The difference in the flavor of homemade mayonnaise and the storebought variety is so great that you’ll know that the extra work was worth it. (Although with a food processor, it’s still very convenient.) Perfect for salads.

Ingredients:

2 egg yolks
3/4 teaspoon salt
1/2 teaspoon powdered mustard
1/8 teaspoon sugar
pinch cayenne pepper
4 to 5 teaspoons lemon juice or white vinegar
1-1/2 cups olive or other salad oil
4 teaspoons hot water

Procedure:

Place yolks, salt, mustard, sugar, pepper, and 3 teaspoons lemon juice in blender cup or work bowl of a food processor fitted with the metal chopping blade, and buzz 15 seconds (use low blender speed). Now, with motor running, slowly drizzle in 1/4 cup oil (use moderately high blender speed). As mixture begins to thicken, continue adding oil in a fine steady stream, alternating with hot water and remaining lemon juice. Stop motor and scrape mixture down from sides of blender cup or work bowl as needed.

Ingredients:

2 tablespoons white sugar
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon cider vinegar
1 teaspoon lemon juice
2 cups torn salad greens
1 avocado- sliced
10 strawberries, sliced
1/2 cup chopped pecans

Procedure:

In a small bowl- whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside. In a separate large bowl- place greens inside & top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate up to 2 hours before serving, or serve immediately.

Ingredients:

1 lb. (dry) Rigatoni pasta
1/2 cup carrots, chopped
1/2 cup fresh peas
1/2 cup bunch broccoli florets
1 lb. fresh asparagus
1/2 cup red bell pepper, chopped
3 red radishes, sliced
8 oz. baby spinach leaves, washed
1 pint cherry tomatoes, halved
1/2 cup small bunch green onions, sliced

Procedure:

Cook the pasta according to directions on package. While pasta is cooking, bring 2 inches of water to a boil in a saucepan. Place carrots in water and lightly blanch in water for 1 minute, or until bright orange. Remove with slotted spoon and place in large mixing bowl. Repeat blanching process with peas. Add peas to mixing bowl. Blanch broccoli, remove from water and place on cutting board. Chop and add to mixing bowl. Blanch asparagus, remove from water, place on cutting board and cut into 1 inch pieces. Add to mixing bowl. Add drained pasta to mixing bowl. Mix gently with blanched vegetables. Add bell pepper and radishes. Toss to mix.

Ingredients:

8 ounces macaroni or medium shells, uncooked
1 (10-ounce) package frozen shrimp, thawed and drained
1 1/2 cups of chopped celery
1 small cucumber, sliced
2/3 cup mayonnaise
1/3 cup sour cream
3 tablespoons horseradish sauce, or more if you prefer
1 tablespoon grated onion

Procedure:

Prepare macaroni or shells according to the package. Mixed the cooked pasta, shrimp, celery, and cucumber in a large bowl. In a blender, combine the mayonnaise, sour cream, horseradish sauce, and onion. Toss and chill.

Ingredients:

For the Venison:
1 leg of venison
juice and zest of 3 oranges
juice of 1-1/2 lemons
1/3 cup of bourbon whiskey
1/2 cup olive oil and additional for brushing grill rack
4 bay leaves
1 tablespoon chopped fresh rosemary
1 teaspoon celery salt

For the sauce:
2 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1/2 cup honey
1/2 cup light brown sugar
2/3 cup water
1 cup fresh blueberries

Procedure:

Rinse venison with cold water and pat dry. Combine the orange juice and zest in a bowl lemon juice, whiskey, olive oil, bay leaves, rosemary and celery salt. Coat venison with marinade and refrigerate for 24 hours. Baste occasionally. Allow to return to room temperature before cooking. Prepare barbecue grill. Place venison on grill rack brushed with olive oil. Before basting, sear meat quickly on both sides over hot coals, then baste with marinade. Continue cooking on both sides until meat is cooked through, basting frequently. Serve with sauce.

Sauce: combine lemon juice, orange juice, honey, sugar and water in saucepan. Simmer until sugar is dissolved. Add blueberries, stir and bring to a boil. Reduce heat, continue cooking until desired consistency is reached.

Ingredients:

a leg of lamb chopped into 4
3 or 4 lemons
oregano
grated kefalotiri cheese (optional)

Procedure:

Season lamb liberally with lemon juice and oregano and sprinkle with cheese. Put lamb into roasting pan with lid. Cover with baking parchment and then seal tightly with at least 2 layers of heavy foil. Put lid on top. Roast in very slow oven for about 3 hours.

Ingredients:

1 tablespoon olive oil
16 ounces boneless/skinless chicken breasts, sliced into strips
2 garlic cloves, minced
6 tablespoons chopped cashews
1 small red bell pepper, cut into strips
1 1/4 cup snow peas
1/2 cup chicken broth
1/2 cup sour cream
2 tablespoons grainy Dijon mustard
2 tablespoons honey

Procedure:

In a large skillet, heat oil over medium-high. Add chicken and garlic - cook for about 4 minutes. Add cashews, bell pepper and snow peas - cook until tender, about 2 minutes. Add chicken broth, reduce heat and simmer for 8-10 minutes or until chicken is cooked through. Move chicken and vegetables (keep any liquid in the pan) to a bowl and keep warm. Whisk in sour cream, Dijon and honey to the juices in the skillet and heat until warmed through. Pour sauce over chicken mixture and toss to combine.

Ingredients:

30 ounces frozen broccoli florets, thawed
1 1/2 cups plain soy milk
2 1/2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 ounces shredded sharp white cheddar cheese
4 ounces laughing cow wedges, softened
1/2 cup sour cream
1/2 cup plain yogurt
3/4 cup chopped onion
8 ounce can water chestnuts, rinsed, drained, and sliced
3/4 cup panko
1 tablespoon butter, melted

Procedure:

Preheat oven to 375 degrees F . Lightly coat an 11″ x 7″ baking dish with cooking spray. Place the thawed broccoli on the bottom in an even layer. In a large saucepan, whisk together soy milk, flour, salt, and pepper. Bring to a boil over medium-high. Cook until thick, about 1 minute. Remove from heat and stir in cheddar and cream cheese. Mix in sour cream, yogurt, onion, and water chestnuts. Spoon mixture evenly over the broccoli. In a small bowl, toss together panko and melted butter. Scatter breadcrumbs over the cheese mixture. Bake 25 minutes or until golden and bubbly.

Ingredients:

2 garlic cloves, minced
1/4 cup white vinegar
2 tablespoons oil
2 teaspoons ground ancho chile pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon salt
16 ounces trimmed flank steak

Procedure:

In a small bowl, whisk together garlic, vinegar, oil, ground chile, oregano, cumin and salt. In a ziploc bag, add steak and marinade. Remove as much air as you can and seal the bag. Set in the refrigerator for at least 1 hour - making sure to turn once or twice. Preheat your grill to high heat. Place the steak on the grill and cook until desired doneness. Medium doneness will take roughtly 5 to 6 minutes per side. Remove steak from the grill and place on a plate. Cover with foil and let sit for 5 to 10 minutes. Slice thinly against the grain to serve.

Ingredients:

2 – 18 slices of ostrich ham/bacon
6 ready-made small pizza bases
2 tablespoons olive oil
12 – 18 small tomatoes, halved
dried oregano
olive oil
6 eggs
salt and ground black pepper
extra tomato and onion mix (optional)

Procedure:

Place pizza bases on well-oiled baking pans. Moisten the bases with oil and extra tomato and onion mix. Put the Ostrich Bacon and halved tomatoes on top. Add a sprinkling of oregano. Drizzle with olive oil. Bake at a fierce 240 degrees C. near the bottom of the oven for 10 – 15 minutes or until the base is cooked and browned. Meanwhile, fry eggs until just set and then place one egg on top of each cooked pizza. Season with salt and ground black pepper. Serve immediately.