Best Meat Recipes Blog: July 2016

Sunday, July 31, 2016

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:

Cook Time:

Ready Time:

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

Salsa Chicken Burrito Filling

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

grilled venison backstrap

Ingredients

Servings: 4
2 pounds venison backstrap, cut into 2-inch chunks
1 quart apple
1 1/2 pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice

Recipe

Preparation Time:

Cook Time:

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place chunks of venison into a shallow baking dish, and pour enough apple in to cover them. cover, and refrigerate for 2 hours. remove, and pat dry. discard apple , and return venison to the dish. pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
preheat an outdoor grill for high heat. charcoal is best, but if you must, use gas. remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. the bacon will kick up some flames, so be ready. grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. the slower, the better. dig in, and prepare to want more!

moroccan chicken

Ingredients

Servings: 4
1 pound skinless, boneless chicken breast meat - cubed
2 teaspoons salt
1 onion, chopped
2 cloves garlic, chopped
2 carrots, sliced
2 stalks celery, sliced
1 tablespoon minced fresh ginger root
1/2 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground turmeric
1 1/2 cups chicken broth
1 cup crushed tomatoes
1 cup canned chickpeas, drained
1 zucchini, sliced
1 tablespoon lemon juice

Recipe

Preparation Time:

Cook Time:

Ready Time:

season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. remove chicken from pan and set aside.
saute onion, garlic, carrots and celery in same pan. when tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. return chicken to pan, reduce heat to low and simmer for about 10 minutes.
add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. stir in lemon juice and serve.

beef or chicken marinade

Ingredients

Servings: 1.5
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons distilled white vinegar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground ginger
3/4 cup vegetable oil
2 green onions, chopped
1 teaspoon coarsely ground black pepper

Recipe

Preparation Time:

Ready Time:

in a large bowl, mix soy sauce, honey, distilled white vinegar, garlic powder, ground ginger, vegetable oil, green onions and black pepper. place desired meat in marinade. marinate in the refrigerator at least 4 hours before grilling.

Salsa Chicken Burrito Filling

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Chicken Enchiladas Ii

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

best ever meat loaf

Ingredients

Servings: 6
2 eggs
2/3 cup milk
2 teaspoons salt
1/4 teaspoon ground black pepper
3 slices bread, crumbled
1 1/2 pounds ground beef
1 onion, chopped
1 cup shredded cheddar cheese
1/2 cup shredded carrot
1/4 cup brown sugar
1/4 cup ketchup
1 tablespoon prepared yellow mustard

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
whisk eggs, milk, salt, and ground black pepper in a large bowl. add crumbled bread and stir until dissolved. mix ground beef, onion, cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. combine brown sugar, ketchup, and mustard in a small bowl; spread over meat mixture.
bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).

Angela's Awesome Enchiladas

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

hearty meatball sandwich

Ingredients

Servings: 6
1 1/2 pounds lean ground beef
1/3 cup italian seasoned bread crumbs
1/2 small onion, chopped
1 teaspoon salt
1/2 cup shredded mozzarella cheese, divided
1 tablespoon cracked black pepper
1 teaspoon garlic powder
1/2 cup marinara sauce
3 hoagie rolls, split lengthwise

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat the oven to 350 degrees f (175 degrees c).
in a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. form the mixture into a log, and place it into an 8x8 inch baking dish.
bake for 50 minutes in the preheated oven, or until the center is no longer pink. let stand for 5 minutes, then slice into 1/2 inch slices. place a few slices each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over.
wrap each sandwich with aluminum foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. let stand 15 minutes before eating. each sandwich serves 2.

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:

Cook Time:

Ready Time:

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.

sour cream marinated chicken i

Ingredients

Servings: 4
4 skinless, boneless chicken breast halves
2 teaspoons prepared mustard
1/4 teaspoon lemon juice
1 pinch ground black pepper
1/4 cup vinegar
1/2 cup sour cream
1/2 teaspoon celery salt
1/2 cup shredded cheddar cheese

Recipe

place chicken breasts in a 9x13 inch baking dish. combine the mustard, lemon and ground black pepper, mix together, and brush the mixture on the chicken until each breast is well coated.
in a small bowl, mix together the vinegar, sour cream and celery salt and whisk all together until creamy. pour this mixture over the coated chicken, covering the chicken as evenly as possible. set aside any remaining sour cream mixture. cover the chicken dish, put in the refrigerator and marinate for 6 to 8 hours.
to bake: preheat oven to 375 degrees f (190 degrees c). remove chicken to a clean 9x13 inch baking dish. cover and bake chicken in preheated oven for 45 minutes or so (depends on the size of the chicken breasts), until the chicken is well done and the juices run clear. while baking, brush occasionally with the remaining sour cream mixture. remove cover for the last 5 minutes of baking and sprinkle with cheddar cheese, if desired.
to grill: grill on an open grill until tender and well done, turning occasionally. when the chicken is almost done, brush on the remaining sour cream mixture until the chicken is well browned.
while chicken is still hot, sprinkle 1/2 cup of shredded cheddar cheese over the top and wait for about 1 minute for the cheese to melt; then serve.

Slow Cooker Kielbasa And

Ingredients

Servings: 8
2 pounds kielbasa sausage, cut into 1 inch pieces
1 (12 fluid ounce) can or bottle
1 (20 ounce) can sauerkraut, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker combine sausage, and sauerkraut. cook on low for 5 to 6 hours, until the meat is tender and plump.

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:

Cook Time:

Ready Time:

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.

best ever meat loaf

Ingredients

Servings: 6
2 eggs
2/3 cup milk
2 teaspoons salt
1/4 teaspoon ground black pepper
3 slices bread, crumbled
1 1/2 pounds ground beef
1 onion, chopped
1 cup shredded cheddar cheese
1/2 cup shredded carrot
1/4 cup brown sugar
1/4 cup ketchup
1 tablespoon prepared yellow mustard

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 350 degrees f (175 degrees c).
whisk eggs, milk, salt, and ground black pepper in a large bowl. add crumbled bread and stir until dissolved. mix ground beef, onion, cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. combine brown sugar, ketchup, and mustard in a small bowl; spread over meat mixture.
bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).

Angela's Awesome Enchiladas

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

beef stew vi

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

bok choy stir fry

Ingredients

Servings: 2
1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 teaspoon minced fresh ginger root
5 heads baby bok choy, ends trimmed and leaves separated
2 tablespoons water

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat olive oil in a large skillet over high heat. cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. stir bok choy into garlic mixture, add water, cover the skillet, and cook until bok choy wilts and is desired texture, about 2 minutes.

Zesty Garbanzo Beans With Pistachio Nuts

Ingredients

Servings: 4
2 (15.5 ounce) cans garbanzo beans, drained
1/4 cup corn oil
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 cup shelled pistachio nuts
2 teaspoons chopped fresh thyme leaves

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat oven to 400 degrees f (205 degrees c).
in a bowl, toss the garbanzo beans together with the oil, sea salt, cumin, black pepper, and cayenne pepper. transfer to a shallow casserole dish.
bake in the preheated oven, stirring occasionally, until garbanzo beans are golden and crisp, approximately 20 minutes. remove from the oven, stir in pistachios and thyme, and continue baking an additional 10 minutes, or until beans and pistachios are lightly crispy. serve immediately.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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.

easy french dip sandwiches

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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:

Cook Time:

Ready Time:

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:

Cook Time:

Ready Time:

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.

kids favorite meatloaf

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

mincemeat crumb bars

Ingredients

Servings: 4
2 1/2 cups all-purpose flour
2 1/2 cups quick cooking oats
1 1/2 cups packed brown sugar
1/4 teaspoon baking soda
1 1/2 cups butter
2 cups prepared mincemeat pie filling
1 teaspoon orange zest
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 tablespoon milk

Recipe

in large mixing bowl stir together: flour, oats, brown sugar and baking soda. melt butter or margarine over low heat and stir in until well blended. set aside 2 cups of this mixture.
distribute remaining oat mixture evenly into an ungreased 15 x 10 x 1 inch baking pan and pat down. bake this in a 350 degrees f (175 degrees c) oven for 12 minutes.
stir lemon or orange peel into mincemeat or fruit-pie filling. spread filling carefully over the hot baked crust. sprinkle the reserved oat mixture over the filling. pat oat mixture very gently filling.
bake for 20 to 25 minutes or until top is golden. cool pan on rack. drizzle with icing.:
to make icing: mix together 1 cup confectioners' sugar, 1/4 teaspoon vanilla, and 1 to 2 tablespoon milk. add milk a little at a time to obtain drizzling consistency.

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:

Cook Time:

Ready Time:

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.

Simple Deep Fried Turkey

Ingredients

Servings: 1
3 1/2 gallons peanut oil for frying
1 (10 pound) whole turkey, neck and giblets removed
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a large stockpot or turkey fryer to 350 degrees f (175 degrees c). make sure the fryer is located outdoors in a safe area, preferably on dirt or pavement, and far away from buildings, wooden decks, or other objects. keep a fire extinguisher handy, just in case.
ensure that the turkey is completely thawed. cut any extra skin away from the neck area and make sure neck hole is at least an inch in diameter. pat the bird completely dry with paper towels, then rub liberally with salt and pepper on both the outside and the inside. place the turkey into a drain basket, neck-side first.
working slowly and carefully, gently lower the basket into the hot oil to completely cover the turkey. maintain the temperature of the oil at 350 degrees f (175 degrees c), and cook turkey for 3 1/2 minutes per pound, about 35 minutes.
carefully remove basket from oil, and insert a meat thermometer into the thickest part of the thigh; the internal temperature must be 180 degrees f (80 degrees c). once the turkey is done, remove from the oil, and allow to rest for 15 minutes before slicing.

beef stew vi

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Slow Cooker Kielbasa And

Ingredients

Servings: 8
2 pounds kielbasa sausage, cut into 1 inch pieces
1 (12 fluid ounce) can or bottle
1 (20 ounce) can sauerkraut, drained

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a slow cooker combine sausage, and sauerkraut. cook on low for 5 to 6 hours, until the meat is tender and plump.

romanian grilled minced meat rolls

Ingredients

Servings: 4
2 pounds ground beef
8 ounces chopped suet
1/4 teaspoon baking soda
1/2 teaspoon caraway seeds
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon finely ground juniper berries
2 tablespoons water
3 tablespoons vegetable oil
2 tablespoons beef broth

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a medium bowl, mix together the ground beef, suet, baking soda, caraway seeds, garlic, salt, pepper and juniper berries using your hands. mix with your hands for about 15 minutes, adding a little bit of the water at a time. this part can be made a few hours ahead of time if you like.
preheat a grill for high heat. with wet hands form the meat into rolls about 3 inches long and 1 inch thick. brush lightly with oil.
grill the meat for 5 to 10 minutes, basting frequently with a mixture of beef broth and any remaining oil, until well done.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

easy french dip sandwiches

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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:

Cook Time:

Ready Time:

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.

white cheese chicken lasagna

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

he-man chicken

Ingredients

Servings: 3
3 large skinless, boneless chicken breast halves
bamboo skewers and wooden toothpicks, soaked in water
3 tablespoons prepared chili without beans, divided
3 tablespoons shredded pepperjack cheese, divided
1/2 pound applewood smoked bacon
1 cup sweet barbecue sauce (such as sticky fingers® carolina sweet), divided

Recipe

Preparation Time:

Cook Time:

Ready Time:

preheat an outdoor grill for medium heat and lightly oil the grate.
lay a chicken breast a work surface and place the palm of your hand down on the meat. with a sharp knife, carefully slice the chicken breast half horizontally, without cutting all the way through, and open up the sliced chicken breast like a book. repeat with the other two chicken breasts.
place each sliced, opened out chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch.
to stuff the chicken breasts, lay out a flattened breast and place a skewer on the meat, in the center. spoon about 1 tablespoon of chili over the skewer and top the chili with about a teaspoon of pepperjack cheese. roll the chicken breast around the skewer and secure with toothpicks. wrap each chicken roll with 2 slices of bacon and secure with toothpicks. pour about 1/2 cup of barbecue sauce into a bowl, and brush each roll with sauce. discard any leftover sauce.
cook on the preheated grill, turning often and spraying the grill with water occasionally to prevent flare-ups, until the chicken is no longer pink in the middle, the juices run clear, and the bacon is browned, about 15 minutes.
pour more barbecue sauce into a clean bowl and brush the rolls again before removing from the grill. let rest about 5 minutes before pulling out the toothpicks and skewers for 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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

easy french dip sandwiches

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

Gary's Turkey Burritos

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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.

kids favorite meatloaf

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

herbed beef in salt crust

Ingredients

Servings: 8
1/3 cup olive oil
1/4 cup minced onion
1 teaspoon garlic salt
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
3 pounds beef roast
3 pounds kosher salt
1 1/4 cups water

Recipe

combine oil, onion, garlic salt, basil, marjoram, thyme, and pepper in a heavy plastic bag; mix well. add roast; coat well with marinade. marinate in refrigerator 2 hours or overnight.
preheat oven to 350 degrees f (175 degrees c). line roasting pan with aluminum foil.
combine kosher salt and water to form a thick paste. pat 1 cup paste to a 1/2-inch thick rectangle in pan. pat roast dry with paper towels; insert meat thermometer. place roast on salt layer; pack remaining salt paste around meat to seal well. bake for 60 to 70 minutes, or until thermometer registers 140 degrees. (steam may cause crust to crack slightly.) remove from oven; let stand 10 minutes. remove and discard salt crust.

Saturday, July 30, 2016

beef stew vi

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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:

Cook Time:

Ready Time:

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.

special irish beef stew

Ingredients

Servings: 6
2 teaspoons vegetable oil
1 pound lean beef stew meat
2 tablespoons all-purpose flour
1 small onion, chopped
2 cups sliced fresh mushrooms
6 cloves garlic, minced
1 (6 ounce) can tomato paste
2 cups beef broth
1 (12 fluid ounce) can or bottle irish
4 cups sliced carrot
2 large potatoes, peeled and diced
1 tablespoon cornstarch
1 tablespoon cold water
1/4 cup chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

heat oil in a dutch oven or large pot over medium-high heat. coat beef cubes with flour, shaking off the excess. fry beef cubes until browned on all sides. remove from the pot. add the onion, mushrooms, and garlic to the pot, and cook stirring constantly until onion is tender, about 3 minutes.
return beef to the pot, and stir in tomato paste, beef broth, and . add potatoes and carrots, cover, and simmer over low heat for about 1 hour. mix together the cornstarch and cold water. stir into the stew, and simmer until thickened. sprinkle with parsley and serve.

White Chili Iii

Ingredients

Servings: 12
1 1/2 tablespoons butter
1 cup chopped onion
2 stalks celery, thinly sliced
4 cups cooked, chopped turkey meat
2 (15 ounce) cans cannellini beans, drained and rinsed
2 (14.5 ounce) cans chicken broth
1 (11 ounce) can white corn, drained
2 (4 ounce) cans chopped green chile peppers
4 teaspoons ground cumin
1/2 teaspoon hot pepper sauce, or to taste
1 cup shredded monterey jack cheese
2 tablespoons chopped fresh parsley

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large saucepan over medium heat, melt butter. add onion and celery; cook until the onion is translucent. put the turkey, beans, chicken broth, corn and green chilies into the pot. season with cumin and hot pepper sauce. cover and cook for 15 to 20 minutes.
ladle chili into bowls and garnish with shredded cheese and chopped parsley.

kids favorite meatloaf

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

beef stew vi

Ingredients

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

Recipe

Preparation Time:

Cook Time:

Ready Time:

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

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

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:

Cook Time:

Ready Time:

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.

lisa's jerk chicken

Ingredients

Servings: 8
1 cup orange juice
1 cup white vinegar
1/2 cup olive oil
1/2 cup soy sauce
1 lime, juiced
3 onions, chopped
6 scotch bonnet chiles, chopped (wear gloves)
8 cloves garlic, chopped
2 tablespoons white sugar
2 tablespoons dried thyme
2 tablespoons ground allspice
2 tablespoons salt
2 teaspoons ground black pepper
1 teaspoon ground cinnamon, or more to taste
1 teaspoon ground nutmeg, or more to taste
1 teaspoon ground ginger, or more to taste
3 pounds bone-in chicken breast halves with skin

Recipe

Preparation Time:

Cook Time:

Ready Time:

pour orange juice, vinegar, olive oil, soy sauce, and lime juice into a blender; add onions, scotch bonnet chiles, garlic, sugar, thyme, allspice, salt, black pepper, cinnamon, nutmeg, and ginger. pulse several times to mix ingredients, then blend until jerk marinade is pureed.
set 1/2 cup marinade aside in a small bowl and refrigerate. place chicken breasts into a large nonreactive bowl and pour remaining jerk sauce over chicken; stir to coat. refrigerate chicken in marinade 8 hours to overnight.
preheat grill for medium-low heat and lightly oil the grate.
remove chicken from marinade, discarding used marinade. cook chicken on the preheated grill until meat is no longer pink inside, the skin is browned, and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads at least 160 degrees f (70 degrees c), about 30 minutes. baste chicken with reserved 1/2 cup of marinade as it cooks, turning chicken occasionally.

Stuffed Turkey Legs

Ingredients

Servings: 4
4 turkey legs
1 cup olive oil
2 green bell peppers
1 large white onion
2 tablespoons salt
1 pinch ground black pepper
1 tablespoon dried oregano
2 tablespoons distilled white vinegar
5 slices bacon
2 tablespoons teriyaki sauce

Recipe

Preparation Time:

Cook Time:

Ready Time:

make numerous vertical slits in the turkey legs.
in a small bowl combine the olive oil with the salt, pepper, teriyaki, vinegar and oregano. thoroughly coat each turkey leg with the mixture.
cut onion, green pepper and bacon into small squares, approximately the same size as the slits you cut on the turkey legs. fill each slit with one piece of pepper, onion and bacon.
after the legs are stuffed, brown them in the oil mixture all around on medium-high. lower temperature to low and cover. cook for 45 minutes or until meat starts to separate from the bone. if the legs dry out when cooking, add a little water to the skillet and lower the temperature.

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:

Cook Time:

Ready Time:

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.

Barbecued Korean Ribs

Ingredients

Servings: 4
4 pounds beef short ribs, 2-1/2 inches long
2/3 cup kikkoman teriyaki marinade & sauce
1 tablespoon sesame seeds, toasted
1 teaspoon sugar
2 teaspoons hot pepper sauce
2 large cloves garlic, pressed

Recipe

score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise. place ribs in large plastic food storage bag.
combine teriyaki sauce, sesame seed, sugar, pepper sauce and garlic; pour over ribs. press air out of bag; close top securely. turn bag over several times to coat all pieces. refrigerate 4 hours, turning bag over occasionally.
remove ribs; discard marinade.
grill or broil 4 inches from hot coals or heat source 15 to 18 minutes, or until ribs are brown and crisp. turn ribs over occasionally.

zucchini mincemeat

Ingredients

Servings: 4
6 cups peeled, chopped zucchini
6 cups apples - peeled, cored and chopped
2 cups raisins
1 cup dried currants
1 cup distilled white vinegar
1 orange, juiced and zested
2 cups brown sugar
2 cups white sugar
1 1/2 tablespoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons dry bread crumbs, if needed (optional)
4 (1 pint) canning jars with lids and rings

Recipe

Preparation Time:

Cook Time:

Ready Time:

in a large pot over medium heat, stir together the zucchini, apples, raisins, currants, vinegar, orange juice, orange zest, brown sugar, white sugar, cinnamon, allspice, cloves, nutmeg, and salt. stir until the sugar has dissolved, and allow the mixture to boil. reduce heat to low, then simmer until thickened, 2 to 3 hours. for a thicker mincemeat, stir in the bread crumbs; simmer for 5 more minutes to absorb excess liquid.
sterilize the jars and lids in boiling water for at least 5 minutes. pack the mincemeat into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil over high heat, then carefully lower the jars into the pot using a holder. leave a 2 inch space between the jars. pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. bring the water to a full boil, cover the pot, and process for 10 minutes.
remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark place.

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:

Cook Time:

Ready Time:

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.