Betty Richards Spaghetti Sauce
1 med onion
2 large cans tomato sauce
1 can tomato bits
1 large can tomato paste
2 bay leaves
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
1 tablespoon salt
5 teaspoons sugar
1 tablespoon crushed red pepper
Chop and sautee onion until soft. Add everything else. Simmer.
Brad Richards supplementary meatballs
1 package Jenni-O ground turkey, as fat as you can find
1 teaspoon basil
1 teaspoon oregano
1 teaspoon thyme
1 tablespoon crushed red pepper
1/4 cup olive oil
1 cup progresso plain bread crumbs
2 eggs
1/2 cup grated parmesan cheese
Make balls, bake on cookie sheet at 350 for 20 minutes
French Chicken
2 boneless chicken breasts
5 medium red potatoes
5 cloves pressed garlic
2 teaspoons rosemary
1 tablespoon olive oil
Slice or dice potatoes, slice chicken breasts, and press garlic. Heat oil in skillet, add chicken, rosemary, and 1/2 of the garlic. After 2 minutes, add potatoes. Sautee until browned.
Jalapeno Bean Dip
2 lbs. pinto beans
8 fresh jalapenos
8 cloves garlic
1 tablespoon salt
Wash, sort, and simmer beans. Peel garlic. Puree jalapenos and garlic in blender, and add to beans with salt. Puree beans with hand mixer.
Chicken Noodles
6 chicken thighs
1 onion
8 carrots
4 stalks celery
2-4 tablespoons fresh parsley
3 bay leaves
1 teaspoon thyme
1 tablespoon salt
1/2 teaspoon ground black pepper
1 pound bowtie pasta
Wash and slice carrots and celery. Chop onion and parsley. Boil all but pasta for 30 minutes. Add pasta, simmer for 1 - 2 hours.
Arugula Salad Dressing
1 tsp. honey
1 tsp. dijon mustard
1 tsp. extra-thick balsamic vinegar
2 tbsp. ordinary balsamic vinegar
Chinese Dumpling Sauce
Soy Sauce
Toasted Sesame Oil
Crushed red pepper
Fresh Ginger
Fresh Garlic
Mix all ingredients
Guacamole
Avocados
Scallions
Tomatoes
Cilantro
Jalapenos
CB Spice Muffins
2/3 cup boiling water
1 cup wheat bran
1/2 cup dark molasses
1/2 cup canola oil
3 cups raisins
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup wheat germ
2 large eggs, beaten
1 cup skim milk
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon nutmeg
1 teaspoon ground cloves
Heat oven to 350, grease muffin pan. In bowl, add boiling water, bran, molasses, oil, and raisins. Stir and set for 5 minutes. In another bowl, add flour, spices, baking soda, salt, and wheat germ. In a measuring cup, beat eggs and milk. Stir flour mixture into bran mixture. Add milk mixture and stir lightly. Spoon into muffin pans, bake 20 - 25 minutes, or until tops of muffins are springy. Let cool for 10 minutes.
Walnut Sauce for Pasta
1 cup walnuts
6 cloves garlic
15 oz. tub part skim ricotta cheese
1 cup lowfat milk
blend, pour over 1 lb. cooked pasta, add Parmigiano Reggiano to taste
Shrimp Etouffe by Paul Prudhomme of K-Paul's restaurant in New Orleans
1/4 Cup Onion, Chopped
1/4 Cup Celery, Chopped
1/4 Cup Green Bell Peppers, Cored, Seeded & Chopped
7 Tbls Vegetable Oil
3/4 Cup All Purpose Flour
2 Cups Seafood Stock
1/4 Lb Sweet Butter
2 Lb Medium Shrimp, Shelled
1 Cup Green Onions, Chopped Very Fine
1/4 Lb Sweet Butter
1 Cup Seafood stock
4 Cups Cooked Rice, Hot
SEASONING MIX:
2 tsp Salt
2 tsp Cayenne
1 tsp White Pepper
1 tsp Black Pepper
1 tsp Dried Sweet Basil Leaves
1/2 tsp Dried Thyme Leaves
Combine the seasoning mix ingredients in a small bowl. Set aside.
Combine the onions, celery and bell pepper in another bowl. Heat the oil over
high heat in a large, heavy (cast iron works best) skillet until it begins to
smoke (about 4 minutes). Use a long handled metal whisk to gradually mix in the
flour, stirring until smooth. Continue cooking, whisking constantly, until the
roue is dark red-brown (3 to 5 minutes). Don't let the roue scorch in the pan or
splash on your skin. Remove from the heat.
Immediately stir in the vegetables using a wooden spoon. Add 1 Tablespoon of the
seasoning mix. Continue stirring, using the wooden spoon, until cooled (about 5
minutes). Bring the first measure of stock to a boil over high heat in a (2 Qt.)
saucepan. Gradually add the roue. Continue whisking until the roue is completely
dissolved. Reduce heat to low. Cook until the flour taste is gone (about 2
minutes), whisking constantly. Remove from the heat. Set aside.
Heat the serving plates in a 250 degrees oven. Melt the first measure of butter
over medium heat in a (4 Qt.) saucepan. Stir in the shrimp and green onions.
Saute for about 1 minute, stirring constantly. Add the second measure of butter,
the stock mixture and the second measure of stock. Cook until the butter melts
and is mixed into the sauce - shaking the pan gently back and forth while the
butter melts - DO NOT STIR(!). Add the remaining seasoning mix. Stir well.
Remove from the heat. Serve immediately - mound 1/2 cup of rice on each serving
plate. Surround the rice with 3/4 cup of the etouffee.
NOTE: If the sauce starts to separate, add small amounts of stock and shake the
pan as before until it recombines.
Evacuation Etouffe (the rapid-response version of K-Paul's Shrimp Etouffe)
In a blender, mix the following ingredients, then bring to boil in a saucepot:
1/4 cup yellow onion
1/4 cup celery
1/4 cup green bell pepper
1 cup green onions
1 pack seafood stock concentrate (Glace de Fruits de Mer)
3 cups water
2 teaspoons salt
1 teaspoon cayenne (2 for hot version)
2 teaspoons fine black pepper
1 teaspoon basil leaves
1/2 teaspoon thyme leaves
Simultaneously, make a dark red-brown Roue with:
7 tablespoons oil
3/4 cup flour.
To the saucepot, add the Roue,
1/2 lb. sweet unsalted butter
2 lbs. cooked shrimp.
Best with baguette. Serves 4.
Easy Beef Bourguignon
3 lbs boneless beef shortribs
3 Yellow onions
1 package mushrooms
10 cloves garlic
1 package carrots
1 bunch for 3 tblsp parsley
3 tblsp thyme
10 bay leaves
canola oil
1 bottle red wine
1 tbsp salt
black pepper
Slice or chop onions, garlic, parsley, beef. Brown beef. Carmelize onions. Combine all in stewpot, simmer until done.
Arva Bensaheb's Mutter Paneer
1 tsp black mustard seeds
1 tsp cumin seeds
oil, heated
1/2 red onion, carmelized after seeds pop
5 cloves garlic
1 inch ginger
2 tsp garam masala
1 tsp cumin
2 tsp chile powder
1 tsp tumeric
1/2 can tomato paste
1 small can tomatoes
1 tbsp cashew paste
1 cinnamon stick
5 cloves
4 black peppercorns
water
one pinch suffering
peas, in water
paneer, fried
Add ingredients in order, let boil for 10 minutes.
Moroccan Chicken Slow Cooker Style
2 tablespoons tomato paste
2 tablespoons all-purpose
flour
2 tablespoons lemon juice
2 teaspoons crushed garlic
1 1/2 teaspoons ground
cumin
1 1/2 teaspoons ground
ginger
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground black
pepper
2 teaspoons cayenne
(optional)
1 cup raisins
1 cup dried apricots, cut
in half
1/2 small bag carrot chips
2 large onions, halved and
thinly sliced
1.5 lbs to 2 lbs boneless,
skinless chicken thighs or breasts
Brown rice
Garnish:
Nonfat plain yogurt
1. In slow cooker, whisk
broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, salt,
pepper, and cayenne together.
2. Add raisins, apricots,
carrots, and onions to cooker. Mix well.
3. Place chicken in cooker.
Salt and pepper chicken and then mix well with other ingredients.
4. Cover and cook on low
heat setting for 6 1/2 to 7 hours.
5. Cook rice as directed on
bag.
Serve chicken over brown
rice with nonfat plain yogurt as dressing.
Healthy
Frito Pie Slow Cooker Style
2
teaspoons garlic powder
2
teaspoons onion powder
2
teaspoons cumin
2
teaspoons cayenne (to taste)
1
teaspoon salt
1
teaspoon ground black pepper
14.4 oz
can diced tomatoes with mild green chilies
14.4 oz
can black beans, rinsed and drained
8 oz
frozen corn
1 onion
chopped
1.5 lbs
to 2 lbs boneless, skinless chicken thighs or breasts
1 bag
Fritos
Garnishes:
Chopped
onion
Sliced
serrano peppers
Nonfat
plain yogurt or sour cream
1. In slow cooker, mix broth, garlic powder, onion
powder, cumin, cayenne, salt, and pepper together.
2. Add tomatoes, beans, onion and corn to cooker.
Mix well.
3. Place chicken in cooker. Salt and pepper chicken
and then mix well with other ingredients.
4. Cover and cook on low heat setting for 6 to 8
hours.
Serve
chicken over Fritos. Garnish with chopped onions, serrano peppers, and yogurt or
sour cream.
Coq au Vin Slow
Cooker Style
1 cup chicken broth
1 cup dry red wine
2 tablespoons tomato paste
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme, crushed
1 teaspoon salt
1 teaspoon ground black pepper
16 oz mushrooms, sliced
1 onion halved and sliced or 1 cup frozen pearl onions
2 bay leaves
1.5 lbs to 2 lbs boneless, skinless chicken thighs or breasts
1 bag frozen green peas
1. In slow cooker, whisk
broth, wine, tomato paste, garlic powder, rosemary, thyme, salt, and pepper
together.
2. Add mushrooms and onions
to cooker. Mix well.
3. Place chicken in cooker.
Salt and pepper chicken and then mix well with other ingredients.
4. Place bay leaves on top
of other ingredients.
5. Cover and cook on low
heat setting for 6 to 8 hours.
6. Remove bay leaves.
6. Cook green peas as directed on bag.
Serve chicken over green peas.
Chicken
Cacciatore Slow Cooker Style
1 cup white wine
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
2 teaspoons red pepper flakes
6 teaspoons or more crushed garlic (to taste)
1 large onion sliced
4 Roma tomatoes sliced
8 oz mushrooms, sliced
1.5 to 2 lbs boneless, skinless chicken thighs or breasts
Pasta (optional)
1. In slow cooker, mix
broth, wine, salt, pepper, oregano, red pepper flakes, and garlic together.
2. Add onion, tomatoes, and
mushrooms to cooker. Mix well.
3. Place chicken in cooker.
Salt and pepper chicken and then mix well with other ingredients.
4. Cover and cook on low
heat setting for 6 to 8 hours.
5. Cook pasta as directed on box.
Serve chicken over pasta if desired.
Unbelieveably
Good, Authentic Oaxacan Mole Poblano Chicken Slow Cooker Style
14.5 oz can diced tomatoes
1 1/2 cup raisins
2 tablespoons peanut butter
2 tablespoons unsweetened cocoa powder
1 tablespoon chili powder
1 teaspoon crushed garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon cayenne (optional)
1.5 lbs to 2 lbs boneless, skinless chicken thighs or breasts
Brown rice
Garnish:
Fresh cilantro
1. Combine tomatoes, raisins, peanut butter, cocoa powder, chili powder, garlic,
salt, pepper, cinnamon, cloves, and cayenne in slow cooker. Mix well.
2. Place chicken in slow cooker. Salt and pepper chicken and then nestle into
slow cooker. Cover and cook on low heat setting for 6 hours.
3. Cook rice as directed on bag (or warm the tortillas in the microwave)
Serve chicken over brown rice, or alongside warm corn tortillas. Garnish with fresh cilantro if desired.
If you like more sauce, double all ingredients except the chicken. Cover and cook for 6 to 8 hours on low heat setting.
chop 1 onion and 2-3 stalks of celery
fry onions and celery in 1 stick of buter until soft
pour over mixture of I bag pepperige farms seasoned
stuffing crumbs and 1 bag cornbread crumbs
add 1 tablespoon sage
add chicken broth until “not runny”
add 2 eggs and mix
put into casserole dish
bake for 45 minutes at 350.
Fast Slow Cooker Cassoulet
1 tablespoon olive oil
1 large onion, finely chopped
6 slices bacon or pancetta
3 boneless, skinless chicken thighs
1 or 2 two andouille sausage links sliced into bite sized pieces
6 teaspoons crushed garlic
2 teaspoons dried thyme leaves
6 oz tomato paste
2 cans great Northern white beans, drained and rinsed
1 (14.5) can chicken broth
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon black pepper
Mix garlic, thyme, tomato paste, beans, broth, parsley, salt, and pepper in slow
cooker. Heat olive oil in a pan and cook onion until translucent, about 5
minutes. Add onions to slow cooker and mix well. Add meat to slow cooker and
cook for 4 to 6 hours on High or 6 to 8 hours on Low. You can substitute any
meats you prefer. You can also precook the bacon before adding to slow cooker.