Cube Steak In Gravy (slow Cooker)

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.

Fantastic Lentil Soup

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

Ingredients

• Servings: 6
• 3 medium onions, chopped
• 3 carrots, coarsely chopped
• 3/4 teaspoon marjoram
• 3/4 teaspoon thyme
• 2 tablespoons vegetable oil
• 1 (28 ounce) can tomatoes, coarsely chopped and with juice
• 3 1/2 cups beef broth
• 3 1/2 cups water
• 1 1/2 cups dried lentils
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup wine
• 2 tablespoons parsley
• 1 cup cheddar cheese, grated,optional

Recipe

• 1 in large saucepan, saute onions, carrots, marjoram and thyme in the oil for 5 minutes, stirring frequently.
• 2 add tomatoes, broth, water and lentils.
• 3 bring to a boil, reduce heat and simmer, covered, for 1 hour or until lentils are tender.
• 4 stir in salt, black pepper, wine, and parsley.
• 5 simmer for a few additional minutes.
• 6 sprinkle with cheese.

How To Make The Most Delicious Turkey Ever - By Elise Bauer

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.

How To Get Kids To Eat Their Veggies Spaghetti Sauce

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

Ingredients

• Servings: 6
• 1 (26 ounce) can spaghetti sauce (i use del monte garlic and herb, or four cheese)
• 1 (8 ounce) can tomato sauce
• 2 medium zucchini, chopped fine
• 1/2 cup sweet corn
• 1 red pepper, chopped fine (i use 1/2 red, 1/2 green)
• 1 carrot, grated
• 1 large onion, chopped fine
• 2 stalks celery, chopped fine
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 -2 tablespoon brown sugar
• 1 teaspoon basil
• 1 teaspoon oregano
• 1/2 lb ground beef or 1/2 lb ground chicken, browned (optional)
• salt and pepper
• 6 ounces boxes spaghetti noodles or 6 ounces boxes angel hair pasta or 6 ounces boxes penne pasta
• 1 -2 cup water

Recipe

• 1 in a large saucepan,saute vegetables (except corn) and garlic for 5-7 minutes in olive oil.
• 2 add spaghetti sauce, tomato sauce,corn, sugar, basil, oregano and 1 cup water.
• 3 if using meat,brown and add now.
• 4 bring to a boil, then turn down heat to low, cover and simmer for 1 to 1 1/2 hours.
• 5 stir occasionally, adding water if it gets too thick.
• 6 add salt and pepper to taste.
• 7 when nearly done, cook pasta as directed on package, drain, and serve with sauce.
• 8 you may add any other vegs.
• 9 you like.
• 10 serve with garlic bread and a nice salad.
• 11 enjoy!

Jackleen's Velvet Carrots

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

Ingredients

• Servings: 4
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1 lb raw baby carrots, cooked (you may also use 3 1/2 cups frozen baby carrots thawed & cooked)
• 3/4 cup orange juice
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon
• fresh parsley, finely chopped,garnish

Recipe

• 1 cook your carrots until very tender either by boiling in water or in a steamer or in the microwave.
• 2 place just 1/2 cup of the cooked carrots into a blender and set aside the remaining carrots.
• 3 add the melted butter, orange juice, vanilla, and cinnamon to the blender.
• 4 place cover on blender and blend on medium until smooth.
• 5 pour into medium saucepan and add remaining cooked carrots (the ones you left whole).
• 6 heat until warmed through over medium-low heat.
• 7 sprinkle with parsley before serving.

Hawaiian Rice

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

• Servings: 2
• 3/4 cup cooked chicken, diced
• 1 egg
• 2 cups cooked rice, cold
• 2 green onions, diced
• 1/4 cup carrot, finely diced
• 1/4 cup pineapple, drained and diced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• pepper

Recipe

• 1 heat oil, and add the chicken, rice, onions, carrots, soy sauce and sesame oil.
• 2 stir-fry until hot (about 2 minutes).
• 3 add the egg and continue stirring while cooking adding pepper to taste.
• 4 add pineapple to warm rice and serve.
• 5 note: always use cold cooked rice for stir fry, it's the secret.

Easy Vegetable Curry

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

Ingredients

• Servings: 2
• 1/4 cup chopped onion
• 1 clove garlic, minced or pressed
• 1 1/2 cups cauliflower florets
• 1/2 cup carrot, peeled and sliced
• 1 cup potato, peeled,cut into 1/2 inch cubes
• 3/4 cup vegetable broth
• 3/8 teaspoon ground turmeric
• 1/8 teaspoon dry mustard
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground cumin
• 1/2 tablespoon flour
• 1 tablespoon cold water
• 1/4 cup tomato juice
• 1 tablespoon finely chopped fresh parsley or 1 teaspoon dried parsley
• 1 tablespoon lemon juice
• salt and pepper, to taste
• cayenne pepper, to taste,if desired

Recipe

• 1 saute onion and garlic 3-4 minutes over medium heat in saucepan sprayed with cooking spray.
• 2 add cauliflower, potato, carrots, broth and spices.
• 3 heat to boiling.
• 4 reduce heat.
• 5 simmer, covered, for 10-15 minutes, or until vegetables are tender.
• 6 mix flour and water.
• 7 stir into boiling vegetable mixture.
• 8 cook, stirring, until thickened.
• 9 stir in tomato juice, parsley, and lemon juice.
• 10 simmer 2-3 minutes longer.
• 11 season to taste with salt, pepper, and cayenne pepper.
• 12 serve over rice.
• 13 if you wish to have more protein, you could add some cooked (or canned) chickpeas, or for the carnivores some cubed chicken breast.

Cucumber & Carrot Salad

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

Ingredients

• 5 1/2 cups cucumbers, thinly sliced
• 1/2 teaspoon seasoning salt
• 1/2 cup carrot, grated
• 1/4 cup rice wine vinegar
• 2 teaspoons sesame oil
• 2 teaspoons sugar
• 1/8 teaspoon red pepper flakes, crushed

Recipe

• 1 combine cucumbers and salt in large mixing bowl. toss to coat. let stand at room temperature 15 minutes.
• 2 rinse salt off of cucumbers and return to bowl. add carrot.
• 3 in a small bowl mix together remaining ingredients.
• 4 pour over cucumber mixture and toss well to coat.
• 5 cover and refrigerate at least four hours.

Gingery Carrots

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

Ingredients

• Servings: 4
• 6 large carrots, peeled and sliced into 1-inch pieces (or use baby carrots)
• 1 cup ginger ale
• 2 tablespoons butter or 2 tablespoons margarine
• 2 teaspoons light molasses
• 1 garlic clove, peeled and minced
• parsley
• salt and pepper, to taste

Recipe

• 1 cook carrots just until tender-crisp in covered saucepan with ginger ale, butter, molasses and garlic.
• 2 sprinkle with parsley, salt and pepper before serving.

Chili Con Carrot

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/2 cup carrot, diced
• 2 cups sour cream
• 1/2 cup yellow onion, diced
• 1 teaspoon cumin, ground
• 1 tablespoon dijon mustard
• 1 tablespoon chili powder
• 2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley, crushed

Recipe

• 1 combine all of the ingredients, blending thoroughly.
• 2 cover and chill.
• 3 suggested dippers: brussels sprouts, salami,.
• 4 cocktail rye bread.

Easy Vegetable Lasagna

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• 1 (28 ounce) jar spaghetti sauce
• 8 uncooked whole wheat lasagna noodles
• 1 (15 ounce) container low-fat ricotta cheese
• 2 cups chopped raw vegetables (i suggest squash, brocolli, onion, carrot, cauliflower, spinach etc.)
• 1 (8 ounce) package low fat mozzarella cheese

Recipe

• 1 preheat oven to 375 and prepare 9x9 baking dish.
• 2 pour 1/3 jar of sauce into bottom of pan.
• 3 lay 4 lasagna noodles on top of sauce.
• 4 pour 1/3 sauce on top of noodles.
• 5 cover noodles with the ricotta cheese, vegetables, and 1/2 the mozerella.
• 6 lay 4 remaining noodles on top.
• 7 pour on final 1/3 sauce.
• 8 cover with aluminum foil and bake for 1 hour.
• 9 uncover and sprinkle with remaining mozarella cheese.
• 10 put back in oven uncovered and bake until cheese is melted and browning.
• 11 allow to sit for 5-10 minuted before serving.

Beer Braised Bratwurst With Sauerkraut

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

Ingredients

• Servings: 4
• 12 ounces beer
• 1 cup chicken broth
• 8 bratwursts
• 5 bacon, slices chopped
• 2 onions, sliced
• 1 lb sauerkraut, drained
• 1 tablespoon caraway seed (optional)
• 2 carrots, shredded
• 2 granny smith apples, cut into matchsticks

Recipe

• 1 in a saucepan, simmer bratwurst in beer and chicken broth for about 10 minutes; reserve both liquid and sausages, separately.
• 2 meanwhile, in a large skillet, cook bacon over medium heat for 6 minutes; transfer bacon pieces to a plate.
• 3 add onions to bacon drippings and cook until softened, about 5 minutes.
• 4 add reserved liquid from bratwurst and cook, over medium high heat, until mostly evaporated, about 8 minutes.
• 5 add the sauerkraut, carrots, bacon, and bratwurst, cover and heat through; stir in apples and serve.

Beer Braised Lamb Roast

Total Time: 49 mins Preparation Time: 45 mins Cook Time: 4 mins

Ingredients

• Servings: 6
• 1 (4 lb) lamb butt, trimmed
• salt
• fresh ground black pepper
• 2 tablespoons canola oil
• 2 yellow onions, thinly sliced
• 1 carrot, chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 3 tablespoons all-purpose flour
• 1 (12 ounce) bottle dark beer or 1 (12 ounce) bottle ale
• 1/2 cup apple cider
• 1 cup chicken broth
• 1 tablespoon apple cider vinegar
• 5 -6 sprigs fresh thyme

Recipe

• 1 season the lamb generously with salt and pepper.
• 2 in a large heavy pot, heat the oil over med-high heat.
• 3 add the lamb and cook, turning occasionally, until browned on all sides, about 10 minutes; transfer to a plate.
• 4 preheat the oven to 300 degrees.
• 5 pour off all but 1 t fat from the pot.
• 6 add the onions, carrot, and garlic and sauté over med-high heat until softened, about 5 minutes.
• 7 stir in the tomato paste and cook, stirring frequently, until the mixture starts to become dry, about 2 minutes.
• 8 add the flour and cook, stirring constantly, 2 minutes.
• 9 pour in the beer and stir to scrape up any browned bits on the pot bottom.
• 10 cook until the liquid starts to thicken, about 10 minutes.
• 11 stir in the cider, broth, vinegar, and thyme.
• 12 season with salt and pepper and bring to a boil.
• 13 return the lamb to the pot, cover, and cook in the oven for about 3 hours.
• 14 uncover and continue to cook, basting frequently with the braising liquid, until the lamb is tender, about 1 hour longer.
• 15 transfer the lamb to a cutting board and cover loosely with foil.
• 16 skim the excess fat from the surface of the cooking liquid.
• 17 cut the lamb across the grain into thin slices.
• 18 arrange the slices on a platter, spoon the cooking juices over the top and serve.

Easy Vegetable Soup

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

Ingredients

• Servings: 3
• 2 cups vegetable broth
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1 cup shredded coleslaw mix
• 1/2 cup canned corn
• 1 teaspoon thyme
• 1 teaspoon basil
• salt
• pepper

Recipe

• 1 combine all ingredients in pot and bring to a boil.
• 2 once at a boil turn down the heat to medium.
• 3 let simmer for 25 minutes or until the vegetables are cooked through.
• 4 add salt and pepper to taste.

Granny's Sausage Carrots

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.

Easy Vegetable Rice Medley

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.

Granny's Tater Soup

Total Time: 5 hrs 10 mins Preparation Time: 10 mins Cook Time: 5 hrs

Ingredients

• Servings: 10
• 6 potatoes, peeled and chopped (i cut them in pretty small pieces)
• 2 leeks, chopped
• 2 carrots, chopped
• 1 stalk celery, chopped
• 4 vegetable bouillon cubes
• 1 tablespoon parsley flakes
• 5 cups water
• 1 tablespoon salt
• 1/3 cup butter
• chives, chopped to taste
• 1 (12 ounce) can evaporated milk

Recipe

• 1 place all ingredients, except chives and milk, in a 4 quart slow cooker.
• 2 cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.
• 3 stir in milk and chives during last hour of cooking.

Dennis's Stew

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.
• 14 water.

Easy Vegetable/black Bean Soup

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).

Fantastic Egg Salad Pitas!

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 3
• 2/3 cup mayonnaise (can use more)
• 3 tablespoons sweet relish
• 1 teaspoon prepared mustard
• 1/4 teaspoon celery salt
• 1/4 teaspoon paprika
• 7 hard-boiled eggs, coarsely chopped
• salt and pepper
• 1/2 cup grated cheddar cheese
• 1/4 cup onion, finely chopped (can use green onion)
• 1/4 cup finely grated carrot (or to taste squeeze out moisture with hands)
• 3 slices bacon, cooked and crumbled
• 3 pita breads, halved
• sliced tomato
• lettuce leaf

Recipe

• 1 in a bowl combine the first 5 ingredients.
• 2 add in the eggs, cheese, onion, carrots and bacon; mix well to combine.
• 3 season with salt and pepper, and adjust all ingredients to suit taste.
• 4 open the pita half, and place a lettuce leaf and sliced tomato in the bottom of the pita.
• 5 spoon about 1/2 cup mixture into the pita, sitting on the lettuce leaf and tomato.
• 6 delicious!

Four Treasure Chicken Soup

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• 1 (8 ounce) can water chestnuts, sliced, drained
• 1/4 lb chicken breast, ground
• 1/2 cup green onion, chopped
• 2 teaspoons soy sauce
• 1 teaspoon flour
• 1 teaspoon chinese hot mustard
• 1/2 cup carrot, julienned
• 4 (14 ounce) cans chicken broth
• 1 teaspoon garlic powder
• 1/4 cup dry sherry
• 1 (6 ounce) package frozen chinese pea pods

Recipe

• 1 mince half of the water chestnuts and combine with chicken, 2 t.sp onions, soy sauce, mustard and flour.
• 2 reserve remaining water chestnuts and onions.
• 3 in a large saucepan mix broth, sherry and garlic powder; boil.
• 4 drop chicken mixture by teaspoonfuls into broth.
• 5 add carrots and simmer 3 to 4 minute.
• 6 until meatballs are cooked.
• 7 add remaining water chestnuts, green onions and pea pods.
• 8 heat through and serve immediately.
• 9 from: lisa tucker source: http://soar.berkeley.edu/recipes.

Jackie Kennedy's Chicken In Wine

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.

Granny's Stew

Total Time: 2 hrs 40 mins Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 6
• 3 lbs lean stew meat, cubed (i use rump roast)
• 3 tablespoons flour
• 1/4 teaspoon ground ginger
• 1/2 teaspoon celery salt
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 (15 ounce) cans whole tomatoes
• 4 onions, sliced
• 1/2 cup molasses
• 1/3 cup red wine vinegar
• 3/4 carrot, sliced diagonally
• 1/2 cup raisins
• noodles

Recipe

• 1 dredge meat in flour mixture in bowl with first 6 ingredients.
• 2 brown in 3-4 t cooking oil.
• 3 add next 4 ingredients.
• 4 bring to boil--cover and simmer for 1 1/2 hours.
• 5 add carrots, continue cooking another 1/2 hour.
• 6 add raisins, continue cooking another 1/2 hour.
• 7 cook noodles and serve stew over noodles.

Gingersnap Stew

Total Time: 40 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 3 carrots, 3/4 inch pieces
• 3 stalks celery, 1/2 inch pieces
• 1/2 cup onion, chopped
• 2 teaspoons cooking oil
• 8 ounces smoked sausage, cooked
• 1 1/2 cups water
• 7 1/2 ounces kidney beans, drained
• 1 tablespoon chili powder
• 1 tablespoon worcestershire sauce
• 14 1/2 ounces stewed tomatoes
• 6 gingersnaps, crushed

Recipe

• 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.
• 4 serve with pumpernickel bread.

Easy Vegetable Fritters

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

Ingredients

• 4 potatoes (grated)
• 2 carrots (gated)
• 1 zucchini (grated)
• 1/2 onion (grated)
• 2 eggs (lightly beaten)
• 1 teaspoon garlic
• 1 tlbsp fresh herb (eg parsley, dill, rosmary ect, chopped finely)
• 1/2 cup flour
• 1/2 cup milk
• 1 tablespoon oil

Recipe

• 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.

Four-cheese Spinach Lasagna

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

Ingredients

• Servings: 12
• 2 cups chopped fresh broccoli
• 1 1/2 cups julienned carrots
• 1 cup sliced green onion
• 1/2 cup chopped sweet red pepper
• 3 cloves garlic, minced
• 2 teaspoons vegetable oil
• 1/2 cup all-purpose flour
• 3 cups milk
• 1/2 cup grated parmesan cheese, divided
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 1 1/2 cups small curd cottage cheese
• 4 ounces shredded mozzarella cheese
• 1/2 cup shredded swiss cheese
• 12 lasagna noodles, cooked and drained

Recipe

• 1 in a skillet, saute the vegetables and garlic in oil until crisp-tender.
• 2 remove from the heat; set aside.
• 3 in a heavy saucepan, whisk flour and milk until smooth.
• 4 bring to a boil; cook and stir for 2 minutes.
• 5 reduce heat; add 1/4 cup parmesan cheese, salt and pepper.
• 6 cook 1 minute longer or until cheese is melted.
• 7 remove from the heat; stir in spinach.
• 8 set 1 cup aside.
• 9 in a bowl, combine cottage cheese, mozzarella and swiss.
• 10 spread 1/2 cup of spinach mixture into a greased 13 x 9 x 2 inch baking dish.
• 11 layer with 4 noodles, half of the cheese mixture and vegetables and 3/4 cup spinach mixture.
• 12 repeat layers.
• 13 top with remaining noodles, reserved spinach mixture and remaining parmesan cheese.
• 14 cover and bake at 375 for 35 minutes.
• 15 uncover; bake 15 minutes longer or until bubbly.
• 16 let stand 15 minutes before cutting.

Gingery Carrot Soup

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

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 large onion, roughly chopped
• 8 large carrots, peeled and chopped
• 3 cups vegetable stock
• 2 cloves garlic, minced
• 1 1/2 tablespoons fresh ginger, grated
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons grated lemons, rind of
• pickled ginger (optional)

Recipe

• 1 heat oil and butter in a large saucepan.
• 2 add onions and soften for 2-3 minutes.
• 3 add ginger and garlic and continue to saute.
• 4 add carrots and grated lemon peel and cook for an additional 2-3 minutes.
• 5 pour in stock and bring soup to a boil.
• 6 reduce heat and simmer for 20 minutes or until carrots are soft.
• 7 puree the soup in batches in a blender or food processor.
• 8 handle carefully- it will be hot.
• 9 return to the saucepan and stir in lemon juice.
• 10 if soup is thicker than desired, add a small amount to thin.
• 11 serve and garnish with a thin slice of lemon or slivers of pink, pickled ginger.

Easy Vegetarian Fried Rice!!!

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

Ingredients

• Servings: 6
• 4 cups cooked rice
• 1 tablespoon sesame oil (you can use something else)
• 2 carrots, diced
• 1/2 medium yellow sweet onion, chopped
• 1/2 cup sweet corn, canned, frozen or fresh
• 1/4 cup green pepper, diced
• 1/4 cup soy sauce
• 1 -2 tablespoon hoisin sauce (optional)
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground ginger
• 1 teaspoon garlic powder
• 2 eggs (optional)

Recipe

• 1 in a large wok or saute' pan, stir fry the carrots, onion, corn, and green peppers for about 2 minutes.
• 2 add the soy sauce, hoisin sauce, black pepper, ginger, garlic powder, and rice.
• 3 toss to combine.
• 4 make a well in the center of the rice and scramble the eggs.
• 5 toss to combine and remove from heat.
• 6 **you can add chopped chicken, lamb, beef, or even tofu to this recipe for a twist.
• 7 serving suggestions: my recipe for light lemon chicken, beef and brocolli, egg rolls, and sesame chicken.

How To Grill A Whole Perfect Turkey

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.

Hawaiian Rice Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 500 g brown rice, cooked and cooled
• 5 slices lean ham, diced
• 1 cup corn kernel, canned
• 4 stalks celery, chopped
• 6 spring onions, chopped
• 1/2 cup french dressing, oil free
• 3 carrots, grated
• 2 red capsicums, finely diced
• 1/2 cup crushed pineapple, drained
• 1 teaspoon black pepper

Recipe

• 1 combine all ingredients in a large salad bowl.
• 2 refrigerate til chilled.

Easy Vegetable Soup

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.

Granny's Homemade Soup

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

Ingredients

• Servings: 8
• 3 chicken breast halves, with skin and bones
• 1 (28 ounce) can whole tomatoes
• 1 piece celery (washed and sliced)
• 2 carrots (washed and sliced)
• 1 medium sized onion (diced)
• 1 (16 ounce) can tomato sauce (or 1 can tomato soup)
• 1 (15 ounce) can butter beans (drained)
• 1 (15 ounce) can whole corn (drained)
• 3 -4 potatoes (peeled and cut in small blocks)

Recipe

• 1 wash chicken.
• 2 put in large pot and cover above chicken with hot water about 1 inch.
• 3 open tomatoes and drain juice into pot.
• 4 crush tomatoes with hands and add to pot.
• 5 wash celery and carrots, then slice and add to pot.
• 6 bring to a boil and then cover and lower temp to a low boil and cook 1 hour.
• 7 watch to make sure liquid doesn't boil out. if it gets low add a little more water.
• 8 remove chicken, set aside and let cool.
• 9 add potatoes and cook 30 more minutes.
• 10 after potatoes are done, take 3 or 4 chunks and smash them on the side of the pan. this will help to thicken the soup.
• 11 add onion, tomato soup (or sauce), corn and butter beans and cook about 10 minutes.
• 12 pull the chicken off the bone and add to pot.
• 13 salt and pepper to taste now or in your own bowl. i personally think salt is a must in this soup.
• 14 stir and serve.
• 15 delicious!

Gingersnap Pot Roast

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

Ingredients

• Servings: 8
• 3 lbs beef chuck roast
• 1 tablespoon oil
• 1 cup water
• 8 gingersnaps, crumbled
• 2 tablespoons red wine vinegar
• 1 teaspoon beef bouillon, granules
• 1/8 teaspoon red pepper, ground
• 3 medium sweet potatoes, peeled & quartered
• 3 medium carrots or 2 parsnips, cut into 1/2-inch pieces
• 1 bay leaf

Recipe

• 1 trim fat from roast. cut if necessary to fit crock-pot.
• 2 in large skillet brown roast on all sides in hot oil.
• 3 in a small bowl combine water, gingersnaps, vinegar, bouillon, and red pepper.
• 4 in crock-pot, place potatoes, carrots or parsnips, and bay leaf. place meat on top of vegetables.
• 5 pour gingersnap mixture over meat.
• 6 cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.

Easy Vegetarian Soup

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

Ingredients

• Servings: 6
• 2 cans small beans
• 1 -2 clove garlic
• 1 onion
• 3 chopped carrots
• 2 -3 stalks chopped celery
• 1/2 chopped red pepper
• 1 cup frozen corn (optional)
• 1 cup frozen peas (optional)
• 1 can chopped tomato
• 2 cups v8 vegetable juice
• 2 vegetable bouillon cubes (or 1 1/2 c canned)
• 4 -6 cups water
• 1 tablespoon basil
• 1 teaspoon tarragon
• 1 teaspoon rosemary
• salt (optional)

Recipe

• 1 saute garlic, onion, carrots, celery and red pepper until just barely cooked.
• 2 mix with the beans in a large pot.
• 3 add canned tomatoes with juice, v8 juice, vegetable boullion, herbs and water.
• 4 heat to boiling, reduce heat and simmer for 1/2 to 1 hour.
• 5 add frozen vegetables (optional) and bring to another boil.
• 6 simmer 15 minutes.

Deluxe Potato Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 1 1/2 lbs red potatoes, cut into 1/2 inch - 1 inch cubes
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons wine vinegar
• 2 tablespoons whole-grain dijon mustard (see note)
• 6 -8 blanched asparagus spears, thinly sliced (see note)
• 1 small carrot, grated
• 3 large hard-boiled eggs, cut into cubes
• 2 green onions, sliced
• salt & freshly ground black pepper

Recipe

• 1 gently boil the potatoes until just tender. drain well and cool to room temperature.
• 2 place the mayonnaise, sour cream, vinegar and mustard in large salad bowl and whisk to combine.
• 3 add the potatoes and remaining ingredients and toss to combine.
• 4 cover and refrigerate salad until ready to serve.
• 5 note: coarser whole-grain dijon mustard is sold at most supermarkets alongside the regular smooth dijon mustard.
• 6 note: to blanch the asparagus, cook in boiling water for one minute. drain well, cool with ice-cold water, and then drain well again.

Ma Blick's Chicken Soup

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

Ingredients

• Servings: 6
• 3 1/2 lbs whole chickens, cut up and skinned
• 8 cups water
• 2 onions, chopped
• 2 cups celery, chopped
• 2 cups carrots, chopped
• 3 chicken bouillon cubes
• 2 teaspoons salt
• 1/2 teaspoon seasoning salt
• 1 teaspoon curry powder
• 2 teaspoons worcestershire sauce
• 1 -2 cup noodles (i use corkscrew for fun!)

Recipe

• 1 put all ingredients except the noodles into a large pot; bring to a boil then reduce heat a simmer for 1 hour.
• 2 remove chicken; let broth simmer another hour or two.
• 3 take chicken off bones and return chicken to pot.
• 4 add noodles and cook until noodles are done (see noodle package for expected time).

Homemade Navy Bean Soup

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 2 cups navy beans, soaked overnight
• 2 smoked lamb hocks or 1 ham bone
• 1 small diced onion
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 2 tablespoons sugar
• 2 cups sliced carrots
• 1 cup diced celery
• 1 cup diced potato
• enough water, to cover all ingredients in the pan

Recipe

• 1 cook lamb hocks or ham bone and the onion for one hour in enough water to cover the bones.
• 2 add beans, salt, pepper and sugar and more water to keep all ingredients covered.
• 3 cook 1 hour or till beans are soft.
• 4 add carrots and celery, cook for 30 minutes.
• 5 add potatoes and cook 30 more minutes.
• 6 season with more salt and pepper if desired.

Fruit N Nut Muffins

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.

Mabon Harvest Morning Muffins

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

Ingredients

• 3 eggs
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 1 cup grated apple
• 1 cup grated carrot
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

Recipe

• 1 preheat the oven to 375 degrees.
• 2 lightly grease a 12-muffin tin or line it with paper liners.
• 3 set aside.
• 4 in the bowl of an electric mixer, blend the eggs, sugar and oil until well combined. stir in the grated apples and carrots.
• 5 in a separate bowl, sift the flours, baking powder, salt and cinnamon. blend the dry ingredients with the apple mixture until just combined.
• 6 spoon the batter into the muffin tins and bake for 25 minutes.

(my Own Lazy Day Recipe) Chicken Noodle Soup

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

Ingredients

• 2 boneless skinless chicken breasts
• 1 carrot
• 4 cups water
• 1 (14 ounce) can fat free chicken broth
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (12 ounce) package dry fettuccine, broken up in 2-inch pieces

Recipe

• 1 grate carrot and cook with chicken in chicken broth and 4 cups water.
• 2 cook chicken about 10 minutes then add noodles and cook till done.
• 3 add cream of chicken soup and cook about 5 minutes longer.
• 4 mmm mmm good.

Fantastic Light Peanut Butter Dip-spread For Fruit And Vegetabl

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• Servings: 1
• 1 tablespoon peanut butter
• 1 tablespoon fat free cream cheese
• 1 tablespoon cool whip or 1 tablespoon cool whip lite or 1 tablespoon cool whip free
• 1 tablespoon splenda sugar substitute

Recipe

• 1 mix together all ingredients until smooth.
• 2 serve with sliced apples, carrots, celery, bananas etc.
• 3 start with 1 t. and adjust to your taste. i use 1 tbsp splenda when serving with tart apples, less with sweet.
• 4 my favorite is with tart apples, the flavor contrast is what makes it so good.

Jacqueline's Zucchini Muffins

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

Ingredients

• 1 1/8 cups oil
• 3 cups sugar
• 2 teaspoons vanilla
• 3 eggs
• 4 1/8 cups all-purpose flour
• 1/2 tablespoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 4 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon allspice
• 4 2/3 cups shredded zucchini or 4 2/3 cups carrots
• 1 1/4 cups walnuts, broken in small pieces

Recipe

• 1 cream together oil and sugar.
• 2 slowly beat in vanilla and eggs.
• 3 in a speparate bowl, sift together the dry ingredients.
• 4 add to the oil-sugar mixture, stirring to combine.
• 5 add zucchini (or carrots) and walnuts.
• 6 pour into greased oversixzed muffin tins. bake in preheated oven at 350 degrees for 25 to 30 minutes.

Fantastic Chicken & Dumplings

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 4
• 1 (3 lb) whole chickens
• salt & freshly ground black pepper
• 4 ounces unsalted butter, softened
• 1 lemon, halved and juiced, halves reserved
• 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.

Chicken Fajitas - Minus The Tortillas - W30

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.

Fantastic 3-layer Carrot Cake

Canine Cuisine

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

Ingredients

• 1 lb ground turkey
• 1 teaspoon rosemary
• 1 egg, scrambled
• 1/2 cup baby carrots
• 1/2 cup green beans
• 1/2 cup broccoli
• 1 cup cooked brown rice
• 1/4 cup corn
• 1/4 cup baby peas

Recipe

• 1 in a skillet brown the meat. when almost done, add the scrambled egg and rosemary and cook with the meat. drain if needed.
• 2 put in food proccessor and process a few pulses.
• 3 put meat in large bowl and set aside.
• 4 steam your veggies in steamer bags, it's alot easier.
• 5 after steaming all the vegs i pulse each in the proccessor just enough to make the pieces smaller.
• 6 the peas i add without putting through the proccessor. and also the brown rice i add without proccessing.
• 7 i add each to the meat as i get through pulsing them.
• 8 mix well and pack in small glad or hefty containers. it freezes well.
• 9 defrost and heat for meal. meal should be warm like for a small child.

Beer Butt Chicken

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.

Jacques Pepin's Clear Vegetable Stock

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

Ingredients

• 1/2 cup dried porcini mushrooms
• 2 medium onions, thinly sliced
• 4 medium carrots, chopped
• 1 medium leek, cleaned thoroughly and thinly sliced
• 3 celery ribs, sliced thin
• 6 cloves garlic, sliced
• 1 tablespoon dried thyme
• 1 tablespoon dried savory
• 1 tablespoon dried marjoram
• 1 tablespoon dried oregano
• 1 tablespoon dried fennel seed (optional)
• 1 teaspoon dried sage (optional)
• 1 teaspoon rosemary (optional)
• 1 teaspoon lavender (optional)

Recipe

• 1 place all ingredients, along with ingredients for herbes de provence, and 10 cups of water into a stockpot or heavy kettle.
• 2 bring mixture to a boil; reduce heat and simmer for 1 hour; strain.

Bucks County Beef Stew

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.

Jacques Pepin Family-style Shrimp

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 1 lb shrimp, unshelled
• 1 cup onion, coarsely chopped
• 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.

Granny's Broth (cawl Mam-gu) Welsh

Ingredients

• Servings: 4
• 2 lbs best end of neck welsh lamb
• 2 large leeks
• 1 small swede (turnip)
• 1 ounce parsley
• 1/2 lb carrot
• 1/2 ounce flour
• 1 lb potato
• salt and pepper

Recipe

• 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.

Granny's Pot Roast

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

Ingredients

• Servings: 6
• 3 lbs rump roast, cut into big chunks
• 3/4 cup flour
• 4 teaspoons bacon grease (or oil)
• 1 envelope onion soup mix
• 8 cups water
• 4 carrots, sliced thick
• 6 potatoes, peeled and quartered
• 1 cup frozen peas

Recipe

• 1 roll the meat in flour and brown in bacon grease in a dutch oven.
• 2 add onion soup mix and water.
• 3 bring to a boil.
• 4 reduce heat and simmer for 3 hours.
• 5 add carrots and potatoes and cook until done (about 30 minutes).
• 6 add peas and heat through.

Easy Vegetable Pizza

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

Ingredients

• Servings: 5
• 1 loaf frozen bread dough or 1 loaf pizza dough
• 1 package room temperature cream cheese
• 1/2 cup mayonnaise
• 2 teaspoons ranch dressing mix
• assorted raw vegetables (mayonnaise carrots, cauliflower, broccoli, red/green/yellow peppers, etc.)

Recipe

• 1 first let the dough defrost if you have not already.
• 2 spread defrosted dough onto a greased cookie sheet; cook following instructions on the package.
• 3 put the cooked crust into the fridge to cool completely.
• 4 chop vegetables into small pieces (set aside).
• 5 in a small bowl mix together the cream cheese, mayonnaise and dressing powder.
• 6 spread on the cream mixture evenly over the cooled crust.
• 7 sprinkle on vegetables and place in fridge for 1 hour.
• 8 cut into desired sized pieces and serve.

Chili Chicken And Sweetcorn Meatballs

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.

Fantastic Black Bean Soup

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.
• 5 sprinkle with parsley before serving.

Fanny Farmer's Old Fashioned Beef Stew

Total Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6-7
• 2 lbs stew meat
• 1/2 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 4 tablespoons shortening
• 2 cups boiling water
• 2 cups fresh beef stock
• 1 tablespoon lemon juice
• 1 tablespoon worcestershire sauce
• 1 teaspoon sugar
• 1 large yellow onion, sliced
• 2 bay leaves
• 1/4 teaspoon allspice
• 12 small carrots, trimmed and peeled

Fragrant Moroccan Beef, Date, Honey And Prune Tagine - Crock Pot

Total Time: 53 mins Preparation Time: 45 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 3 lbs organic beef, trimmed of fat & cubed
• 1 tablespoon olive oil
• 1 lb onion, peeled & quartered
• 4 -6 garlic cloves, peeled & chopped finely
• 1 lb carrot, peeled & cut into chunks
• 9 ounces canned tomatoes
• 4 ounces dates, pitted but kept whole
• 6 ounces prunes, pitted but kept whole
• 2 tablespoons honey
• 1/2 pint beef stock
• 1 cinnamon stick
• 6 teaspoons ras el hanout spice mix (or 2 teaspoons cumin powder, 2 teaspoons coriander powder, 1 teaspoon ginger and 1 teaspoon turmeric)
• salt & pepper
• 2 ounces toasted sliced almonds
• 2 tablespoons fresh coriander, chopped

Recipe

• 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!

Hawaiian Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 8
• 1 (8 ounce) can pineapple slices, drained
• 8 slices smoked ham or 8 slices cooked ham
• 1 small pickle, diced
• 1 tart apple, diced
• 2 cold cooked potatoes, diced
• 1 cooked carrot, then diced
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 dash salt
• 1 dash black pepper
• 1 tablespoon lemon juice
• lettuce, garnish

Recipe

• 1 for hawaiian salad, cut pickle, sliced pineapple, apple, potatoes and carrot into small cubes.
• 2 combine sour cream and mayonnaise.
• 3 season to taste with salt, pepper and lemon juice.
• 4 add pickle, sliced pineapple, apple, potatoes, carrots and to mayonnaise mixture.
• 5 place a generous spoonful of salad on each ham slice.
• 6 roll up.
• 7 place on a lettuce lined serving dish.

Fantastic Vegetable Casserole

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.

Fragrant Bulgur Pilaf (moosewood)

Total Time: 47 mins Preparation Time: 20 mins Cook Time: 27 mins

Ingredients

• Servings: 6
• 3/4 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced bell pepper (red or green)
• 2 tablespoons olive oil
• 1 1/2 cups bulgur
• 3 cups vegetable stock or 3 cups water
• 1/4 cup toasted ground nuts
• 1/4 cup fresh parsley
• 1/4 cup chopped fresh basil or 1 tablespoon dried basil
• 3 tablespoons chopped fresh spearmint or 1 1/2 tablespoons dried spearmint
• 2 tablespoons chopped fresh lovage or 2 tablespoons celery leaves
• 1 teaspoon soy sauce
• 1/4 teaspoon salt
• fresh ground black pepper (to taste)
• 1 cup crumbled feta cheese (optional)

Recipe

• 1 preheat oven to 300 degrees.
• 2 in an ovenproof skillet large enough to contain all the ingredients, saute the onion, carrot, and pepper in the oil.
• 3 when the onion and carrot have just softened, add the bulgur and saute for a minute or two, stirring constantly to prevent scorching.
• 4 add all of the rest of the ingredients and bring to a boil.
• 5 cover and bake for 20 minutes until all the liquid is absorbed.
• 6 served topped with crumbled feta cheese, if desired.