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Recipes
Empanada Xiska's recipe
By TFerg
Delicious Spanish empanada recipe
- 3/4 C olive oil
- 3/4 C water
- 1/2 pound of lard
- Spanish Soprasata
- Flour
- Pork
- Peas
- Pancetta
- Paprika
- salt and pepper
Pickled onions by: Cooie and Kate
By TFerg
tangy crisp ready in 30 min
- 1 medium red onion, ery thinly sliced
- 1/2 c water
- 1/4 c distilled white vinegar
- 1/4 c apple cider vinegar or additional white vinegar
- 1 1/2 tbs maple syrup or hone
- 1 1/2 tsp fine sea sald
- 1/4 teaspoon red pepper flakes (optional, for heat)
SLOW COOKER GLAZED CARROTS from www.dinneratthezoo.com
By TFerg
These slow cooker glazed carrots are a super easy side dish that’s perfect for a casual dinner or a holiday g...
- 2 lbs carrots peeled and sliced into 1/2 inch pieces
- 1/4 cup butter melted
- 1/3 cup brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 tablespoon chopped parsley
Antipasto Bits **adapted from Delish Mag**
By TFerg
In a large pot of boiling water, add 1 tablespoon olive oil
- 9 ounces fresh cheese tortellini
- 1/2 cup extra-virgin olive oil, plus 1 tablespoon, divided
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 8 ounces mozzarella balls
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 4 ounces sliced salami
- 1/4 pound roasted red peppers, chopped into bite-sized pieces
- 1 bunch fresh basil
- 1 (14-ounce) can artichoke hearts, drained and chopped into bite-sized pieces
- 1/4 pound green olives
Rosemary and Lemon White Bean Dip Recipe
By TFerg
Place beans, garlic, and lemon juice in the workbowl of a food processor fitted with a steel blade
- 1 (15 1/2 ounce) can cannellini beans, drained and rinsed
- 2 medium cloves garlic, peeled
- 2 teaspoons freshly squeezed lemon juice and 1 teaspoon finely grated lemon zest from 1 lemon
- 1/4 cup plus 1 tablespoon extra virgin olive oil, divided
- 2 teaspoons finely minced fresh rosemary
- Kosher salt and freshly ground black pepper
Thai Basil Eggplant Devo
By TFerg
Great ingredients make this an easy and flexible dish
- Eggplants - 2 Japanese (thin purple) choppped
- Fish Sauce - 2 tablespoons
- Garlic Cloves - 2 crushed
- Thai Basil - 1 bunch of leaves chopped
- Sugar - 1 tablespoon
- Serrano Peppers - 2 chopped
- Cooking Oil - 1 tablespoon
- Spring Onions - 1/2 bunch chopped
- Water - 1/2 cup
Breakfast Sandwiches
By TFerg
Homemade Egg and Cheese Breakfast Sandwiches–Freezable!
- English Muffins
- Large eggs
- Cheese (10 ounces for 12 sandwiches)
- Butter or olive oil (optional)
Cauliflower Purée
By TFerg
by Ted Allen
- 1 head cauliflower, 2 to 2 1/2 pounds
- 3 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Lemon-Blueberry Cheesecake Bars-Joanne & Adam Gallagher
By TFerg
These cheesecake bars are a dream
- For Crust
- 9 graham cracker rectangles
- 2 tablespoons granulated sugar
- 1 teaspoon grated lemon peel
- 1/4 cup butter, melted
- For Filling
- 2 packages (8 oz each) cream cheese, softened
- 2 eggs
- 2 tablespoons grated lemon peel
- 1/4 cup fresh lemon juice
- 1/2 cup granulated sugar
- 2 cups fresh blueberries or frozen blueberries (thawed) (from 8-oz bag)
- For Streusel Topping - modification...use only half of this.
- 1 cup packed brown sugar
- 3/4 cup Gold Medal® all-purpose flour
- 6 tablespoons cold unsalted butter
Carrot cake baked oatmeal
By TFerg
4-6 muffins Mix all ingredients together until well coated and spoon into a greased oven dish*
- 2 carrots grated
- 1 tbs chia/flax seed
- 1 cup soy milk (or other vegan milk)
- 1 tsp cinnamon
- 1/2 tsp nutmeg or ginger
- 1/2 cup oats
- 2 tbs chopped pecans or walnuts
- 2 tbs dried cranberries (or raisins)
- 2 tbs desiccated coconut
- 1 tbs coconut sugar/rapadura/agave
- Topping- sprinkling of desiccated coconut and coconut sugar