Ginger Carrot Soup

• carrots:  one pound
• onion:  one diced
• ginger:  1T grated
• butter:  1T
• chicken stock: 2 cups
• whipped cream:  1/4 cup
• salt, pepper & cayenne to taste

Saute onions in butter.  Add carrots, ginger and chicken stock.  Simmer until carrots are soft.  Blend and add whipped cream, seasonings and more grated ginger to taste.

Adapted from Food Network

Quick Beef Pho

Stock:

• beef stock: 4c
• ginger: 2 slices
• onion: 1 thinly sliced
• garlic: 2 cloves sliced
• star anise: 2
• cinnamon stick: 1
• sugar: 1 lump rock
• fish sauce:  1T

Soup:

• flat rice noodles
• meatballs

Garnishes:

• shredded carrots, jalapenos, salted peanuts & cilantro
• hot sauce, black bean sauce, chili garlic sauce, tahini, peanut butter

Bring to boil beef stock, ginger, onion, garlic, star anise, cinnamon, sugar and fish sauce.  Simmer for 20 minutes.  Rehydrate rice noodles.  Strain broth and add meatballs.  Strain rice noodles and empty into bowl.  Pour stock & meatballs over rice noodles.  Add garnishes.

Adapted from Taste.com

Baked Egg Rolls

• celery, finely chopped
• carrots, shredded
• cabbage, shredded
• onion, finely chopped
• ginger, minced
• garlic, minced
• ground turkey
• eggroll wrappers
• sesame oil
• soy sauce

Preheat oven to 425.  Cook filling, add soy sauce to taste and chill for 15 minutes.  Assemble egg rolls.   Brush with sesame oil and soy sauce.  Bake for 18 minutes or until golden brown.

Adapted from MyRecipe

Green Apple Sorbet

• green apples, chopped:  3 large 
• apple juice or cider: 1/2c
• sugar: 3/4c
• lemon juice: 2T
• applejack, Calvados or vodka: 1T

Puree together.  Refrigerate for at least three hours.  Add to ice cream machine.

Adapted from The Best Ice Cream Maker Cookbook Ever.

Earl Grey Tea Ice Cream

• water, boiling: 1c
• Earl Grey tea leaves: 2T
• honey: 1/2c
• half & half or light cream: 2c
• orange or lemon juice: 1T

Combine ingredients, strain tea leaves and refrigerate for at least three hours.  Add to ice cream machine.

Adapted from The Best Ice Cream Maker Cookbook Ever.

Mint Chocolate Chip Ice Cream

• heavy cream: 2c
• milk: 2c
• sugar: 2/3c
• egg:  2 yolks
• vanilla extract: 1.5t
• peppermint extract: 1t
• green food coloring: .25t
• Andes chocolate mints, chopped: 1c

Dissolve sugar, create custard with eggs, strain, cool and put in ice cream machine. At soft serve stage, add chopped chocolate mints and freeze for one minute longer.

Adapted from The Best Ice Cream Maker Cookbook Ever.

Peppermint Ice Cream

• heavy cream: 2 cups
• milk: 2 cups
• peppermint sticks: 3/4 cup crushed
• sugar: 2/3 cup
• egg:  2 yolks
• vanilla extract: 1 1/2 teaspoon
• peppermint extract: 1/2 teaspoon

Dissolve sugar and half the peppermint candies, create custard with eggs, strain, cool and put in ice cream machine. At soft serve stage, add remaining half of peppermint sticks.

Adapted from The Best Ice Cream Maker Cookbook Ever.

Grasshopper Ice Cream

• heavy cream: 2 cups
• half & half or light cream: 2 cups
• sugar: 3/4 cup
• vanilla extract: 1 teaspoon
• creme de menthe (green): 2 tablespoons
• creme de cacao (white): 2 tablespoons

Combine ingredients (minus liqueurs) and refrigerate at least three hours.  Pour into ice cream maker.  At soft-serve stage, add liqueurs and freeze for one minute longer.

Adapted from The Best Ice Cream Maker Cookbook Ever.

Brownies

• butter, unsalted: 5 tablespoons
• sugar, brown: 1/2 cup
• cocoa powder, unsweetened: 1/2 cup
• coffee, instant: 1/2 teaspoon 
• salt: dash
• vanilla extract: 1/2 teaspoon
• egg: 1
• flour: 1/4 cup
• walnuts: 1/4 cup 
• chocolate chips: 1/4 cup

Preheat oven to 325. Melt butter, sugar, cocoa powder, coffee and salt together.  Blend until smooth.  Add vanilla, egg, flour.  Beat until smooth.  Add walnuts and chocolate chips.  Bake for 20-25 minutes.

Adapted from Inspired Taste

Boursin Cheese

• butter: 8 oz
• cream cheese: 16 oz
• parmesan cheese: 3T
• garlic: 2 cloves
• basil: 1T
• salt & pepper: to taste

Adapted from Genius Kitchen