Ingredients
- 1/3 cup all-purpose flour
- 1/2 cup canola oil
- 1 large green pepper, chopped
- 1 large onion, chopped
- 1 cup chopped celery
- 1 can (15 ounces) tomato sauce
- 1 cup seafood stock or chicken broth
- 1 tablespoon Worcestershire sauce
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon lemon juice
- 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
- Hot cooked rice
- Thinly sliced green onions
Directions
- In a Dutch oven, whisk flour and oil until smooth. Cook over medium-high heat for 5 minutes, whisking constantly. Reduce heat to medium; cook and stir 10 minutes longer or until mixture is reddish-brown.
- Add the green pepper, onion and celery; cook and stir for 5 minutes. Add the tomato sauce, stock, Worcestershire sauce, garlic powder, Cajun seasoning, paprika and lemon juice. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
- Stir in shrimp; cover and cook until shrimp turn pink, about 5 minutes . Serve with rice, garnish with green onions.
Ingredients
- 1 small onion, chopped
- 1 cup chopped carrot
- 1 cup chopped celery
- 1 garlic clove, minced
- 2 pounds boneless skinless chicken thighs or boneless skinless chicken breasts
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried marjoram
- 2 cans (10 ounces each) condensed cream of chicken soup, undiluted
- 1 cup reduced-sodium chicken broth
- 1 cup frozen or canned peas, drained
- 1 can (6 ounces) large refrigerated buttermilk biscuits
- Chopped fresh parsley, optional
Directions
- Place onion, carrot, celery and garlic in a greased 6- or 8-qt. slow cooker; stir. Place chicken thighs or breasts on top. Sprinkle with oregano, salt, pepper and marjoram.
- In a small bowl, stir together cream of chicken soup and broth; pour over chicken. Cover; cook on low 4-5 hours or high 2-3 hours or until chicken is cooked through.
- Shred chicken with two forks. Stir in peas. Cut biscuits into 4 pieces each; arrange on top of chicken. Cook on high 1 to 1-1/4 hours or until biscuits are cooked through. If desired, top with chopped parsley and additional pepper.
This is a cheater type of recipe because of the cream of chicken soup – so it’s here as a placeholder until a better recipe comes along.
Ingredients
- 1 tablespoon canola oil
- 1-1/2 pounds lean ground beef (90% lean)
- 1 large sweet onion, diced
- 1 large sweet potato, peeled and diced
- 1 medium sweet pepper (any color), diced
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1 tablespoon ground cumin
- 1 tablespoon curry powder
- 3/4 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 2 cans (14-1/2 ounces each) reduced-sodium beef broth
- 4 cups chopped collard greens or chopped fresh spinach
Directions
- In a Dutch oven, heat oil over medium heat. Cook and stir ground beef until no longer pink, 8-10 minutes, breaking into crumbles. Add the onion, sweet potato and pepper; saute until onion and pepper are slightly softened, 4-5 minutes.Add black-eyed peas, cumin, curry, salt and pepper; stir in broth and bring to a boil. Reduce heat; simmer until sweet potato is almost tender, 15-18 minutes.
- Add greens; cook until tender, 15-18 minutes. If desired, add more cumin and curry.
- For slow cooker: Omit oil. In a 4- to 5-qt. slow cooker, crumble ground beef; add next 8 ingredients. Pour in enough broth to reach desired consistency. Cook, covered, on low 6-8 hours. A half-hour before serving, skim off any fat; add greens.
Ingredients
- 6 slices bacon, coarsely chopped
- 1 Tbsp. sugar
- 1 large yellow onion, finely chopped
- Kosher salt and freshly ground black pepper
- 1 large Granny Smith apple, peeled, cored, and coarsely chopped
- ⅓ cup Port wine
- ¼ cup red wine vinegar
- 1 large head red cabbage (about 3 lb.), cored and thinly sliced
- 2 cups chicken stock
- ¼ cup red currant jelly
Directions
- To a large, wide pot, add the bacon, set over medium high-heat, and cook, stirring frequently, until the fat has rendered and the bacon is just beginning to crisp, about 5 minutes. Add the sugar and continue cooking, stirring continuously, until the sugar has liquified, about 30 seconds. Stir in the onions, season lightly with salt and black pepper, and continue cooking, stirring occasionally, until the onions are golden and soft, about 10 minutes. Stir in the apple, turn the heat down to medium-low, cover, and cook until the apple is tender, 6–8 minutes.
- Uncover the pot, stir in the Port, vinegar, and cabbage, then cover and cook until the cabbage is bright purple and slightly wilted, 5–7 minutes. Stir in the stock, season lightly with salt and black pepper, then turn the heat up to medium-high. Bring to a boil, turn the heat down to simmer, cover, and cook until the cabbage is tender but still bright purple, about 1¼ hours.
- Uncover the pot, stir in red currant jelly, and season to taste with more salt and black pepper. Continue cooking until the jelly is fully melted and the cooking juices are glossy, 4–5 minutes more. Remove from heat and serve hot.
Ingredients
- 1¾ cups plus 2 Tbsp. (9 oz.) all-purpose flour, divided
- 1½ tsp. kosher salt, divided, plus more
- 1 large yellow onion (7 oz.), half thinly sliced, half finely chopped
- 1 cup vegetable oil
- 3 Tbsp. unsalted butter
- 5 large eggs
- Pinch freshly grated nutmeg
- 1 cup (4 oz.) grated Bavarian bergkäse cheese or Gruyère
- 2 Tbsp. finely chopped chives
- Freshly ground black pepper
Directions
- In a small bowl, stir together 2 tablespoons of the flour and ½ teaspoon of the salt. Add the sliced half of the onion and toss to coat.
- To a medium skillet over medium-high heat, add the oil. When it’s hot and shimmering, add the sliced onions (leave the excess flour behind) and fry, using tongs to stir occasionally, until crisp and golden brown, 9–10 minutes. Transfer to a paper towel-lined plate and set aside. Transfer the oil in the skillet to a heatproof bowl and cool completely before discarding. Wipe the skillet clean with paper towels and set aside.
- Bring a large pot of well-salted water to a boil over high heat.
- Meanwhile, return the skillet to the stove and place over medium heat. Add the butter. When it has melted and the foam begins to subside, add the chopped half of the onion and cook, stirring occasionally, until soft and translucent but not yet browned, 8–9 minutes. Remove from the heat and set aside.
- In a large bowl, whisk the eggs until very frothy. Add the nutmeg and the remaining flour and salt and whisk to a uniform, thick batter. Continue whisking until bubbles slowly rise to the surface when you stop whisking, about 2 minutes more.
- When the water begins to boil, place a spätzle maker or a heat-resistant colander with large holes over the pot. Pour the batter onto the spätzle maker or colander. Working quickly, use a bowl scraper or rubber spatula to force the all of the batter through the holes. Immediately stir the water gently to separate any stuck pieces. When the water returns to a boil, cook the spätzle for 2 minutes, then drain them and rinse well under cold water.
- Return the large skillet with the chopped onions to the stove and place it over medium-high heat. When the onions begin to sizzle, add the spätzle and cheese. Stir until the spätzle is hot and the cheese is fully melted. Season to taste with salt, then transfer to a large bowl or four small plates. Top with the chives and reserved fried onions, sprinkle with black pepper, and serve immediately.
Ingredients
- 1 Tbsp. pickling spices
- 14 whole cloves
- 8 black peppercorns
- 3 bay leaves
- 3 thyme sprigs
- 2 parsley sprigs
- One 5-lb. beef eye of round
- Kosher salt
- 2 cups red wine
- 1½ cups red wine vinegar
- 3 large onions, thinly sliced, divided
- 1 carrot, thinly sliced
- 4 Tbsp. unsalted butter, divided
- 4 bacon slices, finely chopped
- Kosher salt, to taste
- 3 Tbsp. all-purpose flour
- 2 Tbsp. sugar
- ½ cup golden raisins
- 6 gingersnaps, crumbled
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. coarsely chopped parsley leaves
Directions
- Make a bouquet garni: In a square of cheesecloth, use twine to tie the pickling spices, cloves, peppercorns, bay leaves, thyme, and parsley into a tight bundle.
- Salt the beef generously and place in a large bowl. In a pot, bring the wine, vinegar, one of the onions, the carrot, bouquet garni, and 4 cups of water to a boil. Pour over the beef, then cover and refrigerate, turning once or twice a day, for 5 days.
- Position a rack in the lower third of the oven and preheat to 325°F. Transfer the beef to a plate and pat dry with paper towels. Place a fine-mesh strainer over a bowl and strain the marinade. Reserve 5 cups of the marinade and the bouquet garni.
- To a large, heavy-bottomed pot, add 2 tablespoons of the butter and the bacon and turn the heat to medium-high. Cook, stirring occasionally, until the bacon is lightly browned and has rendered its fat, about 10 minutes. Using a slotted spoon, transfer to a plate. Add the beef and cook, turning every few minutes, until browned all over, 20–25 minutes. Transfer to a plate. Add the remaining onions to the pot and cook, stirring frequently, until soft and deeply browned, about 18 minutes.
- Return the beef to the pot. Add the reserved marinade and bouquet garni and bring to a boil. Cover and bake until the beef is very tender, about 2½ hours. Transfer the beef to a cutting board and tent with foil. Into a bowl, strain the sauce.
- In the pot, melt the remaining butter over medium-high heat. Add the flour and sugar and cook, whisking continuously, until lightly browned, about 5 minutes. Turn the heat to high and whisk in the reserved sauce, raisins, gingersnaps, and lemon juice and boil until reduced slightly, about 7 minutes.
- Thinly slice the sauerbraten and transfer to a platter. Ladle with the sauce, sprinkle with the bacon and parsley, and serve hot.
Ingredients
- 1 1/2 cups (12 ounces) tap water, heated to 115° F
- 1 teaspoon (1/8 ounce) active dry yeast
- 3 1/4 cups (14 2/3 ounces) all-purpose flour
- 3 teaspoons (3/8 ounces) Diamond Crystal kosher salt (note: if using a fine-grained salt like table salt, fine sea salt or other brands of kosher salt, you will need to use a smaller volume)
- 1 splash Canola oil, for greasing bowl
- 1/2 cup ice cubes
Directions
- Whisk together water and yeast in a large bowl; let sit until yeast is foamy, about 10 minutes. Add flour, and stir with a fork until dough forms and all flour is absorbed; let dough sit to allow flour to hydrate, about 20 minutes. Add salt, then transfer dough to a lightly floured work surface, and knead until smooth and elastic, about 10 minutes. Transfer dough ball to a lightly greased bowl, cover bowl with plastic wrap, and place bowl in a cold oven or microwave. Let dough rest until doubled in size, about 45 minutes.
- Transfer dough to a lightly floured work surface, and shape into an 8-inch x 6-inch rectangle. Fold the 8-inch sides toward the middle, then fold the shorter sides toward the center, like a T-shirt. Return dough, seam side down, to the bowl. Cover with plastic again, and return to oven. Let sit until doubled in size, about 1 hour.
- Remove bowl with dough from oven, and place a cast–iron skillet on the bottom rack of oven; position another rack above skillet, and place a baking stone or upside down or rimless sheet pan on it.
- Heat oven to 475° F. Transfer dough to a lightly floured work surface, and cut into three equal pieces; shape each piece into a 14-inch rope. Flour a sheet of parchment paper on a rimless baking sheet; place ropes, evenly spaced, on paper. Lift paper between ropes to form pleats; place two tightly rolled kitchen towels under long edges of paper, creating supports for the loaves. Cover loosely with plastic wrap; let sit until it doubles in size, about 50 minutes.
- Uncover; remove towels, and flatten paper to space out loaves. Using a sharp razor, knife, bread lame, or scissors, slash the top of each baguette at a 30–degree angle in four spots; each slash should be about 4 inches long. Pull out the oven rack with the stone or baking sheet on it and, using the corner of the parchment paper as a guide, slide the loaves, still on the parchment paper, onto the baking stone or pan. Place ice cubes in skillet (this produces steam that lets the loaves rise fully before a crust forms). Bake the baguettes until darkly browned and crisp, 20 to 30 minutes; cool before serving.
Ingredients
Cake
- 1/2 cup pecan halves, plus more, chopped, for garnish
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Kosher salt
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 2 large eggs
- 1 1/2 cups shredded carrot (2 to 3 medium carrots)
Cheese Cake
- Three 8-ounce packages cream cheese, softened
- 2/3 cup sour cream
- 2/3 cup granulated sugar
- 3 large eggs
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon zest plus 2 tablespoons lemon juice (from 1 lemon)
- 1 teaspoon pure vanilla extract
Topping
- 1/2 cup confectioners’ sugar
- 2 tablespoons sour cream
- 1/4 teaspoon pure vanilla extract
- Pinch kosher salt
Directions
- For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.
- Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.
- For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.
- Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.
- For the sour cream topping: Whisk together the confectioners’ sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1-1/2 teaspoons salt
- 1/8 teaspoon pepper
- 2 cups 2% milk
- 1 cup shredded cheddar cheese
- 5 cups thinly sliced peeled russet potatoes (about 6 medium)
- 1/2 cup chopped onion
- Additional pepper, optional
Directions
Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.
Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.
Tips
If your au gratin is watery, replace the milk with heavy cream, which has a higher fat content, next time you prepare the recipe. Also, russet potatoes have less water and more starch, making them ideal for au gratin recipes.
Ingredients
- 6 cups chopped cabbage
- 1/2 pound lean ground beef (90% lean)
- 1 small onion, chopped
- 1 cup uncooked instant rice
- 1/2 teaspoon salt, optional
- 1/4 teaspoon pepper
- 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
- 1 cup water
- 1/3 cup shredded cheddar cheese
Directions
- Place the cabbage in a greased 2-1/2-qt. baking dish. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, salt if desired, and pepper; spoon over cabbage.
- Combine soup and water; pour over beef mixture. Cover and bake at 350° for 40-50 minutes or until rice and cabbage are tender. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted.
Substitutions
This is such a versatile recipe! Prepare a vegetarian version using plant-based meat crumbles instead of ground beef. You can also use ground turkey in place of beef, or quinoa instead of rice.
