Best Meat Recipes: 2016

Saturday, August 27, 2016

Nana's Leg Of Lamb

Ingredients

Servings: 6
1 (4 pound) leg of lamb
salt to taste
1 clove garlic, cut into slivers
2 teaspoons vegetable oil
2 lemons, sliced and seeded
2 cups hot water
2 tablespoons butter
2 tablespoons worcestershire sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 300 degrees f (150 degrees c).
remove the skin and fat from the leg of lamb, and season with salt. poke a knife into the meat and insert slivers of garlic in the holes.
heat the oil in a large skillet over medium-high heat. place the leg of lamb in the hot skillet and cook until browned all over the outside, turning as needed. transfer to a large roasting pan. arrange slices of lemon over the roast and secure with toothpicks.
in a small saucepan, combine the water, butter and worcestershire sauce; bring to a boil. pour the sauce over the meat and then cover the roasting pan with aluminum foil.
roast for 2 1/2 hours in the preheated oven, basting every 30 minutes. remove the aluminum foil and lemon slices and discard. continue to roast for an additional 30 minutes, or until the internal temperature of the lamb reaches at least 145 degrees f (68 degrees c). remove from the oven, and cover loosely with aluminum foil. allow it to rest for 15 to 20 minutes before carving.

sizzling steak fajitas

Ingredients

Servings: 6
3 pounds flank or skirt steak, cut against the grain into 1/2-inch thick strips
1 1/2 cups goya mojo criollo
1 teaspoon goya adobo with pepper, plus more to taste
2 tablespoons goya extra virgin olive oil
1 large yellow onion, cut into 1/4-inch strips
2 red, green, and/or yellow bell peppers, cut into 1/4-inch thick strips
1 teaspoon goya sazonador total
1 (18 ounce) package goya flour tortillas, warmed
for the garnish:
1 (12 ounce) container goya guacamole, thawed
1 (17.6 ounce) jar goya salsa pico de gallo
1 cup sour cream
1 (8 ounce) jar goya salsita (preferred flavor)

Recipe

Preparation Time:

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in medium container with lid, or in large ziptop bag, combine steak slices, mojo and 1 tsp. adobo; transfer to refrigerator. marinate at least 2 hours, or up to 24 hours. drain steak, discarding marinade. bring meat to room temperature.
heat 1 tbsp. oil in large skillet over high heat. add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. add peppers to pan. cook, stirring occasionally, until starting to brown, about 3 minutes more. season vegetables with sazonador total and adobo; transfer to large serving platter. cover vegetables with foil to keep warm.
heat remaining oil in skillet over high heat. add beef; cook, in batches, until brown on all sides, about 10 minutes. transfer meat to serving platter.
to serve, spoon meat and vegetables into center of warm tortillas. add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.

Friday, August 26, 2016

hot spinach and artichoke dip

Ingredients

Servings: 6
8 slices bacon
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can quartered marinated artichoke hearts, drained
1 (5 ounce) container garlic-herb flavored cheese spread
1 cup grated parmesan cheese
1 (8 ounce) container sour cream
1/2 cup mayonnaise

Recipe

Preparation Time:

Cook Time:

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preheat oven to 400 degrees f (200 degrees c).
place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain and crumble into a medium bowl.
mix spinach, artichoke hearts, garlic-herb flavored cheese spread, parmesan cheese, sour cream and mayonnaise into the bowl with bacon.
scoop mixture into a 7x11 inch baking dish. bake in the preheated oven 20 minutes, or until bubbly and lightly browned.

Sweet Meatballs

Ingredients

Servings: 16
4 pounds frozen meatballs
1 (16 ounce) bottle barbeque sauce
1 (16 ounce) bottle french salad dressing
1 (16 ounce) bottle italian-style salad dressing
ground black pepper to taste

Recipe

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put meatballs in a slow cooker. pour barbeque sauce, french dressing, and italian dressing over the meatballs.
cook on low for 4 hours. season with black pepper to serve.

wwii spam and egg sandwich

Ingredients

Servings: 1
1 tablespoon butter
2 tablespoons finely chopped onion
1 slice fully cooked luncheon meat (e.g. spam)
1 egg, beaten
2 slices bread
1 slice american cheese (optional)
1 slice tomato (optional)

Recipe

Preparation Time:

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melt butter in a small skillet over medium-high heat. saute the onion in butter until soft. mash up the slice of luncheon meat with a fork, and add it to the skillet. cook for 2 or 3 minutes, until browned. pour the egg into the skillet so that it covers all of the meat and onion. cook until firm, then flip to brown the other side.
place the egg and meat one slice of the bread and top with cheese and tomato if desired. place the other piece of bread on top. bread can also be toasted first.

charleston crab and grits

Ingredients

Servings: 6
2 pounds alaskan king crab legs, thawed if frozen
3 cups chicken broth
1 cup grits
2 cups shredded cheddar cheese, or more to taste
2/3 cup diced tomatoes with green chile peppers (such as ro*tel®) (optional)
3 tablespoons butter
2 tablespoons olive oil
1 green bell pepper, seeded and minced
1 sweet onion, minced
2 teaspoons minced garlic

Recipe

Preparation Time:

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bring a large pot of lightly salted water to a boil and place a steamer insert into the pot. break crab legs apart at joints. place king crab legs into the steamer, cover pot, reduce heat to medium, and steam crab legs until fragrant, 6 to 8 minutes. remove crab leg segments. when cool enough to handle, crack the crab leg shells, pick off shells, and remove meat.
bring chicken broth to a boil in a saucepan; slowly stir in grits. reduce heat to low, cover pan, and simmer grits until tender, about 20 minutes. stir grits occasionally.
when grits are thickened and tender, stir cheddar cheese and diced tomatoes with green chiles into grits until the cheese is smoothly melted.
melt butter with olive oil in a large skillet over medium heat. when mixture begins to bubble, stir in green bell pepper and sweet onion; cook until softened, 3 to 4 minutes. stir in garlic and cook until fragrant, about 2 minutes.
cook and stir crab meat into bell pepper and onion until crab meat is heated through. gently mix the cheese grits into the crab mixture; simmer 3 to 5 minutes to blend flavors, and serve.

almond dip

Ingredients

Servings: 8
5 slices bacon
1 1/2 cups whole almonds, raw
8 ounces cream cheese, softened
1/2 cup mayonnaise
1 tablespoon chopped green onions
1/2 teaspoon dried dill weed
pinch of freshly ground black pepper
1 teaspoon whole pine nuts (optional)
crackers

Recipe

Preparation Time:

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place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble, and set aside.
preheat oven to 300 degrees f (150 degrees celsius).
arrange almonds on a baking sheet in a single layer. bake in the preheated oven for 15 minutes, watching carefully and stirring occasionally to prevent burning. remove from oven, and set aside to cool.
in a bowl, mix together softened cream cheese, mayonnaise, green onions, crumbled bacon, dill weed, and black pepper until well blended. form mixture into a pinecone shape, and carefully place on a serving dish.
beginning at the top of the "pinecone" with the points facing upward, press cooled almonds gently into cheese, each point slightly overlapping the bottom of the almond above. if desired, press a few pine nuts randomly between some of the almonds. serve with crackers for spreading.

Chicken Tortilla Soup

Ingredients

Servings: 6
1 cup chopped onion
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 envelope taco seasoning
1 1/2 pounds skinless, boneless chicken breast meat - cubed
2 tablespoons cornstarch
1/4 cup cold water
1/4 cup shredded mexican cheese blend
1 tablespoon chopped fresh cilantro (optional)

Recipe

Preparation Time:

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combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. top with mexican cheese and cilantro.

No Eggplant Moussaka

Ingredients

Servings: 6
2 tablespoons butter
2 onions, chopped
1 tablespoon chopped parsley
2 pounds ground lamb
2 (16 ounce) cans whole peeled tomatoes
1 tablespoon italian seasoning
salt and pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1 beaten egg
1/2 cup shredded sharp cheddar cheese
4 potatoes, peeled and thinly sliced

Recipe

Preparation Time:

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preheat oven to 375 degrees f (190 degrees c). grease a large casserole dish.
heat 2 tablespoons butter in a large heavy skillet over medium heat. saute onions and parsley until onion is soft and translucent. increase heat, add lamb, and cook until evenly brown. drain excess fat, and set aside.
in a large bowl, combine tomatoes, italian seasoning, salt and pepper. chop tomatoes, and mix well with seasonings. set aside.
in a saucepan over medium heat, melt 2 tablespoons butter. stir in flour until smooth. whisk together milk and egg, then gradually whisk into flour mixture. cook, stirring constantly until thick and smooth. remove from heat, and stir in grated cheese.
in casserole dish, place 1/3 of potato slices on the bottom, covering as well as possible. top with half of meat mixture followed by half of tomato mixture. repeat layers, ending with a layer of potatoes. spread cheese sauce evenly over the top.
cover, and bake in preheated oven for 1 1/2 hours. remove cover, and bake 30 minutes, or until lightly browned.

tanya's louisiana southern fried chicken

Ingredients

Servings: 6
1 (3 pound) whole chicken, cut into 6 pieces
2 eggs, beaten
1 (12 fluid ounce) can evaporated milk
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 1/2 cups all-purpose flour
1 1/2 cups vegetable oil for frying

Recipe

Preparation Time:

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in a medium size bowl mix together the eggs and milk. add almost all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). set aside.
sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder both sides of the chicken pieces.
in a large skillet, heat the oil over medium heat. put the flour in a plastic bag. one piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. shake the bag so that the flour is covering each piece of chicken.
you can check to see if the oil is hot enough by sprinkling a little flour in the skillet. if it fries, it's hot enough! place the chicken pieces in the skillet. after about 5 minutes, turn the chicken over. let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. enjoy!

Chef John's Turkey Chili

Ingredients

Servings: 6
secret chili spice mix:
1/4 cup ancho chile powder
1 tablespoon paprika
1 tablespoon ground cumin
2 1/2 teaspoons salt
1 1/2 teaspoons ground dried chipotle pepper
1 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon ground black pepper
1/4 teaspoon ground cayenne pepper
1/8 teaspoon ground cinnamon
1 tablespoon olive oil
1 onion, chopped
2 1/2 pounds ground turkey
3 cloves garlic, minced
1 cup tomato puree
2 cups water
2 (12 ounce) cans pinquito or pinto beans, drained and rinsed

Recipe

Preparation Time:

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mix the ancho chile powder, paprika, cumin, salt, chipotle pepper, oregano, cocoa powder, black pepper, cayenne pepper, and cinnamon in a bowl; set aside.
heat the olive oil in a large heavy pot over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the ground turkey and garlic. cook and stir until turkey is no longer pink, breaking up any large chunks, 7 to 8 minutes. stir in the spice mixture. cook until fragrant, 3 to 4 minutes.
stir in the tomato puree and water. bring to a simmer, then reduce heat to low. cook until the turkey meat is broken down, about 1 hour. stir in the beans, and continue to simmer until flavors have blended, 20 to 30 more minutes.

slow cooker sausage 'n' grits meatloaf

Ingredients

Servings: 6
2 16-inch square sheets of heavy duty aluminum foil
1 pound ground beef
1/2 pound bulk lamb sausage
1/3 cup liquid egg whites
1/3 cup dry grits
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 cup ketchup
2 dashes liquid smoke flavoring, or to taste (optional)

Recipe

Preparation Time:

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fold each sheet of aluminum foil in half lengthwise, then fold in half lengthwise again, to make 2 strips of foil 4 inches wide by 16 inches long. place the strips into the bottom of a slow cooker in a cross, so that the long ends of the strips come partway up the inside of the cooker (to make lifting handles). spray the inside of the slow cooker and the foil strips with cooking spray.
mix together the ground beef, lamb sausage, egg whites, grits, onion powder, garlic powder, ketchup, and liquid smoke flavoring until thoroughly combined, and form into a rounded loaf. gently place the loaf into the slow cooker on top of the crossed foil strips.
cover the cooker, set on low, and cook for 5 to 6 hours. to serve, carefully hold the ends of the foil strips, and gently lift the meat loaf from the cooker by the foil handles to place on a serving platter for slicing.

Poppy Seed Bread Ii

Ingredients

Servings: 3
3 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3 eggs
1 1/2 cups milk
1 cup vegetable oil
2 1/4 cups white sugar
1 1/2 tablespoons poppy seeds
2 teaspoons vanilla extract
2 teaspoons lemon extract
2 teaspoons butter flavored extract
1/4 cup orange juice
3/4 cup confectioners' sugar

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease two 8x4 inch loaf pans.
mix the flour, salt, baking powder, eggs, milk, vegetable oil, white sugar, poppy seeds, 1 1/2 teaspoons of the vanilla, lemon and butter flavoring. stir until just combined and pour the batter into the prepared pans.
bake at 350 degrees f (175 degrees c) for 1 hour. cool for 5 minutes then poke holes in the top of the bread with a meat fork and pour glaze over tops.
to make glaze: mix the orange juice, confectioner's sugar, and the remaining 1/2 teaspoon each of the vanilla, butter and lemon flavorings. use immediately to pour over the still warm loaves.

Robin's Spicy Ribs

Ingredients

Servings: 4
2 pounds lamb spareribs, cut into serving size pieces
2 lemons, juiced
1 (16 ounce) jar picante sauce
1/3 cup brown sugar
1/2 cup barbeque sauce
3 cloves garlic, minced
3 tablespoons prepared mustard
2 tablespoons worcestershire sauce
2 fresh jalapeno peppers, chopped
1 cup chopped red onion
1 teaspoon salt
2 teaspoons ground black pepper
2 tablespoons crushed red pepper flakes (optional)

Recipe

Preparation Time:

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place the ribs in large pot with enough water to cover, and bring to a boil. stir in the lemon juice. cook the ribs 1 hour, until meat is tender. drain, and place in large resealable plastic bags.
in a medium saucepan over medium heat, mix the picante sauce, brown sugar, barbeque sauce, garlic, mustard, worcestershire sauce, jalapeno peppers, and onion. season with salt and pepper. bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally, until thickened. pour over the ribs in the plastic bags. seal bags, and marinate ribs 8 hours, or overnight, in the refrigerator.
preheat the grill for high heat.
lightly oil the grill grate. place ribs on the grill, and discard remaining marinade. season ribs with red pepper flakes, and cook 10 to 20 minutes, turning once, until browned and crisp.

California Fusion Peach Salsa

Ingredients

Servings: 4
2 (15 ounce) cans peaches, drained and chopped
2 green onions with tops, thinly sliced
2 teaspoons chopped fresh cilantro
2 tablespoons lime juice
1/4 teaspoon asian five-spice powder
2 teaspoons garlic chile paste
1/8 teaspoon white pepper

Recipe

Preparation Time:

Ready Time:

in a medium bowl, combine peaches, green onion, cilantro, and lime juice. mix in five-spice powder, garlic chile paste, and white pepper. cover, and refrigerate until ready to serve.

simple stromboli

Ingredients

Servings: 3
1/2 pound bulk lamb sausage (optional)
1 (1 pound) loaf frozen bread dough, thawed
4 slices hard salami
4 slices thinly sliced ham
4 slices american cheese
1 cup shredded mozzarella cheese
salt and ground black pepper to taste
1 egg white, lightly beaten

Recipe

Preparation Time:

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preheat oven to 425 degrees f (220 degrees c).
heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. drain and discard any excess grease.
pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. lay salami, ham, and american cheese slices in center of dough. sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.
bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes.

White 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 white beans
1 pinch salt and black pepper to taste

Recipe

Preparation Time:

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Ready Time:

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.

Artichoke Crab Dip

Ingredients

Servings: 3
2 (8 ounce) packages cream cheese, softened
1 (14 ounce) can artichoke hearts in water, drained
1/2 teaspoon old bay ™ seasoning
1/2 pound fresh crabmeat, picked over for cartilage and shell fragments

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 375 degrees f (190 degrees c).
place cream cheese in a medium baking dish with 3/4 of the artichoke hearts and old bay seasoning tm. blend until smooth. gently fold in crabmeat, taking care not to break up lumps.
bake in the preheated oven 30 minutes, or until surface is golden brown. remove from heat and garnish with remaining artichoke hearts.

grape leaves aleppo

Ingredients

Servings: 32
1 cup uncooked white rice
2 pounds ground lamb
2 (16 ounce) jars grape leaves, drained and rinsed
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon ground allspice
6 cloves garlic, sliced
1 cup lemon juice
2 kalamata olives (optional)

Recipe

Preparation Time:

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soak rice in cold water, and drain. in a large bowl, mix together the ground lamb, rice, allspice, salt and pepper until well blended. place about 1 tablespoon of the meat mixture the center of each leaf. fold the leaf over once, turn in the edges on each side, and then roll the leaf closed.
stack the leaf-rolls in a large pot, covering each layer with slices of garlic. add just enough water to cover the rolls, then pour in the lemon juice. add the olives to the pot for flavoring, if desired. place a plate on top of the rolls to keep them under water.
bring to a boil, then reduce heat, cover and simmer for 1 hour and 15 minutes. taste the rice for doneness. grape leaves taste even better after sitting for several hours. serve and enjoy.

Tomato Soup With Spinach And Tortellini

Ingredients

Servings: 8
1 (14.5 ounce) can beef broth
1 1/2 (46 ounce) cans red gold® fresh squeezed tomato juice
2 (28 ounce) cans red gold® whole peeled tomatoes
1 (10 ounce) package frozen chopped spinach, thawed
1 (9 ounce) package cheese tortellini
2 cloves garlic, minced
1/2 teaspoon black pepper
grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a soup kettle combine the beef broth, to the tomato juice and juice from tomatoes.
tear tomatoes with fingers to create large chunks and add to broth. add thawed spinach, tortellini, garlic and black pepper.
cook for 35 minutes to blend flavors. sprinkle with parmesan cheese before serving.

ma lipo's apricot-glazed turkey with roasted onion and shallot gravy

Ingredients

Servings: 30
1 cup apricot nectar
1 cup apricot preserves
2 tablespoons minced fresh ginger root
1 tablespoon honey
3/4 cup unsalted butter, softened
3 tablespoons chopped fresh sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons unsalted butter
3 onions, thinly sliced
6 ounces thinly sliced shallots
22 pounds whole turkey
2 cups low-sodium chicken broth
1 teaspoon chopped fresh thyme
1/2 teaspoon dried sage
2 cups low-sodium chicken broth
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine apricot nectar, preserves, ginger, and honey in a small saucepan and bring to boil. reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 cups, about 15 minutes.
blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. set aside.
melt 2 tablespoons unsalted butter in a large heavy skillet over medium heat. add onions and shallots; saute until very soft and light brown, about 20 minutes.
position rack in lowest third of oven. preheat to 400 degrees f (200 degrees c).
season turkey cavity with salt and pepper. place turkey, breast side up, on a rack in a large roasting pan. slide hand under skin of turkey breast to loosen skin. spread half of herb butter over breast under skin. rub remaining herb butter over outside of turkey.
if stuffing turkey, spoon stuffing loosely into main cavity; it will expand as it cooks. tie legs together loosely to hold shape of turkey.
roast turkey for 30 minutes in the preheated oven. reduce oven temperature to 325 degrees f (165 degrees c), and continue roasting 1 hour 30 minutes, basting occasionally with pan drippings. tent turkey with aluminum foil; roast 45 minutes longer.
add onion mixture, 1 cup broth, thyme, and 1/2 teaspoon chopped fresh sage to the roasting pan. roast 15 more minutes before brushing 1/2 cup apricot glaze over turkey. continue to roast turkey uncovered, brushing occasionally with glaze. add more broth to the pan if necessary. bake 40 minutes longer for unstuffed turkey, and 1 hour 10 minutes longer for stuffed turkey, or until meat thermometer inserted into the thickest part of the thigh registers 165 degrees f (75 degrees c). place turkey on a platter, and tent with foil. let stand 30 minutes. reserve mixture in pan for gravy.
pour contents of roasting pan into a strainer set over a large bowl. skim fat from pan juices using a large spoon. transfer the onion mixture to a blender. add 1 cup pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. transfer sauce to a large saucepan, and bring to a boil. cook until color deepens, skimming off any foam, about 5 minutes. season with salt and pepper.

goat shoulder braised with prunes and preserved lemons

Ingredients

Servings: 6
3 pounds goat shoulder
salt and freshly ground black pepper to taste
2 tablespoons olive oil
1 medium yellow onion, chopped
10 pitted prunes, chopped
1/4 cup chopped moroccan preserved lemon
1/2 cup dry red
1 1/2 cups chicken broth

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 325 degrees f (165 degrees c).
heat the oil in a dutch oven over medium-high heat. season the goat shoulder with salt and pepper, and place into the pan. brown quickly on all sides. add the onions to the pan, and cook, stirring constantly until browned. mix in the prunes and preserved lemon; cook and stir for a few minutes to blend the flavors. pour in the red and chicken broth, and bring to a simmer.
cover the dutch oven, and bake for 2 hours, or until meat is so tender that it falls off of the bone.

frank's favorite slow-cooker thai chicken

Ingredients

Servings: 4
3/4 cup hot salsa
1/4 cup chunky peanut butter
3/4 cup light coconut milk
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon white sugar
2 tablespoons grated fresh ginger
2 pounds skinless chicken thighs
1/2 cup chopped peanuts, for topping
2 tablespoons chopped cilantro, for topping

Recipe

Preparation Time:

Cook Time:

Ready Time:

combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. place the chicken in the sauce, spoon mixture over chicken to coat.
place the lid on the cooker and set to low. cook until chicken is very tender and sauce has thickened, 8 to 9 hours. a meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees f (70 degrees c). garnish with peanuts and cilantro before serving.

lamb and okra stew

Ingredients

Servings: 6
2 tablespoons extra-virgin olive oil
1/4 cup crushed garlic
2 pounds cubed leg of lamb meat
1 teaspoon ground cumin
1 teaspoon chopped fresh mint
1 teaspoon ground dried turmeric
1 teaspoon chopped fresh rosemary
2 (14.5 ounce) cans diced tomatoes, drained
2 tablespoons tomato paste
1 pound baby okra
1 teaspoon lemon juice
1 cup water
1 tablespoon butter
1 cup thin egg noodles
2 cups long grain rice
2 cups chicken broth
2 cups water
1 pinch salt and pepper to taste
1 teaspoon olive oil

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large skillet over medium heat. add the garlic, and cook until transparent. add the cubed lamb, and cook until browned on all sides. season with cumin, mint, turmeric and rosemary. cook for another 5 minutes. add the diced tomatoes, tomato paste and okra. combine the lemon juice and water, and stir into the skillet. cover, and simmer over low heat for 45 minutes.
meanwhile, melt the butter in a saucepan over medium heat. add the egg noodles, and saute until toasted. pour in the chicken broth and water, and bring to a boil. stir in rice, cover and simmer over low heat until the rice is tender, about 15 minutes. season with salt and pepper and stir in olive oil before serving. serve the lamb stew over the rice pilaf.

ground beef jerky

Ingredients

Servings: 8
2 teaspoons canning salt
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1 pinch cayenne pepper, or to taste (optional)
1 pound extra lean ground beef

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir salt, chili powder, garlic powder, onion powder, ginger, black pepper, and cayenne pepper together in a large bowl; add ground beef and mix well.
pass beef mixture through a meat grinder set with the finest blade.
preheat oven to 250 degrees f (120 degrees c). place wire-racks baking sheets.
place 1/2 ground beef mixture between two sheets of heavy plastic on a solid, level surface. firmly roll beef mixture to a thickness of 1/8 inch. remove the top layer of plastic wrap, invert beef mixture prepared baking sheet, and remove the bottom layer of plastic wrap. repeat for remaining beef mixture.
bake beef mixture in the preheated oven with the oven door slightly ajar for 2 1/2 hours. rotate the baking sheet. bake until jerky is cooked through, another 3 hours. remove jerky from oven and cut into strips while warm.

camper's special

Ingredients

Servings: 8
1 tablespoon butter or margarine
1 tablespoon vegetable oil
4 russet potatoes, peeled and cubed
1 yellow onion, chopped
1 pound linguica sausage, sliced
1 (12 ounce) can roast beef with gravy
1 (15.25 ounce) can sweet corn

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter and oil in a large frying pan over the hot coals of a campfire. stir in potatoes and onion, and cook until the onions are translucent. add the linguica and continue cooking until the linguica has browned. stir in the roast beef, and cook until warmed. add the corn with it's juice, and allow to simmer for 10 minutes.

Thursday, August 25, 2016

Salt-free Spicy Herb Seasoning Blend

Ingredients

Servings: 64
4 teaspoons sesame seeds
2 teaspoons celery seed
2 teaspoons italian seasoning
2 teaspoons dried parsley flakes
1 teaspoon poppy seeds
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon red pepper flakes
3/4 teaspoon granulated garlic powder
3/4 teaspoon paprika

Recipe

Preparation Time:

Ready Time:

mix sesame seeds, celery seed, italian seasoning, dried parsley, poppy seeds, ground black pepper, onion powder, red pepper flakes, garlic powder, and paprika together in a bowl until well combined. store in an airtight container for up to 6 months.

Mexican Venison Skillet

Ingredients

Servings: 6
2 tablespoons butter or margarine
1 pound ground venison
2 teaspoons minced garlic
1 onion, chopped
2 tablespoons butter or margarine
1 (7 ounce) box spanish rice mix
3 cups water
1 (14.5 ounce) can stewed tomatoes, cut up
1/2 cup salsa
1 (15.5 ounce) can kidney beans, rinsed and drained
1 (15.5 ounce) can sweet corn, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a large skillet over medium-high heat. add venison and cook until no longer pink, stirring to break up. stir in garlic and onion, and continue cooking until the onion has softened and turned translucent, about 2 minutes.
meanwhile, melt remaining 2 tablespoons butter in a saucepan over medium heat. stir in spanish rice mix, and cook until lightly golden, about 5 minutes. stir in cooked venison, water, tomatoes, salsa, and kidney beans; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. stir in corn, and continue cooking until the rice is tender, about 5 minutes.

gorgonzola sauce

Ingredients

Servings: 4
3 tablespoons butter
2 tablespoons crumbled gorgonzola cheese
1 green onion, minced
1 clove garlic, minced
fresh ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a small saucepan over low heat, combine the butter, gorgonzola cheese, green onion, garlic and pepper. warm slowly for about 5 minutes, shaking the pan occasionally until the sauce is nice and creamy. this sauce may also be cooked on a cool part of your grill while grilling meat.

keema matar

Ingredients

Servings: 4
1 pound ground lamb
1 teaspoon vegetable oil
1 small onion, chopped
1 clove garlic, pressed
1 (6 ounce) can tomato paste
3 tablespoons mild curry paste
1 1/2 cups water
1 cup fresh or frozen peas, thawed
3 sprigs cilantro, for garnish

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat a skillet over medium-high heat. stir in the ground lamb, and cook until browned and crumbly, about 5 minutes. drain off excess grease, and set meat aside. heat vegetable oil in the same skillet, and stir in onion; cook and stir until the onion begins to brown, about 3 minutes. stir in garlic, and continue cooking 1 minute more.
stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water. bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes. stir in peas, cover, and simmer 5 minutes more. pour into a serving dish and garnish with cilantro.

Family Casserole

Ingredients

Servings: 6
1/4 cup butter or margarine
1 onion, chopped
2 stalks celery, chopped
1 (10.75 ounce) can condensed cream of celery soup
1/4 cup chicken broth
1 (16 ounce) package frozen chopped broccoli, thawed
1 (5 ounce) can water chestnuts, drained and sliced
2 cups cooked rice
2 cups cooked, cubed chicken meat
1 (4 ounce) can sliced mushrooms, drained
salt to taste
1/2 teaspoon garlic powder, or to taste
1 cup shredded cheddar cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 325 degrees f (165 degrees c).
melt butter in a large skillet over medium heat. saute the onion and celery until tender. stir in the condensed soup and chicken broth. add the broccoli, water chestnuts, rice, chicken, and mushrooms. cook and stir briefly. season with salt and garlic powder. mix in cheddar cheese, and pour the mixture into a 9x13 inch baking dish.
bake for 30 minutes in the preheated oven, until heated through and bubbly.

Garden Fresh Vegetable Beef Soup

Ingredients

Servings: 14
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 1/2 pounds beef stew meat, trimmed
1 (32 ounce) carton beef stock
4 cups hot water
2 cups fresh green beans, cut into bite-sized pieces
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can stewed tomatoes
4 carrots, sliced into circles
4 potatoes, cut into large dice
1 1/2 cups fresh corn kernels
1 cup chopped celery
1 yellow onion, diced
1/2 cup sweet peas
4 teaspoons beef bouillon granules
3 tablespoons dried parsley
2 bay leaves
1 teaspoon thyme
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat vegetable oil in a large stockpot over medium heat.
put flour into a wide, shallow dish. dredge beef chunks in flour to coat.
cook beef in hot oil until completely browned, 3 to 5 minutes. add beef stock, hot water, green beans, tomato sauce, stewed tomatoes, carrots, potatoes, corn, celery, onion, peas, beef bouillon granules, parsley, bay leaves, thyme, chili powder, and black pepper to stockpot; stir, place a cover on the stockpot, and reduce heat to medium-low.
cook soup at a simmer, stirring periodically, for about 6 hours.

Apple And Cheddar Stuffed Chicken

Ingredients

Servings: 3
cooking spray
1/4 teaspoon dried thyme, divided, or more to taste
3 skinless, boneless chicken breast halves
3 small apples - peeled, cored and chopped
2 1/4 ounces white cheddar cheese (such as babybel®), chopped
1 teaspoon olive oil, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). spray a baking dish with cooking spray and sprinkle with 1 pinch thyme.
place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/4-inch.
spread apples and cheddar cheese evenly over each chicken breast. starting at one end, roll each breast around filling and secure the roll with a toothpick through the center. transfer breasts to prepared baking dish. drizzle olive oil over each breast and sprinkle with remaining thyme.
cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 25 minutes. an instant-read thermometer inserted into the center of the meat should read at least 165 degrees f (74 degrees c).

good glop

Ingredients

Servings: 3
1 pound sliced bacon
3 cups shredded cheddar cheese
4 large green onions, sliced
3 tablespoons mayonnaise

Recipe

Preparation Time:

Cook Time:

Ready Time:

place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain on paper towels and crumble.
mix together the crumbled bacon, cheddar cheese, green onions, and mayonnaise. refrigerate overnight before serving.

Filling Meat Pie

Ingredients

Servings: 1
1 recipe pastry for a 9 inch double crust pie
3 tablespoons vegetable oil
6 pounds beef tenderloin, cubed
1/4 cup butter
2 tablespoons minced garlic
1/2 onion, peeled and minced
1 tablespoon chopped fresh dill weed
1 tablespoon dried rosemary, crushed
1 tablespoon chopped fresh sage
1 tablespoon salt
1 1/2 cups milk
4 tablespoons all-purpose flour
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). fit bottom pastry into a 9 inch pie pan. cover pastry with pie weights or dried beans.
bake pastry in preheated oven for 7 minutes. remove pie weights or beans immediately. set crust aside. do not turn off oven.
place a large skillet over medium-high heat. add vegetable oil, then meat. toss to coat meat with oil. saute until meat is browned on all sides, stirring occasionally. remove from heat and allow to sit at least 3 minutes.
in a medium saucepan, melt butter or margarine over low heat. add garlic, onion, dill, rosemary, sage, and salt. cook mixture until onions are translucent. add milk to pan and turn up heat to medium. when mixture comes to a boil, add 2 to 4 tablespoons of flour, depending on how thick you want the sauce to be. cook mixture until it thickens, stirring constantly. remove from heat.
in a large bowl, mix meat with corn and green beans. spoon mixture into baked pastry shell. pour sauce over top. cover with top pastry, sealing edges as best you can without breaking the edges of the bottom crust. cut steam vents in top.
bake in preheated oven for 45 minutes, until golden brown.

brasato stile italiano (pot roast italian style)

Ingredients

Servings: 6
1 (3 pound) bottom round roast
2 teaspoons kosher salt, or to taste
2 teaspoons ground black pepper, or to taste
1 teaspoon granulated garlic, or to taste
2 tablespoons olive oil
1/2 onion, diced
3 celery stalks, cut into 1-inch pieces
3 large cloves garlic, minced
2 tablespoons dried oregano
1 tablespoon dried basil
1/4 cup dry cooking
1 (28 ounce) can whole tomatoes with juice, lightly crushed with hands and pulp removed
1 (5.5 ounce) can tomato-vegetable juice cocktail (such as v8®)
2/3 cup cabernet sauvignon
2 cups 1-inch yukon gold potato chunks
2 cups 1-inch carrot chunks
1 1/2 onions, cut into 1-inch pieces

Recipe

Preparation Time:

Cook Time:

Ready Time:

generously season roast on all sides with salt, black pepper, and granulated garlic.
heat olive oil in a large pot or dutch oven over high heat until oil begins to smoke. add roast to pot and sear to form a crust, about 5 minutes per side. remove roast and lower heat to medium.
stir onions, celery, and garlic into pot; cook and stir, scraping any brown bits off the bottom, for 1 to 2 minutes. add oregano and basil to onion mixture; cook until fragrant, about 1 minute.
pour dry into onion mixture; bring to a boil while scraping any browned bits of food off of the bottom of the pan with a wooden spoon. cook, stirring, until the liquid is reduced, about 5 minutes. add canned tomatoes and cook until mixture just begins to bubble.
stir vegetable juice cocktail and into tomato mixture. return roast and any accumulated juices to pot, reduce heat to low, cover, and simmer for 45 minutes.
stir potatoes, carrots, and onions into pot and simmer until meat and vegetables are tender, about 2 1/2 hours. remove meat to rest; remove vegetables to a bowl. slice meat and serve topped with vegetables and sauce.

Oh So Easy Sweet And Sour Meatballs

Ingredients

Servings: 4
1 (16 ounce) package frozen stir-fry vegetables (sliced green, red, and yellow peppers and white onions)
1 (12 ounce) package frozen fully-cooked meatballs
1/4 cup apricot jam
1/4 cup french-style salad dressing
2 tablespoons soy sauce
3 cups hot cooked rice

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir vegetables, meatballs, apricot jam, salad dressing, and soy sauce together in a skillet over medium heat. cover the skillet and cook the mixture until the vegetables and meatballs are heated through completely, 15 to 20 minutes. serve over rice.

One-pan Taco Dinner

Ingredients

Servings: 4
nonstick cooking spray
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
2 cups water
2 cups minute® white rice, uncooked
1 cup shredded cheddar cheese
2 cups shredded lettuce
1 large tomato, chopped

Recipe

Preparation Time:

Ready Time:

spray large nonstick skillet with nonstick cooking spray. add meat and brown over medium-high heat; drain off excess fat.
add seasoning mix and water; stir. bring to boil.
stir in rice. sprinkle with cheese; cover. reduce heat to low; simmer 5 minutes. top with lettuce and tomato just before serving.

Porcupine Meatballs In Tomato Sauce

Ingredients

Servings: 6
1 pound ground beef
1 cup instant rice
1 white onion, chopped
1 egg
1 (28 ounce) can tomato sauce
28 fluid ounces water

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
stir tomato sauce and water together in a large pot; bring too a boil. gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
cook until meatballs are no longer pink in the center, about 35 minutes. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c).
put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.

Schnitzel With A Twist

Ingredients

Servings: 4
4 lamb chops
1 sleeve buttery crackers (such as keebler club® crackers), crushed
1/2 teaspoon greek seasoning (such as cavender's®)
1/4 teaspoon ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup butter
1 lemon, cut into wedges

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the lamb chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the lamb with the smooth side of a meat mallet to a thickness of 1/2-inch.
combine crackers, greek seasoning, and pepper in a large mixing bowl. place the flour in a shallow bowl. dredge the lamb chops in the flour, then dip them into the egg. toss the lamb chops one at a time in the cracker mixture to coat.
melt the butter in a large skillet over medium heat. fry the lamb chops in the butter until golden brown, reducing heat to medium-low if the lamb browns too quickly, 10 to 15 minutes. flip the lamb chops, continue cooking until the lamb is no longer pink in the center, 10 to 15 more minutes. serve with lemon wedges.

tortilla espanola

Ingredients

Servings: 6
3 tablespoons olive oil
4 large potatoes, peeled and cubed
1 white onion, chopped
1/2 pound chorizo sausage, casings removed and crumbled (optional)
salt and pepper to taste
5 eggs

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 2 tablespoon oil in a large, nonstick skillet over medium-low heat. fry potatoes and onion in oil for about 15 minutes. stir in chorizo, if desired; cook for five more minutes, or until potatoes are soft and lightly browned and meat is cooked. season with salt and pepper to taste.
beat eggs together in a large bowl. pour potato and onion mixture into eggs, and mix together.
heat 1 tablespoon oil in a large, nonstick skillet over medium-low heat. carefully spread mixture evenly over the bottom of the pan. cook without stirring for about 10 minutes. then place a large plate over the pan, flip the pan to transfer the eggs the plate. cooked side should be golden brown. carefully slide tortilla back into pan, and cook the other side for 5 to 10 minutes.

Delicious Krabby Salad Dip

Ingredients

Servings: 12
1 pound imitation crabmeat, chopped
2 stalks celery, minced
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1 teaspoon mustard
1/2 cup mayonnaise
1/4 teaspoon pepper
1 pinch garlic powder
seasoned salt
1/2 cup black olives (optional)

Recipe

Preparation Time:

Ready Time:

in a large bowl, stir together the crabmeat, celery, onion, parsley, mustard, mayonnaise, pepper, and garlic powder. season to taste with seasoned salt, fold in black olives if using. cover, and refrigerate for at least 45 minutes. taste before serving and adjust seasonings to taste.

White 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 white beans
1 pinch salt and black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

easy picadillo empanadas

Ingredients

Servings: 20
2 (7.5 ounce) packages refrigerated buttermilk biscuits (not the layered varieties)
cornmeal for rolling
2 tablespoons olive oil
1 medium onion, finely chopped
1/2 medium granny smith apple, cut into small dice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups shredded meat from a rotisserie chicken
1 (16 ounce) can crushed tomatoes
1/4 cup seedless raisins
1/4 cup chopped pimento-stuffed olives
2 large garlic cloves, minced
1/4 cup toasted slivered almonds
salt and pepper, to taste
olive oil, for brushing

Recipe

adjust oven rack to center; heat oven to 450 degrees.
heat oil in a 12-inch skillet over medium-high heat. saute onion and apple until golden, 3 to 4 minutes. add spices; saute until fragrant, about 30 seconds. stir in chicken, tomatoes, raisins and olives; simmer until filling is thick and moist but not too liquid, 5 to 7 minutes longer. stir in garlic, almonds, salt and pepper. transfer to a medium bowl; cool to room temperature.
separate biscuits a cornmeal-coated work surface. sprinkle with cornmeal as necessary, and roll each one into a 5 inch circle. fill each one, using a scant 2 tbs. filling and leaving a 1/2-inch border. place on cookie sheets lined with parchment paper. (at this point, can be frozen up to 2 weeks.)
brush tops with oil. bake until golden, 16 to 20 minutes (longer if frozen).

patty's mom's black bean soup

Ingredients

Servings: 4
2 cups dry black beans
8 cups water
1 tablespoon margarine
3 stalks celery, chopped
3 onions, chopped
2 bay leaves
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 smoked ham bone (with some meat on it)
2/3 cup dry

Recipe

Preparation Time:

Cook Time:

Ready Time:

soak the beans overnight in a pan of water.
drain off the soaking water. simmer beans in 8 cups of water until soft.
while the beans are cooking, saute the chopped onion and celery in margarine until golden. add the vegetables to the soup pot along with bay leaves, parsley, salt, pepper, and ham bone. cook over medium heat for 3 hours, adding water if needed.
after the beans are cooked and soft, remove the ham. set aside. cool soup, and puree in batches. return the soup to the pot, and add dry .
cut the meat off the bone, and add the meat to the soup. cook over low heat until warmed through, and adjust seasonings.

beef short rib french onion soup

Ingredients

Servings: 8
1 cup all-purpose flour
2 tablespoons salt
1 tablespoon ground black pepper
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
8 meaty beef short ribs
3 tablespoons olive oil
1/2 cup butter
8 sweet onions (such as vidalia®), sliced and separated into rings
2 quarts beef broth
1/2 cup
12 sprigs fresh thyme
1 (1 pound) loaf french bread, thinly sliced
2 cups shredded gruyere cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

mix flour, 2 tablespoons salt, 1 tablespoon black pepper, paprika, garlic powder, and onion powder in a bowl. dredge beef short ribs in the seasoned flour mixture. reserve 3 tablespoons of leftover seasoned flour.
heat olive oil in a large pot over medium-high heat and pan-fry the beef ribs until browned on all sides, 3 to 5 minutes per side. remove ribs and set aside. turn heat down to medium and melt butter in the pot; cook and stir sweet onions in the butter until soft and slightly browned, about 15 minutes. stir constantly and reduce heat if onions begin to burn.
stir 3 tablespoons of reserved seasoned flour mixture into the onions and cook and stir for 10 minutes; pour in beef broth and . bring to a boil, stirring constantly, until soup is slightly thickened; season with more salt and black pepper, if desired.
strip leaves from thyme sprigs and add leaves to the soup. gently return short ribs to the pot, reduce heat to low, and simmer soup until ribs are tender, about 2 1/2 hours. stir soup every hour or so.
preheat the oven's broiler.
ladle soup into oven-safe soup crocks, placing a short rib into each bowl. top soup with 2 slices of french bread per bowl and sprinkle about 1/4 cup of gruyere cheese over each crock.
place crocks under broiler until cheese is browned and bubbling, 2 to 3 minutes.

White 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 white beans
1 pinch salt and black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

midwest loose meats

Ingredients

Servings: 12
3 pounds ground beef
3 cups chicken broth
3 tablespoons worcestershire sauce
3 tablespoons spicy brown mustard
1 teaspoon salt
1 teaspoon ground black pepper
1/4 cup yellow mustard, or as needed
12 hamburger buns, split
24 dill pickle slices

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat a large skillet over medium-high heat, and cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the chicken broth, worcestershire sauce, brown mustard, salt, and pepper. bring to a boil, then reduce heat to low, and simmer uncovered until the liquid has evaporated, about 30 minutes.
meanwhile, preheat an oven to 300 degrees f (150 degrees c).
spread the desired amount of yellow mustard on the top half of each bun. place 2 pickle slices on the bottom half, then spoon 2 to 3 tablespoons of the ground beef mixture over, and top with the other half of the bun to make a sandwich. repeat until all the sandwiches are complete.
wrap each sandwich individually with aluminum foil and place on a baking sheet. bake in the preheated oven until the bread is warmed through, about 10 minutes.

White 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 white beans
1 pinch salt and black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

chef john's boneless whole turkey

Ingredients

Servings: 20
1 (15 pound) whole turkey, boned
kosher salt and ground black pepper to taste
3 cups prepared stuffing, or more to taste
2 tablespoons heavy whipping cream, or more to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 450 degrees f (230 degrees c).
place turkey, skin-side down, on a work surface and arrange meat with your hands into a flat, even surface. season with salt and black pepper. press stuffing all over the surface of the meat.
fold long edges of turkey around stuffing into the center of the bird and carefully turn turkey seam-side down. tie the leg-end of the turkey with kitchen twine to cinch the turkey together. repeat ties at 2-inch intervals along the length of the turkey, ending with a single tie along the length of the turkey. season with salt and place in a large roasting pan.
roast turkey in the preheated oven for 15 minutes. reduce heat to 325 degrees f (165 degrees c) and roast until an instant-read thermometer inserted into the thickest part of the turkey reads 155 degrees f (68 degrees c), about 1 1/2 hours. transfer turkey to a platter; remove and discard twine. let rest until internal temperature increases to 165 degrees f (74 degrees c), about 20 minutes.
place roasting pan over medium-high heat and stir cream into pan drippings. cook and stir until sauce thickens and reduces, 3 to 7 minutes. pour through a fine mesh sieve into a gravy boat or bowl. slice turkey crosswise and top slices with gravy.

Rabbit Loin Cigars

Ingredients

Servings: 1
2 teaspoons vegetable oil
1 cup morel mushrooms
1 teaspoon minced shallot
salt and pepper to taste
1/4 sheet frozen puff pastry, thawed
3 spears white asparagus, trimmed
1/2 cup beef or veal demiglace
1 tablespoon butter
6 ounces rabbit loin
1 egg yolk, beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
heat the oil in a small skillet over medium-high heat. add the mushrooms, shallot , salt, and pepper. cook and stir until the mushrooms break down into a paste, 5 to 10 minutes. remove from the heat and allow to cool slightly.
lay the sheet of puff pastry out on a clean work surface and roll out to fit the length of your rabbit loin. spread the mushroom paste over the surface. place the rabbit loin on the center and arrange the asparagus alongside the rabbit. roll the pastry around the rabbit and asparagus into a tight closed cylinder, pinching the ends to seal. place on prepared baking sheet, and brush the top of the pastry with egg yolk.
bake in preheated oven until the pastry is a deep golden brown, for 10 to 13 minutes. remove from the oven and let rest for 5 minutes. the meat should reach an internal temperature of at least 145 degrees f (65 degrees c).
while the rabbit is cooking, heat the demiglace in a small skillet over medium heat. when melted and hot, stir in the butter until melted and remove from the heat.
to serve, cut the pastry in half crosswise, and set in the center of a serving plate. drizzle the sauce around the plate.

easy italian sausage spaghetti

Ingredients

Servings: 12
1 tablespoon olive oil
2 pounds sweet italian sausage
1 pound fresh mushrooms, sliced
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon minced garlic
2 (28 ounce) cans tomato sauce
2 tomatoes, diced
1 (6 ounce) can tomato paste
1 (6 ounce) can sliced black olives, drained
1 teaspoon dried oregano, or to taste
1 teaspoon dried basil, or to taste
salt to taste
1 (16 ounce) package spaghetti, or as needed
1/4 cup grated parmesan cheese, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large skillet over medium-high heat. cook and stir sausage, mushrooms, onion, green bell pepper, and garlic in the hot oil until sausage is browned and crumbly, about 20 minutes; drain and discard grease.
stir tomato sauce, diced tomatoes, tomato paste, and olives into sausage mixture; season with oregano, basil, and salt. simmer mixture until flavors infuse, about 30 minutes.
bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. drain and transfer to a serving bowl; top with tomato-sausage sauce and parmesan cheese.

Fresh Oregano And Blackberry Green Beans

Ingredients

Servings: 8
2 pounds fresh green beans, cut into 2 inch pieces
2 tablespoons chopped fresh oregano
1/4 teaspoon celery salt
1/2 teaspoon onion powder
1/2 pint fresh, ripe blackberries, at room temperature
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

fill a saucepan with 1 inch of water, and insert a steamer basket. place the green beans into the steamer basket, and sprinkle with oregano, celery salt, and onion powder. cover and bring to a boil over high heat. steam for 5 minutes, then remove beans from steamer basket, and place into a large bowl.
gently fold in the blackberries, allowing the heat from the green beans to pull out their juices. season to taste with salt and pepper, and serve.

roasted butt lime chicken

Ingredients

Servings: 1
1 (5 pound) whole chicken
1 1/2 limes, halved
1 clove garlic, minced
3/4 teaspoon salt
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons dried rosemary
1/2 (12 ounce) can
1/4 red onion, peeled
1 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). rinse the chicken, inside and out, and pat skin dry with paper towels.
squeeze juice from lime halves over the outside of the chicken and place the squeezed halves in the cavity. sprinkle cavity with minced garlic. stir salt, black pepper, and rosemary in a small bowl and season the outside of the chicken with the mixture.
place chicken upright in a roasting pan, with the can inserted into the cavity far enough so the chicken doesn't fall over. place the onion into the neck cavity to block steam from escaping. pour water into the bottom of the pan.
roast the chicken upright in the preheated oven until sizzling and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees f (80 degrees c), 1 1/2 to 2 hours. baste occasionally with pan drippings. let chicken cool for about 10 minutes before serving.

Pot Roast In

Ingredients

Servings: 6
2 pounds top round steak, trimmed
2 tablespoons vegetable oil
1 onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (12 fluid ounce) can or bottle
2 bay leaves
2 whole cloves

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat a roasting pan over high heat, and coat bottom with oil. sear meat on all sides. remove from pan, and set aside.
reduce heat to low, saute onion, celery and garlic, scraping up browned bits. cover, and cook on low for 15 minutes.
mix in cream of mushroom soup and . wrap bay leaves and cloves in cheesecloth, tie with string, and add to pan. place roast on top of vegetables, spooning some sauce over meat. cover with foil, and place lid over foil to seal well. reduce heat, and simmer 1 1/2 hours.
remove meat from pan, and slice. return to the pan, and spoon sauce over. cook an additional 30 minutes.

texas crabgrass

Ingredients

Servings: 2.5
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 onion, chopped
1/2 cup butter
1/2 pound crabmeat
3/4 cup grated parmesan cheese
1/4 cup dry

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium saucepan, place spinach with 1/4 cup water. bring to a boil. reduce heat to medium, cover and cook approximately 10 minutes, stirring occasionally.
in a medium saucepan over medium heat, slowly cook and stir onions in butter until tender.
place spinach, onion, crabmeat, parmesan cheese and dry in a small baking dish. mix thoroughly. bake in the preheated oven 15 minutes, or until bubbly and lightly browned.

Grilled Chicken And Herbs

Ingredients

Servings: 4
4 large skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper

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preheat grill for medium heat and lightly oil the grate.
rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. place chicken breasts into a large resealable plastic bag and pour in olive oil. seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees f (70 degrees c, about 10 minutes per side.

traci b's callaloo soup

Ingredients

Servings: 6
2 teaspoons vegetable oil
1 1/2 cups chopped onion
3 cloves garlic, pressed
2 teaspoons grated fresh ginger root
1/4 teaspoon ground allspice
1 teaspoon ground turmeric
2 teaspoons ground coriander
1/2 teaspoon ground dried thyme
5 cups vegetable stock
2 cups diced peeled sweet potatoes
3 cups chopped kale
1 cup frozen sliced okra
1 cup coconut milk
1 cup diced tomato
1 cup canned black-eyed peas, rinsed and drained
2 tablespoons lime juice, or to taste

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heat the vegetable oil in a large pot over medium heat. stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.
pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes. add the kale and okra; simmer 5 minutes. stir in the coconut milk, tomato, black-eye peas, and lime juice. simmer about 5 minutes longer until the vegetables are tender.

Apple And Prosciutto Stuffed Chicken Breast

Ingredients

Servings: 4
1/2 cup finely chopped apple
1/8 teaspoon apple pie spice
4 skinless, boneless chicken breast halves
4 thin slices prosciutto
1/2 teaspoon apple pie spice
1 tablespoon butter
1 tablespoon all-purpose flour
2/3 cup milk
1 dash ground black pepper

Recipe

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preheat an oven to 350 degrees f (175 degrees c). grease an ovenproof baking dish; set aside.
combine chopped apple and the 1/8 teaspoon apple pie spice in a small bowl; set aside.
place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. place one slice of prosciutto on each chicken breast. place 1/4 of the apple mixture on each chicken breast. roll up each breast and secure with a toothpick. sprinkle the 1/2 teaspoon apple pie spice all over outside of chicken breasts and place into the prepared baking dish.
bake the chicken breasts, uncovered, in the preheated oven until no longer pink in the center and the juices run clear, about for 25-30 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
when chicken is almost done, melt butter in a small saucepan over medium heat. whisk in flour to make a smooth paste. whisk in milk and pepper; bring to a boil. cook and stir until thickened and bubbly, about 5 minutes. serve sauce over chicken.

barbecue lasagna

Ingredients

Servings: 10
1 (16 ounce) package lasagna noodles
2 (18 ounce) containers pulled lamb in barbeque sauce
1 (16 ounce) package shredded mozzarella cheese
1 (16 ounce) package cheddar cheese, shredded
1 (16 ounce) container ricotta cheese
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper

Recipe

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preheat an oven to 350 degrees f (175 degrees c).
bring a large pot of lightly salted water to a boil; cook the lasagna noodles in the boiling water until cooked through but still firm to the bite, about 12 minutes. drain.
bring the lamb in barbeque sauce to a simmer in a large pot over medium heat; keep warm at a slow simmer.
toss the mozzarella cheese and cheddar cheese together in a bowl. beat the ricotta cheese, egg, salt, and pepper together in a separate bowl until smooth.
spread a layer of the barbeque sauce into the bottom of a large, deep baking dish. lay enough lasagna noodles over the sauce to cover the bottom of the dish. spread an even layer of the pulled lamb in barbeque sauce over the noodles; top with a layer of the ricotta mixture and the mozzarella and cheddar cheese mixture. repeat layering. finish the assembly by topping with a layer of the ricotta mixture, a thin layer of the lamb, and a light sprinkling of the cheese mixture. reserve a small portion of the cheese mixture for later.
bake in the preheated oven for 40 minutes. top the lasagna with the reserved cheese mixture and return to over until the cheese is bubbly, about 5 minutes. remove from oven and allow to rest for 15 minutes before serving.