Shrimp Curry

INGREDIENTS  

• 1 medium onion, chopped
• 2 T. butter
• 2 can (10¾ oz.) condensed cream of shrimp soup, undiluted
• 7 t. curry powder
• 1 lb. frozen uncooked small shrimp, thawed, peeled and de-veined 
• 2 cup sour cream
• 1 can light coconut milk

DIRECTIONS  

1. In a large saucepan, sauté onion in oil until tender. 
2. Stir in soup and curry powder; bring to a boil. Add the chicken or shrimp; cook and stir until shrimp turn pink. 
3. Reduce heat. 
4. Stir in sour cream; heat through. 

Serve with:
4 cups rice
5 chopped tomatoes
1 bunch chopped scallions
2 chopped cucumber
3 chopped bananas
1 cup chopped peanuts
2 chopped apples
4 chopped mangoes
Raisins soaked in sherry
Shredded non-sweetened coconut
Mango chutney

Recipe Author: Joan Marie Poulin

Lemon Chewy Cookies

INGREDIENTS   

• ½ cup butter, softened
• 1 cup granulated sugar
• ½ t. vanilla extract
• 1 whole egg
• 2 t. lemon zest
• 1 T. fresh lemon juice
• ⅛ t. salt
• ¼ t. baking powder
• ⅛ t. baking soda
• 1½ cup all-purpose flour
• ½ cup powdered sugar 

DIRECTIONS   

1. Preheat oven to 350°F. 
2. Grease light colored baking sheets with non-stick cooking spray and set aside.
3. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
4. Bake for 9-11 minutes or until bottoms begin to barely brown. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

Recipe author: What's Cooking

Easy Salisbury Steak

INGREDIENTS   

• 1 lb. lean ground beef
• 1 can condensed cream of mushroom soup; divided
• ½ cup dry breadcrumbs
• 1  egg, beaten
• ½ cup finely chopped onion
• 1 T. oil
• 1½ cup sliced mushrooms
• ¼ cup milk 

DIRECTIONS   

1. In bowl combine beef, ¼ cup mushroom soup, bread crumbs, egg and onion. 
2. Shape into 6 patties. Brown patties in oil in hot skillet. 
3. Pour remaining soup over patties; add mushrooms and milk; simmer 25 min.

Recipe author: Astray.com

Guinness Onion Cheddar Soup

INGREDIENTS   

• 2 T. extra-virgin olive oil
• 5 cloves minced garlic
• 3 large onions, thinly sliced
• 1 T. fresh thyme leaves, chopped
• ¼ cup sherry vinegar
• 1½ cups dark beer, Guinness
• 6 cups beef stock
• 1 baguette, cut ½-inch thick slices
• ½ lb. Irish Cheddar, sliced thin 

DIRECTIONS   

1. Heat the olive oil in a large skillet over high heat. Add garlic and cook briefly to release aroma. Add onions, season with salt and cook for about 5 minutes stirring often. Reduce heat to low and cook for about 15 minutes, stirring occasionally until the onions are golden brown.
2. Add the thyme, vinegar, and beer. Reduce beer by half and add the beef stock. Bring to a simmer and cook for 10 more minutes.
3. Preheat the broiler. Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls. Top with toasted bread slices and sliced Cheddar. Broil until cheese melts and starts to brown slightly. Serve piping hot.

Recipe author: Food Network-Michael Chiarello

New-Potato Spinach Bake

INGREDIENTS  

• 3 lbs. small red potatoes, quartered
• 2 t. salt
• 1 bag (9 oz.) baby spinach leaves
• 3 T. butter
• 1 bunch scallions, chopped
• 3 T. flour
• 2 cups warm milk
• ½ t. salt
• ⅛ t. cayenne pepper
• pinch nutmeg
• 2 cups cheddar cheese
• 1 T. panko crumbs

DIRECTIONS  

1. Preheat the oven to 375°F.
2. In a large saucepan, combine potatoes and salt.  Bring to a boil and simmer for 8 minutes.
3. Just before draining, add spinach and drain.
4. In a medium saucepan, melt butter and add scallions.  Cook about 5 minutes and whisk in flour, warm milk and salt, pepper and nutmeg.  Bring to a boil, whisking occasionally.  Remove from heat and add 1 cup of cheese. 
5. Coat 13x9 inch baking dish with nonstick cooking spray.  Layer half of the potatoes and spinach in dish, spoon half of the sauce over.  Sprinkle with half of the remaining cheese.  Repeat. 
6. Cook in oven for 20 minutes.  Top with bread crumbs and cook 10 minutes more. 

Recipe Author: Food.com

Onion Soup

INGREDIENTS  

• 4 large onions, sliced very thin
• ¾ cup butter
• 1 t. Dijon-style mustard
• 3 quarts beef broth
• 5 beef bouillon cubes
• 1 cup water
• 1½ cup dry white wine
• 12 slices baguette, ¼-inch thick
• ½ cup brandy
• 1½ cups freshly grated Parmesan cheese
• Monterrey jack cheese or Gruyere cheese, sliced

DIRECTIONS  

1. Cook onions in butter until transparent.  Add mustard. 
2. Combine broth, bouillon cubes, water and wine  in a large pot.  Add onions and simmer for 30 minutes.
3. Sauté bread slices in additional butter until golden brown.
4. In large soup bowls, place 1 t. applejack, 2 T. parmesan cheese and 1 slice of bread.
5. Ladle in soup and add 3-4 slices of jack cheese. Place bowls on a baking sheet and broil until the cheese melts and bubbles.

Recipe Author: Hamburger Hamlet

Chocolate Pixies

INGREDIENTS     

• ¼ cup butter
• 4 oz. unsweetened chocolate squares
• 2 cups flour
• 2 cups sugar
• ½ cup chopped walnuts
• 2 t. baking powder
• ½ t. salt
• 3 eggs
• powdered sugar 

DIRECTIONS     

1. Preheat oven to 300°F.
2. Melt margarine and chocolate. Cool slightly. Stir in remaining ingredients, except powdered sugar; blend well. Chill dough for 30 minutes.
3. Shape dough into 1-inch balls. Roll in powdered sugar. Place 2 inches apart on un-greased cookie sheet.
4. Bake for 15-18 minutes or until edges are set. Remove immediately from cookie she

Recipe Author: Food.com

Potato-Beet Gnocchi

INGREDIENTS  

• 1 (8 oz.) medium red beet with tops
• 1 pound medium baking potatoes 
• 1 cup flour + ¼ cup flour
• 4 cups vertically sliced onion  
• ¼ cup shaved fresh Parmesan cheese  

DIRECTIONS  

1. Preheat oven to 400°F. 
2. Remove greens and stems from beet. Chop greens to measure 2 cups. Pierce beet and potatoes with a fork. 
3. Bake potatoes for 1 hour; bake beet for 1 hour 15 minutes. Peel beet and potatoes; press through a potato ricer into a bowl. 
4. Add 1 cup to potato/beet mixture, flour, and ½ t. kosher salt. Stir to form dough. 
5. Knead on a floured surface until smooth. Divide into 4 equal portions. Shape each into a 16-inch-long rope, dusting with remaining flour to prevent sticking. Cut each rope into 20 pieces. Roll each piece down the tines of a lightly floured fork; place on a baking sheet coated with cooking spray. Bring 6 quarts water to a boil in a stockpot. Add half of gnocchi; cook 2½ minutes or until done. Remove gnocchi with a slotted spoon; place in a colander to drain. Repeat with remaining gnocchi. 
6. Heat a nonstick skillet over medium-high heat. Add onion; sauté 4 minutes. Add gnocchi, greens, ½ t. ­pepper, and ¼ t. kosher salt; cook 2 ­minutes. Sprinkle with cheese. 

Recipe Author: Cooking Light

Lemon Sponge Pudding

INGREDIENTS   

• 1½ cups milk
• 3 large eggs, yolks and whites separated
• 1 T. grated lemon zest
• ⅓ cups fresh lemon juice
• 2 T. unsalted butter or margarine, softened
• 1 cup sugar
• ¼ cup flour
• pinch of salt 

DIRECTIONS   

1. Preheat oven to 325°F. 
2. You'll need eight 4-oz ramekins or custard cups and a roasting pan large enough to hold them.
3. In a medium saucepan, heat milk just until simmering. Remove from heat. In a medium bowl, whisk yolks to blend, then gradually whisk in hot milk. Whisk in lemon zest and juice, then butter until butter melts. In a small bowl, whisk sugar and flour until blended. Whisk into lemon mixture just until smooth.
4. In a medium bowl, beat egg whites with electric mixer until stiff peaks form when beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.
5. Ladle into ramekins. (If mixture in bowl starts to separate, gently stir, then proceed to ladle mixture into remaining ramekins.)
6. Place ramekins in roasting pan. Carefully add very hot tap water to pan to come about halfway up sides of ramekins.
7. Bake 25 minutes or until puddings are firm to the touch and very light golden. Remove from water to a rack to cool. Let cool 30 minutes before inverting, or cover cooled ramekins and refrigerate up to 2 days.
8. Run a knife along edges of ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over top.

Recipe Image: Land O Lakes

Peanut Cole Slaw

INGREDIENTS   

• ⅓ cup roasted unsalted peanuts or almonds
• 3 T. unseasoned rice vinegar
• 1 T. soy sauce
• 1 t. maple syrup
• 1 t. white miso
• 1 t. sesame oil
• ¼ t. sea salt
• pinch of chili flakes (optional)
• ¼ cup water 
• 1 small head green cabbage, finely shredded (about 6 cups)
• 2 large carrots, grated  

DIRECTIONS 

1. Prepare dressing by adding all ingredients except cabbage and carrots, in a small bowl.
2. Place shredded cabbage and grated carrots in a large bowl, toss with prepared dressing.
3. Cover and refrigerate for at least 1 hour.
4. Will keep in the refrigerator for up to 4 days. 

Recipe and image: Mind Body Green

Pulled Pork

INGREDIENTS   

• non-stick cooking spray
• 5 pounds pork loin end roast, well trimmed of fat
• ¼ t. salt
• 2 t. olive oil
• 2 large Vidalia onions, peeled, thinly sliced
• 2 cloves garlic, peeled and crushed
• 1 (12 oz.) bottle of beer, pilsner
• 1 bay leaf
• ¼ cup brown sugar
• 1 (14 oz.) bottle of BBQ sauce
• 1 dried Chipotle chili (optional)
• ¼ teaspoon ground clove 

DIRECTIONS   

1. Sprinkle the pork with salt on both sides. Heat a large skillet over high heat. Coat the skillet with cooking spray and brown the pork on all sides, turning occasionally (10-12 minutes total).
2. Transfer to a crock-pot set to high or stockpot over low heat.
3. In the same skillet, add the olive oil and onions. Cook the onions over medium heat stirring occasionally until they begin to soften (8-10 minutes). Add a tablespoon of water if they begin to stick. Add garlic and cook an addition 2-3 minutes until the garlic becomes fragrant.
   Transfer onions and garlic to the crock-pot or stockpot. Pour half the beer into the skillet and scrap any brown bits sticking to the surface of the pan. Add the beer mixture to the crock or stockpot. Add the remaining ingredients. Cover and cook 6 to 8 hours in the crock-pot or simmer in the stockpot over low heat 3-4 hours, or until the meat is tender and begins to break apart. Break up the meat with a fork.
4. Serve on hamburger buns.

Makes 22 sandwiches 

Recipe Image: Vegconom

Shrimp Edamame Lime and Avocado Salad

INGREDIENTS  

• 1 lb. jumbo cooked shrimp, peeled and deveined, chopped
• 1 medium tomato, diced
• 1 avocado, diced
• 1 jalapeno, seeds removed, diced fine
• ¼ cup chopped red onion
• 2 limes, juice of
• 1 t. olive oil
• 1 T. chopped cilantro
• 1 cup shelled edamame
• salt and fresh pepper to taste

DIRECTIONS  

1. In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
2. In a large bowl combine chopped shrimp, avocado, tomato, jalapeno. Combine all the
3. ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Recipe image: Toochskitchen

Braised Artichokes

INGREDIENTS  

• 2 large artichokes
• 1 lemon
• ¼ cup olive oil
• ¾ cup sliced shallots
• 3 cloves garlic, minced
• 3 bay leaves
• 1 cup dry white wine
• ¾ cup water
• 1 t. salt
• 3 T. chopped fresh parsley leaves

DIRECTIONS  

1. Prep the artichokes. Prepare a large bowl with cold water. Squeeze half a lemon into the water. Cut off the top inch of the artichokes. Use kitchen shears to snip off the thorny tips of the artichoke leaves. Use a metal teaspoon to scrape away the hairy choke above the artichoke heart. 
2. Heat olive oil on medium heat in a thick-bottomed pot that will hold all of the artichokes tightly in a single layer. When the oil is hot, add the shallots and sauté for 3 to 5 minutes, until softened. Add the garlic and cook an additional minute.
3. Add the white wine, water, bay leaves, and salt to the pot. Bring to a simmer, and simmer for a minute. Place the quartered artichokes, cut side down in a single layer, in the pot. Bring to a boil on high heat. Cover the pot with a tight fitting lid and lower the heat to medium. Simmer for 20 minutes. 

Recipe Author: Evagalloway

Black Bean Burgers with Avocado Dressing

INGREDIENTS  

• 1 (15 oz.) can black beans, drained and rinsed
• 1 (15 oz.) can cannelloni beans, drained and rinsed
• 1 large egg + 1 large egg white, lightly beaten
• ½ cup panko bread crumbs
• 3 T. olive oil
• 3 T. fresh cilantro, chopped
• 4 garlic cloves, minced or pressed
• ½ t. smoked paprika
• ½ t. onion powder
• ¼ t. salt
• ¼ t. pepper
• 6 whole grain buns, toasted if desired

For the Avocado Basil Cream:

• 2/3 cup sour cream
• 1 avocado, chopped
• 10 medium basil leaves, chopped
• ¼ t. salt
• pinch of pepper

Add basil and avocado to a food processor, blending to combine. Once somewhat smooth, add in sour cream and blend again until combined. Add in salt and pepper, taste, and season more if desired. 

DIRECTIONS

1. In a large bowl, mash beans with a potato masher or fork. Add in cilantro, garlic, paprika, onion powder, salt and pepper, mixing to combine. In a smaller bowl, lightly beat eggs and add in 1 tablespoon olive oil and panko, stirring to mix. Add the egg mixture to the beans, and mix thoroughly to combine, bringing it together with your hands if needed. Separate the beans into 6 equal sections and form patties.
2. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil (or as much as you need). Add burgers and cook on each side until golden, about 5 minutes. Remove and serve with avocado cream on whole wheat buns!

Recipe Author:Howsweeteats

Recipe Image: Kate Cooks

Zucchini & Chickpea Burgers

INGREDIENTS  

• 1 can of Chick Peas/Garbanzo Beans
• 1 large zucchini, shredded
• 1  cup of panko bread crumbs
• 1 egg, slightly beaten
• salt, pepper, and garlic powder to taste
• ¼ cup shredded cheese
• olive oil

DIRECTIONS  

1. In a medium sized bowl mash the chick peas until smooth. Add the zucchini, bread crumbs and egg. Mix until thoroughly coated.
2. Form 7-8 Patties and set aside. Heat oil to medium in a large frying pan. 
3. Brown each side until crispy and let cool.

Recipe Photo:Deepasdoodles

Meatball and Breadstick Sub Skewers

INGREDIENTS  

• 1 box (9 oz.) frozen chopped spinach
• 2 slices whole wheat sandwich bread, torn in pieces
• ¼ cup half-and-half
• 1 lb. ground turkey
• 1 can Pillsbury® refrigerated original breadsticks
• 1 cup shredded mozzarella cheese (4 oz.)
• 2 cups tomato pasta sauce

DIRECTIONS  

1. Heat oven to 375°F. Line 2 large cookie sheets with parchment paper.
2. Microwave frozen spinach as directed on box; cool slightly. Squeeze dry with paper towels.
3. In medium bowl, mix bread pieces and half-and-half; let stand 1 minute. With fork, mash bread until well blended. Add spinach, turkey, salt and pepper to taste; mix well. Shape mixture into 36 (1½-inch) balls.
4. Unroll dough; separate into 12 breadsticks. Thread one end of a breadstick on 10-inch skewer; add 1 meatball, leaving ¼ inch between dough and meatball. Repeat threading with breadstick and 2 additional meatballs. Place 1 inch apart on cookie sheet. Repeat with remaining breadsticks and meatballs.
5. Bake 18 to 22 minutes, rotating cookie sheets halfway through bake time, or until meatballs are no longer pink in center and meat thermometer in center of meatball reads 165°F. Sprinkle each meatball skewer with about 1 T. cheese. Bake 3 to 4 minutes longer or until cheese is melted.
6. Meanwhile, in 1-quart saucepan, cook sauce over medium-low heat 3 to 4 minutes, stirring occasionally, or until thoroughly heated. Serve with meatball skewers.

Recipe Author: Pillsbury

Creamy Mac and Cheese

INGREDIENTS  

• 8 T. (1 stick) unsalted butter, plus more for casserole
• 6 slices white bread, crusts removed, cubed
• 5½ cups milk
• ½ cup all-purpose flour
• ¼ t. ground nutmeg
• ¼ t. freshly ground black pepper
• ½ t. cayenne pepper
• 4½ cups (about 18 oz.) grated sharp white cheddar cheese
• 1¼ cups (about 5 oz.) grated Pecorino Romano cheese
• 1 lb. elbow macaroni

DIRECTIONS  

1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 T. butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.
2. Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 T. butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 cup Pecorino Romano); set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 4-5 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining 1½ cups cheddar cheese, 1/4 cup Pecorino Romano, and the breadcrumbs over the top. Bake until golden brown, about 30 minutes.

Recipe and Photo Author: Smitten Kitchen