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Apricot Sour Chicken

Chicken skinned and cut
into serving pcs. 4 to a breast
8 oz. Russian dressing
8 oz. Apricot jam
1/4 C. water
1 Pkg. Lipton onion soup
1 can chunk pineapple
1 sliced green pepper

Spray pan with Pam, then place
chicken on bottom of pan.
Combine dressing, jam and onion soup,
use the water to clean the jars out.
Pour over chicken.

Cover with foil and cook
1 hour at 350 degrees.

Put drained pineapple and
green pepper in with chicken,
cover and cook another 30 min.

Uncover and cook 30 to 40 min.
Serve with Rice.
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Baked Bass With Romano Cheese

Prep Time: 10 minutes
Cook Time: 12 minutes
Makes: 4 Servings

1 cup bread crumbs
1 tablespoon garlic powder
1/2 cup grated Romano
1/2 cup chopped fresh parsley leaves
4 (8-ounce) trout fillets
1/3 cup fresh lemon juice
1/4 cup olive oil

Preheat the oven to 425 degrees F.

Combine the bread crumbs, garlic powder, cheese,
and parsley in a medium non-reactive bowl.
Rub each fillet with lemon juice, and then dredge
each fillet in the crumb mixture to evenly coat.

Place fillets on a baking pan lined
with waxed or parchment paper.
Drizzle olive oil over the fillets.

Bake in the oven for 10 to 15 minutes
or until fish fillets are cooked through.
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Baked Country Ham

This glazed ham is a delicious and easy way to feed a crowd.
It also provides endless possibilities for leftovers!

(Makes: 16 Servings)

1 8 pound Whole Boneless Ham
approximately 15 whole cloves
1/4 cup Dijon mustard
1/2 cup brown sugar
2 cups apple juice
1 cup Port
1 cup pitted whole dates
1 cup dried figs
1 cup dried prunes

Peel the skin from the ham and
trim the fat to a one inch layer.
Using a sharp knife, score the
fat in a diamond pattern.
Insert a whole clove into the
center of each diamond.

Place the ham in a large roasting
pan lined with aluminum foil.
Spread the mustard evenly over
the top and sides of the ham.
Sprinkle the brown sugar over
the top and sides of the ham.
Pour the apple juice into
the bottom of the pan.

Roast the ham at 350 F for 1 hour.

Meanwhile, in a small bowl combine
the port, dates, figs and prunes.
Add this mixture to the pan after
the ham has baked for 1 hour.
Roast for 30 minutes more.

Remove the ham from the pan and
place on a large serving platter.
Skim the fat off the top of the pan juices.

Serve the ham with the poached
fruit and the pan juices.
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Baked Eggs & Mushrooms In Ham Crisps

This makes a fabulous breakfast dish for guests.
It is simple, different and everyone will love it.

Prep Time: 25 minutes
Cook Time: 25 minutes
Makes: 6 Servings

3/4 crimini pound mushrooms,
finely chopped
1/4 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons crème fraîche
or sour cream 1 tablespoon finely chopped
fresh tarragon leaves 12 slices Black Forest or
Virginia ham (without holes; 10 ounces)
12 large eggs

For Garnish: fresh tarragon leaves

Accompaniment: buttered brioche or challah toast

Special Equipment: a muffin tin with 12 (1/2-cup) muffin cups

Preheat oven to 400 degrees F.

Prepare Mushrooms:
Cook mushrooms and shallot in butter
with salt and pepper in a large heavy skillet
over moderately high heat, stirring, until
mushrooms are tender and liquid they
give off is evaporated, about 10 minutes.
Remove from heat and stir in
crème fraîche and tarragon.

Fit 1 slice of ham into each of
12 lightly oiled muffin cups
(ends will stick up and
hang over edges of cups).
Divide mushrooms among cups
and crack 1 egg into each.

Bake in middle of oven until
whites are cooked but yolks are
still runny, about 15 minutes.

Season eggs with salt and pepper and remove
(with ham) from muffin cups carefully,
using 2 spoons or small spatulas. Serve.
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Baked Fish Dugler-ini & Angel Hair Pasta

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 Servings

2 tablespoons extra-virgin olive oil,
1 small onion, finely chopped,
about 1/3 cup
2 cloves garlic, chopped
1/2 cup dry white wine
1 (15-ounce) can stewed tomatoes
3 tablespoons chopped
flat-leaf parsley
2 pounds cod or haddock,
rinsed and dried
Salt and pepper
2 tablespoons butter
1/2 pound angel hair,
cooked just shy of al dente,
about 4 or 5 minutes

Preheat oven to 375 degrees F.

To a small skillet preheated over medium heat,
add extra-virgin olive oil, onion and garlic.
Cook onions 5 minutes, until translucent.

Add wine to the pan and reduce for 30 seconds.
Add tomatoes and break up the sliced stewed
tomatoes with a wooden spoon as they heat through.
When the sauce comes to a boil (2 or 3 minutes)
remove it from the heat and stir in the parsley.
Season the fish with salt and pepper.
Pour a few spoonfuls of sauce into
the bottom of a shallow baking dish.
Add fish to the dish in a single layer.
Add remaining sauce and bake
15 to 17 minutes until fish
is firm and opaque.

Remove fish to serving plate or dinner plates.
Spoon a few bits of tomato and sauce over the fish.

To the remaining sauce in the baking dish add
2 tablespoons butter cut into small pieces.
Add hot pasta to butter and sauce
and turn pasta in dish to coat evenly
and to allow pasta to absorb juices.
Pile pasta alongside fish and serve.

If you are entertaining, try bundling
portions of pasta around a large,
2-pronged meat fork, by twisting the fork
in the pasta allowing it to curl up the fork.
Shimmy the twisted pasta off the fork
onto a plate you will create pasta "nests.
"This simple "twist" adds a lot
to the plate presentation.
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Baked French Toast Casserole With Maple Syrup

This quick and easy casserole is
the ultimate sweet indulgence.
It is yummy and very decedent
and is great for a breakfast,
brunch, dessert or potluck.

Prep Time: 20 minutes
Cook Time: 40 minutes
Makes: 6 to 8 Servings

1 loaf French bread
(13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, (Recipe Follows)
Maple syrup

Slice French bread into
20 slices, 1-inch each.
(Use any extra bread for
garlic toast or bread crumbs).

Arrange slices in a generously
buttered 9 by 13-inch flat
baking dish in 2 rows,
overlapping the slices.

In a large bowl, combine the eggs,
half-and-half, milk, sugar, vanilla,
cinnamon, nutmeg and salt and beat
with a rotary beater or whisk until
blended but not too bubbly.

Pour mixture over the bread slices,
making sure all are covered evenly
with the milk-egg mixture.
Spoon some of the mixture
in between the slices.
Cover with foil and
refrigerate overnight.

The next day, preheat
oven to 350 degrees F.

Spread "praline topping" evenly over
the bread and bake for 40 minutes,
until puffed and lightly golden.
Serve with maple syrup.

Praline Topping Ingredients:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a
medium bowl and blend well.
Makes enough for Baked
French Toast Casserole.
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Baked Macaroni

400 g. macraroni
50 g.tomato paste
2 hard boil eggs
50 g. grated cheese
600 ml beef stock
200 g. minced beef
100 g. onions
3 eggs
salt and pepper
olive oil

Peel and chop onions
and fry till golden color.

Add meat and continue
cooking until brown.

Add tomato paste and stock
and cook for further 20 mins.

Meanwhile boil the macaroni
in plenty of salted water.
When ready drain off the
water and add meat sauce,
cheese, chopped hard boiled eggs
and seasoning to the macaroni.
Blend everything together.

Prepare a greased pie dish,
put the macaroni in the dish
and bake for 30-40 minutes
in a medium hot oven.

Serve hot or cold.
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Baked Orzo Shrimp

This dish is absolutely excellent!
The white wine is a wonderful
addition and the baking at the
end makes this dish taste so juicy.
You can also change the orzo to
pastas of your choosing
eg: big bow-tie pasta
which is fabulous.
Definately a great meal which will
always impress your guests.

Prep Time: 20 minutes
Cook Time: 45 minutes
Makes: 6 Servings

1 medium onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon dried oregano, crumbled
1/4 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
1/2 cup dry white wine
1 (28 to 32-ounce) can crushed tomatoes
1 teaspoon salt
1 1/2 pounds large shrimp
(about 36), shelled and deveined
1 pound orzo (rice-shaped pasta)
1/2 cup Kalamata or other
brine-cured black olives,
pitted and chopped
1 pound feta, patted dry
and crumbled (3 cups)

Preheat oven to 425 degrees F.

Cook onion, garlic, oregano, and red
pepper flakes in 1 tablespoon oil in a
4-quart heavy pot over moderately
high heat, stirring, until onion is
softened, about 3 minutes.

Add wine and boil until reduced
by 1/2, about 3 minutes.

Stir in tomatoes and salt, then
reduce heat, and simmer briskly,
stirring frequently, until slightly
thickened, about 8 minutes.

Stir shrimp into sauce and simmer,
stirring occasionally, until shrimp are
just cooked through, about 3 minutes.

While sauce and shrimp are cooking,
cook orzo in a 6-quart pot of
boiling salted water until al dente.
Reserve 1/2 cup cooking water,
then drain orzo in a sieve.

Return orzo to pot and toss
with remaining tablespoon oil.
Stir in sauce with shrimp and
reserved cooking water,
then add olives and
salt and pepper, to taste.

Spoon 1/2 of pasta into an oiled
13 by 9 by 2-inch glass baking dish,
then sprinkle with 1/2 of feta.
Top with remaining pasta and feta,
then bake in middle of oven, uncovered,
until cheese is slightly melted and pasta
is heated through, 10 to 15 minutes.
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Baked Pizza Spaghetti

This is an easy recipe and
when you've cooked it once,
you can change it up to
personalize it to your favorites.

Prep Time: 20 minutes
Cook Time: 40 minutes
Makes: 6 to 8 Servings

2 small onions, chopped
1 small green bell pepper, chopped
2/3 pound sliced button mushrooms
2 tablespoons olive oil
6 to 8 cloves garlic, chopped or minced
3 tablespoons steak sauce
2 pounds ground beef
3 tablespoons oregano
Freshly ground black pepper
1 teaspoon salt
1 (14 ounce) can tomato sauce
1 (2 1/2 ounce) can tomato paste
2 (14 ounce) cans diced tomatoes
(Italian style preferred, not required)
2/3 cup Burgundy wine
1 pinch sugar
1 pound package spaghetti, cooked to al dente
1 pound sharp cheddar, sliced thickly
1 pound mozzarella, thickly sliced
1/2 cup freshly grated Parmesan
1 large stick pepperoni,
cut into 1/4-inch slices

Sauté onions, bell peppers and
mushrooms in olive oil until tender.
Add garlic about halfway through sauté.
Work the steak sauce through the raw ground beef.
Remove vegetables from pan and set aside.

Add ground beef to the pan and brown
beef with 1/2 tablespoon of oregano,
black pepper, and 1/2-teaspoon salt.
Drain the fat from the pan.

Add the vegetables back
to the pan with the beef.
Add tomato sauce, tomato paste
and 1 1/2 cans diced tomatoes.
(These may or may not be needed,
the recipe is somewhat imprecise).

Gradually add the remaining oregano
and the wine, stirring occasionally.
Simmer for 25 minutes.
Add pinch of sugar.
Add cooked spaghetti noodles
and mix thoroughly.

Pour 1/2 of the spaghetti mixture
into a greased baking pan.
Top with sliced cheddar cheese.
Add remaining spaghetti mixture and
top with mozzarella and Parmesan.

If the pepperoni is low fat, it can be
added on top of the cheese at this time.
If not, it should be cooked in the microwave
for 2 minutes, on a paper towel,
until the grease runs out, then added
5 minutes before the spaghetti
is ready to come out of the oven.

Bake 20 minutes at 375 degrees F.
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Baked Spaghetti

Prep Time: 30 minutes
Cook Time: 1 hour 55 minutes
Makes: 10 Servings

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning,
(Recipe Follows)
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack

Preheat the oven to 350 degrees F.

In a stockpot, combine the
tomatoes, tomato sauce, water,
onions, peppers, garlic, parsley,
seasoning mixtures,
sugar, and bay leaves.

Bring to a boil over high heat,
and then reduce the heat and
let simmer, covered, for 1 hour.

Crumble the ground beef in a large skillet.
Cook over medium-high heat until fully
cooked, with no pink color remaining.
Drain the fat from the meat, and then
add the ground beef to the stockpot.
Simmer for 20 more minutes.

Cook the pasta according to
the package directions.
Cover the bottom of a 13 by
9 by 2-inch pan with sauce.

Add a layer of pasta and then
a little less than 1/2 of each cheese;
repeat the layers, ending with the sauce.
Bake in the oven for 30 minutes.

Top the casserole with the remaining cheese,
return it to the oven, and continue to
cook until the cheese is melted and
bubbly, about 5 more minutes.
Cut into squares before serving.

House Seasoning:

(Makes: 1 1/2 Cups)


1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in
an airtight container for up to 6 months.
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Beef & Barley Cabbage Rolls

Prep Time: 15 minutes
Cook Time: 40 minutes
Makes: 6 Servings,
2 Rolls Per Serving

2 cups boiling water
1 teaspoon salt
1/2 cup uncooked barley
12 large, whole, outside cabbage leaves
1 pound ground beef
1 can evaporated milk
1/2 cup shredded carrot
2 tablespoons chopped fresh parsley
1 egg, slightly beaten
1/4 teaspoon celery seed
3 tablespoons finely chopped onion
1/4 teaspoon oregano
1 1/2 tablespoons ketchup
1/4 teaspoon pepper
3 tablespoons butter, melted
1 teaspoon lemon juice

In a medium stockpot,
bring water and salt to a boil.
Add barley and cook until tender,
approximately 45 minutes, depending
on type of barley used (refer to package).
Drain and set aside.

In another stockpot, blanch cabbage
leaves in boiling water for 1 minute.

In a bowl, combine barley,
meat, 1/2 cup evaporated milk,
carrots, parsley, egg and seasonings.
Mix thoroughly and divide
into 12 even portions.

Place each portion on stem end of
a cabbage leaf and roll up tightly.
Fasten with a toothpick.
Place rolls in a greased baking
dish (13 by 9 by 2 inches).

Pour remaining milk over the rolls and
bake in a preheated 350 degree oven
for 30 minutes or until cooked through,
turn rolls over once to help them cook evenly.

Heat butter and lemon juice.
Pour over rolls and sprinkle
with paprika then serve.

That lamb can be used instead of beef,
in which case substitute tarragon for oregano.
White or brown rice can be substituted for barley.
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Beef Brisket In Beer

1 (4 lb) beef brisket
1/2 tsp pepper
1 cup sliced onion, separated into rings
1/2 cup chili sauce
3 tbsp brown sugar
2 cloves garlic, crushed
1 (12 oz) bottle beer
2-1/2 tbsp all purpose flour
1/2 cup plus 2 tbsp water
Black pepper (optional)
Halved tomato slices (optional)
Fresh parsley sprigs (optional)

Trim fat from brisket.
Place in a 13x9x2 inch baking dish.
Sprinkle top of brisket with pepper; arrange onion rings.
Combine chili sauce, brown sugar, garlic and beer; pour over brisket.
Cover and bake 3 hours.
Uncover and bake additional 20 minutes 'til tender.
Place brisket on serving platter, reserve cooking liquid.
Set brisket aside; keeping warm.
Make gravy; see frame below.

Gravy For Brisket:
1. Pour 1-1/2 cups cooking liquid into small saucepan.
2. Place flour in a small bowl.
3. Gradually add water, blending with a wire whisk.
4. Add to cooking liquid.
5. Bring to a boil, cooking 2 min or until
gravy is thickened; stirring constantly.
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Beefy Rice Casserole

(Makes: 6 - 8 Servings)

1 1/2 lbs. ground beef
1/2 c chopped onion
1 1/2 cups uncooked long grain rice
1 can cream of mushroom soup
1 can cream of celery soup
2 soup cans water

Brown ground beef and onion; drain off fat. Put in greased 2 quart casserole. Add rice. Combine soups in mixing bowl; gradually stir in water until blended and smooth. Pour over rice. Bake at 350 degrees for 1 hour and 15 minutes or until liquid has been absorbed and rice is tender.

This can be frozen ahead of time or after it is baked and then rewarmed.
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Beef Short Ribs

Prep Time: 10 minutes
Cook Time: 2 hours 10 minutes
Makes: 4 Servings

3 to 4 pounds beef short ribs
1 medium onion, sliced
1 medium carrot, peeled and chopped
2 celery stalks, chopped
2 cloves garlic, roughly chopped
1 (15-ounce) can tomato paste
1 bay leaf
1/2 teaspoon dried thyme
1 tablespoon oil
Salt and black pepper
Beef broth, enough to cover the ribs

In a large Dutch oven heat the oil and brown the ribs on all sides. Add the carrots, celery, onion, and garlic. Continue to cook for about 2 to 3 minutes. Add the tomato paste and cook stirring slowly for 3 more minutes.

you can dust the short ribs at this time with flour to help thicken the sauce. Add the rest of the ingredients and cover. Cook for about 2 hours on low heat (simmer) or until the meat begins to pull from the bone. When done remove from the pan and strain the liquid.

You can now thicken the sauce or leave as is and season with salt and pepper.

Serve with truffle mashed potatoes and haricots verts. Truffle mashed potatoes are standard mashed potatoes with chopped black truffles and a little truffle oil added to them.
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Blue Ribbon Chili

(Makes: 6 to 8 Servings)

1 tablespoons vegetable oil
2 medium onions, chopped
3 cloves garlic, minced
2 pounds beef round, coarsely
ground or cut into inch cubes
1 can (28 ounces) crushed tomatoes
with puree
1 can (7 ounces) Mexican-style tomato sauce
2 cups water
1 cup Zinfandel
2 tablespoons mild ground red chile
1teaspoon ground cumin
teaspoon dried oregano
6 cups drained cooked pinto beans
chopped cilantro for garnish

Heat 1 tablespoon of oil in a wide frying pan over medium heat. Add onions, cover and cook, stirring, once or twice, for 5 minutes. Add garlic and cook one more minute. Place onions in an 8-quart pot.

Heat the remaining tablespoon of oil in pan. Add meat, cook over high heat, stirring frequently, for 3 minutes. Pour meat and juices into pot. Add crushed tomatoes, tomato sauce, water, wine, ground chili, cumin and oregano. Bring to boil, reduce heat, cover, and simmer until meat is tender, about 1 hours.

Add beans; simmer 30 minutes or until chili is as thick as you like, stirring frequently to prevent sticking. Season to taste with salt. Ladle into bowls and sprinkle with cilantro.
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Boiled Crabs Bathed In Garlic Butter

This recipe goes great with a crusty bread, fresh salad and cold beer or wine and makes for a great evening with family and friends!

Prep Time: 15 minutes
Cook Time: 12 minutes
Makes: 6 Servings

6 blue crabs
2 tablespoons Old Bay seasoning, or to taste
1 cup butter
1/2 cup chopped fresh garlic
1 cup chopped parsley leaves

In a large pot with a basket, boil the crabs in boiling water, making sure the water covers the crabs. Add the Old Bay seasoning and salt. Cook the crabs until they are red, approximately 10 minutes, and then let crabs cool to the touch.

Crack crabs and remove the lungs, leaving the roe in and claws attached. Crack the crab in 2 sections down the middle. In a deep skillet, melt the butter and add the garlic and parsley. Place the crabs in the butter mixture and then on a platter. Pour remaining butter from skillet onto the crabs before serving.
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Boston Butt Roast

This is melt-in-your mouth pork and so easy to make.
It also goes great on a bun with some BBQ sauce.

Prep Time: 20 minutes
Cook Time: 3 hours
Makes: 6 to 8 Servings

1 (5-pound) pork butt roast
4 tablespoons House Seasoning, recipe follows
2 tablespoons seasoned salt
4 tablespoons liquid smoke, found in grocery store
1 medium onion, sliced
1 cup water
3 bay leaves
Barbeque sauce of choice, for serving

Preheat oven to 350 degrees F.

Sprinkle 1 side of the roast with 2 tablespoons of the House Seasoning, making sure to rub well. Flip the roast over and rub the remaining 2 tablespoons of House Seasoning. Repeat the process with the seasoned salt and liquid smoke. Place the roast in a large roasting pan. Add the onion, water and bay leaves to the roast. Place in the oven and cook for 2 1/2 to 3 hours, or until thermometer reads 170 degrees F. Let meat cool for a few minutes and then slice.

Serve with your favorite barbeque sauce.

House Seasoning:


1 cup salt
1/4 cup black pepper
1/4 cup garlic powder Preparation:

Mix ingredients together and store in an airtight container for up to 6 months.

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Braised Pot Roast With Vegetables

(Makes: 8 Servings)

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 cup canned crushed tomatoes
1 cup water
2 red onions, halved
2 garlic cloves, chopped
8 carrots, sliced
2 celery stalks, sliced
1 cup button mushrooms, stems removed
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves

Season all sides of the beef with a fair amount of salt and pepper.
In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat.

Brown the meat on all sides, taking the time to get a nice crust on the outside.
Pour in the tomatoes and the water.

Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil.

Cover the pot and reduce the heat to low.
Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.
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Braised Short Ribs 1

Prep Time: 30 minutes
Cook Time: 5 hours
Makes: 6 to 8 Servings

6 pounds beef short ribs, cut into 1-rib pieces
Salt and freshly ground black pepper
1 tablespoon olive oil
3 medium onions, chopped
4 large garlic cloves, minced
1 1/2 cups dry red wine
1 (28 to 32-ounce) can whole tomatoes
including liquid coarsely pureed in a blender
1 1/2 cups beef broth
2 tablespoons Worcestershire sauce
6 (3 by 1-inch) strips fresh orange zest removed with a vegetable peeler
2 teaspoons chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled
10 ounces pearl onions (about 2 cups),
blanched in boiling water 2 minutes and peeled
1 (1-pound) bag peeled baby carrots
Finely chopped fresh parsley leaves, for garnish

Pat short ribs dry and season with salt and pepper. In a heavy 6-quart kettle, heat oil over moderately high heat, until hot but not smoking, and brown ribs in batches, transferring with tongs to a large bowl.

Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt and bring to a boil. Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.

Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid, and simmer, covered, 3 1/2 to 4 hours, or until meat is tender. Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl. Reduce braising liquid, if necessary. Return meat and vegetables to kettle and cook over low heat, stirring occasionally, until heated through.

Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce. Serve stew sprinkled with parsley.

Wine Suggestion:
Californian Syrah - Edmunds St.John, California

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Braised Short Ribs 2

These flavourful ribs will melt in your mouth.

Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes
Makes: 6 Servings

1 bottle Cabernet Sauvignon
2 tablespoons vegetable oil
6 short ribs, trimmed
1 teaspoon black peppercorns, crushed
Matzoh meal, for dredging
10 cloves garlic, peeled
8 large shallots, peeled,
trimmed, rinsed, split, and dried
2 medium carrots, peeled, trimmed,
and cut into 1-inch lengths
2 stalks celery, peeled, trimmed,
and cut into 1-inch lengths
1 medium leek, white and light green
parts only, coarsely chopped
6 sprigs Italian parsley
2 sprigs thyme
2 bay leaves
2 tablespoons tomato paste
2 quarts unsalted beef stock or chicken stock
Freshly ground white pepper

Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by 1/2. Remove from the heat. Center a rack in the oven and preheat the oven to 350 degrees F.

Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of matzoh meal and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.

Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.

Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.

Carefully transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to approximately 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.

Pour the sauce over the meat. Serve with vegetables of your choice.
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Braised Spare Ribs

Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Makes: 6 Servings

1 cup flour
Salt and freshly ground black pepper
4 ounces peanut oil
3 pounds spare ribs, cut into bones
1 onion, chopped
2 cloves garlic, minced
1 tablespoon cayenne
1 tablespoon ground coriander
1 tablespoon ground cumin
2 ounces tomato puree
2 ounces red wine vinegar
2 cups beef stock
1 quart veal stock

Preheat oven to 375 degrees F.

Season flour with salt and pepper and dust ribs with it.
Knock off any remaining flour and heat up oil.
Brown ribs in oil and set aside.

Saute, over low heat, the onions and garlic until translucent.
Add spices and stir. Add the puree, red wine vinegar, and beef stock and bring to a simmer.

Place ribs in braising pan and cover with the seasoned beef stock and veal stock.

Cover with foil. Place in the oven for 2 1/2 hours or until ribs are tender.
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Brined Roast Turkey With Pan Gravy

Prep Time: 1 hour
Cook Time: 3 hours 15 minutes
Makes: 8 Servings

Brine Ingredients:
1 gallon water
1/2 ounce ground cloves
1/2 ounce ground ginger
4 ounces cracked black peppercorns
12 bay leaves
1 pound kosher salt
24 ounces honey
24 ounces maple syrup

1 (10-pound) whole fresh turkey, giblets
and neck removed and reserved for stock
1 stick butter, room temperature
2 teaspoons chopped garlic
1 teaspoon chopped fresh rosemary leaves
2 teaspoons chopped fresh sage leaves
2 apples, quartered and cored
1 onion, peeled and quartered
2 rosemary sprigs
3 sprigs sage
Olive oil, for drizzling

1 cup cubed carrots
1 cup cubed celery
1 cup cubed onions
1/2 cup white wine
1/2 cup Madeira wine
4 cups turkey stock, recipe follows
1 sprig thyme
2 sprigs parsley
Beurre manie (2 ounces butter mixed with 2 ounces flour until it forms a soft dough)
Salt and pepper

In a large stockpot, bring the water, cloves, ginger, black peppercorn, bay leaves and salt to a boil. Lower to a simmer and stir in the honey and maple syrup until well blended. Turn off heat and allow to cool to room temperature.

Rinse the turkey inside and out with cold tap water. Reserve the neck and specialty meats for pan gravy. Set the turkey in the brine, making sure that the turkey is fully immersed in the brine. Place a weight on top of the turkey to make sure it is always covered with brine. Marinate for at least 4 hours to overnight, depending on the weight of the turkey, in the refrigerator.

Preheat oven to 325 degrees F.

In a shallow roasting pan, place the carrots, celery and onions. Remove turkey from brine.

Mix together the butter, garlic, chopped rosemary, and sage to make a compound butter. Using your hands, loosen to the skin from the breast by gently inserting your fingers between the skin and the flesh. Rub the compound butter underneath the skin. Insert the apples, onions, and whole rosemary and sage into the cavity of the turkey.

Place the turkey over the vegetables, breast-side up, in the roasting pan. Tuck the wings back and under the turkey. Using kitchen twine, tie the legs together. This will make a compact shape and will create a great presentation. Drizzle the turkey with olive oil and rub it into the skin. Roast the turkey to at least 165 degrees F in the breast, about 2 1/2 hours. If the skin gets too dark during roasting, tent with foil.

Transfer turkey to a platter and allow to cool. Meanwhile, prepare the pan gravy.

Tilt the pan and skim as much fat as possible off the juice with a spoon. Set the pan on 2 burners set on medium heat. Deglaze roasting pan with white wine and Madeira. Scrape the bottom of the pan to loosen any brown bits. Reduce until only a quarter remains. Add the turkey stock, thyme and parsley. Bring to a boil and strain into a saucepan. Bring back to a boil, skim and lower to a simmer. Whisk in the beurre manie until well incorporated and continue to cook until gravy has thickened. Season, to taste, with salt and pepper.

Turkey Stock:
Giblets and neck from 1 turkey
2 tablespoons olive oil
1/2 cup port wine
1 cup roughly chopped onions
1/2 cup roughly chopped carrots
1/2 cup roughly chopped celery
2 sprigs rosemary
5 peppercorns
Water, to cover

Heat a saucepan over high heat. When the pan is hot, add the olive oil and heat. Add the neck and giblets and cook until browned all over, about 7 minutes. Remove the pan from the heat and deglaze with the port. Return the pan to the heat and cook until the port is almost completely evaporated, about 10 minutes.

Add the carrots, onions, celery, rosemary and peppercorns. Cover with cold water by 4-inches. Bring to a boil. Reduce heat to a simmer, and simmer for 2 hours, adding a little more water, if necessary. Skim any scum that rises to the surface of the stock and discard.

Strain the stock. Use immediately, or cool and refrigerate for up to 4 days.

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Burger Patties

These Burgers are not intended to be placed on a grill,
they are best served over rice or mashed potatoes and a nice green salad.

(Makes: 8 Servings)

1 pound ground beef
1/2 cup uncooked rolled oats
2/3 cup evaporated milk
2 tablespoons minced onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
4 teaspoons Worcestershire sauce
2 tablespoons vinegar
4 teaspoons granulated sugar
2/3 cup ketchup
1/4 cup chopped onion
3 tablespoons vegetable oil

1. In a medium bowl, mix the ground beef, oats, milk, 2 tablespoons minced onion, salt, and pepper.
Let stand for a few minutes until milk is absorbed, and shape into 8 patties.

2. In a small bowl, thoroughly mix the Worcestershire sauce, vinegar, sugar, ketchup, and 1/4 cup chopped onion; set aside.

3. Heat the oil in a medium skillet over medium heat, and fry the patties until brown on both sides.
Pour the sauce in with the patties, and reduce heat.
Continue cooking about 15 minutes.
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Buttermilk Fried Chicken

For an alternative cut the chicken breasts into strips and prepare as normal.

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 4 Servings

2 pounds chicken breasts
3 cups buttermilk
Sea salt and freshly ground black pepper
4 eggs, beaten
3 cups all-purpose flour
4 cups vegetable shortening, for frying

With a cleaver or heavy knife, split the chicken breasts, then cut each breast 1/2 in 1/2 again.

Place the chicken breast in a shallow container and pour the buttermilk over them. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight, if possible.

Preheat the oven to 375 degrees F.

Remove the chicken from the buttermilk and season both sides with salt and pepper.

Place the beaten eggs and flour in separate shallow bowls. Dredge the chicken pieces first in the flour, then the egg, and then the flour again.

In a 12-inch saute pan with deep sides, melt enough shortening so that it is 2 inches deep and heat the pan until the oil begins to smoke.

Fry the chicken for 2 minutes on each side, until golden brown. Transfer to a baking sheet and bake the chicken for 15 minutes, or until cooked through.

Serve warm immediately, or store in the refrigerator for the next day.

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Calamari With Cream Sauce & Penne

The Pasta:

The Sauce:
1 1/2 lbs. of squid bodies, stripped, cleaned, and cut from tentacles into rings
Lemon juice
White wine
A few saffron threads
Flour (for the roux)
Salt & Pepper

Melt the butter in a medium-sized pan that has a lid over med-high heat. Add as much garlic as you like (I used about 2 cloves, chopped). Add squid. Saute for a little while as the squid turns flesh pink into white. Add a few squeezes of lemon juice and enough white wine to cover half of a squid ring (don't drown them). Add about 5 parsley leaves and the saffron. Cover and steam. Taste a squid after about 8 minutes. If it's slightly chewy, they're done. Using a slotted spoon, remove the squid and leave the juices.

Turn down the heat to medium, and add a few more tablespoons of butter. Melt it, then add in the flour, whisking as you add the flour. When flour is dissolved, add the cream and continue to whip. Add cream and whip until you get a nice creamy yellow colored sauce.

penne, squid, sauce, parsley to garnish.
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Catfish Gumbo

This gumbo is a little different from other gumbos, but is excellent.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Makes: 4 to 6 Servings

1/4 teaspoon freshly ground black pepper
1 teaspoon garlic salt
1 teaspoon Cajun seasoning
1 bay leaf
2 tablespoons vegetable oil
1/3 cup diced onions
1/3 cup diced celery
1/2 green pepper, diced
1 1/2 tablespoons all-purpose flour
1 (10.5-ounce) can chicken broth
1 (14.5-ounce) can diced tomatoes
3 ounces tomato paste
1 small (5-ounce) package frozen cut okra
Splash hot sauce
3/4 pound to 1 pound catfish, cut into chunks
Rice, cooked and drained, for serving

In a small bowl, combine the pepper, garlic salt, Cajun seasoning, and bay leaf and mix well; set aside. In a large pot, heat the vegetable oil over high heat. Add the onions, celery, and green peppers and stir. Add the flour and stir until blended. Add the chicken broth and stir until smooth. Add the tomatoes, tomato paste, and okra and stir until mixed well. Add the hot sauce and seasoning mixture and mix well.

Bring the gumbo to a boil and then reduce the heat to a simmer and simmer
for 30 minutes, uncovered. Add the catfish and stir to mix well.
Cover the pot and simmer for 20 minutes. Serve with rice.
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Chalfonte Fried Chicken

Prep Time: 20 minutes
Cook Time: 20 minutes
Makes: 4 Servings

3 pounds Chicken, quartered
Kosher salt
1 cup all-purpose flour
2 tablespoons paprika
Freshly ground black pepper
2 cups vegetable shortening or corn oil
2 large onions, thickly sliced

Soak chicken pieces in salted water (1 tablespoon of salt per quart of water) for at least 1 hour. Pat dry.

Mix flour, paprika, salt and pepper in a large plastic bag. Coat the chicken with the seasoned flour mixture.

Heat the shortening in a large deep skillet over medium-high heat to 360 degrees F. Toss the onions in the hot oil and fry until dark brown, about 12 minutes (the browned onions flavor the oil). Shake any excess flour from the chicken pieces then add them to the onions. Fry the chicken until it is crisp and brown on the first side, about 10 minutes.

Turn the pieces of chicken over and continue cooking until the juices run clear, approximately 20 minutes (remember the legs may take a little longer than the breasts). Transfer the chicken to a rack to drain. Discard the onions. Serve the chicken hot or at room temperature.

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Chateaubriand For Two

Prep Time: 15 minutes
Cook Time: 40 minutes
Makes: 2 Servings

1 1/4 pounds beef tenderloin, trimmed
2 tablespoons Essence, recipe follows
2 tablespoons canola oil
4 large baking potatoes, like russets
2 carrots, peeled and cut into 2-inch pieces
2 large turnips, peeled and halved
1 cup beef stock

Preheat oven to 400 degrees. Season tenderloin with Essence. Heat a large saute pan over high heat, add the oil and sear meat well on all sides. Transfer meat to a roasting rack set in a roasting pan and roast 15 minutes for medium-rare. Meanwhile "turn" vegetables, cutting them into even-sized pieces shaped like footballs. Cook vegetables separately in small pots of salted water just until tender, drain and cool.

Transfer meat to a carving board, tent with foil to keep warm and let rest at least 10 minutes. Remove rack from roasting pan, place pan over medium high heat and pour in stock to deglaze. Bring to a boil, scraping bottom of pan to incorporate any browned bits into sauce. Simmer and adjust seasonings, to taste. Add vegetables to stock to reheat. Slice meat in thin slices. To serve, present meat in "shingles", surround with vegetables and ladle sauce over.

Essence - (Creole Seasoning)

(Makes: About 2/3 Cup)


2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

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Cheeseburger Casserole

Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 4 Servings

1 box macaroni and cheese
1/2 pound ground beef
1 onion, chopped
Salt and pepper
1 tablespoon Italian seasoning
1 cup shredded cheddar
1 cup shredded mozzarella

Pre-heat oven to 450 degrees F.

Prepare macaroni and cheese as indicated on box. Set aside.

In a skillet, add ground beef and onion, season with salt and pepper. Brown meat and drain grease. Mix beef, onions, macaroni and cheese, and Italian seasoning in a shallow baking dish. Top with shredded mozzarella and cheddar. Bake until cheese is melted.

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Cheese Munch Chicken

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes: 3 to 4 Appetizer Servings

2 ounces butter
1 pound chicken tenders
1 cup grated Parmesan
3 cups cheese crackers
1/4 teaspoon chili powder
1/4 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
2 eggs
1/4 cup milk or water

Melt butter in 9 by 9 baking dish and set aside.

Wash and dry chicken. Combine Parmesan, cheese crackers, and chili powder into large freezer bag. Crush these ingredients until they resemble course bread crumbs. Add parsley and basil. Preheat oven to 375 degrees F.

In a shallow bowl, mix eggs and 1/4 cup of water or milk. Dip the chicken into the egg wash, transfer to the bag of breadcrumbs and shake until coated. Place coated tenders in baking dish.

Cook 5 to 6 minutes on each side or until cooked through with no pink meat showing and the juices run clear when pierced with a fork. Serve with dipping sauce, if desired.

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Chicken a la King

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 4 Servings

1 tube jumbo bake-off biscuits
(recommended: Pillsbury brand "Grands"),
available on dairy aisle

A sprinkle cayenne (spicy) or sweet paprika (mild)
1 cup dry white wine
2 cups chicken broth
1 bay leaf
4 pieces boneless, skinless chicken breasts
1 tablespoon vegetable oil or extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
1/2 pound small white mushrooms, sliced
1/2 small white onion, chopped
2 tablespoons all-purpose flour
3 tablespoons chopped pimentos
1 cup frozen green peas
2 tablespoons chopped flat-leaf or curly parsley

Preheat oven according to package directions for biscuits. Arrange biscuits on nonstick baking sheet and sprinkle with a little ground cayenne pepper or sweet paprika then place biscuits into a preheated oven. Bake until golden, remove biscuits from oven and then cool.

In a medium skillet, bring 1 cup white wine and 2 cups chicken broth and 1 bay leaf to a boil. Slide in chicken breasts and gently poach them in simmering broth and wine for 10 to 12 minutes.

Preheat a second skillet over medium heat. Add oil and butter. When butter melts into oil, add mushrooms and onion and cook 5 minutes until tender. Add flour and cook another minute.

Pull chicken from broth and set on cutting board. Ladle cooking liquid into the mushrooms, whisking it in. Add 2 to 2 1/2 cups of liquid and discard the bay leaf. Add pimentos and peas to the sauce. Dice chicken into bite-size pieces and slide into bubbling sauce.

Split the biscuits, place bottoms on dinner plates and cover with ladles of Chicken a la King. Cap with biscuit tops and garnish with chopped parsley.
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Chicken Bog

Talk about the traditional comfort food! This meal is perfect for a fall or winter night and is great for company. It has a bit of a kick to it with the cayenne pepper, but you could easily reduce the amount. You can also make a batch for dinner and freeze the rest for single servings, it freezes great and tastes like you just made it.

Prep Time: 15 minutes
Cook Time: 1 hour
Makes: 4 to 6 Servings

1 (3-pound) chicken, quartered
1 pound smoked link sausage
1 cup chopped onion
1/2 cup (1 stick) butter
2 teaspoons Seasoned Salt (recommended: Lawry's)
2 teaspoons House Seasoning, recipe follows
1 teaspoon ground red pepper
1 teaspoon ground black pepper
3 bay leaves
8 cups water
3 cups raw white rice

Slice the sausage into 1/2-inch pieces. In a stockpot, combine the chicken, sausage, onion, butter, seasonings and bay leaves. Add the water, bring to a boil, cover, and cook at a low boil for 40 minutes. Remove the chicken from the pot and let cool slightly. Pick the meat from the bones, discarding the bones and skin. Add the rice to the pot and bring to a boil, stirring well. Boil for 10 minutes, then reduce the heat, cover the pot, and simmer for 10 minutes, or until the rice is done. Remove the bay leaves, and return the chicken to the pot.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

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Chicken Bott Boi

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes

1 whole 3 1/2 to 4 pound chicken
1 bunch celery, divided
3 teaspoons granulated chicken bouillon
2 (14-ounce) cans whole tomatoes, roughly chopped and liquid reserved
3 to 5 small white potatoes cut into quarters (optional)
Pinch saffron threads
Bott Boi dough, recipe follows
Salt and pepper

In a 6-quart stockpot, simmer chicken and half of the celery in 2 quarts of water for 1 hour or until chicken is tender. Remove meat from bones and set aside, discard bones. Add more water to the chicken broth to make about 3 1/2 quarts. Bring to a boil, add reserved tomato liquid, tomatoes, remaining celery, bouillon and saffron, then simmer.

In a separate pot bring water to a boil, add potatoes, and cook for 15 minutes. Drain and set aside.

Drop bott boi squares into simmering broth and cook until tender, about 15 minutes. Add the chicken meat back to the broth along with cooked potatoes, salt, and pepper, to taste. Cook until heated through. Serve hot.

Bott Boi Dough:
5 eggs
1/2 cup water
4 cups flour

Beat eggs and water together in a large bowl. Gradually add flour and continue to mix with a whisk until it begins to thicken then switch to a spatula and mix until a soft dough is formed. Place dough on a floured surface and knead for 1 to 2 minutes. Divide the dough into 3 parts. Roll each part on a floured wooden surface in a rectangular shape as thin as you can. Use a wet towel underneath the board to keep it from slipping around. Add another cup of flour to the board if you needed.

Cut into 1-inch squares with a pastry wheel and drop into the boiling broth.

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Chicken & Dumplings

This recipe is fast and easy to make. You can also use left over turkey instead of the chicken and substitute chicken broth for the boullion cubes. If you prefer add an egg to the dumpling dough too. Overall this dish is great and an easy variation of an old recipe.

Prep Time: 30 minutes
Cook Time: 50 minutes
Makes: 4 to 6 servings

1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

2 cups all-purpose flour
1 teaspoon salt
Ice water

To Start The Chicken:
Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To Prepare The Dumplings:
Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

House Seasoning:

(Makes: 1 1/2 Cups)

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

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Chicken & Rice Casserole

This terrific, festive-looking meal is great for a crowd.
It's also very easy to make and delicious.

Prep Time: 20 minutes
Cook Time: 25 minutes
Makes: 6 to 8 Servings

2 (14 1/2-ounce) cans French style green beans , rinsed and drained
3 cups diced cooked chicken
1 medium onion diced and sauteed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) can pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
(6-ounce) box long-grain and wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

Preheat oven to 350 degrees F.

Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.

To save you time buy a roasted chicken instead of cooking one. For a different twist add more cheese to the top of the casserole and bake it for 15 mins. Then cut refrigerated buttermilk biscuits into quarters and put around the sides of the casserole and bake at 400 degrees F for an additional 10 to 12 mins. This only makes an already delicious dish better.

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Chicken Brunswick Stew

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Makes: 6 to 8 Servings

1 (2 1/2-pound) fryer chicken
1 (28-ounce) can crushed tomatoes,
sweetened with 3 Tablespoons of sugar
1 (16-ounce) can creamed corn
1 (16-ounce) can regular corn
1 cup ketchup
1/2 cup barbecue sauce
1 tablespoon liquid smoke, available in grocery store
1 onion, chopped or a few pearl onions
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
Salt and pepper
Celery salt
Cayenne pepper
Cooked rice, as accompaniment

In a large pot, place the chicken and enough water to cover chicken and bring to a boil. Cook chicken until meat falls off the bone, approximately 45 minutes. Drain the chicken and reserve 2 cups of stock. Remove the skin and bones and chop meat.

In a separate pot, mix the chicken and remaining ingredients. Simmer slowly for 30 minutes, stirring often to prevent sticking. Add a little bit of the stock if the stew becomes too thick. Serve stew over steamed rice.

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Chicken For Almodovar

The flavors in this meal are great and the ingredients compliment each other well. You can use brown rice (to be more healthy). It is also perfect for a dinner party - it looks elegant & your guests with love it!

Prep Time: 10 minutes
Cook Time: 25 minutes
Makes: 4 Servings

3 cups chicken stock
1 tablespoon butter
1/4 teaspoon saffron threads, 2 pinches
1 1 /2 cups white rice

3 tablespoons evoo, extra-virgin olive oil, 3 turns of the pan
6 medium pieces chicken breast,
6 ounces, each breast cut in half across the breast
Salt and pepper
4 cloves garlic, cracked away from skin and crushed
1 medium onion, quartered, then thinly sliced
1 bay leaf, fresh or dried
2 jarred pimentos, drained, halved and sliced
1/4 cup, 2 handfuls, golden raisins
1 small tub, 1 cup, Spanish jumbo
green pitted olives, coarsely chopped
1 cup dry white wine
1 cup chicken stock
2 tablespoons butter, chopped into pieces
1/3 cup, a couple of handfuls, flat leaf parsley, chopped
1/2 cup sliced almonds, a few handfuls, toasted

In a medium sauce pan bring stock and butter to a boil. Add saffron and rice. Cover pot, reduce heat to low and simmer 18 to 20 minutes. Fluff with fork.

In a large skillet over medium high heat, brown chicken seasoned with salt and pepper in 2 tablespoons oil, 2 turns of the pan, about 2 - 3 minutes on each side. Remove chicken and add another tablespoon evoo, a turn of the pan. Add garlic and onions and sauté 2 minutes to begin to soften them. Stir in bay, pimento, olives, raisins. Add wine and cook 1 minute, picking up any pan drippings. Add stock and bring liquid up to a bubble. Whisk in butter until melted. Return chicken to the pan and reduce heat to simmer. Cook 15 minutes.

Serve chicken over saffron rice and garnish with lots of chopped parsley and a generous topping of toasted almonds.

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Chicken Fried Steak

Prep Time: 30 minutes
Cook Time: 30 minutes
Makes: 4 Servings

1 pound top round steak
3 cups buttermilk
2 teaspoons hot sauce
4 sprigs fresh thyme
Kosher all-purpose flour, plus 2 tablespoons
1 tablespoon ground cumin
2 eggs
4 strips bacon
2 tablespoons chopped fresh parsley leaves Preparation:

Slice the steak into 4 pieces. Place each piece between 2 pieces of plastic wrap and pound thin, about 1/4-inch thick. Place the pieces in a shallow bowl and pour over 1 cup buttermilk, 1 teaspoon hot sauce, and thyme leaves; season with salt and pepper. Marinate for at least 2 hours or overnight.

In a shallow plate, season 2 cups flour with cumin, salt, and pepper. In another shallow plate lightly beat the eggs and add 1 cup buttermilk and 1 teaspoon hot sauce; season with salt and pepper. Remove the steaks from the marinade and shake off the excess buttermilk. Dredge in the flour, dip into the beaten egg mixture, and dredge again in the seasoned flour; set on plate to rest for a few minutes while you cook the bacon.

Slice the bacon into 1-inch pieces and place them into a large cold skillet. Set the skillet over medium heat and cook until the bacon is crisp. Drain the bacon on paper towels and reserve the fat in the skillet. Cook the steaks in the bacon fat over medium heat until they are golden brown on each side, about 10 minutes; set aside and keep warm. Drain off all but about 2 tablespoons of the fat from the pan. Add 2 tablespoons flour and cook for about 1 minute breaking up any lumps. Slowly pour in the remaining cup of buttermilk stirring constantly to break up lumps. Cook for 5 minutes until thickened; season with salt and pepper and stir in the parsley. Place the steaks on plates and top with the gravy; garnish with bacon.

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Chicken Parmigiana

(Makes: 4 Servings)

8 chicken breast cutlets,
or 4 boneless skinless chicken breast halves,
split horizontally into 8 cutlets (1 1/2 pounds total)

1/2 cup dried breadcrumbs
1/2 cup finely grated Parmesan cheese
Salt and freshly ground pepper
2 large eggs, lightly beaten
1/4 cup olive oil
2 cups spaghetti sauce, homemade or purchased
8 1/4-inch-thick slices mozzarella cheese,
preferably fresh (6 ounces)

1. Preheat broiler with rack set 4 inches away from the heat source. Combine the breadcrumbs and the Parmesan cheese in a shallow dish. Place the egg in a second shallow dish. Season chicken on both sides with salt and pepper. Dip chicken in egg, turning to coat. Transfer to breadcrumb mixture, turning to coat; set aside.

2. Pour spaghetti sauce into a 10-by-15-inch baking dish, or a rimmed baking sheet. In a large nonstick skillet, heat half of the oil over medium heat. Add half of the chicken, and cook until golden, 1 to 2 minutes per side. Transfer to a paper-towel-lined baking sheet to drain, then place in prepared baking dish. Repeat with remaining oil and chicken.

3. Top each piece of chicken with a slice of mozzarella. Broil until sauce is hot, and mozzarella is melted and lightly browned in spots, 5 to 8 minutes.
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Chicken Tetrazzini

2 tbsp margarine
1 medium onion, chopped
1 clove garlic, minced
2 cups (or more) chicken, cut in bite sized pieces
1 - 10.5 oz can cream of chicken soup
1/2 cup milk
1 tbsp chopped parsley
1/2 package linguini or spaghetti
1/4 cup grated Parmesan cheese

Saute onion and garlic in margarine until tender.
Add chicken.  Stir in soup, milk and parsley.
Simmer, covered for 30 minutes
(if chicken is uncooked, or less if it is already cooked).

Meanwhile, cook pasta, according to package directions,
cooking only minimum time indicated.
Drain and put into casserole disk.

Cover with chicken and sauce and sprinkle with Parmesan cheese.
Bake at 400 for 15 - 20 minutes.
Also great using leftover turkey.
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Chicken With Red Wine & Tarragon

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 6 Servings

2 1/4 pounds boneless skinless chicken breast, thighs or combination of both, cut into chunks
Coarse salt and pepper
2 tablespoon extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
2 shallots, chopped
1 carrots, chopped into fine dice
1 rounded teaspoon sugar
12 crimini (baby portobello) mushrooms, sliced or chopped
4 to 5 sprigs fresh tarragon, leaves chopped, about 2 tablespoons
Handful flat-leaf parsley leaves, chopped
1 1/3 cups good dry red wine, such as Burgundy, eyeball it, about 1/4 bottle
1 (15-ounce) can chunky style crushed tomatoes or diced tomatoes in puree

3/4 pound extra-wide egg noodles
2 tablespoons butter, cut into bits
2 sprigs fresh tarragon, leaves chopped, about 1 tablespoon
Handful flat-leaf parsley leaves, chopped, about 2 tablespoons
Salt and freshly ground black pepper

Bring a large pot of salted water to a boil for the noodles.

Season chicken generously with salt and pepper. In a large skillet over medium high heat brown pieces of chicken in oil for 2 or 3 minutes on each side and remove to a plate.

Return pan to stove and reduce heat to medium. Add butter to the pan and shallots, carrots and mushrooms. Saute 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add sugar, tarragon and parsley and stir. Add wine and reduce liquid for 2 minutes. Add tomatoes to your sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.

Meanwhile, cook the noodles until just tender, about 6 minutes. Drain and transfer to a serving bowl. Toss the noodles with butter, tarragon, parsley, and season with salt and pepper.

Serve chicken with buttered egg noodles tossed with fresh herbs.

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Chicken With Rosemary & Lemon Salt

What a fantastic, simple recipe. The lemon flavor really comes through and the meat is very tender and the skin just perfect. Make sure you use alot of FRESH rosemary and sea salt. It is very flavorful and makes a great chicken salad if there are any leftovers.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Makes: 4 Servings

2 chickens, about 2 to 3 pounds each
3 tablespoons extra-virgin olive oil
1 or 2 fresh rosemary sprigs
1 1/2 lemons, cut into chunks

Seasoned Salt:
2 tablespoons very finely minced lemon zest
2 tablespoons minced fresh rosemary
2 tablespoons sea salt, preferablyy gray salt
Freshly ground black pepper

Preheat oven to 450 degrees F if you have no convection fan,
or to 425 degrees F if you have a convection fan.

Rinse the chickens inside and out and dry well.

Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, and then rub with 3 tablespoons of the seasoned salt. (Reserve the remaining salt for another use.) Tuck the rosemary sprigs and lemon chunks into the chicken cavity. You don't need to truss the chicken.

Place the bird on a rack in a roasting pan and roast for 15 minutes. Reduce the oven temperature by 75 degrees F and continue roasting until the juices run clear when a thigh is pierced with a skewer, about 50 to 55 minutes longer. Transfer the chicken to a platter and let rest for at least 10 minutes before carving.

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Chili Con Carne

1 T. vegetable oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1/2 cup finely grated carrots
1 T. garlic powder
1/2 tsp chili powder
1 tsp. salt
1/4 tsp. black pepper
2 lb. ground beef
3 (16 0z.)cans dark red kidney beans
1 large can tomatoes
1 - 16 oz. can tomato sauce
1 tsp. sugar
2 T. taco sauce - mild, medium or hot - your preference
grated cheddar cheese (optional)

In a medium skillet, saute vegetables in oil until tender. Set aside. In a very large saucepan or dutch oven, brown ground beef. Drain off fat. Add seasonings. Mix well, simmer a minute or two then add sauteed vegetables, canned tomatoes and tomato sauce. Bring to a very low boil, reduce heat and simmer about 45 minutes, stirring occasionally. Add kidney beans, stir, and simmer another 10 to 15 minutes. Top individual servings with grated cheddar.
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Christmas Pasta

This wonderful, hearty, pasta dish is perfect for Christmas Day. It has great flavor and appearance. As many times as you reheat this dish, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time eg: half a pound for every 3 people. Also freezes well.

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 4 Large Servings

2 tablespoons extra-virgin olive oil
4 cloves garlic, crushed
1 bay leaf, fresh or dried
1/4 pound pancetta, thick cut,
chopped into small bits or
regular bacon
(Italian cured pork, ask at deli counter)
1/2 pound bulk hot Italian sausage
1 pound combined ground beef, pork and veal
1 medium carrot, peeled and finely chopped
1 rib celery, chopped
1 medium onion, chopped
1 cup good quality dry red wine
1 cup prepared beef stock, paper container or canned
2 (32-ounce) cans chunky style crushed tomatoes
A handful chopped flat leaf parsley leaves
1/4 teaspoon (a couple of pinches) allspice or cinnamon
Coarse salt and black pepper
2 pounds penne rigate, cooked to al dente
Grated Pecorino Romano, as an accompaniment
Fresh, crusty bread, for mopping

Serving Suggestions:
Caprese Salad, recipe follows
Five-Minute Fudge Wreath, recipe follows

Heat a deep pot over medium high heat. Add oil, garlic, bay leaf, and pancetta bits and brown for 1 minute. Add meats and brown and crumble them for 5 minutes.

Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot.

Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes minimum before serving. Reheated sauce only improves.

Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table.

The sauce will cover up to 2 pounds of pasta. If you are making this full menu, prepare the fudge and chill while your sauce simmers and before you prepare your salad. When you are done eating your 30 Minute meal, the fudge will have chilled for 45 minutes and will then be firm enough to slice.

Caprese Salad:

Prep Time: 10 minutes
Makes: 4 to 6 Servings

3 vine-ripe tomatoes,
1/4-inch thick slices
1 pound fresh mozzarella,
1/4-inch thick slices
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt and pepper

Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow platter. Drizzle the salad with
extra-virgin olive oil and season with salt and pepper, to taste.

Five-Minute Fudge Wreath:

Prep Time: 5 minutes
Makes: 32 Servings (2 pounds)
Cooking Time: 5 minutes

1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants
8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.

Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.

The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.
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Chuck Blade Steaks With Herb Wine Sauce

Prep Time: 6 minutes
Cook Time: 12 minutes
Makes: 4 Servings

4 (1/2-inch-thick) top chuck blade steaks (about 18 ounces total)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon unsalted butter, 2 tablespoons unsalted butter
1 tablespoon olive oil
1 large shallot, finely chopped
1/2 cup dry white wine
3 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley

Pat steaks dry and sprinkle both sides with salt and pepper.

Heat 1 tablespoon butter and oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute steaks 3 minutes per side for medium. Transfer steaks with tongs to a plate and keep warm, loosely covered.

Add remaining 2 tablespoons butter to skillet and cook shallot over moderate heat, stirring, until softened, about 2 minutes. Remove skillet from heat and carefully add wine and any meat juices that have accumulated on plate with steaks. Simmer until reduced by half, about 3 minutes. Remove from heat and stir in herbs and salt and pepper, to taste.

Pour sauce over steaks and serve.|

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Cold Beef Tenderloin, Cajun-Style

1 center-cut beef tenderloin (4-5 lbs.)
1 T. salt
1 T. each black and white peppercorn
and fennel seeds, coarsely crushed
1 t. cayenne
t. each dry mustard and ground nutmeg
1 large clove garlic, minced
1/3 c. melted butter

Tomato Coulis:
Saut c. minced onion and 1 clove minced garlic in 2 T. olive oil for 5 minutes. Add 3 peeled, diced tomatoes, cook 2 minutes. Remove from heat. Add 1 T. each balsamic vinegar, chopped fresh basil, and chopped parsley, and t. each salt and pepper. Chill to blend flavors.

Horseradish Sauce:
1 c. mayonnaise
3 T. grated fresh horseradish
1 t. capers, coarsely chopped
1 t. grated lemon peel
t. Dijon mustard

Trim fat from meat. In a bowl, combine salt, black pepper, white pepper, fennel seeds, cayenne, mustard, nutmeg, and garlic. Add butter, mixed well. Preheat oven to 375. Place meat on a rack in a shallow roasting pan. Rub spice mixture over all sides of meat. Roast, uncovered for 50 minutes to 1 hour (or until) meat thermometer inserted in center reads 120 degree) Remove from oven let stand. When cool, cover and refrigerate up to 24 hours. Prepare horseradish sauce. Combine ingredients and chill to blend flavors. To serve, carve beef crosswise in thin slices and arrange on a platter. Serve with horseradish sauce and tomato coulis.
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Cold Roast Fillet of Beef With Cracked Pepper Crust

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 8 Servings

1 tablespoon black peppercorns, ground coarsely
2 teaspoons dried green peppercorns, ground coarsely
1 teaspoon white peppercorns, ground coarsely
1 teaspoon coarse salt
1 trimmed 3 to 3 1/2-pound fillet of beef, tied, at room temperature
Parsley sprigs, for garnish, is desired
Sour Cream Horseradish Sauce, as accompaniments, recipe follows

Preheat the oven to 500 degrees F.

In a small bowl, combine the black pepper, the green pepper, the white pepper, and the salt. Rub the meat with the pepper-salt mixture. Sear meat in hot skillet until browned all over. If tenderloin is too large for skillet, cut meat in half. In an oiled roasting pan roast the fillet in the middle of the oven for 20 to 25 minutes, or until a meat thermometer registers 130 degrees F for medium-rare meat, and let it cool to room temperature.

The fillet may be roasted 2 days in advance and kept wrapped and chilled. Slice the fillet crosswise, arrange it on a cutting board or platter, and garnish it with the parsley. Serve the beef with the Sour Cream Horseradish.

Sour Cream Horseradish:
1 cup sour cream
3 teaspoons horseradish
Salt and pepper

Combine all ingredients. Chill.

(Makes: approximately 1 cup)

Wine Suggestions:
Kendall Jackson Chardonnay Hahn Estates or
Glass Mountain Merlot Rosemount Shiraz

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Colombian Chicken Stew (Sancocho)

(Makes: 6 to 8 Servings)

"It shouts out loud: I really care for you!!!!" Sancocho is the ultimate in comfort food in Columbia, South America. And like in Italian homes, each family has their own version of lasagna, this is my personalized version of the soup. It is believed that it is so powerful that it can bring the dead back to life. That is why it is served after ever party and makes the perfect Sunday meal!

7 cloves garlic
3 medium carrots, chopped
1 red bell pepper, cored,
seeded, and chopped
1 green bell pepper, cored,
seeded, and chopped
1 small Spanish onion, chopped
1 habenero chile, chopped
2 cup chopped fresh cilantro leaves
1 gallon water
3 low-sodium chicken bouillon cubes
1 tablespoon ground cumin
Salt and pepper
1 (3 to 4-pound) chicken,
cut into 8 pieces
1 small yucca, peeled and
cut into 2-inch pieces
1 green plantain, peeled and
cut into 2-inch pieces
5 all-purpose potatoes, halved
2 ripe plantains, peeled and
cut into 3-inch pieces
4 ears corn, cut in 3 pieces

In a blender, puree the garlic, carrots, peppers, onion, chile, and 1 cup cilantro. In a large pot, combine the puree with the water, bouillon cubes, and cumin, and season with salt and pepper. Bring to a boil, lower the heat, and simmer for 30 minutes.

Add the chicken and simmer for another 20 minutes.

Add the yucca and green plantain and simmer for 10 minutes more. Add the potatoes, ripe plantain, and corn and simmer for another 15 minutes.

In a blender, combine the remaining 1 cup cilantro and a little of the stew broth and puree. Stir the puree into the soup, season with salt and pepper, and serve.
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Coq Au Zin

4 chicken legs and thighs, cut apart
salt and pepper
lb. Lean ham, cut into in. cubes
1 tbl. vegetable oil
8 small onions, 1-1 in. diameter
lb. Small mushrooms
1clove minced garlic
1 c. canned beef broth
2 tbl. Dijon mustard
1 c. zinfandel
tsp. Dry Thyme leaves
1 bay leaf
1 tbl. corn starch
1 tbl. water
2 tbl. chopped parsley

Sprinkle Chicken with salt and pepper. In a wide frying pan over med-high heat cook ham in 1 tsp. of oil until lightly browned; remove from pan. Add 1 more tsp. of oil to pan and cook chicken until golden brown and add to ham. Add the remaining teaspoon of oil and onions to pan; cook until lightly browned, 6-8 minutes. Add to chicken and ham. Add mushrooms, garlic, and 2 tbl. of broth to pan. Cook uncovered until liquid has evaporated and mushrooms are golden brown.

Return chicken, onions and ham to pan. Combine mustard, remaining broth, wine, and thyme. Pour over chicken, add bay leaf. Bring to a boil, reduce heat, cover, and simmer until meat near the bone is no longer pink, 35 to 45 minutes. Discard bay leaf, place chicken and vegetables in a serving bowl. Over high heat, reduce pan juices to 1 c. mix cornstarch and water, stir into juices. Cook, stirring,until sauce boils. Pour over chicken and sprinkle with parsley.
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Country Captain Chicken

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 to 6 Servings

2 3/4 cups water
1 tablespoon butter
1 1/2 cups white and wild rice or long grain rice
2/3 cup flour, eyeball it
1 rounded tablespoon sweet paprika
4 pieces, 6 ounces each, boneless, skinless chicken breast
3 boneless, skinless chicken thighs
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 medium onion, chopped
2 or 3 large cloves garlic, smashed
1 tablespoon curry powder or mild curry paste
1 cup chicken stock
1 can diced tomatoes in puree or chunky style crushed tomatoes
1/4 cup golden raisins or currants, a couple of handfuls
2 ounces, 1 small pouch, sliced almonds, lightly toasted
3 scallions, chopped, for garnish

Bring water to a boil in a medium saucepan. Add butter and rice and return water to a boil. Reduce heat to low and cover the pot. Cook rice 20 minutes or until tender. Turn off heat and fluff rice with a fork.

Combine flour and paprika in a shallow dish. Season chicken with salt and pepper. Cut each chicken breast and thigh in 1/2 on an angle. Coat chicken pieces in paprika seasoned flour. Wash your hands and chicken work surfaces thoroughly.

Heat a large skillet over medium high heat. Add oil to the pan. Brown chicken pieces, 3 minutes on each side, and remove from the skillet. Add butter to the pan, then stir in peppers, onions and garlic. Season the veggies with salt and pepper and saute them 5 to 7 minutes to soften. Add curry, stock, tomatoes and raisins. Slide chicken back into the skillet and simmer over moderate heat for 5 minutes to combine flavors and finish cooking the chicken through. Place skillet on a trivet and serve the chicken from the pan. Garnish the Country Captain's chicken with sliced almonds. Transfer rice to a serving dish and garnish with chopped scallions.

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Country French Chicken

This simple, tasty dish is great to make for company and the fresh tarragon gives it a wonderful aroma. It freezes well too. Freeze individual portions for dinners later in the week. Serve this dish with butter rice, simple risotto or pasta.

Prep Time: 18 minutes
Cook Time: 26 minutes
Makes: 4 Servings

2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
Coarse salt and pepper
2 pounds boneless skinless chicken breast, cut into chunks
2 tablespoons butter
2 shallots, chopped
3 small carrots, peeled and thinly sliced
10 creminis, finely chopped
4 sprigs fresh tarragon, leaves removed and chopped to about 2 tablespoons
A handful flat-leaf parsley leaves, chopped
1 cup dry red wine
1 (32-ounce) can chunky-style crushed tomatoes or diced tomatoes in puree
Herb and Butter Noodles, as an accompaniment
Sugar snap peas, as an accompaniment

In a large skillet over medium high heat, warm the olive oil. Season the chicken, brown it in the oil for 2 or 3 minutes on each side, and remove to a plate.
Return pan to stove and reduce heat to medium. Add butter to the pan and saute the shallots, carrots, and mushrooms. Saute for 3 to 5 minutes until mushrooms darken and carrot bits are fork tender. Add tarragon and parsley and stir. Add wine and reduce liquid for 1 or 2 minutes. Add tomatoes to the sauce and stir to combine. Add chicken back to the pan and simmer chicken in sauce for 6 minutes or until chicken is cooked through and juices run clear.
Serve chicken with Herb and Butter Noodles and Sugar Snap Peas.

Herb & Butter Egg Noodles:

(Makes: 4 Servings)

1/2 pound extra-wide egg noodles,cooked until just tender, about 6 minutes
2 tablespoons butter, cut into small bits
2 sprigs fresh tarragon, leaves removed and chopped to about 1 tablespoon
A handful flat-leaf parsley leaves, chopped to about 2 tablespoons
Salt and freshly ground black pepper

Toss the cooked egg noodles with butter bits and herbs in a bowl until butter melts, about 1 minute. Season noodles with salt and pepper.

Steamed Snap Peas:

(Makes: 4 Servings)


1 1/2 pounds snap peas, rinsed and drained
2 teaspoons butter
1 teaspoon sugar
1/2 teaspoon (a couple of pinches) salt

Place snap peas in 1/2-inch boiling water with butter and a sprinkle of 1 teaspoon sugar. Reduce heat to simmer. Cover and steam snap peas 3 minutes. Remove cover and season snap peas with a little salt. Serve cooked snap peas with slotted spoon to allow for draining.
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Country Oxtails

3 pounds oxtails
House Seasoning,
recipe follows
1 teaspoon olive oil
1 can beef broth
1 cup red wine
1 tablespoon Worcestershire sauce
6 cloves garlic, large ones cut in 1/2
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
1 (8-ounce) can tomato sauce
1/2 Vidalia onion, cut into 6 wedges
6 small new red potatoes, cut in 1/2
4 medium carrots, cut into 2-inch lengths
1 pot hot buttered rice

Preheat oven to 300 to 350 degrees F.

Sprinkle the oxtails liberally with
House Seasoning on both sides.
Coat the bottom of a heavy oven-proof
Dutch oven with the olive oil.
Once heated, add the oxtails
and sear on all sides.
Remove and set aside.

Scrape up the brown bits
from the bottom of the pan.
Add the beef broth, red wine,
Worcestershire sauce,
and garlic cloves.
Add basil, oregano, bay leaves,
hot sauce and tomato sauce,
stir to combine all
ingredients together.

Cover tightly, place in oven,
and bake for 2 to 3 hours.

Remove from oven and bring
to a simmer on stove top.
Add the sweet onion wedges,
red potatoes, garlic and
carrots to the pot.
Cover and simmer until
potatoes are almost tender,
roughly 15 minutes.

Serve oxtails with the vegetables
over hot buttered rice.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in
an airtight container for up to 6 months.
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Crab Fettuccini

1 pound crab meat
cup butter or olive oil
3 cloves garlic, minced
1 cup Chardonnay Wine
1 pint of heavy cream
cup parmesan cheese
chopped fresh basil
black pepper
Fettuccini Pasta

Cook pasta according to package directions. Drain and toss with one tablespoon of olive oil. Cover and set aside.

Saut garlic, basil and crab meat in butter or oil over low heat till tender. Set aside.

Heat wine and cream in a saucepan over low heat bringing to a boil, stirring constantly. Boil and stir one minute. Pour over crab mixture; add parmesan; mix well. Add pepper to taste. Serve over hot pasta.
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Creole Jambalaya

Excellent blend of flavors and easy to put together.

Prep Time: 50 minutes
Cook Time: 25 minutes
Makes: 6 to 8 Servings

Extra-virgin olive oil,
enough to coat a skillet
4 boneless chicken breasts, julienne-cut
20 jumbo shrimp, peeled and de-veined
All-purpose flour, for dusting
5 links andouille sausage, sliced
5 cloves garlic, minced
2 green peppers, julienned
2 red peppers, julienned
4 stalks celery, chopped
6 fresh okra pods, sliced
1 large Spanish onion
1 tablespoon oregano
4 tablespoons parsley
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon cayenne
10 peeled plum tomatoes, chopped
4 tablespoons Worcestershire sauce
3 cups long or medium grained rice
4 cups seafood or chicken stock
2 cups tomato juice
10 fresh crawfish, shell-on, optional
1 bunch scallions, chopped
Parsley, for garnish

Coat a large, deep skillet with olive oil and keep on high heat until oil sizzles.

Dredge chicken and shrimp in flour and add to skillet with andouille sausage. Lower heat and remove the par-cooked shrimp. Add garlic, peppers, celery, okra, and onion and cook on low heat for about 4 minutes, stirring constantly. Add all seasoning and diced tomatoes and Worcestershire.

Add uncooked rice and simmer for 2 to 3 minutes on low heat. Add stock and tomato juice, then simmer for 5 minutes on medium heat, taking care to stir to prevent sticking. Once rice has completely cooked, add shrimp and crawfish; simmer for 2 minutes.

Serve in a deep bowl and garnish with fresh chopped scallions and parsley.
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Crispy, Crunchy Fried Chicken

This irresistible recipe for classic fried chicken is delicious.
While the chickens skin should be crisp and crunchy,
the meat should always be moist.
To keep the chicken from becoming too dry,
brine the chicken in heavily salted water for a few hours before cooking.

(Makes: 4 Servings)

1/2 cup coarse salt (or 6 tablespoons table salt)
1 whole chicken, cut into serving pieces
1 1/2 cups all-purpose flour
1/4 cup cornmeal
2 teaspoons dried thyme or oregano, or a pinch of cayenne pepper
1 teaspoon table salt
1/2 teaspoon freshly ground black pepper
2 eggs
1/2 cup buttermilk
Peanut oil, for frying

1. In a large bowl or pot, dissolve 1/2 cup coarse salt in 3 quarts of water. Rinse chicken pieces, and add to bowl. Cover, and refrigerate for 2 hours. Remove chicken pieces, and rinse under cool water. Clear space in the refrigerator to accommodate a wire cooling rack.

2. In a medium bowl, mix together flour, cornmeal, and seasonings, and place in a large resealable plastic bag. Shake. In a medium bowl, whisk eggs, then whisk in buttermilk. Dip half the chicken pieces in the buttermilk mixture, then place in the plastic bag. Shake, and lay out on a wire rack. Repeat for remaining pieces. Put the rack on a rimmed baking sheet, and place in the refrigerator for at least 1 hour, but preferably 2 hours, to set.

3. Pour peanut oil to a depth of 3/4 inch in a large iron Dutch oven. Place over medium-high heat.

4. When oil reaches 365 (if you dont have a thermometer, wait until the oil starts to smokevery hot oil is fine for this recipe), arrange chicken pieces in the pan, skin-side down, and cover. After 5 minutes, remove the cover. Adjust heat level, if necessary, so oil bubbles at a moderate pacenot too rapidly and not too slowly (medium to medium-high heat is best, depending on the heat conductivity of your pan). Rearrange pieces if some are browning more quickly than others. After 5 more minutes, turn the pieces over. Cook uncovered for 8 to 10 more minutes or until done. Meanwhile, thoroughly wash and dry the wire rack.

5. Remove the fried chicken to cleaned wire rack set over a rimmed baking sheet. Let drain for 5 minutes, and serve.
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Crispy Oven-Baked Chicken

Prep Time: 12 minutes
Cook Time: 1 hour
Makes: 12 Servings

2 cups cornflake crumbs
1/2 cup grated Parmesan
2 teaspoons salt
1/2 teaspoon ground cayenne pepper
3 eggs
24 skinless chicken drumsticks (about 4 ounces each)

Preheat oven to 350 degrees F.

Line 2 shallow roasting pans with aluminum foil. Coat with nonstick vegetable oil cooking spray.

Mix together cornflake crumbs, Parmesan, salt and cayenne pepper in large bowl. Lightly beat eggs in shallow glass dish. Dip each chicken drumstick in egg; roll in cornflake crumbs to coat. Place on prepared pans. Lightly coat chicken with nonstick vegetable-oil cooking spray.

Bake in 350 degrees F oven, without turning, for 1 hour or until internal temperature registers 180 degrees F on instant-read thermometer. Serve the chicken hot, warm or chilled.
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Cuban Spiced Pork Tenderloin & Soffrito Rice

This easy to prepare recipe will have you finish cooking dinner in no time at all. Recommended for after work family dinners or as a company dinner. You'll have more time to spend with friends and family when making this wonderful recipe. The leftovers are perfect for a Cuban sandwich with some ham, Swiss cheese, mustard, and pickle on a baguette. Try this recipe! You'll love it!!!!

Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 6 Servings

1 tablespoon olive oil or vegetable oil
2 slices bacon, chopped
1 small white onion, chopped
1 small green bell pepper, chopped
2 3/4 cups chicken broth
1 1/2 cups white rice
2 pinches saffron or 1/2 teaspoon turmeric

2 pork tenderloins, trimmed, about 2 1/2 pounds total weight
4 cloves garlic, cracked away from skin
4 bay leaves
2 teaspoons anise seed
2 teaspoons ground coriander
1 tablespoon ground cumin
2 limes, zested
2 tablespoons grill seasoning blend (recommended: McCormick Montreal Steak Seasoning) or coarse salt and pepper
EVOO - Extra-virgin olive oil, or vegetable oil, to coat

Optional Garnishes:
chopped mango or kiwi, or chopped cilantro and scallions

Preheat the oven to 450 degrees F.

Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.

For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions.

Suggested Drink:

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Cuban-Style Paella: Paella Cubana

The lobster tails make this dish even more mouth-watering and appealing.

Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Makes: 6 Servings

1/2 cup olive oil, plus 2 tablespoons for sauteing seafood
1 cup diced ham
1 cup chorizo sausage or pepperoni,
sliced into 1/2-inch pieces
(recommended: Spanish sausage)
1 large onion, diced
1 red bell pepper, diced
5 garlic cloves, minced
1 (3-pound) chicken, cut into 6 to 8 pieces
3 cups Valencia rice
4 cups chicken broth
1/2 cup red wine or
white wine
1 can mussels
2 teaspoons salt
Bijol powder, a dash
1 pound medium raw shrimp, peeled and de-veined
1/2 pound scallops
5 lobster tail meat, reserve shells for garnish
1 cup frozen green peas
1/4 cup minced parsley leaves
1 red bell pepper, sliced for garnish
1 cup steamed mussels in their shells, for garnish

Preheat oven to 350 degrees F.

Heat olive oil in a large pan. Saute the ham and chorizo sausage. Remove from pan and reserve.

Note: This will draw the oil from the chorizo and flavor the pan.

Add onions, red pepper, and garlic to pan and saute until wilted but not overcooked.
Add chicken pieces and saute for about 15 minutes until brown, but not fully cooked. Remove and reserve.

In a large pot combine the rice, broth, wine, and mussels. Add salt for flavor and Bijol for color. Stir. Turn up heat, bring to boil and cover. Add chicken, ham and chorizo. Cover and simmer on the stove for 20 to 30 minutes, until the rice is cooked and fluffy. (You may have to add a little more chicken broth if the mixture gets too dry).

Saute shrimp, clams, and lobster tails separately in the oil. Remove and keep covered and warm.

Note: This will keep it from drying out.

At the last minute, fold the seafood into the rice mixture. Transfer to a flat paella pan suitable for serving. Top with peas and red peppers. Place in oven for about 5 minutes to heat through. Take care not to overcook! Serve garnished with mussels, parsley and lobster shells.

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Cube Steak & Gravy (crockpot)

This dish is excellent when served with mashed potatoes or rice.

Prep Time: 15 minutes
Cook Time: 8 hours
Makes: 4 Servings

2 lbs cube steak
flour (for dredging)
1 package onion gravy mix
1 can cream of mushroom soup
2 cups water

1. Salt and pepper the steak to your liking then dredge in the flour.
2. Fry steak until brown and place in crockpot.
3. Add water, soup, and gravy mix.
4. Cover and cook on low 6 to 8 hours.
5. Serve with mashed potatoes or rice.
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Davie Crockett's Ground Beef Wrap-Ups

Prep Time: 10 minutes
Cook Time: 30 minutes
Makes: 4 Servings

1 1/4 pounds lean 90 percent ground round
2 teaspoons salt, or to taste
2 (8-ounce) packages crescent roll tubes
2 (4-ounce) cans whole green chiles
1 (8-ounce) pack shredded mild cheddar cheese
1/2 medium onion, chopped
1 pint light sour cream
1 bunch scallions (about 8), diced
Black olives, chopped

Preheat oven to 375 degrees.

Heat skillet on high temperature. Add ground round, salt to taste and brown for approximately 9 minutes.

Roll out first package of crescent rolls onto a baking sheet. Separate into 4 individual squares. Do not separate into triangles.

Lay one chile on each of the four crescent roll squares. Place 3 ounces cooked ground round on top of each of the 4 chiles. Sprinkle 1-ounce of cheddar cheese and chopped onion over the ground round on each of the 4 wraps.

Open the second pack of crescent rolls and place the same square piece over each of the wraps. Top each wrap with another ounce of cheese.

Place the wraps in the pre-heated oven. Bake for 13 minutes.

Dollop sour cream on each wrap. Top with diced scallions and black olives.
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Dijon-Herb Basted Turkey

(Makes: About 10 Servings)

1 cup margarine or butter, softened
3/4 cup country Dijon mustard, divided
1 tablespoon fresh or 1 teaspoon dried rosemary leaves, chopped
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 cup orange juice, divided
1 (10 to 12-pound) turkey, rinse and pat dry
Chardonnay, broth or water
3 tablespoons all-purpose flour

1. Mix margarine or butter, 1/2 cup mustard, rosemary, salt and pepper; stir in 1/4 cup orange juice. Reserve 1/4 cup mustard mixture for gravy.

2. Sprinkle remaining orange juice in cavity of turkey. Loosen turkey skin from meat; rub about 1/4 cup mustard mixture under skin. Spread 1/4 cup mustard mixture over turkey. Reserve remaining mustard mixture for basting.

3. Place turkey, breast side up, on a rack in a roasting pan. Add 1 cup wine, broth or water to pan. Bake turkey according to roasting chart, brushing with additional mustard mixture every 30 minutes. After 1 hour, tent turkey loosely with foil and continue to roast until done, adding wine, broth or water to pan as needed to prevent burning.

4. Remove turkey to cutting board; allow to rest, covered with foil, for about 20 minutes.

5. Pour pan drippings into large measuring cup; skim off fat. Add enough wine, broth or water to equal 3 cups liquid; set aside.

6. Heat reserved mustard mixture in roast ing pan until melted; sprinkle in flour, whisking constantly. Cook for 1 to 2 minutes. Whisk in pan drippings; cook for 2 to 3 minutes or until thickened. Stir in remaining mustard. Serve with turkey.

For a fully thawed turkey, use this roasting chart to estimate when the turkey will be done:

Weight Times/Unstuffed

8 -12 lbs. - 2 3/4 - 3hrs.
12 -14 lbs. - 3 - 3 3/4 hrs.
14 -18 lbs. - 3 3/4 - 4 1/4 hrs.
18 - 20 lbs. - 4 1/4 - 4 1/2 hrs.
20 - 24 lbs. - 4 1/2 - 5 hrs.

If you use a turkey with a pop-up timer, begin checking for doneness 30 minutes before end of estimated time to see if the timer has activated. When the turkey is fully cooked, the timer will be activated, the leg should move easily, juices run clear and 180 degrees will be reached on a meat thermometer.
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Double Dipped Spicy Chicken

This easy to prepare recipe is great for any meal
and the buttermilk makes this very tender and juicy.
You can also add extra spice to this as it only makes it better.

Also make sure you have your oil hot to ensure crispy chicken.
This also works best if you take 3-5 minutes and let
the chicken rest on a rack while the oil heats up.
Otherwise, there's a chance that some
of the coating might come off.

Prep Time: 10 minutes
Cook Time: 15 minutes
Makws: 4 Servings

Vegetable oil, for frying
1 1/2 cups flour
1 teaspoon paprika, 1/3 palmful
1 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper,
eyeball the amount
1/4 teaspoon allspice, eyeball the amount
1 cup buttermilk
1 pound boneless, skinless chicken thighs
1 pound chicken breast tenderloins
Salt and pepper

Heat 1 1/2 inches vegetable oil in a deep skillet over medium high heat. A cube of bread should brown in a 40 count when oil is ready.

Set out 3 disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne, and allspice. Divide seasoned flour between 2 tins. Pour buttermilk into a tin. Line up tins as such: flour, buttermilk, and then flour.

Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour.

Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool before packing up for picnic basket.
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Duck a la Orange

(Makes: 4 Servings)

5 lb (2.3kg) duck
a little butter Salt and black pepper

For The Orange Sauce:
2 tbsp duck fat
1/4 cup (1 oz) 30 g plain flour
4 fl oz (100ml) port
1/2 pt (300ml) giblet stock
2 large oranges
1 tbsp redcurrant jelly
Watercress (to garnish)

1. Heat the oven to 400F (200C) mark 6.

2. Remove the giblets from the duck and put them in a heatproof casserole with a little onion, freshly ground pepper and about3/4 pt (450ml) water. Cover with a lid or foil and put in the bottom of the oven.

3. Prick the duck all over with a sharp-pronged fork. Rub with a very small amount of butter and season well with salt and freshly ground pepper. Place on a rack or trivet in a roasting tin. Roast without basting for 1 3/4 - 2 hours or until the duck is tender. Remove the duck from the oven and pour any juices inside it into a measuring jug. Skim off all the fat from the roasting tin, add any remaining juices in the pan to the jug and keep the fat on one side. Place the duck on a warm serving dish and keep warm.

4. Place 2 tbsp of duck fat in a small saucepan, add the flour and cook gently until pale golden brown. Remove the pan from the heat and slowly add the port. Make up the duck juices in the measuring jug to 1/2 pt (300ml) with stock from the giblets and add to the pan. Return the pan to the heat and bring to the boil, stirring until the sauce has thickened. Season with salt and pepper and simmer gently for 5 minutes to allow the sauce to reduce slightly.

6. Thinly peel one orange (removing the zest only), shred finely, simmer for 3 minutes in a little water, then drain well. Squeeze the juice from one and a half oranges and cut the remaining half in thin slices for garnish. Add the orange juice and redcurrant jelly to the pan and stir constantly until the jelly has dissolved. Taste and check seasoning. Sprinkle the duck with the orange rind and garnish with orange slices and watercress. Serve the sauce separately.
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Duck Burgundy

Prep Time: 10 minutes
Cook Time: 10 to 15 minutes per pound
Makes: 4 Servings

The flavor in this recipe really
comes out if you can let the
duck marinate in the seasoning
for a few hours or overnight.
You can also use garlic
salt instead of garlic powder.
I usually fill the pan
with chuncks of apple,
onion and orange so the duck
can sit on top and the juices can run
into the pan and not sit in it's own fat.
Basting with the Burgandy is what
really makes this dish special!

2 whole ducks
Salt and pepper
Garlic powder
Poultry seasoning
1 large onion, quartered
1 apple, quartered
1 orange, quartered
4 ribs celery, cut into 1-inch pieces
1/3 cup soy sauce
1/3 cup vegetable oil
1/2 cup red Burgundy wine

Preheat the oven to 350 degrees F.

Clean the ducks well and rub the body cavities lightly
with salt, pepper, garlic powder, and poultry seasoning.
Stuff the cavities with pieces of onion, apple, orange and celery.
Rub the ducks with the soy sauce and oil.
Place in a baking pan and roast, uncovered,
basting often with Burgundy wine, about every 10 minutes.
Allow 10 to 15 minutes baking time per pound of duck.
Remove the stuffing before serving.
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Duck In Pineapple Sauce

Makes: 4 to 6 Servings)

1 duckling weighing 1.5 kg (3 1/2 lbs)
1 tbsp corn oil
125 ml (4 fl oz) 1/2 cup pineapple juice
1 cup (8 fl oz) 250 ml dry red wine
1/2 tsp salt
2 pinches freshly ground black pepper
Juice of 1 lemon
1 tbsp cornflour
Juice and grated rind of 1 orange
400 g (14 oz) fresh pineapple
1 tbsp pineapple or apricot jam

1. Preheat oven to 200C (400F) Gas Mark 6.

2. Wash duck and pat dry before cutting into 6 pieces.

3. Brush with oil, lay in casserole and roast in oven for 20 minutes.

4. Combine pineapple juice with red wine, salt, pepper and lemon juice, pour over duck and baste with mixture repeatedly during remaining 40 minutes cooking time.

5. Mix cornflour with orange juice.

6. Quarter and peel pineapple, remove hard core and cut into wedges.

7. After 1 hour remove duck from oven and place pieces in warm serving dish. Keep warm in switched off oven.

8. Skim fat off roasting juices, then strain juices. Combine with cornflour mixture, bring to the boil and stir in grated orange rind with additional water if necessary. Add pineapple pieces and jam to sauce, season well with salt and white pepper, then pour over duck.

9. Serve with sweet potatoes.
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Duck In Port & Cherry Sauce

(Makes: 4 Servings)

1 oven-ready duckling, weighing 4-5 Ib (1.8 - 2.3 kg), with giblets
1 onion, quartered

For The Sauce
3 tablespoons dripping and the juices from the cooked duckling
2 tablespoons flour
1 cup (8 fl oz) 250 ml giblet stock (see below)
1 small glass port
14 oz (400 g) can stoned black cherries, drained

1. Place the giblets in a saucepan, cover with cold water and add any seasoning and herbs to hand. Simmer for 1 hour to make stock.

2. Meanwhile, heat the oven to 350F(180C/)gas mark 4.

3. Pat the duckling dry inside and out with absorbent kitchen paper and put the quartered onion inside.

4. Prick the skin all over with a fork and sprinkle with salt. Place the duckling on a grill rack in a shallow roasting tin, breast uppermost, and roast for 35 minutes per 1 lb (450 g), without basting.

5. To make the sauce, put 3 tablespoons of duckling dripping and juices into a saucepan, sprinkle in the flour and stir over a gentle heat for 1 minute. Gradually blend in 1/2 pint (300 ml) strained giblet stock to make a smooth sauce.

6. Cook gently, stirring for about 2 minutes, or until thickened, then stir in the port and cherries.

7. Carve the duckling use scissors and cut the duck's breast in half, starting from the neck end. Cut along the length of the breastbone, then through the backbone to split the bird in half. If you like, cut along the backbone, remove it and use it to make stock, so that you serve less bone on the plate. Cut each half of the bird in two, making a slanting cut between the ribs to separate the wing and the leg, so that you now have four portions. and spoon the sauce over.
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