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Rabbit Fricasee

This recipe is easy and delicious.
If you are like me and do not like rabbit
you can use chicken instead.

Prep Time: 10 minutes
Cook Time: 2 hours 40 minutes
Makes: 4 Servings

1/2 cup vegetable oil
2 rabbits, rinsed and cut
into 8 pieces each
1 tablespoon Essence, recipe follows
1/2 cup all-purpose flour
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1 1/2 cups chopped tomatoes
2 green onions, chopped
(green and white parts separated)
4 garlic cloves, minced
1 tablespoon tomato paste
4 cups chicken stock or broth,
plus more if necessary
1 tablespoon chopped fresh thyme leaves
1 1/2 teaspoons salt
2 tablespoons chopped fresh parsley leaves
Cooked white rice, for serving

In a large, heavy pot or Dutch oven
heat the oil over medium-high heat.
Season the rabbit pieces with the Essence
and working in batches if necessary,
cook until browned on all sides,
about 10 minutes.

Transfer the rabbit to a plate lined with
paper towels and reduce the heat to medium.

Add the flour to the oil in the
pot and whisk to combine.
Cook, stirring constantly, until the roux is a
golden brown color, about 10 minutes.

Add the onions, celery, bell pepper,
tomatoes, white parts of the green onions
and the garlic and cook until
vegetables are soft, about 10 minutes.

Stir in the tomato paste and
chicken stock and bring to a boil.
Return the rabbit to the
pot and return to a boil.
Add the thyme and salt,
reduce heat to a simmer, and cook,
uncovered, until the rabbit is
very tender, about 2 hours,
adding more broth or
water, if necessary,
if the sauce gets too thick.

When the rabbit is tender and
you are ready to serve the stew,
add the green parts of the green onions
and parsley and cook for 5 minutes.
Serve the rabbit with the gravy
over hot white rice.

Essence 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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Rack Of Lamb With Tarragon Lemon Sauce

Prep Time: 5 minutes
Cook Time: 30 minutes
Makes: 4 Servings

2 (1 1/4 pound) trimmed and frenched
single rack of lamb (14 or 16 ribs)
2 tablespoon unsalted butter
2 teaspoon lemon zest, grated
4 teaspoons fresh tarragon, minced or
3/4 teaspoon dried, crumbled,
plus tarragon sprigs for garnish
2 tablespoon fresh lemon juice
Salt and pepper, to taste

Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, seasoned with salt and pepper, turning it, for 4 minutes, or until the sides and the ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, fat and meat side up, and bake it in the middle of a preheated 475 degree oven for 15 minutes, or until a meat thermometer registers 130 degrees for medium-rare meat.

Transfer the lamb carefully to a cutting board, and let it stand, uncovered, for 10 minutes. While the lamb is standing, in a small saucepan melt the butter and stir in the zest, the minced tarragon, the lemon juice and salt and pepper to taste. Cut the lamb between the ribs and divide it between 4 plates. Garnish the lamb with the tarragon sprigs and serve it with the sauce.
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Rack Of Lamb With Walnut Crust

Be gentle when carving the lamb as walnut crust can crack,
The flavor of the rack of lamb is wonderful and it's definately a crowd pleaser.

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

2 racks of lamb (French boned)
1 tablespoon vegetable oil
Ground white pepper
2 tablespoons dried rosemary
1 cup whole walnuts
1/2 teaspoon garlic powder
1 egg
2 tablespoons Dijon mustard
2 cloves minced garlic

To prepare the racks of lamb: Heat the vegetable oil in a saute pan over high heat. Season the racks of lamb with salt and pepper (I use fresh ground sea salt and ground white pepper). Sear the racks on all sides until nicely browned. Remove racks to a platter and allow to cool enough to handle. At this point preheat the oven to 400 degrees F.

To Make The Walnut Crust:
Put dried rosemary into a food processor and pulse several times to grind, If you don't do this the rosemary pieces will be too large. Add walnuts, 1/4 teaspoon of salt and 1/2 teaspoon of white pepper, and garlic powder. Pulse several times until mixture is the consistency of bread crumbs. Pour mixture onto a large dinner plate or a platter.

To Make The Mustard Mixture:
In a dish combine the egg, mustard and 2 cloves of minced garlic. Mix well with a fork until egg and mustard are completely incorporated.

To Coat The Racks Of Lamb:
Line a baking sheet with parchment paper or foil. Once the racks are cool enough to handle, place 1 rack in the mustard mixture and coat all sides. Next place the coated rack into the walnut mixture and coat well. Using your hand press the walnut mixture firmly onto the coated rack. Transfer rack to the baking sheet. Repeat steps for each rack. You can make the recipe to this point and place in refrigerator until ready to cook.

To Cook:
Place the racks of lamb into the oven and roast for 20 minutes for medium rare. I use a temperature probe in one of the racks, and remove meat from oven when it registers between 125 to 130 degrees F. Remove from oven and let stand for 5 to 10 minutes before cutting.

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Rattlesnake Stew

3 Rattlesnakes cut up or
1-1/2 lb beef rump roast; for beef stew or
4 cut up chicken breasts
1 can corn
1 can peas or one cup frozen peas, thawed
5 carrots cut up
1 jar sliced mushrooms
salt, pepper, and stew spices (1 pkg)
1 can beef gravy in jar or can
1 onion sliced or pearl onions; cut up
5 pared potatoes quartered
1 can beef or chicken broth
1 beef or chicken bouillon cube
1 cup dry red wine

Use any or all of the above gravy ingredients that you have in your pantry.
Add canned vegetables during the last half hour of cooking on low heat so as not to lose the vitamin benefits.
Cook in Crockpot on High for 4 hours and Low for 7 hours; Pressure cooker takes only 20-25 minutes. It's a snap.
Great with cornbread or French bread for dipping.
A nice winter stew.
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Roast Duck

This light, not fatty duck is easy to prepare and will
make you feel like you're eating in a Five Star Restaurant.

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

2 (5 to 5 1/2 pounds each) ducks,
innards and wing tips removed
6 quarts chicken broth
Kosher salt
1 teaspoon freshly ground black pepper

Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.

Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.

When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.

Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.
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Roast Duck With Orange Sauce 1

1 (4-5 lb.) duck, Wisconsin C & D brand
1 orange, sliced into quarters
Salt, pepper & poultry seasoning

Preheat oven to 425 degrees. Wash duck in cold water and dry, remove excess fat. Season the inside cavity and the outside of duck with salt, pepper and poultry seasoning. Place orange quarters inside duck and place in a shallow roasting pan. Cook in hot oven for 30 minutes, then remove duck from oven and prick breast with heavy tine kitchen fork to drain grease.

Turn oven down to 300 degrees and return duck to oven for 1 hour or 1 hour and 15 minutes until tender.

Orange Sauce:
1/2 c. sugar
1 tbsp. wine vinegar
Juice of 2 oranges
1 bay leaf
1/2 tsp. thyme leaves
Salt & pepper to taste
1/2 c. Grand Marnier
Grated rind of 1 orange

1. In a heavy saucepan, combine sugar and wine vinegar. Cook the mixture over a medium flame until sugar melts and begins to caramelize.

2. Add the juice of 2 oranges, Grand Marnier and grated orange rind. Stir well and cook for five minutes.

3. Add 1/4 cup orange peel cut into julienne strips, cooked in a little water for five minutes and drained.

4. Correct the seasonings and pour over the duckling on a serving platter.
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Roast Duck With Orange Sauce 2

3 1/2 lb to 4-1/2 lb duck giblets removed
1 orange, peeled
1 salt
1 garlic powder
1/2 cup brown sugar
1 tbsp cornstarch
1 cup orange juice
1 tbsp orange rind, grated
1 lemon's juice
2 tbsp orange liqueur (optional)
2 oranges, sliced into rounds
1 parsley, for garnish

Preheat the oven to 375 degrees F.

Wash the duck, dry it, and make sure to remove any remaining pinfeathers. Pull away and discard any loose pieces of fat. Place the peeled orange inside the cavity. Sprinkle the outside of the duck lightly with salt and garlic powder. Rub the salt and garlic into the skin but do not prick the skin.

Line the bottom of roasting pan with aluminum foil to catch to grease as it melts. Place the duck on a rack in the roasting pan.

Cook in the preheated oven for 1 hour.

In the meantime, in a bowl, mix together the brown sugar and cornstarch. In a saucepan, place the mixture together with the orange juice, orange rind, lemon juice, and the orange liqueur, if desired. Stir well and bring the mixture to a boil. Reduce to a simmer, stirring constantly until the mixture loses its cloudiness and thickens slightly.

Remove the duck from the oven and allow it to cool for 10 to 15 minutes. (Do not turn off the oven.) Split the duck in half using poultry shears or a sharp knife. Remove the breastbone. Once you split the duck, you will find it easy to gently pry the breastbone away from the meat. Drain off any accumulated fat from the roasting pan. Place the duck halves on the rack, skin side up. Brush the duck with the orange sauce and reserve the remaining sauce to serve at the table.

Roast the duck for another 30 to 40 minutes. When done, the skin should be very crisp and browned. Serve the duck surrounded by the orange rounds and garnished with parsley. Pour the warm orange sauce into a gravy bowl and pass around. This duck goes very nicely with any rice dish. Makes 2 to 3 servings.

For a very fancy variation, in a small saucepan, heat 1/3 cup of orange liqueur. Place the roasted duck halves on a preheated serving platter, decorate, and pour the heated liqueur over the duck. Strike a match and light the liqueur in the bottom of the platter. Carry the duck flambe to the dinning table to a chorus of ooohs and aaahs.

For an exotic variation, try mixing together 1/3 cup of honey, 1/3 cup of orange juice, and 1 teaspoon of curry powder. Season the duck to taste as usual. Apply half of the sweet, spicy mixture to the bird. Roast in the preheated oven as above. Periodically baste the duck with remaining mixture. This delicious coating on the duck will have you dreaming of warm nights in Kashmir.
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Roast Chicken

This is one of the most adaptable recipes I've ever found. You can interchange any herbs you have on hand, replace the lemon with onion, or any substitution you may want to do. The fact that the chicken rests on top of the onions keeps them moist and juicy and the pan gravy is fantastic as is, no need to thicken.

(Makes: 6 Servings)

6 to 7 pound chicken
1 large onion or lemon
2 cloves garlic, minced
Salt and pepper

Preheat oven to 425 degrees. Remove giblet bag from cavity. Rinse chicken and pat dry. Stuff the chicken cavity with peeled onion or split lemon. Rub skin with minced garlic, salt and pepper. Roast in oven for approximately 15 minutes per pound, or until juices run clear. The temperature of chicken should reach approximately 160 degrees. Let chicken sit to allow juices to reabsorb. Carve and serve.

Easy Pan Gravy:
Juice and oil of roasted chicken
1 cup canned chicken stock
Salt and pepper

Remove grease from the roasting pan using a large spoon, but leave brown bits and juices. On stove-top place pan over medium heat. Add chicken stock. Scrape up bits and bring to a simmer. Season and serve with carved chicken.
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Roasted Chicken 101

1. To ensure even cooking, let the chicken stand at room temperature for 30 minutes before roasting.

2. Discard any pop-up timers that come with the chicken; an instant-read thermometer gives a far more accurate reading.

3. Dont forget to salt the cavity of the chicken; this will season the meat more effectively than salting the skin.

4. Stuff the cavity with aromatics like fresh herbs, garlic cloves, lemon wedges, and quartered onions to perfume the meat.

5. Arrange a single layer of onion slices in the bottom of the roasting pan to form a bed for the chicken. The onion will flavor both the chicken and the pan gravy, and it will prevent the chicken skin from sticking to the pan (or rack) and tearing.

6. Let the chicken rest for at least 15 minutes before carving; this allows the juices to collect in the meat instead of in the well of your cutting board.

How To Truss A Chicken:
Trussing helps the chicken keep its shape and cook more evenly during roasting. While traditional trussing involves tying the whole body of the chicken together, it is much easier just to tie the legs together with kitchen twine.

Roast Chicken

(Makes: 4 Servings)

1 six-pound roasting chicken
2 tablespoons unsalted butter
Salt & freshly ground black pepper
2 medium onions, peeled and sliced
crosswise 1/2 inch thick
1 lemon
3 large cloves garlic, peeled
4 sprigs fresh thyme
1 cup Homemade Chicken Stock ,
or canned low-sodium chicken broth, skimmed of fat

1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425°. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.

2. In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward,
cross them, and tie together.

3. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180° and the thigh 190°.

4. Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

Homemade Chicken Stock

(Makes: 5 Quarts)

This recipe makes more than you’ll need for many recipes, but the stock can be frozen for up to four months. The gelatin from the chicken bones is released during the long cooking time yielding a rich, flavorful stock.

1 teaspoon whole black peppercorns
6 sprigs fresh dillor 2 teaspoons dried dill
6 sprigs fresh flat-leaf parsley
2 dried bay leaves
2 leeks, washed, white and pale-green parts only, cut into thirds
2 carrots, scrubbed, cut into thirds
2 stalks celery, cut into thirds
1 four-pound chicken, cut into 6 pieces
1 1/2 pounds chicken wings
1 1/2 pounds chicken backs
12 cups (two 48-ounce cans) canned low-sodium chicken broth

1. Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle.

2. Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface.

Pan Gravy

(Makes: 2/3 Cup)

Pan juices from Roast Chicken
1 cup Homemade Chicken Stock, or low-sodium canned
1 tablespoon unsalted butter

1. While the chicken rests, pour the pan drippings into a shallow bowl or a fat separator, leaving the onions in the pan. Using a fat separator or large spoon, skim off and discard as much of the fat as possible.

2. Pour the remaining drippings and juices back into the roasting pan. Place pan over medium-high heat, and cook for about 1 minute. Add chicken stock, and raise the heat to high. Using a wooden spoon, deglaze the pan by stirring up any brown bits so that they combine with the stock; these brown bits add flavor to the gravy. Cook until the liquid is reduced by half, about 4 minutes.

3. Strain into a small bowl, pressing down on the onions with the back of a spoon to extract any remaining liquid; discard the onions. Stir in butter until it is fully incorporated. Serve immediately.
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Roasted Lamb With Potatoes

(Makes: 8 to 10 Servings)

18 cloves garlic
1 (750-ml) bottle dry red wine
2 cups freshly squeezed lemon juice
3 tablespoons dried Greek oregano
3 tablespoons dried rosemary
Coarse salt and freshly ground pepper
1 (8-pound) leg of lamb, bone in and trimmed of fat
1/4 cup extra-virgin olive oil plus 3 tablespoons
6 pounds Idaho potatoes, peeled and cut into 1/6 lengthwise
8 large globe artichokes, stems, leaves, and chokes removed

Finely chop 8 cloves garlic. In a large shallow pan, combine wine, 1 cup lemon juice, chopped garlic, 2 tablespoons oregano, and 2 tablespoons rosemary; season with salt and pepper. Add lamb, turning to coat. Cover, and marinate in refrigerator overnight.

Preheat oven to 350 degrees F.

In a mortar and pestle, crush 6 cloves garlic and the remaining oregano and rosemary. Remove lamb from marinade, and pierce lamb with a paring knife in 10 to 12 places. Rub garlic mixture over lamb, pushing the mixture into the incisions. Transfer to a large roasting pan, and pour 3 tablespoons olive oil over lamb, rubbing to coat.

Place potatoes around lamb in roasting pan. Crush remaining 4 cloves garlic, and toss with potatoes. Drizzle remaining 1/4 cup olive oil and remaining 1 cup lemon juice over potatoes. Season with salt and pepper. Transfer to oven, and roast for 1 hour. Add artichokes to roasting pan, and roast 45 minutes more, basting occasionally with lemon juice. Remove from oven, and let rest for 10 minutes before carving.

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Roasted Pork Loin With Pearl Onions

Prep Time: 20 Minutes
Total Time: 1 Hour 20 Minutes
Makes: 4 Servings

Mild-tasting pearl onions are about the size of marbles,
and frozen ones dont require peeling.
When buying pork, look for meat thats pink with a thin layer of fat on top.

1 boneless center-cut pork loin roast (2 pounds)
Coarse salt and ground pepper
3 teaspoons Dijon mustard
1 1/2 tablespoons plain breadcrumbs
1 pound frozen pearl onions, thawed
1 tablespoon olive oil

1. Preheat oven to 450.
Rub pork with salt, pepper, and 2 teaspoons mustard.
On a plate, season breadcrumbs with salt and pepper.
Coat top and sides of roast with breadcrumbs, leaving ends uncoated.

2. In a 9-by-13-inch roasting pan, toss onions with oil;
season with salt and pepper.
Place pork in center of pan; roast 15 minutes.
Turn onions; cook 10 minutes.
Add 1/4 cup water; stir onions to coat.
Continue cooking until onions are caramelized,
pork juices run clear,
and an instant-read thermometer inserted
into the thickest part of the meat registers
140, 10 to 15 minutes more.
Remove pork and onions from pan;
let meat rest 20 minutes before slicing.

3. While meat is resting,
add 1/2 cup water and remaining teaspoon mustard to pan.
Cook over medium heat, scraping up browned bits.
Stir until sauce is fully blended,
3 to 5 minutes; serve with pork and onions.

Cook the onions until they are caramelized.
If the pork is done first, remove it, and leave the onions in a little longer.
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Roasted Salmon

Prep Time: 10 minutes
Cook Time: 12 minutes
Makes: 1 Serving

1 (5-ounce) piece salmon, with skin
1 teaspoon extra-virgin olive oil plus additional, for drizzling
1/2 tablespoon chopped fresh chives
1/2 tablespoon fresh tarragon leaves, optional

Preheat oven to 425 degrees F.

Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate. Discard skin, then drizzle salmon with oil and sprinkle with herbs.

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Roasted Turkey With Sherried Cream Gravy

(Makes: 12 Servings)

Turkey Gravy:
6 quarts water 4 tablespoons all-purpose flour
1 1/2 cups kosher salt 1 cup cream Sherry or apple cider
1 tablespoon cracked black pepper 2 cups chicken broth
4 bay leaves 1/4 cup heavy cream
14 to 16-pound turkey, neck and giblets reserved
8 ounces unsalted butter, softened
Juice and zest of 3 oranges
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped + 4 fresh sage sprigs
salt & pepper, to taste
2 cups chicken broth

Line an extra-large stock pot with a large-heavy plastic bag (a 30 gallon trash bag works great!).
Combine the water, salt, pepper and bay leaves and stir until dissolved.
Rinse the turkey and reserve the neck and giblets.
Place the turkey in the brine and refrigerate for 10 to 18 hours.

Preheat the oven to 350F.
Drain the turkey well and discard the brine.
Pat the turkey dry and place it on a rack in a large roasting pan.
Tuck the wings underneath the turkey and tie the legs together loosely.
Season the bird liberally with salt and pepper.
Place the reserved turkey neck and giblets in the bottom of the roasting pan.
Stir together the butter, orange juice, orange zest, thyme and sage until well blended.
Carefully lift the turkey skin from the breast meat and rub 1/4 cup of the butter mixture under the skin.
Rub the remaining butter over the outside of the bird.
Stuff the orange rinds and sage sprigs inside the cavity of the turkey.
Pour 2 cups of chicken broth into the roasting pan.

Roast the turkey for the first hour without opening the oven.
Then continue roasting the bird for approximately 2 1/2 to 3 hours more, basting with the pan drippings every 30 minutes.
Cover the bird loosely with foil if it is browning too quickly.
Roast the turkey until a meat thermometer inserted in the thickest part of the thigh registers 180F.
Transfer the turkey to a serving platter.
Tent the turkey with foil and let is stand for 20 minutes before carving.

Remove the turkey neck and giblets from the pan and discard.
Skim the fat from the pan juices, reserving 1/4 cup of the fat, and place the roasting pan on top of the stove over high heat.
Add the sherry or cider to the pan juices and scrape up any brown bits from the bottom of the pan.
Bring the mixture to a boil, then remove the pan from the heat.

Place the reserved fat in a large saucepan over medium heat.
Add the flour and whisk to create a roux, whisking constantly for 3 minutes, or until golden in color (a roux is a cooked mixture of flour and fat used to thicken the gravy).
Add the sherry mixture, broth and cream and whisk to combine.
Simmer the gravy until thickened to desired consistency, about 5 minutes.
Season to taste with salt and pepper.

The secret for silky smooth gravy is to use a blender to smooth out any lumps
Other gravy tips include adding a teaspoon of peanut butter to cover up any burnt flavor (it doesn't alter the taste!) and adding a pinch of baking soda to fix gravies where the fat has separated from the liquid.

Be sure to thaw your turkey completely before brining or roasting!
Thawing in the refrigerator is the best method.
Defrosting a frozen turkey in the fridge will take 24 hours for every 4 pounds of turkey.
For example, a 16-pound bird will take 4 days.
If you find yourself short on time, try the cold water thawing method.
Place the turkey in its wrapper, breast side down, in cold water to cover.
Change the water every 30 minutes to keep the surface cold.
Estimate the minimum cold water thawing time to be 30 minutes per pound of turkey.

To test your turkey for doneness, insert an oven-safe meat thermometer into the thickest part of the thigh, between the thigh and the breast, making sure the thermometer does not touch the bone.
Turkey is fully cooked when the thigh's internal temperature is 180F.
The thickest part of the breast should read 170F and if you've stuffed the bird, the stuffing should read 160F.

If you've chosen to cook the stuffing inside the bird, stuff the turkey just before roasting to eliminate harmful bacteria growth.
Also, turkeys roasted with stuffing inside take a few minutes longer per pound to cook than unstuffed turkeys.
Be sure to check the roasting times below.

(Oven Temperature 350F)

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.


8 to 12 pounds - 3 1/2 to 4 hours
12 to 14 pounds - 3 3/4 to 4 1/4 hours
14 to 18 pounds - 4 1/4 to 4 1/2 hours
18 to 20 pounds - 4 1/2 to 4 3/4 hours
20 to 24 pounds - 4 3/4 to 5 1/4 hours
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Rustic Meat & Bean Pot

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 4 Servings

1 pound sweet Italian sausage links brushed with extra-virgin olive oil
1 tablespoon extra-virgin olive oil, 1 turn around the pan
1 slice bacon, chopped
1 pound boneless, skinless chicken thighs, cut into bite-size chunks
1 boneless 8 ounce pork loin chop, cut into bite-size chunks
1 teaspoon ground thyme or poultry seasoning
Coarse salt and black pepper
4 cloves garlic, crushed
1 medium carrot, chopped
1 medium onion, chopped
1 rib celery, chopped
1 bay leaf, fresh or dried
1/2 cup dry white wine
1 (15-ounce) can diced tomatoes in puree
2 cans cannellini beans, drained
1/2 loaf crusty baguette, split lengthwise
1 clove garlic, cracked, for garnish
A drizzle extra-virgin olive oil

Preheat broiler to high. Place sausages on a broiler pan and cook 6 inches from heat source 15 minutes turning once.

Meanwhile, heat a large skillet over medium high heat. Add extra-virgin olive oil, 1 turn around the pan, and chopped bacon. Cook bacon 1 minute, then add chicken and pork and brown cubes on all sides, 3 minutes. Season meats with thyme, salt, and pepper, and add garlic, vegetables, and bay leaf to the pot. Cook 5 minutes stirring occasionally, then deglaze pan with the wine.

Slice sausages on an angle and add pieces to the pot on the stove. Stir in tomatoes and beans and heat them through. Adjust seasonings and remove pan from heat.

Broil the split baguette until golden. Rub bread with cracked garlic and drizzle with oil. Coarsely chop bread and scatter the chunks around the edge of the pan. Serve the cassoulet directly from the hot pot at the table.
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Rosemary & Thyme Roasted Cornish Game Hens

Prep Time: 35 minutes
Cook Time: 1 hour
Makes: 4 Servings

4 teaspoons rosemary leaves
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon fresh thyme leaves, minced
1/4 teaspoon finely grated fresh lemon zest
Salt and freshly ground black pepper
4 small Cornish game hens (about 1 1/4 pounds each)
1 small lemon, halved
1/4 cup dessert or sweet wine - or a late harvest Riesling
Rosemary sprigs and thyme leaves, for garnish

With a mortar and pestle coarsely crush rosemary and in a small bowl stir together with butter, thyme, zest and salt and pepper, to taste, until combined well. Spoon mixture onto a sheet of plastic wrap and form into a 4-inch long log. Chill compound butter, wrapped well in plastic wrap, until firm, at least 30 minutes, and up to 3 days.

Preheat oven to 475 degrees F.

Discard gizzards from birds and trim necks flush with bodies, if necessary. Rinse birds inside and out and pat dry. Starting at neck end of each bird, slide fingers between meat and skin to loosen skin (be careful not to tear skin). Cut butter into 16 (1/4-inch thick) slices and gently push 4 slices under skin of each bird, putting 1 slice over each breast half and thigh. Tie legs of each bird together with kitchen string and secure wings to sides with wooden picks or bamboo skewers.

Arrange birds in a flameproof roasting pan large enough to hold them without crowding. Gently rub birds with lemon halves, squeezing juice over them, and season with salt and pepper. Roast birds in middle of oven 30 minutes (for poussins) to 45 minutes (for Cornish hens), or until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170 degrees.

Transfer birds to a platter and loosely cover with foil to keep warm. Add the wine to roasting pan and deglaze over moderate heat, scraping up brown bits. Transfer jus to a small saucepan. Skim fat from jus and simmer until reduced to about 1/2 cup. Garnish birds with herbs and serve with jus.

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Salmon Baked In Foil

If you like salmon, give this one a try. This flavorful and fragrant recipe is extremely easy to prepare, and gives off an exotic ambiance, and curiousity, served at the table closed up in the foil. As the tomato mixture cooks, it mixes with the natural juices of the salmon. The result is a wonderful, buttery taste that keeps the salmon very moist and tender. There is no need for a dipping sauce with this recipe.

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 4 Servings

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed.

Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 15-25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
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1/2 lbs round steak
2 tbsp oil
1 envelope brown gravy mix
2 cups water
4-1/2 tsp instant minced onion
1 tbsp red cooking wine
1 tsp Worcestershire sauce
1/4 tsp ground ginger
1/2 tsp salt
pepper to taste
1 bay leaf

Cut steak into 1 inch cubes.
Brown in hot oil.Remove and place in 1-1/2 quart casserole dish.
Add gravy mix and water to skillet and bring to boil, stirring constantly.
Stir in minced onion, cooking wine,
Worcestershire, ginger, salt, pepper and bay leaf.
Pour over meat in the casserole dish.
Cover and bake at 325 for 1-1/2 hours. Remove bay leaf.
Serve over rice or noodles.
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Sausage Pie

This fluffy and light, melt in your
mouth recipe is quick to prepare
and excellent for a brunch or holiday treat.

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

1 pound ground sausage or
country sausage or turkey sausage
1/3 cup chopped onion
1 tablespoon butter
3/4 cup milk
1 (3-ounce) package cream cheese
3 eggs
1 cup shredded cheddar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt
(use less if the sausage is salty)
1/8 teaspoon pepper
1 (9-inch) deep-dish pie crust,
partially baked and cooled

Preheat the oven to 375 degrees.

In a heavy skillet over medium heat, crumble the sausage with a fork. Saute the sausage until completely cooked. Drain off the fat, remove the sausage, and set aside. Melt the butter in another skillet over medium heat. Saute the onions in the butter until tender. Add the milk and heat until steam rises, but do not boil the milk. Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat. In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt, and pepper. Mix thoroughly and pour this into the piecrust. Top with cooked sausage, and bake for 30 minutes, or until set.

The amount of sausage can be reduced to 3/4 lb, add an extra egg and use cheddar and swiss cheese. This can also be made in small ramekins (using 6) and be made without the crust. And would be wonderful in little pastry cups as appetizers.
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Sauteed Shrimp

This recipe is easy and delicious. It also goes great with angel hair pasta,
coated in oil and mixed with freshly grated parmesan cheese.
White wine may be substituted for the chicken broth.

(Makes: 4 Servings)

1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
1 pound jumbo shrimp, peeled and deveined
2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
1 lemon, juiced
1/2 cup chicken broth
Chopped fresh flat-leaf parsley, for garnish

Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the
seasoned flour to coat all sides.

Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.

Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.

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Savannah Seafood Gumbo

Prep Time: 1 hour
Cook Time: 1 hour 45 minutes
Makes: Approximately 8 to 10 Servings

1/4 cup oil
6 tablespoons all-purpose flour
2 cups onion, chopped
1 cup green bell pepper, chopped
1 cup celery, diced
3 large garlic cloves, minced
4 cups chicken broth
1 tablespoon chicken base
3 cups water
2 bay leaves
1 1/2 teaspoons dried thyme
1 teaspoon dried basil
1/3 cup dried parsley
1 teaspoon lemon pepper
1/2 teaspoon cayenne pepper
2 teaspoons House Seasoning, recipe follows
2 tablespoons soy sauce or Worcestershire sauce
1 (14 1/2-ounce) can diced tomatoes seasoned
with garlic, basil, and oregano or 2 cups fresh diced tomatoes
4 cups sliced Cajun-style fresh link sausage
4 cups cut okra (fresh or frozen)
2 cups oysters and liquor
1/2 pound crabmeat
1 1/2 pounds fresh peeled shrimp
3 cups bay scallops
File powder

In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, celery and garlic. Saute for 2 to 3 minutes, stirring constantly. Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, soy sauce and tomatoes. Cut sausage into 1/2-inch pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours, stirring occasionally. Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in.

File Powder is a herb which is a must for cooking authentic Cajun cuisine. Quite simply, file powder is the powdered leaves of the sassafras tree. When ground, they smell somewhat like eucalyptus or juicy fruit gum. Long before the necessity of file powder for Creole and Cajun cooking, American Indians pounded sassafras leaves into a powder and added them to soups and stews. In addition to contributing an unusual flavor, the powder also acts as a thickener when added to liquid.

Add file powder after putting gumbo into individual serving bowls. Adding file into the pot will make the gumbo too thick as File powder acts as a thickening agent.

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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Savory Oven Fried Chicken

(Makes: 6 Servings)

12 Pieces of Chicken
3 Tbsp Hot Pepper Sauce
1 1/4 cup Buttermilk
1/4 cup Olive Oil
2 Tbsp Dijon Mustard
2 Cloves Garlic, Minced
2 tsp Salt
1/2 tsp Black Pepper
1/3 cup Parmasean Cheese
1/4 cup Flour
2 tsp Thyme
1/2 tsp Paprika
1/2 tsp Cayenne Pepper

Preheat oven to 425 .

Marinate the chicken in hot sauce, buttermilk, oil, mustard, garlic, salt and pepper for up to 3 hours.

One by one, dip each piece of chicken in a bowl filled with the remaining ingredients before placing on a baking sheet. Bake for about an hour.
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Scampi On Couscous

This fabulous recipe with it's great presentation has great texture, is easy to prepare, looks beautiful, and is great for company. The couscous had wonderful flavor and if you like a chunkier couscous, I recommend not putting the tomato mixture in a food processor which makes the meal even more interesting. This recipe can also be paired with bacon wrapped scallops which adds a nice background flavor to the dish.

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

1/2 cup plus 2 tablespoons extra-virgin olive oil
1 tsp butter 1 small onion, chopped
1 carrot, chopped
1 garlic clove, peeled and smashed, plus 2 garlic cloves minced
2 (8 ounce) cans chopped tomatoes in their juice or Italian-herb flavored chopped tomatoes
1 (8ounce) bottle clam juice or chicken broth
1/4 cup dry white wine
1 cup water
2 cups plain couscous
2 pounds large shrimp, peeled and deveined
1 lemon, juiced
1 tablespoon red pepper flakes
Chopped parsley leaves, for garnish

In a large pot, heat 1/4 cup olive oil with a tsp butter. When almost smoking, add onion, carrot and 1 clove smashed garlic and saute until vegetables are soft, about 5 minutes. Add the canned tomatoes and their juice, clam juice and white wine. Bring to a boil and simmer on medium heat for 10 minutes, uncovered. Remove from heat and allow to cool slightly. Carefully pour tomato mixture in the bowl of a food processor and puree. Add a couple of tablespoons of water if needed - you want to end up with a broth. Check for seasoning.

Return broth to the pot. Add 1 cup of water and 2 tablespoons extra-virgin olive oil and bring to a boil. Reduce heat and add 2 cups couscous. Cover pot and remove from heat. Let rest for 10 minutes, allowing the couscous to absorb all the liquid. Fluff with a fork and season with salt and pepper.

In a large skillet, add the remaining 1/4 cup oil and the 2 cloves of minced garlic. Heat the oil, making sure not to burn the garlic. When the oil is hot, add the shrimp and stirring occasionally, cook the shrimp until they start to turn pink, about 5 minutes. Be careful not to overcook the shrimp or they will become tough. Remove from heat and add the lemon juice, red pepper and chopped parsley. Check for seasoning.

To serve, mound the couscous in the center of a platter and top with the shrimp. Serve with some crusty bread to mop up the juices
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Shiitake Beef Stroganoff

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Makes: 4 Servings

2 tablespoons olive oil
4 (5 to 6-ounce) tail of filet or filet mignon pieces, cut crosswise into 1/4-inch-thick pieces
2 tablespoons unsalted butter
1 1/2 cups finely chopped onion
Salt and freshly ground black pepper
1/2 pound fresh shiitakes, stems discarded and caps thinly sliced (about 2 cups)
1/2 pound white mushrooms, trimmed and thinly sliced (about 2 cups)
2 tablespoons all-purpose flour
1 cup dry red wine
1 1/2 cups beef broth
1/2 cup sour cream
1 tablespoon Worcestershire sauce, or to taste
1/4 cup finely chopped fresh parsley leaves

Serving Suggestion:
buttered egg noodles

In a 10 to 12-inch skillet heat 2 tablespoons oil over moderately high heat and brown beef in batches, transferring beef to plate with slotted spoon or tongs.

Add 2 tablespoons butter to skillet and cook onion with salt and pepper, to taste, over moderate heat, stirring, until softened. Add mushrooms and cook, stirring, until tender and liquid they give off is evaporated. Sprinkle flour over vegetables and cook, stirring 1 minute. Add wine and boil until cooking liquid is almost evaporated Add broth and simmer 1 minute. Stir in sour cream and Worcestershire sauce.

Return beef to skillet and gently simmer carefully, stirring occasionally, until beef is warmed through about 3 to 5 minutes. Stir in parsley, and season with salt and pepper, to taste.

Serve stroganoff with buttered noodles.

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Shrimp & Grits 1

Prep Time: 20 minutes
Cook Time: 15 minutes
Makes: 2 Servings

2 servings cooked grits
2 tablespoons olive oil
1/2 cup diced tasso ham*
2 tablespoons diced leeks
2 tablespoons diced onion
2 tablespoons diced green peppers
20 medium to large shrimp, peeled and de-veined, with tails on
1 to 2 tablespoons white wine
1 cup heavy cream
Salt and pepper
Green onion tops, chopped

Note: Tasso is a Cajun ham and is often hard to find outside of Louisiana, but you can find it at some specialty gourmet shops or by mail order. If not, you can substitute salt pork, pancetta, or prosciutto, but you will have to beef up your seasonings, as tasso is very flavorful.

Cook grits according to package directions; set aside and keep warm.

Heat oil in a large skillet over medium-high heat. Add tasso and saute until crisp. Add diced vegetables and saute until onions are translucent. Add shrimp and saute for 30 to 45 seconds, or until pink. Remove from the pan and set aside. Deglaze the pan with a little white wine. Slowly add the cream and let reduce until thickened. Season with salt and pepper, to taste.

Divide grits among 2 serving plates. Line plate edges with shrimp (10 shrimp per serving). Pour sauce over grits. Garnish with green onion tops.

For a great creative idea, use martini glasses to serve shrimp and grits, with the grits on the bottom and shrimp and sauce on top.

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Shrimp & Grits 2

This recipe is great! The flavors blend well together
and the grits is smooth and creamy.

Prep Time: 15 minutes
Cook Time: 35 minutes
Makes: 4 to 8 Servings

2 cups chicken stock
1 cup stone-ground white cornmeal
1 cup heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil
1 medium white onion, minced
1 garlic clove, minced
1 pound spicy sausage, cut in chunks
2 tablespoons all-purpose flour
2 cups chicken stock
1 bay leaf
2 pounds large shrimp, peeled and deveined, tails on
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh flat-leaf parsley
1 green onion, white and green part, chopped

To make the grits, place a 3-quart pot over medium-high heat. Add the chicken stock and bring to a boil. Slowly whisk in the cornmeal. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the cream and butter, season with salt and pepper.

To make the shrimp, place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaf. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.

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Shrimp Jambalaya

Prep Time: 20 Minutes
Total Time: 55 Minutes
Makes: 4 Servings

This spicy New Orleans favorite can be tamed with a milder smoked sausage, such as chorizo or kielbasa, in place of the traditional Cajun andouille.

1 tablespoon canola oil
6 ounces andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces
1 medium onion, diced
1 green bell pepper, ribs and seeds removed, diced
3 celery stalks, diced
2 garlic cloves, minced
Coarse salt and ground pepper
2 teaspoons paprika
8 plum tomatoes, seeded and chopped
1 cup long-grain white rice
1 pound medium shrimp (about 30), peeled, deveined, and tails removed
1/2 cup thinly sliced scallions, for garnish

1. Heat oil in a large skillet over medium-high heat.
Add sausage; cook, turning occasionally, until browned on all sides, 4 to 6 minutes.
Add onion, bell pepper, celery, and garlic; season with salt and pepper.
Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes.
Stir in paprika; cook until fragrant, about 1 minute.

2. Add tomatoes, rice, and 3 cups water to skillet; cover, and simmer over medium heat until rice is cooked and has absorbed all water, about 15 minutes.

3. Add shrimp to skillet, and cook, covered, until shrimp are opaque throughout, 3 to 4 minutes.
Remove from heat; season with salt and pepper, as desired.
Serve hot, garnished with scallions.

To devein shrimp, use the tip of a paring knife to make a shallow incision down middle of back.
Remove dark vein, using your fingers if necessary.
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Shrimp Scampi With Spaghetti Squash

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

Scampi Butter, recipe follows
1 pound raw peeled and deveined 16 to 20 count shrimp, with tail on (recommended: tiger prawns)
1 tablespoon white wine
2 ounces Asiago cheese, cut into small chunks
1 avocado, large diced
Spaghetti Squash, recipe follows
Fresh arugula, for garnish

Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks. Serve over hot spaghetti squash and garnish with fresh arugula.

Scampi Butter:
1/4 pound unsalted butter, softened
1 tablespoon minced garlic
2 tablespoons minced red onion
1 tablespoon fresh chopped parsley leaves
1/2 teaspoon garlic powder
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced

In a bowl with a wire whisk, mix together all ingredients until well blended.

Spaghetti Squash:

Prep Time: 10 minutes
Cook Time: 25 minutes
Makes: 8 Servings

1 medium spaghetti squash (about 3 pounds)

Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure).

Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands.
Discard the skin.

You can reheat the squash strands by dipping with a strainer in boiling water just before serving.

Cook's Note:
Spaghetti squash may be used in any recipe that calls for pasta. It is great plain with butter or with marinara sauce, scampi, or even alfredo.

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Shrimp With Garlic & Lemon

Prep Time: 15 Minutes
Total Time: 15 Minutes
Makes: 4 Servings

4 tablespoons butter
3 garlic cloves, minced
1 1/2 pounds medium shrimp, peeled and deveined
1/3 cup fresh lemon juice
1/4 cup chopped fresh parsley
Coarse salt and ground pepper

1. Melt butter in a 12-inch skillet over medium-high heat.
Add garlic; cook, stirring until fragrant, about 1 minute.
Add shrimp; cook, tossing occasionally, until pink and opaque, 5 to 7 minutes.

2. Toss with lemon juice and parsley. Season with salt and pepper.
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Skillet Shrimp With Couscous

Prep Time: 30 Minutes
Total Time: 40 Minutes
Makes: 6 Servings

2 tablespoons olive oil
1 1/2 pounds medium shrimp, shelled and deveined
Coarse salt and ground pepper for seasoning
1 teaspoon mustard seeds
2 leeks, sliced into 1/2-inch half-moons
2 carrots, shredded
5 garlic cloves, thinly sliced
1 cup couscous
1 cup frozen peas, thawed

1. In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat.
Toss shrimp with salt and pepper.
Saut, tossing, until just cooked through, about 3 minutes. Remove.

2. Add remaining tablespoon olive oil to pan; stir in mustard seeds.
Cook until seeds begin to pop, about 30 seconds.
Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.

3. Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper.
Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

Couscous, or Moroccan pasta, requires no cooking; simply steep it in boiling water or broth.
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Smoked Salmon Ravioli With Sour Cream & Dill

Prep Time: 1 hour 40 minutes
Cook Time: 15 minutes
Makes: 4 Servings

1/3 cup finely chopped shallot
2 tablespoons unsalted butter
1/2 cup finely chopped smoked salmon (about 1/4 pound)
1/4 cup cream cheese at room temperature
2 tablespoons minced fresh dill
3 tablespoons minced fresh chives
2 tablespoons fresh lemon juice
Salt and pepper
24 won ton wrappers, thawed if frozen
Water or egg wash
Melted unsalted butter, for sauce
Sour cream, for garnish
Minced fresh dill, for garnish

In a small heavy skillet cook the shallot in the butter over moderately low heat, stirring, until it is soft, transfer the mixture to a bowl, and let it cool. Stir in the salmon, cream cheese, dill, chives, lemon juice, and salt and pepper to taste, stirring until the filling is combined well and chill the filling, covered, for 1 hour, or until it is cold.

Put 1 won ton wrapper on a lightly floured surface, mound 1 tablespoon of the filling in the center of the wrapper, and brush the edges well with water or egg wash. Put another won ton on top and press to seal around the edges. Trim the excess dough around the filling with a decorative cutter or sharp knife. Make won ton ravioli with the remaining wrappers and filling in the same manner, transferring them as they are formed to a dry kitchen towel, and turn them occasionally to let them dry slightly.

Bring a kettle of boiling salted water to a gentle boil and in it cook the ravioli in batches for 2 minutes, or until they rise to the surface and are tender. (Do not let the water boil vigorously once the ravioli have been added.) Transfer the ravioli as they are cooked with a slotted spoon to a dry kitchen towel or paper towels to drain and keep them warm. Arrange 3 of them on each of 4 heated plates. Drizzle the ravioli with the melted butter and serve them with the sour cream and the dill.

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Smoked Sausage Jambalaya

Prep Time: 20 minutes
Cook Time: 35 minutes
Makes: 4 Servings

1 pound smoked pork sausage such as kielbasa
1 large onion
2 small red bell peppers
2 celery ribs
2 teaspoons vegetable oil
1 1/3 cups long-grain white rice
2 2/3 cups chicken broth
1/4 teaspoon cayenne
4 scallions
Salt and freshly ground black pepper

Cut sausage into 1/4-inch-thick slices and chop onion, bell pepper, and celery. In a dry 2 to 2 1/2-quart heavy saucepan brown sausage over moderately high heat, stirring frequently, and with a slotted spoon transfer to paper towels to drain. Pour off any fat from pan and in pan cook vegetables in oil over moderate heat, stirring occasionally, until onion is softened. Stir in rice, broth, and cayenne and bring to a boil. Cover pan and cook rice over low heat 15 minutes.

Remove pan from heat and let rice stand, covered, 5 minutes. Thinly slice scallions. Fluff rice with a fork and stir in sausage, scallions, and salt and pepper, to taste.

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Soft Scrambled Eggs With Avocado

This recipe is so luscious, creamy and delicious, that your guests will be begging for more. This is an easy recipe but keep your eyes on the eggs, if made to perfection, they are beauty personified, and the best eggs
you'll have ever made or eaten.

Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: 6 Servings
1/4 cup heavy cream
3 tablespoons unsalted butter
Sea salt and freshly ground black pepper
3 avocados, peeled, pitted and sliced
Chopped fresh chives, for garnish

Crack the eggs into a bowl. Add the cream and whisk until the eggs look foamy and light. Heat a 10-inch non-stick skillet over medium heat. Melt the butter until it foams, then turn the heat down to low and slowly pour in the eggs.

Using a heat resistant rubber spatula, slowly stir the eggs from the outside of the pan to the center. Once the eggs begin to set, stirring slowly will create large, cloud-like curds. This sounds easy but perfect scrambled eggs that are soft and custard-like with no brown color are a sign of a really good cook. This process takes about 10 minutes.

Season the eggs with a few cranks of black pepper and good salt, like fleur de sel. Serve with a few slices of avocado and a little chopped fresh chive.
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Southern Fried Catfish

Prep Time: 10 minutes
Cook Time: 8 minutes
Makes: 4 Servings

8 (5 to 6-ounce) catfish fillets, skin removed
Old Bay Seasoning
4 cups all-purpose flour
1 cup cornmeal
Oil, for frying

Heat a fryer or a deep pot halfway filled with oil to 350 degrees F. Sprinkle both sides of each catfish with salt and Old Bay seasoning. In a separate bowl, combine the flour and the cornmeal. Dredge the catfish in the flour mixture and place in fryer. Deep fry for approximately 7 to 8 minutes until done. Drain on paper towels.
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Southern Fried Chicken

For all you first time chicken fryers out there this recipe is definitely a must try. The chicken is flavorful, juicy and moist.
You can also use this recipe for chicken wings!
The crust is so thick and tasty and beats KFC any day of the week!
Try serving this on a holiday like Memorial Day with pork ribs, steaks, potato salad and mac 'n cheese.

Prep Time: 10 minutes
Cook Time: 14 minutes
Makes: 4 Servings

3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (suggested: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange.

In another bowl, combine the flour and pepper. Season the chicken with the house seasoning.

Dip the seasoned chicken in the egg, and then coat well in the flour mixture. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the shortening until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Let the chicken drain on newspaper/paper towel for about 5 minutes, and then put it in the oven to keep warm until serving.

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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Southwest Cheese Grits

Prep Time: 20 minutes
Cook Time: 30 minutes
Makes: 6 to 8 Servings

3 3/4 cups water
2 tablespoons butter or margarine
1/2 ounce canned jalapenos, diced
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup grits
1/2 cup sour cream
1 cup grated Cheddar
1 cup grated Monterey jack
1 cup diced green peppers
1 cup diced onions
3.5 ounces canned pimentos, drained
6 ounces sugar-cured ham or deli ham, diced
1/4 cup diced scallions
1/4 cup diced tomatoes

In a large pan, combine 3 1/2 cups of water, the butter, jalapenos, garlic powder, salt, and cayenne pepper and bring it to a boil. Add the grits and stir. Reduce the heat to medium and continue stirring until the grits start to thicken. Add the sour cream, half of the Cheddar, and half of the Monterey jack and stir until creamy.

Preheat the oven broiler.

In a small skillet, add the remaining 1/4 cup water, green peppers, onions, and pimentos and cook over high heat until tender. Pour the grits mixture into a large casserole dish and top it with the cooked vegetables and ham. Add the remaining cheese on top and broil in the oven until the cheese is melted. Garnish each serving with scallions and tomatoes and serve immediately.
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Spaghetti Pie

(Makes: 10 to 12 Servings)

Originally created as a use for leftover pasta, this recipe has a creamy, satisfying flavor and makes an ideal weekend meal.

1 tablespoon unsalted butter, room temperature
Coarse salt
1 pound spaghetti
6 large eggs, lightly beaten
1 pound mozzarella cheese, shredded (about 4 cups)
12 ounces hot soppressata sausage, cut into 1/4-inch dice
1 cup finely grated (4 ounces) pecorino Romano cheese
1/4 cup heavy cream
1 teaspoon dried parsley
1/2 teaspoon freshly ground pepper

1. Preheat oven to 375 with rack in center. Butter a 10-inch-by-3-inch cake pan. Line the bottom with parchment paper; set aside.

2. Bring a large pot of water to a boil; add salt. Cook spaghetti, according to package instructions, until al dente. Meanwhile, in a large bowl, combine eggs, mozzarella, soppressata, pecorino Romano, heavy cream, dried parsley, salt, and pepper. Stir to combine. Drain spaghetti, and add to the egg-and-cheese mixture; stir to combine. Pour mixture into prepared pan, and cover with aluminum foil.

3. Bake about 40 minutes. Remove foil, and bake until lightly browned and crisp on top, 20 minutes more.

4. Transfer to a rack to cool, about 10 minutes. Run a knife around the edge, and unmold, removing parchment. Invert, cut into wedges, and serve hot.
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Spaghetti With Turkey Meatballs

Makes: 4 Servings
Prep Time: 50 minutes
Total Time: 1 hour

4 tablespoons olive oil
4 garlic cloves, minced
5 cups canned crushed tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Coarse salt and freshly ground pepper
1 large egg
1/3 cup milk
1 white onion, finely chopped
2/3 cup fresh breadcrumbs
1/2 cup freshly grated Asiago or
Parmesan cheese, plus more for serving
1/2 cup chopped fresh flat-leaf parsley
1 pound ground turkey
1 pound spaghetti

1. Make The Sauce:
In a large nonstick skillet, heat 3 tablespoons
oil over medium-high heat. Add garlic, and cook, about 1 minute.
Stir in tomatoes, oregano, and thyme. Season with salt and pepper.
Bring to a boil. Reduce to a simmer, and cook,
covered, for 20 to 25 minutes.

2. Make The Meatballs:
In a large bowl, whisk together egg, milk,
1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork.
Stir in onion, breadcrumbs, cheese, and parsley.
Add turkey, mixing until combined.
Form into 1 1/2-inch balls.

3. Add meatballs to skillet, spooning sauce over to coat. Cover, and cook over medium heat until meatballs are just cooked through, about 8 minutes.

4. While meatballs are cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, following package instructions, about 12 minutes. Drain pasta, and toss with remaining tablespoon oil.

5. Add spaghetti to skillet, and toss to coat evenly.
Serve with additional cheese, if desired.
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Spicy Chicken & Fiery Angel Hair Pasta

Spicy Chicken

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

4 chicken thighs with skin and bones
2 chicken breasts with skin and bones, halved crosswise
Salt and freshly ground black pepper
3 tablespoons Chili Oil, recipe follows
1 tablespoon minced garlic
1/2 cup kalamata olives, pitted, coarsely chopped
1/2 cup pitted, coarsely chopped green olives
4 tablespoons chopped fresh Italian parsley leaves
1 1/2 tablespoons drained capers
2/3 cup dry white wine

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large frying pan over medium-high heat. Add the chicken and cook until golden brown, about 5 minutes per side. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 minutes.

Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining 1 tablespoon of parsley and serve.

Chili Oil:

Prep Time: 2 minutes
Cook Time: 5 minutes
Makes: 2 Cups

2 cups olive oil
4 teaspoons dried crushed red pepper flakes

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.

Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

Fiery Angel Hair Pasta

Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 4 to 6 Servings

1 pound angel hair pasta
1/2 cup Chili Oil, recipe follows
1/2 cup chopped fresh Italian parsley leaves
1 lemon, juiced
2 tablespoons lemon zest
Coarse sea salt
Dried crushed red pepper flakes
1/2 teaspoon grated lemon peel, optional
2/3 cup freshly grated Parmesan

Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.

Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.

Chili Oil:

Prep Time: 2 minutes
Cook Time: 5 minutes
Makes: 2 Cups

2 cups olive oil
4 teaspoons dried crushed red pepper flakes

Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.

Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.

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Spicy Shrimp & Andouille Over Charleston-Style Grits

Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: 4 to 6 Servings

2 pounds medium shimp, peeled and deveined
Essence, recipe follows
8 ounces andouille sausage
1 tablespoon vegetable oil
1 cup finely chopped yellow onion
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1 teaspoon minced garlic
1 1/2 cups chicken broth, or canned, low-sodium chicken stock
1/4 cup heavy cream
2 tablespoons finely chopped green onions
2 tablespoons minced parsley
Charleston-Style Grits, recipe follows

Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil.

Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.

Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.

Charleston Style Grits:

(Makes: 4 to 6 Servings)

6 cups water
Salt to taste
1 1/2 cups quick cooking or old-fashioned grits (not instant!)
2 cups milk
1 cup heavy cream
8 tablespoons butter
Freshly ground black pepper, to taste

In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.

Essence (Emeril's 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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Spicy Shrimp & Pasta Casserole

This is a real winner and very easy to prepare.
It is also a great dish to make for company
and can be made ahead and then baked!

Prep Time: 15 Minutes
Cook Time: 30 Minutes
Makes: 8 Servings

Butter, for greasing pan
2 eggs
1 1/2 cups half-and-half
1 cup plain yogurt
1/2 cup grated Swiss cheese
1/3 cup crumbled feta cheese
1/3 cup chopped fresh parsley leaves
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
9 ounces angel hair pasta, cooked
16 ounces mild salsa, thick and chunky
2 pounds shrimp, cleaned, peeled, and deveined
1/2 cup grated Monterey Jack

Preheat the oven to 350 degrees F.

Grease a 12 by 8-inch pan or glass dish with butter. Combine the eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in a large bowl, mixing until thoroughly blended. Spread 1/2 of the cooked pasta evenly over the bottom of the prepared pan. Cover the pasta with the salsa. Add 1/2 of the shrimp and then cover it with Monterey Jack. Add the remaining pasta and shrimp. Spread the egg mixture over top of the casserole. Bake for 30 minutes or until bubbly. Let stand for 10 minutes before serving.

If you like seafood try adding about
6oz of crab meat to each shrimp layer
and a little extra Montery Jack Cheese.
For a variation try adding pepper jack & horseradish cheese.

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Steamed Lobster

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

4 live lobsters (1 1/2 pounds each)
2 lemons, halved, plus more for serving
1 tablespoon sea salt
Lemon-Caper Mayonnaise, recipe follows

Fill a large steamer or soup pot, with about 2 inches of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Bring to a boil over medium heat.

Place the lobsters in the steamer basket or directly in the pot, cover, and allow to steam until they turn bright red, about 15 minutes. Remove the lobsters from the pot and cool to room temperature, and then chill thoroughly before cracking open. Serve with lemon wedges and Lemon-Caper Mayonnaise as part of a raw shellfish bar.

Lemon-Caper Mayonnaise:

(Makes: 3 Cups)

3 cups mayonnaise
4 garlic cloves, coarsely chopped
2 lemons, juiced
3 tablespoons capers, drained and coarsely chopped
2 handfuls chopped flat-leaf parsley
Sea salt and freshly ground black pepper

Combine all ingredients in a mixing bowl and blend with a wooden spoon to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with steamed lobster and poached shrimp.
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Steamed Maryland Blue Crabs


Prep Time: 15 minutes
Cook Time: 20 minutes
Makes: Serves 14 People

1 bushel (about 8 dozen) live Maryland blue crabs, preferably large.

Males are usually larger.
A bushel is enough for 2 to 3 pots of crabs, depending on their size.

For Each Potful Of Crabs:
2 (12-ounce) cans beer
4 cups water
1 (8-ounce) packet crab boil seasoning,
usually available where crabs are purchased
2 sticks butter, melted (optional)

Brown packaging paper for covering table
4 gallon crab pot, with tight-fitting lid
Heavy garden gloves
Wooden mallets or hammers
Small paring knives

Cover tables, preferably outdoors, with brown packaging paper and tape. For each pot of crabs, add water, beer, and approximately 1/4 packet of crab boil seasoning to pot. Bring to boil. With gloves on, remove crabs from bushel, you may have to pull them apart (carefully!) and put/shake a few at a time into pot.

It is best to grab them from behind to avoid the claws, as their legs only move forward. Add enough crabs to fill bottom of pot. Sprinkle more crab boil seasoning over first layer of crabs. Continue, alternating crabs and seasoning until pot is nearly full, leaving about an inch at the top. Cover tightly.

Steam over high heat for 14 to 16 minutes, or until shells are bright orange. Halfway through cooking time, shake pot to redistribute seasoning. When done, remove pot from heat. Drain over sink the accumulated liquid from pot. Spread crabs onto large tray; place in center of table where guests help themselves. Serve with small dishes of melted butter and, for those who like added seasoning, place small bowls of extra crab boil seasoning on table.

Eating Guidelines:
It is easier to learn how to eat crabs from an expert, but if none is available, here are step-by-step instructions.

First, pull off claws and legs. Break legs and check for meat. Sucking is okay. Some like to save the claws for last because they are rather dessert-like, although the "lump" meat from the body is prized most.

Next, turn the crab on its back. You will see an elongated part of the shell that looks like a "T." Some call it the key, even though it doesn't look very much like one.

The female key is plumper; the male's is more elongated. Pull the key back, breaking it off, which makes the rest of the shell easy to remove.

Now the body of the crab is shell-less. You will now see the long rib-like strips on either side of the cavity. These are the crab's gills. Edible, but not very good. Pull them off, and you will more easily be able to break the crab in half.

When you do this, you will most likely now see a good amount of white, fleshy "lump" crab meat. Continue opening the small sections to expose more meat. You will not need mallets or hammers for this. When you are ready for the claws, break them in half at the joint. Take a wooden mallet and whack the large half hard. Don't be shy.

Other Helpful Hints:
Don't wear your Sunday best. If it tastes good, you can eat it. Plates and cutlery are unnecessary; the brown paper is a communal plate. Bibs are for babies. When finished, steamed hand towels are very welcome. The easiest way to dispose of the mess is to roll up the brown paper with all the shells, etc. on it -- taking care to "rescue" knives, bowls, etc. first -- and discard in outdoor trash can. The garbage may attract animals, so be sure to keep the lid on tight.

Leftover crabs are excellent cold, served with a mayonnaise based dipping sauce. Cooked crabs will keep in refrigerator for a few days.

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Steamship Round

Prep Time: 15 minutes
Cook Time: 5 hours
Makes: Up to 200 Servings

1 (50 to 60-pound) steamship round, or other cut of round steak
Seasoning salt (recommended: Lawry's)
Kosher salt
Cracked black pepper
4 carrots, cut into thirds
4 stalks celery, cut into thirds
3 onions, quartered

Preheat oven to 300 degrees F.

Rub meat with seasoned salt, kosher salt, and pepper. Place meat in a large roasting pan. Add 1-inch of water to the pan. Place carrots, celery, and onions around the meat. Cover meat with foil and place in oven; cook for approximately 4 to 5 hours, or until the internal temperature reaches 140 degrees F when measured on a meat thermometer. Remove from oven and let rest for 10 minutes. Slice it as it is served.
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Sticky Chicken

1 cup peach jam
1/2 cup barbecue sauce
1/2 cup chopped onion
2 tbsp soya sauce
1 cut up chicken

Combine ingredients and heat up.
Pour over chicken and bake at 325 for 1 hour.
Baste during the last 1/2 hour. Enjoy!
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Stuffed Cabbage 1

l very large head of cabbage
2 lbs. ground chuck
1 cup uncooked rice
1 small onion - grated
3 eggs
1 1/2 tsps. salt
1/2 tsp. black pepper

1 large onion - sliced
2 - 16 oz. cans tomato sauce
1 - 28 oz. can whole or crushed tomatoes
1/4 cup lemon juice
1 tsp. salt
1/4 tsp. black pepper
1 1/4 cups brown sugar

Remove about 10 to 12 large cabbage leaves and place them in boiling water, a few minutes each to soften. Drain & set aside. Combine ground chuck, rice, grated onion, eggs, salt & pepper & mix well. Place a mound of the meat mixture, in the center of a large cabbage leaf. Fold and wrap the cabbage leaf completely around the hamburger. Repeat with all cabbage leaves and meat mixture.

Arrange cabbage rolls, seams down, with onion slices in a deep casserole dish or dutch oven. In a large bowl, mix together tomatoes, tomato sauce, brown sugar and lemon juice. Pour over cabbage rolls. Bake at 350 - covered for 1 hour, then uncovered for 1 more hour.
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Stuffed Cabbage 2

(Makes: 6 Servings)

1-1/2 lb ground beef
1 cup rice
1 cup water
1 tsp salt; 1/4 tsp pepper
1 Tbsp sugar
1 large onion sliced into rings
1 small onion chopped
2 cloves of garlic (crushed)
2 Tbsp of margarine
2 cabbage heads
2 cups sauerkraut with juice (14 oz)
1 lrg can crushed tomatoes (14 oz)
1 can of tomato sauce (15 1/2 oz)

Take core out of cabbage head.
Place whole cabbage head in water until it boils.
(turn off heat) and let sit for 15 minutes.
Drain. Separate leaves carefully keeping them in one piece and cut off any thick edges; set aside.

Mix Together The Following For Meat Mixture:
raw ground beef
1 cup rice
salt, pepper and sugar
small chopped onion
chopped cloves of garlic

Wrap whole leaves around meatballs loosely
to allow rice to expand; put aside.
In dutch oven saute onion rings until golden.
Add krout, tomato sauce and water; mix.
Place stuffed cabbage into sauce.
Cover and simmer for about 2 hours.
This requires the largest crockpot or largest dutch oven you have.
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Superbowl Chili

Hunts Chili beans (1 lb 14 oz)
Kidney beans (14 oz) drained, but reserve liquid
1/2 cup ea chopped onions
1 cup chopped green pepper (1 large pepper cut)
1-1/2 cups sliced celery
2 (15 oz) can of tomatoes (cut up)
1 (6 oz) can of tomato paste
2 cloves of garlic, (or 4 TBsp minced garlic in a jar)
2 tsp salt, 1 tsp pepper
1 tsp cumin, 1/8 tsp chili powder
1 lb of ground pork (raw broken in chunks)
1 lb of ground beef (raw broken in chunks)
Shredded Cheddar Cheese for garnish

Use largest mixing bowl you have and mix everything together.
Add slow cooker and stir.
Stir frequently while adding liquid from beans to almost cover.
Cook in slow cooker on high for 2-1/2 hrs or low for 7 hrs.
Serve with cornbread, corn chips and cheese dip.
Serves 5 using largest 5 qt crockpot.
(These are big helpings during Superbowl.)
Before serving garnish the top with shredded cheddar cheese.
Keep extra cheddar cheese on hand for individual garnish.
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Super Moist Hamburgers

These make a great, moist hamburger.

(Makes: 10 Hamburgers)

1 sweet onion, chopped
1 green bell pepper, chopped
4 cloves garlic, peeled and crushed
1 tomato, chopped
2 tablespoons steak sauce
2 pounds ground beef
1/4 cup dry bread crumbs
salt and pepper to taste

1. Preheat an outdoor grill for high heat and lightly oil grate.

2. In a blender or food processor, gradually place sweet onion. green bell pepper, garlic and tomato.
Blend into a thick liquid. Mix steak sauce into the mixture.

3. Pour the blended mixture into a large bowl.
Place ground beef into the bowl, and thoroughly mix together.
Set aside approximately 15 minutes.

4. Mix again if liquid is present, then gradually introduce dry bread crumbs until the ground beef mixture is firm enough to form hamburger patties.
Salt and pepper to taste.

5. Form the ground beef mixture into hamburger patties.
Cook on the prepared grill to desired doneness.
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Sweet Tea Brined Fried Chicken

Prep Time: 20 minutes
Cook Time: 15 minutes
Makes: 8 Servings

1 lemon
1 quart very strong tea
1 cup sugar
1/2 cup kosher salt
8 chicken legs and 8 thighs

4 cups all-purpose flour
2 cups masa harina
2 tablespoons crab boil seasoning (recommended: Old Bay)
1 tablespoon chili powder
Kosher salt and freshly ground black pepper
8 eggs
1 cup buttermilk
Vegetable oil, for frying

To Make The Brine:
Zest, then quarter the lemon. Put the lemon zest and quarters in a saucepan. Add the tea, sugar, and salt. Simmer the mixture over medium-high heat until the salt and sugar dissolve. Add 1 quart of ice water and the chicken. Brine the chicken in the refrigerator for 48 hours. Drain the chicken and blot dry.

Combine 2 cups flour, the masa harina, crab boil seasoning, chili powder, salt, and pepper in a large bowl. In another bowl, beat the 8 eggs with the buttermilk. Put the remaining 2 cups of flour in a third bowl.

Prepare a breading station by lining up the bowl of flour, then the bowl containing the egg and buttermilk mixture, and finally the bowl of seasoned crust mixture. Roll the chicken in the flour, then the egg mixture, and then the crust then put the legs and thighs in a single layer on a plate or baking sheet. Set aside at room temperature for 30 minutes.

Fill a large deep pan with enough oil to completely submerge the chicken. Heat the oil over medium heat until it reaches 300 degrees F. Add the chicken and cook until it is golden and the juices run clear, 15 to 25 minutes. Drain the chicken on a rack then serve.

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Syrian Lamb With Green Beans & Rice

Prep Time: 15 minutes
Cook Time: 1 hour 25 minutes

4 to 6 shoulder lamb chops, fat removed and bones in for flavor
3 tablespoons butter
2 medium onions chopped
2 large cloves garlic
1 bay leaf
1 small red pepper/ or red pepper flakes
1 teaspoon chopped dried Greek oregano
1/4 cup water
2 pounds fresh green beans, snapped and cut into bite size pieces
1 (28-ounce) can crushed tomatoes
Salt and pepper, to taste

Saute the chops in butter so they are brown on both sides. Add the onion, garlic, bay leaf, red pepper and seasoning and cook for 5 minutes. Add 1/4 cup of water and simmer for 10 minutes. Add the green beans and tomatoes. Cover and cook for 1 hour on a medium fire checking occasionally to be sure the lamb mixture is not boiling too rapidly. The beans will be cooked more than we are used to but they will be bathed in the lamb tomato mixture which is divine.

For A Variation:
Throw in a couple of extra chops and after the first meal with rice, de-bone the chops and use the meat and green beans with sauce for a GREAT pasta meal!

Rice Pilaf:
1 stick butter
1/4 to 1/2 cup broken vermicelli
1 bay leaf
1 small red pepper, chopped
2 cloves chopped garlic
2 cups basmati or long grain rice
4 cups chicken stock
Salt and pepper, to taste

In the melted butter saute the vermicelli, bay leaf, and red pepper until the noodles are golden. Watch carefully and add the garlic so it sautes too. Noodles should be golden. Be careful not to brown. Add the rice and cook for a minute. When ready to serve add the chicken stock and bring to a gentle boil. Cook for 25 minutes.
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Tarragon Chicken In White Wine

(Makes: 4 Servings)

3/4 cup dry white wine
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 clove garlic, minced
1 broiler-fryer chicken (2 1/2 to 3 pounds), cut up
Freshly ground pepper
1/2 cup heavy cream
Dash of Worcestershire sauce
2 teaspoons fresh tarragon or 1 teaspoon dried

In 9-by-13-inch Pyrex baking dish, combine the wine, lemon juice, oil, garlic and 1 teaspoon salt; blend well. Add the chicken pieces, turning to coat. Refrigerate, with the plastic cover on, for at least 3 hours, turning the chicken from time to time. Preheat the oven to 375 degrees. Sprinkle the chicken with paprika and pepper. Bake for 45 to 55 minutes or until fork tender. Remove the chicken from the oven and reduce the oven temperature to 200 degrees.

Transfer chicken to a platter and pour remaining juices into separate saucepan. Place platter in oven to keep warm while making the sauce. Over medium heat, reduce the pan juices to 1 1/2 cups. Add the cream and heat to the boiling point. Add Worcestershire sauce and tarragon; taste and adjust the seasonings. Pour the sauce over the chicken and serve on a bed of rice or pasta.
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Tangy Meatloaf

Meatloaf with a sauce that will keep them coming back for more. The sauce contains pineapple preserves, brown sugar and ketchup. It glazes up real nice over the meatloaf.

(Makes: 8 Servings)

1 pound ground beef
1/2 cup dry bread crumbs
1 egg
garlic powder to taste
1 dash Worcestershire sauce
1/3 cup ketchup
1/4 cup packed brown sugar
1/4 cup pineapple preserves

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce.
Mix well, and place into a 9x5 inch loaf pan.

3. Bake in preheated oven for 30 to 50 minutes.

4. Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves.
Pour over the meatloaf about 20 minutes before removing from oven.
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Texas Chili

There are as many recipes for chili as there are chili cooks, but most Texans will tell you that real Texas chili contains no beans. Here is a basic Texas-style recipe which you can individualize to your own taste. Some people use fresh chilies, some add a pinch of brown sugar or a little beer, others thicken their chili with a little masa flour or arrowroot. The amount of chili powder depends on your taste and on the particular blend you use. There are many different chili powders - some mild, some fiery - so experiment (but be careful!) This is a perfect make-ahead dish, since many cooks insist it's always better the next day.

Prep Time: 10 minutes
Cooking Time: 2 hours
Makes: 4 to 6 Servings

1 kg (2 lb.) beef sirloin or round, trimmed and cut into 1/2" cubes
2 tbsp. vegetable oil
1 medium onion, finely chopped
2 cloves garlic, finely chopped
250 ml (8 oz.) tomato sauce
250 ml (1 cup) chicken broth
250 ml (1 cup) beef broth
2 to 4 tbsp. chili powder
1 1/2 tsp. ground cumin
Salt and pepper to taste
1 tsp. Tabasco (optional)

In a deep heavy skillet or Dutch oven, heat the vegetable oil. Add the cubed beef and brown on all sides. Add the onion and garlic and continue cooking until the onion is soft. Add the tomato sauce and the chicken and beef broths and simmer uncovered for 1 hour, adding a little water if the mixture become too dry. Add the chili powder, cumin, salt and pepper to taste, and Tabasco if using. Simmer 30 minutes longer. Serve with tortillas, crackers or corn bread.
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Texas Oven-Roasted Beef Brisket

This recipe is great for a rainy day dish. The meat comes out extremely tender, almost tasting like what you would get in a New York deli when you order a brisket sandwich!

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

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock

Preheat the oven to 350 degrees F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to make about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain.
Top with juice from the pan or homemade gravy.

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The Nightgown

Prep Time: 20 minutes
Cook Time: 25 minutes

This is delicious and has a beautiful presentation.
Great for a special evening and very important to use quality ingredients.

1 cup dried bread crumbs
All-purpose flour, as needed
3 large eggs, beaten
Vegetable oil, for frying
2 (1/4-inch thick) lengthwise slices peeled eggplant
Kosher salt and freshly ground black pepper
2 very thin veal cutlets (about 3 ounces), pounded very thin between 2 sheets of plastic wrap
1 ounce thinly sliced prosciutto
2 (1/2 by 2-inch long) rectangles fresh mozzarella, plus 2 thin slices
2 cups tomato sauce, homemade or store bought
Grated Parmesan, as needed

Preheat the oven to 350 degrees F.

Put the bread crumbs, flour, and eggs each in separate shallow, lipped plates.

Pour the oil in a medium skillet to a depth of 1/2-inch, and heat over medium-high heat. Dredge the eggplant in the flour, shake off any excess, and then dip in the eggs. Add the eggplant to the skillet and fry, turning once, until golden brown, about 2 minutes per side. Transfer to a paper towel-lined plate to drain and season with salt and pepper.

Season the veal with salt and pepper, and dredge in the bread crumbs. Lay 1/2 of the prosciutto over each veal cutlet, place 1 rectangle of the mozzarella along the center of each, and roll tightly. Tuck in the ends of the rolls and press to seal. Dip each roll in the eggs, add to the skillet and cook, turning occasionally, until well browned, about 4 minutes.

Meanwhile, spread about 2 tablespoons of tomato sauce on 1 side of each eggplant slice, and sprinkle with some of the Parmesan. Wrap each veal roll in an eggplant slice

Spread about 2 tablespoons of the tomato sauce in the bottom of a small, shallow baking dish or skillet and arrange the veal rolls on top. Spoon the remaining 2 tablespoons of sauce on top of the rolls and cover with the mozzarella slices. Sprinkle with a little Parmesan and bake in the oven until hot and browned, about 15 to 20 minutes.

Using a spatula, transfer the veal rolls to a plate and serve.

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Thirty Minute Shepherd's Pie

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 4 Servings

2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves

Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.

While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
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Turkey & Wild Mushroom Meat Loaf Patties With Pan Gravy

These turkey patties are incredible and are even better the next day.
The flavors of all the ingredients blend together perfectly
and the mushrooms keep the turkey very moist.
Goes great with mashed potatoes and the gravy is just to die for.

Prep Time: 10 minutes
Cook Time: 29 minutes
Makes: 4 Servings

Clean mushrooms with a damp cloth.
Do not run directly under water.

3 tablespoons extra-virgin olive oil,
2 turns of the pan for the mushrooms,
1 turn for the patties
8 cremini mushrooms, (baby portobellos), chopped
8 shiitake mushrooms, chopped
1 shallot, chopped
Salt and pepper
1 1/3 pounds ground turkey,
the average weight of 1 package
3 or 4 sprigs fresh sage,
leaves chopped, about 2 tablespoons
1 tablespoon Worcestershire sauce, eyeball it
1/2 cup Italian bread crumbs
1 egg, beaten
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock
1 teaspoon poultry seasoning

Heat a nonstick skillet over medium high heat. Add oil, 2 turns of the pan. Add chopped mushrooms and shallots and season with salt and pepper. Saute mushrooms 5 or 6 minutes until dark and tender. Remove from heat. Transfer mushrooms to a bowl and return pan to stove top to preheat to cook patties.

Add turkey to the mushroom mixture. Make a well in the center of the meat. Add sage, Worcestershire sauce, bread crumbs and beaten egg and season with salt and pepper. Mix turkey meat loaf and make a small 1-inch patty. Place meat in the hot pan and cook 1 minute on each side. Taste the mini patty to help you adjust seasonings. Divide meat loaf mixture into 4 equal parts by scoring the meat before you form patties. Form 4 equal oval patties 1 inch thick. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and arrange patties in the skillet. Cook 6 minutes on each side and transfer to a serving plate or individual dinner plates.

Return pan to heat and add butter. When butter melts, whisk in flour and cook 1 to 2 minutes. Whisk in stock and season gravy with poultry seasoning, salt and pepper, to taste. Simmer gravy until it reaches desired thickness, and pour over patties, reserving a little to pass at the table.
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Tuna Noodle Casserole

(Makes: 4 Servings)

1 can Campbell's Cream of Mushroom Soup
1/2 cup milk
1 can (7 oz) tuna, drained and flaked
2 cups cooked noodles
2 TBsp chopped parsley
2 TBsp bread crumbs

Stir soup until smooth in 1-qt casserole.
Blend in milk.
Stir in tuna, noodles, and parsley.
Top with bread crumbs.
Dot with butter.
Bake at 350 degrees for 30 minutes.
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Ultimate Paella

Spice Mix for chicken, recipe follows
1 (3-pound) frying chicken, cut into 10 pieces
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving

Special Equipment:
Large paella pan or wide shallow skillet

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld.

Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.

Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails.

When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Spice Mix For Chicken:
1 tablespoon sweet paprika
2 teaspoons dried oregano
Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered
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Ultimate Roast Chicken

This moist and tasty chicken with it's delicious gravy is out of this world.
And the herbs bring ultimate flavor to the chicken.

Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Makes: 4 to 6 Servings

1 (5 1/2 pound) free-range chicken
1/2 bunch each fresh oregano, thyme, and parsley
1/4 pound unsalted butter, softened
Kosher salt and freshly ground black pepper
1 orange, halved
1/2 head garlic
1 medium white onion, halved, plus 1 onion
6 strips smoked bacon
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup dry sherry

Serving Suggestion: roast potatoes, watercress and gravy.

Preheat oven to 425 degrees F.

Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. In a small bowl, mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken. Season the bird all over with salt and pepper. Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and roast for 25 minutes.

Remove the bacon and baste the chicken with the drippings and cook for another 25 minutes to brown the skin. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.

Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper.

To serve, carve the chicken tableside and squeeze the oranges from the cavity over the meat.

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Prep Time: 2 hours 30 minutes
Cook Time: 45 minutes

Bread Dough:
6 1/4 cups flour
1/2 tablespoon salt
2 tablespoons sugar
1/3 cup shortening
Hot water
1 package yeast dissolved in 1/4 cup warm water
Olive oil

Put flour, salt and sugar in a large bowl, mix. Add shortening. Pour hot water over mix and start combining. Add dissolved yeast, and continue mixing. Add more hot water until a soft dough is formed. Sprinkle with more flour when the dough gets sticky. Continue to knead to form a grainy soft dough. DO NOT OVER KNEAD !!! Push dough to side of bowl and add a little olive oil, roll dough around to coat with oil. Place waxed paper over dough and cover with a clean dishcloth. Allow to rise to double.

Filling & Assembly:
1 1/2 pounds ground beef
1 1/2 pounds ground pork, or substitute ground bulk sausage and eliminate seasonings
2 bunches green onions
1/2 tablespoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
3 tablespoons shortening
1/2 cup Parmesan cheese chunks 1/4-inch square
1 cup grated Parmesan cheese
1 egg
Sesame seeds

Brown ground beef and pork together. Start with pork to make sure it cooks thoroughly. Add green onions, basil and oregano. Add salt and pepper to taste. Let cool.

When dough has doubled in size take 1/2 of the dough and roll to a 1-inch thick and 10-inch round circle. Spread 1 1/2 tablespoons of the shortening on top of the dough. Press 1/2 of the cheese chunks into the dough. Spread 1/2 the meat mixture on the dough. Next sprinkle 1/2 of the grated cheese on top of the meat.

Roll the dough jelly roll style and place on a well greased cookie sheet with the end on the underside of the roll. Repeat the process for the second loaf. Let rise 15 to 30 minutes. Beat the egg in a small bowl and brush the top of each roll with the egg. Sprinkle with sesame seeds. Bake in a preheated 400 degree oven for 30 to 45 minutes until browned. Slice and serve warm or cold.
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Veal, Pork & Porcini Bolognese

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

6 tablespoons extra-virgin olive oil
1/2 cup chopped onions
1 tablespoon chopped garlic
1 teaspoon chopped fresh rosemary
1 cup ground veal
1/2 cup ground pork
Sea salt and freshly ground black pepper
2 tablespoons dry porcini mushrooms,
soaked in warm water for 15 minutes
and chopped, liquid reserved
2 tablespoons porcini juice, reserved from above
3/4 cup veal stock
1/4 cup canned or jarred marinara sauce
1/3 cup white wine
1 tablespoon finely chopped parsley leaves
1/3 cup grated Parmesan

In a large skillet, heat the oil over medium heat. Add the onions and cook gently to sweat for about 2 minutes. Do not let the onions caramelize. Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned.

Add the veal and pork and cook, smashing the meat apart with a wooden spoon, to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat.

Add the porcini juice to the meat and cook for 1 minute to evaporate. Add the veal stock and cook for 2 minutes. Add the marinara and the wine. Reduce the heat and simmer for 3 to 4 minutes. Stir in the parsley.

Toss 2 tablespoons of the Parmesan into the sauce to help it bind. Add some reserved pasta water, as necessary, if the sauce appears too dry.
Top with the remaining Parmesan.

Marinara Sauce:

(Makes: 4 Cups)

2 tablespoons extra-virgin olive oil
1/2 cup minced onion
1 tablespoon chopped fresh
Italian parsley leaves
1 large clove garlic, minced
4 cups fresh tomato puree
1 large fresh basil stem with leaves removed
1 teaspoon sea salt, preferably gray salt
Pinch baking soda or sugar, if needed

Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.

Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.
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Veal Oscar

This dinner takes a bit of time, but it is well worth it!
Every ingredient complements the flavor of the other.
One bite of this dinner will have you hooked forever.
This recipe is a must have, so print it while you can,
and keep it in a safe place.
It's great for company or for a
special dinner with family & friends.

(Makes: 4 Servings)

1 bunch asparagus spears, ends trimmed
1 pound king crab legs
White wine
Lemon slices
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil

Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.

In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm.

To Serve:
Place asparagus and crab on top of each cutlet.
Drizzle each with Bearnaise Sauce, recipe follows. Serve hot.

VARIATION: May substitute chicken or turkey cutlets for veal.

Bearnaise Sauce:

(Makes: 1 Cup)

1/4 cup fresh tarragon, chopped
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper to taste

In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.

Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.

Serve with Veal Oscar.

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Wiener Schnitzel

This dish is delicious and very easy to prepare.
It's a little messy with the breading
but that is to be expected.
Can also be used as a veal parm
with tomato sauce and cheese,

(Prep Time: 10 minutes)
(Cook Time: 5 minutes)
(Makes: 4 Servings)

4 veal cutlets (about 4 ounces each),
pounded very thin, scallopini style
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
2 tablespoons water
2 cups plain, dry bread crumbs
Vegetable oil, for frying
Lemon wedges, for service

Pat the veal cutlets dry with paper towels.
Season them with salt and pepper.
Set up a standard breading procedure
in 3 shallow bowls or pie plates.

Put flour in 1, eggs and water in another,
and bread crumbs in the last.
Beat the eggs and water together.

Dredge each of the veal cutlets first in flour,
then egg wash and then the bread crumbs.
Transfer the coated cutlets to a platter.

Heat a large straight sided
skillet, filled half way up
with vegetable oil,
over medium-high heat.

Carefully, transfer the coated
cutlets into the hot oil to fry.
Since they are so thin, the veal will cook
very quickly, about 2 minutes per side.

Drain the cutlets on a
paper towel lined plate.
Serve with lemon wedges.
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Zurich Veal & Rosti

Like Salt and Pepper,
Rosti & Zurich Veal
are a matched pair.
In Swiss restaurants you will rarely,
if ever, get one without the other.
The traditional recipe also
includes cubed veal kidneys.

(Makes: 4 Servings)

20 grams / 1 oz white plain flour
20 grams / 1 oz butter
600 grams / 1 lb of veal steaks or schnitzel
250 grams / 8oz of button mushrooms (Champignons)
1 onion
200 mls / 7 floz. white wine
200 mls / 7 floz. cream
salt and pepper to taste
lemon juice

Firstly slice the veal steak into fine strips,
discarding any fat or sinew.
Finely chop the onion,
and slice the button mushrooms.
Knead the butter and flour together
into a small ball (beurre mani).
Slice the chives into small rings.

In a very hot skillet or pan,
brown the meat quickly,
add the mushrooms and onions.
Continue cooking for another 2 minutes.

Pour all the white wine into the pan
and leave it to deglaze the pan for a moment.
Then slowly add the cream and the butter ball.
Let the ball dissolve in the sauce and stir well.

Take the pan off the heat, season to taste with
salt and pepper and add a dash of lemon juice.
Garnish with the sliced chives and serve immediately.
Don't reheat or the sauce will separate.
Serve with Rosti (recipe follows).


(Makes: 4 Servings)

Rosti is a traditional Swiss dish of
fried grated potatoes, a little like a hash brown.
Rosti are usually served as a side,
although they can also make a wonderful main meal
along with a salad and perhaps an egg, sunny side up.

1kg / 2.2lbs of potatoes,
boiled in their jackets the day before
2 to 3 tablespoons of butter
1 to 2 medium onions
salt to taste

In this recipe you can choose to either
make one large rosti or 4 individual ones.

Firstly peel the cooked potatoes and
grate them through a coarse grater.
Slice the onions into thin wedges (Lyonnaise).
Melt the butter (please resist the temptation to
use oil as you will not have the same result!)

In a non-stick frying pan
add the onions to the melted butter
and sweat them until they
look glossy and transparent.

Add the grated potatoes
and the salt and stir through.
Fry while stirring them around
in the pan for about 3 to 5 minutes.

Press together to form a
flat cake and fry over
medium heat until there is a
golden crust on the bottom.

Place a serving platter on the
pan and turn the pan upside down,
so the Rosti falls on the platter
with the crust on top.

Alternatively, toss the
Rosti into the air
and flip it like a pancake
back into the pan,
then slide it onto the serving
platter and serve immediately.


Bernese Rosti:
Add streaky bacon,
cut in small strips
(lardons) or cubes.

Basilean Rosti:
Use half sliced onions
and half potatoes.

Valaisian Rosti:
Once the Rosti has cooked;
place sliced tomatoes
and some Raclette cheese
(or any other well melting
salty cheese) over the top.
When the cheese has melted,
serve with the Rosti
on the bottom, so don't flip!
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