Insalata Mista Italiana

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 4 cups organic mixed greens, washed and dried
• 1 small red bell pepper, roasted, stemmed, seeded and membrane removed, chopped
• 1/2 cup artichoke heart (not marinated)
• 3 tablespoons freshly grated parmesan cheese
• 2 small fresh firm roma tomatoes, sliced (the best you can find!)
• 1/2 cup chianti wine
• 1/2 tablespoon vegetable stock
• 1 tablespoon red wine vinegar
• 1/2 teaspoon sugar
• 1 garlic clove, minced
• 1 teaspoon shallot, chopped
• 1 teaspoon parsley, chopped
• 1 teaspoon salt, to taste
• 1 pinch black pepper
• 3 1/2 tablespoons extra virgin olive oil
• fresh basil leaf (not dried)

Recipe

• 1 chianti vinaigrette: in a heavy-bottomed pot, heat and reduce the chianti to 1/4 of its volume.
• 2 pour into a mixing bowl; whisk in the vegetable stock and vinegar.
• 3 add sugar, garlic, shallots, parsley, salt, and pepper. let steep for 30 minutes. slowly whisk in the olive oil. taste and adjust seasonings if necessary.
• 4 salad: divide and arrange the mezclun on two salad plates.
• 5 top with the remaining salad ingredients.
• 6 drizzle with the vinaigrette. garnish with the fresh basil.
• 7 preparation time does not include roasting the bell pepper or preparing the vinaigrette.

Easy Grilled Tri-tip

Total Time: 4 hrs 28 mins Preparation Time: 4 hrs 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 3 1/2-4 lbs tri-tip roast
• 1/4 cup low sodium soy sauce
• 2 tablespoons light olive oil
• 2 tablespoons water
• 1 -2 tablespoon mccormick's montreal brand steak seasoning (i use the low sodium kind)
• 1/2 teaspoon garlic powder (optional)

Recipe

• 1 mix all ingredients (except meat) to a small bowl and stir.
• 2 transfer all ingredients (including meat) to large plastic bag.
• 3 seal bag, making sure to get most of the air out.
• 4 massage marinade into meat through the bag. let marinate in the refrigerator for 4 – 8 hours, don’t marinate overnight as it makes the meat too salty.
• 5 grill tri tip for about 15 – 20 minutes on each side or until desired doneness.

Fin's Barometer Soup

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 16
• 1 mango (diced)
• 1 cup oil
• 1 lb backfin crab meat
• 16 ounces dried split peas
• 1 green pepper
• 1 red pepper
• 1 yellow pepper
• 2 plantains
• 1 cup crab base
• 1 gallon water
• 1/2 cup caribbean jerk seasoning
• 1 red onion (bermuda)
• cornstarch, to thicken (about 1 cup diluted in water)

Recipe

• 1 dice all vegetables & fruits.
• 2 in a large pot, saute vegetables in 1 cup oil.
• 3 add remaining ingredients, bring to a boil and reduce heat to a simmer.
• 4 simmer about 1.5 hours.
• 5 thicken with cornstarch diluted in water to the consistency you like.
• 6 [the recipe is for a party sized pot (serves about 12-16)].

Garlic, Cheese & Sausage Bites

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

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 6 ounces spicy italian turkey sausage or 6 ounces spicy italian lamb sausage
• 1 head garlic
• 1 1/2 teaspoons chopped garlic
• 1 pinch garlic powder
• 1 pinch garlic salt
• 1 pinch black pepper
• 1 pinch red chili pepper flakes
• splash olive oil
• 24 wonton wrappers
• nonstick cooking spray

Recipe

• 1 preheat the oven to 375. cut the top off the head of garlic and place it on a baking sheet covered with foil and pour olive oil over it. bake for 30-40 minutes or until golden brown and cloves are soft & mushy. (this can also be done in the toaster oven :o)
• 2 cut the raw sausage open and throw away the sausage casing, brown the sausage in a skillet until completely cooked.
• 3 chop 1-2 cloves raw garlic, about 1 1/2 teaspoons.
• 4 in a large bowl combine cooked sausage, cream cheese, roasted garlic, raw garlic a pinch of red chili flakes, and seasoning- i just shook in a bit of the garlic powder, garlic salt, & pepper (probably around 1/4 tsp each, maybe a bit more) and mix with a hand held electric mixer until all ingredients are well combined.
• 5 spray a mini-muffin tin with non-stick cooking spray. add a won-ton wrapper one cup of the muffin tray and fill with about 1 to 1 1/2 tbsp of the garlic cheese mix. pinch the won ton wrapper together to seal, then spray with non-stick cooking spray, repeat until the whole tin is full of lil' garlic bites!
• 6 bake at 375 for about 30 minutes or until they are golden brown and gorgeous!
• 7 the tops will open up a bit- but i thought they were reminiscent of little garlic cloves and was happy with how they came out.

Emergency Crab Dip

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 4
• 16 ounces crabmeat
• 3/4 cup mayonnaise
• 3 tablespoons old bay seasoning
• 1/4 teaspoon sea salt
• 1/4 teaspoon pepper

Recipe

• 1 combine and gently mix crab meat, mayo, old bay in a bowl.
• 2 texture should be lumpy and sticky.
• 3 add mayo to taste.
• 4 salt and pepper to taste.
• 5 *see the crab cakes based on this recipe!

Helen Smith's Finger Steaks

Total Time: 48 hrs 15 mins Preparation Time: 48 hrs Cook Time: 15 mins

Ingredients

• 1 lb sirloin tip steak, cut in cubes
• 1 tablespoon seasoned meat tenderizer
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 tablespoon catsup
• 1 cup cold water
• 1 large egg
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 2 tablespoons cornstarch
• oil (for deep frying)

Recipe

• 1 cut each cube of meat into 3 or 4 slices.
• 2 cut each slice into 3 to 4 strips.
• 3 this should provide 60 to 72 finger steaks (12 to 13 pieces per serving).
• 4 spread the finger steaks onto wax paper.
• 5 sprinkle generously with tenderizer, garlic salt, salt pepper and paprika.
• 6 pound seasonings into finger steaks completely.
• 7 place finger steaks in a bowl, stir in catsup.
• 8 cover and refrigerate for 1 to 2 days.
• 9 when ready, mix batter ingredients.
• 10 pour all the meat and juice into the batter mixture.
• 11 stir until finger steaks completely covered.
• 12 fry in hot deep fryer until brown.

Horseradish With Red Beets

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

Ingredients

• 5 large red beets, scrubbed and cooked in their skins
• 1/2 lb fresh horseradish root
• 2 1/4 cups vinegar, divided
• 1 cup cold water
• 1/2 cup granulated sugar
• 2 teaspoons salt

Recipe

• 1 cook scrubbed beets with skins until tender.
• 2 when done, immerse in cold water immediately.
• 3 let cool slightly, peel and discard skins.
• 4 shred beets with a medium coarse grater and set aside.
• 5 scrape horseradish root well to remove any blemishes.
• 6 cut root into small pieces.
• 7 measure 1 1/2 cups of vinegar and 1 cup of cold water.
• 8 add horseradish to blender (a few pieces at a time), cover and process, adding vinegar/water mixture as required until horseradish is well blended; continue to process remainder of horseradish root.
• 9 if necessary, add more vinegar and water in equal amounts so that the horseradish is well chopped and blended.
• 10 in a mixing bowl, add grated beets, sugar, the remainder 3/4 cup of vinegar and 1 cup of processed horseradish; mix well.
• 11 add sugar and salt and mix well to incorporate.
• 12 if desired, add more horseradish to suit your taste, also adust seasonings to taste.
• 13 store any remaining horseradish in a glass jar with a tight fitting lid in the refrigerator.
• 14 store the jar upside down so that no air gets into the jar, lasts much longer.

Emeril Lagasse's Potato, Onion & Roquefort Soup

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 tablespoons unsalted butter
• 2 large yellow onions, thinly sliced
• 1 teaspoon minced garlic
• 3 lbs yukon gold potatoes, peeled and cut into 1-inch chunks
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne
• 1 bay leaf
• 4 cups chicken stock
• 1 cup light cream
• 1/2 cup heavy cream
• 1 cup crumbled roquefort cheese, , or other creamy blue cheese
• 2 teaspoons chopped fresh thyme
• 2 tablespoons tawny port
• 6 slices bacon, cooked and crumbled

Recipe

• 1 in a large saucepan, melt the butter over medium-high heat.
• 2 add the onions and cook, stirring, until just beginning to caramelize, about 10 minutes.
• 3 add the garlic and cook, stirring, for 30 seconds.
• 4 add the potatoes, salt, pepper, cayenne, and bay leaf, and cook, stirring, for 3 minutes.
• 5 add the stock and bring to a boil.
• 6 reduce the heat to medium-low and simmer, covered, until the potatoes are tender, about 25 to 30 minutes.
• 7 remove and discard the bay leaf.
• 8 remove from the heat and puree until smooth.
• 9 add the light and heavy creams, and stir well to blend.
• 10 gently reheat and barely simmer; careful not to boil.
• 11 add 3/4 cup of the cheese, the thyme, and port, and whisk until the cheese is just melted.
• 12 adjust the seasonings, to taste.
• 13 top each serving with some of the remaining 1/4 cup of cheese and the crumbled bacon.

Lorrie's Dill Dip In A Bread Bowl

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 loaves pumpernickel bread (round and unsliced) or 2 loaves rye bread (round and unsliced)
• 1 1/3 cups sour cream
• 1 1/3 cups mayonnaise
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon grated onion
• 3 teaspoons chopped fresh dill or 2 teaspoons dried dill weed
• 2 teaspoons beau monde seasoning

Recipe

• 1 with a serrated knife, cut a circle from the center of one of the loaves of bread, keeping sides intact, trim inside of bread to form bowl.
• 2 set bread bowl aside and cut all remaining bread, including the second loaf of bread, into large bite sized pieces.
• 3 combine remaining ingredients, mix well.
• 4 just before serving, fill hollow portion of bread bowl with sour cream mixture.
• 5 place bread bowl on serving platter and surround it with the cut bread pieces, use the bread pieces as dippers.

Garlic, Lemon 'n Herb Chicken On The Grill

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

Ingredients

• Servings: 4
• 2 1/2 lbs chicken parts
• 3/4 cup oil
• 3/4 cup lemon juice
• 2 teaspoons seasoning salt
• 2 teaspoons paprika
• 2 teaspoons dried basil
• 2 teaspoons dried thyme
• 2 cloves minced garlic

Recipe

• 1 combine all marinade ingredients.
• 2 add chicken and marinate overnight or at least for 8 hours.
• 3 grill chicken 20 minutes per side or until done.

Easy Grilled Okra

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

Ingredients

• 1 lb fresh okra pods
• 2 tablespoons oilve oil
• 1 teaspoon old bay seasoning
• hot sauce

Recipe

• 1 cut the ends off of each okra pod; set aside.
• 2 combine olive oil, old bay and hot sauce; toss with okra.
• 3 place okra on hot grill; grill for 3-4 minutes, turning frequently, until they get a nice char on them.
• 4 transfer okra from grill to plate; serve and enjoy.

John's Spaghetti Sauce

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

Ingredients

• Servings: 4
• 1 (26 ounce) jar favorite spaghetti sauce
• 1/2 large fresh green pepper, chopped
• 1 (2 1/4 ounce) can chopped black olives, juice reserved
• 1 (15 ounce) can chopped tomatoes or 1 (15 ounce) can one pound chopped firm roma tomatoes, the fresher the better
• 1 (12 ounce) can tomato paste, divided
• 3 tablespoons sour cream
• 1/2 of a large yellow onion, chopped
• 1/2 cup favorite salsa (optional)
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter, divided
• 2 tablespoons fresh minced garlic
• oregano, to taste
• italian seasoning, to taste
• 1 tablespoon liquid smoke (to taste)
• fresh ground pepper
• meat, and other
• vegetables (optional)
• fresh grated parmesan cheese or other italian cheese, to taste

Recipe

• 1 begin heating your favorite spaghetti sauce over low heat, stirring occasionally.
• 2 in a separate skillet or small pot, brown the chopped onion in 1 tablespoon butter until caramelized. add a pinch of oregano and/or italian seasoning to the onions while they are cooking.
• 3 once onions are caramelized, add them, along with the chopped green pepper, to the slowly heating spaghetti sauce. add fresh ground pepper to taste.
• 4 into the same skillet or pot just used for the onions, put 1 tablespoon extra virgin olive oil, reserved juice from black olives, and 1 teaspoon tomato paste. turn heat to low and reduce this until thickened (about 7-12 minutes). watch carefully to avoid scorching/burning.
• 5 while this is reducing, add 2 tablespoons fresh minced garlic, 1 tablespoon liquid smoke, 1/2 cup salsa (if using), remaining tomato paste, fresh chopped tomatoes, 1 tablespoon butter, and meat and veggies (if using) to heating spaghetti sauce.
• 6 cook spaghetti sauce until thick (no puddling). turn off heat, remove pot from burner and let sauce sit about 5 minutes.
• 7 after 5 minutes, add 3 tablespoons sour cream, one at a time, stirring gently and thoroughly after each addition.
• 8 incorporate the reduced olive oil, olive juice, and tomato paste mixture into spaghetti sauce.
• 9 stir in enough parmesan cheese to your liking.
• 10 serve with hot noodles, cheesy garlic bread, and extra fresh grated cheese.

Johnny Mazetti (panama)

Total Time: 1 hr 45 mins Preparation Time: 30 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 10
• 16 ounces egg noodles
• 1 1/2 lbs.- 2 lbs. ground beef
• 2 cups chopped green peppers
• 2 cups chopped onions
• 1 cup chopped celery
• 1/3 cup chopped stuffed green olive
• 8 ounces tomato paste
• 8 oz.can tomato sauce
• 1 cup tomato sauce (arturo)
• 8 oz.can sliced mushrooms
• 1 lb grated cheddar cheese
• 1 teaspoon italian seasoning
• 1 teaspoon garlic powder
• 1/4 cup finely chopped mushroom
• 1/4 cup water
• 1/4 cup tomato sauce
• 1/4 cup soy sauce
• 1/4 cup cider vinegar
• 1 tablespoon brown sugar
• 1/2 teaspoon salt
• 1 large garlic clove, finely chopped
• 1/4 teaspoon black pepper
• 1 pinch ginger
• 1 pinch nutmeg

Recipe

• 1 for the homemade arturo sauce:.
• 2 mix all ingredients together and saute` on low until bubbles begin. yield is about 1 cup good for a recipe calling for 8 oz can.
• 3 for the casserole:.
• 4 pre-heat oven to 350°f.
• 5 in a large skillet brown ground beef, drain, then put in large pot, add chopped peppers, onions, celery, olives and mushrooms. then add the seasoning and garlic powder to the pot. mix those ingredients well. add sauces and tomato paste then mix again. cook over medium low heat for about 25 to 30 minutes.
• 6 in another pot, cook noodles -- when done, add them to the mixture and stir very well. place mixture in long oblong pan in layers. on each layer, place shredded cheese but leave enough for the top.
• 7 place about 4 teaspoons of butter on the top with remaining cheese, and bake at 350°f for about 35 minutes or until the cheese melts and it is a golden brown. serve and enjoy. leftovers freeze well.

Green Goddess Taco Salad

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

Ingredients

• Servings: 6
• 1 lb extra lean ground beef
• 1 (1 ounce) package taco seasoning mix
• 7 1/4 ounces packages nacho cheese flavored tortilla chips
• 1 head iceberg lettuce, in bite-sized pieces
• 7 1/2 ounces cans kidney beans, drained
• 2 medium tomatoes, diced
• 3 green onions, sliced
• 2 cups shredded mexican blend cheese
• 1/4 cup green goddess salad dressing (secret ingredient!)

Recipe

• 1 heat skillet to med-hi heat with small amount of oil; saute ground beef; brown, and drain well.
• 2 add taco seasoning mix and follow directions of package.
• 3 cool (maybe be refrigerated for later use).
• 4 to assemble: crush chips into bite-size pieces and add to salad bowl along with the meat,cheese, beans, tomatoes, lettuce, and green onions.
• 5 pour dressing over all and toss to combine.
• 6 serve immediately.
• 7 note: may substitute 2 cups cooked cubed chicken, for beef; sprinkle taco seasoning over chicken and toss to coat.

Individual Walking Tacos

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

Ingredients

• Servings: 24
• 2 lbs ground beef
• 2 (1 1/4 ounce) packets taco seasoning mix
• water
• 1 head lettuce, shredded
• 2 large tomatoes, diced
• 2 cups mexican blend cheese, shredded
• 2 small onions, diced
• 1 cup sour cream (more or less depending on how much you want to put on your taco)
• 1 cup salsa (more or less depending on how much you want to put on your taco)
• 24 (1 1/2 ounce) bags nacho cheese flavor doritos (get the individual small bags of chips, not the 99 cent bags. it's called the "go sack" or "12 sack")

Recipe

• 1 cook the beef in a pan until no longer pink, crumbling as you go. remove from heat and drain when completely cooked.
• 2 add taco seasoning and the amount of water that the taco seasoning packet suggests. cook according to taco seasoning packet directions.
• 3 while the meat is cooking, take an individual bag of doritos and lightly crunch the chips (don't turn them into crumbs but smash them up a little so you can fit other topping in the bag). do this for all bags.
• 4 when lightly crunched, cut off the top seam of the bag and open it up.
• 5 when taco meat is finished cooking, add between 1 and 2 tbsp to the bag of chips.
• 6 top with any other toppings that are requested by the person eating the "taco".
• 7 stick a fork in it and it's done!
• 8 note: when we sold these, we made 5 lbs of meat, bought 5 go sacks, chopped up 3 heads of lettuce, bought 3 bags of cheese, chopped 3 onions and 5 tomatoes, bought 3 big tubs of sour cream and 2 jars of salsa. we ran out most of the time. just an idea of how much we used to feed a football stadium full of people, most of whom were hungry pre-teen boys. the above recipe would be a good amount for a teenagers birthday party.

John's Bean Chili

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

Ingredients

• Servings: 4
• 1 lb italian sausage
• 48 ounces in jars or cans (drained) great northern beans
• 1 package fajita seasoning mix, mixed with
• 1 quart water
• 1 large onion, chopped
• 8 ounces button mushrooms, chopped
• 1 medium green bell pepper, diced
• 2 dashes garlic powder
• 5 dashes chili powder
• 3 dashes cajun seasoning
• 6 dashes tabasco sauce
• 1/2-1 cup 6 cheese italian cheese blend, shredded

Recipe

• 1 fry the sausage and drain.
• 2 throw everything, except the cheese, into a crockpot and cook on low for 4 hours (the longer the better) add water if it gets too thick.
• 3 you can also simmer this on the stove for at least 2 hours.
• 4 adjust seasonings and add cheese just before serving.

Hens Oreganato

Total Time: 1 hr 5 mins Preparation Time: 5 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• 2 baking hens
• olive oil
• kosher salt
• garlic pepper seasoning
• oregano

Recipe

• 1 wash hens and pat dry.
• 2 rub all over with the olive oil.
• 3 sprinkle with salt, garlic pepper and oregano.
• 4 cook in a 350 preheated oven for 1 hour.
• 5 if tops have not browned and crisped enough to your liking, turn heat up to 400 degrees for 10 minutes but watch carefully as it browns quickly.

Louisiana Chicken And Pasta

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

Ingredients

• Servings: 4
• 8 ounces uncooked gemelli pasta (pasta twists)
• 4 slices bacon, cut into 1/2-inch pieces
• 2 boneless skinless chicken breast halves, cut into 1/2-inch pieces
• 1 cup diced green bell pepper
• 1 medium onion, finely chopped (1/2 cup)
• 1 (15 ounce) can black-eyed peas or 1 (15 ounce) can garbanzo beans, drained
• 1/2 cup progresso chicken broth
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon garlic pepper seasoning
• 1/2 teaspoon dried thyme leaves
• 1/8 teaspoon ground red pepper (cayenne)
• 2 tablespoons chopped fresh parsley, if desired

Recipe

• 1 cook gemelli to desired doneness as directed on package. drain; cover to keep warm.
• 2 meanwhile, cook bacon in large skillet over medium heat until crisp. add chicken, bell pepper and onion; cook 4 to 6 minutes or until chicken is browned, stirring occasionally.
• 3 add all remaining ingredients except parsley; mix well. reduce heat to medium-low; cover and cook until chicken is no longer pink in center, stirring occasionally. stir in gemelli; cook and stir until thoroughly heated. sprinkle with parsley.

Garlic-dill Crackers

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

Ingredients

• 1 1/2 tablespoons dry ranch dressing mix
• 2 tablespoons extra virgin olive oil
• 2 teaspoons dried dill, lightly crushed
• 1/2 teaspoon garlic granules
• 1/4 teaspoon lemon pepper or 1/4 teaspoon lemon & herb seasoning
• 1 dash cayenne pepper (desirable) (optional)
• 1 (11 ounce) package oyster crackers

Recipe

• 1 preheat oven to 175degf.
• 2 combine first 5 ingredients in a large bowl, plus cayenne pepper, if using, and stir until well combined.
• 3 add crackers, and toss well to combine.
• 4 transfer mixture to a baking sheet.
• 5 bake for 30-40 minutes or until dry, stirring occasionally.
• 6 store in an airtight container.

Goya Three Bean Salad

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

Ingredients

• Servings: 8
• 1 (15 1/2 ounce) can goya black-eyed peas, drained and rinsed
• 1 (15 1/2 ounce) can goya chickpeas, drained and rinsed
• 1 (15 1/2 ounce) can goya red kidney beans, drained and rinsed
• 1 medium cucumber, peeled, seeded and chopped (2 cups)
• 1 red bell pepper, seeded and finely chopped (about 1 cup)
• 2 tablespoons finely chopped fresh cilantro
• 3 tablespoons goya red wine vinegar
• 2 (1/4 ounce) packets goya salad & vegetable seasoning
• 1 tablespoon goya lemon juice
• 1/2 cup goya extra virgin olive oil

Recipe

• 1 in large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.
• 2 in small bowl, whisk together vinegar, salad, vegetable seasoning and lemon juice. slowly drizzle in olive oil, whisking constantly, until blended. pour dressing over bean mixture. toss well to coat completely.

Dad's Pepper Deer Steak & Rice For Two

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

Ingredients

• Servings: 2
• 1/2 lb round steak
• 2 tablespoons olive oil
• 1 large tomato, coarsely ground
• 2 medium green peppers, cut into strips
• 2 teaspoons soy sauce
• 1/4 teaspoon garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon sugar
• 1 tablespoon ginger
• cornstarch
• 1/4 cup bouillon, quick

Recipe

• 1 brown round deer steak in oil.
• 2 stir in: tomato, peppers, soy sauce, and seasonings. cover and cook 8 minutes.
• 3 blend together cornstarch and bouillon, stir into meat. cover and simmer 5-8 minutes. serve over steamed rice or brown rice.

Crock Pot Cheesy Hash Browns

Total Time: 8 hrs 5 mins Preparation Time: 5 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 6 cups frozen hash browns
• 2 cups cheddar cheese
• 1 cup milk
• 1/2 cup half-and-half
• 1/3 cup green onion, sliced thin
• 1 cup frozen peas
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika

Recipe

• 1 put hashbrowns, onion, and peas in crock.
• 2 then put in seasonings next and cheese and milk.
• 3 cover and cook on low 6-8 hours, or high 3-4 hours.

Finger-lickin' Smoked Chicken

Total Time: 2 mins Preparation Time: 1 min Cook Time: 1 min

Ingredients

• Servings: 12
• 3 chicken, cut in half
• 1 tablespoon cajun seasoning
• 1/2 cup butter
• 2 teaspoons worcestershire sauce
• 1 teaspoon tabasco sauce
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 (12 ounce) can 7-up

Recipe

• 1 sprinkle chickens with cajun seasoning and leave at room temperature for 1 hour.
• 2 melt butter with worcestershire, tabasco, lemon juice and garlic salt; add 7 up.
• 3 cook chickens on charcoal grill with mesquite charcoal.
• 4 turn often and baste with butter/7-up mixture several times.
• 5 when chicken is done (about 60 minutes), baste one more time - it keeps the chicken moist.

Heirloom Tomato And Basil Tart

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

• Servings: 4
• 1 (9 inch) refrigerated pie crusts (recommended -- pillsbury)
• 2 cups packed fresh basil leaves
• 1 garlic clove, peeled
• 1/2 teaspoon kosher salt, plus more for seasoning
• 1/4 teaspoon fresh ground black pepper, plus more for seasoning
• 1/2-2/3 cup extra virgin olive oil
• 1/2 cup grated parmesan cheese
• 2 medium null or 4 plum tomatoes, cut into 1/8-inch thick slices
• 2 tablespoons thinly sliced fresh basil leaves
• extra virgin olive oil, for drizzling
• kosher salt

Recipe

• 1 for the crust:.
• 2 directions.
• 3 place an oven rack in the center of the oven. preheat the oven to 425 degrees f. place the pie crust on an ungreased baking sheet and bake for 7 minutes until lightly golden. cool for 20 minutes.
• 4 for the pesto:.
• 5 in a blender or food processor, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon pepper until finely chopped. with the machine running, slowly add the olive oil until the mixture forms a smooth and thick consistency. add the parmesan and pulse until combined. season with salt and pepper, to taste.
• 6 using a spatula, spread the pesto over the cooled crust. arrange the tomato slices on top of the pesto and garnish with the sliced basil. drizzle with olive oil and sprinkle with salt. cut the tart into wedges and serve.
• 7 *cook's note: to toast pine nuts, place on a baking sheet in a single layer and bake for 8 to 10 minutes in a preheated 350 degree f oven until lightly browned.

Louisiana Chicken And Sausage Gumbo(the Real Stuff)

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• 1 whole chicken, cut up (save the gizzards and stuff for your dirty rice)
• sausage, as much as you feel like cutting up
• water or chicken broth, how much depends on how big your chicken is and how much gumbo you want
• butter
• flour
• 1 large onion, diced
• 1 large green pepper, diced
• 1 head garlic, diced (as many cloves as you'd like)
• 2 stalks celery, cut up
• salt
• pepper
• cajun seasoning (i use tony chachere's, it is available on the internet) or creole seasoning (i use tony chachere's, it is available on the internet)

Recipe

• 1 melt some butter in your heavy bottomed pot.
• 2 sprinkle your chicken with a lil bit of flour.
• 3 brown in the butter (about 5 minutes?) remove.
• 4 in the same pot, using equal parts butter and flour, make your roux.
• 5 (see my recipe list, if you don't know how to do this, it is posted under gumbo base, aka roux) once the roux has reached the dark chocolate stage, add the onion, bell pepper and celery.
• 6 in louisiana, this is known as the holy trinity, almost every cajun/creole dish begins with this.
• 7 add some salt, some pepper and a lot of garlic and saute all the veggies for a little while.
• 8 it doesn't matter how long of a little while as long as you don't let it burn.
• 9 add chicken back into the pot.
• 10 start adding your water or broth slowly, stirring the whole time.
• 11 you will know when you have enough by how thick or thin your gravy is.
• 12 if you want thinner gravy, more stock, if you want thicker gravy, less stock.
• 13 season with more salt, more pepper and the cajun seasoning blend.
• 14 bring just to a boil and lower heat to a simmer.
• 15 add sausage.
• 16 allow to cook long enough for the chicken to began to fall of off the bones or until people are hovering over you trying to snitch spoonfuls of it behind your back.
• 17 (about an hour and a half?) serve over rice.

Louisiana Dirty Rice

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

Ingredients

• Servings: 6
• 1 1/2 cups water
• 1 1/2 cups long-grain rice
• coarse salt
• fresh ground black pepper
• 1 tablespoon canola oil
• 1/2 red onion, chopped
• 1/2 green bell pepper, cored, seeded, chopped
• 1 stalk celery, chopped
• 1 1/2 teaspoons creole seasoning
• 1 cup chicken liver, coarsely chopped
• 2 garlic cloves, very finely chopped
• 1 cup chicken stock
• 1 bay leaf
• 2 green onions, chopped

Recipe

• 1 to parboil rice, combine water and rice in a small saucepan and bring to a boil over high heat. season with salt and pepper. cover and decrease heat to low. simmer until rice is just tender, 10 to 12 minutes. cover and keep warm.
• 2 heat oil in a large, heavy-bottomed skillet over medium-high heat. add the onion, chile and celery. sprinkle creole seasoning over. cook until vegetables start to color, stirring occasionally, 5 to 7 minutes. add chicken livers and cook, stirring frequently, until the liver turns brown, 6 to 8 minutes. add garlic and cook until fragrant, 45 to 60 seconds.
• 3 add the reserved rice, chicken stock, and bay leaf. stir to combine. decrease heat to medium-low and cook, stirring occasionally, until the rice is soft and tender, 10 to 15 minutes. taste and adjust the seasonings with salt and pepper. add the green onions and serve immediately.

Elswet's Smothered Piggy Baked Chicken Breast

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 whole boneless skinless chicken breasts, halved
• 2 garlic cloves, finely sliced
• 1/4 cup whole wheat flour
• 1/4 cup fat free butter substitute
• 4 slices low-fat ham, deli sliced, very thin
• 1/2 cup sharp cheddar cheese, coarsely shredded
• 1/4 cup green onion, thinly chopped
• 4 black olives, sliced thin
• 1/2 cup sweet wine
• 1 teaspoon italian seasoning
• 1/3 cup skim milk
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne

Recipe

• 1 slice chicken breasts in half and roll in whole wheat flour. lightly brown in butter substitute.
• 2 place in a baking dish and cover with sliced ham and cheese. set aside.
• 3 saute onion and garlic until clear, add olives, herbs, and wine.
• 4 bring to a boil and cook for approximately 8 minutes.
• 5 add in 1 tablespoon of remaining flour [from breading the chicken] and stir until completely disolved. add milk. stir until thoroughly blended.
• 6 ladle over chicken and bake at 375°f for approximately 20-25 minutes.

Boulettes

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb lean ground beef
• 1/2 teaspoon ground cloves
• salt & pepper
• 1 medium onion, grated
• 2 teaspoons poultry seasoning
• 1/4 cup flour, approximately

Recipe

• 1 mix meat and seasonings. shape into 1 inch meatballs.
• 2 put enough water in saucepan that the meatballs will be covered. bring to a boil.
• 3 add 1 meatball at a time so water does not stop boiling.
• 4 cook until liquid is reduced to about 1c - about 30 minutes.
• 5 whisk in flour to thicken and reseason to taste. should you overthicken, just add more water to desired consistency.
• 6 serve over rice or noodles or by itself.

Ham Bean Soup

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

Ingredients

• Servings: 10
• 1 (16 ounce) bag 15 bean soup mix, seasoning packet discarded
• 1 tablespoon dried onion flakes
• 1 teaspoon garlic powder
• fresh ground black pepper
• 1 medium ham bone
• 1 (15 ounce) can diced tomatoes
• 2 cups cooked ham, cubed

Recipe

• 1 put the beans in a big pot, cover with lots of cold water, and soak over night.
• 2 the next day, pour the water off, and cover the beans with fresh cold water.
• 3 add the dried onion, garlic powder, and pepper, and bring to a boil. back the heat off and simmer for 1 to 2 hours.
• 4 add the ham bone to the pot, and simmer for another 1 to 2 hours.
• 5 add the can of tomatoes including their juice, and the ham pieces. simmer for another 30 minutes.
• 6 at this point you may want to mash the beans with a potato masher if it needs to be thickened some.

Heimishe Chrein

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 4 medium beets
• 3 tablespoons freshly grated horseradish root
• 1 teaspoon salt
• 4 tablespoons sugar
• 2 tablespoons wine vinegar
• 6 tablespoons water (reserved from the beets)

Recipe

• 1 peel and wash the beets very well. cut them into large chunks, put them in a pot, cover them with water, and cook until they are soft, about 1 hour.
• 2 drain the beets, reserving 2–3 t. beet water. puree the beets and mix them together with the horseradish root.
• 3 add the remaining ingredients and let it sit covered in the refrigerator for 2–3 hours. adjust the seasonings to taste.
• 4 for a sweeter taste, add more sugar; for a milder taste, add more beets; for a stronger taste, add more horseradish root. add them each a little at a time as the smell can very quickly become overpowering. refrigerate before serving.

Louisiana Chicken Jambalaya

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 6
• 4 tablespoons vegetable oil or 4 tablespoons bacon drippings
• 1 1/4 onions, minced
• 1 cup chopped celery
• 1 green pepper, chopped
• 6 garlic cloves, minced
• 1 teaspoon tomato paste (i use 1/4 tsp tomato powder mixed with 3/4 tsp water)
• 1 1/2 lbs ground chicken giblets (ground chicken works fine if you can't get ground giblets or grind them yourself)
• 1/2 lb ground lamb sausage
• 1/2 lb ground beef
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon thyme
• 1 cup water (cold)
• 1/2 cup chopped fresh parsley
• 3 cups rice (cooked)

Recipe

• 1 in a heavy iron pot, heat the oil over medium high heat.
• 2 add onions, celery, green pepper, garlic, and tomato paste, and sauté until onions are tender.
• 3 stir in meat and seasonings.
• 4 cook until meat begins to brown, stirring often so it doesn't stick (8-10 minutes).
• 5 add water, and cook over medium-low heat for about 40 minutes, stirring often.
• 6 i start my rice steamer now.
• 7 sprinkle with parsley and simmer over low heat, uncovered, for 15 minutes.
• 8 mix in cooked rice, and serve.

Horseradish Shrimp

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

Ingredients

• 10 -12 jumbo shrimp
• 16 ounces hot prepared horseradish
• 1 lb bacon
• 1/4 cup balsamic vinegar
• 1/8 cup virgin olive oil
• 1 lemon, juice of
• 1 teaspoon old bay seasoning
• 20 toothpicks

Recipe

• 1 shell the shrimp, but leave the tail section on.
• 2 butterfly each one and devein if needed.
• 3 put 2 or 3 three teaspoons of horseradish (or to taste) in the butterflied section of each shrimp.
• 4 wrap each shrimp entirely with a strip of bacon and secure with toothpicks.
• 5 place stuffed, wrapped shrimp on plate and refrigerate for two hours.
• 6 in a small bowl, combine vinegar, olive oil, lemon juice and old bay; mix well.
• 7 after shrimp have chilled and flavors have blended, set grill on low heat.
• 8 place wrapped, stuffed shrimp on grill, turning often to let the bacon cook at the same rate as the shrimp do (about 10-15 minutes total).
• 9 each time you turn the shrimp, baste them with the old bay mixture.

Johnny Casserole

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

Ingredients

• Servings: 6
• 2 lbs ground beef
• 1 (14 ounce) can whole kernel corn
• 1 (1 1/3 ounce) package manwich sloppy joe mix
• 1 (16 ounce) package of shredded cheese
• 1 (16 ounce) can tomato paste
• 2 cups elbow macaroni
• 2 cups water

Recipe

• 1 cook ground beef over medium heat stirring until brown,drain,stir in seasoning mix,then tomato paste,and water bring to a boil,reduce heat,cook noodles in sepereate pot,drain when done ,stir meat in mixture,add corn,1 cup of cheeseturn into a casserole dish,make sure you butter it lightly to keep from sticking, after you layer all of this in your pan top it off with the remailing cheese and bake 350 degree in oven for about 30 minutes or until cheese is melted to suite your taste,this is a fast great meal kids love it!

Jolean's Chicken Broccoli Casserole

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 chicken breasts
• 1 (8 ounce) package frozen broccoli florets
• 8 ounces pepperidge farm herb seasoned stuffing mix (blue package)
• 1/2 cup oleo, melted
• 1 (10 1/2 ounce) can cream of chicken soup
• 3/4 cup hellmann's mayonnaise
• 1/4 cup broccoli juice (reserved from cooking the broccoli)
• 1 teaspoon lemon juice (heaping)
• 2 teaspoons salt

Recipe

• 1 in a large pan, cover chicken breasts with water, add 2 teaspoons salt and seasonings. bring to a boil and simmer 1 hour. let cool and break into large pieces.
• 2 cook frozen broccoli as per directions, reserving 1/4 cup of liquid.
• 3 in a large casserole dish, layer 1/2 chicken pieces, then all of the cooked broccoli, then layer the rest of the chicken pieces.
• 4 mix soup, mayonnaise, broccoli juice and lemon juice in a small bowl.
• 5 pour soup mix over chicken & broccoli and poke through to make sure it seeps throughout the casserole.
• 6 mix stuffing in melted oleo and cover top of casserole with it.
• 7 bake covered at 350 degrees for 45 minutes.
• 8 uncover and bake 15 minutes longer to brown the top.

Louisiana Chicken Sauce Piquant

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 12
• 6 lbs chicken
• 3 cups cooking oil
• 4 garlic cloves, finely chopped
• 3 (14 ounce) cans diced tomatoes
• 1/2 cup water
• 1 cup celery, finely chopped
• 1 cup bell pepper, finely chopped
• 3 lbs onions
• 3 tablespoons creole seasoning (tony chachere's)

Recipe

• 1 heat 3 cups of cooking oil hot enough to cook chicken.
• 2 cut chicken into 2 inch pieces, season with the creole seasoning and fry in oil until done.
• 3 remove the chicken from the oil.
• 4 in another frying pan, saute onions,celery, bell pepper and garlic until opaque looking and slightly limp.
• 5 to the vegetable mixture, add your chicken which has slightly cooled.
• 6 add tomatoes and water to the mixture, then lower the flame allowing mixture to simmer for for one hour, stirring about every 10 minutes.
• 7 serve with rice.
• 8 if you like yours to be a bit thicker, use 2 cans of diced tomatoes and 1 can (8 ounce) tomato paste and 1 cup water.

Louisiana Court-bouillon (or Cajun Court Bouillon)

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 1 medium onion, chopped
• 1 small bell pepper, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, chopped
• 2 tablespoons butter
• 4 tablespoons flour, browned
• 1 (15 ounce) can diced tomatoes
• 2 1/2 cups fish stock
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons fresh thyme, chopped
• 1 tablespoon creole seasoning
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon hot sauce
• 3 lemon slices
• 1 lb fish (flounder, snapper, and or or shrimp)
• 1/8 cup fresh parsley, chopped
• 3 cups cooked rice

Recipe

• 1 cut fish into 3 inch chunks and sprinkle with creole seasoning. set in fridge.
• 2 cook veggies in butter until tender.
• 3 add roux (either use 4 tablespoons flour browned in a pan or oven or make with 4 tablespoons flour browned in 3 tablespoons butter).
• 4 add bay leaves.
• 5 add stock, tomatoes, other liquid ingredients and salt and pepper. note: chicken stock or clam juice (or both) can be used if you have no fish stock.
• 6 simmer 20 minutes.
• 7 add fish, seasonings, and parsley and simmer gently for 15 more minutes.
• 8 adjust seasonings to taste.
• 9 serve with rice in bowl.

Gourmet Pizza

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

Ingredients

• Servings: 8
• 1 pizza dough (pizza dough bread machine , your favorite or store bought)
• 1 tablespoon olive oil
• 1 -2 garlic clove, minced
• 1 (6 ounce) jar marinated artichokes, chopped
• 1/4 cup sun-dried tomatoes packed in oil with herbs, sliced
• 1 shallot, sliced thin
• 1 tablespoon pine nuts
• 2 tablespoons asiago cheese, shredded
• 1 cup pre-shredded mozzarella cheese
• cayenne
• 1 teaspoon dried italian herb seasoning

Recipe

• 1 preheat oven to 425 degrees.
• 2 roll out dough. brush olive oil on dough.
• 3 arrange remaining ingredients on dough.
• 4 place in oven for 10-15 minutes.
• 5 let sit 5 minutes before slicing.

Finger Lickin Chicken Gizzards

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 lb chicken gizzard
• 24 ounces italian dressing (any type will do)
• 0.5 (12 ounce) bottle beer (use your favorite)
• 1/4 cup wine
• 1/2 minced onion
• 4 garlic cloves, minced
• 1 tablespoon a.1. original sauce
• 1 tablespoon worcestershire sauce
• 1 tablespoon pick-a-peppa hot sauce
• 1 tablespoon soy sauce
• 2 tablespoons wine vinegar
• 1 teaspoon tony chachere's seasoning
• 2 dashes thyme
• 2 dashes celery salt
• 2 dashes basil
• 1 teaspoon season-all salt
• 1/4 teaspoon black pepper
• 1 teaspoon salt

Recipe

• 1 mix all ingredients in a large saucepan.
• 2 bring to a slow roll.
• 3 cover.
• 4 turn down heat to low and simmer for approximately 3 hours.
• 5 note: do not boil or the gizzards will become dry and over cooked.
• 6 stir occasionally.

Louisiana Blue Point Lump Crabmeat Alfredo

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

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 tablespoons minced garlic
• 3 tablespoons chopped fresh basil or 1 tablespoon dried basil
• 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
• 4 cups heavy whipping cream
• 1/4 cup gated parmesan cheese
• 1 tablespoon creole seasoning
• 1 1/2 teaspoons hot sauce
• 1 lb lump crabmeat
• 1 lb fettuccine, cooked
• 1/4 cup chopped green onion
• 2 tablespoons minced fresh parsley

Recipe

• 1 heat butter in a large skillet over medium heat until melted. add garlic, basil, and oregano and sauté for 1 minute.
• 2 add heavy whipping cream, parmesan cheese, salt, creole seasoning and hot sauce. simmer over medium heat until cream starts to reduce and thicken.
• 3 add crabmeat and simmer for 1 minute. add pasta and cook until pasta is heated.
• 4 stir in green onions and parsley and simmer for an additional minute.

Inn At Ellis River's Savory Cheddar, Parmesan And Sun-dried Toma

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1/2 cup unsalted butter
• 2 tablespoons granulated sugar
• 1/2 cup parmesan cheese, finely grated
• 1/2 cup cheddar cheese, finely shredded
• 1 1/2 teaspoons italian herb seasoning
• 2 teaspoons baking powder
• 1/2 teaspoon coarse sea salt
• 1/2 teaspoon fresh ground pepper
• 4 eggs
• 2 1/2 cups all-purpose flour
• 1/3 cup sun-dried tomato, diced (if packed in liquid, pat dry thoroughly before dicing)
• 1 cup walnut pieces, toasted
• 1 teaspoon kosher salt

Recipe

• 1 preheat oven to 375 degrees f.
• 2 in the bowl of an electric mixer, cream together butter and sugar. add cheeses, herb seasoning, baking powder, the 1/2 teaspoon of salt and pepper and continue beating until creamy.
• 3 add eggs one at a time, beating well after each addition.
• 4 add flour gradually and continue beating until dough is well combined.
• 5 finally, carefully mix in sun-dried tomatoes and walnuts. divide it into three pieces (about 10-12 ounces each), and shape each piece into a roll about 8 inches long.
• 6 space the three rolls evenly apart on a parchment-lined cookie sheet and shape each into a rectangle about 2-1/2 inches wide and 1 inch thick.
• 7 brush the top of each rectangle with water and sprinkle with the kosher or coarse sea salt.
• 8 bake the rectangles 20 to 25 minutes, or until slightly brown at the edges. remove them from the oven, and cool for about 30 minutes.
• 9 lower the oven temperature to 300 degrees f. using a serrated knife, carefully cut each rectangle diagonally into 5/8 to 3/4 -inch wide slices.
• 10 place slices on their sides (cut sides up and down) to a parchment-lined cookie sheet. bake the sliced biscotti in the 300 degree f oven for 20 minutes.
• 11 remove from the oven, turn them over, and bake for another 20 minutes, or until dry and beginning to brown. remove them from the oven and transfer to a cooling rack.

Ham Casserole

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

Ingredients

• Servings: 4
• 2 cups cooked ham, diced
• 1 cup onion, minced
• 2 tablespoons oil
• 1 can cream of broccoli soup
• 1 box deluxe macaroni & cheese dinner mix
• 1 tablespoon italian seasoning
• 1/4 cup italian breadcrumbs

Recipe

• 1 grease a casserole dish with margarine or non-cook spray.
• 2 saute the onion and ham in oil until onions are soft and ham is golden-brown, drain.
• 3 prepare macaroni and cheese according to package directions; add ham and onion mixture, cream of broccoli soup and italian seasoning, mix well.
• 4 pour mixture into casserole dish, top with breadcrumbs.
• 5 bake in a 375 degree pre-heated oven for 25 minutes.

Infallible Rice

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• chicken broth, 1 can
• 1 cup rice
• 1 large onion, sliced and diced
• 1/4 cup butter
• spices, of choice (tarragon, parsley, pepper, italian seasoning, etc)

Recipe

• 1 melt butter in skillet.
• 2 add onions and sauté until soft.
• 3 add any herbs or spices of choice (you don't have to add anything and it will still turn out well!) put chicken broth, rice, and onion mixture into a a casserole dish.
• 4 cover and bake at 350°f for 45 min to 1 hours. (depending on the type of rice you use, this could only take 35 minutes so you should watch the liquid in this).

Crock Pot California Tamale Pie

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 3/4 cup yellow cornmeal
• 1 1/2 cups milk
• 1 egg
• 1 lb ground beef (browned)
• 1 (1 1/4 ounce) package chili seasoning mix
• 16 ounces tomatoes
• 1/4 cup onion (diced)
• 1 teaspoon seasoning salt
• 16 ounces corn (drained)
• 2 1/4 ounces black olives
• 1 cup cheddar cheese

Recipe

• 1 mix cornmeal, milk, and egg. then add ground beef, tomatoes, onion, chili mix, seasoning salt, corn, and olives.
• 2 pour into crock pot. cook on high for 3 - 4 hours. sprinkle cheese over top. cook 5 minutes longer.

Finger-lickin Chicken

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 8 chicken drumsticks or 8 chicken thighs
• 1 tablespoon vegetable oil
• 5 tablespoons flour
• 1 tablespoon cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt

Recipe

• 1 preheat oven to 400 degrees f.
• 2 rub the oil over the chicken pieces.
• 3 place flour, cajun seasoning, cayenne pepper and salt in large bowl and mix well.
• 4 toss chicken pieces in the flour until lightly coated.
• 5 place them on a wire rack and sit rack on a baking sheet.
• 6 cook chicken for 35-45 minutes until cooked through and skin is crispy.
• 7 serve hot.

Johnny Mussetti

Total Time: 1 hr 55 mins Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs ground beef
• 1 onion, minced
• 3 garlic cloves, minced
• salt and black pepper, to taste
• 2 (10 ounce) cans condensed tomato soup
• 1 (8 ounce) can tomato sauce
• 1 tablespoon tabasco sauce
• 1 teaspoon dried basil or 1 teaspoon dried italian seasoning
• 1 (6 ounce) can large olives, cut into halves
• 1 (15 ounce) can creamed corn
• 32 ounces cooked egg noodles (any noodles will work)
• 8 ounces cheddar cheese, shredded

Recipe

• 1 heat the oven to 350f and then spray a 9x13 inch pan with cooking spray. set aside.
• 2 in a large frying pan, brown the ground beef, onion, garlic and salt and pepper. the ground beef should be fully cooked. drain the grease.
• 3 add the soup, tomato sauce, tabasco and seasoning along with 1 tomato soup can full of water (after you have emptied the soup) to the ground beef mixture. mix well.
• 4 add the olives, corn and noodles to the ground beef mixture and stir well to mix.
• 5 add the mixture to the 9x13 pan and pack down lightly. coat the surface of the mixture with the cheese. cover the pan with aluminum foil.
• 6 bake for 1 1/4-1 1/2 hour. if you want a golden cheese crust, take the foil off when the casserole is done and stick it under a broiler til it turns golden. serve immediately.

Louisiana Creamed Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 ounces clarified butter
• 2 ounces bread flour
• 4 cups milk
• 1/2 small onion, peeled
• 1 whole clove
• 1/2 small bay leaf
• salt
• nutmeg
• pepper
• 3 tablespoons margarine
• 3 tablespoons finely chopped onions
• 3 tablespoons finely chopped green peppers
• 1/4 teaspoon celery seed
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground pepper
• 1/2 teaspoon dried thyme leaves
• 1/2 cup half-and-half
• 1 cup diced cooked ham
• 1 cup diced cooked turkey or 1 cup chicken
• 1 cup diced cooked potato

Recipe

• 1 make a bechamel sauce as follows: heat clarified butter in medium size saucepan.
• 2 whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
• 3 cool slightly.
• 4 in another saucepan, scald the milk.
• 5 gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
• 6 bring sauce to a boil, stirring constantly.
• 7 reduce heat to a simmer.
• 8 stick the bay leaf to the onion with the clove.
• 9 place onion in sauce.
• 10 simmer at least 15 minutes stirring occasionally.
• 11 season very lightly with salt, nutmeg and pepper.
• 12 strain through a china cap.
• 13 place plastic wrap on sauce to prevent formation of skin.
• 14 cool in cold water bath and store in freezer in ziplock bags for later use, or keep warm over warm water bath for use in dishes being currently prepared.
• 15 to make soup using bechamel base: melt margarine in large saucepan.
• 16 saute onion, pepper and celery seed until soft but not brown.
• 17 meanwhile, heat half and half in a separate pan.
• 18 add salt, ground peppers and thyme leaves to the sauteed vegetables.
• 19 stir and cook over medium heat until well blended.
• 20 whisking, gradually add warm half and half to 1 1/2 cups of warm bechamel sauce.
• 21 whisk until thoroughly blended.
• 22 add this mixture to the sauteed vegetables and seasonings.
• 23 stir and heat through over medium burner, but do not boil.
• 24 if necessary, use additional warm half and half to adjust consistency.
• 25 this is the base for a delicious creamy soup.
• 26 to finish your soup, add two cups of your choice from the following ingredients: diced, cooked ham (turkey ham or sliced lunch meat ham may be used) diced, cooked turkey or chicken diced, cooked potatoes.
• 27 heat through taking care not to boil.
• 28 may be eaten over rice, or as a main course soup dish.

Lou's Linguine

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 1 cup chicken broth
• 8 sun-dried tomatoes
• 1 (15 ounce) can diced tomatoes
• 5 tablespoons olive oil
• 8 garlic cloves, minced
• 1/2 lb mushroom, sliced
• 4 cups broccoli florets
• 1 cup fresh basil leaf
• 1 red bell pepper, sliced
• 1 lb linguine
• 1 cup parmesan cheese, grated
• salt and pepper

Recipe

• 1 bring broth to a simmer in a small saucepan.
• 2 remove from heat, add sun-dried tomatoes and let stand until soft, about 20 minutes.
• 3 drain, reserving the broth.
• 4 thinly slice the tomatoes.
• 5 heat the oil and garlic in a large, heavy skillet over high heat.
• 6 sauté until the garlic is golden.
• 7 do not allow garlic to brown.
• 8 add reserved broth, canned tomatoes, sun-dried tomatoes, bell pepper, mushrooms, broccoli and basil.
• 9 simmer until vegetables are tender.
• 10 cook linguine al dente.
• 11 combine with vegetables.
• 12 correct seasoning.
• 13 transfer to a warmed pasta bowl and sprinkle with cheese.

Chris' Bbq Sauce

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• 64 ounces ketchup
• 16 ounces mustard
• 5 cups brown sugar
• 1/2 cup molasses
• 1 3/4 cups worcestershire sauce
• 5 teaspoons onion powder
• 5 teaspoons garlic powder
• 6 tablespoons liquid smoke, mesquite flavor
• 1 teaspoon cayenne pepper
• 16 ounces honey
• 5 teaspoons paprika
• 5 teaspoons chili powder
• 10 tablespoons old bay seasoning
• 1 1/4 teaspoons celery salt
• 1 1/4 teaspoons black pepper
• 2 (12 ounce) cans beer, coors light

Recipe

• 1 mix all ingredients in a large sauce pan.
• 2 bring to a boil.
• 3 reduce heat and simmer for 2 hrs stirring occasionally.
• 4 store in mason jars in refrigerator.

Indoor Grilled Potatoes

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

Ingredients

• Servings: 4
• 4 medium russet potatoes
• 3 tablespoons melted butter
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Recipe

• 1 scrub potatoes and pat dry.
• 2 slice into rounds 3/4" thick.
• 3 place in a saucepan, cover with water, bring to a boil, and boil 6 minute.
• 4 combine salt, pepper, and garlic ina small bowl and set aside.
• 5 drain potatoes and heat grill pan.
• 6 spray grill pan with non-stick spray, and place potatoes on grill pan in a single layer.
• 7 brush with melted butter and sprinkle lightly with seasonings- additional seasonings if you prefer (see below).
• 8 grill about 4 minutes, flip, brush with melted butter and seasonings again,and continue cooking until done.
• 9 optional seasonings (add into salt/pepper/garlic):.
• 10 1/2 tsp dried parsley.
• 11 1/4 tsp crushed dried rosemary.
• 12 1/4 tsp each oregano, rosemary, and basil.
• 13 we have found that we can use butter flavored spray (like i can't believe it's not butter) or butter-flavored or olive-oil flavored non-stick cooking spray in place of the butter with great results.

Helen Gougeon's Pea Soup

Ingredients

• Servings: 6
• 1 lb dried yellow peas
• 1 tablespoon butter
• 1 large onion, chopped
• 1 tablespoon coarse salt
• 1 lb salt lamb
• 12 cups water
• 1 teaspoon dried savory
• salt and black pepper, freshly ground

Recipe

• 1 wash the peas, removing any that are wrinkled. soak overnight in water to cover. drain.
• 2 in a large pot, melt the butter. saute the onion until softened slightly, about 2 minutes.
• 3 add the peas, salt, salt lamb, water and savorybring to the boil, cover and simmer for 1 1/2 hours, or until the salt lamb is tender.
• 4 remove the lamb. (chop up the salt lamb and put it back into the soup, or slice it thickly and serve it as a main course with warm bread and pickles.)
• 5 continue to cook the soup, covered, until the peas are tender, about 30 minutes longer.
• 6 remove 2 cups (500 ml) peas from the soup and press though a sieve or puree. stir back into the soup. (this gives a richer, less watery texture.)
• 7 taste for seasoning, adding salt and pepper as needed.

Ingrid's Top Secret Meatballs

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 1 lb ground sausage
• 1 lb ground beef
• 2 garlic cloves, minced fine
• 1/2 onion, minced fine
• 1/2 cup grated parmesan cheese
• 2 tablespoons mccormick's mccormick's montreal brand steak seasoning
• 1 teaspoon dried basil
• 1 teaspoon dried oregano

Recipe

• 1 preheat your oven to 400 degrees.
• 2 dump everything into a bowl and dig in with your hands. make sure you work it enough so that all the ingredients are thoroughly combined.
• 3 shape mixture into balls. (i use an ice cream scoop to portion it all out so that all of them are the same size.).
• 4 place the finished balls on a cookie sheet or in a shallow casserole dish and bake at 400 degrees for about 20 minutes.

Louisiana Collard Greens

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 2 bunches collard greens or 2 bunches two bags of pre-washed collard greens
• 3 tablespoons olive oil or 3 tablespoons a mixture of olive oil and bacon grease
• 1 onion, sliced
• 2 -3 garlic cloves, smashed
• 2 bay leaves
• 1 smoked ham hock (can also add 3 slices of chopped cooked bacon, if desired)
• 2 quarts chicken broth, warm
• 2 tablespoons cider vinegar
• 1 teaspoon sugar
• salt & freshly ground black pepper
• add a dash hot pepper sauce, if desired, when serving

Recipe

• 1 to prepare greens, cut away the tough stalks and remove all stems from the collards. discard any leaves that are bruised or yellow. wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. dry thoroughly -- you can do this easily by rolling them up in a clean dish towel. (i sometimes use two bags of pre-cut and prewashed collard green pieces from the produce section, but i still break off any large pieces of stem as they tend to be tough even after cooking.).
• 2 place a large pot or cast iron dutch oven over medium heat and add the olive oil. when it is heated, add the onion, bay leaves and ham hock. (if using bacon, cook beforehand and then add when the greens go in.) cook the mixture until the onions are soft and are starting to brown, about 8-10 minutes. to prevent the garlic from burning, add it just a few minutes before the onions are done.
• 3 pack in greens, pushing them down into the pot. add the broth, vinegar and sugar. bring up to a boil, turning the greens over occasionally with a wooden spoon as they wilt. lower to a simmer, cover the pot and cook for 1 hour. taste the "pot liquor" (broth) and check the seasoning, adding salt and pepper as desired.
• 4 cover again and let cook for an additional 2 to 2 1/2 hours. some recipes use a lot less cooking time, but this additional time really helps all the flavors come together. (if using the bagged pre-cut collard greens, they may only have to cook for another 1 to 2 hours.) remove the bay leaves and ham hock, dicing up and adding any meat from the ham hock, drain off excess cooking liquid, and serve.

Garlic Stuffed Chicken Breast

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

Ingredients

• Servings: 4
• 4 -6 boneless chicken breasts
• 1 (8 ounce) package cream cheese, soft (room temp. is fine)
• 8 ounces sour cream
• chopped fresh garlic, to your taste (i use 3)
• 1 tablespoon italian seasoning
• 1/4 cup fresh parmesan cheese
• italian seasoned breadcrumbs

Recipe

• 1 mix the sour cream, cream cheese, garlic, spices, and parmesan cheese together.
• 2 use a boning knife to make a pocket in the chicken breast.
• 3 fill the pocket with the cream cheese mixture.
• 4 after filling, coat with the bread crumbs and pan fry each side for 2 minute to make crispy.
• 5 after gently frying, place in a 375 degree oven for 30-40 minutes.

Injected Buffalo Turkey

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 15 lbs whole turkey
• 1/2 cup butter
• 2 ounces olive oil
• 2 ounces lemon juice
• 2 tablespoons frank's hot sauce
• 2 teaspoons garlic powder
• 1/4 cup durkee's buffalo chicken wing seasoning

Recipe

• 1 melt the butter in the microwave with the lemon juice and olive oil.
• 2 add the dry spices, mix and pour into the injector.
• 3 inject the bird with as much as you can. if leftovers exist smear the top of the turkey with the rest.
• 4 bake as normal. rest for ten minutes when done and enjoy.

Green Eggs And Ham Casserole

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

Ingredients

• Servings: 4
• 8 eggs
• 1 cup frozen chopped spinach, thawed
• 6 ounces ham, chopped
• 1 cup bread cubes
• 1/2 teaspoon seasoning salt
• 1/2 cup swiss cheese, shredded

Recipe

• 1 in a medium bowl beat the eggs. add the spinach, ham, bread cubes and the seasoned salt. mix well.
• 2 pour into a 8x8 casserole dish that has been sprayed with no-stick spray. sprinkle with the shredded swiss.
• 3 bake at 375' for 20-30 minutes, or until set.

Elvie's Chicken Diane

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 teaspoons salt
• 1 teaspoon onion powder
• 3/4 teaspoon black pepper
• 3/4 teaspoon rubbed sage
• 1/2 teaspoon pepper
• 1/2 teaspoon thyme
• 1/4 teaspoon garlic powder
• 6 ounces unsalted butter
• 12 ounces chicken breasts, cut in strips
• 1/4 cup green onion, minced
• 3 tablespoons parsley, minced
• 1 teaspoon garlic, minced
• 1 cup chicken stock
• 16 ounces dry pasta

Recipe

• 1 thoroughly combine seasoning mix ingredients in a small bowl and set aside.
• 2 cook pasta according to package directions and set aside.
• 3 heat a skillet over high heat until it is hot, about 4 minutes.
• 4 meanwhile, stir chicken pieces into seasoning. mix well.
• 5 add 2 oz butter to pan. add chicken pieces and brown them.
• 6 add the green onions, parsley, garlic and stock. cook two minutes or until the sauce is at a rolling boil.
• 7 add the remaining butter (cut into pats) stirring to incorporate.
• 8 cook for 3 minutes and add the cooked pasta.
• 9 mix well. serve immediately.
• 10 i like to add parmesan on top.

Green Gaucho Pasta

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

Ingredients

• Servings: 6
• 4 -5 garlic cloves (or more if you're a super-hard-core gaucho)
• 1 lemon, juice of
• 1 bunch cilantro (stems are fine)
• 1/2 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 8 ounces broccoli florets
• 16 ounces capellini

Recipe

• 1 bring a large pot of water to boil. add pasta and cook according to package directions. drain when cooked through. make gaucho sauce while pasta cooks (below).
• 2 in a food processor, combine garlic, lemon juice, cilantro, salt, and oil. pulverize in pulses until you have a reasonably smooth, paste of grand, green greatness. set aside.
• 3 steam broccoli until tender. if using frozen broccoli, thaw under warm water. place broccoli and drained pasta
• 4 toss together with enough gaucho seasoning to lightly coat; add a little more olive oil if you need to to help the spreading process.

Garlic Stuffed Olives

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 can jumbo black olives (or colossal)
• garlic, cloves (enough to fill olives)
• olive oil (enough to cover)
• 1 tablespoon italian seasoning
• 1 red chili pepper

Recipe

• 1 drain olives.
• 2 peel garlic, stuff into olives.
• 3 large cloves may be cut to fit.
• 4 put stuffed olives into a jar (we use a pickle or mason jars).
• 5 add enough olive oil to cover.
• 6 add seasonings and chili.
• 7 seal, shake to mix.
• 8 let marinate for a few hours (or a day).

Crock Pot Cajun Lamb Loins

Total Time: 7 hrs 10 mins Preparation Time: 10 mins Cook Time: 7 hrs

Ingredients

• Servings: 4
• 4 lamb loin
• 2 cups tomato sauce
• 2 tablespoons cajun seasoning
• 1 teaspoon cayenne pepper (optional)
• salt and pepper

Recipe

• 1 combine tomato sauce, cajun seasoning, and cayenne pepper in bowl.
• 2 spread 1/2 cup of the tomato mixture on the bottom of the crock pot.
• 3 add lamb loins to crock pot.
• 4 pour the rest of the tomato sauce mixture over the lamb loins.
• 5 cook in crock pot for 6-7 hours on low.
• 6 add salt and pepper and serve over a bed of rice.

Johnny M Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 lb ground beef
• 1 (1 1/4 ounce) package sloppy joe seasoning mix
• 1 (6 ounce) can tomato paste
• 1 1/4 cups water
• 2 cups dry elbow macaroni
• 1 (15 1/4 ounce) can corn
• 2 cups sharp cheddar cheese, shredded

Recipe

• 1 cook macaroni in boiling water. drain and set aside.
• 2 brown beef in a large skillet.drain.
• 3 to beef add, sloppy joe mix, tomato paste and water.
• 4 bring to a boil. reduce heat and simmer 10 minutes.
• 5 add the macaroni, corn and 1 cup of cheese to the beef.
• 6 pour mixture into a 9x13, buttered casserole dish.
• 7 sprinkle with remaining cheese.
• 8 bake uncovered at 350* for 45 minutes or until hot.

Green Eggs (noodles) And Ham

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces dry spinach noodles
• 4 tablespoons butter
• 1 cup diced ham
• 1/8 cup horseradish cream (optional)
• 1 cup sour cream
• salt and black pepper, to taste
• 1/2 cup parmesan cheese

Recipe

• 1 saute onions in butter.
• 2 add spices, stir in wine to deglaze pan.
• 3 stir in horseradish, if using, .
• 4 and stir in the pan with the rest of the ingredients. add the parmesan, gently simmer while you cook the noodles.
• 5 cook and drain the noodles.
• 6 toss the noodles with the sauce, taste for seasonings, adjust if needed.
• 7 enjoy!