20 Best Recipes to Celebrate MLK Day

Shrimp and grits originated as a breakfast food from the fishing families along the Southern coast, by trading their daily catch for grits. Thus, this dish evolved to spread throughout America.

Ingredients

Grits Base:

• 1 cup quick grits
• 5 cups water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 2 tablespoons milk or cream
• 1 cup cheddar or parmesan cheese

Shrimp Topping:

• 4 tablespoons unsalted butter
• 1 1/4 pounds large shrimp, peeled
• 2 cloves minced garlic
• Pinch of cayenne pepper
• 1/4 cup lemon juice
• 1 tablespoon chopped parsley

Steps:

1. Fill the pot with water. Heat until bubbles rise to the surface.
2. Add grits gradually into bubbling water. Mix in salt and pepper. Stir continuously to prevent clumps.
3. Reduce heat to low. Cook for 5-7 minutes. Move spoon through mixture often for smoothness.
4. Mix butter into grits until it disappears. Pour cream into mixture. Blend completely.
5. Add cheese to grits. Stir until fully combined. Cover pot to keep hot. Season both sides of shrimp with salt and pepper.
6. Set pan on burner. Melt butter over medium-high heat. Add seasoned shrimp with garlic and cayenne. Cook until shrimp becomes completely pink.
7. Mix lemon juice with water in the pan. Scatter parsley over shrimp. Stir to create sauce.
8. Fill each bowl with grits. Layer shrimp mixture on top. Scatter extra parsley for serving.

Jerk chicken came from Jamaica, where natives developed a spicy seasoning mixture. This MLK Day recipe pairs bold jerk flavors with coconut rice and beans for a filling Caribbean meal.

Ingredients

• 2 pounds bone-in chicken thighs with skin
• 1 tablespoon wet jerk seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Rice and Beans

• 1/2 medium diced onion
• 2 minced garlic cloves
• 1 cup long-grain white rice
• 1 can red kidney beans, drained
• 1 cup coconut milk
• 1 cup chicken broth
• 1 bay leaf
• 3 fresh thyme sprigs
• 2 teaspoons white vinegar

Steps:

1. Set oven to 350°F. Place rack in middle position.
2. Dry chicken with paper towels. Mix chicken with jerk seasoning in a bowl. Add extra salt and pepper.
3. Pour oil into large cast iron skillet. Heat on medium-high flame.
4. Place chicken in skillet, skin down. Cook for 6 minutes until skin turns golden.
5. Flip chicken. Cook another 3 minutes. Remove chicken to plate.
6. Lower heat. Add onions to skillet. Cook for 3 minutes.
7. Mix in garlic. Cook one more minute. Add rice, beans, salt, pepper to skillet. Stir for 2 minutes.
8. Pour in coconut milk and broth. Add bay leaf. Let mixture boil.
9. Remove skillet from heat. Place chicken on top of rice mixture, skin up. Add thyme.
10. Bake everything for 20-25 minutes until chicken cooks fully.
11. Take chicken out. Stir vinegar into rice. Remove bay leaf and thyme. Serve chicken over rice mixture in plates.

This rice dish brings together fresh shrimp, chicken, and sausage with vegetables and spices to create rich flavors that make people remember New Orleans.

Ingredients

• 12 medium shrimp - peeled, cleaned, and chopped small
• 4 ounces chicken - cut into small cubes
• 5 ounces andouille sausage - sliced into rounds
• 3/4 cup rice
• 3 cups chicken stock
• 1/4 cup onion - finely chopped
• 1/4 cup green bell pepper - finely chopped
• 1/4 cup celery - finely chopped
• 2 tablespoons garlic - minced
• 1/2 cup tomatoes - chopped
• 2 tablespoons olive oil
• 3 bay leaves
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce
• 1 tablespoon Creole seasoning
• Salt and pepper to taste

Steps:

1. Mix the chopped shrimp and chicken in a bowl with Creole seasoning until the meat gets covered with spices.
2. Pour olive oil in a large saucepan. Turn the heat to high. Add onion, bell pepper, and celery. Cook for 3 minutes until soft.
3. Put in garlic, tomatoes, bay leaves, Worcestershire sauce, and hot sauce. Mix well.
4. Add rice. Pour chicken stock in slowly as you stir.
5. Lower heat to medium. Cook for 15 minutes. Stir sometimes as the rice soaks up the liquid and softens.
6. When rice feels soft, add the seasoned shrimp, chicken, and sausage.
7. Cook for 10 more minutes until all meat turns fully done.
8. Taste and add salt, pepper, or more Creole seasoning if needed.

The mix of collard greens and spicy sausage creates a tasty dish from the American South. This recipe takes simple greens and turns them into something special with hot links, herbs, and a mix of spices.

Ingredients

• 8 hot link sausages - sliced into rounds
• 2 tablespoons vegetable oil
• 1 yellow onion - chopped
• 4 garlic cloves - minced
• 1 pound collard greens - cut into 2-inch chunks
• 4 cups chicken broth
• 2 tablespoons brown sugar
• 1/2 tablespoon essence seasoning
• 1 teaspoon kosher salt
• 1 teaspoon coarse ground black pepper
• 2 stalks fresh thyme
• 1 bay leaf
• 1/2 tablespoon apple cider vinegar

Steps:

1. Put vegetable oil in a dutch oven. Add the sliced sausage. Cook on medium heat until the edges turn crisp.
2. Turn heat to low. Add chopped onions and minced garlic. Cook for 5-7 minutes. Stir often until they turn soft.
3. Put the collard greens, thyme, and bay leaf in the pot. Stir them with the oil and onion mix.
4. Pour in the chicken broth. Add brown sugar, salt, and pepper. Stir everything together. Put the lid on.
5. Turn heat down to make it simmer. Cook for 90 minutes. Test the greens - they should feel tender when you bite them.
6. Add essence seasoning and apple cider vinegar at the end. Stir one last time.

Gumbo stands as a main dish in Louisiana cooking. This thick soup starts with a dark roux and mixes seafood, sausage, and vegetables into a rich broth.

Ingredients

• 1-2 pounds andouille sausage
• 3/4 cup vegetable oil or butter
• 1 cup all-purpose flour
• 1 1/2 cups onion - chopped
• 3/4 cup red bell pepper - chopped
• 3/4 cup celery - chopped
• 4 garlic cloves - minced
• 8 cups seafood stock
• 2 teaspoons hot sauce
• 2 bay leaves
• 1/4 teaspoon dried thyme
• 2 teaspoons salt
• 1 teaspoon cayenne
• 1 tablespoon Bayou City All Purpose Seasoning
• 1 tablespoon Bayou City Garlic Pepper
• 1 tablespoon gumbo file
• 1 pound dungeness crab legs
• 1 pound shrimp - peeled and cleaned
• 1 cup green onion - divided
• Fresh parsley for topping
• White rice for serving

Steps:

1. Cook andouille sausage in a large pot until brown on both sides. Take it out and set aside.
2. Pour vegetable oil in the pot. Keep heat at medium. Add flour and stir to make a roux. Keep stirring with a wooden spoon for 20-30 minutes until it turns dark brown like chocolate.
3. Add onions, bell peppers, and celery to the roux. Cook for 5 minutes. Put in garlic and cook 30 more seconds.
4. Put sausage back in pot. Cook 5 more minutes. Stir sometimes.
5. Add seafood stock. Let it boil. Turn heat to medium-low. Add bay leaf, thyme, salt, cayenne, and Bayou City seasonings.
6. Let it cook for 45 minutes. Remove any foam or oil from the top. Put in gumbo file. Cook 15 more minutes.
7. Add green onion, crab legs, and shrimp. Cook 5-7 minutes until shrimp turns pink.
8. Taste and add more seasoning if needed. Put gumbo in bowls over white rice. Top with parsley and green onions.

Black-eyed peas and sausage makes a filling meal that comes from Southern cooking traditions. This recipe mixes spicy sausage with tender peas and fresh vegetables to create a warm, hearty stew.

Ingredients

• 3 tablespoons vegetable oil
• 1 1/4 pounds hot Italian sausages - poked with a fork
• 1 onion - diced
• 1 green bell pepper - diced
• 3 garlic cloves - minced
• 1 jalapeño - seeds removed and minced
• 2 cups dried black-eyed peas - cleaned and rinsed
• 4 cups low-sodium chicken broth
• 3 cups water
• Salt and ground pepper
• 1/4 cup cilantro - chopped, plus extra for topping

Steps:

1. Pour vegetable oil in a large pot. Heat it up. Add sausages and cook on medium heat for 10 minutes. Turn them now and then until done. Take them out and put on a plate.
2. Put onion, bell pepper, garlic, and jalapeño in the pot. Cook on medium heat for 6 minutes. Stir until they start to brown.
3. Add black-eyed peas, chicken broth, and water to the pot. Put in some salt and pepper. Let it come to a boil.
4. Cover the pot halfway. Turn heat to medium-low. Cook for 1 hour and 15 minutes until peas turn soft.
5. Cut sausages into half-inch slices at an angle. Put them back in the pot with any juice from the plate.
6. Add chopped cilantro. Put in more salt and pepper. Cook for 10 more minutes.
7. Put stew in deep bowls. Top with fresh cilantro leaves.

Baked chicken thighs make an excellent dinner option. The skin cooks to a beautiful brown while the meat remains soft inside. Many families enjoy this recipe during busy weeknights.

Ingredients

• 3 pounds chicken thighs (6-8 pieces)
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons Italian seasoning
• 1 teaspoon black pepper
• 1 teaspoon paprika

Steps:

1. Set oven temp to 400 degrees. Line a sheet pan with foil.
2. Empty chicken package. Pat each thigh dry. Place thighs on foil. Keep space between each piece.
3. Spread oil across chicken pieces. Cover all areas. Pour seasonings into a bowl. Stir them together.
4. Cover chicken with seasoning mix. Get under skin when possible.
5. Center the pan in oven. Time passes - 35 to 45 minutes total.
6. Look for brown crispy skin. Temperature inside needs 165 degrees.
7. Pull pan from heat. Wait five minutes. Move chicken to plates. Serve while warm.
8. Save leftovers in sealed containers.

Creamy, rich macaroni and cheese fills bowls across dinner tables. This recipe blends smooth sauce with tender pasta. Each spoonful brings comfort through melted cheese and warm spices.

Ingredients

• 8 ounces macaroni elbows
• 3 tablespoons unsalted butter
• 2 tablespoons flour
• 12 ounces canned evaporated milk
• 1/2 cup half-and-half or milk
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2-1 teaspoon South West Spice Mix
• 1/4 teaspoon cayenne pepper or 1/2 teaspoon hot sauce
• 2 cups grated cheddar jack cheese
• Salt and pepper to taste

Steps:

1. Boil macaroni in water. Follow box time for al dente. Drain water.
2. Put skillet on stove. Set heat to medium. Drop butter in hot skillet. Watch it melt.
3. Pour flour over melted butter. Mix well. Cook one minute.
4. Add milk slowly. Start with evaporated milk. Pour half-and-half next. Keep stirring.
5. Drop in spices. Add onion powder, garlic powder, South West mix, cayenne.
6. Stir sauce until thick. Takes about two minutes. Mix most cheese into sauce. Save some for topping. Stir until smooth.
7. Taste sauce. Add salt and pepper as needed. Mix cooked pasta into cheese sauce.
8. Grease a baking dish. Pour in pasta mix. Sprinkle saved cheese on top.
9. Heat oven to 375 degrees. Bake twenty minutes. Look for golden top.

Taramasalata comes from Greek cooking. This pink-colored spread uses fish roe mixed with bread and oils to make a smooth dip that goes well with warm bread.

Ingredients

• 100g stale white bread - crusts removed (5-6 slices)
• 250g smoked cod's roe
• 1/2 red onion - chopped
• 1 garlic clove - chopped
• 1 lemon - juiced
• 75ml olive oi
• 75ml sunflower oil
• Extra olive oil for top
• Pitta bread for serving
• Black pepper to taste

Steps:

1. Put bread in cold water. Let it soak. Press water out of bread. Put wet bread in food processor.
2. Cut open the roe skin. Scrape out soft roe. Add roe to bread in processor.
3. Put in chopped onion, garlic, lemon juice, and black pepper.
4. Turn processor on. Mix until paste forms. Keep processor running. Pour olive oil in slowly.
5. Add sunflower oil the same way. Mix until everything turns thick.
6. Put spread in serving bowl. Add some olive oil on top. Toast pitta bread.

Southern baked beans trace back to Native American traditions. Each region crafted its own version, with settlers introducing bacon and maple syrup. Today's recipe mixes these flavors into a rich side dish.

Ingredients

• 1 large onion, diced
• 2 cans pork and beans (16 ounces each)
• 3 tablespoons yellow mustard
• 1/4 cup maple syrup
• 1/4 cup light brown sugar
• 4 tablespoons ketchup
• 1 tablespoon lemon juice
• 1/2 pound bacon strips, cut into 1/2-inch pieces

Optional Add-ins:

• 1/2 green pepper, chopped
• 1/2 red pepper, chopped
• 1 small onion, chopped
• 1 jalapeno pepper, minced

Steps:

1. Turn the oven dial to 350 degrees F. Let it heat up as you prepare the ingredients. Take out your Dutch oven - this heavy pot ensures even cooking.
2. Empty both cans of pork and beans into the Dutch oven. Cut your large onion into small, even pieces and add them to the pot.
3. Pour the yellow mustard, maple syrup, and brown sugar into the bean mixture. The mustard balances the sweetness from the syrup and sugar.
4. Add the ketchup and lemon juice to the pot. These ingredients create depth and brightness in the sauce.
5. Mix all ingredients until the sauce looks smooth and the onions spread evenly through the beans.
6. Cut bacon strips into small, half-inch pieces using a sharp knife. This size creates perfect crispy bites.
7. Spread the bacon pieces across the top of your bean mixture. Make sure they cover the entire surface.
8. Place the lid on the Dutch oven. Slide it into the preheated oven and cook for 40 minutes.
9. Remove the lid after 40 minutes. Return to oven for 15 more minutes until bacon turns crispy and golden.
10. Pull from oven. For extra flavors, add chopped peppers and additional onion during step 5. Scatter fresh herbs before serving.

Sweet potato noodle salad originated in the modern kitchens. Sweet potatoes were turned by cooks into noodles, and fruits and cheese were added to make a light meal. This salad includes crisp vegetables, and bright, tangy cheese and 'sweet' fruit.

Ingredients

• 2 large sweet potatoes
• 2 Asian pears or apples
• 1/2 cup nuts (pecans, walnuts, or cashews)
• 1/2 pound feta or goat cheese
• Mixed lettuce leaves

Lime Vinaigrette:

• 3 limes, juiced
• 1 tablespoon Dijon mustard
• 2 tablespoons honey
• 2 tablespoons apple cider vinegar
• 1/3 cup olive oil
• Salt and pepper

Steps:

1. Start your oven at 375 degrees F. Put parchment paper on a baking sheet. This prevents sticking.
2. Find a jar with a tight lid. Put in lime juice, mustard, honey, vinegar, and olive oil. Add salt and pepper. Close the lid. Shake the jar until everything combines.
3. Take your sweet potatoes. Run them through the spiralizer. This machine turns them into long noodles. Spread these noodles on your baking sheet.
4. Pick your favorite nuts. Sprinkle them across the sweet potato noodles. Pour 2 tablespoons olive oil on top. Add salt and pepper.
5. Put the baking sheet in the oven. Set a timer for 10 minutes. Take out the pan. Mix the noodles around. Put them back for 5 more minutes.
6. Get your lettuce ready. Cut it into pieces you can eat easily. Put these in your biggest salad bowl.
7. Take your Asian pears. Make them into spirals like the sweet potatoes. No spiralizer? Just cut them into thin slices.
8. Check the sweet potato noodles. They should bend but still stay firm. Let them cool a little.
9. Mix the cooled noodles with your lettuce. Put the pear spirals on top. Crumble cheese over everything.
10. Get your dressing. Pour it over your salad. Mix everything together gently. Serve right away.

Cornbread emerged from Native American cooking traditions. This simple bread spread across the South, becoming a staple at dinner tables. Each region developed its recipe, with some preferring sweet versions while others stayed savory.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup cornmeal
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 to 3/4 teaspoon salt
• 1 1/4 cups milk
• 1/2 cup unsalted butter, melted and cooled
• 1 large egg

Note: Replace 1/4 cup butter with vegetable oil or corn oil for extra moisture

Steps:

1. Set your oven to 375°F. Take a 9-inch pan or cast iron skillet. Coat it with oil or butter to prevent sticking.
2. Find a medium bowl. Put in the flour, cornmeal, sugar, baking powder, baking soda, and salt. Mix these dry ingredients together.
3. Choose any extra ingredients you like. Add herbs, cheese, or corn kernels to the dry mixture now.
4. Get another bowl. Pour in your milk. Add the melted butter after it cools. Crack in the egg.
5. Mix your wet ingredients with a whisk until the egg blends completely.
6. Pour all your wet ingredients into the bowl with dry ingredients. Stir just enough to mix them. Stop when you see no more dry spots.
7. Take your greased pan. Pour in the cornbread mixture. Spread it evenly across the pan.
8. Put the pan in your heated oven. Set your timer for 20 minutes.
9. Check if it's done. Stick a knife in the middle. The knife should come out clean. The edges should pull away from the pan.
10. Take the cornbread out. Let it sit for 5 minutes. Cut and serve while still hot.

Pecan pie began in the Southern United States where pecan trees grow naturally. French settlers in New Orleans mixed local pecans with syrup, creating this sweet dessert that became a holiday favorite

Ingredients

• 2 cups all-purpose flour
• 1/3 cup sugar
• 1/4 teaspoon salt
• 3/4 cup cold butter, cut into small cubes

Filling Ingredients:

• 4 large eggs
• 1-1/2 cups corn syrup
• 1-1/2 cups sugar
• 3 tablespoons butter, melted
• 1-1/2 teaspoons vanilla extract
• 2-1/2 cups chopped pecans

Steps:

1. Turn your oven on to 350°F. Locate a 15x10x1-inch baking pan. Grease the pan surface.
2. Take a large bowl. Mix the flour, sugar, and salt together. Drop in the cold butter cubes.
3. Press your fingers through the mixture. Keep going until small crumbs form. The butter should stay cold.
4. Press this crumb mixture into your greased pan. Push it down firmly to make the crust.
5. Put the pan in the oven. Bake the crust for 20 minutes until it starts to firm up.
6. Get a new large bowl for the filling. Break the eggs into it. Add corn syrup, sugar, melted butter, and vanilla.
7. Mix these ingredients with a whisk until everything combines. The sugar should dissolve into the mixture.
8. Pour in your chopped pecans. Stir them through the filling mixture.
9. Take out your hot crust. Pour the pecan filling over it. Spread it evenly across the surface.
10. Return the pan to the oven. Bake for 25-30 minutes. The filling should set firm. Let it cool before cutting into bars.

Sweet potato fries gained popularity as a healthier alternative to regular fries. These crispy baked treats bring together the natural sweetness of sweet potatoes with a perfect crispy exterior.

Ingredients

• 2 pounds sweet potatoes
• 1 tablespoon cornstarch
• 1/2 teaspoon fine sea salt
• 2 tablespoons extra-virgin olive oil

Optional Seasonings:

• Black pepper
• Cayenne pepper
• Garlic powder

Steps:

1. Set your oven to 425 degrees F. Put racks in the upper and lower parts. Make sure the top rack sits 6 inches from the heat. Cover two baking sheets with parchment paper.
2. Take your sweet potatoes. Remove the skin. Cut the potatoes into long pieces, each about 1/4 inch wide and thick. Keep the sizes even for proper cooking
3. Split the cut sweet potatoes between your two baking sheets. Each sheet gets half the fries.
4. Put cornstarch on your fries. Use 1 1/2 teaspoons per sheet. Add 1/4 teaspoon salt to each sheet. Mix until the fries get a light coating.
5. Pour 1 tablespoon olive oil on each pan of fries. Use your hands to coat every piece. Make sure no dry spots remain.
6. Spread fries out on the pans. Leave space between each piece. They need room to get crispy.
7. Put both pans in the oven. Set timer for 20 minutes. The bottom pan goes on the lower rack.
8. Take out both pans after 20 minutes. Use a metal spatula to flip the fries. Turn them section by section.
9. Switch the pans between racks. Put them back for 10 to 18 minutes. Watch for the fries to turn from shiny to puffy.
10. Remove when crispy. Add your favorite seasonings while hot. Serve right away for the best crunch.

Injera serves as the base of Ethiopian meals. This soft, round flatbread has small holes on top and a slightly sour taste. People across Ethiopia make this bread daily, and it works both as food and as a tool to scoop up stews and other dishes.

Ingredients

• 3 cups all-purpose flour
• 1 cup buckwheat flour
• 2 tablespoons baking soda
• 1 teaspoon salt
• 4 cups club soda
• 1 cup white vinegar or rice vinegar
• Oil for greasing the pan

Steps:

1. Put both flours in a large bowl. Add salt and baking soda. Mix them well.
2. Pour in the club soda. Whisk until the mix turns smooth with no lumps.
3. Add the vinegar to the bowl. Whisk again to mix everything.
4. Set a large nonstick pan on medium heat. Put some oil on a paper towel and wipe the pan with it. This makes a thin oil layer.
5. Take a scoop of batter. Pour it in the middle of the pan to make a 6-inch circle.
6. Move the pan around fast but careful to spread the batter. Make it spread to 8 or 9 inches wide.
7. Let it cook for 1 minute. Use a big spatula to flip it over. Cook 1 more minute.
8. Move the cooked injera to a plate. Make more until you use all the batter. Stack them on top of each other.
9. Cut each circle in half with a pizza cutter. Roll these halves into tubes.
10. Keep the rolls warm until ready to eat. Serve with Ethiopian stews like Doro Wat or Mesir Wat.

Smothered Round Steak combines tender beef with vegetables in a rich sauce that cooks slowly throughout the day. This simple dish turns an ordinary cut of beef into a filling meal that goes well with noodles or rice.

Ingredients

• 1-1/2 pounds beef top round steak - cut into strips
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 large onion - sliced
• 1 large green pepper - sliced
• 1 can (14-1/2 ounces) diced tomatoes with juice
• 1 jar (4 ounces) sliced mushrooms - drained
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons molasses
• Hot cooked egg noodles (if you want them)

Steps:

1. Take out your 3-quart slow cooker. Put the beef strips inside.
2. Add flour, salt, and pepper to the beef. Mix until the meat gets coated.
3. Put in the sliced onion and green pepper. Add the can of tomatoes with their juice.
4. Put in the drained mushrooms. Pour in the soy sauce and molasses.
5. Mix all ingredients together in the slow cooker. Put the lid on. Set the cooker to low heat.
6. Let it cook for 6 to 8 hours. The meat should feel very soft when done.
7. Cook egg noodles separately if you plan to serve them with the meat.

This dessert pairs canned peaches with a simple batter. The mix creates golden crust on top of warm fruit, making a common dessert in homes across the South.

Ingredients

• 1/2 cup butter - melted
• 1 can (15-1/4 ounces) sliced peaches
• 1 cup sugar for batter
• 1/4 cup sugar for top
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup 2% milk
• Whipped cream (optional)

Steps:

1. Set oven to 400°F. Put melted butter in a 2-quart baking dish.
2. Take peaches out of the can. Keep 1/4 cup juice.
3. Add peaches and saved juice to a pot. Heat until boiling starts.
4. Take a bowl. Mix 1 cup sugar, flour, baking powder, and salt.
5. Pour milk into the mix. Stir the batter smooth. Add batter to the dish with butter.
6. Put hot peaches on the batter. Add 1/4 cup sugar on top.
7. Bake 20-25 minutes. Watch for golden color and bubbles.
8. Remove from oven. Cool for a few minutes.

Pickled eggs get their pink color and tangy taste from beet juice and vinegar. This method keeps eggs fresh longer and adds extra flavor.

Ingredients

• 2 cans (15 ounces each) whole beets
• 12 large eggs - hard-boiled and peeled
• 1 cup sugar
• 1 cup water
• 1 cup cider vinegar

Steps:

1. Open the beet cans. Save 1 cup of beet juice.
2. Put beets and peeled eggs in a 2-quart glass jar.
3. Take a small pot. Add sugar, water, vinegar, and the saved beet juice.
4. Turn heat to high. Let the mix come to a boil.
5. Pour the hot liquid over the beets and eggs.
6. Let everything cool down. Put the lid on tight. Place jar in the refrigerator. Wait 24 hours before eating.

Peach Bavarian mixes fruit with light, fluffy cream in a molded dessert. This recipe turns basic ingredients into a smooth, chilled treat.

Ingredients

• 1 can (15-1/4 ounces) sliced peaches
• 2 packages (3 ounces each) peach or apricot gelatin
• 1/2 cup sugar
• 2 cups boiling water
• 1 teaspoon almond extract
• 1 carton (8 ounces) whipped topping - thawed
• Fresh peaches for top (optional)

Steps:

1. Drain the peaches. Keep 2/3 cup juice. Cut peaches into small pieces.
2. Put gelatin and sugar in a large bowl. Add boiling water. Stir until sugar and gelatin dissolve.
3. Pour in the saved peach juice. Mix well. Put bowl in refrigerator. Wait until mix gets thick.
4. Add almond extract to whipped topping. Mix whipped topping into thick gelatin.
5. Put chopped peaches in the mix. Oil a 6-cup mold. Pour everything into the mold.
6. Put in refrigerator overnight. Turn mold over onto a plate.
7. Add fresh peach slices on top if wanted.

This beef burritos mix ground meat with spices and beans in a tortilla wrap. This filling meal adds rice and fresh toppings for extra flavor and texture.

Ingredients

• 2 tablespoons sunflower oil
• 1 onion - finely chopped
• 4 garlic cloves - very finely choppe
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• Small pinch cayenne pepper
• 1 teaspoon dried oregano
• 500g beef mince
• 1 pinch golden caster sugar
• 1 tablespoon wine or cider vinegar
• 400g can chopped tomatoes
• 400g can black or kidney beans with water
• 8 flour or corn tortillas
• 500g cooked rice
• Toppings: avocado, tomatoes, sour cream, lettuce, red onion, cheddar cheese, red chili, lime halves

Steps:

1. Put oil in a large pot. Turn heat on.
2. Add onions. Cook 8 minutes. Put in garlic, spices, oregano. Cook 1 minute.
3. Add beef. Break it up. Cook 5 minutes until brown.
4. Add sugar. Wait 1 minute. Pour in vinegar and tomatoes. Cook 5 minutes.
5. Add beans with their water. Mix all. Cook 20 minutes until sauce gets thick.
6. Heat tortillas by package directions. Put rice and meat on each tortilla.
7. Add toppings. Fold ends in. Roll up tight. Wrap in foil if needed.