Mozzarella-stuffed Turkey Burgers

Ingredients

• Servings: 4
• 1 pound ground turkey
• 1 egg
• 1/2 (15 ounce) can black beans, rinsed and drained
• 1/2 red bell pepper, diced (optional)
• 1/2 cup shredded mozzarella cheese
• 1/4 teaspoon garlic powder, or to taste
• salt and ground black pepper to taste

Recipe

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


• mix the ground turkey, egg, black beans, red bell pepper, mozzarella cheese, garlic powder, salt, and black pepper together in a bowl until blended; form the mixture into 4 patties.
• heat a large skillet over medium heat; cook the turkey patties in the skillet until cooked through and no longer pink the center, 7 to 10 minutes per side. an instant-read meat thermometer inserted into the center of a patty should read at least 160 degrees f (70 degrees c).

Ultimate Hoagie Dip

Ingredients

• Servings: 10
• 1/2 pound bologna, cut into pieces
• 1/2 pound ham, chopped
• 1/4 pound genoa salami, chopped
• 1/4 pound pepperoni, chopped
• 1/4 pound american cheese, cut into pieces
• 1/4 pound provolone cheese, cut into pieces
• 3/4 cup mayonnaise
• 1 teaspoon garlic powder
• 1 tablespoon dried oregano
• 1 kosher pickle, chopped
• 1 cup shredded lettuce
• 1 tomatoes, chopped

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• combine the bologna, ham, salami, pepperoni, american cheese, and provolone cheese in a bowl. stir in the mayonnaise, garlic powder, and oregano. sprinkle the pickle, lettuce, and tomato on top.

sauerbraten i

Ingredients

• Servings: 6
• 2 cups vinegar
• 2 cups water
• 1/3 cup brown sugar
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper
• 6 black peppercorns
• 1 bay leaf
• 2 onions, diced
• 3 carrots, chopped
• 2 stalks celery, chopped
• 4 1/2 pounds rump roast
• 2 tablespoons vegetable oil
• 1 cup sour cream

Recipe

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

Ready Time: 2 hrs 15 mins


• in large saucepan over medium heat, combine vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. heat, stirring occasionally, until appear at edges, but do not boil.
• poke deep holes in roast and place in non-metal bowl. pour vinegar mixture over roast. cover and refrigerate for five days, turning once daily.
• remove roast from liquid; pat dry with paper towels. remove bay leaf and peppercorns from liquid and discard. strain liquid from vegetables, reserving both.
• heat oil in dutch oven over medium-high heat. sear all sides of roast quickly, 1 to 2 minutes each side. reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
• remove roast from pan, and let cool slightly. slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. remove slices to serving platter. stir sour cream into heated liquid and heat through, but do not allow to boil. pour sauce over meat and serve immediately.

Mamaw's Southern Buttermilk Chicken

Ingredients

• Servings: 10
• 1 (3 pound) chicken, cut into 8 pieces
• 2 quarts buttermilk
• 2 tablespoons hot pepper sauce (such as tabasco®)
• 2 tablespoons crushed garlic
• 2 cups vegetable oil for frying
• 3 1/2 cups all-purpose flour
• 1 1/2 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon ground dried sage
• 1 tablespoon paprika
• 1 tablespoon garlic powder

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ready Time: 9 hrs 50 mins


• rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. pat the chicken pieces dry with paper towels. combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
• the next day, preheat oven to 325 degrees f (165 degrees c).
• heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. shake off excess flour.
• fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). drain on paper towels, and place into a 9x13-inch baking dish.
• bake uncovered in the preheated oven for 1 hour.

marty's loosemeat sandwich

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1 (12 fluid ounce) can or bottle
• 1 teaspoon salt
• 1 teaspoon granulated sugar
• 1/2 teaspoon ground black pepper
• 2 teaspoons yellow mustard

Recipe

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


• in a medium skillet over medium heat, cook the ground beef until evenly browned; drain.
• stir in , salt, sugar, pepper, and yellow mustard. bring to a boil, and reduce heat to low; simmer partially covered. remove from heat the moment all the liquid has evaporated.

meaty 'cuban black bean' soup

Ingredients

• Servings: 5
• 2 cups dry black beans
• 2 cups water
• 2 skinless, boneless chicken breast halves - cut into 1 inch strips
• 4 (3.5 ounce) links sweet italian sausage
• 4 bay leaves
• 1 teaspoon ground cumin
• 2 onions, chopped
• 3 cloves garlic, minced
• 1 tablespoon
• 1 (6 ounce) can tomato paste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 8 hrs


• in a large bowl, combine the beans with the water and let soak overnight. beans will double in size so be sure to use a large enough bowl. in the morning, drain and rinse the beans.
• in a large pot over high heat, combine the beans, chicken, sausage, bay leaves, cumin, onion, garlic and . add enough water to cover all ingredients.
• bring to a boil and reduce heat to low. cover and simmer for about 30 minutes, or until beans are tender. add tomato paste to soup and stir until dissolved.

Ukrainian Baba's Lamb Roast

Ingredients

• Servings: 6
• 4 pounds lamb shoulder roast
• 3 tablespoons all-purpose flour
• 2 tablespoons oil
• 2 onions, thinly sliced
• 2 teaspoons salt
• 4 medium beets
• 1 cup sour cream
• 1 pound pitted prunes
• 1 teaspoon paprika

Recipe

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

Ready Time: 1 hr 35 mins


• pat meat dry with a paper towel and rub with 2 tablespoons flour and salt. heat oil in a large dutch oven over medium-high heat. brown meat on all sides. add the sliced onions, cover, and reduce heat to low. cook for about one hour, adding a little water if necessary. turn meat twice during the roasting process.
• place beets in a saucepan with water to cover. bring to a boil over medium heat and cook until beets are tender. drain, reserving liquid. chop beets into cubes and add to the roasting pan. add prunes and beet water, cover, and simmer for 5 minutes.
• remove roast to a platter. mix 1 tablespoon of flour with sour cream. pour into roasting pan and mix well, scraping the sides and bottom. simmer until sauce thickens. season with paprika and taste. adjust seasoning if necessary.

Cream Of Mushroom Sauce

Ingredients

• Servings: 2
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 1/2 tablespoons soy sauce
• 1 tablespoon dried parsley
• 2 teaspoons ground black pepper
• 1 teaspoon italian seasoning
• 1 teaspoon chili powder
• 1 teaspoon white sugar
• 1/2 (10.75 ounce) can milk

Recipe

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


• whisk the cream of mushroom soup, soy sauce, parsley, black pepper, italian seasoning, chili powder, sugar, and milk together in a saucepan until smooth. bring to a simmer over medium heat, then reduce heat to medium-low, and simmer 15 minutes, stirring occasionally.

grilled coffee and cola skirt steak

Ingredients

• Servings: 4
• 2 large cloves garlic, minced
• 1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
• 1/2 cup freshly brewed strong coffee
• 1/4 cup rice vinegar
• 2 tablespoons ketchup
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon salt
• 1 teaspoon crushed dried rosemary
• 1/4 teaspoon louisiana-style hot sauce, or to taste
• 1 (1 1/4 pound) beef skirt steak - trimmed of large fat chunks
• salt to taste
• 1 pinch cayenne pepper, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 8 hrs 25 mins


• place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon salt, rosemary, and hot sauce until thoroughly combined.
• unroll the skirt steak and cut into 6-inch lengths with the grain, using a kitchen scissors. submerge the meat totally in the marinade; place a piece of plastic wrap meat and marinade surface. marinate 8 to 12 hours in refrigerator or overnight.
• preheat an outdoor grill for medium-high heat.
• remove meat from marinade; save the marinade. pat meat thoroughly dry with paper towels. season both sides of meat with salt and cayenne pepper to taste.
• pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes. strain through a fine-mesh sieve into a bowl.
• grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side. place thin cooked pieces thicker pieces of meat to prevent thin ones from overcooking. when the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness. an instant-read meat thermometer inserted into the center of a piece should read 125 to 130 degrees f (52 to 54 degrees c).
• remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve. drizzle servings with reduced coffee-cola marinade.

chicken noodle soup iii

Ingredients

• Servings: 6
• 12 shallots, thinly sliced
• 1/4 cup vegetable oil
• 6 ounces egg noodles
• 1 cup bean sprouts
• 3 quarts chicken broth
• 3 cups shredded, cooked chicken breast meat
• 1/2 cup chopped green onion
• salt and pepper to taste

Recipe

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


• in a small skillet over medium heat, cook shallots in oil until brown and fragrant. remove from heat and set aside.
• bring a large pot of water to a boil. cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. set aside.
• bring a small pot of water to a boil; have ready a bowl of ice water. blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. drain and set aside.
• in a large saucepan over medium heat, bring chicken broth to a simmer.
• divide noodles evenly between 6 bowls. top with bean sprouts and shredded chicken. pour the heated broth into the bowls. drizzle with the shallot mixture and garnish with the green onion. season with salt and pepper. serve at once.

Vintage Cheese And Crabmeat Soup

Ingredients

• Servings: 4
• 2 tablespoons margarine
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 pinch ground black pepper
• 4 cups milk
• 8 ounces shredded cheddar cheese
• 1 dash hot pepper sauce
• 1 (6 ounce) can crab meat, drained
• 1 tablespoon chopped fresh chives

Recipe

• in a large saucepan over medium heat melt the butter or margarine, add the flour and stir well forming a paste, or roux. add the salt and pepper. slowly add the milk or half-and-half, stirring constantly until thickened. (note: this may take a little while, but keep close as it can scorch quickly.)
• add cheese and continue to stir well until all cheese melts and mixture is smooth. add the hot pepper sauce and the crab and allow to heat through. ladle into individual bowls and sprinkle with chives just before serving.

Spam® Puffs

Ingredients

• Servings: 24
• 1 (12 ounce) can fully cooked luncheon meat (such as spam®), grated
• 1 cup shredded cheddar cheese
• 1 cup all-purpose biscuit baking mix
• 1 teaspoon water
• 1/4 teaspoon ground cayenne pepper (optional)

Recipe

Preparation Time: 13 mins Cook Time: 12 mins Ready Time: 25 mins


• preheat an oven to 350 degrees f (175 degrees c).
• mix together the meat, cheddar cheese, baking mix, water, and cayenne in a large bowl. form the mix into 1-inch balls and place on a greased baking sheet.
• bake in preheated oven until golden brown, about 12 to 14 minutes. serve warm.

Cranberry Salad Iv

Ingredients

• Servings: 6
• 2 cups fresh cranberries
• 2 oranges, peeled and seeded
• 1 carrot, peeled and sliced
• 1 cup pecans
• 3/4 cup white sugar
• 1 (8 ounce) can crushed pineapple, drained
• 2 (3 ounce) packages raspberry flavored jell-o® mix
• 1 cup boiling water
• 1 cup cold water

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• in an electric food processor or meat grinder, grind cranberries, oranges, carrot, and pecans. pour mixture into a large mixing bowl.
• in a separate bowl, combine sugar, pineapple, gelatin and both cups of water. mix the ingredients from the two bowls together. pour the entire mixture into a mold and chill overnight before serving.

Carolina Bbq

Ingredients

• Servings: 6
• 6 pounds lamb shoulder
• 1 bay leaf
• 1 teaspoon crushed red pepper flakes
• 4 cups water
• 1 cup vinegar
• 1/3 cup white sugar
• 3 tablespoons ketchup
• 1 tablespoon worcestershire sauce
• 1 teaspoon dry mustard
• 1 clove garlic, pressed

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 5 hrs


• place lamb shoulder, bay leaf, red pepper and water in large pot with lid. bring to boil. simmer covered 4 to 5 hours until meat is tender. let meat cool in broth. remove excess fat from broth and shred meat.
• take 3 cups of liquid and bring to boil. combine liquid with vinegar, sugar, ketchup, worcestershire sauce and garlic. add shredded lamb and salt. heat through uncovered.

The Best Blt Dip

Ingredients

• Servings: 25
• 1 pound bacon
• 1 tomato, chopped
• 1 (32 ounce) jar mayonnaise
• 32 ounces sour cream
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1 (1 pound) loaf sliced white sandwich bread

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• in a large skillet, brown entire pound of bacon until crisp, placing cooked strips on paper towels to absorb grease.
• for best results, finely chop bacon in a food processor or with a hand blender, but finely chopping by hand will also work.
• in a large mixing bowl, blend bacon, tomato and jar of mayonnaise. add half the container of sour cream, blend well. add more sour cream by spoonfuls, until the mixture isn't overwhelmed by the taste of mayonnaise (you'll be left with about a cup or so of sour cream, typically). lightly coat the top of the mix with garlic powder, and blend. add a dash of salt and pepper to taste. toast the bread, then cut into fours.

iowa maid-rites

Ingredients

• Servings: 15
• 4 pounds ground beef
• 1 (1 ounce) envelope dry onion soup mix
• 1 1/2 (10.5 ounce) cans condensed french onion soup
• 16 hamburger buns, split

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• crumble the ground beef into a large skillet over medium-high heat. cook and stir until evenly browned, crumbling even more as it cooks. drain off the grease. stir in the onion soup mix and french onion soup. cover, and simmer over low heat for about 2 hours, or you may transfer to a slow cooker for this part.
• to serve, spoon hamburger buns like a sloppy joe.

dad's chili

Ingredients

• Servings: 12
• 2 1/2 pounds ground beef
• 1 pound ground lamb
• 1/2 cup butter
• 2 cloves garlic, diced
• 1 pound green bell pepper, chopped
• 1 1/2 pounds onion, chopped
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 5 cups canned diced tomatoes with their juice
• 1/2 cup chopped fresh parsley
• 2 tablespoons chili powder, or more to taste
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons monosodium glutamate (such as ac'cent®)
• 1 tablespoon salt
• 1 1/2 teaspoons ground cumin

Recipe

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

Ready Time: 1 hr 35 mins


• heat a large skillet over medium-high heat and stir in the ground beef and ground lamb. cook and stir until the meat is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. set meat aside. melt the butter in the pot over medium heat. stir in the garlic, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the cooked meat, pinto beans, tomatoes, parsley, chili powder, pepper, monosodium glutamate, salt, and cumin. cover and bring to a boil, then reduce heat, and simmer for 1 hour.

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.

lomo de res, cuban-style rib-eye steaks

Ingredients

• Servings: 4
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon meat tenderizer
• 1 tablespoon seasoning salt
• 2 pounds rib-eye steak, 1/4 inch thick
• 1 onion, sliced
• 1 (12 ounce) bottle
• 1 1/4 cups fresh lime juice

Recipe

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


• mix together the garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl. rub the seasoning blend into both sides of the steaks.
• arrange 1/4 of the sliced onions in the bottom of a 9x13 inch pan, lay steaks across the onions, top with more onions and pour 1/4 cup of lime juice and 1/4 of the bottle of over the top; repeat these layers until you run out of steaks, pouring all remaining lime juice and over the top. cover and refrigerate for 30 to 40 minutes. do not marinate the steaks for longer than an hour, because the acid from the lime juice in the marinade will begin to cook the meat.
• preheat an outdoor grill for medium-high heat and lightly oil grate. place steaks on the grill and discard the marinade.
• grill the steaks to your desired degree of doneness, or about 2 minutes per side for well done. remove from the grill and allow to rest for 5 minutes before slicing and serving with warm tortillas.

Playoff Meatballs

Ingredients

• Servings: 8
• 2 pounds ground beef
• 2 eggs
• 3/4 cup instant oatmeal
• 3 tablespoons dried minced onion
• 3/4 cup shredded mild cheddar cheese
• 1/4 cup ketchup
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons vegetable oil
• 1 (12 ounce) bottle barbeque sauce

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• in a large bowl, mix together the ground beef, eggs, oatmeal, onion, cheddar cheese, ketchup, salt, and pepper using your hands. form into tiny meatballs about 1 inch wide.
• preheat the oven to 350 degrees f (175 degrees c). heat the oil in a large skillet over medium heat. add the meatballs, and cook, turning frequently, until browned, about 10 minutes. use a slotted spoon to transfer the meatballs to a baking dish. cover with barbeque sauce.
• bake for 30 minutes in the preheat oven, until sauce is thick and meatballs are cooked through. serve hot.

Grilled Chicken Cordon Bleu Sandwiches

Ingredients

• Servings: 1
• 2 slices whole wheat bread
• 2 tablespoons butter, softened
• 1 tablespoon sour cream
• 2 slices swiss cheese
• 1 thick slice deli cooked chicken breast meat
• 1 slice deli ham

Recipe

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


• spread butter or margarine on the outsides of the bread slices. spread sour cream on the insides of the bread slices. then layer sandwich as follows: bread slice, cheese slice, chicken, ham, 2nd cheese slice, 2nd bread slice.
• in a small skillet over medium heat, grill sandwich until meat is heated through and cheese has melted.

Warm Artichoke And Crab Dip

Ingredients

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

Recipe

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


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

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.

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: 20 mins Cook Time: 35 mins Ready Time: 6 hrs 55 mins


• 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.

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: 45 mins Ready Time: 1 hr 45 mins


• 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.

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

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

Ready Time: 2 hrs 5 mins


• 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.

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

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


• 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.