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Beef Stew
BEEF
Prep: 20m
Cook: 12h
Total: 12h 20m
Servings: 6
Ingredients
- 2 pounds beef stew meat, cut into 1 inch cubes
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 clove garlic, minced
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
- 1 onion, chopped
- 1 1/2 cups beef broth
- 3 potatoes, diced
- 4 carrots, sliced
- 1 stalk celery, chopped
Over
Directions
- In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture.
- Brown meat in pan
- Place meat in slow cooker. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
- Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Chicken Marsala
POULTRY
Prep: 20m
Cook: 20m
Total: 40m
Servings: 4
Ingredients
- 4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced
- 8 ounces crimini or porcini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley
Over
Directions
- Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
- Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
- Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Swedish Meatballs
BEEF
Prep: 30m
Cook: 25m
Total: 55m
Servings: 4-6
Ingredients
- 2 slices fresh white bread
- 1/4 cup milk
- 3 tablespoons clarified butter, divided
- 1/2 cup finely chopped onion
- A pinch plus 1 teaspoon kosher salt
- 3/4 pound ground chuck
- 3/4 pound ground pork
- 2 large egg yolks
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice and nutmeg
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1/4 cup heavy cream
Over
Directions
- Preheat oven to 200 degrees F. Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside. In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.
- In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes. Using your hands, shape the meatballs into rounds.
- Heat the remaining butter in the saute pan over medium-low heat. Saute meatballs until golden brown on all sides, about 7 to 10 minutes. Place meatballs into oven.
- Decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Serve
Kale & Potato Hash
VEGGIE
Prep: 10m
Cook: 25m
Total: 35m
Servings: 2
Ingredients
- 1 lb russet potato (1)
- 1 medium yellow onion
- 8 oz curly kale
- 4 oz sharp white cheddar
- 1 1/2 tsp smoked paprika
- 1 oz apple cider vinegar
- Olive Oil
- Salt
- Pepper
- 2 large eggs
Over
Directions
- Preheat oven to 450 degrees with rack on upper third. Place rimmed baking sheet in oven to preheat.
- Cut potatoes into 1/2 inch pieces. Thinly slice onion. Chop kale. Coarsely grate cheese.
- Toss potatoes and onions with smoked paprika, 2 tablespoons olive oil, salt and pepper. Roast for 15 minutes.
- Toss kale with 1/2 tbs olive oil and 2 tbs water. Season with salt and pepper. Top potatoes and roast for 10 minutes.
- Remove from oven and drizzle with vinegar. Sprinkle with grated cheese. Add cooked eggs.
Honey Garlic Salmon
FISH
Prep: 5m
Cook: 10m
Total: 15m
Servings: 2
Ingredients
- 2 salmon filets, skinless (6oz)
- 4 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp white vinegar
- 1 large garlic clove, minced
- Olive oil
- Salt and pepper
- Sesame seeds
- Finely sliced chives or shallots/scallions
Over
Directions
- Take salmon out of the fridge 20 minutes before cooking. Pat salmon skin dry with a paper towel and sprinkle with salt and pepper.
- Whisk together the Sauce ingredients in a small bowl.
- Drizzle oil in a non stick fry pan and heat over medium high heat (or just under, if your stove runs hot). Place salmon in the pan, and cook the first side for 3 minutes. Turn, then cook the other side for 2 minutes, or to taste.
- Pour Sauce over salmon. Cook for 1 minute or until it starts to thicken slightly. Check the side of the salmon to tell how cooked through the middle is - I like mine rare inside. (Note 1). If Sauce thickens too much before your salmon is cooked to your taste, just add water 1 tbsp at a time.
- Remove onto serving plates.
- Serve salmon drizzled with Sauce, sprinkled with sesame seeds and chives/shallots, if desired.
4-Cheese Lasagna
VEGGIE
Prep: 35m
Cook: 45m
Total: 1h 20m
Servings: 6
Ingredients
- 15 ounces ricotta cheese
- 12 ounces mozzarella cheese, shredded
- 1 package provolone cheese
- 2 eggs
- 1 tablespoon parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 package no-cook lasagna noodle
- olive oil
- 32 ounces spaghetti sauce
- parmesan cheese, grated
Over
Directions
- Preheat oven to 350 degrees.
- Shred provolone (can use salad shooter).
- Combine all the cheese mixture ingredients and mix well.
- Oil bottom of a 13" x 9" x 2" pan with a thin layer.
- Add 1/3 cup spaghetti sauce (ladle-full) to bottom of the pan.
- Place 3-4 noodles across bottom of the pan.
- Cover with cheese mixture (about 3 tablespoons per noodle) and spread.
- Add 1/3 cup of spaghetti sauce and repeat until top of pan is almost reached.
- Add noodles and then add spaghetti sauce on top.
- Cover with grated parmesan cheese.
- Cover pan with aluminum foil, shiny side down.
- Follow baking direction on back of no-cook lasagna box.
French Onion Soup
SOUP
Prep: 30m
Cook: 45m
Total: 1 h 15m
Servings: 4-6
Ingredients
- 8 onions, sliced
- 2 cloves garlic, minced
- 1/3 cup olive oil
- 2 tablespoons all-purpose flour
- 8 cups beef stock
- 1/4 cup dry white wine
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper
- 1 loaf French bread
- 2 cups grated Gruyere
Over
Directions
- Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
- Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.
Lemon Meringue Pie
DESSERT
Prep: 30m + 2h
Cook: 12m
Total: 2h 42m
Servings: 6-8
Ingredients
- 4 egg yolks (reserve whites for meringue)
- 1/3 cup cornstarch
- 1 1/2 cups water
- 1 1/3 cups sugar
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1/2 cup lemon juice
- 1 tablespoon finely grated lemon zest
- 1 (9-inch) pre-baked pie shell
- 1 pinch cream of tartar
- 2 tablespoons sugar
Over
Directions
- Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.
- Whisk egg yolks in medium size mixing bowl and set aside. In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture. Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.
- Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.