Recipes

Servings: 12 bars Ingredients: Graham cracker crumbs (1-1/2 cups) Butter (1/2 cup) Sweetened condensed milk (14 oz) Topping mix (4-6 cups, see notes) Directions: Preheat oven to 350°F. Melt butter and mix with Graham cracker crumbs. Press crumb mixture into the bottom of a 13x9" baking pan. Pour condensed milk evenly over crumb mixture. Pour topping mix evenly over condensed milk and press in with a fork. Bake for 25 minutes. Loosen from sides of pan while still warm, then cool on a wire rack. Cut into bars and serve or freeze. Notes: ...

Servings: 8 Ingredients: Cooked basmati rice (2 cups) Whole milk (2 cups) Heavy cream (1 cup) Coconut milk (13.5 oz) White sugar (1/2 cup) Cardamom (1/2 teaspoon ground, about 3 pods) Golden raisins (2/3 cup) Slivered almonds (2/3 cup) Rose water (1/2 teaspoon) Directions: Cook rice and milk in a medium saucepan over medium heat until the mixture begins to boil, stirring frequently. Decrease heat to low and simmer until the mixture begins to thicken, stirring frequently. Increase heat to medium and stir in cream, coconut milk, sugar, and cardamom. Cook until the mixture begins to thicken, stirring frequently. Stir in raisins, almonds, and rose water. Serve chilled. Notes: ...

Yield: 15 servings Ingredients: Wide egg noodles (12 oz) Eggs (6) Sour cream (16 oz) Cottage cheese (8 oz) Softened cream cheese (8 oz) Butter (4 tbsp) Salt (1/4 tsp) Sugar (1 cup) Golden raisins (1 cup) Topping of choice (e.g. cinnamon sugar, cornflakes) Cooking Spray Directions: Preheat oven to 350°F. Cover raisins in hot water and leave to soak. Bring a large pot of water to a boil. Boil noodles for 5 minutes, then drain and return to pot. Melt butter. Blend together eggs, sour cream, cottage cheese, cream cheese, sugar, butter, and salt. Drain raisins and mix egg mixture and raisins into noodles. Spray a 9x13" baking dish with cooking spray and pour in noodle mixture. Sprinkle with topping. Bake for 30 minutes, then turn and bake until center is set (~30 minutes more). Let rest for at least 15 minutes. Serve warm or cold. Notes: ...

Servings: 4-5 Ingredients: Ground lamb (1 lb) Red lentils (1 cup) Beef broth (2 cups) Crushed tomatoes (14.5 oz.) Olive oil (3 tbsp) Yellow onions (2) Garlic (3 cloves) Chili powder (1 tbsp) Paprika (1 tbsp) Crushed red pepper (1/2 tsp) Cayenne (1/2 tsp) Ground cumin (1 tbsp) Ground coriander (1/2 tsp) Dried oregano (1 tbsp) Salt (1 tbsp) Ground black pepper (1 tsp) Directions: Finely chop onions and garlic. In a medium pot, heat olive oil over medium heat. Add garlic and onions and sauté until onions are transparent, 2-3 minutes. Add chili powder, paprika, red pepper, cayenne, cumin, and coriander. Sauté 2 minutes more, stirring constantly. Add lamb and stir and mash constantly with a wooden spoon to break it up into very fine particles, until evenly browned, 5-7 minutes. Stir in lentils, broth, tomatoes, oregano, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until lentils are tender and chili is thick, (~45 minutes), adding some water to pot if lentils absorb all liquid before chili is done. Notes: ...

Yield: 12 bars Ingredients: Room temperature butter (1 cup) Flour (2 cups + 1/3 cup) Sugar (1/2 cup + 1-1/2 cups) Salt (1/4 tsp + 1/4 tsp) Eggs (4) Lemon juice (2/3 cup) Directions: Preheat oven to 350°F. Grease and flour a 9x13" pan. In a medium bowl, thoroughly blend butter, 2 cups flour, 1/2 cup sugar, and 1/4 tsp salt. Press mixture into bottom of pan. Bake until slightly golden (~20 minutes), then set aside to cool. In a clean bowl, whisk together 1/3 cup flour, 1-1/2 cups sugar, and 1/4 tsp salt. Whisk in eggs and lemon juice. Pour mixture into pan. Bake for 25 minutes.

Yield: 1 cup Ingredients: Lemon juice (1/2 cup) Sugar (1 cup) Butter (1 stick) Egg yolks (5) Salt (1/4 tsp) Directions: Incorporate all ingredients in food processor. Cook in a saucepan over low heat, stirring frequently, until temperature reaches 170°F. Strain into an airtight container. Cool to room temperature, then refrigerate.

Servings: 5 Ingredients: Dry brown lentils (1-1/2 cups) Parmesan rind (1 large) Bay leaves (4) Garlic (1 medium bulb) Beef broth (3-1/2 cups) Olive oil (1/4 cup) Carrots (3) Yellow onions (2) Fresh rosemary (1 sprig) Salt (1/2 tsp) Black pepper (1/2 tsp) Directions: Cut off top third of the garlic bulb and remove loose outer skins. Peel carrots. Dice carrots and onions. Add the lentils, Parmesan rind, bay leaves, garlic, broth, and 3 cups of water to a large pot. Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer. Meanwhile, heat the oil in a large skillet over medium heat. Sauté the carrots, onions, salt, and pepper for 20 minutes. Stir the sautéed vegetable mixture and rosemary into the pot and continue simmering for 20 minutes. Remove the bay leaves, rosemary, Parmesan rind, and garlic. Discard the bay leaves and rosemary. Eat or discard the Parmesan rind. Squeeze the cloves out of the garlic. Chop the cloves and stir them back into the pot. Serve with grated Parmesan and Balsamic vinegar.

Servings: 6 Ingredients Butter (1/4 cup) Leek (1) Potatoes (1 lb) Carrot (1 large) Fish or vegetable broth (5 cups) Salmon (1 lb) Heavy cream (1 cup) Fresh dill (1 cup) Lemon juice (1 lemon) Salt (to taste) Pepper (to taste) Directions Prep Discard dark green section of leek, then cut in half lengthwise and slice each half. Slice carrot and chop potatoes. Remove skin and bones from salmon, then cut into bite-size chunks. Finely chop dill. Cook Melt butter in a pot over medium heat. Saute leek until translucent, ~7 minutes. Add carrots, potatoes, and broth to pot. Bring to a boil, then boil uncovered for 10 minutes. Add salmon and cream to pot and cook for 6 more minutes. Remove from heat and add dill, lemon juice, salt, and pepper. Cover and let sit for 10 minutes.

Servings: 5 Ingredients: Rotini (1 lb) Unsalted butter (1/4 cup) All-purpose flour (1/4 cup) Whole milk (2 cups) Shredded cheddar cheese (2 cups) Directions: Cook rotini according to package directions. In a medium pot, melt butter over medium heat. When butter is melted, add flour. Stir until mixture is smooth and golden. Add milk and stir until mixture is smooth and bubbling. Add cheese and stir until cheese is melted and mixture is smooth. Stir rotini into mixture until evenly coated. Notes: This recipe is very flexible. Here are some modifications I’ve had success with. They can be used on their own or mixed and matched: ...

Yield: ~6 cups Ingredients: Mangoes (4) Lemon juice (2 tbsp) Sugar (1/4 cup + 1/2 cup) Heavy cream (1 cup) Whole milk (3/4 cup) Directions: Freeze freezer bowl for at least 24 hours. Puree mangoes, lemon juice, and 1/4 cup of sugar until smooth. In a large bowl, combine cream, milk, and 1/2 cup of sugar. Gently stir mango puree into cream mixture. 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.