Recipes

Yield: 6 servings Ingredients: Vegetable oil (2 tsp) Sliced beef sirloin (1 lb) Yellow onions (2) Garlic (3 cloves) Coconut milk (27 oz) Red curry paste (3 tbsp) Curry powder (1 tbsp) Ground ginger (1 tsp) Brown sugar (1 tbsp) Salt (1/4 tsp or to taste) Heavy cream (1 cup) Canned pineapple chunks (20 oz) Fresh cilantro (2-3 tbsp chopped) Green onions (3) Directions: Slice onions. Mince garlic. In a wok or large skillet, heat oil over medium-high heat. Sauté beef and onions until beef is browned and cooked through, stirring frequently. Drain, then stir in garlic and cook for 1 more minute. Stir in coconut milk, curry paste, curry powder, ginger, brown sugar, and salt. Bring to a simmer and simmer for 5 minutes. Drain pineapple. Stir in cream and pineapple. Bring back to a simmer and simmer for 20 minutes. Chop cilantro and green onions. Stir in cilantro and green onions, then remove from heat. Notes: ...

Servings: 6 Ingredients: Cubed stew beef (2 lbs) All-purpose flour (1/4 cup) Salt (1/2 tsp) Black pepper (1/2 tsp) Yellow onions (2) Russet potatoes (3) Carrots (4) Parsnip (1) Garlic (1 clove) Bay leaf (1) Paprika (1 tsp) Worcestershire sauce (1 tsp) Beef broth (1-1/2 cups) Directions: Mix flour, salt, and pepper in a small bowl. Add beef and flour mix to the slow cooker, and stir to coat beef. Rinse and peel potatoes, carrots, and parsnip. Cut onions, potatoes, carrots, and parsnip into large bite-size pieces. Mince garlic. Stir onions, potatoes, carrots, parsnip, garlic, bay leaf, paprika, Worcestershire sauce, and beef broth into slow cooker. Cook on low for 10-12 hours, or on high for 4-6 hours.

Servings: 8 Ingredients: Cubed stew beef (2 lbs) Yellow onion (1) Condensed cream of mushroom soup (10.5 oz) Condensed cream of onion soup (10.5 oz) Canned sliced mushrooms (8 oz) Black pepper (1/4 tsp) Cream cheese (8 oz) Sour cream (8 oz) Egg noodles (12 oz) Directions: (Optional) Brown beef in a skillet over medium-high heat. Chop onion and drain mushrooms. Mix beef, onion, soups, mushrooms, and pepper into slow cooker. Cover and cook on high for 4 hours or low for 8 hours. Stir cream cheese and sour cream into beef mixture until no chunks of cream cheese remain. Keep warm in slow cooker while preparing noodles according to package directions. Serve over noodles or stir noodles in before serving. Notes: ...

Yield: 12 servings Ingredients: Cake flour (1-1/2 cups) Cocoa powder (2/3 cup) Baking powder (1 tsp) Baking soda (1/2 tsp) Salt (1/2 tsp) Sugar (1-1/2 cups) Room temperature butter (1 stick + 1 stick) Eggs (2 + 2) Vanilla extract (2 tsp + 1 tsp) Room temperature cream cheese (8 oz) Powdered sugar (4 cups) White chocolate chips (1/2 cup) Directions: Preheat oven to 350°F. Grease a 13x9" baking dish. Melt 1 stick of butter. In a large mixing bowl, combine cake flour, cocoa, baking powder, baking soda, salt, and sugar. Mix in melted butter, 2 eggs, and 2 tsp of vanilla until a stiff dough forms. Spread dough evenly in baking dish. Melt white chocolate chips. Clean mixing bowl. Cream together 1 stick of butter and cream cheese. Add 2 eggs and mix until thoroughly blended. Mix in 1 tsp of vanilla, powdered sugar, and melted white chocolate chips. Pour cream cheese mixture over dough in baking dish and spread evenly. Bake until topping is golden and jiggles slightly when shaken (~40 minutes). Cool, then chill in refrigerator before serving.

Servings: 6 Ingredients: Lime juice (1/4 cup) Ground cumin (1-1/2 tbsp) Paprika (1-1/2 tbsp) Garlic (5 cloves) Salt (1-1/2 tsp) Black pepper (1-1/2 tsp) Tilapia fillets (2 lbs) Olive oil (1 tbsp) Spanish onion (1) Bell peppers (1 green, 1 yellow, 1 orange) Diced tomatoes (14 oz) Coconut milk (14 oz) Fresh cilantro (1/4 bunch) Directions: Mince garlic and chop tilapia into bite-sized pieces. Combine the lime juice, cumin, paprika, garlic, salt, and black pepper in a large mixing bowl. Add the tilapia and mix until coated. Cover and refrigerate for at least 20 minutes. Chop onion and bell peppers into bite-sized pieces. Heat olive oil in a medium pot over medium-high heat. Sauté onions until they begin to soften. Stir in bell peppers, tomatoes, and tilapia mix. Stir in coconut milk, cover, and simmer 17 minutes, stirring occasionally. Meanwhile, chop cilantro. Stir in cilantro, cover, and continue to simmer for 3 minutes. Serve plain or over rice. Notes: ...

Servings: 6 Ingredients: Stale bread in 1-inch cubes (2 cups) Whole milk (1-1/4 cups) Eggs (2) Brown sugar (1/2 cup packed) Cinnamon (1 tsp) Vanilla extract (1 tsp) Salt (1/4 tsp) Golden raisins (1/2 cup, optional) Directions: Preheat oven to 350°F and grease an 8x8" baking pan. In a large bowl, beat the eggs. Stir in the milk, sugar, cinnamon, vanilla, salt, and raisins. Stir in the bread cubes. Spread mixture in the 8x8" pan. Place the 8x8" pan in a larger pan and pour hot water into the larger pan to a depth of 1 inch. Bake until a knife inserted halfway between the center and edge comes out clean, about 40 minutes. Serve warm or cold. Notes: ...

Yield: ~15 pieces Ingredients: Condensed milk (14 oz) Butter (1 tbsp) Cocoa powder (3 tbsp) Chocolate sprinkles (2-1/2 oz) Directions: Heat all ingredients in a saucepan over medium heat, stirring constantly, until thickened. Remove from heat and wait until cool enough to handle. Place sprinkles in a small bowl. With greased hands, form mixture into bite-size balls and roll them in sprinkles. Chill in refrigerator until cold. Notes: Mixture should become thick enough that the bottom of the pan stays visible when stirring.

Yield: 10 servings Ingredients: Brisket (5 lbs) Garlic (10 cloves) White onions (3) Bay leaves (3) Water (1/2 cup) Olive oil (2 tbsp) Salt Black pepper Paprika (1 tsp) Turmeric (3/4 tsp) Cayenne (1/4 tsp) Directions: Slice onions. Peel garlic. Place bay leaves and half of onions and garlic in slow cooker. Rinse brisket and pat dry. Lightly sprinkle both sides of brisket with salt and pepper. Heat olive oil in a large skillet over high heat. Brown brisket on both sides in skillet. Place brisket in slow cooker. Drain fat from skillet, leaving behind any brown bits. Return skillet to stove and turn heat to medium. In a small bowl, mix water, 1-1/2 tsp salt, 1 tsp pepper, paprika, turmeric, and cayenne. Pour water mixture into skillet. Heat until bubbling while gently loosening brown bits from skillet with a spatula. Pour contents of skillet over brisket. Place remaining onions and garlic in slow cooker. Cook on low for 8 hours. Remove brisket from slow cooker and let rest on a cutting board, fat side up, for 25 minutes. While brisket rests, discard bay leaves. Cut fat off of brisket, then slice against the grain. Return brisket to slow cooker and cover with liquid. Cook on high for 1 hour. Notes: ...

Yield: 6 sandwiches Ingredients: Boneless skinless chicken breasts (4) Buffalo wing sauce (12 oz) Ranch dressing mix (1/2 oz) Butter (2 tbsp) Directions: Cook chicken, 3/4 of wings sauce, and dressing mix in slow cooker on low for 6-7 hours. Add butter and remaining wings sauce to slow cooker. Shred chicken using two forks. Notes: Best served on buns with blue cheese dressing.

Servings: 6-8 Ingredients: Boneless skinless chicken breasts (2 lbs) Yellow onion (1) Garlic (3 cloves) Jalapeños (2) Ginger (1 tbsp grated) Turmeric (1 tsp) Cumin (1 tsp) Garam masala (1 tsp) Salt (3/4 tsp) Plain Greek yogurt (1 cup) Diced tomatoes (42 oz) Butter (4 tbsp) Heavy cream (1/4 cup) Cilantro (2 tbsp chopped) Directions: Chop chicken into 1" pieces. Chop onion. Mince garlic. Seed and mince jalapeños. Grate ginger. Add chicken, onion, garlic, jalapeños, ginger, turmeric, cumin, garam masala, and salt to slow cooker and mix. Add yogurt and mix until chicken mixture is coated. Add tomatoes and stir to combine. Dot top with butter. Cook on low for 6-7 hours. Chop cilantro. With slow cooker off, stir in cream and cilantro. Notes: ...