RECIPES

from East Coast Keto 2  Eggs Florentine might sound like a lot to put together at first glance, but once you get the hang of this recipe and get used to the process, you’ll quickly realize how easy it is to make.   Baked eggs are also known as shirred eggs.  Our shirred eggs are baked […]

from Joe Barth’s Pepper  Ingredients: 1 pound flank steak, thinly sliced across the grain 3 Tablespoons soy sauce 1 Tablespoon Chinese rice wine 1 teaspoon sesame oil 1 Tablespoon black pepper, finely ground 2 Tablespoons oil 3 cloves garlic, minced 1 Tablespoon finely sliced ginger 1 onion, cut into wedges 1 red pepper, seeded and

from Food from Mama’s Table  I found this recipe, and made it as an adult, but Mama took it and made it many more times than I did.  A satisfying dish that looks nice on the table for company.  Serves 6-8 people, or 4 if really hungry grandsons, said Mama. Ingredients 3 cups cooked chicken

by Bev Penner of Prairie Oils & Vinegars Ingredients:8 c. peeled and sliced apples1 c. flour1/2 c. brown sugar1/2 c. white sugar2 sticks butter, cubed4 Tbsp. Cinnamon Pear Balsamic (or a little more to cover)2 Tbsp. Butter Olive Oil1 tsp. cinnamon Instructions: Peel and slice apples. Pour the Butter Olive Oil into the bottom of a 9×13

To assist you on making this delectable treat, Bonita provides this step-by-step video for the best pie ever… Makes one 9-inch pie  1/2 cup butter   3/4 cup white sugar  1 cup evaporated milk 3 large eggs  1 tsp vanilla  2 tbsp all-purpose white flour  11/4 cups unsweetened shredded coconut   Pinch sea salt  Preheat oven to

from Genuine Tea Serves 1 Ingredients 2 rooibos tea bags 1/3 cup boiling water 1 cup milk 1 cup frozen fruit ¼ tsp ginger ½ tsp lemon zest Instructions Place tea bags in boiling water and let steep for five minutes. Discard tea bags and let tea cool completely. Add all ingredients to your blender and blend until smooth. Nada’s

From Tawaw MAKES 4 TO 6 SERVINGS (AS A SIDE DISH) There’s so much boiled food in Indigenous cuisine—it’s one of the main food preparation techniques. This dish is a fancy version of so much of the simple, boiled food that our communities eat, yet it’s an example of how truly good simple can be.

From Tawaw The perfect dish for a fall feast! MAKES 2 SERVINGS | SPECIAL EQUIPMENT: LARGE STOCKPOT OR 8-QUART / 7 . 5 – L F O O D – S A F ECONTAINER; ROASTING PAN Pheasants are not native to North America—they were introduced from Asia in the early 1800s — but they’re now

On page 187, Lenore (Lost Feast) decides to make Dan a poached pear with chocolate drizzle. I asked Lenore if she had a recipe for this delectable treat and this was her reply: It was recipe 4685 in Escoffier's Guide Culinaire, invented in 1864 and named after a popular operetta. I don’t really follow a

from One Bowl at a Time Serves 4 as a main dish Feel free to enjoy this dish as is, or top each portion with some pieces of cooked chicken or steak, and fold in cooked peas.  If you can’t find dried shiitakes, substitute any other dried mushrooms – such as morels or chanterelles, or