traditional chili with ground turkey

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 1 pound ground turkey
• 1 large onion, diced
• 1 green bell pepper, chopped
• 1 small red bell pepper, chopped
• 2 jalapeno peppers, diced (optional)
• 4 cloves garlic, minced
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground thyme
• 2 cups beef broth
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can red beans, drained and rinsed
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste

Recipe

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

Ready Time: 1 hr 55 mins


• heat olive oil in a large skillet over medium-high heat and stir in the ground turkey. cook and stir until the turkey is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the onion, green and red bell peppers, and jalapeno peppers. cook and stir until the onion is softened and translucent, about 8 minutes. add the garlic, cumin, chili powder, sugar, salt, black pepper, and thyme. continue to cook until fragrant, about 8 more minutes, stirring occasionally.
• stir in the beef broth, pinto beans, red beans, diced tomatoes, tomato sauce, and tomato paste. bring to a boil, then reduce heat to low. simmer until thickened, about 45 minutes, stirring occasionally. for a thinner chili, cover the pot when simmering.

Polynesian Lamb Chops

Ingredients

• Servings: 4
• 4 boneless lamb chops, 3/4-inch thick
• 1 teaspoon garlic powder
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 (10.75 ounce) can campbell's® condensed golden mushroom soup
• 1/4 cup water
• 1 (8 ounce) can pineapple chunks
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 2 cups cooked regular long-grain white rice
• sliced green onion

Recipe

Cook Time: 20 mins Ready Time: 20 mins


• season chops with garlic powder.
• heat oil in skillet. cook chops until browned. add onion.
• add soup, water, pineapple with juice, soy and honey. heat to a boil. cook over low heat 10 minutes or until done.
• serve with rice and sprinkle with green onions.

Super Lemon Ice Cream

Ingredients

• Servings: 10
• 2 cups heavy whipping cream
• 1 cup half-and-half cream
• 1 1/8 cups white sugar
• 3 tablespoons grated lemon zest
• 5 egg yolks
• 3/4 cup fresh lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 12 hrs 45 mins


• combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. cook and stir until sugar is dissolved, about 5 minutes. remove from heat. cover saucepan and allow the mixture to steep for 10 minutes.
• uncover pan and bring back to a simmer over low heat. beat the egg yolks in a bowl. gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. this will help to bring the eggs up to temperature without scrambling them. stir the egg mixture back into the cream mixture in the saucepan. cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. transfer to a large bowl; cover. refrigerate overnight.
• stir the lemon juice into the cold ice cream mixture. freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.

Slow Cooker Sweet And Sour Chicken

Ingredients

• Servings: 4
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 pound skinless, boneless chicken tenders
• 1 (18 ounce) bottle barbeque sauce
• 1 cup chili sauce
• 2 tablespoons minced garlic
• 1 (8 ounce) can pineapple chunks, drained

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• place onion, red bell pepper, green bell pepper, and chicken tenders in the bottom of the crock pot.
• pour barbeque sauce and chili sauce over the vegetables and chicken.
• stir garlic and pineapple chunks through the barbeque sauce.
• cook on high 4 to 5 hours.

basic buttermilk muffins

Ingredients

• Servings: 1
• 2 1/4 cups all-purpose flour
• 1/2 cup white sugar
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 cup butter, melted
• 1 egg, lightly beaten
• 1 cup buttermilk
• 1 teaspoon vanilla extract

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c). grease 12 muffin cups, or line with paper muffin liners.
• sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. in a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). gently stir in fruit, if desired (see cook's note).
• scoop the batter into the prepared muffin tins; fill the cups almost to the top. bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

Cheesy Potato Pancakes

Ingredients

• Servings: 6
• 4 russet potatoes, peeled and grated
• 2 eggs
• 1/2 cup milk
• 1 cup all-purpose flour
• 1/2 cup grated parmesan cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup real bacon bits (optional)
• 1 teaspoon onion salt
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup corn oil
• 2 tablespoons butter

Recipe

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


• mix together potatoes, eggs, and milk in a large bowl.
• stir flour, parmesan cheese, cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
• heat corn oil and butter in a large skillet over medium heat.
• spoon about 2 tablespoons potato mixture into per patty into skillet. cook patties until golden brown, about 4 minutes per side.
• drain cooked pancakes on paper towel-lined plate.

Grandmother's Muffins

Ingredients

• Servings: 1
• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup milk

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). grease 12 muffin cups. stir the flour, baking powder, and salt together in a bowl; set aside.
• beat the butter and sugar with an electric mixer in a large bowl until smooth. add 1 egg and allow it to blend into the butter mixture; beat the vanilla and milk into the mixture with the second egg. mix the flour mixture into the wet ingredients until just incorporated. divide the dough into the prepared muffin cups.
• bake in the preheated oven until golden and the tops spring back when lightly pressed, about 30 minutes.

garlic and herb pull apart bread

Ingredients

• Servings: 1
• cooking spray
• 1/2 cup butter, melted
• 2 teaspoons dried parsley
• 2 teaspoons dried rosemary, crushed
• 2 teaspoons dried basil
• 7 cloves garlic, crushed and chopped
• 2 (10 ounce) cans refrigerated biscuit dough

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray a fluted tube pan (such as a bundt® with cooking spray.
• in a bowl, mix together the melted butter, parsley, rosemary, basil, and garlic. separate the biscuits, and dip each biscuit into the butter and herbs; place biscuits in a random pattern into the prepared pan. if there is any unused butter mixture, pour it over the biscuits.
• bake in the preheated oven until the bread is browned and cooked through in the center, 15 to 20 minutes. remove from oven, and invert the pan on a cutting board; the bread will fall out of the pan in one piece. serve by pulling the bread apart into individual servings.

Nobody's Strawberry Watermelon Shakedown

Ingredients

• Servings: 1
• 1 1/2 cups frozen strawberries
• 1 1/2 cups frozen diced watermelon
• 1/4 cup cream
• 1/4 cup plain yogurt
• 2 tablespoons orange juice
• 1 tablespoon white sugar (optional)
• 1/4 teaspoon vanilla extract

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend the strawberries, watermelon, cream, yogurt, orange juice, sugar, and vanilla in a blender until smooth.

Chakchouka (shakshouka)

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 1/3 cups chopped onion
• 1 cup thinly sliced bell peppers, any color
• 2 cloves garlic, minced, or to taste
• 2 1/2 cups chopped tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 hot chile pepper, seeded and finely chopped, or to taste
• 4 eggs

Recipe

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


• heat the olive oil in a skillet over medium heat. stir in the onion, bell peppers, and garlic; cook and stir until the vegetables have softened and the onion has turned translucent, about 5 minutes.
• combine the tomatoes, cumin, paprika, salt, and chile pepper into a bowl and mix briefly. pour the tomato mixture into the skillet, and stir to combine.
• simmer, uncovered, until the tomato juices have cooked off, about 10 minutes. make four indentations in the tomato mixture for the eggs. crack the eggs into the indentations. cover the skillet and let the eggs cook until they're firm but not dry, about 5 minutes.

Watermelon Pops

Ingredients

• Servings: 16
• 1 cup sugar
• 1 (3 ounce) package jell-o lime flavor gelatin
• 2 cups boiling water, divided
• ice cubes
• 1 cup cold water, divided
• 1 (3 ounce) package jell-o strawberry flavor gelatin
• 3 tablespoons miniature semi-sweet chocolate chips
• 4 ounces philadelphia cream cheese, softened
• 1 1/2 cups thawed cool whip whipped topping

Recipe

Preparation Time: 35 mins Ready Time: 3 hrs 35 mins


• mix 1/3 cup sugar and lime gelatin mix in medium bowl. add 1 cup boiling water; stir 2 min. until completely dissolved. add enough ice to 1/2 cup cold water to measure 3/4 cup. add to lime gelatin; stir until ice is completely melted. refrigerate 25 min.
• meanwhile, repeat step 1 using strawberry gelatin mix and omitting the refrigeration step. pour into 16 (3-oz.) paper cups. freeze 20 min. stir 1/2 tsp. chocolate chips into gelatin in each cup.
• beat cream cheese and remaining sugar with mixer in medium bowl until well blended. stir in cool whip; spread over gelatin in cups.
• pour lime gelatin over cream cheese mixture. insert wooden pop stick into gelatin in center of each cup. freeze 3 hours or until firm. remove pops from cups just before serving.

awesome summer watermelon salad

Ingredients

• Servings: 6
• 1/4 cup balsamic vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon chopped garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup olive oil
• 3 cups 2-inch cubes watermelon
• 1 cup crumbled feta cheese
• 1/2 red onion, sliced very thin
• coarsely ground black pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 50 mins


• mix the vinegar and dijon mustard in a bowl. stir the garlic, salt, and pepper into the mixture. slowly stream the olive oil into the dressing while whisking vigorously. place the dressing in the refrigerator until ready to use.
• combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. season with the coarsely ground black pepper. pour about half the dressing over the salad; gently toss to coat. refrigerate the salad at least 30 minutes. drizzle the remaining dressing over the salad just before serving.

chocolate babka

Ingredients

• Servings: 2
• babka dough
• 3/4 cup milk
• 1/4 cup butter
• 2 cups bread flour
• 2 cups all-purpose flour
• 2 teaspoons active dry yeast
• 1/4 cup white sugar
• 1/4 cup water
• 1 egg
• 3/4 teaspoon salt
• chocolate filling
• 5 (1 ounce) squares semisweet chocolate, finely chopped
• 1 1/2 teaspoons ground cinnamon
• 1/3 cup white sugar
• 1/4 cup butter, chilled
• streusel
• 1/4 cup confectioners' sugar
• 1/4 cup all-purpose flour
• 1/4 cup butter, chilled
• 1 egg beaten with
• 1 tablespoon water for glaze (optional)

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 3 hrs


• warm the milk and melt 1/4 cup butter in a glass or ceramic bowl in the microwave for 30 seconds, or on the stovetop in a saucepan. combine the bread flour, 2 cups all-purpose flour, yeast, and 1/4 cup sugar. add the water, the milk-butter mixture, the egg, and the salt to the dry ingredients and mix well.
• use the dough hook in a stand mixer on low speed or knead the dough by hand until the dough is smooth and elastic, about 15 minutes. if the dough is too wet, add more bread flour, about 2 tablespoonfuls at a time (up to 8 tablespoons) to make a workable dough; too much flour can make the dough dry. cover the dough with a damp cloth and let rise until double in size, about 1 to 1 1/2 hours.
• make the chocolate filling and the streusel while the dough is rising. for the filling, stir together the finely chopped chocolate, the cinnamon, and 1/4 cup sugar. cut in 1/4 cup chilled butter with a fork. to make the streusel, combine the confectioners' sugar and 1/4 cup all-purpose flour; cut in 1/4 cup chilled butter until the mixture resembles coarse crumbs.
• when the dough has doubled, punch the dough down and cut it into two equal pieces. loosely shape each piece into a ball. cover the dough with a damp cloth and let it rest for 10 minutes.
• roll out one portion on a lightly floured surface to form a 15x4-inch rectangle. sprinkle with half the chocolate filling, roll up to form a long log, and seal the seam. attach the ends to form a circle and place the ring, seam-side down, on a parchment-lined baking sheet. repeat with the second piece of dough. use a serrated knife or kitchen shears to cut slits at 1-inch intervals around the rings. cover the rings with damp kitchen towels and let rise until doubled in size, about 30 minutes.
• preheat an oven to 350 degrees f (175 degrees c).
• brush the loaves with the egg wash, if desired. sprinkle streusel on top. bake the loaves for about 25 minutes, rotating the baking sheets to promote even browning, until the bread is a deep golden brown.

bacon-wrapped salmon

Ingredients

• Servings: 4
• 4 (4 ounce) skin-on salmon fillets
• 1 teaspoon garlic powder
• 1 teaspoon dried dill weed
• salt and pepper to taste
• 1/2 pound bacon, cut in half

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c). grease a baking sheet liberally with olive oil.
• place the salmon fillets the baking sheet skin-side-down. sprinkle the fillets with garlic powder, dill, salt, and pepper. lay the bacon strips over the fillets to cover completely. do not overlap the bacon strips.
• bake in the preheated oven until the salmon is no longer translucent in the center, 20 to 25 minutes. turn the oven on to broil and cook until the bacon has crisped, 1 to 2 minutes.

Wild Rice Stuffed Acorn Squash

Ingredients

• Servings: 8
• 2 acorn squash, halved and seeded
• 1 (6 ounce) package dry corn bread stuffing mix
• 2 teaspoons butter
• 1 onion, diced
• 1 clove garlic, minced
• 1 cup chopped fresh mushrooms
• 1 cup long grain and wild rice mix
• 2 sprigs fresh sage, chopped
• 2 cups vegetable stock

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat an oven to 350 degrees f (175 degrees c). lightly grease 2 baking pans, and place the cleaned-out squash, cut sides down, into the pans. bake in the preheated oven until barely soft to the touch, about 25 minutes.
• make the stuffing mix as instructed on the package, and set aside.
• melt the butter over medium heat in a saucepan, and cook and stir the onion and garlic until the onion is translucent, about 10 minutes. stir in the mushrooms, and cook and stir until they give up their juice, about 5 more minutes. add the rice mix and sage, and cook and stir the rice and vegetables until the vegetables begin to brown, about 5 minutes. pour in the vegetable stock, stir to combine, cover, and reduce heat. simmer the rice mixture until tender, 30 to 40 minutes.
• lightly mix the cooked rice mixture with the stuffing in a bowl, and pile the mixture into the centers of the squash without packing it. return the stuffed squash to the oven and bake until the squash are tender and the stuffing is hot, about 15 more minutes.

mozzarella basil bread

Ingredients

• Servings: 2
• 2 cups warm water (100 degrees f/40 degrees c)
• 1 tablespoon white sugar
• 1 tablespoon active dry yeast
• 1 tablespoon salt
• 4 cups bread flour, or as needed
• 1 cup shredded mozzarella cheese
• 1/4 cup milk
• 1 tablespoon dried basil

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 2 hrs 20 mins


• mix warm water with sugar in a large mixing bowl until the sugar has dissolved. sprinkle yeast over the surface of the water, and let stand until the yeast begins to form a creamy layer on the water. stir the yeast into the water. stir in salt, and 1 cup of bread flour, and beat the flour in to form a loose batter. stir in 1 more cup of flour, and mix in the mozzarella cheese, milk, and basil. mix in the remaining 2 cups of flour in 1/2-cup additions.
• turn the dough out a well-floured work surface, and knead until the dough is thoroughly mixed, but still sticky, 5 to 8 minutes. add flour into the dough as you knead, if necessary. form the dough into a ball, and place into an oiled bowl. turn the dough over in the bowl to oil the surface of the dough, and cover with a cloth. allow to rise until double, about 1 hour.
• with your fist, press firmly on the dough to deflate the large . turn the dough out a well-floured work surface, and knead the dough just long enough to eliminate the remaining in the dough, about 1 minute. cut the dough into 2 equal pieces, and form each half into a round ball. spray a baking sheet with nonstick cooking spray, and place the balls the baking sheet. with a sharp knife, slash an x into the top of each loaf. cover the loaves with a towel, and let rise until doubled, about 25 minutes.
• preheat oven to 425 degrees f (220 degrees c).
• bake the loaves until browned, about 25 minutes. to serve, cut each loaf into 8 wedges.

acorn candy cookies

Ingredients

• Servings: 2
• 1 tablespoon prepared chocolate frosting
• 24 milk chocolate candy kisses (such as hershey's kisses®), unwrapped
• 24 mini vanilla wafer cookies (such as nilla®)
• 24 butterscotch chips

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• smear a small amount of frosting the flat bottom of a candy kiss. press the flat bottom of the vanilla wafer. smear a little more frosting the flat bottom of a butterscotch chip, and press the rounded top of the cookie. repeat with remaining ingredients. set aside to dry, about 30 minutes.

Nobody's Strawberry Watermelon Shakedown

Ingredients

• Servings: 1
• 1 1/2 cups frozen strawberries
• 1 1/2 cups frozen diced watermelon
• 1/4 cup cream
• 1/4 cup plain yogurt
• 2 tablespoons orange juice
• 1 tablespoon white sugar (optional)
• 1/4 teaspoon vanilla extract

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend the strawberries, watermelon, cream, yogurt, orange juice, sugar, and vanilla in a blender until smooth.

all-in-one casserole

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves, cut into small cubes
• 2 (8 ounce) packages sliced fresh mushrooms
• salt and ground black pepper to taste
• 1 pinch garlic powder, or to taste
• 3 zucchinis, cubed
• 2 sweet potatoes, cut into cubes
• 2 large red potatoes, cut into cubes
• 1/2 cup seasoned bread crumbs
• 1/2 cup grated parmesan cheese
• 1/4 cup olive oil

Recipe

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

Ready Time: 1 hr 35 mins


• preheat an oven to 400 degrees f (200 degrees c). lightly grease a baking dish.
• heat 2 tablespoons of olive oil in a large skillet over medium-high heat. cook and stir the chicken and mushrooms until the chicken breasts in the hot oil until the chicken is no longer pink in the center and the juices run clear, about 15 minutes. season with salt, pepper, and garlic powder and remove from heat. stir in the zucchini, sweet potatoes, red potatoes, bread crumbs, parmesan cheese, and 1/4 cup of olive oil; transfer to the prepared baking dish.
• bake in the preheated oven, stirring every 15 minutes, until potatoes are tender and easily pierced with a fork about 1 hour.

Hobo Beef And Vegetable Soup

Ingredients

• Servings: 6
• 1 (32 fluid ounce) container beef broth, or more if needed
• 3 carrots, cut into bite-size pieces
• 1 large stalk celery, cut into bite-size pieces
• 1 1/2 tablespoons chopped fresh parsley
• 1/2 teaspoon celery seed
• 2 bay leaves
• 1 pound lean ground beef
• 1 onion, chopped
• 1 clove garlic, minced, or to taste
• 1 (14.5 ounce) can stewed tomatoes
• 2 potatoes, peeled and cut into bite-size pieces
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can green beans, drained
• 1 (15 ounce) can peas, drained

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 15 mins


• stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on high, cover, and cook until the vegetables are tender, about 2 hours.
• place the ground beef, onion, and garlic into a skillet over medium heat. cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. drain off fat, and stir the stewed tomatoes into the beef mixture. bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
• stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. stir everything together, cover, and set the slow cooker on high. cook for 4 hours.

awesome summer watermelon salad

Ingredients

• Servings: 6
• 1/4 cup balsamic vinegar
• 1 tablespoon dijon mustard
• 1 tablespoon chopped garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup olive oil
• 3 cups 2-inch cubes watermelon
• 1 cup crumbled feta cheese
• 1/2 red onion, sliced very thin
• coarsely ground black pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 50 mins


• mix the vinegar and dijon mustard in a bowl. stir the garlic, salt, and pepper into the mixture. slowly stream the olive oil into the dressing while whisking vigorously. place the dressing in the refrigerator until ready to use.
• combine the watermelon, feta cheese, and red onion in a large bowl; toss lightly to mix. season with the coarsely ground black pepper. pour about half the dressing over the salad; gently toss to coat. refrigerate the salad at least 30 minutes. drizzle the remaining dressing over the salad just before serving.

Moe's Fabulous Mashed Potatoes

Ingredients

• Servings: 4
• 1 pound yukon gold potatoes, peeled and quartered
• 1/2 cup whole milk
• 1/4 cup butter, cut into pieces
• 1 pinch ground nutmeg
• kosher salt to taste
• ground white pepper to taste

Recipe

Preparation Time: 18 mins Cook Time: 20 mins Ready Time: 40 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, and place the potatoes in a large bowl.
• bring the milk to a boil in a small saucepan over low-medium heat.
• whip the potatoes with an electric mixer until smooth; pour the boiling milk over the potatoes, and add butter, nutmeg, salt, and white pepper. whip on medium speed until light and fluffy.

Seasoned Oyster Crackers

Ingredients

• Servings: 24
• 2 (12 ounce) packages oyster crackers
• 1 cup vegetable oil
• 1 1/2 tablespoons dry ranch-style dressing mix
• 1 teaspoon lemon pepper
• 1 teaspoon dried dill weed
• 1/2 teaspoon garlic salt

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, toss together the crackers and oil until completely coated. add dressing mix, lemon pepper, dill and salt and toss until evenly covered. store in a zip lock bag or other air tight container.

mexican brownies

Ingredients

• Servings: 30
• 1 1/2 cups unsalted butter
• 3 cups white sugar
• 6 eggs
• 1 tablespoon vanilla extract
• 1 1/4 cups unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 3/4 teaspoons ground mexican cinnamon (canela)
• 1/2 teaspoon ground pequin chile pepper
• 3/4 teaspoon kosher salt
• 3/4 teaspoon baking powder

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.
• place the butter in a microwave-safe bowl, and cook on medium until the butter is about half melted, about 1 minute. mash the butter with sugar until well combined, and stir in eggs one at a time, incorporating each one before adding the next. mix in vanilla extract.
• sift the cocoa, flour, cinnamon, pequin pepper, salt, and baking powder into a bowl. sprinkle in any salt caught in the sifter. mix the flour mixture into the butter mixture, stirring to blend well, and pour the batter into the prepared baking pan.
• bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. let cool in the pan, and use parchment paper handles to remove the brownies for slicing.

summer tomato salad

Ingredients

• Servings: 6
• 1 pint cherry tomatoes, halved
• 1 pint yellow pear tomatoes, halved
• 1/4 cup chopped green onions
• 1 clove garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 cup chopped cilantro
• freshly ground black pepper to taste
• ground red pepper to taste
• salt to taste

Recipe

Preparation Time: 15 mins Ready Time: 45 mins


• in a bowl, toss the cherry tomatoes, yellow pear tomatoes, green onions, garlic, basil, cilantro, black pepper, red pepper, and salt. refrigerate 30 minutes and toss again before serving.

Ambrosia Salad Ii

Ingredients

• Servings: 12
• 1 (11 ounce) can mandarin oranges
• 1 (8 ounce) can crushed pineapple, drained
• 3 bananas, sliced
• 2 cups flaked coconut
• 2 cups miniature marshmallows
• 1 cup pecan pieces
• 1 (16 ounce) container frozen whipped topping, thawed
• 1 cup maraschino cherries

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• in a large bowl, combine mandarin oranges, crushed pineapple, bananas, coconut, marshmallows, and pecan pieces. fold in whipped topping. garnish with maraschino cherries. chill for 1 hour or overnight.

butternut vegetable soup

Ingredients

• Servings: 1
• 1/4 cup vegetable oil
• 1 cup finely diced onion
• 2 teaspoons minced garlic
• 4 large carrots, thinly sliced
• 2 cups peeled and cubed butternut squash
• 12 cups vegetable broth
• 2 red potatoes, cubed
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups finely chopped kale leaves
• 1 (16 ounce) can great northern beans, rinsed and drained

Recipe

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

Ready Time: 1 hr 45 mins


• heat the vegetable oil in a large dutch oven over medium heat. stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.
• pour in the broth. stir in the red potatoes, thyme, salt, and pepper, and bring to a boil. reduce heat and simmer until vegetables are tender, about 45 minutes. stir in the kale and great northern beans, and simmer until the kale is tender, about 10 minutes.
• pour about 3 cups of the soup into a blender, filling the pitcher no more than halfway full (you may have to do this in two batches). hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. return the pureed portion of the soup to the soup pot, leaving the remaining soup chunky. alternately, you can use a stick blender and partially puree the soup right in the cooking pot.

easy eggplant pita

Ingredients

• Servings: 8
• 1 small eggplant, diced
• 1/4 cup fresh sliced mushrooms
• 1 green bell pepper, chopped
• 1/2 onion, chopped
• 1/4 teaspoon garlic powder
• 1 tablespoon olive oil
• 4 pitas, halved
• 1 cup shredded mozzarella cheese
• 1/2 cup ranch-style salad dressing (optional)

Recipe

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


• combine eggplant, mushrooms, green bell pepper, onion, garlic powder and olive oil in a skillet and fry until vegetables are gently brown and softened.
• stuff hot vegetable mixture into pita bread pockets. sprinkle mozzarella cheese into the pockets. top the entire sandwich with ranch dressing if you wish.

pumpkin cheese pie

Ingredients

• Servings: 1
• 1 (8 ounce) package cream cheese
• 2 cups pumpkin puree
• 14 ounces sweetened condensed milk
• 3 eggs
• 1 teaspoon spice
• 1 (9 inch) unbaked pie crust

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix cream cheese and condensed milk together until smooth. stir in the pureed pumpkin, spice and eggs. mix until well combined. pour batter into the pie shell.
• bake at 350 degrees f (175 degrees c) for 45 minutes or until a knife inserted 1 inch from the edge comes out clean. serve warm.

Dad's Kentucky Home Fries

Ingredients

• Servings: 4
• 2 tablespoons bacon drippings
• 4 large potatoes, peeled and sliced
• 1/2 vidalia onion, chopped
• salt and pepper to taste

Recipe

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


• heat the bacon drippings in a large skillet over medium heat. add potatoes and onion, and stir to coat. cook, stirring occasionally, until potatoes are tender and golden brown, about 15 minutes. season with salt and pepper, and serve.

herbed cream cheese omelet

Ingredients

• Servings: 4
• 4 ounces cream cheese, softened
• 1/2 cup fresh cilantro leaves
• salt and pepper to taste
• 3 tablespoons butter
• 8 eggs

Recipe

• mix the cream cheese with the cilantro in a bowl, adding salt and pepper to taste.
• heat one-quarter of the butter in a well-seasoned omelet pan or 8 inch non-stick frying pan over medium-high heat. when the butter is hot and bubbling, swirl it around in the pan.
• just before the butter begins to brown, beat 2 of the eggs and pour into pan. lower the heat.
• after 10 seconds or so, the omelet will coagulate. push the omelet to one side of the pan with a spoon or spatula, and let the raw egg run over the cleared skillet. repeat this one more time, then take the skillet off the heat.
• dab one quarter of the herbed cream cheese along the middle of the omelet from one side to the other. season the omelet with additional salt and pepper to taste. if it has not completely set, place the pan over medium heat for a half minute longer. when the omelet is set, slide it from the pan a plate so that the omelet rolls up and the herbed cream cheese runs along the length of the roll. serve it right away. make three more omelets the same way, making sure the pan and butter get good and hot before adding the beaten eggs. serve each one as soon as it is cooked.

Homemade Butter

Ingredients

• Servings: 32
• 1 pint heavy cream

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• fill airtight containers approximately half full with heavy cream. securely cover containers and shake until thickened.

Cold Green Bean Salad

Ingredients

• Servings: 8
• 2 (15 ounce) cans green beans, drained
• 1 red onion, sliced in rings
• 1 (16 ounce) bottle italian-style salad dressing

Recipe

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


• place beans in a serving dish. toss with onions and salad dressing. cover with plastic wrap, and chill for 1 hour.

mexican bean and squash soup

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks
• 1 small yellow onion, finely chopped
• 1/4 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 3 cloves garlic, minced
• 2 canned chipotle peppers in adobo sauce, seeded and minced
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon chopped fresh parsley
• 1 teaspoon cumin
• 1 (15 ounce) can diced tomatoes
• 2 quarts chicken broth
• 1 (15.5 ounce) can cannellini beans, drained
• 1 cup corn kernels, fresh, canned, or frozen
• 2 limes, cut into wedges
• 1 (10 ounce) bag tortilla chips, for topping
• 1 cup sour cream, for topping
• 1 (8 ounce) package shredded mexican blend cheese, for topping

Recipe

Preparation Time: 40 mins Cook Time: 42 mins Ready Time: 1 hr 22 mins


• heat the olive oil in a deep pot over medium-high heat. stir in the squash, and cook until it begins to soften, 5 to 7 minutes. add the onion, celery, and carrots. cook until the onion is transparent, about 5 minutes. stir in the garlic, chipotle peppers, basil, parsley, and cumin; cook 2 minutes more. mix in the tomatoes and chicken broth. reduce the heat to medium, and simmer until the vegetables are tender, about 30 minutes. stir in the cannellini beans and the corn; cook just until heated through.
• to serve, ladle the soup into bowls. squeeze lime juice over each bowl, and top with tortilla chips, a dollop of sour cream, and a sprinkling of mexican cheese.

jesse's ginger salad dressing

Ingredients

• Servings: 2
• 1 carrot, peeled and chopped
• 1 cup mayonnaise
• 2 tablespoons ground ginger
• 2 tablespoons soy sauce
• 2 tablespoons white sugar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine carrot, mayonnaise, ground ginger, soy sauce, and white sugar in a food processor. blend until smooth.

Fresh Salsa

Ingredients

• Servings: 9
• 6 roma tomatoes, diced
• 3 fresh jalapeno peppers, seeded and chopped
• 1/4 red onion, chopped
• 3 green onions, chopped
• 2 cloves cloves garlic, crushed
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons ground cumin
• 1 small jicama, peeled and chopped
• 1 (10 ounce) can diced tomatoes with green chilies, drained
• salt and ground black pepper to taste

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• mix together the tomato, jalapeno pepper, red onion, green onion, garlic, cilantro, lime juice, lemon juice, cumin, jicama, and the diced tomatoes with chilies in a bowl. season with salt and pepper. allow to sit at least 1 hour before serving.

slow cooker root vegetable tagine

Ingredients

• Servings: 8
• 1 pound parsnips, peeled and diced
• 1 pound turnips, peeled and diced
• 2 medium onions, chopped
• 1 pound carrots, peeled and diced
• 6 dried apricots, chopped
• 4 pitted prunes, chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne pepper
• 1 tablespoon dried parsley
• 1 tablespoon dried cilantro
• 1 (14 ounce) can vegetable broth

Recipe

Preparation Time: 50 mins Cook Time: 9 hrs

Ready Time: 9 hrs 50 mins


• in a slow cooker, toss together the parsnips, turnips, onions, carrots, apricots, and prunes. season with turmeric, cumin, ginger, cinnamon, cayenne pepper, parsley, and cilantro. pour in the vegetable broth.
• cover, and cook 9 hours on low.

spicy tomato and lentil soup

Ingredients

• Servings: 4
• 1 onion, finely chopped
• 1 tablespoon olive oil
• 1 chile pepper, chopped
• 1 cup red lentils
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 cup water
• salt and pepper to taste
• 1/2 teaspoon ground cumin
• 1 teaspoon dried basil
• 1/4 cup sour cream, for topping (optional)
• 2 sprigs fresh basil leaves for garnish (optional)

Recipe

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


• heat the olive oil in a large saucepan or dutch oven. lightly brown the onions in the oil. add the tomatoes, chili pepper, lentils, cumin and basil to the pan along with the water. bring to a boil, then reduce heat to medium-low and simmer for about 20 minutes, or until the lentils are tender.
• when the lentils have softened, use a stick blender to puree the soup. season to taste with salt and pepper. for a special touch, put sour cream in a squirt bottle, and squeeze a spiral the top of each bowl of soup, and garnish with a sprig of fresh basil.

Marshmallow And Lime Gelatin Salad

Ingredients

• Servings: 6
• 7 fluid ounces lemon-lime flavored carbonated beverage
• 2 cups miniature marshmallows
• 1 (3 ounce) package lime flavored jell-o® mix
• 8 ounces cream cheese
• 1 (20 ounce) can crushed pineapple with juice
• 3/4 cup chopped pecans
• 1 teaspoon mayonnaise
• 1 cup frozen whipped topping, thawed

Recipe

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


• in a saucepan, combine the carbonated beverage and marshmallows. stir over medium heat until marshmallows melt. remove from heat and allow to cool.
• add the gelatin and cream cheese and mix until gelatin is dissolved.
• add the pineapple and juice, pecans, mayonnaise and whipped topping. mix well and pour into a 7x11 inch dish and chill until set.

Awesome Turkey Giblet Stock

Ingredients

• Servings: 3
• 1 neck, giblets, and liver from a turkey
• 6 cups water
• 1 stalk celery, sliced
• 1 carrot, sliced
• 1 onion, quartered
• 2 tangerines, zested
• 1 bay leaf
• 1 teaspoon whole black peppercorns

Recipe

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

Ready Time: 1 hr 45 mins


• in a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine zest, bay leaf, and peppercorns. bring mixture to a boil, reduce heat, and simmer, skimming the froth occasionally, for 1 hour. add liver and continue to cook at a bare simmer for an additional 30 minutes.
• strain the stock through a fine sieve into a bowl. reserve the liver for awesome sausage, apple and dried cranberry stuffing (see cook's note). reserve the neck and remaining giblets for the gravy. there should be about 3 cups of stock. if there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.

Enchilada Sauce

Ingredients

• Servings: 6
• 3 ancho chile peppers
• 3 pasilla chile peppers
• water to cover
• 2 cloves crushed garlic
• 1 onion, chopped
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups chicken stock
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• salt to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place chile peppers on a cookie sheet and roast in the oven until slightly toasted. (note: when you can smell them, they're done.)
• remove from the oven and slit them open. remove the seeds and veins, then put them in a bowl with boiling water to cover. allow them to sit for 30 minutes, then remove them from the water, reserving the water. scrape the pulp from the insides of the chile peppers and discard the skins. (note: the skins will give the mixture a bitter flavor.) return the pulp to the water and set aside for later.
• in a large saucepan over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes, or until onion is tender. add the flour and mix well. add the stock, stirring until thickened, and then add the reserved chile pulp mixture. finally, add the oregano and the cumin.
• in a blender or food processor, puree the mixture until smooth. season with salt to taste.

sweet maple lamb chops

Ingredients

• Servings: 6
• 1 egg, lightly beaten
• 1 quart heavy cream, divided
• salt to taste
• ground black pepper to taste
• 6 boneless lamb chops
• 1/2 cup quick cooking oats
• 1 quart vegetable oil for frying
• 1 tablespoon butter
• 1 large onion, cut into 1 inch chunks
• 1 clove garlic, diced
• 3/4 cup maple syrup
• 6 ounces sliced fresh mushrooms
• 2 tablespoons chopped fresh basil leaves

Recipe

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


• mix the egg, 3 cups heavy cream, salt, and pepper in a shallow bowl. season the lamb chops with salt and pepper, and dip in the cream mixture. then dredge in the oats to coat. repeat to coat chops completely.
• heat the oil in a skillet over medium-high heat. use tongs to place the coated chops in the hot oil, and fry until browned on both sides. remove from heat, and set aside.
• melt the butter in a skillet over medium heat (you may use the same skillet if the oil has been drained), and cook the lamb chops, onion, and garlic until onion is tender. pour in the maple syrup, and mix in mushrooms and basil. season with salt and pepper. cover, reduce heat to low, and cook 10 minutes, or until lamb chops are done. remove chops from skillet, reserving sauce.
• mix the remaining cream into the skillet with reserved sauce. bring to a boil. cook and stir until thickened. serve over the lamb chops.

Three Sisters Soup

Ingredients

• Servings: 6
• 2 cups canned white or yellow hominy, drained
• 2 cups fresh green beans, trimmed and snapped
• 2 cups peeled and cubed butternut squash
• 1 1/2 cups diced peeled potatoes
• 5 cups water
• 1 1/2 tablespoons chicken bouillon granules
• 2 tablespoons butter, melted
• 2 tablespoons all-purpose flour
• 1/4 teaspoon pepper

Recipe

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


• place the hominy, green beans, squash, and potatoes into a pot, and pour in water and chicken bouillon. bring to a boil, then reduce heat to low, and simmer until vegetables are soft, about 10 minutes. blend flour into the butter, then stir into the soup. increase heat to medium, and cook for 5 more minutes, or until soup thickens. season with pepper, and serve.

Old-fashioned Vegetable Soup

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1 onion, diced
• 2 large carrots, diced
• 3 stalks celery, diced
• 1 (28 ounce) can whole peeled tomatoes, chopped, juice reserved
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 3 tablespoons soy sauce
• 1 tablespoon worcestershire sauce
• 1 teaspoon paprika
• 2 quarts beef broth

Recipe

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


• in a large pot over medium heat, melt butter. cook onion, carrots and celery until onion is translucent. stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, worcestershire and paprika. pour in beef broth. bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.

Deep Fried Cheese Curds

Ingredients

• Servings: 24
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1/2 cup milk
• 1 pound cheese curds
• 1 quart oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 1 min Ready Time: 11 mins


• in a medium bowl, sift together the flour, baking powder, and salt. stir in the eggs and milk. mix until smooth. add more milk for a thinner batter. coat the cheese curds with the batter.
• heat the oil in a large, heavy skillet over medium heat. fry the coated cheese curds approximately 1 minute each, until golden brown. drain on paper towels.

The Casserole

Ingredients

• Servings: 8
• 8 large potatoes, peeled and chopped
• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1 (15 ounce) can carrots, drained
• 1 (15 ounce) can green beans, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed tomato soup
• 3/4 cup shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish; set aside
• bring a large saucepan of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain and mash.
• place lean ground beef and onion in a large skillet. cook and stir over medium high heat until beef is evenly browned and onion is tender. drain fat and stir in carrots, green beans, cream of mushroom soup and tomato soup.
• pour mixture into the prepared baking dish and top with mashed potatoes. sprinkle with cheddar cheese and bake in preheated oven for 30 minutes, or until potatoes are lightly browned.

Dave's Ultimate Guacamole

Ingredients

• Servings: 2
• 4 avocados - peeled, pitted and sliced
• 1/2 cup salsa
• 1/4 tablespoon garlic powder
• 1/2 teaspoon hot pepper sauce
• 1 pinch salt (optional)

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• place the sliced avocados into a food processor. set the processor on medium and slowly add salsa until the texture is lumpy. add the garlic powder and hot sauce. continue to process until smooth but not too runny. salt to taste.

Chinese-style Cheeseburgers

Ingredients

• Servings: 6
• 1 pound ground beef
• 3/4 cup chopped water chestnuts
• 3/4 cup cubed cheddar cheese
• 1 onion, finely chopped
• 2 teaspoons chile sauce
• 2 teaspoons prepared mustard
• 3 teaspoons soy sauce

Recipe

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


• in a large bowl, combine the ground beef, water chestnuts, cheese, onion, chile sauce, mustard and soy sauce. mix together well and form into 6 patties.
• using a griddle or skillet, cook the patties over medium heat for about 5 minutes per side, or to desired doneness.

spicy orange teriyaki marinade

Ingredients

• Servings: 1
• 1/2 cup soy sauce
• 1/4 cup packed brown sugar
• 2 tablespoons chili paste with garlic
• 2 teaspoons ground ginger
• 2 teaspoons garlic powder
• 2 teaspoons sesame oil
• 1 tablespoon chinese cooking
• 1/3 cup orange marmalade
• 1 (8 ounce) can pineapple chunks, juice reserved
• 1 tablespoon chopped fresh cilantro (optional)

Recipe

• for marinade: in a small, nonporous bowl, combine the soy sauce, brown sugar, garlic chile paste, ginger, garlic powder, sesame oil, chinese cooking , orange marmalade, pineapple chunks and cilantro, if desired. mix well and pour over lamb or chicken. marinate covered in the refrigerator for at least 2 hours, or overnight.
• for glaze: in a small saucepan over low heat, combine the soy sauce, brown sugar, garlic chile paste, ginger, garlic powder, sesame oil, chinese cooking , orange marmalade, pineapple chunks (with juice) and cilantro, if desired. simmer for 20 minutes, or until sauce is thickened slightly. glaze over lamb or chicken while grilling.

Coney Sauce

Ingredients

• Servings: 12
• 1/2 pound ground beef
• 1/4 cup water
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1 cup tomato sauce
• 1/2 teaspoon chili powder
• 1/2 teaspoon monosodium glutamate (msg)
• 1/2 teaspoon salt

Recipe

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


• in a medium skillet over medium high heat, saute the ground beef for 10 to 15 minutes, or until well browned. break up with a fork until fine. add the water, onion, garlic, tomato sauce, chili powder, monosodium glutamate and salt. allow to simmer for 10 minutes, or until heated thoroughly.

new york system hot wiener sauce i

Ingredients

• Servings: 12
• 3 pounds ground beef
• 2 teaspoons chili powder
• 2 teaspoons dry mustard
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon onion salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon celery salt
• 1/4 teaspoon minced fresh ginger root
• 1 teaspoon ground cumin
• 1/2 teaspoon worcestershire sauce
• 1 teaspoon soy sauce
• 10 ounces ketchup

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place ground beef in a large, deep skillet. cook over medium high heat until evenly brown; drain.
• mix the chili powder, dry mustard, allspice, nutmeg, onion salt, garlic salt, celery salt, ginger root, cumin, worcestershire sauce, soy sauce and ketchup into the skillet. simmer at least 1 hour, until a desirable consistency has been attained. serve hot.

summertime sweet pickles

Ingredients

• Servings: 1
• 1 cup apple vinegar
• 1/8 cup salt
• 1 cup white sugar
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon mustard seed
• 2 pounds cucumbers
• 2 sweet onions

Recipe

Preparation Time: 10 mins Ready Time: 21 hrs 40 mins


• in a small saucepan at medium-high heat, combine vinegar, salt, sugar, tumeric and mustard seed. bring to a boil and let cook for 5 more minutes.
• meanwhile, slice cucumbers and onion. loosely pack the vegetables in a 1-quart canning jar or other similarly sized container. pour hot liquid over the vegetables in the container. refrigerate for 24 hours and enjoy! keep refrigerated.

Apple Radish Bbq Ribs

Ingredients

• Servings: 4
• 4 pounds lamb spareribs
• 2 quarts apple juice
• 3 cups barbecue sauce
• 1/2 cup prepared horseradish
• 3 tablespoons worcestershire sauce
• 1 teaspoon garlic salt

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 35 mins

Ready Time: 2 hrs 45 mins


• place ribs in a stock pot, and cover with apple juice. bring to a boil, reduce heat, and simmer for 1 to 2 hours. preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix together barbecue sauce, horseradish, worcestershire sauce, and garlic salt. stir in 3 tablespoons of the apple juice from the ribs.
• brush underside of ribs with 1/3 of the sauce. turn them over, and place in roasting pan. brush tops with remaining sauce.
• bake in preheated oven for 25 to 35 minutes, brushing occasionally with sauce.

Green Pepper Lamb Chops

Ingredients

• Servings: 2
• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 4 boneless lamb chops
• water to cover
• 2 green bell peppers, sliced
• 1 tablespoon browning sauce
• 2 teaspoons all-purpose flour
• salt and pepper to taste

Recipe

• in a large skillet, heat oil over medium high heat. saute onions, then add lamb chops and brown for 4 to 5 minutes on each side. add enough water to barely cover lamb chops and top with green bell peppers. add browning sauce, cover skillet and let all simmer for about 40 minutes, turning chops at least once.
• remove lamb chops from skillet to serving plate or platter. thicken bell pepper sauce with flour and water, to taste. season sauce with salt and pepper to taste, pour over chops and serve immediately.

chicken kabobs

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cubed
• 1 large green bell pepper, cut into 2 inch pieces
• 1 onion, cut into wedges
• 1 large red bell pepper, cut into 2 inch pieces
• 1 cup barbeque sauce
• skewers

Recipe

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


• preheat grill for high heat.
• thread the chicken, green bell pepper, onion, and red bell pepper pieces skewers alternately.
• lightly oil the grill grate. place kabobs on the prepared grill, and brush with barbeque sauce. cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

tamale casserole

Ingredients

• Servings: 6
• 2 (15 ounce) cans beef tamales
• 2 bunches green onions, chopped
• 8 ounces shredded cheddar cheese
• 3 cups crushed tortilla chips
• 2 (16 ounce) cans chili without beans
• 1 tablespoon water

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• unwrap tamales and cut into thick chunks. place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. then layer the onions, cheese, tortilla chips and chili without beans.
• repeat this until all ingredients are used, topping off with cheese and chips. then sprinkle with the water.
• bake, uncovered, at 350 degrees f (175 degrees c) for 40 to 45 minutes.

secret sauce chicken

Ingredients

• Servings: 8
• 2 (8 ounce) bottles italian dressing
• 1/2 cup soy sauce
• 1/4 cup worcestershire sauce
• 10 cloves garlic, minced
• 1 teaspoon ground mustard
• 1 teaspoon ground ginger
• 1/3 cup brown sugar
• 4 pounds bone-in chicken parts

Recipe

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


• in a large container, mix the italian dressing, soy sauce, worcestershire sauce, garlic, mustard, ginger, and brown sugar. place chicken in the container and marinate in the refrigerator 8 hours or overnight.
• preheat grill for high heat.
• lightly oil grill grate. discard marinade and place chicken on grill. cook 30 minutes, or until chicken juices run clear. smaller parts will be done more quickly.

Lamb And Black Bean Stew

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 1 large onion, chopped
• 1 (12 ounce) lamb tenderloin, cut into 1/2 inch cubes
• 1 (19 ounce) can black beans, drained and rinsed
• 1/4 cup water
• 1 1/2 cups chicken stock
• 3 chorizo sausages, cut into 1/2 inch thick pieces
• 2 bay leaves
• salt and pepper to taste

Recipe

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


• heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. remove the onion, and place into a saucepan. pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. add cubed lamb, and cook until well browned.
• meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. pour whole beans and bean puree into saucepan along with lamb cubes, chicken stock, chorizo, and bay leaves. bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. season to taste with salt and pepper before serving.

dill gazpacho

Ingredients

• Servings: 6
• 6 medium ripe tomatoes, finely chopped
• 2 cucumbers, peeled and finely chopped
• 1 onion, finely chopped
• 1 green bell pepper, finely chopped
• jalapeno pepper, seeded and minced
• 1 large lemon, juiced
• 1 tablespoon balsamic vinegar
• 2 teaspoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 cup chopped fresh dill

Recipe

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


• in a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. season with lemon juice, balsamic vinegar, olive oil, salt and pepper.
• in a blender or food processor, puree half of the mixture until smooth. return to bowl, stir in dill and mix well. cover and chill for at least one hour before serving.

Pumpkin, Sweet Potato, Leek And Coconut Milk Soup

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 leek, chopped
• 1 pound peeled and diced pumpkin
• 3/4 pound sweet potato, peeled and cubed
• 1 quart vegetable broth
• 1 1/4 cups light coconut milk

Recipe

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


• heat the oil in a soup pot over medium heat. add the onion and leek, and cook for a few minutes, until soft. stir in the pumpkin, sweet potato, and vegetable broth. bring to a boil, then cover and reduce heat to low.
• simmer for about 15 minutes, until vegetables are tender. mash vegetables coarsely using a potato masher. stir in the coconut milk, season with salt and pepper, and serve.

baked sweet potatoes with ginger and honey

Ingredients

• Servings: 12
• 9 sweet potatoes, peeled and cubed
• 1/2 cup honey
• 3 tablespoons grated fresh ginger
• 2 tablespoons walnut oil
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground black pepper

Recipe

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


• preheat oven to 400 degrees (205 degrees c).
• in a large bowl, combine the sweet potatoes, honey, ginger, oil, cardamom and pepper. transfer to a large cast iron frying pan. bake for 20 minutes.
• turn the mixture over to expose the pieces from the bottom of the pan. bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

easy lamb and sauerkraut

Ingredients

• Servings: 4
• 1 pound lamb roast, cut into 1 inch cubes
• 1 (32 ounce) jar sauerkraut with juice
• 1/2 (12 fluid ounce) can or bottle
• 1/2 apple, peeled and cored
• 1 tablespoon minced garlic
• 1/2 tablespoon fresh dill weed
• 1 teaspoon onion salt
• 1 teaspoon dry mustard

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 15 mins


• combine all ingredients in a slow cooker and stir well. submerse the apple under the other ingredients.
• cook on high for one hour, reduce heat to low and continue cooking for 5 hours or until lamb is cooked through. discard apple and serve.

Lamb And Black Bean Stew

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 teaspoon minced garlic
• 1 large onion, chopped
• 1 (12 ounce) lamb tenderloin, cut into 1/2 inch cubes
• 1 (19 ounce) can black beans, drained and rinsed
• 1/4 cup water
• 1 1/2 cups chicken stock
• 3 chorizo sausages, cut into 1/2 inch thick pieces
• 2 bay leaves
• salt and pepper to taste

Recipe

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


• heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. remove the onion, and place into a saucepan. pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. add cubed lamb, and cook until well browned.
• meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. pour whole beans and bean puree into saucepan along with lamb cubes, chicken stock, chorizo, and bay leaves. bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. season to taste with salt and pepper before serving.

easy lamb and sauerkraut

Ingredients

• Servings: 4
• 1 pound lamb roast, cut into 1 inch cubes
• 1 (32 ounce) jar sauerkraut with juice
• 1/2 (12 fluid ounce) can or bottle
• 1/2 apple, peeled and cored
• 1 tablespoon minced garlic
• 1/2 tablespoon fresh dill weed
• 1 teaspoon onion salt
• 1 teaspoon dry mustard

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 15 mins


• combine all ingredients in a slow cooker and stir well. submerse the apple under the other ingredients.
• cook on high for one hour, reduce heat to low and continue cooking for 5 hours or until lamb is cooked through. discard apple and serve.

veal scaloppini with lemon cream sauce

Ingredients

• Servings: 4
• 8 (2 ounce) pieces veal scaloppini
• 1 egg, beaten
• 1 1/2 cups italian bread crumbs
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup white
• 1 tablespoon cornstarch
• 1 (15 ounce) can chicken broth
• 1/4 teaspoon garlic pepper
• 1/4 teaspoon lemon pepper
• 1 cup heavy cream

Recipe

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


• dip veal into the beaten egg, then press into the bread crumbs. gently shake off excess, and set aside.
• heat olive oil in a large skillet over medium-high heat. add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. remove to a paper towel lined plate, and keep warm.
• pour in lemon juice and white . increase heat to high, and bring to a boil. boil for 1 minute. dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. remove the sauce from the heat, then whisk in heavy cream. place the veal on a serving platter, and pour sauce overtop to serve.

Broccoli Salad I

Ingredients

• Servings: 8
• 4 cups fresh broccoli florets
• 1/4 cup red onion, finely diced
• 3 tablespoons raisins
• 2 tablespoons dry roasted sunflower seeds
• 1/4 cup plain yogurt
• 2 tablespoons orange juice
• 1 tablespoon fat-free mayonnaise

Recipe

• combine the broccoli, onions, raisins, and sunflower seeds.
• in a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. pour over the broccoli mixture and toss to coat.

Squash Soup

Ingredients

• Servings: 4
• 6 crookneck squash -- peeled, seeded and chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cups cubed processed cheese
• salt and pepper to taste

Recipe

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


• place squash, bell pepper and onion in a large pot with water to cover. bring to a boil, then reduce heat and simmer until tender, about 15 minutes; drain.
• puree vegetables with a blender or food processor. return to pot over medium heat and stir in cheese until melted. serve.

Pumpkin Cookie Dip

Ingredients

• Servings: 6
• 1 (8 ounce) package cream cheese, softened
• 2 (7 ounce) jars marshmallow creme
• 1 (15 ounce) can solid pack pumpkin
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, beat together cream cheese and marshmallow creme until smooth. fold in pumpkin and cinnamon. cover, and chill in the refrigerator until serving.

Vegetarian Cassoulet

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 onion
• 2 carrots, peeled and diced
• 1 pound dry navy beans, soaked overnight
• 4 cups mushroom broth
• 1 cube vegetable bouillon
• 1 bay leaf
• 4 sprigs fresh parsley
• 1 sprig fresh rosemary
• 1 sprig fresh lemon thyme, chopped
• 1 sprig fresh savory
• 1 large potato, peeled and cubed

Recipe

Preparation Time: 20 mins Cook Time: 9 hrs

Ready Time: 9 hrs 20 mins


• heat a small amount of oil in a skillet over medium heat. cook and stir onion and carrots in oil until tender.
• in a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. pour in water if necessary to cover ingredients with water. tie together parsley, rosemary, thyme, and savory, and add to the pot. cook on low for 8 hours.
• stir in potato, and continue cooking for 1 hour. remove herbs before serving.

Scalloped Corn Iii

Ingredients

• Servings: 6
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can creamed corn
• 2 eggs, beaten
• 1 cup milk
• 75 buttery round crackers, crushed fine
• 1/2 cup chopped green onions

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly butter casserole dish and set aside.
• in a large mixing bowl, combine the whole corn, creamed corn, eggs, milk, crackers and green onion; mix well.
• pour mixture into prepared casserole dish.
• bake at 350 degrees f (175 degrees c) for 50 minutes.

For Dieters

Ingredients

• Servings: 6
• 1 (15 ounce) can pumpkin puree
• 1/2 cup skim milk
• 1 (1 ounce) package instant sugar-free vanilla pudding mix
• 1 teaspoon spice
• 1 (8 ounce) container fat free frozen whipped topping

Recipe

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


• in a medium bowl, mix together the pumpkin, milk, and instant pudding mix. stir in the spice, and fold in half of the whipped topping.
• pour into an 8-inch pie plate, and spread remaining whipped topping over the top. chill for 1 hour, or until set.

grilled orange vinaigrette chicken salad

Ingredients

• Servings: 6
• 1/2 cup orange juice
• 1/2 cup white vinegar
• 1/4 cup olive oil
• 4 tablespoons salt-free garlic and herb seasoning blend
• 1 1/2 tablespoons white sugar
• 1 pound skinless, boneless chicken breast halves
• 1 head romaine lettuce- rinsed, dried and chopped
• 1 (11 ounce) can mandarin oranges, drained
• 1 cup chopped fresh broccoli
• 1 cup chopped baby carrots

Recipe

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


• preheat grill for medium-high heat.
• in a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. set aside about 1/2 cup for basting.
• lightly oil the grill grate. grill chicken for 6 to 8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juices run clear. cool, and cut into strips. discard basting sauce.
• in a large bowl, toss together the lettuce, oranges, broccoli, and carrots. top the salad with grilled chicken strips, and drizzle with remaining dressing to serve.