Chinese Chicken Fried Rice Ii

Ingredients

• Servings: 2
• 1 egg
• 1 tablespoon water
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 cup cooked, chopped chicken meat

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a small bowl, beat egg with water. melt butter in a large skillet over medium low heat. add egg and leave flat for 1 to 2 minutes. remove from skillet and cut into shreds.
• heat oil in same skillet; add onion and saute until soft. then add rice, soy sauce, pepper and chicken. stir fry together for about 5 minutes, then stir in egg. serve hot.

south asian-style ground beef (keema)

Ingredients

• Servings: 6
• 2 tablespoons butter, or more to taste
• 2 onions, diced
• 1 clove garlic, minced
• 1 1/2 tablespoons curry powder
• 2 1/2 teaspoons salt
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground ginger
• 1/2 cinnamon stick
• 1 pound ground beef
• 2 potatoes, diced
• 2 tomatoes, diced

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• melt butter in a large wok or skillet over high heat; saute onions and garlic until onions are almost transparent, about 5 minutes.
• combine curry powder, salt, turmeric, cayenne pepper, black pepper, ginger, and cinnamon in a bowl.
• stir ground beef into onion mixture and cook, breaking beef into small crumbles, until beef is cooked through and browned, 5 to 7 minutes. add curry mixture to ground beef mixture and stir well.
• mix potatoes and tomatoes into ground beef mixture, reduce heat to medium, cover wok, and cook until potatoes are tender, about 20 minutes.

mushroom smothered steak

Ingredients

• Servings: 4
• 1 pound top sirloin steak
• 1 tablespoon vegetable oil
• 1 (12 ounce) bag birds eye® recipe ready mushroom blend
• 1 tablespoon all-purpose flour
• 2 tablespoons balsamic or red vinegar
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• season steak, if desired, with salt and black pepper. heat oil in large nonstick skillet over medium-high heat and cook steak, turning once, until desired doneness.* remove steak and thinly slice.
• in same skillet cook recipe ready mushroom blend, stirring occasionally, 6 minutes or until tender. sprinkle with flour and continue cooking, stirring occasionally, until flour and mushrooms are starting to brown. season with additional salt and black pepper. stir in vinegar and butter and cook, stirring frequently, 2 minutes or until butter is melted. serve mushroom mixture over steak.

Ham And Chicken Lasagna

Ingredients

• Servings: 12
• 1/4 cup butter
• 12 fresh mushrooms, sliced
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 1/2 cup all-purpose flour
• 1 2/3 cups milk
• 24 1/2 ounces canned chicken broth
• 1 (16 ounce) package frozen broccoli florets, thawed and drained (optional)
• 2/3 cup shredded parmesan cheese
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon ground nutmeg
• 12 lasagna noodles, cooked and drained
• 2 cups cubed, cooked ham
• 2 cups cubed, cooked chicken
• 2 cups shredded swiss cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 13x9-inch baking dish with non-stick cooking spray.
• heat butter in a skillet over medium heat. stir in mushrooms, onion, and pepper. cook until soft and tender. sprinkle flour over vegetables, and stir to coat. stir in milk and chicken broth. cook until sauce thickens. stir in broccoli, parmesan, salt, pepper, and nutmeg. cook until parmesan is melted.
• layer baking dish with 1/4 sauce, 1/4 noodles, 1/4 ham, 1/4 chicken, and 1/4 swiss. repeat layers 3 times. cover with foil.
• bake in a preheated oven 35 to 40 minutes.

Salt And Pepper Ribeye Steak

Ingredients

• Servings: 6
• 6 (8 ounce) rib-eye steaks
• 1 tablespoon diamond crystal® kosher salt
• 1 1/2 teaspoons ground black pepper
• 1 tablespoon vegetable oil, or as needed
• 2 tablespoons unsalted butter

Recipe

Cook Time: 30 mins Ready Time: 30 mins


• two days before cooking, salt both sides of each steak with 1/2 teaspoon diamond crystal® kosher salt per steak. place steaks in an airtight container and refrigerate until ready to cook.
• remove the steaks from the refrigerator about 30 minutes prior to cooking. sprinkle both sides of steak with black pepper.
• heat cast iron pan over medium-high heat until very hot. add vegetable oil and heat until oil shimmers.
• carefully place steaks in pan. cook until brown and hard-seared on one side, 4 to 5 minutes.
• turn steaks and top with one teaspoon butter. cook for 3 to 4 more minutes or to desired doneness. you may need to cook the steaks in batches depending on the size of your cast iron pan. keep the cooked steaks in a 170 degree f oven until ready to serve.

Hearts And Gizzards (giblets)

Ingredients

• Servings: 4
• 1 pound chicken giblets (hearts and gizzards)
• 1/2 teaspoon olive oil
• 1 cup all-purpose flour
• salt and pepper to taste
• 1 onion, chopped
• 1/2 cup water

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• rub oil on inside of pressure cooker. season flour with salt and pepper to taste, then dredge giblets in flour to coat.
• place chopped onion and giblets in open pressure cooker and saute lightly, shaking or stirring often. add water.
• following manufacturer's directions for pressure cooker, cook under 15 pound pressure for about 30 to 45 minutes, or until cooked through and no longer pink inside.

Chicken Pasta

Ingredients

• Servings: 2
• 4 ounces linguine pasta
• 2 skinless, boneless chicken breast halves
• 2 teaspoons seasoning
• 2 tablespoons butter
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 fresh mushrooms, sliced
• 1 green onion, chopped
• 1 cup heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• place the chicken and the seasoning in a plastic bag. shake to coat. in a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
• add the red bell pepper, green bell pepper, mushrooms and green onion. saute and stir for 2 to 3 minutes. reduce heat.
• add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. heat through. add the cooked linguine, toss and heat through. sprinkle with grated parmesan cheese and serve.

st patrick's day casserole

Ingredients

• Servings: 8
• 1 1/4 pounds red potatoes cut into 3/4-inch cubes
• 4 cups chopped cabbage
• butter-flavored cooking spray
• 1 1/2 pounds cooked corned beef, cut into 3/4-inch cubes
• 1 1/2 cups shredded swiss cheese
• 1/3 cup coarse-grained mustard
• 1/2 cup
• 1 teaspoon garlic powder
• 2 teaspoons ground black pepper
• 4 sheets phyllo dough, thawed
• butter-flavored cooking spray
• 1 tablespoon melted butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place red potato cubes into a large saucepan, cover with water, and bring to a boil. cook potatoes over medium-low heat until tender, about 15 minutes; drain well.
• place chopped cabbage into a saucepan and cover with water; bring to a boil. reduce heat to medium-low and simmer the cabbage until tender and softened, about 15 minutes; drain well.
• preheat the oven to 375 degrees f (190 degrees c).
• spray a 9x13-inch baking dish with cooking spray.
• lightly toss potatoes, cabbage, corned beef, and swiss cheese in a large bowl until well combined.
• stir together mustard, , garlic powder, and black pepper in a bowl until smooth; mix into corned beef mixture.
• spread the mixture into the prepared baking dish.
• lay a phyllo sheet a work surface and spray with cooking spray. place the phyllo sheet the casserole, folding the overhang back over the dish; spray the dry side of the overhang with more cooking spray.
• repeat three more times, spraying, folding, and respraying the phyllo sheet each time.
• brush the top of last sheet with melted butter.
• bake in the preheated oven until phyllo sheets are crisp and browned and the casserole is hot, 45 to 55 minutes.

Pastelon De Platano Maduro (dominican-style Yellow Plantain Pie)

Ingredients

• Servings: 6
• cooking spray
• 10 plantains, peeled and broken into chunks
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup butter
• filling:
• 1 tablespoon canola oil
• 1 pound ground beef
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1/2 cup tomato sauce
• 1 teaspoon crushed garlic
• 1/2 cube chicken bouillon
• 1/2 pound shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c). spray a baking dish with cooking spray.
• place plantains and salt into a large pot and cover with water; bring to a boil. reduce heat to medium-low and simmer until plantains turn a darker yellow; add 1 cup water to the pot, bring to a boil, and cook until tender, about 15 minutes. drain.
• mash plantains, milk, and butter together in the pot until smooth.
• heat oil in a large skillet over medium heat. cook and stir ground beef, onion, bell pepper, tomato sauce, garlic, and chicken bouillon, adding water if mixture gets too dry, in hot oil until beef is browned and cooked through, 10 to 12 minutes.
• spread 1/2 of the mashed plantains into the bottom of the prepared baking dish. pour meat mixture over the plantains and top with cheddar cheese. spread remaining mashed plantains over the cheese.
• bake in the preheated oven until plantains are golden and filling is bubbling, about 10 minutes.

spinach stuffed chicken breasts

Ingredients

• Servings: 4
• 1/2 cup mayonnaise
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, chopped
• 4 skinless, boneless chicken breasts
• 4 slices bacon

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. set aside.
• carefully butterfly chicken breasts, making sure not to cut all the way through. spoon spinach mixture into chicken breasts. wrap each with a piece of bacon, and secure with a toothpick. place in shallow baking dish. cover.
• bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

cissy's shrimp penne

Ingredients

• Servings: 8
• 1 (16 ounce) package dried penne pasta
• 1 tablespoon extra virgin olive oil
• 1 shallot, chopped
• 3 cloves garlic, chopped
• 2 cups fish stock
• 2 cups dry
• 1/4 cup dry
• 2 pounds large uncooked shrimp, peeled
• 1/2 cup unsalted butter
• 1 cup chopped italian flat leaf parsley
• 1 cup grated parmesan cheese
• freshly ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. stir in penne pasta, cook for 8 to 10 minutes, until al dente, and drain.
• heat the olive oil in a large skillet over medium heat, and cook the shallot and garlic until tender. pour in the fish stock, , and , and simmer 15 minutes, or until reduced to a thick golden glaze.
• place the shrimp and butter into the skillet. cover, and cook 5 minutes over low heat, until shrimp are opaque.
• mix the cooked penne pasta into the skillet, and gently toss with the shrimp and glaze. top with parsley, parmesan cheese, and pepper to serve.

Chocolate Peanut Butter Milkshake

Ingredients

• Servings: 4
• 1 cup creamy peanut butter
• 1/4 cup chocolate syrup
• 1/4 cup milk
• 12 cubes ice

Recipe

Preparation Time: 1 min Cook Time: 2 mins Ready Time: 4 mins


• in a blender, combine peanut butter, chocolate syrup, milk and ice cubes. blend until smooth. pour into glasses and serve.

shrimp in cream sauce

Ingredients

• Servings: 4
• 1 1/2 cups water
• 1/2 cup uncooked long-grain rice
• 1/4 cup chopped green onions
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 1/8 teaspoon ground cayenne pepper
• 1/2 cup milk
• 1/4 cup dry
• 1 (4.5 ounce) can mushrooms, drained
• 1 pound medium shrimp - peeled and deveined
• 1 teaspoon minced fresh parsley

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
• combine onions and butter in a 2 quart, microwave safe, casserole dish. microwave, uncovered, on high for 20 seconds or until butter melts.
• combine flour, pepper, milk and in a medium mixing bowl; add mushrooms and onion mixture, stir until smooth.
• arrange shrimp around outer edges of the casserole dish. spoon mushroom mixture into center of casserole. cover with heavy-duty plastic wrap and microwave at high 5 minutes or until mixture is thickened and shrimp are pink. stir shrimp and mushroom mixture together. spoon the mixture over rice. sprinkle with parsley.

moules en sauce

Ingredients

• Servings: 4
• 2 quarts mussels - cleaned and debearded
• 2 tablespoons butter
• 2 large onion, peeled and sliced into rings
• 3 stalks celery, cut into 1/2 inch pieces
• 1 1/2 cups dry
• 2 sprigs fresh thyme
• 2 bay leaves
• salt and pepper to taste
• 1/2 cup creme fraiche
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• in a large frying pan, melt the butter over medium heat, and cook until it is just beginning to turn brown. add the onions and celery to the pan, and cook just until the onions are clear.
• place mussels in pan, and stir. a few minutes after the mussels start releasing their juice, pour over them. add the sprigs of thyme and the bay leaves; stir, then add salt and pepper. continue to cook for about 10 more minutes, stirring frequently.
• once all of the mussels are open, stir two large spoonfuls of creme fraiche into the sauce. divide mussels and sauce between four bowls, and add a bit of parsley and another very small spoonful of creme fraiche for decoration.

onion tart

Ingredients

• Servings: 1
• 1/4 cup butter
• 1 1/2 pounds onions, sliced
• 2 eggs, beaten
• 1 (9 inch) pie crust, baked
• 4 slices bacon

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet, melt butter and saute onions until soft. remove from heat. place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• mix in eggs.
• pour into prepared shell and bake at 350 degrees f (175 degrees c) for approximately 20 minutes. top with bacon, can be served warm or cold.

French Canadian Dip

Ingredients

• Servings: 10
• 2 tablespoons butter
• 1 1/2 cups sliced onion
• 3 garlic cloves, crushed
• 8 1/2 cups beef stock
• 1 cup soy sauce
• 2 tablespoons worcestershire sauce
• 2 bay leaves
• 1 1/4 pounds montreal smoked meat (smoked brisket)
• 1/3 pound thinly sliced canadian bacon
• 10 (7 inch) baguettes, slit lengthwise but still attached

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat butter in a large pot over medium heat; cook and stir onion and garlic until onion has softened and turned translucent, about 5 minutes.
• pour beef stock, soy sauce, and worcestershire sauce into onion mixture; add bay leaves. drop in montreal smoked meat and canadian bacon one slice at a time. bring to a boil, then reduce heat and simmer for 20 minutes.
• use tongs to remove meat from the stock and distribute evenly inside sandwich baguettes. remove bay leaves; ladle stock into individual bowls for dipping. serve hot.

italian sausage, peppers, and onions

Ingredients

• Servings: 6
• 6 (4 ounce) links sweet italian sausage
• 2 tablespoons butter
• 1 yellow onion, sliced
• 1/2 red onion, sliced
• 4 cloves garlic, minced
• 1 large red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/4 cup

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• place the sausage in a large skillet over medium heat, and brown on all sides. remove from skillet, and slice.
• melt butter in the skillet. stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. mix in red bell pepper and green bell pepper. season with basil, and oregano. stir in . continue to cook and stir until peppers and onions are tender.
• return sausage slices to skillet with the vegetables. reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

mild thai beef with a tangerine sauce

Ingredients

• Servings: 4
• 1 (8 ounce) package dry chinese noodles
• 1/4 cup hoisin sauce
• 1/4 cup dry
• 1 teaspoon tangerine zest
• 1/4 teaspoon ground ginger
• 4 teaspoons vegetable oil
• 1 pound flank beef steak, cut diagonally into 2 inch strips
• 2 teaspoons vegetable oil
• 1/2 small butternut squash - peeled, seeded, and thinly sliced
• 1 cup sliced fresh mushrooms
• 1 large red onion, cut into 2 inch strips
• 3 cups cabbage, thinly sliced
• 1 tangerine, sectioned and seeded

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the noodles, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain, rinse, and set aside.
• whisk together the hoisin sauce, , tangerine zest, and ground ginger in a small bowl.
• heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. add one half of the beef slices to the pan; cook, stirring constantly, until the meat is nicely browned, 2 to 3 minutes. remove meat to a platter with a slotted spoon. repeat with the remaining beef.
• heat the remaining 2 teaspoons of oil in the pan. stir in the butternut squash, mushrooms, and onion. cook, stirring constantly, until vegetables are crisp-tender and slightly brown on the edges, 5 to 7 minutes. add the cabbage, and cook and stir until slightly wilted, about 2 additional minutes.
• reduce the heat to medium. stir the cooked beef, tangerine sections, and hoisin mixture into the vegetables. cook until heated through, 2 to 3 minutes. serve over chinese noodles.

mild thai beef with a tangerine sauce

Ingredients

• Servings: 4
• 1 (8 ounce) package dry chinese noodles
• 1/4 cup hoisin sauce
• 1/4 cup dry
• 1 teaspoon tangerine zest
• 1/4 teaspoon ground ginger
• 4 teaspoons vegetable oil
• 1 pound flank beef steak, cut diagonally into 2 inch strips
• 2 teaspoons vegetable oil
• 1/2 small butternut squash - peeled, seeded, and thinly sliced
• 1 cup sliced fresh mushrooms
• 1 large red onion, cut into 2 inch strips
• 3 cups cabbage, thinly sliced
• 1 tangerine, sectioned and seeded

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the noodles, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. drain, rinse, and set aside.
• whisk together the hoisin sauce, , tangerine zest, and ground ginger in a small bowl.
• heat 2 teaspoons vegetable oil in a large wok or skillet over high heat. add one half of the beef slices to the pan; cook, stirring constantly, until the meat is nicely browned, 2 to 3 minutes. remove meat to a platter with a slotted spoon. repeat with the remaining beef.
• heat the remaining 2 teaspoons of oil in the pan. stir in the butternut squash, mushrooms, and onion. cook, stirring constantly, until vegetables are crisp-tender and slightly brown on the edges, 5 to 7 minutes. add the cabbage, and cook and stir until slightly wilted, about 2 additional minutes.
• reduce the heat to medium. stir the cooked beef, tangerine sections, and hoisin mixture into the vegetables. cook until heated through, 2 to 3 minutes. serve over chinese noodles.

Blueberry, Banana, And Peanut Butter Smoothie

Ingredients

• Servings: 2
• 1 tablespoon flax seed meal or wheat germ
• 1 banana
• 1/2 cup frozen blueberries
• 1 tablespoon peanut butter
• 1 teaspoon honey
• 1/2 cup plain yogurt
• 1 cup milk

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• put ground flax seed meal or wheat germ into blender to grind and further breakdown. this will also eliminate any bitterness from the flax seed.
• place the banana, blueberries, peanut butter, honey, yogurt, and milk into the blender. cover, and puree until smooth. pour into glasses to serve.

Green Monster Smoothie

Ingredients

• Servings: 1
• 1 cup fat-free milk
• 1/2 cup fat-free plain yogurt
• 1 banana, frozen and chunked
• 1 tablespoon natural peanut butter
• 2 cups fresh spinach
• 1 cup ice cubes (optional)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend milk, yogurt, banana, peanut butter, spinach, and ice cubes until smooth.

chicken makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat 1 tablespoon oil in a large saucepan over medium high heat. saute shallot and onion until soft and translucent. stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. cook, stirring, for 1 minute. add tomato sauce, and cook for 2 minutes, stirring frequently. stir in half-and-half and yogurt. reduce heat to low, and simmer for 10 minutes, stirring frequently. season with salt pepper. remove from heat and set aside.
• heat 1 tablespoon oil in a large heavy skillet over medium heat. cook chicken until lightly browned, about 10 minutes. reduce heat, and season with 1 teaspoon garam masala and cayenne. stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. stir cooked chicken into sauce.
• mix together cornstarch and water, then stir into the sauce. cook for 5 to 10 minutes, or until thickened.

Mouthwatering Crabmeat Pan Seared Filets

Ingredients

• Servings: 2
• 1 pound fresh lump crabmeat
• 3 tablespoons butter, melted and cooled
• 2 tablespoons olive oil
• 2 (8 ounce) filet mignon steaks
• coarse sea salt and coarsely ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat an oven to 425 degrees f (220 degrees c). toss the crabmeat in the melted and cooled butter. set aside until ready to serve.
• pat filets mignons dry and season with salt and pepper. heat olive oil in large heavy skillet over medium-high heat until hot, but not smoking. brown filets on both sides, about 3 minutes per side. transfer filets to an oiled baking pan and roast in the middle of the preheated oven until they start to firm, and are reddish-pink and juicy in the center, about 10 minutes. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). top each filet with the crabmeat and butter mixture.

Mouthwatering Crabmeat Pan Seared Filets

Ingredients

• Servings: 2
• 1 pound fresh lump crabmeat
• 3 tablespoons butter, melted and cooled
• 2 tablespoons olive oil
• 2 (8 ounce) filet mignon steaks
• coarse sea salt and coarsely ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat an oven to 425 degrees f (220 degrees c). toss the crabmeat in the melted and cooled butter. set aside until ready to serve.
• pat filets mignons dry and season with salt and pepper. heat olive oil in large heavy skillet over medium-high heat until hot, but not smoking. brown filets on both sides, about 3 minutes per side. transfer filets to an oiled baking pan and roast in the middle of the preheated oven until they start to firm, and are reddish-pink and juicy in the center, about 10 minutes. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). top each filet with the crabmeat and butter mixture.

Green Monster Smoothie

Ingredients

• Servings: 1
• 1 cup fat-free milk
• 1/2 cup fat-free plain yogurt
• 1 banana, frozen and chunked
• 1 tablespoon natural peanut butter
• 2 cups fresh spinach
• 1 cup ice cubes (optional)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend milk, yogurt, banana, peanut butter, spinach, and ice cubes until smooth.

Slow Cooker Osso Buco

Ingredients

• Servings: 6
• 2 tablespoons all-purpose flour
• salt and pepper to taste
• 6 (1 inch) thick slices veal shank, sliced for osso buco
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 onions, roughly chopped
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, thinly sliced
• 1 1/4 cups chicken stock
• 1 (14 ounce) can diced tomatoes
• 2 teaspoons chopped fresh oregano
• 1 bay leaf

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs 30 mins

Ready Time: 8 hrs 50 mins


• season the flour with salt and pepper to taste. toss the veal shank slices with the flour until evenly coated. melt the butter and olive oil in a large skillet over medium heat. cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.
• combine the onions, carrots, celery, and garlic in a large slow cooker. set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. season with oregano and the bay leaf.
• cook on low for 8 hours until the meat is falling off of the bone. season to taste with salt and pepper before serving.

prawn and pine nut risotto

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cups arborio rice
• 1/2 cup
• 1 quart reduced-sodium chicken broth, warmed
• 1/4 cup chile-garlic flavored butter
• 12 ounces medium shrimp, peeled and deveined, tails left on
• 1 carrot, cut into thin strips
• 1/3 cup pine nuts
• 1/4 cup sliced black olives
• 1 large red chile pepper, minced
• ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• heat olive oil in a large saucepan over medium heat. stir in the onion and cook until softened and translucent, about 3 minutes. stir in arborio rice until well coated in oil; continue cooking until both the onion and rice begin to turn golden-brown, about 8 minutes.
• pour in the and stir until evaporated. pour in 1/3 of the hot chicken broth; stir constantly as the risotto simmers and slowly absorbs the broth, about 8 minutes. add half of the remaining broth, and continue stirring until absorbed, about another 8 minutes.
• stir in chile-garlic butter, shrimp, carrot, pine nuts, black olives, and red chile pepper until the butter has melted. stir in the remaining chicken broth, and again stir constantly until absorbed, about 8 minutes. season to taste with black pepper.
• at this point, taste the rice; it should be slightly firm and totally delicious. if it is still a little crunchy, stir in some hot water and continue cooking until it reaches the desired tenderness.

chicken scampi ii

Ingredients

• Servings: 4
• 1/2 cup butter
• 1/4 cup olive oil
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 3 cloves garlic, minced
• 3/4 teaspoon salt
• 1 tablespoon lemon juice
• 4 boneless chicken breast halves, sliced lengthwise into thirds

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• in a skillet heat the butter or margarine and oil over medium high until the butter/margarine melts. add the parsley, basil, oregano and garlic and salt and mix together in the skillet. stir in lemon juice.
• then add the chicken and saute for about 3 minutes or until . lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. more butter/margarine can be added if needed.

spinach, ricotta and pumpkin lasagna

Ingredients

• Servings: 1
• 1 pound peeled and seeded pumpkin, cut into pieces
• 1 tablespoon butter, softened
• 1 teaspoon ground cinnamon
• sea salt and ground black pepper to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 2 bay leaves
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 1 fennel bulb, thinly sliced
• 4 cloves garlic, minced
• 1 (10 ounce) bag baby spinach
• 1 (16 ounce) container low-fat ricotta cheese
• 1 1/2 teaspoons ground nutmeg
• 1 tablespoon olive oil
• 1/2 pound lean ground beef
• 2 tablespoons tomato paste
• 1 (14.25 ounce) can tomato puree
• 12 dry lasagna noodles
• 1/3 cup freshly grated parmesan

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• fill a saucepan with 1/2 inch of water, then add pumpkin pieces. bring to a boil over high heat, then reduce heat to medium-low, cover, and steam until the pumpkin is very tender, 10 to 15 minutes. drain pumpkin, then mash with 1 tablespoon butter, cinnamon; salt and pepper to taste, then set aside.
• melt 2 tablespoons butter in a saucepan over medium heat. whisk in flour and cook, stirring constantly, until the paste just begins to turn golden, about 2 minutes. whisk in milk gradually so that no lumps form. bring to a gentle boil. add the bay leaves, and reduce heat to low or warm. allow to gently cook for 10 to 15 minutes, stirring frequently, then remove from heat.
• heat 1 tablespoon olive oil in a large skillet over medium heat. stir in onion, fennel, and garlic; cook until the onion has softened and turned translucent, about 5 minutes. add spinach and cook until wilted. scrape mixture into a large bowl, and mix well with ricotta cheese and nutmeg.
• using the same skillet, heat another 1 tablespoon olive oil over high heat. brown ground beef in oil, mixing thoroughly to break into small pieces. once browned, reduce heat to medium-low and pour off excess grease. stir in tomato paste and tomato puree. gently simmer until thickened, about 10 minutes.
• preheat oven to 400 degrees f (200 degrees c). grease a 9x13 inch lasagna dish.
• line the bottom of the lasagna dish with 4 noodles, do not overlap. spread the ricotta mixture evenly over noodles, then sprinkle with 1/3 of the parmesan cheese. place another 4 noodles on top of the ricotta, then spread with evenly with the mashed pumpkin. place the remaining 4 noodles on top of the pumpkin and top with the tomato sauce; sprinkle with another 1/3 of the parmesan cheese. stir the sauce until smooth, then discard the bay leaves; pour the sauce over top of the lasagna. sprinkle with remaining parmesan cheese.
• place lasagna dish a foil-lined baking sheet (to catch any spills). bake in preheated oven until the noodles have softened, and the sauce has turned bubbly and golden brown, about 30 minutes.

game hen stuffed with wild rice and mushrooms

Ingredients

• Servings: 2
• 1/2 cup uncooked wild rice
• 1 1/2 cups water
• 1 pinch salt
• 10 fresh mushrooms, sliced
• 2 tablespoons butter
• 1 cornish game hen, thawed
• 1 tablespoon poultry seasoning, or to taste
• 1/2 teaspoon dried crushed rosemary
• salt and pepper to taste
• 2 tablespoons butter

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs


• bring the rice, a pinch of salt, and water to a boil in a saucepan with a lid. reduce the heat, cover with a lid, and simmer the wild rice until the kernels burst open, 45 to 50 minutes. replenish the water if necessary. fluff the rice with a fork, and let stand for 5 to 10 minutes to absorb water.
• preheat oven to 425 degrees f (220 degrees c). grease a baking dish large enough to hold the game hen.
• heat 2 tablespoons of butter in a skillet, and cook and stir the mushrooms over medium heat until they are partially cooked and starting to give their juice, 5 to 8 minutes. stir the mushrooms and butter into the cooked rice.
• sprinkle the game hen, inside and out, with poultry seasoning, rosemary, and salt and pepper. lightly stuff the cornish hen with the wild rice mixture, and tie the legs together with cooking twine to hold in the stuffing. slice 2 tablespoons of butter into small pats, and dot them around the bird.
• bake the bird in the preheated oven until no longer pink at the bone and the juices run clear, 40 to 50 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c). remove the game hen from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Phil And Tony's Killer Caraway Beef Tenderloin

Ingredients

• Servings: 1
• 1 (6 ounce) fillet beef tenderloin filet
• garlic powder to taste
• onion powder to taste
• coarsely ground black pepper to taste
• 2 teaspoons caraway seed
• kosher salt to taste

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat an outdoor grill for high heat and lightly oil grate.
• place tenderloin filet on a flat dish and sprinkle both sides with garlic powder, onion powder and black pepper to taste. sprinkle on the caraway seeds on both sides as well. next, sprinkle on the kosher salt. press all of the seasonings into the meat, so that it all sticks well. rub the filet all over the plate to pick up any loose seasoning.
• grill the filet on both sides, about 2 minutes each side, to sear in the flavors and bring out the nutty flavor of the caraway seeds. after searing, lower the temperature of your grill to medium heat and cook for about 6 minutes each side, depending on the thickness of your filet.
• as your filet is cooking at the lower temperature, sprinkle on more kosher salt and caraway seed to taste. cook to desired doneness.

Spiced Up Hot Cereal

Ingredients

• Servings: 6
• 4 cups water
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter
• 1 cup cream of wheat
• 1/4 cup sugar, or to taste

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• place water, milk, vanilla extract, cinnamon, salt, nutmeg, and butter into a large saucepan and place over medium-high heat. once the butter has melted and the water is steaming but not boiling, whisk in the cream of wheat cereal. stir constantly until thickened, then reduce heat to low, and cook for 5 minutes, stirring occasionally. stir in sugar to taste before serving.

Coconut Curry Chicken And Peanuts

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 2 sweet onions, thinly sliced
• 2 tablespoons curry powder, or to taste, divided
• 4 skinless, boneless chicken breast halves, cut into cubes
• 1/4 cup coconut milk, or more if desired
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• heat the butter and oil in a large skillet over medium heat until the butter is melted. cook and stir the onions and 1 tablespoon of curry powder for about 5 minutes, to release the juice from the onions. remove the onions with a slotted spoon and set aside, leaving the juice in the skillet.
• place the chicken breast cubes into the skillet with the remaining 1 tablespoon of curry powder, and cook and stir about 15 minutes, until the chicken is browned and no longer pink inside. return the onions to the skillet, and pour in the coconut milk. simmer for about 15 minutes, until the sauce is thickened. sprinkle with chopped peanuts.

Holiday Turkey With Honey Orange Glaze

Ingredients

• Servings: 20
• 2 teaspoons rubbed sage
• 2 teaspoons salt
• 1 pinch dried thyme
• 1 (16 pound) whole turkey, neck and giblets removed
• 1/4 cup butter
• 1/3 cup orange juice
• 1/3 cup orange marmalade
• 1 1/2 teaspoons honey
• 1 orange, peeled, sectioned, and cut into bite-size pieces

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 15 mins

Ready Time: 6 hrs 45 mins


• preheat an oven to 325 degrees f (165 degrees c).
• combine sage, salt, and thyme in a small bowl. rub half of the sage mixture all over the turkey, then place the turkey in a large roasting pan. set remaining sage mixture aside. bring butter, orange juice, orange marmalade, honey, and orange sections to a boil in a saucepan over medium-high heat. reduce heat and simmer uncovered until thickened, stirring occasionally, 15 to 20 minutes. stir in the remaining sage mixture. brush the turkey with the glaze.
• bake the turkey in the preheated oven for 5 hours and 30 minutes, basting every 30 minutes. cover turkey lightly with foil and continue baking until no longer pink at the bone and the juices run clear, 30 minutes to 1 hour, occasionally brushing with the glaze. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c). remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Crabby Potatoes

Ingredients

• Servings: 10
• 1 1/2 cups butter, melted and divided
• 1 (16 ounce) package frozen hash brown potatoes
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (16 ounce) container sour cream
• 1 pound crabmeat
• 1 (16 ounce) package cheddar cheese, shredded

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• pour 1 cup melted butter in a 9x13 inch casserole dish. spread frozen hash browns in the bottom of the dish.
• in a small bowl combine chicken soup and sour cream; spread over hash browns. sprinkle crab meat evenly over potatoes and top with cheese. pour remaining 1/2 cup melted butter over cheese.
• bake in preheated oven for 25 minutes.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

Slow Cooker Osso Buco

Ingredients

• Servings: 6
• 2 tablespoons all-purpose flour
• salt and pepper to taste
• 6 (1 inch) thick slices veal shank, sliced for osso buco
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 onions, roughly chopped
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, thinly sliced
• 1 1/4 cups chicken stock
• 1 (14 ounce) can diced tomatoes
• 2 teaspoons chopped fresh oregano
• 1 bay leaf

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs 30 mins

Ready Time: 8 hrs 50 mins


• season the flour with salt and pepper to taste. toss the veal shank slices with the flour until evenly coated. melt the butter and olive oil in a large skillet over medium heat. cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.
• combine the onions, carrots, celery, and garlic in a large slow cooker. set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. season with oregano and the bay leaf.
• cook on low for 8 hours until the meat is falling off of the bone. season to taste with salt and pepper before serving.

Coconut Curry Chicken And Peanuts

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 2 sweet onions, thinly sliced
• 2 tablespoons curry powder, or to taste, divided
• 4 skinless, boneless chicken breast halves, cut into cubes
• 1/4 cup coconut milk, or more if desired
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• heat the butter and oil in a large skillet over medium heat until the butter is melted. cook and stir the onions and 1 tablespoon of curry powder for about 5 minutes, to release the juice from the onions. remove the onions with a slotted spoon and set aside, leaving the juice in the skillet.
• place the chicken breast cubes into the skillet with the remaining 1 tablespoon of curry powder, and cook and stir about 15 minutes, until the chicken is browned and no longer pink inside. return the onions to the skillet, and pour in the coconut milk. simmer for about 15 minutes, until the sauce is thickened. sprinkle with chopped peanuts.

Spiced Up Hot Cereal

Ingredients

• Servings: 6
• 4 cups water
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter
• 1 cup cream of wheat
• 1/4 cup sugar, or to taste

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• place water, milk, vanilla extract, cinnamon, salt, nutmeg, and butter into a large saucepan and place over medium-high heat. once the butter has melted and the water is steaming but not boiling, whisk in the cream of wheat cereal. stir constantly until thickened, then reduce heat to low, and cook for 5 minutes, stirring occasionally. stir in sugar to taste before serving.

Holiday Turkey With Honey Orange Glaze

Ingredients

• Servings: 20
• 2 teaspoons rubbed sage
• 2 teaspoons salt
• 1 pinch dried thyme
• 1 (16 pound) whole turkey, neck and giblets removed
• 1/4 cup butter
• 1/3 cup orange juice
• 1/3 cup orange marmalade
• 1 1/2 teaspoons honey
• 1 orange, peeled, sectioned, and cut into bite-size pieces

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 15 mins

Ready Time: 6 hrs 45 mins


• preheat an oven to 325 degrees f (165 degrees c).
• combine sage, salt, and thyme in a small bowl. rub half of the sage mixture all over the turkey, then place the turkey in a large roasting pan. set remaining sage mixture aside. bring butter, orange juice, orange marmalade, honey, and orange sections to a boil in a saucepan over medium-high heat. reduce heat and simmer uncovered until thickened, stirring occasionally, 15 to 20 minutes. stir in the remaining sage mixture. brush the turkey with the glaze.
• bake the turkey in the preheated oven for 5 hours and 30 minutes, basting every 30 minutes. cover turkey lightly with foil and continue baking until no longer pink at the bone and the juices run clear, 30 minutes to 1 hour, occasionally brushing with the glaze. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c). remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Wild Rice And Oyster Casserole

Ingredients

• Servings: 10
• 2 1/2 cups wild rice
• 2 (10.75 ounce) cans beef consomme
• 2 cups water
• 1/2 cup butter, softened
• 2 quarts shucked oysters
• salt to taste
• ground black pepper to taste
• 4 dashes hot pepper sauce
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup half-and-half
• 1 1/2 teaspoons onion powder
• 3/4 teaspoon dried thyme
• 1 1/2 tablespoons curry powder
• 1/2 cup chopped fresh parsley

Recipe

• in a large saucepan place the rice, consomme and water. bring to a boil and boil for 5 minutes. cover, reduce heat to low and simmer until rice is tender, about 20 minutes. stir in butter.
• preheat oven to 325 degrees f (165 degrees c).
• place half of rice in large baking dish. cover with oysters seasoned with salt, pepper, and hot sauce to taste. top with remaining rice.
• heat mushroom soup, half and half, onion powder, thyme, and curry powder. pour over rice and oyster mixture.
• bake in the preheated oven for 45 minutes. garnish with parsley.

kheema pulao

Ingredients

• Servings: 6
• 3 cups basmati rice
• 1/4 cup cooking oil
• 2 large onions, minced
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 2 tomatoes, chopped
• 1 pound ground beef
• salt to taste
• 1/2 cup frozen green peas (optional)
• 4 green chile peppers, halved lengthwise
• 1 tablespoon ghee (clarified butter)
• 1 cinnamon stick
• 1 black cardamom pod
• 2 bay leaves
• 4 whole cloves
• 5 cups water
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. drain.
• heat the oil in a large pan with a heavy bottom; fry the onion, garlic paste and, ginger paste in the hot oil until the onions are caramelized and golden brown, about 10 minutes. stir the turmeric, garam masala, and cumin into the mixture; allow to cook together for 30 seconds. add the tomatoes and cook until the oil separates, about 10 minutes. crumble the ground beef into the tomato mixture; season with salt and cook until the beef is no longer pink, about 15 minutes. mix the frozen peas and the green chile peppers into the beef.
• heat the ghee in a large skillet over medium heat. cook the cinnamon stick, cardamom pod, bay leaves, and cloves in the ghee until fragrant, about 1 minute. add the rice to the spice mixture; cook until the rice smells nutty, 1 to 2 minutes more. spread the rice with the spices over the beef mixture, but do not stir. gently pour the water over the rice and season with salt; bring the mixture to a boil for 2 minutes. cover, reduce heat to low, and continue cooking until the rice is tender, 12 to 15 minutes. remove from heat completely and allow to sit covered another 20 minutes. garnish with cilantro to serve.

Cowgirl Beef Stroganoff

Ingredients

• Servings: 6
• 1 (10.75 ounce) can golden mushroom soup (such as campbell's®)
• 1 (10.75 ounce) can water
• 1/2 cup chopped onion
• 2 tablespoons worcestershire sauce
• 1 (1 ounce) package dry onion soup mix
• 2 pounds cubed beef stew meat, trimmed
• 1 (4 ounce) package cream cheese
• 1/2 cup sour cream
• 1 tablespoon butter
• 1 (4 ounce) package sliced fresh mushrooms
• 1 (12 ounce) package egg noodles

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 20 mins


• stir golden mushroom soup, water, onion, worcestershire sauce, and onion soup mix together in a slow cooker; add beef and stir to coat.
• cook on low for 6 hours.
• stir cream cheese and sour cream into the beef mixture.
• melt butter in a skillet over medium heat. cook and stir mushrooms in melted butter until tender, 3 to 5 minutes; add to beef mixture.
• bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain. ladle beef mixture over noodles to serve.

Coconut Curry Chicken And Peanuts

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 2 sweet onions, thinly sliced
• 2 tablespoons curry powder, or to taste, divided
• 4 skinless, boneless chicken breast halves, cut into cubes
• 1/4 cup coconut milk, or more if desired
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• heat the butter and oil in a large skillet over medium heat until the butter is melted. cook and stir the onions and 1 tablespoon of curry powder for about 5 minutes, to release the juice from the onions. remove the onions with a slotted spoon and set aside, leaving the juice in the skillet.
• place the chicken breast cubes into the skillet with the remaining 1 tablespoon of curry powder, and cook and stir about 15 minutes, until the chicken is browned and no longer pink inside. return the onions to the skillet, and pour in the coconut milk. simmer for about 15 minutes, until the sauce is thickened. sprinkle with chopped peanuts.

Spiced Up Hot Cereal

Ingredients

• Servings: 6
• 4 cups water
• 1 (12 fluid ounce) can evaporated milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 2 tablespoons butter
• 1 cup cream of wheat
• 1/4 cup sugar, or to taste

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• place water, milk, vanilla extract, cinnamon, salt, nutmeg, and butter into a large saucepan and place over medium-high heat. once the butter has melted and the water is steaming but not boiling, whisk in the cream of wheat cereal. stir constantly until thickened, then reduce heat to low, and cook for 5 minutes, stirring occasionally. stir in sugar to taste before serving.

Slow Cooker Osso Buco

Ingredients

• Servings: 6
• 2 tablespoons all-purpose flour
• salt and pepper to taste
• 6 (1 inch) thick slices veal shank, sliced for osso buco
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 onions, roughly chopped
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, thinly sliced
• 1 1/4 cups chicken stock
• 1 (14 ounce) can diced tomatoes
• 2 teaspoons chopped fresh oregano
• 1 bay leaf

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs 30 mins

Ready Time: 8 hrs 50 mins


• season the flour with salt and pepper to taste. toss the veal shank slices with the flour until evenly coated. melt the butter and olive oil in a large skillet over medium heat. cook the shank slices in the hot butter until golden brown on all sides, about 10 minutes per side.
• combine the onions, carrots, celery, and garlic in a large slow cooker. set the meat slices atop the vegetables, then pour in the chicken stock and diced tomatoes. season with oregano and the bay leaf.
• cook on low for 8 hours until the meat is falling off of the bone. season to taste with salt and pepper before serving.

Holiday Turkey With Honey Orange Glaze

Ingredients

• Servings: 20
• 2 teaspoons rubbed sage
• 2 teaspoons salt
• 1 pinch dried thyme
• 1 (16 pound) whole turkey, neck and giblets removed
• 1/4 cup butter
• 1/3 cup orange juice
• 1/3 cup orange marmalade
• 1 1/2 teaspoons honey
• 1 orange, peeled, sectioned, and cut into bite-size pieces

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 15 mins

Ready Time: 6 hrs 45 mins


• preheat an oven to 325 degrees f (165 degrees c).
• combine sage, salt, and thyme in a small bowl. rub half of the sage mixture all over the turkey, then place the turkey in a large roasting pan. set remaining sage mixture aside. bring butter, orange juice, orange marmalade, honey, and orange sections to a boil in a saucepan over medium-high heat. reduce heat and simmer uncovered until thickened, stirring occasionally, 15 to 20 minutes. stir in the remaining sage mixture. brush the turkey with the glaze.
• bake the turkey in the preheated oven for 5 hours and 30 minutes, basting every 30 minutes. cover turkey lightly with foil and continue baking until no longer pink at the bone and the juices run clear, 30 minutes to 1 hour, occasionally brushing with the glaze. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c). remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

kheema pulao

Ingredients

• Servings: 6
• 3 cups basmati rice
• 1/4 cup cooking oil
• 2 large onions, minced
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 2 tomatoes, chopped
• 1 pound ground beef
• salt to taste
• 1/2 cup frozen green peas (optional)
• 4 green chile peppers, halved lengthwise
• 1 tablespoon ghee (clarified butter)
• 1 cinnamon stick
• 1 black cardamom pod
• 2 bay leaves
• 4 whole cloves
• 5 cups water
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• place the basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. drain.
• heat the oil in a large pan with a heavy bottom; fry the onion, garlic paste and, ginger paste in the hot oil until the onions are caramelized and golden brown, about 10 minutes. stir the turmeric, garam masala, and cumin into the mixture; allow to cook together for 30 seconds. add the tomatoes and cook until the oil separates, about 10 minutes. crumble the ground beef into the tomato mixture; season with salt and cook until the beef is no longer pink, about 15 minutes. mix the frozen peas and the green chile peppers into the beef.
• heat the ghee in a large skillet over medium heat. cook the cinnamon stick, cardamom pod, bay leaves, and cloves in the ghee until fragrant, about 1 minute. add the rice to the spice mixture; cook until the rice smells nutty, 1 to 2 minutes more. spread the rice with the spices over the beef mixture, but do not stir. gently pour the water over the rice and season with salt; bring the mixture to a boil for 2 minutes. cover, reduce heat to low, and continue cooking until the rice is tender, 12 to 15 minutes. remove from heat completely and allow to sit covered another 20 minutes. garnish with cilantro to serve.

Cowgirl Beef Stroganoff

Ingredients

• Servings: 6
• 1 (10.75 ounce) can golden mushroom soup (such as campbell's®)
• 1 (10.75 ounce) can water
• 1/2 cup chopped onion
• 2 tablespoons worcestershire sauce
• 1 (1 ounce) package dry onion soup mix
• 2 pounds cubed beef stew meat, trimmed
• 1 (4 ounce) package cream cheese
• 1/2 cup sour cream
• 1 tablespoon butter
• 1 (4 ounce) package sliced fresh mushrooms
• 1 (12 ounce) package egg noodles

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 20 mins


• stir golden mushroom soup, water, onion, worcestershire sauce, and onion soup mix together in a slow cooker; add beef and stir to coat.
• cook on low for 6 hours.
• stir cream cheese and sour cream into the beef mixture.
• melt butter in a skillet over medium heat. cook and stir mushrooms in melted butter until tender, 3 to 5 minutes; add to beef mixture.
• bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain. ladle beef mixture over noodles to serve.

Wild Rice And Oyster Casserole

Ingredients

• Servings: 10
• 2 1/2 cups wild rice
• 2 (10.75 ounce) cans beef consomme
• 2 cups water
• 1/2 cup butter, softened
• 2 quarts shucked oysters
• salt to taste
• ground black pepper to taste
• 4 dashes hot pepper sauce
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup half-and-half
• 1 1/2 teaspoons onion powder
• 3/4 teaspoon dried thyme
• 1 1/2 tablespoons curry powder
• 1/2 cup chopped fresh parsley

Recipe

• in a large saucepan place the rice, consomme and water. bring to a boil and boil for 5 minutes. cover, reduce heat to low and simmer until rice is tender, about 20 minutes. stir in butter.
• preheat oven to 325 degrees f (165 degrees c).
• place half of rice in large baking dish. cover with oysters seasoned with salt, pepper, and hot sauce to taste. top with remaining rice.
• heat mushroom soup, half and half, onion powder, thyme, and curry powder. pour over rice and oyster mixture.
• bake in the preheated oven for 45 minutes. garnish with parsley.

Pate Recipe

Ingredients

• Servings: 1
• 1 pound bacon strips, diced
• 3 medium onions, chopped
• 3 cloves garlic
• 1 pound chicken livers, trimmed and chopped
• 1 pound veal, trimmed and cubed
• 1 cup heavy cream
• 1/2 cup milk
• 3/4 cup butter
• 1 pinch salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 4 hrs 40 mins


• place bacon in a large skillet over medium-high heat. cook until wilted, then add the onion and whole garlic cloves. cook, stirring constantly until the onion is soft. add the chicken livers and veal cubes to the skillet, and cook until no longer pink. set aside to cool.
• line a 9x5 inch loaf pan or mold with waxed paper, or spray with cooking spray, and set aside. spoon the meat mixture into the container of a food processor, and pulse until finely chopped. do not puree. melt the butter in a large skillet over medium heat. add the meat mixture, and stir in heavy cream and milk. cook until heated through. season with salt and pepper to taste, then pour into the loaf pan or mold. chill for at least 4 hours before serving.

Summer Chicken Bake

Ingredients

• Servings: 4
• 2 potatoes, sliced
• 1 large yellow onion, sliced
• 1 pound skinless, boneless chicken breast halves
• 1 pound yellow squash, sliced
• salt and pepper to taste
• 3 tablespoons chilled butter, diced

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 2-quart baking dish.
• place a layer of potatoes in the bottom of the prepared baking dish, followed by a layer of onion, a chicken breast, and a layer of squash. repeat layers, season with salt and pepper, and dot the casserole with the butter pieces.
• cover the dish with foil or a lid, and bake in the preheated oven for 45 to 50 minutes, until the casserole is bubbling, the vegetables are tender, and the chicken is no longer pink inside. uncover the dish and bake for another 10 to 15 minutes, until the vegetables are starting to brown. let cool 5 minutes before serving.

Liver Tarragon

Ingredients

• Servings: 4
• 1 pound beef liver, cut into 1/4 inch slices
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1/4 cup tarragon vinegar
• 1 lemon, cut into thin slices
• 2 tablespoons chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• dredge liver slices in flour, shaking off excess, and season with salt and pepper.
• melt butter in a large skillet over medium high heat. cook liver for 5 minutes per side, reducing heat if necessary. transfer to a heated serving dish, and keep warm.
• in the same skillet, increase heat to medium high and add tarragon vinegar, scraping the bottom of the skillet with a wooden spoon. if necessary, add a small amount of water to increase sauce. lay lemon slices over liver, and pour sauce over the top. sprinkle with freshly chopped parsley. serve immediately.

best barbecued beef

Ingredients

• Servings: 8
• 4 pounds top round roast
• 1/4 cup lard
• 1/2 teaspoon crushed red pepper flakes
• 8 tablespoons unsalted butter
• 1/2 cup vinegar
• 1 tablespoon fresh chopped tarragon
• 1 1/2 cups red
• 1/3 cup onion, shredded
• 2 tablespoons worcestershire sauce
• 1 clove garlic, minced

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• rub the beef with half the lard and all the red chile. place meat in a large bowl.
• in a medium saucepan, bring 1/2 cup water to a boil, add the remaining lard and the butter. when melted, remove from heat. add vinegar, tarragon, , onion, worcestershire sauce, and minced garlic. pour over meat. refrigerate, uncovered, for up to 2 days; turn the meat frequently.
• preheat broiler.
• transfer meat to a broiler pan. position the meat 3 to 4 inches from the broiling unit, and broil for 15 minutes. turn the meat over. baste it with the marinade, rubbing the fat from the marinade over the surface. broil another 15 minutes. turn, baste, and broil for another 15 minutes. remove from the oven, and let the meat stand 15 minutes before serving.

steamed lemon grass crab legs

Ingredients

• Servings: 2
• 2 tablespoons vegetable oil
• 3 cloves garlic clove, pressed
• 1 (1 inch) piece fresh ginger root, crushed
• 1 stalk lemon grass, crushed
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• salt and pepper to taste
• 2 pounds frozen cooked alaskan king crab legs, thawed

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat the oil in a large pot over medium-high heat. add the crushed garlic, ginger, and lemon grass; cook and stir until brown, about 5 minutes. stir in the fish sauce, oyster sauce, salt and pepper until blended. add crab legs, cover, and cook over medium heat, tossing occasionally, until heated through, about 15 minutes.

Cheese Chicken Lasagna

Ingredients

• Servings: 12
• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated parmesan cheese for topping

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain, and rinse with cold water.
• melt the butter in a large saucepan over medium heat. cook the onion and garlic in the butter until tender, stirring frequently. stir in the flour and salt, and simmer until bubbly. mix in the broth and milk, and boil, stirring constantly, for 1 minute. stir in 2 cups mozzarella cheese and 1/4 cup parmesan cheese. season with the basil, oregano, and ground black pepper. remove from heat, and set aside.
• spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. layer with 1/3 of the noodles, the ricotta, and the chicken. arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup parmesan cheese. arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. sprinkle with parsley and 1/4 cup parmesan cheese.
• bake 35 to 40 minutes in the preheated oven.

Trishie's Cedar Plank Cod

Ingredients

• Servings: 2
• 1 12 inch untreated cedar plank
• 1 teaspoon dried rosemary
• 1/4 teaspoon dried parsley
• 1/4 teaspoon garlic salt
• 1/8 teaspoon salt
• 1 tablespoon honey
• 2 tablespoons butter, melted
• 2 (5 ounce) cod fillets
• 1 teaspoon olive oil

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 4 hrs


• soak the cedar plank in water for at least 3 hours.
• combine the rosemary, parsley, garlic salt, and salt in a small bowl. stir the honey into the melted butter. brush the cod fillets with the honey butter. sprinkle the herb mixture over the butter. refrigerate the seasoned fish for 30 minutes.
• preheat an outdoor grill for medium-low heat.
• brush one side of the cedar plank with the olive oil. center the fish on the oiled plank. place plank directly on the grate of the grill. cook over medium-low heat until fish flakes with a fork, 20 to 30 minutes.

French Stuffing

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1 pound ground lamb
• 1 onion, chopped
• 3 potatoes, peeled and diced
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 tablespoon poultry seasoning
• 1 pinch brown sugar
• 1/2 cup water
• 1 tablespoon all-purpose flour
• 1 tablespoon butter
• salt and pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• in a large skillet over medium heat, cook beef and lamb until brown. stir in onion, potatoes, cinnamon, nutmeg, poultry seasoning, brown sugar and water. cover, reduce heat to low, and simmer 20 minutes. stir in flour, butter, salt and pepper until thickened, 5 to 10 minutes.

Macaroni And Cheese With Bacon

Ingredients

• Servings: 12
• 1 (16 ounce) package rotini pasta
• 1 (1 pound) loaf processed cheese food (such as velveeta®), cubed
• 2 cups tomato juice
• 1/4 cup butter
• 1 pound bacon

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat oven to 375 degrees f (190 degrees c). grease a 9x13 inch baking dish.
• bring a large pot of water to a boil over high heat. stir in the rotini, and return to a boil. cook until the pasta is slightly under-cooked, about 8 minutes. drain well.
• combine the processed cheese, tomato juice, and butter in a large saucepan over medium-high heat. stir until melted and smooth. mix the pasta into the cheese sauce; stir well. transfer macaroni and cheese to the prepared baking dish. top with the raw bacon slices.
• bake in preheated oven until the bacon is cooked and crisped, about 30 minutes.

less-butter steak diane

Ingredients

• Servings: 4
• 1/2 cup beef broth
• 1/2 cup dry red
• 1 1/2 cups sliced mushrooms
• 1/4 cup finely chopped shallot
• 3 cloves garlic, crushed
• 3 teaspoons fresh lemon juice
• 3 teaspoons worcestershire sauce
• 1/4 teaspoon salt, or to taste
• 1 pinch ground black pepper, or to taste
• 2 teaspoons chopped fresh parsley
• 2 teaspoons all-purpose flour
• 1 tablespoon butter
• 1 pound trimmed beef tenderloin, slightly pounded

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• pour the beef broth and into a large skillet, and stir in the mushrooms, shallot, garlic, lemon juice, and worcestershire sauce. simmer over medium heat , stirring frequently, until the mushrooms reduce in size, about 20 minutes. season to taste with salt and pepper.
• skim off 2 tablespoons liquid from the mushroom mixture, and pour into a small bowl. whisk in the flour and blend to make a smooth paste. stir the flour mixture into the mushroom mixture. cook and stir as sauce thickens. repeat as desired , adding small amounts of more flour to make a thicker sauce. stir in the parsley. pour the sauce into a pan, and keep warm until needed.
• using the same skillet, melt the butter over medium heat. place the tenderloin in the skillet, and cook over medium-high heat, turning once, until desired degree of doneness. serve with mushroom sauce.

filet mignon with bell pepper haystack and fresh guacamole served with corn chips

Ingredients

• Servings: 4
• 4 small avocados, peeled and mashed
• 3 roma (plum) tomatoes, chopped
• 1 large shallot, minced
• 1 jalapeno pepper, minced
• 1/2 lemon, juiced
• 1 cup low-sodium chicken broth
• 1/4 cup corn oil
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1 (4 ounce) package button mushrooms, sliced thin
• 1 teaspoon coriander seeds, crushed
• 1 teaspoon celery seed
• 1/4 teaspoon freshly cracked black pepper
• 2 tablespoons water
• 3 tablespoons corn oil
• 3 large shallots, sliced
• 4 cloves garlic, smashed
• 3 1/2 cups water
• 2 tablespoons vinegar
• 1/4 cup cold unsalted butter, cut into 1/2-inch cubes
• 1/2 teaspoon sea salt
• 2 tablespoons olive oil
• 4 (6 ounce) beef tenderloin fillets, room temperature
• 1 (16 ounce) package corn chips

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 10 mins

Ready Time: 2 hrs 5 mins


• stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. chill in refrigerator to allow flavors to meld.
• place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup.
• heat 1/4 cup corn oil in a skillet over medium heat; cook the red bell pepper and yellow bell pepper in the hot oil until tender, 5 to 7 minutes. stir the mushrooms into the peppers; season with the coriander seeds, sea salt, and black pepper. add the reduced chicken stock and the water; cook and stir until the moisture has been absorbed, another 5 to 7 minutes. transfer the mixture to a plate lined with paper towels to allow the grease to drain.
• heat the olive oil in a saucepan over medium heat; cook and stir the sliced shallots in the hot oil until softened, about 3 minutes. stir in the crushed garlic and cook another 3 minutes. pour 3 1/2 cups water over the mixture and bring to a boil; cook at a boil until the liquid reduces to 1 cup. strain the mixture through a fine-mesh strainer and return the strained liquid to the saucepan, keeping it over medium heat. add the vinegar and return to a boil; continue cooking at a boil until the liquid reduced to about 1/4 cup. quickly whisk in the chilled butter until just melted, whisking constantly. remove from the heat and keep warm while you prepare the steaks.
• place a cast-iron skillet over medium-high heat and allow get hot. heat the oil in the skillet. cook the steaks in the hot oil until they start to firm, and are reddish-pink and juicy in the center, about 5 minutes per side. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). cover the meat with two layers of aluminum foil and allow to rest in a warm area for 10 minutes.
• place a mound of the bell pepper mixture into the center of each serving plate. slice the rested steaks in half and place atop each mound. spoon a few spoonfuls of the butter mixture the plate to surround the stack. serve with the chilled guacamole and corn chips.