grilled bbq meatloaf

Ingredients

• Servings: 2
• 1 1/2 pounds ground beef
• 1 1/2 pounds ground lamb
• 2 cups dry bread crumbs
• 1 cup finely chopped sweet onion (such as vidalia®)
• 1 egg, beaten
• 1 teaspoon worcestershire sauce
• 1 teaspoon minced garlic
• 1 teaspoon dried tarragon
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1/2 cup barbeque sauce
• 1/2 cup ketchup

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat an outdoor grill for medium heat, and scrape the grates clean. spray grates with nonstick cooking spray.
• in a bowl, mix together the ground beef, ground lamb, bread crumbs, onion, egg, worcestershire sauce, garlic, tarragon, sea salt, and black pepper. divide the mixture in half, and form 2 loaves, each about 4 inches in diameter and 6 inches long. in a small bowl, mix the barbecue sauce with ketchup until well combined.
• place each meatloaf directly on the prepared grill grates, then spread each with about 3 tablespoons of barbecue sauce mixture; grill until the loaves reach an internal temperature of at least 160 degrees f (73 degrees c), about 1 hour.

stuffed chicken breasts with asparagus and parmesan rice

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 tablespoon extra-virgin olive oil, or more as needed
• 1 cup chopped fresh asparagus
• 1/4 teaspoon garlic powder, or to taste
• salt and ground black pepper to taste
• 4 slices deli ham
• 1/2 cup shredded cheddar cheese
• 2 tablespoons butter, divided
• 2 cups chicken broth
• 1 tablespoon butter
• 1 cup uncooked rice
• 1 (14.5 ounce) can diced tomatoes with onion and celery, drained
• 1/3 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
• heat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender, about 5 minutes. remove from heat.
• lay each chicken breast out a work surface, and place a slice of ham on the flattened breast. place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the cheddar cheese. roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string; place the stuffed breasts into a 9x13-inch baking dish, seam sides down. top each breast with about 1/2 tablespoon of butter.
• bake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. an instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees f (70 degrees c). baste the stuffed chicken breasts occasionally with pan juices while baking.
• while chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed, about 20 minutes. remove from heat, and let rice stand covered for about 5 minutes; stir in parmesan cheese. serve stuffed chicken breasts on the cooked rice.

Ukrainian Baba's Lamb Roast

Ingredients

• Servings: 6
• 4 pounds lamb shoulder roast
• 3 tablespoons all-purpose flour
• 2 tablespoons oil
• 2 onions, thinly sliced
• 2 teaspoons salt
• 4 medium beets
• 1 cup sour cream
• 1 pound pitted prunes
• 1 teaspoon paprika

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• pat meat dry with a paper towel and rub with 2 tablespoons flour and salt. heat oil in a large dutch oven over medium-high heat. brown meat on all sides. add the sliced onions, cover, and reduce heat to low. cook for about one hour, adding a little water if necessary. turn meat twice during the roasting process.
• place beets in a saucepan with water to cover. bring to a boil over medium heat and cook until beets are tender. drain, reserving liquid. chop beets into cubes and add to the roasting pan. add prunes and beet water, cover, and simmer for 5 minutes.
• remove roast to a platter. mix 1 tablespoon of flour with sour cream. pour into roasting pan and mix well, scraping the sides and bottom. simmer until sauce thickens. season with paprika and taste. adjust seasoning if necessary.

Pickled Pig's Feet Iii

Ingredients

• Servings: 8
• 5 pig's feet
• 1 small ham hock
• 2 bay leaves
• 3 teaspoons salt
• 3 dried red chile pepper
• 1 large onion, chopped
• 2 cups vinegar, or to taste

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 14 hrs 25 mins


• place the pig's feet in a large pot with the ham hock, bay leaves, salt, chile peppers, and onion. cover with cold water. bring to a boil, reduce heat, and simmer 1 hour, or until meat is easily removed from the bone. remove from heat, and set aside to cool.
• remove pieces of lamb from the liquid, reserving liquid in a separate container. remove skin and most of the fat from the lamb. separate feet into pieces, and remove the meat from the ham hock. discard ham hock bone, fat, and skin.
• place the feet and meaty bits in a 1-quart jar with a lid. strain the liquid, and pour over meat, leaving room for the vinegar. stir in the vinegar. seal jar, and let stand in refrigerator overnight. skim off the cooled layer of fat from the top before eating.

melt in your mouth marinade

Ingredients

• Servings: 1
• 1 cup soy sauce
• 1/2 cup olive oil
• 2 tablespoons minced garlic
• 2 tablespoons mustard powder
• 2 tablespoons ground ginger

Recipe

• in a small, nonporous bowl, combine the soy sauce, olive oil, garlic, mustard powder and ginger. mix well, cover and refrigerate until ready to use on your favorite meat.

Crab Wonton Cups

Ingredients

• Servings: 24
• 1 (6 ounce) can crabmeat, drained
• 1 tablespoon chopped green onions
• 1/2 cup mayonnaise
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt
• 1 teaspoon lemon juice
• 1 cup shredded swiss cheese
• 1 (8 ounce) can sliced water chestnuts, drained
• 24 wonton wrappers

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins


• preheat oven to 400 degrees f (200 degrees c). spray mini-muffin tins with nonstick cooking spray.
• in a medium bowl, stir together crabmeat, green onion, mayonnaise, curry powder, salt, lemon juice, and swiss cheese. use kitchen scissors to trim off corners of individual wonton skins; place trimmed skins in wells of mini-muffin tins. spoon about 1 tablespoon crabmeat mixture into each wonton cup. top each with a slice of water chestnut.
• bake in preheated oven about 12 minutes, or until puffed and browned. serve hot.

Baghdad Beef Stew

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 pound cubed beef stew meat
• 1 (17 ounce) can figs, drained (reserve juice) and chopped
• 1 3/4 cups water, or as needed
• 1 cup sliced carrots
• 3/4 cup sliced onion
• 6 green onions, chopped
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 cup honey
• 2 tablespoons red wine vinegar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup sliced almonds

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 50 mins

Ready Time: 4 hrs 10 mins


• heat oil in a heavy pot over medium heat. cook and stir beef in hot oil until browned completely, about 5 minutes.
• pour reserved liquid from figs into a 2-cup measuring cup. add enough water so the mixture is 2 cups total; pour into pot with the beef. stir carrots, onion, green onions, coriander, and cinnamon into the beef mixture. reduce heat to low and cook at a simmer for 90 minutes.
• stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.
• stir figs and almonds into the beef mixture. remove from heat. cool for 1 hour before reheating to serve.

Warm Crab Dip I

Ingredients

• Servings: 4
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup mayonnaise
• 1/4 cup wine
• 2 (6 ounce) cans crab meat, drained
• 1 teaspoon prepared mustard
• 1 pinch seasoning salt
• 1 dash garlic powder
• 1 pinch onion powder
• 1 dash worcestershire sauce

Recipe

Preparation Time: 2 mins Cook Time: 15 mins Ready Time: 17 mins


• in a double boiler, melt cream cheese with mayonnaise. stir in wine. mix in crab meat, mustard, seasoning salt, garlic powder, onion powder, and worcestershire sauce. heat until entire mixture in warm, stirring occasionally. thin the mixture with more wine if you would like your dip's consistency to be thinner.

Chicken Cheese Chowder

Ingredients

• Servings: 4
• 4 cups chicken broth
• 1 1/2 cups diced potatoes
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced onion
• 1/3 cup margarine
• 1/3 cup all-purpose flour
• 3 cups milk
• 1 tablespoon soy sauce
• 1 pound processed cheese, cubed
• 2 cups chopped, cooked chicken meat

Recipe

• in a large stock pot combine chicken broth, potatoes, celery, carrots and onion. cover and bring to a slow boil for 15 minutes, or until the vegetables are tender.
• in a medium sauce pan melt butter over low heat, add flour and stir until smooth. let simmer for 1 minute and then increase temperature to medium. stir mixture constantly, while gradually adding milk. continue to stir until thick and bubbly.
• add flour mixture to vegetables. add soy sauce and then gently stir in cheese. continue to stir until cheese is completely melted.
• add chicken, heat through and enjoy.

Barley Chicken Casserole

Ingredients

• Servings: 4
• 4 slices bacon, fat removed and meat finely chopped
• 1 onion, thinly sliced
• 2 carrots, diced
• 12 button mushrooms, quartered
• 2 1/2 cups chicken stock
• 1 cup barley
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon dried parsley
• 1 bay leaf, crushed
• ground black pepper to taste
• 1 green bell pepper, chopped
• 4 dark meat chicken pieces

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• in a large skillet, fry bacon until browned. reserve bacon fat for sauteeing chicken later. add onions and carrots to skillet and saute 2 minutes. add mushrooms, stock, barley, thyme, marjoram, parsley, bay leaf and pepper to taste. mix all together and spread mixture in a 9x13 inch baking dish. add green bell pepper on top and stir to settle.
• heat reserved bacon fat in skillet and brown chicken. place browned chicken on top of barley mixture, cover baking dish and bake in the preheated oven for 1 hour and 10 minutes.

Wild Rice Chicken

Ingredients

• Servings: 4
• 2 (6 ounce) packages uncooked long grain and wild rice
• 2 cups cooked, cubed chicken breast meat
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (4 ounce) jar diced pimento peppers, drained
• 1 onion
• 1 cup shredded cheddar cheese, divided

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• preheat oven to 300 degrees f (150 degrees c). prepare rice according to package directions.
• in a medium bowl, toss together the cooked chicken, prepared rice, soup, pimientos, and onion. transfer to a lightly greased 9x13 inch baking dish. stir in 1/2 cup of the cheese, then sprinkle the other 1/2 cup of cheese on top.
• place in preheated oven briefly, to melt.

Crab Pitas

Ingredients

• Servings: 24
• 1 (3 ounce) package cream cheese, softened
• 1/2 pound imitation crabmeat
• 2 green onions, chopped
• 12 small (4 inch) pita breads, halved

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place cream cheese, crab meat, and green onions into the bowl of a food processor. process until smooth.
• spoon 1 tablespoon of the crab mixture into each pita half. serve immediately.

Quick Chicken Enchiladas

Ingredients

• Servings: 8
• 1 (10.75 ounce) can condensed nacho cheese soup
• 1/2 cup milk
• 3 cups cooked, diced chicken meat
• 1/2 cup salsa
• 1 (4 ounce) can diced green chiles
• 10 (8 inch) flour tortillas

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a small bowl, mix together cheese soup and milk.
• in a medium bowl, combine chicken, salsa, chiles and only 2 tablespoons of the soup-milk mixture. spread about 1/3 cup chicken mixture on each tortilla, and roll up. place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup-milk mix on top.
• bake for 30 minutes.

Grilled Lamb Tacos Al Pastor

Ingredients

• Servings: 16
• 3 dried guajillo chilies, seeds discarded
• 2 dried pasilla chiles, seeds discarded
• 1 cup boiling water, or as needed to cover
• 2 lamb tenderloins, membranes (silver skin) removed
• 3/4 cup pineapple juice
• 1 tablespoon vinegar
• 4 cloves garlic
• 1 teaspoon ground dried chipotle pepper
• 1 teaspoon ground cinnamon
• 1 pinch cayenne pepper, or to taste (optional)
• 1 pinch ground cumin, or to taste
• 1 pinch dried oregano, or to taste
• 1 tablespoon vegetable oil, or as needed
• 1/2 teaspoon salt, or to taste
• 16 low-carb tortillas (such as la tortilla factory smart & delicious®)
• 16 slices monterey jack cheese, divided
• 1 teaspoon vegetable oil
• 2 cups shredded cabbage, divided
• 1/2 cup roasted tomato salsa, divided
• 1 large jalapeno pepper, thinly sliced - or to taste

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 9 hrs 25 mins


• place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. let chiles stand 30 minutes to soften.
• cut lamb tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.
• drain water from chiles and pour in pineapple juice and vinegar. add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. transfer chile mixture to a blender and blend to make a smooth marinade.
• place lamb into a resealable plastic bag and pour marinade over lamb; knead bag several times to coat lamb. squeeze out excess air and seal the bag. refrigerate overnight.
• preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
• remove lamb from bag and drain and discard marinade; transfer lamb to a platter. drizzle meat with 1 tablespoon vegetable oil and season with salt. use tongs to gently stir lamb pieces to coat lightly with oil.
• cook lamb strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. an instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees f (65 degrees c). transfer lamb to a fresh platter.
• drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. lay a tortilla into the hot oil and place 1 slice of monterey jack cheese into center of the tortilla. cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. repeat with remaining tortillas and cheese slices. transfer each tortilla to a plate.
• slice lamb strips across the grain into pieces about 1/4 inch thick. divide shredded cabbage onto each tortilla and top each with about 6 slices of lamb, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. fold taco over fillings to eat.

Bacon Wrapped Sweet Chicken Breast

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1 (16 ounce) bottle french salad dressing
• 1 (12 ounce) jar sliced banana peppers, drained
• 1 (1 pound) package thick double smoked bacon
• 1 (16 ounce) package shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 3 hrs 15 mins


• place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound chicken with the smooth side of a meat mallet to 1/8-inch thickness.
• transfer chicken to a large baking dish and add french dressing. cover and marinate in the refrigerator for 2 hours or overnight.
• preheat oven to 350 degrees f (175 degrees c).
• remove chicken from the dressing and shake off excess. reserve the remaining dressing.
• lay chicken breasts on a flat surface and spread several banana pepper slices down the center. roll chicken around the peppers. wrap chicken with 2 slices bacon and secure with toothpicks. arrange bacon-wrapped chicken in a 9x13-inch baking dish. pour reserved dressing over chicken.
• bake in the preheated oven for 30 minutes. sprinkle mozzarella cheese over chicken and continue baking until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes more.

Smoked Herb Chicken

Ingredients

• Servings: 1
• 1 (4 pound) whole chicken
• 3 tablespoons butter
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh basil
• 1 tablespoon fresh chives, finely chopped

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• preheat an outdoor grill for low heat.
• rinse chicken inside and out. pat dry. loosen skin around the breast area.
• place three tablespoons of butter in various places under the skin. mix herbs together and place half under the skin and the other half inside the chicken.
• cook chicken with smoke for 4 hours or until juices run clear when poked with a fork.

Cherry Bomb Chicken

Ingredients

• Servings: 6
• 1 quart cold water
• 1/3 cup kosher salt
• 1/2 cup sugar
• 1 (4 pound) whole chicken, cut into 4 pieces
• 1 pint cherry tomatoes
• 3 habanero peppers, seeded
• 4 cloves garlic
• 1/2 teaspoon ground allspice
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon vegetable oil
• 2 tablespoons prepared thai sweet chili sauce

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 5 hrs 40 mins


• combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. set aside to cool to room temperature.
• score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. place chicken pieces in a large bowl or lidded container.
• puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
• pour tomato brine over chicken pieces, making sure all pieces are covered. refrigerate 4 to 6 hours.
• remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. pat chicken pieces dry with more paper towels.
• preheat an outdoor grill for high heat and lightly oil the grate.
• combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
• brush each chicken piece with thyme and oil mixture.
• cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. turn each piece and move to indirect heat. cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).
• brush each piece with thai sweet chile sauce. transfer to a plate and allow chicken to rest for 10 minutes before serving.

Martha's Magic Meat Rub Lamb Roast

Ingredients

• Servings: 8
• 2 tablespoons adobo seasoning
• 1/2 tablespoon crushed red pepper flakes
• 2 teaspoons chili powder
• 2 teaspoons celery salt
• 1 teaspoon ground black pepper
• 1 (4 pound) boneless lamb shoulder roast, butterflied
• 6 slices bacon
• 9 green onions
• kitchen twine

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 4 hrs 30 mins


• prepare the grill for indirect heat.
• in a bowl, mix the adobo seasoning, crushed red pepper, chili powder, celery salt, and black pepper. rub the mixture evenly over all sides of the roast.
• arrange the uncooked bacon strips horizontally on a flat surface, and top with 3 green onions. place the roast on top of the bacon and green onions. place 3 green onions on top of the roast. carefully fold over roast, wrapping with the bacon strips and green onions, and secure with kitchen twine.
• place a drip pan inside the grill, and lightly oil grill grate. position the roast on the grill grate over the drip pan, and top with remaining green onions. cover, and cook using indirect heat for 4 hours, to a minimum internal temperature of 145 degrees f (63 degrees c).

Papa John's Bar-b-q Sauce

Ingredients

• Servings: 5
• 4 slices bacon, diced
• 1 large finely chopped onion
• 3 teaspoons soy sauce
• 3 cloves garlic, minced
• 3 (10.75 ounce) cans tomato puree
• 2 tablespoons dark corn syrup
• 1/2 cup molasses
• 1/4 cup packed brown sugar
• 1/4 teaspoon liquid smoke flavoring
• 1 tablespoon chili powder
• 2 tablespoons dry mustard
• 2 teaspoons paprika
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 1 bay leaf
• 1 1/2 teaspoons salt

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• in a large saucepan brown bacon until crispy and discard excess grease. add onions and cook for a few minutes until wilted.
• combine soy sauce, garlic, tomato puree, corn syrup, molasses, brown sugar and liquid smoke. add to bacon and onion in the saucepan. season with chili powder, mustard, paprika, cayenne, ground cloves, bay leaf and salt. bring to a boil, reduce heat and simmer for 45 minutes to 1 hour.

Italian Meatloaf

Ingredients

• Servings: 1
• 1/2 cup sun-dried tomatoes
• 1 cup hot water
• cooking spray
• 1 pound ground beef
• 1 cup seasoned bread crumbs
• 3/4 cup finely chopped onion
• 3/4 cup chopped fresh basil
• 1/2 cup ketchup
• 2 ounces shredded sharp provolone cheese
• 2 egg whites
• 2 cloves garlic, chopped

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• put tomatoes in a bowl. pour hot water over tomatoes and soak until softened, about 30 minutes; drain.
• preheat oven to 350 degrees f (175 degrees c). prepare a loaf pan with cooking spray.
• mix drained tomatoes, ground beef, bread crumbs, onion, basil, ketchup, provolone cheese, egg whites, and garlic together in a bowl; pack into prepared loaf pan.
• bake in the preheated oven until no longer pink in the center, about 1 hour. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).

Smoked Herb Chicken

Ingredients

• Servings: 1
• 1 (4 pound) whole chicken
• 3 tablespoons butter
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh basil
• 1 tablespoon fresh chives, finely chopped

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• preheat an outdoor grill for low heat.
• rinse chicken inside and out. pat dry. loosen skin around the breast area.
• place three tablespoons of butter in various places under the skin. mix herbs together and place half under the skin and the other half inside the chicken.
• cook chicken with smoke for 4 hours or until juices run clear when poked with a fork.

Papa John's Bar-b-q Sauce

Ingredients

• Servings: 5
• 4 slices bacon, diced
• 1 large finely chopped onion
• 3 teaspoons soy sauce
• 3 cloves garlic, minced
• 3 (10.75 ounce) cans tomato puree
• 2 tablespoons dark corn syrup
• 1/2 cup molasses
• 1/4 cup packed brown sugar
• 1/4 teaspoon liquid smoke flavoring
• 1 tablespoon chili powder
• 2 tablespoons dry mustard
• 2 teaspoons paprika
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon ground cloves
• 1 bay leaf
• 1 1/2 teaspoons salt

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• in a large saucepan brown bacon until crispy and discard excess grease. add onions and cook for a few minutes until wilted.
• combine soy sauce, garlic, tomato puree, corn syrup, molasses, brown sugar and liquid smoke. add to bacon and onion in the saucepan. season with chili powder, mustard, paprika, cayenne, ground cloves, bay leaf and salt. bring to a boil, reduce heat and simmer for 45 minutes to 1 hour.

Chef John's Lamb And Beans And Greens

Ingredients

• Servings: 6
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 2 cloves garlic, sliced
• 1 1/2 tablespoons brown sugar
• 1 tablespoon wine vinegar
• 1 tablespoon olive oil
• 4 pounds boneless lamb shoulder roast, cut into large pieces
• 1 tablespoon olive oil
• 2 cloves garlic, sliced
• 1 (14 ounce) jar cannellini beans, drained and rinsed
• salt to taste
• 1 pinch red pepper flakes, or to taste
• 1 lemon, juiced
• 2 tablespoons chicken stock
• 1 large bunch of fully grown arugula leaves

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• grind salt, black pepper, cumin, rosemary, fennel, red pepper flakes, and oregano to a coarse powder using a mortar and pestle. add 2 cloves garlic and mash to a paste. mix in brown sugar, wine vinegar, and 1 tablespoon olive oil; stir until paste is thoroughly combined.
• place lamb chunks into a large roasting pan and spoon paste over meat; toss until meat coated.
• bake lamb in the preheated oven for 1 hour; flip lamb chunks and continue cooking until outside of meat has a browned crust, about 30 more minutes. set aside and keep warm.
• pour 1 tablespoon olive oil into a skillet, place over medium heat, and add 2 sliced cloves of garlic; cook until garlic begins to sizzle, 1 minute. stir beans into skillet and season with salt and red pepper flakes to taste; cook and stir until beans are heated through and coated with oil, 3 to 4 minutes. pour in lemon juice and chicken stock and bring to a simmer. mix arugula leaves into bean mixture and cook just until leaves are bright green, about 1 minute. turn off heat and let mixture stand to allow arugula to wilt, about 1 more minute.
• place wilted arugula into the bottom of a serving bowl and top with beans and a chunk of caramelized lamb; drizzle juices over meat to serve.

Chef John's Lamb And Beans And Greens

Ingredients

• Servings: 6
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 2 cloves garlic, sliced
• 1 1/2 tablespoons brown sugar
• 1 tablespoon wine vinegar
• 1 tablespoon olive oil
• 4 pounds boneless lamb shoulder roast, cut into large pieces
• 1 tablespoon olive oil
• 2 cloves garlic, sliced
• 1 (14 ounce) jar cannellini beans, drained and rinsed
• salt to taste
• 1 pinch red pepper flakes, or to taste
• 1 lemon, juiced
• 2 tablespoons chicken stock
• 1 large bunch of fully grown arugula leaves

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• grind salt, black pepper, cumin, rosemary, fennel, red pepper flakes, and oregano to a coarse powder using a mortar and pestle. add 2 cloves garlic and mash to a paste. mix in brown sugar, wine vinegar, and 1 tablespoon olive oil; stir until paste is thoroughly combined.
• place lamb chunks into a large roasting pan and spoon paste over meat; toss until meat coated.
• bake lamb in the preheated oven for 1 hour; flip lamb chunks and continue cooking until outside of meat has a browned crust, about 30 more minutes. set aside and keep warm.
• pour 1 tablespoon olive oil into a skillet, place over medium heat, and add 2 sliced cloves of garlic; cook until garlic begins to sizzle, 1 minute. stir beans into skillet and season with salt and red pepper flakes to taste; cook and stir until beans are heated through and coated with oil, 3 to 4 minutes. pour in lemon juice and chicken stock and bring to a simmer. mix arugula leaves into bean mixture and cook just until leaves are bright green, about 1 minute. turn off heat and let mixture stand to allow arugula to wilt, about 1 more minute.
• place wilted arugula into the bottom of a serving bowl and top with beans and a chunk of caramelized lamb; drizzle juices over meat to serve.

Easy Extremely Garlic Shrimp

Ingredients

• Servings: 4
• 1/3 cup butter
• 2 teaspoons minced garlic
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons garlic salt
• 3 tablespoons garlic powder
• 1/2 lemon, juiced, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• melt butter in a large skillet over medium heat; cook and stir minced garlic until lightly browned. add shrimp; season with garlic salt and garlic powder. pour lemon juice over shrimp. continue to cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 5 to 10 minutes.

Delayed Heat Bbq Sauce

Ingredients

• Servings: 2
• 3 tablespoons ground dry mustard
• 3 tablespoons water
• 1 cup dark brown sugar
• 3/4 cup cider vinegar
• 1/4 cup soy sauce
• 3 tablespoons chili powder
• 1 1/2 tablespoons ground black pepper

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium resealable container, blend ground dry mustard and water. mix in dark brown sugar, cider vinegar, soy sauce, chili powder, and ground black pepper. seal container, and shake until thoroughly blended.

Hot Shredded Chicken Sandwiches

Ingredients

• Servings: 12
• 1 (3 pound) chicken - cooked, deboned and shredded
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/2 teaspoon poultry seasoning
• 1/4 (16 ounce) package buttery round crackers, crushed
• 12 hamburger buns

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• in a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. cook, stirring frequently, until mixture is hot, 15 to 20 minutes. serve on buns.

Pineapple Salsa

Ingredients

• Servings: 8
• 1 cup finely chopped fresh pineapple
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 cup frozen corn kernels, thawed
• 1 (15 ounce) can black beans, drained and rinsed
• 1/4 cup chopped onions
• 2 green chile peppers, chopped
• 1/4 cup orange juice
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon ground cumin
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. season with cumin, salt, and pepper. cover, and chill in the refrigerator until serving.

Turkey Lasagna With Butternut Squash, Zucchini, And Spinach

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 onion, diced
• 4 cloves garlic, chopped
• 1 (20 ounce) package ground turkey
• 1 (28 ounce) can crushed tomatoes
• 3 (6 ounce) cans tomato paste
• 1 1/2 cups water
• 1 1/2 teaspoons dried basil
• 1 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh parsley
• 3 1/2 cups peeled and cubed butternut squash
• 1 (10 ounce) package fresh spinach
• 1 (15 ounce) container fat-free ricotta cheese
• 1 egg
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon ground black pepper
• 1 (6 ounce) package shredded part-skim mozzarella cheese, divided
• 9 no-boil lasagna noodles
• 2 zucchini, sliced lengthwise

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 45 mins


• heat the vegetable oil in a large skillet over medium heat; cook the onion and garlic in the hot oil until fragrant, 5 to 7 minutes. break the turkey into small pieces into the skillet; cook and stir until completely browned, 7 to 10 minutes. stir the crushed tomatoes, tomato paste, water, basil, fennel seeds, italian seasoning, 1/4 teaspoon black pepper, and 1/4 cup parsley into the turkey mixture. reduce heat to medium-low and simmer, stirring occasionally, until the sauce reaches a desired consistency, 60 to 90 minutes.
• while the sauce simmers, place the butternut squash in a large, microwave-safe bowl; cover with plastic wrap and cook in microwave on high until tender, about 5 minutes. set aside.
• cook and stir the spinach in a large skillet over medium heat until wilted, about 5 minutes. set aside.
• stir the ricotta cheese, egg, 2 tablespoons parsley, 1/4 teaspoon black pepper, and about 2/3 of the mozzarella cheese together in a bowl. set aside.
• preheat an oven to 375 degrees f (190 degrees c).
• pour 1 1/2 cups of the sauce into the bottom of a 9x13-inch baking dish. arrange 3 of the lasagna noodles in a layer over the sauce. spread 1 cup of the ricotta cheese mixture over the noodles. sprinkle about half of the butternut squash over the ricotta cheese mixture. layer about half the wilted spinach over the butternut squash. lay about half the zucchini slices over the spinach in a layer. repeat the layering. top with the 3 remaining lasagna noodles. spread any remaining ricotta cheese mixture over the top of the lasagna. finish by topping with any remaining sauce mixture. cover with aluminum foil.
• bake in the preheated oven for 30 minutes. remove the aluminum foil and sprinkle the remaining mozzarella over the top of the lasagna. return to oven and bake uncovered until the top is golden brown, about 30 minutes more. remove and allow the lasagna to rest 15 minutes before cutting to serve.

Pineapple Salsa

Ingredients

• Servings: 8
• 1 cup finely chopped fresh pineapple
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 cup frozen corn kernels, thawed
• 1 (15 ounce) can black beans, drained and rinsed
• 1/4 cup chopped onions
• 2 green chile peppers, chopped
• 1/4 cup orange juice
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon ground cumin
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. season with cumin, salt, and pepper. cover, and chill in the refrigerator until serving.

Turkey Lasagna With Butternut Squash, Zucchini, And Spinach

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 onion, diced
• 4 cloves garlic, chopped
• 1 (20 ounce) package ground turkey
• 1 (28 ounce) can crushed tomatoes
• 3 (6 ounce) cans tomato paste
• 1 1/2 cups water
• 1 1/2 teaspoons dried basil
• 1 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh parsley
• 3 1/2 cups peeled and cubed butternut squash
• 1 (10 ounce) package fresh spinach
• 1 (15 ounce) container fat-free ricotta cheese
• 1 egg
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon ground black pepper
• 1 (6 ounce) package shredded part-skim mozzarella cheese, divided
• 9 no-boil lasagna noodles
• 2 zucchini, sliced lengthwise

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 45 mins


• heat the vegetable oil in a large skillet over medium heat; cook the onion and garlic in the hot oil until fragrant, 5 to 7 minutes. break the turkey into small pieces into the skillet; cook and stir until completely browned, 7 to 10 minutes. stir the crushed tomatoes, tomato paste, water, basil, fennel seeds, italian seasoning, 1/4 teaspoon black pepper, and 1/4 cup parsley into the turkey mixture. reduce heat to medium-low and simmer, stirring occasionally, until the sauce reaches a desired consistency, 60 to 90 minutes.
• while the sauce simmers, place the butternut squash in a large, microwave-safe bowl; cover with plastic wrap and cook in microwave on high until tender, about 5 minutes. set aside.
• cook and stir the spinach in a large skillet over medium heat until wilted, about 5 minutes. set aside.
• stir the ricotta cheese, egg, 2 tablespoons parsley, 1/4 teaspoon black pepper, and about 2/3 of the mozzarella cheese together in a bowl. set aside.
• preheat an oven to 375 degrees f (190 degrees c).
• pour 1 1/2 cups of the sauce into the bottom of a 9x13-inch baking dish. arrange 3 of the lasagna noodles in a layer over the sauce. spread 1 cup of the ricotta cheese mixture over the noodles. sprinkle about half of the butternut squash over the ricotta cheese mixture. layer about half the wilted spinach over the butternut squash. lay about half the zucchini slices over the spinach in a layer. repeat the layering. top with the 3 remaining lasagna noodles. spread any remaining ricotta cheese mixture over the top of the lasagna. finish by topping with any remaining sauce mixture. cover with aluminum foil.
• bake in the preheated oven for 30 minutes. remove the aluminum foil and sprinkle the remaining mozzarella over the top of the lasagna. return to oven and bake uncovered until the top is golden brown, about 30 minutes more. remove and allow the lasagna to rest 15 minutes before cutting to serve.

Delayed Heat Bbq Sauce

Ingredients

• Servings: 2
• 3 tablespoons ground dry mustard
• 3 tablespoons water
• 1 cup dark brown sugar
• 3/4 cup cider vinegar
• 1/4 cup soy sauce
• 3 tablespoons chili powder
• 1 1/2 tablespoons ground black pepper

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium resealable container, blend ground dry mustard and water. mix in dark brown sugar, cider vinegar, soy sauce, chili powder, and ground black pepper. seal container, and shake until thoroughly blended.

Cocktail Birthday Cake

Ingredients

• Servings: 24
• 1 1/2 cups butter, softened
• 1 1/2 tablespoons prepared mustard
• 16 slices rye bread
• 1/2 pound boiled ham, thinly sliced
• 16 slices bread
• 1/2 pound cooked ham, thinly sliced
• 1/2 pound salami, thinly sliced
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 teaspoons curry powder
• 4 1/2 ounces toasted almonds

Recipe

Preparation Time: 20 mins Ready Time: 5 hrs 20 mins


• in a small bowl, mix the butter and mustard.
• remove crusts from the bread slices. on a small cookie sheet, arrange 4 rye slices to form a square. spread slices with a layer of mustard butter. top with 4 slices of boiled ham. top the boiled ham with four slices of bread arranged in a square. spread with mustard butter. top with 4 slices of cooked ham. top the cooked ham with four slices of rye bread arranged in a square. spread with mustard butter. top with 4 slices of salami. repeat until 8 alternating layers have been created. trim overhanging meat.
• place a small cookie sheet on top of the layers. weigh down the cookie sheet with a bowl so as to lightly flatten the layers into a thinner, square cake. continue flattening and refrigerate a minimum of 5 hours.
• frost the chilled cake on all sides with cream cheese and curry powder. decorate with almonds. refrigerate until serving.
• to serve, cut into quarters, then six cubes per quarter resulting in 24 pieces.

Cocktail Birthday Cake

Ingredients

• Servings: 24
• 1 1/2 cups butter, softened
• 1 1/2 tablespoons prepared mustard
• 16 slices rye bread
• 1/2 pound boiled ham, thinly sliced
• 16 slices bread
• 1/2 pound cooked ham, thinly sliced
• 1/2 pound salami, thinly sliced
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 teaspoons curry powder
• 4 1/2 ounces toasted almonds

Recipe

Preparation Time: 20 mins Ready Time: 5 hrs 20 mins


• in a small bowl, mix the butter and mustard.
• remove crusts from the bread slices. on a small cookie sheet, arrange 4 rye slices to form a square. spread slices with a layer of mustard butter. top with 4 slices of boiled ham. top the boiled ham with four slices of bread arranged in a square. spread with mustard butter. top with 4 slices of cooked ham. top the cooked ham with four slices of rye bread arranged in a square. spread with mustard butter. top with 4 slices of salami. repeat until 8 alternating layers have been created. trim overhanging meat.
• place a small cookie sheet on top of the layers. weigh down the cookie sheet with a bowl so as to lightly flatten the layers into a thinner, square cake. continue flattening and refrigerate a minimum of 5 hours.
• frost the chilled cake on all sides with cream cheese and curry powder. decorate with almonds. refrigerate until serving.
• to serve, cut into quarters, then six cubes per quarter resulting in 24 pieces.

Easy Extremely Garlic Shrimp

Ingredients

• Servings: 4
• 1/3 cup butter
• 2 teaspoons minced garlic
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons garlic salt
• 3 tablespoons garlic powder
• 1/2 lemon, juiced, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• melt butter in a large skillet over medium heat; cook and stir minced garlic until lightly browned. add shrimp; season with garlic salt and garlic powder. pour lemon juice over shrimp. continue to cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 5 to 10 minutes.

Hot Shredded Chicken Sandwiches

Ingredients

• Servings: 12
• 1 (3 pound) chicken - cooked, deboned and shredded
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/2 teaspoon poultry seasoning
• 1/4 (16 ounce) package buttery round crackers, crushed
• 12 hamburger buns

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• in a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. cook, stirring frequently, until mixture is hot, 15 to 20 minutes. serve on buns.

Roasted Sweet Potato Corn Chowder

Ingredients

• Servings: 10
• 2 sweet potatoes, peeled and cubed
• 1 tablespoon corn oil
• salt and pepper to taste
• 1 (12 ounce) package frozen corn kernels, thawed
• 1 cup water
• 1 tablespoon corn oil
• 1 1/2 cups finely diced celery
• 1 cup diced red onion
• 1/4 cup shallot, minced
• 1 tablespoon tomato paste
• 1/2 teaspoon dried thyme leaves
• 3 cups vegetable broth
• 1 bay leaf
• 1 teaspoon salt
• 1 potato, peeled and cubed
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat an oven to 425 degrees f (220 degrees c). place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. stir to coat the sweet potatoes in oil.
• roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. stir occasionally as they cook so the sweet potatoes cook evenly.
• meanwhile, measure out 1 cup of corn kernels and set aside. place the remaining corn into a blender, and puree with the water until smooth; set aside.
• heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. stir in the celery, onion, and shallot. cook and stir until the onion has softened, about 5 minutes. stir in the tomato paste and dried thyme leaves; cook 1 minute more. pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
• once the potato is tender, remove and discard the bay leaf. stir in the whole corn kernels, sweet potato, and chopped parsley. return to a simmer and season to taste with salt and pepper before serving.

Lamb Shawarma

Ingredients

• Servings: 8
• 1/2 cup plain yogurt
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 1 tablespoon distilled vinegar
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3/4 teaspoon ground mace
• 1 teaspoon cayenne pepper
• 5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 12 hrs 50 mins


• place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. mix in the lamb strips to coat. cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
• heat a large skillet over high heat. cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.

Lamb Shawarma

Ingredients

• Servings: 8
• 1/2 cup plain yogurt
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 1 tablespoon distilled vinegar
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3/4 teaspoon ground mace
• 1 teaspoon cayenne pepper
• 5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 12 hrs 50 mins


• place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. mix in the lamb strips to coat. cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
• heat a large skillet over high heat. cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.

Eva Claiborne's Hen And Dressing

Ingredients

• Servings: 12
• 1 (6 pound) whole chicken
• 1 medium onion, chopped
• 2 stalks celery
• salt to taste
• 2 (9x9 inch) pans cornbread, cooled and crumbled
• 12 biscuits, crumbled
• 2 cups diced celery
• 2 large onions, chopped
• 1 tablespoon dried sage
• 1 tablespoon poultry seasoning
• seasoned salt to taste
• 1 dash crushed red pepper
• 9 eggs, beaten

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 3 hrs


• place chicken, 1 onion, 2 stalks celery, and salt in a large pot with enough water to cover. bring to a boil. reduce heat, and gently boil 90 minutes, or until chicken meat falls easily from the bone. drain, reserving broth. chop chicken, and set aside.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
• in a large bowl, mix crumbled cornbread, crumbled biscuits, 2 cups celery, 2 large onions, sage, poultry seasoning, seasoned salt, and red pepper. stir in eggs and reserved chicken broth. the mixture should be very thin.
• transfer mixture to the prepared baking dish. bake 45 minutes in the preheated oven, stirring often.
• mix chicken into the dressing mixture. continue baking 15 minutes, until lightly browned.

Delicious Curried Manapua Puffs

Ingredients

• Servings: 50
• 1 (10 ounce) can chunk chicken, drained and flaked
• 1/2 bunch green onions, finely chopped
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 2 tablespoons oyster sauce
• 2 tablespoons sesame seeds
• 1 1/2 teaspoons curry powder
• salt and pepper to taste
• 5 (10 ounce) packages refrigerated biscuit dough

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• in a medium bowl, mix together chicken, green onions, water chestnuts, oyster sauce, sesame seeds, curry powder, salt and pepper.
• preheat oven to 400 degrees f (200 degrees c). lightly grease a large baking sheet.
• leaving about 2 inches between each biscuit, flatten biscuit dough onto the baking sheet. place approximately 1 teaspoon of the chicken mixture onto each biscuit, then pinch the dough around the mixture to form an encasing ball.
• bake in the preheated oven 10 to 15 minutes, or until golden brown.

Seafood Stuffed Mushrooms

Ingredients

• Servings: 24
• 2 pounds fresh mushrooms, stems removed
• 2 (8 ounce) packages cream cheese, softened
• 2 green onions, chopped
• 1/4 pound imitation crabmeat
• 1/4 pound small shrimp - peeled and deveined
• 2 (1 ounce) packages green onion dip mix
• 1 dash garlic powder
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 30 mins


• in a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. mix all together and chill mixture for about 1 hour. spoon mixture into clean mushroom caps to stuff and serve.

Kalamata Lamb Tenderloin With Rosemary

Ingredients

• Servings: 4
• 1 pound lamb tenderloin medallions
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 clove garlic, minced
• 1/2 cup dry red wine
• 1/2 cup chicken stock
• 1/8 cup sliced kalamata olives
• 1 tablespoon minced lemon zest

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• pound the meat to 1/4 inch thickness. in a shallow bowl, combine the flour, salt, and pepper. dredge lamb in flour to coat.
• heat 1 tablespoon olive oil in a skillet over medium-high heat. cook lamb in olive oil until browned, turning once. transfer meat to a warmed plate.
• reduce the heat to low, and add rosemary and garlic to the pan. pour in wine, and bring to a boil. boil until the liquid is thick. pour in chicken stock, and boil until volume is reduced by half. stir in olives and lemon zest. pour sauce over the meat, and serve.

Janet's Appetizer

Ingredients

• Servings: 8
• 1 cup mayonnaise
• 1 cup minced red onion
• 1 cup shredded cheddar cheese
• 1 cup crabmeat (optional)
• 1 teaspoon dijon-style prepared mustard
• 1/2 teaspoon garlic powder
• 1/2 (1 pound) loaf sliced pumpernickel party bread
• lemon pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 2 mins Ready Time: 12 mins


• preheat your oven's broiler.
• in a medium bowl, stir together mayonnaise, onion, cheddar, crabmeat, mustard, and garlic powder.
• arrange bread slices on a cookie sheet. place 1 tablespoon of the mixture on each slice. sprinkle the bread slice liberally with lemon pepper spice (this is the key ingredient, so don't be shy with the spice!).
• broil for less than two minutes.

Perfect Porterhouse Steak

Ingredients

• Servings: 1
• 20 ounces porterhouse steak
• 1 teaspoon olive oil
• 1 tablespoon meat tenderizer
• 1 teaspoon steak seasoning

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• place steak on a plate and coat lightly with olive oil. rub steak with meat tenderizer. sprinkle steak with canadian steak seasoning and gently rub into steak. cover with plastic wrap and let stand for 20 minutes.
• preheat a grill for high heat. when the grill is hot, lightly oil the grate.
• unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

Perfect Porterhouse Steak

Ingredients

• Servings: 1
• 20 ounces porterhouse steak
• 1 teaspoon olive oil
• 1 tablespoon meat tenderizer
• 1 teaspoon steak seasoning

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• place steak on a plate and coat lightly with olive oil. rub steak with meat tenderizer. sprinkle steak with canadian steak seasoning and gently rub into steak. cover with plastic wrap and let stand for 20 minutes.
• preheat a grill for high heat. when the grill is hot, lightly oil the grate.
• unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

Mexican Mole Sauce

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 1/4 cup finely chopped onion
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon ground cumin
• 1 teaspoon dried cilantro
• 1/8 tablespoon dried minced garlic
• 1 (10.75 ounce) can condensed tomato soup
• 1 (4 ounce) can diced green chile peppers

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat the oil in a medium saucepan over medium heat, and cook the onion until tender. mix in cocoa powder, cumin, cilantro, and garlic. stir in the tomato soup and green chile peppers. bring to a boil, reduce heat to low, cover, and simmer 10 minutes. transfer to a gravy boat or pour directly over food to serve.

Janet's Appetizer

Ingredients

• Servings: 8
• 1 cup mayonnaise
• 1 cup minced red onion
• 1 cup shredded cheddar cheese
• 1 cup crabmeat (optional)
• 1 teaspoon dijon-style prepared mustard
• 1/2 teaspoon garlic powder
• 1/2 (1 pound) loaf sliced pumpernickel party bread
• lemon pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 2 mins Ready Time: 12 mins


• preheat your oven's broiler.
• in a medium bowl, stir together mayonnaise, onion, cheddar, crabmeat, mustard, and garlic powder.
• arrange bread slices on a cookie sheet. place 1 tablespoon of the mixture on each slice. sprinkle the bread slice liberally with lemon pepper spice (this is the key ingredient, so don't be shy with the spice!).
• broil for less than two minutes.

Delicious Curried Manapua Puffs

Ingredients

• Servings: 50
• 1 (10 ounce) can chunk chicken, drained and flaked
• 1/2 bunch green onions, finely chopped
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 2 tablespoons oyster sauce
• 2 tablespoons sesame seeds
• 1 1/2 teaspoons curry powder
• salt and pepper to taste
• 5 (10 ounce) packages refrigerated biscuit dough

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• in a medium bowl, mix together chicken, green onions, water chestnuts, oyster sauce, sesame seeds, curry powder, salt and pepper.
• preheat oven to 400 degrees f (200 degrees c). lightly grease a large baking sheet.
• leaving about 2 inches between each biscuit, flatten biscuit dough onto the baking sheet. place approximately 1 teaspoon of the chicken mixture onto each biscuit, then pinch the dough around the mixture to form an encasing ball.
• bake in the preheated oven 10 to 15 minutes, or until golden brown.

Mexican Mole Sauce

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 1/4 cup finely chopped onion
• 1 tablespoon unsweetened cocoa powder
• 1 teaspoon ground cumin
• 1 teaspoon dried cilantro
• 1/8 tablespoon dried minced garlic
• 1 (10.75 ounce) can condensed tomato soup
• 1 (4 ounce) can diced green chile peppers

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• heat the oil in a medium saucepan over medium heat, and cook the onion until tender. mix in cocoa powder, cumin, cilantro, and garlic. stir in the tomato soup and green chile peppers. bring to a boil, reduce heat to low, cover, and simmer 10 minutes. transfer to a gravy boat or pour directly over food to serve.

Seafood Stuffed Mushrooms

Ingredients

• Servings: 24
• 2 pounds fresh mushrooms, stems removed
• 2 (8 ounce) packages cream cheese, softened
• 2 green onions, chopped
• 1/4 pound imitation crabmeat
• 1/4 pound small shrimp - peeled and deveined
• 2 (1 ounce) packages green onion dip mix
• 1 dash garlic powder
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Ready Time: 1 hr 30 mins


• in a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. mix all together and chill mixture for about 1 hour. spoon mixture into clean mushroom caps to stuff and serve.

Gourmet Pizza

Ingredients

• Servings: 1
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 3 tablespoons minced garlic
• 2 tablespoons sun-dried tomato pesto
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon grated parmesan cheese
• 1 cup alfredo sauce
• 2 cups chopped cooked chicken breast meat
• 1 (12 inch) pre-baked pizza crust
• 1 medium tomato, sliced
• 1 (4 ounce) package feta cheese

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat the oven to 375 degrees f (190 degrees c).
• in a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, parmesan cheese and alfredo sauce. arrange the chicken on top of the pizza crust. pour the alfredo sauce mixture evenly over the chicken. top with tomato and feta cheese.
• bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. cut into wedges to serve.

Kalamata Lamb Tenderloin With Rosemary

Ingredients

• Servings: 4
• 1 pound lamb tenderloin medallions
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 1 clove garlic, minced
• 1/2 cup dry red wine
• 1/2 cup chicken stock
• 1/8 cup sliced kalamata olives
• 1 tablespoon minced lemon zest

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• pound the meat to 1/4 inch thickness. in a shallow bowl, combine the flour, salt, and pepper. dredge lamb in flour to coat.
• heat 1 tablespoon olive oil in a skillet over medium-high heat. cook lamb in olive oil until browned, turning once. transfer meat to a warmed plate.
• reduce the heat to low, and add rosemary and garlic to the pan. pour in wine, and bring to a boil. boil until the liquid is thick. pour in chicken stock, and boil until volume is reduced by half. stir in olives and lemon zest. pour sauce over the meat, and serve.

Gourmet Pizza

Ingredients

• Servings: 1
• 2 tablespoons butter, melted
• 1 tablespoon olive oil
• 3 tablespoons minced garlic
• 2 tablespoons sun-dried tomato pesto
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon grated parmesan cheese
• 1 cup alfredo sauce
• 2 cups chopped cooked chicken breast meat
• 1 (12 inch) pre-baked pizza crust
• 1 medium tomato, sliced
• 1 (4 ounce) package feta cheese

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat the oven to 375 degrees f (190 degrees c).
• in a small bowl, mix together the butter, olive oil, garlic, pesto, basil, oregano, parmesan cheese and alfredo sauce. arrange the chicken on top of the pizza crust. pour the alfredo sauce mixture evenly over the chicken. top with tomato and feta cheese.
• bake for 10 to 15 minutes in the preheated oven, until the crust is lightly browned and toppings are toasted. cut into wedges to serve.

Hearty Hoppin' John Stew

Ingredients

• Servings: 4
• 1/2 pound bulk lamb sausage
• 1 stalk celery, sliced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 red bell pepper, diced
• 3/4 cup brown and wild rice mix
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes with juice
• 2 1/3 cups chicken stock
• 1 tablespoon cajun seasoning, or more to taste
• salt to taste
• freshly cracked black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 40 mins


• cook and stir sausage in a large skillet over medium heat until meat is still slightly pink, about 8 minutes. mix celery and onion into sausage; cook and stir until onion is translucent, about 5 more minutes. stir garlic and red bell pepper into sausage mixture and cook until bell pepper is slightly soft, about 5 minutes.
• stir brown and wild rice mix, black-eyed peas, tomatoes with their juice, chicken stock, and cajun seasoning into sausage and vegetables. bring to a boil, reduce heat to low, and cover; simmer 45 minutes. remove cover, raise heat to medium-low, and simmer until stew is thickened, about 15 minutes. season with salt and cracked black pepper.

Roasted Sweet Potato Corn Chowder

Ingredients

• Servings: 10
• 2 sweet potatoes, peeled and cubed
• 1 tablespoon corn oil
• salt and pepper to taste
• 1 (12 ounce) package frozen corn kernels, thawed
• 1 cup water
• 1 tablespoon corn oil
• 1 1/2 cups finely diced celery
• 1 cup diced red onion
• 1/4 cup shallot, minced
• 1 tablespoon tomato paste
• 1/2 teaspoon dried thyme leaves
• 3 cups vegetable broth
• 1 bay leaf
• 1 teaspoon salt
• 1 potato, peeled and cubed
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat an oven to 425 degrees f (220 degrees c). place the sweet potatoes into a 9x13 inch baking dish, drizzle with 1 tablespoon of corn oil, and season with salt and pepper. stir to coat the sweet potatoes in oil.
• roast in the preheated oven until the sweet potatoes are golden and tender, 15 to 20 minutes. stir occasionally as they cook so the sweet potatoes cook evenly.
• meanwhile, measure out 1 cup of corn kernels and set aside. place the remaining corn into a blender, and puree with the water until smooth; set aside.
• heat the remaining 1 tablespoon of corn oil in a large saucepan over medium heat. stir in the celery, onion, and shallot. cook and stir until the onion has softened, about 5 minutes. stir in the tomato paste and dried thyme leaves; cook 1 minute more. pour in the vegetable broth, corn puree, bay leaf, salt, and cubed potato. bring to a boil over medium-high heat, then reduce the heat to medium-low, cover, and simmer until the potato is tender, 25 to 35 minutes.
• once the potato is tender, remove and discard the bay leaf. stir in the whole corn kernels, sweet potato, and chopped parsley. return to a simmer and season to taste with salt and pepper before serving.

Special Day Crab Mold

Ingredients

• Servings: 16
• 1 cup chopped celery
• 4 green onions, chopped
• 2 (6 ounce) cans crabmeat, drained and flaked
• 1 (.25 ounce) envelope unflavored gelatin
• 3 tablespoons cold water
• 1 (10.75 ounce) can cream of chicken soup
• 1 (8 ounce) package cream cheese, softened
• 1 cup mayonnaise
• 1 teaspoon worcestershire sauce, or to taste
• 1 dash hot pepper sauce (such as tabasco®), or to taste

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 4 hrs 20 mins


• process celery, green onions, and crab in a food processor until finely chopped, about 30 seconds. sprinkle gelatin over cold water in a small bowl; let stand until softened, about 10 minutes.
• bring chicken soup to a simmer in a saucepan over medium-low heat; stir gelatin mixture into soup, dissolving completely. remove from heat and cool until slightly warm. stir cream cheese and mayonnaise into soup mixture until smooth; stir worcestershire sauce and hot sauce into soup mixture.
• pour soup mixture into food processor with crab mixture and process until smooth, about 1 minute. pour into a 5-cup mold. chill in refrigerator until set, about 4 hours.

Honey-dijon Chicken With A Kick

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 tablespoon red pepper flakes
• 1/2 cup honey
• 1/4 cup dijon mustard

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken breasts in a baking dish; sprinkle with red pepper flakes. mix honey and mustard in a small bowl and pour mixture over chicken. cover baking dish with aluminum foil.
• bake in the preheated oven until the juices run clear and chicken is no longer pink inside, about 40 minutes. an instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees f (70 degrees c).

Pineapple Salsa

Ingredients

• Servings: 8
• 1 cup finely chopped fresh pineapple
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1 cup frozen corn kernels, thawed
• 1 (15 ounce) can black beans, drained and rinsed
• 1/4 cup chopped onions
• 2 green chile peppers, chopped
• 1/4 cup orange juice
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon ground cumin
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. season with cumin, salt, and pepper. cover, and chill in the refrigerator until serving.

Huli Huli Chicken

Ingredients

• Servings: 8
• 2 (3 pound) chickens, each cut into 8 pieces
• 1 cup unsweetened pineapple juice
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/3 cup ketchup
• 1/4 cup sherry
• 1 (2 inch) piece fresh ginger, crushed
• 3 cloves garlic, crushed
• 4 green onions, chopped
• 1/4 teaspoon dry mustard

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 4 hrs 45 mins


• rinse chicken pieces and pat dry with paper towels. combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, and green onions in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. refrigerate at least 4 hours to overnight.
• move an oven rack 6 inches from heat source and preheat oven to 425 degrees f (220 degrees c).
• remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
• bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. baste with remaining marinade after each turning. an instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees f (70 degrees c).

Huli Huli Chicken

Ingredients

• Servings: 8
• 2 (3 pound) chickens, each cut into 8 pieces
• 1 cup unsweetened pineapple juice
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/3 cup ketchup
• 1/4 cup sherry
• 1 (2 inch) piece fresh ginger, crushed
• 3 cloves garlic, crushed
• 4 green onions, chopped
• 1/4 teaspoon dry mustard

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 4 hrs 45 mins


• rinse chicken pieces and pat dry with paper towels. combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, and green onions in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. refrigerate at least 4 hours to overnight.
• move an oven rack 6 inches from heat source and preheat oven to 425 degrees f (220 degrees c).
• remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
• bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. baste with remaining marinade after each turning. an instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees f (70 degrees c).

Hearty Hoppin' John Stew

Ingredients

• Servings: 4
• 1/2 pound bulk lamb sausage
• 1 stalk celery, sliced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1/2 red bell pepper, diced
• 3/4 cup brown and wild rice mix
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes with juice
• 2 1/3 cups chicken stock
• 1 tablespoon cajun seasoning, or more to taste
• salt to taste
• freshly cracked black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 40 mins


• cook and stir sausage in a large skillet over medium heat until meat is still slightly pink, about 8 minutes. mix celery and onion into sausage; cook and stir until onion is translucent, about 5 more minutes. stir garlic and red bell pepper into sausage mixture and cook until bell pepper is slightly soft, about 5 minutes.
• stir brown and wild rice mix, black-eyed peas, tomatoes with their juice, chicken stock, and cajun seasoning into sausage and vegetables. bring to a boil, reduce heat to low, and cover; simmer 45 minutes. remove cover, raise heat to medium-low, and simmer until stew is thickened, about 15 minutes. season with salt and cracked black pepper.