Shared by Kristy Jackson Nov 2011

Source: Terry Campbell (from RecipeThing user ybsiskaren)

Ingredients:

• 1 lb hamberger - browned and drained
• 1/2 c ketchup
• 1 1/2 TBs Brown Sugar
• 1 Tbs vinegar
• 1/4 tsp dry mustard
• 1 med onion - chopped
• water

Directions:

While hamberger is browning, add all the other ingredients together in a sauce pan to meld. Add the browned hamberger and bring to a boil. Boil for 5 mins. Add hamberger. Stir. Serve over toast hamberger buns.

Source: Southern Living

Ingredients:

• 1 tablespoon butter or margarine
• 1 medium onion, chopped
• 1 (4.5-ounce) can chopped green chiles, drained
• 1.5 (8-ounce) packages cream cheese, cut up and softened
• 3 1/2 cups (1.5 lbs pre-cooked wt.) chopped cooked chicken breast
• 8 (8-inch) flour tortillas
• 2 (8-ounce) packages Monterey Jack cheese, shredded
• 2 cups (1 pint) whipping cream

Directions:

1. Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly, until cream cheese melts.

2. Spoon 2 to 3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 13- x 9-inch baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

3. Bake at 350° for 45 minutes.

Source:

Ingredients:

• 4 boneless chicken breasts, pounded to 1/2 inch thickness
• 1 egg
• 1/2 cup milk
• seasoned bread crumbs
• 2 to 3 tablespoons olive oil
• 8 slices mozzarella cheese, or more
• 1 jar (16 oz) spaghetti sauce
• Parmesan cheese

Directions:

1. Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.

2. Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.

Source:

Ingredients:

• 1 1/2 - 2 lbs ground chuck
• 1 small onion – finely minced
• 2 cloves garlic minced or 3/4 tsp garlic powder
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 3/4 Tsp oregano
• 4 T parsley - divided
• 1/2 tsp basil
• 8 oz can tomatoes – mashed or chopped
• 8 ox can tomato paste
• 1/2 cup grated parmesan cheese
• 1 box lasagna noodles
• 3/4 lb thin sliced mozzarella cheese (can use shredded)
• 16 oz ricotta cheese
• 2 eggs
• 1 large jar Ragu with mushrooms (or sauce of your choice)

Directions:

1. Cook lasagna noodles as directed on box. Drain and rinse in cold water. Drain and dry on paper towels.

2. Brown ground chuck, onion and garlic in heavy large pot or Dutch oven. Add salt, pepper oregano, 3 T. parsley and basil. When brown, add tomatoes, tomato paste, 1 tomato can of water and Ragu. Simmer 30 -60 minutes. If too tomato tasting, add 1 tsp sugar.

3. Mix 2 eggs and remaining 1 T parsley into ricotta cheese.

4. In a 8 × 2 × 12 (spray first with cooking spray) put a thin

5. layer of sauce

6. layer of noodles

7. layer of mozzarella

8. layer of ricotta mixture

9. 2 T parmesan

10. Repeat ending with sauce and parmesan.

11. r with foil and bake 25 minutes at 350. Uncover and bake an additional 25-30 minutes. Let stand 15 minutes before cutting and serving.

Source:

Ingredients:

• 1.5 lbs Ground Chuck
• Diced Red and Green peppers, about 1/2 cup each, or to taste
• Diced onion, about 1/2 cup
• 3 Tbs butter
• 2 eggs, beaten
• Dash of salt
• 1 cup bread crumbs or cracker crumbs
• Worchestershire sauce (about 3 Tbs)
• Splash of milk (about 1 Tbs)

Directions:

1. Sauté peppers and onion in butter. In large bowl, mix ground chuck with ingredients while sautéing pepper mix. Add pepper mix and mix well. Form into loaf in a loaf or 8 × 8 pan. Spread topping (below) on meatloaf before cooking and several times during baking.

2. Bake at 375* for 75 minutes. Let stand about 5 minutes before cutting and serving.

3. Topping

4. 1 C. ketchup

5. 1/3 C Light Brown Sugar

6. ¼ C. Worchestershire Sauce

Source:

Ingredients:

• 4 cups water
• 3 teaspoons salt
• 2 1/2 cups heavy whipping cream, divided
• 1 1/2 cups quick grits
• 1/4 cup plus 2 tablespoons butter, divided
• 1/2 cup mozzarella cheese
• 3 tablespoons hot sauce, such as Frank's or Texas Pete
• 3 tablespoons Worcestershire sauce
• 1 teaspoon granulated garlic
• 1 teaspoon thyme
• 20 20- to 25-count shrimp

Directions:

1. To make the grits: In a medium saucepan, bring 4 cups of water, the salt and 2 cups of cream to boil. Add grits, and let boil for 2 minutes. Cover, and turn down to low for 4 minutes. Take off the heat, and add 2 tablespoons butter and mozzarella cheese.

2. To make the sauce: Melt the remaining 1/4-cup butter and mix with hot sauce, Worcestershire sauce, garlic and thyme.

3. To make the shrimp: Saute shrimp with sauce, and when simmering add remaining half- cup cream. Heat through, and pour over grits to serve.

4. es 4 to 6.

Source:

Ingredients:

• 1/2 cups heavy whipping cream
• 1/4 cup tablespoons butter
• 3 tablespoons hot sauce, such as Frank's or Texas Pete
• 3 tablespoons Worcestershire sauce
• 1 teaspoon granulated garlic
• 1 teaspoon thyme
• 20 20- to 25-count shrimp

Directions:

1. To make the sauce: Melt the 1/4-cup butter and mix with hot sauce, Worcestershire sauce, garlic and thyme.

2. To make the shrimp: Saute shrimp with sauce, and when simmering add half- cup cream. Heat through, and pour over grits to serve.

3. es 4 to 6.

Source:

Ingredients:

• 4 cups chicken broth
• 1/2 teaspoon salt
• 1 cup regular grits
• 1 cup (4 ounces) shredded sharp Cheddar cheese, divided
• 1 cup (4 ounces) shredded Monterey Jack cheese with peppers
• 2 tablespoons butter or margarine
• 6 green onions, chopped
• 1 green bell pepper, chopped
• 1 garlic clove, minced
• 1 pound small fresh shrimp, peeled and cooked
• 1 (10-ounce) can diced tomatoes and green chiles, drained
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. Bring 4 cups chicken broth and 1/2 teaspoon salt to a boil in a large saucepan; stir in grits. Cover, reduce heat, and simmer 20 minutes.

2. Stir together grits, 3/4 cup Cheddar cheese, and Monterey Jack cheese. Melt butter in a large skillet over medium heat; add green onions, bell pepper, and garlic, and sauté 5 minutes or until tender.

3. Stir together green onion mixture, grits mixture, shrimp, and next 3 ingredients. Pour into a lightly greased 2-quart baking dish. Sprinkle top with remaining 1/4 cup shredded Cheddar cheese.Bake at 350° for 30 to 45 minutes.

Source:

Ingredients:

• 1 pounds raw shrimp, well rinsed and drained
• 2 sticks unsalted butter
• 1/4 cup extra virgin olive oil
• 10 cloves garlic, minced
• 3 bay leaves
• 1/4 cup Worcestershire sauce
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon cayenne
• 2 teaspoons fresh oregano
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 lemons, juiced
• 1 large loaf crusty French bread

Directions:

1. Preheat the oven to 350°F.

2. Rinse the shrimp under cold running water and let drain.

3. Spread in one layer in a large roasting pan or baking dish.

4. Melt the butter in a large saucepan. Add the olive oil, garlic, bay leaves, Worcestershire, Cajun seasoning, cayenne, oregano, salt, black pepper and lemon juice and stir to mix well. Boil 5-10 minutes to thicken a bit. Remove from the heat and pour over the shrimp.

5. Bake in the oven until the shrimp are pink and cooked through, 10 to 15 minutes, stirring occasionally to keep the shrimp from drying out.

6. Remove from the oven and pour into a large serving bowl, or individual bowls to be peeled and eaten at tableside, with hot French bread for dunking in the sauce. Serve over rice if desired.

Makes 32 appetiser or 20 entree

Source:

Ingredients:

• 1 lb small curd cottage cheese, drained
• 1/2 lb feta
• 1 box frozen chopped spinach
• 1 egg
• 1/2 tsp grated lemon rind
• nutmet
• salt and pepper
• 1-2 boxes filo

Source: Debbie Calcat

Ingredients:

• 1-1/2 lbs breas of chicken cut in 1" pieces
• 1/2 tsp minced garlic
• 1 red pepper cut in thin strips
• 5 medium musrooms quartered
• 2 c fresh bean sprouts
• 6 oz fresh pea pods
• 3 green onions cut in 2" lengths
• 1/4 c soy sauce mixed with 1 tsp sugar
• 2 T sherry or water
• 1/2 c veg oil
• pepper
• 8 oz linguine cooked

Directions:

In a bowl mix chicken, garlic and 1 T soy sauce/sugar. In large skillet stirfry chicken in 3 T oil for 3-5 min. Remove to large bowl. Add oil to skillet and add beach sprouts, red pepper, peapods, mushrooms and scallions. Stir fry one minute or more. Add sherry or water, cover, cook 1 minute. Remove to bowl with chicken. Add a little more oil, stirfry linguine until hot, add remaining soy sauce and toss. Return chicken and veggies to skillet, add pepper and toss.

These burn easily – careful!

Source: Ann Brody

Ingredients:

• 1 lb gr turkey
• 1/2 c bread crumbs
• 3 Tbsp minced onion
• 2 Tbsp ketchup
• 1 Tbsp lemon juice
• 1 tsp Worchestershire
• 1 tsp soy sauce
• 1/2 Paprika
• 1/4 hot pepper sauce
• Freshly ground black pepper to taste

Something I make only on occasion. It’s a comfort food made with love by Mom.

Source: Denise Browne

Ingredients:

• 1 box (or fresh) chopped broccoli or asparagas spears
• Chicken pieces or boned breasts
• 1 c cr of chicken soup
• 1/2 c mayonaise
• 1/2 c cream or milk
• 1/2 tsp lemon juice
• pinch or 1/8 tsp pwd curry
• 1/2 c grated cheese (pref cheddar jack)
• 1/2 c bread crumbs
• 2 TBS melted butter

Directions:

1. Mix together: 1/2 c bread crumbs & 2 TBS butter.

2. Par boil broc or asparagas in salted water, drain.

3. Grease 8 × 8″ pan and add brocolli.

4. Add a layer of chicken. Add cheese/milk sauce. Sprinkle gratd cheese over top. Then add bread crumbs over all.

5. Bake at 350F for 30 mins.

The best chili ever.

Source: Adapted from a Vegetarian Times recipe

Ingredients:

• 1.5 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1.5 teaspoons ground coriander
• 2 teaspoons cocoa powder
• Salt to taste
• 2 15-ounce cans black beans, drained and rinsed
• 1 15-ounce can kidney beans, drained and rinsed
• 1 1/4 cups vegetable stock
• 1 28-ounce can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon granulated sugar

Directions:

1. Heat 1 tablespoon of the oil in a large chili pan over medium heat. Add the onion and pepper and cook, stirring often, for about 8 minutes or until softened.

2. Add the garlic and cook, stirring, for 1 minute.

3. Mix the cumin, chili powder, coriander, cocoa and salt to taste in a bowl.

4. Add the remaining .5 tablespoon of oil and the spice mixture to the pot and stir for 1 minute over medium heat.

5. Add the stock, tomatoes, oregano, sugar, and beans and gradually bring the mixture to a boil, stirring occasionally.

6. Cover and reduce heat to low. Simmer for 1 hour, stirring occasionally.

7. Serve with Tabasco sauce, cheddar, and tortilla chips.

Ridiculously easy. No one will believe it. I do put salt, pepper and garlic powder on ribs before putting on grill.

Source: Paul Verschaeve

Ingredients:

• Baby back ribs
• Sauce: 3 c ketchup
• 1 c brown sugar, packed
• 3 tbsp Old Bay seasoning

Directions:

1. Wrap each slap in heavy duty alum foil

2. The day before, put on a baking sheet and bake in oven at 275 for 3 to 3-1/2 hours.

3. Refrigerate until cold. Take out of foil and cut in serving pieces. Reheat on grill. When warm baste with BBQ sauce.

Source: www.andicakes.com/2011/01/07/baked-herb-lemon-chicken/

Ingredients:

• 4 split chicken breasts, skin on
• Kosher salt
• freshly ground black pepper
• 1 lemon sliced in wedges, 6-8 slices
• 1/4 cup extra virgin olive oil
• 9 cloves minced garlic- about 3 Tbs
• 1/3 cup dry white wine
• 1 Tbs grated lemon zest (2 lemons)
• 2 Tbs freshly squeezed lemon juice
• 11/2 tsp dried oregano
• 1 tsp minced fresh thyme leaves, plus 4 sprigs

Directions:

1. 1) Preheat the oven to 425 degrees. First prepare the chicken breasts by rinsing them and drying with paper towel. On a cutting board using a boning knife, carefully remove the breast bone leaving the skin on and still attached to the breast. Trim any excess fat from the breast and place in a 9 × 13 baking dish skin side up. Repeat with the remaining breasts. Sprinkle the breast with kosher salt and fresh ground pepper. Now slice one lemon lengthwise into 6-8 wedges and set among the chicken breasts in the dish.

2. 2) Next add the extra virgin olive oil to a small sauté pan and heat over medium-low temperature, once warmed and the minced garlic and cook for just a minute and stirring constantly. Turn the heat off and add the dry white wine, lemon zest, lemon juice, dried oregano, and minced thyme. Pour the warm mixture into the dish to surround the seasoned chicken breasts. Using a brush lightly brush the chicken breasts skins with the oil mixture so it will brown and crisp during baking and then add the 4 sprigs of thyme on top the chicken breasts.

3. 3) Bake the dish uncovered for 30 to 45 minutes, until the breasts are cooked and reach 165 degrees F. Turn the oven to broil for 1-3 minutes and broil the dish if necessary to brown the skins on the breasts. Remove from the oven, cover with aluminum foil and allow resting for 10 minutes before serving.

-drain water out of black beans and veggies as much as possible
-freeze before cooking
Link: http://allrecipes.com/recipe/homemade-black-bean-veggie-burgers/

Source: All Recipes

Ingredients:

• 1 (16 ounce) can black beans, drained and rinsed
• 1/2 green bell pepper, cut small
• 1/2 onion, cut into wedges
• 3 cloves garlic, peeled
• 1 egg
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon Thai chili sauce or hot sauce
• 1/2 cup bread crumbs

Directions:

1. 1) If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.

2. 2) In a medium bowl, mash black beans with a fork until thick and pasty.

3. 3) In a food processor, finely chop bell pepper, onion, and garlic. Strain water out. Then stir into mashed beans.

4. 4) In a small bowl, stir together egg, chili powder, cumin, and chili sauce.

5. 5) Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.

6. 6) If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Source: Sarcastic Cooking, Link: http://www.sarcasticcooking.com/2012/03/15/blackened-chicken-and-cilantro-lime-quinoa/

Ingredients:

• 2 Boneless Skinless Chicken Breasts
• 1/2 Teaspoon of Paprika
• 1/4 Teaspoon of Salt
• 1/4 Teaspoon of Pepper
• 1/4 Teaspoon of Cayenne Pepper
• 1/4 Teaspoon of Onion Powder
• 1/4 Teaspoon of Cumin
• 1 Teaspoon of Olive Oil
• 2 Cups of Low Sodium Chicken Stock
• 1 Cup of Quinoa
• Juice and Zest from Two Limes
• A Dash of Salt and Pepper
• 2 Tablespoons of Cilantro, chopped

Directions:

1. Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast.

2. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.

3. Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.

4. After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.

5. Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.

6. For avocado sauce: place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.

Source:

Ingredients:

• 2 x 28 oz. Cans of Crushed Tomatoes 28 oz. Can of Brooks Chili Beans
• Green Bell Pepper, Chopped
• Poblano Pepper, Chopped
• Garlic, 6 cloves Minced
• Sweet Onion, Chopped
• 1 lb Roll of Bob Evans Zesty Hot Sausage Round Steak, in 1/2 inch dice
• Worcestershire Sauce
• Liquid Smoke
• Chili Powder
• Ground Coriander
• Salt and Pepper
• Cumin

Directions:

1. Crumble Sausage into a bowl, add meat, onion and peppers. Add two large pinches salt, 1 tsp pepper, 4-5 Tbsp Worchestershire, 1 Tbsp liquid smoke. Mix well, cover and refrigerate overnight. Brown mixture in a skillet in batches, being careful not to overcrowd. Transfer each batch of meat, veggies and liquid to a large pot. Add chili beans and 1 can crushed tomatoes to start. You may evantually end up using the second can, but be careful not to make it too soupy. Add two tbsp chili powder, a tsp of cumin and a tsp of coriander.

2. Simmer for 2-4 hours on very low heat until steak is very tender.

Source: Mim Phillips

Ingredients:

• 1 lb. ground beef
• 1 package taco seasoning mix
• 2 (8 ounce) cans refrigerator crescent rolls
• 4 cups (16 oz.) shredded Monterey Jack cheese, divided.
• Sour Cream
• Commercial Salsa
• Jalepeno pepper slices (optional)

Directions:

1. Prepare ground beef and taco seasoning mix according to package directions.

2. Unroll 1 can of rolls into a lightly greased baking sheet; press perforations together to make a 13 × 8 inch rectangle.

3. Springkle with 2 cups cheese. Spread beef mixture over cheese. Springkle remaining 2 cups of cheese over meat.

4. Unroll second can of rolls and repeat process.

5. Place rectangle over top of meat and cheese layers. Press edges together to seal.

6. Bake at 400 degrees for 12 to 15 minutes or until browned.

7. Cool 5 minutes, cut into squares. Serve with sour cream, salsa and if desired jalepeno peppers.