Thousand Island Salad Dressing Recipe

Thousand Island Salad Dressing

Course: Salad
Cuisine: American
Servings: 4 salads


  • 1/2 cup mayonnaise 115 g
  • 2 tbsp ketchup 30 g
  • 1 tbsp white vinegar 15 g
  • 2 tsp white sugar 8 g
  • 2 tsp sweet green relish 8 g
  • 1 tsp white onion 4 g, minced
  • 1/8 tsp salt
  • 1 dash black pepper


  • Add all the ingredients together in a 250 mL canning jar. Mix well.
  • Chill in refrigerator. The dressing tastes better after sitting for several hours.

Cheese Fondue Recipe

Cheese Fondue

Course: Main Course
Cuisine: Swiss



  • 200 g Emmenthaler cheese shredded
  • 200 g Gruyère cheese shredded
  • 3 tbsp corn starch
  • 1/2 cup white wine dry
  • 1/2 tsp nutmeg
  • 1 clove garlic

Dipping Items

  • broccoli raw or steamed
  • bread
  • Maille pickles
  • cocktail onions
  • ham
  • pineapple


  • Cut the dipping items into bite-sized pieces.
  • Fill the pot with water and soak for at least 30 minutes.
  • Cut the clove of garlic in half. Drain the pot, and smear the inside with the garlic.
  • Add the cheeses to the pot, and mix in the corn starch and nutmeg. Stir well.
  • Put the metal plate on the stove, and put the pot on the plate. At medium heat, begin to melt the cheese.
  • Stir the cheese in a figure 8 motion. As the oil starts to separate and bubble, turn down the heat to avoid over-cooking the cheese. The fondue is ready when the cheese starts to bubble, and pours easily off of the stirring spoon.

Hot Pepper Jelly Recipe

Red Pepper Jelly


  • 3 cups red pepper diced (about 3 large peppers)
  • 1/2 cup jalapeño diced (about 2 large peppers)
  • 3/4 cup apple cider vinegar 5% acetic acid
  • 2 tbsp white wine vinegar 6% acetic acid
  • 4 3/8 cups granulated sugar
  • 50 g pectin powdered, not liquid


Prepping the Jars

  • Wash the screw ring tops with soap and water, and dry.
  • Put the jars in a large pot, and cover with water until the water is 5 cm above the top of the jars.
  • Boil for 10 minutes.
  • Set the pot aside, with the jars still in the water.
  • Put the sealed lids in a pot, and cover with 5 cm of water.
  • Bring to just a boil, and ____
  • Set the pot aside, with the lids still in the water.

Making the Jelly

  • In a blender, blend the red bell peppers, jalapeños, and all the vinegar.
  • Transfer to a ____ L pan, add the pectin, and bring to a boil.
  • Add the sugar, and return to a rolling boil. Stir constantly, as it will boil over very quickly. Boil for 1 minute, until it reaches 220 °F.
  • Remove the jelly from the heat, and skim the foam off the top of the jelly.
  • Using tongs, remove a jar and a lid from their respective pots (filled with hot water).
  • Ladle the jelly into the jar, until it is about 5 mm from the top of the jar.
  • Using tongs, place the lid on the jar, and secure it in place using a clean ring. Tighten well.
  • Using tongs, transfer the jar back to the pot with hot water.
  • Repeat this process for all the jars. If the last jar that cannot be filled to within 5 mm of the top, do not put the jar back in the hot water. Put it aside to cool, and later store it in the refrigerator.
  • Bring the pot back to a boil, and boil for 5 minutes. Remove the jars from the pot, and allow them to cool. You should hear the lids "pop" as they cool, and the lids are pulled inwards (concave). There is no need to wipe excess water from the jars, as it will evaporate on its own.


Notes: In the future, try adding dried crushed red peppers to increase the heat.
Also try replacing some of the vinegar with white vinegar.

Flour Tortilla Recipe

Flour Tortilla

Cuisine: Mexican


  • 4.5 cups all-purpose flour
  • 1/2 cup shortening
  • water warm


  • In a bowl, mix 4 cups flours with 2 teaspoons salt. Cut in lard. Add 1 cup warm water and mix well. Turn dough on floured countertop. Knead until smooth.
  • Divide dough into 10 pieces. Roll dough out into 10-inch tortillas.
  • In ungreased skillet over medium-high heat, cook tortilla 1 minute. Turn, and cook for another 30 seconds. Place tortillas between sheets of foil and keep warm in the oven.

Roasted Squash Salad Recipe

Roasted Squash Salad

Course: Salad
Cuisine: Canadian



  • 4 cloves garlic chopped
  • 5 leaves basil chopped
  • 1/8 cup olive oil
  • 3 tbsp lemon juice
  • 1/8 tsp salt


  • 1 medium squash
  • 1 bunch asparagus
  • 15 cherry tomatoes
  • 3 avocados
  • olive oil
  • salt
  • pepper


  • Heat the oven to 350 °F.
  • Combine the ingredients for the dressing in a bowl, other than the salt and pepper. Whisk until emulsified.
  • Add salt and pepper to taste.
  • Chop the squash into large chunks and place in a baking dish. Drizzle with olive oil and sprinkle with salt and pepper.
  • Roast the squash for 35-40 minutes, until tender.
  • Remove the squash from the oven, and let it cool. Remove the skin from the squash and cut it into bite-sized cubes.
  • Steam the asparagus until tender-crisp. It should take 3-4 minutes.
  • Remove the asparagus to a bowl to cool.
  • Cut the cherry tomatoes in half.
  • Cut the avocados into bite-sized chunks.
  • Place the cooked squash on the bottom of a 9" x 13" casserole tray.
  • Cover the squash with the asparagus, then cover the asparagus with the avocados and sliced cherry tomatoes.
  • Drizzle the salad dressing over the vegetables, and serve.

Cranberry Apple Pecan Wild Rice Pilaf Recipe

Cranberry Apple Pecan Wild Rice Pilaf

Course: Side Dish
Servings: 6


  • 1 cup chicken broth
  • 1.5 cups apple juice
  • 3 tbsp butter divided
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp dried parsley
  • 1/4 tsp black pepper
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1 bay leaf
  • 1 cup wild rice rinsed and drained
  • 1/2 cup onion diced
  • 1.5 cups Fuji or honeycrisp apple chopped
  • 3 cloves garlic minced
  • 2 tsp apple cider vinegar
  • 1/2 cup dried cranberries
  • 3/4 cup chopped pecans


  • Toast the pecans in an air fryer for 5 minutes at 350 °F. Be careful about over-cooking, as they will continue to cook for a while after they are removed from the fryer.
  • Boil chicken broth, apple juice, 1 tablespoon butter, Dijon mustard, and spices.
  • Add rice, bring back to a boil, cover, and reduce heat to low. Simmer for 45-60 minutes. If the water starts to run out before the rice is cooked, add small amounts of water.
  • Once the rice is soft and tender, remove it to a large storage bowl.
  • Melt the remaining 2 tablespoons of butter at medium-high heat. Add the onion and apple. Sauté for 5 to 7 minutes, until the onions are tender.
  • Add the garlic and sauté for another minute.
  • In the large storage bowl, mix together the rice, onions, and apples. Add the cranberries, toasted pecans, and apple cider vinegar. Mix well.
  • Add additional salt and pepper to taste.

Greek Rice Recipe

Greek Rice

Course: Side Dish
Cuisine: Greek


  • 2 tbsp olive oil
  • 1 onion small
  • 2 cloves garlic minced
  • 1.5 cups rice long grain
  • 2 cups chicken broth
  • 1/3 cup lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh dill chopped


  • Heat the olive oil in a pan over medium heat. Cook the onion until translucent, about 3-4 minutes.
  • Stir in the garlic. Cook until you can smell the garlic, about 30 seconds.
  • Add the rice and cook until nearly translucent.
  • Add the chicken broth, lemon juice, salt, and pepper. Cover, and bring to a simmer.
  • Simmer on low for about 20 minutes. The rice is done when all the liquid is absorbed.
  • Remove the rice from the stove, and let it sit, covered, for 10 minutes.
  • Add the chopped parsley and dill. Serve warm.

Tzatziki Recipe


Cuisine: Greek


  • 1/2 cup cucumber finely grated
  • 1 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 clove garlic crushed
  • 1/4 tsp sea salt
  • 1 tbsp fresh dill chopped


  • On a paper towel, gently squeeze the excess water out of the grated cucumber.
  • Combine all the ingredients in a bowl. Chill.

Shortbread Cookies Recipe

Shortbread Cookies

Course: Dessert


  • 2 cups all purpose flour
  • 1 cup unsalted butter softened
  • 1/2 cup icing sugar
  • 1/2 tsp salt
  • 1/8 tsp nutmeg
  • 1 egg yolk


  • Pre-heat oven to 325 °F.
  • With a spoon, stir together icing sugar, salt, and nutmeg.
  • Add in the egg yolk and soft butter. Stir until combined.
  • Add the flour, half a cup at a time, until it is too hard to mix with a spoon.
  • Throw the dough onto a floured board and knead until well-combined. Add extra flour if the dough becomes oily.
  • Roll out to a thickness of 6 mm and cut into shapes. Place on a baking tray.
  • Cook for 10-12 minutes at 325 °F. If the cookies start to turn brown, you have cooked for too long.