muenster-bacon stuffed chicken breast

Ingredients

• Servings: 3
• 6 slices bacon
• 1 cup dry bread crumbs
• 1 tablespoon dried parsley
• 2 teaspoons seasoning (such as emeril's essence™)
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 2 large eggs
• 1 tablespoon hot pepper sauce
• 3 slices muenster cheese
• 3 (6 ounce) skinless, boneless chicken breast halves
• 3 slices provolone cheese

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). place bacon in a large, deep, cast iron skillet. cook over medium high heat until evenly brown, then crumble and set aside, reserving the bacon fat in the skillet.
• meanwhile, stir together the bread crumbs, parsley, seasoning, salt, garlic powder, onion powder, paprika, and black pepper in a shallow dish. whisk together the egg and hot pepper sauce in a separate bowl, and set aside.
• cut a pocket into the side of the chicken breasts using a thin bladed knife. stuff each breast with a slice of muenster cheese, and 1/4 of the crumbled bacon; reserve the remaining bacon for later. secure the chicken breast pockets with a toothpick or skewer, then dip into the egg mixture, letting excess egg drip off before pressing into the bread crumb mixture.
• reheat the bacon fat in the cast iron skillet over medium heat. once hot, add the chicken breasts, and cook until golden brown on one side (about 2 minutes), then turn the breasts over, and place the skillet into the preheated oven. bake until the chicken is no longer pink in the center, and registers 165 degrees f ( 75 degrees c) on a meat thermometer, 20 to 25 minutes.
• when the chicken has cooked, top each piece with a slice of provolone cheese, and sprinkle with the remaining bacon. return to the oven, and cook until the cheese has melted, about 1 minute more.

minute steaks with barbeque butter sauce

Ingredients

• Servings: 2
• 2 (5 ounce) boneless sirloin steaks
• salt and freshly ground black pepper to taste
• 1/2 cup beef broth
• 1 1/2 tablespoons barbeque sauce
• 1 dash hot pepper sauce
• freshly ground black pepper
• 1 teaspoon cold butter, or more to taste
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 2 mins Ready Time: 7 mins


• place each steak between two sheets of heavy plastic (or inside a resealable freezer bag) on a solid, level surface. firmly pound each steak with the smooth side of a meat mallet to a thickness of 1/4-inch. remove steaks from plastic.
• generously season each steak with salt and ground black pepper. set aside.
• combine beef broth, barbeque sauce, hot sauce, and black pepper in a bowl. add chilled butter to broth mixture but do not stir.
• heat oil in a large skillet over high heat until it just begins to smoke, about 1 minute. place each steak in the pan; sear for 45 to 60 seconds on each side. remove steaks from skillet and set them aside to rest.
• pour the broth mixture into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. stir occasionally until butter is melted and incorporated, about 2 minutes.
• spoon broth and butter mixture over steak and serve.

Chicken And Ham Casserole

Ingredients

• Servings: 2
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup cooked, cubed chicken breast meat
• 1/2 cup cooked and cubed ham
• 1/2 cup cooked wide egg noodles
• 1/4 cup chopped celery
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 ounces shredded cheddar cheese
• 1 teaspoon paprika

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• melt butter in a large saucepan over low heat. stir in the flour and heat until bubbly. slowly add the milk, stirring constantly, until mixture is thickened and smooth.
• remove from heat and stir in the chicken, ham, noodles, celery, salt and ground black pepper. transfer this mixture to a 1 1/2 quart casserole dish.
• bake at 400 degrees f (200 degrees c) for 15 minutes. remove from oven, sprinkle with the cheese and top with paprika, as desired. return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

Cashew Chicken Ii

Ingredients

• Servings: 6
• 1/4 cup vegetable oil
• 2 cups diced chicken meat
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 cups chicken broth
• 2 tablespoons soy sauce
• 1 cup chopped celery
• 1 (8 ounce) can bamboo shoots, drained and diced
• 1 (8 ounce) can water chestnuts, drained and diced
• 1/3 cup cornstarch
• 1/2 cup cold water
• 1 cup cashews

Recipe

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


• heat oil in a large skillet over medium high heat. saute chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. cover skillet, reduce heat to low and simmer for 5 minutes.
• beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. sprinkle with cashews and serve.

roasted turkey legs

Ingredients

• Servings: 3
• 3 stalks celery stalks, cut in thirds
• 3 turkey legs
• 6 tablespoons butter
• salt to taste
• 1/2 cup water, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• preheat the oven to 350 degrees f (175 degrees c). rinse the turkey legs and pat dry.
• stand the turkey legs upright (as if the turkey were standing). press a knife downward into the deep tissue, creating 2 or 3 long pockets. press a piece of celery into each opening. pull back the skin on the legs, rub with butter, and season with a little salt. put the skin back into place, rub with more butter, and season lightly with salt. lay the legs in a roasting pan.
• roast uncovered for 1 1/2 to 2 hours, until the legs are golden brown and the internal temperature is 180 degrees f (82 degrees c) when taken with a meat thermometer. add more water if needed while roasting, and baste occasionally with the juices or butter.

chicken chilaquiles

Ingredients

• Servings: 8
• 1/4 pound chorizo
• 2 skinless, boneless chicken breast halves, cut into 1-inch cubes
• 1/2 (10 ounce) bag tortilla chips
• 1 cup frozen corn kernels
• 1 (19 ounce) can green enchilada sauce
• 1/2 cup sour cream
• 2 cups shredded monterey jack cheese

Recipe

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


• preheat an oven to 400 degrees f (200 degrees c).
• cook the chorizo in a skillet over medium heat, stirring to break it into tiny pieces. place the raw chicken into the skillet with the chorizo; cook and stir the meats together until the chicken is no longer pink in the center, about 10 minutes.
• spread half of the tortilla chips over the bottom of a casserole dish; top the chips with the cooked chorizo and chicken mixture. sprinkle the corn evenly over the meats and layer the remaining chips over the top. whisk together the green enchilada sauce and sour cream in a mixing bowl; pour over the top of the casserole. top the casserole with the shredded monterey jack cheese.
• bake the chilaquiles in the preheated oven until the casserole is bubbly and the chips begin to brown, 15 to 20 minutes.

slow cooker beef pot roast

Ingredients

• Servings: 8
• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 50 mins


• generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
• heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
• reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
• stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
• slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
• place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
• pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

Garlic Prime Rib

Ingredients

• Servings: 1
• 1 (10 pound) prime rib roast
• 10 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme

Recipe

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

Ready Time: 1 hr 40 mins


• place the roast in a roasting pan with the fatty side up. in a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
• preheat the oven to 500 degrees f (260 degrees c).
• bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees f (165 degrees c), and continue roasting for an additional 60 to 75 minutes. the internal temperature of the roast should be at 135 degrees f (57 degrees c) for medium rare.
• allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Juicy Steak

Ingredients

• Servings: 1
• 1 tablespoon butter
• 1 (1/2 pound) frozen delmonico (rib-eye) steak
• 1 tablespoon worcestershire sauce, or to taste
• 1 teaspoon meat tenderizer
• 1 clove garlic, minced
• salt and black pepper to taste

Recipe

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


• preheat your oven's broiler. spread half of the butter on top of the frozen steak. pour worcestershire sauce over, and sprinkle liberally with meat tenderizer, garlic, salt and pepper.
• place steak on a roasting pan. broil for 6 to 8 minutes, remove steak from the oven, and flip over. spread butter and season just like the other side. return to the broiler, and continue cooking for 6 to 8 minutes, or to desired doneness.

easy slow cooker french dip

Ingredients

• Servings: 9
• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed french onion soup
• 1 (12 fluid ounce) can or bottle
• 6 french rolls
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
• preheat oven to 350 degrees f (175 degrees c).
• split french rolls, and spread with butter. bake 10 minutes, or until heated through.
• slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

prosciutto-wrapped cherry-stuffed chicken breasts

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil
• 1/3 cup dried cherries, chopped
• 1/4 cup plain bread crumbs
• 1 egg yolk
• 1 1/2 tablespoons finely grated parmigiano-reggiano cheese
• 2 teaspoons olive oil
• 1 teaspoon fresh thyme
• 1 teaspoon fresh oregano, minced
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 pinch cayenne pepper
• 2 (6 ounce) skinless, boneless chicken breast halves
• 4 thin slices prosciutto
• 3/4 cup chicken broth
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon butter
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat the oven to 400 degrees f (200 degrees c).
• brush the inside of an oven-proof skillet with vegetable oil. set aside.
• mix cherries, bread crumbs, egg yolk, parmigiano-reggiano cheese, olive oil, thyme, oregano, garlic, salt, black pepper, and cayenne pepper until combined.
• cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.
• open flap and place one butterflied chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. repeat with the other breast.
• place half the stuffing on each chicken breast, place each breast on a piece of plastic wrap and roll into a tight roll, twisting the ends of the plastic wrap to hold create a tight package.
• on a piece of plastic wrap, slightly overlap 2 slices of prosciutto so they are as wide as the rolled chicken breast. unwrap rolled chicken breast and place the breast at one end of the prosciutto. roll prosciutto around the stuffed breast using the plastic to make a tight roll. repeat with the second stuffed breast and remaining 2 slices of prosciutto.
• lay 4 pieces of string on the cutting board, about 1-inch apart. place chicken roll across the strings, and tie each into a knot to keep the chicken from unrolling. repeat for the second stuffed breast.
• place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until the prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove chicken to a plate and loosely cover with aluminum foil.
• drain grease from the pan as desired, leaving juice and browned bits. pour in chicken stock and balsamic vinegar, and bring to a boil over high heat. cook, while scraping the browned bits from the bottom of the pan, until liquid has reduced by half, 5 to 6 minutes. remove from heat, add butter and stir until melted. season with salt and black pepper to taste.
• remove twine from chicken breasts; slice into bite-sized pieces. serve drizzled with pan sauce.

Salsa Chicken Burrito Filling

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (4 ounce) can tomato sauce
• 1/4 cup salsa
• 1 (1.25 ounce) package taco seasoning mix
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• hot sauce to taste

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• place chicken breasts and tomato sauce in a medium saucepan over medium high heat. bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. let simmer for 15 minutes.
• with a fork, start pulling the chicken meat apart into thin strings. keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. add hot sauce to taste and stir together (note: you may need to add a bit of water if the mixture is cooked too high and gets too thick.)

divine summertime chicken sandwich

Ingredients

• Servings: 2
• 4 ounces cream cheese, softened
• 4 teaspoons dried dill weed, divided
• 4 tablespoons minced garlic, divided
• 2 tablespoons butter, softened
• 2 skinless, boneless chicken breast halves
• 1 small tomato, diced
• 1 leaf lettuce
• 4 thick slices french bread

Recipe

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


• in a medium bowl, mix together the cream cheese, 2 teaspoons of dill, and 2 tablespoons of garlic. set aside.
• melt about half of the butter in a skillet over medium heat. season chicken breast halves with remaining garlic and dill. cook for about 8 minutes per side, or until the meat is firm and juices run clear. remove from the pan, and set aside.
• spread the remaining butter one side of the slices of bread, and toast in the skillet until golden. spread the cream cheese the other sides of the bread, and make sandwiches with the chicken breasts, lettuce, and tomato.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

parsley jelly

Ingredients

• Servings: 5
• 2 1/2 cups boiling water
• 10 tablespoons chopped fresh parsley
• 1/4 cup vinegar
• 2 1/2 cups honey
• 1/2 (6 fluid ounce) container liquid pectin

Recipe

• make a strong infusion by pouring the boiling water over the parsley. let stand for 15 minutes. strain out bits of parsley, and reserve liquid in a glass or stainless steel saucepan.
• stir the honey and vinegar into the parsley water. bring to a boil over medium-high heat. add the pectin, and continue to boil, stirring constantly, for 1 minute. remove from heat, and skim off any foam from the top. transfer to sterile jars, and seal in a hot water bath.

Beef And Mushroom Stuffed Peppers

Ingredients

• Servings: 3
• 1 pound ground beef
• 1 cup fresh mushrooms, sliced
• 1/2 white onion, diced
• 2 cups beef gravy
• salt and pepper to taste
• 3 small red bell peppers, halved and seeded
• 3/4 cup shredded monterey jack cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• brown beef in a large skillet over medium-high heat. halfway through browning, add mushrooms and onion. continue cooking until meat is fully browned; drain fat from skillet. stir in enough gravy to bond mixture without making it soupy. season with salt and pepper, and set aside.
• meanwhile, heat a medium saucepan of water until boiling. place peppers in water, and boil for 2 to 3 minutes, until just tender; remove from water. place peppers, hollow side up, in a 9x13 inch baking dish, and fill each with beef mixture.
• bake in preheated oven for 15 to 20 minutes, until bubbling. top with cheese, and bake for an additional 5 to 10 minutes. serve in a small pool of gravy.

Charley's Slow Cooker Mexican Style Meat

Ingredients

• Servings: 12
• 1 (4 pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon garlic powder

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 50 mins


• trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
• transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
• cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

chef john's make-ahead turkey gravy

Ingredients

• Servings: 8
• 1 large onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 2 teaspoons vegetable oil
• 2 large turkey wings
• 2 tablespoons cold water
• 10 cups cold water
• 4 sprigs fresh thyme
• 2 cloves garlic (optional)
• 3 tablespoons butter
• 1/2 cup all-purpose flour
• salt and ground black pepper to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. place turkey wings on top of vegetables
• place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
• transfer turkey wings and vegetables to a large stockpot. place the roasting pan over a stovetop burner on medium heat. pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
• bring turkey wing mixture to a boil. reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. skim off turkey fat throughout the process and set aside 2 tablespoons.
• strain turkey stock and reserve 6 cups of stock; discard all the solids.
• heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. slowly pour in turkey stock, whisking continuously. increase heat to high and simmer until thick and warmed through, about 5 minutes. season with salt, black pepper, and cayenne pepper to taste.

vegan chunky chili

Ingredients

• Servings: 10
• 1/2 cup dry kidney beans, soaked overnight
• 1/2 cup dry white beans, soaked overnight
• 1/2 cup dry brown lentils, soaked overnight
• 6 cups chopped fresh tomatoes
• 6 cups water
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup fresh green beans
• 1/2 cup chopped celery
• 1/4 onion, chopped
• 1/4 red onion, chopped
• 3/4 cup extra firm tofu, drained, crumbled
• salt to taste
• black pepper to taste
• onion powder to taste
• garlic powder to taste
• chili powder to taste

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 16 hrs 20 mins


• drain and rinse kidney beans, white beans and lentils. combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
• meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
• stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. season with salt, pepper, onion powder, garlic powder and chili powder to taste. simmer for 2 to 3 hours, or until desired consistency is reached.

Slow Cooker Beef Stew I

Ingredients

• Servings: 6
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Recipe

Preparation Time: 20 mins Cook Time: 12 hrs

Ready Time: 12 hrs 20 mins


• place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

Ham And Chicken Casserole

Ingredients

• Servings: 2
• 1/2 cup uncooked egg noodles
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup cooked, cubed chicken breast meat
• 1/2 cup cooked, diced ham
• 1/4 cup chopped celery
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 ounces shredded cheddar cheese
• 1 teaspoon paprika

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). lightly grease a medium baking dish.
• bring a saucepan of lightly salted water to a boil. cook egg noodles in boiling water for 6 to 8 minutes, or until al dente. drain.
• melt butter in a saucepan over medium-low heat. mix in flour, heating until bubbly. slowly whisk in milk. cook for 5 minutes, stirring constantly, or until thick and smooth. remove the saucepan from heat. mix in the noodles, chicken, ham, celery, salt, and pepper. spoon the mixture into the prepared baking dish.
• bake for 15 minutes in the preheated oven. sprinkle with cheese and paprika, and continue baking for another 5 minutes. serve hot!

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

Seafood Sandwich

Ingredients

• Servings: 2
• 1 (8 ounce) package imitation crab or lobster meat
• 1/4 cup mayonnaise
• 1 tablespoon finely chopped red onion
• 1 teaspoon lemon juice
• 1/4 teaspoon old bay® seasoning
• 1 tablespoon butter, softened
• 2 hot dog buns

Recipe

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


• in a medium bowl, flake the crabmeat, and mix in mayonnaise, onion, lemon juice and old bay seasoning. cover and refrigerate for 30 minutes to allow the flavors to mingle.
• spread butter on the inside of the hot dog buns, and toast under the broiler. fill buns with the crab salad, and serve.

easy slow cooker french dip

Ingredients

• Servings: 9
• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed french onion soup
• 1 (12 fluid ounce) can or bottle
• 6 french rolls
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
• preheat oven to 350 degrees f (175 degrees c).
• split french rolls, and spread with butter. bake 10 minutes, or until heated through.
• slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

Pumpkin Stew

Ingredients

• Servings: 8
• 2 pounds beef stew meat, cut into 1 inch cubes
• 3 tablespoons vegetable oil, divided
• 1 cup water
• 3 large potatoes, peeled and cubed
• 4 carrots, sliced
• 1 large green bell pepper, chopped
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• 2 tablespoons beef bouillon granules
• 1 sugar pumpkin

Recipe

Preparation Time: 25 mins Cook Time: 4 hrs

Ready Time: 4 hrs 25 mins


• heat 2 tablespoons oil in a large saucepan over medium-high heat. place beef in the saucepan and cook until evenly brown. mix in the water, potatoes, carrots, green bell pepper, garlic, onion, salt and pepper. bring to a boil. reduce heat and simmer approximately 2 hours.
• dissolve the bouillon into the beef mixture. stir in the tomatoes.
• preheat oven to 325 degrees f (165 degrees c).
• cut top off the pumpkin and remove seeds and pulp. place the pumpkin in a heavy baking pan. fill the pumpkin with the beef mixture. brush outside of the pumpkin with remaining oil.
• bake in the preheated oven 2 hours, or until tender. serve the stew from the pumpkin, scraping out some of the pumpkin meat with each serving.

slow cooker beef pot roast

Ingredients

• Servings: 8
• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 50 mins


• generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
• heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
• reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
• stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
• slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
• place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
• pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

Garlic Prime Rib

Ingredients

• Servings: 1
• 1 (10 pound) prime rib roast
• 10 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme

Recipe

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

Ready Time: 1 hr 40 mins


• place the roast in a roasting pan with the fatty side up. in a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
• preheat the oven to 500 degrees f (260 degrees c).
• bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees f (165 degrees c), and continue roasting for an additional 60 to 75 minutes. the internal temperature of the roast should be at 135 degrees f (57 degrees c) for medium rare.
• allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

Salsa Chicken Burrito Filling

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (4 ounce) can tomato sauce
• 1/4 cup salsa
• 1 (1.25 ounce) package taco seasoning mix
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• hot sauce to taste

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• place chicken breasts and tomato sauce in a medium saucepan over medium high heat. bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. let simmer for 15 minutes.
• with a fork, start pulling the chicken meat apart into thin strings. keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. add hot sauce to taste and stir together (note: you may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Grilled Chicken And Herbs

Ingredients

• Servings: 4
• 4 large skinless, boneless chicken breast halves
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

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


• preheat grill for medium heat and lightly oil the grate.
• rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. place chicken breasts into a large resealable plastic bag and pour in olive oil. seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
• grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees f (70 degrees c, about 10 minutes per side.

vegan chunky chili

Ingredients

• Servings: 10
• 1/2 cup dry kidney beans, soaked overnight
• 1/2 cup dry white beans, soaked overnight
• 1/2 cup dry brown lentils, soaked overnight
• 6 cups chopped fresh tomatoes
• 6 cups water
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup fresh green beans
• 1/2 cup chopped celery
• 1/4 onion, chopped
• 1/4 red onion, chopped
• 3/4 cup extra firm tofu, drained, crumbled
• salt to taste
• black pepper to taste
• onion powder to taste
• garlic powder to taste
• chili powder to taste

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 16 hrs 20 mins


• drain and rinse kidney beans, white beans and lentils. combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
• meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
• stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. season with salt, pepper, onion powder, garlic powder and chili powder to taste. simmer for 2 to 3 hours, or until desired consistency is reached.

chicken scallopini

Ingredients

• Servings: 2
• 1 clove garlic, pressed
• 1/4 cup butter, softened
• 2 skinless, boneless chicken breast halves
• 1/2 cup all-purpose flour
• salt and ground black pepper to taste
• 4 ounces sliced mushrooms
• 20 capers, or to taste
• 2 tablespoons lemon juice
• 1/4 cup white
• 2 tablespoons chicken-flavored demi-glace, or to taste
• 1 teaspoon chopped fresh parsley, or to taste
• 2 lemon slices

Recipe

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


• in a small bowl, stir together the garlic and butter until well combined. set aside. place a chicken breast half on a work surface with the thick side facing to the right (if you're right-handed), and place your left hand down on the chicken breast. using a very sharp knife, carefully cut the chicken breast from the thick side to about 1/2 inch from the edge of the thin side, in a horizontal cut. open the cut chicken breast and spread it out like an open book. using a meat mallet, gently pound the butterflied chicken breast out until it's an even thickness.
• place the flour into a shallow dish, and dredge each chicken breast on both sides with flour. melt the garlic butter in a large skillet over medium heat until it stops foaming, and cook each chicken breast until golden brown on both sides, 6 to 8 minutes per side. sprinkle each breast with salt and pepper. remove the chicken breasts to a platter, and keep warm.
• cook and stir the mushrooms in the same skillet as the chicken until the mushrooms have absorbed the remaining butter in the skillet and have begun to turn brown at the edges. stir in capers, lemon juice, white , and chicken demi-glace, and stir to combine. reduce to a simmer. adjust salt and pepper again, and stir the parsley into the sauce.
• remove the chicken breasts to plates, and serve the sauce over the chicken. garnish each serving with a lemon slice.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

chef john's make-ahead turkey gravy

Ingredients

• Servings: 8
• 1 large onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 2 teaspoons vegetable oil
• 2 large turkey wings
• 2 tablespoons cold water
• 10 cups cold water
• 4 sprigs fresh thyme
• 2 cloves garlic (optional)
• 3 tablespoons butter
• 1/2 cup all-purpose flour
• salt and ground black pepper to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. place turkey wings on top of vegetables
• place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
• transfer turkey wings and vegetables to a large stockpot. place the roasting pan over a stovetop burner on medium heat. pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
• bring turkey wing mixture to a boil. reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. skim off turkey fat throughout the process and set aside 2 tablespoons.
• strain turkey stock and reserve 6 cups of stock; discard all the solids.
• heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. slowly pour in turkey stock, whisking continuously. increase heat to high and simmer until thick and warmed through, about 5 minutes. season with salt, black pepper, and cayenne pepper to taste.

prosciutto-wrapped cherry-stuffed chicken breasts

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil
• 1/3 cup dried cherries, chopped
• 1/4 cup plain bread crumbs
• 1 egg yolk
• 1 1/2 tablespoons finely grated parmigiano-reggiano cheese
• 2 teaspoons olive oil
• 1 teaspoon fresh thyme
• 1 teaspoon fresh oregano, minced
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 pinch cayenne pepper
• 2 (6 ounce) skinless, boneless chicken breast halves
• 4 thin slices prosciutto
• 3/4 cup chicken broth
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon butter
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat the oven to 400 degrees f (200 degrees c).
• brush the inside of an oven-proof skillet with vegetable oil. set aside.
• mix cherries, bread crumbs, egg yolk, parmigiano-reggiano cheese, olive oil, thyme, oregano, garlic, salt, black pepper, and cayenne pepper until combined.
• cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.
• open flap and place one butterflied chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. repeat with the other breast.
• place half the stuffing on each chicken breast, place each breast on a piece of plastic wrap and roll into a tight roll, twisting the ends of the plastic wrap to hold create a tight package.
• on a piece of plastic wrap, slightly overlap 2 slices of prosciutto so they are as wide as the rolled chicken breast. unwrap rolled chicken breast and place the breast at one end of the prosciutto. roll prosciutto around the stuffed breast using the plastic to make a tight roll. repeat with the second stuffed breast and remaining 2 slices of prosciutto.
• lay 4 pieces of string on the cutting board, about 1-inch apart. place chicken roll across the strings, and tie each into a knot to keep the chicken from unrolling. repeat for the second stuffed breast.
• place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until the prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove chicken to a plate and loosely cover with aluminum foil.
• drain grease from the pan as desired, leaving juice and browned bits. pour in chicken stock and balsamic vinegar, and bring to a boil over high heat. cook, while scraping the browned bits from the bottom of the pan, until liquid has reduced by half, 5 to 6 minutes. remove from heat, add butter and stir until melted. season with salt and black pepper to taste.
• remove twine from chicken breasts; slice into bite-sized pieces. serve drizzled with pan sauce.

Charley's Slow Cooker Mexican Style Meat

Ingredients

• Servings: 12
• 1 (4 pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon garlic powder

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 50 mins


• trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
• transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
• cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

Slow Cooker Beef Stew I

Ingredients

• Servings: 6
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Recipe

Preparation Time: 20 mins Cook Time: 12 hrs

Ready Time: 12 hrs 20 mins


• place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

meaty slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1-inch cubes
• 1 pound andouille sausage, sliced
• 1 pound black forest ham, cut into cubes
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chicken broth
• 1 cup chopped celery
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1 teaspoon file powder (optional)
• 1/2 teaspoon dried thyme

Recipe

Preparation Time: 20 mins Cook Time: 7 hrs

Ready Time: 7 hrs 20 mins


• mix chicken, sausage, ham, tomatoes with juice, onion, bell pepper, chicken broth, celery, oregano, parsley, seasoning, cayenne pepper, file powder, and thyme in a slow cooker.
• cook on low 7 to 8 hours.

vegan chunky chili

Ingredients

• Servings: 10
• 1/2 cup dry kidney beans, soaked overnight
• 1/2 cup dry white beans, soaked overnight
• 1/2 cup dry brown lentils, soaked overnight
• 6 cups chopped fresh tomatoes
• 6 cups water
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup fresh green beans
• 1/2 cup chopped celery
• 1/4 onion, chopped
• 1/4 red onion, chopped
• 3/4 cup extra firm tofu, drained, crumbled
• salt to taste
• black pepper to taste
• onion powder to taste
• garlic powder to taste
• chili powder to taste

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 16 hrs 20 mins


• drain and rinse kidney beans, white beans and lentils. combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
• meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
• stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. season with salt, pepper, onion powder, garlic powder and chili powder to taste. simmer for 2 to 3 hours, or until desired consistency is reached.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

easy slow cooker french dip

Ingredients

• Servings: 9
• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed french onion soup
• 1 (12 fluid ounce) can or bottle
• 6 french rolls
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
• preheat oven to 350 degrees f (175 degrees c).
• split french rolls, and spread with butter. bake 10 minutes, or until heated through.
• slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

london broil

Ingredients

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

Recipe

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


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

tea party sandwiches (puerto rican version)

Ingredients

• Servings: 30
• 1 (12 ounce) can fully cooked luncheon meat (such as spam®), cubed
• 1 (16 ounce) jar processed cheese sauce (such as cheez whiz®)
• 1 (4 ounce) jar chopped pimiento peppers with liquid
• 3/4 cup mayonnaise-style sandwich spread with chopped sweet pickle
• 15 slices white bread
• 15 slices whole wheat bread
• 1 teaspoon dried parsley, or to taste
• 1 small cucumber, thinly sliced

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• place luncheon meat cubes, processed cheese sauce, pimientos, and sandwich spread in a blender; pulse to blend into a smooth mixture, stopping often to scrape down blender sides. transfer spread to a bowl.
• spread the mixture 15 slices of white bread; top each with a slice of whole wheat bread. press sandwiches together lightly and cut off crusts. slice sandwiches in half diagonally to make triangles; sprinkle sandwiches with parsley flakes and top each sandwich half with a piece of sliced cucumber.

Smoked Mullet Spread

Ingredients

• Servings: 36
• 1 whole large smoked mullet
• 2 (12 ounce) containers whipped cream cheese, softened
• 1 (5 ounce) bottle sweet hot sauce

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• pick the meat off of bones, discard any dark meat (it has a nasty flavor), and make sure you chop the meat up fine afterwards.
• in a small mixing bowl combine the meat, cream cheese and hot sauce. mash the mixture well. refrigerate overnight.

chicken breasts with chipotle green onion gravy

Ingredients

• Servings: 2
• 2 skinless, boneless chicken breast halves
• salt and fresh ground pepper to taste
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 3/4 cup chicken broth
• 2 tablespoons minced green onions
• 1/2 teaspoon chipotle chile powder, or more to taste

Recipe

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


• place chicken breast halves between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. season with salt and pepper to taste.
• heat olive oil in a skillet on high heat until it begins to shimmer, about 1 minute. reduce heat to medium; cook chicken breasts until browned and no longer pink inside, about 5 minutes per side. transfer cooked chicken to a warm plate and loosely cover with aluminum foil.
• melt butter in the skillet; stir in flour and cook for about 2 minutes. stir in chicken broth, scraping up any browned bits from the bottom of the pan; cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.
• stir in green onions and chipotle chile powder.
• return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

Honey Baked Chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1/3 cup butter, melted
• 1/3 cup honey
• 2 tablespoons prepared mustard
• 1 teaspoon salt
• 1 teaspoon curry powder

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place chicken breasts into a 9x13-inch baking dish. whisk butter, honey, mustard, salt, and curry powder together in a bowl until smooth; pour sauce evenly over chicken.
• bake in the preheated oven until sauce is bubbling and chicken is no longer pink inside, 30 to 45 minutes. an instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees f (70 degrees c).

deep-fried turkey

Ingredients

• Servings: 1
• 3 gallons peanut oil for frying, or as needed
• 1 (12 pound) whole turkey, neck and giblets removed
• 1/4 cup seasoning
• 1 white onion

Recipe

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


• in a large stockpot or turkey fryer, heat oil to 400 degrees f (200 degrees c). be sure to leave room for the turkey, or the oil will spill over. layer a large platter with food-safe paper bags.
• rinse turkey, and thoroughly pat dry with paper towels. rub seasoning over turkey inside and out. make sure the hole at the neck is open at least 2 inches so the oil can flow freely through the bird.
• place the whole onion and turkey in drain basket. the turkey should be placed in basket neck end first. slowly lower basket into hot oil to completely cover turkey. maintain the temperature of the oil at 350 degrees f (175 degrees c), and cook turkey for 3 1/2 minutes per pound, about 45 minutes.
• carefully remove basket from oil, and drain turkey. insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees f (80 degrees c). finish draining turkey on the prepared platter.

Garlic Prime Rib

Ingredients

• Servings: 1
• 1 (10 pound) prime rib roast
• 10 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme

Recipe

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

Ready Time: 1 hr 40 mins


• place the roast in a roasting pan with the fatty side up. in a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
• preheat the oven to 500 degrees f (260 degrees c).
• bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees f (165 degrees c), and continue roasting for an additional 60 to 75 minutes. the internal temperature of the roast should be at 135 degrees f (57 degrees c) for medium rare.
• allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.

baked split chicken breast

Ingredients

• Servings: 2
• 2 large bone-in chicken breast halves with skin
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon garlic, minced
• 1/2 teaspoon coarse sea salt
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon dried basil

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr 40 mins


• rub chicken breasts with olive oil and garlic; sprinkle with salt, black pepper, rosemary, and basil. arrange chicken in a large baking dish and refrigerate at least 45 minutes.
• preheat oven to 375 degrees f (190 degrees c).
• bake in preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. an instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees f (75 degrees c).

slow cooker beef pot roast

Ingredients

• Servings: 8
• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 50 mins


• generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
• heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
• reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
• stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
• slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
• place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
• pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

Jungle Lobster

Ingredients

• Servings: 4
• 4 large fresh poblano chile peppers
• 4 lobster tails
• 4 tablespoons butter, divided
• 1/2 small sweet onion, minced
• 4 cloves garlic, minced
• 1 egg, beaten

Recipe

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


• roast the poblano peppers whole over a hot grill, under a broiler or on a gas stove flame, turning frequently until evenly blackened. place in a bowl when done, and cover. leave them to sweat for about 10 minutes to loosen the burnt skin. when cool enough to handle, peel the skin off by rubbing with your hands, leaving the chilies intact. rinse off the peppers. cut a slit down one side and open to remove the seeds and stem. set aside.
• bring a large pot of water to a rolling boil. add the lobster tails and cook for about 10 minutes, until bright red. drain and cool slightly. cut the shell lenghtwise and remove the tail meat in one piece. set aside.
• melt 2 tablespoons of the butter in a skillet over medium heat. add onion and garlic; cook and stir until tender and golden.
• slit the lobster tails lengthwise about halfway through. fill the pocket with sauteed onion and garlic. wrap each tail in one of the peppers so that the openings do not match up. dip in egg to seal.
• heat the remaining butter in the same skillet over medium-high heat. place the stuffed peppers in the pan with the seam side down to seal. fry on each side just until golden. serve immediately.

vegan chunky chili

Ingredients

• Servings: 10
• 1/2 cup dry kidney beans, soaked overnight
• 1/2 cup dry white beans, soaked overnight
• 1/2 cup dry brown lentils, soaked overnight
• 6 cups chopped fresh tomatoes
• 6 cups water
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup fresh green beans
• 1/2 cup chopped celery
• 1/4 onion, chopped
• 1/4 red onion, chopped
• 3/4 cup extra firm tofu, drained, crumbled
• salt to taste
• black pepper to taste
• onion powder to taste
• garlic powder to taste
• chili powder to taste

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 16 hrs 20 mins


• drain and rinse kidney beans, white beans and lentils. combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
• meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
• stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. season with salt, pepper, onion powder, garlic powder and chili powder to taste. simmer for 2 to 3 hours, or until desired consistency is reached.

chef john's make-ahead turkey gravy

Ingredients

• Servings: 8
• 1 large onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 2 teaspoons vegetable oil
• 2 large turkey wings
• 2 tablespoons cold water
• 10 cups cold water
• 4 sprigs fresh thyme
• 2 cloves garlic (optional)
• 3 tablespoons butter
• 1/2 cup all-purpose flour
• salt and ground black pepper to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. place turkey wings on top of vegetables
• place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
• transfer turkey wings and vegetables to a large stockpot. place the roasting pan over a stovetop burner on medium heat. pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
• bring turkey wing mixture to a boil. reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. skim off turkey fat throughout the process and set aside 2 tablespoons.
• strain turkey stock and reserve 6 cups of stock; discard all the solids.
• heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. slowly pour in turkey stock, whisking continuously. increase heat to high and simmer until thick and warmed through, about 5 minutes. season with salt, black pepper, and cayenne pepper to taste.

Charley's Slow Cooker Mexican Style Meat

Ingredients

• Servings: 12
• 1 (4 pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon garlic powder

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 50 mins


• trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
• transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
• cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

Salsa Chicken Burrito Filling

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves
• 1 (4 ounce) can tomato sauce
• 1/4 cup salsa
• 1 (1.25 ounce) package taco seasoning mix
• 1 teaspoon ground cumin
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• hot sauce to taste

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• place chicken breasts and tomato sauce in a medium saucepan over medium high heat. bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. let simmer for 15 minutes.
• with a fork, start pulling the chicken meat apart into thin strings. keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. add hot sauce to taste and stir together (note: you may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Moogie's Cashoop Stew

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 (16 ounce) package ring bologna, sliced
• 6 potatoes, peeled and cut into chunks
• 1 onion, sliced
• 2 (14 ounce) jars meatless spaghetti sauce

Recipe

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


• melt butter in a saucepan over medium heat.
• cook and stir ring bologna slices and onion in melted butter until lightly browned, 5 to 7 minutes.
• stir potato chunks into the bologna mixture.
• pour the spaghetti sauce into the saucepan; stir. bring the mixture to a simmer and cook until the potatoes are tender, about 20 minutes.

venison pastrami

Ingredients

• Servings: 1
• 5 tablespoons sugar-based curing mixture (such as morton® quick cure®)
• 2 tablespoons brown sugar, or as needed
• 1 tablespoon coarsely ground black pepper, or as needed
• 1 tablespoon paprika
• 1 tablespoon crushed bay leaf
• 1 teaspoon ground allspice
• 1/2 teaspoon garlic powder
• 5 pounds venison rump roast

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 4 hrs 20 mins


• whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. rub mixture over venison roast, and wrap tightly in plastic wrap. place roast in a bowl; refrigerate for 5 days.
• remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. place in a bowl with water to cover, and soak, refrigerated, for 2 hours. drain.
• preheat oven to 250 degrees f (120 degrees c).
• season roast with additional black pepper and brown sugar, and place in a roasting pan.
• bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees f (70 degrees c), about 2 hours.

Slow Cooker Beef Stroganoff I

Ingredients

• Servings: 4
• 1 pound cubed beef stew meat
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1/2 cup chopped onion
• 1 tablespoon worcestershire sauce
• 1/4 cup water
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a slow cooker, combine the meat, soup, onion, worcestershire sauce and water.
• cook on low setting for 8 hours, or on high setting for about 5 hours. stir in cream cheese just before serving.

vegan chunky chili

Ingredients

• Servings: 10
• 1/2 cup dry kidney beans, soaked overnight
• 1/2 cup dry white beans, soaked overnight
• 1/2 cup dry brown lentils, soaked overnight
• 6 cups chopped fresh tomatoes
• 6 cups water
• 1 cup chopped fresh mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup fresh green beans
• 1/2 cup chopped celery
• 1/4 onion, chopped
• 1/4 red onion, chopped
• 3/4 cup extra firm tofu, drained, crumbled
• salt to taste
• black pepper to taste
• onion powder to taste
• garlic powder to taste
• chili powder to taste

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 16 hrs 20 mins


• drain and rinse kidney beans, white beans and lentils. combine in a large pot and cover with water; boil over medium-high to high heat for 1 hour, or until tender.
• meanwhile, in a large saucepan over high heat, combine tomatoes and water; bring to a boil. reduce heat to low and simmer, uncovered, for 1 hour, or until tomatoes are broken down.
• stir the tomatoes into the beans and add mushrooms, green bell pepper, red bell pepper, green beans, celery, onions and tofu. season with salt, pepper, onion powder, garlic powder and chili powder to taste. simmer for 2 to 3 hours, or until desired consistency is reached.