3 yellow potatoes (such as klondike goldust®), cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 large carrots, chopped
2 turnips, diced
3 cloves garlic, minced
3/4 cup dry lentils
water, or amount to cover
cindy's magical motorvatin' spice mix:
1/4 teaspoon chopped fresh basil
1 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon dried basil
1/4 teaspoon paprika
1/8 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1/8 teaspoon ground ginger
sea salt and ground black pepper to taste
Recipe
Preparation Time: 25 mins Cook Time: 8 hrs
Ready Time: 8 hrs 25 mins
combine the potatoes, spinach, carrots, turnips, garlic, and lentils in a slow cooker. pour enough water over the mixture to cover.
in a bowl, stir the fresh basil, chili powder, cinnamon, dried basil, paprika, turmeric, cayenne pepper, ground ginger, sea salt, and black pepper; stir into the slow cooker.
2 zucchini, quartered lengthwise and then cut crosswise into 1/2-inch pieces
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup half and half
1 cup corn kernels
1/2 cup shredded monterey jack cheese
Recipe
Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins
heat the oil and butter in a large skillet over medium heat. add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. stir in the salt, pepper, half and half, and corn. cover, reduce heat to low, and simmer 5 minutes. remove from heat and sprinkle monterey jack cheese over top. replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins
mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. add eggs and vegetable oil; mix until just combined.
heat a lightly oiled griddle over medium-high heat. drop batter by large spoonfuls the griddle; cook until form and the edges are dry, about 3 minutes. flip and cook until browned on the other side, about 3 minutes more. repeat with remaining batter.
trim excess fat from ham, leaving 1/4-inch layer of fat. score fat in a diamond pattern using a sharp knife. place ham on a rack in a large roasting pan and pour cola in pan, reserving about 1/4 cup for the glaze. season ham with allspice and salt.
bake in preheated oven, basting every 15 minutes with pan juices, for 1 hour.
combine strawberry jam, brown sugar, and apple in a saucepan over low heat; cook and stir until sugar is dissolved, about 5 minutes. remove pan from heat and stir reserved cherry cola into the glaze; brush ham to coat.
return ham to oven to continue cooking, brushing with the glaze 2 to 3 times more as it cooks, until an instant-read thermometer inserted into the center reads 140 degrees f (60 degrees c), 30 to 45 minutes more. tent ham loosely with aluminum foil and set aside for 30 minutes before carving.
Preparation Time: 20 mins
Cook Time: 45 mins
Ready Time: 1 hr 30 mins
preheat oven to 350 degrees f (175 degrees c). lightly spray a 17x14 inch (or ) cookie sheet with non-stick cooking spray.
tear off a 30x18 inch sheet of heavy duty aluminum foil. fold it in half to 18x15 inch. roll diagonally to form a hollow cone, about 18 inches long with a diameter of 5 inches at the widest end (cornucopia opening). fasten end with clear tape. stuff cone with crumpled regular foil until form is rigid. bend tail of cone up then down at end. spray outside of cone with non-stick cooking spray. place on cookie sheet.
beat the egg with the water to make a glaze. open and unroll the first can of breadstick dough on work surface. separate breadsticks. begin by wrapping one breadstick around tip of cone. brush end of next breadstick with glaze and press to attach to end of first breadstick. continue spiral-wrapping cone, slightly overlapping dough until there are 3 breadsticks left.
pinch one end of the 3 breadsticks together, then braid. brush bread around opening of cornucopia with glaze. gently press on braid. brush entire cornucopia with glaze.
bake at 350 degrees f (175 degrees c) for 45 minutes or until bread is a rich brown. (if parts start to darken too much, cover them with pieces of foil.)
remove from oven and let cool completely on cookie sheet on a wire rack. carefully remove foil when cool. (if freezing, leave foil in bread for support. remove when thawed.)
preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch bundt pan.
sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. in a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. add dry ingredients to the egg mixture, mix until well blended. finally, stir in the walnuts and marmalade. pour batter into the prepared bundt cake pan.
bake for 45 to 60 minutes, until cake springs back when lightly touched. cool for 10 minutes in the pan before inverting a wire rack to cool completely.
preheat oven to 325 degrees f (165 degrees c). grease two 8x4-inch loaf pans.
whisk flour, flax, cinnamon, baking soda, baking powder, and salt together in a large bowl. beat white sugar, vegetable oil, applesauce, brown sugar, eggs, and vanilla extract together in another bowl. stir flour mixture into egg mixture until batter is well-mixed. fold zucchini and chocolate chips into batter; pour batter into prepared loaf pans.
bake in the preheated oven until a knife inserted into the center of a loaf comes out clean, about 60 minutes. cool in the pans for 10 minutes before removing loaves from pans.
6 (1/4 inch thick) slices french baguette, toasted
6 ounces gruyere cheese, shredded, or to taste
Recipe
Preparation Time: 15 mins Cook Time: 1 hr 40 mins
Ready Time: 1 hr 55 mins
melt butter in a large skillet over low heat. cook onions with salt, stirring occasionally, until the onions are soft and golden, about 40 to 45 minutes.
mix in thyme sprigs and bay leaf. pour in and vinegar, and stir in black pepper. pour in beef broth, chicken broth, and water. stir to combine, and allow the soup to simmer gently for one hour.
ladle soup into heat-proof crocks. place a slice of toasted baguette on top of each crock, and sprinkle 1 ounce of shredded gruyere cheese per serving.
preheat oven's broiler and set the oven rack about 6 inches from the heat source. place the filled crocks on a baking sheet, and broil until the cheese is golden and bubbly, about 1 minute.
Preparation Time: 10 mins Ready Time: 1 hr 10 mins
whisk mayonnaise, sugar, rice vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. fold coleslaw mix into dressing. cover bowl and refrigerate 1 hour before serving.
Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins
preheat an oven to 450 degrees f (230 degrees c). grease a baking sheet.
mix biscuit mix, cheddar cheese, and milk together in a bowl using a wooden spoon until batter is soft and doughy, 30 seconds. drop spoonfuls of batter the prepared baking sheet.
bake in the preheated oven until biscuits are lightly browned and cooked through, 8 to 10 minutes.
heat butter and garlic powder in a saucepan over low heat until melted, about 5 minutes. brush garlic butter over cooked biscuits.
soak beans overnight in cold water. simmer the beans in the same water until tender, approximately 1 to 2 hours. drain and reserve the liquid.
preheat oven to 325 degrees f (165 degrees c).
arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
in a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, worcestershire sauce and brown sugar. bring the mixture to a boil and pour over beans. pour in just enough of the reserved bean water to cover the beans. cover the dish with a lid or aluminum foil.
bake for 3 to 4 hours in the preheated oven, until beans are tender. remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
pour the gravy into a slow cooker, and mix with water until smooth. stir in half the thyme, rosemary, sage, and onion salt.
mix the remaining thyme, rosemary, sage, and onion salt in a bowl, and stir in the olive oil to make a paste. rub the paste all over the beef roast, and place the roast into the gravy. place the lid on the slow cooker, and set to low setting.
cook until the roast is very tender and the gravy is thickened, 8 to 9 hours.
place powdered milk and confectioners' sugar into a mixing bowl. stir in coconut milk until all of the powdered milk is moist and a stiff dough has formed.
form the dough into walnut-sized balls and roll in white sugar to coat. refrigerate until ready to serve.
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can chicken noodle soup
3/4 cup instant rice
Recipe
Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr
preheat an oven to 350 degrees f (175 degrees c).
cook the ground beef and onion in a large skillet over medium heat until the beef is completely browned, 7 to 10 minutes; season with salt and black pepper.
drain excess grease from the ground beef mixture; transfer to a casserole dish.
stir the cream of chicken soup, chicken noodle soup, and instant rice through the ground beef mixture; season again with salt and black pepper.
bake in the preheated oven until the edges begin to bubble, 40 to 45 minutes.
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
preheat an oven to 375 degrees f (190 degrees c), and grease an 8 inch square baking dish.
place the peaches in the bottom of the baking dish, and sprinkle them with almond extract.
in a bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. cut the butter into the flour mixture with a pastry cutter until the mixture resembles crumbs.
sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned.
3 cups frozen whipped topping (such as cool whip®), thawed
Recipe
Preparation Time: 10 mins Ready Time: 10 mins
beat the whipping cream, instant pudding mix, milk, and vanilla extract together with an electric hand mixer in a large bowl until soft peaks start to form. lift your beater or whisk straight up: the mixture will form soft mounds rather than a sharp peak.
fold the whipped topping into the whipping cream mixture to evenly mix. refrigerate until ready to use.
1 (21 ounce) jar queen-size pitted green olives, drained
2 eggs
1 tablespoon water
1 1/2 cups dry bread crumbs, or as needed
2 tablespoons all-purpose flour
1 teaspoon ground black pepper
4 cups vegetable oil for frying
Recipe
Preparation Time: 35 mins
Cook Time: 10 mins
Ready Time: 1 hr 45 mins
mix together the cream cheese, pepperjack cheese, and hot sauce until evenly blended. place into a piping bag, and fill each olive with the cheese mixture. place the olives a baking sheet, and freeze 30 minutes.
beat the eggs with the water in a small bowl; set aside. combine the bread crumbs, flour, and black pepper in a mixing bowl. dip the olives into the egg mixture, then roll in the bread crumbs. replace the breaded olives the baking sheet, and freeze 30 minutes more.
heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
bread the olives a second time by dipping into the remaining egg mixture, then rolling in the bread crumbs. fry the olives in batches in the preheated oil until golden brown on the outside and hot on the inside, about 4 minutes.
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
prepare cake according to package directions and bake in a 9x13 inch pan. cool completely.
frost cake with whipped topping. place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an american flag. chill until serving.
Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins
lightly grease a 9x13-inch baking dish.
heat the brown sugar, butter, and corn syrup in a small saucepan over medium heat. cook and stir until the mixture begins to boil; remove the mixture from heat, and pour into the prepared baking dish. place the bread slices atop the brown sugar mixture.
whisk the eggs and eggnog together in a large bowl; pour over the bread slices. cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
preheat an oven to 325 degrees f (165 degrees c). remove the baking dish from the refrigerator.
bake in the preheated oven for 35 minutes. increase heat to 375 degrees f (190 degrees c), remove the aluminum foil, and continue baking until the the top begins to brown, 5 to 7 minutes more.
Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins
place the cauliflower into a large pot and cover with water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until fork-tender, 5 to 7 minutes. drain and allow to steam dry for a minute or two; chop into bite-size pieces.
melt 1 tablespoon butter in a skillet over medium-high heat. cook the onion in the butter until the onion is browned, about 5 minutes. add 3 tablespoons of butter and cook until the butter is melted. stir in the bread crumbs and cook until the mixture . mix the cauliflower into the skillet and cook until the cauliflower is warm, 3 to 5 minutes. season with salt and black pepper; serve hot.
Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr
whisk baking powder, salt and flour together. cut in shortening. add cold water gradually until a soft dough is made (it will still be a little sticky). flour hands and knead about 5 minutes until smooth and no longer sticky. divide into 8 pieces. cover dough with plastic. working one piece at a time, flatten each piece until about 1/2 inch thick and the size of a lunch plate.
heat oil in deep-fryer to 375 degrees f (190 degrees c).
fry dough in oil; turn with tongs to brown each side. drain on paper towels. keep warm in paper towels in a 200 degree oven while cooking the rest.
Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 3 hrs 25 mins
warm the milk in a small saucepan until it , then remove from heat. mix in the shortening, sugar and salt; stir until melted. let cool until lukewarm.
in a small bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes. in a large bowl, combine the yeast mixture with the cooled milk mixture, 2 eggs, and two cups of flour; stir well to combine. stir in the remaining flour, 1/2 cup at a time, beating well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. deflate dough and let rise until doubled again, about 45 minutes.
deflate the dough and turn it out a lightly floured surface. divide the dough into two equal pieces and form into loaves. place the loaves into two lightly greased 9x5 inch loaf pans. cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. meanwhile, preheat oven to 375 degrees f (190 degrees c).
bake at 375 degrees f (190 degrees c) for about 35 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. remove from pans and cool on wire racks.
1 (10 ounce) can ro*tel diced tomatoes and green chilies, undrained
1 egg
Recipe
Preparation Time: 10 mins
Ready Time: 35 mins
heat oven to 400 degrees f.
mix ingredients just until blended.
press into 12 muffin pan cups sprayed with cooking spray. use back of spoon to make indentation in center of each. place muffin pan on foil-covered rimmed baking sheet.
bake 20 to 25 min. or until meatloaves are done (160 degrees f).
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 45 mins
preheat oven to 350 degrees f (175 degrees c). grease cookie sheets.
in a large bowl, cream together the shortening and sugar until light and fluffy. beat in the egg, then stir in the pumpkin and vanilla. combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon; gradually mix into the creamed mixture. stir in the walnuts and chocolate chips. drop dough by teaspoonfuls the prepared cookie sheets.
bake for 15 minutes in the preheated oven, or until light brown. cool on wire racks.
1 (19.5 ounce) package pillsbury® classic traditional fudge brownies
3/4 cup chopped walnuts
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can eagle brand® sweetened condensed milk
1 large egg
1 teaspoon vanilla extract
smucker's® chocolate sundae syrups ice cream topping, or fruit dessert topping
Recipe
Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins
preheat oven to 350 degrees f. prepare brownie mix as package directs; stir in nuts. spread into well-greased 13x9-inch baking pan.
in large bowl, beat cream cheese until fluffy. gradually beat in sweetened condensed milk, egg and vanilla until smooth. pour evenly over brownie batter.
bake 40 minutes and until top is lightly browned. cool. chill. garnish with chocolate syrup. cut into bars. store leftovers covered in refrigerator.
Preparation Time: 30 mins
Cook Time: 12 mins
Ready Time: 1 hr 18 mins
preheat oven to 350 degrees f (175 degrees c). line cookie sheets with parchment paper.
in a medium bowl, sift together flour, baking soda, cinnamon, cloves, nutmeg, and salt. in a large mixing bowl, cream butter until light and fluffy. mix in sugar and egg. stir in flour mixture, and mix thoroughly. fold in nuts, apples, and raisins.
drop by rounded teaspoon prepared cookie sheets about 1 1/2 inches apart. bake for 12 to 14 minutes. cool on wire rack.
in a small bowl, mix confectioners' sugar with milk to make a thin glaze. drizzle over cooled cookies.
1 tablespoon worcestershire sauce, or more to taste
1 tablespoon minced garlic, or more to taste
1 tablespoon ketchup, or more to taste
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 pinch dried oregano, or more to taste
1 pinch dried basil, or more to taste
1 pinch dried thyme, or more to taste
1 tablespoon barbeque sauce, or to taste
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr 20 mins
Ready Time: 1 hr 35 mins
preheat oven to 375 degrees f (190 degrees c). grease a 9x5-inch loaf pan.
bring water and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.
heat olive oil in a skillet over medium heat; cook and stir onion, sweet potato, kale, and red bell pepper until tender, 10 to 15 minutes.
combine buffalo meat, eggs, worcestershire sauce, garlic, ketchup, salt, black pepper, oregano, basil, and thyme together in a bowl. add vegetable mixture and quinoa to buffalo mixture and mix well. transfer mixture to the prepared loaf pan; top with a thin layer of barbeque sauce.
bake in the preheated oven until no longer pink in the center, about 1 hour. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).
1/2 teaspoon crushed red pepper flakes, or to taste
1/2 pound green lentils
1 (14.5 ounce) can diced tomatoes, undrained
3 cups chicken broth
1 bunch dinosaur kale, stems removed and leaves roughly chopped
1 lemon, zested and juiced
Recipe
Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr
heat olive oil in a skillet over medium heat. cook and stir onion and carrot in the hot oil until softened, about 4 minutes. add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute.
stir lentils, tomatoes and their juice, and chicken stock into onion mixture. cover and simmer until lentils are tender, about 40 minutes. add kale, lemon zest, and lemon juice; cook until kale is wilted, about 5 minutes. season with salt and black pepper.
Preparation Time: 30 mins
Cook Time: 45 mins
Ready Time: 1 hr 45 mins
cut shortening into 2 cups flour and salt until the shortening is the size of small peas. sprinkle in water 1 tablespoon at a time until flour is moistened. gather into a ball, wrap with plastic, and refrigerate at least 30 minutes. divide the dough in half and roll out half on a lightly floured board. line a 9-inch pie dish with the pastry. roll out the top crust and set aside.
preheat oven to 425 degrees f (220 degrees c).
mix sugar, 1/3 cup flour, and cinnamon. stir in berries to coat. pour the filling into the pastry-lined pan. sprinkle with lemon juice and dot with butter. cover with top crust; cut slits in the top to vent the steam. seal the crust and flute the edges.
cover the edges of the crust with foil to prevent over-browning. bake in the preheated oven until the crust is golden brown and the juices are bubbling, about 45 minutes. remove foil during the last 12 minutes of baking.
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup mayonnaise
1/4 cup dry
1 pinch grated nutmeg
2 (10 ounce) packages frozen whole green beans, thawed
4 cups cooked chicken breast, torn into large pieces
1/2 cup grated parmesan cheese
paprika for sprinkling
Recipe
Preparation Time: 10 mins
Cook Time: 45 mins
Ready Time: 55 mins
preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch glass baking dish with cooking spray.
stir together the soup, mayonnaise, , and nutmeg. layer half of the green beans into the prepared baking dish. spread with half of the chicken, half of the sauce, and half of the parmesan cheese; then repeat the layers. sprinkle the top with a little paprika.
bake in preheated oven until the parmesan cheese has turned golden brown, and the casserole is hot, 45 to 60 minutes.
Preparation Time: 30 mins
Cook Time: 30 mins
Ready Time: 1 hr
preheat oven to 350 degrees f. line an 8x8 inch baking pan with foil and spray with nonstick cooking spray. set aside.
microwave ghirardelli® 60% cacao bittersweet chocolate baking chips and butter in a large bowl microwave-safe bowl at medium (50%)power. stir every 30 seconds until chocolate and butter are melted and smooth.
add sugar, eggs, vanilla, and salt to the chocolate mixture and whisk to combine. gradually add in flour; stir until just combined.
spread half the brownie batter into prepared pan. evenly place the ghirardelli dark chocolate raspberry filled squares and cover with remaining batter. spread batter evenly over the ghirardelli dark chocolate raspberry squares and bake in preheated oven for 30 minutes. remove pan to cooling rack to cool completely.
once brownies are completely cooled, remove them from the pan and use a small glass or round biscuit cutter to cut the brownies into 8-9 circular shapes. once you have 8-9 brownie circles, slice each brownie in half horizontally, directly through the centers of the brownies, so each brownie is now two thinner circular brownies.
when ready to serve, make the ganache. place ghirardelli® 60% cacao bittersweet chocolate baking chips in a medium bowl. in a medium saucepan over medium heat, bring cream to a boil and immediately remove from heat. pour hot cream over ghirardelli® 60% cacao bittersweet chocolate baking chips and let stand for 3-5 minutes. whisk ganache until smooth. allow ganache to cool at room temperature for 10-15 minutes before assembling the trifles.
to assemble the trifles: place a brownie at the bottom of each trifle dish or small glass. evenly pipe or spoon a layer of ganache each brownie. add a layer of whipped cream and then a layer of fresh raspberries. repeat layers. serve immediately.
Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr
preheat oven to 350 degrees f (175 degrees c). lightly grease three 8x4 inch loaf pans.
in a large bowl, stir together flour, baking soda and salt. in a separate bowl, beat together bananas, butter, brown sugar and eggs. stir banana mixture into flour mixture, just until combined. fold in nuts. pour batter into prepared pans.
bake in preheated oven for 30 to 45 minutes, until a toothpick inserted into the center of the loaf comes out clean. let bread rest in pans for 10 minutes, ten remove loaves from pans and allow to cool on a wire rack.
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.
Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins
in a bowl, beat together the eggs, milk, and cheese. season with salt. pour into a skillet over medium heat. cook and stir until scrambled.
season mashed avocados with salt. place tortillas one at a time in a separate skillet over medium heat, and cook just until warm. spread equal amounts of the avocado mixture on one side of each warmed tortilla. layer with equal amounts cottage cheese and scrambled eggs. roll into burritos and serve with ketchup.
Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins
in a bowl, combine cooled butter, egg, garlic salt and dried parsley. pull off walnut size pieces of dough. dip the bread pieces in the butter mixture and place in a lightly greased bundt cake pan. when all of the bread dough has been placed in the pan, pour the remaining butter mixture over the top of the dough.
cover pan and put in a warm place until bread pieces have doubled in size. meanwhile, preheat oven to 350 degrees f (175 degrees c).
bake in preheated oven for 30 to 45 minutes, until browned. serve warm.
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.
Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 30 mins
whisk together eggs, milk, flour, baking powder, and onion salt in a bowl to make a smooth batter.
heat the oil in a large saucepan or deep fryer until a thermometer reads 350 degrees f (175 degrees c).
dip the onion rings evenly into the batter, then fry in the oil for 2 to 3 minutes, working in batches if necessary, until the onion rings are golden brown. with a slotted spoon, remove the onion rings to paper towels to drain. serve hot.
Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr
preheat oven to 425 degrees f (220 degrees c). grease an 8x14-inch baking dish.
mix seasoned bread crumbs, 1/4 cup parmesan cheese, and red pepper flakes in a shallow bowl. brush eggplant slices with olive oil and press into bread crumb mixture to coat. lay slices a baking sheet and bake in the preheated oven until browned and tender, about 15 minutes. remove eggplant and reduce oven temperature to 375 degrees f (190 degrees c).
whisk tomato paste and water in a saucepan, place over medium heat, and bring to a simmer. stir in basil, oregano, parsley, garlic, brown sugar, sea salt, and black pepper.
place eggplant slices into prepared baking dish, overlapping the slices. spoon tomato sauce over eggplant and top with mozzarella cheese and 3/4 cup parmesan cheese.
bake in the preheated oven until cheese is melted, about 15 minutes. if desired, broil for 1 to 2 more minutes to give the cheese topping a golden color. let stand for 5 minutes before serving.
in a large bowl, combine the cocoa powder, rice cereal, oats, coconut, and sesame seeds. set aside.
in a saucepan over medium heat, stir together the peanut butter, brown sugar, honey, and vanilla. cook and stir until melted and loose. pour over the cereal mixture, and stir to coat evenly. press lightly into a buttered 9x13 inch baking dish. cool for about 1 hour to firm, then cut into squares.
Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr
place potatoes into a large saucepan and cover with salted water. bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. drain and allow to steam dry for a minute or two.
melt the butter in a saucepan over medium heat. stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. add the brown sugar and red , then bring to a boil over medium-high heat. allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.
meanwhile, season the lamb steaks with salt and pepper to taste. press the cumin seeds into the steaks on both sides. heat the vegetable oil in a large skillet over medium-high heat. add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. remove the steaks to rest in a warm spot. place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.
mash the potatoes with the sour cream and butter; season to taste with salt and pepper. to serve, mound a serving of mashed potatoes the center of a dinner plate. top with the spinach and a lamb steak. strain the red sauce overtop.
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.
soak beans overnight in cold water. simmer the beans in the same water until tender, approximately 1 to 2 hours. drain and reserve the liquid.
preheat oven to 325 degrees f (165 degrees c).
arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
in a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, worcestershire sauce and brown sugar. bring the mixture to a boil and pour over beans. pour in just enough of the reserved bean water to cover the beans. cover the dish with a lid or aluminum foil.
bake for 3 to 4 hours in the preheated oven, until beans are tender. remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
in a small bowl, stir together the flour, salt and pepper. place the crushed saltine crackers in another bowl, and the beaten eggs in a third bowl.
melt the butter in a large skillet over medium heat. dip each tomato slice in the egg to coat, then in the flour mixture. dip the floured tomato slice back into the egg, and then into the cracker crumbs. place the coated tomato slices in the hot skillet, and fry until golden brown on each side, about 3 to 5 minutes per side. add more butter to the pan, if necessary. serve hot!
Preparation Time: 10 mins
Cook Time: 55 mins
Ready Time: 1 hr 5 mins
preheat oven to 350 degrees f (175 degrees c). lightly grease an 8x4 inch loaf pan.
in a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. add egg whites, bananas and applesauce; stir just until combined. pour batter into prepared pan.
bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. turn out wire rack and allow to cool before slicing.
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
preheat a waffle iron according to manufacturer's instructions.
whisk the flour, baking powder, sugar, and salt together in a mixing bowl; set aside. beat egg whites until foamy in a separate large glass or metal mixing bowl. whisk the egg yolks, lemon zest, and vanilla extract together in a third bowl; whisk in the milk. stir in the flour mixture until smooth. fold in the melted butter and then the beaten egg whites until just incorporated.
cook the waffles according to manufacturer's instructions until golden brown.
Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 7 hrs 5 mins
in a large bowl, dissolve yeast in warm water. let stand until creamy, about 10 minutes. stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. beat to make a smooth batter; set aside.
in a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.
turn dough out a floured surface; press into compact balls and knead about 6 turns to release air . divide dough into four equal parts. shape one at a time. refrigerate the remaining dough.
roll one part of the dough on a floured board into a circle 17 inches in diameter. with a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. roll the wedges loosely toward the point. shape each roll into a crescent and place on an ungreased baking sheet. allow 1 1/2 inches space between each roll.
cover and let rise at room temperature until almost doubled in size. approximately 2 hours. meanwhile, preheat oven to 325 degrees f (165 degrees c).
brush croissants with beaten egg. bake in preheated oven for 35 minutes, until golden.
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
in a saucepan, combine apples, water, sugar, and cinnamon. cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. allow to cool, then mash with a fork or potato masher.
1 (1 pound) loaf french bread, sliced horizontally
4 tablespoons butter
1/2 cup mayonnaise
1 cup grated parmesan cheese
4 ounces grated mozzarella cheese
4 ounces shredded cheddar cheese
1/4 teaspoon garlic salt
Recipe
Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 18 mins
preheat the broiler.
place the bread open faced on a cookie sheet. spread the butter on the bread, then the mayonnaise. sprinkle with parmesan cheese, mozzarella cheese, cheddar cheese and garlic salt.
broil 6 to 8 minutes, until the cheese is melted and lightly browned.
Preparation Time: 10 mins
Cook Time: 40 mins
Ready Time: 50 mins
preheat oven to 425 degrees f (220 degrees c).
tie tenderloin at 2-inch intervals with kitchen string.
combine oil and garlic in a bowl; brush over meat. mix basil, rosemary, sea salt, and black pepper together in a bowl; sprinkle evenly over the meat.
roast beef tenderloin in preheated oven until beginning to firm and is hot and slightly pink in the center, 40 to 50 minutes. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c).
1 9-inch unbaked pie crust (see footnote for recipe link)
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
preheat oven to 425 degrees f (220 degrees c).
whisk together pumpkin puree, egg yolks, and egg in a large bowl until smooth. add sweetened condensed milk, cinnamon, ginger, salt, nutmeg, and chinese 5-spice powder; whisk until thoroughly combined.
fit pie crust in a 9-inch pie plate and crimp edges.
pour filling into the pie shell and lightly tap on the work surface to release any air .
bake in the preheated oven for 15 minutes.
reduce heat to 350 degrees f (175 degrees c) and bake until just set in the middle, 30 to 40 more minutes. a paring knife inserted into the filling, 1 inch from the crust, should come out clean. allow to cool completely before serving.
