KE Cookbook

Look through the list of recipes below, and when you find one you like, click on the recipe name or scroll down to find the recipe at the bottom of the page.

Meals: Do your friends and family consider you a great cook? We need GOOD HOME COOKIN' for 8 adults each day of the sale. We know it might sound absurd to ask for meals, but we are at the sale with our young kids for several weeks straight and and cannot leave the checkout area during the sale. Pizza delivery gets old QUICK! Thanks to everyone who has been so gracious as to provide for us in this way! You are wonderful!

  • You will need a code to register online on this website for the date(s) you are able to bring dinner and lunch for the next day. The code is presale. Enter it during volunteer registration at the top of the volunteer agreement page.
  • AFTER you have registered and picked a date on this site, THEN decide what meals you will be bringing from the KE Cookbook web page AND register on our site AGAIN via MEAL SIGNUP under the Volunteer Menu heading in order to tell us what you will be bringing. This helps avoid redundancy.
  • You'll get Super Volunteer status (8 hours) for 1 day hot dinner and cold lunch for the next day, 12 hours super duper volunteer status (you'd shop first on Volunteer day) if you prepare and serve meals on 2 days.
  • Meals should feed 8 adults unless the slot you register for says otherwise.
  • Please include a salad, a dessert, and fresh cut fruit with dinner and fresh cut fruit with lunch. Thanks!!!
  • Please choose lunch and dinner from the KE Cookbook web page (this way we know our kids will be eating food they won't waste!) or email us your recipes to see if they'd work out.
  • One of our children is ALLERGIC to dairy, eggs, dyes, and peanuts. Feel free to make meals WITH these ingredients! Meals which have these ingredients just need to be labeled as such. Thank you so much for your consideration!
  • Also, please, if at all possible, can you make only gluten-free pastas (rice pastas) if you make pasta for this year. Thanks for considering!
  • No need to purchase bread, croissants, or buns.
  • We ask you to bring the dinner hot to the clothing checkout area only because we cannot leave the checkout area to heat it.
  • Please bring a cold meal for lunch and give it to us to put into the fridge, and could you label it to tell us the date it was brought, what is included, if it contains dairy, eggs, dyes, or peanuts, and serving directions if not obvious. (We sometimes overlook meals or parts of meals and also don't know when to dispose of leftovers since we are at the sale for almost a month.)
  • Please use disposable pans/containers as we cannot return them. We have large disposable serving spoons.
  • 5 pm is a good delivery time; Sunday meals must be delivered at 5 to be out before the mall doors close at 6! Thanks.
  • We are VERY grateful for all you do for us and how you enable us to keep the sale running smoothly because we don't have to think about food preparation while we are there!

LUNCH IDEAS

Strawberry Grilled Chicken Salad

Cranberry Chicken Salad

Alice Metz Chicken Salad

John Madden’s BBQ Beef Sandwiches

Bev's Lettuce Wraps

Ellen's Sloppy Joes

Pulled Pork Sandwiches

Eastern BBQ

Caesar Chicken Salad

Chicken and Rice Salad


Beef Dinner Entrees

Aunt Suzi's Brisket

Brisket

Baked Steak in Tangy Tomato Sauce

BBQ Beef

Beef with Ginger

Black ‘N Bleu Sirloin Blackening Seasoning

Country Fried Steak in Pan Gravy

Dijon Sirloin Tips

London Broil or Flank

Pot Roast

Mustard Marinated Sirloin with Mushroom Sauce

Savory Shepherd's Pie

Shredded BBQ Beef


Pork

Angus Barn Ribs

Baby Loin Back Ribs

Barbecued Pork Tenderloin

BBQ Sauce for Pork

Roasted Red Pepper Sauce

Pork Loin

Garlic and Soy Grilled Pork Chops

Herb-Roasted Pork Tenderloin

Honey-Garlic Pork Tenderloin

Hot Sesame Pork

Maple-Glazed Pork Chops with Pecans and Apples

Maple Mustard Glazed Pork Roast

Marinated Pork Tenderloin with Jezebel Sauce

Pork Chop Marinade

Pork ‘n Onion Kabobs

Pork Tenderloins with Cinnamon

Ribs

Sausage & Peppers

Spareribs

Spicy Brown Mustard Pork Chops

Sweet Pork with Garlic

Taste of Home BBQ Ribs


Poultry

All Season Grill Chicken

Alice Springs Chicken

BBQ Chicken

Beth's Chicken Marinade

Chicken Marinara

Chicken Parmesan

Chicken Parmesan

Chicken Scaloppini

Country Chicken Casserole

Herb-Roasted Chicken

Parmesan Chicken

Rosemary Chicken

Seasoned Chicken Bake


Soups

Chicken Tortilla Soup

Italian Beef and Vegetable Soup

Meatball Soup

Portuguese Soup

Sausage-Tortellini Soup

Chili

Soup Nazi's Mexican Chicken Chili


Stews

Company Beef Stew

Mashed Potato Bowls


Tex/Mex

Black Bean Salsa

Guacamole Salsa

Taco Mix


Asian

Beef with Ginger

Chinese BBQ Pork

Garlic Snow Peas

Jap Chae

Korean Ginger Chicken

Sweet and Sour Pork

Szechwan Beef Stir-fry

Szechuan Dry-Fried Shredded Beef

Flank Steak

Teriyaki Finger Steaks

Thai Shrimp Stir Fry


LUNCH IDEAS

Strawberry Grilled Chicken Salad


  • 3/4 pound boneless skinless chicken breasts cut into strips
  • DRESSING:
  • 1/2 t salt
  • 1 T finely chopped onion
  • 2 T poppy seeds
  • 1/4 C red wine vinegar
  • 1/3 C honey
  • 3/4 C olive oil
  • Organic romaine lettuce
  • Organic Strawberries, sliced
  • Pecans, roasted, see below.
  • Carrot, grated
  • Organic celery, sliced small
  • Organic cucumber, peeled and diced



Combine all Dressing ingredients in blender for 30 seconds. Serve on the side of the salad.

Sprinkle chicken with garlic salt, pepper, and chile powder. Sautee in pan or grill. Slice into thin strips.

Cranberry Chicken Salad

Serves 8

  • 1 tablespoon butter
  • 3/4 cup almonds, blanched and slivered
  • 1 pound spinach, rinsed and torn into bite-size pieces
  • 1 cup dried cranberries
  • 1 tablespoon poppy seeds
  • 1/2 cup white sugar
  • 2 teaspoons minced onion
  • 1/4 teaspoon paprika
  • 1/4 cup white wine vinegar
  • 1/4 cup cider vinegar
  • 1/2 cup vegetable oil

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a medium bowl, whisk together the poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving. In a large bowl, combine the spinach with the toasted almonds and cranberries.

Alice Metz Chicken Salad

  • 1 1/2 cup grapes halved and seeded
  • 3/4 cup almonds slivered, toasted or pecans
  • 1 1/2 tablespoon distilled white vinegar
  • 1/8 teaspoon pepper
  • 3/4 teaspoon salt
  • 3 tablespoon half and half or light cream
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoon onion grated
  • 3/4 cup celery chopped (3 stalks)
  • 3 3/4 cup chicken cooked, chopped or turkey

  • Cut meat in large chunks. Add celery and onion. Mix mayo with remaining ingredients. Toss and chill.


    John Madden’s BBQ Beef Sandwiches
    Prep time: 3 1/4 hours cooking + 15 minutes for prep

    • 3 lbs. beef roast, cooked, cooled and shredded. (I like rump roast because it’s not greasy.)
    • 2 onions, chopped
    • 2 tablespoons of butter
    • 2 cloves garlic, minced
    • ½ cup minced celery
    • 1 ½ cup water
    • ½ teaspoon dry mustard
    • 2 cup ketchup
    • 3 tablespoons apple cider vinegar
    • 3 tablespoons Worcestershire sauce
    • 4 tablespoons brown sugar
    • ¼ teaspoon paprika
    • 1 teaspoon Tabasco sauce
    • ½ teaspoon black pepper
    • 2 teaspoons salt
    • 1 ½ teaspoons chili powder

    Directions:

    1. In a large saucepan or small soup pot, brown onions in butter until tender.
    2. Add all other ingredients including cooked and shredded beef.
    3. Cover and cook over low heat for at least 2 hours, uncovering for the last ½ hour or so; or in a crock pot on low heat for 6 to 8 hours. (I can't vouch for the crock pot method, but stovetop works just fine!)

    Servings: 8 – 10


    Bev's Lettuce Wraps

    Filling:

    • 4 boneless, skinless chicken breast halves
    • Peanut Sauce   (Recipe below)
    • 2 teaspoons vegetable oil
    • 1tablespoon bottled, minced garlic
    • 1 tablespoon chopped fresh ginger
    • 1 bunch green onions, chopped
    • 1 (8oz) can sliced bamboo shoots, drained and chopped
    • Large carton mushrooms, sliced
    • 1/3 cup unsalted peanuts, chopped
    • 1 tablespoon soy sauce
    • 1 teaspoon sugar

    Peanut Sauce (Note: You may want to double this so you have plenty.)

    • 3 tablespoons creamy peanut butter
    • 4 tablespoons vegetable oil
    • 4 tablespoons soy sauce
    • 4 tablespoons sugar
    • 4 teaspoons white vinegar
    • ½ teaspoons sesame oil
    • 1/8 teaspoons ground cayenne pepper

    Directions:

    1. While chicken is slightly frozen, cut into short strips, about ½ inch thick.
    2. Heat oil on high in a 12 inch non-stick skillet.
    3. Add chicken, garlic and ginger to skillet.  Cook 5-7 minutes until no longer pink.
    4. Slice green onions into ¼ inch slices.  Drain bamboo shoots, and cut into smaller pieces according to taste.  Chop peanuts, setting each aside.
    5. To pan add: soy sauce, sugar, green onions, bamboo shoots, mushrooms and peanuts; stir well.
    6. Add the peanut sauce and stir well again.
    7. Cook for 2 minutes until all ingredients are hot and all the filling is moistened by sauce.
    8. Serve over steamed rice, or put in lettuce leaves.

    Servings: 4


    Ellen's Sloppy Joes

    • 1 lb. ground sirloin
    • 1 teaspoon of salt
    • 1 teaspoon of sugar
    • 1 tablespoon of white vinegar
    • 1 medium onion, chopped
    • 1 can tomato soup
    • ½ can water – omit!
    • 2 tablespoons of butter
    • 1 teaspoon of garlic powder
    • 1 green pepper, chopped

    Directions:

    1. In butter, brown onion, pepper and garlic.
    2. Add sirloin.
    3. Cook slowly till done, stirring constantly.
    4. Add remaining ingredients.
    5. Simmer 30 minutes.
    6. Serve open faced on toasted hamburger buns.

    Servings: 4 (about 1-½ pints)


    Pulled Pork Sandwiches

    • 1 tablespoon of oil
    • 1 teaspoon salt
    • 1 cup chopped onion
    • 1 – 12 oz. bottle Chili Sauce
    • 3-½ lb. boneless pork shoulder roast or Boston butt
    • ½ teaspoon pepper
    • 1 – 16 oz can Jellied Cranberry Sauce
    • 1 teaspoon cayenne pepper
    • Sandwich rolls, toasted

    Directions:

    1. Heat oil in skillet on medium high heat.
    2. Sprinkle pork with salt and pepper; cook in oil until brown on sides.
    3. Place pork and onion in slow cooker and cook on low for 7 - 9 hours.
    4. Remove pork with slotted spoon. Reserve 1 C liquid in crock pot.
    5. Add remaining ingredients to crock.
    6. Shred pork and return to crock.
    7. Cover and cook on low for 15 - 20 minutes.
    8. Spoon onto buns (I toasted them).

    Servings: 12 - 16 sandwiches (7 C of pulled pork)

    Note: Works well served with corn on the cob, cole slaw, tater tots…

    Caesar Chicken Salad

    • 2 tablespoons olive oil
    • 4 – 5 chicken breasts, (enough for 2 cups chopped chicken when cooked)
    • 3 cups cooked penne pasta (8 oz dry)
    • 1 cup quartered cherry tomatoes
    • 4 ounces crumbled feta (with sun dried tomatoes and basil if possible)
    • ¼ cup fresh basil strips
    • ¼ chopped red onion (or less if it's a big onion)
    • ¼ cup chopped sun dried tomatoes
    • ½ cup Caesar salad dressing (I use Cardinis)

    Directions:

    1. Begin heating water for pasta.
    2. Cut chicken into one inch pieces.
    3. Heat olive oil in pan.
    4. Cook chicken on high 8 minutes.
    5. Cook pasta.
    6. Mix chicken, pasta, and all other ingredients. Serve!

    Serves 4


    Chicken and Rice Salad

    • 1 (6 ounce) package long grain and wild rice mix
    • 1 cup chicken broth
    • 1 cup coarsely chopped pecans
    • 3 cup chopped cooked chicken
    • 1 red bell pepper, chopped
    • ¾ cup chopped arugula (I skip this but this time I used Napa cabbage right before serving)
    • ¼ cup chopped green onions
    • 1 ½ tablespoons soy sauce
    • 2 tablespoons rice wine vinegar
    • 1 ½ tablespoons sesame oil
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • lettuce leaves (romaine works well)

    Directions:

    1. Cook rice according to package BUT substitute 1 cup chicken broth for 1 cup water; cool.
    2. Bake pecans in a shallow pan at 350, stirring often, 5-10 minutes, until toasted.
    3. Combine rice, pecans, chicken, and next 3 ingredients in a bowl.
    4. Whisk together soy and next 4 ingredients.
    5. Pour liquid over chicken mixture, tossing gently. Serve on individual lettuce-lined plates.

    Serves 4


    Beef Dinner Entrees

    Aunt Suzi's Brisket

    Source: www.myrecipes.com

    • 34 cup brown sugar
    • 34 cup chili sauce
    • 34 cup ketchup
    • 12 to 34 envelope dry onion soup mix (1.4-ounce) to taste
    • 1 bottle beer (12-ounce)
    • 1 Beef Brisket (3- to 4-pound)
    • 15 small red potatoes
    • 1 12 pounds baby carrots
    • Green beans for side dish
    Directions:
    1. Preheat oven to 325.
    2. Stir together first 4 ingredients; gently stir in beer.
    3. Place brisket, fat side up, in a large Dutch oven or roasting pan; pierce several times with a fork.
    4. Arrange potatoes and carrots evenly around brisket; then pour beer mixture evenly over brisket, potatoes, and carrots.
    5. Bake, covered, at 325 for 3 1/2 hours, basting occasionally with sauce.
    6. Remove from oven, and let brisket stand in pan, uncovered, 20 minutes.
    7. Remove brisket from pan, and cut into slices.
    8. Return slices to pan with potatoes and carrots.
    9. Can cook in crock pot on high for 4-6 hours or low for 6-8 hours with the liquid over it.

    Half a brisket is about 5 lbs.

    Serves: 6



    Brisket
    (Southern Living)

    • ¾ cup brown sugar
    • ¾ cup chili sauce
    • ¾ cup ketchup
    • ½-¾ envelope dry onion soup mix
    • 12 oz. bottle beer
    • 3-4 lb. beef brisket
    • 15 small red potatoes
    • 1-½ lb. baby carrots

    Directions:

    1. Preheat oven to 325 degrees.
    2. Stir together first 4 ingredients; gently stir in beer.
    3. Place brisket, fat side up, in large Dutch oven or roasting pan; pierce several times with a fork.
    4. Arrange potatoes and carrots evenly around brisket; then pour beer mixture evenly over brisket, potatoes, and carrots.
    5. Bake, covered, at 325 for 3-½ hours, basting occasionally with sauce.
    6. Remove from oven, and let brisket stand in pan, uncovered, 20 minutes.
    7. Remove from pan, and cut into slices. Return slices to pan with potatoes and carrots.

    Servings: 6


    Baked Steak in Tangy Tomato Sauce
    (From Family.com: “Don't Panic: It's In the Freezer!”)

    • 2 lbs. round or sirloin steak (tenderized)
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 3 tablespoons of shortening
    • 1/3 cup chopped onion
    • 1/3 cup chopped celery
    • 1 clove garlic, minced
    • 2 tablespoons of brown sugar
    • 2 teaspoons yellow mustard
    • 2 tablespoons of Worcestershire sauce
    • 2 teaspoons lemon juice
    • Dash Tabasco sauce
    • 1 cup undiluted tomato soup

    Directions – Cooking Day:

    1. Salt and pepper tenderized steak.
    2. Brown meat, onion, celery, and garlic in hot shortening.
    3. Add remaining ingredients and cover.
    4. Cook for 15-20 minutes.
    5. Freeze, using the freezer bag method.

    Directions – Serving Day:

    1. Cook, covered, in 350-degree oven for 1 ½ -2 hours or until tender.

    Note: Ask your butcher to run your steak through a tenderizer at the grocery store when you purchase it. By doing this, you will have better results with this recipe than if you tenderize the meat yourself.

    Servings: 4


    BBQ Beef

    • 1 boneless beef chuck roast (about 4 lbs.)
    • 3 tablespoons oil, divided
    • 2 large onions, chopped
    • 1 cup ketchup
    • 1 cup beef broth
    • 2/3 cup chili sauce
    • ¼ cup cider vinegar
    • ¼ cup brown sugar
    • 3 tablespoons Worcestershire
    • 2 tablespoons mustard
    • 2 tablespoons molasses
    • 2 tablespoons lemon juice
    • 1 teaspoon salt
    • ¼ teaspoon cayenne pepper
    • 1/8 teaspoon pepper

    Directions:

    1. In large pot, brown roast on all sides in 1 T oil.
    2. Meanwhile, in large pan, sauté onion in 2 T oil.
    3. Add rest of ingredients, bring to a boil.
    4. Reduce heat and simmer 15 minutes.
    5. Pour over roast. (May use a roasting pan.)
    6. Cover and bake @ 325 for 2 hours.
    7. Turn and roast for 2 more hours or till meat's very tender.
    8. Remove roast. Shred w/ fork and return to sauce.
    9. Serve on rolls.

    Servings: 12-16



    Beef with Ginger
    (Southern Living, March 2003)

    Cook time: 10 minutes     Prep time: 25 minutes

    • 1 lb sirloin steak, chilled
    • ¼ teaspoon salt
    • ½  teaspoon pepper
    • 2 tablespoons grated fresh ginger
    • 2 teaspoons vegetable oil
    • ½  teaspoon minced garlic
    • 2 teaspoons light soy sauce
    • ½  cup fat-free reduced-sodium beef broth
    • 2 teaspoons cornstarch
    • 6 green onions, cut diagonally into 1-inch pieces
    • ½  teaspoon crushed red pepper (optional)
    • 4 cups hot cooked long-grain rice

    Directions:

    1. Cut steak diagonally across the grain into very thin slices. Sprinkle with salt and pepper.
    2. In a large, non-stick skillet, sauté ginger in hot oil over high heat 2 minutes or until tan-colored.
    3. Add minced garlic and sauté 30 seconds more.
    4. Add beef; cook 2 minutes, stirring constantly.
    5. Stir in soy sauce.
    6. Stir together beef broth and cornstarch until smooth. Drizzle over beef mixture.
    7. Cook beef and liquid, stirring constantly, 1 minute or until thickened.
    8. Add green onions and, if desired, crushed red pepper; cook 1 minute.
    9. Serve immediately over hot cooked rice.

    Servings: 4

    Notes:
    Serve with broccoli, rice.
    Chilling the beef in the freezer for 5 minutes makes it easier to cut into very thin slices.


    Black ‘N Bleu Sirloin Blackening Seasoning

    • 1 tablespoons cayenne pepper
    • 2 tablespoons white pepper
    • 2 tablespoons black pepper
    • 4 tablespoons basil
    • 4 tablespoons chili powder
    • 2 tablespoons cumin
    • 2 tablespoons garlic powder
    • 8 tablespoons paprika
    • 4 tablespoons kosher salt

    Directions:

    1. Mix together all ingredients.
    2. Dredge sirloin in seasoning to taste.
    3. Grill to desired doneness.
    4. Sprinkle grilled steak with bleu cheese crumbles.
    5. Lower grill lid briefly to allow cheese to melt slightly.

    Servings: Makes 29 Tablespoons


    Country Fried Steak in Pan Gravy

    Directions:

    1. Combine flour, salt and pepper to taste.
    2. Dredge cube steak in flour mixture.
    3. Fry in combination of ½ butter and ½ oil.
    4. Brown on both sides.
    5. Remove from skillet and set aside.
    6. Combine beef broth and packet of gravy mix, if desired. (Note: I think it tastes artificial and try to avoid it if I can get gravy seasoned nicely – seems to depend on meat drippings).
    7. Thicken with flour and add to skillet drippings.
    8. Season with Kitchen Bouquet, a liquid browning/flavoring sold with spices.
    9. Stir and simmer until thickened.
    10. Place meat in shallow baking dish, cover in gravy and freeze. OR
    11. If serving immediately: Put meat in gravy, bring to a boil. Reduce heat, cover and simmer until tender.

    Note: Recipe author usually makes this dish without a recipe; quantities may need to be adjusted.


    Dijon Sirloin Tips

    • 1 ¼ lbs. sirloin tips, cubed
    • 2 tablespoons butter
    • 1 teaspoon oil
    • 3 cups sliced fresh mushrooms
    • 1 garlic clove, minced
    • ½ cup beef broth
    • ¼ cup white wine vinegar
    • 1 ½ teaspoon soy sauce
    • 2 teaspoon Dijon mustard
    • 2 teaspoon cornstarch
    • ½ cup whipping cream
    • Hot, cooked noodles

    Directions:

    1. In a large skillet, brown meat in butter and oil; transfer to a 2 qt. baking dish.
    2. In the same skillet, sauté mushrooms and garlic until tender (about 3 minutes).
    3. Pour mushrooms and liquid over meat.
    4. Cover and bake at 300 degrees for 2 hours or until meat is tender.
    5. In the same skillet, combine broth, vinegar and soy sauce. Bring to boil.
    6. Boil for 2 minutes; set aside.
    7. Combine mustard, cornstarch, and cream; stir into broth mixture.
    8. Bring to a boil; boil for 2 minutes, stirring constantly.
    9. Drain juices from baking dish into broth mixture.
    10. Cook over medium heat, stirring constantly, until thickened and bubbly.
    11. Add beef mixture.
    12. Serve over noodles.

    Servings: 4


    London Broil or Flank

    • 1/3 cup Italian dressing
    • ¼ cup fresh lemon juice
    • 2 tablespoon red wine vinegar
    • 3 cloves garlic, crushed
    • 2 bay leaves, crumpled
    • ¾ teaspoon black pepper

    Directions:

    1. Blend.
    2. Marinate 2 or more hours, turning once or twice, or overnight.

    Note: Marinate London broil longer!


    Pot Roast

    • 4 lb. bottom round roast or eye of round roast
    • 8 oz. can of tomato sauce or crushed tomatoes
    • 8 oz. water
    • 3 large chopped onions
    • 4-5 split carrots
    • Potatoes, quartered or skip and make potato pancakes or egg noodles

    Directions:

    1. Sprinkle roast with flour, pepper and garlic salt.
    2. Brown in 1-2 tablespoons of oil quickly, at high heat in large pot, turning again and again.
    3. Turn on low.
    4. Add these ingredients:
    5. Cover and simmer 1-½ hours at 300 degrees.
    6. Combine 2 T brown sugar, ¼ c lemon juice, ½ t dry mustard, 1 t Worcestershire sauce, ¼ c wine vinegar and ¼ c catsup.
    7. Cook 1 – 1-½ hours more, covered.
    8. Serve with red cabbage and horse radish sauce.

    Note: Can double sauce and make 2 at once


    Mustard Marinated Sirloin with Mushroom Sauce

    Sirloin:

    • 2 tablespoons Dijon mustard
    • 2 tablespoons burgundy wine
    • 1 teaspoon coarsely ground pepper
    • Cloves of garlic, minced
    • 1 lb. sirloin, trimmed

    Directions for Sirloin:

    1. Combine all.
    2. Coat both sides of steak. Marinate 8 hours or freeze.
    3. Broil 3” down from top on lightly greased browning pan, keeping oven door partially open.
    4. Broil 4-5 minutes per side.
    5. Slice thinly across grain.
    6. Top with mushroom sauce.

    Mushroom Sauce:

    • 1 cup sliced mushrooms.
    • 1 ½ tablespoons of flour
    • 1 cup beef broth
    • ½ cup burgundy wine
    • ¼ teaspoon of pepper

    Directions for Mushroom Sauce:

    1. Coat skillet with oil.
    2. Add sliced mushrooms. Stir till tender.
    3. Add flour; cook 1 minute, stirring constantly.
    4. Add beef broth and burgundy wine.
    5. Cook until thick; stir in pepper.
    6. Serve over meat.

    Serves 4


    Savory Shepherd's Pie
    (From BH&G.com: Cheesy mashed potatoes top a hash-like combination of meat and vegetables in this hearty casserole.)

    Beef and Veggie Casserole:

    • 1/3 cup butter or margarine OR drippings from cubed cooked beef (See directions.)
    • 3 tablespoons all-purpose flour
    • 1 cup milk
    • ½ teaspoon thyme
    • 1 tablespoon parsley
    • 3 cups cubed cooked beef – top round sirloin roast or steaks.
    • 10-ounce package frozen peas
    • 8-ounce can small whole onions, drained or 1 onion chopped
    • ½ cup rose wine or beef broth
    • ¼ teaspoon pepper

    Directions:

    1. Cube beef.
    2. Sprinkle with flour, garlic salt, and pepper. Brown. Don’t drain, but reserve this fat instead of the butter listed above.
    3. In a large saucepan, melt butter or use fat from cubed beef; stir in flour.
    4. Gradually stir in milk and fine herbs.
    5. Cook and stir over medium heat until sauce thickens and bubbles.
    6. Stir in meat, vegetables, onions, wine and pepper. Cook in crock pot all day.
    7. Pour into a 2-quart casserole.

    Mashed Taters:

    • 4 potatoes
    • Half and half as needed for mashing
    • ½ stick of butter
    • Salt and pepper to taste
    • (Optional) ½ - 1 whole onion, finely chopped
    • ½ to ¾ cup shredded cheddar cheese

    Directions:

    1. Put 4 taters in cold water. Boil 25 minutes.
    2. Drain. Heat in pot to dry.
    3. Peel. Mash with half and half and butter. Add salt, pepper and onion as desired.
    4. Spoon mashed potatoes around the edge or over whole top of pie.
    5. Sprinkle top with cheddar cheese and bake about 10 minutes or broil until mixture is bubbly and potatoes are brown. Let stand for 10 minutes before serving.

    Servings: 6, including 3 cups seasoned mashed potatoes per serving


    Shredded BBQ Beef

    • 1 boneless beef chuck roast – 4 lb.
    • 3 tablespoons of oil, divided
    • 2 large onions, chopped
    • 1 cup ketchup
    • 1 cup beef broth
    • 2/3 cup chili sauce
    • ¼ cup cider vinegar
    • ¼ cup brown sugar
    • 3 tablespoons Worcestershire sauce
    • 2 tablespoons prepared mustard
    • 2 tablespoons molasses
    • 2 tablespoons lemon juice
    • 1 teaspoon salt
    • ¼ teaspoon cayenne
    • 1/8 teaspoon pepper
    • Rolls

    Directions:

    1. Brown roast in 1 tablespoon of oil.
    2. In saucepan, sauté onions in 2 tablespoons of oil until tender.
    3. Add all but rolls.
    4. Bring to boil.
    5. Decrease temperature and simmer uncovered, 15 minutes, stirring occasionally.
    6. Pour over roast and cover.
    7. Bake 325 degrees for 2 hours.
    8. Turn and bake two more hours until tender.
    9. Remove and shred with fork.
    10. Return to sauce.
    11. Serve on rolls.

    Serves 12 - 16



    Pork

    Angus Barn Ribs (Southern Living)

    • 1 ½ cups cider vinegar
    • ¾ cup Worcestershire sauce
    • 2 teaspoons McCormick (I use Emeril's) bbq spice
    • ¾ cup ketchup
    • 1 teaspoon of salt
    • ½ teaspoon of finely chopped chili pepper pods
    • ¼ teaspoon chili powder
    • 1/8 cup mustard
    • 1 cup tomato juice
    • ¾ cup brown sugar
    • ¼ cup of tarragon vinegar
    • Honey (needed later)

    Directions:

    1. In deep sauce pan, combine all.
    2. Simmer 45 minutes. Don’t boil!
    3. Steam or parboil ribs in salted water until tender, about 40 minutes.
    4. Drain.
    5. Place in roasting pan and cover in 2 cups of BBQ sauce.
    6. Bake at 350 degrees, 15 minutes. Remove.
    7. Transfer to hot grill.
    8. Brush both sides with remaining sauce.
    9. Cook to golden brown.
    10. Brush with honey and remove from grill.


    Baby Loin Back Ribs

    • 2 slabs baby loin back ribs (about 4 pounds)
    • 3 tablespoons Dry Spices (see list below)
    • 1 cup Basting Sauce (see ingredients below)
    • 1 cup Sweet Sauce ( see ingredients below)

    Directions:

    1. Place ribs in a large, shallow pan.
    2. Rub Dry Spices evenly over ribs.
    3. Cover and chill 3 hours.
    4. Prepare a hot fire by piling charcoal or lava rocks on one side of grill, leaving other side empty. (For gas grill, light only one side.) Place food rack on grill. Arrange ribs over unlit side.
    5. Grill ribs, covered with grill lid, over medium heat (300° to 350°) for 2 to 2 ½ hours, basting every 30 minutes with Basting Sauce and turning occasionally.
    6. Brush ribs with Sweet Sauce the last 30 minutes.

    Note: Use any remaining Dry Spices as a rub on pork or chicken.

    Dry Spices:

    • 3 tablespoons paprika
    • 2 teaspoons seasoned salt
    • 2 teaspoons garlic powder
    • 2 teaspoons ground black pepper
    • 1 teaspoon dry mustard
    • 1 teaspoon ground oregano
    • 1 teaspoon ground red pepper
    • ½  teaspoon chili powder

    Directions for Dry Spices:

    1. Combine all ingredients in a small bowl.

    Yield: Makes 6 ½ tablespoons

    Basting Sauce:

    • ¼ cup firmly packed brown sugar
    • 1 ½  tablespoons Dry Spices
    • 2 cups red wine vinegar
    • 2 cups water
    • ¼ cup Worcestershire sauce
    • ½  teaspoon hot sauce
    • 1 small bay leaf

    Directions for Basting Sauce:

    1. Stir together all ingredients; cover and let stand 8 hours.
    2. Remove bay leaf.

    Note: Sauce is intended for basting ribs only.

    Yield: Makes 4 ½ cups

    Sweet Sauce:

    • 1 cup ketchup
    • 1 cup red wine vinegar
    • 1 (8-ounce) can tomato sauce
    • ½  cup spicy honey mustard
    • ½  cup Worcestershire sauce
    • ¼  cup butter or margarine
    • 2 tablespoons brown sugar
    • 2 tablespoons hot sauce
    • 1 tablespoon seasoned salt
    • 1 tablespoon paprika
    • 1 tablespoon lemon juice
    • 1 ½ teaspoons garlic powder
    • 1/8 teaspoon chili powder
    • 1/8 teaspoon ground red pepper
    • 1/8 teaspoon ground black pepper

    Directions for Sweet Sauce:

    1. Bring all ingredients to a boil in a Dutch oven.
    2. Reduce heat, and simmer sauce, stirring occasionally, 30 minutes.

    Yield: Makes 1 quart

    Servings: 3 to 4 servings of ribs


    Barbecued Pork Tenderloin (Southern Living)
    Prep: 15 mins     Cook: 35 mins     Grill: 24 mins     Stand: 10 mins

    • 3 cups apple cider vinegar
    • ¼  cup ketchup
    • 1 tablespoon crushed red pepper
    • 1 tablespoon hot sauce (Texas Pete)
    • 1 tablespoon Worcestershire sauce
    • ¼ teaspoon black pepper
    • 2 (2-pound) packages pork tenderloin

    Directions:

    1. Bring first 6 ingredients to a boil in large saucepan over medium-high heat.
    2. Reduce heat to low, and simmer 30 minutes.
    3. Reserve 1 cup mixture.
    4. Grill pork, without grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes on each side or until a meat thermometer inserted in thickest portion of tenderloin registers 155°.
    5. Basting often during grilling with remaining vinegar mixture.
    6. Remove from grill and let stand 10 minutes or until temperature registers 160°.
    7. Serve with reserved 1 cup vinegar mixture.

    Servings: 12


    BBQ Sauce for Pork

    • 1 – 7 lb. pork butt
    • 1 teaspoon vinegar
    • 1 teaspoon red pepper
    • 1 teaspoon salt
    • 1 tablespoon A-1
    • 2 Tablespoons Worstechire
    • ½ teaspoon Texas Pete
    • 1 teaspoon pepper
    • 1 ½ cups ketchup
    • ½ cup chili sauce
    • 1 can tomato puree
    • ¾ cup dark Karo syrup
    • ¼ cup brown sugar

    Directions:

    1. Heat one half of the grill only.
    2. Wrap pork butt in foil and place it on side of the grill that is turned off, grill cover down, for 4+ hrs.
    3. The pork should be falling off the bones when done.
    4. Mix above ingredients to form sauce.
    5. Pull and shred pork. (A food processor shreds it well.)
    6. Place shredded, cooked pork in a large pot with sauce and let simmer to allow the sauce to soak into the pork. Boneless Pork Loin with Roasted Red Pepper Gravy



    Roasted Red Pepper Sauce

    • 2 tablespoons olive oil
    • 1 ½ cup chopped onions
    • 3 - 4 roasted, peeled and chopped red bell peppers
    • 2 tablespoons minced garlic
    • 1 tablespoon sweet paprika
    • ¼ teaspoon cinnamon
    • 1/8 -¼ teaspoon ground red pepper (to taste)
    • 1 ½ cups beef stock
    • 1 – 2 cups water


    Directions:

    1. Heat olive oil over medium heat; add chopped onions.
    2. Cook until lightly browned.
    3. Stir in: bell peppers, garlic, paprika, cinnamon, red pepper (to taste) and cook 1 min.
    4. Add beef stock and water.
    5. Bring to boil; reduce heat.
    6. Simmer, covered, about 1 ½ hours.
    7. For a smooth sauce, puree mixture in blender or food processor.
    8. Season with salt and black pepper Set aside.
    9. Preheat oven to 450 degrees.



    Pork Loin

    • 1 tablespoon sweet paprika
    • 1 teaspoon of salt
    • ½ to 1 teaspoon ground red pepper (to taste)
    • ½ teaspoon ground cinnamon
    • 24 thin slivers of garlic

    Directions:

    1. Mix together paprika, salt, red pepper (to taste), cinnamon.
    2. Drop garlic slivers into this mixture and coat them.
    3. Make 24 incisions in 1 boneless center cut pork loin roast. Stuff garlic sliver in each incision.
    4. Rub remaining spices over whole surface of roast.
    5. Roast 10 minutes at 450 degrees, then reduce temperature to 250 degrees.
    6. Roast until meat thermometer reads 150 – 155 degrees in thickest part of roast.
    7. Remove roast to cutting board and cover loosely with foil. Let stand for 15 min.
    8. Skim the fat off the pan juices and add reserved red pepper sauce to pan juices.
    9. Set pan over low heat, and scrape up browned bits from the bottom of the pan. Season with salt to taste.
    10. Slice meat, and serve with sauce.

    Eastern BBQ

    • Pork butt (4 - 7 lb., 2 pieces, total 10 lb. made 5-½ lb. cooked)
    • Rub
    • 1 tablespoon of salt
    • 1 tablespoon of pepper
    • 1 tablespoon of sugar
    • 1 tablespoon of brown sugar
    • 1 tablespoon cumin
    • 1 tablespoon of chile powder
    • ½ tablespoon of cayenne
    • Tablespoon of paprika

    Directions - Pork:

    1. Rub all over pork and let it set in refrigerator for 2 hours. Heat grill to high 10 minutes.
    2. Turn off side meat will go on.
    3. Put meat in pan on rack with about ½” water in pan on off side.
    4. Turn other side of grill to low to medium heat, cover grill, and cook about 4 hours until tender.
    5. Shred, discarding fat.

    Sauce

    • 2 tablespoons sugar
    • 2 tablespoons red pepper flakes
    • 2 tablespoons Tabasco
    • 2 cups of white vinegar
    • 2 cups of cider vinegar

    Directions – Sauce & Putting it Together:

    1. Mix all ingredients.
    2. Cook to heat through.
    3. Add to shredded pork.
    4. Freeze pork in quart size Ziplocs in family-sized portions (about 3 – 4 oz. per person).
    5. Defrost and simmer to heat through.

    Servings: 10 lbs. of meat makes about 87 oz. cooked.


    Garlic and Soy Grilled Pork Chops

    • 4 boneless center-cut pork loin chops, trimmed of all visible fat
    • 1 tablespoon light soy sauce
    • 2 teaspoons minced garlic
    • ½ teaspoon paprika
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper

    Directions:

    1. Sprinkle the pork chops all over with soy sauce, garlic, paprika, salt, and pepper.
    2. Cover and refrigerate at least 20 minutes or up to 2 hours.
    3. Coat a grill rack or broiler-pan rack with cooking spray. Preheat the grill or broiler.
    4. Cook the pork chops 4" from the heat, turning once halfway through cooking time, for 10 to 12 minutes, or until a thermometer inserted in the center of a chop registers 155°F and the juices run clear.

    Servings: 4


    Herb-Roasted Pork Tenderloin
    (Southern Living, April 2000)

    • ¼ cup soy sauce
    • ¼ cup Worcestershire sauce
    • ¼ cup vegetable oil
    • 1 teaspoon dried thyme
    • 1 teaspoon dried marjoram
    • 1 teaspoon rubbed sage
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon ground ginger
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 (1 ½ pound) package pork tenderloins

    Directions:

    1. Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag.
    2. Prick pork with a fork, and place in marinade, turning to coat. Cover or seal; let stand at room temperature 30 minutes, or chill 2 hours.
    3. Remove pork from marinade, and discard liquid.
    4. Place pork on a rack in a roasting pan.
    5. Bake at 450° for 10 minutes.
    6. Reduce heat to 350°, and bake 20 to 30 minutes or until a meat thermometer inserted in thickest portion registers 155°.
    7. Remove from oven, and cover pork loosely with aluminum foil; let stand 10 minutes before serving.

    Servings: 8


    Honey-Garlic Pork Tenderloin
    (Southern Living, January 2001)

    • 6 tablespoons lemon juice
    • 6 tablespoons honey
    • 2 ½ tablespoons soy sauce
    • 1 ½ tablespoons dry sherry or chicken broth
    • 3 garlic cloves, pressed
    • ¾  pound pork tenderloin

    Directions:

    1. Stir together first 5 ingredients in a shallow dish or heavy-duty zip-top plastic bag; remove ½ cup mixture, and set aside.
    2. Prick pork several times with a fork, and place in remaining mixture. Cover or seal, and chill 1 hour.
    3. Remove pork, discarding marinade.
    4. Grill, covered with grill lid, over medium heat (300° to 350°) 11 to 13 minutes on each side or until a meat thermometer inserted into thickest portion registers 160°, basting with reserved ½ cup mixture.

    Servings: 2

    Note: To serve 4, double all ingredients, and proceed as directed.



    Hot Sesame Pork

    • ½ lb. wonton wrappers
    • 2 lb. boneless pork loin cut into ½ X 2”
    • ¾ cup of sesame seeds, divided
    • 1 cup of vegetable oil, divided
    • ½ cup of flour
    • 1 teaspoon of salt
    • ½ teaspoon of pepper
    • ¼ cup of sesame oil, divided
    • 1/3 cup of soy sauce
    • ¼ cup of rice wine vinegar
    • 10-12 green onions
    • 10 oz. mixed greens (romaine/leaf lettuce)
    • 1 bok choy shredded

    Directions:

    1. Cut wontons into 1” strips.
    2. Toast ½ cup of seeds in skillet on medium high heat, stirring constantly. Set aside.
    3. Pour ½ cup of oil into skillet. Heat to 375 degrees and fry wonton wrappers until golden. (You can also buy fried wontons and skip this).
    4. Drain wontons on paper towels. Set aside.
    5. Drain skillet.
    6. Combine ¼ cup of seeds, flour, and salt and pepper in 1 gallon Ziploc bag. Add pork. Shake to coat.
    7. Pour 2 tablespoons of sesame oil in skillet on medium heat.
    8. Fry ½ the pork at a time, 6 - 8 minutes until golden. Repeat.
    9. In blender, process toasted seeds, ½ c oil, soy and vinegar.
    10. Combine greens and bok choy.
    11. Top with pork and onion.
    12. Pour over sauce and sprinkle with wontons.

    Note: You may want more dressing than this.


    Maple-Glazed Pork Chops with Pecans and Apples
    (Southern Living)

    • 1 cup maple syrup
    • 4 teaspoons balsamic vinegar
    • 4 teaspoons brown sugar
    • ¼ teaspoon cinnamon
    • ¾  cup pecan halves, toasted
    • 4 (1-inch-thick) pork chops
    • ¾  teaspoon salt
    • ½  teaspoon freshly ground pepper
    • 2 tablespoons olive oil, divided
    • 2 green apples, cut into (¾ -inch) slices
    • ½  teaspoon salt
    • ¼ cup finely diced crystallized ginger (optional)

    Directions:

    1. Whisk together first 4 ingredients in a medium bowl.
    2. Stir together pecans and 2 tablespoons maple syrup mixture in a skillet over medium heat, stirring to coat pecans. Cook, stirring often, 3 minutes or until pecans are glazed.
    3. Arrange pecans in an even layer on wax paper; let cool.
    4. Coarsely chop pecans and set aside.
    5. Sprinkle pork chops evenly with ¾ teaspoon salt and pepper; brush with 1 tablespoon olive oil.
    6. Grill chops, covered with grill lid, over medium-high heat (350°to 400°) 8 minutes on each side or until a meat thermometer inserted in thickest portion registers 160°, basting with ½ cup maple syrup mixture during last five minutes of cooking. (If glazed earlier, glaze will burn.)
    7. Transfer to serving platter. Cover and keep warm.
    8. Sprinkle apple slices evenly with ½ teaspoon salt; brush with remaining 1 tablespoon oil.
    9. Grill apples, without grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes, turning occasionally and brushing with ¼ cup syrup mixture.
    10. Spoon remaining maple syrup mixture over pork chops. Sprinkle with chopped pecans and, if desired, crystallized ginger.
    11. Serve with grilled apples.

    Servings: 4


    Maple Mustard Glazed Pork Roast

    • 1-2 pound boneless pork loin roast
    • 2/3 cup maple syrup
    • 3 tablespoons Dijon-style mustard
    • 2 tablespoons cider vinegar
    • 2 tablespoons soy sauce
    • Salt and pepper, to taste

    Directions:

    1. Stir together maple syrup, mustard vinegar, soy sauce, salt, and pepper.
    2. Spread evenly over pork roast and place in a shallow pan.
    3. Roast pork in a 350° F. oven until internal temperature measured with a meat thermometer, reaches 160° F., about 45 minutes to 1¼ hours.
    4. Remove from oven and let rest 10 minutes before slicing to serve.


    Marinated Pork Tenderloin with Jezebel Sauce

    • ¼ cup light soy sauce
    • ¼ cup dry sherry or Madeira wine
    • Tablespoon dry mustard
    • Tablespoons olive oil
    • 1 teaspoon ground ginger
    • 1 teaspoon sesame oil
    • 8 drops hot sauce
    • Garlic cloves, minced
    • 2 (¾ -pound) pork tenderloins
    • ½  cup apple cider vinegar
    • Dozen party rolls

    Directions – Pork Tenderloin :

    1. For marinade, combine first 8 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add tenderloins.
    2. Cover or seal, and chill 8 hours, turning tenderloins occasionally.
    3. Remove tenderloins from marinade, reserving ½ cup marinade; combine reserved marinade and apple cider vinegar.
    4. Cook tenderloins, covered with grill lid, over medium-hot coals (350° to 400°) about 20 minutes or until a meat thermometer inserted into thickest portion registers 140°, turning occasionally and basting with marinade mixture during first 15 minutes of cooking time.
    5. Remove from heat; slice and serve warm or chilled with party rolls and Jezebel Sauce.

    Jezebel Sauce:

    • 1 cup apple jelly
    • 1 cup pineapple-orange marmalade or pineapple preserves
    • 1 (6-ounce) jar prepared mustard
    • 1(5-ounce) jar prepared horseradish
    • ¼ teaspoon pepper

    Directions - Jezebel Sauce :

    1. Beat apple jelly in a mixing bowl at medium speed with an electric mixer until smooth.
    2. Add remaining ingredients; beat at medium speed until blended. Chill.


    Pork Chop Marinade

    • 6 pork chops-1-¼” thick with bone-in
    • ½ C soy sauce
    • ¼ C oil
    • 2 T ketchup
    • T vinegar
    • ½ t pepper
    • cloves garlic
    • ¼ C molasses
    • ½ t ginger

    Directions:

    1. Marinate 6-24 hours.
    2. Indirect Grill Method: 35 - 40 minutes until juices run clear, turning once and brushing with marinade. (This means turn one side of grill on and place meat on other side.)
    3. OR Direct Grill Method: Grill pork, covered with grill lid, over med-high heat about 10-12 minutes or till thermometer registers 160, turning once.


    Pork ‘n Onion Kabobs

    Kabobs:

    • 2 lb. pork loin cut into 1” cubes (Have butcher do this but ask him to remove fat first!).
    • 3 med onions, cut into 1” wedges (1/8 then ½)

    Marinade:

    • ½ c soy sauce
    • ¼ c chile sauce
    • ¼ c honey
    • 2 tablespoons oil
    • 2 tablespoons curry powder (½ if desired)
    • 2 tablespoons finely chopped onion

    Directions:

    1. Mix all marinade ingredients together. Reserve ½ for basting.
    2. Marinate pork in ½ of the marinade for 3 hours.
    3. Soak skewers in water.
    4. Discard marinade and alternate pork and onion on skewers.
    5. Grill over med heat 5 minutes.
    6. Turn and baste with reserved marinade.
    7. Grill and baste 15 minutes more.


    Pork Tenderloins with Cinnamon
    (Junior Women’s League)

    • 2 lb. pork
    • ¼ cup soy
    • 1 ½ teaspoon cinnamon
    • ¼ cup sugar
    • ¼ teaspoon salt
    • 2 tablespoons sherry
    • 1 teaspoon powdered ginger
    • 1 teaspoon dry mustard
    • 1 teaspoon lemon juice

    Directions:

    1. Place pork in roasting pan. (Or, if you half the recipe, place one tenderloin in a loaf pan).
    2. Pour sauce over pork.
    3. Bake 45 min or until 145 degrees, basting frequently with sauce.
    4. Slice and serve hot with pan juices.

    Servings: 6 ribs


    Ribs

    • 3 lb. country style ribs
    • ½ teaspoon garlic salt
    • ½ teaspoon pepper
    • 1 cup ketchup
    • ½ cup brown sugar
    • ½ cup molasses
    • ¼ cup spicy brown mustard
    • 1 tablespoon Worcestershire
    • 1/8 teaspoon cayenne

    Directions:

    1. Boil ribs w/ garlic and pepper.
    2. Reduce heat; cover and simmer 1 hour.
    3. Combine remaining ingredients.
    4. Drain ribs.
    5. Grill over medium heat 8 - 10 minutes until tender, basting w/ sauce.

    Servings: Sauce makes enough to serve 16 people. 2 lb. ribs served 3 people.


    Sausage & Peppers

    • 1 tablespoon olive oil
    • 1 lb. Italian
    • 2 peppers, sliced thickly
    • 1 onion, sliced thinly

    Directions:

    1. Pour olive oil in pan.
    2. Brown sausage 10 minutes, turning to brown each side.
    3. Pierce each sausage so juice comes out.
    4. Add peppers and onion. Cover and simmer 10 minutes.
    5. Uncover. Cook until soupy or until you like the veggies. (I like them crisp so I take it off now.).
    6. Serve with cold tomato and parmesan cheese on toasted sub rolls.


    Spareribs

    Prep: about 2 hours.

    • 2 lb.(1 rack) baby back ribs, cut apart
    • 2 cloves garlic, minced
    • Garlic salt
    • Pepper
    • ½ cup of soy sauce
    • ½ cup of wine vinegar
    • ½ cup of brown sugar

    Directions:

    1. Brown ribs in 2 tablespoons oil with garlic; sprinkle with garlic salt and pepper.
    2. Mix and add remaining ingredients. Simmer 1 hour or more.

    Option: add ¼ cup of sweet and sour sauce just before serving.

    Taste of Home BBQ Ribs

    • 4 lbs. baby back ribs
    • ½ teaspoon salt
    • ¼ t pepper
    • 1 ½ teaspoon liquid smoke, divided (optional)
    • ¾ cup BBQ sauce
    • 1/3 cup honey-Dijon bbq sauce
    • 1/3 cup ketchup
    • ¼ cup of honey

    Directions:

    1. Cut ribs apart. Place in Dutch oven and cover with water.
    2. Add salt and pepper and 1 teaspoon of liquid smoke; bring to boil.
    3. Reduce to simmer and cover, simmering 1 ¼ hrs or until just tender.
    4. Combine bbq sauces, ketchup, honey, and remaining liquid smoke.
    5. Drain ribs. Transfer to grill.
    6. Grill, uncovered, over medium heat, basting both sides several times with sauce, for 8-10 minutes or until ribs are tender and well-glazed.

    Servings: 6


    For more pork recipes, see also:

    Dinners, Asian


    Poultry



    All Season Grill Chicken

    • 1 ½ cups water mixed with a packet of chili mix
    • ¾ cup red wine vinegar
    • 1 tablespoon horseradish
    • 2 cloves garlic
    • 1 teaspoon salt

    Directions:

    1. Marinate 4 or more chicken breasts cut in half.
    2. Grill.


    Alice Springs Chicken
    (Outback Steakhouse)

    Honey Mustard Marinade

    • ½ cup  grey poupon Dijon mustard
    • ½ cup  honey
    • 1 ½ teaspoon vegetable oil
    • ½ teaspoon of lemon juice


    Chicken and Toppings

    • 4  chicken breast halves -without skin; boneless
    • 1 tablespoon of vegetable oil
    • 2 cups mushrooms, sliced
    • 2 tablespoons of butter
    • Salt and pepper, to taste
    • Paprika, to taste
    • 8 slices of bacon, cooked
    • 1 cup of Monterey jack cheese, shredded
    • 1 cup cheddar cheese, shredded
    • 2 teaspoons of parsley; finely chopped

    Directions:

    1. Use an electric mixer to combine the Dijon mustard, honey, 1 ½ teaspoons oil, and lemon juice in a small bowl.
    2. Whip the mixture for about 30 seconds.
    3. Pour about two-thirds of the marinade over the chicken breasts and marinate them,
    4. covered, in the refrigerator for about 2 hours.
    5. Chill the remaining marinade until later.
    6. After the chicken has marinated, preheat the oven to 375 degrees F.
    7. Over medium heat on stove top, heat an oven proof frying pan large enough to hold all four breasts and 1 tablespoon of oil. (If you don't have an oven proof skillet, transfer the chicken to a baking dish for baking).
    8. Sear the chicken in the pan for 3 to 4 minutes per side or until golden brown. Remove the pan from the heat, but keep the chicken in the pan.
    9. As the chicken is cooking, in a small frying pan sauté the sliced mushrooms in the butter.
    10. Brush each seared chicken breast with a little of the reserved honey mustard marinade (NOT the portion that the chicken soaked in), being sure to save a little extra that you can serve on the side later with the dish.
    11. Season the chicken with salt, pepper, and a dash of paprika.
    12. Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the
    13. sautéed mushrooms onto the bacon, being sure to coat each breast evenly.
    14. Spread ¼ cup of Monterey Jack cheese onto each breast followed by ¼ cup of cheddar.
    15. Bake the pan of prepared chicken breasts for 7 to 10 minutes or until the cheese is thoroughly melted and starting to bubble.
    16. Sprinkle each chicken breast with ½ teaspoon parsley before serving.
    17. Put extra honey mustard marinade into a small bowl to serve on the side.

    Servings: 4



    BBQ Chicken

    • 1/3 c onion
    • 3 tablespoons butter
    • ¾ cup ketchup
    • 1/3 cup vinegar
    • 3 tablespoons brown sugar
    • ½ cup water
    • 2 teaspoons mustard
    • 1/8 teaspoon pepper
    • 1 tablespoon Worcestershire sauce
    • ¼ teaspoon salt

    Directions:

    1. Melt butter and sauté onion.
    2. Add all remaining ingredients and simmer for20 minutes.
    3. Pour over about 12 pieces of chicken (bone-in) and bake at 350 degrees up to 1 hr.


    Beth's Chicken Marinade

    • 14 c chopped onion
    • 2 cloves fresh garlic
    • 12 c vegetable oil
    • 13 c vinegar
    • 12 c soy sauce
    • 1 Tbs parsley
    • 1 Tbs dried mustard
    • 1 tsp pepper
    • 6 chicken breasts



    Directions:


    1. Process onion and garlic together in food processor to mince very fine.
    2. Add other ingredients and pulse to mix.
    3. Enough for about 6 boneless breast halves.
    4. Can add cheddar and bacon and make alice springs chicken.

    Honey Mustard:

    • 1/4 c honey
    • 1/4 c dijon
    • 1 t oil
    • Squirt of lemon juice
    • Mayo if needed
    1. Heat grill on high, closed.
    2. Open and decrease to low after 10 minutes.
    3. Brush grill.
    4. Add chicken.
    5. Close grill.
    6. Cook 15 minutes. Flip.
    7. Cook 15 minutes.


    Chicken Broth

    • Whole chicken
    • 1 cup water
    • 1 halved onion
    • Halved slices of celery
    • Halved carrot
    • 4 bouillon cubes

    Directions:

    1. Empty cavity.
    2. Put neck and liver in pot, NOT HEART.
    3. Put in Crockpot: chicken, water, onion, celery, carrot, and bouillon cubes.
    4. Broth that results is double strength and yum!
    5. Refrigerate, skim fat, and freeze or use. If freeze chicken too, be sure to add some broth in bag.


    Chicken Marinara

    Directions:
    Cut large chicken breasts in pieces, or use tenders or small breasts.

    1. Cover the bottom of a baking dish with store-bought marinara sauce (ex: Ragu Fresh Mushroom pasta sauce.)
    2. Lay the chicken pieces on top and then cover with more sauce.  Be liberal with sauce, it thickens as it cooks.
    3. Bake at 350 degrees for 30-45 minutes, checking to be sure the chicken has an internal temperature of 165 degrees.
    4. Serve with rice or noodles.


    Chicken Parmesan

    • 6 boneless, skinless chicken breast halves
    • Salt and freshly ground pepper to taste
    • Flour
    • 2 eggs
    • 1 teaspoon water
    • Italian bread crumbs
    • 1 stick butter
    • Jarred spaghetti sauce
    • Sliced or shredded mozzarella
    • ½ teaspoon oregano
    • Fresh shredded parmesan

    Directions:

    1. Pound chicken breasts to ¼ inch. Sprinkle chicken with salt and pepper.
    2. Dredge chicken in flour.
    3. Combine eggs and water with fork.
    4. Dip chicken into egg and then bread crumbs.
    5. Pound lightly with flat side of knife to make crumbs adhere.
    6. Place breaded chicken on rack and dry briefly so that crumbs will adhere.
    7. Melt butter in large skillet and cook over moderate heat until golden on all sides.
    8. Put chicken cutlets in a shallow roasting pan; top with mozzarella and sauce. Sprinkle with oregano and parmesan cheese.
    9. (Freeze if desired).
    10. Bake thawed chicken at 350 degrees for 20 minutes.

    Servings: 6


    Chicken Parmesan (see below for Tomato Sauce recipe)
    (Southern Living, February 2004)

    • 1 cup Italian-seasoned breadcrumbs
    • 2 tablespoons all-purpose flour
    • ½  teaspoon ground red pepper
    • 2 skinned and boned chicken breasts
    • 2 egg whites, lightly beaten
    • 1 tablespoon olive oil
    • Tomato Sauce
    • 1 cup shredded mozzarella cheese
    • ¼ cup freshly grated Parmesan cheese

    Directions – Chicken Parmesan:

    1. Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside.
    2. Place chicken between two sheets of heavy-duty plastic wrap, and flatten to ¼-inch thickness, using a meat mallet or rolling pin.
    3. Dip 1 chicken breast in egg whites, and coat with breadcrumb mixture. Dip again in egg mixture, and coat again in breadcrumb mixture.
    4. Repeat procedure with remaining chicken breast.
    5. Cook chicken in hot oil over medium heat 2 to 3 minutes on each side or until done.
    6. Place chicken breasts in a single layer in a lightly greased 8-inch square baking dish. Top evenly with Tomato Sauce (see below) and cheeses.
    7. Bake at 350° for 20 minutes or until cheeses melt.

    Servings: 2

    Tomato Sauce:

    • ½  small onion, chopped
    • 2 garlic cloves, minced
    • Tablespoon olive oil
    • 1 (14 ½ -ounce) can diced tomatoes with basil, garlic, and oregano
    • ¼ cup red wine
    • ½  teaspoon ground red pepper
    • ½  teaspoon salt
    • ¼ cup chopped fresh basil

    Directions – Tomato Sauce:

    1. Sauté onion and garlic in hot oil over medium heat 5 to 7 minutes or until tender.
    2. Add tomatoes, wine, and red pepper; simmer 20 minutes or until thoroughly heated.
    3. Add salt and basil.

    Yield: Makes 1 ½ cups.


    Chicken Scaloppini

    • ½ cup flour
    • 1 teaspoon salt
    • ¾ teaspoon pepper
    • 1 ½ lb. chicken cutlets
    • 1 tablespoon olive oil
    • 1 cup white wine

    Directions:

    1. Combine first 3 ingredients in a shallow dish; dredge chicken in mixture.
    2. Cook chicken in very hot oil 1 - 2 min per side or until done. Remove from skillet.
    3. Add wine to skillet; cook 1 - 2 min or until liquid is reduced by half, stirring to loosen particles from bottom of skillet.
    4. Arrange cutlets on serving platter and drizzle with wine sauce.

    Servings: 4.


    Country Chicken Casserole (like a Chicken Pot Pie with a crumb topping -yummy!)

    Casserole Filling:

    • ¼ cup butter
    • 1/3 cup flour
    • ½ teaspoon salt
    • ¼ teaspoon white pepper
    • Cups half and half
    • 2 teaspoon chicken bouillon granules
    • 2 cups cubed cooked chicken
    • Package (1 pound) frozen mixed vegetables, thawed

    Topping:

    • Cup flour
    • ¼ teaspoon baking powder
    • 1/3 cup butter, softened
    • ¼ cup grated Parmesan cheese
    • Egg

    Directions - Filling:

    1. Heat oven to 400º.
    2. Melt butter in large saucepan over medium heat.
    3. Stir in flour, salt and pepper until smooth.
    4. Stir in half and half and bouillon granules. Cook until thickened and mixture comes to a boil, stirring constantly.
    5. Stir in chicken and vegetables; cook until thoroughly heated.
    6. Pour filling into an ungreased 2-quart casserole dish.

    Directions - Topping:

    1. In a small bowl, combine flour, baking powder, butter, cheese and egg; mix with fork or pastry blender until crumbly.
    2. Crumble topping over chicken mixture.
    3. Bake at 400º for 20 to 30 minutes or until topping is golden brown and filling bubbles around edges.

    Servings: 6


    Herb-Roasted Chicken

    • 2 ½ to 3 lb. whole chicken
    • 2 tablespoon butter, melted
    • Garlic cloves
    • 1 teaspoon basil
    • ½ teaspoon salt
    • ½ teaspoon sage
    • ½ teaspoon thyme
    • ¼ teaspoon lemon pepper

    Directions:

    1. Rinse chicken, pat dry.
    2. Skewer neck skin to back; tie legs to tail. Twist wings under back.
    3. Place breast-side up on a rack in roasting pan.
    4. Cut lemon in half and stick both halves inside.
    5. Brush bird with butter; run garlic over outside.
    6. Mix spices in small bowl and rub on bird. I like to put some of them under the skin.
    7. Roast uncovered in 375 degree oven 1 to 1 - ¼ hr.
    8. Let stand 10 minutes.


    Parmesan Chicken

    • ½ cup butter, melted
    • 1 teaspoon Dijon mustard
    • 1 teaspoon Worcestershire sauce
    • ½ teaspoon salt
    • 1 cup dry bread crumbs (I process wheat bread)
    • ½ cup grated fresh parmesan
    • 6 - 8 boneless skinless chicken breast halves

    Directions:

    Combine butter, mustard, Worcestchire, and salt in pie plate.
    In plastic bag, combine crumbs and cheese.
    Dip chicken in butter mixture, shake in crumb mixture.
    Place in ungreased 13 x 9 inch pan.
    Drizzle with remaining butter.
    Bake at 350 degrees for 40 - 45 minutes or until juices run clear.

    Servings: 6 – 8.


    Rosemary Chicken

    • 4 boneless skinless chicken breast halves
    • 3 tablespoons Dijon mustard
    • ½ teaspoon garlic powder
    • 2 tablespoons minced fresh rosemary or 2 teaspoon dried rosemary, crushed
    • ½ cup Parmesan cheese
    • Salt and pepper to taste

    Directions:

    Preheat oven to 350 degrees.
    Place chicken in a greased 9 by 13 inch baking dish.
    Combine mustard and seasonings together.
    Spread mustard mixture over chicken.
    Top with cheese.
    Bake for 45 minutes or until juices run clear.

    Servings: 4


    Seasoned Chicken Bake

    • 2 cups crushed cornflakes
    • ¾ cup parmesan
    • 1 envelope buttermilk Ranch dressing
    • 6 boneless, skinless breast halves
    • ¼ cup butter, melted

    Directions:

    Stir first 3 ingredients in pie plate.
    Dip chicken in butter.
    Dredge in cornflake mixture.
    Bake in greased dish at 350 degrees for 30 -35 minutes.

    Servings: 6


    Soups

    Chicken Tortilla Soup

    • 3-4 boneless breasts (1 lb) or 1-½ lbs*
    • ½ t olive oil
    • C chopped onion
    • ½ t minced garlic
    • ½ t chili powder
    • ¼ t cumin
    • 1 T lemon juice
    • 2 cans chicken broth
    • 1 C chunky style salsa
    • 1 C frozen corn

    Directions

    1. Heat oil over med in soup pot.
    2. Slice chicken in bite-sized chunks. Add to oil.
    3. Raise to high and fry 2 minutes.
    4. Add onion, garlic, and seasoning, stirring, continue to cook 2 minutes.
    5. Add broth, salsa, and corn. Bring to boil. Cover. Reduce. Cook 8-10 minutes.
    6. Pour over crumbled chips.
    7. Top with sour cream and cheese.

    * I think it is tastier if I use chicken left over from a roasted chicken or if I cook a chicken all day in a crock-pot with onions and garlic and celery.


    Italian Beef and Vegetable Soup

    • 4 Servings
    • 1 m zucchini, sliced
    • 1 lb. ground beef
    • 1 clove minced garlic
    • ½ tsp pepper
    • ¼ tsp salt
    • 2 cans beef broth
    • 1 can Italian-style stewed tomatoes
    • 1 c sliced carrots
    • 1 can great Northern beans
    • 1 c fresh torn spinach

    Directions:

    1. Brown beef and garlic. Drain.
    2. Stir in pepper, salt, broth, tomatoes and carrots. Bring to a boil.
    3. Cover, reduce heat and simmer 10 minutes.
    4. Stir in zucchini and beans. Cover and cook 4 minutes.
    5. Remove from heat and stir in spinach.
    6. Freeze.
    7. If convenient, I recommend adding spinach to thawed soup just before eating.



    Meatball Soup

    (bhg.com)

    • 1 beaten egg
    • ½ cup soft bread crumbs (2/3 slice)
    • 2 tablespoons grated Parmesan or Romano cheese
    • 1 tablespoon snipped fresh parsley
    • 1 tablespoon finely chopped onion
    • ¼ teaspoon garlic salt
    • 1/8 teaspoon pepper
    • ½ pound ground beef
    • 1 15-ounce can garbanzo beans, rinsed and drained
    • 1 14-½ -ounce can beef broth
    • 1 14-½ -ounce can Italian-style stewed tomatoes
    • 1-½ cups water
    • 1 cup sliced fresh mushrooms
    • 1 teaspoon dried Italian seasoning, crushed
    • ¼ cup tiny bow-tie pasta or ditalini
    • 3 cups torn spinach or ½ of a 10-ounce package frozen chopped spinach, thawed and well drained

    Directions:

    1. In a medium mixing bowl combine egg, bread crumbs, Parmesan or Romano cheese, parsley, onion, garlic salt, and pepper.
    2. Add ground beef; mix well. Shape meat mixture into 36 balls.
    3. In a large skillet cook meatballs over medium heat about 8 minutes or until no pink remains, turning occasionally to brown evenly. Drain fat from pan. Set meatballs aside.
    4. In a large saucepan stir together garbanzo beans, beef broth, undrained tomatoes, water, mushrooms, and Italian seasoning. Bring to boiling.
    5. Add pasta. Return to boiling. Reduce heat and simmer, covered, for 10 to 12 minutes or until pasta is tender.
    6. Stir in spinach and meatballs. Cook for 1 to 2 minutes more or just until spinach is wilted.

    Makes 4 servings

    Make-ahead tip: Prepare soup, except do not add noodles or spinach; cool. Transfer to airtight freezer container; seal, label, and freeze up to 3 months. To reheat, transfer to saucepan; cook over medium heat, stirring occasionally to break up. Stir in noodles and spinach as above.

    Portuguese Soup

    • 6 c. chicken broth
    • 1 lb. smoked kielbasa, diced (I used Little Smokies)
    • 1 lb. boiling potatoes, peeled and diced
    • 15 oz can red kidney beans, drained
    • 14 oz can diced tomatoes (not drained!)
    • ½ med. head green cabbage, chopped
    • 1 med. onion, chopped
    • 1 large carrot, diced
    • ½ green bell pepper, diced
    • 3 garlic cloves, minced
    • pepper and parsley to taste

    Directions:

    1. Combine ingredients in a large pot.  Bring to a boil, stirring occasionally.
    2. Reduce heat; simmer until thick, stirring occasionally, about 2 hours.
    3. Can be refrigerated up to 2 days ahead.  (I put the cabbage in about 10 minutes before serving; I prefer the texture to be crisp.)

    * I cooked all but 3 c. broth, the potatoes and cabbage together for ½ hour, and then froze it.  To serve, thaw soup and reheat in a large pot; boil diced potatoes in remaining broth until soft.  Add cabbage and potatoes with broth to main pot and cook together a few minutes before serving.


    Sausage-Tortellini Soup

    • 1 lb. Italian Sausage (I use ½ mild sausage and ½ hot)
    • 1 large onion, chopped
    • 1 garlic clove, pressed
    • 3 (14.5 oz) cans beef broth (I use 6 C water and 6 beef bouillon cubes)
    • 2 (14.5 oz) cans diced tomatoes, undrained
    • 1 (8 oz) can tomato sauce
    • 1 c dry red wine (I used Cabernet Sauvignon)
    • 2 carrots, thinly sliced (food process)
    • 1 T sugar
    • 2 t Italian seasoning
    • 2 small zucchini, sliced (food process, thick slice blade)
    • 1 (9 oz) package of refrigerated cheese-filled tortellini
    • ½ c shredded parmesan cheese (or Romano)

    Directions:

    1. Discard sausage casings.
    2. Cook sausage, onion, and garlic in a Dutch Oven over med-high heat, stirring until sausage crumbles and is no longer pink; drain.
    3. Return to pan. Stir in broth and next 6 ingredients; bring to boil.
    4. Reduce heat; simmer 30 minutes. Skim off fat.
    5. Stir in zucchini and tortellini; simmer 10 minutes.
    6. Sprinkle each serving with cheese.

    Yield: 10 cups; Serves 8 - 9

    Prep 25 min; Cook 46 min.

    SOMETIMES I DOUBLE THIS AND USE 29 oz diced, 14 oz stewed, 24 oz tomato sauce – GREAT!



    Stews


    Company Beef Stew
    NY Times Cookbook Beef Stew

    • 2 lb. chuck, cubed 1”
    • 1 C red wine
    • 1 bay leaf
    • 1 clove garlic, minced
    • 1 t salt
    • ½ t pepper
    • 3 slices bacon
    • ½ t thyme
    • 1 large onion, chopped
    • 1 stalk celery
    • 8 oz mushrooms
    • 4 red potatoes, quartered
    • 1 T parsley

    Directions:

    1. Marinate in fridge several hours.
    2. Remove meat and dry thoroughly. Reserve marinade.
    3. Cook 3 slices bacon in pot. Brown meat on all sides in bacon grease.
    4. Sprinkle with thyme.
    5. Simmer onion, celery, and mushrooms in butter.
    6. Add to meat and bacon.
    7. Add carrots, potatoes, parsley.
    8. Cover and cook 2-3 hours till tender.

    Serves 4-5


    Mashed Potato Bowls

    • 3 lb. boneless chuck, cut into 1" cubes
    • 1 large onion, sliced
    • 1 clove garlic, minced
    • 1 T dried parsley flakes
    • 1 bay leaf
    • ½ t salt
    • ½ t pepper
    • ½ t thyme
    • 1 c dry red white
    • 2 T olive oil
    • 4 bacon slices cut in ¼" pieces
    • 3 T flour
    • 1-½ c beef broth
    • ½ lb. baby carrots
    • 16 oz package of pearl onions
    • 2 T butter
    • 8 oz mushrooms, sliced

    Directions:

    1. Combine 1st 8 ingredients in huge Pyrex bowl. Combine wine and oil, pour over meat mixture. Cover, chill 1 hr. Drain well, reserving marinade in same bowl.
    2. Cook bacon, reserve drippings in pan. Drain bacon on paper towels. Freeze.
    3. Brown beef in reserved drippings. Drain and return to pan; sprinkle with flour, cook, stirring constantly 1-2 minutes. Add marinade and broth, boil. Add carrots.
    4. Bake at 300 1 hr and 30 minutes, covered, till beef is tender. Add onions, bake 30 minutes more.
    5. Melt butter, add mushrooms, sauté. Add to beef mixture. Freeze.
    6. Remove bacon and stew, thaw and reheat. Serve in mashed potato bowls.

    Chilis


    Chili

    • ½ - 1 pound hamburger depending on how meaty you like it
    • 1 medium onion finely chopped
    • 3 garlic cloves finely minced
    • 1 teaspoon paprika
    • 2-3 teaspoons chili powder
    • 1 teaspoon ground cumin
    • 1 teaspoon dried oregano
    • ½ teaspoon salt
    • ½ teaspoon coriander
    • 1  14 ounce can diced tomatoes Mexican style
    • 1 can tomato sauce
    • 1 can pinto beans
    • 1can light red kidney beans
    • ½ finely chopped jalapeno chili pepper if desired
    • Chopped green pepper if desired

    Directions:

    1. Brown hamburger with the onion, garlic and spices.
    2. Add remaining ingredients.
    3. Can cook in the Crockpot if desired.  (I usually don't add the jalapeno)
    4. Cover the crock pot and cook on low for 8-10 hours.
    5. The hamburger is already cooked when it goes in so it's only to get it heated and the flavors to meld.
    6. Combine meat mixture, tomatoes, and mozzarella chesses.
    7. Spoon mixture evenly into 12 manicotti shells; arrange shells in a lightly greased 13x9 baking dish.
    8. Bake, covered, at 350 for 20 minutes.
    9. Uncover and pour cream mixture evenly over shells; sprinkle with Parmesan cheese.
    10. Bake, uncovered, at 350 for 10 more minutes.
    11. Broil 5 ½ inches from heat 2 to 3 minutes or until cheese is lightly browned.



    Chili

    • ½ lb. dried pinto beans (Soak overnight or boil 3 minutes and then soak 1 hr covered. Simmer 45 minutes in water to cover till skins burst when blown on it on spoon. Do not drain.)
    • 3 lb. whole or chopped tomatoes
    • 3 green pepper, seed and chop in food processor
    • 2 T vegetable oil
    • 4 large onions, chopped
    • 3 cloves garlic, minced
    • ½ C minced parsley
    • 3-½ lb. ground beef
    • 1/3 C chile powder
    • 2 T salt
    • 1-½ t pepper
    • 1 ½ t ground cumin

    Directions:

    1. Add tomatoes to beans in water. Simmer 5 minutes.
    2. Sautee peppers in oil 5 minutes in huge skillet.
    3. Add onions, cook till soft.
    4. Add garlic and parsley.
    5. In med kettle lightly brown beef.
    6. Add onion mixture.
    7. Stir in chile powder.
    8. Cook 10 minutes.
    9. Add to beans.
    10. Add all remaining ingredients.
    11. Cover. Simmer 1 hr.
    12. Remove cover.
    13. Simmer 30 more minutes.
    14. Skim fat.

    Makes 5+ quarts




    Soup Nazi's Mexican Chicken Chili

    Prep time: 10 min     Cook time: 5.25 hours

    • 1 lb. chicken breast fillets (4 fillets)
    • 1 tablespoon olive oil
    • 10 cups water
    • 2 cups chicken stock
    • ½ cup tomato sauce
    • 1 potato, peeled & chopped
    • 1 small onion, diced
    • 1 cup frozen corn
    • ½ cup carrots, sliced
    • 1 stalk celery, diced
    • 1 cup canned diced tomatoes
    • 1 (15 ounce) can red kidney beans, plus liquid
    • ¼ cup diced pimento pepper
    • 1 jalapeno, diced
    • ¼ cup chopped Italian parsley
    • 1 clove garlic, minced
    • 1 ½ teaspoons chili powder
    • 1 teaspoon cumin
    • ¼ teaspoon salt
    • 1 dash cayenne pepper
    • 1 dash basil
    • 1 dash oregano

    On the side:

    • Sour cream
    • Pinch chopped Italian parsley

    Directions:

    1. Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
    2. Cook the chicken on both sides until done-- about 7-10 minutes per side.
    3. Cool the chicken until it can be handled.
    4. Do not rinse the pot.
    5. Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
    6. Add the remaining ingredients to the pot and turn heat to high.
    7. Bring mixture to a boil, and then reduce heat and simmer, uncovered, for 4-5 hours.
    8. Stir mixture often so that many of the chicken pieces shred into much smaller bits.
    9. Chili should reduce substantially to thicken and darken (less orange, more brown) when done.
    10. Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.

    4-6 Servings



    Tex/Mex



    Baked Chicken Chimichangas Recipe
    (Chi Chi’s)

    • 2 ½ cups Chicken; cooked, shredded
    • 2 tablespoons Olive oil
    • ½ cup Onion; chopped
    • 2 Garlic; cloves, minced
    • ½ tablespoon Chili powder
    • 16 ounces Salsa (choice of hotness)
    • ½ teaspoon Cumin; ground
    • ½ teaspoon Cinnamon
    • Pinch of salt, if necessary
    • 6 10-inch flour tortillas
    • 1 cup Refried beans
    • Olive oil (for basting)

    Garnish:

    • Sour Cream
    • Guacamole

    Directions:

    1. In large saucepan, sauté onion and garlic in oil until tender.
    2. Stir in chili powder, salsa, cumin and cinnamon.Stir in shredded chicken. Let cool.
    3. Heat oven to 450.Grease rimmed 15 x 10 x 1 baking pan.Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla.
    4. Top with a scant ½ cup of the chicken mixture.
    5. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary.
    6. Place chimichangas in greased baking pan, seam side down.
    7. Brush all sides with the oil.
    8. Bake 20 to 25 minutes or until golden brown and crisp, turning every 5 minutes.

    6 Servings



    Chimichanga Sauce

    1. Sauté some chopped garlic in olive oil.
    2. Add 2 Tablespoon flour.
    3. Mix in some water and chicken base.
    4. Add some chili powder, cumin and rojo mole base.
    5. You can also add cilantro.

    Note: Rojo mole base can be found in the larger food chain stores in the ethnic section or in Mexican food stores.




    Black Bean Salsa

    • 1 lb. can black beans
    • 1 ripe tomato chopped
    • 11 oz shoe peg corn
    • 1 red pepper, chopped fine
    • 1 Vidalia or 1 bunch green onions, chopped fine
    • 2 t cumin
    • Juice of 2 limes
    • 1-2 bunches cilantro

    Serves 12



    Black Bean Salsa – Southern Living

    • 2 medium tomatoes
    • 1 red bell pepper
    • 1 green bell pepper
    • 1 ½ cups fresh or frozen corn kernels (3 ears fresh corn)
    • ¼ cup finely chopped purple onion
    • 1 Serrano chile pepper, seeded and minced
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1/3 cup fresh lime juice
    • ¼ cup olive oil
    • 1/3 cup chopped fresh cilantro
    • 1 teaspoon salt
    • ½ teaspoon ground cumin
    • ¼ teaspoon ground red pepper

    Directions:

    1. Chop tomatoes and bell peppers.
    2. Stir together tomato mixture, corn, and remaining ingredients.
    3. Cover and chill 8 hours.
    4. Serve with tortilla chips.

    Yield: Makes 7 cups



    Guacamole Salsa

    • 1 avocadoes, mashed
    • ¼ C finely chopped red onion
    • 1 T fresh lime juice
    • 1 T cider vinegar
    • ¼ t salt
    • 1 clove garlic, minced (we prefer them chopped kind of big actually)
    • 1 Serrano chile, finely chopped and seeded
    • ¼ C chopped fresh cilantro
    • Roma tomatoes chopped


    Directions:

    Combine all but avocado and add it at last minute because it turns brown but tastes fine still.

    Taco Mix


    For 1 lb. ground beef:

    • 1 t chili powder
    • ½ t cumin
    • ½ t onion powder
    • ½ t garlic powder
    • 2 T ketchup
    • ¼ C water

    Directions:

    1. Brown beef.
    2. Add dry ingredients while browning.
    3. Add ketchup and water.
    4. Stir and cook 5 minutes until most of water evaporates.
    5. Serve with chips, chopped tomatoes, green onions, green pepper, sour cream, and salsa.


    Asian


    Beef with Ginger (Southern Living, MARCH 2003)

    Prep: 25 min., Cook: 10 min.

    (Chilling the beef in the freezer for 5 minutes makes it easier to cut into very thin slices.)

    • 1 pound sirloin steak, chilled
    • ¼ teaspoon salt
    • ½  teaspoon pepper
    • 2 tablespoons grated fresh ginger
    • 2 teaspoons vegetable oil
    • ½  teaspoon minced garlic
    • 2 teaspoons light soy sauce
    • ½  cup fat-free reduced-sodium beef broth
    • 2 teaspoons cornstarch
    • 6 green onions, cut diagonally into 1-inch pieces
    • ½  teaspoon crushed red pepper (optional)
    • 4 cups hot cooked long-grain rice

    Directions:

    1. Cut steak diagonally across the grain into very thin slices.
    2. Sprinkle with salt and pepper.
    3. Sauté ginger in hot oil a large nonstick skillet over high heat 2 minutes or until tan-colored.
    4. Add minced garlic and sauté 30 seconds.
    5. Add beef; cook 2 minutes, stirring constantly.
    6. Stir in soy sauce.
    7. Stir together beef broth and cornstarch until smooth.
    8. Drizzle over beef mixture.
    9. Cook, stirring constantly, 1 minute or until thickened.
    10. Add green onions, and, if desired, crushed red pepper; cook 1 minute.
    11. Serve immediately over hot cooked rice and serve with broccoli.

    Yield: 4 servings



    Chinese BBQ Pork

    • 2 whole pork tenderloins
    • 2T red wine
    • 1T. Brown sugar
    • 1T. Honey
    • ½ t. cinnamon
    • 1 clove crushed garlic
    • 1 green onion, sliced down middle

    Directions:

    1. Remove and discard fat from meat.
    2. Combine all ingredients as pork marinade.
    3. Add pork, turning to coat.
    4. Cover and let stand at room temp 1 hour, or refrigerate overnight.
    5. Turn occasionally.
    6. Drain pork, reserve marinade.
    7. Bake in preheated 350-degree oven until done, approx. 45 minutes.
    8. Turn and baste while cooking.
    9. Cut slices on diagonal.


    Garlic Snow Peas

    • 2 cups fresh snow peas (washed, dried, and trimmed)
    • 1-2 tablespoon sesame oil
    • 3 minced garlic cloves
    • Salt & pepper

    Directions:

    1. Heat wok on medium-hi heat.
    2. Add oil til hot, dump in peas.
    3. About 1 minute after stir frying add garlic and seasoning.
    4. Quick fry just till bright green and still crisp.
    5. Cooking time is an estimate -- do not overcook or they will turn a dull green and go limp.
    6. Remove and serve while still hot.


    Jap Chae (noodle dish)

    Very easy to prepare.

    Directions:

    Marinate beef the night before with:

    • ½ - 1 pound flank or sirloin steak
    • 3 scallions cut into pieces
    • 4 tsp sugar
    • ¼ cup soy sauce
    • 1 tsp Korean sesame oil
    • 3 garlic cloves
    1. Boil Korean Vermicelli (sweet potato noodles) according to package directions.
    2. In a pan, stir fry beef and a little oil/Korean sesame oil.
    3. Also add 1 large onion, chopped.
    4. When almost done, stir in 1 carrot cut into small strips, 1 small green pepper cut into small strips, and more Chinese chives (I use green onion).
    5. Add: ½ tsp salt, 2 tsp sugar, 2 tablespoons of soy sauce, 2 tsp Korean sesame oil. You can also add "tree ears" (I think these are a sort of mushroom - but I hate mushrooms, so we skip that!)
    6. Lastly fold in the vermicelli and mix well.
    7. Serve warm.


    Korean Ginger Chicken

    Modified version of the recipe found in "The Korean Kitchen" cookbook. The main change is marinating the beef in the Bulgogo marinade recipe from the book, which gives it a fuller flavor.

    • 2 ½ lbs. boneless and skinless chicken, cut bite-size
    • 1 clove garlic minced finely (about 1tsp)
    • 2 slices ginger, minced (about 1 teaspoon)
    • 1 tsp wine
    • dash black pepper
    • ½ cup flour
    • ½ tsp baking soda
    • 1 ½ cup cornstarch
    • 2/3cup water
    • 4 cups oil for frying

    For ginger sauce:

    • 1 ½ cups water
    • 10 slices ginger
    • 2/3 cup soy sauce
    • 1 tablespoon sesame oil
    • 2 cups brown sugar
    • 3tbs prepared sweet and sour sauce

    Directions:

    1. Combine all the ginger sauce ingredients in a pan and boil for 20 minutes on medium high heat.
    2. Discard the ginger (the sauce can be stored in a freezer for up to a year).
    3. In a bowl, combine the chicken and the rest of the ingredients, except the oil and garnishes and refrigerate for 20-30 minutes.
    4. Then fry the chicken in small batches, placing pieces one by one in the hot oil to prevent them from sticking together.
    5. For crispness fry the chicken twice.
    6. Keep warm in the oven.
    7. When ready to serve, heat 3 tablespoons of oil in a skillet and add 2/3 cup of ginger sauce, saving the rest for later use.
    8. Add the fried chicken, coat with the sauce and cook for 2 minutes.
    9. Serve immediately.
    10. Garnish with sesame seeds and crushed pine nuts to taste

    Servings: 10



    Sweet and Sour Pork

    • 1 lb. pork loin cut in 1 ½ x¼ strips (I used tenderloin and cut in chunks)
    • 2 cans 8oz. pineapple tidbits-drain and reserve liquid (I only used 1 can - 2 sounds like a lot to me per 1 lb. meat:)
    • 1/3 c ketchup
    • 1/3 c water
    • 2 T soy sauce, vinegar, brown sugar, cornstarch
    • ¾ t salt
    • ¼ t pepper
    • ¼ t ginger
    • 1 med. onion
    • 1 g. pepper in thin strips

    Directions:

    1. Mix all wet ingredients, including pineapple juice and stir and set aside.
    2. Heat oil and stir fry pork and onion 5-7 minutes.
    3. Stir pineapple juice mix and add to pork.
    4. Cook and stir until thick and bubbly - add pineapple and g. pepper and reduce heat, cover and cook 5 minutes.
    5. Serve over hot cooked rice.


    Szechwan Beef Stir-fry

    • ¾ lb. boneless beef sirloin steak or top round steak
    • 4-½ T dry sherry or dry white wine
    • 4-½ T soy sauce
    • 3 T water
    • 3 T hoisin sauce
    • 3 t cornstarch
    • 3 t grated gingerroot
    • 1-½ t sugar
    • ¾ t crushed red pepper
    • ½ t black pepper
    • 3 cloves garlic, minced
    • 1 T cooking oil
    • 1 C thinly sliced carrots (2 med)
    • 1 red sweet pepper, cut into 1” squares (1 C)
    • 1 C hot cooked rice

    Directions:

    1. Trim fat from beef.
    2. Partially freeze beef.
    3. Thinly slice across grain into bite-size strips. Set aside.
    4. For sauce, stir together sherry or wine, soy sauce, water, hoisin sauce, cornstarch, gingerroot, sugar, red pepper, black pepper and garlic. Set aside.
    5. Pour cooking oil into wok or skillet.
    6. Preheat over med-hi.
    7. Stir-fry carrots for 2 minutes.
    8. Add corn and peppers.
    9. Stir-fry 1-2 minutes more or till vegetables are crisp-tender.
    10. Remove from wok.
    11. Add beef to wok.
    12. Stir-fry for 2-3 minutes or to desired doneness.
    13. Push beef from the center of wok.
    14. Stir sauce.
    15. Add to center of wok.
    16. Cook and stir till thickened and bubbly.
    17. Stir in all cooked meat and vegetables.
    18. Cook and stir 1-2 minutes more till heated through.
    19. Serve with rice.

    Serves 4 (Actually we use 1 lb. meat to serve 3 adults.)


    Szechuan Dry-Fried Shredded Beef

    • 2 T sesame oil
    • 1 (10 oz.) beef flank steak, shredded
    • 2 T rice wine or dry sherry
    • 1 T hot bean paste
    • 1 T Hoisin sauce
    • 1 garlic clove, finely chopped
    • ½ t salt
    • 1 T sugar
    • 2 carrots, shredded
    • 2 green onions, finely chopped
    • 2 t finely chopped gingerroot
    • ½ t pepper
    • 1 t chili oil

    Directions:

    1. Heat wok over high heat.
    2. Add sesame oil.
    3. When hot, add beef with 1 T wine or sherry; stir-fry until beef shreds separate.
    4. Reduce heat.
    5. Pour off excess liquid; stir gently until beef is completely dry.
    6. Stir in bean paste, Hoisin sauce, garlic, salt, sugar and remaining wine or sherry.
    7. Stir a few times.
    8. Increase heat to high.
    9. Add carrots; stir-fry 1 minute.
    10. Add onions, gingerroot, pepper and chili oil; stir-fry 1 minute.
    11. Serve hot.

    Serves 4


    Flank Steak

    • 1 lb. flank steak
    • 1 clove chopped garlic
    • 1/2 cup soy sauce
    • 1/4 cup vegetable oil
    • 2 T brown sugar
    • 1/2 cup Worcestershire sauce

    Directions:

    1. Sprinkle steak with garlic powder and pepper.
    2. Mix 1 clove chopped garlic, ½ C soy sauce, ¼ C veg. oil (she decreases or eliminates this now-Southern Living uses 1 T), 2 T brown sugar, ¼ C Worcestershire.
    3. Marinate beef.
    4. Grill, covered with grill lid, 8-10 minutes per side.
    5. Let stand 10 minutes before slicing.
    6. Cut across grain at angle in thin slices.

    Serves 4


    Teriyaki Finger Steaks

    2 lb. boneless sirloin

    Combine:

    • ½ c soy
    • ¼ c vinegar
    • 2 T brown sugar
    • 2 T minced onion
    • 1 T veg. oil
    • 1 clove garlic, minced
    • ½ t ground ginger
    • 1/8 t pepper

    Directions:

    1. Pour over meat in Ziploc bag.
    2. Freeze or fridge 2 - 3 hrs.
    3. Drain.
    4. Discard marinade.
    5. Grill over med hot coals 7-10 minutes turning often till done.


    Thai Shrimp Stir Fry

    This is a wonderful rice stir fry with just the right spice.  Served with Oriental Salad it makes a quick, easy and filling dinner.

    • 1 box (6 ounces) Thai Kitchen Spicy Thai Pilaf
    • 2 tablespoon creamy peanut butter
    • 2 tablespoon hot water
    • ¾ tablespoon soy sauce
    • 1 teaspoon brown sugar
    • Pinch cayenne pepper
    • 3 tablespoon peanut oil
    • 1 small onion, cut into small wedges
    • 2 cloves garlic, minced
    • 1 pound asparagus, cut into 1-inch pieces (about 3 cups)
    • ½ pound small, cooked shrimp
    • ¼ cup chopped roasted peanuts

    Directions:

    1. Cook rice according to package directions; set aside.
    2. Whisk together peanut butter, water, soy sauce, brown sugar and cayenne; set aside.
    3. Heat peanut oil in wok or skillet over medium-high heat.
    4. Stir fry onion for 2 minutes or until beginning to soften.
    5. Add garlic and asparagus and stir fry for 4 minutes or until tender.
    6. Stir in shrimp and peanut butter mixture.
    7. Add cooked rice and stir-fry for an additional 3 to 5 minutes until all ingredients are cooked and heated through.
    8. Stir in peanuts.
    9. Serve immediately.
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