Beef Chili for a Crowd

August 18, 2009 By
Beef Chili for a Crowd

Beef Chili for a Crowd

This simple and delicious chili recipe makes enough to feed an army…or at least 15 of your friends at your next party.

  • 5 lb. ground beef
  • 1 large onion diced
  • 2 Tbs. chopped garlic
  • 4 – 28 ounce cans whole tomatoes, hand-crushed
  • small can kidney beans
  • 2 packages Shelby’s Chili Mix, spice packets only
  • 1/3 cup chili powder
  • 2 ounces Worcestershire sauce

Sauté onion, and garlic on high heat for 5 minutes.  Add beef and cook until cooked through and no longer pink, about 8 minutes.  Add Worcestershire sauce.  Sauté until completely gray in color.  Add spices and blend well.  Add beans and tomatoes.  Cook on low heat for 1-2 hours.

15 Servings.

Filed Under: American, Beef, Entrees Tagged With: , , ,

Kentucky-Style Fried Chicken

August 18, 2009 By
  • 2 packages Knorr tomato basil soup
  • 3 cups flour
  • salt
  • 2 packages Goodseason Italian dressing
  • 1 Tbs. Paprika
  • 3 Lbs. Chicken pieces

Put all ingredients in a plastic bag and shake well.  Immerse chicken in mixture and bake in a 350 F. oven for 40 minutes.

4 Servings.

Filed Under: American, Chicken, Entrees Tagged With: , ,

Hot Crab Salad Sandwiches

August 18, 2009 By
  • 1-  6-ounce can fancy lump crabmeat
  • 1 cup (4 ounces) Muenster cheese
  • 4 Tbs. green onion, chopped
  • 2 Tbs. mayonnaise
  • 1 tsp. Worcestershire sauce
  • 2 English muffins, split

Combine crabmeat, 1/2 cup cheese, 3 Tbs. green onions, mayonnaise, and Worcestershire sauce in medium bowl; blend.  Season with pepper.  Preheat broiler.  Arrange muffins split side up on baking sheet.  Broil until starting to color, about 1 minute.  Mount 1/4 of the crabmeat mixture on each muffin half.  Top with remaining cheese and green onions.  Broil until filling is heated and cheese melts, about 2 minutes.

4 Servings.

Filed Under: American, Entrees, Seafood Tagged With: , ,

Slow Cooker French Dip Sandwiches

August 18, 2009 By
  • 1 beef chuck roast (3 pounds), trimmed
  • 2 cups water
  • 1/2 cup soy sauce
  • 1 tsp. rosemary
  • 1 tsp. thyme
  • 1 tsp. garlic powder
  • 1 bay leaf
  • 4 whole peppercorn
  • 8 French rolls, split

Place roast in slow cooker.  Add water, soy sauce and seasonings.  Cover and cook on high for 5-6 hours or until beef is tender.  Remove meat from broth; shred with fork and keep warm.  Strain broth; skim off fat.  Pour broth into small cups for dipping.  Serve beef on rolls.

Serves 8.

Filed Under: American, Beef, Entrees, Slow Cooker Tagged With: , , , ,

Boston Baked Beans and Brisket

August 17, 2009 By
  • 1 pound dried navy or kidney beans
  • 3 pounds brisket of beef
  • 1 onion, sliced
  • 1 tbs. prepared mustard
  • 1 tbs. salt
  • ¼ cup brown sugar
  • ¼ cup molasses

Wash beans and pick over, discarding stones.  Place in bowl and cover with cold water.  Let soak overnight.

Next morning, drain beans and place in saucepan.  Cover with fresh water.  Heat slowly and cook just below boiling point until skins burst, about 30 minutes.

When done, drain beans and place them in large 6-quart casserole with lid.  Add brisket of beef and onions.

Mix mustard, salt, brown sugar, molasses, and 2 cups boiling water and pour over beans and brisket.  Cover and bake at 225 degrees for 8 hours, uncovering casserole last hour to brown.

6-8 Servings.

Filed Under: American, Beef, Entrees Tagged With: ,

Barbequed Brisket

August 17, 2009 By
  • 1 beef brisket ( 3-4 lb.)
  • 1-1/4 cups water, divided
  • ½ cup chopped onion
  • 3 garlic cloves minced
  • 1 tbs. oil
  • 1 cup ketchup
  • 3 taps red wine vinegar
  • 2 tbs. lemon juice
  • 2 tbs. brown sugar
  • 1 tbs. Worcestershire sauce
  • 2 tsp. cornstarch
  • 1 tsp. paprika
  • 1 tsp. chili powder
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • ¼ tsp. liquid smoke

Place brisket in a large Dutch oven.  Add ½ cup water.  Cover and bake at 275F for 2 hours.  Meanwhile, in a medium saucepan, sauté onion and garlic in oil until tender.  Add ketchup, vinegar, lemon juice, brown sugar, Worcestershire sauce, cornstarch, paprika, chili powder, salt, pepper, and remaining water.  Simmer, uncovered, for 1 hour, stirring occasionally.  Add liquid smoke; mix well.  Drain drippings from Dutch oven.  Pour sauce over meat.  Cover and bake 1-2 hours longer.

6-8 Servings.

Filed Under: American, Beef, Entrees Tagged With: , ,
17 August 2009 Hot Spinach, Artichoke and Cheese Dip

Hot Spinach, Artichoke and Cheese Dip

August 17, 2009 By

Who doesn’t love spinach and artichoke dip? Every time I serve this dish or see it served at parties, there are never any leftovers.

This version is cooked on the stove top without any baking time (unless you want a crusty top), so it’s not only delicious, it’s simple to prepare.

Ingredients:

  • 1-10 ounce package frozen chopped spinach, defrosted
  • 4 canned artichoke hearts, well drained
  • 5 Tbsp. butter
  • ¼ cup minced onions
  • 2 tsp. minced shallots
  • 1 tsp. minced garlic
  • ¼ tsp. nutmeg
  • ½ tsp. salt
  • 1/8 tsp. pepper
  • 1 tbsp. flour
  • 2 cups heavy cream
  • 4 ounces (1 cup) shredded Mozzarella
  • 6 ounces (1 1/2 cups) shredded Parmesan

Directions:

  1. Drain, then squeeze as much moisture out of the spinach as possible. Break up the clumped spinach and place in a large bowl.
  2. Chop the artichoke coarsely and combine with spinach. Set aside.
  3. In a heavy saucepan, melt the butter over medium heat. Add the onions and sauté 3 minutes. Add the shallots, garlic, nutmeg, salt, pepper and continue cooking 2 minutes.
  4. Sprinkle the flour evenly over the sautéed mixture. Lower the heat to medium-low and cook 2 minutes. Slowly add the cream, stirring constantly, until slightly thickened, then let simmer 5 minutes.
  5. Add mozzarella, a little at a time, stirring until thoroughly melted. Add the Parmesan the same way. Simmer gently another 5 minutes, stirring often to avoid burning. Remove from heat and let cool, 10 minutes.
  6. Stir the sauce into spinach mixture, mixing well.  Pour into ovenproof dish. Serve.

6 Servings.

Filed Under: American, Appetizers, Cheese, Starters, Vegetables Tagged With: , , ,
17 August 2009 Creolina’s Crawfish Bisque

Creolina’s Crawfish Bisque

August 17, 2009 By

Crawfish BisqueCreolina’s was a wonderful Cajun restaurant in downtown Fort Lauderdale near my former place of employment. All its food was wonderful, but the crawfish bisque was outstanding.

I was able to get the recipe after it closed and sharing it so you can get addicted to it also.

Note that you could use gulf shrimp if crawfish is unavailable.

Ingredients:

  • 3 pounds crawfish
  • 2 ounces olive oil
  • 1 tsp. paprika
  • 1/8 tsp. cayenne pepper
  • 2 quarts water
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 Tbsp. tomato paste
  • 3 cups whipping cream
  • 1/2 cup chopped tomato
  • 4 Tbsp. brandy

Directions:

  1. Boil crawfish in a large pot of water. Drain and cool until crawfish can be handled easily. Remove tail and save shells. Refrigerate tail meat.
  2. Heat oil in large saucepan or Dutch oven. Add crawfish shells, paprika and cayenne. Sauté 5 minutes. Add water and bring to boil. Reduce heat and simmer 30 minutes.
  3. Strain liquid into another pan. Crush shells to remove remaining liquid and add that liquid. Discard shells.
  4. Return to heat and add onion, bell pepper, tomato paste, cream and tomato. Simmer 1 hour, stirring frequently. Add brandy and crawfish tail meat. Simmer 10 minutes. Serve hot.

Servings: 8

Filed Under: American, Seafood, Soups Tagged With: , , , , , ,

Chunky Tomato-Basil Bisque

July 24, 2009 By

I recreated this comforting Tomato Basil Bisque from the awesome version I used to love at the now-shuttered Dan Marino’s Town Tavern, a popular downtown Fort Lauderdale restaurant.

While it uses canned tomatoes, the vibrant punch of flavor from the fresh basil makes this soup taste like it’s made from farm-fresh tomatoes.

Fun fact: It was published in Taste of Home Magazine!

Tomato Bisque

Tomato Bisque

Ingredients:

  • 6 celery ribs, chopped
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1/4 cup butter, cubed
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 Tbsp. tomato paste
  • 3/4 cup loosely packed basil leaves, coarsely chopped
  • 3 tsp. granulated sugar
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1-1/2 cups heavy whipping cream

Directions:

  1. In a large saucepan over medium-high heat, sauté the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
  2. Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly.
  3. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed, about 2 minutes. Return to the pan; heat through (do not boil). If you want a completely smooth bisque, simply puree all the soup in two batches.

Yield: 5 servings.

Filed Under: American, Meal Type, Soups, Vegetables Tagged With: , , , ,
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