MULLED WINE RECIPE

Mulled Wine

Mulled Wine Ingredients:

To begin, gather your ingredients. For this mulled wine recipe, you will need:

• Wine: Red or white, you pick. And definitely nothing expensive, since the mulling spices and citrus will be the dominant flavors here.


• Citrus: Oranges (or clementines) are classic here, but feel free to add lemons or limes for color.


• Cinnamon: I love the look of sticks, but you could whisk in some ground cinnamon if that’s what you have on hand.


• Other spices: These vary from country to country, but I cloves and star anise are my favorites, plus occasionally a few pods of cardamom.


• Sweetener: Feel free to add your favorite sweetener to taste. Sugar is classic, but I prefer a few tablespoons of maple syrup or honey.


• Extra liqueur: Similar to sangria, it’s also traditional to spike your mulled wine with an extra bit of liqueur, if you’d like. I like a bit of brandy, but any favorite liqueur will do here. (Or again, you can nix this step too.)

How To Make Mulled Wine:

Also, I tend to traditional just simmer my mulled wine on the stove. But it’s also easy to make in the slow cooker or even Instant Pot, if you prefer. The rule of mulled wine is just to be sure that it does not boil, so that you don’t accidentally boil off the alcohol. ;)

Just simmer for at least 15 minutes, or up to 3 or 4 hours, so that all of those delicious flavors can come together. Then strain out the spices, and serve warm…

…topped with any of your favorite garnishes, if desired.

So simple, and so delicious. Enjoy, everyone!

BEEF ROAST RECIPE

Perfect Pot Roast

Ingredients

Salt and freshly ground black pepper

One 3- to 5-pound chuck roast

2 or 3 tablespoons olive oil

2 whole onions, peeled and halved

6 to 8 whole carrots, unpeeled, cut into 2-inch pieces

1 cup red wine, optional

3 cups beef broth

2 or 3 sprigs fresh rosemary

2 or 3 sprigs fresh thyme

Directions

1. Preheat the oven to 275 degrees F.


2. Generously salt and pepper the chuck roast.


3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.


4. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.


5. If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.


6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.


7. Add in the onions and the carrots, along with the fresh herbs.


8. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

CREAM OF CELERY SOUP

Celery soup

Ingredients

Olive oil

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Celery

A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

Method

Heat the oil in a large saucepan over a medium heat, tip in the celery, garlic and potatoes and coat in the oil. Add a splash of water and a big pinch of salt and cook, stirring regularly for 15 mins, adding a little more water if the veg begins to stick.

Pour in the vegetable stock and bring to the boil, then turn the heat down and simmer for 20 mins further, until the potatoes are falling apart and the celery is soft. Use a stick blender to purée the soup, then pour in the milk and blitz again. Season to taste. Serve with crusty bread.

TACO IN A BAG

Walking Tacos

Ingredients

• 1 pound ground beef


• 1 envelope reduced-sodium chili seasoning mix


• 1/4 teaspoon pepper


• 1 can (10 ounces) diced tomatoes and green chiles


• 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)


• 5 packages (1 ounce each) corn chips


• Toppings: Shredded cheddar cheese, sour cream and sliced green onions

Directions

• In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in chili seasoning mix, pepper, tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes, stirring occasionally.


• Just before serving, cut open corn chip bags. Add beef mixture and toppings.

SPAGHETTI MEAT SAUCE

Method

Put a large saucepan on a medium heat and add 1 tbsp olive oil.

Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.

Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.

Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.

Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.

Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.

Add the 75g grated parmesan, check the seasoning and stir.

When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.

Drain the spaghetti and stir into the bolognese sauce. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

Savory Crepes

Ingredients

1 cup all-purpose flour

1 1/2 cups whole milk, divided use

1/4 teaspoon sea salt

1/8 teaspoon ground black pepper

3 tablespoons unsalted butter, melted, plus whole butter for cooking crepes

Directions

1. Whisk together the flour, eggs, 1/2 cup milk, salt and pepper in a large bowl. Continue whisking until you have a smooth batter. Add the remaining cup of milk and stir well to combine. Cover the bowl and place it in the refrigerator to chill the batter for at least 30 minutes or several hours.


2. Melt the butter in a small saucepan over medium heat. Just before you are ready to make the crepes, whisk in the melted butter. The batter should be the consistency of heavy cream; if it is too thick, add milk slowly while whisking constantly until it is the right texture.


3. Heat a 9-inch non-stick skillet or crepe pan over medium heat. Melt a teaspoon of butter in the pan or spray with vegetable spray and heat the pan until a drop of water "dances" across the surface.


4. Using a ladle or a measuring cup with a lip, pour about 1/4 to 1/3 cup of the batter into the pan. Hold the pan with 1 hand and pour the batter in with the other. Swirl the pan while pouring so that the batter covers the pan thinly and evenly for each crepe. Pour off any excess batter. Try not to leave any holes. After the first few crepes you will know exactly how much batter your pan will hold.


5. Cook the crepe over medium-high heat until the edges turn brown, about 15 seconds. Flip the crepe using a small spatula and your fingers. Cook on the second side for another 10 to 15 seconds. The second side will not be as evenly browned as the first side. Remove the pan from the heat and invert it over a warm plate to stack the crepes. Keep warm until ready to use. Continue making crepes with remaining batter, adjusting the heat as needed.


6. If not using immediately, place a square of waxed paper between each 1, place in a resealable plastic bag and store in the refrigerator. Crepes can be refrigerated for up to 2 days or frozen for several months. Reheat uncovered in a low oven (250 degrees) for 15 minutes or until warm. Fill with your favorite filling.

BEEF TIPS RECIPE

Ingredients

• 1/2 pound sliced baby portobello mushrooms


• 1 small onion, halved and sliced


• 1 beef top sirloin steak (1 pound), cubed


• 1/2 teaspoon salt


• 1/4 teaspoon pepper


• 2 teaspoons olive oil


• 1/3 cup dry red wine or beef broth


• 2 cups beef broth


• 1 tablespoon Worcestershire sauce


• 2 tablespoons cornstarch


• 1/4 cup cold water


• Hot cooked mashed potatoes

Directions

• Place mushrooms and onion in a 3-qt. slow cooker. Sprinkle beef with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat; brown meat in batches, adding additional oil as needed. Transfer meat to slow cooker.


• Add wine to skillet, stirring to loosen browned bits from pan. Stir in broth and Worcestershire sauce; pour over meat. Cook, covered, on low 6-8 hours or until meat is tender.


• In a small bowl, mix cornstarch and cold water until smooth; gradually stir into slow cooker. Cook, covered, on high 15-30 minutes or until gravy is thickened. Serve with mashed potatoes.

RED LENTIL RECIPE

Ingredients

Olive oil

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Chorizo

A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

Onion

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

Carrot

The carrot, with its distinctive bright orange colour, is one of the most versatile root…

Yogurt

Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

Method

Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.

Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.

HASHBROWN RECIPE

Hash browns

Ingredients

• 4 medium floury potatoes, peeled (like Maris Piper or King Edwards)


• 1 medium onion


• 1 egg, beaten


• salt and pepper


• vegetable oil, for frying

Method

Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.

Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients well.

Heat a good glug of oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side.

CAKE DONUT RECIPE

Homemade Cinnamon Cake Donuts

Tips for making the Best Cake Donuts

Make sure your dough is soft and a little sticky, (if too sticky just add a little more flour). Dough should be wrapped in plastic and chilled for about one hour.

If you are using a medium heavy pot for frying then fill the pot with approximately two inches of vegetable oil (I use an oil for frying).

And make sure to heat your oil using a candy thermometer to 360-370F (180-185C), and be sure to keep it as close to this temperature as possible while frying the donuts.

Higher will only cook the donuts on the outside much too quickly, therefore the inside will not be done. Cooking too low a temperature will produce greasy heavy donuts, and this is exactly what we don’t want.

Once the donuts are cooked make sure to drain them on a couple of paper towels, but while they are still warm roll in a sugar cinnamon mixture.

Because these donuts are fried I strongly recommend eating them asap, fried foods aren’t the best kinds of foods to be kept for more than a day.

LOBSTER SALAD

Learn How to Make Lobster Salad with this Simple Recipe

Simple Lobster Salad Ingredients:

• 1 pound of fresh lobster meat


• 2 tablespoons lemon juice


• 1 firm head of lettuce


• 1/2 cup mayonnaise


• 1/2 teaspoon prepared mustard


• Salt and pepper


• Paprika

Directions:

1. Sprinkle Lobster meat with lemon juice; chill.


2. Use only crisp lettuce leaves. Wash carefully, roll in clean towel, chill in refrigerator


3. Mix mayonnaise with the mustard; season with salt and pepper.


4. Arrange the lettuce on a pre-chilled salad dish.


5. Place lobster meat on the lettuce; add a spoonful of dressing to each serving. Sprinkle with paprika.

DILL SAUCE FOR SALMON

Salmon with Creamy Dill Sauce

Ingredients

• 1 salmon fillet (about 2 pounds)


• 1 to 1-1/2 teaspoons lemon-pepper seasoning


• 1 teaspoon onion salt


• 1 small onion, sliced and separated into rings


• 6 lemon slices


• 1/4 cup butter, cubed


• DILL SAUCE:


• 1/3 cup sour cream


• 1/3 cup mayonnaise


• 1 tablespoon finely chopped onion


• 1 teaspoon lemon juice


• 1 teaspoon prepared horseradish


• 3/4 teaspoon dill weed


• 1/4 teaspoon garlic salt


• Pepper to taste

Directions

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,


• Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 8-12 minutes or until the fish flakes easily with a fork.


• Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

WHOLE CHICKEN IN OVEN

Perfect Roast Chicken

1 (5 to 6 pound) roasting chicken

Freshly ground black pepper

1 large bunch fresh thyme, plus 20 sprigs

1 head garlic, cut in half crosswise

2 tablespoons (1/4 stick) butter, melted

1 large yellow onion, thickly sliced

4 carrots cut into 2-inch chunks

1 bulb of fennel, tops removed, and cut into wedges

Directions

1. Preheat the oven to 425 degrees F.


2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.


3. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Crab cake recipes

Ingredients

• 2/3 cup panko (Japanese breadcrumbs), divided


• 1 tablespoon minced fresh flat-leaf parsley


• 2 tablespoons finely chopped green onions


• 2 tablespoons canola mayonnaise


• 1 teaspoon lemon juice


• 1 teaspoon Dijon mustard


• 1/2 teaspoon Old Bay seasoning


• 1/2 teaspoon Worcestershire sauce


• 1/8 teaspoon kosher salt


• 1/8 teaspoon ground red pepper


• 1 large egg, lightly beaten


• 8 ounces lump crabmeat, shell pieces removed


• 1 tablespoon olive oil


• 1 lemon, quartered

How to Make It

Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.

Variation: Salmon Cakes Prepare Classic Crab Cakes recipe, substituting 8 ounces cooked, flaked salmon for the crab. Serves 4 (serving size: 1 salmon cake and 1 lemon wedge) Calories 210; Fat 11g (sat 4g); Sodium 307mg

CORN SOUFFLE RECIPE

Jalapeno Cheddar Corn Casserole

How do you make corn casserole?

Corn casserole is one of the easiest side dishes to make. This version is just 7 ingredients

• Jiffy cornbread mix


• 1 can creamed corn


• 1 can whole corn (drained)


• 1 cup of sour cream


• 1 stick of melted butter


• 1 cup of cheddar cheese


• Jalapenos

Mix this all up, put it in a greased pan and bake it in a preheated oven for about 45 minutes. That’s it! So, so easy.

Can I make corn casserole ahead of time?

If you’d like, you can mix up the corn casserole in advance and put it in the prepared pan. Cover the casserole and refrigerate it. Remove the dish from the fridge for about 30 minutes before you bake it. Then, bake as the recipe states.

RUNZA RECIPE

Homemade Runza (Meat & Cabbage Pocket)

Ingredients For Crust

4.5 cups All-Purpose Flour
1/2 cup sugar
2 packages dry active yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup Crisco shortening
2 eggs

Ingredients for Filling

2 pounds lean hamburger or ground chuck
2 medium onions, chopped
1 medium to large head of cabbage, shredded
2 teaspoon salt
1 tablespoon sugar
1 teaspoon pepper

Directions

1. In a large mixing bowl place 1 3/4 cups flour, sugar, yeast and salt. Stir to combine.

2. In a medium sauce pan heat milk, water and shortening over medium-low heat till it reaches 120 degrees F.

3. Pour milk mixture over flour mixture, add eggs, and beat with an electric mixer on low until blended. Then beat on high for an additional three minutes.

4. Stir in remaining flour, knead until smooth and elastic (about seven minutes) and place in a greased bowl. Cover with a tea towel and set in a warm place till it doubles in size. (Approximately one hour.)

5. Meanwhile, Brown hamburger and onions on medium high in a large skillet. Drain.

6. Place mixture back in skillet and add cabbage, salt, sugar and pepper. Cover and cook on medium heat until cabbage is wilted. Stir frequently.

7. Preheat oven to 350 degrees.

8. Punch down dough and roll out on a floured surface into 1/8 inch thickness. Cut dough into 6 inch squares. (I use a pizza cutter to cut my squares.)

9. Place 1/3 cup of meat mixture in the middle of the square. (Add a 1/2 slice of American Cheese to the inside for a Cheese Runza.) Fold edges to the middle and pinch to seal. Place on a greased cookie sheet with pinched side down.

10. Bake for 20 minutes or until golden brown.

Potato Chowder

Ingredients

• 8 cups diced potatoes


• 3 cans (14-1/2 ounces each) chicken broth


• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted


• 1/3 cup chopped onion


• 1/4 teaspoon pepper


• 1 package (8 ounces) cream cheese, cubed


• 1/2 pound sliced bacon, cooked and crumbled, optional


• Minced chives, optional

BREAKFAST CASSEROLE SAUSAGE

Breakfast Sausage Casserole

Ingredients

Butter, for greasing

1/2 loaf of sliced white loaf bread

1 pound fresh bulk pork sausage with sage

10 ounces sharp Cheddar, grated

2 cups half-and-half

1 teaspoon dry mustard

1 teaspoon salt

5 large eggs, lightly beaten

Directions

1. Cut the bread into 1-inch cubes and spread in the bottom of a greased 9- by 13- by 2- inch casserole dish.


2. In a medium skillet, brown the sausage over medium heat until fully cooked and no longer pink. Remove the sausage with a slotted spoon to drain the fat. Spread the cooked sausage over the bread and top with the cheese. Then stir together the, half-and-half, dry mustard, salt and eggs. Pour this mixture over the cheese. Cover the casserole with aluminum foil and refrigerate for 8 hours or overnight.


3. The next day, preheat the oven to 350 degrees F.


4. Bake the covered casserole until set and slightly golden, about 50 minutes. Remove from the oven and allow the casserole to set for 15 minutes before serving.

FRUIT SALSA

HOW TO MAKE FRUIT SALSA

• I like chunky fruit salsa, and in the picture you can see that I cut the fruits into cubes. Wash and cut kiwi, strawberries, pineapple and mango into similar size cubes.


• Then in a medium bowl, add the cut fruits. Add fresh lemon juice and sugar. Mix very gently using a wooden spoon.


• Cover with plastic wrap and store in the refrigerator until serving. Fruit salsa tastes the best the same day.

THAT’S IT! Incredibly easy!

Note: Over-mixing the fruit cubes will make your fruit salsa mushy.

SOME FRUIT SALSA TIPS:

• Mix the diced fruit AFTER you add the lemon juice and sugar. Otherwise, the fruit salsa could be mushy and soggy.


• Baked cinnamon sugar chips can be made 2-3 days ahead of time, but the fruit salsa should be made the same day. Store the chips in an airtight container.


• This fruit salsa is best when made with fresh fruits instead of frozen ones, as the frozen fruit sometimes get mushy when it’s thawed.


• Other fruits that are great for this recipe include apples, passion fruit, peach, avocado, oranges, pears and blackberries, etc. You can even add some vegetables such as tomatoes.

CREAM CHEESE PIE

Easy Cream Cheese Pie

Ingredients

• 1 (8 ounce) package cream cheese


• 1 (14 ounce) can sweetened condensed milk


• 1/3 cup lemon juice

• 2 cups cherry pie filling


• 1 (9 inch) prepared graham cracker crust


• Add all ingredients to list

Directions

2 h 20 m



1. Cream together cream cheese and condensed milk until smooth.


2. Add lemon juice and blend well.


3. Pour into graham cracker crust.


4. Top with fruit pie filling.


5. Chill for 2 hours before serving.