recipe reference

Hot & Sour Soup

Combine all but eggs and corn starch in large pot. Bring to a simmer for approximately 40 minutes until fragrant. Slowly mix in beaten eggs to create egg flowers. Mix in corn starch to desired consistency and serve.

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Tangy Braised Chickpeas (

Heat oven to 350 degrees. If you have a Dutch oven or braiser that can go from stove to oven, start in this on the stove. If not, start with a wide, deep saute pan and transfer the mixture to a 3-quart (or 9×13-inch) casserole or baking dish for the oven part.

Heat 4 tablespoons olive oil over medium heat and add onion; cook 3 minutes, until softened. Add garlic and cook 2 minutes more. Add the carrots, 1 teaspoon salt, freshly ground black pepper, and red pepper flakes and cook for 2 more minutes, until they begin to glisten. Add the mushrooms and cook for 4 minutes, until they begin to soften. Add tomato paste and brown sugar and cook until well-incorporated, 3 minutes. Add 3 cups stock, vinegar, Worcestershire or soy sauce, chickpeas, and bay leaf and bring to a simmer with another teaspoon of kosher salt and more ground pepper.

Once simmering, either cover tightly with a lid or pour into your baking dish and cover with a lid or tightly with foil and transfer to oven. Braise chickpeas and vegetables for 90 minutes, checking at the 1 hour mark to make sure the chickpeas haven’t absorbed all of the broth (and adding the remaining 1 cup broth if so). Remove from oven, discard bay leaf, and adjust seasonings to taste.

(Braised chickpeas will keep in the fridge for 4 days, and for a month or longer in the freezer. Reheat at 350 degrees.)

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Seasoned Brown Lentils (

Place all ingredients in a large saucepan. Bring to a rapid simmer, then reduce the heat and simmer for about 20 to 25 minutes until the lentils are tender but still hold their shape. There will be some leftover broth but the lentils will soak it up as they sit and become perfectly moist. Taste and add another pinch of salt if you’d like. Serve warm.

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Tuna Salad (Ideal Market)

Combine until well mixed. Adjust seasonings to taste. Refrigerate, tightly covered.

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Welsh Rarebit (Food Network, Alton Brown)

In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes. Add hot sauce. Pour over toast and serve immediately.

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Banana Bread

Heat oven to 350℉. Grease 9x5x3" pan. Sift flour, baking powder, soda, salt. With electric mixer at medium speed ("cream" setting) or with spoon, thoroughly mix shortening with sugar, then width eggs, until very light and fluffy, about 4 minutes altogether. Then, at low speed ("blend" setting), beat in flour mixture alternately with bananas just until smooth; turn into pan. Bake 1 hour, or until done. Cool in pan 10 minutes and remove. Cool overnight before slicing.

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Mint Bark (

Line cookie sheet with foil. Heat chocolate chips until melted and smooth. Heat bark until melted and smooth (I use microwave.) Stir crushed candy into almond bark. Pour bark into pan. Drizzle with melted chocolate chips. Gently zigzag a narrow metal spatula through the chocolate and peppermint layers to create a swirled effect. Let stand for several hours until firm or chill 30 minutes. Carefully break candy into pieces. Store tightly covered. Pretty addition at Christmas.

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Cream cheese spritz cookies (Christmas with Southern Living, 1983)

Cream butter and cream cheese; add sugar and beat until light and fluffy. Add vanilla and mix well. Combine flour and salt; gradually add to creamed mixture, beating well after each addition. Shape dough into a ball and chill thoroughly.

Place dough into a cookie press with desired disc; press cookies onto ungreased cookie sheets. Sprinkle with sugar crystals, if desired. Bake at 400° for 8 to 10 minutes or until very lightly browned. Remove from pan and cool on wire racks. Yield: about 4 dozen (2-inch) cookies.

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Rumballs – make 2 batches (modified from Joy of Cooking)

Add the liquid ingredients slowly to the crumb mixture. Use your hands in order to tell by the "feel" when the consistency is right. When the ingredients will hold together, stop adding liquid. Roll the mixture into 1-inch balls, and roll them in confectioners' sugar. Set the balls aside in a tightly covered tin box at least 12 hours to ripen.

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No-bake cookies (Christmas with Southern Living, 1984)

Combine first 5 ingredients in a heavy saucepan; mix well. Bring to a boil; boil 1 minute, stirring occasionally. Remove from heat; stir in peanut butter. Add oats; mix well. Quickly drop by heaping teaspoonfuls onto waxed paper; cool. Yield: about 5½ dozen.

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