Lemon Basil Cashew Spread

Steven got this recipe from a member on his mission. It is good spread on baguette.

• 1 cup raw cashews, soaked in water for 30 mins or overnight
• 2 garlic cloves, peeled
• 1/4 cup fresh lemon juice
• 1 tbsp Dijon mustard
• 1/4 cup vegetable broth or water (or more as needed)
• 1.5 cups fresh basil leaves (lightly packed)
• 1/2 cup nutritional yeast (gives the cheese flavour)
• 3/4-1 tsp kosher salt (or to taste) + freshly ground black pepper
• 1/2 tsp onion powder (optional)

1. Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.

from: Oh She Glows

Mac & Cheese

5 cups dry macaroni noodles

1/2 c butter
1/2 c flour
3 c milk
1/2 tsp salt
2 c grated cheddar

1 more cup of cheddar
1 large can diced tomatoes, drained
bacon bits

Cook pasta in large pot of water simmering for approximately 10 minutes, till done. Drain.

Prepare white sauce: melt butter, stir in flour, whisk in milk. Add salt. Whisk on medium heat, careful not to burn the bottom till thick. Turn off heat and stir in 2 c grated cheddar till melted.

Combine pasta and cheese sauce in casserole dish. Sprinkle more cheddar on top, then drained tomatoes and bacon.

Bake 350 x 20 minutes or till bubbly.

Spicy Shrimp

From the blog: Breakfast, Lunch, and Dinner

1/3 cup extra-virgin olive oil

3 cloves garlic, sliced

1 teaspoon red pepper flakes

2 teaspoons paprika

2 pounds peeled, deveined jumbo shrimp

1/4 cup lemon juice

2 Tablespoons chopped fresh basil

1/2 teaspoon salt

1/4 teaspoon black pepper

Heat oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent.  Sprinkle the red pepper flakes and paprika into the oil.  Add the shrimp and toss to coat.  Pour the lemon juice over the shrimp; allow to cook until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more.  Reduce heat to medium-low; add the basil and toss lightly.  Season with salt and pepper to serve.

Rice Pudding

1 1/2 cups cooked rice

2 cups milk, divided

1/3 cup white sugar

1/4 teaspoon salt

1 egg, beaten, then combined with remaining milk

2/3 cup raisins

1 tablespoon butter

1/2 teaspoon vanilla extract

In a saucepan, combine cooked rice, 1 1/2 cups milk, and sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Dave Lee's roast and gravy

rub for roast:
1/2 cup beef stock powder
1/2 cup brown sugar
2 T curry
1/4 cup montreal steak spice

Allow meat to rest at room temperature for one hour. Preheat to 500F, rub the roast as in the recipe, place in oven and immediately reduce the heat to 350F. Roast 20 minutes/pound, first hour uncovered, second hour covered.

remove cooked roast from pan
add potato water and more beef stock powder
whisk while boiling - will thicken slightly

add:
heavy cream

a runny, but delicious gravy

Hansen’s Haystacks

2 c sugar

1 t vanilla

pinch salt

½ c milk

¼ c cocoa

½ c peanut butter

½ c margarine

3 c quick oats

Combine over heat, form into balls and chill overnight in fridge.

DO NOT PLACE ON WAX PAPER, JUST DIRECTLY ON A COOKIE SHEET.

Peach Berry Cobbler

Sauce:

Mix first:

1 T cornstarch

¼ c brown sugar

Add:

½ c peach juice

2 c peaches sliced

1 c blueberries

cook until thick

Then add:

1 T butter

1 T lemon juice

Cake Top:

1 c flour

½ c sugar

1 ½ t baking powder

½ t salt

½ c milk

¼ c margarine

Pour peach sauce into glass dish, place dough evenly over top and sprinkle with white sugar.

Bake at 350 degrees for 30 minutes or until toothpick comes out clean.