Summer Lasagna With Fresh Mozzarella, Sausage, And Basil

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/4 cup olive oil
• 2 medium onions, chopped
• 6 garlic cloves, minced
• 4 lbs roma tomatoes, roughly chopped
• 2 tablespoons chopped oregano leaves
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
• 3/4 lb sweet italian sausage (lamb, chicken, or turkey)
• 9 no-boil lasagna noodles
• 24 basil leaves, cut into thin strips
• 1 lb fresh mozzarella cheese, thinly sliced

Recipe

• 1 position the rack in the center of the oven; preheat oven to 350°.
• 2 make tomato sauce: heat a big saucepan over medium heat; swirl in ¼ cup olive oil, then add in the onions; cook about 2 minutes, until softened, stirring constantly.
• 3 add in the garlic; cook about 20 seconds, just until aromatic.
• 4 add in the tomatoes, oregano, sugar, salt, and pepper; bring to a simmer.
• 5 decrease heat to low; simmer 30-40 minutes, until the tomatoes break down and the sauce thickens; stir in the tomato paste.
• 6 meanwhile, heat a big skillet over med-high heat; swirl in 1 tablespoon oil; add in the sausage.
• 7 the moment the sausage starts to sizzle, decrease heat somewhat and continue cooking until the sausages are browned on all sides, about 8 minutes, turning every so often.
• 8 transfer sausages to a cutting board and let them stand for a few minutes until you can easily cut them into thin rings.
• 9 build or layer the casserole: in a 13x9 inch pan, spread 1 cup tomato sauce across the pan’s bottom; 3 no-boil noodles; 1 ½ cups tomato sauce, half the sausage rings, half the basil leaves; half the cheese slices, 3 no-boil noodles, 1 ½ cups tomato sauce, the remaining sausage rings, the remaining basil, the remaining cheese, the remaining noodles and finally, the remaining tomato sauce.
• 10 cover the pan with parchment paper, then aluminum foil.
• 11 bake for 35 minutes, then uncover pan and continue baking about 15 more minutes, until hot, bubbling, and set.
• 12 let stand at room temperature for 10-15 minutes before serving.

Suan Rong He Lan Dou (garlic-fried Snow Peas)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 300 g snow peas
• 1 tablespoon minced garlic (to taste)
• 1 green onion ( part only)
• 1 inch ginger (to taste)
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon msg (to taste)
• 2 teaspoons rice wine (to taste)
• 4 tablespoons vegetable oil (to taste)

Recipe

• 1 snap ends from snow peas, wash, drain, and chop into bite-size lengths.
• 2 cut onion and ginger lengthwise into tiny slivers. mince garlic.
• 3 heat empty wok over highest heat. add oil and swirl. add snow peas, and stir-fry until thoroughly hot.
• 4 add garlic, ginger, onion, rice wine, salt, msg, stirring quickly after each. stir-fry until fragrant, and serve as part of a chinese meal: rice, soup, and a balanced variety of dishes--one per person.

Ron's Crock Pot Mac And Cheese

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

Ingredients

• Servings: 4
• 2 cups uncooked elbow macaroni
• 2 tablespoons butter
• 2 cups velveeta cheese
• 1 cup sharp cheddar cheese
• 1/2 cup sour cream
• 2 eggs, beaten
• 1/2 teaspoon dry mustard
• 1 1/2 cups milk
• salt and pepper

Recipe

• 1 pour uncooked macaroni into crock pot. (no need to precook).
• 2 add butter, cheeses, and sour cream to crock pot.
• 3 combine beaten eggs with mustard and milk and pour mixture into crock pot.
• 4 add salt and pepper.
• 5 cook on low for 2 - 3 hours stirring occasionally to combine ingredients as cheese melts.
• 6 do not overcook or cheese will separate.
• 7 enjoy.

Sourdough Starter And Sourdough Rye Bread

Total Time: 3 hrs 20 mins Preparation Time: 2 hrs 45 mins Cook Time: 35 mins

Ingredients

• 2 cups unbleached flour
• 1 teaspoon fast-rising active dry yeast
• 1 cup lukewarm water
• 1 3/4 cups rye flour
• 1 cup lukewarm water
• 12 cups unbleached flour, plus extra for sprinkling (may replace 2-4 cups of the flour with whole wheat)
• 1/4 ounce fast-rising active dry yeast
• 1 cup lukewarm water
• 3 tablespoons caraway seeds (optional)
• 1 tablespoon salt
• sunflower oil, for greasing (or corn oil)
• cornmeal, for sprinkling

Recipe

• 1 make the starter:.
• 2 put the flour into a large bowl and stir in yeast. make a well, pour in the water and mix.
• 3 cover tightly and leave at room temperature for 2 days. or you could leave the starter in the refrigerator for up to 1 week.
• 4 make the sponge:.
• 5 put the rye flour into a large bowl, add 2 cups of sourdough starter and the water, and stir to mix. cover tightly and leave at room temperature for 8 hours or chill in the fridge for up to 2 days.
• 6 make the bread:.
• 7 put the flour into a bowl, add the sponge mixture , yeast, measured water, caraway seeds(if using), and salt, and mix to a soft and slightly sticky dough.
• 8 turn the dough into a large ungreased bowl, sprinkle the top with flour, cover loosely with oiled plastic wrap. leave in a warm place to rise for about 2 hours, until doubled in size.
• 9 lightly sprinkle 2 baking sheets with cornmeal. turn out the dough onto a lightly floured work surface and punch down with your fist. knead for 3-4 minutes, until smooth and elastic. halve the dough and form each half into a round. score the tops with a sharp knife.
• 10 place on the baking sheets, cover loosely with oiled plastic wrap, and leave in a warm place to rise for 45 minutes or until they have doubled in size.
• 11 place loaves in a 425*f. oven. fill a roasting pan with boiling water and place at the bottom of the oven. bake the loaves for about 35 minutes, until they are lightly browned. tap the bottoms to see if the loaves are cooked; they should sound hollow. leave to cool on wire racks. enjoy!

Steak, Zucchini And Rice Casserole

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

Ingredients

• Servings: 6
• 1 cup beef sirloin steak, cooked and chopped
• 1 medium zucchini, sliced
• 1 1/2 cups cooked rice
• 1 (10 ounce) can condensed cream of mushroom soup
• 8 ounces colby-monterey jack cheese, shredded
• 1 tablespoon salt-free garlic and herb seasoning

Recipe

• 1 preheat oven to 350° mix all ingredients together and put in a casserole dish sprayed with non stick spray oil. bake at 350° for 45 minutes or until zucchini is tender.

Summer Love Simple Pasta

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

Ingredients

• Servings: 6
• 4 tablespoons extra virgin olive oil
• 2 cups grape tomatoes, halved
• coarse salt and black pepper
• 4 garlic cloves, minced
• 1/2 cup wine
• 1/2 cup chicken stock
• 1/2 cup kalamata olive
• 1 tablespoon capers
• 2 tablespoons torn fresh basil
• 3 tablespoons freshly minced italian parsley
• 1 lemon, juice of
• 2 tablespoons unsalted butter
• 1 lb angel hair pasta or 1 lb linguine, cooked

Recipe

• 1 heat 2 tbsp olive oil in a large nonstick skillet over medium high heat. add tomatoes, seasoning with salt and pepper. sauté for a minute or so, and then add the garlic, being careful not to burn.
• 2 add wine and the stock; simmer 5 minutes. add the olives and capers and check for seasoning, adjusting if necessary. simmer another few minutes or until the sauce is slightly thickened. stir in the basil, parsley, lemon, and butter. remove from heat.
• 3 cook the pasta according to package directions; drain and add to the sauce. toss to evenly distribute the olives and tomatoes. drizzle with 2 tbsp of olive oil and garnish with black pepper and fresh basil and parsley if desired.
• 4 serve hot or at room temperature.

Sarasota's Simple Creamy Curry Crock Pot Chicken

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• 3 lbs chicken thighs, boneless skinless (about 10 thighs)
• 1 (16 ounce) jar salsa (i prefer a chunky style)
• 1 large onion, cut in quarters and thin sliced
• 1 cup sour cream (no low fat)
• 1 teaspoon garlic, minced
• 2 tablespoons curry powder
• 2 tablespoons fresh parsley, chopped fine
• 1/4 cup water
• 1 tablespoon olive oil
• salt
• pepper
• scallion, diced fine (optional)

Recipe

• 1 chicken -- in a large saute pan on medium high to high heat, add the oil and saute the chicken until lightly golden brown on each side. don't over cook, you are just getting a light sear on the chicken. remove from the pan and let cool.
• 2 crock pot -- once cool, add to the crock pot. note: if doing this step the night before, just add to the crock pot along with the cut onions in a baggie, put the lid on and put in the refrigerator until the am. it saves time so you don't have to sear the chicken in the morning.
• 3 if not, after you add the chicken, finish by mixing the curry powder and garlic right into the jar of salsa and pour that and the water right over the chicken. add in the sliced onion and put on the lid.
• 4 cook -- 6-8 hours on low. as we know, newer crock pots tend to cook hotter, and also the size and style matters as well. my oval takes 6 hours, 7 for my round one. however is you don't do the pan searing step, they may take longer and especially if you buy bone inches but i think 6 hours is a good starting time to check them.
• 5 finish -- one the chicken is done. remove from the heat to a plate and cover with foil. add the sour cream and parsley to the salsa for a nice creamy sauce. just stir to combine, it will heat up in just minutes.
• 6 serve -- i prefer to serve this over rice and maybe garnish with some diced scallions. this really is a nice easy dish with great flavor. enjoy!

Quick & Easy Chicken-sausage Gumbo

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

Ingredients

• Servings: 6
• 1/2 lb light smoked sausage, cut into 1/2 inch thick slices
• 1 -3 tablespoon vegetable oil
• 5 tablespoons all-purpose flour
• 1 cup coarsely chopped onion
• 1 cup chopped celery
• 2 garlic cloves, pressed
• 1 medium green bell pepper, chopped
• 2 cups chicken broth
• 1 (28 ounce) can diced tomatoes
• 1 -2 teaspoon creole seasoning
• 4 cups chopped cooked chicken
• hot cooked rice

Recipe

• 1 cook sausage over high heat in dutch oven 5 minutes, stirring often.
• 2 remove sausage with a slotted spoon.
• 3 drain on paper towels.
• 4 add enough oil to drippings in dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.
• 5 add onion and next 3 ingredients; cook 5 minutes, stirring often.
• 6 stir in broth and next 2 ingredients.
• 7 bring to a boil; cover, reduce heat, and simmer 5 minutes.
• 8 add sausage and chicken; simmer, covered, 5 minutes.
• 9 serve over rice.

Steak With Garbanzo Beans (chickpeas)

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 lb beef, cut into stir-fry sized strips (not hamburger meat, obviously)
• 1 -6 garlic clove, minced
• salt and pepper
• 2 tablespoons olive oil (approx- enough to coat the bottom of a pan)
• 1 medium onion, sliced into thin rounds
• 1 teaspoon paprika (or more)
• 1 (16 ounce) can chickpeas
• 1 bay leaf
• 1 teaspoon cornstarch (i used quite a bit more to make a sauce out of it)
• 1 tablespoon water (keep in ratio to cornstarch- i.e. if 3 teaspoons of cornstarch, then 3 tablespoons of water)

Recipe

• 1 sprinkle the beef with the garlic, salt, and pepper. mix until the meat is coated.
• 2 heat the oil in a large skillet or frying pan and sauté the meat over high heat for about 3 minutes.
• 3 reduce heat to medium, add the onion, paprika, chickpeas (with their liquid), and bay leaf. stir to blend.
• 4 in a small bowl, add the 1 tablespoon water to the 1 teaspoon cornstarch.
• 5 add the water-cornstarch mixture to the pan, and cook, stirring constantly, until the mixture thickens, about 3 minutes. reduce heat to low, cover and simmer for 30 minutes more.
• 6 as it simmers, add the extra cornstarch-water mixture for the sauce, and garlic powder, if it still isn't garlicky enough for you.
• 7 serve as is or over rice.

Roasted Red Pepper, Corn And Black Bean Soup

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 1 quart chicken broth
• 1 (15 ounce) can black beans, rinsed and drained
• 12 ounces roasted red peppers, drained and diced
• 1 cup corn
• 2 cups chopped onions
• 3/4 teaspoon dried thyme
• 1/8 teaspoon crushed red pepper flakes
• 1/8 teaspoon allspice
• 1/2 cup diced ham
• 2/3 cup uncooked long grain rice
• salt and pepper

Recipe

• 1 combine all ingredients, except, rice, salt and pepper, in slow cooker.
• 2 cook on high 4-6 hours, adding rice during the last 2 hours. season to taste with salt and pepper.

Stuffing Stir Ins

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 12
• assorted dried fruits and nuts
• turkey giblets, cooked
• chopped onion
• celery
• thyme
• cooked wild rice
• fresh cranberries
• flat leaf parsley
• roasted red pepper
• toasted pine nuts
• herbed goat cheese
• olive
• salami
• parmesan cheese
• sweet potato, baked
• bacon, cooked
• garlic, sauteed
• grapes, roasted
• fresh rosemary
• wild mushroom
• green onion, sliced
• chorizo sausage, cooked
• corn
• jalapeno pepper, sliced
• chestnuts, roasted and peeled
• fresh sage
• pomegranate seeds

Recipe

• 1 stir your choice of stir-in into prepared stuffing after it is cooked.

Oriental Rice Pudding With Rhubarb

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 6 figs, dried
• 1 vanilla bean
• 6 1/2 ounces short-grain rice
• 1 1/2 cups milk
• 1 cardamom pod
• 1 dash saffron
• 1 dash salt
• 3/4 ounce brown sugar
• 1/2 tablespoon lemon peel
• 1 lb rhubarb
• 1 3/4 ounces brown sugar
• 1 cinnamon stick
• 1 teaspoon lemon juice
• ground cinnamon, to taste
• 1 ounce pistachios, toasted
• mint leaf, for decoration

Recipe

• 1 chop dried figs and soak in tepid water.
• 2 scrape seeds from vanilla bean and bring with the milk, vanilla bean, cardamom pod, saffron and salt to a boil.
• 3 add rice, cook covered at low heat for about 20-25 minutes, stirring occasionally. add more milk if necessary.
• 4 cut rhubarb into 1 1/2'' pieces. bring 1 cup water with sugar and cinnamon stick to a boil, add rhubarb and cook about 4-6 minutes so that the rhubarb gets soft but does not fall apart.
• 5 remove rhubarb from water and place in a bowl.
• 6 remove cinnamon stick.
• 7 boil liquid until slightly syrupy, add lemon juice and pour over rhubarb. let cool.
• 8 remove cardamom pod and vanilla bean from milk rice, add sugar, drained figs and lemon peel.
• 9 fill into 4 serving bowls, top with rhubarb compote, sprinkle with cinnamon and chopped pistachios and garnish with mint leaves.

Stump Soup

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

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 garlic cloves, crushed and chopped
• 1 jalapeno, seeded and chopped
• 2 cups water
• 4 cups chicken broth
• 5 broccoli, bottoms sliced (about 3 1/2 cups)
• 2 carrots, sliced (about 1 cup)
• 1 teaspoon lawry's seasoned salt
• 1/4 teaspoon pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon ground ginger
• 1 cup quick-cooking barley (i like quaker brand)

Recipe

• 1 heat oil in a large soup pot. add garlic and jalapeno and saute for 1 minute.
• 2 pour in water and chicken broth and bring to a boil then add broccoli bottoms and carrots.
• 3 bring back up to a boil then add lawry's, pepper, crushed red pepper, lemon juice, ginger, and barley.
• 4 boil for 30 minutes, stirring occasionally.

Sourdough Scones

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

Ingredients

• 2 1/2 cups bread flour
• 1/2 teaspoon salt
• 1 teaspoon cream of tartar
• 1 teaspoon baking soda
• 1/2 cup sugar
• 1 teaspoon apple pie spice
• 1/3 cup cold butter
• 1 1/4 cups sourdough starter
• 2 tablespoons heavy cream (optional)
• coarse sugar, for sprinkling on top (optional)

Recipe

• 1 preheat oven to 400°f mix together all dry ingredients. cut butter into small-ish pieces and cut into flour mixture until crumbly. add starter. mix by hand until it all clings together. divide into 4 pieces. press each piece into a round shape, roughly ½ inches thick. cut each circle into 4 pieces. separate and place cut wedges, about 1 inch apart, onto a parchment paper lined baking sheet. after forming the rest of the wedges, i brushed the tops with heavy cream and sprinkled with coarse sugar.
• 2 bake for approximately 15 minutes, or until they just start to turn golden.
• 3 enjoy!

Subru Uncle's Sai Bhaji (spinach The Sindhi Way)

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 7 1/2 cups fresh spinach leaves
• 1 tablespoon extra virgin olive oil
• 9 garlic cloves, peeled, washed and finely chopped
• 2 medium onions, peeled, washed and finely chopped
• 2 inches piece ginger, peeled, washed and finely chopped
• 1 tablespoon cumin seed
• 2 medium green chilies, washed and slit
• 3 medium tomatoes, washed and finely chopped
• 4 teaspoons coriander powder
• 2 teaspoons turmeric powder
• 1/2 teaspoon red chili powder
• 3/4 th cup channa dal, washed thoroughly, soaked and drained
• 2 medium potatoes, peeled, washed and cut into cubes
• 2 teaspoons salt
• 1 1/2 cups water
• 1/2 bunch fresh dill leaves, finely chopped (or soya or shepu leaves)
• 1/2 bunch green sorrel, finely chopped (ambut chukka or khatti bhaji)

Recipe

• 1 1. buy 1 kg of spinach leaves and wash them thoroughly. separate the leaves from the stalks. chop the leaves finely to make 7 1/2 cups approximately of chopped spinach leaves.
• 2 2. take channa dal in a bowl. clean it to remove stones, dirt, etc. wash it thoroughly and then soak it in plenty of water for 20 minutes. drain before using for preparation.
• 3 3. heat oil in a pot/pressure cooker.
• 4 4. once it is hot, add cumin seeds and allow to crackle.
• 5 5. once the cumin seeds stop crackling, add chopped ginger and garlic. stir-fry for a few minutes or until the raw smell of ginger and garlic is gone.
• 6 6. fold in chopped onions and chopped green chillies. stir-fry until browned.
• 7 7. add all the spice powders i.e. turmeric, red chilli and corriander powders.
• 8 8. now add the drained channa dal. mix well and stir-fry for five minutes on medium heat.
• 9 9. fold in the cubed potatoes. mix well and allow them to cook for 5 minutes.
• 10 10. next add the chopped tomatoes and mix well. cook on medium-high flame until softened.
• 11 11. fold in the chopped spinach leaves, ambut chukka and fresh dill leaves. mix thoroughly.
• 12 12. add salt to taste and a cup of water. mix well.
• 13 13. cover and allow to pressure cook for upto 4 whistles. if you are cooking this in a pot, then cover the pot and allow to cook on medium-high flame for about 45 minutes or until this appears to be very mushy.
• 14 14. remove from heat and mash well. a good way to do this is to mash from all sides to the center gradually.
• 15 15. mix in 1/2 cup of water.
• 16 16. remove from flame and serve hot with brown rice pulao.

Seeni Sambal (sweet And Spicy Onion Relish)

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

Ingredients

• 3 large red onions, sliced
• 4 -5 garlic, sliced
• 1 small piece ginger, grated
• curry leaf, a few
• 1/2 tablespoon chili powder
• 2 -3 teaspoons jaggery
• 1 tablespoon tamarind extract (or use a small lime sized ball with minimum water to extract the pulp)
• 3 teaspoons oil
• salt, as needed

Recipe

• 1 heat oil in a pan, add the curry leaves, onions, ginger and garlic and sauté until the onion starts to brown.
• 2 add the chili powder, salt, tamarind extract and continue to cook on low heat until the onion comes together 20-25 minutes.
• 3 add the jaggery at the end when your required consistency is reached.
• 4 continue to cook for a few more minutes until the jaggery is incorporated well.
• 5 enjoy with rice, idli, dosai (i don't like those at all), chapathi or stringhoppers.
• 6 this condiment can stay for at least a week refrigerated.

Spicy Crock-pot Chicken Wings

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 2 lbs chicken wings
• 1 1/2 cups bottled barbecue sauce
• 1/4 cup honey
• 2 teaspoons prepared mustard (regular or spicy)
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon tabasco sauce
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Recipe

• 1 spread wings in a single layer on a baking sheet that has been sprayed with cooking spray.
• 2 sprinkle with salt and pepper.
• 3 mix sauce ingredients until thoroughly mixed.
• 4 broil wings, 4 inches away from heat, until nicely browned (about 10 minutes).
• 5 turn wings, sprinkle with salt and pepper, and broil until browned as above.
• 6 place browned wings in a crockpot.
• 7 pour sauce over wings.
• 8 cook 2 1/2 hours on high or 4-5 hours on low.
• 9 serve with french fries or, if you prefer, rice.

Spicy Dip

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

Ingredients

• Servings: 10
• 1 (8 ounce) package red beans and rice mix
• 1/2 cup picante sauce
• 2 cups mexican cheese, shredded

Recipe

• 1 prepare rice mix according to package directions.
• 2 add picante sauce and cheese. place mixture in food processor or blender. process until smooth. serve warm.
• 3 this mixture will thicken as it cools to room temperature. for best results, serve in dish with heating element.

Southern Rice

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

Ingredients

• Servings: 6
• 1 cup sliced celery
• 3/4 cup sliced green onion
• 3/4 cup chopped green bell pepper
• 2 3/4 cups chicken broth
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 cups long grain rice, uncooked
• 1/4 cup chopped pecans, toasted

Recipe

• 1 place a large nonstick skillet that has been sprayed with cooking spray over medium-high heat until hot.
• 2 add in the first 3 ingredients; stir/saute until crisp-tender.
• 3 stir in broth the the next 3 ingredients; bring to a boil.
• 4 add rice to a shallow 2-quart baking dish; add hot broth mixture.
• 5 cover and bake in a 350° oven for 30 minutes or until the rice is tender and the liquid is absorbed.
• 6 sprinkle with pecans.

Seduction Broccoli Casserole

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• 1 lb frozen broccoli cuts
• 1 (5 ounce) package broccoli cheese flavored rice
• 1 lb diced veleveeta cheese
• 1 (10 1/2 ounce) can cream of celery soup
• 2 cups shredded cheddar cheese
• 1/2 cup butter, cubed
• 1/4 cup milk
• 1 cup crushed ritz cracker

Recipe

• 1 mix up everything but crackers in a casserole.
• 2 put crushed crackers on top.
• 3 bake at 400 for 45 minutes.

Sourdough Starter 1950's Cookbook

Total Time: 120 hrs Preparation Time: 120 hrs

Ingredients

• 1 package active dry yeast
• 1/2 cup water
• 2 cups lukewarm water
• 2 cups sifted all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar

Recipe

• 1 dissolve yeast in 1/2 cup warm water.
• 2 stir in 2 cups lukewarm water, 2 cups flour, 1 tsp salt and 1 tblsp sugar.
• 3 beat until smooth.
• 4 let stand, uncovered, at room temperature 3-5 days.
• 5 stir 2-3 times daily, cover at night.
• 6 starter should have yeasty not sour smell.
• 7 cover and refrigerate till ready to make bread.

Steak, Peppers And Mushrooms, Oh-my!

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

Ingredients

• Servings: 6
• 1 1/2 lbs round steaks, cut in 1-inch strips
• 1 large red pepper, chopped thick
• 1 large green pepper, chopped thick
• 1 small onion, sliced
• 2 cups fresh mushrooms, sliced
• 3 garlic cloves, diced
• 3 tablespoons worcestershire sauce
• 1 (14 1/2 ounce) can tomato sauce
• 1 (14 1/2 ounce) can diced tomatoes
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 tablespoon oregano leaves

Recipe

• 1 in a large skillet (or a dutch oven), cook meat, onion and garlic until meat is brown.
• 2 once meat is browned, add peppers and mushrooms and cook until tender (about 5-8 minutes).
• 3 add rest of ingredients to pot and simmer for about 20 minutes.
• 4 serve plain, with rice or with mashed potatoes.

Quick & Easy Coconut Brown Lentils (vegan)

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

Ingredients

• 2/3 cup uncooked lentils (or 1 15-oz can)
• 1 (14 ounce) can coconut milk
• 1/8 teaspoon cardamom
• 1/4 teaspoon turmeric
• 1/4 teaspoon garam masala
• 1 teaspoon cumin seed
• 1/2 cup unsweetened desiccated coconut (fine-flake)

Recipe

• 1 wash and sort through the lentils to remove pebbles, bad ones, etc. (if using a can, just rinse and drain.) bring the coconut milk to a low boil and add the lentils and spices but not the shredded coconut.
• 2 loosely cover and let simmer for 20-25 minutes or until the lentils have softened. (if using canned-- this only needs 5-10 minutes for the flavors to impart.).
• 3 fluff up the lentils and mix in the coconut so it adds a nice crunch. serve with veggies and rice and enjoy.

Simple Picadillo

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

Ingredients

• 1 lb ground beef
• 1 small onion, chopped
• 1 small green pepper, chopped
• 2 -3 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can black beans, drained and rinsed
• 1/2 cup green olives
• 1/2 cup raisins

Recipe

• 1 1. in a large skillet, brown the ground beef with onion, green pepper and garlic over medium-high heat. drain.
• 2 2. add remaining ingredients and mix thoroughly. optional: add more garlic for stronger flavor.
• 3 3. cover, reduce heat and simmer for about 10 minutes, stirring occasionally.
• 4 4. serve hot over rice.

Subru Uncle's Indian Egg Curry My Picky-eater Bro, Manav, Loves!

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 4 teaspoons salt
• 4 small tomatoes, washed,peeled and chopped
• 6 tablespoons oil
• 2 inches fresh ginger, peeled,washed and finely chopped
• 7 -8 cloves fresh garlic, peeled,washed and finely chopped
• 2 medium green chilies, washed,ends trimmed and slit lengthwise
• 4 teaspoons fennel seeds
• 4 bay leaves
• 4 hard-boiled eggs, peeled and halved
• 5 tablespoons fresh coriander leaves, washed and chopped

Recipe

• 1 boil eggs in a pot alongwith plenty of water.
• 2 once the eggs have boiled, remove the water and allow the eggs to cool completely.
• 3 heat oil in a pot.
• 4 when its hot, add fennel seeds and bay leaf.
• 5 after 15 seconds, add ginger, garlic and the green chilli.
• 6 saute until the raw smell of ginger and garlic is gone.
• 7 add tomatoes and cook well until softened completely.
• 8 mix in salt.
• 9 now, very gently, add the halved boiled eggs.
• 10 mix the eggs carefully to coat with the masala.
• 11 garnish with corriander leaves and serve hot with chappatis (rotis/indian flatbreads) or with bread or cooked long-grain basmati rice.

Spicy Drumsticks With Pasta

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

Ingredients

• Servings: 4
• 8 medium chicken drumsticks
• 1 medium onion
• nonstick cooking spray
• 6 ounces vegetable juice, spicy hot (3/4c.)
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 0.75 (8 ounce) package bow tie pasta
• parsley sprig, for garnish

Recipe

• 1 remove skin from drumsticks. dice onion. spray a 10-inch skillet with cooking spray. over medium-high heat, cook drumsticks and onion until onion is golden and drumsticks are browned, turning drumstick , occasionally.
• 2 in a cup mix cornstarch with 1/2 cup water. stir cornstarch mixture, vegetable juice, and salt into drumstick mixture; heat to boiling. reduce heat to low; simmer, covered, 20 minutes or until juices run clear when chicken is pierced with a knife, turning drumsticks occasionally.
• 3 while drumsticks are cooking, prepare bow-tie pasta as label direct; drain; keep warm.
• 4 to serve, arrange drumsticks and sauce. on warm platter. spoon bow-tie pasta next to drumsticks. garnish with parsley.

Spicy Fragrant Pasta Puttanesca

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb pasta
• 1/2 cup finely chopped onion
• 3 tablespoons olive oil
• 6 medium garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes (or less to taste)
• 8 anchovies, crushed
• 1 (28 ounce) can italian plum tomatoes, seeded, chopped, strained, reserving liquid
• 3 tablespoons capers, drained
• 1/2 cup kalamata olive, pitted and coarsely chopped (3 ounces)
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• grated parmigiano-reggiano cheese (optional) or romano cheese (optional) or grana padano, garnish (optional)

Recipe

• 1 cook pasta in salted boiling water until al dente, and drain.
• 2 while pasta is cooking, heat oil in large skillet over medium heat. saute onions until translucent about 6-10 minutes.
• 3 add garlic, red pepper flakes, and anchovies. while stirring, cook until aromatic about 1-2 minutes.
• 4 add tomatoes, reserved juice, capers, and olives. bring to a boil.
• 5 lower heat. simmer, stirring frequently, until slightly thickened, about 5 minutes.
• 6 stir pasta into the sauce for 2 minutes until sauce adheres to pasta.
• 7 remove from heat. stir in parsley.
• 8 serve immediately. top with some grated cheese to taste if desired.

Spicy Fatboy Sausage Pasta

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

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 lb hot italian sausage (casings removed and crumbled)
• 4 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1 lb penne pasta
• 3 tablespoons butter
• 1 cup whipping cream
• 1/2 cup parmesan cheese, shredded
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 heat oil in hot pan, and add sausage, garlic and red pepper flakes.
• 2 break apart and cook until no longer pink and add cream — simmer on low.
• 3 add pasta to boiling water — when the pasta's ready, so is the sausage.
• 4 drain pasta and add to sausage.
• 5 add butter, parmesan cheese & parsley — mix well.
• 6 sprinkle with a little more cheese of course and serve.

Seitanic Red And Bean Jambalaya

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 tablespoons olive oil
• 1 recipe simple seitan or 16 ounces store-bought seitan, diced
• 1 green bell pepper, cut into 1/2-inch dice
• 1 large yellow onion, diced
• 2 stalks celery, diced
• 4 garlic cloves, minced
• 3 tablespoons tomato paste
• 1/2 cup cooking sherry or 1/2 cup vegetable broth
• 2 cups long-grain rice
• 28 ounces diced tomatoes
• 15 ounces beans
• 15 ounces red beans
• 1 bay leaf
• 4 -6 sprigs fresh thyme
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon dried paprika
• 1/2 teaspoon celery seed
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne
• 4 cups vegetable broth
• 1 teaspoon salt
• fresh ground black pepper

Recipe

• 1 preheat the oven to 375.
• 2 preheat a large oven-to-table dutch oven or heavy pot over medium-heat. saute the seitan in 2 t oil for 4-6 min, until lightly browned. remove from the pot and set aside.
• 3 add the remaining olive oil to the pot, then stir in the onion, celery, green pepper, and garlic. saute for 12-14 minutes, until the vegetables are very soft and a tad mushy. stir in the tomato paste and cook, stirring frequently, for another 4 minutes.
• 4 stir in the cooking sherry to deglaze the vegetables, cook for 30 seconds, then add the rice. stir the rice for about 4 minutes, then stir in the diced tomatoes, seitan, beans, bay leaf, all of the herbs, and the salt and pepper. bring to a simmer, pour in the vegetable broth, and return to a simmer. taste the broth and adjust the salt and pepper to taste.
• 5 if using a dutch oven, cover and place in oven for 30-35 minutes, until the rice is tender. if using a pot, transfer to a deep casserole dish, cover tightly with aluminum foil, and bake for 30-35 minutes. if using brown rice, increase the baking time to 40-45 minutes.
• 6 remove from the oven, stir the jambalaya, then cover and allow to sit for about 10 minutes before serving.

Ronald Reagan's Rancho Rice

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

Ingredients

• Servings: 8
• 1 cup onion (chopped)
• 4 tablespoons butter
• 4 cups rice (cooked)
• 2 cups sour cream
• 1 cup cottage cheese
• 1 bay leaf
• salt and pepper
• 16 ounces green chilies (whole or canned)
• 2 cups colby cheese or 2 cups longhorn cheese, shredded

Recipe

• 1 saute onion in butter until limp, add rice,cottage cheese, bay leaf, salt & pepper, mix well.
• 2 in a greased casserole dish, layer rice mixture, chilies, 1/2 cup cheese; repeat ending with a layer of rice. (reserve 1/3 cup cheese for topping).
• 3 bake for 25 minute at 375°f; remove from oven top with 1/3 cup cheese and bake 10 minutes longer.

Steak With Onion Gravy

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

Ingredients

• Servings: 6
• 6 cubed steaks (or round steak, cut in pieces)
• 1 cup flour
• 1 tablespoon pepper
• 1 tablespoon salt
• 1/8 cup oil
• 4 onions, sliced
• 1 package onion soup mix
• 1 cup water

Recipe

• 1 heat oil in dutch oven.
• 2 mix flour, salt, and pepper.
• 3 dredge steaks in flour mixture.
• 4 brown in oil.
• 5 sprinkle dry onion soup over steaks.
• 6 spread sliced onions over top.
• 7 sprinkle remaining flour over onions.
• 8 pour water over and cover and simmer 45 minutes.
• 9 stir occasionally.
• 10 serve with mashed potatoes, noodles, or rice.

Quick & Easy Chicken Tostadas

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

Ingredients

• Servings: 4
• 4 corn tortillas
• 1/2 cup vegetable oil
• 1 teaspoon salt
• 2 cups pre-cooked shredded chicken
• 1 (8 ounce) can enchilada sauce
• 3 tablespoons lemon juice
• 1 teaspoon chili powder
• 1 teaspoon season salt
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1 (14 ounce) can refried beans
• 1 cup shredded lettuce
• 1 small diced tomato
• 1/4 cup sliced olive
• 1 cup sharp cheddar cheese
• taco sauce

Recipe

• 1 heat oil & salt in a skillet and fry corn tortillas until brown and crispy.
• 2 shred chicken and season with enchilada sauce, lemon juice, chili powder, season salt, cumin and garlic powder; heat in a small pot until the chicken absorbs most of the sauce. if you like onion you can saute some and add to the chicken.
• 3 heat beans.
• 4 layer beans, cheese, chicken, lettuce, diced tomato, top with taco sauce. serve with my spanish rice recipe.

Spicy Eggplant And Lamb Hot Pot

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons oil
• 1 medium eggplant, cut into 2 cm cubes (200g)
• 500 g lamb mince
• 2 tablespoons chili-garlic sauce
• 1 teaspoon ginger, finely grated
• 4 spring onions, finely chopped
• 2 cups chicken stock
• 2 tablespoons soy sauce
• 2 tablespoons cornflour
• 1 teaspoon caster sugar

Recipe

• 1 heat oil in a heavy based casserole dish or saucepan over high heat.
• 2 cook eggplant for 4 min, stirring often.
• 3 place eggplant on paper towel. then drain all but 1 tbsp oil from pan.
• 4 cook lamb mince, chilli-garlic sauce, ginger and spring onions for 3-4 min, sitrring often.
• 5 combine chicken stock, soy sauce, cornflour and caster sugar in a small bowl. add to pan with eggplant, turn heat off but don't remove the pan, and quickly stir for 2-3 min until sauce is thickened.
• 6 serve with steamed rice.

Steak Tataki With Citrus Ponzu

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

Ingredients

• Servings: 4
• 2 lbs sirloin steaks, fat removed
• 8 garlic cloves, minced
• 6 shallots, minced
• 1/4 cup tamari soy sauce
• 2 ounces ginger, peeled & minced
• 2 limes, juice of
• 2 lemons, juice of
• 2 large red onions, very thin julienne
• 1/4 cup rice vinegar
• 1/8 cup tamari soy sauce
• 2 limes, juice of
• 2 lemons, juice of
• 4 green onions, chopped

Recipe

• 1 for the steak: in a large bowl, marinate sirloin steak in minced garlic, minced shallots, soy sauce, ginger, and the juice from the limes& lemons.
• 2 this should marinate for at least 2 hours in the refrigerator.
• 3 over a high using a saute pan or cast iron pan, sear the sirloin on all sides until charred but not overcooked.
• 4 place pan in a 400 degree oven until cooked.
• 5 steak should be rare to medium rare.
• 6 steak can be grilled also for the garnish: in a small bowl, marinate red onions in rice vinegar, soy sauce, and the juice from the limes& lemons, then set aside.
• 7 remove steak from refrigerator, slice very thin using a very sharp knife.
• 8 to serve: on a flat plate or platter, spread out the marinated red onions evenly.
• 9 layer sliced sirloin over the red onions.
• 10 garnish with chopped green onions this should be served slightly chilled.

Sancocho With Aji

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

Ingredients

• Servings: 6
• 1 cup fresh cilantro leaves, finely chopped
• 8 scallions, finely chopped ( and light green part only)
• 1/2 small scotch bonnet peppers or 1/2 small habanero pepper, seeded and finely chopped
• 1 tablespoon finely chopped onion
• 2 teaspoons fresh lime juice (about 1/2 lime)
• 3/4 cup water
• 1 small plum tomato, cored and finely chopped (optional)
• salt
• 3 tablespoons olive oil
• 2 large yellow onions, finely chopped
• 3 garlic cloves, finely minced
• 2 large tomatoes, cored, peeled, seeded and chopped
• 3 bay leaves
• 1 tablespoon finely chopped fresh thyme leave
• 2 lbs skinless chicken thighs, excess fat removed
• 2 lbs flanken beef ribs (also called cross-cut ribs)
• 2 green plantains, peeled and cut into 2-inch long pieces
• 2 ripe plantains, peeled and cut into 2 inch long pieces
• 1 bunch fresh cilantro, stems tied together with kitchen twine
• 14 cups chicken broth, homemade or 14 cups low sodium chicken broth
• 1 1/2 lbs small potatoes, peeled (red or )
• 3 cups diced pumpkin or 3 cups butternut squash
• 10 pieces frozen yucca root ((2-inches long)
• 4 ears corn, husked and quartered
• rice, for serving (optional)
• 1 medium hass avocado, halved, seeded, peeled and sliced for serving (optional)
• 6 tortillas, for serving (or arepas) (optional)

Recipe

• 1 for the aji:
• 2 place the cilantro, scallions, chiles, onions, lime juice and 3/4 cup water in a small glass bowl or jar with a tight fitting lid.
• 3 add the tomato if using, season with salt, to taste, and stir all of the ingredients together.
• 4 cover and set the aji aside at room temperature for several hours to allow the flavors to release into the liquid, then refrigerate until serving.
• 5 heat the oil in a large stockpot over medium heat for 1 minute.
• 6 add the onions and garlic and cook until they're soft and transparent, about 5 minutes, stirring occasionally.
• 7 add the tomatoes, bay leaves, and thyme and continue to cook 5 more minutes.
• 8 add the chicken and the beef ribs and cook until the tomatoes have disintegrated, about 15 minutes, stirring occasionally and skimming the foam from the top of the broth when necessary.
• 9 add the green plantains, cilantro, and chicken stock and bring to a boil.
• 10 reduce the heat to medium-low and simmer, covered, until the plantains are tender, 30 minutes.
• 11 using a slotted spoon, remove the chicken from the pot and set it aside.
• 12 add the potatoes, pumpkin, ripe plantains, yucca and corn and simmer, uncovered, until both are tender, about 20 minutes.
• 13 remove the cilantro and the bay leaves and return the chicken to the pot to re-heat it.
• 14 to serve, arrange a piece of chicken, some beef, plantains, and a few pieces of yucca and potatoes on each plate.
• 15 serve the broth in a small bowl, and the aji sauce on the side, along with a bowl of rice, corn, some avocados and arepas or tortillas on separate plates.

Spicy Garlic & Olive Oil Spaghetti

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

Ingredients

• Servings: 4
• 3/4 lb spaghetti
• 5 tablespoons extra virgin olive oil
• 8 minced garlic cloves
• 1/4 cup onions (chopped) or 1/4 cup yellow onion (chopped)
• 3/4 tablespoon chili pepper (minced)
• 1 teaspoon salt
• 1/2 cup parmesan cheese
• 1 green onion
• 1 large tomato

Recipe

• 1 cook spaghetti al dente.
• 2 combine the olive oil, minced garlic, onion, salt, and chili in small saucepan- sauté for two minutes over medium /low heat.
• 3 after the spaghetti is cooked and drained add the sautéed mixture.
• 4 add parmesan cheese, green onion and tomato.
• 5 add more salt or cheese if needed- enjoy!

Potato Purée With Hazelnut Oil

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

Ingredients

• Servings: 4
• 750 g floury potatoes, peeled and cut into chunks
• 2 bay leaves
• salt, to taste
• 4 tablespoons hazelnut oil
• 1/4 cup hot chicken stock
• 2 garlic cloves, finely chopped
• 2 tablespoons unsalted butter

Recipe

• 1 cook the potatoes with the bay leaves in boiling, salted water until they are tender; drain the potatoes and remove the bay leaves; return the potatoes to the pan - taking care that they do not burn - over a low heat to remove excess moisture; push the potatoes through a potato ricer, mouli or sieve until the texture is very fine.
• 2 return the potatoes to the pan over a medium heat and beat in 3 tablespoons of hazelnut oil; add the garlic to the stock and heat the chicken stock; add the hot chicken stock; and the butter and continue beating until the potatoes are smooth and light.
• 3 season with salt, to taste; place in a serving bowl and drizzle with the remaining hazelnut oil.

Romanian Pumpkin (bundewa)

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

Ingredients

• Servings: 4
• 1 1/2 lbs pumpkin, julienned
• 1 medium onion, finely chopped
• 1 tablespoon vegetable oil or 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon all-purpose flour
• 1 cup hot water
• 2 teaspoons fresh lemon juice
• 1/2 cup cream or 1/2 cup half-and-half

Recipe

• 1 peel and cut the pumpkin into thin julienne strips 2 inches long; set aside.
• 2 in a pan, melt together the oil and butter and lightly brown the onion. add the dill and salt and stir well, let sauté for 1 minute.
• 3 sprinkle the flour over and whisk well, then gradually whisk in hot water. stir until the mixture is smooth and slightly thick.
• 4 add the julienned pumpkin, cover, cook over low heat for 1 hour, or until tender. check occasionally and stir, making sure that mixture does not thicken too much or scald; you can add small amounts of water or chicken broth if necessary.
• 5 when pumpkin is tender, add the lemon juice, stir well.
• 6 while stirring, add the cream or half-and-half and heat well.
• 7 serve.
• 8 note: i think this would go really well with rice or egg noodles!

Stuffed, Baked Zucchini With Tomatoes And Rice

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

Ingredients

• Servings: 6
• 6 zucchini, medium size
• 1/2 cup butter
• 1 garlic clove, split
• 1 onion, medium size, chopped
• 1 cup rice, cooked
• 1 cup tomato, skins removed, chopped
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 cup parmesan cheese, grated

Recipe

• 1 cut the zucchinis in half lengthwise.
• 2 cook them in a skillet with a small amount of water until just tender, about 5 minutes.
• 3 drain; cool; scoop out seeds.
• 4 saute garlic in the hot butter until golden and discard the garlic. to this butter, add the onion and saute until golden.
• 5 add tomato, rice, oregano, cayenne, and salt; mix well.
• 6 lightly sprinkle the zucchini halves with salt.
• 7 fill the zucchini with the mixture and top with grated cheese.
• 8 arrange the zucchini in a single layer in a buttered baking dish.
• 9 bake, uncovered, at 450 degrees f. for 15 minutes and then brown under broiler.

Self-rising Flour Blend (gluten Free)

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 1/4 cups sorghum flour
• 1 1/4 cups rice flour
• 1/2 cup tapioca starch or 1/2 cup flour
• 2 teaspoons xanthan gum or 2 teaspoons guar gum
• 4 teaspoons baking powder
• 1/2 teaspoon salt

Recipe

• 1 thoroughly mix all ingredients in a bowl with a wire whisk. store in refrigerator for longer self-life.

Red Lentil Daal

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

Ingredients

• Servings: 6
• 2 cups red lentils (masoor daal)
• 6 -7 cups water
• 1 tablespoon turmeric
• 2 chopped tomatoes
• 1 dash crushed red pepper flakes (or more)
• 1 onion
• cilantro
• 3 lemons
• 1 tablespoon mustard seeds
• 1 tablespoon cumin seed

Recipe

• 1 1. toss part 1 in pot and get it boiling.
• 2 2. in the meantime, chop up ½ the onion and fry it on medium heat til it’s brownish. set aside.
• 3 3. when the lentils are boiling, skim off any starch foam, cover, and.reduce heat to medium.
• 4 4. chop 1 handful cilantro and juice 2 lemons.
• 5 5. when the lentils have reached the desired consistency (20 mins or so).
• 6 turn off the heat and stir in ¾ the chopped cilantro, the lemon juice.
• 7 (about 2-4t) and the onions. salt to taste.
• 8 6.last, in a frying pan, heat a little oil on high. add the mustard.
• 9 seeds (black are best but any kind is ok) and heat til they start to.
• 10 pop.
• 11 7.add the cumin seeds and fry for a few seconds longer, and chuck it all.
• 12 in the pot.
• 13 8. serve topped with the rest of the cilantro and a squirt more lemon.
• 14 over basmati rice.
• 15 9.optional tasty but fattening addition: 1-3t butter, melted in at the end.

Steakhouse Onion Beef & Pepper Stir-fry

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 1 lb boneless beef top sirloin steak, 3/4-inch thick
• 3 tablespoons cornstarch
• 1 (14 ounce) can swanson seasoned beef broth, with onions
• 1 tablespoon soy sauce
• 1/4 teaspoon garlic powder
• 2 cups green pepper strips or 2 cups red peppers, strips
• 4 cups hot cooked rice, cooked without salt

Recipe

• 1 slice beef into very thin strips. mix cornstarch, broth, soy and garlic powder until smooth.
• 2 stir-fry beef in medium nonstick skillet until browned and juices evaporate.
• 3 add peppers. stir cornstarch mixture and add. cook and stir until mixture boils and thickens, stirring constantly. serve over rice.
• 4 tip: for extra flavorful rice: cook rice in swanson® beef broth instead of water. no need to add salt or butter.

Stuffing Bake

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• 1 (6 ounce) box chicken flavor stuffing mix
• 1 (9 3/4 ounce) can chicken in water
• 1/2 medium onion, minced
• 1 (12 ounce) jar heinz homestyle turkey gravy
• 1/4 cup water
• 1/4 cup cheddar cheese, shredded

Recipe

• 1 preheat oven to 400 degrees.
• 2 spray a 2-qt casserole dish with cooking spray.
• 3 in a medium bowl shred chicken and mix with onion. add all ingredients except cheese.
• 4 pour into prepared dish and top with cheese.
• 5 cover with foil and bake 25 minutes until hot through.
• 6 turn oven to broil and remove foil.
• 7 cook until cheese starts to brown. 2-3 minutes.

Stuffed Zuccini Boats

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 1 extra large zucchini or 2 large zucchini
• 1 cup rice
• 1 lb hamburger
• 2 cups shredded mozzarella cheese
• 1/4 cup parmesan cheese
• 1 stalk celery, diced
• 1/2 small onion, diced
• 1/2 green pepper, diced
• 2 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 2 cups peeled garden tomatoes, chopped
• 1 (4 ounce) can tomato paste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• salt and pepper
• 1/2 cup cooking wine
• 3 tablespoons balsamic vinegar

Recipe

• 1 cook rice according to package directions.
• 2 wash zuccini thoroughly and pat dry. cut in half lenghthwise and scoop out seeds. salt and pepper flesh.
• 3 fry celery, onions, and green pepper in olive oil until translucent.
• 4 add minced garlic and ground beef. cook until beef is browned.
• 5 stir in rest of ingredients except cheeses.
• 6 divide filling among the zuccini and top with mozzarella and sprinkle parmesan on top.
• 7 put boats in a roasting pan or on a cookie sheet and tent loosely with foil. bake at 375 for 45 minutes.
• 8 remove foil and bake an additional 5 to 15 minutes - until zuccini is tender when poked with a fork.

Orange Rice

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

Ingredients

• Servings: 6
• 1 cup basmati rice
• 2 cups orange juice
• 1 tablespoon orange zest
• 3/4 cup shredded carrot
• salt and pepper
• 2 tablespoons sliced green onions

Recipe

• 1 cook the rice according to the package directions using orange juice in place of the water.
• 2 remove from heat and stir in the orange zest, carrot and green onion.
• 3 serve.

Southern Red Rice And Pecan Salad

Total Time: 1 hr 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1 cup uncooked wehani rice
• 1 cup uncooked long grain brown rice
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 cup pecans, coarsely chopped (4 oz.)
• 3 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1/4 teaspoon fresh ground pepper
• 1 pinch cayenne or 1 pinch hot sauce
• 5 scallions, minced ( and light green parts)
• 2 medium tomatoes, chopped
• 2 stalks celery, chopped
• 1 medium red bell pepper, chopped
• 1/2 cup dried currants or 1/2 cup raisins
• 1/2 cup chopped fresh parsley
• avocado, slices (to garnish)

Recipe

• 1 rinse both rices together in a sieve. in large saucepan, combine rice, 1/2 teaspoon salt, oregano, thyme and 3 1/2 cups water. cover and bring to a boil, then reduce heat to low and simmer until rice is tender and water is absorbed, about 45 minutes.
• 2 preheat oven to 350°f spread pecans in small baking pan and bake until toasted and fragrant, stirring once, about 7 minutes. set aside to cool.
• 3 in large shallow serving bowl, whisk together vinegar, oil, remaining salt, pepper and cayenne. add scallions, tomatoes, celery, bell pepper, currants and parsley and mix well.
• 4 when rice is done, remove from heat and let stand, covered, 5 minutes. fluff with a fork and stir into vegetable mixture. chill at least 15 minutes.
• 5 just before serving, stir in toasted pecans and garnish with avocado slices.

Seitan Bbq

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 2 teaspoons vegetable oil
• 4 ounces seitan
• 2/3 cup spicy barbecue sauce
• 2 round sandwich buns
• 6 slices dill pickles

Recipe

• 1 heat oil to med high heat.
• 2 add seitan and cook until brown on both sides. approx 5 minutes.
• 3 then add the bbq sauce and simmer 10 minutes.
• 4 pam a skillet and heat over medium. toast the sandwich buns on both sides [about a minutes].
• 5 spoon a little sauce on bottom bun's top. [a little unless you are a messy eater]
• 6 top with seitan, pickle slices and cap with top bun. serve asap.

Romano's Macaroni Grill - Shrimp Portofino

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4-5
• 3 tablespoons olive oil
• 2 tablespoons fresh garlic, finely chopped
• 1 cup mushroom, sliced
• 20 large shrimp, de-veined and tails removed
• 2 teaspoons salt
• 1 1/2 teaspoons black pepper
• 1/2 cup lemon juice, freshly squeezed
• 4 cups baby spinach, fresh
• 3 cups heavy cream
• 1/2 cup wine

Self-rising Cornmeal Mix

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• 3/4 cup cornmeal
• 3 tablespoons flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Recipe

• 1 mix together the corn meal, flour, baking powder and salt.
• 2 use as directed in your recipe.

Stuffed Zucchini Middle East Style

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 3 large zucchini
• 1 large onion, chopped
• 1 lb lean ground beef, uncooked
• 3/4 cup short-grain rice, uncooked
• 2 tablespoons parsley, chopped
• 1 teaspoon allspice
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups plain nonfat yogurt
• 1 egg
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 3 cloves garlic, minced

Recipe

• 1 preheat oven to 375 degrees.
• 2 cut zucchini lengthwise and remove seeds.
• 3 place cut side up in one or two large casseroles dishes (depending one the size of the squash.) spray a large skillet with oil cooking spray, gently cook onion until transparent.
• 4 combine cooked onions with ground beef, rice, parsley, allspice, salt and prpper, and mix throughly.
• 5 fill each zucchini boat with the meat mixture, mounding it up and packing it in.
• 6 pour 1 cup (240ml) water on the bottom of each pan, around the squashes.
• 7 cover pans tightly with aluminum foil, bake 45 minutes.
• 8 meanwhile, prepare yogurt sauce: in a heavy saucepan, combine yogurt, egg , cornstarch, and salt.
• 9 stir mixture over medium heat until it comes to a boil.
• 10 continue to stir and cook for 5 minutes; it will thicken slightly as it cooks.
• 11 add garlic and cook for another 2 minutes, stirring constantly.
• 12 when zucchini has cooked for 45 minutes, remove from oven, uncover, and pour yogurt sauce over zucchini.
• 13 return to oven, uncovered and cook for 10 minutes more.

Simple Red Beans And Rice

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 lb dried red beans
• 1 lb bacon
• 1 onion, chopped
• 4 garlic cloves, minced
• 4 cups chicken broth
• 1 teaspoon cajun seasoning
• 2 bay leaves
• 2 cups rice

Recipe

• 1 sort and rinse beans. add beans to a pot of water and bring to boil.
• 2 simmer beans for 1 hour. drain.
• 3 return to pot and add 4 cups chicken or vegetable broth.
• 4 add cajun seasoning and bay leaves.
• 5 prepare bacon and set aside.
• 6 saute onion and garlic in 2 tbsp bacon fat until soft (about 6 minutes).
• 7 add onions and garlic to pot of beans.
• 8 chop bacon and add to pot.
• 9 bring to a boil and then reduce heat until beans are just simmering.
• 10 simmer uncovered for 45 minutes to 1 hour (broth should reduce).
• 11 prepare rice according to package directions.
• 12 serve beans over rice.

Simple Oyako Donburi (oyakodon)

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

Ingredients

• Servings: 4
• 3/4 lb chicken breasts or 3/4 lb chicken thigh
• 6 large eggs
• 1 green onion
• 2 tablespoons light soy sauce
• 2 tablespoons mirin
• 1 cup dashi
• shredded nori (optional)

Recipe

• 1 finely chop the green onion.
• 2 cut chicken into bite-sized pieces.
• 3 marinate chicken in soy sauce and mirin for at least 10 minutes. if you don't have mirin, you can use sake and 1/4 tsp sugar. if you don't have sake, dry sherry can be used as well.
• 4 in another bowl, break the eggs. divide the yolks into halves. stir the eggs, but do not fully blend them.
• 5 in a saucepan, heat the dashi (substitute with chicken broth) to a boil. add the chicken and cook quickly, stirring constantly.
• 6 when the chicken is fully cooked, add the green onions and eggs in a circular motion. roughly stir the mixture.
• 7 in the traditional japanese recipe, you would turn off the heat when the eggs are half-cooked and then place the pot on a cold wet towel (to keep the eggs from cooking any further), but they don't worry about salmonella poisoning over there, so i prefer to fully cook the eggs.
• 8 serve on steamed rice and garnish with nori to taste.

Southern Macaroni And Cheese

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

Ingredients

• Servings: 8
• 4 cups cooked elbow macaroni
• 2 cups cheddar cheese
• 3 eggs (beaten)
• 1/2 cup sour cream
• 4 tablespoons butter (sliced)
• 1/2 teaspoon salt
• 1 cup milk
• 1/4 teaspoon pepper

Recipe

• 1 drain macaroni.
• 2 while hot add 1 1/2 cup cheese.
• 3 in a separate container mix all other ingredients.
• 4 pour macaroni and cheese in a casserole dish.
• 5 pour all remaining ingredients over mac and cheese; give a good stir.
• 6 top with cheddar cheese to your liking.
• 7 bake for about 30 to 40 minutes in a 350° oven.
• 8 enjoy!

Simple Ruz Bukhari

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 3
• 1 onion, chopped
• 300 g carrots, peeled and grated
• 2 tomatoes (puree in blender)
• salt, o taste
• 2 tablespoons ruz bukhari masala
• 300 g rice, washed and soaked
• 20 almonds
• 20 raisins
• 20 cashew nuts (halved)
• 2 tablespoons oil
• 1 can chickpeas, drained and washed

Recipe

• 1 heat the oil in pot and fry all nuts until golden.and remove from pot.
• 2 now add onion and fry for 2 mins now add carrots masala and tomato puree and mix it well.
• 3 now add water add 600ml water and bring it boil now add rice.
• 4 when water almost finish then add nuts and chickpeas and leave for 15 minutes.
• 5 serve hot.

Spicy Garlic Ginger Roti

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• 2 cups wheat flour
• 1/2 cup plain flour
• 2 tablespoons ghee
• 4 tablespoons dry wheat flour
• 1 tablespoon rice flour
• 2 teaspoons ginger, grated
• 2 teaspoons garlic, grated
• 4 tablespoons coriander leaves, chopped very fine
• 1 teaspoon fresh ground black pepper
• salt
• 1/2 cup ghee

Recipe

• 1 mix wheat, plain flour and salt.
• 2 rub in the 2 tbsp.
• 3 ghee.
• 4 add warm water to form soft pliable dough.
• 5 cover with moist cloth and keep aside for 30 minutes.
• 6 the spicy mixture should be dry.
• 7 divide dough into 9 portions.
• 8 make ball and roll into a chappati of 7" diameter.
• 9 use dry flour for dusting while rolling.
• 10 brush chappati with ghee.
• 11 sprinkle some of the mixture over it.
• 12 roll one more and place over the first.
• 13 apply ghee and sprinkle mixture.
• 14 follow with one more roti ending with spicy mixture.
• 15 gently press down and roll into a tight swiss roll.
• 16 cut the roll into 3 parts.
• 17 dust with dry flour.
• 18 keep aside.
• 19 repeat for other six rotis, making 2 more rolls.
• 20 take one piece, twist and flatten gently.
• 21 dust with flour and roll to a thick chappati.
• 22 shallow fry on hot griddle drizzling ghee on both sides.
• 23 press lightly and fry to a golden brown.
• 24 repeat with other pieces.
• 25 serve hot with fresh curds, sauce, jam or chutney.
• 26 note: leftover cold roti makes an excellent snack with your afternoon tea or coffee.
• 27 variations: make a sweet filling of dry flours, flaked desiccated coconut and powdered sugar, if desired.

Stuffing Casserole

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

Ingredients

• Servings: 4
• 1 (6 ounce) package seasoned stuffing mix
• 1 (14 ounce) can chicken
• 1 (15 ounce) can corn
• 1 (15 ounce) can chicken soup

Recipe

• 1 prepare stuffing as called fro on box (you can leave out the butter/margarine).
• 2 mix stuffing, soup, chicken & corn together and place in casserold dish.
• 3 bake at 350 until the casserole is warn through (about 15 min).
• 4 you can add cheese to the top if you would like.

Red Lentils

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup lentils (uncooked)
• 3 cups water
• 2 cups spaghetti sauce
• salt (to taste)

Recipe

• 1 add lentils, water and salt to rice cooker and press cook.
• 2 cook for 20 minutes or until lentils are soft.
• 3 add sauce and cook for 10 minutes on warm cook setting to consistency.

Stuffing For Poultry: Turkey Or Chicken

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 loaf bread
• 1/2-1 cup melted butter
• poultry seasoning
• 1 large onion, diced
• 3 stalks celery, diced
• 1/4 cup butter
• low sodium chicken broth (or broth)
• 3/4 cup pitted prunes
• 3/4 cup dried apricot
• 1/2-3/4 cup pecans or 1/2-3/4 cup pine nuts or 1/2-3/4 cup walnuts
• salt and pepper

Recipe

• 1 sweat the onion and diced celery in 1/4 cup butter until translucent or soft but not browned.
• 2 cube the bread. add the onion and celery to the cubed bread. now add poultry seasoning and salt and pepper to taste. (i use a lot of poultry seasoning but then i like it). add some or all of the melted butter to moisten cutting down on the amount of butter if you wish.
• 3 add chicken stock until the mixture is moist but not wet. toast the nuts in a hot frying pan without fat on the stove being careful not to burn the nuts.
• 4 add to the stuffing mixture. using kitchen scissors, cut the prunes and apricots into halves or quarters depending on the size you like and add to the mixture taste for seasoning and add more to taste if desired.
• 5 stuff bird loosely (cavity and vent ends). i don't truss the bird and take the legs out of the hole in the pope's nose so that they are loose -- this allows for more stuffing in the cavity.
• 6 stuffs one turkey.
• 7 the recipe can be downsized for chickens also. use less of everything but remember to taste. left over uncooked stuffing may be baked in the oven in a covered casserole along with the bird.

Southern Red Beans & Rice For The Pressure Cooker

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 1 1/2 cups onions, chopped
• 1 bell pepper, chopped
• 1/2 cup celery, chopped
• 3 tablespoons garlic, chopped
• 2 teaspoons kosher salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon fresh ground pepper
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 tablespoon worcestershire sauce
• 1 teaspoon liquid smoke
• 1 lb dried red kidney beans, sorted
• 7 cups water

Recipe

• 1 in your pressure cooker without the lid, heat the olive oil over medium heat. sauté the onions, bell pepper, celery, & garlic for about 5 minutes,.
• 2 add all the other ingredients, then attach pressure cooker lid & seal with rubber sealing ring and rocker weight installed. heat on high until the rocker begins to oscillate, then adjust heat down until the rocker weight oscillates to a slow rhythm (between 2 & 3 on my electric stove). cook 45 minutes. remove pot from heat & allow pressure to release.
• 3 after all pressure has been released, carefully remove the lid. remove the bay leaves with a slotted spoon. use a potato masher to partially mash the beans. stir over medium low heat for five minutes to allow the liquid to thicken, adding additional water if necessary. taste and adjust seasoning as necessary.
• 4 serve over hot cooked rice. garnish with green onion & hot sauce if you'd like.

Southern Oatmeal Pie

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

Ingredients

• 2 eggs, beaten
• 2/3 cup margarine, melted
• 2/3 cup sugar
• 2/3 cup corn syrup
• 2/3 cup uncooked oats, regular
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Recipe

• 1 combine all ingredients and pour into unbaked pie shell ( 9 in).
• 2 bake at 350* for 1 hour.
• 3 serve plain or with whipped cream.

Selkirk Bannock

Total Time: 3 hrs 5 mins Preparation Time: 2 hrs 20 mins Cook Time: 45 mins

Ingredients

• 3/4 cup milk
• 1/2 cup butter
• 3 cups unbleached flour
• 2 tablespoons sugar
• 1 (1/4 ounce) package instant yeast
• 1/2 teaspoon salt
• 2 1/2 cups sultanas (golden raisins)
• 1 egg yolk
• 1 tablespoon water

Recipe

• 1 in a small saucepan, heat the milk to simmering and remove from heat.
• 2 mix in the butter and stir until melted, and then let cool until lukewarm.
• 3 in a large bowl, mix the flour, sugar, yeast and salt.
• 4 stir lukewarm milk into the flour mixture until soft dough is formed.
• 5 turn dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
• 6 lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.
• 7 cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• 8 deflate the dough and turn it out onto a lightly floured surface.
• 9 knead in sultanas and shape into a large round loaf.
• 10 place the loaf on a lightly greased baking sheet, cover with a damp cloth and let rise until doubled in volume, about 60 minutes.
• 11 preheat oven to 375 degrees f (190 degrees c).
• 12 in a small bowl, beat together egg yolk and water.
• 13 brush risen loaf with egg yolk mixture, and bake until loaf is golden and bottom sounds hollow when tapped, about 40 minutes.
• 14 transfer to a wire rack to cool.