1 lb burger
1 15 oz can black beans, drained and rinsed
2 med onions, chopped
2 cloves garlic, minced
2 cans beef broth
3 C diced tomato
1/2 C Storandt Farms Rhubarb Jam
1 tsp chili powder
1 Tbsp vinegar
1/4 tsp allspice
1/4 tsp salt
In a large skillet, brown the beef, onions and garlic. Add the remaining ingredients and allow to simmer for 30 minutes. Serve with your favorite crusty bread.
2-3 lb chicken wings
1 jalapeno pepper, finely chopped
1 tsp red pepper flakes
1/4 C green onions, chopped (for garnish)
1 C Storandt Farms Raspberry Jalapeno Jam
2 tsp soy sauce
1/4 tsp ground ginger
Combine jam, jalapeno, soy sauce, ginger, and pepper flakes in saucepan. Simmer for 5 minutes. Allow to cool and pour into a plastic bag, reserving 1/4 of the sauce for basting. Rinse the chicken wings and pat dry. Toss into the bag with sauce to coat. Grill or broil over medium heat for 40 minuts, turning regularly. Baste with reserve sauce just before removing from the grill or broiler.
3lb prepared meatballs
2C Storandt Farms Berry Cranberry Jam
1/2 C chili sauce
1 C dried cranberries
Make your favorite meatballs, when cooked add them to the crockpot combine all the ingredients and heat on low for 3 hours.
1-1 1/2 lv boneless pork loin
1/2 C Storandt Farms Berry Cranberry Jam
1 tsp dried thyme
Put pork loin in the slow cooker. Mix the thyme with the jam and pour over the pork. Cook on low for 8-10 hours or on high for 4-6 hours
1 Sm Onion
1 can Sauerkrout
1/4 cup Butter
1/4 cup Flour
1 cup Chicken Broth
2 cups Whole Milk
6 oz Swiss Cheese
2 cups Corned Beef
1 tsp Dill
1 tsp Brown Mustard
Melt and Saute' the onion, sauerkraut in the butter. Add flour to form roux. Add chicken broth and milk. When it's warm add the cheese, corned beef, dill and mustard. Heat through and serve with Marble Rye croutons.
1 Box Chocolate fudge cake mix
Ingredients on the box: eggs, water, vegetable oil
For the topping:
1 pkg Oreo cookies (14.3 oz)
1 Jar Hot fudge sauce (12.8oz)
1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz)
*optional see below 1¾ C Milk *optional, see below
For the dirt 1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz)
1¾ C Milk
1 container Cool Whip
Additional hot fudge sauce for drizzling Additional crushed Oreos for garnish
Preheat the oven to 350°F.
Combine cake mix according the instructions on the box, adding eggs, oil and water. Beat on medium speed until well combined. Bake the cake in 9x13” pan for 22-28 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
For the topping:
While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake. Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce (minus 3 tablespoons) on the top of cake and allow it to absorb in the cake until cake is cooled.
When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1¾ cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
For the dirt:
Prepare the pudding layer by mixing a package of instant dark chocolate pudding with cold milk. Refrigerate until the pudding has set. Take a large Ziploc bag and crush the ¾ of the bag of Oreos into smaller pieces using a rolling pin or other large, heavy object. Once the pudding has set, mix in a container of Cool Whip until well blended. Mix in crushed Oreos into the mousse and spread the dirt over the top of cake. You can top you cake with the remaining hot fudge and some leftover Oreos. Serve cold.
Notes Optional: Add a layer of chocolate pudding over the hot fudge to soak into the cake
4 cups cooked, chopped chicken (1 whole rotisserie chicken)
12 oz spaghetti, cooked and drained
2 cans Cream of Chicken soup (I used 98% fat free
( 1/4 cup chicken broth
16 oz sour cream (I used light)
1 stick of butter, melted
1/4 tsp cayenne pepper
1/4 cup dried parsley
1/2 tsp salt
1/4 tsp ground pepper
1 tsp Italian seasoning
1/2 cup Parmesan cheese
1 1/2 - 2 cups shredded sharp cheddar cheese
1 cup Italian breadcrumbs
Preheat oven to 350. Combine first 12 ingredients. Spread into a lightly greased 9x13-inch dish (or 2 9x9-inch dishes). Top with cheddar cheese and breadcrumbs. Bake uncovered for 45-60 minutes, until bubbly.
2 lb + Flank steak butterflied
2 garlic cloves, sliced
1 cup fresh baby spinach
5 – 6 slices provolone cheese
1 small red bell pepper, diced
1 small sweet onion, diced
2 tbs honey mustard
coarse ground black pepper
3 – 5 slices of bacon
Wash, dry and butterfly Flank Steak. Saute onions, red bell peppers, Crimini mushrooms, salt and pepper. Apply mustard to inside of Flank Steak. Layer the stuffing ingredients: Provolone cheese, salt, pepper, parsley, sauteed vegetable and spinach. Roll Flank Steak up to make a log. Apply olive oil to surface. Salt and Pepper Place Bacon on top. Tie with Butchers twine. Roast at 350 F for approximately 1hr or until internal temp reaches 140 F
2 cups Sweet Baby Ray’s Original BBQ Sauce
1 quart Pulled Pork
6 cups Mac-n-Cheese, prepared
1 cup Garlic Crumbs
¼ cup Sweet Baby Ray’s Garlic Parmesan Wing Sauce
¾ cup Panko Bread Crumbs
4–6 lbs. Pork Butt, boneless
¾ cup Garlic, granulated
¼ cup pepper, black, ground
¼ cup salt, Kosher
Directions Using a cast iron pan, spray well with cooking spray. Mix the pulled pork and Sweet Baby Ray’s Original BBQ Sauce well. Once mixed spread the pork evenly in the pan. Top the pork with the prepared mac-n-cheese evenly covering the pork. Sprinkle the garlic crumbs over the mac-n-cheese. Bake in a 350 F oven for 30-45 minutes or until the crumbs are browned and you have reached an internal temperature of 165 degrees.
Place all ingredients in a large mixing bowl and mix well. To better incorporate the sauce into the crumbs, press and roll the bread crumbs in your hands – similar to rolling a meat ball. This will help distribute the sauce throughout the bread crumbs. Remove to a storage container and refrigerate until needed.
Place the pork into a pan. Generously season the pork on all sides with the garlic, salt and pepper. Cover with foil. Roast covered in a 350 F convection oven for 3-4 hours, or until the pork is fork tender and the meat can be pulled easily apart. Remove, uncover and let cool for 30-60 minutes where the pork is still hot/warm but manageable to be pulled apart. Pull the pork, slightly shredding the pork as you separate the fat from the meat. Place the pulled pork on a baking sheet and refrigerate to cool to below 41 F. Cover and reserve until needed. Discard the fat.
Make approximately 40 – 1” to 1 ¼” meatballs from: ¾# ground beef, ¾# Italian sausage, 2/3 cup fresh bread crumbs, 2 cloves minced garlic, 3 Tbs parsley, 1/4cup grated Romano, 1/4cup grated Parmesan, 1 egg, 2 Tbs milk, & salt+pepper. Bake @ 350 degrees1/2 hour then set aside. To make soup: Brown in olive oil - 1 large onion minced, 3 carrots diced, 3 stalks celery diced – until veggies are soft. Add 10 cups chicken stock & ½ cup dry white wine. Bring to boil & add 1 cup small pasta (orzo, etc). Cook 8 minutes until pasta is tender. Add ¼ cup minced fresh dill & meatballs. Simmer 1-2 minutes. Salt & pepper to taste. Stir in 12 oz fresh baby spinach washed and trimmed. Cook 1 minute. Ladle into soup bowls and sprinkle w/grated fresh parmesan. (also can add chicken from making stock or a rotisserie one).