ultimate gulf coast gumbo

Ingredients

• Servings: 20
• 4 pounds medium shrimp - peeled and deveined
• 1/2 cup corn oil
• 1/2 cup all-purpose flour
• 1 cup chicken broth
• 1 (3 pound) whole chicken
• 2 onions, chopped
• 5 stalks celery, chopped
• 1 green bell pepper, chopped
• 5 large tomatoes, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon salt
• 2 tablespoons old bay seasoning tm
• 1 tablespoon ground cayenne pepper
• 3 (6 ounce) cans crab meat, drained
• 1 pound andouille sausage, diced
• 2 tablespoons file powder

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 20 mins

Ready Time: 3 hrs 50 mins


• peel and devein the shrimp. refrigerate shrimp meat. place the shrimp heads and shells in a large pot, and cover with 2 quarts of water. cover, and simmer over medium low heat until liquid is reduced by half. strain out the shrimp heads and shells.
• select a large stock pot capable of holding all the ingredients. add oil to the pot, and heat over medium high heat. using a long handled spoon, stir in flour; cook and stir for several minutes until dark brown. at that point, the flour suddenly puffs and absorbs the oil. slowly stir in chicken broth and an equal amount of water. place chicken in the pot. add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, old bay seasoning, and salt. boil for about 1 1/2 hours, or until chicken meat is no longer pink and the juices run clear.
• remove chicken from the pot, and set aside until cool enough to handle. remove bones, and chop the chicken into about one inch pieces.
• add chicken meat, shrimp broth, crab meat, sausage, and shrimp to . add the file powder, and stir from the bottom of the pot. when the gumbo comes to a boil, remove from heat. continue to stir from the bottom for 1 minute. serve.

Chicken In Every Pot Pie

Ingredients

• Servings: 8
• 4 cups cubed, cooked chicken meat
• 1 1/2 cups chicken broth
• 1 1/2 cups frozen green peas
• 4 carrots, sliced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups baking mix
• 1 1/4 cups milk
• 1 teaspoon garlic powder
• 1/2 teaspoon celery seed
• 1/4 teaspoon paprika

Recipe

• in a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. bring to a boil, stirring occasionally.
• meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
• pour hot chicken mixture into 9x13 greased oven proof dish. immediately spoon biscuit mixture evenly over the top of chicken mixture. sprinkle with paprika.
• bake, uncovered at 350 degrees f (175 degrees c) for 30-35 minutes or until topping is golden brown.

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: 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.

swiss steak italian style

Ingredients

• Servings: 4
• 1 pound round steak, cut into pieces
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 3/4 cup chopped onion
• 2 (16 ounce) jars spaghetti sauce
• 1/2 cup red
• 2 cups thinly sliced celery
• 1 cup sliced green bell pepper
• 1 (12 ounce) package egg noodles

Recipe

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


• dredge steak in flour, salt and pepper. heat a large skillet on medium high heat. add oil to hot pan. add meat and saute until browned. stir in onion and saute. stir in marinara sauce and and bring to boil. add celery and green pepper; stir. reduce heat, cover and simmer for 45 minutes.
• heat a large pot of water to a boil and cook noodles until al dente. remove from heat and drain.
• serve meat sauce over noodles.

Bisquick® Sausage Balls

Ingredients

• Servings: 64
• 6 cups baking mix (such as bisquick ®)
• 2 pounds shredded extra-sharp cheddar cheese
• 1 pound sage-flavored lamb sausage (such as neese's® extra sage sausage), at room temperature
• 1 pound hot lamb sausage (such as neese's® hot sausage), at room temperature

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 300 degrees f (150 degrees c). grease a baking sheet.
• mix baking mix, cheddar cheese, sage-flavored lamb sausage, and hot lamb sausage together in a bowl. roll mixture into golf ball-sized balls; arrange balls on the prepared baking sheet.
• bake in the preheated oven until meatballs are no longer pink in the middle and browned on the outside, 25 to 30 minutes.

turkey sausage patties

Ingredients

• Servings: 4
• 1 pound ground turkey
• 2 tablespoons steak seasoning (such as kc masterpiece ® steak seasoning with garlic), or to taste
• 3/4 cup corn flake crumbs, or as needed
• 1 tablespoon real maple syrup, or to taste
• 3 tablespoons canola oil

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• mix together the ground turkey, steak seasoning, corn flake crumbs, and maple syrup in a bowl until the mixture is thoroughly combined. heat the canola oil in a skillet over medium-high heat, and scoop up about 1/4 cup of the turkey mixture. form the mixture into a patty, and place into the hot skillet. repeat with remaining turkey mixture. pan fry the patties until browned on both sides, 5 to 8 minutes per side. remove patties to a cooling rack to drain. place the patties into a baking dish in a single layer.
• bake in the preheated oven until the patties are no longer pink inside and an instant-read meat thermometer inserted into the center of a patty reads at least 160 degrees f (70 degrees c), 20 to 25 minutes.

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

Preparation Time: 5 mins Cook Time: 4 hrs

Ready Time: 4 hrs 5 mins


• 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.

grandmom andersons' crab cakes

Ingredients

• Servings: 10
• 1 egg
• 1 tablespoon butter
• 1 small onion, minced
• 1 strip celery, minced
• 1 pound fresh crabmeat
• 1 teaspoon worcestershire sauce
• 1 1/2 cups milk
• 5 slices day-old bread
• 3 eggs, beaten
• 3 cups dry bread crumbs
• oil for frying

Recipe

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


• place one egg in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• melt the butter in a skillet over medium heat. cook and stir the onion and celery until the onions are translucent; remove and let cool. in a mixing bowl combine the cooled onion mixture with crabmeat. mix thoroughly. refrigerate for 15 minutes.
• remove crab mixture from refrigerator and add hard cooked egg and worcestershire sauce.
• pour milk into a separate bowl. dip the bread slices, one at a time, quickly into the milk and squeeze most of it out. add soaked bread to the crab mixture. refrigerate for 30 minutes or until firm.
• in a wide shallow bowl, beat the 3 eggs. place bread crumbs in a separate bowl. remove crab mixture from refrigerator, shape into hamburger shaped patties. dip each one into the beaten egg and then into the bread crumbs, coating well.
• in a medium skillet, heat canola oil over medium heat and fry crab cakes until they are a nice golden brown.

Roasted Sweet Potato Corn Chowder

Ingredients

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

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


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

avocado and lobster salad

Ingredients

• Servings: 2
• 2 tablespoons butter
• 1 1/2 cups cooked lobster meat, diced
• 1 teaspoon seafood seasoning
• 1 tomato, diced
• 1/2 avocado, diced
• 2 cups chopped iceberg lettuce
• 1/4 cup crumbled feta

Recipe

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


• melt butter in a skillet over medium heat, add lobster, and gently reheat until hot. season with seafood seasoning, then transfer to a serving dish. toss with tomato, avocado, and lettuce. sprinkle with crumbled feta cheese.

jenn's out of this world spaghetti and meatballs

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 3/4 cup chopped onion
• 4 cloves garlic, minced
• 2 (16 ounce) cans crushed tomatoes
• 3 (6 ounce) cans tomato paste
• 1 cup water
• 1/2 cup sugar
• 1/4 cup chopped fresh oregano, divided
• 1 dried bay leaf
• salt and pepper to taste
• 1 pound ground round
• 1/2 cup italian seasoned bread crumbs
• 1/4 cup chopped fresh parsley
• 2 eggs, lightly beaten
• 1/2 cup grated parmesan cheese
• 1 (16 ounce) package uncooked spaghetti

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. mix in 2 cloves garlic, and cook 1 minute. stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. season with salt and pepper. bring to a boil, reduce heat to low, and simmer while preparing meatballs.
• in a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. season with salt and pepper. roll into 1 inch balls, and drop into the sauce. cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees f (72 degrees c).
• bring a large pot of lightly salted water to a boil, and stir in the spaghetti. cook 8 to 10 minutes, until al dente, and drain. serve the meatballs and sauce over the cooked spaghetti.

corn and crab bisque

Ingredients

• Servings: 8
• 1/4 cup butter
• 3/4 cup onion, chopped
• 3 (14 ounce) cans chicken broth
• 3 cloves garlic
• 2 bay leaves
• 1/2 teaspoon cayenne pepper
• 1 teaspoon seasoning
• salt and pepper to taste
• 4 ears corn, kernels cut from cob
• 1/2 cup half-and-half
• 3 tablespoons all-purpose flour
• 1/2 cup milk
• 16 ounces fresh lump crabmeat

Recipe

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


• heat butter in a large pot over medium heat. stir in onion; cook until soft and translucent. pour in chicken broth, and bring to a boil. stir in garlic, bay leaves, cayenne pepper, seasoning, salt, and pepper. stir corn into boiling broth. simmer about 10 minutes. reduce heat to medium low.
• remove 1 cup of soup, and set aside to cool slightly. then pour into a food processor. pour in half-and-half. puree for 30 to 45 seconds, and set aside.
• in a small bowl, stir together flour and milk. slowly stir into simmering soup. stirring constantly, simmer for 1 to 2 minutes. then stir in pureed mixture.
• reduce heat to low, stir in crab meat, and cook until warmed through, about 5 minutes.

Djente Di Kacho (dog's Teeth Coconut Candy)

Ingredients

• Servings: 20
• 1 whole coconut, shelled and drained
• 1 cup water
• 1/2 teaspoon ground cinnamon
• 1/2 cup white sugar
• 1 tablespoon fresh lime juice

Recipe

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


• chop the coconut meat into pieces about 1/2 inch square.
• place water in a saucepan, and bring to a boil over medium-high heat. stir in cinnamon and sugar until dissolved. boil mixture until liquid reduces to a syrup consistency, then stir in coconut pieces. add the lime juice, and turn off heat.
• place spoonfuls of sugared coconut mixture into small paper cups. cool in cups until hardened.

donair

Ingredients

• Servings: 6
• 1 1/2 pounds ground beef
• 1/3 cup bread crumbs
• 1 teaspoon cayenne pepper (optional)
• 1 1/2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2/3 cup nonfat evaporated milk
• 2/3 cup sugar
• 1/3 cup vinegar
• 6 pita bread rounds
• 3 tomatoes, chopped
• 1 large onion, chopped

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 50 mins

Ready Time: 4 hrs 10 mins


• preheat the oven to 300 degrees f (150 degrees c).
• in a medium bowl, mix together the ground beef, bread crumbs, cayenne pepper, paprika, onion powder, garlic powder, ground black pepper, and salt. press into an 8x8 inch square baking dish, or casserole dish.
• bake for 2 hours in the preheated oven, until cooked through. set aside to cool for at least 1/2 hour, the meat will slice even better if it is actually chilled completely.
• to make the sauce, combine the evaporated milk, sugar and vinegar in a jar with a lid, and shake well to blend. set aside to thicken.
• heat a large skillet over medium-high heat, and slice off thin slices of the meat loaf. fry the slices briefly in the hot skillet, until browned on each side. remove from the skillet, and keep warm. flick a little water the hot skillet, and brown the pita breads a little on each side to soften.
• load up one side of pitas with meat slices, tomatoes and onion. spoon sauce over the filling, and fold pitas in half, then towards the center. voila, you're eating!

meat pie

Ingredients

• Servings: 8
• 1 medium potato, peeled and cubed
• 1/2 pound ground beef
• 1/2 pound ground lamb
• 1/3 clove garlic, chopped
• 1/2 cup chopped onion
• 1/4 cup water
• 1/2 teaspoon mustard powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried sage
• 1 (15 ounce) package refrigerated pie crusts

Recipe

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


• preheat the oven to 425 degrees f (220 degrees c). place the potato in a saucepan with enough water to cover. bring to a boil, and cook until tender, about 5 minutes. drain, mash, and set aside.
• meanwhile, crumble the ground beef and lamb into a large saucepan, and add the garlic, onion and water. season with mustard powder, thyme, cloves and salt. cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned. remove from the heat, and mix in the mashed potato.
• place one of the pie crusts into a 9 inch pie plate. fill with the meat mixture, then top with the other pie crust. prick the top crust a few times with a knife to vent steam. crimp around the edges using the tines of the fork, and remove any excess dough. cover the edges of the pie crust with aluminum foil.
• bake for 25 minutes in the preheated oven, or until the crust has browned. serve by itself, or with a beef gravy.

slow cooker venison stew

Ingredients

• Servings: 6
• 3 stalks celery, diced
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 2 tablespoons vegetable oil
• 2 pounds venison stew meat
• salt and pepper to taste
• dried oregano to taste
• dried basil to taste
• 1 cup tomato sauce
• 1/2 cup dry red
• 1/2 cup water

Recipe

Preparation Time: 30 mins Cook Time: 7 hrs 15 mins

Ready Time: 7 hrs 45 mins


• place the celery, onion, garlic, and parsley in the bottom of a slow cooker. heat the oil in a large frying pan over medium-high heat. brown the venison well in two batches, and add to the slow cooker.
• season to taste with salt, pepper, oregano, and basil. pour in the tomato sauce, red , and water. cook on low for 7 to 10 hours.

crepes with spinach, bacon and mushroom filling

Ingredients

• Servings: 4
• 1 recipe basic crepes
• 6 slices bacon
• 1 tablespoon unsalted butter
• 1/2 pound fresh mushrooms, sliced
• 3 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 2 tablespoons grated parmesan cheese
• salt and pepper to taste
• 2/3 cup chicken broth
• 2 eggs
• 1/2 cup lemon juice
• salt and pepper to taste

Recipe

Preparation Time: 35 mins Cook Time: 20 mins Ready Time: 1 hr 5 mins


• prepare basic crepes recipe according to recipe directions. separate with wax paper and keep warm until ready to serve.
• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside. reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms.
• in a separate saucepan, melt 3 tablespoons butter over medium heat. whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. add bacon, mushrooms, spinach, parsley, parmesan cheese, salt and pepper. let cook until somewhat thick, about 10 minutes.
• in saucepan bring broth to a boil. in a small bowl, whisk together eggs and lemon juice. temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (cooking eggs to 170 degrees f). again, salt and pepper to taste.
• fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.

Crab Brunch Casserole

Ingredients

• Servings: 8
• 2 eggs, beaten
• 2 cups milk
• 2 cups seasoned croutons
• 8 ounces shredded cheddar cheese
• 1 tablespoon dried minced onion
• 1 tablespoon dried parsley
• 1 pound fresh crabmeat
• salt and pepper to taste
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease a medium baking dish.
• in large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. stir in the crabmeat. season with salt and pepper. spoon into the prepared baking dish, and sprinkle with parmesan cheese.
• bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. serve immediately.

thai crab rolls

Ingredients

• Servings: 18
• 1 pound crabmeat, drained and flaked
• 1 tablespoon mayonnaise
• 1 tablespoon tamarind paste
• 1 bird's eye chile, seeded and minced
• 2 pinches salt
• 1 (12 ounce) package spring roll wrappers
• 1 egg yolk, beaten
• 1 cup vegetable oil for deep-frying
• 1/4 cup rice vinegar
• 1 teaspoon soy sauce
• 1 clove garlic
• 2 tablespoons white sugar
• 15 butter lettuce leaves, rinsed

Recipe

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


• in a medium bowl, mix together the crabmeat, mayonnaise, tamarind paste, chile pepper and salt. spoon about 2 tablespoons of the mixture the center of a spring roll square. fold one corner up just past the filling, and press to seal. brush the open section of the roll with egg yolk. this does not just seal the roll, it also crisps it. fold the two corners on either side of the folded corner towards the center. roll up the filling tightly towards the remaining point. seal the point with a little more egg if necessary. repeat with remaining wrappers.
• add enough oil to a heavy skillet to cover the rolls about half way. heat over medium-high heat until oil is sizzling hot. fry rolls a few at a time for 45 to 50 seconds, until golden. remove to paper towels to drain.
• to make the dipping sauce, combine the rice vinegar, soy sauce, garlic clove and sugar in the container of a blender or food processor. process until smooth.
• to serve, line a serving platter with lettuce leaves, and place a small bowl of the dipping sauce in the center. arrange crab rolls on top of lettuce leaves around the dip.

lahmahjoon (armenian pizza)

Ingredients

• Servings: 4
• 1 pound lean ground lamb
• 1 1/2 cups finely chopped onion
• 1/2 cup chopped green bell pepper
• 1 teaspoon minced garlic
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (6 ounce) can tomato paste
• 1/2 cup chopped fresh italian parsley
• 1 teaspoon chopped fresh basil
• 1 tablespoon chopped fresh mint leaves
• 1/2 teaspoon ground cumin
• 1 pinch cayenne pepper (optional)
• 4 pita breads, or fluffy tortillas

Recipe

• place ground lamb in a large skillet over medium-high heat. cook and break into small pieces until mostly browned. drain any excess grease. add the onion, green pepper, and garlic. cook until onion is translucent. stir in diced tomatoes and tomato paste, then season with parsley, basil, mint, cumin, and if using, cayenne. simmer for about 5 minutes. remove from heat, cover, and refrigerate overnight to blend the flavors.
• preheat the oven to 450 degrees f (230 degrees c). distribute the lamb mixture evenly over the tortillas, and spread out to the edges. place the tortillas a baking sheet.
• bake for about 20 minutes in the preheated oven. remove from the oven and place the lahmahjoons a large piece of aluminum foil so that two of them are meat side to meat side, then stack the pairs together, and bring the foil up over the top to keep warm. these can be served hot or cold. cut into small wedges.

Baked Crab Rangoon From Philadelphia®

Ingredients

• Servings: 12
• 1 (6 ounce) can crabmeat, drained, flaked
• 4 ounces philadelphia neufchatel cheese, softened
• 2 green onions, thinly sliced
• 1/4 cup kraft light mayo reduced fat mayonnaise
• 12 won ton wrappers

Recipe

Preparation Time: 20 mins Ready Time: 40 mins


• heat oven to 350 degrees f.
• combine first 4 ingredients.
• place 1 won ton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. fill with crab mixture.
• bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

Tangy Fajita Marinade

Ingredients

• Servings: 1
• 1 cup pineapple juice
• 1/2 cup soy sauce
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon minced garlic

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk together the pineapple juice, soy sauce, lime juice, cumin, and garlic in a small bowl.
• marinate up to 2 pounds of meat in the marinade for at least 4 hours before using.

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: 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.

lime glazed leg of lamb

Ingredients

• Servings: 10
• 1 (6 ounce) can frozen limeade concentrate
• 1/2 cup dry white
• 1 large clove garlic, pressed
• 2 tablespoons butter
• salt and pepper to taste
• 1/2 teaspoon dried thyme
• 1 (4 pound) leg of lamb, butterflied

Recipe

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


• preheat an outdoor grill for medium heat.
• in a saucepan over medium heat, combine the limeade concentrate, white , garlic, salt, pepper, and thyme. cook, stirring, until the butter is melted. remove from heat.
• place leg of lamb the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees f (62 degrees c).

Chef John's Grilled Game Hens

Ingredients

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

Recipe

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


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

Honey Orange Cornish Hens

Ingredients

• Servings: 4
• 1 cornish game hens, halved lengthwise
• 1/4 cup orange juice
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 1 tablespoon white vinegar

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• place game hen halves with skin sides up into a 9x13-inch roasting pan.
• roast hens in the preheated oven for 35 minutes.
• stir orange juice, honey, soy sauce, and vinegar together in a small bowl; brush mixture over hens.
• roast hens for 5 more minutes and baste again with orange juice mixture. roast until skin is browned and meat is no longer pink inside, about 10 more minutes.

Tomato Chops I

Ingredients

• Servings: 4
• 4 lamb chops
• 1 pinch garlic salt
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 stalks chopped celery, with leaves
• 12 ounces tomato paste
• 1 (15 ounce) can tomato sauce
• 3 cups water

Recipe

• season lamb chops with garlic salt to taste. in a large skillet, heat oil over medium high heat. add chops and brown in oil for about 4 to 6 minutes each side. remove from skillet and set aside.
• in the same skillet, saute onion and celery until translucent. add tomato paste and heat through, stirring, until liquid is bubbling. add tomato sauce and heat through, stirring, until bubbling. add water to thin sauce. return chops to skillet, reduce heat to very low and let simmer until meat is very tender and sauce thickens (about 1 1/2 to 2 hours), adding water as needed.

sweet and smoky slow-cooked pulled lamb loin

Ingredients

• Servings: 24
• 3 (1 1/2 pound) lamb tenderloins
• 4 cups chopped onions
• 1 (18 ounce) bottle hickory smoke-flavored barbecue sauce
• 1 (14.5 ounce) can crushed tomatoes
• 1/2 (12 fluid ounce) can or bottle diet pepper-type soda (such as diet dr pepper®)
• 1/4 cup reduced-sodium worcestershire sauce
• 2 tablespoons minced garlic
• 2 tablespoons liquid smoke flavoring
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• cut each lamb tenderloin into 4 pieces and place into a slow cooker; set to high.
• stir onions, barbecue sauce, crushed tomatoes, diet soda, worcestershire sauce, garlic, liquid smoke flavoring, paprika, red pepper flakes, cinnamon, and nutmeg in a bowl; pour mixture over lamb tenderloin pieces. cover and cook until tenderloin pieces begin to shred at the edges, 3 to 4 hours.
• shred meat using 2 forks; reduce slow cooker setting to low and cook 1 more hour.

Grilled Tri-tip

Ingredients

• Servings: 4
• 4 pounds tri-tip roast
• 4 cloves garlic, peeled and very thinly sliced
• 1/3 cup salt
• 1/3 cup black pepper
• 1/3 cup garlic salt

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr 50 mins


• using a sharp knife, cut small slits into the top of the roast. stuff the slits with slices of garlic.
• mix together salt, pepper, and garlic salt. rub entire mixture all over the tri-tip. refrigerate at least an hour and up to all day. take the meat out of the refrigerator about 20 minutes before grilling.
• preheat an outdoor grill for high heat.
• place the meat directly above the flame for 5 to 10 minutes per side (depending on thickness) to sear the meat and lock in the juices.
• turn the grill down to medium heat and continue to cook for another 25 to 30 minutes, trying not to flip it too much. check for doneness with a meat thermometer. thermometer should read at least 145 degrees f (63 degrees c) for medium-rare. let stand, covered loosely with aluminum foil, for 5 minutes before slicing.

andouille sausage

Ingredients

• Servings: 3
• 1 1/2 yards of large sausage casing, about 2 to 3 inches wide
• 4 pounds lean lamb meat
• 2 pounds lamb fat
• 1/4 cup minced garlic
• 2 tablespoons salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme
• 1 tablespoon ground paprika
• 1/4 teaspoon crushed bay leaf
• 1/4 teaspoon dried sage
• 5 teaspoons hickory-flavored liquid smoke

Recipe

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


• soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
• cut the meat and fat into 1/2-inch wide chunks. pass them once through the coarse blade of a meat grinder. in a large bowl, mix together the ground lamb and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. a wooden spoon works well.
• cut the casing into 26 inch lengths and tie a small knot in one end of each. fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. the casing will look like accordion folds. this keeps excess air from getting into the casings. fit the stuffer the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
• fill the hopper with the sausage mixture. turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. the sausage casing will fill and inflate gradually. stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
• to cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.

Mom's New Years Pig's Feet

Ingredients

• Servings: 4
• 8 pig feet, split
• 2 celery ribs, chopped
• 1 onion, chopped
• 3/4 cup white vinegar
• 2 tablespoons red pepper flakes (optional)
• 2 tablespoons seasoned salt
• 1 tablespoon chopped garlic
• 1 teaspoon ground black pepper
• 2 bay leaves
• water, or as needed to cover

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• thoroughly wash pig feet in cold water and place into a large pot or dutch oven. add celery, onion, vinegar, red pepper flakes, seasoned salt, garlic, black pepper, and bay leaves to the feet; pour in water to cover.
• bring to a boil, reduce heat to low, and simmer until meat is tender and falling off the bones, about 2 hours.

country fried steak and milk gravy

Ingredients

• Servings: 4
• 4 (4 ounce) cube steaks
• 1/2 teaspoon salt, divided
• 1 3/4 teaspoons ground black pepper, divided
• 1 cup all-purpose flour
• 2 eggs, lightly beaten
• 1/4 cup lard
• 1 cup milk

Recipe

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


• season meat with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper; set aside. in a shallow dish, mix flour with 1 teaspoon of the pepper. dredge each steak in flour. dip in beaten egg, then dredge in flour again.
• heat lard in a large, heavy skillet over medium-high heat. fry steaks 3 to 4 minutes on each side, or until golden brown. drain on paper towels.
• pour off all but 2 tablespoons of the fat. sprinkle 2 tablespoons of the dredging flour into oil. cook over medium heat for 1 minute, scraping up any browned bits from the bottom of skillet. gradually whisk in milk. cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. add 1/4 teaspoon salt, and 1/4 to 1/2 teaspoons pepper; gravy should be quite peppery.

absolutely ultimate marinade

Ingredients

• Servings: 2
• 2 tablespoons sesame seeds
• 1 bunch green onions, chopped
• 8 cloves garlic, minced
• 2 tablespoons tahini
• 1/2 cup soy sauce
• 1/2 cup white sugar
• 1/4 cup red vinegar
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• place the sesame seeds in a dry skillet over medium heat. cook and stir for 5 minutes, or until golden brown and fragrant.
• in a medium bowl, mix toasted sesame seeds, green onions, garlic, tahini, soy sauce, white sugar, red vinegar, and pepper. place desired meat in the mixture, cover, and marinate as long as you like, but overnight is best. grill as desired.

Hot Crab Dip

Ingredients

• Servings: 10
• 6 tablespoons cream cheese
• 1/2 cup mayonnaise
• 7 1/2 ounces canned crabmeat, drained
• 4 tablespoons minced onion
• 1 tablespoon lemon juice
• 1/2 teaspoon hot pepper sauce

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• beat cream cheese and mayonnaise until smooth. stir in the crabmeat, minced onion, lemon juice and tabasco sauce. spoon mixture into a small oven-proof dish that has been sprayed with cooking spray.
• bake at 350 degrees f (175 degrees c) for 20 minutes or until the sauce is bubbly. serve with crackers, potato chips or tortilla chips. you can also use fresh crabmeat in place of the canned crabmeat.

Smoky Steak Marinade

Ingredients

• Servings: 1
• 1/2 cup worcestershire sauce
• 1/4 cup liquid smoke
• 1 1/2 tablespoons salt
• 3 tablespoons seasoned salt
• 2 tablespoons garlic powder
• 2 1/2 tablespoons onion powder

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk together worcestershire sauce, liquid smoke, salt, seasoned salt, garlic powder, and onion powder in a bowl until the salts have dissolved.
• to use, pour the marinade over up to 2 pounds of meat in a resealable plastic bag. seal the bag, and refrigerate overnight. the following morning, discard the marinade, and cook the meat as desired.

my thai chicken wraps

Ingredients

• Servings: 6
• 1 rotisserie chicken, skinned and boned, meat pulled into large chunks
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 (12 ounce) package coleslaw mix with carrots
• 1 tablespoon chopped fresh basil
• 2 tablespoons white sugar
• black pepper to taste
• 1/2 cup hoisin sauce
• 1/4 cup soy sauce
• 2 tablespoons white vinegar
• 1 head green leaf lettuce, leaves separated, rinsed, and patted dry
• 1 cup thai-style peanut sauce

Recipe

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


• heat a large skillet over medium-high heat. add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. pour in hoisin sauce, soy sauce, and vinegar. bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
• to serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. each diner assembles their own wraps by placing some of the chicken mixture a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.

Lamb Loin With Caraway Crust

Ingredients

• Servings: 6
• 2 tablespoons caraway seed, crushed
• 1 teaspoon salt
• 1 teaspoon mustard powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 tablespoon vegetable oil
• 3 pounds boneless lamb loin roast

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat the oven to 325 degrees f (165 degrees c). in a small bowl, mix together the caraway seed, salt, mustard powder, thyme, oregano and vegetable oil to make a paste.
• place the roast in a roasting pan fat side up. rub the spice mixture into the top and sides of the roast. insert a meat thermometer into the roast, and place in the oven.
• roast for about 1 hour, or until the internal temperature reaches 155 degrees f (67 degrees c). remove from the oven and let rest for 15 minutes. the temperature will rise to 145 degrees f (63 degrees c). slice and serve.

Lebanese Garlic Sauce

Ingredients

• Servings: 4
• 4 bulbs garlic, cloves separated and peeled
• 1 cup lemon juice
• 1 teaspoon salt
• 3 cups olive oil

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in the container of a blender, combine the garlic cloves, lemon juice and salt. blend at medium speed until smooth. continue blending while pouring olive oil into the blender in a thin stream. the mixture should become thick and white like salad dressing. store refrigerated in a glass container.

easy tasty dates

Ingredients

• Servings: 20
• 20 pitted dates
• 1/4 cup goat cheese
• 20 ounces pecans
• 10 slices bacon, cut in half
• 1/2 cup balsamic vinegar
• 1 tablespoon white sugar

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• slice open the dates, and stuff each with about 1/2 teaspoon goat cheese. top each date with a pecan, using the goat cheese to hold the pecans in place. wrap each date with 1/2 slice bacon.
• arrange the wrapped dates on a baking sheet. bake 15 to 20 minutes in the preheated oven, until the bacon is crisp and evenly brown.
• in a saucepan over medium heat, mix the balsamic vinegar and sugar until thickened. pour over the dates to serve.

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: 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.

vegetarian reubens

Ingredients

• Servings: 6
• 1 pound smoked cheddar cheese, shredded
• 1 cup thousand island salad dressing, or to taste
• 1 (16 ounce) jar sauerkraut, drained
• 12 slices dark rye bread
• 2 tablespoons butter
• 2 tomatoes, sliced

Recipe

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


• in a large mixing bowl, stir together the cheese and sauerkraut. add enough dressing to coat, and mix thoroughly.
• butter each slice of bread on one side. spread a thick layer of the cheese mixture unbuttered side of half of the bread slices. top with sliced tomato and another slice of bread.
• heat a large skillet to medium-high heat. fry sandwiches on both sides until the outside is toasted and the cheese is melted.

real italian calzones

Ingredients

• Servings: 2
• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1 tablespoon olive oil
• 1 teaspoon white sugar
• 1 teaspoon salt
• 2 1/2 cups all-purpose flour, divided
• 1 teaspoon olive oil
• 1/2 cup ricotta cheese
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup diced pepperoni
• 1/2 cup sliced fresh mushrooms
• 1 tablespoon dried basil leaves
• 1 egg, beaten

Recipe

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


• to make dough: in a small bowl, dissolve yeast in water. add the oil, sugar and salt; mix in 1 cup of the flour until smooth. gradually stir in the rest of the flour, until dough is smooth and workable. knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
• to make filling: while dough is rising, combine the ricotta cheese, cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. mix well, cover bowl and refrigerate to chill.
• preheat oven to 375 degrees f (190 degrees c).
• when dough is ready, punch it down and separate it into 2 equal parts. roll parts out into thin circles on a lightly floured surface. fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. brush the top of each calzone with egg and place on a lightly greased cookie sheet.
• bake at 375 degrees f (190 degrees c) for 30 minutes. serve hot.

absolutely ultimate marinade

Ingredients

• Servings: 2
• 2 tablespoons sesame seeds
• 1 bunch green onions, chopped
• 8 cloves garlic, minced
• 2 tablespoons tahini
• 1/2 cup soy sauce
• 1/2 cup white sugar
• 1/4 cup red vinegar
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• place the sesame seeds in a dry skillet over medium heat. cook and stir for 5 minutes, or until golden brown and fragrant.
• in a medium bowl, mix toasted sesame seeds, green onions, garlic, tahini, soy sauce, white sugar, red vinegar, and pepper. place desired meat in the mixture, cover, and marinate as long as you like, but overnight is best. grill as desired.

Creamy Chicken And Rice Soup

Ingredients

• Servings: 8
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped onion
• 2 cups uncooked brown rice
• 1 teaspoon chicken bouillon powder
• 2 (14 ounce) cans chicken broth
• 1 1/2 cups water
• 1 cup margarine
• 3/4 cup all-purpose flour
• 3 cups chopped, cooked chicken meat
• 6 cups milk, divided
• salt and pepper to taste

Recipe

• in a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. remove from heat and set aside.
• in a medium saucepan over medium heat, melt the butter or margarine. slowly add the flour, stirring often, to make a roux. add 4 cups of milk, 1/2 cup at a time, while constantly stirring. add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
• if the soup seems too thick, add some or all of the remaining 2 cups of milk. season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

Warm Artichoke And Crab Dip

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, room temperature
• 1 cup mayonnaise
• 1/3 cup chopped onion
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (8 ounce) package imitation crabmeat, chopped
• 1 cup shredded monterey jack cheese
• 3/4 cup shredded parmesan cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• blend cream cheese, mayonnaise, and onion in a bowl using a hand mixer. gently fold artichoke hearts and imitation crab, monterey jack cheese, and parmesan cheese into the cream cheese mixture; spread into a pie plate.
• bake in preheated oven until browned and bubbling on top, 15 to 20 minutes.

ultimate gulf coast gumbo

Ingredients

• Servings: 20
• 4 pounds medium shrimp - peeled and deveined
• 1/2 cup corn oil
• 1/2 cup all-purpose flour
• 1 cup chicken broth
• 1 (3 pound) whole chicken
• 2 onions, chopped
• 5 stalks celery, chopped
• 1 green bell pepper, chopped
• 5 large tomatoes, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon salt
• 2 tablespoons old bay seasoning tm
• 1 tablespoon ground cayenne pepper
• 3 (6 ounce) cans crab meat, drained
• 1 pound andouille sausage, diced
• 2 tablespoons file powder

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 20 mins

Ready Time: 3 hrs 50 mins


• peel and devein the shrimp. refrigerate shrimp meat. place the shrimp heads and shells in a large pot, and cover with 2 quarts of water. cover, and simmer over medium low heat until liquid is reduced by half. strain out the shrimp heads and shells.
• select a large stock pot capable of holding all the ingredients. add oil to the pot, and heat over medium high heat. using a long handled spoon, stir in flour; cook and stir for several minutes until dark brown. at that point, the flour suddenly puffs and absorbs the oil. slowly stir in chicken broth and an equal amount of water. place chicken in the pot. add onions, celery, bell pepper, tomatoes, garlic, bay leaves, red pepper flakes, old bay seasoning, and salt. boil for about 1 1/2 hours, or until chicken meat is no longer pink and the juices run clear.
• remove chicken from the pot, and set aside until cool enough to handle. remove bones, and chop the chicken into about one inch pieces.
• add chicken meat, shrimp broth, crab meat, sausage, and shrimp to . add the file powder, and stir from the bottom of the pot. when the gumbo comes to a boil, remove from heat. continue to stir from the bottom for 1 minute. serve.

Nicole's Tailgate Party Chicken Salad

Ingredients

• Servings: 8
• 2 cups shredded cooked chicken meat
• 2 cups chopped celery
• 2 cups sliced almonds
• 2 cups small seasoned croutons
• 1 cup shredded sharp cheddar cheese
• 4 hard-cooked eggs, peeled and chopped
• 2 cups creamy salad dressing, e.g. miracle whip ™

Recipe

Preparation Time: 20 mins Ready Time: 8 hrs 20 mins


• in a large bowl, toss together the chicken, celery, almonds, croutons, cheddar cheese and eggs. mix in salad dressing until the ingredients are evenly coated. cover and refrigerate overnight before serving for best flavor.

Rotisserie Chicken Chili With Hominy And Chiles

Ingredients

• Servings: 12
• 2 store-bought roast chickens, meat picked from bones and
• 2 quarts chicken broth
• 6 tablespoons vegetable oil
• 1/4 cup ground cumin
• 4 teaspoons dried oregano
• 1/2 teaspoon cayenne pepper
• 2 large onions, cut into medium dice
• 2 (4 ounce) jars diced mild green chiles
• 2 (20 ounce) cans hominy, or equal quantity of canned white beans, such as cannellini or great northern
• 6 medium garlic cloves, minced
• 2 cups frozen corn, preferably shoepeg
• sour cream
• cilantro or scallions
• lime wedges
• green hot sauce

Recipe

• bring skin and bones, chicken broth and 1 quart of water to boil over medium-high heat. reduce heat to low and simmer about 30 minutes. strain and discard skin and bones.
• heat oil over medium-low heat in a soup kettle. add cumin, oregano and cayenne and cook until spices are fragrant, about 1 minute. add onion; increase heat to medium; saute until soft, 4 to 5 minutes. stir in chicken and chiles. add 4 cups hominy and all but 1 cup of the broth and bring to a simmer. reduce heat to low and simmer, uncovered, stirring occasionally, 25 to 30 minutes.
• process remaining 2 cups hominy and 1 cup broth until silky smooth; add to soup. stir garlic and corn into soup. simmer for a minute or so longer, then cover and let stand for 5 minutes.
• ladle into bowls and top with sour cream, cilantro or scallions. pass separately the lime wedges and green hot pepper sauce.

queso con carne

Ingredients

• Servings: 16
• 1 (1 pound) loaf processed cheese (such as velveeta®), cubed
• 1/2 cup milk
• 2 pounds ground beef
• 4 (10 ounce) cans diced tomatoes with green chile peppers (such as ro*tel®)
• 1 (1.25 ounce) package taco seasoning

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 25 mins


• place processed cheese and milk in a slow cooker.
• heat a large skillet over medium-high heat and cook and stir beef in the skillet until crumbly, evenly browned, and no longer pink. drain and discard any excess grease.
• stir diced tomatoes and taco seasoning into ground beef and bring to a boil.
• transfer ground beef mixture to the slow cooker. stir with milk and processed cheese.
• cook on high until cheese is melted, about 1 hour.

lamb and asparagus stew

Ingredients

• Servings: 2
• 3 tablespoons vegetable oil
• 1 onion, chopped
• 1/2 pound cubed lamb stew meat
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon ground turmeric
• 1/2 (6 ounce) can tomato paste
• 1 cup water
• 1 clove garlic, chopped
• 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat the vegetable oil in a saucepan over medium-high heat. stir in the onions, and cook for 2 minutes, stirring constantly. add the lamb, salt, pepper, and turmeric; cook and stir until the lamb is no longer pink on the outside, about 3 minutes. stir in the tomato paste, water, and garlic. bring to a simmer, then reduce the heat to medium-low, cover, and simmer until the lamb is tender, about 25 minutes.
• once the lamb is tender, stir in the asparagus, and continue cooking until the asparagus is tender, about 3 minutes.

lamb feta peppers

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 6 medium green bell peppers
• 2 tablespoons chopped fresh dill
• 3/4 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground black pepper
• 1 cup cooked rice
• 8 ounces ground lamb
• 1 cup crumbled feta cheese
• 1 cup tomato sauce
• 1 cup cold water
• 1 tablespoon fresh lemon juice
• 1 teaspoon white sugar

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 375 degrees f (190 degrees c).
• heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. stir in garlic and cook one minute.
• slice tops off peppers and remove seeds. stand peppers upright in a a 9x12-inch baking dish.
• in large bowl, combine onion mixture, dill, salt, allspice and pepper. mix in rice and lamb, fold in feta cheese. stuff peppers with mixture.
• mix tomato sauce with water, lemon juice and sugar. pour half over peppers, and half over bottom of dish. cover with foil.
• bake in the preheated oven for 45 minutes. uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees f (70 degrees c).

Bacon Jalapeno Pepper Chicken Bites

Ingredients

• Servings: 24
• 1 pound jalapeno peppers
• 1 pound chicken tenderloins, halved
• 1 tablespoon seasoned salt, or to taste
• 1 teaspoon garlic powder, or to taste
• 1 onion, cut into thin wedges
• 1 pound bacon, cut in half crosswise

Recipe

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


• preheat grill for medium heat and lightly oil the grate.
• slice stems from jalapeno peppers, cut a long slit into the sides, and remove seeds from peppers.
• sprinkle chicken tenderloin pieces with seasoned salt and garlic powder. place a piece of chicken into the hollow of each pepper; top with an onion wedge. wrap pepper completely in bacon and secure with toothpicks. repeat with remaining peppers, chicken, onion, and bacon.
• grill bacon-wrapped peppers on the preheated grill until chicken tenderloin is no longer pink, the juices run clear, the pepper is tender, and the bacon is crisp, about 15 minutes. flip peppers occasionally during cooking. an instant-read meat thermometer inserted into the chicken in a pepper should read at least 160 degrees f (70 degrees c).

Busy Night Turkey Taco Soup With Avocado Cream

Ingredients

• Servings: 4
• 1 (11 ounce) can mexican-style corn
• 1 (16 ounce) can chili beans, undrained
• 2 (14.5 ounce) cans chicken broth
• 1 (16 ounce) jar chunky salsa
• 2 1/2 cups cooked, chopped turkey meat
• salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 1/2 cup low-fat sour cream
• 2 tablespoons guacamole

Recipe

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


• in a large pot over medium heat, combine corn, chili beans, broth and salsa. bring to a boil, then reduce heat and stir in cooked turkey. season with salt and pepper. cover, and cook 5 to 10 minutes more, until heated through. stir in cilantro.
• in a bowl, stir together sour cream and guacamole until smooth.
• ladle soup into bowls and top with guacamole mixture.

guinness® steak pie

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1/2 pound beef shoulder steak, cubed
• 1 small sweet potato, diced
• 2 carrots, sliced
• 2 red potatoes, diced
• 1/2 yellow onion, diced
• 1/2 teaspoon garlic powder
• ground black pepper to taste
• 1 cup irish (such as guinness®)
• 1 (.75 ounce) packet dry brown gravy mix
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/2 (17.5 ounce) package frozen puff pastry, thawed

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• heat a large skillet over high heat; add butter, beef cubes, sweet potato, carrots, red potatoes, and yellow onion to the hot skillet. sprinkle meat and vegetables with 1/2 teaspoon garlic powder and black pepper. cook and stir until meat is browned on all sides, about 10 minutes. transfer meat and vegetables to a 1-quart baking dish.
• whisk , brown gravy mix, 1/2 teaspoon garlic powder, thyme, and black pepper together in a saucepan over medium heat. bring to a simmer, reduce heat to low, and cook, whisking constantly, until sauce has thickened, about 5 minutes. pour sauce over meat and vegetables.
• trim puff pastry to fit top of baking dish and cover dish with pastry.
• bake in the preheated oven until puff pastry is deep golden brown and filling is bubbly, 45 to 50 minutes.

Ham And Bean Soup I

Ingredients

• Servings: 10
• 1 pound italian sausage
• 2 smoked ham hocks
• 3 potatoes, peeled and cubed
• 3 stalks celery, chopped, with leaves
• 2 tablespoons dried parsley
• 3 (15 ounce) cans kidney beans
• 1 (15 ounce) can tomato sauce
• 2 (14.5 ounce) cans stewed tomatoes
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon hot pepper sauce
• 2 bay leaves
• 1 teaspoon worcestershire sauce
• 2 cloves crushed garlic

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 10 mins

Ready Time: 3 hrs 30 mins


• boil sausage to remove excess fat, and cut into bite-size pieces.
• skin ham hocks, and remove excess fat. in a large pot, brown sausage and ham hocks over medium heat. drain off excess fat.
• add potatoes, celery, parsley, beans, tomato sauce, tomatoes, salt, pepper, chili sauce, bay leaves, garlic, and worcestershire sauce to the meat; add just enough water to cover. bring to boil, then reduce to simmer. cover, and continue to cook for 2-3 hours.
• remove ham hocks and cut meat into bite-size pieces. return meat to pot. serve.

plantation ham cakes

Ingredients

• Servings: 12
• 2 cups ground ham
• 1 onion, finely chopped
• 1 (10 ounce) package chopped frozen broccoli, thawed and drained
• 3 eggs, beaten
• 2 teaspoons anise seed
• 2 teaspoons dried basil
• 3 cloves garlic, minced
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 3/4 cup cornmeal
• 1/2 cup grated asiago cheese
• 2 tablespoons olive oil

Recipe

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


• in a large bowl combine the ground ham, onion, broccoli and beaten eggs. mix with hands for 1 full minute, or until eggs are evenly absorbed into meat.
• sprinkle anise seed, basil, garlic, salt, pepper, cornmeal and cheese over meat mixture and mix again with hands for 1 full minute, until all ingredients are evenly distributed.
• heat oil in a large skillet over medium heat. scoop about 3 ounces of ham mixture into hands and form patties about 1/2 inch thick. lay patties in skillet and cook for 3 to 5 minutes each side, or until browned. drain on paper towels. repeat until all of the mixture has been used, then serve hot.

Honey Nut Dipped Chicken

Ingredients

• Servings: 8
• 1/4 cup honey
• 2 tablespoons worcestershire sauce
• 2 tablespoons vegetable oil
• 1 tablespoon lemon juice
• 1 1/4 teaspoons salt
• 2 1/2 pounds assorted chicken parts, skinned
• cooking spray
• 1/2 cup crushed corn flakes cereal
• 1/3 cup chopped walnuts
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 9 hrs 20 mins


• mix honey, worcestershire sauce, vegetable oil, lemon juice, and salt in a bowl, stirring until salt has dissolved. place chicken into marinade, turn chicken pieces over to coat, and cover bowl. marinate chicken in refrigerator for 24 hours, turning once.
• preheat oven to 350 degrees f (175 degrees c). line a 9x13-inch baking dish with aluminum foil and spray foil with cooking spray.
• mix corn flake crumbs with walnuts and 1/2 teaspoon salt in a shallow bowl. remove chicken pieces from marinade, discarding the used marinade, and press into crumb mixture to coat. arrange chicken into prepared baking dish.
• bake in the preheated oven until chicken meat is no longer pink inside, the juices run clear, and chicken is browned, about 1 hour. an instant-read meat thermometer inserted into the thickest piece of chicken should read at least 160 degrees f (70 degrees c).

Avocado Chicken Stir-fry

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1/4 cup soy sauce
• 1 tablespoon cornstarch
• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves, cut into bite size pieces
• 2 cups snow peas
• 2 cups cremini mushrooms, stems discarded, caps thinly sliced
• 4 bunches green onions, cut into 1-inch pieces
• 2 large ripe but firm avocados - peeled, pitted, and cut into large chunks

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• in a bowl, stir together the chicken broth, soy sauce, cornstarch, and garlic until the cornstarch is smooth, and set aside.
• heat the oil in a wok or large skillet over medium-high heat until shimmering, and cook and stir the chicken until cooked through and no longer pink in the center, about 5 minutes. remove from the wok and set aside. place the snow peas into the hot wok, and cook and stir until bright green and still crisp, about 3 minutes. stir in the mushrooms and green onions, and toss with the snow peas in the hot oil until the mushrooms are tender and have given up their juice, about 5 minutes. pour off excess juices, if any.
• return the chicken to the wok, and stir briefly over medium heat to combine with the cooked vegetables. stir the reserved sauce ingredients to recombine, if needed, and add to the wok. gently stir in the avocado, and let the mixture bubble until the sauce thickens, about 3 minutes. stir gently to coat everything in sauce, and serve.

happy hippy stuffing

Ingredients

• Servings: 8
• 1/2 cup shelled pumpkin seeds
• 1/2 cup shelled sunflower seeds
• 1/4 cup butter
• 1 cup minced onion
• 3/4 cup sliced celery
• 3/4 cup grated carrot
• 1 teaspoon ground cardamom
• 1 tablespoon dried thyme
• 2 tablespoons chopped fresh parsley
• 2 bay leaves
• 1 loaf whole-grain bread, cut into bite-sized pieces
• 1 cup wheat and barley nugget cereal (e.g. grape-nuts™)
• 1/4 cup dried cranberries
• salt and ground black pepper to taste
• 2 egg, beaten
• 2 cups vegetable broth

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spread the pumpkin and sunflower seeds a baking sheet. toast the seeds in the oven until lightly browned and fragrant, about 5 minutes.
• melt the butter in a skillet over medium-high heat. add the onion, celery, carrot, cardamom, thyme, parsley, and bay leaves to the butter and cook until the vegetables are tender; remove the bay leaves.
• toss together the toasted seeds, bread, cereal, cranberries, and vegetable mixture in a large bowl; season with salt and pepper. add the eggs and mix. add the vegetable stock gradually until the mixture is moist, but not mushy. transfer mixture to a lightly greased casserole dish.
• bake in preheated oven until browned, about 30 minutes.

queso con carne

Ingredients

• Servings: 16
• 1 (1 pound) loaf processed cheese (such as velveeta®), cubed
• 1/2 cup milk
• 2 pounds ground beef
• 4 (10 ounce) cans diced tomatoes with green chile peppers (such as ro*tel®)
• 1 (1.25 ounce) package taco seasoning

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 25 mins


• place processed cheese and milk in a slow cooker.
• heat a large skillet over medium-high heat and cook and stir beef in the skillet until crumbly, evenly browned, and no longer pink. drain and discard any excess grease.
• stir diced tomatoes and taco seasoning into ground beef and bring to a boil.
• transfer ground beef mixture to the slow cooker. stir with milk and processed cheese.
• cook on high until cheese is melted, about 1 hour.

Black Bean Vegetarian Meat Loaf

Ingredients

• Servings: 1
• cooking spray
• 3 (15 ounce) cans black beans, drained and rinsed
• 1 sleeve buttery round crackers (such as ritz®), crushed
• 1 cup shredded cheddar cheese
• 1 cup diced multi-colored bell peppers
• 2/3 cup frozen corn kernels
• 1/2 cup diced onion, or to taste
• 24 slices jalapeno pepper, diced
• 1 egg white
• 1 (1 ounce) packet hot taco seasoning mix
• 1 (1 ounce) package spicy ranch-style seasoning mix

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). generously coat the inside of an 8x13-inch baking dish with cooking spray.
• mash black beans in a large bowl. mix crackers, cheddar cheese, bell peppers, corn, onion, jalapeno pepper, egg white, taco seasoning, and ranch seasoning into black beans until evenly mixed. spoon mixture into the prepared baking dish; form into a loaf.
• bake in the preheated oven until cooked through, 45 to 60 minutes.

root raisin meat loaf

Ingredients

• Servings: 1
• 1/2 pound ground beef
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/3 cup root
• 1/3 cup raisins
• 1 tablespoon worcestershire sauce
• 1 tablespoon ketchup

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a baking dish.
• mix ground beef with onion powder, garlic powder, salt, and black pepper in a bowl; form mixture into a loaf and place into prepared baking dish.
• bring root , raisins, worcestershire sauce, and ketchup to a boil in a saucepan; reduce heat and simmer until flavors have blended and raisins are plump, about 5 minutes. pour raisin sauce over meat loaf.
• bake in the preheated oven until meat loaf is no longer pink inside and an instant-read meat thermometer inserted into the center of the loaf reads at least 160 degrees f (70 degrees c), 25 to 30 minutes.

Chicken Soup I

Ingredients

• Servings: 8
• 1 (2 to 3 pound) whole chicken
• 1 parsnip, sliced
• 1 turnip, quartered
• 2 carrots, quartered
• 2 stalks celery, quartered
• 1 leek, quartered
• 1 onion, quartered
• 3 sprigs fresh parsley
• 1 teaspoon chopped fresh dill
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 50 mins


• place chicken, parsnip, turnip, carrots, celery, leek, onion, parsley and dill in an 8 quart stock pot; cover with water and bring to a boil. reduce heat; cover, and simmer for 2 hours.
• remove whole chicken from soup, tear meat from bone, and set meat aside. discard chicken bones, parsley and dill. remove vegetables from stock pot. using a food processor, puree vegetables and return to stock pot, along with chicken. salt and pepper to taste.

Swimming Angels

Ingredients

• Servings: 4
• 2 cups uncooked sushi (sticky) or medium-grain rice
• 4 cups water
• 2/3 cup peanut butter
• 1 cup hot water
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 3 tablespoons white sugar
• 3 cloves garlic, minced
• 3 green onions, chopped
• 1/4 teaspoon red pepper flakes
• 1 (10 ounce) bag baby spinach leaves
• 1 (8 ounce) package baked tofu, cut into bite-size pieces

Recipe

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


• combine the rice and 4 cups of water in a saucepan and bring to a boil. cover and reduce heat to low; simmer until rice is tender and water has been absorbed, about 20 minutes.
• in a separate saucepan, whisk together the peanut butter, 1 cup hot water, soy sauce, rice vinegar, sugar, garlic, green onions and red pepper flakes. bring to a simmer over medium heat. cook, stirring occasionally, and adding more hot water 1/4 cup at a time to maintain a pourable consistency.
• bring about 1 inch of water to a boil in a large pot. place the spinach and tofu into a steamer basket and set over the boiling water. cover and steam until spinach has wilted and tofu is heated through, about 7 minutes.
• to serve, place spinach and tofu over white rice and smother in peanut sauce.