Guinness® Corned Beef

4 pounds corned beef brisket

1 cup brown sugar

1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)

Preheat oven to 300 degrees F . 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 coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.

Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

An Extra Kick for Adults:

Sauteed Brussels Sprouts

Wash the sprouts and dry

Cut the ends off and split the sprouts in half

Mince 1 clove of garlic and 1 shallot

Heat the saute pan on high heat until it is hot. Add a few table spoon of olive oil and place the Brussels sprouts flat side down. Let it saute in the pan without touching it for 1-2 mins to caramelize the bottom

Add a pinch of salt and pepper

Add the minced shallots and garlic Stir or toss the brussels sprouts in the pan to mix

De-glaze the pan a white wine/water/ or in my case I used Sake and Mirin

Cook until the liquid has evaporated, turn the heat off and place a lid over it

For the kids:

During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.

Photo: eataduckimust.com

Bacon-Cheddar Breakfast Muffins

1 c. all-purpose flour
1/3 c. quick cooking oats
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. pepper
6 eggs
1/4 c. applesauce
1/2 c. shredded cheddar cheese (2 oz.)

1/4 c. finely-chopped crisp-bacon

1/4 c. chopped fresh parsley

Heat oven to 375°F. Mix flour, oats, baking powder, salt, cinnamon and pepper in large bowl.

Beat eggs and applesauce in medium bowl until blended. Add to flour mixture; stir just until moistened. Stir in cheese, bacon and parsley. Spoon evenly into 12 greased 3-in. muffin cups.

Bake in 375°F oven until tops are lightly browned and spring back when tapped with finger, 15 to 20 min. Cool in pan on wire rack 5 min.; remove from pan. Serve warm or cool completely

Courtesy of The incredible edible egg™

Marinated Filet Mignon

4 (14 ounce) filets
6 mushrooms, sliced
2 slices bacon, quartered
Salt and pepper

Marinade:
1 teaspoon crushed black peppercorns
3 bay leaves
1/2 teaspoon allspice
5 each cloves
1 cup brandy
1 cup burgundy
1 cup vegetable oil

Sauce:
1/2 cup butter
3 tablespoons flour
2 cups beef stock
1 cup marinade
16 whole mushrooms

Make two slits in each filet, about 3 inches long and not quite to the underside. Stuff these with slices of mushroom, bacon pieces and salt and pepper.

Make marinade in a 9 x 9 x 3-inch pan or dish by combining the peppercorns, bay leaves, allspice, cloves, brandy, burgundy and vegetable oil. Place prepared filets in this mixture and refrigerate for 24 hours or more.

Remove and drain filets, when ready to cook. Grill according to taste, rare, medium or well done.

To make a sauce to cover meat, melt the butter in a small saucepan. Stir in flour and brown. Blend in until smooth, the beef stock and marinade. Stir in mushrooms and heat through.

Pour sauce over filets. Decorate with parsley and onion rings.

Serves 4.

Source: Brennan's Restaurant, New Orleans, Louisiana Photo Courtesy: almostgastricbypass.blogspot.com

Boston Market Rotisserie Whole Chicken

1 (3 1/2 pound) whole chicken
Onion chunks
Unpeeled apple wedges
10 chunks celery

Fill the cavity with apple, onions and celery. Place it in a Pam-sprayed Dutch oven or a roasting pan deep enough that it can later be sealed in foil without the foil touching the skin of the chicken.

¼ cup vegetable oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
Seasoned salt

Mix all ingredients well in saucepan and warm just to melt honey. Put on skin of chicken. Bake at 350 degrees F for an hour plus 15 to 30 minutes depending on the size of the chicken, basting chicken without turning, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving.

Source:recipegoldmine.com Photo Courtesy: www.healthyplates.ca

Noodles and Company Mac and Cheese

1 lb. elbow noodles
1/4 cup butter
1/4 cup flour
3 cups half and half
1/2 tsp salt
3 Cups Monterrey Jack (or Colby Jack)

Cook pasta according to package directions.

In large saucepan, melt butter. Stir in flour making a roux. Gradually stir in half and half whisking until thickened. Stir in salt. Remove from heat. Add cheese, stir until cheese melts. Top with fancy shredded mild cheddar cheese.

Source:momslikeme.com

Black Kettle Pasta with Garlic Butter

 1 cup (2 sticks) butter
1/8 cup white wine
1 tablespoon freshly-squeezed lemon juice
2 to 3 cloves garlic, minced
1/16 teaspoon white pepper
1/16 teaspoon garlic salt
1 tablespoon freshly chopped chives
1 1/2 pounds fresh angel hair pasta, cooked
fresh Parmesan cheese (to garnish )

Melt butter in medium saucepan. Add all remaining ingredients except cheese and pasta and heat through. Ladle over warm fresh pasta. Garnish with cheese and parsley.

Makes 8 servings.

Source: Black Kettle Restaurant - Milwaukee, Wisconsin photo:copykat.com

Buffalo Wild Wings Sauces

Cooking Instructions:
Heat shortening in your fryer to 350 degrees F.  Fry wings for 10-12 minutes, or until light brown. Remove wings and drain on a rack or paper towels briefly.  After draining wings place wings in a plastic container with a lid. Add 1/4-1/3 cup of your sauce of choice to the container. Replace lid and shake well to coat wings.  Pour wings out onto a plate and add celery on the side, plus ranch or bleu cheese dressing for dipping.

Parmesan Garlic

1/2 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1/2 cup Parmesan cheese, grated

Spicy Garlic

1 Cup Frank’s cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 Teaspoon garlic powder
½ teaspoon course ground black pepper
½ teaspoon cayenne pepper
½ teaspoon Worcestershire sauce

Medium Wing Sauce

1 cup Frank’s cayenne pepper sauce
1/3 cup vegetable oil
1 teaspoon granulated sugar
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper

Hot Wing Sauce

1 Cup Franks cayenne pepper sauce
1/3 Cup vegetable oil
1 Teaspoon granulated sugar
1 ½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
1/8 Teaspoon coarse ground black pepper
2 Teaspoons water
2 Teaspoons cornstarch

Blazin’

6 fresh habanero peppers (with seeds)
5 lemon drop peppers (or other small hot pepper)
8 jalapenos (with seeds)
2-3 garlic cloves
2 cups white vinegar
1/4 teaspoon ground oregano
1/4 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon mustard powder
fresh ground black pepper
salt

Mango Habanero

2 cups Mango Nectar (found in your local grocery store)
Any habenero hot sauce.  I recommend El Yucatan.  The amount is up to you, depending on how spicy you like your wings.
1 Tbsp corn syrup. (sugar works too)
1/4 cup Frank’s cayenne pepper sauce
1/3 cup melted butter

Asian Zing

2 teaspoons cornstarch
4 teaspoons rice wine vinegar
1/2 cup corn syrup
1/3 cup sugar
1/4 cup chili-garlic sauce (sriracha!)
1 tablespoon soy sauce
1 teaspoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon garlic powder

Carribean Jerk

Tablespoons margarine
2 Tablespoons minced onion (white and light green parts only)
1 Cup water
3/4 Cup ketchup
1/2 Cup plus 2 tablespoons dark brown sugar
1/4 Cup apple cider vinegar
2 Tablespoons white distilled vinegar
2 Tablespoons Frank’s cayenne pepper sauce
2 Teaspoons ground black pepper
2 Teaspoons Worcestershire sauce
2 Teaspoons lemon juice
1-1/2 Teaspoons cayenne pepper
1 Teaspoon dried parsley flakes
1 Teaspoon cornstarch
1/2 Teaspoon salt
1/2 Teaspoon garlic powder
1/2 Teaspoon dried thyme
1/4 Teaspoon onion powder
1/8 Teaspoon ground clove
1/8 Teaspoon ground nutmeg
1/8 Teaspoon ground allspice
1/8 Teaspoon rubbed sage

Source:epicportions.com

Bennigan's Ultimate Baked Potato Soup

Yields 8 (1 cup) servings or 4 main dish servings

3 pounds all-purpose potatoes, scrubbed
and pierced in several places
1 tablespoon stick butter or margarine
1 1/2 cups finely chopped onions
2 tablespoons minced garlic
1 (14 1/2 ounce) can chicken broth
3 cups milk
1 teaspoon salt
1/4 teaspoon pepper

Toppings
Shredded Cheddar cheese
Crumbled bacon
Chopped scallions

Preheat oven to 400 degrees F.

Bake potatoes 1 hour or until tender when pierced. Peel when cool enough to handle.

Melt Butter in a 4- to 6-quart pot over medium low heat. Stir in onions and garlic; cover and cook 10 minutes until soft, but not brown. Add 2/3 of the potatoes and mash with a potato masher. Add broth, milk, salt and pepper. Bring to a simmer, stirring occasionally.

Cut remaining potatoes in small cubes. Add to soup and stir gently to reheat. Sprinkle each serving with toppings.

Photo: copykat.com Source: Woman's Day magazine

Hidden Valley's Ranch-Style Dressing Mix

DRESSING MIX:

15 saltines
2 cups dried minced parsley flakes
1/2 cup dried minced onion
2 tablespoons dried dill weed
1/4 cup onion salt
1/4 cup garlic salt
1/4 cup onion powder
1/4 cup garlic powder

SALAD DRESSING:

1 tablespoon Dressing Mix
1 cup mayonnaise
1 cup buttermilk

Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder.
Put into container with tight-fitting lid.

Store dry mix at room temperature for 1 year. Makes 42 one-tablespoon servings.

To use mix Combine mix, mayonnaise, and buttermilk. Yields 1 pint of dressing

Photo: fooducate.com

Chinese Imperial Palace's Egg Drop Soup

6 cups chicken broth
1 large egg lightly beaten with
1 teaspoon sesame oil
1/4 teaspoons freshly-ground white pepper
4 sliced green onion tops for garnish
Salt to taste

Bring the broth to a simmer over medium-low heat. Very slowly stream in
the egg, use a fork to pull strands of the egg gently. Do not stir
vigorously, you will have a mess if you do. Add white pepper and salt.
Continue to cook until egg is done. Serve promptly.

Photo: squidoo.com

McDonald's® Big Mac Special Sauce

1/4 cup Miracle Whip
1/4 cup mayonnaise
2 tablespoons, heaping, western French salad dressing
1/2 tablespoon HEINZ sweet relish
2 teaspoons, heaping, VLASIC dill pickle relish
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Mix everything very well in a small container. no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.

Photo:McDonald's® Original recipe: scribd.com

Valentine Pizza

I love heart shaped pizzas, aren't they cute? Valentines Day is the only time of the year where you can make such a cute and girly dinner without wondering, is this weird? a full-bodied Chardonnay will pair well with the bread, cheese and tomato sauce.

This is my version of Papa John's heart shaped pizza. Enjoy!!!

For pizza dough:

1 1/3 cups warm water (105 degrees F)

1/4 cup nonfat dry milk

1/2 teaspoon salt

4 cups flour

1 tablespoon granulated sugar

1 package dry yeast

2 tablespoons vegetable oil (for dough)

9 ounces vegetable oil (3 ounces per pan)

Butter flavored Pam

Put yeast, sugar, salt, and dry milk in a large (2 quart.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.

Divide dough into three balls. In three 9-inch cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans.

Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

For pizza sauce:

1 (8 Ounce) Can Tomato Sauce
1 teaspoon Dry Oregano
1/2 teaspoon Marjoram
1/2 teaspoon Dry Basil
1/2 teaspoon Garlic salt

Combine ingredients and let sit for 1 hour.

For Toppings:

3 cups shredded mozzarella cheese

green pepper

button mushrooms

pepperoni

sliced black olives

I didn't give specific measurements on the toppings because well, everyone likes theirs a little different. Just remember the more toppings, longer cook times.

Divide the dough into three portions. Shape each piece into a heart shape about 1/2 inch thick. Brush with olive oil, and spread a thin layer of pizza sauce on each pizza. Sprinkle cheese over pizza sauce, and arrange the toppings on top.

Bake for about 15 to 20 minutes, or until cheese has melted and crust is browned.

Picture: sweetcharity.dmagazine.com

Mango-Spiced Steak Skewers

          Dijon dipping sauce:
         1/4 cup Dijon mustard

         1/4 cup honey

     1/4 cup mango preserves or freshly mashed 

Marinade:
¼ cup apple juice
¼ cup teriyaki sauce
2 tablespoon honey
¼ cup mango preserves/ freshly mashed
1 clove garlic, minced
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon ground white pepper
2 tablespoons olive oil
1 pound flank steak, sliced across the grain 3/8-inch thick
10 bamboo skewers, soaked in water for 20 minutes

Stir together Dijon mustard, 1/4 cup honey, and 1/4 cup mango preserves in a small bowl to make a dipping sauce; set aside.

Whisk together the apple juice, teriyaki sauce, 1 tablespoon honey, 1/2 cup mango preserves, garlic, cayenne pepper, salt, and white pepper in a bowl until blended. Add sliced flank steak and toss to coat. Set aside to marinate 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil grate.

Remove the steak from the marinade, and discard the remaining marinade. Thread the steak strips onto the soaked skewers. Cook on the preheated grill to desired degree of wellness, about 1 minute on each side for medium. Serve accompanied by the Dijon dipping sauce

Originally created by Bethany Joyful 

photo: delish.com

Chicken Tortilla Rolls

1 pkg cream cheese, softened
3 tbsp Sweet Corn Relish
2 tbsp cilantro or parsley, chopped
½ cup shredded cheddar cheese
3 cups cooked chicken, diced in small pieces
1 tbsp Hot Pepper Relish
6 flour tortillas

1. Combine cream cheese, Sweet Corn and Tomato relishes, cilantro and cheddar cheese. Set aside.
2. In separate bowl, mix chicken with Hot Pepper Relish.
3. Spread cream cheese mixture on tortillas. Cover with chicken mixture. Roll up tortilla and wrap in plastic wrap.
4. Chill 2 hours or overnight.
5. Cut into ½”slices and serve with Tomato Relish.

Courtesy: www.simplyhomemade.ca

Beef Fajitas

12 - 6 inch flour tortillas
1 pound top round beef steak, cut into
3/4-inch julienne strips
3 tablespoons red wine or red wine vinegar
3 tablespoons vegetable oil
1/2 teaspoon cumin
1/2 teaspoon salt
1 clove garlic, pressed
2 teaspoons lime juice
2 medium sweet peppers (red, green
or yellow), sliced
1 medium onion, sliced into rings
Toppings:
1/2 cup guacamole
1/2 cup salsa or picante sauce
1/2 cup sour cream, light
1/2 cup cheddar cheese, grated

Combine wine, oil, cumin, salt, garlic and lime juice. Marinate meat for 2 to 3 hours. Drain thoroughly.

Over medium heat, in a large skillet, brown meat with peppers and onions.

Warm tortillas and serve immediately with meat mixture and toppings.

Source: www.recipegoldmine.com Photo: blisstree.com

Waldorf Salad

1/4 cup salad dressing

1/4 cup plain yogurt
1 tablespoon lemon juice
1 tablespoon skim milk
2 cups coarsely chopped unpeeled red eating apples,
1 cup chopped celery stalks
2 tablespoons coarsely chopped nuts
Salad greens, if desired

Mix mayonnaise, yogurt, lemon juice and milk in medium bowl.

Stir in apples, celery and nuts. Serve on salad greens. Cover and refrigerate any remaining salad.

Photo: simplyrecipes.com

Club Sandwich

3 slices of toast, white or sourdough bread are best but you can use whatever bread you like

4 lettuce leaves, romaine or green leaf work best

4 slices of ripe tomato, I like heirloom tomatoes

6 slices of crisp bacon

6 slices of turkey or chicken, thinly sliced

Mayonnaise

4 decorative toothpicks

1. Place one slice of bread on your cutting board.

Spread some of the mayonnaise thinly on the toast.

Trim two of the lettuce leaves to fit the slice of bread.

Place three slices of turkey on the lettuce.

Place three slices of bacon on the turkey.

Place two slices of tomato on the bacon.

Spread some of the mayonnaise thinly on both side of the next slice of toast.

Place this piece of toast on the tomato.

Repeat the order from the bottom layer.

Only spread mayonnaise on one side of the top piece of toast and place that slice of toast mayonnaise side down on the sandwich.

Cut the sandwich into quarters, cutting from corner to corner so you end up with four little triangles.

Place a toothpick in the center of each quarter.

Source:www.goldminerecipes.com photo: www.calhoun.org

Curried Chicken Balls

2 pounds ground, raw chicken

or turkey

1 teaspoon onion powder

1 tablespoon curry powder

1 teaspoon seasoned salt

1 egg, lightly beaten

2 teaspoons salt

2 teaspoons lemon juice

2 tablespoons fine bread crumbs

1/4 cup flour

1/4 cup butter

Combine all ingredients except flour and butter; mix well. Form into small, bite-size balls. Roll lightly in flour and sauté in butter 15 minutes or until golden brown on all sides. Serve in a chafing dish or candle-warmed casserole in Creamy Curry Sauce. Have plenty of wooden picks handy.

Makes about 90.

Creamy Curry Sauce:

2 tablespoons butter or margarine

2 teaspoons curry powder, or to taste

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon white pepper

1 1/4 cups milk

Melt butter; stir in curry powder. Cook over low heat, stirring, 2 to 3 minutes. Add flour, salt and pepper, mixing until well blended and smooth. Cook until bubbly, stirring constantly. Remove from heat; stir in milk. Cook, continuing to stir, until thickened.

Photo: www.lifesambrosia.com

Panera bread Broccoli Cheese soup

1 tablespoon butter, melted

½ medium onion, chopped

¼ cup melted butter

¼ cup flour

2 cups half-and-half

2 cups chicken stock or bouillon

½ pound fresh broccoli

1 cup carrots, julienne

Salt and pepper to taste

¼ teaspoon nutmeg

8 ounces grated sharp cheddar cheese

Sauté onion in butter. Set aside.

Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock

whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions.

Cook over low heat until the veggies are tender for 20-25 minutes.

Add salt and pepper. The soup should be thickened by now.

Pour in batches into blender and puree.

Return to pot over low heat and add the grated cheese; stir until well blended.

Stir in the nutmeg and serve.

Source:Mary6311 at recipegoldmine.com Photo: domestikitchen.blogspot.com

Monte Cristo

Photo:www.foodnetwork.com

6 slices cooked turkey
6 slices Swiss cheese
6 slices cooked ham
6 slices American cheese
18 slices wheat bread

Batter
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/3 cups water
1 large egg, beaten
Oil, for deep frying
Powdered sugar
Red raspberry jelly

Assembly of sandwiches: bread, turkey, Swiss cheese, bread, ham, American cheese, bread; cut in half diagonally. Whisk flour, baking powder, and salt together to blend well. Add water to the egg and add to the flour mixture mixing well.

Dip each sandwich half into the batter and deep-fry (oil must cover the sandwich) in oil pre-heated to 360 degrees F and fry until golden brown.

Remove from oil to paper towels. Sprinkle with the powdered sugar.

Serve with warm/room temperature jelly, if desired.