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Gently press wonton wrappers into ungreased mini muffin tins; bake at 350 degrees for 5 minutes

  • 15 wonton wrappers, quartered
  • 16-oz. pkg. ground pork sausage, browned and drained
  • 1-1/2 c. shredded Cheddar cheese
  • 1-1/2 c. shredded Monterey Jack cheese
  • 2-1/4 oz. can sliced black olives, drained
  • 1/2 c. red pepper, chopped
  • 8-oz. bottle ranch salad dressing
4.4/5 (5 Votes)

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1. Heat cornmeal in a 10" skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted an...

  • 1/2 cup yellow cornmeal
  • 2 tbsp. canola oil
  • 6 oz. kielbasa sausage, cut diagonally into 1/4"-thick slices
  • 7 cups chicken stock
  • 4 oz. collard greens, stemmed and thinly sliced crosswise
  • 2 eggs, lightly beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 2 scallions, thinly sliced
4.3/5 (9 Votes)

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Preheat oven to 325°. Place roast with fat side up in ungreased roasting pan

  • 1 beef rump roast or bottom round roast (4-1/2 to 5 pounds)
  • 2 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lemon juice
  • 2 tablespoons Olive Oil
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/3 cup all-purpose flour
  • 2 teaspoons beef bouillon granules
  • 2-1/3 cups water, divided
  • Preheat oven to 325°. Place roast with fat side up in ungreased
  • roasting pan. Combine the next five ingredients; pour over roast.
  • Combine parsley, basil, salt, pepper, tarragon and thyme; rub over
  • roast.
  • Bake, uncovered, 1-3/4 to 2-1/4 hours or until meat reaches desired
  • doneness (for medium-rare, a meat thermometer should read 145°;
  • medium, 160°; well-done, 170°). Remove to a warm serving
  • platter. Let stand 10-15 minutes.
  • Pour drippings and loosened brown bits into a measuring cup. Skim
  • fat, reserving 2 tablespoons. In a large saucepan, combine flour,
  • bouillon and 1 cup water until smooth. Gradually stir in the
  • drippings, reserved fat and remaining water. Bring to a boil; cook
  • and stir 2 minutes or until thickened. Slice roast; serve with
  • gravy. Yield: 10-12 servings.
4.4/5 (5 Votes)

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TANGY SIRLOIN ROAST

  • 10 – 12 LB SIRLOIN ROAST
  • TNT RUB
  • 4 TBSP GROUND MUSTARD
  • 3 TBSP PAPRIKA
  • 3 TBSP CHILI POWDER
  • 3 TBSP MSG
  • 2 TBSP SALT
  • 2 TBSP GARLIC POWDER
  • 2 TBSP BLACK PEPPER
  • 2 TBSP WYLERS CHICKEN GRANULES
  • 2 TBSP CELERY SALT
  • 1 TBSP ONION POWDER
  • 1 TBSP CAYENNE POWDER
  • 1 TBSP CHIPOTLE CHILI POWDER
  • 1 TBSP GROUND OREGANO
4.4/5 (5 Votes)

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Tender and buttery steamed beets are tossed with a simple sherry vinaigrette and topped with pumpkin seeds and feta...

  • 1 1/2 lb beets
  • 1/4 tsp cumin seeds
  • 2 tbsp pumpkin seeds
  • 1 to 2 small shallots
  • 1 small fresh, red chili
  • 2 tbsp flat-leaf parsley
  • 1 garlic clove
  • 4 oz feta (or goat) cheese
  • 1 tbsp sherry vinegar
  • 3 tbsp extra-virgin olive oil
  • sea salt (to taste)
  • freshly ground black pepper (to taste)
4.4/5 (5 Votes)

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The Everything Juicing Book

  • 1 wedge cabbage
  • 2-3 carrots, peeled
  • 1 apple
4.4/5 (5 Votes)

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Original version was a gift from the Late chef Warren LeRuth

  • 1/2 cup butter
  • 2 bunches green onions, chopped
  • 3 ribs celery, chopped
  • 3 cloves garlic, pressed
  • 1-3/4 pounds fresh cut artichoke hearts, or ◦ 3 9-oz. packages frozen artichoke hearts, defrosted and quartered
  • ◦ 2 (14 oz) cans artichoke hearts, washed, drained, and quartered (save canned hearts as a last resort)
  • 3 tablespoons flour
  • 1 to 1-1/2 quarts homemade chicken stock
  • Cayenne to taste
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon fresh thyme
  • 1 quart oysters, drained and chopped (reserve liquor)
  • 1/3 cup sherry
  • 1 cup half-and-half
  • 1 cup milk
4.4/5 (5 Votes)

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Panqueques Veganos

  • Banana Madura
  • Leche de Coco
  • Escencia de Vainilla
4.4/5 (5 Votes)

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Fresh flavors abound with this simply grilled halibut served with homemade watermelon salsa

  • HALIBUT:
  • 1 pound skin-on halibut fillet
  • 1 1/2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper to taste
  • WATERMELON SALSA:
  • 2 cups chopped, seedless watermelon
  • 2 Thai chiles, or 1 serrano pepper, finely minced
  • 1/4 cup finely chopped red onion, about 1/2 small
  • 1 medium clove garlic, minced, about 1 teaspoon
  • 1/4 cup chopped fresh cilantro leaves
  • 1 tablespoon fresh juice from 1 lime
4.3/5 (6 Votes)

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To trim down traditional guacamole, I experimented with asparagus instead

  • 24 medium fresh asparagus trimmed and cut into 1-inch pieces
  • 2 oz. chopped onion
  • 1 garlic clove crushed
  • 1 1/2 medium chopped tomato
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1 tablespoon plus 1 teaspoon oil
  • 1/4 cup canned green chili peppers
  • 1/4 teaspoon ground pepper
  • Assorted raw vegetables and tortilla chips
4.4/5 (5 Votes)

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Teppan fried marinated beef &udon noodle served with seasonal vegetables, roasted walnuts and egg

  • Teppan fried marinated beef &udon noodle served with seasonal vegetables, roasted walnuts and egg.
4.4/5 (5 Votes)

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Use the best quality tuna you can find, sushi grade if available for this tuna ceviche

  • 1 pound fresh tuna, cubed into 1/2 pieces
  • Juice of 2 limes, about 1 1/2 tablespoons
  • Juice of 1 white grapefruit, be sure to strain out the seeds
  • 1 teaspoon toasted sesame oil (this will be a brownish color not clear, check in the Asian food section of your marked)
  • 2 tablespoons coconut milk
  • 1 tablespoon soy sauce
  • 6 Thai purple basic leaves, chiffonade (i.e. cut into thin strips), you can use regular basil if you can't find the purple Thai variety
  • 6 cilantro leaves, chopped
  • 1/2 cup chopped scallions
  • 1 teaspoon finely chopped chili pepper such as rocoto or aji Amarillo (these are both Peruvian chilis, you can use fresh or jarred but the fresh will be somewhat hotter so you might need a little more if you're using jarred)
  • 1 teaspoon toasted sesame oil
  • Juice of 1 lime or about 3/4 tablespoons lime juice
  • 1/2 cup finely diced water chestnuts
  • 1/4 cup finely diced mango
  • 1 tablespoon vegetable oil
  • 4 Asian pink shallots, peeled and thinly sliced (you can use regular shallots but they'll be a little bigger so use 3 instead of 4)
  • 1 avocado, finely chopped
4.3/5 (9 Votes)

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