southern lamb tenderloin

Ingredients

• Servings: 4
• 2 cups panko bread crumbs
• 1 tablespoon parsley flakes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 1 (1 pound) lamb tenderloin, cut crosswise into 1/2-inch thick slices
• 1/4 cup olive oil

Recipe

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


• stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. dip tenderloin slices in the crumb mixture to coat both sides.
• heat olive oil over medium-high heat in a skillet and fry the lamb until the crumb coating is browned and the lamb is no longer pink inside, 2 to 3 minutes per side. an instant-read meat thermometer inserted into the center of the lamb should read at least 145 degrees f (65 degrees c).

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: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• 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.

ponchos

Ingredients

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

Recipe

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


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

Taco Dip Ii

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 (16 ounce) can refried beans
• 1/2 cup hot taco sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 cup sour cream
• 1/4 cup chopped onion
• 1/4 cup chopped tomatoes
• 1/4 cup black olives, sliced
• 1/4 cup jalapeno pepper rings
• 1 1/2 cups shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet, brown ground beef and drain. add refried beans, spicy taco sauce, chili powder and cumin. spread this mixture into a 9x13-inch baking dish. spread sour cream over meat mixture. layer onions, tomatoes, olives, and hot pepper cheese over the sour cream. top with the cheese.
• bake at 350 degrees f (175 degrees c) for 30 minutes.

o'reilly's pig wings

Ingredients

• Servings: 12
• 12 trimmed bone-in lamb shanks
• 1 (2 liter) bottle root
• 1 1/2 cups prepared apple butter
• 1/4 cup hot sauce
• 6 cups vegetable oil for frying

Recipe

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

Ready Time: 2 hrs 45 mins


• cover lamb shanks with water in a large pot over medium heat; bring to a boil.
• reduce heat to low, cover the pot, and gently simmer lamb shanks until tender, about 2 hours. skim foam that forms on the surface of water as lamb cooks; pour in more water as needed. drain lamb shanks and allow to cool, about 15 minutes. remove surface moisture with paper towels.
• pour root into a saucepan over medium heat and bring to a boil. reduce heat to medium-low and simmer until reduced to 4 cups, about 20 minutes.
• stir apple butter and hot sauce into root ; reduce heat to low and simmer to keep warm, stirring occasionally, while frying shanks.
• heat vegetable oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• gently lower lamb shanks into hot oil, 2 or 3 at a time, and deep-fry until meat is crisp and brown, about 3 minutes per batch. drain on a plate lined with paper towels.
• serve lamb shanks slathered with hot apple butter sauce.

meat and potato casserole

Ingredients

• Servings: 8
• 3 pounds top round, london broil cut, cubed
• 5 potatoes - peeled and cubed
• 1 red onion, sliced
• 1 green bell pepper, chopped
• 1 1/2 pounds fresh mushrooms, sliced
• 16 ounces red and vinegar salad dressing

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet over medium high heat, saute the cubed meat until well browned on all sides. place meat in a 10x15 inch baking dish. next, place the potatoes, onion, green bell pepper and mushrooms over the meat. top with the salad dressing and cover with foil.
• bake at 350 degrees f (175 degrees c) for 1 hour, or until potatoes are tender.

Flaming Slow Cooker Lamb

Ingredients

• Servings: 12
• 4 pounds lamb tenderloin, cubed
• 1 (16 ounce) jar hot picante sauce
• 1 (7 ounce) can chopped green chiles
• 1 (7 ounce) can chipotle peppers in adobo sauce
• 2 limes, juiced

Recipe

Preparation Time: 5 mins Cook Time: 8 hrs

Ready Time: 8 hrs 5 mins


• put lamb tenderloin into slow cooker. pour picante sauce over the lamb; add green chiles, chipotle peppers in adobo sauce, and lime juice.
• cover and cook on high until the lamb is tender enough to be shredded easily with 2 forks, about 5 hours. remove lamb to a cutting board, shred, and return to sauce. continue cooking on low another 3 to 4 hours.

cranberry meatballs

Ingredients

• Servings: 12
• 4 eggs, beaten
• 1 cup crushed corn flake cereal
• 1/3 cup chili sauce
• 1 tablespoon soy sauce
• 1 teaspoon dried parsley
• 2 tablespoons dried onion flakes
• 8 vegetarian burger patties
• 2 servings (4 ounce) sleeves buttery round crackers, crumbled
• 1 (8 ounce) package cream cheese, softened
• 1 cup chopped walnuts
• 1 (16 ounce) can cranberry sauce
• 1 cup russian-style salad dressing
• 1 teaspoon brown sugar
• 1 tablespoon lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). spray two cookie sheets with non-stick cooking spray.
• in a medium-size mixing bowl, combine eggs, cornflake crumbs, chili sauce, soy sauce, parsley flakes, dehydrated onion, vegetable burger, buttery round crackers, cream cheese, and walnuts. shape into 72 1-inch meatballs. arrange on prepared cookie sheets.
• bake the meatballs at 350 degrees f (175 degrees c) for 20 to 25 minutes, or until the meatballs are cooked through.
• in a large saucepan, combine cranberry sauce, russian dressing, brown sugar, and lemon juice. cook, stirring frequently until the cranberry sauce is melted. add the meatballs and heat through. serve with appetizer toothpicks, if desired.

slow cooker venison sloppy joes

Ingredients

• Servings: 4
• 1/4 pound bacon
• 2 pounds venison stew meat
• 1 large yellow onion, chopped
• 1/2 cup brown sugar
• 1/4 cup vinegar
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• 2 tablespoons minced garlic
• 1 tablespoon prepared dijon-style mustard
• 1 cup ketchup
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 8 hrs

Ready Time: 8 hrs 5 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. remove from skillet, crumble and set aside. brown stew meat in bacon grease for flavor.
• put onion, sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. add bacon and venison and stir together.
• cook for a minimum of 8 hours on low setting. use a fork to separate the meat into a thick and yummy sloppy joe-style barbecue.

Shredded Beef Tacos With Lime

Ingredients

• Servings: 4
• 1/4 cup vegetable oil
• 2 tablespoons vinegar
• 2 tablespoons lime juice
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 3 cloves garlic, minced
• 1 1/2 pounds beef chuck roast, trimmed and cut into 1-inch thick slices
• 1 cup beef stock
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ready Time: 7 hrs


• whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 4 hours or overnight.
• bring beef to room temperature, about 20 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• transfer beef and lime juice marinade to a large baking dish. add beef stock and cover baking dish with aluminum foil.
• bake in preheated oven until beef is very tender, about 2 1/2 hours. allow meat to rest for 10 minutes before shredding with 2 forks. drain and discard about 80% of liquid from meat and season with salt before serving.

venison tenderloin

Ingredients

• Servings: 6
• 4 pounds venison tenderloin
• 1 cup red
• 1/2 cup apple vinegar
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 2 bay leaves
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Recipe

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

Ready Time: 13 hrs 35 mins


• combine the red , vinegar, onion, garlic, bay leaves, thyme and rosemary in a medium bowl, and mix well. transfer to a large resealable bag, and put the venison tenderloin into the bag. close tightly, pressing out as much air as you can. place meat in the refrigerator to marinate, turning two or three times, for at least 12 hours.
• preheat the oven to 325 degrees f (165 degrees c). remove meat from marinade, and place on a roasting rack in a roasting pan.
• roast in the oven for 2 to 2 1/2 hours or to your desired degree of doneness. for medium rare, the internal temperature of the roast should be at least 150 degrees f (65 degrees c) when taken with a meat thermometer. let the roast stand for 15 to 20 minutes before carving.
• while the tenderloin roasts, heat marinade in a saucepan over medium heat. simmer until the liquid is reduced by 1/3. serve with venison.

3 ingredient pulled lamb barbeque

Ingredients

• Servings: 16
• 1 (18 ounce) bottle barbeque sauce
• 1 envelope dry onion soup mix
• 1 (4 pound) boneless lamb loin roast
• 1 (4 pound) package thick country-style lamb ribs
• 1 (18 ounce) bottle barbeque sauce

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 45 mins


• stir 1 bottle barbeque sauce and dry onion soup mix together in the bottom of a large slow cooker crock. place lamb loin and ribs into the slow cooker.
• cook on high until the meat begins to fall apart, 6 to 8 hours. remove meat and set aside. allow crock to cool enough to handle; pour liquid into a bowl. clean the crock and return it to the slow cooker.
• debone ribs; discard bones and any fat. shred meat from the ribs. shred lamb loin meat using two forks pulling them in opposite directions. return all the shredded meat to the slow cooker. pour 1 bottle barbeque sauce over the lamb. add a small amount of water to the sauce bottle, shake vigorously to get as much sauce from the bottle as possible, and pour into the slow cooker.
• cook on low for 1 hour.

Easy Easy Casserole

Ingredients

• Servings: 4
• 1 1/2 pounds ground turkey
• 4 potatoes, peeled and sliced
• 2 tablespoons butter
• salt and pepper to taste
• 1 (15 ounce) can cream-style corn
• 1 (10.75 ounce) can condensed tomato soup

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet over medium-high heat, place the turkey and saute for 5 to 10 minutes, or until browned.
• place the sliced potatoes in the bottom of a lightly greased 2-quart casserole dish, cover with butter and season with salt and pepper to taste. then layer the cream-style corn over the potatoes, top with the browned turkey meat, and then top with the tomato soup.
• cover and bake at 350 degrees f (175 degrees c) for 60 minutes.

chinese clay pot rice with chicken

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 thick slices back bacon or canadian bacon, cut into bite-size pieces
• 5 cloves garlic, peeled and smashed
• 3 large chicken legs -- boned, skinned, and cut into large chunks
• 1/2 cup dark soy sauce, or to taste
• 2 tablespoons oyster sauce
• 1 1/2 tablespoons light-colored soy sauce
• 2 cups uncooked white rice
• 1/2 cup water

Recipe

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


• heat the vegetable oil in a large saucepan with a lid over medium heat. cook and stir the bacon pieces until lightly browned and the oil has a bacon flavor, about 1 minute. remove the bacon from the pan, turn the heat to high, stir in the garlic, and cook until the garlic cloves are beginning to turn golden brown, about 1 more minute. add the chicken pieces, stirring to seal the surfaces of the meat. turn the heat down, and cook until golden brown on the outside but still pink on the inside, about 3 minutes.
• return the bacon pieces to the pan, and stir in the dark soy sauce, oyster sauce, light soy sauce, and rice, and mix everything together until well-combined. pour in the water (should not reach to the top of the rice mixture), cover the pan, and turn the heat to low. simmer until the rice is cooked and grains of roasted rice are stuck on the bottom of the pan, about 30 minutes. serve each portion topped with some of the browned rice kernels scraped from the bottom.

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.

jen's pressure cooker pot roast

Ingredients

• Servings: 6
• 3 pounds beef rump roast
• salt and ground black pepper to taste
• 1/3 cup all-purpose flour
• 1/4 cup vegetable shortening
• 2 (1 ounce) packages dry onion soup mix
• 2 1/2 cups cold water, or as needed
• 8 potatoes, peeled and halved
• 3 onions, peeled
• 1/2 cup cold water

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• season roast with salt and pepper on all sides; coat roast with flour (reserve leftover flour for gravy).
• melt shortening in a pressure cooker over medium-high heat. brown roast on all sides in hot shortening. sprinkle onion soup mix over the roast. pour in at least two cups of water; use 1 to 2 cups more if the beef is a tough cut or to reach the minimum amount recommended by the pressure cooker's manufacturer.
• seal the lid and bring the cooker up to full pressure over high heat. reduce the heat to low, maintaining full pressure, and cook for 1 1/2 to 2 hours.
• release the pressure and test for doneness; the meat should be fork-tender. add potatoes and onions, making sure the vegetables are submerged in the cooking liquid. (you may need to rearrange the roast on top of the vegetables or add more water.) seal the lid and return the pressure cooker to full pressure.
• reduce heat to low, maintaining full pressure, and cook for 10 minutes. release the pressure; transfer meat and vegetables to a serving platter.
• to make gravy, bring the cooking liquid to a boil. whisk reserved flour into 1/2 cup cold water; whisk the flour mixture into the boiling broth. cook until thickened, stirring occasionally, about 3 minutes. serve gravy with pot roast and vegetables.

easy pheasant casserole

Ingredients

• Servings: 6
• 1 (6 ounce) package dry bread stuffing mix
• 4 tablespoons butter, melted
• 1 1/2 cups hot water
• 1 (10.5 ounce) can chicken gravy
• 1 pound cooked pheasant, cubed
• 1 (16 ounce) package frozen mixed vegetables
• 1/4 teaspoon dried thyme

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine the seasoning packet from the stuffing mix with the butter and water. stir in the stuffing crumbs until all the liquid is absorbed.
• in a separate 2 quart casserole dish, combine the gravy, pheasant, vegetables and thyme. stir all together well , then spoon the stuffing mix over the top.
• bake at 350 degrees f (175 degrees c) for 45 minutes, or until hot and bubbly.

Oven Meatballs

Ingredients

• Servings: 20
• 1 1/2 pounds ground beef
• 1/2 cup ketchup
• 1 tablespoon cornstarch
• 3/4 cup water
• 1/2 cup white sugar
• 1 teaspoon vinegar
• 1 teaspoon dry mustard powder
• 3/4 teaspoon salt
• 3 tablespoons soy sauce

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x9 inch baking dish and set aside.
• form ground beef into 20 meatballs. brown them on all sides in a large skillet over medium heat, about 15 minutes.
• whisk together the ketchup, cornstarch, water, sugar, vinegar, dry mustard, salt, and soy sauce in a bowl until the sugar is dissolved and the cornstarch is smooth.
• place the browned meatballs in the prepared baking dish, and pour the sauce over them. bake 30 to 40 minutes in the preheated oven, until the sauce is thickened and the meatballs are cooked through.

Chicken And Dumplings I

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken
• 4 cubes chicken bouillon
• 2 cups all-purpose flour
• 4 eggs
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• fill a large pot with water, and add whole chicken. bring to a boil, and then reduce heat. simmer until tender, about 1 to 2 hours.
• remove chicken from broth, and set aside to cool. reserve broth. when cool enough to handle, remove meat from bones; cut into bite size pieces. discard skin and bones.
• in a medium bowl, stir together flour and salt. break one egg into flour, and stir with fork till stiff. continue adding eggs one at a time until all are incorporated. the dough should be very stiff.
• bring broth to a boil. add bouillon cubes; stir until cubes have dissolved.
• using a fork and knife, pick up dough on fork. hold over boiling broth, and cut off small pieces into broth until all the dough has been used. stir, cover, and simmer for 20 minutes.
• add chicken meat, and stir. serve hot.

baked chicken oscar dinner (yep, the whole shebang)

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 12 small red potatoes
• 2 tablespoons olive oil, divided
• 2 teaspoons sea salt
• 2 teaspoons garlic powder
• 2 teaspoons lemon and herb seasoning
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 6 slices havarti cheese, folded in half
• 3 (.9 ounce) packages hollandaise sauce mix (such as knorr®)
• 3 cups milk
• 3/4 cup butter
• 1 teaspoon ground white pepper
• 1 teaspoon dried basil
• 1 pinch garlic powder (optional)
• 1 pound fresh asparagus, trimmed
• 1 (8 ounce) package imitation crabmeat, chopped
• 1/4 teaspoon paprika

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c).
• place chicken breasts into a 9x13-inch baking dish.
• place red potatoes into a separate 8x8-inch baking dish.
• drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
• combine sea salt, 2 teaspoons garlic powder, lemon and herb seasoning, onion powder, 1 teaspoon dried basil, and black pepper in a small bowl. sprinkle chicken and potatoes each with half the seasoning mix.
• cover both baking dishes with aluminum foil.
• bake chicken and potatoes in the preheated oven for 40 to 45 minutes; remove chicken and top each breast with a folded slice of havarti cheese. return chicken to oven and bake until havarti cheese is melted, chicken is no longer pink inside and juices juices run clear, about 5 more minutes.
• remove chicken and potatoes from oven and allow to rest covered for 5 minutes.
• whisk hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. reduce heat to low and simmer sauce until thickened, about 1 minute. remove from heat and stir in white pepper, 1 teaspoon dried basil, and 1 pinch garlic powder.
• place asparagus into a skillet over medium heat. pour water into skillet about 1-inch deep and bring to a boil. cover skillet and steam asparagus just until tender but still bright green, 2 to 4 minutes.
• to serve, place each chicken breast a serving plate and top breasts with imitation crab meat.
• pour about 2 tablespoons of hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. serve remaining hollandaise sauce on the side. garnish with a pinch of paprika and serve with 2 red potatoes on each serving plate.

little lamb meatballs in a spicy eggplant tomato sauce

Ingredients

• Servings: 4
• 1 eggplant, cubed
• 2 tablespoons olive oil
• salt and freshly ground black pepper to taste
• 1/3 cup finely minced onion
• 1 pinch crushed red pepper flakes, or to taste
• 1 1/2 cups chicken broth
• 1 cup marinara sauce
• 1/4 cup plain dry bread crumbs
• 1 large egg
• 1 1/2 tablespoons greek yogurt
• 1/4 cup finely minced onion
• 4 cloves garlic, finely minced
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1 pound ground lamb
• cayenne pepper to taste
• 1 tablespoon chopped fresh mint

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 55 mins


• preheat the oven to 450 degrees f (230 degrees c).
• line a baking sheet with parchment paper or silicone baking mats.
• combine eggplant, olive oil, salt and black pepper in a large skillet over medium-high heat. cook and stir until eggplant begins to soften, about 5 minutes.
• mix in minced onion and red pepper flakes. reduce heat to medium; cook and stir until onion softens, 4 minutes.
• stir in chicken broth and marinara sauce. reduce heat to medium-low and simmer until sauce mixture has reduced by half, about 30 minutes.
• whisk bread crumbs, egg, and greek yogurt in a large bowl until the bread crumbs absorb all the liquid, about 3 minutes.
• mix onions, garlic, kosher salt, black pepper, cumin, cinnamon, and coriander into the bread crumb mixture.
• crumble lamb into bread crumb spice mixture; stir in cayenne pepper.
• form lamb mixture into small meatballs and transfer to prepared baking sheet. place baking sheet into the preheated oven and bake until browned, but still pink inside, about 10 minutes.
• remove meatballs from the oven and stir into simmering sauce. simmer over low heat until sauce begins to thicken, 30 to 45 minutes.
• garnish with chopped fresh mint.

Traditional Rub For St. Louis Ribs

Ingredients

• Servings: 4
• dry rub:
• 1/4 cup dark brown sugar
• 3 tablespoons paprika
• 1 tablespoon dry mustard
• 1 tablespoon sea salt
• 1 1/2 teaspoons granulated garlic powder
• 1 1/2 teaspoons onion powder
• 1/2 teaspoon ground coriander
• 2 racks smithfield® extra tender st. louis lamb spareribs, membrane removed
• vegetable oil
• handful hickory or apple wood chips for smoking, soaked in water and drained (optional)
• 3/4 cup apple juice, in a spray bottle (optional)

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs 40 mins


• about one hour before smoking, make the dry rub. combine sugar, paprika, mustard, salt, garlic, onion powder and coriander in small bowl; mix well. coat both sides of ribs with a little vegetable oil and sprinkle with seasoning rub. set aside at room temperature for 1 hour.
• heat charcoal or gas grill for indirect cooking at 230 to 250 degrees f. add drained wood chips, if using.
• place the ribs, meaty side down, over a drip pan and cook for 2 hours. if desired, spray both sides of ribs with apple juice. add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• remove ribs from grill. double-wrap each rack in heavy-duty aluminum foil. return wrapped ribs to the grill and cook for 1 1/2 to 3 hours more over indirect heat, until very tender. add more coals as needed to maintain temperature for a charcoal grill.

my meatball lasagna

Ingredients

• Servings: 1
• meatballs:
• 4 slices day-old bread
• 1 cup warm water
• 1/4 cup butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups shredded mozzarella cheese
• 4 eggs
• 1/4 cup grated parmesan cheese
• 1 tablespoon italian seasoning
• 2 pounds ground beef
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 1 (12 ounce) package lasagna noodles
• sauce:
• 1 (24 ounce) jar prepared spaghetti sauce (such as prego®)
• 1 (12 ounce) can tomato paste
• 1 (10.75 ounce) can condensed cheddar cheese soup
• cheese mixture:
• 1 (15 ounce) container ricotta cheese
• 1 (12 ounce) container cottage cheese
• 2 cups shredded mozzarella cheese
• 3 tablespoons chopped fresh parsley
• 1 cup shredded mozzarella cheese, or as needed

Recipe

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

Ready Time: 1 hr 55 mins


• soak bread slices in warm water in a bowl for 5 minutes; squeeze bread dry and transfer to a large bowl.
• melt butter in a skillet over medium heat; cook and stir onion and garlic in hot butter until onion is translucent, about 5 minutes. add onion and garlic to bread. stir 1 1/2 cup mozzarella cheese, eggs, parmesan cheese, and italian seasoning into bread and onions until thoroughly combined. crumble ground beef into mixture; mix until thoroughly combined. season with salt and black pepper.
• form ground beef mixture into 1-inch meatballs. heat vegetable oil in a large skillet over medium heat. pan-fry meatballs until browned, working in batches if necessary, about 10 minutes, turning often. set meatballs aside.
• bring a large pot of lightly salted water to a boil. cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. drain.
• preheat oven to 350 degrees f (175 degrees c).
• combine prepared spaghetti sauce, tomato paste, and cheddar cheese soup in a bowl. combine ricotta cheese, cottage cheese, 2 cups mozzarella cheese, and parsley in a separate bowl.
• spread 1 cup of sauce mixture into the bottom of a 9x13-inch baking dish. layer 1/3 the lasagna noodles over the sauce, overlapping if necessary. arrange meat balls over noodles. place 1/3 the lasagna noodles over meat balls, and spread with cheese mixture in an even layer. top cheese layer with remaining 1/3 the lasagna noodles and spread remaining sauce over top layer of noodles. sprinkle top with 1 cup mozzarella cheese.
• bake lasagna in the preheated oven until casserole is bubbling and the topping is melted, about 1 hour.

Nita's Lamb, Green Beans And Tomatoes

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 1/2 pounds lamb stew meat
• 1 large onion, chopped
• 2 pounds fresh green beans, washed and trimmed
• 1 (15 ounce) can tomato sauce
• 1 cup water
• salt and pepper to taste
• 2 teaspoons chopped fresh mint leaves

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• heat oil in a large skillet over medium high heat. add lamb and onion and cook until meat is browned; stir in beans and cook for about 10 minutes, stirring occasionally.
• stir in tomato sauce, water, salt, pepper and mint. reduce heat to low, cover and simmer for about 1 hour or until cooked through and beans are tender.

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.

Ham And Bean Soup Ii

Ingredients

• Servings: 6
• 1 pound dry navy beans, soaked overnight
• 4 quarts water
• 1 pound leftover ham bone with meat attached
• 1 onion, finely diced
• 2 carrots, sliced
• 2 stalks celery, diced
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon paprika

Recipe

• in a large stock pot, add water, ham bone and pre-soaked beans. bring to a boil, reduce heat and simmer until beans are close to soft.
• remove bone and cut off remaining meat. remove 1/3 of beans and mash with potato masher or food processor.
• return ham and beans back to stock pot and add onion, carrots, celery, garlic powder, pepper and paprika. if you are using dripping from a previously cooked ham add those now. simmer until vegetables are tender and serve.

Updated Shepherds Pie

Ingredients

• Servings: 6
• 1 1/4 pounds red potatoes, cut into chunks
• 3 large cloves garlic
• 1 pound extra-lean ground beef
• 2 tablespoons flour
• 4 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed
• 3/4 cup fat-free reduced-sodium beef broth
• 2 tablespoons ketchup
• 3/4 cup breakstone's reduced fat or knudsen light sour cream
• 1/2 cup kraft 2% milk shredded sharp cheddar cheese, divided

Recipe

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


• cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender. meanwhile, brown meat in large nonstick skillet. stir in flour; cook 1 min. add mixed vegetables, broth and ketchup; cook 5 min., stirring frequently.
• heat oven to 375 degrees f. drain potatoes; return to pan. add sour cream; mash until potatoes are smooth and mixture is well blended. stir in 1/4 cup cheese.
• spoon meat mixture into 8-inch square baking dish; cover with potatoes.
• bake 18 min. top with remaining cheese; bake 2 min. or until melted.

light and delicious lasagna

Ingredients

• Servings: 1
• 2 1/3 tablespoons olive oil, divided
• 1 yellow onion, chopped
• 4 cloves garlic, chopped
• 1 pound ground turkey
• 3 cups fresh mushrooms, sliced
• 4 teaspoons dried basil
• 4 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 2 (14.5 ounce) cans diced tomatoes
• 1 (6 ounce) can tomato paste
• 6 cups chopped fresh spinach, washed and dried
• 2 1/2 cups low-fat cottage cheese
• 4 egg whites
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 cup grated low-fat parmesan cheese
• 8 no-boil lasagna noodles
• 3 cups zucchini, sliced
• 2 cups shredded low-fat mozzarella cheese

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c). coat a 9x13-inch baking dish with one teaspoon olive oil.
• heat remaining 2 tablespoons of olive oil in a large saucepan over medium heat, and cook and stir the onion and garlic until the onion is translucent, about 5 minutes. mix in the turkey, mushrooms, basil, oregano, and black pepper; cook and stir until the turkey is no longer pink and the mushrooms have released their liquid, 10 to 15 minutes. break the turkey meat into crumbles as it cooks. stir in the diced tomatoes, tomato paste, and spinach. cook, stirring often, until the spinach leaves are wilted, about 5 minutes; turn off burner.
• mix the cottage cheese, egg whites, parsley, and parmesan cheese in a bowl until thoroughly combined. set aside.
• place 4 lasagna noodles into the prepared baking dish, overlapping if necessary, and pour half of the turkey mixture over the noodles. spread half the zucchini slices over the meat sauce, and top with half of the cottage cheese mixture. spread half of the mozzarella cheese over the cottage cheese layer. repeat layers, starting with 4 more noodles, the remaining meat sauce, zucchini slices, cottage cheese mixture, and remaining mozzarella cheese.
• bake the lasagna in the preheated oven until the sauce is bubbling and the cheese is melted and browned, 45 minutes to 1 hour.

easy pheasant casserole

Ingredients

• Servings: 6
• 1 (6 ounce) package dry bread stuffing mix
• 4 tablespoons butter, melted
• 1 1/2 cups hot water
• 1 (10.5 ounce) can chicken gravy
• 1 pound cooked pheasant, cubed
• 1 (16 ounce) package frozen mixed vegetables
• 1/4 teaspoon dried thyme

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine the seasoning packet from the stuffing mix with the butter and water. stir in the stuffing crumbs until all the liquid is absorbed.
• in a separate 2 quart casserole dish, combine the gravy, pheasant, vegetables and thyme. stir all together well , then spoon the stuffing mix over the top.
• bake at 350 degrees f (175 degrees c) for 45 minutes, or until hot and bubbly.

Maple Turkey Brine

Ingredients

• Servings: 18
• 4 quarts water, divided
• 2 cups dark brown sugar
• 1 cup soy sauce
• 1 cup maple syrup
• 3/4 cup sea salt
• 8 cloves whole garlic cloves, peeled
• 6 bay leaves
• 3 large fresh thyme sprigs
• 2 teaspoons whole black peppercorns
• 1 cup sour mash whiskey

Recipe

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


• place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and whiskey. stir to dissolve brown sugar and salt; bring to a boil. remove from heat, and stir in remaining 2 quarts of water. allow brine to cool completely before using.

cola-basted ham

Ingredients

• Servings: 12
• 1 (10 pound) fully-cooked, bone-in ham
• 6 cups cola-flavored carbonated beverage
• 1 cup packed light brown sugar
• 1 tablespoon mustard powder
• 2 tablespoons dijon-style prepared mustard
• 2 cups dried bread crumbs

Recipe

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

Ready Time: 4 hrs 45 mins


• preheat oven to 325 degrees (165 degrees c).
• place ham fat side down in a shallow pan. pour cola into pan 1/2 inch deep. bake 2 to 3 hours, or until ham can easily be pierced with a fork, basting with cola every 15 minutes. center of ham will read 140 degrees f (60 degrees c) on a meat thermometer. remove ham from pan and cool.
• increase oven temperature to 375 degrees f (190 degrees c).
• cut away the rind with a sharp knife. combine sugar, mustard, bread crumbs and enough cola to form a thick paste. spread paste over entire ham. place ham on roasting rack in oven and bake 45 minutes longer, basting every 10 minutes, until mustard paste has melted into a dark glaze. let stand at room temperature 30 minutes before slicing.

oven-braised chicken thighs with fennel and castelvetrano olives

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 pounds skinless, boneless chicken thighs
• salt and ground black pepper to taste
• 1 bulb fennel, cut into 1/4-inch thick slivers
• 1 yellow onion, cut into 1/4-inch thick slivers
• 1/2 teaspoon fennel seeds
• 4 cloves garlic, sliced
• 1 tablespoon chopped fresh thyme
• 1 dried chile de arbol pepper
• 1/2 cup white
• 1 (28 ounce) can whole peeled tomatoes in puree
• 1/2 cup pitted and halved castelvetrano olives
• 2 tablespoons chopped fennel greens (optional)
• 2 tablespoons chopped fresh flat-leaf parsley (optional)
• 1 teaspoon lemon zest (optional)

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat olive oil in a large, heavy cast-iron skillet or dutch oven over medium-high heat. season chicken thighs with salt and black pepper. brown chicken in the hot oil, about 5 minutes per side. meat will still be pink inside. transfer chicken into a bowl, leaving drippings in skillet.
• turn heat down to medium; cook fennel, onion, and fennel seeds in the hot oil, stirring occasionally, until onion and fennel begin to caramelize, about 10 minutes. stir garlic, thyme, and chile de arbol pepper into fennel mixture. cook until garlic is fragrant, about 1 more minute. stir white into fennel mixture, scraping up and dissolving any browned bits of food on the bottom of the skillet.
• pour tomatoes with puree into skillet and bring to a boil. break tomatoes into large chunks with a wooden spoon; adjust salt and pepper. add chicken thighs, any accumulated drippings from chicken, and olives to the skillet and stir to combine.
• bake uncovered in the preheated oven until the chicken thighs are no longer pink inside, about 45 minutes. let cool 5 to 10 minutes before serving. sprinkle with fennel greens, flat-leaf parsley, and lemon zest.

ginger chicken with cashews

Ingredients

• Servings: 6
• 1 1/2 cups chicken broth
• 1/2 cup soy sauce
• 1 tablespoon cornstarch
• 3/4 teaspoon ground ginger
• 3/4 teaspoon brown sugar
• 1/4 cup cornstarch
• 1 1/2 teaspoons ground ginger
• 1/4 teaspoon curry powder
• 2 pounds skinless, boneless chicken breast meat - cut into cubes
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon sesame oil
• 3 green onions, chopped
• 1 bell pepper, chopped
• 1 teaspoon sesame seeds
• 1/2 cup cashews

Recipe

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


• whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.
• combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. add the chicken to the bag and toss until well coated.
• heat the olive oil and sesame oil in a wok or large skillet over high heat. cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. remove from heat; add cashews and toss to serve.

smokin' scovilles turkey chili

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 2 small green bell peppers, seeded and chopped
• 1 habanero pepper, seeded and chopped
• 2 pounds lean ground turkey
• 2 tablespoons chili powder
• 2 teaspoons red pepper flakes
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon ground black pepper
• 1 (1 ounce) envelope instant hot chocolate mix
• 2 teaspoons seasoned salt
• 1 tablespoon worcestershire sauce
• 1 teaspoon liquid smoke flavoring
• 2 (14.5 ounce) cans diced tomatoes with green chile peppers, drained
• 1 (8 ounce) can tomato sauce
• 1 (15 ounce) can kidney beans, drained
• 1/2 cup cheap
• 1/2 cup canned whole kernel corn
• 1 tablespoon hot pepper sauce

Recipe

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

Ready Time: 1 hr 25 mins


• heat the olive oil in a large saucepan over medium heat. add the onion, garlic, green peppers and habanero pepper; cook and stir until the onion is transparent. push these to one side of the pot, and crumble in the ground turkey. cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. stir everything together so the garlic doesn't burn.
• season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. stir in worcestershire sauce, liquid smoke, diced tomatoes with green chilies, tomato sauce and kidney beans. crack open a , and pour in about 1/3. drink or discard the rest. partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally.
• mix in the corn and hot pepper sauce, and simmer for about 10 more minutes. remove from the heat and allow to cool for a few minutes before serving.

red onion marmalade

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 large red onions, thinly sliced
• 1/4 cup white sugar
• 1 cup dry red
• 1/4 cup balsamic vinegar
• salt to taste

Recipe

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


• heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. stir red and balsamic vinegar into onion mixture and bring to a boil. reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. season with salt.

ham 'n swiss biscuits

Ingredients

• Servings: 5
• 1 (6.75 ounce) can canned chunk ham, flaked
• 1 teaspoon dried minced onion
• 1 teaspoon poppy seeds
• 2 tablespoons margarine
• 1 (10 ounce) can refrigerated biscuits (10 biscuits per can), divided
• 5 (1 ounce) slices swiss cheese
• 1/2 teaspoon poppy seeds for sprinkling

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• mix canned ham, dried onion, 1 teaspoon of poppy seeds, and margarine together in a bowl until thoroughly combined.
• separate the biscuits; press 5 biscuits an ungreased baking sheet so each biscuit is flattened and about 3 1/2 inches in diameter.
• spoon about 2 tablespoons of ham mixture into the center each flattened biscuit.
• fold swiss cheese slices to break into quarters and place 4 quarters atop the ham.
• spoon the remaining ham mixture over the swiss cheese pieces.
• on a floured work surface, lightly press remaining 5 biscuits into 4-inch circles.
• lay a 4-inch biscuit circle of each topped biscuit and lightly stretch the top biscuit to cover the filling. press the edges together lightly but do not seal tightly together.
• sprinkle each filled biscuit with a pinch of poppy seeds for garnish.
• bake in the preheated oven until biscuit tops are golden brown and the filling is hot, 10 to 15 minutes. serve warm.

italian sausage and mushroom lasagna with bechamel sauce

Ingredients

• Servings: 1
• cooking spray
• 1/2 pound bulk mild italian sausage
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups low-fat milk
• 1 pinch salt
• 1 pinch ground nutmeg
• 1 egg
• 1 (15 ounce) container part-skim ricotta cheese
• 1 tablespoon dried parsley
• 2 (24 ounce) jars marinara sauce, divided
• 1 (9 ounce) package no-boil lasagna noodles, divided
• 1 cup chopped cremini mushrooms, divided
• 1 (16 ounce) package shredded part-skim mozzarella cheese, divided
• 1/2 cup grated parmesan cheese, divided

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 25 mins

Ready Time: 2 hrs 5 mins


• preheat oven to 375 degrees f (190 degrees c). spray a 9x13-inch baking dish with cooking spray.
• place the sausage in a skillet over medium heat and cook until browned and crumbly, about 10 minutes. drain the sausage and set aside.
• to make bechamel sauce, melt the butter in a saucepan over medium heat and whisk in the flour. allow the flour and butter to cook until light and foamy, about 2 minutes, whisking constantly; whisk in milk, a little at a time. whisk in the salt and nutmeg and bring the sauce to a bare simmer, whisking constantly until thickened, about 10 minutes. remove sauce from the heat and set aside.
• in a bowl, beat the egg and stir in the ricotta cheese and parsley until thoroughly combined.
• to assemble lasagna, pour about 1 1/2 cup of marinara sauce into the bottom of the prepared baking dish and top the sauce with 4 lasagna noodles, overlapping if necessary. on the noodles, layer 1/3 of the ricotta mixture, followed by 1/3 of the cooked sausage, 1/3 cup of mushrooms, 1/4 of the bechamel sauce, 1 cup of the mozzarella cheese, 1/8 cup of the parmesan cheese and 1 more cup of marinara sauce. repeat the layers twice more, ending with a final layer of noodles topped with a layer of marinara sauce, bechamel sauce, the remaining mozzarella cheese, and remaining parmesan cheese. cover the dish with foil.
• bake in the preheated oven until bubbly and the noodles are tender, about 1 hour. remove foil and bake until the top cheese layer is browned, about 5 more minutes. allow the lasagna to stand for 10 minutes before cutting.

pulled lamb pesto sandwich

Ingredients

• Servings: 4
• pulled lamb:
• 1/4 cup kosher salt
• 1/4 cup freshly ground black pepper
• 1/4 cup italian seasoning
• 2 tablespoons dried rosemary
• 2 tablespoons granulated garlic
• 2 tablespoons granulated onion
• 1 tablespoon red pepper flakes
• 1 tablespoon lemon pepper
• 1 (4 pound) lamb shoulder roast
• 1 lemon, juiced
• 1 tablespoon olive oil
• 1 tablespoon red vinegar
• 1 tablespoon worcestershire sauce
• 2 cups dry white
• 1 cup chicken stock
• 4 cloves garlic, crushed
• filling:
• 1 tablespoon olive oil
• 2 goat horn peppers, or other hot green chiles, sliced
• 1 red bell pepper, sliced
• 1 onion, sliced
• 1 tablespoon italian seasoning
• 1 teaspoon red pepper flakes
• salt and freshly ground black pepper to taste
• 1 cup sliced mushrooms
• 1/4 cup garlic basil spread (see footnote for recipe link)
• 1/4 cup
• 1 cup prepared pesto sauce
• assembly:
• 4 italian-style hoagie buns, split lengthwise
• 2 cups shredded mozzarella cheese, divided
• 1 cup halved cherry tomatoes, divided
• 1/2 cup chopped fresh basil, divided

Recipe

Cook Time: 3 hrs 27 mins

Ready Time: 4 hrs 27 mins


• preheat oven to 300 degrees f (150 degrees c).
• combine kosher salt, 1/4 cup black pepper, 1/4 cup italian seasoning, rosemary, granulated garlic, granulated onion, 1 tablespoon red pepper flakes, and lemon pepper together in a bowl.
• place lamb shoulder in a large roasting pan. rub with lemon juice, 1 tablespoon olive oil, red vinegar, and worcestershire sauce on all sides and between any crevices. sprinkle with kosher salt mixture and rub over all sides. pour white , chicken stock, and 4 crushed garlic cloves into the bottom of the roasting pan.
• cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender and a thermometer inserted reaches 200 degrees f (95 degrees c), 3 to 4 hours. transfer lamb to a cutting board and allow to cool slightly before pulling. using two forks, shred the lamb shoulder into bite-size pieces. transfer meat to a large bowl and toss with some of the pan juices to keep it moist.
• increase oven temperature to 500 degrees f (260 degrees c).
• heat 1 tablespoon olive oil in a large pot or dutch oven over medium-high heat; cook and stir goat horn peppers, red bell pepper, onion, 1 tablespoon italian seasoning, 1 teaspoon red pepper flakes, salt, and black pepper in the hot oil until onion softens and begins to turn golden, about 12 minutes.
• stir in mushrooms, garlic basil spread, and and cook until has reduced and mushrooms have softened, about 5 minutes. mix pulled lamb and pesto sauce into vegetables and heat through, about 10 minutes. spoon lamb mixture into hoagie buns and top each with 1/2 cup mozzarella cheese.
• place sandwiches a baking sheet and bake in the hot oven until cheese is melted and bread is toasted, about 5 minutes. top with cherry tomatoes and basil.

Pumpkin Puree

Ingredients

• Servings: 1
• 1 sugar pumpkin

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• cut the pumpkin in half, stem to base. remove seeds and pulp. cover each half with foil.
• bake in the preheated oven, foil side up, 1 hour, or until tender.
• scrape pumpkin meat from shell halves and puree in a blender. strain to remove any remaining stringy pieces. store in the freezer in freezer safe bags.

stuffed chicken breasts with artichoke hearts, feta cheese, capers, and black olives

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves
• 1 (8 ounce) bottle italian-style salad dressing
• 1/2 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 (6 ounce) can sliced olives, drained
• 1/4 (4 ounce) jar capers, drained
• 1 (4 ounce) container crumbled feta cheese

Recipe

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


• place the chicken breast halves into a plastic zipper bag. shake the bottle of italian dressing and pour into the bag. seal the bag and shake to thoroughly coat the chicken with the dressing; refrigerate at least 8 hours or overnight.
• preheat oven to 350 degrees f (175 degrees c). grease a baking dish with olive oil.
• remove the chicken breast halves and shake off excess marinade. discard the leftover marinade. place the chicken 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 1/2 inch.
• mix together the artichoke hearts, olives, capers, and feta cheese in a bowl; spoon about 2 tablespoons of the feta mixture into the middle of each flattened chicken breast. roll each chicken breast around the filling and secure with toothpicks. place the rolled chicken breasts into the prepared baking dish.
• bake in the preheated oven until the chicken has browned and the juices run clear, about 30 minutes.

praline chicken

Ingredients

• Servings: 6
• 2 cups all-purpose flour
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 1 egg, beaten
• 1 cup vegetable oil for frying
• 1/2 cup butter
• 1 cup brown sugar
• 1 cup maple syrup
• 1/2 cup chopped pecans
• 2 teaspoons seasoning

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• grease a casserole dish.
• place flour in a shallow bowl and press chicken strips into the flour; tap to remove excess flour.
• dip floured chicken in the egg and again coat with flour.
• heat vegetable oil in a large skillet over medium heat. pan-fry chicken strips until golden brown and the meat is no longer pink inside, about 5 minutes per side; drain on a paper towel-lined plate.
• melt butter in a saucepan over medium heat and stir in brown sugar, maple syrup, pecans, and seasoning. bring the mixture to a boil and cook for 1 minute.
• place chicken strips into the prepared casserole dish; pour praline sauce over chicken and toss chicken to coat with sauce.
• bake in the preheated oven until sauce is bubbling, 10 to 15 minutes.

dol sot bi bim bap

Ingredients

• Servings: 6
• 1/2 cup soy sauce
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup minced garlic
• 1/3 cup chopped green onion
• 4 tablespoons toasted sesame seeds
• 20 ounces rib-eye steak, sliced thin
• salt and pepper to taste
• 3 cups uncooked glutinous (sticky) white rice, rinsed
• 6 1/2 cups water
• 4 dried shiitake mushrooms
• 1 pound fresh spinach, washed and chopped
• 12 ounces cucumber, julienned
• 12 ounces carrots, julienned
• sesame oil
• 8 ounces fresh bean sprouts
• 6 eggs
• 6 sheets nori, crumbled
• 6 tablespoons sesame oil
• 1/4 cup chili bean paste (kochujang)

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• make the marinade for the beef. combine the soy sauce, sugars, garlic, green onions, sesame seeds in a large bowl; add the sliced beef strips to the marinade, and season with salt and pepper. cover, and refrigerate for at least 2 hours.
• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
• preheat an oven to 425 degrees f (220 degrees c), and place 6 korean stone bowls in oven. combine shiitake mushrooms and 1/2 cup hot water in a small bowl, and soak for about 10 minutes, until pliable. trim off and discard the stems. thinly slice the caps. set aside.
• bring a saucepan of water to a boil. add spinach to the water just long enough to wilt the leaves, and then drain and pat dry. set aside. combine cucumber and carrots in a bowl, and season with salt and pepper. set aside.
• preheat wok over medium-high heat. cook carrots and cucumbers in a small amount of sesame oil to soften, stirring frequently. remove from pan, and set aside. add a small amount of sesame oil to the pan, and cook spinach in sesame oil for a minute or two. remove spinach from pan,and set aside. add the meat strips and marinade to the wok; cook, stirring frequently, until the liquid reduces in volume, about 4 to 5 minutes.
• transfer the stone bowls from the oven to suitable heat resistant surface. brush each bowl with sesame oil to coat. divide the rice into the bowls, and gently pack to the bottom (the rice should sizzle as you arrange). arrange the cucumbers and carrots, bean sprouts, greens, shiitake mushrooms, and beef mixture over each potion of rice. immediately before serving , add one raw egg yolk to each bowl, drizzle with about a tablespoon of sesame oil, and top with the nori. serve kochujang sauce as a condiment.

Home Made Chicken Noodle Soup!

Ingredients

• Servings: 6
• 1 whole chicken
• 1 large onion, peeled and root trimmed
• water to cover
• 1 tablespoon whole black peppercorns
• 4 carrots, peeled and sliced
• 4 parsnips, peeled and sliced
• 1 cup diced celery
• 1 (16 ounce) package egg noodles
• 2 tablespoons chopped fresh parsley, or to taste
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place chicken and whole onion into the bottom of a large pot. pour enough water over the chicken to cover completely. put peppercorns in a metal tea ball; add to the pot.
• bring water to a boil, reduce heat to medium-low, and cook at a simmer until the chicken until no longer pink and is falling off the bone, 40 to 60 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).
• remove chicken from the broth with a slotted spoon to a bowl; set aside to cool.
• remove the onion and give it a squeeze to get as much of the flavor as possible. discard the onion.
• stir carrots, parsnips, and celery into the broth; bring to a boil and cook vegetables until tender, 10 to 15 minutes. remove and discard peppercorns.
• while the vegetables boil, bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain. divide between 6 soup bowls.
• remove meat from chicken and discard bones. cut meat into bite-size chunks and stir into vegetable mixture with parsley. season with salt. ladle soup over noodles to serve.

london broil

Ingredients

• Servings: 3
• 1 1/2 pounds top round, london broil cut
• 1 tablespoon meat tenderizer
• 1/3 cup vegetable oil
• 2 teaspoons lemon juice
• 2 teaspoons seasoning salt
• 1/4 teaspoon lemon pepper
• 2 cloves garlic, minced
• 4 teaspoons chopped fresh parsley
• 2 teaspoons tarragon vinegar

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 4 hrs 20 mins


• score top and bottom of meat with a 1 1/2 inch square pattern, and score the side. sprinkle meat liberally with unseasoned meat tenderizer, then pierce with fork 1/8 inch apart and at least half-way through the meat on both sides. sprinkle lightly with water, and rub in tenderizer. place on a plate, cover, and set aside for an hour.
• in a small bowl, mix together oil, lemon juice, seasoned salt, lemon pepper, garlic, parsley, and tarragon vinegar. pour marinade over meat, reserving a portion to be used for brushing (note: do not mix the reserved marinade with the meat; set aside for later). pour remaining marinade over meat, recover dish and refrigerate for three hours, turning every half hour.
• preheat grill for hot heat.
• lightly oil grate, and position it 2 inches above the coals. place meat on grill, and cook for 5 minutes. turn meat over, brush with marinade, and cook for another 5 minutes.

perfect roast chicken

Ingredients

• Servings: 1
• 1 (4 pound) whole chicken
• 1 cup margarine, softened
• 1 tablespoon garlic salt
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 pinch dried rosemary

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• rinse and pat chicken thoroughly dry with paper towels. mix margarine, garlic salt, black pepper, thyme, parsley, and rosemary in a bowl and rub the outside of the chicken thoroughly with the margarine mixture. place any remaining margarine mixture into the cavity of the chicken. place chicken into a glass baking dish.
• bake chicken in the preheated oven until browned and the juices run clear, about 2 hours. an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees f (70 degrees c).

chicken breasts stuffed with crabmeat

Ingredients

• Servings: 4
• 3 ounces cream cheese, softened
• 2 tablespoons minced onion
• 2 tablespoons chopped fresh parsley
• 1 teaspoon chopped fresh dill
• 1 teaspoon minced garlic
• 1/8 teaspoon lemon pepper
• 4 ounces fresh dungeness crabmeat
• 4 skinless, boneless chicken breasts
• 1 cup all-purpose flour
• 2 eggs, beaten
• 3 cups fresh bread crumbs
• 2 tablespoons butter
• 2 tablespoons vegetable oil

Recipe

• in a medium bowl combine the cream cheese, onion, parsley, dill, garlic and lemon pepper. add crabmeat and mix thoroughly. season with salt and pepper to taste. cover and chill in refrigerator (can be prepared 2 hours ahead).
• using a small sharp knife, cut in half horizontally through the center of each chicken breast half, creating a pocket. fill each pocket with 1/4 of the crab stuffing. then dip each chicken piece into flour, eggs and finally bread crumbs to coat. cover completely.
• in a large skillet melt butter or margarine with oil over medium heat. add filled, breaded chicken breast halves to skillet and saute until golden brown and cooked through (juices run clear), about 10 minutes each side. remove from skillet, drain on paper towels and serve.

hearty turkey soup with parsley dumplings

Ingredients

• Servings: 8
• 1 picked over turkey carcass
• 12 cups water
• 1 1/2 cups chopped celery
• 5 carrots
• 1 yellow onion, cut into wedges
• 2 teaspoons salt
• 3/4 teaspoon dried thyme
• 1 cube chicken bouillon
• 1 bay leaf
• 6 tablespoons all-purpose flour
• 1/2 cup milk
• 1 small rutabaga, cubed
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds cooked turkey, cubed
• 1/2 cup chopped fresh parsley
• 2 slices white bread, quartered
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup milk
• 4 tablespoons butter, melted

Recipe

• combine turkey carcass, water, 1 cup celery, 2 carrots, onion, 2 teaspoons salt, thyme, bouillon, and bay leaf in large 4 quart stockpot. bring to boiling. lower heat, and cover. simmer for 1 1/2 hours. strain stock, and discard solids. skim off fat using ladle or fat separator. pick meat off bones when cooled. reserve meat.
• combine 6 tablespoons flour and 1/2 cup milk in a jar with a tight fitting lid. shake to combine. pour stock into pot. bring to simmering. strain flour mixture through sieve into stock, stirring.
• slice remaining 3 carrots. add rutabaga, ground pepper, remaining 1/2 cup celery, and sliced carrots. simmer 20 minutes, or until vegetables are tender.
• while the soup is simmering, prepare the dumplings. combine parsley and bread in processor; whirl until medium size crumbs. add 1 1/4 cups flour, baking powder, and salt; process just until combined. add 1/2 cup milk and butter; process using on-off pulses just until blended.
• drop mounded tablespoons of dumpling mixture into simmering soup. place cover on pot. cook for 12 minutes, or until dumplings are dry in center. add turkey meat; cook 3 minutes, or until heated through.

hamburger pie ii

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1 pound lean ground beef
• 1 onion, grated
• 1 (10.75 ounce) can condensed tomato soup
• 3 tablespoons worcestershire sauce
• 1 teaspoon seasoning salt
• 1 (4.5 ounce) can mushrooms, drained
• 4 ounces cheddar cheese, sliced

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• crumble ground beef into a large skillet. cook over medium-high heat 3 minutes. add onion and continue to cook until meat and onion are both browned. drain off excess fat.
• mix in soup, worcestershire sauce, seasoned salt, and mushrooms. pour mixture into pastry-lined pan. cover with top crust. seal edges and cut steam vents in top.
• bake in preheated oven for 30 minutes, until crust is golden brown. place slices of cheese on top of pie. serve pie while hot.

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.

robust garlic baked chicken

Ingredients

• Servings: 5
• 1 (3 pound) whole chicken
• 1 cup unsalted butter, softened
• 1 lemon
• 3 tablespoons minced garlic
• 5 cloves garlic
• 1/4 cup chopped fresh rosemary
• 5 sprigs fresh rosemary
• salt to taste
• ground black pepper to taste
• 1 teaspoon paprika

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• rinse the chicken and pat dry. zest the lemon. slice remaining lemon into quarters and place to the side. with hand mixer combine butter, lemon zest, minced garlic and 1/4 cup chopped rosemary.
• take your hand and slide it between the skin and the meat on the breast, as well as loosening the 'pockets' between the leg and wing joints. scoop some of the rosemary butter mixture your fingers and begin to stuff into the 'pockets' on the breast, leg, wings, etc. (save approximately 1/4 of the rosemary butter mixture and rub on the inside of the chicken.)
• season the cavity of the chicken with the salt, pepper and paprika. add the quartered lemon, rosemary sprigs and sliced garlic to the chicken cavity. bind the legs with culinary twine and tuck the wings into the leg joints to secure.
• place the chicken breast up the roasting rack and into the oven. roast for approximately 50 minutes, or until the juices run clear. remove the 'stuffing', carve and serve.

Beef Stew With

Ingredients

• Servings: 12
• 2 pounds beef brisket, trimmed and cut into 2-inch pieces
• salt and black pepper to taste
• 2 tablespoons all-purpose flour
• 5 tablespoons canola oil
• 2 cups diced portobello mushroom caps
• 1 1/2 cups red pearl onions, peeled
• 1 cup diced carrot
• 1 cup diced celery root (celeriac)
• 1 cup diced turnip
• 2 cloves garlic, minced
• 2 (12 fluid ounce) cans or bottles brown
• 2 cups beef broth
• 1 cup diced potato
• 1 tablespoon malt vinegar
• 4 sprigs fresh thyme, chopped
• 2 sprigs fresh rosemary, chopped

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• place the brisket cubes into a mixing bowl, and season with salt and pepper. sprinkle with flour, and toss until evenly coated. heat the canola oil in a dutch oven or large pot over high heat. cook the meat in small batches until browned on all sides; about 5 minutes per batch. set the meat aside as the batches are done.
• once the meat has been browned and set aside, stir in the portobello mushrooms, and cook until browned, about 5 minutes. remove the mushrooms, and set aside. stir the pearl onions, carrot, celery root, and turnips into the pot. cook and stir until the onions begin to turn light brown, about 5 minutes. add the garlic, and continue cooking until the onions are golden brown, about 3 minutes more. remove the vegetables and set aside.
• return the beef to the pot, and pour in the . bring to a boil, and cook until the has reduced to 1/3 of its original volume, about 8 minutes. pour in the beef broth and return to a boil. reduce heat to medium-low, cover, and simmer until the meat starts to become tender, about 1 hour. return the browned vegetables to the pot along with the potatoes, recover, and cook 1 hour more.
• stir in the reserved mushrooms, malt vinegar, thyme, and rosemary. simmer a few minutes until heated through. season to taste with salt and pepper before serving.

Crab And Lobster Stuffed Mushrooms

Ingredients

• Servings: 8
• 3/4 cup melted butter, divided
• 1 pound fresh mushrooms, stems removed
• 1 cup crushed seasoned croutons
• 1 cup shredded mozzarella cheese
• 1 (6 ounce) can crabmeat, drained
• 1 pound lobster tail, cleaned and chopped
• 3 tablespoons minced garlic
• 1/4 cup shredded mozzarella cheese (optional)

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c). brush a large baking sheet with about 1/4 cup of melted butter. arrange mushroom caps in a single layer over the baking sheet.
• in a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. spoon into mushroom caps where the stems used to be.
• bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. sprinkle with additional cheese if desired, and serve hot!

baked potato chips chicken

Ingredients

• Servings: 8
• 1 teaspoon butter
• 1 cup self-rising flour
• 1 tablespoon garlic powder
• 2 tablespoons meat tenderizer
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 3 cups crushed potato chips (such as lay's®)
• 1/2 cup olive oil
• 8 chicken tenders

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x9-inch baking dish with butter.
• in a bowl, stir together the self-rising flour, garlic powder, meat tenderizer, salt, and pepper. in a separate bowl, place the crushed potato chips. pour the olive oil into a third bowl.
• rinse the chicken tenders under cold water. working one at a time, dip a chicken tender into olive oil, then into the seasoned flour mixture, then back into the olive oil, then into the crushed potato chips. lay the coated chicken tender into the prepared baking dish. repeat with all the other pieces of chicken. sprinkle about 1 tablespoon of the seasoned flour the chicken pieces, then sprinkle the chicken with remaining potato chips.
• place the baking dish the middle rack of preheated oven, and bake until the chicken is no longer pink inside, the juices run clear, and the coating is golden brown, about 30 minutes.

Crab And Lobster Stuffed Mushrooms

Ingredients

• Servings: 8
• 3/4 cup melted butter, divided
• 1 pound fresh mushrooms, stems removed
• 1 cup crushed seasoned croutons
• 1 cup shredded mozzarella cheese
• 1 (6 ounce) can crabmeat, drained
• 1 pound lobster tail, cleaned and chopped
• 3 tablespoons minced garlic
• 1/4 cup shredded mozzarella cheese (optional)

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c). brush a large baking sheet with about 1/4 cup of melted butter. arrange mushroom caps in a single layer over the baking sheet.
• in a medium bowl, mix together the crushed croutons, remaining 1/2 cup butter, shredded cheese, crabmeat, lobster and garlic. spoon into mushroom caps where the stems used to be.
• bake for 10 to 12 minutes in the preheated oven, or until lightly browned on the top. sprinkle with additional cheese if desired, and serve hot!