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Recipes
Grilled Flank Steak With Blackberry Sauce
By Joelene
Coat a stove-top grill pan with cooking spray and preheat to medium-high
- Cooking spray
- 1 pound flank or skirt steak
- Salt and freshly ground black pepper
- 1 cup blackberry preserves
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon Dijon mustard
Sunny's Spicy Tomato Dip
By Joelene
BLENDING HOT LIQUIDS: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minut...
- 2 tablespoons olive oil
- 2 pints cherry tomatoes
- 2 tablespoons capers
- 1/4 cup chopped onions
- 1/2 teaspoon red chile flakes
- Kosher salt and coarsely ground black pepper
- 1 teaspoon tomato paste
- 2 to 3 fresh basil leaves
- 1 clove garlic, sliced in half lengthwise
Creamy Apple and Celery Relish
By Joelene
Meanwhile, grate 1 teaspoon lemon zest into a medium bowl, then squeeze in 1 tablespoon lemon juice
- 1 lemon
- 1 tablespoon(s) mayonnaise
- 1 teaspoon(s) whole-grain mustard
- Kosher salt
- Pepper
- 1 stalk(s) celery, thinly sliced
- 1/2 Granny Smith apple, cut into thin 1/2-inch pieces
- 1/4 cup(s) roughly chopped fresh flat-leaf parsley
Veggie Toast
By Joelene
Blanch the asparagus. Boil water and drop asparagus in the boiling water for 1 minute
- 4 slices of multigrain or whole-wheat bread, toasted on one side
- 16 asparagus, blanched and cut off tips at a length of 2 1/2 inches
- 3-4 oz ricotta or cream cheese
- 15-20 cherry tomatoes, cut in half
- 1 1/2 oz shaved Parmesan or Parmesan-Reggiano
- 1 1/2 C baby arugula
- Ground Black Pepper
Vegetable Lentil Shepherd’s Pie
By Joelene
Peel and quarter potatoes and boil in salted water until tender, about 20 minutes
- 3 large potatoes
- 8 tablespoons vegan butter substitute
- 1 chopped yellow onion
- 3 large carrots, chopped
- 2 large celery stalks, chopped
- 1 1/2 cups seasonal vegetables (such as quartered brussels sprouts, cabbage, green beans or butternut squash for fall/winter)
- Leaves from 3 stalks fresh thyme
- Leaves from 1 large stalk rosemary, chopped
- 1 large clove garlic, minced
- 1/2 pound sliced baby bella mushrooms
- 1 cup frozen peas
- Salt and pepper, to taste
- 1 teaspoon Worcestershire sauce
- 1/2 cup vegetable broth
- 1 can (15 ounces) black lentils (or about 11/2 cups homemade cooked)
Chocolate Covered S'mores
By Joelene
A note: Next time I make these, I’m going to spread a very thin layer of marshmallow creme on the bottom cracker,...
- 16 whole Graham Cracker Squares (two Single Rectangular Pieces Still Stuck Together)
- 1 container (7 Ounce) Marshmallow Creme
- 1 whole Package Chocolate Almond Barn Or Other Melting Chocolate
- Chopped Nuts, Sprinkles, Etc.
Arkansas Pumpkin Cake
By Joelene
In a mixing bowl, combine eggs, sugar, and vegetable oil
- 4 eggs
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 2 cups cake flour (such as Softasilk or Swans Down *See Note)
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1/2 cup canned pumpkin (not pumpkin pie mix)
- ~For the Frosting~
- 8 ounces cream cheese
- 2 cups powdered sugar
- 1/4 cup butter (softened)
- 1/2 teaspoon vanilla
- 1/2 cup pecans (chopped)
Garlic Knot Pizza
By Joelene
Preheat oven to 425°F. Blend olive oil, parsley, and garlic in blender; brush mixture over par-baked crust
- 1/3 cup olive oil
- 1/2 cup parsley leaves
- 4 cloves garlic
- 1 par-baked Gluten-Free Pizza Crust
- 1/2 cup grated Parmesan cheese
Christmas Queso
By Joelene
Add the cheese to a saucepan and melt over medium heat
- 2 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut in 1/2-inch cubes
- 2 cans diced tomatoes and green chiles, such as Rotel
- 1 jar diced pimientos
- 2 jalapenos, seeded and chopped finely
- Tortilla chips, for serving
Jalapeño Corn Bread Waffle With Sautéed Garlic Prawns in Poblano Chili
By Joelene
•Combine 1 egg and milk with corn bread mix and incorporate until a smooth consistency is achieved
- 1 egg
- 1/3 cup milk
- 1 box of cornbread mix, such as Jiffy's
- 2 med fresh jalapeños
- 1 bunch cilantro
- 1 cup of roasted poblano chilies
- 1 jicama root, shredded
- 1 lime, juiced
- 1 teaspoon chili oil
- 1 1/4 teaspoon salt, divided
- 1 1/4 teaspoon pepper, divided
- 1/4 teaspoon cumin
- 1 pint of heavy cream
- 2 teaspoons unsalted butter
- 1 large garlic clove
- 6 jumbo prawns
- 1/4 teaspoon red chili powder