Roasted Duck with Orange Sauce

Ingredients

2 ducks, (each 4 lb/2 kg)

1 tsp (5 mL) salt
1 tsp (5 mL) pepper
2 oranges
2 bay leaves
Glaze:
1/4 cup (60 mL) freshly squeezed orange juice
2 tbsp (30 mL) orange-flavoured liqueur
1 tbsp (15 mL) red wine vinegar
1 tsp (5 mL) granulated sugar
Orange Sauce:
2 tbsp (30 mL) granulated sugar
2/3 cup (150 mL) duck stock or sodium-reduced chicken broth
1/2 tsp (2 mL) grated orange rind
1/3 cup (75 mL) freshly squeezed orange juice
1 pinch salt

2 tsp (10 mL) cornstarch

Preparation
Glaze: In bowl, combine orange juice, liqueur, vinegar and sugar. Set aside.
With tip of knife, prick duck skin all over without piercing meat. Rub inside cavities with 1/2 tsp (2 mL)
each of the salt and pepper. Quarter oranges and squeeze juice into duck cavities; add orange quarters
and bay leaves. Tie legs together. Sprinkle with remaining salt and pepper.
Place ducks, breast side up, in roasting pan; roast in 400F (200C) oven for 35 minutes. Pour off clear fat
and reserve for another use. Baste with some of the glaze.
Roast in 350F (180C) oven, basting with remaining glaze and pan juices every 15 minutes, until
thermometer inserted in thickest part of thigh reads 185F (85C), 1-1/2 hours. Discard oranges and bay
leaves; reserving cavity juices, transfer ducks to plate and keep warm. Skim off and discard fat. Pour
remaining pan juices into bowl.
Orange Sauce: In heavy saucepan, melt sugar over medium heat, swirling pan but not stirring, until
amber colour. Remove from heat; stir in stock and bring to boil, stirring. Stir in reserved pan juices, orange
rind, orange juice and sa< boil until reduced to about 1 cup (250 mL).
Dissolve cornstarch in 2 tsp (10 mL) water; stir into pan and simmer until slightly thickened, about 30
seconds. Serve with duck.

Classic Scalloped Potatoes

Ingredients

6 Yukon Gold potatoes, (about 2 lb/1 kg)

1 small onion, sliced
Sauce
1/4 cup (60 mL) butter
1/4 cup (60 mL) all-purpose flour
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1/2 tsp (2 mL) dried thyme or dried marjoram

2-1/2 cups (625 mL) milk

Preparation
Sauce: In saucepan, melt butter over medium heat. Add flour, salt, pepper and thyme; cook, stirring, for 1
minute. Gradually whisk in milk; cook, whisking constantly, until boiling and thickened, 5 to 8 minutes. Set
aside.
Peel and thinly slice potatoes. Layer one-third in greased 8-inch (2 L) square glass baking dish or
casserole; spread half of the onions over top. Repeat layers. Arrange remaining potatoes over top. Pour
sauce over top, using tip of knife to ease sauce between layers.
Cover and bake in 350 F (180 C) oven for 1 hour. Uncover and bake until lightly browned and potatoes
are tender, about 30 minutes longer. Let stand for 5 minutes before serving.

Pad Thai with Chicken and Shrimp

Ingredients

1 tablespoon soy sauce

1 tablespoon water

1 tablespoon creamy peanut butter

1 teaspoon Asian chili paste, such as sambal oelek

3 tablespoons canola oil

1 teaspoon minced garlic

1 teaspoon minced ginger

1/2 cup julienned mixed vegetables (carrots, yellow squash, zucchini)

4 ounces boneless, skinless chicken breast or thigh, sliced into strips

12 medium to large shrimp, peeled and deveined

1/4 pound medium-wide rice noodles, soaked in warm water until softened and drained

1 tablespoon packed light brown sugar

1 tablespoon cider vinegar

Chopped Romaine lettuce, for garnish

Mung bean sprouts, for garnish

Lime wedges, for garnish

Fresh cilantro leaves, for garnish

Chopped peanuts, for garnish

Directions
In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and
ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry
until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to
coat.
Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through,
about 2 minutes.
Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean
sprouts, lime, cilantro and chopped peanuts.

Chicken Pot Pie

Ingredients

1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Directions
1.
2.
3.

4.
5.

Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15
minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour,
salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until
thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust,
seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is
bubbly. Cool for 10 minutes before serving (place pie in bottom rack)

Morgans Uber Super Duper Secret Taco Chili Recipe:

1-1.5 lbs extra lean ground beef
1 medium onion, diced
2 cloves garlic, minced
2 tbsp olive oil
Seasoning salt, pepper
1 28oz can diced tomatoes
1 14oz can tomato sauce
1 can corn niblets (drain most of juice)
1 can black beans (can include juices)
1 pkg taco seasoning
Grated cheddar or marble cheese
Sour cream
Organic black corn tortillas (or whatever u want)
Diced avocado
Heat oil in largest sauce pot, brown hamburger with pepper and seasoning salt. Add minced garlic and
diced onions and cook for 5 minutes until onion starts to look translucent.
Add diced tomatoes, tomato sauce, corn, beans and taco seasoning, stir well bringing to a slight boil, and
reduce to simmer for 30 minutes to an hour. The longer it simmers the better it will be.
Top with crunched up chips, dollop of sour cream, grated cheese and avocado chunks!

Thai Red Chicken Curry

Ingredients

2 teaspoons olive oil

1 pound skinless, boneless chicken breast halves - cut into thin strips

1-2 tablespoon Thai red curry paste

1 cup sliced halved zucchini

1 red bell pepper, seeded and sliced into strips

1/2 cup sliced carrots

1 onion, quartered then halved

1 tablespoon cornstarch

1 (14 ounce) can light coconut milk

2 tablespoons chopped fresh cilantro

2 tablespoons of fish sauce

Lime juice

2 dollops of peanut butter

2 T of sugar (add more if needed)

Salt and pepper to taste

Minced garlic

Directions
1.

Heat the oil in a large skillet over medium-high heat. Add the chicken pieces and garlic; cook and stir for
about 3 minutes. Mix in zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.

2.

Dissolve the cornstarch and curry paste in a bit of the coconut milk. Cook for a few minutes, then pour the
rest of the coconut milk into the skillet. Bring to a boil, then simmer over medium heat for 5 minutes (
longer). Right before serving, stir in the cilantro

Barbecue Ribs
Ingredients

4 pounds pork spareribs

1 cup brown sugar (add more)

1/4 cup ketchup (add more)

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup rum

1/2 cup chile sauce

2 cloves garlic, crushed (minced garlic)

1 teaspoon dry mustard

1 dash ground black pepper

Directions
1.
2.

Cut spareribs into serving size portions and boil in water for 1 hour.
In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic,
mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate
overnight.

3.

Preheat grill for medium heat. Position grate four inches above heat source.

4.

Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes (less), basting with marinade.

GREEN CURRY (test kitchen)

2 cans of coconut milk

2 T green curry paste
2 T fish sauce
2 T brown sugar
chicken
2-1/2 cups broccoli
1 medium red bell pepper
1 fresh hot chile
1 T juice from 1 lime
1/2 cup whole basil leaves
1/2 cup whole mint leaves

1.carefully spoon off about 1 cup of the top layer of cream from one can of coconut
milk. place the coconut cream and curry paste in a large dutch oven and bring to a
simmer over high heat, whisking to
blend, about 2 minutes. maintain this brisk simmer and whisk frequently until
almost all of the liquid evaporates, 3 to 5 minutes. reduce the heat to medium-high
and whist constantly until the cream separates into a puddle of colored oil and
coconut solids, 3 to 8 minutes.(you should hear the curry paste starting to fry in the
oil). Continue cooking until the curry paste is very aromatic, 1 to 2 minutes.
2. whisk in the remaining coconut milk, the fish sauce and brown sugar. bring back
to a brisk simmer and cook until the flavours meld and the sauce thickens, about 5
minutes. season the chicken with salt and add it to the pot, stirring until the pieces
are separated and evenly coated with the sauce, about 1 minute. stir in the broccoli
and bring back to a brisk simmer over medium heat. cook until vegetables
are tender, about 5 minutes. stir in the bell pepper and fresh chile and cook until
these vegetables are crisp-tender, about 2 minutes. Off the heat, stir in the lime
juice, basil and mint. serve immediately.
Peking Duck
Ingredients

1 (4 pound) whole duck, dressed

1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground white pepper
1/8 teaspoon ground cloves
3 tablespoons soy sauce
1 tablespoon honey
1 orange, sliced in rounds
1 tablespoon chopped fresh parsley, for garnish
5 green onions

Directions
1.

2.

3.
4.

Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together
the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the
cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly
over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover
and refrigerate the bird for at least 2 hours, or overnight.
Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little
more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green
onion.
Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and
prick skin all over using a fork.
Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining
2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and
return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the
skin is richly browned. Do not allow the skin to char.

PHO
(serves 6 make half)

INGREDIENTS:
10 cups rich beef stock
1 tb lime juice
2 tablespoons Vietnamese fish sauce
1 package (13 ounce size) Thai Rice sticks
1 1/2 cup bean sprouts
6 green onions
1/2 bunch cilantro
1 pound beef sirloin
1 cup basil leaves
mint for garnish

DIRECTIONS:
Bring beef stock to a boil in a large stock pot with lime juice and fish sauce. Let stock boil for 15
minutes.
In a separate pot, bring water to a boil and cook rice sticks according to package directions. Drain
rice sticks. While noodles are cooking and stock is heating, prep the condiments. Slice green onions
on a long diagonal. Roughly chop cilantro. Slice beef into a thin a slice as possible with a very sharp
knife. Rinse basil, dry, and put on platter for service. Slice remaining limes and arrange next to basil
on serving platter.
When noodles are cooked and drained, divide among six bowls. On top of noodles, divide evenly the
bean sprouts, sliced green onions and cilantro. Top herbs with rare beef divided evenly between
bowls. Ladle hot stock over each bowl of noodles and beef. Serve immediately.

Slow Cooker Chicken with Mushroom Wine Sauce

Ingredients

1 (10.75 ounce) can condensed cream of mushroom soup

1 teaspoon dried minced onion

1 teaspoon dried parsley

1/4 cup white wine

1.

1/4 teaspoon garlic powder

cup milk

1 (4 ounce) can mushroom pieces, drained

salt and pepper to taste

4 boneless, skinless chicken breast halves (or drum sticks)

In a slow cooker, mix together the soup, onion, parsley, wine, garlic powder, milk, and mushroom pieces.
Season with salt and pepper. Place chicken in the slow cooker, covering with the soup mixture.

2.

Cook on Low setting for 5 to 6 hours, or on High setting for 3 to 4 hours.

Serve over pasta or rice

One-Pan Baked Chicken & Sweet Potatoes

1/4 cupKraft Zesty Italian Dressing
3 Tbsp. brown sugar
1 Tbsp. chopped fresh thyme
1-1/2 lb. (675 g) sweet potatoes (about 3), cut into 3/4-inch-wide wedges
1 chicken (3 lb./1.4 kg), cut into 8 pieces
Make It
HEAT oven to 375F.
MIX dressing, sugar and thyme in large bowl. Add potatoes; toss to coat. Transfer
potatoes to 17x11-1/2x3/4-inch pan, reserving dressing mixture in bowl.
ADD chicken to reserved dressing mixture; toss to coat. Place in pan with potatoes.
BAKE 1 hour or until potatoes are tender and chicken is done (170F). Transfer
chicken and potatoes to platter. Strain drippings from pan; pour strained sauce over
chicken.

Bruschetta Appetizer Tart

box Pillsbury refrigerated pie crusts, softened as directed on box
1
cup chopped plum (Roma) tomatoes (3 medium)

1/3
cup chopped fresh basil leaves
2
teaspoons olive oil
1
clove garlic, finely chopped or 1/4 teaspoon garlic powder
1/2
cup shredded Parmesan cheese (2 oz)

1 Heat oven to 425F. Remove pie crust from pouch; unroll on ungreased cookie sheet.
Bake 6 to 8 minutes or until light golden brown.
2 Meanwhile, in medium bowl, combine all remaining ingredients except cheese.

3 Remove partially baked crust from oven. Spread tomato mixture over crust; sprinkle with
cheese.

4 Return to oven; bake 7 to 10 minutes longer or until cheese is melted and crust is golden
brown. Cut into wedges. Serve warm

Garlic Herb and Salmon Empanadas

1
box Pillsbury refrigerated pie crusts, softened as directed on box
6
oz smoked salmon, flaked
1
package (5.2 oz) Boursin cheese with garlic and herbs (can use goat cheese)
1
tablespoon chopped fresh chives, if desired

1 Heat oven to 425F. Line large cookie sheet with parchment paper or spray with cooking
spray. Remove pie crusts from pouches; place flat on work surface. Cut each into 4 wedgeshaped pieces.

2 In small bowl, mix salmon and cheese. Spread about 2 tablespoons mixture evenly over
half of each crust wedge to within 1/4 inch of edges. Brush crust edges with water. Fold
untopped dough over filling, forming triangle; press edges to seal. Place on cookie sheet.

3 Bake 12 to 17 minutes or until golden brown. Immediately remove from cookie sheet;
place on wire rack. Cool 10 minutes.

Slow-Cooker Cheesy Chicken & Potatoes

1 largegreen pepper, chopped

1 lb. (450 g) red potatoes (about 3), very thinly sliced
1 tsp.paprika
8 smallbone-in chicken thighs (1-1/2 lb./675 g), skin removed
1 can (10 fl oz/284 mL) condensed cream of chicken soup
1/2 cupCheez Whiz Cheese Spread
1 Tbsp.Worcestershire sauce
1/4 cup chopped fresh parsley
Make It
PLACE peppers in slow cooker sprayed with cooking spray; top with potatoes.
Sprinkle paprika over chicken. Place 4 thighs in slow cooker; cover with soup and
remaining thighs. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
USE slotted spoon to transfer chicken and vegetables to platter; cover to keep
warm. Set slow cooker on HIGH. Add Cheez Whiz and Worcestershire sauce to
reserved liquid in slow cooker; stir. Cover with lid; cook 5 min. Stir until Cheez Whiz
is completely melted and sauce is well blended. Spoon over chicken and vegetables;
top with parsley.

Hawaiian Pork
2 1/2 pounds pork, cut in 1" cubes
4 tablespoons oil
1 medium onion, sliced
1 1/2 cup pineapple juice
1/2 cup water
1/2 cup vinegar
1/2 cup brown sugar
1 1/2 teaspoon salt
1 can pineapple chunks
2 tablespoons soy sauce

5 tablespoons cornstarch
1/2 cup water

DIRECTIONS:
Brown pork cubes and onion slices in hot oil in cooker. Add pineapple juice, water, vinegar,
brown sugar and salt. Cover, set control and cook for 12 minutes after control jiggles. Reduce
pressure instantly. Add diced green pepper, pineapple chunks and soy sauce. Add cornstarch
mixed with water and cook until thickened, stirring constantly. Serve over rice.
Fettuccini Carbonara

5 teaspoons olive oil

4 shallots, diced

1 large onion, cut into thin strips

1 pound bacon, cut into strips

1 clove garlic, chopped

1 (16 ounce) package fettuccini pasta

3 egg yolks

1/2 cup heavy cream

3/4 cup shredded Parmesan cheese

salt and pepper to taste

Directions
1.

Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and
bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.

2.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente.
Drain pasta, then return it to the pot.

3.

In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture
over the pasta, then stir in the cream mixture. Season with salt and pepper

Easy Cheesy Mac & Cheese

2 cups elbow macaroni, uncooked

1 onion, chopped
2 Tbsp.butter
2 Tbsp.flour
2-1/2 cupsmilk
3 cupsKraft Mozza-Cheddar Shredded Cheese, divided
Garlic poweder, to taste
Make It

PREHEAT oven to 350F. Cook macaroni as directed on package. Meanwhile, cook onions in
butter in large saucepan on medium heat 3 min. or until tender, stirring occasionally. Add flour;
cook and stir 1 min. Add milk; cook 5 min., stirring constantly. Reduce heat to low; simmer 10
min. Remove from heat. Stir in 2 cups of the cheese.
DRAIN macaroni. Add to cheese sauce; toss to coat. Spoon into greased casserole dish; sprinkle
with remaining 1 cup cheese.
BAKE 20 min. or until heated through.

Best Blueberry Pancakes

Ingredients
1 1/3 cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/3 cup sugar
1 egg
1 cup milk (or buttermilk is great too, if you have it)
3 Tbsp. melted butter or vegetable oil
1/4 tsp. vanilla
1 cup fresh blueberries (* or frozen, see note below)

In a bowl, combine flour, baking powder, salt and sugar. In a small bowl, beat egg thoroughly then
add milk (or buttermilk) and combine thoroughly.
Make a well in the dry ingredients and slowly add the egg-milk mixture. Add the melted butter and
vanilla. Stir quickly until ingredients are just mixed and batter is still lumpy in appearance.

Drop by 1/4 cupfuls on medium-hot pancake griddle or non-stick pan. Sprinkle with fresh
blueberries. Cook pancakes until they are filled with bubbles and the under-side in golden brown.
Turn and brown the other side.
Serve with butter, maple syrup and a dusting of icing sugar.

Slow cooker whole chicken

1 bottle of barbecue sauce
Put on low for 10 hours
Chicken a la King

1 (4.5 ounce) can mushrooms, drained, liquid reserved

1 green bell pepper, chopped

1/2 cup butter

1/2 cup all-purpose flour

1 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 teaspoons chicken bouillon powder

1 1/2 cups milk

1 1/4 cups hot water

4 cooked, boneless chicken breast halves, chopped

4 ounces chopped pimento

Directions
1.

Cook and stir drained mushrooms and green pepper in butter or margarine over medium heat for 5
minutes. Remove from heat.

2.

Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove
from heat.

3.

Stir in instant bouillon, milk, water, and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil
and stir for 1 minute.

4.

Stir in chicken and pimiento. Heat through

Left-Over Chicken Carcass Soup

1 chicken carcass

6 cups chicken broth

1 1/2 kosher tsp salt

1/2 teaspoon pepper

1 onion

6 carrots, cleaned and sliced

2 stalks celery & leaves, washed and cut

1/2 teaspoon dill

10 ounces egg noodles, cooked

Directions:
1. Place broth, water, salt, pepper, onion 2 carrots, 1 stalk celery, dill and carcass into a pot.
2. Bring to a boil then simmer at least 2 hours.
3. Using a cheese cloth strainer. pour soup over and into another pot.
4. Remove chicken from the bones and gather any loose chicken, then place into the strained pot
of soup. Discard the rest of the bones and cooked veggies.
5. Add the remaining 4 carrots and stalk of celery to the soup.
6. Bring to a boil then simmer at least one hour. Salt and Pepper to taste.
7. Put cooked noodles into the pot and serve!

The Best Chicken Soup Ever1 gallonwater

1 (2 to 3 pound)whole chicken

3 stalkscelery with leaves, chopped

1 poundbaby carrots
2onions, chopped

2 cubesbeef bouillon, crumbled

1 packetchicken noodle soup mix

2 (14.5 ounce) canslow-sodium chicken broth
1 pinchdried thyme

1 (8 ounce) packagefarfalle (bow tie) pasta

Directions
1.

Place chicken in a large pot and cover with water. Place celery leaves in pot and bring to a boil, then
reduce heat and simmer until chicken is cooked through, 30 to 40 minutes. Remove chicken from pot and place
in a bowl until cool enough to handle.

2.

Meanwhile, strain the cooking liquid, discard the celery tops and place the cooking liquid in a large pot.
Place celery, carrots, onion, bouillon, soup mix and chicken broth in the pot and let simmer. Season with thyme,
poultry seasoning, basil, peppercorns, bay leaves and parsley.

3.

Bone chicken and cut up meat into bite-size pieces. Return meat to pot. Cook until vegetables are tender
and flavors are well blended, up to 90 minutes.

4.

Stir pasta into pot and cook 10 to 15 minutes more, until noodles are al dente. Serve hot.

Spicy Sausage Pasta

1 tbsp olive oil
1 lb smoked sausage
1.5 cups diced onion
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10 oz) can Ro-Tel tomatoes and green chiles, Mild
(or pasta sauce)
1/2 cup heavy cream
8 oz penne pasta
1/2 teaspoon salt and pepper, each
1 cup Monterey Jack cheese, shredded
1/3 cup thinly sliced scallions
Add pepper flakes and hot sauce

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage
and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant,
about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and
reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle
with scallions. Broil until cheese is melted, spotty brown, and bubbly.

Read More http://www.kevinandamanda.com/recipes/dinner/spicy-sausagepasta.html#ixzz26doT8NsB

PARMESAN-CRUSTED PORK CHOPS

Ingredients

2 large eggs

1 cup dried Italian-style bread crumbs

3/4 cups freshly grated Parmesan

4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)

Salt and freshly ground black pepper

6 tablespoons olive oil (use butter)

Lemon wedges, for serving

Directions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a
third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with
the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs,
patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if
necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.
Transfer the chops to plates and serve with lemon wedges.

Slow-Cooker Bacon Jam

Ingredients

1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces

2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee

Directions
1.

In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly
browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1
tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are
translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring
and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to
combine.

2.

Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4
hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight
containers, up to 4 weeks.

Tzatziki - Cucumber Yogurt Dip

Ingredients:

3 tbsp. olive oil

1 tbsp. vinegar

2 cloves garlic, minced finely

1/2 tsp. salt

1/4 tsp. white pepper

1 cup plain yogurt

1 cup sour cream (optional)

2 cucumbers, peeled, seeded and diced (discard part with seeds, diced very finely and press
into strainer to squeeze out all water)
Preparation:
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix delicately until well combined. Using
a whisk, blend the yogurt with the sour cream (optional). Add the olive oil mixture to the yogurt
mixture and mix well. Finally, add the cucumber. Chill for at least two hours before serving.

Chick Pea and Spinach Curry

 1 tbsp olive oil

1 lge brown onion, finely chopped
2 cloves garlic, finely chopped
2cm piece ginger, finely chopped
2 tsp ground cumin
1 tsp ground tumeric
1 tbsp medium curry paste
1 tbsp tomato paste
400gm tinned diced tomatoes
300ml vegetable stock
400 gms loose leaf spinach
400gm tinned chick peas, drained
1 tsp garam masala

1. heat oil in a large frypan on med-high heat

2. add onion, garlic, ginger to pan, stir for 3-5mins
3. add cumin, tumeric, curry paste, tomato paste, tinned tomato, cook further 2-3
mins
4. add vegetable stock, reduce heat and simmer for 15 mins
5. add spinach in handfuls, allowing to wilt before adding the next
6. add chick peas, stir through for 3-4 mins
7. stir garam masala through before serving
Canada's Best Carrot Cake with Cream Cheese Icing

Ingredients

2 cups(500 mL) all-purpose flour

2 tsp baking powder (10 mL)

2 tsp cinnamon (10 mL)

1 tsp baking soda (5 mL)

3/4 tsp salt (4 mL)

1/2 tsp nutmeg (2 mL)

3/4 cup granulated sugar (175 mL)

3/4 cup packed brown sugar (175 mL)

3 eggs

3/4 cup vegetable oil (175 mL)

1 tsp vanilla (5 mL)

2 cups grated carrots (500 mL)

1 cup drained crushed canned pineapple (250 mL) put in food processor

1/2 cup chopped pecans (125 mL)

Preparation
Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In
separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth;
pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans.
Spread in prepared pan.
Bake in centre of 350F (180C) oven for 40 minutes or until cake tester inserted in centre comes
out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room
temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let
thaw before continuing.)
Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar,
one-third at a time, until smooth. Spread over top of cake.

How to make carrot cake cupcakes:

We retested this recipe as cupcakes, and we're happy they came out great. Spoon
the batter into 22 paper-lined muffin cups. Bake in 350F (180C) oven until cake
tester
inserted in centre of several comes out clean, about 25 minutes. Transfer cupcakes
to rack; let cool completely. Frost with cream cheese icing.
One caution: When adapting baking recipes at home, remember that your results
may vary. Most cakes can be made into cupcakes, but sponge and angel food cakes
are not ideal candidates. In all cases, you'll have to adjust the cooking time, so keep
a close eye on your cupcakes to avoid overbaking them.

Crock Pot Beef Barley Soup

1 lb cubed beef stew meat

2 cups carrots, sliced thin

1 cup celery, thin sliced

3/4 cup chopped green pepper

1 large onion, diced

1/2 cup barley

1/4 chopped parsley

4 beef bouillon cubes

1 (10 ounce) can beef broth

2 teaspoons salt

3/4 teaspoon dried basil

2 tablespoons catsup

5 cups water

Paprika, pepper, oregano

Optional: frozen beans, corn

Directions:
Layer in crock pot.
Vegetables and meat.
beef broth, and spices.
Cover with water.
DO NOT STIR.

Cover and cook on low for 4-5 hours. Add frozen beans, corn and barley; cover and
cook on low 2 hours longer or until barley, beef and vegetables are tender.

Slow-Cooker Beef and Tomato Stew

Ingredients

1 tablespoon extra-virgin olive oil

1 large yellow onion, diced small
3 medium carrots, cut into 1/4-inch rounds
3 celery stalks, cut into 1/4-inch pieces
2 pounds beef chuck, fat trimmed, cut into 1-inch pieces
1 can (28 ounces) crushed tomatoes
1 cup low-sodium chicken broth
3 garlic cloves, smashed and peeled
Coarse salt and ground pepper
4 cups cooked brown rice
1/3 cup chopped fresh parsley

Directions
1.

In a large skillet, heat oil over medium. Add onion, carrots, and celery and cook, stirring frequently, until
vegetables are softened, 10 minutes. Transfer mixture to a 5-to-6-quart slow cooker and add beef, tomatoes,
broth, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper.

2.

Cover and cook on high, 6 hours, stirring occasionally.

Cook's Note
To store, refrigerate stew in an airtight container, up to 3 days, or freeze, up to 3 months.
Eat Smart: Use Greek yogurt in place of sour cream to garnish chilis and stews to get creamy tang without the fat.
Ask your butcher to trim away most of the fat from the beef chuck; it will still become tender and flavorful in a slow
cooker. Use bulgur in place of brown rice, if you like.

Slow-Cooker Garlic Chicken with Couscous

Ingredients

1 whole chicken (3 1/2 to 4 pounds), cut into 6 to 8 pieces and patted dry
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
1 medium yellow onion, halved and thinly sliced
6 garlic cloves, halved
2 teaspoons dried thyme
1 cup dry white wine, such as Sauvignon Blanc
1/3 cup all-purpose flour
1 cup couscous
Chopped fresh parsley, for serving

Directions
1.

Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken,
skin side down, until skin is golden brown, about 4 minutes.

2.

Combine onion, garlic, and thyme in a 5-to-6-quart slow cooker and season with salt and pepper. Top with
chicken, skin side up, in a tight layer. In a small bowl, whisk together wine and flour until smooth and add to
slow cooker. Cover and cook on high until chicken is tender, about 3 1/2 hours (or 7 hours on low). Cook
couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with
parsley.

Braised Lamb Shanks with Caramelized Onions

Lamb Shanks

4 tablespoons olive oil

1 pound onions, sliced

2 tablespoons chopped fresh rosemary or 2 teaspoons dried

6 3/4- to 1-pound lamb shanks

all purpose flour

2 1/2 cups dry red wine

2 1/2 cups canned beef broth (did not use)

1 1/2 tablespoons tomato paste (or tomato sauce)

2 bay leaves

For lamb shanks:

Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced
onions and saut until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary.
Remove from heat.
Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons
olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and
cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to
plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits.
Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth,
tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves.
Add lamb shanks, turning to coat with liquid.
Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb
shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning
lamb shanks occasionally, about 30 minutes. Season with salt and pepper.

Read More http://www.epicurious.com/recipes/food/views/Braised-Lamb-Shankswith-Caramelized-Onions-and-Shallots-1197#ixzz2LmY4mpmP

Slow Cooker Congee
Ingredients

8 cups of broth (preferably duck, chicken, or pork), water, or a mix

3/4 cup medium- or short-grain white rice, uncooked, washed twice

1 cup shredded duck or pork, cooked (can put pork chops in frozen)

2 century eggs, diced

2 thin slices of ginger

salt to taste- white pepper to taste

Optional Post-Cooking Ingredients

green onion, thinly sliced, for garnish

peanuts, for garnish

dash of sesame oil

Method

1.

Wash the rice. Measure it out to a small container and fill it will water. Swish it around and rub it
between your hands. The water will be cloudy. Drain the dirty water and repeat.

2.

In a slow cooker, put the rice, broth, and ginger. Cook on low for 12-16 hours. If you're pressed for
time, you can put the slow cooker on high for less time.

3.

Half an hour before serving, add the shredded meat and eggs. Season with salt and pepper to
taste. Remove the ginger slices when the cooking is done.

4.

To serve, ladle congee into a bowl. Top with a scatter of peanuts, green onion, and dash of
sesame oil, if using.

Braised Bottom Round Roast

Braising makes this bottom round roast tender and delicious. Serve this roast with mashed potatoes
and your choice of vegetables for a fabulous family dinner.

Ingredients:

1 beef bottom round roast, about 3 to 4 pounds

2 cloves garlic, finely minced

salt and pepper

3 to 4 slices bacon, cut in half crosswise

1 cup chopped onion

1 cup apple juice

1 can (10 3/4 ounces) condensed beef broth

4 tablespoons cider vinegar

Preparation:
Rub beef roast with the garlic and sprinkle generously with salt and pepper. Rub all over with the finely
minced garlic.
Heat oven to 325.
In a large Dutch oven or covered oven-safe pot, cook the bacon with onion until onion is softened.
Remove bacon and onion to a plate and sear the roast in the drippings on all sides. Add the onion and
bacon back to the pan along with the apple juice and beef broth. Stir in the vinegar.

Cover and bake for 2 1/2 to 3 hours, until very tender.