roast goose with gravy

Ingredients

• Servings: 10
• 1 (12 pound) fresh goose
• 3 onions
• 2 stalks celery
• 4 slices french bread
• 2 carrots
• 1 cup boiling water
• 1 cup dry white
• 1/4 cup tawny
• 1/3 cup all-purpose flour
• 3 cups chicken broth
• salt to taste
• ground black pepper to taste

Recipe

• discard loose fat from goose. remove neck, cut into large pieces, and reserve. rinse goose inside and out, and pat dry. pierce skin of goose all over, and season with salt and pepper.
• loosely pack neck cavity with enough bread to fill out cavity. fold neck skin under body, and fasten with a small skewer. quarter 1 onion and all the celery, and place inside the body cavity of the goose. tie legs together loosely with kitchen string, or insert legs through slit in lower skin flap. transfer goose, breast side up, to a rack set in a deep roasting pan.
• cut remaining 2 onions and carrots into 2 inch pieces. scatter onion and carrot pieces, neck pieces, and giblets in roasting pan. roast goose at 425 degrees c (220 degrees) in the middle of the oven for 30 minutes.
• reduce temperature to 325 degrees f (165 degrees c). carefully pour boiling water over goose; juices may splatter. continue roasting goose, skimming off fat and basting with pan juices using a metal bulb baster every 20 minutes. cook for 2 to 2 1/2 hours more, or until a meat thermometer inserted in fleshy part of thigh registers 175 degrees f (80 degrees c). when done, the juices should run clear when thigh is pierced with a skewer.
• transfer goose to a heated platter. remove skewer and discard string. keep goose warm, loosely covered with foil, until ready to serve.
• with a slotted spoon discard vegetables, neck pieces, and giblets from pan. spoon off fat from pan juices, and reserve. on top of stove, deglaze pan with white and over moderately high heat; scrape up brown bits. add chicken broth, and boil mixture until reduced by about half. in a 3-quart heavy saucepan, whisk together 1/4 cup reserved fat and flour; cook roux over moderately low heat, whisking to prevent lumps. whisk chicken broth mixture into the roux. bring gravy to a boil, whisking constantly. turn down heat. simmer gravy, whisking frequently, for 5 minutes or until thickened. season gravy with salt and pepper. transfer gravy to a heated sauceboat.

Smothered Mexican Lasagna

Ingredients

• Servings: 6
• 1 1/2 pounds ground turkey
• 1 bunch green onions, chopped
• 1 (1.25 ounce) package taco seasoning mix
• 2 cups water
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (4 ounce) can diced green chile peppers, undrained
• 1 (15 ounce) container ricotta cheese
• 2 eggs
• 8 (10 inch) flour tortillas
• 1 (8 ounce) container sour cream
• 1/4 cup salsa

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c). place ground turkey in a large, deep skillet. cook over medium high heat until evenly brown. stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. reduce heat to medium.
• in a medium bowl, mix together ricotta and eggs. place 2 tortillas in the bottom of a 9x13 inch pan. spread 1/4 of the ricotta mixture on tortillas. spoon 1/4 of the meat mixture over the cheese. repeat layers until all is used up.
• bake in preheated oven for 20 minutes, or until sauce is bubbly. in a small bowl, mix together sour cream and salsa. serve in a bowl on the side.

kids favorite meatloaf

Ingredients

• Servings: 8
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon prepared mustard
• 1 tablespoon worcestershire sauce
• 1 teaspoon salt
• 1 1/2 teaspoons onion powder
• 1/4 teaspoon garlic powder
• 1 egg
• 1 tablespoon milk
• 1/4 teaspoon ground black pepper
• 1 1/2 cups crispy wheat cereal squares
• 1 1/2 pounds ground beef

Recipe

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

Ready Time: 1 hr 40 mins


• in a large bowl, combine the ketchup, brown sugar and mustard and mix well. remove 4 tablespoons of this mixture and reserve for later for the top of the loaves. to the mixture in the bowl, add the worcestershire sauce, salt, onion, garlic, egg, milk and ground black pepper and mix together well.
• stir in the wheat cereal squares and let stand for 5 minutes. then break up the cereal squares and add the ground beef, mixing well. shape the mixture into the mini loaf pans you've decided to use.
• bake at 350 degrees f (175 degrees c) for 65 minutes. brush on reserved ketchup mixture and bake for 15 more minutes.

Split Pea Soup

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 10 hrs 30 mins


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

Gary's Turkey Burritos

Ingredients

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

Recipe

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


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

Angela's Awesome Enchiladas

Ingredients

• Servings: 5
• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place the chicken in a large pot and add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. shred chicken by placing two forks back to back and pulling meat apart. set the shredded chicken aside. meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• heat the butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. allow to simmer for 10 minutes. stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• preheat an oven to 350 degrees f (175 degrees c). stir 1 cup of the soup mixture into the skillet with the chicken mixture. spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• fill each tortilla with chicken mixture. sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. fold tortillas over the filling and place seam-side down in the prepared pan.
• pour enchilada sauce evenly over the enchiladas. cover with the remaining 1 1/2 cups of cheddar cheese. sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

rock salt encrusted prime rib

Ingredients

• Servings: 15
• 20 pounds standing rib roast (weight with bones), top fat trimmed
• 2 (1 ounce) packages dry onion soup mix
• 2 tablespoons freshly ground black pepper
• 8 cups rock salt
• 8 cups all-purpose flour
• 2 tablespoons crushed dried rosemary
• 2 cups water, or more if needed
• 1 (4 ounce) jar prepared horseradish, for serving
• 3 (1 ounce) packages au jus gravy mix, for serving

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 15 mins

Ready Time: 4 hrs 35 mins


• preheat oven to 450 degrees f (230 degrees c).
• rinse the roast and pat dry with paper towels. mix the onion soup mix and pepper together in a small bowl. rub the pepper mixture generously over all sides of the roast. place the roast on a clean, dry baking sheet, and rest 30 to 45 minutes.
• meanwhile, mix the rock salt, flour, rosemary together in a bowl. gradually pour in the water and mix by hand (wear gloves if desired) to make a thick, sticky batter or paste. add more water if necessary. spread the salt batter into the bottom of a roasting pan to make a layer 1/2 to 3/4 inch thick., reserving 1 to 2 cups. place the roast, bones facing down, in the middle of the batter in the pan. pull the batter up and around the roast to completely cover the meat. pat on extra batter if necessary. insert meat thermometer into the roast with its gauge positioned to be visible from the front of the oven (or use a regular meat thermometer).
• cook in preheated oven for 15 to 20 minutes. remove, and use remaining salt batter to patch any holes or breaks in the coating.
• meanwhile, prepare au jus according to package directions leaving out 1/4 cup water to boost flavor, and keep warm.
• return roast to the oven, and cook until internal temperature reaches 130 degrees f (54 degrees c), or to desired doneness. remove roast, and rest 20 to 30 minutes until internal temperature reaches 140 degrees f (60 degrees c). chip off the crust and discard and then slice to serve. serve garnished with horseradish and au jus.

easy pheasant casserole

Ingredients

• Servings: 6
• 1 (6 ounce) package dry bread stuffing mix
• 4 tablespoons butter, melted
• 1 1/2 cups hot water
• 1 (10.5 ounce) can chicken gravy
• 1 pound cooked pheasant, cubed
• 1 (16 ounce) package frozen mixed vegetables
• 1/4 teaspoon dried thyme

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine the seasoning packet from the stuffing mix with the butter and water. stir in the stuffing crumbs until all the liquid is absorbed.
• in a separate 2 quart casserole dish, combine the gravy, pheasant, vegetables and thyme. stir all together well , then spoon the stuffing mix over the top.
• bake at 350 degrees f (175 degrees c) for 45 minutes, or until hot and bubbly.

Smothered Mexican Lasagna

Ingredients

• Servings: 6
• 1 1/2 pounds ground turkey
• 1 bunch green onions, chopped
• 1 (1.25 ounce) package taco seasoning mix
• 2 cups water
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (4 ounce) can diced green chile peppers, undrained
• 1 (15 ounce) container ricotta cheese
• 2 eggs
• 8 (10 inch) flour tortillas
• 1 (8 ounce) container sour cream
• 1/4 cup salsa

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c). place ground turkey in a large, deep skillet. cook over medium high heat until evenly brown. stir in green onions, taco seasoning mix, water, diced tomatoes with juice, and green chiles with juice. reduce heat to medium.
• in a medium bowl, mix together ricotta and eggs. place 2 tortillas in the bottom of a 9x13 inch pan. spread 1/4 of the ricotta mixture on tortillas. spoon 1/4 of the meat mixture over the cheese. repeat layers until all is used up.
• bake in preheated oven for 20 minutes, or until sauce is bubbly. in a small bowl, mix together sour cream and salsa. serve in a bowl on the side.

tickety-tock bbq sauce

Ingredients

• Servings: 2
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup apple vinegar
• 1/4 cup ketchup
• 2 tablespoons stone ground horseradish mustard

Recipe

Preparation Time: 5 mins Cook Time: 1 min Ready Time: 6 mins


• in a saucepan, combine the barbeque sauce, vinegar, ketchup, and horseradish mustard. bring to a boil and cook for 1 minute. use with your favorite barbequed meat.

vegan chunky chili

Ingredients

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

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 16 hrs 20 mins


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

sue's taco salad

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1 (1 ounce) package taco seasoning mix
• 1/2 (14.5 ounce) package nacho-flavor tortilla chips
• 2 cups shredded cheddar cheese
• 1/2 (15 ounce) can kidney beans, drained
• 1/2 cup ranch-style salad dressing
• chopped tomato
• chopped lettuce
• chopped green onion

Recipe

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


• place ground beef in a large, deep skillet. cook over medium-high heat, stirring to crumble until well done; drain. stir in taco seasoning mix. set aside to cool.
• place chips into a large bowl, and crush into bite-size pieces. combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. pour dressing over all, and toss to coat.

tortellini soup i

Ingredients

• Servings: 10
• 1 pound italian sausage
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup dry red (optional)
• 8 ounces fresh tortellini pasta
• 1 cup sliced carrots
• 2 cups stewed tomatoes
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 8 ounces tomato sauce
• 1 1/2 cups sliced zucchini
• 2 green bell peppers, seeded and cubed
• 3 tablespoons chopped fresh parsley

Recipe

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

Ready Time: 1 hr 50 mins


• remove casings from sausage. brown sausage and cook until crumbly. remove meat from pot. reserve 1 tablespoon drippings.
• cook onion and garlic in the drippings until tender. add broth, water, , carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage. bring to a boil; reduce heat and simmer uncovered 30 minutes.
• add zucchini, green peppers, parsley, and tortellini. simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini. serve with fresh parmesan cheese sprinkled over the top.

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.

Angela's Awesome Enchiladas

Ingredients

• Servings: 5
• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place the chicken in a large pot and add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. shred chicken by placing two forks back to back and pulling meat apart. set the shredded chicken aside. meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• heat the butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. allow to simmer for 10 minutes. stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• preheat an oven to 350 degrees f (175 degrees c). stir 1 cup of the soup mixture into the skillet with the chicken mixture. spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• fill each tortilla with chicken mixture. sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. fold tortillas over the filling and place seam-side down in the prepared pan.
• pour enchilada sauce evenly over the enchiladas. cover with the remaining 1 1/2 cups of cheddar cheese. sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

easy french dip sandwiches

Ingredients

• Servings: 4
• 1 (10.5 ounce) can beef consomme
• 1 cup water
• 1 pound thinly sliced deli roast beef
• 8 slices provolone cheese
• 4 hoagie rolls, split lengthwise

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). open the hoagie rolls and lay out on a baking sheet.
• heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. place the roast beef in the broth and warm for 3 minutes. arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
• bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. serve the sandwiches with small bowls of the warm broth for dipping.

Gary's Turkey Burritos

Ingredients

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

Recipe

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


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

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.

vegan chunky chili

Ingredients

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

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 16 hrs 20 mins


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

vegan chunky chili

Ingredients

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

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 16 hrs 20 mins


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

Elaine's Sweet And Tangy Loose Beef Bbq

Ingredients

• Servings: 24
• 7 pounds boneless chuck roast
• 1 cup water
• 3 tablespoons white vinegar
• 4 tablespoons brown sugar
• 2 teaspoons dry mustard
• 4 tablespoons worcestershire sauce
• 3 cups ketchup
• 2 teaspoons salt
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 6 cloves garlic, minced

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• place the roast into a slow cooker along with the water. cover, and cook on low for 2 to 4 hours, or until beef can be easily shredded with a fork.
• shred the beef, removing fat as you go. remove 1/2 cup of the broth from the slow cooker, and reserve for later. add the vinegar, brown sugar, dry mustard, worcestershire sauce and ketchup. mix in the salt, pepper, cayenne, and garlic. stir so that the meat is well coated.
• cover, and continue to cook beef on low for an additional 4 to 6 hours. add the reserved broth only if necessary to maintain moisture. serve on toasted buns. the meat can be frozen for future use.

blackened prime rib

Ingredients

• Servings: 8
• 1/2 cup brown sugar
• 2 teaspoons ground cumin
• 2 tablespoons ground black pepper
• 2 tablespoons ground coriander
• 1/4 cup chili powder
• 2 tablespoons kosher salt
• 1/4 cup soy sauce
• 1/2 cup chili powder
• 3 tablespoons -style blackened seasoning
• 6 pounds prime rib roast, bone in
• 2 cups water

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 55 mins

Ready Time: 3 hrs 5 mins


• in a medium bowl, mix together the brown sugar, cumin, black pepper, coriander, 1/4 cup chili powder, kosher salt, and soy sauce. in a separate small bowl, mix together 1/2 cup chili powder and blackened seasoning. set aside.
• cut ribs from roast, and place in a roasting pan. they will act as a roasting rack. rub the meat all over with the soy sauce mixture. then rub and coat with the seasoning mixture. let marinate for at least one hour or wrap in plastic, and chill overnight.
• preheat the oven to 500 degrees f (260 degrees c).
• remove any plastic from roast, and place pan into the preheated oven. roast uncovered for 15 minutes in the preheated oven. pour water into the pan to produce moist heat. reduce oven temperature to 300 degrees f (150 degrees c), and continue roasting for 1 hour and 10 minutes, or until the internal temperature is at least 130-140 degrees f/55-60 degrees c) for medium rare, or (145-155 degrees f/63-68 degrees c) for medium . let the roast stand for 30 minutes before carving to let the juices return to the center.

Savory Rosemary Garlic Farfel Kugel

Ingredients

• Servings: 6
• 3 cups matzo farfel
• 2 cups boiling water
• 1 tablespoon olive oil
• 1 pound mushrooms, chopped
• 2 onions, chopped
• 1/2 teaspoon dried rosemary
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 6 eggs, beaten

Recipe

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

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• soak matzo farfel in boiling water in a bowl for 5 minutes; drain and transfer to a large bowl.
• heat olive oil in a large skillet over medium heat and cook and stir mushrooms, onions, rosemary, garlic, and salt until onions are soft and translucent, 5 to 8 minutes. stir mushroom mixture into moistened farfel and mix in beaten eggs. pour farfel mixture into prepared baking dish.
• bake in the preheated oven until set and top is lightly browned, about 1 hour.

Split Pea Soup

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 10 hrs 30 mins


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

Chicken Enchiladas Ii

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 1 cup shredded cheddar cheese, divided
• 6 (12 inch) flour tortillas
• 1/4 cup milk

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
• in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
• fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
• in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

bloody broken glass cupcakes

Ingredients

• Servings: 24
• 1 (18.25 ounce) package white cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 eggs
• 1 (16 ounce) can white frosting
• sugar glass:
• 2 cups water
• 1 cup light corn syrup
• 3 1/2 cups white 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 white frosting.
• make the sugar glass. mix 2 cups water, 1 cup corn syrup, white 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.

Lentil Chili

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup dry lentils
• 1 cup dry bulgur wheat
• 3 cups low fat, low sodium chicken broth
• 2 cups canned whole tomatoes, chopped
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• salt and pepper to taste

Recipe

• in a large pot over medium high heat, combine the oil, onion and garlic and saute for 5 minutes. stir in the lentils and bulgur wheat. add the broth, tomatoes, chili powder, cumin and salt and pepper to taste. bring to a boil, reduce heat to low and simmer for 30 minutes, or until lentils are tender.

italian meatballs

Ingredients

• Servings: 8
• 3 pounds lean ground beef
• 5 tablespoons ground oregano
• 5 tablespoons dried parsley, crushed
• 1 clove garlic, chopped
• 1 (1 ounce) package dry onion soup mix
• 2 cups italian-style dry bread crumbs
• 3 (28 ounce) jars spaghetti sauce

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 5 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 10x15 inch jelly-roll pan.
• in a large mixing bowl, combine ground beef, oregano, parsley and garlic. mix in onion soup mix and seasoned bread crumbs. mix thoroughly.
• using a 1 ounce scoop, scoop and shape the meat mixture into balls. place in the prepared pan and bake in a preheated oven for 1 hour or until meatballs are browned and cooked through.
• in a large pot over high heat, bring the spaghetti sauce to a boil and add cooked meatballs. reduce heat and simmer for 4 hours.

Maple-smoked Prime Rib

Ingredients

• Servings: 1
• 3 cups maple wood chips
• 1 (6 pound) three-rib standing rib roast, bones separated from the roast and tied in place
• coarse sea salt to taste
• coarsely ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 3 mins Ready Time: 1 hr 18 mins


• soak wood chips in water until fully moistened, at least 1 hour.
• preheat smoker to 225 degrees f (110 degrees c). place a drip pan beneath the rack where you will roast the meat.
• season roast generously with sea salt and black pepper to coat on all sides; rub seasoning into the meat and fat.
• put the roast into the preheated smoker above the drip pan with the fat cap facing upwards.
• add 2/3 cup of the soaked wood chips to your heat source according to your smoker's instruction manual.
• smoke the roast in the preheated smoker for 30 minutes. add half the remaining wood chips to the heat source. smoke another 30 minutes and add remainder of the wood chips. continue smoking roast until browned on the outside and red in the center, about 2 hours more. an instant-read thermometer inserted into the center should read 125 degrees f (49 degrees c).
• remove roast to a cutting board, cover loosely with aluminum foil, and rest beef for 30 minutes. carve into 1/2- to 1-inch slices.

Simply Sesame Asparagus

Ingredients

• Servings: 4
• 1 pound fresh asparagus, trimmed
• 1/4 cup sesame oil
• 1 tablespoon coarse salt

Recipe

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


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• toss asparagus and sesame oil together in a bowl until asparagus is completely coated. season with coarse salt.
• cook asparagus on the preheated grill, turning every 2 minutes, until browned and tender yet still crisp to the bite, about 8 minutes.

kids favorite meatloaf

Ingredients

• Servings: 8
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon prepared mustard
• 1 tablespoon worcestershire sauce
• 1 teaspoon salt
• 1 1/2 teaspoons onion powder
• 1/4 teaspoon garlic powder
• 1 egg
• 1 tablespoon milk
• 1/4 teaspoon ground black pepper
• 1 1/2 cups crispy wheat cereal squares
• 1 1/2 pounds ground beef

Recipe

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

Ready Time: 1 hr 40 mins


• in a large bowl, combine the ketchup, brown sugar and mustard and mix well. remove 4 tablespoons of this mixture and reserve for later for the top of the loaves. to the mixture in the bowl, add the worcestershire sauce, salt, onion, garlic, egg, milk and ground black pepper and mix together well.
• stir in the wheat cereal squares and let stand for 5 minutes. then break up the cereal squares and add the ground beef, mixing well. shape the mixture into the mini loaf pans you've decided to use.
• bake at 350 degrees f (175 degrees c) for 65 minutes. brush on reserved ketchup mixture and bake for 15 more minutes.

chef john's make-ahead turkey gravy

Ingredients

• Servings: 8
• 1 large onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 2 teaspoons vegetable oil
• 2 large turkey wings
• 2 tablespoons cold water
• 10 cups cold water
• 4 sprigs fresh thyme
• 2 cloves garlic (optional)
• 3 tablespoons butter
• 1/2 cup all-purpose flour
• salt and ground black pepper to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. place turkey wings on top of vegetables
• place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
• transfer turkey wings and vegetables to a large stockpot. place the roasting pan over a stovetop burner on medium heat. pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
• bring turkey wing mixture to a boil. reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. skim off turkey fat throughout the process and set aside 2 tablespoons.
• strain turkey stock and reserve 6 cups of stock; discard all the solids.
• heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. slowly pour in turkey stock, whisking continuously. increase heat to high and simmer until thick and warmed through, about 5 minutes. season with salt, black pepper, and cayenne pepper to taste.

chef john's make-ahead turkey gravy

Ingredients

• Servings: 8
• 1 large onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 2 teaspoons vegetable oil
• 2 large turkey wings
• 2 tablespoons cold water
• 10 cups cold water
• 4 sprigs fresh thyme
• 2 cloves garlic (optional)
• 3 tablespoons butter
• 1/2 cup all-purpose flour
• salt and ground black pepper to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. place turkey wings on top of vegetables
• place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
• transfer turkey wings and vegetables to a large stockpot. place the roasting pan over a stovetop burner on medium heat. pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
• bring turkey wing mixture to a boil. reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. skim off turkey fat throughout the process and set aside 2 tablespoons.
• strain turkey stock and reserve 6 cups of stock; discard all the solids.
• heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. slowly pour in turkey stock, whisking continuously. increase heat to high and simmer until thick and warmed through, about 5 minutes. season with salt, black pepper, and cayenne pepper to taste.

beef stew vi

Ingredients

• Servings: 10
• 2 pounds cubed beef stew meat
• 3 tablespoons vegetable oil
• 4 cubes beef bouillon, crumbled
• 4 cups water
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 3 large potatoes, peeled and cubed
• 4 carrots, cut into 1 inch pieces
• 4 stalks celery, cut into 1 inch pieces
• 1 large onion, chopped
• 2 teaspoons cornstarch
• 2 teaspoons cold water

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large pot or dutch oven, cook beef in oil over medium heat until brown. dissolve bouillon in water and pour into pot. stir in rosemary, parsley and pepper. bring to a boil, then reduce heat, cover and simmer 1 hour.
• stir potatoes, carrots, celery, and onion into the pot. dissolve cornstarch in 2 teaspoons cold water and stir into stew. cover and simmer 1 hour more.

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.)

easy french dip sandwiches

Ingredients

• Servings: 4
• 1 (10.5 ounce) can beef consomme
• 1 cup water
• 1 pound thinly sliced deli roast beef
• 8 slices provolone cheese
• 4 hoagie rolls, split lengthwise

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). open the hoagie rolls and lay out on a baking sheet.
• heat beef consomme and water in a medium saucepan over medium-high heat to make a rich beef broth. place the roast beef in the broth and warm for 3 minutes. arrange the meat on the hoagie rolls and top each roll with 2 slices of provolone.
• bake the sandwiches in the preheated oven for 5 minutes, or until the cheese just begins to melt. serve the sandwiches with small bowls of the warm broth for dipping.

Angela's Awesome Enchiladas

Ingredients

• Servings: 5
• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place the chicken in a large pot and add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. shred chicken by placing two forks back to back and pulling meat apart. set the shredded chicken aside. meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• heat the butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. allow to simmer for 10 minutes. stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• preheat an oven to 350 degrees f (175 degrees c). stir 1 cup of the soup mixture into the skillet with the chicken mixture. spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• fill each tortilla with chicken mixture. sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. fold tortillas over the filling and place seam-side down in the prepared pan.
• pour enchilada sauce evenly over the enchiladas. cover with the remaining 1 1/2 cups of cheddar cheese. sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Gary's Turkey Burritos

Ingredients

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

Recipe

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


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

Cream Cheese Pickles

Ingredients

• Servings: 8
• 8 kosher dill pickles, patted dry
• 2 (8 ounce) packages cream cheese, softened
• 2 1/2 ounces thin-sliced beef luncheon meat

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs


• spread or pat cream cheese around each pickle. wrap 2 sheets of meat around each pickle. refrigerate pickles overnight, slice before serving.

crab rangoon i

Ingredients

• Servings: 10
• 1 (14 ounce) package small won ton wrappers
• 2 (8 ounce) packages cream cheese, softened
• 1 teaspoon minced fresh ginger root
• 1/2 teaspoon chopped fresh cilantro
• 1/2 teaspoon dried parsley
• 3 tablespoons dark soy sauce
• 1 pound crabmeat, shredded
• 1 quart oil for frying

Recipe

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


• heat oil in a large heavy skillet or deep fryer to 360 degrees f (180 degrees c).
• in a small bowl, mix together cream cheese, soy sauce, ginger, garlic, parsley, cilantro and crabmeat.
• place 1/2 to 1 teaspoon of the cream cheese mixture into the center of each wonton wrapper. fold the won ton wrapper over the stuffing to make a triangle or a half moon, depending on the shape of the won ton wrappers you have purchased. moisten the edges with a little water, and seal. place prepared won tons under a slightly moist paper towel until ready for frying.
• add 3 or 4 wontons to the hot oil, and cook until golden brown, turning once. set aside on paper towels to drain. repeat until all wontons have been fried. serve hot.

beef stew vi

Ingredients

• Servings: 10
• 2 pounds cubed beef stew meat
• 3 tablespoons vegetable oil
• 4 cubes beef bouillon, crumbled
• 4 cups water
• 1 teaspoon dried rosemary
• 1 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 3 large potatoes, peeled and cubed
• 4 carrots, cut into 1 inch pieces
• 4 stalks celery, cut into 1 inch pieces
• 1 large onion, chopped
• 2 teaspoons cornstarch
• 2 teaspoons cold water

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large pot or dutch oven, cook beef in oil over medium heat until brown. dissolve bouillon in water and pour into pot. stir in rosemary, parsley and pepper. bring to a boil, then reduce heat, cover and simmer 1 hour.
• stir potatoes, carrots, celery, and onion into the pot. dissolve cornstarch in 2 teaspoons cold water and stir into stew. cover and simmer 1 hour more.

Sweet And Sour Chicken Ii

Ingredients

• Servings: 6
• 1 (20 ounce) can pineapple chunks, juice reserved
• 1/4 cup soy sauce
• 1/2 cup vinegar
• 3/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1 1/2 green bell peppers, diced
• 1 cup chopped celery
• 1 (8 ounce) can water chestnuts, drained and sliced
• 1 1/2 pounds cooked chicken meat, cut into strips

Recipe

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


• in a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. mix in flour, and stir until thickened.
• stir bell peppers, celery, and water chestnuts into the saucepan. mix in chicken. cook and stir until heated through. stir in the pineapple chunks before serving.

white cheese chicken lasagna

Ingredients

• Servings: 12
• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
• melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
• spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
• bake 35 to 40 minutes in the preheated oven.

vegan chunky chili

Ingredients

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

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 16 hrs 20 mins


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

white cheese chicken lasagna

Ingredients

• Servings: 12
• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
• melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
• spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
• bake 35 to 40 minutes in the preheated oven.

kids favorite meatloaf

Ingredients

• Servings: 8
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon prepared mustard
• 1 tablespoon worcestershire sauce
• 1 teaspoon salt
• 1 1/2 teaspoons onion powder
• 1/4 teaspoon garlic powder
• 1 egg
• 1 tablespoon milk
• 1/4 teaspoon ground black pepper
• 1 1/2 cups crispy wheat cereal squares
• 1 1/2 pounds ground beef

Recipe

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

Ready Time: 1 hr 40 mins


• in a large bowl, combine the ketchup, brown sugar and mustard and mix well. remove 4 tablespoons of this mixture and reserve for later for the top of the loaves. to the mixture in the bowl, add the worcestershire sauce, salt, onion, garlic, egg, milk and ground black pepper and mix together well.
• stir in the wheat cereal squares and let stand for 5 minutes. then break up the cereal squares and add the ground beef, mixing well. shape the mixture into the mini loaf pans you've decided to use.
• bake at 350 degrees f (175 degrees c) for 65 minutes. brush on reserved ketchup mixture and bake for 15 more minutes.

Chicken Encilantrada

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1/4 cup sliced onion
• 1 cup chopped fresh cilantro
• 1 (7 ounce) can green salsa
• 2 cups cooked, cubed or shredded chicken meat
• 1/2 cup chicken broth

Recipe

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


• heat oil in a medium saucepan over medium heat. add onion and saute until soft, then stir in cilantro. add tomatillo sauce (use fresh if desired) and season with salt and pepper to taste. reduce heat to low and simmer for 3 to 5 minutes.
• add cooked chicken and broth , mix all together and heat through (do not over-stir the chicken). serve hot.

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 herbed turkey breast

Ingredients

• Servings: 1
• 1 (5 pound) boneless turkey breast
• salt and ground black pepper to taste
• 5 sprigs fresh rosemary, divided
• 5 sprigs fresh thyme, divided
• 1 white onion, chopped - divided
• 1/2 cup butter, sliced into pats
• 2 cups chopped fresh celery leaves
• 1/2 (750 milliliter) bottle white , or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 30 mins


• rinse turkey breast and pat dry with paper towels; sprinkle with salt and black pepper. place 2 rosemary sprigs, 2 thyme sprigs, 1/4 cup chopped onion, and butter slices into turkey breast cavity.
• place celery leaves, remaining white onion, and remaining rosemary and thyme sprigs into a large slow cooker. lay turkey breast over vegetables and herbs with the top facing down. pour white into cooker and cover.
• cook on high until meat is tender and an instant-read meat thermometer inserted into the thickest part of the breast meat reads 170 degrees (75 degrees c), about 6 hours. let turkey breast rest for 15 minutes before slicing.

Mom's Authentic Kosher Cholent Recipe

Ingredients

• Servings: 8
• 3 onions, quartered
• 4 tablespoons vegetable oil
• 4 pounds chuck roast, cut into large chunks
• 1 cup dry kidney beans
• 1 cup dried pinto beans
• 1 cup pearl barley
• 5 large potatoes, peeled and cut into thirds
• boiling water to cover
• 2 (1 ounce) packages dry onion and mushroom soup mix
• 2 tablespoons garlic powder
• salt and pepper to taste

Recipe

Preparation Time: 40 mins Cook Time: 10 hrs

Ready Time: 10 hrs 40 mins


• in a large oven safe pot or roasting pan, saute onions in oil over medium heat.
• add meat, and brown well on all sides.
• mix in beans; stir continuously until the beans start to shrivel. stir in the barley. add potatoes, and add just enough boiling water to cover the meat and potatoes. mix in dry soup mix and garlic. season with salt and pepper. bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
• preheat oven to 200 degrees f (95 degrees c).
• cover pot tightly, and place in preheated oven. allow to cook overnight for at least 10 to 15 hours. check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. do not stir; stirring will break up the chunks of potatoes.

Jamaican Me Crazy Chili

Ingredients

• Servings: 12
• 1 1/2 pounds ground round
• 1 teaspoon olive oil
• 1 1/2 cups chopped onion
• 2 cloves garlic, crushed
• 2 1/2 cups chopped yellow bell pepper
• 1 tablespoon ground cumin
• 1 tablespoon hot paprika
• 1 tablespoon chile powder
• 2 teaspoons white sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 2 (14.5 ounce) cans stewed tomatoes
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can cannellini beans
• 1 (6 ounce) can tomato paste
• 2 tablespoons balsamic vinegar
• 1/3 cup chopped fresh cilantro

Recipe

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


• place ground round in a large, deep skillet. cook over medium high heat until evenly brown. drain and set aside.
• coat a large dutch oven with cooking spray, and place over medium-high heat. when pan is hot, cook the onion and garlic in olive oil until the onion is tender. add the yellow pepper, and cook until tender. season with cumin, paprika, chile powder, sugar, salt, and cloves. stir in the stewed tomatoes, kidney beans, black beans, and cannellini beans. pour in water to cover. bring to a boil, then stir in the meat and tomato paste. bring to a boil, and simmer for 30 minutes.
• remove from heat, stir in the vinegar and serve hot topped with fresh cilantro.

kids favorite meatloaf

Ingredients

• Servings: 8
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 teaspoon prepared mustard
• 1 tablespoon worcestershire sauce
• 1 teaspoon salt
• 1 1/2 teaspoons onion powder
• 1/4 teaspoon garlic powder
• 1 egg
• 1 tablespoon milk
• 1/4 teaspoon ground black pepper
• 1 1/2 cups crispy wheat cereal squares
• 1 1/2 pounds ground beef

Recipe

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

Ready Time: 1 hr 40 mins


• in a large bowl, combine the ketchup, brown sugar and mustard and mix well. remove 4 tablespoons of this mixture and reserve for later for the top of the loaves. to the mixture in the bowl, add the worcestershire sauce, salt, onion, garlic, egg, milk and ground black pepper and mix together well.
• stir in the wheat cereal squares and let stand for 5 minutes. then break up the cereal squares and add the ground beef, mixing well. shape the mixture into the mini loaf pans you've decided to use.
• bake at 350 degrees f (175 degrees c) for 65 minutes. brush on reserved ketchup mixture and bake for 15 more minutes.

Chicken Enchiladas Ii

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 1 cup shredded cheddar cheese, divided
• 6 (12 inch) flour tortillas
• 1/4 cup milk

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
• in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
• fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
• in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Split Pea Soup

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 10 hrs 30 mins


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

mom's fabulous chicken pot pie with biscuit crust

Ingredients

• Servings: 1
• 1/4 cup butter
• 1 small onion, chopped
• 3 celery ribs, chopped
• 3 carrots, chopped
• 2/3 cup frozen peas
• 3 tablespoons chopped fresh parsley
• 1/4 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 2 cups lower-sodium chicken broth
• 2/3 cup half-and-half cream
• salt and ground black pepper to taste
• 3 cups cooked chicken, cut into bite-size pieces
• 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as pillsbury grands®)
• 1 egg yolk, beaten
• 1 tablespoon water

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. season to taste with salt and black pepper, and mix in the chicken meat.
• transfer the chicken, vegetables, and sauce into a 2-quart baking dish. arrange biscuits on top of the filling. in a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. let rest 10 minutes before serving.

Garlic Crab Legs

Ingredients

• Servings: 8
• 3 1/2 pounds alaskan king crab legs with shell
• 6 ears fresh corn
• 1 1/2 cups butter
• 3 teaspoons minced garlic
• 1/8 teaspoon crushed red pepper flakes
• 1 teaspoon old bay seasoning tm, or to taste

Recipe

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


• in a very large stock pot, bring a large amount of water to boil. place crab legs and corn in the pot of boiling water. boil until the corn is tender, and the crab legs are opaque and flaky. the crab may finish cooking before the corn, check the corn and crab every 5 minutes to see if they are finished cooking. when finished cooking, drain well. cut a slit into each of the crab leg shells to make it easier for your guests to get to the meat.
• in a large saucepan, melt butter or margarine, garlic, red pepper, and old bay ™ seasoning. stir in the crab and corn, and saute them for 5 to 10 minutes.

carrots and lentils

Ingredients

• Servings: 4
• 3 tablespoons extra-virgin olive oil
• 1 onion, thinly sliced
• 1 clove garlic, minced
• 1 pound carrots, cut into thin half-rounds
• 1 tablespoon tomato paste
• 1/2 teaspoon ground chile pepper
• 1/4 teaspoon sea salt
• 3 cups water
• 1 cup lentils
• salt and freshly ground black pepper to taste
• 1/4 cup greek yogurt

Recipe

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


• heat oil in a large skillet over medium heat; cook and stir onion until lightly browned, 5 to 10 minutes. add garlic; cook and stir until fragrant, about 2 minutes. stir carrots, tomato paste, ground chile pepper, and sea salt into onion mixture; cook and stir until heated through, about 2 minutes. remove skillet from heat.
• combine water and lentils in a saucepan and bring to a boil. cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. season carrots and lentils with salt and pepper and cool to room temperature.
• serve carrots and lentils with a spoonful of greek yogurt.

chef john's make-ahead turkey gravy

Ingredients

• Servings: 8
• 1 large onion, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 2 teaspoons vegetable oil
• 2 large turkey wings
• 2 tablespoons cold water
• 10 cups cold water
• 4 sprigs fresh thyme
• 2 cloves garlic (optional)
• 3 tablespoons butter
• 1/2 cup all-purpose flour
• salt and ground black pepper to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. place turkey wings on top of vegetables
• place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
• transfer turkey wings and vegetables to a large stockpot. place the roasting pan over a stovetop burner on medium heat. pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
• bring turkey wing mixture to a boil. reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. skim off turkey fat throughout the process and set aside 2 tablespoons.
• strain turkey stock and reserve 6 cups of stock; discard all the solids.
• heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. slowly pour in turkey stock, whisking continuously. increase heat to high and simmer until thick and warmed through, about 5 minutes. season with salt, black pepper, and cayenne pepper to taste.