White Chocolate-Raspberry Scones
Crispy on the top and fluffy in the center, these white chocolate raspberry scones make the perfect breakfast treat!

Set the oven to 375 degrees Fahrenheit (190 degrees C).

Cooking sheet greased.

In a sizable mixing bowl, combine the flour, sugar, baking powder, and baking soda.

Grate in the frozen butter and stir thoroughly to prevent butter from sticking to one another.

Add white chocolate chips and raspberries after stirring.

As you combine the yogurt, egg, vanilla extract, and lemon zest, be careful not to overmix the dough.

Dough should be put on a floured surface.

With a large biscuit cutter, cut out the scones, and arrange them on the baking sheet.

Bake for 18 to 20 minutes, or until golden in the preheated oven.

Scones should be taken out of the oven and covered in confectioners’ sugar.

Heat the oven’s broiler while positioning an oven rack about 6 inches from the heat source.

Ukrainian Baba’s Pork Roast
This old recipe features a favorite Ukrainian vegetable; beets. This give the roast an unusual red color. Serve with kasha or lokshyna (noodles).

Pat meat dry with a paper towel and rub with 2 tablespoons flour and salt.

Heat oil in a large Dutch oven over medium-high heat.

Brown meat on all sides.

Add the sliced onions cover and reduce heat to low.

Cook for about one hour adding a little water if necessary.

Turn meat twice during the roasting process.

Place beets in a saucepan with water to cover.

Bring to a boil over medium heat and cook until beets are tender.

Drain reserving liquid.

Chop beets into cubes and add to the roasting pan.

Add prunes and beet water cover and simmer for 5 minutes.

Cabbage Roll Soup for a Crowd
This filling cabbage roll soup serves a large number of people and freezes beautifully. It contains everything you would find in a cabbage roll.

Heat a large pot over medium-high heat and cook ground beef and pork until browned and crumbly about 5 minutes.

Season with 1 teaspoon salt and pepper.

Drain meat in a colander and set aside.

Heat olive oil in the same pot add onion and cook stirring occasionally until soft and translucent about 5 minutes.

Add garlic and cook until fragrant 1 minute more.

Quick-Baked Zucchini Chips
Breaded zucchini is baked until crisp and golden. A quick and healthy way to use some of your garden’s zucchini!

Preheat the oven to 475 degrees F (245 degrees C).

Grease a baking sheet with cooking spray.

Whisk egg whites in a small bowl.

Mix together bread crumbs Parmesan cheese and pepper in a shallow bowl.

Dip zucchini slices into egg whites then press into bread crumb mixture to coat.

Place on the prepared baking sheet.

Jamie’s Minestrone
After growing weary of the excessive salt content and dearth of vegetables in canned minestrone, I came up with this soup. I thought back to a huge bowl of minestrone at the “Sheepherder’s Inn” in Sacramento, California, that was bursting with flavorful vegetables. Excellent with a nice Merlot, romaine salad, and hearty bread!

In a large stock pot over medium-low heat heat olive oil and saute garlic for 2 to 3 minutes.

Add onion and saute for 4 to 5 minutes.

Add celery and carrots saute for 1 to 2 minutes.

Add chicken broth water and tomato sauce bring to boil stirring frequently.

If desired add red wine at this point.

Reduce heat to low and add kidney beans green beans spinach leaves zucchini oregano basil salt and pepper.

Simmer for 30 to 40 minutes the longer the better.

Fill a medium saucepan with water and bring to a boil.

Add macaroni and cook until tender.

Drain water and set aside.

Mom’s Carne Guisada
Bite-sized chunks of round steak are sauteed with cumin and garlic, then simmered in flour-thickened sauce with onions and bell peppers. Good over rice, noodles, or in burritos.

Garlic powder, cumin, salt, and pepper, to taste, should all be used to season the meat.

In a big skillet, heat the oil over medium-high heat.

When the meat has browned on all sides, add it and cook for 5 to 10 minutes.

Sauté for another minute after adding the flour and stirring well.

Add the water gradually, breaking up any lumps of flour as you go.

After that, add the green bell pepper and onion, lower the heat, and let the mixture simmer for 15 to 20 minutes.

Add pepper and salt to taste.

Herb-Marinated Tenderloin
The king of steaks is the filet mignon. It can be cut with a butter knife and is lean and tender. You can also add any flavor you like, and it will take it all in. This meal is ideal for special occasions.

Cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits.

Wrap the thyme sprigs around the fillet.

Store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours.

Preheat an outdoor grill for medium heat; lightly oil the grate.

Cut the tenderloin in half and season with salt and pepper.

Cook the fillets 4 to 6 minutes per side until no longer pink or to desired doneness.

Avocado and Black Bean Dip
A warm Cheddar cheese topping is added to warm avocado and black beans to create a vibrant and high-fiber dip. Serve with tortilla chips or pita.

Mix avocado black beans lime juice and garlic together in a microwave-safe bowl.

Sprinkle with Cheddar cheese.

Microwave dip on high until cheese is melted about 1 minute.

Season with sea salt if desired.

French Onion-Breaded Baked Chicken
Brushed with a mayo and garlic blend before they’re coated in French onion-seasoned bread crumbs, these quick and easy baked chicken breasts make a delicious weeknight meal.

Set the oven to 425 degrees Fahrenheit (220 degrees C).

In a bowl, combine dry soup mix and bread crumbs.

In an additional bowl, combine the garlic paste and mayonnaise.

For 20 to 30 seconds, microwave on high to thin consistency.

Chicken breasts should be brushed with the mayonnaise mixture.

Add the crumb mixture on top.

Set in a baking pan.

Cook chicken on the middle rack of a preheated oven for about 20 minutes, or until the juices run clear and the chicken is no longer pink in the center.

In the center, an instant-read thermometer should register at least 165 degrees Fahrenheit (74 degrees C)

Chocolate-Dipped Coconut Macaroons
The secret to Chef John’s moist, tender, chewy coconut macaroons, which are simple to make and bring to potlucks, is condensed milk and tempered chocolate.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

In a bowl, mix egg white, condensed milk, almond and vanilla extracts.

Stir everything together completely.

Add about 2 1/3 cups of coconut shreds.

Use a spatula to stir the mixture until it becomes sticky and holds together.

Scoop sorbet into balls using a spoon.

Roll the balls in the leftover coconut.

On a baking sheet lined with silicone, distribute the macaroons evenly.

For about 20 minutes, bake in the preheated oven until golden.

let cool for at least 20 minutes to reach room temperature.