42nd Recipe Street

Source: https://cafejohnsonia.com/2013/02/how-to-slow-cooker-black-beans.html

Source: https://www.allrecipes.com/recipe/16796/acorn-squash/

2 Acorn Squash, halved and seeds removed
2 T Butter
4 t Brown Sugar

Preheat oven to 350F. Place acorn squash upside down and bake about 30 minutes. Flip squash right side up. Place 1/2 T of butter and 1 t brown sugar in each squash. Return to oven and bake another 30 minutes.

1 T Butter or Olive Oil
1/2 Onion, Chopped
3 Stalks Celery, Chopped
1 Apple Chopped
2 C Chicken Stock
1 C Dry Wild Rice (Mixed with Brown Rice OK)

Saute onion, celery, and apple in butter until soft. Stir in chicken stock and rice. Cover and cook for about 45 minutes or until liquid is absorbed and rice is soft.

Source: https://www.allrecipes.com/recipe/99125/asparagus-and-cashews/

1 T (.5 oz) Sesame Oil
1 t Fresh Minced Ginger
1 Bunch Asparagus, woody stems removed
1 T Soy Sauce
1/2 C Cashews

Over medium heat, saute minced ginger in oil until light brown. Add asparagus and cook for a few minutes, then add soy sauce and cashews. Turn up the heat and cook off the liquid. Asparagus should be bright green and crisp tender.

Source: https://www.allrecipes.com/recipe/216759/the-perfect-cinnamon-roll-icing/

2 oz Cream Cheese, Softened
7 T Butter, Softened
1/2 t Vanilla Extra
2 T Milk
1 1/2 C Confectioners' Sugar
1/4 t Salt

Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla, milk, and salt, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

Source: https://www.allrecipes.com/recipe/255939/yeast-free-cinnamon-rolls/

3/4 C Flour
2 T Sugar, Divided
1/2 t Baking Powder
1/4 t Baking Soda
1/8 t Salt
5 T (2.5 oz) Milk
4 T Butter, Divided
1 t Apple Cider Vinegar
3 T Brown Sugar
1 t Ground Cinnamon

Preheat oven to 375F and spray muffin pan with non stick spray. We will use only 8 of the cups.

Mix flour, 1 tablespoon white sugar, baking powder, baking soda, and salt together in a bowl.

Melt 2 T butter in microwave. Add milk and apple cider vinegar. Mix well. Pour over the flour mixture. Mix well until a soft dough forms.

Dust a flat work surface with flour. Roll dough out to a 6x7-inch rectangle. Spread remaining 2 tablespoons butter on top.

Mix remaining 1 tablespoon white sugar, brown sugar, and cinnamon in a small bowl. Sprinkle evenly over the buttered dough.

Roll up lengthwise into a log. Cut into 8 pieces using a knife. Place 1 piece into each muffin cup.

Bake for 13-15 minutes or until golden. Top with icing if desired.

Source: https://www.everyplate.com/recipes/dinner-style-chicken-gravy-5e822974608ecd748b16f752

1 Clove Garlic, Minced
1 T Butter
1 Can Peas, Drained
Salt and Pepper, to taste

Finely mince garlic.  Place butter and garlic in a microwave safe bowl. Microwave together for 45 seconds. Add drained peas, salt, and pepper. Mix well. Microwave for 1-2 minutes or until warmed through.

 

Source: https://dailydishrecipes.com/two-ingredient-lemon-bars/

1 PKG Angel Food Cake (Just Add Water Kind)
1 (21 oz) Can Lemon Pie Filling
1 oz Lemon Juice
Powered Sugar, Optional

Combine all ingredients and mix well until no lumps.
Transfer to a sprayed lasagna pan
Bake in 350F oven for 30 minutes or until toothpick comes out clean
Dust with powered sugar if desired.

Source: https://www.allrecipes.com/recipe/31483/stir-fried-snow-peas-and-mushrooms/

1 lb Snow Peas
8 oz Fresh Mushrooms, Sliced
1 T (.5 oz) Olive Oil
1 T (.5 oz) Sesame Oil
1/4 C Teriyaki Sauce
Hot Cooked Jasmine Rice, optional

Preheat large skillet over medium high heat for 5 minutes.

In a large bowl combine snow peas and mushrooms. Add in oils and mix well. Transfer to large skillet and cook on medium high heat until liquid has evaporated off the veggies and they are starting to caramelize.

Stir in teriyaki sauce and mix well. Serve with rice if desired.

Source: https://www.allrecipes.com/recipe/199134/southern-turnip-supreme/

1 C Water
1 Packet Chicken Bouillon
4 Medium Turnips, Peeled and Diced
1/2 Onion, Diced
1 T Minced Garlic
1/4 C (2 oz) Sour Cream
Salt/Pepper, to taste
Shredded Sharp White Cheddar, to taste

In a medium sauce pan combine the water, chicken bouillon, turnips, onion, and minced garlic. Mix well. Cover and cook for 10 minutes. Remove lid and cook another 10 minutes, or until all water has evaporated and fond develops at bottom of pan. Remove from heat and stir in sour cream. Serve warm with salt/pepper and sharp white cheddar on top.

Source: https://www.allrecipes.com/recipe/214157/caramelized-turnips/

3 Turnips, Peeled and Diced
1/4 C Water
1 Bullion Cube or Packet
1 T Butter
2 T Sugar (Brown or White will work)

Add turnips, water, and bullion to a skillet. Cook turnips until tender and water has evaporated. about 15 minutes. Add butter to pan and let melt. Sprinkle over sugar and mix well. Cook until butter and sugar turn into a sticky glaze coating the turnips.

Source: https://www.food.com/recipe/carrots-amaretto-211814

3 lbs (48 oz) Baby Carrots
6 T Butter
1/4 C Sugar (Brown or White will work)
1/2 C Amaretto Liquor

Boil carrots until tender. Drain. Melt butter in a large skillet or dutch oven. Add sugar and mix well. Add amaretto liquor and mix well. Add in carrots. Turn up the heat and cook off liquid until a sticky glaze forms.

Source: https://numstheword.com/cheesy-carrot-casserole/

1 Stick Button
1 Onion, Chopped
1/4 C Flour (Whole Wheat is OK)
1 t Salt
1/2 t Dry Mustard
1/2 t Black Pepper
2 C Milk
1 C Shredded Cheddar Cheese
2 lbs Baby Carrots
1 C Panko, Ritz, Cheez-Its, etc

Melt butter in dutch oven. Add onion and cook until soft. Add in flour and cook roux for a couple minutes. Slowly add milk, whisking well between each addition. Stir in cheese until melted. Stir in carrots. Transfer to a sprayed Lasagna pan. Bake for 30 minutes in 350F oven. Top with panco, crackers, cheez-its, etc, then bake another 15-30 minutes or until carrots are soft.

Note: you can boil/steam the carrots ahead of time, then immediately add topping and bake for 30 minutes to save time if desired.

Source: https://www.allrecipes.com/recipe/67952/roasted-brussels-sprouts/

2 lbs Brussels Sprouts, Halved
2 T (1 oz) Olive Oil
Kosher Salt, to taste
Pepper, to taste
3 oz Kung Pao Sauce


Cover a cookie sheet with foil and spray with Pam. Toss the brussels sprouts with olive oil, salt, and pepper. Place in a single layer on cookie sheet. Cook in a 425F oven for about 20 minutes. Transfer to a large sauce pan. Stir in sauce and warm through.

Source: https://www.youtube.com/watch?v=8RifGBTeLJs

1/2 T (.5 oz) Olive Oil
1 Can Black Beans, Rinsed and Drained
1 Can Kidney Beans, Rinsed and Drained
1 Can Corn, Drained
1 (7 oz) Can Hot Salsa
1 Packet Taco Seasoning
Tortilla Chips
Cheese, to taste

Other toppings:
Diced Onion
Diced Peppers
Hot Sauce
Sour Cream
Avocado/Guacamole
Tomatoes
Salsa

Heat olive oil over medium high heat. Add black beans, kidney beans, and corn. Saute until warmed through and hot. Add salsa and taco seasoning, mix well and let simmer until most of the liquid is gone.

Line a cookie sheet with foil and pre-heat oven to 350F. Layer on the chips, then the filling, then cheese. Repeat layers if desired. Bake for about 5-10 minutes or until cheese is melted. Topping with whatever else you want on your nachos.

Source: https://www.allrecipes.com/recipe/235560/chef-johns-five-spice-carrots/

1 lb Baby Carrots
1T (.5 oz) Olive Oil
1/2 t Chinese 5 Spice

Mix all together in a sauce pan. Cover and cook until carrots are tender.

Source: https://www.foodnetwork.com/recipes/aarti-sequeira/pumpkin-oatmeal-recipe-2012751

2 C Water
2 C Milk
1/4 t Salt
2 Boxes Raisins
1 (14 oz) Can Pumpkin
1 t Pumpkin Pie Spice
2 C Old Fashioned Oats
Walnuts, Honey or Maple Syrup, Optional

In a dutch oven, combine the water, milk, salt, raisins, pumpkin, and pumpkin pie spice. Bring to a boil. Add the oatmeal. Turn the heat down and cook according to oatmeal instructions. Top with walnuts, honey, or maple syrup if desired.

This makes 3 servings. Each serving contains 2 servings of grains, 1/2 fruit, 1/2 dairy according to us gov website.

Source: https://tasty.co/recipe/scalloped-potatoes

1 T Butter
1 t Minced Garlic
1 T Flour
1 C Milk
1 t Salt
1/2 t Pepper
3 Large Baking Potatoes (42 oz / 2.75 lbs), sliced
2 oz Parmesan Cheese

Preheat oven to 350F. Peel and slice the potatoes into rounds then place in a small baking dish.

In a small saucepan, fry the garlic in butter until fragrant. Add the flour, salt, and pepper. Mix well. Slowly add milk while constantly whisking. Bring to a boil, then remove from heat.

Pour the sauce over the potatoes and then sprinkle with Parmesan. Bake for about 1 hour, or until bubbly and golden.

Source: https://www.penzeys.com/shop/recipes/homemade-hot-chocolate/

2 C Milk
1 1/2 T Sugar
1 1/2 T Cocoa Powder
1 pinch Cinnamon, Optional
1/4 t Vanilla Extract, Optional
Mini Marshmallows, Optional

Combine milk, sugar, cocoa powder, and cinnamon in a sauce pan. Whisk until smooth and heated through. Remove from heat and whisk in vanilla extract. Top with mini marshmallows if desired.