Tomato-based Beef Stew

Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr

Ingredients

• Servings: 6


• 1 1/2 lbs beef stew meat, cubed


• 2 teaspoons vegetable oil


• 4 medium potatoes, peeled & cubed


• 1 onion, chopped


• 2 (15 ounce) cans crushed tomatoes


• 1 (15 ounce) can corn


• salt & pepper, to taste

Recipe

• 1 braise beef in vegetable oil.


• 2 mix everything together, adding water to thin if needed.


• 3 simmer for about an hour or until potatoes and beef are done.


• 4 serve over rice or crackers.


• 5 note: this can also be done in the crockpot, just cook all day on low.

Miss Edie's Cinnamon Chicken Wings

Total Time: 2 hrs
Preparation Time: 1 hr
Cook Time: 1 hr

Ingredients

• Servings: 6


• 2 lbs chicken wings (or more, as many as you want!)


• vegetable oil or peanut oil


• 2 cups flour


• 1 tablespoon salt


• 1 tablespoon black pepper


• mccormick's cinnamon sugar

Recipe

• 1 soak wings in brine to remove impurities for about 30-60 minutes. then rinse with cold water.


• 2 cut wings at joints with kitchen shears (save the tips and freeze them for stock).


• 3 combine flour, salt and pepper in large bowl or plate for dredging.


• 4 sprinkle lightly with mccormick's cinnamon sugar (resist the temptation to be liberal; that can make the skin gooey).


• 5 pat wings dry.


• 6 heat oil in electric skillet to 375 degrees.


• 7 dredge sugared wings into flour mixture. remember to shake off excess flour.


• 8 put no more than 8-10 pieces into skillet at a time. cook until golden brown and crispy.


• 9 drain cooked wings on newspaper or grocery bags. don't use paper towels - this makes them soggy. i know it sounds like it takes forever, but this is just an estimated time.


• 10 if you want to make more, just replenish your flour mixture, and you shouldn't need anymore oil. i know it's a lot of oil, but these wings must be deep-fried to enjoy the taste. eat them with fries or salad. they go great with a nice pinot grigio too.

Stuffing Stuffed Mushrooms

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 20 large mushrooms, stems removed
• 1 cup leftover prepared stuffing
• 1/2 cup finely grated parmesan cheese

Recipe

• 1 preheat the oven to 400°.
• 2 on a lightly greased baking sheet, bake the mushroom caps, stem sides down, for 10 minutes.
• 3 meanwhile, in a small bowl, combine the stuffing and cheese.
• 4 flip the mushroom caps over and mound the stuffing into each one.
• 5 bake until the mushrooms are tender and the stuffing is golden, about 20 minutes.

Zippy Zucchini Skillet

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 4 medium zucchini, thinly sliced
• 1 medium onion, chopped
• 2 -3 garlic cloves, minced
• 1 (16 ounce) can whole kernel corn, drained
• 1 (4 ounce) can chopped green chilies, drained
• 2 -3 teaspoons seeded chopped jalapeno peppers
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)
• 3/4 cup shredded cheddar cheese

Recipe

• 1 let the oil get heated in a large skillet.
• 2 saute/stir the zucchini, onion, and garlic for 10 minutes or until tender (don't let the garlic burn).
• 3 add in the next 5 ingredients; stir/saute until thoroughly heated.
• 4 remove from heat; sprinkle the cheese on top and serve.

Stuffed Zucchini With Sausage

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 zucchini, cut lengthwise and hollowed out. chop up the hollowed out portion
• 1/2 lb italian sausage
• 1/2 cup romano cheese
• 2 tablespoons pine nuts
• 2 tablespoons sun-dried tomatoes
• 1/2 teaspoon salt

Recipe

• 1 preheat oven to 425.
• 2 cook the sausage in a skillet over medium heat, breaking it into small pieces.
• 3 add the chopped zucchini and saute for a few minutes.
• 4 turn the heat off and add the cheese, pinenuts, and sundried tomatoes.
• 5 place the zucchini in a baking dish.
• 6 sprinkle the salt over the hollowed out zucchini and fill them with the filling.
• 7 bake at 425 for 20 minutes.

Turkey Nachos

Total Time: 32 mins Preparation Time: 25 mins Cook Time: 7 mins

Ingredients

• 1 (16 ounce) can refried beans
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 2 tablespoons vegetable oil
• 1 lb cooked turkey breast, diced
• 1/2 cup chopped onion
• 1 (4 ounce) can chopped mild green chilies
• 2 tablespoons chopped fresh cilantro leaves
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup finely chopped tomato
• 1 (10 1/2 ounce) bag round tortilla chips
• 2 cups shredded monterey jack cheese

Recipe

• 1 in a small saucepan, combine beans, chili powder and cumin.
• 2 cook, stirring occasionally, over medium low heat until heated through. remove from heat and cover.
• 3 in a large skillet, heat oil over medium heat. add turkey, onion, chilies, cilantro, salt and pepper.
• 4 cook, stirring ocasionally, until onion is tender. remove fromheat and stir in tomato.
• 5 preheat oven to 425 degrees. spread about 1 teaspoon bean mixture evenly over each tortilla chip, place in a single layer on a greased baking sheet.
• 6 spoon about 1 tablespoon turkey mixture over bean mixture. sprinkle cheese evenly over turkey mixture.
• 7 bake 5 to 7 minutes or until cheese melts.
• 8 serve warm.

Seitan Kabobs

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 4 cups seitan (double the seitan recipe below)
• 1 1/2 tablespoons olive oil, for pan-frying
• 4 cups sweet pineapple chunks (fresh if possible)
• 1 -2 red pepper, cubed
• bamboo skewer
• 1 cup tomato sauce or 1 cup puree
• 1/2 cup low sodium soy sauce
• 3/4 cup brown sugar
• 1 cup pineapple juice

Recipe

• 1 prepare the seitan as directed below, making a double batch of it. drain well, cool, and cut into 1-inch chunks. gently squeeze any excess water out if possible.
• 2 heat the oil in a large nonstick skillet on medium-high heat. add the seitan and pan-fry until golden brown but still soft. avoid letting the seitan become dry and hard. set aside.
• 3 mix the marinade ingredients together in a medium saucepan. add the seitan and place on medium heat. bring the sauce to a boil. turn the heat to low and gently simmer for about 1 hour covered.
• 4 stir often to ensure that the seitan doesn't stick. cook the sauce until it's quite thick. (add a little water if it becomes too thick and pastelike.) remove from the heat and cool enough to handle.
• 5 to assemble the kebabs, alternate pieces of seitan, pineapple, and bell pepper on the skewers, leaving space at the base for holding the skewer. you should be able to fill 12 sticks with 2 pieces each of pineapple and bell pepper and 3-4 pieces of seitan.
• 6 if barbecuing, place the skewers on a barbecue grill and cook until lightly browned, basting with the leftover sauce. if broiling, place the kebabs on a baking tray and baste each kebab with the remaining sauce. broil until browned on the edges, turning to cook evenly.