Looper's Cookbook

• 1 pound bacon cut into small pieces
• 1/2 onion finely chopped
• 1 clove garlic minced
• 2/3 cup cornmeal
• 2/3 cup flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup sour cream
• 1/2 cup butter melted
• 1 egg
• one 15-ounce can corn drained
• one 15-ounce can cream-style corn
• 1 1/2 cups sharp white cheddar
• Chopped chives

• 1 1/4 cups All purpose flour
• 3/4 cup Cornmeal
• 1/4 cup Granulated sugar
• 2 teaspoons Baking powder
• 1/2 teaspoon Salt ; optional
• 1 cup Milk
• 1/4 cup Vegetable oil
• 1 egg beaten

Cake

• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 ½ cups sugar
• 1 cup milk
• ½ cup butter melted
• 1 ½ tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 egg
• 3 cups fresh rhubarb chopped

Topping

• 2 tablespoons white sugar
• ¼ teaspoon cinnamon

• 2 tablespoons extra-virgin olive oil divided
• ½ slice hearty white sandwich bread cut into ½-inch pieces
• ¼ cup hazelnuts toasted and skinned
• 2 clove garlic sliced thin
• 1 cup jarred roasted red peppers rinsed and patted dry
• 1 ½ tablespoons sherry vinegar
• 1 teaspoon honey
• ½ teaspoon smoked paprika
• ½ teaspoon table salt
• Pinch cayenne pepper

• 1 red onion
• 3 stalk celery
• 3 carrot
• 2 chicken breast
• 1.5 tbsp olive oil
• 1 C peas
• 1 tbsp flour
• 8 C chicken broth
• 1 tsp paprika
• 1 tsp pepper
• 1.5 tbsp italian seasoning
• 19 oz cheese tortellini
• 1 C half and half

• extra virgin olive oil I used Hojiblanca Spanish EVOO
• 1 large yellow onion finely chopped
• 1 large garlic clove chopped
• kosher salt and black pepper
• 1 ½ teaspoon ground coriander
• 1 ½ teaspoon ground cumin
• 1 ½ teaspoon sumac
• 1 ½ teaspoon crushed red peppers
• 2 teaspoon dried mint flakes
• Pinch of sugar
• 1 tablespoon flour
• 6 cups low-sodium vegetable broth
• 3 cups water more if needed
• 12 ounces frozen cut leaf spinach no need to thaw
• 1 ½ cups black lentils rinsed
• 1 lime juice of
• 2 cups chopped flat leaf parsley

• 2 tablespoons vegetable oil
• 2 green bell peppers stemmed, seeded, and cut into 1-inch pieces
• Salt and pepper
• 1 jalapeño chile stemmed, seeded, and minced
• 4 garlic cloves minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 2 15-ounce cans chickpeas, rinsed
• 1 14.5-ounce can diced tomatoes
• 1 14-ounce can coconut milk

• 2 slices hearty white sandwich bread torn into 1-inch pieces
• 1 ½ teaspoons unflavored gelatin
• 1 ounce Parmesan cheese grated (1/2 cup)
• ½ cup chopped fresh cilantro
• 2 tablespoons chopped fresh parsley
• 1 tablespoon paprika
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• Salt and pepper
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon cayenne pepper
• 2 carrots peeled and cut into 1-inch pieces
• 2 anchovy fillets rinsed and patted dry
• 1 ½ pounds 85 or 93 percent lean ground turkey
• 1 large egg lightly beaten
• 1 onion cut into 1-inch pieces
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons tomato paste
• ¼ teaspoon ground ginger
• 1 cup chicken broth
• ¼ teaspoon saffron threads crumbled

• 28 ounces whole peeled tomatoes san marzano
• 1 medium yellow onion peeled, diced
• 2 large cloves garlic peeled, minced
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• Pinch of red pepper flakes
• Salt to taste

• 8 oz. cream cheese well softened
• 1/4 cup sour cream
• 1/4 cup homemade yogurt
• 1 garlic clove minced (1 tsp)
• 2/3 cup parmesan cheese finely shredded
• 1/2 cup mozzarella cheese finely shredded
• Pepper to taste
• 1 14 oz can quartered artichoke hearts drained, chopped
• 4 tbsp pickled jalapeno diced