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Ingredients 1 pound of Brussels sprouts 1/2 cup of pinenuts 1 small (or 1/2 of a large) yellow onion finely diced 2 sprigs of fresh marjoram (leaves only) finely chopped Juice of 1/2 a meyer lemon 1/3 cup of olive oil 2 table spoons of peanut oil Preparation Preheat the oven to 400 degrees F. Pluck the wilted leaves off of the sprouts and rinse them with cold water. Then cut the excess stem material at the base of the sprouts off (these can be woody and inedible) but be careful not to cut to high....

Ingredients 1 large sweet red pepper 4 parsnips Salt 2 tablespoons unsalted butter 3/4 cup hot milk Freshly ground pepper 1 large egg yolk Preparation Roast pepper by setting it directly over the flame of a gas burner and turning until skin is completely blackened. (If you don’t have a gas stove, broil on top rack of oven.) Put into a small brown paper or plastic bag to cool. Peel pepper (do not rinse)....

Ingredients Ingredients: 1 pork tenderloin, silverskin removed 3 T vegetable oil 1 Golden Delicious apple, unpeeled, cored and quartered 2-3 T unsalted butter 3 sprigs fresh thyme 1 big handful of spinach, washed 2 T toasted pine nuts sea salt Preparation Season the tenderloin with salt and black pepper. Pour just enough oil into an ovenproof sauté pan to cover the bottom of the pan and heat it smoking hot. Sear the tenderloin on all sides, then reduce the heat to medium....

Ingredients 2 teaspoons olive oil 1 medium onion, coarsely chopped 1 (7.25-oz.) jar roasted red bell peppers, drained, coarsely chopped 1/2 cup coarsely chopped pitted kalamata olives 1 tablespoon balsamic vinegar 16 (1/2-inch-thick) slices baguette-style French bread Preparation Heat oil in small skillet over medium-high heat until hot. Add onion; cook and stir 3 minutes. Add roasted peppers, olives and vinegar; mix well. Cook and stir 3 to 4 minutes or until onion is soft and liquid is evaporated....

Ingredients 1C Butter 1C White Sugar 1C Brown Sugar 2 Eggs 1 tsp Vanilla 1/2 tsp Almond Flavoring 2C sifted Flour (sift after measure) 1 tsp Baking Soda 1/2 tsp Baking Powder 1/2 tsp Salt 2C Oatmeal 1C Coconut 2C Corn Flakes 1/2 C Slivered Almonds Preparation Cream the butter and sugars. Mix all liquid ingredients (eggs, vanilla, flavoring) together. Sift all dry ingredients (flour, baking soda, baking powder, salt) together, separately....

Ingredients 1 cup shortening 1 cup white sugar 1 cup brown sugar 2 eggs 1 tsp. vanilla 1 cup coconut 2 cups flour 1/2 tsp. baking powder 1/2 tsp. salt 1 tsp. baking soda 3 cups Rice Krispies 1 cup old fashioned oatmeal Preparation Cream shortening and sugars, Add eggs, vanilla, and mix well. Add flour, baking powder, salt and soda. Mix well. Add coconut, oatmeal and Rice Krispies and mix....

Ingredients 3 pounds raspberries 1 1/2 cups water Sugar 2 tablespoons fresh lemon juice Coarse salt Preparation Combine fruit and water in a saucepan. Bring to a boil, reduce to a simmer, and cook, partially covered, mashing occasionally with a potato masher, until fruit is very soft, 10 to 15 minutes. Transfer mixture to a fine sieve set over a heatproof bowl; let drain without pressing on fruit, 4 hours. Strain again through sieve lined with damp cheesecloth....

Ingredients 3 Tb olive oil 4 med cloves garlic, minced 2 cups chopped onion 1 bay leaf 1 medium eggplant, peeled and cubed 1 1/2 tsp salt 1 1/2 tsp basil 1 tsp marjoram or oregano 1/2 tsp rosemary 1/2 tsp thyme 2 medium zucchini, cubed 2 medium bell peppers (I usually use red), seeded and cut into 1-inch chunks 1 14-oz can diced tomatoes (with juice) black pepper fresh minced parsley (optional)...

Ingredients 2 Filets of red snapper 1 Peach peeled and pitted. 3 Basil leaves Balsamic Vinegar 1 Bunch of baby spinach Extra Virgin Olive Oil Lemon wedge Salt & Pepper Spicy Yogurt 7 oz. Plain Greek yogurt 3 Tbsp. Peach Nectar 1 Tsp. Cayenne Pepper Preparation Reduce 1 cup of balsamic vinegar over med high heat to a syrup like consistency.* Cut peach into small bites (to your liking). Combine in a Ziploc bag with about a teaspoon of olive oil, basil and salt and pepper....

Ingredients (1) Pint Sour Cream (1) Large & (1)small can Mandarine Oranges drained (1)Large can Pineapple, crushed or chunks drained (1) Large jar Marashino Cherries drained. (1) Reg size bag miniture marshmellows Preparation Place all ingredients into a bowl. Combine. Add extra juices if desired. Chill overnight. Serve Cold I have added fruit cocktail, blueberries, strawberries, pears etc. to this salad along with the main ing. It tastes wonderful. Must be served cold to appreciate

Ingredients 3/4 c brown sugar 1/3 c corn oil 1 egg 1/2 tsp vanilla 1/2 c sour milk or buttermilk 1/2 tsp baking soda 1/2 tsp salt 1-1/2 c flour 3/4 c finely chopped rhubarb 1/3 c finely chopped walnuts 1 T butter, room temperature 2 T granulated sugar 1 pt fresh strawberries 4 T superfine sugar Vanilla Ice Cream Preparation Preheat oven to 325 degrees Butter & flour a loaf pan (8-1/2"X4-1/2"x2-1/2") Beat brown sugar, oil and egg until creamy....

Ingredients 4 C hot cooked white rice 2 tbsp. Salad oil 1 can mandarin orange sections (or 1 C naval orange sections) 3/4 C canned pineapple chunks ½ C walnut pieces 3/4 C sliced strawberries 3/4 C kiwi fruit, cut into chunks Poppy Seed Dressing: 3/4 C sugar 1 tsp. dry mustard 1 tsp. Salt 1/3 C white wine vinegar 1½ tbsp. Chopped onion 1 C Salad Oil 1½ tbsp. Poppy seeds...

Ingredients 3 ½ - 4 # Wild Boar Roast , boned , chine & rib bones reserved To Taste Salt & Fresh Ground Black Pepper 1 Cup Apricot, Apple & Prune Stuffing ( to follow) 1 teaspoon Paprika 1 teaspoon Garlic powder 1 Tbsp Oil 1 Tbsp Sweet Butter 1 Large Carrot , peeled and cut into ½" inch rounds 1Large Onion , Peeled and cut into wedges 1"inch 2-3 cloves Garlic , peeled...

Ingredients 4-6 smallish beets 2 tbsp olive oil 1/2 tsp sea salt Optional: 1/2 tsp fresh ground pepper 2 cloves fresh pressed garlic 1 tbsp crushed dry sage or herb of preference.Preheat oven to 375 Preparation Peel beets and cut into large pieces. Put them into a glass dish appropriate for the amount of beets you have. Toss together with olive oil and sea salt. Add optional ingredients now. Cover and foil and bake for 30 minutes....

Ingredients 2 pounds brussels sprouts, 1 1/2 pounds halved, 1/2 pound thinly sliced 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 cup apple cider 3 tablespoons apple-cider vinegar 1 tablespoon Dijon mustard 5 ounces roasted and peeled chestnuts, halved (quartered, if large) 1/2 cup pomegranate seeds (from 1 pomegranate) Preparation Preheat oven to 450 degrees. On a rimmed baking sheet, toss halved brussels sprouts with oil; season with salt....

Ingredients Shred cabbage put it in a bowl and sprinkle it with salt all through. Let it sit for an hour or so to soften up a bit. You may sauté onion in the frying pan first then add the cabbage and parsley (dried) let it cook for a while (half an hour??) then add tomato sauce and let it cook for another 10-15 minutes. Stir it so it doesn’t stick....

Ingredients 2 Tbsp chopped fresh rosemary 1/4 Cup liquid honey 1/4 Cup olive oil 1 Tbsp coarse grain mustard 1 clove garlic minced 2 Tbsp fresh lime juice salt & pepper Preparation Chop rosemary & mince garlic. Warm honey over low heat Add all remaining ingredients to the warm honey & simmer for 2 to 3 minutes. Coat chicken pieces with glaze. Transfer to baking dish so chicken pieces do not overlap....

Ingredients 4 cups milk chocolate chips (24 oz) 6 graham cracker rectangles, coarsely crushed 2 cups miniature marshmallows Preparation Line cookie sheet with waxed paper. In medium microwavable bowl, microwave chocolate chips uncovered on High 2 minutes, stirring once, until chips are softened and can be stirred smooth. Stir in half of the crushed graham crackers and 1 cup of the marshmallows. On cookie sheet, spread mixture to 1/4-inch thickness. Sprinkle remaining crushed graham crackers and 1 cup marshmallows over top; press in lightly....

Ingredients 5 cups tomatoes chopped 1 cup onion 1 cup green pepper 1/2 cup red pepper 3 jalapeno pepper 3 cloves garlic 1 can tomato paste 1/2 cup vinegar 3 tsp sugar 1 tsp lemon juice Preparation Bring to a boil and cook for 15 min then add 1 tsp paprika 1 tsp oregano 3 tsp chopped parsley cook 20 min more process in a hot water bath for 20 min

Ingredients 1/2 cup Quinoa (keen-wa 1/2 to 1 cup dried mushroom blend 1-2 cloves garlic 1 large leek, diced 1/2 cup frozen peas olive oil salt and pepper splash of Dark Truffle oil (drissle or less) Preparation rehydrate the mushroom blend with 1-1/4 cups hot water, about 20 or more minutes heat olive oil and simmer leeks and garlic until mushy add 1 cup of the water from the reconstituted mushrooms, the reconsituted mushroom and quinoa to garlic and leeks, bring to a slight boil, cover and simmer 20 minutes or until all the water has soaked into the quinoa (like rice)....