quick cantonese sauce

Ingredients

• Servings: 1.5
• 5 tablespoons olive oil
• 2 onions, chopped
• 2 tomatoes, sliced
• 1 teaspoon minced fresh ginger root
• 1 teaspoon garlic, minced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 3 tablespoons soy sauce

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a bowl, stir together olive oil, onions, tomatoes, ginger root, and garlic. season with sugar, salt, and soy sauce.

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.

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.

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.

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.

duck confit

Ingredients

• Servings: 2
• 2 uncooked peking duck legs
• 1 tablespoon kosher salt
• 1 lemon, zested and thinly sliced
• 3 cloves garlic, crushed
• 1 tablespoon whole allspice berries
• 1 tablespoon juniper berries
• 2 sprigs fresh thyme
• 2 cups rendered duck fat

Recipe

• season the duck legs with kosher salt on both sides. place them in a large resealable bag. add the lemon zest and slices, garlic, allspice berries, juniper berries and fresh thyme. seal, and massage the duck legs through the bag until all of the ingredients are evenly dispersed. refrigerate for 24 hours to marinate.
• preheat the oven to 200 degrees f (93 degrees c).
• remove the duck legs from the marinade. rinse them off and pat dry. place the rest of the contents of the bag into the bottom of an oven safe dish just large enough to hold the legs in a single layer, preferably enameled cast iron or glass. arrange the duck legs skin side down in the dish. pour the duck fat into a small saucepan and warm over low heat until liquid. pour over the duck legs until they are completely covered. if the legs are not covered, you can top it off with some olive oil. as the legs cook, more fat will be rendered from the skin. cover the dish with a lid.
• bake for 6 to 7 hours in the preheated oven, until the meat pulls easily from the bone. remove the duck legs from the fat and place in a sealable container. you may leave the bones in or remove them. make sure there is room at the top of the container. strain all of the solids from the remaining fat and discard the solids. pour the fat over the duck in the container, covering completely. seal and allow to come to room temperature. once the jar is cool, place in the refrigerator and let the duck meat cure for 2 months. reserve any leftover duck fat for other uses.

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.

Broiled Lobster Tails

Ingredients

• Servings: 2
• 2 whole lobster tails
• 1/2 cup butter, melted
• 1/2 teaspoon ground paprika
• salt to taste
• ground white pepper, to taste
• 1 lemon - cut into wedges, for garnish

Recipe

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


• preheat the broiler.
• place lobster tails on a baking sheet. with a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
• broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. garnish with lemon wedges to serve.

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.

mincemeat spice cake

Ingredients

• Servings: 8
• 1/2 cup butter, softened, plus additional for preparing pan
• 1 1/2 cups pillsbury best® all purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup milk
• 1 cup crosse & blackwell® mincemeat filling & topping or crosse & blackwell® & mincemeat filling & topping
• 2 large eggs
• grated peel of 1 lemon
• topping:
• 1 cup crosse & blackwell® mincemeat filling & topping
• 1/4 cup sugar
• 1/4 cup rolled oats
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• heat oven to 350 degrees f. line bottom of springform cake pan with wax paper and butter the sides.
• place flour, baking powder, sugar and 1/2 cup butter in large bowl. stir in milk, mincemeat, eggs and lemon peel. mix on low speed of electric mixer 2 minutes or until thoroughly combined. pour into prepared pan.
• bake 30 minutes. while cake is baking, mix all topping ingredients in small bowl. remove cake from oven and spoon on topping. return cake to oven and bake an additional 30 minutes or until toothpick inserted in center comes out clean.

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.

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).

Chicken And Broccoli Braid

Ingredients

• Servings: 6
• 2 cups diced, cooked chicken meat
• 1 cup fresh broccoli, chopped
• 1/2 cup red bell pepper, chopped
• 1 clove crushed garlic
• 1 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 2 teaspoons dried dill weed
• 1/4 teaspoon salt
• 2 tablespoons slivered almonds
• 1/4 cup diced onion
• 2 (8 ounce) packages refrigerated crescent rolls
• 1 egg white, beaten

Recipe

Preparation Time: 20 mins Cook Time: 28 mins Ready Time: 48 mins


• preheat oven to 375 degrees f (190 degrees f).
• in a large bowl, toss together chicken, broccoli, red bell pepper, garlic, cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
• unroll crescent roll dough, and arrange flat on a medium baking sheet. pinch together perforations to form a single sheet of dough. using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. there should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. spread the chicken mixture along the center strip. fold the side strips over chicken mixture, alternating strips from each side. pinch or twist to seal.
• brush braided dough with the egg white. bake in the preheated oven 25 to 28 minutes, or until golden brown.

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.

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.

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).

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.

crab and swiss omelet

Ingredients

• Servings: 2
• 2 tablespoons butter
• 1/2 cup sliced fresh mushrooms
• 4 eggs, separated
• 2 tablespoons milk
• 1 cup cooked crabmeat
• 1 cup shredded swiss cheese

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• melt butter in a large nonstick skillet over medium-high heat. stir in mushrooms, and cook until tender, about 5 minutes. using a slotted spoon, transfer mushrooms to plate. remove skillet from heat.
• in a small bowl, beat egg yolks and milk to blend. in a separate bowl, beat egg whites with a dry beater until soft peaks form. fold yolk mixture into whites.
• return skillet to medium-high heat. when butter sizzles, pour egg mixture into skillet. sprinkle mushrooms and crab meat evenly over the top. cook until omelet begins to set, about 3 minutes. sprinkle with swiss cheese. using a large spatula, fold omelet over, forming semicircle. cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. slide omelet large plate.

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.

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.

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.

Leftover Turkey Cheesecake

Ingredients

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

Recipe

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


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

fantastic black bean chili

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound ground turkey
• 3 (15 ounce) cans black beans, undrained
• 1 (14.5 ounce) can crushed tomatoes
• 1 1/2 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 tablespoon dried basil leaves
• 1 tablespoon red vinegar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. add turkey and cook, stirring, until meat is brown. stir in beans, tomatoes, chili powder, oregano, basil and vinegar. reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

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.

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.

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).

apple sweet potatoes

Ingredients

• Servings: 4
• 3 pounds sweet potatoes, peeled and cubed
• 1 cup apple
• 1/2 teaspoon salt
• 1 tablespoon butter
• 1 pinch ground black pepper

Recipe

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


• combine the sweet potatoes, apple , and salt in a large pot over high heat. bring to a boil. reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
• mash potatoes together with the until smooth. stir in the butter, and season with pepper.

prime rib au jus with yorkshire pudding

Ingredients

• Servings: 6
• 1 (5 pound) bone-in beef rib roast
• 8 cloves garlic, quartered
• 3/4 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 cups eggs
• 2 cups milk
• 1 pinch salt
• 2 cups all-purpose flour
• 1/2 cup pan drippings from prime rib
• 1/2 cup white
• 2 cups beef stock

Recipe

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

Ready Time: 4 hrs 20 mins


• place the roast bone-side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. stuff each hole with a sliver of garlic. sprinkle with 3/4 teaspoon salt, and lots of black pepper. allow the roast to stand at room temperature for 2 hours. this will take the chill off and allow the meat to cook more evenly.
• meanwhile, beat together the eggs and milk with a pinch of salt until smooth. stir in flour until smooth. cover the yorkshire pudding batter, and place in the refrigerator.
• preheat oven to 450 degrees f (230 degrees c).
• cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees f (175 degrees c), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees f (60 degrees c), about 1 hour.
• when the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the yorkshire pudding. measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.
• place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees f (220 degrees c). let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. bake 20 to 25 minutes until the puddings have risen tall and are golden brown.
• while the yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. stir in the , and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. cook 10 minutes, then strain and serve with the roast and puddings.

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.

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).

Warm Crab Parmesan Dip

Ingredients

• Servings: 40
• 1 (4.5 ounce) can crabmeat, drained
• 1 (8 ounce) package cream cheese, softened
• 1 cup mayonnaise
• 1 1/2 cups grated parmesan cheese
• 1 cup sour cream
• 4 cloves garlic, peeled and crushed (or to taste)

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a small baking dish, mix the crabmeat, cream cheese, mayonnaise, parmesan cheese, sour cream and garlic.
• bake uncovered in the preheated oven until bubbly and lightly browned, about 45 minutes.

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.

glazed corned beef with lentils

Ingredients

• Servings: 8
• 2 quarts water
• 4 pounds corned beef brisket
• 1 large onion
• 1 large carrot
• 1 stalk celery
• 2 cloves garlic
• 1 tablespoon pickling spice
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground ginger
• 3 tablespoons dijon-style prepared mustard
• 1/4 cup honey
• 1/4 cup red chile sauce (optional)
• 2 cups dry lentils (optional)
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 4 hrs 20 mins


• tie pickling spice in a square of cheesecloth. in a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices. bring to a boil, reduce heat, and simmer for 3 hours.
• place a cooking rack in a shallow baking dish or pan. remove brisket from cooking liquid, and place fat side up on rack. reserve cooking liquid. mix together brown sugar, ginger, mustard, and honey. spoon glaze over meat.
• bake, uncovered, in a preheated oven at 350 degrees f (175 degrees c) for 30 to 40 minutes.
• meanwhile, prepare the lentils. in a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce. bring to a boil. add lentils, return to a boil, and reduce heat to simmer. continue cooking for 30 to 40 minutes, or until lentils are tender. sprinkle with parsley, and serve with brisket.