Best Meat Recipes Blog: August 2015

Monday, August 31, 2015

Slow Cooker Beef Stroganoff I

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

bacon ranch chicken skewers

Ingredients

Servings: 12
1/3 cup ranch dressing
1 teaspoon hot chile paste (such as sambal oelek)
4 skinless, boneless chicken breast halves - cut into 1 inch pieces
24 (1-inch) pieces red onion
12 slices thick cut bacon
salt and black pepper to taste
12 (6 inch) bamboo skewers, soaked in water for 2 hours

Recipe

Preparation Time:

Cook Time:

Ready Time:

whisk together ranch dressing and hot chile paste in a large bowl.
mix in chicken pieces and toss to evenly coat. cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
preheat an outdoor grill for medium-high heat and lightly oil the grate.
remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. pat chicken pieces dry with more paper towels.
thread a piece of onion about 1 1/2 inches down the skewer.
thread the end portion of one strip of bacon skewer so the rest of the strip is hanging down. skewer on a piece of chicken; thread on the next portion of the bacon. turn the skewer so that the long end of the bacon is again hanging down. repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces.
thread a second piece of onion the end of the skewer.
repeat steps 5 through 7 for all twelve skewers.
season chicken skewers with salt and pepper as desired.
cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. serve with ranch dressing as a dipping sauce.

Salsa Chicken Burrito Filling

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Salsa Chicken Burrito Filling

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Vegan Chunky Chili

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Sunday, August 30, 2015

Stuffed Turkey London Broil

Ingredients

Servings: 1
1 (2 pound) skinless, boneless turkey breast half
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
2 cups cooked brown rice
2 tablespoons cream cheese, or as needed
2 tablespoons toasted pine nuts, or to taste
1 pinch ground allspice, or to taste
1 pinch salt and ground black pepper to taste
2 tablespoons butter, cut into thin slices

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 325 degrees f (165 degrees c). grease a 9x13-inch baking dish.
with a sharp knife, slice a deep cut horizontally into the thick side of the turkey breast, leaving a deep pocket. mix together the spinach, brown rice, cream cheese, pine nuts, allspice, salt, and black pepper, until well combined. if stuffing doesn't hold together, mix in a little more cream cheese.
place turkey into the prepared baking dish, and stuff the rice mixture into the pocket of the turkey breast. use skewers to hold the turkey breast closed. top the meat with thin pats of butter; cover the baking dish with aluminum foil.
bake in the preheated oven until the turkey is no longer pink and the stuffing is hot, about 1 hour. remove foil, and return turkey breast to the oven until well browned, about 45 more minutes. baste occasionally with pan juices. an instant-read meat thermometer inserted into the thickest part of the breast, in the stuffing, should read 165 degrees f (75 degrees c). slice across the grain of the meat to serve.

Split Pea Soup

Ingredients

Servings: 6
2 1/4 cups dried split peas
2 quarts cold water
1 1/2 pounds ham bone
2 onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large stock pot, cover peas with 2 quarts cold water and soak overnight. if you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
once peas are soaked, add ham bone, onion, salt, pepper and marjoram. cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
remove bone; cut off meat, dice and return meat to soup. add celery, carrots and potatoes. cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Gary's Turkey Burritos

Ingredients

Servings: 6
1 pound ground turkey
2 (7 ounce) cans hot tomato sauce
1 (15.25 ounce) can whole kernel corn, drained
1/2 small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat free sour cream
3/4 cup shredded reduced-fat cheddar cheese
6 (10 inch) flour tortillas

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet over medium high heat, brown ground turkey. stir in tomato sauce, corn and onion. reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
in a separate medium skillet, heat beans over medium-low heat. prepare sour cream and cheese for sprinkling into burritos. one by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. top with beans, then meat mixture, then sour cream and cheese. fold over and serve while still warm.

Crab-stuffed Lobster Tail

Ingredients

Servings: 2
2 lobster tails, split along the center top
2 teaspoons butter, melted
15 buttery round crackers, crushed
1/2 cup jumbo lump crabmeat
1/4 cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as old bay®)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. place the prepared lobster tails on a baking sheet.
brush each portion of tail meat with 1 teaspoon melted butter.
lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and pepper in a bowl until thoroughly combined.
spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. an instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees f (65 degrees c).

Slow Cooker Kielbasa And Beer

Ingredients

Servings: 8
2 pounds kielbasa sausage, cut into 1 inch pieces
1 (12 fluid ounce) can or bottle beer
1 (20 ounce) can sauerkraut, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker combine sausage, beer and sauerkraut. cook on low for 5 to 6 hours, until the meat is tender and plump.

Bourbon Pecan Chicken

Ingredients

Servings: 8
1/2 cup finely chopped pecans
1/2 cup dry bread crumbs
8 skinless, boneless chicken breast halves
1/4 cup clarified butter, melted
1/4 cup dijon mustard
1/4 cup dark brown sugar
2 2/3 tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon worcestershire sauce
3/4 cup unsalted butter, chilled and cut into small cubes
1/2 cup sliced green onions

Recipe

Preparation Time:

Cook Time:

Ready Time:

stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. spread the mixture out on a plate. press the chicken breasts into the mixture to coat on both sides. heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
in a small saucepan, whisk together the dijon mustard, brown sugar, bourbon, soy sauce, and worcestershire sauce until smooth. bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. do not return to the heat.
arrange the chicken breasts on a large serving plate. pour the sauce over the chicken, and sprinkle with green onion.

Vegan Chunky Chili

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Mom's Chili

Ingredients

Servings: 4
1 pound ground beef
1 large onion, chopped
1 (15 ounce) can ranch-style beans
1 (10 ounce) can diced tomatoes with green chile peppers
1 (1.25 ounce) package chili seasoning mix
salt and pepper to taste
2 teaspoons chili powder, or to taste
1 cup water, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large saucepan over medium-high heat, cook beef and onion until meat is brown. stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. reduce heat and simmer 2 hours.

Saturday, August 29, 2015

Slow Cooker Kielbasa And Beer

Ingredients

Servings: 8
2 pounds kielbasa sausage, cut into 1 inch pieces
1 (12 fluid ounce) can or bottle beer
1 (20 ounce) can sauerkraut, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker combine sausage, beer and sauerkraut. cook on low for 5 to 6 hours, until the meat is tender and plump.

Little Meat Loaves

Ingredients

Servings: 6
2 eggs, beaten
3/4 cup crushed buttery round crackers
1/2 cup milk
1/2 cup grated parmesan cheese
1/2 cup chopped onion
1 teaspoon worcestershire sauce
1 teaspoon dried italian-style seasoning
1 teaspoon garlic salt
1 pound lean ground beef
1 pound ground sausage
1 cup ketchup
1/2 cup packed brown sugar
1 tablespoon worcestershire sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a large bowl, combine the eggs, cracker crumbs, milk, cheese, onion, worcestershire sauce, italian-style seasoning, garlic salt, ground beef and ground sausage. mix this together well and form into individual loaves. place the loaves in a 9x13 inch baking dish.
in a separate small bowl, combine the ketchup, brown sugar and worcestershire sauce. mix this together well and spoon some of this sauce over each loaf. garnish each loaf with some parmesan cheese and seasoning to taste.
bake at 350 degrees f (175 degrees c) for 45 to 60 minutes.

Gary's Turkey Burritos

Ingredients

Servings: 6
1 pound ground turkey
2 (7 ounce) cans hot tomato sauce
1 (15.25 ounce) can whole kernel corn, drained
1/2 small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat free sour cream
3/4 cup shredded reduced-fat cheddar cheese
6 (10 inch) flour tortillas

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet over medium high heat, brown ground turkey. stir in tomato sauce, corn and onion. reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
in a separate medium skillet, heat beans over medium-low heat. prepare sour cream and cheese for sprinkling into burritos. one by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. top with beans, then meat mixture, then sour cream and cheese. fold over and serve while still warm.

Gary's Turkey Burritos

Ingredients

Servings: 6
1 pound ground turkey
2 (7 ounce) cans hot tomato sauce
1 (15.25 ounce) can whole kernel corn, drained
1/2 small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat free sour cream
3/4 cup shredded reduced-fat cheddar cheese
6 (10 inch) flour tortillas

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet over medium high heat, brown ground turkey. stir in tomato sauce, corn and onion. reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
in a separate medium skillet, heat beans over medium-low heat. prepare sour cream and cheese for sprinkling into burritos. one by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. top with beans, then meat mixture, then sour cream and cheese. fold over and serve while still warm.

Mom's Chili

Ingredients

Servings: 4
1 pound ground beef
1 large onion, chopped
1 (15 ounce) can ranch-style beans
1 (10 ounce) can diced tomatoes with green chile peppers
1 (1.25 ounce) package chili seasoning mix
salt and pepper to taste
2 teaspoons chili powder, or to taste
1 cup water, or as needed

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large saucepan over medium-high heat, cook beef and onion until meat is brown. stir in beans, diced tomatoes, chili seasoning, salt, pepper, chili powder and water. reduce heat and simmer 2 hours.

Vegan Chunky Chili

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Little Meat Loaves

Ingredients

Servings: 6
2 eggs, beaten
3/4 cup crushed buttery round crackers
1/2 cup milk
1/2 cup grated parmesan cheese
1/2 cup chopped onion
1 teaspoon worcestershire sauce
1 teaspoon dried italian-style seasoning
1 teaspoon garlic salt
1 pound lean ground beef
1 pound ground sausage
1 cup ketchup
1/2 cup packed brown sugar
1 tablespoon worcestershire sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
in a large bowl, combine the eggs, cracker crumbs, milk, cheese, onion, worcestershire sauce, italian-style seasoning, garlic salt, ground beef and ground sausage. mix this together well and form into individual loaves. place the loaves in a 9x13 inch baking dish.
in a separate small bowl, combine the ketchup, brown sugar and worcestershire sauce. mix this together well and spoon some of this sauce over each loaf. garnish each loaf with some parmesan cheese and seasoning to taste.
bake at 350 degrees f (175 degrees c) for 45 to 60 minutes.

Vegan Chunky Chili

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Vegan Chunky Chili

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Friday, August 28, 2015

Chicken Spaghetti Casserole I

Ingredients

Servings: 6
3 cups cooked, cubed chicken meat
8 ounces spaghetti, broken into pieces
1/4 cup chopped pimento peppers
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup wine
2 cups shredded cheddar cheese
salt and pepper to taste

Recipe

put uncooked spaghetti in a large pot of salted boiling water. let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. drain.
preheat oven to 350 degrees f (175 degrees c).
in a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. season with salt and pepper to taste and mix all together. spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. sprinkle remaining cup of cheese on top and bake for another 15 minutes.

Gary's Turkey Burritos

Ingredients

Servings: 6
1 pound ground turkey
2 (7 ounce) cans hot tomato sauce
1 (15.25 ounce) can whole kernel corn, drained
1/2 small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat free sour cream
3/4 cup shredded reduced-fat cheddar cheese
6 (10 inch) flour tortillas

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet over medium high heat, brown ground turkey. stir in tomato sauce, corn and onion. reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
in a separate medium skillet, heat beans over medium-low heat. prepare sour cream and cheese for sprinkling into burritos. one by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. top with beans, then meat mixture, then sour cream and cheese. fold over and serve while still warm.

Honey Mustard Sauce

Ingredients

Servings: 2.25
1 1/2 cups mayonnaise
1/4 cup prepared dijon-style mustard
1/2 cup honey

Recipe

Preparation Time:

Ready Time:

in a medium bowl, blend the mayonnaise, dijon-style mustard and honey. chill in the refrigerator at least 2 hours before serving.

Honey Mustard Sauce

Ingredients

Servings: 2.25
1 1/2 cups mayonnaise
1/4 cup prepared dijon-style mustard
1/2 cup honey

Recipe

Preparation Time:

Ready Time:

in a medium bowl, blend the mayonnaise, dijon-style mustard and honey. chill in the refrigerator at least 2 hours before serving.

Slow Cooker Kielbasa And Beer

Ingredients

Servings: 8
2 pounds kielbasa sausage, cut into 1 inch pieces
1 (12 fluid ounce) can or bottle beer
1 (20 ounce) can sauerkraut, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker combine sausage, beer and sauerkraut. cook on low for 5 to 6 hours, until the meat is tender and plump.

Jamon Borracho (drunken Ham)

Ingredients

Servings: 1
1 (5 pound) bone-in fully-cooked ham
1/3 cup dijon mustard
3/4 cup brown sugar
1 (15 ounce) can pineapple slices, undrained
10 whole cloves, or as needed
4 fluid ounces orange-flavored rum (such as bacardi o®), divided
2 tablespoons cornstarch, or as needed
1/4 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c).
place ham into a roasting pan. spread dijon mustard over top and sides of ham in an even coat; sprinkle ham with brown sugar. press brown sugar onto ham with your hands. place pineapple slices onto ham, securing them to the top and sides with cloves. place any unused pineapple slices into bottom of roasting pan and pour pineapple juice and half the orange-flavored rum.
bake in the preheated oven until ham is heated through and brown sugar has begun to glaze onto the meat, about 1 hour. remove ham from oven and pour remaining 2 fluid ounces of orange rum over the ham; carefully light the rum on fire with a match. the flames will help the glaze to adhere to the meat.
continue baking until an instant-read meat thermometer inserted into the thickest part of the ham, not touching bone, reads at least 140 degrees f (60 degrees c), about 1 more hour. let ham rest for 10 minutes before serving. transfer ham to a serving platter, leaving pan drippings in roasting pan.
stir cornstarch and water together in a small bowl until smooth; whisk cornstarch into pan drippings. place roasting pan over medium-low heat and whisk until pan juices thicken, about 5 minutes. serve with ham.

Gary's Turkey Burritos

Ingredients

Servings: 6
1 pound ground turkey
2 (7 ounce) cans hot tomato sauce
1 (15.25 ounce) can whole kernel corn, drained
1/2 small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat free sour cream
3/4 cup shredded reduced-fat cheddar cheese
6 (10 inch) flour tortillas

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet over medium high heat, brown ground turkey. stir in tomato sauce, corn and onion. reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
in a separate medium skillet, heat beans over medium-low heat. prepare sour cream and cheese for sprinkling into burritos. one by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. top with beans, then meat mixture, then sour cream and cheese. fold over and serve while still warm.

Turkey Scallopini And Squash Ravioli With Cranberry Brown Butter

Ingredients

Servings: 8
8 (4 ounce) portions boneless turkey breast
1/4 cup extra-virgin olive oil
1/4 cup all-purpose flour
2 eggs, beaten
2 cups progresso® plain panko crispy bread crumbs
8 tablespoons unsalted butter
1 (18 ounce) package frozen squash ravioli
1/4 cup chopped fresh sage
1 1/2 cups fresh cranberries
3 tablespoons dark molasses
1/4 cup balsamic vinegar
1 cup progresso® chicken broth or reduced-sodium chicken broth
salt and pepper

Recipe

Preparation Time:

Ready Time:

bring 4 quarts lightly salted water to a boil in a large pot.
between two sheets of plastic wrap, pound turkey breast pieces to an even 1/4-inch thickness with a meat mallet. if you don't have a meat mallet, the back of a frying pan will work fine. you can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. you can also ask a good butcher to cut and pound the turkey for you.
heat olive oil in a large saute pan over medium-high heat. lightly coat the turkey pieces with flour, and pat off the excess; dip in beaten eggs and then dredge in bread crumbs. when oil is hot an bubbling, add turkey pieces. do not crowd the pan. let brown 2-3 minutes, then turn to cook the second side, another 30 seconds to 1 minute. the turkey will cook very quickly and will dry out if overcooked. when done, remove to a baking sheet or platter and keep warm. do not wash saute pan!
to make the sauce, add butter to saute pan and place over medium-high heat. at the same time, drop ravioli into the boiling water. when butter begins to turn light brown, add fresh sage. stir for a few seconds; then add cranberries, and saute until skins begin to burst. add molasses, balsamic vinegar, and broth, scraping bottom of the pan to pick up all the flavor of the turkey. simmer until cranberries are soft and the sauce coats the back of a spoon, about 12-15 minutes. season to taste with salt and pepper. be sure to taste sauce for seasoning before you pour it over the turkey!
test ravioli for doneness in about 3 minutes--pinch edges of dough; it should be tender. drain. arrange 1/4 of the raviolis per person on hot plates and layer a piece of turkey over the ravioli. spoon sauce over them.

Slow Cooker Kielbasa And Beer

Ingredients

Servings: 8
2 pounds kielbasa sausage, cut into 1 inch pieces
1 (12 fluid ounce) can or bottle beer
1 (20 ounce) can sauerkraut, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker combine sausage, beer and sauerkraut. cook on low for 5 to 6 hours, until the meat is tender and plump.

Split Pea Soup

Ingredients

Servings: 6
2 1/4 cups dried split peas
2 quarts cold water
1 1/2 pounds ham bone
2 onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large stock pot, cover peas with 2 quarts cold water and soak overnight. if you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
once peas are soaked, add ham bone, onion, salt, pepper and marjoram. cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
remove bone; cut off meat, dice and return meat to soup. add celery, carrots and potatoes. cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Split Pea Soup

Ingredients

Servings: 6
2 1/4 cups dried split peas
2 quarts cold water
1 1/2 pounds ham bone
2 onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large stock pot, cover peas with 2 quarts cold water and soak overnight. if you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
once peas are soaked, add ham bone, onion, salt, pepper and marjoram. cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
remove bone; cut off meat, dice and return meat to soup. add celery, carrots and potatoes. cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Chicken Spaghetti Casserole I

Ingredients

Servings: 6
3 cups cooked, cubed chicken meat
8 ounces spaghetti, broken into pieces
1/4 cup chopped pimento peppers
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup wine
2 cups shredded cheddar cheese
salt and pepper to taste

Recipe

put uncooked spaghetti in a large pot of salted boiling water. let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. drain.
preheat oven to 350 degrees f (175 degrees c).
in a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. season with salt and pepper to taste and mix all together. spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. sprinkle remaining cup of cheese on top and bake for another 15 minutes.

Jamon Borracho (drunken Ham)

Ingredients

Servings: 1
1 (5 pound) bone-in fully-cooked ham
1/3 cup dijon mustard
3/4 cup brown sugar
1 (15 ounce) can pineapple slices, undrained
10 whole cloves, or as needed
4 fluid ounces orange-flavored rum (such as bacardi o®), divided
2 tablespoons cornstarch, or as needed
1/4 cup water

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 300 degrees f (150 degrees c).
place ham into a roasting pan. spread dijon mustard over top and sides of ham in an even coat; sprinkle ham with brown sugar. press brown sugar onto ham with your hands. place pineapple slices onto ham, securing them to the top and sides with cloves. place any unused pineapple slices into bottom of roasting pan and pour pineapple juice and half the orange-flavored rum.
bake in the preheated oven until ham is heated through and brown sugar has begun to glaze onto the meat, about 1 hour. remove ham from oven and pour remaining 2 fluid ounces of orange rum over the ham; carefully light the rum on fire with a match. the flames will help the glaze to adhere to the meat.
continue baking until an instant-read meat thermometer inserted into the thickest part of the ham, not touching bone, reads at least 140 degrees f (60 degrees c), about 1 more hour. let ham rest for 10 minutes before serving. transfer ham to a serving platter, leaving pan drippings in roasting pan.
stir cornstarch and water together in a small bowl until smooth; whisk cornstarch into pan drippings. place roasting pan over medium-low heat and whisk until pan juices thicken, about 5 minutes. serve with ham.

My Own Mincemeat Pie Filling

Ingredients

Servings: 1
1 pound ground beef
1/2 cup ground suet ( beef fat)
4 apples - peeled, cored and chopped
1 cup brown sugar
1 cup brandy
3/4 cup raisins, chopped
1/2 cup walnuts, chopped
1/2 cup chopped dried mixed fruit
1/2 cup candied mixed fruit peel, chopped
1 lemon, juiced
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the ground beef into a skillet over medium heat, and cook and stir until the beef is well browned, about 10 minutes, breaking it up into small crumbles as it cooks. drain excess fat.
in a large cast-iron or other heavy skillet over medium heat, mix the cooked beef, suet, apples, brown sugar, brandy, raisins, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves. stir the mincemeat until thoroughly combined and the sugar has dissolved, and bring the mixture to a boil. reduce heat to a simmer, and cook until the flavors have blended and the mincemeat filling is thickened, about 1 hour. stir occasionally.
use as mincemeat pie filling.

My Own Mincemeat Pie Filling

Ingredients

Servings: 1
1 pound ground beef
1/2 cup ground suet ( beef fat)
4 apples - peeled, cored and chopped
1 cup brown sugar
1 cup brandy
3/4 cup raisins, chopped
1/2 cup walnuts, chopped
1/2 cup chopped dried mixed fruit
1/2 cup candied mixed fruit peel, chopped
1 lemon, juiced
1 teaspoon salt
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the ground beef into a skillet over medium heat, and cook and stir until the beef is well browned, about 10 minutes, breaking it up into small crumbles as it cooks. drain excess fat.
in a large cast-iron or other heavy skillet over medium heat, mix the cooked beef, suet, apples, brown sugar, brandy, raisins, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves. stir the mincemeat until thoroughly combined and the sugar has dissolved, and bring the mixture to a boil. reduce heat to a simmer, and cook until the flavors have blended and the mincemeat filling is thickened, about 1 hour. stir occasionally.
use as mincemeat pie filling.

Turkey Scallopini And Squash Ravioli With Cranberry Brown Butter

Ingredients

Servings: 8
8 (4 ounce) portions boneless turkey breast
1/4 cup extra-virgin olive oil
1/4 cup all-purpose flour
2 eggs, beaten
2 cups progresso® plain panko crispy bread crumbs
8 tablespoons unsalted butter
1 (18 ounce) package frozen squash ravioli
1/4 cup chopped fresh sage
1 1/2 cups fresh cranberries
3 tablespoons dark molasses
1/4 cup balsamic vinegar
1 cup progresso® chicken broth or reduced-sodium chicken broth
salt and pepper

Recipe

Preparation Time:

Ready Time:

bring 4 quarts lightly salted water to a boil in a large pot.
between two sheets of plastic wrap, pound turkey breast pieces to an even 1/4-inch thickness with a meat mallet. if you don't have a meat mallet, the back of a frying pan will work fine. you can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. you can also ask a good butcher to cut and pound the turkey for you.
heat olive oil in a large saute pan over medium-high heat. lightly coat the turkey pieces with flour, and pat off the excess; dip in beaten eggs and then dredge in bread crumbs. when oil is hot an bubbling, add turkey pieces. do not crowd the pan. let brown 2-3 minutes, then turn to cook the second side, another 30 seconds to 1 minute. the turkey will cook very quickly and will dry out if overcooked. when done, remove to a baking sheet or platter and keep warm. do not wash saute pan!
to make the sauce, add butter to saute pan and place over medium-high heat. at the same time, drop ravioli into the boiling water. when butter begins to turn light brown, add fresh sage. stir for a few seconds; then add cranberries, and saute until skins begin to burst. add molasses, balsamic vinegar, and broth, scraping bottom of the pan to pick up all the flavor of the turkey. simmer until cranberries are soft and the sauce coats the back of a spoon, about 12-15 minutes. season to taste with salt and pepper. be sure to taste sauce for seasoning before you pour it over the turkey!
test ravioli for doneness in about 3 minutes--pinch edges of dough; it should be tender. drain. arrange 1/4 of the raviolis per person on hot plates and layer a piece of turkey over the ravioli. spoon sauce over them.

Tater Tot Casserole

Ingredients

Servings: 5
1 pound ground beef
1 medium onion, chopped
1 (10.75 ounce) can campbell's® condensed cream of mushroom soup (regular or 98% fat free)
1 tablespoon ketchup
1 tablespoon worcestershire sauce
3 cups frozen tater tots

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook beef and onion in 10-inch skillet over medium-high heat until beef is well browned, stirring to break up meat. pour off fat.
stir soup, ketchup and worcestershire into skillet. spoon beef mixture into 12x8-inch shallow baking dish. arrange potatoes around edge of casserole.
bake at 425 degrees f for 25 minutes or until potatoes are done.

Perfect Lobster Bisque

Ingredients

Servings: 6
3 tablespoons butter
1/4 cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14.5 ounce) can chicken broth
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups half-and-half
1/2 cup dry wine
1/2 pound cooked lump lobster meat

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the butter in a large saucepan over medium-low heat. add the mushrooms, onion, celery, and carrot. cook and stir until tender, about 10 minutes. stir in the chicken broth, and season with salt and cayenne pepper. bring to a boil, then simmer for 10 minutes.
pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. cover, and process until smooth. return to the saucepan, and stir in the half-and-half, wine, and remaining lobster meat. cook over low heat, stirring frequently until thickened, about 30 minutes.

Turkey Dumplings

Ingredients

Servings: 8
1 pound cooked, chopped turkey meat
3 cups water
salt and pepper to taste
3 tablespoons all-purpose flour
1 (12 ounce) package refrigerated biscuit dough

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the turkey, water, salt and pepper in a medium saucepan and bring to a boil. reduce heat and simmer 30 to 40 minutes, or until a broth has formed.
spread flour on a medium cutting board or other flat surface. roll out biscuit dough and cut it into 1x2 inch pieces. drop the pieces into the broth and cook over low heat approximately 15 minutes.

Thursday, August 27, 2015

Mincemeat Cake

Ingredients

Servings: 1
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 (9 ounce) package condensed mincemeat, crumbled
1 recipe caramel cream frosting

Recipe

preheat oven to 300 degrees f (150 degrees c). grease and flour two 8 inch, round, cake pans.
cream butter or margarine in a large mixing bowl. gradually add sugar, beating well. add eggs one at a time, beating mixture well after each addition.
dissolve soda in buttermilk, stirring well. mix flour into creamed mixture alternately with buttermilk mixture, beginning and ending with flour. mix well after addition. stir in crumbled mincemeat. spoon batter into prepared pans.
bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean. cool cake in pan for 10 minutes. remove layers from pans, and cool completely. fill and frost the cake with caramel cream frosting.

Grandpa Seamone's 'lobster Chowder'

Ingredients

Servings: 12
4 potatoes, cut into 1/2-inch cubes
1 onion, cut into 1/2-inch pieces
1/4 cup butter, divided
6 cups cooked lobster meat, cut into bite-sized pieces
1 cup heavy cream
6 cups milk
1 teaspoon sugar
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place potatoes and onion into a large saucepan and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. drain and return to the saucepan.
while the potatoes are simmering, melt half of the butter in a large skillet over medium-high heat. stir in the cubed lobster, and cook until the edges begin to turn golden, about 5 minutes. once the potatoes have been drained and returned to the saucepan, stir in the remaining butter, lobster, cream, milk, and sugar. return to the heat, and cook until hot, stirring occasionally. once hot, season to taste with salt and pepper and serve.

Split Pea Soup

Ingredients

Servings: 6
2 1/4 cups dried split peas
2 quarts cold water
1 1/2 pounds ham bone
2 onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large stock pot, cover peas with 2 quarts cold water and soak overnight. if you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
once peas are soaked, add ham bone, onion, salt, pepper and marjoram. cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
remove bone; cut off meat, dice and return meat to soup. add celery, carrots and potatoes. cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Mincemeat Cake

Ingredients

Servings: 1
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 (9 ounce) package condensed mincemeat, crumbled
1 recipe caramel cream frosting

Recipe

preheat oven to 300 degrees f (150 degrees c). grease and flour two 8 inch, round, cake pans.
cream butter or margarine in a large mixing bowl. gradually add sugar, beating well. add eggs one at a time, beating mixture well after each addition.
dissolve soda in buttermilk, stirring well. mix flour into creamed mixture alternately with buttermilk mixture, beginning and ending with flour. mix well after addition. stir in crumbled mincemeat. spoon batter into prepared pans.
bake for 45 to 50 minutes, or until a wooden pick inserted in center comes out clean. cool cake in pan for 10 minutes. remove layers from pans, and cool completely. fill and frost the cake with caramel cream frosting.

Tater Tot Casserole

Ingredients

Servings: 5
1 pound ground beef
1 medium onion, chopped
1 (10.75 ounce) can campbell's® condensed cream of mushroom soup (regular or 98% fat free)
1 tablespoon ketchup
1 tablespoon worcestershire sauce
3 cups frozen tater tots

Recipe

Preparation Time:

Cook Time:

Ready Time:

cook beef and onion in 10-inch skillet over medium-high heat until beef is well browned, stirring to break up meat. pour off fat.
stir soup, ketchup and worcestershire into skillet. spoon beef mixture into 12x8-inch shallow baking dish. arrange potatoes around edge of casserole.
bake at 425 degrees f for 25 minutes or until potatoes are done.

Perfect Lobster Bisque

Ingredients

Servings: 6
3 tablespoons butter
1/4 cup chopped fresh mushrooms
2 tablespoons chopped onion
2 tablespoons chopped celery
2 tablespoons chopped carrot
1 (14.5 ounce) can chicken broth
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cups half-and-half
1/2 cup dry wine
1/2 pound cooked lump lobster meat

Recipe

Preparation Time:

Cook Time:

Ready Time:

melt the butter in a large saucepan over medium-low heat. add the mushrooms, onion, celery, and carrot. cook and stir until tender, about 10 minutes. stir in the chicken broth, and season with salt and cayenne pepper. bring to a boil, then simmer for 10 minutes.
pour the vegetable and broth mixture into the container of a blender, and add 1/4 cup of the lobster meat. cover, and process until smooth. return to the saucepan, and stir in the half-and-half, wine, and remaining lobster meat. cook over low heat, stirring frequently until thickened, about 30 minutes.

Gary's Turkey Burritos

Ingredients

Servings: 6
1 pound ground turkey
2 (7 ounce) cans hot tomato sauce
1 (15.25 ounce) can whole kernel corn, drained
1/2 small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat free sour cream
3/4 cup shredded reduced-fat cheddar cheese
6 (10 inch) flour tortillas

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet over medium high heat, brown ground turkey. stir in tomato sauce, corn and onion. reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
in a separate medium skillet, heat beans over medium-low heat. prepare sour cream and cheese for sprinkling into burritos. one by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. top with beans, then meat mixture, then sour cream and cheese. fold over and serve while still warm.

Turkey Dumplings

Ingredients

Servings: 8
1 pound cooked, chopped turkey meat
3 cups water
salt and pepper to taste
3 tablespoons all-purpose flour
1 (12 ounce) package refrigerated biscuit dough

Recipe

Preparation Time:

Cook Time:

Ready Time:

place the turkey, water, salt and pepper in a medium saucepan and bring to a boil. reduce heat and simmer 30 to 40 minutes, or until a broth has formed.
spread flour on a medium cutting board or other flat surface. roll out biscuit dough and cut it into 1x2 inch pieces. drop the pieces into the broth and cook over low heat approximately 15 minutes.

Split Pea Soup

Ingredients

Servings: 6
2 1/4 cups dried split peas
2 quarts cold water
1 1/2 pounds ham bone
2 onions, thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large stock pot, cover peas with 2 quarts cold water and soak overnight. if you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
once peas are soaked, add ham bone, onion, salt, pepper and marjoram. cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
remove bone; cut off meat, dice and return meat to soup. add celery, carrots and potatoes. cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender.

Gary's Turkey Burritos

Ingredients

Servings: 6
1 pound ground turkey
2 (7 ounce) cans hot tomato sauce
1 (15.25 ounce) can whole kernel corn, drained
1/2 small onion, diced
1 (16 ounce) can fat-free refried beans
1 (16 ounce) container fat free sour cream
3/4 cup shredded reduced-fat cheddar cheese
6 (10 inch) flour tortillas

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large skillet over medium high heat, brown ground turkey. stir in tomato sauce, corn and onion. reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes).
in a separate medium skillet, heat beans over medium-low heat. prepare sour cream and cheese for sprinkling into burritos. one by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. top with beans, then meat mixture, then sour cream and cheese. fold over and serve while still warm.

Grandpa Seamone's 'lobster Chowder'

Ingredients

Servings: 12
4 potatoes, cut into 1/2-inch cubes
1 onion, cut into 1/2-inch pieces
1/4 cup butter, divided
6 cups cooked lobster meat, cut into bite-sized pieces
1 cup heavy cream
6 cups milk
1 teaspoon sugar
salt and pepper to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

place potatoes and onion into a large saucepan and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 10 minutes. drain and return to the saucepan.
while the potatoes are simmering, melt half of the butter in a large skillet over medium-high heat. stir in the cubed lobster, and cook until the edges begin to turn golden, about 5 minutes. once the potatoes have been drained and returned to the saucepan, stir in the remaining butter, lobster, cream, milk, and sugar. return to the heat, and cook until hot, stirring occasionally. once hot, season to taste with salt and pepper and serve.

Vegan Chunky Chili

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Vegan Chunky Chili

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Busy Day Chicken

Ingredients

Servings: 8
1 (4 pound) whole chicken
1 1/2 cups prepared barbecue sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

put chicken, legs up, into slow cooker. pour sauce over and inside the chicken. cover.
cook for 8 to 10 hours on low setting. it is not a good idea to check it, as steam escapes and it takes quite awhile to reheat.

Slow Cooker Kielbasa And Beer

Ingredients

Servings: 8
2 pounds kielbasa sausage, cut into 1 inch pieces
1 (12 fluid ounce) can or bottle beer
1 (20 ounce) can sauerkraut, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker combine sausage, beer and sauerkraut. cook on low for 5 to 6 hours, until the meat is tender and plump.

Vegan Chunky Chili

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Busy Day Chicken

Ingredients

Servings: 8
1 (4 pound) whole chicken
1 1/2 cups prepared barbecue sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

put chicken, legs up, into slow cooker. pour sauce over and inside the chicken. cover.
cook for 8 to 10 hours on low setting. it is not a good idea to check it, as steam escapes and it takes quite awhile to reheat.

Martha's Cornbread Dressing

Ingredients

Servings: 10
1 (3 pound) whole chicken
10 cups crumbled cornbread
8 biscuits, crumbled
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup chopped onion
1 cup chopped celery
1 teaspoon salt
2 teaspoons ground black pepper
1 teaspoon ground sage
8 eggs, beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

place chicken in a small pot with enough water to cover. bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.
remove chicken from pot, set aside to cool. remove skin and bones; chop meat and save for dressing. strain, and reserve broth.
preheat oven to 375 degrees f (190 degrees c). lightly grease two 4-quart casserole dishes.
in a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing. divide dressing between prepared baking dishes.
bake in preheated oven until top is browned and center is firm, about 30 minutes.

Chicago Style Roast Duck

Ingredients

Servings: 4
1 (4 pound) whole duck
1 tablespoon garlic powder
1 tablespoon onion powder
salt and pepper, to taste
2 tablespoons caraway seeds

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 425 degrees f (220 degrees c).
wash duck and pat dry. score breast and legs by cutting into skin with sharp knife, going 2/3 of the way through the skin, being careful not to slice into meat. season the cavity and the outside of the duck with garlic powder, onion powder, salt, and pepper; massage spices into meat. sprinkle caraway seeds over duck, and into scored skin. place on a rack in a roasting pan, breast side up.
roast duck in preheated oven for 15 minutes. turn breast side down, and roast for an additional 15 minutes. remove duck from the oven; reduce oven temperature to 350 degrees f. turn duck breast side up again, and return to the oven for 20 minutes. turn duck one more time, breast side down. roast for a final 20 minutes. remove duck from oven and allow to rest for 10 minutes before serving.

Crab Omelet

Ingredients

Servings: 1
2 tablespoons olive oil
1 small potato, peeled and diced
1 onion, chopped
2 cloves garlic, minced
1/4 pound fresh crabmeat, drained and flaked
salt and pepper to taste
1 small tomato, diced
1 (1.5 ounce) box raisins
1/4 cup peas
1 red bell pepper, chopped
3 eggs, beaten

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a skillet over medium heat. fry the potato in the hot oil until fork-tender, 5 to 7 minutes. transfer the potatoes to a plate lined with paper towels and set aside. return the skillet to medium heat. cook the onion and garlic in the remaining oil until tender, about 5 minutes. add the crab to the skillet and season with salt and pepper; stir. cover the skillet and cook for 2 minutes. stir the tomatoes into the mixture and cook another 2 minutes. add the raisins, peas, and red bell pepper to the mixture; stir and cook another 2 minutes.
pour the eggs over the mixture. cook until he eggs set, 2 to 3 minutes. flip the omelet and cook 1 minute more. transfer to a serving plate and serve hot.

Wednesday, August 26, 2015

Vegan Chunky Chili

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Vegan Chunky Chili

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Vegan Chunky Chili

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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