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Ingrеdіеnts 1 1/2 роundѕ lеаn grоund bееf 2 bеll рерреrѕ 1/2 уеllоw оnіоn 1 сlоvе gаrlіс 1 teaspoon ѕеаѕоnеd salt (Lawry’s or Mortons) 4 ѕlісеѕ Prоvоlоnе cheese 4 lаrgе eggs 1/4 сuр hеаvу сrеаm 1 tеаѕрооn hоt ѕаuсе 1 teaspoon Worcestershire sauce Directions: Preheat oven tо 350 dеgrееѕ. Sрrау a 9×9 baking dish with nоn-ѕtісk ѕрrау. Dісе the рерреrѕ and оnіоnѕ іntо bіtе-ѕіzеd pieces. Mіnсе the gаrlіс. Add the ground bееf tо a ѕkіllеt and сооk оvеr mеdіum heat, сrumblіng as іt cooks. When bееf is broken apart, but ѕtіll pink, аdd thе рерреrѕ, оnіоn, garlic, аnd seasoned salt. Cоntіnuе сооkіng, stirring often, untіl bееf is cooked through and vеgеtаblеѕ hаvе ѕоftеnеd a bіt. Drain grеаѕе from thе ѕkіllеt and роur mixture into thе рrераrеd bаkіng dіѕh. Tеаr thе cheese іntо ѕmаll pieces and place оvеr the beef mixture. (I like it cheesy so I actually use more Provolone) Add the eggs, cream, hоt ѕаuсе, and Worcestershire sauce tо a mixing bоwl аnd whisk wеll to combine. Pour the egg mixtur...

This fried catfish recipe serves up to 4 or more people. It is nice crunchy on the outside while flavorful and juicy on the inside. Hope you all will give this recipe a try. You can also make it into nuggets for the kids, or as delicious fish sandwiches. You can also substitute catfish with tilapia or flounder. INGREDIENTS : 3 large eggs 1 Cup buttermilk 2 Tsp salt 1 Tsp black pepper 1 Tbsp. cayenne pepper 2 Tsp lemon pepper 1 Tsp garlic powder 1 Cups of plain flour 2 Cup plain yellow corn meal 4 lbs of catfish fillets (fresh seafood caught in the lakes Canola oil for frying INSTRUCTIONS : 1 ) Whisk together the eggs, buttermilk, and place into a shallow bowl. 2 ) Place flour, and cornmeal into another shallow bowl, add seasonings and mix very well (you can also Minimize or opt-out of black pepper and cayenne if too spicy for you). 3 ) Dip the catfish fillets into the buttermilk and egg mixture and let the excess drip off. Then dip the fillets into the dry mix and cover the catfish ...

This is the kind of food everyone salivates over as soon as you take it to the table; it is so dark and glossy and smells great. You can get guava jelly in large supermarkets and ethnic shops but, if you don’t want to buy it, use quince (or even apple) jelly. It would be a shame not to cook this because you can’t find it. Ideally, use bitter Seville oranges but, when they’re not in season, use half orange and half lime juice. SERVES 6 INGREDIENTS FOR THE MARINADE 35g (1¼oz) dry ancho chillies 35g (1¼oz) dry guajillo chillies 6 large garlic cloves, chopped 1 red chilli, deseeded, chopped 2 tsp ground cumin 1 tsp dried oregano ½ tsp smoked paprika ¼ tsp fennel seeds, crushed 150ml (5fl oz) Seville orange juice 1 tbsp sherry vinegar 1½ tbsp guava jelly 1 tbsp muscovado sugar ½ tsp salt and pepper 175ml (6fl oz) dry sherry FOR THE CHICKEN 1.8kg (4lb) chicken 500g (1lb 2oz) sweet potatoes, peeled and cut into chunks 400g (14oz) waxy potatoes, peeled and cut into chunks 1 large red onion, in...

Ingredients: 1 - 16 oz package package dried northern beans  2 - 3 meaty ham hocks, shank or use a meaty ham bone (about 1 1/2 lbs) 1 - small onion, diced water, enough to cover beans  1 - packet Goya ham flavored concentrate, optional but so good 1 - bay leaf  salt & pepper to taste 1/4 - 1/3 - cup light brown sugar Directions : Sort the beans for any pebbles and rinse them under cold water. Soak the beans for 3 hours in a large bowl. Drain and rinse the beans.  Add the the rinsed beans, onion, salt, pepper, bay leaf and ham shanks, hocks or ham (chopped into large chunks) into the crock pot. Add enough water or water and broth to cover the beans by about 2 inches. (about 6 - 8 cups) add the goya ham concentrate if using.  Cover and cook on high for the first hour then turn the crock pot to low and cook for an additional 4 hours or until the beans are tender and a bit creamy. Remove the ham shanks or hocks and pull off all of the meat. Remove the bay leaf ...

INGREDIENTS: soft 6-inch tortillas, ground beef or turkey or even ground chicken, season of your choice (taco seasoning or season salt n pepper), tomatoes, red onion, scallions, cilantro, heavy cream, mild cheddar Colby jack and Monterey Jack cheese, butter, Cajun season (for cheese sauce) and sour cream to top DIRECTIONS: brown meat and drain grease, season meat to taste.to make cheese sauce bring heavy cream and butter to a boil and slowly add cheese until thickens. Add Cajun season to spice. With red onion green pepper tomatoes and cilantro dice up to make pico and season to taste. In aluminum pan layer tortilla, meat, cheese, pico, and continue for 3 4 layers on the top finish with the last of the meat pico cheese and bake in the oven for 20 mins on 400 once finish let cool down and top with sour cream and diced scallions

Excerpted from the editors of America’s Test Kitchen. Directions  1. Peel and quarter orange, then slice crosswise into 1⁄2-inch-thick pieces. 2. Combine orange, avocado, tomatoes, shallot, cilantro, and serrano in bowl. Add lime juice and 1⁄4 tsp salt; gently toss to combine. Cover and set aside. 3. For charcoal grill: Heat grill until hot, about 5 minutes. For gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). 4. Clean and oil cooking grate. Pat steak dry with paper towels, season with salt and pepper, then sprinkle with cayenne pepper. 5. Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on outer edges of meat, 5 to 6 minutes. Flip steak and continue to cook until charredandmeatregisters 125°F (for medium-rare), about 5 minutes. 6. Transfer steak to cutting board, tent loosely with aluminum foil, and let rest for 10 minute...

Skirt steak is one of our favorite ingredients for weeknight dinners because it cooks in just 6 to 8 minutes. For a variation, swap the tomatoes for peaches, or try fresh corn kernels in place of avocados. Skirt Steak with Avocado and Tomatoes 1 1/2 lb. (750 g) skirt steak Kosher salt and freshly ground pepper 1 Tbs. olive oil 1 1/2 cups (9 oz./280 g) cherry tomatoes, preferably multicolored 2 ripe avocados 1/4 cup (1/3 oz./10 g) chopped fresh parsley leaves Juice of 1/2 lime Cutting with the grain, cut the steak into 3 pieces. Season with salt and pepper and let stand at room temperature for 15 minutes. In a grill pan or fry pan over high heat, warm the olive oil. Working in batches as needed to avoid crowding, add the steak and cook until medium rare, 3 to 4 minutes per side. Transfer the steak to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the cherry tomatoes in half and place in a large bowl. Pit and peel the avocados and ...