Best Meat Recipes: April 2016

Sunday, April 17, 2016

Herbed And Spiced Roasted Beef Tenderloin

Ingredients

Servings: 8
2 tablespoons fresh rosemary
2 tablespoons fresh thyme leaves
2 bay leaves
4 cloves garlic
1 large shallot, peeled and quartered
1 tablespoon grated orange zest
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons olive oil
2 (2 pound) beef tenderloin roasts, trimmed

Recipe

Preparation Time:

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in a food processor, combine rosemary, thyme, bay leaves, garlic, shallot, orange zest, salt, pepper, nutmeg, and cloves. run machine while adding oil; process until smooth. spread mixture evenly over all sides of tenderloins. place beef in a large glass baking dish. cover with foil, and refrigerate for at least 6 hours.
preheat oven to 400 degrees f (200 degrees c). place tenderloins on a rack in a large roasting pan.
roast beef in preheated oven until meat thermometer registers 140 degrees when inserted into center of beef, about 35 minutes. remove from oven, and cover loosely with foil; let stand for 10 minutes. slice beef, and serve.

Venison Stew Ii

Ingredients

Servings: 6
2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
2 cloves garlic, minced
1 tablespoon worcestershire sauce
1 bay leaf
1/2 teaspoon dried thyme
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
1 pound parsnip, chopped
1/4 cup all-purpose flour
1/4 cup water

Recipe

in a large soup pot, deeply brown the meat in oil. stir in onions, garlic. worcestershire sauce, bay leaf, thyme, salt and 3 cups of water. simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
stir in potatoes and parsnips; cook until tender. combine flour and 1/4 cup water. stir into the stew. remove bay leaf before serving.

Hearty Turkey Stew With Vegetables

Ingredients

Servings: 4
2 tablespoons butter
2 onions, chopped
1 stalk celery, cut into 1 inch pieces
2 carrots, peeled and sliced into 1 inch pieces
2 potatoes, peeled and cubed
3 tablespoons all-purpose flour
3 cups chicken stock
1/4 teaspoon dried marjoram
2 skinless, boneless turkey breast halves, cubed
1 green bell pepper, diced

Recipe

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melt the butter in a pot over medium heat. place onions in the pot and cook until tender. stir in celery and carrots, and cook until tender. stir in the potatoes and flour. pour in the chicken stock, and season soup with marjoram. place turkey in the pot, and bring to a boil. reduce heat to low, cover, and simmer 30 minutes.
mix the green bell pepper into the soup, and continue cooking 10 minutes, until pepper is tender.

Carnitas

Ingredients

Servings: 6
2 pounds boneless lamb shoulder, cut into 1-inch cubes
goya adobo with pepper
1/2 medium onion
1 teaspoon goya minced garlic
1 goya green pickled jalapeno pepper (optional)
1 packet goya powdered chicken bouillon
water to cover
3 tablespoons goya corn oil
1 1/2 cups orange juice
1 packet sazon goya without annatto
goya flour tortillas, warmed
1 (17.6 ounce) container goya salsa pico de gallo (mild)
1 (12 ounce) tub goya frozen guacamole, thawed

Recipe

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season meat with adobo.
in a deep-sided frying pan or casserole, combine lamb, onion, garlic, jalapeno, bouillon. add water to cover. bring to boil, cover and simmer on low heat until meat is tender, about 1 hour.
preheat oven to 400 degrees f.
drain lamb in colander, discarding vegetables and water.
heat oil in same pan on medium high. add drained meat and brown, turning occasionally. when meat is browned, add orange juice and sazon and bring to boil. place in oven, uncovered, until juice reduces and glazes meat, about 30 minutes. stir every 5-10 minutes so it doesn't stick and juice evenly coats meat.
serve with tortillas, salsa pico de gallo and guacamole.

a little bit of everything

Ingredients

Servings: 3
1/2 cup barbecue sauce
1/2 cup steak sauce
1/2 cup balsamic vinegar
1 teaspoon garlic powder
4 tablespoons hot sauce
1 1/4 cups
3 cloves garlic, minced

Recipe

Preparation Time:

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in a tall glass combine barbeque sauce, steak sauce, vinegar, garlic powder, hot sauce and . mix well.
place the meat of choice in a container and rub the diced garlic firmly into it.
pour the marinade over the meat until fully covered, and marinate for about 5 hours; cover and refrigerate while marinating. cook as desired.

Saturday, April 16, 2016

chicken ii

Ingredients

Servings: 6
1/4 cup butter, divided
2 cups sliced fresh mushrooms
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 1/2 pounds skinless, boneless chicken meat - cut into 12 pieces
2 slices bacon, diced
1/4 cup cold water
1 teaspoon cornstarch
1/2 cup dry

Recipe

Preparation Time:

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melt 1 tablespoon butter in a medium skillet. saute mushrooms until soft, remove from skillet and place in a small, covered bowl.
mix flour, garlic powder, salt and pepper in a shallow dish or bowl. dredge chicken in flour mixture. place bacon in same skillet and cook over low heat until cooked but not crisp. add 2 tablespoons butter to skillet and saute coated chicken over medium heat for 2 minutes each side, adding remaining butter as needed to prevent burning.
place chicken on a dish, cover and keep warm. in a medium bowl, slowly add water to cornstarch and mix together, then mix in . pour liquid mixture into skillet, together with reserved mushrooms. heat until mixture begins to boil and thickens, then pour over warm chicken and serve.

Grandpa Bob's Spicy Barbeque Sauce

Ingredients

Servings: 1.5
2/3 cup distilled white vinegar
1/4 cup worcestershire sauce
1/4 cup soy sauce
1 teaspoon hot pepper sauce
1/2 cup barbeque sauce
1 tablespoon ketchup

Recipe

Preparation Time:

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in a medium bowl, mix distilled white vinegar, worcestershire sauce, soy sauce, hot pepper sauce, barbeque sauce and ketchup. place desired meat in the marinade, and marinate in the refrigerator at least 1/2 hour before grilling as desired.

anise chicken

Ingredients

Servings: 4
1 small onion, chopped
2 inch piece fresh ginger root, minced
2 cloves garlic, minced
2 whole star anise pods
1/2 cup dry white
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 teaspoon rice vinegar
1/2 pound skinless, boneless chicken breast meat - cut into bite-size pieces
20 new potatoes
1 tablespoon vegetable oil
1 cup cherry tomatoes
1 tablespoon cornstarch
2 tablespoons water
1/4 cup minced fresh thai basil leaves

Recipe

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stir the onion, ginger, garlic, star anise, white , salt, pepper, 2 tablespoons vegetable oil, rice vinegar, and chicken together in a mixing bowl. cover, and marinate in the refrigerator 4 to 6 hours. meanwhile, place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. drain and allow to cool before cutting in half.
heat 1 tablespoon of vegetable oil in a large skillet over high heat. remove the chicken from the marinade, and squeeze the excess marinade from the chicken; reserve the marinade. cook and stir the chicken in the hot oil until browned on all sides and no longer pink in the center, about 5 minutes. remove and discard the star anise from the marinade, and stir the marinade into the chicken. bring to a boil, then add the cherry tomatoes and halved potatoes. cook until the potatoes are hot and the cherry tomatoes begin to burst, about 3 minutes. dissolve the cornstarch in the water, and stir into the chicken mixture along with thai basil. cook and stir until thick, about 1 minute more.

Spicy Southwest Chicken Casserole

Ingredients

Servings: 10
1 pound skinless, boneless chicken breast halves
1/2 cup water, or as needed
1 large onion, chopped
1 red bell pepper, chopped
1 (15 ounce) can black beans, partially drained
1 (14 ounce) can whole kernel corn, drained
3/4 cup picante sauce
1 (4 ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon ground cumin
4 (8 inch) flour tortillas
1 (10.75 ounce) can condensed fiesta-style nacho cheese soup
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 cup shredded mexican cheese blend

Recipe

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preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. return shredded chicken to skillet. stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. bring mixture to a simmer and cook until heated through, about 5 minutes. pour chicken mixture into prepared baking dish.
arrange flour tortillas in a single layer over chicken mixture. stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. top casserole with mexican cheese blend.
bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. cool 5 minutes before serving.

sweet and smoky barbeque sauce

Ingredients

Servings: 40
1/2 cup apple vinegar
6 tablespoons packed brown sugar
1/4 cup molasses
1/4 cup honey
1/4 cup worcestershire sauce
2 tablespoons
2 tablespoons prepared yellow mustard
1 tablespoon liquid smoke flavoring
1 tablespoon ground red chile pepper
2 tablespoons freshly ground black pepper
2 tablespoons garlic powder
1 teaspoon ground allspice
4 cups ketchup

Recipe

Preparation Time:

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mix vinegar, brown sugar, molasses, honey, worcestershire sauce, , mustard, liquid smoke, ground chile, black pepper, garlic powder, and allspice together in a heavy saucepan over medium heat. bring to a boil, reduce heat, and simmer until sauce is smooth and brown sugar is dissolved, about 5 minutes.
stir ketchup into sauce and bring to a boil. reduce heat and simmer, stirring occasionally, until sauce is dark and thickened, about 30 minutes.

oyakodon (japanese chicken and egg rice bowl)

Ingredients

Servings: 4
2 cups uncooked jasmine rice
4 cups water
4 skinless, boneless chicken thighs, cut into small pieces
1 onion, cut in half and sliced
2 cups dashi stock, made with dashi powder
1/4 cup soy sauce
3 tablespoons mirin (japanese rice )
3 tablespoons brown sugar
4 eggs

Recipe

Preparation Time:

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rinse the rice in 3 to 4 changes of water until the rinse water is almost clear, and drain off the rinse water. bring the rice and 4 cups of water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
place the chicken in a nonstick skillet with a lid, and cook and stir over medium heat until the chicken is no longer pink inside and beginning to brown, about 5 minutes. stir in the onion, and cook and stir until the onion is soft, about 5 more minutes. pour in the stock, and whisk in soy sauce, mirin, and brown sugar, stirring to dissolve the sugar. bring the mixture to a boil, and let simmer until slightly reduced, about 10 minutes.
whisk the eggs in a bowl until well-beaten, and pour over the chicken and stock. cover the skillet, reduce heat, and allow to steam for about 5 minutes, until the egg is cooked. remove from heat.
to serve, place 1 cup of cooked rice per bowl into 4 deep soup bowls, top each bowl with 1/4 of the chicken and egg mixture, and spoon about 1/2 cup of soup into each bowl.

Friday, April 15, 2016

Aunt Rita's Italian Stew

Ingredients

Servings: 6
1 pound mild italian sausage links, cut into 1-inch pieces
1 cup chopped onion
1 tablespoon minced garlic
2 yellow summer squash, thinly sliced
2 zucchini, thinly sliced
2 carrots, thinly sliced (optional)
2 cups sliced fresh mushrooms (optional)
2 (14.5 ounce) cans italian-style stewed tomatoes
2 tablespoons grated parmesan cheese

Recipe

Preparation Time:

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cook the sausage with onion and garlic in a large, deep skillet or pot over medium heat, until the meat is browned, 10 to 15 minutes, stirring frequently. mix in the summer squash, zucchini, carrots, mushrooms, and stewed tomatoes, reduce heat to medium-low, and bring the mixture to a simmer. cook, stirring occasionally, until the vegetables are tender, about 20 minutes. sprinkle with parmesan cheese, and serve.

Hot Chicken Wing Dip

Ingredients

Servings: 8
1 pound skinless boneless chicken breasts
1 (8 ounce) bottle ranch dressing
2 (8 ounce) packages cream cheese, softened
1 (12 ounce) bottle hot pepper sauce
1 (16 ounce) package shredded cheddar cheese

Recipe

Preparation Time:

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preheat oven to 350 degrees f (175 degrees c).
heat a non-stick skillet over medium heat. add chicken breasts and cook until juices run clear, about 4 minutes per side. remove to a cutting board to cool completely. use a fork to shred the meat into strands.
pour the ranch dressing, cream cheese, and wing sauce into a bowl and mix until combined. add the shredded chicken and mix well. spread the mixture into a 9x13 inch baking dish. sprinkle the cheddar cheese over top of the chicken mixture.
bake in the preheated oven until the cheese is bubbling, about 10 minutes.

harissa chicken

Ingredients

Servings: 4
2 tablespoons smoked paprika
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon caraway seeds
1 chipotle pepper in adobo sauce
1 teaspoon adobo sauce from chipotle peppers
4 skinless, boneless chicken breast halves
1 tablespoon extra-virgin olive oil
salt and black pepper to taste

Recipe

Preparation Time:

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place the smoked paprika, garlic, cumin, caraway seeds, chipotle pepper, and adobo sauce into a mortar, and grind together with a pestle to make a paste. smear the paste all over the chicken breasts, place into a bowl, cover, and refrigerate at least 4 hours or overnight.
preheat an outdoor grill for medium heat, and lightly oil the grate.
remove chicken from marinade, and discard the excess marinade. brush the chicken breasts with olive oil, and sprinkle with salt and pepper. grill the chicken breasts until the meat shows grill marks and the inside is no longer pink, about 5 minutes per side.

Lamb Butt Roast With Vegetables

Ingredients

Servings: 8
salt and pepper to taste
garlic powder to taste
6 pounds lamb butt roast
2 onion, sliced
20 new potatoes, raw
16 carrots, peeled
2 cups mushrooms, halved

Recipe

Preparation Time:

Cook Time:

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preheat oven to 350 degrees f (175 degrees c).
heat a large frying pan over medium high heat. sprinkle lamb on all sides with salt, pepper and garlic powder; rub into meat. sear the meat on all sides until lightly brown. transfer to a roasting pan.
place onion slices over meat and in the roasting pan. fill the pan 2/3 full of water. cover and place in preheated oven for 3 hours. add the potatoes and carrots; cover and cook 45 minutes. add the mushrooms and cook another 15 minutes. remove and let stand at least 10 minutes before serving.

crab cakes iii

Ingredients

Servings: 16
4 pounds crabmeat
1 egg
1 tablespoon lemon zest
1/8 teaspoon old bay seasoning tm
2 tablespoons fresh basil, chopped
1 cup saltine crackers, crushed
1 cup mayonnaise
4 tablespoons vegetable oil
3 egg yolks
1/8 teaspoon old bay seasoning tm
3 ounces fresh lime juice
2 tablespoons chopped fresh cilantro
salt and pepper to taste
1 3/4 cups vegetable oil

Recipe

Preparation Time:

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in a large mixing bowl, combine crabmeat, 1 egg, lemon zest, old bay seasoning, chopped basil, crushed crackers and mayonnaise. mix thoroughly.
form 5 ounce patties out of the crab mixture (should make about 16 patties), and chill until cold before cooking.
in a skillet, heat 4 tablespoons of oil over medium heat. saute the crab cakes for 4 minutes on each side or until golden brown.
for the sauce, in a blender place the egg yolks, old bay seasoning, lime juice, cilantro, salt and pepper. blend for 10 seconds. keeping the blender running, slowly drizzle the oil into the blender. blend until sauce is creamy.

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:

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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.

vegetarian shepherd's pie

Ingredients

Servings: 6
2 tablespoons extra virgin olive oil, divided
1 large yellow onion, roughly chopped
4 cloves garlic, crushed
2 tablespoons curry powder
2 teaspoons ground cumin
2 small red or green bell peppers, chopped
3 cups cubed eggplant, with peel
1 (15 ounce) can diced tomatoes
1/2 cup water
1 1/4 pounds small red potatoes, halved
1/2 cup fat-free half and half (or milk)
1 cup frozen or fresh peas
1/2 cup grated parmesan cheese
1 pinch salt and freshly ground black pepper to taste

Recipe

preheat oven to 400 degrees. in a large skillet over medium heat, heat 1 tb. oil; add onions, garlic, curry and cumin. saute until onions are soft, about 5 minutes. remove to a bowl.
heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. saute until soft, about 20 minutes. stir in onions. place in a shallow 8-by-8- inch baking dish.
in a saucepan, boil potatoes until done. drain and smash. stir in half and half, peas, salt and pepper. spread over vegetables and top with parmesan.
bake 15 minutes. brown in broiler. serve.

Avocado Shrimp Bisque

Ingredients

Servings: 12
3 avocados
1 (14.5 ounce) can chicken broth
2 cups milk
1 teaspoon lemon juice
2 teaspoons minced onion
1/2 pound cooked fresh shrimp
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Recipe

cut avocados in half. discard pits. spoon meat into a small bowl.
chop cooked shrimp.
in a medium saucepan, combine avocado, chicken broth, whole milk, lemon juice, and chopped onion. heat slowly to boiling, stirring frequently. add chopped shrimp, along with salt and pepper. heat through, but do not boil. remove from heat. adjust seasonings to taste. may be served hot or cold.

Thursday, April 14, 2016

puffing crab

Ingredients

Servings: 1
2 tablespoons butter
2 tablespoons flour
1 cup hot milk
3 egg yolks, beaten
1/2 cup mayonnaise (such as hellman's®)
1 pound fresh crabmeat
salt and pepper, to taste
1 pinch cayenne pepper
1/4 teaspoon old bay® seasoning (optional)
3 egg whites, stiffly beaten
1 dash paprika

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). butter a 1-1/2 quart baking dish.
melt butter in a saucepan over medium heat. gradually whisk in flour and cook about 5 minutes (reduce heat if mixture begins to brown). slowly whisk in the hot milk and heat until mixture reaches a low boil, stirring constantly. remove from heat and allow to cool at least 5 minutes (otherwise eggs will cook when added to the mixture).
stir the beaten egg yolks into the cooled sauce. blend in the mayonnaise. add the crabmeat and season with salt, pepper, cayenne, and old bay® seasoning if using. gently fold in the beaten egg whites. pour into prepared baking dish. dust with paprika.
bake until browned and puffy, about 20 minutes. serve immediately.

french tourtiere

Ingredients

Servings: 9
1 onion, chopped
1/2 clove crushed garlic
2 tablespoons rendered bacon fat
1 1/2 pounds ground lamb
3/4 cup chicken broth
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
1 pinch ground mace
1 pinch ground sage
1 pinch ground savory
2 (9 inch) unbaked pie shells
2 tablespoons cream

Recipe

Preparation Time:

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in a saucepan, saute onion and garlic in bacon drippings until light brown. add ground lamb. cook until light brown, stirring until crumbly; drain. stir in broth, salt and pepper. cook for 10 minutes or until liquid is nearly absorbed. add spices and parsley. cool to room temperature.
spoon filling into pastry lined 9 inch deep dish pie plate. top with remaining pastry; seal edges and cut vents. brush with cream.
bake at 425 degrees f (220 degrees c) for 20 minutes. reduce temperature to 350 degrees f (175 degrees c). bake for 20 to 30 minutes longer, or until golden brown. serve warm or cold.

Mushrooms

Ingredients

Servings: 16
1/4 cup margarine
1/2 bunch celery, diced
3 large onions, diced
1 1/2 tablespoons minced garlic
2 (6.5 ounce) cans chopped clams, drained
1/2 pound salad shrimp, chopped
2 teaspoons chicken bouillon granules
1/4 teaspoon cayenne pepper
1/4 teaspoon white pepper
2 cups croutons
1/4 cup seasoned bread crumbs
1/2 pound cooked lump crabmeat
1/4 cup margarine
1/4 cup dry white
16 large fresh white mushrooms, cleaned and stems removed
1 cup shredded italian blend cheese

Recipe

Preparation Time:

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heat 1/4 cup margarine in a large skillet, and cook and stir the celery, onion, and garlic over medium heat for about 5 minutes, until onion is translucent. stir in the chopped clams and salad shrimp, and cook and stir about 3 more minutes, until the mixture is hot. drain most of the liquid from the skillet, leaving about 1 tablespoon.
sprinkle in the chicken bouillon granules, cayenne pepper, and white pepper, and stir. gently stir in the croutons, bread crumbs, and crab meat.
preheat an oven to 400 degrees f (200 degrees c).
melt 1/4 cup of margarine in the bottom of a 9x13 inch baking dish, and pour in the white . mound about 1/3 cup of filling into each mushroom cap, and place them into the baking dish. sprinkle the italian blend cheese over the mushroom caps.
bake in the preheated oven for about 20 minutes, until the cheese is bubbling and starting to brown.

Super Soup

Ingredients

Servings: 6
2 turkey legs
1 cup diced celery
1 1/2 cups diced potatoes
2 (10.75 ounce) cans condensed cream of chicken soup
1 pound processed cheese, cubed
1 cup diced carrots
1 cup diced onion
1 (16 ounce) package frozen chopped broccoli
4 cups water

Recipe

Preparation Time:

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boil turkey in water until tender. cut up meat, and add back into turkey broth.
add onions, potatoes, carrots, and celery. boil until tender.
add frozen vegetables, and cook 15 minutes more.
stir in cream of chicken soup and cubed cheese. cook over medium-low heat until cheese melts, stirring often.

White Bean Chicken Chili

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

lisa's adobo

Ingredients

Servings: 8
1 tablespoon vegetable oil
2 pounds cubed lamb meat
4 cloves garlic, chopped
1 (32 fluid ounce) container chicken broth
1/4 cup dark soy sauce
1/4 cup apple vinegar
5 bay leaves
1 (14 ounce) can unsweetened coconut milk
2 tablespoons all-purpose flour

Recipe

Preparation Time:

Cook Time:

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heat the oil in a dutch oven over medium heat, and cook the lamb until evenly browned.
mix the garlic into the dutch oven, and cook 1 minute, until tender. pour in the chicken broth, soy sauce, and vinegar. place the bay leaves into the mixture. bring to a boil. reduce heat to medium low, and cook 1 hour, or until the lamb is easily shredded with a fork. (for a thicker consistency, blend a small amount of flour with coconut milk, chicken broth, or water, then stir into sauce.) make sure the meat stays moist and covered with the liquid. if meat looks like it's drying out, add a bit more chicken broth or water.
stir flour into coconut milk and add to the dutch oven. continue cooking until heated through.

Wednesday, April 13, 2016

Lamb Ribs Piquant

Ingredients

Servings: 4
1/2 cup all-purpose flour, or as needed
1 1/2 pounds boneless country-style lamb ribs
1 tablespoon vegetable oil
2 tablespoons butter
1 onion, chopped
1/2 cup ketchup
2 tablespoons vinegar
2 tablespoons worcestershire sauce
2 tablespoons brown sugar
2 tablespoons dry mustard
1/2 teaspoon salt
1 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c).
spread flour into a shallow dish. dredge ribs in flour to coat.
heat vegetable oil in a skillet over medium heat; cook ribs in hot oil until completely browned, 2 to 3 minutes per side. remove ribs to a casserole dish.
melt butter in the hot skillet. cook and stir onion in melted butter until translucent, about 5 minutes. stir ketchup, vinegar, worcestershire sauce, brown sugar, mustard, and salt with the onion until you have a smooth sauce. pour water into the sauce; cook and stir until hot. pour sauce over the ribs. cover dish with aluminum foil.
cook in preheated oven, spooning sauce over meat several times during baking, for 90 minutes. turn ribs and continue cooking and basting with sauce until the meat is completely tender, about 90 minutes more.

parsnip and carrot puree

Ingredients

Servings: 4
8 parsnips, peeled and cut into 2 inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/4 cup snipped chives
6 tablespoons butter, divided
sea salt and freshly ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the parsnips and carrots into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15 to 20 minutes. drain; return vegetables to pot. turn heat to low, stir in the chives and 3 tablespoons of butter.
begin to puree mixture using an immersion blender. add 3 tablespoons of butter and continue to puree until mixture is smooth. season with salt and pepper to taste.

maple glaze

Ingredients

Servings: 0.75
3/4 cup real maple syrup
1 tablespoon white vinegar
1/2 teaspoon mustard powder
5 whole cloves
1 (8 ounce) can crushed pineapple, drained (optional)

Recipe

whisk together the maple syrup, vinegar and dry mustard.
score the ham, brush on glaze and continue to brush as it bakes.
if desired, insert whole cloves into the ham before glazing and coat ham with pineapple after first glazing.

Oven Barbecued Chicken And Potatoes

Ingredients

Servings: 10
3 pounds skinless, boneless chicken breast halves
6 potatoes, cut into bite-sized chunks
1 onion, chopped
1/2 cup ketchup
6 tablespoons brown sugar
1/4 cup worcestershire sauce
1/4 cup white vinegar
1/4 cup margarine
2 tablespoons lemon juice
2 teaspoons dry mustard
2 teaspoons salt
2 teaspoons paprika
2 teaspoons chili powder
1 pinch red pepper flakes

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c).
arrange chicken breasts, potatoes, and onion in a large baking dish.
mix ketchup, brown sugar, worcestershire sauce, vinegar, margarine, lemon juice, dry mustard, salt, paprika, chili powder, and red pepper flakes in a saucepan. bring sauce to a boil, stirring constantly to dissolve brown sugar and salt. pour the sauce over chicken and vegetables. cover dish with aluminum foil.
bake in the preheated oven until chicken is no longer pink, the juices run clear, and the sauce has thickened, about 2 hours. an instant-read meat thermometer inserted into the center of a breast should read at least 160 degrees f (70 degrees c).

Meatballs In Sour Cream Gravy

Ingredients

Servings: 8
1 (16 ounce) package uncooked wide egg noodles
2 pounds ground beef
1 1/2 teaspoons salt, divided
1/4 teaspoon pepper
2 eggs, beaten
1 cup chopped onion
2 (4.25 ounce) cans pitted black olives
3 tablespoons vegetable oil
3 tablespoons all-purpose flour
1/2 cup water
2 cups sour cream
1 teaspoon dried dill weed

Recipe

Preparation Time:

Cook Time:

Ready Time:

bring a large pot of lightly salted water to a boil. place egg noodles in the pot, cook for 8 to 10 minutes, until al dente, and drain.
in a bowl, mix the beef, 1 1/4 teaspoons salt, pepper, eggs, and onion. form into small meatballs around the olives.
heat the oil in skillet over medium heat, and cook the meatballs until evenly brown. remove meatballs from skillet, reserving oil; set meatballs aside, and keep warm.
stir the flour into the reserved oil in the skillet. gradually mix in water to form a thick gravy. stir in sour cream, dill, and remaining 1/4 teaspoon salt, and cook until heated through. pour over the meatballs, and serve over cooked egg noodles.

Barbequed Lamb Ribs

Ingredients

Servings: 10
5 pounds lamb spareribs, cut into serving size pieces
1/2 cup butter
1 medium onion, chopped
1 tablespoon minced garlic
1/2 cup distilled white vinegar
1 cup water
1 cup ketchup
1 cup hickory smoke flavored barbeque sauce
1 lemon, juiced
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place ribs in large skillet or roasting pan. cover with lightly salted water, and bring to a boil. reduce heat to low, and simmer for 1 hour, or until meat is tender, but not quite falling off the bone. remove from heat, and drain.
place the boiled ribs in a roasting pan, and cover with sauce. cover, and refrigerate for at least 2 hours.
melt butter in a saucepan over medium heat. cook the onion and garlic in butter until the onion is tender; remove from heat. in a blender, combine 1 cup water, vinegar, ketchup, barbeque sauce, and lemon juice. pour in the melted butter mixture, and puree for 1 minute. pour into a saucepan, and season to taste with salt and pepper. bring to a boil, then remove from heat.
preheat grill for medium-high heat.
brush grill grate with oil. grill ribs for 10 to 20 minutes, or until well browned, basting with sauce and turning frequently.

blt deviled eggs

Ingredients

Servings: 12
6 eggs
3 slices bacon
1/4 cup mayonnaise
2 cherry tomatoes, seeded and minced
1 tablespoon dried parsley
salt and freshly ground black pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place eggs in a saucepan; cover with water. bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. remove eggs from hot water, cool under cold running water, and peel.
place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon on paper towels; crumble bacon when cool enough to handle.
cut eggs in half lengthwise; place egg yolks in a bowl. mash yolks with a fork; stir in crumbled bacon, mayonnaise, tomatoes, and parsley. season with salt and pepper.
arrange egg white halves on a serving platter; spoon yolk mixture into egg whites. refrigerate, covered, until ready to serve.

Tuesday, April 12, 2016

bbq chicken sandwiches

Ingredients

Servings: 12
2 (4 pound) whole chickens, cut up
1 1/2 cups ketchup
3/4 cup prepared mustard
5 tablespoons brown sugar
5 tablespoons minced garlic
5 tablespoons honey
1/4 cup steak sauce
4 tablespoons lemon juice
3 tablespoons liquid smoke flavoring
salt and pepper to taste
12 hamburger buns
3 cups prepared coleslaw (optional)

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken in a large pot with enough water to cover. bring to a boil, and cook until chicken comes off the bone easily, about 3 hours. make sauce while the chicken cooks.
in a saucepan over medium heat, mix together the ketchup, mustard, brown sugar, garlic, honey, steak sauce, lemon juice, and liquid smoke. season with salt and pepper. bring to a gentle boil, and simmer for about 10 minutes. set aside to allow flavors to mingle.
when the chicken is done, remove all meat from the bones, and chop or shred into small pieces. place in a pan with the sauce, and cook for about 15 minutes to let the flavor of the sauce soak into the chicken. spoon barbequed chicken buns, and top with coleslaw if you like.

slow cooker herbed turkey breast

Ingredients

Servings: 1
1 (5 pound) boneless turkey breast
salt and ground black pepper to taste
5 sprigs fresh rosemary, divided
5 sprigs fresh thyme, divided
1 white onion, chopped - divided
1/2 cup butter, sliced into pats
2 cups chopped fresh celery leaves
1/2 (750 milliliter) bottle white , or more to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

rinse turkey breast and pat dry with paper towels; sprinkle with salt and black pepper. place 2 rosemary sprigs, 2 thyme sprigs, 1/4 cup chopped onion, and butter slices into turkey breast cavity.
place celery leaves, remaining white onion, and remaining rosemary and thyme sprigs into a large slow cooker. lay turkey breast over vegetables and herbs with the top facing down. pour white into cooker and cover.
cook on high until meat is tender and an instant-read meat thermometer inserted into the thickest part of the breast meat reads 170 degrees (75 degrees c), about 6 hours. let turkey breast rest for 15 minutes before slicing.

White Bean Chicken Chili

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

cornish pasty

Ingredients

Servings: 6
2 1/8 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup butter, diced
1/2 cup water
1 1/4 pounds rump roast, cubed
1 onion, chopped
2 potatoes, peeled and diced
2 small carrots
salt and pepper to taste
2 tablespoons milk

Recipe

in a small saucepan, cover carrots with water. bring water to a boil and cook until tender, about 10 minutes. let cool and slice. sift flour, salt, and baking powder together in a bowl. add butter, and rub to the consistency of coarse crumbs. mix in water. if dough is sticky, add more flour.
roll dough out until about 1/4 inch thick. cut out six circles, each about 5 inches round. do not stretch the dough.
mix meat and vegetables together, and salt and pepper to taste. cover half of each pasty base with the filling. moisten pastry edges, fold pastry over the filling. press edges together with a fork. transfer raw pasties to a baking sheet, brush tops with milk, and make a small slit in each top to allow steam out.
bake at 450 degrees f ( 230 degrees c) for 10 minutes. turn oven down to 350 degrees f (175 degrees c), and bake for 35 minutes.

super crunch oven cooked honey dipped wings

Ingredients

Servings: 40
2 cups buttermilk
2 tablespoons hot pepper sauce
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
20 chicken wings, separated at joints, tips discarded
3 cups cornflakes cereal, crushed
1/2 cup all-purpose flour
1/2 cup cornmeal
salt and black pepper to taste
1 cup honey
1 tablespoon crushed red pepper flakes

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk together the buttermilk, hot pepper sauce, 1 teaspoon salt, 1 teaspoon black pepper, onion powder, and garlic powder in a bowl; pour into a resealable plastic bag. add the chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator 12 to 24 hours.
preheat an oven to 400 degrees f (200 degrees c). grease two baking sheets with nonstick cooking spray.
combine the crushed cornflakes, flour, cornmeal, and salt and pepper to taste in a bowl. remove the chicken wings from the marinade, and squeeze off excess. discard the remaining marinade. press the wings into the cornflake mixture and place the prepared baking sheets. spray the top of the wings with nonstick cooking spray.
bake in the preheated oven until the meat is no longer pink and is pulled easily from the bone, 30 to 40 minutes. while the chicken is cooking, stir together the honey and red pepper flakes in a small saucepan over medium heat until the honey thins. keep warm until the wings are ready. once the chicken has cooked, place the wings into a large mixing bowl and drizzle with the honey sauce. toss until evenly coated. now you will have a big pile of hot, crunchy, spicy, sticky wings.

perfect crab-stuffed mushrooms

Ingredients

Servings: 6
2 tablespoons butter
2 tablespoons minced green onion
1 cup cooked crabmeat, finely chopped
1/2 cup dry bread crumbs
1/4 cup shredded monterey jack cheese
1 egg, beaten
1 teaspoon lemon juice
1/2 teaspoon dried dill weed
1/2 cup butter, melted
1 1/2 pounds fresh button mushrooms, stems removed
1/2 cup shredded monterey jack cheese
1/4 cup dry white

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c).
melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. transfer green onion to a bowl. stir in crabmeat, bread crumbs, 1/4 cup monterey jack cheese, egg, lemon juice, and dill weed until well mixed.
pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup monterey jack cheese. pour white into baking dish.
bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

Bacon And Egg Breakfast Tarts

Ingredients

Servings: 4
1 (11 ounce) package pie crust mix
1 (6 ounce) package canadian-style bacon
1 cup shredded cheddar cheese
4 eggs
1/4 cup milk
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper

Recipe

preheat oven to 425 degrees f (220 degrees c).
prepare pastry for a one crust pie as directed on package. divide pastry into 4 equal parts. roll each part into a 6 inch circle on a well floured, cloth covered board with a floured, cloth covered rolling pin. fit pastry over backs of large muffin cups (3 x 1 1/2 inch), or 6 ounce custard cups; make pleats so pastry will fit closely. if using individual pie pans or tart pans, cut circles 1 inch larger than inverted pans, and fit into pans. prick surface. place tarts on an ungreased cookie sheet.
bake until light brown, about 8 to 10 minutes. cool 5 minutes, and carefully remove from cups. reduce oven temperature to 350 degrees f (175 degrees c).
place 2 bacon slices in the bottom of each pastry cup. sprinkle cheese over the meat, making slight well in centers. break 1 egg into each. add 1 tablespoon milk into each tart. sprinkle with nutmeg and pepper. place tarts on an ungreased cookie sheet
bake until eggs are soft cooked, about 15 to 20 minutes.

teriyaki chicken

Ingredients

Servings: 6
1 (3 pound) whole chicken, cut in half
3/4 cup granulated sugar
3/4 cup soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced

Recipe

rinse chicken halves, and pat dry with paper towels. place chicken cut side down in a 9x13 inch baking dish.
in a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. mix well, and pour mixture over chicken. cover and refrigerate for at least 3 hours.
preheat oven to 350 degrees f (175 degrees c).
bake chicken uncovered in the preheated oven for 1 hour, basting frequently. test for doneness, making sure there is no pink left in the meat. let cool slightly, then cut into smaller pieces to serve.

Beef And Pepper Pie

Ingredients

Servings: 1
1 pound lean ground beef
2 cups sweet red peppers, with sauce
1 onion, chopped
1 (4.5 ounce) can sliced mushrooms, drained
1 cup shredded sharp cheddar cheese
1 recipe pastry for a 9 inch double crust pie

Recipe

place peppers, including liquid, into food processor; pulse until peppers are cut into small pieces.
brown meat and onions. add peppers, mushrooms, and cheese to meat mixture. spoon into bottom crust. cover with top crust, and seal the edges.
bake at 350 degrees f (175 degrees c) until crust is brown, and pie is heated through.

All White Meat Meatloaf

Ingredients

Servings: 6
1/2 pound ground turkey
1/2 pound ground chicken breast
1/2 pound bulk lamb sausage
1 egg, beaten
1 (4 ounce) packet crushed saltine crackers
1/2 cup sweet barbeque sauce
1 tablespoon prepared yellow mustard
1 teaspoon hickory-flavored liquid smoke
2 teaspoons dried parsley
1 teaspoon dried minced onion
1 teaspoon onion powder
1 teaspoon garlic salt
1 teaspoon seasoned salt
glaze:
1 tablespoon brown sugar
2 tablespoons sweet barbeque sauce
1 tablespoon prepared yellow mustard

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). grease a 9x9 inch baking pan.
combine the turkey, chicken, sausage, and egg in a large bowl. stir in the saltine crackers, 1/2 cup barbeque sauce, 1 tablespoon of mustard, liquid smoke, parsley, dried onion, onion powder, garlic salt, and seasoned salt; mix well. press into the prepared pan.
bake meatloaf in preheated oven for 25 minutes. combine the brown sugar with the remaining 2 tablespoons of barbeque sauce, and 1 tablespoon of mustard to make a glaze. remove meatloaf from oven; brush with glaze. return the meatloaf to the oven, and bake until no longer pink in the center, about 25 additional minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (75 degrees c).

Monday, April 11, 2016

Chocolate Covered Potato Chips

Ingredients

Servings: 1
1 pound high quality milk chocolate, chopped
8 cups ridged potato chips

Recipe

Preparation Time:

Ready Time:

place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. if you have a double boiler, use that. heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees f (43 degrees c), stirring occasionally. you may use a meat thermometer if your candy thermometer does not go that low.
as soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. continue stirring until the chocolate has cooled to 90 degrees f (32 degrees c). touching a dab of chocolate to your lip will feel cool.
use tongs to dip potato chips one at a time into the chocolate. place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. cool until set. you may refrigerate if you like.

bourbon pecan chicken

Ingredients

Servings: 8
1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons
2 tablespoons soy sauce
1 teaspoon worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. spread the mixture out on a plate. press the chicken breasts into the mixture to coat on both sides. heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
in a small saucepan, whisk together the dijon mustard, brown sugar, bourbon, soy sauce, and worcestershire sauce until smooth. bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. do not return to the heat.
arrange the chicken breasts on a large serving plate. pour the sauce over the chicken, and sprinkle with green onion.

seitan makhani (vegan-style indian butter chicken)

Ingredients

Servings: 6
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 cup onion, chopped
2 tablespoons vegan margarine
2 teaspoons lemon juice
1 teaspoon ground ginger
2 cloves garlic, minced
2 teaspoons garam masala
2 teaspoons curry powder
1 teaspoon chili powder
2 teaspoons ground cumin
1 bay leaf
1 cup tomato puree
1 cup soy milk
1/4 cup plain vegan yogurt
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt and black pepper to taste
1 1/2 teaspoons peanut oil
1 (16 ounce) package chicken-style seitan, cut into strips or cubes
2 teaspoons garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup cold water

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat 1 tablespoon peanut oil in a saucepan over medium heat. stir in the shallot and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the margarine, lemon juice, ginger, garlic, garam masala, curry powder, chili powder, cumin, and bay leaf. cook and stir for 1 minute. stir in the tomato puree and cook for 2 minutes more.
reduce the heat to low, and mix in the soy milk and soy yogurt. simmer for 10 minutes, stirring frequently. season to taste with cayenne, salt, and black pepper; remove from heat and set aside.
heat 1 1/2 teaspoons of peanut oil in a heavy skillet (preferably cast iron) over medium heat. add the seitan and cook, stirring constantly, for 10 minutes. reduce the heat to low and season the seitan with 2 teaspoons garam masala and a pinch of cayenne. stir in about a 1/4 cup of the tomato-yogurt sauce and simmer for 2 to 3 minutes. transfer the seitan mixture to the saucepan.
mix the cornstarch and cold water. return the saucepan to the stove over medium-high heat. stir the cornstarch mixture into the sauce. bring to a boil; reduce the heat and simmer until the sauce has thickened, about 5 to 10 minutes.

Crazy Crust Pizza Dough

Ingredients

Servings: 1
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon black pepper
2 eggs, lightly beaten
2/3 cup milk

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (200 degrees c). lightly grease a rimmed pizza pan or baking sheet.
in a large bowl, stir together flour, salt, oregano and black pepper. mix in eggs and milk; stir well. pour batter into prepared pan and tilt until evenly coated. arrange toppings of choice on top of batter.
bake in preheated oven for 20 to 25 minutes, until crust is set.
remove crust from oven. drizzle on pizza sauce and sprinkle on cheese. bake until cheese is melted, about 10 minutes.

Deb's Tapenade

Ingredients

Servings: 12
2 (6 ounce) cans sliced black olives, drained
3 tablespoons capers
1/2 cup minced onion
1 clove garlic, minced
2 tablespoons chopped fresh parsley
1/4 cup grated parmesan cheese
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup chopped red bell pepper

Recipe

Preparation Time:

Ready Time:

place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
combine the capers, onion, garlic, parsley, parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. add to the olives and mix. sprinkle remaining red pepper over the mixture.

grecian lamb caesar salad

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

prize cookies

Ingredients

Servings: 6
1 cup shortening
1 1/2 cups white sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (9 ounce) package condensed mincemeat, crumbled

Recipe

preheat oven to 375 degrees f (190 degrees c). grease cookie sheets.
in a large bowl, cream together the shortening and sugar until fluffy. add the eggs one at a time, beating after each addition. sift together the flour, baking soda and salt; stir into the creamed mixture. finally, stir in the mincemeat.
drop dough by teaspoons the prepared baking sheets. bake 8 to 10 minutes in the preheated oven. remove from baking pans to cool on wire racks.

Crab Salad

Ingredients

Servings: 8
1/2 green bell pepper, chopped
1 onion, chopped
3 tablespoons butter
12 ounces imitation crabmeat
1 cup mayonnaise

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender.
stir in imitation crabmeat, and saute for another 3 minutes. remove from heat, and put mixture into a medium bowl. stir in mayonnaise. may be served warm or cold.

Sunday, April 10, 2016

White Velvet Cake I

Ingredients

Servings: 2
1/2 cup shortening
1 1/2 cups white sugar
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
3 egg whites
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 cup milk
1 cup coconut milk
1 cup white sugar
1 teaspoon vanilla extract
1 fresh coconut
2 teaspoons water

Recipe

in a small bowl, sift 2 1/2 cups flour, baking powder, and salt together and set aside.
blend shortening and 1 1/2 cups sugar. mix in the flour mixture. add 3/4 cup milk; beat for 2 minutes. add egg whites, 1 teaspoon vanilla and 1/4 cup milk. beat well.
grease and flour two 9 inch round pans. pour the batter into the pans.
bake at 350 degrees f (175 degrees c) for 30 to 35 minutes. cool cake layers on a wire rack.
remove the meat from the coconut and shred it.
to make frosting: moisten 1 tablespoon flour with a small amount of water to make a paste. combine 1 cup milk, coconut milk, 1 cup sugar, 1 teaspoon vanilla, and shredded coconut in a saucepan. mix in flour paste, and cook for 10 minutes. cool the frosting, and spread over cake.

Hearty Chicken Vegetable Soup Ii

Ingredients

Servings: 6
1 (10 ounce) package frozen diced carrots
9 ounces frozen green beans
1/4 cup water
2 (10.75 ounce) cans condensed cream of chicken soup
2 cups milk
1 cup cubed, cooked chicken meat
1/3 cup chopped green onions

Recipe

combine carrots, beans, and water in saucepan. cook over medium heat 6 to 8 minutes.
mix in cream of chicken soup, milk and chicken. cook 4 to 5 minutes, or until heated through. garnish individual servings with green onions.

yummylicious japanese beef croquettes

Ingredients

Servings: 10
3 medium russet potatoes, peeled, and chopped
1 tablespoon butter
1 tablespoon vegetable oil
3 onions, chopped
3/4 pound ground beef
4 teaspoons light soy sauce
all-purpose flour for coating
2 eggs, beaten
panko bread crumbs
1/2 cup oil for frying

Recipe

Preparation Time:

Cook Time:

Ready Time:

add potatoes to a large pot of salted water, and bring to a boil; cook until tender, about 15 minutes. drain, pour potatoes into a large bowl. stir in butter, and mash with a fork or potato masher. set aside.
heat 1 tablespoon oil in a large skillet over medium heat. stir in onions, and cook until soft. stir in beef and soy sauce. cook, stirring continuously, until beef is browned and all the liquid is evaporated. combine beef and onions with potatoes, and stir well.
heat 1/2 cup oil in a deep skillet or wok over medium-high heat.
shape potato and beef mixture into 10 similar-size balls, and flatten into patties. dredge patties in flour. then dip in egg, and coat with panko bread crumbs. carefully place patties into oil, and fry until golden brown on each side.

roasted chicken broth

Ingredients

Servings: 4
1 (3 1/2) pound chicken, giblets removed
1 onion, peeled and quartered
1 rib celery, cut in chunks
2 teaspoons kosher salt
3 cloves garlic, lightly smashed
1 tablespoon ketchup
2 quarts cold water, or more as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 400 degrees f (200 degrees c).
place chicken, onion, and celery in a dutch oven. sprinkle salt over the top of the chicken.
roast chicken, uncovered, in the preheated oven until chicken is no longer pink inside, the skin is browned, and an instant-read thermometer inserted into the thickest part of a thigh reads 160 degrees f (70 degrees c), 45 minutes to 1 hour.
transfer chicken to a plate until cool enough to handle. once cool, pick the meat from the bones; set aside chicken breast meat in a bowl for another purpose. cover bowl of breast meat with plastic wrap and refrigerate. discard chicken skin.
remove chicken fat from dutch oven, leaving the brown flavor bits in the bottom of the dutch oven. (see note for reserving drippings if desired.)
place the dutch oven over medium-high heat. return chicken bones and dark meat from drumsticks and thighs to the pot. add garlic cloves, ketchup and cold water. bring to a boil, and use a spoon to scrape up and dissolve the brown flavor bits from the bottom of the dutch oven. reduce heat to low and simmer for 3 hours, adding more water if needed to retain same level.
as broth simmers, occasionally skim off and discard any foam that rises to the surface.
remove and discard bones, meat and vegetables. strain broth through a fine mesh sieve to serve or use in recipes.

golden lasagna

Ingredients

Servings: 4
6 lasagna noodles
1/4 cup chopped onion
1 (4.5 ounce) can sliced mushrooms, drained
3 tablespoons chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1/3 cup milk
1/2 teaspoon dried basil
2 cups diced chicken breast meat
1 pound ricotta cheese
1 1/2 cups shredded cheddar cheese
1/8 cup grated parmesan cheese

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. add noodles and cook for 8 to 10 minutes or until al dente; drain.
in a small saucepan, saute onion and mushrooms in chicken broth. remove from heat. stir in soup, milk and basil. mix well. set aside.
in a lightly greased 9x13 inch baking dish, arrange 3 cooked lasagna noodles. layer as follows: 1/2 the chicken, 1/2 the ricotta cheese, 1/2 the cheddar cheese, 1/2 the parmesan cheese and 1/2 the mushroom/soup mixture. add the other 3 lasagna noodles and repeat layers. bake uncovered in the preheated oven for approximately 50 minutes.

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:

Cook Time:

Ready Time:

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.

Saturday, April 9, 2016

homemade chicken a la king

Ingredients

Servings: 8
3 tablespoons butter
1 green bell pepper, finely chopped
1/2 cup chopped celery
1 (4.5 ounce) can mushrooms, drained
1 small onion, chopped
3 tablespoons all-purpose flour
2 cups milk, divided
2 egg yolks, beaten
2 cups diced, cooked chicken breast meat
1 tablespoon lemon juice
1 tablespoon
1 teaspoon paprika
salt and pepper to taste
1 (8 ounce) can peas, drained
1 (4 ounce) jar diced pimento peppers, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt butter in a large skillet over medium heat. saute bell pepper, celery and mushrooms until soft, about 5 minutes. stir in onion; mix flour and 1/2 cup of milk in a small bowl and stir mixture into skillet. beat egg yolks into remaining 1 1/2 cups milk and pour into skillet. cook, stirring, until thickened.
add chicken and cook for 3 to 5 minutes, stirring constantly. stir in lemon juice, , paprika, salt and pepper. finally, stir in peas and pimento peppers. heat through and serve.

Crab Dip

Ingredients

Servings: 16
11 ounces cream cheese, softened
1 small onion, finely chopped
5 tablespoons mayonnaise
2 (6 ounce) cans crabmeat, drained and flaked
1/8 teaspoon garlic powder
salt and pepper to taste
1 (1 pound) loaf round, crusty italian bread

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a medium bowl, combine the cream cheese, onion, mayonnaise, crabmeat, garlic powder, salt and pepper. spread mixture into a 1 quart baking dish.
bake for 20 minutes in the preheated oven. while the dip is baking, cut a circle in the top of the bread, and scoop out the inside to create a bread bowl. tear the removed bread into pieces for dipping.
remove baked crab dip from the oven, and stir well. spoon the mixture into the hollowed out loaf. place bread bowl and chunks of bread on a medium baking sheet, and bake for an additional 10 minutes. serve hot.

Rollups

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese with chives
2 tablespoons melted butter

Recipe

preheat oven to 350 degrees f (175 degrees c). pound meat to between 1/4 and 1/8 inch thick.
spread about a tablespoon of seasoned cream cheese on the bottom of each breast half. roll up, and place in a casserole dish. drizzle melted butter over rollups.
bake in the preheated oven for about 30 minutes, or until chicken is cooked through and juices run clear.
melt extra cream cheese with chives in the microwave, and use as sauce for the chicken.

Gram's Chicken Pot Pie

Ingredients

Servings: 1
1 (2 to 3 pound) whole chicken
2 (9 inch) deep dish frozen pie crusts, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen green peas, thawed
2 cups water, or as needed
1 teaspoon chicken bouillon granules

Recipe

in a large heavy pot, place chicken and water to cover. bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. when chicken is boiled and tender, pick all the meat off of the bones.
preheat oven to 400 degrees f (200 degrees c).
open 1 can of cream of mushroom soup and pour into a small saucepan. add frozen peas and carrots, water and chicken bouillon to taste. simmer all together until the soup is smooth. add chicken meat and mix all together.
pour chicken and soup mixture into one pie crust and cover with the other crust. seal the edges and cut a small steam hole in the top crust. bake in the preheated oven 30 to 35 minutes or until crust is brown. yummy!

polish beef soup with liver balls

Ingredients

Servings: 4
1 cup ground chicken liver
1 cup dried bread crumbs
3 tablespoons all-purpose flour
2 eggs
1/4 tablespoon chopped fresh parsley
1 teaspoon salt
1/8 teaspoon dried marjoram
1/8 teaspoon ground mace
1 clove garlic, minced
2 pounds short rib steaks
2 onions, thinly sliced
3 stalks chopped celery, with leaves
4 teaspoons salt
3/4 teaspoon ground black pepper
8 cups water
2 carrots, halved
3 tomatoes, chopped
4 sprigs fresh parsley

Recipe

combine liver, bread crumbs, flour, eggs, parsley, 1 teaspoon salt, marjoram, mace, and garlic. mix thoroughly. let meatball mixture stand.
rinse ribs, and place in large stock pot. add onions, celery, 4 teaspoons salt, pepper, water, carrots, tomatoes, and parsley. cover, and bring to a boil. skim surface of soup. simmer for 1 1/2 hours, or until meat is tender.
remove meat, bones, and carrots from soup. cut meat and carrots into bite-size pieces; return to soup. bring to a boil.
shape meatball mixture into balls the size of golf balls; drop into soup. cover, and cook for 10 minutes.

White Bean Chicken Chili

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

blazing steak

Ingredients

Servings: 6
2 tablespoons olive oil
1 1/2 pounds round steak, cubed
3 cloves garlic, minced
1/2 cup chopped onion
4 habanero peppers, seeded and minced
1/2 cup tomato sauce
1 cup water
2 tablespoons finely grated raw horseradish
1 tablespoon hot pepper sauce
2 tablespoons distilled white vinegar
1 tablespoon prepared yellow mustard
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1/3 cup all-purpose flour
2/3 cup cold water

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the olive oil in a large saucepan over medium-high heat. brown the beef cubes in the hot oil until well browned on all sides, about 8 minutes. stir in the garlic, onion, and minced habanero peppers, cook and stir for a few minutes until the onion has begun to soften.
stir in the tomato sauce, 1 cup o water, horseradish, hot pepper sauce, vinegar, mustard, seasoned salt, and black pepper. bring to a simmer, then reduce heat to medium-low, cover, and simmer until the beef begins to turn tender, about 2 hours. stir occasionally.
dissolve the flour into 2/3 cup of cold water, and stir into the simmering meat. cook until the meat is very tender, and the sauce is thick and smooth, about 30 minutes more.

Friday, April 8, 2016

Pochero

Ingredients

Servings: 6
3 tablespoons olive oil
2 plantains, peeled and quartered
2 small potatoes, quartered
1 onion, chopped
2 cloves garlic, minced
4 pounds chicken legs, thighs, and wings
2 (4 ounce) links chorizo de bilbao (spicy spanish semi-cured sausage), quartered
salt and pepper to taste
water to cover
2 tomatoes, diced
1 (15.5 ounce) can garbanzo beans, drained
1 small head cabbage, chopped

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat the olive oil in a large pot over medium heat; fry the plantains and potatoes in the hot oil until crisp on the outside, 5 to 7 minutes. remove from the pot and set aside, keeping the oil in the pot.
cook and stir the onion and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. add the chicken and chorizo; season with salt and pepper. cover the pot and cook for 5 minutes.
pour enough water over the chicken to cover completely; bring to a simmer and cook for 10 minutes. add the tomatoes, cover, and cook another 10 minutes. stir the plantains, potatoes, garbanzo beans, and cabbage into the mixture. cook covered until the cabbage is wilted and everything is hot, about 5 minutes more. serve hot.