This simple and delicious chili recipe makes enough to feed an army…or at least 15 of your friends at your next party. 5 lb. ground beef 1 large onion diced 2 Tbs. chopped garlic 4 – 28 ounce cans whole tomatoes, hand-crushed small can kidney beans 2 packages Shelby’s Chili Mix, spice packets only 1/3 […]
[Continue reading...]Easy Veal Marsala
August 18, 2009 By
Sauce: 3 Tbs. flour 2 Tbs. butter, softened 1 cup water 1 tsp. instant beef bouillon Veal: 3 Tbs. flour 8 ounces veal scaloppini 2 Tbs. olive oil 2 Tbs. butter, divided 6 mushrooms sliced 1/3 cup dry marsala wine salt and pepper to taste Sauce: Mix flour and butter to form a paste. In […]
[Continue reading...]No-Fail Marinara Sauce
August 18, 2009 By
16 ounce can of whole peeled tomatoes, preferably San Marzano 2 Tbs. olive oil 4 medium garlic cloves, minced 1 medium onion cut into 1/4 dice 1/2 tsp. dried oregano 2 bay leaves pinch of sugar salt and pepper to taste Drain tomatoes, reserving their liquid. Cut tomatoes into small dice. Set aside. Heat oil […]
[Continue reading...]Kentucky-Style Fried Chicken
August 18, 2009 By
2 packages Knorr tomato basil soup 3 cups flour salt 2 packages Goodseason Italian dressing 1 Tbs. Paprika 3 Lbs. Chicken pieces Put all ingredients in a plastic bag and shake well. Immerse chicken in mixture and bake in a 350 F. oven for 40 minutes. 4 Servings.
[Continue reading...]Hot Crab Salad Sandwiches
August 18, 2009 By
1- 6-ounce can fancy lump crabmeat 1 cup (4 ounces) Muenster cheese 4 Tbs. green onion, chopped 2 Tbs. mayonnaise 1 tsp. Worcestershire sauce 2 English muffins, split Combine crabmeat, 1/2 cup cheese, 3 Tbs. green onions, mayonnaise, and Worcestershire sauce in medium bowl; blend. Season with pepper. Preheat broiler. Arrange muffins split side up […]
[Continue reading...]Horseradish-Crusted Salmon
August 18, 2009 By
Horseradish crust: 2 tbs. Butter ¾ tsp. Fresh thyme, chopped 1 tbs. Italian parsley, chopped 1 tbs. Dijon mustard 2 tbs. Horseradish, drained but not dry ½ cup plus 2 tbs. Bread crumbs Salmon fillets: ¼ cup olive oil 4, 7-ounce salmon fillets, skin removed Crust: Blend together butter, thyme, parsley, mustard and horseradish. Fold […]
[Continue reading...]Slow Cooker French Dip Sandwiches
August 18, 2009 By
1 beef chuck roast (3 pounds), trimmed 2 cups water 1/2 cup soy sauce 1 tsp. rosemary 1 tsp. thyme 1 tsp. garlic powder 1 bay leaf 4 whole peppercorn 8 French rolls, split Place roast in slow cooker. Add water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until […]
[Continue reading...]Seafood Fettucini Alfredo
August 18, 2009 By
1 cup heavy cream 1/8 lb. butter 12-16 ounces fresh seafood (shrimp, scallops, lobster, crab work well and can be used interchangeably) freshly grated parmesan (Locatelli works well) 1/2 tsp. chopped garlic 1/2 tsp. salt and pepper 1/2 tsp. parsley flakes 12 ounces fettucine noodles, cooked to al dente Poach all seafood in simmering water […]
[Continue reading...]Fettucini with Wild Mushroom Sauce
August 18, 2009 By
2 cups hot water 1 ounce dried porcini mushrooms 2 tbs. olive oil 1 pound fresh, wild mushrooms (any kind), sliced 4 garlic cloves, chopped 3 tbs. butter 1 tbs. chopped fresh thyme ¾ cup chicken broth 8 tbs. parmesan ¾ pound fettuccine Combine water and porcini in a medium bowl. Let stand about 40 […]
[Continue reading...]Creamy Shrimp and Crab Casserole
August 18, 2009 By
1 1/2 lb. Unpeeled medium shrimp 1 lb. Crab meat 1 7-ounce package thin spaghetti 1 tsp. Oil 1/2 cup (1 stick) butter plus 1 Tbs. 1/2 cup chopped onion 1 cup finely diced celery 1/2 cup flour 2 cups chicken broth 1 cup whipping cream 6 ounces shredded Swiss cheese 1/4 cup dry sherry […]
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