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Recipes
Roasted Garlic Soup with Rosemary Roasted Potatoes
By AzWench
This soup is just about equal parts garlic and onions
- For the Roasted Garlic:
- 26 garlic cloves (unpeeled)
- 2 tablespoons olive oil
- salt and pepper
- For the Potatoes:
- 2 Russet potatoes, cut into large bite-size chunks
- or
- 12 small new or purple potatoes, or a mixture!
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- salt and pepper
- For the Soup:
- 2 tablespoons olive oil
- 2 medium yellow onions, sliced into half rings
- 2 teaspoons fresh thyme, chopped
- 15 to 18 garlic cloves, peeled but kept mostly whole
- 4 cups chicken stock (vegetable stock will also work)
- 1/2 cup Greek yogurt, milk, or half and half, or heavy cream
- salt and pepper to taste
- lemon wedges, Parmesan cheese, and good olive oil for drizzling
Cherry-Topped Cheesecake Cups
By AzWench
Make the Crusts: Position a rack in the center of the oven and preheat the oven to 325 degrees
- Graham Cracker Crusts:
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar
- 4 tablespoons unsalted butter, melted
- Cheesecake Filling:
- 12 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 1/2 teaspoon finely grated lemon zest
- 1/8 teaspoon salt
- 2 large eggs
- 1 large egg yolk
- 1/2 cup sour cream
- Tart Cherry Topping:
- 1 (24-ounce) jar Morello cherries in light syrup, you can get these at Trader Joes
- 2 tablespoons granulated sugar
- 1 teaspoon freshly squeezed lemon juice
- 1 1/2 teaspoons cornstarch
- 1 tablespoon cold water
- 1/2 teaspoon vanilla
Paleo Cereal
By AzWench
Put in a bowl and eat
- Raw pecans
- Organic blueberries
- Organic strawberries
- Almond milk
- Cinnamon
Pastor Ryan’s Bolognese Sauce
By AzWench
Heat oil in a large Dutch oven or skillet over medium heat
- 1/2 cup Olive Oil
- 1-1/2 cup Grated Carrots
- 1 whole Large Red Onion, Diced
- 2 pounds Ground Beef
- 2 Tablespoons Dried Oregano
- 2 Tablespoons Dried Basil Flakes
- 1 can (6 Ounce) Tomato Paste
- 5 cloves Garlic, Minced
- 1 cup (to 2 Cups) Red Wine
- 2 Tablespoons Worcestershire
- 2 cans (28 Ounce) Whole Tomatoes
- 1 cup Milk
- Salt And Pepper, to taste
- Fresh Parmesan Cheese
Pan-Seared Steaks with Herb Sauce - ATK
By AzWench
We like this sauce with strip or rib-eye steaks, but it will work with any type of pan-seared steak
- Steaks:
- 1 tablespoon vegetable oil
- 4 boneless strip or rib-eye steaks , 1 to 1 1/4 inches thick (about 8 ounces each) (see note)
- Table salt and ground black pepper
- Herb Sauce:
- 1 small shallot, minced (about 2 tablespoons)
- 1/2 cup white wine
- 1/4 cup Easy Demi-Glace (1/2 recipe, see related content)
- 1/4 teaspoon white wine vinegar
- 1 1/2 teaspoons minced fresh chives
- 1 1/2 teaspoons minced fresh parsley leaves
- 1 teaspoon minced fresh tarragon leaves
- 1 tablespoon unsalted butter
- Table salt and ground black pepper
Lemon Basil Marinade
By AzWench
Combine lemon juice and basil in a blender (or use a stick blender if you have one)
- 1/4 cup fresh lemon juice
- A fistful of fresh basil leaves
- 1/3 cup rice wine vinegar
- 1/3 cup canola or vegetable oil
- Salt and freshly ground pepper to taste
Fried Rice
By AzWench
Learn how to make fried rice with this classic fried rice recipe
- 3 Tbsp. butter, divided
- 2 eggs, whisked
- 2 medium carrots, peeled and diced
- 1 small white onion, diced
- 1/2 cup frozen peas
- 3 cloves garlic, minced
- salt and pepper
- 4 cups cooked and chilled rice (I prefer short-grain white rice)
- 3 green onions, thinly sliced
- 3-4 tablespoons soy sauce, or more to taste
- 2 teaspoons oyster sauce (optional)
- 1/2 teaspoons toasted sesame oil
Raspberry Thumbprint Heart Cookies
By AzWench
You know those Knott’s Berry Farm cookies with the jam in the middle? Those are what these taste like, except the...
- 1 cup butter, I used salted
- 2/3 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- Raspberry preserves
Caramel Sauce
By AzWench
First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, read...
- 1 cup of sugar
- 6 tablespoons butter
- 1/2 cup heavy whipping cream
Vanilla Bean Ice Cream
By AzWench
Combine cream, milk, sugar, and salt in a heavy saucepan
- Gallon:
- 5 1/3 cups Heavy cream
- 2 2/3 cups Whole milk
- 2 cups Sugar
- 1/3 teaspoon Salt
- 5 Vanilla beans; split lengthwise
- 5 large Eggs
- Half Gallon:
- 2 2/3 cups Heavy cream
- 1 1/3 cups Whole milk
- 2 cups Sugar
- 1/4 teaspoon Salt
- 2 1/2 to 3 Vanilla beans; split lengthwise
- 3 large Eggs