Best Meat Recipes Blog: May 2015

Sunday, May 31, 2015

Slow Cooker Minestrone

Total Time: 10 hrs 15 mins Preparation Time: 15 mins Cook Time: 10 hrs

Ingredients

Servings: 8
3 cups water
1 1/2 lbs stewing beef
4 carrots, diced
1 (14 1/2 ounce) can tomatoes
2 teaspoons salt
1 (10 ounce) package frozen mixed vegetables
1 tablespoon dried basil
1/2 cup dry vermicelli
1 teaspoon dried oregano
grated parmesan cheese

Recipe

1 combine all ingredients except cheese in slow cooker.
2 stir well. cover.
3 cook on low 10-12 hours, or on high 4-5 hours.
4 top individual servings with parmesan cheese.

Say Yes To Italian Meatloaf

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

Ingredients

Servings: 4
2 tablespoons olive oil (extra virgin is ok)
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1 small onion, chopped
2 -3 garlic cloves, minced
2 eggs
1 lb ground beef
1/2-3/4 cup italian seasoned breadcrumbs
1 cup freshly grated parmesan cheese (please don't use the green can stuff)
1 tablespoon worcestershire sauce
1 tablespoon balsamic vinegar (can use red wine vinegar)
2 tablespoons chopped basil leaves
1 tablespoon chopped italian parsley
1 teaspoon salt (to taste)
1/2 teaspoon fresh ground black pepper
3/4 cup shredded mozzarella cheese
1 cup marinara sauce (your favorite marinara sauce)

Recipe

1 preheat oven to 350°.
2 heat 1 tablespoons of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. saute until just soft, remove to a plate and cool.
3 when the peppers and onions are cooled off, combine them and all of the remaining ingredients together except the marinara sauce and the shredded mozzerella. mix well, but do not overwork the meat.
4 spray a small rack, (such as a cooling rack for cookies) with pam, and place on a cookie sheet.take equal amounts of the meat mixture, and form one half of it into a bottom half. place on the rack. evenly distribute the shredded mozzerella onto the bottom half of the meat mixture. take the remaining meat mixture and form into a top half, and place on top of the mozzerella.and seal up all of the sides, so that the cheese will not run out.
5 top with the marinara sauce, making sure to evenly coat the top.
6 bake for about 50 to 60 minutes or until a instant read thermometer registers 160 °f. in the middle of the meat loaf.
7 remove from the oven, and let rest for 5 minutes. slice and serve.

Slow Cooker Sloppy Joes

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

Servings: 8
1/4 lb bacon
2 lbs ground beef
1 medium onion
1/2 cup brown sugar
1/2 cup apple cider vinegar
1 tablespoon ground cumin
1 teaspoon chili powder
2 tablespoons garlic
1 tablespoon yellow mustard
1 cup ketchup
1/4 teaspoon salt
1/8 teaspoon pepper

Recipe

1 cook bacon in a large skillet over medium heat until crisp. remove from skillet, drain on paper towels, crumble and set aside.
2 cut the onion into small pieces, then cook in the bacon grease until golden. remove from skillet and set aside.
3 brown the ground beef, remove from skillet, and drain.
4 mix all remaining ingredients in a slow cooker along with the bacon, onion and ground beef.
5 cook for at least 8 hours on the lowest setting, but times will vary based on the individual slow cooker.
6 serve over hamburger buns for a good "sloppy-joe".

Gravy Is A Vegetable If You Add Enough Spinach

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

Ingredients

1 teaspoon oil, can stay in pan with the other pan tailings
8 ounces frozen spinach, reheated to perfection
1 tablespoon butter
3 tablespoons wondra flour
salt and pepper
1 pinch nutmeg, smallest possible to bend the taste to your will
1/2 teaspoon balsamic vinegar

Recipe

1 cook spinach and set aside. while meat is resting, add butter to still hot pan, drained of any major excess of oil. add flour and stir, stir, stir. keep it hot, and moving for a minute or five, or it burns. the longer go, the darker the flour will get. this recipe is good as soon as you see any golden colors, but you may toast the flour all the way to an apricot hue. any darker and you are making a cajun rue for a good gumbo; nutty.
2 add the milk, whisk.
3 add the salt, pepper, nutmeg, and vinegar. whisk more.
4 i like how you whisk. whisk it one last time, and serve.

Shoyu Chicken (soy Sauce Chicken)

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

Ingredients

Servings: 6
1 cup soy sauce
1 cup pineapple juice
1/4 cup brown sugar
2 teaspoons wine
1 piece fresh ginger, crushed
2 large garlic cloves, mashed
3 lbs boneless skinless chicken thighs

Recipe

1 cut each thigh in half or thirds.
2 in a large pot,mix above ingredients well, add chicken.
3 bring to a boil and lower to simmer.
4 cook slowly until chicken is tender.

Slow Cooker Short Ribs

Total Time: 6 hrs 45 mins Preparation Time: 15 mins Cook Time: 6 hrs 30 mins

Ingredients

Servings: 6
2 lbs ribs
1/2 cup ketchup
2 tablespoons sugar
2 tablespoons worcestershire sauce
1 teaspoon paprika
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon pepper

Recipe

1 brown the ribs in a large skillet and set aside.
2 in a bowl combine the ketchup with the rest of the ingredients.
3 put your ribs into your crock pot.
4 now pour the sauce over the ribs and mix well.
5 turn the crock pot on and cook on low for 6 hours.
6 serve with brown rice and a salad, or fresh corn on the cob.

Savory Tater Tot Casserole

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

Ingredients

Servings: 6
1 1/2 lbs lean ground beef
1/2 onion, chopped
4 cups frozen mixed vegetables
1 (19 ounce) can cream of chicken soup
1 (32 ounce) package frozen tater tots

Recipe

1 preheat oven to 375 degrees fahrenheit (190 degrees celsius).
2 spray a 9x13 glass baking dish with cooking spray.
3 spread hamburger into bottom of pan, covering entire bottom, gently tamping beef down.
4 sprinkle with diced onions.
5 layer frozen veggies as next layer.
6 cover with the soup, straight from the can, carefully spreading with spatula to cover entirely.
7 layer tater tots on top, covering entire top with tots.
8 bake at 375 degrees fahrenheit (190 degrees celsius) for 1 hour, or until hamburger is done.
9 check after 30 minutes; if tater tots are getting too brown, turn oven down to 350 degrees fahrenheit (180 degrees celsius).

Paapaw's Marinade Mix

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

1/4 cup oil
1/4 cup vinegar
1/2 teaspoon adobo seasoning
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon rosemary
1/2 teaspoon parsley flakes

Recipe

1 mix all ingredients together. best to marinate the meat at least 2 hours.

Rick's Lemon Chicken

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

Ingredients

Servings: 6
4 1/4 lbs chicken
5 potatoes
4 lemons, juice of
salt, to-taste
fresh ground black pepper, to-taste
1/4 cup butter

Recipe

1 preheat oven to 375°f.
2 place chicken and potatoes in baking pan.
3 top with lemon juice and butter, salt and pepper.
4 bake uncovered for 1 to 1 1/2 hour or until potatoes are fork tender and chicken runs clear.

Savory Winter Soup

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

Servings: 14
2 lbs ground beef
3 medium onions, chopped
1 garlic clove, minced
3 (10 1/2 ounce) cans condensed beef broth, undiluted
1 (28 ounce) can diced tomatoes, undrained
3 cups water
1 cup carrot, diced
1 cup celery, diced
1 cup cut green beans
1 cup potato, cubed and peeled
2 teaspoons dried parsley
1 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper

Recipe

1 in a skillet, cook beef, onions and garlic over medium heat until the meat is no longer pink; drain.
2 transfer to 5qt slow cooker.
3 add the remaining ingredients and mix well.
4 cover and cook on high for 8 hours or until heated through.

Shoyu Chicken

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

Servings: 4
1 -2 tablespoon vegetable oil
3 -5 lbs chicken wings
2 -3 inches fresh ginger (peeled, crushed)
1 cup kikkoman low sodium soy sauce
3 tablespoons sugar (to taste, may need more)
2 -3 teaspoons sesame oil

Recipe

1 heat oil in large pot.
2 add chicken and cook about 2 minutes. stirring occasionally.
3 add ginger. continue cooking 3 minutes. stirring occasionally.
4 add all other ingredients. in adding the sugar: add some, mix, taste; repeat if needed -- too much makes it too sweet. it should be a nice balance between the salt of the soy sauce and the sweet of the sugar. someone once told me to put in equal amounts of sugar and soy sauce -- it was a little too sweet for me.
5 cover and simmer until done; stirring occasionally. (about 45-60 minutes).
6 remove ginger (optional).
7 serve with hot rice. (there will be lots of gravy).

Slow Cooker Southwest Beef Stew

Total Time: 9 hrs 10 mins Preparation Time: 10 mins Cook Time: 9 hrs

Ingredients

Servings: 5
1 lb stew meat
1 (28 ounce) can progresso whole peeled tomatoes with basil, undrained
1 medium onion, chopped
1 teaspoon chili powder
1 (1 1/4 ounce) envelope taco seasoning mix
1 (15 ounce) can progresso black beans, rinsed and drained
1 (11 ounce) can whole mexicorn whole kernel corn, drained

Recipe

1 mix beef, tomatoes, onion and chili powder in 3 1/2-to 4-quart slow cooker.
2 cover and cook on low heat setting about 9 hours or until beef is tender.
3 stir in taco seaoning mix with wire whisk.
4 stir in beans and corn.
5 cover and cook on high heat setting 15-30 min or until thickened.
6 oven directions (ready in 2 hrs.):.
7 heat oven to 350°f mix beef, tomatoes, onion and chili powder in 4-qt.
8 dutch oven.
9 cover and bake 1 1/2 hours, stirring once.
10 stir in taco seasoning mix with wire whisk.
11 stir in beans and corn.
12 cover and bake 30 minute.

Shortcut Moussaka

Total Time: 1 hr 50 mins Preparation Time: 10 mins Cook Time: 1 hr 40 mins

Ingredients

Servings: 12
1/4 cup olive oil
2 lbs ground beef
1 small onion, chopped
1 (15 ounce) can tomato sauce
3/4 cup dry red wine
2 tablespoons fresh parsley, chopped
1 teaspoon dried oregano, crumbled
1/4 teaspoon cinnamon
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
3 eggs
1 cup parmesan cheese, grated
1 large eggplant, peeled, sliced into thin rounds (about 1 1/2 pounds)

Recipe

1 heat olive oil in heavy large saucepan over medium-high heat.
2 add ground beef and chopped onion and cook until beef is brown, breaking up beef with fork, about 15 minutes.
3 mix in tomato sauce, red wine, parsley, crumbled oregano and ground cinnamon. simmer until mixture thickens and is almost dry, stirring occasionally, about 20 minutes. (can be prepared 1 day ahead. cover tightly and refrigerate.).
4 preheat oven to 350°f
5 melt butter in heavy medium saucepan over medium-low heat. add flour and stir 1 minute.
6 gradually add milk, whisking until smooth. boil until thick, stirring constantly, about 2 minutes.
7 beat eggs in small bowl to blend. whisk small amount of milk mixture into eggs. return mixture to saucepan.
8 bring to boil, whisking constantly. remove custard from heat.
9 stir in 1/2 cup grated parmesan cheese. season custard to taste with salt and pepper.
10 butter 13 x 9 x 2-inch glass baking dish. arrange half of eggplant in bottom of dish. season with salt and pepper.
11 spread meat mixture over. top with remaining eggplant.
12 pour hot custard cheese sauce over eggplant. sprinkle with remaining 1/2 cup parmesan.
13 cover loosely with foil and bake 1 hour. uncover and continue baking until golden and bubbling on edges, about 10 minutes longer. cool 10 minutes.

Slow Cooker Mediterranean Chicken

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

Servings: 6
1 1/2 lbs butternut squash, peeled and cut into 2-inch pieces
75 g bell peppers, cut into 1-inch pieces
1 lb boneless skinless chicken breast, each cut into 3 pieces (1 1/4 pounds)
1 (14 1/2 ounce) can stewed tomatoes, undrained
1/3 cup picante sauce (salsa, if you prefer)
1/4 cup raisins
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 cup couscous

Recipe

1 1. layer squash, bell pepper and chicken in 4- to 5-quart slow cooker. mix tomatoes, salsa, raisins, cinnamon and cumin; pour over mixture in slow cooker.
2 2. cover and cook on low heat setting about 7 hours or until squash is tender and juice of chicken is no longer pink when centers of thickest pieces are cut. during last 10 minutes of cook time, cook couscous as directed on package.
3 3. remove chicken and vegetables from slow cooker with slotted spoon. serve over couscous. stir sauce in slow cooker; spoon over chicken mixture.
4 note: this recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. for slow cookers with just a heated base, follow the manufacturerâ€™s directions for layering ingredients and choosing a temperature.

Slow Cooker Spicy Chicken

Total Time: 9 hrs 10 mins Preparation Time: 10 mins Cook Time: 9 hrs

Ingredients

Servings: 4
2 1/2 lbs chicken legs with thigh (about 4 ounces each)
2 (14 1/2 ounce) cans petite cut diced tomatoes with jalapeno peppers
1/2 cup creamy peanut butter

Recipe

1 remove skin from chicken.
2 mix tomatoes and peanut butter together.
3 place chicken in slow cooker.
4 pour sauce over chicken.
5 cover and cook on low for 7-9 hours.
6 chicken is done when it falls off the bone.
7 place chicken on serving plate.
8 spoon on sauce.

Pullman Slow-cooker Chili

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

Ingredients

Servings: 8
3 lbs ground beef, browned and drained
1 (6 ounce) can tomato paste
1 (8 ounce) can rotel diced tomatoes (or comparable generic mexican tomatoes, diced)
15 ounces kidney beans, drained and washed
1 onion, chopped
3/4 cup frozen corn
4 tablespoons chili powder
3 tablespoons ground cumin
1 teaspoon ground cumin
1 teaspoon tony's cajun seasoning
2 1/4 teaspoons paprika
1 tablespoon & tsp oregano
1 teaspoon oregano
1/2 teaspoon cayenne (or, more if you like it hotter)
instant rice, pre-cooked

Recipe

1 brown approximately 3 lbs. ground beef w/ 2 tsp garlic powder
2 add in crock pot (in this order):.
3 browned ground beef.
4 1 small can tomato paste.
5 1 can kidney beans, drained and washed.
6 1 onion, chopped.
7 3/4 cup corn.
8 mix the all seasonings except cayenne powder in a bowl until evenly distributed, then add to crock pot.
9 add to crock pot:.
10 3 cups water.
11 1 can rotel tomatoes.
12 stir all ingredients well.
13 add cayenne 1 hour before serving.
14 if you want thick chili: add 1 hour before serving: 4 tablespoons flower
15 cook 6 hours, on low.
16 or 3-4 on high.
17 serve over rice.
18 optional toppings:.
19 sour cream.
20 mexican cheese.
21 saltine crackers.

Slow Cooker Osso Buco

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

Servings: 4
1/2 cup all-purpose flour
4 veal shanks, 1-1/2- to 2-inch-thick (about 2-1/2 lb.)
kosher salt, season to taste
fresh ground black pepper, season to taste
2 tablespoons unsalted butter
1 cup dry wine
1 (14 1/2 ounce) can diced tomatoes
3/4 cup low sodium chicken broth
1 small red onion, chopped (1-1/2 cups)
1 medium carrot, peeled, cut into 1/4-inch-thick rounds (1/2 cup)
1 stalk celery, chopped (1/2 cup)
5 sprigs fresh thyme
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon lemon zest, finely grated
1 large garlic clove, minced approx. (1 tsp.)

Recipe

1 put the flour in a wide, shallow dish. season the veal shanks all over with salt and pepper and dredge in the flour; shake off the excess flour. *note: you can tie a piece of twine around the shanks to hold them together during the cooking process. remove at serving.
2 heat a 12-inch skillet over medium heat. add the butter, and when it foams, add the shanks to the skillet. cook until golden, turning once, about 10 minutes. transfer the shanks to a slow cooker.
3 add the wine to the skillet. scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the slow cooker. add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. cover and cook on low heat for 6 to 8 hours—the meat will be very tender and almost falling off the bone.
4 transfer the shanks to a platter and cover with foil to keep warm. pour the sauce from the slow cooker into a large skillet. simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. season to taste with salt and pepper.
5 meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. serve the veal shanks topped with the sauce and the gremolata.

Showstopper Chicken Surprise

Total Time: 37 mins Preparation Time: 25 mins Cook Time: 12 mins

Ingredients

Servings: 4
4 large boneless skinless chicken breast halves (about 1 1/3 pounds)
1 cup shredded smoked rofumo cheese (4 ounces) or 1 cup smoked gouda cheese, edam (4 ounces) or 1 cup cheddar cheese (4 ounces)
1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
2 eggs, slightly beaten
3/4 cup fine dry breadcrumb
1 tablespoon peanut oil or 1 tablespoon other cooking oil

Recipe

1 using a sharp knife, cut a pocket in the side of each chicken breast half. stuff each pocket with about 1/4 cup of cheese. secure openings with wooden toothpicks, if needed.
2 in a shallow dish, stir together flour, salt and pepper. place eggs in another shallow dish, and place bread crumbs in a third shallow dish. coat stuffed chicken breasts in flour mixture. dip floured chicken in beaten eggs, then coat well with bread crumbs.
3 in a large, ovenproof skillet, heat oil over medium heat. cook chicken 2 to 3 minutes per side or till browned.
4 transfer skillet to a 375 degree f oven and bake, uncovered, 12 to 15 minutes or till chicken no longer is pink. makes 4 servings.

Savory Stuffed Tenderloin

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

Servings: 8
2 lbs beef tenderloin, trimmed
1 tablespoon black pepper
1 medium yellow onion, finely chopped
2 cups sliced mushrooms
1/4 teaspoon dried tarragon
1/8 teaspoon salt

Recipe

1 to prepare stuffing, spray a large skillet with vegetable cooking spray. add onion to prepared skillet; cook stirring frequently, until golden, about 5 minutes. add mushrooms, tarragon, and salt; cook, stirring frequently, for 5 minutes. remove from heat.
2 preheat oven to 350°f .
3 make a cut, about 2 inches deep down the long side of the tenderloin. spread tenderloin open.
4 spoon stuffing inside tenderloin to within 1/2 inch of the edges. roll up tenderloin lengthwise; sprinkle with pepper. wrap tenderloin in cheesecloth; tie at intervals with string to secure.
5 place tenderloin, seam-side down on a rack in a roasting pan. toast tenderloin until an instant-read meat thermometer inserted in center reads 160 for medium, about 50 minutes.
6 place tenderloin on carving board; let stand 5 minutes. remove string and cheesecloth. slice and serve immediately.

Rick's Beef Stew For A Cold, Cold Night

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

Servings: 6
2 lbs beef stew meat, chopped
1 cup flour
1 teaspoon pepper
1 tablespoon salt
1/2 cup vegetable oil
8 large carrots, chopped
6 cups celery, chopped
1/4 teaspoon thyme
2 tablespoons dried parsley
8 cups beef broth
10 medium potatoes, chopped
2 cups whole kernel corn
1 cup peas

Recipe

1 heat oil in a large pot.
2 place the beef, flour, salt, and pepper into a large, strong, plastic bag.
3 shake the bag, thus coating beef with contents.
4 remove the beef from bag, shaking off excess coating and place in pot.
5 lightly brown the meat and then add left-over coating from bag to pot.
6 add broth, carrots, celery, parsley, and thyme.
7 cover and cook for about 2 hours, stirring often.
8 add chopped potatoes, corn, and peas and cook about an hour until potatoes are done.

Slow Cooker Mexican Stew (zwt-8)

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

2 lbs lean ground beef
1 medium onion, chopped
1 (15 ounce) can kidney beans
1 (15 ounce) can pinto beans
1 (15 ounce) can yellow hominy ( can also be used)
1 (15 ounce) whole kernel corn
1 (10 ounce) can diced tomatoes (with green chilies, rotel was suggested)
5 ounces water
1 (1 1/4 ounce) package taco seasoning
1 (1 ounce) package dry ranch dressing mix (hidden valley suggested)

Recipe

1 in a lrg skillet over med-high heat, cook onion & ground beef until meat is browned & onion is soft (about 10-15 min). drain of any rendered fat & add the mixture to the slow cooker. then pour the remaining ingredients on top (do not drain any liquid from the cans) & stir well.
2 you're done & the slow cooker does the rest. cook on high for 6 hours or low for 10 hours. serving w/cheddar cheese, sour cream, avocado, corn chips or cilantro was suggested.

Rick's Fried Rabbit

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

1 rabbit, cut up
2 tablespoons salt
3 eggs, beaten
2 cups flour
1/2 teaspoon salt
1/4 teaspoon pepper

Recipe

1 cut up rabbit into pieces.
2 in a lg. pot, fill about half way with water. add 2 t. salt, and bring to a boil.
3 add rabbit, and parboil for 1/2 hours drain, and let cool.
4 beat eggs in a bowl.
5 put flour on a plate, and mix with salt and pepper.
6 dip rabbit pieces, one at a time, into egg, and then flour mixture.
7 meanwhile, on high, heat 1/2" of oil in a lg. cast iron frying pan.
8 when oil is hot, turn down to med. and add rabbit pieces, one at a time into the oil.
9 when first side is golden, flip over to the other side. cook until golden brown and crispy.
10 drain each piece on a paper towel, to soak up grease.
11 serve hot, with your favorite side dish.

Slow Cooker Spaghetti & Meatballs

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

Servings: 2
1 cup spaghetti sauce
1 cup water
8 frozen turkey meatballs
4 ounces thin spaghetti, uncooked

Recipe

1 spray inside of 1 1/2 or 2-quart slow cooker with cooking spray. combine sauce and water in slow cooker, then drop in meatballs. cook on low 5-7 hours. break spaghetti into fourths and stir into meatball and sauce mixture. cook on high for 1 hour, stirring occasionally.
2 serve with garlic bread and a side salad - yum! :).
3 number of servings: 2.

Slow Cooker Spaghetti Sauce

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

1/2 lb lean ground beef, browned
1 garlic clove, minced
3 tablespoons onions, minced
1/8 teaspoon basil
1/8 teaspoon oregano
1/8 teaspoon thyme
1 teaspoon sugar
1/2 teaspoon salt
1 (8 ounce) can hunt's roasted tomato and garlic pasta sauce
1 (8 ounce) can hunt's tomato sauce with basil garlic and oregano

Recipe

1 brown the ground beef with the onion and garlic.
2 drain off fat.
3 put browned meat and all remaining ingredients into a 1 quart crock pot.
4 stir to combine.
5 cook for 6-8 hours on low.

Showstopper Soup

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

Ingredients

Servings: 12
1 medium onion, minced
2 garlic cloves, minced
3 cups chicken broth
2 large carrots, minced
3 cups diced unpeeled potatoes
3 cups low-fat milk
1/3 cup unbleached flour
4 cups cubed cooked chicken
2 cups grated cheese
1/2 cup uncooked wild rice
1/2 cup uncooked brown rice
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt

Recipe

1 cook rice and set aside.
2 meanwhile, saute onion and garlic in sprayed skillet until softened, about 5 minutes.
3 add to soup pot along with broth, carrot, and potato; bring to boil, cover and reduce heat, and simmer 5 minutes.
4 gradually whisk flour into milk, add to pot, and cook 5 minutes, stirring constantly.
5 stir in chicken, cheese, cooked rice, salt, and pepper; simmer until heated through.

Savory Venison Over Onion Risotto

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

Ingredients

Servings: 2
4 (2 ounce) venison, medallions
1 tablespoon olive oil
salt and pepper
1/2 large red onion, diced fine
1 tablespoon butter
1/4 cup pinot noir wine
3/4 cup chicken stock
2 juniper berries, crushed
1 sprig rosemary
1/2 teaspoon thyme
1/2 teaspoon balsamic vinegar
3 tablespoons whole berry cranberry sauce
salt and pepper
1/2 cup risotto rice
1/2 large red onion, coarsely chopped
1 tablespoon butter
1 tablespoon olive oil
1 garlic clove
3 fresh rosemary leaves
3 fresh thyme leaves
1/2 teaspoon ground oregano
salt and pepper
1 1/2 cups chicken stock
1 tablespoon pre toasted slivered almonds

Recipe

1 venison-.
2 coat medallions with 1/2 of olive oil salt and pepper and let stand until risotto is half translucent.
3 using two small skillets, prepare sauce and risotto simultaneously.
4 sauce-.
5 finely dice 1/2 of the red onion and saute in butter until clear.
6 add remaining ingredients and reduce by 1/3 .
7 remove from pan and place in warm container, leaving a small residue in the pan for cooking the venison.
8 risotto-.
9 coarsely chop 1/2 of the red onion and saute in olive oil until translucent.
10 add garlic, rosemary, thyme, oregano butter, salt and pepper and cook for 1 minute.
11 add rice and stir to coat. cook 1 minute then add small amounts of stock at a time stirring frequently uni til the rice is 1/3 to 1/2 translucent. add the pre toasted almond slivers and salt and pepper to taste. continue adding stock and stirring until tender crisp.
12 venison-.
13 when the rice is half translucent place the medallions in the pan used for the sauce with the balance of the olive oil, cook over medium high heat for 3 minutes until medium rare. let the meat rest in a warm container for 5 to 7 minutes.
14 sauce-.
15 return sauce to pan with venison drippings and reduce by 1/3, incorporating drippings. season to taste.
16 serving-.
17 risotto, sauce and meat should all be ready at the same time.
18 place a semi circle mound of risotto one one side of the plate, lay the venison on the inside of the mound and cover with sauce. a green salad with a oil and balsamic vinegar dressing goes well with this dish. pinot noir is a good wine paring.

Shoyu Chicken

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

2 lbs chicken pieces
1 cup shoyu
1 cup water
2 teaspoons garlic
3/4 cup sugar
1 teaspoon honey
1 teaspoon toasted sesame oil

Recipe

1 combine everything but the chicken and stir until sugar is dissolved.
2 once sugar is dissolved, add chicken and put in hot pot on stove.
3 cook for one hour, stirring occasionally.
4 serve over rice with vegetable side (corn niblets best).

Shortcut Lemon-sesame Turkey Slices

Total Time: 5 mins Preparation Time: 2 mins Cook Time: 3 mins

Ingredients

8 ounces turkey breast, oven-roasted, thick sliced
4 teaspoons sesame seeds
3 teaspoons lemon juice
2 teaspoons honey
2 teaspoons low sodium soy sauce

Recipe

1 combine lemon juice, honey, and soy sauce in a medium saucepan and bring to a boil.
2 add turkey slices and turn to coat all sides, cooking about 5 minutes or until warm.
3 meanwhile, put the sesame seeds in a non-stick skillet and stir constantly over medium heat for about 3 minuets, until golden brown.
4 pour sesame seeds over turkey and serve!

Slow Cooker Mediterranean Pot Roast

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

Servings: 8
3 medium garlic cloves, minced
2 teaspoons basil, dried
1 teaspoon oregano, dried
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 1/2 lbs boneless chuck roast, all visible fat removed
1 1/2 cups spaghetti sauce
16 ounces spaghetti

Recipe

1 sprinkle the garlic, basil, oregano and red pepper flakes over both sides of the meat.
2 pour 1 cup spaghetti sauce into a crock pot.
3 place the meat over the sauce.
4 pour the remaining 1/2 cup sauce over meat.
5 cook on low for 6 to 8 hours, or until the meat is fork tender.
6 transfer the meat to a cutting board and cover loosely with aluminum foil.
7 spoon off and discard any fat from sauce in the crock pot.
8 about 12 minutes before serving time, prepare spaghetti according to package directions. drain well.

Richie's Turkey Meatloaf

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

Ingredients

Servings: 4
1 lb ground turkey breast
1/3 cup quick-cooking oats
1/4 cup nonfat milk
1 egg, beaten
1/3 cup chili sauce
1 small onion, finely chopped
1 small red pepper, finely chopped
1 tablespoon worcestershire sauce
salt and pepper
ketchup

Recipe

1 in small bowl combine oats and milk--let absorb about 10 minutes.
2 combine absorbed oats and all ingredients--except for ketchup-- in a large bowl.
3 mix with large fork.
4 spray a 9x13 baking pan with cooking spray.
5 shape meat mixture into loaf.
6 brush with ketchup.
7 bake at 350 for 50 minutes.
8 enjoy.

Pulpeta - Cuban Meat Loaf

Rick's Crock Pot Carne Guisada

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

Servings: 6
2 lbs beef round roast
2 garlic cloves, minced
1 small onion, chopped, finely
1 jalapeno pepper, minced
2 cups beef stock
3 tablespoons tomato paste
3/4 teaspoon salt
2 teaspoons chili powder
2 teaspoons cumin
1/8 teaspoon black pepper
6 corn tortillas

Recipe

1 cut the meat into bite sized cubes, put into crock pot. add the garlic, onion and chilis. add the tomato paste and stock. add all remaining ingredients except tortillas. cook on low for 6 to 8 hours. serve with tortillas and spanish rice.
2 warning: i've made my own recipe recently and it was disastrous. i tried to rate it, but wasn't able to. i've made it with good results in the past, but if i can't get consistent results you probably can't either.
3 rick.

Slow Cooker Pot Roast With Gremolata

Total Time: 6 hrs 25 mins Preparation Time: 25 mins Cook Time: 6 hrs

Ingredients

Servings: 10
2 1/2 lbs boneless cross-rib roast, trimmed
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon olive oil
2 cups onions, chopped
1 cup low sodium beef broth
3/4 cup red wine
1/4 cup sun-dried tomato packed in oil, chopped
1/4 teaspoon crushed red pepper flakes
4 fresh thyme sprigs, plus
1 teaspoon chopped fresh thyme sprig, reserved for gremolata
4 garlic cloves, crushed plus
1 garlic clove, finely chopped reserved for gremolata
2 bay leaves
3 large carrots, peeled and cut in 1 inch pieces
2 lbs baking potatoes, peeled and cut into 1 inch pieces
2 tablespoons fresh parsley, chopped
1/2 teaspoon lemon rind, grated

Recipe

1 sprinkle roast with salt and pepper.
2 heat oil in large nonstick skillet over med high.
3 coat pan with cooking spray.
4 add roast to pan; cook 5 min, turning to brown on all sides.
5 transfer roast to slow cooker.
6 recoat skillet with spray.
7 add onion to pan; saute 8 min or til tender.
8 add broth and next 6 ingredients to pan; bring to a simmer.
9 add broth mixture to slow cooker.
10 cover and cook on high for 2 hours.
11 reduce heat to low and cook 4 hours.
12 remove bay leaves and thyme springs from slow cooker; discard.
13 remove roast from slow cooker and shred with 2 forks.
14 to prepare gremolata, combine parsley, chopped garlic and thyme, and lemon peel, stirring well.
15 serve with roast and veggie mixture.

One Pan Turkey 'n Stuffing

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

Ingredients

Servings: 6
1 cup bisquick baking mix
1 1/4 cups milk
3 eggs
1 teaspoon parsley flakes
3/4 teaspoon ground sage
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
2 cups cut-up cooked turkey
1 cup chopped celery
1/2 cup finely chopped onion

Recipe

1 heat oven to 400 degrees.
2 grease 11 x 7-inch rectangular baking dish.
3 mix baking mix, milk, eggs, parsley, sage, thyme, salt, poultry seasoning and pepper in dish with fork until batter is of uniform color (batter will be lumpy).
4 stir in remaining ingredients.
5 bake 30 to 35 minutes or until golden brown and knife inserted in center comes out clean.

Showy " Jelly Roll" Meatloaf

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

Ingredients

Servings: 6
2 lbs lean ground beef
2 eggs
2 slices bread, fresh, blended to coarse crumbs
1/4 cup ketchup
1/4 cup milk
1 1/2 teaspoons salt
1/4 teaspoon pepper, freshly ground
1 teaspoon dried oregano
1/2 teaspoon onion powder
6 ham slices
10 ounces frozen spinach, thawed and squeezed dry
1/2 cup mozzarella cheese, grated

Recipe

1 place first 9 ingredients in large bowl. mix well. pat out on sheet of foil to 10 x 12 inch (25 x 30 cm) size.
2 lay ham slices on top, keeping 1 inch (2.5 cm) in from edges. spread spinach over ham. roll up starting from long end, removing foil as you go. carefully transfer to baking sheet with sides. pat in sides of meatloaf roll to smooth them. bake in 350°f (175°c) oven for 1 1/4 hours.
3 put grated mozzarella cheese on top of meatloaf. return to oven for 1 to 2 minutes until cheese starts to melt. cut into slices to serve.
4 note: i frequently will place a wire rack in the baking sheet and transfer the meatloaf, foil and all, to the rack. i then poke holes in the foil to allow the fat to drain away from the meatloaf.

Shredded Bbq Beef Hoagies

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

Servings: 12
3 lbs boneless chuck roast
1 (14 1/2 ounce) can beef broth
1 medium onion, chopped
1 stalk celery, chopped
3/4 cup ketchup
1/4 cup brown sugar
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon worcestershire sauce
2 cloves minced garlic
3 -5 drops tabasco sauce

Recipe

1 place roast in dutch oven and add broth, onion and celery.
2 bring to a boil, reduce heat, cover and simmer for about 2 1/2 hours or until meat is tender.
3 remove roast and cool slightly.
4 shred meat with two forks.
5 remove vegetables from cooking liquid and discard, then skim off fat and reserve 1 1/2 cups of cooking liquid.
6 return the 1 1/2 cups of liquid to dutch oven, then stir in rest of ingredients.
7 return shredded beef to pan and bring to a boil.
8 reduce heat, cover and simmer for 30 minutes.

Slow Cooker Rotisserie Style Memphis Chicken

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

Servings: 4
1 whole chicken
1/4 cup paprika
1 tablespoon packed brown sugar
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
aluminum foil, rolled into 7 or8- 1 inch balls

Recipe

1 roll aluminum foil into balls and add to bottom of your crockpot.
2 rinse and pat dry whole chicken, then rub dry ingredients all over the chicken, be sure to rub some inside the cavity as well.
3 set chicken on top of foil balls and set slowcooker to high and cook for 8 hours;this is for a 4-5 pound. i cooked mine; 3 pounds for 5 hours.
4 cooking time depends on the size of your chicken.
5 remove chicken and set aside.
6 mix chicken drippings with powdered chicken gravy mix for an excellent sauce.

Slow Cooker Saucy Meatballs

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

Servings: 6
1 lb ground beef
6 ounces stove top stuffing mix (1 package)
680 ml pasta sauce
1/2 cup colby cheese
2 cups sliced mushrooms
1/2 cup water
1 cup sliced fresh mushrooms
cooked pasta

Recipe

1 place pasta sauce in crockpot.
2 mix stuffing, meat, water and cheese in bowl and then roll into 1" balls.
3 place balls in crockpot, then top with sliced mushrooms.
4 cook on low for 6-8 hours, or high for 3-4 hours.
5 serve over top pasta of your choice.

Ranch House Chicken

Total Time: 1 hr 20 mins Preparation Time: 5 mins Cook Time: 1 hr 15 mins

Ingredients

Servings: 4
2 chicken breasts
2 chicken thighs
2 chicken legs
1/4 cup ranch dressing

Recipe

1 preheat the oven to 375.
2 arrange chicken in a roasting pan and spoon the dressing over it, smearing it a bit with the back of the spoon to cover each piece.
3 roast for 75 â€“ 90 minutes.
4 the original recipe called for one whole chicken cut into pieces. i like meat, my husband likes dark meat, so we prepare the quantities listed above, which leaves enough for left-overs. we also use more ranch dressing than called for in the recipe.
5 yield: 4 servings, each with 1 gram of carbohydrates, no fiber, 44 grams of protein.

Saturday, May 30, 2015

Phall (the Hottest Curry Of All!)

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

Servings: 4
1 1/2 lbs meat or 1 1/2 lbs poultry, chopped into 1 inch cubes
1 large onion, finely chopped
8 garlic cloves, finely chopped
1 ounce fresh ginger, finely chopped
3 tablespoons ghee or 3 tablespoons oil
14 ounces canned tomatoes
1 tablespoon tomato ketchup
1 tablespoon tomato puree
12 dried chilies (birdseye work well) or 12 fresh chili peppers (birdseye work well)
1 teaspoon cumin, ground
1 teaspoon coriander, ground
3 teaspoons chili powder (dried, ground chiles such as cayenne)
1 teaspoon dried fenugreek leaves (optional)
1 teaspoon garam masala

Recipe

1 fry the meat in a pan in half the ghee or oil, until sealed (5 to 10 minutes). set aside.
2 fry the onion, garlic and ginger until golden in remaining ghee or oil.
3 mix the spices with a little water to make a paste.
4 add to the onion mixture and cook for 10 minutes.
5 add the tomato (tinned, ketchup and puree) and chilies.
6 cook for a further 10 minutes.
7 combine the meat and all ingredients in a casserole dish and cook in a pre-heated oven at 400 deg f, gas 6 for 45 to 60 minutes. (alternatively, add meat back to the pan with the mixture and cook covered on low heat for an hour. at this stage you can also just throw it all into the slow cooker if you prefer.).

Slow Cooker Thai Chicken & Noodles

Total Time: 13 hrs 25 mins Preparation Time: 8 hrs 25 mins Cook Time: 5 hrs

Ingredients

Servings: 8
2 1/2 lbs bone-in skinless chicken thighs
3 tablespoons thai red curry paste (divided)
1/2 teaspoon freshly grated lime peel
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) can coconut milk
1/4 cup smooth peanut butter
2 tablespoons low sodium soy sauce
1 lb green beans, trimmed and cut into 1-inch lengths
1 large shallot, chopped
8 ounces rice noodles, cooked

Recipe

1 in a gallon-size resealable plastic bag, combine chicken with red curry paste, lime peel, salt and pepper. refrigerate overnight.
2 in a 6- to 7-quart slow cooker bowl, combine coconut milk, peanut butter, soy sauce, green beans, and shallot. place chicken in slow cooker bowl on top of vegetables.
3 cover and cook for 5 hours on low setting or until chicken is cooked through (165 degrees). transfer chicken to a cutting board. pull meat from bones (discard fat, bones and gristle.) skim and discard fat from cooking liquid. stir 1/4 t. (or to taste) salt into cooking liquid if necessary. toss everything with rice noodles and serve.

Shotgun Willie Chili

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

Ingredients

Servings: 6
2 lbs sirloin beef, trimmed, cut into cubes
1 medium onion, diced
1 1/2 teaspoons fresh garlic, minced
1/4 cup vegetable oil
8 ounces beef broth
1 (15 ounce) can tomato sauce
4 tablespoons mild chili powder, gebhardt brand
1 1/2 teaspoons dark chili powder, pasilla
1 1/2 teaspoons dark chili powder, new mexico
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
1 1/2 teaspoons vinegar
1/2 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne
1/4 teaspoon tabasco sauce

Recipe

1 heat oil in large deep skillet.
2 add beef, onion and garlic. cook until meat is lightly browned.
3 stir in remaining ingredients.
4 simmer, covered, for 2 hours stirring occasionally.
5 garnish with sour cream and/or cheddar cheese if desired.

Scallion, Ginger, Garlic Marinade

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

1/3 cup rice wine vinegar
1/3 cup soy sauce
1 teaspoon sesame oil
1/2 cup spiced ginger marmalade (mackay`s)
4 scallions, sliced
3 cloves garlic, minced
1 teaspoon ginger, minced
1 chili pepper, minced
1/2 lime juice

Recipe

1 mix all together.
2 marinade meat of your choice and chill for 1 hour to 24 hours.

Shredded Barbecued Beef

Total Time: 7 hrs 20 mins Preparation Time: 20 mins Cook Time: 7 hrs

Ingredients

Servings: 6
3 lbs boneless chuck roast
1 1/2 cups ketchup
1/4 cup brown sugar
1/4 cup red wine vinegar
2 tablespoons dijon mustard
2 tablespoons worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Recipe

1 place chuck roast in a slow cooker.
2 combine remaining ingredients in mixing bowl. pour barbecue sauce mixture over chuck roast.
3 cover and cook on low 8-10 hours or on high 4-5 hours.
4 remove chuck roast from slow cooker; shred meat with fork. place shredded meat back in slow cooker. stir meat to evenly coat with sauce.
5 spoon meat onto sandwich buns and top with additional barbecue sauce, if desired.

Slow Cooker Sticky Chicken

Total Time: 32 hrs Preparation Time: 24 hrs Cook Time: 8 hrs

Ingredients

Servings: 4
4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 -4 lbs chicken, skin removed
1 cup onion, chopped

Recipe

1 mix the first 8 ingredients together; rub chicken all over with mixture.
2 place chicken in a resealable plastic zipping bag and refrigerate overnight.
3 the next morning, sprinkle onion in the bottom of a slow cooker -- place chicken on top --
4 heat on low setting for 8 hours.

Shredded Beef Enchiladas

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

Servings: 12
4 lbs boneless chuck roast
2 tablespoons oil
4 cups sliced onions
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons cumin seeds
9 ounces diced green chilies
14 1/2 ounces diced tomatoes
8 large tortillas
1 lb cheddar cheese
4 cups enchilada sauce

Recipe

1 brown roast on all sides in saucepan. place roast in slow cooker.
2 add remaining ingredients except tortillas, cheese and sauce.
3 cover. cook on high 4-5 hours.
4 shred meat with fork and return to slow cooker.
5 warm tortillas in oven, heat enchilada sauce.
6 fill each tortilla with 3/4 cup beef mixture and 1/2 cup cheese.
7 roll and serve with sauce.

Huckleberry Duck

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

1 (5 lb) duck (five pounds or so)
lemon slice
2 garlic cloves (do not chop)
1 teaspoon ground thyme
1 teaspoon ground ginger
1 teaspoon dried rosemary
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup huckleberry honey
1/2 cup huckleberry apple butter
1/2 cup juice (huckleberry marmalade will work, but blueberry juice or marmalade are also fine. we've used blueberr) or 1/2 cup marmalade (huckleberry marmalade will work, but blueberry juice or marmalade are also fine. we've used blueberr)
1 tablespoon lemon juice

Recipe

1 preheat the oven to 325o f. combine all the ingredients for the rub in a small cup and mix together. use a knife to prick several holes all over the duckâ€™s breasts (this allows fat to drain out while the duck cooks). rub the spices all over the exterior of the duck. remove the gizzards from the interior of the duck and replace them with the garlic cloves and lemon slices. place the duck in a roasting pan, uncovered. when the oven has preheated, put in the duck for 30 minutes.
2 while the duck cooks, combine all the ingredients for the glaze together in a sauce pan. simmer until the glaze begins to boil, and then reduce the burnerâ€™s heat to its lowest level, to keep the glaze warm. after the duck has finished cooking for thirty minutes without the glaze, remove from the oven. use a baster to remove any fat that has accumulated at the bottom of the roasting pan. brush the duck with some of the glaze and then place the duck back in the oven.
3 the duck should cook for a total of 2.5 to 3 hours. every 30 minutes, you should remove the duck from the oven, remove fat at the bottom of the roasting pan, and brush the duck with some of the glaze. we also recommend flipping the duck whenever you take it out of the oven so that both sides cook evenly. during the last 30 to 45 minutes, increase the ovenâ€™s temperature to 350o f. this will give the duck a nice crispy skin.
4 the duck is fully cooked when its own juices from the fattest part of its thigh or drumstick are pale yellow. if these juices are a faint rosy color, then the duck is medium rare.
5 when the duck reaches the desired doneness, remove it from the oven, cut it up, and enjoy!

Show-off Beef Tenderloin

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

Servings: 10
6 cloves garlic, peeled & slivered
1 cup soy sauce
1/4 cup olive oil
1/2 teaspoon hot pepper sauce
1 cup port wine (or any other dry red wine)
1 teaspoon black pepper
1 teaspoon dried thyme
1 bay leaf
5 lbs beef tenderloin

Recipe

1 make small slits in the tenderloin and insert the garlic slivers; set aside.
2 in a large bowl, (or a reynolds turkey oven bag for easy clean-up and marinating) combine all of the remaining ingredients; mix well.
3 add tenderloin, cover and marinate overnight.
4 preheat oven to 425 degrees.
5 coat a roasting pan with non-stick cooking spray.
6 remove the meat from the marinade and place on a rack like broiler pan.
7 folding the ends under roast so tenderloin is of uniform size.
8 discard the marinade.
9 roast the tenderloin for 45-55 minutes for medium- rare or to desired doneness.
10 allow to sit for 15 minutes before slicing crosswise to serve.
11 serve with red wine sauce or a bearnaise sauce.
12 (i purchase the tenderloin at sam's club. the quality is great and is as much as$10 off a pound).

Shoyu Chicken

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

1 cup water
1 cup soy sauce
1 cup sugar
1 teaspoon crushed ginger (optional)
1 whole broiler-fryer chicken, cut up

Recipe

1 mix all liquid ingredients well and pour over chicken in skillet. fry on medium heat until chicken looks done in the middle; about 30-40 minutes. serve over or brown rice. spoon some of the sauce over rice as desired. add cut-up orange slices to skillet for some orange flavor if desired.
2 any combination of chicken parts will work for this recipe.

Slow Cooker Sweet & Sour Chicken

Total Time: 7 hrs 15 mins Preparation Time: 15 mins Cook Time: 7 hrs

Ingredients

Servings: 8
1/2 cup medium onion, sliced
1 medium carrot, sliced
1 medium celery, sliced
3 chicken breasts
1/3 cup firmly packed brown sugar
1/3 cup catalina dressing
1/4 cup soy sauce
1 teaspoon ginger
20 ounces pineapple, liquid reserved (1 can)
1 tablespoon cornstarch
1 medium green pepper, sliced
1 medium red pepper, sliced
hot cooked brown rice

Recipe

1 put carrots, onion and celery in slow cooker. top with chicken. combine brown sugar, catalina, soy sauce and ginger. pour over chicken.
2 cover and cook on low 7-8 hours. during last 30 minutes stir cornstarch into pineapple liquid. pour in with pineapple and bell peppers. cover, turn to high.
3 serve over hot cooked brown rice.

Shoyu Chicken

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

Ingredients

Servings: 4
2 -3 lbs boneless skinless chicken thighs
2 teaspoons cornstarch
1 cup kikoman low sodium soy sauce
1 cup sugar
1/2 cup cider vinegar
2 teaspoons salt (optional)
3 garlic cloves, minced
3 teaspoons ginger, freshly grated

Recipe

1 preheat oven to 350°.
2 arrange chicken in a large baking dish, so it is all in one layer.
3 whisk together all other ingredients. pour sauce over chicken.
4 cover with foil and bake 1 1/2 - 2 hours.
5 serve with rice.

Shortcut Salsa Chicken

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

Servings: 4
1 large reynolds oven cooking bag
2 tablespoons flour
1 (16 ounce) jar chunky salsa
4 boneless skinless chicken breast halves (1 to 1 1/4 pounds)
1 medium green bell pepper, cut in rings
flour tortillas or tortilla chips

Recipe

1 preheat oven to 350°f.
2 shake flour in reynolds oven bag; place in 13x9x2-inch baking pan.
3 add salsa to oven bag. squeeze bag to blend in flour. add chicken to bag; turn bag to coat chicken with sauce. arrange chicken in an even layer in bag. place pepper rings over chicken.
4 close oven bag with nylon tie; cut six 1/2-inch slits in top. tuck ends of bag in pan.
5 bake 30 to 35 minutes until chicken is tender and meat thermometer reads 170°f serve with flour tortillas or tortilla chips.

Slow Cooker Stout & Chicken Stew

Total Time: 4 hrs 45 mins Preparation Time: 45 mins Cook Time: 4 hrs

Ingredients

Servings: 8
6 tablespoons all-purpose flour, divided
1/2 cup all-purpose flour, divided
1 teaspoon salt, divided, plus more to taste
1/2 teaspoon fresh ground pepper, plus more to taste
2 1/2 lbs boneless, skinless chicken thighs, trimmed
4 teaspoons extra-virgin olive oil, divided
3 pieces bacon, chopped
1 2/3 cups guinness beer (14-ounce can) or 1 2/3 cups other stout beer (14-ounce can)
1 lb whole baby carrots or 1 large carrot, cut into 1-inch pieces
1 (8 ounce) package cremini or button mushrooms, halved if large
2 cups chopped onions
4 garlic cloves, minced
1 1/2 teaspoons dried thyme
1 cup reduced-sodium chicken broth
2 cups frozen baby peas, thawed

Recipe

1 1. combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. dredge chicken thighs in the mixture to coat completely; transfer to a plate.
2 2. heat 2 teaspoons oil in a large skillet over medium-high heat. add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. arrange the chicken in an even layer in the slow cooker.
3 3. add bacon to the pan and cook, stirring often, for 2 minutes. sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. pour the mixture over the chicken. add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. pour broth over the top.
4 4. cover and cook until the chicken is falling-apart tender, 4 hours on high or 7 to 8 hours on low.
5 5. stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. season with the remaining 1/2 teaspoon salt and pepper.
6 to make ahead: trim chicken, chop bacon; prep onion and garlic; defrost peas. refrigerate in separate containers. equipment: 5- to 6-quart slow cooker.

Petits Farcis

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

Ingredients

Servings: 2
3 baby red peppers
3 tomatoes
3 small vegetable marrows
12 sausages
1 tablespoon water

Recipe

1 heat your oven to 170 degrees.
2 wash all the vegetables, cut the hats off and keep them! empty the inside carefully with a teaspoon but not to the skin, you want to leave some "vegetable chair", as we say in french ( roughly translated as vegetable meat.).
3 remove the skin from the sausages and fill the vegetable a little bit higher than the top.
4 put all your farcis in a ceramic dish with a tablespoon of water on the bottom to avoid sticking (not too much, as the vegetable will release some water). cook for 45 minutes and add the hats for another 15 minutes. turn the oven off and open the door, letting them rest for 10 minutes.
5 bon appetit!

Shredded Beef Enchiladas

Total Time: 2 hrs 9 mins Preparation Time: 2 hrs Cook Time: 9 mins

Ingredients

Servings: 8
1 medium pot roast
1 cup beef broth
3 cups shredded cheddar cheese
1 (16 ounce) can black olives
1 (8 ounce) can diced green chilies
taco seasoning
salsa, and (optional) or habanero chili powder (optional)
2 (20 ounce) cans enchilada sauce (red or green)
1 (31 ounce) can refried beans
16 corn tortillas
cooking spray
1 cup vegetable oil

Recipe

1 place roast in a crock pot and add 1 cup beef broth. cook on low for 8 hours.
2 remove roast and let cool 1 hours.
3 preheat oven to 350.
4 grate cheese and slice olives while meat cools.
5 spray a 9x13 and lightly cover the bottom with enchilda sauce. place remaining sauce in a pie plate.
6 place beef in a large skillet and heat on medium.
7 add chilis.
8 add taco seasoning and salsa/chili powder to taste (habanero chili powder is potent! use sparingly).
9 in a cassarole dish, microwave refried beans until hot.
10 in a small skillet, heat vegetable oil over medium heat.
11 place tortillas in oil for 20 seconds and flip. this keeps them pliable and moist.
12 place cooked tortillas on papertowls to remove excess oil.
13 dredge cooked tortillas in the pie plate of sauce.
14 spread refried beans and meat down the middle of the tortilla. sprinkle with cheese and add olives.
15 roll the tortilla over and place seam down in the 9x13. repeat until the dish is full. (you can get 12 in a column and the remaining 4 can go lengh wise on the side).
16 cover enchiladas with second can of sauce and remaining in pie plate.
17 cover with remaining cheese and olives.
18 place in oven and cook for 45 minutes.
19 serve with remaining refied beans and spanish rice. you can garnish with sourcream and fresh guacamole if desired.

Mario’s Meatballs

Shredded Beef For Soft Tacos

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

Servings: 6
2 lbs chuck roast, trimmed and cut in 1 inch cubes
salt
1 (15 ounce) can diced tomatoes with juice
1 jalapeno, chopped
4 garlic cloves, chopped
2 green onions, chopped

Recipe

1 put beef in a medium saucepan (4-6 qt). add 3 cuos water and 1/2 tsp salt. set over medium heat and bring to a boil. nonce boiling cover with a lid set slightly ajar. reduce heat to medium-low and simmer until meat falls apart, about 1 hour.
2 uncover pan and raise heat tomedium-high. pour drained tomatoes, jalepeno, and garlic into a food processor or blender. cover and process to a puree. add mixture to meat. boil until much of the liquid has evaporated, about 20 minutes.
3 add chopped green onions and continue cooking. mash with the back of a spoon to break up the meat while stirring. cook until mixture darkens and thickens, about 10 minutes. the mixture will begin to sizzle when ready. taste and add more salt if needed.

Shortcut Stuffed Chicken Rolls With Veggies

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

Ingredients

Servings: 4
1 (127 g) package shake-n-bake, original,crispy
1 (7 ounce) package stove top stuffing mix
1 cup water
4 chicken cutlets or 4 boneless chicken breasts, pounded flat
2 cups squash, peeled cut into 1/2" x 2" slices
1 large carrot, peeled & sliced
1 onion, cut into quarters
1 green pepper, seeded,sliced, 1/2" slices and 1 zucchini sliced 1/2" slices
1/2 cup zesty italian dressing

Recipe

1 shake the chicken in the shak'n bake.
2 combine stuffing mix & water.
3 when moistened spoon over the chicken pieces and roll up securing end with a toothpick
4 place seam side down on a foil lined baking sheet
5 toss the veggies in the salad dressing and place them along side the chicken roll ups
6 bake in 400f for 30 minutes, turn the veggies after l5 minutes

Shortcut Saucy Chicken Parmesan

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

Ingredients

Servings: 4
4 skinless chicken breast halves (1 to 1 1/2 pounds)
nonstick cooking spray
1 slightly beat egg
1 tablespoon water
3/4 cup corn flakes, crushed
2 tablespoons grated parmesan cheese
1/4 teaspoon dried italian seasoning
1/8 teaspoon black pepper
1 1/3 cups spaghetti sauce
4 ounces dried spaghetti or 4 ounces fettuccine
grated parmesan cheese (optional)
fresh herb (optional)

Recipe

1 place each piece of chicken between 2 pieces of plastic wrap. using the flat side of a meat mallet, lightly pound to flatten slightly (about 1/2 inch thick). remove plastic wrap.
2 lightly coat a shallow baking pan with nonstick cooking spray; set aside. in a shallow dish combine egg and the water. in another shallow dish combine crushed cornflakes, the 2 tablespoons parmesan cheese, the italian seasoning, and pepper. dip chicken pieces, one at a time, into egg mixture; coat with crumb mixture. place coated chicken pieces in prepared baking pan.
3 bake in a 400°f oven about 15 minute or until chicken is tender and no longer pink (170°f).
4 meanwhile, in a small saucepan warm spaghetti sauce over low heat. divide pasta among 4 dinner plates. place chicken on top of pasta. spoon spaghetti sauce over chicken. if desired, sprinkle with additional parmesan cheese. if desired, garnish with fresh herb sprigs. makes 4 servings.

Shredded Beef Barbecue

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

Servings: 6
3 -5 lbs chuck roast
1 onion, chopped
1 1/2 quarts water
1 stalk celery, chopped
2 garlic cloves, minced
1 1/2 cups catsup
2 tablespoons brown sugar
3 tablespoons cider vinegar
1/2-1 teaspoon allspice (to taste)
2 tablespoons soy sauce
1 1/2 teaspoons dry mustard
1/2 teaspoon chili powder
4 -5 dashes hot sauce
2 teaspoons worcestershire sauce
1 bay leaf
1/2 teaspoon garlic salt
1 teaspoon salt

Recipe

1 place roast, onions, celery, garlic and water in a large pot. bring to a boil then cover and turn down to low heat and simmer the roast for at least 4 hours (the roast should fall apart when you press with a fork).
2 remove from liquid, saving about 1 cup of liquid, and cool slightly. shred roast and add to the remaining liquid. add all remaining ingredients and cook uncovered for 1 hour.
3 serve on buns with coleslaw.

Shower Chicken Salad

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

Ingredients

Servings: 4
2 1/2 cups cooked chicken
1/2 cup celery
1 cup green grape
3/4 cup mayonnaise
1 tablespoon dried parsley flakes
2 teaspoons instant minced onion
1/4 teaspoon ground ginger
1 dash worcestershire sauce
1 dash salt
1 dash pepper

Recipe

1 dice chicken using a food processor.
2 chop celery in small pieces.
3 quarter green gapes.
4 combine chicken, celery, and grapes in large bowl. mix together.
5 in seperate bowl, whisk together remaining ingredients.
6 add this mixture to the large bowl and coat the chicken, grapes, celery.
7 chill and serve!

Scallion Sesame Turkey Burger

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

Ingredients

Servings: 4
1 1/2 lbs ground turkey
3 tablespoons sesame seeds
2 tablespoons soy sauce
1/2 cup minced scallion, and green parts both
2 -3 tablespoons minced cilantro
2 teaspoons pulverized garlic
2 tablespoons sesame oil
salt
3/4-1 1/4 cup breadcrumbs, depends on how moist the turkey is
fresh ground pepper
oil, if desired (for cooking)

Recipe

1 mix togeter, gently. the turkey, sesame seeds, soy, scallions, cilantro, garlic, sesame oil, 1 teaspoon of salt, and bread crumbs.
2 form into patties.
3 i usually mix all this together and make patties in the morning and leave in the refrigerator till i'm ready for them.
4 sometimes that is the next day.
5 brush with a little oil before grilling if desired.
6 grill on the george foreman, in a grill pan.
7 if you're using the outside grill increase the breadcrumbs a bit to insure they don't fall apart.