BB Recipe Collection #3

:wavey:

Hi!!

 

Cincinnati - Style Chili
Servings: 6-8

Ingredients
1 Large onion
1 lb. extra-lean ground beef
1 clove garlic, minced
1 tsp. chili powder
1 tsp. ground allspice
1 tsp. cinnamon
1 tsp. ground cumin
1/2 tsp. red (cayenne) pepper
1/2 tsp. salt
1 1/2 tsp. unsweetened cocoa or 1/2 oz grated unsweetened chocolate
1 (15-oz) can tomato sauce
1 tsp. Worchestershire Sauce
1 Tbsp. cider vinegar
1/2 cup water
1 (16 oz) package uncooked, dried spaghetti

Directions
IN a Large frying pan over Medium/High heat, saute onion, ground beef, garlic, and chili powder until ground beef is cooked.

ADD allspice, cinnamon, un-sweetened cocoa(or chocolate) tomato sauce, Worchestershire sauce, cider vinegar, and water.

REDUCE heat to Low, and simmer, uncovered, 1 1/2 hrs. Remove from heat.

COOK spaghetti according to package directions, and transfer onto individual serving plates. (small oval plates are traditional)

LADLE chili over spaghetti, and serve with toppings of your choice. Oyster crackers served in seperate container on the side.

Cincinnati Chili Lovers order their chili by number. Two-three-four-or five way.

2 way - Chili served on spaghetti
3 way - Additionally topped with shredded chili
4 way - Additionally topped with chopped onions
5 way - Additionally topped with kidney beans

 

Horseradish Ham-Potato Bake
Prep: 15 mins., Chill: 2-24 hours; Bake: 55 mins
Servings: 8

Ingredients
Non-Stick Cooking Spray
1 (24oz. pkg) frozen, diced hash brown potatoes with onions and peppers.
1 1/2 cups diced, cooked ham[ or package of cubed ham]
1 cup (4ozs) shredded Swiss cheese
1/3 cup finely chopped red onion
5 eggs, slightly beaten
1 1/2 cups milk
3 Tbsp. horseradish mustard
1/2 tsp. salt
1/4 tsp. ground black pepper
Horseradish Sour Cream

Directions
COAT 3 quart rectangular baking dish with cooking spray. Spread potatoes evenly in bottom of prepared baking dish. Sprinkle with ham, cheese, and red onion.

IN Medium bowl, combine eggs, milk, horseradish mustard, salt, and pepper. Pour egg mixture over potato mixture. Cover and chill for 2-24 hrs.

TO SERVE, preheat oven to 350 degrees. Uncover and bake for 55-60 minutes or until knife inserted near center comes out clean. Let stand for 5 mins. before serving. Serve with Horseradish Sour Cream.

HORSERADISH SOUR CREAM: In Small bowl, combine 1/2 cup dairy sour cream, 1 to 2 Tbsp. prepared horseradish, and 1 tsp. snipped fresh chives.

 

Cola-Pork Stew {CROCKPOT}
Prep: 15 mins; Cook: 5 or 10 hrs
Servings: 6

Ingredients
2 - 2 1/2-lb boneless pork shoulder roast
1 (16oz) pkg. peeled baby carrots
1 lb. turnips, peeled and cut into 1-inch pieces
1 12oz.can cola (not diet)
1 envelope (1/2 or 2-0z. pkg.) onion soup mix

Directions
TRIM fat from meat. Cut meat into 1-inch pieces. Place meat in 4 1/2 or 5 quart slow cooker. Add carrots, turnip, cola, and dry soup mix.

COVER and cook on Low heat setting for 5-6 hrs. Season to taste with with salt and ground black pepper.

 

Sweet-and-Sour Chicken {CROCKPOT}
Prep: 15 min.; COOK: 2 1/2 or 5 hrs.
Servings: 4

Ingredients
1 lb .skinless, boneless chicken breast halves, cut into 1-inch pieces.
2 10-oz. jars sweet-and-sour sauce

1 (16-oz pkg) frozen broccoli stir-fry vegetables
1 15 1/4-oz can pineapple chunks(juice pack), drained
2 1/2 cups hot cooked rice
1/4 cup chopped almonds, toasted (optional)

Directions
IN 3 1/2- or 4 quart crockpot, combine chicken, sweet-and-sour sauce, and frozen stir-fry vegetables.

COVER and cook on Low-heat setting for 5 to 5 1/2 hrs or on High-heat setting for 2 1/2 to 2 3/4 hours.

STIR in pineapple. Serve chicken mixture with hot cooked rice. If desired, sprinkle with almonds.

 

Smoked Ham with Bourbon, Brown Sugar, and Cola Glaze.
Prep: 1hr & 45 mins.
Servings: 8

Ingredients
1(7-8 lb.) smiked ham fully cooked with bone in
1 cup bourbon
1/2 cup Light brown sugar
1 cup cola
1/4 cup Dijon mustard
1/2 cup honey
4 fresh thyme sprigs, leaves only
Kosher salt & ground black pepper

Directions
PREHEAT oven to 325 degrees. in small saucepan combine the bourbon, sugar, cola, mustard,and fresh thyme.Simmer gently over Low-heat stirring to distribute sugar. Reduce until thick and syrupy and liquid coats back of a wooden spoon.

TAKE ham out of plastic and score (lightly cut the top of the skin with a sharp knife. Make long cuts in one direction then in the other direction to form a pattern of large diamonds.

PLACE in a Large roasting dish, fat side up, and make sure it is brought to room temperture if refrigerated (approx 1 hr.) pour and brush the glaze over the ham, and add 1 cup of water with 3 Tbsp. of bourbon to bottom of roasting pan before baking. Put in oven on lower rack.

BAKE for 90 mins,basting with pan juices every 30 mins. Check internal temperture - should reach 140 degrees on meat thermometer - meat should be tender and falling apart when done. When done - remove from the oven tent loosely with foil & let stand 15 mins.

SKIM fat from pan juices & drizzle juice over carved ham slices.

 

Braised Brisket with Creamy Wild Mushrooms
Total Cooking Time: 4hrs and 15 mins.
Servings: 10

Ingredients
4 large garlic cloves, smashed
1/2 tsp. kosher salt + more for seasoning
4 sprigs fresh Rosemary, stripped from stalk and chopped
1/4 cup Extra-Virgin olive oil
1 (4 lb) Beef Brisket, first cut
Fresh Ground Black Pepper
4 large carrots - cut in 3-inch chunks
3 celery stalks- cut in 3-inch chunks
3 large onions, halved
2 cups Dry Red Wine
1 (16oz) can whole tomatoes, hand crushed
1 handful fresh flat-leaf parsley
1/2 bunch thyme
3 bay leaves
1/4 cup all-purpose flour
1 lb. mixed wild mushrooms(oyster,crimini,portabello, shitake), quartered
3 cloves garlic
1 tbsp. horseradish (store-bought)
1/2 cup sour cream
1 cup brisket stock (strained brisket jus)
4 sprigs thyme
Extra Virgin olive oil
Kosher salt, and fresh ground black pepper.

Directions
PREHEAT oven to 325 degrees

ON a cutting board, mash garlic and 1/2 tbsp. of salt together with flat-side of knife into a paste.

ADD rosemary and continue to mash until incorporated. Put garlic-rosemary paste in small bowl, and add 2 Tbsp. of olive oil; stir to combine.

SEASON both sides of the brisket with a fair amount of Kosher salt and ground black pepper. Dust brisket generously with flour.

PLACE a Large or dutch oven over medium/high flame and coat with remaining olive oil. Put the brisket ij the roasting pan and sear to form nice brown crust on both sides. Lay the vegetables all around the brisket and pour remaining paste over all.

ADD the wine and tomatoes; toss in the parsley, thyme, and bay leaves. Cover the pan tightly with aluminum foil and transfer to oven.

BAKE about 3-4 hrs., basting every 30 mins. with the pan juices until beef is fork tender. Remove brisket to a cutting board and let it rest for 15 mins. Strain the stock and drain out some of the excess fat.

MEANWHILE prepare the mushrooms. Heat up a Large saute pan with approx. 2Tbsp. of olive oil. Add chopped garlic, mushrooms and thyme.

COOK until nice brown color develops, then add brisket stock and continue to simmer and reduce. Mixture should be thick enough to coat the bottom of a wooden spoon. When thickened, finish with the horseradish, sour cream, and season to taste with salt and ground black pepper.

TO SERVE slice the brisket across the grain at a slight diagonal, and top with creamy wild mushrooms.

 

Creamy Horseradish Mashed Potatoes
Preperation Time: 25 mins.

Ingredients
2 lbs potatoes(Russets work well)
1 cup milk (warm)
2 tbsp. un-salted butter
2 tbsp. horseradish (store-bought)
Kosher salt, and ground black pepper
1/4 cup Extra-Virgin olive oil

Directions
WARM milk and butter in small saucepan over medium heat until butter melts, set aside. Peal and quarter potatoes so they cook consistently. Place in Medium saucepan with cold water to cover.

BRING to boil, add 1 tsp.salt. reduce heat and simmer 15-20 mins. until potatoes are very tender. Drain and then pass through a food mill or ricer(or use a potato masher or large fork.) into a Large mixing bowl.

STIR in warm milk and butter mixture until it is absorbed and the mixture is smooth. Add 3 Tbsp. of horseradish, season with salt and pepper and combine well.

FINISH it off by stirring in 1/4 cup Extra-Virgin olive oil. Serve hot.

 

Rosemary Applesauce
Cooking time: 40 mins. Serves: 4

Ingredients
4 large Golden Delicious apples, peeled,cored, and cut into eighths
1/3 cup sugar
2 Tbsp. Fresh Lemon Juice
1/2 bunch fresh rosemary, stems still on

Directions
PREHEAT oven to 375 degrees

TAKE all ingredients and toss together in Large mixing bowl. Lay them out on a Large roasting tray in a single layer and roast in oven for 30 mins. or until apples are weepy and tender.

REMOVE rosemary and transfer apples and pan juices to a food processor. Pulse until smooth and serve warm.

 

Simple Turkey Chili


This is a very simple and hearty chili with plenty of flavor. It's even better the second day!

Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Yields: 8 servings

INGREDIENTS

1 1/2 teaspoons olive oil
1 pound ground turkey
1 onion, chopped
2 cups water
1 (28 ounce) can canned crushed tomatoes
1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
1 tablespoon garlic, minced
2 tablespoons chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper

DIRECTIONS

Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

 

Sassy Pork Chops {CROCKPOT}
Prep: 25 mins; Cook: 3 or 6 hrs.
Servings: 8

Ingredients
8 pork loin chops (with bone), cut 3/4 inch thick
1/2 tsp.garlic salt
1/4 tsp. ground black pepper
2 Tbsp. cooking oil
2 medium red, green, and/or yellow sweet peppers, cut into strips
1 cup thinly sliced celery
1/2 cup chopped onion
1/4 cup reduced-sodium chicken broth
1/4 cup orange juice
1 Tbsp. chopped, canned chipolte chili peppers in adobo sauce
1/2 tsp. dried oregano, crushed

Directions
TRIM fat from chops. Sprinkle chops with garlic salt and black pepper. In 12-inch skillet,cook chops, half at a time, in hot oil on both sides until brown. Drain off fat.

IN 4 to 5 quart quart crockpot,combine sweet pepper, celery, and onion. Place chops on top of vegetables. In Small bowl, combine broth, orange juice, chipolte pepper, and oregano. Pour over chops.

COVER and cook on Low-heat setting for 6 to 7 hrs. or on High-heat setting for 3 to 3 1/2 hrs. Transfer chops and vegetables to serving platter. Discard cooking liquid.

Shopping Tip: Chipolte peppers are smoked jalapeno chiles, availabile dried, pickled, and canned in adobo sauce. They add a rich, smoky flavor to dishes. You'll find them in the Mexican food section of a larger supermarket or a Latin food store.

 

Cola-Pork Stew {CROCKPOT}
Prep: 15 mins; Cook: 5 or 10 hrs.
Servings: 6

Ingredients
1 2-2 1/2lb. boneless pork shoulder roast
1 16oz. pkg. peeled baby carrots
1 lb. turnips, peeled and cut into 1-inch pieces
1 12oz.can cola (not diet)
1 envelope (1/2 of a 2-oz. pkg.) onion soup mix

Directions

TRIM fat from meat. Cut meat into 1-inch pieces. Place meat in 4 1/2 - or 5-quart crockpot. Add carrots, turnip, cola, and dry soup mix.

COVER and cook on Low-heat setting for 10 - 12 hrs. or on High-heat setting for 5 - 6 hrs. Season to taste with salt and ground black pepper.

 

Sweet-and-Sour Chicken {CROCKPOT}
Prep: 15 mins.; Cook: 2 1/2 or 5 hours
Servings: 4

Ingredients
1 lb. skinless, boneless chicken breast halves, cut into 1-inch pieces
2 10oz. jars sweet-and-sour sauce
1 16 oz. pkg. frozen broccoli stir-fry vegetables
1 15 1/4 oz. can pineapple chunks (juice pack), drained
2 1/2 cups hot cooked rice
1/4 cup chopped almonds, toasted (optional)

Directions

IN 3 1/2- or 4 quart crockpot, combine chicken, sweet-and-sour sauce, and frozen stir-fry vegetables.

COVER and cook on Low-heat setting for 5 to 5 1/2 hrs or on High-heat setting for 2 1/2 to 2 3/4 hrs. Stir in pineapple.

SERVE chicken mixture with hot cooked rice. If desired, sprinkle with almonds.

Tip: For a change of pace, prepare your favorite rice pilaf mix and substitute it for the plain rice.

 

Orange Chicken and Sweet Potatoes {CROCKPOT}
Servings - 6
Cooking time: Low 8-10 hrs.; High 3-4 hrs.


Ingredients
2-3 sweet potatoes, peeled and sliced
3 whole chicken breasts, halved
2/3 cup flour
1 tsp. salt
1 tsp. nutmeg
dash pepper
dash garlic powder
10 3/4 oz. can dream of celery or cream of chicken soup
4-oz can sliced mushrooms, drained
1/2 cup orange juice
1/2 tsp. grated orange rind
2 tsp. brown sugar
3 Tbsp. flour


Directions

PLACE sweet potatoes in bottom of crockpot.

RINSE chicken breasts and pat dry. Combine flour, salt, nutmeg, cinnamon, pepper, and garlic powder. Thoroughly coat chicken in flour mixture. Place on top of sweet potatoes.

COMBINE soup with remaining ingredients.Stir well. Pour over chicken breasts.

COVER cook on Low 8-10 hrs. or High 3-4 hrs.

SERVE over rice.

 

SWEDISH MEATBALLS

***This recipe is for 8 servings, but I always cut my recipe in half and I still have 50 nice-size meatballs!

INGREDIENTS

2 eggs
½ cup milk
2 pounds ground beef
½ cup dry Cream of Wheat (or Malt-O-Meal)
½ cup minced onion
2 cans cream of chicken soup
2 cans of cream of mushroom soup
2 cans evaporated milk

DIRECTIONS

1. Preheat oven to 350º
2. In a large bowl, whisk together the eggs and the ½ cup milk.
3. Add the beef, Cream of Wheat and onion and mix well.
4. Shape into 1 inch balls.
5. Place balls on lightly greased baking sheet.
6. Bake at 350º for 20 minutes.
7. Drain meatballs on a paper towel, if needed.
8. Place meatballs in a lightly greased 2 qt. casserole dish. (I use the same dish.)
9. In a separate mixing bowl, combine the soups with the evaporated milk, stirring until smooth.
10. Pour over the meatballs.
11. Bake uncovered at 350º for another 40 minutes. (I bake mine covered for the first 20 minutes.)
12. Sprinkle with parsley before serving. (I skip this step.)

***I serve mine over Angel Hair Pasta and sometimes I substitute minced garlic instead of minced onion.

Prep time: 15 minutes
Baking time: 60 minutes
Ready in: 1 hour - 15 minutes

Yields: 8 Servings

 

Pamela emailed me to let me know that she took the recipe for Simple Turkey Chili to the church potluck and everyone loved it!

 

Short Ribs in Red Wine {CROCKPOT}
Prep: 20 mins; Total: 7hrs. 35 mins.
Servings: 6

Ingredients

2 Tbsp. olive or vegetable oil
3 lb. bone-in beef short ribs
1/4 tsp. salt
1/4 tsp. pepper
1 can [14.5 ozs] stewed tomatoes, undrained
1 medium onion, chopped (1/2 cup)
2 Tbsp. tomato paste
1/2 cup red wine or beef broth
1/2 cup beef broth
1 Tbsp. Worcestershire sauce
1/4 cup water
2 Tbsp. cornstarch

Directions

IN 12-inch skillet, heat oil over Medium-high heat. Add short ribs; sprinkle with salt and pepper. Cook 4-6 mins., turning occasionally, until browned.

IN 3-4-qt. crockpot, place tomatoes, onion, and tomato paste; stir. Add ribs, wine,broth, and Worcestershire sauce.

COVER; cook on Low heat setting for 7-9 hrs.

REMOVE ribs and bones from crockpot; cover ribs to keep warm. Discard bones. Spoon off any fat from mixture in crockpot. In small bowl mix water and cornstarch; stir into mixture in crockpot. Increase heat setting to High. Cover; cook 10-15 mins. or until sauce is thickened. Serve over ribs.

If short ribs don't fit in crockpot, you may need to cut them between the bones.

 

Sausage Scramble
Servings: 6

Ingredients

1 (12-oz) package sausage links
1/4 cup chopped onion
1 Tbsp. butter or margarine
1 medium tomato,seeded and coarsely chopped
1/2 cup (2 ozs) diced processed American cheese
2 Tbsp. chopped fresh parsley
2 to 3 drops hot pepper sauce (optional)
1/4 tsp. salt
1/8 tsp. black pepper
8 eggs
1 Tbsp. water
Buttered toast or toasted English muffins

Directions

COOK sausage in Medium skillet until browned; drain off any drippings. Cut each link into 6 or 7 pieces and set aside.

COOK onion in butter in Medium nonstick saucepan over Medium heat until tender. Add tomato; cook 2 to 3 mins. Add cheese, parsley, hot pepper sauce,salt and black pepper; remove skillet and stir to melt cheese.

BEAT eggs and water lightly in Medium bowl.Whisk small amount of warm cheese mixture into egg mixture, then add egg mixture back into skillet.

STIR in sausage; cook until eggs are scrambled but stillmoist.Serve over toast or English muffins. Refrigerate leftovers.

 

Skillet Sausage with Potatoes and Rosemary
Servings: 4-6

Ingredients

1 Tbsp. vegetable oil
3 cups diced red skin potatoes
1 cup diced onion
1 lb. Roll Sausage
1/2 tsp. dried rosemary
1/4 tsp. rubbed sage
Salt and black pepper to taste
2 Tbsp. chopped fresh parsley

Directions

HEAT oil in Large skillet over Medium-High heat 1 min.

ADD potatoes; cook 5 to 10 mins or until slightly brown, stirring occasionally.

ADD onion; cook until tender. Add crumbled sausage; cook until browned.

ADD rosemary, sage, salt and pepper; cook and stir until well blended.

TRANSFER to serving platter and garnish with parsley. Reftigerate leftovers.