Recipes

Coconut-infused Carrot-Lemongrass Bisque

Coconut-infused Carrot-Lemongrass Bisque

Indulge in the velvety richness of this Carrot-Lemongrass Bisque, kissed with coconut milk and a hint of citrus.
Couverts5
Total time 45 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Spoon 1 tablespoon of coconut milk into a small bowl and set aside.
  • In a large saucepan, simmer the remaining coconut milk, carrots, lemongrass, ginger, garlic, chile, and 3.
  • 5 cups of water over medium-low heat until the carrots are tender, approximately 20 minutes.
  • Discard the lemongrass.
  • Using a blender, puree the soup until smooth.
  • Strain the pureed soup using a fine-mesh strainer to achieve a silky texture, discarding any solids in the strainer.
  • Season the soup to taste.
  • Ladle the bisque into bowls and drizzle with the reserved coconut milk.

Notes & Wine Advice

Serve with lemon wedges for a citrusy finish.

Nutrition values

Calories: 180 kcal
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Course; Soup

Pink Peppercorn Deviled Eggs with Microherbs

Pink Peppercorn Deviled Eggs with Microherbs

Elevate the classic deviled eggs with a delightful twist of pink peppercorn mayo and a sprinkle of vibrant microherbs.
Couverts24
Total time 30 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a bowl, combine mayonnaise, 2 tablespoons of chopped fresh chives, crushed pink peppercorns, lemon zest, and lemon juice.
  • Season the mixture to taste.
  • Spread the prepared mayonnaise mixture on the halved hard-boiled eggs.
  • Garnish each deviled egg with a generous sprinkle of microherbs, remaining chopped chives, and additional crushed pink peppercorns.
  • Finish by delicately garnishing with a touch of flaky sea salt.
  • Serve chilled and enjoy the delightful flavors of these Pink Peppercorn Deviled Eggs.
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Course; Appetizer / Eggs / Snack / Starters

Garlicky Kale Quesadilla Club

Garlicky Kale Quesadilla Club

Elevate your quesadilla game with the bold flavors of garlicky kale, cilantro, and Monterey Jack.
Couverts4
Preparation 20 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a skillet, sauté chopped garlic and sliced red jalapeño chile in olive oil over medium heat.
  • Stir often until fragrant and slightly golden.
  • Add the packed baby kale to the skillet and cook until wilted.
  • This should take about 3-4 minutes.
  • Toss in fresh cilantro leaves and cook briefly until they just start to wilt.
  • Lay a flour tortilla in the skillet and sprinkle a portion of grated Monterey Jack cheese over one half of the tortilla.
  • Spoon a generous amount of the garlicky kale mixture over the cheese.
  • Fold the tortilla in half, creating a half-moon shape.
  • Press down gently with a spatula.
  • Cook until the cheese is melted and the tortilla is golden brown, approximately 2-3 minutes per side.
  • Repeat the process for the remaining tortillas.
  • Once cooked, cut each quesadilla into 4 wedges.
  • Serve with guacamole and lime wedges for a delicious Quesadilla Club experience
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Course; Lunch / Tortilla

Susan’s Soft and Chewy Chocolate Chip Cookies

Susan’s Soft and Chewy Chocolate Chip Cookies

Indulge in the softer and chewier texture of these delightful chocolate chip cookies, a creation from Susan S. Grossman in Canton, Ohio.
Couverts5 dozen cookies
Total time 40 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 350°F (175°C).
  • Sift the flour before measuring, then sift again with the baking soda and salt.
  • Set aside.
  • In a large bowl, combine the margarine, granulated sugar, light brown sugar, vanilla, and water.
  • Beat with an electric mixer for about 2 minutes until creamy.
  • Add the eggs and beat until fluffy.
  • While gradually adding the sifted ingredients, beat with the electric mixer for about 2 minutes until very well blended.
  • Stir in the semisweet chocolate chips.
  • Drop heaping teaspoonfuls of dough onto lightly greased baking sheets.
  • Bake on the middle oven rack for 10 to 12 minutes, or until the cookies are lightly browned and slightly crisp on the bottom.
  • They may seem slightly undercooked; do not overbake.
  • Cool for 1 minute on the baking sheets, then transfer the cookies to paper towels to cool completely.
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Course; Chocolate / Coockies / Biscuit

Buttery Delight Chocolate Chip Cookies

Buttery Delight Chocolate Chip Cookies

Richard MacDonald’s signature cookies with a rich buttery flavor and crispy texture.
Couverts3 dozen cookies
Total time 30 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 350°F (175°C).
  • Grease the baking sheets with margarine.
  • Sift the flour before measuring, then sift again with the baking soda and salt.
  • Set aside.
  • In a large mixing bowl, cream the unsalted butter.
  • Gradually add the sugars, continuing to beat until the mixture is creamy.
  • Beat in the egg and vanilla.
  • Stir in the sifted ingredients, followed by the nuts and chocolate chips.
  • Drop teaspoonfuls of dough onto greased baking sheets, spacing the cookies well apart.
  • Bake for 8 to 10 minutes or until golden brown.
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Course; Chocolate / Coockies / Biscuit

Classic Orchards Chocolate Chip Cookies

Classic Orchards Chocolate Chip Cookies

The timeless treat for any classic occasion.
Couverts9 dozen cookies
Preparation 20 minutes
Preparation time:8 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a bowl, combine the flour, baking soda, and salt.
  • Set aside.
  • In a large bowl, cream the margarine with a large wooden spoon.
  • Add the brown and granulated sugars, continuing to cream until well blended.
  • Beat in the eggs, one at a time, and the vanilla.
  • Mix in the dry ingredients, using your hands to blend them well.
  • Gently stir in the semisweet chocolate chips.
  • Drop heaping tablespoonfuls of dough onto parchment-lined cookie sheets.
  • Bake for about 8 minutes.
  • Be careful not to overcook.
  • Place the baking sheet on a rack to allow air circulation under the cookies as they cool, or slide parchment paper, with the cookies still in place, onto racks to cool.
  • Once completely cool, store the cookies tightly covered.
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Course; Chocolate / Coockies / Biscuit

Decadent Double Chocolate Delight Cookies

Decadent Double Chocolate Delight Cookies

Elevating the classic chocolate-chocolate chip cookies with a hint of peanut butter.
Couverts9 dozen
Preparation 25 minutes
Preparation time:8 minutes
Deel op Facebook Print Recipe

Ingredients

For Peanut Butter Chocolate-Chocolate Chip Variation:

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
  • Set the mixture aside.
  • In a separate bowl, cream the margarine with a wooden spoon.
  • Gradually beat in the granulated and brown sugars, creaming until well blended.
  • If making the peanut butter variation, cream 1 cup of peanut butter with the margarine before adding the sugars.
  • Beat in the eggs, one at a time, and the vanilla.
  • Stir in the dry ingredients, combining them well with your hands to avoid overmixing.
  • Add the chocolate chips.
  • For the peanut butter variation, add the peanut butter and blend well into the dough.
  • Drop heaping tablespoonfuls of dough onto parchment-lined cookie sheets.
  • Bake for about 8 minutes.
  • Be cautious not to overcook.
  • Place the baking sheet on a rack to allow air circulation under the cookies as they cool, or slide parchment paper, with the cookies still in place, onto racks to cool.
  • Once completely cool, store the cookies tightly covered.
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Course; Chocolate / Coockies / Biscuit

Homemade Classic Chocolate Chip Cookies

Homemade Classic Chocolate Chip Cookies

Couverts4 dozen cookies
Preparation 20 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Preheat your oven to 375°F (190°C).
  • Line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and sea salt.
  • Set aside.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Gradually add the flour mixture to the wet ingredients, stirring until just combined.
  • Gently fold in the semisweet chocolate chunks and toasted nuts.
  • Drop rounded tablespoonfuls of dough onto the prepared baking sheets, leaving enough space between each cookie.
  • Bake for 9 to 11 minutes, or until the edges are golden brown.
  • The centers should still be soft.
  • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
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Course; Chocolate / Coockies / Biscuit

Hearty Potato-Beet Delight

Hearty Potato-Beet Delight

Couverts6
including beet marinating time 2 hours
Deel op Facebook Print Recipe

Ingredients

Instructions

  • For fresh beets, place them in a medium saucepan with cold water to cover.
  • Cover and bring to a simmer over low heat.
  • Cook for about 1 hour or until tender when pierced with a knife, replenishing the water if necessary.
  • Drain.
  • (If using canned beets, drain and let dry on paper towels.
  • ) Peel and cut into cubes.
  • Place in a medium bowl, add apple cider vinegar, and stir to combine.
  • Let sit for 1 hour.
  • Meanwhile, place the potatoes in a medium saucepan, add cold water to cover, and salt.
  • Cover and bring to a simmer over low heat.
  • Cook for about 20 minutes or until tender when pierced with a knife.
  • Drain and let cool slightly.
  • Peel and cut into cubes.
  • Place the beets in a serving dish or in individual dishes.
  • Scatter the potatoes over the beets and season with salt and pepper.
  • Lightly spread mayonnaise over the potatoes.
  • Sprinkle with the sliced eggs and serve at room temperature.
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Course; Salad
Cuisine; European / Spain
Diets; Vegetarian

Blue Cheese-Infused Endive Cups

Blue Cheese-Infused Endive Cups

Couverts4
Preparation 15 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a medium bowl, mash the blue cheese with a spoon until smooth.
  • Add the mayonnaise and mix well.
  • Spread 2 teaspoons of the cheese mixture on the green end of each endive leaf.
  • Arrange 4 to 6 leaves on individual serving plates, green tips facing outward.
  • Sprinkle with chopped parsley for garnish.
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Course; Cheese / Salad
Cuisine; European / Spain
Diets; Vegetarian