Chicken Brunswick Stew

Ingredients

• Servings: 6
• 2 1/2 pounds chopped, cooked chicken
• 2 cups water
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 4 tomatoes, sliced
• 1 1/2 onions, chopped
• 1 (16 ounce) package frozen lima beans, thawed
• 1 (16 ounce) package frozen corn kernels, thawed
• 1 (16 ounce) package frozen okra, thawed
• 1 bay leaf

Recipe

Preparation Time: 15 mins Cook Time: 37 mins Ready Time: 1 hr


• in a large, microwave safe bowl, combine chicken, water, pepper and salt. microwave on high 15 minutes. stir in tomatoes, onions, limas, corn, okra and bay leaf. microwave 7 minutes. remove bay leaf and microwave 15 minutes more, stirring occasionally, until tender.

Old-fashioned Fruit Soup

Ingredients

• Servings: 6
• 3/4 cup chopped dried apricots
• 3/4 cup chopped prunes
• 6 cups cold water
• 1 cinnamon stick
• 2 slices lemon
• 3 tablespoons instant tapioca
• 1 cup sugar
• 2 tablespoons raisins
• 1 tablespoon dried currants
• 1 tart apple - peeled, cored and chopped

Recipe

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


• in a large pot combine apricots, prunes and water and let rest 30 minutes.
• stir in the cinnamon stick, lemon slices, tapioca and sugar and bring to a boil over medium-high heat. cover, reduce heat and simmer 10 minutes. stir in raisins, currants and apple and simmer 5 minutes more, until apples are tender. remove from heat and let cool completely. remove cinnamon stick and refrigerate until cold.

Skampi Auf Wienerische Art (shrimp Viennese Style)

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

Ingredients

• Servings: 6
• 2 lbs frozen shrimp (already deveined)
• 1/4 cup lemon juice
• 1 tablespoon salt
• 1 bay leaf
• 1/4 cup butter
• 2 tablespoons green onions, chopped
• 1/2 cup wine
• 1 tablespoon tomato paste
• 1/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon soy sauce
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon sweet paprika
• 1 tablespoon butter
• 1 tablespoon all-purpose flour

Recipe

• 1 rinse shrimp under water, getting rid of surface ice crystals. drain shrimp.
• 2 boil 1 qt water, lemon juice, salt and bay leaf. once at a rolling boil, add drained shrimp. cover tightly and simmer for 5-8 minutes or until shrimp are pink and tender.
• 3 drain shrimp and cover with cold water to chill. drain shrimp again. drain on paper towel to remove all moisture. chill until ready to use.
• 4 heat a skillet and add 1/4 cup butter. when melted add shrimp and green onions. cook over medium heat about 3 minute.
• 5 remove from heat and blend in wine, tomato paste, sugar, salt, soy sauce, cayenne pepper and sweet paprika. return to heat and simmer 15 minute remove the shrimp and set aside.
• 6 in a sauce pan, heat 1 tbsp butter until melted. add the flour and make a roux by browning the flour a little, stirring constantly. add 3 tbsp of the shrimp sauce to the roux and stir vigorously. immediately blend roux into the shrimp sauce and bring to boiling. cook at boiling 1-2 minutes, stirring frequently.
• 7 add the shrimp and cook over medium heat 5 minutes or until thoroughly heated.
• 8 serve hot.

Sizzling Herb Pasta With Beans And Crisp Smoked Bacon

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

Ingredients

• Servings: 4
• 1 large lemon, zest of, grated
• 1 large garlic clove
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 15 ounces beans, drained and rinsed
• 6 slices smoked bacon (thick, cut cross-wise into 2-inch pieces)
• 14 ounces fusilli (corkscrew pasta)
• 1 1/2 cups flat leaf parsley, coarsely chopped
• 1/4 cup fresh sage, coarsely chopped
• 2 -3 tablespoons fresh rosemary, coarsely chopped
• kosher salt
• fresh ground pepper
• romano cheese, grated (for serving)

Recipe

• 1 in a small bowl, whisk together the lemon zest, garlic, lemon juice and olive oil; stir in the beans and set aside.
• 2 in a medium-sized heavy skillet, cook the bacon pieces over low to medium-low heat, turning as needed to achieve uniform crispness. using a slotted spoon, transfer to a paper towel to drain. pour off the bacon drippings, reserving 1/4 cup in the skillet.
• 3 meanwhile, prepare the pasta according to package directions. (serving hint: as the pasta water heats, place your serving bowl or platter over the pot to heat it.) drain well, reserving 1/2 cup cooking water.
• 4 transfer the pasta to the warmed serving bowl, add the beans with their marinade and the bacon pieces and toss lightly.
• 5 in the skillet used to the cook the bacon, heat the reserved bacon drippings over medium-high heat until hot. (to test, add an herb leaf to the hot drippings. when it sizzles, the temperature is right) add the parsley, sage and rosemary to the hot drippings and saute quickly, 10 to 15 seconds. drizzle and scrape the bacon drippings and herbs onto the pasta mixture and toss to blend. for a moister coating, add a little of the reserved cooking water. serve immediately with the salt, pepper and grated romano.

Sizzling Beef Stir-fry

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 450 g rump steak
• 2 tablespoons vegetable oil
• 2 tablespoons rice wine
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon chili sauce
• 1 garlic clove, chopped
• 1 teaspoon chinese five spice powder
• 4 spring onions, thinly sliced
• 1 red capsicum, deseeded and sliced
• 115 g chestnut mushrooms, sliced

Recipe

• 1 cut steak into thin strips.
• 2 place 2 tsp of the oil in a dish and stir in the rice wine soy sauce, chilli sauce, garlic and five spice. add the steak and turn till the strips are coated.
• 3 leave to marinate for around 30 minutes.
• 4 heat the remaining oil in a large pan, using a fork, lift the meat into the pan, keeping the marinade to one side. stir-fry over a high heat for 2-3 minutes.
• 5 transfer to a plate and set aside.
• 6 add spring onions, capsicum and mushrooms to the pan, lower heat to medium and stir-fry for 4 minutes.
• 7 return steak to the pan and pour in marinade. stir-fry for another 1-2 minutes until its all piping hot.
• 8 serve at once.

Sizzling Spanish Garlic Prawns - Tapas Style

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 6
• 900 g raw king prawns, peeled and butterflied
• 3 tablespoons parsley, chopped
• 1 teaspoon chili flakes (smoked paprika) or 1 -2 teaspoon pimentos (smoked paprika)
• 4 tablespoons olive oil
• 4 -6 garlic cloves, thinly sliced
• 4 -6 tablespoons dry sherry, fino is good

Recipe

• 1 heat the oven to 220c/fan 200c/gas 7.
• 2 preparing prawns:to butterfly the prawns simply slit the prawns lengthways but don't go all the way through and remove the vein.
• 3 divide the prawns, garlic, chilli or pimenton, sherry and olive oil between 6 small ovenproof dishes or use 1 large one.
• 4 cook for 8 - 12 minutes, depending on the size of the dish or dishes, or until pink and sizzling.
• 5 sprinkle with the parsley and serve with crusty bread & lemon wedges.

Skate Au Beurre Noire

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

Ingredients

• Servings: 4
• 1 lb skate
• 1 pint water
• 2 tablespoons vinegar
• 1 onion, chopped
• parsley
• bay leaf
• salt and pepper
• 2 tablespoons butter
• capers

Recipe

• 1 bring the water, 1 tbls vinegar, onion, bay leaf and fish to the boil.
• 2 then let it simmer for about 15 minute.
• 3 remove fish and drain off any liquid, then place on a dish.
• 4 melt some butter until dark brown. season the fish and add the parsley and capers.
• 5 pour the brown butter over the fish.
• 6 warm the rest of the vinegar (1tbls) and pour over the fish.

Sizzling Tofu

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

Ingredients

• 8 pieces onions, diced
• 8 pieces jalapeno peppers, sliced
• 8 tablespoons char siu sauce
• 6 tablespoons hoisin sauce
• 6 tablespoons catsup
• 2 tablespoons stir-fry sauce
• 2 tablespoons soy sauce
• 500 g tofu, diced
• 1 1/4 cups water

Recipe

• 1 - in a casserole, combine the mixture of char siu sauce, hoisin sauce, stir-fry sauce, soy sauce and water. set aside.
• 2 - in an oven toaster, toast the tofu in 20 minutes.
• 3 - mix the mixture well and combine with onions, peppers and tofu.
• 4 - in a sizzling plate, sizzle the tofu in 2 minutes and serve hot.

Sunday Lunch Soup

Ingredients

• Servings: 8
• 2 skinless, boneless chicken breast halves
• 5 cups water
• 2 onions, chopped
• 2 cloves garlic, crushed
• 1 green chile pepper, seeded and diced
• 4 potatoes, chopped
• 1 zucchini, chopped
• 8 mushrooms, sliced
• 1 (10.75 ounce) can tomato puree
• 1 (11 ounce) can sweet corn, drained
• 1/4 medium head cabbage, finely chopped
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 cubes chicken bouillon
• 2 tablespoons mixed spice
• 1 1/4 cups heavy cream
• paprika, for garnish

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• in a large saucepan, boil the chicken in 5 cups water for approximately 30 minutes. drain, retaining liquid, and chop the chicken.
• in the saucepan over medium heat, place approximately 2 tablespoons reserved liquid, onions, garlic and green chile pepper. slowly cook and stir 5 minutes, or until tender. one at a time, while gradually adding the remaining liquid, mix in the chopped chicken, potatoes, zucchini, mushrooms, tomato puree, sweet corn, cabbage, carrots and celery. pour in any remaining liquid, and stir in the chicken bouillon and mixed spice. bring to a boil. reduce heat and simmer 1 to 2 hours, stirring occasionally.
• before serving, stir in the heavy cream, mixing thoroughly. serve with a sprinkling of paprika.

Sizzling Chopped Sirloin With Sauteed Onions

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 1/2 lbs chopped sirloin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons vegetable oil
• 2 teaspoons butter
• 2 large onions, sliced into rings
• 6 teaspoons water

Recipe

• 1 mix sirloin with the salt and pepper.
• 2 form into 4 sections.
• 3 heat oil in 12 in skillet.
• 4 add sirloin and cook on med hi, turning, until done to your preference.
• 5 remove from skillet and keep warm.
• 6 add butter to skillet.
• 7 saute onion rings just until crisp tender.
• 8 place sirloin on plate, cover with onions.
• 9 add water to skillet on hi heat and scrape bits in skillet until you form a juice.
• 10 pour over the onions.

Slaber Cocktail

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 1
• 10 ml lemon juice
• 30 ml blue curacao
• 10 ml orange juice
• 30 ml soda water
• 30 ml kiwi liqueur
• 20 ml banana liqueur

Recipe

• 1 pour ingredients into an ice-filled old-fashioned glass, and serve.

Slice-and-bake Peanuts

Total Time: 28 mins Preparation Time: 15 mins Cook Time: 13 mins

Ingredients

• 1 cup dry roasted salted peanut
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened (1 1/2 sticks)
• 1 1/2 cups packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter

Recipe

• 1 place peanuts in a food processor and finely chop. combine flour, baking powder and salt in a medium-size bowl.
• 2 combine butter and both sugars in a large bowl; beat on medium-high speed with an electric mixer until fluffy, about 2-3 minutes. add eggs and vanilla and beat until smooth. add peanut butter and beat until smooth. stir in flour mixture just until incorporated. stir in the chopped peanuts.
• 3 divide the dough into 2 equal portions. turn one portion onto a piece of waxed paper and shape it, rolling it inside the paper, into a log about 12x2-inches. wrap dough in plastic wrap and refrigerate for at least 2 hours or up to 24 hours. repeat with the remaining dough. (dough logs may be wrapped tightly in plastic and frozen for up to 1 month. slice and bake directly from the freezer).
• 4 heat oven to 350.
• 5 slice the dough so it doesn't become flattened as you cut. place cookies on ungreased baking sheets at least 2-inches apart. pinch together opposite sides of each slice at the middle to create a peanut shape, reshaping as necessary.
• 6 bake at 350 until lightly colored, 13-15 minutes (a minute or 2 longer for frozen dough). let them stand on the baking sheet for 5 minutes, then remove them with a metal spatula to a wire rack to cool completely. keep at room temperature in an airtight container for 2-3 days.
• 7 drizzle (opt): if desired, melt 1 cup peanut butter chips with 1/2 teaspoon vegetable shortening in microwave for 1 minute. stir until smooth, then transfer to a resealable plastic bag. snip off a small corner; drizzle over cookies. let dry at room temperature for at least 30 minutes before stacking
• 8 cookies.

French Market Soup In A Jar

Ingredients

• Servings: 14
• 1 pound dried navy beans
• 1 pound dried pinto beans
• 1 pound dried great northern beans
• 1 pound split peas
• 1 pound yellow split peas
• 1 pound dried black-eyed peas
• 1 pound lentils
• 1 pound dried baby lima beans
• 1 pound dried lima beans
• 1 pound dried soybeans
• 1 pound pearl barley
• 1 pound dried red beans

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a very large container, combine navy beans, pinto beans, great northern beans, split peas, yellow split peas, black-eyed peas, lentils, baby limas, limas, soybeans, barley and red beans; mix well. divide evenly into 14 (1 pint) lidded jars.
• attach a card to each jar with the following recipe: additional ingredients: 2 quarts water; 1 ham hock; 1 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 (10 ounce) can diced tomatoes with green chiles; 1 large onion, chopped; 1 clove garlic, minced. to prepare: soak 2 cups french market bean mix in water to cover, 8 hours or overnight. in a large soup pot, bring 2 quarts water and ham hock to a boil. reduce heat and simmer 20 minutes. remove ham hock. stir in soaked beans, salt, pepper, diced tomatoes and green chiles, onion and garlic. bring to a boil again, skimming foam off the top. reduce heat, cover and simmer about 1 hour, until beans are tender.

Microwave Ham

Ingredients

• Servings: 1
• 1 (3 pound) boneless ham
• 1/2 cup packed brown sugar
• 1/4 cup soy sauce
• 3 tablespoons dijon mustard

Recipe

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

Ready Time: 1 hr 20 mins


• cut the ham in half lengthwise. place into a large pot, and fill with enough water to cover. bring to a boil and cook for 1 hour, replenishing water as needed. drain.
• meanwhile, stir together the brown sugar, soy sauce and mustard in a small bowl. set aside until the ham is done.
• place the ham halves into a glass or ceramic baking dish with the cut sides facing up. cover the ham with the brown sugar mixture. cook in the microwave for 15 minutes. slice and serve.

Six-treasures Rice

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

Ingredients

• Servings: 6
• 2 1/2 cups water
• 1 1/2 cups uncooked brown rice
• 1 teaspoon kosher salt
• 3 slices bacon, diced
• 1/2 large onion, chopped
• 2 stalks celery, diced
• 1 large carrot, peeled and diced
• 1 cup fresh mushrooms, sliced
• 2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
• 1/2 cup peas
• 1/2 cup corn kernel
• 1/2 cup slivered almonds
• 1/2 cup raisins
• 1 firm apple, peeled cored and diced (granny smith or fuji)
• 2 cups chopped cooked turkey or 1 1/4 lbs raw ground turkey
• 1 teaspoon chicken soup base or 1 teaspoon chicken bouillon
• 3 tablespoons soy sauce
• 1/2 cup chopped fresh parsley
• ground black pepper

Recipe

• 1 combine water, rice and salt in a pot with a tight fitting lid. over high heat, bring to a boil with the lid off. when boiling, cover tightly and reduce heat to low/simmer. after 20 minutes, turn off the heat and let stand in the covered pot at least another 10 minutes (20 is okay).
• 2 in a large skillet over medium-high heat, saute bacon until crisp and brown, about 10 minutes. remove to a small bowl.
• 3 add onion, celery, carrot, mushrooms and thyme. saute until vegetables are tender, about 5 minutes. (if using ground turkey, add it with the vegetables and cook until no longer pink, 8-10 minutes.).
• 4 add peas, corn, almonds, raisins, apple, reserved bacon, cooked turkey (if using), chicken soup base, soy sauce, parsley and pepper. stir well to combine. when heated through, add rice and stir again. add salt if needed.

Skald The Dawg Relish

Total Time: 13 hrs 35 mins Preparation Time: 13 hrs Cook Time: 35 mins

Ingredients

• 1 1/2 quarts sliced jalapeno peppers
• 3 medium onions, sliced
• 6 medium green tomatoes, chopped
• 1 small-to-medium head of cabbage, chopped
• 1/4-1/2 cup chopped sweet red pepper (for color)
• 1/4 cup salt
• 5 1/2 cups sugar
• 4 cups vinegar
• 4 tablespoons whole mixed pickling spices

Recipe

• 1 grind jalapenos, onions, green tomatoes, cabbage and red peppers in food processor.
• 2 place in bowl, sprinkle with salt and cover with cold water.
• 3 let sit 12 hours.
• 4 drain well. push down on veggies to get excess water out.
• 5 in large pot, mix sugar, vinegar and spices (in cheesecloth or spice ball). bring to boil and simmer 15 minutes.
• 6 add veggies. simmer for 10 minutes. take pickling spices out.
• 7 pack in hot jars and hot-water bath for 10 minutes.

Sizzling Beef Fajitas

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

Ingredients

• Servings: 12
• 12 fluid ounces dark mexican beer
• 1/2 cup onion, chopped
• 2 tablespoons garlic, minced or 1 teaspoon garlic powder
• 2 tablespoons lime juice
• 1 tablespoon chopped cilantro
• 2 teaspoons red pepper seasoning
• 1/2 teaspoon salt
• 3 lbs beef steaks (plate, skirt, flank or top round)
• 12 flour tortillas or 12 corn tortillas, warmed
• 3/4 lb lettuce, shredded
• 3 cups salsa
• 1 -2 avocado, cut into 12 slices, for garnish
• bottled red chili pepper, for garnish
• 12 fresh cilantro stems, for garnish

Recipe

• 1 combine beer, onions, garlic, lime juice, cilantro, red pepper flakes and salt. reserve 1 cup. pour remaining marinade over steaks. cover and refrigerate overnight.
• 2 remove steaks from marinade; discard marinade.
• 3 grill steaks to desired doneness, turning once. keep warm.
• 4 for each serving: slice 3 ounces steak into thin strips; brush lightly with reserved marinade. arrange steak strips, 1 ounce lettuce and 4 tablespoons salsa onto warm tortilla. garnish with avocado slice, chili pepper and cilantro sprig.

Skeleton Bones For Halloween

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

• Servings: 12
• 1 (8 ounce) bag pretzel sticks
• 1 (10 1/2 ounce) bag mini marshmallows
• 1 (12 ounce) package chocolate (hershey's premier baking pieces)

Recipe

• 1 melt chocolate in microwave (15-20 seconds).
• 2 put marshmallows on each end of pretzel sticks.
• 3 dip pretzels/marshmallows in chocolate and lay on parchment paper to set.

Slice-and-bake Chocolate Chip Shortbread

Total Time: 57 mins Preparation Time: 45 mins Cook Time: 12 mins

Ingredients

• 1 cup butter, softened
• 3/4 cup powdered sugar
• 1 cup miniature semisweet chocolate chips
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt

Recipe

• 1 beat butter until creamy. gradually add sugar, beating until smooth. stir in chocolate chips and vanilla.
• 2 stir together flour, baking powder and salt and gradually add to butter mixture, beating until well blended.
• 3 shape dough into 3 10-inch logs, wrap separately in wax paper and chill for 4 hours. cut each log into 28 slices and place slices 1 inch apart on lightly greased baking sheets.
• 4 bake at 350° for 10 to 12 minutes or till edges are golden. cool on wire racks.

Slam It Down And Smack Yer Gob Sauce

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

Ingredients

• 1 lime, juice of
• 1 lime, zest of
• 1 1/2 ounces tequila
• 1/2 large orange bell peppers or 1/2 large red bell pepper
• 1 teaspoon dried cilantro (fresh makes the sauce an odd color)
• 1/2 teaspoon pepper
• 1 -2 chipotle pepper, roasted and canned in sauce
• 1 cup mayonnaise
• 1 cup sour cream

Recipe

• 1 puree first 7 ingredients in food processor or blender. try to get the sauce as smooth as you can.
• 2 fold the mixture into the sour cream and mayonaise.
• 3 add salt to taste.
• 4 refrigerate for at least 2 hours up to 24.

Sizzling Garlic And Citrus Shrimp

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 24 jumbo shrimp, peeled, tails left on, and deveined (about 1 1/2 lbs)
• 1/3 cup fresh lime juice
• 1/3 cup fresh lemon juice
• 1/3 cup blood orange juice
• 4 ounces unsalted butter, melted
• 12 large garlic cloves, peeled and finely chopped
• salt, to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 teaspoon pico de gallo or 1/4 teaspoon cayenne
• 1 loaf fresh bread, thinly sliced
• citrus slices, for garnish
• cilantro, for garnish

Recipe

• 1 arrange shrimp in a large, shallow, non-reactive baking dish.
• 2 mix remaining ingredients except bread and garnishes; pour over shrimp.
• 3 broil, turning shrimp once or twice, until shrimp is opaque and just firm to the touch, about 8 minutes.
• 4 immediately serve shrimp and sauce over bread.
• 5 garnish with citrus slices and cilantro. serve remaining bread on the side.

Sizzling Bacon-wrapped Apricots

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 2 teaspoons cornstarch, mixed with 2 tsp of water
• 3/4 teaspoon whole grain mustard
• 1 1/2 teaspoons brown sugar, packed
• 1/2 teaspoon nutmeg
• 12 slices maple bacon, cut crosswise
• 24 dried apricots
• 1 1/2 cups cranberry juice

Recipe

• 1 boil cranberry juice in med saucepan over high heat until reduced to 1 cup.
• 2 whisk in cornstarch, brown sugar, mustard and nutmeg.
• 3 bring to a boil over med heat and boil 1 minute until thickened.
• 4 cool to room temperature.
• 5 reserve 1/2 cup of the glaze.
• 6 meanwhile line rimmed baking sheet with foil; set wire rack over foil and spray with cooking spray.
• 7 wrap bacon halves around apricots and secure with wooden pick.
• 8 brush with glaze and place on wire rack.
• 9 broil 3 to 7 minutes, or until bacon is browned, turning once.
• 10 serve warm with reserved glaze.

Sizzling Beef And Scallions

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

Ingredients

• 8 ounces london broil beef, sliced into short, thin strips
• 2 tablespoons soy sauce
• 1/4 cup vegetable oil
• 2 tablespoons vegetable oil
• 10 scallions, green parts thinly sliced, parts cut into 1 inch pieces
• 2/3 cup chopped red bell pepper
• 1 tablespoon finely chopped fresh ginger
• 2/3 cup frozen peas, thawed
• 3 large eggs, lightly beaten
• 1/2 teaspoon sugar
• 4 cups cooked rice, chilled

Recipe

• 1 in a medium bowl, toss the beef with 1 tablespoon soy sauce. in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. add the beef and cook, stirring, for 2 minutes; transfer to a bowl.
• 2 in the skillet, heat 1 tablespoon oil over medium-high heat. add the scallion whites, bell pepper and ginger and cook, stirring, for 2 minutes; stir in the peas. push the vegetables to one side of the skillet, add 1 tablespoon oil and pour in the eggs. stir the eggs until they begin to set, then stir in the vegetables. add the egg-vegetable mixture to the beef; stir in the sugar and the remaining 1 tablespoon soy sauce.
• 3 heat the remaining 2 tablespoons oil in the skillet over medium-high heat. add the rice, breaking up any clumps, then cook, without stirring, until heated through, 2 minutes. stir in the beef mixture and scallion greens.

Sizzling Vegetable Fajitas (tgif Copycat)

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

Ingredients

• Servings: 8
• 1 medium jalapeno pepper, minced for pico de gallo sauce
• 1/4 cup diced tomato, for pico de gallo sauce
• 1/4 cup onion, finely diced for pico de gallo sauce
• 3 tablespoons lemon juice, for pico de gallo sauce
• 1 1/2 tablespoons fresh cilantro, finely chopped for pico de gallo sauce
• 1/2 teaspoon salt, for pico de gallo sauce
• 8 ounces chopped cilantro, for pesto
• 3 garlic cloves, for pesto
• 1/2 cup olive oil, for pesto
• 1/8 teaspoon salt, for pesto sauce
• 1/8 teaspoon pepper, for pesto sauce
• 2 ounces freshly grated parmesan cheese, for pesto
• 1 medium onion, sliced
• 1/2 tablespoon margarine
• 2 cups of combination carrots or 2 cups zucchini or 2 cups summer squash, cut julienne-style
• broccoli or cauliflower, cut into small florets or green peppers or mushrooms, thinly sliced or snow peas
• 1/2 whole lemon, juice of
• flour tortilla, warmed
• lime wedge, for garnish
• pico de gallo, for condiment
• guacamole, for condiment
• sour cream, for condiment
• shredded cheddar cheese, for condiment
• salsa, for condiment

Recipe

• 1 to make pico de gallo sauce:
• 2 combine all ingredients specified for the sauce.
• 3 let sit for at least a half hour so flavors will blend. set aside.
• 4 to make pesto:.
• 5 put cilantro and garlic in a food processor and process until finely chopped.
• 6 with machine on, gradually add olive oil. season and blend in cheese. set aside.
• 7 to make filling:.
• 8 slice enough onion to equal about 1/2 cup. sauté with margarine in a small cast-iron skillet over medium-high heat.
• 9 cook past translucent stage until browned, about six to eight minutes.
• 10 prepare about 2 cups of vegetables -- the combination depends on personal taste.
• 11 cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat.
• 12 when almost at al-dente stage, add sliced mushrooms.
• 13 continue cooking for about one minute.
• 14 the remaining pesto can be refrigerated or frozen for future use.
• 15 place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas.
• 16 top with condiments, to taste, then roll up tortillas.
• 17 three tortillas make one very generous portion.

Sizzling Black Pepper Steak

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

Ingredients

• Servings: 4
• 40 ml honey
• 40 ml soy sauce
• 40 ml oyster sauce
• 500 g steak, sukiyaki cut
• 1/4 teaspoon garlic powder
• 3 teaspoons cracked black pepper
• 2 tablespoons butter
• cooked rice
• 2 garlic cloves, minced
• 1/2 small onion, minced
• 300 g corn kernels
• 1 tablespoon butter
• green onion (to garnish)

Recipe

• 1 cook the rice.
• 2 prepare the brown honey sauce by mixing the honey, soy sauce, and oyster sauce in a small sauce pan. bring to a boil and simmer for about 5 minutes. set aside. note: this is best prepared ahead of time to fuse in the flavors. the leftover sauce will be used as a dipping steak for the steak.
• 3 combine the cracked black pepper and the garlic powder in a small bowl. spread this mixture on both sides of each steak and press to stick.
• 4 heat 2 t butter on a wok or large frying pan. add the steak. after a minute, add 2 t of the brown honey sauce. remove from pan.
• 5 add garlic and onions to the leftover drippings in the pan. add the cooked rice. mix well to coat the rice grains. add 1 t brown honey sauce. add corn. add butter. continue to mix and stir until the rice is heated through. garnish with chopped green onions.
• 6 serve steak and rice on a sizzling plate if available . use the leftover brown honey sauce as a dipping sauce for the steak.
• 7 note: sukiyaki cut steak is steak cut thinly. i try to use rib-eye steaks for this recipe.

Sizzling Lamb Sisig

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

Ingredients

• Servings: 4
• 2 lbs lamb, ear with jowl (i think this is what they call pisngi)
• 1 lb beef or 1 lb lamb liver
• 1 onion, chopped
• 1 head garlic, chopped
• 1/4 cup red bell pepper
• 5 pieces red chili peppers
• 1/4 cup soy sauce
• 1 teaspoon lemons or 1 teaspoon kalamansi
• 1 egg
• mayonnaise (optional)

Recipe

• 1 boil lamb ear with pepper and salt until tender (tenderness determined if fork can easily pass through). it takes 1-1.5 hours. add liver on the last minute of boiling. avoid to over boil the liver.
• 2 remove ear and liver from the water and let it stand for around 30 minutes.
• 3 place the ear in aluminum lined tray and broil for 25 minutes. liver can also be broiled for 10 minutes but make sure not to overdo.
• 4 chop ears and liver into small pieces.
• 5 sauté garlic, onion , bell pepper and red chili pepper, add lamb ear. season with soy sauce and kalamansi. add liver, mix.
• 6 pour into sizzling plate. top with fresh egg, mix while still hot. add mayonnaise if desired.

Sizzling Ponzu Fajitas

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

Ingredients

• Servings: 6
• 2 lbs beef flank steak
• 2/3 cup kikkoman lime ponzu sauce
• 1 lime, juiced
• flour tortilla, warmed
• fresh cilantro
• 1 large red pepper
• 1 large green pepper
• 1 onion

Recipe

• 1 combine flank steak, ponzu and lime juice in a large plastic bag, seal well and turn over several times to blend, refrigerate for at least one hour or overnight.
• 2 grill steak to desired doneness. slice and serve with tortillas and peppers n onions.
• 3 for peppers n onions: cut 1 large red pepper, 1 large green pepper and 1 onion in 1/4 inch thick strips.
• 4 saute vegetables in 1 tablespoons cooking oil with 2 cloves of crushed garlic in a large skillet over high heat 4 minutes or until tender.
• 5 garnish with cilantro.

Slammin Blackened Salmon

Total Time: 17 mins Preparation Time: 2 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 lb salmon fillet (preferrably fresh but frozen works well too! just cook it alittle longer.)
• blackening seasoning (i like zatteran's found at most supermarkets)
• olive oil

Recipe

• 1 remove salmon from package and rub with blackening seasoning on skin free side.
• 2 use just enough to cover the piece of fish but not so much that you can't see the pink behind the seasoning.
• 3 heat grill pan on med heat and brush lightly with olive oil (very lightly) place salmon skin side down on pan and cook on med heat until half of the salmon (from the bottom up) is opaque.
• 4 flip salmon and remove skin (it will peel off very easily and usually in one piece- i place it in a small plastic bag and tie it before dropping it in the garbage can to reduce fishy odors) cook another 5-8 minutes until the entire piece of fish is opaque and runs with a milk like substance (healthy omega fatty acids) serve immediately with rice or potato and veggie of your choice for a healthy meal that tastes like you're at a restaurant even when you cooked it yourself!

Sizzling Summer Steak Sandwich

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons prepared horseradish
• 4 tablespoons mayonnaise
• 1 teaspoon olive oil
• 1 cup thickly sliced green and red pepper
• 2 sirloin steaks (250g)
• salt and pepper
• 4 slices havarti cheese
• 4 dempster's thinfuls buns

Recipe

• 1 preheat bbq to medium-high.
• 2 mix mayonnaise and horseradish in a small bowl and set aside.
• 3 toss peppers in oil and grill for about 4 minutes, turning occasionally. slice into 1/2 inch strips, set aside and keep warm.
• 4 season steak with salt and pepper and grill until desired doneness is reached. allow to rest for 5 minutes.
• 5 turn bbq down to low and grill the dempster's thinfuls 2-2 minutes.
• 6 cut steaks into slices and assemble the sandwich with all the ingredients. enjoy!

Sizzling T-bones With Mustard Butter

Total Time: 57 mins Preparation Time: 40 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 6 tablespoons unsalted butter, cut into 6 pieces and softened
• 2 tablespoons dijon mustard
• 1/4 teaspoon fresh ground black pepper
• 1/4 cup worcestershire sauce
• 1/4 cup extra virgin olive oil
• 4 teaspoons minced garlic
• 4 teaspoons paprika
• 2 teaspoons light brown sugar
• 2 teaspoons kosher salt
• 2 teaspoons fresh ground black pepper
• 4 (1 lb) beef t-bone steaks, about 1 lb. each and 1-inch thick

Recipe

• 1 to make the mustard butter: in a small bowl, mix together the mustard butter ingredients; using the back of a fork, mash the ingredients together and make sure everything is well distributed.
• 2 scoop the mixture out of the bowl and transfer to a sheet of plastic wrap.
• 3 loosely shape the mixture into a log about 1-inch in diameter.
• 4 roll the log in the wrap and twist the ends in opposite directions to form an even cylinder.
• 5 refrigerate until ready to use.
• 6 to make the paste: mix the paste ingredients (worcestershire sauce through black pepper) in a small bowl.
• 7 trim the steaks of any excess fat; spread the paste on both sides of the steaks; cover with plastic wrap and refrigerate for 4-8 hours.
• 8 let steaks stand at room temperature for 20-30 minutes before grilling.
• 9 grill over direct high heat 8-12 minutes for med-rare, turning once halfway through grilling time (or cook until desired degree of doneness).
• 10 remove the steaks from the grill and let rest for 3-5 minutes.
• 11 unwrap the cylinder of butter and slice crosswise into 1/3-inch coins.
• 12 serve the steaks warm with a slice of butter on top.

Sixteen Spice Chicken - Mesa Grill

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

Ingredients

• 1 roasting chicken, whole washed and dried
• 1 gallon water
• 1/4 cup salt, kosher
• 1/2 cup brown sugar
• 3 tablespoons cinnamon
• 3 tablespoons dried ancho chile powder
• 3 tablespoons ground pasilla chile powder
• 3 tablespoons ground cumin
• 3 tablespoons ground coriander
• 3 tablespoons ground ginger
• 1 tablespoon ground cloves
• 1 tablespoon ground fennel
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon allspice
• 1 teaspoon arbol chile
• 3 tablespoons brown sugar
• 2 tablespoons kosher salt
• 2 tablespoons fresh coarse ground black pepper
• 1 teaspoon cayenne pepper
• 2 teaspoons olive oil

Recipe

• 1 in a large vessel, place water, 1/4 cup kosher salt and 1/2 cup brown sugar in a gallon of water. dissolve well and add a fresh chicken or it can be added completely frozen. cover with foil and allow to brine for at least 2 hours for a fresh chicken in the fridge or 4-8 hours for a frozen chicken on the counter.
• 2 pull chicken from the brine, rinse under cold water and dry well. discard the brine.
• 3 combine the spices in a medium bowl. note that this will make a lot of spice rub and you will not use it all. store leftover spice rub in a tightly sealed jar and store in the freezer.
• 4 brush chicken with olive oil and rub 3 tablespoons of the spice mixture over the entire bird and inside the cavity. you may find that you want to add more of the rub after cooking and serving. it's better to use a lighter hand in this step and add it at the table later until you find your perfect taste point. place chicken on a plate and allow to sit in the fridge for an hour.
• 5 place the chicken on your rotisserie at 400 degrees @ 15 minutes per pound. let go until just cooked through. let rest 15 minutes before serving.
• 6 notes: i have a plastic dish pan that i use exclusively for brining chicken. i brine all my chicken no matter if i am frying it, roasting it, or making this dish. i cannot stand dry chicken! most often i pull a whole frozen chicken from the freezer and put it in the brine, cover and go to work. if it's chicken breast or chicken pieces, i put it in a covered glass bowl and put it in the fridge. pieces will not keep the brine cold enough for long periods. if you plan on hanging about the house, then you want to leave the chicken pieces out until they are thawed and then place in the fridge until you are ready to cook.

Sizzling Rice Soup Honolulu

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 cup long grain rice (not converted)
• 1 cup water
• 1 whole chicken breast, skinned,boned and cut into julienne strips
• 3 tablespoons cornstarch
• 3 tablespoons water
• 1 tablespoon soy sauce
• 6 cups chicken stock
• 2 cups shredded fresh watercress or 2 cups lettuce or 2 cups spinach
• 1/2 cup finely chopped green onion
• 1 teaspoon sesame oil
• vegetable oil (for deep frying)

Recipe

• 1 rice: this step is done the night before, or 1 hour before if the rice is to be dried in a microwave oven; in a large saucepan or dutch oven combine rice and water over high heat.
• 2 bring to a boil, cover, reduce heat to medium and cook 10 minutes then reduce heat to low and cook an additional 30 minutes without removing lid.
• 3 the crusty rice around the sides and bottom will stick to the pan and will be used in the soup.
• 4 take off the top layer of soft rice and reserve for another use.
• 5 lift out the crusty rice and place on a cookie sheet to dry at room temperature, or place in a glass baking dish in a microwave oven for 10 minutes on low.
• 6 the soup: toss the strips of chicken breast with 1 tablespoons of the cornstarch and set aside.
• 7 in a small container combine remaining 2 tablespoons cornstarch with water and soy sauce.
• 8 heat chicken stock just to boiling then stir in soy mixture and chicken and simmer for 5 minutes.
• 9 add the shredded greens, onions and sesame oil, if desired.
• 10 keep the soup hot (but not boiling) while frying rice.
• 11 heat oil to 375 degrees f in a deep fryer or heavy saucepan and fry rice 3 to 5 minutes until puffed and lightly browned, being careful because it can burn quickly.
• 12 lift rice out of the oil with a slotted spoon.
• 13 drain the rice on paper towels and place in heated tureen or bowls, pour in the soup and serve at once.
• 14 or, hot fried rice balls can be dropped into individual servings of hot soup, creating a"sizzling" sound.
• 15 additional fried rice may be passed during the course.
• 16 any crispy rice left over is delicious used in salads or eaten out of hand.
• 17 the preparation needs planning to assure that both the soup and the rice are brought to the table at the same moment.
• 18 it takes a little doing, but well worth the effort.

Sizzling Steak Kebabs

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

Ingredients

• Servings: 2
• 12 baby pattypan squash, cut into chunks
• 1 lb beef tenderloin, cut into 1 1/2-inch chunks
• 1 green pepper, cleaned, seeded, cut into chunks
• 12 small mushrooms, cleaned (do not cut in half)
• 1/2 cup italian vinaigrette dressing
• kosher salt & freshly ground black pepper

Recipe

• 1 blanch squash in salted, boiling water for 3 minutes, no longer.
• 2 drain and rinse under cold water; pat dry.
• 3 in a large bowl, mix squash, beef, bell pepper, mushrooms, and dressing.
• 4 let marinate 15 minutes.
• 5 thread onto 4 (12") metal skewers.
• 6 grill or broil kebabs 8-10 minutes, turning several times, for medium-rare.
• 7 serve with buttered orzo if desired.

Sizzling Party Beef Kebabs

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 lbs beef round steak, cut into 2 by 2 by 1 inch pieces
• 6 -8 fresh mushrooms
• 1 (8 ounce) can water chestnuts
• 2 red onions, quartered
• 4 pieces bacon
• 1/2 cup sliced green onion
• 1 teaspoon minced garlic
• 1/4 cup soy sauce
• 3 tablespoons oil
• 1/2 cup beef broth
• 1 tablespoon wine vinegar
• 1/2 teaspoon crushed red pepper flakes

Recipe

• 1 trim beef of any excess fat. place in a shallow dish.
• 2 combine the marinade ingredients. pour over the meat, coating well. cover.
• 3 refrigerate for a few hours or overnight.
• 4 add mushrooms to marinade. simmer onion quarters in water until barely tender.
• 5 thread the meat, mushrooms, onions, water chestnuts and pieces of bacon on individual skewers.
• 6 broil about 4 inches from heat. turn and baste with marinade while cooking for 12 to 15 minutes until glazed.

Sizzling Prawns With Black Seal Rum

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

Ingredients

• Servings: 2
• 3 tablespoons peanut oil
• 1 bermuda onion, chopped
• 1 1/2 lbs large shrimp, peeled, tails on
• 1 small hot chili pepper, seeded minced
• 1 tablespoon orange juice concentrate
• 1 orange, zest of
• 1/4 cup gosling's black seal rum
• salt & freshly ground black pepper

Recipe

• 1 pre-heat the oven to 500 degrees.
• 2 in a heavy bottomed roasting pan heat the oil on the stove top.
• 3 sauté the onions briefly therein.
• 4 when it is sizzling add the minced hot pepper, then the juice concentrate, zest and black seal rum.
• 5 bring back to heat and toss in the shrimp, turning to coat.
• 6 put the roasting pan in the oven and roast shrimp about 8 minutes until pink. serve sizzling.

Sizzling Chicken Skewers

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

Ingredients

• Servings: 2
• 3 chicken breasts
• 1 cup chunky peanut butter
• 1/4 cup brown sugar
• 1 teaspoon salt (or less to taste)
• 1/2 teaspoon cayenne pepper
• 1 bunch green onion, sliced
• 2 red bell peppers, cubed
• 1/3 cup fresh cilantro
• 3/4 cup salsa
• 1/2 cup soy sauce (or less to taste)
• 1/4 cup fresh lemon juice
• 3 tablespoons fresh garlic, minced

Recipe

• 1 slice chicken lengthwise into strips. mix peanut butter, brown sugar, salt, cayenne, cilantro, salsa, soy sauce, lemon juice and garlic. adjust seasoning. marinate chicken for 4 hours.
• 2 when ready to grill, alternate chicken with green onion and bell pepper onto skewers (soak wooden skewers in water prior to grilling). grill until chicken is cooked through.

Slam Dunk Crab Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 8 ounces cream cheese (softened)
• 1/4 cup half-and-half
• 6 ounces crabmeat (drained, cartilage removed)
• 1/4 cup sliced green onion
• 1/4 cup chopped sweet pepper
• 1/8 teaspoon curry powder
• 1/4 teaspoon garlic powder

Recipe

• 1 mix cream cheese and ½ and ½ until smooth. stir in the rest of ingredients.
• 2 refrigerate until serving.

Sizzling Franks With Grilled Corn And Black Beans

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• pam grilling pam? grilling cooking spray
• 2 ears fresh corn, shucked
• 2 tablespoons wesson wesson® pure vegetable oil, divided
• 1 (12 ounce) package hebrew national beef hebrew nationalâ® beef franks
• 1/2 medium red onion, chopped (about 1/2 cup)
• 1/2 red bell pepper, chopped (about 1/2 cup)
• 1 (15 ounce) can black beans, drained, rinsed
• 1/2 cup chunky salsa
• chopped fresh cilantro (optional)

Recipe

• 1 spray cold grate of outdoor grill with grilling spray. prepare grill for medium heat. brush corn with 1 tablespoon of the oil. grill corn and franks 10 minutes, or until corn is tender and franks are hot.
• 2 heat remaining 1 tablespoon oil in medium saucepan over medium-high heat. add onion; cook and stir 3 minutes. stir in bell pepper; cook and stir 2 minutes. add beans and salsa. cover; simmer 5 minutes, or until heated through.
• 3 cut corn from cobs; discard cobs. stir corn into bean mixture. serve with grilled franks. top with cilantro, if desired.

Sizzling Sirloin With Southwest Vegetables

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 teaspoon olive oil
• 2 tablespoons soy sauce
• 2 tablespoons wine
• 1 -2 clove garlic, minced
• 1/8 teaspoon hot sauce
• 2 sirloin steaks
• 1/2 cup onion, chopped finely
• 1/4 cup green and red pepper, chopped or sliced into strips
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• 2 cloves garlic, minced

Recipe

• 1 prepare marinade in large tupperware bowl or large plastic, sealable bag.
• 2 place steaks in marinade and turn to cover.
• 3 place in fridge overnight, turning steaks occasionally.
• 4 spray a small frying pan with cooking spray.
• 5 saute onions, peppers, garlic, cumin, and oregano over medium heat for ten minutes.
• 6 while sauteing the veggies, heat heavy skillet (or electric skillet) to medium-high.
• 7 sear steaks for 5-7 mins per side (for medium rare steaks).
• 8 place spoonful of veggies on top of steak and serve.

Slaw Taco Skillet

Slang Jane

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 2 good size pickling cucumbers
• 1 large meaty tomato
• 1 small yellow onion
• cider vinegar
• 1 teaspoon sugar (or more)
• 1 teaspoon salt, to taste (or more)
• 1 pinch fresh ground pepper

Recipe

• 1 dice the cucumbers, tomato and onion into the same size pieces, and toss together in a medium bowl. pour in enough cider vinegar to cover the salad. season with sugar, salt and pepper. if the vinegar flavor is too strong for you, cut it with water, one tablespoon at a time. salt will help soften the vinegar taste, too.

Slaw Dressing (tangy)

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

Ingredients

• 1/2 cup oil (canola)
• 1/8 cup vinegar (rice wine)
• 1/8 cup red wine vinegar
• 2 tablespoons tabasco sauce (i use the jalapeno flavor)
• 1/2 teaspoon garlic (minced from a jar is great)
• 1/2 teaspoon mustard (stone ground, full strength)
• 1/2 teaspoon mustard (yellow)
• 1 1/2 teaspoons sugar
• salt
• pepper

Recipe

• 1 mix all ingredients except oil. i just add a small amout of salt and pepper at this point, you can always add more later if you feel it needs it. gradually whisk the oil in with the others until it appears to be completely incorporated (no oil sitting on the top of the dressing mix).
• 2 put your dry coleslaw mix (your favorite) in a bowl large enough to mix with the dressing. i like to use a bowl that has a sealable lid for marinating. add dressing a little at a time and toss with the dry coleslaw mix until completely used.
• 3 let marinate in the refrigerator at least an hour or overnight. enjoy. (cookiing time is the marinating time.).

Sleepytime Peanut (or Almond) Butter Oats

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

Ingredients

• 1/2 cup low-fat milk
• 1/2 tablespoon unsweetened cocoa powder
• 1/2 cup rolled oats (not instant, the 5-minute variety)
• 1/2 large banana, mashed
• 1 tablespoon peanut butter or 1 tablespoon almond butter
• 1 teaspoon honey

Recipe

• 1 in a small pot, whisk together milk and cocoa powder until smooth and place over medium heat.
• 2 when the milk begins to steam, add the oats and bring to a boil. reduce the heat to a simmer and cook for 5 minutes.
• 3 stir in the banana, peanut butter and honey and serve.

Slammin Fettucine Alfredo Sauce With Prosciutto Ham

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup butter (one full stick)
• 18 -24 ounces of fresh fettuccine pasta (refrigerator section of grocery store)
• 2 prosciutto ham, slices cubed imported (1/4 inch thick)
• 2 tablespoons cream cheese (i used 1/3 the fat and it was fine)
• 1 pint heavy cream
• 2 -3 cloves fresh garlic, chopped fine
• salt & freshly ground black pepper
• 2/3 cup fresh grated romano cheese, & parmesan cheese combined
• 1 -2 teaspoon nutmeg
• 1 -2 teaspoon lemon juice, as needed

Recipe

• 1 melt butter in sauce pan.
• 2 add 2-3 cloves of garlic to the butter.
• 3 sautee prosciutto in pan with no oil until browned.
• 4 add cream cheese whisk until chunks are melted.
• 5 add heavy cream.
• 6 whisk and blend.
• 7 add grated cheese.
• 8 whisk until melted.
• 9 add nutmeg.
• 10 if cheese is too thick add lemon juice to separate the cheese to blend with the cream.
• 11 add ham to sauce, let stand for 15 minutes, whisking every few minutes.
• 12 mix sauce over noodles in large bowl. serve hot.

Sled-dog Potatoes

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 12 medium potatoes (about 4 1/2 lbs.)
• 1 1/2 cups butter
• 2 (10 3/4 ounce) cans cream of chicken soup
• 2 cups cheddar cheese, grated
• 2/3 cup green onion, chopped
• 2 cups sour cream
• 1 cup corn flake crumbs

Recipe

• 1 boil potatoes in their skins till just tender and no more.
• 2 cool until not too warm to handle and remove skin by scraping off with paring knife.
• 3 slice thinly into a large casserole dish sprayed with cooking spray, (i use my lasagna dish, a 9x13 will not be big enough.)
• 4 in a saucepan mix together 1 cup butter, the 2 cans of soup, 1 1/2 cups grated cheese, green onions and sour cream.
• 5 stir over low heat till melted and combined.
• 6 pour over potatoes in dish.
• 7 sprinkle remaining cheese over this mess.
• 8 in small saucepan, melt 1/2 cup butter and add cornflake crumbs.
• 9 sprinkle, (spoon is more like it), over top of casserole.
• 10 bake 350 30-45 minutes till bubbly.
• 11 (this is a very forgiving recipe when you have guests such as our son who you can't count on to arrive at the set time -- it was in the oven for a little over an hour and still they worshipped me) (;.

Slawse

Total Time: 3 mins Preparation Time: 3 mins

Ingredients

• 1 1/4 cups mayonnaise
• 1/3 cup sugar
• 1/4 cup cider vinegar
• 1/4 teaspoon celery seed
• 1/2 teaspoon creole seasoning or 1/2 teaspoon seasoning salt
• 1/4 teaspoon black pepper
• salt, to taste

Recipe

• 1 combine.

Slaw Polonaise

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 5
• 1/2 cup low-fat plain yogurt
• 1/4 cup buttermilk
• 1 teaspoon sugar
• 2 tablespoons minced dill pickles
• 1 teaspoon poppy seed
• 1 teaspoon garlic powder
• 1 lb cabbage, shredded
• salt and pepper
• paprika

Recipe

• 1 prockess yogurt, buttermilk, sugar, pickle, poppy seeds and garlic in blender until smooth.
• 2 toss dressing with cabbage; season to taste with salt and pepper.
• 3 spoon into serving bowl and sprinkle with paprika.

Skor Toffee Almond Fudge Bars

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

Ingredients

• 2 cups semi-sweet chocolate chips
• 3/4 cup butter, cut into small pieces
• 5 ounces unsweetened chocolate, chopped
• 1/2 teaspoon vanilla
• 1 3/4 cups sugar
• 4 large eggs
• 3/4 cup flour
• 1 1/2 cups skor toffee pieces (use the skor bits sold in packages, not the bars, or can use english toffee bits)
• 2/3 cup whipping cream (unwhipped)
• 1 cup whole almond (toasted then coarsley chopped)

Recipe

• 1 set oven to 350 degrees (second-lowest position).
• 2 line a 9 x 9-inch metal pan with foil (leaving an overhang of foil) butter or spray the foil with a non stick cooking spray.
• 3 in a heavy-bottomed saucepan combine 1 cup chocolate chips, butter and 4 ounces unsweetened chocolate; stir over low heat until chocolates melt and the mixture is smooth; remove from heat and whisk in vanilla.
• 4 whisk in sugar then eggs and then flour.
• 5 add/mix in 1 cup toffee bits.
• 6 pour the batter into the pan.
• 7 bake bars for about 45 minutes, or until a toothpick or metal tester comes out with moist crumbs attached.
• 8 cool bars for 15 minutes (using a knife or metal spatula press down sides of edges to level top if needed).
• 9 in a small saucepan bring the whipping cream to a simmer; add in remaining 1 cup chocolate chips and 1 ounce unsweetened chocolate, whisk until smooth.
• 10 pour the topping over the bars in the pan.
• 11 sprinkle with chopped toasted almonds and about 1/2 cup skor toffee bits.
• 12 chill bars until cold (about 2 hours).
• 13 using the foil overhangs, lift the bars from the pan, fold down the foil sides, and cut into small squares.

Sleepover Bow-tie Pasta Salad

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 8
• 1 lb farfalle pasta, cooked according to directions and rinsed with cold water (bow-tie)
• 2 cups cherry tomatoes, cut in half or quarters
• 2 cups cubed mozzarella cheese
• 1/2 cup sliced salami
• 2 (6 1/2 ounce) jars marinated artichoke hearts, drained and cut into small pieces (katherine reserved 1 tablespoon marinade)
• 1/4 cup chopped fresh basil or 1/2 teaspoon dried basil
• 1/4 cup olive oil (minus 1 tablespoon)
• 3 tablespoons red wine vinegar
• 1 pinch salt
• 1 pinch pepper

Recipe

• 1 in large mixing bowl, combine tomatoes, mozzarella, salami, artichoke hearts, basil, 1 tablespoon marinade, olive oil, and vinegar.
• 2 add pasta to mixing bowl and gently mix ingredients together.
• 3 add salt and pepper.
• 4 serve immediately or chill.

Slammin' Stuffed Southwest Burgers #rsc

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

Ingredients

• 1 1/2-2 lbs ground lamb
• 1 egg, slightly beaten
• 1/2 cup breadcrumbs
• 1/2 cup spinach, coarsely chopped
• 4 tablespoons hidden valley® original ranch® dressing and seasoning mix
• 2 tablespoons shallots, chopped fine
• 2 teaspoons buffalo hot sauce
• 1/2 cup sourdough bread, day old, diced small
• 1/2 apple, peeled and diced small
• 1/2 tablespoon butter
• 1/4 cup vegetable stock
• 1 tablespoon sweet onion, finely chopped
• 1 tablespoon garlic, finely chopped
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon black pepper
• 1 avocado, coarsely mashed
• 1/2 tablespoon greek yogurt
• 1 teaspoon lemon juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• salt

Recipe

• 1 stuffing: literally add all of the ingredients to a medium bowl, except the butter and veg stock. mix well. pinch off small bits of butter and drop into the mix. add the vegetable stock and mix thoroughly. set aside at room temp so that the liquid is absorbed.
• 2 guac: mash the avocado, leaving small chunks. add the remaining ingredients and mix, be careful not to over mix. set aside at room temperature.
• 3 burgers: again, add all of the ingredients to a large bowl and mix well.
• 4 preheat oven to 350 degrees.
• 5 seperate the burger mix into 12 equal balls, and place on a long piece of waxed paper leaving 6" on all sides. place another long piece of waxed paper on top. using the palm of your hand, press the balls into 1/2" thick patties. remove the top sheet of waxed paper.
• 6 place one heaping tablespoon of the stuffing mixture in the centre of 6 patties and press down slightly. take care not to come too close to the edges as we will be placing another patty on top and sealing the edges.
• 7 place the remaining 6 patties on top of the stuffed patties. press the edges firmly to create a seal. you may have to pick them up individually in order to make sure all egdes are sealed properly.
• 8 in a large frying pan, heat the oil on medium high. add the patties carefully and sear each side until golden brown, about 4 mins per side. remove from pan and place directly onto the prepared baking sheet (sprayed with cooking spray or caoted with cooking oil). place in the over and bake for 15-20 minutes,until the center is no longer pink.
• 9 to serve, place a patty into each of the 6 cut rolls. eat as is or garnish with sweet onion, sliced dill pickles, sliced tomato or lettuce, or all of the above! and most of all, enjoy!

Slender French Toast

Total Time: 17 mins Preparation Time: 5 mins Cook Time: 12 mins

Ingredients

• Servings: 48
• 2 egg whites
• 2 tablespoons orange juice concentrate, thawed & undiluted
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon butter flavoring
• 1 dash ground cinnamon
• 1 dash ground nutmeg
• vegetable oil cooking spray
• 4 slices whole wheat bread
• 1 teaspoon powdered sugar, sifted

Recipe

• 1 combine egg , orange juice concentrate, flavorings & spices in shallow dish; beat well.
• 2 coat large skillet with cooking spray; place over mediume heat until hot.
• 3 dip bread, one slice at a time into egg mixture, coating well.
• 4 arrange in skillet, cook on mediume heat 4 minutes on each side or until browned.
• 5 sprinkle with powdered sugar.

Slemp

Total Time: 37 mins Preparation Time: 2 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 pinch saffron
• 8 cloves
• 1 stick cinnamon
• 1 mace blade
• 4 cups milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• water

Recipe

• 1 tie saffron, cloves, cinnamon and mace in a piece of cheesecloth.
• 2 place spice bundle and milk in a saucepan.
• 3 heat to just under the boiling point and simmer for 30 minutes.
• 4 add sugar.
• 5 dissolve the cornstarch in a little water and add to milk mixture.
• 6 stir and cook for 5 minutes more.
• 7 press the spice bundle between two spoons, remove and serve.

Sleepin' In Omelette

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

Ingredients

• Servings: 8
• 6 onion rolls
• 1 cup cheddar cheese, grated
• 3/4 cup butter
• 1 (8 ounce) package cream cheese
• 10 eggs
• 2 cups milk
• 1/2 teaspoon dry mustard
• 1 dash cayenne pepper
• 1/2 teaspoon salt
• 1 teaspoon chives, chopped

Recipe

• 1 generously butter 9 x 13 baking dish.
• 2 tear onion rolls into chunks. sprinkle with cheddar cheese, then tear cream cheese into small piece and place over the top.
• 3 cut 1 1/2 sticks butter into pats and place over the top.
• 4 mix remaining ingredients and pour over the top of the dish.
• 5 cover and refrigerate overnight.
• 6 the next morning, bake at 325 degrees, covered, for 45 minutes. then remove foil and continue baking at 350 for 10-15 minutes.

Slat Avocado Ve Pri Hada (citrus And Avocado Salad)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 ripe avocados, sliced into 1/2 inch slices
• 2 oranges, segmented reserving 1 tablespoon juice
• 1 pink grapefruit, segmented
• 3 ounces baby rocket
• 1 teaspoon finely grated orange zest
• 1 tablespoon orange juice
• 2 1/2 ounces extra virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon dijon mustard
• 1 teaspoon sugar
• salt and pepper
• 1 tablespoon chopped fresh mint

Recipe

• 1 place the avocado and citrus fruit in a serving bowl or platter and toss with the rocket leaves.
• 2 in a separate bowl, place the orange zest and juice, oil, vinegar, mustard and sugar. season with salt and pepper and whisk together.
• 3 pour over the salad, covering all the leaves and fruit. sprinkle with the chopped mint.

Slammin Salmon

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

Ingredients

• Servings: 2
• 2 salmon fillets, skin removed
• 1/2 cup asian sesame dressing, ken's
• 1/2 cup panko breadcrumbs
• 2 tablespoons roasted unsalted peanuts, chopped
• 2 tablespoons sweetened flaked coconut

Recipe

• 1 preheat oven to 400°.
• 2 place fish in plastic bag or glass dish with marinade. let sit in fridge for at least 1 hour.
• 3 mix panko, peanuts and coconut in a shallow dish.
• 4 dredge on side of the fillets in the panko mixture.
• 5 in an oven safe skillet, heat 1 tbsp olive oil on medium high heat.
• 6 place fish in skillet, panko side down, but be careful--it will splatter a bit.
• 7 leave the fish to sizzle away for 3 minutes. do not move it.
• 8 flip the fish over and place entire pan in the oven for 15 minutes.
• 9 enjoy.

Sleepy Twisted Sister’s G-n-g Breakfast Ramekin

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 4 ounces leftover potatoes (flavorful mashed or boiled & seasoned fried)
• 2 slices deli ham (thin-sliced luncheon type)
• 1 hard-boiled egg
• 2 tablespoons cheddar cheese (shredded)
• fresh chives (snipped for garnish)

Recipe

• 1 lightly butter 2 ramekins using a pastry brush.
• 2 put 2 ounces flavourful mashed potatoes or seasoned fried potatoes in the bottom of the ramekins. layer hard-boiled egg you’ve sliced w/your handy-dandy egg slicer over the potatoes, putting half the egg in ea ramekin. layer ea ramekin w/a ham slice. top ea ramekin w/1 tbsp grated cheddar cheese & garnish w/chopped fresh chives.
• 3 refrigerate till your dh is ready to g-n-g & train him to be ever so quiet as he nukes his breakfast & leaves for work!
• 4 note: i thot the fresh chive garnish was a really nice "extra effort" touch. :-).

Pumpkin Butterscotch Oatmeal Cookies

Ingredients

• Servings: 48
• 1 cup butter-flavored shortening (such as crisco®)
• 3/4 cup packed brown sugar
• 3/4 cup pumpkin puree
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 1/2 cups old-fashioned oats
• 1 cup butterscotch chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• beat shortening, brown sugar, pumpkin puree, and sugar together in a bowl until creamy; add eggs and vanilla extract and beat until smooth.
• whisk flour, baking soda, and cinnamon together in a bowl. gradually stir flour mixture into pumpkin mixture until dough is well-mixed; slowly stir in oats. stir butterscotch chips into dough until evenly distributed. drop dough by the spoonful 2 inches apart onto a baking sheet.
• bake in the preheated oven until light golden brown, 8 to 10 minutes.

Slammin' Smoked Salmon 'n Bacon B-fast Sandwich

Slap Me Silly Grilled Chicken

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1 whole chicken, cut into pieces
• 1 (12 ounce) can beer
• 1/4 cup olive oil
• 1/2 cup brown sugar
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 teaspoon chili powder
• 1 tablespoon liquid smoke
• 2 teaspoons season salt
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons paprika
• 1/8 teaspoon cayenne pepper

Recipe

• 1 combine all ingredients (except chicken) in a bowl.
• 2 pour or rub mixture over chicken.
• 3 allow to rest in a dish large enough to hold the chicken, covered, in refrigerator for at least 3 hours.
• 4 grill the chicken breast-side-down on the unheated side of the grill.
• 5 cook, covered, for about 30 minutes.
• 6 turn it breast-side-up and continue grilling until the skin in golden brown and the meat is cooked through, about 30 more minutes.
• 7 remove from grill and let stand, covered loosely with foil, for about 10 minutes before serving.

Easy Oven-fried Lamb Chops

Ingredients

• Servings: 4
• cooking spray
• 3 tablespoons soy sauce
• 1 medium egg
• 1 tablespoon water
• 1/2 teaspoon garlic powder
• 1 pinch ground ginger
• 1 cup bread crumbs
• 4 lamb chops

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil and spray with cooking spray.
• beat soy sauce, egg, water, garlic powder, and ginger together in a shallow bowl. spread bread crumbs into a separate shallow bowl. dip lamb chops in the egg mixture, allowing excess to drip back into the bowl. press lamb chops into the bread crumbs until evenly coated on both sides. place coated lamb chops on the prepared baking sheet.
• bake in the preheated oven until lamb is cooked through, 50 to 55 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).

Slice Of Sin

Total Time: 48 hrs 15 mins Preparation Time: 15 mins Cook Time: 48 hrs

Ingredients

• 8 ounces semisweet chocolate (use a good brand)
• 1/2 cup strong brewed coffee
• 1/2 lb butter
• 1 cup sugar
• 4 eggs, beaten
• 1 cup heavy cream

Recipe

• 1 preheat oven to 350°.
• 2 line a glass loaf pan w/foil; butter the foil.
• 3 in the top of a double boiler, melt the chocolate in the coffee.
• 4 add the butter& sugar, stirring until the butter is melted.
• 5 cool the mixture for 10 minutes.
• 6 beat in the eggs 1 at a time.
• 7 pour the mixture into the prepared loaf pan.
• 8 bake until a crust forms on top, approximately 35-45 minutes.
• 9 let cool slightly then set the loaf pan in enough cool water to come halfway up the pan.
• 10 make sure the water isn't cold, it could crack your pan.
• 11 i usually have it a little warmer than"luke warm" for a minute or so, then dump that water and use cool.
• 12 so far that has worked for me.
• 13 the dessert will rise& fall as it cools.
• 14 when cool, wrap the pan well in foil& refrigerate for at least 2 days or up to 2 weeks.
• 15 when ready to serve, beat the cream until stiff (can flavor with 2-3 tsp brandy, but i just used vanilla& a little sugar).
• 16 unmold the loaf& slice.
• 17 garnish w/cream.

Slap Ya Mamma Meatloaf

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

Ingredients

• Servings: 8
• 3 -4 lbs ground beef
• 1/2 large onion, chopped
• 1 large bell pepper, chopped
• 8 1/4 ounces evaporated milk
• 2 eggs, beaten
• 6 ounces saltine crackers (1 1/2 sleeves)
• 1 (10 ounce) bottle a.1. original sauce
• 1 (15 ounce) can tomato sauce
• 0.5 (24 ounce) bottle ketchup (half of bottle)
• 1/3 cup dark corn syrup
• 1/2 cup ketchup
• 1/4 cup brown sugar

Recipe

• 1 place meat in a large bowl. add the chopped onion and bell pepper. pour in the whole bottle of a-1 steak sauce, 1/2 bottle of ketchup, the can of tomato sauce.
• 2 beat 2 eggs in a cereal bowl and add enough of the milk to fill to top of the bowl. add to the meat mixture and mix with hands until mixed together good.
• 3 add enough of the cracker to make the mixture hold together.
• 4 this will make 2 regular size loaves or 1 large loaf.
• 5 bake at 350-375°f for 1 1/2 hours or until done.
• 6 drain some of the juice off, but not to much or the meat loaf will dry out.
• 7 mix the glaze. bake uncovered until the coating is cooked.