“Dress up your ordinary pork and beans to an extraordinary dish with this delectable recipe! Surely you will enjoy!”
INGREDIENTS
2 (15 ounce) cans baked beans with pork
1/2 cup packed brown sugar
1/2 onion, chopped
1/2 cup ketchup
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
salt and pepper to taste
2 slices bacon
DIRECTIONS
* Preheat oven to 350 degrees F (175 degrees C).
* Combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste in a 9×9 inch baking dish.
* Top with the bacon slices.
* Bake at 350 degrees F (175 degrees C) for 1 hour, or until sauce is thickened and bacon is cooked.
“Dress up your ordinary pork and beans to an extraordinary dish with this delectable recipe! Surely you will enjoy!”
INGREDIENTS
2 (15 ounce) cans baked beans with pork
1/2 cup packed brown sugar
1/2 onion, chopped
1/2 cup ketchup
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
salt and pepper to taste
2 slices bacon
DIRECTIONS
* Preheat oven to 350 degrees F (175 degrees C).
* Combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste in a 9×9 inch baking dish.
* Top with the bacon slices.
* Bake at 350 degrees F (175 degrees C) for 1 hour, or until sauce is thickened and bacon is cooked.
INGREDIENTS
2 (15 ounce) cans baked beans with pork
1/2 cup packed brown sugar
1/2 onion, chopped
1/2 cup ketchup
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon red wine vinegar
salt and pepper to taste
2 slices bacon
DIRECTIONS
* Preheat oven to 350 degrees F (175 degrees C).
* Combine the pork and beans, brown sugar, onion, ketchup, mustard, Worcestershire sauce and vinegar and season with salt and pepper to taste in a 9×9 inch baking dish.
* Top with the bacon slices.
* Bake at 350 degrees F (175 degrees C) for 1 hour, or until sauce is thickened and bacon is cooked.
“You’ll ask for more with this unique recipe! Enjoy!”
INGREDIENTS
1 (28 ounce) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)
DIRECTIONS
* Preheat the oven to 350 degrees F (175 degrees C).
* Combine the baked beans, onion, bell pepper, and sausage in a Dutch oven.
* Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt.
* Add a dash of cayenne if desired.
* Cover and bake for one hour in the preheated oven.
INGREDIENTS
1 (28 ounce) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tablespoons chili powder
3 tablespoons Worcestershire sauce
4 tablespoons vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 teaspoon garlic powder
salt to taste
1 dash cayenne pepper (optional)
DIRECTIONS
* Preheat the oven to 350 degrees F (175 degrees C).
* Combine the baked beans, onion, bell pepper, and sausage in a Dutch oven.
* Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt.
* Add a dash of cayenne if desired.
* Cover and bake for one hour in the preheated oven.
“It’s very nutritious snack – low calorie that you cannot stop eating once you’ve tasted it!”
INGREDIENTS
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
DIRECTIONS
* Preheat an oven to 350 degrees F (175 degrees C).
* Line a non insulated cookie sheet with parchment paper.
* Carefully remove the leaves from the thick stems and tear into bite size pieces.
* Wash and thoroughly dry kale with a salad spinner.
* Drizzle kale with olive oil and sprinkle with seasoning salt.
* Bake until the edges brown but are not burnt for 10 to 15 minutes.
INGREDIENTS
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
DIRECTIONS
* Preheat an oven to 350 degrees F (175 degrees C).
* Line a non insulated cookie sheet with parchment paper.
* Carefully remove the leaves from the thick stems and tear into bite size pieces.
* Wash and thoroughly dry kale with a salad spinner.
* Drizzle kale with olive oil and sprinkle with seasoning salt.
* Bake until the edges brown but are not burnt for 10 to 15 minutes.
“This is a well appreciated dish with its delectable taste and flavor! Surely you will enjoy this too!”
INGREDIENTS
1 pound thick cut bacon
1 pound lean ground beef
1/2 pound sage pork sausage
1 clove garlic, crushed
1 large onion, cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup real maple syrup
1 cup ketchup
1/4 cup prepared yellow mustard
1/2 cup chipotle sauce
1 (16 ounce) can baked beans
1 (16 ounce) can kidney beans
1 (16 ounce) can black beans
1 (16 ounce) can pinto beans
1 (16 ounce) can great Northern beans
1 (16 ounce) can cannellini beans
1 tablespoon chili powder
salt to taste
DIRECTIONS
* Place bacon in a Dutch oven over medium-high heat and cook until evenly brown; drain, crumble and set aside.
* Place beef, sausage and garlic in Dutch oven and cook over medium-high heat until well done. Drain grease.
* Mix in onion and cook until tender.
* Stir in brown sugar, syrup, ketchup, mustard and chipotle sauce.
* Reduce heat to medium-low.
* Bring to a boil and cook for 20 minutes, stirring often.
* Mix bacon, baked beans, kidney beans, black beans, pinto beans, great Northern beans and cannellini beans into Dutch oven; continue cooking for 20 minutes.
* Preheat oven to 350 degrees F (175 degrees C).
* Line a baking sheet with aluminum foil. Season beans with chili powder and salt.
* Place Dutch oven on prepared baking sheet on lowest rack of preheated oven.
* Bake for 30 minutes.
* Let stand for 10 minutes before serving.
INGREDIENTS
1 pound thick cut bacon
1 pound lean ground beef
1/2 pound sage pork sausage
1 clove garlic, crushed
1 large onion, cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup real maple syrup
1 cup ketchup
1/4 cup prepared yellow mustard
1/2 cup chipotle sauce
1 (16 ounce) can baked beans
1 (16 ounce) can kidney beans
1 (16 ounce) can black beans
1 (16 ounce) can pinto beans
1 (16 ounce) can great Northern beans
1 (16 ounce) can cannellini beans
1 tablespoon chili powder
salt to taste
DIRECTIONS
* Place bacon in a Dutch oven over medium-high heat and cook until evenly brown; drain, crumble and set aside.
* Place beef, sausage and garlic in Dutch oven and cook over medium-high heat until well done. Drain grease.
* Mix in onion and cook until tender.
* Stir in brown sugar, syrup, ketchup, mustard and chipotle sauce.
* Reduce heat to medium-low.
* Bring to a boil and cook for 20 minutes, stirring often.
* Mix bacon, baked beans, kidney beans, black beans, pinto beans, great Northern beans and cannellini beans into Dutch oven; continue cooking for 20 minutes.
* Preheat oven to 350 degrees F (175 degrees C).
* Line a baking sheet with aluminum foil. Season beans with chili powder and salt.
* Place Dutch oven on prepared baking sheet on lowest rack of preheated oven.
* Bake for 30 minutes.
* Let stand for 10 minutes before serving.
“This delectable recipe has a taste that distinctly hints the flavors of the East even it is not an original Asian cuisine! Surely its twist will satisfy your appetite!”
INGREDIENTS
1 tablespoon sesame oil
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1 pound ground beef
1 green onion, chopped
1 (5 ounce) can water chestnuts, drained and diced
1 tablespoon peanut oil
DIRECTIONS
* Knead all the ingredients together in a bowl until evenly combined; form into four patties.
* Heat the peanut oil in a skillet over medium-high heat.
* Cook in the skillet until the burgers are cooked to your desired degree of doneness for about 5 minutes per side for well done.
* Insert an instant-read thermometer into the center that should read 160 degrees F (70 degrees C).
INGREDIENTS
1 tablespoon sesame oil
1 tablespoon soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
1 pound ground beef
1 green onion, chopped
1 (5 ounce) can water chestnuts, drained and diced
1 tablespoon peanut oil
DIRECTIONS
* Knead all the ingredients together in a bowl until evenly combined; form into four patties.
* Heat the peanut oil in a skillet over medium-high heat.
* Cook in the skillet until the burgers are cooked to your desired degree of doneness for about 5 minutes per side for well done.
* Insert an instant-read thermometer into the center that should read 160 degrees F (70 degrees C).
“Just enjoy this Asian fusion of flavor which gives an amazing dish!”
INGREDIENTS
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas
DIRECTIONS
* Combine the soy sauce, rice wine, brown sugar and cornstarch in a small bowl; set aside.
* Heat oil in a wok or skillet over medium high heat.
* Stir-fry ginger and garlic for 30 seconds.
* Add the steak and stir-fry for 2 minutes or until evenly browned.
* Add the snow peas and stir-fry for an additional 3 minutes.
* Add the soy sauce mixture; bring to a boil, stirring constantly.
* Lower heat and simmer until the sauce is thick and smooth.
* Serve immediately.
INGREDIENTS
3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas
DIRECTIONS
* Combine the soy sauce, rice wine, brown sugar and cornstarch in a small bowl; set aside.
* Heat oil in a wok or skillet over medium high heat.
* Stir-fry ginger and garlic for 30 seconds.
* Add the steak and stir-fry for 2 minutes or until evenly browned.
* Add the snow peas and stir-fry for an additional 3 minutes.
* Add the soy sauce mixture; bring to a boil, stirring constantly.
* Lower heat and simmer until the sauce is thick and smooth.
* Serve immediately.
“This recipe with bursting of flavor will reinvent your dining habits! Enjoy!”
INGREDIENTS
16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chili pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
DIRECTIONS
* Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
* Brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium in a medium skillet over high heat, if necessary.
* Drain, and set aside to cool.
* Cook the onion in the same pan, stirring frequently.
* Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chili pepper sauce to the onions, and stir.
* Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
* Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center.
* To serve:
o Allow each person to spoon a portion of the meat into a lettuce leaf.
o Wrap the lettuce around the meat like a burrito.
INGREDIENTS
16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chili pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
DIRECTIONS
* Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
* Brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium in a medium skillet over high heat, if necessary.
* Drain, and set aside to cool.
* Cook the onion in the same pan, stirring frequently.
* Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chili pepper sauce to the onions, and stir.
* Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
* Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center.
* To serve:
o Allow each person to spoon a portion of the meat into a lettuce leaf.
o Wrap the lettuce around the meat like a burrito.
“Try something unique with this delectable recipe which has a twist in every bite! Enjoy!”
INGREDIENTS
1/2 cup uncooked elbow macaroni
1 1/2 pounds ground beef
1/2 onion, chopped
1 teaspoon garlic powder
salt and pepper to taste
1 (8 ounce) can tomato sauce
1 cup stewed, diced tomatoes
1 (15 ounce) can whole kernel corn, drained
DIRECTIONS
* Bring a large pot of lightly salted water to a boil.
* Add pasta and cook for 8 to 10 minutes or until al dente; drain.
* Sauté the ground beef for 5 minutes in a large skillet over medium heat.
* Add the onion and sauté for 5 to 10 more minutes.
* Season with garlic powder, salt and pepper to taste.
* Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni.
* Stir well and allow to heat through for about 5 to 7 minutes.
INGREDIENTS
1/2 cup uncooked elbow macaroni
1 1/2 pounds ground beef
1/2 onion, chopped
1 teaspoon garlic powder
salt and pepper to taste
1 (8 ounce) can tomato sauce
1 cup stewed, diced tomatoes
1 (15 ounce) can whole kernel corn, drained
DIRECTIONS
* Bring a large pot of lightly salted water to a boil.
* Add pasta and cook for 8 to 10 minutes or until al dente; drain.
* Sauté the ground beef for 5 minutes in a large skillet over medium heat.
* Add the onion and sauté for 5 to 10 more minutes.
* Season with garlic powder, salt and pepper to taste.
* Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni.
* Stir well and allow to heat through for about 5 to 7 minutes.
“This is simply an amazing dish which gives an appetizing meal!”
INGREDIENTS
1 (4 pound) whole rockfish, dressed
1/4 cup vegetable oil
1 green onion, thinly sliced diagonally
1 (1 inch) piece fresh ginger, peeled and cut into matchstick strips
1/2 cup soy sauce
DIRECTIONS
* Fill a large pot 1/2 full with water and place a bamboo steamer with lid on top of the pot; bring to a rolling boil.
* Scrub the scales off of the fish and rinse with cold water.
* Place the fish onto a small metal plate, belly side down.
* Place into the steamer and cover.
* Cook until the fish is no longer opaque and flakes easily, 10 to 12 minutes.*
* Combine the vegetable oil, green onions, and ginger in a small saucepan while the fish is steaming.
* Cook over medium-high heat until the ginger bubbles.
* Carefully pour the hot oil over the steamed fish.
* Drizzle with soy sauce to serve.
* Note: Try not to take the lid off the pot until it is done steaming; this will ensure a fully-cooked and tender fish.
INGREDIENTS
1 (4 pound) whole rockfish, dressed
1/4 cup vegetable oil
1 green onion, thinly sliced diagonally
1 (1 inch) piece fresh ginger, peeled and cut into matchstick strips
1/2 cup soy sauce
DIRECTIONS
* Fill a large pot 1/2 full with water and place a bamboo steamer with lid on top of the pot; bring to a rolling boil.
* Scrub the scales off of the fish and rinse with cold water.
* Place the fish onto a small metal plate, belly side down.
* Place into the steamer and cover.
* Cook until the fish is no longer opaque and flakes easily, 10 to 12 minutes.*
* Combine the vegetable oil, green onions, and ginger in a small saucepan while the fish is steaming.
* Cook over medium-high heat until the ginger bubbles.
* Carefully pour the hot oil over the steamed fish.
* Drizzle with soy sauce to serve.
* Note: Try not to take the lid off the pot until it is done steaming; this will ensure a fully-cooked and tender fish.
“It’s a scrumptious version of tacos which is very fast and easy to make! Enjoy!”
INGREDIENTS
3 avocados – peeled, pitted, and mashed
1/4 cup onions, diced
1/4 teaspoon garlic salt
12 (6 inch) corn tortillas
1 bunch fresh cilantro leaves, finely chopped
jalapeno pepper sauce, to taste
DIRECTIONS
* Preheat oven to 325 degrees F (165 degrees C).
* Mix avocados, onions, and garlic salt in a medium bowl.
* Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven for 2 to 5 minutes, until heated through.
* Spread tortillas with the avocado mixture.
* Garnish with cilantro and sprinkle with jalapeno pepper sauce.
INGREDIENTS
3 avocados – peeled, pitted, and mashed
1/4 cup onions, diced
1/4 teaspoon garlic salt
12 (6 inch) corn tortillas
1 bunch fresh cilantro leaves, finely chopped
jalapeno pepper sauce, to taste
DIRECTIONS
* Preheat oven to 325 degrees F (165 degrees C).
* Mix avocados, onions, and garlic salt in a medium bowl.
* Arrange corn tortillas in a single layer on a large baking sheet, and place in the preheated oven for 2 to 5 minutes, until heated through.
* Spread tortillas with the avocado mixture.
* Garnish with cilantro and sprinkle with jalapeno pepper sauce.
“This scrumptious chicken recipe has its meaty flavor plus slight sweetness of pineapple wrapped in a boneless chicken!”
INGREDIENTS
1 pound skinless, boneless chicken breast halves
1/2 pound bacon
1 (20 ounce) can pineapple chunks
18 fluid ounces teriyaki sauce
DIRECTIONS
* Cut chicken into bite-size pieces.
* Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck.
* Marinate for 4 hours or longer in teriyaki sauce.
* Preheat oven to 375 degrees F (190 degrees C).
* Place marinated appetizers onto parchment lined baking sheets.
* Bake for 20 minutes, or until chicken is done and bacon golden brown.
* Drain on paper towels.
* Serve hot.
* Option: You could dip them into spicy mustard if desired.
INGREDIENTS
1 pound skinless, boneless chicken breast halves
1/2 pound bacon
1 (20 ounce) can pineapple chunks
18 fluid ounces teriyaki sauce
DIRECTIONS
* Cut chicken into bite-size pieces.
* Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck.
* Marinate for 4 hours or longer in teriyaki sauce.
* Preheat oven to 375 degrees F (190 degrees C).
* Place marinated appetizers onto parchment lined baking sheets.
* Bake for 20 minutes, or until chicken is done and bacon golden brown.
* Drain on paper towels.
* Serve hot.
* Option: You could dip them into spicy mustard if desired.
“This is an easy to know how to make the most sought after delectable recipe that even before no one can ever figure out how they are made!”
INGREDIENTS
1 pound shelled walnuts
1 cup granulated sugar
vegetable oil for frying
salt to taste
DIRECTIONS
* Place walnuts in a medium stock pot.
* Cover with water and boil for 2 minutes.
* Strain, but do not rinse.
* Transfer to a bowl, and toss with sugar while still hot until well coated.
* Heat 3 inches of oil in a large saucepan over medium-high heat.
* When oil appears to shimmer, fry 1 nut to test for heat. *
* Fry 1/3 batch of nuts at a time for 4 to 5 minutes uncovered.
* Toss nuts before each batch, and repeat.
* Transfer each batch to a cookie sheet to cool by using a slotted spoon.
* Season to taste with salt, and break apart when cool.
* Note: *Nut should begin to sizzle immediately.
INGREDIENTS
1 pound shelled walnuts
1 cup granulated sugar
vegetable oil for frying
salt to taste
DIRECTIONS
* Place walnuts in a medium stock pot.
* Cover with water and boil for 2 minutes.
* Strain, but do not rinse.
* Transfer to a bowl, and toss with sugar while still hot until well coated.
* Heat 3 inches of oil in a large saucepan over medium-high heat.
* When oil appears to shimmer, fry 1 nut to test for heat. *
* Fry 1/3 batch of nuts at a time for 4 to 5 minutes uncovered.
* Toss nuts before each batch, and repeat.
* Transfer each batch to a cookie sheet to cool by using a slotted spoon.
* Season to taste with salt, and break apart when cool.
* Note: *Nut should begin to sizzle immediately.
“It’s a healthy substitute recipe to a pizza!”
INGREDIENTS
2 tablespoons olive oil
3 garlic cloves, minced
2 (14.5 ounce) cans petite diced tomatoes
1/4 cup tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
DIRECTIONS
* Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden.
* Add tomatoes, tomato paste, basil and oregano; bring to a simmer.
* Simmer, uncovered, until sauce is thick enough for dipping for 15 to 20 minutes.
* Cool and refrigerate.
INGREDIENTS
2 tablespoons olive oil
3 garlic cloves, minced
2 (14.5 ounce) cans petite diced tomatoes
1/4 cup tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
DIRECTIONS
* Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden.
* Add tomatoes, tomato paste, basil and oregano; bring to a simmer.
* Simmer, uncovered, until sauce is thick enough for dipping for 15 to 20 minutes.
* Cool and refrigerate.
“It’s a healthy substitute recipe to a pizza!”
INGREDIENTS
2 tablespoons olive oil
3 garlic cloves, minced
2 (14.5 ounce) cans petite diced tomatoes
1/4 cup tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
DIRECTIONS
* Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden.
* Add tomatoes, tomato paste, basil and oregano; bring to a simmer.
* Simmer, uncovered, until sauce is thick enough for dipping for 15 to 20 minutes.
* Cool and refrigerate.
INGREDIENTS
2 tablespoons olive oil
3 garlic cloves, minced
2 (14.5 ounce) cans petite diced tomatoes
1/4 cup tomato paste
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
DIRECTIONS
* Heat oil and garlic in a large saucepan or Dutch oven until garlic starts to sizzle and turn golden.
* Add tomatoes, tomato paste, basil and oregano; bring to a simmer.
* Simmer, uncovered, until sauce is thick enough for dipping for 15 to 20 minutes.
* Cool and refrigerate.
“It’s a perfect mushrooms recipe which has a pork hash stuffing within as appetizer or even as a side dish!”
INGREDIENTS
15 large fresh mushrooms, stems removed
1/2 pound ground pork
1/4 slice Chinese salted turnip (chung choi), rinsed and chopped
1 tablespoon soy sauce
3 tablespoons finely chopped canned water chestnuts
1/4 teaspoon salt
1/4 teaspoon white sugar
DIRECTIONS
* Remove stems from mushrooms and discard or save for another use.
* Wipe caps clean with a dry towel.
* Combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed in a bowl.
* Spoon stuffing tightly into mushroom caps.
* Arrange in a steamer basket, stuffing side up, over boiling water.
* Cover, and cook for 30 minutes.
* Serve hot.
* Note: The amount of mushrooms you have on hand can dictate the amount of stuffing that goes with them.
INGREDIENTS
15 large fresh mushrooms, stems removed
1/2 pound ground pork
1/4 slice Chinese salted turnip (chung choi), rinsed and chopped
1 tablespoon soy sauce
3 tablespoons finely chopped canned water chestnuts
1/4 teaspoon salt
1/4 teaspoon white sugar
DIRECTIONS
* Remove stems from mushrooms and discard or save for another use.
* Wipe caps clean with a dry towel.
* Combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed in a bowl.
* Spoon stuffing tightly into mushroom caps.
* Arrange in a steamer basket, stuffing side up, over boiling water.
* Cover, and cook for 30 minutes.
* Serve hot.
* Note: The amount of mushrooms you have on hand can dictate the amount of stuffing that goes with them.
“Any holiday snack that can conveniently make with this delightful recipe is possible! Enjoy!”
INGREDIENTS
1 egg white
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
DIRECTIONS
* Preheat oven to 250 degrees F (120 degrees C).
* Lightly grease a 10×15 inch jellyroll pan.
* Lightly beat the egg white; add water, and beat until frothy but not stiff.
* Add the nuts, and stir until well coated.
* Mix the sugar, salt, and cinnamon, and sprinkle over the nuts.
* Toss to coat, and spread evenly on the prepared pan.
* Bake for 1 hour in the preheated oven, stirring occasionally, until golden.
* Allow to cool, and then store nuts in airtight containers.
INGREDIENTS
1 egg white
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
DIRECTIONS
* Preheat oven to 250 degrees F (120 degrees C).
* Lightly grease a 10×15 inch jellyroll pan.
* Lightly beat the egg white; add water, and beat until frothy but not stiff.
* Add the nuts, and stir until well coated.
* Mix the sugar, salt, and cinnamon, and sprinkle over the nuts.
* Toss to coat, and spread evenly on the prepared pan.
* Bake for 1 hour in the preheated oven, stirring occasionally, until golden.
* Allow to cool, and then store nuts in airtight containers.
“This luscious meatball will surely hit to everyone! They will keep asking for more!”
INGREDIENTS
1 pound lean ground beef
1 egg
2 tablespoons water
1/2 cup bread crumbs
3 tablespoons minced onion
1 (8 ounce) can jellied cranberry sauce
3/4 cup chili sauce
1 tablespoon brown sugar
1 1/2 teaspoons lemon juice
DIRECTIONS
* Preheat oven to 350 degrees F (175 degrees C).
* Mix together the ground beef, egg, water, bread crumbs, and minced onion in a large bowl.
* Roll into small meatballs.
* Bake in preheated oven for 20 to 25 minutes, turning once.
* Blend the cranberry sauce, chili sauce, brown sugar, and lemon juice in a slow cooker or large saucepan over low heat.
* Add meatballs, and simmer for 1 hour before serving.
INGREDIENTS
1 pound lean ground beef
1 egg
2 tablespoons water
1/2 cup bread crumbs
3 tablespoons minced onion
1 (8 ounce) can jellied cranberry sauce
3/4 cup chili sauce
1 tablespoon brown sugar
1 1/2 teaspoons lemon juice
DIRECTIONS
* Preheat oven to 350 degrees F (175 degrees C).
* Mix together the ground beef, egg, water, bread crumbs, and minced onion in a large bowl.
* Roll into small meatballs.
* Bake in preheated oven for 20 to 25 minutes, turning once.
* Blend the cranberry sauce, chili sauce, brown sugar, and lemon juice in a slow cooker or large saucepan over low heat.
* Add meatballs, and simmer for 1 hour before serving.
“This recipe is a delightful treat to everyone! Enjoy!”
INGREDIENTS
1 pound ground beef
2 eggs
1 cup rolled oats
2 tablespoons dried minced onion flakes
9 drops hot pepper sauce
seasoning salt to taste
3/4 cup ketchup
1/2 cup water
1/4 cup vinegar
1/3 cup brown sugar
1 1/2 tablespoons dried minced onion flakes
1 teaspoon mustard powder
4 teaspoons Worcestershire sauce
6 drops hot pepper sauce
DIRECTIONS
* Preheat oven to 325 degrees F (165 degrees C).
* Combine the ground beef, eggs, rolled oats, minced onion flakes, hot pepper sauce and seasoning salt in a large bowl.
* Mix well and form into 1 inch meatballs.
* Place into a 9×13 inch baking dish.
* Bake, uncovered, at 325 degrees F (165 degrees C) for 30 minutes.
* Combine the ketchup, water, vinegar, brown sugar, minced onion flakes, dry mustard, Worcestershire sauce and hot pepper sauce in a separate medium bowl.
* Mix together well and set aside.
* Remove meatballs from oven and pour reserved sauce over them.
* Cover with foil and return to oven.
* Bake, covered, in a preheated oven for 1 hour.
INGREDIENTS
1 pound ground beef
2 eggs
1 cup rolled oats
2 tablespoons dried minced onion flakes
9 drops hot pepper sauce
seasoning salt to taste
3/4 cup ketchup
1/2 cup water
1/4 cup vinegar
1/3 cup brown sugar
1 1/2 tablespoons dried minced onion flakes
1 teaspoon mustard powder
4 teaspoons Worcestershire sauce
6 drops hot pepper sauce
DIRECTIONS
* Preheat oven to 325 degrees F (165 degrees C).
* Combine the ground beef, eggs, rolled oats, minced onion flakes, hot pepper sauce and seasoning salt in a large bowl.
* Mix well and form into 1 inch meatballs.
* Place into a 9×13 inch baking dish.
* Bake, uncovered, at 325 degrees F (165 degrees C) for 30 minutes.
* Combine the ketchup, water, vinegar, brown sugar, minced onion flakes, dry mustard, Worcestershire sauce and hot pepper sauce in a separate medium bowl.
* Mix together well and set aside.
* Remove meatballs from oven and pour reserved sauce over them.
* Cover with foil and return to oven.
* Bake, covered, in a preheated oven for 1 hour.
“This crunchy, delicious bars is inexpensive with an easy to follow directions which surely a hit to everyone!”
INGREDIENTS
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 egg
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)
4 cups fresh blueberries
1/2 cup white sugar
3 teaspoons cornstarch
DIRECTIONS
* Preheat the oven to 375 degrees F (190 degrees C).
* Grease a 9×13 inch pan.
* Stir together 1 cup sugar, 3 cups flour, and baking powder in a medium bowl.
* Mix in salt and cinnamon, if desired.
* Use a fork or pastry cutter to blend in the shortening and egg.*
* Pat half of dough into the prepared pan.
* In another bowl, stir together the sugar and cornstarch.
* Gently mix in the blueberries.
* Sprinkle the blueberry mixture evenly over the crust.
* Crumble remaining dough over the berry layer.
* Bake in preheated oven for 45 minutes, or until top is slightly brown.
* Cool completely before cutting into squares.
* Note: *Dough will be crumbly.
INGREDIENTS
1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup shortening
1 egg
1/4 teaspoon salt (optional)
1 pinch ground cinnamon (optional)
4 cups fresh blueberries
1/2 cup white sugar
3 teaspoons cornstarch
DIRECTIONS
* Preheat the oven to 375 degrees F (190 degrees C).
* Grease a 9×13 inch pan.
* Stir together 1 cup sugar, 3 cups flour, and baking powder in a medium bowl.
* Mix in salt and cinnamon, if desired.
* Use a fork or pastry cutter to blend in the shortening and egg.*
* Pat half of dough into the prepared pan.
* In another bowl, stir together the sugar and cornstarch.
* Gently mix in the blueberries.
* Sprinkle the blueberry mixture evenly over the crust.
* Crumble remaining dough over the berry layer.
* Bake in preheated oven for 45 minutes, or until top is slightly brown.
* Cool completely before cutting into squares.
* Note: *Dough will be crumbly.
“This luscious sauce will surely add a delight to your pancakes, waffles, cheesecake or even on ice creams.”
INGREDIENTS
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon
DIRECTIONS
* Combine the blueberries, 1/4 cup of water, orange juice, and sugar in a saucepan over medium heat.
* Stir gently, and bring to a boil.
* Mix together the cornstarch and 1/4 cup cold water in a cup or small bowl.
* Gently stir the cornstarch mixture into the blueberries so as not to mash the berries.
* Simmer gently until thick enough to coat the back of a metal spoon for 3 to 4 minutes.
* Remove from heat and stir in the almond extract and cinnamon.
* Option: Thin sauce with water if it is too thick for your liking.
INGREDIENTS
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon
DIRECTIONS
* Combine the blueberries, 1/4 cup of water, orange juice, and sugar in a saucepan over medium heat.
* Stir gently, and bring to a boil.
* Mix together the cornstarch and 1/4 cup cold water in a cup or small bowl.
* Gently stir the cornstarch mixture into the blueberries so as not to mash the berries.
* Simmer gently until thick enough to coat the back of a metal spoon for 3 to 4 minutes.
* Remove from heat and stir in the almond extract and cinnamon.
* Option: Thin sauce with water if it is too thick for your liking.
“Do you know any cake which hasn’t needed any frosting or icing? Well, here comes a delightful cake recipe plus an easy to follow directions that even kids can do!”
INGREDIENTS
2 cups raisins
2 cups water
1/2 cup vegetable oil
1 cup cold water
2 cups white sugar
4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
DIRECTIONS
* Boil raisins in 2 cups of water for 15 minutes; remove from heat.
* Add vegetable oil and cold water to the raisins.
* Mix sugar, flour, spices, baking soda, and salt in a large bowl.
* Add the raisin mixture, and stir till just mixed.
* Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven.
INGREDIENTS
2 cups raisins
2 cups water
1/2 cup vegetable oil
1 cup cold water
2 cups white sugar
4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
DIRECTIONS
* Boil raisins in 2 cups of water for 15 minutes; remove from heat.
* Add vegetable oil and cold water to the raisins.
* Mix sugar, flour, spices, baking soda, and salt in a large bowl.
* Add the raisin mixture, and stir till just mixed.
* Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven.
“It’s simply a scrumptious pie!”
INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold water
2/3 cup white sugar
1/2 teaspoon ground cinnamon
3 cups fresh blackberries
DIRECTIONS
* Preheat oven to 425 degrees F (220 degrees C).
* Mix together 2 cups flour and salt in a medium mixing bowl.
* Make a well in the center, pour in the oil and water and stir together.
* Separate the dough into two balls, using 3/4 of the dough for the first ball and 1/4 of the dough for the second.
* Place a sheet of wax paper over the bigger ball of dough, and roll it out; the dough can be crumbly, and the wax paper will help keep the dough in one large piece.
* Line an 8 inch pie pan with dough.
* Roll out the small ball of dough similarly, and set aside.
* Mix together sugar, 1/4 cup flour, and cinnamon in a small bowl.
* Place berries in a large bowl, and sprinkle sugar mixture over the berries.
* Gently stir to coat. Spread filling into the dough lined pie pan.
* Cover with top crust, and pinch the crusts together.
* Poke holes in the top to allow steam to escape during baking.
* Line the edges of the crust with tin foil to prevent burning.
* Bake for 30 to 45 minutes, or until crust is lightly browned and filling is hot and bubbly.
INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
3 tablespoons cold water
2/3 cup white sugar
1/2 teaspoon ground cinnamon
3 cups fresh blackberries
DIRECTIONS
* Preheat oven to 425 degrees F (220 degrees C).
* Mix together 2 cups flour and salt in a medium mixing bowl.
* Make a well in the center, pour in the oil and water and stir together.
* Separate the dough into two balls, using 3/4 of the dough for the first ball and 1/4 of the dough for the second.
* Place a sheet of wax paper over the bigger ball of dough, and roll it out; the dough can be crumbly, and the wax paper will help keep the dough in one large piece.
* Line an 8 inch pie pan with dough.
* Roll out the small ball of dough similarly, and set aside.
* Mix together sugar, 1/4 cup flour, and cinnamon in a small bowl.
* Place berries in a large bowl, and sprinkle sugar mixture over the berries.
* Gently stir to coat. Spread filling into the dough lined pie pan.
* Cover with top crust, and pinch the crusts together.
* Poke holes in the top to allow steam to escape during baking.
* Line the edges of the crust with tin foil to prevent burning.
* Bake for 30 to 45 minutes, or until crust is lightly browned and filling is hot and bubbly.
“It’s a fruity delightful topping which may serve over ice cream!”
INGREDIENTS
1/2 cup raisins
1/2 cup mandarin oranges
1 cup pitted prunes
3/4 cup white sugar
water to cover
1 (15 ounce) can sliced peaches, chopped
1 (15 ounce) can pineapple chunks
3/4 cup brandy
DIRECTIONS
* Combine raisins, mandarin oranges, prunes, sugar and water to cover in a large saucepan.
* Simmer over medium heat until syrupy, about 10 minutes.
* Stir in peaches, pineapple and brandy.
* Store in refrigerator.
INGREDIENTS
1/2 cup raisins
1/2 cup mandarin oranges
1 cup pitted prunes
3/4 cup white sugar
water to cover
1 (15 ounce) can sliced peaches, chopped
1 (15 ounce) can pineapple chunks
3/4 cup brandy
DIRECTIONS
* Combine raisins, mandarin oranges, prunes, sugar and water to cover in a large saucepan.
* Simmer over medium heat until syrupy, about 10 minutes.
* Stir in peaches, pineapple and brandy.
* Store in refrigerator.
“This is really a surprise to everyone once they heard the name, yet it does live up with its name as truly boiled your appetite to the highest satisfaction!”
INGREDIENTS
1 teaspoon ground nutmeg
2 cups white sugar
1 cup shortening
1 teaspoon salt
4 teaspoons unsweetened cocoa powder
2 cups water
1/2 teaspoon ground cloves
2 cups raisins
2 teaspoons ground cinnamon
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon vanilla extract
2 cups chopped walnuts
DIRECTIONS
* Preheat oven to 325 degrees F (165 degrees C).
* Lightly grease and flour one 9 x 13 inch baking pan.
* Combine water, sugar, shortening, salt, cocoa, raisins, and spices in a saucepan.
* Bring to a boil, and continue to boil for 3 minutes; remove from heat.
* Stir in vanilla and nuts.
* Combine flour and baking soda.
* Stir into boiled mixture, and thoroughly mix.
* Pour into prepared pan, and spread evenly.
* Bake for 50 minutes, or until a tester inserted in the center of the cake comes out clean.
* Cool.
INGREDIENTS
1 teaspoon ground nutmeg
2 cups white sugar
1 cup shortening
1 teaspoon salt
4 teaspoons unsweetened cocoa powder
2 cups water
1/2 teaspoon ground cloves
2 cups raisins
2 teaspoons ground cinnamon
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon vanilla extract
2 cups chopped walnuts
DIRECTIONS
* Preheat oven to 325 degrees F (165 degrees C).
* Lightly grease and flour one 9 x 13 inch baking pan.
* Combine water, sugar, shortening, salt, cocoa, raisins, and spices in a saucepan.
* Bring to a boil, and continue to boil for 3 minutes; remove from heat.
* Stir in vanilla and nuts.
* Combine flour and baking soda.
* Stir into boiled mixture, and thoroughly mix.
* Pour into prepared pan, and spread evenly.
* Bake for 50 minutes, or until a tester inserted in the center of the cake comes out clean.
* Cool.
“This is a quick concept of steak with a Korean touches!”
INGREDIENTS
2 pounds thinly sliced Scotch fillet (chuck eye steaks)
1/2 cup soy sauce
5 tablespoons white sugar
2 1/2 tablespoons sesame seeds
2 tablespoons sesame oil
3 shallots, thinly sliced
2 cloves garlic, crushed
5 tablespoons mirin (Japanese sweet wine)
DIRECTIONS
* Stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin in a large bowl.
* Add the meat, and stir to coat.
* Cover and refrigerate for 12 to 24 hours.
* Heat a large skillet over medium heat.
* Fry the meat for 5 to 10 minutes, or until no longer pink.
* Serve with salad or fried rice.
INGREDIENTS
2 pounds thinly sliced Scotch fillet (chuck eye steaks)
1/2 cup soy sauce
5 tablespoons white sugar
2 1/2 tablespoons sesame seeds
2 tablespoons sesame oil
3 shallots, thinly sliced
2 cloves garlic, crushed
5 tablespoons mirin (Japanese sweet wine)
DIRECTIONS
* Stir together the soy sauce, sugar, sesame seeds, sesame oil, shallots, garlic, and mirin in a large bowl.
* Add the meat, and stir to coat.
* Cover and refrigerate for 12 to 24 hours.
* Heat a large skillet over medium heat.
* Fry the meat for 5 to 10 minutes, or until no longer pink.
* Serve with salad or fried rice.
“It’s a recipe that uses lots of smoke which makes a delectable result!”
INGREDIENTS
4 pounds raw pork belly
1/2 cup packed brown sugar
1/4 cup curing salt
1 gallon cold water, or as needed
1 (10 pound) bag charcoal briquettes
hickory or apple wood chips
DIRECTIONS
* Mix together the brown sugar, curing salt, and water in a 2 gallon container.
* Submerge the pork belly in the mixture so that it is covered completely.
* Refrigerate covered for six days.
* Light charcoal in an outdoor smoker.
* Soak wood chips in a bowl of water.
* When the temperature of the smoker is between 140 and 150 degrees coals are ready.
* Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour.
* Store in the refrigerator.
* Slice and fry as you would with store-bought bacon.
* Option: If the meat floats, you can weigh it down with a dinner plate or similar object.
INGREDIENTS
4 pounds raw pork belly
1/2 cup packed brown sugar
1/4 cup curing salt
1 gallon cold water, or as needed
1 (10 pound) bag charcoal briquettes
hickory or apple wood chips
DIRECTIONS
* Mix together the brown sugar, curing salt, and water in a 2 gallon container.
* Submerge the pork belly in the mixture so that it is covered completely.
* Refrigerate covered for six days.
* Light charcoal in an outdoor smoker.
* Soak wood chips in a bowl of water.
* When the temperature of the smoker is between 140 and 150 degrees coals are ready.
* Smoke the pork belly for 6 hours, throwing a handful of wood chips on the coals about once an hour.
* Store in the refrigerator.
* Slice and fry as you would with store-bought bacon.
* Option: If the meat floats, you can weigh it down with a dinner plate or similar object.
“This delightful recipe is something new from what you used to have!”
INGREDIENTS
1 (2 pound) boneless sirloin pork roast
3/4 cup prepared spicy mustard
10 slices bacon
6 bacon strips, cut in half
1/2 small onion, minced
2 large mushroom stems, chopped
3/4 cup prepared spicy mustard
12 large mushroom caps
DIRECTIONS
* Preheat the oven to 350 degrees F (175 degrees C).
* Use a knife to cut shallow slits into the surface of the roast.
* Brush half over the roast, then completely cover it with 10 strips of bacon by using 3/4 cup of mustard; brush bacon with remaining mustard.
* Cook in preheated oven for 60 minutes until bacon is browned, or until meat thermometer inserted into thickest part of the pork reaches an internal temperature of 150 degrees F (65 degrees C).
* Cook halved bacon over medium heat in a skillet until crispy; drain on a paper towel.
* Crumble bacon into a small bowl and combine with the onion, chopped mushroom stems, and 3/4 cup of mustard.
* Spoon mixture into the mushroom caps.
* Place caps in a baking dish and bake for 30 minutes.
* Serve with sliced pork roast.
INGREDIENTS
1 (2 pound) boneless sirloin pork roast
3/4 cup prepared spicy mustard
10 slices bacon
6 bacon strips, cut in half
1/2 small onion, minced
2 large mushroom stems, chopped
3/4 cup prepared spicy mustard
12 large mushroom caps
DIRECTIONS
* Preheat the oven to 350 degrees F (175 degrees C).
* Use a knife to cut shallow slits into the surface of the roast.
* Brush half over the roast, then completely cover it with 10 strips of bacon by using 3/4 cup of mustard; brush bacon with remaining mustard.
* Cook in preheated oven for 60 minutes until bacon is browned, or until meat thermometer inserted into thickest part of the pork reaches an internal temperature of 150 degrees F (65 degrees C).
* Cook halved bacon over medium heat in a skillet until crispy; drain on a paper towel.
* Crumble bacon into a small bowl and combine with the onion, chopped mushroom stems, and 3/4 cup of mustard.
* Spoon mixture into the mushroom caps.
* Place caps in a baking dish and bake for 30 minutes.
* Serve with sliced pork roast.
“Here an elegant, delectable main dish that you can serve without being rushed! This won’t take time to prepare yet it does deliver a mouthwatering result!”
INGREDIENTS
8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches – peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice
DIRECTIONS
* Preheat oven to 350 degrees F (175 degrees C).
* Lightly grease a 9×13 inch baking dish.
* Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar.
* Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
* Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
INGREDIENTS
8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches – peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice
DIRECTIONS
* Preheat oven to 350 degrees F (175 degrees C).
* Lightly grease a 9×13 inch baking dish.
* Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar.
* Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
* Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.
“It’s a tasty, spicy and juicy dish which gives a satisfaction to everyone plus a healthy treat –no added fat!”
INGREDIENTS
1 1/2 cups Dijon mustard
2/3 cup Worcestershire sauce
6 tablespoons chili powder
1/4 cup ground cumin
2 tablespoons ground ginger
1 teaspoon ground turmeric
10 pounds bone-in chicken pieces
6 cloves garlic, minced
DIRECTIONS
* Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl.
* Add the chicken to the bowl and toss until they are evenly coated.
* Scatter the minced garlic over the chicken and toss again.
* Cover and refrigerate for 2 hours.
* Preheat oven to 450 degrees F (230 degrees C).
* Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans.
* Pour the remaining marinade over the chicken.
* Cover with aluminum foil.
* Bake in preheated oven until the juices run clear for 40 to 45 minutes.
INGREDIENTS
1 1/2 cups Dijon mustard
2/3 cup Worcestershire sauce
6 tablespoons chili powder
1/4 cup ground cumin
2 tablespoons ground ginger
1 teaspoon ground turmeric
10 pounds bone-in chicken pieces
6 cloves garlic, minced
DIRECTIONS
* Whisk together the mustard, Worcestershire sauce, chili powder, cumin, ginger, and turmeric in a large bowl.
* Add the chicken to the bowl and toss until they are evenly coated.
* Scatter the minced garlic over the chicken and toss again.
* Cover and refrigerate for 2 hours.
* Preheat oven to 450 degrees F (230 degrees C).
* Arrange the chicken pieces with the skin side facing up in a single layer in baking dishes or roasting pans.
* Pour the remaining marinade over the chicken.
* Cover with aluminum foil.
* Bake in preheated oven until the juices run clear for 40 to 45 minutes.
“This dish is greatly appreciated by those who eat veggies and meat.”
INGREDIENTS
3/4 cup uncooked long-grain rice
1 tablespoon uncooked wild rice
1/4 cup uncooked brown rice
1/4 cup sliced fresh mushrooms
1/4 chopped fresh broccoli
1/4 cup chopped carrots
1/4 cup chopped red bell pepper
1/4 cup finely chopped onion
1 teaspoon salt
1 teaspoon dried onion flakes
1 teaspoon paprika
1/4 teaspoon black pepper
2 1/2 cups vegetable broth
DIRECTIONS
* Preheat oven to 425 degrees F (220 degrees C).
* Combine all the ingredients in a 9 x 13 inch baking dish. Mix well; cover.
* Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking.
INGREDIENTS
3/4 cup uncooked long-grain rice
1 tablespoon uncooked wild rice
1/4 cup uncooked brown rice
1/4 cup sliced fresh mushrooms
1/4 chopped fresh broccoli
1/4 cup chopped carrots
1/4 cup chopped red bell pepper
1/4 cup finely chopped onion
1 teaspoon salt
1 teaspoon dried onion flakes
1 teaspoon paprika
1/4 teaspoon black pepper
2 1/2 cups vegetable broth
DIRECTIONS
* Preheat oven to 425 degrees F (220 degrees C).
* Combine all the ingredients in a 9 x 13 inch baking dish. Mix well; cover.
* Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking.
“This is an easy to make dish with a tasty, meaty flavor that surely a hit to everyone.”
INGREDIENTS
1 pound mild pork sausage
1 (15 ounce) can wax beans, drained
1 (15 ounce) can cut green beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can black beans, drained
1/2 (28 ounce) can barbeque baked beans, with liquid
1 (15 ounce) can chili beans, with liquid
1 (6 ounce) can tomato paste
1 cup packed light brown sugar
1/4 cup barbeque sauce
1 small green bell pepper, diced
1 small yellow onion, diced
1 teaspoon fennel seed
DIRECTIONS
* Place sausage in a skillet over medium heat, and cook until evenly brown.
* Drain grease, and transfer sausage to a slow cooker.
* Mix wax beans, green beans, lima beans, and black beans into the slow cooker with the sausage.
* Mix in baked beans with liquid and chili beans with liquid.
* Stir in the tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed.
* Cover slow cooker.
* Cook on Low at least 5 hours.
INGREDIENTS
1 pound mild pork sausage
1 (15 ounce) can wax beans, drained
1 (15 ounce) can cut green beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can black beans, drained
1/2 (28 ounce) can barbeque baked beans, with liquid
1 (15 ounce) can chili beans, with liquid
1 (6 ounce) can tomato paste
1 cup packed light brown sugar
1/4 cup barbeque sauce
1 small green bell pepper, diced
1 small yellow onion, diced
1 teaspoon fennel seed
DIRECTIONS
* Place sausage in a skillet over medium heat, and cook until evenly brown.
* Drain grease, and transfer sausage to a slow cooker.
* Mix wax beans, green beans, lima beans, and black beans into the slow cooker with the sausage.
* Mix in baked beans with liquid and chili beans with liquid.
* Stir in the tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed.
* Cover slow cooker.
* Cook on Low at least 5 hours.
“This recipe is sweet with a little twist at the end, it is best when eaten at the right room temperature.”
INGREDIENTS
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters
DIRECTIONS
* Preheat oven to 400 degrees F (200 degrees C).
* Spray a baking sheet with cooking spray or vegetable oil.
* Mix oil and paprika in a large bowl.
* Add potato sticks, and stir by hand to coat.
* Place on the prepared baking sheet.
INGREDIENTS
1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters
DIRECTIONS
* Preheat oven to 400 degrees F (200 degrees C).
* Spray a baking sheet with cooking spray or vegetable oil.
* Mix oil and paprika in a large bowl.
* Add potato sticks, and stir by hand to coat.
* Place on the prepared baking sheet.
“It’s a delectable version of Bok Choy recipe with an uniquely twist.”
INGREDIENTS
4 heads baby bok choy
3 tablespoons olive oil
1/4 cup water
2 tablespoons capers
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
2 tablespoons balsamic vinegar
1 dash fresh lemon juice, or to taste
DIRECTIONS
* Separate the leaves from the stems of the bok choy.
* Cut the stems into bite-sized chunks and shred the leaves.
* Heat the olive oil in large skillet over medium heat.
* Cook the bok choy stems in the oil until slightly tender, about 3 minutes.
* Add the water and leaves and cook until the water evaporates for about 10 minutes more.
* Stir in the capers, garlic, and ginger; cook and stir 1 minute more.
* Sprinkle the vinegar and lemon juice over the bok choy and remove from heat.
* Serve immediately.
INGREDIENTS
4 heads baby bok choy
3 tablespoons olive oil
1/4 cup water
2 tablespoons capers
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger root
2 tablespoons balsamic vinegar
1 dash fresh lemon juice, or to taste
DIRECTIONS
* Separate the leaves from the stems of the bok choy.
* Cut the stems into bite-sized chunks and shred the leaves.
* Heat the olive oil in large skillet over medium heat.
* Cook the bok choy stems in the oil until slightly tender, about 3 minutes.
* Add the water and leaves and cook until the water evaporates for about 10 minutes more.
* Stir in the capers, garlic, and ginger; cook and stir 1 minute more.
* Sprinkle the vinegar and lemon juice over the bok choy and remove from heat.
* Serve immediately.
“This is a tasty version of Mexican sauce which can be adjusted to taste!”
INGREDIENTS
64 ounces canned crushed tomatoes
2 cups minced onion
6 jalapeno peppers, chopped
2 teaspoons ground cumin
2 tablespoons salt
2 tablespoons white sugar
1/2 cup white vinegar
1 teaspoon minced garlic
1 (15 ounce) can tomato sauce
1/2 (6 ounce) can tomato paste
1/2 cup ketchup
1 cup water
DIRECTIONS
* Combine all the ingredients in a large soup or stock pot (add enough water to bring the mixture to your desired consistency).
* Bring mixture to a slow boil, reduce heat and let simmer for at least 2 hours.
* Let the mixture cool completely, and then pour into individual jars.
* Store in refrigerator.
* Note: This will keep for several weeks.
INGREDIENTS
64 ounces canned crushed tomatoes
2 cups minced onion
6 jalapeno peppers, chopped
2 teaspoons ground cumin
2 tablespoons salt
2 tablespoons white sugar
1/2 cup white vinegar
1 teaspoon minced garlic
1 (15 ounce) can tomato sauce
1/2 (6 ounce) can tomato paste
1/2 cup ketchup
1 cup water
DIRECTIONS
* Combine all the ingredients in a large soup or stock pot (add enough water to bring the mixture to your desired consistency).
* Bring mixture to a slow boil, reduce heat and let simmer for at least 2 hours.
* Let the mixture cool completely, and then pour into individual jars.
* Store in refrigerator.
* Note: This will keep for several weeks.
“It’s simply a veggie dish which is a must to try with a dry soup.”
INGREDIENTS
2 potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
1 head fresh broccoli, cut into florets
4 zucchini, thickly sliced
salt to taste
1/4 cup olive oil
1 (1 ounce) package dry onion soup mix
DIRECTIONS
* Preheat oven to 400 degrees F (200 degrees C).
* Lightly oil a large, shallow baking dish.
* Combine vegetables in prepared baking dish, and lightly salt.
* Brush with olive oil, and sprinkle with dry soup mix.
* Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender.
* Note: You can feel with a fork when they are ready.
INGREDIENTS
2 potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
1 head fresh broccoli, cut into florets
4 zucchini, thickly sliced
salt to taste
1/4 cup olive oil
1 (1 ounce) package dry onion soup mix
DIRECTIONS
* Preheat oven to 400 degrees F (200 degrees C).
* Lightly oil a large, shallow baking dish.
* Combine vegetables in prepared baking dish, and lightly salt.
* Brush with olive oil, and sprinkle with dry soup mix.
* Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender.
* Note: You can feel with a fork when they are ready.
“It’s simply an amazing, scrumptious veggie dish which is great as meal or even a side dish.”
INGREDIENTS
1 teaspoon olive oil
3 cups sliced fresh mushrooms
1 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1/2 cup uncooked barley
3 cups vegetable broth
1 (15.5 ounce) can white beans, drained
DIRECTIONS
* Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic.
* Sauté until tender.
* Mix barley and vegetable broth into the saucepan.
* Bring to a boil, cover, and reduce heat.
* Simmer for 45 to 50 minutes, until barley is tender.
* Stir white beans into the barley mixture.
* Continue cooking for about 5 minutes, until beans are heated.
INGREDIENTS
1 teaspoon olive oil
3 cups sliced fresh mushrooms
1 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1/2 cup uncooked barley
3 cups vegetable broth
1 (15.5 ounce) can white beans, drained
DIRECTIONS
* Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic.
* Sauté until tender.
* Mix barley and vegetable broth into the saucepan.
* Bring to a boil, cover, and reduce heat.
* Simmer for 45 to 50 minutes, until barley is tender.
* Stir white beans into the barley mixture.
* Continue cooking for about 5 minutes, until beans are heated.
“Any holiday snack that can conveniently make with this delightful recipe is possible! Enjoy!”
INGREDIENTS
1 egg white
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
DIRECTIONS
* Preheat oven to 250 degrees F (120 degrees C).
* Lightly grease a 10×15 inch jellyroll pan.
* Lightly beat the egg white; add water, and beat until frothy but not stiff.
* Add the nuts, and stir until well coated.
* Mix the sugar, salt, and cinnamon, and sprinkle over the nuts.
* Toss to coat, and spread evenly on the prepared pan.
* Bake for 1 hour in the preheated oven, stirring occasionally, until golden.
* Allow to cool, and then store nuts in airtight containers.
INGREDIENTS
1 egg white
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
DIRECTIONS
* Preheat oven to 250 degrees F (120 degrees C).
* Lightly grease a 10×15 inch jellyroll pan.
* Lightly beat the egg white; add water, and beat until frothy but not stiff.
* Add the nuts, and stir until well coated.
* Mix the sugar, salt, and cinnamon, and sprinkle over the nuts.
* Toss to coat, and spread evenly on the prepared pan.
* Bake for 1 hour in the preheated oven, stirring occasionally, until golden.
* Allow to cool, and then store nuts in airtight containers.