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German Lentil Soup With Frankfurters | ["onions", "carrots", "lentils", "salt", "garlic clove", "celery", "water", "bay leaf", "pepper", "cider vinegar"] | ["Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes.", "Add water, lentils, bay leaf, salt, and pepper.", "Bring to a boil.", "Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender.", "Add frankfurters and cook another 10 minutes.", "Remove from heat and stir in vinegar.", "Remove and discard bay leaf."] | [
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Lithuanian Potato Pudding | ["potatoes", "onion", "bacon", "milk", "eggs", "salt"] | ["Preheat oven to 400°F.", "Grease a 13 x 9-inch pan.", "Peel and grate potatoes, mince the onion and mix the two together.", "Fry bacon until crisp; pour bacon fat over potatoes, and crumble.", "bacon into mixture.", "Add eggs, one at a time, mixing well; add salt and milk.", "Pour mixture into prepared pan.", "Bake for 15 minutes.", "Top should be brown and crispy."] | [
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Pecan-Sunflower Seed Milk - Milk Does a Body Good | ["pecans", "sunflower seeds", "water", "pitted dates", "honey", "vanilla extract"] | ["In blender, mix nuts, seeds and water. (The less water used, the creamier milk becomes].", "Pour mixture into a nut milk bag. (you can also use paint bags found at Lowes or Home Depot, or use cheesecloth].Gently squeeze liquid from pulp into a bowl. Be careful not to apply too much pressure on bag, but be firm. Once you have done so, empty pulp into a zip lock bag and freeze. When you collect enough pulp, spread on a non-stick dehydrator tray, covered with a mesh sheet, and dehydrate @ 110 degrees F for 8-12 hours or until dry. Crumble or run through ginder or dry blade and use as almond flour. I store flour in glass mason jars, in freezer.",
"Pour milk back into blender and add dates and extract. Feel free to add fruit or chia seeds to thicken. Drink as is, or use a a base for smoothies."] | [
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Kale With Tomato and Polenta | ["kale", "garlic cloves", "mushrooms", "crushed red pepper flakes", "raisins", "diced tomatoes", "cornmeal"] | ["Remove the center stem from the kale and discard. Wash and chop kale leaves and set aside. If you don't know how to remove the stems from kale, Google: remove kale stems.", "Prepare garlic and mushrooms.", "Coat large non-stick covered frying pan or dutch oven (at least 5 quarts] with oil. Add garlic, mushrooms and pepper flakes.", "Cook over medium heat, stirring frequently, adding small amounts of water as needed to prevent sticking until mushrooms start to soften.", "Add tomatoes and raisins and heat through.",
"Add as much kale as will fit in the pan and small amount of water if needed. Cover and cook until wilted and soft. Continue adding kale, stirring frequently, until it is all in the pan, adding small amounts of water if needed to prevent sticking.", "Cover and turn heat very low to keep warm.", "Mix corn meal with broth and bring to a boil, stirring constantly.", "Continue to stir until polenta thickens and begins to pull away from pot.", "Serve kale mixture on top of polenta."] | [
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Breakfast Buns | ["bacon", "onion", "frozen spinach", "eggs", "egg", "sugar", "tap water", "flour", "salt", "instant yeast"] | ["Filling:", "Fry bacon until crisp, remove and set aside. Keep the grease and set aside as well.", "Place chopped onions in hot pan and carmalize, may need to add 1 Tbsp of bacon grease. Once onions are done, add the spinach and put a lid on, stirring occasionally until spinach is thawed. Remove from pan and set aside.", "Add 2 Tbsp of bacon grease back to pan, whisk and add in 6 eggs and scramble. Add other filling ingredients and combine.", "Once combined, line a cupcake pan with papers and divide the filling into 10 equal cupcakes. Top each with 1-2 Tbsp of cheese. Place in freezer to set. (this makes assembly easier].",
"Buns:", "In a machine, whisk egg, oil, sugar, water, 1 cup flour and salt until flour is smooth. Change to a dough hook and add the flour and yeast. Let knead for 5 minutes until dough is smooth.", "Let rise for 1 hour in a greased bowl, cover with saran wrap.", "Punch down, divide the dough into equal balls. (makes about 9 or 10] flatten out a piece of dough, making sure the edges are thinner than the middke and place one of the frozen fillings cfheese side down in the middle of the dough. Fold the dough up around the filling, pinch to close and lay on baking sheet pinched side down.",
"Let rise for 10 minutes.", "Bake at 375 for 15-20 minutes."] | [
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Ground Beef & Vegetable Soup | ["ground beef", "carrots", "onion", "fresh green beans", "potatoes", "tomato sauce", "butter"] | ["Brown ground beef in deep pot with butter.", "While meat is browning, prepare the vegetables. Peel and cut the carrots and potatoes and snap the green beans. Tear the ends off and then snap them in half.", "After meat is thoroughly cooked and brown, add water ( depends on how much juice you want in the soup and how big the pot is ].", "After water is boiling, add the cleaned heirs of corn, snapped green beans, chopped carrots, chopped potatoes, and whole onion. Seasonings and can of tomato sauce as well.",
"Let boil for about 45 minutes or until the vegetables are tender (depends on the size you cut them].", "And then serve. Salt and pepper to taste."] | [
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Ryker's Island Oatmeal Raisin Cookies | ["flour", "baking soda", "baking powder", "rolled oats", "nutmeg", "cinnamon", "raisins", "salted butter", "canola oil", "brown sugar", "white sugar", "vanilla"] | "Melt butter half way in microwave.Add the wet ingredients to the dry and mix well with hands. Add organic raisins after and mix well again. Butter or use non stick pan and heat oven to 350 degrees. Make cookies into ball then break apart and stick back together with jagged part facing up. Watch cookies after 10 minutes as ovens vary in temps." | [
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Budget Bytes' Summer Vegetable Tian | ["olive oil", "yellow onion", "garlic", "zucchini", "potato", "tomatoes", "dried thyme"] | ["Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes].", "While the onion and garlic are sauteing, thinly slice the rest of the vegetables.", "Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.",
"Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown."] | [
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Budget Bytes' Italian Wonderpot | ["vegetable broth", "olive oil", "fettuccine", "frozen chopped spinach", "diced tomatoes", "onion", "garlic cloves", "dried basil", "dried oregano", "red pepper flakes", "cracked pepper", "feta cheese"] | ["Add four cups of vegetable broth to a large pot. Break the fettuccine in half to make stirring easier later, and then add it to the pot. Also add the canned tomatoes (undrained], olive oil, frozen spinach, onion (thinly sliced], garlic (thinly sliced], basil, oregano, red pepper, and some freshly cracked black pepper.", "Make sure the ingredients are submerged under the liquid, place a lid on top of the pot, and then turn the heat on to high. Allow the pot to come up to a full, rolling boil over high heat then remove the lid and turn the heat down to medium.",
"Allow the pot to continue to boil over medium heat, without a lid, for 10-15 minutes, or until the pasta is cooked and most of the liquid has been absorbed. Stir the pot every few minutes as it cooks to prevent the pasta from sticking to the bottom, but avoid over stirring which can cause the pasta to become sticky and mushy. The pot must be boiling the entire time.", "After the pasta is cooked, crumble the feta cheese over top and serve."] | [
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Budget Bytes' Chana Saag | ["olive oil", "onion", "garlic cloves", "fresh ginger", "curry powder", "cumin", "salt", "tomatoes", "frozen chopped spinach", "chickpeas", "evaporated milk", "water"] | ["Dice the onion and mince the garlic. Add both to a large skillet with the olive oil. Use a vegetable peeler or the side of a spoon to scrape the skin from the ginger. Once peeled, grate the ginger on a cheese grater straight into the skillet. Sauté the onion, garlic, and ginger over medium-low heat for about 5 minutes, or until the onion is soft and transparent. While these are cooking, dice the tomato.", "Add the curry powder and cumin to the skillet and continue to stir and cook for one minute more. Add the diced tomato and salt. Continue to cook for about five minutes more, or until the tomato has broken down and is no longer holding its diced shape.",
"Drain the chickpeas in a colander and give them a quick rinse. Add the rinsed chickpeas, frozen spinach, and a half cup of water to the skillet. Stir everything together and then bring it up to a simmer over medium heat. Let the mixture simmer for five minutes so that the flavors can meld and everything heats through.", "After five minutes most of the water should have simmered away. Turn the heat down a bit (medium-low] and add the evaporated milk. Depending on how thick you want the sauce, you can either just heat through or let it simmer until thickened. If you prefer a smoother Chana Saag, you can use an immersion blender to purée some of the mixture, or transfer half of it to a blender and carefully purée it.* I left mine chunky. Once it’s heated through, adjust the salt and curry powder to your liking."
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