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Sunday, July 31, 2016

best barbecued beef

Ingredients

  • Servings: 8
  • 4 pounds top round roast
  • 1/4 cup lard
  • 1/2 teaspoon crushed red pepper flakes
  • 8 tablespoons unsalted butter
  • 1/2 cup vinegar
  • 1 tablespoon fresh chopped tarragon
  • 1 1/2 cups red
  • 1/3 cup onion, shredded
  • 2 tablespoons worcestershire sauce
  • 1 clove garlic, minced

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr

    Ready Time: 1 hr 10 mins

  • rub the beef with half the lard and all the red chile. place meat in a large bowl.
  • in a medium saucepan, bring 1/2 cup water to a boil, add the remaining lard and the butter. when melted, remove from heat. add vinegar, tarragon, , onion, worcestershire sauce, and minced garlic. pour over meat. refrigerate, uncovered, for up to 2 days; turn the meat frequently.
  • preheat broiler.
  • transfer meat to a broiler pan. position the meat 3 to 4 inches from the broiling unit, and broil for 15 minutes. turn the meat over. baste it with the marinade, rubbing the fat from the marinade over the surface. broil another 15 minutes. turn, baste, and broil for another 15 minutes. remove from the oven, and let the meat stand 15 minutes before serving.

indian turkey burgers with lime, cucumbers, and chutney

Ingredients

  • Servings: 4
  • 4 large unpeeled garlic cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground coriander
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 1/4 pounds ground turkey
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 2 tablespoons minced fresh ginger
  • 1 jalapeno pepper, seeded and minced
  • 1/2 large cucumber, sliced thin
  • 1 tablespoon fresh lime juice
  • 1/4 cup major grey chutney
  • 4 small (4 inch) pita breads

Recipe

  • set garlic in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. peel, mince and set aside.
  • mix salt, pepper, coriander, 1/2 tsp. cumin, cinnamon and cloves in a small bowl.
  • break up turkey in a medium bowl; add garlic, spinach, spice mixture, ginger and jalapeno; stir lightly with a fork to combine. divide turkey mixture into 4 portions. toss meat back and forth between cupped hands to form a ball. pat with fingertips to flatten to about 4 1/2 inches wide. refrigerate.
  • mix cucumber, lime juice, 1/4 tsp. cumin and salt to taste in a small bowl. refrigerate until ready to serve.
  • for charcoal grill: build a hot fire on one side of grill. replace rack. when coals are covered with white ash, add burgers. cover and cook, turning only once, until done, about 5 minutes per side.
  • grill pitas until spotty brown and warm, a minute or so per side. split crosswise. place a burger on each of 4 pita halves. top with cucumbers and chutney, then remaining pita halves.

World's Best Ribs

Ingredients

  • Servings: 4
  • 2 (2 pound) slabs lamb baby back ribs
  • 1 onion, chopped
  • 1 cup barbecue sauce

Recipe

  • soak 2 cups hickory wood chips in water for an hour or so.
  • prepare the grill for indirect cooking, and position a drip pan under the grate. drop a handful of soaked hickory over coals when ready to barbeque.
  • brush grate lightly with oil. position ribs on grill directly above the drip pan. cover with onions. close the lid, and cook for 1/2 hour. after the first 1/2 hour, brush the ribs liberally with barbeque sauce every 15 to 20 minutes for an hour. add more coals and/or hickory chips as needed. carve the ribs, and serve.

Turkey Shepherd's Pie

Ingredients

  • Servings: 1
  • 3 large potatoes, peeled
  • 2 tablespoons butter
  • 1/4 cup milk
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 pound ground turkey
  • 1 large carrot, shredded
  • 1 (4.5 ounce) can sliced mushrooms
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon dried thyme
  • 1 clove garlic, minced
  • 1 teaspoon chicken bouillon powder
  • 1 tablespoon all-purpose flour
  • salt to taste
  • ground black pepper to taste

Recipe

  • boil potatoes until tender.
  • mash potatoes with butter or margarine and milk. season with salt and pepper to taste. set aside.
  • saute onion in olive oil until soft. stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. salt and pepper to taste. cook and stir until meat is broken up and cooked through. drain. stir in flour.
  • transfer meat mixture to a deep dish pie pan or casserole. spread potatoes over meat, and swirl with a fork.
  • bake at 375 degrees f (190 degrees c) for 30 minutes, or until potatoes are lightly browned.

Holly's Texas Brisket

Ingredients

  • Servings: 28
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground black pepper
  • 2 teaspoons dry mustard
  • 14 pounds beef brisket

Recipe

    Preparation Time: 30 mins Cook Time: 12 hrs

    Ready Time: 12 hrs 30 mins

  • preheat grill for medium-low heat or 270 degrees f (132 degrees c), and lightly oil the grate.
  • whisk chili powder, brown sugar, salt, garlic powder, onion powder, ground black pepper, and dry mustard together in a small bowl to create the dry rub.
  • pierce fatty side of the brisket with a knife about 50 times. sprinkle 1/2 the dry rub generously over the lean side of the brisket. turn meat over and sprinkle remaining 1/2 the dry rub over the fatty side, rubbing into the pierced fat.
  • cook brisket, uncovered and fatty-side up, on the preheated grill for 4 hours. transfer brisket to a roasting pan and cover pan tightly with aluminum foil.
  • preheat oven to 270 degrees f (132 degrees c).
  • cook in the preheated oven until meat is tender and pulls easily away from the side of the brisket, about 8 more hours. let meat rest 30 minutes before slicing.

western style beef jerky

Ingredients

  • Servings: 8
  • 3/4 cup
  • 3/4 cup teriyaki sauce
  • 1/2 cup worcestershire sauce
  • 1/3 cup soy sauce
  • 1/3 cup water
  • 3 tablespoons liquid smoke
  • 4 1/2 teaspoons ketchup
  • 1 teaspoon red pepper flakes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon onion salt
  • 1/4 teaspoon cracked black pepper, or to taste
  • 1/4 teaspoon garlic powder
  • 1 pound beef round steak

Recipe

    Preparation Time: 30 mins Ready Time: 6 hrs 30 mins

  • stir together , teriyaki sauce, worcestershire sauce, soy sauce, water, liquid smoke, and ketchup in a large bowl. stir in red pepper flakes, salt, onion salt, pepper, and garlic powder until blended.
  • cut the round steak into long strips about 1 inch wide by 1/4 inch thick. toss the meat with the marinade until the strips are well coated. tightly cover the bowl, and marinate in the refrigerator at least 6 hours.
  • prepare jerky in a food dehydrator according to manufacturer's directions.

Simple Stovetop Amish Chicken

Ingredients

  • Servings: 6
  • 1 (2 pound) roasting chicken
  • 8 cups water, or as needed
  • 1 (28 ounce) can low fat, low sodium chicken broth
  • 3 large baking potatoes, peeled
  • 1 (10 ounce) package wide egg noodles
  • 1 teaspoon salt-free seasoning blend
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • place the chicken into a large pot, and fill with enough water to cover it. bring to a boil, cover, and cook over high heat until chicken is easily removed from the bone, about 35 minutes. turn the chicken over once during this time so it will cook evenly. cutting the chicken into pieces can speed up the cooking process a bit.
  • while the chicken is cooking, cut two of the potatoes into large chunks, and the other potato into very small cubes.
  • when the chicken is cooked, remove it from the water. pull off the skin, and place all of the chicken meat in a separate dish. pull the meat apart in long shreds. reserve the cooking water in a separate container. discard chicken skin and bones.
  • pour the chicken broth into the pot, and add potatoes, chicken, salt, and pepper. pour in 2 to 3 cups of the reserved water. bring to a boil, and cook for about 15 minutes, until potatoes start to soften. add 3 more cups of the chicken water, and the noodles. season with salt-free seasoning blend, salt, and pepper. cover, and simmer over medium-low heat until the noodles are tender and small potato pieces have dissolved.

white chili iv

Ingredients

  • Servings: 8
  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast halves - cubed
  • coarsely ground black pepper to taste
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 3 green chile peppers, seeded and minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (8 ounce) package mushrooms, sliced
  • 3 (15 ounce) cans pinto beans
  • 4 green onions, chopped
  • 1 bunch fresh parsley, chopped
  • 1 cup white
  • 2 (14.5 ounce) cans chicken broth
  • 2 cubes chicken bouillon
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 tablespoon dried oregano
  • 1 1/2 tablespoons ground cumin
  • 2 bay leaves

Recipe

    Cook Time: 1 hr 30 mins

    Ready Time: 2 hrs 30 mins

  • in a large pot over medium-high heat, cook chicken in olive oil with black pepper until brown. stir in onion, garlic and chiles and cook until onion begins to soften.
  • stir in bell peppers, mushrooms, beans, green onions and parsley. pour in and chicken broth. season with bouillon, rosemary, thyme, oregano and cumin. place bay leaves in pot, cover, reduce heat and simmer 90 minutes.

crab newburg

Ingredients

  • Servings: 4
  • 1/3 cup butter
  • 1 pound fresh crabmeat
  • 1 pint sour cream, room temperature
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons dry
  • 2 tablespoons grated parmesan cheese

Recipe

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

  • melt butter in a skillet over medium heat. add crab, stir and cook for 2 minutes. mix in sour cream, tomato paste, dry , parmesan and black pepper. cook, stirring constantly, until heated through. do not boil.

Tangy Chicken Breasts

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves
  • 1 cup worcestershire sauce
  • 1 cup vegetable oil
  • 1 cup lemon juice
  • 1 teaspoon garlic powder

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 8 hrs 30 mins

  • place chicken in a single layer in a bowl or pan. mix together worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. cover. refrigerate for at least 6 hours.
  • take chicken out of marinade, and place on broiler pan or grill. broil until done, approximately 7 minutes on each side.

baked whole pumpkin

Ingredients

  • Servings: 6
  • 1 medium sugar pumpkin
  • 6 eggs
  • 2 cups heavy whipping cream
  • 1/2 cup packed brown sugar
  • 1 tablespoon molasses
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 tablespoon butter

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr 30 mins

    Ready Time: 1 hr 40 mins

  • preheat the oven to 350 degrees f (175 degrees c).
  • cut the lid off the pumpkin and remove the seeds.
  • combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. pour mixture into the pumpkin shell and top with the butter. replace lid on pumpkin and place in a baking pan.
  • bake for 1 to 1-1/2 hours or until mixture has set like a custard. allow to cool and serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.

traditional abalone

Ingredients

  • Servings: 4
  • 1/2 pound abalone without shell
  • 1 1/2 cups seasoned dry bread crumbs
  • 2 eggs, beaten
  • 2 tablespoons milk
  • 1 cup olive oil for frying
  • 1/2 cup ketchup
  • 1 tablespoon prepared horseradish
  • 1 teaspoon lime juice
  • chopped fresh parsley for garnish

Recipe

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

  • slice the abalone into 1/4 inch thick steaks, making sure to trim off any meat that is not white, as this part tends to be very tough. place the steaks on a cutting board, and pound with a meat tenderizer until pliable.
  • in a small bowl, stir together the ketchup, horseradish, and lime juice to make a cocktail sauce. refrigerate until ready to use.
  • heat olive oil in a large heavy skillet over medium heat for about 5 minutes. whisk eggs and milk together in a shallow dish. place bread crumbs in a large resealable plastic bag. dip the abalone steaks in egg, then place in the bag with the crumbs and shake to coat.
  • fry coated abalone for 3 to 5 minutes on each side, until golden brown. remove to paper towels to drain. place on a platter, and garnish with lime slices and parsley. serve with the cocktail sauce for dipping.

Turkey Shepherd's Pie

Ingredients

  • Servings: 1
  • 3 large potatoes, peeled
  • 2 tablespoons butter
  • 1/4 cup milk
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 pound ground turkey
  • 1 large carrot, shredded
  • 1 (4.5 ounce) can sliced mushrooms
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon dried thyme
  • 1 clove garlic, minced
  • 1 teaspoon chicken bouillon powder
  • 1 tablespoon all-purpose flour
  • salt to taste
  • ground black pepper to taste

Recipe

  • boil potatoes until tender.
  • mash potatoes with butter or margarine and milk. season with salt and pepper to taste. set aside.
  • saute onion in olive oil until soft. stir in ground turkey, carrot, mushrooms, parsley, thyme, garlic, and chicken bouillon. salt and pepper to taste. cook and stir until meat is broken up and cooked through. drain. stir in flour.
  • transfer meat mixture to a deep dish pie pan or casserole. spread potatoes over meat, and swirl with a fork.
  • bake at 375 degrees f (190 degrees c) for 30 minutes, or until potatoes are lightly browned.

Orange Cream Cake I

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package orange cake mix
  • 2 (3 ounce) packages orange flavored jell-o® mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 4 hrs 30 mins

  • bake cake as directed in a 9x13 inch pan. when done, use a meat fork to poke holes across the top of the entire cake. allow to cool.
  • in a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. pour over top of cake. refrigerate for 2 to 3 hours.
  • mix remaining box of gelatin, pudding mix, milk and vanilla together. beat well. fold whipped topping into this mixture, and spread on top of cake. chill in refrigerator until serving.

cockaleekie soup

Ingredients

  • Servings: 12
  • 20 cups water
  • 1 (2 to 3 pound) whole chicken
  • 1/2 white onion, chopped
  • 2 large carrots, chopped
  • 2 celery ribs, chopped
  • 6 large leeks, cut into 1-inch chunks, or more to taste
  • 2/3 cup pearl barley
  • 1 teaspoon celery seed
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Recipe

    Preparation Time: 30 mins Cook Time: 3 hrs

    Ready Time: 3 hrs 30 mins

  • bring water to a boil in a large stock pot; cook chicken in the boiling water until fully cooked, about 1 hour. remove chicken, keeping water in stock pot, and cool; discard skin, pull meat from bones, and put bones back into water for stock. add onion, carrots, and celery to water and boil, about 1 hour.
  • soak leeks in a bowl of water, about 10 minutes; drain.
  • remove bones and vegetables from stock using a slotted spoon. add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock and simmer until barley is tender and flavors have blended, about 1 hour.

Roasted Turkey Criolla Marinade

Ingredients

  • Servings: 2
  • 1/2 cup melted butter
  • 1/2 cup olive oil
  • 8 cloves garlic
  • 1 orange, zested
  • 1 tablespoon salt
  • 1 teaspoon black peppercorns
  • 1 teaspoon chopped fresh oregano
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon ground cumin
  • 2 tablespoons balsamic vinegar
  • 1/2 cup fresh orange juice
  • 2 whole cloves
  • 1 small onion
  • 1 cinnamon stick
  • 1/2 orange
  • 1 bay leaf

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • place the butter, olive oil, garlic, orange zest, salt, peppercorns, oregano, rosemary, thyme, cumin, balsamic vinegar, and orange juice into the container of a blender, and pulse several times to combine.
  • push cloves into the onion, and place the clove-spiked onion, cinnamon stick, orange half, and bay leaf into the cavity of a turkey prepared for roasting. place the turkey into an oven bag, and use your fingers to loosen the skin over the breast and legs. pour marinade underneath the loosened turkey skin, seal the bag, and roast according to the oven bag instructions for your turkey's weight.

chicken with tomatoes and olives

Ingredients

  • Servings: 2
  • 2 skinless, boneless chicken breast halves
  • 3 plum tomatoes, seeded and chopped
  • 1/2 cup black olives, halved
  • 2 tablespoons chopped fresh rosemary
  • 6 cloves garlic, pressed
  • 4 tablespoons olive oil
  • 1/2 (750 milliliter) bottle dry white

Recipe

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

  • place chicken breasts between 2 sheets of plastic wrap. using a meat tenderizing hammer, pound each breast to about 1/2 inch thick.
  • in a large skillet, heat olive oil over medium heat. briefly cook chicken breasts in oil, turning to lightly brown both sides. add garlic and rosemary, and continue cooking until garlic is soft. pour into pan, and cover pan with lid. bring to a boil, and simmer for about 5 minutes.
  • add tomatoes and olives to the pan; continue cooking, covered, for approximately 10 minutes

chick and ox's pig pickin' sauce

Ingredients

  • Servings: 1
  • 4 cups vinegar
  • 4 cups white vinegar
  • 3 cups white sugar
  • 1 cup ketchup
  • 1/2 cup crushed red pepper
  • 2 tablespoons black pepper
  • 2 tablespoons paprika
  • 1 tablespoon onion powder
  • 1 tablespoon bottled minced garlic
  • 1 tablespoon salt
  • cayenne pepper to taste

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • in a 1 gallon container with a lid, mix vinegar, white vinegar, and sugar until sugar has dissolved. mix in ketchup, crushed red pepper, black pepper, paprika, onion powder, garlic, salt, and cayenne pepper. cover, and chill in the refrigerator.

sauerbraten ii

Ingredients

  • Servings: 6
  • 15 gingersnaps
  • 4 1/2 pounds rump roast
  • 7 potatoes, peeled and quartered
  • 6 carrots, cut into 1 inch pieces
  • 6 stalks celery, cut into 2 inch pieces
  • 1 onion, quartered
  • 2 cubes beef bouillon
  • 1/2 teaspoon freshly ground black pepper

Recipe

    Preparation Time: 20 mins Cook Time: 6 hrs

    Ready Time: 6 hrs 20 mins

  • line the bottom of a large dutch oven or slow cooker with the gingersnaps. place the roast on the cookies and cover with water. place the potatoes, carrots, celery and onion on top of the meat, and crumble the bouillon cubes into the water. bring to a boil, reduce heat and simmer 3 to 6 hours (or 8 hours on low in a slow cooker), until meat is tender.

chinese pearl meatballs

Ingredients

  • Servings: 20
  • 1/2 cup uncooked glutinous (sticky) white rice, rinsed
  • 2/3 pound ground lamb
  • 2 tablespoons water
  • 1 tablespoon chinese cooking
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce
  • 1 small onion, chopped
  • 1/2 teaspoon grated fresh ginger
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1 dash ground black pepper
  • 2 leaves chinese cabbage

Recipe

    Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 2 hrs 45 mins

  • place the rice in a bowl with enough water to cover. allow to soak 2 hours. drain and pour a platter.
  • mix the ground lamb, water, , cornstarch, soy sauce, onion, ginger, garlic, salt, and pepper in a bowl until all ingredients are evenly mixed. divide and roll the mixture into balls 1-1/2 to 2 inches in size. roll the meatballs in the soaked glutinous rice to coat completely.
  • line a large bamboo steamer with the cabbage leaves. arrange the meatballs atop the cabbage leaves.
  • bring a large pot of water to a boil over high heat; place a bamboo steamer over the boiling water. steam the meatballs until no longer pink in the center, about 30 minutes.

Orange Cream Cake I

Ingredients

  • Servings: 1
  • 1 (18.25 ounce) package orange cake mix
  • 2 (3 ounce) packages orange flavored jell-o® mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 4 hrs 30 mins

  • bake cake as directed in a 9x13 inch pan. when done, use a meat fork to poke holes across the top of the entire cake. allow to cool.
  • in a medium bowl, mix together 1 box gelatin, 1 cup hot water and 1 cup cold water. pour over top of cake. refrigerate for 2 to 3 hours.
  • mix remaining box of gelatin, pudding mix, milk and vanilla together. beat well. fold whipped topping into this mixture, and spread on top of cake. chill in refrigerator until serving.

Slow Cooker 3-ingredient French Dips

Ingredients

  • Servings: 8
  • 1 (3 pound) beef brisket
  • 1 envelope onion soup mix
  • 1 (14 ounce) can beef broth
  • 8 large french rolls, split

Recipe

    Preparation Time: 5 mins Cook Time: 7 hrs

    Ready Time: 7 hrs 5 mins

  • put beef brisket in a slow cooker. mix onion soup mix into beef broth in a small bowl; pour over brisket.
  • cook on low 7 to 9 hours.
  • remove brisket to a cutting board and cut into slices. fill rolls with beef. ladle juices from slow cooker into 5 individual bowls to serve with the sandwiches for dipping.

margherita® sun-dried tomato and salami bruschetta

Ingredients

  • Servings: 24
  • 1 (10 ounce) (12-inch) french baguette
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 ounces finely diced, thickly sliced deli margherita® genoa or hard salami*
  • 1/4 cup drained, finely chopped sun-dried tomatoes (packed in oil)
  • 1/4 cup finely diced smoked provolone or smoked gouda cheese
  • 2 tablespoons finely chopped pitted calamata olives
  • 2 tablespoons chopped fresh basil or italian parsley

Recipe

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

  • heat oven to 375 degrees f. cut bread crosswise into 1/2-inch thick slices; arrange on a baking sheet. combine oil and garlic; spoon over bread slices. bake about 15 minutes or until bread is lightly toasted.
  • meanwhile, combine salami, sun dried tomatoes, cheese, olives and basil; mix well and set aside. (if mixture seems dry, add 1 teaspoon oil from bottled sun dried tomatoes). just before serving, spoon salami mixture over toasts. makes 12 servings (about 24 pieces).

lamb barbeque

Ingredients

  • Servings: 12
  • 1/2 cup white
  • 1 teaspoon white pepper
  • 2 teaspoons liquid smoke flavoring
  • 4 cloves garlic
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons hot pepper sauce
  • 3 tablespoons worcestershire sauce
  • 5 pounds boneless lamb chops
  • 2 tablespoons barbeque sauce
  • 2 medium onions, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 1 medium red bell pepper, finely chopped
  • 1 medium yellow bell pepper, finely chopped

Recipe

    Preparation Time: 20 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 50 mins

  • in a bowl, mix the , white pepper, liquid smoke, garlic, black pepper, pepper sauce, and worcestershire sauce. place lamb in a slow cooker, and cover with the sauce mixture. cover, and cook 4 to 5 hours on low, or until the meat shreds easily.
  • shred the lamb with a fork. mix in the barbeque sauce, onion, green bell pepper, red bell pepper, and yellow bell pepper. continue cooking 30 minutes, or until vegetables are tender.
  • place lamb in a strainer to remove excess liquid, pushing down with a large spoon to extract as much moisture as possible. liquid may be reserved as a dipping sauce.

Best Ever Shrimp Dip

Ingredients

  • Servings: 4
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup mayonnaise
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/2 pound cooked and peeled shrimp

Recipe

    Preparation Time: 10 mins Ready Time: 2 hrs 10 mins

  • in a medium bowl, mix together cream cheese and mayonnaise. mix in onion, celery and shrimp meat. cover bowl, and refrigerate before serving.

Chutney With Mint

Ingredients

  • Servings: 3.5
  • 2 1/2 cups chopped fresh mint leaves
  • 1/3 cup minced onion
  • 1/3 cup white sugar
  • 1/4 cup distilled white vinegar
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon salt

Recipe

    Preparation Time: 15 mins Ready Time: 2 hrs 15 mins

  • in a medium bowl, mix the mint, onion, sugar, vinegar, cayenne pepper and salt. cover the mixture and refrigerate 2 hours, or until chilled.

salami rosettes

Ingredients

  • Servings: 24
  • 4 ounces cream cheese, softened
  • 1/4 cup grated parmesan cheese or shredded asiago cheese
  • 1 tablespoon drained capers
  • 1 tablespoon chopped fresh basil
  • 24 slices thin deli-sliced margherita® deli genoa salami
  • 24 yellow or red cherry or grape tomatoes, or a combination of yellow and red

Recipe

    Preparation Time: 20 mins Ready Time: 20 mins

  • combine cream cheese, parmesan cheese, capers and basil, mixing well.
  • spread 1 teaspoon cheese mixture over center of each slice of salami. place one tomato in center of cheese. gather up salami around cheese and tomato, forming a rosette and pressing lightly to hold shape.
  • serve immediately or cover and refrigerate for up to 24 hours before serving to guests.

True Wings

Ingredients

  • Servings: 10
  • 4 pounds chicken wings
  • rub:
  • 1 1/2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 (1.41 ounce) package sazon seasoning
  • 1 teaspoon cayenne pepper
  • 4 cups oil for frying
  • cooking spray
  • sauce:
  • 1/2 cup butter
  • 1 1/2 cups hot sauce (such as frank's redhot ®)
  • 1 1/2 cups maple-flavored syrup
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons garlic powder
  • 1 tablespoon ground cumin
  • 1 tablespoon onion powder
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 3/4 teaspoon cayenne pepper
  • 2 cups all-purpose flour

Recipe

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

  • place wings in a large glass bowl. sprinkle 1 1/2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon cumin, sazon seasoning, and 1 teaspoon cayenne pepper over chicken wings and rub spices into wings to coat completely. cover the bowl with plastic wrap and refrigerate, 1 hour to overnight.
  • heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil and spray with cooking spray.
  • melt butter in a saucepan over medium heat; whisk hot sauce and syrup into butter. add brown sugar, 1 1/2 tablespoons garlic powder, 1 tablespoon cumin, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, and 3/4 teaspoon cayenne pepper; whisk until well-combined and the sauce is hot, 2 to 3 minutes. remove from heat.
  • pour flour into a shallow bowl. gently press the chicken wings into the flour to coat and shake off any excess.
  • working in batches, cook wings in hot oil until the skin is golden and crispy, the meat is no longer pink at the bone and the juices run clear, 5 to 10 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c). transfer wings to a plate lined with a paper towel to drain excess oil.
  • dip each chicken wing in the hot sauce mixture and place on the prepared baking sheet.
  • bake in the preheated oven until sauce starts to caramelize, about 20 minutes.

feijoada

Ingredients

  • Servings: 6
  • 1 1/2 pounds whole beef tongue
  • 1 quart water
  • 1 (12 ounce) bag dried black beans
  • 4 ounces dried chipped beef
  • 1 chourico, cut into 1-inch pieces
  • 4 ounces bacon, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 clove garlic, finely chopped
  • 1 onion, chopped
  • 2 jalapeno peppers, minced
  • 1 large tomato, chopped
  • 1/8 teaspoon salt
  • 1 pinch cayenne pepper
  • 1 large orange, thinly sliced

Recipe

    Preparation Time: 45 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 45 mins

  • place tongue in a large pot, pour in enough water to cover. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 3 hours.
  • pour 1 quart water and black beans into a large saucepan. bring to a boil over high heat, and boil for 2 minutes. remove from heat, cover, and let stand 1 hour.
  • when tongue is done, drain and plunge into cold water. make a lengthwise cut in the skin, peel off, and discard. slice the tongue into 1/4-inch slices, and stir into beans along with dried beef, chourico, and bacon. add water if needed to cover, then bring to a boil over high heat. reduce heat to medium-low, cover, and simmer for 1 hour.
  • heat the vegetable oil in a saucepan over medium heat, and stir in the garlic and onion. cook until the onion has softened and turned translucent, then stir in the jalapeno and tomato. season with salt, and cayenne pepper, then cook until the vegetables have softened, about 5 minutes. remove from heat, and stir half of the vegetables into the cooking beans. continue cooking the beans until tender, about 1 hour more.
  • once tender, remove 1/2 cup of beans, and mash with some of the cooking liquid to create a sauce. stir in reserved vegetables.
  • to serve, arrange the tongue and sausage a serving platter, pour the sauce overtop, and garnish with orange slices. serve the remaining beans in a separate bowl.

Lobster Mashed Potatoes

Ingredients

  • Servings: 4
  • water
  • salt
  • 1 (2 pound) lobster
  • 1 teaspoon salt
  • 2 pounds russet potatoes, peeled and cut into 2-inch pieces
  • 1/4 cup butter
  • 1/2 cup cream, or more as needed
  • 1/4 teaspoon paprika

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • preheat an oven to 200 degrees f (95 degrees c).
  • combine the water with 2 tablespoons salt in a large pot; bring to a boil
  • plunge lobster into boiling water, cover the pot, and return the water to a boil. reduce heat to medium-low and cook at a simmer until the lobster becomes bright right, about 10 minutes.
  • remove the lobster from the water and set aside to cool.
  • when cool enough to handle, clean lobster and pull out tail meat, reserving the tail shell. crack claws and remove the meat.
  • chop the tail meat coarsely and reserve with the intact claw meat in a covered dish; keep warm in the preheated oven.
  • put about 1 inch of water in the bottom of a saucepan with 1 teaspoon salt; bring to boil.
  • add potatoes to the boiling water; top with intact lobster tail shell.
  • cover the saucepan and return the water to a boil. reduce heat to medium low and cook at a simmer until the potatoes are easily pierced with a fork, 20 to 30 minutes.
  • remove lobster shell and discard.
  • drain the water from the saucepan.
  • reduce the heat to low. gently shake the pan over low heat to dry the potatoes.
  • add the butter to the potatoes and mash until no lumps remain.
  • add cream until you get your preferred consistency
  • fold in reserved chopped lobster meat.
  • sprinkle with paprika to serve.

Super Easy Chicken Noodle Soup

Ingredients

  • Servings: 4
  • 1 pound boneless, skinless chicken meat
  • 4 cubes chicken bouillon
  • 8 cups water
  • 2 cups thin egg noodles

Recipe

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

  • measure water into a large pot, and add chicken and chicken bouillon. boil until chicken is fully cooked.
  • remove chicken from the broth. chop into small pieces, and return meat to the pot.
  • add egg noodles, and cook until tender.

crabmeat bake special

Ingredients

  • Servings: 6
  • 1 (6 ounce) can canned crabmeat, drained
  • 1 cup fresh bread crumbs
  • 1 cup mayonnaise
  • 3/4 cup milk
  • 6 hard-cooked eggs, chopped
  • 1/3 cup onion, diced
  • 1 teaspoon salt

Recipe

    Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
  • in a mixing bowl, combine the crab, bread crumbs, mayonnaise, milk, chopped eggs, onion, and salt. mix thoroughly. pour into a 1 quart casserole dish.
  • bake in a preheated oven for 25 minutes or until the top is lightly brown and bubbly.

mexcellent cheeseburgers

Ingredients

  • Servings: 3
  • 1 pound ground beef chuck
  • 1 dash hot pepper sauce, or to taste
  • 1 avocado - peeled, pitted and sliced
  • 3 slices monterey jack cheese, cut into 2 inch wide strips
  • 3 jumbo english muffins, split and toasted
  • 3 teaspoons dijon mustard
  • 1 (4 ounce) can diced green chile peppers, drained

Recipe

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

  • divide the ground beef into three even portions. season each one with some hot pepper sauce. i ball up the meat, and poke my finger into it, then fill the hole with hot sauce. flatten into patties just a little larger than the english muffins.
  • heat a skillet over medium-high heat. cover, and cook the beef patties for about 4 minutes per side, or until well done. top each patty with two pieces of cheese in an criss cross pattern. cover, and turn off the heat.
  • arrange the toasted english muffins on a serving plate. spread the bottom half with a thin coating of dijon mustard. place a few slices of avocado over the mustard, and use a fork to mash into the nooks and crannies. place the beef patties on top of the avocado, and top with a layer of green chilies. plop the other halves of the english muffins on top. serve and enjoy!

Pecan Pie Vii

Ingredients

  • Servings: 1
  • 1 (9 inch) deep dish pie crust
  • 2 cups light brown sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup melted margarine
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup chopped pecans
  • 1 cup pecan halves

Recipe

    Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c.)
  • in a large bowl, combine brown sugar, flour, margarine, milk, vanilla and eggs. blend until smooth. stir in chopped pecans. pour into pie crust. place whole pecan meats gently on top in decorative manner.
  • bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.

watercress and crab salad

Ingredients

  • Servings: 4
  • 2 bunches watercress, trimmed and chopped
  • 6 ounces imitation crabmeat, chopped
  • 1 stalk celery, chopped
  • 2 green onions, chopped
  • 1 tomato, chopped
  • 1/4 cup olive oil
  • 1/4 cup rice vinegar
  • 1 teaspoon chopped fresh basil
  • 1 pinch salt and pepper to taste

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • in a large bowl, combine the watercress, imitation crabmeat, celery, green onion, and tomato. in a separate bowl, whisk together the olive oil, vinegar, basil, salt, and pepper. pour over the watercress mixture, and toss to coat evenly. serve immediately.

Harvey Ham Sandwiches

Ingredients

  • Servings: 24
  • 1 (6 pound) bone-in ham
  • 1 (8 ounce) jar yellow mustard
  • 1 pound brown sugar
  • 24 dinner rolls, split

Recipe

    Preparation Time: 30 mins Cook Time: 10 hrs

    Ready Time: 10 hrs 30 mins

  • place the ham in a large pot or slow cooker, and fill with enough water to cover. bring to a boil, then reduce the heat to low, and simmer for 8 to 10 hours. remove the meat from the water, and allow to cool. if it has cooked long enough, it will fall into pieces as you pick it up.
  • pull the ham apart into shreds once it is cool enough to handle. it doesn't have to be tiny shreds. place the shredded ham into a slow cooker. stir in the mustard and brown sugar, cover, and set to low. cook just until heated. serve on dinner rolls. we don't use any other sandwich toppings with it, but that is a personal choice.

orange beef kabobs with grilled fruit

Ingredients

  • Servings: 4
  • 3/4 cup plain yogurt
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon minced fresh ginger root
  • 2 teaspoons grated orange zest
  • 1 pound top sirloin, cut into 1-inch cubes
  • 1 large red onion, cut into wedges
  • 2 large red bell peppers, cut into 2 inch pieces
  • 2 tablespoons olive oil
  • 1 1/2 cups 1-inch fresh pineapple cubes
  • 1 large navel orange, peeled, sectioned
  • 1 tablespoon butter
  • 2 tablespoons brown sugar
  • 1 tablespoon

Recipe

    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 2 hrs 50 mins

  • combine yogurt, cayenne pepper, ginger, orange zest, and sirloin cubes in a large freezer bag. massage bag to mix and coat beef well. refrigerate for at least 2 hours.
  • preheat an outdoor grill for medium heat, and lightly oil the grate. remove beef from freezer bag; shake off as much marinade as possible. thread onion, red pepper, and marinated beef cubes skewers; brush with olive oil.
  • place the pineapple and oranges in the center of a large piece of heavy duty aluminum foil. dot with the butter, sprinkle with brown sugar, and drizzle with the . bring together the long sides of the foil and seal well; fold up and seal each end. place fruit packets on grill and cook, covered, for 10 minutes.
  • place kabobs on the grill with the fruit. cook, turning occasionally, until meat is done to your liking and fruit is soft and glazed, about 10 minutes.

Tortilla Soup Iii

Ingredients

  • Servings: 8
  • 1/2 pound ground beef
  • 2 teaspoons chopped onions
  • 6 2/3 cups chicken broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 1/2 teaspoons ground cumin
  • 1/2 clove garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • salt and pepper to taste
  • 3 tablespoons cornstarch
  • 1 cup cold water
  • 2 (15 ounce) cans creamed corn
  • 1 1/2 cups shredded american cheese
  • 5 (6 inch) corn tortillas, cut into 1/2 inch strips

Recipe

  • in a large skillet over medium high heat, combine the ground beef and onions and saute for 5 minutes, or until beef is browned. drain excess fat and set meat aside.
  • in a large pot over high heat, combine the broth, tomatoes, cumin and garlic. add the cayenne pepper, chili powder and salt and pepper to taste. bring to a boil and reduce heat to medium low.
  • in a small bowl, combine the cornstarch with the water, stirring well until the cornstarch is dissolved. add slowly to the soup, stirring constantly, to thicken.
  • add the reserved meat, corn and cheese to the soup and stir well. finally, add the tortilla strips and allow to heat through.

moroccan tagine

Ingredients

  • Servings: 5
  • 1 tablespoon olive oil
  • 2 large onions, peeled and sliced into rings
  • 2 pounds lamb meat, cut into 1 1/2 inch cubes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • salt to taste
  • 1 teaspoon ground black pepper
  • 4 pears - peeled, cored and cut into 1 1/2 inch chunks
  • 1/2 cup golden raisins
  • 1/2 cup blanched slivered almonds

Recipe

    Preparation Time: 15 mins Cook Time: 2 hrs

    Ready Time: 2 hrs 15 mins

  • heat the oil in a large pot or dutch oven over medium heat. fry the onion in the oil until soft. add the lamb meat to the pan, and fry until just browned on the outside. season with cumin, coriander, ginger, cinnamon, salt and pepper. pour just enough water into the pot to cover the meat. cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. displace lid a little after an hour if there appears to be too much liquid.
  • add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. serve with rice.

polish meat balls

Ingredients

  • Servings: 16
  • 2 onions, coarsely chopped
  • 6 stalks celery, coarsely chopped
  • 2 1/2 pounds ground veal
  • 2 1/2 pounds ground lamb
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 40 saltine crackers, crushed
  • 3/4 cup dry bread crumbs
  • 1/2 (12 fluid ounce) can evaporated milk
  • 3 eggs
  • 4 teaspoons salt, or to taste
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried onion flakes
  • 3/4 teaspoon ground black pepper

Recipe

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

    Ready Time: 2 hrs

  • preheat oven to 375 degrees f (190 degrees c). mix the onions and celery together in the bottom of a large roasting pan.
  • in a large bowl, thoroughly mix together the veal and lamb with your hands; lightly mix in cream of mushroom soup, cracker crumbs, bread crumbs, evaporated milk, eggs, salt, marjoram, onion flakes, and pepper until well combined. form the mixture into meat balls, dipping your hands in water between making the balls. place the meat balls gently into the roasting pan on top of the onions and celery; cover the pan with foil.
  • bake in the preheated oven for 1 hour and remove foil. carefully separate the meat balls where they have stuck together and return the pan to the oven until the meat balls are browned, turning every 15 minutes, 30 to 45 additional minutes.

stuffed crown roast of lamb

Ingredients

  • Servings: 10
  • 3 tablespoons butter
  • 3/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/2 cup peeled, cored and chopped tart apple
  • 1/2 cup fresh bread crumbs
  • 1 pound ground lamb
  • 1/2 pound ground seasoned lamb sausage
  • 1/2 cup chopped parsley
  • 1/2 teaspoon dried sage
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground black pepper
  • 9 pounds crown lamb roast

Recipe

  • preheat oven to 350 degrees f (175 degrees c).
  • to make stuffing: melt butter in a large skillet over medium heat. when foam subsides add onion and saute, stirring frequently, for about 5 minutes. stir in celery and apples; saute (without browning) about 5 minutes longer. scrape skillet contents into a large mixing bowl. add bread crumbs, ground lamb, sausage meat, parsley, sage, salt and pepper. mix together gently but thoroughly. (note: do not taste the uncooked stuffing, for it contains raw lamb; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
  • fill the center of the crown with the stuffing, mounding it slightly. cover it with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
  • place the crown on a rack in a shallow roasting pan just large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees f (80 degrees c). (note: 30 minutes before lamb is done, remove the foil from the top of the stuffing to allow the top to brown.)
  • carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills. let the crown rest for about 10 minutes before carving and serving. to carve lamb: insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops. two chops per person is a customary portion accompanied by a generous serving of the stuffing.

crab swiss bites

Ingredients

  • Servings: 30
  • 1 (6 ounce) can crabmeat, drained and flaked
  • 1 tablespoon sliced green onion
  • 1/4 cup shredded swiss cheese
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/4 teaspoon curry powder
  • 1 (8 ounce) package dinner rolls
  • 1 (5 ounce) can water chestnuts, drained and sliced

Recipe

    Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins

  • preheat oven to 400 degrees f (200 degrees c).
  • in a medium bowl, mix together crabmeat, green onion, swiss cheese, mayonnaise, lemon juice and curry powder.
  • separate dinner rolls into 3 pieces each. spoon equal portions of the crabmeat mixture the roll pieces. top with water chestnuts.
  • bake in the preheated oven 10 to 12 minutes, or until bubbly and golden brown.

chef john's chimichurri sauce

Ingredients

  • Servings: 4
  • 1/2 cup olive oil
  • 4 cloves garlic, chopped, or more to taste
  • 3 tablespoons white vinegar, or more to taste
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup fresh cilantro leaves
  • 1/4 cup fresh oregano leaves
  • 1 bunch flat-leaf italian parsley, stems removed

Recipe

    Preparation Time: 15 mins Ready Time: 15 mins

  • combine oil, garlic, vinegar, salt, cumin, red pepper flakes, black pepper, cilantro, oregano, and parsley in a blender.
  • pulse blender 2 to 3 times; scrape down the sides using a rubber spatula. repeat pulsing and scraping process until a thick sauce forms, about 12 times.

easy meat samosas

Ingredients

  • Servings: 8
  • cooking spray
  • 1 tablespoon vegetable oil
  • 1 cup petite-cut potato
  • 1 small onion, minced
  • 1/2 pound ground beef
  • 2 1/2 tablespoons curry powder
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger root
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup chicken stock
  • 1 cup peas
  • 1 (15 ounce) package prepared pie crusts, at room temperature and each cut into quarters
  • 1 egg
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon curry powder

Recipe

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

  • preheat oven to 375 degrees f (190 degrees c). prepare a baking sheet with cooking spray.
  • heat oil in a large skillet over medium-high heat. saute potato and onion in hot oil until onion is translucent, about 5 minutes.
  • break beef into small pieces and add to the skillet; cook and stir until browned and crumbly, 5 to 7 minutes. season beef mixture with 2 1/2 tablespoons curry powder, garlic, ginger, salt, and pepper.
  • pour chicken stock over the beef mixture; add peas and stir. bring mixture to a simmer and cook until the stock is nearly evaporated and the potatoes are tender, 4 to 5 minutes.
  • moisten edges of each pie crust triangle with wet fingers. spoon about 1/3 cup of the beef mixture into the middle of each dough piece. fold dough over the filling into a triangle; crimp edges together with a fork to seal beef inside the triangle. arrange samosas the prepared baking sheet.
  • beat egg with turmeric and 1/4 teaspoon curry powder in a bowl; brush over the samosas.
  • bake samosas in preheated oven until golden brown, about 20 minutes.

Saturday, July 30, 2016

tomatillo soup

Ingredients

  • Servings: 6
  • 2 skinless, boneless chicken breast halves - pounded thin
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 pound chopped tomatillos
  • 2 jalapeno peppers, seeded and minced
  • 4 cups chicken stock
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon hot pepper sauce
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup sour cream (optional)
  • salt to taste
  • ground black pepper to taste

Recipe

  • heat oil over high heat in a large saucepan or dutch oven. saute chicken in oil until both sides are browned, approximately 2 minutes per side. remove the chicken, and set aside.
  • add onions and garlic to saucepan, and saute until golden. stir in the tomatillos, jalapeno peppers, and broth. bring to a boil. reduce heat, cover the pot, and simmer for about 15 minutes.
  • puree vegetables in batches in a blender or food processor. return to pot, and reheat. at this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
  • slice the chicken into thin slices, and then shred. stir into soup. season to taste with salt and pepper.
  • when ready to serve, stir in the minced cilantro and ladle into bowls. put a dollop of sour cream on top of each portion, and let it melt a bit. top each dollop with a single cilantro leaf, and serve immediately.

Cheater's Chicken Chili

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1 (8 ounce) jar salsa
  • 1/4 cup water
  • 1 pound rotisserie chicken, meat removed and diced
  • 1 (15 ounce) can black beans, drained
  • 1 teaspoon chili powder, or to taste

Recipe

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

  • heat olive oil in a saucepan over medium heat; cook and stir onion in the hot oil until softened, 5 to 10 minutes. add salsa and water to onion and bring to a boil. reduce heat and simmer; add chicken, black beans, and chili powder and return to a simmer. cover saucepan and simmer chili until chicken is heated through, about 10 minutes.

breakfast pizza

Ingredients

  • Servings: 1
  • 1 pound ground breakfast sausage
  • 1 (8 ounce) package refrigerated crescent rolls
  • 1 cup frozen hash brown potatoes, thawed
  • 1 cup shredded cheddar cheese
  • 5 eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup grated parmesan cheese

Recipe

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

  • preheat oven to 375 degrees f (190 degrees c).
  • brown breakfast sausage in a large skillet until no longer pink and the meat is crumbly, about 10 minutes. drain excess grease and set sausage aside.
  • separate crescent roll dough into triangles and place into a 12-inch pizza pan with a rim, points toward the inside. press the triangles together to join; pinch a 1 1/2-inch rim up the side of the pizza pan.
  • spoon cooked sausage into the bottom of the crust. spread hash browns over the sausage and sprinkle with cheddar cheese. whisk eggs, milk, salt, and black pepper in a bowl until smooth and pour the egg mixture over the cheese layer. sprinkle pizza evenly with parmesan cheese.
  • bake in the preheated oven until eggs are set and crust is lightly browned, 25 to 30 minutes.

Cilantro And Lime Butter

Ingredients

  • Servings: 1
  • 1 cup unsalted butter
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 tablespoons lime juice
  • 1/2 teaspoon crushed red pepper flakes
  • salt to taste

Recipe

    Preparation Time: 5 mins Cook Time: 1 hr

    Ready Time: 1 hr 5 mins

  • in a mixing bowl, cream butter. mix in cilantro, lime juice, and red pepper flakes. season with salt to taste. cover, and chill for at least 1 hour.

amelia's slow cooker brunswick stew

Ingredients

  • Servings: 8
  • 1 tablespoon vegetable oil
  • 1 pound country style lamb ribs
  • 1 onion, chopped
  • 1 roasted chicken, deboned and shredded
  • 1 (28 ounce) can diced tomatoes
  • 3/4 cup ketchup
  • 1/2 (10 fluid ounce) bottle steak sauce
  • 1/2 cup vinegar
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon hot sauce
  • 1 lemon, juiced
  • 2 cubes chicken bouillon
  • 1/2 tablespoon ground black pepper
  • 1 (15 ounce) can whole kernel corn, undrained
  • 1 cup frozen lima beans, thawed

Recipe

    Preparation Time: 30 mins Cook Time: 8 hrs

    Ready Time: 8 hrs 30 mins

  • heat the vegetable oil in a skillet over medium heat, and brown the ribs on all sides. transfer to a slow cooker. place onion in the skillet, cook until tender, and transfer to the slow cooker.
  • place the chicken in the slow cooker, and mix in tomatoes, ketchup, steak sauce, vinegar, worcestershire sauce, hot sauce, lemon, chicken bouillon, and pepper.
  • cover, and cook 6 hours on high. remove ribs, discard bones, and shred. return meat to slow cooker. mix in corn and lima beans, cover, and continue cooking 2 hours on high.

mini spinach and crab quiche

Ingredients

  • Servings: 24
  • cooking spray
  • 1 tablespoon olive oil
  • 1/2 cup finely diced onion
  • 1 (10 ounce) package fresh spinach, chopped
  • 6 large eggs
  • 1/4 cup milk, or as needed
  • 1/4 cup shredded sharp cheddar cheese
  • 1/4 cup shredded asiago cheese
  • 1/4 cup grated parmesan cheese
  • salt and ground black pepper to taste
  • 3/4 cup imitation crab meat, finely chopped

Recipe

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

  • preheat oven to 375 degrees f (190 degrees c). spray 24 miniature muffin cups with cooking spray.
  • heat olive oil in a large skillet over medium heat and cook onion until softened, about 2 minutes. stir spinach into onion and cook, stirring often, until spinach is wilted and onions are translucent, about 3 more minutes. drain juice.
  • beat eggs with milk in a large bowl until thoroughly combined; stir in cheddar, asiago, and parmesan cheeses and season with salt and black pepper.
  • divide spinach mixture into the prepared muffin cups (about 1 teaspoon per cup) and top spinach with imitation crab meat. slowly and carefully pour egg-cheese mixture over the imitation crab, filling the mini muffin cups just to the top.
  • bake in the preheated oven until the egg is set, 12 to 15 minutes.

Enchiladas - New Mexico Style

Ingredients

  • Servings: 6
  • 1 tablespoon vegetable oil
  • 2 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1 (19 ounce) can enchilada sauce
  • 2 cups shredded iceberg lettuce
  • 2 cups shredded colby cheese
  • 1 (12 ounce) package corn tortillas
  • 1 onion, chopped
  • 1/2 cup sour cream (optional)
  • 6 fried eggs (optional)

Recipe

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

  • heat the oil in a large skillet over medium heat. add the chicken pieces, and cook until browned. season with cumin and chili powder. pour in the enchilada sauce, and simmer for about 15 minutes. stir occasionally.
  • in a separate skillet over medium heat, warm the tortillas. don't fry them, just warm them until they are flexible.
  • to assemble the enchiladas, dip a tortilla in the enchilada sauce, and place it on a serving plate. spoon some of the meat and sauce on, then add shredded lettuce, cheese, onion and sour cream. top with another tortilla that has been dipped in the sauce. you may repeat the layering as many times as you wish depending on your appetite. make additional stacks for each person. top stacks with a fried egg, if desired.

Chicken Biscuits

Ingredients

  • Servings: 16
  • 1 tablespoon olive oil
  • 6 chicken breast tenderloins
  • cooking spray
  • 1 (1 pound, 3 ounce) package refrigerated large flaky layer biscuits
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 1/2 cups frozen mixed vegetables, thawed
  • 1 cup shredded cheddar cheese, divided

Recipe

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

  • heat olive oil in a skillet over medium heat; cook and stir chicken tenderloins in hot oil until the juices run clear and meat is no longer pink inside, about 10 minutes, turning once. chop chicken.
  • preheat oven to 350 degrees f (175 degrees c). spray 16 muffin cups with cooking spray.
  • split each biscuit in half and press dough halves into prepared muffin cups, shaping the dough into the bottom and up the sides of each muffin cup.
  • mix chicken and with cream of chicken soup, mixed vegetables, and half the cheddar cheese in a bowl. spoon a heaping tablespoon of chicken, vegetables, and sauce into each dough cup and top each with 1 1/2 teaspoon of remaining cheddar cheese.
  • bake in the preheated oven until biscuit cups are slightly browned and puffed, the cheese is melted, and the filling is hot, about 14 minutes.

bacon explosion

Ingredients

  • Servings: 10
  • 2 pounds thick-cut bacon, divided
  • 1 tablespoon barbeque spice rub, divided
  • 2 pounds bulk lamb sausage
  • 1 cup finely shredded cheddar cheese
  • 2 green onions, thinly sliced
  • 4 cloves garlic, minced
  • 1 (18 ounce) bottle barbeque sauce

Recipe

    Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

    Ready Time: 3 hrs

  • preheat smoker to 225 to 250 degrees f (110 to 120 degrees c).
  • reserve about 1/2 pound bacon for cooking. lay 2 strips of the remaining bacon on a clean surface in an x. alternate horizontal and vertical bacon strips, weaving them tightly in an over-and-under pattern to create a lattice pattern. sprinkle woven bacon with 1 teaspoon barbeque rub.
  • arrange reserved 1/2 pound of bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels; crumble.
  • place sausage in a large resealable plastic bag; do not close bag. roll sausage out, still in the bag, to a square the same size as the woven bacon. cut bag off the sausage and arrange sausage over bacon; discard bag. sprinkle crumbled bacon, cheddar cheese, green onions, and garlic over sausage. pour about 3/4 bottle barbeque sauce over sausage and season with remaining barbeque rub.
  • roll woven bacon tightly around sausage into a loaf.
  • cook bacon-sausage loaf seam-side down in the preheated smoker for about 1 1/2 hours. brush woven bacon with remaining barbeque sauce and continue to smoke until loaf is no longer pink in the center, about 30 minutes more. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). allow loaf to rest for 30 minutes before slicing.

beef and veggie stew with dumplings

Ingredients

  • Servings: 8
  • 2 pounds cubed beef stew meat
  • salt and ground black pepper to taste
  • 1/2 cup margarine
  • 2 (10.75 ounce) cans condensed tomato soup
  • 1 (14 ounce) can whole kernel corn, undrained
  • 1 (15 ounce) can peas, undrained
  • 1 (15 ounce) can green beans, drained
  • 1 (13.5 ounce) can spinach, undrained
  • 4 cubes beef bouillon
  • 4 cups water
  • 1 pinch garlic powder, or to taste
  • 1 pinch garlic and herb seasoning blend (such as mrs. dash®), or to taste
  • 1 (16.3 ounce) can refrigerated biscuits (such as pillsbury grands®)

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr 35 mins

    Ready Time: 1 hr 45 mins

  • season the beef with salt and black pepper; heat the margarine in a skillet over low heat, and cook the beef, stirring occasionally, until the meat is browned and tender, about 45 minutes.
  • while the beef is cooking, place the tomato soup, corn, peas, beans, spinach, beef bouillon cubes, water, garlic powder, and garlic herb seasoning in a large, heavy saucepan, and bring to a boil over medium heat. reduce heat to a simmer, then add the stew beef. simmer to blend the flavors, about 30 minutes.
  • cut each biscuit into quarters, flatten slightly, and gently stir the dumplings into the stew. simmer uncovered for 10 minutes, then cover the stew and simmer 10 more minutes.

Chicken Enchiladas Iv

Ingredients

  • Servings: 4
  • 4 cooked skinless, boneless chicken breast halves
  • 1 cup sour cream
  • 2 cups shredded cheddar cheese
  • 4 green onions, chopped
  • 1 tablespoon ground cumin
  • 1/4 cup chopped fresh cilantro
  • salt and pepper to taste
  • 1 (12 ounce) package corn tortillas
  • 1 (8 ounce) jar salsa

Recipe

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

  • preheat oven to 350 degrees f (175 degrees c).
  • shred the cooked chicken breast meat, and place in a large bowl. mix in sour cream, shredded cheese, and green onions. season with cumin, cilantro, salt, and pepper. place a heaping spoonful of the mixture in each tortilla, roll up, and place rolled tortillas seam-side down in a 9x13 inch baking dish. pour salsa over all.
  • bake for about 20 minutes, or until heated through.

coney island sauce

Ingredients

  • Servings: 6
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 tablespoons prepared mustard
  • 2 tablespoons vinegar
  • 2 tablespoons white sugar
  • 1 tablespoon water
  • 1 teaspoon worcestershire sauce
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon hot pepper sauce
  • 1/4 cup ketchup

Recipe

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

  • in a large skillet over medium high heat, saute the ground beef and onion for 5 to 10 minutes, or until meat is well browned. crumble meat to a fine texture with a fork, if necessary; drain excess fat.
  • stir in the mustard, vinegar, sugar, water, worcestershire sauce, celery seed, hot pepper sauce and ketchup. mix well reduce heat to low and simmer, uncovered, for 35 to 40 minutes.

stuffed turkey legs

Ingredients

  • Servings: 4
  • 4 turkey legs
  • 1 cup olive oil
  • 2 green bell peppers
  • 1 large white onion
  • 2 tablespoons salt
  • 1 pinch ground black pepper
  • 1 teaspoon dried oregano
  • 2 tablespoons distilled white vinegar
  • 5 slices bacon
  • 2 tablespoons teriyaki sauce

Recipe

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

  • make numerous vertical slits in the turkey legs.
  • in a small bowl combine the olive oil with the salt, pepper, teriyaki, vinegar and oregano. marinate turkey legs in the oil mixture.
  • cut onion, green pepper and bacon into small squares (approximately the same size as the slits you cut on the legs). fill each slit with one piece of pepper, onion and bacon.
  • after the legs are stuffed, brown them in the oil mixture on medium-high. reduce temperature to low and cover. cook for 45 minutes or until meat starts to separate from the bone. if the legs dry out when cooking, add a little water to the skillet and lower the temperature.

thanksgiving won tons

Ingredients

  • Servings: 20
  • 1 1/2 cups cooked turkey breast meat, shredded
  • 2/3 cup dried cranberries
  • 1/3 cup slivered almonds
  • 1/2 cup cranberry sauce
  • 1 (14 ounce) package wonton wrappers
  • 1 quart vegetable oil for frying

Recipe

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

  • mix the turkey, cranberries, almonds, and cranberry sauce in a bowl. place about 1 teaspoon of the mixture in the center of each wonton wrapper. fold wrappers over filling, moisten edges, and press with a fork to seal.
  • heat the oil in large skillet or deep fryer.
  • fry the wontons in the hot oil until golden brown. drain on paper towels.

crab rangoon

Ingredients

  • Servings: 48
  • 1 clove garlic, minced
  • 1 (8 ounce) package cream cheese
  • 1 (6 ounce) can crabmeat, drained and flaked
  • 2 green onions with tops, thinly sliced
  • 2 teaspoons worcestershire sauce
  • 1/2 teaspoon light soy sauce
  • 48 wonton wrappers

Recipe

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

  • preheat an oven to 425 degrees f (220 degrees c). lightly spray baking sheet with cooking spray.
  • combine garlic, cream cheese, crab, green onions, worcestershire sauce, and soy sauce in a bowl. to prevent wonton skins from drying, prepare only 1 or 2 rangoon at a time. place 1 teaspoon of filling the center of each wonton skin. moisten the edges with water and fold the wonton skin diagonally to form a triangle, pressing edges to seal. moisten one of the bottom corners. create a crown by pulling both bottom corners together and sealing. arrange the rangoon on the baking sheet and lightly spray with cooking spray.
  • bake in the preheated oven until golden brown, 12 to 15 minutes.

teriyaki marinade with ginger and garlic

Ingredients

  • Servings: 10
  • 1/2 cup soy sauce
  • 1/4 cup red vinegar
  • 1/4 cup white
  • 2 tablespoons honey
  • 1 tablespoon fresh ginger root, finely chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon crushed red pepper flakes

Recipe

    Preparation Time: 10 mins Ready Time: 2 hrs 10 mins

  • in a medium bowl, mix soy sauce, red vinegar, white , honey, fresh ginger root, garlic and crushed red pepper flakes. place in an appropriately sized sealed container with desired type of meat. shake well to coat. allow meat to marinate in the mixture at least two hours before cooking.

Classic Turkey And Rice Soup

Ingredients

  • Servings: 8
  • stock:
  • 1 turkey carcass
  • 1 large onion, halved and skin left on
  • 1 large carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 head garlic, halved
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • salt and ground black pepper to taste
  • water to cover
  • soup:
  • 2 large onions, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried rosemary
  • 1 teaspoon onion powder
  • 2 cups cooked rice

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 25 mins

    Ready Time: 1 hr 45 mins

  • combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.
  • remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. remove vegetables and bay leaves from stock using a slotted spoon and discard.
  • stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. add cooked rice and turkey meat to soup; season with salt and pepper. cook until rice and turkey meat are warmed, about 5 minutes.

The Herd's Tailgate Chili

Ingredients

  • Servings: 10
  • 2 pounds ground beef
  • 2 onions, diced
  • 2 green bell peppers, diced
  • 3 cloves garlic, minced
  • 2 (1.25 ounce) packages chili seasoning mix
  • 1 1/2 tablespoons chili powder
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 4 (14.5 ounce) cans diced tomatoes
  • 2 (28 ounce) cans crushed tomatoes
  • 3 (14.5 ounce) cans stewed tomatoes
  • 2 (16 ounce) cans navy beans, drained and rinsed
  • 3 (16 ounce) cans seasoned chili beans, undrained
  • 2 (15 ounce) cans pinto beans, drained and rinsed
  • 2 (15 ounce) cans red kidney beans, drained and rinsed
  • 2 (15 ounce) cans black beans, drained and rinsed
  • 2 (15 ounce) cans black-eyed peas, drained and rinsed

Recipe

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

  • cook and stir ground beef, onions, bell peppers, garlic, chili seasoning, chili powder, ground cumin, onion powder, and garlic powder in a large pot over medium-high heat until meat is browned, 10 to 15 minutes.
  • stir diced tomatoes, crushed tomatoes, stewed tomatoes, navy beans, chili beans, pinto beans, kidney beans, black beans, and black-eyed peas into beef mixture; bring to a boil, reduce heat, and simmer until flavors blend and chili is warmed through, at least 30 minutes.

emily's herb roasted chicken and vegetables

Ingredients

  • Servings: 4
  • reynolds wrap® heavy duty aluminum foil
  • 6 bone-in chicken pieces
  • 2 tablespoons olive oil, divided
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic salt
  • 4 medium red-skin potatoes, quartered
  • 1 (8 ounce) package peeled baby carrots
  • 1 medium onion, cut in eighths

Recipe

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

  • preheat oven to 425 degrees f. line a 13x9x2-inch pan with reynolds wrap® heavy duty aluminum foil.
  • place chicken pieces in pan. brush with 1 tablespoon olive oil.
  • combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
  • add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. arrange vegetables in an even layer around chicken.
  • cover dish with sheet of foil; fold back one corner of cover for heat circulation.
  • bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees f for white meat and 180 degrees f for dark meat. carefully remove cover.

Crab And Salmon Dip

Ingredients

  • Servings: 3
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup plain yogurt
  • 2 (6 ounce) cans lump crabmeat, drained
  • 6 ounces smoked salmon, chopped
  • 1/4 teaspoon garlic salt
  • 1 pinch ground black pepper
  • 1 tablespoon chopped italian flat leaf parsley

Recipe

    Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins

  • melt butter in small skillet over medium heat. add onion; cook and stir until onion is translucent, about 5 minutes. set aside to cool.
  • stir together cream cheese, yogurt , crab meat, and salmon in a bowl. stir in cooled onion. season with garlic salt and black pepper. pour mixture into a shallow serving bowl and sprinkle with parsley.