Ingredients list:

4 chicken livers.
1/2 cup of onions, medium.
2 tablespoons of olive oil.
2 tablespoons of butter.
3 slices of white bread.
2 tablespoons of parsley, finely chopped.
Salt and freshly-ground black pepper.
1 medium egg, beaten.
1/2 cup of white wine.

Method:

Dice the onion and livers.

Sauté the chicken liver and onion in the olive oil and butter until golden.

Add the diced bread and parsley and cook for a few minutes, stirring continuously.

Season with salt and black pepper.

Transfer to a bowl and allow to cool.

Stir in beaten egg and white wine.

Use for roast chicken or turkey.

Source: Stuffing Recipes.

List of ingredients:

1 sheet of frozen puff pastry.
3 cups of strawberries, hulled and sliced.
1 lb of rhubarb, thawed if frozen, trimmed and cut into ½-inch pieces.
2 cups of sugar.
2 tablespoons of cornstarch.
3/4 teaspoon of cinnamon.
1/4 teaspoon of nutmeg.
3 tablespoons of all purpose flour.
3 tablespoons of unsalted butter, cut into small pieces.

Method:

Preheat your oven to 400F.

Bake the puff pastry sheet according the directions on its packaging.

In a mixing bowl, combine the strawberries and rhubarb.

In another bowl, combine the sugar, cornstarch, cinnamon, nutmeg and flour.

Fold the dry ingredients into the strawberry and rhubarb mixture.

Stir in the unsalted butter and toss.

Transfer the fruit mixture to a buttered deep 9-inch baking dish.

Bake for about 40-45 minutes or until the fruit is bubbly.

Spoon the fruit mixture onto baked puff pastry sheet and serve.

Source: This recipe came from the tart recipes collection.

List of ingredients needed:

18 ounces of chickpeas.
6 tablespoons of olive oil.
1/2 teaspoon of chili flakes.
3 garlic cloves, crushed.
2 large sprigs of fresh rosemary.
2 cups of white wine.
2 cans of clams.
Salt and black pepper, to taste.

Method:

For dried chickpeas, place them in a pressure cooker and cover with a generous amount of water. Bring to the boil and cook under pressure for an hour; drain the chickpeas.

In a saucepan over a medium heat add the olive oil, chilli flakes, crushed garlic and rosemary, removed from its stems and chopped. Do not allow the garlic to brown.

After 2 minutes, add the white wine to the pan and half the chickpeas.

Simmer, covered, for 15 minutes over low heat.

In a food mill or a ricer, purée the remainder of the chickpeas and the clams. Add the purée to the whole chickpea and white wine mixture.

Add the salt and freshly-ground black pepper.

Serve hot with olive oil drizzled over the top.

Source: Chickpea Recipes.

List of needed ingredients:

¾ cup of mayonnaise.
3 tablespoons of sugar.
1 ½ tablespoons of white wine vinegar.
1/3 cup of oil.
1/8 teaspoons of dry mustard.
1/8 teaspoons of celery salt.
1/8 teaspoons of garlic powder.
1/8 teaspoons of onion powder.
Dash of black pepper.
1 tablespoon of lemon juice.
½ cup of half-and-half.
¼ teaspoon of salt.
1 large cabbage head, very finely shredded.

Method:

Blend the mayonnaise, sugar, white wine vinegar and oil.

Add the dry mustard, celery salt, garlic powder, onion powder, black pepper, lemon juice, half-and-half and salt. Stir until smooth.

Pour over the cabbage in a large bowl and toss until the cabbage is thoroughly coated.

Source: Coleslaw Recipes.

List of ingredients:

3 lb of lean beef.
3/4 cup of soy sauce.
1/4 cup of Worcestershire sauce.
1/4 cup of brown sugar.
1 teaspoon of onion powder.
1 clove garlic, crushed.
1/2 teaspoon of cracked pepper.
1/4 teaspoon of liquid smoke.

Method:

Cut the beef into strips half an inch thick.

In a large glass baking dish, combine all of the other ingredients to make the marinade.

Add the strips of beef, cover, then refrigerate for at least 10 hours or overnight.

Drain the beef slices.

Dry in an electric dehydrator at 145F until pliable.

Package.

Source: Jerky Recipes.

List of needed ingredients:

8 fresh bratwurst.
1 tablespoon of all purpose flour.
2 teaspoons of vegetable oil.
1/2 teaspoon of dried marjoram.
1/8 teaspoon of caraway seeds.
1 cup of dark beer.

Preparation method:

Place the bratwurst in the center of a cooking grate.

Grill for about 22 minutes or until no longer pink in the center, turning once halfway through grilling time.

Meanwhile, in a small saucepan, heat flour and oil over a low heat, stirring frequently, until light brown.

Add the marjoram and the caraway seeds.

Gradually whisk in the dark beer.

Bring the sauce to a boil; reduce heat and simmer, stirring frequently, until sauce is slightly thickened.

Place bratwurst in the sauce to coat.

Serve with the remaining sauce.

Source: Sausage Recipes.

List of ingredients:

1 cup of all-purpose flour.
1/4 cup of sugar.
1 1/2 teaspoons of double-acting baking powder.
1 teaspoon of salt.
1/2 teaspoon of baking soda.
1 1/3 cups of quick-cooking rolled oats.
1 cup of pitted prunes, chopped.
1 cup of buttermilk.
1/4 cup of unsalted butter, melted and cooled.
1/4 cup of molasses.
1 large egg, beaten lightly.

Method:

In a suitably sized bowl, sift together the flour, sugar, baking powder, salt and baking soda.

Stir in the oats and chopped prunes.

In another bowl, whisk together the buttermilk, unsalted butter, molasses and egg.

Add the buttermilk mixture to the flour mixture, stirring the batter until it is just combined.

Divide the batter among 12 buttered 1/3 cup muffin tins and bake the muffins in the middle of a preheated 400F oven for 20-25 minutes or until golden and springy to the touch.

Turn the muffins out onto a rack and allow them to cool.

Source: Prune Recipes.

Ingredient list:

4 small onions.
2 cups of butter.
2 cups of water.
2 cups of dry white wine.
1 cup of beef broth.
1 tablespoon of flour.
Salt and cayenne pepper.
Slice of French bread.
Swiss cheese.

Method:

Cut the onions into half rings, then roast them in the butter, slowly adding the flour.

Add the water, wine, broth, salt and pepper and allow to simmer for 10 minutes.

Pour in a soup bowl, then top with French bread and Swiss cheese.

Bake until the cheese is melted, then serve immediately.

Source: French Recipes.

List of ingredients:

10 ounces of frozen artichokes, defrosted.
8 ounces of fresh spinach, washed.
1 lb of Penne pasta, cooked.
1 small onion, thinly sliced.
2 cloves garlic, minced.
3/4 teaspoon of oregano.
Salt and freshly-ground black pepper, to taste.
½ cup of dry white wine.
3 tablespoons of lemon juice.
3/4 cup of fat-free ricotta cheese.
1 tablespoon of lemon zest, grated.

Cooking method:

Slice about two-thirds of artichokes into small wedges; chop the remainder into paste. Set aside.

Start cooking the pasta.

While the pasta is cooking, sauté the onion and garlic in water until soft.

Add the oregano, salt and black pepper.

Reduce heat to low and stir in the white wine, lemon juice, spinach leaves and reserved artichokes.

Simmer, stirring, until spinach is wilted and all is heated through (2 minutes or so).

Stir in the ricotta.

Drain the pasta and add to the sauce.

Remove from heat.

Add the grated lemon zest just before serving.

Source: Artichoke Recipes.

Ingredient list:

1 cup of Feta cheese.
1 cup of goat’s cheese.
2 medium eggs.
1 tablespoon of dried oregano.
1 tablespoon of fresh dill, chopped.
1 clove garlic, minced.
1/4 teaspoon of black pepper.
3 tablespoons of olive oil.
8 prepared crepes.

Method:

In a medium-sized bowl, combine all of the ingredients except the olive oil and crêpes; mix thoroughly.

In a large skillet, heat the olive oil over a medium heat.

Lay out the crepes and place about 3 tablespoons of feta mixture in each crêpe. Fold the crêpes in half.

Fry in the skillet, continuously turning, until soft (about 2 minutes).

Source: Crepe Recipes.