devil's meatloaf on the grill

Ingredients

• Servings: 1
• 1 1/2 pounds ground beef
• 1/4 pound chorizo sausage, casings removed and crumbled
• 1 egg
• 1/2 cup bread crumbs
• 1 (4 ounce) can diced green chilies
• 1 small onion, chopped
• 1/4 cup barbecue sauce (such as famous dave's® devil's spit)
• 1/4 cup ketchup
• 1 (1 ounce) package onion soup mix

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 9 hrs


• mix ground beef, chorizo sausage, egg, bread crumbs, green chilies, onion, barbecue sauce, ketchup, and onion soup mix in a large bowl until well-combined. cover and refrigerate overnight.
• preheat an outdoor grill for medium heat. firmly pack the meat mixture into a 9x5-inch loaf pan, and cover with aluminum foil.
• place the covered loaf pan on the grill away from direct heat. cook for 30 minutes, then carefully remove foil and drain grease. cover the pan with the foil, and return to the grill. continue cooking until the meatloaf is no longer pink in the center, about 20 minutes more. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c).

Meatloaf Cupcakes

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 cup crushed saltine crackers
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/3 cup milk
• 1 egg
• 1 tablespoon worcestershire sauce
• 2 cloves garlic, chopped
• 1 teaspoon ground black pepper
• 1 teaspoon seasoned salt
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 4 cups mashed potatoes
• 1 cup shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• mix ground beef, saltine crackers, onion, green bell pepper, milk, egg, worcestershire sauce, garlic, black pepper, and seasoned salt together in a bowl.
• stir ketchup and brown sugar together in a bowl. spoon ketchup mixture into the bottom of each muffin cup of a 6-cup muffin tin.
• fill muffin cups with beef mixture, leaving 1/2-inch space on the top.
• bake in the preheated oven until no longer pink in the center, about 30 minutes. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c). drain fat from muffin cups.
• top each 'cupcake' with mashed potatoes and cheddar cheese.
• continue baking until cheese is melted, about 10 minutes.

Sweet And Tangy Spareribs

Ingredients

• Servings: 6
• 1/4 cup bacon drippings
• 3 pounds lamb spareribs
• 1 tablespoon garlic salt
• 1 teaspoon black pepper
• 1/4 cup prepared mustard
• 1/4 cup light molasses
• 1/4 cup soy sauce
• 3 tablespoons vinegar
• 2 tablespoons worcestershire sauce
• 2 teaspoons hot pepper sauce

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 40 mins

Ready Time: 3 hrs


• preheat oven to 350 degrees f (175 degrees c).
• heat bacon drippings in a large, heavy skillet over medium heat. place spareribs in the skillet, and brown on each side for about 5 minutes. season with garlic salt and pepper.
• in a medium bowl, mix mustard, molasses, soy sauce, vinegar, worcestershire sauce, and hot pepper sauce.
• place browned ribs in a large baking dish. cover with the mustard sauce mixture.
• bake 2 1/2 to 3 hours in the preheated oven, basting occasionally with the sauce mixture, to an internal temperature of 160 degrees f (70 degrees c).

Coffee-crusted Beef Tenderloin Steak

Ingredients

• Servings: 2
• 1/4 cup finely ground espresso beans
• 3 tablespoons brown sugar
• 2 teaspoons ground cinnamon
• 1 pinch ground cayenne pepper
• salt and ground black pepper to taste
• 2 (6 ounce) beef tenderloin steaks
• 1 tablespoon canola oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 55 mins


• sift ground espresso beans, brown sugar, cinnamon, cayenne pepper, salt, and black pepper together in a bowl. generously coat all sides of each steak with espresso mixture. place steaks on a plate and refrigerate for flavors to blend, about 30 minutes.
• preheat oven to 400 degrees f (200 degrees c).
• heat a large oven-proof skillet over medium-high heat; add canola oil. place steaks in the hot oil and cook until bottom of each steak is browned, 1 1/2 to 2 minutes. flip steaks and place skillet in the preheated oven.
• cook the steaks in the preheated oven to your desired degree of doneness, 4 to 5 minutes for medium-rare. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c). cover skillet with a tented piece of aluminum foil and let steaks rest for at least 5 minutes.

paleo jerky

Ingredients

• Servings: 5
• 2/3 cup soy sauce
• 1/3 cup hot water
• 1/4 cup worcestershire sauce
• 1 tablespoon liquid smoke flavoring
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 1/2 teaspoons cayenne pepper
• 1 1/2 teaspoons -style seasoning (such as emeril's essence®)
• 1 1/2 teaspoons seasoning blend (such as tony chachere's®)
• 2 1/2 pounds london broil sliced roast beef

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• whisk together soy sauce, hot water, worcestershire sauce, liquid smoke, onion powder, garlic powder, cayenne pepper, seasoning, and seasoning in a microwave-safe bowl. microwave for about 1 minute; stir well. add roast beef and toss to evenly coat. cover the bowl with plastic wrap; marinate in the refrigerator, 8 hours or overnight. remove meat from marinade and rinse with hot water.
• preheat oven to 160 degrees f (70 degrees c). place a pan on the bottom of oven to catch drips.
• place meat strips on a rack about 1 inch apart from each other; dehydrate in the oven for 5 to 6 hours, or until desired consistency is achieved.

classic meatloaf

Ingredients

• Servings: 1
• meatloaf ingredients:
• 1 carrot, coarsely chopped
• 1 rib celery, coarsely chopped
• 1/2 onion, coarsely chopped
• 1/2 red bell pepper, coarsely chopped
• 4 white mushrooms, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 1/2 pounds ground chuck
• 1 tablespoon worcestershire sauce
• 1 egg, beaten
• 1 teaspoon dried italian herbs
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 cup plain bread crumbs
• 1 teaspoon olive oil
• glaze ingredients:
• 2 tablespoons brown sugar
• 2 tablespoons ketchup
• 2 tablespoons dijon mustard
• hot pepper sauce to taste

Recipe

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


• preheat the oven to 325 degrees f.
• place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. place the minced vegetables into a large mixing bowl, and mix in ground chuck, worcestershire sauce, and egg. add italian herbs, salt, black pepper, and cayenne pepper. mix gently with a wooden spoon to incorporate vegetables and egg into the meat. pour in bread crumbs. with your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• form the meatloaf into a ball. pour olive oil into a baking dish and place the ball of meat into the dish. shape the ball into a loaf, about 4 inches high by 6 inches across.
• bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• meanwhile, in a small bowl, mix together brown sugar, ketchup, dijon mustard, and hot sauce. stir until the brown sugar has dissolved.
• remove the meatloaf from the oven. with the back of a spoon, smooth the glaze the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked the loaf, 30 to 40 more minutes. an instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees f (70 degrees c). cooking time will depend on shape and thickness of the meatloaf.

parma chicken

Ingredients

• Servings: 2
• 2 (5 ounce) skinless, boneless chicken breast halves
• 2 lemon wedges
• freshly ground pepper to taste
• chipotle powder to taste (optional)
• 2 slices brie cheese
• 2 tablespoons chopped fresh chives
• 6 slices prosciutto

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). prepare a small baking dish or sheet by spraying with cooking spray.
• slice each chicken breast horizontally nearly in half to butterfly. open up, and sprinkle with lemon juice on both sides. sprinkle with pepper and chipotle powder to taste, then add a slice of brie, and sprinkle with chives. fold the chicken breasts back together firmly.
• place 3 slices of prosciutto side by side, pointing away from you, with each overlapping by 1/3. place a stuffed breast upside down the bottom edge of the prosciutto. roll one complete turn (so the breast is upside down again) fold in the sides, then continue rolling to the end of the prosciutto.
• place chicken packets seam-side down oiled baking dish. bake in preheated oven until the internal temperature of the chicken reaches 160 degrees f (70 degrees c), about 40 minutes. allow to rest for 5 minutes before serving.

Chinese Chili

Ingredients

• Servings: 8
• 1 teaspoon vegetable oil
• 2 pounds lamb shoulder, cubed
• 1 pound boneless beef round steak, cubed
• 2 large green bell peppers, chopped
• 2 large onions, chopped
• 2 small stalks celery, diced
• 4 cups beef broth
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 teaspoon ground black pepper
• 2 tablespoons chili powder, or to taste
• 1/2 cup soy sauce
• 3 tablespoons cornstarch
• 8 sliced fresh mushrooms
• 1 cup fresh bean sprouts

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs


• heat vegetable oil over medium heat in a large soup pot, and brown the lamb and beef, stirring often, about 10 minutes. mix in the green bell peppers, onions, and celery. cook until the vegetables have given up their juice; cover and simmer until the vegetables are tender, about 20 minutes. stir in beef broth, bamboo shoots, water chestnuts, black pepper, and chili powder.
• mix the soy sauce and cornstarch in a bowl until smooth, and pour it into the soup. stir until the soup thickens, about 1 minute; cover the chili, and reduce heat to a simmer. simmer until the meat is very tender and the flavors have blended, about 2 hours; about 5 minutes before serving, stir in the mushrooms and bean sprouts.

fiesta meatloaf

Ingredients

• Servings: 8
• 1 pound lean ground beef
• 1 pound lean ground lamb
• 3/4 cup warm water
• 2 slightly beaten eggs
• 1/3 cup picante sauce
• 1 (1 ounce) package dry onion soup mix
• 3/4 cup dry bread crumbs
• 1/4 cup minced green bell pepper
• 1 (10.75 ounce) can condensed nacho cheese soup (such as campbell's® fiesta nacho cheese soup)

Recipe

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

Ready Time: 1 hr 45 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x5 inch loaf pan.
• mix the beef, lamb, water, eggs, picante sauce, onion soup mix, bread crumbs, and bell pepper together in a mixing bowl until evenly blended. pack into the prepared loaf pan, then poke holes into the loaf with a fork nearly to the bottom of the pan. pour the undiluted cheese sauce over the top of the roast and spread evenly.
• bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. an instant-read thermometer inserted into the center should read 160 degrees f (72 degrees c).

shrike's prime rib with whiskey sauce

Ingredients

• Servings: 1
• rub:
• 1/2 cup soy sauce
• 1 (4 fluid ounce) bottle liquid hickory smoke flavoring
• 2 cups kosher salt
• 1 cup white sugar
• 2 tablespoons ground black pepper
• 2 tablespoons garlic powder
• 7 1/2 pounds beef standing rib roast
• sauce:
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 bunches green onions, chopped
• 1 cup beef broth
• 1/2 cup
• 2 fluid ounces triple sec
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 6 tablespoons butter
• 2 tablespoons cornstarch, or as desired
• 2 tablespoons water

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 5 hrs


• mix soy sauce, liquid smoke flavoring, kosher salt, 1 cup white sugar, black pepper, and garlic powder in a large nonstick skillet. bring to a boil, reduce heat to low, and stir constantly until the mixture becomes thick and paste-like, 5 to 10 minutes. remove from heat and let the mixture cool.
• coat beef roast completely with rub paste and cover roast with plastic wrap. place wrapped roast on a baking sheet and refrigerate 1 to 2 days to infuse flavor into the meat.
• remove roast from refrigerator, unwrap, and let stand until meat reaches room temperature, about 2 hours.
• preheat oven to 500 degrees f (260 degrees c).
• cook roast in preheated oven for 10 minutes only; reduce oven heat to 250 degrees f (120 degrees c), leaving the oven door slightly open as the temperature drops, until oven temperature reaches about 300 degrees.
• roast the meat until temperature reaches your desired degree of doneness, 2 to 3 hours. an instant-read meat thermometer inserted into the center of the roast reads 130 degrees f (54 degrees c) for rare, 140 degrees f (60 degrees c) for medium-rare, 150 degrees f (65 degrees c) for medium, or 160 degrees f (70 degrees c) for well done. temperature will continue to rise as the meat rests.
• let roast rest for 15 minutes to redistribute juices; scrape off the rub mixture.
• while meat is resting, heat 2 tablespoons butter with olive oil in a large skillet over medium heat. cook and stir green onions in the hot oil and butter until browned, 10 to 15 minutes. stir beef broth, , triple sec, 1/2 cup white sugar, and brown sugar into green onions, stirring to combine and dissolve sugars. bring to a simmer, reduce heat to low, and cook until flavors have blended, about 5 minutes. melt remaining 6 tablespoons butter into sauce and simmer until butter is smoothly incorporated into sauce.
• shake cornstarch with water in a small lidded jar and whisk cornstarch mixture into sauce. simmer until thickened, about 5 minutes. serve sauce with meat.

asian lamb burger

Ingredients

• Servings: 8
• 2 pounds ground lamb
• 1 small apple - peeled, cored, and chopped
• 1/2 red onion, chopped
• 1/2 green or red bell pepper, chopped
• 1/4 cup teriyaki sauce
• 1/4 cup apple
• 1 teaspoon ground ginger
• 1/2 cup bread crumbs
• 1 teaspoon black pepper
• 1 teaspoon soy sauce

Recipe

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


• mix the ground lamb, apple, onion, bell pepper, teriyaki sauce, apple , ground ginger, bread crumbs, black pepper, and soy sauce together in a mixing bowl until evenly combined; shape into 8 patties. chill the patties in the freezer for 30 minutes so they are not soft when placed on the grill.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• cook the burgers on the preheated grill until firm, hot, and no longer pink in the center, about 5 minutes per side. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c).

Turkey Lasagna

Ingredients

• Servings: 4
• 1 onion, chopped
• 2 stalks celery, chopped
• 1/2 teaspoon minced garlic
• 1 tablespoon vegetable oil
• 2 cups cooked and chopped turkey
• 1 cup cooked chopped broccoli
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• salt to taste
• ground black pepper to taste
• 1 1/2 cups milk
• 1 (16 ounce) package instant lasagna noodles
• 1 cup shredded mozzarella cheese

Recipe

• in a medium skillet saute the chopped onions, celery and garlic in oil until soft and tender. add chopped turkey and broccoli. set aside.
• to make white sauce: in a small saucepan over low heat melt butter or margarine. remove from heat and add flour, salt, and pepper; and blend well. return to low heat, whisk in milk and cook until thick.
• to assemble, in the bottom of a casserole dish place a thin layer of white sauce, then a layer of noodles. next, place a layer of the turkey mixture, followed by sauce, and then 1/2 cup of the shredded mozzarella cheese. repeat layering process with turkey mixture and sauce. top with the remaining 1/2 cup of mozzarella cheese.
• bake in a preheated 350 degree (175 degree c) oven for 45-60 minutes until bubbly and heated through. let stand 10 to 15 minutes before serving.

fettuccine with garlic herb butter

Ingredients

• Servings: 4
• 6 ounces dry fettuccini pasta
• 1 teaspoon butter
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh marjoram (optional)
• 1 tablespoon chopped fresh thyme (optional)
• 1 tablespoon butter
• 1/8 teaspoon salt
• 1 pinch ground black pepper

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
• in a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. toss with pasta and serve.

grilled blood orange chuck steak

Ingredients

• Servings: 6
• 1/2 cup blood orange marmalade
• 1/4 cup water
• 1/4 cup soy sauce
• 1/4 cup prepared mojo criollo dressing
• 2 tablespoons brown sugar
• 2 tablespoons orange juice
• 1 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1 1/2 teaspoons grated orange zest
• 2 pounds beef chuck steak

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 8 hrs 25 mins


• mix marmalade, water, soy sauce, mojo criollo dressing, brown sugar, orange juice, ginger, garlic powder, and orange zest in a bowl. measure 1 cup marinade and pour into a large resealable plastic bag; add beef to bag. seal bag and turn beef inside bag to coat completely. marinate in refrigerator, turning occasionally, for at least 8 hours to overnight. cover bowl with remaining marinade and refrigerate.
• remove beef from marinade; discard used marinade.
• preheat grill for medium heat and lightly oil the grate.
• grill beef on the preheated grill, basting frequently with reserved marinade, until desired doneness is reached, 5 to 10 minutes per side. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c).

Cheesy Lamb Chop Casserole

Ingredients

• Servings: 4
• 4 potatoes, peeled and sliced
• 4 thick cut boneless lamb chops
• 1 (10.75 ounce) can condensed cheddar cheese soup
• 1 (10.5 ounce) can condensed french onion soup
• 1 (8 ounce) package shredded monterey jack cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• line the bottom of a 9x13 inch baking pan with sliced potatoes. arrange the lamb chops on top of the potatoes.
• in a bowl, stir together the cheddar cheese and french onion soups. pour the soup over the lamb chops.
• cover pan and bake in preheated oven for 60 minutes, or until internal lamb temperature reaches 145 degrees f (63 degrees c). sprinkle chops with monterey jack cheese and serve.

beef cannelloni bake

Ingredients

• Servings: 4
• 1 (8 ounce) package cannelloni pasta
• 8 ounces lean ground beef
• 2 carrots, chopped
• 1/2 stalk celery, chopped
• 1/2 onion, chopped
• 10 ounces fresh spinach, washed and chopped
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground black pepper
• 2 tablespoons olive oil
• 1 cup dry white
• 1 cup heavy whipping cream
• 1 cup chopped tomatoes
• 1/2 cup grated parmesan cheese
• 2 teaspoons italian seasoning
• 2 tablespoons chopped fresh basil
• 1 (14.5 ounce) can stewed tomatoes
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 1 onion, chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 leaves fresh basil, chopped

Recipe

• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente. drain and set aside. meanwhile, preheat oven to 500 degrees f (260 degrees c).
• in an 11 x 17 inch baking dish, crumble beef or veal and toss with carrots, celery, onion and spinach. add 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and . mix well. place in heated oven and roast until beef or veal is brown and vegetables are soft, about 30 to 40 minutes. note: be careful to not burn the meat and vegetables; this is a very hot temperature. if meat begins to smoke, lower oven temperature to 400 degrees f (200 degrees c). stir often while baking. cool for 15 minutes.
• place meat mixture in food processor and process until finely chopped. add cream, roma tomatoes, cheese, dry herbs and basil. stir and return to oven for approximately 20 minutes. remove from oven and lower oven temperature to 350 degrees f (175 degrees c). let mixture cool for 15 to 20 minutes, then stuff each cannelloni with 2 to 3 tablespoons of mixture. place in a clean 9 x 13 inch baking dish.
• to make tomato sauce: place italian style tomatoes with liquids in food processor and process until smooth. set aside. heat 2 tablespoons olive oil over medium heat in a large skillet. add 2 cloves chopped garlic and 1 chopped onion; saute until soft. add processed tomatoes, 1 teaspoon salt and 1 teaspoon pepper and saute 5 to 10 minutes or until sauce is no longer watery. add fresh basil leaves and cook for 1 minute longer.
• pour tomato sauce over cannelloni and bake for 20 minutes or until sauce is bubbly.

Spicy Cheesy Mini Meatloaves

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1/2 pound velveeta®, cut into 1/2-inch cubes
• 1/2 cup crushed tortilla chips
• 1 (10 ounce) can ro*tel diced tomatoes and green chilies, undrained
• 1 egg

Recipe

Preparation Time: 10 mins Ready Time: 35 mins


• heat oven to 400 degrees f.
• mix ingredients just until blended.
• press into 12 muffin pan cups sprayed with cooking spray. use back of spoon to make indentation in center of each. place muffin pan on foil-covered rimmed baking sheet.
• bake 20 to 25 min. or until meatloaves are done (160 degrees f).

mushroom sliders

Ingredients

• Servings: 6
• 1 pound lean ground beef, or more to taste
• 1 large egg
• 1 small onion, finely chopped
• 1 cup finely chopped mushrooms
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• salt to taste
• 6 portobello mushrooms, or more to taste
• 1 green bell pepper, halved and seeded
• 1 red bell pepper, halved and seeded
• 1 yellow bell pepper, halved and seeded

Recipe

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


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• mix ground beef, egg, onion, and chopped mushrooms together in a bowl, seasoning with pepper, garlic salt, and salt as you mix. form mixture into patties about 2 inches in diameter.
• grill patties on the preheated grill until browned and desired doneness is reached, 5 to 7 minutes per side. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).
• grill portobello mushrooms, green bell pepper, red bell pepper, and yellow bell pepper on the grill until tender, 3 to 5 minutes per side. use 2 mushrooms and as the 'bun' for the burgers.

turkey meatloaf with kale and tomatoes

Ingredients

• Servings: 1
• 1 pound lean ground turkey
• 1 1/2 sleeves buttery round crackers (such as ritz®), crushed
• 1 1/2 cups thinly sliced kale
• 1 yellow onion, chopped
• 1/2 cup shredded cheddar cheese
• 1/2 cup barbeque sauce
• 2 eggs
• 1/4 cup whole-grain mustard
• 4 cloves garlic, minced
• 2 tablespoons worcestershire sauce
• 1 tablespoon cayenne pepper
• 1 tablespoon ground black pepper
• 1 teaspoon salt
• 6 cherry tomatoes, or as desired

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c).
• mix turkey, cracker crumbs, kale, onion, cheddar cheese, barbeque sauce, eggs, mustard, garlic, worcestershire sauce, cayenne pepper, black pepper, and salt together in a large bowl using your hands. pat 1/2 of the turkey mixture into a loaf pan. insert tomatoes into turkey mixture and top with the remaining turkey mixture.
• bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Boat Burgers

Ingredients

• Servings: 3
• 1 pound ground beef
• 1 egg
• 1 cup instant oatmeal
• 1/2 cup ketchup
• 2 tablespoons prepared mustard
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 6 hot dog buns
• 6 slices american cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• mix ground beef and egg together in a large bowl; add oatmeal, ketchup, mustard, salt, and pepper. mix well.
• arrange hot dog buns on a baking sheet. spoon ground beef mixture into each bun.
• bake in the preheated oven for 10 minutes. add an american cheese slice to each 'boat burger'; continue baking until ground beef is fully cooked and buns are crispy, 10 to 12 more minutes. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).

ox roast

Ingredients

• Servings: 30
• 1/2 cup chopped onion
• 1/2 cup chopped celery, with leaves
• 1/2 cup carrot, chopped
• 1 pinch freshly ground black pepper
• 1 clove garlic, chopped
• 4 cups beef broth
• 1 (1 ounce) envelope dry onion soup mix
• 4 cups water
• salt and coarsely ground pepper to taste
• 10 pounds beef round roast

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• preheat the oven to 200 degrees f (95 degrees c).
• in a large roasting pan, combine the onion, celery, carrot, pepper, and garlic. stir in the beef broth, onion soup mix and water so that the soup mix is dissolved. season the roast with salt and coarse ground pepper, and place into the roasting pan.
• place the uncovered roasting pan into the preheated oven. after 1 hour of roasting, begin basting every 30 minutes. use a meat thermometer to check the temperature, and bake until the internal temperature of the roast reaches 130 to 140 degrees f (55 to 60 degrees c) for medium rare, or 145 to 155 degrees f (63 to 68 degrees c) for medium well. when the temperature has reached 110 degrees f (43 degrees c), you will need to begin checking more often.
• when the roast is done, remove the meat to a platter, and set aside. place the roasting pan full of stuff the stove top. cook over medium heat, mashing the vegetables against the side of the pan with a large spoon. simmer to reduce the sauce to about half. this may take 20 or 30 minutes depending on the size of pan. strain the juice over the meat, and let it begin to cool in the juices. when the meat has cooled, wrap and refrigerate for a few hours or overnight. reserve juices in a separate container.
• when the roast is cold, unwrap it, and slice against the grain as thinly as possible. an electric meat slicer works best, but a sharp knife or electric carving knife will also work well. skim the fat from reserved juices, and heat the meat in the juice over low heat. adjust seasonings to taste before serving.

savory sweet potato pie

Ingredients

• Servings: 10
• rosemary crust:
• 1 3/4 cups all-purpose flour
• 1 teaspoon roughly chopped fresh rosemary
• salt and ground black pepper to taste
• 10 tablespoons cold butter, cut into cubes
• 1/3 cup ice water
• sweet potato-parmesan filling:
• 2 pounds sweet potatoes
• 1/2 cup milk
• 1/2 teaspoon olive oil, or to taste
• 1/2 cup butter, softened
• 2 eggs
• 1/4 cup grated parmesan cheese
• 2 cloves garlic, minced
• salt and ground black pepper to taste

Recipe

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

Ready Time: 3 hrs 5 mins


• pulse flour, rosemary, salt, and pepper together in a food processor until evenly mixed; add cold butter and pulse until mixture resembles coarse crumbs. drizzle cold water into mixture and pulse until dough comes together. transfer dough to a bowl and refrigerate, 1 hour to 2 days.
• place sweet potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, about 50 minutes. drain and run cold water over sweet potatoes; carefully remove peels.
• stir milk and olive oil together in a bowl.
• beat sweet potato and softened butter together in a bowl using an electric mixer until smooth. stir milk-olive oil mixture, eggs, parmesan cheese, and garlic into sweet potato mixture until smooth; season with salt and pepper.
• preheat oven to 350 degrees f (175 degrees c).
• roll dough on a floured surface using a rolling pin. roll dough around rolling pin and press in a pie dish, trimming edges. pour sweet potato filling into crust.
• bake in the preheated oven until a knife inserted in the middle of the filling comes out clean, 55 to 60 minutes. cool pie about 5 minutes before serving.

non-dairy baked penne pasta

Ingredients

• Servings: 12
• cooking spray (such as pam®)
• 1 teaspoon extra-virgin olive oil
• 1 1/2 teaspoons salt, divided
• 1 (1 pound) package whole wheat penne pasta
• 1 pound lean ground turkey
• 1 large sweet onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 teaspoons ground black pepper, divided
• 6 mild italian sausages
• 2 (24 ounce) jars tomato and basil pasta sauce (such as bertolli®), divided
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 1 (10 ounce) block mozzarella-style vegan cheese (such as follow your heart®), shredded
• 2 (8 ounce) packages shredded mozzarella-style vegan cheese (such as daiya®)
• 2 teaspoons garlic powder
• 1 1/2 teaspoons italian seasoning

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). spray two 9x13-inch baking dishes with cooking spray.
• bring a large pot of water with olive oil and 1/2 teaspoon salt to a boil; add whole wheat penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 to 10 minutes. drain.
• cook and stir turkey, onion, red bell pepper, garlic, remaining salt, and 1 teaspoon black pepper together in a large skillet over medium-low heat until turkey is browned and crumbly, 7 to 10 minutes. drain and discard grease.
• place sausages in a pot and cover with cold water; bring water to a boil, reduce heat to medium, and simmer until sausages are no longer pink in the center, about 20 minutes. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c).
• remove and discard sausage casings; chop sausage and stir into turkey mixture. stir penne, 1 1/2 jars tomato-basil sauce, diced tomatoes, shredded block of mozzarella-style vegan cheese, 1 package shredded mozzarella-style vegan cheese, garlic powder, italian seasoning, and remaining black pepper into turkey-sausage mixture.
• spread the remaining tomato-basil sauce in the bottoms of the prepared baking dishes. divide turkey-sausage mixture between the baking dishes and top each with remaining shredded mozzarella-style cheese.
• bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes.

johnsonville® italian sausage stuffing

Ingredients

• Servings: 14
• 1 (19.76 ounce) package johnsonville mild italian sausage links, casings removed*
• 1/2 cup butter
• 2 cups chopped celery
• 1 cup chopped onions
• 1/2 cup chopped green pepper
• 3 cloves garlic, minced
• 12 cups dry unseasoned cubed bread stuffing
• 1/2 cup shredded parmesan cheese
• 1 (2.25 ounce) can sliced black olives, drained
• 1 teaspoon dried basil
• 1 tablespoon minced fresh basil
• 1 teaspoon rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups chicken broth
• 2 eggs, beaten

Recipe

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

Ready Time: 1 hr 35 mins


• in large skillet, crumble and cook sausage over medium heat until no longer pink and lightly browned; drain and set aside. in the same skillet, melt butter and saute celery, onion, green pepper and garlic until tender.
• in a large bowl, combine bread stuffing, sausage, vegetables, parmesan cheese, olives and seasonings. combine broth and eggs; add to bread mixture, stirring gently to mix.
• transfer to a buttered 3-quart baking dish. cover and bake at 325f for 60 minutes. uncover and bake 10 minutes longer or until lightly browned. serve.

sweet heat beef teriyaki marinade

Ingredients

• Servings: 4
• marinade:
• 1/2 cup kikkoman teriyaki marinade & sauce
• 1/3 cup orange marmalade
• 1 teaspoon kikkoman sriracha hot chili sauce, or more to taste
• 1 large clove garlic, minced
• 1 pound (1 inch thick) beef top sirloin steak
• 1 summer squash, cut into 1-inch pieces*
• 1 medium red or green bell pepper, cut into 1 1/2-inch pieces

Recipe

• cut beef steak into 1-1/4 inch pieces. combine marinade ingredients in a bowl, stirring well. reserve 2 tablespoons marinade. place half of remaining marinade and beef in food safe plastic bag; turn to coat. place remaining marinade, squash and bell pepper in another food-safe plastic bag. close bags securely; refrigerate 30 minutes to 2 hours, turning occasionally.
• remove beef and vegetables from marinade; discard marinade. alternately thread beef and vegetables evenly four 15-inch metal skewers.
• place kabobs on grid over medium, ash-covered coals. grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145 degrees f) to medium (160 degrees f) doneness, turning occasionally and brushing kabobs generously with reserved 2 tablespoons of marinade.

angel chicken pasta

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1/4 cup butter
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1/2 cup white
• 1 (10.75 ounce) can condensed golden mushroom soup
• 4 ounces cream cheese with chives
• 1 pound angel hair pasta

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large saucepan, melt butter over low heat. stir in the package of dressing mix. blend in and golden mushroom soup. mix in cream cheese, and stir until smooth. heat through, but do not boil. arrange chicken breasts in a single layer in a 9x13 inch baking dish. pour sauce over.
• bake for 60 minutes in the preheated oven. twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. cook pasta until al dente, about 5 minutes. drain. serve chicken and sauce over pasta.

Blue Cheese Stuffed Burgers

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper, divided
• 4 cups sliced mushrooms
• 1 red onion, thinly sliced
• 1 pound ground beef
• 1 tablespoon worcestershire sauce
• 1/4 cup crumbled blue cheese
• 4 hamburger buns, split
• lettuce leaves (optional)
• sliced tomatoes (optional)

Recipe

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


• combine olive oil, salt, and 1/2 teaspoon black pepper in a small bowl. center half of the mushrooms and onion on a sheet (12x18 inches) of reynolds wrap® heavy duty aluminum foil. drizzle with half of the olive oil mixture. bring up foil sides. double-fold top and ends to seal packet, leaving room for heat circulation inside. repeat to make two packets.
• line a baking sheet with reynolds wrap® aluminum foil. mix the beef, worcestershire sauce, and 1/2 teaspoon black pepper in a large bowl until combined. shape beef mixture into eight thin, 4-inch diameter patties on the prepared baking sheet. place 1 tablespoon of the blue cheese the center of each of four of the patties. top with the remaining four patties; pinch edges to seal.
• transfer burgers on the foil and foil packets to the rack of an uncovered grill directly over medium-high heat and grill for 10 minutes or until burgers are done (160 degrees f) and vegetables are tender. toast cut sides of hamburger buns during the last minute of grilling.
• open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet.
• serve burgers on buns with grilled vegetables and lettuce and/or tomato slices, if desired.

baked parmesan meatball sliders

Ingredients

• Servings: 6
• 1 pound ground round beef (85% lean)
• 1/2 cup kraft® grated parmesan cheese
• 1/4 cup chopped fresh italian (flat-leaf) parsley
• 1 egg, slightly beaten
• 3 teaspoons finely chopped garlic, divided
• 1 tablespoon olive oil
• 1/2 cup finely chopped yellow onion
• 1 (14.5 ounce) can hunt's® fire roasted diced tomatoes, undrained
• 1 cup hunt's® tomato sauce
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 12 mini sandwich buns
• 6 (1 ounce) slices part-skim mozzarella cheese, cut in half

Recipe

Preparation Time: 35 mins Cook Time: 10 mins Ready Time: 45 mins


• preheat oven to 375 degrees f.
• combine beef, parmesan cheese, parsley, egg and 1 teaspoon garlic in medium bowl. divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan.
• bake 15 minutes or until done (160 degrees f).
• meanwhile, heat oil in large skillet over medium-high heat. add onion; cook 3 minutes or until tender, stirring occasionally. add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. stir in undrained tomatoes, tomato sauce, oregano and salt. bring to a boil. reduce heat and simmer 10 minutes or until sauce has thickened, stirring occasionally.
• place open buns on baking sheet. spoon sauce on bottom of each bun; place 1 meatball on each bun and more sauce, if desired. top each with mozzarella cheese. bake 5 minutes or until cheese melts and bun tops are lightly crisped. close with tops of buns.

asian flat iron steak

Ingredients

• Servings: 4
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 1/4 cup sliced green onions
• 1 tablespoon minced garlic
• 1 tablespoon mustard powder
• 2 pounds flat iron steak
• 2 tablespoons sesame seeds (optional)

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 3 hrs 30 mins


• whisk soy sauce, vinegar, brown sugar, green onions, garlic, and mustard powder together in a bowl; pour into a resealable plastic bag. add the steak, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator, 3 to 4 hours.
• remove steak from marinade and discard remaining marinade.
• heat a non-stick skillet over medium-high heat; cook steak just until outside is browned and seared, about 1 minute per side. continue to cook until desired doneness is reached, about 5 minutes more per side. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c). remove skillet from heat and allow steak to rest before cutting, 3 to 5 minutes. sprinkle sesame seeds over steak.

barbara's best meatloaf

Ingredients

• Servings: 1
• meatloaf:
• 1 cup milk
• 2/3 cup dry bread crumbs
• 1 1/2 pounds ground beef
• 1 egg, beaten
• 1/4 cup diced onion
• 1 teaspoon salt
• ground black pepper to taste
• topping:
• 1/4 cup ketchup
• 3 tablespoons brown sugar
• 1 teaspoon ground mustard
• 1/4 teaspoon ground nutmeg

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 375 degrees f (190 degrees c).
• pour milk over breadcrumbs in a large bowl; soak until crumbs are softened, at least 5 minutes.
• mix ground beef, egg, onion, salt, and black pepper with the bread crumbs and milk. shape the beef mixture into a loaf and transfer to a baking dish.
• stir ketchup, brown sugar, mustard, and nutmeg together in a bowl until smooth; spread over the loaf.
• bake in the preheated oven until no longer pink in the center, about 1 hour. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).

Smoked Prime Rib Roast

Ingredients

• Servings: 10
• 2 1/2 teaspoons kosher salt
• 1 (5 pound) prime rib roast, bones removed
• 5 tablespoons olive oil
• 2 tablespoons cracked black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 15 mins

Ready Time: 9 hrs 40 mins


• sprinkle salt over entire roast and wrap with plastic wrap. refrigerate, 4 hours to 24 hours.
• combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper together in a bowl. set aside for flavors to blend, at least 1 hour.
• pour most of the oil mixture over the roast and massage into the top and sides of meat. flip the roast and pour remaining oil mixture over roast and massage. place roast on a plate and refrigerate, 1 hour to 12 hours.
• preheat smoker to 225 degrees f (110 degrees c) to 230 degrees f (107 degrees c). add hickory or pecan wood chips to smoker.
• insert an oven-safe meat thermometer into the thickest part of roast. place roast into the smoker and roast until internal temperature reaches 145 degrees f (63 degrees c), 3 to 3 1/2 hours.
• preheat an oven to 500 degrees f (260 degrees c) to 550 degrees f (288 degrees c).
• bake the roast in the preheated oven until crust is crunchy, produced a reverse sear, 15 to 20 minutes. allow roast to rest 10 to 15 minutes before slicing.

Stuffed Shells Iii

Ingredients

• Servings: 1
• 1 (12 ounce) package jumbo pasta shells
• 2 eggs, beaten
• 1 (32 ounce) container ricotta cheese
• 1 pound shredded mozzarella cheese, divided
• 8 ounces grated parmesan cheese, divided
• 1 tablespoon dried parsley
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 (28 ounce) jar pasta sauce
• 8 ounces sliced fresh mushrooms

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a large bowl, mix eggs, ricotta, half the mozzarella, half the parmesan, parsley, salt and pepper until well combined. stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
• in a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and parmesan. pour over stuffed shells.
• bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Mustard Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 1 cup prepared mustard
• 1 (6 ounce) can french-fried onions

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 375 degrees f (190 degrees c).
• place mustard in a shallow dish or bowl; place onions in a second shallow dish or bowl. dredge chicken in mustard to coat both sides, then dredge in onions. place coated chicken in a lightly greased 9x13 inch baking dish.
• bake at 375 degrees f (190 degrees c) for 50 to 60 minutes or until chicken is cooked through and juices run clear.

peanut butter and jelly burger

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 1/4 cup dried cranberries
• 2 garlic cloves, minced
• salt and ground black pepper to taste
• 1/4 cup peanut butter
• 4 onion kaiser rolls, split and toasted
• 1/4 cup strawberry jam
• 1/4 cup crumbled goat cheese, or to taste

Recipe

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


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• combine ground beef, dried cranberries, garlic, salt, and pepper together in a bowl; form into 4 patties.
• cook patties on the preheated grill until browned and cooked through, 5 to 7 minutes per side. an instant-read thermometer inserted into the center should read 160 degrees f (71 degrees c).
• spread 1 tablespoon peanut butter the bottom layer of each roll; top with 1 burger. spread 1 tablespoon strawberry jam on the top layer of each roll; sprinkle with 1 tablespoon goat cheese. place strawberry jam-goat cheese-layered bun atop burger to make a sandwich.

All-american Here's The Beef Burgers

Ingredients

• Servings: 4
• 1/2 pound beef sirloin, cubed
• 1/4 pound beef chuck, trimmed and cubed
• 1/4 pound beef brisket, trimmed and cubed
• 4 seeded kaiser buns, split
• 2 tablespoons butter, melted
• 16 thick slices center-cut bacon
• 4 slices sharp cheddar cheese
• kosher salt and ground black pepper to taste
• 1/2 cup mayonnaise
• 1 tablespoon ketchup
• 1 tablespoon mustard
• 4 slices dill pickle, chopped
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 8 slices beefsteak tomato
• 4 leaves lettuce

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 55 mins


• place feed shaft, blade, and 1/4-inch die of meat grinder in the freezer until well-chilled. arrange beef sirloin, beef chuck, and beef brisket chunks on rimmed baking sheet, leaving space between each piece and freeze for 10 minutes until meat is firm, but not frozen.
• combine beef and pass meat through grinder twice. shape ground meat evenly into four patties about 2 inches thick and 5 inches wide. refrigerate until ready to grill.
• preheat grill for medium heat and lightly oil the grate. brush kaiser buns with melted butter.
• arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon on paper towels.
• toast buns on the preheated grill until golden brown, 3 to 5 minutes. remove from grill and set aside.
• place beef patties on the grill and cook until burgers are hot and slightly pink in the center, about 5 minutes per side. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c). top each patty with a slice of cheddar cheese and continue cooking until cheese is melted, about 1 minute more.
• stir mayonnaise, ketchup, mustard, dill pickle, garlic powder, and paprika in a bowl; spread mixture over toasted buns. place patties on prepared kaiser buns and season with salt and pepper. top burgers with 4 slices bacon, 2 slices tomato, and 1 lettuce leaf.

Honey Baked Chicken I

Ingredients

• Servings: 5
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1/2 teaspoon garlic powder
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 egg yolk
• 1 1/2 tablespoons honey
• 4 tablespoons margarine, melted

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• rub chicken pieces with garlic powder, salt and pepper. in a small bowl, beat egg yolk with honey and butter or margarine, then brush this mixture over chicken pieces. place chicken pieces, skin side down, in a lightly greased 9x13 inch baking dish.
• bake at 325 degrees f (165 degrees c) for 45 to 60 minutes or until chicken is cooked through and juices run clear, basting with remaining butter or margarine. just before serving, turn chicken over and bake for another 10 to 15 minutes to cook the skin on the other side.

mom's 'best ever' meatloaf

Ingredients

• Servings: 1
• 2 pounds ground beef
• 3/4 cup bread crumbs
• 2 (10.75 ounce) cans golden mushroom soup, divided
• 1 egg, beaten
• 1 tablespoon dried minced onion
• 1 teaspoon salt
• 1/3 cup water

Recipe

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

Ready Time: 1 hr 25 mins


• preheat oven to 375 degrees f (190 degrees c).
• mix ground beef, bread crumbs, 1/2 can golden mushroom soup, egg, dried minced onion, and salt together in a bowl until smooth; shape into an 8x4-inch loaf and move to a baking dish.
• bake in the preheated oven until no longer pink in the center, about 75 minutes. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).
• stir remaining soup with hot water in a saucepan; bring to a simmer. ladle soup mixture over meatloaf.

bangers and gnocchi with a roasted shallot and cheese sauce

Ingredients

• Servings: 4
• 1 shallot, thinly sliced
• 1 tablespoon olive oil
• 1 1/2 pounds sweet italian sausage links
• 1 (16 ounce) package refrigerated gnocchi
• 1/4 cup unsalted butter
• 1/3 cup milk
• 1 (8 ounce) package shredded italian cheese blend
• 1 tablespoon chopped fresh basil

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat an oven to 400 degrees f (200 degrees c).
• toss sliced shallot with olive oil in a heavy pot or dutch oven until well coated.
• arrange sausages atop shallot mixture.
• bake in the preheated oven until the sausage is no longer pink in the center, turning sausages occasionally to brown evenly, 25 to 30 minutes. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c).
• transfer sausages to a platter; cover and set aside.
• melt butter in the pot used to cook the sausage over medium heat. stir in milk and bring to a low simmer.
• gradually stir in about 3/4 of the italian cheese blend until melted; reserve the remaining cheese for topping. remove cheese sauce from heat, stirring occasionally to keep sauce smooth.
• bring a large pot of lightly salted water to a rolling boil. cook the gnocchi at a boil until it floats to the top, about 3 minutes; drain.
• serve sausage and gnocchi topped with cheese sauce and sprinkle with reserved cheese and basil.

bbq bacon meatloaf

Ingredients

• Servings: 6
• 1 1/2 pounds lean ground beef
• 3/4 cup milk
• 3/4 cup finely crushed saltine crackers
• 3/4 cup diced white onion
• 2 eggs
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground ginger
• 12 slices bacon
• 3/4 cup light brown sugar
• 1 (18 ounce) bottle barbeque sauce (such as sweet baby ray's®)

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix ground beef, milk, crackers, onion, eggs, salt, black pepper, and ground ginger together in a large bowl until ingredients are well mixed; divide into six even portions, roll into balls, and flatten into patties. wrap each patty with 2 slices bacon.
• spread brown sugar into the bottom of a 13x9-inch baking dish in an even layer. pour barbeque sauce evenly over the sugar. arrange wrapped patties into the baking dish.
• bake in the preheated oven until no longer pink in the center, about 45 minutes. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).
• plate meatloaf patties and ladle sauce over them to serve.

gabe's gourmet steak

Ingredients

• Servings: 2
• marinade:
• 1 cup teriyaki sauce
• 1/4 cup water
• 1/4 cup barbeque sauce
• 1 tablespoon honey
• 3/4 teaspoon seasoning
• 3/4 teaspoon salt
• 3/4 teaspoon minced garlic
• 1/4 teaspoon onion powder
• 2 (6 ounce) rib-eye steaks

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 8 hrs 20 mins


• whisk teriyaki sauce, water, barbeque sauce, honey, seasoning, salt, garlic, and onion powder together in a bowl. reserve 1/4 cup of the marinade in a small bowl and pour rest into a large resealable plastic bag. add steaks to the bag. squeeze bag to remove as much air as possible, while assuring meat is covered completely in marinade, and seal.
• refrigerate reserved marinade and marinate steaks in the refrigerator, 8 hours to overnight.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove steaks from the marinade and shake to remove excess moisture from meat. discard used marinade.
• grill steaks, basting frequently with reserved marinade, until they are beginning to firm and are hot and slightly pink in the center, 5 to 7 minutes per side. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c).

Prime Rib

Ingredients

• Servings: 1
• 1 (10 pound) prime rib roast
• 6 cloves garlic, sliced
• salt and ground black pepper to taste
• 1/2 cup dijon mustard

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 40 mins


• preheat the oven to 500 degrees f (260 degrees c).
• make slits all over the roast by pricking with a small knife. insert slivers of sliced garlic. season the roast with salt and pepper, then spread generously with mustard. place on a rack in a roasting pan, and cover.
• roast for 60 minutes in the preheated oven. turn off oven. leave oven closed, and do not peek for 90 minutes. the internal temperature of the meat should be at least 140 degrees f (60 degrees c) for medium-rare, or 155 degrees f (68 degrees c) for medium.

Jack 'n' Coke® Burgers

Ingredients

• Servings: 8
• 8 slices bacon, halved crosswise
• 2 pounds ground sirloin
• 1/4 cup whiskey (such as jack daniel's®)
• 1/4 cup worcestershire sauce
• 2 tablespoons cola-flavored carbonated beverage (such as coca-cola®)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 8 slices applewood-smoked cheddar cheese
• 8 hamburger buns, split

Recipe

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


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels.
• mix ground sirloin, whiskey, worcestershire sauce, cola, garlic powder, onion powder, salt, and pepper in a bowl until just combined. shape meat mixture into 8 evenly sized, 1-inch thick patties. make an indentation in the center of each patty with your thumb.
• preheat an outdoor grill for high heat and lightly oil the grate.
• arrange patties indented-side up on preheated grill. cook burgers until hot and slightly pink in the center, 3 to 5 minutes per side. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c). place a slice of cheddar cheese on each burger for the last minute of cooking and top with 2 slices bacon. place burgers on buns.

backyard cooper burgers

Ingredients

• Servings: 15
• 5 pounds ground beef chuck (80% lean)
• 2 eggs
• 1/4 cup worcestershire sauce
• 3 tablespoons olive oil
• 3 tablespoons grated parmesan cheese
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 teaspoon onion powder

Recipe

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


• preheat grill for medium heat and lightly oil the grate.
• mix ground beef, eggs, worcestershire sauce, olive oil, parmesan cheese, garlic powder, salt, pepper, and onion powder together in a large bowl. divide into 15 portions, roll into balls, and flatten into patties about 1/2-inch thick.
• cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 6 to 8 minutes per side for well done. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c).

Ham And Cheese Pie

Ingredients

• Servings: 1
• 2 (8 ounce) packages refrigerated crescent rolls
• 2 eggs, beaten
• 2 cups cubed fully cooked ham
• 2 cups shredded cheddar cheese
• 1 tablespoon grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 325 degrees f (165 degrees c). press one package crescent roll dough into a 9-inch baking dish; cut remaining package crescent roll dough into 1-inch strips.
• stir eggs, ham, cheddar cheese, and parmesan cheese together in a bowl; pour mixture into prepared baking dish. arrange crescent roll strips over ham mixture creating a crisscross pattern.
• bake in preheated oven until golden brown and set, 50 to 60 minutes.

Gluten-free Meatloaf

Ingredients

• Servings: 6
• 1 1/3 cups milk
• 1/3 cup grits
• 1 egg, beaten
• 3 tablespoons cocktail sauce
• 3 tablespoons ketchup
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 pound ground beef, or more to taste
• 1/4 cup ketchup, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir milk, grits, egg, cocktail sauce, 3 tablespoons ketchup, onion powder, salt, and black pepper together in a large bowl; add ground beef, mix with your hands until the texture is consistent, shape into a loaf, and put into a loaf pan. spread 1/4 cup ketchup over the meat mixture.
• bake in the preheated oven until no longer pink in the center, about 1 hour. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).

turkey pinwheel

Ingredients

• Servings: 5
• 1 1/4 pounds ground turkey
• 3/4 cup soft bread crumbs
• 1 egg
• 1 teaspoon salt
• 1/3 teaspoon ground black pepper
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 3/4 cup shredded italian cheese blend
• 1 teaspoon italian seasoning
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 3 tablespoons ketchup
• 1/4 cup shredded italian cheese blend
• 1/2 teaspoon italian seasoning, or to taste (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper. place a rack into a broiler pan.
• mix together the ground turkey, bread crumbs, egg, 1 teaspoon of salt, and black pepper in a bowl; pat the mixture out the prepared baking sheet in a rectangle 10 by 14 inches.
• in a bowl, place the spinach, 3/4 cup of italian cheese, 1 teaspoon italian seasoning, garlic powder, and 1/4 teaspoon of salt. lightly combine, and spread the spinach mixture over the meat, leaving a 3/4-inch margin. pick up one edge of the parchment paper, and roll the edge over, starting with the short end. continue to roll, pulling back the parchment paper as you go, until the meat is a firm roll. press seam down, and lay the roll seam-side down into the rack over the roasting pan.
• bake in the preheated oven until the roll is cooked through and the juices run clear, about 50 minutes. an instant-read thermometer, inserted into the center of the roll, should read 160 degrees f (70 degrees c).
• pull the roasting pan from the oven, and spread roll with ketchup; sprinkle with 1/4 cup of italian cheese blend and 1/2 teaspoon of italian seasoning. return to oven, and bake until the cheese has melted, about 10 more minutes.

Caramelized Corned Beef

Ingredients

• Servings: 6
• 1 (3 pound) flat-cut corned beef
• 1 (32 ounce) carton beef stock
• water as needed
• 5 large red potatoes, quartered
• 3 tablespoons olive oil
• 1 small head red cabbage, cut into 2-inch wedges

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 45 mins

Ready Time: 7 hrs 5 mins


• place corned beef in a slow cooker. pour beef stock over corned beef and add enough water to raise liquid to within 2 inches of top.
• cook on low for 5 hours 15 minutes to 7 hours 15 minutes. add potatoes to slow cooker and cook for 45 minutes.
• preheat oven to 350 degrees f (175 degrees c) and set rack to center. grease a roasting pan.
• remove corned beef from slow cooker and blot dry with a paper towel. strain potatoes from slow cooker using a slotted spoon, reserving liquid in slow cooker. place corned beef, fat-side up, and potatoes, cut-side up, in the roasting pan; generously brush with olive oil.
• cook in the preheated oven until outside of corned beef is caramelized and browned, 45 to 60 minutes.
• place cabbage in the slow cooker; cook on low until tender, 15 to 20 minutes.
• slice corned beef and serve in roasting pan with potatoes. strain cabbage and serve on the side.

Pepperoni Pizza Burgers

Ingredients

• Servings: 4
• 1 (8 ounce) can hunt's® tomato sauce, divided
• 1/3 cup finely chopped pepperoni
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 pound ground sirloin beef (90% lean)
• 4 (1 ounce) slices part-skim mozzarella cheese
• 4 hamburger buns, toasted

Recipe

Preparation Time: 25 mins Ready Time: 25 mins


• stir together 1/2 cup tomato sauce, pepperoni, oregano and pepper flakes in medium bowl. add beef; mix together and shape mixture into 4 patties, about 1/2-inch thick.
• heat large skillet over medium-high heat. add patties; cook 5 minutes on each side or until cooked through (160 degrees f). top each with 1 slice cheese; melt slightly. remove from heat.
• spread 1 tablespoon tomato sauce on bottom half of each bun. top each with a patty. spoon remaining tomato sauce evenly over patties. close with tops of buns. serve immediately.

family beef salisbury steak

Ingredients

• Servings: 5
• cooking spray
• 1 1/4 pounds extra-lean ground beef
• 1/2 cup finely chopped sweet onion
• 1/3 cup italian seasoned bread crumbs
• 1 (14 ounce) can beef broth, divided
• 3 tablespoons milk
• 1/4 teaspoon ground black pepper
• 1/4 cup flour, or as needed
• salt and ground black pepper to taste
• 1/4 cup vegetable oil
• 2 (10.75 ounce) cans cream of mushroom soup
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 small sweet onion, or to taste, sliced thin

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). prepare a large casserole dish with cooking spray.
• lightly mix ground beef, 1/2 cup onion, bread crumbs, 3 tablespoons beef broth, milk, and 1/4 teaspoon black pepper together in a bowl; divide into 5 portions and shape into patties.
• season flour with salt and pepper in a wide, shallow dish. gently lay patties into the flour to lightly coat.
• heat vegetable oil in a 10-inch skillet over medium-high heat. fry patties in hot oil until browned completely, 3 to 5 minutes per side. remove patties to a plate lined with paper towel to drain excess grease.
• stir remaining beef broth, cream of mushroom soup, salt, and 1/4 teaspoon black pepper together in a bowl until smooth.
• arrange drained patties into the prepared casserole dish. spread onion slices atop the patties and pour the soup mixture over the patties to cover completely.
• bake in preheated oven until no longer pink in the center, 45 minutes to 1 hour. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).

salisbury steak slow cooker-style

Ingredients

• Servings: 10
• 2 1/2 pounds extra lean ground beef
• 3/4 cup finely chopped onion
• 3/4 cup finely chopped celery
• 1/2 cup milk
• 1/2 cup finely chopped mushrooms
• 1/2 cup italian-seasoned panko (japanese bread crumbs)
• 2 tablespoons all-purpose flour
• 2 tablespoons whole wheat flour
• 3 tablespoons vegetable oil, divided
• 1 (4 ounce) package sliced fresh mushrooms
• 1/2 onion, thinly sliced
• 2 (10.75 ounce) cans reduced-fat, reduced-sodium cream of mushroom soup (such as campbell's® healthy request)
• 3/4 cup low-sodium beef broth
• 2 tablespoons low-sodium worcestershire sauce
• 1 (1 ounce) packet dry onion gravy mix
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 45 mins

Ready Time: 4 hrs 5 mins


• mix ground beef, chopped onion, celery, milk, chopped mushrooms, and panko together in a large bowl; shape into 10 patties.
• mix all-purpose and whole wheat flours together in a wide, shallow bowl. dredge patties in the flour mixture just to coat and move to a platter, taking care to not stack the patties.
• heat 2 tablespoons oil in a large skillet over medium-high heat. cook patties in hot oil until browned, 3 to 5 minutes per side. arrange browned patties in a slow cooker crock.
• heat remaining oil in a small skillet over medium heat. cook and stir sliced mushrooms and sliced onion in hot oil until tender, about 5 minutes.
• stir cooked mushroom and onion mixture with cream of mushroom soup, beef broth, worcestershire sauce, onion gravy mix, and black pepper together in a bowl until smooth; pour over the beef patties in the slow cooker.
• cook on high until patties are very firm, hot, and grey in the center, 3 to 3 1/2 hours (or on low for 4 to 5 hours). an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c).

drunken ribs

Ingredients

• Servings: 8
• 2 1/2 tablespoons garlic powder
• 1 1/2 tablespoons white pepper
• 1 1/2 tablespoons seasoned salt
• 1 tablespoon onion salt
• 1 teaspoon dried oregano
• 4 pounds lamb spareribs
• 1/2 cup distilled white vinegar
• 12 (12 fluid ounce) cans or bottles premium
• 1 (20 ounce) bottle ketchup
• 1 (10 fluid ounce) bottle worcestershire sauce
• 1 1/2 cups maple syrup
• 1 cup brown sugar
• 1 cup liquid smoke flavoring
• 1/2 cup margarine
• 1/2 cup apple vinegar
• 1/2 cup honey mustard

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 10 hrs 30 mins


• in a medium bowl, mix garlic powder, white pepper, seasoned salt, onion salt, and oregano.
• place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat. pour distilled white vinegar and 1/2 the , or enough to cover ribs, into the pan. cover pan, and marinate ribs in the refrigerator 8 hours, or overnight.
• prepare an outdoor grill for indirect, medium heat, and lightly oil grate.
• in a large saucepan, whisk together remaining , ketchup, worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple vinegar, and honey mustard. bring to boil. cover, reduce heat, and simmer 15 minutes, or until a thick sauce has formed.
• remove ribs from the marinade mixture, and coat liberally with the sauce. place on the prepared grill, and cook 1 1/2 to 2 hours, to an internal temperature of 160 degrees f (70 degrees c). brush frequently with the sauce while cooking.

home-sweet-home meatloaf

Ingredients

• Servings: 6
• pam® original no-stick cooking spray
• 1 (8 ounce) can hunt's® tomato sauce
• 2 tablespoons firmly packed dark brown sugar
• 1 pound ground sirloin beef (90% lean)
• 1 (14.5 ounce) can hunt's® diced tomatoes with sweet onions, drained
• 1 cup dry unseasoned breadcrumbs
• 2 eggs, lightly beaten

Recipe

Preparation Time: 20 mins Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f. line shallow baking pan with aluminum foil; spray foil with cooking spray. mix tomato sauce and brown sugar in small bowl; set aside.
• combine meat, drained tomatoes, bread crumbs and eggs in medium bowl. shape meat mixture into a loaf shape in pan.
• bake 30 minutes. remove from oven; pour tomato sauce mixture over meatloaf. reduce oven temperature to 350 degrees f. bake 25 to 30 minutes more or until meatloaf is cooked through (160 degrees f). let stand 10 minutes before cutting into 6 slices.

broiled salisbury steaks

Ingredients

• Servings: 4
• 1 pound extra-lean ground beef
• 2 tablespoons minced onion
• 2 tablespoons minced green bell pepper
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 clove garlic, minced
• 1/4 teaspoon ground black pepper
• 1/4 pinch dried thyme leaves
• all-purpose flour, or as needed
• 1 tablespoon oil, or as needed

Recipe

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


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a baking sheet with aluminum foil.
• mix ground beef, onion, green bell pepper, parsley, salt, paprika, garlic, black pepper, and thyme together in a bowl; divide into 4 portions and shape into patties. arrange patties on the prepared baking sheet. dust both sides of patties with flour and brush with oil.
• broil in the preheated oven until steaks are cooked through, 4 to 8 minutes per side. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).

Quick Country-fried Steak

Ingredients

• Servings: 6
• steak:
• 2/3 cup milk
• 2 eggs
• 1 1/2 cups crushed saltine crackers
• 3/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 cup vegetable oil
• 6 (5 ounce) beef cube steaks
• gravy:
• 1/2 cup all-purpose flour
• 1/4 cup minced onion
• 2 3/4 cups milk
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Recipe

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


• beat 2/3 cup milk and eggs together in a bowl. whisk crackers, 3/4 cup flour, and 1 teaspoon salt together in a shallow bowl.
• heat 1/4 cup vegetable oil in a skillet over medium heat.
• dip each steak into the milk-egg mixture; transfer to cracker mixture and press to coat evenly.
• fry coated steaks in the hot oil until browned, about 6 minutes per side. an instant-read thermometer inserted into the center should read 140 degrees f (60 degrees c). transfer cooked steaks to a serving platter, retaining drippings in the skillet.
• stir 1/2 cup flour into steak drippings until dissolved and pasty, 3 to 4 minutes. cook and stir onion into flour mixture until evenly coated, 2 to 3 minutes. pour 2 3/4 cup milk into onion mixture; cook and stir until gravy is smooth and thickened, about 5 minutes. add 1/4 cup oil to gravy; cook and stir until incorporated and gravy is boiling, about 1 minute. season gravy with 1 teaspoon salt and black pepper; serve alongside steak.

Easy Prime Rib Roast

Ingredients

• Servings: 1
• 4 cloves garlic, finely chopped, or more to taste
• 1/4 teaspoon dried rosemary, or more to taste
• 1 pinch crushed dried sage
• 1 pinch finely ground dried thyme
• salt and ground black pepper to taste
• 1 (4.5 pound) bone-in prime rib roast
• 1/4 cup worcestershire sauce, or more to taste
• 1/4 cup soy sauce, or more to taste

Recipe

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

Ready Time: 4 hrs 50 mins


• mix garlic, rosemary, sage, thyme, salt, and pepper together in a small bowl. pat garlic mixture over entire roast. make an incision down the middle of the roast, keeping parallel with the bones. place the roast in a plastic roasting bag and pour worcestershire sauce and soy sauce into the bag, concentrating on the incision in the roast. tie the bag and refrigerate roast to marinate, turning often, at least 2 hours.
• remove roast from refrigerator and allow to come to room temperature, 1 to 2 hours. remove roast from bag and discard marinade. place roast, fat-side up, in a roasting pan.
• preheat an oven to 500 degrees f (260 degrees c).
• bake in the preheated oven for 15 minutes. lower heat to 350 degrees f (175 degrees c) and continue cooking until an internal temperature of 145 degrees f (65 degrees c), about 1 hour. let roast stand for 20 minutes before slicing.

lamb tenderloin with tomato and pepper sauce

Ingredients

• Servings: 4
• 2 teaspoons butter
• 1 teaspoon minced garlic
• 1 (1 1/2 pound) lean lamb tenderloin, cut into thin strips
• 1 (14.5 ounce) can diced tomatoes and green chiles
• 1 teaspoon dried basil
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 1/2 cup water
• 1 1/2 cups thinly sliced green bell pepper
• 1 onion, diced

Recipe

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

Ready Time: 1 hr 30 mins


• in a large skillet, melt butter over medium-high heat. stir garlic into sizzling hot butter, and then arrange as many sliced lamb tenderloin strips as you can fit into the pan. cook, turning occasionally, until browned on both sides. remove from pan; set aside. repeat with any remaining lamb tenderloin strips.
• return all lamb tenderloin strips to pan. stir in tomatoes and season with basil, salt, and pepper. cook until mixture comes to a boil, then reduce heat to low, and cover.
• meanwhile, heat water in a nonstick skillet over medium heat. cook peppers and onion in boiling-hot water until vegetables are tender-crisp. stir into lamb tenderloin and tomatoes. continue cooking until lamb tenderloin strips are no longer pink, about 50 to 60 minutes.