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.

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.

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.

Chinese Chicken Fried Rice Ii

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Recipe

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


• in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
• heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

slow cooker beef pot roast

Ingredients

• Servings: 8
• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 50 mins


• generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
• heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
• reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
• stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
• slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
• place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
• pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

s.o.b. (south of the border) casserole

Ingredients

• Servings: 4
• 1/2 pound ground turkey
• 1/4 cup chopped onion
• 1 (16 ounce) can stewed tomatoes, undrained
• 1 (.75 ounce) packet brown gravy mix
• 1 teaspoon chili powder, or to taste
• 1/2 cup frozen corn kernels
• 1/2 cup uncooked elbow macaroni
• 1 cup shredded lettuce
• 3 tablespoons sour cream
• 2 cups corn tortilla chips

Recipe

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


• bring a small saucepan of lightly salted water to a boil. add macaroni and cook until almost tender, about 6 minutes. drain and set aside.
• crumble the turkey in a large skillet set over medium heat. cook and stir until evenly brown; drain. add onion to browned turkey meat and cook until onion is tender, about 5 minutes. stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
• serve on a bed of tortilla chips topped with shredded lettuce and sour cream.

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.

bourbon pecan chicken

Ingredients

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

Recipe

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


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

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.

crab-stuffed lobster tail

Ingredients

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

Recipe

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


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

Charley's Slow Cooker Mexican Style Meat

Ingredients

• Servings: 12
• 1 (4 pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon garlic powder

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 50 mins


• trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
• transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
• cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

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.

mini orange mince pies

Ingredients

• Servings: 18
• 1 3/4 cups all-purpose flour
• 1/4 cup confectioners' sugar
• 2 teaspoons ground cinnamon
• 2/3 cup butter, softened
• 2 tablespoons grated orange zest
• 1/4 cup ice water
• 3/4 cup prepared mincemeat pie filling
• 1 egg, beaten
• 1/4 cup confectioners' sugar for dusting

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• sift together the flour, 1/4 cup confectioners' sugar, and cinnamon. use a pastry cutter or two forks to mix in the butter until mixture resembles fine bread crumbs. stir in the orange zest. sprinkle with ice water, and gather dough into a ball. roll out on a lightly floured surface to 1/4 inch thick. cut out approximately 18 (3 inch) diameter circles, and 18 (2 inch) circles, rerolling dough as needed.
• line muffin cups or tart tins using the 3 inch pastry circles. fill each pastry cup with about 1 tablespoon of mincemeat filling. top with 2 inch pastry circles, pinching circles together to seal the edges. brush the top of each pie with egg.
• bake pies in preheated oven until tops are golden brown, 15 to 20 minutes. cool slightly on wire racks. dust with 1/4 cup confectioners' sugar just before serving.

easy slow cooker french dip

Ingredients

• Servings: 9
• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed french onion soup
• 1 (12 fluid ounce) can or bottle
• 6 french rolls
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
• preheat oven to 350 degrees f (175 degrees c).
• split french rolls, and spread with butter. bake 10 minutes, or until heated through.
• slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

Easy A La King

Ingredients

• Servings: 4
• 3 cups cooked, diced chicken meat
• 1 (12 fluid ounce) can evaporated milk
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2/3 cup water
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 (4.5 ounce) cans mushrooms, drained
• 1 dash hot pepper sauce
• salt and pepper to taste

Recipe

• in a medium saucepan over medium heat, combine the chicken, milk, soup, water, spinach or broccoli, mushrooms, hot pepper sauce and salt and pepper to taste. cook, stirring, for about 10 to 15 minutes or until heated through. serve over cooked egg noodles, if desired.

Slow Cooker Beef Stew I

Ingredients

• Servings: 6
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Recipe

Preparation Time: 20 mins Cook Time: 12 hrs

Ready Time: 12 hrs 20 mins


• place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

Charley's Slow Cooker Mexican Style Meat

Ingredients

• Servings: 12
• 1 (4 pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon garlic powder

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 50 mins


• trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
• transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
• cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

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.

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.

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.

Chinese Chicken Fried Rice Ii

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Recipe

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


• in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
• heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

slow cooker beef pot roast

Ingredients

• Servings: 8
• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 50 mins


• generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
• heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
• reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
• stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
• slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
• place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
• pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

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.

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.

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.

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.

crab-stuffed lobster tail

Ingredients

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

Recipe

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


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

bourbon pecan chicken

Ingredients

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

Recipe

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


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

easy slow cooker french dip

Ingredients

• Servings: 9
• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed french onion soup
• 1 (12 fluid ounce) can or bottle
• 6 french rolls
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
• preheat oven to 350 degrees f (175 degrees c).
• split french rolls, and spread with butter. bake 10 minutes, or until heated through.
• slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

Slow Cooker Beef Stew I

Ingredients

• Servings: 6
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Recipe

Preparation Time: 20 mins Cook Time: 12 hrs

Ready Time: 12 hrs 20 mins


• place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

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.

Turkey Barley Soup

Ingredients

• Servings: 10
• stock:
• 2 tablespoons vegetable oil
• 3 pounds turkey bones
• 1 onion, quartered
• 1 stalk celery, coarsely chopped
• 1 carrot, coarsely chopped
• 16 cups water
• 2 sprigs fresh thyme
• soup:
• 2 1/2 cups water
• 1 cup barley
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 2 cloves garlic, minced
• 2 cups chopped cooked turkey
• 1/4 cup chopped fresh parsley
• 2 sprigs fresh thyme, leaves stripped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/2 lemon, juiced

Recipe

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

Ready Time: 3 hrs 50 mins


• heat vegetable oil in a large stockpot over medium-high heat. add turkey bones to hot oil; cook, turning occasionally, until browned, about 10 minutes. transfer bones to a bowl.
• cook and stir quartered onion, coarsely chopped celery, and coarsely chopped carrot in the hot oil in the same stockpot until fragrant, about 2 minutes. return turkey bones to stockpot and add 16 cups water and thyme sprigs. bring to a boil, skim off foam, reduce heat to medium-low, and simmer until liquid reduces to 10 cups, about 2 hours. strain stock into a large bowl and let stand for 15 minutes. spoon fat off top of stock.
• bring 2 1/2 cup water and barley to a boil in a saucepan. cover saucepan, reduce heat to low, and simmer until the barley is tender, 30 to 40 minutes.
• heat olive oil in a large stockpot over medium-high heat; cook and stir diced onion, sliced carrots, sliced celery, and garlic until slightly softened, about 5 minutes. add turkey stock to onion mixture and bring to a boil.
• mix turkey meat, barley, parsley, thyme leaves, salt, black pepper, and cayenne pepper into soup; reduce heat to medium-low and simmer for 20 minutes. stir lemon juice into soup.

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.

grilled bacon potatoes

Ingredients

• Servings: 4
• 4 baking potatoes, scrubbed
• 1 1/4 teaspoons salt
• 12 slices bacon
• 2 tablespoons olive oil for brushing
• 1 cup brown sugar
• 2 tablespoons freshly ground black pepper

Recipe

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


• preheat an outdoor grill for medium-high heat.
• make 4 cuts into each potato without going all of the way through so that each potato has been cut into 5 thick slices. place potatoes squares of aluminum foil. sprinkle 1/4 teaspoon of salt inside each potato, then wrap with 3 slices of bacon and secure with toothpicks if needed. brush the potatoes with olive oil, then sprinkle with brown sugar and black pepper. wrap the potatoes loosely in the aluminum foil.
• grill potatoes until the bacon has crisped, and the potato is soft in the center, about 45 minutes depending on grill temperature.

Garlic Prime Rib

Ingredients

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

Recipe

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

Ready Time: 1 hr 40 mins


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

slow cooker beef pot roast

Ingredients

• Servings: 8
• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 50 mins


• generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
• heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
• reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
• stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
• slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
• place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
• pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

sauerbraten iii

Ingredients

• Servings: 6
• 3 pounds bottom round roast
• 1 cup red vinegar
• 1 cup water
• 2 tablespoons lemon juice
• 1 onion, thinly sliced
• 2 bay leaves
• 3 whole cloves
• 2 tablespoons salt
• 1/8 teaspoon ground black pepper
• 4 tablespoons vegetable oil
• 1 cup water
• 3 tablespoons all-purpose flour
• 1 tomato, cut into wedges

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• place meat in large, non-metal bowl. in separate bowl, combine red vinegar, 1 cup water, lemon juice, onion, bay leaves, cloves, salt and pepper. pour over meat. cover and refrigerate 48 hours.
• heat oil in dutch oven over medium-high heat. remove meat from marinade and brown in oil on all sides, 1 to 2 minutes a side. remove bay leaves and cloves from marinade. pour in 1 cup water and pour marinade into pan with meat. reduce heat to low, cover and simmer 3 hours, or until tender.
• remove meat from pan. increase heat and sprinkle flour, a little at a time, over juices, cooking until mixture thickens to form gravy. return meat to pan with tomato wedges, heat through and serve.

teriyaki marinade

Ingredients

• Servings: 3
• 1 cup soy sauce
• 1 1/4 cups water
• 1/2 cup brown sugar
• 1 pinch ground ginger
• 1 teaspoon minced garlic
• 1/4 cup minced onion
• 1/4 cup

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• combine soy sauce, water, brown sugar, ginger, garlic, onion and and stir well until sugar dissolves. use to marinate meat or veggies.

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.

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.

Charley's Slow Cooker Mexican Style Meat

Ingredients

• Servings: 12
• 1 (4 pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon garlic powder

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 50 mins


• trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
• transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
• cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

baked whole pumpkin

Ingredients

• Servings: 6
• 1 small 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

• 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 the butter. replace lid on pumpkin and place in a baking pan.
• bake at 350 degrees f (175 degrees c) for 1 to 1-1/2 hours or until mixture has set like a custard. 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.

pan fried swiss chard

Ingredients

• Servings: 2
• 4 slices bacon, chopped
• 2 tablespoons butter
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon garlic paste
• 1 bunch swiss chard, stems removed, leaves cut into 1-inch pieces
• salt and pepper to taste

Recipe

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


• heat a skillet over medium heat. place the chopped bacon in the skillet and cook until the fat separates from the meat. melt the butter in the skillet. stir in the lemon juice and garlic paste. add the swiss chard to the butter mixture. when the leaves begin to wilt, place a cover on the skillet and increase heat to medium-high. allow the chard to cook while covered for about 4 minutes. stir the chard leaves to coat with the butter mixture. season with salt and pepper.

halloween meatloaf

Ingredients

• Servings: 1
• 1 1/2 pounds ground beef
• 1 small onion, finely chopped
• 3/4 cup buttery round crackers, crushed
• 2/3 cup milk
• 1/2 cup finely shredded sharp cheddar cheese
• 2 eggs
• 1 tablespoon worcestershire sauce
• 1 teaspoon seasoned salt (such as morton® nature's seasons® seasoning blend), or to taste
• 1 hard-boiled egg, cut in half
• sauce:
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 2 tablespoons barbeque sauce (such as stubb's®)
• 5 cloves garlic, cut into small pieces

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil and grease the foil.
• mix ground beef, onion, crackers, milk, cheddar cheese, eggs, worcestershire sauce, and seasoned salt together in a bowl. transfer beef mixture to the prepared baking sheet and form into a skull-shape, leaving holes for "eye sockets" and a "mouth". place hard boiled egg halves into the "eye sockets", shaping the beef mixture around them to hold in place.
• mix ketchup, brown sugar, and barbeque sauce together in a bowl until sauce is smooth. spread 1/2 of the sauce the entire beef mixture, including the "eyes" and "mouth".
• bake in preheated oven until no longer pink in the center, about 50 to 60. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).
• arrange the garlic pieces in the mouth for the "teeth". brush the remaining sauce over the meatloaf or serve on the side.

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.

easy slow cooker french dip

Ingredients

• Servings: 9
• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed french onion soup
• 1 (12 fluid ounce) can or bottle
• 6 french rolls
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• trim excess fat from the rump roast, and place in a slow cooker. add the beef broth, onion soup and . cook on low setting for 7 hours.
• preheat oven to 350 degrees f (175 degrees c).
• split french rolls, and spread with butter. bake 10 minutes, or until heated through.
• slice the meat on the diagonal, and place on the rolls. serve the sauce for dipping.

Meatball Sub Casserole

Ingredients

• Servings: 8
• 1 (16 ounce) package frozen garlic bread
• 2 (24 ounce) jars spaghetti sauce
• 40 italian-style frozen meatballs
• 2 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 425 degrees f (220 degrees c).
• heat garlic bread with spread side up on a baking sheet in the preheated oven until warm and golden brown, 10 to 12 minutes. set aside to cool.
• reduce oven temperature to 350 degrees f (175 degrees c).
• bring spaghetti sauce to a boil in a large pot. place frozen meatballs into sauce. reduce heat to low and simmer until meatballs are heated through, about 20 minutes.
• tear garlic bread into bite-size pieces and spread into bottom of a 9x13-inch baking dish. pour spaghetti sauce and meatballs over garlic bread, coating bread with sauce and distributing meatballs evenly. spread mozzarella cheese over top in a layer, followed by a layer of parmesan cheese.
• bake casserole until cheese has melted, 20 to 25 minutes.

Slow Cooker Beef Stew I

Ingredients

• Servings: 6
• 2 pounds beef stew meat, cut into 1 inch cubes
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, minced
• 1 bay leaf
• 1 teaspoon paprika
• 1 teaspoon worcestershire sauce
• 1 onion, chopped
• 1 1/2 cups beef broth
• 3 potatoes, diced
• 4 carrots, sliced
• 1 stalk celery, chopped

Recipe

Preparation Time: 20 mins Cook Time: 12 hrs

Ready Time: 12 hrs 20 mins


• place meat in slow cooker. in a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. stir in the garlic, bay leaf, paprika, worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.

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.

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.

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.

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.

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.

Allie's Bil's Thanksgiving Or Celebration Ground Turkey Meatloaf

Ingredients

• Servings: 1
• 3 pounds ground turkey, or more to taste
• 1 (16 ounce) can whole berry cranberry sauce, divided
• 1 (14 ounce) package herb-seasoned stuffing mix (such as pepperidge farm®)
• 4 eggs, beaten

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix ground turkey, 2/3 of the cranberry sauce, stuffing mix, and eggs together in a bowl until well-combined. press turkey mixture into a loaf pan. spoon remaining cranberry sauce over the top.
• bake in the preheated oven until no longer pink in the center, about 1 hour. an instant-read thermometer inserted into the center should read at least 170 degrees f (75 degrees c).

Charley's Slow Cooker Mexican Style Meat

Ingredients

• Servings: 12
• 1 (4 pound) chuck roast
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 1/4 cups diced green chile pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cayenne pepper
• 1 (5 ounce) bottle hot pepper sauce
• 1 teaspoon garlic powder

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 50 mins


• trim the roast of any excess fat, and season with salt and pepper. heat olive oil in a large skillet over medium-high heat. place the beef in the hot skillet, and brown it quickly on all sides.
• transfer the roast to a slow cooker and top it with the chopped onion. season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. add enough water to cover 1/3 of the roast.
• cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker. reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
• transfer the roast to a bowl and shred it using two forks (reserve 2 cups of cooking liquid, if desired). serve in tacos or burritos (see cook's note).

slow cooker beef pot roast

Ingredients

• Servings: 8
• 1 (5 pound) bone-in beef pot roast
• salt and pepper to taste
• 1 tablespoon all-purpose flour, or as needed
• 2 tablespoons vegetable oil
• 8 ounces sliced mushrooms
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon butter
• 1 1/2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 2 1/2 cups chicken broth
• 3 medium carrots, cut into chunks
• 2 stalks celery, cut into chunks
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 30 mins

Ready Time: 6 hrs 50 mins


• generously season both sides of roast with salt and pepper. sprinkle flour over the top until well coated, and pat it into the meat. shake off any excess.
• heat vegetable oil in a large skillet over medium-high heat until hot. sear the roast on both sides for 5-6 minutes each, until well browned. remove from the skillet and set aside.
• reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
• stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. add garlic, stir for about a minute.
• stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. add tomato paste, and cook for another minute.
• slowly add chicken stock, stir to combine, and return to a simmer. remove skillet from the heat.
• place carrots and celery in the slow cooker. place roast over the vegetables and pour in any accumulated juices. add rosemary and thyme.
• pour onion and mushroom mixture over the top of the roast. cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
• skim off any fat from the surface and remove the bones. season with salt and pepper to taste.

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.

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.

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.

Holiday Crabmeat Ball

Ingredients

• Servings: 25
• 2 pounds imitation crabmeat, flaked
• 2 (8 ounce) packages reduced-fat cream cheese
• 1 onion, diced
• 2 tablespoons prepared horseradish, or to taste
• 2 tablespoons worcestershire sauce
• 1 (12 ounce) jar cocktail sauce

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• pulse crabmeat in a food processor several times until minced. transfer crabmeat to a large bowl. blend cream cheese in food processor until creamy. add onion, horseradish, and worcestershire sauce to cream cheese; blend until smooth.
• stir cream cheese mixture into crab mixture until well-combined. for crab mixture into 2 to 3 balls, cover with plastic wrap, and refrigerate until firm and chilled, at least 1 hour. place crab balls on a platter and top with cocktail sauce.

Easy Leftover Thanksgiving Turkey Pot Pie

Ingredients

• Servings: 1
• 2 1/2 cups chopped cooked turkey
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (15.5 ounce) can whole kernel corn, drained
• 1 (14.5 ounce) can sliced carrots, drained
• 1 (15 ounce) can sliced white potatoes, drained and chopped
• 1/4 cup chicken stock
• salt and ground black pepper to taste
• 2 1/4 cups biscuit baking mix (such as bisquick®)
• 2/3 cup milk

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). grease an 9x11-inch baking dish.
• in a large bowl, gently mix together the cooked turkey, cream of chicken soup, corn, carrots, potatoes, and chicken stock until thoroughly combined. season to taste with salt and black pepper. transfer the mixture to the prepared baking dish. in a second bowl, mix the baking mix and milk to form a dough; roll the dough out to a 9x12-inch rectangle on a floured work surface. place the dough on top of the baking dish.
• bake in the preheated oven until the filling is bubbling and the biscuit dough topping is browned, about 25 minutes.