~Meat~
Orange-Basil Chicken
Vegetable cooking spray, 1 tsp olive oil, 4 skinned and boned chicken breast halves, 1 cup orange juice, 1 Tbsp chopped fresh basil, 1/4 tsp fresh ground pepper, 1 clove garlic, minced, 2 tsp cornstarch, 1 Tbsp water,
Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add chicken, and cook 2 minutes on each side or until browned. Add orange juice and next 3 ingredints; bring mixture to a boil. cover, reduce heat, and simmer 15 minutes or until chicken is done. Remove chicken from skillet; set aside, and keep warm.
Bring orange juice mixture to a boil; cook, uncovered, 5 minutes or until mixture is reduced to about 3/4 cup. Combine cornstarch and water, stirring well; add to orange juice mixture. Cook over medium heat until mixture thickens, stirring constantly. Spoon sauce over chicken, and serve immediately.
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Creole Pork Chops
8 thin pork chops, 1 pkg. (10 oz.) frozen cut okra, 1 green pepper; sliced, 1 can (15 oz.) Sloppy Joe sauce, 1/2 teas. Tabasco sauce
In large skillet, brown pork chops. Thaw okra under hot running water; drain. Remove chops. To drippings add sliced green pepper and okra. Cook 3-4 minutes. Stir in Sloppy Joe sauce. Return chops to sauce and simmer, covered, 15 to 20 minutes.
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Grilled Honey-Mustard Chicken with Toasted Almonds
1/4 cup Dijon mustard, 3 Tbsp honey, 1 Tbsp lemon juice, 1 clove garlic; minced, 8 skinned and boned chicken breast halves, 1/4 cup sliced almonds; toasted,
Combine first 4 ingredients in a small bowl, stirring well. Grill chicken, covered, over medium-hot coals (350 - 400 degrees F) 15 minutes or until done, turning often and brushing with msutard mixture. Remove chicken to a serving platter. Sprinkle with almonds, and serve immediately.
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Down Home Barbecued Beef
1 slice bacon, 1/2 c chopped onion, 1/2 c ketchup, 1/2 c apple juice, 1 tbsp. white vinegar, 1 tsp. prepared mustard, 1 tsp Worcestershire sauce, 1/8 tsp salt, 1/8 tsp pepper, 2 1/2 tsp Equal Measure or 8 pkts Equal sweetener or 1/3 c Equal, 12 oz thinly sliced roast beef, 4 kaiser rolls (optional),
Cut bacon into 1 inch pieces. Cook in med saucepan over med-high heat 3 - 4 min or til almost cooked. Add onion. Cook 3 - 5 min or til bacon is crisp and onion is tender, stirring occasionally. Combine ketchup, juice, vinegar, mustard, Worcestershire sauce, salt and pepper. Add bacon to mixture. Reduce heat. Cover and simmer til flavors are blended (15 - 20 min) Stir in Equal and sliced beef. Serve warm on rolls, if desired.
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Hawaiian Chicken
3 lb chicken pieces, 3 tbsp oil, 1 lg onion; chopped, 14 oz catsup, 14 oz coca cola, 2 tbsp white vinegar, 1/3 c brown sugar, 2 tbsp soy sauce, 20 oz can pineapple chunks; drained
In a saucepan, saute the onion in oil til golden. Add the catsup, cola, vinegar and brown sugar and heat til the sugar dissolves. Put the chicken pieces in a greased casserole dish and pour the sauce over it. Sprinkle with soy sauce. Bake uncovered, at 325 degrees for 1 hr 15 min. Baste every 10 min. Add the pineapple chunks and bake 15 min. longer.
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Taco Salad
1/3 head lettuce; chopped or shredded, 1 med. tomato; chopped, 1 lb. ground beef, 1 bag regular Fritos, 2 cups cheese; grated, 1 can enchilada sauce, 1 can Ranch Style Beans
Mix lettuce and tomato and set aside. Heat beans and enchilada sauce in separate saucepans. Brown ground meat and drain well. In deep serving bowl, layer in this order: enough Fritos to cover the bottom of the bowl, 1/2 of the meat, 1/2 of the beans, 1/2 of the enchilada sauce, 1/2 of the cheese, all of the tomato and lettuce mixture, enough of the Fritos to cover the lettuce well, the rest of the meat, the rest of the beans, the rest of the enchilada sauce, the rest of the cheese. Top with more Fritos and more cheese. Serve immediately.
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Shrimp Manale
8 - 10 medium to large-sized shrimp, 1/2 cup butter, 1 tablespoon worcestershire sauce, GENEROUS amount freshly ground black pepper
You can leave the shrimp raw in their shells, but I prefer to boil for a few minutes and shell the shrimp before using them - it makes eating them after they are cooked less messy - It is pretty hard to shell buttery shrimp!
In a saucepan over medium-heat, melt butter. Add worcestershire and a generous amount of black pepper (I mean extremely generous, the black pepper is what makes this dish - by the time you finish peppering the mixture should be practically black with pepper flakes) Let cool. Place shrimp (partially cooked or raw) in a baking dish. Pour butter mixture over them. Bake at 400 degrees F for 20 minutes (bake less if you pre-cooked shrimp, or they will get tough); Broil for 2 to 3 minutes.
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Crab Cakes
1/2 teaspoon garlic minced 1 tablespoon onion minced 1 tablespoon celery diced 2 tablespoons mayonnaise 1 whole egg 1/8 teaspoon salt 1/8 Teaspoon Black Pepper 1 teaspoon Dijon mustard 1 teaspoon Old Bay Seasoning 1/4 cup bread crumbs 1 pound lump crab meat 2 tablespoons oil for sautéing
In a large stainless steel bowl, combine all ingredients except crab meat and bread crumbs. Using gloved hands, gently mix in crab meat, then add bread crumbs. Spread a thin layer of plain bread crumbs on work surface. Form crab mixture into equal balls, approximately 2" in diameter. Place on crumbs. Gently flatten ball of crab mixture and round the edges. Form cakes about 1/2" thick and 3" round. Refrigerate. In a sauté pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time. Brown on one side approximately 2 to 3 minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5 - 8 minutes.
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Crockpot Roast & Potatoes w/Sour Cream Gravy
3 lbs. chuck or pot roast; 2 tbsp. flour; 1 tsp. salt; 1/4 tsp. pepper; 1 tbsp. oil; 1/4 c. water; 1 tbsp. vinegar; 1 tsp. dill weed; 5 or 6 sm. potatoes; 5 or 6 carrots; 1/2 tsp. salt; 1 lg. onion; 1 tbsp. flour; 1 c. sour cream; 1 tsp. dill seed
Coat roast with flour, salt and pepper. Brown in oil in skillet. Put roast in crock pot, add water and vinegar. Sprinkle dill weed over meat, then add potatoes, carrots, onion and 1/2 teaspoon salt. Cook on low for 10-12 hours or high for 6 hours.
To make gravy, pour off 3 tablespoons drippings, add flour and heat. Measure rest of drippings, add water to make 1 cup. Add to flour mixture and heat for 1 minute, stirring constantly. Add 1 cup sour cream and dill seed. Heat to boiling.
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Barbecue Meatloaf
2 to 2 1/2 pounds ground chuck; 1 can tomato soup, divided; 1 egg, slightly beaten; 1 cup crushed Ritz crackers; 2 tablespoons honey; 1 tablespoon plus 2 teaspoons Worcestershire sauce, divided; 2 tablespoons dried minced onions; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 cup water; 2 teaspoons prepared mustard; 2 tablespoons brown sugar
Combine ground chuck with half of the tomato soup, egg, crackers, honey, 2 teaspoons Worcestershire sauce, onions, salt, and pepper. Mix well and form into a ball. Place a crinkled length of aluminum foil in the crockpot so the ends extend an inch or so out of the pot. Place the meatloaf in the pot (the foil will make it easier to lift the meatloaf out and keep it out of the drippings). Combine remaining soup, 1 tablespoon Worcestershire sauce, the water, mustard, and brown sugar. Whisk together and pour over the meat loaf. Cover and cook on low for 8 to 10 hours. Serves 4 to 6.
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Bread
