Crescent-crab Purses

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 (8 ounce) can crabmeat, well drained
• 1 tablespoon chopped fresh parsley
• 2 tablespoons grated parmesan cheese (fresh)
• 2 tablespoons sharp processed cheese spread, cheddar (from 5-oz jar)
• 1/8 teaspoon ground red pepper (cayenne)
• 1 garlic clove, minced
• 1 (8 ounce) can pillsbury refrigerated crescent dinner rolls

Recipe

• 1 heat oven to 375°f.
• 2 in a small bowl, mix all ingredients except for the dough.
• 3 unroll dough into 1 large rectangle; press into 12x9" rectangle, firmly pressing perforations to seal. cut rectangle into 12 (3-inch) squares.
• 4 place about 1 tablespoon crab mixture on each dough square.
• 5 bring all sides together in center; press to seal. with fingers, pinch dough firmly about 1/4 inch below edges, making a pouch with points extending over top.
• 6 place on ungreased cookie sheet.
• 7 bake 12-17 minutes or until deep golden brown.
• 8 immediately remove from cookie sheet.
• 9 serve warm.

Conga Lime Lamb In Crock Pot

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

Ingredients

• Servings: 6
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 -3 lbs boneless lamb shoulder
• 1 tablespoon canola oil
• 1 onion, chopped
• 3 garlic cloves, peeled and sliced
• 1/2 cup water
• 2 chipotle chiles in adobo, seeded and chopped
• 2 tablespoons molasses
• 2 cups broccoli coleslaw mix
• 1 mango, peeled and chopped
• 2 tablespoons lime juice
• 1 1/2 teaspoons lime zest
• 6 corn muffins, halved

Recipe

• 1 sprinkle 3/4 teaspoon salt and 1/4 teaspoon black pepper over roast.
• 2 in large skillet, brown lamb in oil on all sides, transfer to 3 or 4 quart crockpot.
• 3 in same skillet, sauté onion until tender, add garlic and cook one minute longer, add water, chipotle, and molasses, stirring to loosen brown bits from pan. pour over lamb.
• 4 cover and cook on high for 4 to 5 hours or until meat is tender.
• 5 remove meat, cool slightly.
• 6 skim fat from cooking juices.
• 7 shred lamb and return to crockpot; heat through.
• 8 in a large bowl, combine the broccoli coleslaw mix, mango, lime juice, zest, and remaining 1/4 t salt and 1/4 t black pepper.
• 9 warm corn muffins and serve with lamb, top with coleslaw.

Crescent Pizza

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

Ingredients

• Servings: 4
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 4 tablespoons pizza sauce, canned
• 4 ounces pepperoni
• 1 cup mozzarella cheese, shredded
• butter

Recipe

• 1 preheat oven to 400 degrees.
• 2 grease a cookie baking sheet.
• 3 gently unroll out the crescent dough on the baking sheet so it stays in a long rectangle.
• 4 press any seams together.
• 5 layer the crust with the sauce, pepperoni and then the cheese.
• 6 bake for 10 - 15 minutes or until center is baked. (ladypit said her's was ready in 11 minutes).
• 7 note: 12 minutes leaves the inside still doughy.

Garden Fresh Macaroni Salad

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

Ingredients

• Servings: 6
• 2 cups uncooked macaroni
• 1 large tomato, quartered,thinly sliced or diced
• 1 green bell pepper, diced (i use different colored ones for presentation)
• 1 cup finely diced cheese, your choise
• 1/2 cup green onion, thinly sliced
• 1/2 cup sliced black olives
• 1/2 cup bottled caesar salad dressing or 1/2 cup vinaigrette dressing, or any flavor you like better,i don't actually use only 1/2 c but,to taste
• any leftover meat

Recipe

• 1 cook, drain& cool macaroni.
• 2 combine all the ingredients in a fancy bowl.
• 3 pour salad dressing on salad, toss to combine.
• 4 chill well before serving.

Guajillo Spiced Lamb And Potatoes (puerco Y Papas Al Guajillo)

Total Time: 7 hrs Preparation Time: 1 hr Cook Time: 6 hrs

Ingredients

• Servings: 6
• 6 medium red skin boiling potatoes, each cut into 6 wedges (1 1/2 pounds)
• 1 1/2-2 lbs boneless lamb shoulder, cut into 1 inch cubes
• 8 medium dried guajillo chilies, stemmed, seeded and torn into flat pieces (2 ounces)
• 1 (15 ounce) can diced tomatoes with juice
• 4 garlic cloves, peeled and halved
• 2 teaspoons dried oregano
• 2 tablespoons worcestershire sauce
• salt
• 1/2 cup loosely packed coarsely chopped cilantro, for garnish
• 1/2 cup chopped onion, for garnish

Recipe

• 1 spread the potatoes over the bottom of a slow cooker and top with the lamb.
• 2 set a medium (8 inch) skillet over medium heat. when it is hot, toast the chili pieces a few at a time, pressing them against the hot surface with a spatula until they are aromatic and lightened in color underneath – about 10 seconds per side. (if you see more than a whiff of smoke, they are burning). transfer the toasted chilis to a blender jar.
• 3 add the tomatoes with their juice, garlic, oregano, worcestershire sauce, a generous 1 ½ tsp salt and 1 ½ cups water. blend until as smooth as possible. strain the mixture through a medium mesh strainer directly into the slow cooker, over the meat and potatoes. stir to mix thoroughly.
• 4 set the lid in place and slow cook on high for 6 hours.
• 5 gently stir the stew – the sauce may look slightly broken, but it will come together with gentle stirring. if the sauce seems too thick, stir in a little water. taste, and add more salt, if needed.
• 6 serve in bowls, sprinkled with the cilantro and onion. a stack of warm corn tortillas is the perfect accompaniment.
• 7 variations:.
• 8 lamb and potatoes al guajillo as a soft taco filling:.
• 9 cook the dish as directed above, but cube the potatoes rather than leaving them in larger wedges. coarsely shred the lamb with two forks. leave the sauce quite thick. serve with a dozen warm tortillas for everyone to make soft tacos.

Easy Pineapple Chili

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 2 lbs ground turkey or 2 lbs ground beef
• 2 (16 ounce) jars salsa (paul newman pineapple salsa recommended)
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) can black beans, drained
• 1 (15 ounce) can pineapple tidbits

Recipe

• 1 brown meat in a skillet and drain the oil.
• 2 stir in all other ingredients and cook on medium-low for 15 minutes, stirring occasionally.

Flattened Chicken With Salsa Verde

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 chicken breasts, boneless and skinless
• 3 tablespoons crisco canola oil or 3 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cinnamon
• salt and pepper
• 1 cup fresh italian parsley
• 1 small garlic clove, minced
• 1/4 cup crisco canola oil or 1/4 cup vegetable oil
• 2 tablespoons capers, drained
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Recipe

• 1 place chicken between 2 pieces of parchment or waxed paper. pound chicken breasts so they are an even thickness.
• 2 marinade:.
• 3 combine all ingredients and combine with chicken in resealable bag. marinate 2 hours in refrigerator. remove from marinade and season with salt and pepper. grill on medium high heat, 3-5 minutes per side until juices run clear. remove to serving platter.
• 4 salsa verde:.
• 5 combine all ingredients in blender. drizzle over cooked chicken and serve.

Duck And Apple Filled Buckwheat Crepes With Chartreuse Creme Fra

Total Time: 25 hrs Preparation Time: 1 hr Cook Time: 24 hrs

Ingredients

• 2/3 cup heavy whipping cream
• 1 tablespoon low-fat cultured buttermilk
• 1 egg, room temp
• 1/2 teaspoon water
• 1 1/2 cups milk, room temp
• 3 tablespoons butter, melted
• 1/2 cup buckwheat flour
• 1/2 cup plain flour
• 3 duck breasts (1.5 pound total)
• 1/4 teaspoon salt
• 1 tablespoon water
• 1 teaspoon butter
• 1 teaspoon green chartreuse liqueur
• 1 granny smith apple
• 1 cup unsalted shelled pistachio

Recipe

• 1 start creme fraiche and crepe batter day before serving. both each just take a few minutes on day one.
• 2 creme fraiche.
• 3 mix cream and buttermilk into a glass bowl or a pyrex cup. let sit in a warm place at least 24 hours to culture into creme fraiche. stir occasionally.
• 4 day of serving:.
• 5 stir in 1/2tsp chartreuse with a fork or whisk.
• 6 buckwheat crepes.
• 7 blend egg and water in blender until mixture is fluffy.
• 8 while egg is being whipped in blender, melt butter in a small cup in microwave.
• 9 add milk to eggs and briefly mix.
• 10 mix buckwheat and regular flour in a bowl with a whisk. add to blender and mix briefly.
• 11 place in refrigerator overnight.
• 12 day of serving: take out crepe batter several hours before mealtime and let come to room temperature. blend mixture briefly before cooking.
• 13 cook 6" crepes an hour before meal time. store crepes on oven-proof pie plate or cookie sheet inside low temperature oven until assembly time.
• 14 duck and apple filling.
• 15 core apples and slice thinly. let skins remain. spread pieces in a pie plate and place in oven for warming one hour before serving (in the same oven keeping the crepes warm). this will heat apple slices but keep them crisp.
• 16 shell pistachios. chop. if using a grinder, do not allow to turn to butter.
• 17 remove skins and slice duck breast meat thinly. set aside in a bowl.
• 18 in a large skillet over a stovetop set to medium low, place chartreuse, water, butter, and salt. a few minutes before assembly and serving, add duck and cook in this skillet, frequently turning duck with spatula. this will only take a couple of minutes. watch carefully and turn duck several times. it is very easy to overcook the duck. cook duck pieces until center is still red - not quite done - and remove from heat. residual heat will finish the cooking process.
• 19 assembly.
• 20 place a cooked crepe onto a heated dinner plate. then place duck, apples, 1 heaping tsp of creme fraiche, and 1 tsp of chopped pistachios. roll filled crepe like a burrito.
• 21 make 4 filled crepes per serving.
• 22 add a teaspoon of creme fraiche on top of each filled crepe and sprinkle over all some of the reserved chopped pistachios.
• 23 put in warming-oven while you assemble rest of crepes.
• 24 this recipe makes three filled crepes per person for four people.

Garden Fresh Rustic Breakfast

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

Ingredients

• Servings: 2
• 2 slices french bread, 1/2 inch thick
• 4 extra large eggs
• 4 ounces fresh mozzarella cheese
• 4 slices thick slab bacon
• 1 roma tomato
• 2 teaspoons i can't believe it's not butter
• 2 sprigs italian parsley
• 4 leaves basil

Recipe

• 1 heat oven to 350.
• 2 place bacon strips on a foil lined cookie sheet, cook for 12 -15minutes, until desired crispness is reached.
• 3 remove leaves from stems of herbs and finally chop. dice tomato.
• 4 toast french bread slices, then spread 1 tsp of icinb on each piece and set aside.
• 5 heat a nonstick pan to med-high, spray with oil after hot then put in eggs, 2 at a time. fry to your liking. sprinkle with s & p.
• 6 for each serving, slide cooked eggs on top of buttered french toast, tear apart 2 oz of the fresh mozzarella on top. tear up 2 slices of cooked bacon. then sprinkle with half the diced tomato and half of the fresh herbs.

Flautas

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

Ingredients

• 1 lb ground beef
• 2 teaspoons minced garlic cloves
• 1 (8 ounce) can green chilies
• 1 (4 ounce) can tomato sauce
• 1/2 teaspoon cumin (more or less to taste)
• salt and pepper
• 12 flour tortillas
• 1 1/2 cups pre-shredded mozzarella cheese
• 1/2 cup vegetable oil (to fry in)

Recipe

• 1 brown the beef with the garlic, until the beef crumbles. drain the grease.
• 2 add the green chilies and tomato sauce and let simmer while stirring. beef will absorb most of the sauce.
• 3 spoon some of the mixture into a flour tortilla, add a little cheese on top.
• 4 roll the tortilla and use a toothpic to keep it closed.
• 5 fry for about a minute both sides, enough to melt the cheese and brown the tortilla.
• 6 let cool, and serve with guacamole, sour cream, or salsa.

Gnocchi Bolognese Bake

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 750 g lean ground beef (mince)
• 600 ml italian pasta sauce
• 625 g fresh gnocchi
• 150 g swiss cheese, grated

Recipe

• 1 preheat oven to 200c. heat oil in a frying pan over medium heat; add onion and garlic and cook for 5 minutes or until soft.
• 2 add beef and cook, stirring to break up mince, for 5 minutes or until browned.
• 3 add pasta sauce and season with salt and pepper.
• 4 bring to the boil, then reduce heat to medium and simmer for 10-15 minutes or until sauce has thickened.
• 5 meanwhile, bring a saucepan of salted water to the boil and cook gnocchi partially (about 3 minutes should do) then drain. gnocchi will finish cooking in the oven!
• 6 spoon meat sauce into a baking dish (6cm deep, 24x30cm base).
• 7 top with gnocchi, sprinkle with cheese, then bake for 15-20 minutes or until cheese is melted and browning and sauce bubbling at edges.

Guasacaca

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 1 medium onion, roughly chopped
• 2 green bell peppers, seeded deveined and roughly chopped
• 3 ripe avocados, peeled and seeded
• 2 large garlic cloves
• 1/2 bunch fresh flat leaf parsley
• 1/2 bunch fresh cilantro
• 1/3 cup red wine vinegar
• 1 tablespoon kosher salt, to taste
• 1/4 teaspoon black pepper
• 1 cup olive oil
• 2 red bell peppers (optional)
• 2 ripe plum tomatoes (optional) or 2 roma tomatoes (optional)

Recipe

• 1 combine everything except olive oil in food processor. process until mostly smooth. continue processing while adding olive oil in a steady stream, until fully emulsified and smooth.
• 2 scrape into a serving bowl and let stand at room temperature 1 hour to allow flavors to blend. serve over grilled meats, fish or vegetables, or with chips. store in refrigerator, but bring to room temperature before serving.
• 3 to use as a dip, i recommend adding finely diced red bell pepper and tomato for texture. remove tops and bottoms from two red bell peppers. cut into 3 or 4 planks by cutting alongside the ribs; discard the ribs and seeds. cut into 1/8" julienne, then cut across into 1/8" dice (this very fine dice is called brunoise). remove the seeds, jelly and internal ribs from two ripe roma tomatoes using a grapefruit spoon. repeat the brunoise procedure. stir the diced red pepper and diced tomato into the guascaca.

Crescent Roll Appetizer

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 2 (8 ounce) packages crescent rolls
• 1/4 lb salami, sliced
• 1/4 lb pepperoni, sliced
• 1/4 lb deli ham, sliced
• 1/4 lb provolone cheese, sliced
• 1 (12 ounce) jar roasted red peppers
• 3 large eggs
• 3 tablespoons parmesan cheese
• 1/8 teaspoon black pepper

Recipe

• 1 preheat oven 350°f.
• 2 unroll 1 package of crescent rolls and cover bottom of 9x13 baking pan.
• 3 layer ham, salami, pepperoni, cheese and red peppers anyway you'd like.
• 4 in a bowl beat eggs, parmesan cheese, and black pepper. pour 3/4 of the mixture over meat and cheese layers.
• 5 unroll 2nd package of crescent rolls, cover meat cheese and egg mixture. brush top of 2nd crescent roll with remaining egg mixture.
• 6 cover with foil and bake 25 minutes, remove foil and continue baking 10-20 minutes or until golden brown.
• 7 serve warm cut into "brownie" size squares.

Guadalatuckey Beans

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

Ingredients

• Servings: 6
• 1 1/2 lbs chorizo sausage
• 1 onion, diced
• 1/2 head garlic, chopped
• 16 ounces chicken stock
• 1/2 teaspoon chili powder
• 1 teaspoon sea salt
• 2 teaspoons fresh ground pepper
• 1/4 teaspoon cayenne
• 15 ounces bush's red beans (original)
• 1 cup extra-sharp cheddar cheese

Recipe

• 1 take the chorizo out of its casing and sautee on high heat for 10 minutes, breaking up the pieces.
• 2 when color starts to happen, add 1/s of chicken stock. add onion, garlic, salt, pepper, chili powder 2000, and cayenne pepper. bring to a boil and simmer uncovered for 25 minutes.
• 3 add beans and bring to a boil and let simmer another 10 minutes.
• 4 the meat to bean ratio should be 2 to 1.
• 5 garnish with cheddar.

Everyone Loves This Crab Dip

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

Ingredients

• Servings: 6
• 8 ounces cream cheese, softened
• 2 green onions, chopped
• 2 garlic cloves, minced
• 3 -4 tablespoons worcestershire sauce
• 1/4 teaspoon salt
• 1 dash pepper
• 1 (6 ounce) can crabmeat
• cheddar cheese (optional)

Recipe

• 1 mix all ingredients except crab together until well blended.
• 2 fold in crab.
• 3 put dip into oven proof container.
• 4 top with cheese if desired.
• 5 heat at 350°f for 10-15 minutes or until heated through.
• 6 serve warm with crackers or french bread.
• 7 *can also be heated in individual size bread bowls*.

Gobble-iicious Turkey Meatloaf

Total Time: 1 hr 45 mins Preparation Time: 20 mins Cook Time: 1 hr 25 mins

Ingredients

• Servings: 4
• 2 eggs, slightly beaten (or 1/2 cup egg beaters )
• 1/2 cup 1% low-fat milk
• 8 ounces tomato sauce
• 3 tablespoons balsamic vinegar
• 2 tablespoons dijon mustard
• 1 1/4 lbs lean ground turkey
• 1/2 cup quick oats
• 1 large onion, chopped
• 4 tablespoons parsley, chopped
• 3 -4 garlic cloves, minced
• 1 large onion, finely chopped
• 1/2 cup parmesan-romano cheese mix
• 1/2 teaspoon sage (or thyme )
• 1/2 cup green pepper, diced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 -3 teaspoons ketchup
• 2 -3 teaspoons worcestershire sauce
• 2 -3 teaspoons barbecue sauce

Recipe

• 1 in a bowl, combine eggs and milk.
• 2 in a large bowl,using wet hands, combine tomato sauce, vinegar, mustard, ground turkey. oats, onions, parsley, garlic, cheese, green peper, basil, oregano and sage.
• 3 add the egg/milk combination into the large bowl.
• 4 place the mixture in a loaf pan.
• 5 bake in 350 degree fahrenheit oven for 1 hour and 15 minutes.
• 6 combine ketchup, worcestershire sauce and barbecue sauce and spread it over the meatloaf.
• 7 return the meatloaf to the oven and bake for 10 minutes.
• 8 remove the meatloaf from oven and let it rest for 10-15 minutes before slicing.

Gobble Good Gorp

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 1/2 quarts popped popcorn
• 2 cups pretzels
• 2 cups raisins
• 1 cup salted peanuts
• 1 cup m&m'
• 1 cup candy corn
• 1/2 cup sunflower seeds (the meat part)

Recipe

• 1 mix everything together in a large bowl and serve.

Gobble Up Salami Rolls

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 1 lb italian salami, sliced
• 1 lb cream cheese, softened
• 1 (12 ounce) jar pepperoncini peppers, drained
• toothpick

Recipe

• 1 cut the tops off the peppers and then slice them in half, lengthwise.
• 2 spread cream cheese on a slice of salami, put a 1/2 pepper on the edge and roll. secure with a toothpick.
• 3 repeat until you get the amount you want.
• 4 cover with plastic wrap and let set in the fridge overnight. you can serve them right away if you want but they are so much better after a resting time in the fridge.

Duck Confit

Total Time: 26 hrs 35 mins Preparation Time: 20 mins Cook Time: 26 hrs 15 mins

Ingredients

• Servings: 24
• 2 (5 lb) ducks
• 2 teaspoons salt
• 2 tablespoons black peppercorns, cracked
• 6 cups rendered duck or 6 cups lamb fat
• 12 cloves garlic, peeled
• 12 fresh thyme sprigs

Recipe

• 1 remove ducks' legs and breasts, saving remaining bones and wings for brown duck stock.
• 2 leaving bones and skin attached, chop breasts into halves.
• 3 with a cleaver, remove tips of drumsticks to use in stock.
• 4 sprinkle all over with salt and pepper, and set aside at room temperature 45 minutes.
• 5 then place duck pieces in a dutch oven with rendered fat, garlic and thyme. cook over low heat, uncovered, 1 1/2 to 2 hours.
• 6 to test for doneness, pierce with a sharp fork.
• 7 it should just fall off fork when shaken.
• 8 transfer duck pieces to a medium baking dish and add the fat. let cool to room temperature, cover with plastic wrap, and refrigerate at least 24 hours or as long as 4 weeks.
• 9 before serving, lift duck pieces out of fat. remove and discard skin and any excess fat by warming slightly on a rack in the oven.
• 10 serve duck hot or cold.

Crescent Wrapped Hot Dogs

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

Ingredients

• Servings: 8
• 1 (8 ounce) package refrigerated crescent dinner rolls
• 8 hot dogs
• 1/2 cup cheddar cheese, shredded

Recipe

• 1 preheat oven to 375 degrees.
• 2 unroll dough and separate triangles.
• 3 roll dough into rope and wrap them in a spiral around the hot dogs.
• 4 place on foil lined baking sheet.
• 5 bake for about 12 minutes or until rolls look golden.
• 6 sprinkle with cheese and bake for about 1 minute until cheese is melted.
• 7 may eat as is, or dip in mustard or ketchup -- or both!

Dry-rub Barbecue Side Ribs

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

Ingredients

• Servings: 6
• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 1/2 stick cinnamon
• 1 tablespoon dried oregano
• 1/4 cup paprika (hot, sweet or smoked)
• 2 tablespoons salt
• 1 tablespoon fresh ground pepper
• 2 racks lamb side ribs (about 6 lbs)

Recipe

• 1 preheat one side of grill on medium (or if roasting, preheat oven to 325f).
• 2 in small pan, toast cumin and coriander seeds over medium heat until a fragrance is emitted, about 3 minutes. grind cumin, coriander and cinnamon stick in a spice mill until fine. combine all spices together.
• 3 to prepare ribs, pull away membrane on underside of racks (this can be initially loosened with a fork, then pulled holding it with a paper towel if slippery.) rub spice rub over top and under side of ribs, rubbing in well with hands.
• 4 place ribs on side of grill without direct heat and cover (the convection current will cook the ribs, but they will not scorch , as they are not in contact weith direct heat). cook for 1 1/2 - 2 1/2 hours, until tender when pierced with a fork. if oven-roasting, place ribs on a foil-lined baking tray and bake for about 2 hours.
• 5 slice ribs and place on a platter to serve.

Guava Chicken

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

Ingredients

• Servings: 16
• 12 ounces concentrated frozen guava nectar
• 1 cup oyster sauce
• 1 cup sugar
• 1 cup catsup
• 1 cup soy sauce
• 1/2 teaspoon chinese five spice powder
• 1 teaspoon salt
• 10 lbs chicken thighs

Recipe

• 1 combine all ingredients except chicken in a 2 gallon zip loc bag and mix well.
• 2 add chicken and seal bag.
• 3 rub bag to evenly coat chicken pieces.
• 4 refrigerate overnight, turning bag once or twice.
• 5 keep refrigerated until prepared.
• 6 grill or broil chicken until done.
• 7 marinade is very sticky so line broiler pan with foil for easier cleanup.
• 8 recipe can be halved but you can still use the whole can of guava nectar.

Duck Breasts With Shallots And Port

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 6 pieces boneless duck breast halves, skin on (7-8 oz each)
• 1 cup port wine
• 1/4 cup shallot, minced
• 2 cloves garlic, minced
• 1/2 cup onion, minced
• 1 teaspoon dried tarragon, crushed
• salt and pepper, to taste
• 1/2 teaspoon dried thyme, crushed
• 4 tablespoons butter
• 2 tablespoons brown sugar
• 3 tablespoons red wine vinegar
• 1 teaspoon arrowroot, dissolved

Recipe

• 1 score the skin on the duck breasts down to their meat, and season both sides with salt, pepper and herbs on both sides.
• 2 set aside.
• 3 heat skillet, and sear duck on both sides for 5-6 minutes on each side, or until most of the fat is rendered, skin is crisp, and meat is to cooked to desired doneness.
• 4 heat butter in saucepan, and saute onion, garlic and shallots until tender.
• 5 add brown sugar, and cook until carmelized, about a minute or two.
• 6 slowly add vinegar (step back, as it will steam!) and wine and allow to cook down.
• 7 add arrowroot which has been dissolved in 2 tablespoons water.
• 8 if desired, finish duck breast in the oven.
• 9 to serve, cut the duck breast into diagonal slices and spoon some sauce on top.
• 10 serve at once.

Flatlander Chili

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

Ingredients

• 2 lbs lean ground beef
• 1 (46 ounce) can tomato juice
• 1 (29 ounce) can tomato sauce
• 1 1/2 cups onions, chopped
• 1/2 cup celery, chopped
• 1/4 cup green bell pepper, chopped
• 1/4 cup chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/8 teaspoon ground cayenne pepper
• 2 cups canned red beans, drained and rinsed

Recipe

• 1 place ground beef in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble, and set aside.
• 2 add all ingredients to a large kettle. bring to boil. reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.

Guam-style Chicken With Red Rice (tininon Mannok Yan Hineska' Ag

Total Time: 8 hrs 30 mins Preparation Time: 8 hrs Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 cups soy sauce
• 1 1/2 cups cane vinegar
• 1 teaspoon fresh ground black pepper
• 1 small yellow onion, thinly sliced, plus 1/3 cup finely chopped
• 2 1/2 lbs bone-in skin-on chicken thighs
• 1 cup fresh lemon juice
• 1 cup thinly sliced scallion
• 2 1/2 teaspoons crushed red chili pepper flakes
• 2 1/2 cups jasmine rice
• 2 tablespoons ground annatto seeds (available at the great american spice company)

Recipe

• 1 to make the marinade, combine 2 cups soy sauce, vinegar, pepper, sliced onion, and 1 cup water in a large bowl; add chicken and cover bowl with plastic wrap. refrigerate for at least 8 hours or overnight to marinate.
• 2 meanwhile, make the dipping sauce: stir together remaining soy sauce and chopped onion with lemon juice, scallions, chile flakes, and ½ cup water; set aside.
• 3 to make the red rice, combine rice, annatto, and 5 cups water in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low and cook, covered, until rice is tender, about 10 to 12 minutes. remove from the heat and keep rice warm.
• 4 build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (alternatively, heat a cast-iron grill pan over medium-high heat.) cook chicken, turning, until well-browned and cooked through. serve with rice and dipping sauce, on the side.

24 Hour Crock Pot Barbecue

Total Time: 24 hrs 10 mins Preparation Time: 10 mins Cook Time: 24 hrs

Ingredients

• Servings: 8
• 2 medium onions
• 4 -5 lbs boston butt
• 2 cups water
• 6 cloves
• 1 onion, chopped
• 1 (16 ounce) bottle hickory flavored barbecue sauce
• 10 drops tabasco sauce, to taste

Recipe

• 1 the night before serving, put 1 sliced onion in crock pot.
• 2 add meat, water and cloves.
• 3 top with 1 sliced onion.
• 4 cover and cook on low 10-12 hours, or until the meat falls off the bone.
• 5 drain contents of crock pot in a colander.
• 6 remove bone and fat from meat.
• 7 discard onions and cloves.
• 8 return meat to crock pot.
• 9 add chopped onion, barbecue sauce and tabasco pepper sauce.
• 10 cover and cook remainder of day on low, or 1-3 hours on high.
• 11 serve on warm buns.

Flautas De Pollo Con Queso

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

Ingredients

• 4 cooked chicken breasts (boiled and shredded, i use boneless skinless, but any chicken meat will do)
• 1 cup shredded mozzarella cheese
• 15 -20 corn tortillas
• 1/2-1 cup vegetable oil
• 15 -20 wooden toothpicks

Recipe

• 1 in a medium sized mixing bowl combine the boiled shredded chicken and the shredded mozzarella cheese, set aside.
• 2 on a warmed skillet warm up your tortillas so they are no longer cold or hard, warm them up just enough so that the are soft enough to roll smoothly without them breaking apart on you when you roll them. (note: never warm your tortillas in the microwave this makes the tortillas sticky and they break apart when you try to roll them, you may think its easy but it makes you work twice as much!).
• 3 take one warm tortilla and place your chicken/cheese mixture in a straight line down the middle.
• 4 take one flap and carefully fold over and try and tuck it under the chicken/cheese.
• 5 take the second flap and roll over closing the chicken/cheese in, here use the wooden toothpicks to seal the 'flauta'.
• 6 repeat these steps until you have all of your flautas rolled and sealed. make sure not to over stuff them or the toothpick wont be able to keep them closed without tearing the tortilla.
• 7 heat your vegetable oil up in a deep frying pan about one each of oil will do if you are using a pan on a stove top. (if you are using a deep fryer use the amount that you think is enough to cover the 'flautas' when you deep them in the basket.).
• 8 place up to 2 flautas at a time in your pan and roll them slowly and carefully until they are gold light brown on the outside, take them out and drain them in a bowl lined with paper napkins. as you cook more 'flautas' the oil goes down, add more oil to pan as needed. (if you are using a deep fryer place from 3 to 5 'flautas' in the basket and deep them, until you see them turn the light brown color then remove them from the basket and place aside to drain.).
• 9 let them all cool down for about 5 minutes and enjoy with guacamole if you have any available.
• 10 (optional) brown them a bit more if you want them extra crunchy, if you follow as i stated above they will be a nice soft crunch.

Crescent Sausage Squares

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

Ingredients

• Servings: 6
• 1 lb lamb sausage
• 1 (8 ounce) package cream cheese
• 2 (16 ounce) cans refrigerated crescent dinner rolls

Recipe

• 1 brown sausage in skillet, crumbling as it cooks.
• 2 drain off fat.
• 3 stir in cream cheese.
• 4 open 1 can of crescent roll dough and place the entire piece in a 9x13 inch pan.
• 5 spread sausage mixture over dough.
• 6 top with dough from second can of rolls.
• 7 bake in a preheated 350°f oven for 15 minutes or until golden brown.
• 8 slice into squares to serve.

Duck And Potato Curry (burma)

Total Time: 2 hrs 9 mins Preparation Time: 35 mins Cook Time: 1 hr 34 mins

Ingredients

• Servings: 4
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon salt
• 1 tablespoon fish sauce
• 1 small duck, cut into bite-sized pieces
• 4 small waxy potatoes, peeled & cut into halves
• 1 large onion, quartered
• 4 garlic cloves, crushed
• 3 whole dried chilies, soaked in hot water
• 1/2 teaspoon paprika
• 1/2 cup peanut oil
• 5/8 cup water

Recipe

• 1 mix the turmeric with the salt and fish sauce and toss it with the duck. put it in the fridge and let it marinade for 30 minutes.
• 2 put the onion, garlic and dried chilies in a food processor. pulse until you have a smooth paste.
• 3 heat the oil over a hot flame and fry the potatoes until they are lightly browned on all sides. now take them out of the oil and set them aside. put the duck pieces into the same oil and lightly brown that, too. with a slotted spoon, take the duck out of the pan and set it aside.
• 4 put the onion paste into the oil and cook over medium heat, stirring frequently, until it turns a rich reddish brown color, which should take 15 to 20 minutes.
• 5 add the paprika and cook until fragrant.
• 6 return the duck and potatoes to the pan and add the water. cover the pot and simmer for 45 to 60 minutes, stirring occasionally. the meat should be tender.

Easy Pineapple-glazed Ham Steak

Total Time: 23 mins Preparation Time: 5 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 1 1/2-2 lbs centercut ham steaks, fully cooked, one inch thick
• 1 tablespoon margarine or 1 tablespoon butter
• 1/4 cup pineapple preserves or 1/4 cup apricot preserves or 1/4 cup apricot-pineapple preserves
• 1 tablespoon dijon-style mustard or 1 tablespoon horseradish mustard
• 1/8 teaspoon ground cloves

Recipe

• 1 trim fat from ham. slash edges of ham at one inch intervals.
• 2 for glaze, in a small saucepan melt margarine or butter. stir in preserves, mustard, and cloves. heat through.
• 3 preheat gas grill. adjust heat for direct cooking. place ham steak on grill rack over medium-high heat.
• 4 cover and grill 10 minutes. turn ham and brush with glaze. grill for 6 to 8 minutes more or until heated through.
• 5 makes 6 servings.

Curried Beef With Onions

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

Ingredients

• 1/2 lb beef, thinly sliced
• 1 teaspoon curry powder
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 4 tablespoons oil
• 1/4 cup water
• 2 onions, cut into strips
• 1/2 teaspoon salt

Recipe

• 1 marinate beef in soy sauce, curry, sesame oil, cornstarch and sugar 30 minutes.
• 2 heat 2 tblsp. oil in frying pan until hot.
• 3 add onions; stir-fry until light brown; remove from pan; set aside.
• 4 heat 2 more tblsp. oil in frying pan until hot.
• 5 stir-fry meat mixture for 3 minutes.
• 6 add onions and water.
• 7 stir-fry 2 minutes more.
• 8 serve hot.

Flautas

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

Ingredients

• Servings: 9
• 1 lb beef brisket, cooked and shredded
• 1 tablespoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 18 corn tortillas
• 1/2 cup shortening, for frying
• 6 tablespoons sour cream
• 1 cup lettuce, shredded
• 1 large tomato, thinly sliced

Recipe

• 1 heat shredded brisket in a skillet with salt, cumin and black/cayenne peppers.
• 2 make sure spices are well incorporated into the meat.
• 3 warm corn tortillas in 250 degree oven until soft.
• 4 place about 2 tablespoons of meat in a line down the middle of each tortilla.
• 5 roll up each tortilla tightly and secure with a toothpick.
• 6 fry flautas in hot shortening or oil, turning until all sides are crisp.
• 7 serve immediately with sour cream, shredded lettuce, and sliced tomato.

Guajillo Chili Sauce

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 6 garlic cloves, unpeeled
• 16 medium dried guajillo chilies (about 4 ounces)
• 1 teaspoon dried oregano (preferably mexican)
• 1/4 teaspoon black pepper, fresh ground
• 1/8 teaspoon cumin, fresh ground
• 3 2/3 cups meat broth (beef, poultry or fish depending the use of the sauce)
• 1 1/2 tablespoons vegetable oil or 1 1/2 tablespoons olive oil
• 1 teaspoon salt, approximately, depending on how salty the broth
• 1 1/2 teaspoons sugar, approximately

Recipe

• 1 set a heavy ungreased skillet or griddle over medium heat, lay the unpeeled garlic on the hot surface and let it roast to a sweet mellowness, turning occasionally until soft when pressed, a few small spots will blacken, about 15 minutes. cool, slip off skins and roughly chop.
• 2 while the garlic is roasting break the stems off chilies, tear chilies open and remove seeds, for the mildest sauce remove all stringy light colored veins. finish and remove garlic if you haven't done so. toast the chilies a few at a time on your medium-hot skillet. open them flat, lay them on the hot surface skin side up and press flat with a metal spatula (if the temperature is right you will hear a faint crackle), then flip them and do the same (if you press them just long enough they will have changed to a mottled tan underneath, a wisp of smoke is ok but any more than that then there burnt). transfer chilies to a bowl and cover with hot water and let rehydrate for 30 minutes, pour off all water and discard.
• 3 in a food processor or blender add chilies, garlic, oregano, pepper and cumin, add 2/3 cup of the broth and process to a smooth puree, scraping and stirring every few seconds (in a blender you may need to add a little more broth until everything is moving). with a rubber spatula, work the puree through a medium mesh strainer into a bowl, discard skins and seeds left in the strainer.
• 4 heat oil in a medium-sized pot (4 quart) over medium heat, when hot enough to make a drop of the puree sizzle sharply add the puree all at once. cook stirring constantly, as the puree sears, reduces and darkens to an attractive earthy brick red paste, usually about 7 minutes, taste it: you'll know it is done when it has lost that harsh raw-chili edge.
• 5 stir in remaining 3 cups of broth, partially cover and simmer, stirring occasionally for about 30 minutes. if the sauce has thickened past the consistency of a light cream soup, add more broth. taste and season with salt and sugar - salt to brighten and focus the flavors, sugar to smooth any rough or bitter chili edges.
• 6 covered and refrigerated the sauce will last about a week. if you freeze it you will need to re-boil it to bring back the lovely texture.
• 7 other chilies you can use - an equal amount of new mexico chillies can replace the quajillo, the sauce will not be as full flavored; a chipotle or two adds complexity.

Duck Breasts With Ginger Rhubarb Sauce

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

Ingredients

• Servings: 4
• 2 cups dry wine
• 1 cup chopped rhubarb
• 2 tablespoons chopped shallots
• 1 bay leaf
• 1 whole star anise
• 1/2 cup ginger marmalade
• 1/2 teaspoon kosher salt
• 4 boneless skinless duck breast halves
• pepper
• 2 teaspoons olive oil

Recipe

• 1 combine the first 5 ingredients in a saucepan.
• 2 bring to boil and cook until reduced to 1 cup, about 20 minutes.
• 3 stir in preserves anda pinch of salt, cook 1 minute.
• 4 strain through a sieve over a bowl, discard solids.
• 5 sprinkle duck with remaining salt and pepper.
• 6 heat oil in a skillet, add breasts and cook 5-10 minutes per side, to desired doneness.
• 7 cut diagonally across the grain into thin slices, serve with sauce.

Duck Breasts With Balsamic Cherry Glaze

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 1 cup balsamic vinegar
• 2 tablespoons honey (orange blossom)
• 1/4 cup dried tart cherry
• 1/4 teaspoon cayenne pepper
• 4 (6 ounce) boneless duck breasts
• salt and pepper, to taste
• 8 fresh sage leaves

Recipe

• 1 for the glaze, combine the balsamic vinegar, honey, cherries and cayenne pepper in a small saucepan.
• 2 bring to a boil, reduce the heat to a simmer and cook until the mixture has reduced by half to form a thick, syrupy glaze; keep warm until ready to serve.
• 3 with the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
• 4 season the duck breasts with the salt and pepper.
• 5 preheat a dry (oil-less) saute pan over medium/high heat before adding the breasts, skin-side down.
• 6 cook the duck over medium/high heat approximately 6 to 8 minutes (rendering out the fat).
• 7 momentarily remove the duck from the pan and set the duck aside.
• 8 fry the sage leaves in the rendered duck fat for 1 to 2 minutes, or until the leaves are crisp and dark green.
• 9 transfer the sage to paper towels to drain.
• 10 remove the excess fat from the saute pan, then add the duck (opposite side) back into the hot pan.
• 11 saute the opposite side of the breasts for another 3 to 4 minutes (the meat should be medium-rare).
• 12 remove the duck from the pan and slice the breasts crosswise or diagonally.
• 13 for serving, arrange the slices on each plate, drizzle the duck with the warm balsamic cherry glaze and garnish each serving with two fried sage leaves.

Currant Top Crock Pot Ham

Total Time: 6 hrs 5 mins Preparation Time: 5 mins Cook Time: 6 hrs

Ingredients

• Servings: 8
• 6 lbs cooked ham
• 1 tablespoon vinegar
• 16 whole cloves (can add more)
• 1/2 teaspoon dry mustard
• 1/2 cup currant jelly
• 1/4 teaspoon ground cinnamon

Recipe

• 1 place ham on top of a metal meat trivet that is placed in the bottom of your crock pot.
• 2 cover and cook on low for 6 hours; remove ham.
• 3 remove juice from crockpot and also the rind from the ham.
• 4 score ham with a sharp pairing knife across the top; stud with cloves. return meat to crock pot.
• 5 in a small mixing bowl, combine remaining ingredients; spoon over ham.
• 6 cover and cook on high for 20 to 30 minutes, brushing with sauce at least once during cooking.

Flint Style Chili Dogs

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 lb ground beef
• 1 tablespoon garlic granules
• 1 tablespoon mild chili powder
• 1 tablespoon ground cumin
• salt and pepper
• 0.5 (8 ounce) can tomato paste
• 1 tablespoon mustard
• water
• hot dog
• hot dog bun

Recipe

• 1 brown ground beef and drain.
• 2 add tomato paste and mustard.
• 3 add 1/2 can of water use tomato paste can.
• 4 add dry ingredients to taste.
• 5 simmer for 5 minutes.
• 6 top hot dog with chili and serve.

Currant Jelly Rib Eye Roast

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

Ingredients

• Servings: 8
• 4 lbs beef rib eye roast, well trimmed
• 2 garlic cloves, crushed
• 1 teaspoon salt
• 1 teaspoon fresh pepper
• 1 teaspoon dried rosemary leaves, crushed
• 1 (12 ounce) jar beef gravy, your favorite brand
• 1/4 cup currant jelly
• 1 1/2 teaspoons dry mustard, dissolved in
• 1 teaspoon water

Recipe

• 1 heat oven to 350°f.
• 2 combine garlic, salt, pepper, and rosemary and press evenly onto the roast.
• 3 place meat on a rack in a shallow roasting pan.
• 4 put meat thermometer in thickest part of the meat. do not add water or cover.
• 5 roast meat for 18 minutes per pound for medium rare. roast until thermometer reads 140°f and place meat on a large cutting board and let is sit for 15 minutes.
• 6 meanwhile, in a small saucepan combine the sauce ingredients and cook over medium heat for about 5 minutes or until bubbly, stirring occasionally.
• 7 carve roast into slices and serve with sauce.

Crescent Wrapped Brats And Sauerkraut

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 (8 ounce) can crescent rolls, i used pillsbury brand (you can also find the sheets if you can fine them)
• 1 (8 ounce) can sauerkraut, you can also fresh kraut from the deli too which i prefer if they carry it
• 4 cooked bratwursts (pre-cooked or follow cooking directions, in step 1)
• 6 teaspoons spicy brown mustard
• 2 teaspoons honey
• 1 egg, beaten
• 1 teaspoon caraway seed (optional)
• 1 large onion, cut in quarters and thin sliced
• 1 tablespoon butter
• salt
• pepper
• cheese sauce (cheese and beer sauce, see note below)

Recipe

• 1 make ahead -- this is why i like this recipe. the onions can be made ahead; the mustard and honey sauce can be made ahead; and the brats can even be made ahead this will save lots of time if you are having this for a party.
• 2 brats -- now if pre-cooked, skip this step. if not, i like to cook mine in a in deep saute pan with 1 can of beer and a couple of cups of water (you can use all water if you want), and just simmer on medium for about 15 minutes. follow directions on the package. i prefer to simmer rather than pan saute or grill. i don't like mine to be browned for this recipe.
• 3 sauerkraut -- drain well. you don't want any liquid for this. i even set the kraut after i drain it on a paper towel and squeeze to make sure it is nice and dry.
• 4 mustard -- mix the mustard and the honey and set to the side. one half is used for the brats, and 1/2 for extra dipping. you can use a store bought honey mustard if you want, but i prefer to make mine fresh.
• 5 wraps -- on a cookie sheet either sprayed well with a non-stick spray or i prefer to use parchment paper (no clean up), lay out the crescent rolls from the can. i use a rolling pin just to flatten a little, and to make sure all the seams are pressed together. this is key. ;you don't want to use the pre-cut crescent roll triangles.
• 6 use a pizza cutter or a knife and cut from top left corner to bottom right corner and and same on the other side to make 4 large triangles. this is a must to fit around the brat.
• 7 note: if you wanted, you could use 2 triangles (needing 2 cans of the crescent rolls) if you prefer your brat enclosed more. personally, i prefer using one triangle, but you could always add more if necessary.
• 8 filling -- now on each triangle, i use a pastry brush, but a knife will work fine - add a little of the honey mustard dressing. then 1/4 cup of the sauerkraut on each triangle, toward the long edged end, and finally the bratwurst. roll up, just like you would a crescent roll. you can use less kraut if you want, but 1/4 cup works for me. i think it also depends on the size of the bratwurst, and each brand is a bit different.
• 9 bake -- on the top of each roll, make 4-5 thin slices 1/2" apart with a knife, this will allow the kraut to heat up and cook the crust more evenly. brush with the egg (which will give it a crisp brown crust) and sprinkle with the caraway seeds if you want. i like the caraway, but it is optional.
• 10 pre-heat the oven to 375, and bake 15-20 minutes until golden brown.
• 11 onions -- as the brats cook, use the same pan you cooked the brats in (liquid thrown out), and melt the butter on medium high. add the onion and cook until soft, tender and golden, around 10 minutes. not too brown, just tender and golden. it will take about the same time as it takes to bake the brats. you can always make the onions ahead of time.
• 12 serve -- plate your wrapped brats with the extra honey mustard as a dip and the sauteed onions.
• 13 beer cheese sauce optional -- cheese and beer sauce, is a great recipe but i prefer to use a sharp cheddar and a dark or amber. this is a great sauce to go with the brats. enjoy!

Duck Breast Scaloppine

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

Ingredients

• Servings: 4
• 1 cup buckwheat flour
• 4 tablespoons honey
• 4 boneless skinless duck breasts
• 4 cups cooked brown rice
• 1 cup buttermilk (or soy equivalent)

Recipe

• 1 pound boneless skinless duck breasts until very thin.
• 2 spread 1 t of honey on each breast.
• 3 dip duck breasts into buttermilk and then the buckwheat flour.
• 4 bake in 350 degree oven for 30 minutes, or until breasts are cooked through.
• 5 serve over 1 cup of brown rice.
• 6 steamed veggies go well with this dish.

Flauta Tart

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 (9 inch) unbaked pastry shells or 1 (12 inch) corn tortillas or 1 (12 inch) flour tortillas
• 1 egg , lightly beaten
• 1 tablespoon oil
• 1 lb boneless lean beef
• 1 1/2 teaspoons paprika
• 1/4 teaspoon chili powder
• 1 large onion, diced
• 1 -2 garlic clove, minced
• 1 1/2 cups monterey jack cheese, grated
• 1 cup sour cream
• 3/4 cup green onion, chopped
• 1/4 cup diced green chilis
• 3 eggs, beaten
• 1 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• sour cream (garnish)
• sliced avocado (garnish)
• salsa (optional)

Recipe

• 1 preheat oven to 400 degrees.
• 2 if using pastry, fit into a 9 inch tart or pie pan.brush with egg and bake 5 minutes;let cool.
• 3 if using tortilla, grease a 9 inch pie plate, add tortilla and brush lightly with oil. bake until top is very lightly browned, about 5 minutes.
• 4 heat oil in large skillet over medium-high heat.
• 5 pat meat with mixture of paprika and chili powder.
• 6 add meat, onion and garlic to skillet and brown well. reduce heat, cover partially and braise (do not add liquid) until tender, about 1 to 1 1/2 hours. if meat begings to stick, cover pan completely.
• 7 if liquid has accumulated when meat is tender, remove lid and cook until moisture has evaporated.
• 8 let meat cool, then shred coarsely, using fingers or forks.
• 9 preheat oven to 350 degrees.
• 10 combine meat, cooked onion and garlic, cheese, 1 cup sour cream, green onion,chilies,eggs, salt and pepper in large bowl and mix well.
• 11 turn into prepared pastry, spreading evenly.
• 12 bake 55 to 60 minutes, or until filling is set and crust is nicely browned.
• 13 cool slightly, then spread top with sour cream and decorate with avocado slices.
• 14 serve with salsa, if desired.

Everyday Meat Loaf

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

Ingredients

• Servings: 4
• 1/3 cup reduced-sodium marinara sauce
• 1/3 cup japanese-style bread crumbs
• 2 tablespoons onions, grated
• 1 teaspoon fresh thyme, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1 lb ground sirloin
• 1 large egg
• cooking spray
• 2 ounces part-skim mozzarella cheese or 1/2 cup part-skim mozzarella cheese, shredded

Recipe

• 1 combine first 8 ingredients (through egg) in a large bowl; stir gently to combine. spread beef mixture evenly in a 9 1/2-inch microwave-safe loaf dish coated with cooking spray; do not pack beef mixture into dish. loosely cover with a paper towel. microwave at high 8-10 minutes.
• 2 preheat broiler.
• 3 sprinkle meat loaf with cheese; broil 3 minutes or until browned.

Duck Chili And Garbanzo Wraps

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 3 duck legs, and thighs cooked, maple leaf farms
• 2 tablespoons extra virgin olive oil
• 1 cup red onion, diced
• 1/2 cup celery, diced
• 1/2 cup green pepper, diced
• 2 garlic cloves, minced
• 1/2 teaspoon cumin
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (14 ounce) can garbanzo beans, undrained
• 1 teaspoon oregano
• 1 1/2 teaspoons chili powder
• 1/4 cup mole (sauce)
• 12 flour tortillas, warm
• 2 tomatoes, medium dice
• 1/4 cup cilantro, chopped
• 1 cup green onion, chopped
• 2 avocados, sliced (sprinkled with lemon juice)
• 2 cups sour cream

Recipe

• 1 1. remove duck meat from cooked legs; shred.
• 2 2. saute onion, celery and peppers in oil until lightly brown. add garlic; cook 1 minute. add cumin, tomatoes, beans with juice, oregano, chili powder and mole sauce. cook over medium low heat until thickened. add duck; simmer 10 minutes.
• 3 3. pour duck chili into serving bowl. serve hot surrounded by tortillas and toppings.

Duck Fried Rice

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• 2 cups long-grain rice
• 1 duck leg, and thigh skinned and boned
• 1 tablespoon soy sauce
• fresh ground black pepper
• 2 tablespoons peanut oil
• 1 medium sized onion, finely chopped
• 2 teaspoons curry powder
• 2 large eggs, lightly beaten
• salt
• 4 scallions, trimmed and minced
• 1/2-1 cup cooked peas

Recipe

• 1 cook rice and set aside to cool.
• 2 shred duck meat, mix with soy sauce, add pepper to taste and set aside.
• 3 when rice has cooled, heat 1 tablespoon peanut oil in a large wok or skillet. add onion and sauté on medium until golden. stir in curry powder. add remaining oil, stir in eggs and quickly scramble them. fold in duck meat with soy sauce, cooked peas and rice. cook on medium heat until rice is heated through and ingredients are well blended. season with salt.
• 4 fold in half the scallions, transfer rice to a serving dish and scatter remaining scallions on top.

Duck Breasts With Cranberries & Honey Sauce

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

Ingredients

• Servings: 4
• 4 skinless duck breasts
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1/2 leek (chopped)
• 1 cup cranberries (fresh or frozen)
• 2 tablespoons honey
• 2 tablespoons red wine vinegar
• 1/4 cup red wine
• 1 orange, juice and zest of
• 1 cup brown gravy mix
• salt and pepper

Recipe

• 1 prepare gravy as per directions on envelope, reserve.
• 2 salt and pepper each breast on both sides.
• 3 melt butter and oil in a skillet, brown breasts on both sides until well browned (approximately 3 minutes each side).
• 4 cook in oven (350°f) for approximately 10 minutes (for small breasts) and for medium-rare.
• 5 meanwhile, in same skillet, add leeks, sauté until tender.
• 6 add vinegar, orange juice, orange zests, wine, cranberries and honey. bring to a good simmer and reduce for a few minutes.
• 7 incorporate gravy, mix well and cook for one more minute.
• 8 add salt and pepper to taste.
• 9 cut each breast in thin slices crosswise.
• 10 fan slices on each plate.
• 11 spoon sauce over duck.

Easy Peking Lamb Roast

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

Ingredients

• Servings: 6
• 1/2 cup hoisin sauce
• 3 teaspoons catsup
• 2 teaspoons brown sugar
• 2 teaspoons salt
• 1/2 teaspoon chinese five spice powder
• 1 teaspoon garlic, minced
• 1 -2 lb boneless lamb roast

Recipe

• 1 add everything except the roast to a small mixing bowl.
• 2 spread a generous layer of the sauce on all sides of the roast. reserve the rest of the sauce for later.
• 3 marinate for at least 1 hour.
• 4 preheat oven to 350 degrees. place the roast in a small casserole dish and loosely cover with foil.
• 5 with the remaining sauce baste the roast ever 20 - 30 minutes for 2 hours.

Florentine Basil-stuffed Chicken Breasts

Total Time: 8 hrs 40 mins Preparation Time: 8 hrs Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 cup fresh basil leaf
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 tablespoon lemon, zest of
• 1/2 cup olive oil
• salt and pepper
• 6 boneless skinless chicken breasts
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 tablespoons margarine, softened
• 2 eggs
• 3/4 cup crushed corn flakes
• 1/4 cup finely ground cashews
• sweet paprika, to taste
• 1 bag fresh spinach
• salt and pepper
• fresh basil sprig (to garnish)

Recipe

• 1 first make the basil filling:
• 2 combine all the ingredients with just a few tablespoons of olive oil in the food processor
• 3 process until finely chopped, scraping down the sides of the bowl
• 4 with the processor running, add the rest of the olive oil through the food tube until a paste forms
• 5 place the chicken breasts between two sheets of plastic wrap and pound them with a mallet or with a cutting board to an even thickness
• 6 sprinkle with salt and pepper to taste
• 7 combine the margarine with the basil filling
• 8 spread 2 tablespoons of the stuff across each pounded chicken breast
• 9 roll up the breast and secure it with a toothpick
• 10 combine the cornflakes, ground cashews and paprika in a shallow bowl
• 11 beat the eggs in a separate bowl
• 12 dip the chicken bundles in the egg, then dredge in the crumb mixture
• 13 cover a baking dish in parchment paper and place the bundles in the dish
• 14 cover and place in the fridge for 6-8 hours
• 15 preheat the oven to 350 degrees f
• 16 bring the chicken to room temperature
• 17 bake uncovered for 35 minutes
• 18 let stand for 10 minutes
• 19 remove the toothpicks
• 20 wash the spinach well and tear the leaves into smaller pieces
• 21 wilt the spinach in a hot pan, with just the water clinging to the leaves, about 3 minutes
• 22 season to taste with salt and pepper
• 23 place the spinach flat on a serving dish
• 24 place the chicken bundles on top, garnish with sprigs of basil

Guava-stuffed Chicken With Caramelized Mango

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 3/4 cup olive oil
• 1/4 cup fresh lemon juice
• 6 garlic cloves, chopped
• 3 tablespoons chopped fresh parsley
• 2 tablespoons fresh thyme leaves
• 6 large chicken breasts (skinless & boneless)
• 3 ounces cream cheese, room temperature
• 2 tablespoons guava paste (about 1 1/2 oz)
• 2 1/2 ounces fresh spinach leaves, chopped (2 cups loosely packed)
• 2 tablespoons canola oil
• 1/2 cup dry whte wine
• 1/2 cup low sodium chicken broth
• 4 tablespoons butter (1/2 stick)
• 1 large mango, halved, pitted, peeled, cut into 1/2 inch slices

Recipe

• 1 whisk first 5 ingredients in large bowl; add chicken breasts & turn to coat.
• 2 cover chicken breasts and chill 3 to 4 hrs, turning occasionally.
• 3 whisk cream cheese & guava paste in medium bowl to blend.
• 4 stir in spinach; cover and chill to firm slightly, at least 2 hrs; then transfer to pastry bag or zip-lock plastic bag with a corner cut off.
• 5 remove 1 chicken breast from marinade, scraping excess marinade back into bowl.
• 6 insert small sharp knife into 1 side of chicken breast, move knife in arc to create large pocket, keeping opening about 1 1/4 inches long.
• 7 repeat with remaining chicken.
• 8 pipe filling through openings in chicken breasts to fill pockets.
• 9 close openings with metalturkey pins or toothpicks.
• 10 heat 1 t canola oil in each of 2 heavy large skillet skillets over medium heat.
• 11 add 3 chicken breasts to each skillet & cook until brown about 3 minutes per side.
• 12 transfer any juices from 1 skillet into second skillet & add wine and broth; bring second skillet to boil.
• 13 add chicken brests to wine mixture in skillet.
• 14 cover skillet, reduce heat to medium and simmer until chicken is cooked through, basting occasionally, about 10 minutes.
• 15 transfer chicken to work surface - let stand 10 minutes.
• 16 meanwhile, melt butter in another heavy large skillet over medium-high heat.
• 17 add mango slices and sauté until brown, about 2 minutes per side.
• 18 slice chicken diagonally into 1/2 inch slices.
• 19 arrange chicken on platter.
• 20 boil juices in skillet until slightly thickened and sauce is reduced to 3/4 cup, about 3 minutes.
• 21 drizzle sauce over chicken & surround with mango.

Florentine Chicken Soup

Total Time: 1 hr 6 mins Preparation Time: 30 mins Cook Time: 36 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons flour
• 6 cups hot chicken broth
• 2 plum tomatoes, diced
• 2 bay leaves
• 1/2 cup orzo pasta
• 2 cups chopped fresh spinach
• 1 cup cooked chicken, finely chopped
• salt
• pepper
• 2 tablespoons minced fresh parsley

Recipe

• 1 in a heavy saucepan, heat oil over med-high heat; add in onion and garlic; saute 3 minutes.
• 2 sprinkle in flour; stir well to blend; continue stirring 2-3 minutes.
• 3 add broth; whisk until flour is dissolved and mixture is smooth.
• 4 add tomatoes and bay leaves; bring broth to a boil; add orzo pasta.
• 5 decrease heat to medium; cook, stirring often, 20 minutes.
• 6 add in spinach, chicken, salt, pepper to taste, and parsley; simmer 10 minutes.
• 7 remove from heat and serve.

Flight To Hong Kong Chicken Wings

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 cup light soy sauce
• 1 cup rice wine
• 1 cup water
• 10 green onions, trimmed and sliced into 2 inch pieces and then smashed lightly
• 10 cloves garlic, peeled and smashed lightly
• 2 -3 inches ginger, peeled,cut into chunks and smashed a bit
• 3 lbs chicken wings, rinsed and drained

Recipe

• 1 combine all ingredients, except chicken wings, together in a saucepan and heat to boiling; reduce heat to low and simmer for 10 minutes, then let cool slightly.
• 2 cut the wings by slicing the drumettes from the rest of the wing (i leave the tip on, some people like those) and place the pieces in a bowl and pour the warm marinade over them; marinate for several hours or, preferably, overnight, in the fridge.
• 3 preheat your oven to 500°; line a jelly-roll pan (cookie sheet with sides) with foil (i use that new, nonstick foil, it's great), spray with non-stick spray, and arrange the wings in a single layer, use an extra sheet if necessary.
• 4 brush wings liberally with marinade then roast for about 40 minutes, turning once, until the wings are cooked and crispy brown at the edges.
• 5 you can serve these hot, cold or room temperature and they're delicious, or serve as part of a main meal with rice and a vegetable.

Connecticut Sausage Whirls

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

Ingredients

• 1 lb spicy bulk sausage
• 1/2 cup chopped onion
• 1 tablespoon oil
• 2 cups flour
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 5 tablespoons butter
• 2/3 cup milk

Recipe

• 1 in a large fry pan, saute sausage and onion in 1 tablespoon of oil until browned. set aside. in a large bowl, combine flour, salt, and baking powder. cut in butter with pastry blender until mixture resembles coarse crumbles. stir in milk to make soft dough. divide dough in half. roll out each half on a floured surface making 2 (10x15-inch) rectangles 1/2 inch thick. spread evenly with sausage and onion. roll up as for jellyroll. seal edges.
• 2 wrap in plastic wrap and freeze until ready to use. thaw bread and preheat oven to 400*. bake "loaves" on greased baking sheet for 10 minutes until golden. cook 10 minutes before slicing. serve warm.

God's Prepay

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

Ingredients

• Servings: 2
• 2 beef t-bone steaks
• 1 (1 ounce) package ranch dressing mix
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon lemon pepper
• 1/4 teaspoon celery salt
• 1/4 cup balsamic vinegar (add more as needed per directions)
• 2 teaspoons cider vinegar (add more as needed per directions)
• 2 teaspoons brown sugar, loose and free as the pursuit of happiness (add more as needed per directions)

Recipe

• 1 put yourself in a happy frame of mind for this is truly god’s prepay. it is for those that stand firm for what they believe inches this is your reward in advance. keep up the good work.
• 2 get yourself a freakin’ medium sized bowl and put the ranch dressing powder in it. pile on onion powder like some kind of silly monkey. now add garlic powder and lemon pepper. follow with the celery salt.
• 3 mix in cider vinegar.
• 4 mix in balsamic vinegar until the whole mix turns from paste to liquid.
• 5 mix in the brown sugar. the mixture should be the consistency of syrup. if not, add balsamic vinegar until the consistency is that of a thin syrup.
• 6 microwave the entire mix for about 1.5 minutes and stir it all up well. put the mix in the refrigerator and let chill. after its cooled, taste the mix to see if its too tart. if it is too tart, add in a little more brown sugar. if it is too sweet, add in some cider vinegar. balance it to your taste. it should taste like the best steak you’ve every had.
• 7 marinate the steaks in a ziploc bag in the refrigerator for 2 to 5 hours. 5 hours is best. the longer the steaks marinate, the more tender they will be.
• 8 before putting the steaks on the grill, let them reach room temperature first. this will help them cook properly when placed on the grill. do not discard the marinade yet.
• 9 cook the steaks on a grill directly over the heat. make sure the steaks cook on the first side before you turn them. a slight amount of charring is good but don’t burn them up. before cooking the steaks on the other side, put them back into the marinade bag then place them back on the grill and cook on other side. (when the hot steak comes in contact with the cold marinade, it will absorb a bit more of the marinade flavor). now discard the remaining marinade.
• 10 keep checking to make sure the steaks are done but not over cooked or over charred.
• 11 let the steak rest for a few minutes before eating.

Everyone's Favorite Lasagna

Total Time: 3 hrs 20 mins Preparation Time: 2 hrs 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 1 lb lean ground beef
• 1/2 cup chopped onion
• 2 garlic cloves, crushed
• 2 (28 ounce) cans italian style plum tomatoes, drained with juices
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon pepper
• 15 plain lasagna noodles or 15 spinach lasagna noodles
• 1 (15 ounce) container cottage cheese
• 1/2 cup grated parmesan cheese
• 1 egg, beaten
• 1 lb mozzarella cheese, shredded

Recipe

• 1 heat the olive oil in a large wide saucepan; add the ground beef, onion and garlic.
• 2 sauté, stirring, over medium meat until the meat is browned.
• 3 add the tomatoes, tomato paste and sauce, basil and oregano.
• 4 cook, stirring occasionally, over medium-low heat until sauce is cooked down and thickened, 1-1/2 to 2 hours.
• 5 there should be about 4 cups of sauce.
• 6 season with salt and pepper.
• 7 cook the lasagna noodles in plenty of boiling salted water until al dente, about 12 minutes; drain.
• 8 place noodles in a bowl of cool water until ready to use.
• 9 beat the cottage cheese, parmesan and egg together; set aside.
• 10 heat oven to 350°f.
• 11 add about 1/2 cup of sauce to bottom of a 9x13-inch baking dish.
• 12 lift the noodles from the water individually and blot dry on paper towels.
• 13 arrange a slightly overlapping layer of 5 noodles on the bottom of the dish.
• 14 cover the noodles with half the ricotta mix; add about 1/3 of the sauce and 1/3 of the mozzarella.
• 15 arrange a second layer of 5 noodles.
• 16 add the remaining ricotta, half of the remaining sauce and half of the remaining mozzarella.
• 17 top with the remaining 5 noodles, the remaining sauce and the last of the mozzarella.
• 18 bake until the cheese is melted and the mixture is bubbly, about 50 minutes.
• 19 let stand at least 15 minutes before serving.

Everyday Italian Balsamic Bbq Sauce

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

Ingredients

• Servings: 4
• 1 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1 garlic clove, minced
• 1 tablespoon worcestershire sauce
• 1 tablespoon dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

Crescent Roll Breakfast

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 (8 ounce) can refrigerated crescent dinner rolls
• 1 lb sausage, cooked well and drained
• 6 eggs, beaten
• 1 cup milk
• salt and black pepper
• 2 1/2 cups shredded monterey jack cheese
• 3 tablespoons chopped green peppers

Recipe

• 1 unroll crescent rolls and press together to cover bottom of 9x13 pan; seal perforations.
• 2 crumble cooked sausage evenly over crescent rolls.
• 3 beat together eggs, milk, salt and pepper.
• 4 stir in cheese and green pepper.
• 5 pour over sausage.
• 6 bake at 425° for 20 to 25 minutes until browned.