Sheet Pan Chicken Fajitas

Lamb Curry Stew

1 . Cut lamb into chunks and place in a large zip-top bag or glass or ceramic bowl. Marinate lamb chunks in yogurt, 1 teaspoon curry, 1 teaspoon cumin, 1 teaspoon garlic powder, and half of garam masala, cayenne, turmeric, ginger, coriander, and cardamom for 4 to 8 hours.

2 . Heat olive oil in a big pan over medium-high heat. Saute onions in the hot oil, about 5 minutes. Add the marinated lamb and any marinade. Add diced tomatoes. Reduce heat to medium-low; cook and stir until lamb browned on all sides, 10 to 15 minutes.

3 . Transfer mixture to a slow cooker and cook on High for 2 hours. Stir in bell peppers, cover, and continue to cook until lamb is cooked through and stew has reduced, about 2 hours more.

4 . Reduce heat to Low. Add wine, remaining curry powder, cumin, garlic powder, garam masala, cayenne, turmeric, ginger, coriander, cardamom, and more salt and pepper to taste. Add bay leaf. Let simmer for 1 hour. Remove bay leaf and serve.

Hoppin' John

1 . In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours.

2 . Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve

Sweet and Sour Turkey Patties

1 . Preheat oven to 350 degrees F (175 degrees C), and grease a 9x12 inch baking dish.

2 . Mix the ground turkey, bread crumbs, onion, egg, salt, and pepper in a bowl, and form into 6 patties. Place the patties in the prepared baking dish.

3 . Stir together the maple syrup, ketchup, mustard, vinegar, and oil in a bowl, and set aside.

4 . Bake the patties in the preheated oven for 20 minutes, remove from oven, and turn them over.

5 . Drizzle the patties with the maple syrup mixture, return to the oven, and bake until the patties are browned and the sauce is bubbling and thickened, about 45 minutes.

Carrot caviar

1 . Peel the carrots. Pass carrots, onions, garlic and hot pepper through a meat grinder to taste.

2 . Heat vegetable oil in a pan and lay out carrot caviar.

3 . Add the tomato paste to the caviar and simmer over low heat periodically stirring the carrots until soft for about 30 minutes. If the carrots start to burn or the caviar is too thick then add a little water.

4 . Add salt and pepper to the caviar to taste, as well as finely chopped parsley.

5 . Simmer another 30 minutes, stirring occasionally. Add apple cider vinegar a few minutes before cooking.

6 . Put the finished caviar in sterile jars and roll it up. Turn the cans upside down and cover with a blanket until they cool completely.

7 . Bon Appetit!!!

8 . Such caviar is not only tasty and juicy, but also bright, fragrant and tender. It is perfect for any side dish, as an appetizer, and it can also be added to soups instead of dressing. Preparing such a workpiece is quite simple, it can be given to children without problems like vegetable puree.

Cranberry Sauce with Walnuts

1 . Combine cranberries, orange juice, sugar, and orange zest in a saucepan over medium heat. Bring to boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool. Stir in walnuts. Refrigerate 8 hours to overnight before serving.

Brown Sugar Cake with Toffee Streusel

1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and set aside.

2 . Combine flour, sugar, brown sugar, baking soda, and 1/2 teaspoon salt in the bowl of an electric mixer. Stir until well blended. Cut in butter with a pastry knife or fork until the mixture resembles coarse meal. Set aside 1/2 cup of the mixture.

3 . Whisk buttermilk, egg, and vanilla extract until the egg is well incorporated. Add buttermilk mixture to the mixer bowl and mix on medium speed, 4 to 5 minutes. Scrape down the sides of the bowl, if necessary. Pour batter into the prepared pan.

4 . Stir together reserved flour mixture, mini chocolate chips, English toffee bits, pecans, and remaining salt in a small bowl until well mixed. Sprinkle toffee streusel evenly over the cake batter.

5 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan on a rack, about 10 minutes. Serve warm or at room temperature, directly from the baking pan.

Morse from viburnum

1 . Rinse the berries of viburnum and put them in a saucepan, squeeze a little so that the berries let juice. Add sugar.

2 . Pour in water, bring to a boil and remove from heat, let it brew for a few minutes and strain.

3 . Pour the finished fruit juice into glasses, if you wish, you can add honey if you are not too sweet.

4 . Have a nice drink !!!

5 . Fruit juice from viburnum is tasty, healthy and has a bright taste with bitterness. Cooking is quite simple and fast, the most important thing is that such fruit drinks retain all the vitamins in themselves because we do not boil berries. For cooking, you can use fresh or frozen berries of viburnum, to reduce the bitterness, add honey to taste.

Vegetarian Breakfast Tacos

1 . Heat olive oil in a skillet over medium heat. Cook and stir "beef" crumbles, green bell pepper, onion, and garlic in the hot skillet until tender, 3 to 4 minutes.

2 . Beat eggs, taco seasoning, and cilantro together in a medium bowl.

3 . Pour eggs into the skillet and scramble until set, 3 to 4 minutes. Remove from heat and stir in cheese and salsa until cheese has melted and filling is well combined. Serve with warmed flour tortillas.

Sarah's Award-Winning Vegetarian 4-Bean Chili

1 . Heat oil in a Dutch oven over medium heat. Add onion, bell pepper, garlic, and jalapeno; saute until tender, about 5 minutes.

2 . Add 3 cups water, diced tomatoes, chickpeas, and black, kidney, and cannellini beans. Stir to combine.

3 . Combine remaining 1 cup water and tomato paste in a small bowl; whisk together. Stir into the bean mixture.

4 . Add vegetarian crumbles, chili powder, Worcestershire sauce, sugar, lemon juice, black pepper, cumin, basil, and oregano. Bring to a boil and cook for 20 minutes. Add cilantro and serve immediately, or keep over low heat until ready to serve, adding cilantro just before dishing up.

Hoisin Sauce

1 . Combine soy sauce, peanut butter, honey, Chinese hot sauce, white vinegar, sesame oil, garlic powder, and ground black pepper; whisk well until smooth.

Steamed Mashed Cauliflower

1 . Place cauliflower florets in a large microwave-safe bowl with enough water to just cover the bottom of the bowl.

2 . Cover bowl loosely with waxed paper or a paper towel and steam cauliflower in microwave on high until tender, 4 to 5 minutes; drain.

3 . Place drained cauliflower in a food processor with goat cheese and puree until completely smooth; season with black pepper.

Cold Green Bean and Artichoke Salad

1 . Bring a large pot of lightly salted water to a boil and add green beans. Cook until tender-crisp, 2 to 3 minutes. Drain and transfer to an ice bath to stop the cooking process, about 5 minutes. When cooled, drain well and pat dry. Set aside.

2 . Combine blanched green beans, tomatoes, artichokes, red onion, black olives, beans, and parsley in a large bowl.

3 . Whisk together balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a cup. Add olive oil in a steady stream while whisking until dressing has emulsified.

4 . Pour dressing over salad and finish with freshly shaved Parmesan cheese. Garnish with a sprig of parsley, if desired.