italian meat and spinach pie

Ingredients

• Servings: 1
• 1 recipe pastry for a 9-inch pie crust
• 1/2 pound ground beef
• 1/2 pound mild or hot turkey italian sausage, casings removed
• 1 clove garlic, minced
• 1 onion, chopped
• 3/4 cup chopped red bell pepper
• 10 ounces sliced fresh mushrooms
• 1 clove garlic, minced
• 1 (6 ounce) can tomato paste
• 1 1/4 cups water
• 1/2 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1 cup part-skim ricotta cheese
• 1 1/2 cups shredded mozzarella cheese, divided
• 1 cup chopped, seeded plum tomatoes
• 1 (6 ounce) can sliced black olives, drained

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 20 mins

Ready Time: 2 hrs 15 mins


• line a 9-inch pie pan with the pastry and press the edges of the crust with a fork to seal it to the pie dish. cover loosely with plastic wrap and refrigerate while you prepare the sauce.
• heat a large skillet over medium-high heat and stir in the ground beef, turkey sausage, and 1 clove of minced garlic. cook and stir until the meat is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. add the onion, red bell pepper, and mushrooms and cook, stirring frequently, until the onion is soft and translucent and the mushrooms have given off their liquid, about 5 minutes. add the remaining garlic and cook for 30 seconds.
• stir in the tomato paste, water, salt, basil, and oregano and bring the sauce to a boil. reduce the heat to low, cover, and simmer for 10 minutes. remove from heat and set aside.
• preheat an oven to 450 degrees f (230 degrees c).
• line the chilled pie crust with a double thickness of aluminum foil. bake for 9 minutes. remove the foil and continue baking until the bottom of the crust is set, about 7 more minutes (see editor's note for tips). remove from the oven and set aside. reduce the oven temperature to 350 degrees f (175 degrees c).
• combine the spinach, ricotta, and 1/2 cup mozzarella cheese. spoon the filling into the baked crust. top with the meat mixture. cover the edges of the pie crust with foil to prevent over-browning, place the pie on a baking sheet, and bake for 45 minutes.
• remove the pie from the oven. top the meat mixture with 1 cup of mozzarella cheese, chopped tomatoes, and sliced olives. return it to the oven and bake until the cheese is melted, about 10 minutes. let stand for 10 minutes before serving.

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.

Slovak Sauerkraut Christmas Soup

Ingredients

• Servings: 10
• 1 (32 ounce) package sauerkraut, chopped
• 2 1/2 quarts chicken broth
• 6 black peppercorns
• 4 bay leaves
• salt to taste
• 2 cups dried forest mushroom blend
• 3/4 pound hungarian style dry paprika sausage
• 3/4 pound smoked ham
• 3/4 cup chopped pitted prunes
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 tablespoons all-purpose flour
• 2 teaspoons sweet hungarian paprika
• 1 cup water
• 1 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• place the sauerkraut, chicken broth, peppercorns, bay leaves, salt and mushrooms into a large pot, and bring to a boil. add the sausage and whole piece of ham. let it simmer over medium heat for 1 1/2 hours. add the prunes after the first hour.
• remove the meat from the soup, and set aside. remove bay leaves, and discard.
• heat the oil in a large skillet over medium heat. add the onion, and fry until clear. sprinkle the flour and paprika over the onion; cook and stir for a minute. gradually stir in the water with a fork so that no lumps form. bring to a boil, and allow to thicken. pour into the soup pot. cube the sausage and ham, and stir into the soup. bring to a boil, and cook for another 10 minutes.
• to serve, ladle into bowls, and top with a dollop of sour cream.

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.

mock mincemeat pie

Ingredients

• Servings: 8
• 1 1/2 cups seedless raisins
• 4 granny smith apples - peeled, cored and sliced
• 1 tablespoon orange zest
• 1/3 cup orange juice
• 1/2 cup apple
• 3/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 2 soda crackers, finely crushed
• 1 pastry for a 9 inch double crust pie

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• stir the raisins, apples, orange zest, orange juice, and apple together in a pan. simmer over medium heat, stirring occasionally, until apples are very soft, about 20 minutes. stir in the sugar, cinnamon, cloves, and soda crackers until well blended. refrigerate until ready to use, or pour apple mixture into the prepared pie crust. top with the second crust. pinch and crimp edges to seal the crusts. pierce the top crust in several places with a fork.
• bake in preheated oven for 15 minutes. reduce oven temperature to 350 degrees f (175 degrees c), and bake until top is golden brown, about 30 minutes more. cool before serving.

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.

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: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• 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.

lemon pepper grilled chicken

Ingredients

• Servings: 5
• 1/4 cup lemon pepper
• 1 tablespoon dry mustard
• 1 tablespoon dried rosemary
• 5 skinless, boneless chicken breast halves
• 4 cloves garlic, crushed
• 4 tablespoons fresh lemon juice
• 3 cups dry

Recipe

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


• in a small bowl, mix lemon pepper, dry mustard and crushed dried rosemary.
• place chicken breast halves in a medium bowl. rub with garlic. introduce the lemon pepper mixture and rub it into the chicken. pour in lemon juice and dry . cover and refrigerate at least 3 hours before grilling.
• preheat an outdoor grill for high heat and lightly oil grate.
• cook marinated chicken breasts on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.

Meatball Cookies

Ingredients

• Servings: 5
• 3 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup chopped walnuts
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups sugar
• 3 eggs
• 1/2 cup butter
• 2 teaspoons vanilla extract
• 4 cups confectioners' sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 cup milk

Recipe

• preheat oven to 350 degrees f (180 degrees c). grease cookie sheets.
• cream the butter margarine or shortening, sugar, eggs and vanilla.
• in a separate bowl, stir the flour, 2/3 cup cocoa, baking powder, baking soda, salt and spices. add flour mixture to butter mixture. if too sticky add more flour, if too dry add a little milk. add nuts and mix with hands. must be of consistency to roll into little 1/2 - 1 inch balls.
• after you have cookie dough to handling consistency by adjusting it with either the flour or milk, roll into little balls, place on the cookie sheet and bake for about 10-12 minutes, cookie should be firm. do not overcook. remove from oven, let rest on the sheet for a few moments and remove to wax paper. when cool, frost with confectioner's sugar and cocoa glaze.
• to make glaze: combine 4 cups confectioner's sugar, 1/4 cup cocoa, add about 1/2 cup milk. consistency should be of a glaze. pour small amount of glaze over each cookie (about 1 tsp.). decorate with sprinkles while glaze is still wet.

pan seared salmon and scallops with macadamia-cilantro pesto

Ingredients

• Servings: 8
• 1/2 cup unsalted macadamia nut pieces
• 1 cup packed fresh cilantro leaves
• 1/2 cup chopped green onions
• 3 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1 lemon, zested and juiced
• 3/4 cup macadamia nut oil, or more as needed
• kosher salt to taste
• 4 tablespoons olive oil
• 8 (6 ounce) salmon fillets, with skin
• 16 large (u-10) scallops, tendon removed
• kosher salt to taste

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• prepare macadamia-cilantro pesto by placing macadamia nuts, cilantro, green onion, ginger, garlic, lemon juice, lemon zest, and macadamia nut oil into the bowl of a blender. puree until smooth, adding more oil if needed; season to taste with kosher salt.
• heat two very large skillets over medium-high heat with two tablespoons of oil each until smoking. season the salmon and scallops to taste with kosher salt. sear salmon fillets, meat-side down, until golden and crispy, about 5 minutes. flip over, and cook on the skin-side 5 minutes to desired doneness. place seared salmon serving plates, then sear the scallops until golden brown, 2 to 3 minutes per side.
• to serve, spoon some of the macadamia-cilantro pesto over the salmon, and garnish with two seared scallop pieces.

Grilled Chicken And Herbs

Ingredients

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

Recipe

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


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

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.)

baked whole pumpkin

Ingredients

• Servings: 6
• 1 medium sugar pumpkin
• 6 eggs
• 2 cups heavy whipping cream
• 1/2 cup packed brown sugar
• 1 tablespoon molasses
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon butter

Recipe

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

Ready Time: 1 hr 40 mins


• preheat the oven to 350 degrees f (175 degrees c).
• cut the lid off the pumpkin and remove the seeds.
• combine the eggs, whipping cream, brown sugar, molasses, nutmeg, cinnamon and ginger. pour mixture into the pumpkin shell and top with the butter. replace lid on pumpkin and place in a baking pan.
• bake for 1 to 1-1/2 hours or until mixture has set like a custard. allow to cool and serve right from the pumpkin at the table, scraping some of the meat from the pumpkin wall with each serving.

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.

Campfire Foil Packs

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast meat - cubed
• 2 onions, diced
• 1 (8 ounce) package sliced fresh mushrooms
• 1 yellow bell pepper, seeded and sliced into strips
• 1 red bell pepper, seeded and sliced into strips
• 4 cloves garlic, sliced
• 4 small potatoes, cubed
• 1/4 cup olive oil
• 1 lemon, juiced

Recipe

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


• in a large bowl, or a large zip-top bag, combine the chicken, onion, mushrooms, yellow pepper, red pepper, garlic, and potatoes. pour in the olive oil and lemon juice, then mix well.
• evenly divide the mixture between 4 large sheets of aluminum foil. top each with another sheet of foil, and roll up the edges tightly. wrap each packet again, securely in another sheet of foil to double wrap.
• cook in the hot coals of a campfire until the chicken is opaque and the potatoes are tender, around 40 minutes.

mock mincemeat pie

Ingredients

• Servings: 8
• 1 1/2 cups seedless raisins
• 4 granny smith apples - peeled, cored and sliced
• 1 tablespoon orange zest
• 1/3 cup orange juice
• 1/2 cup apple
• 3/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 2 soda crackers, finely crushed
• 1 pastry for a 9 inch double crust pie

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• stir the raisins, apples, orange zest, orange juice, and apple together in a pan. simmer over medium heat, stirring occasionally, until apples are very soft, about 20 minutes. stir in the sugar, cinnamon, cloves, and soda crackers until well blended. refrigerate until ready to use, or pour apple mixture into the prepared pie crust. top with the second crust. pinch and crimp edges to seal the crusts. pierce the top crust in several places with a fork.
• bake in preheated oven for 15 minutes. reduce oven temperature to 350 degrees f (175 degrees c), and bake until top is golden brown, about 30 minutes more. cool before serving.

deep-fried turkey

Ingredients

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

Recipe

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


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

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.)

bloody broken glass cupcakes

Ingredients

• Servings: 24
• 1 (18.25 ounce) package cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 (16 ounce) can frosting
• sugar glass:
• 2 cups water
• 1 cup light corn syrup
• 3 1/2 cups sugar
• 1/4 teaspoon cream of tartar
• edible blood:
• 1/2 cup light corn syrup
• 1 tablespoon cornstarch
• 1/4 cup water, or more as needed
• 15 drops red food coloring
• 3 drops blue food coloring

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). line 2, 12-cupcake tins with paper cupcake liners.
• blend cake mix, 1 cup water, vegetable oil, and eggs in a large bowl. beat with a mixer on low speed for 2 minutes. divide cake batter between lined cupcake tins.
• bake cupcakes in preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. cool completely. frost cupcakes with frosting.
• make the sugar glass. mix 2 cups water, 1 cup corn syrup, sugar, and cream of tartar in a large saucepan; bring to a boil. use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. the mixture will thicken as water evaporates. when sugar reaches 300 degrees, quickly pour a metal baking pan. cool until completely hardened. break into "shards" using a meat mallet.
• make the edible blood. mix together 1/2 cup corn syrup and cornstarch in a large bowl. slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. stir in the red and blue food coloring.
• stab each frosted cupcake with a few shards of broken sugar glass. drizzle on drops of "blood" to complete the effect.

ccryder's smoker rib rub

Ingredients

• Servings: 2
• 1/3 cup sea salt
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons hungarian paprika
• 3 tablespoons new mexico red chile powder
• 2 tablespoons ancho chile powder
• 2 tablespoons ground black pepper
• 2 teaspoons cayenne pepper
• 2 tablespoons crumbled dried thyme
• 1 tablespoon crushed dried rosemary
• 2 tablespoons ground cumin
• 1 tablespoon ground nutmeg
• 1 tablespoon ground allspice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, mix together the sea salt, sugar, brown sugar, garlic powder, onion powder, paprika, chili powder, black pepper, cayenne pepper, thyme, rosemary, cumin, nutmeg, and allspice. store at room temperature in an airtight container until ready to use.
• rub generously ribs or meat of your choice, cover and refrigerate overnight before smoking.

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.

Rosemary Garlic Rub

Ingredients

• Servings: 1
• 1 tablespoon ground black pepper
• 1 tablespoon kosher salt
• 3 tablespoons chopped fresh rosemary
• 1 tablespoon dried rosemary
• 8 cloves garlic, diced
• 1/3 cup olive oil

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. gradually stir in enough olive oil to form a thick paste. rub into desired meats before grilling.

pakistani meatballs with gravy (koftay)

Ingredients

• Servings: 6
• 1 1/4 pounds lean ground beef
• 2 onions, thinly sliced, divided
• 1 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cardamom
• 1 tablespoon vegetable oil
• 1 cup yogurt
• 1/2 cup dry lentils
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon crushed coriander seed
• 2 1/2 cups water
• crushed red pepper to taste
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• in a medium bowl, mix lean ground beef, half of the onions, chili powder, black pepper, cloves, cumin and cardamom. shape the mixture into approximately six 2 inch meatballs.
• in a large, heavy saucepan over medium heat, cook and stir the remaining onion in the vegetable oil until tender. mix in the yogurt, lentils, ginger paste, garlic paste, coriander seed, water, red pepper and salt. place the meatballs into the mixture. reduce heat to low and cook 30 minutes, until meatballs are evenly browned and lentils are tender.

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.)

rusty chicken thighs

Ingredients

• Servings: 8
• 1 clove garlic, sliced, or more to taste
• 2 teaspoons asian chile pepper sauce (such as sambal oelek), or more to taste
• 1 1/2 tablespoons maple syrup
• 2 tablespoons soy sauce
• 2 tablespoons mayonnaise
• 3 tablespoons rice vinegar
• salt and freshly ground black pepper to taste
• 2 pounds skinless, boneless chicken thighs
• 1 lime, cut into 8 wedges

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 3 hrs 40 mins


• mash garlic to a paste with a mortar and pestle. mix chile pepper sauce, maple syrup, soy sauce, mayonnaise, and rice vinegar into garlic until marinade is thoroughly combined.
• transfer chicken thighs to a large flat container (such as a baking dish) and pour marinade over chicken; stir until chicken is coated. cover dish with plastic wrap and refrigerate about 3 hours; if preferred, let stand about 30 minutes at room temperature. unwrap dish and sprinkle with salt.
• preheat charcoal grill to high heat.
• place chicken thighs the hot grill with smooth sides down. cook until chicken shows grill marks, about 3 minutes. turn chicken over and cook until other side shows grill marks, about 5 minutes. continue to cook, moving them occasionally and turning over every 2 minutes, until meat is no longer pink inside and the thighs are golden brown, 10 to 12 minutes.
• transfer chicken to a platter, let rest for 5 minutes, and serve garnished with lime wedges.

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.)

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

chipotle marinated grilled chicken

Ingredients

• Servings: 4
• marinade:
• 3 chipotle peppers in adobo sauce
• 2 garlic cloves
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground cumin
• 2 tablespoons lime juice
• 2 tablespoons worcestershire sauce
• 2 tablespoons honey
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• kosher salt to taste
• 4 skinless chicken drumsticks

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins


• place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, worcestershire sauce, honey, vinegar, and olive oil into a blender. puree until no pieces of garlic remain. pour 1/4 of the marinade into a small dish and set aside. rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. pour in the marinade, shake, and seal. marinade at least 2 hours in the refrigerator.
• preheat an outdoor grill for medium-high heat and lightly oil the grate. remove the chicken from the marinade and shake off excess. discard the remaining marinade.
• cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. an instant-read thermometer inserted near the bone should read at least 165 degrees f (74 degrees c). once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.

Garlic And Herb Marinade

Ingredients

• Servings: 1
• 1/3 cup water
• 1/3 cup vinegar
• 1/3 cup vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried italian-style seasoning
• 1 teaspoon poultry seasoning
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a medium bowl, combine the water, vinegar, oil, garlic, thyme, italian-style seasoning, poultry seasoning, rosemary, salt and ground black pepper. mix well and apply to your favorite meat.

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.

Meatballs With Raisins And Honey

Ingredients

• Servings: 6
• 1 3/4 pounds minced beef
• 5 onions, finely chopped
• 2 eggs
• salt and pepper to taste
• 1 slice bread, soaked in water and drained
• 3/4 cup oil for frying
• 3/4 cup raisins
• 3/4 cup water
• 1 tablespoon ground cinnamon
• 2 tablespoons honey

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in a medium bowl, mix together the meat, one onion, eggs, and bread. season with salt and pepper. form into small balls. heat 1/4 cup of oil in a skillet over medium-high heat. fry the meatballs until browned. remove from heat, and set aside.
• in a large saucepan, heat remaining 1/2 cup of oil. fry the remaining 4 onions until golden. carefully add the meatballs. mix in the raisins, cinnamon, honey, and water. bring to a boil, then reduce heat and simmer for about an hour. season with salt and pepper before serving.

Tangy Chicken Breasts

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 cup worcestershire sauce
• 1 cup vegetable oil
• 1 cup lemon juice
• 1 teaspoon garlic powder

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 8 hrs 30 mins


• place chicken in a single layer in a bowl or pan. mix together worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. cover. refrigerate for at least 6 hours.
• take chicken out of marinade, and place on broiler pan or grill. broil until done, approximately 7 minutes on each side.

Lobster And Chive Bisque

Ingredients

• Servings: 6
• 1 cup lobster meat
• 2 tablespoons minced onion
• 5 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 1 1/2 teaspoons salt
• 1 cup heavy whipping cream
• 3 tablespoons chopped fresh chives

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• in a medium size pot, saute lobster meat, onion and butter until onions are soft.
• stir flour into the pot. when all ingredients are well blended, add milk, salt and cream. cook over a low heat until soup has thickened.
• garnish soup with green onions before serving.

magic fruitcake

Ingredients

• Servings: 1
• 1 (9 ounce) package condensed mincemeat, crumbled
• 1/2 cup water
• 1 cup chopped pecans
• 1 cup candied mixed fruit peel, chopped
• 1 (14 ounce) can sweetened condensed milk
• 1 egg, beaten
• 3/4 cup all-purpose flour
• 1 tablespoon baking soda

Recipe

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

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan. line greased pan with parchment paper and coat paper with non-stick spray.
• in a saucepan, combine crumbled mincemeat and water. bring to a boil and cook, stirring, for 1 minute. remove from heat and allow to cool.
• stir in pecans, candied fruit, sweetened condensed milk, and egg. stir in flour and baking soda until just blended. pour into prepared pan.
• bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. allow to cool.

spinach, artichoke and crab wontons

Ingredients

• Servings: 40
• 1 cup mayonnaise
• 1 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 (6 ounce) can crabmeat
• 1 clove garlic, minced
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground pepper
• 1 (16 ounce) package wonton wrappers
• 1/2 cup diced green onion

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). mix mayonnaise, parmesan cheese, mozzarella cheese, artichoke hearts, spinach, crabmeat, garlic, onion powder, black pepper, and pepper in a bowl. set aside.
• place wonton wrappers into mini muffin tins and bake in the preheated oven until lightly golden, about 5 minutes. remove from oven and scoop about 1 teaspoon of the crab mixture into each wrapper. return to the oven and continue baking until wontons are golden brown and the filling is hot, about 5 minutes more. garnish with green onions and serve immediately.