Total Time: 50 mins
Preparation Time: 5 mins
Cook Time: 45 mins
Ingredients
Servings: 8
2 (16 ounce) cans peach slices in syrup (heavy or light syrup)
1 pint fresh blueberries (optional)
1/2 cup baking mix (recommended ( bisquick)
1/3 cup sugar
ground cinnamon
2 1/4 cups baking mix (bisquick)
1/4 cup sugar
1/4 cup butter, melted
1/2 cup milk
cinnamon sugar (1/4 cup sugar combined with 2 teaspoons ground cinnamon, store in an empty spice shaker jar, shake w)
Recipe
1 preheat oven to 350 degrees f.
2 spray a dutch oven with vegetable oil cooking spray
3 drain 1 can of the peaches. combine both cans of peaches, including the juice from the undrained can, the blueberries (if using), the baking mix, sugar, and a sprinkling of cinnamon. place this mixture into the dutch oven.
4 to make the topping: combine the biscuit mix, sugar, butter, and milk in a resealable plastic bag. drop bits of dough, using your fingers, on top of the peaches. sprinkle with cinnamon sugar.
5 place the dutch oven into the preheated oven and bake for 45 minutes, until the top is golden brown and crusty.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 12
3 tablespoons butter
1/3 cup flour
1 1/4 cups milk
salt, to taste
black pepper, freshly ground, to taste
4 eggs
1/2 cup gouda cheese, grated (mature)
1/2 lb shrimp, cooked (either tiny pink or larger but finely chopped)
1 teaspoon lemon juice
1 pinch cayenne pepper
3 ounces cream cheese
1/2 cup greek yogurt
1 tablespoon chives, minced
1 teaspoon orange zest, grated
1 lemon, paper thin slices
Recipe
1 to make the roulade base: grease the 8 x 10 inch baking sheet and line with greaseproof paper.
2 preheat the oven to 390°f.
3 melt the butter in a small pan, stir in the flour and cook for a few minutes. add the milk and continue stirring; bring to the boil and cook until the mixture thickens.
4 season with salt and pepper.
5 transfer to a large bowl and cool slightly.
6 separate the eggs.
7 beating thoroughly, add the yolks to the sauce one at a time, then add the cheese.
8 whisk the egg whites until stiff and fold them into the sauce.
9 transfer the mixture to the prepared baking sheet spreading it evenly.
10 bake for 25 minutes or until just golden brown.
11 turn the cooked roulade base a second piece of greaseproof paper, peel off the bottom piece. cover with clean kitchen towel.
12 make the filling while the base is baking:
13 mix the shrimps with the lemon juice and chilli pepper.
14 beat the cream cheese with the umer, snip the chives and add with the orange zest.
15 fold in the shrimps and season to taste.
16 spread the shrimp mixture over the still warm roulade base.
17 using the greaseproof paper as an aid, roll lengthwise.
Total Time: 45 mins
Preparation Time: 10 mins
Cook Time: 35 mins
Ingredients
Servings: 20
6 tablespoons dark brown sugar (i use splenda blend brown sugar)
1/2 cup vinegar
1/4 cup molasses
1/4 cup worcestershire sauce
2 tablespoons dark (can substitute a lessor amount of extract)
2 tablespoons yellow mustard
1 tablespoon chili powder
2 teaspoons black pepper, freshly ground
2 teaspoons garlic powder
1 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup chipotle chile in adobo, finely chopped
2 cups ketchup
2 cups marionberry jam (i use preserves with no sugar added or you can use the costco brand with sugar)
salt
Recipe
1 in large saucepan, combine sugar, vinegar, molasses, worcestershire, , mustard, chili powder, pepper, garlic powder, allspice and cloves.
2 bring to simmer over medium heat. cook, uncovered, until all ingredients are dissolved, stirring constantly, about 5 minutes.
3 stir in ketchup and bring to boil, stirring constantly.
4 add salt to taste.
5 reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and gently simmer sauce, uncovered, until dark and thick, about 30 minutes, stirring often.
6 use right away or transfer to jars, cover, cool to room temperature and then refrigerate. sauce will keep several months.
7 makes 5 cups or 20 servings.
8 notes:.
9 ** add the chipotle peppers to taste. since simmering will bring out the heat in the peppers, start by adding 1/4 cup of chipotles and cook for 30 minutes then taste again and add additional peppers if you like it really hot.
10 as with any recipe you can vary many of the ingredients to taste. some items that you might want adjusting are the amount of allspice, and/or cloves or the type of preserves. marion berry, blackberry, raspberry, strawberry, or blueberry, etc.
1 heat the olive oil and garlic in the dutch oven and add the chicken. season with salt and pepper and brown on both sides. then add the white cooking , lemon juice and onion. stir together and cover, cook for about 15 minutes.
2 stir in the frozen peas.
3 prepare the potatoes or other side dish while the peas heat up with the chicken.
4 serve dutch oven lemon chicken with peas, along with the side dish.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
1 medium head red cabbage, finely sliced
1/4 cup butter or 1/4 cup margarine
3 tablespoons brown sugar
1/2 cup onion, chopped or finely sliced
2 sliced apples
3 -4 tablespoons vinegar
1/3 teaspoon salt
fresh ground black pepper (lots!)
1/4 cup blackberry jam
Recipe
1 for the apples, green or fuji work well. get something that doesn't disintegrate when cooked. for the vinegar, is good, but basic white vinegar is fine. for the jam, raspberry, plum, etc makes a fine substitute. also, my mom puts in some chopped candied ginger for zing.
2 saute the cabbage in the butter, turning often, for 10-15 minutes. a wok is good if you have a lid for it.
3 add the sugar, onion, apples, and cook for another 5min. it should be all wilted now.
4 add the rest, cover, and simmer slowly for another 20min or so. be sure to periodically turn it so it doesn't scorch. in the end, it will all be pretty much the same bright purplish red color.
5 this dish is hard to mess up; it still tastes okay mildly scorched. :) it's yummy served hot or cold, but i prefer warm. and it keeps for many days in the fridge.
Total Time: 1 hr
Preparation Time: 45 mins
Cook Time: 15 mins
Ingredients
160 g butter (5.6 oz)
1/2 teaspoon salt
1 egg
400 g flour (14 oz)
300 g brown sugar (10.5 oz)
50 g ground almonds
4 -6 tablespoons milk
1 teaspoon ground cinnamon
1/2 teaspoon cardamom
1/2 teaspoon mace
1/2 teaspoon ground cloves
milk, for glaze
Recipe
1 cream the butter and sugar together, then beat in the salt, almonds, egg and 3 tablespoons of milk.
2 add the flour and spices and enough of the remaining milk to make a stiff dough. mix well to work in all of the flour throughout the mixture.
3 roll into a ball, cover with cling film and refrigerate for 30 minutes.
4 roll out and use a wooden speculaas form to make decorative shapes or use cookie cutter forms. place on a greased baking tray, brush lightly with milk and bake at 200°c (400°f) for 10-12 minutes or until lightly browned.
Total Time: 1 hr 20 mins
Preparation Time: 10 mins
Cook Time: 1 hr 10 mins
Ingredients
Servings: 2
4 -5 lbs roasting chickens, rinsed and trimmed of excess fat
2 medium onions, quartered
1 orange, cut into wedges
2 tablespoons canola oil
2 tablespoons soy sauce
1 tablespoon canola oil (for the skin)
1 tablespoon dried basil
1 tablespoon sugar
1 tablespoon salt
1 tablespoon garlic powder
1 teaspoon ground black pepper
1 teaspoon ground ginger
Recipe
1 pre-heat oven to 500 degrees while you're cleaning bird and prepping ingredients.
2 place a small rack in the bottom of a large dutch oven.
3 whisk the canola oil and soy sauce in a small bowl, mix rub seasonings in a bag.
4 loosen the skin on the chicken with your hands and paint the canola/soy mixture under the skin and in the cavity.
5 apply dry rub under skin and in cavity, it will stick very well to the soy/oil mix.
6 put two onion quarters and two orange slices in the cavity.
7 use your hands to rub the last tb of oil all over the bird, place bird breast side down in the dutch oven, place remaining orange slices& onion quarters around bird.
8 you can toss in the neck and giblets in there too.
9 put the lid on the dutch oven and bake for 50 mins covered, remove cover and bake for another 15-20 mins, until internal temp reaches 170 degrees the thickest part of the thigh.
10 allow to sit, uncovered for 10 mins before serving.
11 the pan drippings make for an outstanding sauce, just deglaze with a bit more orange juice or some white , allow to thicken, season, strain and serve.
1 chop cabbage finely, add salt, sugar, onion, & pepper. let stand in covered container for 1 hour. drain. blend cream & vinegar. pour over cabbage & mix well. refrigerate in a covered container.
Total Time: 1 hr 15 mins
Preparation Time: 20 mins
Cook Time: 55 mins
Ingredients
1 tablespoon yeast
2 cups milk, scaled and cooled to lukewarm
1/2 cup sugar
1/2 cup soft butter, and
2 tablespoons soft butter
6 -8 cups all-purpose flour, about
1 teaspoon crushed cardamom seed (optional)
Recipe
1 preheat the oven to 400°f degrees.
2 proof the yeast in 1/2 cup of the lukewarm milk with 1 teaspoon of the sugar.
3 when you have a yeast sponge, add the rest of the milk, sugar, and soft butter. stir in the flour, cup by cup, until you have a dough that you can knead. work until smooth and shiny, then place in a large buttered bowl, cover with a towel and put in a warm place for about 1 hour or until doubled in bulk.
4 take the dough out a lightly floured work surface, knead for a few minutes and roll into ropes, about 2 inches thick. bread off pieces, about the size of an egg, and shape into little round buns.
5 place these on buttered baking sheets, cover with a towel and let rise until doubled in bulk, about 45 minutes.
6 bake in the oven until they are pale gold, about 15 to 20 minutes.
7 cool on a rack.
8 after they have cooled, use a big fork to slice the top half off each bun. place both tops and bottoms on a baking sheet; they can be rather close together.
9 bake in a 400 degrees oven until light brown, about 10 to 15 minutes. turn off the heat and let them get crisp.
10 let cool completely before eating.
11 these will keep crisp and fresh for a long time. if they do get soggy, put them back in a low oven and let them crisp again. 60 rusks. do not freeze.
Total Time: 1 hr 50 mins
Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 12
1 (1 lb) package split peas
2 quarts water
1 teaspoon salt (to taste)
1 teaspoon black pepper (to taste)
1 bay leaf
1 teaspoon leaf thyme, crumbled
2 whole cloves
1 large onion
2 medium potatoes, peeled and diced (3 cups)
1/2 lb cooked ham or 1/2 lb ham hock, diced (whichever)
1/2 lb smoked sausage or 1/2 lb little smokies sausage, sliced
2 large leeks, well washed and sliced
2 large celery ribs, thinly sliced
2 tablespoons chopped fresh parsley
Recipe
1 wash and sort peas.
2 combine peas, water, salt, pepper, bay leaf and thyme in a large pot or dutch oven.
3 press cloves into onion, and add to pot (if using a ham hock you may wish to add it now so it becomes more tender- but not the smoked sausage, as they split if overcooked).
4 bring mixture to a boil, then lower heat, cover, and simmer, stirring occasionally, until peas are tender, about 1 hour.
5 remove the onion and bay leaf.
6 puree soup through a coarse sieve or in batches in the blender (be careful not to burn yourself!); return mixture to the pot.
7 (i like to leave a little bit not pureed for texture).
8 add potatoes, ham, sausage.
9 leek and celery.
10 simmer uncovered about 25-35 minutes, or until potatoes are tender.
11 taste for seasoning and garnish soup with chopped parsley before serving.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
Servings: 4
1 1/2 cups flour
1/2 teaspoon salt
2 eggs
4 cups turkey broth or 4 cups chicken broth
4 tablespoons butter
1/4 cup flour
2 medium carrots, diced
3 large potatoes, diced
4 cups cooked turkey, diced
1/2 teaspoon sage
salt
pepper
Recipe
1 to make the noodles, combine the flour and salt in a food processor. add eggs and work in just until blended. remove dough and knead for about 10 minutes or until smooth and satiny. let dough rest for 15 minutes. roll out 1/2 of the dough on a floured surface to 1/8-inch thick. cut with a knife into 2-inch squares. add additional flour if necessary. repeat with remaining dough.
2 to make filling add broth to a 4-quart stock pan. mix the flour and butter together and whisk into the cold broth. stir while the broth heats. stir in all the vegetables and noodle squares. lower the heat to medium and boil gently for 10-15 minutes, until vegetables are tender and noodles done. gently stir in turkey. adjust seasonings and serve.
6 slices ham (thin enough to roll without breaking, deli slices are perfect)
6 slices gouda cheese (again, deli slice size is perfect)
2 teaspoons mustard (any flavor or style you like)
2 teaspoons mayonnaise
Recipe
1 lay the ham slices out on a plate.
2 take a knife and cover ham slice with mustard.
3 place one slice of gouda cheese on top of ham and mustard.
4 take a knife and spread a coat of mayo on top of cheese.
5 now, start at the top (the longest part) of the ham, and roll, roll, roll- like a cinnamon roll until you reach the end.
6 if you pack these tightly into one of those ziplock containers, the roll should keep its shape with no problem.
7 you can always place a tooth pick in it to hold it's shape if you are going to put it on a platter.
8 for best results and flavor, i recommend that you refrigerate in the coldest part of the fridge for at least 30 minutes before serving to hold the shape and to add more refreshment when eating on a hot summer day.
9 perfect for a beach picnic.
10 just place the rolls into one of those ziplock disposable containers, and pack into your cooler.
1 tablespoon dijon mustard (not the kind from the bottle, yuck. dijon or dutch mustard please)
2 tablespoons vinegar (plain or vinegar)
canola oil (at least a quart, don't want to end up with too little oil halfway!)
Recipe
1 you can do this by hand with a whisk or with a hand held mixer. if using a food processor, it's better to use whole eggs.
2 mix all ingredients, except the oil.
3 slowly add oil, drip by drip. don't do it too fast or it'll fail. if everything goes well, the mayo will slowly thicken, stop adding oil when you have the right consistency. if it fails, restart, you can slowly add the failed batch later on into the successive batch.
4 don't keep this stuff in the fridge like a jar of mayo! it doesn't have any preservatives.
1 dissolve the yeast in water in bowl and let stand for 3 minutes.
2 add the next six ingredients [including the baking powder] beat until well blended.
3 add eggs and enough flour for a stiff dough. knead for one minute or until dough is smooth. cover and let rise until double in bulk about 1 hour.
4 punch down. place in well buttered 8 inch or 9 inch baking round pan. cover and let rise fo 35 minutes.
5 preheat a dutch oven with a rimmed lid for 5 to 10 minutes over hot fire. place an inverted pie pan or metal trivet into the oven. place pan with dough the inverted pan. cover with a tightly rimmed lid. place a few hot coals on the lid. and bake for 45 to 50 minutes on a grill over a medium fire until cake tester comes out clean.
6 if bottom is browning too fast, push a few coals away or roll away a burning log. if you wish a more browned top: five minutes before bread is baked, loosen with a knife and flip over for 5 minutes to brown top.
7 to unmold remove from dutch oven. cool for 5 minutes and invert on plate. brush top with soft butter.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
2 tablespoons margarine
3 apples, peeled and slice 1/2 inch thick
1/4 cup sugar
1/2 teaspoon cinnamon
1/3 cup orange juice
1 pint strawberry, hulled and quartered
3 large eggs
4 egg whites
1/2 cup reduced-fat milk (2%)
1/2 teaspoon orange zest
1/2 teaspoon salt
1/2 cup all-purpose flour
Recipe
1 preheat over to 425 degrees. generously coat large nonstick ovenproof skillet with nonstick cooking spray and set over medium-low heat. melt margarine; remove 1 tablespoon and set aside. add apples to skillet and sprinkle with 1 tablespoon sugar. saute until apples and browned and tender but still hold their shape, about 10 minutes.
2 combine 2 tablespoons sugar and cinnamon; sprinkle evenly over apples and stir in orange juice. bring to a boil, and then reduce heat and simmer until sauce is syrupy, about 2 minues. transfer apples to bowl and stir in strawberries.
3 wipe out skillet and put in oven to keep hot. whisk eggs, egg whites, milk, remaining sugar, orange zest and salt in medium bowl until combines. sift in flour and whisk batter until smooth, and then whisk in reserved margarine.
4 remove skillet from oven and coat with cooking spray. pour in batter. return to oven and bake until pancake is high and fluffy, about 10 minutes. remove from oven and top with fruit. serve.
Total Time: 3 hrs
Preparation Time: 30 mins
Cook Time: 2 hrs 30 mins
Ingredients
3 slices bacon
1 onion, chopped
3 garlic cloves, minced
1 1/2 lbs round steaks, cut into 1 inch cubes
4 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
1 cup white
2 cups beef stock
1 tablespoon worcestershire sauce
3 bay leaves
8 ounces slice mushrooms
Recipe
1 preheat oven to 400.
2 in a large dutch oven, cook bacon until crispy. set aside and save drippings.
3 now you are going to sear your beef. turn the heat up to med-high and add some oil if you don't have enough bacon grease.make sure the beef is dry. wet meat won't brown! work in small batches, searing the beef in the dutch oven until it is brown on all sides. remove beef and set aside.
4 turn the heat down to med and saute onion until soft. add garlic and saute 1 minute.
5 return beef to pan. salt and pepper it to taste. now add the flour and stir it around so everything is covered. put the dutch oven in the preheated oven, uncovered, for 5 minutes. stir, then cook for another 5 minutes. this is cooking the flour and giving it a bit of a crust. (and it's how julia child's does it so i won't argue!).
6 after the beef and flour has cooked, take the dutch oven out and turn oven down to 200. add everything else to the pot (including the cooked, chopped bacon) except mushrooms. the liquid should be enough to just barely cover the meat, not drown it.
7 bake covered @ 200 for the next 2 - 2.5 hours. you want the beef to simmer on low, so you may have to adjust the temperature. add the mushrooms in the last half hour of cooking. meat is done when fork tender.
Total Time: 1 hr 50 mins
Preparation Time: 40 mins
Cook Time: 1 hr 10 mins
Ingredients
2 (15 ounce) cans pear halves
2 cups rhubarb
1/8 cup water
1 cup sugar (divided)
2 tablespoons lemon juice, fresh
reynolds wrap foil
2 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cool not cold and cut into 6 patties
1 large egg
1 cup heavy cream
2/3 cup cake flour
2/3 cup sugar
2 tablespoons unsalted butter, cold
2 tablespoons heavy cream
1/2 cup almonds, finely chopped
Recipe
1 drain the pears into a large colander and set aside.
2 peel and wash the rhubarb, then slice in half length wise, and cut into 1-inch pieces. place the rhubarb in a large saucepan, and add the water, lemon juice and 3/4 cup of the sugar. over medium heat, bring to a boil, stirring frequently, cooking the rhubarb until completely softened. continue cooking until the mixture just starts to thicken. set aside to cool on a wire rack, while preparing the rest of the recipe.
3 using reynolds wrap® foil, line a 10-inch/5-quart dutch oven with two, 24-inch strips and lay across each other forming an “x”. using cake flour; grease and flour the aluminum foil. the aluminum foil is used as handles to lift the kuchen from the dutch oven. also makes cleaning the dutch oven easier.
4 set the oven rack in the middle position, and preheat the oven to 375º.
5 place the flour, baking powder, salt and the remaining sugar in an electric stand mixer bowl. attach the wire whip, and at speed 1, mix for 15 seconds to combine the ingredients.
6 attach the flat beater, and at speed 1, add the butter patties one piece at a time, mixing until you have small crumbs.
7 in a small bowl, whisk together the egg and cream, and add to the crumb mixture. attach the dough hook, and at speed 2, mix until the dough clings to the hook.
8 pour the dough into the dutch oven. arrange the pears, cut side down over the dough. spoon the rhubarb over the peaches.
9 for the topping, in a medium size bowl, whisk together the flour and sugar. using a pastry blender, cut in the butter until the mixture resembles fine crumbs. add the cream and almonds, and gently mix with a fork until moist crumbs form. sprinkle over the pears and rhubarb.
10 cover the dutch oven and bake for 15 minutes, remove the lid and bake for 30 to 35 minutes, or until lightly browned.
11 cool on a wire rack for 15 minutes. then gently remove the kuchen from the dutch oven, using the aluminum foil as handles, and set on a wire rack to cool.
Total Time: 1 hr 30 mins
Preparation Time: 30 mins
Cook Time: 1 hr
Ingredients
1 (3 lb) broiler-fryer chickens
4 large potatoes, cut to bite size pieces
1 (16 ounce) bag baby carrots (use half)
2 stalks celery, cut in 1/4-inch pieces
1 medium white onion, quartered
1/2-1 cup long grain white rice
2 -3 chicken bouillon cubes, crushed
1/2 tablespoon fresh coarse ground black pepper
2 dashes garlic powder, to taste
Recipe
1 rinse and clean whole chicken, taking out the giblets. you can cook these with the chicken for flavour if you like.
2 place your chicken into your dutch oven or a large stock pot. i have "vintage" reverware and love it! but you use what you have. a 6 quart size is good.
3 fill the pot with water to cover the chicken, about 1/4 inch more over the chicken if you have room.
4 turn you burner on high with your stockpot centered and bring the water to a boil. then turn the heat down to a slow boil and add the onion, pepper and powdered garlic. this will flavor you chicken.
5 cook the chicken through, until a fork pierces the main part easily, do not cook it off the bone or you'll have chicken mush, not soup.
6 i set a very large pyrex bowl in my sink, get out my largest stainless steel colander and place it in the bowl, and pour the whole pot of broth and chicken into the colander. be careful about the steam so it doesn't scald you!
7 set the pot back on the stove (you did turn it off for now, right?).
8 lift the colander out of the bowl, straining the juice through it. set it on a large plate or cutting board.
9 carefully pour the broth from the bowl to the stock pot. turn the heat back on and simmer the broth. add more water if necessary to bring the level up to about an inch from the rim of you pot. use less liquid if you want less soup.
10 add potatoes, celery, carrots, rice and bouillon cubes to your broth at this point. cover and simmer at a slow boil to continue to cook.
11 on your cutting board: use a fork and knife to pull pieces from the cooked chick, leaving the skin, fat and bones to discard. i don't keep the onion from this either, it's just to flavor the soup. if you like, you can break the leg and thigh bones and add them to the broth so their marrow can continue to flavour the soup. discard these bones before serving.
12 cut the chicken meat to sizes you like.
13 check your vegetables, if they are almost cooked, add your chicken back into the stockpot. taste your broth and add seasonings and salt to taste. i have people who are sensitive to salt, so i don't cook with it often, but it's on my table.
14 finish simmering until vegetables are done. turn off the heat.
15 if you are making biscuits, leave the cover on and bake your biscuits now, while the soup "sets". if your family is like mine, this gives you a good excuse for a "breather" while your biscuits bake, and it sound so "secret recipe-ish".
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
Servings: 4
3 large eggs
3/4 cup milk
3/4 cup all-purpose flour
1/2 teaspoon salt
2 granny smith apples, peeled, cored, and cut into 1/4-inch slices
3 tablespoons sugar
2 tablespoons lemon juice
1/4 teaspoon cinnamon
6 tablespoons unsalted butter
1/2 a lemon, juice of
3 tablespoons confectioners' sugar
Recipe
1 preheat oven to 450 degrees fahrenheit.
2 in a medium bowl, beat the 3 eggs and milk until well blended. add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
3 in another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
4 melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. add apple mixture and saute 4 minutes, or until slightly softened. spread out apples into an even layer; pour batter over apples.
5 bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
6 sprinkle with the juice of half a lemon and dust with confectioner's sugar. serve immediately.
Total Time: 46 mins
Preparation Time: 45 mins
Cook Time: 1 min
Ingredients
Servings: 6
1 lb extra-large shrimp, peeled and deveined (21/25)
salt and pepper
olive oil
2 tablespoons garlic, minced
1 lb boneless skinless chicken thighs, trimmed of excess fat and halved crosswise
1 red bell pepper, seeded and cut pole to pole into 1/2-inch-wide strips
8 ounces chorizo sausage, spanish sliced 1/2 inch thick on the bias
1 medium onion, chopped fine (about 1 cup)
1 (14 1/2 ounce) can diced tomatoes, drained, minced, and drained again
2 cups rice, valencia or 2 cups arborio rice
3 cups low sodium chicken broth
2/3 cup dry white
1/2 teaspoon saffron thread, crumbled
1 bay leaf
1 dozen mussels, scrubbed and debearded
1/2 cup frozen green pea, thawed
2 teaspoons fresh parsley leaves, chopped
1 lemon, cut into wedges, for serving
Recipe
1 adjust oven rack to lower-middle position; heat oven to 350 degrees.
2 toss shrimp, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1 tablespoon oil, and 1 teaspoon garlic in medium bowl; cover with plastic wrap and refrigerate until needed.
3 season chicken thighs with salt and pepper; set aside.
4 heat 2 teaspoons oil in large dutch oven over medium-high heat until shimmering but not smoking. add peppers and cook, stirring occasionally, until skin begins to blister and turn spotty black, 3 to 4 minutes. transfer peppers to small plate and set aside.
5 add 1 teaspoon oil to now-empty dutch oven; heat oil until shimmering but not smoking. add chicken pieces in single layer; cook, without moving pieces, until browned, about 3 minutes. turn pieces and brown on second side, about 3 minutes longer; transfer chicken to medium bowl. reduce heat to medium and add chorizo to pot; cook, stirring frequently, until deeply browned and fat begins to render, 4 to 5 minutes. transfer chorizo to bowl with chicken and set aside.
6 add enough oil to fat in dutch oven to equal 2 tablespoons; heat over medium heat until shimmering but not smoking. add onion and cook, stirring frequently, until softened, about 3 minutes; stir in remaining garlic and cook until fragrant, about 1 minute. stir in tomatoes; cook until mixture begins to darken and thicken slightly, about 3 minutes.
7 stir in rice and cook until grains are well coated with tomato mixture, 1 to 2 minutes. stir in chicken broth, , saffron, bay, and 1/2 teaspoon salt. return chicken and chorizo to pot, increase heat to medium-high and bring to boil, uncovered, stirring occasionally. cover pot and transfer to oven; cook until rice absorbs almost all liquid, about 15 minutes.
8 remove pot from oven (close oven door to retain heat). uncover pot; scatter shrimp over rice, insert mussels hinged side down into rice (so they stand upright), arrange bell pepper strips in pinwheel pattern, and scatter peas over top.
9 cover and return to oven; cook until shrimp are opaque and mussels have opened, 10 to 12 minutes.
10 let paella stand, covered, about 5 minutes. discard any mussels that have not opened and bay leaf, if it can be easily removed. sprinkle with parsley and serve, passing lemon wedges separately.
Total Time: 4 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 4 hrs
Ingredients
Servings: 10
4 cups cooked pinto beans
4 cups cooked great northern beans
1 1/2 quarts hot water
2 tablespoons sysco chicken base
4 chicken breasts, cooked & diced
1 (4 ounce) can diced pimentos, with juice
1 1/2 teaspoons ground cumin
2 teaspoons chili powder
1 (4 1/2 ounce) can diced green chilies, with juice
1 white onion, peeled and diced
1 teaspoon celery seed
1 teaspoon ground thyme
1/2 teaspoon salt or 1/2 teaspoon salt substitute
Recipe
1 put all ingredients in a dutch oven with lid or roaster with lid.
2 put in the oven on the middle rack.
3 oven 300*.
4 cook 3 to 4 hours. check once or twice to see if there is enough liquid. if it is getting a little too dry, add 1 cup water at a time and stir. taste. you might want to add a little more salt.
5 note: if you want hot chili add seeded diced jalapeno peppers, two will do.
Total Time: 1 hr 50 mins
Preparation Time: 20 mins
Cook Time: 1 hr 30 mins
Ingredients
1 1/2 lbs extra lean ground beef
1 cup finely chopped yellow onion
1 (8 ounce) can low-sodium tomato sauce
1 cup homemade breadcrumbs, preferably whole wheat
1 egg, beaten
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 cup water
1 (8 ounce) can low-sodium tomato sauce
2 tablespoons yellow mustard
2 tablespoons brown sugar
2 tablespoons white vinegar
Recipe
1 preheat oven to 350 degrees.
2 using a large spoon, combine onion, 8-oz tomato sauce, breadcrumbs, egg, salt, and pepper.
3 add ground beef, mixing with hands.
4 form into a loaf and place into a casserole dish, preferrably one with a lid. i like to poke a few holes into the top of the loaf so some of the sauce can get down into the loaf itself.
5 in a bowl, whisk together water, 8-oz tomato sauce, mustard, brown sugar, and vinegar.
6 pour half of the mixture over the loaf. cover the casserole dish with the lid, and bake the meatloaf for 1 1/2 hours. baste at least once.
7 pour the remaining mixture into a saucepan and bring to a simmer, allow sauce to reduce until about as thick as tomato sauce. this takes about 20 minutes.
8 allow meatloaf to cool for 10 minutes before slicing. pour thickened sauce over slices to serve.
