Curried Butternut Squash Soup

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 cup finely chopped onion
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch pieces
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 cup half-and-half
• 2 tablespoons honey
• 1/4 cup sour cream, or to taste (optional)

Recipe

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


• melt butter in a large pot over medium heat. cook and stir onion and garlic in hot butter until softened and browned, 10 to 15 minutes.
• stir chicken broth, squash, curry powder, salt, cumin, and cayenne pepper into onion mixture. bring mixture to a boil, reduce heat to low, and simmer until squash is tender, about 15 minutes. remove from heat. stir half-and-half and honey into squash mixture.
• pour squash 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. ladle soup into serving bowls and top with a dollop of sour cream.

Spicy Party Pretzels

Ingredients

• Servings: 15
• 1 cup vegetable oil
• 1 (1 ounce) package dry ranch salad dressing mix
• 1 teaspoon garlic salt
• 1 teaspoon ground cayenne pepper
• 1 (15 ounce) package mini twist pretzels

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• preheat oven to 200 degrees f (95 degrees c).
• in a medium bowl, mix together vegetable oil, dry ranch dressing mix, garlic salt and cayenne pepper.
• place pretzels in a medium baking dish. coat with the vegetable oil mixture.
• stirring occasionally, bake coated pretzels uncovered in the preheated oven 2 hours, or until toasted and crispy.

garlic parmesan olives

Ingredients

• Servings: 6
• 1 (6 ounce) can black olives, drained
• 1 clove garlic, minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons grated parmesan cheese

Recipe

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


• in a small bowl, combine olives, garlic, basil, and black pepper. stir in the olive oil and parmesan cheese. stir well and chill, covered for at least one hour before serving.

Campfire Potatoes

Ingredients

• Servings: 6
• 5 potatoes, thinly sliced
• 1 onion, sliced
• 6 tablespoons butter, cut into pieces
• 1/3 cup shredded cheddar cheese
• 2 tablespoons minced fresh parsley
• 1 tablespoon worcestershire sauce
• salt and pepper to taste
• 1/3 cup chicken broth

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat an outdoor grill for high heat.
• on a piece of heavy foil approximately 20x20 inches, place the potatoes and onion. dot with butter.
• in a medium bowl, mix cheddar cheese, parsley, worcestershire sauce, salt and pepper. sprinkle the mixture over the potatoes.
• fold edges of foil. cover potatoes with chicken broth.
• seal foil tightly and place on the prepared grill. cook 35 to 40 minutes, or until potatoes are tender.

Raspberry Pie Ii

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch single crust pie
• 2 1/2 cups raspberries
• 1/2 cup packed brown sugar
• 1 teaspoon cornstarch
• 1 tablespoon butter
• 1 egg white

Recipe

• preheat oven to 450 degrees f (230 degrees c).
• line a 9 inch pie plate with pastry, and brush with egg white. arrange berries in crust. combine sugar and cornstarch; sprinkle mixture over the berries. dot with butter. cover with upper crust, and seal the edges.
• bake for 10 minutes. reduce oven temperature to 400 degrees f (205 degrees c), and continue baking for 30 minutes.

simple savory quinoa

Ingredients

• Servings: 3
• 2 tablespoons olive oil
• 1 stalk celery, finely chopped
• 2 carrots, sliced
• 1 small onion, minced
• 1 clove garlic, minced
• 1 cup vegetable stock
• 1/2 cup uncooked quinoa, rinsed
• 1/4 teaspoon dried basil
• 1 teaspoon ground turmeric
• 1 teaspoon lime juice
• salt to taste

Recipe

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


• heat the olive oil in a saucepan over medium heat. stir in the celery, carrots, onion, and garlic. cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the vegetable stock, quinoa, basil, and turmeric. bring to a simmer, then reduce heat to low, cover, and simmer 25 to 30 minutes until the quinoa is tender and has absorbed the liquid. once done, stir in the lime juice, and season to taste with salt to serve.

Slow Cooker Cheesy Chicken And Tortillas

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• 1 (1 ounce) package mild taco seasoning mix
• 5 1/4 cups swanson® chicken stock
• 2 tablespoons butter
• 2 (10.75 ounce) cans campbell's® condensed cream of chicken soup (regular or 98% fat free)
• 10 fajita-size flour tortillas (10-inch), cut into 1-inch pieces
• 4 cups shredded mexican cheese blend
• hot cooked regular long-grain white rice

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs 30 mins

Ready Time: 4 hrs 40 mins


• place the chicken into a 3 1/2-quart slow cooker. top with all but 2 tablespoons of the taco seasoning. pour 3 1/2 cups of the stock over the chicken.
• cover and cook on low for 4 to 5 hours or until the chicken is cooked through. remove the chicken to a cutting board. using 2 forks, shred the chicken.
• heat the oven to 350 degrees f.
• heat the butter in a 3-quart saucepan over medium heat. stir the remaining taco seasoning, stock and soup in the saucepan. stir in the chicken.
• layer half of the chicken mixture, tortillas, and cheese in a 3-quart shallow baking dish. repeat the layer. bake for 30 minutes or until the mixture is hot and bubbling. serve over the rice.

greens with cannellini beans and pancetta

Ingredients

• Servings: 2
• 2 slices pancetta or bacon, chopped
• 1 1/2 tablespoons olive oil
• 1 small red onion, chopped
• 3 cloves garlic, crushed
• 1 bunch kale, roughly chopped
• 1 bunch beet greens, roughly chopped
• salt to taste
• 1 (15 ounce) can cannellini beans, drained

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• microwave the chopped pancetta or bacon on high for 3 minutes. drain the drippings, and set the crispy pancetta aside.
• in a large frying pan, heat the olive oil over medium heat. cook onion in oil until soft. add the crushed garlic cloves, and cook a minute more. stir in chopped greens, and season with salt to taste (be conservative at this point - you can always add more!). partially cover the pan, and cook until the greens begin to wilt. stir in crispy pancetta and cannellini beans. cook partially covered for 5 more minutes, until the flavors have combined and the greens are tender.

Simple Macaroni And Cheese

Ingredients

• Servings: 4
• 1 (8 ounce) box elbow macaroni
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• ground black pepper to taste
• 2 cups milk
• 2 cups shredded cheddar cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain.
• melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. add cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• fold macaroni into cheese sauce until coated.

Honey Dijon Brussels Sprouts

Ingredients

• Servings: 2
• 10 brussels sprouts, halved
• 1 1/2 teaspoons butter, melted
• 1 1/2 teaspoons honey
• 1/2 teaspoon dijon mustard
• 1 pinch dried dill weed
• 1 pinch onion powder

Recipe

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


• place brussels sprouts into a saucepan filled with lightly salted water.
• boil over medium high heat until brussels sprouts are just tender, 8 to 10 minutes; drain.
• mix butter, honey, dijon mustard, dill weed, and onion powder in a large bowl.
• toss brussels sprouts in mustard mixture to coat.

Salsa Ninety Nine (mild)

Ingredients

• Servings: 20
• 24 pounds tomatoes
• 1 (12 ounce) can tomato paste
• 1/2 bunch cilantro
• 16 jalapeno chile peppers
• 2 medium heads garlic
• 6 large green bell peppers, chopped
• 6 large onions, chopped
• 9 tablespoons salt
• 1 cup distilled white vinegar
• 1/2 cup brown sugar
• 3/4 cup cornstarch
• 1/2 cup water

Recipe

Cook Time: 2 hrs

Ready Time: 3 hrs


• core and peel the tomatoes. remove the tomato seeds and pulp. put seeds and pulp through a food mill. chop the outsides of the tomatoes
• in a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
• in a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. slowly stir this mixture into the pot.
• bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. in a small bowl, dissolve the cornstarch in water. add the cornstarch mixture to the pot. stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. allow the mixture to cool, and place it in sterile containers.

havana slow cooker lamb tenderloin

Ingredients

• Servings: 6
• 1 onion, sliced
• 3 pounds lamb tenderloin
• 3 tablespoons minced garlic
• 1/2 cup orange juice
• 3 tablespoons red vinegar
• 1 lemon, juiced
• 1 tablespoon ground cumin
• 1 tablespoon grill seasoning (such as montreal steak seasoning®)
• 1 teaspoon salt
• 1 teaspoon ground red pepper
• 3 bay leaves
• 2 tablespoons grated lemon peel

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs

Ready Time: 6 hrs 10 mins


• arrange onion slices in the bottom of a slow cooker; top with lamb tenderloin. sprinkle garlic evenly over onion and lamb. pour orange juice, vinegar, and lemon juice over lamb. sprinkle cumin, grill seasoning, salt, red pepper, bay leaves, and lemon zest over lamb.
• cover and cook on low until lamb is very tender, 6 to 7 hours. to serve, slice tenderloin into 1 1/2-inch slices, arrange on a platter, and drizzle juices over top.

Martha's Hot Almond Spread

Ingredients

• Servings: 2.5
• 1 (8 ounce) package cream cheese, softened
• 1/3 cup mayonnaise
• 3 green onions, chopped
• 1 pinch ground black pepper
• 1 pinch ground nutmeg
• 8 ounces shredded swiss cheese
• 1/4 cup sliced almonds

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, combine the cream cheese, mayonnaise, onions, pepper and nutmeg. stir in the swiss cheese. transfer to small ovenproof glass bowl. sprinkle 1/2 of the almonds on top.
• bake for 7 minutes. stir, and bake for an additional 8 minutes. sprinkle remaining almonds on top, and serve.

Chef John's Deviled Eggs

Ingredients

• Servings: 24
• 12 large eggs
• 3 tablespoons white sugar
• 3 tablespoons water
• 1 red jalapeno pepper, sliced into thin rings
• 2 tablespoons cream cheese
• 1/3 cup mayonnaise
• 1/2 teaspoon sriracha or to taste
• 2 teaspoons dijon mustard
• 1 tablespoon rice vinegar
• salt and ground black pepper to taste
• 1/4 cup chopped chives

Recipe

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


• place eggs in a large pot and cover with water. bring to a simmer over high heat. remove from heat, cover the pot and let sit for 17 minutes.
• combine sugar and water in a saucepan and bring to a boil. pour the warm sugar syrup over the pepper rings in a small bowl. stir and set aside.
• drain eggs and fill the pan with very cold water. let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
• peel eggs and slice in half lengthwise. remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
• mash together egg yolks, cream cheese, mayonnaise, sriracha sauce, and dijon mustard with a spoon or spatula until just combined. stir in rice vinegar until smooth. season with salt and pepper to taste.
• pipe filling into the egg shells.
• top each egg with a ring of candied pepper and chopped chives. chill for at least 20 minutes before serving.

mediterranean skillet

Ingredients

• Servings: 6
• 1 (12 ounce) package al fresco® fully cooked sweet apple chicken sausage, cut into 1/2-inch slices
• 1 tablespoon extra-virgin olive oil
• 1/3 cup scallions, chopped
• 3 dried apricots, finely chopped
• 2 cups cooked long-grain white rice
• 1/2 cup fat-free reduced-sodium chicken broth
• 1/4 teaspoon ground sage
• 1 tablespoon chopped fresh parsley
• 1 cup plain non-fat greek-style yogurt
• 1/3 cup chopped fresh basil
• 1/4 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 cup slivered almonds
• 2/3 cup red european-variety seedless grapes, quartered

Recipe

Ready Time: 30 mins


• in medium saute pan, add oil and saute scallions for 3 to 5 minutes. add the sausage slices and apricots, saute for 5 minutes. add rice, broth, simmer 1 minute, then add the sage, and parsley. cook for another 2 to 3 minutes.
• add yogurt and basil, and heat thoroughly 1 to 2 minutes.
• season with salt and pepper. fold in grapes. place in large bowl or serving dish and top with almonds. serve either warm or cold.

Apple Brine For Turkey The Night Before Cooking

Ingredients

• Servings: 1.5
• 2 quarts apple juice
• 1 gallon cold water
• 1 cup kosher salt
• 6 cloves garlic, peeled and crushed
• 5 pounds ice cubes

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• line a cooler with a large food safe bag. combine the apple juice, water, and salt in the bag; stir until the salt is dissolved; add the garlic.
• to use: lie your turkey into the brine with the breast-side down; add more water to submerge turkey completely if needed. pour the ice over the turkey. seal the bag and close the cooler; allow to sit overnight.

breakfast sausage casserole

Ingredients

• Servings: 1
• 1 pound breakfast sausage
• 8 slices bread, cubed
• 4 cups shredded cheddar cheese
• 6 eggs
• 1/2 teaspoon salt
• 3/4 teaspoon dry mustard powder
• 2 cups milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 40 mins

Ready Time: 10 hrs


• heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. drain and discard any excess grease. grease a 9x13 inch baking dish. spread the bread cubes into the prepared dish; sprinkle the browned sausage and cheddar cheese overtop.
• beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. pour the egg mixture over the bread cubes. cover and refrigerate overnight.
• preheat an oven to 300 degrees f (150 degrees c). whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
• bake in the preheated oven until firm and golden brown, about 1 1/2 hours.

coconut macaroons german style

Ingredients

• Servings: 3
• 2 3/4 cups flaked coconut, toasted
• 4 egg whites
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon almond extract

Recipe

Cook Time: 20 mins Ready Time: 20 mins


• preheat the oven to 250 degrees f (120 degrees c). line cookie sheets with parchment paper.
• in a large bowl, whip egg whites with an electric mixer until stiff enough to make a mark through with a knife. gradually sprinkle in the sugar, cinnamon and almond extract while continuing to mix on low speed. fold in toasted coconut by hand. spoon or scoop the prepared cookie sheets.
• bake for 20 to 25 minutes in the preheated oven, until cookies are dry and peel of the paper easily. cool on wire racks and store in an airtight container at room temperature.

peppers roasted with garlic, basil and tomatoes

Ingredients

• Servings: 6
• olive oil-flavored cooking spray
• 1 green bell pepper, halved and seeded
• 1 red bell pepper, halved and seeded
• 1 yellow bell pepper, halved and seeded
• 1 pint cherry tomatoes, halved
• 1/2 cup chopped fresh basil
• 8 cloves garlic, thinly sliced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon herb vinegar, or to taste

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c). grease a 9x13 inch baking dish with olive oil flavored cooking spray.
• place the bell pepper halves open side up in the prepared baking dish. in a medium bowl, toss together the cherry tomatoes, basil and garlic. fill each pepper half with a handful of this mixture. season with salt and pepper. cover the dish with aluminum foil.
• bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. remove from the oven, and sprinkle with herb vinegar. these are equally good served hot or cold.

Carrot Cake With Philly Cream Cheese Icing

Ingredients

• Servings: 18
• cake:
• 2 cups flour
• 2 teaspoons magic baking powder
• 1 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• dash of ground cloves
• 1/2 teaspoon salt
• 4 eggs
• 1 1/4 cups oil
• 2 cups granulated sugar
• 2 cups grated carrots
• 1 (19 ounce) can crushed pineapple, well drained
• 1/2 cup chopped walnuts or pecans
• icing:
• 1 (250 g) package philadelphia brick cream cheese, softened
• 1/4 cup butter, melted
• 2 cups icing sugar
• 1 teaspoon lemon juice
• 1/2 teaspoon grated lemon peel

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 2 hrs


• cake: heat oven to 350 degrees f. sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. beat eggs and oil in large bowl with wire whisk until well blended. gradually add granulated sugar, mixing until blended. add flour mixture, carrots, pineapple and walnuts; mix well. pour into greased and floured 12-cup fluted tube pan or 10-inch (3-l) tube pan.
• bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. cool completely on wire rack.
• icing: beat cream cheese and butter in large bowl with electric mixer until well blended. gradually add icing sugar, juice and peel, beating until well blended after each addition. spread on top of cake. store leftover cake in refrigerator.