Mahogany Lamb Chops

Ingredients

• Servings: 4
• 4 teaspoons teriyaki sauce or marinade
• 2 teaspoons molasses
• 4 lamb chops
• cooking spray

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 55 mins


• mix teriyaki sauce and molasses in a bowl until well combined and place lamb chops in the mixture; turn chops to coat with marinade. allow to stand at least 30 minutes (longer for better flavor).
• spray a skillet with cooking spray and place over medium heat. cook the lamb chops until the juices run clear and the chops are browned and no longer pink inside, about 10 minutes per side. an instant-read meat thermometer inserted into the thickest part of a chop should read 160 degrees f (70 degrees c).

Hot Blc's

Ingredients

• Servings: 18
• 6 slices bacon
• 3 tomatoes
• 9 medium slices onion
• 6 slices processed american cheese
• 18 slices sourdough bread

Recipe

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


• preheat the broiler.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown but still soft. drain, slice into thirds and set aside.
• slice each tomato into 6 slices, then halve the slices. halve the onion slices. cut the cheese slices into thirds.
• on a large baking sheet, arrange the bread slices in a single layer. top with cheese, tomato, onion and bacon.
• broil 5 minutes, or until the bacon is golden brown.

Paleo Maryland Crab Cakes

Ingredients

• Servings: 6
• 1 large egg
• 2 tablespoons mayonnaise
• 1 teaspoon dijon mustard
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon hot pepper sauce (such as tabasco®)
• 1/4 teaspoon lemon juice
• 1 1/2 teaspoons seafood seasoning, such as old bay™
• ground black pepper to taste
• 1 pound fresh lump crabmeat
• 1/4 cup almond flour
• 1 tablespoon finely diced red pepper
• 2 teaspoons sliced green onion
• 1 tablespoon chopped fresh parsley
• 1/3 cup almond flour

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• grease a baking sheet.
• whisk together egg, mayonnaise, dijon mustard, worcestershire sauce, hot sauce, lemon juice, seafood seasoning, and black pepper in a bowl.
• place crab meat in a separate bowl and pour egg and mayonnaise mixture in; gently combine with hands. mix in 1/4 cup almond flour, peppers, green onions, and parsley.
• form mixture into 6 patties. place 1/3 cup almond flour in a shallow bowl. dredge each cake in almond flour and set on prepared sheet pan; refrigerate for at least 1 hour.
• preheat oven to 400 degrees f (200 degrees c).
• bake crab cakes in the oven until golden brown, 15 to 20 minutes.

ponchos

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 onion, chopped
• 6 (6 inch) french sandwich rolls
• 1 (15 ounce) jar processed cheese sauce (such as cheez whiz®)
• 1/4 cup ketchup

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat an oven to 350 degrees f (175 degrees c).
• combine ground beef and onion in a large skillet over medium-high heat. cook and stir until meat is well browned and onion is soft. drain grease.
• cut each french roll into quarters. spread the processed cheese sauce on cut sides of each piece; place on a baking sheet. evenly spoon the cooked beef the cheese topped rolls. top each roll with a dab of ketchup.
• bake in preheated oven until rolls are crisp and filling is hot, about 20 minutes.

Seafood Dip I

Ingredients

• Servings: 5
• 1 1/2 cups cocktail sauce
• 3/4 cup imitation crabmeat
• 1 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a bowl, mix the cocktail sauce and crabmeat.
• place block of cream cheese on serving dish, and pour cocktail sauce mixture over the top.

julie's sheperd's pie

Ingredients

• Servings: 4
• 3 medium potatoes, coarsely chopped
• 1 cup coarsely chopped fresh cauliflower
• 1/2 cup milk
• 1 beef bouillon cube
• 1/4 cup warm water
• 1 pound beef stew meat, cut into small pieces
• 3 strips bacon, chopped
• 3/4 cup chopped carrot
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tomato, chopped
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs 20 mins

Ready Time: 8 hrs 40 mins


• bring a pot of water to a boil; add the potatoes and cauliflower and cook at a boil until soft, about 20 minutes. drain and transfer to a large bowl. pour the milk over the mixture and mash with a potato masher until smooth.
• crumble the beef bouillon cube into the water; whisk until the bouillon is dissolved. pour into a slow cooker. add the stew meat, bacon, carrot, onion, garlic, and tomato to the slow cooker. spread the mashed cauliflower and potato mixture over the meat and vegetable mixture. sprinkle the cheddar cheese over the top.
• set the slow cooker to low and cook for 8 hours, or, if you prefer, at high for 4 hours.

Colorado Green Chili (chile Verde)

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 1/2 pounds cubed lamb stew meat
• salt and pepper to taste
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 cups chopped, roasted green chiles
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 1/2 cups tomatillo salsa
• 5 cups chicken broth
• 1/2 teaspoon dried oregano
• 1 pinch ground cloves

Recipe

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

Ready Time: 1 hr 35 mins


• heat the olive oil in a dutch oven or large pot over medium-high heat. season the lamb with salt and pepper to taste, then place into the hot oil. cook until golden brown on all sides, about 7 minutes. once browned, remove the lamb and set aside. reduce heat to medium, and stir in the onion and garlic. cook and stir until the onion has softened and turned translucent, about 5 minutes.
• return the lamb to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. season with oregano and clove. bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• after 20 minutes, remove 2 cups of the soup (ensure there are no lamb cubes in it), and pour into a blender. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree until smooth, then pour back into the cooking pot. this will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. continue to simmer, stirring occasionally until the lamb is very tender, at least 35 minutes more.

Burgers

Ingredients

• Servings: 8
• 2 pounds ground meat
• 1 small onion, minced
• 1 teaspoon caraway seeds
• 1/2 bunch fresh thyme
• 1 egg
• 1 teaspoon lemon zest
• salt and ground black pepper to taste
• 1/4 cup bread crumbs, or as needed
• 1 tablespoon vegetable oil
• 8 sandwich buns, split
• 8 leaves lettuce
• 8 thick slices tomato

Recipe

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


• mix the , onion, caraway seed, thyme, egg, and lemon zest together in a bowl; season with salt and pepper. if mixture is too wet and sticky add breadcrumbs. shape the mixture into 8 balls and flatten.
• heat the oil in a skillet over medium heat; cook the burgers in the hot oil until the burgers are cooked through and no longer pink in the middle, 5 to 7 minutes per side for well done. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c). serve the burgers on the split buns with lettuce and tomato.

Tortilla Soup Iii

Ingredients

• Servings: 8
• 1/2 pound ground beef
• 2 teaspoons chopped onions
• 6 2/3 cups chicken broth
• 1 (28 ounce) can crushed tomatoes
• 1 1/2 teaspoons ground cumin
• 1/2 clove garlic, minced
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon chili powder
• salt and pepper to taste
• 3 tablespoons cornstarch
• 1 cup cold water
• 2 (15 ounce) cans creamed corn
• 1 1/2 cups shredded american cheese
• 5 (6 inch) corn tortillas, cut into 1/2 inch strips

Recipe

• in a large skillet over medium high heat, combine the ground beef and onions and saute for 5 minutes, or until beef is browned. drain excess fat and set meat aside.
• in a large pot over high heat, combine the broth, tomatoes, cumin and garlic. add the cayenne pepper, chili powder and salt and pepper to taste. bring to a boil and reduce heat to medium low.
• in a small bowl, combine the cornstarch with the water, stirring well until the cornstarch is dissolved. add slowly to the soup, stirring constantly, to thicken.
• add the reserved meat, corn and cheese to the soup and stir well. finally, add the tortilla strips and allow to heat through.

italian gravy

Ingredients

• Servings: 12
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, diced
• 1 clove garlic, minced
• 4 pounds lamb shoulder roast
• 1/2 cup
• 3 cups water
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 tablespoons garlic powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 (28 ounce) cans tomato puree
• 6 cups water
• 1/4 cup sugar

Recipe

Preparation Time: 45 mins Cook Time: 5 hrs

Ready Time: 5 hrs 45 mins


• heat olive oil in a large stock pot over medium heat. saute onions and garlic until lightly browned. place lamb shoulder in pot, and pour in 1/2 cup and 3 cups water. in a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. sprinkle 1/4 of spice mixture over lamb. cover, and cook for 30 minutes turning occasionally. add water periodically if needed.
• pour in tomato puree. fill cans with water, and pour in (about 6 cups). stir in remaining spice mixture and the sugar. when liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. stir occasionally, and adjust seasonings to taste.

Old-fashioned Chicken And Slick Dumplings

Ingredients

• Servings: 4
• 4 pounds boneless, skinless chicken meat
• 2 small carrots, sliced
• 3 sweet potatoes, peeled and cubed
• 3 irish potatoes, cubed
• 5 small onions
• 5 cups water
• salt to taste
• ground black pepper to taste
• 1 bay leaf
• 3 stalks celery tops
• 1 pinch cayenne pepper
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 4 tablespoons rendered chicken fat

Recipe

• place chicken in a large pot. add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. cover with water, and cook until done. discard bay leaf. add vegetables, and continue cooking until vegetables are nearly done.
• meanwhile, make the dumplings. mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. mix in enough water to make a stiff dough. divide dough into three parts. roll out, and cut into squares.
• add 1/3 dumplings to simmering chicken, and cook 5 minutes. add another third, and cook 5 minutes more. add the remaining third, and cook 5 minutes longer. serve.

Colette's Smoked Sausage Fritatta

Ingredients

• Servings: 6
• 1 1/2 cups smoked sausage, sliced
• 1/4 cup diced onion
• 6 eggs
• 1/2 cup milk
• 1/4 cup sour cream
• salt and pepper to taste
• 1 1/2 cups shredded cheddar cheese, divided

Recipe

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


• preheat an oven to 400 degrees f (200 degrees c).
• cook the sausage and onion in an oven-proof skillet over medium heat until the sausage has browned, about 10 minutes. drain excess grease from the skillet. whisk together the eggs, milk, sour cream, salt, and pepper. sprinkle the sausage with 1 cup of the cheddar cheese, then pour the egg mixture overtop.
• bake in the preheated oven until a knife inserted into the center comes out clean, about 18 minutes. sprinkle with the remaining cheddar cheese, and return to the oven until the cheese has melted. cut into wedges to serve.

lisa's jerk chicken

Ingredients

• Servings: 8
• 1 cup orange juice
• 1 cup vinegar
• 1/2 cup olive oil
• 1/2 cup soy sauce
• 1 lime, juiced
• 3 onions, chopped
• 6 scotch bonnet chiles, chopped (wear gloves)
• 8 cloves garlic, chopped
• 2 tablespoons sugar
• 2 tablespoons dried thyme
• 2 tablespoons ground allspice
• 2 tablespoons salt
• 2 teaspoons ground black pepper
• 1 teaspoon ground cinnamon, or more to taste
• 1 teaspoon ground nutmeg, or more to taste
• 1 teaspoon ground ginger, or more to taste
• 3 pounds bone-in chicken breast halves with skin

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 8 hrs 55 mins


• pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. pulse several times to mix ingredients, then blend until jerk marinade is pureed.
• set 1/2 cup marinade aside in a small bowl and refrigerate. place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. refrigerate chicken in marinade 8 hours to overnight.
• preheat grill for medium-low heat and lightly oil the grate.
• remove chicken from marinade, discarding used marinade. cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees f (70 degrees c), about 30 minutes. baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.

chef john's beef rouladen

Ingredients

• Servings: 2
• 2 (6 ounce) (1/4 inch thick) slices of beef round
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons dijon mustard
• 4 strips bacon
• paprika, or to taste
• 1/2 onion, sliced into half-rings and separated
• 6 dill pickle spears
• 1 tablespoon vegetable oil
• gravy:
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups beef broth
• salt to taste

Recipe

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

Ready Time: 1 hr 50 mins


• place slices of beef on a work surface, season both sides with kosher salt and pepper. spread one side with mustard. place bacon strips on the mustard and sprinkle with paprika. arrange onion slices cross-wise on the beef. then evenly space 3 pickle slices across each slice of beef. keep about an inch of the narrowest end of the beef slice free of toppings to facilitate rolling it up.
• roll each slice of meat, beginning from the wider of the two short ends, working to keep all ingredients inside the roll. rolls should be nice and tight. secure the rolls (seam side down) with 3 loops of butcher's twine, one in the middle and one at each end. trim excess string.
• heat vegetable oil over medium-high heat in a large saucepan. cook beef, turning and browning well on all sides, about 8 minutes. remove meat from pan. reduce heat to medium-low. melt butter in the pan; whisk in the flour, cooking for about 1 minute. pour in cold beef broth and whisk vigorously to combine. raise heat to medium-high and simmer until sauce begins to thicken, about 1 minute.
• transfer beef rolls to pan along with accumulated juices. reduce heat to very low. simmer gently, covered, turning rolls every 20 minutes or so, until beef is tender, about 1 1/2 hours. when the tip of a sharp knife can easily be inserted into the beef roll, the meat is done.
• transfer meat to dish to allow it to rest. raise heat to high and bring cooking liquid to a simmer to thicken slightly to make a gravy, about 1 minute. serve rouladen with gravy.

slow cooker alabama pulled bbq chicken

Ingredients

• Servings: 8
• 1 onion, cut into 1/4-inch thick rings
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon poultry seasoning
• 3 cloves garlic
• 1 (3 pound) whole chicken, skin removed
• 1 tablespoon melted butter, or as needed
• 1/2 cup water
• 1/2 teaspoon liquid smoke flavoring
• sauce:
• 3/4 cup mayonnaise
• 2 tablespoons vinegar
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper

Recipe

Preparation Time: 10 mins Cook Time: 10 hrs

Ready Time: 10 hrs 10 mins


• spread onion out in the bottom of a slow cooker. whisk 3/4 teaspoon salt, 1/2 teaspoon black pepper, paprika, and poultry seasoning together in a small bowl.
• place garlic cloves inside chicken cavity, brush chicken all over with melted butter, and sprinkle paprika mixture all over chicken. place chicken, breast-side up, into slow cooker. pour water into slow cooker and sprinkle liquid smoke over chicken.
• cook on high for 1 hour. reduce heat to low and cook for 8 hours. remove meat from bones, shred meat with two forks, cut onions in half, and return meat and onions to slow cooker.
• while chicken is cooking, whisk mayonnaise, vinegar, sugar, remaining salt, remaining black pepper, and cayenne pepper together in a bowl until sauce is smooth. cover the bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.
• pour 2 to 3 tablespoons sauce over chicken mixture and continue cooking on low for 1 hour.

Barbecued Spareribs

Ingredients

• Servings: 5
• 1 (4 pound) package lamb spareribs, rinsed and patted dry
• salt and ground black pepper to taste
• 1 cup water
• 1 cup sweet chili sauce

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat an oven to 350 degrees f (175 degrees c).
• season the spareribs with the salt and pepper. pour the water into the bottom of a large baking dish and lay the spareribs in the dish; cover with aluminum foil.
• bake in the preheated oven for 30 minutes; pour about half the chili sauce over the meat, cover, and return to oven. brush the ribs with more chili sauce every 5 minutes, and continue cooking until the meat pulls away easily from the bone, about 30 minutes more. serve hot or cold.

head cheese

Ingredients

• Servings: 5
• 6 fresh ham hocks
• 2 pounds veal shank
• salt to taste
• 1/4 cup vinegar
• 1/4 teaspoon ground nutmeg

Recipe

Cook Time: 1 hr

Ready Time: 14 hrs


• place lamb hocks, veal shank and salt in large kettle. cover entirely with water. bring to full boil then reduce heat to slow simmer. cook until fork penetrates meat easily. periodically rearrange meat so it doesn't stick to bottom of kettle. skim off scum which forms on top of water. keep adding boiling water to keep meat covered until done.
• when meat is done, place on large cookie sheet for cooling. strain remaining water into another kettle to remove any small bones and other matter; set aside strained water. place meat on tray and cool. remove all fat and bones. dice remaining meat, skin and soft gristle. add diced meat to strained water. bring to full boil and reduce to very slow simmer. add salt to taste at this time. periodically test mixture to see if it sets by pouring a small amount in a bowl and putting in freezer. mixture is set when it is the consistency of jello. add vinegar and nutmeg and remove from heat.
• ladle into bread pans making sure to distribute meat evenly. fill pans no more than 3/4 full. leave at room temperature until cool then refrigerate overnight. next day, unmold plastic wrap and double wrap in foil. refrigerate until ready to use. to serve, remove any fat from top of loaves and cut into chunks. some prefer more vinegar and salt added at this time.

bhuna gosht

Ingredients

• Servings: 6
• 1/4 cup cooking oil
• 3 pods green cardamom
• 1 pod black cardamom
• 2 bay leaves
• 1 cinnamon stick
• 6 large onions, sliced thin
• 6 cloves garlic
• 1 (1/2 inch) piece fresh ginger root, peeled and julienned
• 2 teaspoons kashmiri red chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• salt, to taste
• 2 tomatoes, pureed
• 2 pounds lamb chops, rinsed and patted dry
• 2 tablespoons water
• 3 green chile peppers, halved lengthwise
• 1/4 cup cilantro leaves, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• heat the oil in a large skillet over medium heat. fry the green cardamom pods, black cardamom pods, bay leaves, and cinnamon stick in the hot oil until aromatic. stir the onions, garlic, and ginger into the mixture. reduce heat to low and continue cooking until the onions are golden brown; season with the red chili powder, turmeric, cumin, and salt. add the tomatoes and continue cooking until the oil separates from the gravy, about 5 minutes more.
• place the lamb chops into the mixture in the skillet and increase heat to medium-low. cook and stir until the lamb is cooked about halfway through and the sauce has created a glaze on the outside of the meat, about 20 minutes. sprinkle the water over the mixture. cover and cook until the lamb is tender, 15 to 20 minutes more. remove the cover and add the green chile peppers and cilantro leaves. increase the heat to high and cook another 3 to 5 minutes. serve hot.

cilantro garlic chicken

Ingredients

• Servings: 4
• 1 (3 inch) piece of fresh ginger, coarsely chopped
• 5 large cloves garlic, coarsely chopped
• 2 teaspoons lemon juice
• 1/4 teaspoon salt
• 2 tablespoons water
• 4 skinless chicken leg quarters, separated into thighs and drumsticks
• 1 tomato, seeded and chopped
• 3 cups lightly packed cilantro leaves and stems
• 2 serrano chiles, or more to taste
• 1 teaspoon tomato paste
• 3/4 teaspoon salt
• 2 tablespoons water
• 3 tablespoons olive oil
• 1 cup plain greek yogurt
• 1 tablespoon water, or as needed (optional)

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 35 mins


• place ginger, garlic, lemon juice, and 1/4 teaspoon salt into a blender; add 2 tablespoons water and blend until smooth. place chicken pieces into a non-metallic bowl and pour ginger mixture over chicken. rub ginger mixture into the meat, cover bowl with plastic wrap, and refrigerate for at least 30 minutes (up to 24 hours).
• in same blender pitcher (without rinsing), place tomato, cilantro leaves and stems, serrano chiles, tomato paste, 3/4 teaspoon salt, and 2 tablespoons water. blend until smooth.
• heat olive oil in a large, heavy nonstick pot with a lid over high heat. when oil is very hot, place chicken pieces with ginger marinade into pot; fry, turning chicken occasionally, until light brown on all sides, about 10 minutes. pour cilantro mixture from blender over chicken. cook, stirring often, until sauce thickens and oil separates, about 10 minutes.
• spoon yogurt into pot, cooking and stirring until yogurt is blended into sauce, 4 to 5 minutes. sauce will be thick and edged with oil. cover, reduce heat to low, and cook until chicken is tender and no longer pink inside, 10 to 15 minutes. if sauce seems too thick, thin with 1 tablespoon water or as needed.

chef john's scotch eggs

Ingredients

• Servings: 6
• oil for frying
• 6 cold large eggs
• 21 ounces bulk italian sausage
• 1/4 teaspoon dry mustard
• 1 pinch freshly grated nutmeg
• 1 pinch cayenne pepper
• 1 cup panko bread crumbs, or as needed
• 1/2 cup all-purpose flour, or as needed
• 2 eggs, beaten

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 50 mins


• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• fill a saucepan with 1/2-inch water; bring to a boil. carefully place cold eggs into saucepan, cover the saucepan with a lid, reduce heat to medium-high, and cook until eggs yolks are soft, about 6 minutes. remove from heat and pour cold water over eggs to halt the cooking process. cool eggs to room temperature in cold water; peel and dry eggs on paper towels.
• mix sausage, mustard, nutmeg, and cayenne pepper together in a bowl. shape into 6 equal-size balls.
• lay a piece of plastic wrap on a flat work surface. place 1 ball of sausage mixture into the center of the plastic wrap, fold the plastic wrap over sausage, and flatten into an 1/8-inch thick oval shape. pull plastic wrap back and place 1 egg in the center of the sausage. pick up plastic wrap, moisten fingertips, and press sausage around egg to cover completely, sealing sausage around egg. repeat with remaining eggs and sausage.
• place bread crumbs in a shallow bowl. pour flour into another shallow bowl. beat remaining 2 eggs in another shallow bowl.
• gently press eggs into flour to coat; shake off excess flour. dip eggs into the beaten egg, then press into bread crumbs. gently toss between your hands so any bread crumbs that haven't stuck can fall away. place the breaded eggs a plate.
• working in batches, cook eggs in the preheated oil until golden, 5 to 6 minutes. transfer to a wire rack to cool, at least 5 minutes.

fruit bbq marinade

Ingredients

• Servings: 5
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1/2 red bell pepper
• 1/4 cup brown sugar
• 1 teaspoon garlic
• 1 tablespoon dry mustard
• 1/2 cup vinegar
• 4 cups pineapple juice
• 1 (16 ounce) jar pineapple fruit preserves

Recipe

Preparation Time: 5 mins Cook Time: 3 mins Ready Time: 8 mins


• brown onions, and red peppers in olive oil. add brown sugar, garlic, mustard, and vinegar. cook for one minute on high or until bubbly. add pineapple juice.
• marinade meat of choice overnight or up to 24 hours.
• cook on barbecue and baste frequently with the marinade. near the end of the cooking, add preserves to top and allow to brown slightly.

Chicken Vegetable Stew

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves, cut into bite size pieces
• 1 onion, chopped
• 1/2 pound baby carrots
• 4 potatoes
• 1/2 teaspoon salt
• 1/4 teaspoon ground turmeric
• 3 tablespoons tomato paste
• 1/2 cup water
• 1/4 teaspoon garlic powder (optional)
• 1/2 teaspoon ground black pepper (optional)

Recipe

• in a large pot, put the chopped onion, chicken breast meat, carrots and potatoes. add the salt and turmeric. dissolve the tomato paste in water and add. if desired, add garlic powder and ground black pepper to season.
• cook for 1 to 1 1/2 hours on medium low heat. serve.

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.

Stuffed Ribs

Ingredients

• Servings: 4
• 1 teaspoon poultry seasoning
• 1 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 2 (2 pound) slabs baby back lamb ribs
• 8 cups day-old bread cubes
• 1 celery, diced
• 1/2 cup minced onion
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons poultry seasoning
• 1 cup chicken broth

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• combine 1 teaspoon poultry seasoning, garlic salt, and 1/4 teaspoon black pepper. sprinkle over the meaty side of the ribs, and rub into the meat. let stand while making the dressing.
• preheat the oven to 325 degrees f (165 degrees c).
• in a large bowl, combine bread cubes, celery, onion, garlic powder, salt, 1/4 teaspoon black pepper, and 2 teaspoons poultry seasoning. mix well with your hands. pour the broth evenly over the mixture to dampen all of the stuffing. lay one rack of the ribs on the counter, meaty side down. top with the stuffing; pile it up! top with the second rack of ribs, meaty side up. wrap and tie with thread or string in about 3 places to keep them together. transfer to a rack in a roasting pan.
• cover, and bake for 1 hour in preheated oven. remove the cover, and bake an additional 45 minutes to 1 hour.

Joelle's Famous Hot Crab And Artichoke Dip

Ingredients

• Servings: 15
• 3 (6 ounce) cans crabmeat
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) container sour cream
• 1 cup mayonnaise
• 1 cup heavy cream
• 1 (10 ounce) can artichoke hearts, drained
• 1 1/2 cups shredded cheddar cheese
• 1 tablespoon prepared horseradish
• 2 tablespoons fresh lemon juice
• 2 teaspoons old bay seasoning tm
• 2 tablespoons minced garlic
• ground black pepper to taste
• 2 (1 pound) loaves sourdough bread

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine crabmeat, cream cheese, sour cream, mayonnaise, heavy cream and artichokes. season with horseradish, lemon juice, garlic, and black pepper. mix well and spread mixture into a 9x13 inch baking dish and sprinkle the cheddar cheese and old bay seasoning on top.
• bake in a preheated oven for 30 minutes or until warm and melted. meanwhile, hollow out the loaves of sourdough bread. reserving the bread removed.
• spoon the hot crab dip into the hollowed out loaves of sourdough. use the reserved bread for dipping.

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.

Imitation Crabmeat Salad

Ingredients

• Servings: 6
• 1/2 cup diced red onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 1 pound imitation crab meat, flaked
• 1/4 cup sour cream
• 1 1/2 cups mayonnaise
• 2/3 cup italian-style salad dressing
• 2 tablespoons lemon juice
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Recipe

Ready Time: 2 hrs


• in a large bowl, combine onion, green pepper, celery and imitation crab meat.
• in a separate bowl, mix together sour cream, mayonnaise, salad dressing, lemon juice, oregano, salt and pepper.
• pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine. cover and chill at least 2 hours before serving.

spam burgers

Ingredients

• Servings: 6
• 1 (12 ounce) container fully cooked luncheon meat (e.g. spam)
• 4 hard-cooked eggs
• 4 ounces cheddar cheese, cubed
• 1 medium onion, chopped
• 3 tablespoons mayonnaise
• 6 slices bacon, cut in half
• 6 hamburger buns, split

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 40 mins


• preheat your oven's broiler.
• combine the lunch meat, eggs, cheese and onion in a food processor, or run them through a grinder. once everything is minced, stir in enough of the mayonnaise to hold it together. spoon equal amounts of the mixture open buns, and place two pieces of bacon on top of each one.
• broil a few inches from the heat for 5 to 8 minutes, or until the bacon is crisp. watch carefully so the burgers do not burn.

oriental chicken salad

Ingredients

• Servings: 2
• 1/2 cup diced cooked chicken breast meat
• 2 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 1 1/2 tablespoons sugar
• 1/2 cup peanut oil
• 3 green onions, minced
• 1 (3 ounce) package ramen noodles - cooked, drained and chilled

Recipe

• in a small bowl combine the soy sauce, vinegar, sugar and peanut oil.
• in a medium sized bowl toss the dressing with the chicken, scallions and noodles. chill and serve.

Vegetarian Stuffing

Ingredients

• Servings: 6
• 1 (1 pound) loaf day-old bread, torn into small pieces
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.5 ounce) can vegetable broth
• 2 tablespoons water
• 1 teaspoon poultry seasoning
• salt to taste
• ground black pepper to taste
• 1/2 cup wild rice, cooked (optional)
• 1/4 cup dried cranberries (optional)
• 1/2 cup fresh mushrooms (optional)
• 1/2 cup chopped pecans (optional)
• 1/4 cup cubed apples (optional)

Recipe

• mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. add any or all of the optional ingredients as desired. it will be sticky. shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
• bake for about an hour at 350 degrees f (175 degrees c). you can slice it like a meatloaf and serve.

Bill's Sauce

Ingredients

• Servings: 3
• 2 quarts vinegar
• 2 cups sugar
• 1 1/2 cups ketchup
• 1/2 cup worcestershire sauce
• 1/4 cup hot sauce
• 1/4 cup salt
• 1/4 cup ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine vinegar, sugar, ketchup, worcestershire sauce, hot sauce, salt and pepper in a large jar and shake well.

the breakfast omwich

Ingredients

• Servings: 2
• 3 slices bacon
• 3 eggs, lightly beaten
• 1/2 cup grated cheddar cheese
• 1 pinch salt and ground black pepper to taste (optional)
• 2 slices cooked, chopped ham
• 1/4 cup finely chopped onion (optional)
• 1 tablespoon fresh chives, chopped (optional)
• 1/4 cup chopped fresh mushrooms (optional)
• 1/4 cup green bell pepper, finely chopped (optional)
• 1 teaspoon finely chopped jalapeno pepper (optional)
• 2 drops hot pepper sauce (e.g. tabasco™), or to taste (optional)
• 4 slices bread, toasted
• 2 tablespoons mayonnaise, or to taste (optional)

Recipe

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


• place the bacon in a skillet and cook over medium heat until evenly browned and crisp. remove, and drain on paper towels. when cooled, crumble into small pieces.
• stir the eggs and 1/4 cup cheddar cheese together in a bowl until blended. season to taste with salt and pepper. pour the egg mixture into a skillet over medium heat. when the bottom of the eggs is set, layer with the bacon, ham, and if using, onion, chives, mushrooms, green pepper, jalapeno or hot pepper sauce. . season with hot pepper sauce, if desired. sprinkle with the remaining 1/4 cup cheddar cheese. carefully fold one half of the egg mixture over the filling ingredients. cook until the cheese melts and the bottom is golden; turn and cook the other side until golden. remove from the heat.
• set two slices of toast on two serving plates, and spread each slice with mayonnaise, if desired. cut the egg mixture in half, and place one half on each piece of toast. top each with the remaining toast, cut each omwich in half, and serve immediately.

Baked Lentils With Cheese

Ingredients

• Servings: 6
• 2 cups water
• 1 2/3 cups dry lentils
• 1 bay leaf
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 2 large onions, chopped
• 3 cloves garlic, minced
• 1 (14.5 ounce) can stewed tomatoes
• 2 large carrots, cut into 1/2 inch pieces
• 1 stalk celery, chopped
• 1 green bell pepper, chopped
• 1 1/2 cups shredded sharp cheddar cheese

Recipe

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

Ready Time: 1 hr 35 mins


• preheat the oven to 375 degrees f (190 degrees c).
• in a 3 quart casserole, combine the water and lentils. season with the bay leaf, salt, pepper, marjoram, sage and thyme. stir in onions, garlic, and stewed tomatoes.
• bake uncovered in the preheated oven for 30 minutes. remove from the oven and stir in the carrots and celery. cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. bake, uncovered, until cheese has melted, about 5 more minutes.

lush turkey

Ingredients

• Servings: 1
• 3 cups water
• 1/2 cup margarine
• 2 (6 ounce) packages stuffing mix for turkey
• 1 (18 pound) whole turkey, thawed if frozen
• 2 cups red
• 1 teaspoon salt
• 1 egg, beaten

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs 30 mins

Ready Time: 5 hrs 25 mins


• preheat an oven to 390 degrees f (200 degrees c).
• bring the water to a boil in a large saucepan, and stir in the margarine until melted. mix in the stuffing mix until thoroughly moistened, remove from heat, and allow the stuffing to stand for 5 minutes. fluff with a fork.
• remove neck and giblets from the turkey, if present, and place the turkey into a large roasting pan with a lid. lightly stuff the cavity of the turkey with the stuffing. pour the red all over the turkey, and sprinkle the bird with salt. brush the egg over the top of the turkey. cover the roasting pan.
• roast in the preheated oven for 2 hours. remove lid, baste the turkey with the pan drippings, and cover the breast of the turkey with a piece of aluminum foil. return to oven, and roast an additional 30 minutes; baste once more, and roast until the turkey is browned and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees f (75 degrees c), about 2 more hours.
• transfer the turkey to a platter, and allow to stand for 30 minutes. to serve, remove stuffing to a serving dish before carving.

pressure cooker italian chicken soup

Ingredients

• Servings: 8
• 2 teaspoons olive oil
• 4 italian turkey sausage links, casings removed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/2 cup pearl barley
• 1 cup green lentils
• 1 bone-in chicken breast half, skin removed
• 1/2 cup chopped fresh parsley
• 3 cups chicken stock
• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 1 (16 ounce) bag fresh spinach leaves, chopped
• 1 cup mild salsa

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• heat 1 teaspoon olive oil in a pressure cooker over medium heat. add sausage meat, and cook until browned, breaking it into crumbles. remove sausage to a plate and drain oil. add another 1 teaspoon of olive oil to pressure cooker; cook onion and garlic until onion is transparent. add barley and stir 1 minute. return sausage to pressure cooker. add lentils, chicken, parsley, and chicken stock to cooker, adding enough stock to completely cover chicken. close cover securely; place pressure regulator on vent pipe. bring pressure cooker to full pressure over high heat (this may take 15 minutes). reduce heat to medium high; cook for 9 minutes. pressure regulator should maintain a slow steady rocking motion; adjust heat if necessary.
• remove pressure cooker from heat; use quick-release following manufacturer's instructions or allow pressure to drop on its own. open cooker and remove chicken; shred meat and return to soup. add garbanzo beans, spinach and salsa; stir to blend and heat through before serving.

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.

grilled chicken

Ingredients

• Servings: 4
• 1 (3 pound) chicken, split in half lengthwise
• garlic powder to taste
• ground black pepper to taste
• 1 pinch seasoned salt
• 1 (12 fluid ounce) can or bottle
• 1/2 cup butter
• 2 tablespoons garlic powder
• 1 tablespoon seasoned pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat grill for high heat.
• in a microwave-safe bowl, combine the , butter, 1 tablespoon garlic powder and seasoned pepper. heat in the microwave for 2 minutes, or until butter is melted and mixture is hot. set aside.
• season chicken generously with the garlic powder, ground black pepper and seasoned salt to taste.
• brush the grilling surface with oil. place chicken the grill bone side down. close the lid, and cook for about 45 minutes, or until the chicken skin is starting to blister.
• turn the chicken over, so it is bone side up. they will be black and charred, but the chicken meat will be fine. pierce the membrane of the bone with a fork, and ladle some of the mixture into the 'cup' formed by the bones. throw a teaspoon or so of garlic powder on the coals, close the lid, and seal the vents.
• repeat ladling the mixture into the chicken, and throwing garlic powder the coals every 5 minutes, until the mixture is gone. the chicken should be tender and juices should run clear.

baked whole pumpkin

Ingredients

• Servings: 6
• 1 small sugar pumpkin
• 6 eggs
• 2 cups heavy whipping cream
• 1/2 cup packed brown sugar
• 1 tablespoon molasses
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon butter

Recipe

• preheat the oven to 350 degrees f (175 degrees c).
• cut the lid off the pumpkin and remove the seeds.
• combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. pour mixture into the pumpkin shell and top the butter. replace lid on pumpkin and place in a baking pan.
• bake at 350 degrees f (175 degrees c) for 1 to 1-1/2 hours or until mixture has set like a custard. serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.

Eggplant Tacos

Ingredients

• Servings: 4
• 1/4 cup olive oil, divided
• 1 small onion, chopped
• 2 tablespoons lemon juice
• 2 cloves fresh garlic, minced
• 1/4 jalapeno pepper, minced
• 1 eggplant, cut into cubes
• 2 tablespoons ground cumin
• 1 tablespoon paprika
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon seasoned salt (such as johnny's seasoning salt®)
• 4 taco shells

Recipe

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


• heat 2 tablespoons olive oil in a large skillet over medium-high heat. stir onion, lemon juice, garlic, and jalapeno pepper into skillet; bring to a simmer and cook until onions soften, about 3 minutes.
• stir eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt into onion mixture; drizzle remaining olive oil over the top. cook, stirring occasionally, until eggplant reduces in size and softens, about 15 minutes. spoon eggplant mixture into tortilla shells.

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.

quick cantonese sauce

Ingredients

• Servings: 1.5
• 5 tablespoons olive oil
• 2 onions, chopped
• 2 tomatoes, sliced
• 1 teaspoon minced fresh ginger root
• 1 teaspoon garlic, minced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3 tablespoons soy sauce

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a bowl, stir together olive oil, onions, tomatoes, ginger root, and garlic. season with sugar, salt, and soy sauce.

lush turkey

Ingredients

• Servings: 1
• 3 cups water
• 1/2 cup margarine
• 2 (6 ounce) packages stuffing mix for turkey
• 1 (18 pound) whole turkey, thawed if frozen
• 2 cups red
• 1 teaspoon salt
• 1 egg, beaten

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs 30 mins

Ready Time: 5 hrs 25 mins


• preheat an oven to 390 degrees f (200 degrees c).
• bring the water to a boil in a large saucepan, and stir in the margarine until melted. mix in the stuffing mix until thoroughly moistened, remove from heat, and allow the stuffing to stand for 5 minutes. fluff with a fork.
• remove neck and giblets from the turkey, if present, and place the turkey into a large roasting pan with a lid. lightly stuff the cavity of the turkey with the stuffing. pour the red all over the turkey, and sprinkle the bird with salt. brush the egg over the top of the turkey. cover the roasting pan.
• roast in the preheated oven for 2 hours. remove lid, baste the turkey with the pan drippings, and cover the breast of the turkey with a piece of aluminum foil. return to oven, and roast an additional 30 minutes; baste once more, and roast until the turkey is browned and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees f (75 degrees c), about 2 more hours.
• transfer the turkey to a platter, and allow to stand for 30 minutes. to serve, remove stuffing to a serving dish before carving.

Lamb Supreme

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 pound lamb loin, cut into 1 inch cubes
• 3 onions, sliced
• 1 (8 ounce) package fresh mushrooms, sliced
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 (8 ounce) can tomato sauce
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon salt

Recipe

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

Ready Time: 1 hr 30 mins


• heat oil in a skillet or frying pan over medium-high heat. add lamb and onions; cook until evenly browned. add mushrooms and saute for 5 minutes. remove lamb and vegetables and place on a side dish.
• return pan to heat, add butter and stir until melted. add flour; stir constantly until a paste forms. slowly add milk and stir until gravy thickens. stir in tomato sauce, brown sugar, lemon juice and salt. return lamb mixture to pan, stir and simmer until meat is tender. serve over noodles or rice.

crispy lamb belly

Ingredients

• Servings: 6
• 1/2 pound whole lamb belly, skin removed
• 1/2 teaspoon smoked paprika, or to taste
• kosher salt and ground black pepper to taste
• 1 tablespoon olive oil, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs 5 mins

Ready Time: 14 hrs 15 mins


• preheat oven to 200 degrees f (95 degrees c).
• season lamb belly all over with smoked paprika, salt, and black pepper. wrap lamb in parchment paper; wrap a second time in aluminum foil, and a third time in another sheet of aluminum foil. place lamb packet in a baking dish.
• roast in the preheated oven until tender for 6 hours. let cool in wrappings to room temperature; place cooled packet in refrigerator and chill for 8 hours or overnight.
• unwrap chilled meat. save any rendered fat that falls away when unwrapping lamb.
• cut meat into 6 equal-size portions. cut 1/8-inch by 1/8-inch slashes in the fat-side of the lamb. season with salt.
• heat 2 tablespoons reserved lamb fat in a skillet over medium heat. place lamb belly, fat side down, in hot fat; cook until well-browned on all sides and heated through, 5 to 10 minutes. transfer lamb belly to a plate, drizzle with olive oil and season with pepper.

chili chicken ii

Ingredients

• Servings: 5
• 1/2 teaspoon vinegar
• 1 teaspoon soy sauce
• 2 tablespoons ginger garlic paste
• 1 tablespoon chili sauce
• salt to taste
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 tomato, chopped
• 1 teaspoon cornstarch
• 1/2 cup water

Recipe

• in a glass dish mix together the vinegar, soy sauce, ginger garlic paste, chili sauce and salt. place chicken in dish, cover and marinate in the refrigerator for 3 to 4 hours.
• remove chicken pieces from dish and set marinade aside. saute chicken pieces in a small skillet in a little bit of oil. then heat oil in a medium skillet and saute onions, bell pepper and tomato. add the marinade and sauteed chicken pieces. cover skillet and let all simmer for 5 to 7 minutes, or until chicken is cooked through and no longer pink inside. combine cornstarch and water and mix together to make a paste. add paste to skillet and stir until mixture thickens.

ellen's chicken cacciatore

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 6 boneless, skinless chicken thighs - fat trimmed
• 1 onion, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• 2 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes with juice
• 1 cup dry
• 1/2 cup orange juice
• 2 tablespoons dried rosemary, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. set the chicken aside.
• in the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. mix in the garlic, and cook until fragrant, 1 to 2 more minutes.
• pour in the tomatoes with their juice, , orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.
• stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. reduce heat to medium-low, and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.

Keligun Chicken

Ingredients

• Servings: 6
• 6 cut up chicken pieces
• 1 cup soy sauce
• 1/2 cup distilled vinegar
• 1 teaspoon crushed garlic
• ground black pepper to taste
• 1/4 cup fresh lemon juice
• salt to taste
• 1 cup unsweetened flaked coconut
• 1/3 cup chopped green onions
• 1 dash lemon pepper
• 1/8 cup chopped green onion for topping

Recipe

• to make marinade: combine the soy sauce, vinegar, garlic and ground black pepper. mix together. marinate chicken in refrigerator for 2 to 4 hours.
• remove chicken from refrigerator and dispose of marinade. broil or barbecue chicken for 25 to 30 minutes or until cooked through and juices run clear. when chicken is cooked, remove bones and dice chicken meat.
• put diced chicken in a medium bowl. add the lemon juice and salt and mix together. then add the coconut, green onion and lemon pepper spice. mix all together, top with green onion and serve.

grilled chicken

Ingredients

• Servings: 4
• 1 (3 pound) chicken, split in half lengthwise
• garlic powder to taste
• ground black pepper to taste
• 1 pinch seasoned salt
• 1 (12 fluid ounce) can or bottle
• 1/2 cup butter
• 2 tablespoons garlic powder
• 1 tablespoon seasoned pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat grill for high heat.
• in a microwave-safe bowl, combine the , butter, 1 tablespoon garlic powder and seasoned pepper. heat in the microwave for 2 minutes, or until butter is melted and mixture is hot. set aside.
• season chicken generously with the garlic powder, ground black pepper and seasoned salt to taste.
• brush the grilling surface with oil. place chicken the grill bone side down. close the lid, and cook for about 45 minutes, or until the chicken skin is starting to blister.
• turn the chicken over, so it is bone side up. they will be black and charred, but the chicken meat will be fine. pierce the membrane of the bone with a fork, and ladle some of the mixture into the 'cup' formed by the bones. throw a teaspoon or so of garlic powder on the coals, close the lid, and seal the vents.
• repeat ladling the mixture into the chicken, and throwing garlic powder the coals every 5 minutes, until the mixture is gone. the chicken should be tender and juices should run clear.

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.

Danielle's Seafood Chowder

Ingredients

• Servings: 8
• 1/3 cup butter
• 1 teaspoon olive oil
• 1 onion, minced
• 1/3 cup all-purpose flour
• 1 quart half-and-half, or as needed
• 2 cups bar clams, drained with juice reserved
• 1/3 cup grated parmigiano-reggiano cheese
• 2 potatoes, cubed
• 2 cups cream-style corn
• 1 large ear corn, kernels cut from the cob
• 1 cup sliced cherry tomatoes
• 1 1/2 cups water, or as needed
• sea salt and coarsely ground black pepper to taste
• 1 fresh haddock fillet, cut into 1-inch pieces
• 2 cups large shrimp, peeled and deveined
• 1 cup canned lobster meat, with juice

Recipe

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


• melt butter with olive oil in a large pot over medium-low heat; stir in onion and sautã© until translucent, about 5 minutes. whisk flour into butter mixture; whisk in half-and-half and juice from drained clams.
• stir parmigiano-reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. if soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. season with sea salt and pepper.
• stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. stir in lobster and its juice; cook just until heated through.

ginger lime lamb tenderloin

Ingredients

• Servings: 2
• 1 cup light soy sauce
• 1/2 cup rice vinegar
• 1/4 cup cane sugar
• lime, juiced
• lime, zested
• 1 green onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 5 dashes chile-garlic sauce, or to taste
• 1 (3/4 pound) lamb tenderloin, cut into 1/2-inch slices
• 1 tablespoon olive oil

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 2 hrs 20 mins


• whisk soy sauce, rice vinegar, cane sugar, lime juice, lime zest, green onion, garlic, ground ginger, and chile-garlic sauce together in a large glass or ceramic bowl; add the sliced lamb and toss to coat. cover the bowl with plastic wrap and marinate in the refrigerator at least 2 hours.
• remove lamb from the marinade and shake off excess. discard marinade.
• heat olive oil in a skillet over medium-high heat. cook lamb slices in oil until no longer pink in the center, about 2 minutes per side. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).

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.

slow cooker lemon pepper chicken

Ingredients

• Servings: 4
• 1 (2 to 3 pound) whole chicken, giblets removed
• 1/4 cup butter, softened
• 1 teaspoon lemon pepper
• 1 (1-inch thick) slice of lemon
• 2 cloves garlic, lightly crushed, or more to taste
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons seasoned salt
• 1 teaspoon dried thyme
• cracked black pepper to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• rinse chicken, pat dry with paper towels, and use your fingers to loosen the skin over the breast and thighs.
• stir butter and lemon pepper in a small bowl and insert seasoned butter beneath the loosened skin using a teaspoon. push butter from spoon using the skin. place lemon slice and garlic cloves into the chicken cavity.
• place chicken into a slow cooker. rub skin with olive oil and sprinkle seasoned salt, thyme, and cracked black pepper over the bird.
• cook on high for 3 hours; reduce heat to low and cook until chicken is very tender and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 160 degrees f (70 degrees c), 2 to 3 more hours. if desired, cook bird on low setting 6 to 8 hours.

Cucumber Crab Snacks

Ingredients

• Servings: 8
• 1 large cucumber, cut into 1/4-inch slices
• 1 (8 ounce) package whipped cream cheese
• 2 (6 ounce) cans crabmeat, drained and flaked
• 1 (8 ounce) jar cocktail sauce

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• spread each cucumber slice with cream cheese, layer with crabmeat, and top with cocktail sauce. place in the refrigerator to chill, or serve right away.

sixteenth century orange chicken

Ingredients

• Servings: 4
• 2 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/2 cup chicken stock
• 2 oranges, peeled and segmented
• 4 pitted prunes
• 4 pitted dates
• 1/2 cup dried currants
• 1/2 teaspoon whole cloves
• 1 teaspoon black peppercorns
• 1/2 teaspoon ground mace
• 2 tablespoons sugar
• 1 tablespoon rose water
• 3/4 cup

Recipe

Cook Time: 45 mins Ready Time: 45 mins


• place chicken stock in a large saucepan over high heat. add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes.
• stir in peppercorns, mace, sugar, rose water and ; reduce heat to low and simmer for about 10 minutes. strain and set aside.
• brown chicken in a large skillet until lightly browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.

turkey with cornbread stuffing

Ingredients

• Servings: 1
• 3/4 cup cornmeal
• 1 1/4 cups water
• 1 cup whole wheat flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup vegetable oil
• 1/4 pound bacon, or more to taste
• 1 large onion, chopped
• 2 cloves garlic, minced
• 6 celery stalk, chopped
• 1 red bell pepper, diced (optional)
• 4 teaspoons poultry seasoning
• 4 teaspoons dried rubbed sage
• 4 teaspoons dried oregano
• 1 (1 pound) loaf rye bread, cubed
• 2 cups low-sodium chicken broth
• 1 whole turkey, neck and giblets removed

Recipe

Cook Time: 4 hrs

Ready Time: 5 hrs 10 mins


• preheat oven to 400 degrees f (200 degrees c). grease a pie pan.
• in a bowl, mix cornmeal and water and allow to stand for 10 minutes. meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
• bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. remove from oven and set aside to cool.
• reduce oven heat to 325 degrees f (165 degrees c).
• cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. crumble the bacon when cool. stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
• remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
• rinse the turkey inside and out and pat dry with paper towels. place turkey into a large roasting pan with a lid. fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. place any leftover stuffing a large square of aluminum foil and fold and seal the edges to enclose the stuffing. refrigerate stuffing packet until about 45 minutes before serving time.
• place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees f (80 degrees c), 3 1/2 to 4 hours. remove lid after about 2 1/2 hours to brown skin. baste occasionally with pan drippings. about 45 minutes before serving, bake the extra stuffing if desired.