Keeper: Black bean Cold Salad

https://www.allrecipes.com/recipe/14169/mexican-bean-salad/ 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can kidney beans, rinsed and drained 1 (15 ounce) can cannellini beans, rinsed and drained 1 green bell pepper, chopped 1 red bell pepper, chopped 1 (10 ounce) package frozen corn kernels, thawed 1 red onion, diced ½ cup olive oil ½ cup red wine vinegar ¼ cup chopped fresh cilantro 2 tablespoons fresh lime juice 1 tablespoon lemon juice 1 clove garlic, crushed 2 tablespoons white sugar, or to taste 1 tablespoon salt, or to taste 1 ½ teaspoons ground cumin 1 ½ teaspoons ground black pepper ½ teaspoon chili powder, or to taste 1 dash hot pepper sauce, or to taste

Egg Drop Soup - The concept is a keeper, the recipe isn't yet

Try this next time: https://cicili.tv/10-vegetable-egg-drop-soup/ ? Ingredients ▢ 4 cups chicken stock (about 1 liter, organic or homemade preferred!) ▢ 1/2 teaspoon sesame oil ▢ 3/4 teaspoon salt ▢ 1/8 teaspoon sugar ▢ 1/8 teaspoon white pepper ▢ 1/2 teaspoon turmeric (Or 5 drops yellow food coloring. Optional, but if you want "the look…") ▢ 3 tablespoons cornstarch (mixed with 1/3 cup water) ▢ 3 eggs (lightly beaten) ▢ 1 scallion (chopped) ▢ 1/4 teaspoon MSG (increase amount to personal preference) Instructions Bring the chicken stock to a simmer in a medium soup pot. Stir in the sesame oil, salt, sugar, white pepper, and MSG (if using). Add in the turmeric or 5 drops of yellow food coloring, if using. This will give the soup that rich restaurant-style yellow color, but it is optional. Taste the soup, and adjust the seasoning if needed. Next add the cornstarch and water mixture. Make sure the cornstarch and water is mixed well, as the cornstarch settles very quickly. Stir the soup continuously as you drizzle in the slurry, or you'll get clumps of cooked starch in your soup. Use more or less starch if you like a thicker or thinner soup. You can also add the starch in a couple small batches, let the soup simmer for a couple of minutes, then check to see if the consistency is to your liking. Now we're ready for the most exciting part: the egg. This recipe calls for the egg to be lightly beaten, which results in both white and yellow egg swirls. The speed at which you stir the soup when adding the egg also determines whether you get large “egg flowers” or small egg flowers (i.e. swirly bits of egg). Use a ladle to stir the soup in a circular motion, and slowly drizzle in the egg until you have added it all. Ladle the soup into bowls, top with scallions, and serve! This is delicious, it was a little too salty and I'd prob use a little less cornstarch

Appetizer Ideas for future hosting

-https://www.tasteofhome.com/recipes/hot-pizza-dip/#RecipeCard https://www.tasteofhome.com/recipes/quick-tortilla-pinwheels/ https://www.tasteofhome.com/recipes/parmesan-ranch-popcorn/ https://www.tasteofhome.com/recipes/dill-vegetable-dip/ https://www.tasteofhome.com/recipes/caramel-apple-and-brie-skewers/ https://www.tasteofhome.com/recipes/caprese-salad-kabobs/