1 package of beans, rinsed
1 onion, chopped
2 cloves of garlic, minced
dried whole red peppers
1 bay leaf
Chicken stock cube
Spices: sea salt, peppercorn, turmeric, curry, onion powder, fennel
6 cups of water
Cook on high for 4-6 hours
Remove the bones before eating.
2 small stakes, cubed
2 cups of mixed fresh vegetables, chopped
carrots, broccoli, onion, bell pepper, mushroom, sweet potato, tomato
1 pack of yakisoba noodles
Fresh cilantro
1/2 cup of water
Heat olive oil in a frying pan and brown the meat until brown. Drain the fat and set aside. Add some more olive oil and cook veggies until tender then add the meat and noodles and 1/2 cup of water and seasoning.Bring to a boil and then simmer for 10 minutes. Stir in the cilantro and sliced tomato. This is also good on top of a salad.
Seasoning: Sea salt, peppercorn, rosemary, onion powder, garlic powder, fennel, crushed red pepper.
Steak Marinade: Worcestershire sauce, steak sauce,
Season the meat and marinade the meat overnight in the fridge. Layer in the dehydrator and set it on a high temperature for 7 hours. Put bacon on top of beef halfway during the cook time.
For the bacon I sprinkled on brown sugar, crushed red pepper, and drizzled syrup on top of it.
Turkey
1 whole turkey
Turmeric curry powder, cloves, fennel, peppercorn, sea salt, rosemary, onion powder, bay leaf, garlic, butter, olive oil, cilantro, sweet potato, potato. Combine and slow roast minimum 4 hours, covered with foil.
1 package of Carmel, unwrappedÂ
7 Apples, washed
Sticks
Wash and dry the apples. Unwrap the camels and add in a splash of water. Bring to a simmer over a medium heat. Insert the stick into the apple and cover in the caramel sauce, cool on wax paper.
From the Kitchen of: Jessica Brainard
SPICED RUM CAKE
1 stick of butter
2 scoops of crisco shortning
1 3/4 cups of sugar
1 tablespoon of vanilla
4 eggs
1 1/2 cups of white flour
1/4 cup of corn starch
1 tablespoon baking powder
1 cup of Captain Morgan Spiced Rum
SPICED RUM SYRUP
1 cup Log Cabin Syrup
1/4 cup of Captain Morgan Spiced Rum
Mix the butter, crisco, sugar, eggs and vanilla in a small bowl. In a large bowl mix the flour, corn starch, and baking powder stir in the wet mixture from the small bowl. Add the rum blend well with the mixer. Scrape the sides pour into the greased bunt cake. Bake for 60 minutes at 350. After the cake is cooled, microwave the syrup and 1/4 rum together for 2 minutes. Pour over the cake and let it cool again. The syrup mixture will settle towards the bottom.
LASAGNA
1 Pack of cooked Lasagna noodles
1 jar of tomato sauce
1 cup of ricotta
2 sliced tomatos
1/2 yellow onion, sauted
3 cloves of garlic, sauted
1 pound of ground turkey browned and drained
1/2 can of black olives drained and sliced
1 bag of shredded mozzarella cheese
2 tablespoons of olive oil
Brown the turkey drain the fat. Add the onion and garlic and saute until tender. Oil the lasagna pan spread a thin layer of sauce then add a layer of lasagna noodles overlapping. Layer with ricotta, sliced tomatoes, black olives, turkey, sauce, noodles, ricotta, turkey, sauce, and top with half of the bag of shredded cheese. Bake for 1 hour. Sprinkle the remainder of cheese and bake 5 more minutes until the cheese is bubbly.
From the Kitchen of: Jessica Brainard
Stuffed Mushrooms
2 cups of cornbread stuffing
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2 splashes of heavy whipping cream
1/4 cup shredded parmesan cheese
2 tablespoons of chopped sage
Mix the first four ingredients in a bowl. Wash the mushrooms take off the stems. Scoop the mixture into the cap of the mushroom and bake on a cookie sheet drizzled with olive oil for 15 minutes.
Hot Fudge Pudding Cake
From the Kitchen of: Jessica Brainard
Sift together in a bowl:
1 cup of flower
2 teaspoons of baking powder
1/4 teaspoon of salt
3/4 cup of sugar
2 tablespoons of cocoa
Stir in
1/2 cup of milk
2 tablespoons shortening
2 eggs
Blend in:
1 cup of chopped nuts
Spread in 9 inch square pan sprayed with cooking oil
Sprinkle with mixture of:
1 cup of brown sugar
4 tablespoons of cocoa
1/2 cups of chocolate chips
Pour over entire batter:
1 Â 3/4 cup of hot water
Bake at 350 degrease for 45 minutes. During baking, cake mixture rises to top and chocolate sauce settles at the bottom. Sprinkle chocolate chips on top and bake 5 more minutes.Serve with ice cream or cool whip.
From the Kitchen of: Jessica Brainard
Hot Fudge Sour Cream Cherry Pie
3/4 cup butter
3/4 cup sugar
6 tablespoons unsweetened cocoa
2 tablespoons flour
3 eggs seperated
2 tablespoons of water
1/4 cup of sugar
1 cup of sour cream
2 tablespoons sugar
1 teaspoon of vanilla
1/2 cup canned cherry
Melt the butter and stir in 3/4 sugar, and coca. Stir in flour. Beat in egg yolk by hand one at a time stir in water. Beat the egg whites on high in a medium bowl an stir in 1/4 sugar and stir in chcolate mix. Pour into pieshell and bake 40 minutes. Cool. Stir sour cream sugar and vanilla in a small bowl mix well. Smooth the cream over the fudge layer. Top with cherry topping and bake 5 more minutes.
Mixing Food 