July 4, 2010

Mango, Corn and Black Bean Salsa

Salsa always reminds me of summer. The fresh tomato tastes, complimented with fresh herbs straight from the garden. Use this salsa along with some delicious stone ground chips to start any mexican recipe dinner off.
Ingredients to make Mango, Corn and Black Bean Salsa Recipe:
  • juice of two limes
  • 1 teaspoon of cumin
  • 1 teaspoon of hot sauce
  • ½ of a mango, peeled and finely chopped
  • 1 -11oz. can of whole kernel sweet corn, drained
  • 1-15 oz. can of black beans, rinsed and drained
  • 1 medium tomato, cored, seeded and finely diced
  • 1 small jalapeno pepper, seeded and chopped
  • 1 small green bell pepper, cored, seeded and chopped
  • ½ of a small red onion, finely chopped
  • freshly ground sea salt to taste
  • freshly ground pepper to taste
  • Thin lime slices and sprigs of fresh mint for garnish.

Directions to make Mango, Corn and Black Bean Salsa Recipe:

  1. Whisk together the lime juice, cumin and hot sauce in a bowl, and set aside.
  2. Mix all remaining ingredients (except for the salt and pepper) together in another bowl.
  3. Pour the juice mixture over the other ingredients and gently mix with a spoon.
  4. Add salt and pepper to taste.
  5. Chill for at least one hour.
  6. Garnish with sprigs of fresh mint and lime slices.

Salsa Bean Dip

Salsa Bean Dip -
 This sensational, Texas style salsa and bean dip is very
 easy to make and a great appetizer or snack.
 If you prefer a little less fire in your dip,
 omit the hot sauce and use mild salsa.
 A real fix it and forget recipe that is
 also great with warm tortillas for dipping.

Prep Time: 15-20 mins
Cook Time: 0 mins
Main Ingredient: Salsa, Pinto Beans
Difficulty Level: 2

Ingredients to make Salsa Bean Dip

1 cn Pinto beans; 15 oz.
3 tb Louisiana hot sauce
2 ts Fresh lime juice
3 tb Sweetened Chinese chili sauce
1/4 c Green onions; thinly sliced
16 oz Sour cream, fat-free
1 1/2 c Salsa; chunky, hot
Fresh cilantro or parsley
Corn tortilla chips

Directions to make Salsa Bean Dip

Step 1:Drain the liquid from the beans and discard. Place the beans in a food processor and process until almost smooth. Add the hot sauce and lime juice. Mix well.
Step 2:Spread the bean mixture over the bottom of a large platter. Spoon and spread the sweetened chili sauce over the beans, then sprinkle the green onions evenly over the top. Cover the beans mixture and scallions with the sour cream and top it with the salsa.
Step 3:Garnish this with sprigs of fresh cilantro and serve with tortilla chips.

Black Bean Salsa

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Black Bean Salsa
 - The fresh, fiery flavor of this healthy,
 easy, and quick, black bean salsa recipe
, will have you addicted with the first bite.
 It’s authentic, mexican flavor is “one of a kind”,
and great on its own, as a dip,
and scrumptious served with your favorite fish recipe.
 Go ahead, make a double batch!

Prep Time: 15 mins
Cook Time: 0 mins
Main Ingredient: Black Beans
Difficulty Level: 1

Ingredients to make Black Bean Salsa

1 ea 15-16oz. can black beans,rinsed,drained
2 ea Oranges,peeled,chopped
1 ea Tomato,seeded,chopped
1/2 c Cilantro,fresh,chopped
1 ea Jalapeno pepper,lg, minced,seeded
1 1/2 tb Lime juice,fresh
1 tb Olive oil
1 ea Avocado,peeled,chopped

Directions to make Black Bean Salsa

Step 1:Combine first seven ingredients, mixing well. Season to taste. Add avocado. Cover and refrigerate up to 24 hours.

Fresh Mexican Salsa


Posted By Firehouse Chef





salsa



Fresh Mexican Salsa
 -
 This fresh, homemade,
tomato salsa recipe is
 so easy,
you will be utterly shocked!
 Spicy, Mexican,
 chipotle peppers and ripe,
crimson, roma tomatoes,
combine for an
 “out of this world” fiery flavor.
. This will soon be a regular
 condiment at your house!


Prep Time: 10 mins
Cook Time: 20 mins
Main Ingredient: Tomato, Chipotle Peppers
Difficulty Level: 1

Ingredients to make Fresh Mexican Salsa

30 ea Dried chipotle chiles OR 3 c chipotle chiles
8 ea Ripe Roma tomatoes, cored
12 ea Garlic cloves, peeled
2 tb Salt
1/2 ts Black pepper, freshly ground

Directions to make Fresh Mexican Salsa

Step 1:Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool.
Step 2:Break up tomatoes with fork, to bite size chunks. Refrigerate.

Armadillo Eggs



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Armadillo Eggs
 -
These crispy, crunchy,
 appetizers, are absolutely delicious,
and quite distinct.
Monterey Jack and sharp cheddar,
 are mixed with pork sausage,
 biscuit mix and
an egg to keep it all together.
 Stuffed into hollowed
 out jalapeno peppers,
 then breaded,
 before being oven baked, these are incredible.

Prep Time: 20-30 mins
Cook Time: 25 mins
Main Ingredient: Cheese, Jalapeno Peppers
Difficulty Level: 2

Ingredients to make Armadillo Eggs

2 pound monterey jack cheese
2 pound sharp cheddar cheese
2 pound hot pork sausage
1/2 cup bisquick mix
1 each egg
1 pk pork flavor shake ‘n bake
20 each whole jalapeno peppers

Directions to make Armadillo Eggs

Step 1:Slice peppers in half lengthwise and scrape out all the seeds (wear gloves). Try to keep both halves near each other as you have to put them back together later.
Step 2:Mix bisquick, raw sausage & cheddar cheese. Stuff each pepper with Monterey Jack cheese and put the halves back together. Grab a handful of bisquick mixture and mold around pepper in shape of elongated egg. Use enough to cover pepper well.
Step 3:Dip armadillo egg in beaten egg and roll in Shake \’n Bake. Bake on broiler pan (can use cookie sheet) at 350 degrees for 25 minutes or until crisp.

Boot Scootin Ham Bean Soup






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Boot Scootin Ham Bean Soup

 - Now if you have
ever heard the expression,
 “everything but the kitchen sink”,
 that would without a doubt
be the way to describe the
 mouth watering ham soup.
 But don’t let the long list
 of ingredients fool you,
it is as easy as can be;
just put it all in the pot and simmer!

Servings: 6-8
Main Ingredient: Ham, Pinto Beans
Difficulty Level: 1

Ingredients to make Boot Scootin Ham Bean Soup

3 c Dried Pinto Beans
2 c Cubed Ham
2 c Water
22 oz Tomato Juice
4 c Chicken Stock (3 cans)
2 c Chopped Onions
3 Cloves Garlic, minced
3 tb Chopped Parsley
1/4 c Chopped Green Pepper
2 tb Brown Sugar
1 tb Chile Powder
1 t Salt
1 t Crushed Bay Leaves, put in tea ball
4 Whole Cloves, put in tea ball
1 t Oregano
1/2 ts Cumin
1/2 ts Crushed Rosemary
1/2 ts Celery Seed
1/2 ts Ground Thyme
1/2 ts Ground Marjoram
1/2 ts Sweet Basil
1/4 ts Curry
1 c Sherry

Directions to make Boot Scootin Ham Bean Soup

Step 1:Soak beans overnight.
Step 2:Add all other ingredients except sherry and bring to boil. Cook slowly until beans are tender, cooking time will vary depending on size of pot used. Add Sherry. Miw well. Serve.

Shanghai Short Ribs




pork








Shanghai Short Ribs
 -
 This simple recipe for
 pork short ribs
 and sauce includes the
 recipe for a barbeque
 type sauce that is awesome!
 Parboiled stove top,
 in the scrumptious
BBQ sauce they are then
 refrigerated overnight
to absorb every last drop of flavor.
 Grilled and basted in even
 more sauce is the final step
 to this tasty recipe.


Cook Time: 40 mins
Servings: 4-6
Main Ingredient: Ribs
Difficulty Level: 2

Ingredients to make Shanghai Short Ribs

3 lb Short ribs (or chicken)
2 c Chicken broth
2 c :Water, or enough to barely cover ribs
1 tb Brown sugar
1/4 c Cider vinegar
1/4 c Catsup
2 tb Tomato paste
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper

Directions to make Shanghai Short Ribs

Step 1:THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color.
Step 2:Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy.
Step 3:The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.

Southern Meatloaf


Posted By Firehouse Chef
mtlf







Southern Meatloaf
 -
 This very hearty, simple,
 Southern recipe, is out of this world.
We took a traditional meatloaf recipe
 and added the spice of the south
 to create this innovative meatloaf.
 Salsa, Mexican seasoning,
 chili sauce, corn, jack cheese;
 these are just some of
the additions to this very quick,
easy recipe, Enjoy!


Prep Time: 5-10 mins
Cook Time: 75 mins
Servings: 6
Main Ingredient: Ground Beef
Difficulty Level: 1

Ingredients to make Southern Meatloaf

2 lb Lean ground beef
1/4 c Onion, chopped
1/8 c Green pepper, chopped
1 t Salt
1 d Cayenne pepper
1/2 c Frozen whole-kernal corn
2 Green onions, chopped
1 t Southwest Seasoning’s Ajo Picante seasoning**
1/2 c Plain bread crumbs
2 lg Eggs
1/2 c Pace Picante sauce
2 1/2 tb Green chilis, chopped
1 c Monterey Jack cheese,shredded
1/4 c Black olives, sliced
1 c Chili sauce
** I used 1 teaspoon of Mexican seasoning as a substitution for the Ajo Picante seasoning — it tasted just fine. **

Directions to make Southern Meatloaf

Step 1:Preheat oven to 350 degrees. In a large bowl, combine the ground beef, onion, green pepper, garlic, salt, cayenne pepper, frozen corn, green onion, Ajo Picante seasoning, bread crumbs, eggs, picante sauce, green chilies, cheese, olives and chili sauce. Mix well with your hands.
Step 2:Place into a greased 9- by 5-inch loaf pan and bake for about 1 to 1 1/2 hours, until meat is no longer pink and juices run clear.

3 Meat Meatloaf


Posted By Firehouse Chef
mtlf









3 Meat Meatloaf
 -
This no fuss, baked recipe for meatloaf,
 is jam packed with
 3 different ground meats;
 veal, pork, lamb,
vegetables,
and the perfect blend of herbs and spice.
 A real “throw together”,
 easy meat recipe,
that is sensational and very satisfying.


Prep Time: 10-15 mins
Cook Time: 90 mins
Servings: 6
Main Ingredient: Pork, Lamb, Veal
Difficulty Level: 1

Ingredients to make 3 Meat Meatloaf

1 lb Ground pork
1/2 lb Ground lamb
1/2 lb Ground veal
2 Carrots (grated)
1 Onion (chopped)
1/4 c Soda crackers (crushed)
1/4 c Oatmeal
1/4 c Bread crumbs (or less)
1 ts Salt
1/2 ts Black pepper
1/4 ts Cayenne pepper
1/2 c Sour cream
1 Egg
1/2 ts Dried sage

Directions to make 3 Meat Meatloaf

Step 1:Preheat the oven to 350 deg. Cook carrot & onion in microwave on high for 3 or 4 min. to soften.
Step 2:Combine all ingredients in large bowl and mix well. Add only enough bread crumbs so that the loaf holds together well. Form into a loaf & place into an Au gratin or shallow baking pan, large enough to hold it.
Step 3:Bake loaf for 1 1/2 hrs. or until internal temp. reaches 170 deg. Serve with salsa ketchup or your favorite sauce.

Improved Turkey Meatloaf


Posted By Firehouse Chef
mtloaf





















Improved Turkey Meatloaf -
 This wholesome, healthy,
turkey meatloaf recipe is extraordinary!
 We used ground turkey for the meat,
whole grain breadcrumbs, flax,
 and nitrate free bacon,
to keep with the healthy cooking concept.
Simple and delicious,
 you will love this east turkey meatloaf.





Prep Time: 10 mins
Cook Time: 60 mins
Servings: 6
Main Ingredient: Ground Turkey
Difficulty Level: 2

Ingredients to make Improved Turkey Meatloaf

2 1/2 Cups Mixed Vegetable Mix
1/2 tablespoon Olive Oil (enough to saute vegetables)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon of onion powder
1/4 teaspoon of paprika
1/4 teaspoon of poultry seasoning
1/2 teaspoon thyme
1 1/2 tablespoons of Worcestershire sauce
6 tablespoons chicken stock
1 pound ground turkey
1/4 cup whole grain bread crumbs
2 tablespoons flax meal
1 large egg, beaten
1 teaspoon ketchup
1/4 cup ketchup or 8 Slices of Nitrate Free Turkey Bacon.

Directions to make Improved Turkey Meatloaf

Step 1:Preheat oven to 400. Cook mixed vegetables in olive oil, salt, pepper and thyme until onions translucent. Add Worcestershire sauce, chicken stock and tomato paste. Mix well. Cool to room temperature
Step 2:Combine turkey, bread crumbs and egg. Add the sauteed mixed vegetables. I do this using the Kitchen Aid on low which keeps the hands clean.
Step 3:Shape in log and place on cookie sheet, or place in loaf pan (which is what i did). Cover with foil and bake for 40 minutes. Remove Foil and bake for an additional 20 minutes or until 160 inside the meat.

Crockpot Meatloaf


 1/2 pounds ground beef

1/4 cup ketchup
1 tablespoon brown sugar
1 egg
1 cup breadcrumbs or crushed crackers
1 tablespoon Worcestershire sauce
1 small onion (diced)
1/4 cup water

Step 1:Mix all ingredients in a large bowl. Form into a meatloaf shape that will fit into your crock pot

Step 2:Cut a strip of foil and place under the meatloaf in crock pot. Cut it long enough to cover the bottom and sides of meatloaf.
Step 3:Place meat loaf in crock pot and top with an additional 2 tablespoons ketchup. Cover and cook on low for approximately 8 hours.

Meaty Spanish Rice


Posted By Firehouse Chef
mty_sp_rcMeaty Spanish Rice – This south-of-the-border, Quickly fried, this ground beef spanish rice recipe is simple, saucy, and sensational! Pan fried, stove top, this one-pot rice meal is a real timesaver, as well as well-rounded and satisfying. A great lunch the next day, should you be fortunate enough to have leftovers.
Prep Time: 10 mins
Cook Time: 30 mins
Main Ingredient: Rice, Ground Beef
Difficulty Level: 1

Ingredients to make Meaty Spanish Rice

3/4 pound ground beef [1], lean
1 large onion, chopped
1 medium green pepper, chopped
1 (14 ounce) can Beef Broth
1 (8 ounce) can tomato sauce
1 tablespoon chili powder
1/2 teaspoon garlic powder
3/4 cup uncooked regular long-grain white rice

Directions to make Meaty Spanish Rice

Step 1:Cook beef, onion and pepper in skillet until beef is browned. Pour off fat.
Step 2:Add broth, tomato sauce, chili powder and garlic. Heat to a boil. Stir in rice. Cover and cook over low heat 20 minutes or until rice is done. Serve with cheese and sour cream if desired.

Buttermilk Fried Chicken and Gravy


Posted By Firehouse Chef
btrmlk_chkButtermilk Fried Chicken and Gravy - This succulent, super quick recipe for fried chicken steak and gravy is as delicious as it is easy. From prep to plate in “Less Than 30 Minutes”, this homemade recipe will soon be a new regular at your house, even kids love it! Tender, moist chicken, slightly breaded, and fried/steamed, for quick cooking, then smothered in a pan gravy, recipe included, Mmmm. For added flavor, feel free to add your favorite fresh herbs and spices to the breading of this very quick and easy recipe.
Prep Time: 5-10 mins
Cook Time: 12-15 mins
Servings: 4
Main Ingredient: Chicken
Difficulty Level: 2

Ingredients to make Buttermilk Fried Chicken and Gravy

1 pound chicken thigh or breast, skinless, boneless
1 Cup buttermilk, divided
¼ Cup yellow cornmeal
¼ Cup + 2 teaspoons flour
½ Teaspoon salt
1 Teaspoon Pepper
¼ Cup oil
¾ Cup chicken broth

Directions to make Buttermilk Fried Chicken and Gravy

Step 1:In one bowl put only ½ Cup buttermilk reserving other ½ cup. In another bowl, mix cornmeal, flour, salt and pepper. Dip chicken in milk, moistening well, then dredge through dry mixture in second bowl.
Step 2:Meanwhile, heat oil in skillet to Medium-High. Once pan is hot, add chicken, cover and cook 3-5 minutes per side, leaving lid on, and turning only once. The steam created with the lid on, is essential to correct cooking.
Step 3:Remove chicken from pan and keep warm. In skillet, stir in the remaining flour, mixing well, @ 1 minute. Mix broth and buttermilk, then whisk into skillet. Simmer at rolling boil, stirring often until thickened, 2-5 minutes. Spoon over chicken.

Citrus Fried Chicken



Posted By Firehouse Chef
frdchgkCitrus Fried Chicken - This fabulous recipe for citrus fried chicken, is marinated overnight in a homeade lemon marinade, that adds the perfect touch. The ctrus flavor is subtle not strong, just enough to add that extra flash of flavor, and this quick cooking fried chicken recipe cooks in ;ess than 30 minutes!
Cook Time: 20-25 mins
Servings: 6
Main Ingredient: Chicken
Difficulty Level: 2

Ingredients to make Citrus Fried Chicken

1 gallon cold water
1 cup plus 2 teaspoons kosher salt
1/4 cup plus 2 tablespoons honey
12 bay leaves
1 head of garlic, smashed but not peeled
2 tablespoons black peppercorns
3 large rosemary sprigs
1 small bunch of thyme
1 small bunch of parsley
Finely grated zest and juice of 2 lemons
Two 3-pound chickens
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper
2 cups buttermilk
Vegetable oil, for frying
Rosemary and thyme sprigs, for garnish

Directions to make Citrus Fried Chicken

Step 1:1.In a very large pot, combine 1 quart of the water with 1 cup of the salt and the honey, bay leaves, garlic, peppercorns, rosemary, thyme and parsley. Add the lemon zest and juice and the lemon halves and bring to a simmer over moderate heat, stirring until the salt is dissolved. Let cool completely, then stir in the remaining 3 quarts of cold water. Add the chickens, being sure they\’re completely submerged, and refrigerate overnight.
Step 2:2.Drain the chickens and pat dry. Scrape off any herbs or peppercorns stuck to the skin and cut each bird into 8 pieces, keeping the breast meat on the bone.
Step 3:3.In a large bowl, combine the flour, garlic powder, onion powder, cayenne and the remaining 2 teaspoons of salt. Put the buttermilk in a large, shallow bowl. Working with a few pieces at a time, dip the chicken in the buttermilk, then dredge in the flour mixture, pressing so it adheres all over. Transfer the chicken to a baking sheet lined with wax paper.
Step 4:4.In a very large, deep skillet, heat 1 inch of vegetable oil to 330°. Fry the chicken in 2 or 3 batches over moderate heat, turning once, until golden and crunchy and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 20 minutes. Transfer the chicken to paper towels to drain, and keep warm in a low oven while you fry the remaining chicken pieces. Transfer the fried chicken to a platter, garnish with the herb sprigs and serve hot or at room temperature.

Fierce Fried Chicken


Posted By Firehouse Chef
frdchkFierce Fried Chicken - This Sante fe style, homemade, spiced fried chicken recipe gets its name from the fiery spice mixture. A fabulous blend of firecracker spices and peppers, are added with the breading, creating a red hot fried chicken recipe!
Prep Time: 10 mins
Servings: 4
Main Ingredient: Chicken, Spice
Difficulty Level: 2

Ingredients to make Fierce Fried Chicken

3 lbs raw chicken (thighs, breasts, drumsticks, or wings)
2 cups white all-purpose flour
2 eggs
1 cup milk
2 habanero peppers
1 tablespoon cayenne pepper powder
1 tablespoon seasoning salt
1 teaspoon ground black pepper
2 cups vegetable oil

Directions to make Fierce Fried Chicken

Step 1:In a food processor, combine cracked eggs, milk, and both habanero peppers. Turn the machine on and blend until no sizable chunks of pepper remain. Pour this mix into a bowl.
Step 2:In another, larger bowl, add flour, cayenne pepper powder, seasoning salt, and black pepper. Mix all of this around with a fork.
Step 3:Heat oil over medium-high heat in a pot on the stove. Beside the stove on the counter close to the pot of oil, place the bowl of flour and dry ingredients. Beside that, place the bowl with the egg, milk, and habanero. Beside the bowl with the wet ingredients, set the chicken, which will be dipped and coated in wet ingredients, then dipped and turned in the dry ingredients before being placed in the pot to fry
Step 4:Dip each piece of chicken in both the wet (and flip to coat it) batter, and the dry batter (flip again to coat in the flour mix), and then place the pieces of battered chicken into the pot of oil. Allow each piece to cook until the outside has become golden-brown, and it is cooked through. Flip the pieces about halfway through their frying. For smaller pieces, it may take only a few minutes on each side, and for larger pieces, it can take over five minutes on each side to fully cook.
Step 5:Place a paper towel on a plate, and set the finished pieces of chicken on that so they can loose some of their excess oil as they cool. Once all of the chicken is fried, it may be eaten

Chicken Pasta Primavera


Posted By InHouse Cook
chk1Chicken Pasta Primavera -This classic Italian recipe, is made with fresh linguini noodles, vegetables, and lean chunks of cooked chicken breast. As with any pasta we suggest some garlic rolls and caesar salad on the side, and you will be able to enjoy it all in “Less Than 30 Minutes”!Prep Time: 5-10 mins
Cook Time: 10 mins
Servings: 4
Main Ingredient: Pasta, Chicken
Difficulty Level: 1

Ingredients to make Chicken Pasta Primavera

1 lb Linguini
2 Whole chicken breasts,boneless,cooked, cut in pieces
1/2 c Butter or margarine
1/2 c Oil
2 Cloves garlic, minced
2 bn Broccoli, chopped
1 lg Red pepper, cut into chunks
1 ts Salt
1 Lemon, juice of
Parmesan cheese

Directions to make Chicken Pasta Primavera

Step 1:Put on water for linguini. Heat butter and oil in large skillet, add garlic and saute 2 minutes. Add chicken and cook, stirring constantly, until golden. Push to one side, add broccoli and red pepper. Cook 2 minutes. Season with salt and pepper, sprinkle with lemon juice and cook 2 minutes.
Step 2:When water comes to boil, cook linguini, then drain pasta. Add chicken and vegetable sauce to pasta and toss to coat evenly. Serve with grated parmesan cheese.

Best Buffalo Chicken Wings


Posted By Firehouse Chef
buff1Best Buffalo Chicken Wings - These best buffalo chicken wing recipe is just magnificent. The chicken wings are fried to a crispy golden brown, before being tossed in a homemade buffalo sauce, recipe included, that is just bursting with flavor! Served with raw veggies and a buffalo dip recipe, the satisfying buffalo wings, can be enjoyed any time of day!Prep Time: 5-10 mins
Cook Time: 10-15 mins
Main Ingredient: Chicken Wings
Difficulty Level: 1

Ingredients to make Best Buffalo Chicken Wings

1/2 c Miracle Whip
1/4 c Sour Cream
1/4 lb Blue Cheese
4 Ribs Celery
1 Small Onion
2 Cloves Garlic
1 tb Oil
1/2 Lemon
8 oz Tomato Sauce
1/4 c Tabasco Sauce
1/2 ts Salt
3 lb Chicken Wings
Oil For Frying

Directions to make Best Buffalo Chicken Wings

Step 1:Combine Miracle Whip and sour cream. Crumble and stir in the blue cheese. Cut the celery into sticks.
Step 2:Chop onion and mince garlic. Cook onion in oil over medium heat until soft, about 2 minutes. Add the garlic and cook for one more minute. Squeeze in the juice from the lemon. Stir in tomato sauce, Tabasco and salt. Cook for 5 minutes.
Step 3:Remove wing tips and cut wings in half at the joint. Heat oil for deep frying to 375oF. Cook wings in hot oil until brown, about 8 minutes.
Step 4:Heat oil for deep frying to 375oF. Cook wings in hot oil until brown, about 8 minutes. Toss wings in tomato mixture. Serve with chilled celery sticks and blue cheese dressing.

Classic Slow Cooker Meatballs



Posted By InHouse Cook
beefClassic Slow Cooker Meatballs -This saucy, simple, crockpot recipe for meatballs, has a rich, onion flavored sauce, also giving it an out of this world cooking aroma. They an even be made the night before and put in the crockpot before you leave for work in the morning, so you come home to a hearty homemade meal, and a delicious smelling house!
Prep Time: 20-25 mins
Servings: 10
Main Ingredient: Lean Ground Beef
Difficulty Level: 2

Ingredients to make Classic Slow Cooker Meatballs

4 slices of white bread, finely chopped, about 2 cups
2lbs. lean ground beef
4 egg yolks
4 Tbs. chopped fresh parsley
2 Tbs. dried minced onion
1 tsp. salt
1 tsp. mustard powder
1 tsp. ground ginger
1/2 tsp. garlic powder
1/2 tsp. pepper
1 can (10 1/2 oz.) condensed French onion soup
1/4 cup all-purpose flour
1/4 cup sour cream
1 Tbs. Worcestershire sauce

Directions to make Classic Slow Cooker Meatballs

Step 1:In a bowl combine bread with 1/2 cup water; let stand until absorbed, 2 minutes. Stir in beef, yolks, 2 Tbs. parsley, onion, salt, mustard, ginger, garlic, and pepper. With wet hands roll heaping tablespoonfuls of meat mixture into balls, about 60. Place in slow cooker.
Step 2:In a bowl stir together soup and flour; pour over meatballs. Cook on high until cooked through, 4 hours; stir. Stir in sour cream and Worcestershire.

Foolproof Roast Beef Recipe


Posted By InHouse Cook
Roat Beef, carved


This absolutely fabulous, foolproof, recipe for roast beef will melt in your mouth! Loaded with great garlic flavor, from being oven baked right into the roast, this succulent beef recipe is ideal for small dinner parties.
Ingredients To Make Foolproof Roast Beef Recipe:


3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
Olive oil
8 slivers of garlic
Salt and pepper
Red wine, water, and or beef stock
corn starch


Directions To Make Foolproof Roast Beef Recipe:
1 Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F.
2 With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.
3 Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.
Serves 4-6.

Corned Beef Cheese Balls


Posted By InHouse Cook
beefCorned Beef Cheese Balls - This no fuss appetizer recipe for corned beef cheeese balls is super simple and also no cook! Two seperate cheese, cheddar and cream, and handy canned corned beef, just tossed together in the blender, and roll into balls.
A very easy simple beef recipe, thats great for the last minute!
Prep Time: 10 mins
Cook Time: 0 mins
Main Ingredient: Corned Beef
Difficulty Level: 1

Ingredients to make Corned Beef Cheese Balls

Corned beef 1 can
Cream cheese softened
Cheddar cheese 2 cups, shredded
Prepared horseradish 2tbsp
Worcestershire sauce 11/2 tsp
Prepared mustard 11/2 tsp
Lemon juice 3 tbsp
Sweet pickle relish ¾ cup

Directions to make Corned Beef Cheese Balls

Step 1:Blend akk ingredients in a blender until smooth. Shape the mixture into balls. Refrigerate, allow it to set well and serve.

Cheesy Bacon Quiche

Prep Time: 15-20 mins / Cook Time: 60 mins / Servings: 6


1 (7-oz) or 1/2 lb pkg elbow macaroni
(2 cup), uncooked
6 sl To 8 sl bacon chopped
2 c Shredded american cheese
2 c Shredded monterey jack cheese
2 c Soft bread cubes
1 md Onion finely chopped
1 sm Green bell pepper finely chopped
4 Egg separated
2 c Milk
1 ts Salt
6 To 8 drop bottled hot pepper sauce
Red salsa


Prepare elbow macaroni according to package directions; drain.
In medium skillet, cook bacon until crisp; drain. In large bowl, combine macaroni, bacon, cheeses, bread cubes, onion and green pepper. In medium bowl, beat together egg yolks, milk, salt and hot pepper sauce. Add to macaroni mixture; mix well.

In large bowl, beat egg whites until stiff. Fold into macaroni mixture. Put into buttered 12 inch quiche dish or a 13 x 9 inch baking dish. Place a shallow baking dish with 1-2 inches water on lowest rack of a 325 degree oven.

Place quiche on center rack. Bake until set and knife inserted in center comes out clean, about 1 hour. Let stand 5 minutes before cutting. Garnish as desired. Serve with salsa.

Traditional Beans and Franks with Bacon


This always reminds me of my grandmothers house. She would start this simple recipe in the morning, allowing the beans to soak all day (or night sometimes).


3 slices bacon, cut in 1-inch pieces
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 lb frankfurters, cut in 1-inch pieces
1 can (1 lb. 14 oz) pork and beans
1/2 cup ketchup
1/4 cup brown sugar
1 tbsp mustard
4-oz Cheddar cheese, sliced about 3/4-inch wide


In a ten inch skillet, cook bacon until crisp. Saute onion, pepper and franks in skillet with bacon until onion is transparent.
In a 3-quart casserole combine all ingredients except cheese. Bake at 350 degrees for 20 minutes. Arrange cheese slices on top in spoke design. Bake ten minutes longer.
Makes 6 to 8 servings.

How to Slow Cook Pork Ribs



 [1]When it comes to how to slow cook pork ribs, the process is fairly easy.  Start by:
  • finding a good recipe for seasoning your pork ribs for cooking
  • place your ribs in a slow cooker, along with about ½ cup of BBQ  sauce, water, or other broth and seasonings
  • set on low heat
  • let cook for 8-10 hours or until ribs reach preferred tenderness
Remember, when it comes to how to slow cook pork ribs, the key to a juicy, tender, fall of the bone rib is time.  Let your ribs cook slowly for the entire day for best results.

Barbequed Jamaican Jerky







Ingredients:
1/3 cup (75 mL) PC Memories of Montego Bay Fiery Jerk Sauce
6 PC Angus Beef Sliders NEW
6 PC Thins Slider Buns NEW
1 leaf lettuce, torn in 6 pieces
1/3 cup (75 mL) creamy coleslaw
1/3 cup (75 mL) plantain chips
Preheat barbecue to medium-high heat.


Directions:
1. Set aside 2 tbsp (25 mL) of Memories sauce. Brush both sides of frozen slider patties with remaining Memories sauce; let stand for 5 to 10 minutes.
2. Place patties on greased grill. Cook for 2 to 3 minutes. Flip, brush with reserved Memories sauce and cook another 2 to 3 minutes. While patties cook, lightly toast buns on grill.
3. Top each bun bottom with piece of lettuce, a patty, some coleslaw and some plantain chips, dividing toppings evenly. Top with bun tops.

Cedar Planked Mashed Potatoes with Grillmaster's Cajun Butter


Mashed Potatoes
3 lbs Russet potatoes, peeled and quartered
1⁄4 Cup Cream
1⁄2 Cup Butter, melted
2 Cups Jack cheese, shredded
2 Tbsp Salt, to taste
2 tsp Smoked black pepper

Grillmaster's Cajun Butter1/4 pound unsalted butter
1 teaspoon Grillmaster’s Cajun Seasoning
1 ¾ teaspoons Tabasco

MethodMashed Potatoes

?1. Boil potatoes until tender, drain and run potatoes through a ricer.
2. Add all ingredients to potatoes, and mash. Adjust seasoning. Refrigerate overnight.
3. Place cedar plank into water, let soak 30 minutes to 1 hour
4. Using a 3" ring mold, fill with mashed potatoes and create an indentation in the middle of the potatoes. Place on a cedar plank. Repeat with remaining potatoes. Or form the potatoes into a rectangle on the plank and make several indentations on the top.
5. Preheat grill on medium heat to approximately 400 degrees.
6. Place a tablespoon of Cajun Butter in the indentation.
7. Grill over medium heat until heated through, approximately 20 minutes.

Grillmaster's Cajun Butter
1. Combine all ingredients in a stand mixer with the paddle attachment and mix until the ingredients are evenly incorporated. Transfer to a small bowl and refrigerate until needed.
2. Check seasoning and adjust if needed.

found on: the kitchen window

Vegetarian Shepherd's Pie


Who would believe you can make a hearty shepherd’s pie without meat and gravy?
Prep Time: 15 min
Total Time: 45 min
Makes: 4 servings


1 1/2cups hot water
1/2cup milk
2tablespoons butter or margarine
1/2package Betty Crocker® four cheese mashed potatoes
3cups frozen vegetables, any variety, thawed and drained
1can (11 ounces) condensed Cheddar cheese or cream of mushroom soup
1can (4 ounces) sliced mushrooms, drained
1can (2.8 ounces) French-fried onions
1.Heat oven to 350ºF. Heat hot water, milk and butter to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and 1 pouch Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.
2.Stir remaining ingredients except onions in large bowl. Pour vegetable mixture into ungreased 1 1/2-quart casserole; sprinkle with half of the onions. Spread potatoes over onions.
3.Bake uncovered 25 minutes; sprinkle with remaining onions. Bake 3 to 5 minutes longer or until mixture is hot and onions are brown.
High Altitude (3500-6500 ft) Heat oven to 375ºF. For Do-Ahead directions, heat oven to 375°F and increase first bake time to 40 minutes.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
Cover and refrigerate potato-topped casserole up to 24 hours. Bake uncovered 30 minutes. Continue as directed.
Substitution
Try reducing the frozen vegetables to 1 cup and adding 3 vegetable burgers, chopped, or 2 cups cooked dried beans.
Nutrition Information:
1 Serving: Calories 470 (Calories from Fat 225 ); Total Fat 19 g (Saturated Fat 25 g); Cholesterol 30 mg;Sodium 1570 mg; Total Carbohydrate 55 g (Dietary Fiber g); Protein 12 Percent Daily Value*: Vitamin A 100 %; Vitamin C 16 %; Calcium 16 %; Iron 12 Exchanges: StarchVegetableFat
*Percent Daily Values are based on a 2,000 calorie diet.

Quick Barbecued Beef Sandwiches


From: Campbell's Kitchen
Prep: 10 minutes
Cook: 20 minutes
Serves: 12
Deli roast beef simmers in a tangy tomato sauce and is served on toasted hamburger buns to make tasty, family-pleasing sandwiches.

Ingredients:


1 tablespoon vegetable oil 
1 medium onion, chopped (about 1/2 cup)
1 can (26 ounces) Campbell's® Condensed Tomato Soup  
1/4 cup water 
2 tablespoons packed brown sugar 
2 tablespoons vinegar 
1 tablespoon Worcestershire sauce 
1 1/2 pounds thinly sliced deli roast beef 
12 Pepperidge Farm® Farmhouse Premium White Rolls with Sesame Seeds, split and toasted

Directions:


Heat the oil in a 4-quart saucepot over medium heat.  Add the onion and cook until tender, stirring occasionally.
Stir the soup, water, brown sugar, vinegar and Worcestershire in the saucepot and heat to a boil.  Reduce the heat to low.  Cook for 5 minutes.  Add the beef to the saucepot and cook until the mixture is hot and bubbling.  Divide the beef and sauce among the rolls.
TIP Serving Suggestion: Serve with carrots, celery and potato chips. For dessert serve a chocolate parfait: layer chocolate pudding with your favorite crumbled cookies and top with whipped topping.

Slow-Cooked Pulled Pork Sandwiches


From: Campbell's Kitchen
Prep: 15 minutes
Cook: 8 hours 
Stand: 10 minutes
Serves: 12
These fabulous sandwiches feature pork shoulder that is slow cooked in a scrumptious, sweet and tangy sauce to be served on sandwich buns.

Ingredients:


1 tablespoon vegetable oil 
1 boneless pork shoulder  roast (3 1/2 to 4 pounds), netted or tied
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup 
1 cup ketchup 
1/4 cup cider vinegar 
3 tablespoons packed brown sugar 
12 round sandwich rolls or hamburger rolls, split

Directions:


Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on all sides.
Stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. Add the pork and turn to coat.
Cover and cook on LOW for 8 to 9 hours or until the pork is fork-tender.
Remove the pork from the cooker to a cutting board and let stand for 10 minutes. Using 2 forks, shred the pork. Return the pork to the cooker.  Divide the pork mixture among the rolls.
TIP Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours.
TIP Serving Suggestion: Serve with savory coleslaw with green and red cabbage, carrots and a vinaigrette dressing. For dessert serve ice cream sandwiches.

Braised Beef with Shallots and Mushrooms


From: Campbell's Kitchen
Prep: 20 minutes
Cook: 2 hours 35 minutes
Serves: 4
This mouthwatering, one-dish skillet slowly simmers for about 3 hours, resulting in fork-tender beef that will just about melt in your mouth.

Ingredients:


1 beef chuck pot roast, cut into serving-sized pieces (about 1 1/2 pounds)
1/4 cup all-purpose flour 
3 tablespoons butter 
1/2 pounds small shallots, peeled
1 cup Swanson® Beef Stock 
2 medium tomatoes, chopped (about 2 cups)
3 tablespoons balsamic vinegar 
1 tablespoon packed brown sugar 
2 large carrots, cut into 2-inch pieces (about 1 cup)
2 cups mushrooms, cut into quarters (about 5 ounces)
1/4 cup chopped fresh parsley 
2 tablespoons grated lemon zest

Directions:


Coat the beef with the flour.
Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides. Remove the beef from the skillet. Pour off any fat.
Add the shallots to the skillet. Cook for 10 minutes or until they're tender. Stir in the stock, tomatoes, vinegar and sugar and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
Add the carrots and mushrooms to the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove the beef and vegetables from the skillet and keep warm.
Increase the heat to high. Cook for 10 minutes or until the stock mixture is thickened. Return the beef and vegetables to the skillet. Season as desired. Sprinkle with the parsley and lemon zest.