Restaurant Style Red Beans and Rice

Restaurant Style Red Beans and Rice

Restaurant Style Red Beans and Rice

Ingredients

  • 2 15 oz. cans red beans, with liquid
  • 1 15 oz. can red beans, drained
  • 1/2 lb. smoked ham hock
  • 5 1/4 cups water, divided
  • 2 cups uncooked long-grain rice
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic salt
  • 1/4 tsp. ground red pepper
  • 1/2 tsp. salt, or to taste
  • 1/4 tsp. ground black pepper
  • 5 tbsp. lard

Instructions

  • In a 2w quart saucepan combine 1 drained can of bean, 1 undrained can of beans, ham hock and remaining 1 1/4 cup water.
  • Simmer on medium heat for 1 hour, until the meat starts to come away from the bone.
  • Remove from heat and cool until meat can be handled to be removed from bone.
  • In a saucepan bring 4 cups water to a boil.
  • Add rice and stir.
  • Reduce heat, cover and simmer for 20 minutes.
  • In a food processor combine meat, beans and the liquid in which they cooked.
  • To the mixture add onion powder, garlic salt, red pepper, salt, black pepper and lard.
  • Process for 4 seconds.
  • Beans should be chopped and the liquid thick.
  • To the food processor add the third can of drained beans.
  • Process for 1 to 2 seconds, so that most of the beans remain almost whole.
  • Pour mixture back into the saucepan and cook slowly on low, stirring often, until heated through.
  • Serve over cooked rice.

Baked Chicken and Mushrooms

Baked Chicken and Mushrooms

Baked Chicken and Mushrooms

Course: Main Course
Cuisine: American
Keyword: baked chicken

Ingredients

  • 4 tbsp. butter
  • 1 tsp paprika
  • 1/4 tsp thyme
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 broiler-fryer chicken, cut up or 2 1/2 lbs chicken thighs
  • 1/4 cup flour
  • 3/4 cup dry white wine
  • 2 cups sliced fresh mushrooms

Instructions

  • Melt butter in 13" X 9" baking pan.
  • Stir in thyme, paprika, salt, and pepper.
  • Dredge chicken pieces in flour, then swish in butter (both sides), until coated.
  • Arrange them in a baking dish.
  • Bake in hot oven (400F) until browned, about 30 minutes.
  • Reduce heat to 350F, turn over chicken pieces, and add muchrooms and wine.
  • Cover dish with foil and continue baking about 30 minutes longer.
Honey Glazed Ham

Honey Glazed Ham

Honey Glazed Ham

Course: Main Course, Side Dish
Cuisine: American
Keyword: ham, thanksgiving side

Ingredients

  • 5 lbs. Ready-To-Eat Ham
  • 1/4 cup whole cloves
  • 1/4 cup dark corn syrup
  • 2 cup honey
  • 2/3 cup butter

Instructions

  • Score ham, and stud with the whole cloves. Place ham in foil lined pan.
  • Place ham in a foil-lined pan.
  • In the top half of a double boiler, heat the corn syrup, honey and butter.
  • Keep glaze warm while baking ham.
  • Brush glaze over ham, and bake at 325F and 1 hour and 15 minutes in a preheated oven.
  • Baste ham every 10 to 15 minutes with the honey glaze.
  • During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze.
  • Remove from oven, and let sit a few minutes before serving.
Meatballs and Gravy

Meatballs and Gravy

Meatballs and Gravy

Ingredients

  • 1 1/2 lbs lean ground beef
  • 1/2 lb. ground pork
  • 2 slices white bread, soaked in water and squeezed dry
  • 1/2 cup minced onions
  • 3 tbsp chopped fresh parsley or 1 tbsp. dried parsley
  • 1 large egg, beaten
  • 3/4 tsp salt
  • 1/2 tsp fresh ground pepper, divided
  • 1 pinch nutmeg
  • 3 tsp vegetable oil, divided
  • 1 14.5 oz. can beef broth
  • 1 14.5 oz. can chicken broth
  • 1/4 cup water
  • 2 tbsp. cornstarch
  • 1/4 tsp. fresh grated lemon rind
  • 1/4 tsp. dried thyme

Instructions

  • Combine ground beef, pork, bread, onion, parsley, egg, salt, 1/4 tsp pepper and the pinch of nutmeg in medium bowl.
  • Shape mixture into 1 inch balls.
  • Heat 1 1/2 tsp. oil in large skillet over medium heat.
  • Add half of the meatballs and cook until browned, about 6 to 8 minutes; drain oil.
  • Transfer meatballs to paper towel lined plate.
  • Repeat with remaining 1/12 tsp. oil and meatballs.
  • Add beef and chicken broths to skillet, return meatballs to skillet.
  • Bring to a boil; reduce heat, cover and simmer, 30 minutes.
  • In a small bowl combine water and cornstarch, stir well to make a slurry.
  • Add to meatballs and broth.
  • Bring to a gentle boil to thicken.
  • Add remaining pepper, grated lemon peel and thyme.
  • Cook slowly 5 minutes longer.
  • Serve over mashed potatoes, buttered noodles, or steamed white rice.
Homestyle Meatloaf

Homestyle Meatloaf

Homestyle Meatloaf

Course: Main Course
Cuisine: American
Keyword: meatloaf

Ingredients

  • 2 tsp. vegetable oil
  • 1 green onion, minced
  • 3 garlic cloves, minced
  • 2 tbsp. green bell pepper, minced
  • 2 tbsp. carrot, frated
  • 2 eggs, beaten
  • 1 cup milk
  • 2 tsp. salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 1/2 lbs. ground chuck
  • 3/4 lb. ground pork
  • 1 cup bread crumbs
  • 1/2 cup all-purpose flour
  • 1/4 cup ketchup plus an additonal 1/4 c. ketchup (for top)

Instructions

  • Preheat oven to 350F.
  • Saute green onion, garlic, green pepper, and carrot in vegetable oil over medium heat for a couple minutes.
  • Combine beaten eggs with milk, salt, black pepper, garlic powder, and onion powder in a medium bowl.
  • Mix bread crumbs and flour into ground chuck and ground pork with your hands.
  • Press the mixture into a meat loaf pan (the kind of pan with drainage holes on the bottom) or a large loaf pan.
  • Bake for 30 minutes, then spread 1/4 cup of letchup over the top of the meatloaf and bake for another hour.
  • Remove from oven and allow it to sit for 10 minutes before slicing and serving.
Slow Cooker Pot Roast

Slow Cooker Pot Roast

Slow Cooker Pot Roast

Course: Main Course
Cuisine: American
Keyword: pot roast

Equipment

  • Crock Pot

Ingredients

  • 2 (10.75 oz.) cans condensed cream of mushroom soup
  • 1 (1 oz.) package dry onion soup mix
  • 1 1/4 cups water
  • 5 1/2 lb. pot roast

Instructions

  • In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
  • Place pot roast in slow cooker and coat with soup mixture.
  • Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.