Total Time: 1 hr
Preparation Time: 10 mins
Cook Time: 50 mins
Ingredients
Servings: 6
3 cups onions, julienned
salt and pepper
1 pinch cayenne
2 tablespoons shallots, minced
1 tablespoon garlic, minced
2 smoked turkey drumsticks or 2 smoked turkey thighs
1 (12 ounce) bottle beer
1/4 cup cider vinegar
6 lbs greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed
Recipe
1 in a large pot saute the onions for about 6 to 7 minutes or until the onions are wilted. season the mixture with salt, pepper and pinch of cayenne. add the shallots and garlic and cook for 2 minutes.
2 add the turkey thighs.
3 stir in the greens, a third at a time, pressing the greens down as they start to wilt. pour in the beer and vinegar. cook the greens, covered for about 45 minutes. to serve, mound the greens in the center of the platter and serve.
3/8 cup cold unsalted butter, cut into 1/2-inch cubes
3/4 cup whole milk, plus additional for brushing
Recipe
1 make filling:.
2 place a heavy baking sheet on middle rack of oven, then preheat oven to 400°f.
3 toss squash with 1 teaspoon salt, then drain in a colander 30 minutes. pat squash dry.
4 cook scallions (except greens) and garlic in oil with 1 teaspoon salt and 1 teaspoon pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, until golden, 4 to 6 minutes. add squash and okra and cook, stirring occasionally, until vegetables are crisp-tender, 7 to 9 minutes. remove from heat and stir in tomatoes.
5 transfer to a large bowl, then toss with corn, cheese, basil, cornmeal, and scallion greens. season with salt and pepper.
6 make crust and bake pie:
7 pulse dry ingredients with butter in a food processor until mixture resembles coarse meal with some roughly pea-size butter lumps. transfer to a bowl and stir in milk until mixture just forms a dough.
8 gather dough into a ball and chill, wrapped in plastic wrap, 5 minutes.
9 halve dough and roll out 1 piece on a well-floured surface with a floured rolling pin into a 13-inch round. transfer to a 9-inch glass pie plate, leaving overhang.
10 spread eggs evenly in crust and season with 1/4 teaspoon salt. add vegetable filling, mounding slightly in middle.
11 roll out remaining dough in same manner and place over filling. trim, leaving a 1/2-inch overhang. press edges of crust together. fold overhang under and crimp edge all around.
12 brush crust with additional milk, then cut 3 steam vents.
13 bake until crust is golden and filling is bubbling, 50 minutes to 1 hour. cool at least 15 minutes before slicing. serve warm or at room temperature.
Total Time: 50 mins
Preparation Time: 5 mins
Cook Time: 45 mins
Ingredients
Servings: 7
3 tablespoons olive oil
1 teaspoon seasoning salt
2 teaspoons lemon juice
1 teaspoon garlic powder
4 teaspoons worcestershire sauce
7 cups chex cereal (any variety or combination)
1 cup pretzel
Recipe
1 preheat the oven to 250. in a large 9x13 metal baking dish, combine the 3 t olive oil, 1 teaspoons seasoned salt, 2 teaspoons lemon juice, 1 teaspoons garlic powder and 4 teaspoons worcestershire sauce together in the pan.
2 add in the 7 c cereal and 1 c pretzels. stir well to coat.
3 bake at 250 for a total of 45 minutes, stirring every 15.
4 allow to cool, and then store in an airtight container until they are devoured!
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
Servings: 2
1 large bunch of whole radish
1/2 cup toasted pine nuts or 1/2 cup toasted almond
2 garlic cloves
2 tablespoons miso
1/8 teaspoon sea salt
fresh ground black pepper, to taste
extra virgin olive oil
squeeze lemon
Recipe
1 prepare the radishes, separate tops from bottoms. chop the bottoms into equal-sized pieces, halved or quartered if large. wash the tops to remove any dirt from the leaves and roughly chop.
2 for the seared radishes, heat some oil over medium-high heat, and when just sizzling, add the radishes cut-side down. season, and sear until golden brown, about 5 minutes. flip and repeat on the other sides.
3 for the pesto, combine all the remaining ingredients except lemon in a mortar and pestle, or a food processor, adding the evoo as you go, enough to make a smooth paste. finish with a squeeze of lemon. this will keep in the fridge for a couple of days if submerged under oil.
2 taste it, and adjust garlic and worcestershire sauce as needed.
3 serve with potato chips. note: i usually use much more garlic powder and w. sauce, because as i said, i love garlic. please feel free to adjust the amounts to suit your taste because honestly i just guessed at all this, having never measured anything for it before.
2 now add oil to large skillet. cover bottom and heat on high. when it begins to smoke add onions, garlic and peppers. when onions are translucent add the remaining ingredients.
3 simmer over low heat for 30 minutes.
4 liquid should be half.
5 masa para empanadillas:.
6 makes 16 large.
7 feel free to stuff with the picadillo or what you want.
8 combine first 3 ingredients then add the next two and blend with hands until you get a coarse meal add water and mix well. add more flour and/or water as needed until you get a soft dough. knead. it should be smooth and elastic. let rest for 30 minutes.
9 on lightly floured surface, roll into log. cut into 2 inch rounds. with lightly floured pin roll out until about 5 inches diameter.
10 now place filling in circle center. about 2 heaping tablespoons seal edge by moistening with water. fold and press with fork to seal. pierce the top carefully to let steam escape.
11 refrigerate for 30 minutes.
12 preheat oven to 375°f
13 place empanadillas on large baking sheet and bake 20 minutes or until browned. cool 5 minutes. serve.
14 they don't last more than 2 to 3 days in refrigerator baked. freeze before baking to store. they will last for months.
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
Servings: 6
3 lbs turnips, peeled, quartered and thinly sliced (1/8th in)
1 small yellow sweet onion, thinly sliced (such as maui or walla walla)
2 -4 garlic cloves, minced (i use 4 (or more)
butter-flavored cooking spray
2 teaspoons dried basil
2 teaspoons dried thyme
2 teaspoons dried parsley
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon red pepper flakes (can leave out if you don't like heat)
kosher salt and pepper
Recipe
1 preheat oven to 450*.
2 in a high-sided 13x9 in pan (i use an old metal one because i find it gives me the best caramelization on the turnips/onions), combine turnips, onions, and garlic. spray generously with cooking spray and toss. you could also use olive oil.
3 add all seasonings. i usually start with about 2 tsp of salt and 1/2 tsp of black pepper and then taste them each time i stir and adjust those seasonings to taste, but i am a salt-fiend : }.
4 bake for 15 minutes, then remove from oven and stir to allow the veggies to cook evenly. (i taste for seasoning at this point.)
5 return to oven and bake another 15 minutes. remove and stir again. depending on how you like your turnips and how thick you sliced them, they may be done at this point. i like mine pretty well done and with some nice caramelization so i return them to the oven and bake an additional 10-15 minutes.
Total Time: 35 mins
Preparation Time: 5 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1 (16 ounce) bag baby carrots
3 teaspoons olive oil
1/4 teaspoon coriander
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/2 teaspoon salt
Recipe
1 toss the carrots with the olive oil, thoroughly coating all the carrots. spread in a single layer on a baking sheet (i like to line mine with foil, makes for easy cleanup). bake at 450 degrees fahrenheit for 30 minutes, stirring them around every 10 minutes. the carrots will become browned and caramelized, and the littlest ones may get quite brown, i have found they are just as delicious (maybe the most delicious) and leave them alone :) after they are roasted, sprinkle with the seasonings, and toss together to distribute the seasonings evenly throughout.
1 mix the first 5 ingredients in a small bowl. add about a half cup of the water to make a paste. pour paste into a saucepan. turn your heat on high and wait for paste to bubble. slowly pour the remaining water in while stirring. bring to a boil and reduce heat. simmer about ten minutes stirring occasionally. add tomato sauce and mix. simmer 5 minutes and remove from heat. use for enchiladas, burritos, etc.
Total Time: 7 mins
Preparation Time: 5 mins
Cook Time: 2 mins
Ingredients
3/4 cup extra virgin olive oil
6 minced garlic cloves
1/2 teaspoon salt
1 teaspoon italian seasoning (or to taste)
Recipe
1 combine ingredients and heat in pan until garlic just begins to sizzle. remove from heat. store in jar or plastic bottle. mine keeps fine in the cupboard.
Total Time: 1 hr 15 mins
Preparation Time: 45 mins
Cook Time: 30 mins
Ingredients
10 cups chopped tomatoes, skins removed and cored (if you want chunky cut it bigger, not so chunky cut them smaller on each chopped ingredient)
3 cups yellow onions, coarsely chopped
2 1/2 cups green peppers, coarsely chopped
2 cups jalapeno peppers, chopped (wear gloves!)
12 garlic cloves, minced
1/2-3/4 cup fresh cilantro, finely chopped
5 limes, juiced
1/3 cup cider vinegar
1 1/2 teaspoons cumin
1/8-1/4 cup salt
3 teaspoons ground pepper
8 (15 ounce) cans black beans, drained and washed
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste
1 (6 ounce) can tomato paste
Recipe
1 place tomatoes into boiling water for 1 minute or until skin cracks then immediately place in cold water, peel and core tomatoes and cut into chunks.
2 cut up rest of fresh ingredients.
3 juice limes.
4 drain and rinse black beans (8 cans is a pronounced black bean salsa, if you want less beans adjust accordingly to your liking).
5 simply put all ingredients into a large pot, 1 1/2 gal or bigger and bring to a slow boil.
6 slow boil for 10 minutes uncovered.
7 place in pint jars, put on lids and boil in canner for 10 minutes.
8 makes about 15-16 pints (with 8 cans of black beans).
9 variations -.
10 if you want it hotter you can use more jalapenos, hotter peppers or add red pepper flakes/crushed red pepper to your taste.
11 soak 7-8 ears of sweet corn in water for 30 minutes and then roast corn in the husks on the grill until done (20-30 minutes turning frequently), de-husk corn and cut off cob. add corn to salsa for a black bean - roasted corn salsa or eliminate beans for a roasted corn salsa.
12 no beans and no corn for a very tasty "regular" salsa.
1 in a small bowl, stir together the mayo and lemon juice. then stir in the basil, garlic and worcestershire. season to taste with salt and pepper. serve right immediately or cover and refrigerate for up to 5 days.
Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins
Ingredients
1/4 cup water
3 teaspoons garlic powder
1/2 teaspoon chili powder
1/2 teaspoon crushed dried oregano
1/2 teaspoon ground cumin
2 teaspoons worcestershire sauce
1 teaspoon onion powder
1 teaspoon salt (optional)
1 dash cayenne powder
2 cups hulled pumpkin seeds
Recipe
1 preheat the oven to 350 degrees f. combine the water, garlic powder, herbs, worcestershire, onion powder, salt, and cayenne in a medium saucepan and simmer over low heat for 10 minutes.
2 add the pumpkin seeds and cook for five minutes, stirring occasionally.
3 drain the pumpkin seeds and place on a large baking sheet.
4 bake for 10 to15 minutes, stirring occasionally, until the seeds are crisp and very lightly browned. store in an airtight container.
Total Time: 1 hr 5 mins
Preparation Time: 45 mins
Cook Time: 20 mins
Ingredients
unwaxed pickling cucumbers to fit ten quart jar
20 heads fresh dill
10 garlic cloves, peeled
5 quarts water
1 quart vinegar
1 cup pickling salt
Recipe
1 pack cucumbers in clean quart jars with 2 heads dill (and an optional clove of garlic) in each.
2 pour in boiling hot brine leaving ½ inch head space (1/4 inch if storing under refrigeration without processing).
3 process in boiling water bath 20 minutes if pickles are not to be stored in the refrigerator.
4 note: for 2 quarts of cucumbers, use 1 quart of water, 6 1/2 fluid ounces of vinegar, and 3 tablespoons of salt. for 5 quarts of cucumbers, use 2 1/2 quarts of water, 2 cups vinegar, 1/2 cup salt. for 7 quarts of cucumbers, use 3 1/2 quart water, 22 1/2 ounces vinegar, and 1/2 cup plus 2 tablespoons of salt.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
Servings: 4
3 tablespoons butter, at room temperature
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced (1 cup)
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
4 hot dog rolls, split
4 hot dogs
1/2 cup cheez whiz, from a 15 oz. jar, heated
Recipe
1 in a large nonstick skillet, melt 1 tablespoon butter over medium heat. add peppers, onion, and oregano; cook, stirring occasionally, until tender, 10-12 minutes.
2 meanwhile, combine garlic powder and and remaining 2 tablespoons butter; brush over split sides of rolls. if desired, heat grill pan over medium-high heat. grill rolls, split side down or bake on oven until toasted; reserve.
3 remove pepper mixture from skillet; reserve. to same skillet add hot dogs; cook, turning, until heated through and lightly browned, about 7 minutes. place hot dogs in rolls. top with reserved pepper mixture and cheez whiz.
Total Time: 1 hr 50 mins
Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 10
1 (16 ounce) can tomato sauce
1 tablespoon worcestershire sauce
1 tablespoon honey
1/2 teaspoon lemon juice
1 teaspoon season-all salt
1 teaspoon onion and garlic powder
1 tablespoon soy sauce (this is as close as i can get since he just shakes it out of jar)
1 (6 ounce) can sliced mushrooms
5 lbs roast
Recipe
1 warm and simmer tomato sauce, worcestershire sauce, honey, lemon juice, season-all salt, onion and garlic powder, soy sauce, and sliced mushrooms together in a saucepan.
2 pour mixture over roast.
3 cover and bake for 90 minutes until roast is tender in a 425 degree fahrenheit oven.
Total Time: 50 mins
Preparation Time: 15 mins
Cook Time: 35 mins
Ingredients
Servings: 4
4 tablespoons butter
4 cups zucchini, sliced and halved if large
1 onion, sliced
2 garlic cloves, minced
1 tablespoon dried parsley flakes
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 teaspoon italian seasoning
2 cups cheddar cheese, shredded and divided
2 eggs, beaten
1 (8 ounce) package crescent rolls
2 tablespoons dijon mustard
Recipe
1 1. preheat oven to 375°f.
2 2. melt butter in a large skillet. add the zucchini, onion and garlic and cook on medium high heat for 10 minutes, or until onions are translucent and zucchini is soft.
3 3. mix in the parsley flakes, salt, pepper and italian seasoning so that the vegetables are coated well with the seasonings. turn off the heat and let sit while you prepare the pie plate.
4 4. to prepare the pie plate, take a large 9 or 10 inch pie pan that has been sprayed with cooking spray and line it with the crescent rolls so that there are no holes. you may have to stretch out the crescent rolls and cut them up to make it fit.
5 5. once the crescent rolls are covering the bottom of the pie plate, spread the dijon mustard evenly across the crust. now stir in one cup of the cheese and then pour the beaten eggs into the zucchini mixture and pour everything into the prepared crust.
6 6. sprinkle with remaining one cup of cheese and place in the oven to bake for 20-25 minutes or until no longer runny. let cool a few minutes before slicing into it.
1 cheese to be used is a triple-cream such as st andre. soften to room temperature.
2 mix the cheese, butter and garlic in a bowl. add the salt and flour and beat until smooth. roll into a cylinder 2 inches in diameter, wrap in plastic wrap and refrigerate 30 minutes or overnight.
3 preheat oven to 350°f.
4 slice dough into 1/4 inch rounds and bake on ungreased sheet for 8 to 10 minutes or until lightly browned at edges. cool on wire wrack. store in airtight container. will keep 1 week.
Total Time: 22 mins
Preparation Time: 15 mins
Cook Time: 7 mins
Ingredients
Servings: 2
vegetable oil (for deep frying)
250 g aubergines
2 spring onions, chopped
1 inch fresh ginger, peeled and chopped
1 tablespoon soy sauce
2 tablespoons sweet chili sauce
2 tablespoons cornflour
Recipe
1 peel the aubergine and slice into chips (fries).
2 heat the oil in a wok and deep fry the aubergine until golden. remove and drain.
3 pour away the oil and in the coating that remains fry the onions, ginger and garlic for 1 minute. add the sauces and aubergine and stir for a few minutes.
4 mix the cornflour with a little water and add to the pan, stir until thickened and serve.
Total Time: 15 mins
Preparation Time: 10 mins
Cook Time: 5 mins
Ingredients
Servings: 4
2 cups self-raising flour
2 tablespoons nonfat dry milk powder
1 teaspoon salt
2 eggs
1 1/2 cups water
220 g creamed corn (approx 1/2 lge can)
4 chopped spring onions
1/2 teaspoon chopped garlic
2 teaspoons mustard powder
Recipe
1 place all the ingredients in a bowl and beat well for about 3 minutes until batter is smooth.
2 heat a non stick fry pan and cook tablespoonfuls of mixture until they are bubbly and holey on the top surface. carefully turn the pikelets over and cook the other side. if you don’t have a non-stick fry pan then use a smidge of oil in a regular pan.
Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs
Ingredients
1 lb lean ground turkey
28 ounces tomato sauce
6 ounces tomato paste
3/4 cup water
1 teaspoon dried oregano
1 teaspoon dried sweet basil leaves
1 vidalia onion
4 garlic cloves
4 ounces sliced mushrooms
12 ounces 1% fat cottage cheese
4 cups low-moisture part-skim mozzarella cheese
1/2 cup romano cheese
12 ounces whole wheat lasagna noodles
Recipe
1 brown the ground turkey, add the tomato sauce, tomato paste, water, oregano, basil over medium heat until completely mixed.
2 add the chopped onion and sliced garlic to the sauce, then put a layer of sauce on the bottom of the slow cooker.
3 criss-cross a double layer of uncooked noodles over the sauce, then add a layer of sliced mushrooms, sauce, cottage cheese, mozzerlla cheese, and romano cheese.
4 repeat until all ingredients are used up, cover and cook on low @ 5 hours.
5 after the lasagna is cooked, let it rest for @ 10 minutes. then take a long sharp knife and cut into verticle pie slices. the first slice will look bad, but the rest will slide out neat and clean. this recipe will feed at least 8 hungry people and by slicing like a pie you can easly serve 10-12 people.
