Print this article1 (4 pound) corned beef brisket
20 black peppercorns
2 bay leaves
3 tablespoons packed brown sugar
1 1/2 tablespoons soy sauce
1 1/2 teaspoon dry mustard
1 teaspoon ground ginger
2 tablespoons tomato ketchup
1 teaspoon red pepper flakes
1 teaspoon molasses
Place brisket in a pot and cover with water. Add peppercorns and bay leaves and bring to a simmer. Cook for 3 to 3 1/2 hours until fork tender, Set aside and make glaze.
Glaze
Drain corned beef and place on a foiled baking sheet. Preheat oven to 350 degrees F.
In a bowl, mix together sugar, soy sauce, mustard, ginger, ketchup, pepper flakes and molasses. Brush brisket with glaze. Bake for 15 to 20 minutes, re-glazing two times while baking.
Refrigerate overnight and slice across the grain very thin for sandwiches.
Yield: 10 sandwiches
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20 black peppercorns
2 bay leaves
3 tablespoons packed brown sugar
1 1/2 tablespoons soy sauce
1 1/2 teaspoon dry mustard
1 teaspoon ground ginger
2 tablespoons tomato ketchup
1 teaspoon red pepper flakes
1 teaspoon molasses
Place brisket in a pot and cover with water. Add peppercorns and bay leaves and bring to a simmer. Cook for 3 to 3 1/2 hours until fork tender, Set aside and make glaze.
Glaze
Drain corned beef and place on a foiled baking sheet. Preheat oven to 350 degrees F.
In a bowl, mix together sugar, soy sauce, mustard, ginger, ketchup, pepper flakes and molasses. Brush brisket with glaze. Bake for 15 to 20 minutes, re-glazing two times while baking.
Refrigerate overnight and slice across the grain very thin for sandwiches.
Yield: 10 sandwiches
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2 lb Very lean Flank Steak or Brisket
1/3 c Tamari Soy Sauce
1 Garlic Clove, minced
Trim fat off meat. Cut across grain into 2 pieces; slice lengthwise with grain into 4" strips. Combine soy sauce and garlic in mixing bowl. add meat. Marinate for 15 to 20 minutes, stirring occasionally.
Drain and arrange in single layer on cooling rack set in baking pan. Bake overnight at 150 degree F for 12 hours until dried. Blot meat on paper towel to absorb excess fat. Store in tightly covered container. Will keep for several weeks. Does not require refrigeration.
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1/3 c Tamari Soy Sauce
1 Garlic Clove, minced
Trim fat off meat. Cut across grain into 2 pieces; slice lengthwise with grain into 4" strips. Combine soy sauce and garlic in mixing bowl. add meat. Marinate for 15 to 20 minutes, stirring occasionally.
Drain and arrange in single layer on cooling rack set in baking pan. Bake overnight at 150 degree F for 12 hours until dried. Blot meat on paper towel to absorb excess fat. Store in tightly covered container. Will keep for several weeks. Does not require refrigeration.
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8 country style pork spare ribs
1 (2 liter) bottle Dr. Pepper, NOT diet
5 garlic cloves, slightly smashed
1 tablespoon liquid smoke
1 large onion, quartered
Your favorite barbecue sauce
Place ribs in large stock pot. Pour Dr. Pepper over ribs to cover. Add garlic, liquid smoke and onion. Bring to boil, lower to simmer and cook until ribs are tender.
Place ribs in baking pan. Pour barbecue sauce over ribs. Bake at 350 degrees F for about 30 to 45 minutes. You can also grill these.
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1 (2 liter) bottle Dr. Pepper, NOT diet
5 garlic cloves, slightly smashed
1 tablespoon liquid smoke
1 large onion, quartered
Your favorite barbecue sauce
Place ribs in large stock pot. Pour Dr. Pepper over ribs to cover. Add garlic, liquid smoke and onion. Bring to boil, lower to simmer and cook until ribs are tender.
Place ribs in baking pan. Pour barbecue sauce over ribs. Bake at 350 degrees F for about 30 to 45 minutes. You can also grill these.
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Praline Powder
1 tablespoon canola oil
1/2 cup granulated sugar
1/2 cup whole almonds
Truffles
6 ounces semisweet chocolate
1/4 cup unsalted butter
2 1/2 tablespoons orange liqueur
2 tablespoons heavy cream
1 orange grated peel
Coating
1/2 cup unsweetened cocoa
4 ounces semisweet chocolate
Praline powder
Oil a cookie sheet and set aside.
In a heavy 1-quart saucepan, melt the sugar over low heat cook until it reaches 310 degrees F on candy thermometer and begins to caramelize. Add the almonds and continue cooking until candy becomes rich brown. Pour hot mixture onto cookie sheet and cool until hard. Break into pieces and grind into a fine powder, in a blender or food processor.
Truffles: Melt chocolate over hot water in the top of a double boiler. Stir in butter, liqueur, cream orange peel and praline powder. Place mixture in fridge and allow to cool until thick enough to shape (about 1 hour). Form into balls 1/2-inch in diameter. Place in a single layer on a cookie sheet and freeze till firm.
Coating: Sprinkle cocoa on a wax paper-lined cookie sheet. Melt chocolate over hot water. Allow to cool to lukewarm. Put a dollop of lukewarm chocolate in your hand and quickly roll a frozen truffle in it. Thinly coat each truffle, then roll in cocoa. Store in an airtight container.
Makes 4 dozen.
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1 tablespoon canola oil
1/2 cup granulated sugar
1/2 cup whole almonds
Truffles
6 ounces semisweet chocolate
1/4 cup unsalted butter
2 1/2 tablespoons orange liqueur
2 tablespoons heavy cream
1 orange grated peel
Coating
1/2 cup unsweetened cocoa
4 ounces semisweet chocolate
Praline powder
Oil a cookie sheet and set aside.
In a heavy 1-quart saucepan, melt the sugar over low heat cook until it reaches 310 degrees F on candy thermometer and begins to caramelize. Add the almonds and continue cooking until candy becomes rich brown. Pour hot mixture onto cookie sheet and cool until hard. Break into pieces and grind into a fine powder, in a blender or food processor.
Truffles: Melt chocolate over hot water in the top of a double boiler. Stir in butter, liqueur, cream orange peel and praline powder. Place mixture in fridge and allow to cool until thick enough to shape (about 1 hour). Form into balls 1/2-inch in diameter. Place in a single layer on a cookie sheet and freeze till firm.
Coating: Sprinkle cocoa on a wax paper-lined cookie sheet. Melt chocolate over hot water. Allow to cool to lukewarm. Put a dollop of lukewarm chocolate in your hand and quickly roll a frozen truffle in it. Thinly coat each truffle, then roll in cocoa. Store in an airtight container.
Makes 4 dozen.
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1 cup cocoa powder
3/4 cup granulated sugar
3/4 cup light corn syrup
1 cup cold water
1/4 teaspoon salt
2 teaspoons vanilla extract
Combine all ingredients, except vanilla extract. Cook over medium heat, stirring constantly. Bring to a boil and boil for 3 minutes.
Remove from heat and add vanilla extract. Refrigerate.
Makes about 1 pint.
3/4 cup granulated sugar
3/4 cup light corn syrup
1 cup cold water
1/4 teaspoon salt
2 teaspoons vanilla extract
Combine all ingredients, except vanilla extract. Cook over medium heat, stirring constantly. Bring to a boil and boil for 3 minutes.
Remove from heat and add vanilla extract. Refrigerate.
Makes about 1 pint.
3/4 cup graham cracker crumbs
1/2 cup original Bisquick
2 tablespoons granulated sugar
1/4 cup butter or margarine, melted
2 medium bananas
2 tablespoons lemon juice
1 1/3 cups milk
1 small box vanilla or chocolate instant pudding
and pie filling mix
3/4 cup miniature marshmallows
1/2 cup miniature semisweet chocolate chips
Mix cracker crumbs, Bisquick and sugar in small bowl. Stir in margarine until moistened. Press in bottom of ungreased 8-inch square microwavable dish.
Microwave uncovered on HIGH for 1 minute 30 seconds to 3 minutes, rotating dish 1/2 turn every minute until crust bubbles up slightly and then begins to flatten. Cool 10 minutes on wire rack.
Peel and slice bananas; dip into lemon juice. Arrange on cooled crust.
Beat milk and pudding mix (dry) with wire whisk or electric mixer on low speed until smooth. Stir in marshmallows. Spread over bananas. Sprinkle with chocolate chips. Refrigerate up to 1 hour before serving. Refrigerate any remaining S'Mores.
Makes 9 servings.
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1/2 cup original Bisquick
2 tablespoons granulated sugar
1/4 cup butter or margarine, melted
2 medium bananas
2 tablespoons lemon juice
1 1/3 cups milk
1 small box vanilla or chocolate instant pudding
and pie filling mix
3/4 cup miniature marshmallows
1/2 cup miniature semisweet chocolate chips
Mix cracker crumbs, Bisquick and sugar in small bowl. Stir in margarine until moistened. Press in bottom of ungreased 8-inch square microwavable dish.
Microwave uncovered on HIGH for 1 minute 30 seconds to 3 minutes, rotating dish 1/2 turn every minute until crust bubbles up slightly and then begins to flatten. Cool 10 minutes on wire rack.
Peel and slice bananas; dip into lemon juice. Arrange on cooled crust.
Beat milk and pudding mix (dry) with wire whisk or electric mixer on low speed until smooth. Stir in marshmallows. Spread over bananas. Sprinkle with chocolate chips. Refrigerate up to 1 hour before serving. Refrigerate any remaining S'Mores.
Makes 9 servings.
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3/4 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup water
3 (15 1/4 ounce) cans apricot halves, drained
1 tablespoon butter or margarine
In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Stir in water; bring to a boil over medium heat. Boil and stir for 1 minute; reduce heat. Add apricots and butter; heat through. Pour into a greased 2-quart baking dish.
Topping
1 cup all-purpose flour
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter or margarine
1/2 cup milk
Combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400 degrees F for 30 to 35 minutes or until golden brown and a wooden pick inserted into the topping comes out clean.
Yields 6 servings.
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1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup water
3 (15 1/4 ounce) cans apricot halves, drained
1 tablespoon butter or margarine
In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Stir in water; bring to a boil over medium heat. Boil and stir for 1 minute; reduce heat. Add apricots and butter; heat through. Pour into a greased 2-quart baking dish.
Topping
1 cup all-purpose flour
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons cold butter or margarine
1/2 cup milk
Combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly. Stir in milk just until moistened. Spoon over hot apricot mixture. Bake at 400 degrees F for 30 to 35 minutes or until golden brown and a wooden pick inserted into the topping comes out clean.
Yields 6 servings.
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1 (11 ounce) can condensed black bean soup
1/4 cup dairy sour cream
1/4 cup minced onion
1 clove garlic, minced
4 teaspoons Worcestershire sauce
2 tablespoons chopped parsley
In a medium bowl mash soup. Stir in remaining ingredients except parsley. Cover and chill for 1 hour. Spoon into a serving bowl. Garnish with parsley.
Serve with corn chips or crackers.
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1/4 cup dairy sour cream
1/4 cup minced onion
1 clove garlic, minced
4 teaspoons Worcestershire sauce
2 tablespoons chopped parsley
In a medium bowl mash soup. Stir in remaining ingredients except parsley. Cover and chill for 1 hour. Spoon into a serving bowl. Garnish with parsley.
Serve with corn chips or crackers.
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1 pound ground beef
1/2 cup chopped celery
1/3 cup chopped onion
2 cups biscuit baking mix
1/2 cup cold water
3/4 cup barbecue sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 425 degrees F.
Cook and stir beef, celery and onion in 10-inch skillet until beef is brown; drain.
Mix baking mix and water until soft dough forms. Roll or pat dough into a 12-inch circle on an ungreased cookie sheet or baking stone. Pinch edge of circle forming a 1/2-inch rim. Mix ground beef and remaining ingredients. Spread over dough. Bake until crust is golden brown - 20 to 25 minutes.
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1/2 cup chopped celery
1/3 cup chopped onion
2 cups biscuit baking mix
1/2 cup cold water
3/4 cup barbecue sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 425 degrees F.
Cook and stir beef, celery and onion in 10-inch skillet until beef is brown; drain.
Mix baking mix and water until soft dough forms. Roll or pat dough into a 12-inch circle on an ungreased cookie sheet or baking stone. Pinch edge of circle forming a 1/2-inch rim. Mix ground beef and remaining ingredients. Spread over dough. Bake until crust is golden brown - 20 to 25 minutes.
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1 avocado, peeled, sliced
2 pounds tomatoes
6 tablespoons canned tomato sauce
12 ounces low-fat mozzarella cheese, grated
2 tablespoons grated Parmesan cheese
1/2 cup chopped fresh basil
1/2 cup diced green bell peppers
1/2 cup sliced mushrooms
2 (10 ounce) packages frozen pizza dough
Salt, to taste
Black pepper, to taste
Follow directions for use of pizza dough. Place all ingredients on pizza, with the exception of the avocados. Bake in a preheated 325 degree F oven on a rack or cookie sheet for approximately 20 minutes. Makes 2 servings.
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2 pounds tomatoes
6 tablespoons canned tomato sauce
12 ounces low-fat mozzarella cheese, grated
2 tablespoons grated Parmesan cheese
1/2 cup chopped fresh basil
1/2 cup diced green bell peppers
1/2 cup sliced mushrooms
2 (10 ounce) packages frozen pizza dough
Salt, to taste
Black pepper, to taste
Follow directions for use of pizza dough. Place all ingredients on pizza, with the exception of the avocados. Bake in a preheated 325 degree F oven on a rack or cookie sheet for approximately 20 minutes. Makes 2 servings.
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1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon Kitchen Bouquet
1/2 cup dried onions, chopped/minced
In small bowl, combine onion powder, salt, sugar. Add Kitchen Bouquet and stir until seasonings are uniformly brown. Add onion and mix thoroughly until color is again even. (This step takes several minutes.) Makes 1/2 cup mix which is equivalent to one 1/5 ounce envelope of dried soup mix. Store unused mix in the refrigerator.
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1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon Kitchen Bouquet
1/2 cup dried onions, chopped/minced
In small bowl, combine onion powder, salt, sugar. Add Kitchen Bouquet and stir until seasonings are uniformly brown. Add onion and mix thoroughly until color is again even. (This step takes several minutes.) Makes 1/2 cup mix which is equivalent to one 1/5 ounce envelope of dried soup mix. Store unused mix in the refrigerator.
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1 tablespoon dried minced onion
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1 teaspoon celery seed
1/4 teaspoon cayenne pepper
1 (4 to 4 1/2 pound) boneless chuck roast, halved
8 to 10 sandwich rolls, split
Combine seasonings; rub over roast. Place in a crockpot. Cover and cook on LOW for 6 to 8 hours or until meat is tender. Shred with a fork. Serve on rolls.
NOTE: No liquid is added to the crockpot because the moisture comes from the roast.
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2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon caraway seeds
1 teaspoon dried marjoram
1 teaspoon celery seed
1/4 teaspoon cayenne pepper
1 (4 to 4 1/2 pound) boneless chuck roast, halved
8 to 10 sandwich rolls, split
Combine seasonings; rub over roast. Place in a crockpot. Cover and cook on LOW for 6 to 8 hours or until meat is tender. Shred with a fork. Serve on rolls.
NOTE: No liquid is added to the crockpot because the moisture comes from the roast.
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6 large shrimp
2 ounces Jack cheese, shredded
6 slices thick cut bacon
Peel shrimp, leaving shell on tail segments. Devein. Partially butterfly shrimp. Form cheese into 6 long, thin rolls. Place 1 roll in open part of each shrimp. Place shrimp on bacon and roll up. Run 1 long bamboo skewer through upper portion of all 6 shrimp and another through lower portion of all 6 shrimp in order to keep shrimp closed and hold bacon in place. Grill until bacon is cooked and shrimp are no longer translucent. Remove from skewers to serve.
Makes 6 appetizers or 1 main dish serving.
Variation
Shrimp may also be deep fried. Skewer as directed, but leave some space between each shrimp. Coat with seasoned cracker crumbs. Deep fry until cooked through.
Serve with cocktail sauce.
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2 ounces Jack cheese, shredded
6 slices thick cut bacon
Peel shrimp, leaving shell on tail segments. Devein. Partially butterfly shrimp. Form cheese into 6 long, thin rolls. Place 1 roll in open part of each shrimp. Place shrimp on bacon and roll up. Run 1 long bamboo skewer through upper portion of all 6 shrimp and another through lower portion of all 6 shrimp in order to keep shrimp closed and hold bacon in place. Grill until bacon is cooked and shrimp are no longer translucent. Remove from skewers to serve.
Makes 6 appetizers or 1 main dish serving.
Variation
Shrimp may also be deep fried. Skewer as directed, but leave some space between each shrimp. Coat with seasoned cracker crumbs. Deep fry until cooked through.
Serve with cocktail sauce.
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2 pounds ground beef
1 medium onion, diced
1 bottle barbecue sauce
1 sauce bottle water
5 to 6 tablespoons brown sugar
Buns
Cole slaw
Brown ground beef and onion in small amount of hot shortening. Add barbecue sauce, water and brown sugar. Bring to boil; simmer for 2 hours.
Serve on buns with cole slaw.
Yields 10 to 12 servings.
1 medium onion, diced
1 bottle barbecue sauce
1 sauce bottle water
5 to 6 tablespoons brown sugar
Buns
Cole slaw
Brown ground beef and onion in small amount of hot shortening. Add barbecue sauce, water and brown sugar. Bring to boil; simmer for 2 hours.
Serve on buns with cole slaw.
Yields 10 to 12 servings.
24 chicken wing drumettes
1/4 cup prepared mustard
1 tablespoon melted butter
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
Curry Dip
In bowl, mix mustard, butter, honey, Worcestershire sauce and onion. Dip drumettes in mixture, covering completely. Arrange on a large baking pan. Bake at 425 degrees F for 10 minutes.
Reduce heat to 350 degrees F and continue to bake for about 30 minutes or until fork can be inserted with ease.
Serve hot or cold with Curry Dip.
Makes 24.
Curry Dip
1/2 cup pineapple yogurt
1/2 cup mayonnaise
1 tablespoon dry orange flavored gelatin
3/4 teaspoon curry powder
Mix all ingredients and refrigerate 30 minutes. Serve drumettes on tray with bowl of Curry Dip.
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1/4 cup prepared mustard
1 tablespoon melted butter
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
Curry Dip
In bowl, mix mustard, butter, honey, Worcestershire sauce and onion. Dip drumettes in mixture, covering completely. Arrange on a large baking pan. Bake at 425 degrees F for 10 minutes.
Reduce heat to 350 degrees F and continue to bake for about 30 minutes or until fork can be inserted with ease.
Serve hot or cold with Curry Dip.
Makes 24.
Curry Dip
1/2 cup pineapple yogurt
1/2 cup mayonnaise
1 tablespoon dry orange flavored gelatin
3/4 teaspoon curry powder
Mix all ingredients and refrigerate 30 minutes. Serve drumettes on tray with bowl of Curry Dip.
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2 cups raw whole almonds, blanched or skin-on
2 tablespoons unsalted butter, melted
2 tablespoons Tabasco sauce (any variety)
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
Preheat oven to 250 degrees F. Line a cookie sheet with parchment paper.
Place all the ingredients except the salt in a large bowl and toss until the nuts are well-coated. Transfer nuts to prepared cookie sheet and arrange in a single layer. Bake, stirring every 15 minutes, until the nuts are darkened but not burnt - about 45 minutes.
Remove from oven and immediately loosen the nuts with a metal spatula.
Resource: You can get Tabasco Sauce and other Tabasco brand products in www.your-recipe-site.info/recommends/tabasco.html
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2 tablespoons unsalted butter, melted
2 tablespoons Tabasco sauce (any variety)
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
Preheat oven to 250 degrees F. Line a cookie sheet with parchment paper.
Place all the ingredients except the salt in a large bowl and toss until the nuts are well-coated. Transfer nuts to prepared cookie sheet and arrange in a single layer. Bake, stirring every 15 minutes, until the nuts are darkened but not burnt - about 45 minutes.
Remove from oven and immediately loosen the nuts with a metal spatula.
Resource: You can get Tabasco Sauce and other Tabasco brand products in www.your-recipe-site.info/recommends/tabasco.html
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1 (21 ounce) can cherry pie filling
4 pork chops
Pour cherry pie filling into crockpot. Add pork chops and stir to coat with pie filling. Cover and cook on LOW all day. Cook until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C).
4 servings
Fat: 3.95; Carbs: 41.65; Protein: 15.95; Calories: 265.89
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4 pork chops
Pour cherry pie filling into crockpot. Add pork chops and stir to coat with pie filling. Cover and cook on LOW all day. Cook until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C).
4 servings
Fat: 3.95; Carbs: 41.65; Protein: 15.95; Calories: 265.89
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These tender manicotti shells are actually crepes, and can be stuffed with a variety of fillings, including creamy chicken or a hearty Bolognese sauce.
2 cups ricotta cheese (15 ounces), preferably fresh
1 cup shredded mozzarella (about 6 ounce)
2/3 cup coarsely chopped basil
Salt
1/2 teaspoon freshly ground pepper
1 cup all-purpose flour
1 cup water
4 large eggs, lightly beaten
Unsalted butter
3 cups tomato sauce, preferably homemade
2 tablespoons freshly grated Parmesan cheese
In a large bowl, combine the ricotta with the mozzarella, basil, 1 teaspoon of salt and the pepper.
In a blender, process the flour, water, eggs and 1/2 teaspoon of salt until smooth. Transfer to a bowl.
Heat an 8-inch crepe or omelet pan over moderately high heat. Lightly butter the pan and add 2 tablespoons batter; working quickly, swirl the pan to coat it evenly. Cook until the top of the crepe is dry and the bottom is lightly golden about 1 minute. Flip the crepe and cook until the bottom is lightly golden, about 20 seconds longer. Transfer the crepe to a large plate and repeat with the remaining batter to make a total of 16 crepes.
Preheat the oven to 375 degrees F. Coat the bottom of a 3-quart baking dish with 1 cup of the tomato sauce. Arrange the crepes on a work surface. Spoon 3 tablespoons of the ricotta filling in a line down the center of each crepe. Loosely roll up the crepes and arrange them, seam side up, side by side in the baking dish. Pour the remaining 2 cups of tomato sauce over the manicotti and sprinkle with the Parmesan cheese. Bake for 15 to 20 minutes, or until the tomato sauce is bubbling and the manicotti are heated through. Serve piping hot. Makes 8 servings.
Make Ahead: The unbaked manicotti can be refrigerated overnight. Allow up to 15 minutes longer for baking.
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2 cups ricotta cheese (15 ounces), preferably fresh
1 cup shredded mozzarella (about 6 ounce)
2/3 cup coarsely chopped basil
Salt
1/2 teaspoon freshly ground pepper
1 cup all-purpose flour
1 cup water
4 large eggs, lightly beaten
Unsalted butter
3 cups tomato sauce, preferably homemade
2 tablespoons freshly grated Parmesan cheese
In a large bowl, combine the ricotta with the mozzarella, basil, 1 teaspoon of salt and the pepper.
In a blender, process the flour, water, eggs and 1/2 teaspoon of salt until smooth. Transfer to a bowl.
Heat an 8-inch crepe or omelet pan over moderately high heat. Lightly butter the pan and add 2 tablespoons batter; working quickly, swirl the pan to coat it evenly. Cook until the top of the crepe is dry and the bottom is lightly golden about 1 minute. Flip the crepe and cook until the bottom is lightly golden, about 20 seconds longer. Transfer the crepe to a large plate and repeat with the remaining batter to make a total of 16 crepes.
Preheat the oven to 375 degrees F. Coat the bottom of a 3-quart baking dish with 1 cup of the tomato sauce. Arrange the crepes on a work surface. Spoon 3 tablespoons of the ricotta filling in a line down the center of each crepe. Loosely roll up the crepes and arrange them, seam side up, side by side in the baking dish. Pour the remaining 2 cups of tomato sauce over the manicotti and sprinkle with the Parmesan cheese. Bake for 15 to 20 minutes, or until the tomato sauce is bubbling and the manicotti are heated through. Serve piping hot. Makes 8 servings.
Make Ahead: The unbaked manicotti can be refrigerated overnight. Allow up to 15 minutes longer for baking.
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3 racks (about 1 pound each) pork baby
back ribs, each cut in half
Barbecue Sauce
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.
Servings: 3
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back ribs, each cut in half
Barbecue Sauce
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.
Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.
Servings: 3
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1/2 cup soy sauce
2 cloves garlic, minced
1 Tbs. fresh ginger, grated or 1 tsp. dry ginger
1 Tbs. sesame oil
1 lb. boneless pork tenderloin chops, whole
1/4 cup honey
2 Tbs. brown sugar
1/4 cup sesame seeds
Combine first 4 ingredients in a bowl. Place tenderloin in a heavy plastic bag and pour soy mixture over to coat. Secure bag tightly. Marinate 2 hours at room temperature, or overnight in refrigerator. Preheat oven to 400°F. Remove pork from marinade and pat dry. Discard marinade. Mix together honey and brown sugar in a shallow plate. Place sesame seeds on a separate shallow plate. Roll pork in honey mixture, coating well. Then roll in sesame seeds. Place tenderloin in a shallow roasting pan and roast about 25 minutes per 1 lb., until a meat thermometer reads 160°F. Remove to a serving platter, slice thinly.
If you wish to freeze cooked meat: Cool quickly in refrigerator to retain freshness. Leave meat whole or slice and place the amounts you will use at one time in freezer/oven-proof containers or on sheets of aluminum foil. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place package where you wish in the freezer. Freeze up to 6 months. To reheat: Preheat oven to 350°F. Place meat in oven and bake until hot. Please remember that USDA recommends reheating meats to 165°F to destroy any bacteria.
Per serving: calories 310, fat 10.7g, 31% calories from fat, cholesterol 72mg, protein 28.4g, carbohydrates 26.2g, fiber 1.2g, sugar 23.6g, sodium 287mg, diet points 7.3.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.7, Sugar: 1.4, Very lean meat protein: 3.9
Source:
Nicholas Zhou's cookbook, Healthy Chinese Cooking has over 500 Chinese recipes and include low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research, it has helped 12,800 people worldwide improve their health.
2 cloves garlic, minced
1 Tbs. fresh ginger, grated or 1 tsp. dry ginger
1 Tbs. sesame oil
1 lb. boneless pork tenderloin chops, whole
1/4 cup honey
2 Tbs. brown sugar
1/4 cup sesame seeds
Combine first 4 ingredients in a bowl. Place tenderloin in a heavy plastic bag and pour soy mixture over to coat. Secure bag tightly. Marinate 2 hours at room temperature, or overnight in refrigerator. Preheat oven to 400°F. Remove pork from marinade and pat dry. Discard marinade. Mix together honey and brown sugar in a shallow plate. Place sesame seeds on a separate shallow plate. Roll pork in honey mixture, coating well. Then roll in sesame seeds. Place tenderloin in a shallow roasting pan and roast about 25 minutes per 1 lb., until a meat thermometer reads 160°F. Remove to a serving platter, slice thinly.
If you wish to freeze cooked meat: Cool quickly in refrigerator to retain freshness. Leave meat whole or slice and place the amounts you will use at one time in freezer/oven-proof containers or on sheets of aluminum foil. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place package where you wish in the freezer. Freeze up to 6 months. To reheat: Preheat oven to 350°F. Place meat in oven and bake until hot. Please remember that USDA recommends reheating meats to 165°F to destroy any bacteria.
Per serving: calories 310, fat 10.7g, 31% calories from fat, cholesterol 72mg, protein 28.4g, carbohydrates 26.2g, fiber 1.2g, sugar 23.6g, sodium 287mg, diet points 7.3.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.7, Sugar: 1.4, Very lean meat protein: 3.9
Source:
Nicholas Zhou's cookbook, Healthy Chinese Cooking has over 500 Chinese recipes and include low carb and low fat recipes with 170+ colorful pictures. Based on a master chef's 40 years of cooking practice and 4 years of writing and research, it has helped 12,800 people worldwide improve their health.
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)
Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill to medium to high heat.
Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.
Enjoy the best secret restaurant recipes!
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)
Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill to medium to high heat.
Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.
Enjoy the best secret restaurant recipes!
1/2 pound Firm white onions -- sliced
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated
Saute onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls.
Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months.
Enjoy the best restaurant recipes!
1/4 cup Butter
2 tablespoons Corn oil
3 tablespoons Flour
1 quart Chicken broth
1 quart Beef broth
8 slices French bread
Swiss cheese -- shredded
Parmesan -- grated
Saute onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls.
Mix equal parts of cheese to smooth paste and spread over bread. Float a slice of bread atop each serving. Place all bowls on oven rack 4" from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months.
Enjoy the best restaurant recipes!
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes
Combine first 5 ingredients (liquid should cover mixture by 1"-2") in
Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.
For more for more crockpot recipes, please visit http://www.your-recipe-site.info/crockpot_recipes/
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes
Combine first 5 ingredients (liquid should cover mixture by 1"-2") in
Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.
For more for more crockpot recipes, please visit http://www.your-recipe-site.info/crockpot_recipes/
I never thought a crockpot can be so versatile. On a recent challenge with a couple of friend, we came out with a three-course meal; appetizer, main dish and a dessert, all done in with a crockpot! With the help of our cookbooks, you can make wonders. Let me share the crockpot recipes with you and try it for yourself. Maybe you can argue that this may not be a three-course meal, but it sure was a party-saver...
Smoked Sausage And Beans
2 lg. pork-n-beans (3-21 oz. cans)
1 pt. chili sauce
1 c. barbecue sauce
1 c. sweet and sour sauce
1 1/2 lbs. smoked sausage (sliced into bite-size pieces)
On a 12-inch Dutch oven, place all ingredients in Dutch oven. Mix together.
Bake for 30 minutes at 375 degrees.
Crock Pot Chicken In Mushroom Gravy
3 whole chicken breasts, halved
1/4 c. dry white wine or chicken broth
1 can cream of chicken soup
1 (4 oz.) can mushrooms, sliced
Salt & pepper
Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot.
Spiced Fruit Cobbler
4 cans or 1 qt. fruit
1 tsp. nutmeg
1 tsp. cinnamon
2 tbsp. sugar
1 pkg. white cake mix
1 1/2 c. water
1 1/2 c. water
2 eggs
Place drained fruit slices in bottom of Dutch oven. Sprinkle with spices and sugar. Blend cake mix, water and eggs.
Pour over fruit mixture. Cover and cook 25-35 minutes at 350 degrees.
Enjoy!
For more for more crockpot beef recipes, please visit http://www.your-recipe-site.info/crockpot_recipes/
Smoked Sausage And Beans
2 lg. pork-n-beans (3-21 oz. cans)
1 pt. chili sauce
1 c. barbecue sauce
1 c. sweet and sour sauce
1 1/2 lbs. smoked sausage (sliced into bite-size pieces)
On a 12-inch Dutch oven, place all ingredients in Dutch oven. Mix together.
Bake for 30 minutes at 375 degrees.
Crock Pot Chicken In Mushroom Gravy
3 whole chicken breasts, halved
1/4 c. dry white wine or chicken broth
1 can cream of chicken soup
1 (4 oz.) can mushrooms, sliced
Salt & pepper
Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot.
Spiced Fruit Cobbler
4 cans or 1 qt. fruit
1 tsp. nutmeg
1 tsp. cinnamon
2 tbsp. sugar
1 pkg. white cake mix
1 1/2 c. water
1 1/2 c. water
2 eggs
Place drained fruit slices in bottom of Dutch oven. Sprinkle with spices and sugar. Blend cake mix, water and eggs.
Pour over fruit mixture. Cover and cook 25-35 minutes at 350 degrees.
Enjoy!
For more for more crockpot beef recipes, please visit http://www.your-recipe-site.info/crockpot_recipes/