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mozelledeliond · 3 years

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To: Cerusani Duskbinder

As with last time, it is a manila envelope which arrives addressed to one Cerusani Duskbinder, Baroness of the Lost Woods, but this time the simple circle-stamped wax is the color of the ocean off of Stranglethorn and dusted with golden shimmer. Within is a small envelope and a blank-covered booklet sewn together with soft purple thread.

Lady Duskbinder,

I hope this reaches you in good health. I have gone through a few recipe books, and at times rattled the cage of memory, and I think I have produced a fair collection of recipes for you to peruse at your leisure. I hope you find at least one you enjoy.

Remember to take care of yourself.

— Mozelle

Cream-colored paper and rich black ink in neat handwriting make up the booklet of recipes.

Bread, Cheese Loaf

3 cups wheat flour 2 teaspoons baker's yeast 2 teaspoons salt 1 cup cheddar cheese, shredded or grated 1/2 teaspoon minced onion 1/2 teaspoon minced garlic 1 egg 1/2 cup buttermilk 1/4 cup olive oil

Sift flour to remove clumps, then stir in cheese, onion, and garlic. Beat egg, milk, and olive oil in a separate bowl until air bubbles form. Slowly add liquid mix to the solid while stirring. Cover bowl with damp towel and let proof half hour. Add into loaf pan greased with butter. Depending on oven temperature, cook time may vary. Bread is done when crust is golden brown and toothpick inserted in the center comes out clean.

Bread, Potato

1-2 russet potatoes 2 cups milk Very generous dash of salt 2 teaspoons honey 2 tablespoons baker's yeast 2 tablespoons olive oil 5 cups wheat flour

Peel potato(es), cut into large chunks, and simmer in hot water until fork easily passes through. Remove from water and mash. Pour milk into saucepan with salt and honey and heat until milk just barely begins to bubble. Remove from heat, whisking in the mashed potatoes and olive oil. Let cool until warm enough to safely touch. Add in yeast and 2 cups of wheat flour and begin to incorporate the mixture with a paddle or heavy whisky. Add remaining 3 cups of flour and roll dough onto a floured surface to knead until loose and tacky. Wrap dough in damp towel and let proof for 2-3 hours. When dough is proofed, knead it and separate it half. Grease two loaf pans and add dough to each. Bake until golden-brown and toothpick inserted in center comes out clean.

Carbonara

1/2 cup sliced salt cured boar belly 1/4 cup grated parmesan cheese 1/2 clove finely minced garlic 3 eggs 2 tablespoons butter 1 pound of spaghetti Salt Optional: dash of ground black pepper

Bring pot of salted water to a boil. Whisk together the eggs, garlic, and grated parmesan. In a saucepan, fry the salt cured boar belly in the butter until the edges crisp. Remove from heat and put the boar belly into a small bowl. Save the drippings left by it. Cook the pasta. Shortly before pasta is finished, remove from heat and use a measuring cup to obtain about a cup's worth of pasta water from the pot and add that to the saucepan with the boar belly drippings. Place saucepan back over heat. Use the measuring cup to obtain about half a cup of pasta water to keep in reserve. Drain pasta, then place the drained pasta in the saucepan with the drippings and stir for one to two minutes until al dente. Remove from heat. Slowly pour egg mixture over top of pasta, using tongs to fold and stir pasta for even coverage. If necessary, use reserved pasta water to adjust the consistency of the egg mixture. Serve, seasoning with black pepper and additional salt and/or parmesan to taste.

Duskwood Spider Cake

1 pound spider meat 3/4 cup bread crumbs or finely crushed crackers 2 tablespoons chopped parsley or basil 1/3 cup mayonnaise 1 egg 2 tablespoons verjuice mustard Dash of salt Dash of ground black pepper

Whisk together mayonnaise, egg, and mustard. Season with salt and pepper. In separate bowl, mix together spider meat, bread crumbs, and chopped herbs. Fold in the mayonnaise mixture to the spider meat mixture. Form into small cakes. Add cooking oil of choice to a skillet until the bottom is fully coated; when oil is hot, add in the cakes. Fry until golden and crisp on both sides, approximately 4 minutes on each side.

Hoe Cakes

1 1/2 cups cornmeal 1 teaspoon salt 3 tablespoons wheat flour heated water cooking oil (butter, lard, or bacon fat is ideal)

Heat cast iron pan on an open flame. While the pan is heating, prepare the batter: Thoroughly combine all dry ingredients in a bowl. Add heated water until the batter reaches the desired consistency. When oil added to the pan sizzles, the pan is ready. Add batter into the pan in small circles. Add additional oil to pan as needed. Cook and turn hoecakes until browned on both sides.

The Light Has Probably Forsaken You, Or, Things Which Seem Like a Good Idea When Completely Out of Ones Mind at Four Bells in the Morning and/or Drunk

1 slice white bread 1 - 1 1/2 tablespoons butter Mixture of three parts brown sugar to one part cinnamon

Optional: cut crust off of bread. Roll bread until it reaches desired thickness. Use knife to spread butter over bread. Sprinkle desired amount of cinnamon sugar over buttered bread. Roll bread as if a cinnamon roll. Cut horizontally and serve. Regret your entire life leading to this moment, probably.

Lo Mein

3/4 pound by weight of egg noodles 2 cloves of garlic, minced 1 red bell pepper, sliced 1/2 cup peas 2 1/2 tablespoons soy sauce 2 teaspoons brown sugar 1 teaspoon sesame oil 1/2 teaspoon chili sauce Optional: 1 Dalapeno pepper, sliced Optional: 1/2 cup sliced or diced meat of choice

Cook noodles in a pot of boiling water until done. In a bowl whisk together soy sauce, brown sugar, sesame oil, and chili sauce. Add cooking oil to a skillet until skillet bottom is coated. Add in garlic, bell pepper, and any optional ingredients, stirring frequently until they start to turn tender. Stir in peas. Add noodles and soy sauce mixture, stirring and folding to combine, then serve.

Omelette Magnifique

2-3 eggs 1 tablespoon milk Salt Ground black pepper 3 tablespoons butter 1/4 cup shredded aged cheddar cheese or crumbled goat cheese 1/8 cup diced or sliced red bell pepper Optional: 1/8 cup diced meat of choice; ham or bacon suggested

Beat eggs together until yolks are thoroughly incorporated into the whites. Add milk and desired amount of salt and pepper, whisking vigorously until mix is frothy. Melt butter into heated skillet and pour in the omelette mix, tilting pan to spread the egg over its surface. When omelette sets at the bottom but is still wet on top, top half of the omelette with cheese, peppers, and meat. Use a spatula to fold the untopped half of the omelette over the topped half and let cook several more seconds. Slide omelette out of pan onto plate.

Rabbit & Potato Stew

2-4 pounds rabbit meat, diced into chunks 1 1/2 cups flour 3-4 tablespoons butter 1/4 cup olive oil 1 cup diced celery 1 cup diced carrots 2 diced onions 2-3 potatoes, diced into chunks 1 clove minced garlic 1/2 cup chopped parsley 1/2 cup chopped basil Salt 10 cups water OR vegetable broth OR rabbit broth Optional: 4 cups red wine (only use 6 cups water/broth if adding wine)

Lightly coat rabbit chunks with some of the flour and shake off excess. Add oil and butter into large saucepan and quickly brown the rabbit. Add all ingredients but the potatoes and the remaining flour and let simmer approximately two hours. Approximately 45 minutes into simmering, add the potatoes. About twenty minutes before stew is done simmering, if thickening is desired, mix together remaining flour with water until a paste or slurry is formed and stir it into the stew.

Rice Pudding

2 cups milk 1/3 cup uncooked white rice Dash of salt 1 egg 1/8 cup brown sugar 1 teaspoon vanilla extract or vanilla bean paste 1/4th teaspoon cinnamon

Rinse rice in clean water and drain. Add rice, milk, and salt to a saucepan and bring to a boil then reduce to a simmer, stirring frequently, until rice is tender. Whisk together egg and brown sugar, then add to the saucepan and stir to integrate. Continue to stir frequently until mixture is just shy of desired consistency. Remove from heat completely and stir in vanilla and cinnamon.

Tea, Dreamfoil (Sleep Aid)

3/4 - 1 ounce dreamfoil blossom per 1 cup water Optional: honey

Bring water to a boil. Rinse dreamfoil with cool water to ensure it is free of dirt or bugs. Pour boiling water into desired tea recepticle and place dreamfoil in an infuser. Steep 2-3 minutes. Remove infuser and add honey to taste if desired.

Note: May cause an increase in vividity of dreams. Do not combine with other sleep aids.

Tea, Ginger (Digestion Aid & Nausea)

1 - 1 1/5 tablespoon ginger root per 1 cup water Optional: 1 slice lemon Optional: honey

Clean and peel desired amount of ginger root before slicing thinly. Add to water and bring to a steady simmer, then move it from the heat until it is a gentle simmer. After about five minutes remove it from heat and strain. Add lemon and/or honey if desired and serve.

Tea, Honey-Lemon (Sore Throat)

2-3 teaspoons honey 1-2 teaspoons lemon juice 1 cup hot water Optional: ginger slice

Heat water until steaming. Add honey and lemon juice to taste. If desired, add ginger and let steep a minute or two.

Thalassian Toast (Sweet)

2 thick slices white bread 1 egg 1/4 teaspoon cinnamon Dash of nutmeg Splash of vanilla extract or vanilla bean paste 1/2 tablespoon brown sugar Splash of milk 2 tablespoons butter Optional: maple syrup or molasses Optional: confectioner's sugar

Whisk eggs, milk, vanilla, and spices together in a wide bowl. In a skillet, melt the butter; add more if necessary to thoroughly coat bottom of skillet. Dip bread into egg mixture, ensuring both sides are coated. Fry eggy bread in skillet until both sides are golden brown. If desired, powder finished product with confectioner's sugar and/or serve with molasses.

Thalassian Toast (Savory)

2 thick slices white bread 1 egg Splash of milk Salt 2 tablespoons butter Optional: 1 egg, fried with 1 sprig chopped parsley Optional: 1/8 cup parmesan cheese

Whisk eggs, a dash of salt, and milk together in a wide bowl. In a skillet, melt the butter; add more if necessary to thoroughly coat bottom of skillet. Dip bread into egg mixture, ensuring both sides are coated. Fry eggy bread in skillet until both sides are golden brown. Parmesan cheese can be added on top of the toast shortly before it is removed from the pan. Toast may be served topped with herb-fried egg or parmesan cheese, or as a side to another dish.

[ @cerusaniduskbinder ]

#correspondence #[sits on throne of real cook books I never use]

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chefjoel · 3 years

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Braised Curry Chicken.

Braised whole farm fresh chicken in a curry sauce on a bed of brown rice topped with scallion, cilantro and basil garnish.

Serving size 3-4

Vegetables

-5-6 Yellow mini yellow potatoes cut in half.

-4-5 Carrots peeled & roll cut (Oblique cut).

-1 Large yellow onion large dice.

-1 Serrano or Jalapeno seeded and diced.

-1 Red Bell pepper large dice.

-1 Green Bell pepper large dice.

-5-6 Garlic cloves diced.

Heat 1 Tbsp of olive oil in bottom of a large pot (6-8QTS).

Toss in Onions and Garlic and sweat them tell tender.

Add rest of the items to pot turn to low and stir occasionally.

Compound Butter

-3 Tbsp softened butter.

-1 clove garlic minced.

-1/2 tsp Smoked paprika.

-1/2 tsp Ginger.

-1 tsp Curry powder.

-1/2 tsp S&P.

-Pinch of Cayenne.

Fold all ingredients into the softened butter.

Rice

-4 Cups brown rice or jasmine rice (washed).

- Water use the finger method or 4 cups.

Cook for 17-20 mins.

Chicken

-1 Whole Chicken.

-2 Lemon cut in half.

-2 Cloves garlic crushed.

-1 Qt Chicken stock.

-1 13.5 Oz Can Coconut milk.

-1/2 Cup Curry powder.

-2 Tbls Ginger.

-1 tsp Smoked Paprika.

-1 Tbls Salt.

-1 tsp Fresh ground black pepper.

Preheat oven to 365.

Take compound butter and push 1 tsp under the skin of each breast of the chicken.

Rub compound butter over the skin of the bird and on the inside of the chicken.

Place 1 half of the lemon and the garlic into the body cavity of the chicken.

Sprinkle a little salt and pepper and Curry powder over the chicken.

Pour stock in with your vegetables and stir in spices.

Place Chicken in the middle of the pan making sure liquid goes half way up the whole bird.

Place lid over pot and put in the oven, cook for 45 minutes to 1 hour or tell meat is 165 degrees.

Pull chicken set a side for 5- 10 mins.

Add Coconut milk and juice of a lemon to vegetables and broth, stir until incorporated.

Put rice in a bowl place chicken on top, cover meat and rice with vegetables and sauce from the pot.

Sprinkle Basil, Green onion, and Cilantro over top for garnish.

Enjoy!!

#foodporn #food #foodgasm #foodie #chicken #curry #chef #homechef #nomnom #foodblog #dinnertime #dinner #homemade #foodism #foodlover #winnerwinnerchickendinner

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skippyv20 · 5 years

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Thank you😁❤️❤️❤️❤️

TUNA NOODLE CASSEROLE

Ingredients

8 ounce medium-size shell pasta

4 Tablespoon butter , divided

1 rib celery , diced

1/4 cup onion , diced

3/4 cup frozen peas 1

1 clove garlic , miced

4 Tablespoon all-purpose flour

1 14.5 ounce cans low-sodium chicken broth (just under 2 cups), warmed

1 cup milk , warmed

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon dried dill weed

2 teaspoon fresh lemon juice , more if desired

2 Tablespoon fresh parsley leaves , minced

1 cup freshly grated parmesan cheese , divided

5 ounce canned albacore white tuna, packed in water , more if desired

For the Topping:

1/2 cup Ritz crackers , crushed

1 Tablespoon butter , melted

Instructions

Cook the noodles just until al dente, according to package instructions.

Melt 1 tablespoon butter in a large skillet. Add celery, onion, peas and garlic and saute for a few minutes. Remove vegetables from pan and set aside.

Add remaining 3 tablespoons butter to the pan. Once melted and the flour and cook, stirring, for 30 seconds. Slowly whisk in the chicken broth and milk, stirring constantly until smooth. Bring mixture to a low simmer.

Stir constantly until thickened and bubbly, 2-3 minutes. Reduce heat to low and add salt, dill, lemon juice, parsley, and ½ cup Parmesan cheese. Taste sauce and season with additional salt, pepper, or lemon juice, to taste.

Remove from heat and stir in the pasta, vegetables and tuna. Pour mixture into a 9x13’’ or similar size baking dish. Sprinkle with remaining ½ cup of parmesan cheese.

Crush ritz crackers and add melted butter. Sprinkle mixture over the casserole.

Bake at 350 for 25-30 minutes

#recipes #submission

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crankyveggiegirl · 5 years

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A Very Vegan Thanksgiving 2.0

Green Bean Casserole (Top)

Ingredients:

For the crispy onion strings: 2 whole yellow onions (thinly sliced) 2 cups of soy milk Juice of a whole lemon 2 cups of all-purpose flour Tbsp of garlic powder Tbsp of onion powder 2 tsp of paprika 2 tsp of oregano Tsp of crushed red pepper flakes (optional) Fryer oil as needed

For the green beans: 4 cups of fresh green beans (roughly chopped) 1/2 a head of cauliflower (roughly chopped into florets) 2 tbsp of olive oil (+2 more) 1/2 a yellow onion (diced) Tbsp of minced garlic (+1 more) Cup of white mushrooms (diced) Tbsp of garlic powder (+1 more) Tbsp of onion powder (+1 more) 2 tsp of oregano (+1 more) Tsp of fresh parsley (chopped) Tsp of salt and pepper Cup of soy milk (plus more as needed)

To make: Start by preheating your oven to 350 degrees. In a shallow dish, whisk together the soy milk and lemon juice. Add in the onions and let soak, making sure they are all covered. In a frying pan, heat up about 3 cups of frying oil (you may need more depending on the size of your pan) over medium-high heat. In a separate shallow dish, whisk together the flour and seasonings until well combined. Take the soaked onions and coat them in the flour mixture making sure to shake off the excess and dump into the oil. Let fry for about 3-5 minutes (or until golden brown), turning as needed. Lay the fried onion strings on a baking sheet or plate lined with paper towels and sprinkle with a pinch of salt. Repeat these steps until all the onions are used up. Bring a large pot of salted water to a boil. Once at a rapid boil, pour in the green beans and blanch for about 3-5 minutes and set aside. Take out the green beans and pour in the cauliflower florets and cook for about 10 minutes. While those are cooking, in a separate skillet, heat 2 tbsp of olive oil over medium-high heat. Add in the onions and garlic and sauté for about 3-5 minutes (or until slightly softened). Add in the mushrooms and continue to sauté for another 3-5 minutes (making sure to sweat off all the excess water from the mushrooms). Sprinkle in the first round of seasonings and stir until all the veggies are evenly coated. Turn off the heat and set aside. Once the cauliflower is fork-tender, transfer it into a blender or food processor. Pour in the soy milk and the second round of seasonings and blend. While it’s blending, pour in the remaining olive oil and extra soy milk as needed until the mixture is evenly pureed. Pour this over the mushroom mixture and add in the green beans and stir until well combined. Transfer the green bean mixture into a baking dish, top with the onion strings, and bake for about 15 minutes (or until the onions are extra crispy and the green bean mixture is sizzling). Enjoy.

Mashed Potatoes and Gravy (Right)

Ingredients:

For the mashed potatoes: 6 russet potatoes (peeled and roughly chopped) 1/2 cup of chive cream cheese 1/2 cup of almond milk 3 tbsp of vegan butter 1/4 cup of nutritional yeast 2 tsp of garlic powder Tsp of onion powder Tsp of salt and pepper

For the gravy: 3/4 cup of vegan butter 1/2 a yellow onion (diced) Tbsp of minced garlic 1/2 cup of white mushrooms (diced) Cup of veggie sausage 4 sprigs of thyme (de-stemmed and chopped) Tbsp of parsley (chopped) 2 tsp of garlic powder 2 tsp of onion powder Tsp of salt and pepper Pinch of nutmeg 1/2 cup of all-purpose flour Cup of soy milk (plus more as needed) 3 tbsp of hot sauce (optional)

To make: For the gravy, in a large skillet, melt the butter over medium-high heat. Add in the onions and garlic and sauté until soft (about 5 minutes). Add in the mushrooms and veggie sausage (I used Lightlife’s Gimme Lean sausage) and continue to cook until slightly browned, making sure to break down the sausage well (about 3-5 minutes). Sprinkle in the thyme, parsley, and seasonings and stir until well combined. Turn the heat down to low and add in the flour and sauté, allowing it to brown for about 2 minutes. Whisk in the soy milk a little at a time, adding more as needed until desired thickness is achieved. Pour in the hot sauce (I used Texas Pete) and whisk. Set aside. For the mashed potatoes, bring a large pot of salted water to a boil. Once at a rapid boil, add in the potatoes. Let cook for roughly 10 minutes (or until the potatoes are fork-tender). Strain the potatoes and transfer them back into the pot. Add in all the other ingredients (I used Kite Hill’s chive cream cheese) and mash with a fork or potato-masher. Season with salt and pepper to taste. Top with the gravy. Enjoy.

Cranberry Stuffing (Bottom)

Ingredients: 1 whole stale baguette (roughly diced) 1/2 cup of dried cranberries 1/2 cup of vegan butter (plus more as needed) 3/4 cup of vegetable broth (plus more as needed) 1/2 cup of soy milk Juice of half a lemon 1/2 a yellow onion (diced) Cup of celery (diced) Tbsp of minced garlic Tsp of fresh thyme (chopped) Tsp of fresh rosemary (chopped) 1/2 tsp of fresh sage (chopped) 1/2 tsp of fresh parsley (chopped/ plus more for garnish) 2 tsp of salt Tsp of black pepper Tsp of garlic powder Tsp of onion powder 1/2 tsp of nutmeg

To make: Start by preheating your oven to 350 degrees. In a large skillet, melt the butter on medium high heat. Add in the celery and onions and sauté until soft (about 5-7 minutes). Add in the minced garlic and continue to cook for another 3 minutes. Sprinkle in the thyme, rosemary, sage, and parsley and cook until fragrant (about 2 minutes). Add in the seasonings and cranberries and stir. In a separate small bowl, whisk together the soy milk and lemon juice and set aside for roughly 5 minutes. Pour the soy milk mixture and veggie broth into the skillet and bring to a slight boil. Reduce the heat to low and add in the the baguette. Stir until the bread is evenly coated (add in more veggie broth if needed) and turn off the heat. Pour the stuffing mixture into a baking dish (you can add knobs of butter on the top if desired) and bake for about 20 minutes or until golden brown. Garnish with a sprinkle of fresh parsley. Enjoy.

Roasted Brussels Sprouts (Middle)

Ingredients: 2 cups of fresh Brussels sprouts (cleaned and halved) 1/2 cup of olive oil Tbsp of minced garlic 2 tsp of minced ginger 2 tsp of parsley (chopped) Tsp of garlic powder Tsp of onion powder Tsp of oregano Pinch of paprika Pinch of crushed red pepper flakes (optional) Tsp of salt and pepper Juice of 1/2 a lemon

To make: Preheat your oven to 400 degrees. In a bowl, whisk together the olive oil, garlic, ginger, parsley, seasonings, and lemon juice. Lay the Brussels sprouts out evenly on a baking tray and pour over the olive oil mixture. Place in the oven and bake for about 25 minutes, (or until slightly browned and fork-tender) making sure to stir occasionally for even cooking. Enjoy.

#vegan #veganism #vegan food #foodie #thanksgiving #green beans #casserole #Mashed Potatoes #gravy #cranberry #stuffing #brussels sprouts #recipes

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foodonabudget18-blog · 6 years

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4 recipes for less than $3 a serving

We all know that cooking can be challenging and expensive, but what if I told you that it didn’t always have to be that way? Today I’m going to share with you 4 recipes that won’t break your bank and taste incredible! All these amazing recipes cost $3 or less per serving! That’s insane! I hope you all enjoy.

The first recipe I want to share with you all is an apple chicken wrap. This recipe allows you to make as much as you want for only $1.25 per serving. Not to mention it’s pretty healthy too! I learned this recipe from 5dollardinners, so make sure you check them out and all the other great recipes they have!

http://www.5dollardinners.com/apple-chicken-lettuce-wraps/

What you will need: 1 lb. ground chicken (or you can make your own and dice it yourself)

6 tbs soy sauce

1 tbs vinegar

½ tsp salt

1 tsp garlic salt

2 tsp minced garlic (you can add more if you want a stronger garlic flavor)

1 tsp cornstarch

2 tbs honey

1 tps ground ginger

16 lettuce leaves (big enough to use as “shells”)

1 apple

Optional: green onions, other veggie toppers, ½ tsp crushed red pepper

Directions:

1) In a skillet brown the chicken with both the garlic powder and the salt. Make sure that you cook the chicken all the way through

2) In a medium sized mixing bowl, combine the soy sauce, honey, vinegar, minced garlic, ground ginger, and crushed peppers. Once well combined slowly stir into the chicken over a low heat and allow the sauce to warm up thouroughly.

3) Combine the cornstarch with equal parts water. Once well combined mix in with the sauce and allow it to simmer for 3 minutes. In this time the sauce should thicken up. Add more cornstarch mixture if you desire a thicker sauce, and less if you want a thinner sauce.

4) Carefully chop the apple up into small chunks and combine with the green onion. This mixture lightens up the meal and adds a layer of texture.

5) Carefully layer everything up inside of the lettuce leaves. The chicken should be on the bottom topped with the apple and onions. And finally enjoy!

The next recipe I would like to share with you is called “Greek Turkey and Rice Skillet”. I learned this recipe from a place called Budget Bytes. To me it makes me feel fancy because it’s a different taste then normal American food. It makes me want to take a trip and enjoy some real Greek style food. Reguardless, this recipe is amazing and I highly recommend it. It also is low cost with a serving cost of $2.49.

https://www.budgetbytes.com/greek-turkey-rice-skillet/

What you will need:

1 tbsp olive oil

2 cloves of garlic (minced)

16oz Ground turkey (I prefer 97% Lean)

1 tsp dried oregano

¼ tsp salt

1 c. white rice

¼ lb spinach (fresh or frozen)

1/3 c. sun dried tomatos (optional if you don’t like tomatoes)

½ c. olives (sliced, I prefer black)

1 ½ c. Chicken broth

1 lemon

Parsley

1 oz feta cheese

Directions:

1) Using a deep skillet pan, add the olive oil and minced garlic. Sauté over medium heat for 2 minutes. In this time, you should start to smell the garlic. Once you can smell the garlic, add in the ground turkey and oregano. Make sure to salt and pepper to taste. Continue to sauté over medium heat until the turkey is cooked through. This typically takes about 5 minutes.

2) While the meat is cooking take the time to slice the olives and tomatoes. Once the meat is cooked, add the rice, spinach, olives, and tomatoes to the skillet.

3) Add the chicken broth and stir until well combined. Placing a lid on the skillet, turn the heat up to a medium high, allowing the mixture to come to a slight boil. Once it is boiling turn the heat back down to a low to medium low and simmer for another 15 minutes.

4) Once 15 minutes has passed stir the mixture and replace the lid. Turn off the heat completely and allow the mixture to sit for an additional 10 minutes.

5) While the mixture is sitting, zest half the lemon and slice it into wedges and roughly chop the parsley. Give the skillet a stir and top with the lemon zest, parsley, and feta.

6) Serve with lemon wedges on the side for added zing and flavor. This allows the consumer to decide whether or not to squeeze the lemon over their helping.

The next recipe I would love to share with you guys is actually a vegetarian dish! Sadly, its not vegan, although it is easy to make it vegan style using vegan ingredients rather than things like real cheese. This recipe rings in at a total of $0.90 per serving, how amazing is that! The best part, its pizza! This pizza is a garlic and kale pizza, which is a healthy alternative then your average meat lovers’ delivery. This recipe also came from Budget Bytes, so make sure to check them out!

https://www.budgetbytes.com/garlicky-kale-and-ricotta-pizza/

What you will need:

2 tbsp olive oil

1 clove of garlic (minced)

6 cups of kale leaves (torn/shredded)

1 large pizza dough (if I’m lazy I use 1.5 tubs of the refrigerated Pillsbury ones)

¼ tsp garlic powder

1 c. whole milk ricotta

1 c. mozzarella

Directions:

1) Preheat the oven to 400F. If the kale you purchased has stems, make sure to remove them. Rinse the kale well and tear into 2-inch pieces. These pieces may be bigger or smaller depending on your preference.

2) Place the garlic and 1 tbsp of oil into a large pot and sauté over a medium heat for 1 minute. The garlic should turn soft and become fragrant. Add the kale and continue to sauté for an addition 5 minute. In this time the kale should start to wither. Season the kale with salt and pepper to taste.

3) Shape your pizza dough into a circle or square and place inside either a pizza pan or baking tray of some sort. The normal size for a circular pizza is between 12 and 14 inches. Some pizza doughs require pre-baking before adding toppings so make sure to read the directions of the dough you choose. Many premade pizza crusts do not require this.

4) In a small bowl combine the other tbsp of olive oil and garlic powder. Brush the mixture onto the surface of the dough. Sprinkle the kale evenly over the pizza dough. Top with the ricotta and mozzarella cheese. The mozzarella cheese should be the final layer to your pizza.

5) Bake the pizza for 15-20 minutes, or until the desired brownness of the crust and cheese. Slice the pizza into the desired servings and enjoy.

The last recipe that I would love to share with you is a desert. This desert is a chocolate lava cake. Lava cakes are one of my favorite deserts because its like there’s a surprise in the middle! They are so fun and gooey. It makes me feel like a kid again. The other good this about lava cakes is that there are so many different recipes out there. You can make red velvet, vanilla, chocolate, and even cookie ones! The combinations are endless.

https://www.eatwell101.com/chocolate-lava-cake-recipe-molten-chocolate-cake

What you will need:

7 oz butter

7 oz chocolate (can be whatever type you want)

5 ½ oz icing sugar

1 2/3 c. flour

1 tsp baking powder

4 eggs

Directions:

1) In a saucepan, melt the chocolate and butter together over a low heat. This is best achieved using a double boiler, or a heat resistant bowl over a pan of water. You may also do this in a microwave but be careful as you can easily burn the chocolate this way. The best way is to start melting in 30 second intervals, and once it starts to melt drop down to 15 second intervals until well combined.

2) In a bowl which together the icing sugar and eggs. Add in the flour and baking powder and gently mix until combined. Slowly add in the melted chocolate and butter until you get a smooth paste like consistency. Pour the mixture into small buttered molds and allow them to rest in a refrigerator for at least 2 hours. If you don’t have molds you can use oven resistant mugs or even cupcake tins.

3) Once the batter has rested, preheat the oven to 360F. Bake the batter for 8 minutes until they turn a light golden brown.

4) Serve and enjoy! These cakes go really well with chocolate syrup, caramel, whip cream, or even some ice cream on top. So, don’t forget to top it with something you enjoy!

Thank you guys so much for the support you have given me so far. I hope that you enjoy these recipes and check out the different people who help inspire me to do my cooking. Keep in mind that each recipe can be changed and tailored to meet your wants and needs. So don’t be afraid to experiment and try different things! I hope you guys enjoy! If you try out any of these recipes take a picture and let me know what you thought!

#mkt400uwl

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curutquit · 3 years

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Chicken Donuts chicken bites chicken samosay chicken rolls.

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, chicken donuts chicken bites chicken samosay chicken rolls. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Chicken Donuts chicken bites chicken samosay chicken rolls is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it's quick, it tastes yummy. Chicken Donuts chicken bites chicken samosay chicken rolls is something that I have loved my entire life. They're fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have chicken donuts chicken bites chicken samosay chicken rolls using 65 ingredients and 38 steps. Here is how you cook it.

The ingredients needed to make Chicken Donuts chicken bites chicken samosay chicken rolls:

{Get of Chicken Donuts Ingredients.

{Take 1/2 kg of Chicken Mince.

{Get 3 of Eggs.

{Get 1 cup of Flour.

{Make ready 5-6 of Green chilies.

{Take 1 cup of Bread crumbs.

{Make ready 1/2 tsp of Baking powder.

{Get 1 tbsp of Crushed cumin.

{Take Gram of flour 1 tbsp.

{Prepare 2 tbsp of Ginger garlic paste.

{Take 1 tbsp of Red chilli.

{Get of Mint leaves 1 bunch.

{Prepare of Oil to deep fry.

{Get to taste of Salt.

{Take 2 of boiled potatoes.

{Prepare of Chicken Samosa.

{Get of Ingredient Of Dough.

{Get 1/2 tsp. of Salt.

{Prepare 2 cups of All-Purpose Flour (Maida).

{Prepare 1/4 tsp. of Cooking Oil.

{Take 2 tbsp. of Clarified Butter (Ghee) or Cooking Oil.

{Take 4 tbsp. of Water.

{Get of Ingredient Of Filling.

{Prepare 2 cups of Boneless Chicken (cubed).

{Make ready 1 of large Onion (chopped.

{Prepare 2 of medium Potatoes.

{Get 1 tsp. of Ginger Paste (Pisi Adrak.

{Take tsp. of Garlic Paste (Pisa Lehsan).

{Make ready 3 tsp. of Garam Masala Powder.

{Get 1 tsp. of Cumin Seeds (Saabut Sufaid Zeera.

{Take 1 tsp. of Red Chilli Powder (Pisi Lal Mirch).

{Get 1 tsp. of Turmeric Powder (Pisi Haldi).

{Take 3 tsp. of Salt.

{Prepare 8 tbsp. of Olive Oil.

{Make ready of Chicken bites Ingredients.

{Get of For Chicken Marination 1-1/2 Kg Chicken.

{Get pieces of Boneless, cut in thin.

{Prepare 2 teaspoon of Paprika Powder.

{Get 2-2 Tablespoon of Soy Sauce.

{Prepare 3-2 teaspoon of Garlic Powder.

{Prepare 5-1 teaspoon of Worcester shire sauce.

{Get of For Coating.

{Take 1-2 of Eggs Beaten with 2 tbsp flour,2 tbsp corn flour,1/2 teaspoo.

{Prepare 2-3/4 Cup of All Purpose flour.

{Take 4-1 teaspoon of Black Pepper.

{Get 8-1/2 tsp of baking powder.

{Take 7-1/2 teaspoon of Oregano.

{Make ready 6-1 teaspoon of Thyme.

{Make ready 5-1 teaspoon of Salt.

{Take 3-1/2 Cup of Corn Flour.

{Prepare of Chicken Rolls.

{Prepare gm of Chicken mince500.

{Get 2 cloves of Garlic crushed.

{Take 1 of Onion.

{Get 1 tsp of Curry powder.

{Prepare 1/2 tsp of Chilli powder.

{Take 1 tsp of Turmeric.

{Make ready 1/2 tsp of Cumin powder.

{Get 1 of Fresh chilli chopped.

{Take 1 tsp of Mint or coriander (chopped).

{Make ready 1 tbsp of Lemon juice.

{Take of Roll patties as required.

{Take 1/2 tsp of Ginger grated.

{Take to taste of Salt.

{Prepare to taste of Black pepper powder.

Instructions to make Chicken Donuts chicken bites chicken samosay chicken rolls:

Chicken Donuts METHOD.

Boil 2 potatoes and mash them..

Chop green chilies and green coriander.

In a mixing bowl take ½ kg chicken mince, 3 eggs, 1 cup flour, 1 cup bread crumbs, ½ tsp baking powder, 1 tbsp crushed cumin seeds, 1 tbsp gram flour, 1 tbsp red chilli powder, 2 tbsp ginger garlic paste, chopped green chilies, mint leaves and some salt.

Mix everything together and make hard dough.

Grease the cutting board and spread the mixture on it..

Now cut it with the help of the cutter.

Heat oil in the pan and deep fry the donuts till they are golden brown..

Chicken Samosa METHOD.

Dough.

Sift the all-purpose flour and salt together in a bowl or dish..

Add the 4 tbsp. of oil to flour and salt and mix it in well with your hands until the mixture resembles coarse breadbrumbs.

Add in the water and mix well with hands into a dough to form a stiff ball.

Take the dough ball out of the dish and put it onto a clean counter surface. Knead the dough well with hands until it turns into a smooth dough. Form it into a round ball.

Rub the ball with another ¼ teaspoon of oil and cover it with plastic wrap or a plastic bag. Set it aside for atleast 30 minutes to let it rise.

Samosay Filling METHOD.

Mix the ginger paste, garlic paste, cumin seeds, pisa garam masala, red chilli powder, turmeric powder, and salt with 4 tablespoons of the olive oil. Mix it into a paste..

Mix the spices with the cubed chicken and marinate it in the refrigerator for 2 hours.

Seperately in a frying pan saute the chopped onion with 4 tablespoons of the olive oil until it is golden brown. Add in the marinated chicken and mix. Cover and let it cook on medium heat for about 20 minutes by stirring occasionally in between..

Add in the diced potatoes and mix. Cover and let it cook for another 15 minutes or until the potatoes are done. Take off heat and let it cool.

Knead the pastry dough again with hands and divide it into eight balls. Keep all balls covered while you work on one at a time. Roll each ball out into a 7 inch (18 cm) round. Cut it in half with a knife..

Pick up one half and form a cone out of it, making a ¼ inch wide (5 mm), overlapping seam. Glue the seam together with a little water. Fill the cone with about 2 ½ tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about ¼ inch (5 mm) wide.

Press the top seam down with the prongs of a fork or flute it with your fingers. Repeat this process for each remaining balls..

Heat about 1 ½ to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan. When the oil is hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp.

Put each fried samosa on a paper towel to absorb any access oil.

Chicken bites METHOD.

Marinate chicken for 3 hours with all the ingredients mentioned in "For Chicken Marination" section.

Beat an egg with little salt, pepper and thyme. Add flour and cornflour and beat well.Add some water or milk if it is thick..

Dip each chicken piece in this egg mixture and mix it well..

Mix Flour, Corn Flour, black pepper, salt,herbs and baking powder together..

Then Roll the chicken pieces in flour mixture. Again repeat the above steps..

Heat the oil and fry the coated chicken pieces at medium heat till golden..

Chicken Rolls METHOD.

Heat the oil in a frying karahi.

Add the onion and garlic mix in the spices and seasoning and fry until soft.

Add the mince, stirring until cooked.

Remove from heat and stir in the mint and lemon juice..

Fill in roll patties and fry till golden brown.

So that's going to wrap this up with this special food chicken donuts chicken bites chicken samosay chicken rolls recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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phynxrizng · 7 years

Text

MABON , FALL EQUINOX FOOD RECIPES

RECIPES FOR MABON, THE WITCHES THANKSGIVING Mabon, Fall Equinox Food Recipes SOURCE, FOUND IN RAVEN AND CRONE COM by Raven and Crone Turkey Meatballs in Cranberry Sauce 1 lb ground turkey 1/2 cup chopped onions 1/4 cup instant rice or instant brown rice 1/4 cup unseasoned breadcrumbs 1 egg 1 teaspoon salt 1/2 teaspoon poultry seasoning 1 (16ounce)can whole berry cranberry sauce 1/2 cup water Mix all ingredients except cranberry sauce and water. Form into 45 meatballs. Spray large skillet with non-stick cooking spray.Cook meatballs, covered, for 8 - 10 minutes turning occasionally until meatballs are done and no longer pink in the middle. Add cranberry sauce and water to skillet.Cover and cook on medium-low for 3 to 4 minutes. Roast Fillet Of Beef 1 Fillet of beef (5-6 lb) trimmed 5 Garlic cloves, slivered 1 teaspoon Salt 1 teaspoon Freshly ground pepper Tabasco sauce 1 cup Soy sauce 1/2 cup Olive oil 1 cup Port wine 2 teaspoons Thyme 1 bunch Watercress To prepare the fillet, make slits in it and put slivers of garlic in the slits. Rub well with salt, pepper and Tabasco. Combine the soy sauce, olive oil, port and herbs and place the fillet in this marinade in a baking dish for at least 1/2 hour unrefrigerated, or an hour or more in the refrigerator. Turn several times while it is marinating. Preheat oven to 425 degrees F. Place the fillet on a rack in a roasting pan. Roast for 30-35 minutes, basting occasionally with the marinade. A meat thermometer should register 120~ for very rare, 125~ for rare, 130~ for medium-rare. After it is removed from the oven, the internal temperature will rise as much as another 10~. Allow the fillet to rest, covered with foil, up to 30 minutes. If it needs to sit longer, you might try a catering trick: Wrap the fillet, just out of the oven, in plastic wrap. Unwrap just before slicing. Cut into slices and place on a warm platter; garnish with sprigs of watercress. Broccoli Casserole 2 eggs, lightly beaten 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 medium onion, chopped 1 cup (4 ounces) shredded cheddar cheese 1 cup (4 ounces) shredded Swiss cheese 1/2 cup mayonnaise 2 tablespoons butter, melted 1 package (16 ounces) frozen broccoli cuts, thawed 1 package (10 ounces) frozen chopped broccoli, thawed 1/4 cup dry bread crumbs In a large bowl, combine the first seven ingredients; fold in broccoli. Transfer to a greased 1-1/2 qt. baking dish. Sprinkle with bread crumbs. Cover and bake at 400 for 30-35 minutes or until heated through. Yield: 8 servings. Harvest Ratatouille 8 - 10 tablespoons olive oil 2 yellow onions, chopped 3 large or 4 small zucchini, sliced into 1/4-inch thick slices 1 large eggplant, sliced into chunks the same size as the zucchini slices 5 large tomatoes, chopped 1 green bell pepper, seeded and coarsely chopped 1 red bell pepper, seeded and coarsely chopped 2 garlic cloves, minced Salt and freshly-ground black pepper, to taste Tomato paste, to taste (optional) 1. Heat 5 or 6 tablespoons of the olive oil in a large heavy-bottomed skillet over medium heat, add the onions, and saute about 1 minute, until fragrant and softened. Add zucchini and eggplant and saute about 2 minutes, until lightly browned. Add more olive oil as needed if the pan looks dry. Add tomatoes, peppers, and garlic, stirring to combine. Cover, reduce heat to low, and simmer about 20 minutes, until veggies are cooked through. 2. Take off the lid, add other add-ins, if you like, increase heat to high, and cook for 2 or 3 minutes to evaporate excess liquid, stirring constantly. Season to taste with salt and pepper, add a little tomato paste if using, and stir well. 3. Serve hot, or allow to cool and add a little olive oil before serving. Serves 6. Garlic Roasted Potatoes & Greens 2 pounds Red-Skinned Potatoes, sliced 6 large Cloves Garlic, sliced lengthwise 1/3 cup Extra-Virgin Olive Oil 3 Tablespoons Wine Vinegar Salt Pepper 4 cups Watercress Sprigs, rinsed 2 Tablespoons Chives, chopped Mix potatoes, garlic and oil in a 10 x 15" rimmed pan. Bake at 450 degrees until well browned, about 1 1/4 hours. Turn vegetables with a wide spatula every 10-15 minutes. Pour vinegar into pan, scraping with spatula to release browned bits and to mix with potatoes. Add salt and pepper to taste. Pour potatoes into a wide, shallow bowl. Chop half the watercress and mix with potatoes. Tuck remaining watercress around potatoes and sprinkle with chives. Stuffed Acorn Squash 2 acorn squash, washed and cut in halves 1/2 stick of butter 1/2 cup of crushed Ritz crackers 1/4 cup chopped walnuts 1/4 cup brown sugar Wash and cut acorn squash in half from stem to bottom Scoop out the seeds and rub the inside and cut parts with butter Put the acorn squash on a cookie sheet Melt the butter, and mix in the walnuts, brown sugar, and crackers Place in the holes of the squash and bake at 350 degrees for 30 - 40 minutes or until done Acorn Squash and Apple Soup - Makes 5 servings. 1 medium acorn squash 1 Tbsp. canola oil 1 medium onion, chopped 1 leek (white part only) rinsed well and chopped 1 tart apple (such as Granny Smith), peeled, cored and chopped 3 cups fat-free, reduced sodium chicken broth Salt and freshly ground black pepper, to taste 3 Tbsp. minced fresh mint leaves, as garnish Milk or additional broth to thin soup (optional) Preheat oven to 375 degrees. Cut acorn squash in half length-wise, remove seeds and pulp. Set on a rimmed baking sheet. Bake until the flesh is tender when pierced, roughly 45 to 90 minutes (depending on size). Remove squash from oven and allow to cool. While the squash is cooling, in a large, heavy pan heat the canola oil over medium-high heat. Add the onion and leek and sauté for about 4 minutes, until the onion is translucent. Add the apple and cook over medium heat for 1 minute. Scrape out the squash pulp and combine with the apple mixture. Reduce heat to medium-low, cover and cook for 5 minutes, stirring often. Add the broth to the pan, cover and bring to a boil over high heat. Reduce the heat to low and simmer for about 30 minutes. Remove the pan from heat and set the soup aside to cool slightly. In a blender or food processor, puree the soup in batches until smooth. Return soup to pan and heat just before serving. Add milk or additional broth to thin soup, as desired. Season to taste with salt and pepper. Garnish each serving with mint and serve. Crockpot Cream of Tomato Soup 2 tablespoons olive oil 1 large chopped onion 3 crushed garlic cloves 2 minced carrots 2 pounds peeled and diced tomatoes (reserve and add all juices) 4 cups chicken or vegetable stock or broth 3 tablespoons tomato paste 2 tablespoons sugar 1 tablespoon lemon juice Salt Pepper 2-4 tablespoons freshly chopped herbs (basil, oregano, rosemary, thyme, marjoram, savory, chervil, Italian parsley, mint, lavender) or 1-2 teaspoons dried herbs or spices (Italian spices, basil, oregano, marjoram, thyme, cumin, curry powder, nutmeg) 1 cup heavy cream Combine the oil, onion, garlic, and carrot in the crockpot. Cook on high, stirring frequently, until the onion softens. (This can also be done in a skillet.) Add the remaining ingredients except for the herbs and spices and cream. Cover and cook on low for 8-12 hours. Add the herbs and adjust seasoning. Cool slightly and puree in small batches. Return to the crockpot and add the cream. Reheat until piping hot, or else cool and chill before serving. Chicken & Leek Soup 3 1/2 pounds Frying Chicken, cut into 8 pieces 1 pound Beef Shanks, cut into 1" pieces 6 cups Chicken broth 3 slices Thick cut Bacon 1 Tablespoon Dried leaf Thyme 1 Bay leaf 3/4 cup Pearl Barley 1 1/2 cups Chopped Leek, white only Salt and Pepper to taste 2 Tablespoons Chopped parsley Put the chicken, beef, stock, bacon, thyme, and bay leaf in a large, heavy pot and bring to a boil. Reduce the heat and simmer, covered, for 30 minutes. Meanwhile boil barley in 1 1/2 cups water for 10 minutes. Drain and set aside. Remove chicken for pot. When cool enough to handle, debone and set aside. Add leeks and barley to the pot, and simmer 15 minutes. Remove beef shanks and debone. Chop meat coarsely, and return to the pot, along with the chicken. Simmer covered, for 5 minutes more. Season with salt and pepper to taste and garnish with parsley. Autumn Equinox Stew 1 tbsp. olive oil 1 onion, diced 3 cloves garlic, minced 1 large eggplant, cubed 1 small acorn squash, peeled, cubed 1 large zucchini, peeled and cubed 1 tsp. salt black pepper to taste 1 sprig fresh thyme 3 large tomatoes, diced 1 1/2 cups of water 1 cup dried lentils Give thanks for the earth's bounty with this luscious stew made from fresh seasonal vegetables. This stew cooks quickly and can be easily prepared over a festive fire or on the stove. Put olive oil in a large pot on medium heat. Saute onion and garlic until highly aromatic. Add eggplant and squash and zucchini. Saute until edges show signs of cooking. Add remaining ingredients and simmer on medium heat for 10 to 15 minutes. Serve with fresh-baked bread. Beef & Barley Vegetable Soup 3 pounds Soup Meat 2 Tablespoons Fat 2 quarts Water 1 1/2 Tablespoons Salt 1/4 Tablespoon Pepper 2 Tablespoons Minced Parsley 1/2 cup Barley 1 cup Carrots, cubed 1/4 cup Onion, chopped 1/2 cup Celery, chopped 2 cups Canned Tomatoes, drained 1 cup Peas Brown meat with bones in hot fat. Place meat, soup bone, water, seasonings and parsley in a soup kettle. Cover tightly and simmer 1 hour. Add barley and simmer another hour. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes. If leftover soup becomes to thick, dilute with beef broth. Can be doubled or tripled and freezes well. Rosemary Grilled Chicken 2 broiler chickens (3 lbs ea. split) -- backbones removed 1/4 cup vegetable oil 8 tablespoons butter, melted 1/2 cup dry white wine or 1/3 cup lemon juice 2 teaspoons dried rosemary, crushed 1/2 clove garlic, optional 1 teaspoon salt freshly ground black pepper - to taste Prepare the grill by placing an oiled rack 4-6 inches over medium-hot coals. Combine the oil, butter, wine or lemon juice, rosemary garlic (if desired) and salt. Brush the chicken halves inside and out with 1/4 cup of the seasoned butter Place the chickens bone side down on the grill. Baste them frequently with the remaining seasoned butter and turn the pieces every 10 minutes for a total of 30 to 40 minutes in all. Sprinkle well with pepper. Rosemary Potatoes 8 small red potatoes, scrubbed & quartered 8 cloves garlic, peeled 3 tbsp olive oil 1/2 tsp freshly ground pepper 1/3 cup minced fresh rosemary or 2 tbsp dried 1/2 cup chopped green onions Preheat oven to 200C (400F). Place potatoes and garlic in a single layer in a baking dish. Drizzle with olive oil and toss potatoes to coat evenly. Sprinkle with salt, pepper and rosemary and toss again. Roast for 30 minutes or until potatoes are crisp on the outside and tender inside. Sprinkle with green onion and serve. Serves 8 Rosemary Herb Butter 2 to 3 cloves garlic, minced 1 tablespoon fresh rosemary leaves, removed from the stem 1/2 teaspoon orange or lemon zest 1 tablespoon orange or lemon juice 1/4 teaspoon crushed red chile pepper 1 stick butter, softened Combine all of the ingredients. Make a log by spreading the mixture across a length of waxed paper. Roll the log back and forth to make a smooth tube about 1 1/2 inches thick. Twist the ends and store in the refrigerator or wrap airtight and store in the freezer. Rosemary Herb Bread 2/3 cup milk 2 eggs 3 cups bread flour 1 1/2 teaspoons salt 2 1/2 tablespoons white sugar 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 1 teaspoon dried marjoram 1 1/2 tablespoons margarine 2 teaspoons active dry yeast Place ingredients in the bread machine in the order suggested by the manufacture. Select Basic or White Bread setting. Start. Wild Rice with Apples and Walnuts 1 cup wild rice 2 cups water 1 Tablespoon vegetable oil Cook rice and oil in water for 50 minutes. 1 cup walnuts 1 rib of celery, chopped 4 chopped scallions 1 cup raisins 1 red apple, peeled and chopped, set aside in lemon water 2 teaspoons grated lemon rind Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside. 3 T. lemon juice 2 garlic cloves, minced 1/2 t. salt 1/3 cup olive oil pepper, to taste Whisk together juice, salt and pepper, garlic and oil and add to cooked rice. Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated. Harvest Spread This recipe calls for lots of chopping and grating. 1C. tart apples, diced fine 1 C. celery chopped fine 1 C. mild cheddar, grated fine 2 Pkg (8 oz each) cream cheese 1 Tbsp. mayonnaise 1 Tbsp. sugar 1/2 tsp. cinnamon or apple pie seasoning 1 C. chopped walnuts or pecans Prepare all ingredients as listed. Place all ingredients in a medium size bowl. Mix to with a wooden spoon. Refrigerate for several hours before serving. Serve with crackers. Witches Apple Pudding Dough: 2 cups flour 4 Tsp. baking powder 3/4 cup milk 1/2 Tsp. salt 1/3 cup shortening 1 egg Combine the above ingredients as you would for biscuits and set aside for later. Fillings: 6 apples sliced 1 Tsp. cinnamon 3 Tsp. sugar or honey 1 Tsp. nutmeg Combine in baking dish. Syrup: 1 cup water 1 Tsp. butter 1 cup sugar or 1/2 cup sugar and 1/2 cup honey. Bring syrup to a boil. Drop the biscuit mixture on top of the fruit. Pour hot syrup over all and bake at 375 degrees for about 40 minutes. Serve warm. Vanilla ice cream makes a lovely addition. Carrot Ginger Muffins 2 cups flour 1 cup (packed) dark brown sugar 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. ground ginger 1/4 tsp. salt 2 eggs, lightly beaten 1/2 cup sour cream 1/2 cup vegetable oil 2 cups grated carrots (about 2 large) 1/4 cup golden raisins 1/4 cup coarsely chopped walnuts 2 tbl grated fresh ginger. Bake 425 degrees. Fresh ginger has a sharp refreshing taste while dried ground ginger is sweeter. This recipe call for both fresh and dried ginger. In a large bowl, stir together the flour, baking powder, baking soda, ground ginger and salt. In a small bowl combine eggs, sour cream, oil and mix until blended. Pour into dry ingredients and stir till just blended. Add the carrots, raisins, walnuts, and fresh ginger, and stir just until combined. Do not over mix. Divide the batter evenly among prepared muffin tin cups and bake between 15 to 20 minutes. The tops of the muffins are golden brown and when a tooth pick is inserted in the center of muffins comes out clean and dry. Harvest Morning Muffins 3 eggs 1/2 cup sugar 1/2 cup vegetable oil 1 cup grated apples 1 cup grated carrots 1 cup whole-wheat flour 1 cup all-purpose flour 1 tbs. baking powder 1/4 tsp. salt 1/2 tsp. cinnamon Preheat the oven to 375 degrees. Lightly grease a 12-muffin tin or line it with paper liners. Set aside. In the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. Stir in the grated apples and carrots. In a separate bowl, sift the flours, baking powder, salt and cinnamon. Blend the dry ingredients with the apple mixture until just combined. Spoon the batter into the muffin tins and bake for 25 minutes. Makes 12 muffins. Share the Wealth Applesauce 24 tart apples Juice of a lemon 2 cups water 1 cup sugar 4 tsp. cinnamon 1 cup raisins (optional) Peel and core the apples, then cut them into chunks. Place the apples in a large nonreactive saucepan, and add the lemon juice and water. Stir in the sugar. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and cook for 30 minutes or until the apples are soft. Remove the mixture from the heat and add the cinnamon and raisins, if desired. Stir light for a chunky sauce and rigorously for a smooth sauce. For a pink applesauce, use red apples and leave the skins on. Once the apples are soft, you can strain out the skins or lift them from the sauce with a fork. Makes 2 1/2 cups. (Pour into resealable jars, decorate to give as Harvest gifts.) Caramel-Pecan Pumpkin Pie 1 recipe Pastry for Single-Crust Pie 2 slightly beaten eggs 1 15-ounce can pumpkin 1/4 cup half-and-half, light cream, or milk 3/4 cup granulated sugar 1 tablespoon all-purpose flour 1 teaspoon finely shredded lemon peel 1/2 teaspoon vanilla 1/4 teaspoon salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground allspice 1/2 cup packed brown sugar 1/2 cup chopped pecans 2 tablespoons butter, softened Prepare and roll out pastry. Line a 9-inch pie plate with pastry. Trim; crimp edge as desired. In a large bowl stir together eggs, pumpkin, and half-and-half or milk. Stir in the granulated sugar, flour, lemon peel, vanilla, salt, cinnamon, nutmeg, and allspice. Pour pumpkin mixture into pastry-lined pie plate. Cover the edge of the pie with foil to prevent overbrowning. Bake in a 375 degree F oven for 25 minutes. Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined. Remove foil. Sprinkle brown sugar mixture over top of pie. Bake for 20 minutes more or until a knife inserted near the center comes out clean and topping is golden and bubbly. Cool on a wire rack. Cover and refrigerate within 2 hours. Makes 8 servings. Fresh Apple Pound Cake 2 cups sugar 1 teaspoon salt 1 1/2 cups vegetable oil 1 1/2 teaspoons vanilla extract 3 large eggs 3 cups firm apples, diced 3 cups plain flour 1 cup pecans or walnuts, chopped 1 teaspoon baking soda Mix together sugar and oil. Add eggs and beat well. Combine flour, baking soda, and salt. Add to oil mixture. Stir in vanilla, apples, nuts, and mix well. Pour batter into a greased 9 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes or until cake is done. Icing: 1 stick margarine 1/4 cup evaporated milk 1 cup light brown sugar 1 teaspoon vanilla Heat margarine and sugar together over low heat. Add milk and let come to a full boil. Remove from heat and add vanilla. Drizzle over the cake. Pumpkin Oatmeal Cookies 5 dozen cookies 1 cup canned pumpkin 1 cup sugar 1 3/4 cups rolled oats 1 egg, beaten 1 1/2 cups flour 3/4 cup shortening 1 cup raisins or chopped nuts 1/2 cup teaspoon baking soda 1/4 teaspoon nutmeg 3/4 teaspoon cinnamon 1 teaspoon salt Preheat oven to 400°. In a mixing bowl, stir together flour, sugar, baking Soda, cinnamon, nutmeg and salt. Add shortening and mix. Stir until Mixture is crumbly. Stir in egg, pumpkin, oats and raisins or nuts. Drop Teaspoonfuls of dough onto an ungreased cookie sheet. Bake 15 minutes or Until done. Pumpkin Apple Muffins 2 cups flour 1/2 cup sugar 3 teaspoon pumpkin pie spice 1 teaspoon soda 1 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1 cup canned pumpkin 1/2 cup vegetable oil 1 chopped peeled apple In large bowl combine flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt. Combine eggs, pumpkin and oil. Stir into dry ingredients just until moistened. Fold in apples. Fill greased muffin cups almost full. For a streusel topping combine 1/4 cup sugar, 2 tablespoon flour and 1/2 teaspoon cinnamon. Cut in 1 tablespoon butter until mixture resembles course crumbs. Sprinkle 1 heaping teaspoon over each muffin. Bake at 350° for 25-30 minutes or until done. Cool in pan 10 minutes before removing to a wire rack. Make 12 muffins. Pumpkin Bread 1/2 stick unsalted butter 1/2 cup sugar 1 large egg 1/2 cup canned pumpkin 1/4 cup non-fat, plain yogurt 1/4 cup honey 1 teaspoon vanilla extract 1 cup flour 1 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1. Preheat oven to 350°F. Spray a bread pan with nonstick cooking spray. 2. In the bowl of an electric mixer, beat together the butter and sugar on high speed until smooth. With the mixer on low speed, add the egg and combine. Add the pumpkin, yogurt, honey and vanilla and combine until smooth. 3. In a separate bowl, combine the flour, baking powder, cinnamon, salt, ginger and allspice. Fold this mixture into the pumpkin mixture and combine until smooth. 4. Pour into the prepared pan and place in the center of the oven. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. Apple Ginger Quick Bread Source: Old Farmer's Almanac Yield: 1 loaf or 6 mini bundt cakes A pleasant change of pace, especially attractive if baked in mini bundt pans. This bread freezes well, too. 2 cups whole-wheat pastry flour or all-purpose white flour 2 teaspoons baking powder 2 teaspoons ground ginger 1 teaspoon salt 2 large eggs, beaten 1/2 cup brown sugar 1/2 cup vegetable oil 3 medium-size tart apples, peeled and cut into 1/2-inch cubes 1/2 cup raisins and/or 1/2 cup unsalted mixed nuts (optional) Preheat the oven to 350 degrees F. Grease an 8-inch by 4-inch loaf pan or 6 mini bundt pans. Sift together the flour, baking powder, ginger, and salt; set aside. Combine the remaining ingredients and blend thoroughly. Add the liquid ingredients to the dry ingredients and combine just until blended thoroughly (do not beat). Spread into the prepared pan(s). Bake the loaf pan for 80 minutes, the mini bundt pans for 60 minutes, or until a tester inserted in the loaves comes out clean. Cool on a rack for 10 minutes before removing from the pans. Applesauce Cake 1 1/2 C. Applesauce (chunky is especially good) 1 C. Sugar 1/2 C. Shortening 1 C. Raisins 2 C. Flour 1 tsp. Baking Soda 1 tsp. Nutmeg 1 tsp. Cinnamon 1 C. chopped Nuts. Combine applesauce, sugar, raisins and shortening in a saucepan. Cook over low heat, stirring frequently until the mixture comes to a boil. Allow to cool. Combine dry ingredients and nuts. Stir everything together until well blended. (Mixture will be very thick.) Pour into a greased and floured 9" x 12" pan. Bake at 350 for 30 minutes, or until a pick inserted in the cake comes out clean. Allow to cool completely, then cover with plastic wrap. Honey Whole Wheat Bread for Mabon 9 cups whole-wheat flour 4 teaspoons salt 2 pkg. active dry yeast 1 1/2 cups milk 1 1/2 cups water 6 tablespoons butter 1/2 cup honey Sift together 3 cups flour, salt, and yeast. Combine milk, water, butter, and honey in a saucepan and heat over low heat until liquids are warm (butter need not melt completely). Gradually add to dry ingredients and beat 2 minutes. Add remaining flour a cup full at a time until a soft dough forms. Turn out onto lightly floured surface and allow to rest 10 minutes. Knead until smooth and elastic, about 10 minutes. Place in large greased bowl and turn to grease all sides of dough. Cover and allow to rise in a warm place until doubled in bulk, about one hour. Punch dough down and turn out onto lightly floured surface. Divide dough in half and shape each half into a loaf. Place into greased loaf pans. Cover and let rise in warm place until double in bulk, about one hour. Bake at 375 degrees for 35-40 minutes. Remove from pans and cool on racks. Honey Corn Muffins ½ Cup unsifted, unbleached all-purpose flour ½ Cup fine whole wheat pastry flour 1 Cup stone ground yellow cornmeal 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 egg 1 cup plain nonfat yogurt or buttermilk 1/3 cup honey ¼ cup corn oil makes 12 Preheat oven to 400 F. Lightly grease a 12 hole muffin tin with vegetable spray. Combine flours, cornmeal, baking powder, baking soda and salt until well blended. In another bowl, mix egg, yogurt(or buttermilk), honey and corn oil until well blended. Add in the dry ingredients and beat until the mixture is moist.(Don't over beat or your muffins will be tough ) Pour in the muffin tin and bake for 15-20 minutes.(Just until they are firm). Serve with Honey Butter. CARROT HONEY CAKE 4 eggs 1 1/2 cups honey 1 cup oil 2 cups flour 2 tsp. baking soda 1 tsp baking powder 1/2 tsp salt 2 tsp cinnamon 3 cups grated carrots 1 cup walnuts (optional) powdered sugar Beat eggs. Add honey and oil and mix well. Add dry ingredients. Stir in carrots and nuts if used. Grease and flour a 9 inch by 13 inch pan. Pour batter into pan and smooth it out. Bake at 350F for 45 to 50 minutes. (This recipe can be made into cupcakes using the paper cupcake liners.) Bake at 350F for 25 minutes. Cool. Just before serving, sprinkle liberally with sifted powdered sugar. YIELD: 3 1/2 dozen cupcakes Cool Apple Nog 1 can (12 oz.) frozen apple juice concentrate (undiluted) 2 eggs 1/4 teaspoon grated lemon peel 1 tablespoon lemon juice 1/8 teaspoon ground cinnamon dash of ground nutmeg 1/2 cup milk 10 ice cubes (crushed) In a blender, whirl all ingredients until smooth. Garnish each serving with fresh mint sprigs. Makes 4 servings. Mabon Wine Moon Cider 4 cups apple cider 1/2 tsp. whole cloves 4 cups grape juice additional cinnamon sticks 2 cinnamon sticks for cups, 6 inches long 1 tsp allspice In a 4-quart saucepan, heat cider and grape juice. Add cinnamon, allspice and cloves. Bring just to boiling. Lower heat and simmer for 5 minutes. We try to credit all articles but sometimes don't know where they came from. Some information is our own research and some is sent into us by friends and customers. If you see something here that is yours and your not getting credit for it please contact us and we will add you as the author or remove it if requested. We want to thank everyone for sharing this wonderful info Source, Copyright 2010 - 2017 © Raven and Crone, LLC ® Powered by StrikeHawk eCommerce, Inc. Reposted by, PHYNXRIZNG

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inthakitchen · 6 years

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wip menu

BREAKFAST

- start with 16oz of cold lemon water –

oatmeal: flax, hemp, 1 chopped apple, cinnamon, maple syrup

baked apples: cinnamon, maple syrup, walnuts. Bake at 375° for 30 minutes

banana bread: king arthur whole wheat flour recipe / served warm with peanut butter

smoothie: 1 banana, kale, berries, spirulina, chia seeds

bowl of chopped seasonal fruit + nuts

yogurt + berries, nuts

avocado on toast

deviled eggs: mayo, mustard, relish, pepper, paprika

eggs: scrambled, fried, hard boiled, served with bacon, sautéed bell pepper and onion, fresh jalapeno chile sauce, toast, bagel, hash browns, potatoes o’ brien, side of fruit

LUNCH

- start with 16oz of cold lemon water -

sandwich: whole grain loaf, 1 TBSP mayo, mustard, diced onion, relish, cold cut of choice, fresh greens / served cold or grilled with side of fruit or soup

egg salad: boiled eggs, mayo, garlic, pepper, paprika / serve over toasted whole grain bread with a side of fruit

tuna salad: chunk light tuna, chopped onion, celery, mayo, relish / served over toasted whole wheat bread with a side of soup

sweet potato fries: brine for half an hour, toss in seasoning, bake at 375° for 45 minutes / serve with fresh guacamole, side of fruit

nooch macaroni: boil 2 cups diced potatoes, 1 cup diced carrots, and ¼ cup diced onion until tender. Drain, save ½ cup of water. Add to blender along with mustard, sriracha, tomato paste, 1/3 cup cashew milk, 1 cup nutritional yeast, salt, pepper, and paprika. Blend, serve over cooked pasta.

sushi: prepare sushi rice, purple cabbage, carrot, cucumber, avocado, sriracha + mayo, tuna, nori / serve with pickled ginger, soy sauce

won tons, ramen: chopped cabbage, carrot, mushroom, grated ginger, soy sauce, sesame oil, shichimi togarashi seasoning. serve fried, baked, or steamed with a bowl of ramen

salad: fresh chopped lettuce, cherry tomato, cucumber, black olives

DINNER

- start with 16oz of cold lemon water -

roast: cut of choice, 1 chopped onion, 3 chopped carrots, red potatoes, salt, pepper

marinated steak: served with wild rice or potatoes, fresh broccoli or asparagus, optional dairy free cheese

bulgogi: skirt or flank marinated with sambal chili paste, minced garlic, green onion, soy sauce, sesame oil / served with sticky rice, sautéed green and red bell pepper, broccoli

spaghetti: ground meat of choice, tomato sauce, italian seasoning / served atop fresh pasta with green beans, whole grain garlic bread

marinated chicken: wine, vinegar, lemon, bbq sauce, garlic + herb / served with wild rice, potatoes, baked beans

chilli beans: chilli sauce, kidney beans, chopped red + green bell pepper, onion / served with fresh tortillas, guacamole, carne asada, sweet potato fries with dairy free cheese + chives

chicken pot pie: -

panko, breaded chicken: in a bowl, combine panko, garlic powder, salt, pepper – set aside. In another bowl, whisk egg – dip chicken in egg and coat with panko mixture. Heat oil in skillet on medium – high heat. Cook 2-3 minutes on each side, until brown and crispy / serve with mashed potatoes, green beans, broccoli

carne asada tacos: marinate skirt steak in lime juice, ¼ cup olive oil, minced garlic cloves, cumin, chili powder, oregano, salt, black pepper for a few hours … grill. Serve with fresh tortillas, jalapeno chile sauce, guacamole, pico de gallo, beans or Spanish rice.

chicken fajitas: marinate boneless, skinless chicken breast in lemon juice, oregano, cumin, garlic powder, chilli powder, paprika, crushed red pepper flakes flakes for a few hours … grill. In another pan, saute red + green bell pepper and onion. Serve with fresh tortillas, shredded lettuce, guacamole, pico de gallo, beans or Spanish rice.

SIDES

beans: prepare night before – cook with one clove of garlic, season with salt, pepper

tortillas: flour, water, oil

spanish rice: brown rice, diced onion, chicken bouillon, tomato sauce, garlic powder, cumin, salt, pepper

jalapeno chile sauce: tomato sauce, 2 fresh boiled + diced, jalapenos, garlic powder, salt, pepper

pico de gallo: chopped tomato, onion, cilantro, salt, and lime juice

guacamole: fresh avocado, diced onion, tomato, cilantro, lime juice, garlic powder, salt, pepper

potato salad: bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm - about 15 minutes. Drain, cool, peel and chop. In a large bowl, combine potatoes, chopped celery, green onion, black olives, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Refrigerate until chilled, serve.

DESSERT

cinnamon apple oatmeal crumble: chopped apples tossed in cinnamon, pumpkin pie spice, maple syrup – add to baking pan. in a bowl, mix 1 cup oats, ½ cup whole wheat flour, 3 TBSP melted coconut oil, ¼ cup maple syrup, ¾ cup chopped walnuts … spread mixture over apples, bake at 350° for an hour

/ served with vanilla ice cream

chocolate banana pudding: blend two bananas, cacao powder, vanilla extract and cashew milk. serve chilled with chopped banana, walnuts

chocolate chip cookies

chamomile tea with milk, honey

sparkling water with fresh berries, cucumber, mint

#food #meal ideas #meal inspo #omnivore

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044-eu · 4 years

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Typical Florence dishes recipes

It is one of the oldest regional italian cuisines and many of its dishes still retain the original recipes. Perhaps the most famous Florentine recipe in the world is the classic Florentine steak. But well-known recipes are also the bubbling, the lamprey and many others. The classic Florentine appetizer is made up of croutons such as black croutons, tomato and mushroom croutons, mismeat meats and mixed cheeses. Let's start with the first dishes.

Ribollita

Necessary for boiling for 4 people 300 grams of Tuscan bread (without salt)possibly at least 2 or 3 days. 1 red onion 3 celery ribs 4 medium carrots 700 grams of cannellini beans 2 cloves garlic 4 potatoes 1 bunch kale 150 grams of cleft already cooked half of a cabbage cabbage 2 tbsp tomato paste 2 ripe tomatoes thyme, salt, pepper and olive oil just enough. 1 sprig of rosemary Preparation of boiling Cannellini beans should be dried and soaked for at least 24 hours before preparation. There are still boiled cannellini beans on the market. However, whether they are used after the 24-hour soaking, or the canned ones, they should be put in a rather large pan with a couple of tablespoons of olive oil, the garlic clove peeled and crushed and the sprig of rosemary. Add water to this point until the beans are covered and cook for at least an hour with a lid, adding a little water if necessary. At the end of cooking, add the salt and pepper, remove the garlic and the rosemary sprig. A third of beans remove them whole and set aside, blend the remaining beans with a mixer to get a rather liquid sauce that you will put during the cooking of the soup. Now let's prepare the base for the fry. Finely chop the onion, celery ribs and carrots and cook the mince in olive oil a few minutes until the vegetables are golden brown. Now add the potatoes that you will have peeled and diced. Cook over medium heat and then add the tomatoes, peel, seeds and mash and spoonfuls of tomato paste. Finally, add kale, cabbage and cleft as finely as possible. Now add the bean sauce that you have set aside, put the lid on and cook for about 1 hour, stirring occasionally and adding a little water if needed. At the end of cooking, season with salt and pepper. add the whole beans that you have kept aside and remove from the heat. Put a couple of slices of bread on the bottom of a soup bowl and pour 2 or 3 ladles of soup, put a couple more slices of bread and soup until the ingredients are finished. Leave to cool and put the soup in the refrigerator for at least a couple of hours. This will help to firm up the soup and make the components absorb the bread. After this time, heat the soup in a pan and serve warm with a drizzle of olive oil, a few thyme leaves and who likes thin slices of fresh onion.

Florentine steak

The Florentine steak is the typical dish par excellence of Florence where it is cooked like a real cult. The most suitable animal for the Florentine steak is the chianina-bred calf. The classic steak is cut from the veal loin to be precise from the fillet or sirloin and it is that piece of meat with the bone made of T. It is cut quite thick, at least 5 centimeters and tradition has it to be cooked on the embers of Coal. The meat should be removed from the fridge at least 3 hours before cooking, should be dry with paper towels and should be massaged with a little olive oil, this to prevent it from sticking to the grill which must be hot when it is time to put the steak in it. It should be cooked a few minutes per part, about 5 or 6 and turned only once. Turn it around trying not to mess it up to keep the juices from coming out. Put a little salt just as it's brought to the table. Cutting the steak you will notice that outside it is brown and with a crisp yummy surface, internally instead it is a tender pulp of pinkish color.

Trippa with Florentine

Needed for tripe to Florentine for 4 people 800 grams of ready-to-cook tripe cut into strips 1 carrot 1 small red onion 1 celery stalk 400 grams of chopped tomatoes 1 garlic clove a few fresh basil leaves half a glass of dry white wine 1 bay leaf salt, pepper and olive oil as required butter just enough meat broth just enough parmesan cheese grated enough Preparation of tripe to Florentine Finely chop the celery rib, onion and carrot and sauté the vegetables for about ten minutes with a little oil and butter and the bay leaf. Meanwhile, wash the tripe very well under running water and cook in the vegetable sauce for at least 5 minutes, stirring often. After this time, wet the tripe with half a glass of white wine, turn up the flame and let it evaporate completely. Add the peeled tomatoes into small pieces and cook for about an hour and a half, adding a little bit of meat stock every now and then. At the end of cooking add a few basil leaves and serve very hot. Then driss with a nice sprinkling of grated Parmesan cheese.

Lamprey

Those who go to florence can't help but notice the many kiosks on the roads that showcasing the classic lamprey-stuffed sandwich. The lamprey is the stomach of the veal whose fat and lean parts are expertly cooked and served in sandwiches. But we can also prepare it at home. Necessary for lamprey 1 lamprey 3 celery ribs 3 medium carrot 1 red onion 2 ripe tomatoes without skin and seeds 1 bunch basil 1 bunch parsley 3 cloves salt and pepper just enough Preparation of the lamprey Wash very well under running water the lamprey. Meanwhile, in a rather large pot put the vegetables (celery onions and carrots) cut into pieces, the tomatoes also cut into pieces, the bunches of herbs the cloves. Cover everything with cold water and boil over the heat. Add the lamprey and cook over medium heat for about an hour after the water is boiling. When cooked, remove the lamprey from the water and cut it into thin slices. Lightly wet the slices with cooking water and serve on the table. Usually the lamprey is served with salsa verde or a hot sauce.

Florentine peppery

This typical dish of Florence is very old, it is spoken about the fourteenth century. and you can taste it in the typical Florentine trattorias still in the original recipe. Necessary for Florentine peposo 600 grams of calf muscle cut into small pieces 3 or 4 glasses of red wine 5 cloves garlic 1 bunch of smells made from sage and rosemary 3 or 4 bay leaves 4 medium ripe tomatoes 2 tbsp black peppercorns salt and pepper just enough olive oil just enough Preparation of the Florentine peposo Cut the meat into 2 or 3 cm pieces and put it in a large bowl along with the peeled and crushed garlic cloves, peppercorns and red wine. Leave to marinate the meat for about an hour. At this point transfer everything to a pot (tradition would like it to be a pot of crock) and put it on the heat with a little olive oil, adding the bunch of smells, the bay leaves, the tomatoes deprived of the skin and seeds and chopped. Adjust the salt and pepper and simmer and cover for about 3 hours. After this time serve very hot accompanying the pepper with boiled cannellini beans and toned with a pinch of salt and olive oil. Let's move on to the cakes.

Florentine crush

It is a creamy and soft dessert that is usually made during the carnival period. Tradition has it that the symbol of Florence, the lily, is reproduced on the surface of the cake with icing sugar. Needed for the Florentine dunk 150 grams of sugar 250 grams of flour 2 eggs 60 grams of olive oil 1 orange 60 grams of whole milk 1 packet of baking powder 1 sachet of vanillin salt as needed Preparation of the Dunk to the Florentine Beat the eggs with the sugar for a very long time (better if with an electric beater) until the dough is frothing and doubles in volume. Slowly add the oil and milk, continuing to mix. Now put the juice of an orange and slowly incorporate the flour, the grated peel of an orange, the sachet of baking powder and the sachet of vanillin. Add a pinch of salt and mix well. Put the mixture in a 26-centimeter cake tin and then in the oven already hot at 180 degrees for about 20 minutes. To check the cooking it is always good to test the toothpick. Take a toothpick and tuck it into the cake, if it comes out dry the cake is cooked. Sprinkle the crush with icing sugar.

The zucchini

The exact reason why this dessert is called so is not very clear. It is certainly because of its shape, one half of a sphere, but some claim that it refers to the helmet carried by the infantry in the fifteenth century that was called precisely zucchini. Others, however, to the headgear of the same name of the high prelates. Necessary for the sponge cake of the zucchini 80 grams of flour 130 grams of sugar 3 eggs at room temperature 20 grams of butter at room temperature the zest of half a grated lemon 1 sachet of vanillin powder a little liquor alchermes Necessary for the filling of the zucchini 500 grams of whipping cream 20 grams of cocoa powder 2 tbsp icing sugar sugar just enough chocolate chips Preparing sponge cake for the zucchini Whisk the eggs well with the sugar until you get a foamy mixture, add the flour by incorporating it slowly. Melt the butter in the meantime, then let it cool before combining it with the mixture along with the grated lemon zest and the powdered vanillin sachet. Put the mixture in a 24 cm cake tin and bake in a pre-hot oven at 180 degrees for about 40 minutes. Once removed from the oven, allow to cool completely. Preparing the filling for the zucchini We divide the whipping cream into two parts. Let's start whipping the first half by combining the chocolate chips and 1 tablespoon of sugar. We then add the second part of cream by combining the bitter cocoa and sugar, about 1 or 2 tablespoons according to personal taste. Take the sponge cake and cut it into slices of about 1 centimeter with which we will line a zucchini mold or a mould of semispherical shape, where we will first put a sheet of baking paper. Brush the surface of the Spanish Pan with alchermes liqueur. Pour in the part of whipped cream with chocolate chips and create a recess in which to put the part of cream with cocoa. We close the surface with a layer of sponge cake soaked in alchermes liqueur and refrigerate at least 3 hours before bringing it to the table. A tasty variant involves replacing the whipped cream filling with sheep's cottage cheese, which is sweetened and stuffed with candied. Once removed from the refrigerator, it should be turned upside down on the serving plate and put on the surface of icing sugar or cocoa powder and garnished with liquid chocolate and flakes of almonds or chopped hazelnuts. Read the full article

#cook #desserts #English #florence #italy #kitchen #meat #recipes #tuscany

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rdclsuperfoods · 4 years

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For athletes with specific training and nutritional needs, the holiday season can be tricky to navigate. Do you channel your inner bon vivant and have a third helping of pecan pie, or do you take care to avoid piling your plate with foods that might make tomorrow’s training run a little harder? Ultimately, the best defense is a good offense: if you bring a homemade dish to every party, you ensure that you have something hearty and healthy(ish) to eat.

Sports nutrition expert and Feed Zone Cookbook author Allen Lim explains that when it comes to eating rich, delicious food, context is key: “What you eat in celebration will have little bearing on the big picture. It’s not what you eat on one day—it’s what you consistently eat every other day that really matters. But with classic holiday favorites, almost every recipe could be toned down slightly, so that we can still enjoy a good portion without it being so sweet, fatty, or calorically dense. It’s a balance.”

So, don’t stress out about that third piece of pie, but check out these athlete favorites for some potluck inspiration.

Italian Arancini with Red Pepper Oil

These rice balls are the perfect fare for a large gathering, Lim says. Arancini is a holiday party classic, and Lim and fellow chef Biju Thomas’ recipe calls for fresh, whole-food ingredients. They’re traditionally served on their own, but Lim also likes to use them as salad toppers. Bring these to a party on a big bed of mixed greens, and use the red pepper oil as a dressing.

Ingredients

2 cups uncooked short-grain rice (Short-grain brown rice works well.)

1 red bell pepper

Coarse salt, to taste

1/2 cup olive oil

1 cup ricotta

1 tablespoon freshly grated Parmesan

2 eggs, lightly beaten

1/4 cup chopped fresh Italian herbs of your choice, like basil, tarragon, thyme, or parsley

Zest from half a lemon

1 teaspoon salt

1 egg plus 1 tablespoon water, lightly beaten

1 cup gluten-free panko or breadcrumbs

2 tablespoons extra-virgin olive oil

Freshly grated Parmesan

Directions

Heat the oven to 250 degrees Fahrenheit. Prepare the rice in a rice cooker or on the stovetop, following the instructions on the package. While the rice is cooking, blanch the bell pepper in salted boiling water for no more than one minute. (The skin should be wrinkled.) Run the pepper under cold water, then peel off the skin and remove the stem and seeds. Place the pepper in a blender with the olive oil and purée. Season to taste with coarse salt and set aside.

Once the cooked rice is cool enough to handle, transfer it into a large bowl and add the ricotta, Parmesan, eggs, herbs, lemon zest, and salt. Mix together with a wooden spoon. (It will be sticky.) Shape into large, firm balls, about two inches in diameter (the size of a golf ball). This recipe makes about 32 rice balls. Brush egg-and-water mixture onto each rice ball, then roll in the breadcrumbs.

In large sauté pan or skillet over medium-high heat, heat the olive oil, then add the rice balls in batches. Don’t crowd the pan. Turn frequently until golden brown on all sides. Each batch will take about eight to ten minutes to cook.

Transfer to a baking sheet and keep warm in the oven while you finish making the remaining rice balls. Pile the rice balls on a serving platter and top with freshly grated Parmesan. Serve with red pepper oil, pesto, or your favorite marinara.

This recipe was republished with permission of VeloPress from Feed Zone Table by chef Biju Thomas and Dr. Allen Lim. Try more recipes at FeedZoneCookbook.com.

Sriracha Honey Turkey Meatballs

Cyclocross racer and Red Bull athlete Ellen Noble has been racing since she was seven years old, and she has learned to dial in optimal nutrition without sacrificing taste. These sweet-and-savory meatballs are her go-to holiday party treat, whether they’re served with toothpicks as an appetizer or as part of the main course—and the leftovers make for a great post-workout protein boost. They keep well in the freezer, so prep ahead if you know party season will be hectic.

Ingredients

2 pounds ground turkey

1 cup panko or breadcrumbs

2 large eggs

Garlic powder and salt to taste

1/4 cup sriracha

3 tablespoons soy sauce

3 tablespoons rice vinegar

3 tablespoons honey

Fresh ginger and garlic, finely chopped, to taste

Splash of sesame oil

Sesame seeds

Directions

Preheat oven to 375 degrees Fahrenheit. Mix ground turkey, panko or breadcrumbs, eggs, garlic powder, and salt. Roll into one-inch round balls. Place on baking sheet and cook until browned and cooked through (about 22 minutes).

While they’re baking, make the sauce. In a medium saucepan, mix sriracha, soy sauce, rice vinegar, honey, ginger and garlic, and sesame oil. Cook over medium heat, stirring constantly, until it comes to a boil. Then, reduce heat and let simmer for eight to ten minute or until the sauce thickens.

Coat meatballs and top with sesame seeds to serve. If freezing, freeze meatballs and sauce separately.

Mushroom Duxelles

Break up the sea of charcuterie and cheese plates with this vegan mushroom spread from chef and yoga instructor Stepfanie Romine. It’s a great way to offer people with common dietary restrictions, like lactose intolerance, a chance to enjoy more than just veggies and hummus at a cocktail party. “Duxelles is a classic French recipe base that infuses flavor into any dish,” Romine explains. “You can change it up based on the mushrooms, alcohol, and fats you have on hand.” It’s great served on toasted baguette slices or crackers as an hors d’oeuvre, and it works wonderfully as a stuffing or topping for eggs, meats, and other dishes.

Ingredients

1/4 cup safflower or olive oil

1 pound tender mushrooms, any variety, caps only, finely chopped

2 tablespoons minced garlic

1/4 cup minced shallots or 1/2 cup finely diced yellow onion

1/2 cup dry red or white wine or 1/4 cup dry sherry

Sea salt

Pepper

Directions

Place a saucepan over medium-high heat, then add two tablespoons of oil. Once hot, add the mushrooms, garlic, shallots or onions, and a pinch of salt and pepper. Cook for five minutes, stirring often, until the mixture is dry and starting to get some color. Add about half of the wine, stirring and scraping to remove any cooked-on bits. Once evaporated, add the remaining oil and another generous pinch of salt and pepper. Continue cooking, stirring often, for another five minutes. If the shallots are in danger of burning, reduce heat to medium. Add the remaining wine, scraping the bottom as before, and cook until completely evaporated.

Let cool, then season to taste with salt and pepper. Serve alongside toasted baguette slices or crackers.

Recipe reprinted with permission from Cooking with Healing Mushrooms (Ulysses Press, July 2018) by Stepfanie Romine.

Hearty Beef Chili

Professional cyclist Nigel Ellsay is one of the Rally Health team’s top riders and top chefs. His personal favorite meal when temperatures drop is a hearty beef chili seasoned with unique flavors like coffee and molasses. The best part about chili is that it’s easy to prep in advance: you can simmer it in a slow cooker all day or cook it in advance and freeze it. Serve as an appetizer at a cocktail party with sturdy tortilla chips for scooping, in bowls over rice as an entree, or with a side of sourdough bread.

Ingredients

1 cup hot coffee

2 dried chiles (ancho, poblano or chipotle)

Olive oil

1 diced red onion

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon chili powder

1 bay leaf

5 diced garlic cloves

1/2 teaspoon cinnamon

Salt and pepper

2 28-ounce cans peeled whole tomatoes

2 pounds beef (brisket or another pot roast–style cut), cut into 2-centimeter cubes

2 tablespoons molasses

2 bell peppers, chopped (not green)

1 28-ounce can kidney beans

Optional toppings: Greek yogurt, sour cream, chopped avocado, chopped cilantro, hot sauce

Directions

Before you start frying and prepping anything else, soak the dried chiles in the hot coffee. In a pot, Dutch oven, or slow cooker, heat the olive oil over medium and sauté the onions, cumin, paprika, oregano, chili powder, and bay leaf for ten minutes.

Chop the now partially rehydrated chiles. Add the garlic, bay leaf, cinnamon, and both types of chiles to the pan. Sauté for one to two minutes. Season with salt and pepper. Add the rest of the ingredients, except the bell peppers and beans, including the coffee you soaked the chiles in. Smash the tomatoes with your spoon after you add them to the pot. Add more salt and pepper to taste.

Cover and simmer for three hours on the stovetop, or five hours on high in a slow cooker. Add the bell peppers and beans. Taste and add salt and pepper, if necessary. Simmer another 45 minutes.

Top with Greek yogurt, sour cream, chopped avocado, chopped cilantro, and hot sauce. Serve alongside tortilla chips, rice, or sourdough bread.

White Chocolate Coconut Bars

“These may sound decadent, but they offer decent protein levels from the nuts, protein powder, and nut butter,” says Alan Murchison, author of The Cycling Chef cookbook. “Lee, a training buddy of mine, asked me to make a protein bar recipe that actually works, after having countless disasters trying to make his own. The aim was to create that sweet-and-salty combo that we crave after hard training sessions or long rides, to restock those glycogen and electrolyte stores, and to help repair tired muscles.” Chunk the bars into smaller pieces for a sweet party treat with a nutritious kick.

Ingredients

1 cup oats

1/4 cup sweetened dried coconut

1 teaspoon Himalayan salt

2 tablespoons goji berries

1/2 cup dried mango, chopped

1/2 cup dried cherries, chopped

1/2 cup cashew nuts

1 tablespoon chia seeds

1/2 cup milk

1/3 cup vanilla protein powder

2 tablespoons runny honey

1/3 cup white chocolate chips

1/4 cup plus 1 tablespoon coconut oil

1/3 cup peanut butter

Directions

In a bowl, mix together all the dry ingredients and set aside. In another bowl, whisk together the milk, vanilla protein powder, and runny honey until you have a smooth paste.

In a saucepan over low heat, melt the white chocolate chips and coconut oil, then stir in the peanut butter. In a large mixing bowl, combine the milk mix with the white chocolate mix, then stir in the dry ingredients. Line a shallow 9x9-inch baking tin with greaseproof paper and spray with olive oil, then press the mixture into the tin.

Place in the fridge for 60 to 90 minutes to firm up before slicing into approximately 15 bars.

Easy Chocolate Protein Mousse

Short on time but promised to bring something sweet to the party? Try Murchison’s ultra-simple chocolate protein mousse—it combines ingredients that many athletes already have at home, like banana, coconut milk, and protein powder. A single serving packs in 26 grams of protein, so save leftovers for a post-workout treat.

Ingredients

2 1/2 cups coconut milk

5 tablespoon honey

1 1/2 cups chocolate protein powder

1 2/3 tablespoons cocoa nibs

1/3 cup cocoa powder

1/3 cup finely shredded coconut

1 2/3 tablespoons chia seeds

Optional topping: Chopped cashews, chopped banana, fresh cherries

Directions

In a food processor, blend the coconut milk, honey, protein powder, cocoa nibs, and cocoa powder. Stir in the coconut, chia seeds, and cashews. Spoon the mixture into ten ramekins and place in the fridge for 30 minutes or until firm. Serve with chopped cashews, banana, or fresh cherries on the side.

Reprinted from The Cycling Chef by Alan Murchison with permission by Bloomsbury Sport, Bloomsbury Publishing, Plc.

via Outside Magazine: Nutrition

#IFTTT #Outside Magazine: Nutrition

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zhumeimv · 4 years

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6 Ways To Make Lasagna - How To Make Lasagna Roll Ups - Easy Lasagna Recipes

6 Ways To Make Lasagna – How To Make Lasagna Roll Ups – Easy Lasagna Recipes

Date: 2019-11-12 14:00:03

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Hey guys! Welcome to the channel Easy Food Recipes.

This video highlights 6 lasagna recipes!

All of my videos are edited by me (credit given to original content creators) using the editing programs Final Cut Pro and Adobe Photoshop. I create an intro, add title pages, change the background, add…

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afashionpoint · 5 years

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6 Healthy Shrimp Pasta Recipes

Shrimp Pasta Recipes:

Pasta is a glorious thing. Even though traditional pasta is just carbohydrates and more carbohydrates. There is no reason to completely eliminate it. Carbohydrates are still part of a well-balanced and nutritious diet and are a good source of energy. In addition, there are ways to incorporate more vegetables, and shrimps to make it healthier. We will today share 6 healthy shrimp pasta recipes with you.

Healthy Shrimp Pasta Recipes

Healthy Shrimp Pasta Recipes:

Following are the best 6 healthy shrimp pasta recipes. Try this creation and have fun with your loved ones. 1#: Pasta with Shrimp:

Pasta with Shrimp Ingredients: 250 grams spaghetti 1 lbs shrimp 4 teaspoons olive oil 3 cloves garlic 150 grams onion 4 cups water 1/2 cup milk off 3 teaspoons cream 2 teaspoons garlic salt Steps: Bring to the boil the 4 cups of water with a teaspoon of salt, 2 teaspoons of olive oil and a slice of onion. When boiling put the 250 grams of pasta until the pasta is cooked and preserve. In a pan put 120 grams of finely chopped onion, 2 cloves of garlic in 2 teaspoons of olive oil. Until the onion crystals are light brown. Then the pound of clean and perceived shrimp is added. Until they have a pink colour. In the same pan and without removing the water from the shrimp, add the half cup of milk and the 3 teaspoons of cream and let it cook for 3 minutes. The previously cooked pasta is then mixed with the shrimp sauce and stirred vigorously until the pasta is homogeneous. Served with Parmesan cheese to taste Related Recipe: How To Make Homemade Lasagna 2#: Spaghetti with Shrimp and Scallops:

Spaghetti with Shrimp and Scallops Ingredients: 350 grams spaghetti 250 grams peeled, cleaned and deveined shrimp 5 cloves garlic, peeled and crushed 1/2 pepper chopped into cubes 1/2 medium onion, diced 2 sweet peppers minced 1 teaspoon ground pepper Salt and pepper to taste 1/4 cup white wine 3 medium leaves basil, chopped 1/4 cup olive oil 1/2 cup paste of tomato 1/2 cup water Steps: In a pan put olive oil (1/4 rate) sauté the onion and garlic over medium heat, then incorporate the pepper and chillies. Incorporate the scallops and wine, let cook until the wine evaporates. Then incorporate the pasta, the basil, the water, salt and pepper. In a separate hot pan, add 2 tablespoons of olive oil and sauté the shrimp for 2 minutes with salt and pepper. Then add the shrimp to the sauce and leave it for cooking. Then pass the spaghetti through the pan to moisten with the sauce, serve, and incorporate the preparation and good profit. Garnish with parsley or basil. Related Recipe: How to Make Homemade Pasta Recipe 3#: Pasta with Shrimp and Mushrooms:

Pasta with Shrimp and Mushrooms Ingredients: 400 grams shrimp 150 grams cream 1 cup water 1 onion 3 cloves garlic Bacon (optional) Olive oil Salt and pepper to taste Steps: Prepare pasta as usual and reserve. Cut the onion into pictures, slice the mushrooms and bacon. In a hot salting, add the smoked bacon, then the onion, to fry until the onion crystals. Add the filleted mushrooms, stir one add the cream of milk plus a glass of water, salt and pepper to taste cook 3 min. In another frying pan fry the shrimp, add to the mixture and cook 5 minutes. Add the paste, remove it and go! Related Recipe: Chewy Chocolate Chip Cookies 4#: Pasta Salad with Spinach and Shrimp

Pasta Salad with Spinach and Shrimp Ingredients: 250 gram of paste 250 gram of shrimp 100 gram of cherry tomatoes 250-gram spinach 200-gram mozzarella cheese 2 cloves garlic, crushed For the dressing: 2 tablespoons mustard 4 tablespoons vinegar or lemon juice 2 crushed garlic cloves A pinch salt and pepper A pinch sugar A cup olive oil or sunflower oil Steps: First, prepare the dressing, put the mustard, the sugar, the garlic salt the pepper and the lemon juice or vinegar in a bowl and stir once. This all united add little by little oil continue stirring until. It is creamy once achieved this textured cover and let stand. Then put water on high fire water with salt until, it boils then to add the pasta and to stir to leave to cook until the pasta is neither very hard nor very soft. When you see that the pasta is cooked then remove, it off the fire and pass by cold water for it does not stick and leave in the covered pot. In a wok put a stream of oil and crush two garlic sauces a little then add the shrimp, sauté a little and put the revolver spinach and sauté. Then put the cherry tomatoes washed and whole to cook a little q not have cherry tomatoes regular chopped cubes sauté another little add the pasta and sauté , another little this should be cooked for 3 or 5 minutes maximum all this since you add the garlic until the pasta should meet. That time lapse once incorporated all the ingredients remove from the fire and put In a salad bowl add the vinaigrette stir to incorporate all the ingredients and then put the chopped mozzarella cheese into cubes and so our salad will be ready. You can eat it cold or at room temperature as you like and you can eat them with rich cream cheese, shrimp and spinach shortly I give you the recipe. Related Recipe: How to Make Pesto Sauce 5#: Alfredo Spaghetti with Shrimp:

Alfredo Spaghetti with Shrimp Ingredients: 250 grams spaghetti 1 pound of shrimps 3 garlic cloves 200-gram cream 1/2 Parmesan cheese 2 tablespoons lemon juice 3 tablespoons butter 1 pinch nutmeg Salt and pepper to taste Parsley Steps: Cook the pasta according to the instructions on the package. In a large skillet, over medium heat, melt the 3 tablespoons butter, and as it is hot, add the shrimp and season with salt black pepper and crushed garlic. Cook for 3 to 4 minutes and then remove the shrimp from the pan and place in a dish in the same pan where only the garlic and oil with the flavour of the shrimp adds the cream the lemon juice and the pinch of nutmeg, rises A little fire to start boiling. Once it starts to thicken a little lower the fire to a minimum and add the Parmesan cheese and mix well then add the spaghetti, shrimp and the finely chopped parsley mix everything well and serve immediately on a plate and eat. This pasta can accompany it with a sweet or sour salad. Related Recipe: Homemade Chicken Pot Pie Recipe 6#: Spaghetti with Shrimp and Vegetables:

Spaghetti with Shrimp and Vegetables Ingredients: Spaghetti Prawns Asparagus Pepper Celery Garlic Steps: Bring the noodles to boil, then strain. In the frying pan put a little oil, brown the onion, garlic and put the pepper in small squares, celery in small squares, the asparagus cut into small pieces. Season with salt, pour the shrimp and cook about 5 minutes. Pour the cooked mixture and mix with the noodles, eat warm. Read the full article

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kansascityhappenings · 5 years

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Thanksgiving recipes from your local favorites

Herb brined poultry

Ingredients:

8 lbs. of turkey breast

1 gallon of water

1 cup of kosher salt

½ cup sugar

1 bunch fresh tarragon

1 bunch fresh parsley

2 each bay leaves

1 head of garlic

1 each onion, sliced

3 tbsp. black pepper, lightly crushed

2 each lemons, halved (squeezed as added to solution)

Really any aromatic can be substituted or added, ie – sage, rosemary, thyme etc

Directions:

Combine all in a medium sized pot and bring to a boil, stir to dissolve sugar and salt

Remove from the heat and allow to cool to room temp, then place in refrigerator until cool

Add Turkey or Chicken to the brine and weight it down with plate or something that will keep the bird fully submerged for the allotted time, times are listed below:

Remove from the brine, pat dry and let rest uncovered in the fridge for 2 up to 24 hrs

Brine Times: (Be careful not to leave in brine for too long, an over brined bird can be very salty, adjust according to desired saltiness)

Boneless Chicken breast – 8 oz. – 2 hrs

Whole Chicken – 2 lbs. – 4 to 6 hrs

Turkey Breast boneless – 6 to 8 lbs. – 8 to 12 hrs

Whole Turkey – 10 to 15 lbs. – 24 hrs

Preheat Oven to 450*f – Roast skin, side up, until it reaches an internal temp of 160*F, Remove from oven and allow to rest for at least 15 minutes before carving.

Smoked Apple Relish Recipe

Ingredients:

Applewood smoked bacon – ½ lb

Granny Smith apple, diced – 1 each

Onion, diced – ½ each

Fennel, diced – 1 each

Thyme sprig – 2 each

Garlic – 2 cloves

Fennel Seed – 1 tsp

Lemon Juice – 1 Tbs

Lemon Zest – 1 tsp

Sugar – 1 tsp

Fennel frond, minced – 1 tbs

Salt – to taste

Pepper – to taste

Directions:

Heat skillet, add bacon and cook until crisp, remove bacon bits and allow to drain, reserve 3 tbs of bacon fat in the pan

Add onion and cook until softened, add fennel, thyme, garlic, and apple, cover and cook over low heat until softened

Add fennel seeds, cook about 1 min, stir in lemon juice, lemon zest, sugar, fennel fronds

Remove from heat, add salt and pepper to taste, discard thyme stems and allow to cool

Fried Cornbread – Sage Dressing

Fried Cornbread:

Cornmeal – 2 Cups

Salt – ¼ tsp

Self-rising flour – ¼ Cup

Water – 1 Cup

Bacon Fat – ¼ Cup ( can sub cooking oil or butter)

Milk – ½ Cup

Egg, large – 1 each

Oil – for frying

Directions:

In medium bowl, mix cornmeal, salt, flour, water, bacon fat, milk, egg to form a thick batter

heat cast-iron skillet, until hot but NOT smoking. Add oil and fry batter in one whole cake or small portion like croutons, remove from pan and allow to cool on paper towel

Dressing Recipe

Ingredients:

Butter – ½ Cup

Celery – 1 Cup

Onion- 1 Cup

Fried Cornbread

Sage leaves, chopped – 2 Tbs

Black Pepper – 1t

Chicken stock – 3 ½ Cups

Eggs, large, beaten – 2 each

Directions:

Preheat oven to 450*F – Coat 13×9” baking dish with non-stick spray

Melt butter in saute pan over medium heat, add celery and onion, saute until slightly transluscent and aromatic

Combine crumbled fried cornbread pieces, sage leaves, pepper, chicken stock, eggs and then add celery/onion mixture, mix until well combined and place into baking dish

Bake for 30 minutes or until golden brown

Brussels Sprouts

Directions:

1 lb Brussels Sprouts ½ cup Pancetta, Diced 1/8 cup Grated Parmigiano Reggiano 1/8 cup Dried Cranberries 1 tablespoon Sherry Vinegar Kosher Salt to taste Fresh Cracked Black Pepper to taste

Directions:

Over medium heat, render the diced pancetta until crispy, then remove the pancetta while leaving the fat in the pan.

Add the brussels sprouts to the pan and saute for 5 minutes over medium-high heat.

Once cooked through, add the pancetta back to the pan.

Add the dried cranberries, sherry vinegar, and season with salt and pepper.

Sprinkle the Parmigiano Reggiano on top before serving.

Scalloped Horseradish Potatoes

Ingredients:

5 idaho potatoes 3c sour cream 1c cream 2c parmesan + 1/2c save for topping 1 1/2-2c prepared horseradish 1/2 bunch parsley, rough chop 1 yellow onion 5 cloves garlic 1T salt 2t black pepper

Directions:

Wash and Roast Idaho potatoes at 325 for 1 hour or until cooked

Let cool, and when cooled peel potatoes, and slice in 1/4″ thick, place in bowl

Dice up your garlic and shallot, saute with 2T oil, cook until onions are translucent, place in bowl with potatoes

In separate bowl whisk together, sour cream, heavy cream, 2c parmesan, horseradish, salt, pepper

Fold horseradish creme and potatoes together, and place in oven safe baking dish, top with rest of parmesan

Pre-heat oven to 325 and place in oven for 1 hour, take out of oven and sprinkle parsley on top

More recipes:

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from FOX 4 Kansas City WDAF-TV | News, Weather, Sports https://fox4kc.com/2018/11/13/thanksgiving-recipes-from-your-local-favorites/

from Kansas City Happenings https://kansascityhappenings.wordpress.com/2018/11/13/thanksgiving-recipes-from-your-local-favorites/

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