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Recipes
Braised Boneless Beef Short Ribs
By MKMILLION
Boneless short ribs braised and served over creamy polenta
- 1/4 cup extra virgin olive oil
- 4 lbs boneless beef short ribs
- Kosher salt and freshly ground black pepper
- 2 carrots, peeled and roughly chopped
- 1 onion, roughly chopped
- 2 celery stalks, roughly chopped
- 5 garlic cloves, thinly sliced
- 2 cups Barolo, or other full-bodied red wine
- 1 16-ounce can of peeled tomatoes, crushed by hand with their juices
- 1 cup brown chicken stock
- 1/2 bunch thyme
- 1/2 bunch rosemary
- 1/2 bunch oregano
- 1/4 cup cold water
- 1/2 teaspoon powdered gelatin
Penne with Vodka and Proscuitto Marinara
By MKMILLION
1. In large cold sauce pan (large enough to hold sauce and cooked pasta) combine oil, garlic, red pepper, proscuitt...
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/2 Teaspoon red pepper flakes, crushed
- 28 ounces crushed tomatoes or crushed Italian style tomatoes
- 1 pound dried penne, rigatoni, or masticioli, cooked and drained
- 1 jigger vodka
- 1 cup cream, half-and-half, or fat free half-and-half
- 4 ounces proscuitto, diced
- 1/4 cup italian parsley, chopped
Glazed Spiral Sliced Ham
By MKMILLION
From America's Test Kitchen
- 1 spiral-sliced, bone-in half ham (7 to 10 pounds)
- 1 large oven bag (plastic)
- Maple-Orange Glaze
- 3/4 cup maple syrup
- 1/2 cup orange marmalade
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 1 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- Cherry-Port Glaze
- 1/2 cup ruby port
- 1/2 cup cherry preserves
- 1 cup packed dark brown sugar
- 1 teaspoon ground black pepper
Corned Beef and Cabbage w/Guinness Stout
By MKMILLION
Preheat oven to 325. Add oil to large dutch oven over med high heat
- 1 3 or 4 lb Corned beef brisket
- 1 12 0r 14.9 oz Guinness Stout
- 1 large onion -- cut in wedges
- 3 cloves garlic -- minced
- 1 Bay leaf
- 2 tablespoons vegetable oil
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground black pepper
- 1 head cabbage -- cut in wedges
Crockpot Barbequed Beef
By MKMILLION
place chuck roast in crockpot
- 3 pounds boneless chuck roast
- 1 cup onion -- chopped
- 1 1/2 cups ketchup
- 2 tablespoons mustard
- 1/4 cup brown sugar, packed
- 1/4 cup red wine vinegar
- 2 tablespoons worcestershire sauce
- 1 teaspoon liquid smoke flavoring
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
Crockpot Beefy Mushroom Pot Roast
By MKMILLION
If desired brown roast in skillet on all sides
- 3 1/2 pounds beef roast (chuck , rump, whatever)
- 1 can Campbell's Beef Consomme -- undiluted
- 1 can Campbell's Beefy Mushroom Soup -- undiluted
- 1 large onion -- thinly sliced
- 1 can mushroom stems and pieces
- salt and pepper -- to taste
Quick Minestrone Soup
By MKMILLION
Combine first 8 ingredients in a large saucepan; bring to boil
- 2 cups zucchini, diced
- 1/2 cup ditalini, uncooked
- 1/8 teaspoon pepper
- 2 cloves garlic, minced
- 2 cans (16 oz) one third less salt chicken broth
- 1 can (14.5 oz) Italian style stewed tomatoes, undrained and coarsely chopped
- 1 can (16 oz) red kidney beans, drained
- 1 package (10 oz) frozen peas and carrots, thawed
- 1/2 cup parmesan cheese, grated
Crockpot Chicken Parisenne
By MKMILLION
Sprinkle chicken with salt, pepper, and paprika
- 6 each boneless skinless chicken breasts (or 10 boneless skinless thighs)
- 1/2 cup dry white wine -- or vermouth
- 1 can cream of mushroom soup, condensed
- 4 ounces canned mushroom slice -- drained
- 1 cup sour cream
- salt and pepper
- paprika
Blueberry Crisp
By MKMILLION
From Martha Stewart
- FOR THE FILLING
- 6 cups (3 pints) blueberries
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon coarse salt
- FOR THE TOPPING
- 3/4 cup all-purpose flour
- 1/2 cup rolled oats (or chopped nuts, such as almonds)
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 3 ounces (6 tablespoons) unsalted butter, softened
- 1/3 cup sugar
Quick Tomato Salsa
By MKMILLION
In medium bowl combine tomatoes, onion, jalapeno and cilantro
- 3 plum tomatoes, chopped
- 1/2 red onion, chopped
- 1 jalapeno, seeded and chopped
- 3 tablespoons cilantro, chopped
- juice of one lime
- 1 tablespoon olive oil
- salt and pepper