Links to recipes

HTTP://WWW.DELISH.COM/COOKING/RECIPE-IDEAS/RECIPES/A53820/EASY-HOMEMADE-CAJUN-JAMBALAYA-RECIPE/

https://www.recipetineats.com/real-chinese-purpose-stir-fry-sauce/

https://www.tasteofhome.com/recipes/hawaiian-wedding-cake

http://www.geniuskitchen.com/recipe/the-best-easy-beef-and-broccoli-stir-fry-99476

https://www.lecremedelacrumb.com/slow-cooker-creamy-beef-stroganoff/

CHILI POWDER, COCOA POWDER, OREGANO, GARLIC POWDER, CUMIN, SALT, PEPPER, GARLIC POWDER, PARSLEY,GARLIC BITS. CHICKEN, CHEESE

POLISH GINGERBREAD (PIERNIK) RECIPE

http://www.europeanmama.com/polish-gingerbread-piernik-recipe/
1/3 cup   75g
 3   cups  300g


smalec
http://umarka.com/taste/food/99-preserve/69-pork-fat-and-onions-mmm-mmm-good



rootbeer

http://cooking.stackexchange.com/questions/16050/how-to-make-the-perfect-root-beer


Podvarka
http://www.vegventures.com/2012/02/21/podvarak-or-braised-sauerkraut-and-seitan-serbia/


Mushroom soup

3large mushrooms
Chopped onion fine
2 garlic cloves
Turmeric
Cumin
Red chili powder
Red chili seed

Saute onions garlic in olive oil
Add sliced mushroom and butter contunue cooking
Add spices coontinue cooking
Add can chicken broth simmer
Add milk watc until milk starts to thicken remove from heat.

___


2 pounds flap meat browned cubed (salt and pepper)

6 cloves garlic
small onion quartered
celery stalk chopped
carrot chopped
bell pepper
 Herdez cooking sauce Pasilla
8 oz can chopped tomatoes
simmer 2 hours or more

chicken enchilada soup

29oz can enchil sauce
cooked chopped chicken 1.5 lbs approx
1 t cumin
1 t chile powder
14.5oz chicken broth
corn tortilla cut in stripes (5)
1/2 cup milk
celery
onion

Hamburger Curry
http://www.food.com/recipe/pakistani-kima-hamburger-curry-134397

3 tablespoons butter
1 medium onion, chopped
1 garlic clove, minced
1 lb ground beef (I use venison)
1 tablespoon curry powder
1 1⁄2 teaspoons salt
1 dash black pepper
1 dash cinnamon
1 dash ginger
1 dash turmeric
2 cups tomatoes, diced and cooked
2 potatoes, peeled and diced
2 cups green beans, chopped (fresh or frozen)

DIRECTIONS

Saute onion and garlic in butter till soft.
Add meat and brown well.
Stir in curry powder and seasonings, and remaining vegetables.
Cover and simmer 25 minutes, stirring several times and adding more water if needed.
Serve with rice.

Sunflower Collard(Cabbage) Wraps

https://drbenkim.com/sunflower-collard-wrap-recipe-pictorial.htm

Sunflower Spread:

1 cup sunflower seeds
2 tbsp lemon juice
2 cloves garlic
2 tbsp extra-virgin olive oil
4 tbsp water, as needed
Sea salt and pepper, to taste

Wrap:

Sunflower Spread
1 cup chickpeas
8 oz sprouts
8 oz tomatoes
1 cucumber
1 avocado
1 bunch collard greens (or cabbage), rinsed and patted dry

Waldorf Salad Recipe

Ingredients

• 1/2 cup chopped, slightly toasted walnuts
• 1/2 cup celery, thinly sliced
• 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
• 1 sweet apple, cored and chopped
• 3 Tbsp mayonnaise
• 1 Tbsp fresh lemon juice
• Salt
• Pepper
• Lettuce

Method

In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

Pumpkin Bread
http://allrecipes.com/Recipe/Downeast-Maine-Pumpkin-Bread/Detail.aspx?evt19=1
http://allrecipes.com/Recipe/Pumpkin-Pie-Bread/Detail.aspx?evt19=1



http://www.cooks.com/rec/view/0,1950,154184-

Rice

Ingredients

• 3 Tbsp. vegetable oil
• 1 cup long grain rice, uncooked
• 1 tsp. fresh minced garlic
• 1/2 tsp. kosher salt
• 1/2 tsp. cumin
• 1/2 c. tomato sauce
• 1 (14 oz) can chicken broth
• 3 Tbsp. finely chopped fresh cilantro

Instructions

• Heat oil in a large saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin and stir the rice til it looks golden. Add the tomato sauce, chicken broth, and cilantro and turn the heat up to medium high. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork. Serves 4.

226197,00.htmlhttp://www.favfamilyrecipes.com/2013/04/restaurant-style-mexican-rice.html

Bran Muffins

http://allrecipes.com/recipe/classic-bran-muffins/http://allrecipes.com/recipe/classic-bran-muffins/

Original recipe makes 1 dozenChange Servings

• 1 1/2 cups wheat bran
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 egg
• 2/3 cup brown sugar
• 1/2 teaspoon vanilla extract

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup raisins

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Fig Bars

Ingredients

Crust

1/2

cup butter or margarine, softened

1/4

cup granulated sugar

1/4

teaspoon vanilla

1

cup Gold Medal™ all-purpose flour

Filling

1/4

cup granulated sugar

1

cup boiling water

1

bag (9 oz) dried Mission figs, chopped (1 cup)

Topping

1/4

cup Gold Medal™ all-purpose flour

1/4

cup packed brown sugar

3

tablespoons cold butter (do not use margarine)

1/4

cup quick-cooking oats

1/4

cup chopped 

Directions

• 1Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In small bowl, beat 1/2 cup butter, 1/4 cup granulated sugar and the vanilla with electric mixer on medium speed until well blended. On low speed, beat in 1 cup flour until soft dough forms. Press dough in bottom of pan. Bake 10 to 15 minutes or until center is set.
• 2Meanwhile, in 2-quart saucepan, cook filling ingredients over medium-high heat 5 to 10 minutes, stirring frequently, until figs are tender and most of liquid is absorbed. Spread over crust.
• 3In small bowl, mix 1/4 cup flour, the brown sugar and 3 tablespoons butter, using pastry blender or fork, until crumbly. Stir in oats and walnuts. Sprinkle over filling.
• 4Bake 15 to 20 minutes longer or until edges are bubbly and topping is light golden brown. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.

Low-Fat Spanish Rice

http://www.yummly.com/recipe/Low_fat-Spanish-Rice-My-Recipes?columns=3&position=12%2F62

Ingredients

• vegetable oil cooking spray
• 1 cup instant rice (uncooked)
• 1 cup chopped onion
• 2/3 cup green bell pepper (diced)
• 1/2 tsp prepared mustard
• 1/4 tsp pepper
• 141/2 ozs tomatoes (whole, undrained and chopped)
• 51/2 ozs tomato juice

hot-mustard-rice
http://priyaeasyntastyrecipes.blogspot.com/2011/05/hot-mustard-rice.html

2cups Cooked rice
1no Onion (chopped)
6nos Garlic cloves (chopped)
1tbsp Mustard seeds
5nos Dry red chillies
Salt
Oil
Few curry leaves
1tsp Mustard seeds+Urad dal
1/4tsp Asafoetida powder

Grind the mustard seeds, dry red chillies with salt as fine powder, heat enough oil in a large kadai, let splutters the mustard seeds and urad dal along with asafoetida powder..add immediately the chopped garlic,saute until they turns slightly brown,now add the onions,curry leaves and cook until the onions turns transculent..

Add the cooked rice,grounded spice powder to the onions and toss everything gently until the rice get well mixed with the spice powder..

Serve with raitas or papads..

Tea
Ingredients
- 6-inch piece of fresh ginger
- 1 teaspoon turmeric
- 2 cinnamon sticks
- 1/2 teaspoon cayenne
- spoonful of raw honey
- squeeze of lemon

Method
1. Peel ginger and slice thinly on the diagonal. Use the side of the knife to smash the ginger (exposing more surface area).
2. Add ginger slices to a saucepan with 6 cups of water and bring to a boil. Turn the heat to low and simmer for 10 minutes.
3. Add the cinnamon sticks, turmeric, and cayenne. Simmer for another 10 minutes.
4. Strain into a mug.
5. Stir in a spoonful of honey and squeeze of lemon.

You’ll still have plenty in the pot after that first cup. I like to keep the brew going all day, adding more water or spices with each serving. Enjoy!

*although this sounds lovely, every needs to know that turmeric is fat soluble and its amazing anti-inflammatory benefits can only be accessed when pair with fat. Just by adding a teaspoon of coconut oil or other oils it makes this recipe more worthy

http://www.carnationmilk.ca/recipe-details.aspx?rid=938 Carnation Classic Five-Minute Fudge Description: Invite kids into the kitchen to help you make this deliciously decadent fudge that’s a yummy combination of butter, marshmallows, chocolate chips and chopped walnuts.  Prep Time: 5 minutes Ingredients Preparation 1 2/3 cups [400 ml] granulated sugar 2/3 cup [150 ml] Carnation® Evaporated Milk 2 tbsp [30 ml] butter 1/2 tsp [2 ml] salt 2 cups [500 ml] miniature marshmallows 1 1/2 cups [375 ml] semi-sweet chocolate chips 1 tsp [5 ml] vanilla extract 1/2 cup [125 ml] chopped walnuts (optional) Line 8-inch (2 L) square baking pan with waxed paper; set aside Combine sugar, evaporated milk, butter and salt in medium saucepan; bring to rolling boil over medium heat, stirring constantly. Boil 4 to 5 minutes or until mixture starts to thicken. Remove from heat. Stir in marshmallows, chocolate chips, vanilla and nuts (if desired) until marshmallows and chocolate melt and blend. Pour into prepared pan. Chill until set 4 hours or over night. Cut into 1-inch (2.5 cm) squares. Store in refrigerator in sealed container. TIPS: • For variety, substitute 1/2 cup (125 ml) dried fruit, chopped toasted almonds or hazelnuts for the walnuts. Makes 49 squares

https://www.lecremedelacrumb.com/slow-cooker-creamy-beef-stroganoff/