Category: Beef/Pork/MEAT

from: Rachael Ray

Ingredients
2 pounds potatoes, such as russet, peeled and cubed
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil (EVOO)
1 3/4 pounds ground lamb
Pinch of allspice
1 medium carrot, peeled and chopped
1 medium parsnip, peeled and chopped
1 medium onion, chopped
2 tablespoons all-purpose flour
1/2 cup beef stock or broth
1/2 cup dark beer
1 tablespoon Worcestershire sauce (eyeball it)
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream
1 teaspoon sweet paprika
2 tablespoons flat-leaf parsley (a handful), chopped

Directions
Fill a large pot with water, add the potatoes, place over high heat and bring to a boil. Add some salt and cook until tender, about 12 minutes.

While potatoes are cooking, heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once hot, add the lamb and, using the back of a wooden spoon, break it up as it browns, about 5-6 minutes. Season with salt, pepper and allspice. Add carrot, parsnip and onion, and cook 5 minutes, stirring frequently.

Dust with flour, cook 1 minute, then add stock, beer and Worcestershire. Cook until thickened, then transfer to oven-safe pan.

Drain potatoes and return to the pot. Let sit a few minutes to cool slightly. Add sour cream or cream cheese, egg yolk and cream. Smash until smooth.

Preheat broiler to high. Spoon potato mixture evenly over the meat mixture.

Top potatoes with paprika and broil 6-8 inches from the heat until evenly browned, about 2-3 minutes. Sprinkle with chopped parsley and serve.

from: Jesser Original

Ingredients
1 (10 or 12 oz.) pkg. frozen broccoli, cooked according to package directions
1 can Campbell's (Healthy Request) cream of mushroom soup
2 cans (I use the big ones) chicken
1 c. grated mild cheese
1 tube low salt or low fat Ritz crackers, crushed
a splash of milk

Directions
Mix up broccoli, soup, milk and chicken (drain the cans of course). Top with the ritz crackers and then the cheese. Bake at 300 degrees for 20 minutes.

from: Martha

Ingredients
1 head plus 8 cloves garlic
1 pound spaghetti
2 tablespoons olive oil
3/4 cup dry white wine
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
1 teaspoon red-pepper flakes
Salt and freshly ground black pepper
Parmesan cheese for grating

Directions
Preheat oven to 425°. Wrap garlic head in foil, or place in garlic roaster; roast until soft and golden, about 1 hour. Let cool, trim tip of head; squeeze out cloves, using back of knife. Transfer to small bowl; set aside.

Cook pasta until al dente. Drain, and run under cold water to stop cooking.

Thinly slice five cloves of unroasted garlic. Finely chop remaining three cloves. Heat oil over medium heat in large skillet. Add sliced garlic; toast until golden and crisp. Remove garlic with slotted spoon; set aside. Add chopped garlic; sauté until translucent, about 1 1/2 minutes. Add roasted garlic and white wine; let simmer about 3 minutes. Add pasta, parsley, red pepper, and salt and pepper to taste; toss. Serve sprinkled with toasted garlic slivers. Grate Parmesan over each serving.

from: Kraft

Ingredients
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar, divided
1 cup flour
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 egg
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
4 cups sliced peeled pears (about 4 medium pears)
1/4 cup PLANTERS Sliced Almonds

Directions
PREHEAT oven to 425°F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread firmly onto bottom and 1 inch up side of 9-inch springform pan.

Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to pears in large bowl; toss to coat. Arrange over cream cheese layer; sprinkle with almonds.

Bake 10 min. Reduce temperature to 375°F; continue baking 25 min. or until center is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store leftover torte in refrigerator.

from: Everyday Food October 2006

Ingredients
3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
1/3 cup tomato paste
3 tablespoons balsamic vinegar
2 tablespoons all-purpose flour
Coarse salt and ground pepper
1 pound medium onions (about 2), cut into 1-inch chunks
1 pound (about 6) small white or red new potatoes, well scrubbed, halved if large
1 pound carrots, cut into 1 1/2-inch lengths
6 garlic cloves, smashed
2 bay leaves

Directions
Preheat oven to 350°. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.

Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

To cook slowly, place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

from: All Recipes

Ingredients
1 1/4 cups all-purpose flour
3 tablespoons brown sugar
1 tablespoon white sugar
1/2 teaspoon ground cinnamon
1/2 cup butter

Directions
Preheat the oven to 325 degrees F (165 degrees C).

In a medium bowl, stir together the flour, brown sugar, white sugar and cinnamon. Cut in the butter until the mixture is like fine crumbs. Pack the crumbs into a ball, then knead by hand until smooth. On a lightly floured surface, roll the dough out into an 8 inch circle. Place the circle on a baking sheet, and slice into 16 wedges. Leave the circle intact.

Bake for 25 minutes in the preheated oven, or until the center has set. Cut the circle into wedges again while it is still warm, and transfer to a wire rack to cool.

from: Everyday with Rachael Ray October 2006

Ingredients
2.5 to 3 lbs beef chuck, trimmed and cut into 1-inch cubes
salt and freshly ground pepper
1/2 cup all purpose flour
5 T extra-virgin olive oil
5 T unslated butter
1 yellow onion, coarsely chopped
2 garlic cloves, finely chopped
1/2 t dried thyme
2 T Worcestershire sauce
2 T balsamic vinegar
1 T unsweetened cocoa powder
1/2 t paprika
1/4 t grond cinnamon
1 fresh or dried bay leaf
2 C beef broth
8 oz egg noodles

Directions
Place meat in a large bowl and season wth salt and pper. Add the flour and tos to coat. In a large pan, heat 2 T olive oil and 1 T butter ove r med-high heat until the butter stops foaming. Add the meat and brown, about 6 minutes, working in batches if need-be. Add the browned beef and remaining ingredients, with the exception of the noodles to a slow cooker and cook on low for 8-10 hours. When the stew is getting close to done, cook the egg noodles as directed. Toss them with butter and/or salt if desired. Serve the stew over the noodles.

from: Dannon Kitchen

Ingredients
1 cup Dannon® All Natural Plain Yogurt
1/2 cucumber, peeled, seeded and diced fine (about 1/4 cup)
1 sprig mint, chopped (about 1 Tbsp.)
3 sprigs cilantro, chopped (about 2 Tbsp.)
1 tsp. freshly ground black pepper
2 Tbsp. bread crumbs
1/4 tsp. cayenne pepper
2 tsp. ground coriander
1 tsp. ancho chile powder
2 tsp. freshly ground black pepper
1 tsp. kosher or sea salt
2 tsp. brown sugar
2 cloves garlic, minced
2 Tbsp. olive oil
2 Tbsp. butter
1 lb skinless tilapia fillets (4 pieces), or farm-raised striped bass fillets with skin
4 sprigs cilantro, for garnish
4 wedges of lime

Directions
In a bowl, combine Dannon All Natural Plain Yogurt, cucumber, mint, cilantro and pepper. Chill sauce in refrigerator.

Combine pepper through minced garlic for the blackening mixture. Set aside.

Pat fish dry. Slather with Blackening Mixture.

Heat 1 Tbsp. butter in a 12-inch cast-iron skillet or other nonstick skillet over moderately high heat until just melted. Sauté 2 pieces of fish, turning over once with a spatula, until golden and just cooked through, 4 to 5 minutes, and transfer to a plate. Sauté rest of fish in remaining butter, in same manner.

Serve each piece of fish with a dollop of yogurt sauce and a sprig of cilantro, with a lime wedge.

Offer remaining yogurt sauce in a bowl on the table.

Nutritional Info (1/4 recipe(
Calories: 290; Fat: 15g; Saturated Fat: 5g; Cholesterol: 75 mg; Carbs: 27g; Protein: 27g; Calcium: 140mg;

from: ???

Ingredients
3 tablespoons olive oil, plus more for baking sheet
2 ears fresh corn, kernels shaved from the cob
1 orange bell pepper
1 fifteen-and-a-half-ounce can black beans, rinsed and drained
1 mango peeled, pitted, and cut into 1/4-inch dice
1 hot red pepper, seeds and ribs removed, finely diced
1/2 red onion, finely diced
Juice of 2 limes (about 5 tablespoons)
1 teaspoon coarse salt

Directions
Preheat oven to 450°. Brush baking sheet with oil. Spread corn on prepared baking sheet in an even layer; roast until kernels begin to brown, about 10 minutes. Set aside to cool.

Place bell pepper on gas burner; roast until charred on all sides. Transfer to bowl; cover with plastic wrap. When cool, peel off charred skin with your fingers, and remove stem and seeds. Chop into 1/4-inch dice; place in large bowl.

Add corn, beans, the diced mango, hot red pepper, onion, lime juice, remaining oil, and the salt; toss to combine. Let rest at room temperature for 1 hour before serving.

from: ????

Ingredients
1/4 cup olive oil
1 teaspoon chili powder
Pinch cayenne pepper
12 small flour tortillas
1 1/2 teaspoons coarse salt

Directions
Preheat oven to 350°. Combine the oil, chili powder, and cayenne pepper in a small bowl. Brush each tortilla with the oil mixture and stack on top of one another to lightly oil the backside.

Cut into wedges, and arrange in a single layer on baking sheets. Sprinkle with salt. Bake until crisp and golden brown, 8 to 10 minutes.

from: DominoMagazine.com

Ingredients
Cupcakes
3 cups all-purpose flour
1 Tbsp., plus 1 tsp. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
3 cup sugar
1 15 oz. can pumpkin puree
4 large eggs
1 cup vegetable oil
3/4 cup orange juice

Frosting
4 oz. unsalted butter at room temperature
8 oz. Philadelphia cream cheese at room temperature
1 Tbsp. pure Madagascar bourbon vanilla (we use and recommend Nielsen-Massey)
5 cups sifted confectioners' sugar

Directions

Preheat oven to 350. Line muffin pans with liners or spray with baking spray. Sift together flour, spice, baking soda and salt.

In a large bowl, combine sugar, pumpkin and eggs, and whisk until smooth. Whisk in oil and orange juice until batter is smooth.

Add the flour-spice mix to the pumpkin mixture and fold together until well incorporated. Do not overmix.

Bake 20-25 minutes.

Cream the butter and cream cheese together until light and fluffy. Add the vanilla and beat. Add 1 cup of sifted powdered sugar at a time and continue to beat frosting for about 5 minutes. Frost cupcakes with cream cheese frosting.

from: DominoMagazine.com

Ingredients
2 1/3 cup pastry flour
1 cup dairy-free margarine or shortening (nut oil-free)
1 tsp. baking soda
1/2 tsp. baking powder
1 cup granulated sugar
1 cup brown sugar (firmly packed)
2 egg equivalent of egg substitute of your choice
1 1/2 tsp. maple syrup
1 cup quick oats (uncooked)
1 cup old-fashioned oats (uncooked)
1 cup semisweet chocolate chips (dairy-free/nut-free)
1 cup miniature marshmallows

Directions
Preheat oven to 350. Line cookie sheets with parchment paper.

Combine flour, shortening, baking soda and baking powder in bowl. Mix well in an electric mixer at low speed. Mix in granulated sugar, brown sugar, egg substitute, and maple syrup. Add quick and old-fashioned oats, mixing until well incorporated. Stir in chocolate chips and marshmallows with spoon.

Form dough into 2″ balls (a small ice-cream scoop works well for this). Place cookie-dough balls 2″ apart on parchment lined baking sheet, and flatten slightly.

Bake for 10-11 minutes, or until golden brown. Be careful not to overbake. Cool for 2 minutes on baking sheet. Remove cookies to cooling rack.

from: DominoMagazine.com

Ingredients
no-stick cooking spray
12 eggs
12 slices Canadian bacon
6 English muffins, split
6 tablespoons butter, softened
bennie sauce (see recipe below)
snipped chives, for garnish
silicone muffin trays

Bennie Sauce
1/2 cup mayonnaise
2 tbsp. Dijon mustard
1 tsp. cayenne pepper
1 tsp. lemon juice, freshly squeezed

Directions
Preheat oven to 375°. Put two 6-cup silicone muffin trays on a baking sheet, and coat well with no-stick cooking spray. Crack an egg into each muffin cup. Cover each egg with a slice of Canadian bacon.

Butter the English muffins and place them buttered-side down on top of the Canadian bacon. Bake for 15 minutes.

Remove from the oven and let rest for 5 minutes. Cover the muffin pan with a platter; flip over. Squeeze each of the muffin cups to release the eggs, then carefully remove. Top each egg with a spoonful of Bennie sauce. Sprinkle with chives.

from: Real Simple

Ingredients
1 medium red onion
1 bunch fresh cilantro
4 tablespoons olive oil
1 jalapeno, seeded and finely chopped
1 1/2 pounds cod fillet
1 egg
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 cup finely crushed tortilla chips (from 3 cups chips)
2 oranges, peeled and thinly sliced into circles

Directions
Heat oven to 350. Finely chop enough onion to measure 3/4 cup and enough cilantro stems to measure 1 tablespoon (reserving the leaves).

Heat 1 tablespoon of the oil in an ovenproof skillet over medium heat. Add the onion, cilantro stems, and jalapeño and cook until softened, 4 minutes.

Pulse the cod, egg, salt, pepper, and the onion mixture in a food processor until combined but not pureed. Form 8 cod cakes. Coat each cake with the chips.

Wipe out skillet. Heat 1 tablespoon of the remaining oil over medium heat. Add 4 cakes and cook until golden brown, 3 minutes on each side. Transfer to a baking sheet. Wipe out skillet and repeat with 1 tablespoon of the remaining oil and the last 4 cakes. Bake until cooked through, about 10 minutes.

Thinly slice the remaining onion. Toss with the oranges, 1/2 cup of the cilantro leaves, and the remaining oil. Serve with the cakes.

Nutritional Info (1/4 recipe(
CALORIES 380(26% from fat); FAT 15g (sat 2.5g); SUGAR 9g; PROTEIN 34g; CHOLESTEROL 120mg; SODIUM 1,090mg; FIBER 4g; CARBOHYDRATE 27g

from: Real Simple

Ingredients
1 tablespoon olive oil
1 small yellow onion, finely chopped
1 clove garlic, minced
1 red bell pepper, finely chopped
1 pound ground beef
1 6-ounce can tomato paste
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cinnamon
1 teaspoon kosher salt
4 hamburger buns, toasted
1/2 cup grated Cheddar
1/2 cup sour cream

Directions
Heat the oil in a large saucepan over medium heat. Add the onion, garlic, and red pepper. Sauté until fragrant, about 3 minutes. Add the ground beef and brown, about 5 minutes. Stir in the tomato paste, chili powder, cumin, black pepper, cinnamon, and salt. Simmer, stirring occasionally, until the sauce has thickened slightly, about 12 minutes. Spoon onto the buns, sprinkle with the Cheddar, and top each sandwich with a dollop of the sour cream.

Nutritional Info (1/4 recipe(
CALORIES 556(47% from fat); FAT 29g (sat 13g); PROTEIN 37mg; CHOLESTEROL 126mg; CALCIUM 220mg; SODIUM 697mg; FIBER 4g; CARBOHYDRATE 35g; IRON 6mg