2-3-pound London Broil
3-4 cups beef broth
2 pounds baby red potatoes
1½ cups baby carrots
1 onion, sliced
3 cloves garlic
salt and pepper
2 bay leaves
1 tablespoon cornstarch + 2 tablespoons cool water
In a skillet with 1 tablespoon butter brown the London broil.
Place the London broil in a 6-quart crock pot.
Layer the onions, garlic, salt, pepper, potatoes, and carrots in this order on top of the London Broil.
Add more salt and pepper on top of the vegetables.
Add 3 cups beef broth.
Cook on high 4 hours.
Add cornstarch and water.
Continue to cook on high for 15 minutes to thicken the gravy.
Carve London broil and serve immediately.
Heat a 4-qt. pot over high heat. Add mussels and 1/4 cup water; immediately cover to trap steam. Cook just until mussels open, 2 to 4 minutes. Drain, discarding any unopened ones. Let cool, then scrape mussels from shells into a bowl.
Heat oil in a medium pot over medium heat. Add garlic, shallot, paprika, and saffron. Reduce heat to medium-low and cook, stirring often, until garlic and shallot are soft but not golden.
Remove mixture from heat and stir in salt and vinegar. Pour over mussels. Set bowl in a larger bowl of ice and cold water and let mussels cool until cold.
Transfer mussels and pickling mixture to a pt.-size jar (or 2 smaller ones). Tamp mussels gently to just submerge, then chill at least 1 and up to 3 days. Bring to room temperature before eating.
6 slices bacon chopped
1 large onion chopped
3 cloves garlic minced
1 large head cabbage cored and chopped
2 tsp. seasoned salt
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. garlic powder
1.Cook the bacon in a jumbo cooker over medium-high heat until crisp.
Remove the bacon to a paper towel-lined plate. Reserve 2 tbsp. of the bacon grease and discard the rest.
2.In the same jumbo cooker, return the 2-tbsp. bacon grease. Over medium-high heat cook the onion until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook and stir for 4-5 minutes. Add the seasoned salt, pepper, onion powder and garlic powder. Mix well.
3.Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.
4.Just before serving, mix the bacon into the cooked cabbage. Serve immediately.
1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
Green onions, for garnish
1. Cut flank steak into thin strips. In a Ziploc bag add flank steak pieces and cornstarch. Shake to coat.
2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve
2 tablespoons olive oil
2 small onions chopped
¼ pound bulk Italian sausage
1-pound ground beef
1 teaspoon dried Italian herb seasoning
1 teaspoon garlic powder
½ teaspoon dried marjoram
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (14.5 ounce) can Italian-style diced tomatoes
1 (14.5 ounce) can Italian-style stewed tomatoes
¼ teaspoon dried thyme leaves
¼ teaspoon dried basil
½ teaspoon dried oregano
2 teaspoons garlic powder
1 tablespoon white sugar
Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes.
Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder.
Set the cooker on low and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar.
4 lb. boneless, skinless chicken thighs – cut in strips
2 tbsp sweet paprika
Salt & pepper to taste
1 large red pepper, julienned
1 cup green beans
1 15oz. can crushed tomatoes
3 garlic cloves, chopped
2 cups Bomba rice, or a short grain rice (you can use long grain but it is not traditional)
½ cup sweet peas
½ cup Pimentos or roasted red peepers, diced
1 lemon cut in half.
Add chicken stock to sauce pan and bring to a slow boil. Add saffron and salt to taste. Turn off the heat add leave stock to be infused with saffron.
Place paella pan on burner on medium high heat. Add olive oil till you see light smoke. Add chicken till it browns. Add paprika, salt and pepper, continue cooking for 5 minutes. Add green beans and red peppers and saute for 5 minutes. Add tomatoes and garlic, stir well. Saute for an additional 5 minutes.
Add the warmed chicken stock to paella pan. Stir all ingredients well. Bring to a boil. Add rice and mix well. Once you add the rice and have mixed well, do not stir paella again. Lower temperature to a Low Heat and SIMMER rice for 20-30 minutes depending on your heat source. The rice will absorb all the chicken stock.
Once you can not see any more liquid. Turn off heat, cover with a towel for 10 minutes. The rice will continue absorbing the stock and all its delicious flavors.
Remove the cover and garnish with peas and pimentos. Place lemon half in middle of paella and squeeze the other half of lemon on paella.
4 fish fillets (any white fish like, Tilapia, Orange Roughy)
1 cup Naranja Agria (bitter orange) or (substitute 2 parts lemon to 1 part orange juice)
1 teaspoon cumin
1 teaspoon oregano
4 cloves garlic crushed
salt & pepper to taste
1 tablespoon butter