recipes

Yield: 6-8 servings Ingredients: Carrots (1 lb) White onion (1) Russet potatoes (2) Parsnip (1) Ground meat (2 lbs) Eggs (3) Breadcrumbs (2/3 cup) Yellow mustard (2 tbsp) Worcestershire sauce (1 tbsp) Ketchup Salt Black pepper Directions: Peel and coarsely dice carrots, onion, potatoes, and parsnip. Add carrots, onion, potatoes, and parsnip to slow cooker and sprinkle with salt and pepper. In a large bowl, squish together meat, eggs, breadcrumbs, mustard, Worcestershire sauce, 1/4 cup ketchup, 1 tsp salt, and 1/4 tsp pepper....

Yield: 12 servings (with 2 lbs pasta) Ingredients: Olive oil (1 tbsp) Ground beef and/or pork (2 lbs) Yellow onions (2) Diced tomatoes (56 oz) Tomato paste (12 oz) Tomato sauce (16 oz) Bay leaves (2) Garlic (5 cloves) Dried oregano (1 tbsp) Salt (1-1/2 tsp) Dried basil (1 tbsp) Brown sugar (3 tbsp) Dried thyme (1 tsp) Parmesan rinds (2 1" pieces, optional) Red wine (1/2 cup, optional) Directions:...

Ingredients: Mole paste (2 tbsp) Hot water (5-6 tbsp)

Yield: 16 slices Ingredients: For cake: Nutella (1/2 cup) Chocolate cake mix (15.25 oz) Chocolate pudding mix (3.9 oz) Sour cream (1/2 cup) Vegetable oil (3/4 cup) Water (3/4 cup) White sugar (3/4 cup) Eggs (4) Vanilla extract (1 tsp) For frosting: Softened cream cheese (8 oz) Powdered sugar (2 cups) Nutella (1/4 cup) For garnish: Hazelnuts (1/4 cup) Directions: Place an oven rack in the lower third of the oven and preheat oven to 350°F....

Yield: ~1 qt Ingredients: Nutella (2/3 cup) Sugar (1/2 cup) Whole milk (1 cup) Vanilla extract (1/2 tsp) Salt (2 pinches) Heavy cream (1-2/3 cups) Directions: Freeze freezer bowl for at least 24 hours. Blend Nutella, sugar, milk, vanilla, and salt, then stir mixture into cream. Chill mixture in fridge for at least 1 hour. Churn in ice cream maker for 30 minutes. Transfer to an airtight container and freeze until firm....

Servings: 20 Ingredients: Matzoh (4 sheets) Butter (3 sticks) White sugar (3/4 cup) Water (3 tbsp) Chocolate chips (1 heaping cup) Toasted pistachios (1/2 cup) Toasted coconut flakes (1/2 cup) Directions: Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper, leaving overhang on all sides. Arrange matzoh in a single layer on baking sheet, breaking as needed to cover entire surface. Boil butter, sugar, and water in a saucepan over medium-high heat, stirring occasionally....

Servings: 16 Ingredients: White sugar (1/2 cup) Brown sugar (1/2 cup) Light corn syrup (1/2 cup) Salt (1/4 tsp) Water (1/4 cup) Peanuts (1-1/2 cups) Softened butter (2 tbsp) Vanilla extract (1 tsp) Baking soda (1 tsp) Directions: Set a cookie sheet in an oven to keep warm. Add white sugar, brown sugar, corn syrup, salt, and water to a heavy 2 qt or larger saucepan. Stir over medium heat until sugar is dissolved....

Servings: 48 Ingredients: Butter (1/2 cup) Brown sugar (2 cups) Whole milk (1/2 cup) Peanut butter (1 cup) Vanilla extract (1 tsp) Powdered sugar (3 cups) Directions: Line an 8x8" baking pan with parchment paper. Melt butter in a medium saucepan over medium heat. While butter melts, measure powdered sugar into a large mixing bowl. Stir in milk and brown sugar. Bring to a boil and boil for 2 minutes, stirring frequently....

Servings: 24 Ingredients: Flour (2-1/2 cups) Powdered sugar (2/3 cup) Finely chopped toasted pecans (3/4 cup) Kosher salt Butter (1 cup + 6 tbsp) Cane syrup (3/4 cup) Brown sugar (1/2 cup) Heavy cream (6 tbsp) Vanilla extract (1 tsp) Coarsely chopped toasted pecans (3 cups) Directions: Preheat oven to 350°F. Add flour, powdered sugar, finely chopped pecans, and 1/2 tsp salt to a food processor. Pulse until thoroughly combined. Cube 1 cup of butter and add it to food processor....

Servings: 36 Ingredients: Whole milk (1 cup) Light brown sugar (1 cup) White sugar (2 cups) Unsalted butter (3 tbsp) Vanilla extract (1 tsp) Directions: Boil milk and sugars in a 3 qt. saucepan over medium-high heat, stirring constantly. Reduce heat to medium and cook without stirring until temperature reaches 236°F. Remove from heat and add butter and vanilla without stirring. Let cool until temperature reaches 120°F. While mixture cools, line an 8x8" baking pan with parchment paper....