R Bs Classic Guacamole

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 4 avocados, haas
• 4 tablespoons lime juice, fresh squeezed
• 1 teaspoon garlic, minced
• 1 roma tomato, finely diced
• 2 tablespoons onions, finely diced
• 3 dashes louisiana hot sauce
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried cilantro
• 1/2 teaspoon sea salt (to taste)
• 1/2 teaspoon pepper (to taste)

Recipe

• 1 slice avacados, remove pits and scoop out meats in a non-reactive bowl.
• 2 add garlic and lime juice and mash with a fork.
• 3 stir in remaining ingredients and mix thoroughly.
• 4 refrigerate for 2 hours or more to let flavors blend before serving.

Slow-cooker Spaghetti Bolognese

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 1 lb ground chuck
• 1 (28 ounce) can whole canned tomatoes
• 2 carrots, finely chopped
• 1 medium onion, chopped
• 1 celery, chopped
• 2 garlic cloves, chopped
• 1/4 cup tomato paste
• 1/4 cup dry wine
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• kosher salt and black pepper
• 3/4 lb spaghetti
• grated parmesan cheese, for serving

Recipe

• 1 in a 4- to 6-quart slow cooker, mix together the beef, tomatoes and their juices, carrots, onion, celery, garlic, tomato paste, wine, oregano, thyme, bay leaf, 1 teaspoon salt, and ¼ teaspoon pepper.
• 2 cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
• 3 twenty minutes before serving, cook the spaghetti according to the package directions; drain and return it to the pot. toss the spaghetti with the bolognese and sprinkle it with the parmesan.

R U Chicken

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

Ingredients

• Servings: 4
• 1 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1/4 teaspoon cayenne
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup milk
• 1 lb boneless skinless chicken breast
• cooking oil (for frying)
• 2 cups long grain rice, prepared in your usual fashion

Recipe

• 1 mix first six ingredients in a wide bowl.
• 2 pat chicken with paper towel to remove extra moisture.
• 3 cut chicken breasts into strips (3/4" to 1" thick).
• 4 turn heat on high.
• 5 add oil to a large frying pan. you will need about 1/2" of oil in the bottom of the pan. heat to med-high (not smoking).
• 6 while oil is heating up, dip chicken strips into milk. let excess drip off.
• 7 roll strips in cornmeal mixture until thoroughly coated.
• 8 fry the chicken strips for approximately 2-3 minutes per side (until coating is golden brown).
• 9 scoop rice onto the centre of each person's plate.
• 10 divide chicken strips evenly among the plates and place on top of rice.
• 11 serve and enjoy!

Slow-cooker Taco Filling

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

Ingredients

• 1 1/2 lbs lean ground beef
• 1 onion, minced
• 15 ounces diced tomatoes (canned, fire-roasted)
• 1 anaheim chili, minced
• 2 chipotle chiles in adobo, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano

Recipe

• 1 saute the beef and onion in a nonstick skillet until just browned. drain off any grease. add to a 4-quart slow cooker. break up any large pieces of beef with a spoon.
• 2 add the remaining ingredients and stir. cook on low for 7 hours. stir prior to serving.

Onion Jam And Chorizos Pizza

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1/4 cup onion jam
• 500 g chorizo sausage, sausage, 2, sliced
• 1/2 cup mozzarella cheese, grated

Recipe

• 1 spead pizza base with onion jam.
• 2 top with the chorizos and cheese.
• 3 bake in preheated 180 degree celsius over on a baking paper lined tray for 12 minutes.

Oh So Easy Turkey Breast (3 Steps, 3 Ingredients)

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

Ingredients

• Servings: 6
• 5 lbs turkey breast (on the bone, skin on)
• 2 tablespoons montreal poultry seasoning
• 2 tablespoons oil (any kind i like olive)

Recipe

• 1 rub turkey with olive oil and season heavily with spices.
• 2 place breast side down in roasting pan.
• 3 cook in pre heated 350 degree oven for 2hr turning once.

Slow-cooker Short Ribs With Cheesy Polenta

Total Time: 9 hrs 40 mins Preparation Time: 40 mins Cook Time: 9 hrs

Ingredients

• Servings: 6
• 4 medium carrots, cut into 1-inch pieces
• 2 cups frozen pearl onions (from a 16-ounce bag)
• 4 garlic cloves, minced
• 4 lbs beef short ribs with bones
• 1 tablespoon vegetable oil
• 1 (14 1/2 ounce) can diced tomatoes
• 3/4 cup low sodium beef broth
• 1/4 cup dry red wine
• 1/4 cup fresh flat-leaf parsley, coarsely chopped (plus additional for garnish)
• 2 tablespoons cornstarch
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 cup quick-cooking polenta
• 1/2 teaspoon salt
• 1/2 cup parmigiano-reggiano cheese, finely shredded

Recipe

• 1 combine carrot, onions and garlic in a 6-quart slow cooker.
• 2 rinse ribs and pat dry; season with salt and pepper.
• 3 heat oil in a large, wide pot over moderately high heat until hot but not smoking.
• 4 add ribs, in batches, and cook, turning, until browned on all sides, about 15 minutes.
• 5 transfer, as cooked, to slow cooker.
• 6 stir together tomatoes, broth, wine, parsley, cornstarch and tomato paste in a bowl; pour over ribs. add bay leaf.
• 7 cover and cook, 9 to 11 hours on low or 4-1/2 to 5-1/2 hours on high.
• 8 after cooking, skim off any fat from top (discard bay leaf).
• 9 combine 3-3/4 cups water, the polenta and salt in a large saucepan over moderately high heat.
• 10 bring to a boil, stirring constantly.
• 11 add cheese and cook, stirring constantly, until thickened, about 5 minutes.
• 12 serve ribs over polenta and garnish with parsley, if desired.

Slow-cooker Stew

Total Time: 9 hrs 30 mins Preparation Time: 30 mins Cook Time: 9 hrs

Ingredients

• 2 lbs boneless beef roast, cubed
• 4 -6 celery ribs, sliced
• 6 -8 carrots, sliced
• 6 potatoes, cubed
• 2 onions, sliced
• 28 ounces tomatoes
• 1/4 cup minute tapioca
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried basil or 1/2 teaspoon oregano
• 1 garlic clove, minced

Recipe

• 1 combine all ingredients in slow cooker.
• 2 cover. cook on low 8-10 hours.

Rabbit And Prune Casserole

Ingredients

• Servings: 4
• 1 rabbit, jointed
• 450 ml red wine
• 2 tablespoons vinegar
• 6 peppercorns
• 2 bay leaves
• 1/2 teaspoon thyme
• 1 sprig rosemary
• 115 g prunes
• 60 g butter
• 45 g flour
• salt & pepper

Recipe

• 1 marinate rabbit overnight in a mixture of, wine, vinegar, peppercorns, bay leaves, thyme, rosemary and prunes.
• 2 wipe the rabbit joints dry and lightly brown in butter.
• 3 transfer to a casserole dish and blend the flour into the remaining butter in the pan.
• 4 strain the wine mixture (put the prunes in the casserole and discard the herbs) add slowly to flour and butter, stirring over a low heat until the sauce thickens.
• 5 season to taste. pour sauce over the rabbit and prunes, cover casserole and bake for 2 hours at 180 c.
• 6 cheers, doreen randal, wanganui.
• 7 new zealand

Rabbit Pate

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

Ingredients

• Servings: 3
• 200 g rabbit liver (and other organ meats)
• 200 g canned mushrooms or 400 g button mushrooms
• 50 g butter, melted
• 1 small onion, finely chopped
• 1 small carrot, finely grated
• 2 eggs, hardboiled and mashed
• 2 tablespoons dill, finely chopped
• 1 teaspoon salt
• 1/8 teaspoon nutmeg
• 1 teaspoon brandy

Recipe

• 1 boil the organ meats for about 10 minutes, drain well.
• 2 at the same time saute the mushrooms with onions until tender.
• 3 mix all ingredients in a bowl until well-blended.
• 4 put in square box and refrigerate overnight before serving.

Small Brunch Bake

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

Ingredients

• Servings: 1
• 1 english muffin
• 1 slice cheese
• 1 slice canadian bacon
• 1 egg, beaten
• 1/2 cup milk
• salt and pepper
• 1 teaspoon onions, minced or 1 teaspoon green onion, sliced
• 1/8-1/4 teaspoon grainy mustard

Recipe

• 1 this is best if made the night before or you can make and let sit an hour on the counter before baking.
• 2 grease a smal individual souffle dish, about two cup size.
• 3 place half of the muffin in greased dish.
• 4 layer with cheese and meat of choice.
• 5 top with other half muffin.
• 6 beat egg, milk, salt, pepper, and mustard until foamy.
• 7 stir in onion.
• 8 pour over muffin in dish.
• 9 cover and place in refrigerator overnight or place on counter for one hour.
• 10 bake in preheated 325 degree oven for about 35 minutes.

Rachael Ray's Bacon Wrapped Chicken With Blue Cheese And Pecans

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 4 boneless skinless chicken breasts
• salt
• ground black pepper
• 1 cup blue cheese, crumbles
• 1/4 cup pecans, toasted and chopped
• 2 scallions, sliced on bias
• 4 slices bacon, good-quality center cut
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1/2 cup half-and-half or 1/2 cup cream
• 2 tablespoons grainy mustard
• toothpick

Recipe

• 1 heat the oven to 375°f.
• 2 butterfly the chicken breast pieces by cutting across the breast but not all the way through. open the breasts up and pound lightly between parchment paper. peel paper away and season the meat with salt and pepper.
• 3 cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. roll the chicken, wrap each roll with bacon and secure with toothpicks. season the outside of the rolls with salt and pepper.
• 4 heat the olive oil in skillet over medium-high heat. brown the chicken evenly all over, 5 to 6 minutes. transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.
• 5 melt the butter in the same skillet pan the chicken was seared in over medium heat. whisk in flour, cook 1 minute then whisk in stock. let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.
• 6 halve the chicken and stack to show off the center. set chicken in gravy or pour over top. serve with rice and greens, if desired.

Rabbit In Mustard And Thyme Sauce As I Like It!

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

Ingredients

• 800 g rabbit
• 2 tablespoons olive oil
• 1 cup all-purpose flour
• 1 cup dry wine
• 1 garlic clove
• 1/2 bay leaf
• 1 teaspoon thyme
• 1 tablespoon dijon mustard
• 2 cups chicken stock
• 2 teaspoons salt
• 1 teaspoon pepper

Recipe

• 1 cut rabbit meat into portion parts, as if you will do it with chicken. mix flour, salt and pepper and roll rabbit parts into flour.
• 2 take a frying pan (best teflon one) put some olive oil and fry rabbit until brownish on all sides.
• 3 add garlic and fry not more than 1 minute. add wine, thyme, bay leaf. stir with wooden ladle removing burned parts (if there are any).
• 4 cook on easy fire 45 minutes. add some chicken stock if necessary. add mustard, stir and cook about 5 minutes.
• 5 the sauce must be dense, but not too much. serve with mashed potato.

Slow-roasted Beef(atk)

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

Ingredients

• 3 1/2-4 1/2 lbs boneless eye of round roast
• 4 teaspoons kosher salt
• 2 teaspoons vegetable oil
• 1 tablespoon vegetable oil
• 2 teaspoons pepper

Recipe

• 1 season all sides of roast evenly with salt. wrap with plastic wrap and refrigerate 18 to 24 hours.
• 2 adjust oven rack to middle position and heat oven to 225 degrees.
• 3 pat roast dry with paper towels; rub with 2 teaspoons oil and season all sides evenly with pepper.
• 4 heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. sear roast until browned on all sides, about 12 minutes.
• 5 transfer roast to wire rack set in rimmed baking sheet. roast until meat registers 115 degrees (for medium-rare), 1¼ to 1¾ hours, or 125 degrees (for medium), 1¾ to 2¼ hours.
• 6 turn oven off; leave roast in oven, without opening door, until meat registers 130 degrees (for medium-rare) or 140 degrees (for medium), 30 to 50 minutes longer.
• 7 transfer roast to carving board and let rest for 15 minutes. slice meat as thin as possible and serve.

Rabbit Baked In Clay With Wild Mushrooms And Sour Cream (pecheny

Total Time: 4 mins Preparation Time: 1 min Cook Time: 3 mins

Ingredients

• Servings: 6
• 6 dried wild mushrooms, well rinsed (your choice)
• 4 slices bacon, diced
• 2 (3 -3 1/2 lb) rabbits, each cut into 6 serving pieces
• 6 tablespoons unsalted butter
• 2 medium size onions, coarsely chopped
• 1 parsnip, peeled and cut into julienne
• 2 cups chicken stock (or canned broth)
• 8 sprigs parsley
• 2 bay leaves
• 6 black peppercorns
• salt & freshly ground black pepper, to taste
• 1 lb fresh wild mushroom (boletes, chanterelles, morels, or portabello)
• 1/4 cup heavy cream (or whipping cream)
• 3 tablespoons sour cream
• 1/4 cup dry vermouth
• chopped fresh parsley (to garnish)

Recipe

• 1 soak the dried mushrooms in ½ cup water for 1 hour. drain, pat dry with paper towels, chop fine, and set aside. reserve the soaking liquid for another use.
• 2 in a large skillet, fry the bacon over medium heat for about 5 minutes. when it has rendered its fat, remove the bacon with a slotted spoon and set aside to drain on paper towels.
• 3 add the rabbit, a few pieces at a time, to the bacon drippings and brown on all sides over medium heat. transfer the browned pieces as they are done to a large unglazed earthenware casserole with a lid.
• 4 wipe out the skillet and melt 4 tablespoons of the butter in it over medium heat. add the onions, parsnip, and dried mushrooms, and sauté, stirring occasionally, until the vegetables are softened and lightly colored, about 10 minutes.
• 5 meanwhile, preheat the oven to 350 degrees f.
• 6 combine the ingredients for the bouquet garni in a cheesecloth bag and add the bouquet garni and the stock to the skillet. bring to a boil, and boil for 1 to 2 minutes.
• 7 add the sautéed vegetables and stock, the reserved bacon, and salt and pepper to the casserole with the rabbit. bake uncovered, for 45 minutes.
• 8 wipe the fresh mushrooms clean with a damp paper towel. separate the stems from the caps, if the mushrooms are large, and slice both not too thin.
• 9 wipe out the skillet again and melt the remaining 2 tablespoons butter in it over medium heat. add the mushrooms and sauté until they throw off and reabsorb their liquid, about 12 minutes.
• 10 check the rabbit and, if it’s tender, remove the pieces to a heated platter with a slotted spoon. do not turn off the oven.
• 11 remove the bouquet garni from the sauce and discard. press the sauce through a sieve or pass through a food mill. transfer to a saucepan and heat over medium low heat for 2 minutes. combine the heavy cream and the sour cream in a small bowl. whisk a little of the sauce into the cream mixture, then whisk the cream mixture into the sauce in the pan. whisk in the vermouth and cook for 5 minutes more, without allowing it to boil.
• 12 return the rabbit to the casserole and stir in the sautéed mushrooms and the sauce. bake, uncovered, for 7 minutes more.
• 13 serve the rabbit directly from the casserole, sprinkled with a little parsley.

Rachael Ray Lemon Chicken (30 Minute Meals)

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

Ingredients

• Servings: 4
• 1 1/2 lbs chicken breasts or 1 1/2 lbs chicken tenders, cut into chunks
• 1/4 cup unbleached all-purpose flour
• coarse salt
• 2 tablespoons wok oil (preferred brand house of tsang) or 2 tablespoons vegetable oil, 2 turns of the pan (preferred brand house of tsang)
• 1 tablespoon vinegar (a splash) or 1 tablespoon rice wine vinegar (a splash)
• 1/2 cup chicken broth or 1/2 cup stock
• 8 ounces prepared lemon curd (1 cup)
• 1/4 cup hot water
• 1 lemon, zest of
• 2 scallions, thinly sliced or 20 stalks fresh chives, finely chopped

Recipe

• 1 coat the chunked chicken lightly in flour, seasoned with a little salt.
• 2 heat a large skillet or a wok-shaped nonstick pan over high heat.
• 3 stir fry chicken until golden, 3 or 4 minutes.
• 4 remove chicken from the pan and return pan to heat.
• 5 reduce heat to medium.
• 6 add a splash of vinegar to the pan and let it evaporate.
• 7 add stock or broth to the pan and scrape up any drippings with a whisk.
• 8 thin curd by stirring in a little hot water.
• 9 add curd to broth and whisk to combine.
• 10 add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
• 11 remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce.
• 12 serve with rice.

Sauteed Lamb Chops With Tomatoes, Onions & Peppers

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 large onion, halved lengthwise, then thinly sliced lengthwise
• 1/2 teaspoon salt
• ground pepper, to taste
• 4 lamb loin chops, 1 inch thick
• 1 pint red grape tomatoes or 1 pint cherry tomatoes, halved lengthwise
• 1/2 yellow pepper, thinly sliced
• 2 1/2 teaspoons balsamic vinegar

Recipe

• 1 heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. saute onion and yellow pepper with salt, stirring occasionally, until golden brown, about 8 minutes. transfer to a bowl.
• 2 pat lamb chops dry and season with salt and pepper. heat remaining tablespoon oil in skillet over high heat until just smoking, then saute chops until browned and just cooked through, about 3 minutes on each side. transfer chops to a platter and keep warm, covered.
• 3 return onion and yellow pepper to skillet and add tomatoes. saute over moderately high heat, stirring, until tomatoes are slightly wilted, about 2 minutes. remove from heat and stir in vinegar and salt and pepper to taste.
• 4 serve chops topped with onion, peppers and tomato.

Sauteed Sausage With Sauerkraut And Sweet Peas

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 (14 ounce) package holmes smokehouse pecan smoked garlic sausage, sliced into quarter-inch rounds (or any other quality smoked sausage)
• 1 (14 1/2 ounce) can delmonte sauerkraut (or any other brand)
• 1 (15 ounce) can delmonte fresh cut sweet peas, 50% less salt variety (or any other brand)

Recipe

• 1 heat a heavy 12 inch skillet (or stir fry pan) until hot. add the sliced sausage and cook, stirring frequently, until browned and cooked through, about 6 to 8 minutes. add the sweet peas, with their water, stirring to loosen the brown bits on the bottom of the pan. the liquid will reduce quickly by about two-thirds within a couple of minutes. add the sauerkraut and cook, stirring, until heated through, about two to three minutes. serve.

Slow-cooker Chicken Chili

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

Ingredients

• Servings: 7
• 5 ounces boneless skinless chicken breasts, cooked and diced
• salt, sprinkled on chicken to taste
• ground pepper, sprinkled on chicken to taste
• 1 medium green bell pepper, chopped
• 1 cup onion, chopped
• 1 (15 1/2 ounce) can kidney beans, drained and rinsed
• 1 (15 1/2 ounce) can great northern beans, drained and rinsed
• 1 (15 1/2 ounce) can great northern beans, undrained
• 1 (7 ounce) can diced jalapenos (for some reason, our can had carrots in it!)
• 2 teaspoons cumin
• 1/2 teaspoon red pepper flakes, to taste
• 1 (1 1/4 ounce) envelope mccormick chicken chili seasoning mix
• 2 cups 99% fat-free chicken broth (reduced sodium, preferred)
• 1 cup water

Recipe

• 1 sprinkle the chicken with salt and pepper; cook at 350 degrees f for about 20 minutes or until no longer pink. (this can be done the night before and kept covered in the refrigerator.).
• 2 cut the chicken and veggies and throw them into the slow cooker. add in the beans - two cans rinsed and drained and one can undrained. add the jalapenos and seasonings; stir to combine. add the chicken broth and water.
• 3 cook on low for 8 hours.

Slow-roasted Prime Rib

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

Ingredients

• 6 lbs beef rib roast (3-bone beef rib roast, preferably small or loin cut and prime grade)
• 3 tablespoons fleur de sel or 3 tablespoons other flaky sea salt
• 1 1/2 tablespoons coarsely cracked black pepper
• 1 tablespoon extra virgin olive oil
• 8 -10 sprigs fresh rosemary
• 8 -10 sprigs fresh thyme
• 10 medium garlic cloves, smashed and peeled
• 3 tablespoons unsalted butter, cut into 1/2-inch cubes

Recipe

• 1 take the beef out of the refrigerator 2 hours before cooking so it can come to room temperature. after 30 minutes, season the meat on all sides with the fleur de sel and pepper.
• 2 position a rack in the center of the oven and heat oven to 325°f.
• 3 turn on the exhaust fan. heat a 12-inch skillet over high heat for 1 minute. swirl in the olive oil and, when the oil puts off its first wisp of smoke, put the beef in the pan and sear it on all the outer sides (not the cut sides) until well-browned, 6 to 8 minutes total. use a set of tongs to flip the beef; be careful of splattering oil. with two sets of tongs, transfer the beef, bone side down, to a roasting rack set in a small roasting pan. arrange the rosemary, thyme, garlic, and butter evenly on top.
• 4 roast the beef, basting every 30 minutes with a bulb baster, until a thermometer inserted into the center reads 120f to 125f for rare, about 2 hours. or cook to 130f to 135f for medium rare, about 2 1/4 hours. or cook to 140f to 145f for medium, about 2 1/2 hours.
• 5 let the meat rest for at least 15 minutes before carving.

Slow-cooker Provencal Beef Stew

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

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 1 1/2 lbs boneless chuck roast, trimmed and cut into 1-inch cubes
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon fresh ground black pepper, divided
• 2 tablespoons all-purpose flour
• 2 medium onions, cut into quarters
• 8 garlic cloves, crushed
• 1/4 cup dry red wine
• 1 cup fat free low-sodium beef broth
• 2 tablespoons tomato paste
• 3 bay leaves
• 3 fresh thyme sprigs
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 3 cups sliced zucchini (1-inch slices)
• 2 cups sliced carrots (1-inch slices)

Recipe

• 1 heat oil in a large nonstick skillet over medium-high heat. sprinkle beef with 1/2 t. salt and 1/4 t. pepper; dredge in flour. add beef to pan; saute 2 minutes, browning on all sides. place beef in slow cooker or crock pot.
• 2 add onions and garlic to skillet; saute 5 minutes. add wine to skillet, scraping pan to loosen browned bits. place onion mixture in slow cooker.
• 3 add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots.
• 4 cover and cook on low for 8 hours or until beef is tender. stir in remaining 1 t. salt and 1/4 t. pepper. discard bay leaves and thyme sprigs.

Rabbit

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

Ingredients

• Servings: 8
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1/2 cup cooking oil
• 1 (4 lb) rabbit, cleaned and cut into 6 to 8 pieces
• 1 large onion, sliced
• 1 bell pepper, seeded and sliced, green
• gravy
• 1/4 cup dripping, from pan
• 1/4 cup all-purpose flour
• 2 cups water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 cups rice, hot, cooked (or mashed potatoes)

Recipe

• 1 for rabbit, combine flour, salt, pepper and paprika in bag. shake well.
• 2 place rabbit, one piece at a time, in bag. shake to coat well.
• 3 heat small amount of oil in 12-inch skillet on medium heat. saute onion and bell pepper. remove from skillet.
• 4 add rabbit. brown each piece well, don't crowd. remove as each piece browns.
• 5 for gravy, add flour to drippings. stir until brown. stir in water. bring to a boil. reduce heat to simmer.
• 6 add rabbit and sauteed vegetables. season with salt and pepper. cover pan simmer until rabbit is tender. serve over rice or mashed potatoes.

Rice Caliente

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

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 cup chopped onion
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 can ro-tel tomatoes
• 3 cups cooked rice
• 1/2 cup sour cream
• 1 cup grated monterey jack cheese

Recipe

• 1 saute ground beef, onion, and seasonings until meat browns and onions are tender; drain.
• 2 add ro-tel tomatoes, rice, and sour cream.
• 3 put into a buttered casserole dish.
• 4 sprinkle top with cheese.
• 5 bake at 350 for 20 minutes.

Rabbit Stew

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

Ingredients

• Servings: 4
• 1/2 lb rabbit tenderloin, cut into bite sized pieces
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 tablespoon olive oil
• 5 slices turkey bacon, chopped
• 1/2 lb mushroom, sliced
• 2 medium potatoes, chopped
• 8 ounces frozen green peas
• 1/2 teaspoon thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried parsley flakes
• 1 teaspoon salt
• 1 cup red wine

Recipe

• 1 heat olive oil in medium sized pot. add onions and garlic and cook on high heat five minutes, stirring occasionally. add bacon and cook until browned slightly. add mushrooms and continue to cook for one minute. add rabbit pieces and cook 5-8 minutes or until cooked through.
• 2 add salt, pepper and herbs. pour in wine and cook for five minutes or until wine is reduced.
• 3 add potatoes and peas and place the lid on the pot. cook 20 minutes or until potatoes are soft.

Pumpkin Guacamole

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 small avocado, peeled and mashed
• 2 cups pumpkin puree (1 15-oz can will do)
• 1 1/2 teaspoons lime juice
• 1 1/2 teaspoons lemon juice
• 1 small onion, finely diced
• 3/4 teaspoon red chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt

Recipe

• 1 scoop out all that avocado meat and mush it up well.
• 2 whisk all the ingredients together, serve with some chips and/or your favorite mexican meal, and you're set.

Slow-roasted Two-temp Garlic Chicken

Total Time: 2 hrs 35 mins Preparation Time: 35 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 tablespoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 (5 lb) chicken
• 4 heads garlic, top 1-inch cut off
• 2 tablespoons olive oil
• 1 medium lemon, halved
• 1 medium yellow onion, quartered
• 1 cup low sodium chicken broth

Recipe

• 1 heat the oven to 375 degrees f and arrange a rack in the middle.
• 2 mix together salt and pepper in a small bowl and set aside.
• 3 pat chicken dry and rub all over with 1 of the garlic heads.
• 4 rub all over (under skin too) with oil and season with salt and pepper. place 1 garlic head and 1 lemon half in the chicken cavity.
• 5 arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed.
• 6 place chicken on top, add broth to baking dish, and cover tightly with foil. roast until chicken reaches 135 to 140 degrees f on an instant-read thermometer, about 1 hour.
• 7 remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees f. roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees f, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
• 8 let rest 10 minutes before carving.
• 9 note: if garlic is not roasted enough, turn oven up to 400 degrees and continue roasting as the chicken rests.
• 10 meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. taste and adjust seasoning, as desired.
• 11 carve chicken and serve each portion with 1 head of garlic and pan sauce.

(rhubarb) Victoria Sauce

Total Time: 35 mins Cook Time: 35 mins

Ingredients

• 2 quarts chopped rhubarb
• 1/2 cup chopped onion
• 1 1/2 cups chopped seedless raisins
• 3 1/2 cups packed brown sugar
• 1/2 cup vinegar
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground allspice

Recipe

• 1 combine rhubarb, onion, raisins, sugar and vinegar. cook until thick, about 25 minutes. as mixture thickens, stir frequently to prevent sticking.
• 2 add spices; cook 5 minutes longer.
• 3 pour, boiling hot, into sterlized pint jars, leaving 1/8-inch head space. adjust caps. process in a boiling water bath according to manufactures instructions. makes about 4 pints. excellent accompaniment with meats.

Slow-cooker Stout & Chicken Stew

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

Ingredients

• Servings: 8
• 6 tablespoons all-purpose flour, plus
• 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 (14 ounce) can guinness beer or 1 (14 ounce) can other stout beer
• 1 lb whole baby carrots or 1 large carrot, cut into 1-inch pieces
• 1 (8 ounce) package cremini mushrooms or 1 (8 ounce) package 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 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 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 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 cover and cook until the chicken is falling-apart tender, 4 hours on high or 7 to 8 hours on low.
• 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.

Smack Your Lips Honey Glaze Or Marinade

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 1/2 cup honey
• 1/4 cup cider vinegar
• 1/2 teaspoon onion powder
• 1/2 teaspoon thyme
• 2 tablespoons soy sauce
• 2 tablespoons garlic powder
• 2 tablespoons olive oil
• 1/3 cup brown sugar
• 1/4 teaspoon cayenne pepper (or to taste)
• ground pepper (to taste)

Recipe

• 1 to use on the grill.
• 2 combine all ingredients in a medium bowl, whisk well.
• 3 grill meat on both sides until almost done.
• 4 brush each side liberally with glaze and cook for a few more minutes, remove from grill and enjoy.
• 5 to use as a marinade for cooking in oven.
• 6 combine all ingredients in a medium bowl, whisk well.
• 7 place meat in a 9x13 pan
• 8 pour marinade over meat.
• 9 cover and refrigerate for 6 hours or overnight.
• 10 bake accordingly.

Oeufs Ma Lieu De Naissance

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup butter
• 1 1/4 cups flour
• 3/4 teaspoon salt
• 3/4 teaspoon fresh cracked pepper
• 4 1/2 cups evaporated milk
• 1/2 cup heavy cream
• 1/4 cup cognac (or brandy)
• 1 lb butter
• 1 1/2 lbs crabmeat (picked over, shredded)
• 18 eggs (beaten)

Recipe

• 1 heat butter in a saucepan until foamy.
• 2 add flour, salt and pepper. whisk until smooth.
• 3 stir in milk and cream. simmer until thickened.
• 4 stir in cognac. keep warm.
• 5 meanwhile, heat butter in a skillet.
• 6 add crab. sweat over low heat fo 8 minutes.
• 7 meanwhile, pour the eggs in 8 heavily sprayed 4 inch ramekins.
• 8 steam until set (about 15 minutes).
• 9 run a knife around edges to remove. invert 1 each onto 4 plates.
• 10 top with crab mix, then second layer of egg.
• 11 top with sauce.
• 12 wow!

**real** Somali Tea

Total Time: 32 mins Preparation Time: 2 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 5 cups water
• 6 -7 lipton black tea bags
• fresh crushed ginger
• 2 -3 whole cloves
• 5 cardamom pods
• 1 cinnamon stick
• 1/2 teaspoon nutmeg
• sugar and milk

Recipe

• 1 peel and crush about a thumb sized amount of fresh ginger.
• 2 crush cardemon and cloves
• 3 add all ingredients to pot of water except milk.
• 4 boil for 30 mins or until spices permeate tea.
• 5 add milk to each serving cup to taste.

Slow-roasted Garlic & Lemon Chicken

Total Time: 17 mins Preparation Time: 15 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 1 roasting chicken, cut into 10 pieces
• 1 head garlic, separated into unpeeled clove
• 2 lemons, unwaxed and cut into 8 pieces
• fresh thyme
• 3 tablespoons olive oil
• 150 ml wine
• black pepper

Recipe

• 1 pre-heat the oven to 160ºc.
• 2 put the chicken pieces into a roasting tin and add garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later.
• 3 add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.
• 4 sprinkle over the wine and grind on some pepper, then cover tightly with foil and put in the oven to cook, at flavour-intensifying low heat, for 2 hours.
• 5 remove the foil from the roasting tin, and turn up the oven to 200ºc and cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelise at the edges.
• 6 serve straight from the roasting tin to plate.

Slow-roasted Beef With Creamy Mashed Potatoes

Total Time: 3 hrs 34 mins Preparation Time: 1 hr Cook Time: 2 hrs 34 mins

Ingredients

• Servings: 4
• 6 cups beef stock (homemade is recommended)
• 2 cups water
• 1 lb boneless chuck roast, trimmed and cut across the grain into 4 slices
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 1/2 lbs baking potatoes, peeled and cut into 1/2-inch pieces
• 1/2 cup 2% low-fat milk
• 1 tablespoon butter, softened
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon chopped fresh thyme

Recipe

• 1 preheat oven to 400°.
• 2 combine the beef stock and water in a saucepan; bring to a simmer.
• 3 place the beef in a 13x9-inch baking pan; pour stock over beef; bake at 400° for 2 hours (recipe does not say to cover) or until beef is tender.
• 4 remove beef from cooking liquid; cover and keep warm.
• 5 strain cooking liquid through a sieve into a bowl.
• 6 place a zip-lock bag inside a 2-cup liquid measuring cup; pour liquid into bag; let stand 10 minutes (fat will rise to the top).
• 7 seal bag; carefully snip off 1 corner of bag; drain liquid into saucepan, stopping before fat layer reaches opening; discard fat.
• 8 bring liquid to a boil; reduce to simmer.
• 9 cook 20 minutes or until reduced to 1 cup.
• 10 remove from heat and stir in thyme, salt, and pepper.
• 11 to make the potatoes: put the potatoes in a saucepan; cover with water.
• 12 bring to a boil; lower heat and cook 12 minutes or until very tender.
• 13 drain; return potatoes to pan.
• 14 add in milk and next 3 ingredients.
• 15 mash with a potato masher to desired consistency.
• 16 cook 2 minutes or until heated through.
• 17 serve with beef.
• 18 serve sauce over beef; garnish with thyme.

Rabbit With Cider In Prunes

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 2
• 4 rabbit joints
• 1 tablespoon seasoned flour
• 225 g streaky bacon or 225 g pancetta
• 1 -2 tablespoon oil
• 2 large onions, peeled, halved and thinly sliced to form crescents
• 1 garlic clove, chopped
• 300 ml stock
• 1 bunch herbs (parsley, thyme, bay leaf)
• salt & pepper
• 110 g pitted prunes
• whipping cream (optional)
• butter (optional)
• 300 ml cider or 300 ml wine

Recipe

• 1 dust rabbit joints in flour.
• 2 wrap each piece in strip of bacon, securing with toothpick.
• 3 heat oil in large saucepan.
• 4 gently sauté onion & garlic.
• 5 transfer to flameproof casserole dish.
• 6 brown rabbit in frypan.
• 7 add these to casserole.
• 8 pour cider (or wine) & stock over rabbit.
• 9 add herbs & seasoning.
• 10 gently heat until barely simmering.
• 11 cover & continue to simmer very gently for 1 - 1 1/2 hours until rabbit is tender.
• 12 add prunes 15 minutes before time is up.
• 13 to serve place rabbit pieces on shallow platter.
• 14 quickly boil the sauce to reduce & thicken.
• 15 stir in 1 - 2 tblsp of cream or butter if using.
• 16 pour sauce all over the rabbit and strew with croutons & chopped parsley.
• 17 serve.

Rabbit (or Chicken) In Wine With Mushrooms

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

Ingredients

• Servings: 4
• 2 1/2 lbs rabbit
• 1/4 cup olive oil
• 1 lb small mushroom (if large, quarter)
• 2 tablespoons flour
• 1 1/2 cups dry wine
• 8 -10 small whole onions, peeled
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon chopped rosemary
• 2 minced garlic cloves
• 1/4 cup butter
• 2 cups garlic-flavored croutons
• kosher salt

Recipe

• 1 cut rabbit or chicken into serving size pieces and sprinkle lightly with kosher salt.
• 2 heat wide frying pan over medium-low heat. add olive oil and rabbit or chicken. brown pieces well on all sides. set aside.
• 3 add mushrooms to pan and cook on medium heat, stirring, until lightly browned and all juices have evaporated. remove plan from heat, stir in flour and blend in dry wine, the onions, parsley, rosemary and garlic. cover; simmer 45 minutes or until meat is tender when pierced with a fork.
• 4 melt butter in a frying pan. add croutons and stir until well coated with butter and lightly toasted.
• 5 place rabbit/chicken in a shallow serving dish and surround with toasted croutons. sprinkle with additional chopped parsley or garnish with a spring of rosemary.

Slow-cooker Roast Beef With Mushroom Gravy(cook's Country)

Total Time: 20 hrs 45 mins Preparation Time: 18 hrs 27 mins Cook Time: 2 hrs 18 mins

Ingredients

• 1 (4 lb) boneless beef eye of round roast, trimmed
• kosher salt and pepper
• 3 tablespoons vegetable oil
• 8 ounces cremini mushrooms, trimmed, halved, and sliced thin
• 1 onion, chopped fine
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 1/4 cups beef broth
• 1/8 ounce dried porcini mushrooms, rinsed and minced
• 1 teaspoon minced fresh thyme
• 2 tablespoons unsalted butter
• 2 tablespoons minced fresh parsley

Recipe

• 1 sprinkle roast all over with 4 teaspoons salt. wrap in plastic wrap and refrigerate for at least 18 hours or up to 24 hours.
• 2 pat roast dry with paper towels; rub with 1 tablespoon oil and season with pepper. heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. sear roast until browned on all sides, about 10 minutes. set roast in slow cooker.
• 3 add remaining 1 tablespoon oil to now-empty skillet and heat over medium-high heat until shimmering. add cremini mushrooms, onion, tomato paste, and 1 teaspoon salt and cook until vegetables have softened, about 5 minutes. stir in flour to coat vegetables and cook for 1 minute. slowly whisk in broth until incorporated, scraping up any browned bits. add porcini mushrooms and thyme and bring to boil. pour broth mixture around roast. cover and cook on low heat until meat registers 125 degrees (for medium-rare), 1 1/2 to 2 hours.
• 4 transfer roast to carving board, tent with foil, and let rest for 15 minutes. (leave slow cooker on “warm” setting to keep gravy hot.) whisk butter and parsley into gravy and season with salt and pepper to taste. slice roast thin against grain and serve with gravy.

Slumgullion

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

Ingredients

• Servings: 6
• 1 lb ground beef
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (11 ounce) can mexicorn
• 1 (4 ounce) can sliced mushrooms, drained
• 1 cup uncooked elbow macaroni
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 garlic clove, minced

Recipe

• 1 in a large saucepan, boil water to cook the macaroni.
• 2 add a dash of salt, then the macaroni to the pot and bring back to a boil.
• 3 cook 7-8 minutes until pasta is done, but still firm.
• 4 drain the macaroni and return to the hot pan.
• 5 while the pasta cooks, brown the hamburger with the onion and garlic.
• 6 drain off excess fat.
• 7 add the tomatoes, mushrooms, and corn to the cooked meat mixture.
• 8 add salt and pepper.
• 9 bring to a boil, then turn down heat and simmer for 5 minutes.
• 10 add the beef mixture to the pasta and stir.
• 11 stir in the cheese and serve.

Rabbit Ragu

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

Ingredients

• Servings: 4
• 1/4 cup extra virgin olive oil, plus
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1/4 lb pancetta, cut into 1/4-inch dice or (italian unsmoked cured bacon)
• 1/4 lb thick sliced bacon, chopped
• 1/4 lb thick sliced bacon, chopped
• 1 tablespoon fresh sage, finely chopped
• 1 1/2 teaspoons fresh rosemary, finely chopped
• 1 (3 lb) rabbit, boned and cut into 1-inch pieces, to equal 1 1/2 lbs
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1 cup dry red wine
• 1 (14 ounce) can plum tomatoes, drained and chopped
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon black pepper

Recipe

• 1 heat oil and butter in a 12-inch heavy skillet - 2" deep - over medium heat until hot but not smoking. add pancetta (or bacon) and cook, stirring occasionally, 2 minute
• 2 add sage and rosemary and cook stirring, 30 sec.
• 3 add rabbit and cook, stirring occasionally, until rabbit is no longer pink on the outside, 2-3 minute
• 4 add onion, carrot and celery and cook until softened, about 5 minute
• 5 add wine and simmer, uncovered until liquid is reduced to about 1 cup - 10-15 minute
• 6 add tomatoes, salt, and pepper and simmer until sauce is thickened, 5-10 minute.
• 7 serve over buttered polenta, grits, rice or mashed potatoes.

Slowly Deviled Beef

Total Time: 10 hrs Cook Time: 10 hrs

Ingredients

• Servings: 4
• 2 lbs stew meat
• 1 medium onion, chunked
• 1 medium green pepper, chunked
• 1 (1 1/2 ounce) envelope dry manwich sloppy joe mix
• 1 (6 ounce) can tomato paste
• 6 ounces water
• 2 tablespoons cider vinegar

Recipe

• 1 mix all ingredients together. cook 5 hours on high or 10 hours on low.
• 2 great served over rice, noodles, or potatoes.

Slow-cooker Red Wine-braised Short Ribs - America's Test Kitchen

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

• 5 lbs beef short ribs, trimmed of excess fat (6 to 8 english-style ribs, see note)
• salt and pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 1 carrot, peeled and chopped
• 1 celery rib, chopped
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 cups red wine
• 2 tablespoons balsamic vinegar
• 2 cups low sodium chicken broth
• 2 tablespoons minute tapioca
• 2 bay leaves
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 microwave bones: cut meat from bones and set aside. arrange bones in 13- by 9-inch baking dish and microwave until well browned, 10 to 15 minutes. transfer to slow cooker.
• 2 brown meat: pat meat dry with paper towels and season with salt and pepper. heat oil in large skillet over medium-high heat until just smoking. cook meat until well browned, about 5 minutes per side. transfer to slow cooker.
• 3 cook aromatics: cook onions, carrot, and celery in now-empty skillet over medium heat until browned, about 8 minutes. stir in tomato paste and thyme and cook until beginning to brown, about 1 minute. stir in wine and vinegar and simmer, scraping up any browned bits, until reduced to 1 cup, about 5 minutes. stir in broth, tapioca, and bay leaves and return to boil. transfer to slow cooker.
• 4 braise and finish: cover slow cooker and cook on low until meat is fork-tender, about 8 hours (or cook on high for 4 to 5 hours). transfer meat to serving platter. strain and defat cooking liquid and discard solids. stir parsley into sauce and season with salt and pepper. pour 1 cup sauce over meat. serve, passing remaining sauce at table.

Sauteed Parmesan Chicken Breasts

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 boneless chicken breasts
• 1/2 cup parmesan cheese
• 4 tablespoons butter
• 3/4 cup dry wine
• 1 cup tomato, coarsely chopped

Recipe

• 1 cut chicken breasts into strips.
• 2 put parmesan cheese in a bowl, dredge each strip to coat well.
• 3 melt butter in skillet.
• 4 add chicken and cook 1 minute each side over medium heat or until golden.
• 5 put chicken on warm plate.
• 6 stir in wine, scrape bottomm of pan and add tomato.
• 7 cook at medium high heat for about 2 minutes until thickened.
• 8 salt and pepper to taste.
• 9 pour onto chicken and serve!

Sauteed Lamb Chops With Mustard And Tarragon Sauce For Two

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

Ingredients

• Servings: 2
• 2 lamb rib chops, bone in, 8 ounces each (1 inch thick, brined if desired)
• salt and pepper
• 6 teaspoons vegetable oil
• 1 minced shallot
• 1/2 cup low sodium chicken broth
• 1/4 cup dry wine
• 1/2 tablespoon dijon mustard
• 1 tablespoon unsalted butter, cut into 2 pieces
• 1 teaspoon fresh tarragon leaves
• table salt & fresh ground pepper

Recipe

• 1 pat the lamb dry with paper towels, then season with salt and pepper.
• 2 heat 3 teaspoons oil in a 10-inch skillet over medium-high heat until just smoking. brown the chops on the first side, about 3 minutes.
• 3 flip the chops over, reduce the heat to medium, and continue to cook until the center of the chops (away from the bone) registers 135 degrees on an instant-read thermometer, 5 to 10 minutes.
• 4 transfer the chops to a clean plate, tent with foil, and let rest until the lamb reaches an internal temperature of 145 to 150 degrees before serving, 5 to 10 minutes.
• 5 do not clean the skillet.
• 6 while the chops are resting, add the rest of the vegetable oil to the hot skillet, and return to medium-high heat until shimmering.
• 7 add the shallot and cook until softened, about 2 minutes.
• 8 stir in the broth and wine, scraping up any browned bits, and simmer until thickened, about 5 minutes.
• 9 stir in the mustard and any accumulated lamb juice.
• 10 turn the heat to low and whisk in the butter, one piece at a time.
• 11 off the heat, stir in the tarragon and season with salt and pepper to taste.
• 12 spoon the sauce over the lamb before serving.

Rabbit With Rosemary And Olives

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 2
• 500 g rabbit joints
• 3 garlic cloves, crushed
• 2 teaspoons rosemary, leaves
• 1 tablespoon olive oil
• 1/4 cup pitted black olives, chopped
• olive oil, to season
• salt, to season
• pepper, to season
• 1/4 cup dry sherry or 1/4 cup wine
• 1/2 cup chicken stock
• 1/2 cup frozen green pea

Recipe

• 1 place the jointed rabbit into a ceramic dish and scatter over the garlic, rosemary and olives. pour over about the oil and massage it into the meat to coat. season well with salt and pepper. cover and marinate for 1 hour.
• 2 remove the rabbit from the dish and and brown in a hot lidded frying pan. once well browned on all sides, add the garlic, olives and any remaining rosemary.
• 3 pour in the sherry or wine cook for about a minute scraping any brown bits off the bottom, add the chicken stock and cover. cook slowly for 1/2 hour, turn the pieces over and cook a further 1/2 hour or until the pieces are tender.
• 4 remove the lid and allow to cook until the liquid has reduced a littl. about 5 minutes before serving, add the peas to the dish and allow to cook through (but you want them still bright green) season and serve over mash.

Slow-cooker Weeknight Chili(cook's Country)

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

Ingredients

• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon red pepper flakes
• 8 ounces bacon, chopped fine
• 2 onions, chopped medium
• 1 red bell pepper, chopped medium
• 6 garlic cloves, minced
• 2 lbs ground chuck, 85 percent lean
• 1 (28 ounce) can tomato puree
• 1 (28 ounce) can diced tomatoes
• 2 (15 1/2 ounce) cans dark red kidney beans, drained and rinsed

Recipe

• 1 1. toast chili powder, cumin, coriander, oregano, cayenne, and pepper flakes in large dutch oven over medium heat until fragrant, about 2 minutes. transfer toasted spices to bowl. add bacon to dutch oven and cook over medium heat until crisp, 8 to 10 minutes. transfer bacon to plate lined with paper towels and pour off all but 1 teaspoon fat from pot. return pot to medium heat, add onions and bell pepper, and cook until softened, about 5 minutes. stir in garlic and cook until fragrant, about 30 seconds.
• 2 2. add beef, 2 teaspoons salt, and 1 teaspoon pepper. increase heat to medium-high and cook, using wooden spoon to break up beef into 1/2-inch pieces, until just slightly pink, about 5 minutes. drain beef and vegetables in colander.
• 3 3. add tomato puree, diced tomatoes, and toasted spices to empty pot and bring to simmer over medium-high heat, scraping up any browned bits from bottom of pot. return drained beef and vegetable mixture and bacon to pot, stir to combine, and bring to simmer. transfer contents to slow-cooker insert.
• 4 4. set slow cooker to low, cover, and cook until tender, 6 to 8 hours, stirring in beans during last hour of cooking. (alternately, cook on high for 3 to 4 hours.) adjust seasonings and serve. (leftovers can be refrigerated for several days or frozen for several months.).
• 5 make ahead: if you’d prefer to just dump the chili ingredients into the slow cooker before running off to work, you can do all the work the night before. follow the recipe through step 3, but continue to simmer the assembled chili for 10 minutes. transfer the chili to an airtight container and refrigerate overnight. in the morning, simmer the chili in a dutch oven for 10 minutes, then transfer it to your slow cooker and proceed with step 4.

Rabbit In Stilton-mustard Sauce

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

Ingredients

• Servings: 4
• 1 (2 1/2-3 lb) rabbit, cut up
• 3 tablespoons olive oil
• 1 1/2 tablespoons fresh thyme leaves
• 1 1/2 tablespoons fresh summer savory, leaves or of the dried herbs
• 2 bay leaves, fresh, crumbled or 2 dried bay leaves, crumbled
• 1/2 cup dijon mustard
• 1/2 cup water
• 1/2 cup half-and-half (light cream)
• 1/2 cup crumbled stilton cheese

Recipe

• 1 in a 9-by-13-inch baking pan, stir together oil, thyme, savory, and bay leaves.
• 2 add rabbit and turn to coat evenly.
• 3 cover and chill at least 1 hour or overnight.
• 4 preheat oven to 375°f.
• 5 in a bowl, stir mustard and water until smooth.
• 6 turn rabbit over, then spread top of meat with half of mustard mixture.
• 7 bake, uncovered, in a 375°f oven for 20 minutes.
• 8 turn meat over and spread other side with remaining mustard mixture.
• 9 continue to bake, basting once or twice, until meat is no longer pink in thickest part (cut to test), 25 to 30 minutes more.
• 10 place rabbit on a platter and keep warm. place pan over medium-high heat and boil, stirring, until juices are reduced to 1/2 cup, about 8 minutes.
• 11 add half and half, whisk until bubbling.
• 12 add all but 2 tablespoons cheese and whisk until melted.
• 13 pour sauce over rabbit; sprinkle with remaining cheese.
• 14 serve on warmed plates.

Slow-roasted Turkey Breast With Gravy

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

Ingredients

• Servings: 6
• 9 lbs bone-in turkey breast
• salt
• 1 1/2 tablespoons vegetable oil
• 1 large onion, chopped
• 6 garlic cloves, roughly chopped
• 3 tablespoons butter
• 3 tablespoons flour
• 4 cups turkey drippings and broth
• chicken broth (if needed)
• salt and pepper

Recipe

• 1 adjust your oven rack to the lowest position. preheat oven to 250°f.
• 2 rinse and dry the turkey breast. even when i purchase a brined turkey breast, i still like to lightly salt the turkey breast under the skin. you, of course, do not have to. if the turkey breast that you purchase has not been brined or koshered, liberally salt the breast under the skin.
• 3 heat a large pot over medium-high heat with the oil. when hot, add the turkey, breast-side down. add the onion around the edges of the bird. add the garlic on top of the onions. cook several minutes or until the skin has browned. flip the bird over so that the breast is facing upward. stir the onions and garlic. cook a couple minutes longer. if you have a probe thermometer, insert it into the thickest part of the breast – making sure the probe is not sticking up in the air in a way that would impede your covering the turkey breast with a lid. cover the pot with aluminum foil and top with a tight-fitting lid. crimp the foil around the seam of the pot to ensure steam does not escape. cook until the internal temperature reaches 160f – roughly 2 1/2 hours.
• 4 when the turkey is done, remove it from the oven and flip the bird over so that the breast is submerged in the accumulated juices. cover and let rest 15 minutes. during this time, the internal temperature will increase to at least 170°f.
• 5 remove the turkey from the pot and place it on a large platter. keep it tented so it stays warm. strain the liquid and solids from the pot into a large bowl. use the back of a ladle to make sure you smash the onion/garlic to extract all of the juices. discard the vegetable solids. skim some or most of the fat that settles on top of the broth and discard any unwanted fat. measure how much turkey broth you have. if you do not have at least 4 cups, add some chicken stock to come up to a total of 4 cups of liquid. if you like particularly thin gravy, you can add an extra 1/4 to 1/2 cups of turkey/chicken broth. if you like thicker gravy, reduce the liquid by 1/4 to 1/2 cup.
• 6 to make the gravy, heat a saucepan over medium heat with three tablespoons of butter. after the butter has melted, add the flour and whisk to combine. cook the butter/flour mixture for about 5 minutes or until it is brown in color. add the turkey broth and whisk to make sure there are no lumps. bring to a boil then simmer about 5 minutes. too thin? simmer another few minutes or until the gravy is your desired thickness. too thick? add more turkey broth, chicken broth, or even water. when the gravy is your desired level of thickness, taste it and add some salt and pepper, if needed. you'll probably need at least some salt.
• 7 serve the turkey breast and gravy with some mashed potatoes.

Slow-cooker Chili

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

Ingredients

• Servings: 8
• 3 (15 ounce) cans great northern beans, drained
• 2 cups shredded cooked chicken
• 1 cup chopped red bell pepper
• 1 cup finely chopped onion
• 4 garlic cloves, minced
• 1 (4 ounce) can chopped green chilies, with liquid
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 chicken bouillon cube
• 2 (14 1/2 ounce) cans low sodium chicken broth
• 2 cups tortilla chips
• lime wedge
• fresh cilantro stem
• low-fat sour cream

Recipe

• 1 add the first 10 ingredients to a large slow cooker; stir to combine.
• 2 cover and cook 8-10 hours on low (the chili should be bubbling, the ingredients have cooked down, and the liquid has thickened).
• 3 crush tortilla chips to roughly 1-inch pieces and add to individual serving bowls; ladle chili on top.
• 4 serve with lime wedges, cilantro, and sour cream.

Slow-cooker Turkey Chili

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

Ingredients

• Servings: 4
• 1 1/4 lbs lean ground turkey
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 1/2 cups frozen corn kernels
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (8 ounce) can tomato sauce
• 1 (1 1/4 ounce) package chili seasoning mix
• 1/2 teaspoon salt
• shredded colby-monterey jack cheese, blend
• finely chopped red onion
• sour cream
• jalapeno pepper
• salsa
• fritos corn chips

Recipe

• 1 cook first 3 ingredients in a large skillet over medium-high heat, stirring until turkey crumbles and is no longer pink; drain.
• 2 spoon mixture into a 5 1/2-qt. slow cooker; stir in corn and next 7 ingredients until well blended.
• 3 cook at high 3 to 5 hours or at low 5 to 8 hours.
• 4 serve with desired toppings.

Rabbit Casserole With Mustard Sauce

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 rabbits (26 oz each)
• 2 tablespoons olive oil
• 2 onions, sliced
• 4 slices bacon, cut into 1 1/4 inch pieces
• 2 tablespoons flour
• 1 1/2 cups chicken stock, preferably homemade
• 1/2 cup wine
• 1 teaspoon fresh thyme leave
• 1/2 cup cream
• 2 tablespoons dijon mustard
• 1 sprig thyme, for garnish

Recipe

• 1 preheat oven to 350 degrees.
• 2 remove any fat from the rabbits and wash under cold water. pat dry with paper towels.
• 3 cut along both sides of the backbones with kitchen shears and discard bones.
• 4 cut each rabbit into eight even-sized pieces and pat dry again.
• 5 heat half the oil in a 2.5 litre flameproof casserole dish. brown rabbit in batches, adding oil when necessary, then set aside.
• 6 add the onion and the bacon to the casserole dish and cook, stirring, for 5 minutes or until lightly browned.
• 7 sprinkle the flour into the pan and mix. stir with a wooden spoon to scrape up the sediment from the base. add the stock and wine, and stir until the sauce comes to a boil.
• 8 return the rabbit to the casserole dish and add the thyme.
• 9 cover and bake for 1 1/4 to 1 1/2 hours, or until the rabbit is tender and the sauce has thickened.
• 10 combine the cream and mustard, then stir into the sauce in the casserole.
• 11 garnish with thyme sprigs and serve.
• 12 great with mashed potatoes.

Rabbit Hunter’s Style

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

Ingredients

• Servings: 2
• 1 (2 1/2-3 lb) rabbit, cut into 8 pieces, rinsed, and patted dry
• salt
• fresh ground black pepper
• 4 slices bacon
• 4 shallots, chopped
• 3 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1/2 cup dry wine
• 1 (8 ounce) can tomato sauce
• 1/2 cup water
• 1 teaspoon chopped fresh thyme
• 1 teaspoon minced fresh basil
• 1 1/2 cups sliced fresh mushrooms
• 1/4 cup chopped fresh flat leaf parsley

Recipe

• 1 season the rabbit liberally with salt and pepper; in a large skillet, cook the bacon over med-high heat until crisp.
• 2 transfer to paper towels to drain; crumble and set aside.
• 3 add the rabbit to the hot bacon fat and brown on all sides.
• 4 transfer to a slow cooker.
• 5 add shallots and garlic to the skillet; cook, stirring, for 2 minutes.
• 6 sprinkle with the flour, then add the wine; cook, scraping up any browned bits stuck to the pan.
• 7 add in the tomato sauce, water, thyme, and basil; bring to a boil.
• 8 pour over the rabbit; cover and cook on high for 2 hours.
• 9 add mushrooms to the slow cooker; cover and continue cooking on high 1 ½-3 hours, until the rabbit is very tender and falling off the bone.
• 10 taste and adjust seasonings to taste; serve garnished with parsley and crumbled bacon.

Rabbit Etouffee

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

Ingredients

• Servings: 4
• 8 ounces bacon, chopped
• 2 (1 1/2-1 3/4 lb) rabbits, thawed if frozen, each cut into 8 pieces or 3 1/2 lbs chicken thighs
• 1 tablespoon butter
• 1 large red onion, chopped
• 2 carrots, peeled, chopped
• 2 celery ribs, chopped
• 6 garlic cloves, chopped
• 6 large fresh thyme sprigs
• 2 bay leaves
• 2 cups dry red wine
• 3 cups low sodium chicken broth
• 2 cups canned crushed tomatoes in puree

Recipe

• 1 preheat oven to 350°f sauté bacon in wide ovenproof pot over medium heat until crisp. transfer bacon to paper towels.
• 2 sprinkle rabbit with salt and pepper. increase heat to medium-high. working in batches, add rabbit to pot and sauté until browned, turning often, about 10 minutes per batch. transfer to large bowl. add 1 tablespoon butter to pot; add onion, carrots, and celery. sauté until vegetables begin to brown, about 10 minutes. add garlic, thyme, and bay leaves; stir 1 minute. return rabbit and bacon to pot. add wine; simmer 5 minutes. stir in broth and tomatoes; bring to boil. cover pot tightly. transfer to oven and cook rabbit until very tender, about 1 hour 15 minutes. season with salt and pepper. divide among plates; spoon grits alongside.
• 3 makes 4 to 6 servings.

Sauteed Lamb Medallions With Port

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

Ingredients

• Servings: 4
• 1 1/4 lbs lamb tenderloin, usually i get 2 3/4 lb tenderloins
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/2 cup onion, finely chopped
• 1 teaspoon garlic, minced
• 1/4 cup port wine or 1/4 cup other sweet red wine
• 1/4 cup water
• 1 tablespoon red wine vinegar
• 2 tablespoons butter
• 2 tablespoons fresh cilantro, chopped

Recipe

• 1 if you have one large tenderloin, cut it into 16 medallions. if you have 2 small tenderloins, cut each one into 8 slices. sprinkle with cumin, paprika, salt, and pepper.
• 2 saute lamb slices in oil in a large skillet for 6 to 8 minutes on each side or until browned. transfer lamb to a serving platter and keep warm.
• 3 drain the fat from the skillet; add onion and garlic, and saute 3 to 4 minutes or until lightly browned -- be careful not to burn it.
• 4 add wine, water, and vinegar; stir well. bring to a boil; reduce heat, and simmer uncovered, until the liquid is reduced to 1/3 cup.
• 5 add the butter, stirring until the butter melts. spoon sauce over the lamb; sprinkle with cilantro.

sauteed spinach

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

Ingredients

• Servings: 4
• 2 slices bacon, diced
• 1 small onion, thinly sliced
• 1 (10 ounce) package frozen chopped spinach, broken apart
• 1/2 teaspoon salt
• 1 dash pepper

Recipe

• 1 in medium skillet, cook and stir bacon and onion until bacon is crisp.
• 2 stir in spinach, salt and pepper.
• 3 cover tightly; cook til spinach is tender.

Hard Rock Cafe Famous Baby Back Watermelon Ribs By Todd Wilbur

Total Time: 7 hrs Preparation Time: 4 hrs Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1/2 small watermelon rind
• 1 cup dark corn syrup
• 1/2 cup water
• 1/4 cup ketchup
• 1/4 cup distilled vinegar
• 3/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon liquid smoke
• 1/4 teaspoon black pepper
• 4 lbs baby back ribs

Recipe

• 1 for the pureed watermelon rind, you want to cut off the green skin and about 1/2 inch of the hard part. keep the part that is lighter red to (this is the tender part of the rind).
• 2 put the rind inside the food processor and purée for only about 10 seconds. strain the liquid from the pulp and use 1 cup.
• 3 combine the 1 cup watermelon pulp with the remaining ingredients in medium saucepan over high heat. bring to a boil, and then reduce the heat and simmer, covered, for about 1 hour or until your desired thickness.
• 4 cut the racks of ribs into plate-size portions, about 6 to 7 ribs each. brush each rib with the sauce and wrap each rack individually in aluminum foil. be sure to save some sauce for later.
• 5 let the ribs marinate in the refrigerator for a couple of hours (overnight is best).
• 6 preheat the oven to 300°f to cook the ribs. set them with the seam of the foil facing up in the oven. bake for 2 to 2 1/2 hours or until the rib meat has pulled back from the cut end of the bones by about 1/2 inch. they should be very tender.
• 7 remove the ribs form the foil and brush with additional sauce. grill on a hot barbecue for 2 to 4 minutes per side or until you see several spots of charred sauce (be sure to watch them so they do not burn).
• 8 serve with reserved sauce on the side.

Jamaican Jerk Rub

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 1/4 cup habanero sauce, plus
• 2 tablespoons habanero sauce
• 3 scallions, minced
• 2 tablespoons vegetable oil
• 2 teaspoons ground allspice
• 2 teaspoons kosher salt
• 1 teaspoon ground cinnamon

Recipe

• 1 mix all ingrediants to a paste.
• 2 slash meat of choice and rub paste all over.

Low-fat Moussaka

Total Time: 1 hr 50 mins Preparation Time: 1 hr 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 3 lbs eggplants
• 1 teaspoon salt (kosher)
• 1 teaspoon olive oil
• 1 1/4 cups onions, minced
• 6 garlic cloves, minced
• 1 lb ground turkey
• 1/2 cup bulgur (uncooked)
• 1 1/2 tablespoons fresh mint, chopped (fresh, not dried)
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (kosher)
• 1/4 teaspoon allspice, ground
• 1 (28 ounce) can diced tomatoes, undrained
• 1 tablespoon butter
• 2 tablespoons flour
• 1 cup milk (skim)
• 4 garlic cloves, minced
• 2 ounces feta cheese
• 2 ounces fat free feta cheese
• 1/4 teaspoon ground nutmeg
• 1 cup plain fat-free yogurt

Recipe

• 1 preheat oven to 425.
• 2 prepare eggplant: peel eggplants and slice into 1/2" slices. lay slices on several layers of paper towels; sprinkle evenly with 1 teaspoons salt. cover with additional paper towels and let stand for about 10 minutes, pressing down occasionally. lightly coat each slice with cooking spray and sprinkle with 1/4 teaspoons black pepper. arrange slices in a single layer on 2 baking sheets. bake for 8 minutes at 425; take out and turn slices over, then bake for another 8 minutes. remove from oven and set aside.
• 3 prepare meat mixture: heat oil in large nonstick skillet. add onion, garlic and ground turkey; saute 6-8 minutes, or until turkey is done. stir in bulgur, mint, pepper, salt, allspice, and tomatoes. bring to a boil, then cover and reduce heat. simmer 20 minutes. remove from heat and cool completely.
• 4 prepare topping: melt butter in a saucepan over medium heat. add flour, stirring with a whisk until well blended. slowly add milk, stirring with whisk until blended. add four minced garlic cloves. bring to a boil, then reduce heat to low, cooking 2 minutes or until thickened, stirring constantly with whisk. pour milk mixture into a food processor. add feta and nutmeg, process until smooth, then stir in yogurt.
• 5 assemble: coat a 13x9 pan with cooking spray. place half the eggplant slices in bottom of pan, then cover with half the meat sauce. layer remaining eggplant slices, top with remaining meat sauce. spoon topping mixture evenly over top. bake at 425 for 35 minutes.