Thursday, November 14, 2019

Terry’s Shortbread Valentine Cookies

Ingredients 1 pound (4 sticks) butter, softened to room temperature 1 cup sugar 4½ cups flour 2 teaspoons vanilla ½ teaspoon salt 1 additional cup of flour (for dusting work surface) 1 12-ounce package of Wilton's...

Mary’s Incan Quinoa Salad

Ingredients 1 pound of dried lima beans, sorted and soaked overnight 3 cloves of garlic 4 bay leaves 1-2 quarts of water 1 teaspoon salt 2 cups quinoa 4 cups of water 1 12 ounce jar of...

Brian’s Spicy Chipotle Hummus

Ingredients 3 15-ounce cans of chickpeas, drained 4 large garlic cloves, chopped 6 tablespoons of tahini 1 lemon, juiced ½ teaspoon of cumin ½ teaspoon of paprika 1 ½ teaspoons salt, to taste 2 chipotle peppers, minced 2...

Melissa’s Strawberry Salsa

Ingredients 1 ½ pounds of strawberries 3 spring onions 3 tablespoons lime juice 1 large jalapeño 1 teaspoon salt Directions Chop the ingredients finely or use a salsa maker, if you have one. Combine all ingredients in...

Nanci’s Zippy Egg Casserole

Ingredients 2 7-ounce cans of diced Ortega chiles* 1 4-ounce can of fire roasted diced Ortega chiles* 1 5-ounce package of seasoned croutons 1 ½ cups shredded cheddar cheese 1 cup shredded Swiss cheese 1...

Emily’s Low Carb Cauliflower Pizza

Ingredients Gluten-free crust: 1 large cauliflower 2 eggs ¼ cup shredded Parmesan cheese Italian seasoning Toppings: 3 tablespoons pesto Mozzarella 3 slices red onion 1-2 tablespoons ricotta cheese 16 marinated roasted garlic cloves Handful of arugula Olive oil Thinly sliced sausage or meatballs...

Jackie’s Smashed Celeriac

Ingredients 1 celeriac extra light olive oil 1 handful of fresh thyme 2 cloves garlic, finely chopped sea salt, to taste freshly ground black pepper, to taste 3-4 tablespoons chicken or vegetable stock Optional: fresh parsley, crumbled...
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