Taco Nachos

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 (1 ounce) package taco seasoning mix
• 3/4 cup water
• 3/4 pound processed cheese, cubed
• 1 tablespoon milk
• 1 (12 ounce) package tortilla chips
• 1 (16 ounce) can refried beans
• 1/2 cup chopped fresh tomato
• 1/3 cup chopped green onions

Recipe

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


• place ground beef in a large, deep skillet. cook over medium high heat until evenly brown. drain and mix in taco seasoning mix and water. continue cooking 5 minutes. remove from heat.
• place processed cheese and milk in a small, microwave safe bowl. microwave on high until melted, 1 to 2 minutes. stir until blended and smooth.
• place tortilla chips on a large, microwave safe dish. spread with refried beans. top with beef and cheese and mixtures.
• microwave approximately 2 minutes on high, until the cheese has melted into the beef. top with tomato and green onions. serve warm.

guadalupe river bottom puddin' cake

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1/2 cup butter, softened
• 1 cup finely chopped walnuts
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 1 (8 ounce) container frozen whipped topping, thawed, divided
• 2 (3.9 ounce) packages instant chocolate pudding mix
• 2 cups milk
• 1 teaspoon vanilla extract
• 1 (1.5 ounce) bar chocolate candy bar, grated

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 2 hrs 50 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, combine flour, butter and nuts until crumbly. press into the bottom of a 9x13 inch baking dish. bake in preheated oven for 25 minutes, or until golden. set aside to cool.
• in a large bowl, beat cream cheese and confectioners' sugar until smooth. fold in 1 cup whipped topping. spread over crust. beat together chocolate pudding mix, milk and vanilla until creamy. spread over cream cheese layer. spread remaining 2 cups whipped topping over pudding layer. refrigerate 2 hours, or until chilled. garnish with shaved chocolate before serving.

asparagus casserole

Ingredients

• Servings: 5
• 4 eggs
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• salt and pepper to taste
• 1 (15 ounce) can asparagus, drained with liquid reserved
• 1/2 cup milk
• 1/2 teaspoon worcestershire sauce
• 1 pinch cayenne pepper
• 4 ounces sharp cheddar cheese, cubed
• 1/2 cup blanched almond halves
• 1/2 cup seasoned bread crumbs

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). butter a medium-sized casserole dish.
• place eggs in a medium saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• in a heavy saucepan, melt the butter. stir in the flour, salt, and pepper; blend thoroughly. gradually stir in 3/4 cup of reserved asparagus liquid and the milk; cook (stirring constantly) until the sauce is thickened and smooth . if the mixture is too thick, more asparagus liquid or milk can be added until the mixture reaches the desired consistency. stir in the worcestershire sauce and cayenne pepper. remove the pan from the heat.
• layer the asparagus, eggs, cheese, and almonds into the casserole. repeat the layering until all of the ingredients are used. spoon the sauce over the layers and sprinkle with crumbs.
• bake in the preheated 350 degree f (175 degrees c) oven for 20 minutes; or until bubbly and lightly browned.

roasted garlic tyrokavteri

Ingredients

• Servings: 3
• 1 (6 ounce) jar roasted red peppers, drained and coarsely chopped
• 1/4 cup roasted garlic
• 1 teaspoon hot pepper sauce, or to taste
• 1/2 cup freshly squeezed lemon juice
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground pepper
• 8 ounces crumbled feta
• 4 ounces cream cheese, softened
• 1/4 cup extra-virgin olive oil
• 1/4 cup half-and-half (optional)

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place roasted red peppers, roasted garlic, hot pepper sauce, lemon juice, oregano, and pepper into a blender; puree until smooth. add feta and cream cheese, and puree until smooth.
• with blender running, slowly pour in olive oil until incorporated and thickened. stir in half-and-half if needed to achieve a dip consistency. cover and store in the refrigerator until ready to serve.

Creamy Zucchini

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1/2 red onion, sliced
• salt and pepper to taste
• 1 pound zucchini, sliced
• 1 tablespoon crushed garlic
• 1 (14.5 ounce) can diced tomatoes
• 1 (15.25 ounce) can whole kernel corn, drained
• 1/2 cup heavy cream

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• heat oil in a large saucepan over medium heat. stir in red onion, salt and pepper, and cook about 5 minutes, until onion is tender. stir in zucchini, and cook 3 to 5 minutes. mix in garlic and tomatoes. continue cooking, stirring occasionally, until the mixture comes to a boil.
• stir corn and cream into the mixture. reduce heat to low, and continue cooking, stirring occasionally until thick and bubbly, 15 to 20 minutes.

Frosty Strawberry Squares

Ingredients

• Servings: 16
• 1 cup all-purpose flour
• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/2 cup melted butter
• 2 1/2 cups strawberries, finely chopped
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1 (16 ounce) container frozen whipped topping, thawed

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• to make the crust: combine flour, nuts, and brown sugar. add melted butter, tossing to combine the ingredients. spread the mixture in a 9x13 inch pan.
• bake the crust at 350 degrees f (175 degrees c) for 15 minutes, stirring occasionally until lightly browned. remove from pan and set aside to cool. sprinkle 1 1/2 cups crust mixture in a 9x13 inch pan. reserve the remaining crust mixture.
• filling: in large bowl combine strawberries, sugar and lemon juice. fold whipped topping into the mixture. carefully spoon filling over the crust mixture. sprinkle the remaining crust mixture on top. cover and freeze for 6 hours or until firm. (you will need the full 6 hours).

matty's brie cheese fondue

Ingredients

• Servings: 4
• 2 cloves garlic, crushed
• 1 cup dry
• 1/4 cup
• 1 pound brie cheese, rind removed and cubed
• 1 tablespoon cornstarch
• 1 pinch freshly grated nutmeg
• salt and pepper to taste

Recipe

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


• rub the garlic all over the inside of your fondue pot, leaving the crushed pieces in the bottom. you can also make fondue in a regular sauce pan and transfer to the fondue pot, but why get two pans all crazy cheesy? add the and to the pot and heat over medium-low heat.
• toss the cheese cubes in cornstarch to coat. when the is hot, add the cheese. stir slowly with a wooden spoon at first and then use a whisk. stir constantly to keep it from scorching on the bottom of the pot. when the cheese has melted, remove it from the heat and grate in a little nutmeg. season with salt and pepper to taste. the fondue should be smooth and coat a wooden spoon. if it seems to runny, add more cheese. if it is too thick, add a splash more --sparingly.
• prepare your fondue pot base and keep fondue warm over low heat. get out the good linen napkins and set the table. this is a meal to be proud of!

Cheese And Chive Crisps

Ingredients

• Servings: 9
• 1 cup butter, softened
• 3 cups shredded sharp cheddar cheese
• 2 cups all-purpose flour
• 1/4 cup chopped fresh chives
• 1/2 teaspoon salt
• 1/2 teaspoon pepper sauce (such as frank's red hot®)
• 1/4 teaspoon garlic powder
• 2 cups crisp rice cereal

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• in a large bowl, mix together the softened butter and cheese until well blended. stir in flour, chives, salt, hot pepper sauce and garlic powder until thoroughly mixed. stir in cereal. divide the mixture into four parts, and roll into 6 inch long logs. wrap in plastic wrap, and refrigerate until firm, about 1 hour.
• preheat the oven to 325 degrees f (165 degrees c). unwrap the cheese logs, and slice into 1/4 inch thick rounds. place on an ungreased cookie sheet.
• bake for 20 to 25 minutes in the preheated oven, until edges are crisp and slightly browned.

salsa borracha (drunk salsa)

Ingredients

• Servings: 8
• 4 fresh tomatoes
• 10 fresh jalapeno peppers, halved lengthwise and seeded
• 1 (12 fluid ounce) bottle mexican
• 1/2 cup water, or as needed
• 1 clove garlic
• 1 slice onion
• salt to taste

Recipe

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


• place the tomatoes and jalapenos into a saucepan, and pour the over them. add enough water so that the tomatoes and jalapenos are covered. simmer over medium heat until soft. remove from heat, and let cool slightly.
• transfer the tomatoes and jalapenos to a blender, and add the garlic and onion. pulse until well blended. add some of the cooking liquid to help with blending if necessary. taste, and season with salt.

Spicy Italian Deviled Eggs

Ingredients

• Servings: 12
• 6 eggs
• 1 tablespoon spicy brown mustard
• 1 tablespoon italian salad dressing
• 1/4 cup mayonnaise
• 1/2 teaspoon ground black pepper, or to taste
• 1/2 teaspoon salt, or to taste
• 1 pinch paprika, for garnish

Recipe

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


• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool and peel.
• slice eggs in half, and remove the yolks. place the yolks into a medium bowl, and mix with the mustard, italian dressing, mayonnaise, and pepper. arrange the egg halves on a plate, and sprinkle with salt. spoon the yolk mixture into the egg halves, or use a pastry bag and pipe the filling in for a more professional look. sprinkle with paprika, and refrigerate until serving.

Pan-fried Squash

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cups diced yellow squash
• 2 cups diced zucchini
• 2 tablespoons balsamic vinegar

Recipe

• melt the butter in a large skillet over medium to medium-high heat. add the yellow squash and zucchini; cook and stir until lightly browned and tender. transfer to a bowl, and toss with balsamic vinegar.

dad's kickin' jamaican wings, mon

Ingredients

• Servings: 8
• 3 tablespoons jamaican jerk seasoning blend
• 3 tablespoons vegetable oil
• 3 cloves garlic, diced
• 1 (1 inch) piece peeled fresh ginger, diced
• 1 bunch green onions, chopped
• 12 slices pickled jalapeno peppers
• 4 pounds chicken wings

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs

Ready Time: 10 hrs 25 mins


• place the jerk seasoning, oil, garlic, ginger, green onions, and jalapeno slices in a blender, and blend until thick and smooth. dunk wings in the mixture, and arrange in single layer on baking sheets. spread remaining mixture evenly over wings. cover with aluminum foil, and refrigerate 8 hours, or overnight.
• preheat oven to 300 degrees f (150 degrees c).
• bake wings 2 hours in the preheated oven.

arjun's lime chicken rice

Ingredients

• Servings: 4
• marinade
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 teaspoon dried basil
• salt to taste
• 1/2 teaspoon pepper
• 1 (4 ounce) skinless, boneless chicken breast half - cut into bite-size pieces
• rice
• 2 tablespoons olive oil, divided
• 2 tablespoons minced garlic
• 1 onion, chopped
• 2 fresh jalapeno pepper, seeded and chopped
• 2 tomatoes - peeled, seeded, and coarsely chopped
• salt to taste
• 1 teaspoon turmeric powder
• 1 cup uncooked rice
• 1 lime, juiced
• 2 bay leaves
• 1 cup chicken stock
• 1 1/2 cups water
• 3 tablespoons chopped cilantro

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 8 hrs 45 mins


• mix olive oil, garlic, basil, salt, and pepper in a small bowl. toss chicken in marinade, cover and refrigerate overnight.
• heat 1 tablespoon of olive oil in a small saucepan over medium-high heat; cook chicken and set aside. heat remaining 1 tablespoon of olive oil, and cook garlic and onion until translucent. stir in jalapeno, chopped tomatoes, salt, and turmeric; cook for 2 minutes to soften tomato. stir in the rice, mixing thoroughly. stir in half of the lime juice, bay leaves, chicken stock, water, and cooked chicken. bring to a boil, reduce heat to low, then cover and simmer 25 minutes, stirring occasionally until the rice has cooked. remove from heat, discard the bay leaves; stir in the remaining lime juice and cilantro.

knedliky - czech dumpling with sauerkraut (zeli)

Ingredients

• Servings: 8
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 3 eggs, beaten
• 1 1/2 cups milk, or as needed
• 4 cups dry bread cubes
• 4 slices bacon, sliced into small strips
• 1 (16 ounce) jar sauerkraut - rinsed and drained
• salt and pepper to taste
• 1 teaspoon caraway seeds
• 2 teaspoons cold water
• 1 teaspoon cornstarch

Recipe

Preparation Time: 45 mins Cook Time: 45 mins Ready Time: 1 hr 30 mins


• in a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. make a well in the center, and pour in the eggs and 1 cup of milk. stir to blend, and add enough additional milk to make a moist battery dough, not like pancake batter. use a sturdy wooden spoon to beat the dough at least 200 strokes, rolling it over and over in the bowl until smooth and an occasional bubble appears on the surface. add the dry bread cubes, and stir into the dough until they disappear.
• bring a large pot of water to a boil. place the dough a cheesecloth or cotton cloth, and form into a loaf shape. wrap the cloth around the loaf, and tie the ends.
• place the loaf into the boiling water, and cook for 45 minutes, turning the loaf over about half way through. remove from the water, unwrap, and cover with a tea towel. let stand for 10 minutes.
• fry bacon in a small skillet over medium-high heat until evenly browned. set aside. place the drained sauerkraut into a saucepan, and add enough water to cover the surface. bring to a simmer over medium heat. add bacon, and season with salt, pepper and caraway seeds. stir together the cornstarch and water; mix into the sauerkraut, and simmer for a few minutes before removing from the heat.
• slice the dumpling loaf. drizzle dumpling slices with some of the roast drippings from the pan. serve with sauerkraut.

Jalapeno Pepper Jelly

Ingredients

• Servings: 6
• 3 green bell peppers, seeded and finely chopped
• 2 (4 ounce) cans diced green chile peppers, drained
• 1 1/2 cups distilled vinegar
• 6 1/2 cups sugar
• 1/2 teaspoon cayenne pepper (optional)
• 1 (6 fluid ounce) container liquid fruit pectin
• 5 drops green food coloring (optional)

Recipe

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


• combine the bell peppers, chile peppers, vinegar, sugar, and cayenne pepper in a large pot. bring to a boil over medium heat, stirring frequently. when the mixture comes to a rolling boil that cannot be stirred down, stir in the pectin. cook for 5 more minutes at a boil, then remove from the heat. stir in the green food coloring, if desired.
• ladle jelly into hot sterile jars leaving 1/4 inch headspace. process jars in a boiling water bath for 5 to 10 minutes to ensure a good seal.

Connoisseur's Casserole

Ingredients

• Servings: 8
• 1 (11 ounce) can corn, drained
• 1 (15 ounce) can green beans, drained
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 (2 ounce) jar chopped pimento peppers
• 1/2 cup sour cream
• 1/2 cup shredded colby cheese
• 1 (10.75 ounce) can condensed cream of celery soup
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons butter
• 1/2 cup slivered almonds
• 1 cup crushed buttery round crackers

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, mix corn, green beans, celery, onion, pimento peppers, sour cream, colby cheese, cream of celery soup, salt, and pepper. transfer to a 1 1/2 quart casserole dish.
• melt butter in a small saucepan over medium heat, and stir in slivered almonds and crushed crackers. sprinkle over the casserole.
• bake for 45 minutes in the preheated oven, or until bubbly and lightly browned.

creamed spinach with onions and bacon

Ingredients

• Servings: 6
• 4 slices bacon (optional)
• 4 tablespoons butter, divided
• 1 medium onion, chopped
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup milk

Recipe

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


• wrap bacon in a paper towel, and set on a plate. cook the bacon in the microwave oven until crisp, about 1 minute per slice.
• melt 1 tablespoon of butter in a large skillet over medium heat. add the onion; cook and stir until transparent. add the spinach and cook, stirring frequently, until most of the liquid has evaporated.
• in a separate skillet, melt the remaining butter over medium heat. sprinkle the flour over the butter and whisk in using a fork until smooth. season with garlic powder, salt and pepper; cook and stir until thick. gradually stir in the milk so that no lumps form, and simmer until thickened. add the spinach mixture to the cream sauce, and mix until coated. crumble bacon over the top and serve.

Grilled Onions And Potatoes

Ingredients

• Servings: 4
• 1 cup mayonnaise
• 1/4 cup shredded parmesan cheese
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 large baking potatoes, cut into 1/4-inch slices
• 1 large sweet onion, sliced
• 4 12x12-inch squares aluminum foil
• cooking spray

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat grill for medium heat and lightly oil the grate.
• stir mayonnaise, parmesan cheese, garlic, red pepper flakes, paprika, salt, and pepper together in a large bowl. add potatoes and onion; stir to coat completely.
• arrange aluminum foil squares on a work surface and spray each with cooking spray. divide potato mixture between the four squares. fold aluminum foil over potato mixture and crimp edges together to form a secure pouch.
• cook on the preheated grill until potatoes are tender, about 30 minutes.

Cheezy Tomato Chops

Ingredients

• Servings: 8
• 1/4 cup vegetable oil
• 8 boneless lamb chops
• 2 teaspoons minced garlic
• 2 teaspoons dried onion flakes
• 2 teaspoons seasoned salt
• 3 tomatoes, thickly sliced
• 1 (8 ounce) package monterey jack cheese, cut into 16 slices
• 8 sprigs fresh parsley

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• heat the oil in a skillet over medium heat. place lamb chops in the skillet, and top with garlic and onion. sprinkle with seasoned salt. cook chops 5 minutes on each side, or until done. drain grease, and transfer chops to the prepared baking dish. top each chop with a tomato slice and 2 slices cheese.
• cover and bake 15 minutes in the preheated oven. garnish with parsley to serve.

hearty lentil soup ii

Ingredients

• Servings: 2
• 2 1/2 tablespoons vegetable oil
• 1 fresh green onions, chopped
• 1 carrot, chopped
• 1 parsnip, sliced
• 1 stalk celery, chopped
• 1 potato, cubed
• 1 leek, chopped
• 1 cup dry lentils, rinsed
• 1 (14.5 ounce) can diced tomatoes
• 3 cups vegetable broth
• 2 bay leaves
• 1 dash soy sauce
• 1 dash worcestershire sauce
• 1/2 cup red

Recipe

• in a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. stir well for 5 minutes, or until onion is translucent. add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, worcestershire sauce and .
• bring to a boil and reduce heat to low. cover and simmer for 30 minutes or until lentils are tender. remove the bay leaves and add the fresh coriander or fresh parsley to taste.

Green Chile Stew

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1 (4 ounce) can green chiles
• 2 (14.5 ounce) cans whole peeled tomatoes, chopped
• 2 (8 ounce) cans tomato sauce
• 1 (15 ounce) can whole kernel corn
• 3 potatoes, peeled and cut into chunks
• 2 cups water
• ground cayenne pepper to taste
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• place the ground beef, onion, and garlic in a deep skillet or saucepan over medium heat. cook and stir until beef is evenly browned and onion is tender. drain grease. mix in green chiles. stir in the tomatoes, tomato sauce, corn, and potatoes. pour in water. bring to a boil, reduce heat to low, and simmer 15 minutes, or until potatoes are tender. season with cayenne pepper, salt, and pepper.

Cheesy Confetti Rice

Ingredients

• Servings: 6
• 1/4 cup butter
• 1 cup uncooked long-grain rice
• 1/4 cup chopped onion
• 2 1/2 cups water
• 1 (4 ounce) can diced green chiles, drained
• 1 tablespoon chicken bouillon
• 1 cup shredded monterey jack cheese
• 1/4 cup sliced ripe olives
• 1/2 (4 ounce) jar diced pimento peppers, drained
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• in a 2 quart saucepan over medium heat melt butter and stir in rice and onion. cook over medium heat, stirring constantly, until rice turns golden brown, about 8 to 10 minutes.
• slowly add water, green chiles and chicken bouillon. bring mixture to a boil, reduce heat and cover. simmer until rice is tender, about 25 to 30 minutes. stir in cheese, olives, pimientos and parsley.

Chitterlings (chitlins)

Ingredients

• Servings: 16
• 20 pounds frozen cleaned chitterlings, thawed
• 1 large baking potato
• 2 large onions, peeled and halved
• 1 green bell pepper, chopped
• 3 cloves garlic
• 3 stalks celery, with leaves
• 1 cup apple vinegar
• 2 tablespoons salt
• 1 bay leaf
• 1 teaspoon seasoning to taste
• 1 teaspoon red pepper flakes, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• clean the chitterlings by removing all the specks and fat with specks on them. rinse in several changes of salted water. place them in a large pot and fill with enough water to cover. bring to a boil, drain, rinse and fill with enough water to cover again.
• return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. season with salt, bay leaf, seasoning and red pepper flakes. cover and simmer over medium heat for 3 to 4 hours. chitterlings should appear clear to in color.
• cut the chitterlings into 1 inch pieces and return to the pot. pour out most of the cooking liquid. discard the potato, onions, celery and bay leaf. heat the chitterlings through and serve with your favorite side dishes. store the leftovers in the refrigerator. like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.

classic chicken and rice soup

Ingredients

• Servings: 8
• 1 recipe fast chicken soup base
• 3/4 cup long-grain rice
• 1 cup frozen green peas
• 1/2 cup chopped fresh parsley
• salt and freshly ground black pepper

Recipe

• prepare fast chicken soup base. bring to a simmer.
• add these, then simmer until tender, 10-20 minutes: 3/4 cup long-grain rice.
• before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley.
• final touch: add salt and pepper, to taste.

clam with tomato and rice soup

Ingredients

• Servings: 6
• 1/2 cup uncooked rice
• 1 cup water
• 1/4 cup minced red onion
• 4 cloves garlic, minced
• 1/4 cup butter
• 1 (6.5 ounce) can minced clams
• 1/2 cup corn
• 2 teaspoons lemon juice
• 4 (8 ounce) cans tomato sauce
• 1 teaspoon chopped fresh basil
• salt and pepper to taste
• 1 cup water
• 1 cup heavy cream

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a small saucepan, bring 1 cup water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
• in a large saucepan or stockpot, saute the onion and garlic in butter until tender. add clams, corn, lemon juice and tomato sauce. season with fresh basil and salt and pepper to taste. stir in remaining cup of water and let the soup simmer for 20 minutes. remove from heat and stir in the heavy cream and cooked rice until well blended. serve immediately.

lea's hamburgers

Ingredients

• Servings: 4
• 1 1/2 pounds ground beef
• 1 small onion, finely chopped
• 1 egg
• 1/2 cup bread crumbs
• 1/4 cup bacon bits
• garlic salt to taste
• 4 hamburger buns, split and toasted

Recipe

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


• preheat an outdoor grill for high heat.
• in a medium bowl, mix together the ground beef, onion, egg, bread crumbs, and bacon bits. season with garlic salt. (i like to use a lot.) divide into four balls, and pat into patties.
• lightly oil the grate, and place patties the grill. cook for about 5 minutes per side, or until firm and no longer pink in the center. serve on toasted buns with your favorite hamburger toppings.

Company Liver With Onions

Ingredients

• Servings: 6
• 1/2 cup butter
• 2 onions, sliced
• 1 1/2 pounds calf's liver
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 (8 ounce) can mushrooms, with liquid
• 2 cups sour cream
• 1 teaspoon worcestershire sauce

Recipe

Preparation Time: 15 mins Cook Time: 33 mins Ready Time: 48 mins


• in a large skillet, melt butter over medium high heat. cook and stir onions until tender, about 7 minutes. season liver slices with salt and pepper, and add to the skillet. brown liver slices, turning once, for approximately 5 minutes. pour in mushrooms with their liquid. reduce heat, cover, and simmer for 8 to 10 minutes. stir in sour cream and worcestershire sauce, and continue simmering another 8 to 10 minutes. serve immediately.

muffin tin potatoes gratin

Ingredients

• Servings: 12
• cooking spray
• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 1/2 cup freshly grated parmesan cheese
• salt and ground black pepper to taste
• 2 large potatoes, peeled and thinly sliced

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 400 degrees f (200 degrees c). spray 12 muffin cups with cooking spray or grease with butter.
• heat butter in a saucepan over medium heat. cook and stir garlic in the melted butter until fragrant, about 1 minute. add flour to garlic mixture; cook and stir until mixture is smooth and thickened, about 2 minutes.
• slowly pour milk into flour-butter mixture while continuously stirring with a whisk until sauce is smooth and thickened, about 5 minutes. remove saucepan from heat and stir parmesan cheese into sauce until cheese melts from the heat of the sauce; season with salt and pepper.
• divide the potatoes among the 12 prepared muffin cups and spoon cheese sauce over potatoes.
• bake in the preheated oven until potatoes are tender, about 25 minutes.

Cranberry Thanksgiving Turkey Sandwich

Ingredients

• Servings: 1
• 2 slices wheat bread
• 2 tablespoons mayonnaise
• 1/4 cup shredded lettuce
• 4 ounces sliced butterball® maple honey turkey
• 2 tablespoons whole berry cranberry sauce

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• spread each slice of bread with mayonnaise.
• top with lettuce, turkey and cranberry sauce and remaining slice of bread.

Beef Tenderloin In Creamy Porcini Sauce

Ingredients

• Servings: 6
• 1 ounce dried porcini mushrooms
• 1 cup hot water
• 2 tablespoons butter
• 6 tablespoons olive oil, divided
• 1 small red onion, finely chopped
• 1 teaspoon finely minced garlic
• 1 cube beef bouillon
• salt and black pepper to taste
• 1/2 cup heavy cream
• 2 pounds new potatoes
• 2 pounds beef tenderloin medallions
• 1/2 teaspoon crushed dried thyme

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• in a small bowl, soak dried mushrooms in hot water.
• heat butter and 2 tablespoons olive oil in a skillet over medium heat. stir in the onion and garlic; cook until the onion is tender and transparent. stir in beef bouillon cube, and pour in mushrooms with water. season with salt and pepper. mix in cream; simmer gently for 5 minutes. set aside.
• place whole potatoes in a pan with water to cover; bring to a boil over high heat, and cook about 5 minutes. drain water. when potatoes are cool enough to touch, cut them in half. heat 2 tablespoons olive oil in a skillet over medium heat, and fry potatoes until golden. season with salt and thyme. set aside.
• preheat oven to 400 degrees f (200 degrees c).
• season beef medallions with salt and pepper. heat 2 tablespoons olive oil in a wok or large skillet over high heat. place medallions in hot oil, and brown on both sides. remove from heat, and place medallions in the center of a roasting dish.
• cover medallions with porcini sauce. arrange potatoes around medallions. cover dish with aluminum foil. roast for 15 minutes.

Spinach Dip In Pumpernickel

Ingredients

• Servings: 1
• 2 (8 ounce) loaves round pumpernickel loaves
• 1 cup low-fat cottage cheese, creamed
• 1 cup freshly grated parmesan cheese
• 3/4 cup fat-free mayonnaise
• 1/2 cup nonfat sour cream
• 1 tablespoon grated onion
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon garlic powder
• 1 (10 ounce) package frozen spinach - thawed, drained and chopped
• 1 (8 ounce) can water chestnuts, drained and chopped
• 1 (2 ounce) bottle diced pimento peppers, drained
• 1 (.4 ounce) packet dry vegetable soup mix
• 3 tablespoons grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c).
• remove the top and interior of one pumpernickel loaf. cut the insides, top and second loaf into pieces for dipping.
• place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm.
• in a large bowl, mix the cottage cheese, 1 cup parmesan cheese, mayonnaise, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers and dry vegetable soup mix. spoon the mixture into the hollowed out loaf. top with 3 tablespoons parmesan cheese.
• bake in the preheated oven 20 minutes, or until bubbly and lightly brown. heat the cut up bread pieces until lightly toasted.

baked zucchini chips

Ingredients

• Servings: 4
• 3 small zucchini, sliced into 1/4-inch rounds
• 2 tablespoons olive oil
• 1/2 cup italian-seasoned bread crumbs
• 2 tablespoons grated parmesan cheese
• 2 teaspoons fresh oregano

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• place zucchini in a bowl. drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. spread coated zucchini a baking sheet. sprinkle parmesan cheese and oregano over coated zucchini.
• bake in the preheated oven until zucchini are tender and cheese is browned, about 15 minutes.

Easy, Sweet Cornbread Muffins

Ingredients

• Servings: 1
• 2 (7.5 ounce) packages corn bread mix (such as jiffy®)
• 1/2 cup milk
• 1/2 cup sour cream
• 3 tablespoons honey
• 2 eggs
• 2 tablespoons sugar
• 3 tablespoons melted butter

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 375 degrees f (190 degrees c). line 12 muffin cups with paper liners.
• mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. fill muffin cups 3/4 full with batter. lightly sprinkle each muffin with sugar.
• bake in the preheated oven until muffins are golden brown, 18 to 20 minutes. brush tops of muffins with melted butter; repeat brushing muffins with butter 2 to 3 more times.

Chicken Tortilla Soup In The Slow Cooker

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 4 skinless, boneless chicken breast halves, cut into cubes
• 1 large onion, chopped
• 2 (16 ounce) cans refried beans
• 2 (15 ounce) cans corn, drained
• 1 (14.5 ounce) can chicken broth, or more as needed
• 1 (1 ounce) package taco seasoning
• 1 cup picante sauce
• 1/8 teaspoon garlic powder
• shredded cheddar cheese, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 25 mins


• heat olive oil in a skillet over medium-high heat. cook and stir chicken and onion in hot oil until the chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes.
• stir refried beans, corn, chicken broth, taco seasoning, picante sauce, and garlic powder together in a slow cooker; add the chicken and onion mixture.
• cook on low until the chicken pulls apart easily with 2 forks, 3 to 5 hours. shred chicken in the soup with 2 forks. continue cooking for 1 hour more. ladle into bowls and top with cheddar cheese.

Crinkle Cookies

Ingredients

• Servings: 80
• 1 3/4 cups granulated sugar
• 4 eggs
• 4 ounces unsweetened chocolate, melted and cooled slightly
• 1/2 cup shortening
• 2 teaspoons baking powder
• 1 teaspoon peppermint extract
• 2 cups all-purpose flour
• 1 cup powdered sugar

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 30 mins


• combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. gradually beat in as much of the flour as you can with the mixer. using a wooden spoon, stir in any remaining flour.
• cover and chill for 2 to 24 hours or until dough is easy to handle.
• preheat oven to 375 degrees f. line cookie sheets with reynolds® parchment paper; set aside. shape dough into 1-inch balls. roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
• bake about 9 minutes or until edges are just set. transfer the cookies on the parchment paper to a wire rack; cool completely.

best bbq rub in texas

Ingredients

• Servings: 5
• 1 (16 ounce) bottle seasoning salt
• 1/4 cup paprika
• 2/3 cup chili powder
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 2 teaspoons ground dry mustard
• 1 teaspoon ground cloves
• 1 teaspoon dry mesquite flavored seasoning mix
• 2 tablespoons garlic salt
• 1 tablespoon black pepper
• 1 cup packed brown sugar

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• in a large bowl, mix seasoning salt, paprika, chili powder, ginger, nutmeg, dry mustard, cloves, dry mesquite flavored seasoning mix, garlic salt, black pepper and brown sugar.

Ship Island Shrimp Dip

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container sour cream
• 1 lemon, juiced
• 1/2 (.7 ounce) package dry italian-style salad dressing mix
• 1 (4.5 ounce) can shrimp, rinsed and drained

Recipe

Preparation Time: 5 mins Ready Time: 8 hrs 5 mins


• in a medium bowl, combine cream cheese and sour cream and blend with an electric mixer on medium speed until blended.
• add lemon juice and dressing mix; mix well. add in shrimp and mix.
• chill dip overnight and serve.

chef john's cream cheese frosting

Ingredients

• Servings: 2
• 1/4 cup butter, softened
• 1 (4 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice (optional)
• 1 3/4 cups confectioners' sugar, or more to taste

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• place butter, cream cheese, vanilla extract, and lemon juice into the work bowl of a large stand mixer fitted with whisk attachment; beat mixture on medium speed until smooth.
• scrape down the attachment and sides of bowl; add confectioners' sugar to butter mixture. mix at low speed until confectioners' sugar begins to incorporate into butter mixture. raise mixer speed to high and beat until frosting is light and fluffy, scraping sides occasionally, about 3 minutes. frosting will set up and become firmer when refrigerated.

Crinkle Cookies

Ingredients

• Servings: 80
• 1 3/4 cups granulated sugar
• 4 eggs
• 4 ounces unsweetened chocolate, melted and cooled slightly
• 1/2 cup shortening
• 2 teaspoons baking powder
• 1 teaspoon peppermint extract
• 2 cups all-purpose flour
• 1 cup powdered sugar

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 30 mins


• combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. gradually beat in as much of the flour as you can with the mixer. using a wooden spoon, stir in any remaining flour.
• cover and chill for 2 to 24 hours or until dough is easy to handle.
• preheat oven to 375 degrees f. line cookie sheets with reynolds® parchment paper; set aside. shape dough into 1-inch balls. roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
• bake about 9 minutes or until edges are just set. transfer the cookies on the parchment paper to a wire rack; cool completely.

summer garden crustless quiche

Ingredients

• Servings: 1
• 1 teaspoon olive oil, or as needed
• 1 tablespoon olive oil
• 1 yellow onion, minced
• 3 cloves garlic, minced
• 5 cups chopped kale
• 1/4 teaspoon kosher salt
• 2 grinds fresh black pepper, or to taste
• 1 cup diced tomato
• 1/2 cup shredded carrots
• 5 eggs
• 3/4 cup whole milk
• 7 1/2 ounces shredded cheddar cheese (such as sargento® 4 state cheddar cheese)
• 1/4 cup chopped flat-leaf parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9-inch pie dish with 1 teaspoon olive oil.
• heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. stir tomato and carrots into kale mixture; cook for 5 more minutes. remove skillet from heat.
• whisk eggs and milk together in a bowl. stir cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
• bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. cool in pie dish for 2 to 3 minutes before slicing.

creamed spinach with onions and bacon

Ingredients

• Servings: 6
• 4 slices bacon (optional)
• 4 tablespoons butter, divided
• 1 medium onion, chopped
• 2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup milk

Recipe

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


• wrap bacon in a paper towel, and set on a plate. cook the bacon in the microwave oven until crisp, about 1 minute per slice.
• melt 1 tablespoon of butter in a large skillet over medium heat. add the onion; cook and stir until transparent. add the spinach and cook, stirring frequently, until most of the liquid has evaporated.
• in a separate skillet, melt the remaining butter over medium heat. sprinkle the flour over the butter and whisk in using a fork until smooth. season with garlic powder, salt and pepper; cook and stir until thick. gradually stir in the milk so that no lumps form, and simmer until thickened. add the spinach mixture to the cream sauce, and mix until coated. crumble bacon over the top and serve.

Crinkle Cookies

Ingredients

• Servings: 80
• 1 3/4 cups granulated sugar
• 4 eggs
• 4 ounces unsweetened chocolate, melted and cooled slightly
• 1/2 cup shortening
• 2 teaspoons baking powder
• 1 teaspoon peppermint extract
• 2 cups all-purpose flour
• 1 cup powdered sugar

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs 30 mins


• combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. gradually beat in as much of the flour as you can with the mixer. using a wooden spoon, stir in any remaining flour.
• cover and chill for 2 to 24 hours or until dough is easy to handle.
• preheat oven to 375 degrees f. line cookie sheets with reynolds® parchment paper; set aside. shape dough into 1-inch balls. roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
• bake about 9 minutes or until edges are just set. transfer the cookies on the parchment paper to a wire rack; cool completely.

Pesto Pizza

Ingredients

• Servings: 24
• 1 ready made pizza crust
• 1/2 cup pesto
• 1 cup ricotta cheese
• 1/4 cup grated romano cheese
• 2 tomatoes, sliced
• 1/4 cup grated parmesan cheese

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• in a small bowl, combine ricotta and parmesan.
• spread pesto over the ready-to-cook pizza crust. spread the ricotta and parmesan over the pesto, and layer the tomatoes over the cheese. sprinkle with parmesan to taste.
• bake for 12 to 15 minutes.

Cheezy Tomato Chops

Ingredients

• Servings: 8
• 1/4 cup vegetable oil
• 8 boneless lamb chops
• 2 teaspoons minced garlic
• 2 teaspoons dried onion flakes
• 2 teaspoons seasoned salt
• 3 tomatoes, thickly sliced
• 1 (8 ounce) package monterey jack cheese, cut into 16 slices
• 8 sprigs fresh parsley

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• heat the oil in a skillet over medium heat. place lamb chops in the skillet, and top with garlic and onion. sprinkle with seasoned salt. cook chops 5 minutes on each side, or until done. drain grease, and transfer chops to the prepared baking dish. top each chop with a tomato slice and 2 slices cheese.
• cover and bake 15 minutes in the preheated oven. garnish with parsley to serve.

Eddie's Special Burgers

Ingredients

• Servings: 8
• 1 pound lean ground beef
• 1 teaspoon olive oil
• 1 large green bell peppers, sliced
• 1 small onion, sliced
• 6 button mushrooms, sliced
• 1 cup shredded low-fat mozzarella cheese
• 8 hamburger buns
• fat free italian-style dressing, to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• with the ground beef, make 8 thin hamburger patties. fry in a skillet for 3 to 4 minutes on both sides or until done. set aside.
• in the same pan, heat the olive oil over medium heat. saute the green peppers, onion, and mushrooms for 1 minute. cover and let cook in the juices for 5 minutes.
• place the hamburgers on the buns, top with vegetables and an ounce of low fat mozzarella cheese. drizzle italian dressing to taste.

Salsa I

Ingredients

• Servings: 8
• 2 (14.5 ounce) cans peeled and diced tomatoes, drained
• 1 bunch fresh cilantro
• 3 cloves garlic, minced
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Ready Time: 3 hrs 5 mins


• in a medium bowl, mix together tomatoes, cilantro, garlic, and salt and pepper. mix well, cover, and chill for at least 3 hours before serving.

meal in foil

Ingredients

• Servings: 1
• 1/3 pound ground beef chuck
• 1 potato, sliced
• 1 carrot, sliced
• 1 sweet onion, sliced
• 1 tablespoon butter
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat an outdoor grill for high heat. lightly grease one side of a large piece of heavy foil.
• form ground beef chuck into a patty, and place in the center of the foil's prepared side. arrange potato, carrot and sweet onion around the beef. top with butter. salt and pepper to taste. tightly seal the foil around the beef and vegetables.
• place the sealed foil packet on the prepared grill. turning frequently, cook approximately 30 minutes, or to desired doneness.

barbeque potato salad

Ingredients

• Servings: 12
• 5 pounds unpeeled potatoes, cubed
• 1 small red onion, diced
• 6 hard-cooked eggs, peeled and finely diced
• 1 1/2 cups mayonnaise
• 1/2 cup barbeque sauce
• 1/2 teaspoon garlic powder
• salt and ground black pepper to taste
• 1 teaspoon paprika (optional)

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 2 hrs 45 mins


• place cubed potatoes into a large kettle and cover with water. bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just tender, 15 to 20 minutes. drain and spread the potatoes baking sheets in a single layer. chill the potatoes in the refrigerator until cold, about 2 hours.
• mix the cooled potatoes, red onion, egg, mayonnaise, barbeque sauce, garlic powder, salt, and pepper in a large bowl. sprinkle with paprika if desired.

Slow Cooker Spanish Roast

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 (4 pound) beef chuck roast
• salt and pepper to taste
• 1 cube vegetable bouillon
• 1 cup boiling water
• 1 (4 ounce) package sliced pepperoni
• 1 medium onion, quartered and thinly sliced
• 1 (15 ounce) can whole black olives, drained
• 2 tablespoons chopped fresh garlic
• 1 (14.5 ounce) can stewed tomatoes

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• heat the oil in a skillet over medium heat, and brown the roast on all sides. season with salt and pepper, and transfer to a slow cooker.
• dissolve the vegetable bouillon in the boiling water, and pour into the slow cooker. mix the pepperoni, onion, black olives, garlic, and tomatoes into the slow cooker.
• cover, and cook 4 hours on high or 8 hours on low.

Chops Ii

Ingredients

• Servings: 4
• 1 onion, chopped
• 2 lamb chops butterfly cut
• 1 (12 fluid ounce) can or bottle
• 2 cubes chicken bouillon

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• arrange chopped onions in bottom of slow cooker. lay butterfly chops on top, separating if you wish. pour in and drop in chicken bouillon cubes. cook on low for 6 to 8 hours.

barbeque sauce i

Ingredients

• Servings: 2
• 6 tablespoons lemon juice
• 1/2 cup vinegar
• 1 tablespoon brown sugar
• 1/4 cup worcestershire sauce
• 1 cup ketchup
• 1/2 teaspoon mustard powder

Recipe

• in a small saucepan over low heat, combine the lemon juice, vinegar, brown sugar, worcestershire sauce, ketchup and mustard powder and stir well. simmer for 10 minutes, remove from heat and allow to cool.

Barbeque Ham

Ingredients

• Servings: 4
• 2 tablespoons chopped onions
• 1/2 cup ketchup
• 1/4 cup water
• 1/4 cup vinegar
• 1/4 cup prepared mustard
• 3 tablespoons brown sugar
• 1 tablespoon worcestershire sauce
• 1 pound cooked ham, thinly sliced and chopped

Recipe

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


• in a skillet with a small amount of oil, fry onions until brown. in a bowl blend together ketchup, water, vinegar, mustard, brown sugar and worcestershire sauce. combine this mixture in skillet with onions and ham and simmer until hot, about 5 to 10 minutes.

beef tenderloin asturias

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 4 (6 ounce) beef tenderloin steaks
• salt and pepper to taste
• 1 small onion, minced
• 1 tablespoon paprika
• 1/4 cup dry
• 1/2 cup beef broth
• 4 ounces spanish blue cheese, such as cabrales or valdeon
• 2 tablespoons chopped parsley

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a large skillet over medium-high heat until smoking. season steaks to taste with salt and pepper, then sear on both sides in hot oil. reduce heat to medium and continue cooking until steaks reach desired doneness, about 6 minutes for medium-rare. remove steaks from skillet and keep warm.
• stir in minced onion and cook until softened and translucent, about 5 minutes. season with paprika and cook for an additional minute. increase heat to medium-high, then pour in . simmer until the has reduced by half, then add the beef broth, return to a simmer, and cook for 2 minutes. stir in the crumbled blue cheese until just melted.
• to serve, pour the sauce over the steaks and sprinkle with chopped parsley.

beef fajita marinade

Ingredients

• Servings: 2
• 1/3 cup fresh lime juice
• 1/4 cup tequila
• 2 cloves garlic, minced
• 1 tablespoon chopped cilantro
• 1 teaspoon dried, crushed mexican oregano
• 2 teaspoons ground cumin
• 1 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• whisk together lime juice, tequila, garlic, cilantro, oregano, cumin, and pepper in a bowl.
• to use the marinade, pour into a resealable bag, and add 1 to 1 1/2 pounds of flank steak. press the air out of the bag and seal tightly. marinate in the refrigerator 8 to 24 hours.