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Bean Salad by LorettaMach

1 Lg can Ranch Style Beans drained and washed
1 block cheddar cheese grated
1 head shredded lettuce
2 green onions chopped (or More

2 Diced tomatoes

1 regular bag Fritoes

Catalina dressing

1 lb ground beef

Can add 2 avocados


Combine first 5 ingredients . Just before serving, Add Catalina and Fritoes

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Nicolsons of Park Hill Baptist Church recipe

Black Bean Quinoa Salad With Basil Lemon Dressing by RickMach

Found at:

1 1/2 cups uncooked quinoa
3 cups organic vegetable broth (such as Swanson Certified Organic)
1 (14-ounce) package reduced-fat firm tofu, cut into 1/4-inch cubes
3 tablespoons olive oil, divided 
1 1/4 teaspoons salt, divided
1 cup chopped fresh basil
3 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1 teaspoon sugar
2 teaspoons grated lemon rind
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced
1 (10-ounce) package frozen baby lima beans (i didn't use baby lima when i made this)
4 cups chopped tomato (about 3 medium) 
1/2 cup sliced green onions
1/2 cup chopped carrot
1 (15-ounce) can black beans, rinsed and drained

Combine quinoa and vegetable broth in a saucepan; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until broth is absorbed and quinoa is tender. Remove from heat.

Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sprinkle with 1/4 teaspoon salt. Sauté tofu 9 minutes or until lightly browned. Remove from heat; cool completely.

Combine remaining 2 tablespoons oil, remaining 1 teaspoon salt, basil, and next 6 ingredients (through garlic) in a large bowl; stir with a whisk until blended. Stir in quinoa.

Cook lima beans according to package directions, omitting salt and fat. Cool completely. Add the lima beans, tofu, chopped tomato, green onions, chopped carrot, and black beans to quinoa mixture; stir gently to combine. Store, covered, in refrigerator until ready to serve.

Broccoli Coleslaw by UnknownAuthor

Can't Stop Eating It Broccoli Coleslaw (A recipe given to me by my Aunt Bonnie)

Salad Ingredients:
1 1/2 tsp sesame oil
1/4 cup sliced almonds (I used 1/2 cup)
1 Bag Broccoli Coleslaw (in the produce section)
1/4 cup sesame seeds
8 green onions - sliced (I used 6)
1 Pkg Oriental flavored Ramen Noodles Crushed

Dressing Ingredients:
1/2 cup safflower oil (I used regular vegetable oil)
1/2 tsp salt
1/2 tsp pepper
1/8 cup sugar (or nutrasweet to taste)
3 TBS Rice Vinegar
Seasoning Packet from Ramen Noodles

Heat the oil in a pan and toast the almonds until lightly browned. Crush the Ramen Noodles in the package before you open it keeping the seasoning package aside for the dressing. In a large bowl, mix the broccoli coleslaw, sesame seeds, crushed Ramen Noodles, toasted almonds, and the onions. Pour in dressing and mix thoroughly. For best texture and flavor, chill 1 hour before serving.

Broccoli Salad by LorettaMach


1 cup mayonaise
1/4 c. sugar
2 T. vinegar
1/2 med. onion, chopped
4 c. bite-sized broccoli
8 strips crispy bacon.


Mix the first 4 ingredients and store in refrigerator overnight. The next day, add the broccoli pieces and bacon pieces; mix well. Serves 8.

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Caesar Salad by JNA Institute of Culinary Arts

This recipe is very close to the original version created in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico. That's right, the salad is named after its creator, a Chef, not Julius Caesar of the famed Roman empire.

Serving Size: 4
Preparation Time: 0:20

1 large head romaine lettuce
1 cup olive oil
3 cups French bread
2 large cloves garlic
8 anchovy filets
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
2 tablespoon lemon juice (fresh is best)
1 teaspoon fresh ground black pepper
1 teaspoon coarse ground salt
2 egg yolks for large eggs -- at room temperature*
1/2 cup grated parmesan cheese
1/4 cup parmesan cheese -- shredded or shaved

Trim the romaine lettuce of bruised or browned leaves, then cut into 1 1/2 inch pieces. Wash and drain the lettuce, pat it dry and refrigerate for 30 minutes to crisp the leaves.

To make the croutons, cut the bread into cubes, heat the 1/2 cup olive oil in a sauté pan over medium-high heat. Fry the bread cubes in the oil, tossing frequently, until they're crisp and golden. Drain the croutons on a paper towel until ready to use.

Peel the garlic cloves then put in a large wooden salad bowl. Mash the cloves against the sides of the bowl with the back of a wooden spoon. Rub the pieces against the bowl until they begin to disintegrate. Remove most of the mashed garlic from the bowl and discard (oil from the garlic will remain in the bowl and flavor the salad). Add the anchovies and repeat the procedure you used with the garlic, but leave the anchovy pieces in the bowl. Now add the dry mustard, Worcestershire sauce, lemon juice, black pepper, and egg yolks and blend well. Slowly drizzle in the remaining olive oil mixing with a wire whisk until a creamy mayonnaise type dressing forms. Add the lettuce, croutons, Parmesan cheese and salt. Toss everything together and serve directly from the salad bowl!

*Note: The original recipe may have called for coddled whole eggs (warmed to 120F degrees, to coddle simmer in water 1 minute and cool in cold water) so they are soft and runny. Some chefs who make this salad today use the whole egg at room temperature.

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Sautéed or steamed vegetables, chicken and shrimp may be added if you like! Simply cook them in a separate pan and add them to the top of the salad. This will create more of a lunch or dinner portion entree.

Cranberry Salad by RickMach

1 lb fresh cranberries, crushed
1 3/4 cups sugar
3 boxes red jello 4 cups of water
1 cup curshed pineapple
1 cup mini marshmallow
1 cup oranges
1 chopped apple
1 cup nuts
juice & pulp of 2 oranges

Crush cranberries and add sugar. Let stand overnight.

Mix jello with 4 cups of boiling water. Let it begin to gel and add all the ingredients. Stir frequently to keep marshmallows from rising.

German Cole Slaw by Shirley Mueller via Fay Young

1 large head cabbage
1 large bell peppper
1 large onion
3/4 cup sugar
1 cup vinager
1 1/2 teaspoon salt
1 teaspoon celery salt
1 cup vegetable oil

Slice and layer cabbage, bell pepper, and onion adding the sugar to the cut vegetables. Combine vinegar, salt, and celery salt and boil for 4 minutes. Cool. When cool add 1 cup vegetable oil. Pour the cooled liquid over the cut vegetables and mix. Should set for 7 hours before serving in the refrigerator. Lasts up to 3 weeks in the fridge.

Ginnys Cauliflower Pea Salad by LorettaMach
Ingredients: 1 large head cauliflower, broken into small florets
  • 1 (10 ounce) package frozen peas, thawed
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • ¼ cup bacon bits
  • ½ cup grated Parmesan cheese
  • 1 cup shredded reduced-fat Cheddar cheese
  • 1 cup light mayonnaise
  • 1 (8 ounce) container reduced fat sour cream
  • 1 tablespoon prepared mustard
  • 2 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon seasoned salt (such as LAWRY'S®)

  1. In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese.
  2. Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.

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Ramen Coleslaw from

2 T. Vegetable oil
3 or 1 T. White wine vinegar
2 T. white sugar (3)
1 3 oz pkg chicken flavor ramen noodles, crushed, seasoning packet reserved
1/2 t salt
1/2 t ground black pepper
2 T sesame seeds
1/4 c sliced almonds
1/8 c pumpkin seeds (add)
1/2 medium head cabbage shredded
1/2 long carrot shredded
5 medium green onions, chopped

  1. Preheat oven to 350 degrees F
  2. Whisk together oil, vinegar, sugar, ramen noodle spice mix (skip),salt,& pepper to create a dressing
  3. Place sesame seeds, almonds, and pumpkin seeds on baking sheet for 10 min. or until browned.
  4. In a large salad bowl, combine cabbage, onions, and crushed ramen noodles. Pour dressing over the cabbage and toss to coat evenly. Top with toasted seeds and nuts.

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Royal Oak Broccoli Request Salad by Peggy Point from Friends of the Library, Lake Travis ISD via Sharon Kulchisky

1 Bunch of broccoli - using flowers and some stem
12 Strips of bacon cooked crisp, then broken
½ cup Raisins
1 cup Sunflower seeds
1 sm Red onion sliced thin

1 cup Mayonnaise
½ cup Sugar
1 Tbs vinegar

Wash and drain broccoli then coarsely chop. Add all other ingredients.

Combine dressing. Can be done in advance to let the flavors get into the mayonnaise. Mix with broccoli just before serving.

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Tarragon Chicken Salad by LorettaMach

2 cups finely chopped, cooked chicken meat
1/4 cup dried cranberries, finely chopped
1 stalk celery, finely chopped
1 teaspoon lemon juice
1/4 cup mayonnaise
1-2 teaspoons dried tarragon (or 1-2 tablespoons fresh chopped tarragon)
Salt and pepper to taste

1 Make the dressing: In a large bowl mix the mayonnaise, lemon juice, and tarragon.

2 Add the remaining ingredients: Add the chicken, dried cranberries and celery. Add salt and pepper to taste.

Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.

Prep time: 10 minutesYield: Serves 4

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Top Ramen Salad Recipe by LorettaMach

2 (3 ounce) packages chickenflavored ramen noodles, broken into pieces, seasoning packets reserved ½ cup raw sunflower seeds
½ cup slivered almonds
1 (16 ounce) package coleslaw

3 eaches green onions, chopped
½ cup olive oil
3 tablespoons white vinegar
1 tablespoon white sugar
½ teaspoon ground black pepper


Salad Dressing Directions:
  • Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles,
sunflower seeds, and almonds onto a baking sheet.

Step 1:
  • Bake noodles, sunflower seeds, and almonds in the preheated oven
until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.

Step 2:
  • Combine coleslaw mix and green onions in a large bowl. Pour cooled
noodle mixture over the top.

Step 3:
  • Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

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Nutrition Facts Per Serving:
  • 449.9 calories;
  • protein 9.9g 20% DV;
  • carbohydrates 34.9g 11% DV;
  • fat 31.1g 48% DV;
  • cholesterol 6.1mg 2% DV;
  • sodium 323.9mg 13% DV.

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Armadillo Eggs

24 jalapeno peppers
1 pound sausage
2 cups all-purpose baking mix
1 (16 ounce) package Cheddar cheese, shredded
1 tablespoon crushed red pepper flakes
1 tablespoon garlic salt
1 (16 ounce) package Monterey Jack cheese, cubed

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
  2. Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp.
  3. In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt.
  4. Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls.
  5. Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.

Carrabbas Dipping Spice by RickMach

This is a favorite with Italian style food. The recipe comes from Carrabba's Italian Grill restaurant. They serve the spices on a small plate and the waiter adds olive oil. Now you are set to dip your bread. Yummy!

1 1/2 tablespoon chipped parsley (Italian is the best)
3/4 tablespoon minced basil
3/4 tablespoon chopped rosemary
1/4 tablespoonn dried oregano
1/4 tablespoon granulated garlic
1/8 tablespoon crushed red pepper flakes
1/2 tablespoon kosher salt or ground sea salt
1/4 tablespoon ground black pepper
1 tablespoon dried thyme (optional)
1/2 teaspoon olive oil
1/8 teaspoon fresh lemon juice


Combine all the ingredients EXCEPT oil and lemon. Put in a small food processor (I used my little food chopper). Chop briefly until all ingredients are about the same. Stir in oil and lemon juice.

To serve: Combine about 1 1/2 teaspoons spice blend to 3 to 4 tablespoons olive oil on a small dish. Dip sliced bread. (French bread is good.)

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Cheese Straws by GlendaMach


1/2 c butter
8 oz grated cheddar cheese
juice of 1/2 lemon
1/2 t salt
1/2 t cayenne pepper
1 1/2 c flour


Cream butter in mixer, add cheese and continue creaming, add remaining ingredients. Squeeze through cookie press or cake decorating bag using star tip. Put strips on greased cookie sheets and bake at 300 about 25 min till golden brown....freezes well.

Crunchy Zucchini Rounds With Sun Dried Tomatoes And Goat Cheese by RickMach

Makes 8 servings (serving size 3 rounds)

2 zucchini
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 oz sun-dried tomatoes, packed in oil (about 24)
3 ounces goat cheese (feta worked well)
2 tablespoons chopped fresh chives (optional)
2 tablespoons extra virgin olive oil

Slice zucchini into 1/4-inch-think rounds. (You should have about 24 slices.) Lay out on large platter; season with salt and pepper.

Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped chives and drizzle with extra-virgin olive oil; serve.
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Calories per serving: 86
Fat: 7g
Protein: 3g
Carbohydrates: 4g
Sodium: 103mg

Deviled Eggs by LorettaMach


2-3 Tbs. Sweet Dill Pickle Relish



Onion Powder

Garlic Powder


Mix all together . Try placing in a plastic bac, cut off the tip of the bag, and fill each white with the mixture.

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Ham And Cheese Sliders from Sue Trees (Averie Cooks Only Eats)


one 12-count package Hawaiian sweet rolls, sliced in half (see directions for more details)
3/4 pound cooked deli ham, thinly sliced
3/4 pound Swiss cheese, thinly sliced
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon dijon mustard
1 tablespoon poppy seeds
2 teaspoons dried minced onion
2 teaspoons Worcestershire sauce
1/4 teaspoon salt, or to taste
1/4 teaspoon pepper, or to taste
  1. Preheat oven to 350F. Line a 9×9-inch or 9×13-inch pan with aluminum foil, spray with cooking spray; set aside.
  2. Using a large serrated knife, slice the rolls in half so you have a ‘slab’ of tops and a ‘slab’ of bottoms; don’t pull the rolls apart and slice individually because you want to keep them connected. Place the bottom ‘slab’ of rolls in prepared pan.
  3. Evenly layer
    • about half of the ham over the rolls.
    • the cheese.
    • the remaining ham.
    • Add the top ‘slab’ of rolls; set aside.
  4. To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
  5. Add the mustard, poppy seeds, onion, Worcestershire sauce, salt, pepper, and whisk to combine.
  6. Evenly and slowly pour the butter mixture over the rolls. Use a spatula to spread the mixture over the tops. Some of the mixture will pool at the base of the rolls.
  7. Cover with aluminum foil and allow rolls to stand at room temp for about 5 to 10 minutes.
  8. Bake covered for about 20 minutes or until cheese has melted.
  9. Uncover and cook for about 3 to 5 minutes, or until as done as desired. Baking time will vary based on the size of pan used, climate and oven variances, etc. Bake until as done as desired; watch to make sure they don’t burn since all ovens and ingredients vary. Slice into individual sliders and serve immediately. Sliders are best warm and fresh.

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Hard Steamed Eggs by RickMach



Set rice cooker on steam for 15 minutes. Add 1/4 water to pot. Put eggs in white plastic basket. When times hits 13 minutes take eggs out immediately with tongs. Put directly into ice water .
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Hummus With Pine Nuts by RickMach


2 1-lb cans of garbanzo beans, drained and rinsed
4 garlic cloves (I used 3 that were about double size - 1" across)
1/2 - 1 teaspoon salt (to taste)
3/4 cup tahini
1/4 - 1/2 cup olive oil (to taste)
1/4 cup lemon juice
2 tablespoons pine nuts, toasted lightly
1 teaspoon cumin
1 teaspoon or so of paprika
1/2 cup water (more or less, add if it is too thick)


Toast the pine nuts on a cookie sheet in the oven on broil. It should take only a few minutes. Watch them carefully as they can go from toasted to over cooked very quickly. Stir a few times while toasting. Blend all the ingredients together to form a nice paste. I start with the chick peas, garlic, tahini, lemon juice, oil, pine nuts, and a little less than 1/2 cup water. Blend for consistency. You will have to scrap down the sides while you blend. It it done when it is a consistent smooth paste. Add water to thin if too thick and blend more. When the paste is done, add seasonings and taste. I like to start with the amounts above and then increase them until I think it is enough. When serving, sprinkle with paprika and drizzle with olive oil. Serve with pita bread.


33 calories per tablespoon

Loaded Potato Skins by LorettaMach

5 Large Russet Potatoes (12 oz.each)
10 slices bacon
1/2 tsp. salt
1.4 tsp black pepper
2 1/2 cups shredded 2% Cheddar Cheese ( 10 oz)
3 Scallions, trimmed and sliced
1/2 cup sour cream

  1. Scrub potatoes;pierce with a fork. Place on paper towels. Microwave on High 16 minutes
  2. In large skillet cook bacon until crisp, 5 min.
  3. Position rack 6 inches from oven top and heat broiler. Line a baking sheet with nonstick foil.
  4. Slice potatoes in half lengthwise; scoop out flesh, leaving about 1/4 inch, reserving flesh for mashed potatoes. Place skins cut-side down on sheet coat with nonstick cooking spray. Broil 4 minutes. or until crisp
  5. Remove potato skins from oven. Flip over. Season with salt and pepper. Sprinkle each with 2 T. of the cheese and 1 slice bacon, crumbled. Top bacon with an additional 2 T. cheese per skin.
  6. Return to broiler;broil 3 minutes, until cheese melts. Top with scallions and serve with sour cream.

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Sardine Toasts With Tomato And Sweet Onion by

  • 4 thick slices of crusty sourdough bread
  • 1 garlic clove, halved
  • Softened butter, as needed
  • 1 large ripe tomato, thinly sliced
  • 1 can of sardines (6 to 7 ounces), deboned if you like
  • ¼ small sweet or red onion, thinly sliced
  • Extra-virgin olive oil, for drizzling
  • Fresh lemon juice, to taste
  • Flaky sea salt
  • Coarsely ground black pepper
  • Fresh basil leaves, torn (optional)

  1. Toast the bread under a broiler (on both sides) or in the toaster.
  2. While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast generously with butter. Top butter with tomato slices and lightly salt them.
  3. Top tomatoes with sardines and then onion slices. Drizzle with olive oil and lemon juice, then season with more salt and pepper. Garnish with basil if you like and serve immediately.

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Seven Layer Bean Dip by RickMach

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

Step 1
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

Step 2
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

Step 3
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

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Tappas Recipe Book by SuzanneLittle

The attached file contains many different recipes from Suzanne that make great party snacks.

Texas Caviar by CarlieTilly

1 can Blackeyed Peas with Jalapenos
1 can Hominy - you can use white corn, or sweet corn if you want or both
1 can Pinto Beans with Jalapenos
1 medium tomato - diced
1 bunch green onions - diced - use all of it green stuff too
1/2 bunch of cilantro - cut up
garlic powder or fresh garlic
1 can hatch green chili peppers
1 small (8oz size) bottle of Italian Dressing.


Drain these cans of beans/corn and put into bowl. Add rest of the ingredients and mix. Let marinate for a couple of days - the longer it marinates, the better the flavor. Serve with chips or alone as a salad.

This makes the small bowl you saw in the conference room. I usually double the recipe for a larger crowd since everyone seems to like it.

Texas Trash by GlendaMach


1 box rice Chex
1 box wheat Chex
1 box corn Chex or Crispix
1 pkg pretzel sticks (sm pkg) or don't use all the big one
1 lb mixed canned nuts
1 c chopped pecans
1 c salted peanuts
2 T of each: Worcestershire, seasoning salt, garlic salt, liquid smoke, Tabasco
3/4 c bacon grease (I have substituted butter but not as good)


Mix cereals and nuts well and put into 2 large roasting pans about 12 by 16 by 3. Heat the Worcestershire, seasoning salt garlic salt, liquid smoke, Tabasco and bacon grease. Pour over cereals and stir well. Bake at 200-250 stirring regularly for about 1.5 hrs. Make sure it is brown and crisp

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Blueberry Quick Bread by Barbara Schutz

5 cups all purpose flour
1 ½ cups sugar
2 tablespoons double-acting baking powder
1 teaspoon salt
¾ cup butter or margarine
1 ½ cups California walnuts, chopped
4 eggs
2 cups milk
2 teaspoons vanilla extract
3 cups fresh or frozen blueberries (if frozen, do not thaw)

About 2 ½ hours before serving: Preheat oven to 350 degrees F. Grease and flour 10 inch Bunt pan or two 9” by 5” loaf pans. In large bowl, mix flour, sugar, baking powder, and salt. With 2 knives used in scissors fashion, cut in butter to resemble fine crumbs. Stir in chopped walnuts

In small bowl, with fork, beat eggs slightly; stir in milk and vanilla until well mixed; stir into flour mixture just until flour is moistened. Gently stir in blueberries; spoon batter evenly into bunt pan.

Bake 1 hour and 20 minutes until toothpick inserted in center comes out clean. Cool in pan on rack 10 minutes; remove from pan. Serve warm or cold. Refrigerate leftover bread. Makes one 2 pound Bunt loaf or two 1 pound 9” by 5” loaves.

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Bulgar Making by RickMach

  • 2 Cups Water
  • 1 cup Hard Wheat Berries


  1. Place water in large bowl.
  2. Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour.
  3. Thoroughly drain and pat wheat berries dry.
  4. Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200° until dry enough to crack easily, usually about an hour.
  5. Crack wheat in a grain mill, blender or with a zip lock bag and a rolling pin.
  6. Sift out the smallest flour-like bits (they will form a paste you don’t want in your recipe.
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Cheese Bread by GlendaMach

1 c sour cream
1/2 c sugar
1/2 teaspoon salt
1/2 c melted butter
2 pkgs dry yeast
1/2 c warm water (105-110 degrees)
2 beaten eggs
4 c flour
cream cheese filling

Cream cheese filing
2 8 oz pkg cream cheese
3/4 c sugar
1 beaten egg
1/2 teas salt
2 teas vanilla

2 c pwd sugar
4 Tables. milk
2 teaspoons vanilla

Heat sour cream over low heat; stir in sugar, salt and butter; cool to luke warm. Sprinkle yeast over warm water in large mixing bowl, stirring until yeast dissolves. Add sour cream mixture, eggs, and flour. Mix well and cover tightly and refrigerate overnight.

Next morning, divide dough into 4 equal parts. roll out each part on a well floured board into a 12 by 8 rectangle.spread 1/4 cheese filling on each rectangle and roll jelly roll style beginning at long sides. Pinch edges together and fold edges under. place rools seam side down on greased baking sheets. Slit each roll at 2" intervals about 2/3 of way through dough to resemble a braid. Cover and let rise in warm place until doubled in bulk.....about 1 hr. Bake at 375 for 12-15 min. or longer if baking 2 together.

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Note: I have used this dough to make poppy seed rolls, lemon rools, cinnamon rolls, and kolaches. I usually make 2 cream cheese and use all the filling in those 2 then put pecans, coconut, brown sugar, cinnamon in the other two.

Christmas Plum Bread by GlendaMach

2c self rising flour
2c sugar
1 t ground cloves
1 t cinnamon
3 eggs
1 c oil
2 jars baby food plums with tapioca (regular size jars)

Oil and sugar 2 loaf pans, Bake at 350 for about 50 min. May make mini loaves but alter the baking time. (Freezes well). I think adding chopped pecans would enhance the bread.

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Cooked Bulgar by LorettaMach
  • 1 cup medium grain bulgur
  • 1¾ cups water or diluted broth
  • Pinch of salt

  1. Combine 1 cup of medium grain bulgur and 1 3/4 cups of diluted broth in a sauce pan with a generous pinch of salt
  2. Bring to a simmer and then cover, lower the heat and continue to gently simmer for about 10 minutes.
  3. Turn off the heat and let it sit for another 10 minutes. All of the liquid should be absorbed and the grains should be tender. If the grains need a few more minutes of cooking time, just replace the lid and lit it sit a bit longer. Conversely if the grains are as tender as you want them—this is a matter of personal preference—and there is still liquid left in the pot, drain the grains in a colander.
  4. If you are using it in a warm preparation, fluff with a fork continue with the recipe, or to cool it spread it out on a rimmed baking sheet until it gets to room temperature. If you are using it at another time, you can then transfer the cooled grains to a container and store it in the fridge for up to 5 days.
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Corn Cakes by Texas Culinary Academy

3/4 cup flour
1/2 cup corn meal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
1 1/4 cup buttermilk
2 tablespoons melted butter
1 egg, beaten
1 cup corn
2 green onions, chopped

Mix dry ingredients together. Whisk together buttermilk, butter, and egg. Gradually add in dry ingredients to liquid. Puree 1/2 cup of the corn. Fold in both parts of the corn. Cook in saute pan with butter until golden brown.

Goes well with ChocolateRubbedPork.

Corny Banana Oat Bread by Laura (La Leche League)


1 c. mashed ripe bananas (2-3)
1/2 c. Oil
1/2 c. Honey
2 Eggs
1C. whole Wheat Flour
1t. baking soda
1/4t. salt
1/2 c. cornmeal
1/2 c. rolled oats
1/4 c. wheat germ


Cream oil and honey. Add eggs one at a time

Combine dry ingrediants. Add to honey mixture alternately with bananas.

Bake in 9x5x3 loaf pan 350 degrees for 1 hour

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Double Chocolate Zucchini Bread by

  • 1/2 cup / 100g sugar
  • 1/4 cup / 56g oil (I substituted coconut oil)
  • 1/4 cup / 60g plain yogurt or applesauce
  • 1 egg or 2 egg whites
  • 1 tsp / 5g vanilla extract
  • about 1/2 cup / 100g sourdough discard, optional
  • 1 1/2 cups / 250g grated zucchini (about 2 medium)
  • 1 cup / 120g all-purpose flour
  • 1/2 cup / 50g cocoa powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 cup / 170g chocolate chips

Preheat oven to 350°F / 177°C. Grease 1 9x5inch / 23x13cm bread pan or line with parchment paper.
  1. In a large bowl, beat together sugar, oil, yogurt, egg, vanilla, and sourdough discard if using. Stir in zucchini.
  2. In a separate bowl, whisk together flour, cocoa, baking soda, salt, and baking powder.
  3. Fold dry ingredients and chocolate chips into wet ingredients until just combined. Reserve a handful of chocolate chips for sprinkling on top, if you wish.
  4. Pour into the prepared bread pan, sprinkle with remaining chocolate chips, and bake in preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean. A few moist crumbs clinging to the toothpick is a good sign the bread is done but still moist! Allow to bread to cool before removing it from the pan and serving.

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  • If you desire a sweeter bread, you can up the sugar to 1 cup / 200g.
  • I know not everyone has plain yogurt on hand, so if you have French Vanilla or another flavor you wouldn’t mind mixing with chocolate, use that! Flavored yogurt has added sugar, so if that is important to you to keep the sugar down, simply reduce the sugar from 1/2 cup / 100g to a scant 1/2 cup / 80-90g.
  • Zucchini quantity can be played with! My mom’s original recipe calls for 1 cup, but here I’ve increased it to 1 1/2 cups. If you can’t detect the veggies, why not add more so you get maximum nutrition? On that note, measuring grated, sliced, or cubed veggies by weight is always a bit tricky. From my research, the average medium zucchini weighs about 5oz or 140g, so if you’re buying zucchini specifically for this recipe, you’ll probably want to get 2, making a bit more than 1 1/2 cups, but that’s ok! I would use it all. Or just get one zucchini that’s a bit bigger. However you please, as I said it’s flexible! And I just way over-analyzed that for you. You’re welcome.

Ginger Bread by ShirleyOverby's mom

1/2 c butter (may use oleo)
1/2 c sugar
1 egg
1/2 c light molasses
1 1/2 c flour
3/4 t salt
3/4 t soda
1/2 t ginger
1/2 t cinnamon
1/2 c boiling water

Stir butter to soften. Add sugar, egg, and molasses and beat. Stir together dry ingredients. Add ingredients alternately with boiling water to the wet mixture. Bake in well greased 8X 8 pan at 350 for 35 minutes.

Greek Yogurt Banana Nut Bread by LorettaMach

  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 2 tbsp unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1/4 cup applesauce
  • 1 lb very ripe bananas, mashed (about 3)
  • 1 cup Greek yogurt (whole, 2% or nonfat)
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • Dash cloves
  • Dash nutmeg
  • 1/3 cup chopped walnuts
  • Nonstick cooking oil spray

2 medium loaf pans (8 1/2 x 4 1/2 inches each)


  1. Place a rack in the center of the oven and preheat to 325 degrees F. Cut the butter into small chunks and place in a large mixing bowl along with the sugar and brown sugar. Use an electric mixer to beat together the butter and sugar for a few minutes. Make sure the butter is fully integrated into the sugar and the mixture becomes small, even sized crumbs.

  2. Add the eggs and applesauce to the bowl and continue to mix till smooth.

  3. In a small bowl, mash the bananas with a fork till smooth. Add the mashed bananas, Greek yogurt, and vanilla to the bowl. Use a spatula to stir the mixture till smooth.

  4. In a medium bowl, sift together the flour, baking soda, cinnamon, salt, cloves and nutmeg. Fold the dry ingredients into the wet to make a thick batter. Don't over mix-- a few lumps are okay.

  5. Fold in the chopped walnuts.

  6. Grease two loaf pans with nonstick cooking oil spray. Divide the batter evenly between the two pans.

  7. Bake the banana bread for 45-55 minutes, turning once halfway through baking, till the top is golden brown and a toothpick inserted into the center of the loaf comes out clean. If the top of the bread browns faster than it bakes, cover with foil for the remainder of baking time.

  8. Let the loaves cool for 10 minutes in their pans, then put them on a wire rack to cool completely.

  9. Serve warm... with tea, perhaps, or a pat of melty butter. This bread is so comforting, a wonderful baked treat to have on hand for unexpected guests. Wrap in plastic wrap or foil to keep moist; store in the refrigerator if you will be keeping it longer than a few days.

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Healthy Greek Yogurt Zucchini Bread by LorettaMach

Prep Time: 15 mins

Cook Time: 50 mins

Total Time: 1 hr 5 mins

  • 1/2 cup vanilla Greek yogurt
  • 1 and 1/2 teaspoons vanilla extract
  • 1 large egg
  • 1/3 cup coconut oil
  • 2 tablespoons honey
  • 3 tablespoons very ripe mashed banana
  • 1/2 cup lightly packed brown sugar
  • 1/2 cup oat flour blended oats
  • 1 cup white flour or use white-whole wheat
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup lightly packed grated zucchini
  • 1/2 cup dark chocolate chips or chopped nuts, optional
  1. Make sure you have thoroughly dried the zucchini to keep it from being too wet/watery in the finished bread. I do this using paper towels and squeezing the grated zucchini. (See video tutorial above this recipe)

  2. Preheat the oven to 325 degrees F. Lightly grease and flour one bread pan and set aside. I use an 8 and 1/2 x 4 and 1/2 bread pan.

  3. In a bowl, stir together the Greek yogurt, vanilla extract, 1 large egg, coconut oil (measured when melted), and honey.

  4. In a small bowl, mash the banana really well. The banana is very important for binding of the bread and a healthier sweetener. The more ripe - the better.

  5. Stir in the banana and brown sugar.

  6. In a separate bowl, stir together the oat flour (measured AFTER blending. I used regular old fashioned or quick oats and quickly pulse them in a blender or food processor until they resemble flour. Then measure and add to the bowl), white or white-whole wheat flour, baking soda, salt, and cinnamon.

  7. Add the dry to the wet and mix until just combined. Over-mixing will result in dense bread.

  8. Stir in the grated zucchini and chocolate chips or nuts if desired.

  9. Pour the mixture into the prepared pan and top with more chocolate chips if desired.

  10. Bake for 40-50 minutes or until a toothpick when inserted into the center comes out clean and the bread has begun to slightly pull away from the sides. Barely under-cooking the bread will yield a softer and slightly denser bread. (I pulled mine out at 43 minutes.)

  11. If needed tent some tin foil over the top to keep the top from over-cooking.

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Homemade Starter by LorettaMach

  • 170 grams of water
  • 170 grams of flour ( same amount as water)
  • Leaven
  1. Mix water and leaven together.
  2. Grind rye flour and add to mixture.
  3. Leave out on cabinet with lid

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Irish Soda Bread Or Irish Tricle Bread by The Emerald Restaurant (adapted by RickMach)

Yield: 1 (12 inch) round loaf.

6 cups all purpose flour
4 tablespoons baking powder
1 teaspoon baking soda
2 teaspoons salt
4 tablespoons sugar
2 ½ to 3 cups buttermilk
4 tablespoons butter, melted
1 ½ cups raisings or currants
¼ cup caraway seeds (optional)

Combine flour and next four ingredients in a large bowl. Pour in milk and melted butter. Add more buttermilk if mixture is too dry or dust with flour if it is too sticky. Stir in remaining ingredients. Turn dough out onto a well-floured surface, and knead until smooth and elastic (aobut 5 minutes). Place on a greased and floured baking sheet. Press dough evenly into an 11-inch thick circle. Cut a cross in the top of the dough 3 inches wide. Bake at 350 degrees for one hour or until bread sounds hollow when tapped. Remove to wire rack, cool 5 minutes.

This traditional bread tastes best served warm and slathered with whipped strawberry butter.

Modification to make Tricle bread:
(They verbally gave what extra ingredients/changes there were in the Tricle bread but didn’t give proportions. This is my experimentation that Loretta thinks I got right.)

Add ¾ cup molasses
Increase surgar to 12 tablespoons
Add 2 eggs
Add more buttermilk (about 3 cups or so)
Add more flour 1 - 1 ½ cups.

Problem that needs to be solved to get it to come out perfect. When then center is done, the edges seem to be getting dry. Maybe try cooking longer but at a lower temperature.

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No Knead Bread by Jim Lahey of the Sullivan Street Bakery in New York City

Makes a 1 1/2-lb. loaf.

Note: Instant yeast is also known as rapid-rise yeast. Active dry yeast can also be used without proofing (soaking to make it active). Author Mark Bittman reports success in using up to 30 percent whole-grain flour, up to 50 percent whole-wheat flour and up to 20 percent rye flour. When adding flavors -- caraway seeds, chopped olives, onions, cheese, walnuts, raisins -- Bittman suggests adding after you've mixed the dough, but they can also be folded in before the dough's second rising. Bittman adopted this recipe for the New York Times from Jim Lahey of the Sullivan Street Bakery in New York City.

3 c. all-purpose or bread flour, plus more for dusting
1/4 tsp. instant yeast
1 scant tbsp. salt
Cornmeal or wheat bran as needed

RickMach -- I think it is too salty. I will try less salt in the future.

In a large bowl, combine flour, yeast and salt. Add 1 5/8 c. tepid water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at room temperature (about 70 degrees) for at least 12 hours, preferably about 18 (Bittman said he has gone to 24 hours without a problem). Dough is ready when its surface is dotted with bubbles and gluten (long strands that cling to sides of bowl when tilted) is well-developed.

Lightly flour a work surface and place dough on it; sprinkle dough with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. Using just enough flour to keep dough from sticking to work surface and to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) or Silpat mat with flour, wheat bran or cornmeal; put dough seam-side down on towel or Silpat mat and dust with more flour, bran or cornmeal. Cover with another cotton towel (or plastic wrap) and let rise for 2 to 3 hours. When ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half-hour before dough is ready, preheat oven to 450 degrees. Put a 4- to 6-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it preheats. When dough is ready, carefully remove pot from oven. Slide your hand under towel (or Silpat mat) and turn dough over into pot, seam side up; it may look like a mess, but that's OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Remove from oven, invert pan and cool bread on a rack.

Scones Gift Bag by JosephMach

  • 2 cups all purpose flour
  • 2 tablespoons (plus 2 teaspoons sugar to go on top)
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • Mix together and put in a plastic bag

  • Preaheat oven to 375. In a large bowl add powder mix and 1/2 cup cold butter or margarine. With a pastry blender, cut in butter until mixture resembles coarse crumbls.
  • In a 1 cup measuring cup, with a fork, mix 3/4 cup milk and 1 egg yolk until blended. Make a well in center of flour mixture and pour milk mixture. Stir just until combined.
  • Turn dough onto lightly floured surface and knead 5 to 6 times, just until smooth. with lightly floured hands, pat into 7 1/2 inch round. Transfer to ungreased cookie sheet.
  • With lightly floured knife, cut dough into 8 wedges (do not separate wedges). In a small cup, lightly beat egg whites. Brush scones with egg whites and sprinkle with 2 teaspoons of sugar. Bake until golden brown, 22 to 25 minutes. Separate wedges. Makes 8 scones.

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Whole Wheat Crepes by RickMach

Works for breakfast for dessert. Serve with 100% pure maple syrup or whatever fruit or filling you want.

3 eggs
1 cup whole-wheat flour
1 cup milk
3/4 cup water
1 tablespoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 tablespoon butter, melted, + extra for cooking

Variation: Try adding cocoa powder for extra special chocolate crepes.

  1. Put all ingredients in a blender and mix well. Let stand about 15 minutes.
  2. Melt and swirl around a small pat of butter in an 8 or 10-inch frying pan over medium heat.
  3. Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.
  4. Immediately use your cooking spatula to push down the thin edges of the crepe around the perimeter.
  5. After about 1 minute (and once it is golden brown on the bottom) carefully flip it over without tearing the crepe.
  6. Fry for 1 more minute on the other side (until it is golden brown as well) and then roll up each crepe.

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Ztejas Cornbread by Z'Tejas

Yields 4 – 6 ½ in Skillets

Corn Meal 1 ½ cups
Flour 1 ½ cups
Sugar 1/3 cups plus 1 Tablespoon
Baking Powder 1 tablespoons
Baking Soda 1 tablespoons
Yogurt (plain) 1 cup
Cream Corn 1/3 cups plus 1 Tablespoon
Corn (frozen) 1/3 cups plus 1 Tablespoon
Buttermilk 1 1/2 cups
Eggs 3 each
Butter (melted) 1/3 cups plus 1 Tablespoon
Salt 1/4 teaspoon

Mix all dry ingredients together. In a large mixing bowl, whisk all wet ingredients together. Then add dry ingredients to form batter. Use a small pre-heated skillet, spray with non-stick cooking spray and then fill with 9 oz of batter. Bake at 375 degrees for 16 minutes. Rotate at 8 minutes. These recipes prepared by using a convection oven so try 400 degrees in regular oven. Test by using a toothpick in the center of the corn bread. Toothpick should come out clean.

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Zucchini Bread by Main.GlendaMach


4 eggs
1 1/2 cup oil
3 c grated squash (may use combination of yellow or zucchini but I use all zucchini)
2 t vanilla
3 c sugar
3 c flour
2 t baking powder
2 t baking soda
1/2 t salt
1 1/2 t cinnamon
1 c pecans

Optional: add nutmeg, raisins or whatever you like..


Beat eggs, sugar, oil, vanilla, squash. Sift dry ingredients and add to egg mixture. Bake in Bundt pan which has been greased and floured or 2 loaf pans at 350 degrees. If a bundt pan, bake for 1 to 1 1/4 hours or 45 to 55 min if in the two loaf pans (I use loaf pans and bake about 8 min longer....till sides pull away and toothpick comes out clean

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This is the recipe that my coworker gave me but I substitute applesauce for 1.2 c oil. If you do, you may have to adjust baking time. I always make 2 loaves and made sure toothpick comes out clean.

Zucchini Carrot Bread by LorettaMach
  • 1/4 cup Light Olive Oil or vegetable oil
  • 2 tablespoons Unsweetened Almond Milk
  • 1/2 cup Unsweetened Applesauce or mashed bananas
  • 1/4 cup Unrefined Cane Sugar or white sugar
  • 1/2 cup Light Brown Sugar or coconut sugar
  • 1 cup Shredded Zucchinis packed, drained from their liquid
  • 1 cup Shredded Carrots
  • 1 1/2 cup All-purpose Flour or White whole wheat flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Ginger
  • 1/8 teaspoon Nutmeg
  • 1/2 cup Chopped Walnuts or pecans

  1. Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper. Slightly oil paper. Set aside.
  2. First, cut and discard the extremities of zucchinis. Next, peel half of the skin or all of it, as you prefer. Grate the zucchinis on the smaller blade of your food processor or hand grater.
  3. Place the shredded zucchinis in a clean kitchen towel and wrap, squeeze until all the zucchinis water has been extracted. Discard zucchini water.
  4. Pack the shredded, drained zucchinis in a measuring cup to measure 1 cup. Set aside with the shredded carrots - no need to drain carrots.
  5. In a large mixing bowl, whisk olive oil, almond milk, apple sauce, cane sugar, and brown sugar.
  6. Stir in shredded, drained shredded zucchinis, shredded carrots, chopped nuts, and spices: cinnamon, ginger, nutmeg, and salt.
  7. In another bowl, combine flour, baking powder, and baking soda.
  8. Gently stir in the dry ingredients into the wet, until just combined, don't over mix to avoid a gummy heavy bread. You can stir in the dry ingredients in two addition to avoid lumps.
  9. Pour the batter into the loaf pan and bake in the center rack of the oven for 50-55 minutes or until a toothpick inserted in the center of the bread comes out with a few to no crumbs on it.
  10. Cool the bread for 10 minutes in the pan, then transfer it to a cooling rack.
  11. Slice the bread after a few hours. 3 hours is ideal for easy slicing. Decorate with frosting if desired, when the bread reach room temperature

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Breakfast egg.png


Apple Cinnamon French Toast by Pampered Chef

Brunch is a breeze when you assemble this French toast the night before. Just bake the next morning while the coffee is brewing.

1 loaf (8 ounces) French bread
6 eggs
1 1/2 cups milk
8 tablespoons sugar, divided
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 Granny Smith apples
2 tablespoons butter or margarine
Maple-flavored syrup

Spray Rectangular Baker with vegetable oil using Kitchen Spritzer. Cut bread into 1-inch-thick slices (10-16 slices) using Color Coated Bread Knife; arrange closely in single layer in Baker.

In Classic Batter Bowl, beat eggs with Stainless Whisk. Whisk in milk, 3 tablespoons of the sugar, vanilla and salt. Pour over bread. Combine the remaining 5 tablespoons sugar and cinnamon in Flour/Sugar Shaker. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut into rings by slicing down one side of each apple with Petite Paring Knife. Place half of apples over bread. Sprinkle half of the sugar-cinnamon mixture evenly over apples. Repeat layers. Cover and refrigerate 1 hour or overnight.

Preheat oven to 400°F. Cut butter into small pieces and arrange over apples. Bake, uncovered, 30-35 minutes or until apples are tender. Let stand 5 minutes before serving. Serve with syrup.
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Yield: 8 servings of 2 slices French toast and 2 tablespoons syrup

Nutrients per serving: Calories 370, Fat 9 g, Sodium 310 mg, Dietary Fiber 2 g

Cook's Tips: French bread loaves come in a variety of sizes. If using a very thin loaf, cut slices on the diagonal.

Apple Raisen Oatmeal by Jane Fonda, Cooking for Healthy Living

Preparation: 10 minutes * Cooking: 10 minutes * Serves 4

2 ½ cups (20 fl oz/625 ml) apple cider or apple juice
¼ cup (1 ½ oz /45g) raisins
1 apple, peeled, cored and diced
¾ teaspoon ground cinnamon
1 ½ cups (4 ½ oz/140g) rolled oats
½ cup (4 oz/125g) nonfat plain yogurt
1 teaspoon ground nutmeg

When 1 was about 10 years old, I had an exam at school that was very important. That morning I ate a big bowl of hot oatmeal, something I was not accustomed to doing, I did great on the exam and began calling oatmeal “brain food.” Now I know that my childhood instincts were remarkable accurate. A hearty breakfast of complex carbohydrates like those found in oatmeal increases your attention span and ability to concentrate. I still eat it whenever I have something important to do.

  • In a medium saucepan over medium-high heat, bring the cider or juice to a bial. Stir in the raisins, apple and cinnamon, reduce the heat to low and simmer for 2 minutes. Stir in the oats, increase the heat to medium-high and bring to a boil. Reduce the heat to low and simmer, stirring frequently, until the liquid is absorbed and the oats are creamy, about 6 minutes.
  • To serve, divide among 4 individual bowls. Top each with an equal amount of the yogurt and nutmeg.

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Nutritional Analysis per Serving: Calories 265 (Kilojoules 1,115); Total fat 3g; Saturated fat 1g; Protein 7g; Cholestrol 1mg; Carbohydrates 55g; Sodium 29mg; Dietary fiber 4g; Calories from fat 8%

Buttermilk Pancakes by WilburGoltermann


3/4 c flour
1/4 c fine yellow corn meal
1/4 c malt (I use Carnation instant malted milk)
1/2 t salt
1/2 t baking powder
1/4 t baking soda

1 large egg
1 T melted butter
1 c buttermilk

Optionally implement any combination of:
  • 3/4 c blueberries or raspberries
  • Replace cornmeal with equal quantity of flour
  • Replace malt with sugar
  • add 2 T of your favorite protein powder

  • Mix together dry ingredients.
  • Whip egg together with melted butter. Add buttermilk and mix thoroughly.
  • Add dry ingredients to wet and mix to just blend. Add any optional fruit and mix slightly.
  • Pour two heaping tablespoons for each cake onto a medium-hot griddle. Cook till nicely browned on the bottom (bubbles will be forming on the uncooked surface), flip and cook on the other side until nicely browned on both sides.

Cottage Cheese Griddlecakes by FannieFarmer

Turn these tender pancakes gently, and let them cook a little longer than you would a traditional pancake.


1 cup large-curd cottage cheese
3 eggs
2 tablespoons butter, melted
1/4 cup white flour
1/4 teaspoon salt


Dry the cottage cheese in a sieve, pressing it down firmly and letting it stand and drop for an hour or so. Beat the egss well in a mixing bowl. Add the cottage cheese, butter, flour, and salt, and mix only enough to blend. Drop by large spoonfulls onto a buttered, moderately hot griddle or frying pan. Turn gently with a spatula when lightly browned on the underside and bake on the other side until light brown. Keep warm in a 200 degree F oven until you have enough to serve.

Rick's modification: I rush the draining. I usually use a pasta drainer, spread it all out in a thin layer, and press the top with a couple of paper towels. I let it set for only a few minutes while I then do the rest (melt butter, etc.)

Makes approx. 11 pancakes, whole recipe 594, 1 pancake: 54

Egg Casserole by Anita Bray

12 slices bread cubed
2 lb. ham
1 lb. cheese
½ cup margarine
1 qt. milk
6 or 7 eggs
1 tsp. salt
1 tsp. dry mustard
pinch of pepper

Grease 9”x12” pan and layer bread, ham, and cheese. Melt butter and pour in pan. Beat eggs, milk, salt, mustard, and pepper. Pour in pan. Refrigerate overnight. Bake at 350 degrees for one hour.

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The last time we make it, it came out good and we used the HEB fresh-baked French bread, shredded cheddar jack cheese, and spiral sliced ham.

Goldilocks Oatmean by RickMach

2 1/2 cups water
1/4 teaspoon salt (optional)
1 1/2 cups rolled oats ( old fashioned not instant)
maple syrup or brown sugar
1 tablespoon raisins
1 teaspoon cinnamon.

In a medium saucepan, bring water to a rolling boil , add salt if desired, and pour in the oatmeal, stirring to the mix. Over medium heat, cook the oatmeal for about 5 minutes until all the water is absorbed. Put into bowls and drizzle desired amount of maple syrup on top and the stir in cinnamon and raisins.

This recipe will make 6 cups of oatmeal. It makes a great breakfast on a chilly morning with a refreshing glass of orange juice.

Morning Muffins by RickMach

2 tablespoons canola oil
½ cup nonfat yogurt
½ cup apple juice, frozen concentrate
¼ cup pineapple juice
1 whole egg white
1 teaspoon vanilla extract
2 cups flour, all-purpose
¼ cup fructose
2 teaspoons baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1 can crushed pineapple in juice
½ cup carrots -- grated

Spray 18 muffin cups with non-stick spray. In a large bowl combine the oil, yogurt, apple juice concentrate, pineapple juice, egg white and vanilla. Mix well. Add the flour, granulated fructose, baking powder, soda and salt. Mix again. Fold in the pineapple with juice and carrots. Spoon batter into prepared muffin cups. Bake in 350 over for 15-20 minutes.

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Plain Popovers by Lisa Mackie, New York

2 large eggs (or 3 small eggs)
1 cup flour
1/2 tsp. salt
1/2 cup milk
1/2 cup water

Preheat oven to 400 degrees. Coat 6 to 8 muffin pans with Crisco, butter or nothing. (Special popover pans make the best, highest-rising popovers, but regular muffin pans will do.) Beat the eggs first, then sift the flour and salt into the bowl, add the milk and water, and beat until smooth.

Fill each cup about 3/4 full. Bake 40 to 45 minutes. (Baking time varies, so check the popovers after 30 minutes to see if the tops are golden and not too browned.) Serve immediately. Recipe can be doubled.

Serves 4 to 6 and takes about 1 hour

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Whenever I visit my grandparents, my grandpa gets up before everyone else and makes popovers. He sets the table with juices, butter, maple syrup, jams, apple butter and anything else you could stuff into a popover. When we're all seated, Grandpa forces popovers on us until we're too full to move. This batter can also be used for Yorkshire pudding or éclair puffs. Whenever I visit my grandparents, my grandpa gets up before everyone else and makes popovers. He sets the table with juices, butter, maple syrup, jams, apple butter and anything else you could stuff into a popover. When we're all seated, Grandpa forces popovers on us until we're too full to move. This batter can also be used for Yorkshire pudding or éclair puffs.

Quinoa Pancakes by LorettaMach

Prep Time:5 Min
Cook Time:5 Min
Total Time:10 Min
Yields 4
1 1/2 cups cooked quinoa
1/2 teaspoon baking powder
2 eggs
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
1 teaspoon honey
Pinch of sea salt
  1. In a large bowl, combine all ingredients until well-mixed.
  2. Heat a large skillet on medium-low heat and add some butter or coconut oil to the pan.
  3. Using a measuring cup, scoop the batter into 4 pancake shapes in the pan.
  4. Cook for 2-3 minutes on the first side, until set and golden, before flipping to cook 1-2 minutes on the other side.
  5. Serve with fresh berries, preserves and/or pure maple syrup.
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Calories - 255 for 3 pancakes

This is a great option to use leftover prepare quinoa!

Make a large batch and freeze to quickly reheat for breakfast during the week.

Raised Waffles by FannieFarmer

This is the best waffle I know. The mixing is done the night before and all you have to do in the morning is add a couple of eggs and some baking soda. They are crisp on the outside and delicate on the inside. Makes about 8 waffles.

1/2 cup warm water
1 package dry yeast (2 1/2 teaspoons)
2 cups warm milk
1/2 cup melted butter
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 eggs
1/4 teaspoon baking soda

Use a rather large mixing bowl--the batter will rise to double in its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. (I often us a hand rotary beater to get rid of the lumps.) Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2 - 3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator.

TIP You want to make sure the water and milk is warm and not hot otherwise you will kill the yeast. A warm test is best done on the inside of the wrist. If it feels warm and not hot to the skin on the inside of the wrist, that is a good temperature. Typically in the 100 - 105 range.

Ricks Omlette by LorettaMach

  • 3 eggs
  • splash of milk
  • salt
  • Pepper
  • cheese -- feta, parmesan, shredded, etc
  • sauteed veggies to put inside
  1. whisk eggs, milk, and seasoning.
  2. cook in pan until egg almost done
  3. Add cheese and veggies

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Sourdough Discard Pancakes by

  • 10 ounces all-purpose flour about 2 cups spooned and leveled
  • 1 cup sourdough discard more or less is ok
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3 Tablespoons Sugar
  • 14 ounces milk about 1 3/4 cups
  • 2 large eggs
  • 2 Tablespoons canola oil
  • 1 teaspoon salt

1. Preheat your skillet over medium-low heat for 15 minutes 1. Combine all your ingredients together in a bowl and mix until it's combined. It will be lumpy and thats ok. 1. Melt 1 tsp of butter in your hot skillet 1. Add about 1/2 cup of your batter into the pan and cook for 5 minutes or until the edges of your pancakes start to look dry and you start seeing holes on top of the pancake 1. Flip your pancake and cook for another 3 minutes 1. Serve immediately with more melted butter and syrup!

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  • Low and slow is perfect for pancakes. I use a thermometer to check the temp of my skillet. You're shooting for 300ºF or just set your temp to medium-low
  • Do not over-mix your batter or it will become tough. Just mix it until it's cohesive
  • Use your batter right away for the best results
  • You can save sourdough discard and use it later! Just wrap it up and put it in the fridge for up to two days. Any l longer and it starts to develop too much flavor and can taste bitter.

Serving: 1 pancake | Calories: 226kcal (11%) | Carbohydrates: 34g (11%) | Protein: 7g (14%) | Fat: 7g (11%) | Saturated Fat: 2g (10%) | Cholesterol: 51mg (17%) | Sodium: 468mg (20%) | Potassium: 222mg (6%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 148IU (3%) | Calcium: 112mg (11%) | Iron: 2mg (11%) |

Sous Vide Egg Bites by RickMach

Based on this article

  • 12 four-ounce jars with rings and lids
  • 12 eggs
  • 24 oz cottage cheese
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • Mix-ins of your choice, here are some I have used one or more of these
    • 1 1/2 teaspoons truffle
    • sauteed onions
    • bacon
    • Mexican cheese blend
    • sundried tomatoes

  1. Start sous vide with the temperature set to 172 degrees
  2. Blend the eggs, cottage cheese, yeast, salt (and truffle pieces if using) until smooth (try and minimize blending to reduce air bubbles)
  3. Grease jars with butter or olive oil
  4. Divide mixture in jars
  5. Put on rings and lids. Tighten lightly. They need to be tight enough to keep out the water but loose enough to let out air pressure. I use a light turn with my finger tips.
  6. Cook for 1 hours.

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Tasty Bran Muffins by GlendaMach

3 c sugar
5 c flour (variation: equal parts whole wheat and white)
3 1/2 t baking soda
2 t baking powder
2 t cinnamon
3/4 t salt

1 qt buttermilk (I didn't use the powder)
4 eggs
1 c melted crisco-cooled some (variation: equal parts of crisco and apple sause)
2 t vanilla

7 c raisin bran
1 c chopped pecans
1 c coconut

Mix 1st set of dry ingredients well in LARGE bowl. Make a well and add the liquid ingredients. Mix well and add the remaining ingredients. Cover to store in refrigerator for 4 to 6 weeks. Bake as needed at 400 degrees about 12-20 minutes.

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This is a combination of 2 or 3 recipes I read and tried, some suggest adding chopped dates as well which you all would like---baking times vary as well as baking temp on the different recipes -- storage length as well but I have kept mine 5 wks and mom kept heres 6 with no problems. Glad you enjoyed them---we all do. I think I got my first recipe from Mrs. Bluhm when you were young.

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Instant Pot Brown Rice by LorettaMach
  • 1 Cup Brown Rice
  • 1 Cup Cold Water

  1. Pressure Cook Brown Rice: Place 1 cup brown rice (200g) and 1 cup cold water (250ml) in Instant Pot.
With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
Pressure cook at High Pressure for 15 minutes (See experiment for your own preference), and Natural Release for 5 minutes, then Quick Release (turn Venting Knob to Venting position). Open the lid carefully.

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Instant Pot Cauliflower Potato Soup by

  • 1 head cauliflower , floret
  • 2 small red potatoes , chunked
  • 4 cups (1L) unsalted chicken stock
  • 6 cloves garlic , minced
  • 6 slices bacon , chopped
  • 1 medium onion , diced
  • 1 cup (250ml) heavy cream
  • 2 bay leaves
  • 2 stalks green onions , chopped
  • 2 tablespoons (30ml) fish sauce (optional)
  • Freshly grated parmesan cheese to garnish (optional)

  1. Crisp Bacon: Place chopped bacon in your Instant Pot, then turn heat to medium (press "Sauté" button). Stir occasionally, then allow the bacon bits to crisp (~4 mins). Remove bacon bits from Instant Pot, then place them on a paper towel to absorb the excess fat.
  2. Sauté Onion, Garlic, Green Onions: Sauté onions in bacon fat for ~1 – 2 mins until softened. Add in garlic and half of the green onions. Season with a pinch of kosher salt and pepper. Sauté until fragrant.
  3. Deglaze: Pour ~⅓ cup (100ml) unsalted chicken stock. Scrub all the brown bits off the bottom of the pot with a wooden spoon (keep the brown bits as they are very flavorful).
  4. Pressure Cook Cauliflower Potato Soup: Add 2 bay leaves, cauliflower, and 2 red potatoes in Instant Pot. Pour the remaining chicken stock in Instant Pot. Close the lid and pressure cook at High Pressure for 3 minutes, then 10 minutes Natural Release. Open the lid carefully. Remove Bay Leaves (Optional): If you don't think your immersion hand blender is powerful enough to blend through the bay leaves, you can remove them at this step.
  5. Blend & Season: Blend cauliflower soup into desired consistency with an immersion hand blender. Add 1 cup (250 ml) of heavy cream. Taste the soup and season with 2 tbsp (30 ml) of fish sauce and kosher salt.
  6. Serve: Garnish with green onions, crispy bacon bits, and freshly grated Parmesan cheese. Enjoy immediately. I think you will love it 😉

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  • Thinner Consistency: If you like a thinner soup consistency, add hot homemade unsalted chicken stock to adjust the thickness of the soup.
  • Smaller Cauliflower Florets: break the larger pieces into smaller florets, so it'll be easier to blend.
  • Crispy Bacon: It's important to place the bacon in the cold pot before turning on the heat

Instant Pot Golden Lentil And Spinach Soup by

  • 2 teaspoons olive oil
  • 1/2 medium yellow onion (diced) (about 1 cup)
  • 2 medium carrots (peeled and diced) (about 1 cup)
  • 1 medium stalk celery (diced) (about 1/2 cup)
  • 4 medium cloves garlic (minced) (about 2 tablespoons)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt + more to taste*
  • 1/4 teaspoon freshly ground black pepper + more to taste
  • 1 cup dry brown lentils (rinsed well in cold water)
  • 4 cups low-sodium vegetable broth (one 32-ounce box)
  • 8 ounces baby spinach (about 6 cups)

  1. Hit "Saute" button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
  2. Add the lentils and pour in the broth. Stir.
  3. Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer at 12 minutes.
  4. The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to "venting" (a little bit at a time at first).
  5. Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
  6. Keeps in the refrigerator for about 3 days. Freezes well too!

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Nutrition Facts

SERVING: 1.5cups, CALORIES: 245kcal, CARBOHYDRATES: 40g, PROTEIN: 16g, FAT: 3g, SATURATED FAT: 1g, SODIUM: 371mg, POTASSIUM: 961mg, FIBER: 19g, SUGAR: 5g, VITAMIN A: 10488IU, VITAMIN C: 22mg, CALCIUM: 120mg, IRON: 6mg

Instant Pot Lentils by LorettaMach
  • 1 cup green, black, or brown lentils (see notes for red lentils)
  • 1.5 cups water
  • 1/4 to 1/2 teaspoon salt

  1. Combine the lentils and water in the bottom of the Instant Pot. You can add up to 1/2 teaspoon of salt if you want them seasoned, but keep in mind that they
    • may turn out a little more firm that way. Don't season with salt until the end of the cooking cycle if you want to guarantee soft lentils.
  2. Secure the lid and move the steam release valve to Sealing. Press the Manual or Pressure Cook button to cook at high pressure for 9 minutes. (They will still
    • have a little bite to them this way; cook for 10 minutes for softer lentils.) It will take 10 minutes for the pot to come to pressure before the cooking begins, so the screen will just read "On" until then.
  3. When the cooking cycle completes, immediately move the steam release valve to Venting to release the pressure right away. Make sure your hand isn't over the
    • steam release valve, to avoid the hot steam touching your skin. When the floating valve in the lid drops, the pressure is released and it's safe to open the lid. (If you forget to release the pressure right away, it will still be okay-- your lentils will just be softer when you remember to go check on them.)
  4. Stir the lentils and make sure they are tender to your liking. You can always add an extra 1/2 cup of water and pressure cook them again for 2-3 minutes, if
    • you want them softer, but they should be done at this point. There shouldn't be too much liquid left in the pot, so you can use them right away without draining them.

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  • Typically dry lentils double in volume when cooked

Quinoa Instant Pot by LorettaMach

  • 1 cup quinoa
  • 1.5 cup water
  • pinch of salt
  • spray oil

  1. Rinse quinoa under cold running water until the water runs clear.
  2. Spray the Instant Pot liner with cooking oil and add the rinsed quinoa (still damp), water and salt
  3. Lock the lid and set the steam valve to its “sealing” position. Set on high pressure for 1 minute. Release button after 10 minutes.

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Ralston Natures Blend Rice by LorettaMach
  • 2 cups Nature's Blend Rice
  • 3 cups Water

  1. Place rice and water in instant pot.
  2. Set instant pot to 15 minutes high pressure.
  3. Let pot naturally release.

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Aloo Patta Gobhi Sabzi by RickMach

Ingredients: (1 cup = 250 ml)
  • 150 grams cabbage (patta gobhi) Or about 1.5 cups shredded cabbage, blanch and then shred or grate the cabbage
  • 250 grams potatoes Or 3 medium potatoes, chopped
  • 75 grams onion Or 1 medium to large onion Or ½ cup finely chopped onion
  • 75 grams tomato Or 1 medium tomato Or ⅓ cup tightly packed chopped tomatoes
  • 1 green chili, chopped
  • ½ inch ginger + 2 to 3 garlic cloves - crushed to a paste in mortar-pestle Or 1 teaspoon ginger garlic paste
  • ½ teaspoon cumin seeds (jeera)
  • ¼ teaspoon turmeric powder (haldi)
  • ¼ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon garam masala powder or pav bhaji masala
  • 1.5 to 2 tablespoon oil
  • ½ to ⅔ cup water or add as required
  • salt as required
  • 2 tablespoon chopped coriander leaves or a few mint leaves for garnish

  1. heat 1.5 to 2 tbsp oil in a shallow frying pan or kadai. add 1/2 tsp cumin seeds and saute till they splutter and change color.

  2. add 1/2 cup finely chopped onions.

  3. saute till the onions turn translucent or a light brown.

  4. add 1 tsp ginger-garlic paste. stir and saute till the raw aroma of ginger-garlic goes away.

  5. then add 1/3 cup tightly packed chopped tomatoes and 1 green chili, chopped.

  6. saute for 2 minutes.

  7. then add 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/2 tsp coriander powder and 1/2 tsp garam masala powder or pav bhaji masala.

  8. stir and saute for two minutes more or till the tomatoes have softened.

  9. add the chopped potatoes and shredded cabbage. stir and mix.

  10. season with salt. stir again.

  11. add 1/2 cup water. stir very well.

  12. cover the pan tightly with its lid and simmer the veggies on a low flame.

  13. do check at intervals if the water has dried or not. if all the water has evaporated, then add some water. i used 2/3 cup water. depending on the quality of veggies, the pan size etc, you can add from 1/2 to 2/3 cup water. do add more water if required.

  14. once the potatoes are cooked well, switch off the flame. this is a dry dish. there should be no water in the dish. if there is any water left, then cook without the lid, till all the water evaporates.

  15. garnish with coriander leaves and serve potato cabbage sabzi with chapatis or as a side dish.

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Course side

Cuisine north indian, Punjabi

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 4 to 5

Author dassana amit

Apple Chayote Sweet Potato Hash by LorettaMach


1 1/2 T olive oil

1 Chayote, peeled, pit removed and diced

3 medium sweet potatoes, peeled and diced

3 large apples, cored, unpeeled and diced ( Fuji or Gala)

6 slices of bacon, cut into small pieces

1/2 cup onion, finely chopped

1 poblano pepper, seeded and finely chopped

1 red bell pepper, seeded and chopped

1/2 t salt

1/2 t fresh ground pepper

4 eggs

Optional garnish: chopped chives, cilantro or parsley


1. Preheat oven to 425 F.

2. Grease a large roasting pan with 1/2 T of olive oil. Add the chayote and sweet potato into the pan and drizzle a tablespoon of olive oil over the vegetables. Stir well to coat with oil and season with salt and pepper. Roast uncovered for 30 minutes.

3. Cook bacon until golden brown. (optional)

4. cook onions and peppers for 5-7 minutes or until tender ( with some bacon fat)

5. Remove roasting pan and add in the apples, bacon and pepper-onion mixture and stir well. Return to oven and roast for 15-29 minutes or until veggies tender and golden brown. Serve hash with poached or fried egg and garnish with chopped herbs if you wish . Serves 4. 1 serving is 380 calories.

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Baba Ganoush by LorettaMach


2 medium eggplants (about 2 pounds or 900 grams)

1/4 cup (60 ml) tahini, see our homemade tahini recipe

1/4 cup (60 ml) lemon juice

2 to 3 garlic cloves, finely minced (see note)

1/4 teaspoon ground cumin

1/2 teaspoon kosher salt

2 tablespoons chopped fresh parsley leaves

1 tablespoon olive oil, optional


Adjust an oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil.

Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.

Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F, and then roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled.

Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.

Split the roasted eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins). Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil. Store in an airtight container and refrigerate up to 5 days.

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  • Garlic: We enjoy the extra kick garlic gives here. The tahini stands up very well to the garlic. If you’re not sure you want to use three cloves, reduce it to two or even one clove.
  • Tahini: Tahini is a paste make from ground sesame seeds. You can find jars sold in most grocery stores. Look where international foods are sold. You can also buy it online or easily make tahini at home yourself.
  • How to Make Baked Pita Chips: Cut 2 to 3 pitas into wedges. Add to a baking sheet and bake in a 375 degree F oven until lightly browned and crisp; 7 to 10 minutes.

Bacon Kimchi Fried Rice by Katherine Chong of (recipe at

INGREDIENTS 8 pieces low-sodium bacon (or turkey bacon)
4 cups (1 L) leftover cooked rice
3 eggs, beaten
2 cups (500 mL) frozen vegetables of your choice
1 cup (250 mL) kimchi, chopped
2 Tbsp (30 mL) soy sauce
1 Tbsp +1 1/2 tsp (22 mL) kimchi juice
¼ cup (60 mL) chopped green onion, divided

  1. Chop bacon into 1-inch pieces. Fry in a wok or non-stick skillet over medium-high heat until cooked but not crispy. Remove bacon from pan and drain off half the bacon fat.
  2. Add leftover rice to skillet and cook, stirring, over medium-high heat.
  3. Once the rice is reheated, about 5 minutes, pour eggs into skillet and cook, tossing until the mixture begins to set.
  4. Stir in frozen vegetables, kimchi, soy sauce, reserved kimchi juice, 2 tbsp (30 mL) green onions, and reserved bacon. Cook, tossing until heated through.
  5. Top with remaining green onion just before serving.

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Black Eyed Peas Best Ever by GlendaMach

1 pound dried black-eyed peas
3 ribs celery, diced
1 green bell pepper, diced
1/4 c red bell pepper, diced
1/2 tablespoon salt
1/2 teaspoon black pepper
Scant 1/2 teas. ground cumin
Scant 1/2 teas. garlic powder
3 tablesp. butter or margarine
1 1/2 teas. seasoned salt
Pinch cayenne pepper

Cover peas in water in a large pot and soak overnight. Preheat oven to 300. Drain peas and place in a large baking dish. Add remaining ingredients and cover with water. Cover baking dish and simmer for 2 1/2 to 3 1/2 hrs. Add more water if necessary.

Brazos Baked Beans by GlendaMach

1 pound bacon
1 large onion, chopped
1 medium green bell pepper, chopped
5 16 oz cans pork and beans, drained
1 14 oz. bottle catsup
2 1/2 c brown sugar
1/4 t mustard
1/4 c Worcester shire sauce
2 t liquid smoke
Tabasco sauce to taste

Preheat oven to 300. Fry bacon add onion and bell pepper and cook until tender. Drain excess bacon grease and add all remaining ingredients. Pour in a baking dish and bake for 2 hrs. (Serves 12)

Broccoli Casserole by LorettaMach


2 10 oz. pkg chopped broccoli

.5 lb Velveeta cheese diced

30 Ritz crackers crumbled

1 stick oleo, melted


Cook broccoli, drain, add cheese . melt olio and add crumbs. Layer broccoli and crumbs ending with crumbs. Bake.

Should fit nicely in small covered casserole. Bake at 350 degrees for 25-30 minutes.

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Cathys Sweet Potatoes by Cathy

3 ½ c mashed sweet potatoes
½ c sugar
2 eggs
1 t vanilla
½ c milk
¼ c butter, softened

½ c brown sugar
1/3 c flour
¼ c melted butter
1 c chopped pecans

Combine 1st mixture. Beat and place in large casserole (or 9"x13" pan). For topping, combine and place on top. Bake low at 275 degrees for a total of 50 minutes. Cover with foil for the first 40 minutes. Uncover the last 10 minutes.

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Cauliflower Chickpea Curry by LorettaMach

  • 1 Tbsp vegetable oil or olive oil
  • 2 teaspoons of yellow curry powder
  • 1 medium yellow onion, cut in half and then sliced across the grain (about 1 1/2 cups sliced onion)
  • 1-inch piece of ginger root, peeled and grated (1 teaspoon grated)
  • 1 1/2 cups cooked chickpeas (garbanzo beans) (a 15-ounce can, rinsed and drained)
  • 1 head cauliflower, cored, florets separated (see How to Cut and Core Cauliflower)
  • 1 15-ounce can of whole, peeled tomatoes
  • 1 teaspoon Kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1/2 cup water
  • 1/2 cup (packed) roughly chopped cilantro (leaves and young stems)
  • 2 teaspoons minced fresh mint leaves


  1. Sauté curry powder and onion: Heat the oil in a thick-bottomed pot (with lid) on medium heat. Add the curry powder to the oil and let cook for a minute until fragrant. Add the sliced onion, toss with the curried oil. Let cook until softened about 6 to 8 minutes.
  2. Add ginger, chickpeas, tomatoes, cauliflower, bay leaf, salt, pepper, water: Once the onions have softened, add the ginger and the chickpeas, toss to coat with everything. Add the tomatoes, shredding the whole tomatoes with your fingers as you add them to the pot. Include any tomato juice from the can. Add the cauliflower florets, the salt, pepper, bay leaf, and water.
  3. Simmer until cauliflower is cooked through: Bring to a simmer. Lower the heat and cover. Cook 15 to 18 minutes until the cauliflower is cooked through and tender.
  4. Toss with cilantro and mint to serve: Remove from heat. Toss with fresh chopped cilantro and minced mint.

Serve with rice or rice pilaf. If you want dollop a little sour cream or plain yogurt over it (non-vegan option).

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Cauliflower Eggplant Curry Cumin Roast by LorettaMach
  • 1 eggplant, peeled and sliced
  • 1 small head cauliflower, chopped
  • 1/4 cup olive oil
  • 1 tsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic salt
  • 6 fresh basil leaves, sliced


  1. Preheat oven to 400 degrees F. Prepare a baking sheet with parchment paper
  2. Place eggplant and cauliflower in a large bowl with a lid.
  3. Whisk olive oil, curry powder, ground cumin, garlic salt, and basil together in a bowl; pour over eggplant mixture.
    Place lid on bowl and shake until well coated. Arrange eggplant mixture on baking sheet.

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Cauliflowerand Quinoa Burgers by LorettaMach


2 Tbsp ground flax or 2 eggs
3 cups cooked quinoa (1 cup uncooked)
1 cup roasted cauliflower
2 large carrots, roughly chopped
1 small onion, roughly chopped
3 tbsp raw sunflower seeds
3 cloves garlic
1/3 cup flour
2 tsp ground cumin
2 tsp kosher salt
1/2 tsp smoked paprika
1/2 tsp ground turmeric


  1. Make flax eggs by mising together 2 tbsp ground flax with 6 tbsp water and set aside or use 2 eggs
  2. Add the cauliflower, carrot, onion, garlic and sunflower seeds to the bowl of a high speed blender or food processor. Pulse until well combined.
  3. Add the cauliflower mixture and all the other ingredients to a large bowl and mix together.
  4. With wet hands form the mixture into 12 patties about 1 inch think and place on a cutting board. Pop them into the fridge for 20 minutesas hthis will help them hold together better when cooking
  5. Heat some avocado oil in a large sauce pan with a lid and heat over medium-low heat
  6. Once hot, add the burgers to the pan, and cook until the bottoms are browned, about 6 minutes.
  7. Turn the burgers over and cook for another 6 min. with the lid on.

Serve warm in a burger bun with a generous dollop or hummus or mayonnaise and lots of raw veggies. Or wrap in a lettuce leaf .

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Charro Beans by GlendaMach


1/2 pound pinto beans
1 slice salt pork, about 1/2 in wide
salt and pepper to taste
1/2 t oregano
1 T chili powder
4 slices bacon, chopped
1 lug onion, chopped
2 cloves garlic, minced
1 tomato, chopped
2 T cilantro, chopped
1 Poblano pepper, seeded and chopped

Soak beans, cover with water in medium pot for at least 2 hrs. Add salt pork and bring to a boil over medium heat. Reduce heat, cover and cook for1 1/2 to 2 hrs. Add salt, pepper, oregano, and chili powder, and continue to simmer. Saute bacon, onion, garlic, tomato, Poblano pepper and cilantro for approximately 10 min. Add to beans and simmer an additional 30 min.

Chinese Eggplant With Garlic Sauce by omnivore's cookbook

2 (10 oz/300g) small Chinese long eggplant, chopped to bite size pieces.
1 teaspoon salt
1 tablespoon cornstarch

1 T light soy sauce
1 Tablespoon water
1/2 tsp dark soy sauce
2 tsp sugar
1 tsp cornstarch

2 1/2T peanut oil (or vegetable oil)
1 tsp. ginger, minced
3 cloves garlic, chopped

  1. (Option 1) Place eggp[lant in a large bowl and add water to cover. Add 1 tsp salt, mix well. Place a pot lid on top to keep the eggplant under water for 15 min. Drain and pat dry.
  2. (Option 2) Spread the sliced eggplant out on a paper towel. Sprinkle Kosher salt on both sides of the eggplant slices. Allow to rest for 45-60 min. Pat dry without rinsing.
  3. Combine the sauce ingredients in a small bowl, mix well.
  4. Sprinkle eggplant with 1 T cornstarch and mix by hand, until eggplant is evenly coated with a thin layer of cornstarch.
  5. Add 2 T oil to a big nonstick skillet an dheat over medium high heat until hot.
  6. Spread eggplant across the bottom of the skillet withoutoverlapping. Cook the eggplant one side at a time until all the surfaces are charred and the eggplant turns soft. 8 to 10 min in total. Transfer the eggplants to a plate. If the skillet gets too hot and starts to smoke, turn to medium heat.
  7. Add the remaining 1/2 t oil, the ginger and garlic into the same skillet Stir a few times until fragrant. Add all the egg plant back into the skillet. Mix the sauce again until cornstarch is fully dissolved and pour it over the eggplant. Immediately stir a few times, until the eggplant is evenly coated and the sauce thickens. Transfer everything to a big plate.
  8. Serve hot as a side or as main over steamed rice or noodles.

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Corn Caserole by RickMach

2 can whole kernel corn
1 can cream style corn
3 eggs
2 T chopped bell pepper
1 medium chopped onion
1.2 c milk-----beat this and eggs together
1 Jiffy corn bread mix
1 1/2 T sugar
salt and pepper to taste
1 stick butter

Melt 1 to 2 T butter in baking dish then add mixture and chip remaining butter over top of casserole. Top with 1 c grated cheese. Bake at 325 for 50 to 60 min until golden brown.

Corn Pudding by Cheryl Billante

2 cans (16 oz each) creamed corn
1 package (6oz) corn muffin mix
2 eggs (beaten)
1/2 cup margarine (melted)
Mix all ingredients and pure into a greased 2 quart casserole dish. Bake 45 minutes at 350 F. Serves 6.

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Creamed Spinach Baked Eggs by LorettaMach

2 tablespoons olive oil
2 large shallots, chopped
4 large cloves garlic, chopped
1 cup vegetable or chicken stock
1 bag (16 oz.) frozen chopped spinach, thawed and drained well
4 ounces fresh baby kale or spinach
Salt and pepper
Freshly grated or ground nutmeg
1 package (5.2 oz.) Boursin Garlic & Fine Herbs cheese
1/4 cup cream or half-and-half
4 extra-large Araucana or best-quality cage-free eggs
1 cup grated Fontina Val d'Aosta or Gruyere
A handful grated Parmigiano-Reggiano or Grana Padano
Charred bread or ciabatta rolls, for dunking and mopping

Preheat the oven to 375 degrees

  • Heat a medium cast-iron or other ovenproof skillet over medium. Add the oil, two turns of the pan. Add the shallots and garlic; cook, stirring often, until aromatic, 2 to 3 minutes.
  • Add the stock and bring to a bubble.
  • Add the spinach and cook, stirring often, until heated through, about 1 minute.
  • Add the baby kale and stir until wilted, 1 to 2 minutes; season with salt, pepper and nutmeg.
  • Add the Boursin and stir until melted, 2 to 3 minutes.
  • Add the cream and simmer until the mixture thickens a bit, 2 to 3 minutes.
  • Crack the eggs, 1 at a time, into a ramekin or small bowl to check for shells, then carefully add the eggs to the skillet, spacing them apart evenly and nestling them in the creamed spinach.
  • Top with the cheeses and bake until the egg whites are set but the yolks are still runny, about 10 minutes or until set to your liking. Serve from the skillet, scooping into shallow bowls. Serve with bread for dipping.

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Make sure you leave something on the handle after you take it out of the oven or your risk burning yourself on the hot handle.

Crispy Baked Sweet Potato Fries by

  • 2 pounds sweet potatoes (about 2 medium-large or 3 medium)
  • 1 tablespoon cornstarch
  • ½ teaspoon fine sea salt
  • 2 tablespoons extra-virgin olive oil
  • Optional spices: freshly ground black pepper, cayenne pepper and/or garlic powder

  1. Preheat the oven to 425 degrees Fahrenheit with racks in the lower and upper thirds of the oven (make sure the top rack is about 6″ from the heat source and no closer). Line two large, rimmed baking sheets with parchment paper so the fries don’t get stuck to the pans.
  2. Peel the sweet potatoes and cut them into fry-shaped pieces about ¼″ wide and ¼″ thick. Try to cut them into similarly sized pieces so the fries will bake evenly. Transfer half of the uncooked fries to one baking sheet, and the other half to the other baking sheet.
  3. Sprinkle the sweet potato fries with the cornstarch (use 1 ½ teaspoons per pan) and salt (¼ teaspoon per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries (1 tablespoon per pan) and toss until the fries are lightly and evenly coated in oil, and no powdery spots remain (use your fingers to rub visible cornstarch into the fries as necessary).
  4. Arrange your fries in a single layer and don’t overcrowd; otherwise they will never crisp up. Bake for 20 minutes, then flip the fries so they can cook on all sides. (The easiest way to flip them is with a metal spatula. Section by section, scoop up about ten fries and flip them with a quick turn of the wrist.)
  5. Arrange the fries in even layers across the pans again, moving any particularly browned fries more toward the middle of the pan so they don’t get overcooked. Return the pans to the oven, swapping their positions (former top pan goes to the lower rack and vice versa).
  6. Bake for 10 to 18 more minutes, or until the fries are crispy. You’ll know they’re almost done when the surface of the fries change from shiny orange to a more matte, puffed up texture. Keep an eye on them, as they can turn from crisp to burnt quickly. Sometimes the lower pan will be done a few minutes before the top pan. Don’t worry if the edges are a little bit brown; they will taste more caramelized than burnt.
  7. If desired, toss the baked fries with seasonings, to taste. I like to use lots of freshly ground black pepper, and a scant ¼ teaspoon each cayenne pepper and garlic powder. Serve warm!

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  • STORAGE SUGGESTIONS: These fries are best served fresh and hot, but leftovers keep well in the fridge, covered, for up to 4 days. To retain their crispness, reheat in an oven or toaster oven until warmed through and crisp. Leftover fries make a great base for nachos!
  • PREPARE IN ADVANCE: You can peel and slice the sweet potatoes up to 2 days in advance. To prevent them from browning, place the fries in a bowl large enough to contain them and fill the bowl with water. When you’re ready to bake, drain and thoroughly pat the fries dry with lint-free tea towels before proceeding with the recipe.
  • MAKE JUST TWO SERVINGS: I love having leftover sweet potato fries, but you can cut this recipe in half if desired. Divide the ingredients by 2 and use 1 pan. Bake the fries on the upper rack (make sure it is 6″ from the heat source). Flip after 15 minutes and keep an eye on them—they will be done 5 to 15 minutes later.

Ecuadorian Rice by RickMach


2 1/2 cup rice (I prefer 1 cup white, 1 cup brown, and 1 cup red Himalayan for color and texture)
7 cloves garlic, minced
1/2 onion, chopped
1 T oil
5 1/2 cups unsalted chicken broth

1 leek
1/2 T oil
2 T butter
1 1/2 T chicken broth powder
10 oz panela cheese in 1/4" cubes
1/5 bunch fresh celantro, chopped


Chop onion and garlic. Cook with rice, oil, and broth until rice is fully cooked.

While rice is cooking, chop leek and cook with oil and butter. When the leek is cooked, stir in chicken broth powder. Cut cheese into small chunks. Mix cheese and leeks into cooked rice and bake in the oven on low (250 degrees) until the cheese starts to melt. Top with fresh celantro and serve.

Eggplant Stir Fry by LorettaMach


3 T. semi-refined sesame oil
minced garlic
1 or 2 Eggplant
White wine or saki
Soy Sauce
Blackbean Sauce


Cut dried eggplant into bite sized pieces. Heat wok until it smokes. Pour oil in to pan. fry garlic and ginger. Add eggplant, wine, sugar, and soy sauce. Add 1 T. blackbean sauce. Stir fry until water evaporates.

Fargo Garlic Mashed Potatoes by Richard Simmons

Prep 10 min, Cook 20 min.
4 small russet or baking potatoes, peeled and halved
1 head RoastedRosesOfGarlic, made into paste
1/4 cup skim milk, warmed
2 tablespoons light butter
1/4 teaspoon salt
Pinch of white pepper
Chopped fresh parsley, for garnish (optional)

  1. In medium saucepan cover potatoes with about 2 inches water. Bring to boil. Reduce heat. Simmer, covered, about 10 minutes or until potatoes are tender. Drain, reserving 1/4 cup of the potato water. Keep potatoes warm.
  2. In medium bowl mash potatoes thoroughly with potato masher. Add roasted garlic paste, milk, butter, salt, and pepper. Beat with masher or wooden spoon until potatoes are light and fluffy. Add some or all reserved potato water as needed if potatoes seem dry. Garnish with parsley, if desired.

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The Best Guarded Secret: Potato Water - Don't throw out that water you cook the potatoes in -- never, never, never. It's what I stir into my mashed potatoes to make them fluffy, rather than heavy cream. And if there's any water left over, drizzle it over your plants and watch them grow.

Fays Corn Casserole by LorettaMach


1 can whole kernel corn, drained
1 can creamed corn
2 eggs beaten
1 stick butter, melted
4 heaping T. flour
2 T. sugar
1/4 c. bell pepper
1 C. whole milk
1/2 C. shredded cheddar cheese
1/4 tsp each salt and pepper


Combine all ingredients and pour into a greased casserole dish. Bake at 350 degrees for 1 hr. 20 min.

Fays Fried Squash by RickMach


Sweet Onion
Summer squash (Round slices)
Can of rotel tomatoes ( w/ onion and garlic or green chilies)
Cheddar Cheese


  • Saute' onions in olive oil or butter. Add squash and continue until tender.
  • Add a can of tomatoes. Cook down and put cheese on before serving. Salt and pepper to taste

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Fays Sauted Squash by LorettaMach


1 onion
olive oil or butter
Yellow Squash
can of tomatoes ( Rotel w/ chilies or tomatoes with onion and garlic)


  • Saute onions in oilive oil or butter. Add squash and continue until tender. Add a can of tomatoes ( rotel or w/ green chilies or tomatoes w/ onion and garlic).
  • Cook down and put cheese on before serving. Salt and pepper .

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Garlic Parmesan Roasted Asparagus by LorettaMach

1/2 pound fresh asparagus
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 cloves minced garlic
2-3 Tablespoons parmesan cheese
olive oil spray

  1. Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
  2. Rinse the asparagus and trim off woody end pieces. Spread out in a thin layer on top of the prepared cookie sheet.
  3. Spray the asparagus lightly with a coat of olive oil spray. Sprinkle with salt, pepper, garlic, and parmesan cheese. Use your hands to mix the asparagus with all of the ingredients, then lay out into an even layer again. Spray with one more light coat of olive oil.
  4. Bake in the preheated oven for 8 minutes. Remove from oven and serve immediately. Enjoy!

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Glendas Baked Beans by LorettaMach


2 16 oz cans Bush's Pork and Beans
2 16 oz cans Ranch Style Pinto Beans (can change 3 cans of one 1 of another)
1/2 onion
1/3 cup catsup
1/3 cup Brown Sugar
1.5 tsp. Worcestershire sauce
4 T. Yellow Mustard
6 thick strips of fried bacon ( 3 on top of the dish, rest crumpled in beans)
Bacon grease


Pre-heat oven to 350 degrees. Fry bacon night before or same day. Mix catsup, brown sugar, and mustard together. Crumple 3 slices of bacon. Chop onion. Mix beans (save back some of the liquid and use some for beans), bacon grease, onion, sauce and put in pan. Lay 3 slices of bacon on top and cover pan with foil. Bake for 20 minutes. Take foil off. Add some bean juice if needed and bake uncovered for 25 minutes or until most of the liquid is gone.

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Homemade Falafel by Jeff Houston

  • 1 cup dried chickpeas, soaked overnight (don't use canned chickpeas)
  • 1/2 cup onion, roughly chopped
  • 1 cup parsley, roughly chopped (about a one large bunch)
  • 1 cup cilantro, roughly chopped (about a one large bunch)
  • 1 small green chile pepper, serrano or jalapeno pepper
  • 3 garlic cloves
  • 1 tsp cumin
  • 1 tsp salt
  • 1/2 tsp cardamom
  • 1/4 tsp black pepper
  • 2 tbsp chickpea flour
  • 1/2 tsp baking soda
  • avocado oil for frying
  1. The night before, soak the dried chickpeas in water. Make sure the water covers the chickpeas by 2-3 inches, as they'll triple in size.
  2. Drain and rinse the chickpeas and add them to your food processor, along with the onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper.
  3. Pulse the food processor several times until the mixture resembles the texture of coarse sand.
  4. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Stir together, then cover or add a lid and refrigerate the mixture for 30 minutes to one hour.
  5. Use your hands, an ice cream scoop or falafel scoop to form the falafel into balls or patties. If you find the mixture is too wet, you can add another tablespoon of chickpea flour. If it's too dry and crumbly, you can add a teaspoon or two 1 of water or lemon juice.
  6. Once the falafel are formed, you can cook them by your preferred method mentioned above. To deep fry the falafel, add about 3 inches of oil to a pot on medium heat. Heat the oil to 350F. Cook the falafel in batches (about 6-8 at a time) for 1-2 minutes or until golden.
  7. Use a skimmer to check the color of the falafel and make sure they don't over cook. Then remove them to a paper towel-lined plate.
  8. Serve the falafel immediately, while warm and crispy on the outside. They're delicious served with tahini sauce as well.

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  • Falafel are best golden on the outside, not charred. Make sure your oil doesn't get too hot. If it does, the outside will cook too fast before the inside can warm up.
  • The falafel should not break apart while cooking. They're slightly fragile, but should certainly hold together and retain their shape. If they don't, see my tip above about adding more flour or water.
  • Can you meal prep falafel? YES! Make the dough mixture and then freeze it for up to 2-3 months. Thaw the mixture in the fridge, stir it, then form in balls or patties and cook. Cooked falafel don't store well as the outside becomes soft.
  • 1 cup of dried chickpeas = 3 cups of soaked chickpeas

Instant Pot Mujadara by
  • 1 cup large brown lentils (not split)
  • 1.5 Tablespons olive oil
  • 2 Leeks sliced (or 1 red onion)
  • 4 cloves garlic, rough chopped
  • 2 teaspoons cumin
  • 1 tsp. coriander
  • 1tsp allspice
  • .5 tsp cinnamon
  • .5 tsp.turmer
  • .25 tsp ground ginger
  • 1.5 tsp kosher salt
  • 1tsp dried mint or parsley (1 T. freshP
  • Lemon zest from one lemon
  • 2cups water
  • 1 cup brown rice

  1. Place lentils in a bowl and cover with hot tap water letting them soak until time to add to the instant pot.
  2. Saute leeks on stove for 5 min. then add garlic and saute 1-2 minutes.
  3. Move all to instant pot. Add all the spices, salt, lemon zest and water. stir.
  4. Drain the lentils and add them along with the rinsed rice to the instant pot. Stir.
  5. Cover the instant pot and set to high pressure for 11 min. Let NR for 10 minutes.
  6. Fluff the mujadara with a fork. Divide among bowls, drizzle with olive oil, add tomatoes, avocado, caramelized shallots, sprouts, tahini sauce, fresh parsley or mint.
  7. You can add roasted root veggies, shredded cabbage or carrots.

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Garnishes: caramelized shallot or onion, diced tomato, roasted veggies, diced avocado, sprouts or greens, sliced cucumber, pine nuts, drizzle of olive oil, lemon wedges

Josephs Brussel Sprouts by JosephMach

  • 1 1/2 pounds Brussels sprouts
  • 2 tablespoons olive oil or avocado oil
  • salt and pepper, to taste
  • 8 ounces bacon
  • 1/2 onion, diced
  • 1/3 cup balsamic vinegar

  • Preheat your oven to 400 degrees fahrenheit (200 celsius).

  • Cut the end off the Brussels sprouts, then slice them into quarters. Some leaves may come loose and that's okay.

  • Add the Brussels sprouts and any loose leaves to a sheet pan. Toss with oil, salt and pepper.

  • Roast the Brussels sprouts for 25-30 minutes, stirring halfway through.

  • While the Brussels sprouts are cooking, slice the bacon into 1/2-inch thick pieces. Add the bacon to a pan on medium heat and cook until the bacon become crispy, stirring frequently. Use a slotted spoon to remove the bacon to a paper towel.

  • At the same time you're cooking the bacon, add the balsamic vinegar to a small pot. Simmer this on medium heat for 10-12 minutes, or until it's reduced by a third to a half. When it's done, you should have about 3 tablespoons remaining in the pot. Then turn off the heat.

  • Drain off most of the bacon grease (you can render and save the bacon grease for future use!), but keep one tablespoon left in the pan.

  • Add the diced onion to the pan and cook on medium heat for 2-3 minutes, or until it becomes translucent. Add the crispy bacon back to the pan, give it a stir and turn off the heat.

  • When your Brussels sprouts are done, remove them from the oven. Add the onions and bacon and drizzle with the balsamic reduction. Stir everything together and serve.

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Okra Gumbo by RickMach

2 or 3 midium size potatoes (or corn for the variation)
1 small or 1/2 large onion
8 - 10 small or 5 - 6 large okra (or more)
3/4 can tomatoes (or tomatoe sause/paste for the variation)
2-3 tablespoons of oleo/butter

Cut potatoes in small chunks. Slice onion as fine as possible. Combine the two in pot well covered with water. Slice okra in 1/4 inch slices. Cut tomatoes in smaller pieces. Add okra to potatoes and onion (about five minutes after others are cooking). When others are done (stab easily with a fork) add a sash of salt and pepper. Add tomatoes, stir well. Add 2 or 3 tablespooks of oleo/butter. Okra will boil over easily when first poiling so watch carefully and stir. Season to taste.

Variation - If you don't like the slimy feel to okra, here is the variation I prefer:

Fry the okra and onions in the oleo/butter until almost done. Add the corn and continue to fry until done. Add tomatoe sause/paste. Simmer until think. Season to taste with salt, pepper, garlic or whatever you like.

Parmesan Roasted Cauliflower by LorettaMach

  • 1 head cauliflower
  • 1 sliced medium onion
  • 4 thyme sprigs
  • 4 unpeeled garlic cloves
  • 3 tablespoons olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup grated Parmesan

  1. Preheat oven to 425°F. Cut 1 head cauliflower into florets; toss on a large rimmed baking sheet with 1 sliced medium onion, 4 thyme sprigs, 4 unpeeled garlic cloves, and 3 tablespoons olive oil; season with kosher salt and freshly ground black pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes. Sprinkle with 1/2 cup grated Parmesan, toss to combine, and roast until cauliflower is tender, 10-12 minutes longer.

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Bon Apetit

Ricks Fritatta by LorettaMach

10 eggs
splash of milk
avocado (or other) oil
chopped onion
chopped pepper
Spinach leaves ( or other greens)
Parmesan Cheese
Feta Cheese
Salt & Pepper
  1. Set oven on 400 degrees.
  2. Use a non-stick frying pan with a metal handle. Add oil and saute peppers and onion. When they are done add the greens.
  3. While sauteing, in large bowl whisk 10 eggs and a splash of milk, pepper, salt. Add Parmesan and Feta cheese. (set aside)
  4. Remove pan from heat and pour egg mixture over the vegetables. Move vegetables evenly around the pan.
  5. Put the pan in the oven and bake for 20 minutes.

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Roasted Brussel Sprouts from The Barefoot Contessa Cookbook

All of us remember those boiled, mushy Brussels sprouts that are served at Thanksgiving but everyone is surprised how delicious this vegetable can be when it's tossed with olive oil and roasted with lots of salt. And it's so easy!


  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons good olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees.

Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Turn them out on a baking sheet and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time, to brown the Brussels sprouts evenly. Sprinkle with more kosher salt (I like these salty like french fries) and serve.

Serves 6.

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Total Calories for 2 lbs brussel sprouts w/ olive oil: 748

6 servings and 1 serving: 125 calories

Roasted Cabbage by LorettaMach

  • 2 tablespoons extra-virgin olive oil or bacon grease
  • ½ head green cabbage, cut into 4 wedges
  • 1 pinch garlic powder, or to taste
  • 1 pinch red pepper flakes, or to taste
  • salt and ground black pepper to taste
  • 2 lemons, halved

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
  3. Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.

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Roasted Summer Squashand Zucchini by LorettaMach
  • 4 small zucchini
  • 1/3 cup Parmesan
  • 1 teaspoon Italian seasoning
  • 1/2 tsp kosher salt
  • 1/3 tsp black pepper
  • 1.5 T olive oil
  • 1 T freshly squeezed lemon juice
  • 2 T chopped fresh herbs such as parsley, basil, dill, or a mix
  1. Preheat the oven to 400 degrees.
  2. Stir together Parmesan and seasonings.
  3. Drizzle olive oil and seasonings on zucchini and backed 12-15 minutes.
  4. Turn oven to broil, Cook until Parmesan is lightly crisp- about 2 to 3 minutes.
  5. Remove zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs.

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Roasted Vegetable Stacked Enchiladas by LorettaMach


1 large red pepper, chopped and seeded

1 medium zucchini, chopped

1 medium yellow squash, chopped

1 large onion, chopped

1 T olive oil

Salt and pepper

1 can black beans, rinsed and drained

1 t ground cumin

1 t chili powder

2 garlic cloves, minced

1 jalapeno, minced ( I skip this)

1/2 cup chopped cilantro

salt and pepper, to taste

2 cups red enchilada sauce

9-10 small corn tortillas

2 cups shredded Monterey Jack cheese


1. Preheat the oven to 400 . Place red pepper, zucchini, yellow squash, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetablesare coated. Season with salt and pepper. roast veggies for 30-40 minutes, or until tender, stirring occasionally. Remove veggies from oven and let cool to room temperature. Reduce oven temperature to 350 F.

2. Grease an 8x8 baking pan and set aside. In a medium bowl, combine roasted veggies, black beans, cumin, chili powder, garlic, jalapeno, and cilantro. Stir and season with salt and pepper.

3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan. You might have to cut the tortillas to make them fit. Top with 1/3 of the veggie /bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, veggie/beans, and cheese. Top with a layer of tortilla, enchilada sauce, veggie/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.

4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

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Roasted Winter Vegetables Sriracha Honey Glaze from

For the Roasted Vegetables
½ pound Brussels sprouts trimmed and halved
1 large sweet potato about 1/2 pound, peeled and cut into 1-inch pieces
½ pound baby potatoes scrubbed and halved
2 cups 1-inch cubes butternut squash
3 tablespoons olive oil
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground pepper to taste

For the Sriracha Honey Glaze
2 tablespoons honey
1 tablespoon butter
2 teaspoons Sriracha sauce
1 tablespoon fresh lemon juice

  1. Preheat the oven to 400°F.
  2. Place all of the vegetables on a rimmed baking sheet. Drizzle over the olive oil, sprinkle over the thyme and use your hands to toss so that the vegetables get evenly coated (you can use a spoon, but hands are faster and more effective). Spread the vegetables out on the baking sheet so they are in a single layer. Season with salt and pepper.
  3. Roast for about 40 minutes, until the vegetables are lightly browned in spots and tender.
  4. Remove the pan from the oven. Place the honey, butter, and Sriracha sauce in a small container and microwave for about 20 seconds until hot (you can also do this in a small sauce pan). Stir in the lemon juice. Pour the glaze over the vegetables and use a spoon to toss until they are well coated. Transfer to a serving bowl of platter and serve hot.

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  • Add other root vegetables like carrots, beets, etc.
  • Keep each vegetable type seperate while roasting in case some need to be removed earlier than others.

Sauteed Greens With Chili And Garlic by RickMach

1-2 tablespoons olive oil
14-16 cloves of garlic, chopped
3-4 tomatoes, diced
1-2 lbs fresh spinach
2 teaspoons sun dried tomato paste
1 teaspoon Italian hot pepper paste
2 tablespoons fresh cilantro
Kosher salt

Heat oil in a large skillet. Add garlic and cook until lightly browned. Add tomatoes and cook until most of the juice is evaporated. Add spinach and cook until wilted (1-2 minutes) flipping constantly. Take off heat. Add tomato paste, pepper paste, and fresh cilantro and mix well. Add salt and pepper to taste.

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After I had been making this for a while, I noted this recipe on NPR's site that is a different variant but looks good as well:

Wherever we went in Thailand and Singapore, some version of spicy sauteed greens was available. Typically made with water spinach or Chinese broccoli, this recipe is delicious with any tender, leafy greens with a mild to slightly bitter flavor. Seek out unfamiliar greens like Chinese flowering cabbage (or gai lan) in Asian markets. Spinach and Swiss chard are delicious, too.

Makes 4 servings

2 tablespoons peanut or canola oil
3 to 4 medium cloves garlic, thinly sliced (about 2 tablespoons)
1 pound tender leafy greens such as Chinese flowering cabbage, spinach or Swiss chard, thick stems removed, large leaves roughly chopped
1 tablespoon soy sauce
2 teaspoons fish sauce
2 teaspoons sugar
Coarse salt and freshly ground black pepper to taste
2 small, hot red chilies such as Thai or Fresno, thinly sliced and seeded if desired

Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, for 2 minutes. Add a few handfuls of the greens, allow them to wilt slightly, then add more greens in the same manner. Toss well to coat with oil.

Add the soy sauce, fish sauce and sugar; toss to combine.

Raise the heat to medium-high and cook until the water released by the greens mostly evaporates, about 5 minutes. The greens are done when a little liquid still clings to the leaves and the stems are tender. Season with salt and black pepper to taste, sprinkle with chilies and serve.

Sauteed Spinach With Garlic And Spices by RickMach

2 T olive oil
12 - 15 cloves garlic (course chopped)
2 tomatoes (diced)
1 lb Fresh spinach
2 t cilantro paste
2 t Basil Paste
2 t Chinese Hot Pepper Paste
2 t Sun dried Tomato Paste
Kosher salt

Sautee garlic in olive oil until starting to turn brown. Add tomatoes and cook until most of the liquid is gone. Add spinach and cook until it is just wilted. Take off heat and add remaining ingredients (the are approximate and adjust to your own tastes). Stir well. Salt to taste.

Skillet Ham Cabbageand Potatoes by RickMach

  • 2 T. butter
  • 1 onion, chopped
  • 1 small head cabbage, coarsely chopped
  • 1/4 cup water
  • 3 large potatoes, cubed
  • 1 dash seasoning salt
  • 1 dash paprika
  • 2 cups cubed cooked ham

  1. In a large skillet over medium heat, saute onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes.
  2. Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes *until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.

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Southern Black Eyed Peas by LorettaMach

Based on

4 cups fresh or frozen black-eyed peas
4-5 slices bacon (or substitute olive oil for vegetarian)
1 large onion, chopped
1 stalk celery, diced
4 garlic cloves, minced
6 cups chicken broth (or substitute vegetable broth for vegetarian)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
  • In a 5 quart Duch oven, cook bacon until crisp; set aside to drain on paper towels
  • Cook onion, celery, and garlic in oil until tender
  • Add broth, salt, pepper, peas and bring to a boil. Skim top if necessary.
  • Lower heat to simmer and add peas
  • Adjust seasonings to taste, cover and simmer until peas are tender (30 minutes - 1 hour depending on how tender you like them)

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Southern Fried Cabbage from


3 slices bacon, cut into thirds
1/3 cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, chopped
1 pinch white sugar


Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.

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Per Serving: 189 calories; 14.2 g fat; 13.6 g carbohydrates; 4.4 g protein; 5 mg cholesterol; 528 mg sodium.

Spanish Rice by RickMach

Olive oil (you could use other oils but this is both healthy and flavorful)
Rice (I like Basamati brown rice or a mixture of brown and white)
Tomato bullion
Chicken broth (or water or a mixture or both - the more broth the more flavorful)
Frozen mixed vegetables

You can vary the portions of rice, broth, and bullion to control the size of the dish. Use the amount of liquid suggested for the type of rice you are cooking. Use the amount of tomato bullion suggested for the volume of liquid used.

Add enough oil to have a coating on the bottom of a skillet with a lid. You do need enough oil to have a light coating on the rice as it cooks. Add rice and cook over a medium heat until rice has a good brown color. Note that the kernels will be mixed with some darker brown and other lighter. Make sure you don't start to burn the rice. Add the tomato bullion and the broth/liquid. Mix until the bullion is fully dissolved in the liquid. Cover and cook over a medium heat until most of the liquid is absorbed. Note: Do not stir rice after it has begun to cook. You could make s small slit in the rice with a spatula to check to see how much liquid is left. When a small amount of liquid is left, sprinkle the top of the rice with the frozen mixed vegetables and continue cooking covered until all the liquid is absorbed. As the rice finishes, verify it is cooked soft to taste. If firm, add a small amount of additional water and continue to cook until done. Toss rice and vegetable and serve.

Squash Relish by Fay Young

The problem is she didn't exactly measure the veggies--just cut up what she had.

1 gal sliced squash--she used 4 to 6 large squash
2 bell peppers
3 onions
2 c sliced carrots
5 or 6 small jalepenos

Mix above and add 1/2 c salt, cover with ice and let soak 3 hrs. Drain and rinse twice.


2 c sugar
2 c water
1 c vinegar
1 t pickling spice
1 t mustard seed
1/2 t celery seed

When mixture comes to boil add veggies and boil about 5 min,add a little tumeric (she just sprinkled) then put in jars and seal. Makes about 5 pints.

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The Best Creamed Spinach by

This 5-star rated recipe for my favorite steakhouse style, extra creamy, Creamed Spinach recipe is so easy only 20 minutes to make. It is a tried and true family favorite and I guarantee you will love it!

  • 3 (10 oz) bags frozen chopped spinach
  • 2 tablespoons butter
  • 1 medium yellow onion, diced
  • 6 large cloves garlic, minced
  • 4 oz cream cheese
  • 1 cup heavy cream
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • salt and pepper, to taste

  1. Cook spinach in the microwave according to package directions. Remove excess water (squeeze carefully using cheesecloth, a tea towel, or a colander) and set aside.
  2. In a large skillet over medium-high heat, melt butter. Add onion and sauté until translucent.
  3. Add garlic and cook for 30 seconds. Add cream cheese and cook, stirring, until melted.
  4. Add heavy cream and cook for 2 minutes. Add mozzarella cheese, parmesan cheese, salt, and pepper. Stir till combined.
  5. Fold spinach into the cream sauce and cook for an additional minute to reheat spinach.
  6. Serve immediately or store in an airtight container in the fridge for up to a week. The leftovers reheat great and you can also freeze it!

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Yummy Baked Potato Skins by


4 large baking potatoes, baked
3 tablespoons vegetable oil
1 tablespoon grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon pepper
8 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese ( 8 ounces)
1/2 cup sour cream (optional)
4 green onions, sliced (optional)


  1. Cut potatoes in half lengthwise; scoop out pulp and discard (or save for another use) leaving 1/4-inch shell.
  2. Place on a greased baking sheet.
  3. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper and brush all over potato skins.
  4. Bake at 475° for about 8 minutes and turn over.
  5. Bake for another 8 minutes or so and then turn right side up.
  6. Sprinkle bacon and cheddar evenly inside of skins.
  7. Bake 2 minutes longer or until cheese is melted.
  8. Top with sour cream and onions, if desired.

Other Info (pictures, nutrition, etc)

Serving Size: 1 (139 g)
Servings Per Recipe: 8
Calories 263.9
Calories from Fat 164 (63%)

Zucchini Pancakes by LorettaMach


2 cups finely shredded fresh zucchini ( 2-8-inch zucchini)

4 Large Eggs, beaten

3/4 cup all-purpose flour

1/2 teaspoon sugar

1/2 teaspoon salt

3 tablespoons extra virgin olive oil

4 teaspoons baking powder


1. Wash and shred zucchini on a fine shredder

2. In a large mixing bowl, beat eggs; add shredded zucchini and mix well using a fork

3. Add flour, sugar, salt and olive oil and stir well to blend.

4. Finally, add baking powder and mix using a spoon.

5. Preheat griddle to 425-450 F.

6. Rub grill with oil before cooking each batch of pancakes.

7. Spoon batter ( 2 tablespoons) for each pancake.

8. Cook until bubbles on top of pancake almost stop, about 1 1/2 minutes; turn pancake over and continue to cook for another 1 to 1.5 minutes.

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Zucchini Tots by LorettaMach


2 cups grated zucchini (1 large) (Loretta has substituted summer squash)
½ small onion, minced
½ cup shredded sharp cheddar
½ cup grated parmesan
⅛ cup feta cheese (Loretta’s modification)
2 eggs
1 tsp garlic powder
salt & pepper


Preheat oven to 400

Grate the zucchini and squeeze out as much water as you can. It’s surprisingly a pretty watery veggie. The more water you get out, the crisper your tots will be. Use a tea towel, or paper towels to squish and absorb the water.

Add all ingredients into a large bowl. Stir well.

Spray a mini muffin pan with a non-stick spray. You could alternatively shape these into tots and place on a baking sheet.

Fill the muffin tin with the mixture, and bake for 15-20 mins or until the tops have turned golden.

Serve immediately with a low fat sour cream, light blue cheese, or reduced sugar ketchup! (I have never done this.)

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Bone Broth by LorettaMach

  • Chicken carcass
  • Water
  • Old Vegetables
  • Bay Leaf, thyme sprigs

  1. Place carcass in instant pot. Fill with old vegetables
  2. Fill water to highest line
  3. Set pot for 3 hours.

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Cheesy Califlower Broccoli And Potato Soup by LorettaMach

  • 1 yellow onion
  • 1 Tbsp olive oil
  • 1 head cauliflower (or less)
  • 1 head boccoli
  • 1.5 lb. russet potatoes
  • 4 cups vegetable broth
  • 12 oz. evaporated milk or 1/2 cu
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • freshly cracked black pepper
  • 4 oz. medium cheddar, shredded
  • 3 green onions*, sliced

  1. Dice the onion and add it to a soup pot along with the olive oil. Sauté the onion over medium heat for about 5 minutes, or until softened.
  2. Peel and dice the potatoes into 1-inch cubes. Cut the cauliflower into small florets. Add the cubed potatoes and cauliflower florets to the soup pot along with the vegetable broth. Place a lid on top, turn the heat up to high, and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes, or until the potatoes and cauliflower are extremely soft.
  3. Add the evaporated milk to the soup. Use an immersion blender to purée the mixture, or allow it to cool slightly, then transfer the soup in batches to a blender to purée. Blending hot liquids is extremely dangerous, so make sure to let it cool until warm first (adding the evaporated milk will help bring the temperature down), and drape a towel over the lid of the blender as added protection against unintended splatter.
  4. Once the soup is puréed, season with smoked paprika, salt, and freshly cracked pepper (10-15 cranks of a pepper mill). The amount of salt needed will vary, depending on the salt content of the broth used.
  5. Place the soup back over medium heat and allow it to heat through. Once hot, begin stirring in the cheese, one handful at a time, until it has fully melted into the soup.
  6. Serve the Cheesy Cauliflower and Potato Soup with sliced green onions on top.

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Chicken Tortilla Soup by RickMach
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 1/4 cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Other Info (pictures, nutrition, etc)
Amount Per Serving Calories: 377 Total Fat: 19.1g Cholesterol: 46mg

Hamburger Soup by Evelyn Kimmerling

1 lb lean ground meat
2 1/2 cups water
2 beef bullion cubes
1 chopped onion or flavor with minced onion

1 package frozen mixed vegetables
1 box or half package of frozen okra
1 can of Rotel tomatoes (mild)
2 cans of tomato sauce and 2 cans of water

Cook first four ingredients for about 1 hour. Add liquid to keep liquid up as needed. Stir occasionally. Add remaining four ingredients and continue to cook for a second hour. Stir occasionally and add water as needed.

Italian Tortellini Soup by RickMach

4 cans (14 1/2 oz. each) Italian-style stewed tomatoes, coarsely chopped, plus liquid
2 cans (14 1/2 oz. each) low-salt beef broth
2 Tbls. fresh chopped (or 1 1/2 tsp dry) basil
1/2 tsp freshly ground pepper
1 medium zucchini, halved and thinly sliced
3/4 lb. green beans, smapped and cut into thirds
3/4 lb. Italian sausage, casings removed, crumbled, browned, and drained
1 package Tortellini with cheese
freshly grated Parmesan cheese

Combine tomatoes plus liquid, broth, basil, and pepper in a Dutch oven. Bring to a boil. Reduce heat to low. Add zucchini, green beans, sausage, and tortellini. Cook 10-15 minutes or until tortellini is tender. Serve with grated parmesan cheese.

Lime Soup by Cissy Rodriguez

1/3 large onion

2 cloves garlic
1/2 Jalepeno
1/4 tsp. Thyme
1 Tomatoe
1/4 tsp. cumin
3 cups chicken stock
1 lime
1/8 tsp. oregano
3.4 C. chicken
Monterrey Jack Cheese


Saute onion, garlic, and Jalepeno. Add thyme, tomato, and cumin. Cook 10 minutes. In large pot, simmer chicken stock and add juice and "shells" of lime. Simmer 5-8 minutes. Remove lime and add oregano. Bring to a quick boil. add tomato mixture and lower heat to simmer. Cook 20 minutes. Add cooked chicken cook. cook until warmed.

Serves: 8.5

Suggestion: Fill bowl and top with tortilla wedge. Garnish each bowl w/ a cilantro, jalapenos, or green onion.

Spinach Leekand White Bean Soup by LorettaMach

2 teaspoons olive oil
3 garlic cloves, minced
3 cans (15 ounces each) cannellini beans, rinsed and drained, divided
1/4 teaspoon pepper
1 carton (32 ounces) vegetable or reduced-sodium chicken broth
4 cups chopped fresh spinach (about 3 ounces)
1/4 cup thinly sliced fresh basil
Shredded Parmesan cheese, optional

  • In a large saucepan, heat oil over medium heat. Add garlic; cook and stir until tender, 30-45 seconds.
  • Stir in 2 cans of beans, pepper, and broth.
  • Puree mixture using an immersion blender. Or, puree in a blender and return to pan.
  • Stir in remaining can of beans; bring to a boil. Reduce heat; simmer, covered, 15 minutes, stirring occasionally.
  • Stir in spinach and basil; cook, uncovered, until spinach is wilted, 2-4 minutes. If desired, serve with cheese.

Other Info (pictures, nutrition, etc)
Health Tip: Reduced-sodium vegetable broth isn’t widely available, but the organic versions of big-brand vegetable broths are typically lower in sodium than their conventional versions.

Swiss Chard Bean Soup by


  • 1 medium carrot, coarsely chopped
  • 1 small zucchini, coarsely chopped
  • 1 small yellow summer squash, coarsely chopped
  • 1 small red onion, chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 4 cups chopped Swiss chard
  • 1 can (15-1/2 ounces) great northern beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese

  1. In a Dutch oven, saute the carrot, zucchini, yellow squash, and onion in oil until tender.
  2. Add garlic; saute 1 minute longer.
  3. Add the broth, Swiss chard, beans, tomatoes, thyme, salt, oregano, and pepper.
  4. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until chard is tender.
  5. Just before serving, sprinkle with cheese.

Other Info (pictures, nutrition, etc)
1 cup: 94 calories, 4g fat (1g saturated fat), 2mg cholesterol, 452mg sodium, 12g carbohydrate (3g sugars, 4g fiber), 5g protein.

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Bacon And Egg Individual Pizza by NPR

I've figured out how to bake the eggs in the oven and still get a perfectly runny yolk by cracking them onto the pizzas during baking and switching to the broiler; however, broilers vary widely, and this is only practical if you're cooking two pizzas at a time. Instead, you can cook the pizzas as usual, fry the eggs in a skillet exactly as you like them, and slide them onto the pizzas when they come out of the oven. Baking these individual pizzas on baking sheets instead of a pizza stone allows you to fit all four in the oven at one time.

Makes 4 (7-inch) individual pizzas

1 tablespoon extra virgin olive oil, plus more for dough
About 40 thin asparagus spears, trimmed and cut into 1 1/2-inch pieces
Coarse salt and freshly ground black pepper to taste
1 to 2 tablespoons coarse yellow cornmeal
1/2 recipe pizza dough, divided into 4 balls (see WholeWheatPizzaDough)
10 slices Canadian bacon
1 to 2 beefsteak tomatoes, cut into thin slices
4 large eggs
Parmigiano-Reggiano cheese, grated, to taste

Position oven racks as close to the oven's center as possible and preheat to 500 degrees. Have 2 large baking sheets on hand.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the asparagus, season with salt and pepper, and cook until just tender, about 5 to 8 minutes.

Sprinkle 1/2 tablespoon cornmeal on a large piece of parchment paper and roll out 2 of the balls of dough into rounds, roughly 7 inches wide. Transfer, along with the parchment paper, to a baking sheet. Repeat with the other 2 balls of dough.

Spread a thin layer of olive oil, about 2 teaspoons, over each pizza and sprinkle the edges with more cornmeal. Top each pizza with a layer of Canadian bacon, a layer of tomato slices and the asparagus. If I'm cracking the eggs directly onto the pizza, I leave a space in the center and form a rough "perimeter" with the asparagus along the edge of the pizzas. Bake pizzas for 10 minutes or until edges are lightly browned.

Preheat a skillet and as soon as you pull the pizzas out of the oven, cook the eggs, either sunny-side-up or over easy. A runny yolk is delicious over this pizza, but if salmonella is a concern, cook accordingly. Top each pizza with an egg, sprinkle with Parmigiano-Reggiano and serve.

To cook eggs in the oven:

Gently crack each egg into a small ramekin or bowl. Sprinkle with salt and pepper. Bake the pizzas for 6 minutes. Switch on the broiler to low heat. Pull out the baking sheet, hold a ramekin just above the pizza and gently tip the egg onto the pie, taking care to keep the yolk intact. Repeat with the other egg. Broil about 6 to 8 inches away from the heat source for 3 minutes, or until white is just set. Sprinkle with Parmigiano-Reggiano and serve.

Grape Gorgonzola Pizzettes by NPR

These mini pizzas made with a biscuit cutter are perfect as cocktail party nibbles, as appetizers or as part of a small plates menu. The basic formula — a flavorful sauteed topping, cheese and an herb garnish — is wide open to variation. I've included a few suggestions. While good, I don't think a smattering of cornmeal is essential on these little pizzas, so you can eliminate a bit of fuss and leave it out if you wish.

Makes 24 (3-inch) pizzettes

1 tablespoon olive oil, plus 2 tablespoons for brushing dough
1 medium red onion, chopped
2 rounded cups red seedless grapes, halved
1/4 cup balsamic vinegar
Coarse salt and freshly ground black pepper to taste
1/2 recipe pizza dough (see WholeWheatPizzaDough)
1 tablespoon coarse yellow cornmeal (optional)
3 ounces Gorgonzola cheese, crumbled (about 1/2 cup)
24 small basil leaves, or chopped basil

Preheat oven to 500 degrees and line 2 baking sheets with parchment paper.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook for 3 minutes. Add the grapes and cook for 7 minutes more, stirring occasionally, until onion and grapes are soft. Add balsamic vinegar and simmer, stirring often, until vinegar has evaporated almost completely (when you tilt the pan, no liquid should run along the bottom). Season with salt and pepper and set aside.

Place the dough on a lightly floured surface, sprinkle with flour and roll into a 14- to 16-inch round. Flour a 3-inch biscuit cutter and cut as many circles out of the dough as you can. Transfer circles to the prepared baking sheets, quickly gather the scraps, re-roll and cut more circles.

Drizzle or brush the pizzettes with the remaining 2 tablespoons of olive oil and sprinkle with cornmeal if using. Top each pizzette with a teaspoon of grape compote. At this point, you could chill the pizzettes, covered with plastic wrap, for a few hours, then take them straight from the refrigerator to the oven, adding an extra minute or so to the baking time.

Bake the pizzettes for 10 minutes or until the edges are lightly browned. As soon as they come out of the oven, sprinkle with Gorgonzola and top with a basil leaf. Sometimes I add the cheese before baking, but it retains its texture and strong flavor better if you wait until after. Serve immediately.

Other Ideas for Pizzettes:
Sweet onion and blueberry compote with white wine vinegar; crumbled goat cheese and thyme.

Sliced mixed mushrooms sauteed with scallions, garlic and a few dashes of soy sauce; grated Fontina cheese and chives.

Sauteed diced eggplant or zucchini, tomatoes and onion with a dash of red wine vinegar; crumbled feta cheese and mint.

Marinara Sauce by The Gazette

Yield: 4 cups, enough for 1 pound of pasta
2 (28 ounce) cans whole tomatoes
2 tablespoons olive oil
1 medium onion, minced
2 medium garlic cloves, minced
1/2 teaspoon dried oregano
1/3 cup dry red wine
3 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
Salt and ground black pepper
1-2 teaspoons sugar (as needed)

  1. Pour tomatoes into a strainer over a large bowl. Open tomatoes with your hands and remove and discard fibrous cores. Let tomatoes drain about 5 minutes. Measure out and reserve 3/4 cup tomatoes from strainer; set remaining tomatoes aside in strainer. Reserve 2 1/2 cups strained tomato juice, discarding any extra.
  2. Heat olive oil in a 12-inch skillet over medium heat until shimmering. Add onion and cook until softened and golden around edges, 6-8 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds. Stir in tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to the bottom of the pan, and a brown fond forms around the edges, 10-12 minutes.
  3. Stir in wine and cook until thick and syrupy, about 1 minute. Stir in tomato juice, bring to a simmer, then reduce heat to medium and cook, stirring occasionally and loosening any browned bits, until sauce is thick, about 8 - 10 minutes.
  4. Transfer sauce to a food processor or use an immersion blender in the skillet. Add the remaining 3/4 cup reserved tomatoes, and process until slightly chunky, about 8 long pulses. Return sauce to the skillet, add basil and extra-virgin olive oil, and season with salt, pepper, and sugar to taste.

Pesto Al La Genovese by Main.Jon Little


1 handful pine nuts
~30 basil leaves
2 cloves of garlic
pinch of salt
1-2 T grated Parmagina cheese
1-2 T grated Pecorino (or Romano) cheese
½ cup extra virgin olive oil

For a different flavor (I think better), lightly toast pine nuts in the oven on a cookie sheet at 400 degrees.

Variations by Joseph Mach: Add caramelized onions and roasted red pepper. Make sure red pepper is not blended in to give small red chunks to the mixture.


In a food processor or blender, blend pine nuts, basil leaves, salt, and garlic until it forms a thick paste. Add oil and cheese slowly while pulsing processor. Continue adding oil and cheese until proper consistency (like the thickness of blue cheese salad dressing). It should have a bright green color and strong flavor. Toss over freshly cooked pasta with a little butter or oil. Serve immediately.

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Roasted Garlic Fontina Veggie Pizza by NPR

Fontina is an Italian cheese that melts beautifully and has a mellow earthiness that complements mushrooms. A whole head may sound like a lot of garlic, but roasting it takes away the bite and leaves behind rich, sweet flavor. Once you've made roasted garlic, you will want to use it for everything — toast, sandwiches, pasta, ice cream.

Makes 1 (14-inch) pizza

1 whole head garlic
1 teaspoon extra virgin olive oil, plus two tablespoons
Coarse salt and freshly ground black pepper to taste
1 tablespoon coarse yellow cornmeal
1/2 recipe pizza dough (see WholeWheatPizzaDough)
1/2 large white onion, chopped
8 ounces Portobello mushroom caps, cut into 1-inch pieces (about 2 large mushroom caps)
8 ounces spinach leaves (about 6 tightly packed cups)
4 ounces Fontina cheese, grated (about 1 cup)

Preheat oven to 400 degrees. Cut the stem end of the garlic head, exposing the tops of the cloves inside the papery skin. Leave the root end intact. Drizzle about 1 teaspoon of oil over the cloves and sprinkle with salt and pepper. Wrap the garlic in foil, creating a loosely sealed packet. Roast for 45 minutes or until cloves are lightly browned and the consistency of a very soft paste. Set aside to cool. Garlic may be roasted 1 day ahead and stored in the refrigerator.

Place a pizza stone in the center of the oven and increase temperature to 500 degrees.

Heat 1/2 tablespoon of oil in a large skillet over medium heat. Add the onion, season with salt and pepper and cook until soft and lightly browned, about 7 minutes. Remove to a bowl.

Add another 1/2 tablespoon of oil to the skillet, then add the mushrooms. Season with salt and pepper. When mushrooms release their water, increase the heat so the water evaporates more quickly. Cook until soft and lightly browned, about 6 to 8 minutes. Add to bowl with the onions.

Add a bit more oil to the skillet and heat to medium low. Add the spinach in handfuls, letting it reduce in volume before adding more. Cook until wilted. Season with salt and pepper and set aside.

Sprinkle some cornmeal onto a large sheet of parchment paper, place the dough on top and pat it into an oval. Lightly dust dough and rolling pin with flour and roll out into a round shape, roughly 14 inches wide. Spread about 1 tablespoon of olive oil over the dough and sprinkle more cornmeal around the edges.

Squeeze the soft garlic cloves out of their skins and spread over the dough. Top with the cheese and the onion-mushroom mixture. Lift the spinach out of the skillet with a slotted spatula, give it a squeeze to release as much water as possible, and spread it over the pizza. Transfer the pizza to the oven by lifting the parchment paper and placing the paper directly onto the pizza stone. Bake for 10 minutes or until the crust starts to brown. Slice and serve.

Super Simple Marinara Sauce by LorettaMach

  • 1 large can (28 ounces) whole peeled tomatoes*
  • 1 medium yellow onion, peeled and halved
  • 2 large cloves garlic, peeled but left whole
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • Pinch of red pepper flakes (optional, omit if sensitive to spice)
  • Salt, to taste (if necessary)


  1. In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, garlic cloves, olive oil, oregano and red pepper flakes (if using).
  2. Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes, or until droplets of oil float free of the tomatoes. Stir occasionally, and use a sturdy wooden spoon to crush the tomatoes against the side of the pot after about 15 minutes has passed.
  3. Remove the pot from the heat and discard the onion. Smash the garlic cloves against the side of the pot with a fork, then stir the smashed garlic into the sauce. Do the same with any tiny onion pieces you might find. Use the wooden spoon to crush the tomatoes to your liking (you can blend this sauce smooth with an immersion blender or stand blender, if desired).
  4. Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve warm. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.
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Tapas Pizza by NPR

I didn't intend to serve this as a tapa (although it could be), but rather to combine some of my favorite tapas ingredients such as Serrano ham, olives and Manchego cheese into a pizza. The avocado may not be traditional, but its richness works beautifully with the other strong flavors. Piquillos are a type of roasted red pepper from Spain with a sweet-spicy flavor. You can find them in specialty stores, online at or sold by the Goya brand in many supermarkets. Baking the dough on a pizza stone creates a crisp crust just like you would get at a pizzeria that uses a very hot stone or clay oven. Pizza stones are inexpensive and available at most kitchen stores.

Makes 1 (14-inch) pizza

1/2 tablespoon olive oil, plus 1 tablespoon more for dough
1/2 large red onion, thinly sliced
Coarse salt and freshly ground pepper to taste
1/2 recipe pizza dough (see WholeWheatPizzaDough)
1 tablespoon coarse yellow cornmeal
4 ounces Manchego cheese, shaved with a vegetable peeler or grated (about 1 cup)
6 thin slices Serrano ham, torn into 2-inch pieces (substitute prosciutto or smoked ham if unavailable)
10 piquillo peppers, sliced into 3 or 4 pieces each (substitute roasted red bell peppers if unavailable)
1/3 cup Spanish or Greek olives, roughly chopped
3/4 large avocado, thinly sliced
2 tablespoons chopped flat-leaf parsley

Place a pizza stone in the center of the oven and preheat to 500 degrees.

Heat 1/2 tablespoon of the oil in a large skillet over medium heat. Add the onion, season with salt and pepper and cook until soft, about 5 minutes.

Sprinkle 1/2 tablespoon cornmeal onto a large sheet of parchment paper, place the dough on top and pat it into an oval. Lightly dust dough and rolling pin with flour and roll dough out into a round shape, roughly 14 inches wide. Spread remaining tablespoon of olive oil over the dough and sprinkle remaining cornmeal around the edges.

Top the pizza with the Manchego, Serrano ham, sautéed onion, piquillo peppers and olives. Transfer the pizza to the oven by lifting the parchment paper and placing the paper directly onto the pizza stone. Bake for 10 minutes or until the crust starts to brown. Arrange sliced avocado on the pizza, sprinkle with parsley and serve.

Whole Wheat Pizza Dough by NPR

This recipe makes enough for 2 thin crust pizzas, each one serving 3 to 4 people, depending on what else you are serving. I love the flavor and the extra nutritional value of whole wheat flour, but this recipe may be made using only all-purpose or any combination of all-purpose and whole wheat, in case you want to dial down the whole grain flavor a bit.

Makes 2 (14-inch) pizzas, 8 (7-inch) individual pizzas or 48 (3-inch) pizzettes

1 1/4 cups lukewarm water
1 tablespoon granulated sugar
1 1/4-ounce package active dry yeast (2 1/4 teaspoons)
2 cups whole wheat flour
1 1/2 cups all-purpose flour, plus extra for work surface
1 teaspoon coarse salt (such as kosher or sea salt)
1 tablespoon extra virgin olive oil, plus extra for coating the bowl
1 tablespoon honey

Pour the water into a small bowl, add the sugar, then gently stir in the yeast. Let it sit for 5 to 8 minutes in a non-drafty place or until the yeast forms a foamy layer on the surface of the water. If no foam forms after 8 minutes, the yeast has not proofed and the dough will not rise. Repeat with a new packet of yeast, checking the expiration date for freshness and making sure the water is lukewarm, not hot.

Meanwhile, add the flours and salt to a food processor and pulse to combine. Add the olive oil, honey and yeast mixture. Process until the dough comes together, forming a ball, about 1 minute. The dough should be sticky, but not wet. If it feels wet, add some flour, 1 tablespoon at a time and pulse to combine.

Turn the dough out onto a lightly floured surface, knead 5 or 6 times with floured hands and form into a ball. Lightly coat a large bowl with olive oil. Place the ball of dough in the bowl seam side down, cover with plastic wrap and drape a dry kitchen towel on top. Let it sit in a warm, non-drafty place until the dough roughly doubles in bulk, about 1 hour.

Turn the dough onto a lightly floured surface and knead for about 30 seconds. Divide the dough into two equal balls. Let them rise for the second time on a cutting board, covered with a kitchen towel, for an hour and a half, then proceed with the pizza. At this point, you may also refrigerate the dough in a Ziploc bag to use within 24 hours, or freeze it to use within 3 months.

Another option, especially if you are making the dough before bed or in the morning before work, is to let it rise for the second time in the refrigerator, well covered with a dry kitchen towel, for at least 8 hours. Then you can knead it for a few seconds, transfer it to a Ziploc bag, and keep it for use that day or freeze it. Always bring the dough to room temperature before rolling it out.

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Asian Lettuce Wraps by LorettaMach

  • 16 Boston Bibb or butter lettuce leaves
  • 1 pound lean ground beef
  • 1 tablespoon cooking oil
  • 1 large onion, chopped
  • 1/4 cup hoisin sauce
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce

  • 1 tablespoon rice wine vinegar
  • 2 teaspoons minced pickled ginger
  • 1 dash Asian chile pepper sauce, or to taste (optional)
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 2 teaspoons Asian (dark) sesame oil


  1. Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
  2. Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
  3. Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

Other Info (pictures, nutrition, etc)

Baked Chicken Breasts by LorettaMach

4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater (*see easy instructions below)
1 Tablespoon melted butter or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika (I prefer smoked paprika)
1 Tablespoon melted butter or olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly-cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika (I prefer smoked paprika)

Brine the chicken. To brine your chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (However, if the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this step.)

Heat the oven. Preheat oven to 450°F.

Season the chicken. Place the chicken breasts in a single layer in a large baking dish*. Brush on both sides (turning once) evenly with the melted butter or olive oil. In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined. Then sprinkle the mixture evenly over the chicken on both sides. Bake. Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink. Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when it is fully cooked. The thickest part of the breast, it should be 165°F. (Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden on top. Keep a close eye on the chicken so that it does not overcook and/or burn.)

Rest the chicken. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil. Let the chicken rest for at least 5-10 minutes.

Serve. Serve warm. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

Other Info (pictures, nutrition, etc)

by Taste of Home

Beef And Spinach Lasagna by LorettaMach

  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 jars (24 ounces each) spaghetti sauce
  • 4 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups ricotta cheese or cottage cheese (drained)
  • 2 cups shredded part-skim mozzarella(swiss) cheese, divided
  • 9 no-cook lasagna noodles
  • Minced fresh basil, optional

  1. Preheat oven to 375°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble beef drain.
  2. Stir in the spaghetti sauce, garlic, basil and oregano. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  3. In a large bowl, mix together the spinach, ricotta and 1 cup swiss cheese.
  4. Spread 1-1/2 cups meat sauce into a greased 13x9-in. baking dish. Top with 3 noodles.
  5. Spread 1-1/2 cups sauce to edges of noodles. Top with half of the spinach mixture.
  6. Repeat layers. Top with the remaining noodles, sauce and 1 cup mozzarella cheese.
  7. Cover and bake for 30 minutes. Uncover; bake until bubbly, 10-15 minutes longer.
  8. Let stand for 10 minutes before cutting. If desired, top with minced fresh basil.
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Beef And Veggie Stir Fry by

30 min prep time
serves 4


1 lb top sirloin, cut into 2-inch-long, 1/3-inch-thick slices
1 Tbsp Asian sesame oil
1 Tbsp minced, peeled fresh ginger
12 oz shiitake mushrooms, stemmed and thicky sliced
8 oz snow peas
1 bunch green onions, sliced, divided
1 cup cilantro leaves, divided
5 Tbsp hoisin sauce

  1. Sprinkle meat with salt and pepper. Heat oil in a large nonstick skillet over medium-high. Add ginger and mushrooms; stir-fry until tender, about 3 minutes.
  2. Add meat to skillet; stir-fry until browned but still pink in center, about 2 minutes. Add snow peas, half the green onions, and half the cilantro; stir-fry 1 minute.
  3. Stir in hoisin; saute until peas are crisp-tender, 1-2 minutes. Season with salt and pepper. Transfer to a serving bowl. Sprinkle with remaining green onions and cilantro.
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Per serving:
  • 280 calories
  • 21g carbs
  • 28g protein
  • 9g fat
  • 40mg cholesterol
  • 380mg sodium
  • 6g fiber

Beef Empanadas by David Tanis

  • 4 ounces lard or butter, plus more for brushing tops
  • 1 ½ teaspoons fine sea salt
  • 750 grams all-purpose flour, about 6 cups, more as needed
  • 1 pound beef chuck, in 1/8-inch dice (or very coarsely ground)
    • Salt and pepper
    • Lard or olive oil, or a combination, for sautéing
  • 1 cup diced onion
  • 2 ounces diced chorizo
  • ½ pound potatoes, peeled and diced
  • 4 garlic cloves, mashed to a paste
  • 2 teaspoons chopped thyme
  • 2 teaspoons chopped marjoram or 1 teaspoon oregano
  • 1 tablespoon tomato paste
  • 1 tablespoon pimentón dulce or paprika
    • Large pinch cayenne
    • Beef or chicken broth, as necessary, or use water
  • ½ cup chopped scallions, white and green parts
  • ¼ cup chopped pitted green olives
  • 2 hard-cooked eggs, sliced

  1. Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
  2. Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
  3. Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
  4. Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.
  5. Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them — juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.
  6. Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
  7. Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
  8. Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.
  • Tip: Dough and filling may each be prepared a day or two in advance. The empanadas may be assembled several hours ahead of time and refrigerated, uncovered. Bring to room temperature before baking.

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Beef Enchilada by


Chili (click here for recipe)
Enchilada Sauce (click here for recipe)
20 Corn Tortillas
1 cup Cheddar Cheese
1 cup Velveeta


Grate 1 cup Velveeta cheese and 1 cup Cheddar cheese and then mix them together. Set aside in refrigerator.

Next you will want to soft fry the tortillas. If you skip this step, your Enchiladas will be absolutely horrible, microwave or not. (Well I skip this step for making layered Enchiladas and they came out good. -- Rick) To soft fry the tortillas, put 1/4 of an inch of corn oil into a frying pan. Then place it on a burner set on medium high. It will take a few minuets for it to heat up. Once it is heated up drop a tortilla in the oil for 5 seconds. Then flip it over, let the other side cook for 5 seconds, and then remove it from the frying pan. Now blot the grease off using a paper towel. You will need to soft fry around 20 of these.

We will take you through assembling the first beef enchilada. Start by dipping a soft fried tortilla into the enchilada sauce. Now place that tortilla on a plate. Use a different plate than the one you will serve it on otherwise your presentation will be a huge mess. Then place 1/4th cup beef, 1/4th cup cheese and 1 Tablespoon chopped onion on the tortilla. Then roll the beef enchilada up tightly. Take the rolled enchilada and slide it onto the serving plate. Alternately you can created layered enchiladas by alternating with meat, torillas, cheese, onions, and sauce. Continue layering until the pan is full.

After you are done making the enchiladas top them off with more beef, cheese, onion, and about 3 to 4 large spoonfuls of enchilada sauce.

Bake at 350 degrees until they are well melted and starting to brown slightly. For stacked enchiladas it might be about an hour.

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Cauliflower Pizza Crust Perfect by LorettaMach

2 pounds cauliflower florets , riced
1 egg , beaten
1/3 cup soft goat cheese (chevre)or other cheese
1 teaspoon dried oregano
pinch of salt

  1. Preheat the oven to 400ºF. If using fresh cauliflower, rice it in a food processor.
  2. If using frozen uncooked riced cauliflower, be sure to thaw it completely.
  3. Put riced cauliflower in a bowl and cover with saran wrap. Microwave it 4-5 minutes. Let sit for 10 minutes.
  4. Transfer the "rice" to a clean, thin dishtowel. Wrap up the steamed rice in the dishtowel, twist it up, then SQUEEZE all the excess moisture out! (which will leave you with a nice and dry pizza crust).
  5. In a large bowl, mix up the squeezed-out rice, egg, goat cheese, and spices. (Don't be afraid to use your hands! You want it very well mixed.) It won't be like any pizza dough you've ever worked with, but don't worry-- it'll hold together!
  6. Press the dough out onto a baking sheet lined with parchment paper. (It's important that it's lined with parchment paper, or it will stick.) Keep the dough about 1/4" to 1/2" thick, and make the edges a little higher for a "crust" effect, if you like.
  7. Bake for 30-35 minutes at 400F, until dry and golden. Use the parchment paper to flip the crust over, and bake again until the other side is nice and dry, about 10 to 15 more minutes.
  8. Add your favorite pizza toppings to the crust, such as sauce and cheese, then return the pizza to the 400F oven. Bake an additional 5-10 minutes, just until the cheese is hot and bubbly. Slice and serve warm.

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Cheese Manicottiby Skinner by LorettaMach


1 jar(24 oz.) pasta sauce

1 cup water

2 cupsricotta cheese

2 cups low fat mozzarella cheese, shredded, divided

1/4 cup grated Parmesan cheese

2 Tbsps parsley, chopped

1/2 tsp salt

1/4 tsp ground black pepper

8 oz Skinner®® Manicotti


1. Heat oven to 400°F.

2. In saucepan, combine pasta sauce and water; heat to boiling, stirring frequently.

3. Reduce heat; keep warm.

4. In bowl, stir together cheeses, parsley, salt and pepper; spoon into uncooked pasta tubes.

5. Pour 1 cup sauce on bottom of 13x9x2 inch glass baking dish; arrange filled pasta in single layer over sauce.

6. Pour remaining sauce over pasta; cover with foil.

7. Bake 40 minutes or until hot and bubbly.

8. Remove foil; bake 10 minutes longer.

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Chicken Almondine by Valerie Erickson


4 chicken breasts, cooked & cubed
1 small onion
1 Tablespoon of butter
1 small package slivered almonds (4oz)
1 cup ketchup
1 Tablespoon lemon juice
2 Tablespoons vinegar
3 Tablespoons water
1/2 cup brown sugar


Saute onion and almonds in butter. Add ketchup, lemon juice, vinegar, and water. Bring to a boil for one minute. Add brown sugar and boil mixture until it thickens. Add chicken and serve over rice.

It can be made ahead and warmed in microwave when ready to serve. Doesn't freeze well.

Chicken And Corn Fried Rice With Lemon Spinach by Ming Tsai

Serves 4
1 pound ground chicken
2 eggs
1 large yellow onion, minced
1 teaspoon ginger powder
2 ears of corn when in season, or 1 bag frozen (12 ounces)
1/2 (10 ounces) bag spinach (washed, spun dry, de-stemmed, leaves torn)
2 tablespoons naturally brewed soy sauce
Juice of 1 lemon
4 cups cold, cooked long-grain rice, brown and white combination, preferably day-old so it's nice and dry*
kosher salt and freshly ground black pepper to taste
Canola oil

Heat a wok or large saute pan over medium-high heat. Lightly coat with oil. When oil shimmers add chicken, season with salt and pepper, and brown, breaking up any large chunks with wooden spoon or spatula. Remove chicken to a plate. Add about 1/2-inch oil to wok and allow to heat; add eggs, which will puff up. Cook scrambled eggs and remove to a paper towel-lined plate. If necessary, add more oil to wok to lightly coat, then add onions and powdered ginger, and cook until nicely caramelized, about 5 minutes. Add corn, rice, chicken and egg, and toss to combine. Add naturally brewed soy sauce, toss to combine, and check for seasoning. Place mound of raw spinach in center of four dinner plates. Drizzle with lemon juice and season. Top with fried rice to cover. Enjoy!

*Alternatively, if you're not cooking rice the day before, place the cooked rice in a single layer on a sheet tray, and place in freezer to cool and dry.

Chicken And Vegetable Pie by HannahJoyMach

1 1/2 cups grated chedder
15 T oil
3/4 t salt
3 T milk
1 1/2 t baking power
2 cup wheat flour
1 cup white flour

1 heaping cup chopped brocolli
1 cup chedder cheese
1 onion, chopped
1 heaping cup of chopped carrots (2 carrots)
1 can cream of mushroom soup
1 can cream of chicken soup
1 stalk celery, chopped
1 4oz jar of pimentoes
3 cups cooked chicken
1 can green beans
1 can diced tomatoes
4 cloves garlic, chopped
1/2 t salt
1/2 t pepper

Mix all the dry ingredience. Toss in the cheese. Add the oil and milk and stir until crust like consistency. (May need additional liquid.)

Mix all the ingredients in a bowl. Line a 9x13 pan with 1/2 or so of the crust pushing in on the bottom and the sides. Put in the filling. Take the remaining crust and cut into strips and lattice on top. Bake in a 375 degree oven until cooked (about 45 minutes). I cooked it at 375 for 30 minutes and 325 for 30 minutes because I added a pie.

Note: Some of the vegatable are crunchy after cooked (which is the way HJ likes it. If you want all the vegatables soft, use frozen ones or cook partially before making the filling.

Chicken Enchilada Casserole by RickMach

  • 3T butter
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 minced garlic clove
  • 1 1/2 cup cubed chicken
  • 2 15oz cans Ranch & Beans
  • 1 4oz seeded green chilis
  • 2 T flour
  • 1 1/2 cup chicken broath
  • 1 cup monterrey jack cheese
  • 12 6-inch tortillas

  1. Saute onion, pepper, and garlic in 1 T butter.
  2. Combine onion mixture with chicken, beans, chilis and set aside.
  3. Over low heat, combine the flour and remaining ingredients and butter
  4. Stir in chicken broth and 1/2 cup cheese
  5. Stirring constantly, continue cooking until sauce begins to thicken and boil; remove from heat
  6. Dip each tortilla into the hot sauce to soften
  7. Fill each with two heaping tablespoons of chicken mixture
  8. Roll up and arrange rolls in 9x13 inch baking dish
  9. Combine remaining sauce with leftover filling and pour over rolls
  10. Sprinkle with remaining cheese
  11. Bake in 350 degrees F oven for 30 minutes or until heated through

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Serves 6

Chicken Pot Pie by Dort

1 chicken (cooked and cubed)
1 cup of broth
1 can cream of mushroom soup
1/3 c. pimentos
1 caup peas and carrots

1 1/2 c. flour
3/4 c Crisco
5 T. cold water


Bake at 375 DEGREES for 45 min.
Combine all ingredients in casserole dish

Roll out dough and put over casserole dish
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Chicken Tetrazzini by LorettaMach

12 ounces spaghetti
1 1/2 teaspoon vegetable oil
1/2 teaspoon salt
1 1/2 tablespoon butter
1/4 cup chopped onion
1 clove garlic, minced
2 cans cream of mushroom soup
1 cup chicken broth
1 teaspoon salt
3 cups shredded American cheese
4 cups diced cooked chicken
2 teaspoons chopped parsley
2 tablespoons diced pimento

Heat oven to 350 degrees F.

Cook spaghetti according to package directions, adding oil and salt. Drain.

In large Dutch oven, melt butter over medium heat. Add onion and garlic. Cook, stirring for 2 minutes. Add soup, broth, salt and 1 1/2 cups of the cheese. Cook and stir until smooth and melted. Add spaghetti and chicken, mixing well. Transfer to a 2-quart baking dish. Cover with foil and bake for 30 minutes.

Remove foil and sprinkle with rest of cheese. Bake until cheese melts, then sprinkle with parsley and pimento.

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Chickpea And Spinach Stew by Chef Jose Andres

Moorish-Style Chickpea And Spinach Stew: This is one of the first dishes Jose Andres' wife, Patricia, cooked for him, soon after they were married.

Makes 4 servings
9 ounces dried garbanzos (chickpeas)
Pinch bicarbonate of soda
6 garlic cloves, peeled and whole
1/4 cup Spanish extra-virgin olive oil
2 ounces white sliced bread, with the crusts removed
2 tablespoons pimenton (Spanish sweet paprika)
1 pinch Spanish saffron
2 tablespoons Spanish sherry vinegar
1/2 pound spinach, washed and cleaned
1 teaspoon ground cumin
Salt and white pepper to taste

The day before you cook, soak the chickpeas in cold water with a pinch of bicarbonate of soda. The next day, drain and rinse the chickpeas.

In a big saucepan, combine the chickpeas with 2 1/2 quarts of water. Bring to a boil, reduce the heat to low and simmer for two hours, until the chickpeas are tender. Every 10 minutes or so, add 1/2 cup of cold water to slow down the simmering. By the end, the water should have reduced so it is barely covering the chickpeas. Turn off the heat and let sit.

In a small saute pan over medium to low heat, brown the garlic in 1/4 cup of the olive oil. When the garlic is browned, after about 3 minutes, remove from the pan and set aside. Add the bread and brown on both sides, about one minute each side. Remove the bread and set aside.

Remove the pan from the heat and allow to cool for a few minutes. Add the pimenton and saffron to the saute pan, and the sherry vinegar immediately afterward to prevent the pimenton from burning.

In a mortar, smash the reserved garlic and the browned bread to make a very thick paste.

Bring the chickpeas back to a low boil and add the spinach. Simmer for 5 minutes. Add the pimenton mixture along with the garlic and bread paste, to create a thick, stewy sauce. Simmer for another 5 minutes. Season with salt and pepper to taste, and serve immediately.

Jose's Tips

When the chickpeas are soft and cooked, only about one finger's depth of water should remain in the bottom of the pan. If there is more, remove some water from the pan before adding the rest of the ingredients. By the way, if you're in a rush and want to make a successful dish without cooking for two or three hours, you can use good quality chickpeas from a can or jar.

Recipe adapted from Tapas: A Taste of Spain in America by Jose Andres, published by Clarkson Potter.

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Chocolate Rubbed Pork by Texas Culinary Academy

1 pork tenderloin
1 tablespoon salt
1/4 cup caramelized cocoa nibs
1 teaspoon cumin
1 teaspoon cinnamon (optional)

Grind all ingredients to a fine powder and rub on tenderloin. Roast at 375F until internal temperature of 155F.

It is best to use a blade coffee grinder for the ingredients. If using regular nibs, add some sugar to the mixture or caramelize your own by coating with a powdered sugar and toast in the oven.

Recommend to be served with CornCakes

Coconut Chickenand Veggie Noodle Bowl by LorettaMach


1 can lite coconut milk, divided
1 clove garlic, minced
1 TBSP. curry powder
1 lb. Chicken Breasts thinly sliced or 1 Pkg. of Tofu

1 Tbsp. Canola Oil
1 Broccoli Crown cut into florets
1 Pkg. (16 oz) Rice Noodles Cooked according to pkg.

1/2 cup cilantro chopped
1 Cup shredded cabbage
1 cup shredded carrots
1 cucumber sliced
1 tsp. of lower sodium soy sauce per bowl
1 tsp per bowl, siracha sauce
I lime cut in wedges


  1. Combine half of coconut milk, garlic, and curry powder in a zip top bag. Add chicken (tofu), seal bag, and turn to coat. Marinate in refrig. for 1 hour.
  2. Heat oil in a large nonstick skillet on Medium-High.
  3. Remove chicken from marinade and gently shake off excess. Place in hot pan and brown both sides until cooked through.
  4. Add broccoli and cook several minutes. Stir in remaining coconut milk and simmer several minutes to reduce . Remove from heat.
  5. Add rice noodles, toss, and divide into 4 bowls. Top with cilantro, cabbage, carrots, and cucumber. Lightly drizzle with so y sauce and Sriciracha sauce.

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Cook Time: 10 min.
Prep Time: 90 minutes
4 servings 481 grams each
Calories: 380
Total Carbs: 42 grams

Competition St Louis Style Ribs 321 by Christie Vanover (

Competition St. Louis Style Ribs (3-2-1 Method) Many competitive barbecue teams use the tried-and-true 3-2-1 method when cooking St. Louis Style Ribs. This recipe and video will show you how easy it is.


2 slabs St. Louis Style Ribs
yellow mustard
your favorite rib rub
1/4 cup butter
brown sugar
1/2 cup grape juice (or apple juice, beer, wine)
your favorite sauce


  • Flip the ribs, so that the bones are facing up. Using a paper towel, pull off the membrane and discard. Trim off the bones on each end. They're too small to be used as turn-in ribs. Trim off the flap of meat on the backside. Trim and remove any excess fat.
  • Rub the backside with mustard and rib rub. Let rest in the fridge for 15 minutes. Flip and rub the topside with mustard and rib rub. Let rest in the fridge while you heat your grill to 225F degrees.
  • Place the ribs on the grill meat side up. Smoke with the lid closed for 3 hours.
  • Place two sheets of heavy-duty aluminum foil on the counter. Top with 4-5 pats of butter, 1-2 tablespoons brown sugar, a liberal drizzle of honey and 1/4 cup juice. Place the ribs on the butter, meat side down. To the bone side of the ribs, add 4-5 more pats butter, 1-2 more tablespoons brown sugar and another drizzle of honey. Wrap tightly, crimping up the ends.
  • Place back on the smoker for 2 hours.
  • Remove from the smoker, and unwrap from the foil. Flip the ribs over. Brush with sauce. Return to the smoker for one more hour.
  • Remove from the smoker. Let rest a few minutes and slice. For competitions, select your 6 best bones for the judges.

  • For my ribs, I like to use a combination of Code 3 Spices Backdraft, 5-0 and Grunt Rubs along with Loot N Booty BBQ Everything Rub and some raw sugar. My go-to sauce is Code 3 Spices Patriot Sauce.
  • If you add more juice, your ribs will be more tender. If you're competing, be careful you don't add too much. Judges don't like their meat to completely fall off the bone. They like it to have a little bite.
  • Instead of grape juice, you can also use apple juice, beer or wine.

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Prep Time 45 minutes
Cook Time 6 hours
Total Time 6 hours 45 minutes
Servings 6
Calories 1108 kcal

Corn Bread Dressing by WilburGoltermann

2 recipes biscuits
1 recipe cornbread
1 stick butter
1 cup milk
1-1/2 to 2 cups chicken broth
6 hard boiled eggs
1 medium onion
3 to 4 stalks celery

Optional: Mushrooms, sausage, pecans, walnuts, etc.

Crumble biscuits and cornbread in a large bowl. Melt butter and pour over bread mixture blending well. Pour in milk, blending well. Add enough chicken broth to make mixture slightly wet. Chop eggs and add to mixture. Chop and saute onion till translucent and add to mixture. Remove veins from celery, chop and add to mixture. Salt and pepper to taste and add chopped optional ingredients. Mix well and adjust moisture as necessary with chicken broth. Stuff poultry and bake per instructions.

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Cranberry Chicken Salad Silver Grill by LorettaMach


1 cup celery
1/2 white or yellow onion
1 1/2 cup mayonaise
1 tsp cayenne
1 tsp black pepper
8 pieces of chicken
1 green apple
1/2 cup cranberries


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There are a few keys to making irresistible, crispy tofu. First of all, you want to choose the right kind of tofu. Extra-firm tofu is the only way to go, and I’ve found that the Trader Joe’s brand is the most firm of them all (plus, it’s only two dollars). It’s organic, too, which is important when you’re buying tofu because soy is conventionally treated with fertilizers, herbicides, and insecticides. Look for tofu in the refrigerated section by the produce.

Once you have your extra-firm tofu, the next step is to squeeze out as much moisture as possible. Water-logged tofu never gets super crispy. The key here is to slice the tofu into pieces before pressing it. Have you ever tried pressing a whole block, or even two halves? They just sit in soggy puddles. Slice them into smaller pieces to maximize the surface area. Press those, and you’ll extract more moisture—faster, too.

Last but not least, if you want to infuse your tofu with more flavor, I recommend adding sauce after it’s baked, rather than marinating it. Why? Water-logged tofu isn’t actually very good at absorbing flavor (something that I always suspected, which was confirmed by Deborah Madison, via Serious Eats). Dry tofu out in the oven to crispy perfection, and then cook it in sauce, or drizzle sauce on top. This tofu is perfect for tossing into any recipe with Asian flavors, or any recipe that could benefit from some hearty vegetarian protein.

1 block (12 to 15 ounces) of organic extra-firm tofu
1 tablespoon olive oil
1 tablespoon tamari* or soy sauce
1 tablespoon arrowroot starch or cornstarch


  1. Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
  2. To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows (see photos).
  3. Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
  4. Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the arrowroot starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
  5. Tip the bowl of tofu over onto your prepared baking sheet and arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges.
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Crustless Swiss Chard Quiche by RickMach


1/2 bunch Swiss chard (Spinach can be substituted for the Swiss chard.)
2 cloves minced garlic
1 medium chopped onion
1 minced jalapeno
1/2 c strong cheese (shredded Parmesan, crumbled goat cheese, feta, etc.)
6 eggs
1/4 tsp salt
1/2 tsp pepper


Preheat oven to 350 degrees F.Remove stems from Swiss chard leaves and set aside. Coarsely chop Swiss chard leaves and stems, keeping them separate.Heat 1 T olive oil in a large skillet over medium heat. Saute Swiss chard stems, onion, jalapeno, salt and pepper for 3 minutes. Add garlic and saute for 2 minutes more. Be careful not to burn garlic. Add Swiss chard leaves and saute until just wilted (about 1 minute).Whisk eggs in bowl. Add half of cheese.Coat pie pan with oil. Put vegetable mixture in pie pan. Add egg mixture.Bake 20 minutes. Put the rest of the cheese on top and bake for 10 more minutes or until knife inserted in center comes out clean. Broil for 1-2 minutes to brown top.Serve hot or cold.

Dijon And Honey Crusted Pork Tenderloins from

1 tablespoon plus 2 teaspoons extra-virgin olive oil
¼ cup coarse Dijon mustard
3 tablespoons honey
3 cloves garlic minced
2 to 3 small boneless pork tenderloins 2 1/2 to 3 pounds total
Kosher salt and freshly ground pepper to taste

  1. (Always skip if sous vide -- note that brining can make it hammier in taste.) If you have time, make the brine (see Note on the right side) and place the tenderloins in a container, add the brine to cover (you can also use a sturdy gallon-sized zippertop bag), and brine the tenderloins for 2 to 8 hours.
  2. Mix together 1 tablespoon of the olive oil, Dijon mustard, honey, garlic, salt (if you are brining the pork, skip the salt) and pepper until well blended. Smear the pork all over with the mixture to coat; at this point, you can cover the pork and refrigerate it for up to a day.
  3. Sous vide for 1-4 hours at 140-144.
  4. Heat pan to near smoking with butter and oil.
  5. Remove pork and dry with paper towels. Sear for less than 30s per side (or until nice sear).
  6. Dump contents of sous vide bag into pan used for searing. Reduce to make a sauce for the pork
  1. Preheat the oven to 375°F. Heat a large ovenproof skillet, preferably cast iron, over medium-high heat, and add the remaining 2 teaspoons of olive oil. Place the tenderloins in the hot pan (save the marinade left behind to use for roasting).
  2. Brown for 2 minutes on all sides, turning so that the entire outside gets nicely seared, about 10 minutes in total.
  3. Transfer the pan to the oven, spoon the rest of the marinade over the tenderloins and roast until an instant-read thermometer inserted into the center of the pork loins registers 140°F degrees, which could take anywhere from 15 to 30 minutes depending on the thickness of the pork loins. Let rest for 10 to 15 minutes before slicing.

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Easy Lasagne by DonnaWeatherly

1 1/2 lb ground beef
1 Large jar spagetti sauce
1 1/2 cup water
15 oz Ricotta Cheese (can substitute cottage cheese)
12 oz shredded mozzarella cheese (or substitute swiss cheese)
1/2 cup parmesan cheese
2 eggs 1/4 cup chopped parsley or parsley flakes 1 tsp. salt (or more) 1/4 tsp. pepper (or more) 8 lasagne noodles

Brown beef and season to taste. Drain off the fat. Add sauce and water. Simmer about 10 minutes. Combine remaining ingredients except lasagne noodles for the filling. Pour about 1 cup sauce on the bottom of a 9"x13" pan. Layer 3 uncooked lasagne noodles over the sauce. Cover with about 1 1/2 cups sauce. Spread 1/2 cheese filling over sauce. (Note: It doesn't matter if cheese mixture and sauce get mixed together while spreading.) Repeat layers of lasagne, sauce, and cheese filling. Top with last layer of remaining 3 lasagne noodles and sauce. Cover with aluminim foil and bak at 350 degrees F for 55 to 60 minutes. Remove foil and bak about 10 minutes longer. Allow to stand 10 minutes before serving.

* Lasagna noodles will expand to fill empty spaces when cooked. * Soften cheese mixture slightly for easier spreading.

Eggplantand Chickpea Curry by Susan Voisin


1 large eggplant
1 medium onion, chopped
1/2 red bell pepper seeded and diced
1 1/4 teaspoon cumin seeds
1 1/4 teaspoon ground coriander
1/2 teaspoon turmeric
1/8 teaspoon asafetida (or 1 clove garlic, pressed)
1 14-ounce can diced tomatoes (fire-roasted preferred)
2 teaspoons ginger paste or minced ginger root
1/2 teaspoon cayenne or other hot red pepper (less or more, to taste)
1 15-ounce can cooked chickpeas, rinsed and drained (or 1 1/2 cups)
1/2 cup water
1/4 cup minced parsley or cilantro
1/4 teaspoon garam masala (start with less and add more to taste)

  • Preheat oven to 400F.
  • Prick eggplant with a fork several times and place on a baking sheet.
  • Bake for 40-45 minutes, until eggplant is sunken and soft all the way through.
  • Remove from oven and set aside until cool enough to handle. Peel and chop the eggplant flesh.
  • Heat a non-stick skillet.
  • Add the onion and cook until it begins to turn golden.
  • Add the bell pepper and cook for a few more minutes.
  • Clear a spot in the center of the skillet and sprinkle the cumin seeds directly on the hot surface.
  • Stir and toast them for about a minute, until they become fragrant.
  • Stir them into the onions and peppers and add the coriander, turmeric, asafetida (or garlic), tomatoes, ginger paste, and red pepper.
  • Add the eggplant and cook over medium heat, pressing eggplant with the back of a spoon to break up large pieces, for about 10 minutes.
  • Add the chickpeas and enough water or chickpea cooking liquid to keep the mixture moist, cover tightly, and turn heat to low.
  • Cook for at least 15 minutes, stirring periodically, until sauce has thickened and flavors have blended. (You can hold this dish on low for up to 45 minutes while you prepare the rest of your meal, but add additional liquid as needed and don’t forget to stir, scraping the bottom.)
  • Just before serving, add parsley (or cilantro), garam masala, and salt to taste. Serve with rice or Indian bread.

  • I used freshly-made garam masala, which is more flavorful than most store-bought blends; depending on your spice blend, you may need to add more to get the right flavor. Garam masala recipes vary, but my current favorite is to combine 1 tablespoon black cardamom seeds, 1 cinnamon stick (about 2 1/2 inches long), 1 teaspoon cumin seeds, 1 teaspoon whole cloves, 1 teaspoon black peppercorns. Grind in coffee or spice grinder until powdered. Heat a small, dry pan. Add spices and toast just until fragrant, about 1 minute. Remove from heat, transfer to a bowl, and allow to cool. Once cool, store in a sealed jar for future use.
This recipe alone (no rice) is zero points on Weight Watchers Freestyle program.
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Ethiopian Style Chickpea Stew by Sharon123 via

Prep Time: 20 mins Total Time: 1 hrs 35 mins Servings: 6

About This Recipe:
"Chickpea stews with flavors similar to this one are often made in Ethiopia using ground roasted
chickpeas or even split peas. Here, the method is simplified but the stew's sweet, fragrant spice mixture, which Ethiopians call berbere, remains. If you're in a hurry, omit roasting the chickpeas and simply add them to the stew after they've been rinsed and drained (if you leave this out, you're missing out!). This recipe was inspired by a Whole Planet Foundation microcredit client who runs a chickpea roasting business. This stew is spicy, so start out with the lowest amount of cayenne. Some people have skipped the spice ingredients and just added 2-3 tsp. store bought or their own homemade berebere spice."


1 teaspoon sweet paprika

1 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/8-1/2 teaspoon cayenne
1/4 teaspoon ground fenugreek (optional)
1/2 teaspoon ground ginger
2 (15 ounce) cans chickpeas, rinsed and drained
3 tablespoons extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1 medium red onions, chopped
fresh ginger, peeled and finely chopped
1 (8 ounce) cans tomato sauce ( or crushed tomatoes-1 cup)
1 quart low sodium vegetable broth
1 lb red potatoes, cut into 1-inch chunks ( leave the skin on for more nutrition- try using half sweet potatoes)
4 carrots, peeled and cut into 1-inch chunks
lemon juice (optional)
yogurt (optional)
bread ( flatbread on the side)


  1. Preheat oven to 450°F
  2. Stir together paprika, salt, allspice, black pepper, cardamom, cloves, coriander, cayenne, fenugreek (if using) and ginger in a small bowl; set spice mixture aside.
  3. Toss chickpeas with a tablespoon of the oil on a large rimmed baking sheet and spread out in a single layer. Roast chickpeas, stirring occasionally, until somewhat dried out and just golden brown, 16 to 18 minutes; set aside.
  4. Meanwhile, heat remaining 2 tablespoons oil in a medium pot over medium heat. Add garlic, onion and chopped ginger and cook, stirring occasionally, until very soft and golden brown, 8 to 10 minutes. Stir in reserved spice mixture and continue cooking, stirring constantly, until spices are toasted and very fragrant, about 2 minutes. Stir in tomato sauce and cook 2 minutes more.
  5. Stir in broth, potatoes, carrots and reserved chickpeas and bring to a boil. Reduce heat to medium-low, cover and simmer until potatoes and carrots are just tender, about 20 minutes. Uncover pot and simmer until stew is thickened and potatoes and carrots are very tender, about 25 minutes more. Ladle stew into bowls and serve with flat bread on the side. Squeeze a little lemon over the stew and place a dollop of yogurt on top if you like.

Good served with rice, cous cous or pasta.

Note:. You may leave the tomato sauce out and use broth instead(some people are allergic to tomatoes).

For a twist, throw in a handful of raisins about 20 minutes before stew is done. It's a nice compliment.

Glorified Chicken by GlendaMach

Baked chicken breasts equal to 1 fryer or 1 baked chicken deboned
1 can cream of chicken soup, undiluted
1 c sour cream
1 stick melted margarine
1 to 1 1/2 c cracker crumbs
2 T poppyseed

Remove meat from bones, leaving in big chunks. Combine soup and sour cream. Stir chicken into this mixture. Place in 9 X 13 shallow pan. Make a topping of melted margarine, cracker crumbs and poppy seeds. Crumble over chicken mixture. Bake at 350 until brown and bubbly, about 25 to 30 min.

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Grilled Orange Chicken by Gale Friedrich

1 pound chicken breast, cut into strips
2 tablespoons fresh orange sections, optional
1/4 cup orange juice
1/4 cup olive oil
2 teaspoons lime juice (don’t leave this out!)
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt

  1. Combine everything and put in a large ziploc bag.
  2. You can freeze this and thaw out later; or you can refrigerate for at least one hour and use today.
  3. Grill for 6-8 minutes on a medium-hot grill.
  4. Can be baked, covered at 350. Not sure how long – maybe 40 minutes?

Hamburger Corn Pone Pie by LorettaMach

1 lb. ground beef
1/3 c. chopped onion
3 cloves garlic
2 t. chili powder
3/4 t. Worchestershire Sauce
1 c. canned tomatoes
1 can kidney beans
1 small package cornbread


Brown meat, onions, and garlic. Add seasonings and tomatoes. cover and simmer over low heat for 15 minutes. Add kidney beans. Pour all into a baking dish. Mix cornbread according to directions and pour over meat mixture. Bake at 400 for 20 minutes.

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Total Calories: 2024 Servings: 10 One serving: 200

Hamburger Quiche by GlendaMach

makes 2, can be frozen

1 1/2 lbs hamburger meat-often I use 1 lb
1/4 c green onion--I use regular if I don't have green onions
1/4 c bell pepper
4 eggs slightly beaten
1 c milk
1 c mayo
2 T cornstarch
dash pepper
2 c grated cheddar cheese (we use mild cheddar)
1 c swiss cheese
2 Unbaked pie shells (I definitely think Pillsbury rolled crusts in the refrigerated case are better than other brands although slightly higher)

Brown meat with onions and pepper, drain. Slightly cool before adding meat to the rest of the ingredients which have been mixed in large bowl. Pour into 2 unbaked pie shells. Bake at 350 for 35 to 40 min till inserted knife blade comes out clean

Hamburger Stew by Theresa Kalina via Judy Syler

Fay Young and GlendaMach have both tried it and thought it was very good---we both tweaked it a little to suit our tastes but thought you would enjoy....It is so easy---less than 30 min to make---tastes a lot like vegetable soup and.or stew to me....I didn't have rotels so just added celery, onion, garlic, cilantro, and a little jalapeño. Fay said she thought the dry minestrone soup is better.

1 lb. cooked hamburger meat
1 can diced tomatoes
1 can corn
1 can Rotel
1 can Ranch style beans
1 can mixed vegetables
1 can Progresso minnestroni soup

Add everything together. Do not drain the liquid from the cans. Heat and it is ready to serve. She said that it is better the next day.

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Hearty Skillet Stew by LorettaMach


2 cups chopped cabbage

2 medium carrots, chopped

1 medium potatoes cut into 1/2 inch

3/4 cup water

1/3 cup reduced sodium soy sauce

2 Tablespoons sugar

1/2 teaspoon cornstarch

1 teaspoon cold water


1. In a large nonstick skillet coated with nonstick cooking spray, brown steak with onion. stir in the cabbage carrots, potato, water, soy sauce and sugar: bring to a boil. Reduce heat; cover and simmer for 25 minutes or until carrots and potato are tender.

2. In a small bowl, combine cornstarch and cold water until smooth, stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

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Honey Garlic Chicken Stir Fry by LorettaMach

  • 1 tablespoon + 1 teaspoon vegetable oil divided use
  • 1 cup thinly sliced peeled carrots
  • 2.5 cups broccoli florets
  • Roasted Pineapple cubes
  • 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
  • 4 cloves garlic minced
  • 1/4 cup low sodium chicken broth or water
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 teaspoons cornstarch
  • salt and pepper to taste

  • Heat 1 teaspoon of oil in a large pan over medium heat.

  • Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.

  • Remove the vegetables from the pan; place them on a plate and cover.

  • Wipe the pan clean with a paper towel and turn the heat to high.

  • Add the remaining tablespoon of oil.

  • Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.

  • Add the garlic to the pan and cook for 30 seconds.

  • Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.

  • In a bowl whisk together the chicken broth, honey and soy sauce.

  • In a small bowl mix the cornstarch with a tablespoon of cold water.

  • Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.

  • Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.

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Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes


Honey Mustard Chicken by Cindy Armstrong

1/4 C melted butter
1/2 C honey
1/4 C mustard
1 Tbsp salt
1Tbsp curry powder

Roll chicken in mixture. Bake 1 hour at 375. If using boneless breasts, you probably only need to cook 30-45 minutes (watch and check around 30 min). Also, I actually just pour the remaining mixture into the baking dish with the chicken, then use as a sauce over rice and the cut chicken pieces.

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Hot NCrunchy Trout Or Chicken by Hudson on the Bend

From Cooking Fearlessly by Jeff Blank and Jay Moore. I had this at Hudson on the Bend Restaurant near Austin and loved it. It is purportedly a favorite of former news anchorman Dan Rather.

Prep Time: 15 minutes; Cook Time: 40 minutes; Total Time: 55 minutes


6 to 8 trout fillets, 8 oz. each (or boneless, skinless chicken breasts, pounded thin)
1/4 C. slivered almonds
1/4 C. sesame seeds
2 C. cornflakes
1/4 C. sugar
1-1/2 Tbsp. red chile flakes
1 Tbsp. salt
1 C. milk
2 eggs
1 C. flour
6 Tbsp. clarified butter
MangoJalapenoSauce and/or MangoJalapenoAioli


Toast almonds and sesame seeds in a dry skillet until lightly toasted. Set aside to cool.

Combine almonds, seeds, cornflakes, sugar, chile flakes, and salt in food processor. Pulse until coarse crumbs form, still crunchy. Empty onto platter or baking sheet.

Whisk milk and eggs to make an egg wash. Put flour in a flat dish. Dredge fish or chicken fillet in flour until well dusted. Pat off excess. Pass the dusted fillet through the egg wash, wetting entire surface. Place fillet in crumb mixture, lightly pressing crumbs on the fillet with the palm of your hand. Remove and shake off excess. Set aside on a dry sheet pan or cookie sheet until all fillets are breaded.

In a large, heavy saute pan, heat 6 tablespoons clarified butter to about 325 degrees, or until parsley sizzles when tossed in. Lay trout or chicken fillet in hot pan. Saute for about 3 minutes on each side. It will cook to a golden, crunchy brown. Turn fillet once. Place each fillet on a cookie sheet in warm oven (180 degrees) until you have completed this process for all fillets.

To serve as presented at Hudson's on the Bend restaurant, prepare Mango Jalapeno Sauce, then Mango Jalapeno Aioli. Place aioli on the plate first, with the fillet on top. From a squeeze bottle, squirt on stripes of plain Mango Jalapeno Sauce, which is orange-colored, on top of the fish. Serves 6-8.

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Mayflower Shepherds Pie by Richard Simmons

Prep 15 min, Cook 20 min, Bake 450 for 15 min.
1 pound extra-lean ground beef or turkey
Nonstick olive oil cooking spray
1 cup chopped onion
1 clove garlic, finely chopped
1/2 cup sliced carrots
1 can (14 1/2 ounces) beef broth
1 cup sliced mushrooms
1/2 cup frozen peas
2 tablespoons cornstarch
1 can (5.5 ounces) mixed vegetalbe juice
2 teaspoons Worcestershire sauce
1/2 teaspoon dried rosemary
1/4 teaspoon each salt and freshly ground black pepper
2 cups FargoGarlicMashedPotatoes
1 tablespoon grated Parmesan cheese

  1. Heat large nonstick skillet over medium heat. Add ground meat. Cook, stirring, until browned and crumbly, 4 to 6 minutes. Remove meat with slotted spoon to colander to drain. Drain any fat from skillet.
  2. Coat same skillet with cooking spray. Add onion, garlic, and carrots. Cook, stirring, about 2 minutes or until onion is softened, adding a little beef broth to prevent sticking and over browning as needed.
  3. Add remaining broth. Bring to boil. Reduce heat. Cover and simmer for 5 minutes or until vegetables are just tender.
  4. Add mushrooms and peas. Cook 1 minute more.
  5. Preheat over to 450 degrees.
  6. In small bowl stir cornstarch into mixed vegetable juice to dissolve. Add to cooked vegetables. Stir over medium heat until mixture thickens, about 2 minutes. Add Worcestershire, rosemary, salt, pepper, and browned meat. Transfer mixture to 2-quart casserole.
  7. Spread mashed potatoes over top of pie, or spoon on dollops of mashed potatoes. Swirl with fork to decorate. Sprinkle potatoes with Parmesan.
  8. Bake 15 minutes or until potato topping is golden brown and filling is bubbly.

Note: Any leftover cooked meat you may have can be chopped or ground, and used instead of the uncooked ground meat called for in the recipe. Start recipe with step 2.

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375 calories, 28 g protein, 16 g fat (38% fat), 30 g carbohydrate, 968 mg sodium, 77 mg cholesterol

Mayumis Yakisoba by LorettaMach


2 T. Sesame Oil

1/2 cup water

Chopped medium cabbage

1 Red Bell Pepper

2 Long Carrots peeled

Salt and Pepper

1 Bunch of Green Onions

Roasted Sesame Seeds


Mung Bean Sprouts


1/2-3/4 lb pork belly

3 shitake mushrooms

1/2 onion

topped with dried seaweed

Chop cabbage, Bell Pepper, Carrots, Onions, and any other vegetable.

Heat large Cephalon pan on high heat till warm. Add some sesame seed oil.

Add asparagus and stir fry till half done. Add cabbage and carrots and fry. When cabbage is transparent create a

well in the middle of the vegetables. Stack the 3 frozen soba noodles in the middle and top with the sauce from the 3 packets.

Add the 1/2 cup water and mix all the noodles well with the veggies and sauce. Top with green onion, sprouts, and sesame seeds.

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Mexican Chili by

1 Pound Very Lean Ground Beef
2 Tablespoons Chili Powder
1/2 teaspoon Salt
1/8 teaspoon Garlic Powder
1/8 teaspoon Red Pepper
1 teaspoon Ground Cumin Powder
1 cup water

Place your sauce pan on the burner and put the lean ground beef in it. Don't turn the burner on yet. Now mix the following spices together: Chili Powder, Salt, Ground Cumin Powder, Garlic Powder, Red Pepper. Turn your stove burner on to medium high and stir the beef until it is slightly browned. While stirring you will want to break the beef up into small pieces with your spoon. Now add the spices you just mixed together to the meat. Now that the spices are added mix them thoroughly into the beef until they are evenly distributed. Add and stir in water. Once you stir this in put the lid on your sauce pan and let it cook on a low setting for 25 minutes. This slow simmer allows the meat to absorb the blend of spices. Once it is done skim the grease off.

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Mexican Cornbread Casserole by LorettaMach

1 pkg cornbread mix (Jiffy)
1 can corn ( or handful of frozen corn)
1 lb sausage
1/2 small onion, chopped
1 cup frozen mixed veggies
1 c grated cheese
Cast iron skillet

  • Mix cornbread by package directions, add corn, and aside.
  • Brown meat and onion, add mixed veggies, salt and pepper to taste
  • Cook until veggies are tender
  • In lg skillet pour 1/2 cornbread mixture, cover with meat mixture, cheese, then remaining cornbread mixture.
  • Bake in preeated 300 degrees oven for 30 minutes

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Mung Beans Instapot by LorettaMach
  • Ratio = 1 part green mung beans : 3 parts water
  • Cook Time = 3-5 minutes (3 minutes for al dente, 5 minutes for more tender)
  • Release = 10 minute natural release, then release any remaining pressure

The perfect instant pot mung beans are cooked for zero minutes at high pressure. But this doesn’t actually mean they’re cooked for zero minutes. Keep in mind that it will take about 10 minutes to come to pressure and then there is a 10 minute natural release period before you flip the valve to release the remaining pressure.

The total cook time for zero-minute mung beans in the Instant Pot is actually about 20 minutes. 1 cup dry mung beans equals 3 cups cooked
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One Pan Healthy Sausage And Veggies by

Prep Time: 10 min
Cook time: 30 min

4 servings if seared with rice/quinoa


2 cups (~1 small) red potato
3/4ths pound green beans
1 large head of broccoli (~ 1 and 1/2 cups)
1 and 1/2 cups chopped bell peppers 2 large or 6-7 mini sweet bell peppers
9 ounces smoked sausage I use turkey or chicken, not ground sausage
6 tablespoons olive oil
1/4 teaspoon red pepper flakes optional
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper

Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese


  1. Preheat the oven to 400 degrees F.
  2. Line a large sheet pan with foil or parchment paper.
  3. Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve (see video above recipe), chop
  4. the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
  5. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.
  6. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
  7. If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
  8. Enjoy with rice or quinoa and fresh parsley if desired.

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One Pot Mujadara With Leeks And Greens by Melissa Clark (

Cookbooks will tell you that, in the Middle East, mujadara is the essence of comfort food, a humble dish made from pantry staples. To that I will add how easy it is to make.

The only part that needs some attention is the frying of the onions (or in this case, leeks). To get them crisp, you have to cook them until they are deeply brown and darker than you might be comfortable with. But without the deep color, you don’t get the crunch. Just make sure to take them off the heat before they burn. You want the majority to be mahogany, not black (though a few black strands would be O.K.).


1 cup brown or green lentils
2 leeks, white and light green parts only, roots trimmed
2 ¼ teaspoons salt, more as needed
¼ cup extra-virgin olive oil
2 garlic cloves, minced
¾ cup long-grain rice
1 ½ teaspoons ground cumin
½ teaspoon ground allspice
¼ teaspoon cayenne
1 bay leaf
1 cinnamon stick
4 cups trimmed and chopped spring greens (chard leaves, spinach, kale, mustard or a combination)

  1. Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
  2. Meanwhile, halve leeks lengthwise; run under warm water to release any grit. Thinly slice leeks crosswise.
  3. Heat oil in a Dutch oven or large pot over medium-high heat. Add leeks and cook, stirring occasionally, until golden brown and crispy, 5 to 10 minutes. Transfer half the leeks to a bowl to use for garnish and sprinkle with 1/4 teaspoon salt.
  4. Stir garlic into the pot with the remaining leeks and cook for 15 seconds until fragrant. Stir in rice and sauté 2 minutes. Stir in cumin, allspice and cayenne; sauté 30 seconds.
  5. Drain lentils and stir into pot. Add 4 1/4 cups water, 2 teaspoons salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens in a colander and spread damp leaves over lentil mixture. Cover and cook 5 minutes more, until rice and lentils are tender and greens are wilted. Remove from heat and let stand, covered, for 5 minutes. Serve sprinkled with reserved crispy leeks.

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Recipe Comments
This is a staple dish from my husband's side of the family, but we brown onions not leeks, and do it separately. Therefore we use much less oil for the mujadara itself. My family seasons it as they like at the table, using the onions, Greek yogurt, and/or Siracha Melissa-style.

Swap out the rice for bulgar wheat and I find that the texture of the dish is far superior.

I also had trouble w/ the leeks. Not so crispy - more like soggy. I spread them on an baking sheet and put them under the broiler on low which helped quite a bit.

I have made this recipe several times, but today's variation was the best. We didn't have greens, so I used cauliflower and sautéed cherry tomatoes instead. Squeezed juice from half lemon on at end. Most importantly, simmered lentils for five minutes without rice, then added basmati rice! In the past, the rice had always gotten mushy before the lentils were done.

I grew up w/ Lebanese grandparents nearby & this was 1 of our staples. It's a complete protein too. I also often use bulgur wheat instead of rice, & have never used anything but yellow onions cooked dark brown in oil. Some saved for the top. It's meant to be eaten at room temp, after a few hrs on counter, & is often better next day. We had a gr. salad w/ oil & lem. dressing, & lots of my g'ma's homemade "Syrian" bread, as she called it. So good.

You need to preheat your pan, then pour in the oil; wait until it begins to shimmer; put a few slivers of leek in. If they immediately begin to sizzle, add the rest. If your oil is not hot enough you are going to soak it all up with the leeks, creating a greasy mess. If the leeks brown too quickly, lower the heat. Be sure to turn frequently, shaking the pan to distribute leeks evenly. I used one huge leek in an 11" steel skillet. Also, be sure leeks are dry before frying. It took 15 min.

I'm Lebanese and Armenian and have been making this for years. I cook the rice and lentils in chicken broth. When they're done I let them sit for about 10 minutes. Then I add fresh or frozen spinach, fresh minced garlic, feta cheese and kalamata olives (pitted and quartered). I finish it off by squeezing the juice of a lemon over it--depending on the size of the lemon.

Nutritional analysis per serving (6 servings) 303 calories
9 grams fat: 1 gram saturated fat, 6 grams monounsaturated fat, 1 gram polyunsaturated fat
44 grams carbohydrates: 4 grams dietary fiber, 2 grams sugars
10 grams protein
279 milligrams sodium

Oven Fried Chicken by Loretta's Grandmother Bluhm


  • Dip chicken in flour and pepper and brown in oil in a skillet.
  • Put in the oven in foil and cover with foil.
  • Put water on the outside of the foil.
  • Bake 1 hr or more at 325F.
  • To check for doneness -- check the drumstick to see if meat pulls easily away from the bone.

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Pulled Pork by Good Housekeeping

  • 1 medium onion, chopped
  • 1/2 cup(s) ketchup
  • 1/3 cup(s) cider vinegar
  • 1/4 cup(s) packed brown sugar
  • 1/4 cup(s) tomato paste
  • 2 tablespoon(s) sweet paprika
  • 2 tablespoon(s) Worcestershire sauce
  • 2 tablespoon(s) yellow mustard
  • 1 1/2 teaspoon(s) salt
  • 1 1/4 teaspoon(s) ground black pepper
  • 4 pound(s) boneless pork shoulder blade roast (fresh pork butt), cut into 4 pieces

Other ingredients from other recipes to consider adding:
  • 1 tablespoon chili powder
  • 2 large cloves garlic, crushed
  • 1 1/2 teaspoons dried thyme
  • 1/2 cup chicken broth
  • liquid smoke

In 4 1/2- to 6-quart slow-cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce. Cover slow cooker with lid and cook pork mixture on low setting as manufacturer directs, 8 to 10 hours or until pork is very tender. With tongs, transfer pork to large bowl. Turn setting on slow cooker to high; cover and heat sauce to boiling to thicken and reduce slightly. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary. Spoon pork mixture onto bottom of sandwich buns; replace tops of buns. Serve sandwiches with pickles, potato chips, and hot sauce if you like.

Quaker Oats Meat Loaf by Ora Grimes (Loretta's great aunt)


1 cup tomato sauce
3/4 cup uncooked oats
1 egg beaten
1/4 cup chopped onion
1 tsp salt
1/4 teaspoon pepper
1 1/2 lb ground meat

1/4 cup brown sugar
1/4 cup ketchup
1 tablespoon prepared mustard


Combine all the meat loaf ingredients together except the meat. Mix well. Add ground meat and mix lightly but thoroughly. Pug in a loaf pan. Mix topping ingredients and put on top of loaf. Bake 1 hour at 350 degrees F.

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Roasted Vegetable Crepes by

Serves 5


Use your favorite Crepe batter.


2 medium zucchini, cut into bite-size pieces (about 2 cups)
1 green bell peppers, cored, seeded and cut into bite-size pieces (about 1 cup)
1 medium sweet onion, coarsely chopped (about 3/4 cup)
2 cups grape tomatoes
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon dried thyme
coarsely ground black pepper
5 ounces brie cheese, softened


Preheat oven to 350F. To prepare filling, place zucchini, bell pepper, onion, and tomatoes in a large baking pan. Drizzle with olive oil. Add salt, thyme, and pepper. Roast 30 minutes or until tender. Stir periodically. Makes about 3 cups.

While vegetables are roasting, cook crepes and cool on wire rack.

Spread two tablespoons cheese on half of each crepe. Top with about 1/3 cup roasted vegetables. Fold in half then in half again.

Saag Paneer by

  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne
  • Kosher salt
  • 3 tablespoons plus 1 1/2 tablespoons vegetable oil
  • 12 ounces paneer, (Indian cheese, either store-bought or made from my recipe, recipe follows), cut into 1-inch cubes, see Cook's Note*
  • 1 (16-ounce package) frozen chopped spinach
  • 1 medium white onion, finely chopped
  • 1 (1-inch thumb) ginger, peeled and minced (about 1 tablespoon)
  • 4 cloves garlic, minced
  • 1 large green serrano chile, finely chopped (seeds removed if you don't like it spicy!)
  • 1/2 teaspoon store-bought or homemade garam masala, recipe follows
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 cup plain yogurt, stirred until smooth

Paneer: Homemade Indian Cheese
  • Cheesecloth
  • 8 cups whole milk
  • 1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note*

Aarti's Hot Homemade Garam Masala:
  • 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
  • 3 tablespoons whole cloves
  • 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
  • 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional

  1. In a large bowl, whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil. Gently, drop in the cubes of paneer and gently toss, taking care not to break the cubes if you're using the homemade kind. Let the cubes marinate while you get the rest of your ingredients together and prepped.
  2. Thaw the spinach in the microwave in a microwave-safe dish, 5 minutes on high, then puree in a food processor until smooth. Alternatively, you can chop it up very finely with your knife.
  3. Place a large nonstick skillet over medium heat, and add the paneer as the pan warms. In a couple of minutes give the pan a toss; each piece of paneer should be browned on one side. Fry another minute or so, and then remove the paneer from the pan onto a plate.
  4. Add the remaining 1 1/2 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Now here's the important part: saute the mixture until it's evenly toffee-coloured, which should take about 15 minutes. Don't skip this step - this is the foundation of the dish! If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
  5. Add the garam masala, coriander and cumin. If you haven't already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
  6. Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1/2 cup of water, stir, and cook about 5 minutes with the lid off.
  7. Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Once the yogurt is well mixed into the spinach, add the paneer. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.

Paneer: Homemade Indian Cheese (12 Oz)
  1. Line a large colander with a large double layer of cheesecloth, and set it in your sink.
  2. In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
  3. Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
  4. Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
  5. Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
  6. Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes

Aarti's Hot Homemade Garam Masala:
  1. Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using into a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

Cook’s Note
  • *Paneer is very easy to make at home, and my recipe is quick, easy, and delicious. I also think homemade has a better texture than anything store-bought. If you'd like to buy it, this cheese is available in better supermarkets as well as specialty Asian markets. *If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.

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Sesame Ginger Tofu by LorettaMach

  • 14 ounces Tofu, firm or extra firm
  • 1/3 cup Blue Agave or Honey
  • 3 tablespoons Tamari
  • 3 tablespoons Ginger, finely chopped
  • 2 tablespoons Sesame Oil (use the variety that is not toasted)
  • 2 tablespoons Rice Vinegar
  • 2 cloves Garlic, finely chopped
  • 1 teaspoon Red Pepper Flakes
  • 1/4 cup Flour
  • 1 tablespoon Canola Oil
  • 1/4 cup Sesame Seeds, lightly toasted
  • 6 Green Onions, chopped

  1. Press tofu with a Tofu press or a with two plates to get rid of the excess water.
  2. While your tofu is pressing, combine the blue agave (or honey), tamari, ginger, sesame oil, rice vinegar, garlic, and red pepper flakes in a sauce and bring to a simmer.
  3. Cube the tofu after you have drained the water. Dip the tofu in the flour lightly.
  4. Next you can either fry your tofu or bake it. It obviously tastes better fried but baking is much healthier and it is still quite tasty baked.
  5. To Fry: Fry the tofu in canola oil until golden brown.
  6. To Bake: I marinated the tofu for about 30 minutes before baking. Then I baked the tofu 30 minutes at 350.

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Smoked Pulled Pork Butt by RickMach


1 8-10 pound bone-in pork shoulder roast AKA Boston butt
2-3 Tablespoons yellow mustard
1/4 cup Homemade BbqSweetRubPorkChicken
1 Tablespoon Homemade BBQ Sweet Rub for later use

  1. Preheat your smoker to 225 degrees F for indirect smoking.
  2. Remove your roast from the packaging and wipe it down on all sides with paper towels, cleaning off any small bone fragments or extra liquid on the exterior.
  3. Slather the entire exterior of the pork shoulder with the yellow mustard.
  4. Season your pork roast on all sides, top and bottom, with the Homemade BBQ Sweet Rub. Don't worry about rubbing the seasoning into the meat, just be sure it is liberally coated all over.
  5. Place your seasoned roast on the smoker fat side up, preferably in the middle of the grate avoiding any direct hot spots.
  6. Close the lid and smoke the pork until it reaches an internal temperature of at least 195 degrees F. You can cook to 201 degrees F if you like softer pork. This process can take anywhere between 15-20 hours, depending on the consistency of heat in your smoker and the size of your pork shoulder.
  7. Remove the pork shoulder from the smoker and wrap tightly in foil. Allow the roast to rest for at least an hour before shredding.
  8. Pull apart the shoulder, discarding any chunks of fat or gristle. Sprinkle the roast with an additional tablespoon or so of the Homemade Sweet BBQ Rub. Serve and enjoy

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Spaghetti Pie

6 oz. spaghetti
2 eggs
1/4 cup Parmesan cheese
1 lb ground beef
15 1/2 oz jar of speghetti sauce
11 oz can of corn
1 small bell pepper
4 oz. mozzarella cheese

Cook spaghetti. Beat eggs. Add spaghetti and Parmesan cheese to eggs and mix well. Line a 9x13" pan with mixture. Brown ground beef. Mix meat, sauce, and corn. Spread over the top of the spaghetti mixture. Cut bell pepper into strip and put on top. Cover with grated mozzarella. Bake for 25 minutes at 350 degrees F.

Sweet Potatoand Black Bean Enchiladas by LorettaMach


12 Corn tortillas
1/2 cup Queso Fresco
1 Avocado, diced
1/4 cup cilantro

1 medium sweet potato peeled and diced
1 medium zucchini, diced
1/2 cup corn, thawed
1 medium onion diced
2 tsp. olive oil
1 tsp lower sodium soy sauce
1 cup low sodium fat free refried black beans

2 cups Low Sodium vegetable broth
3 Tbsp, tomato paste
11/2 tsp ground cumin
1 tsp. Mexican oregano
2 garlic cloves
1/2 cup tomato puree
1/2 tsp. salt
1 tsp. chili powder


  1. Preheat oven to 400 degrees
  2. place sweet potatoes, zucchinin, corn, and onion on a foil-lined sheet pan. Drizzle with oil and soy sauce and roast until tender- @20 minutes
  3. Combine sauce ingredients in a saucepan and bring to a simmer. Whisk lightlyand continue to cook until thickened. Remove from heat and set aside.
  4. Place roasted veggies in a bowl and combine with black beans.
  5. Spread 1/2 cup of sauce in the bottom of a 9 X 13 pan
  6. Warm tortillas in microwave to make pliable. Place a spoonful of filling on each tortill and roll up. Place seam side down in dish. Repeat until filling is gone. Pour remaining sauce over enchiladas and bake 30 minutes.
  7. Remove from oven and garnish with queso fresco, avocado, and cilantro.

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Makes 6 servings, 2 enchildas each.
Calories: 270/ Total Fat: 7g
Sat. Fat: 2g/ Sodium: 590mg
Total Carb: 47g
Dietary Fiber: 9g/ Protein: 9g

Taco Salad by LorettaMach


1 lb ground beef
1/4 cup onion
1 16 oz. can ranch style beans
1/2 cup water
1/2 cup Catalina Dressing
1 T. chili powder

Salad: 4 cups shredded lettuce
1 large diced tomato
2 cups shredded cheddar cheese


Brown meat and drain. Add onion, beans, dressing, water, and chili. Let simmer.

Salad: combine meat & salad fixings in a large bowl and toss gently. Serve with Doritos.

Optional: sour cream, salsa, etc..

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Texas Red Chili Siye Competition by Randy Tillotson

( first made in 2006 )
  • 6 Pounds lean course ground chuck (or Brisket) (or 1 lb)
  • 2 Large onions diced (or 1/3 onion)
  • 5 Dashes Tabasco Sauce (or 1/2 dash)
  • 1/3 cup Chopped Garlic (or 1 T)
  • 2 t Oregano (or 1/3 tsp)
  • 2 t Black Pepper (or 1/3 tsp)
  • 2 t Cumin (or 1/3 tsp)
  • 2 t Curry Powder (or 1/3 tsp)
  • 12 ounces Chili Powder (or 2 oz)
  • 6 t Salt (or 1 tsp)
  • 12 t Kitchen Bouquet (or 2 tsp)
  • 3 16oz cans Tomato sauce (or 8 oz)
  • 3 16oz cans Stewed tomatoes (or 8 oz)
  • 3 16oz can Rotel Tomatoes (mild) (or 8 oz)
  • 1 6oz can smoked chipotle peppers ( finally diced ) (or 1 oz)

  1. Brown Beef in 3 T Olive Oil (or 1/2 T) over high heat.
  2. Add onions, Chipotle Pepper w/ sauce to meat.
  3. Combine Garlic, Oregano, Pepper, Cumin, Curry & Chili Powder and mix well & fold into the meat.
  4. Add Kitchen Bouquet, Tabasco, Tomato Sauce, Rotel & Stewed Tomatoes & simmer 2 hours.
  5. Add Salt if needed, Add Flour to thicken, Add Beef Broth to thin out.

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Tofu And Veggie Stir Fry by LorettaMach


3 tbsp. canola oil

1 container (14 oz.) extra-firm tofu-drained, cubed and patted dry

2 tbsp. hoisin sauce

1 tsp. sugar

1 tsp. toasted sesame oil

8 oz. cremini mushrooms, sliced

2 leeks, white and light green parts only, halved lengthwise and thinly sliced crosswise

2 cups frozen peas

3 cups cooked rice


1. In a large skillet or wok, heat 1 tbsp canola oil over medium-high heat. Add the tofu in a single layer, Cook, without stirring, until browned on the bottom ( about 4 min.), then cook, stirring gently, until browned on all sides, about 6 minutes more. Transfer to a medium bowl and toss with the hoisin sauce, sugar, and sesame oil; season.

2. In same s\killet, heat the remaining 2 tbsp canola oil over medium-high . Add the mushrooms, toss to coat and season. Cook, without stirring, until browned, about 2 min., then cook, stirring, until any liquid evaporates, about 2 minutes more. Add the leeks and cook, stirring, until crisp-tender about 2 min. Stir in the peas and cook until heated through about 2 min. Gently stir in the tofu; season. Serve with rice.

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Rachel Ray magazine. Joseph made this wonderful dish on June 23rd 2014

Turkey Dressing by Amanda Michal (Nana)


1 jalepeno cornbread
2 regular cornbread
4-6 pieces of crumbled toasted white bread
1 pks crushed saltine crackers (4 pks to a box)
1 grated apple
3 to 4 stalks celery
4 hard boiled eggs
1 med chopped onion
Salt and pepper to taste (maybe 2 tsp. of each)
1 lb giblets (bought at market, no liver)
6-8 Garlic cloves (I usually 2x or 3x this amount) Turkey/chicken broth (Note: I added juice of bagged turkey (1 quart) + 2 quarts of bullion liquid + 1 quart with the boiled gizzards and it still needed more water.)
2 cans Chicken Broth (14 oz)

Other optional ingredients:

Nana sometimes adds 1 lb of browned hamburger meat to the dressing instead of giblets
1 small jar pimentos
1 small can green chili peppers


Bake jalapeno cornbread and regular cornbread ahead--crumble with crumbled toasted white bread and crushed crackers. Boil onion, celery, giblets in at least 1 quart water till done. Add grated apple, cooked meat, celery, hard boiled eggs, chopped onion, and broth/liquid. Add salt and pepper to taste. Add cooked meat and turkey broth from baked turkey. Bake 45 minutes at 350. Stir, reduce heat and cook until done. Hers looks really soupy--may add canned chicken broth if needed for extra juice.

Vegan Thai Curry Vegetables by LorettaMach


One 13 1/2-oz can coconut milk (do not shake can)

1 Tbl vegetable oil

1 lb firm tofu

1/2 cup vegetable stock

4 teasp. soy sauce

4 tsp. brown sugar

6 Tablespoons Thai Green curry paste ( Thai Kitchen)

1/2 cup diced onion

2/3 cup diced red bell pepper

2/3 cup diced zucchini or summer squash

2/3 cup sliced bamboo shoots, rinsed and drained

1 cup green beans cut into 1 1/2 inch length

2/3 cup peeled sweet potato ( subs. eggplant)

2/3 cup diced Asian eggplant

1 lime

8 large basil leaves, cut into thin chiffonade


Step 1:

Open the can of coconutmilk without shaking it. spoon 6 Tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remainingcontents into a medium bowl, and mix well. In the medium bowl, combine

vegetable stock, soy sauce, and brown sugar. Stir until the sugar is dissolved.

Step 1.5 Coat a large skillet with vegetable oil and place over medium heat. Arrange tofu cubes in a single layer. Cook until lightly browned on bottoms, about 5 minutes. Flip and cook another 5 minutes. Transfer tofu to a plate.

Step 2

Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper,

zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.

Add tofu.

Step 3

Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.

Step 4

To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. Serve over jasmine rice.

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Vegetarian Stuffed Bell Peppers by LorettaMach


1/2 cup of quinoa

4 yellow, orange, or red bell peppers ( sliced in half lengthwise)

3 Tablespoons olive oil

1/4 cup red onion or shallots, diced

1/2 fresh chile pepper ( seeded and minced)

2 to 3 cloves garlic, chopped finely

1 1/2 cups fresh corn kernels or (can chickpeas)

4 cups spinach, washed well, stemmed, and chopped, or ( chard or kale)

1/4 cupt chopped fresh cilantro, parsley, or basil

salt and pepper

1/2 cup feta cheese crumbled ( queso fresco, ricotta, or goat cheese)


In a small saucepan, bring 1 cup of water to a boil for the quinoa. Add a pinch of salt, and then add the quinoa. Stir, then cover and simmer over low heat until the grains are tender and begin to look starry and luminescent, about 15 minutes. Turn off the heat and set aside.

Remove the seeds and membranes of the peppers. In a large saucepan, bring 6 cups of water and 1 teaspoon of salt to a lively simmer. Add the pepper halves and simmer until slightly tender, about 5 minutes. Remove the peppers and drain and excells water . Transfer to a baking dish for later.

In a large skillet, heat 2 Tablespoons of the oil. Add the onion and chile pepper, and cook over mediium heat for 3 minutes, until slightly softened.

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Vegetarian Unstuffed Zucchini by by Bobbi Quass via Jon Little

2 T. olive oil
2 medium zucchini, sliced
3 medium ripe tomatoes, in chunks
14 oz. garbanzo beans, canned
1/2 c. onion, chopped
1 t. garlic, minced
3/4 t. basil, dried
1/4 t. black pepper
1/4 c. parmesan cheese
1 t. Tabasco sauce
1/4 t. salt

Heat oil in deep skillet and add all ingredients except for the parmesan cheese and the beans. Add beans. Stir to mix. Cook at medium for 5-10 minutes. Add parmesan cheese and mix. Serve over white rice.

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Wild Mushroom And Gruyere Tart by

  • 1/2 cup whole-milk ricotta cheese
  • 1 large egg yolk
  • 2 teaspoons plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup crème fraîche or sour cream
  • 1 1/2 pounds assorted fresh wild mushrooms (such as chanterelle, oyster, or stemmed shiitake), sliced
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon butter
  • 1 bunch green onions, thinly sliced on diagonal (about 1 1/2 cups)
  • 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
  • 1 large egg yolk, beaten to blend with 1 teaspoon water (for glaze)
  • 4 ounces thinly sliced Gruyère cheese

Optional Herb Salad:
  • 6 tablespoons fresh Italian parsley leaves
  • 1/3 cup 1/2-inch pieces fresh chives
  • 3 tablespoons fresh tarragon leaves
  • 3 tablespoons fresh chervil leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lemon juice
  1. Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons of oil and blend. Transfer ricotta mixture to bowl; fold in crème fraîche.
  2. Heat the remaining 2 tablespoons of oil in a heavy large skillet over medium-high heat. Add mushrooms and sauté for 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté until mushrooms are tender, about 4 minutes longer. Mix in green onions.
  3. Preheat oven to 400°F. Roll out puff pastry on a lightly floured surface to a 13x9-inch rectangle. Using a sharp knife and starting 1/4 inch in from the edge, cut scoreline around the entire perimeter of dough, cutting halfway through. Brush 1/4-inch dough border with glaze. Transfer dough to an ungreased heavy baking sheet. Spread ricotta mixture over dough, inside the border. Top with half of the mushrooms, half of Gruyère, then remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts about 25 minutes.
  4. Cut tart into rectangles. Transfer to plates. Garnish with herb salad.

Optional Herb Salad:
  • Toss herbs with oil and lemon juice in small bowl. Season with salt and pepper.

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Desserts dessert.png


Angel Delight by Amanda Michal (Nana)

1 stick butter
1 cup flour
½ cup pecans

Layer 1:
1 8 oz cream cheese
1 cup powdered sugar
1 cup cool whip

Layer 2:
1 large instant pudding (choose you favorite flavor)
3 cups cold milk

cool whip
chopped pecans (may substitute chocolate shavings, coconut, etc. based on pudding choice)

Melt butter, add flour and pecans. Pat in a 9”x13” pan and bake at 350 degrees for 20 minutes or until brown. Mix cream cheese, powdered sugar, and cool whip. Spread over cool crust. Mix pudding and milk and spread over pan. Top with cool whip and decorate with chopped pecans.

(For variety, mix vanilla and chocolate puddings.)

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Apple Cake by Georgia Copeland

1 1/2 c. wesson oil
2 t. vanilla
2 c. sugar
1 t. cinnamon
2 beaten eggs
1/2 t. nutmeg
3 c. sifted flour
3 c. chopped apple
1 t. soda
1 c. pecans or walnuts

Cook about 1 hr. @ 350' test with toothpick. Glaze if desired. This cake freezes well.

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Banana Bread Pudding With Rum Sauce by RickMach

I might omit the rum for the kiddies. big grin Serves 8-10

1 pound French-style bread
4 cups Milk
3 Eggs
1 cup Granulated sugar
2 Tablespoons Vanilla
4 Bananas
1 teaspoon Cinnamon
1/8 teaspoon Nutmeg

Sauce: 8 Tablespoons Butter
1 1/2 cups Granulated sugar
1/4 cup Dark rum

Tear the bread into medium-sized pieces. Add them to a large bowl. In a separate bowl, whisk together the milk, eggs, sugar, vanilla, cinnamon and nutmeg. Peel and mash the bananas and add them to the milk mix. Add to the bread and toss well. Allow to sit for 20 minutes. Pre-heat the oven to 350. Lightly oil a 9x13 casserole dish. Add the mixture to the pan and bake for 1 hour (or until firm and lightly browned).

Make the sauce while the pudding bakes. Cream together the butter and sugar in a saucepan over low heat. When blended, remove the pan from the heat and whisk in the rum. Serves warm over the bread pudding.

Banana Cream Pie by HannahJoyMach

1 1/4 cup Graham cracker crumbs
3 tablespoons sugar
1/3 cup butter

2 packages instant banana cream pudding
8 oz whipped topping
1 1/2 teaspoons vanilla
1 1/4 cup milk
2 ripe bananas, sliced

Combine crumbs and sugar in medium-sized bowl. Stir in melted butter until thoroughly blended. Pack mixture firmly into 9-inch pie pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim. Bake in 350 degree F oven for 8 minutes, cool chill, and fill.

In a mixing bowl, combine instant pudding, milk, and vanilla. Mix until well blended and the pudding is firm. Stir in 4 oz of whipped topping. Fold in 2 bananas. Put filling in cooled crust. Top with the remaining whipped topping.

Banana Nut Cake by Ann Sellers

  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 2 eggs
  • 3 bananas (soft)
  • 2 cups of flour
  • 1 teaspoon soda
  • 4 tablespoons buttermilk
  • 1/2 cup pecans
  • 1 teaspoon vanilla

  1. Preheat oven to 350.
  2. Sift flour and soda together.
  3. Cream butter and sugar.
  4. Add eggs.
  5. Stir in bananas.
  6. Alternatively add flour/soda and buttermilk
  7. Add vanilla and nuts.
  8. Pour into a buttered pan (this can be done in a loaf pan)
  9. Bake for 55 to 65 minutes

To make party sandwiches, cut thin and spread with pineapple and cream cheese.

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Banana Pudding by NewSwedenCookbook


vanilla wafers (prefer Nabisco's "Nilla")


Make custard by scalding 2 cups milk in double boiler. Add 1 T flour in cold milk before heating. Beat 3 eggs. Add 3/4 cup sugar. Pour milk over eggs and return to double boiler until thickened. Remove from fire. Add vanilla wafers, bananas, custard until all is used.

Bittas Oil Pie Crust by Bitta Maeker

  • 1 1/2 c flour
  • 2 T sugar
  • About 1/2 t salt
  • Dash of vinegar. ( I used about 1/2 t)
  • 2 T cold milk
  • 1/2 c oil

  1. Mix and form into ball.
  2. Lightly flour pie plate and put ball into pie plate and press with hands into pie plate to form crust. ( I used 10 in plate)

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Blueberry Banana Cream Pie by Mona Belmont

12 oz. Cool whip - 740 calories
3/4 cup sugar - 576 calories
8 oz. fat free cream cheese - 480 calories
1 blueberry pie filling - 700 calories
4 bananas- 420 calories
2 graham cracker crusts - 1600 calories

Layer bananas on the crusts. Cream together cream cheese, and sugar. Fold in 8 oz. cool whip. Put mixture on top of bananas. Pour filling over the top of the two pies. Decorate with remaining cool whip.

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serving size - 1/8 pie, 16 servings. 282 calories per slice.

Bread Pudding by Ola Läufers ( Amanda (Nana) Michal's Mom )


4 large biscuits (canned size; she baked biscuits every morning and would use the extras in this pudding.)
2 cups milk
3 medium sized eggs
1 c - 2c sugar
1/2 - 1t vanilla
1/2 stick butter
1c coconut and raisins as desired


Tear up biscuits and soak in milk for at least 30 minutes. Add the remaining ingredients. Bake 350 for about 40-45 min.

Serve with lemon or any sauce you like...or just plain!

I watched mom do this and wrote only approximate measures as neither ever measured anything.

Bread Pudding NYT by LorettaMach


2 cups Fat-Free Milk
1 cup Heavy Cream
1/8 cup golden raisins
1/8 cup toasted pecans
2 Tablespoons unsalted butter, more for greasing pan
1/2 Tablespoon vanilla
1/3 c. sugar
Pinch salt
1/2 loaf brioche cut into 2-inch cubes ( 4 to 5 cups)
4 eggs, beaten

Optional add-ins:
More vanilla, splash of bourbon, nutmeg


Step 1

In a small saucepan over low heat, warm milk, butter, sugar, and salt. Meanwhile, butter a 4 to 6 cup baking dish. I toasted the bread cubes in the oven on low heat for a few minutes until they felt lightly hard then placed in pan. Also, I toasted pecans on a higher heat, chopped them, and placed in pan with raisins. Continue cooking until butter melts; add vanilla. After it's cooled add the beaten eggs and whisk. Pour mixture over bread cubes. Let soak for an hour or more.

Bake at 350 degrees for @ 45 minutes or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

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NOTE: This is a single recipe that fit into an 8X8 glass pan

I doubled this recipe so as to use the entire Brioche loaf. I used 2 8X8 glass pans and 1 loaf glass pan.

Bread Pudding With Bourbon Sauce by RickMach

The key for this one and any bread pudding (that is not listed on the recipe) is to use the cheapest white bread you can buy. I used some of the 59 cents/load HEB brand thin sliced white bread. The bread I had was fresh so I put it in the oven while I was baking something else and dried it out a little before using it in the recipe.

Ingredients for pudding:
3 eggs
1 ½ t Nutmeg
1 ½ t Ground cinnamon
2 ¼ c Milk
½ c Chopped pecans
1 Chopped apple
1 ¼ c sugar
1 ½ t Vanilla extract
¼ c Unsalted butter
½ c Raisins
5 c Stale french bread cubed (or cheap white bread or )

Ingredients for sauce:
2 c Icing sugar
2 eggs
½ lb Unsalted butter
¼ c Bourbon whisky

With an electric mixer, beat eggs until frothy (about 3 minutes). Add sugar, nutmeg, vanilla, and cinnamon. Beat until well blended. In a sauce pan, heat the butter and milk until the butter melts (but do not allow it to boil). In a large bowl, mix together raisins, pecans, and bread cubes. Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes. Preheat oven to 350 degrees F. Lightly grease individual ramekins or a large loaf pan. Add the apple to the bread pudding and spoon mixture into the baking container. Place in oven and immediately reduce heat to 300 degrees F and bake for 40 minutes. Increase heat to 425 degrees F and bake for another 15 minutes until nicely browned.

To make the bourbon sauce, combine eggs and icing sugar. Melt butter in a double boiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly. Allow to cool and add bourbon. Serve over bread pudding. NOTE: This makes a lot of sauce so I think you could cut in ½ and it would be enough for one bread pudding.

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Brookes Best Bombshell Brownies by RickMach

"These brownies are the bomb! I've found the perfect combination of ingredients to make the fudgiest brownies yet... Enjoy!"

1 cup butter, melted
3 cups white sugar
1 tablespoon vanilla extract
4 eggs

1 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon salt
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended. Sift the flour, cocoa powder, and salt in a bowl. Gradually stir flour mixture into the egg mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

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Buche De Noel Yule Log by Onion Creek Kitchens at Juniper Hills Farm in the Austin American Stateman, December 21, 2005

Yule Log Cake (Chocolate Decadence Roll with Meringue Mushrooms) or Buche de Noel

Photo of finished cake.

Meringue Mushrooms (prepare first):
4 large egg whites
1/4 tsp. cream of tarter
1 cup sugar
(Or you may also use meringue powder; mix as directed; available in stores that sell cake decorating supplied.)
2 tsp. cocoa powder
3 oz. semisweet or bittersweet chocolate, chopped

Preheat oven to 200 degrees. Line a sheet pan with parchment paper and set aside. Combine egg whites and cream of tartar in a mixer bowl and beat at a medium speed until soft peaks form. Increase mixer speed to high and slowly sprinkle in sugar and beat until meringue forms stiff peaks.

Place meringue into a pastry bag fitted with a No. 10 plain round tip (can use a large zipper bag with a corner cut out). Pipe round button shapes for the top of the mushroom. Make some larger ones (2 inches) and some smaller ones (3/4-1 1/2 inches across). Pipe the base of the mushroom into a pointed Hershey's Kiss shape, again some larger and some smaller. Dust with sifted cocoa and bake for about 2 hours or until completely dry.

Melt chocolate in a small glass dish in the microwave using 10 second bursts and stirring well in between.

To assemble mushrooms, match up tops and bottoms as per size. Paint or pipe a layer of chocolate on the underside of a button. Gently press the pointed end of a kiss into the button. Set each mushroom aside and assemble them all. Lightly dust again with cocoa powder.

Note: This made enough mushrooms to decorate the cake two times with 1/2 the batch and make a number of forgotten cookies. Maybe you could 1/2 the size?

Yule Log:
10 eggs
10 oz. semisweet or bittersweet chocolate, coarsely chopped
1 cup sugar
cocoa for dusting
approximately 1 cup filling - Italian Cream Filling

Preheat oven to 350 degrees. Line a sheet pan with parchment paper and set aside. Separate eggs, placing the yolks in a mixer bowl. Set whites aside. Melt chocolate in a medium sized glass bowl in the microwave, using short 15-20 second bursts, stirring well in between, until smooth and evenly melted (alternatively, melt in a double boiler). Allow chocolate to cool slightly.

Beat the yolks with half the sugar until they are thick and light, about 5 minutes. Slowly add in the cooled, melted chocolate. Scrape yolk chocolate mixture into a large bowl and set aside. Thoroughly wash and dry the mixer and whisk. Beat egg whites with remaining 1/2 cup of sugar until they hold a soft peak.

Fold in a large spoonful of the egg whites into the chocolate mixture to lighten. Gently fold in remaining egg whites into chocolate mixture making sure all egg whites are incorporated throughout. Spread batter evenly into the prepared pan.

Bake 15-18 minutes, turning pan halfway through baking time. Remove cake from oven and allow it to cool thoroughly. Cake will sink in a bit.

Cover the top of cooled cake with sifted cocoa. Lay a clean towel on top of the cake. Using a sheet pan, cardboard or cutting board-something to aid you in flipping the cake over, cover top of cake and towel and invert turning the cake out. Peel parchment paper from bottom of cake. Cover exposed cake with more sifted cocoa powder. Starting at narrow end, roll up cake and towel together. Let cake sit, seam side down in towel, for about 30 minutes.

Unroll cake; spread with Italian cream filling and carefully re-roll. Place cake on serving plate, seam side down and frost and/or glaze. See assembly directions.

Italian Cream Filling:
8 oz. cream cheese, softened
1/2 cup butter, softened
2-3 cups powdered sugar (depending on desired thickness)
1 tsp. vanilla
1 cup nuts - pecans, macadamias, almonds, or hazelnuts, toasted an chopped (optional) 1-2 Tbsp. cream or half and half

Cream butter and sugar until well blended, add powdered sugar and vanilla, mix until creamy and well blended.

  • Chambord: add 1 Tbsp. Chambord liquor and 1 Tbsp. raspberry preserves or jam
  • Peanut Butter: add 1 cup peanut butter
  • Kahlua, Bailey's Irish Cream, Amaretto, or Grand Marnier: add 1-2 Tbsp. liquor
  • Hazelnut: add 1/4 cup toasted, chopped hazelnuts and 1 tsp. Frangelico liqueur
  • Coconut: add 1/2 - 1 cup shredded coconut and 1 tsp. coconut extract (coconut can be toasted for a different flavor)
  • Lemon or Orange: add zest of one lemon or orange and 1 tsp. extract
  • Cappuccino: add 1 tsp. coffee granules dissolved in 1 tsp. hot water
  • Mocha: see above for Cappuccino and also add 1/4 cup cocoa powder

Chocolate Ganache:
4 oz. bittersweet or semisweet chocolate, cut into chunks
1/3 cup cream

Warm cream in a small saucepan until it barely starts to simmer. Remove from heat, add chocolate chunks and stir until melted and smooth. Set in refrigerator to cool. Bring to a spreadable temperature when ready to use. This can be made in advance.

Chocolate Buttercream Frosting:
1 cup butter
1 cup shortening
3 cups confectioners' sugar
1/2 cup cocoa powder
2/3 cup milk
2 tsp. extract - almond, orange, vanilla, or strong coffee
12 oz. mini semisweet chocolate chips, melted or unmelted

In the bowl of an electric mixer, blend butter, shortening and sugar with the paddle attachment until creamy. Add the cocoa, milk, and extract. Continue to mix until well combined. Slowly mix in melted chocolate chips or turn off the mixer and gently fold in chocolate chips with a spatula. Set frosting in the refrigerator to firm up to a spreadable consistency.

Assembling the yule log:
After filling cake and re-rolling, wrap log in plastic wrap and let chill in refrigerator at least 30 minutes to an hour. Cut a slice, about 1 1/2 - 2/1/2 inches thick, off one end of log at a slight angle or straight on. Using buttercream frosting, glue slice to top or side of log to form a stump or branch. Roughly frost log with buttercream frosting to cover. Chill again to set. If using buttercream as your final coat, frost again, covering more thickly, using a spatula to simulate a bark finish. If glazing or ganaching, coat log with ganache and chill to set. Melt a small amount of white chocolate or dark chocolate chips and place in a bag or zip lock to pipe. Using a very small tip, No. 2 or No. 3, or cutting a very small hole in the corner of a zipper bag, pipe bark fines on branch and trunk of log. Decorate with chocolate leaves, meringue mushrooms, fresh Christmas greenery or holly.

You can refrigerate cake (without the meringue mushrooms) wrapped loosely with plastic wrap for several days before serving. Allow cake to sit out at room temperature before serving. You also can freeze log at the filled and rolled stage or the roughly frosted stage. You cannot freeze a ganache-covered cake.

Step by step photos.

Buttercream Frosting Carols Sprinkles by LorettaMach


1 cup unsalted butter softened

3 1/2 cups confectioners' sugar

1 teaspoon milk

1 teaspoon vanilla extract

1/8 teaspoon salt


In a bowl add sugar then add butter. Beat till blended. Next add salt. Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and cream

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To use with Carol's WASC

Buttercream Icing by LorettaMach

This icing can be made with different consistencies. A stiff consistency is best for flowers with upright petals and clowns. Medium consistency is best for borders and flowers with petals that lie flat. A thin consistency is best for crumb-coat, frosting the entire cake, writing, stems, and leaves.

This icing will keep for several weeks without ruining. It keeps best in the refrigerator but warm it room temperature before using again. It also freezes fine.

Note: It often takes a double recipe to frost and fully decorate one cake. With hand mixers, DO NOT DOUBLE RECIPE as they are not powerful enough to effectively mix the batch. Can be doubled with a larger counter-top style mixer.

1 cup solid vegetable shortening (no oil, lard/animal shortening)
3 1/2 Tablespoons liquid TOTAL -- either water or your choice of flavorings. A sample starting point that you can modify to you liking is
  • 1 Tablespoon butter flavoring
  • 1 teaspoon clear vanilla flavoring
  • 2 teaspoons almond flavoring
  • 1 1/2 Tablespoons water
1 pinch of salt
1 Tablespoon Wilton Meringue Powder (This makes your frosting "crust" and dry properly so that the outside can be smoothed. It also helps the rose petals to stand up.)
1 pound of powdered sugar (4 cups unsifted or 4 1/2 cups sifted) -- Sifting your powder sugar helps to keep your tips from clogging up while decorating.

For making color -- add enough to the icing base to create the color you want. Using Wilton colors will prevent the icing from becoming too thin after coloring. If using liquid food colors, you need to account for the liquid so the icing doesn't become too thin.

For making a chocolate icing, add cocoa powder to taste -- estimate around 1/2 cup.


When making this icing, keep your mixer happy. If it "bogs down", smokes, or acts hot, do no hesitate to add water to the icing because it is too stiff!

Stiff Consistency:
  1. Mix dry ingredients (salt, sugar, and meringue powder).
  2. Blend shortening and liquid until mixed. Do not over-beat or use high mixing speed or you will have air bubbles in the icing.
  3. Add dry ingredients a little at a time. Stiff consistency icing should NOT be crumbly like cookie dough. It should be quite smooth as you pass a spatula through it. A spatula should be able to "stand alone" without flopping from side to side. If crumbly, add water 1 teaspoon at a time.
Medium Consistency: Add one teaspoonful of water to each cupful of stiff icing (or one more Tablespoon of water if you are thinning the full recipe). Mix until the ingredients are well blended.

Thin Consistency: Add two teaspoonfuls of water to each cup of stiff icing (or two additional Tablespoons of water for thinning the entire recipe). Mix until the ingredients are well blended.

Buttermilk Pie by FayYoung

2 c. sugar
1/2 c. butter
4 T. flour
Add 3 beaten eggs
1 c. buttermilk
2 t. vanilla
dash cinnamon or nutmeg
1 pie crust

Bake 40-45 min at 350. I had to cook mine longer as it was not set in the middle.

Cake Balls by Vickie and Art

1 box Duncan Hines Triple Chocolate cake mix 1 can of icing. I used chocolate Dark chocolate A'Peels (Make it Sweet)

1. Prepare cake mix as directed on box. 2. Cool but not completely as you want the icing to kind of melt once mixed. 3. Crumble cake into a large bowl adding just enough icing that the cake is wet and will stick together in a ball. 4. Use a cookie scoop to measure the balls out and refrigerate for about an hour or overnight. 5. Melt candy melts in a bowl and use a fork to dip the balls coating them. 6. Place on wax paper. 7. Can be put back in the fridge.

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Cake Cobbler by JosephMach

2 cans peaches or 2 cans pears
1 can pinapple
1 white or yellow cake mix
1/2 stick butter (optional)

Drain the fruit and put into pan or dutch oven. Chop fruit if large pieces. Sprinkle cake mix over fruit. Dot with butter. Cook for 30 minutes at 350 degrees.

Carmel Popcorn Balls by JerryMichal (Paw Paw)

1/2 c oleo
2 c brown sugar
1/2 c syrup---he used blackburn
1/2 t salt
1/2 t soda (I think he may have left this out.)
1 t vanilla
6 quarts popcorn

Measure popped popcorn into buttered bowl. Cook the first 3 ingredients until hard ball stage. Add the salt, soda, and vanilla. Pour over popcorn and stir with buttered spoon. Form into balls with buttered hands.

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  • Scan of Paw Paw's hand written recipe:
    Scan of Paw Paws hand written recipe.

Cherry Cheese Pie by Amanda Michal (Nana)

1 can cherry pie filling
1 unbaked pie shell
1 8 oz cream cheese (softened)
2 eggs
¾ cup sugar
1 t vanilla
1 small cool whip

In the pie shell put the cherry pie filling and bake at 400 degrees for 15 minutes. While cooking, beat together the cream cheese, eggs, sugar, and vanilla. Pour mixture over pie, reduce heat to 350 degrees and page for 30-40 minutes (until top is firm and brown). After cooled, top with cool whip and serve. Refrigerate to store.

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Chewy Chocolate Gingerbread Cookies by Martha Stewart

A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.

Makes 2 dozen
7 ounces best-quality semisweet chocolate (or use simi-sweet chocolate chips and double the recipe with a 12oz bag)
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

  1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
  2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
  4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely

Chocolate Chip Cookies Best by Sue Trees

1 cup butter
1 C white suar
1 c Brown Sugar
2 tsp vanilla
2 Large Eggs
3 c Flour
1 tsp soda
1/2 tsp baking powder
1 tsp sea salt
2 c chocolate chips


1. Cream together the first three ingredients. Add vanilla and eggs.
2. Sift together dry ingredients and add slowly.
3. Stir in chocolate chips.
4. Bake at 350 degrees for 15-18 minutes
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Chocolate Chip Toffee Bars by Donna Weatherly


2 1/3 cups flour
2/3 cup brown sugar
3/4 cups margarine
1 egg slightly beaten
1 cup coarsly chopped walnuts
12 oz package semi sweet chocolate chips
14 oz can sweetened condensed milk
10 oz package toffee bits


Preheat oven to 350 degrees. Mix together flour and sugar. Cut in margarine until mixture resembles coarse crumbs. Add egg and mix well. Stir in 1 1/2 cups chocolate chips and nuts. Reserve 1 1/2 cups of the mixture. Lightly coat 9"x13" pan with cooking spray and press remaining crumbs into pan. Bake 10 minutes. Pour condensed milk over crust. Top with 1 1/2 cups toffee bits. Sprinkle reserved crumbs over and then remaining 1/2 cup chocolate chips. Bake 25 to 30 minutes. Top with remaining toffee bits. Cool. Enjoy!

Chocolate Chocolate Chip Kahlua Cake by RickMach

1 box of devils chocolate cake mix
1/2 cup oil
3 eggs
1/3 cup of Vodka
1/3 cup of Brandy
1/3 cup of Kahlua
1 cup of water
1 12 ounce bag of chocolate chips

1/3 cup Kahlua
1/3 cup powdered sugar

Mix and bake in a bundt pan at 350 degrees for approximately 45 minutes. Cool and flip over to a plate.

In a separate cup mix 1/3 cup powdered sugar and 1/3 cup of Kahlua. Poke holes in cake and pour over. Sprinkle with powdered sugar.

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Chocolate Haupia Pie by Ted's Bakery, Sunset Beach, Oahu, Hawaii

Serves 6 to 8.
1 9-inch prepared pie crust
7 ounces semi-sweet chocolate
1-1/2 cups heavy whipping cream
1/4 cup sugar
Shaved chocolate, for garnish

1 can coconut milk
1 cup milk
1 cup sugar
1/2 cup cornstarch
1 cup water

  1. Preheat oven to 350 degrees. Bake crust until golden, 15 to 20 minutes.
  2. Meanwhile, make haupia: Whisk coconut milk, milk and sugar together in a small saucepan.
  3. In a separate bowl, dissolve cornstarch in water.
  4. Bring coconut milk mixture to a boil, then reduce to a simmer and whisk in cornstarch mixture, whisking until thickened.
  5. Microwave chocolate pieces on high 1 minute; stir to melt completely.
  6. Pour half the haupia into a bowl.
  7. Mix remaining haupia with melted chocolate and pour over the bottom of the baked pie crust.
  8. Layer white haupia over the top.
  9. Cool pie at least 1 hour in refrigerator.
  10. Whip cream with 1/4 cup sugar until still peaks form.
  11. Garnish pie with whipped cream and shaved chocolate. Chill another hour.

Chocolate Pudding Icing by Amanda (Nana) Michal


1 3/4 c sugar
1/2 c flour
3 T cocoa
1 3/4 to 2 c milk
1 egg yolk
3/4 stick melted butter
1 T vanilla


Mix sugar flour and cocoa. Gradually add about 1 3/4 to 2 c of milk. Then add 1 egg yolk and mix well. Add, melted butter and cook till thickened, stirring constantly. Remove from heat and add 1 T vanilla.

Christmas Coffee Cake by SaraLittle

This can be assembled the night before, covered with foil and baked in the morning.


For Cake:
3 c. all purpose flour, sifted
3 t. baking powder
1 t. salt
1 c. shortening
1 c. sugar
2 eggs
1 c. milk
1 t. vanilla

1 c. light brown sugar, packed
3 T. flour
2-3 T. ground cinnamon

1/2 c. melted butter (I'm not sure about this quantity)
1 c. raisins, rinsed in hot water
1 c. chopped walnuts


Sift together flour, baking powder and salt. Add sugar to shortening, add eggs, beating each in. Stir vanilla into milk. Add milk mixture to flour alternately with the shortening mixture. Combine brown sugar, flour, and cinnamon.

Add half of batter into a greased 13x10 pan. Add half of the brown sugar mix. Add all raisins and walnuts. Drizzle half of the melted butter. Add remaining batter. Add remainder of brown sugar mix. Drizzle remainder of butter.

Bake at 350 for 50 minutes.

Christmas Tree Cookies by Dorothy (Dort) Pitman

1 c. shortening
3/4 c. sugar
1 egg
2 1/4 c. flour
1/4 t. salt
1/4 t. baking powder
1 t. almond extract
food coloring

Mix, put in cookie press, and press on ungreased cookie sheet. Bake 8 minutes at 325 F.

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Cinnabons For Bread Machines by RickMach

1 c. milk
1 egg, beaten
4 Tbsp. melted butter
4 Tbsp. water
1 small box vanilla instant pudding
4 c. bread flour
1 T sugar
1/2 tsp. salt
2-1/2 t. bread machine yeast

1/2 c. softened butter
1c.brown sugar
2t cinnamon
walnuts, raisins, opt.

4oz.cream cheese
1/4c butter
1-1/2 powdered sugar
1/2t vanilla
1-1/2 tsp milk
3T real maple syrup

Place all ingredients in machine in order listed. Select dough cycle, press start. When done, knead enough to punch down and roll to 17 x 10. Combine first 3 filling ingredients and mix. Heat in micro. To make it spreadable: spread on rolled out dough, add raisins and nuts, roll into tight log. Cut into 1/2- 1" slices. Put into lightly greased baking dish with sides. Put in warm draft-free place and allow them to raise till double (I turn my oven on "warm" and place them inside). When the temp light goes off, turn the oven off. I let them rise 20-30 min. Take out to heat the oven to baking temp. Bake at 350 for 15-20 min. FROST

Cocoa Brownies With Brown Butter And Walnuts by Bon Appetit

These are some of the best brownies we've ever had—fudgy in the middle and chewy on the outside with a shiny, crackly top. The browned butter adds a rich, nutty flavor.

Makes 16
PREP TIME: 20 minutes
TOTAL TIME: 4 hour 50 minutes (includes cooling time)

Nonstick vegetable oil spray
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces

Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.

Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.

Other Info (pictures, nutrition, etc)
One serving contains:
Calories (kcal) 199.7
%Calories from Fat 57.2
Fat (g) 12.7
Saturated Fat (g) 5.2
Cholesterol (mg) 45.3
Carbohydrates (g) 20.8
Dietary Fiber (g) 1.9
Total Sugars (g) 16.1
Net Carbs (g) 18.9
Protein (g) 3.7
Sodium (mg) 45.3

Coconut Bonbons by Nathan and Christine

5 1/3 c. coconut (one 14oz bag)
1 c. sweetened condensed milk
1 1/3 c. powdered sugar
4T butter (softened but not melted)
1/2 t. vanilla (I used Mexican vanilla)
¼ t. almond extract
¼ t. coconut extract
2 packages semisweet chocolate chips (I use Costco’s Kirkland brand chocolate chips)

  • Combine coconut, sweetened condensed milk, powdered sugar, vanilla, extracts, and butter. Mix until the butter is well integrated. Cover & refrigerate for at least 1/2 hour or put in freezer ~15 minutes until it is firm.
  • Form into small balls & put into the freezer until ready to dip.
  • Line a cookie sheet with wax paper.
  • Melt chocolate chips & temper the chocolate (I used the sous vide method to temper but can do over a double boiler or some other method)
  • Dip each ball in chocolate & put onto the cookie sheet to set.

Other Info (pictures, nutrition, etc)
Makes about 65 candies. The recipe can be halved.

Coconut Pie by Greer

2 T flour (heavy) or cornstarch
1 c sugar
2 c milk
4 egg yolks
1 c coconut
1/4 stick butter
1 t vanilla

4 egg whites
1/4 c sugar
1/4 t cream of tartar

Mix flour and sugar and add 1/2 c milk, stir till smooth, add egg yolks and remainder of milk. Cook over low heat in thick pot, stirring constantly until very thick. Remove from heat, add butter, vanilla, and coconut. Pour into baked pie shell.

Whip egg whites till stiff, add sugar and cream of tarter. Spread on pie, sprinkle with more coconut, bake at 350 till light brown.

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Coconut Pinapple Chess Pie by MelbaYoung

3 beaten eggs
1 1/2 c. sugar
1/4 c margarine melted
1 T. cornmeal
1 1/2 c coconut
1 small can crushed pineapple
1 t. vanilla

Mix together ingredients and pour in an unbaked pie shell. Bake at 350 degrees for 45-50 min. or until golden brown. This was one of Victor Mach's favorites.

Cranberry Nut Biscotti by Barbara Schutz

Prep: 1 hour plus cooling Bake: 45-55 minutes

1 1/3 cups hazelnuts (also called filberts)
3 ¼ cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
½ teaspoon salt
5 large eggs
2 teaspoons vanilla extract
½ cup dried cranberries or currants

  1. Preheat oven to 350 degrees F. Place hazelnuts in 15 ½ by 10 ½ jelly-roll pan. Bake about 20 minutes or until toasted. Wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth to remove skins. Coarsely chop hazelnuts.
  2. Grease and lightly flour 2 large cookie sheets. In large bowl, combine flour, sugar, baking powder, and salt. In small bowl, with wire whisk or fork, beat 4 whole eggs, 1 egg yolk (reserve egg white for use later), vanilla extract, and 1 tablespoon water. Pour egg mixture into flour mixture; stir with wooden spoon, then use hands to knead dough together (dough will be very stiff). Knead in hazelnuts and dried cranberries.
  3. Divide dough into 4 equal pieces. On lightly floured surface, with floured hands, shape each piece of dough into an 11” by 2” log. Place 2 logs, about 4 inches apart, on each cookie sheet. With fork, lightly beat reserved egg white. With pastry brush, brush logs with egg white.
  4. Place cookie sheets on 2 oven racks. Bake logs 35 to 40 minutes until toothpick inserted in center comes out clean, rotating cookie sheets between upper and lower racks halfway through baking time. Let loaves (during baking, logs will spread and become loaf-shaped) cool 10 minutes on cookie sheets on wire racks.
  5. Remove loaves to cutting board. With serrated knife, cut each loaf crosswise into ½ inch thick diagonal slices. Place slices, cut-side down, on same cookie sheets. Place cookie sheets on 2 oven racks. Bake slices 10 to 15 minutes to allow biscotti to dry out, turning biscotti once and rotating cookie sheets between upper and lower racks halfway through baking time. Remove biscotti to wire racks to cool completely. (Biscotti will harden as they cool.) Store biscotti in tightly covered container. Makes about 4 ½ dozen biscotti.

Other Info (pictures, nutrition, etc)
Each biscotti: About 90 calories, 2 g protein, 16 g carbohydrates, 2 g total fat (0 g saturated), 20 mg cholesterol, 35 mg sodium.

Cuneos Rum Cake by Ray Kennedy's via


Makes one, tall, 10-inch tube cake

For cake:

4 cups cake flour
1 tsp salt
2 tsps baking powder
4 cups sugar
1 cup shortening
¾ cup butter
6 eggs
½ tsp each lemon and orange extract
1 tsp vanilla extract
1 cup milk

For butter-rum syrup:

1 cup sugar
½ tsp salt
½ cup water
1 oz corn syrup
2 Tbsp butter
2 tsp rum extract


Note: Be sure to bake this for a full 1 1/2 hours at 325. The cake forms a crust as you bake so touching the top won't indicate doneness: Poke a toothpick in the center to test for doneness.

  1. Generously grease 10-inch angel-food tube pan. Trace and cut out a paper liner for the bottom round of the tube cake pan. Place in the bottom round and grease again over the paper.
  2. . Sift together cake flour, baking powder and salt. Set aside.
  3. In bowl of a standing mixer, beat sugar and butter and shortening together. Slowly (one or two at a time) add eggs in, beating between additions. Beat for three minutes. When batter is fluffy, add extracts.
  4. Mix in dry ingredients in two batches, alternating with the milk.
  5. Pour batter into the prepared tube pan and bake at 325 for 1 and ½ hours. Test for doneness by poking a toothpick into the center of the cake.
  6. Remove cake from oven and let rest for 15 minutes.
  7. While cake is resting, make butter-rum syrup. Stirring constantly, mix sugar, water, butter and salt in small saucepan and heat until syrup begins to thicken and bubble. Remove from heat. Let cool slightly. Mix in rum extract.
  8. Using a sharp knife, loosen cake from sides of the pan. Invert pan onto a foil-covered plate and remove pan center, using a sharp knife as needed to separate pan center from what is now the top of the cake. Remove paper from top of cake. Brush or pour syrup all over cake. Remove cake to a clean platter and serve. Cake keeps well wrapped in foil.

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Ray Kennedy's Rum Cake: A Slice of Austin, Texas History

November 20, 2011--When reader T.J. Campbell wrote in search of the recipe for a famous rum cake that used to be the signature at Cuneo's Bakery in Austin, Texas, we didn't have much hope of finding it. Cuneo's closed 50 years ago, and attempts to find the former owners didn't yield positive results. But, a string of phone calls to food-history buffs in Austin, led to Addie Broyles, a food writer at the Austin American-Statesman newspaper, who unearthed a link to an article in the paper mentioning Ray Kennedy, former production manager at Cuneo's.

Chats with Kennedy's son James and daughter Rita yielded more information about Ray, Cuneo's and the famous rum cake. Turns out Ray, who learned the baking trade from the Fleischman School of Baking in the 1930's created and perfected the rum cake recipe and brought it with him to Cuneo's where he baked for 11 years before leaving to open his own bakery in Cisco, Texas. “But,” recalls Rita, “Mr. Cuneo asked him to please come back, so he did.”

Decades later (1977), Ray shared a bulk-version of his recipe with Austin readers. Among other ingredients, the recipe called for 6 pounds of sugar, 2 pounds of water and more than three pounds of shortening. Introductory copy with the recipe included Ray's memory that, “They used to line up outside the bakery to buy those rum cakes, they were so good.” Ray's secret to the buttery-sweet flavor? Submerging the whole cake in a butter-rum syrup while the cake is still warm. “Give 'em a bath in it!” said Ray. Here then, is the scaled-down-for-the-home-cook recipe. --Monica Kass Rogers

Cut Out Sugar Cookiesby Make It Sweet by LorettaMach

1 cup butter
1 cup white granulated sugar
2 large eggs
2 Tbsp vanilla or 2 T lemon juice (owner uses this) or ½ T lemon extract
5 cups all-purpose flour
1 tsp baking powder (optional - omit if you want cookies with no spread or puff)
1/4 cup heavy cream
1/2 tsp salt

Cream butter and sugar. Add eggs, vanilla, and cream and mix until smooth. Combine flour, baking powder, and salt and add to the liquid mixture. Mix just until well incorporated. Don't over mix. Roll out dough to 1/4 inch thickness between two pieces of parchment paper. Refrigerate flattened dough for 1 hour. Preheat oven to 350 degrees. Peel parchment off of the top side. Flip and peel off the other parchment sheet. Cut into shapes and place cookies 1 inch apart on lightly greased cookie sheets. Sprinkle with colored sugar if desired. Bake 12 to 14 minutes until bottoms and edges are light brown. Cool on wire rack. Decorate with royal icing and sprinkles. Makes approximately 36 medium size cookies.

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Dewberry Pie by Glenda Mach

  • 1/3 c softened butter
  • 2/3 c flour
  • 2/3 c sugar
  • Cinamon to taste (not in the recipe)

  • 2 beaten eggs
  • 1 1/2 c sugar
  • 1/2 c canned evaporated milk
  • 1/3 c flour
  • 1 t vanilla ( also I added but not in the recipe)
  • 2 c dewberries

  1. Preheat over to 350F
  2. Mix topping for pie and set aside
  3. Put 2 cups of dewberries in a pie shell
  4. In a separate, bowl combine the remaining pie ingredients (everything but dewberries)
  5. Pour mixture over the dewberries
  6. Sprinkle with the crumble topping
  7. Base for about 1 hour until golden brown

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Dorts Banana Pudding by Grand Dort

1 Lg pkg Instant Vanilla Pudding
Extra Vanilla to taste
1 can sweetened condensed Milk
1 large Container cool Whip
2 or 3 ripe bananas
Nilla Wafers

  1. Make instant pudding by directions, add condensed milk and cool whip.
  2. Layer nilla wafers, pudding mix, banana slices, repeat

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Dutch Chocolate Icing by Diane Ferguson

1 stick softened butter
1 t. vanilla
1 box powdered sugar
¼ - ½ c unsweetened cocoa
¼ c skim milk or to desired consistency

Mix ingredients until icing forms. Add milk slowly to ensure icing is not too thin.

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Earthquake Cake by LorettaMach

Coconut Chopped Pecans
1 German Chocolate Cake Mix
1 stick melted butter
1-8 oz. cream cheese
1 -1lb box powdered sugar

Set oven to 350 degrees
13 x 9 pan (oil)
1. Layer pan with coconut and chopped pecans.
2. Mix cake mix according to recipe on box.
3. Pour batter over coconut and pecans.
4. Mix together w/ hand mixer: melted butter, cream cheese, and powdered sugar
5. Pour mixture over cake batter. (Dab on if thick)
6. Bake at 350 for one hour.

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By Glenda Mach

Easter Story Cookies

To be made the evening before Easter.

1c. whole pecans
1 tsp. vinegar
3 egg whites
pinch salt
1c. sugar
zipper baggie
wooden spoon

Preheat oven to 300 (this is important--don't wait til you're half done with the recipe)

Place pecans in zipper baggie and let children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested He was beaten by the Roman soldiers. Read John 19:1-3.

Let each child smell the vinegar. Put 1 tsp. vinegar into mixing bowl. Explain that when Jesus was thirsty on the cross he was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sin. Read Luke 23:27.

So far the ingredients are not very appetizing. Add 1c. sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Ps. 34:8 and John 3:16.

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isa. 1:18 and John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matt. 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matt. 27:65-66.

GO TO BED! Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 and 22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed to find the tomb open and empty. Read Matt. 28:1-9.

Fays Pecan Pie by FayYoung

3-4 eggs
2 T. butter
2 T. flour
3/4 cup Karo syrup
1 cup sugar
1 t. vanilla
pinch of salt
1 - 1 1/2 cups chopped pecans

Beat eggs, add butter, flour, syrup, sugar, vanilla, and salt. Put pecans in bottom of unbaked pie shell and add other ingredients mixed on top. Bake 350 degrees for about 1 hour.

It is simple, but good. The recipe on the Karo syrup bottle is delicious as well.

Fruit Cake by Amanda (Nana) Michal


4 eggs
1 c sugar 1 t vanilla
1c flour + 1 c flour (separate)
2 t baking powder
1/4 t salt
1 lb candied cherries
1 lb cannied pineapple
1 lb dates
1 quart coarsely chopped pecans


Beat eggs, add sugar and vanilla. Sift 1 c flour, salt, and baking powder then add to sugar and egg mixture. Beat well

Cut up fruit and nuts add 1 c flour and toss. Add to batter and mix well. Bake in tube pan about 1 hr 20 min at 300 in pan of water, bake last 15 to 20 min without water.

German Sweet Chocolate Cake by Main.Baker

by Lisa Houston
  • 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
  • 1/2 cup hot water
  • 4 eggs, separated
  • 2.5 cups flour
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup shortening or butter
  • 2 cups sugar
  • 1 tsp. vanilla
  • 1 cup buttermilk

  1. Heat oven to 350°F.
  2. Melt chocolate in hot water. Set aside.
  3. Cream shortening, add sugar & egg yolks.
  4. Sift flour, soda, salt.
  5. Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.

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Ginger Cookies by LorettaMach


  • 2 C. flour
  • 1 ½ tsp. baking soda
  • 1 tsp. Cinnamon
  • ½ tsp. Nutmeg
  • ½ tsp. Cloves
  • 1 tsp ginger
  • ¼ tsp salt
Stir together:
  • 1 C. sugar
  • ¾ c. shortening
  • 1 egg
  • 2T. molasses


Gradually add dry ingredients to wet ingredients. Roll in balls and dip in sugar. Bake at 350 F. for 10-12 minutes. Makes about 4 dozen.

Great Harvest Power Bar by LorettaMach

by Jane Baker
  • 2 cups Oats
  • 1 cup raisins
  • 1/4 cup honey
  • Sprinkle dried Cranberries
  • 1/3 cup peanut butter
  • 1/8 cup oat bran
  • 1/8 cup wheat bran
  • 1 T. Sesame Seeds
  • 1 T. flax seeds or hemp seeds
  • 1/2 t. cinnamon
  • 1/2 t. vanilla
  • 1/4 t nutmeg
  • pinch of salt
  • 1/2 t almond extract
  • 6 x 8 pan
  1. Cook raisins in enough water to simmer a few minutes. Cool. chop.
  2. Add peanut butter and other ingredients

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Healthy Chocolate Chip Cookies by RickMach

Found at

Ingredients (Makes 28 cookies):
1 can chickpeas (garbanzo beans), rinsed and drained
2 egg whites
2 teaspoons vanilla extract
1/4 cup light coconut milk
1/4 cup honey
2 tablespoons almond butter
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup quick-cooking oats
1/2 cup chocolate chips

Place chickpeas, vanilla, and coconut milk in a small food processor; pulse until mixture forms a smooth paste. Pour chickpea batter into a medium bowl. Add honey, almond butter, egg whites, salt, and baking powder to the chickpea batter; mix until thoroughly incorporated.

Without cleaning out the food processor, add the oats and grind to a flour-like consistency. Stir oats and chocolate chips into batter.

Drop cookies by the tablespoon onto a sheet pan. Gently flatten and shape cookies with back of a spoon or your fingers. Bake for 15 minutes at 300ºF, turning halfway after 10 minutes. Cookies will remain soft and will not spread.

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63 calories per cookie


Holiday Cherry Cheese Bars by GlendaMach

1 cup walnuts
1 ¼ cup all purpose flour
½ cup butter or butter flavored crisco
½ cup flake coconut

2 8 oz pkgs cream cheese
2/3 cup sugar
2 eggs
2 teaspoons vanilla
1 21 oz can cherry pie filling

Preheat oven to 375 degrees. Grease 9 x 12 x 2 ½ pan and put it crust. Bake 10 minutes

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Italian Cream Cake from Lisa Houston by Crista Wade (Lisa & Jeff's wedding cake)

  • 1 cup buttermilk
  • 1 teaspoon soda
  • 5 eggs, separated
  • 2 cups sugar
  • 1/2 cup shortning
  • 1 stick margarine
  • 2 cups flour

Cream Cheese Icing
  • 1 8oz package cream cheese
  • 1 stick margarine
  • 1 teaspoon vanilla
  • 1 pound powdered sugar
  • 1 cup chopped nuts (optional)
  • 1 small can of coconut (optional

Cake Filling
  • 1 1/2 cups sugar
  • 4 egg yolks
  • 2/3 stick butter
  • 1 large can evaporated milk (Pet milk)
  • 1 cup nuts
  • 1 teaspoon vanilla
  • 1 cup coconut or dates

  1. Preheat oven to 325F
  2. Combine soda and buttermilk, let stand for a few minutes
  3. Beat egg whites until stiff
  4. Cream sugar, margarine, and shortening
  5. Add egg yolks one at a time, beating well after each addition
  6. Alternating add buttermilk and flour to the creamed mixture
  7. Stir in egg whites
  8. Pour into 3 9" greased and floured pans
  9. Bake for 25 minutes

Cream Cheese Icing:
  1. Cream margarine and cream cheese
  2. Add vanilla
  3. Beat in sugar
  4. If desired, add nuts and coconut

Cake Filling:
  1. Cook sugar, egg yoks, butter, and milk until boiling (about 5 minutes
  2. Stir in nuts, vanilla, coconut/dates

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Libbys Pumpkin Pie by LorettaMach
  • ¾ cup white sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 eggs
  • 1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
  • 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

  1. Preheat oven to 425 degrees F.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.
  3. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will * cause the crust to separate from the filling.)

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Muddy Buddy by Glenda Mach

9 c your favorite Chex cereal
1 c semisweet chocolate chips
1/2 c peanut butter
1/4 c margarine or butter
1 t vanilla
1 1/2c powdered sugar

Pour cereals into a large bowl and set aside. In a 1 qt microwave bowl combine chocolate chips, peanut butter, and margarine. Microwave on high 1 minute or until smooth, stirring after 1 minute. Stir in vanilla. Pour mixture over cereals, stirring until all pieces are evenly coated. Pour mixture into a large zip lock bags with powdered sugar. Seal and shake till coated. Spread on wax paper to cool. (I left it in the bag.)

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My Favorite Poppyseed Cake by Angeline (Novak) Boehnke

1 yellow or white cake mix
3/4 cup oil (Can use 1/2 cup applesauce with 1/4 cup oil.)
1/2 cup sugar
1/3 teaspoon baking power
4 eggs
3 Tablespoons poppyseeds
1 cup buttermilk (Can use 1 tablesppon vinegar with 1 cup milk) 1 teaspoon almon extract

3 egg yolks
3/4 cup sugar
1 1/2 cups milk
1 teaspoon vanilla
1/4 cup flour
1/2 cup pecans, cut fine
1/2 cup coconut

Mix all ingredients in large mixing bowl and blend well. Pour into 10x13 oblong pan lined with waxed paper. Bake 30 to 35 minutes at 350 degrees. Place on cooling rack for 5 to 10 minutes. Invert; pull off waxed paper. Cool then frost with pudding.

Mix mild and egg yoks together. Blend flour and sugar. Add liquid. Cook until thick, stirring constantly. Add vanilla. Spread on sides and top of cake. Sprinkle with pecans, coconut.

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Nanas Apple Cobbler by Amanda (Nana) Michal

3-4 Granny Smith Apples
1/2 c. flour
1 cup sugar
2 pie crusts

Peel apples and place in a 9x13 dish. Add sugar, flour, and cinnamon. Cover the apples with water. Stir and taste to see if sweet enough. Cut dough in strips and place in a latice pattern over the apples. Sprinkle lattice with sugar and cinnamon. Dot with pats of butter. Bake at 350 for approx. 1 hour.

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Nanas Pudding by RickMach

4 egg yolks
4 Tablespoons flour
1 Cup sugar
2 c milk
1 stick butter
1 t vanilla

For lemon pie. Add 1/4 to 1 /2 c lemon juice

For chocolate add 1/3 c cocoa to butter first

For coconut add 1 to 1 1/2 c coconut

Melt butter, add flour them sugar, milk, egg yolks. Cook until thickened.

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Neiman Marcus Cookies by RickMach

(Recipe may be halved.)

Fun Urban legend around the recipe.

2 cups butter
4 cups flour
2 tsp. soda
2 cups sugar
5 cups oatmeal (blended)
24 oz. chocolate chips
2 cups brown sugar
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla


Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet.

Bake for 10 minutes at 375 degrees. Makes 112 cookies.

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Oatmeal Chocolate Chip Cookies GF by LorettaMach


½ tsp Baking Soda

½ tsp Baking Powder

½ tsp Sea Salt

1 tsp Xanthan Gum (you can omit this if it is already included in your flour blend)

1 cup Bob’s Red Mill GF All Purpose Baking Flour

½ cup Vegetable Shortening (I used nutiva shortening that is soy free and vegan, found at HEB)

½ cup Brown Sugar

½ cup Granulated Sugar

¼ cup applesauce (or 1 egg if you can eat eggs)

1 tsp Vanilla

2 tsp Water

1 ½ cups Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats

1 cup dairy free chocolate chips (or 1 cup Toffee Baking Bits if you can do dairy)


Sift together dry ingredients except oats and chocolate chips and set aside.

Cream shortening and sugars together. Add applesauce/egg, vanilla and water and mix until well blended. Add flour mixture and mix until just combined. Stir in oatmeal and chocolate chips. Cover cookie sheet with parchment paper and place rounded balls of dough about 3 inches apart on the sheet.

Bake at 350 for 10-12 minutes. Allow to cool before removing from sheet. Makes up to 3 dozen cookies (depending on how big the dough balls are).

Other Info (pictures, nutrition, Bake at 350 for 10-12 minutes. Allow to cool before removing from sheet. Makes up to 3 dozen cookies (depending on how big the dough balls are).etc)

Peanut Brittle by JerryMichal (Paw Paw)

2 c white sugar
1 c light corn syrup
1/2 c water
1/2 t salt
2T butter
4 c raw shelled peanuts
2 t baking soda

Microwave variation:
1 1/2 c raw shelled peanuts
1 c sugar
1/2 c white corn syrup
1/4 t salt
1 t butter
1 t vanilla
1 t baking soda

In a heavy saucepan heat sugar, syrup, water and salt to a rolling boil. Add peanuts. Reduce heat to medium and stir constanty. Cook until syrup spins a thread (293 degrees). Add butter, baking soda and beat rapidly and pour on a buttered surface spreading to 1/4 in thick. When cool break into pieces.

Microwave method is included although he never used it:

In a 1 1/2 qt casserole, stir together the peanuts, sugar, syrup, and salt. Cook 8 min on high in microwave stirring well affer 4 min. Stir in butter and vanilla. Microwave 2 miin longer on high. Add soda and quickly stir until light and foamy. Immediately pour onto lightly greased baking seet and spread thin. When cool break into small pieces and store in airtight contiainer. Makes 1 lb.

Pear And Walnut Cake With Lemon Custard Sauce by Epicurious via David Munton

Pears and walnuts are often seen growing side by side in wine-country orchards. They make ideal partners in this delicate, old-fashioned dessert.

Serves 8 to 10.

For sauce
1/4 cup sugar
2 large egg yolks
2 tablespoons grated lemon peel
1/2 teaspoon fresh lemon juice
1/4 teaspoon vanilla extract
1 cup half and half

For topping
3/4 cup sugar
3 tablespoons water
2 large Anjou pears, peeled, cored, cut into thin wedges

For cake
1 1/2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup plus 2 tablespoons sugar
1/2 cup (1 stick) plus 1 tablespoon unsalted better, room temperature
2 large eggs
1 tablespoon grated lemon peel
6 tablespoons milk (do not use low-fat or nonfat)
3 tablespoons brandy
6 tablespoons finely chopped walnuts, toasted

Make sauce:
Whisk sugar and egg yolks in medium bowl to blend. Bring half and half and lemon peel to simmer in heavy medium saucepan. Gradually whisk hot half and half mixture into yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl; discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)

Make topping:
Preheat oven to 350 degrees F. butter 9-inch diameter cake pan with 2-inch-high sides. Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring util syrup turns deep amber, occasionally swirling pan and brushing down sides of pan with web pastry brush, about 10 minutes. Pour caramel over bottom of prepared pan. Overlap pears atop caramel.

Make cake:
Mix flour, baking powder and salt in medium bowl. Using electric mixer, beat sugar and butter in large bowl until creamy. Add eggs and lemon peel; beat until light and fluffy. Combine milk and brandy in small bowl. Mix dry ingredients into batter alternately with milk mixture in 3 additions each. Stir in nuts.

Pour batter atop pears in pan. Bake cake until golden on top and tester inserted into center comes out clean, about 1 hour. Cool in pan 5 minutes. Run small knife around edges of pan to loosen cake. Place platter over cake and invert onto platter. Let stand 1 minute. Remove pan. Serve cake warm with cold sauce.

Pecan Baklava by Carlie Tilly


1/2 box of Phylo dough
1 to 1 1/2 cups of chopped pecans
2 tablespoons cinnamon
4 tablespoons sugar
1/2 to 3/4 lb melted better
3/4 lb honey

Put one layer of dough on bottom of pan. Drizzle (or spread with a pastry brush) melted butter on it. Continue doing dough layers with butter on top of each layer until you have done 9 layers (about 1/2 the dough). Pour nuts mixed with cinnamon and sugar on top of the 9th layer and spread out evenly. Continue layering dough until you use all of it -- approximately another 9 layers. Cut into diamond pattern - I have found using a pizza cutter works best. Bake at 350 degrees 30 - 35 minutes until golden on top. Remove from oven and immediately pour 3/4 lb of honey on the top. Let sit for a little and enjoy. This freezes well either before or after baking. Just don't keep it for too long.

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Pecan Pie by LauranBauer


3 large eggs, lightly beaten
1 cup light corn syrup
1 cup firmly packed brown sugar
1/3 cup melted butter
1/8 teaspoon salt
1 teaspoon vanilla
1 1/4 cup pecans
1 unbaked pie shell


Stir together eggs, corn syrup, sugar, melted butter, salt and vanilla until well blended. Add pecans. Pour into pie shell. Bake at 350 degrees F. about 1 hour, or until crust is browned and filling is puffy and of a jelly-like consistency (should quiver slightly as you nudge the pan, but it will thicken as it cools). Watch pie carefully during last 15 minutes of cooking--it's easy to overdo the oven cooking. don't forget that it will continue to cook for a few more minutes after removing from the oven as it cools down. Also, the filling will "shrink" back down from its puffy state as it cools, so expect that, too.

BTW, you can put a little aluminum foil strip around the edge to cover the crust and keep it from over-browning.

People Chow by Christmas with Southern Living 1994

This recipe was sent in by a young Southern Living reader. She thought the candy looked a lot like Puppy Chow - but this is very definitely people food! It was a big hit with the Test Kitchens home economists, who like the flavor combination of graham cereal, chocolate, and peanut butter.

1/2 cup butter or margarine
1 cup creamy peanut butter
1 (11 1/2 ounce) package milk chocolate morsels
1 (12 ounce) box honey graham cereal
3 cups sifted powdered sugar

Combine first 3 ingredients in a large saucepan; cook over low heat, stirring constantly, until chocolate melts and mixture is smooth. Add cereal, stirring to coat. Place half of the powdered sugar in a large heavy duty zip-top plastic bag; add cereal mixture and remaining half of powdered sugar. Seal bag, and gently shake to coat. Pour mixture onto 2 cookie sheets; let dry. Separate large pieces with fork, if necessary. Yield: 12 cups.

Pop Corn Balls by GlendaMach

2 1/2 quarts popped corn
1 c sugar
1/2 c water
1/4 c light corn syrup
1/2 t salt
1 t vinegar
1/2 t vanilla

Measure popped corn in buttered bowl. Combine in heavy 1 1/2 qt saucepan the sugar, water, corn syrup, salt and vinegar. Stir over heat until sugar is dissolved. Cover and bring to boil and let boil briskly for 3 min. Uncover, and cook to 260 degrees (hard ball stage) Remove from heat and stir in vanilla/ Pour slowly over popped corn and stir with buttered spoon. Immediately form into balls. Makes 1 dozen.

Pop Corn Crunch by Amanda (Nana) Michal


4 qts freshly popped corn (put in large roaster pan)
1 1/4 c sugar
2/3 c dark corn syrup
2/3 c margarine
1 t vanilla
1/2 t baking soda
2 cups (or more) nuts (peanuts, pecans, almonds, etc.)


Preheat oven to 250. In heavy 1 1/2 qt saucepan stir together sugar, margarine, and syrup. Cook over medium heat stirring constantly until mixture boils. Continue cooking for 5 minutes. Remove from heat and stir in vanilla and soda, mix well. Add at least 2 cups of nuts. Pour over popcorn and stir to coat. Bake in oven, uncovered, stirring every 15 min for 1 hour. Empty onto waxed paper and break apart. Let cool then store in tightly covered tin or jar.

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Pumpkin Bars by GlendaMach

2 c flour
2 teaspoon baking powder
2 teas ground cinnamon
1 teas baking soda
1 teas. salt
4 eggs
1 15 oz can of pumpkin
1 2/3 c sugar
1 c oil
3/4 c chopped pecans

3 oz package of cream cheese
1/4 cup butter
1 teaspoon vanilla
2 cups powdered sugar

Stir dry ingredients together and set aside. In large mixer bowl beat eggs, pumpkin, sugar and oil. Add flour mixture and beat until well combined. Stir in chopped pecans. Bake in non-greased 15 by 10 by 1 pan at 350 for 25 to 30 min. Cool and frost with cream, cheese frosting (below)

Cream Cheese Frosting: Beat a 3 oz pkg of cream cheese with 1/4 c butter and 1 t vanilla. until fluffy, gradually add 2 c powdered sugar and beat till smooth.

Pumpkin Dump Cake by Janet Kvoric

1 can 15 oz solid packed pumpkin
3 eggs
1. 12oz can evaporated milk
1 tablespoon pumpkin pie spice
1 cup sugar
Pinch of salt
1 yellow butter cake box
1 1/4 stick of melted butter

Combine the first 6 ingredients and pour into 9x12 buttered pan. Sprinkle evenly 1 yellow butter cake mix over the pumpkin mixture. Top with pecans. Pour 1 1/4 stick melted butter over top and bake 350 for 50/60 min.

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Royal Icing by LorettaMach


3 Tbsp Meringue Powder

4 cups sifted confectioners' sugar (about 1 lb)

6 Tbsp water (I like to use 3 Tbsp water and 3 Tbsp clear vanilla)


Beat all ingredients at low speed for 7-10 minutes until icing forms peaks.

Water can be added to make thinner icing or reduced to make stiffer icing.

Thicker icing can be used for cookie borders/outlines while thinner icing can be used to fill in between.

This icing is commonly used for decorating cookies and hardens when dry.

All of these recipes use candy coatings – we use Guittard A’Peels in our candies.

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Make It Sweet

Rum Cake from Morten’s Recipe Collection

1 c. butter, at room temperature
3 c. sugar
1 t. salt
6 eggs
3 c. flour
1 c. sour cream
1/4 t. baking soda
1 t. vanilla extract
1/2 t. almond extract

1 c. sugar
1/2 c. butter
1/2 cup dark Jamaican rum

Preheat the oven to 325 degrees. In a heavy-duty mixer, beat the sugar and butter with the salt until light and fluffy; beat in the eggs one by one. Add the vanilla and almond extracts, then alternate the flour with the sour cream (into which the baking soda has been mixed) in three separate additions, ending with the flour. Do not overbeat. Turn the batter (it will be quite heavy) into a tube pan that has been greased and then coated with fine dry bread crumbs. Bake the cake for approximately 1 hour, or until it tests clean. Remove the cake from the oven and let cool for five to ten minutes. Bring the butter, sugar, and rum to a boil in a saucepan and boil for 3 minutes; remove from heat. Prick the cake well with a long, thin skewer and slowly pour the hot rum syrup over it until the whole surface is glazed and the skewer holes have absorbed as much as they can. Let the cake sit in the pan for a couple of hours to cool while the glaze sets up.

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Alternate glaze:
  • Lemon -- Substitute 1/4 cup lemon juice and 1/4 water for rum

Silky Chocolate Peanut Butter Pie by RecipeZarr via Tracie Conn

10 min prep
1 cup chocolate chips
16 ounces soft silken tofu, drained
2/3 cup creamy peanut butter
1/2 cup sugar
1/2 teaspoon vanilla
1 (6 ounce) prepared graham cracker crusts

  1. Melt choc.chips in a small bowl in microwave at high power 90 seconds.
  2. Stir till smooth.
  3. cool slightly.
  4. place tofu, PB, sugar& vanilla in blender or food processor and whirl till smooth add chocolate and whirl till combined.
  5. pour into crust.
  6. cover with plastic wrap and refrigerate several hours till filling is set.
  7. Can garnish with peanuts, melted chocolate, or whipped cream.

Sock It To Me Cake by RickMach

1 box Duncan Hines white cake mix
1/2 c. sugar
3/4 c. wesson oil
2 t. vanilla
4 eggs (beat in one at a time)
1 8 oz. carton of sour cream


Beat at high speed for 2 or 3 minutes. Pour half of the batter in a tube pan.
1/2 c. light brown sugar
1/2 t. cinnamon
1/2 c. chopped pecans
Sprinkle over batter in pan and add remaining batter. Bake at 325 for 45 min. or
done .
1/4 c. milk
1/2 t. vanilla
powdered sugar

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4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract

Original recipe: (4 cups semisweet chocolate chips 2 cups chopped walnuts (optional)
Variation from Rachel
I omit the 1c chocolate chips and nuts as replace with
1c (heaping) Heath bar bits
1c (heaping) milk chocolate
1c (heaping) whites chocolate


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sift together the flour and baking soda, set aside.
  3. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture.
  4. Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  5. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
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Makes 6 dozen or 72 cookies

Spiced Pecans by BittaMaeker


1 c sugar
1/2 t cinnamon
1/8 t cream of tartar
pinch of salt
a little vanilla
1/4 c boiling water


Boil together until syrup forms a ball in cold water�doesn�t take long Stir in 2 1/2 c pecan pieces and mix well. Pour on waxed paper to cool.

Steamed Persimmon Pudding by Fannie Farmer

If you've been searching for a great persimmon pudding, search no more - this one is the best. The color is dark, the texture moist, and the flavor full and spicy. The pudding can be made ahead and reheated or it can be frozen. (Serves Eight)

1 cup puréed persimmons (about 3 persimmons with skins removed)
2 teaspoons baking soda
¼ pund butter, at room temperature
1½ cups sugar
2 eggs
1 tablespoon lemon juice
2 tablespoons rum
1 cup all-purpose flour
1 teaspoon cinnamon
½ teaspoon salt
1 cup broken walnuts or pecans
1 cup raisins
Heavy cream, whipped, for garnish

Fill a kettle that is large enough to hold a 2-quart pudding mold with enough water to come halfway up the sides of the mold. Let the water come to a boil over medium heat while you are mixing the pudding batter. The mold must have a lid or be snugly covered with foil while steaming (a coffee can with plastic lid works well). Also there must be a rack of mason jar rings or the bottom under the mold in the kettle to allow the water to circulate freely while the pudding is steaming. Grease the mold. Put the persimmon purée in a small bowl and stir in the baking soda. Set aside while mixing the other ingredients (the persimmon mixture will become quite stiff). Cream the butter and sugar. Add the eggs, lemon juice, and rum, and beat well. Add the flour, cinnamon, and salt, and stir to blend. Add the persimmon mixture and beat until well mixed. Stir in the nuts and raisins. Spoon the batter into the mold, cover, and steam for 2 hours. Remove from the kettle, and let rest for 5 minutes. Turn onto a rack to cool, or cool just a little and serve warm, with unsweetened whipped cream.

Strawberry Shortcake by Longaberger Cookbook

Also called Lightening Cake.
1 c sugar
1 c flour
1 tsp baking powder
1 t vanilla
pinch salt
1/3 cup margarine melted and enough milk added to equal 1 cup liquid

Melt margarine in 4 c measuring cup, add milk to equal 1 cup. Add remaining ingredients and mix. Bake in an 8 or 9 in greased and floured square baking pan. Bake about 20 min till set and golden brown at 375. (lower 25 degrees for glass pan) Top with sliced sweetened strawberries and cool whip when served.

Sugar Free Cheesecake by JonLittle

24 oz lite cream cheese, softened
3/4 c. splenda
1 t. almond or vanilla extract
4 lg. eggs

8 oz. sour cream
1 t. vanilla extract
1 T. spenda

Preheat oven to 350. Mix cream cheese, spenda and extract. Add eggs one at a time until blended. Put into a 9" pie plate and cook at 350 for 25-30 min. Mix sour cream, vanilla extract, and splenda, place topping on cooked pie and return to the oven for an additional 10 min.

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Nutritional Analysis:

Whole pie:
2449 kcal
61.3 g carb
1.7 g sugar
194.8 g fat (116 g saturated, 57.2 monounsaturated)
108.8 g protien
1350 mg cholestrol
(yea, the numbers don't add up to 2449 kcal, sue the usda database)

1/12 of this makes a generous slice...

204 kcal
5.1 g carb
.14 g sugar
16.2 g fat (9.7 g sat, 4.8 g mono)
9.1 g protien
112.5 mg cholestrol

Tina Chocolate Cake by TinaRoss


2 cups flour
2 cups sugar
1 cup water
2 stick Parkway (non-whipped)
3 1/2 Tablespoon cocoa
3/4 cup buttermilk
1/2 tsp soda
2 eggs
2 tablespoons Adams Best Vanilla
dash of salt

1 stick fresh butter
1/3 cup Buttermilk
3 Tablespoons cocoa
1 box powdered sugar
2 Tablespoons Vanilla
1/2 cup pecans

Or for a thinker pudding icing, try ChocolatePuddingIcing.

Instructions: Cake:
Mix flour and sugar in bowl. Bring the water, butter, and cocoa to a rolling boil in a pan. Pour gradually into the bowl of flour and sugar mixture then add 2 eggs and dash salt.

Mix buttermilk and soda until bubbly. Add buttermilk and soda to the mixture along with vanilla and stir. Bake for 20 minutes at 400 degrees in greased floured 9"x13" pan.

Boil butter, buttermilk, and cocoa. Add powdered sugar and vanilla. Beat very well. Stir in pecans.

Tunnel Of Fudge Cake by RickMach

Information from and

The cake was created by Ella Rita Helfrich (aka Mrs. Carl J. Helfrich) of Houston, Texas (born approximately 1917.) The recipe won her second prize in the 17th annual Pillsbury Bake-Off, held on Tuesday, 25 January 1966 in San Francisco. She had been participating in the contest since 1959.

Updated version of the Pillsbury Recipe (SHIRLEY'S TUNNEL-OF-FUDGE CAKE Adapted from Shirley O. Corriher)

Time: 2 hours plus 2 hours to cool

  • 2 1/2 cups roasted walnuts or walnuts and pecans, chopped (or all pecans like we have done)
  • 2 tablespoons butter
  • 5/8 teaspoon salt
  • Nonstick cooking spray
  • 1 1/4 cups butter, cut into tablespoon-size pieces
  • 1 cup sugar
  • 3/4 cup dark brown sugar, packed
  • 1 teaspoon vanilla
  • 1/3 cup vegetable oil
  • 2 large egg yolks
  • 4 large eggs
  • 2 cups confectioners sugar
  • 2 1/4 cups bleached all-purpose flour
  • 3/4 cup natural cocoa powder

  1. Place a heavy baking sheet or pizza stone on a shelf in the lower third of the oven. Heat the oven to 350 degrees.
  2. On a large baking sheet, roast nuts in the oven for 10 minutes. Keep watch that they do not burn. Pour into a bowl, and add butter and 1/8 teaspoon salt. Toss well and set aside.
  3. Generously apply nonstick cooking spray to the inside of a large Bundt cake pan.
  4. In a mixer, beat butter to soften until it becomes fluffy. Add sugar, then the brown sugar and continue to beat until airy. While beating, if the bowl does not feel cool, place it in the freezer for five minutes, then resume beating.
  5. Beat in 1/2 teaspoon salt, vanilla and vegetable oil.
  6. Beat in two egg yolks. Crack the four whole eggs into a large mixing bowl. With a small knife, cut yolks and barely stir the eggs, minimally blending the whites and yolks.
  7. With the mixer on the lowest speed, beat the eggs into the batter in three batches. Mix in confectioners' sugar and cocoa.
  8. In a large mixing bowl, stir flour and nuts together. Then with a spatula stir the flour-nut mixture into the batter. Pour the batter into the Bundt pan.
  9. Bake for 45 minutes. You cannot use the toothpick test because the cake contains so much sugar that the center will not set but will remain a tunnel-of-fudge. You are dependent on the correct oven temperature and the 45-minute cooking time.
  10. When removed from the oven, the cake will have a runny fudge core with an air pocket above the fudge. About 30 minutes after taking the cake out of the oven, press the inside and the outside edge of the cake bottom down all the way around to minimize the air pocket. Let the cake, still in the pan, cool on a rack for two to three hours. Invert the cake onto a platter and let cool completely.

New Pillsbury Recipe

This revised recipe makes up for the now-extinct ingredient of “Double Dutch Fudge Frosting Mix.” Note that Pillsbury introduced a glaze, whereas the original did not have one. Pillsbury notes that the cake will not work without the called-for amount of nuts.

For the cake:
  • 1 3/4 cups white sugar
  • 1 3/4 cups margarine or softened butter
  • 6 eggs
  • 2 cups icing sugar
  • 2 1/4 cups Pillsbury BEST® All Purpose or Unbleached Flour
  • 3/4 cup unsweetened cocoa powder
  • 2 cups chopped walnuts

For the glaze:
  • 3/4 cup icing sugar
  • 1/4 cup unsweetened cocoa powder
  • 4 to 6 teaspoons milk

Start heating oven to 350 F / 175 C.

Grease and flour a 12-cup (3 litres) fluted tube cake pan or a 10-inch (25 cm) tube pan. Set aside.

In a large bowl, beat the butter and sugar until fluffy. Add eggs one at a time and beat after each one. Add the 2 cups of icing sugar a little at a time, beating after each addition. Stir in flour (if you have been using an electric beater, switch to hand for this) and all remaining ingredients in the cake section. Pour or spoon batter into the prepared cake pan and smooth it out. Pop into oven and bake until edges start to pull away from the pan and the top is set. Don’t go by standard tests such as a dry toothpick test; they won’t work with this cake. The cake should be done in 45 to 50 minutes. Remove cake from oven, leave in pan, and set on wire rack to cool 1 1/2 hours, then invert onto a plate and let cool a further 2 hours.

Now, mix all the glaze ingredients. You want the glaze to be runny enough to drizzle, so add a bit more milk if you have to. Drizzle over top, and let some run down the sides of the cake.

Original Recipe

  • 1 1/2 cups soft Land O’ Lakes Butter
  • 6 eggs
  • 1 1/2 cups sugar
  • 2 cups Pillsbury’s Best Flour (Regular, Instant Blending or Self Rising*)
  • 1 package Pillsbury Double Dutch Fudge Buttercream Frosting Mix
  • 2 cups chopped Diamond Walnuts

  • Oven 350° [ed. 350 F / 175 C]
  • 10-inch tube cake

Cream butter in large mixer bowl at high speed of mixer. Add eggs, one at a time, beating well after each. Gradually add sugar, continue creaming at high speed until light and fluffy. By hand, stir in flour, frosting mix, and walnuts until well blended. Pour batter into greased Bundt pan or 10-inch Angel Food tube pan. Bake at 350° for 60 to 65 minutes. Cool 2 hours, remove from pan. Cool completely before serving.

Note: Walnuts, Double Dutch Fudge Frosting Mix and butter are key to the success of this unusual recipe. Since cake has a soft fudgy interior, test for doneness after 60 minutes by observing dry, shiny brownie-type crust.

*For use with Pillsbury’s Best Self-Rising Flour, decrease butter to 1 cup. Cream butter in large mixer bowl at high speed of mixer. Add eggs one at a time beating well after each. At low speed, gradually add flour, then sugar, mixing until well blended. By hand, stir in frosting mix and walnuts. Blend well. Pour batter into greased Bundt pan or 10-inch Angel Food tube pan. Bake at 350° for 65 to 70 minutes. Cool 2 hours. Remove from pan. Cool completely before serving

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The original recipe was from when I was a kid. My mom made this and we loved it. However, the dry icing mix is no longer being made. Here is the original from my mom:
  • 1 1/2 cup butter
  • 6 eggs
  • 1 1/2 cup sugar
  • 2 cups flour
  • 1 package 2 layer size fudge buttercream frosting mix
  • 2 cups chopped nuts

Cream butter, add eggs one at a time beating well. Gradually add sugar and continue beating with mixer until fluffy. Stir in flour, frosting mix, and nuts. Pour into angel food pan. Bake at 350 F for 60 minutes. (if using self-rising flour use 1 cup butter). Should have shiny brownie type crust when done.

Vanilla Creme Brulee by RickMach

2 cups heavy or light cream, or half-and-half (the first attempt that came out great, I used 1/4 cups skim milk & 1 3/4 cups heavy cream)
1 vanilla bean, split lengthwise or 1 teaspoon vanilla extract (used 1 1/2 teaspoons)
1/8 teaspoon salt
5 egg yolks
1/2 cup sugar

  1. Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean, and salt and cook over low heat just until hot. Let sit for a few minutes then discard vanilla bean. (If using vanilla extract, add it now.)
  2. In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour the sugar-egg mixture into cream and stir. Pour into 4 6-oz ramekins (note I used 11 or 12 when doubling recipe) and place ramekins in a baking dish; fill the dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely on counter. Refrigerate for several hours and up to a couple of days.
    • When ready, the crème brûlée should have a uniform jiggle in the middle; when you touch the center, it should spring back just a bit. If the sides hold firm but the center sloshes, they aren’t quite done yet.
    • If they are set like Jell-O, they’ve overbaked, although they will still be delicious! Chill them, brûlée them, eat them, love them and celebrate your efforts. If they have overbaked to the point that they look risen in the center, toss them, start again, and celebrate your efforts!
    • Let the custards cool in the water until you can safely pick up the ramekins by the rim with your fingers. This should take about 15 minutes, depending on how tender your fingers are.
    • Once removed from the water bath, let each custard rest on the cooling rack for about 15 more minutes. Use a spoon to skim any bubbles off the top, then cover each ramekin with plastic wrap and store in the fridge. Chill for at least 4 hours, or up to 4 days, before serving.
  3. When ready to serve, top each custard with about a teaspoon of turbinado sugar in a thin layer and torch in a circular motion until burnt. Repeat with a 2nd thin layer of sugar. Put in the fridge for a few minutes and serve within 20 minutes.
    • When ready to serve, remove the custards from the fridge. Sprinkle the surface of each custard evenly with about 1 teaspoon of granulated sugar. Rotate the custard as you sprinkle to make sure the sugar evenly coats the surface.
    • Ignite your torch. Hold the flame about 4 inches from the surface of the sugar. Using a circular motion, move the flame across the surface. The sugar will at first begin to bead up, and then will eventually solidify into a hard sugar crust
    • You want to make sure all the sugar granules have melted, and the sugar has at least a tint of caramel color. The longer you torch the surface, the darker it will become and the more bitter the sugar crust will be.

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White Almond Sour Cream Cakeby Carol by LorettaMach

  • 2 boxes white cake mix
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 1/2 teas. salt
  • 8 egg whites
  • 2 2/3 cups water
  • 4 Tbls. vegetable oil
  • 2 cups (16oz carton) sour cream
  • 2 teaspoon clear vanilla flavor
  • 2 teaspoons almond extract

  1. Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees
  2. ***One recipe makes: one 14″ round + one 6″ round
  3. or one 16″ round or one 12″ round + one 10″ round or one 12×18″ sheet cake or one 12″ round + one 8″ round + one 6″
  4. Half a recipe makes: two 8″ rounds or two 6″ rounds + 6 cupcakes

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Use Carol's buttercream frosting (Sprinkles)between layers and on top.

White Chocolate Cake by JonLittle

4 oz. white baking chocolate
1/2 c. hot water
4 eggs
2 sticks margarine
2 c. sugar
1 t. vanilla
1 c. buttermilk
2 c. flour
1 t. baking soda
1/2 t. salt.

Preheat oven to 325 °F. Melt white chocolate in hot water, stirring constantly. Set aside to cool. Separate egg whites and yolks. Beat egg whites until stiff but not dry.

Cream margarine and sugar together at low speed in a large bowl. Add egg yolks one at a time, blending after each addition. Stir in cooled chocolate mixture. Combine vanilla and buttermilk and set aside. In a separate bowl, sift together flour, soda, and salt. Alternately add the dry and wet mixtures to the creamed sugar and chocolate mixture, blending well. Fold in egg whites. Bake 35-40 minutes in a 12" x 8" x 2" pan. Top with either the Dutch Chocolate Icing or a Butter Cream Icing. Can be baked in layers but reduce baking time.

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Makes 16-20 servings

Wyatt Coconut Cream Pie by Wyatt's Cafeteria

1/3 cup water
4 teaspoons cornstarch
2 teaspoons cake flour
3 whole eggs slightly beaten
2/3 cup powdered milk
pinch of salt
2 tablespoons margarine
2 cups cold water
3/4 cup sugar
1 teaspoon vanilla
1 cup coconut

Melt margarine, add 2 cups water, sugar, powdered milk, and salt. Bring to boil and set aside. Put cornstarch and flour in bowl. Add 1/3 cup water. Stir until smooth. Pour into hot mixture and return to heat. Add eggs and stir to mix well. Stir vanilla and coconut into warm cream filling. Pour into a baked pastry shell.

Yummy Chocolate Cake by Cook'em Horns The Quickbook, Ebby Davis Reeves, BS '75 Houston

(Cut slices small! Very rich!)

1 package (18 1/2 oz.) butter recipe yellow cake mix
1 package (3 3/4 oz.) instant vanilla pudding mix
3/4 cup cooking oil
4 eggs
1/2 pint sour cream
1 teaspoon vanilla
1 can (5.5 oz) chocolate syrup
1 cup chocolate chips

Mix together first six ingredients until well blended. Beat well. Pour 2/3 of the batter into a floured and buttered bundt pan. To the remaining 1/3, add syrup and chocolate chips. Mix thoroughly, by hand. Pour this mixture on top of first batter. Do not stir again. Bake at 350 degrees F for 1 hour. Delicious! Yield: 18 slices.

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Preparation time: 15 minutes, plus baking.

Variation: Vickie Ann Haney Cannon, BS '74, Abilene, makes a Chocolate Chip Cake similar to this using a yellow cake mix, 1/2 cup oil, 1/12 cups water, 4 eggs, both a chocolate and a vanilla pudding mix, a teaspoon vanilla and 8 to 10 oz. milk chocolate chips. Tester Debbie Dubois, BS '77, Corpus Christi, used her test recipe to make 4 mini loaves, cooking them 45 minutes for great gifts.

ZTejas Ancho Fudge Pie by Z'Tejas

1 9 in. Deep dish prepared pie crust
2 each Eggs
1/2 cup Flour
1/2 cup White sugar
1/2 cup Brown sugar
1 cup Butter (2 sticks)
1/2 cup Pecans
1/2 cup Walnuts
1 cup Chocolate chips
3/4 tsp Ancho Chile Peppers, ground

Ancho peppers are available whole. To grind, soften peppers in water for 3 minutes, drain, grind in blender. Do NOT use chile powder.

Melt butter and allow to cool. Toast pecans and walnuts in oven on flat sheet until lightly brown. Beat eggs well. Add white flour, white sugar and brown sugar. Mix until smooth. Add cool butter, mix well. Mix in nuts, chile peppers and chocolate chips. Fold into mixture. Pour into prepared pie crust. Bake at 325 degrees for 45-55 minutes. Please email to request additional recipes.

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ZTejas Chile Fudge Pie by Z Tejas in the The Austin American Statesman

2 teaspoons Ancho puree*
½ lb Butter
½ cup Chopped walnuts
½ cup Chopped pecans
2 Eggs
½ cup White sugar
½ cup Brown sugar
½ cup Flour
1 cup Semisweet chocolate chips
9 inch unbaked pie shell

*For ancho puree: Ancho chiles, which are dried poblanos, are dark brown peppers found in the produce section. Remove seeds and stem from one ancho chile pepper. Place ancho in a small saucepan with water to cover. Bring to a boil and simmer until ancho is tender. Puree in a food processor.

Melt butter and let cool to warm. Toast pecans and walnuts until lightly brown. Beat eggs well and then add sugars and flour. Beat until smooth. Add warm butter and mix well. (It is important for butter to be warm so chocolate chips will melt some.) Add chile puree. Stir in nuts and chocolate chips. Pour filling into pastry shell and bake at 325 degrees for 45 to 60 minutes until done.

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Drinks drinks.png


Banana Smoothie by HannahJoyMach

2 1/2 tablespoons lemon juice
1 cup milk
2 teaspoons sugar
1/6 cup honey
1 handfull blueberries
1/2 cup vanilla ice cream
1/2 cup plain yogurt
5 frozen bananas

Blend all the ingredients in the blender until will mixed.

Hibiscus Tea by LorettaMach

Combine 2 cups of dried hibiscus flowers, 4 cups of water and 2/3 cup of sugar (or equivalent in sweetener) in a medium saucepan. Bring to a boil and simmer for about 15-20 minutes. Remove from heat and let cool until room temperature. Strain. Add 6-8 more cups of water. Serve over ice. (I filled my gallon pitcher about 1/3 cup full of ice and added my tea to that.)


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Nutella Chili Hot Chocolate by Nutella

1 1/2 tablespoons Mexican chili powder or regular chili powder
6 cups low-fat or non-fat milk
1 cup Nutella


Place chili powder and milk in a 4-quart saucepan and bring to a boil over medium heat. Whist in the Nutella until smooth and remove from heat to steep for 10 to 15 minutes (the longer the steeping, the "hotter" the drink). Reheat hot chocolate over medium heat to desired temperature and serve.

For an extra-rich treat, serve in mugs with whipped cream and cinnamon stick.

Sports Drink by RickMach

Measure all ingredients precisely. Small variations can make the drink less effective or even harmful. Mix the following:

  • 1 quart (950 mL) water
  • ½ teaspoon (2.5 g) baking soda
  • ½ teaspoon (2.5 g) table salt
  • ¼ teaspoon (1.25 g) salt substitute (potassium-based), such as Lite Salt or Morton Salt Substitute
  • 2 tablespoons (30 g) sugar

You can tweak the amount of sugar you want to include and add your own flavors, avoiding artificial dyes and preservatives in the process.

Condiments condiments.png


Dill Pickle Flavored Salt by RickMach


1 Tablespoons coriander seed
1 1/2 Tablespoons kosher salt
1 1/2 teaspoons dill weed
1/2 teaspoon mustard seed (or ground mustard)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon celery seed
1/2 teaspoon citric acid (or triple for more sour taste)

Grind all ingredients until smooth.

East Carolin Barbecue Sauce by Noble Pig (

2 cups cider vinegar (you can cut this in half if you think it will be too vinegary for you)
2 Tablespoons molasses
1 Tablespoon ground dry mustard
1/2 cup butter
1/2 teaspoon cayenne pepper
1 Tablespoon Worcestershire
1 cup packed dark brown sugar
4 teaspoons cornstarch

  • In a medium saucepan over medium heat, mix cider vinegar, molasses, dry mustard, butter, cayenne pepper, Worcestershire and brown sugar. Bring to a boil. Mix 4 teaspoons cornstarch with 4 teaspoons cold water and slowly add to the sauce; simmer 1 minute. The sauce will thicken a little but will remain mostly thin as this is the type of sauce it supposed to be (it will also thicken a bit more when it cools). If you think the cornstarch became clumped in any way within the sauce, strain before pouring into a squeezable bottle.
  • Serve over pulled pork.

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Enchilada Sauce by RickMach


4 Tablespoons corn oil
3 Tablespoons Chili Powder
6 Tablespoons Flour
1 1/2 teaspoon Cumin Powder
3/4 teaspoon Garlic Powder
1 1/2 teaspoon salt


First stir together dry ingredients and oil in a sauce pan on a medium heat burner. After the above ingredients have been stirred together and warmed, add in 4-1/2 cups water. Continue to stir until the sauce is thickened to the consistency of a thin gravy. Then turn the burner off.

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Fig Jam by RickMach


4 - 6 cups figs (washed, stems removed)

1 cup sugar per cup of figs (Granny said she only used 2.5 - 3 cups of sugar in the batch)

1 small package of strawberry jello


Mix everything together and put in a Pyrex baking dish. Bake in the oven at 300 F for 1 - 1 1/2 hours until thick. Put in jars and seal.

Heinz Heinz 57 by

Raisin Puree
1/2 cup raisins
1/2 cup water

1 1/3 cups white vinegar
1 cup tomato paste
2/3 cup malt vinegar
2/3 cup sugar
1/2 cup water 1 tablespoon yellow prepared mustard
2 teaspoons apple juice concentrate
1 1/2 teaspoons salt
1 teaspoon vegetable oil
1 teaspoon lemon juice
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon tumeric

  1. Make the raisin puree by combining the raisins with the water in a food processor or blender. Blend on high speed for 1 minute or until the puree is smooth. Measure 1/4 cup of this puree into a medium saucepan.
  2. Add the remaining ingredients and whisk until smooth.
  3. Turn heat up to medium high and bring mixture to a thorough boil. Reduce heat to low and simmer, uncovered, for 1/2 hour or until thick. Let sauce cool and then refrigerate it in a covered container for at least 24 hours.

Makes 3 cups.

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Heinz Ketchup by

One 6oz can tomatoe paste (use the best you can buy)
1/2 cup light corn syrup
1/2 cup white vinager
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder

Combine all ingredients in a medium sauce pan over a medium heat. Whisk until smooth. When mixture comes to a boil, reduce heat and simmer for 20 minutes, stirring often. Remove pan from heat and cover until cool. Chill and store in a covered container.

Makes 1 1/2 cups

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Homemade Yogurt by RickMach


1 gallon of milk (I use fat free)
1-2 cups powdered milk (optional, to make a thicker yogurt)
1/2 to 1 cup of plain yogurt


Heat milk over a medium heat until 180 degrees, stirring occasionally to prevent the bottom from scorching. Stir in and dissolve powdered milk while heating. Do not bring to a boil. Cool milk until temperature reaches 105 - 110 degrees. Preheat oven to warm and turn on the oven light. Stir in yogurt. Put lid on the pot and wrap in towels. Place in oven, leaving the light on. Leave it this way for about 7-8 hours until done. Place pot in refrigerator until thoroughly cooled. Transfer into final containers.

To make Greek yogurt, drain finished yogurt in the refrigerator for a hour or so in collendar lined with a dishcloth or cheesecloth.

Kansas City Style Barbecue Sauce by Noble Pig


1/2 cup raisins
1/2 medium onion, chopped
2 medium cloves garlic, minced
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil, divided
1 can (15 ounce) tomato sauce
1/2 cup cider vinegar
1/3 cup tomato paste
1/2 cup dark brown sugar
2 Tablespoons Worcestershire sauce
2 Tablespoons dark molasses
2 Tablespoons steak sauce
2 Tablespoons fresh lemon juice
2 Tablespoons honey
2 teaspoons liquid smoke
1-1/2 teaspoons prepared yellow mustard
1-1/2 teaspoons table salt
1 teaspoon hot sauce
1 teaspoon chili powder
1/2 teaspoon black pepper

  • Place raisins in a small bowl and cover with 1 cup boiling water. Let sit for 15 minutes while they plump up. Drain.
  • In a large saucepan, saute onion in 1 Tablespoon olive oil until soft, about 5 minutes. Add garlic and continue sauteing for about 30 seconds more or until fragrant.
  • Place drained raisins, onion-garlic mixture, balsamic vinegar and remaining one Tablespoon olive oil into blender. Puree until smooth.
  • In the same saucepan you sauteed onions in (you don't have to clean it), add pureed mixture and the rest of all the ingredients. Bring to a simmer over low-medium heat and reduce by half, leaving sauce uncovered; about 30 minutes.
  • Serve with your favorite barbecue. I have found sauce tastes best when it has sat for a day and the flavors have melded together. Keep refrigerated

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Mango Blueberry Salsa by Mark Picker, Central Market

6 to 8 servings
1 cup fresh mango (ripe, but firm) coarsely chopped
1 cup fresh blueberries, washed
2 serrano chiles, seeds and ribs removed and finely minced
1/2 cup red onion, chopped
1/2 cup red bell pepper, chopped
1/2 cup fresh cilantro, chopped
1/4 cup seasoned rice vinegar
1/4 teaspoon ground black pepper

Prepare at least 1 hour prior to serving. In a nonreactive bowl, mix all ingredients except the blueberries. Add the blueberries to the mixture and carefully turn in with a spatula to complete mixing, taking care not to break the blueberry skins. Set aside if intended for immediate use, or refrigerate until 1 hour prior to use. Serve with prepared meat, fowl or fish at room temperature.

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Mango Jalapeno Aioli by Hudson on the Bend

Mangos and jalapeno chiles spice up aioli mayonnaise. Use as a condiment with seafood and poultry.

Prep Time: 5 minutes; Total Time: 5 minutes

Juice of 2 lemons
1 bunch cilantro, stems removed, and roughly chopped
1/2 cup MangoJalapenoSauce
1 cup mayonnaise
2 garlic cloves, minced
Salt and pepper to taste

Combine lemon juice, cilantro, and Mango Jalapeno Sauce in a bowl. Stir in mayonnaise, garlic, salt, and pepper. Can be used as a condiment with seafood and poultry

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Mango Jalapeno Sauce by Hudson on the Bend

Mangos give a tropical twist while jalapenos add spice to this delicious condiment.

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes

1 lb. mangos, diced
1 1/2 C. sugar
3 oz. champagne vinegar
1 Tbsp. minced garlic
3 Tbsp. diced red onion
4 jalapeno chiles, seeded and sliced
1/2 tsp. salt

Place mangos, sugar, champagne vinegar, garlic, and red onion in a nonstick pot. Bring to a boil. Reduce heat and simmer 10 minutes. Add jalapenos and salt. Serve sauce hot or cold. (If making aioli, chill completely before adding to other ingredients.) Can be used as a condiment with seafood and poultry.

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Roasted Roses Of Garlic by Richard Simmons

Prep: 2 min, Bake: 375 degrees for 1 hour
1 whole head garlic
1 teaspoon olive oil

  1. Preheat oven to 375 degree.
  2. Place garlic on folded-over double layers of aluminum foil. Drizzle with olive oil. Seal foil.
  3. Bake 1 hour. Unwrap and let cool. Cut across pointed end of garlic head. Squeeze out garlic paste into small bowl. Use as desired.

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Roasted Tomatillo Salsa by ScotNelsen

1 1/2 pounds fresh tomatillos
5 fresh serrano chiles
3 garlic cloves, unpeeled
1/2 cup fresh cilantro, chopped
1/2 cup onion, chopped and rinsed
1 teaspoon coarse salt

Preheat broiler. Remove tomatillos from husks and rinse under warm water to remove stickiness. Broil chiles, garlic, and tomatillos on rack of a broiler pan 1 to 2 inches from heat, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Peel garlic and pull off tops of chiles. Puree tomatillos, serranos and garlic. Rinse onion after chopping with water. Add cilantro, onion, and salt and mix well.

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Yield: 3 cups/6 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes

Seranno Hot Sauce by

Here's an easy recipe for a wicked batch of Serrano Hot Sauce! With a half pound of Serannos, you'll get two 5 oz. bottles worth of delicious, fiery hot sauce. Note that the instructions are not designed for long-term canning.

  • 1/2 lb. Serrano peppers (approx. 18-20)
  • 1 Habanero pepper (optional)
  • 1/4 onion
  • 1 garlic clove
  • 1/2 cup white vinegar
  • 1/4 cup water
  • juice of 1 lime
  • freshly cracked black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon Mexican oregano
  • 1/4 teaspoon cumin (optional)
  • 8-10 cilantro sprigs

  1. Give the Serranos a good rinse and de-stem them. Be sure to wash your hands after handling them. More tips on handling hot chiles.
  2. Saute a roughly chopped 1/4 onion and 1 whole, peeled garlic clove in a glug of oil over medium heat.
  3. Once the onion is browning add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add the de-stemmed Serranos, 1/2 cup white vinegar, 1/4 cup water, and 1/2 teaspoon salt. You can optionally add a rinsed and de-stemmed Habanero pepper. Bring to a simmer and then add everything to a blender.
  4. Add 8-10 sprigs of cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a little chunky, but you can always blend it thinner.
  5. Add mixture to two 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for weeks at a time.

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These are hot chiles so use caution when handling them! Be sure not to touch your eyes or nose after chopping them up. More tips on handling hot chiles.

It's best to use a non-reactive pan for this recipe -- I've mistakenly used my cast iron pan in the past and the acidity will eat away some of the pan's seasoning.

Calories: 5kcal Carbohydrates: 1g Protein: 1g Fat: 1g Saturated Fat: 1g Sodium: 50mg Potassium: 30mg Fiber: 1g Sugar: 1g Vitamin A: 89IU Vitamin C: 4mg Calcium: 2mg Iron: 1mg

Taco Seasoning by Bill Echols on

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Yakisoba Sauce by LorettaMach


2 tsp. sugar
2 tsp soy sauce
4 tsp oyster sauce
4 tsp Ketchup
4 T Worchester Sauce


Stir all together. Pour over Yakisoba dish when done

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From Just One Cookbook Youtube



Cheesy Cauliflower Potato Soup by LorettaMach


1 yellow onion
1 Tbsp olive oil
1 head cauliflower
1.5 lb. russet potatoes
4 cups vegetable broth
12 oz. evaporated milk
1/2 tsp smoked paprika
1 tsp salt
freshly cracked pepper
4 oz. medium cheddar, shredded
3 green onions, sliced (The green onions really add a pop of flavor to each bowl, so I don't suggest skipping them.)


  1. Dice the onion and add it to a soup pot along with the olive oil. Sauté the onion over medium heat for about 5 minutes, or until softened.
  2. Peel and dice the potatoes into 1-inch cubes. Cut the cauliflower into small florets. Add the cubed potatoes and cauliflower florets to the soup pot along with the vegetable broth. Place a lid on top, turn the heat up to high, and bring the pot up to a boil. Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes, or until the potatoes and cauliflower are extremely soft.
  3. Add the evaporated milk to the soup. Use an immersion blender to purée the mixture, or allow it to cool slightly, then transfer the soup in batches to a blender to purée. Blending hot liquids is extremely dangerous, so make sure to let it cool until warm first (adding the evaporated milk will help bring the temperature down), and drape a towel over the lid of the blender as added protection against unintended splatter.
  4. Once the soup is puréed, season with smoked paprika, salt, and freshly cracked pepper (10-15 cranks of a pepper mill). The amount of salt needed will vary, depending on the salt content of the broth used.
  5. Place the soup back over medium heat and allow it to heat through. Once hot, begin stirring in the cheese, one handful at a time, until it has fully melted into the soup.
  6. Serve the Cheesy Cauliflower and Potato Soup with sliced green onions on top.
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Chicken Tetrazini Lubys by LorettaMach


12 ounces spaghetti

1 1/2 teaspoon vegetable oil

1/2 teaspoon salt

1 1/2 tablespoon butter

1/4 cup chopped onion

1 clove garlic, minced

2 cans cream of mushroom soup

1 cup chicken broth

1 teaspoon salt

3 cups shredded American cheese

4 cups diced cooked chicken

2 teaspoons chopped parsley

2 tablespoons diced pimento


Heat oven to 350 degrees F.

Cook spaghetti according to package directions, adding oil and salt. Drain.

In large Dutch oven, melt butter over medium heat. Add onion and garlic. Cook, stirring for 2 minutes. Add soup, broth, salt and 1 1/2 cups of the cheese. Cook and stir until smooth and melted. Add spaghetti and chicken, mixing well. Transfer to a 2-quart baking dish. Cover with foil and bake for 30 minutes.

Remove foil and sprinkle with rest of cheese. Bake until cheese melts, then sprinkle with parsley and pimento.

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Chilies Rellenos Casserole by LorettaMach


15-18 Green Chiles - roasted chilies with skin and seeds removed, or canned whole chilies. The fresh chilies usually (Hatch chile, green chile,or Anaheim pepper)
Jack Cheese block
1 1/2 Cups Cheddar Cheese
6 eggs
1/4 cup flour
3/4 cup milk
salt, pepper, tabasco

  1. heat oven to 350
  2. stuff 15-18 green chilies with jack cheese (see above)
  3. lay chilies in the bottom of baking dish
  4. beat 6 eggs with 1/4 cup flour until smooth<
  5. add 3/4 cup milk, salt, pepper, Tabasco to taste
  6. pour egg mixture over chilies and cheese and bake for 45 minutes

I usually use canned chilies in this recipe because they are very tender. They are also very mild so I sometimes add finely chopped hotter peppers to the egg mixture or go heavy on Tabasco. Another variation is to make it a breakfast casserole by adding a little more egg and mix in cooked and crumbled breakfast sausage before pouring over chilies and baking.

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Costco Quinoa Copy Cat Salad by LorettaMach

  • 1.5 cups dry quinoa
  • kosher salt
  • 1 tablespoon extra-virgin olive
  • 1⁄3 cups extra-virgin olive oil, more as needed
  • 3 tablespoons white vinegar or 3 tablespoons rice vinegar, more as needed
  • 3 tablespoons fresh lemon juice, more as needed
  • 1 - 2 tablespoon finely grated lemon zest
  • fresh ground black pepper
  • 1 1⁄4 cups chopped Roma tomato
  • 1 1⁄4 cups diced English cucumber (1/2 inch dice)
  • 1⁄2 cups thinly sliced scallion
  • 1 1⁄4 cups diced red bell pepper (1/4 inch dice)
  • 2 cups cooked red lentil
  • 2 cups cooked mung beans
  • 4 tablespoons chopped fresh flat-leaf parsley
  1. Rinse quinoa thoroughly under cold water and drain.
  2. Bring 7 cups water to a boil in a 4-quart pot over high heat.
  3. Add 3/4 teaspoons salt; add quinoa, reduce heat to a simmer, and cook, uncovered, stirring occasionally and adding more boiling water as needed to keep the quinoa covered, until tender (about 15 to 20 minutes).
  4. Drain and rinse the quinoa with cold water to stop the cooking.
  5. Transfer quinoa to a foil-lined, rimmed baking sheet, drizzle with 1 tablespoon olive oil, and toss lightly to coat.
  6. Spread the quinoa on the baking sheet and cool completely at room temperature or in the fridge.
  7. Put vinegar and lemon juice in a small bowl and gradually whisk in the 1/3 cup olive oil (vinaigrette).
  8. Whisk in lemon zest; taste; season with salt, pepper, and additional vinegar and lemon juice or olive oil as needed.
  9. Place cooked and cooled quinoa in a large serving bowl and toss to break up any clumps.
  10. Add tomatoes, cucumbers, scallions, bell peppers, lentils, mung beans, parsley plus 1/2 cup vinaigrette and toss.
  11. Taste and season as needed with more vinaigrette, salt, and pepper.
  12. Serve or refrigerate for up to 1 day.
  13. If making ahead, allow the salad to sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt, and pepper before serving.

Other Info (pictures, nutrition, etc)
  1. 1 cup dry mung beans equals 3 cups. 1:3 ratio for water. (2/3 cup dry + 2 cups water) Instant pot mung beans cook on high pressure for 0 minutes. Allow to natural release for 10 minutes.
  2. Lentils double in volume. 1 cup dry lentils with 1 1/2 cup water equals 2 cup cooked. Set high pressure to 3 minutes. Natural release for 10 minutes.
  3. Quinoa instant pot- spray oil in pot, rinse quinoa, add 1 1/2 cups quinoa and 2 1/4 cups water. 1 min. high pressure. natural release 10 minutes.
Salad 1 cup quinoa= 1.5 cups water, .5 cup= 3/4 cup water, .25 quinoa= 3/8 cup

Mandarin Orange Salad by Alysson Marshall


Red Leaf Lettuce
can of mandarin oranges or fresh ones
1/2 cup almonds
2 T sugar

Dressing ingredients:
1/2 t salt
dash pepper
1/4 c. oil 1 T parsley
2 T vinegar
dash Tabasco all in blender


Combine dressing ingredients in a blender and blend.

Cook almonds and sugar over heat until coated with sugar. Pour quickly over lettuce

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Recipe Template by WikiGuest



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Tomato Bisque by LorettaMach

  • 1 tbsp butter
  • 1 medium onion
  • 1 cup chopped carrots
  • 1 celery stalk
  • 3 cloves garlic
  • 30 oz fresh plum tomatoes, peeled
  • 32 oz fat free chicken broth, vegetarians use vegetable broth
  • 3 sprigs parsley
  • 10 basil leaves
  • 2 bay leaves
  • 2 tbsp reduced fat sour cream
  • Parmigiano Reggiano for serving (optional)



To peel the tomatoes, boil a large pot of water. When boiling, drop the tomatoes in the water to blanch one minute, or until the skin cracks. Quickly remove from the water, let it cool a few minutes and the skin will come right off.

Chop onions, carrots, celery and garlic using a mini food processor or chopper. Melt butter in a large soup pot over medium heat. Add butter until melted, then add chopped onions, carrots, celery and garlic. Cook stirring often until soft, about 8-10 minutes. Add chicken broth and tomatoes, stirring well.

Using a string or a rubber band, tie herbs together and drop into the soup. This will make it easy to remove later. Add salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes.

Remove herbs and discard, add sour cream and blend with a hand blender until smooth. (A regular blender would work, but be sure to let the soup cool before blending and fill only halfway in the blender so it doesn’t explode on you).

Ladle into bowls and top with freshly grated cheese and fresh basil.

Makes 8 cups.


Emergency Substitutions

1 cup self rising flour 1 cup regular flour, 1 baking powder, and 1/2 t salt
1 cup sifted cake flour 1 cup minus 2T sifted all-purpose flour or 7/8 cup.
1 T cornstarch (for thickening) 2 T flour or 2 tsp. quick-cooking tapioca
1 t baking powder ¼ t baking soda plus ½ t cream of tartar
1 t baking powder ¼ t baking soda plus ½ cup buttermilk or sour milk (to replace ½ cup liquid in recipe)
1 cup powdered sugar 1 cup granulated sugar plus 1 t cornstarch. Whirl in blender or processor until powdered.
½ cup brown sugar 2 T molasses in ½ cup granulated sugar
1 1/3 cup firmly-packed brown sugar 1 cup granulated sugar
1 cup honey 1 ¼ cups sugar + ¼ cup liquid
1 cup corn syrup 1 cup sugar plus ¼ cup liquid
1 cup dark corn syrup ¾ cup light corn syrup + ¼ cup molasses or 1 cup light corn syrup
1 cup molasses 1 cup honey
1 cup sour milk 1 T lemon juice or vinegar plus sweet milk to make 1 cup
1 cup whole milk ½ cup evaporated milk plus ½ cup water or 1 cup reconstituted nonfat dry milk plus 1 T butter or 1/3 cup dry milk plus 1 cup water
1 cup Buttermilk 1 TBSP lemon juice or vinegar + enough milk to make 1 cup. Let stand 5 minutes. Or 1 cup whole milk + 1 ¾ teaspoons cream of tartar or 1 cup plain yogurt.
1 cup thin cream (18-20% fat) 7/8 cup milk plus 3 T fat
1 cup heavy cream (36-40% fat) ¾ cup milk plus 1/3 cup fat
1 cup sour cream 1 cup plain yogurt
¾ cup cracker crumbs 1 cup bread crumbs
1 square (1 oz.) chocolate 3 or 4 t cocoa plus 1 T butter or margarine
4 Oz Chocolate, Sweet Baking (German) 1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons fat can be substituted for 4 ounces German sweet baking chocolate
1 t dry herbs 1 T fresh herbs
1 small fresh onion 1 T instant minced onion, rehydrated (2T for ½ cup)
1 t dry mustard 1 T prepared mustard
1 cup tomato juice ½ cup tomato sauce plus ½ cup water
1 cup catsup or chili sauce 1 cup tomato sauce plus ½ cup sugar and 2 T vinegar (for use in cooking)
1 lb. dates 1 ½ cup dates, pitted and cut
3 medium bananas 1 cup mashed
10 miniature marshmallows 1 large marshmallow
In substituting cocoa for chocolate in cakes, the amount of flour must be reduced.  
Brown and white sugars usually may be used interchangeably, measure for measure. Brown sugar must be firmly packed.  

I Attachment Action Size Date Who Comment
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bread.pngpng bread.png manage 2 K 2006/09/20 - 21:29 RickMach  
condiments.pngpng condiments.png manage 24 K 2006/09/21 - 23:01 RickMach  
dessert.pngpng dessert.png manage 4 K 2006/09/20 - 21:33 RickMach  
drinks.pngpng drinks.png manage 22 K 2006/09/21 - 22:46 RickMach  
egg.pngpng egg.png manage 824 bytes 2006/09/20 - 21:23 RickMach  
main.pngpng main.png manage 4 K 2006/09/20 - 21:30 RickMach  
pasta.pngpng pasta.png manage 3 K 2006/09/20 - 21:30 RickMach  
salad.pngpng salad.png manage 165 K 2006/09/21 - 22:34 RickMach  
soup.pngpng soup.png manage 49 K 2019/12/27 - 14:36 RickMach  
vegetable.pngpng vegetable.png manage 5 K 2006/09/20 - 21:33 RickMach  
Topic revision: r11 - 2021/09/15, LorettaMach
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