Recipes

Servings: 4-5 Ingredients: Pasta (1 lb) Olive oil Bacon (4 strips) Garlic (2 cloves) Yellow onions (3) Sliced baby bella mushrooms (1-1/2 cups) Chicken breasts (2) Crushed red pepper (1/2 tsp or to taste) Sun-dried tomatoes (1/3 cup, optional) Pesto (1 cup) Parmesan cheese (for serving) Directions: Cook pasta according to package directions. Continue recipe while pasta cooks. When pasta is finished, drain, return to pot, and stir in a dash of olive oil. Mince garlic, dice onions, and chop chicken and bacon into bite-size pieces. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken with red pepper and sauté until slightly golden. Remove chicken from pan and set aside. Sauté bacon until crispy. Add onions and garlic and sauté until onions are soft and translucent. Add mushrooms and sauté until browned. Stir pesto, tomatoes, chicken, and contents of skillet into pasta. Serve hot or cold, topped with grated Parmesan cheese. Notes: ...

Servings: 8 Ingredients: Lean ground beef (2 lbs) Canned beans of choice (e.g. red kidney, cannellini) (31 oz) Diced tomatoes with onion and green pepper (29 oz) Diced tomatoes with green chilies (20 oz) Corn (1-1/2 cups frozen or 15.5 oz canned, optional) Chili seasoning mix (3 oz) Tomato paste (1/4 cup) Corn muffin mix (19 oz) + any ingredients called for by package directions Shredded sharp cheddar cheese (2 cups) Directions: ...

Ingredients: Worcestershire sauce (2 tbsp) Soy sauce (2 tbsp) Chili garlic sauce (2 tbsp) Salt (1/2 tsp) Brown sugar (1 tbsp) Zest and juice of 1 lime

Servings: 6-8 Ingredients: Rotini (1 lb) Onion (1) Jalapeño (1) Garlic (3 cloves) Ground beef or vegetarian substitute (1 lb) Diced tomatoes (1 15-oz can) Tomato paste (1 tbsp) Frozen corn (1 cup) Chili powder (1 tbsp) Garlic powder (1/2 tsp) Dried oregano (1/2 tsp) Smoked paprika (1/2 tsp) Ground cumin (1/2 tsp) Beef or vegetable broth (1 1/2 cups) Beans (1 15-oz can) Dijon mustard (1 tbsp) Unsalted butter (1/4 cup) All-purpose flour (1/4 cup) Whole milk (2 cups) Shredded cheddar cheese (2 cups) Salt (to taste) Directions: ...

Yield: 12-16 servings Ingredients: Caramel topping (1/4 cup) Chocolate cake mix (1 box) Vegetable oil (1/2 cup) Eggs (3 + 4) Sweetened condensed milk (14 oz) Whole milk (1 cup) Vanilla extract (1 tsp) Directions: Place an oven rack in the lower third of the oven and preheat oven to 350°F. Grease a Bundt pan. Spread caramel topping in bottom of pan. In a large bowl, beat together cake mix, 1 cup water, oil, and 3 eggs. Pour mixture into pan. Blend condensed milk, whole milk, 4 eggs, and vanilla until smooth. Slowly and gently pour mixture into pan. Grease a piece of foil. Tightly cover pan with foil, grease-side down. Place pan in a large baking dish. Add 1 inch of hot water to baking dish. Bake for 1 hour and 20 minutes. Move pan from water to a cooling rack. Cool at room temperature for 1 hour, then refrigerate for at least 2 hours. Remove foil. Run a thin metal spatula or knife around edges of pan to loosen cake. Place a serving plate upside down on pan and flip over. Remove pan. Notes: ...

Yield: 8 servings Ingredients: Large red potatoes (2-1/2 lbs) Yellow onions (2) Cubed stew beef (2-1/2 lbs) Marrow bones (2) Dried beans of choice (e.g. cannellini) (1 cup) Pearled barley (1/2 cup) Garlic (3 cloves) Black pepper (1/2 tsp) Chicken broth (1 qt) Salt (1 tbsp) Paprika (1-1/2 tsp) Turmeric (1-1/2 tsp) Cumin (1 tsp) Cayenne (1/4 tsp) Directions: Place beans in a pot or saucepan and cover with water by several inches. Boil beans for 10 minutes, then continue soaking in cooking water for 1 hour. Rinse beans and barley. Peel and halve potatoes. Chop onions. Peel garlic. Layer potatoes, onions, and beef in slow cooker. Tuck marrow bones and garlic into beef. Sprinkle with beans, barley, and pepper. Whisk together chicken broth, salt, paprika, turmeric, cumin, and cayenne. Pour broth mixture into slow cooker. Add water until meat and beans are just covered. Cook on low for 14 hours. Discard marrow bones.

Yield: Ingredients: Eggs (2) Canola oil (2 tbsp) Yellow onions (2) Chicken livers (1 lb) Salt (to taste) Sugar (1/4 tsp) Directions: Place eggs in a saucepan and cover with water by 1 inch. Cover saucepan and bring to a boil over high heat. Remove from heat and let sit for 15 minutes while continuing recipe. After 15 minutes, pour out hot water and cool eggs under cold running water. Chop onions. Rinse and trim livers. Heat oil in a skillet over medium heat. Sauté onions until soft and translucent. Reduce heat to medium-low and continue sautéing until onions are golden brown. Remove onions from skillet and set aside. Sauté livers in same skillet until juice runs clear and center has no pink. Set livers aside with onions and cool completely. Peel eggs. Process eggs, onions, livers, salt, and sugar in a food processor until desired texture.

Servings: 6 Ingredients: Chopped clams in clam juice (26 oz) Clam juice (16 oz) Water (1 cup) Thick-cut bacon (4 slices) Spanish onion (1) Flour (2 tbsp) Red potatoes (1-1/2 lbs) Bay leaf (1) Dried thyme (1/4 tsp) Heavy cream (1 cup) Salt Pepper Directions: Cut ingredients as follows. Bacon: 1/4 inch pieces. Onion: medium chop. Potatoes: 1/2 inch dice. In a pot over medium heat, fry bacon until crispy. Add onion and cook until soft and translucent. Add flour and stir until lightly colored. Gradually whisk in clam juice and water. Add potatoes, bay leaf, and thyme. Simmer until potatoes are tender, (10-15 minutes). Add clams with their juice, cream, and salt and pepper to taste. Bring to a simmer, then remove from heat, discard bay leaf, and serve.

Servings: 12 Ingredients: All-purpose flour (1/2 cup + 2-1/4 cups) Dark brown sugar (1/2 cup) Room temperature butter (4 tbsp + 5 tbsp) Cinnamon (1 tsp) Baking powder (2 tsp) Baking soda (1/2 tsp) Salt (1 pinch) Vegetable oil (1/3 cup) White sugar (1 cup) Eggs (2) Sour cream (1 cup) Directions: Preheat oven to 350°F and line or grease a muffin tin. Mash together 1/2 cup flour, brown sugar, 4 tbsp butter, and cinnamon until texture resembles wet sand. Set aside. Whisk together 2-1/4 cups flour, baking powder, baking soda, and salt. Set aside. Using an electric mixer, mix 5 tbsp butter, oil, and white sugar until incorporated. Add eggs one at a time, mixing until incorporated after each. Add sour cream and mix until just incorporated. Gently mix in flour mixture until a thick batter forms. Divide half of batter between muffin cups and top with half of brown sugar mixture. Repeat with remaining half of batter and brown sugar mixture. Bake until a toothpick comes out clean (~25 minutes). Cool in tin for 5 minutes before removing.

Servings: 6 Ingredients: Beets (5) Salt Yukon Gold potato (1) Chicken broth (14.5 oz) Sour cream (16 oz) Plain yogurt (1/2 cup) Sugar (1/4 cup) Lemon juice (2 tbsp) Champagne vinegar or red wine vinegar (2 tsp) Black pepper (1/2 tbsp) English cucumbers (2 cups chopped, ~2) Scallions (1/2 cup chopped, ~1/2 bunch) Fresh dill (2 tbsp chopped) Directions: Remove tops from beets. Bring a pot of salted water to a boil, then boil beets until tender (~45 minutes). While beets cook: 2a) Peel and dice potato. 2b) Bring a small pot of salted water to a boil, then boil potato until tender (~5 minutes). 2c) Drain potato, cool under cold water, and pat dry, then set aside. Remove beets from pot and set aside. Strain and reserve 1-1/2 cups of cooking liquid. Wait for beets and beet liquid to cool. In a large bowl, whisk together reserved cooking liquid, chicken broth, sour cream, yogurt, sugar, lemon juice, vinegar, 1 tbsp salt, and pepper. Remove seeds from cucumbers and peel beets. Dice cucumbers and beets, chop scallions and dill, and stir in all and potatoes. Cover and chill. Serve cold. Notes: ...