The Kitchen Cooking Recipes

VEGETABLE BEEF STEW

2011-02-04T15:09:00.000+07:00

* 4 ☍ lb Cross Cut ☍ Beef Shanks
* 8 ☍ cups Water
* 3 Cloves Garlic, finely chopped
* 1 Onion, (large) chopped
* 1 tsp Salt
* 1 ☍ tsp Black Pepper, ☍ fresh ground
* 1 ☍ Bay Leaf
* 1 Carrot, finely chopped
* 1 ☍ stalk Celery, broken into three pieces, with leaves
* 4 Beef Bouillon Cubes
* 3 cups Tomato Juice
* 1 tsp Thyme
* 8 Mushrooms, (medium)
* 5 Carrots, coarsely sliced
* 3 stalk Celery, chopped
* 2 ☍ Potatoes, one inch ☍ cubes
* 1 ☍ cup Peas, (☍ fresh or frozen)
* 1 ☍ cup Corn & ☍ Green Beans, (fresh or frozen)

Instructions
Brown ☍ beef in bottom of ☍ dutch oven over medium-high heat. Add water and bring to a boil. ☍ Skim foam. Add all remaining Group “A” ☍ ingredients,cover and bring to ☍ gentle boil. Cook for approximately three hours. Remove from heat. Strain liquid; discard all solids except the beef. Remove all ☍ lean meat from bones, cube and return to broth. Except for the potatoes, add all Group “B” ingredients and simmer for 20 minutes. Add the potatoes during the last 10 minutes. Skim ☍ excess fat before serving

CHERI'S FAMOUS CHICKEN SOUP

2011-01-05T06:01:00.000+07:00

2 cans of chicken large cans
1 can of broth or water and chicken bullion
1 can of peas
2 celery sticks
small package of carrots
1 onion
1 garlic clove
1 pack of egg noodles
kosher salt
pepper

in separate skillet put a small amount of olive oil or butter and cook your onions and garlic, until onions are fully cooked.
in dutch oven put the chicken, salt and pepper, broth and onion mixture. cook for about 14 minutes on medium heat, add water, probably about 1 to 1 1/2 cup, then add vegetables and cover until carrots and celery are tender. * those are chopped of course.
Ad a can of cream of chicken soup and add egg noodles. Amount as desired. It's lip smacking good.

DIRT CAKE

2010-12-29T04:38:00.000+07:00

large bag chocolate sandwich cookies
1 (8 oz.) package cream cheese
1/2 stick butter or margarine
2 cups milk
2 large boxes of vanilla instant pudding
1 (8 oz.) container non-dairy whipped topping
8 inch flower pot
Artificial flower (for decoration)

Directions:

1. Crush the cookies in a blender or food processor and set aside.

2. Cream together the butter and cream cheese.

3. In large bowl, mix the vanilla pudding and milk. Add cream cheese mixture and the non-dairy whipped topping. Beat together until thoroughly mixed.

4. Line the flower pot with foil. In the flower pot, layer the cookie mixture, then the pudding mixture, then the cookie mixture, ending with the cookie mixture (to resemble dirt).

BBQ RIBS

2010-12-29T04:34:00.000+07:00

* 2 1/2 pounds country style pork ribs
* 1 tablespoon garlic powder
* 1 teaspoon ground black pepper
* 2 tablespoons salt
* 1 cup barbeque sauce

Directions

1. Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).

CROCK POT RIBS

2010-12-29T04:28:00.000+07:00

s

* 8 meaty pork loin spareribs
* 1 tablespoon light olive oil
* 1 (14 ounce) can beef broth
* 1/2 cup ketchup
* 1/4 cup brown sugar
* 1/4 cup lemon juice
* 2 tablespoons vinegar
* 2 tablespoons Worcestershire sauce
* 2 tablespoons soy sauce
* 1/2 teaspoon crushed red pepper flakes
* 1 tablespoon seafood seasoning (such as Old Bay®)
* 1/4 cup dried minced onion
* 1/2 teaspoon ground nutmeg
* salt and black pepper to taste

Directions

1. Place the ribs into a large pot, and cover with lightly salted water. Bring the ribs to a boil, and boil for 45 minutes. Drain off the water and set the ribs aside.
2. Heat the olive oil in a large, heavy pot or Dutch oven over medium heat until the oil shimmers, and brown the ribs on all sides, about 10 minutes per side. Remove the ribs, and pour in the beef broth, ketchup, brown sugar, lemon juice, vinegar, Worcestershire sauce, soy sauce, red pepper flakes, seafood seasoning, dried onion, nutmeg, and salt and pepper. Stir the ingredients until the sauce has dissolved any brown bits of flavor from the bottom of the pan. Bring the sauce to a simmer over medium-low heat, and transfer the ribs back into the sauce.
3. Coat the ribs with sauce, cover the pan, and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.

PORK RIPS

2010-12-29T04:23:00.000+07:00

Ingredients

* 4 pounds pork spareribs, sawed in thirds across bones
* 2 tablespoons garlic powder, divided
* 1 tablespoon vegetable oil
* 1/2 cup Soy Sauce
* 1/4 cup dry sherry
* 2 tablespoons packed brown sugar

Directions

1. Cut ribs into 1-rib pieces and toss with 1 teaspoon garlic powder. Brown half of ribs in hot oil in Dutch oven over medium-high heat; remove. Brown remaining ribs. Drain fat from pan. Return ribs to pan; stir 1/3 cup water, less sodium soy sauce, sherry and brown sugar. Cover and simmer 1 hour, or until ribs are done, stirring occasionally.

PORK TENDERLOIN WITH TOMATO SAUCE

2010-12-29T04:17:00.000+07:00

Ingredients:

* 2 slices bacon
* 1 to 1 1/2 pounds pork tenderloin
* 1/3 cup chopped onion
* 1 tablespoon butter or margarine
* 1 can (8 ounces) tomato sauce
* 3 tablespoons chopped sweet pickle or sweet pickle relish
* 2 tablespoon vinegar
* 1 teaspoon dried parsley flakes
* 1 teaspoon sugar

Arrange bacon slices over pork tenderloin. Place tenderloin on rack in a shallow roasting pan. Tuck thin end of meat under. Roast, uncovered, at 350° for about 25 to 35 minutes, or until internal temperature is around 160°.

In a saucepan over medium-low heat, melt butter. Cook chopped onion in butter until tender; add tomato sauce, sweet pickle, vinegar, parsley flakes and sugar. Simmer, uncovered, for 10 minutes. Serve with roasted pork tenderloin.

THAI CHICKEN SOUP

2010-12-24T00:08:00.000+07:00

Ingredients 3/4 cup jasmine rice
olive or canola oil spray
1 tsp green curry paste
1 litre MAGGI Real Chicken Stock
200ml CARNATION Light & Creamy Evaporated Milk
1 tsp coconut essence
1-2 red chillies, deseeded and finely chopped
2 stems lemongrass, outer leaves removed, finely chopped
4 kaffir lime leaves, finely shredded
1 tsp minced ginger
500g chicken breast fillets, cut into thin strips
200g green beans, cut into 3cm lengths
1 red capsicum, deseeded and cut into thin strips
2 tsp honey
4 large or 6 small bread rolls
�� Serves: 4 – 6

Method:

Cook rice according to packet instructions. Spray a non-stick saucepan with
oil and cook curry paste over medium heat for 3 minutes, stirring
occasionally. Add the stock, milk, coconut essence, chillies, lemongrass,
lime leaves and ginger. Bring to the boil, then reduce heat to low, add
chicken and simmer for a further 5-10 minutes or until chicken is cooked
through. Add beans, capsicum, rice and honey and simmer for a further 5
minutes or until vegetables are tender. Serve with bread rolls, if desired.

CORN CHOWDER

2010-12-24T00:07:00.000+07:00

1 can (32 oz.) whole kernel corn, drained
3 medium potatoes, diced
1 onion, chopped
salt and pepper to taste
2 cups chicken broth
2 cups milk
1/4 cup butter

Combine corn, potatoes, onion, salt and pepper, and chicken broth in crockpot.

Cover; cook on LOW for 7-9 hours.

Depending on how chunky you like your chowder, puree half the batch in a blender or food processor, or puree all of it for a smooth, creamy soup. Then return mixture to crockpot and stir in milk and butter.

Increase heat to HIGH and cook for one more hour.

HAMBURGER CASSEROLE

2010-12-24T00:06:00.000+07:00

1 lb Ground beef
1 ts Onion powder
1 cn Chicken soup
1 ea Bag tatar tots
1 c Cheese, shredded, cheddar

Brown the ground beef and drain. Spread in bottom of
13 x 9 baking dish. Sprinkle onion over beef. Pour 1
can undiluted soup over the beef. Cover top with tatar
tots. Bake for one hour at 350 deg f. Sprinkle with
cheese and return to oven for 10 minutes.

MEATLOAF

2010-12-24T00:05:00.000+07:00

1 Beaten egg
1 (10 3/4oz) cheddar cheese
-soup
1/2 c Soft bread crumbs
1/2 c Dill pickle -- chopped
1/4 c Onion
1/4 ts Salt
1/8 ts Pepper
1 1/2 lb Hamburger

Preheat oven to 350. Combine egg, 1/3 c soup, bread crumbs, pickle,
onion, salt and pepper. Add hamburger. Mix well. Shape into loaf.
Place in shallow pan. Bake 1-1/4 hr.

Turn onto platter. Heat remaining soup. Pour over loaf to serve.

MEATLOAF

2010-12-24T00:04:00.000+07:00

2 pounds ground beef
1 cup soft bread crumbs (3 slices)
1 medium carrot, shredded
1 small onion, chopped
1/3 cup chopped celery
2 teaspoons minced fresh ginger root
1 egg, beaten
1/3 cup plus 1 tablespoon Kikkoman Stir-Fry Sauce, divided

Thoroughly combine beef, bread, carrot, onion, celery, ginger, egg and 1/3
cup stir-fry sauce. Press mixture firmly into 9-inch round microwave-safe
cake pan. Microwave on Medium-high (70%) 20 minutes, rotating pan once.

Brush top of meat mixture with remaining 1 Tbsp. stir-fry sauce; microwave
on Medium-high (70%) 8 minutes longer. Let meatloaf stand 5 minutes before
cutting into serving portions

MEXICAN MEATLOAF

2010-12-24T00:03:00.001+07:00

1-1/2 lbs. ground round (or ground beef) 1 med. onion diced
3/4 c. breadcrumbs 1 tsp. granulated garlic
2 tsp. Lawry's Seasoned Salt 2 eggs slightly beaten
1-8 oz. can tomato sauce 1 can Rotel "Extra Hot" diced tomatoes
w/chili's, drained.

Preparation

Mix all ingredients except for 1/2 of the tomato sauce and form into
a loaf pan. Top with the remaining tomato sauce. Bake at 350 for 45
minutes or until done. I also use 1 small drained can of mushrooms in
the loaf because my husband likes them in about everything but they
are not necessary. As soon as I remove the loaf from the oven, I
drain off any excess grease from the loaf pan to keep it from
reabsorbing into the loaf.

MEAT LOAF

2010-12-24T00:03:00.000+07:00

CRISCO No-Stick Cooking Spray
1 egg
1/2 cup Italian bread crumbs
1/3 cup milk
1 pound lean ground beef
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground pepper, divided
3 tablespoons* CRISCO Oil
1/2 pound mushrooms, rinsed, stems trimmed, and thinly sliced
1/2 medium red onion, peeled and thinly sliced
3/4 cup pizza sauce, plain
2 ounces pepperoni, salami, or your favorite pizza topping
(optional)
1 cup (4 ozs.) shredded mozzarella cheese, (optional)

Directions

Heat oven to 425�F. Spray 13 x 9 x 2-inch baking pan with Crisco No-
Stick Cooking Spray.
Place egg in medium bowl. Beat lightly. Add bread crumbs, milk, beef,
1/4 teaspoon salt and 1/4 teaspoon pepper. Mix well. Pat beef mixture
into bottom of sprayed pan.
Bake at 425�F for 20 minutes. While beef is baking, heat Crisco Oil
in large skillet on medium-high heat. Add mushrooms and onion.
Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon
pepper. Saute 4 minutes, or until mushrooms are cooked and onion is
soft. Remove pan from heat.
Remove beef from oven. Pour off any liquid from pan. Spread with
pizza sauce. Top with cooked vegetables and pepperoni or salami, if
used. Sprinkle with cheese. Return to oven. Bake 10 minutes, or until
cheese is melted. Serve immediately.

Note: Red or green bell peppers or broccoli flowerets can be used in
place of mushrooms and onion; diced ham or bologna can be used in
place of pepperoni or salami.

MEATLOAF AND POTATOES

2010-12-24T00:02:00.000+07:00

2 medium potatoes - peeled and cut into 1"
2 lbs of ground beef
1 large onion finely chopped
1-1/2 cups ketchup - divided
3/4 cup crushed butter flavored crackers (ie ritz)
2 eggs
2 teaspoons salt
1/3 cup firmly packed brown sugar
1/2 teaspoon prepared mustard

Place the potatoes in a slow cooker. In a large bowl, combine the
beef, onion, 3/4 cup ketchup, cracker crumbs, eggs and salt. Mix
weel. Place over the potatoes and pat down to form a loaf. In the
same bowl, combine the brown sugar, mustard and the remaining 3/4 cup
ketchup, mix well. Spread over top of loaf. Cook on low setting for
6 - 10 hours.

STUFFEDMEATLOAF

2010-12-24T00:01:00.000+07:00

Ingredients
2 lb. ground beef
2 eggs, divided
1/2 cup A.1. Original Steak Sauce, divided
1/2 cup chopped onion, divided
1 tsp. salt
1/4 tsp. ground black pepper
25 RITZ Crackers, finely rolled (about 1 cup crumbs)
1/2 cup chopped celery
1/4 cup PLANTERS Walnut Pieces
1 tsp. poultry seasoning
1/3 cup orange marmalade

Preparation
MIX meat, 1 egg, 1/4 cup steak sauce, 1/4 cup onion, salt and pepper
in large bowl. Shape mixture into 12x10-inch rectangle on wax paper.
Mix cracker crumbs, celery, walnut pieces, poultry seasoning,
remaining 1 egg and 1/4 cup onion in small bowl. Spread mixture over
meat to within 1-inch of edges; press in lightly. Roll up from short
edge as for jelly roll, removing wax paper. Seal ends and edges.
Place on 13x9-inch greased baking pan.

BAKE at 350F for 45 minutes.

HEAT remaining steak sauce and marmalade in small saucepan on low
heat until mixture simmers. Spoon over meatloaf. Bake an additional
15 minutes. Let stand 10 minutes before slicing.

MEATLOAF

2010-12-24T00:00:00.000+07:00

Brown Sugar Ketchup Glaze

1/2 cup ketchup
4 tablespoons brown sugar
4 teaspoons vinegar (any type)

Meat Loaf

2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
1/2 cup milk
1 lb ground chuck
1/2 lb ground pork
1/2 lb ground veal
2/3 cup crushed saltine crackers, about 16
1/3 cup minced parsley

For the glaze, mix all ingredients in small pan, set aside. For the meatloaf,
heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic;
saut� until softened, about 5 minutes. Set aside to cool. Mix eggs with salt,
pepper, thyme, mustard, Worcestershire sauce, and milk. Add to meat in large
bowl along with crackers, parsley and cooked onion and garlic. Mix with fork
until evenly blended and mixture doesn�t stick to the bowl. If it sticks add
milk. With wet hands, pat mixture into 9x5-inch loaf shape. Place in foil lined
baking pan for easy clean up. Brush with half the glaze. Bake until crisp,
about 1 hour. Cool at least 20 minutes and serve with the remaining glaze.

HORSERADISH STEAK

2010-12-23T23:57:00.000+07:00

Ingredients

* 1 1-poundbeef flank steak
* 3 tablespoonsDijon-style mustard
* 3 tablespoonslemon juice
* 4 1/2 teaspoonsreduced-sodium Worcestershire sauce
* 1/3 cupfat-free dairy sour cream or fat-free mayonnaise dressing or salad dressing
* 1 green onion, finely chopped
* 1 to 2 teaspoonsprepared horseradish

Directions

Trim fat from steak. Using a sharp knife, score steak by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Repeat on other side. Place steak in a plastic bag set in a shallow dish.

For marinade, in a small bowl combine 2 tablespoons of the mustard, the lemon juice, and Worcestershire sauce. Pour over steak; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.

For sauce, in a small bowl combine the remaining mustard, the sour cream, green onion, and horseradish. Cover and refrigerate. Remove from refrigerator about 30 minutes before ready to serve.

Drain steak, discarding marinade. Grill steak on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. (Allow 12 to 14 minutes for medium doneness.) [Or, broil on the unheated rack of a broiler pan 3 to 4 inches from the heat, turning once halfway through broiling.

BEEFY ITALIAN

2010-12-23T23:56:00.000+07:00

* 1 poundboneless beef round steak
* Nonstick cooking spray
* 2 cupssliced fresh mushrooms
* 1 cupchopped onion (1 large)
* 1 cupcoarsely chopped green sweet pepper
* 1/2 cupchopped celery (1 stalk)
* 2 cloves garlic, minced
* 1 14 1/2-ouncecan tomatoes, undrained and cut up
* 1/2 teaspoondried basil, crushed
* 1/4 teaspoondried oregano, crushed
* 1/4 teaspooncrushed red pepper (optional)
* 8 ouncesdried whole wheat or regular spaghetti
* 2 tablespoonsgrated Parmesan cheese (optional)

Directions

Trim fat from meat. Cut meat into 4 serving-size pieces. Lightly coat an unheated large skillet with cooking spray. Heat over medium heat. Add meat to skillet; cook each piece on both sides until brown. Remove meat from skillet.

Add mushrooms, onion, sweet pepper, celery, and garlic to the skillet. Cook until vegetables are nearly tender. Stir in undrained tomatoes, basil, oregano, and, if desired, crushed red pepper. Add meat to skillet, spooning vegetable mixture over the meat. Simmer, covered, about 1 1/4 hours or until meat is tender, stirring occasionally. Meanwhile, cook spaghetti according to package directions.

MEAT LASAGNA

2010-12-23T23:52:00.000+07:00

* 10 lasagna noodles (about 1/2 pound)
* 1 tablespoon salt
* 1 pound ricotta cheese
* 1/2 pound mozzarella cheese, thinly sliced Tomato-Meat Sauce (above)
* 1/2 cup freshly grated Parmesan cheese

Ingredients (tomato-meat sauce)

* 1 pound ground beef Chuck
* 1 medium yellow onion, peeled and chopped
* 1 (28-ounce) can crushed tomatoes
* 1 (6 ounce) can tomato paste
* 4 teaspoons salt
* 1 whole bay leaf
* 1/8 teaspoon ground hot red pepper (cayenne)
* 1/4 teaspoon dried leaf basil crumbled
* 1/4 teaspoon dried leaf oregano crumbed
* 2 cups water

Instructions
1. Tomato-Meat sauce: Brown beef in large, heavy nonstick skillet over moderately high heat breaking up large clumps, until no traces of red remains, about 5 minutes. Transfer to very large, deep heavy saucepan, add all remaining ingredients, and simmer, uncovered, over low heat, stirring occasionally, until flavors meld-about 1 1/2 hours. discard bay leaf. set sauce aside.

2. Lasagna: Preheat oven to 325 degrees

3. Cook noodles in large kettle of boiling water with 1 tablespoon salt until very tender, stirring frequently; rinse under cold running water and drain well.

4. to assemble: Arrange 5 wet noodles lengthwise in ungreased 11 3/4 x
7 1/2 x 1 3/4 inch banking dish, then top with half each of ricotta mozzarella, and sauce. Repeat layers. Sprinkle with Parmesan.

5. Bake, uncovered, until bubbly and tipped with brown-about 45 minutes.

VEGETABLE BEEF SOUP

2010-12-23T23:50:00.000+07:00

* 4 lb Cross Cut Beef Shanks
* 8 cups Water
* 3 Cloves Garlic, finely chopped
* 1 Onion, (large) chopped
* 1 tsp Salt
* 1 tsp Black Pepper, fresh ground
* 1 Bay Leaf
* 1 Carrot, finely chopped
* 1 stalk Celery, broken into three pieces, with leaves
* 4 Beef Bouillon Cubes
* 3 cups Tomato Juice
* 1 tsp Thyme
* 8 Mushrooms, (medium)
* 5 Carrots, coarsely sliced
* 3 stalk Celery, chopped
* 2 Potatoes, one inch cubes
* 1 cup Peas, (fresh or frozen)
* 1 cup Corn & Green Beans, (fresh or frozen)

Instructions
Brown beef in bottom of dutch oven over medium-high heat. Add water and bring to a boil. Skim foam. Add all remaining Group “A” ingredients,cover and bring to gentle boil. Cook for approximately three hours. Remove from heat. Strain liquid; discard all solids except the beef. Remove all lean meat from bones, cube and return to broth. Except for the potatoes, add all Group “B” ingredients and simmer for 20 minutes. Add the potatoes during the last 10 minutes. Skim excess fat before serving

TEXAS CHILI

2010-12-23T23:49:00.000+07:00

* 3 Tomatoes, med
* 1 large Burmuda Onion, finely chopped
* 1/4 tsp Oregano, dried, pref. Mexican
* 2 tsp Paprika
* 5 cloves Garlic, finely chopped
* 4 lb Beef shank, coarse grind
* 1 tbsp Lard, (or butter, or bacon drippings)
* 4 Scallions, in bunches, chopped
* 5 Bell peppers
* 5 Serrano chilies, fresh
* 1 lb Chorizo sausage, (or 1 lb Sausage, hot ,non-Italian )
* 4 cloves Garlic, medium, finely chopped
* 2 tsp Salt
* 4 tbsp Red chile, hot, ground
* 4 tbsp Red chile, mild, ground
* 3 tbsp Cumin seeds
* Beer
* Water

Instructions
1. Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef.

2. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, Serrano chilies, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned.

3. Place the cumin seeds in a 300′ oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours.

LEMON MARINATED STEAK

2010-12-23T23:44:00.000+07:00

1 2 lb. sirloin steak, cut 2
To 2 1/2" thick
1 ts Finely shredded lemon peel
1/2 c Lemon juice
1/3 c Cooking oil
2 tb Sliced green onion
4 ts Sugar
1 1/2 ts Salt
1 ts Worcestershire sauce
1 ts Prepared mustard
1/8 ts Pepper

Instructions

Score fat edges of steak.Place meat in a shallow baking dish.Combine remaining ingredients.Pour over steak.Cover;let stand 4 hours in the refrigerator or overnight,turning steak several times. Remove steak from marinade,reserving marinade.Pat excess moisture from steak with paper towels. Grill steak over medium-hot coals 17 to 20 minutes.Turn;cook 15 to 17 minutes more for medium-rare.Heat reserved marinade on grill. Remove steak to serving platter.Carve steak across the grain;spoon marinade over slices.Makes 6 servings.

AMERICAN CHILI

2010-12-23T23:41:00.000+07:00

* 2 pounds ground beef
* 1 medium onion, chopped fine
* 2 cloves garlic, minced or pressed
* 1 green pepper, chopped
* 3-4 Tablespoons chili powder, depending on how hot you like it!
* 2 Tablespoons flour
* 2 Tablespoons granulated sugar
* 2 teaspoons salt
* 1 teaspoon dried oregano
* 1 teaspoon cumin seeds
* 1 teaspoon ground coriander
* 1 can (about 28 ounces) diced tomatoes, undrained
* 1 cup water
* 1 square unsweetened chocolate
* 2 cans (15 ounces each) dark red kidney beans, drained and rinsed

Method

1. In a large pot over medium-high heat, crumble in the ground beef and stir to break it up. Add the onions, garlic and green pepper. Cook until the meat is browned. If there are a lot of drippings, you can drain that off. 2. Add all the spices (chili powder through coriander) and stir well. 3. Stir in the undrained tomatoes, water, and chocolate square. Bring to a boil, then turn down heat and let simmer for about 2 hours, stirring occasionally. Don't let it boil, just simmer. Add water, a little at a time, if it seems too thick. 4. Stir in the beans and heat until they are hot, about another 10 minutes, and serve! Top with oyster crackers, shredded cheddar cheese, sour cream or green onion, if desired.

MEAT PIES

2010-12-23T23:38:00.000+07:00

* 3/4 pound ground beef
* 3/4 pound bulk pork sausage
* 1 medium onion, chopped
* 1/3 cup chopped green onions
* 1 garlic clove, minced
* 2 tablespoons minced fresh parsley
* 1 tablespoon water
* 2 teaspoons all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 2 tubes (12 ounces each) buttermilk biscuits

Directions

* In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add onions and garlic; cook until tender. Stir in parsley, water, flour, baking powder, salt and pepper. Heat through. Cover and refrigerate for at least 1 hour.
* On a floured surface, pat 10 biscuits into 4-in. circles. Top each with about 1/3 cup of the meat mixture. Pat remaining biscuits into 5-in. circles and place over filling; seal edges with water. Press edges together with a fork dipped in flour; pierce the top.
* Place on an ungreased baking sheet. Bake at 375° for 12-14 minutes or until golden brown and filling is hot.

STUFFED POTATOES

2010-12-23T23:36:00.000+07:00

Ingredients

* 1/2 cup 4% cottage cheese
* 2 tablespoons shredded cheddar cheese
* 2 tablespoons chopped tomato
* 1 tablespoon chopped green pepper
* 1 tablespoon chopped green onion
* 1 hot baked potato

Directions

* Combine the first five ingredients. With a sharp knife, cut an X in the top of the potato; fluff pulp with a fork. Top with cottage cheese mixture. serve immediately. Yield: 1 serving.

PHILLY STEAK POTATOES

2010-12-23T23:34:00.000+07:00

Ingredients

* 4 large baking potatoes
* 1-1/2 cups frozen pepper strips
* 1 cup chopped onion
* 1/4 cup butter, cubed
* 1 pound sliced deli roast beef, cut into thin strips
* 1 cup (4 ounces) shredded Colby cheese
* 1/4 cup mayonnaise
* 3/4 teaspoon prepared horseradish

Directions

* Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once.
* Meanwhile, in a large skillet, cook peppers and onion in butter over medium heat until tender. Stir in roast beef; heat through. Cut an "X" in the top of each potato; fluff pulp with a fork. Spoon meat mixture into potatoes; sprinkle with cheese. Combine mayonnaise and horseradish; spoon over tops.

HAMBURGERS

2010-12-23T23:31:00.000+07:00

* 2 tablespoons finely chopped onion
* 2 tablespoons ketchup
* 1 garlic clove, minced
* 1 teaspoon sugar
* 1 teaspoon Worcestershire sauce
* 1 teaspoon steak sauce
* 1/4 teaspoon cider vinegar
* 1 pound ground beef
* 4 slices process American cheese
* 4 hamburger buns, split
* 8 cooked bacon strips
* Optional toppings: lettuce leaves and tomato and onion slices

Directions

* In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties.
* Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice. Yield: 4 servings.

Skillet Steak in Wild-Mushroom & Roasted Garlic Sauce

2010-12-23T23:28:00.000+07:00

16 cloves garlic, unpeeled
4 teaspoons olive oil
coarse salt and freshly ground black pepper
1 1/2 pounds top sirloin steaks, boneless, trimmed of fat
1/2 pound wild mushroom, (chanterelles, cremini and
2 tablespoons Scotch whiskey
1 cup defatted beef stock
2 teaspoons potato starch, or arrowroot, mixed with a little stock
2 teaspoons fresh thyme leaves

Preheat oven to 375 degrees F. Place garlic cloves on a large piece of aluminum foil, drizzle with 2 teaspoon olive oil and sprinkle with salt and pepper. Fold edges of foil over garlic and crimp to enclose completely. Place the foil packet in the center of the oven and roast for 30 minutes. Open the foil and roast for an additional 10 minutes, or until lightly brown and tender. Remove from the oven and let cool. Carefully peel garlic, keeping the cloves whole, and set aside. Dry steaks thoroughly on paper towels and set aside. In a large skillet, heat 1 teaspoon olive oil over medium-high heat. Add mushrooms and saute quickly until lightly browned. Season with salt and pepper. Transfer to a side dish and reserve. Add 1 more teaspoon olive oil to the skillet and when almost smoking, add the steaks without crowding the pan. Sear steaks quickly on each side until nicely browned. Season with salt and pepper, reduce heat and continue to cook, covered, for 3 1/2 minutes per side for medium rare. Remove steaks to a side dish and keep warm. Discard all fat from skillet, add Scotch and reduce to a glaze. Add stock, bring to a boil and reduce by a third. Whisk in just enough potato starch mixture to coat a spoon. Add the mushrooms, garlic and thyme and just heat through. Taste and correct the seasoning, adding a generous grinding of black pepper. Slice each steak crosswise into thin slices and place on 6 individual warm serving plates in a decorative overlapping pattern. Spoon sauce onto plate beside the steak and serve

ROAST BEEF

2010-12-23T23:27:00.000+07:00

1 1/2 pounds top round, roast
1/2 cup dry red wine
2 tablespoons hoisin sauce
2 cloves garlic, minced or pressed
1/2 teaspoon ground coriander
2 1/4 cups beef broth
1 1/2 cups couscous
1 frozen tiny peas, thawed
1/4 cup sliced green onions

Place beef in an 8- by 12-inch roasting pan. In a small bowl, mix wine, hoisin sauce, garlic, and coriander; brush evenly over beef. Roast in a 425 degree oven until a meat thermometer inserted in thickest part of roast registers 135 degrees for rare (about 35 minutes; after 25 minutes, check temperature every 5 minutes). During roasting, brush beef 4 times with wine mixture. If pan drippings begin to burn, add 4 to 6 tablespoons water to pan and stir to loosen browned bits. Transfer beef to a board and cover loosely. Combine any remaining wine mixture and all the pan juices, then measure; add enough broth to make 2 1/2 cups total. Pour broth mixture into roasting pan; bring to a boil stirring to loosen browned bits. Add couscous; return to a boil, stirring. Remove pan from heat, cover tightly with foil, and let stand until liquid is absorbed (about 5 minutes). Stir in peas, onions, and any juices that have accumulated around beef.

GRILLED SIRLOIN WITH CITRIS SALSA

2010-12-23T23:25:00.000+07:00

1 1/2 pounds lean boneless top sirloin
1/2 cup low-sodium soy sauce
1/4 cup chopped green onion
2 tablespoons dark brown sugar
3 tablespoons fresh lime juice
1/8 teaspoon hot sauce
1 clove garlic, minced
Vegetable cooking spray
Citrus Salsa
2 oranges, peeled, seeded, and chopped
1/2 teaspoon grated lemon rind
1/2 teaspoon grated lime rind
1/2 small lemon, peeled, seeded, and finely chopped
1/2 small lime, peeled, seeded, and finely chopped
1/4 cup chopped green onion
1 tablespoon sugar
2 tablespoons chopped fresh cilantro
1 teaspoon seeded, minced jalapeno pepper
2 tablespoons unsweetened orange juice
2 tablespoons rice vinegar

Combine all ingredients for salsa and chill at least 2 hours. Trim fat from steak. Place steak in a shallow dish. Combine soy sauce and next 5 ingredients. Pour over steak; turn steak to coat. Cover and marinate in refrigerator at least 2 hours; turn steak occasionally. Remove steak from marinade; discard marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals ( 350° to 400°). Place steak on rack; grill, covered, 5 to 6 minutes on each side or to desired degree of doneness. Let steak stand 5 minutes. Cut diagonally across grain into thin slices; arrange on serving plates. Serve with Citrus Salsa. If desired garnish with cilantro springs and slices of orange, lemon and lime.

FIESTA STEAK

2010-12-23T23:24:00.000+07:00

2 pounds top round steaks, boneless (about 1" thick)
1/4 cup lime juice
1 tablespoon vegetable oil
2 tablespoons tequila
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper
2 garlic cloves, fine chopped
1 cup salsa
1/2 cup sour cream

Pierce beef with fork several times on both sides. Mix lime juice, oil, tequila, salt, cumin, red pepper and garlic in shallow glass or plastic dish. Place beef in dish; turn to coat with marinade. Cover and refrigerate at least 6 hours, turning beef occasionally. Remove beef from marinade; reserve marinade. Cover and grill beef 4-5" from medium coals, 20-25 minutes for medium, brushing occasionally with the marinade and turning once. Cut beef across grain into thin slices. Serve with salsa and sour cream

JAJITAS

2010-12-23T23:23:00.000+07:00

2 pounds beef sirloin steak, or beef flank steak
2 medium onion
3/4 cup beer
1/4 cup lime juice
2 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cooking oil
1 red bell pepper, cut in strips
1 medium tomato, chopped
16 flour tortillas

Thinly slice meat into bite size strips; place meat in plastic bag. Chop 1 onion. Combine onion, beer, 1/2 cup oil, lime juice, garlic and chili; pour over meat. Close bag. Marinate in refrigerator for 6 hours or overnight, turning bag several times; drain. Wrap tortillas tightly in foil. Heat in a 350 degrees oven 10 minutes. Slice remaining onion; set aside. In hot 12 inch skillet add 1 tablespoon oil, onion and pepper. Stir-fry 1 1/2 to 2 minutes or until crisp-tender; remove from skillet. Add remaining oil to skillet. Stir-fry meat, 1/3 at a time, for 2 to 3 minutes. Return meat and vegetables to skillet; add tomato. Stir-fry 1 to 2 minutes more. Season with salt and pepper. Spoon some meat, salsa and avocado dip on each tortilla, then roll tortilla.

BEEF POT ROAST

2010-12-23T23:21:00.000+07:00

2 pounds sirloin , 1" thick
1 tablespoon olive oil, or canola oil
2 onions, cut in eighths
8 carrots, cut in 2" pieces
4 ribs celery, cut in 2" pieces
1/2 cup red wine vinegar, (or 1 cup red wine)
1 1/2 cups beef broth
1 bay leaf
1/2 teaspoon dried thyme
1/8 teaspoon salt and freshly ground black pepper

Trim fat from beef. Cut a length of kitchen string about four times the length of the roast and wrap once around the length, then around width several times, tying where it comes together. In a large Dutch oven, heat oil over moderately high heat. Brown beef on all sides. Transfer to a plate. Add vegetables to pan and saute for about 7 minutes or until browned and slightly softened. Transfer to a plate. Return beef to pan. Add wine vinegar, stock, herbs, salt and pepper. Stir to blend. Cover and simmer gently about two hours, turning meat every 30 minutes. Return vegetables to pot, cover, and simmer about 15 minutes, or until beef is very tender. Discard bay leaf. Slice meat and arrange on platter surrounded by vegetables. Serve with pot juices.

BLACK ANGUS AND BLACK BEANS

2010-12-23T23:20:00.000+07:00

1 teaspoon olive oil
1 pound sirloin , cut in strips
2 cups chopped onion
5 garlic cloves, finely chopped
4 jalapeno peppers, minced
1 14 oz. can plum tomato
1 1/2 cups beef broth
1/2 pound black beans, cooked
3 tablespoons chili powder, or to taste
2 teaspoons ground cumin
2 teaspoons dried oregano
1/4 teaspoon cayenne
1/2 teaspoon salt
Freshly ground pepper
1/2 cup chopped scallions, green & white

In a large stockpot or very large skillet, heat the oil over medium-high heat. Saute the sirloin just until no longer pink; do not overcook. Remove the meat with a slotted spoon to a bowl and set aside. Add the onion and garlic to the pot and saute over medium heat until tender, about 8 minutes. Stir in the jalapeno pepper, tomato, broth, beans, spices, and salt and pepper. Lower the heat to a simmer, cover, and simmer for 30 to 45 minutes. Add the sirloin and simmer for 15 minutes; taste and adjust the seasoning. Serve at room temperature, garnished with chopped scallion.

BEEF AND BLACK BEANS

2010-12-23T23:19:00.000+07:00

1 pound lean boneless top round
1/4 cup balsamic vinegar
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoons dry oregano
2 cloves garlic, crushed
Vegetable cooking spray
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/4 cup carrot, chopped
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 14 oz. can beef broth
1 cup water
2 tablespoons chopped fresh cilantro
2 teaspoons chopped fresh oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 15 oz. can black beans, drained
2 1/2 cups orzo, cooked
2 tablespoons green onions, thinly sliced

Trim fat from steak; cut steak into 1-inch pieces. Combine vinegar and next 4 ingredients in a heavy duty zip-top plastic bag. Add steak; seal bag, and shake until steak is well coated. Marinate in refrigerator 1 hour, turning bag once. Remove steak from marinade, reserving marinade. Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add steak; cook 10 minutes or until browned on all sides, stirring frequently (or brown the beef in a 500 degree oven for about 10 minutes). Drain and pat dry with paper towels. Wipe drippings from Dutch oven with a paper towel. Coat Dutch oven with cooking spray. Place over medium-high heat until hot. Add onion and next 5 ingredients. Saute until vegetables are tender. Add steak, beef broth, and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer hour. Uncover and simmer an additional hour and 20 minutes or until mixture is thickened and beef tender. Stir in reserved marinade and black beans, simmer 5 minutes. To serve, spoon 1/2 cup orzo into each individual serving bowl. Top evenly with beef mixture and sprinkle with sliced green onions.

BEEF STROGANOFF

2010-12-23T23:18:00.000+07:00

1 pound top sirloin steak
8 ounces sliced fresh mushrooms
3/4 cup chopped onion
2 cloves garlic, pressed
Vegetable cooking spray
1 tablespoon margarine
2 tablespoons flour
1 cup hot water
1 teaspoon beef bouillon granules
1/4 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cornstarch
1/4 cup lowfat sour cream
3 cups hot cooked noodles
Finely chopped fresh parsley

Trim fat from steak; slice steak diagonally across grain into thin strips. Cook steak and next 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat, stirring constantly, until tender. Drain steak mixture, and set aside; wipe drippings from pan. Melt margarine in skillet over low heat; add flour, stirring with a wire whisk until smooth. Cook 1 minute, stirring constantly. Gradually add 1 cup water, stirring constantly. Add bouillon granules, and cook over medium heat, stirring constantly, until thickened. Stir in salt, pepper, and steak mixture. Cook until thoroughly heated. Remove from heat. Combine cornstarch and sour cream; stir into meat mixture (do not reheat). Serve over noodles; sprinkle with parsley.

BEEF STEW

2010-12-23T23:16:00.000+07:00

1 pound lean sirloin, cut in cubes
2 tablespoons flour
1 1/2 cups beef broth
1 clove garlic, minced
1 red onion, cut into eighths lengthwise
1 cup baby carrot
1/2 pound small mushrooms
1/2 cup parsley, finely chopped
1/2 teaspoon thyme
2 potatoes, cubed

Heat oven to 500 degrees. Place flour in a zip lock baggie and put beef cubes in bag. Close and shake to cover all beef cubes with flour. Place floured cubes in an oven-proof pan sprayed with cooking spray. Cook in 500 degree oven for about 20 minutes, until browned. Remove from oven and let cool on stovetop for 5 minutes. Gradually add broth to pan and stir to loosen browned bits.
Add garlic, 2 tbs. parsley and thyme. Cook covered on medium low heat for about 1 hour until beef is tender. Add carrots, cleaned mushrooms and cubed potatoes. Cook 20 minutes or until vegetables are tender. Sprinkle with parsley before serving. Add more broth if mixture becomes too dry.

BBQ BEEF

2010-12-23T23:15:00.000+07:00

3 pounds sirloin , cut in large chunks
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 red pepper
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon chili powder
1 cup catsup
2 cups water
2 cloves garlic
sugar to taste

Place all ingredients in a covered pot and bake 5 hours at 250 degrees - add more water as necessary. Remove beef and taste sauce. Add sugar to taste. Shred beef and return to pot for 10 minutes. Serve on buns

CRAWFISH

2010-12-23T23:04:00.000+07:00

* 1 package frozen puff pastry (2 sheets), thawed
* 3 tablespoons unsalted butter
* 1/2 cup minced shallots
* 1 1/2 teaspoons minced garlic
* 3 tablespoons all-purpose flour
* 2 tablespoons tomato paste
* 2 cups heavy cream
* 2 tablespoons Cognac or brandy
* 1 tablespoon fresh lemon juice
* 3/4 teaspoon salt
* 1/4 teaspoon cayenne
* 1 pound boiled crawfish tails, or cooked peeled medium shrimp
* Finely chopped green onions, garnish
* Finely chopped parsley, garnish
* Paprika, garnish
* Watercress, well rinsed and spun dry, garnish

Directions

Preheat the oven to 400 degrees F.

On a lightly floured surface, roll out each pastry sheet to an 11-inch square. Using a 4-inch puff pastry cutter with middle insert, cut 3 rounds from each sheet, saving the scraps for another use. If you don't have a cutter with a middle insert, you can cut out 4-inch circles and then use a 2 1/2-inch cutter to remove the middle round.

Place 2-inches apart on an ungreased cookie sheet and bake until golden brown, 18 to 20 minutes. Remove from the oven and gently lift off the top and reserve the top. Scoop out and discard the soft inner pastry. Return the shells to the oven and bake until starting to crisp, about 3 minutes. Remove and let cool.

In a large skillet or saute pan, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, until soft, about 3 minutes. Add the flour and stirring constantly, cook for 2 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the cream, brandy, lemon juice, salt, and cayenne, and whisk to combine. Cook, stirring, until the sauce thickens, 3 to 4 minutes. Add the crawfish tails and cook until warmed through, 2 to 3 minutes. Remove from the heat and adjust the seasoning, to taste.

Arrange the puff pastry rounds on 6 plates. Divide the craw fish cardinal among the pastry shells and place the tops slightly off center. Garnish each plate with the green onions, parsley and paprika, with watercrss on the side

SWISS MUSHROOM CHICKEN

2010-09-29T19:16:00.000+07:00

* 4 boneless chicken breasts
* 2 cloves garlic, minced
* 3 tablespoons olive oil
* 3 tablespoons red wine vinegar
1 tablespoon Cajun seasoning
1 cup chopped green onion
* 1 (8 ounce) package sliced fresh mushrooms
* 4 slices Swiss cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine oil and garlic in a baking dish 9x13 inches. Add chicken breasts and coat well with oil and garlic. Sprinkle with vinegar and Cajun seasoning.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
4. Remove chicken from oven and top with green onions and mushrooms, then add a little spray oil and vinegar and the dish back in oven for 15 to 20 minutes. Remove from oven and immediately place a slice of cheese over each chicken breast, cheese is melted.
Rewrite

APPLE CRISP

2010-09-08T00:59:00.000+07:00

* 2 medium tart apples, peeled and sliced
* 2 tablespoons water
* 3 tablespoons all-purpose flour
* 2 tablespoons sugar
* 1/4 teaspoon ground cinnamon
* 2 tablespoons cold butter

Directions

1. Place apples in two greased 10-oz. custard cups; sprinkle with water. In a bowl, combine the flour, sugar and cinnamon. cut in butter until mixture is crumbly. Sprinkle over apples. Bake, uncovered, at 350 degrees F for 30-35 minutes or until tender. Serve warm.

BACON CHICKEN

2010-08-15T03:28:00.000+07:00

Ingredients:

* 6 slices bacon
* 1 Tbsp. butter
* 1 Tbsp. olive oil
* 6 boneless, skinless chicken breasts
* 1 onion, chopped
* 3 cloves garlic, minced
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 1-1/2 cups shredded cheddar or colby cheese

directions:
Cook bacon in skillet until crisp. Crumble bacon and set aside. Pour bacon grease out of skillet, but don't wash or wipe it. Add butter and olive oil to skillet.

Saute chicken breasts in this mixture over medium heat, turning once, until chicken is almost cooked and just barely pink in center. The internal temperature should be 155 degrees F. This should take 8-10 minutes. Place chicken in ungreased 12x8" baking dish.

Cook onion and garlic in drippings remaining in skillet. Cook until onion is softened, then stir in salt, pepper, and cooked bacon. Spoon over chicken breasts and sprinkle with cheese. Bake at 350 degrees for 10-15 minutes or until chicken is thoroughly cooked and cheese is melted. Serves 6

BEEF AND BEAN CHIMICHANGA

2010-08-15T03:22:00.000+07:00

Ingredients

* 1 pound lean ground beef
* 3/4 cup chopped onion
* 3/4 cup diced green bell pepper
* 1 1/2 cups whole kernel corn
* 2 cups taco sauce
* 2 teaspoons chili powder
* 1 teaspoon garlic salt
* 1 teaspoon ground cumin
* 1 (16 ounce) can refried beans
* 8 (12 inch) flour tortillas
* 1 (16 ounce) package shredded Monterey Jack cheese
* 1 tablespoon butter, melted
* shredded lettuce
* 1 tomato, diced

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
3. Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
4. Bake for 30 to 35 minutes in the preheated oven until browned

SWEET AND SOUR CHICKEN

2010-08-14T12:46:00.000+07:00

Ingredients

* 1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
* 1 egg white
* 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
* 2 teaspoons cornstarch
* 1 10-ounce can pineapple chunks (reserve juice)
* 1/4 cup juice from the canned pineapple
* 1/4 cup white vinegar
* 1/4 cup ketchup
* 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
* 2-3 tablespoons brown sugar
* 1 tablespoon + 1 teaspoon cooking oil
* 1 red bell pepper, cut into 1 inch chunks
* 1 yellow bell pepper, cut into 1 inch chunks
* 1 teaspoon grated fresh ginger

1 combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

2 In the meantime, mix the pineapple juice, vinegar, ketchup, salt, and brown sugar.

3 Heat a large frying pan high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

4 Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.

GRILLED GARLIC CHICKEN

2010-08-11T07:51:00.000+07:00

3 pounds roasting chicken
3 teaspoons garlic -- chopped
2 teaspoons salt
2 tablespoon black peppercorns
1 cup fresh coriander -- chopped
2 tablespoon lime juice
tomatoes
scallions
Instructions:
Cut chicken in half lengthwise, and remove bones, if desired. Crush the garlic with salt into a smooth puree. Coarsely crush the peppercorns with a mortar and pedestal or blender. Combine in a flat dish with the coriander, and lime juice. Rub the mixture well into the chicken on all sides, cover and refrigerate overnight or at least one hour. Grill chicken over glowing coals, turning about every 5 minutes, until chicken is no longer pink and the skin is crisp. Garnish with tomatoes and curls of scallions. Serve with a salad of cucumber, scallions and tomatoes, seasoned with lime and salt.

German Chocolate bars

2010-08-03T16:16:00.000+07:00

1 Pkg. German Chocolate Cake Mix
3/4 Cup Butter or margarine, softened
1 Cup Pecans, coarsely chopped
2/3 Cup Evaporated milk, divided
1 Pkg. (14 oz.) caramels, unwrapped
1 Pkg. (16 oz.) Chocolate chips
1/4 cup coconut, shredded

Grease and flour a 9 x 13" pan.

Combine cake mix, butter, nuts and 1/3 cup evaporated milk.

Press half of mixture into pan and bake at 350° for 8 to 10 minutes.

Melt caramels with remaining 1/3 cup evaporated milk over low heat. When melted, spread over baked cake mixture.

Put chocolate chips on top of caramels and then the remaining cake mixture over the chocolate chips and spread lightly.

Bake for 20 minutes at 350°. Sprinkle coconut over the top of the bars. When cool, cut into bars.

Chocolate Chunk Cookies

2010-08-03T16:12:00.000+07:00

Chocolate Chunk Cookies
24 cookies

2 1/4 cup flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) unsalted butter or margarine, at room temperature
2/3 cup smooth peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 tsp. vanilla
1 bag (12 ounces) semisweet chocolate chunks (mini Hershey's kisses work well)
1 1/4 cup pecans, coarsely chopped

Heat oven to 325 degrees.

Combine flour, baking soda and salt in a large bowl. Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until blended. Stir in flour mixture until well blended and dough forms. Stir in the chocolate chunks and chopped pecans.

Using a 1/4 cup measure, drop dough by slightly rounded mounds onto large un-greased baking sheet, spacing the cookies about 2 inches apart.
Bake at 325 degrees 15 to 17 minutes, until golden brown around the edges and lightly colored on top.

Remove from baking sheets to a wire rack to cool for about 3 minutes. Remove the cookies with a metal spatula from the baking sheet to a wire rack to cool completely.

Chocolate Chip Brownie Cake

2010-08-03T16:05:00.000+07:00

Ingredients:
1/2 cup butter
3 1/2 cups semi-sweet chocolate chips
1 1/2 cups flour
1 tsp. baking soda
1 1/2 cups sugar
1 Tbs. vanilla
1/4 cup hot water
4 eggs

Directions:

Melt butter and 2 cups chocolate chips together.

In a small bowl mix flour and baking soda together.

Put melted chocolate mixture in a large bowl. Add sugar and beat for about 5 minutes until smooth. With mixer on add vanilla, and gradually add water. Add eggs one at a time and beat after each addition.

With mixer on low add flour mixture until blended. Fold in remaining 1 1/2 cups semi-sweet chocolate chips.

Pour into a greased 10 inch round pan. Bake at 325 degrees F. for 35 to 45 minutes. Cool. Store in refrigerator.

CHOCOLATE ICECREAM MUDPIE

2010-08-03T16:01:00.000+07:00

Ingredients:

* 1/2 cup HERSHEY'S Syrup or HERSHEY'S WHOPPERS Chocolate Malt Syrup
* 1/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
* 2 cups crisp rice cereal
* 4 cups (1 qt.) vanilla ice cream, divided
* 4 cups (1 qt.) chocolate ice cream, divided
* Additional HERSHEY'S Syrup or HERSHEY'S WHOPPERS Chocolate Malt Syrup

Directions:
1. Butter 9-inch pie plate.

2. Place 1/2 cup chocolate syrup and chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds or until hot; stir until smooth. Reserve 1/4 cup chocolate syrup mixture; set aside. Add cereal to remaining chocolate mixture, stirring until well coated; cool slightly.

3. Press cereal mixture, using back of spoon, evenly on bottom and up sides of prepared pie plate to form crust. Place in freezer 15 to 20 minutes or until crust is firm. Spread half of vanilla ice cream into crust; spoon reserved 1/4 cup chocolate syrup mixture over layer. Spread half of chocolate ice cream over sauce.

4. Top with alternating scoops of vanilla and chocolate ice cream. Cover; return to freezer until serving time. Drizzle with additional syrup just before serving

SOUTHERN FRIED CHICKEN VIDEO

2010-07-31T08:09:00.000+07:00

BANANNA/CHOCOLATE CHIP COOKIES

2010-07-14T16:55:00.000+07:00

* 2-1/4 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 3/4 teaspoon salt
* 1 cup solid vegetable shortening, at room temperature
* 1/2 cup granulated sugar
* 1/2 cup light brown sugar, packed
* 2 large ripe bananas, mashed
* 2 teaspoons pure vanilla extract
* 1/2 teaspoon butter flavoring
* 2 large eggs
* 1 cup miniature semisweet chocolate chips

Preparation:
Preheat oven to 375 F. Line baking sheets with Silpat baking liners or parchment paper.

In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In a large bowl, cream together shortening, granulated sugar, and brown sugar on medium speed until light and fluffy. Add bananas, vanilla extract, and butter flavoring, mixing until combined. Blend in eggs, one at a time, beating well. Mixture will look a bit curdled.

Add the flour mixture to the egg mixture, half at a time, beating to combine. Fold in chocolate chips by hand. Refrigerate dough for 1 hour.

Drop cookie dough by heaping teaspoons 1-1/2 inches apart on prepared baking sheets. Bake about 12 to 15 minutes, until golden brown. Remove to racks and cool to room temperature.

FRIED ZUCCINI AND ONIONS

2010-07-08T08:03:00.000+07:00

* 1 large zucchini, sliced
* 1 medium onion, sliced
* 1/2 cup flour
* 1/2 cup cornmeal
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 teaspoon garlic powder
* 1 cup vegetable oil

Directions

1.

Mix the zucchini and onions together.
2.

In a small bowl, mix the flour, cornmeal, salt, pepper, and garlic powder.
3.

Pour the dry mix into the bag, seal and shake well. Let it sit about 30-45 minutes, shaking every so often. A batter will form to coat the vegetables.
4.

In a large skillet, heat the oil and then fry the mix until brown

HAMBURGER CASSEROLE N POTATOES

2010-07-06T08:01:00.000+07:00

* 1/4 cup fine dry bread crumbs
* 1/2 cup milk
* 1 pound ground round
* 1 teaspoon salt
* 1/4 teaspoon pepper
* 2 tablespoons minced onion (1/2 small onion)
* 1 large egg
* prepared mashed potatoes, about 2 to 4 cups
* 3/4 cup shredded sharp Cheddar cheese
* paprika, optional

Preparation:
Soak bread crumbs in milk. Mix ground beef, salt, pepper, onion, bread crumb-milk mixture, and egg. Spread in a 9-inch pie plate. Bake at 350° for 35 minutes. Top with mashed potatoes; sprinkle with cheese. Return to oven for 10 minutes longer, or until cheese is melted and potatoes are thoroughly heated. If desired, sprinkle hamburger casserole with paprika.
Hamburger casserole serves 4.

HOMEMADE DONUTS

2010-07-04T13:51:00.000+07:00

1 can biscuits

Cut holes in biscuits with hole cutter. Drop in hot deep grease until golden.

GLAZE:

1 c. powdered sugar
2 tbsp. milk
1/4 tsp. vanilla

GREAN BEANS AND NEW POTATOES

2010-07-03T09:47:00.000+07:00

Water to cover both the potatoes and beans
1 tablespoon kosher salt
1 teaspoon sugar (don't skip, it really makes the difference)
1 pound very small red potatoes, washed well, skins on
1 pound fresh green beans, stem ends snapped off, broken in half or thirds if long
Garlic to taste (I used 1 tablespoon of garlic from a jar, the perfect amount, I'd use maybe a clove or two of fresh garlic, minced very small)
2 tablespoons unsalted butter
Additional salt to taste

Start the water, salt and sugar to a boil while prepping the potatoes. Add the potatoes as soon as they're prepped, cover and let cook until nearly done. (Actual time will vary based on the size and density of the potatoes. The tiny potatoes from Summit took only about 20 minutes.) Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green. Drain. Return to the hot pot and toss with garlic and butter. Add salt if needed.

ROCKY ROAD SMORES BAR

2010-07-02T17:55:00.000+07:00

1/2 c. margerine or butter
1/2 c. packed brown sugar
1 c. flour
1/2 c. graham cracker crumbs
2 c. miniature marshmallows
16 oz. chocolate chips
1/2 c. chopped walnuts

Beat butter and sugar until light and fluffy. Add combined flour and crumbs; mix well. Press onto bottom of greased 9 inch square pan. Sprinkle with remaining ingredients. Bake at 375 degrees for 15-20 minutes or until golden brown.

STUFFED SOUR CREAM POTATOES

2010-07-02T17:38:00.000+07:00

3 large baking potatoes
3/4 cup dairy sour cream
1 tablespoon grated onion
1 teaspoon salt
1/2 cup shredded Cheddar cheese -or-
1/4 cup crumbled Blue cheese

Bake potatoes 1 hour at 400°F. Increase temperature to 450°F. Cut potatoes in half lengthwise; scoop out potato; set shells aside.

In a mixing bowl whip potatoes; add sour cream, onion and salt; beat until fluffy. Fold in cheese. Divide into shells. Return to oven 12-15 minutes or until hot and lightly browned.

POTATO SALAD

2010-07-02T17:19:00.000+07:00

* 3 large potatoes, peeled
* 1 large Bermuda onion, sliced thin
* 1/4 cup olive oil
* 3 tablespoons vinegar
* 1 clove garlic, finely minced
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 2 tablespoons sugar
* 3 sprigs parsley, minced

Preparation:
Boil potatoes until soft, remove from water, and let cool completely. Slice potatoes into 1/4-inch slices. On a large serving platter, alternate sliced potatoes with sliced onion. In a small bowl, whisk together oil, vinegar, garlic, minced parsley, sugar, salt, and black pepper. Pour mixture over potatoes and onions then toss lightly. Season to taste with additional salt and pepper; refrigerate.

FROZEN PUDDIN POPS

2010-07-01T08:02:00.000+07:00

2 c. milk
1 (4 oz.) pkg. instant pudding mix

Combine ingredients and mix in an ice cream maker. Have the mixer turn before adding mixture. Run ice cream maker until pudding is firm. Spoon into small paper cups and place popsicle stick in center. Freeze several hours. Peel away paper cup and enjoy! You could be creative and add cookie crumbs or banana chunks before pouring into cups. If you don't already have an ice cream maker, you really should get one, just for the fun of it! Enjoy!

FROZEN STRAWBERRY TREATS

2010-07-01T08:00:00.000+07:00

8 oz. plain yogurt (1 sm. carton)
2 c. strawberries (fresh or frozen)
1/2 c. honey

Mix all ingredients in a blender until smooth. Pour into ice cube tray and freeze. When set, serve as a dessert or frozen treat!

WHITE CHICKEN ENCHILADAS

2010-07-01T07:59:00.000+07:00

1 whole chicken
12 flour tortillas
16 ounces Monterey Jack cheese
3/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cup chicken broth (from boiled chicken)
1 cup sour cream
1 can green chilies

Boil chicken until done and juice runs clear. Reserve 2 cups of the chicken broth. De-bone chicken and cut into pieces.

Place 2 tablespoons cheese, 1 1/2 tablespoons chicken and 1 tablespoon onion in each tortilla. Roll up. Place seam side down in a 9x13 inch casserole.

Melt butter in saucepan; blend flour; slowly add chick broth; cook stirring constantly until mixture thickens and bubbles.

Stir in Sour Cream and Peppers; cook until heated through, but do not boil. Pour over tortillas.

Bake at 350 degrees for 30 minutes. Sprinkle remaining cheese on top and cook for 5 more minutes or until cheese melts.

BBQ BURGERS

2010-07-01T07:57:00.000+07:00

3 lbs. ground beef
Bread crumbs
Egg
Salt, pepper, onion, etc.

SAUCE:

2 c. catsup
2 med. onions, sliced
6-10 drops Tabasco sauce
3/4 tsp. chili powder
Salt to taste
3/4 tsp. dry powdered mustard
2 tbsp. brown sugar
Chopped green pepper (if available and if you want them)

Mix ground beef and ingredients and make into patties - brown and put into sauce and simmer.

CUCUMBERS AND ONIONS

2010-07-01T07:53:00.000+07:00

2-3 medium or 2 large cucumbers
1-1/2 cup white vinegar
1-1/2 cup water
1 tsp salt
1 tbsp red pepper
1 medium Vidalia sweet onion

Peel cucumbers, peel onion. Slice cucumber into a large bowl with lid. Dice onion and add to cucumbers. Add vinegar and water to bowl. Add salt and red pepper. Mix well, let stand 1-2 days depending on your preference.

CREAMY CUKE SALAD

2010-07-01T07:50:00.000+07:00

1 (3 oz.) pkg. lime Jello
1 c. boiling water
2 tbsp. white vinegar
1 tbsp. grated onion
1 c. shredded cucumber, peeled
1 c. sour cream
1/4 tsp. salt

In medium mixing bowl; mix Jello with water and vinegar. Refrigerate until Jello starts to jell. Then add onion, cucumber, sour cream, and salt. Return to refrigerator and let mixture set until softly firm. Take bowl out of refrigerator and set into a larger container of ice water. Beat until mixture is light and fluffy. Pour into a flat 1 1/2 quart glass baking dish. Return to refrigerator until firmly set.

COLESLAW DRESSING

2010-07-01T07:48:00.000+07:00

COLE SLAW DRESSING

1/2 cup vegetable oil
1/2 cup sugar
1/2 cup vinegar
1 egg
1 cup Miracle Whip

Place vegetable oil, sugar and vinegar in saucepan. Bring to rolling boil. Scramble egg add to liquid turn off heat. Allow to cool After mixture is cool add Miracle Whip, whip or shake in a mason jar. Add extra Miracle Whip to desired consistency. Pour over slaw mixture. The slaw tastes better if allowed to sit in refrigerator for 24 hours.

This is enough for a small head of cabbage

COLESLAW WITH VINEGAR

2010-07-01T07:47:00.000+07:00

Ingredients:

* 4 to 5 cups shredded cabbage, about 1 medium head
* 1 medium green pepper, thinly sliced
* 3 carrots, coarsely shredded
* 2 tablespoons grated sweet onion
* 1/4 cup sugar
* 1/2 teaspoon salt
* 1/4 cup vinegar
* 2 tablespoons vegetable oil
* mayonnaise, if desired

Preparation:
In a large bowl, toss cabbage, green pepper, carrots, and onion. Cover and chill thoroughly. In a small bowl, combine sugar, salt, vinegar, and oil. Pour over vegetables and toss before serving. If creamier coleslaw is desired, stir in some mayonnaise, a little at a time, until creamy.

Makes about 5 to 6 cups of coleslaw.

BACON/CORN

2010-06-28T04:23:00.000+07:00

* 8 ear(s) corn
* 1 pound(s) bacon strips

Directions

1. Gently pull back the husks of each ear of corn, exposing the kernels. Do not remove the husk.
2. Remove the corn silk (use a brush, if available, to make sure all the silk is removed). Soak the corn in a large pot of water for 30 minutes. (This will prevent the husks from charring.) Preheat grill to medium heat.
3. Remove the corn from the water and pat dry. Take a strip of bacon and wrap it around the corn in a spiral fashion. Fold the corn husks back over, covering the bacon and corn. Tie the husks with butchers’ string; repeat the process for each ear of corn. Place the ears of corn on the hot grill and cook, turning occasionally, until bacon is cooked and corn is tender, approximately 15 to 20 minutes. Serve with butter, if desired.

BACON/CORN

2010-06-28T04:19:00.000+07:00

6 slices bacon, cut into 1/2" pieces
1/2 cup chopped onion
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon minced fresh garlic
8 ounces sour cream
2 pkgs. (16 oz each) frozen whole kernel corn, thawed and drained
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Directions:

Heat oven to 350. In large skillet, cook bacon over medium high heat, stirring occasionally, until partially cooked, about 4 minutes. Add onion; continue cooking until bacon is browned, 4-5 minutes. Drain off fat except for 1 T. Set bacon and onion aside. Stir flour, salt, pepper and garlic into reserved 1 T. fat. Cook over medium heat, stirring constantly, until smooth and bubbly, 30 seconds. Stir in sour cream, corn and 1/3 of bacon and onion mixture. Pour into 1 1/2 quart casserole; sprinkle with remaining bacon onion mixture. Bake for 25-30 minutes or until heated through. Sprinkle with parsley and chives.

FRESH PEA SOUP

2010-06-28T04:17:00.000+07:00

2 tablespoons Butter
1 tablespoon Onion -- chopped
2 cups Fresh or Frozen Peas
1/2 teaspoon Sugar
2 cups Water
1 cup Milk or Cream
Salt -- to taste

Directions:

Melt the butter in a saucepan and add the onion, cooking, stirring until transparent. Add the peas, sugar, and water. Cover and cook until the peas are tender.

Put the pea mixture into a blender or food processor and puree.

Return the mixture to the saucepan and add the milk or cream and the salt and reheat before serving.

BASIC PECAN PIE

2010-06-28T04:15:00.000+07:00

Ingredients

2 eggs, slightly beaten
1 cup light corn syrup
1/4 cup brown sugar
1 Tbsp molasses
2 Tbsp melted butter
2 Tbsp flour
1/4 teaspoon salt
1 teaspoon vanilla
1 1/4 cups pecans, coarsely chopped

1 9-inch pie shell, chilled for an hour if freshly made, defrosted for 10 minutes if frozen. (See pie crust recipes.)
Method

1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. The pecans will rise to the surface of the pie.

2 Bake at 375°F for 45-50 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.

PECAN/APPLE PIE

2010-06-28T04:14:00.000+07:00

1/4 cup Butter, softened
1/2 cup Pecan Halves
2/3 cup Brown Sugar
Pastry for 2 crust pie
6 cups sliced Baking Apples
1/2 cup Sugar
2 tablespoons Fresh Lemon Juice
1 tablespoon All-Purpose Flour
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Salt

Preparation:

1. Preheat oven to 450 F.

2. Spread butter on bottom and sides of glass pie plate. Arrange pecans on bottom and sides or pie plate.

3. Sprinkle brown sugar over top of pecans and press to hold pecans in place.

4. Roll out bottom crust. Allow for enough dough to over hang pie plate ½”. Place crust in pie plate over sugar and pecans.

5. In a medium-mixing bowl, combine apples, sugar, lemon juice, flour, cinnamon, nutmeg, and salt.

6. Pour apple filling into piecrust.

7. Roll out top crust. Place over apple pie filling and seal edges with bottom crust.

8. Prick top crust with fork.

9. Bake 10 minutes, then lower oven to 350 F and bake additional 40-45 minutes.

10. Remove from oven.

11. When pie filling stops bubbling, place serving plate over pie and invert.

POTATO SOUP

2010-06-28T04:09:00.000+07:00

* 2 tablespoons ham base
* 2 quarts chicken broth
* 1 cup chopped yellow onion
* 6 ounces (12 tablespoons) butter
* 2 pounds potatoes, cut in 1/2-inch cubes
* 1 1/2 teaspoons black pepper
* 2 cups milk
* 2/3 cup flour

Preparation:
Combine chicken broth in sauce pan with the ham base. Stir until the mixture is smooth. In separate stock pot; melt half of the butter; add onion and sauté until transparent. Add potato and pepper. Add chicken broth mixture and stir until well mixed. Bring mixture to a boil. In small pan, melt second half of the butter and add flour to make a roux. Cook over medium-low heat, stirring constantly, until light golden brown in color. When stock comes to a boil, add the roux with a wire whisk. Return to a boil and slowly add the milk. If the soup is too thin, make additional roux (cook a little more flour in butter for at least 1 minute) and add it to the soup. If the soup is too thick, thin it out with more milk

CREAMED NEW POTATOES

2010-06-28T04:07:00.000+07:00

* 12 small new potatoes, unpeeled
* 2 teaspoons salt
* 2 cups green onions, about 2 bunches, cut in 1 1/2-inch pieces
* 1 tablespoon butter
* 1 tablespoon flour
* 1/8 teaspoon pepper
* 1 cup milk

Preparation:
Scrub potatoes. Cook, covered, for 10 minutes in an inch of boiling water with 1 teaspoon of salt. Add scallions and cook for about 4 minutes, or until tender; drain. Meanwhile, melt butter in a saucepan over low heat. Stir in flour, 1 teaspoon salt, and pepper. Stirring constantly, gradually add milk. Continue stirring and cooking until sauce is thickened. Turn potatoes and onions into a serving dish; pour sauce over.

DEEP FRIED SQUASH

2010-06-28T04:03:00.000+07:00

Ingredients -
6 pounds Butternut Squash, peeled, seeded and sliced
1 Egg, beaten
1/2 cup Milk
1/2 cup Cornmeal
1/2 cup All-Purpose Flour
1 pinch Salt
1 pinch Fresh Ground Black Pepper
1 pinch Garlic Salt
1 cup Oil, for frying
Preparation:
I1. Combine beaten egg and milk in small bowl.

2. In shallow bowl, combine cornmeal, flour, salt, pepper, and garlic salt.

3. Heat ½-inch oil in heavy skillet over medium high heat.

4. Dip squash pieces in egg mixture, then dredge in flour mixture.

5. Deep fry quash until golden brown.

BLACK BEAN SOUP

2010-06-28T04:01:00.000+07:00

Ingredients

* 1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
* 1 lb smoked ham hock or shank
* 2 bay leaves
* 5 cups water
* 1/8 teaspoon baking soda
* 1/2 teaspoon salt

* 4 Tbsp olive oil
* 1 large yellow onion, chopped fine
* 1 medium sweet potato, chopped into 1/2-inch pieces (can substitute 2 large carrots)
* 1/2 carrot, chopped fine
* 1 celery rib, chopped fine
* 1/2 teaspoon salt
* 4 medium garlic cloves, minced
* 1 Tbsp ground cumin
* 1 teaspoon chile powder
* 2 cups chicken stock
* 1 Tbsp molasses
* 1 red bell pepper, roughly chopped
* 3 to 4 Tbsp lime juice (can substitute lemon juice)
* Salt

* Chopped fresh cilantro
* Sour cream
* Avocado, peeled and chopped

Method

1 Place beans and ham hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.

2 Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.

3 Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.

4 Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don't fill the blender more than half way at a time and hold the lid while blending.) Add back the ham pieces to the soup. Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.

FRIED GREEN TOMATOES

2010-06-28T03:57:00.000+07:00

Ingredients

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Method

1 Cut unpeeled tomatoes into slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

CROCKPOT SAUSAGE LASAGNA

2010-06-28T03:53:00.000+07:00

Ingredients:

* 1 pound Italian sausage, casings removed
* 1/2 cup chopped onion
* 2 cans (15 ounces each) Italian -style tomato sauce
* 2 teaspoons dried basil leaves, crumbled
* 1/2 teaspoon dried leaf oregano
* 1/2 tsp salt
* 3 c shredded mozzarella cheese (12 oz)
* 1 container (16 ounces) part-skim ricotta cheese
* 1 cup grated Parmesan cheese
* 12 uncooked lasagna noodles (12 oz)

Preparation:
Cook sausage and onion in a skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain well. Stir in tomato sauce, basil, oregano, and salt.
In a bowl, combine 2 cups of the shredded Mozzarella cheese, the ricotta cheese, and Parmesan cheese.
Spoon 1/4 of the sausage mixture into 3 1/2 to 5-quart crockpot; top with 4 lasagna noodles broken into pieces to fit. Top with half the cheese mixture and 1/4 of the sausage mixture. Top with 4 more noodles, broken to fit, another 1/4 of sausage mixture, remaining cheese mixture. Finish topping with remaining 4 noodles broken to fit and remaining sausage mixture.
Cover and cook on low heat 6 to 8 hours, or until noodles are tender.
Sprinkle top of lasagna with remaining 1 cup Mozzarella cheese. Cover and let stand 10 minutes, until cheese melts.

SOUTHWEST LASAGNA

2010-06-28T03:46:00.000+07:00

* 1 1/2 pounds ground beef
* 1 teaspoon ground cumin
* 1 tablespoon chili powder
* 1/2 teaspoon garlic powder
* 1/4 teaspoon cayenne pepper, or to taste
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 can (14.5 ounces) tomatoes, diced, undrained
* 10 corn tortillas
* 2 cups ricotta cheese
* 1 cup grated Monterey Jack cheese with chile peppers
* 1 egg, lightly beaten
* 1/2 cup grated Cheddar cheese
* 1 1/2 to 2 cups shredded lettuce
* 1/2 cup chopped fresh tomatoes
* 4 green onions, chopped (including green)
* 1 small can (4 ounces) sliced ripe olives, drained

Preparation:
Brown ground beef; drain well.
Add cumin, chili powder, garlic powder, cayenne, salt, pepper, and canned diced tomatoes; cook until thoroughly heated. Cover bottom and sides of a 13- x 9-inch baking dish with the corn tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine ricotta cheese with Monterey Jack cheese and egg; pour over tortillas. Bake at 350° for 30 minutes. Remove from oven; garnish the top with narrow rows of Cheddar cheese, lettuce, tomatoes, green onions, and olives.

LASAGNA AND MEAT SAUCE

2010-06-28T03:45:00.000+07:00

Ingredients:

* 8 ounces lasagna noodles
* 2 tablespoons salt for cooking water
* 1 tablespoon olive oil
* 16 ounces low fat ricotta cheese
* 8 ounces sliced Mozzarella cheese
* Sauce
* 1/3 cup grated Parmesan cheese
* .
* Sauce
* .
* 1/2 cup finely chopped onion
* 2 cloves garlic, minced
* 3 tablespoons olive oil
* 1 pound ground chuck or round
* 1 large can (28 ounces) tomatoes
* 1 can (6 ounces) tomato paste
* 2 teaspoons salt
* pinch cayenne pepper
* 1 teaspoon sugar
* 1/4 teaspoon dried basil
* 1 bay leaf
* 2 cups water

Preparation:
Start sauce about 30 to 45 minutes in advance.
Sauté onion and garlic in olive oil until onions are soft; add ground beef and brown. Pour off excess fat. Add remaining ingredients; stir well. Simmer slowly, uncovered, for 1 hour.

Cook noodles in boiling water with 2 tablespoons of salt for about 25 minutes, or until tender, stirring frequently to prevent sticking. Drain; add 1 tablespoon olive oil. Arrange noodles in a shallow 2 1/2-quart baking dish. Make 3 layers each of noodles, ricotta cheese, Mozzarella cheese, meat sauce, and Parmesan cheese. Bake, uncovered, at 325° for 45 minutes.

CROCKPOT CHICKEN LASAGNA

2010-06-28T03:42:00.000+07:00

Ingredients:

* 2 large chicken breast halves, boneless
* 2 ribs celery chopped
* 1 small onion, chopped, or 1 to 2 tablespoons dried minced onion
* 1/2 teaspoon thyme
* salt and pepper to taste
* 6 to 9 lasagna noodles
* 1 package frozen spinach, thawed and squeezed dry
* 6 ounces fresh mushrooms, thickly sliced, or 1 4 to 8 ounce can
* 1 1/2 cups shredded Cheddar and American cheese mixture
* 1 can "light" cream of mushroom soup
* 1 can tomatoes with green chiles
* 1 package (1 ounce) dry chicken gravy mix
* 3/4 cup reserved broth

Preparation:
In a 2-quart saucepan, simmer chicken breasts with celery, onion, thyme, salt, and pepper until tender, about 25 minutes. Remove chicken and let cool; cut in bite-size pieces or shred. Reserve 3/4 cup of broth. Discard remaining broth or freeze to use in another recipe. Break lasagna noodles in half; boil for about 5 to 8 minutes, until just a little flexible. Drain and rinse with cold water for easier handling. In a medium bowl, combine soup, tomatoes, gravy mix, and reserved broth. In a 3 1/2 to 4-quart slow cooker/Crock Pot, pour in 3/4 cup of the soup mixture. Place 4 to 6 lasagna noodle halves on top of the soup mixture. Add 1/3 of the spinach, 1/3 of the chicken, 1/3 of the mushrooms, and 1/2 cup of shredded cheese. Pour another 3/4 cup soup mixture over all. Repeat layers 2 more times, ending with remaining soup mixture. Cover and cook on low for 4 to 5 hours. so check after about 4 1/2 hours.

CHICKEN LAZAGNA

2010-06-28T03:37:00.000+07:00

12 uncooked lasagna noodles (12 oz)
1 tablespoon butter or margarine
3/4 cup chopped green bell pepper
3/4 cup chopped onions (1 1/2 medium)
1/3 cup milk
2 cans (10 3/4 oz each) condensed cream of chicken soup
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 container (12 oz) small-curd cottage cheese
3 cups diced cooked chicken
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup grated Parmesan cheese

1.
Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
2.
Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
3.
Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
4.
Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

ROASTED HERB CHICKEN

2010-06-28T03:35:00.000+07:00

Ingredients:

* 1 roasting chicken, about 4 to 5 pounds
* juice of 1/2 lemon
* salt and pepper to taste
* 1 small onion, peeled and quartered
* 1/4 teaspoon dried rosemary
* 1/2 teaspoon dried leaf thyme
* 2 to 3 tablespoons coarsely chopped fresh parsley
* 4 tablespoons melted butter

Preparation:
Preheat oven to 350°.
Rub inside of chicken with lemon juice; sprinkle with salt and pepper. Add the onion quarters, dried herbs, and parsley to chicken cavity. Place chicken in a shallow roasting pan and roast at 350° for about 20 minutes per pound. Baste with melted butter several times. Internal temperature should register about 165° on a meat thermometer inserted into the meaty part of the thigh.

BACON AND SAGE ROASTED CHICKEN

2010-06-28T03:31:00.000+07:00

Ingredients:

* 1 roasting chicken, about 5 1/2 pounds
* 4 slices bacon
* Fresh sage, about 6 to 8 large leaves, or about 1 to 2 teaspoons of fresh thyme leaves
* Dash pepper
* 1 clove garlic, coarsely chopped
* Salt and pepper
* 1 apple, cored and cut in wedges, or an orange cut into chunks
* Sprigs of thyme, sage leaves, rosemary leaves, etc., optional

Preparation:
Heat oven to 450°. Wash chicken and pat dry. Set the chicken on a rack in a roasting pan. If you don't have a rack, set the chicken on a few ribs of celery.

In a food processor or chopper, process the bacon, sage or thyme, pepper, and garlic until finely minced or pasty in consistency. Put your finger(s) between the skin and meat of the chicken breasts and legs, loosening skin. Spread the minced bacon mixture under the skin, pressing and working it towards the back and towards the legs so it is evenly over the meat.

Put any excess minced bacon mixture in the cavity of the chicken, along with apple or orange chunks and sprigs or leaves of fresh herbs, if desired. Sprinkle the chicken lightly with salt and pepper.

Roast the chicken for 10 minutes at 450°. Reduce heat to 350° and roast for about 17 to 20 minutes per pound, or until an instant-read thermometer reads about 165 to 170° when inserted into the thickest part of the thigh. Remove to a platter and let stand for 10 minutes before slicing.

BEEF AND BEAN CHILI

2010-06-28T03:25:00.000+07:00

Ingredients:

* 1 1/2 pounds ground sirloin or extra lean ground beef
* 1 large sweet onion, diced
* 1 red bell pepper, diced
* 2 large cloves garlic, minced
* 1 small can (4 ounces) chopped mild green chile peppers
* 2 cans (14.5 ounces each) diced tomatoes
* 1 can (8 ounces) tomato sauce
* 1 1/2 teaspoons chili powder
* 1/2 teaspoon ancho chile powder or more chili powder
* 1/2 teaspoon ground cumin
* 1/4 teaspoon leaf oregano
* dash chile powder
* 1 can (15 ounces) black beans, rinsed and drained
* salt and pepper, to taste

Preparation:
In a large deep skillet or Dutch oven, brown the ground beef; add onion and bell pepper and saute until onion is tender. Add remaining ingredients. Simmer over low heat for about 1 to 2 hours, or transfer to the slow cooker and cook on LOW for 4 to 6 hours.

TEXAS CHILI

2010-06-28T03:23:00.000+07:00

1/4 cup oil
4 pounds top round
6 cloves garlic, chopped
3/4 oz. cumin
2 large green peppers, chopped
1/4 cup oregano
2 bay leaves
2 tablespoons dried chilies
3 tablespoons flour
1 quart beef stock
2/3 cup tomato paste
Tabasco sauce
Salt
2 large onions, chopped

Directions

Heat oil over medium heat. Add beef and sear well. Remove meat and set aside.

Add garlic peppers, and onions; saute over medium heat for 10 minutes. Add cumin, oregano, bay leaves, and chilies. Stir and mix well.

Add flour and mix well. Cook 10 minutes over medium low heat until smooth paste is golden brown. Add beef and stir in beef stock, tomato paste, and Tabasco sauce to taste.

Bring to a boil, reduce heat and simmer covered for
30-45 minutes, or until meat is done.

SPAM, EGGS

2010-06-28T03:20:00.000+07:00

Slice Spam into 3/8 inch thick slices, and fry in butter until it begins to brown. Keep it warm while you cook your eggs. Or use two pans and cook Spam and eggs simultaneously if you are the adventuresome type. Fry or scramble two large eggs per serving. If scrambling, add about a teaspoon of water to the bowl as you whip the eggs. Fry eggs in butter to personal taste. Season with salt and black pepper. Place two slices of the fried Spam on a serving plate and sprinkle lightly with Louisiana Hot Sauce. Place eggs in a vacant spot. Serve with hot biscuits or toast, hash browns or grits optional. You can use a zesty picante sauce to replace the hot sauce of you like.

SPAM SUPPER

2010-06-28T03:19:00.000+07:00

2 tbsp butter 12-oz can SPAM
6 medium new potatoes, 16-oz whole tomatoes
sliced 1/8" 1 tsp basil
3 medium zucchini, cut into 1 tsp oregano
1/4" slices 1/4 tsp pepper
1 large onion, thinly sliced

in 10" skillet melt butter over medium heat. Add potatoes; cook over medium heat, stirring occasionally, until tender (6 to 8 minutes). Add zucchini and onions; continue cooking until vegetables are crisply tender (3 to 4 minutes). Cut SPAM into 6 slices; halve each slice. Add remaining ingredients; stir to blend. Cover; cook over medium heat until heated through (8 to 10 minutes).

BAKED HAM

2010-06-28T03:11:00.000+07:00

Ingredients:

* 1 large ready-to-cook smoked ham, about 12 to 16 pounds
* Glaze:
* 1 cup light brown sugar, packed
* 2 tablespoons corn syrup or Lyle's Golden Syrup
* 2 tablespoons flour
* 1/4 teaspoon cinnamon
* 1 tablespoon prepared Dijon or gourmet mustard, your favorite
* 1 tablespoon cider vinegar
* 2 tablespoons water

Preparation:
Heat oven to 325°. Line a roasting pan with foil. Wrap the ham in foil, keeping the ham fat side up; place it in the baking pan.

Bake for 18 to 20 minutes per pound, or until a meat thermometer or temperature probe registers about 145°.

Meanwhile make the glaze. In a medium saucepan, combine brown sugar, cinnamon, flour, mustard, and vinegar. Stir over medium-low heat until smooth. Add water and bring to a simmer. Simmer, stirring, for 1 minute.

Remove the foil from the ham and remove excess fat. Score the ham all over the surface, creating a diamond pattern. Return to the oven and continue baking to about 155 to 160°, basting with the glaze mixture frequently.

UGLY DUCKLING CAKE

2010-06-28T03:00:00.000+07:00

1 can large peaches

1 box yellow cake mix

1 stick margerine

1 cup coconut

put peaches in cake pan . then pour the dry cake mix on top of them. slice up margerine in small chuncks and place on top of dry mix, then sprinkle coconut over the whole thing. bake in 350 degree oven until done.

STRAWBERRIES N CREAM

2010-06-27T03:54:00.000+07:00

2 cups light cream or half and half
1/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon almond extract or Amaretto
3 cups strawberries

Combine cream (or half and half), sugar, and cornstarch in a saucepan.

Cook over medium-low heat until mixture begins to boil; reduce heat to a simmer. Stir constantly until cream begins to thicken. Watch carefully to prevent scorching at bottom of pan. A heavy bottomed pan or a double boiler will help to keep the heat even.

Stir in almond extract or Amaretto.

Cover and refrigerate for several hours.

Place 1/2 cup of strawberries into 6 dessert dishes or custard cups. Pour cooled cream mixture over the strawberries.

STRAWBERRY,BANANNA SMOOTHIE

2010-06-27T03:51:00.000+07:00

10 oz fresh strawberries, stems removed
2 ripe bananas
3 tablespoons sugar or honey
1 cup ice cubes
3/4 cup milk, yogurt, kefir or coconut water

Wash strawberries and remove banana peels. In a blender, process all ingredients until smooth. For a little extra flavor, a few drops of vanilla or almond extract may be used, but do not overdo as a few drops go a long way.

GREAT GRAVY

2010-06-27T03:49:00.000+07:00

4 tablespoons pan drippings
4 level tablespoons flour
2 cups water
1/2 teaspoon Gravy Master
1/2 tablespoon beef, chicken or pork soup base
Salt and pepper to taste

Start with 4 tablespoons of pan drippings. Blend in 4 level tablespoons flour, using low heat and stirring until smooth. Slowly stir in 2 cups water and additional pan drippings. Boil Gently 5 minutes. Stir in 1 teaspoon Gravy Master. Add Salt and pepper to taste. Makes 2 cups Perfect Gravy.

DEEP FIRED MUSHROOMS

2010-06-27T03:44:00.000+07:00

1 lb. mushrooms
3/4 c. all-purpose flour
3/4 c. club soda
1/2 tsp. garlic salt
Cooking oil for deep frying

Wash mushrooms and dry thoroughly on towel. Small mushrooms may be left whole; large ones should be cut into 1/4 inch slices. Stir flour, club soda and garlic salt together until smooth.

Dip mushrooms in batter and fry in 400 degree oil for about 5 minutes or until golden brown. Oil should be deep enough for mushrooms to float freely. Drain on paper towels.

OATMEAL COOKIES

2010-06-27T03:41:00.000+07:00

3/4 c. vegetable shortening
1 c. firmly packed brown sugar
1/2 c. granulated sugar
1 egg
1/4 c. water
1 tsp. vanilla
3 c. Quaker oatmeal, uncooked
1 c. all-purpose flour
1 tsp. salt
1/2 tsp. soda

Preheat oven to 350 degrees. Beat together shortening, Imperial sugars, egg, water and vanilla until creamy. Combine and add remaining dry ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. For variety, add chopped nuts, raisins, chocolate chips or coconut. Makes about 5 dozen cookies.

MARSHMALLOW SWEET POTATOES

2010-06-27T03:30:00.000+07:00

3 cups mashed sweet potatoes
2 tablespoons butter
3/4 teaspoon salt
1-2 tablespoons honey or sugar (to taste)
1 egg, well beaten
1 dozen marshmallows

Butter a casserole or baking dish.

In the bowl beat 2 tablespoons of melted butter, honey or sugar, mashed sweet potatoes, egg and salt.

When mixture is smooth, transfer to the casserole dish. Dot with 2 tablespoons of butter and top with the marshmallows.

Bake in a preheated 350°F oven until the tops of the marshmallows are golden brown.

TATER DUMPLINS

2010-06-27T03:25:00.000+07:00

4 medium potatoes, boiled
1/2 cup sifted flour
1/2 tsp baking powder
1 tsp salt
1/4 tsp pepper
2 T grated onion with juice
1/2 cup dried bread crumbs
1 1/2 tsp melted butter
1 egg, slightly beaten
2 quarts boiling water
1/2 tsp salt

Rice the potatoes. Sift together flour, baking powder, salt and pepper. Combine riced potatoes, flour mixture, onion, bread crumbs, butter and egg.

Mix well. Shape into small balls and dredge lightly with flour. Chill. Drop dumplings into boiling salted water.

Cover and boil 15 minutes.

MY FAVORITE HUSHPUPPIES

2010-06-27T03:19:00.000+07:00

1 can cream style corn
2 2/3 c. self rising cornmeal
1/3 can beer
Garlic powder
1 sm. onion, chopped fine
Salt & Pepper to taste
2 eggs
Water, if needed

Mix all ingredients; leave thick. Drop by teaspoons into hot grease. Cook until brown on both sides.

BEER BATTERED FISH

2010-06-27T03:11:00.000+07:00

1 egg
1 c. warm stale beer
1 1/8 tsp. baking powder
1 c. flour
3/4 tsp. salt
3/4 tsp. pepper
1/2 tsp. garlic powder
Fish fillets

Mix all ingredients. Wash and dry fish. Cut fillets to desired size. Heat 2 inches of cooking oil in pan. Dip fish pieces in batter; fry briefly in hot oil turning as necessary. Adjust the batter ingredients as needed so it doesn't get too thick or too thin.

a friends link

2010-06-26T05:29:00.000+07:00