Crockpot Beef Brisket with Coca Cola

Ingredients:

3/4 cup cola
1/4 cup Worcestershire sauce
1 tablespoon vinegar
2 cloves garlic, minced
1 teaspoon beef bouillon granules
1/2 teaspoon dry mustard
1 teaspoon chili powder
1/4 teaspoon cayenne pepper, ground
2 medium onions, chopped
1 1/2 pound beef roast or brisket piece
1/2 cup ketchup
2 tablespoons margarine or butter

Directions:

For meat: Mix all ingredients up to and including red pepper. Reserve 1/2 cup for sauce. Cut meat to fit crock pot. Place onions in crock pot and meat on top of onions. Pour remaining liquid over meat. Cover and cook 10-12 hours on low, 5-6 hours on high.

For sauce: Combine 1/2 cup reserved liquid, ketchup and margarine in saucepan. Heat. Set aside. Shred cooked meat. Serve on buns or tortillas. Pass sauce.

Avgolemono Meatball Soup

Ingredients:

1 lb ground beef
1 onion, finely chopped
1/4 c. cooked white rice
3 tbsp. finely chopped fresh parsley
2 tbsp. finely chopped fresh dill
2 tbsp. extra virgin olive oil
Pinch of ground cinnamon
1 tsp. salt
1/2 tsp. freshly ground black pepper
All-purpose flour for dredging
5 c. beef broth
1/4 c. unsalted butter or margarine
1 green onion, finely chopped
2 large eggs
Freshly squeezed juice from 1 lemon (about 1/4 c.)

Cooked rice for serving (optional)

Directions:

1. In a bowl, mix together the ground beef, onion, rice, parsley, dill, olive oil, cinnamon, salt, and pepper. Knead the mixture for a minute, with wet hands to prevent sticking, until well blended. Then form into meatballs about an inch in diameter. As you finish making the meatballs, roll them in a platter filled with some flour until coated on all sides and set aside in the refrigerator until needed (unless you are cooking right away).

2. In a pot, bring the broth, butter, and green onion to a boil over high heat. Add the meatballs a few at a time (so the broth stays at a boil), then reduce the heat to low, cover, and simmer until the meatballs are cooked through and the rice is tender, about 30 minutes.

3. When the 30 minutes are almost up beat the eggs in a small bowl, then whisk in the lemon juice a little at a time, beating constantly. Add a ladleful of hot broth to the lemon and egg mixture, beating all the time. Now add the lemon and egg mixture to the meatball soup, stirring the whole time, and as soon as it's added remove from the heat and serve. Serve over rice if desired.
*Courtesy of http://super-supper.livejournal.com/442782.html

Butternut Squash Spoonbread

Ingredients:

2 cups buttermilk

4 large eggs, separated

2 cups thawed, frozen unseasoned, pureed butternut squash

1/3 cup freshly grated Parmesan cheese

1 cup stone-ground white cornmeal

1 teaspoon baking powder

1 teaspoon chopped fresh rosemary

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup butter, melted

Directions:

1. Preheat oven to 350°. Cook buttermilk in a heavy saucepan over medium-high heat, stirring often, 4 to 6 minutes or until bubbles appear around edges (do not boil); remove from heat. (Mixture may curdle.)
2. Lightly beat egg yolks in a large bowl; stir in squash and cheese. Combine cornmeal and next 4 ingredients in a small bowl. Stir cornmeal mixture into squash mixture. Pour warm buttermilk over squash mixture; whisk until smooth. Let stand 15 minutes or until lukewarm.
3. Brush a 2 1/2- to 3-qt. baking dish or 12-inch cast-iron skillet with 1 Tbsp. melted butter; stir remaining melted butter into squash mixture.
4.  Beat egg whites at high speed with an electric mixer until stiff peaks form. Carefully fold into squash mixture. Pour mixture into prepared baking dish.
5.  Bake at 350° for 30 to 35 minutes or until top is golden and a wooden pick inserted in center comes out clean.
6. Note: We tested with Bird's Eye Frozen Butternut Squash. Buy 2 (12-oz.) packages to measure 2 cups 

*Courtesy of:  http://www.myrecipes.com/recipe/butternut-squash-spoon-bread-50400000116209/

Sauteed Scallops

Ingredients:

1/4 cup butter
2 cloves crushed garlic

2 sprigs fresh rosemary

1 pound scallops

Directions:

In a medium size saucepan melt butter over medium-high heat. Add crushed garlic and whole sprigs of rosemary to the saucepan. Add scallops, cook for 2 minutes on each side (or until desired consistency). Remove the garlic and rosemary from pan. Serve.

Indian-Style Curry

Ingredients:

• 1 13.5-ounce can coconut milk
• 1 tablespoon tomato paste
• 2 tablespoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• Few dashes hot sauce
• 1 medium onion, chopped
• 2 to 3 cloves garlic, finely chopped or grated
• 1-inch knob ginger, peeled and grated
• 1 green bell pepper, seeded and chopped
• 1/2 large eggplant, peeled and cut into chunks
• 2 medium sweet potatoes
• 1 14-ounce can chick peas, drained and rinsed
• 2 pounds chicken breasts (about 6 thighs)
• Salt and freshly ground black pepper
• White rice

Directions:

In the bowl of a crock pot combine the coconut milk, tomato paste, curry powder, coriander, cumin, and hot sauce. To that add the onion, garlic, ginger, bell pepper, eggplant, sweet potatoes, chick peas, and chicken. Season with a little salt and freshly ground black pepper and then turn the crock pot on to high heat, cover it, and let the curry stew for about 4 hours or until the chicken is cooked through.

I ended up making this on the stovetop to save time and it worked out just fine. 

Peanut Butter Sauce

I use this on my oatmeal bake or ice cream.  It is so delicous!

Ingredients:

1/2 cup sugar
1 cup heavy cream
2/3 cup creamy peanut butter

Directions:

In a dry heavy saucepan over medium heat, cook the sugar without stirring until it begins to melt.
Continue cooking, stirring with a fork, until entirely melted. Cook until a deep golden caramel, swirling the pan occasionally.

Remove the pan from the heat and stir in the cream. The caramel will hiss, bubble and steam, and will form hard lumps. It’s ok. Return the pan to the burner, turn it down to low, and simmer, stirring, until all of the caramel has dissolved, anywhere from 15-30 minutes. Stir in the peanut butter until entirely incorporated, then remove from heat.

Store the sauce in the fridge in an airtight container. It will harden, so you will need to reheat it to re-saucify it. You can do this on the stove or in the microwave, using 30 second bursts.

Salmon Canapes

Ingredients:

• 1 (12-inch) seedless cucumber or 4 (4-inch) Persian cucumbers
• 1 (5.2 oz.) package spreadable herb-garlic cheese (2/3 cup)
• 3 tablespoons sour cream
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• 4 ounces thinly sliced smoked salmon

Directions:

1.  No more than 1 hour before serving, cut 32 crosswise slices of cucumber; arrange on a serving plate.
2.  Mix cheese and sour cream in a bowl until smooth; spoon into a pastry bag fitted with a large star tip and pipe onto cucumber slices.
3.  Cut salmon into 32 pieces; shape each into a roll and place on cheese mixture. Garnish with dill, if desired, and serve.

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