Month: January 2024

Southern Turnip Supreme
Here’s a nice side dish featuring turnips cooked with a hint of garlic and served hot with sour cream, cheese, and parsley.

Place water and vegetable bouillon cube into a saucepan; bring to a boil.

Cook until bouillon cube dissolves about 1 minute.

Stir in turnips onion and garlic; return to a boil and cook until turnips are tender about 10 minutes.

Reduce heat to a simmer and cook until most of the liquid has evaporated 10 to 15 more minutes.

Lightly stir in sour cream to coat turnips.

Season with salt and pepper.

Top with cheese and parsley.

Kale Salad with Peanut Dressing
This kale salad is tossed in a peanut dressing along with cilantro, mint, and peanuts to create a light and filling meal.

Blend honey, soy sauce, vinegar, and peanut oil.

powdered garlic Mix water, sesame oil, black pepper, dry mustard, salt, and Worcestershire sauce in a bowl until the dressing is smooth.

Mix chopped kale and peanuts.

In a bowl, combine the parmesan cheese, dry-roasted peanuts, cilantro, and mint leaves.

Drizzle on the dressing, and toss to combine.

Salad should sit for a few minutes so that the flavors can meld.

Pumpkin Casserole
This pumpkin casserole is unusual, incredibly simple to make, and pairs well with the main course. Enjoy!

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

Combine the ground cinnamon, melted butter, sugar, flour, and pumpkin evaporated milk.

Fill a casserole dish with.

Carol’s Cinnamon Waffles
Adding sugar and cinnamon to the batter helps make these waffles plenty tasty without the aid of maple syrup.

Whisk flour white sugar brown sugar cinnamon baking powder and salt together in a bowl until no lumps remain.

Pour milk vegetable oil and vanilla extract into the flour mixture; stir until just combined.

Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form.

Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.

Fold the the beaten egg whites into the batter.

Preheat a waffle iron and coat with cooking spray.

Pour batter onto waffle iron in batches and cook until crisp and golden brown about 2 minutes; repeat until all batter is used.

Jumbo Banana Cookies
Large, soft cookies everyone will love! Don’t omit the frosting.

Mix together shortening 1/2 cup butter white sugar eggs bananas vanilla 1/2 cup evaporated milk and vinegar till light and creamy.

In a separate bowl mix together flour baking soda and salt.

Add to other mixture.

Add nuts.

Chill one hour in refrigerator.

Drop by teaspoonful on greased cookie sheet about two inches apart.

Bake at 375 degrees F (190 degrees C) for about 15 minutes.

Let cool then frost them.

To Make Frosting: Mix 2 1/2 cups confectioners’ sugar with 2 tablespoons soft butter or margarine 1/4 cup evaporated milk and 1/4 tsp vanilla.

Beat until soft.

Spread on tops of cooled cookies.

Tzatziki Guacamole
Fans of avocados and garlic will love this tzatziki makeover inspired by guacamole and loaded with fresh cilantro, mint, and dill.

Combine avocados garlic and lemon juice in a bowl; mash into a paste using a fork or spoon.

Mix in yogurt and sour cream.

Stir in cucumber mint dill cilantro red pepper flakes.

Season with salt and pepper.

Cover and refrigerate for at least 1 hour before serving.

Madame Cristo – Grilled Ham and Cheese
The famous Monte Cristo and Croque Madame sandwiches marry to form Chef John’s delicious union of hot honey ham and Havarti held between crispy custard-soaked French toast and topped with a poached egg.

In a bowl, mix the lemon zest, salt, cayenne pepper, heavy cream, or milk.

Batter should be thin and runny after mixing.

(If more milk or cream is needed, add 2 tablespoons.) Bread should be lightly toasted.

Each slice should have Havarti cheese on it.

Substitute two sandwiches with ham.

Put the sandwich’s two halves together and into the batter.

Place on a plate after turning several times to coat evenly.

Continue with the second sandwich.

2 inches of water should be added to a large saucepan and brought to a boil.

Meanwhile, in a skillet set over medium heat, melt the butter.

Cook sandwiches in the hot butter for about 4 minutes per side, or until the outside is browned and the cheese is melted.

Broccoli Cornbread
By including cottage cheese, this simple broccoli cornbread comes out extra moist and flavorful.

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

Grease the bottom and sides of a 9×13-inch baking dish.

In a large bowl mix together the cornmeal flour salt baking powder and sugar.

Make a well in the center of the bowl.

In a separate bowl combine the eggs thawed broccoli cottage cheese and melted butter or margarine.

Pour into well of flour mixture.

Stir until just combined.

Pour batter into a greased 9×13 inch baking dish.

Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes or until golden brown.

Frozen Strawberry Squares
A creamy frozen strawberry treat on a walnut crust!

Preheat oven to 350 degrees F (180 degrees C).

Combine flour brown sugar chopped walnuts and melted butter and mix well.

Spread evenly in a shallow baking pan.

Bake for 20 minutes stirring occasionally.

Remove from oven; when cool enough to handle sprinkle 2/3 of the crumb mixture into a 13×9-inch baking dish.

Mix sliced strawberries with sugar; set aside.

Combine egg whites and lemon juice in a large bowl.

With electric mixer beat until stiff (pasteurized whites take longer to beat than fresh egg whites so be patient).

Mix in sugared strawberries.

Fold in whipped cream.

Spoon fruit and cream mixture over crumb crust.

Sprinkle remaining crumbs on top.

Freeze 6 hours or overnight.

Cut into squares and garnish with whole strawberries if desired.

Weeknight Sauerbraten Meatballs
This meatball version of sauerbraten, which was adapted for easier weeknight cooking after being inspired by a holiday sauerbraten feast.

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

A baking rack should be positioned on top of an aluminum foil-lined baking sheet.

Cooking spray should be used on the rack.

In a medium bowl, mix the ground beef with the onion, gingersnap crumbs, water, salt, and pepper.

Using a cookie scoop the size of a tablespoon, form into 24 meatballs.

Organize the baking rack with the meatballs on it.

Until a meat thermometer inserted into the center of a meatball registers 160 degrees F, bake in the preheated oven (71 degrees C) 18–20 minutes