meat

Chicken Piccata for Pressure Cooker

chicken breast

all-purpose flour

olive oil

shallots, sliced

garlic cloves, crushed

chicken broth

lemon juice

sherry wine

salt

white pepper

basil

pimento stuffed olive, minced

sour cream

potato starch flour

parmesan cheese (1 ounce) or 1/4 cup fontinella cheese, grated

lemon,

BBQ Chicken Sloppy Joes

onion, chopped

green bell pepper, chopped

lb chicken

barbecue sauce

hamburger buns

lettuce (optional)

cheddar cheese (optional)

Beef bourguignon

beef trimmed,

brown onion, finely chopped

shortcut rindless bacon, halved lengthways, cut into 1cm strips

garlic cloves, finely chopped

red wine

Massel beef stock

tomato paste

pickling onions, peeled (see tip)

small button mushrooms

Green beans, to serve

I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does.
I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor.
Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a &quot;pocket,&quot; then I slide my thumbs in and work the membrane off from the center outward to the ends.

Beth's Melt in Your Mouth Barbecue Ribs (Oven)

pork

brown sugar

paprika

garlic powder

red pepper (optional)

Preheat oven to 300 degrees F. Line a baking sheet with two layers of foil, shiny side out.

Peel off tough membrane that covers the bony side of the ribs.

Season the ribs on both sides with salt and pepper. If using, divide the Hickory liquid smoke evenly over the ribs.

In a medium bowl, combine the light brown sugar, paprika, garlic powder and ground red pepper. Apply the rub to all sides of the ribs.

Lay ribs on the prepared baking sheet, meaty side down. BONE SIDE DOWN FOR GRILLING!

Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.

Transfer to the oven and = bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.

Cut ribs into serving sized portions of 2 or 3 ribs.

Broil for 1 or 2 minutes until sauce is cooked on and bubbly.

Alternately, you can grill the ribs on your grill to cook on the sauce.

This method is awesome! For those trying to find the hickory smoked salt, the brand I use is "Spice Islands" they have it some of my local grocery stores, but it is available online too. I cook the ribs 2 hours in the foil packet as suggested, and I place the packet on a cookie sheet (in case of leaks. After two hours I remove them from the oven.  I then turn up the oven temp to 350 degrees. I open the foil and roll back the edges to expose the ribs, (watch out for the steam!) and tilt the pan and use a small measuring cup to remove the excess liquid. Then, I slather the meaty side of the ribs with sauce, and return them to oven for 30-45 mins. Just our preference, as the sauce doesn't burn or char and I don't have to watch them so closely. Fabulous ribs, and clean up is so easy!

We had these not too long ago and we both decided that they needed a little more seasoning. We put a little hot pepper sauce on them and they were much better. I would probably include 2 teaspoons in the meat mix the next time that I make them.

Ground Beef Stuffed Green Bell Peppers With Cheese

green peppers

lb beef, Ground

onion, Chopped

(16 ounce) can tomatoes, diced

rice

water

Worcestershire sauce

cheddar cheese, Shredded (about 4 ounces)

Cut off the tops of green peppers; discard seeds and membranes.

Chop enough of the tops to make 1/4 cup, set aside.

Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.

Sprinkle insides of the peppers lightly with salt.

In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.

Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper.

in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water.

Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.

Bake, covered in a 350 degree oven for      30    minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.

Loved the recipe, but had to change up a bit.  Next time I will pre-cook rice, (rice was not thoroughly cooked), and add corn.  I added 8-oz. tomato sauce, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. Italian seasoning, 1 tsp. sugar, 3 tsp. of worcestershire sauce, topped with Italian bread crumbs.  Yum !!!!

This is a very tasty way to make wings. You can dip them in your favorite sauce when baked or they are yummy as-is. Recipe from CD Kitchen on the Internet.

Oven Crisp Chicken Wings

flour

garlic salt

black pepper

cayenne pepper

butter

chicken

Be sure wings are thawed and dry them well with paper towels.

Combine flour, paprika, garlic salt, black pepper and cayenne pepper in  a plastic bag.

Line a large baking sheet with Release foil and melt the butter on it. ( Makes for easy clean up.).

Turn wings over and bake for 15 more minutes or until crispy and done.

This is a great recipe! You can shake some extra seasonings on the wings once they are coated, or add to the bag. I have used regular flour, garbanzo bean flour, and almond flour - all with great results. I have made this recipe many times, and I have to say, you can use cooking spray alone, and it works wonderfully. I have found the non-stick foil to be superior, and it works great for this recipe if you have some on hand. The best thing about this is you can get crunchy wings, seasoned to your preference, and save the calories from frying (if you omit the butter and use cooking spray.) Dry the chicken well before you coat it with flour, and make sure they are fully defrosted if they were previously frozen. Excellent, versatile recipe!

I clipped this recipe from Taste of Home magazine several years ago and have found it to be the best-tasting easy beef and broccoli stir-fry. It is credited to Ruth Stahl. I often use charcoal chuck steak, which is very tender and lean. I also like that it doesn't call for any unusual ingredients.

The Best Easy Beef and Broccoli Stir-Fry

cornstarch, divided

water,

water, divided

vegetable oil, divided

broccoli florets

onion,

soy sauce

ginger

rice,

sesame seeds,

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.

In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.

Stir-fry onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.

Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan.

Serve over rice and garnish with toasted sesame seeds (optional).

This recipe easily rivals the beef & broccoli found at ANY local Chinese restaurant. So delicious, but I made a few minor changes: I used 2 minced garlic cloves in addition to garlic powder, minced fresh ginger rather than ground, and I added sesame oil.  I also let the beef (I used thin sirloin steaks) marinate for about 30 mins. before cooking.  This is so delicious - can't wait to try it next w/ chicken and/or shrimp.

These hearty muffins are mixed with cornmeal for extra heft and texture, and loaded with thick-cut chunks of ham, sharp cheddar, and a pinch of chives.

Ham and Cheddar Lunch Box Muffins

yellow cornmeal

baking powder

baking soda

buttermilk

eggs

unsalted butter, melted and cooled, divided

cheddar cheese

chives, divided

Arrange a rack in the middle of the oven and heat to 375°F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray.

Whisk together the flour, cornmeal, baking powder, garlic powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and 5 tablespoons of the butter in a medium bowl until combined. Pour the wet ingredients into the dry, and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Fold in the cheese, all but 1/2 cup of the ham, and 2 tablespoons of the chives.

Spoon the batter into the muffin wells, filling each about 3/4 full. Top the muffins with the reserved ham, sprinkle with the remaining chives, and sprinkle with pepper. Top each muffin with 1/2 teaspoon of the remaining melted butter.

Bake until the tops just begin to brown and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.

This 5-ingredient, shortcut slow cooker recipe is going to completely change how you think about pot roast. 

How to Make the Best Slow Cooker Mississippi Pot Roast

(3 beef chuck roast

(1-ounce) packet ranch salad dressing & seasoning mix

(1-ounce) packet au jus gravy mix (or 2 (.6-ounce) packets)

unsalted butter

pepperoncini peppers

Options cheese

Add the chuck roast to a slow cooker. Place a 3- to 4-pound boneless beef chuck roast in a 6-quart or larger slow cooker. 

Add the seasoning packets. Sprinkle the chuck roast with 1 packet ranch salad dressing and seasoning mix and 1 (1-ounce) packet au jus gravy mix. 

Add the butter, pepperoncini, and brine. Cut 1 stick butter into cubes and place on top of the roast. Pour 1/2 cup brine from a jar of pepperoncini peppers and pour this over the roast. Add 10 to 12 pepperoncini peppers. 

Cover and cook on LOW for 8 hours. Cover and cook until the beef is very tender, about 8 hours on the LOW setting, or 5 to 6 hours on the HIGH setting.

Use tongs to shred the roast and serve. Shred the roast into bite-sized pieces with tongs. Serve the pot roast over mashed potatoes or pile onto rolls and top with provolone cheese. 

I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown.  This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten.  Editor's Note:  Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

Bourbon Chicken

lbs boneless chicken breasts,

garlic clove, crushed

red pepper flakes

apple juice

ketchup

cider vinegar

Editor's Note:  Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

Add chicken pieces and cook until lightly browned.

Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

I'd have loved to be able to read through the more than 2,000 reviews, but that is not possible! What does strike me is how people continually sub ingredients. In this recipe the ingredients are simple and won't kill you.:( All I had to buy extra was the apple juice. Also, I'm flabbergasted at the number of reviews!! This is a perfectly nice recipe, but 2,384 reviews??? Wow! I did not sub or change a thing. I did, however, mix all the sauce ingredients in a bowl while the chicken pieces were frying: saves time. 1 - 2 tablsp olive oil, LinMarie, is by far not enough to pan-fry 2lbs chicken pieces!! I added maybe 2 or 3 extra tablespoons while the chicken was frying. Next time I will not use ground ginger, but rather 1 - 2 tablespoons finely grated fresh ginger, which should be more flavoursome. The pepper flakes were fine (I think I used a full teaspoon). However ... the sauce needed thickening, and I did add cornflour mixed with a little water, right at the end. The sauce looked much more attractive once slightly thickened. I will make this again, because (let's face it) it's a lot of flavour with little effort. What I will change, is the breast meat. We don't as a rule like skinless breasts, and I think boneless thighs, skin on, or even bone-in thighs will be far more flavoursome. Sorry, I was not complaining, just explaining!!

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this 
recipe. Have spaghetti one night and lasagna later!  Thanks to all of you who have tried my recipe and have written a review.  I read and appreciate every one of them!  Chef Note:  After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Jo Mama's World Famous Spaghetti

lbs Italian sausage,

small onion, chopped (optional)

-4 garlic cloves, minced

(28 ounce) can diced tomatoes

tomato sauce

water (for

parsley flakes

fresh coarse ground black pepper

red wine (a good Cabernet!)

lb thin spaghetti

cheese

In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

Add onions and continue to cook, stirring occasionally until onions are softened.

Add garlic, tomatoes, tomato paste, tomato sauce and water.

Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

Simmer on low, stirring frequently for at least an hour.  A longer simmer makes for a better sauce, just be careful not to let it burn!

Cook spaghetti according to package directions.

Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Sharlene~W, This Was EXCELLENT, Permanent Keeper in our house!   I followed other’s suggestions of only ½ the water, and only 1 lb. of Italian sausage + 1 lb of ground beef and it turned out great. I will Definitely be making this again! This does make a lot, enough to freeze for another meal. I did add double garlic and onions in it because we like them so much. P.S. Our daughter thinks the name (Jo Mama's World Famous Spaghetti) is cool too, and spaghetti is her favorite. Usually she asks if the sauce is Ragu or not, then she grabs the garlic powder. I don't that's gonna happen for supper tonight. Thanks for another great Keeper!  
P.S. It didn't happen tonight, everyone loved it!

Absolutely delicious meatloaf and sauce! Those who claim they don't believe there can be such a thing as a great meatloaf will love this. Based on a meatloaf given to me by a dear friend, Virginia Strehl, Memphis, and Leesburg, Fla. Nita Holleman, 2000

Yes, Virginia There is a Great Meatloaf

beef (ground shoulder roast is good)

bread (broken

onions

table salt

milk

apple cider vinegar

dark brown sugar, packed firm (to taste)

Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.

Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.

Bake at 350&deg;F about 1 hour to 1 hour 15 minutes or until done.

*The addition of 1 or 2 teaspoons of Kitchen Bouquet&reg; makes this recipe very good.

**Recipe should be&quot;plump&quot; from the addition of the milk or Half &amp; Half.

***A second batch of sauce served hot is good to serve with the meatloaf.

Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult an expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.

5 stars because it was easy to make and my very picky eaters liked it.  After reading some of the reviews, I substituted the slice of bread with some stuffing (ground into crumbs with food processor) for more flavor. 1 slice of bread = 1/4 cup of crumbs.  Also, the first time I made this, the sauce tasted very "vinegary" (my guys did not like it at all!), so the second time I made the sauce a couple of days in advance to let the flavors marry and some of the vinegar evaporate - much better (my picky eaters thought I used a different meatloaf recipe and I wasn't about to fess up).  Reducing the amount of vinegar made the sauce taste too "ketchupy."  Thank you for sharing!

Make and share this Creamy Cajun Chicken Pasta recipe from Food.com.

Creamy Cajun Chicken Pasta

chicken breast halves, cut into thin strips

linguine, cooked al dente

cajun seasoning (your recipe, Cajun Seasoning Mix

green onion

heavy whipping cream

sun-dried tomatoes

parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat.

In a large skillet over medium heat, saut&eacute; chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.

Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.

Pour over hot linguine and toss with Parmesan cheese.

FANTABULOUS!!!!  This dish was sooooo good I have to give a play-by-play.  I added 1 lb of halfed whole white button mushrooms.  For the sundried tomatoe I went to my freezer and grabbed a few of Mirj's "Oven-dried tomatoes" (which I have freezer bags full of) instead.    The only other thing that I used that was a first for me was the cajun seasoning.  Ironically, I had just purchased Pampered Chef's Cajun Seasoning.  I doubt this had anything to do with it, but I have never used a pre-mixed cajun seasoning before.  I layed a bed of pasta on a platter and poured the sauce over it all and served it "family style."  We could have NEVER guessed what we were about to experience.  Honestly, with the exception of a straight-out alfredo, this is the best pasta sauce I have ever had.  The flavors just dance around in your mouth, not too overpowering, but they let you know they are there.  The entire meal my husband and I were scheming up different ways to make this recipe and we both agreed that we would like to try it with shrimp and also do just a veggie-version with lots of mushrooms, yellow/red/orange peppers, etc.  We are no food critics...but to us...this dish IS restaurant quality and is earning a spot in the front of the pasta section of my cookbook!!!  Thanks, Lorac, for this OUTSTANDING recipe!

This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.

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