2 Tbs. paprika
1 Tb. salt
2 tsps. thyme leaves
2 tsps. dry mustard
1 1/2 tsps. garlic powder
1 tsp. onion powder
3/4 tsp. ground black pepper
1/2 tsp. white pepper
1 tsp. cayenne pepper
5 lbs. large-bone beef shank
5 qrts. beef stock or water
2 c. chopped onion
1 c. chopped celery
1 1/2 c. crushed tomatoes
1 c. converted rice (opt)
3 c. each, onion, carrot & celery chunks
2 lbs. beef stew meat
2 Tbs. oil
1 1/2 Tb. flour
1 c. wine
1 c. beef broth or water
Salt & pepper
For the Sauce:
1 onion, chopped
3 cloves garlic, minced
4 Tbs. olive oil
16 oz. can tomatoes
Pinch of thyme
Bay leaf
3 red peppers, cut into strips
2 Tbs. flour
1 c. red wine
1 package frozen artichoke hearts
1/2 c. black olives
2 8-oz. potatoes, baked
1 medium onion, chopped
2 Tbs. chopped green onion
2 Tbs. butter
3 c. chicken stock
Salt & pepper to taste .
Pinch grated nutmeg
1 c. half & half
Sour cream, shredded sharp cheddar cheese & minced green onion or parsley for garnish
2 smoked turkey legs, or 3/4 lb. smoked ham
1 c. dried lima beans, soaked overnight
1 large onion, chopped
2 cloves garlic, minced
Pinch dried thyme
1 bay leaf
Salt & pepper to taste
2 carrots, peeled & sliced
1 turnip, peeled & cubed
8 oz. potatoes, cubed
8 oz. cabbage, shredded
4 quarts water (16 cups)
6 cups chicken stock
2 potatoes, peeled & sliced
2 carrots, peeled & sliced
2 stalks celery, with tops
2 cups peeled & diced eggplant (about 1/2 of an eggplant)
1 medium onion, chopped
1 cup frozen yellow corn
2/3 cup canned roasted red pepper, diced
1/2 cup tomato sauce
1/2 cup shelled pistachios
1/2 cup roasted cashews
1/2 cup chopped fresh Italian parsley
1/4 cup lemon juice
1/4 cup butter
3 tablespoons sugar
1/2 teaspoon curry powder
1/2 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
dash marjoram
dash nutmeg
1 Tb. oil
1 onion, chopped
2 cloves garlic, finely chopped
1 bell pepper, diced
1 quart chicken broth
1/3 c. fresh lime juice or 1/4 c. lemon juice
1 boneless cooked chicken breast, shredded
1 c. cooked rice
1 c. chopped tomatoes
1/2 c. chopped fresh cilantro
Salt & pepper to taste
3 slices bacon, cut in half crosswise
16 oz. can stewed tomatoes
14.5 oz. chicken broth
1 large potato, peeled & chopped
9-10 oz. frozen corn & lima beans
6 oz., 2/3 c., can tomato juice
1 tsp. dried minced onion
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. cold water
2 Tbs. flour
2 c. cubed cooked chicken
1 Tb. olive oil
12 oz. chopped borccoli
1 large potato, peeled & chopped
1 medium onion, chopped
2 c. chicken stock, divided
1 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. curry powder
2 tsps. Dijon mustard
1 c. milk
1/3 c. Cheddar cheese
1/4 lb. bacon, diced
1 Tb. unsalted butter
1/2 large onion, diced small
1/2 carrot, diced small
1 celery rib, diced small
29 oz. chicken broth
1/2 tsp. salt
1/4 tsp. white or black pepper
1-2 baked potatoes, diced
1 red or green bell pepper, diced
14 oz. can white kidney beans, drained & lightly rinsed
4 pounds snow crab clusters (legs)
4 quarts water (16 cups)
1 small onion, chopped
1 1/2 stalks celery, chopped
2 cloves garlic, quartered
2 potatoes, peeled and chopped
1/4 cup fresh chopped Italian parsley
2 teaspoons mustard seed
1 tablespoon chopped pimento
1/2 teaspoon coarse ground pepper
2 bay leaves
1/3 cup tomato sauce
2 tablespoons half and half
1/4 cup unsalted butter
1/4 teaspoon thyme
1/8 teaspoon basil
1/8 teaspoon marjoram
46 oz. can chicken broth
1/3 c. water
3 Tbs. cornstarch
2 tsps. soy sauce
1 green onion, thinly sliced
1 egg, lightly beaten
1 medium carrot, peeled & chopped
28 oz can tomatoes, peeled & diced
1 T olive oil
1 small red onion, fincely diced
2 medium cloves garlic, peeled & minced
1 1/2 c water
1 1/4 t dried oregano
1/2 t salt
1/4 t freshly ground black pepper
1 c broken spaghetti
15 oz can cannellini beans, drained, rinsed & drained agian
1/4 c finely chopped parsley
1 t. bacon grease
4 lbs. ground chuck
1 1/2 lbs. ground beef
5 14.5 oz. cans whole peeled tomatoes
15 oz. can tomato sauce
2 c. chopped onion
1 green bell pepper, chopped
1/2 c. crushed pineapple
1 T. minced garlic
3 T. chili powder
4 t. flour
2 T. brown sugar
1 T. dried oregano leaves
1 T. ground black pepper
1 t. celery salt
1 t. ground cumin
3 dashes Worcestershire sauce
3 bay leaves
4 sweet potatoes (about 1 pound each)
8 cups water
1/3 cup butter
1/2 cup tomato sauce
2 tablespoons half and half
2 teaspoons salt
1/8 teaspoon pepper
dash thyme
1 cup cashews (split in half)
1 pound chicken breast fillets (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen yellow corn
1/2 carrot, sliced
1 celery stalk, diced
1 cup canned diced tomatoes
1 15-ounce can red kidney beans, plus liquid
1/4 cup diced canned pimento
1 jalapeno, diced
1/4 cup chopped Italian parsley
1 clove garlic, minced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/4 teaspoon salt
dash cayenne pepper
dash basil
dash oregano
Garnishes:
Sour cream
Pinch chopped Italian parsley
