365 recipes

Needed something to serve along dad's homemade burgers and fries. I looked up a bunch of sides and viola, this is what I put together and we all liked it! Easily its own lunch or dinner meal with some crusty bread, perfect for a hot summer day. Dressing Whisk together: 2 T olive oil 2 T elderflower syrup (freely substitute any light syrup or jam) 1 T whole grain Dijon mustard salt and pepper to taste Set aside until salad is assembled. Salad Place in a bowl with room to spare for combining with the dressing: 1 cup cooked lentils or wheat berries or... farro or... (if using precooked, frozen, run under hot water) 4 hard boiled eggs, peeled and sliced 1 cup cherry tomatoes, sliced 1/2 c fresh (or thawed from frozen) corn kernels 1 small zucchini, sliced or 1/4 inch chunks 1/4 red onion, thinly sliced or diced 1/2 c feta cheese, crumbles or 8 oz cut into cubes 1-2 t dill, freshly chopped or dried 1-2 t basil, freshly chopped or dried Combine gently, pour dressin...

The delicious easy-to-make pie from Christmas 2018. Lighter than cheesecake but still creamy and filling. I am going to experiment with cupcake tins to make individual servings. Crust: In a greased 9-inch pie plate , crush about 45 vanilla wafers or other simple cookie to make about 1 1/2 cups. Pour 1/4 c melted unsalted butter over the crushed wafers and mix in 1/3 chopped nuts.  Press onto the bottom and sides of the pie plate to create the crust. Set aside. Filling: Beat together 8 ounces cream cheese, softened  2/3 c powdered sugar 2 T orange zest (or extract) 1 t vanilla 1 c heavy whipping cream, whipped Spread into crust as a bowl shape with the sides a bit higher to create depression for the raspberry sauce. Refrigerate. Topping: In a small saucepan, combine: 1 c sugar 3 T cornstarch 3 T water 1 1/2 c fresh or frozen raspberries Bring to boil and stir for 2 minutes until thickened. Transfer to bowl and refrigerate until cool. After top...

This is the traditional stuffing used in the stuffed goose for St Mårten's day in Sweden. I like it better without the goose! Soak in hot water for 10 minutes: 1/2 lb pitted dried prunes Meanwhile, sauté for about 5 minutes: 3 large, firm, tart apples, thickly sliced 1/4 c unsalted butter When the apples are transparent, about 5 minutes, sprinkle on: 1 T brown sugar 1/2 t ground cinnamon Combine well and when all apples are glazed, add the soaked prunes Heat through about 2-3 more minutes. Serve warm as a side or with a slice of pumpkin pie.

Couldn't find the old recipe on here anyway so time to add it. Nothing special about this version except its the classic. Saute: 1 c finely chopped celery 1 1/2 c chopped onion 1/2 c unsalted butter when golden and tender, remove from heat combine with: 1 c warm chicken or turkey broth 1 t poultry seasoning or dried crushed sage 1/4 c snipped fresh parsley 1/2 T fresh thyme/ 1/2 t dried thyme 1/4 t marjoram 1/4 t black pepper Pour over 8 c dry bread cubes Combine gently and add more broth if needed Add any extras like slivered almonds or dried cranberries, etc. as desired.

Since we discovered this while we were in Bavaria, I knew you would want to make this at home. Turns out both the Austrians and the Germans claim it as their own. There are many versions of recipes for this dish, so this is a compilation of those variations that I thought made the best one. Many soaked their raisins in rum but since we dislike that flavor, I soaked mine in hot water. (juice would work too if you want to experiment with other flavors) The idea is to cook the pancake on one side then after you flip the pancake over , you tear (or cut) it into 1-2 inch pieces. Place the pieces on your serving plate and pour applesauce over the pile. My favorite topping put caramelized raisins and almond slices on top. You could just add the raisins straight onto the pancake as it's cooking or put them on top of the torn pieces if you want to skip that step. This picture is before I put on the applesauce and the powdered sugar - and when I experimented with craisins, they were ...

Egg curry from western India w ith my twist - no tomatoes, mild spices and served with yogurt to make it creamy and filling. You will need some garam masala - look for it on the asian aisle or in the Asian market.  It's quick for a curry but will take at least 30 minutes the first time.  You'll need a food processor of some kind. Serve it in a bowl and eat with Naan, Chapati or a flat bread that works for dipping. Dad really liked it. I thought it was a nice, light dish (if a bit warm) for this summer evening. Make 4 hard-boiled eggs - peel and cut in half length-wise Place a red onion , peeled and quartered in a food processor along with 1 inch of ginger and 3-4 garlic cloves  and process to a rough paste. In a sauté pan, add 1 T vegetable oil and cook the paste about 5 minutes until edges brown. Add: 2-4 heaping T unsweetened coconut pieces 1 t poppy seeds 1/2 t sweet paprika 5-10 black peppercorns 1/2 t garam masala 1/2 turmeric Combine and heat a...

This is the fresh, delicious salad I put together to counter the breaded-with-Cheetos chicken strips & cheese curds fry night on Christmas vacation. I think it lends itself easily to substitutions and/or leaving something out. One version had spinach in it. I made this combination after looking at a few different ribbon salads. The avocado and chèvre cheese add a nice creaminess that we all liked. Ribbons are made by using a vegetable peeler length wise on the vegetable. Put these prepared into a large bowl: 2 zucchini, ribbons 1 carrot, ribbons 1/2 - 1 cup cherry tomatoes 1 avocado, small cubed 1/4-1/2 c corn kernels, frozen-thawed 1/2 cucumber, ribbons 1/2 c golden raisins 1/4 c pine nuts 1/4-1/2 c chèvre cheese, crumbled Mix dressing thoroughly and drizzle over salad: 1/4 c olive oil 3 t lemon juice 1-2 t minced garlic 1/4 c fresh basil, chopped fine 2 t honey salt & pepper Refrigerate or let sit for about 30 minutes to let the vegetables absorb th...