1 lb. shredded cheese 1/4 lb. butter 2 cups (240 g.) flour 3/4 tsp. cayenne 3/4 tsp. turmeric 3/4 tsp. paprika 3/4 tsp. salt Makes several dozen. Sprinkle with salt after extruding. Bake 7.5 min. at 325ºF (convection oven; more like 8 minutes at 400ºF in a regular oven). Extruding tip: use a cookie press
Mexican spicy bean stew. It’s easy to make a double batch and save the leftovers. Recipe Yellow onion, one large or two small Bell peppers, two or three Coarsely chop the vegetables, or Cuisinart to moderately-sized even pieces. Variation: Optionally, add any of the following: Replace some or all of the bell peppers with spicier
Recipe Red onion, one large or two small Bell peppers, two or three Finely chop the onion and peppers, or Cuisinart them to small even pieces. Plum tomatoes, around a dozen or more Finely chop the tomatoes, or Cuisinart them to small even pieces. Place tomatoes in a bowl. Add some salt and stir. Set
Italian basic. Recipe Yellow onion, one large or two small Coarsely chop the onion. Garlic, from half to a complete head Crush, peel, and mince the garlic. A large saucepot and a big spoon Olive oil Put the saucepot on high heat. Pour in olive oil to lightly coat the bottom of the pan. Put
Spicy sauteed vegetables. Recipe Yellow onion, one medium or large Bell peppers, two or three, Portobello mushroom, two or three, Cut the onion, peppers, and mushrooms into long strips, or put them through the Cuisinart slicer disc. Garlic, from half to a complete head Crush and peel the garlic, and cut each clove into two