R Y E C O U N T R Y D A Y S C H O O L

RCDS Community Recipe Book

S P R I N G 2 0 2 1

Table of Contents

Mains 3 Sides 50 BBQ Boneless Ribs 4 Chef Raffaele's Fall Cauliflower 51 Blackened Mahi Mahi Fish Tacos 5 Cucumber Salad 52 Candied Wings 6 Egg Rolls 53 Caribbean Chicken with Black Beans, Sweet Potato & Lime 7 Golden Baked Onions 54 Cherry Balsamic Chicken with an Orange Twist 8 Macaroni & Cheese 55 Chicken Avocado Burger 9 Roasted Sweet Potatoes 56 Chicken-Avocado Casserole 10 Shrimp Spring Rolls 57 Chicken Biryani 11 Turkish Zucchini Pancakes 58 Chicken (or Vegetarian) Flautas with Avocado Cream 12 Chicken Française 13 Breads and Snacks 59 Chicken Parmesan 14 Cheese Wafers 60 Chicken Piccata 15 Coconut (Vegan) Challah 61 Chicken Pot Pie 16 Naan 62 Chicken Tacos 17 Pão de Queijo (Cheese Puffs) 63 Chicken Tikka Masala 18 Spanish Fruit Punch 64 Comforting Minestrone 19 Sweet/Spicy Nuts 65 Dijon Mustard Chicken 20 Doug’s Tex-Mex Turkey Meatballs 21 Desserts 66 Easy Pot Roast 22 3-2-1 Chocolate Mug Cake 67 Easy Vegetable Soup 23 Alex & KC Greenberger’s Best Biscotti 68 Eggplant Rollatini 24 Banana Bread Crumb Cake 69 Foul Mudammas (Egyptian Fava Beans) 25 Banana Egg Oat Pancakes 70 General Tso's Chicken 26 Brigadeiro (Chocolate Truffles) 71 Greek Pastitsio 27 Brownies 72 Greek Sheet Pan Chicken with Lemon Potatoes 28 Buttercream Frosting 73 Grilled Harissa Shrimp 29 Cake Pops 74 Grilled Pineapple, Chicken and Avocado Salad 30 Chocolate Chip Cookies 75 Lemon Chicken 31 Chocolate Dipped Coconut Macaroons 76 Lemon Risotto 32 Chocolate Raspberry Pie 77 Lomo Saltado (Peruvian Beef Stir Fry) 33 Churros 78 Maple Soy Salmon 34 Cinnamon Buns 79 Miso-Glazed Black Cod 35 Custom Cookies 80 Nico’s Pasta with Prosciutto, Onions, Peas & Pancetta 36 Earth Day Cookies 81 No-Bean, Kid-Favorite Turkey Chili 37 Fruit Crumble 82 No-Fail Slow Cooker Barbecue Brisket 38 Gimme S’More Cookie Bars 83 Penne alla Vodka 39 Healthy(ish) Chocolate Cake 84 Pork (or Chicken) Chow Mein 40 Maple Pudding Cake 85 Shepherd's Pie 41 Mini Cheesecakes 86 Skirt Steak Marinade 42 Nutella Muffins 87 Sound Shore Crab Stew 43 Pop Tarts 88 Steak Burritos with Avocado Pico de Gallo 44 Pound Cake 89 Tomato Tart 45 Pumpkin Cookies 90 Ultimate Cook Book Chicken Pot Pie 46 Rainbow Cake 91 Vaca Frita (Stir Fried Beef) 47 Tres Leches 92 Vegetable Soup 48 Vlaamse Carbonades (Flemish Beef Stew Cooked in Beer) 49

2 RCDS COMMUNITY RECIPE BOOK, SPRING 2021

Mains

1 RCDS COMMUNITY RECIPE BOOK, SPRING 2020 BBQ Boneless Ribs Tangy and Tasty

Ingredients: 3-4 pounds boneless pork country-style ribs 2 tablespoons olive oil 1/2 teaspoon seasoned salt 1/2 large onion, sliced 1 1/2 cups water 1 cup ketchup 1/4 cup Worcestershire sauce 1 teaspoon chili powder 2 dashes red pepper sauce

Recipe Instructions: Preheat oven to 425°F. Coat bottom of baking dish with 1 tablespoon of olive oil. Place ribs in dish, separating them slightly. Drizzle remaining 1 tablespoon olive oil over top of ribs and rub to coat. Sprinkle seasoned salt lightly over all. Place sliced onions on top of ribs. Roast ribs at 425°F for 30 minutes.

Meanwhile, in medium saucepan over medium heat, combine water, ketchup, Worcestershire sauce, chili powder and red pepper sauce. Bring to boil. Reduce heat to low and continue to simmer sauce until it is reduced and thickened a bit.

After 30 minutes of roasting, pour BBQ sauce over ribs, reserving about 1 cup for later. Reduce oven temperature to 350°F and bake ribs another 60 minutes (or longer, depending on thickness of ribs), basting with sauce every 15 minutes. Ribs are done when meat is tender and cooked through, and the internal temperature reaches a minimum of 145°F. You can cover the pan loosely with foil for the final 30 minutes of baking if the ribs appear to be drying out. Be sure to keep basting the meat frequently to keep it moist and flavorful.

Transfer ribs to a plate and pour BBQ sauce over all. Serve immediately.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://www.tablespoon.com/recipes/bbq-boneless-country-ribs/aa05f178-e4c7-486e-a01b-06088d493e14

4 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Blackened Mahi Mahi Fish Tacos Great for lunch or dinner! (Any fish can be used)

Ingredients: FISH TACOS: AVOCADO LIME SAUCE: 1 1/2 teaspoons smoked paprika 1/2 cup sour cream 1 1/2 teaspoons dark brown sugar 1/4 cup water 1/2 teaspoon garlic powder 1 avocado, medium-sized and ripe 1/2 teaspoon onion powder 1/4 cup cilantro leaves, loosely packed 1/2 teaspoon kosher salt 2 tablespoons lime juice, fresh 3/4 teaspoon cumin 1/2 teaspoon lime zest, about 1 lime 1/4 teaspoon chili powder 1/2 teaspoon minced serrano pepper, seeded 1/4 teaspoon black pepper 1 1/2 pounds Mahi Mahi filets, cut lengthwise into smaller pieces if needed 1 tablespoon vegetable oil 8 corn tortillas, 6-inch 8 lime wedges 1 cup tomatoes, diced 1 cup red cabbage, sliced thin 1 cup green cabbage, sliced thin cilantro, for garnish

Recipe Instructions: To prepare sauce, add sour cream, water, avocado, cilantro, lime juice, lime zest, and serrano pepper into a blender. Process until smooth, scraping down the sides as needed. Add more water as needed to achieve desired consistency. Transfer to a small bowl and refrigerate.

For fish seasoning, combine paprika, brown sugar, garlic powder, onion powder, salt, cumin, chili pepper, and black pepper in a small bowl. Sprinkle seasoning evenly over both sides of the fish filets.

Heat oil in a large cast-iron skillet or sauté pan over medium-high heat. Add fish to pan then cook 2 to 3 minutes on each side or until the desired degree of doneness. The surface will blacken in color quickly so keep a close eye on the fish.

Warm tortillas according to package directions. Divide fish evenly among tortillas. Serve with prepared sauce, lime wedges, tomatoes, cabbage, and cilantro.

Notes: Shared by: The Vlastos Source: https://www.jessicagavin.com/blackened-mahi-mahi-fish-tacos-with-avocado-lime-sauce/

5 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Candied Wings Delicious

Ingredients: 3 pounds chicken drummettes or wings Salt and pepper to taste Paprika 1/2 cup honey 1/4 cup soy sauce 4 tablespoons brown sugar 1 clove garlic, crushed 1/4 cup ketchup

Recipe Instructions: Place cleaned drummettes/wings in foil-lined shallow baking pan. Sprinkle with salt, pepper and paprika. Combine honey, soy sauce, brown sugar, garlic and ketchup. Pour over chicken and bake uncovered in 400°F oven for 1 hour, basting every 15 minutes with honey mixture.

Notes: Shared by: The Buchbinder Family

6 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Caribbean Chicken with Black Beans, Sweet Potato & Lime

Ingredients: 2 teaspoons canola oil or olive oil 1 medium white onion, chopped 1 medium sweet potato, unpeeled, cut into 1/2-inch chunks 4 teaspoons Caribbean jerk seasoning or blackened seasoning mix, divided 1 cup reduced-sodium chicken broth 2 bay leaves or 1/2 teaspoon Old Bay seasoning (optional) 4 boneless, skinless chicken breast halves (1 to 1 1/4 pounds total) 1 lime 1 15 1/2-ounce can black beans, rinsed 1/4 teaspoon salt, or to taste Pickapeppa Sauce, mango chutney, plain yogurt, chopped cilantro for garnishes (optional)

Recipe Instructions: Heat a large deep skillet over medium-high heat. Add oil, then onion. Cook for 5 minutes, stirring frequently. Stir in sweet potato. Sprinkle 2 teaspoons seasoning mix over the vegetables; cook for 1 minute. Add broth and bay leaves (or Old Bay), if using; simmer, stirring occasionally, for 10 minutes.

Meanwhile, preheat broiler. Sprinkle remaining 2 teaspoons seasoning mix over chicken; coat chicken with cooking spray. Broil 4 to 5 inches from heat source until the chicken is just cooked through, 4 to 5 minutes per side. (Alternatively, cook in a ridged grill pan over medium heat or grill over medium coals.)

Grate enough lime zest to measure 1/2 teaspoon; cut lime into quarters. Stir zest, black beans and salt into the sweet potato mixture. Continue cooking for 4 to 5 minutes, or until the sweet potato is tender. If bay leaves have been used, discard them. Transfer the sweet potato-bean mixture to 4 plates; top with chicken and serve with lime wedges. Garnish as desired.

Notes: Shared by: Laura Johansen Source: "Practical Nutrition"

7 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Cherry Balsamic Chicken with an Orange Twist

Ingredients: 1/4 pound sweet cherries, pitted 1 tablespoon dried thyme 1 orange 1/4 tablespoon dried rosemary 1/4 cup balsamic vinegar 1/2 tablespoon garlic powder 2 cloves garlic, coarsely chopped 1 tablespoon salt 2 fresh rosemary sprigs 1 tablespoon unsalted butter 4 fresh thyme sprigs 1 tablespoon olive oil 4 split chicken breasts 1/4 cup honey

Recipe Instructions: Preheat oven to 350°F. In a large measuring cup or medium bowl add pitted cherries, balsamic vinegar, garlic cloves, fresh rosemary, and thyme. Juice the orange and add the juice to the large measuring cup. Then cut the orange halves into quarters and add them to the cup as well. (This will be the sauce.)

In a small bowl combine the dried thyme, dried rosemary, garlic powder, and salt to make the seasoning for the chicken.

Lay chicken out on a cutting board and sprinkle one side with the seasoning from the small bowl. In a cast iron skillet place olive oil and melt butter over medium heat. Place the chicken breasts seasoned side down. Season the other side of the chicken. Allow chicken to brown on one side 3-6 minutes.

Flip chicken and pour contents from the large measuring cup in with the chicken. Drizzle top of chicken with honey. Place cast iron skillet into the oven and allow to bake 10-15 minutes. Internal temperature of the chicken should be 165°F (75°C).

Remove the cast iron skillet from the oven, take the chicken out of the pan and let rest for 5 minutes. If the sauce is too thin, simply place the skillet back on the stove, bring the sauce to a boil over medium-high heat, and cook off some of the excess liquid. It takes only 1-3 minutes so make sure you watch it closely. If you cook it too long, it turns into a glaze. Slice chicken and drizzle sauce over the top to serve.

Notes: Shared by: Lisa Davidson and Family

8 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Chicken Avocado Burger Delicious and if your kid likes lacrosse and Paul Rabil, they might get excited about making this!

Ingredients: 1 pound ground chicken 1 avocado, peeled and pitted handful of fresh cilantro, chopped 1/2 red onion, chopped 1 clove garlic, minced 1 jalapeno pepper, chopped 1 lime, juiced 1/4 cup panko crumbs 6 slices multigrain bread 1 tablespoon mustard 1/4 cup goat cheese, crumbled 1/4 red pepper, sliced 1/4 mango, sliced several dandelion greens

Recipe Instructions: In a bowl, add ground chicken, avocado, cilantro, red onion, garlic, jalapeno, lime juice, and panko. Mix well with hands and form into 3 patties. Cook patties in oven-proof skillet on one side, over medium-high heat. Then broil in oven until done.

Serve burger on toasted multigrain bread, topped with mustard, goat cheese, red pepper, mango, and dandelion greens

Notes: Shared by: The Vlastos Source: https://m.youtube.com/watch?v=LmUWRVReDEY

9 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Chicken-Avocado Casserole

Ingredients: 1/4 cup flour Salt and pepper to taste 1/4 teaspoon thyme 6 boneless, skinless chicken breast halves (Can cut chicken into thin strips/pieces to cook faster) 8 tablespoons butter, divided (Or use butter and oil combo) 1 small onion, chopped 1 cup dry wine (e.g., Pinot Grigio or Pinot Noir) 2/3 cups chicken broth 1 chicken bouillon cube (Can omit, if don’t have it) 1 1/2 tablespoons flour 2/3 cup cream (Can substitute milk, ideally not skim) 3 avocados (Best with avocados, but still tasty without it) Lemon juice Olive oil

Recipe Instructions: In a bowl, mix together flour, salt, pepper, and thyme. Roll chicken in mixture. In a skillet, melt 5 tablespoons butter and brown chicken. (Can substitute olive oil for butter.) Place in sprayed baking dish.

Add remaining butter or oil to skillet and brown onion. Add wine, chicken broth, and bouillon blended with flour (or just flour if not using bouillon). Bring to a boil and cook until thick, stirring frequently. Pour mixture over chicken.

Cover with foil and cook at 375°F for 1 hour if using whole chicken breast halves, or 20 minutes if using cut-up thin pieces of chicken. Remove from oven and allow to cool slightly. Stir in cream and sprinkle with sliced avocados and lemon juice. Ready to serve!

Notes: Shared by: Lisa Davidson and Family Source: “Quick Cooks’ Kitchen One-Dish Meals”

10 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Chicken Biryani Fragrant and Flavorful

Ingredients: 1 cup whole milk yogurt 1/4 teaspoon whole black peppercorns Kosher salt 2 large pinches saffron 2 teaspoons Kashmiri chili powder (or hot, unsmoked paprika) 1/4 cup whole milk 1/2 teaspoon ground turmeric 1/2 cinnamon stick 2 1/2 pounds bone-in skinless chicken thighs 1 teaspoon cumin seeds 1 1/2 cups vegetable oil 1 tablespoon finely grated ginger 2 large red onions, thinly sliced 5 cloves garlic, finely grated 2 cups basmati rice 2 medium tomatoes, chopped into ½ inch-pieces 8 whole cloves 1/2 cup cilantro leaves 7 green cardamom pods 1/2 cup mint leaves 3 bay leaves

Recipe Instructions: Whisk together the yogurt, 3 tablespoons salt, chili powder and turmeric in a large bowl. Add the chicken and turn to coat. Let sit at room temperature until ready to use, up to 1 hour. (Alternatively, the chicken can be marinated for up to 2 days covered with plastic wrap in the refrigerator.)

Meanwhile, heat the oil in a large heavy-bottomed saucepan over high heat until a deep-fry thermometer reaches 350°F. Fry half of the onions, stirring frequently for even cooking, until deep golden brown, 10 to 12 minutes. Transfer them to a paper-towel lined baking sheet to drain. Season with salt and let cool. Let the oil come back up to temperature and repeat with the remaining onions. Reserve the oil.

Wash, rinse and drain the rice in a bowl full of cold water until the water is almost clear, about 5 times. Bring the rice, 1/4 cup salt, 4 of the cloves, 3 of the cardamom pods, 1 of the bay leaves, the peppercorns and 3 quarts of water to a boil in a large pot over high heat. Cook for exactly 5 minutes. (The rice will not be completely cooked; it will continue to cook in the oven. Do not cook longer or the rice will get mushy.) Drain and transfer the rice and spices to a medium bowl.

Position a rack in the lower third of the oven and preheat to 300°F. Stir together the saffron and milk in a small bowl until combined.

Heat 3 tablespoons of the reserved onion oil in a large Dutch oven over medium heat. Add the cinnamon stick, cumin seeds and the remaining 4 cloves, 4 cardamom pods and 2 bay leaves. Cook, stirring frequently, until the spices are very fragrant and beginning to brown, about 1 minute. Add the ginger and garlic and cook, stirring frequently, until very fragrant and beginning to stick to the bottom of the pan, about 1 minute. Add the tomatoes and 1 teaspoon salt and cook, stirring occasionally and scraping the garlic and ginger from the bottom of the pan, until the tomatoes start to break down and most of the liquid has evaporated, 5 to 7 minutes. Stir in 1/2 cup water, bring to a boil and scrape up any bits from the bottom of the pan.

Remove the chicken from the marinade and layer on top of the tomatoes. Then sprinkle half the fried onions on top of the chicken. Top with the rice and spices and then drizzle the saffron milk over the rice. Cover the pan and bake until the liquid evaporates, the rice is tender and the chicken is cooked through, 30 to 40 minutes. Let sit covered for 10 minutes, then transfer the biryani to a large serving platter. Top with the remaining fried onions, cilantro and mint leaves.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://www.foodnetwork.com/recipes/food-network-kitchen/the-best-chicken-biryani-7449133

11 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Chicken (or Vegetarian) Flautas with Avocado Cream Substitute beans and corn for Vegetarian Flautas

Ingredients: FOR THE FLAUTAS: FOR THE AVOCADO CREAM: Vegetable or canola oil, for frying 1 very ripe avocado, halved, pitted and flesh removed 1 tablespoon butter 1 (4-ounce) container sour cream 1/2 small red onion, diced 2 tablespoons fresh lime juice 1 jalapeno, diced Salt 1 garlic clove, minced 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1 rotisserie chicken, skin removed and meat finely shredded 1 cup salsa 1/4 cup freshly chopped cilantro leaves 1 cup shredded Cheddar/Monterey jack blend 1 lime, juiced Salt 16 (5 to 6-inch) flour tortillas 2 cups shredded iceberg lettuce, for serving

Recipe Instructions: Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375°F.

To make the flautas: In a pan over medium heat melt butter and sauté onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.

Preheat oven to 200°F.

Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.

To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste.

To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://www.foodnetwork.com/recipes/sunny-anderson/chicken-flautas-with-avocado-cream-recipe-1948284

12 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Chicken Française Simple with Basic Ingredients

Ingredients: 1 egg, beaten 1/2 lemon, juiced 1 cup all-purpose flour 1 pinch garlic powder 1 pinch paprika 6 skinless, boneless chicken breast halves 2 tablespoons butter 1 (14.5 ounce) can chicken broth 1 lemon, juiced 6 slices lemon, for garnish 2 sprigs fresh parsley, for garnish

Recipe Instructions: In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.

Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.

In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://www.allrecipes.com/recipe/15181/famous-chicken-francaise/

13 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Chicken Parmesan Classic and Crispy

Ingredients: 4 skinless, boneless chicken breast halves Salt and freshly ground black pepper to taste 2 eggs 1 cup panko bread crumbs, or more as needed 1/2 cup grated Parmesan cheese 2 tablespoons all-purpose flour, or more if needed 1 cup olive oil for frying 1/2 cup prepared tomato sauce 1/4 cup fresh mozzarella, cut into small cubes 1/4 cup chopped fresh basil 1/2 cup grated provolone cheese 1/4 cup grated Parmesan cheese 1 tablespoon olive oil

Recipe Instructions: Preheat an oven to 450°F (230°C).

Place chicken breasts between two sheets of heavy plastic (re-sealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.

Beat eggs in a shallow bowl and set aside.

Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.

Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.

Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.

Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.

Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.

Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165°F (74°C).

Notes: Shared by: Arts Festival & International Fair Committee Source: https://www.allrecipes.com/recipe/223042/chicken-parmesan/

14 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Chicken Piccata Flavorful and quick

Ingredients: 2 skinless and boneless chicken breasts, butterflied to make thin and then cut in half Salt and pepper All-purpose flour 3 tablespoons butter 2 tablespoons olive oil 1/3 cup lemon juice 1/2 cup chicken stock 1/4 cup brined capers

Recipe Instructions: Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In large skillet over medium high heat, melt butter and olive oil. When it starts to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to a plate.

Add lemon juice, stock, and capers to pan. Bring to a boil, scraping up brown bits from pan for extra flavor. Return chicken to pan and simmer for 5 minutes or until cooked through. Season to taste.

Notes: Shared by: The Colin Family Source: https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2-1913809

15 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Chicken Pot Pie Comfort food at its best!

Ingredients: Two pie crusts (these can be homemade or store-bought)* 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups chicken broth (I use low-sodium organic) 2/3 cup milk (you can use Lactaid or regular milk) 2 cups frozen vegetables (a bag of mixed frozen peas and carrots works great) 2 1/2 to 3 cups cooked chicken, cut into chunks

Recipe Instructions: Heat oven to 425°F. Make sure your pie crusts are room temperature before trying to unroll them (it will be so much easier if they are).

In a medium saucepan, melt butter over medium heat. Add onion, sauté for a few minutes until soft. Add flour, salt and pepper. Stir until well blended. Gradually stir in broth and milk, cook until bubbly and thickened. Add chicken and vegetables. Mix well. Remove from heat. Spoon into crust-lined 9-inch pie pan. Top with second crust. Seal edges and cut several slits in the top to vent.

Bake 30-40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

You can make it ahead of time and freeze (uncooked) or keep in the refrigerator overnight. Makes 6 servings.

*This works well gluten-free. Substitute with gluten-free pie crusts and gluten-free flour.

Notes: Shared by: The Marlow Family

16 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Chicken Tacos

Ingredients: Chicken breast 1 white onion Jalapeño peppers Olive oil Cumin Chili powder Cayenne Garlic powder Salt Pepper

Recipe Instructions: Boil chicken in water until done; then shred it with a fork. Dice onion and jalapeño and sauté in olive oil. When onion is translucent, add the shredded chicken and a bit of olive oil. Season to taste with cumin, chili powder, cayenne, garlic powder, salt, pepper, and any Mexican spice you desire.

I serve them with radish, avocado and lime, and of course whatever hot sauce you like. For the cheese, I spread jalapeño or chive “kite hill” spread. I use Siete wraps.

Notes: Shared by: Carrie Berg

17 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Chicken Tikka Masala

Ingredients: FOR THE CHICKEN MARINADE: FOR THE SAUCE: 28 ounces (800g) chicken thighs, boneless and 2 tablespoons of vegetable/canola oil skinless and cut into bite-sized pieces 2 tablespoons butter 1 cup plain yogurt 2 small onions (or 1 large onion) finely diced 1 1/2 tablespoons minced garlic 1 1/2 tablespoons garlic finely grated 1 tablespoon ginger 1 tablespoon ginger finely grated 2 teaspoons garam masala 1 1/2 teaspoons garam masala 1 teaspoon turmeric 1 1/2 teaspoons ground cumin 1 teaspoon ground cumin 1 teaspoon turmeric powder 1 teaspoon Kashmiri chili (or 1/2 teaspoon 1 teaspoon ground coriander ground red chili powder) 14 oz. (400g) tomato puree (tomato sauce/Passata) 1 teaspoon of salt 1 teaspoon Kashmiri chili (optional for colour and flavour) 1 teaspoon ground red chili powder (adjust to your taste preference) 1 teaspoon salt 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories) 1 teaspoon brown sugar 1/4 cup water if needed 4 tablespoons fresh cilantro or coriander to garnish

Recipe Instructions: In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).

Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)

Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.

Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red color.

Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.

Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://cafedelites.com/chicken-tikka-masala/

18 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Comforting Minestrone Comforting, Filling, Healthy

Ingredients: 2 tablespoons olive oil 1/2 pound to 1 pound of ground turkey or ground chicken (or leave out if you're vegetarian) 1 onion, chopped 2 carrots, peeled, chopped 2 celery stalks, chopped 2 garlic cloves, minced 3 large handfuls of chopped kale (more or less to taste) 1 (14 1/2-ounce) can diced tomatoes (optional). If canned or jarred tomatoes aren’t available, you can use 1/2 cup of jarred marinara sauce. 1 (15-ounce) can cannellini beans, drained, rinsed (or lentils or chickpeas) 2 (14-ounce) cans low-sodium chicken broth or vegetable stock (or 1 32-ounce box of stock) 1 ounce piece Parmesan cheese rind (optional) 2 tablespoons chopped fresh Italian parsley leaves (or 1 tablespoon dried parsley or any mix of dried herbs you like) Salt and pepper (to taste)

Recipe Instructions: Heat the oil in a heavy large pot over medium heat. Add the ground turkey or ground chicken (if using) and sauté for 5 minutes breaking up the pieces of meat.

Add onion, carrots, celery, and garlic. Sauté until the onion is translucent, about 7-10 minutes. Add the kale, if using, and tomatoes or marinara sauce and dried herbs. Add the chicken broth and beans or lentils* and add the parmesan cheese rind.

Simmer until the kale is wilted and the tomatoes break down, about 10-12 minutes. Season with salt and pepper, to taste. Discard parmesan rind if using.

Ladle the soup into bowls and serve with your favorite carb (crusty bread, rice, or small cooked pasta mixed into the soup). Top with grated parmesan and/or any fresh chopped herbs.

*This is a very forgiving recipe, so change the ratio of veggies and stock to make it more or less hearty.

Notes: Shared by: The Perkins Family

19 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Dijon Mustard Chicken

Ingredients: 4 whole chicken breasts, halved, skinned and boned 4 tablespoons (1/2 stick) unsalted butter 2 tablespoons flour 1 cup chicken or vegetable broth 1/2 cup light or heavy cream 3 tablespoons Dijon mustard 1 teaspoon salt 1/2 teaspoon pepper Optional: mushrooms, onions, grape tomatoes, artichoke hearts

Recipe Instructions: In large skillet, sauté chicken in butter over medium heat, turning frequently, until browned but not cooked through, 8 – 10 minutes.

Remove chicken and sprinkle flour into pan juices, stirring consistently with a whisk to avoid lumps.

Slowly add broth to deglaze pan. Add cream, mustard, salt, and pepper, stirring gently. Cook sauce until thickened, about 5 minutes. At this point add mushrooms, etc. if desired. Return chicken to pan. Cover and continue cooking until chicken is tender and cooked through, about 10 minutes.

Notes: Shared by: The Ben-Meir Family Source: “Even More Special” cookbook

20 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Doug’s Tex-Mex Turkey Meatballs

Ingredients: FOR THE MEATBALLS: 3 cups [150 g] corn tortilla chips (with salt! not unsalted! but if they’re unsalted, just add an extra 1/2 teaspoon salt to the meatballs) 1 pound [453 g] ground turkey (preferably dark meat, but white meat works, too) 1 cup [250 g] jarred tomato salsa (whatever brand and level of spice you like) 1 teaspoon kosher salt 1 cup [110 g] coarsely grated sharp cheddar cheese

FOR THE SAUCE: 1/2 cup [125 g] jarred tomato salsa 1 cup [227 g] sour cream

Recipe Instructions: FIRST, MAKE THE MEATBALLS: Preheat your oven to 425ºF [220ºC]. Line a sheet pan with parchment paper and set it aside.

Place the tortilla chips in a large plastic bag and seal the bag. Crush the chips with a rolling pin or a wine bottle until the crumbs are very fine and then transfer them to a large bowl. Add the ground turkey, salsa, salt, and cheese. Use your hands to mix everything together.

Form the mixture into 20 equal-sized meatballs. It’s helpful to divide the mixture in half and then in half again and so on to make sure the meatballs are the same size. Wetting your hands with cold water will help keep the mixture from sticking to them. You can also make the meatballs a little smaller or a little larger— just keep them all about the same sizes so they cook evenly.

Evenly space the meatballs on the prepared sheet pan and roast until they're firm to the touch and cooked through (break into one to check it), about 20 minutes.

NEXT, MAKE THE SAUCE: Place the salsa and sour cream in a small bowl and stir well to combine.

AND SERVE: Serve the meatballs warm with the sauce on the side for dipping.

Notes: Shared by: Arts Festival and International Fair Committee Source: "Simply Julia" by Julia Turshen, RCDS '03

21 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Easy Pot Roast

Ingredients: 3 pounds Pot Roast Beef 1 onion (chopped big) Carrots (a handful of carrot sticks) Mushrooms (1 container: 8-16 ounces) Cream of mushroom soup (1 10.5-ounce can) Beef broth (1 32-ounce carton) Bay leaves (1 piece) Salt and pepper Puff pastry dough (optional) Egg for egg wash (optional)

Recipe Instructions: It’s important you use the right pot that can hold heat well like an enameled coated cast iron pot similar to Le Creuset or Staub.

Preheat oven to 375°F.

Heat the pot on the stovetop. Let it heat up on high heat before you add oil. While the pot is heating up, liberally salt the beef all over and let it sit. Letting the salt sit on the meat draws out moisture from the beef ensuring a better sear.

Sear the beef on all sides until a nice brown crust develops around the entire piece of beef. Turn off the heat on the stove and add into the pot the carrots, onion, mushroom, mushroom soup, beef broth and bay leaves.

With the lid on the pot, put it into the oven. Leave it in the oven for approximately 4-5 hours. Check periodically. I like it when the beef is soft enough to shred with a fork. It’s normal for a large amount of the liquid to evaporate and you should be left with a flavorful, concentrated sauce.

Optional step to impress your guests. Roll out puff pastry dough, spread the beef (let it cool before you do this) on the dough and roll it up. Brush egg wash on top. Bake the dough in the oven. Voila! You will have a Beef Wellington-like dish!

Notes: Shared by: The Chua Family

22 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Easy Vegetable Soup Don’t be put off by the very green appearance of this soup! It is an awesome comfort food and a great way to get your veggies. You can get creative with seasoning / flavor profile depending on your family’s palate.

Ingredients: 1 bag frozen spinach 1 bag frozen broccoli 1 bag frozen cauliflower 1 can tomatoes (any kind) 1 onion, peeled and quartered 1 box (or 3 cans) chicken broth (or vegetable broth for a vegan recipe) 1 bag frozen artichoke hearts, optional 1 - 1 1/2 teaspoon salt (to taste) 1 teaspoon Italian seasoning 1/2 teaspoon pepper

Recipe Instructions: Pour broth into a large stock pot. Over broth, add all remaining ingredients. Cover and cook over medium-high heat till vegetables are softened, about 15 minutes. Reduce heat to medium-low and simmer another 15 – 20 minutes. Using an immersion blender, blend soup to desired consistency. Top with shaved parmesan cheese. Store in fridge up to one week. This soup microwaves beautifully and also freezes well.

Notes: Shared by: The Ben-Meir Family

23 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Eggplant Rollatini Time-consuming but authentic

Ingredients: 1 large eggplant 1 tablespoon salt

SAUCE: FILLING: COATING: 1 small onion, chopped 1 carton (15 ounces) ricotta cheese 3 large eggs, lightly beaten 1/4 cup olive oil 1 cup shredded part-skim mozzarella cheese 1 cup seasoned bread crumbs 2 garlic cloves, minced 1/2 cup grated Parmesan cheese 1 cup grated Parmesan cheese, divided 1 can (15 ounces) tomato sauce 1/4 cup minced fresh parsley 2 garlic cloves, minced 1 can (14-1/2 ounces) diced tomatoes 1 large egg, lightly beaten 2 tablespoons minced fresh parsley 1/2 cup chicken broth 1/8 teaspoon pepper Dash each salt and pepper 1/4 cup tomato paste Oil for frying 2 tablespoons minced fresh parsley 2 teaspoons sugar 1/2 teaspoon salt 1/2 teaspoon dried basil 1/4 teaspoon pepper 1/8 teaspoon crushed red pepper flakes

Recipe Instructions: Peel and slice eggplant lengthwise into fifteen 1/8-inch-thick slices. Place in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes.

Meanwhile, for sauce, in a large saucepan, sauté onion in oil. Add garlic; cook 1 minute longer. Stir in remaining sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, stirring occasionally, 20-25 minutes. Rinse and drain eggplant.

In a large bowl, combine filling ingredients; set aside.

Place eggs in a shallow bowl. In another shallow bowl, combine bread crumbs, 1/2 cup Parmesan cheese, garlic, parsley, salt and pepper. Dip eggplant in eggs, then bread crumb mixture.

In an electric skillet, heat 1/2 inch of oil to 375°F. Fry eggplant in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.

Preheat oven to 375°F. Spoon 1 cup sauce into an ungreased 13x9-inch baking dish. Spread 2 rounded tablespoons filling over each eggplant slice. Carefully roll up and place seam side down in baking dish. Spoon remaining sauce over roll-ups. Sprinkle with remaining Parmesan cheese. Cover and bake until bubbly, 30-35 minutes.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://www.tasteofhome.com/recipes/eggplant-rollatini/

24 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Foul Mudammas (Egyptian Fava Beans) Vegan, quick, “Egypt’s national dish”, pronounced “Fool Mudammas”

Ingredients: 2 cans plain fava beans (13 to 15 ounces each can) 1/2 cup water Kosher salt 1/2 to 1 teaspoon ground cumin 1 to 2 hot peppers, chopped (jalapenos will work here) 2 garlic cloves, chopped 1 large lemon, juiced Extra virgin olive oil 1 cup chopped parsley 1 tomato, diced

TO SERVE: Warm pita bread Sliced tomatoes Sliced cucumbers Green onions Olives

Recipe Instructions: In a cast iron skillet or saucepan, add the fava beans and 1/2 cup water. Warm over medium-high heat. Season with kosher salt and cumin. Use a potato masher or fork to mash the fava beans.

In a mortar and pestle, add the hot peppers and garlic. Smash. Add in juice of one lemon and stir to combine.

Pour the garlic and hot pepper sauce over the fava beans. Add a generous drizzle of extra virgin olive oil. Top with chopped parsley, diced tomatoes, and a few slices of hot peppers, if you like.

Serve with pita bread, sliced veggies and olives.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://www.themediterraneandish.com/foul-mudammas-recipe/

25 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 General Tso’s Chicken As Good as Take-Out

Ingredients: 1 pound chicken thighs cut into 1 inch chunks 1/4 cup cornstarch Oil for frying 1 tablespoon minced ginger 1/2 teaspoon red chili flakes 2 cloves garlic minced

SAUCE: 3 tablespoons rice vinegar 3 tablespoons soy sauce 2 teaspoons hoisin sauce 1/4 cup water 3 tablespoons sugar 1 tablespoon cornstarch

Recipe Instructions: Toss the chicken thighs with the quarter cup of cornstarch and let sit while you mix the sauce ingredients.

Add the rice vinegar, soy sauce, hoisin sauce, water, sugar and tablespoon of cornstarch in a small bowl and whisk together.

Add the chicken to a pan with the oil and fry until crispy.

Remove chicken from the pan and drain all but a tablespoon of the oil and add the chili flakes, ginger and garlic. Cook until you smell the garlic (about 30 seconds).

Add in the chicken and toss, then add in the sauce. Stir for about 30 seconds until thickened. Serve immediately.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://dinnerthendessert.com/general-tsos-chicken/

26 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Greek Pastitsio Typical Greek taverna comfort food

Ingredients: PART ONE: PART TWO: PART THREE: 2 pounds lean ground meat 1 1/4 pounds ziti, #2 macaroni 3 cups milk, warmed (I warm in 1/8 pound sweet butter 1/4 cup melted sweet butter microwave in the measuring cup) 1 6-ounce can tomato paste plus 2 eggs well beaten 1 cup light cream or 1 cup additional milk 1 cup water 1 cup grated cheese Kefalotiri or Parmesan 1/4 pound sweet butter 2 large onions, chopped fine 1 tablespoon salt in boiling water 1/2 cup regular flour 2 cloves 3 or 4 eggs well beaten (sometimes I 1 teaspoon cinnamon only use two eggs) Salt/pepper 1/2 teaspoon salt (add to beaten eggs) 1/4 cup white wine 1/2 cup water if needed

Recipe Instructions: PART ONE-MEAT SAUCE: Sauté meat in a large pot over medium heat for 15 minutes until browned. Add butter and onions and continue to brown for 15 minutes, stirring occasionally. Blend tomato paste with 1 cup water. Add tomato and seasonings to taste. Add wine and if needed add 1/2 cup water. Sauce should be juicy. Cook uncovered for 20 minutes, or until it thickens. Stir occasionally.

PART TWO-PASTA: Cook ziti in rapidly boiling salted water for 15 minutes. Pour into colander, rinse with cold water and drain well. Place cooked ziti in same large pot and mix with melted butter. Add well beaten eggs to the ziti. Mix in the grated cheese.

PART THREE-BÉCHAMEL SAUCE: Melt butter in a large saucepan. Stir in the flour and cook for one minute. Add warm milk and cream a little at a time and continue stirring. (I prefer using a whisk). Cook until thickened. Cool mixture slightly.

Beat the eggs well. Add the 4th cup of milk to eggs while still beating. Blend egg mixture slowly to milk mixture. Return to stove and cook until thick and smooth.

PART FOUR-ASSEMBLE CASSEROLE: Preheat oven to 350°F. In well buttered pan (lasagna pan) line half of the ziti. Spoon 1 cup of béchamel over ziti. Put all meat sauce over ziti and layer evenly and pat down. Top with a layer of remaining ziti. Pour remaining béchamel sauce over entire casserole and sprinkle with more grated cheese and grated nutmeg.

Bake at 350°F for 45 to 60 minutes, until golden. Pastitsio cuts better when cooled. Cut into squares. (You can use aluminum disposable medium roaster pan, 15 3/4 x 11 1/4 x 3”.)

Note: Pastitsio can be prepared ahead of time and frozen and then baked. Cooking will take longer, but follow procedure as above.

Notes: Shared by: The Ripp Family

27 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Greek Sheet Pan Chicken with Lemon Potatoes Quick, Tasty, Easy Clean-up

Ingredients: 1/4 cup unrefined, extra-virgin olive oil plus extra for drizzling 1/4 cup fresh squeezed lemon juice (about 2 large lemons) + 1 lemon, sliced 1 tablespoon red wine vinegar 1 tablespoon minced garlic (about 2 large cloves) 2 tablespoons dried oregano, plus extra for sprinkling 2 teaspoons sea salt, plus extra for sprinkling Freshly ground black pepper, to taste 4 bone-in, skin-on chicken breasts (halved if desired) or equivalent amount of other pieces, such as 8 thighs 1 red onion, sliced into 1/4-inch wedges 1 pound Yukon Gold potatoes, diced into 1-inch pieces

Recipe Instructions: In a large bowl, whisk together the olive oil, lemon juice, vinegar, garlic, oregano, salt and pepper. Place the chicken in the bowl and toss to coat. Allow to marinate in the refrigerator for 6-8 hours or overnight.

Preheat oven to 425°F and line a rimmed sheet pan with parchment paper, unless you are using a stainless steel pan (you should grease the stainless pan). Arrange the chicken on the sheet pan and add the onion, potatoes, and lemon slices and spread evenly around the chicken. Drizzle onions, potatoes and lemon slices with a little olive oil. Sprinkle everything with a few pinches of dried oregano and salt.

Bake for about 35-45 minutes until chicken is cooked through and the internal temperature reaches 165°F. Whole bone-in chicken breasts will take 45-50 minutes. If the chicken isn't browned on top, but the meat is properly cooked, stick the pan under the broiler, about 6 inches from the heat source, for about 30-60 seconds, or until browned.

Notes: Shared by: The Comora Family Source: https://pamelasalzman.com/greek-sheet-pan-chicken-lemon-potatoes-recipe/

28 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Grilled Harissa Shrimp Simple and Spicy

Ingredients: 1 1/2 pounds large shrimp, peeled, tails intact, deveined 2 tablespoons olive oil 2–3 tablespoons harissa paste 4 radishes, trimmed, thinly sliced 1/2 cup fresh basil leaves 1/2 cup fresh cilantro leaves Freshly ground black pepper Kosher salt

Recipe Instructions: Prepare grill for medium-high heat. Combine shrimp, harissa, and oil in a medium bowl; season with salt and toss to coat.

Grill shrimp until cooked through, about 2 minutes per side. Transfer to a plate and let cool.

Toss shrimp, radishes, basil, and cilantro in another medium bowl; season with salt and pepper.

DO AHEAD: Shrimp can be grilled 2 hours ahead. Cover and chill.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://www.bonappetit.com/recipe/grilled-harissa-shrimp

29 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Grilled Pineapple, Chicken and Avocado Salad

Ingredients: SALAD: 2 boneless skinless chicken breasts 2 teaspoons olive oil salt and pepper 1 fresh pineapple, peeled, cored and sliced into 1-inch thick rings 8 cups baby spinach 1 cup fresh blueberries 1 avocado, peeled, pitted and diced 1/2 cup crumbled feta cheese 1/4 of a red onion, thinly sliced

HONEY GARLIC VINAIGRETTE: 3/4 cup avocado oil (or any mild-flavored oil) 1/4 cup apple cider vinegar 3 tablespoons honey 2 cloves garlic, minced pinch of salt and black pepper

Recipe Instructions: TO MAKE THE SALAD: Brush the chicken on both sides with olive oil, then season generously with salt and pepper.

Preheat your outdoor grill to medium-high, or heat a grill pan over med-high heat. Place pineapple slices and chicken breasts on the grill. Cook for about 5 minutes per side or until the chicken is cooked through, and no longer pink on the inside. Remove pineapple and chicken and let cool for at least 10 minutes. Then slice chicken into strips, and cut pineapple into chunks.

In a large bowl, toss together spinach, blueberries, avocado, feta, red onion, pineapple and chicken until combined. Drizzle or toss with salad dressing, and serve immediately

TO MAKE THE VINAIGRETTE: Whisk all ingredients together until blended. Let sit for at least 10 minutes for flavors to meld. Whisk again until blended, then drizzle over salad.

Notes: Shared by: Laura Ferris Formato and Family

30 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Lemon Chicken

Ingredients: FOR SPICE MIXTURE: 2 teaspoons (2 g) dried oregano 1 1/2 teaspoons (3.9 g) coriander 1 1/2 teaspoons (3.9 g) ground cumin 3/4 teaspoon (1.9 g) ground nutmeg

FOR MARINADE: 1/3 cup (80 ml) lemon juice 1/4 cup (60 ml) extra virgin olive oil 2 to 3 teaspoons (5.6 g) minced garlic

FOR CHICKEN: 1 1/2 pounds (6 to 7 pieces) (681 grams) boneless skinless chicken thighs (or breasts) Kosher salt and pepper 1 large onion, diced 2 lemons, halved Extra virgin olive oil Fresh parsley for garnish

Recipe Instructions: In a small bowl, add the spices and mix to make the spice mixture. In another bowl or large measuring cup, combine the lemon juice, olive oil and garlic to make the marinade.

Pat chicken dry and season with kosher salt and pepper. Sprinkle generously with the spice mixture on both sides.

Place chicken in a shallow glass container or dish. Add onions. Pour in the marinade, work the chicken a bit to make sure all the pieces are well covered with the marinade. Cover. At this point, you can leave it to marinate in room temperature for about 20 to 30 minutes, or if you have the time, refrigerate for up to 8 hours (this will ensure the most flavor.)

When ready, heat a grill pan over medium-high heat (or an outdoor grill also over medium-high heat). Do not add oil yet to the pan. Add the lemon halves, flesh-side down to grill briefly. Remove grilled lemons and set aside for now.

Brush the pan with a little extra virgin olive oil. Using a pair of tongs, add chicken pieces in one layer (discard any remaining marinade). Cook for 6 to 7 minutes on each side or until chicken is well cooked through; you can adjust heat to medium if needed (when fully cooked, internal temperature should register 165°F.)

Transfer to a serving platter. Add the grilled lemons (which you can squeeze for a little more juice), and garnish with parsley.

Notes: Shared by: Laura Ferris Formato and Family

31 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Lemon Risotto

Ingredients: 2 shallots 1 stick of celery 4 tablespoons unsalted butter 1 tablespoon olive oil 1 1/2 cups risotto rice (preferably vialone nano) 4 cups vegetable broth (e.g., Marigold stock/bouillon powder) Zest and juice of 1/2 unwaxed lemon Needles from 2 small sprigs of fresh rosemary (finely chopped) 1 large egg yolk 1/4 cup grated Parmesan cheese (plus more to sprinkle) 1/4 cup heavy cream Sea salt flakes (to taste) Pepper (preferably white)

Recipe Instructions: Put the shallots and celery into a food processor and blitz until they are a finely chopped mush.

Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't catch. Mix in the rice, stirring to give it a good coating of oil and butter. Meanwhile, heat the stock in another saucepan and keep it at simmering point.

Pour a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.

Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, parmesan, cream and pepper.

When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt to taste. Serve with more grated parmesan if you wish, check the seasoning and dive in.

Notes: Shared by: Hilary Clarke Source: https://www.nigella.com/recipes/lemon-risotto

32 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Lomo Saltado (Peruvian Beef Stir Fry)

Ingredients: 3/4 pound (340 grams) beef tenderloin, cut into cubes Salt, to taste Black pepper, to taste 1/2 teaspoon cumin 2 cloves garlic, minced 2 tablespoons vegetable oil, divided 1 tablespoon red vinegar 1/2 red onion, sliced 1 medium tomato, sliced 1 Peruvian yellow chile pepper, sliced into tiny 1-inch strips 1 tablespoons soy sauce 2 tablespoons coriander 2 tablespoons parsley

Recipe Instructions: Combine beef, salt, pepper, cumin, garlic, 1 tablespoon vegetable oil, and red vinegar in a bowl. Let marinate for 2 hours.

Heat remaining 1 tablespoon of oil in a large pan over high heat. Add the steak and cook until browned, 5-6 minutes. Add onion, tomato, pepper, and soy sauce and cook until softened. Add coriander and parsley and stir to combine. Serve with rice, if desired.

Notes: Shared by: Lourdes Falcón

Source: https://www.youtube.com/watch?v=4wMIJpnD1gQ

33 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Maple Soy Salmon Quick and Easy

Ingredients: Salmon 1/4 cup soy sauce 1/2 cup maple syrup Sesame seeds

Recipe Instructions: Bake salmon at 500°F for 7 to 8 minutes. Heat 1/4 cup soy sauce and 1/2 cup maple syrup on medium heat a few minutes until it gets thick. Brush some sauce on salmon. Bake another 7 to 8 minutes. Serve with sauce and sesame seeds on top. Enjoy!

Notes: Shared by: The Buchbinder Family

34 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Miso-Glazed Black Cod Quick and Tasty

Ingredients: 3 tablespoons white miso paste 2 tablespoons water 2 tablespoons mirin (Japanese sweet wine) 2 tablespoons sake 1 tablespoon brown sugar 2 (7 ounce) black cod fillets

Recipe Instructions: Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the aluminum foil.

Whisk miso paste, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from heat and cool completely.

Place cod fillets on prepared baking sheet. Brush fillets all over with miso mixture. Rest fillets at room temperature to quickly marinate, 15 to 20 minutes.

Broil fillets in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones.

Notes: Shared by: The Holtman Family Source: https://www.allrecipes.com/recipe/237637/miso-glazed-black-cod/

35 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Nico’s Pasta with Prosciutto, Onions, Peas & Pancetta

Ingredients: Kosher salt and freshly ground black pepper, to taste 1 pound fettuccine 2 large eggs 2 large egg yolks 3 tablespoons freshly grated Parmigiano-Reggiano cheese, divided 2 tablespoons olive oil 1 onion, finely chopped 1 small shallot, finely chopped 1/2 clove garlic, thinly sliced 2 cups coarsely diced pancetta (about 8 ounces) 4 slices prosciutto, coarsely chopped 1/4 cup chicken stock 1 cup frozen peas, thawed Chopped flat-leaf parsley

Recipe Instructions: Bring 8 quarts of salted water to a rolling boil. Cook pasta according to package directions until al dente. In a medium bowl, whisk eggs, yolks, 1 tablespoon cheese and pepper; set aside.

Meanwhile, in a large sauté pan, heat oil over medium. Add onion, shallot and garlic. Cook 5 minutes or until tender. Remove vegetables from pan; set aside. Add pancetta to pan. Cook over medium-high heat 5 minutes or until fat has mostly rendered and pancetta is crispy and golden, adding prosciutto halfway through. Stir in onion mixture and stock; cook 4 minutes, scraping bottom of pan to loosen any browned bits.

Reserve 1/2 cup pasta water. Drain pasta. Toss pasta and peas with sauce in pan over medium heat. Remove pan from heat. Stir in egg mixture to coat pasta. Add remaining 2 tablespoons cheese and parsley; toss again. If pasta looks dry, add reserved pasta water as needed. Transfer to a platter; serve immediately.

Notes: Shared by: The Montagna Family Source: "Parade, adapted from Stanley Tucci’s “The Tucci Table” https://parade.com/1152121/alison-ashton/nicos-pasta-with-prosciutto-onions-peas-and-pancetta-recipe/

36 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 No-Bean, Kid-Favorite Turkey Chili Kid-favorite, Comforting, Quick

Ingredients: 2 pounds lean ground turkey Kosher salt, to taste 1/2 cup onion, chopped 3 cloves garlic, minced 28-ounce can crushed tomatoes 2 large sweet potatoes, peeled and diced into 1/2-inch cubes 32-ounce jar of marinara sauce (we use Rao's) 3/4 cup water 1/2 teaspoon cumin, or to taste 1/4 teaspoon chili powder 1/4 teaspoon paprika 1 bay leaf Fresh cilantro, for garnish (optional)

Recipe Instructions: In a large Dutch oven, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and cumin.

When meat is browned and cooked through, add onion and garlic; cook 3 minutes over medium heat. Add the can of tomatoes, sweet potatoes, marinara sauce, water, cumin, chili powder, paprika, salt and bay leaf.

Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally. Remove bay leaf and serve.

Notes: Shared by: The Marlow Family

37 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 No-Fail Slow Cooker Barbecue Brisket

Ingredients: 3.5-pound beef brisket Salt and black pepper 1 large onion, sliced 1 packet onion soup mix 1 bottle barbecue sauce 1 jalapeno chile pepper, skinned, seeded, and diced, if desired for extra heat

Recipe Instructions: Trim fat from brisket. Sprinkle with salt and pepper, set aside. In a 5-quart slow cooker, arrange onion slices. Place brisket on top. Top brisket with onion soup mix and jalapeno if using. Pour barbecue sauce over everything. Cover and cook on HIGH for one hour. Turn to LOW heat setting and cook for another 5 – 6 hours.

Notes: Shared by: The Ben-Meir Family Source: “Semi-Homemade Slow Cooker Recipes”

38 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Penne alla Vodka Simple and Satisfying

Ingredients: 1 pound penne 3 cloves garlic, minced 1 whole medium onion, chopped finely 3 tablespoons butter 2 tablespoons olive oil 1 cup vodka One 14-ounce can tomato puree or tomato sauce 1 cup heavy cream 1 generous pinch red pepper flakes, plus more if needed 1/4 to 1/2 teaspoon salt Freshly ground black pepper Grated Parmesan, for serving

Recipe Instructions: Cook the pasta according to package directions.

Sauté the garlic and onions in 2 tablespoons butter and the olive oil in a saucepan over medium heat until soft. Pour in the vodka, being careful if your stove has an open flame (remove the pan from the heat before adding).

Cook and reduce for 2 to 3 minutes, then pour in the tomato puree. Stir the mixture until it's thoroughly combined, then reduce the heat to low. Pour in the heavy cream. Stir to combine, then turn heat to the lowest simmer possible.

Sprinkle in the red pepper flakes and add salt and pepper to taste. Finally, stir in the remaining 1 tablespoon butter. Pour the drained pasta into the sauce and toss to combine. Sprinkle on the Parmesan, then sprinkle on more red pepper flakes if desired.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://www.foodnetwork.com/recipes/ree-drummond/penne-alla-vodka-recipe-2014981

39 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Pork (or Chicken) Chow Mein Hearty Skillet Dinner

Ingredients: 1 pound boneless pork loin (could replace with chicken) 2 garlic cloves, minced 4 tablespoons soy sauce, divided 2 tablespoons cornstarch 1/2 to 1 teaspoon ground ginger 1 cup chicken broth 1 tablespoon canola oil 1 cup thinly sliced carrots 1 cup thinly sliced celery 1 cup chopped onion 1 cup coarsely chopped cabbage 1 cup coarsely chopped fresh spinach Hot cooked rice, optional

Recipe Instructions: Cut pork into 4 x 1/4-in. strips; place in a bowl. Add garlic and 2 tablespoons soy sauce. Cover and refrigerate for 2-4 hours.

Meanwhile, combine the cornstarch, ginger, broth and remaining soy sauce until smooth; set aside. Heat oil in a large skillet or wok on high; stir-fry pork until no longer pink.

Remove and keep warm. Add carrots and celery; stir-fry for 3-4 minutes. Add the onion, cabbage and spinach; stir-fry for 2-3 minutes. Stir broth mixture; stir into skillet along with pork. Bring to a boil; cook and stir for 3-4 minutes or until thickened. Serve immediately over rice if desired.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://www.tasteofhome.com/recipes/pork-chow-mein/

40 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Shepherd’s Pie A lot of steps but not difficult

Ingredients: MEAT FILLING: POTATO TOPPING: 2 tablespoons olive oil 1 1/2 - 2 pounds russet potatoes (about 2 large potatoes peeled and 1 cup chopped yellow onion cut into 1 inch cubes) 1 pound 90% lean ground beef or ground lamb 8 tablespoons unsalted butter, 1 stick 2 teaspoons dried parsley leaves 1/3 cup half & half 1 teaspoon dried rosemary leaves 1/2 teaspoon garlic powder 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon ground black pepper 1/4 cup parmesan cheese 1 tablespoon Worcestershire sauce 2 garlic cloves, minced 2 tablespoons all-purpose flour 2 tablespoons tomato paste 1 cup beef broth 1 cup frozen mixed peas & carrots 1/2 cup frozen corn kernels

Recipe Instructions: MAKE THE MEAT FILLING: Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally. Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally. Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.

Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain. Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. Set the meat mixture aside. Preheat oven to 400°F.

MAKE THE POTATO TOPPING: Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes. Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid. Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together. Add the parmesan cheese to the potatoes. Stir until well combined.

ASSEMBLE THE CASSEROLE: Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake at 400°F uncovered for 25-30 minutes. Cool for 15 minutes before serving.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://www.thewholesomedish.com/the-best-classic-shepherds-pie/

41 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Skirt Steak Marinade

Ingredients: 1/2 cup vegetable oil 1/2 cup balsamic vinegar 3 tablespoons sugar 3 tablespoons ketchup 1 tablespoon Worcestershire sauce 2 scallions minced 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon dry mustard 2 garlic gloves minced Tobasco sauce to taste

Recipe Instructions: Mix all of ingredients together. Pour marinade into a gallon-size Ziploc bag together with the steak and marinate overnight prior to grilling.

Grill for 4 minutes on each side if you like it medium rare. Remove it from the grill, and then let it sit for 30 minutes prior to slicing. Enjoy!!

Notes: Shared by: The Levine Family

42 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Sound Shore Crab Stew Lush, Comfort, Cajun

Ingredients: 1/4 pound unsalted butter 1 large yellow onion, diced 1 medium bell pepper, diced 2 large carrots, peeled & cubed 3 tablespoons Old Bay seasoning 1 teaspoon white pepper 1 tablespoon chili powder 3-4 sweet potatoes, cubed 2 pounds fresh lump crabmeat 1/4 cup white wine 36-40 ounce coconut or evaporated milk Ground black pepper Sherry, rum, or other booze

Recipe Instructions: I make this lush yet comforting dish for special occasions and guests during the later months of winter. I typically use canned lump crab from wherever I can find it, but the fancier and fresher the crab the better. And the leftovers make for fabulous stuffing to fill a whole trout or roll into filets of white fishes for baking.

To begin, in a bowl, use your hands to pick out any shell fragments. Now do it twice to be safe. In a stock pot, melt the butter and add the onion, bell pepper and carrot. Sauté until the onions begin to turn clear. Add the Old Bay, chili powder, and white pepper, cook for 2 minutes, then add the lump crab and sweet potatoes and simmer for 5 minutes. Next add the wine and cook for another minute. Add a 1/4 cup of sherry/rum/liquor. For some good old slow heat, add small amounts of cayenne, chipotle, or hot sauce along the way. But be cautious, more heat can always be added after tasting.

Pour in the coconut (or evaporated) milk and simmer on a low flame until the potatoes are fully cooked, about an hour. The longer it simmers the better, up to 2 hours on the stovetop.

When the stew is ready, serve over gently crushed saltine style crackers. For a luxurious presentation, plunk a big fat steamed blue, king, or snow crab leg in the middle of each bowl.

Notes: Shared by: Derek Oscarson

43 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Steak Burritos with Avocado Pico de Gallo Great on the Grill

Ingredients: 1/2 pound skirt steak 2 teaspoons ground cumin 2 cloves garlic, minced, divided Juice of 2 limes, divided 4 tablespoons extra-virgin olive oil, divided 1 8-ounce can black beans, drained and rinsed Kosher salt Freshly ground black pepper 3 small tomatoes, seeded and finely diced 1/3 cup minced red onion 5 tablespoons freshly chopped cilantro, divided 1 avocado, diced 1 cup cooked brown or white rice 4 8" tortillas 1 1/2 cups thinly sliced romaine lettuce Shredded cheddar cheese (optional) Sour cream (optional)

Recipe Instructions: In a glass baking dish, rub steak with cumin, 1 garlic clove, 2 tablespoons lime juice, and 1 tablespoon olive oil.

Heat 1 tablespoon olive oil in a small saucepan. Add remaining 1 clove garlic and sauté until fragrant, 1 minute, then add black beans and sauté until thickened, 4 to 5 minutes. Season with salt and pepper and stir in 2 tablespoons lime juice.

In a medium-sized bowl, stir together tomatoes, red onion, 3 tablespoons cilantro, 2 tablespoons lime juice, and 1 tablespoon olive oil, then stir in avocado and season with salt and pepper.

Heat a grill pan over high heat. Season steak with salt and pepper and grill 2 to 3 minutes per side, or until desired doneness. Let sit 5 minutes, then slice thinly on the diagonal.

In a small bowl, stir together rice and remaining 2 tablespoons cilantro and season with salt and pepper.

Rub a large nonstick skillet with remaining 1 tablespoon olive oil. Add tortillas and crisp, 30 seconds per side.

In the center of each tortilla, place small mound of rice, then beans, avocado, pico de gallo, several slices of steak, lettuce, and, if desired, a sprinkling of cheese and a dollop of sour cream. Carefully roll tortilla around filling, pulling in sides as you roll. Return burritos to skillet to crisp slightly, 30 seconds more per side. Halve each burrito and serve immediately.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://www.delish.com/cooking/recipe-ideas/recipes/a43967/grilled-steak-burritos-avocado-pico-de-gallo-recipe/

44 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Tomato Tart Easy, Delicious, Pretty

Ingredients: 1 store-bought pie crust 3 heirloom tomatoes, sliced 1 shallot, thinly sliced 1 tablespoon Dijon mustard 1 cup shredded gruyere cheese 1/2 teaspoon dried thyme Olive oil, salt and pepper

Recipe Instructions: Preheat oven to 375°F. Lay out tomato slices on paper towel for 30 minutes to draw out moisture.

Roll out pie crust onto parchment-lined baking sheet. Spread mustard onto crust. Sprinkle on cheese. Layer tomatoes (will overlap) on top of cheese. Sprinkle on thyme, salt and pepper. Drizzle with olive oil. Can also add some Parmesan cheese.

Bake 45 minutes. Let cool 10 minutes then move to a wire rack and cool another 20 minutes.

Notes: Shared by: The Herzog Family

45 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Ultimate Cook Book Chicken Pot Pie Make-ahead, Comfort, Easy

Ingredients: 1 (2 1/2-pound) broiler-fryer chicken (Or can substitute pre-cooked pulled chicken from Costco, etc.) 2 quarts water 1 teaspoon salt 1/3 cup butter or margarine 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrots 1 small potato, peeled and chopped 1/2 cup frozen English peas, thawed 1/2 cup all-purpose flour 1 cup non-fat half-and-half 1 teaspoon salt 1/2 teaspoon pepper 1/2 (15-ounce) package refrigerated piecrusts 1 teaspoon all-purpose flour

Recipe Instructions: Bring chicken, water and 1 teaspoon salt to a boil in a Dutch oven; cover, reduce heat and simmer 1 hour. Remove chicken, reserving broth. Skin, bone and chop chicken; set aside. Skim fat from broth, reserving 2 cups broth.

Melt butter in a large skillet. Add onion and next 4 ingredients; cook, stirring constantly, 10 minutes or until carrots are tender Add flour, stirring until smooth. Gradually add reserved broth and half-and-half; cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in chopped chicken, 1 teaspoon salt and pepper.

Pour into a lightly greased 11 x 7 x 1 1/2 -inch baking dish; set aside. Unfold 1 piecrust and press out fold lines; sprinkle with 1 teaspoon flour, spreading over surface. Roll pastry into a 12 x 8-inch rectangle; place over filling. Fold edges under and crimp; cut slits in top to allow steam to escape. Bake at 400°F for 30 minutes or until golden brown, covering edges with aluminum foil after 20 minutes to prevent excess browning. Yield: 6 servings. ** I often double recipe and freeze one. It's also a very easy meal to drop off for a meal train.

Notes: Shared by: The Anderson Family Source: "The Ultimate Cook Book"

46 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Vaca Frita (Stir-Fried Beef) Tasty, aromatic typical Cuban dish

Ingredients: 2 1/2 pound flank steak, cut in half 1 bay leaf 1/4 cup fresh lime juice 1/4 cup fresh lemon juice 3 cloves garlic, finely chopped Salt and freshly ground black pepper to taste 1/2 cup pure Spanish olive oil 1 large onion, cut in half and each half thinly sliced 2 tablespoons finely chopped fresh parsley

Recipe Instructions: Place the beef and bay leaf in a large saucepan, cover with salted water, and cook over low heat, covered, until the meat is tender, 1 to 1 1/2 hours. Remove the meat from the stock and allow to cool at room temperature (save the stock for another use).

When the meat is cool, cut it into 2-inch chunks, shred it using your fingers, and place in a large nonreactive bowl. Add the citrus juices, garlic, salt, and pepper, cover, and refrigerate at least 1 hour, or overnight.

Remove the meat from the marinade and squeeze out the excess liquid. In a large skillet, heat the oil over medium-high heat until fragrant and cook the beef shreds, stirring, 6 to 8 minutes. Add the onions and cook, stirring, 5 minutes. Stir well, and cook until the beef is crisp, another 5 minutes. Sprinkle with the parsley and serve with white rice.

Notes: Shared by: The Garcia-Tunon Family Source: “Memories of a Cuban Kitchen”

47 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Vegetable Soup

Ingredients: 2 tablespoons olive oil 1 white or yellow onion, peeled and diced 3 large cloves garlic, minced 2 carrots, diced 2 celery stalks, diced 4 cups vegetable stock 2 (15-ounce) cans diced fire-roasted tomatoes (with their juices) 1 large sweet potato, peeled and diced into 1-cm cubes 1 bell pepper, cored and diced 1/2 teaspoon crushed red pepper flakes 1 tablespoon Italian seasoning 2 large handfuls baby spinach fine sea salt and freshly-cracked black pepper optional garnishes: chopped fresh parsley or basil, freshly-grated Parmesan cheese

Recipe Instructions: Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 4 minutes, stirring occasionally. Add garlic, carrots and celery and sauté for 5 more minutes, stirring occasionally. Add veggie stock, tomatoes, sweet potato, bell pepper, crushed red pepper and Italian seasoning. Stir to combine. Continue cooking until the soup reaches a simmer.

Reduce heat to medium-low, cover, and continue to simmer for 10-15 minutes, or until the sweet potatoes are tender. Stir in the spinach. Season the soup with salt and pepper, to taste.

Notes: Shared by: Laura Ferris Formato and Family

48 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Vlaamse Carbonades (Flemish Beef Stew Cooked in Beer)

Ingredients: 4 pounds boneless beef stew meat cut into 2-inch cubes 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup flour 4 tablespoons olive oil or butter 3 large onions, thinly sliced 2 carrots, minced (chop in a food processor) 24 ounces Belgian beer, such as Chimay 3 sprigs fresh thyme or 1 teaspoon dried thyme 2 bay leaves 2 tablespoons red currant jelly or brown sugar 1 tablespoon red wine vinegar or cider vinegar

Recipe Instructions: Season the flour with the salt and pepper, place it in a ziplock bag, and put the beef cubes in, one pound at a time, shaking the bag to dredge them. Remove dredged cubes to a bowl. Heat 2 tablespoons oil in a large, heavy skillet over medium-high heat. Add the beef cubes in batches, and sauté, taking care not to crowd the pan. You are trying to get a nice, brown crust on the outside of the cubes. You can add more oil to the pan as you go, if needed. Transfer the browned beef to a Dutch oven.

Add 1 tablespoon oil to the frying pan, turn the heat down to medium, and add the onions. Sauté, stirring occasionally, until browned, about 10 minutes. Then add the minced carrots and cook another 5 minutes. Put the onions and carrots into the Dutch oven with the meat.

Deglaze the skillet with the beer and bring to a boil, scraping with a wooden spoon to get the fond (the brown crusty bits) left at the bottom of the pan. Pour this into the Dutch oven, and add the thyme and bay leaves.

Simmer the stew, covered, over low heat for 1 1/2 to 2 hours, until the meat is very tender. Stir in the red currant jelly and vinegar. Remove the thyme sprigs and bay leaves. Taste the seasoning. Depending on the beer you used, it may need a bit more of the jelly or brown sugar to counteract the bitterness.

This stew is traditionally served with either Belgian fries or boiled potatoes but also goes well with mashed potatoes or even polenta. It also stores and freezes well and is even better on the second day! Enjoy! (Serves 6-8)

Notes: Shared by: The Pil Family

49 RCDS COMMUNITY RECIPE BOOK, SPRING 2021

Sides

1 RCDS COMMUNITY RECIPE BOOK, SPRING 2020 Chef Raffaele's Fall Cauliflower Favorite dish at Rafele in Rye

Ingredients: 4 tablespoons olive oil 2 cups cauliflower florets 1/2 red onion, chopped and caramelized 4 tablespoons pine nuts, toasted (can substitute almond slices or slivers) 4 tablespoons black currants (can substitute halved raisins) 4 tablespoons bread crumbs or panko, toasted (optional) Salt and pepper to taste

Recipe Instructions: Heat 2 tablespoons olive oil in skillet over medium-high heat and sauté onion 3-4 minutes until soft and beginning to brown on the edges. Season with salt and pepper. Remove to small bowl.

Heat remaining 2 tablespoons olive oil in same pan over medium-high heat and sauté cauliflower for approximately 4 minutes, stirring occasionally.

Meanwhile, in a small pan, toast pine nuts over medium heat until fragrant and light brown, approximately 1-2 minutes. (I toast mine in my toaster oven on the lowest setting.) Set aside in a small bowl.

Finally, toast bread crumbs or panko in the same way.

When cauliflower is ready, add the caramelized onions, toasted pine nuts and the currants. When all mixed together, finish it with bread crumbs and a drizzle of olive oil.

Notes: Shared by: The Colin Family Source: The Rye Record

51 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Cucumber Salad

Ingredients: 2 medium cucumbers 1/2 teaspoon dill 1 teaspoon sugar 1 cup red wine vinegar

Recipe Instructions: Peel and thinly slice cucumbers and place into a medium non-metal bowl. Sprinkle with dill and sugar. Add vinegar and stir gently. Cover tightly with plastic wrap for two hours, stirring periodically. Serve with a slotted spoon.

Notes: Shared by: The Ben-Meir Family

52 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Egg Rolls Authentic, Crispy, Easily-frozen

Ingredients: MARINADE: FILLING: WRAPPPING: 1 pound ground pork 1/2 head (11 ounces) Napa cabbage 50 egg roll wrappers 1 tablespoon soy sauce 3 carrots 1/4 cup water 1 teaspoon cornstarch 10 fresh shiitake mushrooms stems removed 1 tablespoon cornstarch 1/4 teaspoon sugar 1 tablespoon vegetable oil Vegetable oil for frying pepper to taste 3 cloves garlic minced 1 teaspoon freshly grated ginger 1 tablespoon Chinese rice wine 1 tablespoon soy sauce 1 teaspoon sesame oil 1/2 teaspoon salt 1/4 teaspoon sugar pepper to taste

Recipe Instructions: In a medium bowl, combine pork, soy sauce, cornstarch, sugar, and pepper. Allow to marinate for at least 10 minutes. Shred or thinly slice the cabbage, carrots, and mushrooms.

In a large wok or pan, drizzle 1 tablespoon vegetable oil over medium high heat. Add the pork and cook, breaking up into small pieces, until browned, about 3 minutes. Push the pork to the side of the pan and reduce heat to medium low. Add the cabbage, carrots, mushrooms, garlic, and ginger to empty side of pan. Cook, stirring constantly, until vegetables begin to soften. Stir in the rice wine, soy sauce, sesame oil, salt, sugar, and pepper. Cook for a minute, then remove from heat.

Slightly prop a large baking sheet, placing paper towels under the lower end to catch any excess moisture. Spread the filling out on the baking sheet to cool. Once filling has cooled, use a paper towel to press out any excess moisture.

Place the egg roll wrappers next to work surface and cover with a towel to keep from drying. In a small bowl, mix together water and cornstarch.

Place wrapper on a dry work surface with corner facing you. Place a heaping tablespoon of cooled filling in a line above the nearest corner. Starting from that corner, tightly roll up halfway, then tuck in the sides. Wet the top edge with the cornstarch water, then continue rolling to seal. Place on a large baking sheet lined with parchment with the seam side down. Repeat with remaining wrappers and filling. Cover the prepared egg rolls on baking sheet with towel.

To fry, pour oil into wok until 2 inches deep over medium heat. Once 350°F, gently add a few egg rolls. Don't overcrowd. Fry on each side until golden brown, about 1 1/2 minutes per side. Place on towel-lined plate or wire rack to cool slightly. Repeat with remaining egg rolls.

Notes: Shared by: Arts Festival & International Fair Committee Source: Adapted from Tara’s Multicultural Table and Steamy Kitchen https://tarasmulticulturaltable.com/chinese-egg-rolls/

53 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Golden Baked Onions

Ingredients: Butter 1/2 cup (1 stick) butter 6 medium onions, sliced thinly 1 10-3/4 ounce can cream of chicken soup 1 cup milk 1/8 teaspoon freshly ground pepper Salt to taste 3/4 pound Gruyere or Swiss cheese, grated French bread slices (@ 3/4” thick) Melted Butter

Recipe Instructions: Preheat oven to 350°F. Butter 2-quart shallow oval baking dish.

Melt 1/2 cup (1 stick) butter in a large skillet over medium heat. Add sliced onions and cook until tender and translucent, stirring frequently, about 15 minutes. Or microwave onions in butter until translucent.

Transfer onions to the buttered shallow oval baking dish.

In a bowl, combine soup, milk, salt & pepper and pour the ingredients over the onions. Sprinkle with grated cheese.

Dip bread slices in melted butter on one side. Arrange bread slices with butter side up over the onion mixture to cover completely.

Bake uncovered until bread is browned, about 25 - 30 minutes. If desired, broil 4-6 in. from heat until bread is golden brown. Let stand for 5 minutes before serving.

Notes: Shared by: The Montagna Family

54 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Macaroni & Cheese Kid-Favorite Comfort Food

Ingredients: 1 pound dried elbow pasta 4 cups grated medium sharp cheddar cheese, divided (measured after grating) 1/2 cup unsalted butter 2 cups grated Gruyere cheese, divided (measured after grating) 1/2 cup all-purpose flour 1/2 tablespoon salt 1 1/2 cups whole milk 1/2 teaspoon black pepper 2 1/2 cups half and half 1/4 teaspoon paprika

Recipe Instructions: Preheat oven to 325°F and grease a 3-quart baking dish (9x13"). Set aside.

Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.

While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth.

Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi-thinned-out condensed soup. Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.

Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://www.thechunkychef.com/family-favorite-baked-mac-and-cheese/

55 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Roasted Sweet Potatoes Healthy, Quick, Easy

Ingredients: 3 pounds sweet potatoes, peeled, cut into 1 1/2-inch pieces 1/4 cup olive oil 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper

Recipe Instructions: Preheat oven to 450°F. Toss potatoes, oil, salt, and pepper on a rimmed baking sheet. Roast, tossing occasionally, until tender and browned, 35–45 minutes.

Notes: Shared by: The Moore Family Source: Bon Appétit

56 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Shrimp Spring Rolls Light summertime appetizer

Ingredients: 2 ounces rice vermicelli FOR SAUCES: 8 rice wrappers (8.5-inch diameter) 4 teaspoons fish sauce 8 large cooked shrimp - peeled, deveined and cut in half 1/4 cup water 1 1/3 tablespoons chopped fresh Thai basil 2 tablespoons fresh lime juice 3 tablespoons chopped fresh mint leaves 1 clove garlic, minced 3 tablespoons chopped fresh cilantro 2 tablespoons white sugar 2 leaves lettuce, chopped 1/2 teaspoon garlic chili sauce 3 tablespoons hoisin sauce 1 teaspoon finely chopped peanuts Recipe Instructions: Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.

Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce. In another small bowl, mix the hoisin sauce and peanuts.

Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://www.allrecipes.com/recipe/24239/vietnamese-fresh-spring-rolls/

57 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Turkish Zucchini Pancakes Crisp on the outside, tender on the inside

Ingredients: FOR THE PANCAKES: FOR THE YOGURT SAUCE: 3 medium zucchini (about 1 pound), shredded 2/3 cup plain yogurt Salt 2 cloves garlic, finely chopped Freshly ground black pepper 1/2 teaspoon salt 3 large eggs, beaten 1/2 cup all-purpose flour 1 tablespoon extra-virgin olive oil 1 cup crumbled feta cheese 3 scallions, finely chopped 1/3 cup finely chopped dill 1 teaspoon baking powder 4 to 6 tablespoons vegetable oil, more as needed

Recipe Instructions: Preheat oven to 250°F. Place zucchini in a colander over a bowl, and mix with 1/2 teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.

In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, 1/2 teaspoon salt, olive oil, feta, scallions, dill and 1/2 teaspoon black pepper. Mix well, add baking powder, and mix again.

Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about 3/8-inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.

For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://cooking.nytimes.com/recipes/1013960-zucchini-pancakes

58 RCDS COMMUNITY RECIPE BOOK, SPRING 2021

Breads and Snacks

1 RCDS COMMUNITY RECIPE BOOK, SPRING 2020 Cheese Wafers A Southern Staple

Ingredients: 1 1/2 cups (3 sticks) butter, very soft 1 pound sharp cheddar cheese, shredded 1 1/2 teaspoons salt 1 – 2 teaspoons ground red pepper, adjusted to your heat preference 1/2 teaspoon paprika 4 cups all-purpose flour

Recipe Instructions: Preheat oven to 350°F. Combine first five ingredients at medium speed with a heavy-duty stand mixer with paddle attachment until blended. You may stir by hand but get ready for a work-out! Gradually add flour, beating just until combined. You may need to use your hands at the end to completely incorporate the flour.

Mold dough into 3 – 4 logs, each approximately 1.5 inches in diameter (or 1 inch if you prefer a more petite wafer). Wrap each log in plastic wrap and refrigerate until firm, at least one hour.

Using a sharp knife, slice log into very thin wafers (no more than 1/8 to 1/4 inch thickness). Place on parchment-lined baking sheet about 1/2 inch apart (they do not spread/expand while baking).

Bake for 12 minutes or until lightly browned. Remove wafers to brown paper bag or paper towels to cool (this will absorb any excess oil). Store in an air-tight container up to a week. These are a southern staple and make a wonderful snack or party appetizer. The dough logs can be frozen for up to 3 months – thaw in refrigerator and bake as directed.

Notes: Shared by: The Ben-Meir Family Source: Adapted from "Southern Living All-Time Favorites"

60 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Coconut (Vegan) Challah Vegan with slight coconut flavor

Ingredients: 1 envelope Rapid Rise yeast 1/2 cup granulated sugar, plus 1 pinch granulated sugar, divided 1 cup warm water, plus 3 tablespoons warm water, divided 6 tablespoons coconut oil, melted, divided, plus more for greasing bowl 2 teaspoons baking powder 3 cups all-purpose flour, plus more as needed 1 1/2 teaspoons salt

Recipe Instructions: Preheat oven to 350°F. Combine first five ingredients at medium speed with a heavy-duty stand mixer with paddle attachment until blended. You may stir by hand but get ready for a work-out! Gradually add flour, beating just until combined. You may need to use your hands at the end to completely incorporate the flour.

Mold dough into 3 – 4 logs, each approximately 1.5 inches in diameter (or 1 inch if you prefer a more petite wafer). Wrap each log in plastic wrap and refrigerate until firm, at least one hour.

Using a sharp knife, slice log into very thin wafers (no more than 1/8 to 1/4 inch thickness). Place on parchment-lined baking sheet about 1/2 inch apart (they do not spread/expand while baking).

Bake for 12 minutes or until lightly browned. Remove wafers to brown paper bag or paper towels to cool (this will absorb any excess oil). Store in an air-tight container up to a week. These are a southern staple and make a wonderful snack or party appetizer. The dough logs can be frozen for up to 3 months – thaw in refrigerator and bake as directed.

Notes: Shared by: The Colin Family Source: https://tasty.co/recipe/vegan-challah-bread

61 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Naan Traditional Indian Flat Bread

Ingredients: 1 cup warm water 1/2 teaspoon baking powder 2 tablespoons honey 1 egg 1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons) 1/4 cup (4 tablespoons) butter 3 1/2 cups all-purpose flour 3 cloves garlic, minced (or 2 cups white whole wheat flour + 1 1/2 cups all-purpose flour) (optional topping: chopped fresh cilantro) 1/4 cup plain yogurt 2 teaspoons salt

Recipe Instructions: Preheat oven to 350°F. Combine first five ingredients at medium speed with a heavy-duty stand mixer with paddle attachment until blended. You may stir by hand but get ready for a work-out! Gradually add flour, beating just until combined. You may need to use your hands at the end to completely incorporate the flour.

Mold dough into 3 – 4 logs, each approximately 1.5 inches in diameter (or 1 inch if you prefer a more petite wafer). Wrap each log in plastic wrap and refrigerate until firm, at least one hour.

Using a sharp knife, slice log into very thin wafers (no more than 1/8 to 1/4 inch thickness). Place on parchment-lined baking sheet about 1/2 inch apart (they do not spread/expand while baking).

Bake for 12 minutes or until lightly browned. Remove wafers to brown paper bag or paper towels to cool (this will absorb any excess oil). Store in an air-tight container up to a week. These are a southern staple and make a wonderful snack or party appetizer. The dough logs can be frozen for up to 3 months – thaw in refrigerator and bake as directed.

Notes: Shared by: Arts Festival & International Fair Committee Source: Gimme Some Oven (adapted from Allrecipes.com) https://www.gimmesomeoven.com/homemade-naan-recipe/

62 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Pão de Queijo (Cheese Puffs)

Ingredients: 2 cups (200g) finely grated fresh Parmesan cheese (or Pecorino Romano) 2 large eggs 2 egg yolks 1 1/4 cup sour manioc starch (can substitute corn starch if manioc unavailable) 3/4 cup manioc starch (can substitute corn starch if manioc unavailable) 2 teaspoons kosher salt 1/2 cup whole milk 1/2 cup water 1/4 cup plus 3 tablespoons extra virgin olive oil

RecipeP Instructions: Place the grated Parmesan cheese in the bowl of a food processor. Add the eggs and yolks to the food processor and blend until you have a smooth paste, about 1 minute. Set aside.

Place the two starches and salt in the bowl of an electric mixer fitted with the paddle attachment. Set aside.

Place the milk, water and oil in a small saucepan, and bring to a boil. Immediately pour the milk mixture in one stroke into the starch mixture and turn the machine on at low speed. Mix until the dough is smooth and the starch is all incorporated, about 2 minutes. Pause the machine and add the cheese and egg paste, scraping directly into the manioc starch mixture.

Mix the dough at low speed until it turns a pale yellow, about 10 minutes. You are trying to develop the structure of the dough by kneading it slowly. The dough will feel a bit sticky. Transfer the dough to a bowl, cover it with plastic wrap and chill for at least 2 hours or preferably overnight in the refrigerator.

Pre-heat the oven to 350°F. Line a baking sheet with parchment paper or silpat. Wet your hands with olive oil (alternatively, you can flour your hands with manioc starch) and use a mini ice cream scooper as a portion control to make around 30 1- inch balls, rolling them with your hands. Place them on a sheet pan lined up with parchment paper or a silpat, leaving about 1 1/2 to 2 inches between each roll (you can freeze them at this point by storing them in a Ziploc bag and freeze for up to 3 months).

Bake the cheese rolls in the oven until they puff up and look lightly golden brown, about 12 to 14 minutes. To ensure even baking, rotate the pan once during baking time.

Remove the baking sheet from the oven and place the rolls in a basket lined with a napkin. Serve immediately while they are still at their warmest and chewiest.

Notes: Shared by: Cíntia Pierry Source: Leticia Moreinos Schwartz: Healthy Cooking & Lifestyle Expert with a Latin Heart https://chefleticia.com/2014/09/pao-de-queijo-2/

63 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Spanish Fruit Punch

Ingredients: 32 ounces unsweetened apple juice 6 to 8 ice cubes Juice of 2 lemons plus 2 strips of lemon peel Juice of 4 oranges 1 1/2 pints of soda water, chilled 2 tablespoons superfine sugar 1 apple, cut into chunks 1 orange, cut into chunks

Recipe Instructions: Preheat oven to 350°F. Combine first five ingredients at medium speed with a heavy-duty stand mixer with paddle attachment until blended. You may stir by hand but get ready for a work-out! Gradually add flour, beating just until combined. You may need to use your hands at the end to completely incorporate the flour.

Mold dough into 3 – 4 logs, each approximately 1.5 inches in diameter (or 1 inch if you prefer a more petite wafer). Wrap each log in plastic wrap and refrigerate until firm, at least one hour.

Using a sharp knife, slice log into very thin wafers (no more than 1/8 to 1/4 inch thickness). Place on parchment-lined baking sheet about 1/2 inch apart (they do not spread/expand while baking).

Bake for 12 minutes or until lightly browned. Remove wafers to brown paper bag or paper towels to cool (this will absorb any excess oil). Store in an air-tight container up to a week. These are a southern staple and make a wonderful snack or party appetizer. The dough logs can be frozen for up to 3 months – thaw in refrigerator and bake as directed.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://www.cooks.com/recipe/wg0x08ka/spanish-fruit-punch.html

64 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Sweet/Spicy Nuts

Ingredients: 2 cups raw pecans or walnuts 2 egg whites ~1/2 cup light brown sugar ~ 1 teaspoon each of the following (adjust to taste, we like lots of cumin): Curry Cumin Cayenne Paprika Dried mustard Kosher salt Small sprinkle of red pepper flakes (adjust to your own heat tolerance)

Recipe Instructions: Preheat oven to 300°F. Line 2 baking sheets with parchment paper.

In a medium bowl, mix the brown sugar and spices. Set aside.

With an egg beater, beat egg whites just until foamy. Add nuts, stirring very well until thoroughly coated. Remove nuts with a slotted spoon and add to the sugar/spice mixture. Stir well to coat as thoroughly as possible. Again using a slotted spoon, move nuts to baking sheet into single layer.

Bake for 45 - 50 minutes, stirring every 10-11 minutes. Around the 30-minute mark, transfer the nuts using a spatula to the second lined baking sheet and return to oven. After 45 - 50 minutes total baking time, using a spatula, place nuts to dry out on a brown paper bag or paper towel. They will seem too soft at first but they get quite crunchy after cooling for an hour or so. Store cooled nuts in an air-tight container for up to a week.

Variation: For a sweet-salty profile use brown sugar with cinnamon, allspice, nutmeg, ginger, cloves, and salt.

Notes: Shared by: The Ben-Meir Family

65 RCDS COMMUNITY RECIPE BOOK, SPRING 2021

Desserts

1 RCDS COMMUNITY RECIPE BOOK, SPRING 2020 3-2-1 Chocolate Mug Cake

Ingredients: 3 tablespoons chocolate cake mix 2 tablespoons water 1 tablespoon semi-sweet chocolate morsels

Recipe Instructions: Place all ingredients into a mug or ramekin. Stir gently until all cake mix is incorporated. Microwave on high 50- 60 seconds. This produces a delicate torte-like consistency, not sure how it works but it does, and has become a quarantine staple. Serves 1.

Notes: Shared by: The Ben-Meir Family Source: Joy Bauer

67 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Alex & KC Greenberger’s Best Biscotti Great-Grandma’s delicious tradition

Ingredients: 1 cup oil 3 cups flour 1 cup sugar 1 teaspoon baking powder 1 tablespoon vanilla 3 eggs 1 1/2 cups mini chocolate chips

Recipe Instructions: With a spoon, mix oil and sugar until smooth. Add eggs until creamy. Add remaining ingredients (add chocolate chips last).

Form 2 loaves on greased cookie sheet. Sprinkle with cinnamon and sugar. Bake 30 minutes at 350°F. Take out of oven and slice diagonally.

Let cool slightly - turn off oven. Put back in the off-but-warm oven so it dries out. Enjoy!

Notes: Shared by: Alex & KC Greenberger

68 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Banana Bread Crumb Cake

Ingredients: 2 cups organic flour CRUMB FILLING AND TOPPING: 3 teaspoons baking powder 1 cup cold butter, cubed 1 teaspoon (JF) salt 2 cups light brown sugar 3 ripe organic bananas 2 cups organic flour 1/2 cup butter, room temperature 2 cups organic sugar *OPTIONAL GLAZE: 2 organic eggs 1 cup powdered sugar 1 teaspoon vanilla 1-2 tablespoons organic milk 1 cup organic milk

Recipe Instructions: Preheat oven to 350°F. Spray 9x13 baking dish with cooking spray and set aside.

In a medium sized bowl, whisk the flour, baking powder and salt together. In a larger sized bowl, mash the bananas until they are liquified. Mix in the butter and stir in the sugar, eggs and vanilla until mixed consistently. Stir in the milk and flour until blended

CRUMB FILLING/TOPPING Prepare the crumb filling/topping by combining all the ingredients together and cutting them together with a fork or pastry cutter until a coarse crumb forms.

Pour 1/2 the banana batter into a prepared pan. Top with 1/3 of the crumb mixture. Cover the filling with the batter that remains and add the rest of the crumb mixture.

Bake for 50-55 minutes until a toothpick comes out of the center clean. Cool for 10 minutes. Can be served warm or at room temperature.

*If desired mix the powdered sugar and milk and then drizzle on top

Notes: Shared by: The Buchbinder Family Source: Jennifer Fisher Jewelry, adapted from Cookies & Cups https://jenniferfisherjewelry.com/blogs/jf-kitchen/banana-bread-crumb-cake

69 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Banana Egg Oat Pancakes

Ingredients: 1 ripe banana 2 eggs 1/4 cup oats pinch of salt pinch of cinnamon 1 spoonful of peanut butter (optional) coconut oil for cooking chocolate chips (optional)

Recipe Instructions: Mash the banana with a fork. Whisk in the eggs, oats, salt, and cinnamon until smooth. Add the peanut butter and swirl into the batter.

Heat a tablespoon or so of coconut oil in non-stick pan over medium-high heat.

Cook a few minutes on each side. Add a few chocolate chips if you like.

Notes: Shared by: Francesca Davia

70 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Brigadeiro (Chocolate Truffles)

Ingredients: 1 (14 ounce) can sweetened condensed milk 3 tablespoons cocoa powder, sifted 2 tablespoons butter, plus more for rolling balls good quality chocolate sprinkles (or any other type of sprinkles you like)

Recipe Instructions: In a small sauce pan, mix the sweetened condensed milk, the cocoa powder, and the butter. Bring the sauce pan to the stove and heat it over medium-low heat.

Cook it, mixing constantly (this is important, otherwise it will burn!) until it thickens. A way to know it is cooked enough is to slightly tilt the sauce pan and observe if the mixture releases easily from the bottom of the pan. That is the moment you should stop cooking it.

Reserve, letting it cool to room temperature. In a plate or bowl, spread your sprinkles.

Once the brigadeiro is cool, grease your hands with butter and roll the brigadeiros into little balls. (In Brazil we usually use half a tablespoon as measurement, but you can make your balls as big or small as you'd like!)

Roll the brigadeiro balls into the sprinkles and place them in paper/foil candy cups.

Notes: Shared by: Cíntia Pierry

71 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Brownies Melt in your Mouth

Ingredients: 1/2 cup butter FROSTING: 1 cup white sugar 3 tablespoons butter, softened 2 eggs 3 tablespoons unsweetened cocoa powder 1 teaspoon vanilla extract 1 tablespoon honey 1/3 cup unsweetened cocoa powder 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1 cup confectioners' sugar 1/4 teaspoon salt 1/4 teaspoon baking powder

Recipe Instructions: Preheat oven to 350°F (175°C). Grease and flour an 8-inch square pan.

In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://www.allrecipes.com/recipe/10549/best-brownies/

72 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Buttercream Frosting

Ingredients: 4 sticks butter (salted or unsalted) 8 cups confectioners' sugar (two 1-pound boxes) 1 teaspoon salt (if using unsalted butter) 2 teaspoons vanilla extract 2 - 4 tablespoons of milk (room temperature) Food coloring and sprinkles (optional) *This is a large batch meant to have extra for cake-pops later on.

Recipe Instructions: Place your butter in the bowl of your mixer, or use a large bowl and hand mixer. Whip up until light and fluffy, making sure to stop every so often to scrape down sides of the bowl.

Scrape down the sides of the bowl and add in the sugar, salt (if using unsalted butter), vanilla, and 2 tablespoons of milk.

Whip up, and take care to scrape down sides until everything is incorporated. You may need to add more milk, a little at a time, to reach the desired consistency.

At this point, you can add food coloring directly to the bowl or split into smaller bowls for each color you would like.

Make sure to take photos and tag @caseyhbakes and @ryecountryday before enjoying!

Notes: Shared by: Casey Hallen (Caseyhbakes.com) Source: https://www.youtube.com/watch?v=dWCdP8Wfo6Q

73 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Cake Pops

Ingredients: Leftover cake (see recipe for Rainbow Cake) Leftover buttercream at room temperature (see recipe for Buttercream Frosting or use purchased buttercream, whipped with your mixer) Candy Melts, confectionery coating, or melting candy wafers Candy melt thinner (either EZ thin dipping aid, Paramount Crystals, or shortening) A handle for your cake pops (paper straws, cake-pop sticks, or sugar ice cream cones) (optional) Sprinkles (optional)

Recipe Instructions: In a large bowl, break up your extra cake so it’s all crumbly. Little by little, add in your buttercream. You’re looking for the consistency to be almost play-doh like. You should be able to roll it, and squish it, in your hands without it breaking up.

When you’ve added enough buttercream, roll the cake into balls as smooth as you can. If you are using a handle to make a cake pop, rather than a cake ball, make sure you don’t make the balls too big or they’ll be too heavy to stay on the sticks. Once rolled, place in freezer for 10 minutes.

Take your candy melts and place in a microwave safe bowl. Microwave for 30 seconds at a time, until the candy melts have melted completely. Different candy melt companies, and colors, have different textures when melted. Adding in a tiny bit of your candy melt thinner will help give it a smoother consistency that makes it easier to dip and cover your cake pop. Stir until totally smooth. Remove cake balls from freezer.

IF USING A PAPER STRAW OR CAKE-POP STICK: Dip the end of your stick into the candy melt and then stick into your cake balls. Pop into the fridge for a few minutes, if needed, to harden. Once set, dip your cake pop into your candy melt and twirl around. Lightly tap the stick close to the cake pop, while twirling to shake off excess chocolate. Add any sprinkles and other decor and let stand upright to harden. (I use a box with holes poked in it as a make- shift cake-pop holder.)

IF USING A SUGAR ICE-CREAM CONE: Have an adult help you cut the cones down so you have mini-cones. Take the mini-cones that you’ve created and dip the cut end in your candy melts. Cover in sprinkles if you desire. Take your cake balls out of the freezer and, using two forks, dip into candy melts and fish out. Let some of the excess candy melts drip off before applying to the sugar ice-cream cone. Top with sprinkles and any other decor and let stand upright to harden. (I use the ice cream cone box and poke holes in it to hold my cones.)

IF MAKING CAKE BALLS: Remove cake balls from fridge. Using two forks, dip into candy melts and fish out. Place on piece of parchment paper and sprinkle with any decorations.

Make sure to take photos and tag @caseyhbakes and @ryecountryday before enjoying!

Notes: Shared by: Casey Hallen (Caseyhbakes.com) Source: https://www.youtube.com/watch?v=XNZneVk9fs0

74 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Chocolate Chip Cookies Classic, delicious, straightforward

Ingredients: 1 cup salted butter softened 1 cup white (granulated) sugar 1 cup light brown sugar packed 2 teaspoons pure vanilla extract 2 large eggs 3 cups all-purpose flour (works with gluten-free flour also) 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon sea salt (less if using regular table salt) 2 cups (12 ounces) chocolate chips (or chunks, or chopped chocolate)

Recipe Instructions: Preheat oven to 375°F. Line a baking pan with parchment paper and set aside. In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.

Cream together butter and sugars until combined. Beat in eggs and vanilla until fluffy. Mix in the dry ingredients until combined. Add 12-ounce package of chocolate chips and mix well. Roll 2-3 tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (Alternatively, use a small cookie scoop to make your cookies).

Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown. Let them sit on the baking pan for 2 minutes before removing to cooling rack.

Notes: Shared by: Arts Festival & International Fair Committee Source: https://joyfoodsunshine.com/the-most-amazing-chocolate-chip-cookies/

75 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Chocolate Dipped Coconut Macaroons

Ingredients: Bag of sweetened or unsweetened shredded coconut (around 2 1/2 cups -- doesn't have to be exact!) 3 egg whites 1 1/2 teaspoons vanilla extract Sugar to taste (2/3 cup if unsweetened coconut, 1/3 cup if sweet) Dark or semi-sweet chocolate

Recipe Instructions: Preheat oven to 350°F and line a baking tray with parchment paper.

Separate egg yolks from egg whites and put egg whites in a large bowl.*

Add in the 1 1/2 teaspoon vanilla extract and whisk to break up the egg whites. Add in the 2 1/2 cups shredded coconut. Add in your sugar. If you are using sweetened coconut, add in 1/3 of a cup. If unsweetened, add in 2/3 of a cup. Mix the contents of the bowl until all well- incorporated.

Using clean hands, create mounds of the coconut mixture, giving it a slight squeeze to get out some of the excess liquid and place on a cookie sheet. Bake at 350°F for 30 minutes, or until golden brown.

Once cooled completely, melt your chocolate by placing it in a heat proof bowl and microwaving it for 30 second bursts until smooth OR place the bowl over a pot of near-boiling water and stir.**

Dip your macaroons in chocolate, or drizzle on top, and let set at room temperature or in the fridge.***

NOTES: *If your egg yolks get into your bowl, use the egg shell to scoop it out. It's ok if there's a little bit in there. Use your extra egg yolks for a variety of different recipes, including cured egg yolks (listed below) **remember to keep water away from your chocolate! Water will cause the chocolate to seize. If you did get water in there, you can mix in some heavy cream to make chocolate ganache. It won't harden this way, but will still be delicious! ***There are a few methods I’ve used for adding the chocolate to the macaroons: Dipping the tops into the chocolate Dipping the bottoms into the chocolate Drizzling the chocolate over the Macaroons A combo of those methods -- remember that the chocolate can act as a “glue” if your macaroons aren’t staying together.

Make sure to take photos and tag @caseyhbakes and @ryecountryday before enjoying!

Notes: Shared by: Casey Hallen (Caseyhbakes.com) Source: https://www.youtube.com/watch?v=T1tNMuLg23k

76 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Chocolate Raspberry Pie Comforting, Delicious

Ingredients: FILLING: TOPPING: 4 ounces bittersweet chocolate, coarsely chopped 5 cups raspberries 1/2 cup heavy cream 3/4 cup sugar 1 tablespoon unsalted butter 2 tablespoons plus 1 teaspoon cornstarch Pinch of salt Pinch salt 5 large strawberries sliced 1/3 cup water

CRUST: 30 Oreos, crushed to crumbs 1/4 cup of butter

Recipe Instructions: CRUST Melt butter and mix it into the Oreo crumbs [in a small bowl]. Spray a cheese cake pan with cooking spray. Get Oreo mixture and flatten it on the bottom of the pan until it resembles a pie crust. Bake in 350°F for 6 minutes.

FILLING Place chocolate in a heat-proof bowl. Bring cream to a simmer in a medium sauce pan. Pour over chocolate, add butter, and let it stand for 5 minutes. Add salt.

Pour half the filling over pie crust, add sliced strawberries and add the rest of the filling. Spread with spatula until layer covers strawberries. Refrigerate for an hour.

TOPPING Combine 1 cup raspberries, sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan, crushing berries to release some juice. Stir in water, and bring to a boil. Boil, stirring, until mixture is thick and liquid is clear, 2 to 3 minutes. Transfer to a large bowl, and let cool for 5 minutes.

Add remaining 4 cups raspberries; very gently stir to coat. Let stand for 15 minutes to cool slightly, then spoon over pie. Refrigerate for 15 to 30 minutes.

Notes: Shared by: Diana Skye Davidson

77 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Churros Delicious, Easy, Quick

Ingredients: 1 cup water CHOCOLATE FOR DUNKING: 1/2 cup butter or margarine 1 tablespoon cornstarch 1/4 teaspoon salt 2 cups milk 1 cup all-purpose flour 4 ounces dark chocolate, chopped 3 eggs, beaten 1/4 cup sugar Vegetable oil, for frying 1/4 cup sugar 1/4 teaspoon ground cinnamon, optional

Recipe Instructions: TO MAKE CHURRO DOUGH: Combine 1 cup of water with the butter or margarine and the salt in a saucepan and bring to a boil over high heat. Using a wooden spoon, stir in flour. Reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove the dough from the heat and, while stirring constantly, gradually beat the eggs into the dough.

Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360°F. Mix the sugar with the cinnamon on a plate and reserve.

Meanwhile, spoon the churro dough into a pastry bag fitted with a large tip. Squeeze a 4- inch strip of dough into the hot oil. Repeat, frying 3 or 4 strips at a time. Fry the churros, turning them once, until golden brown, about 2 minutes per side. Transfer the cooked churros to a plate lined with paper towels to drain.

When the churros are just cool enough to handle, roll them in the cinnamon-sugar (in Spain churros are simply rolled in sugar.)

TO MAKE CHOCOLATE FOR DUNKING: In a small bowl, dissolve the cornstarch in 1 cup of milk and reserve. Combine the chocolate with the remaining cup of milk in a saucepan. Stirring constantly, melt the chocolate over medium-low heat. Whisk the sugar and the dissolved cornstarch into the melted chocolate mixture. Reduce the heat to low and cook, whisking constantly, until the chocolate is thickened, about 5 minutes. (Add extra cornstarch if it doesn't start to thicken after 5 minutes.) Remove the pan from the heat and whisk until smooth then reserve in a warm place.

Pour the chocolate into individual bowls or cups. Serve the warm churros with the chocolate dip.

Notes: Shared by: Anonymous Source: Food Network (recipe courtesy of Chocolatería San Ginés) https://www.foodnetwork.com/recipes/churros-recipe3-1943046

78 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Cinnamon Buns Can be made and out of the oven in under an hour!

Ingredients: PASTRY: FILLING: 2 cups all-purpose flour 2 tablespoons unsalted butter (melted) 1 tablespoon sugar 6 tablespoons dark brown sugar (or light brown 2 teaspoons baking powder sugar & some maple syrup or molasses) 1 1/4 cup heavy cream 6 teaspoons ground cinnamon OR 5 tablespoons butter & a little less than 1 1/4 cup whole milk (Add 10 tablespoons of flour if using non-fat milk) ICING: 1/2 teaspoon salt 1/2 cup powdered sugar 1 tablespoon whole milk Recipe Instructions: Preheat oven to 425°F. Prepare a round 8” cake pan or pie plate that’s been greased or sprayed (if you have parchment paper, it helps to line it with a round piece as well). In a bowl, whisk together the flour, sugar, baking powder and salt. Add in the heavy cream, or melted butter and milk, until dough comes together. If it seems too dry, add some more milk.

Turn the dough out onto a lightly floured surface and knead until smooth. With a lightly floured rolling pin, roll the dough out into a 9x12” rectangle. The dough will want to form into an oval, so you’ll have to push the edges a bit. Brush the surface of the dough with 2 tablespoons of melted butter.

Mix together the cinnamon and dark brown sugar and sprinkle evenly over the whole surface of the dough, leaving ¼ inch of the furthest edge empty. With the edge closest to you, roll the dough up tightly and close at the seam. Slice the two edges off first, and then make a slice in the center. Then the center of those two halves, and 4 more slices to make 8 total (not including the 2 edges).

Arrange the slices in your pan. They won’t be touching. Bake for 20-25 min, or until golden brown. Remove from oven and cool slightly before adding icing.

TO MAKE ICING: Whisk together the powdered sugar and milk. Put the icing in a sandwich Ziploc bag and cut off the corner. Drizzle over the cinnamon buns!

Make sure to take photos and tag @caseyhbakes and @ryecountryday before enjoying!

Notes: Shared by: Casey Hallen (Caseyhbakes.com) Source: https://www.youtube.com/watch?v=OM00i0eQ-X0

79 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Custom Cookies A go-to cookie recipe you can customize to your taste

Ingredients: 2 1/4 cup flour Mix-ins of your choice 1 teaspoon baking soda (Easter candy, chocolate chips, pretzels, nuts, whatever!!) 1 teaspoon salt Want to try making a stuffed cookie? 2 sticks butter (1 cup) room temp (can be salted or unsalted) Freeze tablespoons of buttercream, peanut butter, 3/4 cup sugar or Nutella before starting! 3/4 cup brown sugar (see below for substitutions) 1 teaspoon vanilla extract 2 eggs

Recipe Instructions: Preheat oven to 375°F.

It’s important to cream together your butter and sugar before you add any other ingredients. This allows your cookies to come together without being lumpy. Take your butter and add in your white and brown sugar. (If you need a brown sugar substitute, check out the notes at the bottom of this recipe.) Add in your eggs one at a time. Mix in your baking soda, and if you used unsalted butter, add in your salt. Finally, mix in your flour until just combined.

Now is where you get to have fun!! Take whatever you want to mix into your cookie, and add into your batter. Make sure to crumble everything up before stirring in.

If you’re making a stuffed cookie, take your mound of frozen buttercream, peanut butter, or Nutella out of the freezer. On a baking sheet lined with parchment, scoop out about a tablespoon of your batter at a time and place them on baking sheet 2” apart. If making stuffed cookies, take a tablespoon of batter into clean hands and flatten into a disc. Then repeat with a second tablespoon. Place your frozen stuffing into the center of one of the discs and top with the second disc. Clamp the sides shut.

Whichever method you’re doing, place the cookie tray in the fridge for 20-30 minutes, or in the freezer for 10 minutes. This is key to make sure your cookies don’t spread too much on the pan. After dough has chilled, you can bake at 375°F for 9 - 11 minutes, until golden brown on the bottoms. The stuffed cookies will take a little longer, more like 12 - 13 minutes. You can also at this point take your chilled dough and place it in a Ziploc bag and store in your freezer to be able to bake cookies whenever you want just a few! Just take right out of the freezer directly to your pre-heated oven! Let cool and enjoy!

Make sure to take photos and tag @caseyhbakes and @ryecountryday before enjoying!

Brown sugar substitutions: OPTION 1: White sugar plus maple syrup or molasses: Combine 1 cup white sugar with 1 tablespoon of maple syrup or molasses (for dark brown sugar, use 2 tablespoons) and then use 3/4 of that mixture in your batter.

OPTION 2: Using honey or maple syrup on their own: Because these are liquid, you may need to adjust other liquids in your recipe. In this case, replace the brown sugar with 1/2 cup of honey or maple syrup and reduce the butter by 2 tablespoons.

Notes: Shared by: Casey Hallen (Caseyhbakes.com) Source: https://www.youtube.com/watch?v=WAwNWSsohYk

80 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Earth Day Cookies A fun cookie in celebration of Earth Day!

Ingredients: 1 cup (2 sticks) butter, room temperature ROYAL ICING (optional): 1 cup sugar 1 box confectioners’ sugar (about 4 cups) 2 eggs 2 teaspoons oil-free flavor extract 1 teaspoon vanilla extract (your vanilla extract will work great!) 3 1/4 cup flour Warm water 1/2 teaspoon baking soda Red food coloring 1/2 teaspoon baking powder 1/2 teaspoon salt 1 glove (optional, but makes color mixing easier) Blue and green food coloring (or blue and yellow!)

Recipe Instructions: Preheat oven to 400°F.

It’s important to cream together your butter and sugar before you add any other ingredients. This allows your cookies to come together without being lumpy. Take your butter and add in your white sugar. Mix until light and fluffy! Add in your eggs one at a time. Mix in your baking soda, baking powder, and if you used unsalted butter, add in your salt. Finally, mix in your flour until just combined.

Split your batter into two bowls, one with more than the other. Add a drop of blue food coloring in one bowl and green in the other (or one drop blue, 3 drops yellow to make green!) Mix them up using your hands -- gloves are definitely preferred for this. If you have a mixing bowl, the paddle attachment can also work. If you want a darker color, add one more drop at a time until you get the color you want.

Take a chunk of the blue dough and roll into a ball. Take a bit of the green dough and place pieces randomly around the blue ball. Place on a cookie sheet lined with parchment paper, about 2” apart. Using the bottom of a glass, press down on the tops of the cookies to flatten them out. To prevent the cookies from spreading too much, I like sticking them in the fridge for just 10 minutes or so. This helps chill the butter and helps keep the cookie’s shape a little bit.

Bake at 400°F for just about 8 - 10 minutes, until the bottoms are slightly browned. Remove from the oven and let cool completely before eating or decorating.

ROYAL ICING (optional): Place your confectioners' sugar and flavoring into a bowl. Add in water, a tablespoon at a time, until it’s a consistency like toothpaste. If you add in too much water, you can add in more confectioners' sugar. Add in the red food coloring, one drop at a time, until you get the color you want. Place icing in a zip lock or piping bag and cut off a little bit of the tip (or corner). Create little hearts on your cookies to show your love for the Earth!

Make sure to take photos and tag @caseyhbakes and @ryecountryday before enjoying!

Notes: Shared by: Casey Hallen (Caseyhbakes.com) Source: https://www.youtube.com/watch?v=tcjZ-lqXMh8

81 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Fruit Crumble

Ingredients: BASE: 2 cups fruit (apples, cranberries, blueberries, or any combination) 1/2 - 3/4 cup granulated sugar (adjust according to the sweetness of fruit used)

TOPPING: 1 cup quick-cook oats 1/4 cup flour (all purpose, whole wheat, or almond) 1/3 cup brown sugar 4 tablespoons (1/2 stick) melted butter

Recipe Instructions: Preheat oven to 350°F. Generously grease a 9-inch round pie dish or 8 x 8 square pan. Place fruit into dish and sprinkle with granulated sugar. Blend topping ingredients and spoon over fruit. Bake 35 – 40 minutes until fruit is bubbling and topping is slightly browned.

Notes: Shared by: The Ben-Meir Family

82 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Gimme S'More Cookie Bars A Crowd-Pleaser (Milk-free, Egg-free, Nut-free)

Ingredients: 1 cup dairy-free margarine, room temperature 1 1/4 cups packed brown sugar 2 teaspoons vanilla extract 3 tablespoons vegetable oil, 3 tablespoons water, and 2 teaspoons baking powder, mixed together 2 cups flour 1 teaspoon baking powder 1/2 teaspoon salt 1 3/4 cups dairy- and egg-free mini marshmallows (Kraft Jet-Puffed or Dandies) 1 1/3 cups dairy-free semi-sweet chocolate chips (Enjoy Life brand) 5 (2 3/8” x 5” each) dairy-, egg-, and nut-free graham crackers, broken into small pieces (Nabisco)

Recipe Instructions: Preheat oven to 375°F. Using 100% vegetable shortening, grease and then flour a 9x13 inch baking pan. In a large mixing bowl, cream together margarine and brown sugar. Stir in vanilla and oil-water-baking powder mixture. Add flour, remaining 1 teaspoon baking powder, and salt; mix well. Fold in marshmallows, chocolate chips, and graham cracker pieces. Spread dough evenly in prepared pan. Bake in preheated 375°F oven for approximately 25 minutes, or until golden brown but still a little “soft” to the touch. Cool 10 minutes (they will get harder as they cool). Cut into 32 bars while still warm, then allow to cool completely before serving.

Notes: Shared by: The Colin Family Source: “What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook”

83 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Healthy(ish) Chocolate Cake

Ingredients: 2 cups all-purpose flour (or equal parts whole wheat, all purpose, and almond flours to equal 2 cups) 3 tablespoons unsweetened cocoa 1 1/4 teaspoons baking soda 1/4 teaspoon salt 1 teaspoon cinnamon or espresso powder 2/3 - 3/4 cups sugar 3 tablespoons vegetable oil 2 large eggs 1 cup unsweetened applesauce 1 1/2 cup finely shredded zucchini (about 1 medium) 1/2 cup semisweet chocolate chips

Recipe Instructions: Preheat oven to 350°F. Grease/spray loaf pan(s), see note below.

Combine flour, cocoa, baking soda, salt, and cinnamon OR espresso. Set aside.

Beat sugar, oil, and eggs at low speed until well blended. Stir in applesauce. Add flour mixture to sugar mixture, beating just until moist (I do this by hand). Gently stir in the zucchini and chocolate chips. Spoon batter into a well-greased 9 x 5 inch loaf pan. Bake at 350 for 1 hour* until a toothpick inserted into center comes out almost clean (a few moist crumbs is fine). Cool pans on wire rack at least 10 minutes before serving.

* I use 4 small loaf pans and bake 35-45 minutes. After 35 minutes, check frequently to avoid over-baking.

Notes: Shared by: The Ben-Meir Family Source: Adapted from Cooking Light

84 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Maple Pudding Cake

Ingredients: 1 can (19 ounce/540 ml) maple syrup 2 cups (500 ml) 35% cream 1 1/2 cups (225 g) unbleached all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup (115 g) unsalted butter, softened 1 cup (210 g) sugar 2 eggs 3/4 cup (180 ml) milk 1 teaspoon (5 ml) vanilla extract

Recipe Instructions: With the rack in the middle position, preheat the oven to 400°F (200°C).

In a saucepan, bring the maple syrup and cream to a boil. Pour into a 10-cup (2.5 litre) soufflé dish.

In a bowl, combine the flour, baking powder, and salt.

In another bowl, cream the butter and sugar with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the milk and vanilla. With an ice cream scoop or large spoon, spread the dough on the hot syrup. Place the dish on a baking sheet.

Bake for about 40 minutes or until a toothpick inserted in the center of the cake comes out clean. Serve warm or cold.

Notes: Shared by: The Visentin Family Source: https://www.ricardocuisine.com/en/recipes/5411-maple-pudding-cake

85 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Mini Cheesecakes

Ingredients: CRUST: CHEESE CAKE: 1 1/2 cups graham crackers 750g/1lb 11oz/3.5 sticks of full fat cream cheese 5 tablespoons unsalted butter, melted (usually comes in 8-ounce sticks) (room temperature) 1/3 cup sugar 3/4 cup sugar 3/4 cup full fat sour cream OPTIONAL TOPPINGS: 1 egg fruit, chocolate, nuts -- totally up to you! 1 egg yolk

Recipe Instructions: Preheat your oven to 300°F. Put your sugar and cream cheese into a food processor. Blend until creamy. Make sure you take the time to scrape down the sides. Add sour cream. Blend until creamy. Add in your eggs very last.

Take a sheet pan lined with parchment paper, or just greased down slightly. Pour your cheesecake mixture into a fine mesh strainer over a sheet pan. This gets rid of any lumps. Use a spatula to help get all the cheesecake out. Spread your cheesecake out evenly over the pan.

Here’s the fun part...cheesecake cooks using steam. Normally, you would place the pan in a water bath, but that takes more time. So we’re going to make the whole oven into a giant steam bath!! Put the pan in your oven, take a 1/2 cup of water, and toss into the bottom of your oven. Immediately close the door.

Bake for 20-30 minutes, or until you can touch the top of the cheesecake without it sticking to your fingers. Every time you open the oven, splash in some more water to add more steam. Let cheesecake sit on the counter, or in the fridge, while we make the crust.

If you’re starting out with full-sized graham crackers, grind them up by crushing them in a Ziploc bag with a rolling pin.

Mix the crumbs, melted butter, and sugar together until you get a sandy mix. Press the mixture into your cupcake tin lined with cupcake liners. They should be on the bottom and coming up the sides a little bit. You can use a spoon to really make sure it’s pressed in. Bake for 10 minutes at 300°F.

Take your cheesecake and scoop into your cupcake liners. Tap the pan down a few times to make sure there are no air pockets. Chill your cheesecakes for 2 hours until fully set. After, top with chocolate, sliced fruit, or anything else your heart desires!!

Make sure to take photos and tag @caseyhbakes and @ryecountryday before enjoying!

Notes: Shared by: Casey Hallen (Caseyhbakes.com) Source: https://www.youtube.com/watch?v=IhNg6Syv8bQ

86 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Nutella Muffins Nutella, Chocolate, Over-the-top

Ingredients: 400 g (1 1/3 cups) Nutella 3 eggs (lightly beaten) 1 cup self-rising flour

Recipe Instructions: Preheat oven to 350°F (180°C) (160°C fan-forced). Line a 12-cup muffin tin with liners and set aside.

Place Nutella and eggs into a bowl and mix on high speed for 2 minutes. With the mixer running, gradually add the flour until it is all combined. (The mixture will be thick.)

Fill muffin liners evenly with mixture. Bake for 15-17 minutes or until a toothpick placed into the center is clean when removed.

Remove from oven and leave in the tin for 5 minutes. Cool further on a wire rack.

Notes: Shared by: The Brooks Gutierrez Family Source: https://www.kidspot.com.au/kitchen/recipes/3-ingredient-nutella-muffins-recipe/z8yahs1b

87 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Pop Tarts Grab & Go breakfast snack

Ingredients: 4 cups flour FILLING: 4 sticks butter (whole box) Lots of options here! You can use jam, Nutella, chocolate chips, 2 tablespoons sugar cinnamon/brown sugar/flour mix, caramel, nut paste, etc. 2 teaspoons salt 3 eggs OPTIONAL: 4 tablespoons milk (whole milk preferred If you want to decorate your pop-tarts, you'll need but you can use low-fat milk or even water) confectioners’ sugar (about a cup), a little water, and food coloring

Recipe Instructions: Whisk together your flour, sugar, and salt in a large bowl. Cut the butter into cubes and mix into dry ingredients, breaking up the butter with your fingers. You want the butter to be about pea-sized. You can also do this in a food processor, but be careful that you don’t over mix.

Add in 2 eggs and the milk. The goal is to get the dough to all form together. You can add in more milk or water as needed, but do it a little at a time.

Divide your dough in half and roll out into about 1/8 inch thick. Create shapes using a knife to make rectangles, or cookie cutters. Take half of the shapes you made and cover with an egg wash using your last egg.

Add your filling, about a tablespoon, and then top with another shape of your dough. Using a fork, crimp the edges to seal shut and brush with more egg wash. Using your fork, poke holes in the top to let steam out and place assembled pop tart on a cookie sheet lined with parchment paper. Continue with the remainder of your dough.

If you have extra pie crust, sprinkle with cinnamon and white sugar and put on a cookie sheet lined with parchment (this step is optional, but makes a great snack!)

Stick your assembled pies into the fridge for 30 minutes, or freezer for 10 minutes. Bake these at 350°F for 20-25 minutes, or until golden brown (your pie crust extras might only need 15 minutes or so). Let cool completely.

OPTIONAL: If you want to decorate them, use a mix of water and confectioners’ sugar, plus any food coloring or sprinkles you may want. You want to mix it to tooth-paste consistency. Drizzle, or spread, onto your pop-tarts

Make sure to take photos and tag @caseyhbakes and @ryecountryday before enjoying!

Notes: Shared by: Casey Hallen (Caseyhbakes.com) Source: https://www.youtube.com/watch?v=umG-uAiycqQ

88 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Pound Cake

Ingredients: 2 cups of sugar 2 1/2 cups of flour 2 teaspoons of baking powder 1/2 pound of soft butter (2 sticks) 4 eggs 1/2 cup of milk 2 teaspoons of vanilla Chocolate chips (optional)

Recipe Instructions: Mix first 4 ingredients in a mixer until it looks like pie crust. Then add: Eggs Milk and Vanilla

Beat for 3-5 minutes till batter is fluffy. Pour into greased and floured tube pan. Bake at 350°F for 1 hour.

Notes: Shared by: Laura Ferris Formato and Family

89 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Pumpkin Cookies This is a big favorite among my daughter's friends at RCDS

Ingredients: 1/2 cup margarine 3/4 cup sugar 1 cup Libby’s pumpkin puree 1 egg beaten 1 teaspoon vanilla 2 cups flour 1 teaspoon cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 cup chocolate chips

Recipe Instructions: Cream margarine and sugar until light and fluffy. Add pumpkin, mix well. Add beaten egg and mix in vanilla.

In a separate bowl mix flour, cinnamon, baking powder and baking soda. Mix everything together and add chocolate chips.

Drop by measured tablespoon onto ungreased cookie sheet and bake for 10 minutes at 375°F.

Notes: Shared by: Lisa, Marc, and Sammy Friedman

90 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Rainbow Cake

Ingredients: Box of white cake mix OPTIONAL: Ingredients required by box mix These ingredients are optional but make the box mix taste like it’s from scratch. (typically eggs, vegetable oil, and water) 2 teaspoons vanilla extract or other flavoring Parchment paper 1 package instant vanilla pudding mix Food coloring 3/4 cup sour cream

Recipe Instructions: Preheat oven to 350°F. Prepare a rimmed baking sheet with some cooking spray or oil and line with parchment paper.

In the bowl of your mixer, or a large bowl, beat together everything EXCEPT the water. Yep, all together!! Just until it’s all incorporated -- don’t want to overdo it.

Add in the water, starting with just a 1/2 cup. You want the batter to be loose, but not super-liquidy. If you didn’t add in the extra ingredients, you might need to add up to 1 cup of water total. If you added the vanilla pudding and sour cream, you will need much less water.

Pour the batter into separate bowls, one for each color you are using. In each bowl, mix a couple of drops of food coloring and stir until desired color has been reached. Remember that it is easier to add more, but you can’t take away color!

Pour a little bit of one color batter onto your baking sheet, in whatever design or pattern you want. Take your second color and do the same, and so on and so forth, alternating colors until all the batter has been used up OR until batter has reached the edges of the pan and is about a fingertip deep. Tap the pan, and spread out to reach the edges of the pan. If you have extra batter, you can pour into lined muffin tins, or another baking sheet.

Bake for just about 15 minutes. You’ll know it’s done because it will be sort of golden, and the cake will spring back when touched. Once done, place in fridge, or freezer, for about 15-20 minutes. While it’s cooling, make your buttercream (see recipe for Buttercream Frosting).

Assembling your mini-cakes: Take your cake out of the fridge or freezer. With a clean knife, or a round cookie cutter, cut out shapes. If your cake is still warm, pop back into the freezer for another 10 minutes or so until completely cooled.

Stack your cake rounds using buttercream between each layer. This acts as a glue and, also, is super yummy! Don’t make your cake too high -- 3 - 4 layers for a mini cake is ideal before it starts to get too shaky. Once it’s stacked, apply sprinkles and any other fun edible decor.

Make sure to take photos and tag @caseyhbakes and @ryecountryday before enjoying!

Notes: Shared by: Casey Hallen (Caseyhbakes.com) Source: https://www.youtube.com/watch?v=Out0iXDuIhM

91 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 Tres Leches 3 Layers, 4 Types of Milk

Ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 cup unsalted butter 1 cup white sugar 5 eggs 1/2 teaspoon vanilla extract 2 cups whole milk 1 (14 ounce) can sweetened condensed milk 1 (12 fluid ounce) can evaporated milk 1 1/2 cups heavy whipping cream 1 cup white sugar 1 teaspoon vanilla extract

Recipe Instructions: Preheat oven to 350°F (175°C). Grease and flour one 9x13 inch baking pan.

Sift flour and baking powder together and set aside.

Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. Bake at 350°F (175°C) for 30 minutes. Pierce cake several times with a fork.

Combine the whole milk, condensed milk, and evaporated milk. Pour over the top of the cooled cake.

Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!

Notes: Shared by: Arts Festival & International Fair Committee Source: https://www.allrecipes.com/recipe/7399/tres-leches-milk-cake/

92 RCDS COMMUNITY RECIPE BOOK, SPRING 2021 RCDS COMMUNITY RECIPE BOOK, SPRING 2021