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Ingredients
3-inch cinnamon stick
3 cloves
1 large onion, diced
4 inch piece of ginger, minced
4 cups vegetable stock
4 cups water
2 tbsp soy sauce
Cilantro or basil, chopped
1 bunch green onions, sliced
16 oz baby bella mushrooms, sliced
16 oz white mushrooms, sliced
Mung bean sprouts (optional)
Sliced jalapenos (optional)
8-10 oz rice noodles
Directions
Sauté the cinnamon stick and cloves for 3-4 minutes until fragrant
Add onion and ginger and sauté until onions are clear
Add vegetable stock, water, green onions, chopped cilantro or basil, and soy sauce and bring to a boil. Simmer for 20-30 minutes
In a separate pot, cook the rice noodles according to the package directions. Drain and add cold water to keep them from sticking.
In a third pot, sauté the mushrooms with a little salt. When they are fully cooked, add to the stock.
To serve, allow people to take noodles, broth, mung beans, and jalapenos separately.
Ingredients
2 tbsp butter
20oz frozen chopped spinach
1 cup milk
3 tbsp cream cheese
1 cup grated Parmesan cheese
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
Directions
Melt butter
Add spinach and wait/stir/poke at until cooked
Add cream cheese and milk and stir until cream cheese is melted and combined with spinach
Add garlic powder, salt, and pepper
Remove from heat and stir Parmesan in
Ingredients
2 tsp active dry yeast
4 cups all purpose flour, plus more for kneading
1.5 tsp salt
1.5 cups lukewarm water
Directions
Mix yeast and water in a mixing bowl
Let stand until dissolved and foamy, 3-5 minutes
Add flour and salt and mix until combined.
Knead until it forms a smooth, slightly tacky surface, adding flour by the spoonful if necessary.
Divide into 4 equal parts. Each one is good for a personal pizza.
Let stand for 10 minutes and then wrap in plastic and refrigerate overnight
Remove from fridge and put into a bowl, covered, for several hours so it can warm up
Preheat oven with upside down pizza pan to 500 degrees
Use 1 tsp olive oil to oil parchment paper, rolling pin, and outside of dough ball
Roll pizza dough out on parchment paper to 10-12 inches
Add sauce and toppings and cheese. Do not add too much.
Transfer to hot oven and bake for 12 minutes.
Ingredients
1 large onion or two small onions, peeled and quartered
1 head garlic, separated into cloves and peeled
2-inch fresh ginger, peeled and chopped into chunks
1 can coconut milk
1 small bunch kale, chard, or spinach, washed thoroughly and sliced into thin ribbons
2 cans chickpeas
2 tbsp garam masala
2 tbsp ground cumin
2 tbsp ground coriander
1 tsp turmeric
2 tsp sugar
2 tbsp tomato paste
1 tbsp vegetable oil
Handful cilantro, chopped
1-14 oz can diced tomatoes
3 parsnips, peeled and cubed
2-4 carrots, peeled and cubed
1 tsp turmeric
1 tbsp garam masala
2 tbsp neutral oil
Directions
Preheat your oven to 400˚F.
Place the chopped carrots and parsnips onto a baking tray. Cover the veggies with the 2 tablespoons of neutral oil, 1 teaspoon of turmeric, 1 tablespoon of garam masala and 1 teaspoon of salt. Combine the spices and oil with the veggies using your hands until evenly coated.
Place the carrots and parsnips in the oven and roast for 20 minutes or until slightly brown.
Next your curry base. Place the chopped onion, ginger and garlic into a small food processor with 2 tablespoons of water. Blitz into a loose paste.
Heat a tablespoon of oil in a large pan or dutch oven over a medium-high heat. Add the onion mixture and cook for about 5 minutes.
Next add spices – 2 tablespoons garam masala, 2 teaspoons cumin, 2 teaspoons coriander, 1 teaspoon turmeric, 2 teaspoons sugar, and 2 tablespoons of tomato paste. Combine the onions with the spices and cook for a few minutes.
Now pour the chickpeas, chopped tomatoes, and coconut milk into the pan. Bring the pan to a boil, cover and simmer for 30 minutes. Add water as needed.
When your carrots and parsnips have finished roasting in the oven, remove and add to the simmering curry.
Once your curry mixture has simmer it should have thickened nicely. Take the pan off the heat and season to taste. Then add in your chopped greens (kale/chard/spinach). Stir the greens into the curry until they have just wilted.
Top with cilantro and serve with rice, cauliflower rice, naan or simply just on its own.
Ingredients:
Cookies
Flour (2.5 cups)
Powdered Sugar (1.5 cups)
Butter, softened (1 cup)
Egg (1)
Vanilla (1 tsp)
Almond Extract (.5 tsp)
Baking Soda (1 tsp)
Cream of Tartar (1 tsp)
Icing
Powdered Sugar (3 cups)
Milk (3-5 tbsp)
Vanilla (.25 tsp)
Food Coloring
Colored Sugar or Sprinkles
Directions:
Beat Eggs with Powdered Sugar, Butter, Vanilla, and Almond Extract.
Stir in Flour, Baking Powder, and Cream of Tartar.
Divide dough in half and make into 2 disks.
Wrap in Plastic Wrap and refrigerate for 2 hours.
Roll out each disk on lightly floured surface .25 inches thick.
Cut with 2-2.5 inch cookie cutters.
Place on ungreased cookie sheet at least 2 inches apart.
Bake at 375 degrees for 7-8 minutes, until edges are light brown.
Beat Powdered Sugar, Milk, and Vanilla.
Tint with Food Coloring
Add Milk if too thick.
Spread icing on partially cooled cookies.
Add Sprinkles.
Ingredients:
Apples, peeled and thinly sliced (8 large)
Brown Sugar (1.5 cups)
Flour (1 cup)
Old Fashioned Oats (1 cup)
Cinnamon (2 tsp)
Nutmeg (1.5 tsp)
Salted Butter, softened (.75 cups)
Vanilla Ice Cream (optional)
Caramel Sauce (optional)
Directions:
Mix Brown Sugar, Flour, Oats, Cinnamon, and Nutmeg.
Cut in softened Butter to make streusel.
Grease a 9×13 inch pan.
Place Apple slices on the bottom.
Sprinkle the streusel over the Apples.
Bake at 375 degrees for 35-40 minutes until apples are fork tender.
Serve with Ice Cream and Caramel Sauce.
Ingredients:
Tomatillos, husked and rinsed (9 med)
Yellow Onion, chopped (small)
Serrano or Jalapeño Peppers (2)
Cilantro, Chopped (.5 cups)
Garlic Cloves, unpeeled (4)
Avocado Oil (2 tbsp)
Lime Juice (2 tbsp)
Sea Salt (1.25 tsp)
Tortilla Chips
Directions:
Coat Tomatillos, Onion, and Peppers with Avocado Oil and Salt.
Drizzle Garlic Cloves with Avocado Oil and wrap in foil.
Bake at 450 degrees on a parchment lined baking sheet for 15-20 minutes until Tomatillos are juicy and browned.
Remove Garlic from foil and peel it.
Remove Stems from peppers.
Put all ingredients in the food processor.
Add water slowly to get to desired consistency.
Serve with Tortilla Chips.
Ingredients:
Pasta (12-16 oz)
Pumpkin Puree (15 oz.)
Yellow Onion, chopped (med.)
Red Bell Pepper, chopped (1)
Diced Tomatoes (15 oz.)
Olive Oil (2 tbsp)
Garlic, minced (2 cloves)
Salt (.5 tsp)
Oregano, dried (.5 tsp)
Tarragon, dried (.25 tsp)
Cinnamon, ground (.25 tsp)
Butter (1-2 tbsp)
Balsamic Vinegar (1-2 tbsp)
Black Pepper (.5 tsp?)
Directions:
Sautee Onion and Bell Pepper in Olive Oil with .25 tsp Salt until tender.
Add Garlic, Oregano, Tarragon, and Cinnamon and cook for 1 minute.
Stir in Tomatoes for 1 minute.
Mix in Pumpkin Puree and simmer for 5 minutes.
Blend with Butter and Balsamic Vinegar
Add Black Pepper and .25 tsp Salt.
Serve over cooked Pasta.
Garnish with Parsley and/or Parmesan (optional).
Ingredients:
Dijon Mustard (2 tsp.)
Apple Cider Vinegar (1.5 tbsp)
Olive Oil (3 tbsp)
Maple Syrup (1 tsp)
Salt (.5 tsp)
Black Pepper (.25 tsp)
Directions:
Mix all ingredients.
Ingredients:
Purple Plums, halved and pitted (12)
Unsalted butter, soft (.5 cups)
Sugar (1 cup)
Flour, sifted (1 cup)
Eggs (2)
Salt, optional (pinch)
Baking Powder (1 tsp)
Cinnamon (1 tsp)
Lemon Juice
Directions:
Cream Butter and Sugar.
Beat in Flour, Eggs, Salt, and Baking Powder.
Place batter in an 8-10 inch springform pan.
Place Plums, skin side up on top of the batter.
Sprinkle lightly with Lemon Juice and Sugar.
Sprinkle with Cinnamon
Bake at 350 degrees for 60 minutes.
Serve warm or chilled.
Ingredients:
Chickpeas, drained and food processed (15 oz)
Beets, peeled, boiled, and grated. (2 cups)
Chickpea Flour (2 tbsp)
Parsley, dried (1 tbsp?)
Oregano, dried (2 tsp?)
Salt (1 tsp?)
Black Pepper (.5 tsp?)
Directions:
Mix all ingredients.
Form into 6 patties and place on parchment lined baking sheet.
Bake at 350 degreed for 15 minutes, flip and bake for another 10-15 minutes.
Ingredients:
Chickpeas, Roasted (see separate recipe)
Carrot Ginger Dressing (see separate recipe)
Curly Kale, destemmed, chopped (1 bunch)
Carrot, grated (1)
Beet, grated (1)
Watermelon Radish, thinly sliced (1)
Avocado, cubed (1)
Cranberries, dried (2 tbsp)
Pepitas, toasted (.25 cups)
Sesame Seeds (1 tsp)
Directions:
Massage Kale with Lemon Juice, Olive Oil, and Salt.
Toss with Chickpeas, Dressing, and other ingredients.
Ingredients:
Chickpeas, drained, rinsed, and dried (15 oz.)
Olive Oil (1 tbsp?)
Sea Salt (.5 tsp?)
Paprika or Smoked Paprika (.25 tsp?)
Directions:
Mix Chickpeas with Olive Oil and Salt,
Spread on parchment covered baking sheet.
Bake at 425 degrees for 20-30 minutes
While warm, toss chickpeas with Paprika (or other spices).
Ingredients:
Carrots, chopped (.75 cups)
Olive Oil (.25 cups + enough to drizzle)
Rice or White Vinegar (2 tbsp)
Ginger, minced (2 tsp)
Sea Salt (.25 tsp + enough to sprinkle)
Directions:
Drizzle a bit of Olive Oil on Carrots and sprinkle with Salt.
Place Carrots on parchment paper lined baking sheet.
Bake at 400 degrees for 20-25 minutes.
Blend cooked Carrots, Olive Oil, Vinegar, Ginger, and Salt along with up to .5 cups Water.
Ingredients:
Rice Vinegar or White Vinegar (.25 cups)
Olive Oil (.25 cups)
Honey or Maple Syrup (1.5 tbsp.)
Sesame Oil (3 tbsp)
Soy Sauce (1.5 tsp)
Salt (pinch)
Garlic, minced (1 tsp)
Directions:
Mix all ingredients.
Ingredients:
Pickling Cucumbers (2 lbs)
Dill, Fresh (1 pkg)
Distilled White Vinegar (1.25 cups)
Garlic, peeled and halved (6 cloves)
Coriander Seeds (2 tbsp)
Salt (3 tbsp)
Sugar (2 tbsp)
Mustard Seeds (1 tsp)
Crushed Red Pepper (.25 tsp)
Directions:
Heat Vinegar, Salt, and Sugar in a saucepan until dissolved.
Add 2 cups cold water to brine and refrigerate until chilled.
Divide other ingredients between 2 large mason jars.
Pour chilled brine into jars.
Add more water if necessary to cover cucumber.
Refrigerate for at least 24 hours.
Ingredients
2 tbsp oil
1 large onion, chopped
2 lbs mushrooms, washed and sliced
2 cloves garlic, minced
1/2 tsp thyme
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp smoked paprika
1 1/2 tsp salt
1/2 cup oat milk
Directions
Saute onion until clear
Add garlic and saute for a minute or two
Add mushrooms and salt and cook 4-5 minutes until mushrooms are fully cooked
Add thyme, nutmeg, allspice, smoked paprika and stir
Add oat milk and simmer for a few minutes.
Serve over pasta, rice, or another grain
Ingredients:
1 Tbsp Oil
1 large Onion (chopped)
1 Tsp Garlic Paste
16 Ounce Mushroom (Sliced)
1 bunch Asparagus (trimmed and chopped into 2 inch pieces)
1 small Potato (Peeled and cubed)
½ Tsp Black Pepper
½ Tbsp Salt
¼ Tsp Rosemery
¼ Tsp Oregano
3 Cups Vegetable Stock
1 Tbsp Nutritional Yeast
Directions:
Sauté onions 3-4 minutes until clear
Add garlic and fry until golden
Add mushrooms, asparagus, potatoes, vegetable broth, nutritional yeast, and seasoning
Bring to a boil and simmer until potatoes are tender, around 15 minutes
Ingredients:
Tofu, squeezed and cut into small cubes (14 oz.) Cilantro, chopped (1 cup) Black Beans, drained (14.5 oz.) Mozzarella (1 cup) Greek Yogurt (optional) Lettuce, chopped (optional) Brown Rice (2 cups) Vegetable Stock (4 cups) Salt (2 +.25 tsp.) Lime Juice (4 Tbsp.) Garlic, Minced (4 +2 tsp.) Olive Oil, (.5 cups) Taco Seasoning (1 tbsp.) Directions:
In Instant Pot, cook Brown Rice in stock under pressure for 17 minutes. When pressure comes down, add Cilantro, Lime Juice, Olive Oil, 4 tsp. Garlic, and 2 tsp. Salt. Mix 1 cup water, .25 tsp. Salt, 2 tsp. Garlic, and Taco Seasoning. Add Tofu and Marinate for 15 minutes. Saute Tofu and Marinade until tofu is cooked, but not browned. Mix Tofu and Black Beans into Rice. Serve, optionally adding Lettuce, Corn Salsa, and/or Greek Yogurt.
Ingredients:
Corn, frozen (2 cups) Red Onion, diced (small) Cilantro, chopped (.33 cups) Lime Juice (3 tbsp.) Salt (.5 tsp.) Black Pepper (.25 tsp.) Directions:
Mix all ingredients. Give time for Corn to thaw.
Ingredients:
Quinoa, uncooked (1 cup) Broccoli, Frozen (2-3 lbs) Scallions, sliced Peanuts (8 tbsp.) Salt (1 tsp.) Soy Sauce (4 tbsp.) Sweet Chili Sauce (2 tbsp) Cider Vinegar (2 tbsp.) Corn Starch (1 tsp.) Directions:
Cook Quinoa. Steam Broccoli until crisp and tender Saute Onion in Olive Oil. Mix Soy Sauce, Sweet Chili Sauce, Cider Vinegar, Cornstarch, and .67 cups water. Add steamed Broccoli, Peanuts and Sauce to the sauteed Onions. Add Salt. Mix with Quinoa.
Ingredients:
Gold Potatoes, scrubbed and cut into 2 in. cubes (2 lb.) Green Beans, 2 in. pieces (1 lb) Ripe Avocado Cannellini Beans, rinsed (1 can) Dill, Chopped (.5 cups) Jalepeno Pepper, remove ends and chop (1-2) Mayonnaise (.5 cups) Lime Juice (2-3 tbsp.) Olive Oil (2 tbsp. + 3 tbsp.) Garlic Powder (1 tsp.) Salt (.5 tsp. + .5 tsp.) Black Pepper Garlic Clove (1) or minced (2 tsp.) Directions:
Mix Potatoes, 2 tbsp. Olive Oil, Garlic Powder, Black Pepper, and .5 tsp. Salt. Roast on a baking sheet at 425 degrees for 25 minutes Combine Avocado, Mayonnaise, Dill, 3 tbsp. Olive Oil, Lime Juice, Garlic, Jalepeno, and Salt in blender and blend until smooth. Mix Green Beans with a little bit of Olive Oil, Salt, and Black Pepper. Remove potatoes from oven and push them to one side of the pan and add Green Beans. Bake for 10-15 more minutes to the desired tenderness. (remove beans if necessary to avoid overcooking. Wait to cool and mix Potatoes, Green Beans, Cannelli Beans and half of Dressing. Serve with the remaining dressing.
Ingredients:
Yogurt (1 cup) Cucumber, peeled and diced small (1 lg.) Garlic (.5 tsp.) Lemon Juice (1 tbsp.) Cilantro, fresh (1 tbsp.) Cumin Powder (.5 tsp.) Directions:
Mix all ingredients.
Ingredients:
Flour (1 cup) Sugar (1.5 tsp.) Baking Powder (1.5 tsp.) Salt (.5 tsp.) Eggs (2) Milk (.75 cups) Vegetable Oil (2 tbsp.) Directions:
Set waffle iron to Waffle and preheat. Beat Eggs Mix in all other ingredients. When iron is at temperature, spray with cooking spray Pour 1 cup of batter evenly over waffle iron Close and bake until light goes out (~ 5 min). Makes 2 rounds of waffles
Ingredients:
Brown Rice Noodles (8 oz.) Green Onions, diced (1.5 cups) Cremini or Shitake Mushrooms, sliced (16 oz) Vine or Plum Tomatoes, diced (1.25 lbs) Tofu, squeezed and cut into large cubes. (12 oz.) Cilantro, chopped (.25 cups) Tamarind Paste (1 tbsp.) Soy Sauce (1 tsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Vegetable Stock (4 cups) Directions:
Saute Onion until soft. Add remaining ingredients except Noodles. Cook under pressure for 4 minutes When serving, boil desired amount of Noodles.
Ingredients:
Vermicelli (12-16 oz.) Spinach, thawed (20 oz.) Roma Tomatoes, diced (2 lbs.) Chickpeas, rinsed (2 15 oz. cans) Garlic, minced (2 tsp.) Olive Oil (4 tbsp.) White Wine (.5 cups) Vegetable Stock (1.5 cups) Thyme (2 tsp.) Sugar (.25 tsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
Boil Pasta Saute Garlic in Olive Oil Add Chickpeas and toss to coat. Add Wine, Stock, and Thyme; bring to a boil. Add Tomatoes, Spinach, Sugar, Salt, and Pepper. Let cool for five minutes and mix with pasta (or make pasta nests)
Ingredients:
Carrots, shredded (1 cup) Spinach, thawed (1 cup) Chickpea Flour (1 cup) Oat Flour (1.25 cups) Cheddar Cheese (.25 cups) Olive Oil (1 cup) Water (1 cup) Baking Powder (2 tsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
Steam Carrots and Vegetables and let dry. Mix Chickpea Flour, Oat Flour, Baking Powder, Salt, and Pepper. Mix Oil and water and add to other ingredients. Mix in Cheese. Grease and Flour muffin tray. Add half of batter, then Spinach and Carrots, then the other half of batter. Bake at 350 degrees for 30 minutes. Cool on cooling racks.
Ingredients:
Mushrooms, sliced (8 oz.) Tomato, diced (lg.) Carrots, diced (2) White Onion, diced (med.) Eggplant, unpeeled, diced into .5 inch cubes Potato, diced (1 lg.) Peas, thawed (2.5 oz.) Chili Powder (.25 tsp.) Salt (1.25 tsp.) Cumin Seeds, powdered (1.25 tsp.) Green Chili, halved (sm.) Cilantro (.125 bunch) Mustard Seeds, powdered (.5 tsp.) Turmeric (.5 tsp.) Garam Masala (.25 tsp.) Directions:
Saute Onion. Add Turmeric. Add Tomatoes and Salt, and fry for a few minutes. Add Cumin, Mustard, and Garam Masala; cook for a minute. Add Peas, Eggplant, Tomato, and Potato; cook until soft. Add Cilantro and Chili and cook until flavor sets.
Ingredients:
Egg (1) Flour, sifted (3 cups) Butter, softened (1 cup) Sugar (1 cup) Baking Powder (.75 tsp.) Salt (.25 tsp.) Milk (1 tbsp.) Powdered Sugar (for rolling dough) Directions:
Cream Butter and Sugar. Mix in Egg and Milk. Separately mix Flour, Baking Powder, and Salt. Combine the two and mix. Refrigerate for two or more hours (possibly in multiple containers). Sprinkle Powder Sugar on rolling surface and roll dough out .25 inches thick. Use cookie cutters to make desired shapes and transfer to parchment covered baking sheet, leaving room for cookies to expand. Bake for 7-6 minutes at 375 degrees. Let cool on baking sheet for 2 minutes before transferring to cooling rack.
Ingredients:
Spinach, Frozen (20 oz.) Toor Dhal, dry (1 cup) Chana Dhal, dry (2 tsp.) Chilis, halved (2 lg) – optional Canola Oil (3 tbsp.) Ghee (2 tsp.) Asafoetida (.5 tsp.) Salt (1 tbsp.) Crushed Red Pepper (2 tsp.) Coconut (4 tsp.) Lemon Juice (2 tbsp.) Directions:
Soak Toor Dhal for 30 minutes in 4 cups of water. Cook under pressure for 7 minutes In a separate Pot, cook spinach in .5 cups water. Add cooked Dhal and 1 cup water In a separate pot heat crushed Red Pepper in Canola Oil. When bubbling add Asoafoetida and Channa Dhal. Cook until brown, then lower heat. Add Coconut and Ghee and cook a little longer. Add the contents to the Spinach. Simmer for 5 minutes and then add Lemon Juice and Salt. Add optional Chilis and simmer for 20-30 minutes.
Ingredients:
Semi Sweet Chocolate Chips (24 oz.) Sour Cream, Kosher (8 oz.) Eggs (4) Butter, softened (.5 lbs) Margarine, softened (.25 lbs.) Sugar (2 cups) Vanilla (1 tsp.) Flour, sifted (5 cups) Salt (1 tsp.) Baking Powder (3 tsp.) Baking Soda (.5 tsp.) Directions:
Cream together Butter, Margarine, and Sugar. Add Eggs, Sour Cream, and Vanilla, and mix thoroughly. Separately mix Flour, Salt, Baking Powder, and Baking Soda, Combine and mix thoroughly. Add Chocolate Chips and mix into batter. Refrigerate overnight. Spoon onto quick release foil covered cookie sheets (12-15 cookies) Bake two sheets at 350 for approximately 12 minutes, swapping top and bottom half-way. Approximately 10 minutes if only using one sheet at a time.
Ingredients:
Vegetables, chopped (4 cups) Toor Dhal (.5 cups) Sambar Powder (2 tbsp.) Salt (1 tbsp.) Curry Leaves, dried (1 tbsp.) Tamarind (1 tsp.) – Optional Directions:
Cook Toor Dhal in 2 cups water under pressure for 8 minutes. When pressure comes down, add 3 cups water and all other ingredients. Simmer for 30 minutes.
Ingredients:
Red Skin Potatoes (small thin slices,) Broccoli (1 lb.) Butter (4 tbsp.) Garlic, minced (1 tsp.) Rosemary (4 tbsp.) Sage (2 tsp.) Onion Powder (1 tsp.) Salt (1 tsp.) Directions:
Bake potatoes in microwave. Saute Garlic, in Butter. Add Rosemary and Sage. Add Potatoes and fry. When potatoes are 75% cooked, add Salt and Onion Powder. Separately steam Broccoli until tender, but not mushy. When Potatoes and Broccoli are cooked, mix and serve.
Ingredients:
Plum Tomatoes, diced (2.0 lbs.) Onion, diced (med.) Brown Rice (2 cups) Stock (4 cups) Olive Oil (2 tbsp.) Butter (1+1 tbsp.) Garlic, minced (2 tsp.) White Wine (.5 cups) Black Pepper (.5 tsp.) Basil, dried (2 tbsp.) Parmesan (.5 cups) Directions:
In Instant Pot, saute Onion and Garlic in Olive Oil and 1 tbsp. Butter. Add Tomatoes and Black Pepper and cook until soft (~ 4 minutes). Stir in Rice and White Wine and cook until alcohol aroma fades. Add stock and cook under pressure for 17 minutes. When pressure comes down, stir in Parmesan and 1 tbsp. Butter.
Ingredients:
Butter (.25 cups) Marshmallow Fluff (2.5 cups) Rice Krispies Cereal (5 cups) Directions:
Melt Butter in large saucepan over low heat. Add Fluff and continue cooking over low het stirring until well combined (about 5 minutes). Remove from heat. Add Cereal and stir until well coated. Using butter spatula or wax paper, press evenly into buttered 9×13 pan. When cool, cut into squares. print-me]
Ingredients:
Onion, diced (sm.) Frozen Mixed Vegetables (1.5 – 2 lbs.) Garlic, minced (.5 tsp.) White Rice (2 cups) Butter (1 tbsp.) Turmeric (.25 tsp.) Allspice (1 tsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Olive Oil (2 tbsp.) Directions:
Saute Onion and Garlic in Olive Oil in pressure cooker. Add Frozen Vegetables and Rice and 3.5 cups water. Stir in Turmeric, Allspice, Salt, and Black Pepper. Cook under pressure for 9 minutes.
Ingredients:
Brown Rice, cooked (4 cups) Yellow Onion, diced (lg.) Celery, diced (4 stalks) Green Bell Pepper, diced (sm.) Tomatoes (diced (14.5 oz.) Kidney Beans, drained (30 oz.) Olive Oil (1 tbsp.) Garlic, minced (2 tsp.) Stock (1 cup) Cayenne Pepper (.5 tsp.) Paprika (1 tsp.) Oregano (1 tsp.) Thyme (1 tsp.) Bay Leaves (2) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
Saute Bay Leaf, Onion, and Garlic in Olive Oil. Add Celery and Green Bell Pepper until soft. Add Kidney Beans, Tomatoes, Stock, Cayenne Pepper, Paprika, Oregano, Thyme, Salt, and Black Pepper. Simmer 20 minutes until sauce thickens. Serve Beans over Rice.
Ingredients:
Raspberries, mashed (4 cups) Sugar (4 tsp.) Directions:
Boil Raspberries for two minutes. Add Sugar and boil for four more minutes. Remove from Heat. Mix for minutes.
Ingredients:
Roma Tomatoes, diced (20 oz.) Kidney Beans, drained (45 oz.) Onions, chopped (2 med.) Ginger (1 inch) Bay Leaf (1) Garam Masala (1 tbsp.) Salt (2 tsp.) Canola Oil (1 tbsp.) Coriander (.5 tsp.) Cumin (.5 tsp.) Directions:
Saute Bay Leaf in Oil. Add Onions and Ginger. Add Tomatoes and simmer until sauce like. Add Salt, Coriander, Garam Masala, and Cumin. Add Kidney Beans and simmer 20-25 minutes.
Ingredients:
Pumpkin (4 cups) Sweet Potato, peeled and diced (2 lbs.) Onion, diced (med.) Apple Cider (1 cups) Consomme (2 tbsp.) Butter (2 tbsp.) Garlic, minced (1 tsp.) Bay leaf (1) Black or White Pepper (.5 tsp.) Cinnamon (.25 tsp.) Nutmeg (.125 tsp.) Allspice (.125 tsp.) Water (7 cups) Directions:
Cut Pumpkin in half and remove seeds. Place cut side down in a 9×13 casserole dish with .5 inches of water in the bottom. Bake at 350 degrees for 45 – 60 minutes. When cool, scoop out flesh and mash with a potato masher. Saute Onion, Garlic, and Bay leaf in Butter. Add all other ingredients and bring to a boil. Simmer for 30 minutes until potatoes are soft. Optionally mash with a potato masher for a smoother and thicker soup or leave us is for a chunky brothy soup. print-me]
Ingredients:
Pumpkin Puree (30 oz.) Onion (1 med.) Diced Tomatoes (14.5 oz.) Black Beans, drained (30 oz.) Heavy Cream (1 cup) Stock (3 cups) Olive Oil (3 tbsp.) Curry Powder (1 tbsp.) Cumin (1.5 tsp.) Cayenne Pepper (.5 tsp.) Salt (1 tsp.) Directions:
Saute Onion in Olive Oil Add Stock, Tomatoes, Black Beans, and Pumpkin Puree. Bring to a boil. Lower to a simmer and add Cream, Curry Powder, Cumin, Cayenne Pepper, and Salt.
Ingredients:
Red Bell Pepper, diced (1 med.) Green Bell Pepper, diced (1 med.) Carrots, peeled and diced (.5 lbs.) Quinoa, uncooked (.75 cups) Pumpkin Puree (30 oz.) Cannellini Beans, dry and soaked overnight (2 cups) Garlic, minced (1 tsp.) Chili powder (3 tsp.) Cumin Powder (1 tsp.) Smoked Paprika (2 tsp.) Allspice (.5 tsp.) Cinnamon (1 tsp.) Nutmeg (.25 tsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
Put all ingredients in a slow cooker. Add enough water to cover the ingredients. Cook for 6-8 hours on low.
Ingredients:
Gold Potatoes, peeled and diced (2.5 lbs) Carrots, sliced (1 lb.) Cheddar Cheese (2 cups) Stock (5 cups) Milk, warm (2.5 cups) Salt or Garlic Salt (1 tsp.) Butter (3 tbsp.) Flour (3 tbsp.) Parsley (1 tbsp.) Black Pepper (1 tsp.) Directions:
Combine Potatoes, Carrots, Stock, and Salt in Instant Pot. Cook under pressure for 12 minutes. In a separate bowl, melt Butter and mix in Flour, Black Pepper, and Parsley. Once pressure comes down, add Butter mixture and bring to a simmer. Turn off heat and melt in Cheddar.
Ingredients:
Leeks, thinly sliced, (3 lg) Potatoes, scrubbed and thinly sliced (3 lbs.) Butter (3 tbsp.) Vegetable Stock (3.5 cups) Milk or Cream (1 cup) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
Saute Leeks in Butter. Add Potatoes and Stock. Add extra water to cover Potatoes. Cook until Potatoes are falling apart soft. Add Cream, Salt, and Pepper and simmer for 15 minutes.
Ingredients:
Potatoes, peeled and cubed (2.5 lbs) Cauliflower or Peas (1 lb.) Onion, chopped (lg.) Ginger (2 in.) Turmeric (1 tbsp.) Salt (2 tsp.) Directions:
Saute Onions and Ginger. Add Turmeric and Salt. Add Potatoes and mix until coated. Add .25 cups water (or more as necessary), cover, and cook for a few minutes. Add Cauliflower or Peas and cook, covered until potatoes are soft.
Ingredients:
Active Dry Yeast (1 tsp. or packet) Water, 110-115 degrees (1.25 cups) Flour (3.5 cups) Salt (1.5 tsp.) Olive Oil (2 tbsp.) Cornmeal (for sprinkling) Directions:
Combine Water and yeast. Add Olive Oil. Add Flour and Salt. Knead on smooth surface with Cornmeal sprinkled on. Place dough in a lightly oiled bowl, and cover with a damp cloth. Allow to rise in a warm place for one hour (should double in size) Makes two 12 inch pizzas or one 11×17 sheet pizza.
Ingredients:
Peanut Butter, Creamy (.75 cups) Roasted Unsalted Peanuts (.5 cups) Canola Oil (.33 cups) Brown Sugar (1 cup) Milk (.25 cups) Flour (1 cup) Salt (.5 tsp.) Vanilla (2 tsp.) Baking Powder (.5 tsp.) Directions:
Mix Peanut Butter, Oil, and Brown Sugar. Mix in Vanilla and Milk. Separately, mix Flour, Salt, and Baking Powder. Combine the two and knead by hand. Transfer to a 9×9 baking dish. Press Peanuts into top of dough. Bake at 350 degrees for 22-25 minutes.
Ingredients:
Flour (2 cups) Eggs (2 cups) Milk (2 cups) Butter, softened (2 tbsp.) Sugar (2 tbsp.) Baking Powder (2 tsp.) Directions:
Blend together until all lumps are gone. Cook on pre-heated gridle on high heat. Flip when top has a lot of bubbles.
Ingredients:
Butter, softened (1 cup) Light Brown Sugar (1 cup) White Sugar (1 cup) Eggs (2) Rolled Oats (1.5 cups) White Chocolate Chips (6 oz.) Dried Cranberries (4 oz.) Flour, sifted (3 cups) Baking Powder (1 tsp.) Baking Soda (1 tsp.) Salt (1 tsp.) Vanilla (2 tsp.) Directions:
Cream together Butter, Brown Sugar, and White Sugar. Stir in Eggs and Vanilla. Separately mix Flour, Baking Soda, Baking Powder, and Salt. Add the Flour mixture to Butter and Sugar mixture and mix thoroughly. Gently mix in Oats, White Chocolate Chips, and Cranberries Place spoonfuls on parchment covered baking sheets (12-15) Bake at 350 degrees for 10-12 minutes, rotating once. Let cool for 2-3 minutes before moving onto cooling racks.
Ingredients:
Asparagus, cut into 1 in. pieces (2 lb.)
Shitake or Cremini Mushrooms, sliced (2 lb.)
Onion, diced (sm.)
Garlic, minced (1.5 tsp.)
Brown Rice (1.5 cups)
Olive Oil (1 tbsp.)
Red Wine (1 cup)
Vegetable Stock (2 cups)
Thyme (1 tsp.)
Parsley, dried (2 tbsp.)
Salt (1 tsp.)
Black Pepper (.5 tsp.)
Parmesan (.5 cups)
Directions:
Boil Stock and Asparagus in a pot until crisp and tender.
Saute Onion, Garlic, Thyme, and Parsley in Olive Oil in Pressure Cooker.
Add Mushrooms and cook until soft (~4 min.)
Add Rice and stir until coated.
Add Wine and cook until absorbed.
Add Stock (but not Asparagus) and cook under pressure for 19 minutes.
When pressure come down, add asparagus, Parmesan, Salt, and Pepper.
Ingredients:
Cabbage, chopped (small) Carrots, sliced (1 lb.) Onion, diced (lg.) Eggplant, peeled and cubed (med.) Tomato, diced (lg.) Butternut Squash, peeled and cubed (.5 lg.) Great Northern Beans (15 oz. can) Raisins (.5 cups) Butter (2 tbsp.) Turmeric (1.5 tsp.) Cinnamon (.5 tsp.) Ginger, ground (.5 tsp.) Allspice (.25 tsp.) Salt (1 tsp.) Directions:
Saute Onions in Butter. Add Cabbage and cook until soft. Add Eggplant and cook until soft. Stir in Turmeric, Cinnamon, Ginger, Allspice, and water as needed. Bring to a boil. Add Carrots, Squash, Tomatoes, and Salt. Cook covered until veggies are soft. Approximately 40 minutes. Add Beans and Raisins and simmer for 20 minutes.
Ingredients:
Carrots, sliced (1 lb.) Onions, diced (small) Celery, diced (2 stalks) Zucchini, diced (1 med.) Potatoes, peeled and diced (.5 lbs.) Tomatoes, diced (15 oz. can) Kidney Beans, rinsed (15 oz. can) Orzo, (6 oz.) Garlic, minced (1 tsp.) Stock (2 cups) Water (3 cups) Red Wine (3 tbsp.) Oregano (.5 tsp.) Salt (.5 tsp.) Black Pepper (.25 tsp.) Parsley, dried (1 tsp.) Directions:
Simmer, Water, Stock, Tomatoes, Carrots, Celery, Onions, Wine, Ginger, and all spices for 40 minutes. Add Zuchinni, Kidney Beans, Potatoes, and Orzo and simmer for 20 more minutes.
Ingredients:
Tofu, small cubes (14 oz.) Onion, diced (med.) Diced Tomatoes (15 oz. can) Peas, Frozen (1 lb.) Canola Oil Garam Masala (? Tsp.) Cumin Powder (? tsp., optional) Coriander Powder (? tsp., optional) Turmeric (? tsp., optional) Salt (1 tsp.) Directions:
Saute onion and Tofu until Tofu is browned. Add Tomatoes Add spices (Garam Masala, Cumin, Coriander, Turmeric, and Salt). Add Frozen Peas. Add enough water to prevent burning or more for a liquid curry. Cover and cook until vegies are soft.
Ingredients:
Potatoes, peeled and diced (3.5 lbs.) Half & Half or Milk (2 cups) Minced Garlic (3 tsp.) Parmesan (6 oz.) Directions:
Boil Potatoes in water until soft. Heat Half & Half and Garlic until simmering. Drain potatoes. Mix Garlic-Cream Sauce and Potatoes and mash. Let thicken for 5 minutes and serve.
Ingredients:
Lo Mein Noodles (12 oz. pkg.) Snow Peas, sliced (8 oz.) Red Bell Pepper, diced (1 lg.) Scallions, diced (8) Bean Sprouts (8 oz). Carrots, grated (.5 lbs) Edamame, shelled (12 oz.) Ginger (1 cubic inch) Canola Oil (2 tbsp.) Garlic, minced (2 tsp.) Soy Sauce (.5 cups) Sugar (2 tsp.) Chili Garlic Sauce (2 tsp.) Directions:
Saute Ginger and Garlic in Canola Oil. Add Vegetables and cook until tender. Mix Soy Sauce, Sugar, and Chili Garlic Sauce. Add Sauce and simmer for 5 minutes. Separately boil and drain Lo-Mein Noodles. Add Noodles to Vegetables and mix.
Ingredients:
Lentils (16 oz. pkg.) Carrots, peeled and diced (1 lb.) Tomatoes, diced (2 lg.) Onion, diced (1 med.) Olive Oil (2 tbsp.) Vegetable Stock (5 cups) Garlic, minced (1 tsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
Saute Onion in Olive Oil Add Carrots Add Stock, Lentils, and Tomatoes Bring to a boil Add Black Pepper and simmer covered until Lentils are cooked.
Ingredients:
Milk Powder (1 cup) Condensed Milk (14 oz. can) Butter (.5 cups) Directions:
Melt Butter in Condensed Milk Stir in Milk Powder Microwave until it begins to bubble Cool
Ingredients:
Tomatoes, diced (2 lg.) Sun Dried Tomato, diced (1.33 cups) Pasta (1 lb.) Garlic, minced (2 tsp.) Parmesan (1 cup) Balsamic Vinegar (.25 cups – .5 cups) .67 cups Olive Oil Parsley (1 tbsp. dried or 1 cup fresh) Directions:
Boil Pasta. Combine all other ingredients and blend. Consider brining sauce to a boil.
Ingredients:
Eggs (8) Ricotta Cheese (1 cup) Green Onions, sliced (2) Grape Tomatoes, chopped (.25 cups) Monterey Jack, shredded (.33 cups) Cayenne Pepper (.5 tsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
Whisk Eggs, Ricotta, Cayenne, Salt. Add Green Onions, Tomatoes, and Black Pepper. Grease Muffin tin. Fill 8-12 cups with egg mixture. Bake at 350 degrees for 10 minutes. Remove from oven and sprinkle cheese on top. Bake for 10 or 12 minutes. Let cool for 5 minutes before serving.
Ingredients:
Potatoes, peeled, diced and baked (1.5 lbs.) Tomatoes, diced (2 lg.) Onions, (sliced, 2 small) Chickpeas, rinsed and drained (3 cans) Canola Oil (2 tbsp.) Turmeric (.5 tsp.) Mustard Speeds (1 tsp.) Ginger (.5 inches) Garam Masala (1 tsp.) Coriander Powder (.5 tsp.) Cumin (.5 tsp.) Coconut (.5 tbsp.) Salt (1 tsp.) Directions:
Heat oil and add mustard seeds when hot. Add Onion, Ginger, Turmeric, and Salt. Saute. Add Tomatoes and Coconut and bring to a boil. Add Potatoes and Chickpeas and simmer for 20 minutes. [print me]
Ingredients:
Whole Tomatoes (28 oz. can) Pasta (1 lb.) Garlic, thinly sliced (2 cloves) Olive Oil (2 tbsp.) Basil (1 tbsp.) Black Pepper (.25 tsp.) Crushed red Pepper (.125 tsp.) Salt (.5 tsp.) Directions:
Boil Pasta Cut the Canned Tomatoes while saving the liquid. Saute Garlic, Crushed Red Pepper, and Black Pepper in Olive Oil. Add Tomatoes, Salt, and Basil and cook until sauce like. Mix Pasta and Sauce.
Ingredients:
Fake Chorizo (10 oz.) Red Onion, diced (small) Flour Tortillas, 10 in. (20) Salsa (24 oz.) Cheddar (4 cups) Mexican Cheese (4 cups) Black Olives, sliced (10 oz.) Canola Oil (1 tbsp.) Directions:
Saute Red Onions in Canola Oil. Add Chorizo and cook until done. Put two Tortillas, side by side on a baking sheet. Add a layer of Cheddar to each and cover with another Tortilla. Add a layer of Salsa, followed by Chorizo/Onion mixture, and black Olives. Cover with Mexican Cheese. Bake at 400 degrees for 5-6 minutes.
Ingredients:
Sweet Potatoes, peeled and cubed (1 lb.) Onion, diced (small) Tomato Paste (1.5 tbsp.) Chickpeas, drained (two 15 oz. cans) Coconut Milk, unsweetened (.5 cups) Olive Oil (3.5 tbsp.) Brown Sugar (1 tsp.) Salt (1 tsp.) Black Pepper (.25 tsp.) Cayenne Pepper (.125 tsp.) Cinnamon Sticks (4) Rosemary (1.5 tsp.) Garam Masala (2 tsp.) Lime Juice (2 tbsp.) Directions:
Toss 1 tbsp. Olive Oil, Onion, Brown Sugar, Sweet Potatoes, .25 tsp. Salt, and Black Pepper. Spread the Potato mixture on a cooking sheet and add Cinnamon sticks or casserole dish. Bake for 30 minutes and 350 degrees, tossing every 10 minutes. Whisk together Tomato Paste, Garam Masala, Cayenne Pepper, 1.5 tbsp Olive Oil, and .75 Tbsp. Olive Oil. Fold in Chickpeas until evenly coated. Add Chickpeas to Potatoes and bake at 400 degrees for 15 more minutes. Whisk together Coconut Milk, Lime Juice, and 1 tbsp. Olive Oil. Remove Cinnamon Sticks, and coat with Coconut Milk mixture.
Ingredients:
Onion, diced (small) Potatoes, washed and diced (1 lb.) Chickpeas, rinsed ( 15 oz. can) Peas, frozen (.5 cups) White Rice (1 cup) Canola Oil (2 tbsp.) Curry Powder (1 tsp.) Ground Ginger (.5 tsp.) Vegetable Stock (2 cups) Salt (.5 tsp.) Directions:
Saute Onion in Canola Oil for five minutes. Add Potatoes and cook 6-8 minutes. Add Curry Powder and Ginger for 1-2 minutes. Add Rice and Stock and cover until stock comes to a boil. Turn down heat and cook for 15 to 17 minutes, until rice is done. Add Chickpeas and Peas and cook 3-5 more minutes. Add Salt and serve.
Ingredients
2 small beets, peeled, diced, and cooked (steamed or in the instant pot) 2 cans chickpeas 4 tbsp lemon juice 2 cloves garlic 2 tbsp tahini salt and pepper olive oil Directions
Blend cooked beets in food processor Add remaining ingredients except olive oil and blend until smooth Drizzle olive oil as it continues to blend If it is too thick, add a bit of water
Ingredients:
Chickpeas, drained (2 15 oz cans) Lemon Juice (2 tbsp.) Minced Garlic (1 tsp.) Tahini (2 tbsp) Olive Oil (.25 cups) Pita Tomato, diced (2 lg.) Cucumber, peeled and diced (1 large) Salt (.5 tsp.) Directions:
Put Chickpeas, Tahini, Lemon Juice, Garlic, and Olive Oil in a food processor and run until smooth. Separately, mix Cucumber, Tomato, and Salt. Serve with Pita.
Ingredients:
Macaroni Pasta (1 lb.) Cheddar Cheese (12 oz.) Milk, warmed (4 cups) Peas, frozen (8-12 oz.) Butter (4 tbsp.) Flour (6 tbsp.) Salt (2 tsp.) Black Pepper (1 tsp.) Directions:
Boil Pasta. Melt Butter in a separate pot. Whisk in Flour and cook until nutty. Slowly whisk in Milk (about a cup at a time) Bring to a boil. Add Salt, Black Pepper, and Peas. Cook until peas are soft. Add Cheese and remove form heat once cheese is melted. Mix sauce and pasta.
Ingredients:
Pasta (1 lb.) Red Bell Pepper, diced small (2 large) Broccoli, frozen (1.5 – 2 lbs.) Garlic, minced (4 tsp.) Olive Oil (.25 cups) Crushed red Pepper (.25 – .5 tsp.) Parsley, finely chopped (1 bunch or 1 cup) Vegetable stock (1 cup) Salt (2 tsp.) Black Pepper (.5 tsp.) Directions:
Boil Pasta. In separate pot, Saute garlic and Crushed Red Pepper. Add Bell Pepper and continue cooking until soft. Add Parsley and Broth and bring to a simmer. Add Broccoli and Black Pepper. Cover and cook until broccoli is done. Mix with Pasta.
Ingredients:
Large Shells (1 box) Onions, chopped (2 small) Spinach, thawed (20 oz.) Ricotta (15 oz.) Tomato Basil Pasta Sauce (2 26 oz. jars) Mozzarella (4 cups) Parmesan (.67 cups) Nutmeg (.5 tsp.) Olive Oil (2 tbsp.) Directions:
Boil Pasta. In a separate pot, sauté onion in Olive Oil until clear. Add Spinach. Remove from heat when spinach is cooked. Mix Ricotta, Nutmeg, and Parmesan and add to Spinach. Put a small coating of sauce on the bottom of two 9 X 13 baking dishes. Fill Shells with filling and place in baking dishes. Cover in remaining Pasta Sauce, then top with Mozzarella. Bake at 350 degrees for 20-25 minutes.
Ingredients:
White Rice (2 cups) Plum Tomatoes, diced (1 lb.) Fresh basil, chopped (1 cup) Olive Oil (2 tbsp.) Garlic, minced (1 tsp.) White Wine (.25 cups) Vegetable stock (3.5 cups) Bay Leaves (2) Thyme, dried (.25 tsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
In Instant Pot, saute Bay Leaves, Onion, and Garlic in Olive Oil. Add Rice and stir to coat. Add Wine and cook until absorbed. Add Stock and Thyme. Cook under high pressure for 7 minutes. When pressure comes down, add Tomatoes, Basil, Salt, and Black Pepper.
Ingredients:
Red Bell Peppers, halved and seeds removed (4) Potatoes (peeled and cubed (2 lbs.) Onion Minced (large) Garlic, minced (2 tsp.) Vegetable Consomme (2 qts.) Milk (1 cup) Butter (.25 cups) Cayenne Pepper (.5 tsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
Place Red Bell Peppers, skin side up, on a foil cover baking sheet. Broil in over until skin turns black. Place Peppers in sealed Ziploc bag for 30+ minutes. Place Potatoes Onion and Garlic in stock pot and bring to a boil. Peel and slice roasted Peppers and add to pot. Continue cooking until potatoes are soft. Add Milk, Butter, cayenne Pepper, Black Pepper, and Salt and continue heating until soup is consistent. Puree in blender until smooth.
Ingredients:
Zucchini, quarter slices (1.5 lbs.) Vine Tomatoes, wedges (1.5 lbs.) Pasta (12 oz.) Garlic, minced (1 tsp.) Basil (2 tbsp.) Olive Oil (2 tbsp.) Parmesan Cheese Directions:
Boil Pasta Saute Garlic in Olive Oil. Add Zucchini and cook until tender. Add Tomatoes and Basil, cook until wilted. Serve over pasta and top with Parmesan.
Ingredients:
Gold Potatoes, cubed (2.5 lbs.) Spinach, frozen (20 oz.) Stale bread, cubed (4-6 slices) Vegetable Stock (7 cups) Salt (1 tsp.) Black Pepper (1 tsp.) Olive Oil Directions:
Place Potatoes, Spinach, Stock, Salt, and Black Pepper in Instant Pot. Cook under pressure for 11 minutes. Add Bread when pressure comes down. When serving, top with a bit of Olive Oil.
Ingredients:
Pasta (1 lb.) Eggplant, peeled and cubed (medium.) Vine Tomatoes, diced (1.5-2lbs.) Garlic, Minced (2 tsp.) Olive oil (.25 cups) Basil (1.5 tbsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Parmesan Cheese (.5 cups) Directions:
Coat Eggplant in 2 tbsp Olive Oil and place on baking sheet. Bake at 400 degrees for 21 minutes, rotating pieces twice. Boil Pasta. Saute Garlic in 2 tbsp. Olive Oil. Add Tomatoes, Salt, and Black Pepper and cook until sauce like. Add Eggplant and Basil and cook for 5 minutes. Wait for sauce to cool enough that the Parmesan will not melt, and then add it. Mix Sauce and Pasta.
Ingredients:
Directions:
Bring .5 inches of water to a boil, turn off heat. Add eggs and cover for 6.5 minutes. Run under cold water for 30 seconds.
Ingredients:
Directions:
Put Eggs in a pot with a tight lid and fill with water 1 inch above eggs.
Bring water to a rolling boil.
Remove from heat, put on lid, and let stand for 18 minutes.
Drain hot water, and cover eggs in very cold water, ice optional.
Let stand for two minutes.
Air Fryer Directions
Set air fryer to 270 degrees. For soft boiled eggs, cook for 9-11 minutes. For jammy eggs, cook 12-13. For hard boiled eggs, cook for 13-15 minutes.
Run under cold water for 1 minute and allow to cool for 4 minutes before peeling.
Ingredients:
Butter (4 tbsp.)
Flour (3 tbsp.)
Garlic powder (1/2 tsp)
Onion powder (1/2 tsp)
Soy sauce (2 tbsp)
Warm water (1 1/4 cup)
Directions:
Melt Butter.
Whisk in Flour.
Mix water, soy sauce and spices in a large cup.
Slowly mix water mixture in.
Ingredients:
Yogurt (2 cups) Mint, chopped (1 bunch) Sugar (.75 cups) Salt (.5 tsp.) Honey (1 tbsp.) Chocolate Chips (1 cup) Directions:
Combine Sugar, Honey, Mint in .75 cups water and boil for two minutes, until sugar is dissolved. Let cool for 1 hour. Strain out leaves and whisk into Yogurt. Process in Ice Cream Make until almost done. Add Chocolate Chips and finish processing.
Ingredients:
Yogurt, plain (2 cups) Guar Gum (1 tsp.) Sugar (.67 cups) Vanilla (.5 tsp.) Flavoring OptionsPeanut Butter and Milk (.5 cups each) Directions:
Mix all ingredients. Place in ice cream maker and run until done. Freeze.
Ingredients:
Cream Cheese, softened (3 oz.) Butter, softened (6 tbsp.) Powdered Sugar (3 cups or .75 lbs.) Vanilla (1 tsp.) Milk (3 tbsp.) Directions:
Mix all ingredients together.
Ingredients:
Spinach, frozen (20 oz.) Mushrooms, sliced (8 oz.) Pinto Beans, drained (2 15 oz. cans) Tomato Sauce (24 oz.) Monterey Jax or Mexican Cheese (1 cup) Corn Tortillas (6 in.) Chili Powder (5 tsp.) Crushed Red Pepper (.75 tsp.) Directions:
Cook Spinach, Mushrooms, 2 tsp. Chili Powder and .25 tsp. Crushed Red Pepper. Add Beans Separately Mix Tomato Sauce, .5 tsp Crushed Red Pepper, and 3 tsp. Chili Powder. Layer Sauce, Tortillas, Sauce, Filling, Sauce, Tortillas, Sauce, Spinach, Sauce, and top with Cheese.
Ingredients:
Eggs (4) Pumpkin Puree (1 cup) Sugar (2 cups) Canola Oil (1 cup) Salt (.5 tsp.) Cinnamon (.5 tsp.) Baking Soda (1 tsp.) Baking Powder (1 tsp.) Flour, sifted (2 cups) Cream Cheese Frosting (optional, see recipe) Directions:
Beat Eggs Mix in Oil, Sugar, and Pumpkin Puree Separately mix Salt, Cinnamon, Baking Soda, Baking Powder, and Flour. Pour in an 11×17 jelly roll pan. Bake at 350 degrees for 15 to 20 minutes. Optional – Spread on Cream Cheese frosting when Pumpkin Squares start to cool; but are still warm.
Ingredients:
Brown Rice, dried (2 cups) Chickpeas, drained (2 15 oz. cans) Cucumber, chopped (1 large) Vine Tomatoes, diced (4 med.) Feta Cheese, crumbled (4 oz.) Yogurt (2 tbsp.) Allspice (1 tsp.) Garlic Powder (1 tsp.) Cinnamon (.5 tsp.) Cardamon, ground (.5 tsp.) Chili Powder (.25 tsp.) Oregano, dried (.25 tsp.) Parsley, dried (3 tbsp.) Garlic, minced (4 cloves) Salt (1.5 tsp.) Black Pepper (1.5 tsp.) Clove, ground (1) Olive Oil (1 tbsp.) Turmeric (.25 tsp.) Directions:
In Instant pot, mix Rice, Turmeric and 4 cups water. Cook under pressure for 17 minutes. Mix all other spices and add Yogurt. Coat Chickpeas with Yogurt spice mixture. Mix chickpeas with finished Rice. Separately mix Tomatoes, Cucumber and Feta and store separately.
Ingredients:
Pasta (1 lb.) Green Bell Peppers, diced large (3 medium) Zucchini, quarter slices (2 large) Yellow Squash, quarter slices (2 large) Onion, diced (medium) Grape Tomatoes ( 1 qt.) Olive Oil (1 tbsp) Lemon Juice (1 cup) Salt (2 tsp.) Black Pepper (1 tsp.) Directions:
Boil Pasta. Saute Onions in Olive Oil until clear. Cook Bell Peppers, Zucchini, and Squash until Soft. Add Lemon Juice, Salt, and Black Pepper. Cook for five more minutes. Mix pasta and veggies.
Ingredients:
Eggplant, peeled and sliced (2 medium) Ricotta (16 oz.) Tomato Basil Sauce (26 oz.) Spinach, thawed (10 oz.) Breadcrumbs Cornmeal Pasta (1 lb.) Basil, dried (1 tbsp.) Oregano (1 tsp.) Garlic Powder (.5 tsp.) Nutmeg (.25 tsp.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
Mix Breadcrumbs and Cornmeal in a 2:1 ratio. Coat Eggplant Slices in Cornmeal mix. Bake at 350 for 45-60 minutes, rotating halfway. Mix Ricotta, Basil, Oregano, Garlic Powder, Nutmeg, Salt, and Black Pepper. Fold Spinach into Ricotta. In a 9/13 baking dish, layer half Eggplant, Spinach Ricotta mix, half Eggplant, a pour sauce on top. Bake at 350 degrees for 45 minutes. Boil Pasta. Serve Eggplant over Pasta.
Ingredients:
Pasta (1 lb.) Vine Tomatoes, diced (1 lb.) Knorr Pesto Packets (3) Olive Oil Grilled Chik’n (1lb.) Mushrooms, sliced (1 lb.) Salt (1 tsp.) Black Pepper (.5 tsp.) Directions:
Boil Pasta Make Pesto Sauce according to packet instructions. Cook Chik’n or MushroomsMushrooms: Saute in 1 tbsp Olive Oil with salt and Black Pepper. OR Chik’n: Cook in microwave according to package instructions. Mix Ingredients together.
Ingredients:
Red Bell Pepper, diced medium (2) Yellow Squash, 1 inch strips (1 lb.) Asparagus, 1 inch strips (1 lb.) Carrots, 1 inch sticks (1 lb) Roma Tomatoes, diced (1 lb.) Pasta (1 lb.) Black Olives,, sliced ( 8 oz.) Basil, Fresh (1 lb.) Garlic, diced (4 cloves) Olive Oil (2 tbsp.) Salt (1 tsp.) Black Pepper (1 tsp.) Vegetable Stock (.5 cups) Directions:
Saute Garlic in Olive Oil. Add carrots and cook covered until partially soft. Add Bell Pepper and Squash and continue cooking until partially soft. Add Asparagus and cook until all veggies are cooked. Remove from heat and add tomato, Salt, and Black Pepper. Place in 9 X 13 baking dish and bake at 400 degrees for 20 minutes, stirring halfway. Boil Pasta. Mix Pasta, Veggies, Stock, and Black Olives.
Ingredients:
White Rice (1 cup) Urad Dhal (.67 cups) Salt (1 tsp.) Fenugreek (.5 tsp.) Directions:
Rinse Rice and Dahl, cover with water and soak for 12 hours. Blend in blender until grit free s possible. Stir in Salt and Fenugreek. Cover and put in warm place for 1-2 days to allow it to rise and ferment. It should increase in volume to 150% . Spoon onto hot, oiled griddle and spread into a thin circle. Drip Oil on the edges for crispy edges. Flip when the underside is cooked. It should be golden brown when finished. Batter can be refrigerated for up to 2 weeks.
Ingredients:
Urad Dhal, whole (.67 cups) Kidney Beans, rinsed (2 15.5 oz cans) Tomato Paste (6 oz.) Cream (.5 cups) Salt (2 tsp.) Ground Red Pepper (1 tsp.) Butter (3 tbsp.) Ginger Paste (3.5 tsp.) Garlic Paste (3.5 tsp.) Directions:
Soak Urad Dahl for 30 minutes. Put Dhal and Salt in one level. Put Kidney Beans, garlic and Ginger in a separate level. Cook under pressure for 18 minutes. Add 1.5 cups water, Ground Red Pepper. Stir and cook everything for 45 minutes. Add cream and cook for 10 minutes.
Ingredients:
Tofu, cubed (28 oz.) Broccoli, frozen (2 lbs.) Onions, quarter rings (2 medium) Garlic, minced (8-10 cloves) Ginger (1 tsp.) Soy Sauce (.25 cups) Black Sesame Oil (4 tbsp.) Vegetable stock (2 cups) Chinese Mustard Paste (1 tsp.) Honey (3 tbsp.) Crushed Red Pepper (.5-1 tsp.) Directions:
Marinate Tofu in Soy Sauce. Brown Tofu with 2 tbsp. Black Sesame Oil. Quick fry Onions in 2 tbsp. Black Sesame Oil in covered pot. Add Broccoli and cook until done. Mix Vegetable Stock, Ginger, Honey, Chinese Mustard Paste, and Crushed Red Pepper to make sauce. Add Tofu and sauce to Broccoli pot and simmer for 5 minutes. Serve over Rice.
Ingredients:
Black Beans (4 15 oz. cans) Diced Tomatoes (3 15 oz. cans) Salsa, medium (.25-.5 cups) Corn, Frozen (12 oz.) Cheddar Cheese (optional) Tortilla Chips (optional) Directions:
Cook Tomatoes and Salsa in a pot until sauce like. Add Corn and cook until warm. Add Black Beans and simmer for 5 minutes. Serve with Cheese and or Tortilla Chips.
Ingredients:
Shitake or Portabella Mushrooms, sliced (1 lb.) Asparagus, small pieces (1 lb.) Onion, small (diced) Brown Rice (2 cups) Olive Oil (1 tbsp.) Garlic, minced (1.5 tsp.) Thyme, dried (1 tsp.) Vegetable stock (4 cups) Red Wine (1 cup) Parsley (2 tbsp.) Parmesan (.5 cups) Black Pepper (.5 tsp.) Salt (1 tsp.) Directions:
In instant pot, saute Onion and Garlic in Olive Oil. Add Thyme and Parsley. Add Rice and Red Wine and cook until wine is absorbed. Add Mushrooms, Asparagus and Stock. Cook under pressure for 19 minutes. When pressure comes down, add Salt, Black Pepper, and Parmesan.
Ingredients:
Tofu, cubed (28 oz.) Bok Choy, (large bunch) Ginger, minced (1 cubic inch) Garlic, minced (1 tsp.) Soy Sauce (1 tbsp.) Black Sesame Oil. (.25 cups) Vegetable Consomme (.25 tsp.) Salt (.25 tsp.) Cornstarch 1.5 tsp.) Directions:
Marinate Tofu in Soy Sauce. Brown Tofu in Pan with 2 tbsp. Black Sesame Oil. Separate Bok Choy leaves and stems and cut both into small pieces. In second pan, saute Ginger and Garlic in 2 tbsp. Black Sesame Oil. Add Bok Choy stem pieces and cook for a few minutes. Mix Consomme, Salt and 2 tbsp water, add o Bok Choy Stems and cover for a few more minutes. Add Bok Choy leaves and continue cooking covered until wilted. Add Tofu. Mix cornstarch with 2 tbsp water and dribble into center of pan. Simmer for five minutes. Serve over rice.
Ingredients:
Meatless Balls (20 oz.) Sweet and Sour Sauce (10-12 oz) Red Bell Pepper, cubed (3-4) Pineapple Chunks, drained (20 oz.) Brown Sugar (.25 cups) Soy Sauce (3 tbsp.) Garlic Powder (.5 tsp.) Black Pepper (.5 tsp.) Directions:
Mix all ingredients in the Instant Pot. Cook under pressure for 12 minutes. Serve over rice.
Ingredients:
Sweet Potatoes, peeled and cut into 1.5 inch strips (2-3 lbs.) Carrots, peeled and sticked (1-2 lbs.) Green Bell Peppers, chopped into large pieces (3 large) Radishes, quartered (1 lb.) Onions, quarter slices (3-4 medium) Olive Oil (.5 cups) Seasoned Salt (2 tbsp.) Black Pepper (2 tsp.) Brown Rice (2 cups) Directions:
Cook Rice. Line baking sheets with foil. Mix .25 cups Olive Oil, 1 tbsp Seasoned Salt, and 1 tsp. Black Pepper in a large bowl. Toss Sweet Potatoes and Carrots in Oil Mixture and place on baking sheets Bake at 450 degrees for 60 minutes, turning pieces half-way and rotating trays. Mix remaining .25 cups Olive Oil, 1 tbsp Seasoned Salt, and 1 tsp. Black Pepper in the same bowl. Toss Green Bell Peppers and Radishes in Oil. When Sweet Potatoes and Carrots are done, place in large container and change foil on the baking sheets. Place Radishes and Bell Peppers on 1 Baking Sheet. Toss Onions in remainder of oil mixture and place on other baking sheet, Bake Onions for 20 minutes and Radishes and Bell Peppers for 40 minutes, turning over pieces half-way for each. Mix all veggies together and serve over rice.
Ingredients:
Graham Cracker Pie Crust ORGraham Cracker Crumbs (1.25 cups) Softened Butter (.25 cups) Cream Cheese Sweetened Condensed Milk (15 oz.) Lemon Juice (.33 cups) Vanilla Extract (1 tsp.) Cheery Pie Filling (1 can) Directions:
Use pre-made Crust or follow steps 2-4. Mix Graham Cracker Crumbs, Butter, and Sugar Pour into 9 in. pie pan and press firmly against side and bottom. Bake at 375 degrees for 8 minutes. Whip Cream Cheese until fluffy. Gradually add Condensed milk and beat until well blended. Add Lemon Juice and Vanilla and blend well. Pour into cool crust and chill at least 2-3 hours (or overnight). Spread Cherry Pie Filling over top.
Ingredients:
Yellow onion (diced) Carrots, peeled and diced (2) Spinach, thawed (10 oz.) Lentils (16 oz. pkg.) Garlic (2 cloves) Fire Roasted Tomatoes (2 cans) Olive Oil (.25 cups) Salt (2 tsp.) Vegetable Stock (6 cups) Paprika (1 tbsp.) Oregano (1 tbsp.) Directions:
Instant Pot, Saute Onion and Garlic in Olive Oil. Add Carrot, Lentils, Tomatoes, Stock, Salt, Paprika and Oregano. Cook under high pressure for 10 minutes. Release the pressure. Stir in Spinach.
Ingredients:
Rapid Rise Yeast (.25 oz.) Pizza Sauce (16 oz. jar) Mozzarella (.75 – 1 lb.) Flour (3.5 cups) Salt (.5 tbsp.) Olive oil (for sealing) Toppings Directions:
Warm 1.25 cups Water to 110-115 degrees (30 seconds in the microwave). Add Yeast and let sit for a minute. Mix Flour, and Salt, then add yeast water. Knead Dough for 6 minutes. Place dough in oiled bowl and cover with full. Place in over warmed to 200-250 degrees. Make sure oven is turned off. Let the dough raise for 45 minutes. Spread dough evenly onto greased pain. Use oil to seal top of dough. Spread pizza sauce evenly over dough and top with Oregano. Add toppings of choice. Cover evenly with cheese. Bake at 500 degrees for 12 or minutes until cheese starts to brown.
Ingredients:
Spinach, thawed and squeezed (20 oz.) Onion, diced (medium) Ricotta (16 oz.) Mozzarella (8 oz.) Fast Rising Yeast (1 packet) Flour (5.25 cups) Salt (1.5 tsp.) Garlic, minced (1 tsp.) Black Pepper (.5 tsp.) Seasoned Salt (1 tsp.) Olive Oil Cornmeal Directions:
Warm 1.75-2 cups Water to 110-115 degrees and mix in yeast (check yeast packet instructions). Add 2 tbsp. Olive Oil. Mix Salt and Flour, then add Olive Oil and Water. Knead for about 6 minutes. Place dough into lightly oiled bowl, cover with a damp cloth. Place in oven that has been warmed to 175 degrees and let rise until until doubles in size (1 hour). Saute Onion and Garlic in 1 tbsp. Olive Oil. Add Spinach and cook thoroughly. Add Ricotta, Seasoned Salt, and Black Pepper. Add Grated Cheese and remove from heat. Roll dough out into circles and spoon in filling. Fold over and seal with Olive Oil and a fork. Place on baking sheet(s) lined with parchment paper. Bake at 400 degrees until golden (about 20 minutes).
Ingredients:
Cabbage, chopped small (Large) Egg Noodles, Yolkless (12 to 16 oz.) Onion, diced (medium) Butter (2 tbsp.) Salt (? tsp.) Black Pepper (? tsp.) Directions:
Saute Onion in Butter. Add layer of Cabbage with Salt and Black Pepper. Cook until Cabbage starts to wilt. Repeat steps 2 & 3 until all cabbage is cooked. Cook Noodles separately. Mix Cabbage and Noodles.
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