Snert (Split Pea Soup)

Snert (Split Pea Soup)

Snert (Split Pea Soup)
A hearty split pea soup made in the slow cooker with ham hock, bacon, and potatoes. The name of the soup is Dutch.

Place dried split peas ham hock and bacon into slow cooker; pour in chicken broth and 3 1/2 cups water.

Cover cooker and cook on High until peas are tender and broken apart 3 to 4 hours.

Stir in more water as needed to prevent soup from burning on the bottom.

Stir occasionally throughout cooking.

Stir potatoes carrots leek onion celery and garlic into soup; mix in more water if needed.

Cover and cook soup on High for 2 more hours.

Season with salt black pepper thyme nutmeg and cloves; mix sausage slices into soup.

Cover and cook 2 more hours to blend the flavors.

Vegan Butternut Squash Soup

Vegan Butternut Squash Soup

Vegan Butternut Squash Soup
Try this main dish that is entirely vegan: Flavorings for the creamy butternut squash soup include ginger, onions, and sweet maple syrup.

Over medium heat, warm the olive oil in a sizable saucepan.

Include ginger, garlic, and onions.

For about 5 minutes, cook and stir until browned.

Add 1/2 teaspoon of salt, allspice, and nutmeg.

cinnamon, cloves, cumin chili flakes, paprika, and coriander.

Add the celery, carrots, and butternut squash.

Just cover with water after adding it.

Bring soup to a boil by turning up the heat.

Reduce heat and simmer for 30 to 45 minutes, or until all vegetables are tender to the fork.

Soup is placed halfway into a blender.

With a potholder, cover the container and secure the lid.

Pulse the food a few times before blending.

Refill the saucepan with this.

Continue with the remaining soup.

Add the final 1 teaspoon of salt, the maple syrup, and the apple cider vinegar.

Sweet Potato Pan Dumplings with Bacon Butter

Sweet Potato Pan Dumplings with Bacon Butter

Sweet Potato Pan Dumplings with Bacon Butter
Chef John brings starchy sweet potato and tangy goat cheese together to make these crispy pan dumplings that are fried in a simple bacon butter.

Place sweet potato on a microwave-safe plate.

Poke holes all over and microwave until completely tender 8 to 10 minutes.

Let cool briefly.

Cut sweet potato in half and scoop flesh into a bowl.

Mash thoroughly while still warm.

Add egg goat cheese black pepper cayenne pepper and salt.

Whisk until well combined.

Add flour; mix with a spatula until no dry spots remain.

Cover dough in plastic wrap and refrigerate for at least 1 hour.

Melt butter in a saucepan over medium heat.

Add bacon.

Cook and stir until bacon is just starting to crisp 3 to 5 minutes.

Boozy Banana Bread

Boozy Banana Bread

Boozy Banana Bread
An excellent “boozy” banana bread is made with lots of ripe bananas and a hint of amaretto liqueur; it tastes even better when accompanied by butter.

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

Apply cooking spray to a loaf pan.

In a bowl, combine flour, salt, and baking soda.

In a different bowl, combine the bananas, brown sugar, butter, eggs, almond extract, and amaretto.

Add the flour mixture and mix for about a minute, just to incorporate the flour.

Mixture should be poured into the prepared loaf pan.

Cook in the preheated oven for about an hour, or until a toothpick inserted in the center comes out clean.

Let stand for around 30 minutes before serving.

Cheese Stuffed Manicotti

Cheese Stuffed Manicotti

Cheese Stuffed Manicotti
This filling dinner features three-cheese manicotti baked in a hearty, beefy tomato sauce.

Heat a large skillet over medium-high heat.

Cook and stir beef onion and roasted garlic in the hot skillet until browned and crumbly 5 to 7 minutes.

Continue to simmer until pan juices evaporate about 10 minutes more.

Add diced tomatoes tomato paste sugar 1 1/2 teaspoons salt oregano thyme bay leaf 1/2 teaspoon pepper and garlic salt; bring to a boil.

Reduce heat to medium-low and simmer until flavors blend about 30 minutes.

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

Bring a large pot of lightly salted water to a boil.

Cook manicotti in the boiling water stirring occasionally until cooked through but firm to the bite about 8 minutes.

Drain and cool slightly.

Delicious Gluten-Free Pancakes

Delicious Gluten-Free Pancakes

Delicious Gluten-Free Pancakes
A delicious gluten-free pancake with a consistency and taste comparable to those made with wheat flour.

Rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum should all be combined or sifted together in a bowl.

Add eggs, water, and oil; stir until well combined and very few lumps remain.

Vanilla or Chocolate Tuiles

Vanilla or Chocolate Tuiles

Vanilla or Chocolate Tuiles
For cookies made with vanilla or chocolate frosting, use this tuile recipe. The buttery, thin cookies are formed while they are still hot. You can make dessert cups out of them or use them as an ice cream garnish.

Beat butter and sugar together with an electric mixer on medium-high speed.

Beat in the egg whites one at a time.

Beat in the vanilla.

Lower the speed and add flour or flour-cocoa mixture (see Cook’s Note) and mix until just combined.

Do not overmix.

Cover bowl and chill for at least 1 hour.

Preheat the oven to 325 degrees F (165 degrees C).

Spicy Turkey Chili

Spicy Turkey Chili

Spicy Turkey Chili
Turkey, kidney beans, chili seasoning and green chiles are popped in a slow cooker with tomatoes and tomato sauce in this easy chili.

In a slow cooker combine turkey beans tomatoes chili seasoning chile peppers tomato sauce onion and water.

Cook on low 3 to 4 hours.

Serve hot.

Apple Butter VI

Apple Butter VI

Apple Butter VI
This is a tasty recipe that I got from my mom. As a child, I used to eat it on hot buttered toast. It’s so easy to make, and it tastes great!

In a 5 quart saucepan bring apple cider and apples to a boil.

Reduce heat.

Cover and stirring often simmer 10 minutes or until the apples are very tender.

Sieve the mixture through a strainer or food mill then return to simmer in the saucepan.

Stir sugar and brown sugar into the mixture.

Simmer uncovered 2 hours stirring often until the mixture reaches a spreadable consistency.

Transfer to sterile containers and refrigerate or freeze until serving.

Tito’s Bloody Mary

Tito's Bloody Mary

Tito’s Bloody Mary
A classic brunch cocktail, our DIY variation packs some heat. If your guests start sweating, definitely do not apologize.

Simply fill a glass with ice, Tito’s Handmade Vodka, and the bloody mary mix.

Stir and garnish as desired.