Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
season lamb with salt and pepper.
heat oil in a pot over medium-high heat. cook and stir lamb in hot oil until browned, 5 to 10 minutes. transfer lamb to a plate and return pot to heat.
reduce heat to medium-low. cook and stir onion and 2 tablespoons water in hot pot until water has evaporated and onion is soft and golden brown, 5 to 7 minutes. add garlic, serrano peppers, cumin, and coriander; cook and stir until fragrant, about 1 minute.
stir 2 cups water, chicken broth, and tomatoes into onion mixture. whisk in cornmeal and bring to a simmer over high heat, stirring often; add hominy, lamb, salt, and pepper to taste. reduce heat to medium-low and cook, stirring occasionally, until onion is soft and hominy mixture thickens, about 30 minutes. stir in cilantro and lime juice.
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
combine black beans, tomatoes, coconut milk, vegetable broth, green onions, ginger, cumin, turmeric, and garlic in a large saucepan; bring to a boil. reduce heat and simmer until desired consistency is reached, 30 to 45 minutes. season with salt.
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
in a large skillet over medium heat, heat butter and olive oil together. saute garlic powder and mushrooms until mushrooms are tender; about 3 to 5 minutes.
add crawfish and onions. reduce heat to low and cook for 5 minutes.
stir in parmesan cheese, parsley, and half and half. simmer for 5 minutes and stir in crushed red pepper and seasoning. salt and pepper to taste.
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 cup vegetable oil, divided
1 onion, chopped
4 cloves garlic, minced
1 jalapeno pepper, seeds and membranes removed, minced
1 thai chile pepper, seeds and membranes removed, minced
3/4 cup white
1 1/2 cups chicken stock
1/2 butternut squash, peeled and cut into 1-inch pieces
5 sprigs fresh thyme
3 bay leaves
1/4 cup sour cream
2 tablespoons chopped fresh parsley, or to taste
Recipe
Preparation Time: 15 mins
Cook Time: 8 hrs 15 mins
Ready Time: 8 hrs 30 mins
season flour with salt and freshly ground black pepper in a container with a lid. dredge chicken pieces in the flour to coat.
heat 2 tablespoons vegetable oil in a large skillet over medium heat. cook and stir chicken in hot oil until browned completely, 4 to 5 minutes per batch. put browned chicken pieces in the slow cooker.
heat remaining 2 tablespoons oil in the skillet over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. add garlic, jalapeno pepper, and thai chile pepper; continue to cook and stir until the garlic is fragrant, 2 to 3 minutes.
pour white over the onion mixture; cook at a simmer until the liquid reduces, 2 to 3 minutes; transfer to the slow cooker.
stir chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.
cook on low for 7 1/2 to 9 1/2 hours. stir sour cream into the stew and season with salt and pepper; continue cooking another 30 minutes. stir parsley into the stew.
4 ounces sliced fresh mushrooms (button, shiitake, or enoki)
1 (14 ounce) package firm tofu, cut into cubes
Recipe
Preparation Time: 30 mins
Cook Time: 15 mins
Ready Time: 45 mins
combine dashi, soy sauce, mirin, and sugar in a bowl and set aside.
soak noodles in boiling water for 1 minute. drain and rinse under cold water.
heat 2 tablespoons canola oil; cook and stir beef in the hot oil until no longer pink, 2 to 3 minutes. drain and set aside.
heat 1 tablespoon canola oil in the skillet; cook and stir onion, celery, carrot, and mushrooms until softened, about 4 minutes. stir in green onions, and dashi mixture, noodles, beef, and tofu. bring to a simmer. divide hot sukiyaki among four bowls and serve.
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
melt butter in a saucepan over medium-low heat. cook onions in melted butter until clear, 3 to 4 minutes.
pour clam juice into the saucepan. add the potato; bring the mixture to a boil. cook at a boil until potatoes are tender, about 10 minutes.
reduce heat to medium-low. stir heavy cream into the mixture; add clams. continue cooking until the clams are warmed, 2 to 3 minutes. season with salt and pepper.
1 (8 ounce) package cream cheese, softened and cut into 4 sections
Recipe
Preparation Time: 5 mins
Cook Time: 25 mins
Ready Time: 30 mins
stir zucchini, water, and chicken bouillon cubes together in a stock pot; bring to a boil. reduce heat to medium, place a cover on the pot, and simmer the mixture, stirring occasionally, until the zucchini is tender, about 20 minutes.
drop cream cheese into the soup; cook and stir until the cheese melts, about 5 minutes.
blend the soup with an immersion blender until smooth.
Preparation Time: 30 mins
Cook Time: 25 mins
Ready Time: 55 mins
preheat oven to 350 degrees f (175 degrees c).
mix water, yeast, salt, and sugar together in a large bowl. add all-purpose flour, whole wheat flour, olive oil, and corn oil; mix using your hands, adding more whole wheat flour if needed, until dough holds together. mix za'atar into dough until evenly incorporated (see notes).
shape dough, about 1/4 cup per piece, into rounds on a floured work surface. arrange rounds on baking sheets.
bake in the preheated oven until lightly browned, about 25 minutes.
Preparation Time: 10 mins
Cook Time: 15 mins
Ready Time: 25 mins
heat olive oil in a skillet over medium heat; saute onion until translucent, 5 to 10 minutes.
spread potatoes and broccoli a microwave-safe plate. cook in microwave until tender, 4 to 5 minutes.
place onion, potatoes, broccoli, milk, chicken broth, pepper, salt, ginger, and thyme in the vitamix® or blender. start on variable 1, slowly increase to variable 10, and end on high for 4 to 5 minutes. serve hot.
1/2 cup hot pepper sauce (such as frank's redhot®)
1/2 cup white sugar
vegetable oil for frying
10 chicken wings
1 1/2 tablespoons slivered green onions
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
chill a metal bowl in the freezer.
heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 2 to 3 minutes. add hot sauce and sugar to garlic; cook and stir until mixture is reduced and bubbling, about 5 minutes.
heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). cook wings in the hot oil until no longer pink in the center, about 10 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).
remove wings from hot oil using a slotted spoon and transfer to the chilled bowl. add garlic-hot sauce to wings and toss to coat. transfer coated wings to a serving platter and garnish with green onion.
place water in a 6-quart (or larger) pot. bring to a boil. place whole onion and bologna into the water and boil for 30 minutes, adding more water as needed.
add potatoes and cook until tender.
remove onion and add the beans. whisk the cornstarch and cold water together and also add. cook until thickened.
in a steamer or in a colander over boiling water, steam artichokes 45 minutes, until tender.
while artichokes are steaming, heat butter in a large pot over medium heat. saute leeks in butter until translucent. remove from heat.
scrape the flesh from each artichoke leaf and place in the pan with the leeks. scrape the prickly choke away from the heart of the artichokes, chop the hearts and add to the leek mixture. return to medium heat and stir to combine. pour in broth and heat through. slowly stir in milk, but do not boil. season with salt and pepper. serve hot.
1/4 cup chopped fresh parsley, or as desired (optional)
Recipe
Preparation Time: 20 mins
Cook Time: 35 mins
Ready Time: 55 mins
melt coconut oil with olive oil in a large pot over medium-low heat. cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes.
stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes.
pour vegetable broth into the pot, bring to a simmer, and cover the pot. reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes.
pour broth mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth.
return puree to pot and place over low heat. stir coconut milk, black pepper, nutmeg, and allspice into the puree. ladle into bowls and garnish with parsley.
1 large honeycrisp apple - peeled, cored, and diced
1/2 large yellow onion, diced
3 1/2 cups vegetable broth
1/2 cup almond milk
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr
Ready Time: 1 hr 20 mins
preheat oven to 425 degrees f (220 degrees c).
spread butternut squash cubes a baking sheet; season with 1 teaspoon salt and cinnamon.
roast squash in preheated oven until fork-tender, about 30 minutes.
melt coconut oil in a large pot over medium-high heat. stir curry powder and a few dashes salt into the oil. saute apple and onion in the seasoned coconut oil until softened, about 10 minutes.
pour vegetable broth and almond milk into the pot; add butternut squash and bring the liquid to a boil. reduce heat to medium-low and simmer about 20 minutes; season with salt.
pour soup into a blender no more than half full. cover and hold lid in place; pulse a few times before leaving on to blend. puree in batches until smooth.
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 cup vegetable oil, divided
1 onion, chopped
4 cloves garlic, minced
1 jalapeno pepper, seeds and membranes removed, minced
1 thai chile pepper, seeds and membranes removed, minced
3/4 cup white
1 1/2 cups chicken stock
1/2 butternut squash, peeled and cut into 1-inch pieces
5 sprigs fresh thyme
3 bay leaves
1/4 cup sour cream
2 tablespoons chopped fresh parsley, or to taste
Recipe
Preparation Time: 15 mins
Cook Time: 8 hrs 15 mins
Ready Time: 8 hrs 30 mins
season flour with salt and freshly ground black pepper in a container with a lid. dredge chicken pieces in the flour to coat.
heat 2 tablespoons vegetable oil in a large skillet over medium heat. cook and stir chicken in hot oil until browned completely, 4 to 5 minutes per batch. put browned chicken pieces in the slow cooker.
heat remaining 2 tablespoons oil in the skillet over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. add garlic, jalapeno pepper, and thai chile pepper; continue to cook and stir until the garlic is fragrant, 2 to 3 minutes.
pour white over the onion mixture; cook at a simmer until the liquid reduces, 2 to 3 minutes; transfer to the slow cooker.
stir chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.
cook on low for 7 1/2 to 9 1/2 hours. stir sour cream into the stew and season with salt and pepper; continue cooking another 30 minutes. stir parsley into the stew.
1/2 cup thinly sliced red and yellow bell peppers (1 1/2 inches long)
1 ripe olive, sliced
Recipe
Preparation Time: 30 mins
Ready Time: 45 mins
heat oven to 375 degrees f. remove dough from can; do not unroll. using serrated knife, cut roll into 20 slices.
place slices, cut side down, on ungreased cookie sheet to form turkey as follows: place 9 slices in half-circle shape. place 5 slices below that, then another 3, then 1 in center for head of turkey. place 2 slices to form feet of turkey, about 1 inch from head; squeeze dough to elongate.
bake 10 to 13 minutes or until golden brown. cool 1 minute; carefully loosen with pancake turner, and slide cooling rack to cool. place on serving platter. spread cream cheese spread over turkey.
top with cucumber slice for head, cauliflower florets, salad greens and sliced bell peppers. add olive slices for eyes, cut yellow pepper beak and red pepper wattle for turkey. cover and refrigerate until serving time. to serve, pull apart or cut into pieces.
1 (15 ounce) can white kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (12 ounce) can whole kernel corn, drained
3/4 cup shredded reduced-fat cheddar cheese
2 tablespoons chopped green onion, or to taste (optional)
Recipe
Preparation Time: 15 mins
Cook Time: 50 mins
Ready Time: 1 hr 5 mins
bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water until cooked through but firm to the bite, 10 to 12 minutes. drain.
heat olive oil in a large skillet over medium heat; cook and stir onion, green bell peppers, and garlic in the hot oil until onion is softened, 5 to 10 minutes.
mix tomatoes and their juices, tomato sauce, hot pepper sauce, chili powder, cumin, cayenne pepper, and black pepper into onion mixture; bring to a boil. add kidney beans, black beans, and corn; reduce heat to low, cover skillet, and simmer chili for 30 minutes.
stir macaroni into chili, cover skillet, and simmer until macaroni is heated, 5 minutes; top with cheddar cheese and green onions to serve.
clean out the cooking pumpkin; remove the skin and cut into 1/2inch dice.measure 3 cups of cut-up pumpkin.
in a saucepan, simmer the pumpkin, celery salt, curry powder, milk, and broth for about 30 minutes.stir to keep the milk from burning. season with salt and pepper.
if you are going to serve the soup in a pumpkin, boil 2 quarts of water. cut the top off of the pumpkin and clean out carefully.cut a notch in the top for the ladle to stick through. pour the boiling water into the pumpkin and swish around and then pour into sink. pour the soup into the pumpkin and serve with lemon wedges.
add half the shrimp to the pumpkin mixture and process in a food processor or blender until smooth. return to saucepan and simmer. add the remaining whole shrimp and simmer for 5 more minutes.
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. add yellow onion, garlic, taco seasoning, and red pepper flakes; cook and stir until onion is tender, about 10 minutes.
heat oil in a separate skillet over medium heat.
roll dough into a thin crust a work surface; cut into 6 equal pieces.
fry each piece of dough in the hot oil until golden, about 1 minute per side. transfer cooked flatbread to a paper towel-lined plate.
top each flatbread with ground beef mixture, cheddar cheese, and green onion.
4 jalapeno peppers, sliced into 1/2-inch-thick rings
4 serrano peppers, sliced into 1/2-inch-thick rings
1 red bell pepper, cut into chunks
1 cup chopped fresh cilantro
1/4 cup raw sugar
3 tablespoons minced garlic
2 1/2 tablespoons chopped fresh oregano
1 tablespoon cayenne pepper
6 limes, juiced, divided
1 tablespoon apple vinegar
Recipe
Preparation Time: 30 mins
Ready Time: 30 mins
combine green tomatoes, onions, jalapeno peppers, serrano peppers, and red bell pepper in a large bowl.
mix cilantro, sugar, garlic, oregano, and cayenne pepper together in a small bowl.
fill a blender with about 2 cups tomato mixture, 1 teaspoon lime juice, and 1/4 of the spice mixture; blend to desired consistency and pour into a large bowl. repeat blending with remaining tomato mixture, lime juice, and spice mixture, working in batches, until all ingredients are blended. stir vinegar into salsa.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
in a large pot over medium heat, cook turkey until browned. stir in onions, cover and cook 5 minutes.
stir in garlic, chili powder, cumin and cinnamon and cook until fragrant, about a minute. pour in tomatoes and bring to a boil. stir in broth, kidney beans, pinto beans and corn and bring to a boil again. then reduce heat and simmer 10 minutes, or until thoroughly heated.
2 1/2 cups fresh strawberries, cleaned, hulled and sliced
3/4 cup pink
1 (8 ounce) package cream cheese, softened
3/4 cup finely chopped white chocolate
2 teaspoons finely grated orange zest
2 tablespoons fresh orange juice
8 slices cinnamon raisin bread
2 tablespoons butter
1/2 cup maple syrup
Recipe
Preparation Time: 30 mins
Cook Time: 16 mins
Ready Time: 1 hr 6 mins
place the strawberries in a bowl with the and let marinate at least 20 minutes. drain the strawberries, reserving the . set aside 1/2 cup of strawberries for a garnish.
meanwhile, combine the cream cheese, white chocolate, orange zest, and orange juice in a separate bowl; stir and blend until smooth.
spread 4 slices of raisin bread with the cream cheese mixture. arrange the drained strawberries over the cream cheese. top with remaining 4 slices of raisin bread to make a sandwich.
melt the butter in a large skillet over medium heat. place the sandwiches in the skillet; cook until lightly toasted on each side, about 2 minutes per side.
place the toasted sandwiches on serving plates, and cut in half. drizzle evenly with maple syrup, and garnish with remaining strawberries. serve with the reserved .
brown the beef, spareribs and loin chops in a large heavy pot. put the browned meats and the smoked lamb butt with 1 cup of water into a separate, covered pan and simmer until tender, removing the lamb chops after about 30 minutes, the butt after 1 hour, the beef after 1 1/2 to 2 hours and the spareribs after 2 hours.
meanwhile, pour off all the fat from the first pot and put in the sauerkraut and one cup of water. stir in the chopped cabbage. cover and cook until cabbage is tender, about 30 minutes. remove lid and keep pot on a very low simmer.
in a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. remove most of the bacon fat and fry onions and flour until they just brown. mix into sauerkraut mixture.
as you remove the meats from the second pan, cut away fat and bone and cut the meat into small pieces. add to sauerkraut mixture.
skim the fat off the meat juices and add to sauerkraut mixture. take off skin from kielbasa and cut into slices. add to sauerkraut mixture with the tomatoes. salt, pepper to taste. bring to a boil, simmer 5 minutes and serve hot.
in a deep skillet over medium heat, cook spareribs in water to cover until meat begins to fall from the bone, 1 hour. drain.
in a large pot over medium heat, combine tomatoes, potato, carrot, onion, salt and 5 cups water. place the ribs in the pot, bring to a boil, then reduce heat and simmer 20 minutes, until vegetables are soft.
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 30 mins
preheat oven to 375 degrees f (190 degrees c).
mix flour, wheat germ, sugar, ginger, mustard, cinnamon, salt, and baking soda together in a bowl.
cut butter into the flour mixture with a pastry blender until the crumbles are the size of small peas. slowly add water to dough and stir with a fork until the mixture comes together to form a ball.
turn the dough ball a lightly floured surface and roll to about 1/4-inch thick; cut into small circles using a circular cookie cutter or a small, round glass. put circles a baking sheet with 2 inches between.
bake in the oven or until nicely browned, about 10 minutes.
in a large heavy pot, heat oil over medium heat. cut onions in half lengthwise, then slice thinly. place sliced onions in pot and toss to coat with oil. cover, reduce heat to medium-low, and cook, stirring occasionally, until onions are softened and beginning to color, 30 minutes.
increase heat to medium and cook, stirring occasionally, uncovered, until onions are amber in color, 45 minutes.
sprinkle onions with sugar and a little bit of salt; cook, stirring, until sugar melts and onions are caramel colored, 5 minutes. pour in and broth, and place cinnamon stick in pot. bring to a boil, then reduce heat, cover and simmer 1 hour.
stir the bread into the soup and cook, uncovered, stirring occasionally until the bread disintegrates, 30 to 45 minutes.
remove the cinnamon stick. whisk the soup to incorporate the bread. adjust seasoning. serve hot.
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
heat 1 teaspoon vegetable oil in a large, deep skillet over medium-high heat. add chicken breasts and cook until browned, about 4 minutes. reduce heat to medium, flip breasts, cover the pan, and cook until browned on the other side, about 5 minutes. remove to a plate and allow to cool before chopping into cubes.
return skillet to medium heat, add 1 teaspoon vegetable oil, onion, salt, and black pepper. cook and stir until onion turns translucent, 4 to 5 minutes. stir in garlic and cook until fragrant, about 1 minute.
stir ancho chili powder, cumin, flour, chipotle pepper powder, and oregano into the onion mixture; cook and stir for 2 to 3 minutes. add 1 cup of the chicken broth and stir, scraping up any brown bits off the bottom of the pan. stir in cornmeal and bring to a simmer.
stir in beans and 1 more cup chicken broth. cut cooled chicken breasts into cubes, add to the chili and bring to a simmer. add remaining cup of chicken broth, season with salt, black pepper, sugar, and cayenne pepper to taste; cook until heated through. serve garnished with green onions, sour cream, and cilantro.
Preparation Time: 20 mins
Cook Time: 40 mins
Ready Time: 1 hr
cook and stir lamb sausage in a large heavy pot or dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. remove sausage with a slotted spoon, leaving drippings in the pot. brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. pour into the pot and stir to dissolve any browned bits of food on the bottom of the pot. pour in chicken and beef broth and stir in brown sugar and spice. bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
puree soup with an immersion blender, leaving a few chunks of vegetables. pour in half-and-half and season with black pepper. divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.
Preparation Time: 25 mins
Cook Time: 35 mins
Ready Time: 4 hrs
boil water, sugar, oil, salt, orange rind, caraway seeds, and fennel seeds in a saucepan for 3 minutes. cool until warm
in a large bowl, whisk together 3 cups flour and yeast. stir in cooled orange rind mixture. beat with an electric mixer on medium speed for 2 minutes. blend in eggs. add 1 cup flour, and beat 1 minute on medium speed. add rye flour and enough additional white flour to make a stiff dough.
turn dough a lightly floured surface. knead for 8 to 10 minutes, or until smooth and satiny. shape into a ball. place in lightly greased bowl, turning to grease the surface. cover with a damp cloth, and place in a warm spot. allow to rise for 1 1/2 hours, or until doubled.
punch dough down, and divide in half. shape into 2 balls. let rest for 10 min. shape into 2 loaves, and place into ungreased 9 x 5 inch loaf pans. brush with oil. allow to rise for 1 hour, or until doubled in size.
bake at 400 degrees f (205 degrees c) for 30 to 35 minutes, or until done.
combine beef chuck, chorizo, garlic, vinegar, and soy sauce in a skillet over medium heat; cook and stir until beef chuck is browned and liquid is reduced, about 20 minutes. remove from heat.
heat olive oil in a pot over medium heat; cook and stir onion and green bell pepper in the hot oil until onion is translucent, 5 to 10 minutes. add tomato sauce and simmer until liquid is slightly reduced, 3 to 5 minutes.
stir beef-chorizo mixture into tomato sauce mixture; bring to a boil. reduce heat to medium-low, cover pot, and simmer for 30 to 40 minutes.
stir potatoes, peas, salt, and pepper into stew; simmer until beef is tender and potatoes are cooked through, 20 to 30 minutes. add water if needed.
1 dash hot pepper sauce (such as tabasco®), or to taste
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr 40 mins
Ready Time: 2 hrs
melt margarine in a large pot; cook and stir beef chuck until browned, about 10 minutes. stir in onion, red bell pepper, and green bell pepper. continue to cook and stir until vegetables are golden, about 10 minutes more. add 1 1/4 cup water, tomato paste, paprika, and garlic salt. simmer until beef is almost tender, about 1 hour.
stir 5 cups water and beef bouillon into beef and onion soup; continue to simmer until beef is tender, about 30 minutes more.
mix 3 tablespoons cold water with cornstarch in a bowl; pour mixture into soup. bring soup to a boil, stirring constantly, until thickened, about 5 minutes. season with worcestershire sauce, marjoram, and hot pepper sauce.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
wipe mushroom caps with a damp cloth. trim stems and coarsely chop mushrooms. in a 6-quart pot, melt butter with onion. add mushrooms and cooking . cook over high heat, stirring occasionally, 8-10 minutes or until most, but not all, of the liquid is absorbed. sprinkle flour over mushrooms; stir in milk, broth, soy sauce and sage. bring to a boil, then immediately reduce heat. simmer gently 10 minutes, stirring occasionally.
remove soup from heat. use an immersion blender to puree soup. or pour soup into a blender in three batches. blend each batch until smooth and return to pot to keep warm. serve garnished with sniped chives or mild green onion.
combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag; set aside. toss chicken with flour mixture to completely coat.
heat oil in large nonstick skillet over medium high heat; add chicken to skillet. saute chicken until lightly browned about 6 to 8 minutes.
remove any floating beans; drain water and place beans in slow cooker. add vegetables, chicken broth, 1/2 cup salsa verde and water to the slow cooker.
place chicken in slow cooker; stir to combine ingredients.
cook on high for 4 to 6 hours or low for 7 to 9 hours or until beans are tender. stir in remaining salsa verde, evaporated milk, cheese and cilantro. serve with sliced jalapenos and additional cilantro, if desired.
Preparation Time: 30 mins
Cook Time: 45 mins
Ready Time: 1 hr 15 mins
in a large skillet over medium high heat, fry the bacon for 15 minutes, or until crisp. transfer bacon to paper towels but leave the grease in the skillet.
reduce heat to medium, add the onions and saute in the bacon grease for about 15 minutes, or until translucent and tender. stir in the and the thyme and simmer for 5 more minutes. add the salt and ground black pepper.
preheat oven to broil.
then pour in the beef stock, bring to a boil, reduce heat to low and simmer for about 30 minutes. crumble the bacon, reserve 4 tablespoons and add the rest to the soup.
place 1 tablespoon of into each of 4 individual oven-safe bowls. lay a slice of bread into each bowl, then ladle the soup into each bowl. top with the cheese and sprinkle with the remaining bacon.
place in the oven and broil for about 3 to 5 minutes, or until the cheese is melted and bubbly. (note: be careful when removing the bowls as they will be hot.)
in a large stock pot, brown sirloin, celery, onion, and garlic in olive oil until onions are translucent.
add , bay leaf, tomatoes, tomato paste, cumin, red pepper flakes, sugar, potatoes, and hot pepper sauce. bring the mixture to a rapid boil, and then reduce heat. continue to cook for 30 minutes, or until meat is tender. stir occasionally to keep meat from sticking to the pan.
stir in navy beans, and heat through. serve hot, garnished with parsley and cilantro.
Preparation Time: 30 mins
Cook Time: 30 mins
Ready Time: 1 hr
heat a large skillet over medium-high heat. cook and stir italian sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes; drain and discard grease. add andouille sausage; cook and stir until browned, 3 to 5 minutes.
heat olive oil in a stockpot over medium heat; cook and stir celery, zucchini, yellow squash, red bell pepper, yellow bell pepper, and orange bell pepper in the hot oil until slightly tender, 5 to 10 minutes.
mix the sausage mixture, black beans, great northern beans, vegetable juice, and chicken stock into vegetable mixture. bring to a boil, reduce heat, and simmer. stir in tomato paste, oregano, basil, and garlic pepper; simmer until flavors blend, about 15 minutes.
preheat oven to 500 degrees f. arrange tomato halves, cut sides up on a foil-lined baking pan. sprinkle tomatoes with salt, sugar and parsley, then drizzle with olive oil.
roast tomatoes until soft but still intact, 30 to 40 minutes.
in food processor, combine avocados, lime juice, water, olive oil, salt and pepper; process until smooth. in medium bowl, combine avocado sauce; stir in chives or scallions. separate english muffin halves and brush with olive oil; bake in preheated oven until edges are brown, about 8 minutes.
while muffins are cooking, fill a 12-inch heavy skillet with water until half-full; bring water to a simmer, then add vinegar. break an egg into a small cup, then carefully pour the egg into the water. repeat with remaining eggs, poach eggs at a simmer for 3 to 4 minutes or until whites are firm but yolks are still runny. to drain, transfer eggs with a slotted spoon to paper towels and sprinkle with salt and pepper.
to assemble, place roasted tomatoes on top of english muffins. top each tomato with an egg, then transfer muffins to 4 plates. spoon avocado sauce over eggs and sprinkle with crumbled bacon.
7 small white potatoes, peeled and sliced 1/4 inch thick
6 (3 ounce) fillets whitefish
3 large onions, peeled and thinly sliced
salt and pepper to taste
2 (10.75 ounce) cans manhattan style clam chowder
1 (28 ounce) can crushed tomatoes
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr
Ready Time: 1 hr 30 mins
line the bottom of a large pot with bacon. place a layer of potatoes over the bacon; then a layer of fish, in bite-size pieces; then a layer of onion slices, without separating the rings; and finally salt and pepper. repeat layers, not including bacon, and finish with a final potato layer. top with the chowder and crushed tomatoes. pour in enough water so that all is covered.
cover and simmer, without stirring, over medium heat, until potatoes are tender -- 1 hour.
Preparation Time: 20 mins
Cook Time: 45 mins
Ready Time: 1 hr 5 mins
preheat an oven to 350 degrees f (175 degrees c). spray a 9x13 inch baking dish with nonstick cooking spray.
heat olive oil in a large skillet over medium heat. cook the onion in the oil until translucent, about 5 minutes. stir in the ground buffalo. cook, breaking up meat with a spoon as it browns, about 10 minutes. sprinkle the contents of 1 taco seasoning packet over meat and onion; mix well.
combine the remaining packet of taco seasoning mix and the refried beans in a small bowl. spread seasoned beans in the prepared baking dish. layer the buffalo and onion mixture, guacamole, and sour cream over the beans. top with the black olives, green onions, jalapenos, and the shredded cheddar cheese.
bake in the preheated oven until the cheese is melted, and the ingredients are hot, about 30 minutes.
2 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 cube beef bouillon
1 1/3 cups hot chicken broth
2 large onions, coarsely chopped
1 teaspoon greek seasoning
1/4 teaspoon ground black pepper
2 bay leaves
1 (8 ounce) package shredded cabbage
5 stalks celery, sliced
1 (8 ounce) can whole plum tomatoes, coarsely chopped
1 (8 ounce) can tomato sauce
salt to taste
Recipe
Preparation Time: 15 mins
Cook Time: 2 hrs 5 mins
Ready Time: 2 hrs 20 mins
cook and stir beef in a large saucepan or dutch oven until browned, about 5 minutes; drain excess grease.
stir beef bouillon into chicken broth in a bowl until dissolved; add to beef.
mix onions, greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more.
stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. remove and discard bay leaves before serving.
12 ounces cod (or other lean white-fleshed fish fillets), cut into bite-size pieces
1/4 teaspoon crushed rosemary
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram
1/2 pound shrimp, peeled and deveined
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
heat 1 tablespoon of the oil in a dutch oven over medium-low heat. add the onion and garlic and cook, stirring occasionally, until the onion is soft but not browned, about 5 minutes.
crumble in the saffron; add the fennel seeds and the red pepper flakes. cook for 1 minute.
add the classico sauce, seafood stock and 1/4 teaspoon of the salt. bring to a boil; reduce the heat to low and simmer until the onion is tender, about 20 minutes.
place the fish in a bowl and sprinkle with the remaining 1/4 teaspoon salt and the rosemary, thyme, and marjoram. add the shrimp and the remaining tablespoon oil. toss gently to coat.
place the fish and shrimp into the tomato base mixture. cook over medium-low heat until the shrimp is opaque throughout and the fish begins to flake apart, about 5 minutes.
3 leeks, thinly sliced (white and pale green parts only)
2 stalks celery, chopped
2 cloves garlic, minced
4 red potatoes, cut into 1-inch pieces
4 cups chicken broth
2 cups water
1/2 teaspoon dried thyme
1/2 teaspoon ground paprika
1 pinch cayenne pepper
salt and ground black pepper to taste
3 sprigs fresh thyme
1 cup frozen sweet corn
1/2 cup milk
18 large tiger shrimp
2 tablespoons cornstarch
1 tablespoon water
1 tablespoon chopped fresh parsley
Recipe
Preparation Time: 35 mins
Cook Time: 6 hrs
Ready Time: 6 hrs 35 mins
cook and stir bacon in a skillet over medium heat until evenly browned, about 10 minutes. drain bacon on a paper towel-lined plate, reserving about 1 tablespoon bacon grease in the skillet.
cook and stir leeks and celery in bacon grease over medium heat until leeks soften, about 5 minutes.
stir garlic into leek mixture until fragrant, about 2 minutes more. transfer mixture to a slow cooker.
place drained bacon, potatoes, chicken broth, 2 cups water, dried thyme, paprika, cayenne pepper, salt, and black pepper in the slow cooker.
tie sprigs of fresh thyme together with kitchen string and add to the slow cooker.
cook on high for 4 hours; add corn and cook for 1 more hour.
reduce heat to low; stir in milk and cook uncovered until slightly thickened, 30 to 40 minutes.
meanwhile, bring a pot of water a boil. cook tiger shrimp in boiling water until they are bright pink and no longer translucent in the center, about 3 minutes. drain. allow shrimp to cool slightly before peeling.
mix cornstarch and 1 tablespoon water in a bowl until combined.
stir cornstarch mixture into slow cooker and heat until the soup thickens, about 3 minutes.
stir peeled shrimp and parsley into soup. remove fresh thyme sprigs and season soup with salt and black pepper before serving.
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr 10 mins
place whole poblano peppers on the grate of a stove-top gas burner set to medium-high. rotate peppers over the flame using a set of tongs until the outer skin blackens and blisters and is charred on all sides. transfer peppers to a paper bag, tightly close the bag, and set aside for 20 minutes. remove peppers from bag and peel off charred skin. trim stems and seeds; discard. chop peppers and set aside.
melt butter over medium-high heat in a large stockpot. add onion; cook and stir until lightly browned around the edges, 5 to 7 minutes.
pour into the pot over onions; bring to a boil while scraping any browned bits off of the bottom of the pot. reduce heat to medium-low and simmer until onions are well browned, about 5 minutes.
stir in chicken stock, fresh tomatoes, canned tomatoes, poblano chiles, carrot, bay leaf, orange zest, thyme, paprika, salt, and pepper. bring to a simmer and cook until the vegetables are soft, about 30 minutes. remove bay leaf and discard.
pour the mixture into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. puree in batches until smooth. strain soup through a fine mesh sieve back into the stockpot. alternately, use a stick blender and puree the mixture right in the pot.
return pureed soup to a simmer; stir in cream. season with salt and black pepper to taste. serve topped with a dollop of creme fraiche and chopped basil.
Preparation Time: 20 mins
Cook Time: 50 mins
Ready Time: 1 hr 10 mins
stir the antelope, bell pepper, onion, and chives together in a large pot over medium heat until the vegetables are very tender and the antelope has browned, about 10 minutes. stir in the corn, red potatoes, celery, tomato, beef broth, water, and macaroni. bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes more. season to taste with salt, pepper, and garlic powder before serving.
Preparation Time: 5 mins
Cook Time: 25 mins
Ready Time: 30 mins
in a non-metallic 2 quart casserole dish, stir together potatoes, carrot, onion, parsley and butter. cover and microwave on high for 5 minutes, stirring once or twice. season with salt and pepper.
in a medium bowl, beat together, eggs, milk, mustard and hot pepper sauce. stir in cubed ham. pour egg mixture into casserole, stir to combine.
cover dish and microwave on high for 3 minutes. draw cooked egg toward middle of dish and microwave on medium for 10 to 12 minutes. if you do not have a turntable rotate dish 2 to 3 times. sprinkle cheese on top, cover and microwave for 30 to 60 seconds until cheese is melted. let stand 5 minutes before serving.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
melt butter in a large pot over medium heat. stir flour, sea salt, celery salt, and black pepper into the butter. gradually stir half-and-half into the mixture, taking care that no lumps form. add lobster stock; stir. reduce heat to low and simmer, stirring constantly, until the soup begins to thicken, about 15 minutes.
stir lobster, tomato paste, onion, and celery into the soup; season with paprika, thyme, and seafood seasoning. continue cooking the soup to heat the onion and celery, about 10 minutes. add cream; stir. cook until hot, about 5 minutes.
4 cups fresh pumpkin flowers, washed and coarsely chopped
1 1/2 cups heavy cream
salt and pepper to taste
Recipe
Preparation Time: 30 mins
Cook Time: 40 mins
Ready Time: 1 hr 10 mins
preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. line a baking sheet with aluminum foil. cut the poblano pepper in half from top to bottom; remove the stem and seeds, and place the pepper, cut side down, the prepared baking sheet. cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. place the blackened pepper into a bowl, and tightly seal with plastic wrap. allow the pepper to steam as it cools, about 10 minutes. once cool, peel the skin from the pepper.
melt the butter in a large sauce pan over medium-low heat, and cook and stir the onions until translucent, 3 to 5 minutes. stir in the garlic, cook and stir for another 2 to 3 minutes until cooked but not browned, and add the zucchini, corn, and carrots. cook and stir the vegetables until tender, about 15 minutes. pour in the tomato puree and water, and add the epazote, chicken bouillon cubes, and peeled poblano pepper. bring the mixture to a boil, reduce heat, and simmer for about 10 minutes.
working in batches if necessary, pour the soup into a blender and blend until smooth. pour the blended soup into a large saucepan, and bring to a simmer over medium-low heat. stir in the chopped pumpkin flowers, and simmer until cooked and tender, 5 to 10 minutes. stir in the cream, mix well, and add salt and pepper to taste.
Preparation Time: 30 mins
Cook Time: 50 mins
Ready Time: 1 hr 20 mins
preheat an oven to 375 degrees f (190 degrees c).
whisk the flour and baking powder together in a mixing bowl. cut the margarine into the flour mixture with a knife or pastry blender until the mixture resembles fine crumbs. fold the sunflower seeds and parmesan cheese into the mixture. add most of the milk and mix to a firm dough.
turn the dough out a lightly floured surface and lightly roll to a thickness of 3/8 inch. cut into 2-inch rounds and arrange on a baking sheet. brush the tops of the biscuits with the remaining milk.
bake in the preheated oven until the biscuits are lightly browned and no longer wet in the middle, about 20 minutes. set aside.
heat the oil in a large pot over medium-high heat; cook and stir the onion, carrots, turnips, yam, celery, and broccoli in the hot oil until the vegetables are soft, about 10 minutes. season with the coriander, oregano, basil, salt, and pepper; add the tomatoes and vegetable broth. simmer the mixture until hot and the liquid has reduced slightly, about 20 minutes. serve in bowls topped with the mini-biscuits.
Preparation Time: 30 mins
Cook Time: 10 mins
Ready Time: 40 mins
whip the cream in a medium bowl until stiff and season with salt and pepper. set aside 1 ounce of the blue cheese, and mash the rest with a fork in a separate bowl. stir in the basil, oregano and thyme, then fold in the whipped cream.
place a 3 inch metal ring (or biscuit cutter) a serving plate, and fill the bottom with walnuts. spoon the whipped cream mixture into the ring, and smooth the top. carefully remove the ring. sprinkle the remaining blue cheese and grapes over the top.
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
preheat oven to 400 degrees f. line a baking sheet with parchment paper.
separate rolls into 18 pieces. set aside.
heat oil in a small skillet over medium heat; add garlic and saute until tender, about 1 to 2 minutes. do not brown garlic. remove from heat and add pepper, cool slightly, about 10 minutes. add 1cup asiago cheese and walnuts and mix to combine.
roll each sister schubert's soft dinner roll piece in cheese mixture and place on prepared pan.
bake 7 to 10 minutes or until golden brown. in a small bowl combine the remaining 3 tablespoons cheese and basil together and sprinkle over bites. serve warm.
place bacon in a large heavy-bottom pot and cook over medium-high heat until crispy, about 10 minutes. add onions and celery to bacon and stir until coated in bacon grease; add garlic.
pour 1 quart water over onion mixture and cover pot; steam vegetables until partially tender, about 5 minutes. add remaining 1 quart water and cream; reduce heat to medium.
melt butter in a saucepan over medium heat; stir flour into melted butter and cook until mixture forms a paste. add potatoes to flour-butter paste and cook until paste is lightly browned and the raw flavor of flour is gone, about 5 minutes. slowly stir potato mixture into vegetable and cream mixture and cook until soup is smooth, potatoes are tender, and temperature is 170 degrees f (75 degrees c) to 180 degrees f (80 degrees c), 30 to 40 minutes.
cook and stir corn and red bell pepper together in a cast iron skillet over medium heat until golden brown, 10 to 15 minutes. mix corn mixture into soup and season with red pepper flakes, salt, and pepper.
1 fresh jalapeno pepper, sliced into rings, or to taste
Recipe
Preparation Time: 20 mins
Cook Time: 5 hrs 15 mins
Ready Time: 5 hrs 35 mins
heat oil in a large pot over medium-high heat. cook beef shank, oxtail pieces, and ginger in hot oil, turning occasionally, until browned, 3 to 5 minutes per side. add star anise, fennel seed, coriander seed, cloves, cinnamon stick, and cardamom pod to the pot and saute until fragrant, about 30 seconds.
stir water, onion, garlic, white sugar, and bay leaf into beef mixture; bring to a boil, reduce heat to low, and simmer until broth is flavorful and meat is falling off the bone, 5 to 6 hours. remove meat and reserve. strain broth into a pot; discard strained spices and vegetables.
chop beef shank meat and add to broth in pot; stir in fish sauce and soy sauce. bring broth to a simmer and reduce heat to low to keep warm.
place rice noodles in a large bowl and cover with hot water. set aside until noodles are softened, about 5 minutes. drain and rinse in cold water.
place a handful of bean sprouts in the bottom of a large soup bowl. top with a large handful of prepared rice noodles and drop a few jalapeno slices over noodles. ladle beef broth into bowl to cover noodles.
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
preheat oven to broil. place mushroom caps on a baking sheet, and brush with oil. broil until soft and slightly browned.
meanwhile, melt butter in a saucepan over medium heat. stir in flour to make a paste. whisk in milk; cook, stirring frequently, until hot. in a small bowl, beat egg yolks together, then pour a small amount of the hot milk mixture into the yolks. whisk this yolk mixture into milk in saucepan. remove from heat, and stir in 1 1/4 cups cheese.
preheat oven to 350 degrees f (175 degrees c).
place mushroom caps, hollow side up, in an 8 inch, round baking dish. cover with crab, and sprinkle with lemon juice. pour cheese sauce over mushrooms and crab, and top with remaining 1/4 cup cheese.
bake in preheated oven for 20 minutes, or until hot and bubbly.
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 red bell pepper, chopped
1/2 red onion, chopped
1 cup shredded mozzarella cheese
1/2 cup grated romano cheese
1 cup shredded cheddar cheese
5 (6 inch) pita breads, cut into wedges
1 tablespoon vegetable oil
salt to taste
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
preheat an oven to 350 degrees f (175 degrees c).
place the alfredo sauce, cream cheese, spinach, red bell pepper, red onion, mozzarella cheese, and romano cheese into a blender. cover the blender and blend until well-mixed.
pour dip into a baking dish; sprinkle the cheddar cheese on top.
bake in the preheated oven until bubbly and the cheese is melted, about 30 minutes. the dip will be runny but will thicken as it cools.
meanwhile, arrange the pita wedges on a baking sheet.
drizzle with vegetable oil, and season with salt.
bake in the preheated oven until pita wedges are toasted, about 10 minutes. serve with dip.
