Slow Cooker Apple Butter With Honey

Ingredients

• Servings: 8
• 5 1/2 pounds apples - peeled, cored, and thinly sliced
• 1 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup honey
• 2 teaspoons ground cinnamon
• 1/2 teaspoon allspice

Recipe

Preparation Time: 10 mins Cook Time: 10 hrs

Ready Time: 10 hrs 10 mins


• stir apples, white sugar, brown sugar, honey, cinnamon, and allspice together in a slow cooker.
• cook on high for 1 hour. change heat to low and continue cooking until apples are easily mashed with a fork, 9 to 11 hours.

Cranberry Sauce Iii

Ingredients

• Servings: 12
• 1 pound cranberries, finely ground
• 1 orange with peel, finely ground
• 2 cups white sugar
• 1 (3 ounce) package lemon flavored jell-o® mix
• 1 cup boiling water
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup chopped celery
• 1 cup chopped pecans

Recipe

Preparation Time: 15 mins Ready Time: 6 hrs 15 mins


• in a medium bowl, mix the cranberries, orange and sugar. allow the mixture to stand 2 hours.
• in another medium bowl, dissolve the lemon flavored gelatin in boiling water. mix in pineapple, celery and pecans. stir in the cranberry mixture. pour into containers, and chill at least 4 hours before serving.

Black Bean Casserole

Ingredients

• Servings: 8
• 1 pound black beans
• 1 1/2 cups red onion, chopped
• 2 cloves garlic, minced
• 3 stalks celery, chopped
• 2 carrots, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 1/4 teaspoon dried oregano
• 1 tablespoon chopped fresh parsley
• 4 tablespoons butter

Recipe

• rinse beans. place in a large pot and cover with water. bring to a boil. remove from heat, cover, and let stand 1 hour. rinse beans again and add fresh water to cover.
• add red onion, garlic, celery, carrots, salt, pepper, bay leaves, oregano, and parsley. bring to a boil. reduce heat and simmer covered, over low heat for 2 hours. stir occasionally.
• preheat oven to 350 degrees f (175 degrees c).
• remove bay leaves and place bean mixture into a 3 quart casserole pan. stir in butter. mix thoroughly. cover and bake for 1 hour (until beans are tender).

tempting taters

Ingredients

• Servings: 10
• 10 pounds potatoes, peeled
• 2 (8 ounce) packages cream cheese
• 2 cups butter

Recipe

• bring a pot of salted water to a boil. add potatoes; cook until tender but still firm. drain, and transfer to a large bowl.
• fold in the cream cheese and mash with a potato masher or beat with an electric mixer until smooth.
• add the butter and cover with potatoes; once softened, stir to mix.

Cauliflower Cheese Soup Ii

Ingredients

• Servings: 12
• 1 head cauliflower, broken into small florets
• 1 1/2 pounds potatoes, peeled and diced
• 2 (4.5 ounce) cans sliced mushrooms, drained
• 1/2 cup minced onion
• 1 1/2 pounds diced cooked ham
• 2 pounds processed cheese, cubed

Recipe

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


• in a large pot, combine cauliflower and potatoes with just enough water to cover. bring to a boil, then reduce heat and simmer until tender but not mushy, 10 to 15 minutes.
• drain off about 1/4 of the water. stir in mushrooms, onion, ham and cheese. cook, stirring, until cheese is melted and mixture is heated through, about 10 minutes.

giant stuffed mushrooms

Ingredients

• Servings: 4
• 4 large portobello mushrooms
• 2 tablespoons olive oil, divided
• salt to taste
• ground black pepper to taste
• 1 clove garlic, minced
• 1 cup chopped fresh cilantro
• 1 large carrot, finely chopped
• 1 stalk celery, finely chopped
• 2/3 cup kasha (toasted buckwheat groats)
• 1 1/4 cups water
• 3 tablespoons chopped fresh parsley

Recipe

• preheat the oven to 400 degrees f (200 degrees c). remove the mushroom stems from the caps, and set the stems aside. place the caps gill-side up on a baking sheet. drizzle them with 1 tablespoon of the olive oil, and season with salt and pepper. roast in the preheated oven for 25 minutes.
• meanwhile, prepare the pilaf stuffing. chop mushroom stems. heat the remaining olive oil in a skillet over medium heat. cook chopped mushroom stems and garlic in oil until soft. stir in the cilantro, carrot, celery and kasha; cook 2 minutes more. pour in water. bring the mixture to a boil, reduce heat to low, and place a lid on the pan. simmer 20 minutes, or until the kasha is tender. remove from the heat, and stir in parsley. season to taste with salt and pepper.
• stuff the warm mushroom caps with the pilaf, and serve.

Butternut Squash With Cranberries And Almonds

Ingredients

• Servings: 4
• 1 1/2 cups chicken stock
• 1 small butternut squash, peeled and cut into bite-size cubes
• 1/2 small red onion, sliced
• 3 tablespoons orange-flavored dried cranberries
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 2 tablespoons slivered almonds
• 1 teaspoon shredded parmesan cheese, or to taste (optional)
• salt to taste

Recipe

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


• bring chicken stock, butternut squash, red onion, and cranberries to a boil in a saucepan, reduce heat to low, and simmer until squash is tender when pierced with a fork, about 15 minutes. drain.
• heat butter and olive oil together in a large skillet over medium heat. gently stir butternut squash mixture into hot butter and oil; sprinkle with brown sugar. gently flip vegetables when browned, about 5 minutes per side. sprinkle with almonds, parmesan cheese, and salt.

Dovel Family Oyster Stew

Ingredients

• Servings: 6
• 2 (8 ounce) cans oysters, drained
• 32 fluid ounces half-and-half
• 1/3 cup butter

Recipe

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


• melt the butter in a medium saucepan over medium heat.
• cook the drained oysters in the butter over medium heat until warmed through. stir in half-and-half and bring to a slight simmer. reduce heat, and stir occasionally to prevent boiling or scorching the bottom of the pan. serve hot.

Tangy Pumpkin Soup With Green Chili Swirl

Ingredients

• Servings: 4
• 1 (4 ounce) can diced green chile peppers
• 1/4 cup sour cream
• 1 (15 ounce) can solid pack pumpkin puree
• 1 (14 ounce) can chicken broth
• 1/2 cup water
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon hot pepper sauce

Recipe

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


• in a food processor or blender, puree the green chilies and sour cream until well blended. set aside. in a medium saucepan, over medium-high heat, combine the pumpkin puree, chicken broth, and water. season with chili powder, garlic powder and hot pepper sauce. stir in 1/4 cup of the sour cream mixture.
• bring to a boil, then reduce heat to medium and simmer, uncovered, for 5 minutes. pour into serving bowls, and spoon a dollop of the sour cream mixture on top. run a knife or the tip of a spoon through the dollop to swirl.

Cranberry Sauce Iii

Ingredients

• Servings: 12
• 1 pound cranberries, finely ground
• 1 orange with peel, finely ground
• 2 cups white sugar
• 1 (3 ounce) package lemon flavored jell-o® mix
• 1 cup boiling water
• 1 (8 ounce) can crushed pineapple, drained
• 1 cup chopped celery
• 1 cup chopped pecans

Recipe

Preparation Time: 15 mins Ready Time: 6 hrs 15 mins


• in a medium bowl, mix the cranberries, orange and sugar. allow the mixture to stand 2 hours.
• in another medium bowl, dissolve the lemon flavored gelatin in boiling water. mix in pineapple, celery and pecans. stir in the cranberry mixture. pour into containers, and chill at least 4 hours before serving.

Sweet Stuffing

Ingredients

• Servings: 8
• 2 cups diced onion
• 1/2 cup butter
• 2 cups cranberries
• 2 tablespoons brown sugar
• 2 teaspoons dried rosemary
• 1/2 tablespoon dried sage
• 12 slices raisin bread, cut into 1/2 cubes and toaste
• 1/2 cup fresh orange juice
• 1/2 cup vegetable broth

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• cook onion in butter or margarine over low heat until soft. add cranberries, brown sugar, rosemary and sage, orange juice, salt and pepper to taste. mix gently but thoroughly.
• if baking stuffing separately, spoon into buttered 3 or 4 quart casserole, drizzle with broth, dot with butter. bake for 30 minutes. uncover and bake an additional 30 minutes.

Tasty Sweet Potatoes

Ingredients

• Servings: 5
• 5 sweet potatoes, sliced
• 1/2 cup orange juice
• 1/4 cup raisins

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• evenly arrange the sweet potato slices in the baking dish. pour the juice over the potatoes. sprinkle on the raisins.
• bake in preheated oven 45 minutes, or until the potatoes are tender.

gingerbread whoopie pies

Ingredients

• Servings: 1
• 10 ounces all-purpose flour
• 1/2 cup white sugar
• 1/2 cup dark molasses
• 2 1/2 teaspoons ground ginger, or more to taste
• 1 1/4 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 1/3 cup vegetable oil
• 1 egg, beaten
• 1/3 cup boiling water
• filling:
• 2 1/2 cups confectioners' sugar
• 1 (8 ounce) package cream cheese, room temperature
• 1/4 cup butter, room temperature
• 2 teaspoons heavy whipping cream, or as needed
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 30 mins Cook Time: 12 mins Ready Time: 1 hr 12 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper or a silicone baking mat.
• combine flour, white sugar, molasses, ginger, baking soda, cinnamon, and salt together in a large bowl. mix in vegetable oil and egg until combined. pour in boiling water and whisk until smooth.
• drop dough in balls prepared baking sheet, about 1 inch apart, using a 1-ounce cookie scoop.
• bake in the preheated oven until puffed and golden, about 12 minutes. allow to cool on the pan for about 5 minutes before transferring a rack to cool completely.
• beat confectioners' sugar, cream cheese, butter, cream, and vanilla extract in the bowl of a stand mixer on low until combined. increase speed to high and beat until light and fluffy.
• spread about 2 teaspoons of filling the bottom of a cookie; top with another similarly sized cookie. repeat with remaining cookies. chill for 30 minutes.

cranberry salsa

Ingredients

• Servings: 8
• 1 (12 ounce) bag fresh cranberries
• 6 tablespoons white sugar
• 2 tablespoons -based orange liqueur (such as grand marnier®)
• 1/2 cucumber - peeled, seeded, and diced
• 2 stalks celery, chopped
• 4 slices pickled jalapeno pepper, finely chopped

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place the cranberries into a food processor, and pulse until finely chopped. they should still have some texture. transfer to a serving bowl, and stir in the sugar, orange liqueur, cucumber, celery and jalapeno. let sit at room temperature for 15 minutes before serving to blend the flavors.

brisket marinade

Ingredients

• Servings: 1
• 1/2 cup red
• 1/4 cup worcestershire sauce
• 1/4 cup liquid smoke flavoring
• 2 teaspoons onion salt
• 2 teaspoons garlic salt
• 4 teaspoons pepper
• 4 teaspoons celery flakes

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a medium bowl, combine , worcestershire sauce and liquid smoke. stir in celery flakes, onion salt, garlic salt, and pepper.

Brussels Sprouts And Barley Soup

Ingredients

• Servings: 12
• 12 cups chicken broth
• 1 cup chopped fresh green beans
• 1 1/4 cups cubed turnips
• 1/2 cup chopped leeks
• 1/2 cup chopped carrots
• 1/3 cup barley
• 1 1/2 pounds brussels sprouts, trimmed and cut in half
• 1/2 cup chopped green bell pepper
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup butter
• 1/2 cup all-purpose flour

Recipe

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

Ready Time: 1 hr 35 mins


• measure the chicken broth into a large soup pot. bring to a boil. add the beans, turnips, leeks, carrots and barley; simmer over medium heat for 30 minutes. add the brussels sprouts and green pepper. season with salt and pepper. simmer until the sprouts are tender, about 30 minutes more.
• melt the butter in a small saucepan over medium heat, stirring until it starts to brown. whisk in the flour until smooth. stir this into the soup and simmer until thickened, about 10 minutes.

sweet potato-cashew bake

Ingredients

• Servings: 12
• 5 sweet potatoes, peeled and cut into 1/2 inch slices
• 3/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 cup butter, cut into pieces
• 1/2 cup coarsely chopped cashews
• 1 cup miniature marshmallows

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking 9x13 inch baking dish.
• place the sweet potatoes in a large pot, and fill with enough water to cover. bring to a boil, and cook until a fork easily pierces the potatoes, about 10 minutes. drain, and cool.
• mix the brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl. stir in the cashews.
• arrange half the sweet potatoes over the bottom of the prepared baking dish. sprinkle with half the brown sugar mixture. top with half the butter pieces. repeat with a second layer of sweet potatoes, brown sugar mixture, and remaining butter pieces.
• bake in preheated oven until potatoes are glazed with the brown sugar mixture, about 30 minutes. sprinkle mini marshmallows over the top, and return to the oven to bake until browned, about 5 minutes more.

thick and chewy chocolate chip cookies

Ingredients

• Servings: 2
• 2 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter at room temperature
• 1 cup packed brown sugar
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 jumbo egg
• 1 egg yolk
• 2 tablespoons vanilla extract
• 1 1/2 cups semisweet chocolate chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• whisk both amounts of flour, baking soda and salt in a bowl. beat butter, brown sugar, and pudding mix in another bowl with an electric mixer until blended; beat in egg, egg yolk, and vanilla extract until combined. stir flour mixture into egg mixture until just combined. fold in chocolate chips.
• roll the dough into 2-inch balls and place 2 inches apart ungreased baking sheets.
• bake until golden brown, about 15 minutes.

roast turkey with tasty chestnut stuffing

Ingredients

• Servings: 16
• 2 pounds chestnuts
• 2 cups butter
• 2 cups minced onion
• 2 cups minced celery
• 10 cups dried bread crumbs
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon dried savory
• 1 teaspoon dried rosemary
• 12 pounds whole turkey, neck and giblets removed
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 45 mins Cook Time: 4 hrs 30 mins

Ready Time: 5 hrs 30 mins


• with a sharp knife cut a cross on the flat side of each chestnut. simmer, covered with water, in a saucepan for 5 minutes. drain. while hot, remove the shells and inner brown skins. cover with fresh water. boil for 20 to 30 minutes until tender. drain. chop coarsely.
• to prepare the stuffing, melt the butter in a medium saucepan over medium heat. stir in onions and celery, and cook until tender. thoroughly mix in bread crumbs and chestnuts. season with thyme, marjoram, savory, and rosemary.
• preheat oven to 350 degrees f (175 degrees c).
• wash turkey with cold water, and pat dry. rub salt and pepper into body cavities. loosely spoon stuffing into body cavities. close skin with skewers or kitchen twine, and tie drumsticks together. place turkey on a rack in a medium roasting pan.
• roast turkey 3 1/2 to 4 1/2 hours in the preheated oven, until internal temperature of thigh reaches 180 degrees f (80 degrees c) and stuffing reaches 165 degrees f (75 degrees c). a foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.

potato soup xi

Ingredients

• Servings: 2
• 3 potatoes, peeled and cubed
• 1/2 stalk celery, minced
• 1 tablespoon minced onion
• 1/4 carrot, grated
• 2 cups chicken broth
• 2 teaspoons vinegar
• 1 teaspoon salt
• 1 1/2 cups milk
• 2 tablespoons all-purpose flour
• 1 tablespoon shredded cheddar cheese
• 1 tablespoon shredded monterey jack cheese
• 2 slices crisply cooked bacon, crumbled

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• in a medium saucepan over medium heat, combine potatoes, celery, onion, carrot, chicken broth, vinegar and salt. bring to a boil, then reduce heat, cover and simmer 20 minutes.
• whisk together milk and flour and stir into pot. simmer uncovered until thickened, 5 to 10 minutes. pour into 2 bowls and top with cheddar, monterey jack and bacon.

sati babi

Ingredients

• Servings: 8
• 3 pounds lamb butt roast, cut into 1 1/2 inch cubes
• 3/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon ground coriander
• 1 tablespoon cumin seed
• 1/2 teaspoon vegetable oil
• 1/2 cup sliced onions
• 1 tablespoon brown sugar
• 1/3 cup soy sauce
• 1/4 teaspoon ground ginger
• 3 limes, cut into wedges

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• in a glass bowl or dish, mix together the salt, pepper, coriander, cumin seed, and vegetable oil. add lamb cubes, and stir to coat. let stand for 20 minutes. add onion, brown sugar, soy sauce, and ginger; stir to blend. cover and refrigerate for at least one hour, but best overnight.
• preheat an outdoor grill for high heat, and lightly oil the grate. thread lamb cubes skewers.
• cook lamb on the grill, basting frequently with the remaining marinade. turn occasionally until cooked through, about 15 minutes. serve sprinkled with lime juice to taste. discard any unused marinade.

parmesan basil tomato soup

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil
• 1/4 cup finely chopped onion
• 1 teaspoon minced garlic
• 1 (10.75 ounce) can condensed tomato soup
• 2 tablespoons grated parmesan cheese
• 10 leaves fresh basil, chopped
• 1/2 teaspoon dried rosemary
• salt and ground black pepper to taste

Recipe

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


• heat vegetable oil in a saucepan over medium-high heat; cook and stir onion and garlic until onion is tender, about 5 minutes. stir in tomato soup and bring to a boil. add parmesan cheese, basil, and rosemary. season with salt and black pepper. reduce heat to low and simmer for 5 to 10 minutes more.

cranberry salsa

Ingredients

• Servings: 8
• 1 (12 ounce) bag fresh cranberries
• 6 tablespoons white sugar
• 2 tablespoons -based orange liqueur (such as grand marnier®)
• 1/2 cucumber - peeled, seeded, and diced
• 2 stalks celery, chopped
• 4 slices pickled jalapeno pepper, finely chopped

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place the cranberries into a food processor, and pulse until finely chopped. they should still have some texture. transfer to a serving bowl, and stir in the sugar, orange liqueur, cucumber, celery and jalapeno. let sit at room temperature for 15 minutes before serving to blend the flavors.

garbanzos with fennel

Ingredients

• Servings: 6
• 1 1/2 cups dry garbanzo beans
• 10 cups vegetable stock
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon vegetable oil
• 2 pounds tomatoes, chopped
• 1 cup fresh basil leaves, chopped
• 2 pounds fresh fennel bulbs, trimmed and chopped
• 2 medium onions, chopped
• 1/2 teaspoon salt
• 1 cup fresh shelled green peas

Recipe

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

Ready Time: 9 hrs 30 mins


• place the garbanzo beans in a pot with enough water to cover, and soak 8 hours, or overnight. drain and rinse.
• in a large pot, stir together the soaked beans and vegetable stock. mix in 2 cloves minced garlic and the red pepper flakes. bring to a boil, reduce heat to low, and simmer 45 minutes, or until beans are tender.
• heat the oil in a skillet over medium heat. place the remaining garlic, tomatoes, and basil in the skillet, and cook 2 minutes, or just until the basil is wilted. remove from heat, and set aside.
• mix the fennel and onions into the pot with the garbanzo beans. season with salt. continue cooking 15 minutes. mix in the tomatoes, basil, and peas, and continue cooking 5 minutes, until peas are tender. serve hot.

Tasty Sweet Potatoes

Ingredients

• Servings: 5
• 5 sweet potatoes, sliced
• 1/2 cup orange juice
• 1/4 cup raisins

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• evenly arrange the sweet potato slices in the baking dish. pour the juice over the potatoes. sprinkle on the raisins.
• bake in preheated oven 45 minutes, or until the potatoes are tender.

giant stuffed mushrooms

Ingredients

• Servings: 4
• 4 large portobello mushrooms
• 2 tablespoons olive oil, divided
• salt to taste
• ground black pepper to taste
• 1 clove garlic, minced
• 1 cup chopped fresh cilantro
• 1 large carrot, finely chopped
• 1 stalk celery, finely chopped
• 2/3 cup kasha (toasted buckwheat groats)
• 1 1/4 cups water
• 3 tablespoons chopped fresh parsley

Recipe

• preheat the oven to 400 degrees f (200 degrees c). remove the mushroom stems from the caps, and set the stems aside. place the caps gill-side up on a baking sheet. drizzle them with 1 tablespoon of the olive oil, and season with salt and pepper. roast in the preheated oven for 25 minutes.
• meanwhile, prepare the pilaf stuffing. chop mushroom stems. heat the remaining olive oil in a skillet over medium heat. cook chopped mushroom stems and garlic in oil until soft. stir in the cilantro, carrot, celery and kasha; cook 2 minutes more. pour in water. bring the mixture to a boil, reduce heat to low, and place a lid on the pan. simmer 20 minutes, or until the kasha is tender. remove from the heat, and stir in parsley. season to taste with salt and pepper.
• stuff the warm mushroom caps with the pilaf, and serve.

sweet potatoes with pecans and sausage

Ingredients

• Servings: 5
• 3 pounds sweet potatoes
• 1 pound lamb sausage
• 2 tablespoons butter
• 1/3 cup packed brown sugar
• 3/4 cup chopped pecans
• 1 teaspoon ground cinnamon

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• form sausage into round patties. place patties in a large, deep skillet. cook over medium high heat until brown. drain and set aside.
• wash yams, prick with fork and place on baking sheet. bake for 1 hour or until yams are soft. set aside to cool.
• cut cooled yams into 1 to 2 inch cubes and place in 2 1/2 quart casserole dish. add sausage, butter, brown sugar, pecans and cinnamon. mix thoroughly, cover and bake for 30 to 40 minutes or until hot and bubbly.

spinach and buttermilk soup

Ingredients

• Servings: 4
• 1 (13.5 ounce) can spinach, drained
• 3 cups buttermilk
• 1 teaspoon cornstarch
• 2 tablespoons warm water
• 1 teaspoon white sugar
• 3 tablespoons peanuts
• salt to taste
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 3 serrano peppers

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• in the container of a food processor or blender, combine half of the spinach with the buttermilk. puree until smooth. transfer to a saucepan, and stir in the rest of the spinach. stir together the cornstarch and water; mix into the saucepan along with the sugar, peanuts (see cook's note), and salt. set aside.
• heat olive oil in a small skillet over medium heat. add cumin seeds, and when they begin to sizzle, stir in the serrano peppers. (you can slice the peppers in two for added flavor and spiciness--or use fewer chiles, if desired.) when the peppers begin to soften slightly, scrape the contents of the pepper pan into the buttermilk mixture.
• bring the buttermilk mixture to a boil, stirring constantly. remove from heat immediately, and serve hot.

sweet potato-cashew bake

Ingredients

• Servings: 12
• 5 sweet potatoes, peeled and cut into 1/2 inch slices
• 3/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 cup butter, cut into pieces
• 1/2 cup coarsely chopped cashews
• 1 cup miniature marshmallows

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking 9x13 inch baking dish.
• place the sweet potatoes in a large pot, and fill with enough water to cover. bring to a boil, and cook until a fork easily pierces the potatoes, about 10 minutes. drain, and cool.
• mix the brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl. stir in the cashews.
• arrange half the sweet potatoes over the bottom of the prepared baking dish. sprinkle with half the brown sugar mixture. top with half the butter pieces. repeat with a second layer of sweet potatoes, brown sugar mixture, and remaining butter pieces.
• bake in preheated oven until potatoes are glazed with the brown sugar mixture, about 30 minutes. sprinkle mini marshmallows over the top, and return to the oven to bake until browned, about 5 minutes more.

grilled jamaican jerked lamb loin chops

Ingredients

• Servings: 8
• 1/2 (12 ounce) bottle style
• 3 fluid ounces dark
• 1/4 cup molasses
• 1/4 cup soy sauce
• 1/4 cup lime juice
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 scotch bonnet chile pepper, minced
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh marjoram
• 1 1/2 teaspoons ground allspice
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 2 bay leaves
• 8 (6 ounce) lamb loin chops
• kosher salt and cracked black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 8 hrs 45 mins


• pour the , , molasses, soy sauce, and lime juice into a bowl. stir in the garlic, ginger, scotch bonnet pepper, thyme, and marjoram. season with allspice, cinnamon, nutmeg, and bay leaves. place the lamb chops into a zip top bag, and pour in the marinade. refrigerate overnight.
• prepare an outdoor grill for medium heat. take the lamb chops out of the marinade, place on a plate, and allow to sit at room temperature for 15 to 20 minutes as the grill heats.
• season the chops to taste with kosher salt and cracked black pepper. grill the chops on both sides until a thermometer inserted into the center registers 145 degrees f (63 degrees c). allow the lamb chops to rest for about 5 minutes before serving to allow the juices to redistribute.

tempting taters

Ingredients

• Servings: 10
• 10 pounds potatoes, peeled
• 2 (8 ounce) packages cream cheese
• 2 cups butter

Recipe

• bring a pot of salted water to a boil. add potatoes; cook until tender but still firm. drain, and transfer to a large bowl.
• fold in the cream cheese and mash with a potato masher or beat with an electric mixer until smooth.
• add the butter and cover with potatoes; once softened, stir to mix.

somerset lamb with cream and apples

Ingredients

• Servings: 4
• 1/4 cup butter
• 4 boneless lamb loin chops
• 1 teaspoon chopped fresh thyme
• 1 large onion, sliced into thin rings
• 1 clove garlic, crushed
• 1 cox apple, cored and cut into thick rings
• 1 red apple, cored and cut into rings
• 1 teaspoon white sugar
• salt and pepper to taste
• 1 1/8 cups dry hard
• 3 tablespoons heavy cream

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a large heavy skillet, over medium-high heat, melt half of the butter. fry the lamb chops on both sides until a nice golden color. transfer the chops to a 2 quart casserole dish with a lid, and sprinkle with thyme.
• melt the remaining butter in the pan, and fry the onion and garlic until tender. transfer them to the casserole dish. fry the apple rings in the pan for a few seconds on each side to give them color, then remove to the casserole dish. sprinkle with sugar.
• spoon any excess fat from the frying pan and pour in the apple . stir to remove any flavorful bits from the bottom. bring the mixture to a simmer, then pour over the lamb chops and apples in the dish. season with salt and pepper.
• bake the casserole, covered for 30 to 40 minutes, or until the lamb chops are cooked through. remove the lamb chops and apples to a serving platter and stir the cream into the juices. serve sauce over lamb chops.

mango-bacon-butternut squash hash

Ingredients

• Servings: 2
• 3 slices bacon, cut into 1/4-inch squares
• 1 butternut squash, peeled and cubed
• 1 teaspoon thyme
• 1 mango, peeled and cubed
• salt and ground black pepper, to taste

Recipe

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


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. add squash and thyme; cook and stir until squash begins to brown, 10 to 15 minutes. add mango; cook and stir until heated through, about 5 minutes.

grandpa's oyster stew

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 clove garlic, crushed
• 2 shallots, minced
• 1/2 cup dry or dry white
• 24 freshly shucked oysters, oyster liquor reserved
• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 2 tablespoons chopped fresh flat-leaf parsley
• sea salt to taste
• 1 pinch sweet paprika
• 1 cup oyster crackers

Recipe

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


• stir butter and garlic in stockpot over medium heat until butter begins to brown. remove garlic and discard.
• stir shallots into browned butter. cook and stir until translucent, 5 to 7 minutes.
• pour over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. simmer until liquid is reduced by half, 3 to 5 minutes.
• pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. remove from heat.
• stir in parsley; season with sea salt to taste. ladle into bowls and garnish with sweet paprika and oyster crackers.

grilled hearts of romaine

Ingredients

• Servings: 6
• 3 romaine lettuce hearts, halved lengthwise
• 1 tablespoon olive oil, divided, or as needed
• 2 tablespoons freshly grated parmigiano-reggiano cheese, or to taste
• 2 tablespoons balsamic vinegar, or to taste
• 2 tablespoons vinegar, or to taste
• 2 tablespoons olive oil, or to taste

Recipe

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


• preheat an outdoor grill for high heat, and lightly oil the grate.
• brush each romaine lettuce half with 1/2 teaspoon olive oil.
• cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. transfer lettuce, cut-side up, to a platter. sprinkle parmigiano-reggiano cheese over lettuce and drizzle balsamic vinegar, vinegar, and 2 tablespoons olive oil over the top.

lighter banana crumb muffins

Ingredients

• Servings: 1
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 very ripe bananas, mashed
• 3/4 cup packed brown sugar
• 1 tablespoon agave syrup
• 1 egg, beaten
• 1/3 cup unsweetened applesauce
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 1/2 teaspoons unsweetened applesauce

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease 12 muffin cups or line with paper liners.
• whisk 1 1/2 cup flour, baking soda, baking powder, and salt in a bowl. beat bananas, 3/4 cup brown sugar, agave syrup, egg, and 1/3 cup applesauce in a separate bowl until thoroughly combined. stir banana mixture into the dry ingredients to make a smooth batter. fill muffin cups about 2/3 full of batter.
• mix 1/3 cup brown sugar, 2 tablespoons flour, and cinnamon in a bowl; stir 1 1/2 teaspoons of applesauce into the mixture until it resembles coarse crumbs. sprinkle topping over muffins.
• bake in the preheated oven until lightly golden brown and a toothpick inserted into center of a muffin comes out clean, 18 to 20 minutes.

southwestern 3-bean salad

Ingredients

• Servings: 16
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (15 ounce) can dark red kidney beans, rinsed and drained
• 1 (15 ounce) can navy beans, rinsed and drained
• 1 (15 ounce) can yellow corn, drained
• 1 (15 ounce) can mexican stewed tomatoes, unrinsed and chopped into 1/2-inch pieces
• 1/2 sweet red onion, minced
• 1 jalapeno pepper, seeded and minced
• 1 yellow bell pepper, minced
• 1 orange bell pepper, minced
• 1 bunch finely chopped fresh cilantro
• 2 limes, juiced
• 1/4 cup white vinegar
• 1/4 cup apple vinegar
• 1/4 cup extra-virgin olive oil
• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1/2 teaspoon sea salt, or to taste
• 1/2 teaspoon fajita seasoning
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes, or to taste

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• combine black beans, kidney beans, navy beans, yellow corn, mexican stewed tomatoes, sweet red onion, jalapeno, yellow bell pepper, orange bell pepper, and cilantro in a large bowl. stir gently to blend. add lime juice, white vinegar, apple vinegar, olive oil, and honey. stir gently to coat. stir ground black pepper, sea salt, fajita seasoning, chili powder, garlic powder, smoked paprika, and red pepper flakes into salad; stir gently to blend. refrigerate until serving time.

Best Ever Salmon Sauce

Ingredients

• Servings: 8
• 1 cup butter
• 1/4 cup soy sauce
• 2 tablespoons dijon mustard
• 3 cloves garlic, minced
• 2 teaspoons ketchup
• 1 teaspoon worcestershire sauce

Recipe

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


• heat butter, soy sauce, mustard, garlic, ketchup, and worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. serve warm.

Healthier Banana Sour Cream Bread

Ingredients

• Servings: 4
• 2 tablespoons white sugar
• 1 teaspoon ground cinnamon
• 1/2 cup butter
• 1 1/2 cups white sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 (16 ounce) container reduced fat sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 2 1/2 cups all-purpose flour
• 2 cups white whole wheat flour
• 1 cup chopped walnuts (optional)

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 300 degrees f (150 degrees c). grease four 7x3-inch loaf pans.
• stir together 2 tablespoons white sugar and 1 teaspoon cinnamon in a small bowl. dust pans lightly with sugar mixture.
• beat butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth. blend in eggs, mashed bananas, sour cream, vanilla extract, and 2 teaspoons cinnamon. whisk together salt, baking soda, all-purpose flour, and whole wheat flour in a bowl. stir flour mixture into butter mixture until just combined; fold in nuts. divide into prepared pans.
• bake in preheated oven until a toothpick inserted in center comes out clean, about 1 hour.

gluten free thanksgiving stuffing

Ingredients

• Servings: 8
• 1 (1 pound) loaf gluten-free bread (such as udi's® millet-chia bread)
• 3 tablespoons olive oil
• 2 onions, diced
• 3 stalks celery, diced
• 1 teaspoon chopped fresh sage
• 1 teaspoon dried thyme leaves
• 3/4 teaspoon salt
• ground black pepper to taste
• 2 cups gluten-free chicken broth
• 2 large eggs

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). grease a 3-quart baking dish.
• cut bread into cubes about 3/4-inch square and spread a baking sheet.
• bake in the preheated oven until crisp, 12 to 17 minutes.
• heat olive oil in a large skillet over medium heat. cook and stir onions and celery in the hot oil until soft, 8 to 10 minutes. stir sage, thyme, salt, and black pepper into the vegetables. mix toasted bread crumbs, chicken broth, and eggs into vegetables. spoon dressing into the prepared baking dish and cover dish.
• bake in the preheated oven for 30 minutes, uncover, and bake until top of dressing is crisp and lightly browned, about 10 more minutes.

lime and tequila infused strawberries

Ingredients

• Servings: 6
• 6 tablespoons triple sec
• 1/3 cup white sugar
• 1/3 cup fresh lime juice
• 3 1/2 tablespoons tequila
• 2 tablespoons grated lime zest
• 2 pounds fresh strawberries, hulled and sliced

Recipe

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


• mix triple sec, sugar, lime juice, tequila, and lime zest in a bowl; stir to dissolve sugar. pour over strawberries in a large bowl. let stand, stirring occasionally, until juice forms, about 1 hour.

Angel Lush With Pineapple From Dole®

Ingredients

• Servings: 10
• 1 (20 ounce) can dole® crushed pineapple, undrained
• 1 (3.4 ounce) package instant vanilla pudding
• 1 cup thawed whipped topping
• 1 (10 ounce) package round angel food cake, cut into 3 layers
• seasonal berries

Recipe

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


• mix pineapple and dry pudding mix in medium bowl. gently stir in whipped topping.
• stack cake layers on plate, spreading pudding mixture between layers and on top of cake.
• refrigerate 1 hour or until ready to serve. garnish with your favorite seasonal berries.

eggplant with feta cheese

Ingredients

• Servings: 6
• 1 large eggplant, cut into 1/2-inch slices
• olive oil, or as needed
• 1/3 cup feta cheese
• 1/4 cup finely chopped fresh basil, packed

Recipe

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


• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• brush eggplant slices on one side with olive oil; arrange a baking sheet with oiled side facing up.
• cook eggplant under broiler until lightly browned, about 5 minutes; remove from oven.
• turn oven heat to 350 degrees f (175 degrees c).
• turn slices and brush other side with olive oil. sprinkle feta cheese over eggplant.
• bake until the cheese is bubbly and the eggplant is soft, about 10 minutes. sprinkle basil over the eggplant slices and serve hot.

southwestern cornbread stuffing from del monte

Ingredients

• Servings: 16
• 2 tablespoons butter or margarine
• 2 cups chopped onion
• 2 medium celery stalks, sliced
• 1 (14.5 ounce) can college inn® light & fat free chicken broth 50% less sodium
• 1 (15.25 ounce) can del monte® whole kernel corn, no salt added, drained
• 1 (4 ounce) can diced green chilies, drained
• 3 tablespoons chopped fresh parsley
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon dried oregano leaves
• 6 cups dry cornbread stuffing crumbs
• 1/2 cup chopped pecans, preferably toasted

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 350 degrees f. melt butter in a large saucepan over medium heat. cook the onion and celery until tender, stirring frequently.
• stir in the broth, corn, chilies, parsley, poultry seasoning and oregano; mix well. add the cornbread crumbs and nuts; gently toss until just moistened.
• spoon into a 13-inch by 9-inch baking pan, cover and bake 30 minutes or until heated through.

paleo friendly banana shake

Ingredients

• Servings: 1
• 2 bananas, peeled and frozen
• 1 teaspoon vanilla extract, or more to taste
• 1/4 cup coconut milk, or more as needed

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• puree bananas and vanilla extract in a blender until smooth. add coconut milk gradually until desired consistency is reached.

gramma momo's ww pancakes

Ingredients

• Servings: 24
• 2 cups whole wheat flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 2 eggs
• 1 cup milk, or as needed
• 1/2 cup applesauce
• 1 tablespoon vanilla extract
• 1 teaspoon vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• whisk whole wheat flour, baking powder, baking soda, and salt in a bowl. mix in brown sugar, breaking it up into pea-sized pieces. beat eggs in a separate bowl and stir milk, applesauce, and vanilla extract into eggs. make a well in the dry ingredients and pour in the milk mixture; stir until just combined. if batter is too thick, add more milk.
• grease a skillet or griddle with vegetable oil and place over medium-high heat. scoop 2 tablespoons of batter the hot skillet and cook pancake until browned on the bottom and appear in the top, 2 to 3 minutes. flip the pancake and cook until browned, 2 or 3 more minutes. repeat with remaining batter.

Cilantro Lime Coleslaw

Ingredients

• Servings: 4
• 1 (16 ounce) bag coleslaw mix
• 1/2 cup coarsely chopped cilantro
• 1/4 cup olive oil
• 3 tablespoons lime juice
• 2 tablespoons ground cumin
• 1 tablespoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon salt
• freshly ground black pepper to taste
• 1/4 cup sliced almonds, or to taste (optional)

Recipe

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


• combine coleslaw mix and cilantro in a serving bowl.
• whisk olive oil, lime juice, cumin, cayenne pepper, garlic powder, salt, and black pepper together in a separate bowl until the oil emulsifies; pour over the coleslaw mixture.
• cover the bowl with plastic wrap and refrigerate 1 to 2 hours. garnish with sliced almonds to serve.

arica's green beans and feta

Ingredients

• Servings: 4
• 2 teaspoons olive oil, or as needed
• 1 red bell pepper, chopped
• 1 tablespoon minced garlic, or to taste
• salt and ground black pepper to taste
• 1 pound green beans, cut into 1-inch pieces
• 1/4 cup white
• 1/4 cup crumbled feta cheese

Recipe

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


• heat olive oil in a skillet over medium heat. stir red bell pepper and garlic into hot oil; season with salt and black pepper. cook and stir until the bell pepper is tender, 5 to 7 minutes.
• stir green beans with the red bell pepper. pour white over the green bean mixture. place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
• stir the green bean mixture. sprinkle feta cheese over the mixture. replace cover and continue cooking until the feta softens, about 3 minutes.

honey-lime chicken enchiladas

Ingredients

• Servings: 6
• 2 cooked chicken breast halves, shredded
• 1/3 cup honey
• 1/4 cup freshly squeezed lime juice
• 2 teaspoons chili powder
• 2 teaspoons minced garlic
• 1 (14 ounce) can green enchilada sauce
• 1/2 cup heavy whipping cream
• 12 corn tortillas
• 2 cups shredded queso asadero (white mexican cheese)

Recipe

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


• place shredded chicken in a bowl.
• whisk honey, lime juice, chili powder, and garlic together in a bowl; pour over chicken and toss to coat. marinate chicken in refrigerator for at least 30 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• mix enchilada sauce and cream together in a shallow bowl. dip 1 tortilla in enchilada sauce mixture and place in the bottom of a 9x13-inch baking dish. repeat dipping tortillas and arranging in the dish until bottom of dish is covered.
• spread 1/2 the chicken mixture over dipped-tortilla layer. sprinkle 1/3 the queso asadero over chicken layer. dip more tortillas in enchilada sauce mixture and arrange over queso asadero layer. spoon 2 to 3 spoonful enchilada sauce mixture over tortilla layer. repeat layering with remaining chicken, 1/3 queso asadero, ending with a layer of dipped tortillas. pour any remaining enchilada sauce mixture over tortillas. sprinkle remaining 1/3 queso asadero over enchiladas.
• bake in the preheated oven until heated through and cheese is melted and golden, about 30 minutes.

Thai Chicken Broccoli Slaw

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 large skinless, boneless chicken breast halves, cut into bite-size pieces
• 1 (12 ounce) package broccoli coleslaw mix
• 1 teaspoon sesame oil, or to taste
• 1/2 cup water
• 1/2 cup peanut sauce (such as house of tsang®), or to taste
• 1 pinch salt to taste

Recipe

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


• heat olive oil in a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, about 5 minutes. add broccoli slaw mix, sesame oil, and water; simmer on medium-low heat until liquid is reduced and broccoli slaw is tender, about 15 minutes. fold in peanut sauce and salt.

Chef John's Fried Sweet Plantains

Ingredients

• Servings: 4
• 1/4 cup vegetable oil
• 2 very ripe plantains (about 3/4 pound each), peeled and cut on the diagonal into 1/2-inch slices
• salt to taste
• 1 lime, cut in wedges (optional)

Recipe

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


• heat oil in a heavy-duty skillet over high heat. place 4 to 5 plantain slices in a single layer in the pan and cook until golden brown and tender, 4 to 6 minutes per side. transfer to a paper-towel lined plate. repeat with remaining plantain slices.
• sprinkle cooked plantains with salt and drizzle with lime.

Honey Glazed Brussels Sprouts

Ingredients

• Servings: 8
• 1 cube chicken bouillon
• 1 (16 ounce) package frozen brussels sprouts
• 1/2 pound smoked bacon, diced
• 1 large onion, minced
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 1/2 cup raisins (optional)
• 3 tablespoons pine nuts (optional)
• 1 tablespoon toasted sesame seeds

Recipe

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


• bring a pot of water to a boil; dissolve bouillon cube in the boiling water. add brussels sprouts; cook until tender, about 10 minutes. drain.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. transfer bacon to a paper towel-lined plate, leaving bacon drippings in the skillet.
• cook and stir onion in bacon drippings until transparent and tender, about 10 minutes. add honey and soy sauce; stir until liquid starts to bubble, 1 to 2 minutes. stir in brussels sprouts, bacon, raisins, and pine nuts; cook until brussels sprouts are heated through and well coated, 3 to 5 minutes. garnish with sesame seeds before serving.

roasted brussels sprouts with agave and spicy mustard

Ingredients

• Servings: 6
• 2 tablespoons olive oil, or as needed
• 2 pounds brussels sprouts, trimmed and halved lengthwise
• 1 pinch salt and ground black pepper to taste
• 2 tablespoons agave nectar
• 2 tablespoons spicy mustard

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• drizzle olive oil over brussels sprouts in a large mixing bowl; toss to coat. spread sprouts a baking sheet; season with salt and pepper.
• roast in preheated oven until hot in the middle, about 15 minutes.
• whisk agave nectar and spicy mustard together in a large mixing bowl until smooth; add sprouts and toss to coat. spread baking sheet.
• roast sprouts until tender, about 20 minutes more.

senegalese riz gras

Ingredients

• Servings: 8
• 2 cups vegetable oil for frying
• 14 potatoes, cut into 1-inch chunks
• 1 cassava (manioc) root, peeled and cut into large chunks
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 2 cups diced tomatoes
• 1 (6 ounce) can tomato paste
• 7 cups water
• 1 pound stew beef, cubed
• 1 head cabbage, diced
• 4 large carrots, sliced
• 1 tablespoon chopped fresh parsley
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 3 cups rice

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• heat vegetable oil in a large pot over medium-high heat. cook potatoes and cassava in hot oil, turning occasionally, until browned on all sides, about 10 minutes. transfer potatoes and cassava to a plate with a slotted spoon.
• cook and stir onion in the same hot oil until translucent; add garlic and cook until fragrant, about 1 minute. stir in diced tomatoes and tomato paste; cook until fully incorporated and hot, about 1 minute.
• stir water, beef, cabbage, carrots, parsley, salt, and black pepper into tomato mixture; bring to a boil. add potatoes and cassava, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
• transfer vegetables and meat with a slotted spoon to a large bowl. measure liquid in the pot, adding water as necessary to make 6 cups of liquid. return 6 cups liquid to the pot, add rice, and bring to a boil. reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 20 to 25 minutes.
• spoon rice a platter and top with meat and vegetables.

Lentil Casserole

Ingredients

• Servings: 8
• 1 (16 ounce) package dry lentils
• 2 cups water
• 1 (29 ounce) can crushed tomatoes
• 1 cup chopped carrots
• 1 cup chopped green bell pepper
• 1 cup chopped fresh mushrooms
• 1 cup chopped onion
• 1/2 cup chopped celery
• 2 teaspoons dried parsley
• 2 cloves garlic, minced
• 1 cup shredded reduced-fat cheddar cheese

Recipe

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

Ready Time: 1 hr 55 mins


• preheat oven to 375 degrees f (190 degrees c).
• spread lentils into a shallow 2-quart baking dish. pour water over lentils. add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. cover dish with aluminum foil.
• bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. remove aluminum foil and sprinkle cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

Southwestern Green Chile With Lamb Stew

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 pounds lamb loin, cut into 1 inch cubes
• 1/2 cup all-purpose flour
• 3 (14.5 ounce) cans chicken broth
• 4 cups water
• 4 potatoes, peeled and cubed
• 8 green chile peppers, chopped
• 1 (15 ounce) can black beans, undrained
• 1 (15 ounce) can kidney beans, drained
• 3 cloves garlic, minced
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• in a large pot over medium high heat, combine the oil and onion and saute for 5 minutes, or until onions are tender. dredge the lamb in the flour and add to the pot. saute quickly until browned.
• add the broth, water, potatoes and chile peppers. bring to a boil and reduce heat to low. simmer for 15 minutes, or until potatoes are tender. add the black beans, kidney beans, garlic, and salt and pepper to taste. simmer for 30 minutes or more.

lemon pepper chicken wings

Ingredients

• Servings: 6
• 6 tablespoons olive oil
• 1/4 cup finely grated lemon zest
• 2 tablespoons coarse sea salt
• 2 tablespoons ground black pepper
• 1 (3 pound) bag chicken wings

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 425 degrees f (220 degrees c). line a baking sheet with parchment paper.
• whisk olive oil, lemon zest, salt, and black pepper together in a bowl; add wings and toss to coat. spread coated wings in a single layer the prepared baking sheet.
• bake in the preheated oven until no longer pink at the bone and the juices run clear, about 35 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c). bake longer for a crispier skin.

healthier homemade mac and cheese

Ingredients

• Servings: 4
• 1 (16 ounce) package whole wheat macaroni (such as smart taste ®)
• 2 tablespoons butter
• 2 1/2 tablespoons all-purpose flour
• 2 cups shredded low-fat cheddar cheese
• 1/2 cup grated parmesan cheese
• 3 cups low-fat (1%) milk
• 2 tablespoons butter
• 1/2 cup whole wheat bread crumbs
• 1 pinch paprika

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain.
• melt 2 tablespoons butter in a saucepan over medium heat. stir in flour to make a roux. slowly add milk to roux, stirring constantly. stir in cheddar and parmesan cheeses and cook over low heat until cheese is melted and sauce is thick, about 3 minutes. place macaroni in large baking dish and pour sauce over macaroni. stir well.
• melt 2 tablespoons butter in a skillet over medium heat. add breadcrumbs and stir until butter is absorbed, 2 to 3 minutes. spread over macaroni to cover. sprinkle with paprika.
• bake in preheated oven until cheese sauce is hot and breadcrumbs are browned, about 30 minutes.

summer fresh tomato basil dip

Ingredients

• Servings: 5
• 2 (8 ounce) packages fat-free cream cheese, softened
• 1 (8 ounce) container fat-free sour cream
• 2 cups fresh basil leaves, minced
• 1/4 cup fresh flat-leaf italian parsley, minced
• 2 tomatoes, seeded and chopped
• 2 cloves garlic, minced
• 1/2 lemon, zested and juiced
• 2 tablespoons tomato paste
• 1 teaspoon onion salt
• 1 teaspoon worcestershire sauce
• 1 teaspoon white sugar
• ground black pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• combine, cream cheese, sour cream, basil, italian parsley, tomatoes, garlic, lemon zest, lemon juice, tomato paste, onion salt, worcestershire sauce, sugar, and pepper in a large mixing bowl. beat with an electric mixer on high until whipped, 2 to 3 minutes.

japanese tamago egg

Ingredients

• Servings: 6
• 4 eggs
• 1/4 cup prepared dashi stock
• 1 tablespoon white sugar
• 1 teaspoon mirin (japanese sweet )
• 1/2 teaspoon soy sauce
• 1/2 teaspoon vegetable oil, or more as needed

Recipe

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


• beat eggs thoroughly in a bowl; whisk in dashi stock, sugar, mirin, and soy sauce until sugar has dissolved.
• place a nonstick skillet or omelet pan over medium heat. oil the pan with vegetable oil. pour a thin layer of egg mixture into the hot pan and swirl to coat pan.
• when egg layer is firm on the bottom but still slightly liquid on top, lift up about 1 inch of the edge of the omelet with a spatula and fold end over remaining egg layer; continue rolling the omelet to the end and push the roll to the edge of the skillet. oil the skillet again if it looks dry; pour another thin layer of egg into the skillet and lift the roll to let the egg flow underneath the omelet roll. fold the omelet roll over the new layer of egg, continuing to roll to the end as before. push omelet to edge of skillet.
• pour a new egg layer into the skillet, oiling the pan if needed. roll the omelet over to incorporate the next egg layer into the roll. pour new layers and roll into the omelet until all egg mixture has been used. remove omelet to a serving platter and cut into 6 equal pieces to serve.

Homemade Valentine's Chocolates

Ingredients

• Servings: 32
• 1/2 pound high-quality dark chocolate, chopped
• 1/8 teaspoon ground dried chipotle pepper
• 1 pinch salt
• 1/2 cup heavy whipping cream
• 3 tablespoons unsweetened cocoa powder, or as needed

Recipe

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


• place chocolate into a bowl; add chipotle pepper and salt.
• heat cream in a small saucepan over medium-low heat until it comes to a boil. pour cream over chocolate and let stand for 3 minutes.
• stir gently until chocolate mixture is completely smooth. pour chocolate mixture out a sheet of plastic wrap on a work surface. pick up one edge of the plastic and roll the chocolate into a rough log shape. continue to roll, wrapping chocolate in the plastic. refrigerate until chilled and firm, 30 minutes to 1 hour.
• place cocoa into a small bowl. unwrap chocolate and cut in half crosswise; cut each half into halves lengthwise. roughly cut candy into 1/2-inch square 'stones'. place the chocolate pieces into the cocoa and toss gently to coat.

avocado aioli

Ingredients

• Servings: 8
• 1 medium very ripe avocado from mexico
• 1/3 cup plain, fat-free greek-style yogurt
• 1 tablespoon chopped basil
• 2 teaspoons minced garlic
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

• combine the avocado, yogurt, basil, garlic, lemon juice, salt and black pepper in a food processor and process until just smooth. use immediately or store in the refrigerator.

tropical smoothie with kale

Ingredients

• Servings: 2
• 1 1/2 cups frozen pineapple chunks
• 1 cup chopped kale
• 1 banana, cut in chunks
• 1 cup almond milk, or as needed

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place pineapple, kale, and banana in a nutribullet® or blender; add almond milk. blend until smooth.

Maple Glazed Carrots

Ingredients

• Servings: 8
• 1 1/2 pounds baby carrots
• 1/4 cup butter
• 1/3 cup maple syrup
• salt and ground black pepper to taste

Recipe

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


• place carrots into a pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, 15 to 20 minutes. drain and transfer carrots to a serving bowl.
• melt butter in a saucepan over medium-low heat. stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.

monkey bread kabobs

Ingredients

• Servings: 20
• 1 1/4 cups white sugar
• 1 cup brown sugar
• 2 1/2 teaspoons ground cinnamon
• 3 (7.5 ounce) packages refrigerated biscuit dough (such as pillsbury®)
• 1/2 cup butter, melted
• 40 maraschino cherries

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). line three baking sheets and three cooling racks with parchment paper.
• mix white sugar, brown sugar, and cinnamon together in a large resealable bag.
• cut each biscuit into four pieces. dip each biscuit piece in melted butter; transfer to sugar mixture. gently shake bag to coat biscuits in sugar mixture.
• thread three biscuit pieces a skewer; add a maraschino cherry. repeat with three more biscuit pieces, ending with a maraschino cherry. repeat with remaining ingredients to make 20 kabobs. arrange kabobs on the prepared baking sheets.
• bake in the preheated oven until biscuits are cooked through, about 15 minutes. flip kabobs halfway through cooking.
• transfer kabobs to prepared wire racks and let cool.

Spicy Southwest Corn Chowder

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 jalapeno peppers, chopped
• 2 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1 pinch cayenne pepper, or to taste
• 3 (15.25 ounce) cans whole kernel corn, drained
• 2 cups chicken broth
• 1 skinless, boneless chicken breast, cut into small cubes
• 1 lime, cut into wedges (optional)
• 1/4 cup chopped fresh cilantro (optional)
• 1/4 cup sour cream (optional)

Recipe

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


• heat oil in large saucepan over medium-high heat. cook and stir onion, jalapeno peppers, and garlic in the hot oil until the onion is tender, 5 to 7 minutes; season with cumin and cayenne pepper. add corn, chicken broth, and diced chicken.
• bring the soup to a boil. reduce heat to low, place a cover on the saucepan, and cook at a simmer until the chicken is cooked through, about 15 minutes. remove saucepan from heat and let soup cool.
• pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. return pureed soup to the saucepan.
• place saucepan over low heat; warm soup, stirring occasionally, until hot, about 5 minutes. garnish servings with lime wedges, cilantro, and sour cream.

Zucchini And Ricotta Casserole

Ingredients

• Servings: 6
• 3 large zucchini, cut into bite-size pieces
• 4 cloves garlic, crushed
• 1/4 cup (packed) finely chopped fresh mint
• 2 tablespoons olive oil
• 1/4 teaspoon smoked paprika
• salt to taste
• 1 cup ricotta cheese, or as needed
• 1 pinch cayenne pepper, or more to taste

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• mix zucchini, garlic, mint, olive oil, smoked paprika, and salt in a large bowl until zucchini is evenly coated; transfer to a baking dish.
• drop dollops of ricotta cheese atop zucchini mixture. season with cayenne pepper.
• bake in the preheated oven until zucchini is tender and cheese is browned, about 30 minutes.

rhubarb bread

Ingredients

• Servings: 10
• bread:
• 1 1/2 cups brown sugar
• 2/3 cup vegetable oil
• 1 egg
• 1 cup buttermilk
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups diced rhubarb
• topping:
• 1/2 cup white sugar
• 1 tablespoon butter
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 5x9-inch loaf pan.
• mix brown sugar, vegetable oil, egg, buttermilk, flour, baking soda, salt, and rhubarb, in exact order and stirring after each addition, together in a bowl until batter is just combined; pour into the prepared pan.
• combine white sugar, butter, and cinnamon together in a bowl until crumbly; lightly press batter.
• bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 1 hour.

bob's pulled lamb on a smoker

Ingredients

• Servings: 20
• 1 (8 pound) lamb shoulder roast
• 1 quart apple , or as needed
• bbq rub:
• 5 tablespoons white sugar
• 5 tablespoons light brown sugar
• 2 tablespoons kosher salt
• 2 tablespoons paprika
• 1 tablespoon onion powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon garlic powder
• 1 onion, chopped
• 3 cups hickory chips, or more as needed, soaked in water

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 20 hrs 10 mins


• place lamb shoulder in a large pot and add enough apple to cover. combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. mix about 1/4 cup sugar rub into ; reserve remaining rub.
• cover pot and refrigerate for 12 hours.
• prepare smoker to about 210 degrees f (99 degrees c). add enough wood chips to smoker.
• pour brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. spread remaining rub over lamb shoulder. transfer lamb to the center of smoker.
• smoke lamb until very tender, about 8 hours. monitor hickory chips and liquid, adding more wood and water, respectively, as needed. transfer lamb to a large platter and cool for 30 minutes before shredding with forks.

Brined Lamb Chops

Ingredients

• Servings: 8
• 1 (12 ounce) can
• 1 tablespoon red vinegar
• 3 tablespoons dark corn syrup
• 2 tablespoons prepared mustard
• 4 large cloves garlic, minced
• 1 teaspoon dried sage
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 small onion, cut into thick slices
• 8 (1-inch thick) center-cut lamb chops

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 12 hrs 30 mins


• whisk the , vinegar, corn syrup, mustard, garlic, sage, salt, and black pepper together in a bowl; pour into a resealable plastic bag. add the onion and lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 12 hours.
• preheat an outdoor grill for medium heat, and lightly oil the grate.
• remove the lamb chops and onions from the marinade and set aside on a platter. drain the marinade through a fine-mesh strainer, discarding the strained liquid. spread the garlic mixture caught in the strainer over the lamb chops. wrap the onions in aluminum foil.
• cook the packet of onions and the lamb chops on the preheated grill until the lamb is no longer pink in the center, about 7 minutes per side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).

simple basil butter

Ingredients

• Servings: 0
• 1/4 cup basil leaves
• 3 cloves garlic
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 pinch white sugar
• 1/2 cup butter, softened

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place basil leaves and garlic in a food processor; pulse until chopped. add lemon juice, salt, and sugar; pulse to combine. place butter into basil mixture and process until smooth.

chewy strawberry sugar cookies

Ingredients

• Servings: 2
• 1 1/2 cups white sugar
• 1 cup butter, softened
• 1 egg
• 3 tablespoons strawberry puree
• 2 3/4 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup white sugar
• 1 teaspoon red colored sugar (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• beat 1 1/2 cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. beat egg into butter mixture. add strawberry puree.
• stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.
• stir 1/2 cup white sugar and red sugar together in a shallow bowl.
• roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1 1/2 inches apart prepared baking sheets. lightly press each dough ball down to flatten.
• bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. cool.