Total Time: 7 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 7 hrs
Ingredients
Servings: 3
1 1/4-1 1/2 lbs cube steaks
1/4 cup flour
salt
ground black pepper
ghee or vegetable oil
1 medium carrot, sliced
1 small onion, chopped
1/2 teaspoon dried thyme
1 bay leaf
1/2 cup red wine
3/4 cup low sodium chicken broth
1 (8 ounce) can tomato sauce
Recipe
1 i used a 3 qt slow cooker, this did not fill it up halfway, so that a larger cooker will cook in a much shorter period of time, so please be aware of that.
2 rub flour onto both sides of the steaks, and sprinkle them with salt and pepper.
3 heat the ghee or oil in a skillet and brown the steaks on both sides, transferring to the slow cooker as they are done.
4 in the meantime, put the carrots, onion, thyme and bay leaf in the slow cooker.
5 once the meat is done, reduce the heat and pour the wine into the skillet. stir to loosen and dissolve the fond and let it simmer briefly to reduce the wine a bit. pour into the slow cooker.
6 add the broth and tomato sauce into the slow cooker.
7 cover and cook on low for 6 or 7 hours. at this point, the meat held together as i removed it, but was fork tender.
8 serve with the gravy that made itself in the crockpot. i found that this needed no additional salt, but you should adjust for your own tastes.
Total Time: 4 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 4 hrs
Ingredients
1 (15 lb) whole turkey, serves approximately 12
1 lemon, juice of
1 dash salt and pepper, to taste
1 dash olive oil (or you can use melted butter)
1/2 yellow onion, peeled and quartered
1 bunch celery, the tops and bottoms of
2 carrots
1 dash parsley, some
2 -3 sprigs fresh rosemary
2 -3 sprigs fresh thyme
Recipe
1 bring turkey to room temperature before cooking. keep it in its plastic wrapping until you are ready to cook it. while you are bringing it to room temperature, have it resting in a pan, so that if the plastic covering leaks for any reason, the juices will remain in the pan. if you get a frozen turkey, you will need to defrost it in the refrigerator for several days first.
2 remove the neck and giblets (heart, gizzard, liver). use the heart and gizzard for making stock for the stuffing. the neck can be cooked along side the turkey or saved for turkey soup.
3 note that if your turkey comes with a plastic piece holding the legs together, check the instructions on the turkey's package. most likely you do not need to remove those plastic ties for cooking (unless you plan to cook your turkey at a very high temperature). if you remove the plastic ties, you will need to use kitchen string to tie the legs together.
4 preheat the oven to 400 degrees f.
5 wash out the turkey with water. pat the turkey dry with paper towels. lather the inside of the cavity with the juice of half a lemon. take a small handful of salt and rub all over the inside of the turkey.
6 for flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. you may need to cap the body cavity with some aluminum foil so that the stuffing doesn't easily fall out. close up the turkey cavity with either string or metal skewers. make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close.
7 rub either melted butter or olive oil all over the outside of the turkey. sprinkle salt generously all over the outside of the turkey. sprinkle pepper over the turkey.
8 place turkey breast side down on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. this is the main difference. cooking the turkey breast down means the skin over the breast will not get so brown. however, all of the juices from the cooking turkey will fall down into the breast while cooking.
9 add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey.
10 put the turkey in the oven. check the cooking directions on the turkey packaging.
11 start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, a half hour before the turkey should be done. the dark meat in the thigh should be about 175°f the meat in the breast should be 160 f to 165°f the turkey juices should be clear, not pink.
12 once you remove the turkey from the oven, let it rest for 15-20 minutes. turn the turkey breast side up to carve it.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 4
1 small onion, minced
1/4 cup chopped green onion
1 lb carrot, cut in rounds then in half blanched
1 lb smoked sausage, cut in rounds then in half
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon minced garlic
Recipe
1 cook onion and garlic down in olive oil in pot. add in sausage and cook for a few mins -- add in blanched carrots, salt and pepper -- cook till carrots are soft -- add in green onions -- cook for two minutes.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
Servings: 4
1 tablespoon oil
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1/2 red pepper, chopped
1 (14 1/2 ounce) can chicken broth
1 1/2 cups minute rice, uncooked
1 cup frozen peas
salt and pepper, to taste
Recipe
1 heat oil in a skillet.
2 add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
3 add broth; bring to a boil.
4 stir in rice and peas; cover.
5 simmer 5 minutes.
6 remove from heat.
7 let stand 5 minutes before serving.
8 ****to save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.
Total Time: 7 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 7 hrs
Ingredients
Servings: 6
2 lbs stewing beef
1/4 cup flour
1 teaspoon paprika
4 large carrots
3 large potatoes
1 cup condensed beef broth
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/3 cup soy sauce
1 large onion
8 ounces tomato sauce
Recipe
1 layer potatoes, then carrots.
2 top with meat;.
3 sprinkle meat with soy sauce, salt, paprika, pepper and flour.
4 spread with chopped onions.
5 combine beef broth and tomato sauce and pour overall.
6 cover and cook on low 7 -8 hours or high 4 -5 hours.
7 instead of sprinkling the meat with soy sauce, salt, paprika, pepper and flour as the recipes says, i mix those all together in a small bowl. this prevents the flour from becoming clumpy.
8 instead of chopped onions, i use 3 or 4 small yellow onions whole (i'm not an onion fan but still like the.
9 taste they give the stew.).
10 i add about 1/4 cup barbecue sauce to the top, before.
11 putting the cover on. i use whatever variety of sauce that i have on hand. i don't usually buy the "regular" flavor of any brand, but instead have hickory, brown.
12 sugar or garlic and onion flavors. the bbq sauce adds an extra "kick" to the meat and gravy.
13 for the beef broth, since i don't usually keep that on hand, i dissolve 1 beef bouillon cube into 1 cup boiling.
Total Time: 30 mins
Preparation Time: 5 mins
Cook Time: 25 mins
Ingredients
2 tablespoons desired cooking oil (i used vegetable)
2 -3 garlic cloves, minced
1 small onion, chopped
1 carrot, peeled and chopped
4 (8 ounce) cans black beans, undrained
1 (8 ounce) can seasoned chili beans, undrained
1 (8 ounce) can sweet corn, drained
1 (14 ounce) can tomato puree
2 teaspoons cumin
1 teaspoon chili powder (optional)
3 -4 cups chicken broth (depends how thick you want it, you can always add more later. veggie stock can be substitued for a v)
salt and pepper
1 pinch cilantro leaf
Recipe
1 heat oil in the bottom of the soup pot. add onion, garlic and carrot until the onion becomes clear.
2 add chicken broth and bring to a boil.
3 add the beans, corn, cumin, cilantro, and chili powder if using, and bring to a boil (not a rapid boil because the soup is pretty thick).
4 add tomato puree and heat again until hot and steamy.
5 salt and pepper to taste. i personally didn't use salt because canned veggies are pretty salty on their own, but for people who like a lot of salt, i would add some.
6 the longer you leave the soup cooking on low, the better the flavors meld together. however it can be served immediately if you're in a rush.
7 serve with crackers, because this soup is perfect for them! also good with a little cheese sprinkled on top (whatever kind you enjoy).
Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins
Ingredients
Servings: 6
4 tablespoons margarine
1/4 lb bacon or 1/4 lb salt lamb
1 large onion, chopped
1 carrot, sliced
1 minced garlic clove
2 minced shallots
8 boneless skinless chicken breasts
2 tablespoons flour
2 tablespoons chopped fresh parsley
1 teaspoon marjoram
1 bay leaf
1/2 teaspoon thyme
1 pinch salt
1 pinch pepper
2 cups dry wine
3/4 lb sliced mushrooms
Recipe
1 melt butter in a dutch oven, add bacon, onions, carrots, garlic, and shallots.
2 brown lightly.
3 remove veggies to a separate plate with a slotted spoon, and brown the chicken in the remaining juices.
4 remove the chicken to a separate plate, add the wine and seasonings, and stir to incorporate all the little brown bits in the pan.
5 put the chicken back in, turn to low, and simmer for 40 minutes with lid off.
6 lightly saute mushrooms to get rid of the moisture.
7 drain.
8 remove chicken from pan, whisk in flour until sauce is thickened and bubbly.
9 for the last 10 minutes of the chicken cooking, add the mushrooms and the vegetable mixture to the chicken.
10 alternatively, if preparing ahead, once the sauce is thickened and bubbly, you can put the chicken, vegetables, and mushrooms in an oven safe serving dish, and pour the sauce over the top. place in oven on "warm setting." do not increase oven temp, so youdon't dry out the chicken.
1 notes: the canned kidneys should be rinsed and drained. the sausage whould be halved lenght-wise and cut into 1 inch pieces.
2 in a large saucepan, cook the carrots, celery and onion in hot oil over medium heat about five minutes or until onion is almost tender. remove and set aside.
3 add the sausage to the pan. cook until lightly browned. return the veggies to pan. add water, beans, chili powder, and worcestershire sauce. bring to boil and reduce heat. simmer covered about 20 minutes or until tender. stir in undrained stewed tomatoes. add gingersnaps. cook and stir five minutes or until it thickens and bubbles. ladle into bowls.
1 place potatoe, carrot, zucchini and onion in a bowl and combine.
2 place eggs, garlic, herbs, flour and milk in a seperate bowl and whisk until smooth. pour egg mixture into vegie mix to combine.
3 heat oil in a frypan over a medium heat. dollop 2-3 talbespoons of mixture into pan, flatten slightly and cook for 2 mins on each side or until cooked and golden. drain on a paper towel before serving.
Total Time: 4 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 4 hrs
Ingredients
1/2 cup soy sauce
2 tablespoons minced fresh garlic cloves
3 onions, peeled and sliced
1/2 cup brown sugar
1/2 cup vinegar
4 whole carrots, peeled and sliced
1 (15 lb) whole turkey
apple juice
cranberry juice
garlic powder
season-all salt
onion powder
butter
Recipe
1 15 lb turkey.
2 rinse turkey.
3 pat dry with paper towels.
4 put into a large aluminium pan.
5 separate skin from the breast of the turkey slide in about 5 slices of butter in different locations.
6 after cleaning out the inside of the turkey, put in about 4 whole peeled and sliced carrots, 3 peeled and sliced onions, 1 quartered apple and about 2 table spoons minced garlic.
7 combine 3 cups cranberry juice and 3 cups apple juice, 1/2 brown sugar 1/2 cup soy sauce and a 1/2 cup of vinegar with 1 table spoon minced garlic. stir well.
8 season the outside skin with a good covering of season all, garlic powder, and onion powder.
9 fill the cavity of the turkey with as much of this marinade as possible. it will drain out after you lay the turkey down. you will want atleast 2 inches of marinade around the turkey.
10 as the turkey cooks, you will need to add more of this to the pan, or you can use substitute it with a small amount of water.
11 cover the turkey completely with foil.
12 put the turkey as low on the grill as possible the lid of t grill must close completely.
13 start the turkey on a temperature around 500 degrees. lower the heat to medium or medium high after 30 minutes.
14 you will want to keep the turkey on a temperature that the marinade stays at a slow boil.
15 baste the turkey regularly, keep the skin moist.
16 i cook my turkey about 15 to 20 mins per pound.
17 1 hour before the turkey is done you should loosen the foil around the bird so that the skin browns. do not remove it completely as the foil keeps the steam inside.
18 remove the turkey only after the internal temperature reaches 165 degrees f.
19 remove the carrots, onions, apples and garlic from inside the turkey.
20 let the turkey cool for 15 mins before carving.
Total Time: 45 mins
Preparation Time: 5 mins
Cook Time: 40 mins
Ingredients
Servings: 6
3 tablespoons olive oil
2 medium leeks, part only, cut into rings
4 garlic cloves, finely chopped
200 g waxy potatoes, finely diced
2 carrots, finely diced
1 red bell pepper, finely diced
150 g french beans, cut into 1cm lengths
1 liter chicken stock or 1 liter vegetable stock
800 g canned tomatoes
400 g tinned sweetcorn
400 g kidney beans
1 tablespoon dried thyme
tabasco sauce, to taste
salt and pepper, to taste
Recipe
1 heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender.
2 add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally.
3 pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes).
4 bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking).
5 add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
1 1/4 cups all-purpose flour
3/4 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 cup wheat bran
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 cup halved seedless grapes
1/2 cup grated carrot
1/2 cup nonfat milk
1/2 cup applesauce
3 tablespoons canola oil
1 egg, beaten
1/2 cup chopped walnuts
Recipe
1 preheat the oven to 350°f.
2 2.line 12 muffin cups with paper liners, and set aside.
3 3.combine the flour, oats, sugar, bran, baking powder, cinnamon, allspice, and salt in a medium bowl, and mix well. add the grapes, carrots, milk, applesauce, oil, egg, and 1/4 cup of the walnuts. stir just until combined. spoon the batter into the prepared muffin cups (they will be very full), and sprinkle with the remaining 1/4 cup walnuts. bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
1/4 cup chopped fresh herb, such as thyme, parsley and rosemary
1 onion, halved
4 garlic cloves, smashed
fresh whole herbs, such as rosemary, thyme and parsley sprigs
2 tablespoons olive oil
2 carrots, cut in large chunks
2 celery ribs, cut in large chunks
1 onion, halved
1 bulb of garlic, bulb halved
reserved chicken bone
2 quarts cold water
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 eggs
3/4-1 cup buttermilk
2 tablespoons butter
1 tablespoon oil
1 tablespoon flour
1/2 cup diced carrot
1/2 cup diced celery
3 garlic cloves, minced
2 bay leaves
1/4 cup flour
6 cups chicken stock
1/4 cup heavy cream
fresh ground black pepper, for garnish
chopped flat leaf parsley, for garnish
Recipe
1 roasted chicken: preheat oven to 375 degrees f. remove the neck and giblets from the cavity of the chicken and discard. rinse the chicken under cold water, inside and out. pat dry thoroughly with paper towels. season the body and cavity of the chicken generously with salt and pepper.
2 in a small bowl, mash together the butter, lemon juice, and chopped herbs. rub the herbed butter all over the chicken, as well as under the skin. put the lemon halves, onion, garlic, and whole herbs inside the chicken cavity, for added flavor. tie the legs together with kitchen twine. place the chicken, breast side up, in a roasting pan fitted with a rack. roast for 1 hour until the meat is no longer pink. when cool enough to handle, shred the meat, discarding the skin and set aside. reserve the bones for chicken stock.
3 chicken stock: to prepare the stock, coat a large stockpot with olive oil and place over medium heat. add the vegetables and saute for 3 minutes. add the reserved chicken bones, water, and herbs; simmer for 1 hour. strain the stock to remove the solids and set aside.
4 dumplings: to prepare the dumplings: sift dry ingredients together in a large bowl. in a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold. mix just until the dough comes together, the batter should be thick and cake-like.
5 supreme sauce: to prepare supreme sauce: in a dutch oven, melt butter and heat oil over medium heat. add carrot, celery, garlic, and bay leaves. saute until the vegetables are soft, about 5 minutes. stir in the flour to make a roux. continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
6 let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. stir in heavy cream.
7 fold the reserved shredded chicken into the sauce and bring up to a simmer. using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. the dumplings should cover the top of the sauce, but should not be touching or crowded. let the dumplings poach for 10 to 15 minutes until they are firm and puffy.
8 season with freshly cracked black pepper and garnish with chopped parsley before serving.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
Servings: 4
2 red bell peppers, cut into thin strips
2 medium red onions, sliced paper thin
1 carrot, julienned
1 zucchini, julienned
3/4 lb boneless skinless chicken breast
3/4 lb boneless skinless chicken thighs
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon cayenne (to taste)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 lime
1 tablespoon olive oil
Recipe
1 cut the chicken into thin strips. if you have the meat slightly frozen, the slicing will be much easier.
2 place the chicken and veggies in a large bowl. sprinkle the spices over all. juice the lime into the bowl and then drizzle with the olive oil.
3 time to get your hands dirty! mix and mix and mix your veggie chicken glop until each and every piece is coated with the limey/oily/spice mixture. yummy. now go wash your gross raw-chicken hands.
4 set aside for a few minutes. turn your griddle onto high heat - this is so the chicken and veggies will sear, not simmer or poach. it may splatter and sizzle - so beware! don't cook naked.
5 unless you have a restaurant sized grill you'll have to cook your fajitas in 2 batches. that's ok. when dinner smells this good - they'll wait.
Total Time: 1 hr 45 mins
Preparation Time: 15 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 2
1 teaspoon splenda brown sugar blend
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried summer savory
1/4 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon dry mustard
1 tablespoon sea salt (ground fine)
1 (4 -5 lb) whole chickens
12 ounces of your favorite beer or 12 ounces fruit juice or 12 ounces wine or 12 ounces soda pop, can be substituted
1 cup cider
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Recipe
1 preheat the grill to medium heat (400 to 500f) for indirect cooking.
2 mix the rub in a small bowl until it’s well incorporated. set aside.
3 wash, dry, and season the chicken generously inside and out with the rub. work the mixture well into the skin and under the skin wherever possible. place in a medium bowl, cover, and set aside at room temperature for 20 to 30 minutes.
4 pour half the can of beer or other liquid you’ve chosen into a spray bottle, add the cider, olive oil, and vinegar, and set aside.
5 take the beer can in one hand with the remaining liquid (half a beer) still inside and insert it vertically into the bottom end of the chicken while keeping the bird vertical as well. place the chicken on the grill over indirect heat and use the legs, and the can itself, to form a tripod to hold the chicken upright. this positioning does two things: first, it helps drain off the fat as the chicken cooks; second, the beer steams the inside of the chicken, while the outside is cooked by the bbq heat, making it the most moist bird you’ve ever laid yer eyes, or gums, on. some people put a small potato or carrot in the neck opening of the chicken to keep the steam inside, i prefer to let it pass through.
6 cook for 1 1/2 to 2 hours. during the cooking time, spray the chicken all around with the basting spray several times. the chicken is done when the internal temperature reaches 180. carefully remove the bird, still perched on the can, and place it on a heatproof countertop. after your guests have reacted appropriately, remove the chicken from the beer can with tongs while holding the can with an oven mitt (careful! that aluminum can is very hot).
7 give the chicken one more spritz of the basting spray, then carve and serve.
Total Time: 2 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 2 hrs
Ingredients
3 tablespoons oil
2 lbs beef stew meat, cut in 2-inch cubes
1 beef bouillon cube
2 teaspoons salt
1 bay leaf
1/4 teaspoon crushed dried thyme leaves
4 1/2 cups water
6 carrots, cut up
12 small onions
1/4 cup cornstarch
Recipe
1 heat oil over medium heat in dutch oven. add beef; brown on all sides. add bouillon cube, salt, bay leaf, and thyme. add 4 cups of the water. cover; bring to a boil. reduce heat; simmer 1 1/2 hours. add carrots and onions. simmer 1/2 hour or until tender. mix cornstarch and 1/2 cup water. add to stew. bring to a boil, stirring constantly; boil 1 minute.
1/2 cup carrot, peeled and sliced into thin rounds (about 1 whole carrot)
4 sprigs fresh thyme
2 bay leaves
1/4 large lemon, in thin half-round slices
1 teaspoon whole black peppercorn
1/8 teaspoon red pepper flakes (optional)
1 teaspoon salt
1 cup dry wine
3 cups water
melted butter
fresh lemon juice
coarsely cracked black pepper
salt
Recipe
1 rinse the shrimp before cooking.
2 put all the court bouillon ingredients into a large stainless-steel saucepan. bring to a boil, then cover and cook 10 to 15 minutes, at a gentle boil.
3 add the shriimp all at once, stir to mix them into the broth, and bring it back to a boil over high heat. cove the pan and cook for only 10 seconds, then remove from the heat. let the shrimp cool in the covered pan of broth to lukewarm.
4 to serve family-style, turn both the shrimp and court bouillon, while still warm, into a large seving bowl. into the meled butter stir fresh lemon juice, cracked black pepper, and pinches of salt, to taste. provide everyone with a bowl for shrimp shells and a nearby ramekin of flavored butter.
1 put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin carefully. (this can be done the night before and the fat allowed to set on the surface. this makes it easier to skim off.)
2 then add the carrots (cut in half), the swede (sliced) and the of the leeks, and simmer gently for 2 - 2 1/2 hours.
3 add the potatoes (cut in four) and continue to simmer for another 30 minutes.
4 when the potatoes are almost cooked, thicken with flour and a little water.
5 lastly, add the green of the leeks and parsley (chopped) and simmer for further 10 minutes and serve in basins while hot.
6 cawl was the dish most commonly served for dinner on the farm during the winter months in th ecounties of south and west wales.
7 the broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course.
Total Time: 50 mins
Preparation Time: 20 mins
Cook Time: 30 mins
Ingredients
1 lb lean ground chicken
4 spring onions, trimmed (scallions)
1 red chili pepper, deseeded and finely chopped
1 young ginger root, finely chopped
3 1/2 ounces sweetcorn, no added salt or 3 1/2 ounces sugar, drained
2/3 cup chicken stock
3 1/2 ounces pineapple chunks in juice
1 medium carrot
1 red chili pepper, diced
1 small green bell pepper, diced
1 tablespoon light soy sauce
2 tablespoons rice vinegar
1 tablespoon caster sugar
1 tablespoon tomato paste
2 teaspoons cornstarch
Recipe
1 place ground chicken in bowl and add spring onions, chili, ginger, salt and pepper (to taste only), and sweetcorn. mix with hands.
2 divide mixture into 16 portions and form each into balls. bring a pan of water to boil, and arrange the meatballs in a steamer or sieve. place over water, cover, and steam for 10-15 minutes.
3 to make sauce, lamb the stock and pineapple juice into another pan and bring to boil. add the carrot and bell peppers, cover, and simmer for 5 minutes. stir in remaining ingredients and heat through, stirring until thickened.
4 drain meatballs and transfer to serving plate. garnish with chives and serve with sauce and rice.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
2 teaspoons vegetable oil
2 teaspoons garlic, minced
1 cup onion, chopped
1 cup carrot, chopped
1 (19 ounce) can black beans, rinsed and drained
3 cups chicken stock
3/4 teaspoon ground cumin
1/4 cup fresh parsley, chopped
Recipe
1 in a large skillet, heat oil over medium-high heat.
2 add garlic, onions and carrots; cook for 4-5 minutes or until onions are softened.
3 stir in beans, chicken stock and cumin; bring to a boil. reduce heat to medium-low and simmer, covered, for about 20-25 minutes or until the carrots are soft.
4 in a food processor or blender (i use my hand mixer), puree soup in batches until smooth.
1 par-boil the carrots in boiling water for about 3 -5 minutes.
2 preheat the electric tagine or crock pot to high.
3 heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. tip them into the crock pot.
4 add the chopped garlic & par-boiled carrots to the onions in the crock pot.
5 make up 1/2 pint of stock with a beef stock cube. add the honey to the the stock & all the dried spices. tip the honey & spiced stock into the crock pot & mix well. add the cinnamon stick.
6 add the tinned tomatoes, dates & prunes to the crock pot - mix well.
7 heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. as you finish browning them, add the beef to the crock pot.
8 when you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper.
9 cook on high for between 6 & 10 hours depending on your crock pot's wattage & settings.
10 serve the beef tagine with fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds. it also works well with rice too.
11 p.s. watch out for the cinnamon stick! we sometimes award the lucky winner of the cinnamon stick with an extra glass of wine!
12 p.p.s. you can use dates & prunes which have not been pitted, they do tend to hold their shape better too, just warn your guests that they must look out for the stones!
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 6
2 cups broccoli florets
1 1/2 cups carrots, sliced
1 cup mayonnaise
1 cup cheddar cheese, shredded
4 drops tabasco sauce
1 1/2 cups zucchini, sliced
1 cup celery, sliced
1/2 cup green pepper, diced
1/2 cup onion, chopped
1 tablespoon fresh parsley, minced
1 tablespoon fresh basil, minced
3 tablespoons butter or 3 tablespoons margarine
12 squares saltine crackers, crushed
1/3 cup parmesan cheese, grated
Recipe
1 steam broccoli and carrots in a steamer or a large saucepan with a steamer insert, until crisp-tender. drain and set aside.
2 in a large bowl, mix together mayonnaise, cheddar cheese, tabasco sauce and green pepper. add broccoli and carrots and remaining vegetables. mix in parsley and basil, stirring gently to mix. spoon into a greased 2 quart baking dish.
3 melt butter in a small saucepan. add crushed crackers and stir until browned. remove from heat and stir in parmesan cheese. sprinkle over vegetables and bake, uncovered at 350° f for 30-40 minutes.
