Makes 1 – 8″ Pie Ingredients 4 – Chicken Thighs (skinless, boneless or bone-in) 1 Tsp Ground Cumin 1 Tsp Ground Coriander 1 Tsp Ground Cinnamon 1 Tsp Ground Ginger 1 Tsp Ground Galangal 1 Tsp Ground Tumeric 1 Tsp Kosher salt 1 Tsp Granulated Garlic Olive oil 3-5 strands Saffron 1 Onion, finely minced or…
Author: Brandon
Bacon, Sprouts, & Squash Pasta
Makes 4 -6 Servings Ingredients Olive Oil 3 C Peeled and Cubed Butternut Squash 2 C Halved Brussels Sprouts 3 Shallots, peeled and diced Kosher Salt Black Pepper 1# Farfalle Pasta 12 Strips of Bacon, chopped 1/2 C Parmesan Cheese Directions Preheat the oven to 425°F and line a large, rimmed baking sheet with foil…
Fudge Sundae Pie
Makes 1 Frozen 9″ Pie Ingredients 1/4 C + 3 TBSP Corn Syrup 2 TBSP Brown Sugar 3 TBSP Butter 2 1/2 C Rice Krispies 1/4 C Crunchy Peanut Butter 1/4 C Fudge Sauce 1 QT. Vanilla Ice Cream Directions Combine 1/4 C Corn Syrup, Brown Sugar, & Butter in a Medium Saucepan, and cook…
Laverne’s Ginger-Molasses Cookies
Makes approx. 3 dozen 2″ cookies Ingredients 2 C. AP Flour, sifted 2 tsp. Baking Powder 1 tsp. Cinnamon 1 tsp Ground Cloves 1 tsp. Ground Ginger 1/4 tsp. Kosher Salt 1 C. Sugar 3/4 C. Butter, softened 1/4 C. Molasses 1 Egg 2 C. Turbinado Sugar Directions Combine all dry ingredients, except sugar, in…
Beer Baked Bratwurst & Potatoes
Makes 9×13 pan Ingredients 6 bratwurst 2 # of New/Baby Waxy Potatoes (Red, Purple, White, etc.), washed and drained 2 Large Onions 1 Bottle of Beer, Lager or Darker 2- 3 Tbsp. Kosher Salt Directions Preheat oven to 400° F and set rack into center of over. Thinly slice Onions, preferably with Mandolin Slicer. Spray…
Mary’s Ramen Slaw
Makes 1 large salad Ingredients 1# Bag Coleslaw Mix 2 pkgs. Chicken Flavor Ramen Noodles 1 Bunch Green Onions, chopped 1/2 C. Sugar 1/3 C. White Vinegar 1/4 C. Veggie Oil 1 C. Roasted, Salted Cashews 1 C. Roasted, Salted Sunflower Seeds Directions Cook and drain the noodles, reserving the flavor packets Combine coleslaw mix,…
Mukhallal Lifit/Shalgham (Pickled Turnips)
Makes 2 QT. Ingredients 2.5 # Turnips 2 Beets 6 TBSP Pickling Salt 1 C. Red Wine Vinegar, plus extra for top off. Directions Clean 2 – 1 QT. canning jars, lids, and bands. Wash and peel turnips and beets. Quarter turnips and thinly slice beets. Layer turnips and beets in canning jars. In a…
Peach-Ginger Chutney
Makes 2 Qt. Ingredients 3 C. Diced Onion 8 TBSP Ginger Paste 4# Canned Peaches 4C. Brown Sugar 1.33 C. Apple Cider Vinegar 1 C. Golden Raisins Directions Wash and dry 2 – 1qt. canning jars, lids, and bands. In a large pot, combine all ingredients and bring to a boil. Reduce heat to medium,…
Pickled Beets
Makes 2 QT. Ingredients 2 Qt. Canned Beets in Juice 1 Qt. Apple Cider Vinegar 8 Cloves 4 Black Peppercorns 2 Cinnamon Sticks 2 C. Sugar Directions Wash and dry 2 – 1 QT. canning jars, lids, and bands. Carefully Drain Beets, reserving the liquid, and fill jars. Fill jars halfway full with Apple Cider…
Salatet Malfoof (Cabbage Salad)
Makes 10# Salad Ingredients 2 – 5# Bags Shredded Cabbage 1.5 C. Red Wine Vinegar 3/4 C. Minced Garlic 2.25 C. Canola Oil 3 tsp Ground Cumin 6 tsp Salt Directions Combine all ingredients except the cabbage in a large bowl or bar pitcher. Mix well with a hand or immersion blender. In large serving…