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.