Paula Dean’s Texas Oven-Roasted Beef Brisket from the Food Network site.
Recipe courtesy Tom Perini
Prep Time: 10 min
Cook Time: 4 hr 0 min
Serves: 10 servings
* 2 tablespoons chili powder
* 2 tablespoons salt
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon ground black pepper
* 1 tablespoon sugar
* 2 teaspoons dry mustard
* 1 bay leaf, crushed
* 4 pounds beef brisket, trimmed
* 1 1/2 cups beef stock
Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
• 1 (2 pound) ready-to-eat ham
• Baby carrots – enough to raise the ham off of the bottom of the crock pot
• 1/4 cup whole cloves
• 1/2 cup brown sugar
• 1/4 cup honey
• 1/3 cup butter
1. Place carrots in bottom of the crock pot
2. Score ham, and stud with the whole cloves. Place ham in crock pot on high.
3. Heat the brown sugar, honey and butter in a sauce pan.
4. Brush glaze over ham, and pour the remaining into the crock pot
5. Cook on low for 3 hours. Baste ham every 20-30 minutes with the honey glaze.
2 c. fresh green beans
1/3 c. butter
1/2 tsp. salt
1/2 tsp. pepper
Place beans on double square of foil. Add remaining ingredients and mix. Bring 2 long ends of foil up over beans. Fold together twice, until foil rests on beans. Fold ends down twice. Place on grill, seam side up over medium heat, about 30 minutes, or until beans are done. About 4 or 5 servings.
* 1/3 cup olive oil
* 1/4 cup sesame oil
* 1/4 cup chopped fresh parsley
* 2 tablespoons hot sauce
* 2 tablespoons minced garlic
* 1 tablespoon ketchup
* 1 tablespoon Asian chile paste
* 1 teaspoon salt
* 1 teaspoon black pepper
* 3 tablespoons lemon juice
* 2 pounds large shrimp, peeled and deveined
* 12 wooden skewers, soaked in water
1. Whisk together the olive oil, sesame oil, parsley, hot sauce, minced garlic, ketchup, chile sauce, salt, pepper, and lemon juice in a mixing bowl. Set aside about 1/3 of this marinade to use while grilling.
2. Place the shrimp in a large, resealable plastic bag. Pour in the remaining marinade and seal the bag. Refrigerate for 2 hours.
3. Preheat an outdoor grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
4. Lightly oil grill grate. Cook shrimp for 2 minutes per side until opaque, basting frequently with reserved marinade.
Tucker had surgery a little while back, but he is on the mend.
Ingredients* 1 1/2 tablespoons packed light brown sugar
* Rounded 1/4 teaspoon cayenne
* Rounded 1/4 teaspoon black pepper
* 1 lb thick-cut bacon (about 12 slices)
yield: Makes 6 servingstotal time: 45 min
It’s difficult to improve on the rich, smoky flavor of bacon, but we’ve done it: As this bacon sizzles in the oven, the brown sugar and hint of cayenne create an addictive sweet-hot glaze.
Put oven rack in middle position and preheat oven to 350°F. Stir together brown sugar, cayenne, and black pepper in a small bowl.Arrange bacon slices in 1 layer (not overlapping) on rack of a large broiler pan. Bake 20 minutes. Turn slices over and sprinkle evenly with spiced sugar. Continue baking until bacon is crisp and deep golden, 20 to 35 minutes more (check bacon every 5 minutes). Transfer to paper towels to drain.
Cooks’ note: If thick-cut bacon is not available, regular packaged bacon can be used but will need to be cooked in batches with slightly shorter cooking times.
I heard about this one from Grandma Sandy (she made it one time and it was delicious) and then found it on Epicurious
16 ounces ground 90% lean turkey or beef
1 cup (one 8-ounce can) Hunt’s Tomato Sauce
1 cup cooked cold rice
1/4 cup chopped onion
2 to 4 drops Tabasco sauce
1 3/4 cups (one 14 1/2-ounce can) stewed tomatoes, undrained
1 teaspoon prepared mustard
1/2 tablespoon Sugar Twin or Equal
2 teaspoons Cajun seasoning1. Preheat oven to 350 degrees.
2. Spray 8-by-8 inch dish with butter-flavored cooking spray.
3. In a large bowl, combine meat, 1/3 cup tomato sauce, rice, onion,
and Tobasco sauce.
4. Mix well with hands to combine.
5. Pat meat mixture into prepared baking dish. Bake 30 minutes.
6. In a bowl, combine tomato sauce, undrained tomatoes, mustard,
Equal, and Cajun seasoning.
7. Spoon tomato mixture evenly over meat loaf.
8. Bake an additional 15 to 20 minutes.
9. Place baking dish on wire rack and let set 10 minutes.
Cut into 6 servings.
170 Calories – 6 gm Fat – 15 gm Protien – 14 gm Carbohydrate
2 tablespoons olive oil
3/4 cup chopped onion (1/2 lg. onion)
3/4 cup chopped bell pepper (1 green and 1 red)
1/2 cup chopped celery (approx. 3 stalks)
1 lb. shrimp peeled and de-veined (or kielbasa for a less healthy version)
1 lb. cubed chicken breast (cooked)
1 clove chopped garlic
14.5 oz. can of diced tomatoes – no salt added
(2) 29 oz. can of tomato sauce
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
2 bay leaves
1. Heat the oil in a large cast-iron Dutch oven over medium heat
2. Cook the onions, bell peppers, and celery – saute until golden and soft
3. In a separate pan, brown the cubed chicken and set aside
4. Add the shrimp and bay leaves and saute until shrimp is pink
5. Add the chicken and cook for few more minutes
6. Add the tomatoes, tomato sauce, garlic, salt, cayenne, black pepper
and thyme and cook for about 10 minutes – stirring often.
7. Cover and cook over medium heat for 25 to 35 minutes.
Serve with rice on the side – for the healthier version, use brown rice..
* Don’t forget to remove the bay leaves if you can find them!
pasta of choice cooked(angel hair,spagetti,etc)
6 cloves of garlic minced
1/2 onion chopped
1 zuchini chopped
1 can chopped tomatoes or fresh
1 8oz container fresh mushrooms sliced
1 lb shrimp (optional)
2 teaspoons italian seasonings1. cook water,garlic,onions and zuchini for about 6 minutes
2. add the tomatoes and the mushrooms and the italian seasonings.
3. Cook for 10 minutes, add shrimp until they are no longer pink
4. mix with your pasta and serve.
makes 4 servings
2 tespoons grated lime rind
1/2 cup fresh lime juice (about 2 limes)
1/4 cup honey
2 tablespoons minced green onion
1 tablespoon low sodium soy sauce
2 teaspoons bottled minced garlic
4 (6-ounce) swordfish steaks (about 3/4 inch thick)
1/4 teaspoon salt
1/4 teaspoon black pepper1. Preheat broiler
2. Combine first 7 ingredients in a small saucepan
3. Dip each steak into the lime mixture to coat
4. Place fish on broiling pan coated with cooking
spray. Sprinkle with salt and pepper.
5. Broil 10 minutes or until fish flakes easily when
tested with a fork
6. While fish cooks, place lime juice mixture over
medium heat, cook until reduced by half.
(about 8 minutes)
7. Serve sauce with fish (2 tablespoons sauce per steak)
Serve with broiled pineapple wedges
CALORIES 235 (20% from fat); FAT 5.2g (sat 1.4g,
mono 2g, poly 1.2g); PROTIEN 25.8g; CARB 22g;
FIBER 0.6g; CHOL 50mg; ITRON 1.3g; SODIUM 397mg;