat until hot but not smoking. add the flour, and cook and stir until smooth, about 1 minute. pour in the two tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. simmer the sauce about 5 minutes to blend the flavors. stir in diced chiles and tortillas. simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick.
• drain the onion and olives. spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, and follow with a layer of about 2 tablespoons marinated onion, then a layer of 2 tablespoons olives, followed by a layer of 1/4 cup parmesan cheese. repeat layers twice more. serve hot.

carrot cake cookies

Ingredients

• Servings: 4
• cookie dough:
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup softened butter
• 1/2 cup vegetable shortening
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 (8 ounce) can crushed pineapple, drained with juice reserved
• 1/2 cup grated carrot
• 1/2 cup golden raisins
• 1/2 cup chopped walnuts
• frosting:
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon softened butter
• 2 cups powdered sugar
• 1 tablespoon juice from canned pineapple

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat an oven to 375 degrees f (190 degrees c). lightly grease 4 cookie sheets.
• whisk the flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl; set aside.
• to make the cookie dough, beat 1/2 cup butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. add 1 egg and allow to blend into the butter mixture before adding the second egg and the vanilla. mix in the flour mixture until just incorporated. fold in the crushed pineapple, carrot, raisins, and chopped walnuts, mixing just enough to evenly combine. drop the prepared baking sheets by the heaping teaspoonful, allowing 2 inches of space between the cookies.
• bake in the preheated oven until the edges are golden, 10 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• to make the frosting, beat the cream cheese and 1 tablespoon of butter with an electric mixer in a bowl until smooth. add the confectioners' sugar and pineapple juice. beat until no lumps remain. spread the frosting on the cooled cookies, and allow to dry completely before storing.

robert's rosemary rub

Ingredients

• Servings: 4
• 1 teaspoon dried rosemary
• 1 teaspoon dried minced garlic
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a small bowl, mix rosemary, garlic, salt, and pepper. rub both sides of steaks before grilling as desired.

honeysuckle pineapple

Ingredients

• Servings: 6
• 4 slices fresh pineapple
• 1 1/2 tablespoons honey
• 2 tablespoons cherry
• 1 teaspoon lemon juice

Recipe

• to marinate: combine honey, and lemon juice in a nonporous glass dish or bowl. mix together and add pineapple; coat well with marinade mixture. cover dish and marinate in refrigerator for 1 hour.
• preheat grill to medium heat and lightly oil grate.
• remove pineapple from dish or bowl, discarding any leftover marinade. place pineapple wedges directly on rack or in a basket and grill for about 10 minutes, turning, until pineapple is hot and caramelized.

Eggs On The Grill

Ingredients

• Servings: 6
• 12 eggs

Recipe

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


• preheat an outdoor grill for medium high heat and lightly oil grate.
• coat all holes of a muffin pan with cooking spray and crack an egg into each hole.
• place on grill and grill over medium high heat for 2 minutes, or to desired doneness.

sell your soul to the devil eggs

Ingredients

• Servings: 24
• 12 eggs
• 4 tablespoons white sugar
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 1/8 teaspoon white pepper
• 2 tablespoons yellow mustard
• 1 tablespoon mayonnaise
• 1 tablespoon creamy salad dressing (such as miracle whip®)
• 1 tablespoon vinegar
• paprika for garnish (optional)

Recipe

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


• place the eggs in a saucepan in a single layer with enough water to cover by 1 inch. cover the saucepan and bring the water to a boil over high heat. once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. pour out the hot water, then cool the eggs under cold running water. peel once cold.
• dry the eggs thoroughly with paper towels, and slice them in half lengthwise. remove the yolks, and place in a bowl. mash the yolks with a fork, and stir in the sugar, salt, onion powder, garlic powder, and white pepper. add the mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next.
• mound a heaping teaspoonful of the yolk mixture into the cavity of each egg half, and sprinkle with paprika.

tomato chicken

Ingredients

• Servings: 4
• 8 chicken thighs
• 4 tomatoes, quartered
• 8 cloves garlic, minced
• 4 teaspoons minced fresh ginger root
• 1 teaspoon chili powder
• 1 pinch ground turmeric
• 1 teaspoon salt
• 1/2 teaspoon coconut oil (optional)

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• combine the chicken, tomatoes, garlic, ginger, chili powder, turmeric, and salt in a large, heavy pot over high heat; cook and stir until the chicken begins to brown; reduce heat to medium-low and allow mixture to simmer until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. sprinkle with coconut oil to serve.

Lamb And Sauerkraut Stew

Ingredients

• Servings: 4
• 2 onions, thinly sliced
• 3 cloves crushed garlic
• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 2 pounds boneless lamb loin, cubed
• 1 teaspoon caraway seed
• 1 tablespoon browning sauce
• salt and pepper to taste
• 22 ounces sauerkraut with juice

Recipe

• in a large stockpot, heat the oil over medium high heat. add the lamb cubes and brown. stir in the onion and garlic; cook until onion is soft.
• stir in potatoes, sauerkraut, caraway seeds, browning sauce and salt and pepper to taste. reduce heat and simmer over low for 1 1/2 to 2 hours.

savory filled cottage cheese pancakes

Ingredients

• Servings: 1
• 1/2 cup instant oatmeal
• 1/4 cup cottage cheese
• 1/2 cup egg whites
• water, as needed
• 1 clove garlic, minced
• 1/2 teaspoon italian seasoning
• 1 dash cayenne pepper
• salt and pepper to taste
• olive oil cooking spray
• 1/2 cup chopped mushrooms
• 1 cup chopped fresh spinach
• 2 slices canadian bacon, diced
• 1 ounce crumbled feta cheese

Recipe

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


• blend the oatmeal, cottage cheese, and egg whites in a blender until smooth; add water as needed to keep the mixture moving. add the garlic, italian seasoning, cayenne pepper, salt, and black pepper; blend to combine.
• prepare a saucepan with cooking spray and place over medium heat; cook the mushrooms in the hot pan until tender, 5 to 7 minutes; set aside.
• prepare a large skillet with cooking spray and place over medium-high heat; cook the cottage cheese mixture in the hot skillet until begin to form on the top. flip the pancake and cook until browned on the bottom; remove from heat. spread the mushrooms over one half of the pancake; top the mushrooms with the spinach, canadian bacon, and feta cheese. fold the other half of the pancake over the fillings like you would an omelet.

bramboracky (czech savory potato pancakes)

Ingredients

• Servings: 6
• 4 large potatoes
• 3 cloves garlic, crushed
• salt and black pepper to taste
• 1 pinch dried marjoram (optional)
• 2 teaspoons caraway seeds (optional)
• 2 eggs
• 1 tablespoon milk
• 3 tablespoons all-purpose flour
• oil for frying

Recipe

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


• peel and coarsely grate the potatoes, squeezing out as much liquid as you can. transfer the shredded potatoes to a mixing bowl. stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds.
• beat the eggs with the milk. add the egg mixture to the potatoes and stir well to combine. gradually mix in the flour to form a thick but still pourable batter.
• heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. spoon about 1/4 cup of batter into the hot oil, flattening it slightly. fry the pancake until golden brown, about 3 minutes on each side. drain on paper towels. taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.

Don Struble's Puerto Rican Lamb Roast

Ingredients

• Servings: 8
• 3 pounds bone-in lamb roast
• 1 dash hot pepper sauce
• 2 tablespoons worcestershire sauce
• 1 (5 ounce) jar stuffed green olives
• 3 ounces sliced pepperoni sausage
• 4 cloves garlic, sliced
• salt and pepper to taste
• 3/4 cup water

Recipe

• rub the roast all over with salt and pepper, hot pepper sauce and worcestershire sauce. let marinate in the refrigerator for 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• using a small boning knife, carefully poke holes about 1 inch deep and 1 inch apart all over the roast. while making each cut twist the knife and insert a drop of hot sauce, wedge of pepperoni, garlic sliver and one olive into each cut.
• place roast in a roasting pan and pour in the water. bake at 350 degrees f (175 degrees c) for about 30 minutes per pound or until an internal temperature of 145 degrees f (63 degrees c) is met. remove from oven, tent with foil and let roast stand for 10 minutes before carving.

mango quesadillas

Ingredients

• Servings: 6
• 1 (15 ounce) can black beans, drained
• 1 tablespoon vegetable oil
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 1 teaspoon chili powder
• 1 pinch cayenne pepper
• 1 pinch dried oregano
• 1 pinch dried basil
• 1 mango - peeled, seeded and diced
• 1 (6 ounce) package seasoned chicken-style vegetarian strips (such as lightlife smart strips®)
• 6 (10 inch) flour tortillas
• 1 (8 ounce) package shredded cheddar cheese
• 1 cup arugula leaves
• 1 (4 ounce) jar jalapeno pepper rings (optional)
• 1 (8 ounce) jar salsa

Recipe

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


• place the beans in a saucepan over medium heat, and cook 5 minutes. partially mash with a potato masher or large spoon. reduce heat to low, and keep warm until ready to serve.
• heat the oil in a skillet over medium heat. stir in the onion and red bell pepper. season with chili powder, cayenne pepper, oregano, and basil. cook and stir until vegetables are tender. mix in mango and vegetarian chicken strips, and continue cooking about 2 minutes, until vegetarian chicken is heated through.
• in a separate skillet over medium heat, place the tortillas one at a time until soft and warm, about 2 minutes per side. spread warm tortillas with equal amounts of the the black beans, mango mixture, cheddar cheese, arugula, and jalapenos. fold tortillas over the filling and top with salsa to serve.

Southwest Chicken Taco Salad

Ingredients

• Servings: 4
• 1 1/2 tablespoons paprika
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 3/4 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 3/4 teaspoon salt
• 4 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 4 tostada shells
• 2 cups chopped romaine lettuce
• 2 cups fresh salsa
• 2 avocados - peeled, pitted, and sliced
• 1/2 cup shredded cheddar cheese
• 1/2 cup sliced black olives
• 1/2 cup ranch dressing

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• stir paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, cumin, oregano, thyme, and salt together in a bowl.
• rub spice mixture into each chicken breast to coat thoroughly.
• heat oil in a large skillet over high heat. cook chicken breasts in hot oil until browned, about 5 minutes per side. transfer chicken to a baking dish. cover the dish with aluminum foil.
• bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). slice chicken into strips.
• fill each tostada shell with 1/2 cup lettuce. divide chicken, salsa, avocados, cheddar cheese, and olives between the tostada shells. top each salad with ranch dressing.

Flat Iron Steaks Marinated In Red

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1/3 cup dry red
• 1/2 teaspoon dry mustard powder
• salt and pepper to taste
• 4 (8 ounce) flat iron steaks
• 2 cloves garlic, minced
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon olive oil

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• whisk together 2 tablespoons of olive oil, 3 cloves minced garlic, parsley, thyme, red , 1/2 teaspoon mustard powder, salt, and pepper until combined. pour into a resealable plastic bag over the flat iron steaks. squeeze out excess air, seal, and marinate for 1 hour at room temperature, or 4 hours in the refrigerator.
• preheat an outdoor grill for medium-high heat and lightly oil grate. stir together 2 cloves minced garlic, 1/2 teaspoon mustard powder, and 1/2 teaspoon olive oil in a small bowl and set aside.
• remove steaks from the marinade, shake off excess, and discard remaining marinade. cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. brush with reserved garlic mixture before serving.

grilled gingered salmon

Ingredients

• Servings: 8
• 1 cup soy sauce
• 1 cup muscovado (dark brown) sugar
• 1 (5 inch) piece of fresh ginger root, peeled and minced
• 1/4 cup olive oil
• 2 cloves garlic, smashed
• 1 (3 pound) whole salmon fillet with skin
• 1 untreated cedar plank

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 12 hrs 30 mins


• whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator overnight or up to 2 days.
• about 1/2 hour before grilling, soak cedar plank in water.
• preheat an outdoor grill for medium heat, and lightly oil the grate.
• remove the salmon from the marinade, and shake off excess. discard the remaining marinade. place the salmon, skin side down, the cedar plank.
• grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. carefully remove the salmon from the plank in one piece, leaving the skin on the plank.

chicken and peas au gratin casserole

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 3 cups cubed skinless, boneless chicken
• 4 cups torn bread pieces
• 1 cup shredded cheddar cheese
• 1/4 cup butter, melted
• 2 cups frozen peas
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 2 teaspoons salt
• 1/2 teaspoon black pepper

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat an oven to 350 degrees f (175 degrees c).
• heat the olive oil in a skillet over medium heat. cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes; drain and set aside.
• toss the bread pieces, cheddar cheese, and 1/4 cup melted butter together in a bowl; spread about half of the mixture into the bottom of a 9x13-inch baking dish. layer the peas and chicken atop the bread layer.
• melt 1/4 cup butter in a saucepan over medium heat; stir the flour, milk, salt, and pepper into the melted butter. cook and stir the sauce until smooth and thick, 5 to 7 minutes. pour over the casserole. top with the remaining bread mixture.
• bake in the preheated oven until the top begins to brown, 30 to 40 minutes.

bramboracky (czech savory potato pancakes)

Ingredients

• Servings: 6
• 4 large potatoes
• 3 cloves garlic, crushed
• salt and black pepper to taste
• 1 pinch dried marjoram (optional)
• 2 teaspoons caraway seeds (optional)
• 2 eggs
• 1 tablespoon milk
• 3 tablespoons all-purpose flour
• oil for frying

Recipe

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


• peel and coarsely grate the potatoes, squeezing out as much liquid as you can. transfer the shredded potatoes to a mixing bowl. stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds.
• beat the eggs with the milk. add the egg mixture to the potatoes and stir well to combine. gradually mix in the flour to form a thick but still pourable batter.
• heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. spoon about 1/4 cup of batter into the hot oil, flattening it slightly. fry the pancake until golden brown, about 3 minutes on each side. drain on paper towels. taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.

Don Struble's Puerto Rican Lamb Roast

Ingredients

• Servings: 8
• 3 pounds bone-in lamb roast
• 1 dash hot pepper sauce
• 2 tablespoons worcestershire sauce
• 1 (5 ounce) jar stuffed green olives
• 3 ounces sliced pepperoni sausage
• 4 cloves garlic, sliced
• salt and pepper to taste
• 3/4 cup water

Recipe

• rub the roast all over with salt and pepper, hot pepper sauce and worcestershire sauce. let marinate in the refrigerator for 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• using a small boning knife, carefully poke holes about 1 inch deep and 1 inch apart all over the roast. while making each cut twist the knife and insert a drop of hot sauce, wedge of pepperoni, garlic sliver and one olive into each cut.
• place roast in a roasting pan and pour in the water. bake at 350 degrees f (175 degrees c) for about 30 minutes per pound or until an internal temperature of 145 degrees f (63 degrees c) is met. remove from oven, tent with foil and let roast stand for 10 minutes before carving.

Flat Iron Steaks Marinated In Red

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme
• 1/3 cup dry red
• 1/2 teaspoon dry mustard powder
• salt and pepper to taste
• 4 (8 ounce) flat iron steaks
• 2 cloves garlic, minced
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon olive oil

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 1 hr 25 mins


• whisk together 2 tablespoons of olive oil, 3 cloves minced garlic, parsley, thyme, red , 1/2 teaspoon mustard powder, salt, and pepper until combined. pour into a resealable plastic bag over the flat iron steaks. squeeze out excess air, seal, and marinate for 1 hour at room temperature, or 4 hours in the refrigerator.
• preheat an outdoor grill for medium-high heat and lightly oil grate. stir together 2 cloves minced garlic, 1/2 teaspoon mustard powder, and 1/2 teaspoon olive oil in a small bowl and set aside.
• remove steaks from the marinade, shake off excess, and discard remaining marinade. cook on preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. brush with reserved garlic mixture before serving.

chicken and peas au gratin casserole

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 3 cups cubed skinless, boneless chicken
• 4 cups torn bread pieces
• 1 cup shredded cheddar cheese
• 1/4 cup butter, melted
• 2 cups frozen peas
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 2 teaspoons salt
• 1/2 teaspoon black pepper

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat an oven to 350 degrees f (175 degrees c).
• heat the olive oil in a skillet over medium heat. cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes; drain and set aside.
• toss the bread pieces, cheddar cheese, and 1/4 cup melted butter together in a bowl; spread about half of the mixture into the bottom of a 9x13-inch baking dish. layer the peas and chicken atop the bread layer.
• melt 1/4 cup butter in a saucepan over medium heat; stir the flour, milk, salt, and pepper into the melted butter. cook and stir the sauce until smooth and thick, 5 to 7 minutes. pour over the casserole. top with the remaining bread mixture.
• bake in the preheated oven until the top begins to brown, 30 to 40 minutes.

savory filled cottage cheese pancakes

Ingredients

• Servings: 1
• 1/2 cup instant oatmeal
• 1/4 cup cottage cheese
• 1/2 cup egg whites
• water, as needed
• 1 clove garlic, minced
• 1/2 teaspoon italian seasoning
• 1 dash cayenne pepper
• salt and pepper to taste
• olive oil cooking spray
• 1/2 cup chopped mushrooms
• 1 cup chopped fresh spinach
• 2 slices canadian bacon, diced
• 1 ounce crumbled feta cheese

Recipe

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


• blend the oatmeal, cottage cheese, and egg whites in a blender until smooth; add water as needed to keep the mixture moving. add the garlic, italian seasoning, cayenne pepper, salt, and black pepper; blend to combine.
• prepare a saucepan with cooking spray and place over medium heat; cook the mushrooms in the hot pan until tender, 5 to 7 minutes; set aside.
• prepare a large skillet with cooking spray and place over medium-high heat; cook the cottage cheese mixture in the hot skillet until begin to form on the top. flip the pancake and cook until browned on the bottom; remove from heat. spread the mushrooms over one half of the pancake; top the mushrooms with the spinach, canadian bacon, and feta cheese. fold the other half of the pancake over the fillings like you would an omelet.

Southwest Chicken Taco Salad

Ingredients

• Servings: 4
• 1 1/2 tablespoons paprika
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon ground black pepper
• 1 teaspoon ground white pepper
• 3/4 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• 3/4 teaspoon salt
• 4 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 4 tostada shells
• 2 cups chopped romaine lettuce
• 2 cups fresh salsa
• 2 avocados - peeled, pitted, and sliced
• 1/2 cup shredded cheddar cheese
• 1/2 cup sliced black olives
• 1/2 cup ranch dressing

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• stir paprika, cayenne pepper, garlic powder, onion powder, black pepper, white pepper, cumin, oregano, thyme, and salt together in a bowl.
• rub spice mixture into each chicken breast to coat thoroughly.
• heat oil in a large skillet over high heat. cook chicken breasts in hot oil until browned, about 5 minutes per side. transfer chicken to a baking dish. cover the dish with aluminum foil.
• bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). slice chicken into strips.
• fill each tostada shell with 1/2 cup lettuce. divide chicken, salsa, avocados, cheddar cheese, and olives between the tostada shells. top each salad with ranch dressing.

aloo gobhi

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 large onion, sliced thin
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 10 sprigs fresh cilantro, stems and leaves separated and minced
• 2 green chile peppers, sliced into thin rings
• 1/2 teaspoon ground turmeric
• 1 tomato, chopped
• 2 potatoes, peeled, halved, and sliced
• 1 large head cauliflower, cut into small florets
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon white sugar
• salt to taste
• 1/2 cup water
• 2 tablespoons tomato puree

Recipe

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


• heat the oil in a large skillet over medium heat. cook and stir the onion, garlic, and ginger in the hot oil until golden brown, about 5 minutes. stir the cilantro stems, green chiles, and turmeric into the mixture. mix the tomato into the mixture and continue cooking until the tomatoes are softened. add the potatoes; cook and stir until the potatoes are completely coated in the mixture. fold the cauliflower florets into the mixture; season with the cumin, coriander, garam masala, ground red pepper, sugar, and salt. pour the water over the mixture and stir until evenly mixed.
• bring the mixture to a boil; cover, reduce heat to medium-low, and cook until the potatoes and cauliflower are tender but not mushy, about 20 minutes. taste for desired seasoning. if you feel the sabji is not tart enough, add the tomato puree. garnish with the cilantro leaves to serve.

spinach-infused mashed potatoes

Ingredients

• Servings: 6
• 4 potatoes, peeled and cubed
• 1 tablespoon extra-virgin olive oil
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• ground black pepper to taste
• 3 ounces baby spinach leaves
• 1/2 cup grated parmesan cheese
• 2 tablespoons bacon bits
• 1 tablespoon minced garlic
• 2 tablespoons butter
• 1/2 cup cream
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two.
• meanwhile, heat the olive oil in a saucepan over medium heat. stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes. stir in the flour, and cook for 3 minutes more. pour in the chicken broth, and bring to a boil over medium-high heat. reduce heat to medium-low and simmer gently for 15 minutes. season to taste with black pepper.
• once the potatoes have finished draining, return them to the pot along with the baby spinach, parmesan cheese, bacon bits, and garlic; mash until smooth. fold in the butter and cream until incorporated and season to taste with salt and pepper. serve the mashed potatoes alongside the bell pepper gravy.

chunky and creamy potato salad

Ingredients

• Servings: 12
• 3 pounds yellow mini potatoes
• 12 slices bacon
• 5 hard-boiled eggs, chopped
• 1 cup chopped broccoli florets
• 1 cup diced cheddar cheese
• 1 (8 ounce) bottle ranch salad dressing (such as hidden valley® original ranch®)
• 2 1/2 teaspoons dried dill weed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• place the potatoes in a saucepan of lightly salted water, bring to a boil, and cook until tender, about 20 minutes. drain the potatoes in a colander, and let cool.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. drain the bacon slices on a paper towel-lined plate. snip the cooked bacon into pieces with a scissors, or chop.
• in a large bowl, mix the mini potatoes, chopped bacon, hard-boiled eggs, broccoli, cheddar cheese, ranch salad dressing, dill weed, salt, and pepper until thoroughly combined, and serve.

Cherry Pretzel Squares

Ingredients

• Servings: 12
• 2 (21 ounce) cans lucky leaf® regular or premium cherry pie filling
• 3 cups chopped pretzels
• 3/4 cup brown sugar
• 1/4 cup butter, melted
• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar
• 1 (8 ounce) container frozen whipped dessert topping, thawed

Recipe

Ready Time: 4 hrs 10 mins


• preheat oven to 350 degrees f.
• in a medium bowl, combine crushed pretzels, brown sugar and butter. spread half of this pretzel mixture in bottom of 13x9-inch baking pan. bake 10 minutes. cool.
• while the pretzel mixture is baking, combine the cream cheese and powdered sugar in large mixing bowl. fold in whipped topping.
• spread half of this cream cheese mixture on top of the cooled baked pretzel crust. spread 2 cans of lucky leaf cherry pie filling over the cream cheese layer, then spread the remaining half of the cream cheese mixture over the pie filling.
• sprinkle with the remaining pretzel mixture. refrigerate at least 4 hours.

quick and easy pumpkin mousse

Ingredients

• Servings: 10
• 1 tablespoon butter
• 24 marshmallows
• 1/2 cup milk
• 1/2 cup canned pumpkin
• 1 teaspoon vanilla extract
• 1 teaspoon spice
• 1/3 cup confectioners' sugar
• 1 cup heavy cream

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 2 hrs 45 mins


• melt the butter in a large skillet. stir in the marshmallows, milk, and pumpkin. stir frequently until melted and smooth. remove from heat; stir in vanilla and spice. cool completely, about 30 minutes.
• combine 1/3 cup confectioners' sugar and 1 cup heavy cream in a large bowl. use an electric mixer to beat until stiff peaks form. fold whipped cream into cooled pumpkin mixture. pour mousse into ramekins or chocolate shells. cover and refrigerate until firm, about 2 hours.

chayote and sausage stew

Ingredients

• Servings: 8
• 2 italian sausage links
• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 3 chayote squashes, seeded and chopped
• 2 jalapeno peppers, seeded and diced
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• 1/2 teaspoon ground thyme
• 1 teaspoon chili powder
• salt and pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• place a large saucepan over medium-high heat; cook the sausage in the skillet until browned; remove the sausage to a plate lined with paper towels. add the olive oil. onion, and garlic to the skillet; cook and stir until the onions are translucent, 3 to 5 minutes. return the sausage to the pan along with the chayote squash and jalapeno peppers; cook and stir until the squash begins to soften, 10 to 15 minutes. stir in the tomatoes, black beans, corn, thyme, and chili powder; season with salt and pepper. cook until completely heated through, about 10 minutes more.

cheese fondue with a twist

Ingredients

• Servings: 4
• 1 large clove garlic
• 1 cup white
• 1 teaspoon lemon juice
• 8 ounces gruyere cheese, shredded
• 4 ounces emmentaler cheese, shredded
• 4 ounces jarlsberg cheese, shredded
• 2 ounces smoked gouda cheese, shredded
• 1 tablespoon cornstarch
• 1/2 teaspoon ground nutmeg
• 2 tablespoons balsamic vinegar
• 1 loaf french bread, cubed

Recipe

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


• heat a ceramic fondue pot over medium-low heat. once the pot is warm, rub the inside of the pot with the garlic clove. pour the white and lemon juice into the pot. mince the remainder of the garlic clove and add it to the pot. stir in the gruyere cheese, emmentaler cheese, jarlsberg cheese, and smoked gouda cheese, a handful at a time, stirring constantly until all the cheeses are melted and the sauce is smooth.
• whisk together the cornstarch, nutmeg, and balsamic vinegar, and stir into the cheese sauce. continue to heat while stirring, until thick and smooth. keep fondue warm over low heat. serve with french bread.

Bluebarb Pie

Ingredients

• Servings: 1
• 3 cups diced rhubarb
• 1 1/2 cups fresh blueberries
• 1 pinch salt
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon lemon juice
• 1 1/3 cups white sugar
• 1/3 cup all-purpose flour
• 1 double crust ready-to-use pie crust
• 2 tablespoons butter, cut up
• 1 tablespoon white sugar

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ready Time: 2 hrs 30 mins


• preheat an oven to 425 degrees f (220 degrees c). line a baking sheet with aluminum foil.
• toss the rhubarb and blueberries in a bowl with the salt, nutmeg, lemon juice, 1 1/3 cup sugar, and flour until evenly mixed. pour into the pie shell and dot with butter. cover the filled crust with the top crust and flute the edges. cut a few decorative steam vents in the top crust. sprinkle the crust with 1 tablespoon of sugar; cover the fluted edges with aluminum foil to prevent excessive browning. place the pie tin on the prepared baking sheet.
• bake in the preheated oven for 15 minutes; reduce the heat to 350 degrees f (175 degrees c) and bake 35 minutes longer. remove the foil and continue baking until the crust is golden and juice is bubbling through the slits, about 15 minutes more. cool completely before serving.

radishes simmered with thyme

Ingredients

• Servings: 4
• 1 cup water
• 1 tablespoon white
• 1 clove garlic, minced
• 1 tablespoon minced red onion
• 1/8 teaspoon dried thyme leaves
• salt and pepper to taste
• 20 radishes, trimmed
• 1 pinch white sugar

Recipe

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


• pour the water into a small saucepan along with the , garlic, onion, and thyme. bring to a boil over high heat, then season to taste with salt and pepper. add the radishes, cover, reduce heat to medium-low, and simmer until the radishes are just tender, 6 to 8 minutes.
• remove the radishes to a serving dish with a slotted spoon and keep warm. bring the liquid to a boil over high heat, and add a pinch of sugar. boil until the liquid has reduced by half, then pour over the hot radishes.

Wally's Cucumber Salad

Ingredients

• Servings: 4
• 2 cucumbers, thinly sliced
• 1/4 large red onion, thinly sliced and chopped
• 1 tomato, thinly sliced and chopped
• 1 ear corn, kernels cut from cob (optional)
• 1/4 cup low-fat mayonnaise
• 2 tablespoons vinegar
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• freshly ground black pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 50 mins


• toss sliced cucumbers, red onion, tomato, and corn in a large salad bowl.
• stir in mayonnaise, vinegar, and olive oil, and season with garlic powder, salt, and black pepper. toss salad again to coat vegetables with dressing.
• cover and refrigerate for 30 minutes before serving.

Fried Cauliflower With Tahini Sauce

Ingredients

• Servings: 6
• 1/3 cup tahini
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1/4 cup water
• 1/4 cup fresh lemon juice
• salt and pepper to taste
• 6 cups vegetable oil for frying
• 1 head cauliflower, cut into florets

Recipe

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


• whisk together the tahini, garlic, parsley, water, and lemon juice together in a bowl until no lumps of tahini remain. season to taste with salt and pepper, and set aside.
• heat oil in deep-fryer to 375 degrees f (190 degrees c).
• fry half of the cauliflower florets in the hot oil until they turn golden brown, about 8 minutes. drain on a paper towel-lined plate. repeat with the remaining florets. serve immediately with the tahini sauce.

Vegan Davy Crockett Bars

Ingredients

• Servings: 3
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup brown sugar
• 2 cups quick cooking oats
• 1 cup vegan chocolate chips
• 1 teaspoon vanilla extract
• 3/4 cup vegetable oil

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• mix flour, sugar, salt, baking powder, and baking soda together in a large bowl. stir in brown sugar, oats, and chocolate chips. in a separate bowl, combine oil and vanilla extract; stir into flour mixture. press dough into a 15x10 inch jelly roll pan.
• bake in the preheated oven until lightly brown, about 15 minutes. cool before cutting into bars.

jollyrogers' chilaquiles

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (6 ounce) can sliced black olives
• 1/2 cup white vinegar, divided
• 1 tablespoon vegetable oil (optional)
• 1/2 pound chorizo or bulk spicy lamb sausage (optional)
• 12 (7 inch) corn tortillas, cut into 1-inch pieces
• 1/4 cup vegetable oil
• 1 1/2 tablespoons all-purpose flour
• 3 (8 ounce) cans tomato sauce
• 1 (7.75 ounce) can mexican style hot tomato sauce (such as el pato salsa de chile fresco®)
• 1 cup water
• 1 1/2 teaspoons unsweetened cocoa powder
• 1 teaspoon white sugar
• 1 tablespoon white vinegar
• 1 tablespoon dried oregano
• 1 tablespoon taco seasoning mix (optional)
• 1 (4 ounce) can diced green chiles, drained
• 3/4 cup crumbled cotija or feta cheese

Recipe

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


• put chopped onion and sliced olives in separate small bowls and combine each with 1/4 cup of vinegar. set aside to marinate. meanwhile, heat the vegetable oil in a skillet over medium heat. stir in the chorizo, breaking it apart into crumbles as it cooks, about 10 minutes. remove the chorizo from the skillet and set aside.
• heat 1/4 cup of oil in the skillet and add the tortilla pieces, cooking and stirring over medium-low heat until just beginning to get crisp and golden at the edges, about 10 minutes. remove skillet from heat and drain the tortillas; pour 1 tablespoon of the oil into a saucepan.
• heat the saucepan over medium-low heat until hot but not smoking. add the flour, and cook and stir until smooth, about 1 minute. pour in the two tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. simmer the sauce about 5 minutes to blend the flavors. stir in diced chiles and tortillas. simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick.
• drain the onion and olives. spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, and follow with a layer of about 2 tablespoons marinated onion, then a layer of 2 tablespoons olives, followed by a layer of 1/4 cup parmesan cheese. repeat layers twice more. serve hot.

Homemade Graham Crackers

Ingredients

• Servings: 30
• 2 3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 cup butter
• 2/3 cup brown sugar
• 1/2 cup water

Recipe

Preparation Time: 30 mins Cook Time: 13 mins Ready Time: 1 hr 13 mins


• preheat oven to 350 degrees f (175 degrees c). grease a large baking sheet. whisk together the flour, baking powder, and cinnamon in a bowl; set aside.
• use an electric mixer to beat the butter and brown sugar together until light. stir in the flour mixture. slowly pour in the water; stir until dough is formed. refrigerate dough for 30 minutes.
• on a well floured board, roll dough to between 1/8 and 1/4 inch thick. use a knife or cookie cutter to cut dough into squares or rectangles. transfer crackers to prepared baking sheet.
• bake in preheated oven until light brown, 11 to 13 minutes. remove crackers from oven. use a fork to pierce multiple holes on tops of crackers.

Bean Sprouts Soup

Ingredients

• Servings: 2
• 4 cups boiling water
• 1 cup bean sprouts
• 1 tablespoon rice flour
• 1 cup buttermilk
• salt to taste
• 1 teaspoon white sugar
• 1 sprig fresh curry leaves
• 1 tablespoon vegetable oil
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon ground cumin
• 1 teaspoon chopped fresh cilantro

Recipe

Preparation Time: 2 mins Cook Time: 25 mins Ready Time: 27 mins


• pour water into a saucepan and bring to a boil. add bean sprouts and cook for several minutes. strain (you can use the boiled bean sprouts for salad).
• mix rice flour and buttermilk into the bean sprout stock. add sugar and curry leaf. season with salt.
• in a separate pan, heat vegetable oil. add pepper and cumin and cook until fragrant, about 30 seconds. pour mixture over the soup and bring to a boil.
• serve hot. garnish with chopped cilantro.

broccoli and artichoke bake

Ingredients

• Servings: 12
• 2 heads broccoli, cut into florets
• 2 tablespoons butter
• 2 cups sliced fresh mushrooms
• 1/2 cup chopped green onion
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup grated parmesan cheese
• 1 tomato, thinly sliced
• 1/2 cup dry bread crumbs

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. add the broccoli florets, and cook uncovered for a few minutes until the broccoli is just tender. drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. drain well, place into a large mixing bowl, and set aside.
• meanwhile, melt the butter in a skillet over medium-high heat. stir in the mushrooms and green onions, and cook until the mushrooms have softened and released their liquid, about 3 minutes. scrape the mushrooms into the mixing bowl along with the broccoli, then add the artichoke hearts, sour cream, mayonnaise, and parmesan cheese. gently fold together until evenly mixed and spread into a 9x13 inch baking dish. arrange the sliced tomatoes over the broccoli, then sprinkle with the bread crumbs.
• bake in the preheated oven until the casserole is hot and the bread crumbs have turned golden brown, about 25 minutes.

rutabaga casserole

Ingredients

• Servings: 10
• 4 rutabagas
• 4 carrots
• 2 tablespoons white sugar
• 2 tablespoons butter
• 1/8 cup milk

Recipe

• peel rutabagas and cut into large cubes. place in cold salted water, and bring to a boil. when fork tender, drain.
• mash rutabagas with grated carrots, sugar, and butter.
• place in oven at low temperature to keep warm. cover so that the dish will not dry out. if it does, stir in a little milk.

arugula salad with cannellini beans

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 3 tablespoons white
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 2 tablespoons chopped fresh basil
• salt and pepper to taste
• 3 cups arugula
• 1/4 cup shaved parmesan cheese (optional)

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 23 mins


• heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. add the tomatoes, , sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. stir in the cannellini beans and basil. season with salt and pepper. continue cooking until beans are heated through, 3 to 4 minutes.
• arrange the arugula on a serving platter. spoon the bean mixture over the arugula. top with the shaved parmesan cheese if desired.

almond crusted lamb with apple-rosemary sauce

Ingredients

• Servings: 2
• 1 cup ground almonds
• 1/3 cup heavy cream
• 2 tablespoons honey mustard
• 1/2 teaspoon ground dried rosemary
• 2 lamb tenderloins, trimmed
• salt and pepper to taste
• apple-rosemary sauce
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 teaspoon ground dried rosemary
• 3 granny smith apples - peeled, cored and sliced
• 1/2 cup apple
• 1 1/4 cups heavy cream

Recipe

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

Ready Time: 2 hrs


• preheat an oven to 350 degrees f (175 degrees c). place a sheet of aluminum foil in a 9x13 inch baking dish.
• stir together the almonds, 1/3 cup heavy cream, honey mustard, and 1/2 teaspoon rosemary in a small bowl; set aside. season the tenderloins with salt and pepper to taste. spread the almond mixture evenly over the tenderloins and place them into the baking dish.
• bake in the preheated oven until the almond crust is golden brown and the lamb is no longer pink in the center, about 90 minutes. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). allow the lamb to rest for 10 minutes before slicing.
• while the lamb is baking, prepare the apple-rosemary sauce by melting the butter in a saucepan over medium heat. stir in the garlic, onions, and 1/4 teaspoons of rosemary; cook until the onions have softened and turned translucent, about 5 minutes. once the onions are tender, add the apples and apple . bring to a simmer over medium-high heat and cook for 5 minutes. pour in 1 1/4 cups of heavy cream, return to a simmer, then reduce heat to medium-low and simmer uncovered until the sauce has thickened slightly and is flavorful, 5 to 10 minutes. season to taste with salt and pepper before serving with the lamb.

carrot cake cookies

Ingredients

• Servings: 4
• cookie dough:
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup softened butter
• 1/2 cup vegetable shortening
• 1 cup white sugar
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 (8 ounce) can crushed pineapple, drained with juice reserved
• 1/2 cup grated carrot
• 1/2 cup golden raisins
• 1/2 cup chopped walnuts
• frosting:
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon softened butter
• 2 cups powdered sugar
• 1 tablespoon juice from canned pineapple

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat an oven to 375 degrees f (190 degrees c). lightly grease 4 cookie sheets.
• whisk the flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl; set aside.
• to make the cookie dough, beat 1/2 cup butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. add 1 egg and allow to blend into the butter mixture before adding the second egg and the vanilla. mix in the flour mixture until just incorporated. fold in the crushed pineapple, carrot, raisins, and chopped walnuts, mixing just enough to evenly combine. drop the prepared baking sheets by the heaping teaspoonful, allowing 2 inches of space between the cookies.
• bake in the preheated oven until the edges are golden, 10 to 12 minutes. allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• to make the frosting, beat the cream cheese and 1 tablespoon of butter with an electric mixer in a bowl until smooth. add the confectioners' sugar and pineapple juice. beat until no lumps remain. spread the frosting on the cooled cookies, and allow to dry completely before storing.

Honey Dill Sauce

Ingredients

• Servings: 1
• 1/2 cup mayonnaise
• 1/2 cup honey
• 1 tablespoon dried dill weed

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk together the mayonnaise, honey, and dill in a small bowl.

bramboracky (czech savory potato pancakes)

Ingredients

• Servings: 6
• 4 large potatoes
• 3 cloves garlic, crushed
• salt and black pepper to taste
• 1 pinch dried marjoram (optional)
• 2 teaspoons caraway seeds (optional)
• 2 eggs
• 1 tablespoon milk
• 3 tablespoons all-purpose flour
• oil for frying

Recipe

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


• peel and coarsely grate the potatoes, squeezing out as much liquid as you can. transfer the shredded potatoes to a mixing bowl. stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds.
• beat the eggs with the milk. add the egg mixture to the potatoes and stir well to combine. gradually mix in the flour to form a thick but still pourable batter.
• heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. spoon about 1/4 cup of batter into the hot oil, flattening it slightly. fry the pancake until golden brown, about 3 minutes on each side. drain on paper towels. taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.

savory filled cottage cheese pancakes

Ingredients

• Servings: 1
• 1/2 cup instant oatmeal
• 1/4 cup cottage cheese
• 1/2 cup egg whites
• water, as needed
• 1 clove garlic, minced
• 1/2 teaspoon italian seasoning
• 1 dash cayenne pepper
• salt and pepper to taste
• olive oil cooking spray
• 1/2 cup chopped mushrooms
• 1 cup chopped fresh spinach
• 2 slices canadian bacon, diced
• 1 ounce crumbled feta cheese

Recipe

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


• blend the oatmeal, cottage cheese, and egg whites in a blender until smooth; add water as needed to keep the mixture moving. add the garlic, italian seasoning, cayenne pepper, salt, and black pepper; blend to combine.
• prepare a saucepan with cooking spray and place over medium heat; cook the mushrooms in the hot pan until tender, 5 to 7 minutes; set aside.
• prepare a large skillet with cooking spray and place over medium-high heat; cook the cottage cheese mixture in the hot skillet until begin to form on the top. flip the pancake and cook until browned on the bottom; remove from heat. spread the mushrooms over one half of the pancake; top the mushrooms with the spinach, canadian bacon, and feta cheese. fold the other half of the pancake over the fillings like you would an omelet.

grilled gingered salmon

Ingredients

• Servings: 8
• 1 cup soy sauce
• 1 cup muscovado (dark brown) sugar
• 1 (5 inch) piece of fresh ginger root, peeled and minced
• 1/4 cup olive oil
• 2 cloves garlic, smashed
• 1 (3 pound) whole salmon fillet with skin
• 1 untreated cedar plank

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 12 hrs 30 mins


• whisk together the soy sauce, muscovado sugar, minced ginger, olive oil, and garlic in a bowl, and pour into a resealable plastic zipper bag. add the salmon fillet, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator overnight or up to 2 days.
• about 1/2 hour before grilling, soak cedar plank in water.
• preheat an outdoor grill for medium heat, and lightly oil the grate.
• remove the salmon from the marinade, and shake off excess. discard the remaining marinade. place the salmon, skin side down, the cedar plank.
• grill with the grill cover closed until the salmon is opaque but still juicy, about 20 minutes. carefully remove the salmon from the plank in one piece, leaving the skin on the plank.

sell your soul to the devil eggs

Ingredients

• Servings: 24
• 12 eggs
• 4 tablespoons white sugar
• 1/4 teaspoon salt
• 1/4 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 1/8 teaspoon white pepper
• 2 tablespoons yellow mustard
• 1 tablespoon mayonnaise
• 1 tablespoon creamy salad dressing (such as miracle whip®)
• 1 tablespoon vinegar
• paprika for garnish (optional)

Recipe

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


• place the eggs in a saucepan in a single layer with enough water to cover by 1 inch. cover the saucepan and bring the water to a boil over high heat. once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. pour out the hot water, then cool the eggs under cold running water. peel once cold.
• dry the eggs thoroughly with paper towels, and slice them in half lengthwise. remove the yolks, and place in a bowl. mash the yolks with a fork, and stir in the sugar, salt, onion powder, garlic powder, and white pepper. add the mustard, mayonnaise, salad dressing, and vinegar, one at a time, stirring to incorporate each ingredient before adding the next.
• mound a heaping teaspoonful of the yolk mixture into the cavity of each egg half, and sprinkle with paprika.

chunky and creamy potato salad

Ingredients

• Servings: 12
• 3 pounds yellow mini potatoes
• 12 slices bacon
• 5 hard-boiled eggs, chopped
• 1 cup chopped broccoli florets
• 1 cup diced cheddar cheese
• 1 (8 ounce) bottle ranch salad dressing (such as hidden valley® original ranch®)
• 2 1/2 teaspoons dried dill weed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 40 mins


• place the potatoes in a saucepan of lightly salted water, bring to a boil, and cook until tender, about 20 minutes. drain the potatoes in a colander, and let cool.
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. drain the bacon slices on a paper towel-lined plate. snip the cooked bacon into pieces with a scissors, or chop.
• in a large bowl, mix the mini potatoes, chopped bacon, hard-boiled eggs, broccoli, cheddar cheese, ranch salad dressing, dill weed, salt, and pepper until thoroughly combined, and serve.

tomato chicken

Ingredients

• Servings: 4
• 8 chicken thighs
• 4 tomatoes, quartered
• 8 cloves garlic, minced
• 4 teaspoons minced fresh ginger root
• 1 teaspoon chili powder
• 1 pinch ground turmeric
• 1 teaspoon salt
• 1/2 teaspoon coconut oil (optional)

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• combine the chicken, tomatoes, garlic, ginger, chili powder, turmeric, and salt in a large, heavy pot over high heat; cook and stir until the chicken begins to brown; reduce heat to medium-low and allow mixture to simmer until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. sprinkle with coconut oil to serve.

mango quesadillas

Ingredients

• Servings: 6
• 1 (15 ounce) can black beans, drained
• 1 tablespoon vegetable oil
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 1 teaspoon chili powder
• 1 pinch cayenne pepper
• 1 pinch dried oregano
• 1 pinch dried basil
• 1 mango - peeled, seeded and diced
• 1 (6 ounce) package seasoned chicken-style vegetarian strips (such as lightlife smart strips®)
• 6 (10 inch) flour tortillas
• 1 (8 ounce) package shredded cheddar cheese
• 1 cup arugula leaves
• 1 (4 ounce) jar jalapeno pepper rings (optional)
• 1 (8 ounce) jar salsa

Recipe

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


• place the beans in a saucepan over medium heat, and cook 5 minutes. partially mash with a potato masher or large spoon. reduce heat to low, and keep warm until ready to serve.
• heat the oil in a skillet over medium heat. stir in the onion and red bell pepper. season with chili powder, cayenne pepper, oregano, and basil. cook and stir until vegetables are tender. mix in mango and vegetarian chicken strips, and continue cooking about 2 minutes, until vegetarian chicken is heated through.
• in a separate skillet over medium heat, place the tortillas one at a time until soft and warm, about 2 minutes per side. spread warm tortillas with equal amounts of the the black beans, mango mixture, cheddar cheese, arugula, and jalapenos. fold tortillas over the filling and top with salsa to serve.

pub chops

Ingredients

• Servings: 4
• 1 slice bacon
• 2 tablespoons bacon drippings
• 4 center-cut lamb chops
• kosher salt
• 1 pinch ground black pepper
• 1 cup white
• 1 small yellow onion, sliced
• 2 cloves garlic, chopped
• 1 cup water
• 2 tablespoons cornstarch

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• fry bacon in a large skillet over medium-high heat until evenly browned, about 10 minutes. remove bacon to a paper towel-lined plate. drain skillet, reserving about 2 tablespoons bacon drippings.
• season lamb chops with kosher salt and black pepper; cook in reserved bacon drippings over medium-high heat until browned, 3 to 5 minutes per side. pour white over the chops, reduce heat to medium-low, place a cover on the skillet, and cook 2 minutes more.
• chop the bacon and add to the skillet along with the onion slices and garlic; replace cover and simmer until chops are no longer pink in the center, about 10 minutes per side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). remove lamb chops to a paper towel-lined plate to drain.
• whisk water and cornstarch together in a small bowl; stir into sauce remaining in skillet. cook and stir until the sauce thickens. pour sauce over lamb chops to serve.

fiesta chicken and black beans

Ingredients

• Servings: 4
• 2 tablespoons goya® extra virgin olive oil, divided
• 4 (5 ounce) boneless, skinless chicken breast fillets
• goya® adobo all-purpose seasoning with pepper, to taste
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, finely chopped
• 1 (15.5 ounce) can goya® low sodium black beans, drained and rinsed
• 1/2 cup fresh corn kernels
• 1 avocado, finely chopped
• 1 tablespoon goya® lemon juice
• 1 tablespoon finely chopped fresh cilantro

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• heat 1 tbsp. oil in large skillet over medium-high heat. season chicken with adobo. cook chicken, flipping once, until golden brown on both sides and cooked through, 5- 7 minutes. transfer chicken to plate; tent with foil to keep warm.
• heat remaining oil in skillet. add onions and peppers. cook, stirring, until tender, about 5 minutes. stir in black beans and corn. continue cooking until warmed through, about 2 minutes. remove pan from heat. stir in avocado, lemon juice and cilantro until combined.
• divide chicken among serving plates; top with black bean mixture. serve warm.

Fresh Sweet Corn Fritters

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 3 ears fresh corn, kernels cut from cob
• 2 eggs, separated
• 1/2 cup heavy whipping cream
• salt and freshly ground pepper to taste
• 1 quart vegetable oil for frying, or as needed
• 2 tablespoons cane syrup, or as desired (optional)

Recipe

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


• whisk flour and baking powder into a bowl and mix in corn kernels. whisk egg yolks with cream in a small bowl and stir into the corn mixture; season with salt and black pepper. beat egg whites with an electric mixer until fluffy and stiff peaks form in a separate bowl. gently fold egg whites into the batter, retaining as much volume as possible.
• pour vegetable oil into a deep heavy skillet to a depth of 3 inches. heat to 375 degrees f (190 degrees c).
• drop fritters into the hot oil, 2 to 3 tablespoons at a time, and cook until golden brown, 2 to 3 minutes per side. drain fritters on paper towels and serve drizzled with cane syrup.

Mojo French Fries

Ingredients

• Servings: 6
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 egg
• 1/3 cup milk
• 6 potatoes, cut into wedges
• 1/4 cup vegetable oil

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). grease a baking sheet.
• whisk flour, paprika, salt, black pepper, chili powder, and cayenne pepper in a bowl. whisk egg with milk together in a separate bowl. dip potato wedges in the egg mixture, then dredge in the seasoned flour. arrange coated potato wedges on prepared baking sheet. drizzle wedges with vegetable oil.
• bake in the preheated oven until the coating is browned and the potatoes are tender, 20 to 25 minutes. serve immediately.

chicken and peas au gratin casserole

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 3 cups cubed skinless, boneless chicken
• 4 cups torn bread pieces
• 1 cup shredded cheddar cheese
• 1/4 cup butter, melted
• 2 cups frozen peas
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 2 teaspoons salt
• 1/2 teaspoon black pepper

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat an oven to 350 degrees f (175 degrees c).
• heat the olive oil in a skillet over medium heat. cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes; drain and set aside.
• toss the bread pieces, cheddar cheese, and 1/4 cup melted butter together in a bowl; spread about half of the mixture into the bottom of a 9x13-inch baking dish. layer the peas and chicken atop the bread layer.
• melt 1/4 cup butter in a saucepan over medium heat; stir the flour, milk, salt, and pepper into the melted butter. cook and stir the sauce until smooth and thick, 5 to 7 minutes. pour over the casserole. top with the remaining bread mixture.
• bake in the preheated oven until the top begins to brown, 30 to 40 minutes.

aloo gobhi

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 large onion, sliced thin
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 10 sprigs fresh cilantro, stems and leaves separated and minced
• 2 green chile peppers, sliced into thin rings
• 1/2 teaspoon ground turmeric
• 1 tomato, chopped
• 2 potatoes, peeled, halved, and sliced
• 1 large head cauliflower, cut into small florets
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground red pepper
• 1/2 teaspoon white sugar
• salt to taste
• 1/2 cup water
• 2 tablespoons tomato puree

Recipe

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


• heat the oil in a large skillet over medium heat. cook and stir the onion, garlic, and ginger in the hot oil until golden brown, about 5 minutes. stir the cilantro stems, green chiles, and turmeric into the mixture. mix the tomato into the mixture and continue cooking until the tomatoes are softened. add the potatoes; cook and stir until the potatoes are completely coated in the mixture. fold the cauliflower florets into the mixture; season with the cumin, coriander, garam masala, ground red pepper, sugar, and salt. pour the water over the mixture and stir until evenly mixed.
• bring the mixture to a boil; cover, reduce heat to medium-low, and cook until the potatoes and cauliflower are tender but not mushy, about 20 minutes. taste for desired seasoning. if you feel the sabji is not tart enough, add the tomato puree. garnish with the cilantro leaves to serve.