BEEFY BAKED BEANS
Source of Recipe
NET
List of Ingredients
BEEFY BAKED BEANS
Makes 8 servings.
1 pound lean ground beef
2 (16-ounce) cans pork and beans in tomato sauce
1 (15-ounce) can kidney beans, drained
1 cup ketchup
1 (1-3/8-ounce) envelope dry onion soup mix
1/2 cup water
2 tablespoons prepared yellow mustard
2 teaspoons cider vinegar
2 cups frozen unsweetened (IQF) tart cherries
Cook ground beef in a skillet until browned. Drain fat. Add pork and beans, kidney beans, ketchup, dry onion soup mix, water, mustard and vinegar; mix well. Stir in cherries (it is not necessary to thaw them).
Pour meat mixture into a 2�-quart baking dish. Bake, uncovered, in a preheated 400 oven 30 minutes, or until hot and bubbly. Stir occasionally. Serve hot.
Note: 1-1/2 cups dried tart cherries may be substituted for the frozen cherries
SPICY RUBBED STEAKS
4 - 8 ounce Steaks (tenderloin or strip steaks)
Dry rub seasoning:
1 teaspoon Salt
1 teaspoon Ground cumin
1 teaspoon Chili powder
1 teaspoon Black pepper
1 teaspoon Celery salt
1 teaspoon Dry mustard
1/2 teaspoon Cayenne pepper
2 teaspoons Paprika
Method:
Combine all dry rub ingredients well.
Spread rub mixture evenly on the steaks (natural moisture of the item should help rub adhere) prior to cooking.
Cook steaks on grill to desired doneness.
PANFRIED VEAL CUTLETS IN THE GERMAN STYLE
Serves 4
A lot of the veal consumed in this world is prepared very much like this, and there's a good reason for that: It's delicious. This is the classic schnitzel, also known as Veal Francaise, which we felt we had to include in this book or it simply would not be complete.
Putting the breading on the cutlet is not complicated, but it does require that you be organized and systematic so you get an even coat and don't make a mess. Lots of waxed paper on the counter is a good idea. Also, notice that breaded meat requires more fat than plain sauteed meat; the fat should come almost halfway up the sides of the cutlets. And, finally, be sure you get the butter nice and brown, but don't let it go over the end into burned territory.
Serve this with buttered noodles and applesauce for a real Germanic experience.
12 veal leg cutlets (about 1 1/2 pounds)
Kosher salt and freshly cracked black pepper to taste
Flour for dredging (about 1 1/2 cups)
4 large eggs, lightly beaten with 2 tablespoons milk
2 cups fine dry bread crumbs
1/2 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
1 lemon, quartered and seeded
2 tablespoons roughly chopped fresh parsley
1. Place each cutlet between two pieces of waxed paper and pound with a meat mallet or other heavy blunt object such as a small frying pan to a 1/2-inch thickness. Dry the cutlets well with paper towels and season them generously with salt and pepper. Dredge each cutlet lightly with the flour, then dip in the egg mixture and then in the bread crumbs to coat. Place the breaded cutlets on a cake rack set over waxed paper and let them dry at room temperature for 15 minutes.
2. In a large heavy saute pan, heat the oil over medium-high heat until hot but not smoking. Add the veal in a single layer, in batches if necessary to avoid crowding, and saute just until nicely browned, 2 to 3 minutes per side; transfer the cutlets to a paper towel-lined platter as they are done and cover to keep warm.
3. Pour the fat out of the pan, wipe out the pan with paper towels, then place it back over medium-high heat. Add the butter, swirling the pan so that it melts evenly. When the butter has reached a nutty golden brown color, immediately squeeze the lemon juice into the pan. Add the parsley and season with salt and pepper.
4. Remove the pan from the heat and pour the brown butter over the cutlets. Serve immediately.
Veal Scallopine With Orange Lime Sauce
Servings : 6
Amount Measure Ingredient
-------- ------------ --------------------------------
----- Step One -----
2 1/4 Pounds Veal Cutlet ( 3 - 2 Oz Pieces Per Portion)
2 Tablespoons Flour -- as needed
----- Step Two -----
1 1/2 Cups Orange Juice
----- Step Three -----
2 Tablespoons Lime juice
3/4 Teaspoon Orange zest
3 Tablespoons Butter, Unsalted
6 Each Orange Slices -- for garnish
6 Slices Lime Slices -- for garnish
Directions:
[1) Reduce Orange Juice by 1/3.
[2) Add Lime Juice and Orange zest.
[3) Flour and Saute Veal. Remove from pan and keep warm.
[4) Deglace veal pan with Sauce, add butter, swirl to finish sauce.
Serving Ideas : Garnish with Lime & Orange slice.
GRILLED BABY BACK RIBS, BUFFALO-STYLE
How to Cook Meat by Chris Schlesinger, John Willoughby
We've done this before and we'll do it again, because we really like it: grilling something and then cutting it up and tossing it in a Buffalo wings mixture. The combination of the spicy mix and the smoke flavor really works well; in this case, it makes for an appetizer that people are wild about. You have to use the baby back ribs here, because they are tender enough to grill in a relatively short time. Just be sure that you don't have the ribs directly over the fire while they're cooking.
SERVES 6 AS AN APPETIZER
2 slabs baby back ribs (20 bones), about 3 pounds total
1/3 cup extra virgin olive oil
15 dashes Tabasco sauce, or more to taste
1 tablespoon minced garlic
1/3 cup roughly chopped fresh herbs: any one or a combination of sage, oregano, thyme, basil, and/or parsley
Kosher salt and freshly cracked black pepper to taste
Your favorite blue cheese dressing (optional)
Celery sticks (optional)
1. Start a fire well over to one side of a large kettle grill, using about enough coals to fill a large shoe box.
2. When the coals are well lit and covered with gray ash, place the meat on the side of the grill away from the coals, being careful that none of the meat is directly over the coals. Put the lid on the grill with the vents open one quarter of the way and cook for 20 minutes. Flip the ribs and cook them for an additional 20 minutes.
3. Meanwhile, in a large bowl, combine the olive oil, Tabasco, garlic, herbs, and salt and pepper to taste and mix well.
4. When the ribs are done, remove them from the fire and cut them apart. Toss them with the sauce mixture to coat thoroughly, then serve with blue cheese dressing and celery sticks if you want.
ORANGE SPICED PORK CHOPS
A coriander, cumin and garlic rub seasons these delicious pork chops, which are accented by a delicate orange sauce. Prepared in less than 30 minutes, this dish can be served as an easy weeknight supper.
Prep Time: 10 minutes
Cook Time: 15 minutes
Makes 6 servings
Ingredients:
6 boneless pork chops, cut 1/2 to 3/4-inch thick
2 1/4 teaspoons McCormick® Gourmet Collection® Ground Coriander, divided
1/2 teaspoon McCormick® Ground Cumin
1/4 teaspoon McCormick® Garlic Powder
1 tablespoon olive oil
3/4 cup orange juice
1/2 cup chicken broth
2 teaspoons cornstarch
2 green onions, thinly sliced
Directions:
1. Trim fat from pork chops. Salt and pepper the chops. Combine 2 teaspoons coriander with cumin and garlic; sprinkle over chops. Saut� chops in olive oil over medium heat in a large non-stick skillet until done, about 5 minutes per side. Remove chops from skillet; tent with foil to keep warm.
2. Whisk together orange juice, chicken broth, cornstarch, and remaining 1/4 teaspoon coriander. Add to skillet; bring to a boil. Add green onion; reduce heat and simmer 1 minute. Spoon sauce over pork chops.
Nutritional Information:
Per One Serving: About 188 Calories, Fat 8g, Protein 24g, Carbohydrates 5g,
Cholesterol 66mg, Sodium 154mg, Fiber 0g
Recipe from McCormick® - Spices & Seasonings
ROAST LOIN OF PORK
WITH CHERRY STUFFING AND CHERRY PAN GRAVY
Makes 6-8 servings.
1 (2 � pounds) boneless pork loin, butterflied
1 cup dried tart cherries, chopped
� cup dry white wine
2 tablespoons butter or margarine
1 cup chopped green onions (including both white and green parts)
1 cup finely chopped celery
� cup chopped fresh parsley
� teaspoon dried thyme plus additional thyme for top of roast
1/8 teaspoon ground allspice
Salt and pepper, to taste
3 cups dried bread cubes
1 egg, slightly beaten
1 � cups chicken broth
1 tablespoon cornstarch
In a small bowl, combine dried tart cherries and wine; allow cherries to marinate while getting rest of ingredients together.
In a large skillet, melt butter over medium heat. Add green onions and celery; cook 7 to 8 minutes, or until vegetables are tender. Remove from heat; add � cup marinated cherries without the liquid, parsley, thyme and allspice to onion mixture; mix well. Season with salt and pepper; allow mixture to cool. When cool, add bread cubes and egg to onion mixture. If stuffing appears dry, moisten with a little chicken broth or water.
On a flat board, lay out pork, fat side down. Spread stuffing evenly over pork. Roll up carefully; tie with butcher's twine. Season surface of pork with salt, pepper and thyme to taste. Place rolled pork roast, fat side down. In roasting pan.
Roast in preheated 425-degree oven 10 minutes. Turn meat over; roast 10 minutes. Reduce oven temperature to 350 degrees; roast 1 hour 15 minutes, or until an internal temperature of 165 degrees is reached. Transfer roast to carving board and allow to sit 15 minutes before carving.
Meanwhile, prepare pan gravy by adding 1 cup chicken broth to remaining marinated cherries; pour cherry mixture into roasting pan. Bring to a boil, stirring to loosen pan drippings. Dissolve cornstarch in remaining � cup chicken broth; add cherry mixture in pan, stirring constantly until gravy returns to the boil. Cook 2 minutes. Serve over sliced pork loin.
HONEY AND HERB LOIN CHOPS
Serves 4.
4 New Zealand Lamb loin chops
3 tablespoons lemon juice
Salt and freshly ground black pepper
1/4 cup water
1 teaspoon dry mustard
1 tablespoon chopped parsley
1/2 teaspoon chopped fresh lemon thyme
1 tablespoon honey
1 teaspoon arrowroot
1/2 cup water
Heat heavy based frying pan. Brown chops on both sides. Sprinkle with salt and pepper.
In a small bowl, mix lemon juice, first measure of water, mustard, chopped parsley and lemon thyme. Pour mixture over the chops.
Cover with lid or foil and simmer gently about 1 hour or until tender. Remove chops and keep warm. Skim liquid fat from surface.
Mix remaining liquid, honey, arrowroot, and water. Cook until thickened and spoon over chops
APRICOT-STUFFED CHICKEN
Serves 4. Each serving is one 5 A Day serving
Source: California Fresh Apricot Council
Ingredients
2 whole chicken breasts, boned, skin on
1 cup dry stuffing mix
1/2 cup chopped onion
2 Tbsp unsalted butter, melted
1/2 tsp ground ginger
4 fresh apricots (� lb), halved
1 cup apricot jam
1 Tbsp cider vinegar
Place chicken skin side down, and pound it with a mallet to flatten slightly.
Combine stuffing mix, onion, butter, and � tsp ginger.
Spoon stuffing mixture in a strip along center of each breast.
Place apricot halved on top of stuffing.
Wrap chicken around filling; tie each chicken roll with a string every 2 inches.
Barbecue on rack about 5� inches above medium-hot coals 15 minutes, turning once or twice.
Mix apricot jam, vinegar, and remaining � tsp ginger.
Brush jam mixture over chicken rolls; continue cooking until done, about 5 to 10 minutes.
CHERRY-GLAZED CHICKEN
Makes 6 servings.
1 (2 1/2- to 3-pound) broiler-fryer chicken, cut up (or 6 chicken breast halves)
1/2 cup milk
1/2 cup all-purpose flour
1 teaspoon dried thyme
Salt and pepper, to taste
1 to 2 tablespoons vegetable oil
1 (16-ounce) can unsweetened tart cherries
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon prepared yellow mustard
Rinse chicken; pat dry with paper towels. Pour milk into a shallow container. Combine flour, thyme, salt and pepper. Dip chicken first in milk, then in flour mixture; coat evenly. Heat oil in a large skillet. Add chicken; brown on all sides. Put chicken in a 13x9x2-inch baking dish. Bake, covered with aluminum foil, in a preheated 350-degree oven 30 minutes.
Meanwhile, drain cherries, reserving 1/2 cup juice. Combine cherry juice, brown sugar and granulated sugar in a small saucepan; mix well. Bring mixture to a boil over medium heat. Add mustard; mix well. Cook 5 minutes, or until sauce is slightly thickened. Stir in cherries. (Sauce will thicken more as it is baked on chicken.)
After chicken has cooked 30 minutes, remove from oven and uncover. Spoon hot cherry mixture over chicken. Bake, uncovered, 15 to 20 minutes, or until chicken is tender. Serve immediately.
Note: 2 cups frozen unsweetened tart cherries can be substituted for canned tart cherries; use 1/2 cup cherry juice blend or water in place of juice from canned cherries.
CHICKEN CORDON BLEU
Yield: 1 servings
Chicken breasts; boneless
Saute seasoning
1 oz Canadian bacon; slice
1 oz Swiss cheese; slice
Flour
Egg wash
Bread crumbs
Mornay sauce
[1) Pound each breast to 1/4" thick.
[2) Season breast.
Place one slice of Cheese & one slice of Canadian Bacon in breast.
Carefully roll up into an oval shape.
[3) Dust with Flour.
Dip in Egg Wash.
Roll in Crumbs.
[4) Deep fry at 350 degrees about 6-10 minutes.
[5) Ladle 2 1/2 oz Mornay sauce over top for service.
Chicken Paprikas
Recipe By :James T. Ehler
Servings : 5
Description: "Paprika Chicken"
Cuisine: "Hungarian"
INGREDIENTS:
-----Step One-----
1 Whole Green peppers -- sliced
1/4 pound Onions -- sliced
1 Teaspoon Garlic -- minced
1 1/4 Tablespoons Paprika
1/4 cup Butter
-----Step Two-----
5 whole Chicken Breast Without Skin -- (6 oz ea)
-----Step Three-----
3/4 Cup Chicken Stock
1 Whole Tomato -- diced
-----Finish-----
5 tablespoons Sour Cream
DIRECTIONS:
[1) Saut� Green Pepper, Onions & Paprika in Butter on high heat for 10 minutes, stirring constantly.
[2) Add Chicken, cook 15 minutes more, browning Chicken.
[3) Add Chicken Stock and Tomato, mix well. COVER and cook at 300�F for 1 to 1 1/2 hours. Add more stock if needed while cooking.
NOTES : Cut up fryer chicken may also be used instead of chicken breasts.
Add 1/4 lb slice mushroom if desired.
Serving Ideas : Add Sour cream to dish and mix in right before service.
Place a dollop of Sour Cream on top of each serving.
For a Hungarian dinner, serve Chicken Paprikas with spaetzle or potato pancakes, broccoli, cucumber salad, and strudel for dessert.
ORANGE-DIJON GARLIC CHICKEN
4 Boneless chicken breasts
Marinade:
2 tablespoons Dijon mustard
1 tablespoon Garlic (minced)
2 tablespoons Worcestershire sauce
1/4 cup Olive oil
1 tablespoon White balsamic vinegar
1/2 cup Florida orange juice
Salt and pepper to taste
Method:
Combine marinade ingredients; season with salt and pepper
Add chicken breast.
Refrigerate for 30 minutes to 1 hour.
Remove from marinade and grill on a hot grill until cooked throughout.
ROSEMARY CHICKEN WITH FIG-ORANGE SAUCE
Makes 4 servings
Each serving equals one 5 A Day servings
Ingredients
1 8-oz package dried figs
1/2 cup orange juice
4 (3 oz each) boneless, skinless chicken breast halves
2 Tbsps honey
2 Tbsps Dijon mustard
4 (1 oz total) thin slices proscuitto or ham
1 Tbsp butter
1/2 cup chicken broth
1 tsp cornstarch
1 tsp grated orange peel
1 Tbsp chopped fresh rosemary or 2 tsps dried
Cut stems from figs and cut into quarters.
Place figs and orange juice in a small microwave-safe bowl. Cover and microwave on high 1 minute. Set aside.
Place each chicken breast between 2 sheets of plastic wrap and pound until thin.
Combine honey and mustard. Spread 2�3 tsps on each chicken breast; top with one slice of prosciutto.
Place about six fig pieces in center of chicken.
Reserve orange juice and remaining figs.
Fold in sides and ends of breast; secure with toothpick.
In skillet over medium high heat, melt butter. Add chicken and cook 4 minutes on each side.
Combine broth, cornstarch, orange peel and rosemary with reserved orange juice and figs; pour over chicken.
Cook covered 2�3 minutes until sauce is slightly thickened.
Remove toothpicks and serve.
Recipe
BEEFY BAKED BEANS
Makes 8 servings.
Cook ground beef in a skillet until browned. Drain fat. Add pork and beans, kidney beans, ketchup, dry onion soup mix, water, mustard and vinegar; mix well. Stir in cherries (it is not necessary to thaw them).
Pour meat mixture into a 2�-quart baking dish. Bake, uncovered, in a preheated 400 oven 30 minutes, or until hot and bubbly. Stir occasionally. Serve hot.
Note: 1-1/2 cups dried tart cherries may be substituted for the frozen cherries
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