Pasta Cream Sauce

 Ingredients:

2 C. heavy cream
½ C. Parmesan cheese, freshly grated
salt to taste

Directions:

1. Heat the cream in a pan over low heat, but do not let it boil. 
2. Take pan off the heat and whisk in the grated Parmesan cheese until melted and smooth. 
3. Taste the sauce and add the salt as needed. 
4. To dress the pasta with the cream sauce, add the pasta directly to the pan with the sauce and gently shake the pan to coat the pasta with the sauce. 
5. Add up to ⅓ cup of the reserved pasta water to loosen the sauce. 
6. Serve immediately. 

Spicy Pork Noodles

Ingredients:

1 (1-lb ) pork tenderloin, thinly sliced

1 T. oil

¼ C. brown sugar

½ C. soy sauce

1 to 2 T. chili garlic sauce

3 (3-oz) packages ramen noodles, any flavor

3 green onions, sliced

Directions:

1. Open ramen noodles and discard flavor packets. 
2. Cook ramen noodles in boiling water for 3 minutes; drain and set aside.
3. While noodles are cooking, heat oil over medium-high heat in a large skillet. 
4. Add pork tenderloin and cook until starting to brown.
5. Add brown sugar, soy sauce and chili garlic sauce to skillet. Stir. 
6. Reduce heat and simmer for 5 minutes.
7. Add cooked noodles to skillet and toss to coat. 
8. Sprinkle with green onions.

Hamburger Sauce

Ingredients:

½ C. mayonnaise

2 T. dill pickle relish 

1 T. finely minced onion

2 T. ketchup

2 t. yellow mustard

1 t. white vinegar

1 t. granulated sugar

½ t. paprika

¼ t. salt

¼ t. garlic powder

¼ t. onion powder

Directions:

1. Place all of the ingredients in bowl and stir to combine. 
2. Cover and refrigerate for at least 2 hours before serving. 
3. Shake or stir before serving. 

Will keep for up to 2 weeks.

Pickled Beets and Eggs

 Ingredients:

6 eggs

1 (15 ounce) can sliced beets with liquid

½ C. white vinegar

½ C. white sugar

½ C. water

Directions:

1. Place eggs in a saucepan and cover with cold water. 
2. Bring water to a boil and immediately remove from heat. 
3. Cover and let eggs stand in hot water for 10 to 12 minutes. 
4. Remove from hot water, cool, and peel. 
5. Place eggs in a glass or plastic container.
6. Combine beets, vinegar, sugar, and water in a saucepan. 
7. Bring to a boil; stir until sugar is dissolved. 
8. Pour over eggs.
9. Cover and chill for 4 hours to overnight.

Cast Iron Carrots with Curry

 Ingredients:

3 T. coconut oil

2 lb. carrots, peeled, halved lengthwise and sliced on the bias 1-inch thick 

½ t. salt 

½ t. ground black pepper 

1 t. curry powder 

¼ C. roughly chopped fresh cilantro 

Directions:

1. Heat a large, heavy skillet over medium-high heat and add the coconut oil. 
2. When hot, add the carrots in an even layer to maximize contact with the pan. 
3. Sprinkle with the salt and pepper, and fry the carrots, turning every 3 or 4 minutes, until are they are dark caramelized brown in spots, about 8 to 10 minutes. 
4. Add the curry powder and mix to combine. 
5. Scatter the cilantro over the top and serve.

Nilla Wafer Crust

 Ingredients:

60 Nilla wafers

¼ C. granulated sugar

⅓ C. butter, melted

Directions:

1. Preheat oven to 350° F. 
2. Lightly spray a pie plate with cooking spray and set aside.
3. Place Nilla wafers in a food processor and pulse until only crumbs remain. 
4. Transfer crumbs to a medium size bowl and stir in sugar and melted butter.
5. Pres the crumbs firmly into the pie plate and up the sides.
6. Bake for 10 minutes or until edges are just starting to turn golden brown. 
7. Let cool completely on a wire rack before filling.

Hamburger Buns

 

Ingredients:

3 T. warm whole milk, between 105° and 120°F

1 C. warm water, between 105° and 120°F

2 ¼ t. (1 packet) instant yeast

2 ½ T. granulated sugar

1 large egg, at room temperature, slightly beaten

3 C. - 3 C. + 3 T. bread flour, approximately

⅓ C. all-purpose flour

1 ½ t. fine salt

3 T. unsalted butter, at room temperature

For tops:

1 large egg beaten with 1 tablespoon water

Sesame seeds, optional

Directions:

1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast, sugar, and egg.
2. Add the flour to the bowl, and mix until incorporated. 
3. Mix in the salt and butter. 
4. Knead on medium-low speed for about 10 minutes, or until the dough comes together into a soft yet tacky dough (should not be unbearably sticky).
5. Transfer the dough to a lightly oiled bowl. 
6. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 to 2 hours.
7. Line two baking sheets with parchment paper. 
8. Divide the dough into 8 equal parts. 
9. Gently roll each portion of dough into a ball and place four to a baking sheet, 2 to 3 inches apart. 
10. If your dough is unbearably sticky, lightly grease your hands with cooking spray or lightly dust the tops of each dough ball with flour before rolling. 
11. Cover with a clean towel and let rise again until puffy and almost doubled, 1 to 1½ hours.
12. Preheat the oven to 400° F. 
13. Brush the tops of the buns lightly with the egg wash. 
14. Sprinkle with sesame seeds. 
15. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. 
16. Transfer to a rack to cool completely.

Serve or store in an airtight container in the freezer for up to one month.