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Classic Barbecued Chicken


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Course Entrées

Prep Time 10 minutes
Cook Time 35 minutes

Servings
people


Ingredients

Course Entrées

Prep Time 10 minutes
Cook Time 35 minutes

Servings
people


Ingredients

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Instructions
  1. Prepare outdoor grill for direct grilling over high heat. In small bowl, mix, paprika, Cajun seasoning, sugar, salt, pepper and garlic powder. Trim excess fat from chicken. Rub all sides of chicken with seasoning mixture.

  2. Place chicken, skin side down, on hot grill rack. Cover and cook 4 to 5 minutes or until outside of chicken is seared, watching carefully for flare-ups. If flare-ups occur, open grill and move chicken to outside, or cooler, part of grill.

  3. Reduce heat to medium. Turn chicken skin side up. Cover and cook 30 to 35 minutes longer, turning occasionally and watching carefully for flare-ups. Brush skin side of chicken liberally with some of the barbecue sauce during last 10 minutes of cooking.

  4. Turn off grill, cover and let stand 5 to 10 minutes. Chicken should reach an internal temperature of 165° and juices should run clear when chicken is pierced with a knife. Serve with any remaining barbecue sauce for dipping.

Spaghetti Carbonara

You will be instantly transported to old Italy with this delicious, mouth-watering dish!


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You will be instantly transported to old Italy with this delicious, mouth-watering dish!

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Course Entrées, Pastas

Prep Time 10 minutes
Cook Time 20 minutes

Servings
people

Course Entrées, Pastas

Prep Time 10 minutes
Cook Time 20 minutes

Servings
people

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Instructions
  1. Heat large covered saucepan of salted water to boiling over high heat. Add spaghetti and cook as label directs; drain pasta, then return to saucepan.

  2. Meanwhile, heat large skillet over medium-high heat. Add bacon and cook 10 minutes or until crisp, stirring frequently. Add garlic and cook 1 minute, stirring. Remove skillet from heat; carefully drain off fat. Add cream to bacon and cook over medium-high

  3. In small bowl, lightly whisk eggs with chives, if using. Slowly stir eggs into skillet. Pour sauce over spaghetti. With tongs, toss spaghetti with sauce until well combined. Sprinkle with cheese to serve.

Apple-Pecan Tenderloin Medallions

This quick, appetizing entree is ideal for those cool fall nights at home, served with your favorite steamed vegetables and warm bread.


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This quick, appetizing entree is ideal for those cool fall nights at home, served with your favorite steamed vegetables and warm bread.

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Course Entrées

Prep Time 10 minutes
Cook Time 10 minutes

Servings
people

Course Entrées

Prep Time 10 minutes
Cook Time 10 minutes

Servings
people

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Instructions
  1. Trim fat from pork. Cut pork into 1/2-inch thick slices.

  2. Melt butter in a large skillet over medium-high heat until it sizzles. Reduce heat to medium. Arrange pork slices in skillet. Cook for 2 minutes; turn slices. Spoon apples over pork. Sprinkle with brown sugar and pecans. Cover and cook for 4-6 minutes mor

  3. Recipe and photo courtesy of the National Pork Board, http://www.porkbeinspired.com

Beef, Wild Rice and Mushroom Bake

With lean ground beef and fresh vegetables, this baked delight packs a tasty, nutritional wallop!


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With lean ground beef and fresh vegetables, this baked delight packs a tasty, nutritional wallop!

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Course Entrées

Prep Time 0 minutes
Cook Time 0 minutes

Servings
people

Course Entrées

Prep Time 0 minutes
Cook Time 0 minutes

Servings
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Instructions
  1. Preheat oven to 375° F. Heat large nonstick skillet over medium heat until hot. Add ground beef and mushrooms; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove drippings. Stir in rice, contents of seasoning pack

  2. Spoon beef mixture into 2-quart baking dish. Stir in water amount indicated in rice package directions, plus 1/2 cup additional water. Cover with aluminum foil.

  3. Bake in 375° oven 45 to 50 minutes or until water is absorbed. Uncover; sprinkle with cheese. Continue baking, uncovered, 5 minutes or until cheese is melted.

  4. Total recipe time: 1 to 1-1/4 hours

  5. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Oven-Fried Honey-Dijon Chicken


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Course Entrées

Prep Time 10 minutes
Cook Time 20 minutes

Servings
people

Course Entrées

Prep Time 10 minutes
Cook Time 20 minutes

Servings
people

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Instructions
  1. Preheat oven to 425°. Spray rimmed baking pan with nonstick cooking spray.

  2. In large zip-top plastic bag, combine cornmeal, flour, Old Bay seasoning, basil, oregano and salt. Seal bag and shake until well combined. In medium bowl, whisk together onion, Dijon mustard, honey and lemon juice.

  3. Dip 2 chicken breasts into mustard-honey mixture to coat, then place in bag with cornmeal mixture. Seal bag, pressing out excess air. Shake bag to evenly coat chicken; transfer chicken to prepared pan. Repeat with remaining chicken, mustard-honey mixture

  4. Bake chicken 20 to 25 minutes or until internal temperature reaches 165°.

Country-Style Baked Beans

Bring a taste of the country to your family’s dinner table!


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Bring a taste of the country to your family's dinner table!

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Course Side Dishes

Prep Time 20 minutes
Cook Time 60 minutes

Servings
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Instructions
  1. Preheat over to 325°. Spray 3-quart casserole dish with nonstick cooking spray.

  2. In large skillet with 2-inch sides, cook bacon over medium heat 10 minutes, stirring occasionally. Add onion and cook 5 to 7 minutes or until bacon is lightly browned. Remove from heat and stir in remaining ingredients.

  3. Transfer mixture to prepared casserole dish and bake 1 hour.

Braised Chuck Steaks with Lentils


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Course Entrées

Prep Time 0 minutes
Cook Time 0 minutes

Servings
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Course Entrées

Prep Time 0 minutes
Cook Time 0 minutes

Servings
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Instructions
  1. Heat large nonstick skillet over medium heat until hot. Place beef steaks in skillet; brown evenly. Pour off drippings; season with salt and pepper, as desired.

  2. Add water, onion and bay leaves to skillet; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 hours. Add lentils, carrots and cumin to skillet; return to a boil. Continue simmering, covered, 30 to 45 minutes or until lentils and beef are fork-t

  3. Carve steaks into thin slices. Serve with lentils. Season with salt and pepper, as desired.

  4. Total Recipe Time: 1-1/2 to 1-3/4 hours.

  5. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com

Strawberry Cupcakes

A sweet treat for all of the sweeties in your life!


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A sweet treat for all of the sweeties in your life!

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Course Desserts

Prep Time 20 minutes
Cook Time 22 minutes

Servings
people

Course Desserts

Prep Time 20 minutes
Cook Time 22 minutes

Servings
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Instructions
  1. Preheat oven to 350°. In medium bowl, stir flour, baking soda and salt until well blended. In small bowl, combine buttermilk, oil, and vanilla extract.

  2. In large bowl, with mixer at medium speed, beat sugar and butter 3 minutes or until light and fluffy. Add eggs, 1 at a time, scraping bowl occasionally with rubber spatula. Reduce speed to low. Alternately add flour mixture and buttermilk mixture and bea

  3. Line 24 standard muffin cups with paper liners. Spoon batter evenly into cups. Bake 22 to 24 minutes or until toothpick inserted in center of cupcakes comes out clean, rotating pans between upper and lower racks halfway through baking. Cool cupcakes in p

Classic Steak With Blue Cheese Chive Butter


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Prep Time 0 minutes
Cook Time 0 minutes

Servings
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Course Entrées

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Instructions
  1. Combine steaks and 1 cup marinade. Marinate for at least 30 minutes in the refrigerator.

  2. Combine blue cheese in a bowl with butter and chives. Stir to combine. Set aside. Heat grill or a large skillet over medium-high heat, if pan frying add 2 tablespoons butter mixture to pan. Sear steaks. Discard used marinade. Cook to desired doneness (abo

  3. Recipe provided by KC Masterpiece.

Chunky Beef Chili

This thick and robust chili is a ideal for those cool fall and winter evenings at home!


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This thick and robust chili is a ideal for those cool fall and winter evenings at home!

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Course Soups & Stews

Prep Time 0 minutes
Cook Time 0 minutes

Servings
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Course Soups & Stews

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Cook Time 0 minutes

Servings
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Instructions
  1. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef. Remove beef from stockpot. Season with salt, as desired.

  2. Add remaining 1 tablespoon oil, onion and jalapeno pepper to stockpot. Cook and stir 5 to 8 minutes or until vegetables are tender. Return beef and juices to stockpot. Add tomatoes; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hou

  3. Total recipe time: 2 to 2-3/4 hours

  4. Recipe & photo courtesy of The Beef Checkoff, http://www.beefitswhatsfordinner.com