Southern Collard Greens

Ingredients

• Servings: 6
• 1 1/2 quarts water
• 1 1/2 pounds ham hocks
• 4 pounds collard greens, rinsed and trimmed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the water and the ham hock in a large pot with a tight-fitting lid. bring to a boil. lower the heat to very low and simmer covered for 30 minutes.
• add the collards and the hot pepper flakes the pot. simmer covered for about 2 hours, stirring occasionally.
• add the vegetable oil and simmer covered for 30 minutes.

Hoppin' John

Ingredients

• Servings: 6
• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain rice
• 1 cup shredded smoked cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large pan place the peas, ham hock, onion, red pepper, salt and pepper. cover with water and bring to a boil. reduce heat to medium-low and cook for 1 1/2 hours.
• remove ham hock and cut meat into pieces. return meat to pot. stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. season to taste with salt and pepper. sprinkle shredded cheese over top, if desired. serve

Salsa Chicken Burrito Filling

Ingredients

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

Recipe

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


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

Potato Skins

Ingredients

• Servings: 40
• 5 large baking potatoes
• 4 cups shredded gouda cheese
• 3 chopped green onions
• 1 pound pepperoni sausage sticks, quartered and diced

Recipe

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

Ready Time: 1 hr 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• bake potatoes in the preheated oven 1 hour, or until tender. remove from heat.
• lower oven temperature to 350 degrees f (175 degrees c).
• cut baked potatoes in half. scoop out potato, leaving a small layer on the skins. cut halves into four strips. place strips on a medium baking sheet.
• sprinkle 1 cup gouda cheese thinly over potato strips. top with pepperoni, followed by green onions and remaining gouda cheese.
• bake topped potato strips in the 350 degrees f (175 degrees c) oven 30 minutes, or until cheese is bubbly and lightly browned.

Slow Cooker Beef Stroganoff I

Ingredients

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

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


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

Memphis Rub

Ingredients

• Servings: 0.5
• 1/4 cup paprika
• 1 tablespoon packed dark brown sugar
• 1 tablespoon sugar
• 2 teaspoons salt
• 2 teaspoons monosodium glutamate (msg)
• 1 teaspoon celery salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper, or to taste
• 1 teaspoon dry mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a small airtight container, mix paprika, dark brown sugar, sugar, salt, monosodium glutamate, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder and onion powder. seal and store in a cool dark place until ready for use.

Hoppin' John

Ingredients

• Servings: 6
• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain rice
• 1 cup shredded smoked cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large pan place the peas, ham hock, onion, red pepper, salt and pepper. cover with water and bring to a boil. reduce heat to medium-low and cook for 1 1/2 hours.
• remove ham hock and cut meat into pieces. return meat to pot. stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. season to taste with salt and pepper. sprinkle shredded cheese over top, if desired. serve

rye rounds

Ingredients

• Servings: 8
• 4 cups shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/2 cup bacon bits
• 1/2 cup diced sweet onion
• 1 (1 pound) loaf cocktail rye bread

Recipe

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


• preheat your oven to broil.
• in a small mixing bowl, combine cheddar cheese, mayonnaise, bacon bits, and onion. arrange rye rounds on a baking sheets. spoon the cheese mixture the rye bread.
• broil until mixture is hot; be careful not to burn the tops of the rye rounds.

Hoppin' John

Ingredients

• Servings: 6
• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain rice
• 1 cup shredded smoked cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large pan place the peas, ham hock, onion, red pepper, salt and pepper. cover with water and bring to a boil. reduce heat to medium-low and cook for 1 1/2 hours.
• remove ham hock and cut meat into pieces. return meat to pot. stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. season to taste with salt and pepper. sprinkle shredded cheese over top, if desired. serve

Slow Cooker Beef Stroganoff I

Ingredients

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

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


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

Salsa Chicken Burrito Filling

Ingredients

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

Recipe

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


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

Hoppin' John

Ingredients

• Servings: 6
• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain rice
• 1 cup shredded smoked cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large pan place the peas, ham hock, onion, red pepper, salt and pepper. cover with water and bring to a boil. reduce heat to medium-low and cook for 1 1/2 hours.
• remove ham hock and cut meat into pieces. return meat to pot. stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. season to taste with salt and pepper. sprinkle shredded cheese over top, if desired. serve

Crab And Salmon Dip

Ingredients

• Servings: 3
• 2 tablespoons butter
• 1 small onion, finely chopped
• 1 (8 ounce) package cream cheese, softened
• 1 cup plain yogurt
• 2 (6 ounce) cans lump crabmeat, drained
• 6 ounces smoked salmon, chopped
• 1/4 teaspoon garlic salt
• 1 pinch ground black pepper
• 1 tablespoon chopped italian flat leaf parsley

Recipe

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


• melt butter in small skillet over medium heat. add onion; cook and stir until onion is translucent, about 5 minutes. set aside to cool.
• stir together cream cheese, yogurt , crab meat, and salmon in a bowl. stir in cooled onion. season with garlic salt and black pepper. pour mixture into a shallow serving bowl and sprinkle with parsley.

Slow Cooker Beef Stroganoff I

Ingredients

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

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


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

Garlic Prime Rib

Ingredients

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

Recipe

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

Ready Time: 1 hr 40 mins


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

Matzoh Ball Soup

Ingredients

• Servings: 8
• 4 pounds whole chicken
• 2 onions, cut into 1-inch cubes
• 3 carrots, sliced
• 2 stalks celery, thickly sliced
• 1 cup chopped fresh dill weed
• salt to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chicken cracklings (grebenes), finely minced
• 2 eggs, beaten
• 1/2 cup matzo meal
• 1 teaspoon salt
• 1/4 cup vegetable broth

Recipe

• trim off neck flap all the way up to the top of the wishbone. trim fat and skin from around the back cavity of the chicken. reserve both for schmaltz and grebenes. cut chicken into quarters. place meat in large pot with onions, and cover with about 4 quarts water. bring to a boil, reduce heat , and simmer 2 hours.
• add carrots and celery to the soup; simmer an additional hour. season to taste with salt.
• remove chicken pieces, and set aside. you may reserve them for another use, or shred the meat for the soup. keep the chicken covered, and at room temperature before shredding.
• dice reserved skin and fat into 1 inch pieces. cook in a heavy bottomed skillet over medium heat, turning occasionally. make sure the pan never gets so hot as to cause the rendered fat to smoke. when the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small nonplastic bowl to cool slightly. when cool enough to handle, mince the grebenes finely.
• to make the matzoh balls, blend fat or oil and eggs together. mix matzoh meal and salt together. combine the two mixtures, and mix well. add 4 1/2 tablespoons soup stock or water; mix until uniform. stir in minced grebenes. cover bowl, and place in refrigerator for 20 minutes.
• bring soup to a boil. reduce flame, and drop balls approximately 1 inch in diameter into the slightly boiling water. add dill. cover pot, and cook 30 to 40 minutes. do not remove the cover from the pot whle cooking!

Slow Cooker Beef Stroganoff I

Ingredients

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

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


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

Greek Honey Cake

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon orange zest
• 3/4 cup butter
• 3/4 cup sugar
• 3 eggs
• 1/4 cup milk
• 1 cup chopped walnuts
• 1 cup sugar
• 1 cup honey
• 3/4 cup water
• 1 teaspoon lemon juice

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease and flour a 9 inch square pan. combine the flour, baking powder, salt, cinnamon and orange rind. set aside.
• in a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. beat in the eggs one at a time. beat in the flour mixture alternately with the milk, mixing just until incorporated. stir in the walnuts.
• pour batter into prepared pan. bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool for 15 minutes, then cut into diamond shapes. pour honey syrup over the cake.
• for the honey syrup: in a saucepan, combine honey, 1 cup sugar and water. bring to a simmer and cook 5 minutes. stir in lemon juice, bring to a boil and cook for 2 minutes.

Garlic Prime Rib

Ingredients

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

Recipe

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

Ready Time: 1 hr 40 mins


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

Massachusetts Straub Chili

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 2 large onions, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1/2 pound lean ground beef
• 1/2 pound beef stew meat, diced into 1 inch pieces
• 1 (28 ounce) can crushed tomatoes
• 1 (14 ounce) can beef broth
• 1/2 pound dry kidney beans
• 2 1/2 tablespoons chili powder
• 1 teaspoon italian seasoning
• 1 teaspoon salt
• 2 tablespoons brown sugar

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 50 mins


• heat oil in a large stockpot over medium heat. saute onions and bell pepper until tender. add garlic, ground beef and stew meat and cook until the meat is no longer pink, about 10 minutes.
• add the tomatoes, beef broth and kidney beans to the stockpot, cover and bring to a boil. let the mixture boil for 4 to 5 minutes then stir in the chili powder, italian seasoning, salt and brown sugar. simmer uncovered for about 2 hours, or until the chili thickens and beans are tender.

Grilled Lemon Yogurt Chicken

Ingredients

• Servings: 6
• 1/2 cup plain low-fat greek yogurt
• 1/2 lemon, juiced
• 1 tablespoon lemon zest
• 1 tablespoon olive oil
• 4 cloves garlic, crushed
• 1 tablespoon paprika
• 1 teaspoon herbes de provence
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 (5 pound) whole chicken, cut into 8 pieces
• 1/2 cup plain low-fat greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon harissa
• 1 pinch salt

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 3 hrs 50 mins


• whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de provence, 1 teaspoon salt, and black pepper in a bowl. pour into a resealable plastic bag. add chicken, coat with the marinade, squeeze out excess air, and seal the bag. marinate in refrigerator for at least 3 hours.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. set aside.
• remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. pat chicken pieces dry with more paper towels. season with pinch of salt.
• grill chicken, skin-side down, on the preheated grill for 2 minutes. turn each piece and move to indirect heat.
• grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).
• serve chicken with the yogurt harissa mixture on the side.

Southern Collard Greens

Ingredients

• Servings: 6
• 1 1/2 quarts water
• 1 1/2 pounds ham hocks
• 4 pounds collard greens, rinsed and trimmed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the water and the ham hock in a large pot with a tight-fitting lid. bring to a boil. lower the heat to very low and simmer covered for 30 minutes.
• add the collards and the hot pepper flakes the pot. simmer covered for about 2 hours, stirring occasionally.
• add the vegetable oil and simmer covered for 30 minutes.

Salsa Chicken Burrito Filling

Ingredients

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

Recipe

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


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

dead man meatloaf

Ingredients

• Servings: 8
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 onion, chopped
• 1 cup chopped celery
• 2 eggs
• 2 pounds lean ground beef
• 1 tablespoon seasoning
• 1 cup seasoned bread crumbs
• 1 pitted black olive, cut in half
• 1 cup ketchup

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• melt the butter in a skillet over medium heat. cook and stir the garlic, onion, and celery in the hot butter until the onion has softened and turned translucent, about 10 minutes. transfer the vegetables to a mixing bowl, and allow to cool to just warm.
• preheat an oven to 350 degrees f (175 degrees c). place a sheet of aluminum foil a baking sheet, and spray with nonstick cooking spray.
• crack the eggs into the mixing bowl with the vegetables, and mix until the egg is smooth. add the ground beef, seasoning, and bread crumbs. mix with your hands until the mixture is evenly blended. form the meat mixture into the shape of a stick man.
• bake in the preheated oven until no longer pink in the center, about 35 minutes. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c). once done, place the olive halves the head for eyes, and pour the ketchup the abdomen. return to oven, and bake 10 more minutes. serve with a plastic knife impaled in the abdomen for effect.

lobster rolls

Ingredients

• Servings: 4
• 1 tablespoon butter, softened
• 4 hot dog buns or kaiser rolls, split
• 4 lettuce leaves
• 1 1/2 pounds cooked and cubed lobster meat
• 2 tablespoons mayonnaise
• 1 teaspoon fresh lime juice
• 1 dash hot pepper sauce (e.g. tabasco™)
• 2 green onions, chopped
• 1 stalk celery, finely chopped
• salt and pepper to taste
• 1 pinch dried basil, parsley or tarragon

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• lightly butter the insides of the buns or rolls and line with lettuce leaves. set aside.
• in a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
• stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.

Garlic Prime Rib

Ingredients

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

Recipe

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

Ready Time: 1 hr 40 mins


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

Herbie's Home Fries

Ingredients

• Servings: 4
• 4 large yukon gold potatoes
• 6 tablespoons butter
• 1 large sweet onion, diced
• 1 medium green bell pepper, diced
• 1 clove garlic, crushed
• 1 tablespoon hungarian sweet paprika
• salt and pepper to taste

Recipe

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


• bring a large pot of salted water to a boil. add potatoes, and cook until tender but still firm, about 15 minutes. drain, cool and chop.
• melt 4 tablespoons butter in a medium saucepan over medium heat. stir in onion, green bell pepper and garlic, and cook until tender, 5 to 10 minutes.
• mix potatoes and remaining butter into the saucepan. season with paprika, salt and pepper. cook and stir until well mixed and tender, 15 to 20 minutes. cover while cooking if moist potatoes are preferred.

Lobster Scrambled Eggs

Ingredients

• Servings: 2
• 4 eggs
• 1/2 teaspoon chopped fresh tarragon
• 4 ounces cooked lobster meat, cut into bite-sized pieces
• 1 pinch cayenne pepper
• 2 tablespoons butter
• 1 pinch salt and ground black pepper to taste

Recipe

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


• beat eggs and tarragon in a small bowl. set aside.
• sprinkle lobster pieces with cayenne pepper.
• melt butter in nonstick pan over medium-low heat. add lobster; cook, stirring, until warmed through, 2 to 4 minutes. stir in egg mixture; increase heat to medium and scramble eggs, stirring constantly, until nearly set, 3 to 4 minutes.

Cherry Bomb Chicken

Ingredients

• Servings: 6
• 1 quart cold water
• 1/3 cup kosher salt
• 1/2 cup sugar
• 1 (4 pound) whole chicken, cut into 4 pieces
• 1 pint cherry tomatoes
• 3 habanero peppers, seeded
• 4 cloves garlic
• 1/2 teaspoon ground allspice
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon vegetable oil
• 2 tablespoons prepared thai sweet chili sauce

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 5 hrs 40 mins


• combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. set aside to cool to room temperature.
• score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. place chicken pieces in a large bowl or lidded container.
• puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
• pour tomato brine over chicken pieces, making sure all pieces are covered. refrigerate 4 to 6 hours.
• remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. pat chicken pieces dry with more paper towels.
• preheat an outdoor grill for high heat and lightly oil the grate.
• combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
• brush each chicken piece with thyme and oil mixture.
• cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. turn each piece and move to indirect heat. cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).
• brush each piece with thai sweet chile sauce. transfer to a plate and allow chicken to rest for 10 minutes before serving.

Herbie's Home Fries

Ingredients

• Servings: 4
• 4 large yukon gold potatoes
• 6 tablespoons butter
• 1 large sweet onion, diced
• 1 medium green bell pepper, diced
• 1 clove garlic, crushed
• 1 tablespoon hungarian sweet paprika
• salt and pepper to taste

Recipe

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


• bring a large pot of salted water to a boil. add potatoes, and cook until tender but still firm, about 15 minutes. drain, cool and chop.
• melt 4 tablespoons butter in a medium saucepan over medium heat. stir in onion, green bell pepper and garlic, and cook until tender, 5 to 10 minutes.
• mix potatoes and remaining butter into the saucepan. season with paprika, salt and pepper. cook and stir until well mixed and tender, 15 to 20 minutes. cover while cooking if moist potatoes are preferred.

Salsa Chicken Burrito Filling

Ingredients

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

Recipe

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


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

Salsa Chicken Burrito Filling

Ingredients

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

Recipe

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


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

Garlic Prime Rib

Ingredients

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

Recipe

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

Ready Time: 1 hr 40 mins


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

Three Egg Omelet

Ingredients

• Servings: 4
• 12 eggs, lightly beaten
• 3 slices cooked ham, chopped
• 3 slices cooked turkey meat, chopped
• 3 green onions, sliced
• 1 tomato, diced
• 1 sprig fresh parsley, chopped
• 1/2 medium green bell pepper, diced
• 1 (8 ounce) package shredded cheddar cheese

Recipe

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


• spray or lightly grease a large skillet and heat over medium heat.
• crack 3 eggs into a glass measuring cup and beat with a fork or whisk until scrambled. pour eggs into heated skillet, swirling the pan to coat the bottom. cover and let cook until eggs are firm, about 2 minutes.
• top with 1/4 each of the chopped ham, turkey, green onions, tomato, parsley, green bell pepper, and cheddar cheese. fold egg in half over fillings, and serve warm. repeat with remaining ingredients for 4 omelets.

Hoppin' John

Ingredients

• Servings: 6
• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain rice
• 1 cup shredded smoked cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large pan place the peas, ham hock, onion, red pepper, salt and pepper. cover with water and bring to a boil. reduce heat to medium-low and cook for 1 1/2 hours.
• remove ham hock and cut meat into pieces. return meat to pot. stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. season to taste with salt and pepper. sprinkle shredded cheese over top, if desired. serve

Leftover Turkey Cheesecake

Ingredients

• Servings: 6
• 1 cup leftover stuffing
• 1 tablespoon leftover turkey gravy
• 4 ounces cream cheese, softened
• 4 ounces ricotta cheese
• 2 eggs
• 3 tablespoons leftover turkey gravy
• 1 1/2 cups leftover roast turkey, and/or dark meat, diced
• 1 cup cranberry sauce

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). combine stuffing and 1 tablespoon gravy in a bowl. press the stuffing into the bottom of a 9-inch pie pan.
• beat the cream cheese, ricotta cheese, eggs, and 3 tablespoons gravy with an electric mixer in a large bowl until smooth. fold in the diced turkey. spoon the filling into the pie pan. bake in a preheated oven for 35 minutes. remove from oven and cover the top of the cheesecake with the cranberry sauce.

honey garlic bbq sauce ii

Ingredients

• Servings: 4
• 2 cups ketchup
• 1 bulb garlic, peeled and crushed
• 1 cup water
• 2 tablespoons hot sauce
• 1/4 cup honey
• 2 tablespoons molasses
• 2 tablespoons brown sugar
• 1 teaspoon worcestershire sauce
• 1 teaspoon soy sauce
• 1 teaspoon salt
• 2 tablespoons seasoning
• 1 pinch paprika
• 1 pinch crushed red pepper
• 1 pinch ground pepper
• 1 pinch ground black pepper
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1/2 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in a large saucepan over medium low heat, mix together ketchup, garlic, 1 cup of water, hot sauce, honey, molasses, brown sugar, worcestershire sauce, soy sauce, salt, seasoning, paprika, red pepper, pepper and black pepper. allow the mixture to simmer approximately 30 minutes.
• in a small bowl, dissolve cornstarch in 1 tablespoon of water. adjust amount of water as needed to fully dissolve cornstarch. stir into the sauce mixture. continue simmering approximately 15 minutes.
• stir butter into the sauce mixture. continue simmering mixture approximately 15 more minutes, or until butter is melted and the sauce has begun to thicken. serve over meats prepared as desired.

Southern Collard Greens

Ingredients

• Servings: 6
• 1 1/2 quarts water
• 1 1/2 pounds ham hocks
• 4 pounds collard greens, rinsed and trimmed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the water and the ham hock in a large pot with a tight-fitting lid. bring to a boil. lower the heat to very low and simmer covered for 30 minutes.
• add the collards and the hot pepper flakes the pot. simmer covered for about 2 hours, stirring occasionally.
• add the vegetable oil and simmer covered for 30 minutes.

Grated Potato Dumplings

Ingredients

• Servings: 4
• 4 large potatoes
• 1 cup all-purpose flour
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• heat a large pot of water to boiling.
• peel potatoes, and keep submerged in cold water to prevent browning. grate potatoes, by hand or with a food processor, into a large bowl. drain any excess water. stir in flour and salt. with a teaspoon, form a test dumpling. if it doesn't hold together, stir in more flour.
• form dumplings with a teaspoon, and gently drop into boiling water. allow dumplings to float freely. gently stir with wooden spoon so dumplings don't stick together. reduce heat to slow boil. boil for 40 minutes.
• drain in colander. rinse with hot water. serve with gravy or melted butter.

matzo apple kugel

Ingredients

• Servings: 8
• 4 matzo crackers, crushed
• 3 eggs, beaten
• 1/4 cup sugar
• 1 teaspoon salt, divided
• 1/2 teaspoon lemon juice
• 1/3 cup applesauce
• 3 granny smith apples - cored, peeled and chopped
• 1/2 cup dried cranberries
• 1/4 cup sugar
• 1 teaspoon ground cinnamon

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f (175 degrees c). place the crumbled matzos in a medium bowl, and add enough water to cover. let stand for 2 minutes, then drain off excess water. do not squeeze.
• to the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. stir to combine. mix in the apples and dried cranberries. spread the mixture evenly into a 2 quart casserole dish. mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
• bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.

Slow Cooker Beef Stroganoff I

Ingredients

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

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


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

tzatziki

Ingredients

• Servings: 6
• 32 ounces plain yogurt
• 1 large english cucumber, peeled and shredded
• 5 cloves garlic, minced
• 3 tablespoons distilled vinegar
• 1/4 cup extra virgin olive oil
• salt to taste

Recipe

Preparation Time: 20 mins Ready Time: 6 hrs 20 mins


• place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.
• drain as much excess liquid from the cucumber and garlic as possible.
• in a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. stir until a thick mixture has formed.

Pittsburgh Style Sandwich

Ingredients

• Servings: 1
• 10 strips frozen french fried potatoes
• 2 slices italian bread
• 5 slices deli cooked roast beef
• 2 slices provolone cheese
• 2 slices tomato
• 1/4 cup prepared coleslaw

Recipe

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


• preheat oven and prepare french fries according to package instructions.
• layer italian bread with roast beef, provolone cheese, tomato, coleslaw, and freshly cooked fries. serve immediately.

Salsa Chicken Burrito Filling

Ingredients

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

Recipe

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


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

Southern Collard Greens

Ingredients

• Servings: 6
• 1 1/2 quarts water
• 1 1/2 pounds ham hocks
• 4 pounds collard greens, rinsed and trimmed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the water and the ham hock in a large pot with a tight-fitting lid. bring to a boil. lower the heat to very low and simmer covered for 30 minutes.
• add the collards and the hot pepper flakes the pot. simmer covered for about 2 hours, stirring occasionally.
• add the vegetable oil and simmer covered for 30 minutes.

Hoppin' John

Ingredients

• Servings: 6
• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain rice
• 1 cup shredded smoked cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large pan place the peas, ham hock, onion, red pepper, salt and pepper. cover with water and bring to a boil. reduce heat to medium-low and cook for 1 1/2 hours.
• remove ham hock and cut meat into pieces. return meat to pot. stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. season to taste with salt and pepper. sprinkle shredded cheese over top, if desired. serve

Slow Cooker Beef Stroganoff I

Ingredients

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

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


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

Hoppin' John

Ingredients

• Servings: 6
• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain rice
• 1 cup shredded smoked cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large pan place the peas, ham hock, onion, red pepper, salt and pepper. cover with water and bring to a boil. reduce heat to medium-low and cook for 1 1/2 hours.
• remove ham hock and cut meat into pieces. return meat to pot. stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. season to taste with salt and pepper. sprinkle shredded cheese over top, if desired. serve

Southern Collard Greens

Ingredients

• Servings: 6
• 1 1/2 quarts water
• 1 1/2 pounds ham hocks
• 4 pounds collard greens, rinsed and trimmed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the water and the ham hock in a large pot with a tight-fitting lid. bring to a boil. lower the heat to very low and simmer covered for 30 minutes.
• add the collards and the hot pepper flakes the pot. simmer covered for about 2 hours, stirring occasionally.
• add the vegetable oil and simmer covered for 30 minutes.

Salsa Chicken Burrito Filling

Ingredients

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

Recipe

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


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

Pittsburgh Style Sandwich

Ingredients

• Servings: 1
• 10 strips frozen french fried potatoes
• 2 slices italian bread
• 5 slices deli cooked roast beef
• 2 slices provolone cheese
• 2 slices tomato
• 1/4 cup prepared coleslaw

Recipe

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


• preheat oven and prepare french fries according to package instructions.
• layer italian bread with roast beef, provolone cheese, tomato, coleslaw, and freshly cooked fries. serve immediately.

Garlic Prime Rib

Ingredients

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

Recipe

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

Ready Time: 1 hr 40 mins


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

Slow Cooker Beef Stroganoff I

Ingredients

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

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


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

rotisserie chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken
• 1 pinch salt
• 1/4 cup butter, melted
• 1 tablespoon salt
• 1 tablespoon paprika
• 1/4 tablespoon ground black pepper

Recipe

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

Ready Time: 1 hr 45 mins


• season the inside of the chicken with a pinch of salt. place the chicken a rotisserie and set the grill on high. cook for 10 minutes.
• during that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. turn the grill down to medium and baste the chicken with the butter mixture. close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees f (83 degrees c) when taken in the thigh with a meat thermometer.
• remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Grilled Chicken Quesadillas

Ingredients

• Servings: 6
• 2 pounds boneless, skinless chicken thighs
• adobo seasoning to taste
• 12 (10 inch) flour tortillas
• 1 1/2 cups shredded mexican cheese blend
• 1 onion, chopped
• 1 (6 ounce) can sliced black olives, drained
• 1 (7 ounce) can diced green chilies, drained

Recipe

Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• place the chicken on a plate, and sprinkle with adobo seasoning on both sides. let it marinate for 15 minutes.
• heat grill for medium-high heat.
• lightly oil the grill grate. place chicken on grill, and cook for 10 minutes per side, or until juices run clear. remove chicken from grill, and cut into bite-size pieces.
• place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. repeat with remaining ingredients. cut into wedges to serve.

Hoppin' John

Ingredients

• Servings: 6
• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain rice
• 1 cup shredded smoked cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large pan place the peas, ham hock, onion, red pepper, salt and pepper. cover with water and bring to a boil. reduce heat to medium-low and cook for 1 1/2 hours.
• remove ham hock and cut meat into pieces. return meat to pot. stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. season to taste with salt and pepper. sprinkle shredded cheese over top, if desired. serve

Salsa Chicken Burrito Filling

Ingredients

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

Recipe

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


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

Slow Cooker Beef Stroganoff I

Ingredients

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

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


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

rotisserie chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken
• 1 pinch salt
• 1/4 cup butter, melted
• 1 tablespoon salt
• 1 tablespoon paprika
• 1/4 tablespoon ground black pepper

Recipe

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

Ready Time: 1 hr 45 mins


• season the inside of the chicken with a pinch of salt. place the chicken a rotisserie and set the grill on high. cook for 10 minutes.
• during that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. turn the grill down to medium and baste the chicken with the butter mixture. close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees f (83 degrees c) when taken in the thigh with a meat thermometer.
• remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Grilled Chicken Quesadillas

Ingredients

• Servings: 6
• 2 pounds boneless, skinless chicken thighs
• adobo seasoning to taste
• 12 (10 inch) flour tortillas
• 1 1/2 cups shredded mexican cheese blend
• 1 onion, chopped
• 1 (6 ounce) can sliced black olives, drained
• 1 (7 ounce) can diced green chilies, drained

Recipe

Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• place the chicken on a plate, and sprinkle with adobo seasoning on both sides. let it marinate for 15 minutes.
• heat grill for medium-high heat.
• lightly oil the grill grate. place chicken on grill, and cook for 10 minutes per side, or until juices run clear. remove chicken from grill, and cut into bite-size pieces.
• place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. repeat with remaining ingredients. cut into wedges to serve.

Slow Cooker Beef Stroganoff I

Ingredients

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

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


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

spam®, cheese, and spinach muffins

Ingredients

• Servings: 12
• 1 (12 ounce) can fully cooked luncheon meat (such as spam®), chopped
• 1 1/2 cups whole wheat all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 1 cup milk
• 1 cup shredded cheddar cheese
• 6 tablespoons butter, melted
• 1/2 cup chopped fresh spinach
• 1 egg
• 1/4 cup chopped onion
• 5 basil leaves, chopped

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease 12 muffin cups.
• heat a skillet over medium heat; cook and stir luncheon meat until browned on all sides, about 5 minutes.
• whisk flour, baking powder, baking soda, salt, garlic powder, pepper, and paprika together in a bowl. mix luncheon meat, milk, cheddar cheese, butter, spinach, egg, onion, and basil together in a separate bowl; slowly stir into flour mixture just until batter is mixed. pour batter into muffin cups until each is 3/4-full.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 33 minutes.

applesauce meatballs

Ingredients

• Servings: 4
• 1 cup applesauce
• 1 egg
• 1 cup bread crumbs
• 1/2 teaspoon salt and pepper to taste
• 1 pound ground beef
• flour
• 1 tablespoon vegetable oil
• 4 carrots, peeled and thinly sliced
• 2 onions, thinly sliced
• 3 cups tomato juice

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine applesauce, egg, bread crumbs, and salt and pepper, with ground beef; mix until well blended. (this is best done by hand.) form mixture into medium-sized meatballs, and roll in flour.
• heat 1 teaspoon of oil in a large skillet over medium high or high heat. cook meatballs, turning occasionally, until evenly browned but not cooked through. transfer to a baking dish and set aside.
• in the same skillet, partially cook the carrots and onions over medium high heat. add tomato juice, season to taste with salt and pepper, and bring to a boil. reduce heat, and simmer for 5 minutes, then pour over meatballs.
• cook, covered, in the preheated oven for 45 minutes, or until carrots are tender and meatballs are cooked through. cook uncovered for 10 minutes before removing from the oven.

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.

rotisserie chicken

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken
• 1 pinch salt
• 1/4 cup butter, melted
• 1 tablespoon salt
• 1 tablespoon paprika
• 1/4 tablespoon ground black pepper

Recipe

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

Ready Time: 1 hr 45 mins


• season the inside of the chicken with a pinch of salt. place the chicken a rotisserie and set the grill on high. cook for 10 minutes.
• during that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. turn the grill down to medium and baste the chicken with the butter mixture. close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees f (83 degrees c) when taken in the thigh with a meat thermometer.
• remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Grilled Chicken Adobo

Ingredients

• Servings: 8
• 1 1/2 cups soy sauce
• 1 1/2 cups water
• 3/4 cup vinegar
• 3 tablespoons honey
• 1 1/2 tablespoons minced garlic
• 3 bay leaves
• 1/2 teaspoon black pepper
• 3 pounds skinless, boneless chicken thighs

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat an outdoor grill for high heat, and lightly oil grate.
• in a large pot, mix soy sauce, water, vinegar, honey, garlic, bay leaves, and pepper. bring the mixture to a boil, and place the chicken into the pot. reduce heat, cover, and cook 35 to 40 minutes.
• remove chicken, drain on paper towels, and set aside. discard bay leaves. return the mixture to a boil, and cook until reduced to about 1 1/2 cups.
• place chicken on the prepared grill, about 5 minutes on each side, until browned and crisp. serve with the remaining soy sauce mixture.

Johnny's Spice Rub

Ingredients

• Servings: 0.75
• 1 tablespoon garlic powder
• 2 tablespoons ground black pepper
• 1 tablespoon salt
• 1 tablespoon mustard powder
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 4 tablespoons ground paprika
• 1/2 teaspoon dried oregano

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and oregano. mix well and apply to meat.

Salsa Chicken Burrito Filling

Ingredients

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

Recipe

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


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

Hoppin' John

Ingredients

• Servings: 6
• 1 1/2 cups dry black-eyed peas
• 1 pound ham hocks
• 1 onion, chopped
• 1/2 teaspoon crushed red pepper flakes
• salt and pepper to taste
• 4 cups water
• 1 1/2 cups long-grain rice
• 1 cup shredded smoked cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• in a large pan place the peas, ham hock, onion, red pepper, salt and pepper. cover with water and bring to a boil. reduce heat to medium-low and cook for 1 1/2 hours.
• remove ham hock and cut meat into pieces. return meat to pot. stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. season to taste with salt and pepper. sprinkle shredded cheese over top, if desired. serve

crab crepes

Ingredients

• Servings: 8
• crepes:
• 2 cups flour
• 1 cup cold water
• 4 eggs
• 2 tablespoons melted butter
• 1/2 teaspoon salt
• filling:
• 4 tablespoons butter
• 1/2 cup chopped green onion
• 3/4 cup dry
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups fresh crabmeat, cooked and diced
• sauce:
• 4 tablespoons butter
• 6 tablespoons all-purpose flour
• 2 cups hot milk
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup heavy cream
• 2 egg yolks
• 1 cup grated swiss cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs 50 mins


• place flour, water, eggs, 2 tablespoons melted butter, and 1/2 teaspoon salt into a blender. cover and blend for 2 minutes. chill batter in refrigerator for two hours.
• heat an oiled, non-stick skillet over medium heat. pour in enough of the chilled batter to cover half of the skillet. tip and rotate the skillet until the batter covers the entire area. cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. turn the crepe over, and continue cooking until lightly golden on the other side. place the crepe a plate, and cover with a kitchen towel to keep moist. repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
• cook and stir green onions with 4 tablespoons butter in a skillet over medium-high heat until tender, 3 to 5 minutes. add , 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper; stir to combine. mix in crab.
• melt 4 tablespoons butter in a saucepan over medium-high heat. whisk in flour. add milk, 1/4 salt, and 1/4 teaspoon ground black pepper; bring to a boil for 1 minute. remove from heat.
• beat heavy cream and egg yolks together in a small bowl. gradually add egg mixture to butter-flour mixture, stirring constantly. fold in grated cheese to form a thick sauce.
• pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine.
• lay out one crepe on a flat surface. spoon 2 heaping spoonfuls of crab mixture at one end of the crepe, then roll crepe up around the filling. repeat with remaining crepes. top each with reserved cheese sauce and serve.

Southern Collard Greens

Ingredients

• Servings: 6
• 1 1/2 quarts water
• 1 1/2 pounds ham hocks
• 4 pounds collard greens, rinsed and trimmed
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/4 cup vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place the water and the ham hock in a large pot with a tight-fitting lid. bring to a boil. lower the heat to very low and simmer covered for 30 minutes.
• add the collards and the hot pepper flakes the pot. simmer covered for about 2 hours, stirring occasionally.
• add the vegetable oil and simmer covered for 30 minutes.

greek style garlic chicken breast

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 cup extra virgin olive oil
• 1 lemon, juiced
• 2 teaspoons crushed garlic
• 1 teaspoon salt
• 1 1/2 teaspoons black pepper
• 1/3 teaspoon paprika

Recipe

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


• cut 3 slits in each chicken breast to allow marinade to penetrate. in a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. place chicken in a large bowl, and pour marinade over. using your hands, work marinade into chicken. cover, and refrigerate overnight.
• preheat grill for medium heat, and lightly oil grate.
• cook chicken on grill until meat is no longer pink and juices run clear.

Garlic Prime Rib

Ingredients

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

Recipe

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

Ready Time: 1 hr 40 mins


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

Hugh's Dry Rub

Ingredients

• Servings: 2
• 1/2 cup paprika
• 3 tablespoons cayenne pepper
• 5 tablespoons freshly ground black pepper
• 6 tablespoons garlic powder
• 3 tablespoons onion powder
• 6 tablespoons salt
• 2 1/2 tablespoons dried oregano
• 2 1/2 tablespoons dried thyme

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a medium bowl, combine the paprika, cayenne pepper, ground black pepper, garlic powder, onion powder, salt, oregano, and thyme. mix well, and store in a cool, dry place in an airtight container.