Creamy Asparagus and Cauliflower Soup

Creamy Asparagus and Cauliflower Soup

Creamy Asparagus and Cauliflower Soup
Chef John’s recipe for dairy-free creamy cauliflower asparagus soup gets its creaminess from cauliflower.

Heat olive oil in a large pot over medium heat.

Cook and stir garlic in hot oil until fragrant about 1 minute.

Stir chicken broth cauliflower cayenne pepper salt and black pepper into garlic.

Bring to a simmer reduce heat to medium-low and cook until cauliflower is tender about 15 minutes.

Stir 2 pounds asparagus into cauliflower mixture and increase heat to high.

Cook until asparagus is tender but still bright green 5 to 6 minutes.

Jeweled Pancake Muffins – Puffins

Jeweled Pancake Muffins - Puffins

Jeweled Pancake Muffins – Puffins
One way to serve breakfast quick breads to everyone at once is to turn pancakes into muffins.

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour 24 mini-muffin cups.

Whisk flour sugar baking powder baking soda and salt together in a bowl.

Stir buttermilk egg syrup and butter together in a separate large bowl until just combined; add flour mixture and stir with a spoon until just combined and no lumps remain.

Fold peanut butter pieces into the mixture; spoon into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into the center comes out clean 9 to 12 minutes.

Cool in the pans for 3 minutes before serving.

Louisiana Shrimp Creole

Louisiana Shrimp Creole

Louisiana Shrimp Creole
In this tasty shrimp Creole recipe, shrimp are simmered in a tomato and green bell pepper sauce. Add as much chili and hot sauce as you can handle!

Melt butter in a 2-quart saucepan over medium heat; stir in onion green pepper celery and garlic.

Cook and stir until onion has softened and bell pepper is tender about 5 to 7 minutes.

Mix in cornstarch.

Stir in stewed tomatoes tomato sauce Worcestershire sauce chili powder and hot pepper sauce.

Bring to a boil stirring frequently.

Stir in shrimp and cook for 5 minutes.

Starbucks Caramel Frappuccino Copycat Recipe

Starbucks Caramel Frappuccino Copycat Recipe

Starbucks Caramel Frappuccino Copycat Recipe
See how to make a caramel frappuccino at home by blending coffee with milk, caramel sauce, and ice. Top with whipped cream and even more caramel if desired!

Blend ice coffee milk caramel sauce and sugar together in a blender on high speed until smooth.

Mohawk Indian Corn Soup

Mohawk Indian Corn Soup

Mohawk Indian Corn Soup
This Mohawk Indian corn soup can be made on New Year’s Eve to mark the year’s end and is a warm soup to serve to guests.

Over medium-high heat, warm up the olive oil in a big skillet.

Cook and stir pork in hot oil for 5 to 10 minutes, or until browned on all sides.

Over medium-high heat, combine water, beef bouillon, and chicken bouillon in a large pot and stir until bouillon dissolves.

Add the pork, rutabaga, carrots, and celery; bring the mixture to a boil; lower the heat to medium-low; and simmer for 40 minutes or until the vegetables are tender.

Hominy and kidney beans should be added to the pork and vegetable mixture.

Simmer for an additional 30 minutes or until the hominy and meat are tender.

Add some salt and freshly ground black pepper.

Healthier Banana Crumb Muffins

Healthier Banana Crumb Muffins

Healthier Banana Crumb Muffins
An extraordinary banana muffin made healthier with additional bananas and less sugar.

Preheat oven to 375 degrees F (190 degrees C).

Lightly grease 10 muffin cups or line with muffin papers.

Mix 1 1/2 cups flour baking soda baking powder and salt in a large bowl.

Beat bananas sugar egg and melted butter in another bowl.

Stir banana mixture into flour mixture just until moistened.

Spoon batter into prepared muffin cups.

Combine brown sugar 2 tablespoons flour and cinnamon in a small bowl.

Blend in 1 tablespoon butter until mixture resembles coarse cornmeal.

Sprinkle topping over muffins.

Bake in preheated oven until golden and tops spring back when lightly pressed 18 to 20 minutes.

Hoisin Sauce Home Made

Hoisin Sauce Home Made

Hoisin Sauce Home Made
This adaptable hoisin sauce harmonizes the sweetness of plum jam, molasses, and rice vinegar with the umami tastes of soy, sesame, and miso.

Place soy sauce rice vinegar garlic sesame oil tahini molasses apricot jam brown sugar miso five-spice powder and red pepper flakes in a jar with a tight-fitting lid.

Seal jar and shake vigorously to combine.

Balsamic Rhubarb Compote

Balsamic Rhubarb Compote

Balsamic Rhubarb Compote
This rhubarb compote tastes great on ice cream, pancakes, yogurt, and oats. There isn’t a better way in my mind to use up the excess rhubarb in your yard!

Place chopped rhubarb in a medium-sized saucepan.

Add sugar balsamic vinegar and salt; stir to coat rhubarb evenly.

Let sit for 10 minutes until rhubarb has released its juices.

Bring rhubarb mixture to a light boil over medium heat.

Reduce heat to medium-low and simmer stirring occasionally until rhubarb is soft and mixture has thickened about 20 minutes.

Remove from heat and let cool.

Mixture will further thicken upon cooling.

Place in a jar or storage container and refrigerate for up to a week.

Creamsicle Pancakes

Creamsicle Pancakes

Creamsicle Pancakes
Vanilla extract, orange juice and orange zest make these pancakes taste just like a Creamsicle!

In a bowl, combine the milk, orange juice, and orange zest.

In a different big bowl, combine the flour, sugar, baking soda, and baking powder.

The mixture of orange juice and butter, egg, and vanilla bean is whisked together.

When a smooth batter forms, whisk the orange juice mixture into the flour mixture.

Over medium-high heat, preheat a skillet with a little oil.

Using a 1/4-cup measuring spoon, drop batter onto the griddle and cook for 3 to 4 minutes, or until bubbles form and the edges are dry.

2 to 3 minutes after flipping, cook the other side until browned.

using the remaining batter, repeat

Tom Szaller’s Great Pan or Bird Stuffing

Tom Szaller's Great Pan or Bird Stuffing

Tom Szaller’s Great Pan or Bird Stuffing
This great sausage and bacon stuffing contains so many ingredients, some say it could be a meal in itself. Bake it as a side dish, or use it to stuff the bird.

Set oven to 350 degrees Fahrenheit (175 degrees C).

To cook the bacon, use a big, deep skillet.

Cook until evenly browned on a medium-high heat setting.

Drain the crumble and reserve it.

Sausage should be put in a big Dutch oven.

Cook while stirring until crumbles are evenly browned over medium-high heat.


Along with the onions, add the bacon to the sausage.

Red and green bell peppers, as well as mushrooms.

Water, butter, pepper, celery, salt, poultry seasoning, basil, and garlic powder.

Until the vegetables are tender, cook and stir for 10 to 20 minutes after bringing to a boil.

Place the bread into the mixture piece by piece and thoroughly combine until all pieces are covered.

Transfer to two medium baking dishes or a large baking dish