German Currywurst

Ingredients

• Servings: 4
• 3 (15 ounce) cans tomato sauce
• 1 pound kielbasa
• 2 tablespoons chili sauce
• 1/2 teaspoon onion salt
• 1 tablespoon white sugar
• 1 teaspoon ground black pepper
• 1 pinch paprika
• curry powder to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to broil/grill.
• pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. simmer another 5 minutes.
• meanwhile, broil/grill kielbasa sausage for 3 to 4 minutes each side, or until cooked through. slice into pieces 1/4 inch to 1/2 inch thick.
• pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve.

Bud's Easy Buttercream Pound Cake

Ingredients

• Servings: 1
• 4 cups all-purpose flour
• 1 (12.5 ounce) can poppyseed filling
• 2 1/2 cups confectioners' sugar
• 2 cups butter, softened
• 6 eggs
• 3 tablespoons lemon juice
• 1 tablespoon baking powder
• 2 teaspoons grated lemon peel
• 1 cup confectioners' sugar
• 1 tablespoon milk

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 2 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat flour, poppyseed filling, 2 1/2 cups confectioners' sugar, butter, eggs, lemon juice, baking powder, and lemon peel in a large bowl with an electric mixer set on medium speed until the batter is smooth and thoroughly combined, about 2 minutes.
• pour the batter into an ungreased 10-inch tube pan.
• bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the middle of the cake comes out clean, about 1 hour and 15 minutes.
• cool the cake thoroughly.
• beat 1 cup confectioners' sugar with 1 tablespoon milk with an electric mixer on medium speed for 2 minutes; drizzle frosting on cooled cake.

white turkey gravy

Ingredients

• Servings: 6
• 5 cups turkey drippings
• 1 cup dry white
• 1 tablespoon dried rosemary
• 1 tablespoon ground black pepper, or to taste
• 3 tablespoons cornstarch, or as needed
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• strain the turkey drippings through a fine mesh sieve into a large saucepan. set aside 1 cup of the drippings in a bowl. stir white , rosemary, and black pepper into the drippings in the saucepan, and bring to a simmer over medium-low heat. simmer for about 20 minutes to cook off the alcohol and blend the flavors. whisk cornstarch into the drippings in the bowl, and whisk the cornstarch mixture into the hot gravy. allow the gravy to simmer until thickened, about 3 minutes. stir in salt to taste; strain out any large pieces of rosemary before serving.

wasabi ahi tuna tartare

Ingredients

• Servings: 2
• 8 ounces high quality ahi tuna, cut into 1/4 inch dice
• 2 tablespoons peanut oil
• 1 tablespoon wasabi fumi furikake (rice seasoning)
• 1/4 teaspoon wasabi powder
• 5 ounces mixed baby greens

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the tuna in a small bowl. pour peanut oil over, sprinkle with the wasabi fumi furikake, and wasabi powder. stir well, cover, and refrigerate until serving.
• to serve, press half of the mixture into a 1/2 cup container and unmold a bed of greens. repeat for second portion.

Lamb, Pear And Walnut Salad

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 pound lamb tenderloin, cut into 1 inch cubes
• 1 tablespoon chopped fresh parsley
• 1 (10 ounce) bag fresh spinach leaves
• 1 asian pear, cored and sliced
• 1/4 cup chopped walnuts
• 1/2 cup balsamic vinaigrette salad dressing, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat the oil in a large skillet over medium-high heat. add the lamb and parsley; cook and stir until lamb is browned on the outside, and cooked through. remove from the heat and set aside.
• make a bed of spinach on individual serving plates or on a large platter. arrange slices of pear over the spinach. top with the cooked lamb and sprinkle with walnuts. drizzle the balsamic vinaigrette over the whole salad.

No Bake Turtles®

Ingredients

• Servings: 8
• 1/2 cup caramel dessert topping
• 1 (6 ounce) graham cracker crust (such as nabisco® honey maid)
• 1/2 cup chopped pecans
• 1 (15 ounce) can pumpkin puree
• 1 cup cold milk
• 2 (3.4 ounce) packages vanilla instant pudding mix (such as jell-o®)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 (8 ounce) container frozen whipped topping (such as cool whip®), divided
• 2 tablespoons pecan pieces
• 2 tablespoons caramel dessert topping

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 20 mins


• pour 1/2 cup caramel topping into bottom of graham cracker crust. sprinkle 1/2 cup chopped pecans over caramel layer.
• whisk pumpkin puree, cold milk, pudding mixes, cinnamon, and nutmeg together in a bowl until smooth; stir in 1 1/2 cups whipped topping. spread pumpkin mixture over caramel and pecans in pie crust; top with remaining whipped topping. refrigerate pie until chilled and set, about 1 hour. sprinkle 2 tablespoons pecans over pie. drizzle 2 tablespoons caramel topping over pie using a fork.

jumpin' chickpeas

Ingredients

• Servings: 3
• 1/2 tablespoon olive oil
• 1 (16 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 2 teaspoons lemon-pepper seasoning
• 1 teaspoon seasoning
• black pepper to taste

Recipe

Preparation Time: 1 min Cook Time: 6 mins Ready Time: 7 mins


• heat oil in a large skillet over medium-high heat. pour beans into hot skillet. stir in lemon-pepper, seasoning, and a few grinds of black pepper. cover, and cook, stirring often, until beans are golden brown and begin to 'jump' around the pan, about 5 minutes.