Pumpkin Pie

Ingredients

• 1 can (15 oz) Pumpkin
• 3/4 cup sugar
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 2 eggs
• 1 can (12 fl oz) Evaporated Milk
• Pie Crust (Recipe from Preppy Kitchen)
• Whipped Cream

Directions:

Don’t need to Prebake the premade pie crust. 

1. Preheat oven to 425F.
2. Mix sugar, cinnamon, salt, ginger, and nutmeg in a small bowl.
3. Beat eggs in a large bowl. Stir in pumpkin and sugar- spice mixture.
4. Gradually stir in evaporated milk. 
5. Pour into pie shell.
6. Bake at 425F for 15 minutes. Reduce temperature to 350F; bake for 40-50 mins until knife inserted near center comes out clean. 
7. Cool on wire rack for 2 hours

Ingredients for Pie Crust for 2 pie crusts (Recipe from Preppy Kitchen)

• 3 cups all-purpose flour (360g)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup cold unsalted butter cut into cubes (227g)
• 4 to 6 tablespoons ice water (60-90ml)

Instructions

• In the work bowl of a food processor, combine 1½ cups of flour, sugar, and salt. Pulse a few times to combine.
• Add half of the butter. Process until very crumbly and starting to ball up, about 30 seconds. Scatter in the remaining butter and the remaining 1½ cups of flour. Pulse 2 times just to distribute.
• Drizzle 4 tablespoons of ice water over the mixture. Pulse a few times. Add additional water, a tablespoon at a time, as needed, and pulse once or twice after each addition. The mixture should easily stick together when squeezed, but not feel wet or dry.
• Transfer the dough onto the counter and form it into a ball. Cut the ball in half and press each half into a dish. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days. The disks can also be frozen for a few months and thawed in the fridge overnight before using. 
• Let out for 45 minutes from fridge before rolling.

Sheet Pan Pierogis & Brussel Sprouts

•  1 box of pierogis
• brussels sprouts, trimmed and halved
• 1 onion, cut into wedges/stripes
• 3 stripes bacons, diced

1. Preheat oven to 400F. Toss together pierogis, brussels sprouts, onions, 3 tablespoons oil, 1/4 tsp salt, and 1/4 tsp pepper. 
2. Spread on sheet pan (brussels sprout on one half/ pierogis on the other) and cook for 35 minutes, flipping after 20 minutes.
3. After 20 minutes add diced bacon. 

Brussels Sprouts are good with balsamic vinegar and honey.

Slow Cooker- Hot Dog Bar

Hot Dog Bar for 9 people

20 Hot Dogs- Put in crock pot- No water- Cook on High 2.5- 3 hrs.

No sweet relishes for Brian's family

Nacho cheese optional- cooked on low for 3 hours

Chili- Cooked on high for 3hrs

Sauerkraut- Only a small can- Cooked on high for 3 hrs

Salsa- not a lot- optional

Onions-

BBQ Sauce, Ketchup, Mustard

Only make half of the mac and cheese recipe- Low slow cook for 1hr then warm?

Buffalo Chicken dip

Veg Tray- tomatoes, celery, carrots, cucumber, grapes, & hummus

2 bottles of soda

Tortilla Chips

Banh Mi Bowl

 Serves: 3

Rice- 3/4 Cup- 1.125 cup water

Spicy Mayo

• 2tbsp mayo
• 1tsp siracha 
• salt & pepper
• 2 tsp water

Meat

• 1/2lb ground turkey

• 1/2 tbsp soy sauce
• 1/2 tbsp fish sauce
• 1 tbsp sugar
• 1 tsp minced garlic
• 1/2 tsp grate ginger
• 1/2 tsp sesame oil
• 1 tsp onion powder or 1 diced shallot

Toppings

• Cucumbers, sliced- pickled cucumber (1 tsp garlic, 2 tbsp vinegar (rice/apple cider), 1 tbsp sugar, 1/2 tsp salt)
• Carrots, shredded
• Cilantro

1. Cook rice
2. Combine meat ingredients and mix with the meat. Cook in skillet over med high heat.

Airfryer Salmon

 Marinade for 2 fillets

• 2.5 TBSP Olive Oil
• 1.5 TBSP Lemon Juice
• 1 TBSP Fresh Parsley 
• Some Dried Dill
• 1 Clove Garlic, minced
• Salt
• Pepper

Marinade for 1 hr

Airfryer Instructions

Preheat airfryer at 400F for 10 mins.

Add Fish. Check at 6 mins. 

125F temp to aim for (145F is the safe temp)

Powdery Mildrew for Plant Recipe

 3/4 tsp Baking Soda

1 tsp Veg. Oil

3 drops dish soap

for 2 cups water

Grandma's Shrimp Salad (Tara's Version)

Servings: 4

 Ingredients:

• 2 cups dry Macaroni
• 3/4 lb Shrimp (size Large,  shells removed and cut into 1" pieces) or canned shrimp (Grandma just used canned shrimp and no old bay)
• 3 Celery Stalks, chopped into small pieces
• 1/2 small Onion, diced
• mayo
• salt, pepper, old bay

Directions

1. Cook macaroni according to package and let cool.
2. Add shrimp to skillet over medium heat. Season with salt and old bay. Cook for a few minutes until fully cooked through.
3. Dice onion and celery.
4. Cut each shrimp into 3 pieces. 
5. Once noodles are cooled, add in celery, onions, and shrimp. Add mayo until it's creamy.
6. Season with salt and pepper.

Fresh tomato pasta sauce

 -2cups fresh tomatoes- chopped up

-2 cloves garlic, minces

-olive oil

-salt

-Italian seasoning

- 3 big leaves basil

-red pepper flakes

- dices onion- 1/4 of medium onion

Cook for 20 mins. Simmering. Add a little sugar if necessary.

Serve with 5.5oz of pasta

Fresh basil, chopped up

Parm cheese

Sautéed squash

Add more olive oil

To make Vodka Sauce

-Add 1/2 Cup red wine, after onions are softened

-Add 1/2 Cup Heavy Cream

-Add 2 Tbsp Parm Cheese

-Red Pepper Flakes

Pan Seared Scallops

Serves: 3
Ingredients:

• 10 oz Frozen Scallop (defrosted)
• 1 Tbsp Olive Oil
• 1/2 TBSP Butter
• Salt & Pepper

Directions:

1. Defrost the scallops overnight.

2. Put scallops on paper towels and blot them dry. Remove tendon off of the scallop if it is still attached.

3. Heat large skillet over high heat (turn on exhaust fan). Add olive oil to pan. Once oil smokes, its ready.

4. Generously sprinkle scallops with salt & pepper. Add to skillet. Don't overcrowd the pan. Should have at least an inch space between scallops. 

5. Let cook 1-3 minutes until it forms a brown crust on the bottom. Add 1/2 Tbsp butter to pan. Season scallops with salt & pepper and flip over and cook another 1-3 minutes until brown crust forms on bottom of scallop. Then serve. 

Air Fryer Tofu Bites & Peanut Sauce

 Ingredients:

Half a block of tofu

Binder:

• 1/2 cup flour
• 1/2 to 1 cup water
• a pinch of salt

Panko Breading:

• 1 cup panko crumbs
• 1-2 tbsp olive oil
• pinch of salt

1. Mix binder ingredients. Consistency of pancake batter. Can coat the tines of fork. 

2. Coat tofu in binder then bread it.

3. Airfry for 15 mins at 400F

Peanut Sauce:

• 1 tbsp toasted sesame oil
• 2 tbsp soy sauce
• 2 tbsp maple syrup or brown sugar
• 2 tsp chili garlic sauce
• 1/4 cup creamy or crunch peanut better
• Juice of half lime
• Add hot tap water to thin

Whisk all ingredients together

Tofu Scramble

Servings:3

Ingredients:

• For full block of tofu (14 oz) (at aldi's firm or extra firm)
• Spinach (two handfuls)
• Tomatoes (cherry, grape, or normal size) cut in half or diced (two handfuls?)

Spice Solution

• 1/2 tsp Black Salt
• 1/2 tsp Garlic Powder
• 1 1/2 tsp Onion Powder
• 1/4 tsp Salt 
• 1/4 tsp Turmeric Powder

Directions:

1. Drain tofu. Wrap tofu in towel to remove moisture. 
2. Mix spices in a little bowl/dish. Add just enough water to make a runny solution. (Maybe 1 or 2 Tbsp). 
3. Heat skillet over medium heat. Spray with oil and crumble up tofu into pan. Add spice solution (if any doesn't come out of bowl, add a little more water to get it out). Mix until everything is yellow.
4. Cook until tofu is dryish looking (5-7mins?). Add tomatoes, let cook for 2 minutes. Then add spinach. Ready to eat once spinach is wilted.