Cooks – Page 8 – RecipesWorldwide

Ham and Cheddar Twice Baked Potatoes – Leels Cooks

It’s September so I can start eating all of the heavy, indulgent comfort foods right? Please?! Last day of Summer isn’t until the 23rd, and it’s still super hot here down in NC. I’m so over it and I’m ready for fall. This is another recipe where you can swap out for your favourite cheese, protein, or even make them vegetarian if you wish! You know me I’m all for variety when it comes to my recipes, so feel free to make it your own. Makes 6 servings What you need: 3 large russet potatoes, washed 1 tbsp oil 1/4 … Read more

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Baked / Cheddar / Cooks / Ham / Leels / Potatoes

Meatball Stroganoff – Leels Cooks

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It’s finally fall! Time to pop on a sweater and start working on our winter bodies by eating too many carbs and binging the same two things on netflix. I’ve always liked beef stroganoff, but I can’t remember a time as a kid I didn’t have it with leathery, completely overcooked lean beef. So here’s a variant that you can’t mess up. Since we use meatballs instead, the beef stays juicy and tender, and it still has the same beefy, mushroomy flavour we all love. Make this vegetarian by swapping out the beef stock, and using more mushrooms instead of … Read more

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Cooks / Leels / Meatball / Stroganoff

Ham, Potato and Leek soup – Leels Cooks

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We’re on a roll with the fall flavours so let’s keep this going. I like chunky, hearty soups, and anything with potato in it is always win. Ham, potato and leek are the perfect trifecta, and this soup only gets better over time. Use any potato you wish, I personally prefer Yukon Gold over anything else. Russet is fine but will break down a bit more into the soup so anticipate that. Make this veggie by omitting the ham and swapping for veggie stock, it’ll be just as delicious. What you need: 8 oz diced ham, bonus points if you … Read more

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Cooks / Ham / Leek / Leels / Potato / Soup

Chai Cheesecake Bars – Leels Cooks

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I love pumpkin spice but I’m an avid supporter of the spices that go into chai. (I’m also that jerk that’s irked by people saying chai tea since chai means TEA itself, but that’s another post) I also insist that chai spice is better than pumpkin and we should all swap over immediately. Give this a go, I think you’ll love it! Make sure ALL of your cheesecake ingredients are room temperature. Anything cold or straight from the fridge will make the cheese seize/harden and impossible to combine. You can also divide this into 9 lined muffin cups for easy … Read more

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Bars / Chai / Cheesecake / Cooks / Leels

Jalapeno Popper Deviled Eggs with Candied Bacon – Leels Cooks

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I really wanted to get together a few easy potluck style recipes because we’ll all be going to however many holiday parties and it’s nice to bring something somewhat unique. Deviled eggs are awesome, so are jalapeno poppers and bacon, you get the picture. These are lightly spicy, creamy and balanced. The addition of a candied bacon topper adds a sweet crunch as well as a fancy garnish. If you are worried about cracking eggs while cooking or have trouble peeling them there’s a bit of a trick. Before cooking, with the end of a pin, gently poke ONE hole … Read more

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Bacon / Candied / Cooks / Deviled / Eggs / Jalapeno / Leels / Popper

Rosemary Potato Rolls – Leels Cooks

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These take a little time to make as they need to prove overnight but they’re pretty straightforward. I make these for any special holiday dinner, they are the best slathered in butter and dipped into whatever sauce or gravy you need to mop up. This can be a slightly challenging recipe as it’s rather easy to accidentally add TOO much liquid. Through the potatoes not being strained enough or adding too much water, err on the side of caution and also don’t be afraid to adjust with adding additional flour. These are meant to be moist, and will be slightly … Read more

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Cooks / Leels / Potato / Rolls / Rosemary

Welsh Rarebit Dip – Beer Cheese – Leels Cooks

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Welsh rarebit is traditionally served as a cheesy toast, but I thought I’d try something different. The concept isn’t outlandish, since beer-cheese dips already exist, but this one takes it a bit further with more adult flavours. Sharp cheese, dijon mustard, worcestershire sauce and a dark beer gives it a dynamic flavour and lots of depth. I wouldn’t feed this to the kids, but it’s a great way to switch up the usual beer-cheese we see everywhere.I also added some fontina to this recipe as it’s a great melting cheese that is very mild to break up some of the … Read more

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Beer / Cheese / Cooks / Dip / Leels / Rarebit / Welsh

Country Sausage Dressing – Leels Cooks

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I’m one of those people that calls it stuffing regardless of whether or not it’s “stuffed” into anything. (dressing just sounds wrong) I’m also very against a wet soggy stuffing anyway, so prefer it baked to golden crispy perfection. If you like a super moist dressing, use a deeper baking dish, if you want even crisper, lay it out on a baking sheet. It’s all up to you! Don’t skip out on the fresh herbs and the tearing of the bread instead of cubing. The rough craggy edges we get from tearing instead of slicing allow for more surface area … Read more

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Cooks / Country / Dressing / Leels / Sausage

Gingerbread Biscotti – Leels Cooks

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I’m so happy to be starting up holiday baking. Don’t tell anyone but we’ve been listening to a few Christmas playlists as well <_<. We really love spiced pastry in this house, and these Gingerbread Biscotti are perfect for the amount of tea and coffee we down on a daily basis! These dry out like regular biscotti but they’re also not rock hard impossible to eat without a tea because of the brown sugar and molasses in them. This recipe is for large sized biscotti, but if you want mini just divide the dough into two logs instead and bake … Read more

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Biscotti / Cooks / Gingerbread / Leels

Roasted Squash and Kale Salad – Leels Cooks

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Are you into squash? I don’t eat enough of it but it’s delicious when made right. I kind of default to putting cinnamon/brown sugar/cayenne on it most of the time but there’s just something about the mix of spice and sweetness. Kale can be a tough customer, and I think a lot of people don’t realize you have to “massage” kale in order to eat it raw. It’s a strong, fibrous plant, and massaging it breaks down its cell walls somewhat making it nicer to eat and easier to digest! There are a million iterations of this salad, commonly served … Read more

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Cooks / Kale / Leels / Roasted / Salad / Squash