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Recipes
Bavarian Vanilla Almonds (Candied Nuts)
By Jahel
Preheat oven to 250. Line large baking sheet with parchment paper
- 1 egg white
- 1 t vanilla
- 1 T water
- 1 lb. almonds or pecans
- 3/4 c sugar
- 1 t cinnamon
- 1.5 t fine grain sea salt
Mango poundcake
By Jahel
Preheat oven to 350°. Brush and 8 1/2 x 4 1/2“ loaf pan with butter and lined with parchment paper, leaving a 2...
- 1-3/4 c flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup (one stick) unsalted butter, melted, plus more for loaf pan
- 1 cup sugar
- 1/2 cup coconut oil, at room temperature
- 1 tablespoon vanilla
- Four eggs
- 2 cups chopped fresh or thawed frozen mango
Barbecue Snack Mix
By Jahel
Surprises from Your Slow Cooker—Recipe and Picture
- Nonstick cooking spray
- 3 cups crispy corn and rice cereal
- 2 cups by bite size multi brand cereal
- 2 cups oyster crackers
- 2/3 cup slivered almonds
- 1 teaspoon dried thyme leaves, crushed
- 1 teaspoon paprika
- 1 teaspoon packed brown sugar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- 3 tablespoons olive oil
Tater Tot Casserole
By Jahel
Spread ground beef in pan
- 1 lb ground beef, raw
- 1 med onion
- 1 can golden mushroom sooup
- 1 can cheddar cheese soup
- 4 oz can mushrooms
- Tater tots
Cornmeal Butter Cake
By Jahel
Preheat oven to 350. Grease and flour 10" fluted tube pan; set aside
- 2 C flour
- 1 1/2 c sugar
- 1/2 c white cornmeal
- 2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 4 eggs
- 1 1/2 c buttermilk
- 1 c butter, melted 2 sticks
Cornflake Meringues
By Jahel
Real Simple Magazine Picture and Recipe
- 1 c sugar
- 1 teaspoon cornstarch
- 1/8 teaspoon baking powder
- Pinch of kosher salt
- 4 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla
- 2 1/2 cups crushed cornflakes, divided
- Edible gold leaf (optional)
Egg Casserole
By Jahel
Cut crusts of 16 slices of bread and brush on both sides with melted butter
- 16 slices, coarse homestyle bread
- 1 c butter, melted and divided
- 8 slices old english cheese
- 8 slices ham
- 6 eggs
- 3 c milk
- 1/2 t dry mustard
- 1/2 t salt
- 1 c cornflake crumbs
Chicken Noodle Soup
By Jahel
Combine chicken, broth, bay leaves, garlic, 2 teaspoons salt, and 8 cups of water in a large pan
- 4 lb. whole chicken
- 8 cups low-sodium chicken broth
- 2 dried basil leaves
- 1 head of garlic, half
- 6 teaspoons kosher salt, divided
- 3 tablespoons unsalted butter
- 5 carrots, thinly slice
- 4 stalks celery, thinly slice
- 1 yellow onion, chopped
- 1 tablespoon chopped fresh thyme
- 1 lb. egg noodles
- 3 tablespoons chopped fresh flat leaf parsley
- 3/4 teaspoon pepper
Fusilli with Tomatoes and Crispy Basil
By Jahel
Heat 1/4 cup of olive oil in medium saucepan over low
- 1/4 c + 1 T olive oil, divided
- 2 garlic cloves, thinly sliced
- 15 basil leaves, divided
- 1 c finely chopped white onion
- 1/8 t crushed red pepper
- 2 t kosher salt, divided
- 1-15 oz. can crushed tomatoes
- 1/2 t sugar
- 8 oz. fusilli pasta
- 2 oz. Parmesan cheese, grated or shaved (about 1/2 cup)
Sheet Pan Chicken with Potatos and Green Beans
By Jahel
Preheat oven to 400. Toss potatoes with 2 T oil, 1 t salt, and 1/2 t pepper on rimmed baking sheet
- 1 1 1 lb. red potatoes, halved
- 6 6 6 T olive oil, divided
- 2-1/2 2-1/2 2-1/2 t kosher salt, divided, plus more for cooking green beans
- 1-1/2 1-1/2 1-1/2 t pepper, divided
- 4-6 4-6 4-6 oz. boneless, skinless chicken breast
- 1-1/2 1-1/2 1-1/2 t dried oregano
- 1 1 2 t lemon zest plus 2 T fresh juice
- 8 8 8 oz. trimmed green beans
- 1/2 1/2 1/2 c pitted, chopped Castelvetrano olives
- 1 1 1 medium shallot, finely chopped