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.
Ingredients
- Servings: 2
- 1 (1 1/2 pound) eggplant, halved lengthwise
- 1 tablespoon olive oil
- 1/2 pound bulk italian sausage
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried italian seasoning
- 1/8 teaspoon black pepper
- 2 tablespoons dry bread crumbs
- 2 cups spaghetti sauce, divided
- 1 cup mozzarella cheese, divided
- 1 egg, beaten
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr
Ready Time: 1 hr 15 mins
- preheat oven to 400 degrees f (200 degrees c).
- brush cut sides of eggplant with olive oil and place, cut-side up a baking sheet. roast in preheated oven for 30 minutes, then remove and allow to cool slightly.
- meanwhile, brown the italian sausage in a skillet over medium-high heat; drain off the grease. place into a mixing bowl, and season with garlic powder, italian seasoning, and pepper. stir in bread crumbs, 1/2 cup of spaghetti sauce, 1/2 cup of mozzarella cheese, and the beaten egg; mix well.
- once the roasted eggplant has cooled enough to handle, scoop out the flesh to within 1/2-inch of the skin to create a shell. roughly chop the eggplant meat, and fold into the sausage mixture. divide evenly among the two eggplant shells, and sprinkle with remaining mozzarella cheese.
- bake in preheated oven until the filling has set, and the cheese is bubbly and golden-brown, about 30 minutes. while the eggplant is baking, warm the remaining spaghetti sauce in a saucepan over medium-low heat to serve with the eggplant.
Ingredients
- Servings: 4
- 1 cup dry bread crumbs
- 1/4 cup grated parmesan cheese
- 2 teaspoons italian-style seasoning
- 1 cup milk
- 1 pound skinless, boneless turkey breast meat - cut into strips
- 1/4 cup olive oil
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- in shallow bowl, combine bread crumbs, parmesan cheese and italian seasoning. pour milk into another shallow bowl. dip turkey in milk, then in crumb mixture.
- heat olive oil in a large skillet over medium heat. cook turkey for 8 to 10 minutes or until golden brown, and juices run clear.
Ingredients
- Servings: 8
- 2 cups brown rice
- 4 cups water
- 1 1/2 pounds ground beef
- 2 tablespoons seasoning
- 1 onion, chopped
- 2 (15 ounce) cans black beans
- 1 (6 ounce) can chopped black olives, drained
- 1/4 cup red vinegar
- 3 sprigs fresh cilantro, chopped
- 1/4 teaspoon ground dried chipotle pepper (optional)
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- place rice and water in a saucepan over medium heat. bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until rice is tender.
- while the rice is cooking, brown the ground beef in a deep skillet or wok. season with seasoning. when meat is almost done, add the onion, and cook until the meat is browned and the onion is translucent. stir in the beans, olives, vinegar, and chipotle powder, if using. mix well, cover, and simmer for 20 minutes over medium-low heat. add the cilantro during the last 5 minutes of cooking. serve hot over or mixed with rice.
Ingredients
- Servings: 6
- 1 1/2 quarts water
- 1 1/2 pounds ham hocks
- 4 pounds collard greens, rinsed and trimmed
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup vegetable oil
- salt and pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 3 hrs
Ready Time: 3 hrs 10 mins
- place the water and the ham hock in a large pot with a tight-fitting lid. bring to a boil. lower the heat to very low and simmer covered for 30 minutes.
- add the collards and the hot pepper flakes the pot. simmer covered for about 2 hours, stirring occasionally.
- add the vegetable oil and simmer covered for 30 minutes.
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.
Ingredients
- Servings: 1
- 1 (10 pound) prime rib roast
- 10 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons dried thyme
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr 30 mins
Ready Time: 1 hr 40 mins
- place the roast in a roasting pan with the fatty side up. in a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
- preheat the oven to 500 degrees f (260 degrees c).
- bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees f (165 degrees c), and continue roasting for an additional 60 to 75 minutes. the internal temperature of the roast should be at 135 degrees f (57 degrees c) for medium rare.
- allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.
