 Ingredients
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Ingredients
2 medium sweet red peppers 2 medium sweet yellow peppers 1 jar (14 ounces) pizza sauce or pasta sauce, divided 1 pound uncooked bulk pork sausage 3/4 cup uncooked instant rice 1 small onion, chopped 1 small tomato, seeded and chopped 1/2 cup crumbled blue cheese 1 large egg, lightly beaten 2 tablespoons chopped ripe olives 1-1/2 teaspoons dried parsley flakes 1/2 teaspoon garlic powder 1/2 teaspoon Italian seasoning 1/4 to 1/2 teaspoon crushed red pepper flakes, optional Crumbled blue cheese, optional Directions
Yield 4 servings
INGREDIENTS
DIRECTIONS 1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese and salt. Stir well enough to disttribute ingredients evenly. 2. Heat a small amount of oil in a skllet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls and cook for a few minutes on each side until golden. 3. Serve as is or garnish with a dollop of yogurt or sour cream. NOTE: These freeze very well so make a batch for enjoying in the fall or winter. INGREDIENTS
INSTRUCTIONS
Ingredients
1 ¼ pounds ground meat 3 cloves garlic, minced 1 onion, diced 2 cups fresh diced tomatoes 1 cup shredded Cheddar cheese 1 ½ cups chicken broth 6 bell peppers Directions
Yield:2 1/2 cups
Ingredients 1 pound cooked ham, cut into 1-inch cubes 1/2 cup mayonnaise 1/4 cup prepared mustard 1/2 cup chopped onion 2 tablespoons chopped fresh parsley leaves 3 tablespoons maple syrup 2 tablespoons hot sauce (recommended: Tabasco) 1 tablespoon Worcestershire sauce 2 teaspoons paprika 1 teaspoon mustard powder Salt Pepper Optional: 3 tablespoons sweet pickle relish Directions Combine all ingredients (except optional) in a food processor and blend until smooth. Add sweet pickle relish (if using) and stir in. Refrigerate for 15 minutes to 2 hours for flavors to meld. Use as a sandwich filling or spread on crackers for a snack or dip for raw veggies. Great with celery sticks! Ingredients
Instructions
Ingredients2 tbsp olive oil
3 cups leftover mashed potatoes 1/2 cup all-purpose flour (or, my preference, instant mashed potatoes) 2 large eggs 1 small onion finely diced 1 large carrot grated 1 garlic clove 2 Tbsp finely chopped fresh parsley (o dried equivalent) salt and pepper Instructions
Serves 6
Ingredients 1 large onion, sliced 1 cup chopped carrots 1 cup chopped celery 2 Tablespoons minced garlic 1 Tablespoon olive or grapeseed oil 6 medium to large potatoes, peeled and cut into 1 inch cubes 6 cups vegetable broth 2 cans cannellini beans, rinsed and drained (optional) 1 cup kale 3 Tablespoons lemon juice Salt and pepper to taste Preparation
*This soup is great as prepared or with additions such as ham, chicken or sausage.  Serves: 4
1 large whole cinnamon stick 2 bay leaves 2 whole star anise 4 whole allspice berries 5 whole black peppercorns 3 tablespoon butter, divided 2 tablespoons canola oil 4 to 4½ lbs. beef short ribs (8) 1 to 1½ large onions, sliced (about 3 cups) 1 tablespoon Worcestershire sauce 2 tablespoons all-purpose flour 2 12-ounce bottles brown ale 1 12-ounce bottle cream stout 2 cups beef broth 2 tablespoons apple cider vinegar 2 tablespoons Dijon mustard 16 packaged pitted prunes ⅓ cup brown sugar, packed Salt and pepper to taste Chopped fresh Italian parsley 4 cups cooked wide egg noodles Cheesecloth, spice sock o bag
 Serves 4
3 cups milk 2 to 2½ cups fresh corn kernels 1 medium onion, chopped 2 medium potatoes, cooked and cubed I teaspoon lemon juice ¼ teaspoon chili paste or Tabasco sauce 1 cup light cream, room temperature Salt & freshly ground pepper to taste Garnish options: ¼ cup crumbled bacon ¼ cup shredded basil ¼ cup shredded dill ¼ cup chervil ¼ cup marjoram
 Makes 2 cups
2 tablespoons unsalted butter 2 tablespoons light vegetable oil 1 teaspoon salt 2 teaspoons brown sugar 4 lbs. onions (Spanish are best if you can find them. Yellow are good.) 2 tablespoons water Freshly ground black pepper
 Serves 4
Crust:* 1¼ cups all-purpose flour, plus more for dusting and rolling out ¼ teaspoon salt 8 tablespoons very cold butter, (1 stick), cut into ¼ “ small pieces 2 to 4 tablespoons ice water Caramelized Onions: large Spanish or yellow onions, sliced stem to root in ¼ inch thick 3 tablespoons butter 1 tablespoon good green olive oil 1 tablespoon brown sugar ½ teaspoon salt 1 tablespoon of water Tart: 1 egg, beaten with 1 teaspoon cold water ½ to ¾ cup soft goat cheese, room temperature 2½ teaspoon sea salt ½ teaspoon freshly ground black pepper 2 to 3 lbs heirloom tomatoes, sliced ½ inch thick, if using cherries, halve. 12 large and 24 small fresh basil leaves, whole 9 inch tart pan with removable rim Caramelized Onions:
 16 servings
Ingredients 5 medium Vidalia onions, cut into 8 pieces (about 6.5 cups) 3 tablespoons olive oil, or just enough to sauté 6 large garlic cloves, minced ½ cup dry white wine (careful of choice of sweetness depending on peppers and onions) 9 lbs. red bell peppers, cut into 1“ pieces (about 17.5 cups) 4 cups chicken broth or water Garnish optional: dollop of sour cream or yogurt and chopped fresh chives or other herb Directions
 Ardian Gill Serves: 6
3 large bell peppers 3 tablespoons olive oil 2 large onions, sliced 6 large garlic cloves, chopped 3 medium tomatoes, peeled, seeded, sliced ¼ teaspoon cayenne pepper 10 large eggs 7 tablespoons butter 1/3 cup thinly sliced fresh basil 6 ounces thickly sliced ham, cut crosswise into strips Country-style bread slices toasted
 Serves: 4 to 6
1 (9-to 11-pound) goose, room temperature 2 medium onions, sliced 5 - 6 cups cored, peeled and sliced pears, (drained canned pears w/o added sugar work well) 8-10 sprigs fresh thyme, divided 1 lemon cut in half Salt & fresh ground pepper ½ cup chicken broth 1½ cups pear jam or jelly 1 cup dry white wine
- Every 25 to 30 minutes, use a baster to remove excess goose fat from the roasting pan. It will prevent your smoke alarms from alarming the neighbors. Set the goose fat aside, it can be rendered and used for many other delicious dishes. - Many food sources say to cook the goose to an internal temperature of 160° to 165°. The last time I did that I had an overdone and too chewy goose. When you remove the goose from the oven it will continue to cook. Goose, like duck, should be a little pink. - Thermal kitchen gloves are the absolute best poultry turners. You get to have your hands directly and firmly on the bird. It doesn’t tear the flesh, or slip and flip the bird flying.  Note: This is a double batch and will easily feed 35-40 people.
Ingredients Olive oil 3 Cups Chopped Onions 12-15 Cloves Garlic, finely chopped 3 Cups Chopped Carrots 3 Cups Chopped Celery 1/2 Head Green Cabbage, cut into coarse chunks 2 28 oz. cans of chopped tomatoes 2 cans stewed tomatoes 2 cans pureed tomatoes ½ can tomato paste 4 containers vegetable broth 3 cups Northern white beans, cooked 4 Tbsp. Worcestershire sauce 4 Tbsp. Basil 2 Tbsp. Oregano 2 Tbsp. ground Thyme 2 Tbsp. dried Rosemary 4 whole Bay Leaves Salt & Pepper to taste 1 to 2 Tbsp. Red Pepper flakes Directions
You can also add meat or shrimp to make the soup a little more robust.  Louisiana firefighter Jeremy Chauvin dedicated the recipe to his brother, Spencer. a local fire chief who died while on the job in 2016. The actual chili recipe comes from Chauvin’s mom, and adds a New Orleans twist to a classic red chili. The ground beef, spices, and tomatoes are combined with a dark roux, made from butter and flour cooked until the mixture goes a deep shade of brown. The roux is mixed with “trinity,” a mix of bell peppers, onions, and celery native to Louisiana, then added into the chili. Recipe declares as prepared below serves 8 people. That is a VERY generous serving! Ingredients: For the chili mixture 2 tablespoons cooking oil 3 pounds ground beef 1 ½ teaspoons salt ½ teaspoon black pepper ½ teaspoon white or cayenne pepper ½ teaspoon turmeric ½ teaspoon curry powder 1 tablespoon chili powder 3 tablespoons steak sauce (or soy sauce) 2 tablespoons Worcestershire sauce 3 ½ cups diced tomatoes 1 cup ketchup 2 cups tomato sauce 1 ½ cups tomato paste 1-2 cups V-8 juice 1 tablespoon apple cider vinegar Hot sauce to taste. For the roux mixture 2 tablespoons butter 1 tablespoon olive oil 2 tablespoons flour 3 stalks celery, diced 2 bell peppers, diced (this used red and yellow jarred roasted peppers) 1 white onion, diced 2 shallots, diced ( this used an additional onion instead) 3 cloves garlic, finely diced Cooking Instructions :1. In Dutch oven over medium-high heat, add 2 tablespoons of oil. Brown ground beef. 2. Drain beef; return to Dutch oven. Add salt, white pepper, black pepper, curry powder, turmeric, chili powder, steak sauce, and Worcestershire sauce. Add diced tomatoes, cover, and cook 15 minutes. 3. In large skillet, melt 2 tablespoons butter. Add 1 tablespoon olive oil. When the butter is foamy, whisk in 2 tablespoons flour until fully incorporated. Continue to whisk until the mixture reaches a dark brown color. 4. Add diced celery, bell peppers, onion, shallots, and garlic. Stir to fully combine. 5. Uncover the chili mixture, and add roux with vegetables. Add ketchup, tomato sauce, tomato paste, V-8 juice and apple cider vinegar. Bring up to a simmer and serve hot. Taste and add hot sauce to taste. 6. Enjoy with cheese, sour cream, chips, on a burger, or any other way you want!  Serves: 8
2 tablespoons olive oil 8 oz. mushrooms, sliced 1 cups carrots, sliced 1 cups celery, sliced ½ cup chopped onions 6 – 8 cups turkey or chicken broth 2 cups cooked wild rice (approximately 1½ cups uncooked) 1½ cups turkey gravy 1½ cups light cream, room temperature 4 cups cubed turkey Salt and pepper to taste 4 tablespoons fresh minced parsley
 Makes: 2¼ quarts
2 tablespoons butter 1 medium onion, chopped 3 garlic cloves, minced ½ cup dry white wine 3 pounds turnips, peeled and diced into 1-inch cubes 1 quart reduced-sodium chicken broth 1 medium potato, peeled and cubed 1 cup half & half ½ teaspoon salt ½ teaspoon ground nutmeg ½ teaspoon good green olive oil 1 tablespoon of your favorite hot pepper sauce 3 cups fresh baby spinach
 Serves:4
8 chicken thighs Salt and freshly ground black pepper 5 tablespoons butter, divided 2 tablespoons olive oil 1 large onions, diced 2 carrots, diced 3 sprigs thyme 1 bay leaf ½ cup Calvados or Applejack 2 cup cloudy apple cider 4 large shallots, peeled and halved, but left connected at the root 3 medium apples, peeled, cored and cut into wedges 1 cup crème fraîche
 Serves: 6 to 8
½ pound thick sliced bacon, diced 3 pounds boneless lamb shoulder, well-trimmed and cut into one-inch cubes 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper ⅓ cup all-purpose flour 2 medium onions, cut into ½ inch pieces 3 cloves garlic, pressed or minced ¾ cup white wine 2½ to 3 cups beef broth 4 medium carrots, diced 1 lb. small whole potatoes 4-5 sprigs fresh thyme 2 bay leaves minced fresh parsley 1 tablespoon fresh lemon zest
 Serves 4
3 tablespoons olive oil, divided 1 cup chopped sweet onion (such as Vidalia or Maui) 3 cups fresh corn kernels (cut from about 3 ears of corn) 2 cups low-salt chicken broth 2 tablespoons fresh lime juice, divided 1 cup (or more) water 1 teaspoon green chilies, minced Fresh cilantro leaves, optional
 Martha Bernstein recipe Serves: 4 to 6
3 tablespoons unsalted butter 1 medium onion, chopped 4 cups low-sodium vegetable broth, divided 6 cups fresh shelled peas (from about 6 lbs in pods) or frozen and thawed ¼ cup fresh flat leaf parsley ¼ cup fresh mint leaves Kosher salt and freshly ground pepper to taste ¼ cup crème fraîche or sour cream 2 tablespoons heavy cream or water Chopped fresh chives
Yield: 4 servings
Ingredients
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