Bean Chicken Chili

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) can tomatillos, drained and chopped
• 1 (16 ounce) can diced tomatoes
• 1 (7 ounce) can diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 2 ears fresh corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can beans
• 1 pinch salt and black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat oil, and cook onion and garlic until soft.
• stir in broth, tomatillos, tomatoes, chilies, and spices. bring to a boil, then simmer for 10 minutes.
• add corn, chicken, and beans; simmer 5 minutes. season with salt and pepper to taste.

dressed up chicken

Ingredients

• Servings: 4
• 6 skinless, boneless chicken breasts
• 6 slices honey ham
• 6 slices swiss cheese
• 1 cup italian-style salad dressing
• 1 cup buttermilk
• 2 cups seasoned dry bread crumbs
• 3 tablespoons butter

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• cut all fat off of chicken breasts, then pound with a meat mallet until very thin. place one slice ham on top of each breast, then one slice cheese. then place enough dressing on lower half of each chicken piece, fold over and secure with toothpicks.
• dip rolled/stuffed chicken breasts into buttermilk, then crumbs. place coated chicken pieces in a 9x13 inch baking dish and put butter or margarine pieces around chicken. cover dish with aluminum foil and bake in the preheated oven for about 1 1/2 to 2 hours or until chicken is cooked through and juices run clear. remove cover for last 15 minutes to brown.

Black-eyed Peas With Collard Greens And Turnips

Ingredients

• Servings: 4
• 1 cup dried black-eyed peas
• 4 cups water, or as needed to cover
• 1 tablespoon soy margarine
• 1 turnip, peeled and chopped
• 1 bunch collard greens, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1 tablespoon balsamic vinaigrette salad dressing
• 1 tablespoon olive oil (optional)

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 9 hrs 10 mins


• place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. drain and rinse.
• in a large pot, cover black-eyed peas with fresh water. bring to a boil over high heat, then reduce the heat to medium-low; cover and simmer until peas are tender, 40 to 60 minutes. drain.
• heat soy margarine in a skillet over medium heat. add turnip and collard greens; cook for 2 minutes.
• stir black-eyed peas, garlic, and tomatoes into collard mixture; cook and stir until collards are tender, about 5 minutes.
• season with balsamic vinaigrette and olive oil.

Sambusa

Ingredients

• Servings: 2
• 1 (14 ounce) package spring roll wrappers
• 2 tablespoons olive oil
• 2 pounds ground beef
• 1 leek, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground cardamom
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1 tablespoon water, or as needed
• 1 quart oil for frying

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• heat olive oil in a large skillet over medium heat. add onions, leek and garlic, and cook, stirring until the onions are transparent. add ground beef, and cook until about halfway done. season with cumin, cardamom, salt and pepper. mix well, and continue cooking until beef has browned.
• in a small dish or cup, mix together the flour and water to make a thin paste. using one wrapper at a time, fold into the shape of a cone. fill the cone with the meat mixture, close the top, and seal with the paste. repeat until wraps or filling are used up.
• heat the oil to 365 degrees f ( 170 degrees c) in a deep-fryer or deep heavy pot. there should be enough oil to submerge the wraps. fry the sambusa a few at a time until golden brown. remove carefully to drain on paper towels.

Chicken Lollipops

Ingredients

• Servings: 4
• 10 chicken wings
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 1/2 teaspoon chili powder
• 1 drop red food coloring
• 1 teaspoon distilled vinegar
• 1 teaspoon chopped garlic
• 1 teaspoon finely chopped green chile peppers
• 4 tablespoons cornstarch

Recipe

• to make marinade: combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chiles. mix well.
• on each chicken wing, push the meat down to one end. marinate the wings for at least 1/2 hour.
• remove the wings from the marinade and add the cornstarch to the marinade to make a batter. dip the wings in the batter and deep fry. ready to serve!

bri's buffalo chicken meatballs

Ingredients

• Servings: 4
• meatballs:
• 1 pound ground chicken
• 1/2 cup french-fried onions, slightly crumbled
• 1/4 cup chopped cilantro
• 1/4 cup oats
• 1/2 onion, grated
• 1/4 bell pepper, grated
• 3 cloves garlic, minced
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon seafood seasoning (such as old bay®), or to taste
• 1/4 teaspoon garlic salt, or to taste
• 1 pinch ground black pepper to taste
• dipping sauce:
• 1/4 cup ranch dressing
• 1/4 cup hot sauce

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
• mix chicken, french-fried onions, cilantro, oats, onion, bell pepper, garlic, worcestershire sauce, seafood seasoning, garlic salt, and black pepper together in a bowl; shape into golf ball-sized spheres and arrange prepared baking sheet.
• bake in preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• stir ranch dressing and hot sauce together in a bowl until consistent in color; serve with meatballs.

Easy Roast Leg Of Lamb

Ingredients

• Servings: 4
• 1 (4 pound) leg of lamb, deboned and tied
• 1 tablespoon ground black pepper
• 1 teaspoon salt
• 5 cloves garlic, cut into slivers
• 2 sprigs fresh rosemary
• 1 (15 ounce) can tomato sauce

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 375 degrees f (190 degrees c).
• rub the leg of lamb all over with salt and pepper. use a small knife to make punctures in the lamb about 1 inch apart. press slivers of garlic into each hole so that they are about 1/2 inch below the surface. place the meat in a roasting pan. you can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. pour the can of tomato sauce over the whole thing.
• bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees f (160 degrees c), and continue roasting until the internal temperature of the meat is at least 160 degrees f (70 degrees c), about 15 minutes. if you want the meat well done, wait until the internal temperature reaches 170 degrees f (75 degrees c).

party franks

Ingredients

• Servings: 8
• 1 pound cocktail wieners
• 1 (8 ounce) jar grape jelly
• 1 (8 ounce) jar yellow mustard

Recipe

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


• in a medium saucepan over medium heat, mix the grape jelly and mustard. when the mixture begins to bubble, stir in the cocktail wieners. reduce heat and simmer until serving.

chili-flavored turkey stew with hominy and tomatoes

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 large onion, cut into medium dice
• 1/2 red bell pepper, stemmed, seeded and cut into small dice
• 3 large garlic cloves, minced
• 1/4 cup chili powder
• 1 (14.5 ounce) can diced tomatoes
• 1 (14.5 ounce) can chicken broth
• 2 cups canned hominy, drained
• 4 cups leftover turkey meat, pulled into large pieces
• salt and pepper, to taste
• 2 tablespoons minced fresh cilantro

Recipe

• heat oil in a large, deep saute pan over medium-high heat. add onion and bell pepper; cook until soft and golden, about 5 minutes. add garlic and chili powder; continue to cook until fragrant, 1 to 2 minutes longer. add tomatoes, broth and hominy; bring to simmer. reduce heat to low and simmer, partially covered, about 10 minutes, to blend flavors. add turkey, salt and pepper. simmer until heated through, about 5 minutes. stir in cilantro. serve with tortilla or corn chips if you like.

lamb meatballs

Ingredients

• Servings: 24
• 1 tablespoon unsalted butter
• 5 shallots, minced
• 2 pounds ground lamb
• 1 cup fresh bread crumbs
• 1/4 cup chopped fresh parsley
• 1 egg, lightly beaten
• 2 tablespoons lemon zest
• 1/2 teaspoon dried marjoram
• salt and freshly ground black pepper to taste
• 1/2 cup unsalted butter
• 1 tablespoon olive oil
• 2 1/2 tablespoons tomato sauce
• 1/4 cup
• 1 small garlic clove, minced
• 1 dash ground cinnamon
• toothpicks

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 1 hr 45 mins


• melt the 1 tablespoon butter in a skillet over medium heat. cook and stir the shallots in the skillet until tender. transfer to a large bowl.
• mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. season with marjoram, salt, and pepper. let stand 1 hour in the refrigerator.
• melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. do not drain skillet. drain meatballs on paper towels, and place in a serving dish.
• mix tomato sauce, , garlic, and cinnamon into the skillet. cook and stir until well blended and heated through. drizzle over the meatballs in the dish. serve with toothpicks.

braised oxtails in red sauce

Ingredients

• Servings: 6
• 2 (750 milliliter) bottles dry red
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and pepper to taste
• 5 pounds beef oxtail, cut into pieces
• 1/4 cup butter, divided
• 5 shallots, chopped
• 5 cloves garlic, chopped
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery ribs, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 2 sprigs flat-leaf parsley
• 5 cups beef broth

Recipe

Preparation Time: 30 mins Cook Time: 4 hrs

Ready Time: 4 hrs 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• simmer the red in a large saucepan over medium-high heat until reduced by half. meanwhile, combine the flour, garlic powder, onion powder, salt, and pepper in a large bowl. dredge the oxtail in the seasoned flour, and shake off excess; set aside. heat 1 tablespoon of butter in a roasting pan over medium-high heat. brown the oxtail on all sides, about 10 minutes.
• remove the oxtails from the pan and set aside. turn the heat to medium-low and melt another 1 tablespoon of butter in the pan. stir in the shallots, garlic, onion, carrots, and celery. cook and stir until the vegetables have softened, about 10 minutes. stir in the thyme, bay leaf, parsley, beef broth, and reduced red . place the browned oxtail on top of the vegetables in a single layer, then bring to a boil.
• cover with a tight fitting lid or aluminum foil, then bake in preheated oven until the oxtail is very tender and nearly falling off the bone, 3 to 3 1/2 hours.
• once the oxtail is tender, remove the meat to a serving dish, cover, and keep warm. strain the remaining braising liquid through a mesh strainer into a saucepan. simmer over medium-high heat until the sauce has reduced to 2 cups. whisk in the remaining 2 tablespoons butter and pour over the oxtail to serve.

All-purpose Rub For Meat

Ingredients

• Servings: 5
• 4 tablespoons sugar
• 4 tablespoons salt
• 1 tablespoon paprika
• 2 tablespoons mustard powder
• 1/2 teaspoon ground black pepper
• 1 pinch dried oregano
• 1 pinch dried thyme

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a small bowl, combine the sugar, salt, paprika, mustard, pepper, oregano and thyme.
• to use: coat meat in mixture, and then grill as desired.

Easy Mexican Sopes

Ingredients

• Servings: 12
• 3 cups masa harina
• 1 tablespoon salt
• 2 cups warm water, or as needed
• 1 quart oil for frying

Recipe

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


• whisk masa harina and salt together; stir enough water into mixture until dough is smooth and holds together. form dough into 2-inch balls. flatten each ball to a 1/2-inch thick circle.
• heat oil to 400 degrees f (200 degrees c) in a deep-fryer or large saucepan.
• fry dough in the hot oil until sopes are just lightly browned, about 30 seconds per side. remove sopes with tongs and place on a paper towel-lined plate; cool just until sopes can be handled. pinch the edges of each sope together forming little 'boats'. return to hot oil and fry until golden and cooked through, 1 to 2 minutes.

million dollar chicken

Ingredients

• Servings: 1
• 1 (4.5 pound) whole chicken
• salt and ground black pepper to taste
• 1 lemon, halved
• 3 cloves garlic, peeled (optional)
• 1 bunch fresh thyme
• 1 bay leaf
• 2 tablespoons olive oil, or as needed - divided
• 3 thick slices day-old sourdough french bread
• 1 tablespoon olive oil
• 1 cup creme fraiche
• 1 tablespoon peeled and grated shallot
• 1 teaspoon aleppo pepper
• lemon juice, or to taste
• 1 teaspoon lemon zest
• 3 chive blossoms for garnish, chopped (optional)

Recipe

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

Ready Time: 1 hr 50 mins


• preheat an oven to 450 degrees f (230 degrees c).
• season inside of chicken cavity and the back generously with salt and black pepper. squeeze lemon halves into cavity and drop squeezed peels inside. stuff cavity with garlic cloves and fresh thyme; add a bay leaf to cavity.
• drizzle 1 tablespoon olive oil into a heavy roasting pan. place sourdough slices into pan and press slices lightly into olive oil to help coat bottom of bread. drizzle 1 more tablespoon olive oil on top of bread slices. place chicken on top of bread slices and tie legs together with kitchen twine. brush outside of chicken with 1 tablespoon olive oil and season entire outside with salt.
• bake chicken in the preheated oven for 1 hour.
• mix creme fraiche, grated shallot, and aleppo pepper together in a small bowl. stir 2 tablespoons lemon juice and lemon zest into sauce. refrigerate until needed.
• lift chicken off bread slices using a tongs and flip the bread slices over (they will be very brown). place chicken back the bread slices. generously brush the outside of the chicken with creme fraiche sauce, putting enough on to drip down bread slices.
• return chicken to oven and bake for 10 more minutes to brown the glaze. repeat, brushing more creme fraiche sauce generously the chicken. more is more. bake 10 more minutes. remove chicken from oven and let stand for 10 minutes. an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees f (75 degrees c).
• pour remaining creme fraiche glaze into a small skillet, place over medium heat, and bring to a boil. stir constantly, cooking until the shallot is cooked and sauce reduces slightly, 1 or 2 minutes. turn off heat.
• transfer chicken to a cutting board and cut bread pieces in half crosswise. cut chicken up into 8 serving pieces (drumsticks, thighs, wings, and breasts) and serve with pieces of drippings-soaked toasted bread. drizzle thickened creme fraiche sauce over chicken and garnish with chopped chive blossoms.

Bean Chicken Chili

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) can tomatillos, drained and chopped
• 1 (16 ounce) can diced tomatoes
• 1 (7 ounce) can diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 2 ears fresh corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can beans
• 1 pinch salt and black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat oil, and cook onion and garlic until soft.
• stir in broth, tomatillos, tomatoes, chilies, and spices. bring to a boil, then simmer for 10 minutes.
• add corn, chicken, and beans; simmer 5 minutes. season with salt and pepper to taste.

Mustard Glazed Corned Beef

Ingredients

• Servings: 10
• 1 (5 1/2 pound) corned beef brisket
• 2 tablespoons pickling spice
• 1/2 cup light corn syrup
• 2 teaspoons prepared yellow mustard, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• preheat the oven to 350 degrees f (175 degrees c).
• place the corned beef brisket into a dutch oven, and season with pickling spice. fill with enough water to cover the roast, and place the lid on.
• bake for 2 1/2 hours in the preheated oven. then, remove it from the dutch oven and place on a broiler pan. preheat the oven's broiler.
• while the meat is roasting, mix together the corn syrup and mustard in a small saucepan. bring to a boil, and cook over medium heat until slightly thickened, about 5 minutes.
• spread the mustard glaze over the roast, and broil for 5 to 7 minutes, until the glaze is shiny.

Beef Heart Braised In

Ingredients

• Servings: 6
• 4 pounds beef heart
• 1/4 cup all-purpose flour
• salt and pepper to taste
• 3 tablespoons butter
• 1 onion, chopped
• 2 carrots, chopped
• 2 potatoes, chopped
• 2 teaspoons dried thyme
• 1 cup beef broth
• 1/2 cup red

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• wash the heart and remove any fat and arteries. slice the heart in half, then slice it into 1/2 inch thick slices.
• dredge heart in flour and season with salt and pepper.
• heat the butter in large saute pan over medium-high heat. add the heart slices and cook for 30 to 45 seconds per side.
• stir in the onion, carrots, potatoes, thyme, beef broth and . reduce heat to low, cover and simmer for 1 hour. serve.

Italian Style Beef Sandwiches

Ingredients

• Servings: 6
• 2 1/2 cups water
• 1 packet dry onion soup mix
• 2 tablespoons worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 pounds chuck roast
• 1 (10 ounce) package frozen bell pepper stir-fry mix

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• in a slow cooker combine the water, soup mix, worcestershire sauce, garlic powder, marjoram, thyme and oregano.
• add the meat and the stir-fry mix. cook for half a day on high setting or all day on low setting, or until the meat falls apart. pull the meat apart and stir all together.

stuffed crown roast of lamb

Ingredients

• Servings: 10
• 3 tablespoons butter
• 3/4 cup chopped onion
• 1/4 cup chopped celery
• 1/2 cup peeled, cored and chopped tart apple
• 1/2 cup fresh bread crumbs
• 1 pound ground lamb
• 1/2 pound ground seasoned lamb sausage
• 1/2 cup chopped parsley
• 1/2 teaspoon dried sage
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 9 pounds crown lamb roast

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• to make stuffing: melt butter in a large skillet over medium heat. when foam subsides add onion and saute, stirring frequently, for about 5 minutes. stir in celery and apples; saute (without browning) about 5 minutes longer. scrape skillet contents into a large mixing bowl. add bread crumbs, ground lamb, sausage meat, parsley, sage, salt and pepper. mix together gently but thoroughly. (note: do not taste the uncooked stuffing, for it contains raw lamb; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
• fill the center of the crown with the stuffing, mounding it slightly. cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
• place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees f (80 degrees c). (note: 30 minutes before lamb is done, remove the foil from the top of the stuffing to allow the top to brown.)
• carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. let the crown rest for about 10 minutes before carving and serving. to carve lamb: insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Bean Chicken Chili

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) can tomatillos, drained and chopped
• 1 (16 ounce) can diced tomatoes
• 1 (7 ounce) can diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 2 ears fresh corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can beans
• 1 pinch salt and black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat oil, and cook onion and garlic until soft.
• stir in broth, tomatillos, tomatoes, chilies, and spices. bring to a boil, then simmer for 10 minutes.
• add corn, chicken, and beans; simmer 5 minutes. season with salt and pepper to taste.

Rick's Yummy Split Pea Soup With Ham

Ingredients

• Servings: 8
• 1 (14 ounce) bag green split peas, rinsed
• 2 tablespoons olive oil
• 1 1/2 cups finely chopped onion
• 1 1/2 cups finely chopped carrots
• 1 cup finely chopped celery
• 1 teaspoon minced garlic, or to taste
• 7 cups chicken broth, or more as needed, divided
• 1 bay leaf, or more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground thyme
• 2 pounds smoked lamb neck bones (such as smithfield®)
• 10 ounces cubed smoked ham (such as carolina pride®)

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ready Time: 5 hrs 45 mins


• place the split peas into a large container and cover with several inches of cool water; let stand for at least 3 hours. rinse peas until the water runs clear; drain.
• heat olive oil in a large skillet over medium-high heat. saute onion, carrots, and celery in hot oil until soft, 8 to 12 minutes. add garlic and saute until fragrant, about 1 minute.
• combine peas, onion mixture, 6 cups chicken broth, bay leaf, black pepper, and thyme together in a large pot. stir neck bones into chicken broth mixture, adding more chicken broth as necessary to cover bones completely. bring mixture to a boil, reduce heat to medium-low, cover the pot, and simmer until peas have dissolved and meat is falling from the bones, 2 to 3 hours. transfer bones to a plate to cool.
• stir cubed ham into soup. when neck bones are cool enough to handle, remove remaining meat from the bones; discard bones and stir meat into soup. continue to simmer until ham and meat are heated through, about 5 minutes.

party franks

Ingredients

• Servings: 8
• 1 pound cocktail wieners
• 1 (8 ounce) jar grape jelly
• 1 (8 ounce) jar yellow mustard

Recipe

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


• in a medium saucepan over medium heat, mix the grape jelly and mustard. when the mixture begins to bubble, stir in the cocktail wieners. reduce heat and simmer until serving.

Beef Heart Braised In

Ingredients

• Servings: 6
• 4 pounds beef heart
• 1/4 cup all-purpose flour
• salt and pepper to taste
• 3 tablespoons butter
• 1 onion, chopped
• 2 carrots, chopped
• 2 potatoes, chopped
• 2 teaspoons dried thyme
• 1 cup beef broth
• 1/2 cup red

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• wash the heart and remove any fat and arteries. slice the heart in half, then slice it into 1/2 inch thick slices.
• dredge heart in flour and season with salt and pepper.
• heat the butter in large saute pan over medium-high heat. add the heart slices and cook for 30 to 45 seconds per side.
• stir in the onion, carrots, potatoes, thyme, beef broth and . reduce heat to low, cover and simmer for 1 hour. serve.

Beef Heart Braised In

Ingredients

• Servings: 6
• 4 pounds beef heart
• 1/4 cup all-purpose flour
• salt and pepper to taste
• 3 tablespoons butter
• 1 onion, chopped
• 2 carrots, chopped
• 2 potatoes, chopped
• 2 teaspoons dried thyme
• 1 cup beef broth
• 1/2 cup red

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• wash the heart and remove any fat and arteries. slice the heart in half, then slice it into 1/2 inch thick slices.
• dredge heart in flour and season with salt and pepper.
• heat the butter in large saute pan over medium-high heat. add the heart slices and cook for 30 to 45 seconds per side.
• stir in the onion, carrots, potatoes, thyme, beef broth and . reduce heat to low, cover and simmer for 1 hour. serve.

Chili Iii

Ingredients

• Servings: 12
• 1 1/2 tablespoons butter
• 1 cup chopped onion
• 2 stalks celery, thinly sliced
• 4 cups cooked, chopped turkey meat
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 2 (14.5 ounce) cans chicken broth
• 1 (11 ounce) can corn, drained
• 2 (4 ounce) cans chopped green chile peppers
• 4 teaspoons ground cumin
• 1/2 teaspoon hot pepper sauce, or to taste
• 1 cup shredded monterey jack cheese
• 2 tablespoons chopped fresh parsley

Recipe

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


• in a large saucepan over medium heat, melt butter. add onion and celery; cook until the onion is translucent. put the turkey, beans, chicken broth, corn and green chilies into the pot. season with cumin and hot pepper sauce. cover and cook for 15 to 20 minutes.
• ladle chili into bowls and garnish with shredded cheese and chopped parsley.

Chef John's Grilled Game Hens

Ingredients

• Servings: 4
• 1 jalapeno pepper, seeded
• 1 habanero pepper, seeded
• 4 cloves garlic
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 2 tablespoons mayonnaise
• 2 teaspoons salt
• 2 cornish game hens, halved lengthwise
• 1 pinch salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 3 hrs 55 mins


• blend jalapeno pepper, habanero pepper, garlic, vegetable oil, vinegar, mayonnaise, and 2 teaspoons salt together in a blender until marinade is smooth.
• place halved hens in a large bowl. pour marinade over the chickens and turn to coat completely. cover the bowl with plastic wrap and marinate in the refrigerator for 3 hours.
• preheat an outdoor grill for medium heat and lightly oil the grate.
• remove hens from marinade, shaking off any excess, place hens on a plate, skin-side up. discard remaining marinade. season skin-side of hens with salt.
• cook hens on the preheated grill, turning occasionally, until skin is crisped, meat is no longer pink at the bone, and juices run clear, about 45 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).

Baked Blazing Hot Wings

Ingredients

• Servings: 15
• 5 pounds frozen chicken wings
• 2 cups hot pepper sauce (such as frank's redhot®)
• 1/2 cup butter
• 2 tablespoons distilled vinegar
• 1 tablespoon all-purpose flour

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c). arrange frozen chicken wings in a single layer in a shallow baking dish.
• bake in the preheated oven for 25 minutes, then flip wings. continue baking until the skin is crispy and meat is no longer pink at the bone, about 20 minutes more.
• meanwhile, cook and stir hot sauce, butter, and vinegar in a saucepan over medium heat until butter is melted, about 5 minutes. add flour; whisk until sauce is smooth. continue cooking until sauce is thickened, about 5 minutes more.
• drain grease from chickens wings and let stand for 5 minutes. transfer chicken to a large bowl and add sauce. toss to coat.

Steak And Bacon Tournedos

Ingredients

• Servings: 8
• 1 1/2 pounds flank steak, pounded to 1/2 inch thickness
• unseasoned meat tenderizer to taste
• 10 slices bacon, cooked, but still soft
• 1/2 teaspoon freshly ground black pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 2 tablespoons chopped fresh parsley

Recipe

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


• preheat an outdoor grill for medium-high heat.
• score one side of the flank steak with diagonal cuts. season meat on both sides with tenderizer, pepper, garlic powder, and salt; lay flat, scored side down. sprinkle with parsley, and lay bacon strips lengthwise on steak, then roll up jellyroll style. skewer with 8 evenly spaced wooden toothpicks. form 8 steaks by cutting in between toothpicks with a serrated knife.
• place steaks on preheated grill. cook for about 15 minutes, turning once, or to desired doneness.

coney island sauce

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 onion, chopped
• 2 tablespoons prepared mustard
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 1 tablespoon water
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon celery seed
• 1/4 teaspoon hot pepper sauce
• 1/4 cup ketchup

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• in a large skillet over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until meat is well browned. crumble meat to a fine texture with a fork, if necessary; drain excess fat.
• stir in the mustard, vinegar, sugar, water, worcestershire sauce, celery seed, hot pepper sauce and ketchup. mix well reduce heat to low and simmer, uncovered, for 35 to 40 minutes.

Baked Blazing Hot Wings

Ingredients

• Servings: 15
• 5 pounds frozen chicken wings
• 2 cups hot pepper sauce (such as frank's redhot®)
• 1/2 cup butter
• 2 tablespoons distilled vinegar
• 1 tablespoon all-purpose flour

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c). arrange frozen chicken wings in a single layer in a shallow baking dish.
• bake in the preheated oven for 25 minutes, then flip wings. continue baking until the skin is crispy and meat is no longer pink at the bone, about 20 minutes more.
• meanwhile, cook and stir hot sauce, butter, and vinegar in a saucepan over medium heat until butter is melted, about 5 minutes. add flour; whisk until sauce is smooth. continue cooking until sauce is thickened, about 5 minutes more.
• drain grease from chickens wings and let stand for 5 minutes. transfer chicken to a large bowl and add sauce. toss to coat.

Steak And Bacon Tournedos

Ingredients

• Servings: 8
• 1 1/2 pounds flank steak, pounded to 1/2 inch thickness
• unseasoned meat tenderizer to taste
• 10 slices bacon, cooked, but still soft
• 1/2 teaspoon freshly ground black pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt
• 2 tablespoons chopped fresh parsley

Recipe

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


• preheat an outdoor grill for medium-high heat.
• score one side of the flank steak with diagonal cuts. season meat on both sides with tenderizer, pepper, garlic powder, and salt; lay flat, scored side down. sprinkle with parsley, and lay bacon strips lengthwise on steak, then roll up jellyroll style. skewer with 8 evenly spaced wooden toothpicks. form 8 steaks by cutting in between toothpicks with a serrated knife.
• place steaks on preheated grill. cook for about 15 minutes, turning once, or to desired doneness.

coney island sauce

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 onion, chopped
• 2 tablespoons prepared mustard
• 2 tablespoons vinegar
• 2 tablespoons sugar
• 1 tablespoon water
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon celery seed
• 1/4 teaspoon hot pepper sauce
• 1/4 cup ketchup

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• in a large skillet over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until meat is well browned. crumble meat to a fine texture with a fork, if necessary; drain excess fat.
• stir in the mustard, vinegar, sugar, water, worcestershire sauce, celery seed, hot pepper sauce and ketchup. mix well reduce heat to low and simmer, uncovered, for 35 to 40 minutes.

Chili Iii

Ingredients

• Servings: 12
• 1 1/2 tablespoons butter
• 1 cup chopped onion
• 2 stalks celery, thinly sliced
• 4 cups cooked, chopped turkey meat
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 2 (14.5 ounce) cans chicken broth
• 1 (11 ounce) can corn, drained
• 2 (4 ounce) cans chopped green chile peppers
• 4 teaspoons ground cumin
• 1/2 teaspoon hot pepper sauce, or to taste
• 1 cup shredded monterey jack cheese
• 2 tablespoons chopped fresh parsley

Recipe

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


• in a large saucepan over medium heat, melt butter. add onion and celery; cook until the onion is translucent. put the turkey, beans, chicken broth, corn and green chilies into the pot. season with cumin and hot pepper sauce. cover and cook for 15 to 20 minutes.
• ladle chili into bowls and garnish with shredded cheese and chopped parsley.

This And That Bbq Sauce

Ingredients

• Servings: 2
• 1/2 cup ketchup
• 1/2 cup brown sauce
• 6 tablespoons lemon juice
• 1/4 cup balsamic vinegar
• 1/4 cup vinegar
• 1/4 cup worcestershire sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon dry mustard

Recipe

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


• in a medium saucepan over low heat, mix the ketchup, brown sauce, lemon juice, balsamic vinegar, vinegar, and worcestershire sauce. blend in the brown sugar and dry mustard until dissolved. simmer 10 minutes, until thickened. remove from heat, and allow to cool before using on meats as desired.

This And That Bbq Sauce

Ingredients

• Servings: 2
• 1/2 cup ketchup
• 1/2 cup brown sauce
• 6 tablespoons lemon juice
• 1/4 cup balsamic vinegar
• 1/4 cup vinegar
• 1/4 cup worcestershire sauce
• 2 tablespoons brown sugar
• 1/2 teaspoon dry mustard

Recipe

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


• in a medium saucepan over low heat, mix the ketchup, brown sauce, lemon juice, balsamic vinegar, vinegar, and worcestershire sauce. blend in the brown sugar and dry mustard until dissolved. simmer 10 minutes, until thickened. remove from heat, and allow to cool before using on meats as desired.

zesty barbeque marinade

Ingredients

• Servings: 2
• 1 cup barbeque sauce
• 1/2 cup steak sauce
• 1/2 (12 fluid ounce) can or bottle
• 1/2 cup
• 3 tablespoons worcestershire sauce
• 2 tablespoons crushed garlic
• 2 tablespoons seasoned salt
• 2 tablespoons ground black pepper
• 2 tablespoons dried minced onion
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 2 tablespoons habanero hot sauce
• 3 teaspoons curry powder
• 2 tablespoons red pepper flakes
• 2 tablespoons brown sugar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large bowl, mix together the barbeque sauce, steak sauce, , , worcestershire sauce, garlic, seasoned salt, black pepper, dried onion, basil, oregano, habanero hot sauce, curry powder, red pepper flakes, and brown sugar.
• cover the bottom of a 9x13 inch baking dish with approximately 1/2 the marinade. place desired meat in the dish, and cover with remaining mixture. cover, and marinate in the refrigerator at least 6 hours before grilling as desired.

teriyaki marinade with ginger and garlic

Ingredients

• Servings: 10
• 1/2 cup soy sauce
• 1/4 cup red vinegar
• 1/4 cup
• 2 tablespoons honey
• 1 tablespoon fresh ginger root, finely chopped
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• in a medium bowl, mix soy sauce, red vinegar, , honey, fresh ginger root, garlic and crushed red pepper flakes. place in an appropriately sized sealed container with desired type of meat. shake well to coat. allow meat to marinate in the mixture at least two hours before cooking.

Mustard Glazed Corned Beef

Ingredients

• Servings: 10
• 1 (5 1/2 pound) corned beef brisket
• 2 tablespoons pickling spice
• 1/2 cup light corn syrup
• 2 teaspoons prepared yellow mustard, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• preheat the oven to 350 degrees f (175 degrees c).
• place the corned beef brisket into a dutch oven, and season with pickling spice. fill with enough water to cover the roast, and place the lid on.
• bake for 2 1/2 hours in the preheated oven. then, remove it from the dutch oven and place on a broiler pan. preheat the oven's broiler.
• while the meat is roasting, mix together the corn syrup and mustard in a small saucepan. bring to a boil, and cook over medium heat until slightly thickened, about 5 minutes.
• spread the mustard glaze over the roast, and broil for 5 to 7 minutes, until the glaze is shiny.

Sambusa

Ingredients

• Servings: 2
• 1 (14 ounce) package spring roll wrappers
• 2 tablespoons olive oil
• 2 pounds ground beef
• 1 leek, chopped
• 2 teaspoons ground cumin
• 2 teaspoons ground cardamom
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1 tablespoon water, or as needed
• 1 quart oil for frying

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• heat olive oil in a large skillet over medium heat. add onions, leek and garlic, and cook, stirring until the onions are transparent. add ground beef, and cook until about halfway done. season with cumin, cardamom, salt and pepper. mix well, and continue cooking until beef has browned.
• in a small dish or cup, mix together the flour and water to make a thin paste. using one wrapper at a time, fold into the shape of a cone. fill the cone with the meat mixture, close the top, and seal with the paste. repeat until wraps or filling are used up.
• heat the oil to 365 degrees f ( 170 degrees c) in a deep-fryer or deep heavy pot. there should be enough oil to submerge the wraps. fry the sambusa a few at a time until golden brown. remove carefully to drain on paper towels.

greek traditional turkey with chestnut and pine nut stuffing

Ingredients

• Servings: 12
• 1 cup chestnuts
• 2/3 cup butter
• 1/4 cup orange juice
• 1/4 cup tangerine juice
• 2/3 cup lemon juice
• 1 (10 pound) whole turkey
• salt and ground black pepper to taste
• 1/2 pound ground beef
• 1/2 pound ground lamb
• 1/4 cup chopped onion
• 1/2 cup uncooked instant rice
• 1/4 cup pine nuts
• 1/4 cup raisins (optional)
• 1/3 cup butter
• 1/2 cup chicken broth
• 2 tablespoons
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

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

Ready Time: 4 hrs 45 mins


• preheat oven to 325 degrees f (165 degrees c).
• make a small incision on sides of each chestnut, and place in a skillet over medium heat. cook, stirring often, until toasted. remove from heat, peel, and chop.
• melt 2/3 cup butter in a saucepan, and mix in the orange juice, tangerine juice, and lemon juice. rub the turkey inside and out with the mixture, reserving some for basting. season turkey with salt and pepper.
• in a large skillet over medium heat, cook the ground beef, ground lamb, and onion until beef and lamb are evenly brown and onion is tender. drain grease. mix in the rice. stir in the chestnuts, pine nuts, raisins, 1/3 cup butter, broth, and . season with 1 teaspoon salt and 1/2 teaspoon pepper. continue cooking until all liquid has been absorbed. stuff all turkey cavities with the mixture, and tie in place with kitchen twine.
• place turkey on a rack in a roasting pan, and loosely cover breast and thighs with aluminum foil. pour about 1/4 inch water into the bottom of the pan. maintain this level of water throughout cook time. roast turkey in the preheated oven 3 to 4 hours, brushing occasionally with remaining butter and juice mixture. increase oven temperature to 400 degrees f (200 degrees c) during final hour of roasting, and remove foil. cook turkey to a minimum internal temperature of 180 degrees f (82 degrees c).

grecian lamb caesar salad

Ingredients

• Servings: 6
• 1 pound boneless lamb meat, cut into bite-sized pieces
• 5 cups romaine lettuce - washed, dried and torn into bite-sized pieces
• 1 cup canned garbanzo beans, drained
• 1/2 cup sliced red onion
• 1/2 cup bottled caesar salad dressing
• 1/2 cup crumbled feta cheese

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 40 mins


• preheat the oven broiler.
• arrange lamb meat on a medium baking sheet, and broil 8 to 12 minutes, turning once, to an internal temperature of 160 degrees f (63 degrees c). remove from heat, and cool.
• in a large bowl, toss cooked lamb with romaine lettuce, garbanzo beans, red onion, and caesar salad dressing. top with feta cheese.

Potato Skins

Ingredients

• Servings: 40
• 5 large baking potatoes
• 4 cups shredded gouda cheese
• 3 chopped green onions
• 1 pound pepperoni sausage sticks, quartered and diced

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• bake potatoes in the preheated oven 1 hour, or until tender. remove from heat.
• lower oven temperature to 350 degrees f (175 degrees c).
• cut baked potatoes in half. scoop out potato, leaving a small layer on the skins. cut halves into four strips. place strips on a medium baking sheet.
• sprinkle 1 cup gouda cheese thinly over potato strips. top with pepperoni, followed by green onions and remaining gouda cheese.
• bake topped potato strips in the 350 degrees f (175 degrees c) oven 30 minutes, or until cheese is bubbly and lightly browned.

Easy Roast Leg Of Lamb

Ingredients

• Servings: 4
• 1 (4 pound) leg of lamb, deboned and tied
• 1 tablespoon ground black pepper
• 1 teaspoon salt
• 5 cloves garlic, cut into slivers
• 2 sprigs fresh rosemary
• 1 (15 ounce) can tomato sauce

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 375 degrees f (190 degrees c).
• rub the leg of lamb all over with salt and pepper. use a small knife to make punctures in the lamb about 1 inch apart. press slivers of garlic into each hole so that they are about 1/2 inch below the surface. place the meat in a roasting pan. you can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. pour the can of tomato sauce over the whole thing.
• bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees f (160 degrees c), and continue roasting until the internal temperature of the meat is at least 160 degrees f (70 degrees c), about 15 minutes. if you want the meat well done, wait until the internal temperature reaches 170 degrees f (75 degrees c).

To-die-for Chicken Pot Pie

Ingredients

• Servings: 1
• 6 carrots, chopped
• 6 stalks celery, chopped
• 1 cup fresh or frozen peas
• 1 cup fresh or frozen green beans, thawed
• 1 cup corn kernels
• 1 yellow onion, diced
• 1 cup quartered red potatoes
• 3 cups chicken broth
• 1 teaspoon thyme
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 (.87 ounce) packages dry chicken gravy mix
• 4 cups water
• 1 (15 ounce) package double crust ready-to-use pie crusts (such as pillsbury®)
• 1 whole roasted chicken, bones and skin removed, meat shredded
• 1/4 cup butter, cut into pieces
• 1 egg
• 1/4 cup milk

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 425 degrees f (220 degrees c). place a baking sheet on the a rack on which you'll bake the pie.
• combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. drain the vegetables and set aside.
• place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. set gravy aside and allow to continue to thicken as it cools.
• press one of the pie crusts into the bottom of a 9-inch pie dish. spoon a layer of gravy (about 1/3 cup) into the crust. layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. pour the rest of the gravy slowly over the filling until gravy is visible at the top. scatter butter pieces over the filling; top with second crust. seal the 2 crusts together and crimp with a fork.
• whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. pierce the top crust several times to vent steam.
• bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.

venison gyros

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 1/2 tablespoons ground cumin
• 1 tablespoon minced garlic
• 2 teaspoons dried marjoram
• 2 teaspoons ground dried rosemary
• 1 tablespoon dried oregano
• 1 tablespoon red vinegar
• salt and pepper to taste
• 3 pounds venison, cut into 1/4 thick strips
• 1 (12 ounce) package pita breads, warmed

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 2 hrs 45 mins


• whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red vinegar, salt, and pepper in a large glass or ceramic bowl. add the venison strips, and toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours.
• heat a large skillet over medium-high heat. cook the venison strips, a half pound at a time, until the venison has browned on the outside and is no longer pink on the inside, about 8 minutes. pile the meat warmed pitas to serve.

chili-flavored turkey stew with hominy and tomatoes

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 large onion, cut into medium dice
• 1/2 red bell pepper, stemmed, seeded and cut into small dice
• 3 large garlic cloves, minced
• 1/4 cup chili powder
• 1 (14.5 ounce) can diced tomatoes
• 1 (14.5 ounce) can chicken broth
• 2 cups canned hominy, drained
• 4 cups leftover turkey meat, pulled into large pieces
• salt and pepper, to taste
• 2 tablespoons minced fresh cilantro

Recipe

• heat oil in a large, deep saute pan over medium-high heat. add onion and bell pepper; cook until soft and golden, about 5 minutes. add garlic and chili powder; continue to cook until fragrant, 1 to 2 minutes longer. add tomatoes, broth and hominy; bring to simmer. reduce heat to low and simmer, partially covered, about 10 minutes, to blend flavors. add turkey, salt and pepper. simmer until heated through, about 5 minutes. stir in cilantro. serve with tortilla or corn chips if you like.

healthier brown sugar meatloaf

Ingredients

• Servings: 8
• 3 tablespoons packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup low-fat (1%) milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup whole wheat bread crumbs
• 1/4 cup chopped parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5-inch loaf pan.
• press brown sugar in the bottom of prepared loaf pan and spread ketchup over sugar.
• mix ground beef, milk, eggs, salt, ground pepper, onion, ginger, bread crumbs, and parsley thoroughly in a mixing bowl. shape into a loaf and place on top of ketchup.
• bake in 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).

How To Make Bordelaise Sauce

Ingredients

• Servings: 1
• 1 teaspoon butter
• 4 large shallots, peeled and sliced
• 1 pinch salt
• 1 cup red
• 2 cups veal stock
• salt and freshly ground black pepper to taste

Recipe

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


• place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. stir occasionally. add red and bring to a simmer.
• reduce heat to low; cook until is nearly evaporated and pan juices are thick and slightly syrupy. watch carefully, mixture burns easily. add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
• pour sauce through a fine mesh strainer set over a container. tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. season sauce to taste with salt and black pepper.

chili-flavored turkey stew with hominy and tomatoes

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 large onion, cut into medium dice
• 1/2 red bell pepper, stemmed, seeded and cut into small dice
• 3 large garlic cloves, minced
• 1/4 cup chili powder
• 1 (14.5 ounce) can diced tomatoes
• 1 (14.5 ounce) can chicken broth
• 2 cups canned hominy, drained
• 4 cups leftover turkey meat, pulled into large pieces
• salt and pepper, to taste
• 2 tablespoons minced fresh cilantro

Recipe

• heat oil in a large, deep saute pan over medium-high heat. add onion and bell pepper; cook until soft and golden, about 5 minutes. add garlic and chili powder; continue to cook until fragrant, 1 to 2 minutes longer. add tomatoes, broth and hominy; bring to simmer. reduce heat to low and simmer, partially covered, about 10 minutes, to blend flavors. add turkey, salt and pepper. simmer until heated through, about 5 minutes. stir in cilantro. serve with tortilla or corn chips if you like.

To-die-for Chicken Pot Pie

Ingredients

• Servings: 1
• 6 carrots, chopped
• 6 stalks celery, chopped
• 1 cup fresh or frozen peas
• 1 cup fresh or frozen green beans, thawed
• 1 cup corn kernels
• 1 yellow onion, diced
• 1 cup quartered red potatoes
• 3 cups chicken broth
• 1 teaspoon thyme
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 (.87 ounce) packages dry chicken gravy mix
• 4 cups water
• 1 (15 ounce) package double crust ready-to-use pie crusts (such as pillsbury®)
• 1 whole roasted chicken, bones and skin removed, meat shredded
• 1/4 cup butter, cut into pieces
• 1 egg
• 1/4 cup milk

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 425 degrees f (220 degrees c). place a baking sheet on the a rack on which you'll bake the pie.
• combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. drain the vegetables and set aside.
• place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. set gravy aside and allow to continue to thicken as it cools.
• press one of the pie crusts into the bottom of a 9-inch pie dish. spoon a layer of gravy (about 1/3 cup) into the crust. layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. pour the rest of the gravy slowly over the filling until gravy is visible at the top. scatter butter pieces over the filling; top with second crust. seal the 2 crusts together and crimp with a fork.
• whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. pierce the top crust several times to vent steam.
• bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.

How To Make Bordelaise Sauce

Ingredients

• Servings: 1
• 1 teaspoon butter
• 4 large shallots, peeled and sliced
• 1 pinch salt
• 1 cup red
• 2 cups veal stock
• salt and freshly ground black pepper to taste

Recipe

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


• place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. stir occasionally. add red and bring to a simmer.
• reduce heat to low; cook until is nearly evaporated and pan juices are thick and slightly syrupy. watch carefully, mixture burns easily. add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
• pour sauce through a fine mesh strainer set over a container. tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. season sauce to taste with salt and black pepper.

healthier brown sugar meatloaf

Ingredients

• Servings: 8
• 3 tablespoons packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup low-fat (1%) milk
• 2 eggs
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup whole wheat bread crumbs
• 1/4 cup chopped parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x5-inch loaf pan.
• press brown sugar in the bottom of prepared loaf pan and spread ketchup over sugar.
• mix ground beef, milk, eggs, salt, ground pepper, onion, ginger, bread crumbs, and parsley thoroughly in a mixing bowl. shape into a loaf and place on top of ketchup.
• bake in 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).

fat sam's meaty melted man dip - is it football season, yet???

Ingredients

• Servings: 10
• 1 pound lamb breakfast sausage
• 2 (1.25 ounce) packages taco seasoning mix, divided
• 3 cups water, divided
• 2 pounds processed cheese food, cubed
• 1 tablespoon louisiana-style hot sauce

Recipe

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


• heat a large skillet over medium-high heat. cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain in a colander and discard grease. transfer sausage to a large saucepan.
• stir 1 package taco seasoning into sausage and cook over medium heat until fragrant, about 5 minutes. add 2 cups water and remaining package taco seasoning. stir until seasoning is dissolved; simmer for 5 minutes more. reduce heat to low.
• gradually add cheese food, stirring until cheese is evenly melted, 5 to 7 minutes. mix hot sauce into melted cheese mixture. if the mixture becomes too thick, add remaining 1 cup water, as needed.

roasted turkey legs

Ingredients

• Servings: 3
• 3 stalks celery stalks, cut in thirds
• 3 turkey legs
• 6 tablespoons butter
• salt to taste
• 1/2 cup water, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• preheat the oven to 350 degrees f (175 degrees c). rinse the turkey legs and pat dry.
• stand the turkey legs upright (as if the turkey were standing). press a knife downward into the deep tissue, creating 2 or 3 long pockets. press a piece of celery into each opening. pull back the skin on the legs, rub with butter, and season with a little salt. put the skin back into place, rub with more butter, and season lightly with salt. lay the legs in a roasting pan.
• roast uncovered for 1 1/2 to 2 hours, until the legs are golden brown and the internal temperature is 180 degrees f (82 degrees c) when taken with a meat thermometer. add more water if needed while roasting, and baste occasionally with the juices or butter.

zippy and tangy turkey rice soup

Ingredients

• Servings: 10
• 1 leftover turkey carcass, broken into pieces
• 1 large onion, chopped
• 1 tablespoon chopped celery leaves, or to taste
• 2 bay leaves
• 1 tablespoon butter
• 28 baby carrots, quartered
• 3 stalks celery, chopped
• 2 (14.5 ounce) cans stewed tomatoes with juice
• 1 cup long-grain rice
• 10 green beans, cut into bite-size pieces
• 2 cubes chicken bouillon
• 1 tablespoon dried marjoram
• 1 teaspoon dried thyme
• 2 sprigs fresh rosemary
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 (15.25 ounce) can whole kernel corn, drained

Recipe

Preparation Time: 35 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 5 mins


• place turkey carcass pieces into a large soup pot and cover with cold water. stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. simmer for 2 hours. strain broth and pour back into soup pot. pick turkey meat from the carcass and chop meat into bite-size pieces.
• heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. mix in chopped turkey meat.
• bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. remove and discard rosemary sprigs; stir corn into soup. adjust salt, cayenne pepper, and black pepper to taste. lay a paper towel on top of soup to absorb excess oil, if desired.

grilled game hens with blood orange and rosemary

Ingredients

• Servings: 2
• 2 cornish game hens
• 2 tablespoons olive oil
• 1 blood orange, juiced
• 1 teaspoon chopped fresh rosemary
• 6 sprigs fresh rosemary
• 1 tablespoon asian chili garlic sauce
• salt and freshly ground black pepper to taste

Recipe

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


• place game hens in a large bowl; drizzle hens with olive oil and blood orange juice. sprinkle with chopped rosemary and rosemary sprigs. add asian chili paste to hens; season with salt and pepper. stir chickens in the seasonings and juice to coat. use your fingers to loosen the skin over the breasts and spread a little of the marinade under the skin.
• refrigerate with breast sides down for 2 hours to marinate.
• preheat outdoor grill (preferably charcoal) for medium heat (one layer of coals). drain chickens and discard marinade.
• place chickens with breast sides down grill and cover with grill lid with the vents open. cook until breast sides are evenly browned, 7 to 10 minutes. flip chickens and cook on their backs with cover (vents open) until the juices run clear, hip joints move easily, and meat is no longer pink inside. an instant-read meat thermometer inserted into the thickest part of a thigh reads at least 160 degrees f (70 degrees c), 30 to 35 more minutes.
• close the grill vents on the lid halfway. flip chickens back breasts, close lid, and cook for 2 to 3 more minutes.

leftover chicken a la king

Ingredients

• Servings: 4
• 1 cup diced, cooked chicken meat
• 1 (10 ounce) package frozen mixed vegetables, thawed
• 1 1/2 cups chicken broth
• 2 teaspoons cornstarch
• 1 (5 ounce) can evaporated milk
• salt and pepper to taste

Recipe

• combine chicken, vegetables and broth or in a medium saucepan over medium low heat. stir all together and let simmer until heated through.
• in a small bowl beat cornstarch into evaporated milk and add to chicken mixture. reduce heat to low and cook, stirring constantly, until thickened. season with salt and pepper to taste, unless leftover chicken has enough of its own seasoning already. serve hot.

leftover chicken a la king

Ingredients

• Servings: 4
• 1 cup diced, cooked chicken meat
• 1 (10 ounce) package frozen mixed vegetables, thawed
• 1 1/2 cups chicken broth
• 2 teaspoons cornstarch
• 1 (5 ounce) can evaporated milk
• salt and pepper to taste

Recipe

• combine chicken, vegetables and broth or in a medium saucepan over medium low heat. stir all together and let simmer until heated through.
• in a small bowl beat cornstarch into evaporated milk and add to chicken mixture. reduce heat to low and cook, stirring constantly, until thickened. season with salt and pepper to taste, unless leftover chicken has enough of its own seasoning already. serve hot.

Bean Chicken Chili

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) can tomatillos, drained and chopped
• 1 (16 ounce) can diced tomatoes
• 1 (7 ounce) can diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 2 ears fresh corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can beans
• 1 pinch salt and black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat oil, and cook onion and garlic until soft.
• stir in broth, tomatillos, tomatoes, chilies, and spices. bring to a boil, then simmer for 10 minutes.
• add corn, chicken, and beans; simmer 5 minutes. season with salt and pepper to taste.

braseltouille - meatatarian ratatouille

Ingredients

• Servings: 6
• 1 pound spicy ground sausage
• 1 tablespoon sausage drippings
• 1 green bell pepper, chopped
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 zucchini, halved lengthwise and sliced
• 3 yellow squash, halved lengthwise and sliced
• 1 (14.5 ounce) can diced tomatoes
• 1 tablespoon italian seasoning
• salt and ground black pepper to taste
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• cook and stir sausage in a large skillet over medium heat until sausage is crumbly and no longer pink, about 10 minutes; drain excess grease, reserving 1 tablespoon of the pan drippings. transfer drained sausage to a large bowl and set aside. cook and stir green bell pepper, onion, and garlic in the pan drippings until green pepper is soft, about 8 minutes; transfer to bowl containing sausage.
• swirl olive oil in the hot skillet and cook and stir zucchini and yellow squash in hot oil until slightly softened, about 8 minutes; stir in tomatoes and italian seasoning. season with salt and black pepper. bring the mixture to a boil and simmer until squash are tender, 10 to 15 more minutes.
• stir sausage and vegetables into skillet, raise heat to high, and bring mixture to a boil. reduce heat to medium and cook, stirring often, until the liquid has reduced, about 15 minutes. spread the mixture into a 9x13-inch baking dish and sprinkle cheddar cheese over the top.
• bake in the preheated oven until the mixture is bubbly and the cheese has melted and begun to brown, 25 to 30 minutes.

sausage biscuits and gravy

Ingredients

• Servings: 4
• 1 (19 ounce) can southern-style flaky refrigerated biscuits (such as pillsbury grands®)
• 1 (16 ounce) package maple-flavored breakfast sausage
• 3 tablespoons all-purpose flour, or as needed
• 1 (12 ounce) can evaporated milk
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon butter

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• arrange biscuits about 1 1/2 inches apart on a baking sheet.
• bake in the preheated oven until golden brown, 13 to 17 minutes. slice cooked biscuits in half crosswise and keep warm.
• while biscuits are baking, crumble sausage into a large skillet over medium heat; cook, breaking meat apart, until no longer pink inside, about 10 minutes. sprinkle sausage and pan drippings with flour and cook and stir until sausage is coated, about 1 more minute. reduce heat to medium-low.
• pour evaporated milk into sausage mixture, followed by milk; stir until thoroughly combined. bring to a simmer, stirring constantly, and cook until gravy is your desired thickness, 3 to 5 minutes. season with salt and ground black pepper. stir butter into gravy until melted. stir in more flour if gravy isn't thick enough.
• place biscuits with cut sides up on serving plates; top with sausage gravy.

mustard cream bbq chicken

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons onion powder
• 1 1/2 teaspoons sea salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/4 teaspoon fresh ground black pepper
• 1 large whole skinless boneless chicken breast
• 2 tablespoons dijon mustard
• 2 tablespoons heavy cream
• 2 tablespoons barbeque sauce
• 1/2 teaspoon ground dried rosemary
• 1/2 teaspoon minced garlic
• 2 slices bacon, or more to taste
• 1/2 cup dry , divided

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 1 hr 50 mins


• whisk olive oil, onion powder, sea salt, paprika, garlic powder, and black pepper together in a bowl to make the marinade.
• place chicken in a large bowl. pour marinade over the chicken. marinate in refrigerator at least 1 hour.
• preheat oven to 400 degrees f (200 degrees c).
• whisk dijon mustard, heavy cream, barbeque sauce, rosemary, and garlic together in a bowl.
• heat a large skillet over medium-high heat. cook the bacon in the pan until browned, about 2 minutes per side. remove bacon to a paper towel-lined plate, reserving bacon drippings in the skillet.
• remove chicken from marinade, shaking to remove any excess moisture. discard marinade.
• cook the chicken in the bacon drippings until browned, about 3 minutes per side. brush the mustard sauce over both sides of the chicken; cook another 2 minutes per side. pour about half the over the chicken; allow the mixture to simmer until the reduces, about 10 minutes.
• remove chicken to a baking dish; top with the bacon and remaining .
• bake in preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove from oven and allow to rest about 5 minutes before slicing to serve.

chicken verde sandwiches

Ingredients

• Servings: 6
• 2 pounds frozen boneless chicken breast
• 10 ounces prepared pizza sauce
• 1 cup salsa verde (such as herdez®)
• 1/2 cup sour cream
• 6 kaiser rolls
• 6 ounces shredded cheddar cheese
• 6 ounces sour cream
• 12 dashes hot sauce, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• combine the frozen boneless chicken breast, prepared pizza sauce, and salsa verde in a slow cooker. cover the cooker, and cook on low 8 to 10 hours.
• use 2 forks to pull the chicken meat apart until completely shredded. stir 1/2 cup sour cream into the chicken mixture. place the chicken mixture the rolls. top each sandwich with 1 ounce shredded cheddar cheese, 1 ounce sour cream, and 2 dashes hot sauce to serve