Winter Cookbook Delicious and - BookSumo Press

Winter Cookbook

Delicious and Savory Winter Recipes

ByBookSumo Press

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Table of ContentsBuffalo Soup 7

Rustic Style Chicken 10Savory Garlic Chicken Breast 11Chicken Breast Dump Dinner 12

American Style Bake Chicken I 13Spinach Potatoes and Eggs 14Countryside Baked Chicken 15

Chicken and Waffle Sandwich 16Sunbelt Quinoa Classic 17

Quinoa Festival 20Blueberry Breakfast Quinoa 21Middle Eastern Style Quinoa 22

Cheesy Veggie Quinoa 23German Style Noodles with Cabbage 24

Lunchtime Noodles 25Hungarian Noodles 26

Homemade Egg Noodles 27Family-Friendly Noodle Casserole 30

Onion Soup Roast 32Roasted Veggies Salad 33

Veggies Roast with Italian Sausage Soup 34Roasted Garlic Stock 36Pancakes for Autumn 37Dutch Style Pancakes 40

Light Pancakes 41

Sourdough Pancakes 42Potato Pancakes 43Potato Soup 101 44

Green Onion Cheddar Cheese Potato Soup 45How to Roast a Turkey 46

Mediterranean Turkey Breast 47Rosemary Garlic Country Turkey Breast 50

Paprika, Orange, Nutmeg, Spicy Turkey Breast 51Sage, Green Onion, and Lemon Pepper Turkey Breast 52

Peas Omelet 53Australian Shrimp Omelet 54

Autumn Stew 55Texas Style Stew 56

Easy Parisian Stew 57Buffalo Stew 60

Moroccan Stew 61Belgium Waffles 101 62

Winter Morning Vanilla Waffles 63Easy Buttermilk Waffle 64

Waffle III 65Healthier Wheat Applesauce Waffle 66Minty Roast Beef With Butter Gravy 67

Spanish Rump Roast Barbecue 70Mascarpone Russets 71

Rack of Ribs 101 72Eastern European Style Mashed Potatoes 73

French Style Mashed Potatoes 74

Mashed Potatoes Appetizer 75Holiday Sweet Mashed Potatoes 76

Chicken and Rice Soup 7730-Minute 5-Ingredient Store Bought Chicken Soup 80

Creamy Chicken Soup 81Chicken Soup Clásico 82Spicier Chicken Soup 83

Saturday Night Chicken Soup 84

7

Directions1. Stir fry your celery and onions in butter. Once everything is soft add in the flour and stir

the mix. 2. Now gradually add in your broth and milk. 3. Stir the mix until it is smooth again then add in the: green onions, chicken, chicken sauce,

cheese, cayenne, celery salt, and garlic salt.4. Stir the mix again and get everything hot. 5. Continue cooking the mix until you find that the cheese is well combined then shut the

heat.6. Enjoy.

SoupPrep Time: 25 mins

Total Time: 55 mins

Ingredients2 bunches green onions, chopped3 stalks celery, chopped1/4 C. butter1/4 C. flour3/4 C. milk3/4 C. chicken broth2 C. diced cooked chicken

BuffaloServings per Recipe: 4Calories 394.5Cholesterol 111.8mgSodium 769.9mgCarbohydrates 16.7gProtein 26.8g

1/4-1/2 C. buffalo sauce4 oz. process cheese1/2 tsp cayenne1/2 tsp celery salt1/2 tsp garlic salt

Buffalo Soup

10

Directions1. Get your thyme and rosemary and chop it nicely then place it to the side in a bowl. Then

also add to the spice: black pepper, paprika, salt, garlic powder, white pepper, and season salt.

2. Cook your chicken in butter for 6 mins then turn over the chicken and place the following veggies around the chicken: celery, potatoes, and carrots.

3. Top everything with the thyme spice mix and put a lid on the pot. Cook for 47 mins with a medium to low level of heat.

4. Ensure the internal temp of the chicken is 165 before serving.5. Enjoy.

RUSTIC STYLEChicken Prep Time: 15 mins

Total Time: 1 hr 5 mins

Ingredients1/4 C. unsalted butter2 bone-in skin-on chicken breasts4 potatoes, peeled and cut into 1-inch cubes4 carrots, peeled and cut into 1/2-inch rounds3 stalks celery, cut into 1/2-inch slices1 tbsp fresh rosemary1 tsp fresh lemon thyme leaves

Servings per Recipe: 4Calories 601 kcalFat 23.7 gCarbohydrates 45.8gProtein 50.4 gCholesterol 1157 mgSodium 407 mg

1/2 tsp smoked paprika1/2 tsp garlic powder1/2 tsp seasoned salt1/4 tsp ground white peppersalt and ground black pepper to taste

Rustic Style Chicken

11

Directions1. Stir fry your garlic, for 5 mins, in a pan with nonstick spray. 2. Then add in your chicken after coating it with some pepper and salt and cook for 14

mins. 3. Pour in your lemon juice and broth and get everything boiling. 4. Once everything is boiling, place a lid on the pot, set the heat to low, and let the chicken

gently cook for 17 mins.5. Place your chicken to the side and continue gently cooking your broth mix for about 4

more mins until it has reduced. Then top your chicken with it.6. Enjoy.

Garlic Chicken Breast

Prep Time: 10 mins

Total Time: 35 mins

Ingredientscooking spray1 clove garlic, minced4 skinless, boneless chicken breast halvessalt and ground black pepper to taste

SavoryServings per Recipe: 4Calories 131 kcalFat 2.9 gCarbohydrates 0.8gProtein 23.8 gCholesterol 66 mgSodium 275 mg

3/4 C. chicken broth1 tbsp lemon juice

Savory Garlic Chicken Breast

12

Directions1. Add your chicken to a crock pot and then pour in: garlic, tomatoes, Italian seasoning, and

onions. 2. Let this cook in the slow cooker for 8 hrs. with a low level of heat.3. Let the contents cool for about 10 mins uncovered and then add in your preferred amount

of pepper and salt.4. Enjoy with cooked Jasmin rice.

CHICKEN BREASTDump Dinner Prep Time: 10 mins

Total Time: 6 hrs 10 mins

Ingredients1 lb skinless, boneless chicken breast halves1 (14.5 oz.) can petite diced tomatoes1/4 onion, chopped (optional)


1 tsp Italian seasoning (optional)1 clove garlic, minced (optional)

Chicken Breast Dump Dinner

13

Directions1. Get a casserole dish and then line it with foil and nonstick spray. 2. Now set your oven to 350 degrees before doing anything else.3. Get a bowl, mix: pepper, garlic salt, paprika, onion salt, thyme, and oregano.4. Place your chicken in the dish and top with the spice mix. 5. Cook everything in the oven for 65 mins.6. Enjoy.

Bake Chicken IPrep Time: 10 mins


Ingredientscooking spray8 bone-in chicken thighs with skin1/4 tsp garlic salt1/4 tsp onion salt1/4 tsp dried oregano1/4 tsp ground thyme

American StyleServings per Recipe: 8Calories 190 kcalFat 11.9 gCarbohydrates 0.2gProtein 19.2 gCholesterol 71 mgSodium 178 mg

1/4 tsp paprika1/4 tsp ground black pepper

American Style Bake Chicken I

14

Directions1. Coat a casserole dish with nonstick spray then set your oven to 400 degrees before doing

anything else.2. Fry your potatoes in veggie oil for 10 mins then place them to the side. 3. Add in the rest of the oil and begin to fry your chicken in it for 3 mins then combine in

the onions. 4. Keep cooking everything for 7 mins then combine in the butter, harissa, tomato sauce, ras

el hanout, and water. 5. Stir the mix until it is all evenly combined, then get everything boiling. 6. Once the mix is boiling, set the heat to low and place the spinach in. 7. Once the spinach is soft shut the heat and place a lid on the pot.8. Get a bowl and whisk your eggs in it then combine in the potatoes, parmesan, and peas. 9. Combine this mix with the chicken mix and top everything with some pepper and salt and

place the mix into the casserole dish.10. Cook everything in the oven for 25 mins.11. Enjoy.

SPINACHPotatoes and Eggs(Tunisian)

Prep Time: 30 mins


Ingredients1/3 C. vegetable oil2 potatoes, peeled and cubed8 oz. diced chicken breast meat1 large onion, diced1 tbsp harissa, recipe in appendix1 1/2 tsps ras el hanout, recipe in appendix1/2 C. water1 1/2 tbsps tomato sauce

Servings per Recipe: 12Calories 193 kcalFat 11.7 Carbohydrates 11.4Protein 11.4 Cholesterol 139 mSodium 157 m

1 tbsp butter1 bunch fresh spinach, washed and chopped8 eggs1 C. frozen peas1/3 C. Parmesan cheese1 pinch salt and pepper to taste

Spinach Potatoes and Eggs

15

Directions1. Set your oven to 450 degrees before doing anything else.2. Coat your chicken with the following: thyme, butter, paprika, pepper, and salt. 3. Fill the chicken with the carrots and then string the legs together. 4. Place your bacon on top of the chicken and then run toothpicks through it to keep the

bacon in place.5. Place the chicken in a roasting pan and then pour the broth around the chicken and not

on top of it.6. Cook everything for 17 mins in the oven then set the heat to 350 and continue cooking

for 80 more mins. Try to baste the chicken at least 4 times while roasting.7. Now take off the bacon from the chicken and baste it one more before cooking in the

oven again to get the skin brown and crispy. This should take about 10 to 15 more mins.8. Enjoy.

Baked ChickenPrep Time: 30 mins


Ingredients2 tbsps butter1 (4 lb) whole chickensalt and pepper to taste1 tsp dried thyme2 carrots, cut in chunkspaprika to taste

CountrysideServings per Recipe: 6Calories 495 kcalFat 32 gCarbohydrates 2.4gProtein 46.6 gCholesterol 153 mgSodium 713 mg

8 slices turkey bacon2 C. beef broth

Countryside Baked Chicken

16

Directions1. Get a bowl, mix: black pepper, beaten eggs, 1 tbsp of salt, cayenne, and cream.2. Get a 2nd bowl, sift in evenly: 1 tbsp salt, cornstarch, and flour.3. Coat your chicken, first dip it into the eggs, then into the flour mix. Set chicken to the side

for 25 mins.4. Get a deep fryer. Heat your oil. 5. With a batch process: fry chicken pieces for 9 mins each or until crisp and fully done.

Remove excess oils. Set aside.6. Get a 3rd bowl, mix: mustard powder, mayo, horse-radish, and maple syrup. 7. Get a frying pan and fry your bacon until crisp or for 12 mins.8. Preheat your broiler, to low if possible.9. Lay out 4 waffles on a broiler safe dish. On each waffle put: 2 chicken tenders, 2 pieces of

cheddar, and 3 bacon strips.10. Melt the cheese with your broiler. Top each waffle with other waffles. But first add mayo

to each.11. Enjoy.

CHICKENand Waffle Sandwich

Prep Time: 15 mins


Ingredients4 eggs1/4 C. heavy cream2 tbsps cayenne pepper1 tbsp salt1 tbsp ground black pepper2 C. all-purpose flour1 C. cornstarch1 tbsp salt1 quart peanut oil for frying

Servings per Recipe: 4Calories 1793 kcalCarbohydrates 127.1 gCholesterol 397 mgFat 109.9 gProtein 72.9 gSodium 5234 mg

8 chicken tenders1 C. mayonnaise1/4 C. maple syrup2 tsps prepared horseradish1 tsp dry mustard powder12 slices turkey bacon8 thin slices Cheddar cheese8 plain frozen waffles

Chicken and Waffle Sandwich

17

Directions1. Boil your quinoa in salt and water for 17 mins. Then with a strainer remove all the liquid

and clean the quinoa under cold water. 2. Toast your sunflower seeds in olive oil for 3 mins then add the garlic and cook for 3

more mins. 3. Pour in your quinoa and also the spinach. Stir and heat everything until the spinach is

soft. 4. Now add your lemon juice and some cheese. 5. Continue stirring for a few more mins until the cheese is melted.6. When serving this dish top with more cheese.7. Enjoy.

Quinoa ClassicPrep Time: 10 mins

Total Time: 40 mins

Ingredients1/4 C. quinoa3 tbsps olive oil2 tbsps raw sunflower seeds2 cloves garlic, minced1/2 C. fresh spinach leaves

SunbeltServings per Recipe: 3Calories 233 kcalFat 18.9 gCarbohydrates 10.5gProtein 6.1 gCholesterol 13 mgSodium 49 mg

2 tsps lemon juice1/3 C. grated goat gouda cheese

Sunbelt Quinoa Classic

20

Directions1. Stir fry your garlic and onions in oil for 4 mins then add your quinoa and cook for 6

mins. 2. Add in the broth and get everything boiling. Once the quinoa is boiling, add your chili and

curry powder, place a lid on the pot, and lower the heat. Let the contents cook for 27 mins.3. Before serving add your preferred amount of pepper and salt.4. Enjoy.

QUINOAFestival Prep Time: 5 mins

Total Time: 40 mins

Ingredients2 tbsps olive oil, or as needed1 small onion, diced2 cloves garlic, minced1 C. quinoa2 C. chicken broth


1 tbsp curry powder, or to taste1 tbsp ancho chili powdersalt and pepper to taste

Quinoa Festival

21

Directions1. Rinse your quinoa under cold water with a strainer until the water runs clear.2. Pour your milk into a big pot and warm it for 3 mins. 3. Once the milk is warm add your salt and quinoa. 4. Let the contents lightly boil for 22 mins. Then shut the heat and add: lemon zest, syrup,

and blueberries. 5. Mix everything together to evenly distribute the fruit and syrup.6. When serving your quinoa add a garnishing of flax seeds.7. Enjoy.

Breakfast QuinoaPrep Time: 5 mins

Total Time: 30 mins

Ingredients1 C. quinoa2 C. nonfat milk1 pinch salt3 tbsps maple syrup1/2 lemon, zested

BlueberryServings per Recipe: 2Calories 538 kcalFat 7.3 gCarbohydrates 98.7gProtein 21.5 gCholesterol 5 mgSodium 112 mg

1 C. blueberries1 tsps flax seed

Blueberry Breakfast Quinoa

22

Directions1. Add some salt and quinoa to boiling water. 2. Now get the water boiling again with the quinoa in it and place a lid on the pot. 3. Set the heat to low and let the contents gently boil for 17 mins. 4. Now shut the heat and let the quinoa cool down. Once it has cooled stir it with a large

fork.5. Get a bowl, combine: parsley, olive oil, carrots, sea salt, onions, lemon juice, cucumbers, and

tomatoes.6. Combine the veggie mix with the quinoa and toss.7. Enjoy.

MIDDLEEastern Style Quinoa(Tabbouleh)

Prep Time: 15 mins

Total Time: 30 mins

Ingredients2 C. water1 C. quinoa1 pinch salt1/4 C. olive oil1/2 tsp sea salt1/4 C. lemon juice3 tomatoes, diced


1 cucumber, diced2 bunches green onions, diced2 carrots, grated1 C. fresh parsley, chopped

Middle Eastern Style Quinoa

23

Directions1. Boil, in a big pot: quinoa, broccoli, and broth. 2. Once boiling place a lid on the pot and lower the heat. 3. Let the quinoa gently boil for 17 mins. Then add your cheese. 4. Cook everything for 4 more mins until the cheese is melted and then add your preferred

amount of pepper and salt.5. Enjoy.

Veggie QuinoaPrep Time: 5 mins

Total Time: 25 mins

Ingredients2 C. chopped broccoli1 3/4 C. vegetable broth1 C. quinoa

CheesyServings per Recipe: 4Calories 299 kcalFat 12.3 gCarbohydrates 32.9gProtein 14.8 gCholesterol 30 mgSodium 491 mg

1 C. shredded Cheddar cheesesalt and ground black pepper to taste

Cheesy Veggie Quinoa

24

Directions1. In a large pan of lightly salted boiling water, cook the egg noodles for about 5 minutes. 2. Drain them well and keep everything aside.3. Meanwhile in a large skillet, melt the butter and cook the cabbage, salt and black pepper,

covered for about 5-7 minutes.4. Stir in the cooked noodles and cook for about 5 minutes.

GERMAN STYLENoodles with Cabbage

Prep Time: 5 mins

Total Time: 20 mins

Ingredients1 (16 oz.) package egg noodles1 stick butter1 medium head green cabbage, chopped

Servings per Recipe: 4Calories 690 kcalFat 28.2 gCarbohydrates 93gProtein 19 gCholesterol 155 mgSodium 325 mg

salt and pepper to taste

German Style Noodles with Cabbage

25

Directions1. In a large pan of lightly salted boiling water, cook the egg noodles for about 8 minutes,

stirring occasionally. 2. Drain them well and keep everything aside.3. Meanwhile in a large skillet, melt the butter and on medium-high heat, sauté the onion

and garlic for about 8 minutes.4. Add the spinach, salt and black pepper and sauté for about 2 minutes.5. Remove everything from the heat and immediately, stir in the noodles.6. Serve immediately.

NoodlesPrep Time: 10 mins

Total Time: 25 mins

Ingredients8 oz. wide egg noodles1/4 C. butter1 onion, diced1 clove garlic, minced

LunchtimeServings per Recipe: 4Calories 335 kcalFat 14.1 gCarbohydrates 43.8gProtein 9.2 gCholesterol 78 mgSodium 117 mg

4 oz. baby spinach leavessalt and ground black pepper to taste

Lunchtime Noodles

26

Directions1. In a large pan of lightly salted boiling water, cook the egg noodles for about 5 minutes. 2. Drain them well and keep everything aside.3. Meanwhile in a large skillet, melt the butter and on medium heat and cook the kohlrabi,

salt and pepper for about 7-10 minutes.4. Stir in the cooked noodles and cook for about 5-7 minutes.

HUNGARIANNoodles Prep Time: 5 mins

Total Time: 20 mins

Ingredients4 C. egg noodles 2 tbsp butter or margarine3 C. grated kohlrabi

Servings per Recipe: 8Calories 105 kcalFat 3.9 gCarbohydrates 15.1gProtein 3 gCholesterol 21 mgSodium 157 mg

salt and ground black pepper to taste

Hungarian Noodles

27

Directions1. In a bowl, mix together the flour, baking powder and salt.2. Add the eggs and the required amount of the water and mix till a dough forms.3. With your hands, knead the dough till sticky.4. Shape the dough into a ball and then cut it into quarters.5. Place about 1/4 of the dough onto a floured surface and cut everything into 1/8-inch of

thickness, then roll the dough from one end to the other.6. Repeat with the remaining dough.7. Cut each roll into 3/8-inch strips. (About 4-5-inch long)8. Keep aside the noodles to dry for about 1-3 hours.9. Cook these noodles in the boiling water till desired doneness.

Egg NoodlesPrep Time: 40 mins


Ingredients2 C. Durum wheat flour1/2 tsp salt1/4 tsp baking powder3 eggs

HomemadeServings per Recipe: 5Calories 271 kcalFat 4.9 gCarbohydrates 46.6gProtein 12.7 gCholesterol 112 mgSodium 294 mg

water as needed

Homemade Egg Noodles

30

Directions1. In a large pan of lightly salted boiling water, cook the egg noodles till desired doneness

(about 5 mins).2. Drain them well and keep everything aside.3. In a large skillet, heat the oil on medium heat, sauté the bell pepper, mushrooms and onion

for about 5 minutes.4. Add the beef and cook till browned completely.5. Drain the excess fat from the skillet.6. Stir in the tomatoes, parsley, tomato paste, Italian seasoning, oregano, cayenne pepper, salt

and black pepper and simmer, covered for about 30 minutes, , stirring occasionally.7. Set your oven to 325 degrees F and grease a large casserole dish.8. In a bowl, mix together the sour cream, cream cheese, 1/4 C. of the Parmesan and green

onion.

FAMILY-FRIENDLYNoodle Casserole Prep Time: 30 mins


Ingredients1 (12 oz.) package egg noodles2 tbsp olive oil2 C. fresh sliced mushrooms1/2 C. chopped green bell pepper1 onion, chopped2 cloves garlic, minced1 lb. lean ground beef1 (28 oz.) can crushed tomatoes1 (6 oz.) can tomato paste1/4 tsp chopped fresh parsley2 tsp Italian seasoning1 tbsp dried oregano


1/4 tsp cayenne pepper1 tsp saltground black pepper to taste1 tsp white sugar1 (8 oz.) package cream cheese1 (8 oz.) container sour cream1/2 C. chopped green onions1/2 C. grated Parmesan cheese1 pinch paprika

Family-Friendly Noodle Casserole

31

9. Place the cooked noodles in the bottom of the casserole dish evenly, followed by the tomato mixture, cream cheese mixture and top the mix with the remaining Parmesan and paprika.

10. Cook everything in the oven for about 45 minutes.

32

Directions1. Sprinkle the garlic powder with salt and pepper over the roast. Heat the oil in a large pot

and place it over medium heat.2. Cook in it the beef for 6 min for each side. 3. Get a mixing bowl: Add the mushroom and onion soup mix. Stir them well. Spread the

mix in the bottom of a slow cooker. Place on it the carrot and potato followed by the roast.4. Put on the lid and cook them for 7 h on low. Serve your roast warm.5. Enjoy.

ONION SOUPRoast Prep Time: 25 mins


Ingredients1 (3 lb) bottom round roastground black pepper to tastegarlic powder to taste1 tbsp vegetable oil2 (10.75 oz) cans condensed cream of mushroom soup


1 (1 oz) package dry onion soup mix5 carrots, peeled and sliced into 1 inch pieces6 small new potatoes, halved

Onion Soup Roast

33

Directions1. Before you do anything set the oven to 425 F. Coat 2 oven sheet with olive oil.2. Toss the carrot with yam and parsnips then spread them on a roasting sheets. Cook them

for 32 min. 3. Toss the asparagus with zucchini and 1 tbsp of olive oil. Spread them on a the second

roasting pan and cook them all for 32 min until the veggies becomes tender.4. Allow the roasted veggies to lose heat for 35 min. 5. Get a mixing bowl: Stir in it the roasted peppers, garlic, basil, salt, and pepper. Add the

roasted veggies and stir them again. Serve your veggies salad.6. Enjoy.

Veggies SaladPrep Time: 25 mins


Ingredients2 tbsp olive oil, divided1 large yam, peeled and cut into 1 inch pieces1 large parsnip, peeled and cut into 1 inch pieces1 C. baby carrots1 zucchini, cut into 1 inch slices1 bunch fresh asparagus, trimmed and cut into 1 inch pieces

RoastedServings per Recipe: 6Calories 191 kcalFat 5 gCarbohydrates 34.6gProtein 4 gCholesterol 0 mgSodium 257 mg

1/2 C. roasted red peppers, cut into 1-inch pieces2 cloves garlic, minced1/4 C. chopped fresh basil1/2 tsp kosher salt1/2 tsp ground black pepper

Roasted Veggies Salad

34

Directions1. Before you do anything set the oven to 400 F. Grease a jelly roll pan with some olive oil. 2. Lay in it the carrots, tomatoes, onion, squash, potatoes, and garlic. Pour on it the rest of the

olive oil, a pinch of salt and pepper then stir them.3. Cook the veggies in the oven for 28 min.4. To make the soup, cook the sausages in a large pan for 10 min. Add the 1/4 C. of broth

and cook them for 8 min. Drain the sausages and place them aside.5. Slice the carrot with squash into 1/2 inch pieces.6. Get a food processor: Transfer to it the peeled garlic with roasted tomatoes and onion.

Process them until they become smooth. Transfer the mix to a soup pot.7. Drain the roasted veggies and place them aside. Pour 1/2 C. of broth into the jelly pan

VEGGIESRoast with Italian Sausage Soup

Prep Time: 25 mins


Ingredients2 tbsp olive oil, divided3 carrots, peeled and quartered lengthwise2 large tomatoes, quartered1 large onion, cut into 8 wedges1/2 small butternut squash - peeled, seeded, and cut lengthwise into 1/2-inch thick wedges1 Yukon Gold potatoes6 cloves garlic, unpeeledsalt and ground black pepper to taste4 (4 oz) links sweet Italian sausage, casings removed2 (4 oz) links hot Italian sausage, casings removed


6 1/4 C. vegetable broth, or more if needed4 C. finely chopped kale leaves3 sprigs thyme1 bay leaf1 (15 oz) can garbanzo beans, rinsed and drained1 (15 oz) can kidney beans, rinsed and drained

Veggies Roast with Italian Sausage Soup

35

with the drippings and stir it. Pour the mix into the pot with the onion and tomato mix. 8. Add the rest of the broth with kale, thyme, and bay leaf. Cook the soup until it starts

boiling. Lower the heat and cook the soup for 32 min. 9. Stir in the carrots, potatoes, squash, garbanzo beans, and kidney beans. Cook the soup for

12 min. Discard the bay leaves with thyme sprigs.10. Adjust the seasoning of the soup then serve it warm.11. Enjoy.

36

Directions1. Before you do anything set the oven to 400 F.2. Slice off the head of the garlic. Lay it in a large baking pan with garlic, carrots, celery,

onion, pepper, and tomato. Toss them with the olive oil, a pinch of salt and pepper.3. Cook the veggies in the oven for 1 h 10 min while stirring and flipping them each 20 min.4. Get a stock pot: Mix in it the water, thyme, parsley, and bay leaves. Discard the garlic husk

and add it to the pot with the roasted veggies. 5. Cook the stock until they start boiling. Lower the heat and cook the stock for 1 h 32 min.

Pour the stock through a fine sieve then serve it warm.6. Enjoy.

ROASTEDGarlic Stock Prep Time: 35 mins


Ingredients1 whole head garlic4 carrots, cut into chunks4 stalks celery, cut into chunks3 onions, cut into chunks1 green pepper, quartered1 tomato, quartered1/3 C. olive oilsalt and pepper to taste


8 C. water1 1/2 tsps dried thyme1 1/2 tsps dried parsley2 bay leaves

Roasted Garlic Stock

37

Directions1. In a bowl, add the milk, pumpkin, egg, oil and vinegar and beat till well combined. 2. In another large bowl, mix together the flour, brown sugar, baking powder, baking soda,

allspice, cinnamon, ginger and salt.3. Add the flour mixture into pumpkin mixture and mix till just combine.4. Heat a lightly greased griddle on medium-high heat. 5. Add about 1/4 C of the mixture into the griddle and cook till browned from both sides.6. Repeat with the remaining mixture.7. Serve hot.

for AutumnPrep Time: 20 mins

Total Time: 40 mins

Ingredients1 1/2 C. milk1 C. pumpkin puree1 egg2 tbsp vegetable oil2 tbsp vinegar2 C. all-purpose flour3 tbsp brown sugar2 tsp baking powder1 tsp baking soda

PancakesServings per Recipe: 6Calories 278 kcalFat 7.2 gCarbohydrates 45.8gProtein 7.9 gCholesterol 36 mgSodium 608 mg

1 tsp ground allspice1 tsp ground cinnamon1/2 tsp ground ginger1/2 tsp salt

Pancakes for Autumn

40

Directions1. Set your oven to 425 degrees F before doing anything else.2. In a 9-inch pie plate, add the butter and place the plate in the preheating oven for about

5-10 minutes.3. In a bowl, add the flour, milk, eggs, white sugar and salt and beat till well combined.4. Transfer the mixture into the pie plate over hot butter evenly.5. Cook in the oven for about 20-24 minutes or till a toothpick inserted in the center comes

out clean.6. Drizzle the pancake with lemon juice and serve with a sprinkling of the confectioners'

sugar.

DUTCH STYLEPancakes Prep Time: 10 mins

Total Time: 30 mins

Ingredients3 tbsp butter1/2 C. all-purpose flour1/2 C. milk2 eggs, beaten1 tsp white sugar


1/4 tsp salt1/4 lemon, juiced (optional)1 tbsp confectioners' sugar

Dutch Style Pancakes

41

Directions1. In a large bowl, mix together the flour, sugar, baking powder and salt.2. In a small bowl, add the water and oil and beat to combine.3. Make a well in the center of the flour mixture.4. Add the oil mixture into the well and mix till just combined.5. Heat a lightly greased griddle on medium-high heat. 6. With a large spoonfuls, place the mixture into the griddle and cook till the bubbles form

on the surface.7. Flip and cook till browned from the other side. 8. Repeat with the remaining mixture.

PancakesPrep Time: 5 mins

Total Time: 15 mins

Ingredients1 1/4 C. all-purpose flour2 tbsp white sugar2 tsp baking powder1/2 tsp salt

LightServings per Recipe: 3Calories 264 kcalFat 5.1 gCarbohydrates 48.9gProtein 5.4 gCholesterol 0 mgSodium 717 mg

1 1/4 C. water1 tbsp oil

Light Pancakes

42

Directions1. In a large bowl, mix together the flour, baking soda, salt, sugar and baking powder. 2. Add the sourdough starter, oil, eggs and milk and beat till well combined.3. Heat a lightly greased griddle on medium-high heat. 4. Add about 1/4 C of the mixture into the griddle and cook till browned from both sides.5. Repeat with the remaining mixture.6. Serve hot.

SOURDOUGHPancakes Prep Time: 10 mins

Total Time: 30 mins

Ingredients1 C. all-purpose flour3/4 tsp baking soda1/2 tsp salt2 tbsp white sugar1 tsp baking powder


1 C. Herman Sourdough Starter1/3 C. vegetable oil2 eggs1/2 C. milk

Sourdough Pancakes

43

Directions1. In a food processor, add the potatoes and onion and pulse till grated. 2. In a large bowl, mix together the potatoes, onions, eggs, pancake mix, salt and pepper.3. In a large skillet, heat the oil on medium heat. 4. Add the desired amount of potato mixture and cook for about 3-4 minutes per side.5. Repeat with the remaining mixture.

PancakesPrep Time: 15 mins

Total Time: 45 mins

Ingredients5 lb. potatoes, peeled1 onion3 eggs, beaten2 1/2 C. dry pancake mix

PotatoServings per Recipe: 15Calories 197 kcalFat 2.4 gCarbohydrates 39gProtein 5.2 gCholesterol 37 mgSodium 652 mg

2 tsp salt1 tsp ground black pepper1 tbsp vegetable oil

Potato Pancakes

44

Directions1. In a large pan, add the potatoes, celery, onion and 2 C. of the broth and bring to a boil. 2. Cook the potatoes for about 15 minutes. 3. Drain and reserve the liquid.4. In a pan, mix together the reserved broth and half-and-half. 5. In a bowl, mix together the melted butter and flour. 6. Add the flour mixture into the butter mixture and stir to combine.7. Add the flour mixture into the half-and-half mixture and mix well on medium heat. 8. Cook, stirring continuously till the mixture becomes thick. 9. Stir in the reserved vegetables, remaining broth, bouillon and pepper and cook till heated

completely.

POTATOSoup 101 Prep Time: 15 mins

Total Time: 1 hr

Ingredients6 C. diced potatoes3 stalks celery, diced1 C. chopped onion3 (14.5 oz.) cans chicken broth, divided4 C. half-and-half cream


6 tbsp butter, melted6 tbsp all-purpose flour4 cubes chicken bouillon1/2 tsp ground black pepper

Potato Soup 101

45

Directions1. Heat a large skillet on medium heat and cook the bacon till browned completely.2. Transfer the bacon onto a paper towel lined plate to drain and then crumble it.3. In a soup pan, melt the margarine on medium heat. 4. Slowly, add the flour beating continuously till smooth. 5. Slowly, stir in the milk, beating continuously till thickened. 6. Stir in the potatoes and onions and bring to a boil, stirring occasionally.7. Reduce the heat and simmer for about 10 minutes. 8. Stir in the bacon, cheese, sour cream salt, and pepper. 9. Cook, stirring occasionally till the cheese is melted.

Cheddar Cheese Potato Soup

Prep Time: 15 mins

Total Time: 40 mins

Ingredients12 slices turkey bacon, optional2/3 C. margarine2/3 C. all-purpose flour7 C. milk4 large baked potatoes, peeled and cubed4 green onions, chopped1 1/4 C. shredded Cheddar cheese

Green OnionServings per Recipe: 6Calories 748 kcalFat 49.3 gCarbohydrates 49.7gProtein 27.2 gCholesterol 85 mgSodium 1335 mg

1 C. sour cream1 tsp salt1 tsp ground black pepper

Green Onion Cheddar Cheese Potato Soup

46

Directions1. Set your oven to 325 degrees F before doing anything else and arrange a rack in the

lowest position of the oven.2. Arrange a rack in a large roasting pan.3. Remove the neck and giblets from the turkey.4. Rinse the turkey under the cold running water and with the paper towels, pat dry. 5. Arrange the turkey onto the rack in the roasting pan, breast side up. 6. Stuff the body cavity with the stuffing loosely. 7. Rub the skin with the softened butter and season with the salt and pepper. 8. With a piece of the foil, cover the turkey loosely.9. Place 2 C. of the turkey stock in the bottom of the roasting pan. 10. Cook in the oven for about 2 1/2 hours, basting with the pan juices after every 30

minutes. 11. Whenever the drippings evaporate, add the stock about 1-2 C. at a time. 12. Remove the foil and cook in the oven for about 4 hours.13. Transfer the turkey into a large serving platter and keep aside for at least 20-30 minutes

before carving.

HOW TORoast a Turkey Prep Time: 30 mins


Ingredients1 (18 lb.) whole turkey1/2 C. unsalted butter, softenedsalt and freshly ground black pepper to taste


1 1/2 quarts turkey stock8 C. prepared stuffing

How to Roast a Turkey

47

Directions1. In a slow cooker, add the turkey breast, 1/4 C. of the chicken broth, lemon juice, onion,

kalamata olives, sun-dried tomatoes, Greek seasoning, salt and pepper.2. Set the slow cooker on Low and cook, covered for about 7 hours.3. In a small bowl, add the remaining 1/4 C. of the chicken broth and flour and mix till

smooth.4. Uncover the slow cooker and add the flour mixture, stirring continuously.5. Cook, covered for about 30 minutes

Turkey BreastPrep Time: 20 mins


Ingredients1 (4 lb.) boneless turkey breast, trimmed1/2 C. chicken broth, divided2 tbsp fresh lemon juice2 C. chopped onion1/2 C. pitted kalamata olives1/2 C. oil-packed sun dried tomatoes, thinly sliced

Mediterranean Servings per Recipe: 8Calories 333 kcalFat 4.7 gCarbohydrates 8.9gProtein 60.6 gCholesterol 164 mgSodium 465 mg

1 tsp Greek seasoning (such as McCormick's(R))1/2 tsp salt1/4 tsp fresh ground black pepper3 tbsp all-purpose flour

Mediterranean Turkey Breast

50

Directions1. Set your oven to 350 degrees F before doing anything else and arrange a rack in a

roasting pan.2. Insert a pieces of the garlic and rosemary under the skin.3. Place the remaining garlic and rosemary in the neck and abdomen cavities.4. Coat the skin of the turkey with the olive oil evenly and season with the salt and black

pepper.5. Arrange the breast onto the rack in the roasting pan.6. Cook in the oven for about 1-2 hours. 7. Remove from the oven and keep aside for about 20 minutes before slicing and serving.

ROSEMARYGarlic Country Turkey Breast

Prep Time: 15 mins


Ingredients4 1/2-5 lb. bone-in turkey breast6 garlic cloves, halved 6 sprigs fresh rosemary1 -2 tbsp olive oil

Servings per Recipe: 4Calories 837.7Fat 39.2gCholesterol 331.6mgSodium 301.9mgCarbohydrates 1.4gProtein 111.9g

kosher saltfresh ground black pepper

Rosemary Garlic Country Turkey Breast

51

Directions1. Set your oven to 325 degrees F before doing anything else and arrange a greased rack in

a greased roasting pan.2. In a bowl, mix together the orange zest and spices.3. With your fingertips, loosen the skin from the turkey breast and rub the spice mixture

evenly over the breast.4. Arrange the turkey onto the rack in the roasting pan.5. Cook in the oven for about 1 3/4 hours.6. Remove from the oven and keep aside for about 15 minutes before slicing 7. Remove the skin and any visible fat from the breast.8. Cut the turkey breast into desired slices and serve.

Orange, Nutmeg, Spicy Turkey Breast

Prep Time: 15 mins

Total Time: 2 hrs

Ingredients1 tbsp grated orange zest1/2 tsp ground cinnamon1/2 tsp ground cumin1/2 tsp sweet Hungarian paprika1/4 tsp ground nutmeg1/4 tsp black pepper1/4 tsp salt

Paprika,Servings per Recipe: 10Calories 358.1Fat 15.9gCholesterol 147.4mgSodium 192.2mgCarbohydrates 0.4gProtein 49.7g

1/8 tsp cayenne pepper5 lb. turkey breast, with skin and bone

Paprika, Orange, Nutmeg, Spicy Turkey Breast

52

Directions1. Set your oven to 325 degrees F before doing anything else and arrange a rack in a

roasting pan.2. In a bowl, mix together the green onion, lemon peel, sage, 1/4 tsp of the lemon pepper, the

marjoram and garlic. 3. Rinse the turkey breast under the running cold water and with the paper towels, pat dry. 4. Gently loosen the skin of the turkey breast.5. Rub the seasoning mixture under the skin evenly and season the top of the skin with the

remaining seasonings.6. Arrange the turkey breast onto the rack in the roasting pan.7. Add about 1/2-inch of the water in the bottom of the roasting pan.8. Cook in the oven for about 2 1/2 hours. 9. Remove from the oven and cover with a piece of the foil for about 5-10 minutes before

slicing.

SAGE,Green Onion, and Lemon Pepper Turkey Breast

Prep Time: 15 mins


Ingredients3 green onions, chopped2 tsp lemon peel, grated1 1/2 tsp rubbed sage1 tsp lemon pepper, divided1/2 tsp dried marjoram1 garlic clove, minced

Servings per Recipe: 6Calories 716.2Fat 31.8gCholesterol 294.8mgSodium 462.7mgCarbohydrates 0.9gProtein 99.5g

6 lb. turkey breast, bone in1/2 tsp salt, to taste

Sage, Green Onion, and Lemon Pepper Turkey Breast

53

Directions1. In a skillet, heat the oil on medium heat and fry the potato for about 5-7 minutes. 2. With a slotted spoon, transfer the potatoes onto a aper towel lined plate and keep aside. 3. In the same skillet the onion and garlic on medium heat and cook for about 5 minutes. 4. Stir in the crab, salt and pepper and cook, covered for about 2 minutes. 5. Stir in the tomatoes and cook for about 2 minutes. 6. Stir in the raisins, bell pepper and peas and cook for about 2 minutes. 7. Place the beaten eggs over the mixture and cook for about 2-3 minutes. 8. Carefully, flip the omelet and cook for about 1 minute. 9. Serve hot.

OmeletPrep Time: 15 mins

Total Time: 35 mins

Ingredients2 tbsp olive oil1 small potato, peeled and diced1 onion, chopped2 cloves garlic, minced1/4 lb. fresh crab meat, drained and flakedsalt and pepper to taste1 small tomato, diced

PeasServings per Recipe: 6Calories 165 kcalFat 7.4 gCarbohydrates 17.5gProtein 8.4 gCholesterol 104 mgSodium 104 mg

1 (1.5 oz.) box raisins1/4 C. peas1 red bell pepper, chopped3 eggs, beaten

Peas Omelet

54

Directions1. In a medium nonstick pan, add the mushrooms, pepper, onion and garlic on medium heat

and cook for about 5 minutes.2. Stir in shrimp and cook till opaque. 3. Remove from the heat and keep aside.4. In a bowl, add the milk, eggs, curry powder, salt and black pepper and beat till well

combined.5. In a skillet, heat the oil on medium heat and cook the egg mixture for about 5 minutes.6. Place Cheddar cheese over the omelet, followed by the shrimp mixture. 7. Fold eggs over the filling and serve warm.

AUSTRALIANShrimp Omelet Prep Time: 15 mins

Total Time: 30 mins

Ingredients1 onion, diced1 clove garlic, crushed1/2 C. sliced fresh mushrooms1/4 C. diced green bell pepper12 medium shrimp - peeled and deveined5 eggs


1/2 C. milk1 tsp curry powdersalt and pepper to taste1 tbsp olive oil4 oz. shredded Cheddar cheese1 tomato, sliced

Australian Shrimp Omelet

55

Directions1. Stir fry your beef in 2 tbsps of oil then add in: pepper, water, salt, potatoes, onions,

carrots, garlic, and bell peppers. 2. Get this mix boiling, set the heat to low, and let the contents cook for 2 hrs.3. Now add in the bouillon and stir the mix until everything is fully incorporated. 4. Once the bouillon is mixed in add the tomatoes and stir everything again.5. Now set your oven to 325 degrees before doing anything else.6. Remove the top of the pumpkin and take out the pulp and seeds. 7. Put the pumpkin in a roasting pan and pour the tomato mix inside.8. Coat the pumpkin with some oil and cook everything for 2 hrs in the oven. Add some of

the pumpkin flesh when serving the stew in bowls.9. Enjoy.

StewPrep Time: 25 mins


Ingredients2 lbs beef stew meat, cut into 1 inch cubes3 tbsps vegetable oil, divided1 C. water3 large potatoes, peeled and cubed4 carrots, sliced1 large green bell pepper, diced4 cloves garlic, minced

AutumnServings per Recipe: 8Calories 592 kcalFat 27.9 gCarbohydrates 61.9gProtein 29.4 gCholesterol 76 mgSodium 1085 mg

1 onion, diced2 tsps salt1/2 tsp ground black pepper1 (14.5 oz.) can whole peeled tomatoes, diced2 tbsps beef bouillon granules1 sugar pumpkin

Autumn Stew

56

Directions1. Stir fry your beef for 9 mins then combine in: black pepper, water, salt, corn, garlic

powder, tomatoes, sugar, ranch style beans, chili powder, potatoes, celery, onions, and bell peppers.

2. Place a lid on the pot and get everything boiling.3. Once the mix is boiling set the heat to low and let the stew cook for 65 mins.4. Enjoy.

TEXAS STYLEStew Prep Time: 15 mins


Ingredients2 tbsps vegetable oil2 lbs ground beef3 C. water1 (16 oz.) package frozen corn1 (15 oz.) can tomatoes1 (15 oz.) can ranch-style beans6 potatoes, peeled and cubed1 onion, diced1 green bell pepper, diced

Servings per Recipe: 12Calories 323 kcalFat 12 gCarbohydrates 35.8gProtein 18.7 gCholesterol 47 mgSodium 327 mg

1/4 C. diced celery2 tbsps chili powder1/4 tsp white sugar1 dash garlic powdersalt and ground black pepper to taste

Texas Style Stew

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Directions1. Get the following boiling: dry crab, sausage, potatoes, and corn. 2. Once the mix is boiling set the heat to low and let the contents cook for 17 mins. 3. Now add in your shrimp and keep cooking the mix for 4 more mins. 4. Remove all the liquids and top everything with some salt.5. Enjoy.

Parisian StewPrep Time: 15 mins

Total Time: 35 mins

Ingredients1 lb smoked sausage links, sliced10 frozen small corn cobs10 small red potatoes1 (3 oz.) package dry crab boil

EasyServings per Recipe: 8Calories 548 kcalFat 20.3 gCarbohydrates 55gProtein 34.2 gCholesterol 168 mgSodium 1303 mg

1 1/2 lbs unpeeled, large fresh shrimpsalt to taste

Easy Parisian Stew

60

Directions1. For 4 mins per side sear your bison in 2 tbsps of canola, in a large pot. 2. Now place the meat to the side. 3. Add 1 more tbsp of canola, to the pot, and begin to stir fry your celery and onions for

7 mins. Then add in the garlic and fry it for 4 mins. Top the mix with flour and stir everything.

4. Now add the following: thyme, broth, parsley, wine, tomato sauce, salt, cloves, and pepper. 5. Get the mix boiling then once it is add in the bison. Set the heat to low and let the stew

cook for 65 mins.6. Enjoy.

BUFFALOStew Prep Time: 25 mins


Ingredients2 tbsps canola oil2 lbs bison meat, cut into 1-inch cubes1 tbsp canola oil1 C. minced yellow onion1/2 C. minced celery2 cloves garlic, minced2 tbsps flour4 C. low-sodium chicken broth1 C. water


2 tbsps white wine1 tsp salt (optional)1/2 tsp ground black pepper3 whole cloves1 (8 oz.) can tomato sauce2 tbsps diced fresh parsley1/4 tsp ground thyme

Buffalo Stew

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Directions1. Toast your cumin seeds in oil for 20 secs then begin to stir fry your garlic and onions

for 7 mins then add the coriander and cook everything for 30 secs.2. Stir the mix then add: pepper, chickpeas, salt, water, 1 tsp cilantro, and potatoes. 3. Stir the mix again then get everything boiling. 4. Now place a lid on the pot, set the heat to low, and let the mix cook for 17 mins.5. Add the tomato and turn up the heat for 4 mins. 6. Top the stew with the rest of the cilantro.7. Enjoy.

StewPrep Time: 15 mins

Total Time: 40 mins

Ingredients1 tbsp canola oil1 tsp cumin seeds1 red onion, diced5 cloves garlic, minced1 tbsp coriander seeds, ground1 (15 oz.) can chickpeas (garbanzo beans), drained and rinsed, or more to taste

MoroccanServings per Recipe: 4Calories 151 kcalFat 4.8 gCarbohydrates 23.7gProtein 4.8 gCholesterol 0 mgSodium 508 mg

1 C. water1 red potato, cubed2 tbsps minced fresh cilantro, divided1/2 tsp salt1/2 tsp coarsely ground black pepper1 tomato, cubed

Moroccan Stew

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Directions1. Get a bowl, mix: one fourth C. of room temp. milk, and yeast. Set aside for 12 mins until it

becomes creamy.2. Get a 2nd bowl, mix: one fourth C. room temp milk, beaten eggs, and melted butter.3. Combine both bowls. Then add: vanilla, salt, and sugar. Add the rest of the flour and milk

(2.5 C.).4. Whisk egg whites vigorously. Combine with batter. Place a lid on everything. Let it stand

for 1.5 hours.5. Get your waffle iron hot. Coat with nonstick spray. Cook .5 C. of batter until golden.6. Enjoy warm.

BELGIUMWaffles 101 Prep Time: 15 mins


Ingredients1 package active dry yeast1/4 C. warm milk3 egg yolks2 3/4 C. warm milk3/4 C. butter, melted and cooled1/2 C. white sugar


1 1/2 tsps salt2 tsps vanilla extract4 C. all-purpose flour3 egg whites

Belgium Waffles 101

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Directions1. Get your waffle iron hot.2. Get a bowl, mix evenly: whisk eggs, veggie oil, vanilla, flour, salt, milk, baking powder, and

sugar. 3. Coat your iron with nonstick spray. Ladle batter onto the iron. Cook until golden enjoy.

Morning Vanilla Waffles

Prep Time: 5 mins

Total Time: 20 mins

Ingredients2 eggs2 C. all-purpose flour1 3/4 C. milk1/2 C. vegetable oil1 tbsp white sugar

Winter Servings per Recipe: 6Calories 382 kcalCarbohydrates 38 gCholesterol 68 mgFat 21.6 gProtein 8.7 gSodium 390 mg

4 tsps baking powder1/4 tsp salt1/2 tsp vanilla extract

Winter Morning Vanilla Waffles

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Directions1. Get your waffle iron hot.2. Get a bowl, mix evenly: salt, flour, baking powder and soda.3. Get a 2nd bowl, mix: brown sugar, whisked eggs, cream butter, buttermilk.4. Combine bowl 1 and 2 to form a batter. 5. Get a 3rd bowl: Beat egg whites until stiff (an upward motion from the whisk produces a

peak). 6. Mix in 1/3 of your eggs into the batter until smooth. Then add the rest. Continue mixing

until completely smooth.7. Coat your iron with nonstick spray. Ladle batter onto the iron. Cook until crispy.8. Enjoy warm.

EASYButtermilk Waffle Prep Time: 15 mins

Total Time: 45 mins

Ingredients2 1/4 C. flour1 tsp baking soda1 tsp baking powder1/2 tsp salt1/4 C. butter1/4 C. brown sugar


3 egg yolks2 C. buttermilk3 egg whites

Easy Buttermilk Waffle

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Directions1. Get a frying pan. Heat it up. Then melt your butter. Stir fry garlic and onions for 8 mins.2. Get your waffle iron hot.3. Get a bowl, evenly mix: black pepper, fried garlic and onions, salt, mashed potatoes, eggs,

flour, and salt.4. Coat your iron with nonstick spray.5. With a batch process cook 1/3 C. of batter on the iron until crispy (4 mins usually).

continue for all batter.6. Enjoy warm.

(Potatoes)Prep Time: 10 mins

Total Time: 25 mins

Ingredients2 tbsps butter1 onion, chopped1 tbsp minced garlic2 C. mashed potatoes1/4 C. all-purpose flour

Waffle IIIServings per Recipe: 4Calories 217 kcalCarbohydrates 27.9 gCholesterol 110 mgFat 9 gProtein 6.5 gSodium 540 mg

2 eggs1/4 tsp salt1/4 tsp ground black pepper

Waffle III

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Directions1. Get your waffle iron hot.2. Get a bowl, evenly mix: vanilla extract, whisked eggs, applesauce, canola oil, and water.3. Get a 2nd bowl, sift: salt, wheat pastry flour, cinnamon, dry milk powder, 1/4 C. and 4 tsps

of baking powder, flax seed meal, general flour, and wheat germ.4. Combine both bowls.5. Coat your iron with nonstick spray. 6. With a batch process: cook 1/2 a C. of batter until crispy. Continue for all batter.7. Enjoy.

HEALTHIERWheat Applesauce Waffle

Prep Time: 10 mins


Ingredientscooking spray8 eggs, beaten7 C. water1 C. canola oil1 C. unsweetened applesauce4 tsps vanilla extract4 C. whole wheat pastry flour2 C. dry milk powder2 C. flax seed meal


1 C. wheat germ1 C. all-purpose flour1/4 C. baking powder4 tsps baking powder1/4 C. white sugar1 tbsp ground cinnamon1 tsp salt

Healthier Wheat Applesauce Waffle

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Directions1. Before you do anything set the oven to 350 F.2. Sprinkle some salt and pepper over the roast. Place a large butch oven over medium heat.

Cook in it 2 tbsp of butter until they melt.3. Add the roast and cook it for 5 min on each side. Stir in 1/2 C. of water with 1/2 tsp of

sage, and 1/2 tsp of mint, garlic, onion, salt and red pepper flakes.4. Put on the lid and transfer the pot to the oven. Cook it for 2 h 50 min. Drain the roast

and place it aside. Cover it with a piece of foil.5. Place a large pan over medium heat. Cook in it 1 tbsp of butter until it melts. Add the

flour and mix them well. Turn off the heat and add 1/2 C. of water. Mix them well. 6. Turn on the heat to medium and add the remaining sage with mint to the pan. Stir in the

mix of drippings and juices from the pot into the pan. Whisk them until they start boiling.7. Keep boiling the mix until it becomes thick to make the gravy. Serve your roast warm

with the gravy. 8. Enjoy.

Roast Beef With Butter Gravy

Prep Time: 20 mins


Ingredients5 lb beef round roastsalt and pepper to taste2 tbsp butter1/2 C. water1/2 tsp dried sage1/2 tsp dried mint1 medium onion, sliced 1 clove garlic, minced 1/8 tsp seasoning salt

MintyServings per Recipe: 8Calories 547 kcalFat 31 gCarbohydrates 2.3gProtein 61.2 gCholesterol 184 mgSodium 255 mg

1/8 tsp red pepper flakes 1 tbsp butter1 tbsp all-purpose flour1/2 C. cold water1/4 tsp dried sage1/4 tsp dried mint

Minty Roast Beef With Butter Gravy

70

Directions1. Preheat the outdoor grill. Make several slits with a sharp knife in the roast and place in it

the garlic slices.2. Get a small bowl: Mix in it the paprika, salt, pepper, rosemary, and thyme. Massage the

spices mix into the beef roast and place it in the roasting pan.3. Grill it for 3 to 5 h while turning often. Cover it with a piece of foil and allow it to stand

for 22 min. Serve your roast warm.4. Enjoy.

SPANISHRump Roast Barbecue

Prep Time: 30 mins


Ingredients5 lb boneless rump roast2 cloves garlic, sliced1 tsp Spanish paprika1 tsp salt1 tsp pepper


1/4 tsp dried rosemary1/4 tsp dried thyme

Spanish Rump Roast Barbecue

71

Directions1. Get your potatoes boiling in water and salt, set the heat to low, and let everything cook

for 17 mins.2. Remove the liquids then set your oven to 425 degrees before doing anything else.3. Get a bowl and begin to mix your mascarpone until it is soft then add in the milk and

egg yolk. 4. Continue to beat the mix until it is smooth again then add in the cayenne, black pepper,

and salt.5. Mash the potatoes partially then add in the butter and mash the mix fully then add some

pepper and salt. 6. Add the cheese mix to the potatoes and mash everything again to evenly distribute the

cheese.7. Lay your potatoes into a casserole dish and cook everything in the oven for 25 mins.8. Enjoy.

RussetsPrep Time: 15 mins

Total Time: 55 mins

Ingredients4 1/2 lbs russet potatoes, peeled and halved lengthwise1/2 C. mascarpone cheese at room temperature1 egg yolk3/4 C. milk

MascarponeServings per Recipe: 8Calories 483 kcalFat 30.7 gCarbohydrates 47.3gProtein 7.8 gCholesterol 106 mgSodium 243 mg

salt and freshly ground black pepper to taste1 pinch cayenne pepper, or to taste1 C. butter, cut into chunks

Mascarpone Russets

72

Directions1. Set your oven to 275 degrees F before doing anything else.2. Place the rack of beef ribs on a work surface with the shiny white membrane facing up. 3. Slip the blade of a sharp knife under the membrane at one end, and slice the membrane off

the meat in a single piece.4. Discard the chewy membrane and rub the ribs with the salt evenly. 5. Arrange the ribs onto a cooking rack in a roasting pan.6. Cook in the oven for about 1 1/2 hours. 7. Lightly baste the beef with the water. 8. Cook for 4 1/2 hours more, Basting after every 45 minutes. 9. Remove from the oven and keep aside to cool for about 10-15 minutes before slicing.

RACKof Ribs 101 Prep Time: 10 mins


Ingredients1 (3 lb.) rack of whole beef ribs (not short ribs)2 tbsp sea salt, or more if needed

Servings per Recipe: 3Calories 698 kcalFat 56.5 gCarbohydrates 0gProtein 44.1 gCholesterol 163 mgSodium 3647 mg

3/4 C. water

Rack of Ribs 101

73

Directions1. Set your oven to 325 degrees before doing anything else.2. Get your kohlrabi boiling in water and salt for 17 mins.3. At the same time place the potatoes in a bowl and cook them in the microwave for 12

mins.4. Get a bowl, combine: garlic, potatoes, and kohlrabi. 5. Use a mixer to mash everything together until it is smooth. 6. Then place everything into a baking dish and layer your cheese over the mix.7. Cook the contents in the oven for 35 mins.8. Let the dish sit for 10 mins before serving.9. Enjoy.

European Style Mashed Potatoes

Prep Time: 10 mins


Ingredients1 large kohlrabi bulb, peeled and cut into cubes6 small red potatoes2 tsps grated garlic scape

EasternServings per Recipe: 6Calories 154 kcalFat 1.8 gCarbohydrates 29.8gProtein 6.2 gCholesterol 6 mgSodium 76 mg

1/2 C. shredded mozzarella cheese

Eastern European Style Mashed Potatoes

74

Directions1. Coat a casserole dish with butter then set your oven to 350 degrees before doing anything

else.2. Get your potatoes boiling in water and salt, set the heat to low, and let the spuds cook for

22 mins. 3. Now remove all the liquids and begin to partially mash the potatoes in a bowl. 4. Add in the egg, cream cheese, and cream.5. Fully mash the mix.6. Layer everything into the casserole dish and cook the contents in the oven for 50 mins.7. Enjoy.

FRENCH STYLEMashed Potatoes Prep Time: 10 mins


Ingredients1 tsp butter, or as needed5 potatoes, peeled and cut into large chunks1 C. light cream1 (8 oz.) package cream cheese, softened1 egg


1 dash hot pepper sauce (such as Tabasco(R)), or to tastesalt and ground black pepper to taste1/4 C. chopped scallions

French Style Mashed Potatoes

75

Directions1. Coat a baking dish with oil then set your oven to 350 degrees before doing anything else.2. Get your potatoes boiling in water and salt for 15 mins or until you find the potatoes are

soft.3. Place the potatoes in a bowl and being to partially mash them.4. Add in the pepper, cream cheese, salt, onion salt, sour cream, tarragon, parsley, and diced

jalapenos. 5. Mash everything until it is smooth then spread the mix into the baking dish and cook the

contents in the oven for 33 mins.6. Enjoy.

AppetizerPrep Time: 10 mins

Total Time: 55 mins

Ingredients9 large potatoes8 oz. cream cheese1 C. sour cream2 tsps onion salt1 tbsp tarragon1 tbsp parsley1/4 jalapeno, seeds removed, diced

Mashed PotatoesServings per Recipe: 8Calories 506 kcalFat 19.2 gCarbohydrates 74.7gProtein 11.5 gCholesterol 51 mgSodium 888 mg

1 tsp salt1/4 tsp ground black pepper2 tbsps butter

Mashed Potatoes Appetizer

76

Directions1. Set your oven to 350 degrees before doing anything else.2. Slice off the tops of your onions then remove the insides.3. Get a bowl, combine: grated orange, sweet potatoes, 1/2 C. butter, sugar, vanilla extract,

orange juice, and eggs. 4. Mash the mix until it is smooth then fill your oranges with it. 5. Lay everything into the baking dish.6. Get the following heating in a pot: pecan, 1/2 C. butter, flour, and brown sugar. 7. Heat and stir the mix until everything is even then top your oranges with the mix

liberally.8. Add in enough water to fill the dish halfway and cook everything in the oven for 35 mins.9. Enjoy.

HOLIDAYSweet Mashed Potatoes

Prep Time: 20 mins

Total Time: 50 mins

Ingredients6 oranges3 C. cooked, mashed sweet potatoes1 C. white sugar1/4 C. orange juice2 eggs, lightly beaten1 tsp vanilla extract1 C. butter, softened, divided

Servings per Recipe: 6Calories 854 kcalFat 45.9 gCarbohydrates 110.1gProtein 8 gCholesterol 143 mgSodium 293 mg

1 tbsp grated orange peel1 C. brown sugar1/2 tsp all-purpose flour1 C. chopped pecans

Holiday Sweet Mashed Potatoes

77

Directions1. In a large pan, add the water, rice, onion, bouillon granules, and parsley and garlic powder

and bring to a boil.2. Reduce the heat and simmer for about 20 minutes.3. Stir in the tomatoes and chicken and bring to a boil.

and Rice SoupPrep Time: 10 mins

Total Time: 40 mins

Ingredients6 C. water1 C. uncooked white rice1 small onion, chopped2 tbsp chicken bouillon granules1 tbsp dried parsley

ChickenServings per Recipe: 5Calories 121 kcalFat 0.6 gCarbohydrates < 26.4gProtein 3 gCholesterol < 1 mgSodium < 536 mg

1 pinch garlic powder2 (14.5 oz.) cans stewed tomatoes1 (10.5 oz.) can condensed chicken rice soup

Chicken and Rice Soup

80

Directions1. In a large pan, add the broth on medium-high heat and bring to a boil. 2. Add the rice and stir to combine.3. Reduce the heat to low and simmer, covered for about 20 minutes.4. Stir the beans, salsa and chicken and cook till heated completely.

30-MINUTE5-Ingredient Store Bought Chicken Soup

Prep Time: 5 mins

Total Time: 30 mins

Ingredients3 1/2 C. Swanson(R) Chicken Broth 1/2 C. uncooked long grain white rice1 (16 oz.) can Beans


1/2 C. Pace(R) Chunky Salsa1 C. cubed cooked chicken

30-Minute 5-Ingredient Store Bought Chicken Soup

81

Directions1. Cook the rice mix according to packages 2. Directions3. In a large pan, add 1 1/2 C. of the cooked rice mix, cooked chicken, broth, onions,

mushrooms, celery, parsley, salt and pepper and bring to a boil.4. Reduce the heat and simmer for about 20 minutes.5. Stir in the half-and-half and cook for about 5 minutes, stirring occasionally.

Chicken SoupPrep Time: 5 mins

Total Time: 30 mins

Ingredients1 (4.5 oz.) package quick cooking wild rice and chicken flavor mix2 boneless chicken breast halves, cooked and cubed3 C. chicken broth1 (16 oz.) package frozen pearl onions1 C. sliced mushrooms

CreamyServings per Recipe: 8Calories 361 kcalFat 12.3 gCarbohydrates 42.5gProtein 21.4 gCholesterol 64 mgSodium 584 mg

1 stalk celery, diced2 tbsp chopped fresh parsleySalt and pepper to taste1 C. half-and-half cream

Creamy Chicken Soup

82

Directions1. In a large pan, add the chicken, celery and enough water to cover and bring to a boil.2. Simmer for about 2 hours. 3. Transfer the chicken into a bowl and keep aside to cool.4. Reserve 2 C. of the chicken broth into a bowl and keep aside to cool.5. After cooing, remove and discard the skin and bones. 6. Chop the chicken meat and return to the pan.7. In a food processor, add the flour and 1 tsp of the salt. 8. While the motor is running slowly, add the reserved chicken broth through the opening in

the lid and pulse till a ball like dough is formed. 9. Transfer the dough into a bowl and keep aside for about 20 minutes. 10. Place the dough onto a lightly floured surface and roll into 1/4-inch thickness. 11. Cut the dough into thin strips and then cut each strip into pieces to form short thin

noodles. 12. Again bring the broth to a boil and stir in the noodles and corn. 13. Cook for about 10 minutes. 14. Stir in the salt and pepper and remove from the heat.15. Serve hot with a garnishing of the parsley flakes.

CHICKEN SOUPClásico Prep Time: 30 mins


Ingredients3 (3 lb.) whole chicken4 C. diced celery2 C. chopped onion1 tsp salt3 C. all-purpose flour3 C. frozen corn

Servings per Recipe: 6Calories 1554 kcalFat 105 gCarbohydrates 48.8gProtein 96.5 gCholesterol 363 mgSodium 705 mg

Salt to tasteGround white pepper1 tbsp dried parsley

Chicken Soup Clásico

83

Directions1. In a large pan, add the chicken broth, water, onion, jalapeño, ginger and garlic and bring

to a boil. 2. Add the chicken breasts and cook for about 15-20 minutes.3. Transfer the chicken into a bowl and keep aside to cool for about 5 minutes. 4. With 2 forks, shred the chicken.5. In the pan of soup, stir in the chicken, bok Choy and cook for about 3-5 minutes.6. Stir in the salt and serve.

Chicken SoupPrep Time: 20 mins

Total Time: 48 mins

Ingredients4 C. chicken broth2 C. water1/4 C. finely chopped onion1 small jalapeno pepper, seeded and minced1 (1 inch) piece fresh ginger root, finely chopped

SpicierServings per Recipe: 6Calories 153 kcalFat 3.1 gCarbohydrates 5.4gProtein 25 gCholesterol 64 mgSodium 1125 mg

2 cloves garlic1 lb. boneless, skinless chicken breasts1 head bok Choy, choppedSalt to tas

Spicier Chicken Soup

84

Directions1. In a large pan, heat the bacon grease on medium-high heat and sauté the onion for about

4 minutes.2. Stir in the potato chunks, chicken broth and water and bring to a boil.3. Cook for about 15 minutes.4. Meanwhile in a small pan, melt the butter on medium heat. 5. Stir in the flour and cook for about 1 minute, stirring continuously.6. Add milk and cook for about 3 minutes, stirring continuously. 7. Stir in the cheese and cook for about 2-3 minutes, stirring continuously. 8. Add the cheese mixture and cooked chicken into the simmering soup and cook for about

4 minutes.

SATURDAY NIGHTChicken Soup Prep Time: 10 mins

Total Time: 35 mins

Ingredients1/4 C. onion, diced1 tbsp bacon grease3 C. 1-inch potato chunks2 C. chicken broth1 C. water3 tbsp butter


3 tbsp flour1 C. milk3 oz. shredded Cheddar cheese1 1/2 C. shredded cooked chicken

Saturday Night Chicken Soup

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