BBQ Beef Short Ribs

2 pounds boneless beef short ribs, cut into 3 inch long pieces

Salt and pepper

1/3 c brown sugar

1/2 tsp paprika

1/4 tsp garlic powder

1/2 TB white vinegar

1/3 c ketchup

1.  Preheat the oven to 300

2.  Arrange the short ribs in a 9x13 glass baking dish

3.  Season with salt and pepper

4.  In a small bowl, combine the remaining ingredients.  Pour over ribs

5.  Cover with foil and bake through until tender and temperature reaches 200, about 1-1/2 hours

Tuna Salad

2.5 oz tuna
1/4 tsp minced garlic
1/2 c mayo
1/2 stalk celery, finely chopped
1 TB pickle relish
1/2 TB lemon juice

Brisket

Brisket
Cumin
Oregano
Garlic Powder
Salt
Pepper
Beef Broth
Soy Sauce

1. Preheat the oven to 325
2. Sear brisket in large dutch oven coated with olive oil (2 TB) over medium-high flame
3. Remove from heat, pour over the rest of the ingredients
4. Cover pan and bake in oven 3-4 hours, basting with pan juices every 30 minutes

Taco Pie

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 lb lean ground beef
3/4 c taco sauce
2 TB taco seasoning mix
1 c shredded Cheddar cheese (4 oz)
Shredded lettuce, as desired
Diced tomato, as desired

1. Heat oven to 375°F.
2. Unroll dough; separate into 8 triangles.
3. Place in ungreased 10-inch pie plate; press over bottom and up sides to form crust.
4. Brown beef & drain
5. Stir in taco seasoning mix and taco sauce; simmer 5 minutes.
6. Spoon meat mixture in crust-lined pan; sprinkle with cheese.
7. Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted.
8. Served topped with lettuce and tomato.

Pillsbury

Roasted Chicken (June's)

Olive Oil
Chicken
Carrots
Potatoes
Lemon Juice
Herbs de Provence

1. Placed one thawed whole chicken into a dutch oven that has been liberally greased with oil.
2. Add carrots and potatoes around the chicken.
3. Pour in "a bit" of lemon juice
4. Liberally sprinkle the Herbes de Provence over the chicken.
5. Cover.  Roast in oven at about 350 for about 2 hours, or until the meat is just begging to fall off the bones and be eaten. 

from June Erwin

Fish

2 pieces of cod

salt

black pepper

1 TB lemon juice

1 TB olive oil

1. Preheat the oven to 400 degrees.
2. Place each fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper.
3. Drizzle the lemon juice and olive oil over the top each fillet.  
4. Roll up edges of parchment paper and staple tightly shut.
5. Place the wrapped fish on a sheet pan and cook for 15 minutes

The Barefoot Contessa

Roasted Chicken with Vegetables

3 lb bone-in chicken (thighs, drumsticks, or breasts)
2 TB olive oil
4 cloves garlic, peeled and smashed
4 springs fresh thyme
1 tsp kosher salt
1/4 tsp black pepper
veggies (carrots, potatoes) cut in bite sized pieces

1. Heat oven to 425
2. On a large rimmed baking sheet, toss the chicken and vegetables with olive oil, garlic, thyme, salt and pepper.
3. Roast, tossing the vegetables once, until chicken is cooked through and vegetables are tender, 35- 45 minutes

Real Simple, October 2011, pg 287

Ribs

2 packages boneless pork spareribs
onion
salt
pepper
paprika
barbecue sauce

Crock Pot:

1. Dice up an onion, add to bottom of crock pot
2. Add ribs
3. Sprinkle with salt, pepper, paprika
4. Pour 40 oz BBQ sauce over ribs
5. Cook on high for 4 hours

Oven:

1. Preheat oven to 350
2. Line baking sheet with foil
3. Season ribs with salt, pepper, paprika
4. Wrap in foil and bake for one hour
5. Unwrap carefully.  Add BBQ sauce.  Bake another hour.

www.food.com

Lasagna

1 pound ground round

1 pound ground italian sausage

1 onion, chopped

2 tsp minced garlic

2 tsp ground oregano

1 tsp ground basil

1/4 tsp salt

1/4 tsp pepper

1 (14.5oz) can diced tomatoes with basil, garlic and oregano (do not drain)

1 (29 oz) can tomato sauce

1 (6 oz) can tomato paste

16 oz small curd cottage or riccota cheese

5 oz grated parmesean cheese

2 TB parsley

2 large eggs, lightly beaten

9 lasagna noodles

8oz shredded mozzarella

1. In a dutch oven, combine the meats, onion and garlic. Cook over medium heat until meat is browned.
2. Drain and return meat to pan
3. Add oregano, basil, salt and pepper, tomatoes, tomato sauce and tomato paste. Bring to a boil, then immediately reduce heat and simmer 30 minutes.
4. While sauce is simmering, prepare lasagna noodles: Fill a large bowl with hottest tap water. Add the noodles and let them sit for 20-30 minutes. Drain.
5. Preheat oven to 350
6. In a small bowl, combine cottage or riccota cheese, parmesan, parsley and eggs
7. Spoon 2-1/2 c of sauce into bottom of 9x13 inch baking pan
8. Place 3 uncooked lasagna noodles on top of the sauce. Do not overlap the noodles.
9. Spread 1 c of the cottage cheese mixture over noodles
10. Top with 2-1/2 c of the sauce and 1/3 of the mozzerella cheese
11. Repeat layers: noodles/cottage cheese/sauce/mozzerella
12. Bake 1 hour
13. Let rest 10 minutes before serving

2 hours prep + 1 hour baking

adapted from Paula Deen

Steakhouse Steaks

2 - 2" thick filet mignon or 2 1/2" thick ribeye

2 TB vegetable oil

salt

pepper

2 TB unsalted butter @ room temperature

1. Preheat the oven to 400 for filet mignon or 450 for ribeye
2. Heat a 12" pre-seasoned cast iron skillet over high heat until very hot, 5-7 minutes
3. Pat steaks dry with a paper towel
4. Brush steaks lightly with oil
5. Sprinkle with salt and pepper
6. When skillet is ready, add the steaks and sear them 3 minutes each side
7. Top each steak with a tablespoon of butter and place skillet in oven
8. Cook until thermometer reads 140 for filet mignons (~12 minutes); for ribeyes, cook 10 minutes for medium-rare, 18 minutes for medium-well.
9. Remove steaks to a serving platter, covering tightly with aluminum foil, alowing to rest for 10 minutes

adapted from the Barefoot Contessa

Thanksgiving Turkey

12-15 pound turkey

1 stick butter

2 lemons: 1 juiced; 1 cut in half
fresh thyme (1tsp + 1 bunch)

1 onion, quartered

1 head of garlic, cut in half crosswise

salt

pepper

1. The Sunday before Thanksgiving, move turkey from freezer to refrigerator. Let thaw on pan with sides that will catch juices.
2. Thanksgiving morning, check to make sure turkey is defrosted. If it is not, submerge in water in sink.
3. 1 hour prior to roasting, remove from refrigerator/sink
4. Remove wrapper and giblets
5. Rinse with cold running water, drain, pat dry with paper towels, place on roasting pan
6. Preheat oven to 400
7. In a saucepan, melt the butter, juice of 1 lemon and 1 tsp of thyme leaves. Set aside.
8. Season inside and outside of bird with salt and pepper
9. Stuff cavity with a bunch of thyme, halved lemon, quartered onion, halved garlic
10. Soak cheesecloth in butter mixture. Drape over turkey.
11. Bake at 400 for 30 minutes
12. Baste the bird, turn down oven to 325.
13. Baste every 30 minutes
14. Roast for 3 to 3-1/2 hours total
15. To check for doneness, thigh temperature should be 180. Thermometer should be placed in thigh, not touching bone, pointing into body cavity. Check temperature on both sides.
16. Let stand 15 minutes before carving

Tuna Salad

1 ½ c shell macaroni

2 eggs
6 oz tuna, drained
¼ c mayo
2 TB milk
½ TB sugar
½ c frozen peas

1. Unthaw peas.
2. Hardboil eggs. Cool.
3. Cook macaroni. Drain.
4. Dice and add eggs.
5. Add tuna, mayo, milk, sugar, peas.
6. Chill.

Makes 3 cups

from Jill Passow

Tuna Casserole

8 oz egg noodles

12 ½ oz can of tuna – drained
10 ¾ oz cream of mushroom soup
1/2 c milk
onion salt
pepper
2 TB bread crumbs
1 TB butter

1. Cook noodles, drain
2. Add tuna, soup, onion salt, pepper, milk
3. Bake at 325 for 40 minutes
4. Mix bread crumbs and butter and bake 4 more minutes

from Jill Passow

Krispie Baked Chicken

6 chicken drumsticks
milk

rice krispies-smashed

1. Roll chicken in milk followed by rice krispies
2. Bake at 350 for 1 hour – uncovered

from Jill Passow

Tater Tot Casserole

1 pound ground beef

1 small onion, minced
1 can cream of mushroom soup
14 oz frozen mini tater tots

1. Brown ground beef and onion.
2. Drain.
3. Combine with soup.
4. Add some salt and pepper
5. Pour into a casserole dish or 9x13” pan
6. Top with tater tots.
7. Bake at 350 for 20-25 minutes

from Jill Passow

Beef Stroganoff

1 large round steak

1 c water
2 tsp worcestershire sauce
1 tsp onion powder
1 small can mushrooms
1 pkg gravy mix
¼ c ketchup
rice or egg noodles

1. Cut a round steak into thin strips
2. In a skillet, add ½ c water, Worcestershire sauce, onion powder – stir well
3. Add steak and simmer for 45 minutes on medium low with lid covered
4. Add mushrooms, gravy mix, another ½ c water (if needed), and ketchup
5. Simmer until thick
6. Serve over rice or egg noodles

from Jill Passow

Beef Stew

1 pound beef, cubed

1 large can tomato juice
2 potatoes, peeled and cubed
4 carrots, peeled and cut in chunks
1 c celery, diced
onion salt
salt
pepper

Cook in a crock pot on high for 8 hours or simmer on stove for 2 hours

Makes 10 cups

from Jill Passow

Sloppy Joes

1 TB extra-virgin olive oil

1 1/4 pounds ground beef sirloin

1/4 c brown sugar

2 tsp steak seasoning blend, such as McCormick brand Montreal Seasoning

1 medium onion, chopped

1 TB red wine vinegar

1 TB Worcestershire sauce

2 c tomato sauce

2 TB tomato paste

4 crusty rolls, split, toasted, and lightly buttered

1. Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up.
2. Add sugar and spice mixture to the skillet. Stir. When the meat has browned, add onion.
3. Reduce heat to medium. Add red wine vinegar and Worcestershire sauce to meat and cook for 5 minutes.
4. Add tomato sauce and paste to pan. Stir to combine.
5. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.
6. Using a large spoon or ice cream scoop, pile meat onto toasted, buttered bun bottoms and cover with bun tops.

from Tom Arnhold

Chicken Soup

1 large can chicken broth

1 small bag carrots, peeled and cut into small pieces

2 stalks celery, cut into small pieces

salt, pepper and onion salt to taste

2 chicken breasts cut into small pieces

1 cup rice

1. Combine broth, carrots, celery and spices in a stock pot. Simmer until tender.
2. Add chicken, cook until tender.
3. Add rice, simmer 10 minutes longer.

from Jill Passow

Porcupine Meatballs

2 pounds ground round
1 c uncooked rice
1/2 c water
2 tsp salt
1 tsp celery salt
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper
30 oz tomato sauce
4 tsp worcestershire sauce
2 cans tomato paste

1. Mix first 8 ingredients
2. Shape into meatballs and place in a 9x13" baking dish
3. Mix remaining ingredients and pour over meatballs
4. Cover with parchment paper, then foil, and cook at 350 for 1 hr and 15 minutes

from Jill Passow