1-step Chipotle Hummus

Ingredients

• Servings: 2
• 1 (16 ounce) container store-bought hummus
• 2 tablespoons tabasco® brand chipotle pepper sauce
• pita chips or raw vegetables

Recipe

Preparation Time: 4 mins Ready Time: 4 mins


• mix together hummus and tabasco® chipotle sauce until well combined. serve immediately with pita chips or raw vegetables or refrigerate until ready to use.

skillet zucchini

Ingredients

• Servings: 8
• 1/4 cup butter
• 6 medium zucchini, sliced
• 1 large onion, sliced
• 2 large tomatoes, cut into chunks
• 4 slices cooked bacon
• salt and pepper to taste
• 1/4 cup water
• 1 cup bread crumbs
• 1 teaspoon soy sauce
• 1 cup shredded cheddar cheese
• 1/2 grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• melt butter in a large skillet over medium-high heat. mix in zucchini, onion, tomatoes, and bacon. season with salt and pepper, and pour in water. cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
• stir the bread crumbs and soy sauce into the skillet, and mix in cheddar cheese. cover, and continue cooking 2 minutes, until cheese is melted. sprinkle with parmesan cheese to serve.

Ranch Fried Green Tomatoes

Ingredients

• Servings: 2
• 1 large egg
• 1/2 cup milk
• 1 cup white cornmeal
• 1 (1 ounce) package ranch dressing mix (such as hidden valley ranch®)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon sea salt
• 1 cup vegetable oil, or as needed
• 1 green tomato, cut into 1/4-inch slices

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• whisk egg and milk together in a bowl. mix cornmeal, ranch dip mix, black pepper, and salt in a separate bowl.
• heat vegetable oil in a large skillet over medium-high heat. oil should be about 1/2 inch deep.
• dip tomato slices in egg mixture; coat each slice with the cornmeal mixture. place tomatoes in the hot oil; fry until golden brown, 3 to 4 minutes per side. remove with a slotted spoon and transfer to a paper towel-lined plate. season with salt and black pepper.

bacon and egg doughnuts

Ingredients

• Servings: 16
• 1 cup cold water
• 2 tablespoons cold water
• 1/2 cup butter
• 2 tablespoons white sugar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly grated nutmeg
• 1 cup all-purpose flour
• 1/2 teaspoon vanilla extract
• 4 large eggs
• 12 strips bacon, sliced crosswise into 1/2-inch pieces
• vegetable oil for deep frying
• 1/4 cup maple syrup, for serving
• 1/4 teaspoon salt

Recipe

Preparation Time: 25 mins Cook Time: 7 mins Ready Time: 1 hr 32 mins


• pour 1 cup plus 2 tablespoons cold water into a saucepan over medium-high heat. add butter, sugar, salt and nutmeg. when mixture starts to simmer, reduce heat to medium and add flour. cook, stirring constantly, until mixture comes together into a soft dough ball, about 2 minutes. remove from heat and transfer to a mixing bowl. pour in vanilla extract. break up dough with a whisk or fork, and let cool for about 5 minutes.
• break an egg into the bowl with the dough and whisk until egg is incorporated and dough becomes smooth and sticky, 4 to 5 minutes. dough will stick inside the whisk; clean out dough with a spatula before adding successive eggs, 1 at a time. whisk in each egg until thoroughly incorporated into the dough. clear dough from whisk; scrape down sides of bowl. cover dough with plastic wrap and chill for about an hour.
• place bacon in cold skillet. cook over medium heat, stirring occasionally, until bacon is browned and crisp and fat is rendered, 5 to 8 minutes. transfer bacon pieces to a paper towel-lined plate to drain. when bacon is cool enough to handle, place it on a cutting board and chop into small pieces. reserve some bacon bits for topping the doughnuts.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• remove dough from refrigerator and stir in bacon pieces.
• drop dough by scoopfuls (about 2 tablespoons) into hot oil. fry in batches to avoid crowding. fry until dough begins to puff and brown, turning occasionally. after doughnuts expand and crack, keep turning them until they are evenly browned, about 7 minutes. transfer to paper toweled-lined plate to drain slightly.
• serve hot, drizzled with maple syrup and topped with bacon pieces.

Alyssa's Mango Peach Salsa

Ingredients

• Servings: 2
• 1 cup diced mango
• 1 cup diced peaches
• 1 tablespoon vegetable oil
• 1/8 teaspoon salt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• stir mango, peaches, vegetable oil, and salt together in a bowl.

Best Ever Kabob Marinade

Ingredients

• Servings: 1
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/4 cup tomato-based chili sauce
• 1 tablespoon ground cumin, or more to taste
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• whisk honey, soy sauce, chili sauce, cumin, and vegetable oil together in a bowl.

sweet and sour hot ham sandwiches

Ingredients

• Servings: 6
• crisco® original no-stick cooking spray
• 1 pound thinly sliced deli-style smoked ham, quartered
• 1 tablespoon crisco® pure vegetable oil
• 1/2 large yellow onions, cut into very thin wedges
• 3/4 cup chopped green pepper
• 1 (10 ounce) jar crosse & blackwell® premium ham glaze
• 1 (8.25 ounce) can crushed pineapple in heavy syrup, undrained
• 1/3 cup firmly packed brown sugar
• 2 tablespoons white vinegar
• 6 kaiser rolls*

Recipe

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


• coat large skillet with no-stick cooking spray. heat skillet over medium heat. saute ham, 1/3 at a time, 15 seconds or until ham is lightly browned. remove from skillet and place in large bowl.
• heat oil in same skillet over medium-low heat. add onion and green pepper; saute 7 minutes or until tender.
• stir in ham glaze, undrained pineapple, brown sugar and vinegar. heat through. pour over ham in bowl; toss to coat. serve on rolls.

corn and zucchini melody

Ingredients

• Servings: 5
• 4 slices bacon
• 2 cups chopped zucchini
• 1 1/2 cups fresh corn kernels
• 1 small onion, chopped
• 1 pinch pepper
• 1/4 cup shredded monterey jack cheese

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown. reserve 1 tablespoon of drippings. drain bacon, chop, and set aside.
• heat the bacon drippings in the skillet over medium heat. saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. season with pepper. spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

Bbq Tuna Fritters

Ingredients

• Servings: 2
• 1 (6 ounce) can light tuna in water, drained
• 1 egg
• 2/3 cup quick-cooking oats
• 3 tablespoons barbeque sauce
• 3 tablespoons chopped green onion
• 1/2 teaspoon hot pepper sauce, or to taste
• 1/2 teaspoon dried savory
• 1 pinch salt
• 2 tablespoons vegetable oil

Recipe

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


• in a medium bowl, stir together the tuna, egg and oats until blended. mix in the barbeque sauce, green onion, hot pepper sauce, savory, and salt.
• heat the oil in a large skillet over medium heat. spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. smaller patties hold together better. cook until browned on each side, about 3 minutes per side.

to die for blueberry muffins

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). grease muffin cups or line with muffin liners.
• combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. mix this with flour mixture. fold in blueberries. fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• to make crumb topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. mix with fork, and sprinkle over muffins before baking.
• bake for 20 to 25 minutes in the preheated oven, or until done.

Chicken In A Waffle

Ingredients

• Servings: 6
• 24 frozen chicken nuggets
• cooking spray
• 1 1/4 cups all-purpose flour
• 1/4 cup cornmeal
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 3/4 cups buttermilk
• 1/3 cup vegetable oil
• 2 eggs, beaten

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). spread chicken nuggets out on a baking sheet.
• bake nuggets in the preheated oven until hot and crispy, 11 to 13 minutes.
• preheat a waffle iron according to manufacturer's instructions and lightly coat with cooking spray.
• whisk flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne pepper together in a bowl. whisk buttermilk, oil, and eggs together in another bowl. pour buttermilk mixture into flour mixture and stir until batter is just-combined.
• place 1 chicken nugget in the center of each waffle section on the waffle iron. cover each nugget with about 1 tablespoon of batter, close the waffle iron, and cook until golden and crisp, about 4 minutes. repeat with remaining nuggets and batter.

bacon and tomato quesadillas

Ingredients

• Servings: 8
• 8 (8 inch) flour tortillas
• 2 cups shredded mexican blend cheese
• 1 (10 ounce) can red gold® petite diced tomatoes with chipotle
• 8 slices bacon, cooked and crumbled
• 1/2 cup chopped fresh basil
• 2 tablespoons vegetable oil
• sour cream

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• layer on half of each tortilla: 1/4 cup cheese, 2 tablespoons diced tomatoes. 1 tablespoon bacon and 1 tablespoon basil. fold each tortilla in half to form a half circle.
• lightly coat a large nonstick skillet or griddle with oil. cook each quesadilla, over medium-high heat for 1 1/2 minutes on each side until cheese is melted and tortilla is lightly browned.
• cut the quesadilla into 4 wedges and serve with sour cream.

Denver Omelet Breakfast Taco

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/2 cup sliced onion
• 1/4 cup chopped cooked ham
• 1/4 cup chopped green bell pepper
• 4 eggs, beaten
• 1/2 cup shredded monterey jack cheese
• 4 (8 inch) flour tortillas
• 1/4 cup salsa

Recipe

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


• melt butter in a skillet over medium-low heat; saute onion, ham, and green bell pepper until onion and bell pepper are tender, 5 to 10 minutes. pour eggs into ham-vegetable mixture; cook and stir until eggs are scrambled and cooked through, about 5 minutes.
• sprinkle monterey jack cheese over egg mixture; cook and stir until cheese is melted, 2 to 3 minutes. serve egg mixture in tortillas; top with salsa.

fresh corn fritters

Ingredients

• Servings: 20
• 2 large eggs
• 1/4 cup sour cream
• 1 (7 ounce) package martha white® sweet yellow cornbread & muffin mix
• 1 cup fresh corn kernels, coarsely chopped
• 8 slices cooked bacon, crumbled
• 1/4 teaspoon ground red pepper (cayenne)
• crisco® pure vegetable oil, for frying

Recipe

Preparation Time: 5 mins Cook Time: 8 mins Ready Time: 15 mins


• beat eggs in large bowl. add sour cream, muffin mix, corn, bacon and ground red pepper. stir just until blended.
• heat 1-inch of oil in deep fat fryer or skillet to 350 degrees f. or until batter sizzles when dropped into oil. gently drop batter by tablespoonfuls into hot oil. cook 1 to 2 minutes or until bottom is golden brown. turn and cook 1 to 2 minutes longer, or until golden brown. remove to drain on paper towels.

-braised Chicken Tacos

Ingredients

• Servings: 8
• sauce:
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cups shredded cooked chicken
• 3/4 cup mexican
• 1 tablespoon ground ancho chiles
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 (10 ounce) can old el paso® green or mild red enchilada sauce
• tacos:
• 8 old el paso® taco shells, heated as directed on box
• 1 (4 ounce) can old el paso® chopped green chiles
• 1/2 cup sour cream
• 1/2 cup chopped fresh cilantro
• 8 lime wedges

Recipe

Preparation Time: 15 mins Cook Time: 21 mins Ready Time: 36 mins


• in 12-inch skillet, heat oil over medium-high heat. add onion and chicken; cook about 1 minute or until onion is tender. stir in remaining sauce ingredients. heat to boiling. reduce heat to low; cook uncovered about 20 minutes, stirring occasionally.
• spoon chicken mixture into taco shells; top with remaining ingredients.

Real Bacon Popcorn

Ingredients

• Servings: 16
• 1 (1 pound) package bacon, cut into 1/2-inch dice
• 1/4 cup vegetable oil
• 1 cup unpopped popcorn
• 1 pinch salt, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• place bacon and vegetable oil in a large, deep pot with a tight-fitting lid over medium heat. cook and stir bacon until crisp and brown, 8 to 10 minutes. scatter the popcorn into the pan with the bacon and drippings and cover with the lid. when you hear kernels of popcorn begin to pop, shake the pan vigorously until popping slows to 1 or 2 pops per about 30 seconds.
• remove lid facing away from you to avoid steam and transfer bacon popcorn to a large serving bowl. season to taste with salt if desired.

Savory Sweet Potato Muffins With Bacon

Ingredients

• Servings: 1
• 1 large sweet potato
• 4 slices bacon
• 2 teaspoons vegetable oil
• 1/2 small onion, chopped
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon mild curry powder
• 1/2 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 2 eggs
• 1 cup milk
• 1/2 cup sour cream
• 1/2 cup unsalted butter, melted

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). grease 12 muffin cups with butter. line a baking sheet with aluminum foil.
• place sweet potato and bacon on the prepared baking sheet.
• bake in the preheated oven for 20 minutes; flip sweet potato and bacon. bake until sweet potato is tender and bacon is crisp, about 20 more minutes. let bacon cool on paper towels.
• heat oil in a skillet over medium heat; cook and stir onion until soft and translucent, about 10 minutes.
• whisk flour, baking powder, baking soda, curry powder, and salt together in a large bowl. stir in cheddar cheese until coated.
• peel sweet potato and transfer to a bowl; roughly mash. measure out 1 cup of mashed sweet potato. chop bacon and stir into onion.
• whisk eggs vigorously in a separate bowl. add milk, sour cream, and butter; whisk until smooth. fold in 1 cup sweet potato, bacon, and onions. gently stir the sweet potato mixture into the flour mixture, using a rubber spatula, until just combined. pour batter into the prepared muffin tin.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes. cool muffins in the pan for 5 minutes before removing to a wire rack to cool completely.

Salmon Patties Ii

Ingredients

• Servings: 4
• 1 (14.75 ounce) can canned salmon
• 1 egg
• 1/2 cup self-rising flour
• 1 quart vegetable oil for frying

Recipe

• in a medium bowl, combine salmon, egg, and flour; mix well. form into patties.
• heat approximately 1/4 inch oil in a fry pan over medium-high heat. fry patties in batches until browned, turning once. drain on paper towels, and serve.

Super Easy Dip For Artichokes Or Asparagus

Ingredients

• Servings: 1
• 1 cup mayonnaise
• 1 1/2 teaspoons sesame oil
• 2 tablespoons soy sauce

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• stir together the mayonnaise, sesame oil, and soy sauce in a small bowl. serve as a dip for steamed vegetables.

barbeque tempeh sandwiches

Ingredients

• Servings: 4
• 1 cup barbecue sauce, your choice
• 1 (8 ounce) package tempeh, crumbled
• 1 tablespoon vegetable oil
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 1 medium onion, chopped
• 4 kaiser rolls, split and toasted

Recipe

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


• pour the barbeque sauce into a medium bowl. crumble the tempeh into the sauce, and let it marinate a little, about 10 minutes.
• heat oil in a skillet over medium heat. add the red and green peppers, and the onion. cook, stirring frequently until tender. stir in the tempeh and barbeque sauce, and heat through.
• spoon the tempeh mixture kaiser rolls, and serve.

Joanna's Salsa

Ingredients

• Servings: 4
• 2 (14.5 ounce) cans stewed tomatoes
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 onion, chopped
• 2 cups diced celery
• 1 green bell pepper, chopped
• 2 tablespoons white sugar

Recipe

Preparation Time: 5 mins Ready Time: 2 hrs 5 mins


• combine crushed and diced tomatoes with chilies, onion, celery, bell pepper, and sugar in a small mixing or serving bowl. let chill at least 2 hours before serving.

Clam Fritter Snacks

Ingredients

• Servings: 4
• 1 (10 ounce) can minced clams, drained
• 1 cup baking mix
• 1 egg, beaten
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• drain the clams. in a medium bowl, beat 1 egg and stir in the cup of baking mix and clams.
• in a medium skillet, heat the oil and fry the clams in pieces until golden brown. drain on a plate lined with paper towels.

Curried Veggie Dip

Ingredients

• Servings: 3
• 2 cups mayonnaise
• 1 small onion, grated
• 1 teaspoon curry powder
• 6 pimento-stuffed green olives
• 2 tablespoons capers
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon dry mustard
• 1/2 dill pickle, chopped
• 1 tablespoon paprika

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• blend the mayonnaise, onion, curry powder, olives, capers, salt, pepper, worcestershire sauce, mustard, pickle, and paprika in a blender until smooth and creamy.

Sweet And Sour Pot Roast

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 (4 pound) beef chuck roast
• 2 onions, sliced
• 1/4 cup honey
• 1/4 cup white sugar
• 2 lemons, juiced
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cloves
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 20 mins

Ready Time: 3 hrs 35 mins


• heat oil in a pot over medium-high heat. cook and stir roast and onions in hot oil until roast is browned and onions are soft, 5 to 10 minutes. stir honey, sugar, lemon juice, black pepper, cloves, and salt into pot.
• bring roast mixture to a simmer, reduce heat to medium-low, cover the pot with a lid, and simmer, turning roast every 45 minutes, until roast is tender, 3 to 3 1/2 hours. remove the cover and continue simmering until cooking liquid reduces, about 15 minutes more.

Calamari

Ingredients

• Servings: 10
• 3 cups vegetable oil
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 12 squid, cleaned and sliced into rings
• 1 lemon - cut into wedges, for garnish

Recipe

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


• preheat oil in a heavy, deep frying pan or pot. oil should be heated to 365 degrees f (180 degrees c).
• in a medium size mixing bowl mix together flour, salt, oregano and black pepper. dredge squid through flour and spice mixture.
• place squid in oil for 2 to 3 minutes or until light brown. beware of overcooking, squid will be tough if overcooked. dry squid on paper towels. serve with wedges of lemon.

sweet and sour hot ham sandwiches

Ingredients

• Servings: 6
• crisco® original no-stick cooking spray
• 1 pound thinly sliced deli-style smoked ham, quartered
• 1 tablespoon crisco® pure vegetable oil
• 1/2 large yellow onions, cut into very thin wedges
• 3/4 cup chopped green pepper
• 1 (10 ounce) jar crosse & blackwell® premium ham glaze
• 1 (8.25 ounce) can crushed pineapple in heavy syrup, undrained
• 1/3 cup firmly packed brown sugar
• 2 tablespoons white vinegar
• 6 kaiser rolls*

Recipe

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


• coat large skillet with no-stick cooking spray. heat skillet over medium heat. saute ham, 1/3 at a time, 15 seconds or until ham is lightly browned. remove from skillet and place in large bowl.
• heat oil in same skillet over medium-low heat. add onion and green pepper; saute 7 minutes or until tender.
• stir in ham glaze, undrained pineapple, brown sugar and vinegar. heat through. pour over ham in bowl; toss to coat. serve on rolls.

crispy deep fried bacon

Ingredients

• Servings: 8
• 3 eggs
• 1/2 cup milk
• 1 pound thick sliced bacon, cut in half
• 3 cups all-purpose flour
• salt and pepper to taste
• 2 cups vegetable oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr


• whisk together the eggs and milk in a bowl until smooth. separate the bacon strips, and soak in the milk mixture for 30 minutes.
• preheat oven to 350 degrees f (175 degrees c). heat oil in deep skillet to 375 degrees f (190 degrees c).
• whisk together the flour, salt, and pepper in a separate bowl. remove the bacon from the egg mixture, and toss with the flour to coat. line a baking sheet with aluminum foil.
• fry the bacon strips 3 to 5 slices at a time until golden brown, about 4 minutes. drain on a paper towel-lined plate. once all of the bacon has cooked, place the prepared baking sheet, and bake in the preheated oven until crispy, about 7 minutes.

bacon dumplings

Ingredients

• Servings: 8
• 2 slices bacon
• 2 cups all-purpose flour
• 1 pinch salt
• 1 1/2 tablespoons baking powder
• 1 teaspoon dried parsley
• ground black pepper to taste
• 2 eggs
• 1/4 cup milk
• 1 quart vegetable broth

Recipe

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


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, reserving drippings, crumble and set aside.
• in a large bowl sift together flour, salt and baking powder. gently stir in parsley and pepper. in a 1 cup measuring cup, beat eggs and add enough milk to reach the 1/2 cup level. stir the egg mixture and the bacon drippings into the flour; stir with a fork until well blended. add more milk if dough is too dry. stir in the crumbled bacon; mix well.
• in a 2 quart saucepan heat broth over medium heat. drop dough by spoonfuls into simmering broth. cover and cook about 12 minutes, or until done.

bacon turnip mash

Ingredients

• Servings: 4
• 2 pounds orange turnip
• 3 tablespoons butter
• 1 pinch salt
• 1 pinch ground black pepper
• 1 dash garlic powder
• 1/2 pound bacon - cooked and crumbled
• 2 tablespoons rendered bacon fat

Recipe

• peel and cube the turnip. cook in a saucepan in salted water until very tender. drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. set aside.
• in a skillet fry the bacon until nice and crispy. remove from the skillet and crumble. reserve 2 tablespoons of the bacon grease.
• to the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. stir and heat to the desired temperature before serving.

monte cristo sandwich

Ingredients

• Servings: 4
• 12 slices sandwich bread, crusts removed
• 8 slices swiss cheese
• 8 slices cooked deli ham
• 8 slices deli turkey
• 3/4 cup flour
• 3 eggs, beaten well
• 3 cups kikkoman panko bread crumbs
• vegetable oil for deep-frying
• confectioners' sugar for dusting, if desired

Recipe

• assemble sandwiches starting with one slice of bread, then 1 slice of ham, a slice of cheese and then a slice of turkey; place one slice of bread and repeat with ham, cheese and turkey, top with a slice of bread. cut into quarters and secure with toothpicks. cover sandwiches with plastic wrap and refrigerate overnight.
• heat oil in deep fryer to 365 degrees.
• dust each quarter sandwich with flour until all sides are coated; dip into beaten egg and toss into panko and cover completely.
• carefully lower sandwich quarters one at a time into deep hot oil; fry until golden brown on all sides. drain; remove toothpicks before serving.

Sweet And Sour Pot Roast

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 (4 pound) beef chuck roast
• 2 onions, sliced
• 1/4 cup honey
• 1/4 cup white sugar
• 2 lemons, juiced
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cloves
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 20 mins

Ready Time: 3 hrs 35 mins


• heat oil in a pot over medium-high heat. cook and stir roast and onions in hot oil until roast is browned and onions are soft, 5 to 10 minutes. stir honey, sugar, lemon juice, black pepper, cloves, and salt into pot.
• bring roast mixture to a simmer, reduce heat to medium-low, cover the pot with a lid, and simmer, turning roast every 45 minutes, until roast is tender, 3 to 3 1/2 hours. remove the cover and continue simmering until cooking liquid reduces, about 15 minutes more.

oven-grilled chicken and vegetables

Ingredients

• Servings: 4
• 1 (14 ounce) bag birds eye® recipe ready grilling blend
• 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 tablespoon balsamic or red vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons shredded parmesan cheese (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat oven broiler.
• combine all ingredients, except parmesan cheese, in large bowl; toss to coat.
• transfer vegetables and chicken to broiler pan. broil, stirring and turning vegetables once, 10 minutes or until chicken is done and vegetables are tender.* sprinkle with parmesan cheese.

Balsamic Dijon Dipping Sauce

Ingredients

• Servings: 3
• 1/4 cup balsamic vinegar
• 1 teaspoon white sugar
• 1 teaspoon water
• 2 tablespoons dijon-style prepared mustard
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Ready Time: 2 hrs 5 mins


• in a small mixing bowl, combine balsamic vinegar, sugar, water, mustard, and salt and pepper to taste. mix well. if the consistency is too watery, add more mustard until the desired consistency is reached. cover, and chill before serving.

Mocha Coffee Cooler

Ingredients

• Servings: 2
• 1 cup cold strong brewed coffee
• 3/4 cup powdered non-dairy creamer
• 1/3 cup white sugar
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 14 cubes ice
• 1 tablespoon vegetable oil
• 1 5-second spray of cooking spray

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• pour coffee into a blender and add creamer, sugar, cocoa, vanilla extract, and ice. pour vegetable oil over ice cubes and spray cooking spray into blender. blend until smooth, about 1 1/2 minutes.

Cory's Best Calamari

Ingredients

• Servings: 4
• 2 pounds squid, cleaned and sliced into rounds
• 1 teaspoon salt
• 1 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 pinch ground black pepper

Recipe

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


• rinse and drain squid well. pat squid dry with paper towels. sprinkle salt on squid.
• put flour and a few squid in a small paper or plastic bag. shake the squid rounds in the bag until coated. remove squid and place more in the sack to coat.
• heat oil in a medium size frying pan over a high heat. fry the calamari in the oil until golden brown and crispy. drain the calamari on paper towels. serve hot.

Mom's Famous Raw Vegetable Dip

Ingredients

• Servings: 2
• 1 cup sour cream
• 1 cup mayonnaise
• 2 teaspoons minced onion
• 2 teaspoons chopped fresh parsley
• 2 teaspoons chopped fresh dill
• 2 teaspoons seasoned salt

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. cover and refrigerate until ready to serve.

bacon cheese muffins

Ingredients

• Servings: 24
• 1 pound bacon
• 4 cups all-purpose flour
• 2 cups shredded cheddar cheese
• 2 tablespoons baking powder
• 1 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 2 eggs
• 2 cups milk
• 1/2 cup vegetable oil

Recipe

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


• cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. drain the bacon slices on paper towels and crumble once cooled.
• preheat oven to 400 degrees f (200 degrees c). coat 24 muffin cups with cooking spray.
• mix flour, cheddar cheese, baking powder, garlic salt, and black pepper together in a large bowl.
• beat eggs, milk, and vegetable oil together in a small bowl; stir into flour mixture just until moistened. gently fold bacon through the batter. spoon batter into prepared muffin cups.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. serve warm.

brussels sprouts with bacon dressing

Ingredients

• Servings: 4
• 1 1/4 pounds brussels sprouts
• 1 tablespoon vegetable oil
• 4 ounces bacon, sliced
• 1/3 cup vinegar
• 1 lemon, juiced
• 2 tablespoons brown sugar
• salt and ground black pepper to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 9 mins Ready Time: 24 mins


• slice each brussels sprout in half, cut each half into into strips, and discard the cores. transfer to a large bowl.
• heat vegetable oil in a skillet over medium heat. cook and stir bacon until browned and crisp, 8 to 10 minutes. stir in vinegar, lemon juice, and brown sugar. season with salt, black pepper, and cayenne pepper to taste. increase heat to high and boil for 1 minute.
• pour hot bacon mixture over the bowl of brussels sprouts and toss to coat completely. season with salt and black pepper to taste.

Easy Frankfurters

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 red onion, chopped
• 1 teaspoon red chili powder
• 1/4 teaspoon garam masala
• 1 (16 ounce) package frankfurters, sliced
• 1 tablespoon ketchup (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat oil in a skillet over medium heat; cook and stir onion in hot oil until slightly pink, about 5 minutes. add red chili powder and garam masala; stir to coat the onion. stir the frankfurter slices into the onion mixture; cook and stir until hot, about 2 minutes. pour the ketchup over the frankfurters; stir to coat.

parmesan crusted chicken strips

Ingredients

• Servings: 4
• 1 1/2 cups grated parmesan cheese
• 2 eggs
• 1 tablespoon water
• 1 pound skinless, boneless chicken breast halves, cut into strips
• 1/4 cup vegetable oil

Recipe

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


• place parmesan cheese into a shallow bowl.
• beat eggs and water together in a bowl.
• dip chicken strips into the egg mixture.
• press chicken into parmesan cheese. gently toss between your hands so any cheese crumbs that haven't stuck can fall away. place the coated chicken a plate while coating the rest; do not stack.
• heat vegetable oil in a large skillet over medium heat. pan-fry chicken strips in batches until no longer pink in the center and crust is golden brown, about 4 minutes on each side.

Orange Glazed Chicken Wings

Ingredients

• Servings: 36
• 1 tablespoon vegetable oil
• 18 chicken wings, tips removed and wings cut in half at joint
• 1/2 cup orange marmalade
• 1/4 cup dijon mustard
• 2 tablespoons soy sauce

Recipe

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


• heat the oil in a large skillet over medium-high heat. add the wing pieces, and fry until golden brown on all sides, about 6 to 10 minutes.
• spoon off any excess fat, and add the orange marmalade, mustard, and soy sauce to the skillet, stirring to blend the ingredients and coat the wing pieces. simmer on medium heat 8 to 10 minutes, until the sauce thickens and glazes the wings. serve hot.

creamy chicken with corn, tarragon and tomatoes

Ingredients

• Servings: 4
• 1 cup couscous
• 1 1/8 cups boiling chicken stock
• water to cover
• 2 tablespoons butter
• 4 skinless, boneless chicken breast halves
• 2/3 cup heavy whipping cream
• 1/2 cup sweet corn
• 2 tomatoes, chopped
• 1/4 cup fresh chopped tarragon
• salt and pepper to taste
• 1/2 lemon, juiced

Recipe

• put the couscous in a small saucepan. add 1/2 of the boiling chicken stock and enough water to cover. simmer for 3 minutes, remove from heat and set aside.
• in a large skillet or wok, heat the butter/margarine until it sizzles. add the chicken breasts and saute until lightly browned. add the other 1/2 of the chicken stock and the cream and heat gently until just boiling. mix in the corn, tomatoes and 1/2 of the fresh tarragon. heat through for 1 minute and season with salt and pepper to taste.
• with a fork fluff up reserved couscous. add a handful of tarragon and the lemon juice. salt and pepper to taste. spoon the couscous and chicken serving plates and garnish with the remaining tarragon.

Grandma's Chopped Liver

Ingredients

• Servings: 12
• 2 pounds chicken livers, rinsed and trimmed
• 2 eggs
• 3 onions
• 1 quart water
• 2 cubes chicken bouillon
• 2 tablespoons vegetable oil
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place the liver, whole eggs and one onion into a large saucepan with the water. bring to a boil and stir in the chicken bouillon cubes. simmer for one hour, then allow to cool.
• meanwhile, heat the oil in a large skillet over medium heat. chop one onion and fry in the oil until tender. chop the third onion and set aside. when the liver has cooled, grind together the liver, hard-cooked eggs and the three onions. season with salt and pepper. chill before serving.

Ranch Dipping Sauce

Ingredients

• Servings: 12
• 3/4 cup plain yogurt
• 1/3 cup mayonnaise
• 1 (1 ounce) package ranch dressing mix
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 5 mins Ready Time: 8 hrs 5 mins


• in a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. mix well with a wire whisk. cover and refrigerate overnight. sprinkle with parsley before serving.

original buffalo wings

Ingredients

• Servings: 24
• 4 pounds chicken wings
• salt and pepper to taste
• 4 cups vegetable oil
• 1/4 cup butter
• 2 teaspoons hot pepper sauce
• 1 teaspoon distilled white vinegar

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 30 mins


• heat oil in a deep-fat fryer or large heavy pot to 375 degrees f (190 degrees c).
• cut off tips, and separate each wing at the joint. sprinkle with salt and pepper.
• place half of the wings in the deep fryer. when the wings are golden brown and crisp, remove them and drain well. salt wings to taste. add remaining wings and repeat frying process. once wings have drained a bit, place them in a large mixing bowl.
• melt butter or margarine in a small saucepan. mix in hot sauce and vinegar. pour melted sauce over the cooked wings, and mix to coat the wings with sauce.

Fresh Tortilla Triangles

Ingredients

• Servings: 32
• 2 cups canola or other vegetable oil
• 8 (6 inch) corn tortillas, quartered
• salt, to taste

Recipe

• heat oil in a 10-inch skillet to 370 degrees. drop triangles in hot oil, 8 at a time. fry, turning chips once or twice, until they stop sizzling and turn golden brown, about 2 minutes. remove with tongs or a slotted spoon and drain on a wire rack set over a shallow pan. sprinkle with salt immediately.

Leftover Roast Brunswick Stew

Ingredients

• Servings: 6
• 1 1/2 pounds cooked, shredded beef chuck roast
• 2 (10 ounce) cans mixed vegetables, with liquid
• 2 1/2 cups barbeque sauce
• 2 tablespoons worcestershire sauce
• 1 (10.5 ounce) can beef broth (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• place the shredded roast in a slow cooker. mix in the vegetables with liquid, barbeque sauce, worcestershire sauce, and beef broth.
• cover, and cook at least 1 hour on high.

richard's breakfast scramble

Ingredients

• Servings: 4
• 5 eggs, beaten
• 2 tablespoons milk
• 1 onion, chopped
• 2 slices cooked ham, chopped
• 1 cup shredded cheddar cheese
• 1 to taste salt and pepper to taste
• 1/8 teaspoon garlic powder, or to taste
• 2 1/2 tablespoons butter

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a large bowl, beat together eggs and milk. stir in onion, ham, cheese, salt, pepper and garlic powder.
• melt butter in a large frying pan or skillet over medium high heat. add eggs and cook, without stirring, until eggs begin to set. at that point, stir the eggs until roughly scrambled. keep doing this until eggs are fully cooked, about 10 to 15 minutes. serve warm.

Leftover Roast Brunswick Stew

Ingredients

• Servings: 6
• 1 1/2 pounds cooked, shredded beef chuck roast
• 2 (10 ounce) cans mixed vegetables, with liquid
• 2 1/2 cups barbeque sauce
• 2 tablespoons worcestershire sauce
• 1 (10.5 ounce) can beef broth (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• place the shredded roast in a slow cooker. mix in the vegetables with liquid, barbeque sauce, worcestershire sauce, and beef broth.
• cover, and cook at least 1 hour on high.

richard's breakfast scramble

Ingredients

• Servings: 4
• 5 eggs, beaten
• 2 tablespoons milk
• 1 onion, chopped
• 2 slices cooked ham, chopped
• 1 cup shredded cheddar cheese
• 1 to taste salt and pepper to taste
• 1/8 teaspoon garlic powder, or to taste
• 2 1/2 tablespoons butter

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• in a large bowl, beat together eggs and milk. stir in onion, ham, cheese, salt, pepper and garlic powder.
• melt butter in a large frying pan or skillet over medium high heat. add eggs and cook, without stirring, until eggs begin to set. at that point, stir the eggs until roughly scrambled. keep doing this until eggs are fully cooked, about 10 to 15 minutes. serve warm.

Chinese Happy Family

Ingredients

• Servings: 4
• 3 skinless, boneless chicken breast halves - cut into strips
• 2 tablespoons olive oil
• 1 onion, sliced
• 1 red bell pepper, seeded and cubed
• 1 yellow bell pepper, seeded and cubed
• 1 (15 ounce) can baby corn, drained
• 1 tablespoon white sugar
• 1 (16 ounce) package frozen stir-fry vegetables
• 1 cup water
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce

Recipe

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


• preheat an indoor grill, and coat with cooking spray. place the chicken strips on the grill, and cook for about 7 minutes. allow them to cool slightly, then cut into cubes.
• while the chicken is cooking, heat the oil in a large skillet over medium heat. place the onion rings in the skillet, and cook for a few minutes. add the red and yellow pepper, baby corn, and the stir-fry vegetables. increase the heat to medium-high; cook and stir for about 15 minutes.
• sprinkle in the sugar and salt. stir in the chicken. dissolve the cornstarch in water, and pour into the skillet along with the soy sauce. cook and stir until the sauce thickens.

Walnut-tarragon Chicken Tenders

Ingredients

• Servings: 4
• 1 egg
• 1/2 cup milk
• 1/2 cup finely chopped walnuts
• 3/4 cup all-purpose flour
• 1 tablespoon dried tarragon
• salt, to taste
• 1 pound boneless, skinless chicken breast, cut into thin strips
• 1/4 cup unsalted butter
• 1/2 cup vegetable oil

Recipe

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


• beat the egg together with the milk in a shallow bowl. combine the walnuts, flour, tarragon, and salt in a second shallow bowl. dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
• melt the butter with the oil in a large skillet over medium-high heat. fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. test one to be sure it is cooked through. chicken should be no longer pink and juices run clear. drain on paper towels.

Basic

Ingredients

• Servings: 1
• 1 (11.5 ounce) can tomato-vegetable juice cocktail
• 1/3 cup

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• in a large glass over ice, pour 1/2 can of tomato-vegetable juice cocktail. stir in the .

Chicken With Cashews

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cut into strips
• 3 tablespoons butter
• 3 tablespoons vegetable oil
• 1 onion, chopped
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, sliced
• 1/2 cup cashew halves
• salt and pepper to taste
• 1 teaspoon curry powder
• 4 tablespoons sesame oil

Recipe

• in a skillet over medium-high heat, mix butter or margarine and vegetable oil until hot. add chicken and saute, stirring often, until the chicken turns white. remove with a slotted spoon and set aside.
• in the same skillet, saute onion and peppers. add the cooked chicken and the cashews and season with salt and pepper, curry powder and sesame oil. saute for another 2 minutes and serve.

County Fair Corn Dogs

Ingredients

• Servings: 10
• 10 beef frankfurters
• 1/2 cup all-purpose flour for dusting
• 2/3 cup cornmeal
• 1/3 cup all-purpose flour
• 2 tablespoons corn flour (optional)
• 1 teaspoon salt
• 1 pinch ground cayenne pepper
• 1 egg
• 2 tablespoons corn oil
• 1/2 cup water
• 1 quart vegetable oil for frying

Recipe

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


• insert skewers into frankfurters and dust with flour; set aside.
• to make batter: in a large bowl combine the cornmeal, 1/3 cup flour, corn flour, salt, cayenne pepper, egg, 2 tablespoons oil and water. whisk all together.
• heat 1 quart oil in a large skillet over high heat (to about 375 degrees f, 190 degrees c). roll or dip franks in batter, then fry until lightly browned. drain on paper toweling and serve.

Classic

Ingredients

• Servings: 1
• 1 teaspoon sea salt
• 1 cup ice cubes
• 1 (1.5 fluid ounce) jigger
• 3/4 cup spicy tomato-vegetable juice cocktail (e.g., v-8)
• 2 dashes worcestershire sauce
• 1 dash hot pepper sauce (e.g. tabasco™)
• salt and pepper to taste
• 1 stalk celery
• 2 stuffed green olives

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• salt the rim of a tall glass. to do so, pour salt a small plate, moisten the rim of the glass on a damp towel and press into the salt. fill the glass with ice cubes.
• in a cocktail mixer full of ice, combine the , vegetable juice, worcestershire sauce, hot pepper sauce, salt and pepper. shake vigorously and strain into the glass. garnish with a stalk of celery and olives stuck a toothpick.

pretzel dogs

Ingredients

• Servings: 20
• 2 (.25 ounce) packages active dry yeast
• 2 1/2 teaspoons white sugar
• 2 cups warm water
• 2 cups warm milk
• 1/2 cup vegetable oil
• 1 1/2 teaspoons salt
• 10 cups all-purpose flour
• 2 teaspoons baking soda
• 2 (16 ounce) packages hot dogs
• 1/4 cup coarse kosher salt, or to taste

Recipe

Cook Time: 30 mins Ready Time: 2 hrs 15 mins


• sprinkle the yeast and sugar over 2 cups of warm water in a small bowl. the water should be no more than 100 degrees f (40 degrees c). let stand for 20 minutes until the yeast softens and begins to form a creamy foam.
• combine the yeast mixture with the warm milk, oil, and salt in a large mixing bowl; stir well to combine. stir in half of the flour mixture until no dry spots remain. stir in the remaining flour, 1 cup at a time, mixing well after each addition. the dough should be moderately stiff and slightly sticky. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• spray a large bowl with cooking spray, then place the dough in the bowl and turn to coat. cover with plastic wrap or a light cloth and let rise in a warm place (80 to 95 degrees f (27 to 35 degrees c)) until doubled in volume, about 45 minutes.
• after the dough has risen, fill a large pot with about 8 cups water, 1 1/2 teaspoons salt, and the baking soda and bring to a rolling boil over high heat. while the water is coming to a boil cut the the dough into 20 pieces, about the size of a golf ball. roll each piece into a 12 inch long rope about 1 1/2 inches thick.
• preheat an oven to 375 degrees f (190 degrees c). lightly grease 2 baking sheets.
• dip a strip of dough into the boiling water using a pair of tongs, count to 5, remove it from the water, and place it on a paper towel for a few seconds. wrap the strip around a hot dog, place on a baking sheet, and sprinkle with coarse salt. repeat with the remaining strips of dough and hot dogs.
• bake in a preheated oven until they are golden brown, about 15 to 20 minutes.

bacon and balsamic glazed sugar snap peas

Ingredients

• Servings: 2
• 1/4 pound bacon, minced
• 1 1/2 cups fresh sugar snap peas
• 2 tablespoons balsamic vinegar
• 1 tablespoon sugar, such as sugar in the raw
• salt and pepper to taste

Recipe

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


• cook the minced bacon in a large skillet over medium-high heat until the fat has rendered out and the bacon has begun to crisp, about 5 minutes. remove with a slotted spoon and set aside, leave the bacon fat in the skillet. add the sugar snap peas, and toss to coat with the fat. cook and stir until just cooked through, about 5 minutes. pour in the balsamic vinegar, sugar, and cooked bacon. continue cooking until the balsamic has reduced, and the sugar has dissolved, about 2 minutes. season to taste with salt and pepper and serve immediately.

honey pineapple chicken

Ingredients

• Servings: 4
• 1 (8 ounce) can crushed pineapple, with juice
• 1/4 cup honey
• 1/4 cup vegetable oil
• 4 skinless, boneless chicken breast halves
• 1/2 cup all-purpose flour
• 1 teaspoon red vinegar
• 4 teaspoons chopped fresh mint

Recipe

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


• in a small bowl, blend pineapple juice and honey.
• heat oil in a large, heavy skillet over medium heat. dredge chicken in flour, and arrange in the skillet. brush with the pineapple juice and honey. sprinkle with red vinegar. cook 7 to 10 minutes on each side, until chicken is no longer pink and juices run clear. top with crushed pineapple and fresh mint to serve.

Hobo Stew

Ingredients

• Servings: 6
• 1 pound ground beef
• 2 (15 ounce) cans mixed vegetables
• 1 (15 ounce) can whole peeled tomatoes
• 3 cups uncooked elbow macaroni
• 1 cup water
• salt and pepper to taste

Recipe

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


• heat a cast iron dutch oven over a campfire, and brown the ground beef. drain off the excess grease, then pour in the mixed vegetables, tomatoes, macaroni, and water. season with salt and pepper to taste. cover, and cook until the macaroni is tender, and the stew has reached desired thickness.

Hush Puppies I

Ingredients

• Servings: 2
• 2 quarts vegetable oil for frying
• 3 cups cornmeal
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 cups milk
• 1/2 cup water
• 1 egg, beaten
• 1 small onion, minced

Recipe

• heat vegetable oil to 365 degrees f (185 degrees c).
• in a large mixing bowl, combine corn meal, baking powder, salt, milk, and water. mix in egg and chopped onion.
• shape the batter into small balls, approximately 1 tablespoon each.
• use a long handled spoon to gently slide the hush puppies into the hot oil. cook 8 or 10 at a time, until golden brown. remove from the oil with a slotted spoon, and roll on paper towels to briefly drain. serve hot.

Hush Puppies I

Ingredients

• Servings: 2
• 2 quarts vegetable oil for frying
• 3 cups cornmeal
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 1/2 cups milk
• 1/2 cup water
• 1 egg, beaten
• 1 small onion, minced

Recipe

• heat vegetable oil to 365 degrees f (185 degrees c).
• in a large mixing bowl, combine corn meal, baking powder, salt, milk, and water. mix in egg and chopped onion.
• shape the batter into small balls, approximately 1 tablespoon each.
• use a long handled spoon to gently slide the hush puppies into the hot oil. cook 8 or 10 at a time, until golden brown. remove from the oil with a slotted spoon, and roll on paper towels to briefly drain. serve hot.

savory breakfast muffins

Ingredients

• Servings: 1
• 4 slices bacon
• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 tablespoons white sugar
• 1 tablespoon wheat germ
• 1/2 teaspoon salt
• 2 eggs, beaten
• 1/3 cup milk
• 1 cup canned cream-style corn
• 1/4 cup butter, melted
• 1/4 cup vegetable oil

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). lightly grease 12 muffin cups.
• place bacon in a skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• in a large bowl, combine flour, baking powder, baking soda, sugar, wheat germ and salt. in a separate bowl, combine eggs, milk, corn, butter, oil and bacon. stir egg mixture into dry ingredients, just until combined. spoon batter into prepared muffin cups.
• bake in preheated oven for 20 to 25, until golden brown.

Mandarin Chicken Roll-ups

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• salt and pepper to taste
• 4 (10 inch) flour tortillas
• 1 (8 ounce) package neufchatel cheese
• 1 (8 ounce) can mandarin oranges, drained
• 1 (8 ounce) can pineapple tidbits, drained
• 2 green onions, chopped
• 1/2 cup diced red bell pepper
• 1/2 cup salted cashews, chopped

Recipe

• spray a skillet with vegetable spray. salt and pepper chicken. heat skillet over medium heat. brown chicken breasts well on both sides, about 4 minutes per side, or until cooked through. remove from skillet and set aside.
• spread tortillas evenly with cream cheese. (this will be the "glue" to hold everything together.) cut chicken into small pieces and divide between the tortillas, leaving about 1 1/2 inches of tortilla uncovered on one side. top chicken with mandarin oranges, pineapple, green onions, bell peppers and cashews. roll up tightly. wrap tightly in plastic wrap and refrigerate for about 30 minutes before serving.

kasha

Ingredients

• Servings: 4
• 1/2 pound ground beef
• 2 stalks celery, chopped
• 2 green onions, chopped
• 1 cup diced tomato
• 2 cups beef broth
• 1 cup bulgur (cracked wheat), uncooked
• salt to taste
• 1 pinch cayenne pepper, or to taste

Recipe

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


• place the ground beef in a skillet over medium-high heat. cook, while stirring to crumble, until almost cooked through. drain the grease, and reduce heat to medium. stir in the celery, green onions, and tomato. cook until the celery is tender, and the beef is browned.
• meanwhile, bring the beef broth to a boil in a saucepan. add the bulgur wheat, cover, and reduce heat to low. simmer for about 10 minutes, until tender. stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.

Batter Crepes Ii

Ingredients

• Servings: 10
• 3 eggs, lightly beaten
• 1 cup
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons vegetable oil
• cooking spray

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 1 hr 25 mins


• in a large bowl, beat together the eggs and . sift together the flour and salt, and mix in. beat in oil. allow to stand for 1 hour. if batter is too thick, stir in a little milk.
• heat a crepe pan over medium heat, and lightly coat with cooking spray. pour on 2 tablespoons batter, and quickly spread to the edges of pan. cook until top appears dry, then turn, and cook for 15 seconds. set aside on paper towels and repeat cooking method until all batter is used.

Sweet And Sour Dipping Sauce

Ingredients

• Servings: 1
• 1 teaspoon cornstarch
• 1/3 cup distilled white vinegar
• 2 teaspoons vegetable oil
• 2/3 cup unsweetened pineapple juice
• 2 tablespoons ketchup
• 3 tablespoons brown sugar
• salt to taste

Recipe

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


• in a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.

Pot Sticker Dumplings

Ingredients

• Servings: 12
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• boiling water
• 4 ounces ground chicken
• 4 water chestnuts, drained and finely chopped
• 3 green onions, finely chopped
• 1/2 teaspoon chinese five-spice powder
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon white sugar
• 1 teaspoon sesame oil
• 1/2 cup oil for frying

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• sift flour and salt into a large bowl. make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. with a wooden spoon, stir until smooth, adding more boiling water as necessary. knead about 5 minutes, until elastic. cover and allow to sit 30 minutes.
• divide dough into 12 equal pieces. roll each piece into a 6 inch circle.
• in a medium saucepan over medium high heat, cook ground chicken breast until evenly brown.
• drain chicken and place in a medium bowl with water chestnuts, green onions, chinese five-spice powder, reduced-sodium soy sauce, white sugar and sesame oil. thoroughly mix.
• heat oil in a large skillet. place approximately 1 tablespoon chicken mixture in the center of each dough circle. fold over mixture and press edges together to seal. in small batches, cook in the hot oil until bottoms are golden brown. place approximately 1/3 cup water in the pan. cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. serve immediately.

Orange Caper Chicken

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 1/3 cups orange juice
• 1 tablespoon orange zest
• 1/4 cup capers
• 1/4 cup chopped flat leaf parsley

Recipe

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


• in a medium bowl, mix flour and pepper. dredge the chicken breasts in the mixture to coat, and set aside.
• melt butter and heat oil in a large skillet over medium heat. place coated chicken in the skillet, and cook about 10 minutes per side, until no longer pink and juices run clear. remove from heat, and set aside.
• increase skillet heat to high, and pour in the orange juice. cook until reduced by about 1/2.
• stir in the orange zest, capers, and parsley. return chicken to the skillet, and coat with the orange juice mixture to serve.

Holiday Waffles

Ingredients

• Servings: 8
• 2 1/4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 tablespoons white sugar
• 2 eggs, beaten
• 2 1/4 cups milk
• 3/4 cup vegetable oil
• 3 drops food color
• 2 tablespoons confectioners' sugar for dusting (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat a waffle iron according to manufacturer's instructions.
• whisk together the flour, baking powder, salt, and sugar; set aside. beat the eggs in a mixing bowl with the milk, vegetable oil, and food color. stir the flour into the egg mixture until only slight lumps remain.
• pour batter into waffle iron in batches, and cook until crisp and golden brown. sprinkle with confectioners' sugar to serve.

fried chicken

Ingredients

• Servings: 8
• 1 (4 pound) chicken, cut into pieces
• salt and pepper to taste
• 1 1/2 cups all-purpose flour for coating
• 2 quarts vegetable oil for frying

Recipe

• in a large skillet, heat oil over medium heat. salt and pepper chicken pieces to taste, then roll in flour to coat. place chicken pieces in skillet and fry on medium heat until one side is golden brown, then turn and brown other side until chicken is no longer pink inside and its juices run clear. drain on paper towel and serve!

best grilled vegetable sandwich

Ingredients

• Servings: 2
• 1/2 zucchini, cut crosswise into 1/2-inch slices
• 1/2 small eggplant, cut crosswise into 1/2-inch slices
• 1 red bell pepper, quartered
• 1/2 teaspoon salt
• 1 1/2 teaspoons olive oil
• ground black pepper to taste
• 1 small whole-grain baguette, cut into two halves and split lengthwise
• 1/4 cup basil pesto
• 4 ounces fresh baby mozzarella, sliced
• 2 plum tomatoes, sliced

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 3 hrs 20 mins


• combine zucchini, eggplant, and red bell pepper in a bowl. sprinkle salt over the mixture. set aside to allow the vegetables to tenderize, at least 3 hours.
• preheat grill for medium heat and lightly oil the grate.
• drain moisture from vegetable mixture. brush vegetables with olive oil to coat; season with black pepper.
• cook vegetables on hot grill until tender, 2 to 3 minutes per side. transfer to a bowl and set aside.
• toast cut sides of baguette in a toaster oven until golden brown, 2 to 3 minutes. spread basil pesto evenly over toasted surface. arrange grilled vegetables evenly 2 of the baguette halves. top each with sliced mozzarella and plum tomato slices; top sandwich with the remaining baguette pieces to serve.