Salmon and Potato Pie
This recipe for French-Canadian salmon pie has been handed down through many generations and is a family favorite. It’s a straightforward dish that goes well with béchamel sauce.

Preheat the oven to 400 degrees F (200 degrees C).

Line a 9-inch deep-dish pie pan with one pie crust.

Set second pie crust aside.

Bring a large pot of salted water to a boil.

Add potatoes and cook until tender but still firm about 15 minutes.

Drain cool and chop.

In a medium saucepan cook onions garlic and butter over medium heat until onions become transparent.

Add onion mixture salmon and thyme to cooked potatoes.

Mash all together with milk adding just enough to bring about a mashed potato consistency.

Season with salt and pepper.

Spread evenly into the bottom pie crust.

Bithia’s Doro Wat
With handkerchief-soft injera to sop up every last bit, Bithia Fikru Anderson’s doro wot, a hearty, saucy bone-in chicken stew infused with warm spices, ginger, and garlic, is served.

Pierce chicken thighs and drumsticks in a few spots with a knife; rub with ginger and garlic to coat.

Heat 2 tablespoons niter kibbeh in a deep 12-inch skillet or Dutch oven over medium-high heat.

Arrange chicken pieces in a single layer and sear until browned about 3 minutes per side.

Transfer to a plate.

Microwave Spaghetti Squash
Learn how to cook spaghetti squash in the microwave with this easy recipe. A much easier and quicker method than waiting for it to roast in the oven!

Carefully cut stem end off spaghetti squash.

Poke a few small slits in squash in a dotted line where you plan to slice squash.

Carefully cut between the slits until squash is cut in half.

Scoop out seeds and pulp.

Place squash in a 9×13-inch microwave-safe dish cut-side down.

Pour water into the dish so it is at least 1/2 inch deep.

Microwave on High until skin is soft and can be pierced with a fork 12 to 15 minutes.

If the dish is too big to rotate turn off the turntable and rotate the dish halfway through.

Air Fryer Root Vegetables with Vegan Aioli
Parsnips, carrots, baby red potatoes and red onion are combined with garlic and rosemary, cooked in the air fryer, and served with a vegan aioli.

Combine mayonnaise garlic lemon juice salt and pepper in a small bowl for the garlic aioli; place in the refrigerator until ready to serve.

Preheat the air fryer to 400 degrees F (200 degrees C) if your air fryer manufacturer recommends preheating.

Combine olive oil rosemary garlic salt and pepper in a small bowl; set aside to allow the flavors to mingle.

Combine parsnips potatoes carrots and onion in a large bowl.

Add olive oil-rosemary mixture and stir until vegetables are evenly coated.

Place a portion of vegetables in a single layer in the basket of the air fryer then add a rack and another layer of vegetables.

Air fry for 15 minutes.

Crispy Coated Cajun Fries
Potatoes are deep-fried until crispy after being dusted with a hot mixture of corn flour and Cajun seasoning. Very straightforward and crunchy.

Place cut potatoes into a large bowl of cold water.

Soak for 10 minutes.

In a large resealable plastic bag combine the corn flour corn meal and Cajun seasoning.

Shake the bag to blend.

Drain the potatoes but leave them wet.

Place the fries in the plastic bag with the seasoning and shake to coat.

Heat the oil in a deep-fryer to 375 degrees F (190 degrees C).

Cook fries in hot oil for 7 to 10 minutes or until golden brown.

Remove from the fryer to paper towels to drain.

Season with a small amount of salt.

Air Fryer Roasted Garlic
Roast garlic in the air fryer for a quick and easy way to add flavor to lots of dishes. Add to pasta sauces, mashed potatoes, or use for garlic toast.

Set the air fryer to 380 degrees Fahrenheit (190 degrees C).

Garlic should have the top cut off and be placed on a square of aluminum foil.

Wrap the foil tightly around the garlic.

Add salt and pepper and drizzle with olive oil.

Forming a pouch, fold foil ends over the garlic.

Garlic is air-fried for 16 to 20 minutes, or until soft.

Due to hot steam escaping, carefully open the foil pouch.

Cranberry Relish I
Classic cranberry relish for your holiday table.

In a food processor, mince the orange.

In a large saucepan, combine the sugar and cranberries.

For about 10 minutes, stir and cook the cranberries over medium heat until they just start to pop.

In a bowl, combine the cranberries with the apricot preserves and stir until smooth.

Lemon juice, crushed pineapple, and chopped orange are stirred in.

Refrigerate with a cover until very cold.

Venison Burger and Steak Chili
This is a delectable chili made with black beans, venison, and some sweet Italian sausage.

Cook sausage in a large skillet over medium-high heat until crumbled and browned; place into a large Dutch oven.

Sear venison cubes until well browned; add to sausage.

Add ground venison and cook until crumbly and no longer pink; place into Dutch oven.

Heat olive oil in the skillet over medium-high heat.

Stir in the mushrooms and cook until soft about 2 minutes.

Stir in onion and garlic cook until the onion is translucent about 2 minutes.

Add the green and red peppers red chile pepper and jalapeno; cook until softened then add to Dutch oven.

What (Chocolate) Dreams Are Made Of Cake
This decadent cake has four layers of chocolate yumminess. With chocolate mousse, chocolate custard, and a rich chocolate ganache over a layer of chocolate cake, your friends and family will thank you for all your efforts.

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour two 9-inch round baking pans.

Mix cake mix 1 cup water oil and eggs in a large bow until well blended.

Pour batter into prepared baking pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean 26 to 31 minutes.

Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Slice one cakes in half horizontally and place one half in a 10-inch springform pan.

Save remaining 3/4 cake for another use.

Better Peanut Butter Sandwich
This is a great version of your basic peanut butter sandwich! Applesauce is used in place of jelly. Kids love it, and it has less sugar than regular jelly so it is much better for you.

Spread peanut butter on one slice of bread and applesauce on the other slice.

Place them together cut in half and serve.