Culinary Goods

  I served this on salmon, but it would be good with any kind of fish, or chicken. It has lovely flavor and came from bakerbynature.com. I give it an 8.  2   tablespoons   olive oil 1/4   teaspoon   crushed red pepper flakes I left this out 3   large cloves garlic, finely minced 1   pint   cherry tomatoes, sliced in half 1/4   cup   dry white wine 1/2   cup   fresh basil, finely chopped 2   tablespoons   fresh lemon juice 1/2   teaspoon   fresh lemon zest 1/2   teaspoon   salt (more to taste) 1   teaspoon   granulated sugar I left this out 1/4   teaspoon   fresh ground black pepper (more to taste) I added 3/4 can of chicken broth and mixed in 1 TBS cornstarch to thicken it https://bakerbynature.com/pan-seared-cod-in-white-wine-tomato-basil-sauce/?1605976293#wprm-recipe-container-37633

I really love this dish. It has great flavor and is relative healthy (aside from the noodles). I give it an 8, and it came from halfbakedharvest.com   ·         4   cups   shredded romaine or cabbage        4   carrots, shredded     4   green onions, chopped       1/2   cup   fresh cilantro or Thai basil, chopped       1/2   cup   diced mango       2   Persian cucumbers, thinly sliced       1/3   cup   pickled jalapeños, chopped  I left this out       1/3   cup   peanuts, chopped ·               1-2   cups   cooked shredded chicken     1   avocado, chopped  I left this out     4 ounces rice noodles, cooked PEANUT DRESSING  ·        1/2 cup  creamy peanut butter ·         1/3 cup  tamari or soy sauce ·         1/4 cup  toasted sesame oil ·         1/4 cup  rice vinegar ·         2-3 tablespoons  chili sauce (sambal oelek)   I left this out ·         2 tablespoons  honey ·         3 tablespoons  lime juice ·         1 tablespoon  fresh grated ginger https://www.halfbakedharvest.com/peanu

We grew up eating these, and they have only gotten better with time. He's changed the recipe a ton over the years, but this is the current one, and also the best (in my opinion). Some of these measurements are not exact, and you can swap out the sausage for ham or chicken or whatever. I also added 1/4 lb. smoked gouda, which he doesn't use, but I really liked. I also used probably 1/3 lb. sharp cheddar 5 lbs. Yukon gold potatoes, cut into bite-sized chunks Campbell’s cheddar cheese soup (2 cans) Buttermilk (1 can full) 2 onions, chopped coarsely 2-4 TBS cube Butter Sour cream (a few spoonfuls) Sausage  Sharp cheddar Brown sausage, take out and set aside. Brown onions, then also take out and set aside. Add potatoes to your dutch oven until they come up to almost the rim. Pour on sausage and onions.  In a large bowl combine the cheddar soup, milk, butter, and other dairy. Stir and salt to taste. Dump over potatoes. Cook 1.5 hours at 375. Take lid off and stir before serving.