not set

Pumpkin Fudge Torte

FOR THE TORTE:

up/170 gramsrams unsalted butter (1 1/2 sticks)

dark brown sugar

up/45 gramsrams unsweetened cocoa powder preferably Dutch-process

easpoonfine sea salt

pumpkin purée (not pumpkin pie f

eggs

up/95 gramsrams all-purpose flour

FOR THE PUMPKIN CREAM:

heavy cream

confectioners’ sugar

pumpkin purée (not pumpkin pie fi

vanilla extract

Pumpkin pie spice or cinnamon

School Lunches

Cucumbers Lasts a week for lunches

Blueberries

Applesauce

Tortillas

Lunch meat

Cheese

This is a tasty way to use leftover roast or steak and get a delicious supper on the table in about a half-hour. The warm, rich taste of this mushroom soup is sure to please. —Ginger Ellsworth of Caldwell, Idaho

Beefy Mushroom Soup

onion

mushrooms

butter

all-purpose flour

beef broth

roast beef

garlic powder

paprika

pepper

salt

hot pepper sauce

mozzarella cheese

Fluffy cornbread goes great with, well, ANYTHING! So we couldn't help ourselves but to add it to this filling, delicious chili bake, perfect for fall nights or anytime you just need something comforting and warm in your tummy.

Layered Cornbread Bake 

Extra virgin olive oil

85% Lean ground beef

Garlic

All-purpose flour

Salt

black pepper

Chili powder

Fire-roasted diced tomatoes

Tomato paste

Worcestershire sauce

Beef broth

Frozen peas

Frozen corn

15-ounce box Cornbread mix

Shredded Mexican blend or pepper jack cheese optional

https://cdn.jwplayer.com/videos/crO1u6QX-wnhMYNSL.mp4

Fluffy cornbread goes great with, well, ANYTHING! So we couldn&#39;t help ourselves but to add it to this filling, delicious chili bake, perfect for fall nights or anytime you just need something comforting and warm in your tummy.

Layered Cornbread Bake

Chicken & Blended Brassica Stir Fry

Egg beaten

Tapioca starch

Salt/Pepper

chicken

Coconut aminos

sesame oil

Rice vinegar

1-2 inch Fresh ginger root, grated

Chinese 5 Spice

Turmeric

Brussels sprouts washed and thinly sliced

Kale

Coconut oil divided

Sesame seeds

Sriracha

Cabbage

Chicken broth

Pancit Bihon ( Filipino Fried Rice Noodle )

Chicken

Rice vermicelli About 7 ounces Bihon or thin rice sticks

Onion Cut thin slices

Garlic Finely chopped

Carrot Julienne

Cabbage About 3.5 oz Cut thin slices

10-12 Mangetout Snow peas/ sugar snap peas

Red bell pepper

vegetable oil

tsp Soy sauce

tsp Black pepper

tbsp Soy Sauce Regular all-purpose soy sauce

tsp Dark soy sauce Optional

Water Add more water if needed

Sugar

Chicken bouillon Or chicken/vegetable stock c

Crispy Shredded Orange Beef

Beef

Onion

Corn starch or potato starch

tbsp Oil vegetable oil

Egg white

Vegetable oil

sesame seeds

onions

tbsp Soy sauce light soy sauce or all-purpose soy sauce

tsp White pepper powder

tsp Baking Soda

Sesame oil

tbsp Light soy sauce

Brown sugar

Orange juice fresh

Chicken stock stock

tsp Corn Starch or potato starch

tsp Orange Zest

Spicy Garlic Prawn Pasta

150 gram Spaghetti About 5.3 oz

tsp Chilli flakes Dried

tbsp Butter Unsalted butter

Olive oil

2-3 tbsp Parsely Finely chopped

juice lemon juice

Or salt

tsp Black pepper Or add

Reserved pasta water Boiled pasta cooking water

Courgette and Sweetcorn Fritters

Courgette About 300 gram

150 gram Sweetcorn kernels About 5.3 oz Frozen, tinned

Plain flour

Eggs

tsp Baking powder

Garlic Finely chopped/minced

Olive oil Or vegetable canola, sunflower oil, etc

tbsp Mayonnaise

Greek yoghurt

Chili pepper Finely chopped

Lime juice Or lemon juice

tsp Grated garlic

Salt and pepper

15-Minute Easy Yakisoba ( Stir Fried Japanese Noodles )

150 g Boneless chicken breast/thigh (5.5 oz) cut thin sl

300 g Yakisoba noodles (10.5

carrot

Cabbage leave cut small squares

mushroom

tbsp Vegetable oil oil

tbsp Oyster sauce

tbsp Soy sauce Japenese all-purpose soy sauce

tbsp Tomato ketchup

Water

Japanese red ginger pickle optional

Chinese Five Spice Chicken

Whole Chicken About 1.5 kg/53 ounces (skin-on chicken cut

tbsp Dark soy sauce

tsp White pepper powder Or black pepper

tsp Chinese five spice powder

tbsp Shao Xing Wine

Ginger

Spring onions white part

Honey

tsp Cooking oil vegetable or neutral flavour oil

Leftover sauce from chicken marinade

Chinese restaurants and takeout favourite salt and pepper squids recipe made with succulent squids/calamari with crispy coating and flavourful salt and chilli seasonings.

Crispy Salt and Pepper Squids

250 gram Squids (Or calamari cleaned

(fine

Pepper

Shao Xing wine (Chinese cooking rice wine

tbsp Egg white (About half egg white)

2-3 tbsp Corn starch (Or potato starch)

tbsp Corn starch (or potato starch)

tbsp Plain flour (all-purpose flour)

Baking powder

Sichuan peppercorns (Medium

Cloves Garlic (Finely chopped)

2-3 Spring onions (Cut thin slices)

Chilli peppers (Red & green hot/mild minced)

(Or salt

¼ tsp Black pepper (Freshly ground black or white

Chicken powder (Or Msg

Spinach and Goat Cheese Stuffed Chicken

goat cheese

spinach

lemon zest

red pepper flakes

chicken breasts 6-8 oun

Kosher salt

vegetable oil oil

unsalted butter

shallot minced

white wine or chicken stock

lemon juice

basil leaves

balsamic glaze

Easy homemade Korean  Vegan Japchae recipe with sweet poato noodles, vegetables, and simple 3 ingredients sauce. Perfect for a quick lunch or light dinner and ready in 20 minutes!

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