Las Vegas Restaurants

“Pineapple and teriyaki transform these turkey burgers from ordinary to delicious!” Ingredients: 1/4 cup Kikkoman Teriyaki Baste & Glaze, divided 1 (8 ounce) can pineapple slices, drained, reserve 1/4 cup juice 1 pound ground turkey or chicken 1 teaspoon grated fresh ginger 1/4 cup Kikkoman Panko Bread Crumbs 4 whole grain hamburger buns 4 slices Cheddar or Monterey Jack cheese Directions:

“Set out your favorite pizza toppings and let everybody create their own spooky or fun masterpiece!” Ingredients: Crust: 3 1/4 cups all-purpose flour, or more as needed 1 envelope Fleischmann’s® Pizza Crust Yeast or RapidRise Yeast 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 1 1/3 cups very warm water (120 degrees to 130 degrees F)* 1/3 cup Mazola® Vegetable Plus! Oil   Suggested Toppings: Green, red and yellow bell peppers Mushrooms Black olives Pepperoni slices Curly leaf parsley or other fresh herbs 1 pound shredded white and yellow cheeses such as mozzarella and cheddar Directions:

“Enjoy some Creole comfort the quick and easy way with this Johnsonville creation. Using your favorite Jambalaya rice and Creole seasoning, add in some succulent shrimp, olive oil, tomatoes and hot pepper sauce to get the celebration started. Add Johnsonville’s Andouille Dinner Sausage to bring everything together for a truly authentic taste experience. Taking a trip to the Big Easy has never been so simple!” Ingredients: 1 (13.5 ounce) package Johnsonville® Andouille Dinner Sausage, cut into 1/4-inch slices 8 ounces raw shrimp, peeled and deveined or 8 ounces boneless, skinless chicken breast, cut into 1-inch pieces 2 teaspoons Cajun Creole seasoning 1 teaspoon olive oil 1 (8 ounce) package Jambalaya Rice Mix 1 (14 ounce) can diced tomatoes, drained and divided 1 teaspoon Worcestershire sauce 1 teaspoon hot pepper sauce 2 tablespoons chopped fresh parsley Directions:

“Delicious mini quiches are perfect for a brunch buffet. The ingredients are easily adjusted to what you have on hand, and everyone is sure to love them.” Ingredients: 1 (16 ounce) package Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained 8 eggs, lightly beaten 1/4 cup milk or water 3/4 cup shredded Cheddar, mozzarella or provolone cheese 1 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon olive oil or butter 1/2 cup thinly sliced green onion 1/2 cup diced sweet red pepper (optional) 1 cup thinly sliced mushrooms or yellow squash (optional) 1 cup frozen Southern-style hash brown potatoes or diced, pre-baked red potatoes (optional) 1/4 cup Parmesan cheese (optional) Directions:

“Lemon lovers will request this sweet and tangy poke cake again and again.” Ingredients: 1 package (2-layer size) white cake mix 2 egg whites 1 1/3 cups water 2 tablespoons oil 1 quart cold milk 2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling Directions:

“For the true peanut butter lover, this creamy pie has a peanut butter cookie crust and is filled with a blend of cream cheese, peanut butter and whipped topping.” Ingredients: 24 NUTTER BUTTER Peanut Butter Sandwich Cookies, crushed 5 tablespoons butter, melted 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened 1 cup creamy peanut butter 3/4 cup sugar 1 tablespoon vanilla 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided Directions:

“These moist cupcakes made with lemon pudding are topped with lemony cream-cheese frosting. “ Ingredients: 1 (18.25 ounce) package (2-layer size) white cake mix 1 (3.4 ounce) package Jell-O Lemon Instant Pudding 1 cup water 4 egg whites 2 tablespoons vegetable oil 1 (250 g) package Philadelphia Brick Cream Cheese, softened 1/4 cup butter, softened 2 tablespoons lemon juice 3 3/4 cups icing sugar Directions:

“This delicious deep-dish apple pie with a hint of rum is sweetened with creamy caramel sauce.” Ingredients: 1/2 cup sugar 1 teaspoon Spice Islands® Pumpkin Pie Spice 1 tablespoon Argo® Corn Starch 5 McIntosh or Granny Smith apples, peeled and cored (or more if desired) 1 tablespoon lemon juice 1 teaspoon rum OR imitation rum flavoring 1 (9 inch) unbaked deep dish pie crust 2 tablespoons butter OR margarine 3 tablespoons prepared caramel sauce 1/2 cup flour 1/3 cup brown sugar 1/4 cup butter OR margarine Directions:

“Broccoli is roasted with garlic and olive oil, then tossed with lemon juice and shaved parmesan cheese.” Ingredients: 1 head broccoli, washed and cut into bite-sized pieces 2 cloves garlic, minced 4 tablespoons extra virgin olive oil, divided 1/2 teaspoon kosher salt 1/2 teaspoon coarse ground black pepper 1 tablespoon lemon juice 1/4 cup Dietz & Watson Shaved Parmesan Cheese Directions:

“Breaded eggplant slices are baked then layered with lots of cheese and sauce for a delicious, family-favorite dinner.” Ingredients: 2 cups plain dry bread crumbs 2 medium eggplants, peeled and cut into 1/4-inch-thick slices 4 large eggs, beaten with 3 tablespoons water 1 (24 ounce) jar Ragu® Old World Style® Traditional Sauce 1/2 cup reduced-fat grated Parmesan cheese 1 cup shredded part-skim mozzarella cheese Directions:

“Shell pasta is tossed in a tomato-onion sauce and seasoned with fresh basil and grated cheese.” Ingredients: 1 (12 ounce) box Barilla White Fiber Mini Shells 4 tablespoons extra virgin olive oil 1 small onion, diced 2 pints cherry tomatoes, halved Salt to taste Black pepper to taste 6 leaves basil, julienned 1/2 cup grated Parmigiano-Reggiano cheese Directions:

“This salad combines savory chicken sausage, sweet blueberries, and a tangy vinaigrette with goat cheese and pecans. Serve it as a side dish, light dinner, or simple and satisfying lunch.” Ingredients: 1 (12 ounce) package al fresco® Sweet Apple Chicken Sausage, sliced in 1/2-inch pieces 1 tablespoon canola oil 4 cups sliced Belgian endive 1 cup bagged pre-washed gourmet salad greens 1 cup fresh blueberries 2 1/2 tablespoons cider vinegar 2 1/2 tablespoons honey 3/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup crumbled goat cheese 2 tablespoons chopped pecans, toasted Directions:

“These banana muffins with pecans and coconut are fantastic for breakfast, served alongside a lovely fruit assortment and coffee.” Ingredients: 2 cups unbleached all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1/2 cup raw sugar 1/3 cup extra virgin olive oil 4 ripe bananas, mashed 1/4 cup So Delicious® Dairy Free Original Coconut Milk 1 teaspoon pure vanilla extract 1 cup whole pecans and/or pecan pieces 1/2 cup coconut flakes Directions:

“When we say ‘ultimate,’ we mean it. This delectable cheesecake boasts an OREO Cookie crust topped with a nutty layer of caramel and a classic cheesecake filling. Drizzles of melted chocolate and caramel-pecan sauce finish it off in style.” Ingredients: 24 OREO Cookies, finely crushed 6 tablespoons butter or margarine, melted 1 (14 ounce) package caramels 1/2 cup milk 1 cup chopped pecans 3 (8 ounce) packages cream cheese, softened 3/4 cup sugar 1 tablespoon vanilla extract 3 eggs 2 ounces semi-sweet baking chocolate Directions:

“Oven-fried chicken is crunchy with a coating of herb-seasoned stuffing.” Ingredients: 1 (10.75 ounce) can Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1/2 cup milk 4 skinless, boneless chicken breasts 2 tablespoons all-purpose flour 1 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing, finely crushed 2 tablespoons butter or margarine, melted Directions:

“Do you have 15 minutes to spare? Surprise your family by baking a batch of these restaurant-style biscuits!” Ingredients: 2 cups Original Bisquick® mix 2/3 cup milk 1/2 cup shredded Cheddar cheese 2 tablespoons butter or margarine 1/8 teaspoon garlic powder Directions:

“Hearty and delicious, this shepherd’s pie preps in just 15 minutes by using Simply Potatoes® Mashed Potatoes.” Ingredients: 1 1/2 pounds lean ground beef 1 cup chopped onion 2 cups frozen green beans, thawed 1 cup frozen corn niblets, thawed 1 (14.5 ounce) can diced tomatoes, drained 1 (12 ounce) jar beef gravy 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1 (24 ounce) package Simply Potatoes® Mashed Potatoes Directions:

“These festive wreath shapes will spruce up any holiday dessert table.” Ingredients: 3 tablespoons butter or margarine 1 (10 ounce) package JET-PUFFED Marshmallows* 1 teaspoon green food coloring 6 cups KELLOGG’S® RICE KRISPIES® cereal Canned frosting or decorating gel Assorted candies Directions:

“Whether you make one 9-inch round cheesecake or little individual heart-shaped cakes, this decadent double-layer chocolate and raspberry cheesecake drizzled with chocolate ganache is irresistibly delicious for any special occasion.” Ingredients: Crust: 1 1/2 cups chocolate graham cracker crumbs 1/2 cup ground almonds 4 tablespoons white sugar 3/4 cup butter, melted   Cheesecake: 4 (8 ounce) packages cream cheese, softened 3/4 cup white sugar 4 eggs Raspberry puree (recipe below) 2 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Chips 1/2 cup heavy cream Raspberry puree: 1 (10 ounce) package frozen raspberries 4 tablespoons white sugar   Chocolate Ganache (optional): 8 ounces Ghirardelli® 60% Cacao Bittersweet Chocolate Chips 1/2 cup heavy cream   Additional Garnishes (optional): Fresh raspberries 8 ounces white chocolate, melted for drizzling Directions:

“These festive OREO Turkeys are so cute – you won’t want to wait until Thanksgiving to make them! Even the littlest helpers will love attaching candy corn feathers to the turkeys’ cookie tails.” Ingredients: 6 OREO Cookies 1 ounce semi-sweet baking chocolate, melted 30 pieces candy corn 6 chocolate malted milk balls 6 cinnamon red hot candies Directions:

“This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.” Ingredients: Crisco® Original No-Stick Cooking Spray 1/2 cup SMUCKER’S® Caramel Flavored Topping 1 (18.25 ounce) box Pillsbury® Moist Supreme® Devils Food Premium Cake Mix 1 cup water 1/2 cup Crisco® Pure Vegetable Oil 3 large eggs   Flan: 4 ounces cream cheese, softened 4 large eggs, at room temperature 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 1 (12 ounce) can PET® Evaporated Milk 1 teaspoon vanilla extract Directions:

“Ranch dressing perks up a crowd-pleasing, cheesy crescent appetizer.” Ingredients: 1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 2 tablespoons ranch dressing 1/4 cup cooked real bacon pieces 1/2 cup finely shredded Cheddar cheese 1/4 cup chopped green onions Directions:

“Pierogies are heartwarming, rib-sticking dumplings filled with cheese, onions, bacon and potatoes. Typically taking all day to make, this time-saving version produces just-as-delicious results.” Ingredients: 9 lasagna noodles, uncooked 4 cups hot mashed potatoes 1/2 cup PHILADELPHIA Herb & Garlic Cream Cheese Spread 6 green onions, thinly sliced 1 (80 gram) package Oscar Mayer Real Bacon Recipe Pieces, divided 2 cups KRAFT Double Cheddar Shredded Cheese, divided Directions:

“Walnuts really make the difference with this simple homemade treat. Rich and delicious!” Ingredients: 3/4 cup butter 3/4 cup chocolate chips 2/3 cup unsweetened cocoa powder 1 1/2 cups sugar 1 cup flour 1/2 teaspoon baking powder 1/2 teaspoon vanilla extract 4 eggs 3/4 cup chopped walnuts Directions:

“Ziti pasta bakes with layers of creamy tomato sauce and mozzarella cheese in an easy and comforting dish that’s ready in less than an hour.” Ingredients: 4 cups ziti pasta, uncooked 1 (26 ounce) jar marinara sauce 1 (14.5 ounce) can diced tomatoes, undrained 6 ounces PHILADELPHIA Cream Cheese, cubed 3/4 cup BREAKSTONE’S or KNUDSEN Sour Cream 1 (8 ounce) package KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA 1/3 cup KRAFT Grated Parmesan Cheese Directions:

“Prepare this meal in minutes with Johnsonville Polish Kielbasa Premium Cooking Sausage. Your children will always ask for more!” Ingredients: 1 (13.5 ounce) package Johnsonville Polish Kielbasa Sausage, cut into 1/4-inch slices 4 cups water 1 teaspoon cornstarch 3 cups uncooked elbow macaroni 1 (12 ounce) can evaporated milk 2 teaspoons hot pepper sauce 2 cups shredded sharp Cheddar cheese 1 cup shredded Monterey Jack cheese toasted bread crumbs (optional) Directions:

“Try this simple slow-simmering beef chili. The salsa adds a nice little kick and saves on prep time.” Ingredients: 1 1/2 pounds extra-lean ground beef 2 (19 ounce) cans mixed beans, rinsed 2 cups salsa 1 (14 ounce) can no-salt-added tomato sauce 2 tablespoons chili powder 1 onion, chopped 1 cup frozen corn, thawed, drained 1 cup KRAFT Tex Mex Shredded Cheese Directions:

“Sauteed bell peppers, zucchini, mushrooms and roasted garlic chicken sausage make a hearty sauce for tomato and garlic polenta in this easy and delicious one-dish dinner.” Ingredients: 2 teaspoons garlic oil 1 large yellow bell pepper, seeded and cut in 2 to 3-inch strips 1 cup Vidalia, Texas Sweet or other sweet onion variety, cut in thin strips 1 (12 ounce) package al fresco® All Natural Roasted Garlic Chicken Sausage, sliced on diagonal in 1/4-inch slices 1 cup zucchini, sliced on diagonal in 1/4-inch slices 1 cup packaged sliced button mushrooms 1 teaspoon Italian seasoning 2 tablespoons balsamic vinegar 1 (18 ounce) package pre-cooked sun-dried tomato and garlic polenta, drained and cut into 1/2-inch rounds Directions:

“This is America’s favorite comfort food–tender macaroni, rich and cheesy sauce and a crisp crumb topping.” Ingredients: 1 (16 ounce) package elbow macaroni 6 tablespoons butter 6 tablespoons flour 2 tablespoons McCormick® Mustard, Ground 1 1/2 teaspoons McCormick® Black Pepper, Coarse Grind 1 teaspoon McCormick® Garlic Powder 1 teaspoon salt 4 cups milk 6 cups shredded sharp Cheddar cheese 1 1/2 cups panko bread crumbs 1 teaspoon McCormick® Paprika Directions:

“This classic cheesecake topped with cherries is a special occasion indulgence that will serve a crowd.” Ingredients: 1 cup HONEY MAID Graham Cracker Crumbs 3 tablespoons sugar 3 ounces butter or margarine, melted 5 (8 ounce) packages PHILADELPHIA Cream Cheese, softened 1 cup sugar 3 tablespoons flour 1 tablespoon vanilla 1 cup BREAKSTONE’S or KNUDSEN Sour Cream 4 eggs 1 (21 ounce) can cherry pie filling (optional) Directions:

“Best-loved comfort food that fits busy schedules.” Ingredients: 1 pound boneless skinless chicken breasts, cut into chunks 3 cups frozen broccoli florets 1 (10 ounce) can condensed cream of mushroom soup 1 (10 ounce) can water 1 1/2 cups instant white rice, uncooked 1 cup KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA Directions:

“Take away the effort of rolling up the enchiladas without sacrificing the flavour in this super-easy layered casserole.” Ingredients: 1 pound lean ground beef 1 onion, chopped 2 cups chunky salsa 1 (19 ounce) can black beans, rinsed 1/4 cup KRAFT Zesty Italian Dressing 2 tablespoons chili powder 6 medium flour tortillas 1/2 cup sour cream 1 cup KRAFT Tex Mex Shredded Cheese Directions:

“Flavorful enough for a celebration but easy enough for the everyday.” Ingredients: 1 pound ground beef 2 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided 1 (15 ounce) container POLLY-O Natural Part Skim Ricotta Cheese 1/2 cup KRAFT Grated Parmesan Cheese, divided 1/4 cup chopped fresh parsley 1 egg, beaten 1 (24 ounce) jar spaghetti sauce 1 cup water 12 lasagna noodles, uncooked Directions:

“Hot sauce and ranch dressing mix make for a spicy and tangy snack mix.” Ingredients: 4 cups Rice Chex® cereal 4 cups Wheat Chex® cereal 2 cups Parmesan-flavored crackers 2 cups pretzel twists 6 tablespoons butter 2 1/2 tablespoons hot sauce 1 (1 ounce) packet ranch dressing mix 2 teaspoons celery seed Directions:

“Spicy Jalapeno Chicken Sausage, mango, and pineapple salsa is served over cilantro rice for this island-inspired dinner.” Ingredients: 1 (12 ounce) package al fresco® Spicy Jalapeno chicken sausage, fully cooked, slice on the diagonal 1/4 inch thick 1 tablespoon extra-virgin olive oil 2 tablespoons dry sherry 1 cup fresh mango, 1 inch chunks 1 cup fresh pineapple, 1 inch chunks 1 1/2 cups fresh salsa 1/2 cup prepared fresh/frozen edamame (soybeans) 1/2 cup canned black, unsalted soybeans, rinsed 3 cups cooked jasmine rice 1 tablespoon chopped fresh cilantro Directions:

“It’s famous for a reason. This game-day queso dip is not only a creamy, delicious appetizer-it may be one of the best reasons for football to exist.” Ingredients: 1 (16 ounce) package VELVEETA®, cut into 1/2-inch cubes 1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained Directions:

“This Mexican-style casserole tastes just like homemade tamales, with just a fraction of the work.” Ingredients: 1 pound lean ground beef 1 onion, chopped 1 jalapeño pepper, seeded, finely chopped 1 (15 ounce) can enchilada sauce 1 (15 ounce) can black beans, drained 1 teaspoon garlic powder 1 teaspoon ground cumin 1 (8.5 ounce) package corn muffin mix 1 (8 ounce) package KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA Directions:

“Grilling up a pizza topped with sun dried tomato and basil chicken sausage, Feta and Italian cheeses couldn’t be easier or more delicious!” Ingredients: 1 (12 ounce) package al fresco® All Natural Sun Dried Tomato with Basil Chicken Sausage 1 (14 ounce) package baked pizza crust (such as Boboli) 2 tablespoons garlic flavored olive oil 2/3 cup pizza sauce 1 cup shredded Italian cheese blend, reduced fat 1/3 cup crumbled feta cheese with basil and tomato 1 1/2 teaspoons dried oregano Directions:

“Individual foil packets of seasoned chicken, potatoes and cheese are fun to eat and a breeze to clean up.” Ingredients: 4 small boneless skinless chicken breasts 4 teaspoons taco seasoning mix 1/2 pound red potatoes, peeled, thinly sliced 1 cup KRAFT Tex Mex Shredded Cheese 1/2 cup salsa 1/4 cup sour cream Directions:

“Breathe new life into everyday chicken by stuffing it. Here, a tasty mix of stuffing, tomatoes, basil and cheese gives chicken an Italian flair – perfect for any night of the week!” Ingredients: 1 (19 ounce) can diced tomatoes with garlic and olive oil, undrained 1 1/4 cups KRAFT Mozzarella Shredded Cheese, divided 1/4 cup chopped fresh basil 1 (120 g) package STOVE TOP Stuffing Mix for Chicken 8 small boneless skinless chicken breasts 1/3 cup KRAFT Signature Roasted Red Pepper with Parmesan Dressing Directions:

“These easy, cheesy, biscuits bake up tender and delicious.” Ingredients: 1 cup flour 2 teaspoons MAGIC Baking Powder 1/4 teaspoon cream of tartar 1/4 teaspoon sugar 1/4 teaspoon salt 1/4 cup cold butter, cubed 1 cup KRAFT Shredded Double Cheddar Shredded Cheese 1/3 cup milk, plus 2 tablespoons milk 9 tablespoons PHILADELPHIA Chive & Onion Cream Cheese Product, divided Directions:

“Creamy -check; Pasta -check; vegetables -check. This recipe has everything it needs to be a new family favorite.” Ingredients: 8 ounces rigatoni pasta, uncooked 1 teaspoon oil 1 zucchini, sliced 1/2 pound sliced fresh mushrooms 2 cloves garlic, minced 1 tablespoon flour 1/4 teaspoon dried basil leaves 1/4 teaspoon dried oregano leaves 1/4 teaspoon crushed red pepper 1 cup fat-free reduced-sodium chicken broth 1/2 (8 ounce) container PHILADELPHIA Neufchatel Cheese, cubed 1 (6 ounce) package baby spinach leaves 1 1/2 cups KRAFT Grated Parmesan Cheese 1 1/2 cups KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided Directions:

“Sweet, spicy apple chunks, sausage, and Cheddar cheese add loads of flavor to this egg and bread cube casserole that’s perfect for brunch. “ Ingredients: 2 large Golden Delicious apples, peeled, chopped 2 tablespoons sugar 1 teaspoon ground cinnamon 8 eggs 3 cups milk 1 teaspoon vanilla 8 cups French bread cubes (3/4-inch pieces) 1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles 2 cups shredded Cheddar cheese, divided Directions:

“Hash browns baked with cream of chicken soup, sour cream and cheese is a popular church basement side dish. You can’t go wrong with this recipe!” Ingredients: Hash Browns: 1 (20 ounce) package Simply Potatoes® Shredded Hash Browns 1 (10.75 ounce) can cream of chicken soup 2 cups Crystal Farms® Shredded Cheddar Cheese 3/4 cup sour cream 1/4 cup chopped onion 1/4 cup butter or margarine, melted   Topping: 1 1/2 cups corn flakes, coarsely crushed 2 tablespoons butter or margarine, melted Directions:

“Impress your family with this quick and easy Italian dinner made with Progresso™ Recipe Starters™ fire roasted tomato cooking sauce.” Ingredients: 8 ounces uncooked spaghetti 1/3 cup Progresso® Italian style panko crispy bread crumbs 1/3 cup shredded Parmesan cheese 4 boneless skinless chicken breasts, flattened slightly 2 cloves garlic, finely chopped 1 (18 ounce) can Progresso™ Recipe Starters™ fire roasted tomato cooking sauce 1 cup shredded mozzarella cheese Directions:

“Start your day off right with these breakfast sandwiches!” Ingredients: 1 (16.3 ounce) can Pillsbury® Grands!® refrigerated biscuits 8 slices packaged precooked bacon, cut in half crosswise 6 egg, scrambled 8 slices American cheese Directions:

“Johnsonville Italian Sausages make it simple to enjoy authentic Italian flavor. This classic lasagna dish is made so much easier when you’ve got Johnsonville backing you up. The flavor of the Italian sausages will help to make this recipe your new lasagna favorite!” Ingredients: 1 (16 ounce) package Johnsonville® Italian Ground Sausage (or links, removed from casings) 12 lasagna noodles, cooked and drained 1 medium onion, chopped 2 garlic cloves, minced 1 (24 ounce) jar marinara sauce 1 teaspoon dried oregano 2 (15 ounce) containers ricotta cheese 1 egg, beaten 1/2 cup grated Parmesan cheese 2 cups fresh spinach, chopped 2 cups shredded mozzarella cheese Directions:

“Frozen vegetable and pasta blends are a great time saver, rounding out this dish into a one dish meal. Choose your favorite cream soup to create the creamy sauce!” Ingredients: 1 tablespoon vegetable oil 1 pound skinless, boneless chicken breast, cut up 1 (16 ounce) bag frozen pasta and vegetable blend 1 (10.75 ounce) can your favorite Campbell’s® Cream Soup* 1/2 cup water Directions:

“The down-home flavors of tender chicken and Pepperidge Farm® Stuffing are paired with a perfect sauce made with Campbell’s® Condensed Cream of Mushroom Soup and Cheddar cheese.” Ingredients: 1 tablespoon butter or margarine 4 skinless, boneless chicken breasts 1 (6 ounce) box Pepperidge Farm® One Step Stuffing Chicken Mix 1 (10.75 ounce) can Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup 1/2 cup milk 1/2 cup shredded Cheddar cheese Directions:

“Enjoy the flavor of tacos without all the mess! This recipe combines ground beef, taco seasoning, Minute® Rice, shredded cheese, lettuce and tomato in a single skillet.” Ingredients: Nonstick cooking spray 1 pound lean ground beef 1 (1.25 ounce) package taco seasoning mix 2 cups water 2 cups Minute® White Rice, uncooked 1 cup shredded cheddar cheese 2 cups shredded lettuce 1 large tomato, chopped Directions:

“Try this smoothie made with peanut butter, vanilla ice cream, cola, and chocolate syrup for a refreshing sweet treat. You can use Pepsi® instead of Coca-Cola®, if desired.” Ingredients: 1 (12 fluid ounce) can cola-flavored carbonated beverage (such as Coca-Cola®) 3 scoops vanilla ice cream 3 ice cubes, or as desired 3 tablespoons peanut butter 3 tablespoons chocolate syrup 2 teaspoons vanilla extract Directions:

“Lovely simple recipe for that treat of a dessert.” Ingredients: 1 (16 ounce) package gingersnap cookies, crumbled 3 ounces butter, melted 1/2 pint heavy whipping cream 1 (14 ounce) can sweetened condensed milk 3 lemons, zested and juiced Directions:

“Vegetarian spinach enchiladas contain freekeh, a healthy roasted green wheat, and Mexican Veggie Ground Round along with plenty of picante sauce and cheese.” Ingredients: 1 (340 gram) package Yves Veggie Cuisine® Veggie Ground Round Mexican or Original 12 nuggets Europe’s Best® Chef’s Spinach, thawed, drained and squeezed dry 1 3/4 cups shredded Monterey Jack, Cheddar or Mexican blend cheese 3/4 cup cooked Casbah® Freekeh 1/3 cup finely chopped green onion 1 (15 ounce) jar picante sauce 6 (9 inch) original or whole wheat flour tortillas 1/4 cup chopped fresh coriander Sour cream Directions:

“Packed with crunchy veggies, these colourful lettuce wraps are flavoured with fresh ginger, sesame oil and hoisin sauce.” Ingredients: 2 teaspoons Spectrum Naturals® Canola Oil 1 (320 g) package Yves Veggie Cuisine® Garden Veggie Crumble 1 clove garlic, minced 2 teaspoons grated gingerroot 2 tablespoons hoisin sauce 1/2 teaspoon Spectrum Naturals® Sesame Oil unrefined 1 pinch dried red chile peppers Leaf lettuce Toppings: 1/2 cup shredded carrot 1/2 cup diced English cucumber 1/2 cup diced sweet red pepper 1/3 cup chopped green onion 1/3 cup chopped fresh coriander Directions:

“Fast and easy.” Ingredients: 1 1/2 cups water 2 tablespoons soy sauce 2 tablespoons sake 2 tablespoons mirin (Japanese sweet wine) 1/2 pound skin-on chicken thighs, or more to taste, cut into pieces 1/2 medium head spring cabbage 1 tablespoon butter, or to taste, cut into small cubes 2 tablespoons chopped green onion, or to taste Directions:

“A mild, sweet, oat drink popular in Panama and other Latin American countries. A childhood favorite of mine. You can leave this as is or, for creamier texture, blend with immersion blender before or after chilling.” Ingredients: 6 cups water 1 cup rolled oats 2 cups cold water 1 (14 ounce) can sweetened condensed milk 2 tablespoons vanilla extract 1 pinch ground cinnamon, or to taste Directions:

“A very chewy loaf with the goodness of whole grain sweetened with maple sugar on top and a cinnamon taste to savor with your morning breakfast or afternoon tea.” Ingredients: 2 cups all-purpose flour 2 tablespoons ground cinnamon 2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup wheat and barley nugget cereal (such as Grape-Nuts®) 3/4 cup light whipping cream 3 eggs, beaten 1 cup white sugar 1 tablespoon maple sugar Directions:

“If you love rhubarb, you’ll love this cake.” Ingredients: 4 cups diced rhubarb 1/4 cup white sugar 1 1/2 cups brown sugar 1 cup sour cream 1/2 cup butter, softened 1 egg 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1 tablespoon white sugar, or to taste 1 pinch ground nutmeg, or to taste Directions:

“Red bean paste can usually be found in Asian markets. Sweetened red beans in a can can be substituted for some of the red bean paste to add more texture. This is a popular ice cream in many Asian countries. Try it, you won’t regret it!” Ingredients: 3 egg yolks 1/2 cup white sugar 1 cup milk 1 1/2 cups sweetened red bean paste 1 1/2 cups heavy whipping cream Directions:

“This is the yummiest red curry paste we have had and have made it many times; we also incorporate it into other recipes such as rissoles or fried rice.” Ingredients: 3 fresh red chile peppers, chopped 1 cup chopped fresh cilantro 1 small red onion, chopped 2 cloves garlic, chopped 1 tablespoon ground coriander 1 teaspoon ground turmeric 2 tablespoons tomato paste 1 tablespoon vegetable oil 1 tablespoon fish sauce 1 tablespoon soy sauce Directions:

“Great for Thai cooking. I got the recipe a long time ago from a friend, who suggested that making red curry paste is better than buying it in the store; he was right! You can mix the ingredients as you like. Curry is something that can be experimented with and should be! Just make sure that you do not remove the ingredients, as it will remove authenticity. For a more milk curry paste, remove and discard the chile pepper seeds.” Ingredients: 5 dried red chile peppers, or to taste 2 onions, cut into chunks 2 tablespoons chopped fresh cilantro 1 tablespoon vegetable oil, or more as needed 1 tablespoon chopped garlic 1 tablespoon ground coriander 2 teaspoons lemon zest 2 teaspoons ground cumin 2 teaspoons shrimp paste 2 teaspoons paprika 1 teaspoon whole black peppercorns 1 teaspoon lemon grass powder 1 teaspoon ground turmeric 1 teaspoon salt Directions:

“This is a curry paste used in Thai cooking. You can substitute shallot for the yellow onion, if desired.” Ingredients: 2 tablespoons small dried red chile peppers – stemmed, seeded, and chopped 2 tablespoons whole cumin seeds 1 teaspoon coriander seeds 1 teaspoon whole black peppercorns 1 teaspoon whole cloves 1 teaspoon ground cinnamon 1 teaspoon ground mace 1 teaspoon ground nutmeg 1 teaspoon ground cardamom 1/2 cup chopped garlic 1/2 cup onion, chopped 3 stalks fresh lemon grass, trimmed and coarsely chopped 1 tablespoon minced fresh ginger, or more to taste 1 tablespoon shrimp paste 2 teaspoons salt Directions:

“This is a simple and delicious cold appetizer. Sweet beets, creamy goat cheese, and salty prosciutto create a nice blend.” Ingredients: olive oil salt and ground black pepper to taste 2 beets 5 1/3 tablespoons creamy goat cheese 16 slices prosciutto Directions:

“Easy stir fry with chicken thigh meat. Serve over steamed rice.” Ingredients: 1 1/2 pounds boneless chicken thighs, cut into bite-size pieces 2 tablespoons chipotle chile-flavored olive oil 2 tablespoons soy sauce 1/2 teaspoon red pepper flakes 1 tablespoon garlic-flavored olive oil, or more as needed 1 cup sugar snap peas 1 cup chopped onion 1/2 cup chopped red bell pepper 1/2 cup chopped orange bell pepper 1 tablespoon minced garlic 1/4 cup white wine 1 teaspoon garlic pepper seasoning 1/2 teaspoon ground ginger 1 tablespoon cornstarch 1 tablespoon water, or as needed 1 cup sliced fresh mushrooms Directions:

“A different way to eat your potatoes! The batter makes your ordinary spuds spicy and delicious for a Pakistani-style snack. Try this with sliced eggplant as well!” Ingredients: 1 quart vegetable oil for frying 1 1/2 cups gram flour (chickpea flour) 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon whole cumin seeds 1/4 teaspoon baking powder 1/2 cup lukewarm water, or as needed 4 large potatoes, peeled and thinly sliced lengthwise Directions:

“These are a specialty from southern coast of India. These stay crisp for a day or two. Serve as an accompaniment to rice.” Ingredients: 1/2 pound okra, finely chopped 1 green chile pepper, finely chopped 2 tablespoons finely chopped fresh cilantro leaves 1 tablespoon shortening 1 teaspoon salt, or to taste 1 teaspoon grated fresh ginger 3 tablespoons rice flour, or as needed 1 tablespoon chickpea (garbanzo bean) flour, or as needed 2 cups vegetable oil for frying, or as needed Directions:

“A new take on a Mediterranean staple. This recipe enriches the flavor of your favorite hummus recipe by adding roasted garlic and smoked chipotle, and adds nutrition benefits with mild-tasting fresh spirulina.” Ingredients: 1 (15 ounce) can chickpeas, drained with liquid reserved 1/4 cup olive oil 1/4 cup tahini 1/2 lemon, juiced 1 tablespoon spirulina powder 1 clove roasted garlic, or more to taste 1 pinch salt 1 pinch smoked chipotle chile powder (optional) Directions:

“This is a popular dish in Kerala, South India. It’s made during the festivals and is an extremely nutritious and tasty preparation rich in antioxidants and vitamins. What’s vital to the dish, however, is the process of frying the coconut in the end to season the dish. This imparts a unique flavor and aroma to this curry.” Ingredients: 5 cups cubed fresh pumpkin 2 cups water, or as needed 1 teaspoon ground turmeric salt to taste 1/2 cup grated coconut 3 dried red chile peppers 1 green chile pepper 2 tablespoons water, or as needed 1 teaspoon cumin seeds 1 tablespoon coconut oil, divided 2 dried red chile peppers 1 teaspoon mustard seeds 1 teaspoon skinned split black lentils (urad dal) 1 tablespoon grated coconut 6 fresh curry leaves, or more to taste Directions:

“This is a very light dressing found in some Japanese restaurants.” Ingredients: 2 tablespoons mirin (Japanese sweet wine) 1 tablespoon champagne vinegar 1 1/2 teaspoons sunflower seed oil 1 1/2 teaspoons hazelnut oil 1 teaspoon white sugar 1/4 teaspoon toasted sesame oil 1/4 teaspoon ground ginger Directions:

“I make this for my kids quite often. Great way to get whole grains in them! Preparing the batter in the food processor makes it that much easier, and smoothes out the batter for those who don’t like a grainy texture. Serve with syrup and butter or coconut oil. Also delicious with ricotta cheese and strawberries, and just a drizzle of syrup.” Ingredients: 3/4 cup buttermilk 1/2 cup whole wheat flour 1/2 cup quick-cooking oats 1/4 cup amaranth 1 egg 2 tablespoons flax seeds 2 tablespoons chia seeds 2 tablespoons olive oil 1 tablespoon brown sugar 1 teaspoon baking powder 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons vegetable oil, or as needed Directions:

“A very light muffin with spicy flavor and squash added for an extra moist muffin with tea or coffee at breakfast-time or brunch.” Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups cubed butternut squash 2 tablespoons minced fresh ginger root 1 lemon, zested and juiced 1 cup light cream 1 cup white sugar 1/2 cup quick-cooking oats 2 eggs, beaten Directions:

“Crispy pan-fried pork belly. Mix all the sauce ingredients and serve lechon kawali while it’s hot.” Ingredients: 1 1/2 pounds pork belly, cut into small pieces 3 cloves garlic, crushed 2 bay leaves 1/2 teaspoon salt 1/2 teaspoon ground black pepper water to cover oil for frying Directions:

“An Asian-style coleslaw with a spicy peanutty dressing.” Ingredients: 1/4 cup chopped almonds Salad: 1 head cabbage, shredded 3 carrots, shredded 1 red bell pepper, thinly sliced 1/2 red onion, chopped Dressing: 1/3 cup olive oil 1/4 cup cider vinegar 2 tablespoons peanut butter, slightly melted 2 tablespoons maple syrup 2 tablespoons tamari (gluten-free soy sauce) 1 tablespoon grated fresh ginger 1 teaspoon sesame oil 1 teaspoon red pepper flakes 1/2 teaspoon salt 1 cup crispy chow mein noodles, or more to taste Directions:

“Best fruit punch; refreshing and not too sweet or tart.” Ingredients: 3 liters pineapple juice 3 liters orange juice 3 liters fruit punch 2 liters ginger ale 2 (12 fluid ounce) cans frozen pink lemonade concentrate, thawed Directions:

“A traditional Chinese dessert analogous to rice pudding. The eight treasures refers to the 8 different nutritious ingredients that go into it. It is traditionally eaten on Laba festival (December 8th on the lunar calendar). Ingredients can be easily substituted but just remember there should be 8 main ingredients (for namesake), and you should adjust the time at which the ingredient goes into the pot to ensure everything is cooked just right at the end. Other common ingredients include jujube, chestnuts, dried dates, dried longan meat, other dried fruits, peanuts, almonds, walnuts, melon-seed meat, pine nuts, lotus seeds, sesame seeds, kidney beans, black bean, and many others.” Ingredients: 1/4 cup dried small red beans (adzuki beans) water to cover 1/4 cup barley 1/2 cup glutinous sweet rice 1/4 cup dried mung bean 1/4 cup oats 1/4 cup millet 1/4 cup dried small pearl tapioca 1/2 cup brown sugar, or more to taste 1/4 cup raisins Directions:

“Despite the prep work, this dish isn’t too hard to make and it tastes amazing. Add more or less ginger and chiles to suit your taste. This is best served over rice.” Ingredients: 1 1/2 pounds beef top round steak, cut into thin slices 2 eggs, beaten 1 cup cornstarch 1/2 cup water 1 cup oil for frying, or as needed 1 tablespoon sesame oil 2 carrots, cut into matchstick-size pieces 1 green onion, chopped 5 tablespoons minced fresh ginger root 5 cloves garlic, chopped 1/4 cup soy sauce 2 tablespoons white vinegar 1/2 cup white sugar 1/4 teaspoon red pepper flakes 1 tablespoon sesame seeds, or as needed Directions:

“A very moist and chocolaty cookie with blueberry jam that gives the cookies some added flavor and color to improve an old favorite.” Ingredients: 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup white sugar 1/2 cup butter, softened 2 eggs 1 cup quick oats 1 cup chocolate chips 1/2 cup blueberry jam Directions:

“My adaptation of an old Filipino recipe for boat tarts, but twice as easy and twice as good.” Ingredients: cooking spray 1 (17.5 ounce) package frozen puff pastry, thawed 6 egg yolks 2 (12 ounce) jars macapuno strings 1/4 cup butter, softened 1/2 teaspoon vanilla extract Directions:

“A spicy muffin that will go well with your breakfast beverage to start the day.” Ingredients: 2 cups all-purpose flour 1/2 cup oat bran 1 tablespoon ground ginger 2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup cubed butternut squash water as needed 1/2 cup apricot jam 1 cup light cream 1 cup white sugar 2 eggs, beaten Directions:

“A rich sauce for steak.” Ingredients: 1/2 cup butter 1 small onion, sliced 1/4 cup sliced carrots 1/4 cup sliced celery 25 peppercorns 16 whole cloves 3 tablespoons flour 1 cup beef broth water, as needed (optional) 2 tablespoons chopped fresh parsley, divided salt and ground black pepper to taste 1/3 cup red wine 1 tablespoon olive oil, or to taste 3/4 cup sliced mushrooms Directions:

“Yum! Yum! Give me some….JAGERBEERS! Try a small one and work your way up! Can be made in a glass of any size, though I prefer a bucket! The mix is actually 50-50 in whatever size glass you are drinking from. Like I said, I prefer a bucket! Drink . . . ENJOY! WARNING . . . unless you play in a band, take er easy on these. Not for the faint of heart!” Ingredients: ice, as desired 1 fluid ounce Jagermeister liqueur 1 fluid ounce root beer Directions:

“A very tangy casserole with tomato flavor and a cheesy texture that goes well with the ground bison burger to make a satisfying meal for the evening.” Ingredients: Bison Burgers: 4 slices whole-grain bread, processed into fine crumbs 1/2 onion, finely chopped 2 teaspoons ground ginger 1 teaspoon dry mustard 1 teaspoon salt 1 teaspoon curry powder 1 1/4 pounds ground bison 1/2 cup quick-cooking oats 2 eggs 2 tablespoons olive oil Casserole: 2 cups rotini pasta 1 (28 ounce) can whole peeled tomatoes 1 (14 ounce) can tomato sauce 1 cup shredded Cheddar cheese Directions:

“Trying to recreate childhood memory of old Polish dish. Everyone does it differently. This was my first attempt. Garnish with fresh dill sprigs.” Ingredients: 9 cups water 3 pounds kielbasa sausage 2 cloves garlic, whole 3 tablespoons butter 2 leeks, chopped 1 white onion, diced 3 cloves garlic, minced 2 bay leaves 1 1/2 cups sour cream 1/4 cup all-purpose flour, or more as needed 1/4 cup chopped fresh dill 2 tablespoons white vinegar, or more to taste salt and ground black pepper to taste 4 hard-cooked eggs, chopped Directions:

“Potatoes, peas, and eggs in a classic salad dressing. Sneaking in a little cauliflower improves the nutrition without changing the taste. The firm potatoes camouflage the cauliflower from those who would balk at eating vegetables! Blanching the cauliflower and peas also helps preserve their nutrients.” Ingredients: 4 eggs 6 large red potatoes, cubed 3/4 cup fresh peas 1/2 small head cauliflower, broken into very small florets 1 cup soy salad dressing (such as Vegenaise®) 3 green onions, white and light green parts only, thinly sliced 2 tablespoons Dijon mustard 1 tablespoon minced fresh parsley 1 tablespoon dill pickle relish salt and ground black pepper to taste Directions:

“Hash browns with spinach, scrambled egg whites, and shredded mozzarella cheese make a quick and hearty breakfast for families on the go.” Ingredients: 6 Mission® Soft Taco Flour Tortillas 16 fluid ounces egg whites 1 (16 ounce) package frozen hash brown potatoes, thawed 1 (10 ounce) package fresh spinach 12 ounces mozzarella cheese, shredded Salt and pepper to taste Directions:

“A fusion of traditional Russian borscht with a spicy Texas twist. Serve with your favorite bread. Enjoy!” Ingredients: 30 fluid ounces chicken broth, or more as needed 1 pound cubed beef stew meat 2 potatoes, chopped 12 ounces crimini mushrooms, chopped, or more to taste 1 large beet, chopped 1 large red onion, chopped 8 large red kale leaves, stalks removed and discarded and leaves chopped 1/2 (7 ounce) can chipotle peppers in adobo sauce 1 jalapeno pepper, seeded and minced 2 tablespoons garlic, minced 1 bunch fresh sage, leaves removed and stems discarded 1 bunch fresh dill, leaves removed and stalks discarded 2 bay leaves 1/4 cup sour cream, or as desired Directions:

“This is a Filipino dessert that’s very easy to make using broas or ladyfingers as the cake sponge. This recipe is healthier than regular crema de fruta because I reduced the amount of sugar and fat.” Ingredients: 1 1/2 cups 2% evaporated milk 1 1/2 cups 2% milk 3/4 cup white sugar 1/2 cup water 1/4 cup all-purpose flour 5 egg yolks 1 1/4 cups water 1 (16 ounce) can fruit cocktail in heavy syrup, syrup drained and reserved 3 (1 ounce) packages unflavored gelatin 2 tablespoons lemon juice, or to taste 2 (5.3 ounce) packages ladyfingers Directions:

“This quick dish came out of necessity, in the busy days following our Canadian Thanksgiving. It’s simple and yummy.” Ingredients: 2 red bell peppers 4 slices cooked turkey breast 1/3 cup finely chopped onion 4 teaspoons pesto 1 small head broccoli, separated into florets 1 1/2 cups shredded Colby-Monterey Jack cheese 4 teaspoons grated Parmesan cheese Directions:

“Nothing fancy here, just a simple, great comfort food for a long Canadian winter. I used to come inside to this piping hot soup after a day on the outdoor rink. Serve with bread or crackers.” Ingredients: 2 tablespoons olive oil 1 large white onion, minced 6 cups chicken broth 6 cups tomato juice 2 cups canned diced tomatoes 1 cup water 2 white potatoes, cubed 1 cup cauliflower florets 1 cup diced celery 2 tablespoons herbes de Provence 1 tablespoon white sugar 1 tablespoon salt 1 tablespoon ground black pepper 2 bay leaves 1 cup elbow macaroni Directions:

“As a precocious Norwegian-Canadian kid, I learned to eat these first and then calmly state, ‘Those were excellent, but they looked like vomit!’ – and would instantly get banned from the table. It was okay, I was full and had eaten the best part of the meal! I’m an adult now, and they’re still delicious (but vomitous looking – almost like a thick creamed pea soup, but they taste better). Give them a chance; you will never eat canned peas again!” Ingredients: 1/2 cup dried whole peas 4 cups cold water 3 tablespoons butter 1 teaspoon salt 1 teaspoon white sugar 1 tablespoon dried parsley (optional) 1 teaspoon all-purpose flour, or as needed (optional) Directions:

“I decided to make French onion soup one day but after I started, I realized I didn’t have any wine on hand – but I did have beer! You get a hint of beer but still a rich onion flavor. Give it a try – you’ll love it!” Ingredients: 1/2 cup butter, divided 3 red onions, thinly sliced 5 cups water 2 beef bouillon cubes 1 chicken bouillon cube 1 (12 ounce) bottle Canadian beer (such as Steam Whistle Pilsner®) 1 garlic clove, crushed 1 bay leaf (optional) freshly ground black pepper to taste 1 cup garlic croutons, or as needed 1 1/2 cups shredded Italian three-cheese blend Directions:

“A spicy, yet tasty, pork recipe in which some ingredients can be excluded. Serve hot with steamed jasmine rice and garnish with toasted almond flakes and lime wedges.” Ingredients: 1 tablespoon vegetable oil 1 1/4 pounds lean pork, cut into cubes 2 1/2 cups Thai-style coconut curry stir-fry sauce (such as KanTong®) Directions:

“I also use this sauce with the chicken satays, but it’s great for dipping and salads, too! Just add a little water for salad dressing consistency.” Ingredients: 1/2 cup peanut butter 1/4 cup coconut milk 4 teaspoons minced fresh cilantro 2 teaspoons soy sauce 1 teaspoon honey 1 clove garlic, minced 1/4 teaspoon cayenne pepper Directions:

“These are great as a side dish or make them a little smaller and top with a dollop of sour cream for an easy appetizer. They also freeze beautifully.” Ingredients: oil for frying, or as needed 2 cups grated carrots 6 green onions, chopped 1/2 cup all-purpose flour 1/2 teaspoon baking powder 3 eggs 3/4 teaspoon salt 1 pinch freshly ground black pepper Directions:

“Quick and easy, this is a very hearty winter soup, but it’s just as good in summer, too. One of my new favorite soups.” Ingredients: 1/4 cup olive oil, divided, or as needed 1 onion, diced 3 cloves garlic, minced 6 White Rose potatoes, thinly sliced 1 quart chicken stock 1 quart water 1 teaspoon chicken soup base 4 (4 ounce) links fresh linguica sausage ground black pepper to taste 1 pound kale, leaves removed from stems and cut into thin ribbons Directions:

“This wonderful Ukrainian dish given to me by my husband’s grandmother can be made with any kind of filling from meat, cheese, and fruit. It can be eaten warm or cold. The varenyky freeze very well. Just be sure to allow the varenyky to dry before freezing.” Ingredients: Filling: 12 potatoes 2 pounds lean ground beef 1/2 cup milk 1 large onion, minced 2 cloves garlic, minced 1 pinch salt and ground black pepper Varenyky Dough: 8 cups all-purpose flour 4 teaspoons salt 1 cup water 4 eggs 1 tablespoon water, or as needed (optional) Directions:

“Springerle recipe from Germany. The best! This recipe has been used in my family for at least 6 generations. The results more than make up for the long, labor-intensive prep and proofing process. There are hundreds of these in our kitchens and dining rooms around the holidays! The anise gives a very distinctive licorice-like flavor. If someone tastes one for the first time and doesn’t like it, I take the rest of the cookie and eat it so it doesn’t go to waste. I actually don’t bake long enough for the cookies to turn brown.” Ingredients: 1 pound confectioners’ sugar 4 eggs, beaten well 2 teaspoons boiling water 2 tablespoons anise seed 1 tablespoon lemon zest 4 cups sifted all purpose flour 2 teaspoons baking powder Directions:

“This fresh and satisfying vegetarian salad keeps well and never fails to please. Wholesome, delicious, and company-worthy. A very pretty salad that can be made up in a hurry. Makes great leftovers and improves with longer marination. If marinated tofu is stored separately, this makes a fantastic and filling boxed lunch choice. Try adding a can of drained, flaked white tuna for variety.” Ingredients: Marinade: 1/4 cup olive oil 2 tablespoons white vinegar 1 teaspoon salt 1 teaspoon basil 1/2 teaspoon ground black pepper 1/2 teaspoon oregano Salad: 1 (12 ounce) package firm tofu, drained and cut into 1/2-inch cubes 2 tablespoons capers 1 head leafy dark green lettuce – torn, washed, and spun dry 10 cherry tomatoes, halved 1/4 red onion, thinly sliced for garnish (or as preferred) Directions:

“Also called ‘sonjos’ in Portuguese.” Ingredients: 3 egg whites 1 cup white sugar 1/2 teaspoon lemon juice Directions:

“This not-too-spicy chili with Italian sausage, cannellini beans, and tomatoes with garlic is ready to ladle up in less than 30 minutes.” Ingredients: 1 pound mild or sweet Italian sausage 1 cup chopped onion 2 teaspoons dried oregano 1/2 teaspoon dried red pepper flakes 2 (14.5 ounce) cans CONTADINA® Diced Tomatoes with Roasted Garlic, undrained 1 (8 ounce) can CONTADINA® Tomato Sauce 1 (15 ounce) can cannellini beans, drained and rinsed Cooked pasta (optional)   Optional Toppings: Shredded mozzarella or provolone cheese Sour cream Sliced green onion Directions:

“This is my grandmother’s recipe for Peruvian beef empanada filling. Use homemade pie crust or, in a pinch, refrigerated pie crust to make these Peruvian turnovers. Lightly dust powdered sugar over the baked empanadas and serve with lime wedges for authentic flair.” Ingredients: 2 tablespoons all-purpose flour 1 cup water 3 tablespoons olive oil 1 large onion, diced 1 pound ground beef 12 pitted kalamata olives, diced 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/2 cup raisins 3 hard-cooked eggs, chopped salt and ground black pepper to taste Directions:

“Quick and delicious!” Ingredients: 2 tablespoons maple syrup 2 tablespoons unsweetened coconut milk 1 cup brewed coffee Directions:

“I have never heard a complaint of my beef stew, it’s a great new take on an old favorite! I prefer to serve stew over white rice, it all depends on your taste. You can season the beef with a packet of Sazon instead of salt and pepper, for even more Spanish style.” Ingredients: 1 pound beef stew meat salt and ground black pepper to taste 1/2 cup chopped Spanish onion 2 cloves garlic, minced 2 cups chopped red potatoes 1 (14.5 ounce) can diced tomatoes 1 (12 ounce) jar sofrito 1/2 cup pitted and halved green olives Directions:

“This is a traditional New Year treat in Germany. It brings luck when it’s the first thing you eat in the New Year. Germans typically eat it with butter spread on it. Rather than a salty pretzel, this is a lightly sweet dough. I converted and translated this from metric measurement and German language, and it turned out just wonderfully!” Ingredients: 6 1/4 teaspoons active dry yeast 1 cup lukewarm milk, divided 4 1/2 tablespoons white sugar 2 1/4 cups all-purpose flour, sifted, or more as needed 4 1/2 tablespoons melted butter 1 egg 1 teaspoon lemon zest 1 pinch salt 1 egg yolk 1 teaspoon white sugar, or as needed Directions:

“The fresh ginger and Thai chile give this sweet-and-sour cranberry chutney some pleasant heat, and it’s the perfect complement to roasted poultry or game. Garnish with a couple of fresh chiles for a pretty effect.” Ingredients: 1 tablespoon minced shallot 1 teaspoon minced garlic 1/2 cup cider vinegar 1/3 cup brown sugar 1/4 cup apple juice 1/4 cup orange juice 2 cups fresh cranberries 1 cup chopped tart apple 1/4 cup raisins 1 whole fresh Thai chile pepper 1 teaspoon grated fresh ginger root 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 1/4 teaspoon salt, or more to taste Directions:

“My Mum’s recipe from Lancashire, UK. I have taken over the yearly family tradition for making mincemeat. You will want to make this early- to mid-November to allow it to ferment and the flavors to mingle in time for Christmas.” Ingredients: 1 pound suet 1 pound brown sugar 1 pound sultana raisins 1 pound dark raisins 1 pound dried currants 4 ounces candied mixed fruit peel 4 ounces chopped almonds 1/4 cup ground allspice 3 tablespoons ground nutmeg 1 tablespoon salt 3 pounds apples, grated Directions:

“This is a great twist on a traditional guacamole. Serve chilled with tortilla chips or you can even use it as a spread. It is absolutely delicious and one of my favorite snacks.” Ingredients: 3 large avocados – peeled, pitted, and mashed 1/2 cup chopped chives 1/4 cup chopped fresh cilantro 2 large garlic cloves, minced 1 tablespoon lime juice 2 cups rinsed, drained canned black beans 1 1/2 cups grated Romano cheese 2 large tomatoes, diced 1 tablespoon cayenne pepper, or to taste Directions:

“A delicious and easy Russian soup with potatoes and spinach. Leftovers keep well in the refrigerator for a day or two. Serve with a dollop of sour cream.” Ingredients: 3 eggs, or more to taste 3 potatoes, cut into cubes, or more to taste 1/2 cup rice 1 bunch green onions, finely chopped salt to taste 1 bunch fresh spinach, stems removed and leaves chopped 1 bunch fresh parsley, chopped 1/4 cup sour cream, or more to taste 1 teaspoon chopped fresh dill, or more to taste Directions:

“A different kind of salad, but so good!” Ingredients: 1 russet potato 3 carrots 3 eggs, or more to taste 1 pound bologna, cut into pieces 1 (15 ounce) can peas, drained 3 dill pickles, diced 1/3 cup diced onion 1 teaspoon fresh dill, or to taste salt and ground black pepper to taste 2 cups mayonnaise Directions:

“A very light and moist muffin with pumpkin and raisin filling.” Ingredients: Dry Mixture: 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons ground ginger Wet Mixture: 1 cup plain yogurt 1 cup pumpkin puree 1 cup white sugar 2 eggs 1 cup sultana raisins Directions:

“Israeli salad. Use a full-flavored olive oil. Optional: add minced olives, feta cheese, or cilantro.” Ingredients: 2 vine-ripened tomatoes, cut into 1/4-inch cubes 1 red bell pepper, cut into 1/4-inch cubes 1 green bell pepper, cut into 1/4-inch cubes 1/2 seedless cucumber, cut into 1/4-inch cubes 2 radishes, cut into 1/8-inch cubes 2 tablespoons extra-virgin olive oil 1 scallion, cut into 1/8-inch cubes 1 teaspoon lemon juice, or to taste 1/2 teaspoon ground sumac salt to taste Directions:

“‘Dakdoritang’ is a chicken dish that’s cooked in a spicy red sauce along with vegetables such as potatoes, carrots, and onions. It’s also called ‘dakbokkeumtang’ or ‘dakmaeuntang.’ It’s usually made by cutting up a whole chicken into small pieces, but I use a combination of chicken thighs and wings. The result is succulent pieces of chicken packed with spicy and savory flavors!” Ingredients: 1 1/2 cups water 1/4 cup soy sauce 2 tablespoons rice wine 2 tablespoons Korean red chili pepper paste (gochujang) 2 tablespoons Korean red chili pepper flakes (gochugaru) 1 tablespoon honey 1 tablespoon white sugar 1 pinch ground black pepper 3 pounds bone-in chicken pieces, trimmed of fat and cut into small pieces 10 ounces potatoes, cut into large chunks 2 carrots, cut into large chunks 1/2 large onion, cut into large chunks 4 large garlic cloves, or more to taste 2 slices fresh ginger, or more to taste 2 scallions, cut into 2-inch lengths 1 tablespoon sesame oil 1 teaspoon ses...

“These cookies are shaped to have a fluted edge after baking.” Ingredients: 3 egg whites 3/4 cup confectioners’ sugar 1/2 cup all-purpose flour 6 tablespoons butter 3/4 teaspoon anise extract 1/4 teaspoon salt Directions:

“The name of these filled pastries is Cucidati, which is Sicilian for Buccellati, or "little bracelets". You may substitute butter for part or all of the lard if you wish.” Ingredients: 2 cups dried figs 1/4 cup golden raisins 1/4 cup currants 1/4 cup candied orange peel 1/4 cup toasted and sliced almonds 1/4 cup toasted pine nuts 2 (1 ounce) squares bittersweet chocolate, chopped 1/3 cup apricot preserves 1/4 cup dark rum 1 teaspoon instant coffee granules 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 3 1/3 cups all-purpose flour 1 cup white sugar 1 teaspoon baking powder 3/4 cup lard 2 eggs 1/3 cup milk 1 egg 1 pinch salt 1/3 cup confectioners’ sugar for decoration Directions:

“Italian cookie also known as honey clusters. My family has made these every Christmas for years. We make several batches and like to use a little extra chocolate. Walnuts or pine nuts also work in place of almonds. If the batter is to sticky add a little extra flour. Good luck.” Ingredients: 4 eggs 2 1/2 cups all-purpose flour 16 ounces honey 1/2 vanilla bean, halved lengthwise 4 tablespoons chopped semisweet chocolate 1/2 cup blanched slivered almonds 1 (1.75 ounce) package multicolored sprinkles (jimmies) 1 cup vegetable oil for frying 1/3 cup confectioners’ sugar for decoration Directions: