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Recipes  Type of Dish Main Course / Entree |
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Main Course / Entree
1 c Chicken broth
1 c Instant white rice, uncooked
2 Eggs
~12 oz Fresh Dungeness crab
1/4 c Grated Parmesan Cheese
1/4 c Butter or margarine
BRING broth to boil in small saucepan. Stir in rice; cover. Remove from heat; let stand 5 minutes. Fluff with fork.
BEAT eggs lightly in medium bowl. Add rice, crabmeat and cheese; mix well. Shape equally into 8 patties. Let stand 5 minutes.
MELT butter in large skillet on medium heat. Add patties; cook 5 minutes on each side or until golden brown on both sides and heated through.
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1 Beef eye round roast (3 lb)
1/2 c Italian dressing
1/2 c Prepared horseradish
1 t Dried rosemary leaves
SCORE roast lightly, criss-crossing diagonally, using the tip of small paring knife. Mix dressing, horseradish and rosemary in a large resealable plastic bag; add roast. Refrigerate at least 1 hour or overnight to marinate.
PREHEAT oven to 375 Degrees F. Remove roast from bag; place on rack in roasting pan. Pour marinade over roast. Roast 1 1/4 to 1 1/2 hours or until internal temperature reach 140 Degrees F to 155 Degrees F.
PLACE roast on carving board; tent with foil and let stand 15 min. (Internal temperature will continue to rise 5 to 10 Degrees F.) Slice roast thinly.
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6 rib pork chops, 2 inches thick
1 tsp. salt
Pinch of ground black pepper
5 tbsp. onion, chopped
1 1/2 cups dry bread crumbs
3 tbsp. butter
1 large green apple, sliced
5 tbsp. of seedless raisins.
1/2 tsp. nutmeg
1/4 tsp. cinnamon
2 1/2 tbsp. water
Split the chops through the middle from the outer edge toward the bone,leaving the meat attached.
Open like you would open a book and pound both sides using a meat mallet.
Season the chops with half of the salt and pepper.
In a heavy skillet, saute the chopped onion and bread crumbs in butter. Add the slices of apple, raisins, nutmeg, cinnamon, water and the remaining half of the salt.
Mix together well and spread the dressing in even portions on the pork chops.
Fold over as fasten with toothpicks.
Heat your oven to 350 Degrees F and bake for about an hour or until tender.
Turn once during baking time and drain off excess fat.
Serve while warm.
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1/4 lb spaghetti, broken in half, uncooked (4 oz)
1 1/2 c sugar snap peas
1/2 c red pepper strips
1/4 c Catalina salad dressing
1/2 lb (8 oz.) well-trimmed top sirloin steak, cut into strips
1 T peanut butter
1 T light soy sauce
2 green onion, sliced
1/4 c chopped dry roasted peanuts
COOK spaghetti as directed on package, adding snap peas and red pepper to the cooking water for the last 2 min. of the spaghetti cooking time.
MEANWHILE, heat dressing in large skillet on medium-high heat. Add meat; stir-fry 3 min. or until meat is barely pink in center. Add peanut butter and soy sauce; stir-fry 1 min. or until sauce thickens.
DRAIN spaghetti and vegetables. Add to skillet; toss with meat mixture. Stir in green onions; sprinkle with peanuts.
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5 lb Pork riblets
Marinade/Basting Sauce:
2/3 c Ketchup
1 rounded
T Freshly minced garlic
2/3 c Hoisin sauce
2/3 c Soy sauce
1/4 c Sugar
In a medium bowl, combine the ketchup, garlic, soy sauce, hoisin sauce and sugar. Set to the side.
Simmer the riblets in water for 25 minutes, drain and place in a 9 x 13 dish. Pour half the sauce over the riblets, cover with plastic wrap and refrigerate overnight.
Cover the riblets with foil and bake the riblets for 45 minutes in a 350 degree oven. Remove the foil after 20 minutes, baste BOTH sides of the riblets with the remainder of the sauce and continue cooking until done.
This sauce is also fantastic on chicken and works perfectly when grilling outdoors in the summertime.
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1 boneless beef chuck pot roast (3-4 lb.)
1 tbsp. vegetable oil
8 small red-skinned potatoes, cut in half
2 large carrots, cut into 2 1/2 inch pieces
2 large parsnips, cut into 2 1/2 inch pieces
1 small leek cut into 2 1/2 inch pieces
1 1/2 tbsp. cornstarch dissolved in 3 tbsp. water
Seasoning:
1 tsp. dried oregano
1 clove garlic, minced
1/2 tsp. tsp. each-salt and lemon pepper
Combine seasoning ingredients; press onto beef pot roast. Heat oil in stock pot over medium heat until hot; brown pot roast.
Add 3/4 cup water, bring to boil. Reduce heat, cover tightly and simmer for 2 hours. Add vegetables and simmer for an additional 45 minutes or until roast and vegetables are fork tender.
Remove roast and vegetables. Skim fat. Measure and return 2 cups of cooking liquid to pot. Sir in cornstarch mixture. Stirring constantly bring to boil until desired thickness.
Carve roast and serve!
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Melt in your mouth!
1 pound scallops
5 slices cooked bacon
1 pineapple, peeled, cored, chunked
1 sweet onion, peeled and chunked
8 cherry tomatoes
3 tbsp. melted butter
1 tsp. Worcestershire sauce
1 tbsp. lemon juice
salt and pepper to taste
12 long bamboo skewers
Preheat BBQ grill to medium heat. Cut bacon into suitable pieces, depending on the slice of scallops and wrap them around the scallops. Alternate onion, wrapped scallop, pineapple and tomato on skewers.
Mix Butter, Worcestershire sauce and lemon juice together; season with pepper. Brush mixture over skewers and place them on the grill. Cook 5 to 6 minutes. Be sure to rotate skewers and base/season during cooking.
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Courtesy of the "Taste of Home" cooking school
1 tsp. Old bay seasoning
1/2 tsp. onion powder
1/2 tsp. dill weed
1 salmon fillet
1 tbsp. vegetable oil
Blend Old bay seasoning, onion powder and dill weed; set aside. Place fillet skin side down in baking pan coated with nonstick spray. Lightly brush surface of fillet with vegetable oil.
Sprinkle seasoning mixture evenly over fillet. Bake at 450 degrees F for 8-10 minutes per inch of thickness or until fish flakes easily with fork.
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4 (7 oz.) halibut steaks-salt and pepper
Sauce: mix together;
1/2 cup mayonnaise
1/2 cup grated Parmesan
1/2 cup sour cream
Place hailbut steaks into individual greased baking dishes and top with sauce.
Place baking dishes on a cookie sheet and bake at 375F for up to16 minutes. Watch closely!
Add 2 strips of red and green bell pepper to the top of each dish and broil for 4 minutes.
Serve with rice and vegetables.
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Fresh and Fabulous.
Sea Salt and fresh ground pepper.
Extra Virgin Olive Oil
2 medium salmon fillets, about 2-2 1/2 pounds
2 lemons
Bunch of fresh marjoram
Bunch fresh dill
Bunch fresh basil
Bunch flat-leaf parsley
Handfull of black olives
Preheat oven to 425F
Cut 5 lengths of string and lay them out unto the work surface next to each other, leaving gaps in between. Sprinkle salt and pepper over the work surface and drizzle with olive oil. Lay 1 salmon fillet, skin side down. Sprinkle more salt and pepper over the fillet and finely grate the zest of 1 lemon. Place pieces of the marjoram, dill. basil and finally the olives.
Season the flesh side of the other salmon fillet and grate the zest of the second lemon on top. Place the two fillets together with skin sides facing out, and tie together with string.
Place on an oiled baking tray and cover with any remaining herbs. Thinly slice the 2 lemons and place on and around the salmon fillet. Lightly drizzle with olive oil and place roughly chopped parsley on top.
Bake for approximately 20 minutes.
Serve with rice and vegetables!
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1 tbsp. cornstarch
1 tbsp. cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 tsp. ground black pepper
12 skinless chicken thighs
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F.
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush the chicken with the sauce. Turn pieces over and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
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1 (16 oz.) dry ziti pasta
1 pound lean ground beef
1 onion chopped
2 (26 oz.) spaghetti sauce
6 oz. sliced provolone
6 oz. sliced mozzarella
1 1/2 sour cream
1/2 cup grated parmesan
1/4 chopped basil
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 10 10 minutes or until al dente; drain. set aside.
In a large skillet, brown ground beef over medium heat. Add onions and cook until onions are tender. Drain off any excess grease and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F.
In a lightly greased, 2 quart baking dish, place about half of the cooked pasta; top with a layer of provolone and mozzarella cheese slices. ladle on half of the spaghetti sauce mixture and sour cream.
Cover with remaining pasta, cheese and sauces. Sprinkle with parmesan cheese and fresh basil.
Bake in preheated oven for 30 minutes or until cheese and sauce are bubbly. Serve.
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1/2 pound. linguine, uncooked
3 cups broccoli florets
3 carrots, peeled and sliced
2 tsp. oil
1 pound beef sirloin steak, cut into strips
1/4 cup toasted sesame dressing
1 tbsp. teriyaki sauce
Cook pasta in large saucepan as directed on package. Place broccoli into boiling water for the last two minutes of cooking
Meanwhile, Heat oil in large nonstick skillet. Add Steak strips; cook until browned on both sides. Stir in dressing and teriyaki sauce; cook for an additional 2 minutes or until sauce begins to thicken, stirring occasionally.
Drain pasta and broccoli and put into a large serving bowl. Add steak and sauce to bowl and toss to mix ingredients.
Tip: for additional crunch add 1/2 cup peanuts just before serving
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Juicy and Flavorful.
1-1 1/2 lbs. lean ground beef
1/2 cup shredded cheese (we suggest colby or montery jack)
1 tsp. soy sauce
1 tsp. Worcestershire sauce
1 egg
1 envelope onion soup mix
2 cloves garlic, minced
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. dried rosemary
salt and pepper to taste
Preheat grill or grill pan to high heat
In large bowl, mix together ground beef, cheese, soy sauce, Worcestershire sauce, egg, onion soup, garlic, basil. oregano, rosemary and salt and pepper. Form into 4 large patties or 6 smaller patties.
Grill patties 3-5 minutes on each side or until cooked to desired temperature.
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1 can (14-1/2 oz. ) Italian style diced tomatoes, undrained
1-1/4 cups low moisture, shredded mozzarella cheese to be divided
1/4 cup chopped basil
1 pkg. (6 oz.) chicken flavored stuffing mix
8 small boneless, skinless chicken breast halves (2 lb.)
1/3 cup roasted red pepper Italian with Parmesan cheese dressing
Heat oven to 350 degrees F.
Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix and stir until moistened
Place 2 chicken breasts in large freezer-weight reusable plastic bag. Pound with meat mallet or side of a heavy can until chickens are 14 inch thick. Remove from bag; place top sides down on cutting board. Repeat with remaining chicken breasts. Spread chicken with stuffing. Starting at narrow end, tightly toll up each breast. Place seam side down in a 13x9 inch baking dish. Drizzle with dressing.
Bake 40 minutes or until chicken is done ( 165 degrees F) and juices run clear. Sprinkle with cheese and bake an additional 5 minutes or until cheese is melted.
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1 1/2 Pounds fresh salmon fillet with skin
3 T Brown sugar
1 T Grated orange peel
1/2 t Coarsely ground pepper
1 Ripe mango or papaya, seeded, peeled and chopped
1 c Fresh rainier cherries, pitted and halved
2 T Chopped Fresh mint, basil or cilantro
2 t Balsamic vinegar
2 t Crushed red pepper
Thaw fish, if frozen. Stir together brown sugar, orange peel and pepper. Place fish, skin side down, in a shallow pan. Rub sugar mixture over fish. Cover and refrigerate 2 to 8 hours. Remove fish from pan, draining off any juices. Place salmon, skin-side down, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-hot coals. Grill for 20 to 25 minutes, or until fish flakes easily. Do not turn fish. Meanwhile, toss together mango or papaya, cherries, mint, vinegar and red pepper. Spoon fruit salsa over warm fish. Serve immediately.
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1/2 lb Super lean ground beef
2 t Chili powder
1 can Black beans, drained, rinsed (15 oz)
1/2 c Thick and chunky salsa
3/4 c Shredded sharp cheddar cheese
4 Flour tortillas (10 inch)
1/4 c Reduced fat or light sour cream
1 Tomato, chopped
1 c Shredded romaine lettuce
Cook meat and chili powder in large skillet on medium-high heat for 5 minutes, or until meat is no longer pink, stirring frequently. Add beans and salsa; cook for 5 minutes or until heated through, stirring occasionally. Remove from heat. Stir in cheese.
Spread meat mixture down centers of tortillas; top with sour cream, tomatoes, and lettuce. Fold in opposite sides of each tortilla, then roll up burrito-style.
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A kid favorite!
1 pkg. (6 oz.) chicken flavored boxed stuffing mix
2 pkg. (10 oz.) frozen broccoli florets, thawed and drained
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 cup Cheez Whiz
Prepare stuffing mix as directed on package, using only 3 tbsp. butter. Set aside
Mix remaining ingredients in 2-quart casserole, top with stuffing.
Bake at 350 F for 45 to 50 minutes
Kitchen tip: Casserole can be assembled ahead of time, refrigerated and simply popped in the oven when ready to bake.
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10 oz. sharp Cheddar cheese, grated
4 oz. Monterey jack, grated
4 oz. Velveeta, cubed
4 oz. cream cheese
1 (12 oz.) can evaporated milk
1 tsp. Dijon mustard
6 slices extra-thick bacon; cooked crisp and crumbled.
salt and pepper to taste
12 ounces elbow macaroni; cooked and drained
1/2 cup plain dried bread crumbs
2 oz. Parmesan, grated
Preheat oven to 350 degrees F.
In the top of a double broiler, place cheeses (except Parmesan) and melt over simmering water, stirring frequently. Gradually add milk, whisking until completely smooth. Whisk in mustard, bacon and add salt and pepper to taste.. ( If you do not have a double broiler you can set a heat proof bowl over a saucepan with about 1 inch of water in it.)
Pour cheese mixture into a 9x9 inch baking, add macaroni and toss to coat noodles.
In a small bowl combine bread crumbs and Parmesan cheese and then sprinkle over the macaroni and cheese.
Bake until crumbs are browned and cheese is bubbling. Approximately 20 to 25 minutes.
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An Old-Time Favorite.
2 1/2-3 lbs. whole chicken
4 cups water
2 cups chicken broth
1 carrot, roughly chopped
1 medium onion, cut into quarters
1 stalk of celery, roughly chopped
1/2 tsp. salt
1 cup milk
1/4 tsp. ground pepper
Dumplings:
2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3 tbsp. shortening
3/4 buttermilk
Place chicken in a stock pot or dutch oven and add water, broth, carrot, onion celery and salt. Bring to boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle. Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth.
Bone the chicken, discarding all of the skin and bones. Cut meat into bite-sized pieces. Set aside.
Dumplings:
Combine the flour, baking soda and 1/2 tsp. salt, cut in the shortening with a pastry blender or two knives until mixture is the consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough onto a floured surface and knead 4 or 5 times--no more
For Drop dumplings, pat the dough down to a 1/4 thickness and pinch off 1-1 1/2 inch pieces
For rolled dumplings, roll the dough to a 1/4 inch thickness and cut into 3' by 1' strips.
Bring the broth to a boil and stir in milk and pepper. Correct seasonings if desired.
Drop dumplings , one or two at a time, into the boiling broth and reduce heat to medium-low. Stir from time to time to make sure the dumplings do not stick together. cook dumplings 8 to 10 minutes. Add the boned chicken and simmer until heated thoroughly. Remove from heat.
* The less you handle dumpling dough the lighter and more fluffy the end result will be.
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4 Skinless, boneless chicken breast halves
4 Slices swiss cheese
4 Slices cooked ham
1/2 c Melted butter, in shallow bowl
1 1/2 c Seasoned bread crumbs
Salt & pepper
Sauce:
1 can cream of chicken soup1/3 cup sour cream
Heat the soup and sour cream over low
heat until warm. Serve over the chicken.
Preheat oven to 375 Degrees. Grease an 8" x 8" (or 9" x 9") baking dish.
Pound the chicken breasts to approx. 1/4" thickness. Sprinkle each piece of chicken with salt and pepper on both sides. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, tucking in the sides as you roll and secure with toothpicks in either end.
Dip the rolled-up chicken in the butter, and then in the bread crumbs. Place in the greased baking dish, seam side down and bake for 35 to 40 minutes until chicken is no longer pink.
Spoon the sauce over the warm chicken. Serve with steamed broccoli.
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1/4 cup all-purpose flour
1/2 tsp. salt
14 tsp. ground black pepper
1/2 tsp. dried oregano
4 skinless , boneless chicken breast halves-pounded to 1/4 inch thick
4 tbsp. butter
4 tbsp. olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
In a shallow dish or bowl, mix together the flour salt and oregano. Coat the chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn chicken over and add mushroom pieces. Pour in wine and sherry. Cover and simmer for 10 minutes, turning once more. Cook until chicken in so longer pink and when pierced the juices from chicken run clear.
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2/3 cup chopped onion
1 garlic clove, minced
1 tbsp. olive or canola oil
1 1/2 pound boneless, skinless, chicken breasts, cut into bite size pieces.
1 (4.5 oz) can chicken broth
3 celery stalks, chopped
1/2 tsp. dried savory
3 tbsp. butter
3 tbsp. flour
3/4 tsp. salt
1/8 tsp. white pepper
1 1/2 cups milk
1 1/4 cup cheddar cheese, shredded
8 ounces wide egg noodles, cooked and drained.
Preheat oven to 350 degrees F.
In a large skillet, saute onion and garlic in oil untill tender. Add chicken and cook untill no longer pink. Add the broth carrots, celery and savory. Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or untill vegetables are tender.
Meanwhile, in a saucepan, melt butter and stir in flour and salt and pepper untill smooth. Gradually add milk and bring to a boil; cook and stir for 2 minutes or untill thickened. Remove from heat and stir in cheese untill melted. Pour over chicken mixture. Add noodles and mix well.
Transfer to a 3 quart baking dish that is coated with non-stick spray. Bake uncovered at 350 degrees F for 15-20 minutes
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2 1/2 lb Chuck roast
2 c Chopped onion
1 can Pepsi Cola (12 oz)
1/3 c Worcestershire sauce
1 1/2 T Apple cider vinegar (or white vinegar)
1 1/2 t Beef bouillon granules
3/4 t Dry mustard
3/4 t Chili powder
1/4 to 1/2 t Ground red pepper
3 Garlic cloves, minced
1 c Ketchup
1 T Stick margarine
Trim fat from roast. Place roast in a 4-quart electric slow cooker; top with onion. Combine Pepsi Cola, Worcestershire sauce, vinegar, bouillon, dry mustard, chili powder, and red pepper; stir well. Reserve 1 cup cola mixture to make a sauce for the sandwiches; cover and chill. Pour remaining cola mixture over the roast.
Cover with the lid and cook on high-heat setting for 6 hours (or on high-heat for 1 hour, then low-heat for 9 hours) or until roast is very tender.
Remove the roast and chopped onion from the cooker and discard the meat juices. Shred the meat with two forks. Combine the shredded meat and onion and toss well. Combine reserved cola mixture, garlic, ketchup, and butter in a saucepan. Place over medium heat, and cook until thoroughly heated, stirring constantly. Pour sauce over shredded meat and toss gently. Serve on buns with pickle slices.
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1-1/2 Lb. extra lean ground beef
1 can (10-3/4) condensed tomato soup, divided.
1 pkg. (6 oz. ) chicken flavored stuffing mix
1 egg lightly beaten
1 onion, chopped
1 tsp. dried Thyme leaves
1/4 cup chili sauce
Preheat oven to 350 Degrees F.
Mix meat, 1/2 cup of the soup, stuffing mix, egg, onion and thyme until well blended. Press evenly into a 8x4-inch loaf pan sprayed with non-stick cooking spray.
Bake for 55 minutes. Heat remaining soup with chili sauce in small saucepan and spoon over meatloaf before serving.
tip: Ground turkey or pork can be substituted.
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Delicious and Easy.
1 egg
1/2 cup flour
2/3 cup club soda or ginger ale
1-1 1/2 tsp. baking powder
1/3 cup all- purpose flour
2 cups flaked coconut
32 shrimp
3 cups peanut or canola oil for frying
In medium bowl combine egg, 1/2 cup flour, club soda or ginger ale and baking powder. Place 1/3 cup flour and coconut into two shallow bowls.
Hold shrimp by the tail and dredge in flour, shake of any excess. Roll shrimp in coconut and place on baking sheet lined with wax paper. Refrigerate 25 to 30 minutes.
Heat oil for 350F. fry shrimp in small batches, turning once for 2-3 minutes. Using a slotted spoon or tongs, remove shrimp and drain on paper towels.
Serve warm with your favorite dipping sauce. We recommend an orange marmalade & hot mustard mixture.
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Southern Simplicity!
3 tbsp. butter
3 tbsp. thinly sliced green onion
2 tbsp. diced sweet red bell pepper
1 rib celery thinly sliced
3 tbsp. all-purpose flour
1/2 tsp. creole seasoning or other seasoned salt blend
1 1/2 cups cups milk
1 1/2 cups diced cooked lobster meat
salt and pepper to taste
1/2 cup freshly shredded Parmesan cheese, plus more if you would like to sprinkle more on top for garnish
1 tsp. fresh chopped parsley, plus more for garnish if desired
4 to 6 puff pastry shells or toasted english muffins
Heat butter over medium heat; add sliced green onion, bell pepper and celery. Saute. stirring until celery is tender. Stir in flour until blended; add Creole seasoning. Stir in milk and continue cooking, stirring constantly until thickened and bubbly. Stir in the Parmesan cheese until melted. Add lobster and salt and pepper, to taste. Heat through; stir in parsley.
Spoon creamed lobster mixture into hot baked pastry puff shells or over toasted english muffins and garnish with Parmesan cheese and parsley.
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1 jar (26 oz.) Spaghetti Sauce
1 pkg. (16 oz.) rotini pasta, cooked
1 cup sour cream
1 pkg. (10 oz.) frozen, chopped spinach, thawed and drained
1/2 cup Parmesan cheese
Preheat oven to 375 degrees F.
In a large bowl, mix all ingredients until thoroughly blended. Spoon into a 13x9 inch baking pan that is lightly greased.
Bake for 25 minutes or until heated thoroughly. Serve immediately
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2 pkg, macaroni and cheese dinner
1-1/2 cups milk
2 tbsp. butter
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can ( 10 oz.) condensed cream of celery soup
2 cans (6 oz. each) tuna, drained
1 can (4 oz. ) sliced mushrooms, drained
2 cups cheddar cheese, shredded
Preheat oven to 350 degrees F.
Cook macaroni in lightly salted boiling water until noodles are al dente. (slightly undercooked), drain and add 1 tbsp. butter, milk and cream of celery soup. Stir in tuna and mushrooms. set aside
Meanwhile, melt 1 tbsp. butter in skillet on medium-high heat. Add onions and pepper; cook and stir until tender. Spoon onions and pepper into macaroni dinner and stir until thoroughly blended. Place into a 9x13 inch baking pan, lightly sprayed with non-stick cooking spray. Evenly sprinkle cheddar cheese over top and bake for 20-25 minutes or until heated thoroughly and cheese is melted. Serve immediately.
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Easy!
8 thick pork chops
12 oz. cream of mushroom soup
1 tbsp. dried onion flakes
2 tsp. salt
1/4 tsp. freshly ground pepper
Pinch of sage
Trim the fat from the pork chops and use it to grease a large skillet.
Over high heat, brown each side of the chops
As each chop if finished, apply salt and pepper before placing it into the crock pot.
Add cream of mushroom soup, onion flakes and sage into the skillet, stir constantly until the mixture is heated thoroughly. Pour mixture into the crock pot, cover and cook on low heat for approximately 9 hours.
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1 jar Spaghetti sauce (26 oz)
6 T Grated Parmesan cheese, divided
6 Small boneless skinless chicken breast halves
1 1/2 c Shredded Mozzarella Cheese
HEAT oven to 375 Degrees F. Pour sauce into 13x9-inch baking dish. Stir in 1/4 cup (4 T) Parmesan. Add chicken; turn to coat both sides with sauce. Cover with foil.
BAKE 30 minutes. Uncover.
TOP with remaining cheeses; bake 5 min. or until chicken is done (165 Degrees F) and cheese is melted.
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Courtesy of America's Test Kitchen
1 1/2 cups heavy cream
2 tbsp. unsalted butter
table salt
9 ounces fresh fettuccine
1 1/2 ounces Parmesan cheese, grated ( about 3/4 cup)
1/8 tsp. fresh nutmeg
Bring 4 1/2 quarts water to a rolling boil, covered in a large stock pot or dutch oven. Using a ladle or heat proof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water, set aside to warm.
While water comes to a boil, bring 1 cup heavy cream and butter to simmer in a 3 to 4 quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup (about 12 to 15 minutes). Off heat, stir in remaining 1/2 cup cream, 1/2 tsp. salt and pepper.
Add 1 tbsp. salt and pasta to boiling water; cook pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain pasta. Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan and nutmeg to cream mixture. Cook over low heat, tossing the pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted ( 1 to 2 minutes). Stir in reserved pasta cooking water; sauce may look rather thin but will gradually thicken as pasta is served and eaten. Working quickly, empty serving bowls of water; divide pasta equally among bowls, tossing pasta to coat well with sauce. Serve immediately.
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Just like mom makes!
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tbsp. kosher salt
2 tbsp. paprika
2 tsp. garlic powder
1 tsp. cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Place chicken pieces into plastic container and cover with butter milk. Cover and refrigerate for 12-24 hours
Melt enough shortening ( over low heat) to come just 1/8 inch up the side of a 12 inch cast iron skillet or heavy frying pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to reach temperature over 325 degrees F.
Drain the chicken into a colander.
Combine salt, paprika, garlic powder and cayenne pepper. Liberally season chicken with this mixture. Dredge the chicken in flour and shake off any excess.
Place chicken skin side down into the pan. Put the thighs in the center and the breast and legs around the edge of the pan. the oil should come half way up the side of the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More Importantly, the internal temperature should be right around 180 degrees F. (Be careful to monitor shortening temperature every few minutes)
Drain the chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.
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4 pound leg of lamb
18 small white potatoes
2 cloves garlic, halved and peeled
1 onion chopped finely
Juice of half of 1 lemon
1 cup dry white wine
1/2 cup water
1/2 cup vegetable oil
3 tbsp. melted butter
1 tbsp. salt
Pinch of pepper
Wash the leg of lamb thoroughly.
Slit the lamb in 4 places and place a garlic clove in each slit, season with salt and pepper.
Combine the melted butter and lemon juice and brush over the lamb. Place in a roasting pan with a lid. Add white wine, onion and water. Cover and bake at 325 degrees F for 2 hours.
Remove the lid and increase heat to 375 degrees. Cook for an additional hour, basting every 15 minutes.
Transfer lamb to platter and keep warm.
In a skillet, heat vegetable oil to sizzling and fry the potatoes until golden brown.
Skim fat from the meat pan and add the potatoes to the meat drippings. Place into a baking dish and bake uncovered for 30 minutes or until cooked through.
Serve sliced lamb and potatoes on platter garnished with a mint sprig if desired.
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Sauce:
2 pounds tomatillos
1 tbsp. vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4 oz.) can diced green chiles, drained
1 tsp. ground cumin
1 1/2 tsp sugar
1/2 tsp. salt
1 1/4 cups chicken broth
1/2 cup whipping cream
For Enchiladas:
12 (6 inch) flour tortillas
2 tbsp. vegetable oil
3 cups cooked chicken, diced
1 1/2 cups grated cheddar cheese
1 1/2 cups grated Monterey Jack
1/2 cup finely chopped onion
12 tsp. salt
To make sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and/or dirt. Broil the tomatillos on a foil lined baking sheet 1 to 2 inches from the heat. Turning them once, untill they are softenec and slightly charred. About 7 to 9 minutes
Heat the oil in a large skillet over medium heat. Add the white onions and saute untill golden brown.
Transfer the tomatillos to a blender and add the sauteed onions, cilantro, green chilis, cumin, sugar and salt and puree untill smooth.
Return the tomitillo sauce to the skillet and cook it over medium heat untill thickened, stirring frequently to prevent sticking. Add the broth and cream and continue cooking ntill the sauce is slightly thickened and not watery, about 5 to 8 minutes.
To Make the enchiladas:
brush both sides of the tortillas lightly with oil and lay them on a cookie sheet i stack of 2. Heat them in an oven at 375F untill they are soft and pliable.
In a large bowl, combine the chicken, half of the cheddar and monterey cheeses, chopped onion and salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine ingredients.
Spread a 1/3 of the remaining sauce unto the bottom of a 9x13 inch baking dish. Place 1/4 cup of the chicken mixture in the center of a totrila and roll. place the seam side of the tortilla seam side sown in the baking dish. Repeat with the other trotillas. Pour the rest of the sauce over the to of all of the tortillas. Sprinkle remaining cheese over the top and bake 20-30 minutes.
Let stand 2-3 minutes and serve.
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1 1/2 to 2 lb Salmon
1/3 c Soy sauce
1/3 c Brown sugar
1/3 c Water
1/4 c Vegetable oil
Lemon pepper to taste
Garlic powder to taste
Salt to taste
Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large, resealable plastic bag with soy sauce mixture, seal bag and turn to coat the fish. Set the bag of marinade into a bowl (in case it leaks) and refrigerate for at least 2 hours.
Preheat grill to medium heat.
Lightly oil grill grate. Place salmon on preheated grill and discard marinade. Cook salmon for 6 to 8 minutes per side, (careful to turn only once so the fish doesn't fall apart), or until the fish is opaque and flakes easily with a fork. Enjoy!
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8 oz. small to medium sized pasta, cooked as directed on package and drained.
2 tbsp. butter
1/2 cup diced celery
1/2 cup sliced green onions
8 to 12 oz. cooked and drained ham, about 2 cups
2 tbsp. flour
2 cups of milk or half-and-half
1/2 tsp. salt
dash nutmeg
1/8 tsp. ground black pepper
8 oz. shredded cheddar cheese
2 oz. shredded parmesan cheese
1/2 cup coarse soft bread crumbs
1 tbsp. melted butter
Cook the pasta as directed, drain and rinse. Heat oven to 350 degrees. Grease a 2- 2 1/2 quart casserole baking dish.
In a large skillet, melt butter over medium-low heat. Add celery and cook until softened. Add green onions and ham; cook for 1 minute longer. Stir in flour until blended. Add milk, salt, nutmeg and pepper. Cook, stirring until thickened. Add the Swiss Cheese. Set aside 1/4 of the parmesan cheese for topping and add the remaining parmesan cheese to the sauce,as well as the swiss cheese, stirring until melted and smooth. Add the drained pasta and stir, blending well. Spoon into a prepared baking dish.
Combine bread crumbs with the melted butter and remaining 1/4 cup of parmesan. Sprinkle the bread crumb mixture over the top. Sprinkle over the casserole.
Bake for 25 to 30 minutes, until bubbly and lightly browned.
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2 lb Chicken breasts
1/3 cup Olive Oil
1/2 cup Balsamic vinegar
2 T Dried parsley
3 t Dried rosemary
1 t Dried thyme
1 t Dried sage
3 Cloves fresh garlic, minced
Salt & pepper
In a large non-porous (preferably glass) bowl, combine the olive oil, balsamic vinegar, parsley, rosemary, thyme, sage and garlic and stir until well blended.
Salt and pepper both sides of your chicken breast and put into the bowl of marinade. Gently coat the chicken in the marinade. Cover the dish and refrigerate at least 2 hours (up to 24hrs).
Preheat grill to medium high heat or set oven to broil.
Remove chicken from dish and discard marinade. Grill or broil for 5 to 6 minutes on each side until the chicken is cooked through and no longer pink inside.
This marinade is wonderful on chicken breasts too, which are perfect to slice and put on your salad.
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Tamale Filling:
1 1/4 lb. pork loin
1 large onion, halved
1 clove garlic
4 dried Chile pods
2 cups water
1 1/2 tsp. salt
Tamale Dough:
2 cups Masa Harina
1 (10.5 oz.) can beef broth
1 tsp. baking powder
1/2 tsp. salt
2/3 cup lard
1 (8oz.) package dried corn husks
1 cup sour cream
Place pork into a stock pot or dutch oven with onion and garlic, add enough water to cover pork. Bring to a boil then reduce heat to low and simmer until the meat is cooked thoroughly, about 2 hours
Use rubber gloves to remove stems and seeds from chile pods. Place chiles in saucepan with 2 cups of water. Simmer uncovered to 20 minutes, then remove from heat to cool. Transfer the chiles and water to a blender and blend until smooth. Strain the mixture, stir in salt and set aside.
Shred the cooked meat and mix in 1 cup of the chile sauce.
Soak the corn husks in a bowl of warm water. In a large bowl, beat the lard with a tablespoon of the broth until fluffy. Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
Spread to dough out over the corn husks to 1/4 to 1/2 inch thickness. Place on tablespoon of the meat filling into the center. Fold the sides of the husks in toward the center and place in a steamer. Steam for 1 hour.
Remove tamales from husks and drizzle remaining chile sauce over. Top with sour cream. For a creamier sauce, mix the sour cream directly into the chile sauce.
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2 T Oil
1 1/2 lb Trimmed boneless beef round roast, cut into 3/4-inch thick chunks
2 T Flour
1 Large onion, coarsely chopped
1 can Beef broth (14.5 oz)
1 can Stewed tomatoes, undrained (14.5 oz)
1 env. Garlic & Herb Dressing Mix
3 Medium potatoes, cut into 3/4-inch chunks
3 Medium carrots, cut into 1/2 pieces
3 c Hot cooked noodles
Heat oil in 5-quart sauce pot on medium-high heat. Coat meat with flour. Add to sauce pot with onion; cook and stir until browned. Stir in broth, tomatoes and dressing mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 30 minutes. Add potatoes and carrots; cover. Simmer an additional 30 minutes. Remove cover; simmer 15 minutes or until meat is tender and sauce is thickened, stirring occasionally. Serve over noodles.
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12 oz. Yokes fresh sausage
8 oz. shrimp
1 oz. extra virgin olive oil
1 & 1 1/2 tbsp. garlic
1 medium onion, large cut
2 medium green peppers, large cut
1 cup celery, large cut
2 28 oz can diced tomatoes or 4 cups fresh diced tomatoes
1 -49oz can chicken broth
2 bay leaves
1 tsp. cayenne pepper
1- 14 oz. box long grain rice
Saute' onions, garlic, peppers and celery in oil.
Add sausage and continue to saute'. Add tomatoes, chicken stock, bay leaves, cayenne pepper and simmer on low for 30 minutes. Add rice and cook until tender. Add shrimp and cook an additional 4-minutes.
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1 lb Super lean ground beef
1 Green pepper, chopped
1 Red pepper, chopped
1 jar Chunky Salsa (16 oz)
1 can Diced tomatoes, undrained (14.5 oz)
1 pkg Frozen corn, thawed (10 oz)
12 Corn tortillas (6 inch)
1 1/2 c Sharp cheddar cheese, divided
PREHEAT oven to 375 Degrees F. Brown meat with peppers in large skillet; drain. Return to skillet. Stir in salsa, tomatoes and corn; bring to boil.
SPOON 1 cup of the meat mixture into 13x9-inch baking dish; top with 6 tortillas, overlapping as necessary. Cover with half each of the remaining meat mixture and cheese; top with remaining tortillas and meat mixture. Cover with foil.
BAKE 25 to 30 min. or until heated through. Sprinkle with remaining cheese. Let stand 5 min. or until cheese is melted.
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1- 3/4 lb. salmon fillet per person (skinned)
2 tbsp. soy sauce
1 garlic clove, minced
2 tsp. fresh lemon juice
1 tsp. sugar
4 tsp. coarsely ground black pepper
2 tbsp. olive oil
In a resealable plastic bag, combine the soy sauce, garlic, lemon juice and sugar. Add Salmon and marinate in sealed bag in refrigerator for at least 30 minutes.
Remove salmon from marinade and discard unused sauce. Pat dry and press 2 tsp. of the pepper onto each piece of salmon, coating it thoroughly.
In a heavy skillet heat the oil over moderately high heat until it is hot but not smoking. Cook salmon on both sides for approximately 2 minutes or until flaky.
Transfer the salmon with a slotted spoon to paper towels to absorb any excess oil.
Serve with Rice and vegetables and fresh lemon wedges to garnish!
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Vegan Burger patties
Taco Shells
1 pkg. taco seasoning
1 tbsp. oil
lettuce, shredded
tomato, diced
onions, diced
peppers, diced
avocado, peeled and sliced
salsa
sour cream
Crumble vegan burger patties into a saute pan and cook with oil. Add taco seasoning as directed.
Fill taco shells with seasoned mixture and place on a baking sheet lined with foil and bake in a 350 degree F oven for 5 minutes.
Top tacos with enough of your favorite taco fixings to fill shell and enjoy!.
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4 small boneless skinless chicken breasts halves (1 lb.)
1 red onion, cut in half and then sliced
1 zucchini, chopped
1/4 cup Italian dressing and marinade
1/2 cup halved or grape cherry tomatoes
1/2 cup pitted black olives
1 cup shredded mozzarella cheese
Heat large nonstick skillet sprayed with non-stick cooking spray on medium-high heat. Add chicken; cover skillet with lid and cook 5 to 7 minutes on each side. Add zucchini after the first 5 minutes.
Add dressing, tomatoes and olives; cover. Cook until heated thoroughly. Stir sauce and then top chicken with cheese. Cover and cook until cheese melts.
Tip: Serve with rice and or pita bread
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3 cups rotini pasta, uncooked
2 jars (16 oz. each) chunky salsa
2 cups shredded cheddar cheese, divided
1 cup cottage cheese
1 can ( 16 oz. ) black beans, rinsed and drained
1 pkg. (10 oz.) frozen whole kernel corn, thawed and drained
1/4 cup fresh cilantro, chopped
Preheat oven to 375 degrees F.
Cook rotini pasta as directed on package, drain.
Mix rotini pasta, salsa, 1 cup of the cheddar cheese, cottage cheese, beans and corn. Spoon into a 13x9 inch baking pan, sprayed with non-stick cooking spray; sprinkle with remaining cup of cheddar cheese.
Bake for 20 minutes or until thoroughly heated. Top with chopped cilantro and serve.
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Courtesy of Washington Fruit Commission
2 tbsp. flour
1 tsp. curry powder
1 tsp. garlic salt
1/4 tsp. ground pepper
1 1/4 pounds of pork tenderloin, sliced t 3/4 inch thick
1 tbsp. vegetable oil
2 tbsp. chopped shallots or onion
1/2 tsp. salt
1/4 cup each of: dry sherry and water
2 fresh Washington nectarines, cut into 8ths
Combine flour, curry powder, garlic salt and pepper; mix well. Dip pork pieces into flour mixture to cover all surfaces and shake off excess. Brown both sides of each slice in oven-safe non-stick skillet.
Remove from skillet. Saute shallots or onion until softened; stir in sherry and water, bring to a boil. Stir in nectarines and return pork to pan. Bake at 375 degrees F about 12 minutes or until pork in cooked and juices run clear. Remove from oven and stir gently to coat all pieces with sauce.
Serving tip: Serve with mashed potatoes, cooked rice or noodles and cooked green vegetables.
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Courtesy of Washington Fruit Commission
2 tbsp. flour
1 tsp. curry powder
1 tsp. garlic salt
1/4 tsp. ground pepper
1 1/4 pounds of pork tenderloin, sliced t 3/4 inch thick
1 tbsp. vegetable oil
2 tbsp. chopped shallots or onion
1/2 tsp. salt
1/4 cup each of: dry sherry and water
2 fresh Washington nectarines, cut into 8ths
Combine flour, curry powder, garlic salt and pepper; mix well. Dip pork pieces into flour mixture to cover all surfaces and shake off excess. Brown both sides of each slice in oven-safe non-stick skillet.
Remove from skillet. Saute shallots or onion until softened; stir in sherry and water, bring to a boil. Stir in nectarines and return pork to pan. Bake at 375 degrees F about 12 minutes or until pork in cooked and juices run clear. Remove from oven and stir gently to coat all pieces with sauce.
Serving tip: Serve with mashed potatoes, cooked rice or noodles and cooked green vegetables.
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1 can Pineapple chucks with juice, drained, reserving juice (8.25 oz)
1/4 c Soy sauce
4 lb Pork Riblets
1 packet Shake N' Bake Original Pork Seasoned Coating Mix
PREHEAT oven to 350 Degrees F. Combine juice and soy sauce in large bowl. Add ribs; turn over to evenly coat both sides with juice mixture.
SPRINKLE coating mix onto ribs; toss to coat. Place ribs in single layer in shallow foil-lined baking pans; top with the pineapple chunks.
BAKE 45 minutes or until ribs are cooked through.
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1 lb Well-trimmed boneless beef sirloin steak
1/2 c Kraft Light Catalina dressing, divided
1/2 t Pepper
1 Onion, chopped
3 c Small broccoli florets
1 1/2 c Very thinly sliced carrots (4 large carrots)
1 1/2 c Instant brown rice, uncooked
Place steak in a resealable plastic bag. Pour 1/4 cup of the dressing over steak; refrigerate at least 30 minutes to marinate.
Preheat oven to 400F. Spray large nonstick skillet with cooking spray; heat on medium-high heat until hot. Place onions around steak. Cook 3 minutes or until bottom of steak is well browned. Turn steak over; turn off heat. Combine broccoli, carrots, and remaining 1/4 cup dressing; mix with onions. Wrap handle of skillet in heavy-duty foil. Place skillet in oven.
Bake 18-20 minutes or until steak is cooked to medium doneness (160F). Meanwhile, prepare rice as directed on package. Cut steak across the grain into thin slices; transfer to serving plates. Spoon vegetable mixture over steak, serve with rice.
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4 lb Pork ribs ribs
1 c Ketchup
Salt and pepper, to taste
1/4 c Worcestershire sauce
1 1/2 c Cherry cola soft drink
1/4 c Vinegar
2 t Paprika
2 t Chili powder
1 medium onion, finely chopped
Cut ribs into serving-size pieces and place on grill over grey-white coals. Slowly cook 1 to 1 1/4 hours, turning often.
Combine remaining ingredients in a saucepan and simmer 10-15 minutes. Brush ribs generously with sauce and continue to cook, about 30 minutes, basting and turning often.
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2 garlic cloves, chopped
1 tsp. sage
1 tsp. rosemary
1 tsp. salt
Ground black pepper to taste
2 tsp. butter
1 tsp. of olive oil
4 one inch thick pork chops
3/4 cup dry white wine
Combine the garlic, sage, rosemary, salt and pepper
Press a little of this mixture firmly into both sides of each of the pork chops.
In a heavy skillet, melt the butter and the olive oil.
Brown the pork chops on both sides, using tongs carefully. Remove and pour off all but a small amount of fat from the pan. Add 2/3 of the dry white wine and bring to a boil.
Return the pork chops to the pan.
Cover and reduce heat and simmer until the chops are tender when pressed with tip of a knife. (approximately 25-30 minutes)
Once ready to serve, remove the pork chops to a heated plate. Add the remaining 1/3 of the wine to the skillet and boil down to a syrupy glaze.
Pour the glaze over the pork chops and serve.
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4 Boneless pork sirloin chops, 3/4-inch thick
1/4 t Coarsely ground black pepper
1/4 c Apple juice
2 T Apple jelly
2 T Dijon-style mustard
Heat nonstick skillet over medium-high heat. Brush chops lightly with vegetable oil. Season on both sides with pepper. Brown one side of chop, turn.
In a small bowl stir together apple juice, jelly and mustard; add to skillet. Reduce heat to low; cover and cook for 8-10 minutes. Remove chops from skillet.
Cook sauce for 2-4 minutes or until it thickens slightly, stirring often. Great served with rice or potatoes and peas or broccoli spears. Makes 4 servings.
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1/2 c Kraft Original Barbecue Sauce
1/2 c Pineapple juice
2 t Grated ginger root
2 t Minced fresh garlic
5 lb Pork shoulder
3/4 c A.1. Original Steak Sauce
20 Hamburger buns, partially split
PREHEAT grill to medium heat. Combine barbecue sauce, pineapple juice, ginger root and garlic. Place pork in disposable baking pan. Pour barbecue sauce mixture over pork. Let stand at room temperature 20 minutes.
PLACE pan on grate of grill; cover with lid of grill. Cook 3 to 3-1/2 hours or until pork is cooked through. Remove from grill; cover with foil. Let stand 10 minutes.
SHRED or pull pork into shreds with 2 forks or your fingers. Add steak sauce; mix lightly. Serve in buns.
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1 tbsp. extra virgin olive oil
1 cup uncooked chicken, cubed (about
1 chicken breast)
1/2 cup chopped onion
1 cup water
1 medium potato, peeled and cut into cubes
1 package country gravy mix
2 cups milk
1 cup whole kernel corn
1 bay leaf *optional
In a large saucepan, heat oil over medium-high heat. Add chicken and onion, saute' 3 minutes. Add water and potato cubes. Bring to boil. Reduce heat and simmer for 5 minutes or until potatoes are tender.
Blend gravy mix and milk. Add gravy mixture and remaining ingredients to saucepan. Bring to boil. Reduce heat, cover and simmer for another 10 minutes, stirring occasionally. Remove bay leaf before serving.
tip: if desired substitute 2 cans (6 ounces each) of chopped clams for chicken and delete water for an easy home made clam chowder!
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2 racks of lamb, fat rimmed off
2 large garlic cloves, crushed
2 tbsp. Dijon mustard
2 tbsp. soy sauce
2 tbsp. extra virgin olive oil
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp ground ginger
freshly ground pepper to taste
Whisk together the crushed garlic, mustard, soy sauce, olive oil, garlic, rosemary, thyme, marjoram and ginger
Paste the marinade over the lamb racks. Place the lamb racks in the roasting pan and allow to marinate at room temperature for about 1 hour and 30 minutes.
When ready, preheat oven to 400 degrees F. Roast the lamb for 30 minutes. Let the racks cool for several minutes, carve and then serve.
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4-6 pound trimmed ribeye roast
1 tbsp. vegetable oil
2-3 tsp. cracked pepper
Salt crust:
1 box coarse kosher salt
1 1/4 cup water
Heat oven to 450F. Line shallow roasting pan with heavy duty foil. Combine salt crust ingredients; mix well. (mixture may appear dry, but do not add additional water)
In roasting pan, pat 1 1/2 cups salt mixture into a rectangular shape about 1/2 inch larger than the size of the roast.
Brush roast with oil; press pepper evenly unto surface. Insert oven proof meat thermometer into the thickest part of roast, not resting in fat; center roast on salt layer.
Starting at the base of the roast, pack remaining salt mixture onto the sides and top to encase the roast in salt. (occasionally, some salt mixture will fall off exposing small areas of the roast. This will not effect cooking)
Roast in 425F oven approximately 1 to 2 hours for rare to medium rare.
2 to 2 1/2 hours for medium doneness-add 20 minutes to each pound for well done.
When roast is to proper temperature remove from oven and let stand 15 minutes. Brush off excess salt before slicing roast. Serve with horseradish and au jus for dipping if desired.
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2 c Instant white rice, uncooked
1/4 c Zesty Italian Dressing
1 lb Pork sirloin, cut into thin strips
1 Red pepper, cut into thin strips
8 oz Sugar snap peas
3 Green onions, diagonally sliced
2 T Soy sauce
1 t Cornstarch
1/2 t Ground ginger
COOK rice as directed on package.
MEANWHILE, heat dressing in large skillet on medium-high heat. Add meat; cook and stir 2 min. Add peppers and peas; cook 3 min., stirring frequently. Add onions; cook and stir 1 min.
MIX soy sauce, cornstarch and ginger until well blended. Add to meat mixture in skillet; cook 1 min. or until sauce thickens, stirring frequently. Serve over the rice.
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Sauce:
1/4 cup steak sauce
2 tbsp. packed brown sugar
2 tbsp. lime juice
1/4 tsp. ground red pepper
Beef:
4 boneless petite sirloin steaks cut
1 inch thick (approx. 1-1 1/2 lbs.)
Combine all sauce ingredients and reserve 2 tbsp. for basting.
Marinate steaks in sauce in refrigerator for 10 minutes.
Remove steaks; discard marinade. Place steaks on grill or grill pan over medium heat.
Grill uncovered 16 to 20 minutes for medium rare to medium temperature. Turn occasionally . Brush with reserved marinade on both sides during last 2 minutes of cooking time. Season with salt and pepper as desired.
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1 lb. medium sized, peeled and deviened shrimp
3 tbsp. real butter
8 oz. sliced mushrooms
3 medium garlic cloves
1/2 tsp. dried rosemary, crumbled
salt to taste
4 oz. dried linguine
2 oz. Bel Paese cheese, cut into small cubes. (if unable to find Bel Paese cheese, you can substitute garlic & herb Alouette cheese)
1/4 cup chopped fresh parsley
Melt butter in a heavy, large skillet over medium low heat. Add garlic and mushrooms and a generous amount of fresh grated coarse black pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes. Add shrimp and cook until they are starting to turn pink. Add cream. Add cream and cook untill sauce thickens slightly, about 3 minutes. Season with salt
Meanwhile, cook pasta in a large pot pf boiling salted water. Add oil to water to keep pasta from sticking together. Drain well.
Add Pasta and cheese to sauce and stir until cheese melts.Transfer to plates. Sprinkle with parsley and serve.
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Filling:
1 1/2 cups frozen corn kennels
2 tbsp. butter
1 large onion, chopped
1 stalk celery, chopped
1 1/4 pounds ground beef
1 clove garlic, minced
2 tbsp. flour
1 cup beef broth
1 cup diced tomatoes (canned works best)
1 tsp. dried thyme
1 1/2 tsp. worcestershire sauce
Salt and pepper to taste
Mashed Potato Topping:
6 cups peeled and chopped potatoes
2 tsp. salt, plus salt to taste
4 tbsp. butter
1/2 cup sour cream
1/4 to 1/2 cup milk
1 to 1 1/2 cups grated white cheddar cheese
paprika
Cook the corn according to package directions.
Start the potatoes for the topping. Put them in a large pot with enough water to cover them a couple of inches. Add about 2 tsp. salt and bring to boil. Cook uncovered on high heat for approximately 13 minutes, or until tender.
While the potatoes are cooking...
Melt butter in a large skillet over medium heat.
Saute the onion and celery stirring often, until soft.
Add the ground beef to the pan, breaking it up with a wooden spoon. Continue until beef is thoroughly cooked. Drain off excess fat. Return to skillet and reduce heat to medium low. heat.
Stir in garlic and flour to mixture. Stir in beef broth then the canned tomatoes, then the fresh herbs , reserved corn and worchestershire sauce. Gently simmer for several minutes, partially covered, salt and pepper to taste. Transfer into large buttered casserole dish.
When Potatoes are done:
Drain all excess moisture and add sour cream and butter. Wait several minutes before mashing to allow ingredients to match temperatures to ensure thorough blending. Partially mash by hand and then switch to electric mixture. Continue to mash at medium speed for another 2 minutes, careful not to over mix.
Evenly spread potatoes over the beef mixture and sprinkle lightly with cheese and paprika. (wash your hands to prevent getting spice in your eyes.)
Place on center rack of oven and bake for 20 minutes or until top is golden brown. Let rest for several minutes before serving!
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1 lb. pork tenderloin, cut into thin slices
1 cup sliced carrots
1/2 cup Asian toasted sesame dressing
1/3 cup BBQ sauce
1 cup snow peas
1/4 cup peanuts
Heat large non-stick skillet on medium-high heat. Add pork and carrots; cook 5 min, stirring occasionally.
Stir in dressing and BBQ sauce; cook additional 5 minutes or until the carrots are crisp tender. Add snow peas and heat thoroughly. Top with peanuts. Serve with noodles or rice.
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4 boneless pork sirloin chops
1/4 tsp. coarsely ground black pepper
1/4 cup apple juice
2 tbsp. apple jelly
2 tbsp. dijon-style mustard
Heat nonstick skillet over medium-high heat. Brush chops lightly with vegetable oil. Season on both sides with pepper. Brown one side of chop and then turn.
In a small bowl stir together apple juice, jelly and mustard; add to skillet.
Cook sauce for 2-4 minutes or untill it thickens, slightly stirring often. Great served with rice or potatoes and peas or broccoli spears.
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3-4 Boneless chicken breast halves, cut in 1-inch pieces or strips
3 T Butter
3 Leeks, white part, cleaned and thinly sliced
8 oz Sliced mushrooms
1 Clove garlic, minced
1 c Chicken broth
1/2 c Dry white wine
1 can Diced tomatoes (14.5 oz)
1 jar Artichokes, drained and cut up (~15 oz)
1 can Sliced black olives (3-4 oz)
1/2 t Dried leaf basil
1/2 t Salt, or to taste
1/4 t Pepper
Heat butter in a large skillet over medium heat. Add the chicken and leeks; saute until leeks are tender, stirring frequently. Add mushrooms and saute for about 3 minutes longer. Add the garlic and saute for 1 minute longer. Add the broth and wine; simmer briskly for about 7 to 10 minutes, or until reduced by about half. Add tomatoes and remaining ingredients; bring to a boil. Reduce heat and simmer for a minute or two longer.
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1 Boston-cut pork roast (3 lb)
18 oz Barbecue sauce
Juice from 1 medium orange
1/2 c Mayonnaise
12 Sandwich rolls, split, toasted
Place meat in slow cooker; top with barbecue sauce and orange juice. Cover with lid.
Cook on LOW for 8-10 hours (or on HIGH for 4-6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Return meat to slow cooker; stir until meat is evenly coated with the barbecue sauce mixture.
Spread mayo on cut sides of rolls. Fill rolls evenly with meat mixture.
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1/3 c A.1. Original Steak Sauce
2 T Prepared Horseradish
2 t Ground cumin
1 t Minced garlic
2 Beef ribeye steaks (8 oz. each) 3/4 inch thick
PREHEAT: grill to medium-high heat. Mix steak sauce, horseradish, cumin and garlic.
GRILL: steaks 4 min. on each side or until cooked through, brushing generously with the steak sauce mixture.
CUT: each steak in half to serve.
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Courtesy of the "Taste of Home" Cooking School
1/4 cup flour
1 Large size oven bag
1-1/2 cups BBQ sauce
1 Medium Onion, cut into wedges
2 tsp. chili powder
1 tsp. ground mustard
1/4 tsp. garlic powder
1/4 ground red pepper
3 pounds pork spareribs, fat trimmed off
Shake flour in Oven bag; place 13"x 9"x2" or larger baking pan, at least 2 inches deep.
Add BBQ sauce, onion and spices to oven bag. Squeeze bag to blend in flour. Place ribs in bag. Turn bag to coat ribs with sauce. Arrange ribs in an even layer in bag.
Close oven bag with tie, cut 6 1/2 slits into top. Tuck in ends of bag into pan. Bake at 325 degrees F for 1-1/2 hours or until ribs are tender. When ready carefully remove ribs from bag and serve immediately.
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4 large Portobello mushrooms (about 1 lb.) cleaned
1/4 Light Italian Dressing, divided
1/4 cup chopped red pepper
2 cloves garlic, minced
2 bags (10 oz. each) fresh spinach
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees F.
Twist or cut off stems from mushrooms , chop and set aside. Use a spoon or sharp knife to remove gills from mushroom cap, discard gills. Brush 1 tsp. of the dressing onto the rounded side of the mushroom cap; place rounded side down in foil-lined baking pan.
Heat remaining 3 tbsp. dressing over medium high heat. Add chopped mushroom stems, red pepper and garlic and cook for 2 minutes, constantly stirring. Add spinach and reduce heat to medium-low. Cover and simmer for 4 minutes or until spinach is wilted.
Spoon evenly over mushroom caps, sprinkle with cheese and bake 18 to 20 minutes or until mushrooms or tender.
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Sauce:
1/2 c Prepared chunky salsa1/4 c Ketchup2 T Packed brown sugar1 T Dijon-style mustard
Beef:
4 Boneless Petite Sirloin Steaks, cut 1 inch thick; about 1 1/2 pounds.
Combine sauce ingredients in a small bowl, remove and reserve 1/2 cup.
Place beef steaks on grill over medium, ash-covered coals or medium heat.
Grill steaks uncovered, 18 to 22 minutes for medium-rare to medium doneness, turning occasionally. Brush both sides with remaining sauce during last 5 minutes. Serve with reserved sauce. Makes 4 servings. Recipe courtesy of the Beef Council.
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1 pkg. (14 oz.) macaroni and cheese dinner
1 Lb. ground beef
1 pkg. taco seasoning
3/4 cup sour cream
1-1/2 cups cheddar cheese, shredded
1 cup thick salsa
Heat oven to 400 degrees F. Prepare macaroni and cheese dinner according to package directions. Meanwhile, cook ground beef and add taco seasoning as directed on packaging.
Add sour cream to macaroni and cheese dinner and spoon one half of the macaroni mixture into an 8 inch baking dish. Top with meat mixture. Add remaining macaroni mixture and sprinkle 1 cup of the cheddar cheese over the top.
Cover with foil and bake for 15 minutes.
Remove foil and top with salsa and remaining cheese. Bake uncovered for an additional 5 minutes or until cheese is melted.
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1-1 1/2 cups penne pasta
1 pkg. (9 oz.) Spinach leaves
1 lb. boneless, skinless chicken cut into bite-size pieces.
1 tsp. dried basil leaves
1 Jar (14 oz.)
1 Can (14 oz) diced tomatoes, drained
2 oz. Cream cheese
1 Cup shredded mozzarella cheese
2 tbsp. Parmesan cheese, grated
Heat oven to 375F.
Cook pasta as directed on package, adding spinach leaves for the last 1 minute.
Cook and stir chicken and dried basil in a large non-stick skillet on medium-high heat for 3 minutes. Add spaghetti sauce and tomatoes. Bring to boil. Simmer 5 minutes and stir in cream cheese.
Drain pasta and spinach leaves and return to pan
Stir in chicken mixture and 1/2 cup mozzarella.
After mixed thoroughly spoon into 9 inch baking dish.
Bake 20 minutes.
Sprinkle remaining cheeses and bake for an additional 3 min.
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6 cups veggie broth
1/8 cup canola oil
1 small onion, minced
1 1/2 cups pearl barley, about 1 pound
(use Arborio rice for a gluten-free dish)
1/2 cup dry white wine
1/4 cup ricotta cheese
1/4 cup crumbled goat cheese (about 2 ounces)
Basil Pesto:
2 cups fresh basil leaves
1/2 cup pine nuts, roasted
3 garlic cloves
1/ 2 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
Freshly ground black pepper
1 cup sun-dried tomatoes
6 springs fresh basil
For risotto: Bring vegetable broth to simmer. In a separate large saucepan on an adjacent burner, heat the oil and saute onion until translucent. Add barley (or rice) and lightly saute to toast the barley. Add wine and stir for about 2 minutes until it is absorbed. Begin slowly adding broth, 1 ladle at a time, to the barley pan, stirring as you go. The friction of the stirring will bring out the starch in the barley. As the mixture absorbs the broth ladle more broth into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until the barley is soft and creamy. stir in ricotta to add to the creaminess, then crumble the goat cheese. (to add cohesiveness), stir, cover and set aside.
For the pesto: Place basil in food processor, add pine nuts and garlic and then pulse until chopped. Scrape into a bowl. Add Parmesan and stir in oil to form a thick smooth paste. Add black pepper, to taste.
Preheat oven to 350 degrees F.
Spread half of the barley (or rice) mixture over the bottom of a lasagna or casserole dish. Top with one half of the sun-dried tomatoes and then with one half of the basil pesto. Repeat for a second layer. Bake uncovered with foil for 25 minutes, then remove foil and continue to bake for 5 minutes to let top layer of pesto to become toasted. Remove from oven and let rest for 10 minutes. Serve garnished with fresh basil springs.
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