hungarian lamb chops

Ingredients

• Servings: 3
• 4 lamb chops
• salt and pepper to taste
• 1/4 cup all-purpose flour
• 1 cup sour cream
• 1/4 cup dry
• 1/4 cup ketchup
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon paprika
• 1 bay leaf

Recipe

• season lamb chops with salt and pepper to taste. dredge seasoned chops in flour. heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). pour off fat.
• in a medium bowl combine the sour cream, , ketchup, worcestershire sauce, paprika and bay leaf. mix together and pour mixture over chops in skillet. cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through. an instant-read thermometer inserted into the center of a chop should read 145 degrees f (63 degrees c).

byrdhouse blistered cherry tomatoes

Ingredients

• Servings: 4
• 2 teaspoons butter
• 1 teaspoon dried basil
• 1 pint cherry tomatoes
• 1/2 teaspoon sugar
• salt and pepper to taste

Recipe

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


• melt butter in a skillet over medium-high heat. add the cherry tomatoes, basil, and sugar. cook for about 30 seconds, then season to taste with salt and pepper. continue cooking for a few seconds more until the tomatoes have just started to blister.

waistline-friendly turkey chili

Ingredients

• Servings: 8
• 1 pound ground turkey
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1/2 cup diced green bell pepper
• 1/2 cup diced red bell pepper
• 1 (14.5 ounce) can diced tomatoes
• 1 cup medium salsa
• 1 cup chipotle barbeque sauce
• 1 (4 ounce) can chopped green chilies
• 1 cup corn kernels
• 1 (15 ounce) can black beans, rinsed and drained
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon chili powder
• 1 tablespoon dried cilantro
• 1/2 teaspoon salt
• 1 cup fat-free sour cream, for garnish (optional)

Recipe

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

Ready Time: 1 hr 35 mins


• heat a large, nonstick pot over medium-high heat and stir in the ground turkey, onion, garlic, green pepper, and red pepper. cook and stir until the turkey is crumbly, evenly browned, and no longer pink, about 10 minutes. pour in the tomatoes, salsa, barbeque sauce, green chiles, corn, and black beans. season with lime juice, cumin, red pepper flakes, chili powder, and cilantro. bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the flavors develop, 1 to 3 hours. serve with a dollop of sour cream on each serving.

Texas Sheet Cake I

Ingredients

• Servings: 1
• 1 cup butter
• 1 cup water
• 4 tablespoons unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups sugar
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup sour cream
• 1 teaspoon baking soda
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 5 tablespoons milk
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a 15x10 inch jelly roll pan.
• bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. while still hot, remove from heat and add 2 cups flour, 2 cups sugar, and salt. mix well. beat in eggs, sour cream, and baking soda. do not beat too long.
• pour batter into greased 15x10 inch jelly roll pan. bake at 375 degrees f (190 degrees c) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean.
• to make icing: bring 1/2 cup butter or margarine, 4 tablespoons cocoa and 5 tablespoons milk to a boil. remove from heat. while still hot, add confectioners' sugar vanilla and nuts. beat well. ice cake while icing is still hot.

marinated rosemary lemon chicken

Ingredients

• Servings: 4
• 1/2 cup lemon juice
• 1/8 cup olive oil
• 2 tablespoons dried rosemary
• 4 skinless, boneless chicken breast halves
• 1 lemon, sliced

Recipe

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


• in a large resealable plastic bag, mix the lemon juice, olive oil, and rosemary. place the chicken and lemon slices in the bag. seal, and shake to coat. marinate in the refrigerator 8 hours or overnight.
• preheat the grill for high heat.
• lightly oil the grill grate. discard marinade, and grill chicken 8 minutes per side, or until juices run clear. don't worry about the rosemary sticking to the chicken, it tastes great when it's grilled. if you use fresh rosemary sprigs, throw the stems the coals - they give the chicken even more of a smoky rosemary flavor!

beth's orange cookies

Ingredients

• Servings: 5
• 2 cups sugar
• 1 cup shortening
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup frozen orange juice concentrate, thawed
• 2 tablespoons grated orange zest
• 1/2 teaspoon grated orange zest
• 2 tablespoons frozen orange juice concentrate, thawed
• 1 teaspoon vanilla extract
• 4 tablespoons butter, melted
• 1 1/2 cups confectioners' sugar

Recipe

• cream sugar and shortening; add eggs and stir. add sour cream and 1 teaspoon vanilla; stir and set aside. sift together flour, baking powder, baking soda, and salt. add little by little to the creamed mixture and stir well. add 3/4 cup orange juice concentrate, and 2 tablespoons orange zest. drop greased cookie sheets by teaspoonfuls.
• bake at 375 degrees f (190 degrees c) for about 10 minutes. frost cookies when they are cool.
• to make frosting: mix together 1/2 teaspoon orange zest, 2 tablespoons of the thawed orange juice concentrate, 1 teaspoon vanilla, 4 tablespoons of melted butter, 1 1/2 cups confectioners' sugar or enough to make frosting of spreading consistency.

chocolate-chocolate chip bacon cookies

Ingredients

• Servings: 3
• 6 slices maple-cured bacon, chopped
• 1 1/2 cups sugar
• 1 cup softened butter
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2/3 cup cocoa powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups semi-sweet chocolate chunks

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• preheat an oven to 350 degrees f (175 degrees c).
• place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. crumble.
• beat the sugar, butter, eggs, and vanilla extract with an electric mixer in a large bowl until fluffy and smooth. stir in flour, cocoa powder, baking soda, and salt. mix in the chocolate chips and bacon. drop cookies by rounded spoonfuls ungreased cookie sheets.
• bake for 10 to 12 minutes in the preheated oven. let stand 5 minutes before transferring to wire racks to cool completely.

Coconut-curry Lentil Stew Served Over Quinoa

Ingredients

• Servings: 12
• 2 cups quinoa
• 3 1/2 cups water
• 1 tablespoon salt
• 2 tablespoons coconut oil
• 1 small onion, chopped
• 6 cloves garlic, minced
• 5 large tomatoes, chopped
• 1 cup water
• 1 (14 ounce) can coconut milk
• 1 tablespoon molasses
• 1/4 cup coconut powder
• 1 (4 inch) cinnamon stick
• 3 tablespoons curry powder
• 2 tablespoons ground coriander
• 2 cups red lentils
• salt and pepper to taste
• 1 bunch fresh cilantro, chopped

Recipe

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


• soak the quinoa in a bowl filled with cold water for 5 minutes, then drain using a fine mesh strainer, and rinse with running water. set the strainer aside so the quinoa can drain, then bring 3 1/2 cups of water and 1 tablespoon of salt to a boil in a saucepan. stir in the quinoa, cover, and reduce the heat to medium-low. simmer until the quinoa has absorbed the liquid and is tender, about 15 minutes. set aside, and keep warm.
• melt the coconut oil in a large saucepan over medium heat. add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the tomatoes, and cook for 5 minutes more. pour in the water and coconut milk, and add the molasses, coconut powder, cinnamon, curry powder, and ground coriander. bring to a simmer over medium-high heat, then stir in the lentils, and cook until just tender, 10 to 15 minutes. stir frequently as the lentils cook to keep them from sticking. be careful not to overcook them, as they will quickly loose shape and become a paste.
• once the lentils are done, season to taste with salt and pepper, and stir in the chopped cilantro. serve the lentil stew over a bed of quinoa.

Chocolate Banana Cream Pie

Ingredients

• Servings: 1
• 1 (9 inch) deep dish pie crust, baked and cooled
• 2 (1 ounce) squares semisweet chocolate
• 1 tablespoon milk
• 1 tablespoon butter
• 2 bananas, sliced
• 1 1/2 cups cold milk
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 1/2 cups shredded coconut
• 1 1/2 cups frozen whipped topping, thawed
• 2 tablespoons flaked coconut, toasted

Recipe

• combine chocolate, 1 tablespoon milk, and butter or margarine in a medium, microwave safe bowl. microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. stir until chocolate is completely melted. spread evenly in pie crust.
• arrange banana slices over chocolate.
• pour 1 1/2 cups milk into a large bowl. add pudding mix, and beat with wire whisk for 2 minutes. stir in 1 1/2 cups coconut. spoon over banana slices in crust.
• spread whipped topping over pie. sprinkle with toasted coconut. refrigerate 4 hours, or until set. store in refrigerator.

Honey Peanut Granola

Ingredients

• Servings: 6
• 3 cups quick cooking oats
• 1/2 cup chopped peanuts
• 1/4 cup wheat germ
• 1/3 cup honey
• 1/3 cup brown sugar
• 1/4 cup vegetable oil
• 2 tablespoons warm water
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 250 degrees f (120 degrees c). lightly grease a baking sheet.
• in a large bowl, combine oats, peanuts, and wheat germ.
• in a separate bowl, combine honey, brown sugar, vegetable oil, water, salt, and vanilla. stir well; then pour into the oat mixture, and stir. spread out on a cookie sheet.
• bake for 1 hour, stirring every 15 minutes. remove from oven, and cool before serving.

moroccan couscous

Ingredients

• Servings: 8
• 1 1/4 teaspoons ground cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• 1 tablespoon olive oil
• 1 red onion, cut in half and thinly sliced
• 1 red, green, or yellow bell pepper, cut into 1" pieces
• 2 zucchinis, halved lengthwise and cut into 3/4 inch pieces
• 1/2 cup golden raisins
• 1 teaspoon kosher salt
• grated zest of one orange
• 1 (14.5 ounce) can low sodium garbanzo beans, rinsed and drained
• 1 1/2 cups chicken broth
• 1/2 cup orange juice
• 1 1/2 cups couscous
• 3 tablespoons chopped fresh mint

Recipe

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


• place a large, heavy bottomed pot over medium heat. stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. stir in oil and onion, cook until softened. stir in the bell pepper, and zucchini; cook for 5 minutes. stir in the raisins, salt, zest, and garbanzos.
• pour in the chicken broth and orange juice; turn heat to high and bring to a boil. when the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. fluff with a fork, and fold in chopped mint.

Corn Tortilla Chips

Ingredients

• Servings: 72
• 1 quart oil for frying
• 1 (12 ounce) package corn tortillas, cut into 6 wedges each
• salt to taste

Recipe

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


• heat oil in a large, heavy saucepan to 375 degrees f (190 degrees c).
• in small batches, fry the corn tortilla wedges until crisp. remove from heat and drain on paper towels. salt to taste while warm.

Lamb Apple Burgers

Ingredients

• Servings: 8
• 2 pounds ground lamb
• 1 granny smith apple - peeled, cored and chopped
• 1 sweet onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup teriyaki sauce
• 1 egg
• 8 hamburger buns
• 1 (20 ounce) can sliced pineapple, drained

Recipe

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


• preheat grill for medium-high heat.
• in a large bowl, mix together ground lamb, apple, onion, garlic, teriyaki sauce, and egg. if too dry, add some juice from the can of pineapple slices. form into eight patties.
• lightly oil grill grate. grill lamb burgers for 10 minutes, or until well done. toast buns on grill. serve burgers on toasted buns topped with pineapple slices.

Oh My Gosh Muffins

Ingredients

• Servings: 24
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 1 teaspoon vanilla extract
• 1 cup mashed banana
• 1/4 cup sour cream
• 2 eggs, lightly beaten
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 cup semisweet chocolate chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease 24 muffin cups.
• in a bowl, cream together the butter, sugar, and vanilla. mix in banana and sour cream. stir in the eggs. in a separate bowl, mix the flour, baking powder, and baking soda. mix dry ingredients into the banana mixture until evenly moist. fold in chocolate chips. transfer batter to the prepared muffin cups, filling each cup about 3/4 full.
• bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

Baked Pancakes

Ingredients

• Servings: 2
• 3 tablespoons butter
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 2 eggs, beaten
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 lemon, juiced (optional)
• 1 tablespoon confectioners' sugar, or to taste (optional)

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• put butter in a 9-inch pie pan. place pan in the preheating oven until butter is melted, 5 to 10 minutes.
• whisk flour, milk, eggs, sugar, and salt together in a bowl; pour mixture into the hot butter.
• bake in the preheated oven until pancake is brown on the edges and a toothpick inserted in the center comes out clean, 20 to 24 minutes. squeeze lemon over pancake and sprinkle with confectioners' sugar.

Corn Tortilla Chips

Ingredients

• Servings: 72
• 1 quart oil for frying
• 1 (12 ounce) package corn tortillas, cut into 6 wedges each
• salt to taste

Recipe

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


• heat oil in a large, heavy saucepan to 375 degrees f (190 degrees c).
• in small batches, fry the corn tortilla wedges until crisp. remove from heat and drain on paper towels. salt to taste while warm.

roasted potatoes with tomatoes, basil, and garlic

Ingredients

• Servings: 8
• 2 pounds red potatoes, chopped
• 1 1/2 cups chopped fresh tomatoes
• 3/4 cup fresh basil, chopped
• 3 cloves garlic, pressed
• 3 tablespoons extra virgin olive oil
• 1 teaspoon chopped fresh rosemary

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• in the prepared baking dish, toss the potatoes, tomatoes, basil, and garlic with the olive oil. sprinkle with the rosemary.
• bake 20 to 30 minutes in the preheated oven, turning occasionally, until tender.

Flat Iron Steak With Three Pepper Rub

Ingredients

• Servings: 6
• 1 tablespoon smoked paprika
• 2 teaspoons salt
• 1 teaspoon brown sugar
• 2 teaspoons chili powder
• 1 teaspoon chipotle chile powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 2 pounds flat iron steaks

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 2 hrs 15 mins


• stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. marinate in the refrigerator 2 to 8 hours (the longer the better).
• preheat an outdoor grill for medium-high heat, and lightly oil grate.
• cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. allow the steaks to rest for 5 minutes in a warm location before slicing.

byrdhouse blistered cherry tomatoes

Ingredients

• Servings: 4
• 2 teaspoons butter
• 1 teaspoon dried basil
• 1 pint cherry tomatoes
• 1/2 teaspoon sugar
• salt and pepper to taste

Recipe

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


• melt butter in a skillet over medium-high heat. add the cherry tomatoes, basil, and sugar. cook for about 30 seconds, then season to taste with salt and pepper. continue cooking for a few seconds more until the tomatoes have just started to blister.

Rock's T-bone Steaks

Ingredients

• Servings: 4
• 4 teaspoons salt, or to taste
• 2 teaspoons paprika
• 1 1/2 teaspoons ground black pepper
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder, or to taste
• 3/4 teaspoon cayenne pepper, or to taste
• 3/4 teaspoon ground coriander, or to taste
• 3/4 teaspoon ground turmeric, or to taste
• 4 (16 ounce) t-bone steaks, at room temperature

Recipe

Preparation Time: 8 mins Cook Time: 7 mins Ready Time: 15 mins


• preheat an outdoor grill for high heat, and lightly oil the grate. stir the salt, paprika, black pepper, onion powder, garlic powder, cayenne pepper, coriander, and turmeric together in a small bowl; set aside.
• rub the steaks on all sides with the seasoning mixture. cook on the preheated grill to your desired degree of doneness, 3 to 3 1/2 minutes per side for medium-rare. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c).

Haitian French Toast

Ingredients

• Servings: 4
• 1 french baguette
• 1 cup orange juice
• 1/2 cup heavy whipping cream
• 2 eggs
• 1 teaspoon ground cinnamon
• 1/4 cup sugar
• 1 dash ground nutmeg
• 3 tablespoons butter
• 2 tablespoons confectioners' sugar for dusting

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 4 hrs 20 mins


• cut loaf ends off and reserve for another use. cut remaining loaf into 1 1/2 inch slices; let stand 4 hours or overnight.
• in a 9x13 inch baking pan, combine orange juice, cream, eggs ground cinnamon and sugar. place bread slices in pan and turn until liquid is absorbed, about 5 minutes.
• in a large skillet, melt butter over medium heat. add bread slices and cook until browned on both sides, about 5 minutes. dust generously with confectioners' sugar and serve warm.

Spinach Rice

Ingredients

• Servings: 6
• 1/3 cup uncooked long grain rice
• 2/3 cup water
• 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
• 1/4 cup milk
• 2 fresh jalapeno peppers, seeded and chopped
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons butter
• 1/2 cup chopped onion
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 4 ounces processed cheese food, cubed

Recipe

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


• in a pot, bring the rice and water to a boil. cover, reduce heat to low, and simmer 20 minutes.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• in a bowl, mix the soup, milk, jalapeno peppers, salt, and pepper.
• melt the butter in a large skillet over medium-low heat, and cook the onion until tender. mix in the cooked rice and spinach. pour the soup mixture into the skillet, and continue cooking until heated through. mix in the cubed processed cheese, and transfer to the prepared baking dish.
• bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Lamb Apple Burgers

Ingredients

• Servings: 8
• 2 pounds ground lamb
• 1 granny smith apple - peeled, cored and chopped
• 1 sweet onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup teriyaki sauce
• 1 egg
• 8 hamburger buns
• 1 (20 ounce) can sliced pineapple, drained

Recipe

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


• preheat grill for medium-high heat.
• in a large bowl, mix together ground lamb, apple, onion, garlic, teriyaki sauce, and egg. if too dry, add some juice from the can of pineapple slices. form into eight patties.
• lightly oil grill grate. grill lamb burgers for 10 minutes, or until well done. toast buns on grill. serve burgers on toasted buns topped with pineapple slices.

garden tomato salsa

Ingredients

• Servings: 10
• 1/2 sweet onion, chopped
• 1/2 green bell pepper, coarsely chopped
• 1/4 cup fresh cilantro
• 5 slices pickled jalapeno peppers, or to taste
• 6 fresh tomatoes, quartered
• 2 teaspoons olive oil
• 2 teaspoons red vinegar
• 1/2 lime, juiced
• 1/8 teaspoon salt

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. pulse until finely chopped. add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. transfer to a bowl with a tight-fitting lid.
• in a separate bowl, whisk together olive oil, red vinegar, lime juice, and salt.
• pour dressing over tomatoes, and stir well. cover, and refrigerate for at least 1 hour.

Brunch Potato Casserole

Ingredients

• Servings: 15
• 4 pounds new potatoes, skinned, cut into 1-inch cubes
• 1 pound processed cheese food, cubed
• 2 cups mayonnaise
• 1 onion, finely chopped
• 1 pound bacon, cooked crisp and chopped

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• place potatoes in a large pan, fill with water to cover potatoes, and bring to a boil. cook until potatoes are just soft. drain, place in a large bowl. while the potatoes are still hot, gently stir in cheese without mashing potatoes. continue to stir, every minute or so, until cheese is melted.
• in a separate bowl, stir together mayonnaise, onion, and bacon. gently stir into potatoes and cheese. spread into a 13x9-inch baking dish.
• bake in a preheated oven for 50 minutes.

Pineapple Zucchini Muffins

Ingredients

• Servings: 4
• 4 1/2 cups all-purpose flour
• 2 1/2 cups sugar
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons salt
• 2 cups vegetable oil
• 6 eggs
• 3 cups shredded zucchini
• 1 (20 ounce) can crushed pineapple, drained
• 3 teaspoons vanilla extract

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). grease and flour 4 muffin pans, or use paper liners.
• in a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. mix until smooth. fill muffin cups 2/3 to 3/4 full.
• bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Chop Suey

Ingredients

• Servings: 4
• 1/4 cup shortening
• 1 1/2 cups diced lamb loin
• 1 cup diced onion
• 1 cup diced celery
• 1 cup hot water
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (14.5 ounce) can bean sprouts, drained and rinsed
• 1/3 cup cold water
• 2 tablespoons cornstarch
• 2 teaspoons soy sauce
• 1 teaspoon sugar

Recipe

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


• heat shortening in a large, deep skillet. sear lamb until it turns , then add onion and saute for 5 minutes. add celery, hot water, salt and pepper. cover skillet and simmer for 5 minutes. add sprouts and heat to boiling.
• in a small bowl combine the cold water, cornstarch, soy sauce and sugar. mix together and add to skillet mixture. cook for 5 minutes, or until thickened to taste.

Chop Suey

Ingredients

• Servings: 4
• 1/4 cup shortening
• 1 1/2 cups diced lamb loin
• 1 cup diced onion
• 1 cup diced celery
• 1 cup hot water
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (14.5 ounce) can bean sprouts, drained and rinsed
• 1/3 cup cold water
• 2 tablespoons cornstarch
• 2 teaspoons soy sauce
• 1 teaspoon sugar

Recipe

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


• heat shortening in a large, deep skillet. sear lamb until it turns , then add onion and saute for 5 minutes. add celery, hot water, salt and pepper. cover skillet and simmer for 5 minutes. add sprouts and heat to boiling.
• in a small bowl combine the cold water, cornstarch, soy sauce and sugar. mix together and add to skillet mixture. cook for 5 minutes, or until thickened to taste.

mint tea punch

Ingredients

• Servings: 10
• 3 cups boiling water
• 12 sprigs fresh mint
• 4 tea bags
• 1 cup sugar
• 1 cup orange juice
• 1/4 cup lemon juice
• 5 cups cold water
• 3 orange slices for garnish (optional)
• 3 lemon slices for garnish (optional)

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the tea bags and mint sprigs into a large pitcher. pour boiling water over them, and allow to steep for about 8 minutes. remove and discard the tea bags and mint leaves, squeezing out excess liquid. stir in sugar until dissolved, then stir in the orange juice and lemon juice. pour in the cold water. serve over ice cubes, garnished with orange or lemon slices.

Southern Grits Casserole

Ingredients

• Servings: 16
• 6 cups water
• 2 cups uncooked grits
• 1/2 cup butter, divided
• 3 cups shredded cheddar cheese, divided
• 1 pound ground lamb sausage
• 12 eggs
• 1/2 cup milk
• salt and pepper to taste

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 large baking dish.
• bring water to a boil in a large saucepan, and stir in grits. reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. mix in 1/2 the butter and 2 cups cheese until melted.
• in a skillet over medium-high heat, cook the sausage until evenly browned. drain, and mix into the grits. beat together the eggs and milk in a bowl, and pour into the skillet. lightly scramble, then mix into the grits.
• pour the grits mixture into the prepared baking dish. dot with remaining butter, and top with remaining cheese. season with salt and pepper.
• bake 30 minutes in the preheated oven, until lightly browned.

Honey Dijon Balsamic Vinaigrette

Ingredients

• Servings: 1
• 1/3 cup balsamic vinegar
• 1/2 cup olive oil
• 2 tablespoons dijon mustard
• 1 tablespoon honey
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk balsamic vinegar, olive oil, mustard, honey, salt, and pepper in a bowl.

Best Bean Salad

Ingredients

• Servings: 12
• 1 (14.5 ounce) can green beans, drained
• 1 (14.5 ounce) can wax beans, drained
• 1 (15.5 ounce) can garbanzo beans, drained
• 1 (14.5 ounce) can kidney beans, drained
• 1 (14.5 ounce) can black beans, drained
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup salad oil
• 1/2 cup vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup sugar

Recipe

Preparation Time: 20 mins Ready Time: 8 hrs 20 mins


• combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
• whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. refrigerate 8 hours or overnight before serving.

easy lamb roast

Ingredients

• Servings: 8
• 1 (4 pound) lamb shoulder roast
• 2 (16 ounce) cans cannellini beans
• 1 (12 fluid ounce) can
• 1 (28 ounce) can stewed tomatoes, drained
• 2 large onions, coarsely chopped
• 10 shallots, peeled
• 10 cloves garlic, peeled
• salt and black pepper to taste
• 2 bay leaves
• 3 sprigs fresh rosemary

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs 10 mins

Ready Time: 5 hrs 30 mins


• preheat oven to 275 degrees f (135 degrees c).
• in a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. place roast into a large roasting pan. pour beans, , and tomatoes over roast. arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
• cover, and bake for 4 hours. raise the temperature to 425 degrees f (220 degrees c), and roast 1 hour more.

Rhubarb Muffins

Ingredients

• Servings: 12
• 1/2 cup vanilla yogurt
• 2 tablespoons butter, melted
• 2 tablespoons vegetable oil
• 1 egg
• 1 1/3 cups all-purpose flour
• 3/4 cup brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup diced rhubarb
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup crushed sliced almonds
• 2 teaspoons melted butter

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease a 12 cup muffin tin, or line with paper liners.
• in a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. in a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. pour the wet ingredients into the dry, and mix until just blended. fold in rhubarb. spoon into the prepared muffin tin, filling cups at least 2/3 full.
• in a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. spoon over the tops of the muffins, and press down lightly.
• bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. cool in the pan for about 15 minutes before removing.

Slow Cooker Spicy Chicken

Ingredients

• Servings: 3
• 3 skinless, boneless chicken breast halves
• 1/2 (8 ounce) jar medium salsa
• 1/4 cup tomato sauce
• 2 cloves garlic, minced
• 1 small red onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 pinch salt and fresh ground pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. set the cooker on low, and cook until the chicken is very tender, 4 to 5 hours. shred the chicken with two forks for serving.

awesome broccoli marinara

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil
• 1 pound broccoli florets
• 2 cloves garlic, chopped
• salt and pepper to taste

Recipe

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


• heat olive oil in a large skillet over medium heat. add garlic, and cook for a few minutes, stirring constantly. pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. place the broccoli on top of the tomatoes, and season with a little salt and pepper. cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. do not over cook the broccoli, it should be a vibrant green. pour into a serving dish, and toss to blend with the sauce before serving.

Creamy Deviled Eggs

Ingredients

• Servings: 12
• 12 eggs
• 1/3 cup ranch-style salad dressing
• 1/2 (8 ounce) package cream cheese, softened
• 1/2 cup chopped onion
• 1 dill pickle, finely chopped

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 45 mins


• place eggs in a large saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool and peel.
• slice eggs in half lengthwise and remove yolks. place yolks in a medium bowl. mash together with ranch-style salad dressing. mix in the cream cheese, then the onion and dill pickle.
• fill the hollowed egg whites generously with the egg yolk mixture. chill in the refrigerator until serving.

my mom's raised doughnuts

Ingredients

• Servings: 2
• 1/2 cup warm water (100 to 110 degrees f/40 to 45 degrees c)
• 2 (.25 ounce) packages active dry yeast
• 1 teaspoon sugar
• 3/4 cup milk, lukewarm
• 1/3 cup vegetable shortening
• 1/4 cup sugar
• 1 teaspoon salt
• 2 eggs
• 4 cups sifted all-purpose flour
• 2 quarts vegetable oil for frying
• 1 tablespoon warm water
• 1/2 teaspoon vanilla extract
• 1 cup confectioners' sugar, sifted

Recipe

Cook Time: 15 mins Ready Time: 3 hrs


• pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
• place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny around the edge. remove from heat.
• place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
• beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. gradually beat in remaining flour to make a soft dough.
• continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
• turn the dough out a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
• form the dough into a ball and place into a large greased bowl. grease the top of the dough, and cover the bowl with waxed paper. set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
• punch down the dough and roll out on a floured work surface to 1/2 inch thick. cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
• drain the doughnuts on paper towels to absorb oil.
• in a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. spread a thin layer of glaze over the warm doughnuts.

Bonnie's Fruit Dip

Ingredients

• Servings: 2.5
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream, for topping
• 1 cup whipped cream
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. mix until smooth. serve immediately or chill for later.

Bonnie's Fruit Dip

Ingredients

• Servings: 2.5
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream, for topping
• 1 cup whipped cream
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. mix until smooth. serve immediately or chill for later.

Creamy Deviled Eggs

Ingredients

• Servings: 12
• 12 eggs
• 1/3 cup ranch-style salad dressing
• 1/2 (8 ounce) package cream cheese, softened
• 1/2 cup chopped onion
• 1 dill pickle, finely chopped

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 45 mins


• place eggs in a large saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool and peel.
• slice eggs in half lengthwise and remove yolks. place yolks in a medium bowl. mash together with ranch-style salad dressing. mix in the cream cheese, then the onion and dill pickle.
• fill the hollowed egg whites generously with the egg yolk mixture. chill in the refrigerator until serving.

Slow Cooker Spicy Chicken

Ingredients

• Servings: 3
• 3 skinless, boneless chicken breast halves
• 1/2 (8 ounce) jar medium salsa
• 1/4 cup tomato sauce
• 2 cloves garlic, minced
• 1 small red onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 pinch salt and fresh ground pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. set the cooker on low, and cook until the chicken is very tender, 4 to 5 hours. shred the chicken with two forks for serving.

awesome broccoli marinara

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 (14.5 ounce) can diced tomatoes with balsamic vinegar, basil and olive oil
• 1 pound broccoli florets
• 2 cloves garlic, chopped
• salt and pepper to taste

Recipe

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


• heat olive oil in a large skillet over medium heat. add garlic, and cook for a few minutes, stirring constantly. pour in the tomatoes with their juices, and simmer until the liquid has reduced by about 1/2. place the broccoli on top of the tomatoes, and season with a little salt and pepper. cover, and simmer over low heat for 10 minutes, or until the broccoli is tender. do not over cook the broccoli, it should be a vibrant green. pour into a serving dish, and toss to blend with the sauce before serving.

Bonnie's Fruit Dip

Ingredients

• Servings: 2.5
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream, for topping
• 1 cup whipped cream
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. mix until smooth. serve immediately or chill for later.

my mom's raised doughnuts

Ingredients

• Servings: 2
• 1/2 cup warm water (100 to 110 degrees f/40 to 45 degrees c)
• 2 (.25 ounce) packages active dry yeast
• 1 teaspoon sugar
• 3/4 cup milk, lukewarm
• 1/3 cup vegetable shortening
• 1/4 cup sugar
• 1 teaspoon salt
• 2 eggs
• 4 cups sifted all-purpose flour
• 2 quarts vegetable oil for frying
• 1 tablespoon warm water
• 1/2 teaspoon vanilla extract
• 1 cup confectioners' sugar, sifted

Recipe

Cook Time: 15 mins Ready Time: 3 hrs


• pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
• place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny around the edge. remove from heat.
• place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
• beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. gradually beat in remaining flour to make a soft dough.
• continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
• turn the dough out a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
• form the dough into a ball and place into a large greased bowl. grease the top of the dough, and cover the bowl with waxed paper. set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
• punch down the dough and roll out on a floured work surface to 1/2 inch thick. cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
• drain the doughnuts on paper towels to absorb oil.
• in a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. spread a thin layer of glaze over the warm doughnuts.

real chiles rellenos

Ingredients

• Servings: 4
• 4 large poblano peppers
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded monterey jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup all-purpose flour for dredging
• 1 (14.5 ounce) can mexican-style stewed tomatoes
• 1 tablespoon vegetable oil
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chicken broth
• 2 tablespoons distilled vinegar
• 1 teaspoon dried mexican oregano, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon hot pepper sauce (such as cholula®)
• 1/8 teaspoon ground cinnamon
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 5 egg whites at room temperature
• 1 egg yolk, beaten
• 1/4 cup all-purpose flour for dredging
• 1 cup oil for frying, or as needed
• sour cream for garnish

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 2 hrs 20 mins


• preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. line a baking sheet with aluminum foil, and place the peppers the prepared baking sheet.
• cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. when the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. once cool, remove the skins and discard. cut a slit lengthwise into the side of each pepper, and remove seeds and veins. to reduce spiciness, rinse out any remaining seeds with water. pat the peppers dry with paper towels.
• mix together the shredded mozzarella, monterey jack, and cheddar cheese in a bowl until thoroughly blended. divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. place the peppers in the freezer for at least 30 minutes.
• to make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
• preheat an oven to 200 degrees f (95 degrees c), and warm a platter in the oven.
• to make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. in a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
• heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. remove peppers to warmed platter while you finish frying. to serve, ladle a generous spoonful of sauce plate, and place pepper on sauce. serve peppers hot with a dollop of sour cream.

Rhubarb Muffins

Ingredients

• Servings: 12
• 1/2 cup vanilla yogurt
• 2 tablespoons butter, melted
• 2 tablespoons vegetable oil
• 1 egg
• 1 1/3 cups all-purpose flour
• 3/4 cup brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup diced rhubarb
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup crushed sliced almonds
• 2 teaspoons melted butter

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease a 12 cup muffin tin, or line with paper liners.
• in a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. in a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. pour the wet ingredients into the dry, and mix until just blended. fold in rhubarb. spoon into the prepared muffin tin, filling cups at least 2/3 full.
• in a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. spoon over the tops of the muffins, and press down lightly.
• bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. cool in the pan for about 15 minutes before removing.

real chiles rellenos

Ingredients

• Servings: 4
• 4 large poblano peppers
• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded monterey jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup all-purpose flour for dredging
• 1 (14.5 ounce) can mexican-style stewed tomatoes
• 1 tablespoon vegetable oil
• 1/2 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chicken broth
• 2 tablespoons distilled vinegar
• 1 teaspoon dried mexican oregano, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon hot pepper sauce (such as cholula®)
• 1/8 teaspoon ground cinnamon
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 5 egg whites at room temperature
• 1 egg yolk, beaten
• 1/4 cup all-purpose flour for dredging
• 1 cup oil for frying, or as needed
• sour cream for garnish

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 2 hrs 20 mins


• preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. line a baking sheet with aluminum foil, and place the peppers the prepared baking sheet.
• cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. when the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. once cool, remove the skins and discard. cut a slit lengthwise into the side of each pepper, and remove seeds and veins. to reduce spiciness, rinse out any remaining seeds with water. pat the peppers dry with paper towels.
• mix together the shredded mozzarella, monterey jack, and cheddar cheese in a bowl until thoroughly blended. divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. place the peppers in the freezer for at least 30 minutes.
• to make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
• preheat an oven to 200 degrees f (95 degrees c), and warm a platter in the oven.
• to make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. in a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
• heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. remove peppers to warmed platter while you finish frying. to serve, ladle a generous spoonful of sauce plate, and place pepper on sauce. serve peppers hot with a dollop of sour cream.

my mom's raised doughnuts

Ingredients

• Servings: 2
• 1/2 cup warm water (100 to 110 degrees f/40 to 45 degrees c)
• 2 (.25 ounce) packages active dry yeast
• 1 teaspoon sugar
• 3/4 cup milk, lukewarm
• 1/3 cup vegetable shortening
• 1/4 cup sugar
• 1 teaspoon salt
• 2 eggs
• 4 cups sifted all-purpose flour
• 2 quarts vegetable oil for frying
• 1 tablespoon warm water
• 1/2 teaspoon vanilla extract
• 1 cup confectioners' sugar, sifted

Recipe

Cook Time: 15 mins Ready Time: 3 hrs


• pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
• place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny around the edge. remove from heat.
• place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
• beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. gradually beat in remaining flour to make a soft dough.
• continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
• turn the dough out a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
• form the dough into a ball and place into a large greased bowl. grease the top of the dough, and cover the bowl with waxed paper. set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
• punch down the dough and roll out on a floured work surface to 1/2 inch thick. cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
• drain the doughnuts on paper towels to absorb oil.
• in a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. spread a thin layer of glaze over the warm doughnuts.

easy lamb roast

Ingredients

• Servings: 8
• 1 (4 pound) lamb shoulder roast
• 2 (16 ounce) cans cannellini beans
• 1 (12 fluid ounce) can
• 1 (28 ounce) can stewed tomatoes, drained
• 2 large onions, coarsely chopped
• 10 shallots, peeled
• 10 cloves garlic, peeled
• salt and black pepper to taste
• 2 bay leaves
• 3 sprigs fresh rosemary

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs 10 mins

Ready Time: 5 hrs 30 mins


• preheat oven to 275 degrees f (135 degrees c).
• in a large skillet over medium-high heat, brown the roast on all sides, about 10 minutes. place roast into a large roasting pan. pour beans, , and tomatoes over roast. arrange onions, shallots, garlic, bay leaves and sprigs of rosemary around the roast, and season with salt and pepper.
• cover, and bake for 4 hours. raise the temperature to 425 degrees f (220 degrees c), and roast 1 hour more.

chicken biryani

Ingredients

• Servings: 6
• 4 tablespoons vegetable oil
• 4 small potatoes, peeled and halved
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons plain yogurt
• 2 tablespoons chopped fresh mint leaves
• 1/2 teaspoon ground cardamom
• 1 (2 inch) piece cinnamon stick
• 3 pounds boneless, skinless chicken pieces cut into chunks
• 2 1/2 tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (1 inch) piece cinnamon stick
• 1/2 teaspoon ground ginger
• 1 pound basmati rice
• 4 cups chicken stock
• 1 1/2 teaspoons salt

Recipe

• in a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. add chili, pepper, turmeric, cumin, salt and the tomatoes. fry, stirring constantly for 5 minutes. add yogurt, mint, cardamom and cinnamon stick. cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. it may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.
• when the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. there should only be a little very thick gravy left when chicken is finished cooking. if necessary cook uncovered for a few minutes to reduce the gravy.
• wash rice well and drain in colander for at least 30 minutes.
• in a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. add saffron, cardamom, cloves, cinnamon stick, ginger and rice. stir continuously until the rice is coated with the spices.
• in a medium-size pot, heat the chicken stock and salt. when the mixture is hot pour it over the rice and stir well. add the chicken mixture and the potatoes; gently mix them into the rice. bring to boil. cover the saucepan tightly, turn heat to very low and steam for 20 minutes. do not lift lid or stir while cooking. spoon biryani a warm serving dish.

quinoa, beet, and arugula salad

Ingredients

• Servings: 6
• 1/2 pound beets, peeled and sliced
• 1 cup red quinoa
• 2 cups water
• 1/2 cup olive oil
• 1/2 cup red vinegar
• 1 1/2 teaspoons sugar
• 1 clove garlic, crushed
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 green onions, sliced
• 3 ounces arugula, chopped
• 5 ounces goat cheese, crumbled

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. cover pan and bring the water to a boil. add beets, cover pan, and steam until just tender, 7 to 10 minutes. set aside.
• bring quinoa and 2 cups water a saucepan over high heat. reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes.
• while the quinoa is cooking, whisk olive oil, red vinegar, sugar, garlic, salt, and black pepper together in a large bowl.
• remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. cover and refrigerate quinoa until cool, at least 1 hour.
• stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. toss lightly before serving.

chickpea salad ii

Ingredients

• Servings: 4
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1 cucumber, peeled and finely chopped
• 1 cup grape tomatoes, halved
• 1/4 cup finely chopped sweet onion
• 1 tablespoon minced garlic
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon dried basil
• 1 tablespoon grated parmesan cheese
• 1 tablespoon olive oil
• 3 tablespoons balsamic vinegar
• 1/4 teaspoon salt

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 5 mins


• in a large bowl, toss together chickpeas, cucumber, tomatoes, onion, garlic, parsley flakes, dried basil, and parmesan cheese. drizzle with olive oil and balsamic vinegar, and season to taste with salt. toss until well combined, and adjust seasoning as needed. cover and refrigerate at least 45 minutes before serving. serve chilled.

Escarole And Beans

Ingredients

• Servings: 4
• 3 tablespoons olive oil, divided
• 2 large heads escarole
• salt and pepper to taste
• 1/4 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 2 (16 ounce) cans cannellini beans, undrained
• 3 sprigs fresh parsley, chopped

Recipe

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


• heat 2 tablespoons olive oil in a large skillet over medium heat. toss in escarole, turning to coat with oil. season with salt, pepper, and crushed red pepper flakes. cook, stirring occasionally, about 10 minutes, or until tender.
• in a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. stir in garlic. pour in beans with juices, and simmer until creamy, about 10 minutes. stir in escarole and parsley; simmer 10 minutes more.

Milk Tart

Ingredients

• Servings: 2
• 1/2 cup butter, softened
• 1 cup sugar
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 pinch salt
• 4 cups milk
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 2 1/2 tablespoons all-purpose flour
• 2 1/2 tablespoons cornstarch
• 1/2 cup sugar
• 2 eggs, beaten
• 1/2 teaspoon ground cinnamon

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. add 1 egg and beat until mixture is smooth. in a separate bowl, mix together 2 cups flour, baking powder, and salt. stir flour mixture into sugar mixture just until ingredients are thoroughly combined. press mixture into bottom and sides of two 9-inch pie pans.
• bake in preheated oven for 10 to 15 minutes, until golden brown.
• in a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. bring to a boil over medium heat, then remove from burner.
• in a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. add beaten eggs to sugar mixture and whisk until smooth. slowly whisk mixture into milk. return pan to heat and bring to a boil, stirring constantly. boil and stir 5 minutes. pour half of mixture into each pastry shell. sprinkle with cinnamon. chill before serving.

Deep Dish Layered Salad

Ingredients

• Servings: 10
• 2 eggs
• 1 1/2 heads iceberg lettuce - rinsed, dried, and shredded
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 1 cup chopped green onions
• 2 cups sliced fresh mushrooms
• 2 cups frozen green peas, thawed
• 2 tablespoons bacon bits
• 2 tablespoons grated parmesan cheese
• 2 cups mayonnaise
• 2 tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon curry powder

Recipe

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


• place eggs in a saucepan and cover with cold water. bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. remove the eggs from hot water, cool, peel and chop.
• layer 1/2 of the lettuce in the bottom of a large bowl. follow with a layer of celery, bell pepper, green onion, mushrooms, peas and egg. top with remaining lettuce.
• prepare the dressing by whisking together the mayonnaise, brown sugar, garlic powder and curry powder. spread evenly over top of salad. sprinkle with bacon bits and parmesan cheese. refrigerate until ready to serve.

Quick And Easy Peach Cobbler

Ingredients

• Servings: 1
• 1 cup self-rising flour
• 1 cup sugar
• 1 cup milk
• 2 (16 ounce) cans sliced peaches in heavy syrup
• 1/2 cup butter

Recipe

• melt butter or margarine in 9 x 13 inch pan.
• mix together the flour, sugar, and milk. pour mixture into the pan. spread peaches, including syrup, evenly around the pan.
• bake at 350 degrees f (175 degrees c) for 30 to 40 minutes, until the crust turns golden brown. let cool for about 10 minutes before serving.

Applesauce French Toast

Ingredients

• Servings: 6
• 2 eggs
• 3/4 cup milk
• 1 teaspoon ground cinnamon
• 2 tablespoons sugar
• 1/4 cup applesauce
• 6 slices bread

Recipe

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


• in a large mixing bowl, combine the eggs, milk, cinnamon, sugar and applesauce; mix well.
• soak bread one slice at a time until saturated with liquid.
• cook on a lightly greased skillet or griddle over medium/high heat until lightly browned on both sides. serve hot.

becky's oatmeal carmelitas

Ingredients

• Servings: 1
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 1/2 cup evaporated milk
• 2 cups all-purpose flour
• 2 cups quick cooking oats
• 1 1/2 cups packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, melted
• 2 cups semisweet chocolate chips
• 1 cup chopped walnuts

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking pan.
• in a saucepan over medium heat, melt the caramels with the evaporated milk, stirring frequently until smooth. set aside.
• in a medium bowl, stir together the flour, oats, brown sugar, baking soda, and salt. stir in the melted butter. press half of the mixture into the bottom of the prepared pan.
• bake for 10 minutes in the preheated oven. remove from the oven, and sprinkle the crust with chocolate chips and walnuts. drizzle the caramel mixture over all. crumble the remaining oat mixture evenly over the top, and pat down lightly.
• bake for an additional 15 to 20 minutes, or until the top is golden. cool before cutting into bars.

Honey Peanut Granola

Ingredients

• Servings: 6
• 3 cups quick cooking oats
• 1/2 cup chopped peanuts
• 1/4 cup wheat germ
• 1/3 cup honey
• 1/3 cup brown sugar
• 1/4 cup vegetable oil
• 2 tablespoons warm water
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 250 degrees f (120 degrees c). lightly grease a baking sheet.
• in a large bowl, combine oats, peanuts, and wheat germ.
• in a separate bowl, combine honey, brown sugar, vegetable oil, water, salt, and vanilla. stir well; then pour into the oat mixture, and stir. spread out on a cookie sheet.
• bake for 1 hour, stirring every 15 minutes. remove from oven, and cool before serving.

Sunny's Creamy Chicken Lamb Chops

Ingredients

• Servings: 2
• 1 teaspoon olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 4 lamb chops
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 (14.5 ounce) can chicken broth
• salt and pepper to taste

Recipe

• heat oil in a large skillet over medium high heat. add onions and garlic and saute until translucent. add lamb chops and brown about 4 to 6 minutes each side, stirring often to avoid burning onions and garlic.
• meanwhile, in a separate bowl, whisk together soup and broth. pour soup mixture over browned chops, stirring well to loosen onions and garlic and to deglaze skillet. reduce heat and gently simmer for 10 to 15 minutes, stirring and turning chops occasionally, until chops are cooked through. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). season with salt and pepper to taste and serve.

Baked Pancakes

Ingredients

• Servings: 2
• 3 tablespoons butter
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 2 eggs, beaten
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 lemon, juiced (optional)
• 1 tablespoon confectioners' sugar, or to taste (optional)

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• put butter in a 9-inch pie pan. place pan in the preheating oven until butter is melted, 5 to 10 minutes.
• whisk flour, milk, eggs, sugar, and salt together in a bowl; pour mixture into the hot butter.
• bake in the preheated oven until pancake is brown on the edges and a toothpick inserted in the center comes out clean, 20 to 24 minutes. squeeze lemon over pancake and sprinkle with confectioners' sugar.

Condensed Milk Chocolate Frosting

Ingredients

• Servings: 1
• 2 (1 ounce) squares unsweetened chocolate
• 1 (14 ounce) can sweetened condensed milk
• 1 pinch salt
• 1 tablespoon water
• 1/2 teaspoon vanilla extract

Recipe

• in heavy saucepan, over medium heat, melt chocolate with sweetened condensed milk and salt. cook and stir until it thickens, about 10 minutes.
• remove from heat. stir in water; cool. stir in vanilla. store at room temperature.

best buckwheat pancakes

Ingredients

• Servings: 2
• 1 cup buttermilk
• 1 egg
• 3 tablespoons butter, melted
• 6 tablespoons all-purpose flour
• 6 tablespoons buckwheat flour
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3 tablespoons butter

Recipe

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


• in a medium bowl, whisk together the buttermilk, egg, and melted butter.
• in another bowl, mix together flour, buckwheat flour, sugar, salt and baking soda. pour the dry ingredients into the egg-mixture. stir until the two mixtures are just incorporated.
• heat a griddle or large frying pan to medium-hot, and place 1 tablespoon of butter, margarine or oil into it. let the butter melt before spooning the batter into the frying pan, form 4 inch pancakes out of the batter. once form on the top of the pancakes, flip them over, and cook them on the other side for about 3 minutes. continue with this process until all of the batter has been made into pancakes.