Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
Servings: 12
1 cup fiber one cereal, originial
1/4 cup egg beaters egg substitute
1/4 cup olive oil
1 1/2 cups fat free french vanilla yogurt
1 1/2 cups whole wheat flour
1/3 cup brown sugar, packed
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup raspberries or 1/2 cup blueberries, fresh or frozen
Recipe
1 heat oven to 400°f place paper baking cup in each of 12 regular-size muffin cups, or grease bottom of each muffin cup with shortening. place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2 in medium bowl, stir together egg whites, oil and yogurt. add cereal, flour, brown sugar, baking soda and salt; stir just until dry ingredients are moistened. gently stir in berries. divide batter evenly among muffin cups, filling each 3/4 full.
3 bake 18 to 20 minutes or until golden brown. immediately remove from pan.
Total Time: 4 hrs 5 mins
Preparation Time: 5 mins
Cook Time: 4 hrs
Ingredients
1 (14 ounce) jar chili sauce (like heinz)
1 (15 ounce) can tomato sauce
1 (32 ounce) jar grape jelly
1 (7 ounce) can chopped mild green chilies ((4 ounce can can be used too, but i like 7))
3 tablespoons dried onion flakes
1 tablespoon garlic powder
1 teaspoon of your favorite curry powder, to taste
1/2 teaspoon dried ancho chile powder
1/4 teaspoon dried chipotle powder, to taste (optional)
2 lbs pre-cooked frozen meatballs (i prefer the ones from ikea)
Recipe
1 put all the ingredients but meatballs into the crockpot and mix well.
2 add the meatballs and stir to coat well.
3 put the crockpot on low and let cook for 4 hours on low (if you use thawed meatballs, it'll only take a couple of hours in the crockpot, instead).
4 serve, standing back so you don't get trampled by the rush of the crowd.
5 note: we've tried other preserves and jam than grape jelly, but the sauce simply didn't taste as good; we're sticking with plain, old grape jelly from now on and will be happy with it. also, you can use lil smokies or sliced smoked sausage instead of the meatballs - a lot of folks use the same sauce for either and both ways are tasty! :)
6 note 2: the above makes a lot of sauce, a good deal of which will be left over when the meatballs have been eaten. i've found that having a *lot* of sauce is of real benefit when making meatballs in the crockpot - the meat remains nice and moist.
7 ounces roasted red peppers, jar drained and diced
1 (6 ounce) bag baby spinach
1 teaspoon salt
1/4 teaspoon black pepper, plus
1/8 teaspoon black pepper
12 pitted kalamata olives, cut up
1/2 cup heavy cream
2 tablespoons unsalted butter
Recipe
1 heat oven to 350°f.
2 carefully cut squash in half lengthwise. scoop out seeds and loose inner flesh. place halves cut side down, on aluminum-foil-lined baking sheet.
3 bake squash until fork tender about 45 minutes-60 minutes. let stand at room temperature while preparing sauce.
4 heat 12 inch nonstick skillet over medium high heat. add sausage links; cook, breaking apart with wooden spoon, 2 minutes. reduce heat to medium. add diced tomato, peppers and spinach; cook, stirring frequently, until tomato and spinach are softened, 2 to 3 minutes. season with 1/2 teaspoon salt and 1/4 teaspoon pepper. stir in olives and cream; simmer until sauce is reduced slightly, 8-10 minutes. remove skillet from heat.
5 using oven mitt, hold one half of squash with cut side facing you. with fork, scrape flesh from skin in strands to resemble spaghetti. transfer to large bowl repeat with second half of squash. add remaining 1/2 teaspoon salt, 1/8 teaspoon pepper and butter to squash; toss and mix. serve squash warm topped with sauce.
1 clean wings, dry with paper towels. cut through joints to form 2 pieces form each wing, discard tips. season with salt and pepper and a light sprinkling of msg. blend flour, 1/4 cup cornstarch and egg with enough water to make a thin batter.
2 heat oil (enough to cover chicken pieces) in deep fryer or large heavy skillet, oil is ready when a cube of bread dropped in turns brown immediately.
3 dip chicken in batter; fry untl golden, drain on paper towels; place in a shallow pan in 325f oven to keep warm.
4 make sauce by combining remaining ingredients, except fruit, in saucepan. stir over low heat until clear and thickened. arrange wings and fruit on serving dish, and pour sauce over all.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
6 breaded chicken nuggets
1/4 cup sweet chili sauce
1/8 cup asian sesame with ginger salad dressing (ken's brand is what i use)
2 cups shredded lettuce (you can shred your own or buy the packaged stuff)
2 baby carrots, sliced
2 tablespoons onions, thinly sliced
1 tablespoon green pepper, diced
1/2 tablespoon tomato, no seeds, diced
1 tablespoon almonds, sliced
1 tablespoon sunflower seeds, kernels
2 tablespoons cheddar cheese, finely shredded
2 tablespoons rice chow mein noodles
2 tablespoons asian sesame ginger salad dressing (same kind as above)
Recipe
1 1. in a small non-stick skillet, heat up the chicken nuggets, be careful not to burn.
2 2. once somewhat heated, add the sweet chili sauce and the 1/8 cup asian ginger dressing, stir to cover and reduce heat to low.
3 3. while the nuggets are cooking in the sauce, assemble the salad as follows:.
4 4. lettuce on base, carrots, onions, green pepper and tomato on top of that, then the nuts and seeds.
5 5. once the sauce has cooked down and it has become more of glaze on the chicken, it is ready to put on the salad. place nuggets carefully on the salad.
6 6. top with the cheese and rice noodles, then the 2 tablespoons of dressing.
2/3 cup seasoned rice wine vinegar or 2/3 cup other flavoured vinegar
1 cup water
4 tablespoons wine, and
worcestershire sauce
2 tablespoons of your choice hot sauce
3 tablespoons salt
Recipe
1 take 10 lb. picnic roast and rinse well and pat dry.
2 mix wet marinade and allow to warm to room temp or sit out for a little while to gel the flavors.
3 remove fat/skin from roast and refrigerate.
4 in large lidded bowl, pour in marinade over roast.
5 due to low salt usage, marinade overnight or if you can't get to it, for several days - turning it as often as you can remember to do so. a little salt and some vinegar in the marinade will tenderize the meat a bit.
6 remove roast from fridge. allow to warm up a bit for 2 hours on the countertop. remove marinade and reserve. inject marinade into lamb at differing points. hit roast with rub and wait 20 minutes or so. lay reserved skin over roast and affix with toothpicks. preheat oven to 210.
7 cook in oven @ 210, in a dutch oven with 2 layers of wax paper or parchment paper to seal it up, the lid on top of that, until internal temp is 160 degrees. 3 hours or so. fire up some charcoal. remove skin from fridge. get ready to smoke --.
8 smoke at 195 - 220 until internal temp reaches 200 degrees - skin still laid over the top of the top of the roast - and use warmed, reserved marinade in the water bowl and top off with hot water if need be. hold that temp on the roast for 1 - 2 hours to assure tenderness. tenderness is a matter of preference, so you will have to guess on this the first time out.
9 i like to use a variety of woods for the smoke, and one weird thing that my wife and kids can't stand, but definitely imparts some unusual kick. over the course of the smoke, i throw four handfuls of dried hot peppers, whole, onto the fire! makes everyone cry but me, as the smoke billows out, but man does it add flavour for the bark.
10 rest for 20 minutes prior to slicing or what have you.
11 tip: chill roast down to 38 degrees and use a slicer if you want thin slices for sandwiches.
12 use bones, and skin, salt and pepper and whatever else to slow simmer to make lamb stock.
1 preheat oven to 350°f spray pan with nonstick spray.
2 unravel thighs to flatten, putting smooth side of thigh face down on cutting board. roll up each side and place thigh, rolled sides down, in a large shallow oven-safe pan. repeat with each thigh. you want them to be quite close together.
3 mix together remaining ingredients and pour sauce evenly over chicken. bake in preheated oven for 40 minutes.
Total Time: 4 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 4 hrs
Ingredients
Servings: 8
1 lb dried red kidney beans (camellia brand if you can find it)
water
3 celery ribs, chopped
2 onions, chopped
3 garlic cloves, minced
1 bell pepper, chopped (any color)
kosher salt & freshly ground black pepper
8 cups water
2 tablespoons olive oil
1 lb hot smoked sausage, sliced
1 lb ham, cut into bite sized pieces
12 ounces fire-roasted tomatoes
1 teaspoon thyme
2 bay leaves
10 1/2 ounces beef consomme
1/4 cup ketchup
1/2 cup butter
Recipe
1 wash and sort the beans.
2 in a large soup pot cover the beans with water and bring to a rolling boil.
3 turn off the heat and let rest 2 hours.
4 drain and rinse the beans.
5 return the beans to the pot and add 8 cups water, add a few pinches of pepper and bring to a slow boil. *don't add salt at this point, wait until the beans have cooked through or else the beans will stay hard.
6 in the meantime, saute the vegetables in the olive oil until soft, about 10-15 minutes.
7 add to the pot and stir.
8 return saute pan to the heat and saute the meats, adding more olive oil if needed.
9 when the sausage and ham bits are cooked and crisping up a bit add that to the bean pot.
10 return the saute pan once again to the heat and add the consomme, stirring and scraping up the flavorful bits.
11 pour all of that into the bean pot and stir.
12 add the remaining ingredients and stir.
13 let simmer on low for about 4 hours, stirring occasionally until the beans are soft.
14 season with salt and pepper to taste.
15 i will then mash some of the beans to achieve my desired thickness and then add my secret ingredients: the ketchup and the butter! shhh.
Total Time: 2 hrs 40 mins
Preparation Time: 40 mins
Cook Time: 2 hrs
Ingredients
Servings: 6
3 lbs spaghetti squash
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
5 tablespoons butter, divided
15 fresh sage leaves, divided
1/2 cup walnuts, roughly chopped
1 tablespoon parmigiano-reggiano cheese or 1 tablespoon pecorino cheese, grated
Recipe
1 preheat the oven to 400 degrees.
2 cut squash in half lengthwise and deseed.
3 place the squash halves on a roasting rack and season with 1/4 teaspoon each of salt and pepper.
4 place 1 tablespoon of butter and 2 sage leaves in the hollowed-out core of each half.
5 bake the squash on a tray on the oven's middle rack until the flesh is just soft--about 1 hour (or longer-it all depends on your oven).
6 remove the squash and let it cool until you can work with the flesh comfortably, about 15 minutes.
7 using a fork, scrape the meat of the squash away from the skin, so that you get fluffy spaghetti-like strands. reserve these and discard the skins. the squash will hold at this point up to a day ahead of time, in an air-tight container in the fridge.
8 heat the remaining 3 tablespoons of butter in a large saucepan over medium heat.
9 when the butter has melted, add the walnuts.
10 toast the nuts and allow the butter to bubble, about 1 minute.
11 add the rest of the sage leaves.
12 when the leaves release their aroma and begin to crackle in the pan (about 1 minute), add the squash and stir to coat it with the flavored butter.
13 cook for 2 minutes over medium heat until the squash is warm, stirring frequently so the flavors get inside the squash.
14 season the rest of the salt and pepper.
15 serve on a large plate or platter, topped with the cheese.
Total Time: 1 hr 15 mins
Preparation Time: 20 mins
Cook Time: 55 mins
Ingredients
1 lb bulk lamb sausage
2 medium celery, stalks, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
1 large garlic clove, crushed
2 (21 ounce) cans baked beans in tomato sauce
1 (15 ounce) can lima beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (8 ounce) can tomato sauce
1 tablespoon ground mustard
2 tablespoons honey
1 tablespoon vinegar
1/4 teaspoon red pepper sauce
Recipe
1 heat oven to 400 degrees.
2 cook sausage, celery, onion and garlic in 10-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
3 mix sausage mixture and remaining ingredients in ungreased 3-quart casserole. bake uncovered about 45 minutes, stirring once, until hot and bubbly.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 4
2 1/2 lbs skinless chicken thighs (8)
olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 cup chicken broth
1 tablespoon soy sauce
1 tablespoon fresh lime juice
3 slices fresh ginger (thin slices)
8 ounces watercress, tough stems removed
6 green onions, cut into 2-inch-thin strips
1/4 cup fresh cilantro, chopped
Recipe
1 heat oil in 12-inch nonstick skillet over medium-high heat for about 2 minutes. sprinkle chicken with salt and pepper to taste; add to skillet and cook 5 minutes, turning once, until lightly browned. drain off any fat; add broth, soy sauce, lime juice and ginger. reduce heat and simmer chicken mixture for 20 minutes, until cooked through and the chicken is no longer pink in the center. with a slotted spoon, transfer chicken to a plate; cover and keep warm.
2 cut each bunch of watercress in half; add to skillet along with the green onions and cilantro; cover and cook 2-3 minutes, until onions are tender-crisp.
3 divide the greens and broth mixture between 4 serving plates. place 2 chicken thighs over top of greens, and serve with rice, if desired.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 8
1 lb bulk italian sausage
1 cup sliced mushrooms
1 cup chopped onion
2 -3 fresh minced garlic cloves (optional)
1 large red bell pepper, roasted, peeled and chopped (can use the store-bought roasted peppers in the jar instead, drained, use approx 1/2 cup, or to tast)
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1 1/2 lbs boneless skinless chicken breasts
1/2 cup olive oil (see description)
7 -8 garlic cloves, sliced
1/4 cup lemon juice
oregano
Recipe
1 cut slits in chicken (2 or 3 per piece), place in casserole dish.
2 combine oil, garlic, and lemon juice in a small bowl. pour over chicken, making sure most of the garlic pieces stay on the chicken. poke some down in the slits too.
3 sprinkle with oregano.
4 cover with foil tightly.
5 bake 375 30-45 minutes, until chicken is done.
6 serve with rice, spoon oil and lemon from pan over the rice.
1 rinse the romaine leaves well, drain, and tear into large (approximately 3′) pieces. wrap with a tea towel and refrigerate until needed.
2 in a frying pan, cook bacon until crisp, drain on a paper towel, and crumble. set aside.
3 in the same frying pan used to cook the bacon, pour off all but 1 tablespoon of the bacon drippings and saute the bread cubes until golden and crisp. set aside on a paper towel.
4 mix the oils and heat until very warm.
5 prepare the caesar dressing. you may use a whisk, small food processor, or electric mixer to make the dressing; the technique remains the same, as follows: place egg yolk, ground mustard seed, garlic, and 2 mashed anchovies in a mixing bowl (or the container of a food processor, as the case may be) and whip until they are well blended and light. while continuing to whip the egg yolk mixture, very gradually (important!) add the heated oil in a very thin, thread-like drizzle (important!) until the mixture thickens to the consistency of mayonnaise and all oil has been incorporated. add the lemon juice, vinegar, parmigiano-reggiano cheese, and a generous grinding or two of black pepper and mix. taste the dressing and add more anchovies and seasoning, if needed, to suit your taste. set aside (in the refrigerator if you will not be serving the salad immediately).
6 place the romaine greens in a large salad bowl. add the dressing mixture and toss until the greens are well coated. sprinkle on the bacon and croutons. toss again. serve immediately.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
1 teaspoon wasabi (approx)
3 wonton wrappers
3 meatballs
Recipe
1 wet the edges of the wonton wrapper with your finger.
2 place a small amount of wasabi in the center of the wrapper, rougly the size of a 1/4 inch sphere. (be very careful not to add too much, a very small amount goes a long way.).
3 place the cooked meatball on top of the wasabi.
4 fold the wonton wraper around the meatball. (i either fold one corner in at a time so that they meet in the center or just gather the sides up to create a purse).
5 steam for 15 minutes or until the wrapper is cooked through.
Total Time: 1 hr 31 mins
Preparation Time: 25 mins
Cook Time: 1 hr 6 mins
Ingredients
Servings: 8
1 tablespoon butter
2 garlic cloves, minced
2 shallots, finely chopped
1 tablespoon butter
1 lb mushroom, torn (chanterelles)
1/4 cup fresh parsley, chopped
3/4 lb ground lamb
2 egg whites
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup whipping cream
10 thin slices smoked ham
Recipe
1 preheat oven to 300 degrees f (150 degrees c). line a 8 1/2 x 4 1/2 inch loaf pan with aluminum foil.
2 melt 1 tablespoon butter in a skillet over medium heat. stir in the garlic and shallots; cook and stir until the shallot has softened and turned translucent, about 5 minutes. scrape into a mixing bowl, and set aside to cool. melt the remaining tablespoon of butter in the same skillet over medium-high heat. add the chanterelles, and cook until the mushrooms are tender and golden around the edges, about 5 minutes. stir in the parsley, and cook for 30 seconds more, then scrape the mushrooms into the mixing bowl, and allow to cool for 5 minutes.
3 mix the ground lamb, egg whites, salt, and pepper into the mushroom mixture with your hands until evenly blended. stir in the cream until absorbed by the lamb mixture. line the bottom and sides of the loaf pan with the smoked ham. pack the meat mixture into the loaf pan and flatten the top.
4 bake in the preheated oven until the pate is no longer pink in the center, and has reached an internal temperature of 160 degrees f (72 degrees c), about 1 hour. serve hot or cold in slices.
Total Time: 1 hr
Preparation Time: 10 mins
Cook Time: 50 mins
Ingredients
Servings: 4
14 ounces lean lamb tenderloin
3 tablespoons orange marmalade
1 orange, juice of
1 orange, zest of, grated
1 tablespoon wine vinegar
1 dash tabasco sauce
salt and pepper
1 tablespoon olive oil
1 small onion, chopped
1 small green bell pepper, seeded and thinly sliced
1 tablespoon cornstarch
2/3 cup orange juice
Recipe
1 place a large piece of double-thickness foil in a shallow dish. put the lamb tenderloin in the center of the foil and season to taste.
2 heat the marmalade, orange zest and juice, vinegar, and tabasco sauce in a small pan, stirring, until marmalade melts and the ingredients combine. pour the mixture over the lamb and wrap the meat in the foil. seal the parcel well so that the juices cannot run out. place over hot coals and grill for about 25 minutes, turning the parcel occasionally.
3 for the sauce, heat the oil in a pan and cook the onion for 2 to 3 minutes. add the bell pepper and cook for 3 to 4 minutes.
4 remove the lamb from the foil and place on the rack. pour the juices into the pan with the sauce.
5 continue grilling the lamb for another 10 to 20 minutes, turning, until cooked through and golden.
6 in a bowl, mix the cornstarch into a paste with a little orange juice. add to the sauce with the remaining cooking juices and orange juice. cook, stirring, until it thickens. slice the lamb, spoon over the sauce, and serve with freshly cooked rice and fresh salad greens.
Total Time: 23 mins
Preparation Time: 20 mins
Cook Time: 3 mins
Ingredients
Servings: 8
4 tablespoons vegetable oil, divided
2 onions, chopped
4 garlic cloves, minced
1 lb ground beef
3/4 lb ground sausage
1 (14 1/2 ounce) can diced tomatoes, undrained
12 ounces beer
1 cup strong brewed coffee
2 (6 ounce) cans tomato paste
1 (14 ounce) can beef broth
1/4 cup chili powder
1 tablespoon ground cumin
1/4 cup brown sugar
1 teaspoon dried oregano
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1 teaspoon salt
1 tablespoon wasabi paste
3 (15 ounce) cans kidney beans
2 anaheim chilies, chopped
1 serrano pepper, chopped
1 habanero pepper, sliced
Recipe
1 place 2 tablespoons of oil in a large pot over medium heat. cook and stir the onions, garlic, beef and sausage until meats are browned. pour in the tomatoes, beer, coffee, tomato paste, and broth. season with chili powder, cumin, sugar, oregano, cayenne, coriander, salt and wasabi. stir in one can of beans, bring to a boil, then reduce heat, cover, and simmer.
2 in a large skillet over medium heat, heat remaining oil. cook anaheim, serrano, and habanero peppers in oil until just tender, 5 to 10 minutes. stir into the pot and simmer 2 hours.
3 stir in remaining 2 cans of beans and cook 45 minutes more.
