Tuna salad

https://www.allrecipes.com/recipe/98579/barbies-tuna-salad/

parmesan is awesome...

Pecan bar gluten free

https://www.landolakes.com/recipe/17205/classic-pecan-pie-bars/

Substitute flour for coconut flour or rice flour or gluten free baking flour or whatever


Ingredients
CRUST

1 3/4 cups all-purpose flour

3/4 cup Land O Lakes® Butter, softened

1/3 cup sugar

1/3 cup coarsely chopped pecans

FILLING

2/3 cup firmly packed brown sugar

6 tablespoons all-purpose flour

1 teaspoon salt

1 1/2 cups dark corn syrup

4 large Land O Lakes® Eggs

2 teaspoons vanilla extract

1 1/2 cups coarsely chopped pecans

How to make

1. STEP 1
   Heat oven to 350°F.
2. STEP 2
   Combine 1 3/4 cups flour, butter and sugar in bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans.
3. STEP 3
   Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes or until edges are very light golden brown.
4. STEP 4
   Combine brown sugar, 6 tablespoons flour, and salt in large bowl; whisk until mixed. Add corn syrup, eggs, and vanilla; mix well. Stir in 1 1/2 cups chopped pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes or until filling is set and knife inserted 1-inch from edge comes out clean.
5. STEP 5
   Cool completely. Refrigerate 30 minutes. Cut into bars.

Thieboudienne and Joloff Rice

https://www.saveur.com/article/Recipes/Senegal-Fish-Rice

https://www.epicurious.com/recipes/food/views/senegalese-rice-with-fish-232831

http://www.food-of-africa.com/senegalese-food/thieboudienne/

https://www.allrecipes.com/recipe/67061/jollof-rice/

http://www.westafricacooks.com/africa/jollof-dry-spice-mix-recipe

https://www.iyafoods.com/blogs/iya-special-recipes/thieboudienne-senegalese-jollof-rice-similar-to-jambalaya

Butternut squash soup

https://www.allrecipes.com/recipe/77981/butternut-squash-soup-ii/

https://www.wholefoodsmarket.com/recipe/classic-butternut-squash-soup

1 onion
1 cup of celery
1 cup of carrots
2 cups of collard greens
2 tablespoons of oil
4 tablespoons of butter
1 teaspoon
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon of pepper
1 teaspoon of cayenne pepper
1 teaspoon of dried crushed garlic
2 red potatoes
1 bag of frozen butternut squash

Baked Lamb Shoulder

Paprika - 2 tsp
Tumeric -1/2 tsp
Cayenne Pepper -  1/4 tsp
Cumin - 1/2 tsp
Cinnamon - 1 tsp
Allepo peppers - 1 tsp
Coriander 3/4 tsp
Roasted Coriander 1/2 tsp?
Garlic Powder 3/4 tsp

Pepper - 3/4 tsp
Salt 1/2 tsp

Put in a bowl with 2 tablespoons of oil and rubbed it on the lamb shoulder.  Put in refrigerator overnight.

Ground cloves?
Grated ginger?

Put in the slow cooker with a box of chicken broth, onions, garlic, and jalapeno peppers....Turn every hour.  Cook for 4 hours on high.  Meet should start falling off the bone.

Rice - Indian Style Rice -->
https://www.allrecipes.com/recipe/72349/indian-style-basmati-rice/


https://www.allrecipes.com/recipe/105044/lamb-tagine/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%204

Chicken dumpling/rivel soup

Used some version of this:

http://allrecipes.com/recipe/26460/quick-and-easy-chicken-noodle-soup/

and

For dumplings used white rice and garbanzo bean flour -- half and half.  Used almond milk instead of milk.  Added parsley.

1 tablespoon butter
1/2 cup chopped onion
1/2 cup chopped celery
2 boxes chicken broth
1 box vegetable broth
1/2 pound chopped cooked chicken breast
1 cup sliced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and pepper to taste

Layered bean dip

1 can (16 oz) refried pinto beans
1 cup salsa
2 cups shredded Cheddar or Mexican cheese blend (8 oz)
1can (2.25 oz) sliced ripe olives, drained (1/2 cup)
1 medium tomato, diced (3/4 cup)
3 avocados

Bottom layer:

Mix refried pinto beans (organic available at whole foods) with taco seasoning or try mixing up a small container of chili pepper, fresh (or dried) oregano, cumin, paprika, garlic, cayenne.  I don't use premix taco seasoning because of preservatives.  Add to bottom of dish.  I use a small square glass dish.  Whatever will work. 

Next layer:

Mix avocado with cumin, cilantro, salt and pepper.  Mash up. Add to dish.  May add sour cream or cream cheese, but I don't do high lactose, so I find that guacamole is a great substitute for creaminess without the lactose.

I gently spread a little salsa on top of the guac.  Then add a few cups of shredded cheese.  I add chopped tomatoes and black olives on the top.   

Leave in the fridge for an hour or so.

Can serve cold with corn or bean chips (I don't do corn).  Or, you can warm up too, which is why I leave off the lettuce.

I would probably double this is having a party.

Inspired by:

https://www.bettycrocker.com/recipes/seven-layer-bean-dip/8689a30d-32d7-4e42-82f9-7d924f77166b. 

https://www.cookingclassy.com/7-layer-bean-dip/

http://allrecipes.com/recipe/19673/seven-layer-taco-dip/