Garlic Cucumber Dip

Ingredients

• Servings: 2
• 4 ounces cream cheese, softened
• 4 ounces sour cream
• 1/2 large cucumber, peeled and diced
• 1 clove garlic, minced
• 1/4 small onion, diced
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, stir together the cream cheese and sour cream. mix in the cucumber, garlic, onion, salt and pepper. refrigerate until ready to serve.

Cheesy Potato Kugel

Ingredients

• Servings: 1
• 3 pounds peeled and shredded potatoes
• 4 eggs
• salt and pepper to taste
• 5 tablespoons olive oil
• 1 onion, chopped
• 2 1/2 cups cheddar cheese, shredded

Recipe

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

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
• place potatoes in a colander and squeeze out moisture.
• in a large bowl combine eggs, salt, pepper, oil and onion. place potatoes and cheese in the bowl and mix well. pour mixture into the prepared loaf pan.
• bake at 350 degrees f (175 degrees c) for 1 hour. raise heat to 450 degrees f (230 degrees c) and bake for 5 to 10 minutes until browned, serve hot.

Coconut Bread Ii

Ingredients

• Servings: 1
• 2 cups white sugar
• 1 cup vegetable oil
• 4 eggs
• 2 teaspoons coconut extract
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 cup shredded coconut

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, beat together sugar and vegetable oil. beat in eggs and coconut extract. in a separate bowl, sift together flour, salt, baking powder and baking soda. stir flour mixture into egg mixture alternately with buttermilk and coconut.
• bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.

scalloped potatoes

Ingredients

• Servings: 4
• 5 potatoes, peeled and sliced
• 1 (8 ounce) package cheddar cheese, cubed
• 1/2 cup butter
• 1 cup milk
• 2 teaspoons cooking
• 1 cup cornflakes cereal crumbs

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to a boil. add potatoes and cook until tender, about 15 minutes. drain and place in a 2 quart casserole dish.
• in a microwave safe dish combine cheese, butter and milk. microwave until cheese and butter melt; stir in the . pour cheese mixture over potatoes and sprinkle cornflakes crumbs on top.
• bake in preheated oven for 15 to 30 minutes, or until heated through.

Yogurt Whole Wheat Quick Bread

Ingredients

• Servings: 1
• 4 tablespoons butter, melted
• 6 tablespoons honey
• 1 cup plain yogurt
• 1 egg, room temperature
• 1/4 cup fresh lemon juice
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). lightly grease a 9x5 inch loaf pan.
• in a large bowl, combine melted butter and honey. whisk in yogurt, egg and lemon juice.
• in a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, nutmeg and cinnamon. fold this mixture into the yogurt mixture, stirring just enough to blend. pour batter into prepared loaf pan.
• bake in preheated oven until top of loaf springs back when touched and a toothpick inserted into center of the loaf comes out clean, about 50 minutes.

creamy roasted parsnip soup

Ingredients

• Servings: 10
• 2 pounds parsnips, peeled and cut into 1/2 inch pieces
• 3 carrots, peeled and cut into 1/2-inch pieces
• 1 tablespoon olive oil
• sea salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 stalks celery, diced
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper
• 4 cups chicken stock
• 1 cup whole milk
• 1/2 cup heavy cream

Recipe

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

Ready Time: 1 hr 30 mins


• preheat an oven to 425 degrees f (220 degrees c).
• place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. toss to coat the vegetables with oil, then season to taste with salt and pepper. spread the vegetables evenly over a baking sheet.
• roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
• heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. stir in the onion and celery. cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
• season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. pour in the chicken stock, and bring to a boil over medium-high heat. reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
• pour the soup into a blender, filling the pitcher no more than halfway full. 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. puree in batches until smooth and pour into a clean pot. alternately, you can use a stick blender and puree the soup right in the cooking pot.
• stir in the milk and cream. return to a simmer over medium-low heat. season to taste with salt and pepper before serving.

Slow Cooked Baked Beans

Ingredients

• Servings: 8
• 2 cups kidney beans
• 5 cups water
• 1 onion, chopped
• 1 1/2 teaspoons salt
• 4 ounces cured lamb
• 1/4 cup molasses
• 4 tablespoons brown sugar
• 1 teaspoon dry mustard
• 1/4 cup ketchup

Recipe

Preparation Time: 15 mins Cook Time: 11 hrs 15 mins

Ready Time: 11 hrs 30 mins


• place beans, water, onion, salt, and lamb in a slow cooker. cover the pot and cook on low for 9 to 10 hours.
• drain beans, saving the liquid. add molasses, brown sugar, dry mustard, ketchup and 1 cup of the bean liquid. cover and cook on low for 1 hour.