365 recipes

A party drink for New Year's Eve and the end of this blog! Phew. Thanks for using it. Love you!! In a small pitcher, combine: 1 c fresh orange juice, chilled 1 c fresh grapefruit juice, chilled 4 oz club soda Garnish each glass with a section of navel orange. Happy New Year!!

Anni says she made this back when she didn't know how to cook so it must be easy. :) Microwave in covered large bowl: 4 c thinly sliced Yukon gold potatoes (not peeled) Set aside. Combine 1 c Gruyère cheese, grated (or Asiago) 1 c Cheddar cheese, grated Set aside. In hot skillet, sauté 1 T olive oil 1 T minced garlic Remove from heat and season with salt and pepper Gently mix potatoes with garlic mixture. Cover again and return to microwave for 3-5 minutes. Arrange layers of potatoes, cheese mixture and deli ham (optional) 5 large Roma tomatoes, thinly sliced in 9 inch pie pan. Cover with parchment paper and foil. Bake 40-50 minutes at 425 degrees then uncover and bake 15 minutes more .

Another cupcake club favorite Applesauce cupcakes - Whisk together until smooth: 1/2 c packed brown sugar 1/2 c sugar 1 t vanilla 1 egg 1/2 c canola oil Set aside. Sift together: 1 1/2 flour 1 1/2 t ground cinnamon 1 t baking soda 1/2 t ground allspice 1/2 t ground nutmeg 1/4 t ground cloves Alternating, add flour mix and 1 c unsweetened chunky applesauce to sugar mixture. Scoop into lined cupcake pan and bake for 10 - 15 minutes at 350 degrees. Let cupcakes cool completely before frosting. Cinnamon Cream Cheese Frosting - Blend with mixture: 8 oz cream cheese, softened 4 T unsalted butter at room temperature Add a little at a time at low speed about 1 minute: 3 c sifted powdered sugar Then add: 1 t gr cinnamon Increase speed to medium for one more minute until fluffy.

Can't believe I didn't put this on here before but here is a basic recipe.Add fruit if you want. Mix together: 2 c white, wheat, oat or a combination of flours 4 t baking powder 4 t sugar 1 t salt Add: 2 c milk 2 T butter, melted 2 eggs Stir batter just enough, to lumpy, not smooth. Pour onto a hot griddle. ADD berries, coconut and bananas, whatever you are craving that day. Serve with agave, jams, jellies, etc.

The Norwegians get the credit for this one. In a small bowl balanced over simmering water in a saucepan (or if someone has a double boiler set), combine: 6 oz semisweet chocolate 1/2 c heavy cream Stir until the chocolate is melted. Add: 1/4 sugar Stir until it dissolves then remove from heat and stir in: 2 T butter 1 T water, white grape, apple or pineapple juice OR 1/2 t vanilla or rum extract Spoon chocolate sauce over poached pears or apples or whatever is calling for chocolate sauce.

For Christmas, our favorite is a Swedish rice pudding with a Danish raspberry sauce. Hide a whole almond in the pudding and whoever finds it wins a prize. Rice Pudding - Rinse with boiling water: 1 c white rice In sauce pan, melt 1/2 T unsalted butter then add the rice and 1 c hot water Boil 10-15 minutes until water disappears then add: 5 c milk Allow to barely simmer for 45 minutes Stir and add: 1/3 c golden raisins zest of 1 lemon 1 whole almond Pour into baking dish and bake at 400 degrees for 45 minutes Raspberry Sauce Bring to a boil: 1 10 oz frozen raspberries, thawed 1/2 c currant jelly Combine 1 T cold water and 1 1/2 t cornstarch then stir into berries. Stirring constantly, bring to a boil and then remove from heat. Pour over hot or cold rice pudding.

A delicious popular Christmas salad from Mexico is what the article said but my friends from various parts of Mexico had never heard of it!  "Authentic or not, it always disappears at potlucks and picnics. For salad- Toss together: 6 c more or less baby lettuces or romaine 1/2 c toasted pine nuts 1/2 c gold raisins 1 small pear, sliced thin 2 oranges peeled and segmented (valencia or navel are best, in a pinch a can of mandarins,drained, works) Add the following dressing just before serving: Whisk to combine: 1/8 c red wine vinegar 1/8 c fresh orange juice (from concentrate works,too) 1 T fresh lime juice (lemon is ok) 1/2 T Dijon mustard 1 T agave Then add: 1/4 c olive oil salt and pepper Shake well.

Traditional Christmas Eve dinner - based on our Swedish-American traditions.  It is somewhat labor intensive (for my recipes) but this isn't a problem since we usually all make them together on Christmas eve. I think it helps the time go by faster so we can open presents :) Worth noting, as you know, our Swedish cousins, Ola & all, would never serve them in the gravy, they always serve the meatballs and gravy in separate dishes. The meat mixture can be made ahead of time, if needed. Cook the meatballs before freezing. Then thaw and cook in a gravy for a meal (The problem with too far ahead is no drippings available to flavor the gravy). Soak for 10 minutes in large mixing bowl: 1 1/2 c soft breadcrumbs 1 c half and half OR 1/2 c cream and 1/2 c milk Meanwhile, sauté: 1 T unsalted butter 1/2 c onion, chopped When softened, add to crumb mixture and add: 1 lb ground beef 1/2 lb ground pork 1 egg 1/4 c fresh parsley, minced 1/2 t salt 1/2 t ground ginger 1/2 t

This Swedish drink is traditionally made with wine and served hot. You could substitute with grape juice but usually people use apple or cranberry juice. Here are two different versions to try. If you find them too tart, add sugar to taste. The cranberry juice version- Combine: 1 liter cranberry juice 1/2 c raisins 1/4 c sliced/chopped almonds 2 cinnamon sticks 1/2 t ground cardmom 1 orange studded with whole cloves Refrigerate until needed then simmer over low heat or heat in crockpot to keep warm for a party. Strain before serving. The apple juice version- Combine in saucepan or crockpot: 5 whole cloves 1/2 t ground cardamom 1 cinnamon sticks 1/2 t ginger, minced 1 c water, use more if needed 5 almonds, halved 3/4 c raisins 1/2 c pitted prunes 1 orange, quartered Bring to a boil and then remove spices before adding: 1 gallon apple juice or cider Allow to simmer about 45 minutes before serving.

There should be a better title than this but.... don't have one. Let me know if you think of one. These are another easy to tote to campus snack Combine in large bowl: 2 1/2 c toasted rice cereal (try to find the brown rice one) 2 c oats 1/3 c raisins Set aside. In small sauce pan, mix over med heat - stirring constantly: 1/4 c firmly packed brown sugar 1/2 c honey or agave Remove from heat when it begins to boil. Now add: 1/2 c peanut butter 1 t vanilla Combine and pour over the cereal mix. Press mixture into a 9 x 13 pan. When it cools, cut into desired size bars.

This is a simple and easy dish that is traditionally served outdoors on those long summer nights in Sweden. I can see how it would taste good there but it will sure hit the spot during a snowstorm, too. This bakes for 2-3 hours and does all the work during that time. You can double it to feed a crowd of 6-10. Set oven to preheat at 350˚ Place your dutch oven stovetop and heat on medium heat, when pan is hot, add in : 1 lb beef chuck/stew meat, cut into 1 inch cubes 2 onions, sliced Stir and turn the beef to brown on all sides to seal in juices. (this is the secret) When all are browned, add: 3 - 4 med potatoes, peeled and cubed OR 1 1/2 lbs of baby red potatoes, halved 4-6 carrots, peeled and sliced thickly  or replace some with parsnips 1/2 T salt 1/8 t white pepper or 1/4 t black pepper Now pour in about 2-3 c water -enough to just cover all the ingredients Cover with lid, remove from stovetop and place in a 350 degree oven about 2 1/2 - 3 hours until everything is

Child friendly recipe in France. Should be easy, right? You can substitute other fruits like berries or pears depending on the season. Or even used canned fruit. Use a 10" cake round if possible. Mix together until smooth: 1 c plain whole milk yogurt 1 c sugar pinch of sea salt 1 t vanilla Whisk in: 1/3 c canola oil 2 eggs, one at a time Separately sift together: 1 1/3 c flour 1 1/2 t baking powder 1 t baking soda then add to yogurt mix. Stir in: zest of 1 lemon Pour batter into cake pan and top with 2 c apricots, pitted and quartered Bake in center of oven for 45 minutes at 350 degrees. Cover to save as an airtight container will make it soggy. Adapted from Chocolate and Zucchini by Clotilde Dusoulier

This is similar to a tomato caprese salad. Since Swedish feta isn't imported, we use the Greek feta or fresh goat cheese from the Saturday market. Combine in a bowl: 1/4 lb feta cheese cubed or crumbled 1/3 c olive oil 1/8 c white wine vinegar 1 clove garlic, minced 1 large ripe tomato, cubed 1 T fresh basil, torn or 3/4 T dry 1/2 T fresh oregano or 1 t dry 1 t salt pinch of freshly ground pepper Blend gently and serve alone or on top of lettuce.

The whole grains of oats makes it easier to rationalize eating these cookies. But they are an easy snack to make and take on campus in your backpack for "emergencies." Melt 1 c butter Allow to cool slightly then stir together with 3 1/2 c quick oats 1 c sugar 2 egg whites Press into buttered pan and smooth the top. Feel free to add dried fruit or nuts Bake at 375 degrees for 20-30 minutes , depending on the depth of your pan, until golden brown. Cut into bars while still warm but let rest before packaging.

We used to make these often. Dad learned how to make them when he lived in Japan. You need to coat the pork before frying it. To prepare the pork for their coating, pound between two sheets of plastic wrap until very thin: 2 boneless pork chops Mix together: 1/2 t salt 1/4 t pepper 1/4 c flour Coat the pork on both sides then coat pork in: 1 egg, beaten Next, coat pork in: 1/4 c Panko bread crumbs (look on the Asian aisle) Place each pork chop in a hot skillet with a generous amount of Sesame oil Fry each side until golden brown. Place on paper towels to drain. Serve on hot rice with Asian sides or salads.

These are one of Papa's favorite treats. You can see the change in his face just by mentioning them. They are more of a candy than a cookie but who cares? they are so yummy! Mix gently: 2 2/3 c grated coconut, unsweetened 14 oz sweetened condensed milk 1 t vanilla 1/2 t almond extract Form into 1 1/2 inch balls, be gentle so they do not become too dense. Place on silpat or foil lined cookie sheet. Bake at 325 degrees for 15 minutes. Watch them as you don't want to overcook. If they ooze, reshape and roll them in more coconut if you don't like the look of them. Cool on a rack and store in airtight container. Recipe from Lunch in Paris by Elizabeth Bard

A quick pasta dish that you can easily substitute in other cheeses and/or veggies. Basic recipe - Prepare in boiling salted water: 1 lb shaped pasta like shells or bowties a minute before the pasta is ready, add to the water: 2 c fresh peas, thawed if using frozen 1 c chopped, cooked ham After a minute, drain all and mix with 3/4 c prepared pesto Crumble on top: 8 oz feta or Parmesan Serve immediately.

This is really a summer recipe but you can use frozen berries if you want it in the winter. Combine: 1/4 lb berries like strawberries, raspberries & blueberries or any combo. If using frozen berries, allow to thaw first. 1/2 T agave or honey Layer half of the fruit in a glass then add a layer of 1/4 c Greek yogurt then layer with 1/4 granola or cookie crumbs - gingersnaps are a good choice then top the layers of with the rest of the fruit. You can make several at a time and top with a dollop of whipped cream for a dessert.

This is the traditional breakfast roll served in the morning to family on this date in honor of Lucia, an Italian saint who carried food to the hungry in Italy. You will need saffron threads for these rolls. In large mixing bowl, dissolve: 2 1/4 t active dry yeast (1 package) 1/4 c quite warm water Let sit a few minutes to proof. Meanwhile, scald (heat to almost boiling-little bubbles around the edge of pan): 3/4 c whole milk then add: 1/2 c unsalted butter Cool until butter is melted. At 250 degrees, lightly toast 1 t saffron threads  on a piece of foil for about 5 minutes, NOT more! (if you only have saffron powder, skip this step, just add to sugar) Pulverize them with 1 t sugar using a mortar and pestle or the back of a spoon in a larger spoon Mix with 1 T of the milk-butter mixture. Now add the milk, the saffron to the yeast bowl. Make sure it is only warm, not hot. Next add to the yeast bowl: 1/2 c sugar 1/4 t salt 1/2 c chopped golden raisins  (t

This is a potato salad without mayo. Hooray! I found another one. There must be others who do not prefer the typical version. This is out of season but there is no reason potato salad has to only be eaten al fresco. The original recipe calls for Pastis which adds a licorice flavor (and alcohol), if you want you can use the anise seed but it will taste great without it. Bring to a boil in salted, cold water: 1 1/2 lbs small red potatoes halved/quartered to same size While waiting, blanch - by dipping in salted, boiling water about 3 minutes until bright green: 1/4 lb haricots verts (extra thin green beans), trimmed Submerge in cold water immediately to stop cooking and pat dry. Cut in half if they are long. In large serving bowl, combine the beans with: 1/2 red onion, chopped 1/2 c flat leaf parsley, chopped 1 T fresh thyme 1/2 c black olives, chopped - optional Drain the potatoes when tender and add to this salad. Toss all and toss to coat with the vinaigrette. Refrigerate fo

This is a fast and easy soup and great to have on hand for a few days. Bring to a simmer: 3 potatoes, peeled and cubed 2 med onions, peeled and diced 4 c chicken broth Heat until tender, about 20 minutes then add: 1 14 oz can whole stewed tomatoes or cut is fine. If you feel like using fresh, peel them first and add them at the start... Using your stick blender, blend until smooth. Then add: just under 1/4 c flour salt and pepper Remove from heat and stir in 1 c heavy cream or light/ half & half or milk Garnish with fresh chopped parsley.

Yummy warm dessert for a cold winter evening. Prepare: 4 large Granny Smith or tart apples, cored and halved lengthwise Set face up on a shallow baking dish Mix together in small bowl: 1/2 c almonds, finely chopped 1/4 c sugar 2 T water Fill each apple with this paste. Drizzle : 1 1/2 T melted butter over all the apples In a small bowl, mix together: 1/2 c fine dry bread crumbs 2 T brown sugar Sprinkle over all the apples. Bake the apples for 25 minutes at 425 degrees. Serve with vanilla cream sauce (see below) or heavy cream as desired Vanilla Cream Sauce - this is really good on fresh berries in the summertime. In saucepan, beat together 1 egg 2 T sugar 2 T cornstarch 3 c milk or light cream Stir constantly bring to a simmer over low heat. Simmer for 2-3 minutes more. Remove from heat, cover and allow to thicken. When cooled, stir in: 2 t vanilla Cover and chill before serving.

The perfect accompaniment to the Lebanese meatballs even though this is from Iran. Melt on low heat: 1 T unsalted butter toss & coat: 1 c Jasmine or nonsticky rice (I used 1/2 white & brown when my wild mix was out) Then add: 1/3 c pistachios, chopped (I substituted macadamia when we were out of pistachios) 1/3 dried apricots, chopped 1/4 c almonds, chopped (or slivered) 1/2 t salt (original recipe calls for 2 t salt but it was TOO much) 3-4 star anise, I used 2 t fennel seeds, crushed Stir and pour in: 2 1/8 c hot water bring to a simmer and cover. Cook for 15 minutes or until fluffy. Meanwhile, place on a silpat: 1/2 to 1 red onion, sliced (original recipe calls for 2 but we don't eat that much) then drizzle with 1-2 T unsalted butter, melted Bake in a 350 degree oven until crispy Place on top of cooked rice with a few nuts and apricots to serve. Original recipe calls for more melted butter on top of all... ) Original recipe by Mark Zolun, owner of Iralia, no longer o

This dish is a nice change of flavor. Be careful not to overcook them because they get tough easily. Serve with Persian Jeweled Rice (12-09) and a salad. Combine: 1 lb ground meat (I did half ground turkey breast & 1/2 organic ground beef) 4-6 cloves garlic, chopped or minced 2 t salt 1/2 t pepper When thoroughly combined, add: 1 handful of chopped fresh parsley Now add: 1/3 c dried apricots, chopped (Try to find the organic ones without sulfur, they look scary but taste fine) 1/3 c golden raisins 1/3 c toasted pine nuts (slivered or chopped almonds would work) Combine well and slowly incorporate 1/3 c yogurt (I used plain Greek) Form meatballs and fry them in a 1:1 ratio of vegetable oil and olive oil over medium heat* *I like them better baked in the oven... Apricot sauce - He made this just for the American customers so its not the "authentic" part.

Just a twist on the usual mashed potatoes using celery root. Its an ugly thing but changes up the flavor, you might like it. In a large pot of chilled, salted water, bring to a boil 1 lb potatoes, one inch chunks When water is boiling, add 1 - 1 1/2 lb celery root, peeled and cut in one inch chunks When both are tender, drain and mash over low heat. Add a few tablespoons of butter and salt and pepper to taste.

Something about winter makes me cook a lot more Swedish food.... This is handy because you put it in the oven overnight and its ready for breakfast. Perfect for a chilly morning. Combine in your dutch oven: 6 c water 2 c steel cut oats 1/4 t salt Cover and place in a larger pan filled with hot tap water to reach halfway up the sides of your dish. Place in oven at 250 degrees. Bake overnight - eight hours. Eat hot with lingonberry preserves or cinnamon sugar and milk. Evidently the leftovers were commonly pressed in a bowl, then sliced and fried in butter & served with jam for another breakfast on another day! From Scandanavian Feasts by Beatrice Ojakangas

Apparently the island of Curacao is quite the melting pot. When the ruling Dutch threw out their cheese rinds, the poor would take them home and fill them with chicken and vegetables. I haven't any rinds laying about and you don't have any ramekins so of course I have already altered and simplified it for us. The original recipe came from Relish magazine. We all liked the unusual (to us) mix of flavors. In skillet, sauté: 2 colored bell peppers, sliced or chopped 1 onion, chopped olive or canola oil When the peppers are softened, add: 2 T golden raisins 3 T chopped dill pickles a handful of chopped black olives 3 c cooked chicken, shredded or chopped 2 T tomato paste 1/2 t salt Stir to combine, cover and heat thoroughly. When serving, sprinkle generously on top: Gouda or sharp white cheddar, shredded

There are many variations on Wassail, traditionally made with wine, but they always have spices and sweeteners. So here is a basic recipe with some options for variations. It will make your apartment smell like heaven. Heat in a large pot (or halve the recipe): 1 gallon unfiltered apple juice 24 - 30 whole cloves or whole allspice 8 cinnamon sticks 1 quart pineapple or cranberry juice or 1 cup brown sugar 1 small can frozen orange juice concentrate or 2 oranges sliced, with peels or 1 can lemonade concentrate Consider adding a bit of crystalized ginger, too. Bring to a near boil and let simmer about an hour. Remove spices or avoid them when filling your cups.

This is very aprés ski for the season, too. There are many fondue possibilities, this is just a basic recipe for starters and then you can start experimenting. Heat over medium heat for a few minutes: 1 c milk 1 clove garlic, minced or herbs that smell good to you like dill or rosemary Toss together in small bowl: 2 T flour 1 lb Gruyére or Jack, shredded Whisk the cheese into the warm milk, a bit at a time allowing it to melt before adding more. Now fondue it! Ideas for dipping: cubed bread sliced fruit ham or chicken cubes boiled potato cubes lightly steamed veggies

These were so yummy! Definitely goes with the Christmas season :) Plug in waffle iron to heat up. Combine in large bowl: 1 c flour 3/4 c whole wheat flour or oat bran flour 1 T baking powder 1/2 t dry ground ginger 1/4 t salt 1/4 t ground cloves In another bowl, whisk together 2 beaten eggs 1 1/2 c milk 1/2 c canola oil 1/3 c molasses Add wet mixture to dry mixture and stir to combine, but not smooth. Pour batter onto hot waffle grid and close. Serve warm with jam, syrup or powdered sugar...or a dollop of cream. I found this recipe in Better Homes & Garden magazine in May 1990.

Yet another flexible recipe. Many, many versions exist. My grandma added oatmeal or you can use Italian breadcrumbs. My mom added a mixture of ketchup and brown sugar as a sauce on top. Or some people sprinkle cheese on top. And so on and so on... Beating the meat in a mixer helps to tenderize it. This is a soft meatloaf. Mix in counter top mixer (if possible, a hand held mixer may not have the strength) 1 lb ground beef or combination with ground turkey breast 1 T meatloaf seasoning (see 01-24) 1/2 c ketchup 1/2 c quick oats or Italian breadcrumbs 1 onion, sautéed 1 egg, beaten salt and pepper 1 T Worchestershire sauce (optional) 1 c baby spinach, chopped or 1 box of frozen spinach, thawed (optional) Shape into loaf and bake in loaf pan or in baking dish at 350 degrees for one hour. This can be shaped differently, just adjust cooking time according to thickness.