Free recipe library and meat, poultry and seafood recipes

 Oven Glazed Chicken     

Ingredients:

• 1/3 Cup packed dark brown sugar
• 2 Tablespoons ketchup
• 2 Tablespoons dark rum
• 1 Lime juiced
• 1 Tablesoon butter
• 2 Tablespoons finely chopped ginger
• 1 Teaspoon of your favorite instant coffee granules
• 1/8 Teaspoon ground allspice
• 4 Boneless, skinless chicken breast halves
• 2 Large cloves garlic, crushed
• 1 Teaspoon olive oil
• 1/2 Teaspoon salt
• 1/8 Teaspoon ground black pepper  

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     Directions:

• Combine... Sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in a small sauce pan. Bring to a gentle boil; stir until coffee and sugar are dissolved. Remove from heat; set aside.
• Trim... Chicken of any visible fat with a sharp knife. Make 2 diagonal slits about 1/2-inch deep on the top side of each breast.
• Combine... Garlic, oil, salt and pepper. Rub mixture all over chicken. Arrange slit side up on rack in shallow baking pan. Brush chicken with glaze. Refrigerate for 30 minutes.
• Preheat... Broiler
• Broil... Chicken for 5 minutes. Turn chicken over; coat with reserved glaze. Broil for an additional 4 to 5 minutes. Turn chicken over again; coat with glaze. Broil for an additional 2 minutes or until tops are sizzling and brown.

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Garlicky Grilled Shrimp 

Ingredients:

• 1 Pound large shrimp peeled, devained, with tails on
• 2 Tablespoons olive oil
• 2 Cloves garlic minced
• 2 Tablespoons chopped flat leaf italian parsley
• 1/2 Teaspoon salt
• Pinch of crushed red pepper

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Directions:

Combine all ingredients except shrimp and in a Medium Saute pan add shrimp and saute for 3 to 5 minutes or until shrimp is opaque.

Serves: 3

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Country Style Prime Rib Deep Fried

Ingredients:

• 1 Prime rib or large cut of beef
• 3 Gallons peanut oil
• 1 Turkey pot with hook and stand or boiling basket
• 2 Teaspoons ground rosemary or freshly chopped rosemary
• 2 Teaspoons kosher salt
• 2 Teaspoons freshly ground black pepper

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Directions:

The night before you plan to serve your prime rib mix salt, pepper and rosemary and rub the meat with it liberaly. over the meat and place it in the refrigerator over night. The prime rib needs to come to room temperature before deep frying so remember to take prime rib out 1 1/2 hours of refrigerater before deep frying.

Heat 3 gallons of peanut oil to 360 degrees Fahrenheit.

Slowly lower the prime rib into 360 degree oil. You can expect the oil to drop in temperature quickly, probably down to approx. 325, turn the heat up on the burner to bring back up to 350 then level off the temperature. Cook the prime rib for 3 minutes per pound of meat weight for medium rare steaks. 4 minutes per pound for medium.

Carefully remove from hot oil let rest for 10 minutes. Drain prime rib on paper towels.

Serves: 8

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Country Prime Rib Roast

     Ingredients:

• 1 (About 14 to 16 pound) beef rib roast
• 14 Cloves of peeled garlic
• 6 Sprigs of fresh thyme
• 1 Large onion, sliced 1/4 inch thick
• 3/4 Tablespoon paprika
• 3/4 Tablespoon salt
• 3/4 Tablespoon garlic powder
• 1/4 Tablespoon black pepper
• 1/4 Tablespoon onion powder
• 1/4 Tablespoon cayenne pepper
• 1/4 Tablespoon dried leaf oregano
• 1/4 Tablespoon dried thyme

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     Directions:

Mix all the above dry spices in a shaker container and set  aside. Preheat oven to 350 degrees F. Using a sharp knife, make a slit 3/4 of the way up the fat cap. Pull the fat cap back and season the entire roast with the above mixed dry spices. Place the garlic, thyme and onion slices in-between the meat and the fat cap. Lay the fat cap back over the vegetables and meat. Using butchers twine, secure the fat cap to the meat by tying the two together at 4 different intervals ( wrap the twine from the rib end to the loin end ). Cover the exposed fat cap with cracked black pepper. Place the roast, rib side down, on a wire rack. Place the wire rack in the oven on the center rack. Place a drip pan on the bottom rack of the oven. This will catch all of the drippings from the roast. Roast for 1 1/2 to 2 hours for medium rare. Remove the roast from the oven and allow to rest for 10 to 15 minutes before slicing. Using knife, cut away the butchers twine. Care the roast into individual servings.

Serves: 10

Popover dinner rolls are a great compliment to this prime rib favorite. 

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Wisconsin Country Roast Chicken

Ingredients:

Roast Chicken Spice:

• 1/2 Cup kosher salt
• 1/2 Cup Paprika
• 1/2 Cup lemon pepper
• 1/2 Cup Mrs. Dash original blend

Mix all ingredients. Store in a air tight container.

• 1 (6 Pound) roasting chicken
• 2 (16 Ounce) bottles italian dressing
• 1 (8 Ounce) bottle lemon juice
• 1/3 Cup roast chicken seasoning

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Directions:

Place the chicken in a 2 gallon sealable plastic bag. Pour a mixture of the italian dressing and lemon juice over chicken, turning to coat.

Marinate in refrigerater for 3 hours, turning every 30 minutes.

Remove chicken from bag and drain. Season generously with 1/3 cup Roast Chicken Seasoning. Preheat the oven to 375 degrees F. Arrange chicken on a rack in a baking pan. Tent loosely with foil. Bake 1 1/2 to 2 hours or until a meat thermometer registers 170 to 180 degrees F, removing the tent 20 minutes before the end of baking process. Let stand for 10 minutes before carving.

This delicious chicken recipe goes great with White Cheddar mashed potatoes.

Serves: 6 to 8

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Back Woods Beef Stroganoff

Ingredients:

• 3 Teaspoons butter or margarine
• 1/4 Pound of fresh sliced mushrooms
• 1 Onion sliced
• 1-1/2 Pounds beef sirloin steak, trim off all fat and cut into 1 inch wide strips.
• 2-1/2 Tablespoons unbleached or all purpose flour
• 2-1/2 Cups canned beef broth
• 3 Tablespoons dry sherry or apple cider
• 1 Tablespoon tomato paste
• 1 Teaspoon paprika
• 1/2 Teaspoon dried basil
• 1/4 Teaspoon ground nutmeg
• 1/4 Cup sour cream

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Directions:

In a large nonstick skillet, melt 2 teaspoons of the butter or margarine over medium heat. Add the mushrooms and onion. Cook, stirring occasionally, for 10 to 12 minutes, or until the onion is lightly browned. Remove the onion mixture from the skillet. Set aside.

Melt the remaining 1 teaspoon butter or margarine in the Skillet. Add the beef. Cook, turning as needed, for 15 minutes, or until lightly browned on all sides. Add the beef to the onion mixture.

Add the flour to the skillet. Cook, stirring constantly, for 2 or 3 minutes, or until browned. Slowly add the broth, stirring constantly, until smooth.

Add the sherry or cider, tomato paste, paprika, basil, and nutmeg. Simmer, stirring occasionally, for 10 minutes, or until the mixture thickens. Add the beef mixture. Simmer for 10 minutes. Add the sour cream. stir to mix.

Serve with Easy Breadsticks

Serves: 6

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Filet Mignon With Portabello Mushroom Gravy

Ingredients:

• 1 Whole beef tenderloin (about 4 pounds), trimmed
• 1 Tablespoon olive oil
• 1/2 Teaspoon ground black pepper

Mushroom Gravy:

• 2 Tablespoons olive oil
• 1/4 Cup all purpose flour
• 2-1/2 Cups beef broth
• 1/2 Cup dry white wine or water
• 12 Ounces portabello mushrooms, cleaned and sliced thin
• 2 Teaspoons chopped fresh rosemary, or 1 teaspoon dried rosemary leaves, crumbled
• 1/2 Teaspoon salt
• 1/2 Teaspoon ground black pepper
• Sprigs of fresh rosemary for garnish (optional)

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Directions:

Heat the oven to 500 degrees F. Rub the beef with the oil and sprinkle with the pepper. Place diagonally on a 15-1/2x10-1/2-inch jelly roll pan, tucking the thin end under for even cooking.

Roast for 25 to 30 minutes, or until a meat thermometer inserted into the center of the thickest part registers 135 degrees F for rare.

Meanwhile, make the gravy. In a large skillet, heat the oil over medium-high heat. Add the flour and whisk for 2 to 4 minutes, or until a dark golden color.

Slowly whisk in the broth and wine, then the mushrooms, rosemary, salt, and pepper. Reduce the heat to medium-low and cook for 10 to 15 minutes, stirring occasionally, until slightly thickened.

Remove the meat from the oven, cover loosely with foil, and let stand for about 10 minutes, or until a meat thermometer registers 140 degrees F. The meat will continue cooking and the slicing will be easier.

Slice 1/4 inch thick and arrange on a seving platter. Garnish with rosemary sprigs and serve with the mushroom gravy.

Serves:12

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Herbed Roast Pork With Creamy Mushroom Gravy

Ingredients:

• 1 Teaspoon minced fresh rosemary leaves
• 1 Teaspoon minced fresh parsley leaves
• 1 Teaspoon minced fresh thyme leaves
• 1 Tablespoon minced garlic
• 2-1/2 to 3 Pounds boneless pork loin roast
• 2 (10-3/4-Ounce) cans cream of mushroom soup
• 1 Cup milk

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Directions:

Preheat oven to 325 degrees F

Mix together rosemary, parsley, thyme and garlic. Cut small slits over surface of roast and insert herb mixture into slits. Place in a roasting pan. Roast until the internal temperature is 165 degrees F. Remove roast from pan and let stand 10 minutes. Stir soup into pan drippings in roasting pan and heat over a medium flame. Gradually stir in milk. Continue to stir until mixture boils. Slice pork and serve with gravy.

Serves: 8

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