Straight Outta My Kitchen Cookbook V1

Classic Beef Stroganoff 51Preparation: 30 mins , Cook Time: 8 hours Makes 8 ServingsPrep these beef stroganoff ingredients, cover the pot, and go! Simmering and braising beef stroganofffor a long time at a low temperature yields extra-intense flavor with little effort. The method is superconvenient; whether you use a slow cooker or the oven for your beef stroganoff, you won't have to tend tothe pot.2 pounds beef chuck, trimmed of excess fat coarse salt and ground pepperand cut into thin slices (about 1/2 inch 2 tablespoons cornstarchthick and 3 inches long) 1/2 cup reduced-fat sour cream1 large onion, chopped (about 2 cups) 2 tablespoons dijon mustard1 pound white mushrooms, trimmed and cooked thin egg noodle, for servinghalved (or quartered, if large) chopped fresh dill, for garnish (optional)In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt andteaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquidinto measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook untilthickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream andmustard. Serve beef over noodles; sprinkle with dill, if desired. Watch: How to Chop HerbsSource: marthastewart.com

Classic Meatloaf 52Preparation: 15 Minute , Cook Time: 1 Hour 35 Minutes Yield: 6 ServingsClassic Meatloaf just like Grandma use to make1 1/2 lbs ground beef of onion)3/4 cup quick oatmeal 1 1/4 teaspoons salt3/4 cup milk 1/4 teaspoon pepper1 egg 1/3 cup ketchup1/2 cup onion, finely diced (or grate it if 2 tbsp brown sugaryour kids will freak out if they see a piece 1 tbsp mustardPreheat oven to 350 degreesCombine ground beef, oatmeal, milk, egg, onion, salt and pepper in a medium sized mixing bowl.Using your hand, incorporate everything into the meat. This only takes 30 seconds or so, you do not wantto over mix.Transfer meat into a large loaf pan and press it down evenly into the pan.Mix ketchup, brown sugar, and mustard in a small bowl. Pour over meatloaf.Bake at 350 degrees for 1hour and 20 minutesRemove from oven and drain off excess grease. Let stand for 5 minutes before serving.Noteadd the ketchup sauce for the last 15 minutes of cooking.

Classic Steak Tartare 53Preparation: 5 Minutes , Cook Time: 5 Minutes Makes 4 Servings3 medium oil-packed anchovy fillets 2 tablespoons finely chopped red onions(optional, adjust salt if added), rinsed and 2 tablespoons finely chopped italianminced parsley leaves2 teaspoons brined capers, drained and 4 teaspoons olive oilrinsed 3 dashes hot sauces (such as tabasco)3 teaspoons dijon mustard 4 dashes Worcestershire sauce2 large eggs yolks 3/4 teaspoon crushed chile flakes10 ounces usda prime beef tenderloin, cut (optional)into small dice, covered, and refrigeratedCombine anchovies (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of aspoon, mash ingredients until evenly combined; mix in egg yolks.Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined.Season well with salt and freshly ground black pepper. Serve immediately with toast points or frenchfries.

Cocoa Cherry Pork 54Preparation: 5 Minutes , Cook Time: 40 Minutes Makes 6 Servings2 tablespoons unsweetened cocoa powder kosher salt1 tablespoon ground ancho chile pepper 2 teaspoons vegetable oil1 teaspoon ground cumin 1/3 cup cherry preserves1 teaspoon ground black pepper 1/3 cup white vinegar1/2 teaspoon ground dried chipotle pepper 1 pinch dried oregano2 (1 1/4 pound) boneless pork tenderloinsPreheat oven to 375 degrees F (190 degrees C).Whisk cocoa powder, ancho chile powder, cumin, black pepper, and chipotle pepper in a bowl. Set aside.Generously season tenderloins with salt, then coat in the cocoa powder mixture. Heat vegetable oil in alarge skillet over medium-high heat. Place tenderloins in the skillet and reduce heat to medium. Cookuntil browned on each side, about 4 minutes.Transfer tenderloins to a baking dish; cook in the preheated oven until pork is slightly pink in the center,about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F(63 degrees C).Whisk cherry preserves, vinegar, and oregano in a small saucepan over medium heat; bring to a boiland cook 30 seconds. Remove from heat; season with salt and pepper to taste. Spoon sauce over porktenderloin and serve.

Coq Au Vin 55Preparation: 20 , Cook Time: 90 Minutes Makes 8 Servings8 chicken drum sticks 1 celery (chopped)1/2 cup of all-purpose flour 1 cup of red wine2 slices of bacon 1 1/2 cups of chicken broth1 onion (chopped) 10 button mushrooms (chopped)1 carrot (chopped) 6 thyme sprigs(1) In a large re-sealable plastic bag combine drumsticks and flour and toss to evenly coat the chicken.(2) Cook bacon over medium-high heat in a preheated large heavy bottom pot or Dutch oven. Removebacon from pot and set aside. Cook chicken pieces in oil from bacon until well browned, about 10-12minutes. Remove chicken and set aside.(3) Add onion, carrot, and celery and cook until vegetables are tender, approx. 3-4 minutes.(4) Return chicken to pot; add stock, mushrooms and thyme, bring to a boil. Reduce to a simmer, cover,and bake in a 325°F (170°C) oven for 90 minutes.(5) Carefully remove chicken pieces from pot using a slotted spoon and arrange on serving platter. Spoonvegetables and sauce over chicken and serve.

Dinner in a Pumpkin 56Straight Outta My Kitchen Makes 5 Servingswww.straightouttamykitchen.co1 sugar pumpkin 1/2 cup mushrooms1 small onion, diced 2 tablespoons soy sauce1 1/2 pounds ground beef 1 (10 3/4-ounce) can cream of chicken soupSalt & Pepper to taste 1/2 cup sour cream1/4 cup brown sugar 1 1/2 cups white rice (uncooked)Cut a hole in the top of the pumpkin and clean it out. Put rice and water in a microwave safe dish andcook on high until rice is tender (or use a rice cooker).Brown ground beef in a large frying pan and add onions to saute.When ground beef is no longer pink, add the rest of the ingredients and stir until completely mixed. Mixground beef mixture and rice together and pour into pumpkin. Put the top back on the pumpkin and bakeat 350° for 1 hour.Be sure to scoop out part of pumpkin when serving.<iframe width=\"560\" height=\"315\" src=\"https://www.youtube.com/embed/RGLMZYBvxyI\"frameborder=\"0\" allowfullscreen></iframe>

Fried Chicken 57 Makes 4 ServingsThere are two ways to prep the chicken for frying:Standard prep: Remove chicken from the marinade and roll pieces in all-purpose flour and carefully placein oil.Extra crispy: Remove chicken from the marinade but reserve the liquid. Roll the chicken in all-purposeflour, return to the marinade and roll in the flour again. Place chicken in oil, carefully.To Serve: Season chicken with salt and pepper and serve with honey and Tabasco on the side.1 small chicken, approx. 2-3 lbs, broken 6 cloves garlicdown into 10 pieces, breast cut in half 2 shallots1/2 gallon buttermilk 1 tablespoon fennel seed2 tablespoons thyme leaves 1 tablespoon mustard seed1 tablespoon tarragon leaves 1/2 teaspoon ground black pepperAdd all ingredients – except the chicken – in a blender and puree until smooth. Place chicken in a Ziplocbag with marinade and store in refrigerator overnight. Fill a medium sized sauce pot with enough of yourfavorite oil for frying; bring the oil to 350 degrees.Cook in frying oil 7-8 minutes or until golden brown and cooked all the way through. Tip to check fordoneness: Poke a paring knife into the chicken close to the bone then lightly place the flat side of theknife to your chin. If it’s hot to the touch, the chicken is cooked.

Garlic Fingers with Donair Sauce 58Preparation: 15 Minutes , Cook Time: 15 Minutes Makes 4 ServingsAs every East Coaster knows, garlic fingers are a must when it’s late at night and you’re looking fora snack. But if you’re not in the Maritimes, you can rely on this quick and easy recipe to satisfy yourcravings.What makes this cheesy snack complete is the dipping sauce. If you’ve ever enjoyed a donair, you’velicked this addictively sweet sauce off your fingers and maybe even your shirt. Creamy, thick and tangy,donair sauce is the real deal and a must-have with garlic fingers.donair sauce 500 g (27-ounce) packages g pizza dough2/3 cup sweetened condensed milk (27-ounce) package1/4 cup white vinegar 1 tablespoon garlic butter, melted1/2 teaspoon garlic powder 2 cups shredded mozzarella cheesegarlic fingers1. Preheat oven to 450°F.2. Combine sweetened condensed milk with vinegar and garlic powder. Set aside.3. Dust a 15-inch pizza pan with cornmeal. Turn out dough onto a lightly floured surface. Roll dough intoa 14-inch circle. Transfer to pan. Brush garlic butter evenly over dough. Sprinkle with cheese.4. Bake until cheese and crust are golden brown, about 15 minutes. To serve, cut pie in half, then rotate 90degrees and cut pie into 2-inch strips. Serve with donair sauce.

Guinness Corned Beef 59Preparation: 10 Minutes , Cook Time: 2 Hours 30 Minutes Makes 16 Servings4 pounds corned beef brisket 1 (12 fluid ounce) can or bottle irish stout1 cup brown sugar beer (e.g. guinness®)Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coatentire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet thesugar.Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

Hachis Parmentier 60Preparation: 20 Minutes , Cook Time: 15-20 Minutes Makes 8 Servings2 onions, chopped salt & pepper, to taste3 garlic cloves, minced (or pressed) 1 egg yolk1 tablespoon butter 2 tablespoons Parmesan cheese2 tablespoons olive oil 4 to 5 cups mashed potatoes (instant is3 tomatoes, chopped fine)1 1/2 lbs lean ground beef 3/4 cup gruyere cheese, grated (can also1 tablespoon herbes de provence (or other use emmental or similar)herbs to your taste)In a large frying pan, cook the onions & garlic in the butter & olive oil on medium heat for about5 minutes. Stir in the tomatoes, ground beef, herbs, salt & pepper. Cook until the meat is brownedthoroughly. Turn off heat & add egg yolk & Parmesan cheese, stirring to mix completely.Spread the meat in the bottom of a lightly oiled oven proof dish (a 9x13 would be perfect). Spread thepotatoes on top of the meat mixture. And finish by sprinkling the grated cheese on top.Bake in 400 deg oven for 15 to 20 minutes, until the cheese is melted & the potatoes lightly browned.

Kool Fuckin Chicken 61Preparation: 20 Minutes , Cook Time: 20 Minutes Makes 3 Servings4 tablespoons of extra-virgin olive oil 1 teaspoon of black pepper1 whole chicken 1 teaspoon of thyme3 eggs 1 teaspoon of tarrogoningredients seasoning 1 teaspoon of oregano2 cups of white bread flour 1/2 teaspoon of garlic salt2 1/2 teaspoons of kosher salt 1/2 teaspoon of onion salt4 teaspoons of paprika 1/2 teaspoon of celery salt1 teaspoon of poultry seasoningSift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first withthe beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with theflour.Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet andkeeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain outthe excess oil.

Korean Pork Chops 62Preparation: 23 minutes Makes 4 Servings4 pork chops 1 teaspoon of seasme oil1 tablespoon of vegetable oil 1 teaspoon of ginger (minced)1/4 cup of soy suace 2 teaspoons of serracha2 tablespoons of honey black pepper4 garlic cloves (minced)Preheat oven to 400 degreesa medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce.Pour over pork chops and let marinade for about 20 minutes.Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook forabout 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour theremaining marinade over them. Cook another 5 min on this side.Place the skillet in the oven to finish cooking them. Roast for about 10 minutes, or until pork chops arecompletely cooked through

Mediterranean Pork Chops Sheet Pan Dinner 63Preparation: 15 , Cook Time: 45 Makes 4 Servings Yield: 43 tablespoons olive oil 2 teaspoons kosher saltjuice from one large lemon 3 to 4 thick pork chops, any kind2 teaspoons minced garlic 1 pound baby potato (cut any large ones in2 tablespoons fresh chopped oregano (2 half)teaspoons dried) 1/2 pound asparagus1 teaspoon ground black pepper parmesan cheese (optional)In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, pepper, and salt. Place porkchops in zip-top bag, then pour all but a couple tablespoons of marinade over chops. Reserve the rest.Seal the bag and squish around to coat. Refrigerate for one to four hours.When ready to cook, preheat oven to 425 degrees. Combine the potatoes and vegetables in the reservedmarinade. Add the potatoes to a lightly oil-sprayed sheet pan. You can line the pan with foil but I’mworking on developing a lovely patina on mine. I think I did the trick with that part this time around.Place potatoes in oven and bake for 20 minutes. Remove pan and add the pork chops and vegetables thenreturn to oven. Cook for another 25 minutes, or until pork registers 140 degrees in the thickest part ofa chop. Bump the oven to broil. Since I have a bottom broiler, I have to remove the pan so at this pointI decided to grate some Parmesan cheese over everything, but that’s optional. Broil for a few minutes,remove from oven and serve!

MOJO-MARINATED PORK SHOULDER 64Preparation: 20 min , Cook Time: 3 hrs Makes 8 Servings3/4 cup of extra-virgin olive oil 1/4 cup of mint leaves (finely-chopped)1 cup of fresh cilantro (finely-chunked; 8 garlic cloves (minced)lightly packed) 1 tablespoon of oregano (minced)1 tablespoon of oreange zest 2 teaspoons of ground cumin3/4 cup of fresh oreange juice salt and pepper1/2 cup of fresh lime juice 3 1/2 pounds of pork shoulder bonelessIn a bowl, whisk together all of the ingredients except salt, pepper and the pork. Whisk in 1 teaspoon eachof salt and pepper. Transfer the marinade to a large resealable plastic bag and add the pork. Whisk in 1teaspoon each of salt and pepper. Transfer the marinade to a large resealable plastic bag and add the pork.Seal the bag and turn to coat; set in a baking dish and refrigerate overnight.Preheat the oven to 425° and set a rack over a rimmed baking sheet. Transfer the pork to a work surface;discard the marinade. Fold the pork under itself, into thirds if necessary, and tie with string to form a neatroll. Season all over with salt and pepper and set it on the rack.Roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 375° and roast for1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center registers 160°;transfer to a carving boat

Momofuku's Bo Ssam 65Preparation: 25-30 , Cook Time: 6 Hours Makes 6 Servingspork butt: 1 1/2 teaspoons light soy sauce1 whole bone-in pork butt or picnic ham (8 1 scant teaspoon sherry vinegarto 10 pounds) 1/2 teaspoon kosher salt, or to taste1 cup white sugar ssam sauce:1 cup plus 1 tablespoon kosher salt 2 tablespoons fermented bean-and-chili7 tablespoons brown sugar paste (ssamjang, available in many asianginger-scallion sauce: markets, and online)2 1/2 cups thinly sliced scallions, both 1 tablespoon chili paste (kochujang,green and white parts available in many asian markets, and1/2 cup peeled, minced fresh ginger online)1/4 cup neutral oil (like grapeseed) 1/2 cup sherry vinegar 1/2 cup neutral oil (like grapeseed)Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in anotherbowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for atleast 6 hours, or overnight.When you're ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices.Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until itcollapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At thispoint, you may remove the meat from the oven and allow it to rest for up to an hour.Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of theingredients. Mix well and taste, adding salt if needed.Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In asmall bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all overthe cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust hasdeveloped on the meat. Serve hot, with the accompaniments.

Momofuku's Slow Cooked Pork 66Preparation: 30 Minutes , Cook Time: 10.5 Hours Makes 4 ServingsNOTESServe withsteamed rice 1 1/4 cups thinly-sliced scallionsbibb lettuce 1/4 cup grated fresh gingercabbage kimchi 2 tablespoons canola oilchili sauce (ior other spicy sauce) 1 teaspoon soy sauce 1/2 teaspoon sherry wine vinegar 4 lbs bone-in pork shoulder (boston butt) 1/4 teaspoon kosher salt 1/3 cup sugar kosher salt 1/4 cup brown sugar garnishRinse and pat dry the roast. Combine the white sugar and 1/3 cup kosher salt and rub all over the roast.Slide into a plastic bag and refrigerate 6 hours or overnight.Remove roast, discarding bag and juices. Rinse and pat dry.Place in large slow cooker (5 to 7 qt) and cook on Low until tender, turning once - about 10 hours.Stir together the garnish ingredients.Remove pork from slow cooker and place on a rimmed baking sheet.Toss together the brown sugar and 1 1/4 tsp kosher salt and rub all over the pork.Slide into a 500 deg oven and allow to caramelize, about 10 minutes.Serve the pork. Each diner should be placing shards of pork onto a lettuce leaf with the rice, scalliongarnish and other condiments.

Moroccan Pot Roast Recipe 67Preparation: PT25M , Cook Time: PT420M Makes 8 Servings Yield: 8 servingsMy husband loves his meat and I love my veggies, so we're both happy with this spiced twist on the beefypot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar.—Catherine Dempsey, Clifton Park, New YorkTotal Time: PT445MMY REVIEW [email protected] User ID: 8951057 261987 Reviewed Mar. 2, 2017 \"very disappointed withthis recipe where is the fruit, fresh cinnamon, cilantro...\"2 tablespoons olive oil 1 can (14-1/2 ounces) beef broth3 small onions, chopped 1/4 teaspoon pepper3 tablespoons paprika 1 boneless beef chuck roast (3 pounds)1 tablespoon plus 1/2 teaspoon garam 4 medium carrots, cut diagonally intomasala, divided 3/4-inch pieces1 1/4 teaspoons 1-1/4 salt, divided 1 small eggplant, cubed1/4 teaspoon cayenne pepper 2 tablespoons honey2 tablespoons tomato paste 2 tablespoons minced fresh mint1 can (15 ounces) chickpeas or garbanzo hot cooked couscous or flatbreads, optionalbeans, rinsed and drainedDirectionsIn a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir inchickpeas and broth; transfer to a 5- or 6-qt. slow cooker. Mix pepper and the remaining 1/2 teaspoongaram masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant.Cook, covered, until meat and vegetables are tender, 7-9 hours. Remove roast from slow cooker; breakinto pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Returnbeef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous.Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thawin refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through,stirring gently. Yield: 8 servings.Originally published as Moroccan Pot Roast in Simple & Delicious December/January 2017Source: tasteofhome.com

Pork and Fennel Choucroute with Walnut 68Mustard Makes 4 ServingsPreparation: 30 Minutes , Cook Time: 2 Hours1/2 cup walnuts 1 tablespoon unsalted butter1/2 cup whole-grain mustard 1 cup low-sodium chicken broth3 garlic cloves, crushed 1/2 cup pinot gris or other dry white wine1 teaspoon caraway seeds 1 small savoy cabbage (12 ounces),pound one 3- rack baby back ribs, cut into 2 quarteredequal pieces 2 medium fennel bulbs, trimmed, tough5 tablespoons extra-virgin olive oil outer layer discarded and quarteredkosher salt and pepper lengthwisePreheat the oven to 425°. Spread the walnuts on a baking sheet and toast for about 5 minutes, untilgolden. Let cool, then finely chop and transfer to a small bowl. Stir in the mustard.On a work surface, finely chop the garlic with the caraway seeds. Rub the ribs with 2 tablespoons of theolive oil, then rub the garlic mixture all over the ribs and season with salt and pepper.In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Add the ribs andcook over moderate heat, turning once, until browned, about 5 minutes. Add the broth and wine andbring to a boil. Cover and braise in the oven for 45 minutes.In a large bowl, toss the cabbage and fennel with the remaining 2 tablespoons of olive oil and seasonwith salt and pepper. Arrange the cabbage and fennel on top of the ribs, cover and braise for about 45minutes longer, until the ribs and vegetables are tender. Transfer the choucroute to a platter and top withthe strained braising liquid. Serve with the walnut mustard.NOTESMake AheadThe choucroute can be refrigerated overnight.Suggested PairingPinot Gris from either Oregon or Alsace, France, has a spicy richness that's perfect for the tart-nuttycontrast in this dish.

Pork Roast with The World's Best Rub 69Preparation: 10 Minutes , Cook Time: 5 Hours Makes 6 Servings1/2 cup brown sugar 1/2 teaspoon red pepper flakes1 tablespoon coarsely ground black pepper 1/2 teaspoon cayenne pepper1 tablespoon kosher salt 1/2 teaspoon ground cumin1 1/2 teaspoons garlic powder 1/2 teaspoon smoked paprika1 teaspoon dry mustard powder 1/4 teaspoon dried thyme leaves1/2 teaspoon ground ginger 1 (2 1/2 pound) boneless pork loin roast1/2 teaspoon onion powderMix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepperflakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wraptightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return porkto baking dish.Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-readthermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover porkloosely with aluminum foil and let rest for 10 minutes before slicing.

Pork Tenderloin in Bourbon 70Preparation: 15 minutes Makes 8 Servings1/4 cup soy sauce 2 tablespoons brown sugar1/4 cup bourbon 2 cloves garlic, halved 3 pounds pork tenderloinMix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2hours, turning occasionally.Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack ofshallow roasting pan.Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

Porterhouse Steak with Herbed Butter 71for the herbed butter for the steak1/4 cup mixed fresh herbs, such as chives, 2 porterhouse steaks, (2-inch thick), aboutthyme leaves, and marjoram leaves, finely 4 poundschopped 2 tablespoons vegetable oil1/2 cup (1 stick) unsalted butter, at room 2 tablespoons buttertemperature kosher saltkosher salt freshly ground black pepperfreshly ground black pepperMake the herbed butterIn a bowl, using a wooden spoon, stir together the herbs and butter. Season to taste with salt and pepper.Spoon mixture generously into ramekins and use the back of a butter knife to smooth the surface,removing any extra. Cover with plastic wrap and place in the refrigerator.Cook the steakPreheat oven to 350°F. Let steak sit at room temperature for 30 minutes.Pat steaks dry and season generously with salt and pepper. Heat a large skillet over medium-high heat,and add 1 tablespoon oil to pan. When oil begins to smoke, add the first steak and cook until brownand crusted, 3 to 4 minutes per side. Melt 1 tablespoon of butter in pan and spoon over steak to baste.Remove steak from heat and set aside. Wipe out the skillet and repeat with the second steak.Place both steaks on a rimmed baking sheet fitted with a wire rack and place in oven to cook until aninstant-read thermometer inserted into the center of the steak registers 120°F for medium-rare, about 5minutes (or 125°F for medium, about 10 minutes). Transfer steaks to a wooden board to rest, about 10minutes.To serve: Cut meat off both sides of the bone, leaving you with two pieces of steak. Slice each steakacross the grain, then rearrange the slices around the bone on a platter.Serve with herbed butter.www.straightouttamykitchen.co

Pulled Pork 72Preparation: minutes 153 1/2 pounds of pork loin roast boneless 2 teaspoons of ground coriandersirloin 2 bay leaves1/2 teaspoon of salt 1/4 cup of tomato paste1/2 teaspoon of black pepper 400 millilitres of tomatoes suace2 tablespoons of vegetable oil 2 tablespoons of brown sugar2 chopped onions 2 teaspoons of apple cider vinegar4 garlic cloves (minced) 2 teaspoons of Worcestershire sauce2 tablespoons of chilli powder(1) Sprinkle pork with salt and pepper. In Dutch oven heat oil over medium high heat brown pork all over.Transfer to slow cooker(2) Add onions, garlic, chilli powder, coriander and bay leaves to Dutch oven and cook stirring often,until onions are softened about 5 minutes(3) Add tomato paste cook, stirring until darkened about 2 minutes. Add tomato sauce, sugar, vinegar andWorcester sauce, scraping up any brown bits. Pour into slow cooker. Cover and cook on low until pork istender. 8-10 hours(4) Transfer pork to cutting board and tent with foil. Let stand for 10 minutes. With 2 forks , shred or pullpork(5) Pour liquid from slow slow cooker into large saucepan, skim off fat. Bring to a boil over high heat,boil vigorously until reduced to 3 cups , 10-12 minutes discard bay leaves(6) Add pork stir to coat warm through

Recipes 73Preparation: PT30M , Cook Time: PT1H50M Makes 10 Servings Yield: 10-12I got this recipe 20+ yrs or so ago. It was presented on one of the cooking shows on PBS (before the FoodNetwork.) I jotted it down (no home computer then.) I tweaked it to my taste, but it pretty much is therecipe shown on TV.You must be a mushroom lover to appreciate this one.3 tablespoons evoo~extra virgin olive oil salt and pepper to your taste1 or 2 sweet yellow onion (1 large or 2 2 tablespoons evoosmall), chopped 1 small yellow sweet onion, finely minced2 green or red bell peppers, chopped 1 or 2 clove garlic, finely minced3 pounds very lean ground beef (90/10 or 2 cups thinly sliced mushrooms (shitake,leaner) crimini, white, whatever kind you like)1 cup fresh bread crumbs (or 3/4 cup dry 2 cans can(s) golden mushroom condensedcrumbs) soup3 large eggs, slightly whisked 2 cups beef stock (homemade stock is best,1 can can(s) condensed cream of mushroom if you have it)soup or bechamel sauce with mushrooms salt and pepper to your taste3 tablespoons Worcestershire sauce1~~MEATLOAF~~ Pre-heat oven to 350^. In large hot skillet add EVOO. Heat on med-hi heat tillshimmery~add onions and bell peppers. Saute' for 2 min or until soft. Remove skillet from heat. Inlarge bowl break up beef; add eggs, soup or bechamel sauce, worcestershire sauce, bread crumbs, salt& pepper, and saute'd onion/bell pepper mixture. Work the ingredients together with your hands~if thisfreaks you out, wear disposable vinyl gloves. Do not over work mixture or it will be tough. Spray yourpan w/cooking spray of choice. Form into 13\"x9\" pan, leaving a 2\" gap between meat and pan on allsides. Place on middle rack in oven. Bake for 1hr & 30minutes if using metal pan; bake 1hr & 10minutesif using non-stick or glass pan. While baking meatloaf, prepare gravy.2~~GRAVY~~ In hot skillet, on med-hi, heat EVOO till shimmery. Add onions and saute' for 1&1/2minutes or until translucent. Add garlic and mushrooms and saute' until mixture becomes brownand dry. Remove from heat. In large bowl pour in Golden Mushroom Soup and slowly add stock orbroth , whisking all the while till smooth. Now stir into mushroom mixture in the skillet and s&p.Set aside. About 10 minutes before meatloaf is done, put gravy on med-hi heat till it comes to a slowboil. Remove from heat. Take meatloaf out of oven and drain if there is fat in the baking pan. Pour hotgravy over meatloaf. Return to oven 10-15 minutes. Serve with mashed potatoes and veggies of choice.~~ENJOY~~

74Source: justapinch.com

Roast beef with coffee gravy 75Preparation: 20 Minutes , Cook Time: 2 hours Makes 8 Servings3 pounds of chuck roast 2 bay leaves1 tablespoon of vegetable oil 2 fresh thyme2 onions (thinly-sliced) 1/4 teaspoon of salt2 cups of beef broth 1/4 teaspoon of ground black pepper2 cups of coffee 1 tablespoon of all-purpose flour1 tablespoon of balsamic vinager 1 tablespoon of water(1) Season the beef with salt and pepper.(2) Heat the oil in a pan(3) Add the beef and brown on all sides and set aside.(4) Add the onion to the pan and saute until tender, about 3-5 minutes(5) Add the beef stock and deglaze the pan(6) Add the beef back to the pan along with the coffee, balsamic vinegar, bay leaves and thyme and bringto a simmer.(7) Cover and transfer to a preheated 325F over and bake until fork tender, about 3-5 hours.(8) Set the beef aside, cover and let cool(9) Strain the solids from the gravy and skim off the fat.(10) Add the flour and water mixture and simmer until it thickens, a few minutes(11) Season the gravyNOTESReduce coffee down before adding gravy

Rotisserie Chicken 76 Makes 8 ServingsRotisserie chicken is a universal favourite, but turn this into a crowd pleaser on a buffet table by making 3different sauces to top it, and three different bases to put the chicken and sauce on.rotisserie chicken 2 teaspoons anchovies paste1 4 6 pound 1 4-6 free-range chicken 4 tbsp olive oil1 tbsp celery salt salt and pepper1 tbsp paprika 1 head radicchio1 teaspoon black pepper easy pepper saucered lentil dal 1 jar 375 ml jar roasted peppers, drained2 tbsp vegetable oil or ghee 1 clove garlic, minced2 cups diced onions olive oil3 cloves garlic, minced salt and pepper1 cup red lentils, rinsed lemmon hummus3 cups water 1 can 14-oz tin chick peas, drained and1 teaspoon ground cumin rinsed1/2 teaspoon turmeric powder 1 clove garlic, minced1/4 cup chopped coriander 3 tbsp tahini sesame pastesalt and pepper 2 tbsp lemon juicetonnato sauce 2 tbsp olive oil2 cans (80 g) tuna in oils cold water, as needed3 tbsp minced sweet onions salt and pepper2 tbsp lemon juice 3 tbsp chopped flat leaf parsley, plus extra4 tbsp capers for garnish 6 small pita, cut into thirds

771 tbsp juice from caper jarRotisserie Chicken1. To truss, a chicken for a BBQ rotisserie, take a length of butcher’s twine (about 4 feet) and create aloop at one end. Secure loop over legs of chicken and tighten to bring them together. Wrap twine overjoint of each wing and pull around back, to secure wings to chicken. Bring twine end back to legs, tie andcut.2. Combine celery salt, paprika and pepper and rub over entire chicken. Secure chicken onto rotisseriespit. Cook chicken with rotisserie heat on bbq (with back heat, if BBQ has this function, otherwise overmedium heat) with an aluminum baking tray underneath to catch drippings. Baste chicken often withdrippings from tray and cook until an internal temperature of 180 F is reached. Let chicken rest for 15minutes, before taking off the bone.3. Alternately, chicken can be roasted in a 325 F oven for about 90 minutes until 180 F.Red Lentil Dal1. In a medium saucepot, heat oil or ghee over medium heat. Add onion and sauté for 4 minutes, untiltranslucent. Add garlic and sauté one minute more.2. Add lentils, water and spices and bring up to a simmer, stirring occasionally. Simmer for about 15minutes, until lentils are tender.Tonnato Sauce1. In a food processor, purée tuna with onion, lemon juice, 2 tbsp capers, caper juice and anchovy pasteuntil smooth. Pour in olive oil in a thin stream while blending. Season to taste and chill until ready toserve.2. To serve, peel away radicchio in whole leaves. Spoon a little shredded rotisserie chicken into radicchioleaf, drizzle with tonnato sauce and sprinkle with remaining capers.Easy Pepper Sauce1. Purée roasted peppers with garlic until smooth. Drizzle in a touch of olive oil while puréeing, untildesired consistency (thicker than a sauce), then season to taste.Lemon Hummus1. In food processor, purée chick peas with garlic, tahini, lemon juice and olive oil until smooth, addingcold water as needed until desired consistency. Stir in chopped parsley and chill.2. To serve, open cut pita and spoon in shredded chicken. Add a spoonful of hummus and sprinkle withparsley.

Royal Barbecued Pork Loin 78Cook Time: 1 Hour 25 Minutes Plus Marinating Time1 heaped teaspoon fennel seeds 6 tablespoons fresh apple juice1 heaped teaspoon allspice berries 2 teaspoons english mustard1 heaped teaspoon coriander seeds 3 tablespoons runny honey1 heaped teaspoon ground nutmeg apple & beetroot salad1 heaped teaspoon smoked paprika 2 handfuls of fresh mint, flat-leaf parsley,1 heaped teaspoon mustard powder fennel tops or dillolive oil a few sprigs of green or purple basil2 (27-ounce) packages higher-welfare 200 g beetrootskinless boneless pork loin 200 g red cabbagebarbecue sauce 2 fresh red chillies , optional240 milliliters ketchup 4 granny smith apples40 milliliters brown sauces 75 milliliters extra virgin olive oil1 teaspoon tabasco sauce 1 juice lemon6 tablespoons apple ciderTo make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle andmortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low onthe other for control.Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep itmoving to avoid any flames.Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Checkit by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – youdon’t want it pink but please don’t cook the hell out of it.Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastesright for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when itcooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice thechillies (if using).Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely sliceinto matchsticks (a food processor will do a fine job).Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add agood pinch of pepper. Toss it all together with your hands and have a taste. Add a pinch of salt if it needsit and toss again.Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till itsizzles. Put it back on the hot side if it needs help to get sticky, but don’t let it burn.Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovelysalad.

Scotch Quail Eggs 79 Makes 12 Servings12 quail eggs 2 sprigs of fresh thyme3 thick higher-welfare sausages 1 large free-range egg 100 g breadcrumbsPreheat the oven to 180 ºC /gas 4.Cook the eggs in boiling water for 2 minutes, then plunge into cold water and carefully peel.Squeeze the sausage meat into a bowl, discarding the skins, then pick in the thyme.Beat the hen's egg in a shallow bowl, and place the breadcrumbs into another bowl.Divide the sausage mixture into 12 pieces, then shape around the eggs and carefully roll into a round.Roll each round in the beaten egg, then thebreadcrumbs until fully coated.Very carefully heat 5 cm of oil in a deep pan to 180 ºC and very carefully fry the scotch eggs in batchesfor 1 to 2 minutes, or until golden.Remove with caution and drain on kitchen paper, bake in oven for 5 minutes, then serve.

Slow Cooker Potluck Spareribs 80Preparation: 10 minutes , Cook Time: 5 hours 10 minutes Makes 12 Servings6 pounds pork spareribs, cut into 1/3 cup soy sauceserving-size pieces 1 1/2 teaspoons ground ginger1 1/2 cups ketchup 1 teaspoon salt3/4 cup packed brown sugar 3/4 teaspoon ground mustard1/2 cup vinegar 1/2 teaspoon garlic powder1/2 cup honey 1/4 teaspoon ground black pepperPut spareribs in the bottom of a slow cooker; top with ketchup, brown sugar, vinegar, honey, soy sauce,ginger, salt, mustard, garlic powder, and black pepper.Cook on High for 5 hours.

Slow Cooker Short Ribs Recipe 81Preparation: PT30M , Cook Time: PT375M Makes 6 Servings Yield: 6 servingsThese ribs are an easy alternative to traditionally braised short ribs—you don't need to pay any attentionto them once you get them in the slow cooker (that makes this one of my favorite short ribs recipes!). —Rebekah Beyer, Sabetha, KansasTotal Time: PT405M3 pounds bone-in beef short ribs 2 large onions, cut into 1/2-inch wedges1/2 teaspoon salt 6 garlic cloves, minced1/2 teaspoon pepper 1 tablespoon tomato paste1 tablespoon canola oil 2 cups dry red wine or beef broth4 medium carrots, cut into 1-inch pieces 4 teaspoons cornstarch1 cup beef broth 3 tablespoons cold water4 fresh thyme sprigs salt and pepper to taste1 bay leafDirectionsSprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs onall sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs. Add onionsto the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomatopaste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid isreduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender. Removeribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thymeand bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir intocooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. If desired, sprinkle withadditional salt and pepper. Serve with ribs and vegetables. Yield: 6 servings.Test Kitchen tips Short ribs can be an expensive cut of beef, but they are perfect for a special occasion.Cut your vegetables in uniform sizes to ensure even cooking.Originally published as Slow Cooker Short Ribs in Taste of Home February/March 2014Source: tasteofhome.com

Stout-Soaked Porterhouse with Beer Butter 82Preparation: 5 Minutes , Cook Time: 15 Minutes Makes 3 Servings1 porterhouse steak, 1-inch thick (about 1 1/2 teaspoon salt1/4 lb.) 1/2 teaspoon ground black pepper1 12 ounce bottle stout beer (guiness) 1 shallot, finely chopped1 tablespoon dijon-style mustard 2 teaspoons olive oil1 tablespoon Worcestershire sauce 1/2 cup butter, softened2 teaspoons dried tarragon, crushedPlace steak in a self-sealing plastic bag set in a shallow dish. Set aside 2 tablespoons beer; in a small bowlcombine remaining beer, mustard, Worcestershire, 1 teaspoon of the tarragon, the salt, and pepper. Pourbeer mixture over steak in bag. Marinate in the refrigerator for 4 to 6 hours, turning occasionally.Meanwhile, in a small skillet over medium heat, cook shallot in hot oil 5 minutes or until tender. Stir inreserved 2 tablespoons beer. Remove from heat. Cool 10 minutes. In a small bowl combine softenedbutter, shallot mixture, and remaining 1 teaspoon tarragon. Transfer to waxed paper, shape into a log.Wrap and freeze.Preheat broiler. Drain steak; reserve marinade. Season steak with additional salt and pepper. Place steakon the unheated rack of a broiler pan. Broil 3 to 4 inches from heat to desired doneness, turning once,broiling 12 to 15 minutes for medium rare (145 degrees F) or 15 to 20 minutes for medium (160 degreesF). Transfer to platter. Tent with foil and let stand 5 minutes.Place reserved marinade in a small saucepan. Bring to boiling. Reduce heat to medium and simmer,uncovered, 15 minutes (Do not overcook; marinade can become bitter).To serve, slice steak into portions. Drizzle with some of the marinade reduction, and top each with a sliceof frozen butter. Makes 2 to 3 servings.

83 Miscellaneous RecipesWelcome to the Miscellaneous Recipe Section Of Straight Outta My Kitchen. Here you will find all sorts of recipes to keep you happy and in the kitchen for hours (or days or weeks)

Bacon Jam add a recipe manual recipeBacon Jam 84Preparation: 30 minute Yield: 1/2 cup1/2 pound of bacon (sliced) 3 ginger (peeled; freshly-sliced)1/4 cup of shallot (diced) 1 bay leaf1/4 cup of brown sugar 1/2 teaspoon of honey2 tablespoons of apple cider vinegar fresh ground pepper2 tablespoons of orange juice (seeded) 1 jalapino pepper (seeded; minced)2 tablespoons of bourbon Cook the bacon in a large skillet over medium heat until browned and crisp and the fat is rendered, 7to 10 minutes, stirring often and adjusting the heat as necessary. Using a slotted spoon, transfer the baconto a paper towel-lined plate to drain, reserving 1 to 2 tablespoons of the bacon fat in the skillet. Add the shallot and jalapeño to the skillet and cook over medium-low heat until the shallot issoftened, about 2 minutes, stirring often and scraping up the brown bits from the bottom of the skillet.Return the bacon to the skillet and add the brown sugar, cider vinegar, orange juice, bourbon, ginger andbay leaf. Cover the skillet and let come to a boil, then reduce the heat and let simmer gently, uncovered, untilmost of the liquid has evaporated, 10 to 15 minutes, stirring occasionally. Remove and discard the bay leaf. Transfer the bacon mixture to a mini food processor and pulse untilthe bacon is finely diced but not puréed, 10 to 15 times, pausing several times to scrape down the side ofthe bowl. Place the Bacon Jam in a small bowl and stir in the honey and a couple of grindings of black pepper.Serve with crackers and assorted cheese, if desired. The jam can be refrigerated, covered, for up to 1week.

Easy Grinch Punch Recipe - Sherbet Punch - 85Christmas punch recipes Makes 10 ServingsPreparation: 10 mins Yield: 10Helping you cook for less.Author: Eating on a DImeTotal Time: 10 mins1 half gallon of lime sherbet 1 gallon of green hawaiian fruit punch1 liter 2- of sprite red sanding sugar (optional)In a large punch bowl, spoon in the lime sherbet. Pour half of the sprite and half of the Hawaiian punchover the sherbet.Stir to combine.Completely optional but completely adorable, take a glass and dip the rim in a plate of water. Then dip therim in red sanding sugar. It will look beautiful and will taste even better!Spoon in your grinch punch and serve!Source: eatingonadime.com

Slow-Cooker Pizza 86Preparation: 0:10 Makes 4 Servings Yield: Serves: 4The easiest way to make your favorite food.Total Time: 3:10cooking spray, for slow cooker 1/2 cup sliced pepperoni1 pound . pizza dough 1/2 teaspoon Italian seasoning1 cup pizza sauce pinch of crushed red pepper flakes2 cups shredded mozzarella 1 teaspoon freshly chopped parsley, for1/2 cup freshly grated parmesan garnishSpray bottom and sides of a large slow cooker with nonstick cooking spray.Press pizza dough into bottom of slow cooker until it reaches all edges and bottom is completelycovered. Spoon over pizza sauce and spread, leaving about 1\" of dough around edges. Top with cheeses,pepperoni, and spices.Cover slow cooker and cook on low until crust turns golden and cheese is melty, 3 to 4 hours.Remove lid and let cool 5 minutes.Using a spatula, remove pizza from crock pot. Garnish with parsley, then slice and serve.

Homemade Flour Tortillas Using a Pasta Maker 87 Yield: 16 Tortillas1 3/4 cups all purpose flour (more for 1/4 teaspoon baking powderdusting with) 2 tablespoons vegetable oil1/2 teaspoon salt 1/2 cup hot water (not boiling)Place the flour, salt and baking powder in a food processor and pulse a couple times to mixTurn the speed to low and drizzle in the oil.Drizzle in the hot water until it is all incorporated.Turn the dough out onto a clean surface and knead 9 or 10 times.Cut the dough into 16 equal pieces and roll into balls.Place the dough pieces on a clean plate and cover with plastic for 30 minutes.To make the tortillas, take each piece of dough and flatten it into a round disc.Dust with flour on both sides.Run the disc through the pasta maker on the widest setting and lowest speed.Turn the disc a quarter turn and run through again.Turn the width setting a notch up and run through again.Continue turning the width setting a notch higher and running the dough through until you reach the 4thwidth setting.The dough should be thin enough that you can see your hand through it.Dust each side with a little flour again and place on a plate.Cover with a kitchen towel to keep from drying out.Continue processing each piece of dough.To cook, place a very dry skillet over med/high heat.When the skillet is very hot, place one of the tortillas in by the edge.If the skillet is hot enough, you'll hear a slight sizzle.If not, turn the heat up a little to adjust.Cook the tortilla on the first side until you see large bubbles appear and the dough looks like it'sbeginning to cook through to the top.Flip the tortilla over and press down with a spatula to cook the other side until browned lightly.Place the hot tortilla on a kitchen towel and cover while cooking the rest of them.Serve the warm tortillas with your favorite taco fixin's.

Bacon-Wrapped Hot Dogs Recipe 88Preparation: PT25M , Cook Time: PT10M Makes 8 Servings Yield: 8 servingsHere's a juicy, delicious and savory meal in a bun! I make it for picnics, barbecues and tailgate parties,and it always gets compliments. To transport, wrap the hot dogs in foil and then in paper. —PeterHalferty, Corpus Christi, TexasTotal Time: PT35MMY REVIEW damoida User ID: 5290211 243405 Reviewed Feb. 7, 2016 \"Great recipe and hints! My sonloved these. Perfect!!\"12 bacon strips 2 cups sauerkraut, rinsed and well drained8 cheese beef hot dogs optional condiments: mayonnaise, ketchup8 bakery hot dog buns, split and toasted or dijon mustard1/4 cup chopped red onionDirectionsIn a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to papertowels to drain; cool slightly. Wrap 1-1/2 strips of bacon around each hot dog, securing with toothpicksas needed (do not wrap tightly, or bacon may tear during grilling). Grill, covered, over medium heator broil 4 in. from heat 6-8 minutes or until bacon is crisp and hot dogs are heated through, turningfrequently. Discard toothpicks. Serve hot dogs in buns with onion and sauerkraut; top with condiments ofyour choice. Yield: 8 servings.

Breakfast Casserole 89Preparation: 15 Min , Cook Time: 35 minutes Makes 2 Servings1 package of Oscar Mayer Beef Summer 9 Mountain Valley Fresh Eggs (5 Dozen) ,Sausage beaten2 cups of shredded Kraft Medium Cheddar 2 cans of Pillsbury Crescent Original RollsCheese Block Roll DoughPreheat the oven to 350 degrees. Crumble and brown the entire package of sausage and pour off any fat.Coat a 9” x 13” baking dish with a non-stick spray and line it with one package of the crescent rolls. Putthe cooked sausage on top of the rolls and top with the cheese. Pour in the eggs and top with the secondpackage of crescent rolls. Bake 35 minutes or until the top is golden brown. Serve warm with a butterymaple syrup.

Beer Batter Fish Made Great Recipe 90Preparation: 15 m , Cook Time: 15 m Makes 8 Servings Yield: 82 quarts vegetable oil for frying 2 tablespoons paprika8 (4 ounce) fillets cod 2 teaspoons saltsalt and pepper to taste 2 teaspoons ground black pepper1 cup all-purpose flour 1 egg, beaten2 tablespoons garlic powder 1 (12 fluid ounce) can or bottle beerHeat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt andpepper.Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dryingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish throughthe batter after it has been dipped.Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sidesare golden brown. Drain on paper towels, and serve warm.Source: allrecipes.com

91 Salad's/Dressing A salad is a dish consisting of a mixture of small pieces of food, usually predominantly vegetables.[1][2] They are typically served at room temperature or chilled, with notable exceptions such as southGerman potato salad which is served warm. Salads may contain virtually any type of ready-to-eat food. Garden salads use a base of leafy greens like lettuce, arugula, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad, and Japanese s?men salad (a noodle- based salad). The sauce used to flavor a salad is commonly called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a fermented milk product. Salads may be served at any point during a meal: Appetizer salads - light, smaller portion-salads served as the first course of the meal. Side salads - to accompany the main course as a side dish. Main course salads - usually containing a portion of a high- protein food, such as chicken, salmon, beef, legumes, or cheese. Dessert salads - sweet versions containing fruit, gelatin, sweeteners or whipped cream. https://straightouttamykitchen.co

Bacon Vinaigrette 92Preparation: 5 Minutes , Cook Time: 5 Minutes2 tablespoons bacon drippings 2 teaspoons brown sugar1/4 cup extra-virgin olive oil 1 teaspoon freshly ground pepper2 tablespoons cider vinegar salt to taste1 tablespoon dijon mustardMix all vinaigrette ingredients in a small bowl and whisk until emulsified.

Balsamic Vinaigrette 93Preparation: 2 Minutes , Cook Time: 10 Minutes Makes 8 Servings1/2 cup olive oil 1 shallot, minced1/4 cup balsamic vinegar 1 clove garlic, minced1 teaspoon honey salt and ground black pepper to taste1 teaspoon dijon mustardCombine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black peppertogether in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

Caesar Dressing 941 head garlic, peeled 1 tablespoon Worcestershire sauce1 50 can g of anchovy, not drained 2 tablespoons honey4 tablespoons dijon mustard juice and zest of 3 lemon1 1/2 cups olive oilIn your blender or food processor pulse the garlic, anchovies and salt to a paste. Add the remainingdressing ingredients and process to a smooth dressing.

Ranch Dressing 951 cup homemade mayonnaise 1/4 teaspoon garlic powder1/2 cup sour cream 1/4 teaspoon onion powder1/2 teaspoon dried chives 1/8 teaspoon salt1/2 teaspoon dried parsley 1/8 teaspoon ground black pepper1/2 teaspoon dried dill weedIn a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onionpowder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

Raspberry Vinaigrette Dressing 961/2 cup vegetable oil 2 teaspoons dijon mustard1/2 cup raspberry wine vinegar 1/4 teaspoon dried oregano1/2 cup white sugar 1/4 teaspoon ground black pepperIn a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

Roasted Yellow Pepper & Basil Vinaigrette 971 pound of yellow bell peppers 1/4 teaspoon of sugar1/3 cup of white wine vinegar 1/8 teaspoon of ground black pepper1 tablespoon of vegetable oil 1 garlic clove (minced)1 1/2 teaspoons of dijon mustard 1/3 cup of fresh basil (coarsely-chopped)1/2 teaspoon of salt(1) Roast yellow peppers and peel off the skin. Combine all ingredients except basil into the blender,process until smooth. Finely chop up basil and whisk into dressing. Chill until ready to serve.

Simple Mustard Vinaigrette 981/2 cup Bertolli Classico Olive Oil 1 clove garlic, minced2 tablespoons white wine vinegar pinch paprika1 teaspoon yellow mustard black pepper to taste1/4 teaspoon saltPour all ingredients into a small mason jar. Put on the lid and shake vigorously (i.e. emulsify) until wellblended. Store the dressing in the jar in the fridge - the oil will harden when cold so be sure to let it sitout or warm it up a bit each time before using.

Spicy Cilantro Dressing 99 1 garlic clove 3/4 teaspoon of ground cumin 1/2 tablespoon of chopped onion (grated) 1/2 teaspoon of salt 1/3 cup of orange juice 1/4 teaspoon of black pepper 3 tablespoons of lime juice 1/2 cup of vegetable oil 2 tablespoons of honeyPut all ingredients into a jar and shake

Tarragon Russian Dressing 100Preparation: 5 Minutes , Cook Time: 5 Minutes Yield: 1 Cup1/2 cup home made mayonnaise 1 tablespoon chopped parsley1/3 cup home made ketchup 1 tablespoon chopped tarragon1 tablespoon red wine vinegar 1 teaspoon Worcestershire sauce1 tablespoon grated onionIn a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon andWorcestershire sauce. Cover and refrigerate.