Braised Beef In Barolo (crock Pot)

Total Time: 7 hrs 30 mins Preparation Time: 30 mins Cook Time: 7 hrs

Ingredients

• Servings: 6
• 6 lbs roast beef (eye of the round roast or another lean cut)
• 2 1/2 cups red (barolo)
• 2 carrots, sliced
• 2 onions, chopped
• 1 stalk celery, sliced
• 1 -2 garlic clove, minced
• 1 teaspoon sage
• 1 teaspoon rosemary
• 1 bay leaf
• 1/4 teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons butter
• 3 tablespoons olive oil
• 3 tablespoons bacon fat
• 1/2 cup red (barolo)
• 1 cup beef broth
• 1 pinch unsweetened cocoa powder

Recipe

• 1 tie the beef with kitchen string & place in a large dish; add the next 10 ingredients and let marinade for 6 to 7 hours.
• 2 drain the meat, reserving the marinade and pat dry with paper towels.
• 3 heat the butter, oil & bacon fat in a pan; add the meat and cook over high heat, turning frequently, until browned all over, then transfer to a slow cooker.
• 4 tip the pan and remove as much fat as possible, then deglaze pan with remaining & pour over beef; add marinade & beef broth to slow cooker.
• 5 cook on low for 7 to 8 hours; the meat is cooked when it feels very tender at the pricking of a knife or fork.
• 6 remove beef from slow cooker & remove kitchen string; tent for about 10 minutes before carving.
• 7 make sauce: remove bay leaf, stir in cocoa powder & pour liquid into a blender or food processor; being careful with this hot liquid, process until smooth.
• 8 if desired, thicken on stove top using flour, corn starch or arrowroot.

Brain Food Brownies

Braided Sesame Seed Bread

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 1/2 cups hot milk
• 1/4 cup sugar
• 1 tablespoon salt
• 1/2 cup butter
• 5 teaspoons active dry yeast
• 1/2 cup warm water
• 2 eggs
• 6 1/2 cups flour
• 1 egg
• 2 tablespoons butter
• 2 tablespoons sesame seeds or 2 tablespoons poppy seeds

Recipe

• 1 into hot milk, stir sugar, salt, and 1/2 cup butter.
• 2 cool to lukewarm.
• 3 sprinkle yeast over warm water in bowl.
• 4 stir to dissolve.
• 5 stir in lukewarm milk mixture.
• 6 add 2 eggs and 3 cups flour and beat at high speed for 2 minutes.
• 7 with a wooden spoon gradually beat in 3 1/2 cups flour and mix with hand until dough is stiff enough to leave the side of the bowl.
• 8 knead for 10 minutes or until elastic.
• 9 place dough in lightly greased large bowl.
• 10 turn dough over to bring up greased side.
• 11 cover with towel and let rise for 1 1/2 hours in warm place.
• 12 divide dough in half and cut each half into thirds.
• 13 roll each third into 26" long strips.
• 14 braid three strips and pinch ends together.
• 15 on a large greased cookie sheet, form braid into a ring (6 inches in diameter).
• 16 mix egg with 2 tablespoons water and brush top.
• 17 brush with 2 tablespoons melted butter.
• 18 let rise 1 hour.
• 19 preheat oven to 375.
• 20 brush with rest of egg mixture and put sesame or poppy seeds on top.
• 21 bake 45 minutes or until golden brown.

Brain Berry Muesli

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 2
• 1/2 cup rolled oats
• 1 cup water
• 1 tablespoon cranberry juice
• 2 teaspoons honey
• 1 tablespoon raw almonds, chopped
• 1 tablespoon raw sunflower seeds
• 2 tablespoons dried cranberries
• 1 tablespoon wheat germ
• 1/2 teaspoon vanilla
• 1 large apple, grated
• 1 banana, sliced
• 1/4 cup fresh blueberries
• 1/2 cup unsweetened almond milk

Recipe

• 1 advance preparation: combine all ingredients except apple, banana, fresh blueberries and almond milk. soak overnight.
• 2 grate apple, slice banana, add to mixture.
• 3 place in serving bowls, sprinkle blueberries on top.
• 4 add milk or coconut milk yogurt and serve.
• 5 can try warming it gently if you like.

Braided Bread (chlieb Vrkoc)

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• 1 cup scalded milk
• 1/4 ounce active dry yeast (never use fast rising)
• 2 teaspoons sugar
• 5 ounces evaporated milk
• 1 cup warm water
• 1 tablespoon butter, melted
• 6 cups flour
• 2 egg yolks, beaten
• 3/4 tablespoon salt
• 2 tablespoons butter, melted

Recipe

• 1 dissolve yeast and sugar in lukewarm milk.
• 2 combine evaporated milk, water, and butter.
• 3 sift flour into a deep bowl.
• 4 add yeast mixture to flour, then add evaporated milk mixture.
• 5 finally add beaten egg yolks and salt.
• 6 knead very well.
• 7 cover and set in a warm, draft-free place for 2 hours.
• 8 divide into two balls.
• 9 roll one out on a floured board into a rectangle and divide into three parts, then do the same with the other ball.
• 10 let sit, covered, for 15 minutes.
• 11 braid three parts into a loaf (center goes over outer part, alternating). do the same with the other loaf.
• 12 allow to rise 1 hour in a warm place.
• 13 brush both loaves with melted butter.
• 14 bake for 10 minutes at 350, then for 1 hour at 375 (internal temp should read 190).

Braised Asparagus

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb asparagus
• 2 tablespoons vegetable oil
• kosher salt
• fresh ground black pepper
• 1 cup low sodium chicken broth or 1 cup low sodium vegetable broth
• 3 tablespoons unsalted butter

Recipe

• 1 cut off the woody white ends of the asparagus spears. if desired, remove the tough fibrous outer layer from the lower half of each spear using a vegetable peeler.
• 2 in a straight-sided saute pan, heat oil until smoking. add asparagus in a single layer. season with salt and pepper and cook undisturbed until lightly browned, 1-2 minutes. shake pan to turn spears and cook another 1-2 minutes. add stock and butter to pan and immediately cover.
• 3 cook until spears are tender and butter and stock have emulsified into a lightly-thickened sauce, 7-10 minutes. (if sauce evaporates and butter begins to burn, add a couple of tablespoons of water.) serve at once.

Braised Beef

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 3 lbs rump roast
• salt & pepper
• 1 tablespoon prepared mustard
• 8 slices bacon, diced, uncooked
• 3 tablespoons vegetable oil
• 2 onions, coarsely chopped
• 1/4 teaspoon thyme (to taste)
• 1 bay leaf
• 1/4 teaspoon parsley (to taste)
• 1/4 teaspoon paprika (to taste)
• 1 teaspoon tomato paste
• 1/2 cup dry red
• 1 cup beef stock
• 2 tablespoons all-purpose flour
• water
• 1/2 cup whipping cream or 1/2 cup sour cream

Recipe

• 1 rub beef generously, all over, with salt, pepper and mustard.
• 2 sautee the bacon in large heavy pan.
• 3 remove bacon.
• 4 add oil.
• 5 when hot, add the beef and brown evenly on all sides.
• 6 add the onions and herbs. cook until the onions are nearly tender, then add the paprika, tomato paste, , stock and replace the bacon.
• 7 cover the pot and simmer 1 1/2 to 2 hours, until tender.
• 8 remove and let it stand for 5 - 10 minutes before carving.
• 9 meanwhile, stir the flour into small amount of water. add this into hot cooking liquid.
• 10 stir constantly till thick.
• 11 stir in the cream of your choice (i liked it best with sour cream).
• 12 serve with mashed or fried potatoes.

Brad's Favorite Meat On A Stick

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (1 lb) package boneless skinless chicken breast
• 1 (10 ounce) bottle teriyaki marinade
• 1 teaspoon minced garlic
• 1/4 cup creamy peanut butter
• 1/2 teaspoon sesame oil

Recipe

• 1 cut chicken breasts into thin strips about 1/4'' to 1/2'' wide.
• 2 combine all ingredients with enough teriyaki sauce to cover the chicken breasts and marinate overnight.
• 3 soak wooden skewers in water and run several strips each skewer.
• 4 preheat broiler.
• 5 cover roasting pan with foil and spray with non-stick cooking spray.
• 6 broil skewers about 10 minutes per side, or until chicken is done.
• 7 serve with rice if desired.

Brain Cell Delight

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 6 ounces blueberry jello gelatin
• 16 ounces cottage cheese, small curd
• 16 1/2 ounces blueberries in syrup

Recipe

• 1 prepare jello according to package directions.
• 2 chill until firm.
• 3 scoop cottage cheese into a bowl.
• 4 drain and set aside the syrup from the blueberries.
• 5 add the berries to the cottage cheese and mix well.
• 6 add food coloring to turn the cottage cheese a nice grayish color when blended.
• 7 to serve put a couple of spoonfuls of jello (congealed brain fluid) on a plate, some of the syrup on that, and a scoop of the cottage cheese & blueberry mix(brain matter) on top.

Braided Easter Egg Bread

Total Time: 2 hrs 50 mins Preparation Time: 2 hrs Cook Time: 50 mins

Ingredients

• 2 1/2 cups all-purpose flour, divided
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 (1/4 ounce) package active dry yeast
• 2/3 cup milk
• 2 tablespoons butter
• 2 eggs
• 5 whole eggs, dyed if desired
• 2 tablespoons butter, melted

Recipe

• 1 in a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. combine milk and butter in a small saucepan; heat until milk is warm and butter is softened but not melted.
• 2 gradually add the milk and butter to the flour mixture; stirring constantly. add two eggs and 1/2 cup flour; beat well. add the remaining flour, 1/2 cup at a time, stirring well after each addition. when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
• 3 lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• 4 deflate the dough and turn it out a lightly floured surface. divide the dough into two equal size rounds; cover and let rest for 10 minutes. roll each round into a long roll about 36 inches long and 1 1/2 inches thick. using the two long pieces of dough, form a loosely braided ring, leaving spaces for the five colored eggs. seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough.
• 5 preheat oven to 350 degrees f (175 degrees c). place loaf on a buttered baking sheet and cover loosely with a damp towel. place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. brush risen loaf with melted butter.
• 6 bake in preheated oven for 50 to 55 minutes, or until golden.

Braised Short Ribs By Pioneer Woman

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 8 whole beef short ribs
• 1 dash kosher salt, & pepper to taste
• 1/4 cup all-purpose flour
• 6 pieces pancetta, diced
• 2 tablespoons olive oil
• 1 whole medium onion, diced
• 3 whole carrots, diced
• 2 whole shallots, peeled and finely minced
• 2 cups red
• 2 cups beef broth (enough to almost cover ribs)
• 2 sprigs thyme
• 2 sprigs rosemary

Recipe

• 1 salt and pepper ribs, then dredge in flour. set aside.
• 2 in a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. remove pancetta and set aside. do not discard grease.
• 3 add olive oil to pan with the pancetta grease, and raise heat to high. brown ribs on all sides, about 45 seconds per side. remove ribs and set aside. turn heat to medium.
• 4 add onions, carrots, and shallots to pan and cook for 2 minutes. pour in and scrape bottom of pan to release all the flavorful bits of glory. bring to a boil and cook 2 minutes.
• 5 add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. taste and add more salt if needed. add ribs to the liquid; they should be almost completely submerged. add thyme and rosemary sprigs (whole) to the liquid.
• 6 put on the lid and place into the oven. cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. ribs should be fork-tender and falling off the bone. remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. at the last minute, skim fat off the top of the liquid. (can also refrigerate mixture, then remove solid fat from the top.).
• 7 serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

Braided Egg Bread Clay Cooker

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1/2 cup milk (125 ml)
• 6 tablespoons butter (90 ml) or 6 tablespoons margarine (90 ml)
• 2 tablespoons sugar (30 ml)
• 1/2 teaspoon salt (2 ml)
• 1/4 cup warm water (105 o 115 f.)
• 1 tablespoon active dry yeast, one package
• 3 1/2 cups all-purpose flour (approximately, 875 ml)
• 3 eggs
• 1 egg white
• 1 teaspoon water
• 1 teaspoon sesame seeds

Recipe

• 1 scald milk; remove from heat. stir in butter, sugar and salt, stirring until butter melts. pour into large mixer bowl; cool to lukewarm. place 1/4 cup warm water in small bowl; sprinkle with yeast. let stand until softened, about 3 minutes.
• 2 add yeast mixture and 1 3/4 cups of the flour to milk mixture. mix until blended; beat on medium speed until dough is elastic and pulls away from bowl, about 5 minutes.
• 3 beat in eggs, one at a time, beating well after each addition. beat in 1 cup of the flour. stir in 1/2 cup of the flour to make soft dough. turn dough floured surface. knead, adding flour as needed, until dough is smooth and satiny and small form just under surface, about 15 minutes.
• 4 place dough in greased bowl; turn greased side up. let stand covered in warm place until doubled, about 1 1/2 hours.
• 5 soak bottom of a 3 1/4 quart (3.25 l) unglazed clay cooker in water about 15 minutes.
• 6 when dough has doubled, drain bottom; pat dry; grease sides and bottom generously. line cooker with parchment paper cut to fit bottom only; grease parchment paper.
• 7 punch down dough. turn floured surface. knead lightly just to expel air . divide into 3 pieces. roll each piece between palms of hands into 12 inch rope. place ropes, side by side, in cooker; braid ropes and tuck ends under. let stand, covered with waxed paper, in warm place until nearly doubled, about 45 minutes to 1 hour. mix egg white and 1 teaspoon water. brush dough with egg white mixture; sprinkle with sesame seeds.
• 8 soak top of cooker in water about 15 minutes; drain. place covered cooker in cold oven. set oven at 425°f (this temperature of 425°f is correct the bread will not burn, it is golden brown all over and crusty.) bake until bread sounds hollow when tapped and crust is brown, 40 to 45 minutes. remove from cooker; cool on wire rack.
• 9 clay cookery.

Braided Coffee Cake

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• 1 (1/4 ounce) package active dry yeast
• 1/2 cup lukewarm water
• 1 egg, at room temperature
• 1/2 cup butter, cut up
• 1/2 cup water
• 1/4 cup sugar
• 3/4 teaspoon salt
• 4 cups all-purpose flour
• 1/4 cup butter, melted
• 1/2 cup chopped nuts
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• powdered sugar icing

Recipe

• 1 in a large bowl, dissolve yeast in the 1/2 cup warm water. stir in egg. in a small saucepan, heat and stir the 1/2 cup butter, 1/2 cup water, 1/4 cup sugar and salt until mixture is lukewarm and butter is almost melted. stir butter mixture into the yeast mixture. stir in flour.
• 2 on a lightly floured surface, knead the dough for 4 to 6 strokes or until ingredients are combined. transfer to a greased bowl. cover with greased plastic wrap; chill if you like for 8-24 hours.
• 3 let dough stand, covered, at room temperature for 1 hour. meanwhile, lightly grease baking sheet. divide dough in half. on a lightly floured surface, roll each half of dough into a 14x9 inch rectangle. spread the melted butter over dough rectangles. in a small bowl, mix nuts, 1/2 cup sugar, brown sugar and cinnamon. cut each rectangle into 3 14x3 inch strips. sprinkle the mixture in the center of each strip. using your fingers pinch dough to seal.
• 4 to shape a loaf, place 3 filled ropes, seam side down, 1 inch apart. starting at the middle, loosely braid by bringing the left rope over the center rope. next bring the right rope over new center rope. repeat to end. press ends together to seal; tuck under. repeat to make a second loaf. carefully transfer braids to cookie sheet. cover and let rise for 1 hour.
• 5 preheat oven to 350°f bake for 20-25 minutes or until loaves sound hollow when lightly tapped. immediately remove loaves from baking sheet. cool on wire racks. meanwhile, in a medium bowl, combine 11/2 cup sifted powdered sugar, 1 tbsp milk, and 1/2 teaspoons vanilla. stir in additional milk, 1 teaspoons at a time, until icing is easy to drizzle. drizzle icing on loaves.

Braised Beef & Onions

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 1/2 lbs boneless chuck roast, cut into 1 1/2-inch pieces
• 1 (16 ounce) package frozen small whole onions
• 1/2 cup merlot or 1/2 cup beef broth
• 1/4 cup hoisin sauce
• 2 tablespoons all-purpose flour
• 1 (8 ounce) can tomato sauce with basil garlic and oregano
• 1 1/2 cups baby carrots

Recipe

• 1 heat oven to 325°f melt butter in 6-quart ovenproof covered saucepan or dutch oven until sizzling; add beef. cook over medium-high heat, stirring occasionally, until browned (5 to 8 minutes). add onions, and hoisin sauce. cover; bake 45 minutes.
• 2 stir flour into tomato sauce in small bowl. add carrots and tomato sauce mixture to beef mixture. continue baking, covered, for 45 minutes or until meat and vegetables are tender. serve over hot cooked spaetzle or noodles of choice.
• 3 recipe tip
• 4 hoisin sauce is a thick, reddish-brown sauce made from soybeans, garlic, chile peppers and spices. it lends a sweet, spicy and salty flavor to food. look for it bottled in the oriental food section of the supermarket.

Brain Freeze Banana Split

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1/4 cup frozen fruit punch concentrate
• 1/4 cup frozen pineapple concentrate
• 1/4 cup frozen grape juice concentrate
• 3 (8 ounce) containers vanilla yogurt
• 4 medium bananas, peeled

Recipe

• 1 make 1 tub each of brain freeze using grape juice, fruit punch and pineapple juice concentrates.
• 2 use 1 container of yogurt and 1/4 c juice concentrate for each tub.
• 3 whisk together until completely blended.
• 4 cover tubs and place in freezer until firm (about 6 hours.).
• 5 cut bananas in half lengthwise.
• 6 place 2 banana halves in each of 4 banana split dishes.
• 7 shave mixtures with ice shaver and top each banana with 1 scoop each of all 3 flavors.
• 8 decorate with strawberries, maraschino cherries or nuts.

Brahim's Desert Couscous

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 250 g diced lamb or 250 g chicken thighs
• 2 large ripe tomatoes, cored and cut in 8 pieces each
• 300 g potatoes, quartered lengthwise
• 250 g carrots, peeled and cut in long chunks
• 250 g zucchini, cut into long chunks
• 1 large onion, peeled and cut into long, chunky slices (about 300g)
• 1/4 cup fresh parsley, wrapped in cheesecloth
• 2 cups couscous (about 330g)
• 4 tablespoons olive oil
• 1 tablespoon hot sauce (optional)
• salt & freshly ground black pepper

Recipe

• 1 start by sautéeing the meat, onions, tomatoes in 1 tablespoon of the oil for a couple minutes over a high heat.
• 2 grind in some salt and lots of black pepper.
• 3 meanwhile, heat up some water in a kettle and after a couple minutes add in the parsley and all the vegetables except the courgettes plus enough hot water to cover everything.
• 4 cover the pot and cook over a high heat.
• 5 next, put the couscous in a large bowl and pour over 1/4 cup water.
• 6 rub the grains together by using both your hands and moving them back and forth, palms together, with the couscous between your palms. you make the same form with your hand as if you were praying. rub until the couscous is no longer clumpy and all the water has been absorbed.
• 7 spread the couscous evenly in the top of your couscousiere.
• 8 if you do not have a couscousiere, you can fashion one out of a colander and some cheesecloth. all you need is something to steam the couscous.
• 9 the two most crucial things are that the colander sits high enough in the pot that the water below will not come in contact with the couscous and also that you have a tight seal between the top and bottom so the steam is forced through the couscous.
• 10 if you are making your own steamer, a cloth wrapped around the pot may help form a tight seal. if you do not have this, the couscous will take longer to cook properly because it won't get the same volume of steam going through it.
• 11 wait a couple minutes for the steam to start rising through the couscous and then cover and cook for 10 minutes.
• 12 take the couscous out and empty into the bowl.
• 13 add another 1/4 cup water and some salt, then oil your hands with some of the remaining olive oil and rework the couscous the same way you did the first time.
• 14 it can be very hot so you may have to stir the couscous a few times until you are able to handle it.
• 15 all the while, the stew is continuing to cook.
• 16 place the couscous back in the steamer and cover for another 10 minutes.
• 17 repeat this process twice or more if necessary, until the couscous is light and fluffy.
• 18 add the courgettes during the last 10 minute cooking.
• 19 when ready, take out the parsley from the stew.
• 20 pile the couscous in a bowl and arrange the meat and vegetables around the sides and on top.
• 21 drizzle 3-4 spoonfuls of the cooking liquid over the couscous.
• 22 if you want hot sauce, water it down as well into a runny consistency with the cooking broth and set out separately for people to add as desired.
• 23 eat with your hands if you want to be moroccan, with no one touching the meat until the guest has first reached for theirs, or go western and spoon it out plates.

Braised And Barbecued Chicken Thighs

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 4 boneless skinless chicken thighs
• 1/2 cup orange juice
• 1/2 cup pineapple juice
• 1 tablespoon cornstarch
• 1/3 cup soy sauce
• 1/3 cup light brown sugar, packed
• 2 tablespoons minced fresh ginger
• 3 tablespoons vinegar
• 3 tablespoons ketchup
• 1/2 teaspoon crushed red pepper flakes
• 2 cloves garlic, minced
• 1/4 cup green onion top, chopped

Recipe

• 1 heat oil in a skillet over medium heat, add chicken and saute for 6 minutes, turning once.
• 2 combine juices in a large bowl.
• 3 stir together cornstach and 1 tbsp juice mixture in another bowl and set aside.
• 4 stir soy sauce and next 6 ingredients into remaining juice mixture, pour over the chicken.
• 5 bring to a boil, cover, reduce heat to low and simmer 35 minutes, turning chicken after 20 minutes.
• 6 uncover chicken and stir in cornstarch mixture.
• 7 cook, stirring occasionally, 5 minutes or util sauce is thickened.
• 8 serve on a bed of rice topped with the green onions.

Braised Beef And Vegetables

Total Time: 10 hrs 20 mins Preparation Time: 20 mins Cook Time: 10 hrs

Ingredients

• Servings: 8
• 6 slices bacon, chopped
• 1 1/2 lbs beef stew meat
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 garlic cloves, minced
• 4 carrots, diced
• 1 bay leaf
• 2 teaspoons dried thyme
• 1 1/2 teaspoons dried sage, crumbled
• 1 teaspoon paprika
• 1 1/2 cups beef stock
• 1/3 cup dry
• 3 cups potatoes, peeled and cubed
• 3 cups turnips, peeled and cubed
• 1/3 cup all-purpose flour
• 1/4 cup fresh parsley, chopped

Recipe

• 1 in large shallow dutch oven, cook bacon over medium-high heat until crisp, about 5 minutes.
• 2 set aside on paper towel-lined plate.
• 3 drain off fat in pan.
• 4 meanwhile, cut beef into 1-1/2-inch cubes, trimming off fat.
• 5 sprinkle with salt and pepper.
• 6 add oil to pan; brown beef, in batches. remove to separate plate.
• 7 drain off any fat.
• 8 add onion, garlic and carrots to pan; cook over medium heat, stirring often, until onion is softened, about 5 minutes.
• 9 return bacon and beef with any accumulated juices to pan; add bay leaf, thyme, sage and paprika.
• 10 stir in stock, 1-1/2 cups water and ; bring to boil, stirring and scraping up brown bits.
• 11 transfer to slow cooker.
• 12 stir in potatoes and turnips; cover and cook on low for 8 to 10 hours or until beef is tender. (for best results, use low power only.)
• 13 whisk flour with water; whisk into stew.
• 14 cover and cook until thickened, 30 minutes.
• 15 discard bay leaf; stir in parsley.

Brain Gelatin

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 2 (6 ounce) boxes gelatin, mix any flavor (peach or watermelon give the best color)
• 1 3/4 cups boiling water
• 3/4 cup cold water
• 9 ounces fat-free evaporated milk (must be fat-free or it will curdle)
• 15 drops red food coloring
• 15 drops green food coloring
• 15 drops blue food coloring

Recipe

• 1 before each use, wash the mold with warm soapy water and a soft cloth or sponge.
• 2 spray or smear the inside of the mold with a small amount of vegetable oil, then wipe out the excess.
• 3 put the gelatin mix in a large bowl and add the boiling water.
• 4 stir about two minutes until the mix is dissolved.
• 5 stir in the cold water.
• 6 stir in the evaporated milk and food coloring.
• 7 adjust coloring until it is the perfect pinkish-gray and stir.
• 8 pour the mixture in the brain mold, stopping about 1/4 inch from the top.
• 9 place the brain mold in a shallow bowl so it will sit level, and refrigerate overnight.
• 10 to remove the brain, shake the mold gently until the gelatin loosens.
• 11 place a flat plate upside down over the open side of the mold, then flip the mold and the plate together.
• 12 lift the mold off, leaving the brain on the plate.

Brain Cramp Salad

Total Time: 120 hrs 47 mins Preparation Time: 120 hrs 35 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 eggs, hard boiled
• 7 ounces lettuce leaves
• 1 (14 ounce) can tuna, drained
• 7 ounces green beans, trimmed,lightly cooked
• 6 ripe tomatoes, quartered
• 1 onion, chopped
• 3 ounces black olives, pitted
• 4 tablespoons citrus fruit oil, recipe follows
• 3 tablespoons white vinegar
• 16 fluid ounces extra virgin olive oil
• 2 lemons, washed thoroughly,zest only
• 1 lime, washed thoroughly,zest only
• 1 orange, washed thoroughly,zest only
• 3 -4 sprigs fresh rosemary, rinsed
• 6 -8 peppercorns

Recipe

• 1 ---to make the citrus fruit oil---.
• 2 half fill a bottle with the olive oil.
• 3 carefully insert the zest into the oil, using a skewer to position if the neck of the bottle is too narrow.
• 4 finally, push the rosemary sprigs into the oil- you may find that they float to the top.
• 5 add the peppercorns and then stir the mixture with the skewer.
• 6 seal the bottle and refrigerate for at least 5 days before using.
• 7 keep refrigerated once opened.
• 8 ---to make the salad---.
• 9 shell the eggs and cut into quarters.
• 10 line four salad bowls with the lettuce.
• 11 separate the tuna into chunks and arrange in one section of each bowl.
• 12 arrange the beans, tomatoes, onion and olives in the other sections of the bowl.
• 13 whisk the oil and vinegar and pour over the salads.

Braised Apples With Saffron

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1/4 cup unsalted butter
• 1 large shallot, thinly sliced in rings
• 6 apples, quartered and seeded
• 1/4 teaspoon saffron thread, crumbled
• 1 1/2 cups chicken stock
• 1 1/2 cups apple
• 1/4 cup dry
• 3 tablespoons dried currants
• salt and pepper

Recipe

• 1 melt butter in a large saucepan over medium heat. add shallot and cook until soft, stirring often, about 4 minutes. add apples and turn to coat. stir in saffron, stock, , and currants, season with salt. bring to a boil. reduce heat to low and cover. simmer stirring occasionally until apples are tender, 12-15 minutes.
• 2 using a slotted spoon, transfer apples to a bowl. raise heat to medium-high and cook sauce until reduced by half, about 10 minutes more. season with pepper. pour sauce over apples.
• 3 serve warm or at room temperature.

Braised Beef Cube Mix

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• 5 lbs stew meat, cut in small chunks
• 1 (8 ounce) package onion soup mix
• 2 bay leaves
• 2 (2 ounce) cans cream of mushroom soup
• 1 (2 ounce) can condensed golden mushroom soup
• 1 (2 ounce) can cream of celery soup
• 1 quart water

Recipe

• 1 preheat oven to 300°f (150°c). combine all ingredients in a large covered casserole or dutch oven. stir until well-blended.
• 2 bake 3-4 hours until meat is tender. cool.
• 3 put in eight 1-pint freezer containers, leaving 1/2 inch space at top. seal and label containers. freeze. use within 3 months.

Brady's Special Cake Dessert For Dad

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1 slice white cake, with frosting
• 1 banana, sliced
• 1 strawberry

Recipe

• 1 place cake slice on plate.
• 2 arrange slices of banana around cake slice.
• 3 place strawberry on top.
• 4 add special note to dad.
• 5 present to dad when he wakes up as a surprise.

Brad's Taco Meatballs

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• 1 1/2 lbs lean hamburger
• 16 ounces hormel chili without beans
• 1 1/4 ounces taco seasoning (i used a taco bell taco seasoning packet)
• 15 ritz crackers (hand crushed)
• 1 egg
• 1 medium onion (chopped)
• 1 green pepper (chopped)
• 1 teaspoon salt
• 1 teaspoon pepper
• 8 ounces cheese (i use shredded colby and monterey jack mix)

Recipe

• 1 preheat the oven to 375 degrees.
• 2 combine the hamburger and crushed crackers in a large bowl. next, add the chili and egg. i find that mixing with a fork is best. now add the chopped onion and green pepper, salt, and pepper. mix well.
• 3 form into 1.5 to 2 inch balls and place them into two 9 x 13 baking dishes sprayed well with a non-stick coating. there will 12 in one dish and approximately 5 in the other.
• 4 place in the preheated oven. cook for 55 minutes.
• 5 carefully remove from the oven and top each of the meatballs with the shredded cheese mixture.
• 6 return to the oven for 5 minutes to melt the cheese.
• 7 remove from the oven and cool for 5 minutes.
• 8 we enjoyed these best when served with tortilla chips, salsa, and jalepenos (if you dare).

Braised Beef And Pumpkin Stew

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 3 lbs beef, bottom round trimmed of most fat and cut into 1 and 1/4-inch chunks
• sea salt and fresh ground black pepper
• 1 tablespoon olive oil
• 1 sweet onion, finely chopped or
• 1 yellow onion, finely chopped
• 2 sprigs fresh thyme
• 3 bay leaves
• 6 cloves garlic, finely chopped
• 1 cinnamon stick
• 1/3 cup dry red (i.e. merlot)
• 2 tablespoons red vinegar
• 1 teaspoon red vinegar
• 2 large carrots, peeled and cut into chunks
• 1 (15 ounce) can diced tomatoes
• 1/3 cup beef or 1/3 cup chicken stock
• 1 lb pumpkin or 1 lb butternut squash, peeled seeded and cut into 3/4-inch chunks
• 1 teaspoon red vinegar
• 1 tablespoon olive oil
• 2 green onions, thinly sliced
• 1 tablespoon chopped fresh mint

Recipe

• 1 for the stew:.
• 2 season the beef generously with salt and pepper.
• 3 in a large, heavy frying pan over medium-high heat, warm the olive oil and add the beef and braise it until browned on all sides (about 8 min total).
• 4 using a slotted spoon, remove the beef to a plate.
• 5 pour off most of the fat from the pan, return to the medium-high heat and sauté the onion, thyme and bay leaves until the onion begins to brown (about 6 min).
• 6 add garlic and cinnamon stick, cook 1 additional minute.
• 7 pour in the and vinegar and stir to dislodge any flavorful browned bits on the bottom of the pan.
• 8 transfer the contents to a slow cooker with the meat, carrots, tomatoes and stock.
• 9 cover and cook on low setting for approx 5 hours.
• 10 add the pumpkin or squash chunks over the top of the beef, recover and continue to cook the stew for 3 more hours. the beef and pumpkin should be very tender.
• 11 remove and discard thyme sprigs, cinnamon stick and bay leaves, skim off the fat. serve with polenta, couscous or wild rice. with the garnish (below) on top of the strew portion.
• 12 for the garnish:.
• 13 note: the ingredients listed above make only a very small amount, i tripled the ingredients above for my family and friend that was there to enjoy the meal!
• 14 in a small bowl whisk the olive oil and vinegar together with some salt and pepper.
• 15 stir in the minced onion and mint.

Brad's Favorite Corned Beef

Total Time: 4 hrs Cook Time: 4 hrs

Ingredients

• Servings: 6
• 4 lbs corned beef brisket
• 1/3 cup plum sauce (see desciption)
• 1 cup brown sugar (firmly packed)
• 1/4 cup prepared mustard
• horseradish sauce (optional)

Recipe

• 1 in a large pot place corned beef and add enough water to cover and bring to boil. turn the heat to simmer and cook for 30 minutes. remove corned beef and discard the water.
• 2 in a small bowl, mix plum sauce, brown sugar, and mustard.
• 3 place the meat in a tight fitting roasting pan with a cover. brush the sauce liberally, cover and bake in 275 degrees f oven for 3 to 3 1/4 hours or until tender.
• 4 brush additional sauce every 30 to 45 minutes.
• 5 after 3 to 3 1/4 hours, remove the cover and increase the oven temperature to 350 degrees f and spread all the sauce on meat. you can alternately spread the sauce in the roasting pan if there is no sauce remaining in a bowl.
• 6 bake uncovered for 15 minutes.
• 7 remove from oven and slice thinly.
• 8 serve with horseradish sauce.

Braised Beef And Cabbage

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 -2 lb beef, cubed
• 1/2 medium cabbage, coarsely chopped
• 3 onions, sliced
• 1 (14 ounce) can tomatoes
• salt, to taste
• pepper, to taste
• sour cream (optional)
• feta cheese (optional)

Recipe

• 1 sprinkle the beef cubes (mine were pretty small, maybe 1/2") with salt and pepper and brown in batches in oil over medium-high heat. be sure to leave enough space between the beef chunks so that they actually brown and don't steam/boil when they release their liquid.
• 2 in the bottom of an oven proof lidded glass or ceramic baking dish (or a crockpot), layer onion and cabbage and top with beef. repeat layering, finishing with beef.
• 3 open the tomatoes use them and the liquid with them to deglaze the pan in which the meat was browned. break up the tomatoes while you do this.
• 4 pour contents of the pan over the layered meat, cabbage, and onions.
• 5 cover the pot and place in a slow oven (about 200-250 degrees f) for about 2 hours.
• 6 check meat for tenderness and serve or continue cooking until tender.
• 7 serve with sour cream or feta cheese.

Braised Chops With Bratwurst And Sauerkraut

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 4 -8 slices of uncooked bacon
• 3 lbs sauerkraut (3-4 small cans, drained)
• 2 tablespoons caraway seeds (optional)
• 4 lamb chops
• 2 tablespoons butter
• 4 bratwursts
• 1 (12 ounce) can
• 1 medium onion, sliced
• seasoning salt

Recipe

• 1 season chops w/ seasoning salt and brown chops in butter-get them golden brown. do not worry about them being undercooked.
• 2 brown brats-you can brown them with chops if you are a multi-task person.
• 3 using a large skillet with a lid, place bacon slices in bottom, top with 1/2 of sauerkraut and 1 tbs. caraway seed.
• 4 put the brats around the outside edge of pan and chops in the middle. top with sliced onion.
• 5 top with remaining kraut and caraway seed.
• 6 pour over all and cover.
• 7 simmer for one hour.
• 8 eat.

Braised Artichokes With Pecorino (carciofi Al Tegame)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 lbs small artichokes
• 1 lemon for acidulated water
• 1/4 cup extra virgin olive oil
• 4 garlic cloves, sliced
• 2 cups chopped onions
• 1/2 teaspoon coarse sea salt (to taste)
• 1/2 teaspoon spicy chili pepper flakes (peperoncini flakes)
• 1 cup shredded pecorino cheese (6 to 8 months old) or 1 cup mild cheddar cheese

Recipe

• 1 trim the artichokes, slice very thinly, and soak the slices in acidulated water.(water with lemon juice and then place lemon in water).
• 2 pour the olive oil into the skillet, and set it over medium heat.
• 3 scatter the garlic and onion in the pan.
• 4 cook for 4 minutes or so, stirring and tossing occasionally; season with the salt and peperoncino.
• 5 when the vegetables are sizzling and wilting, lift the artichoke slices from the acidulated water, drain briefly, and drop them into the skillet.
• 6 stir well, cover the pan tightly, and let everything cook slowly, giving the pan a shake now and then.
• 7 after 10 minutes, the artichoke slices should be softening - if they're hard and the pan is dry, add a couple spoonfuls of acidulated water and continue cooking covered.
• 8 braise for 15 or 20 minutes total, until the artichokes are tender and lightly colored.
• 9 cook uncovered for more caramelization if you like.
• 10 turn off the heat, and spread the artichokes out in the skillet bottom.
• 11 scatter the shredded cheese evenly on top, and cover the pan.
• 12 let it melt into the vegetables for several minutes before serving.

Brad's Mom's Breakfast Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb mild lamb sausage
• 6 eggs
• 2 cups milk
• 1 teaspoon dried mustard
• 1 teaspoon salt
• 2 cups cubed bread, crusts
• 8 ounces shredded cheddar cheese

Recipe

• 1 brown sausage in a medium skillet over low heat.
• 2 drain grease and set aside to cool.
• 3 lightly beat eggs in a large bowl; add milk, mustard and salt and blend well.
• 4 stir in bread crusts, add sausage and cheese and mix well.
• 5 pour into a shallow, 2-qt glass baking dish and refrigerate overnight.
• 6 the next morning, preheat oven to 350° and bake casserole for 40-45 minutes or until edges are golden brown.
• 7 serve hot or at room temperature.

Brain Freeze

Total Time: 6 hrs 10 mins Preparation Time: 10 mins Cook Time: 6 hrs

Ingredients

• Servings: 9
• 3/4 cup frozen grape juice concentrate
• 3 (8 ounce) containers vanilla yogurt

Recipe

• 1 mix frozen concentrate with whisk until smooth and slightly thawed.
• 2 whisk in yogurt until completely blended.
• 3 divide mixture evenly among 3 ice shaver tubs and cover with lids.
• 4 place tubs in freezer and freeze until firm (about 6 hours).
• 5 place cold bowl under ice shaver to catch shavings.
• 6 remove frozen mixture from tubs and shave with ice shaver.
• 7 scoop shaved ice into serving dishes.
• 8 variations:.
• 9 frozen fruit punch instead of grape juice.
• 10 frozen pineapple or pineapple-banana instead of grape juice.

Braised Barbecue Brisket

Total Time: 4 hrs Cook Time: 4 hrs

Ingredients

• Servings: 12
• 4 lbs brisket trimmed of excess fat
• 1 tablespoon chili, poowder
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• vegetable oil
• 1 large yellow onion, chopped
• 1 cup water
• 1 cup ketchup
• 1/2 cup packed brown sugar
• 1/4 cup worcestershire sauce
• 1/4 cup apple vinegar
• 1 teaspoon kosher salt
• fresh ground black pepper
• 1 dash hot sauce

Recipe

• 1 in a smalll bowl combinechili powder, paprika, sugar, salt, and garlic powder. rub all over meat and then place in a large ziploc bag and refrigerate over night or up to 24 hours.
• 2 remove brisket from fridge an hour before cooking. preheat oven to 325 degrees.
• 3 coat bottom of an 8 to 10 quart dutch oven with a thin fil of oil. set pot over medium high heat and brown on both sides, about 5 to 8 minutes per side. if you don't have a large enough pot, just cut brisket in half and brown in batches.
• 4 transfer meat to a plate. add onion to pot and saute until lightly colored, about 5 minutes. pour in 2 cups water and scrape up any brown bits from the bottom of the pan. return meat and any juices to pot, then place a piece of foil over meat, cover to edges of pot and tucking foil inches cover pot and transfer to oven; cook for 2 hours. remove pot and lift foil to turn meat over. if sauce in pan looks dry add 1 cup water. replace foil and return covered pot to oven for about 1 hour longer. met should be fork tender, but not falling apart. meanwhile prepare barbecue sauce. combine all insauce ingredients in a saucepan and bring to boil, stirring. remove from heat and let sit until ready to use.
• 5 when brisket is tender, remove from oven and discard foil. tilt pot to remove as much fat a s possible. pour barbecue sauce over meat and return covered pot to oven until meat is really tender and sauce has reduced, about 30 minutes. remove from oven and let brisket stand for for 10 to 15 minutes. slice across the grain and serve with sauce.

Brainless Banana Pancakes

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1 cup flour
• 2 teaspoons baking powder
• 1 ripe banana, mashed
• 1 1/4 cups soymilk
• 1 tablespoon sugar or 1 tablespoon honey
• sliced fresh fruit (for topping)
• maple syrup (for topping)

Recipe

• 1 in a large bowl, sift the flour and baking powder together.
• 2 in a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing together until there are no lumps. add the banana mixture, sugar or honey, and remaining soy milk to the dry mix and stir together until "just mixed.".
• 3 portion out about 3/4 to 1 cup of batter a hot non-stick pan or a lightly oiled frying pan and cover with a lid. let sit on medium heat until the center starts to bubble and become sturdy. flip pancake over and cook other side until golden brown. repeat process until all the batter is gone.
• 4 garnish with fresh fruit and maple syrup.

Braided Challah Bread (bread Machine)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 1/2 teaspoons active dry yeast
• 2 1/2 cups bread flour
• 1/4 cup sugar
• 1/2 teaspoon salt
• 7 teaspoons vegetable oil
• 2 egg yolks
• 2/3 cup water

Recipe

• 1 place ingredients into bread machine according to manufacturers directions.
• 2 set on dough cycle.
• 3 place dough a lightly floured board and divide into three equal parts.
• 4 stretch or roll each part into 9" ropes and braid.
• 5 place on greased cookie sheet, cover and let rise for about 30 minutes.
• 6 preheat oven to 350°.
• 7 mix together one egg yolk and a tablespoon of water and brush over bread, then sprinkle with sesame or poppy seeds, if desired.
• 8 bake for 30 to 40 minutes or until golden brown.
• 9 cool on wire rack.

Brainless Banana Pancakes

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 1 cup wheat flour
• 2 teaspoons baking powder
• 1 banana, mashed
• 1 1/4 cups soymilk
• 1 tablespoon artificial sweetener
• sliced fruit (optional)

Recipe

• 1 sift flour and baking powder. mash banana with a fork and add 1/4 cup of milk, mix until there are no lumps.
• 2 add banana, sweetener, and remaining milk to dry mix and stir.
• 3 put 3/4 to 1 cup of batter on skillet, cover with lid until form. flip and repeat.

Braided Breakfast Sandwich

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 loaf frozen bread dough, thawed
• 2 tablespoons butter
• 2 tablespoons sliced fresh green onions
• 2 cups frozen southern style hash brown potatoes, thawed
• 1/3 cup chopped green pepper (optional)
• 1 (4 ounce) can sliced mushrooms, drained
• 1 cup diced cooked ham
• 8 large whole eggs, slightly beaten
• 1 1/2 cups shredded cheddar cheese
• 1 egg white, beaten
• sesame seeds (optional)

Recipe

• 1 over medium heat, melt butter in skillet. add green onions and sauté until limp. add hash brown potatoes and green pepper; cook, stirring occasionally until potatoes are tender. stir in drained mushrooms and ham. add eggs; scramble just until set. remove from heat, stir in cheese. allow to cool while preparing bread dough. preheat oven to 350°f spray a baking sheet with non-stick spray; set aside.
• 2 spray clean counter or large cutting board with non-stick spray. roll thawed bread dough into a 12x15 inch rectangle. place cooled egg hash brown filling down center of dough (4-inches wide and 1 inch from top and bottom of rectangle). cut 2-inch wide strips horizontally from the edge of the dough to within 1-inch of filling. fold top strip down over filling. fold bottom strip up over filling. begin braid by bringing strips of dough over top of filling, folding strips right over left to create a braid on top of bread. tuck the bottom strips under loaf. gently lift bread and place on prepared baking sheet. brush top with beaten egg white and sprinkle with optional sesame seeds. bake 30-35 minutes or until browned. cool slightly before slicing and serving.

Braised Beans

Total Time: 1 hr 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 1/2 cups dried beans, soaked overnight (white navy beans)
• 1/4 cup pure 100% olive oil, divided
• 2 shallots, diced
• 1 celery root, peeled, cut into large dice
• 1 small turnip, peeled and cut into large dice
• 2 carrots, cut inot 3/4 -inch pieces
• 1/4 cup sun-dried tomato packed in oil, julienned
• 2 cups vegetable broth
• 1/2 cup water
• 1 sprig rosemary
• 1 sprig sage
• 1 sprig thyme
• 0.5 (156 g) package baby spinach, organic
• 1/2 teaspoon salt
• pepper

Recipe

• 1 preheat oven to 350°f drain soaked beans well and set aside. in a large ovensafe saucepan or dutch oven, heat half the oil over meduim-low. add the shallots, celery root and turnip and sauté for a few minutes, until the shallots begin to soften. add the carrots, parsnips, sundried tomatoes and beans. stir until ingredients are coated in the oil. add the broth, water and herbs.
• 2 cover and braise in the oven 50-60 minutes until beans and vegetables are very soft and most of the liquid is absorbed. remove lid and cook 10-15 minutes longer. remove pan from oven, stir in the spinach, drizzle with remaining olive oil, sprinkle with salt and pepper and serve.

Braided Stuffed Pizza Bread

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 (13 7/8 ounce) can pillsbury refrigerated classic pizza dough
• 2 tablespoons boursin spreadable cheese with garlic and herbs
• 3 ounces thinly sliced canadian bacon
• 10 slices pepperoni
• 1 cup shredded mozzarella cheese (4 oz)
• 2 tablespoons shredded parmesan cheese
• 1 egg yolk
• 1 teaspoon water
• 1 -2 teaspoon poppy seed
• pizza sauce, if desired

Recipe

• 1 heat oven to 400°f spray cookie sheet with cooking spray. unroll dough on cookie sheet, forming 14x11-inch rectangle.
• 2 spread garlic and herb cheese lengthwise down center 1/3 of rectangle to within 1/2 inch of short ends. top with canadian bacon, pepperoni, mozzarella and parmesan cheese.
• 3 with scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. alternately cross strips over filling. fold ends under to seal.
• 4 in small bowl, mix egg yolk and water until well blended. brush over dough; sprinkle with poppy seed.
• 5 bake 11 to 16 minutes or until golden brown. cut into crosswise slices. serve with pizza sauce.

Braised Baby Bok Choy

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• Servings: 4
• 6 baby bok choy, cut lengthwise in half
• 1 teaspoon oil
• 1 teaspoon sesame oil
• 2 cloves garlic, chopped
• 1 teaspoon grated gingerroot
• 1/2 cup chicken stock
• 1 tablespoon oyster sauce
• 2 teaspoons ketjap manis (indonesian sweet soy sauce)
• 1 tablespoon hoisin sauce
• 1 teaspoon cornstarch

Recipe

• 1 blend together: chicken stock, oyster sauce, ketjap manis, hoisin sauce and cornstarch.
• 2 heat both oils in a wok and saute garlic and ginger.
• 3 add bok choy and stir fry 2 minutes.
• 4 stir in liquid ingredients and heat through until thickened and bok choy is tender crisp.

Braided Lemon Bread

Total Time: 3 hrs 25 mins Preparation Time: 3 hrs Cook Time: 25 mins

Ingredients

• 3/4 cup warm water
• 2 teaspoons sugar
• 1 tablespoon instant yeast
• 1/2 cup unbleached all-purpose flour
• 3/4 cup plain yogurt (not greek) or 3/4 cup vanilla yogurt (not greek)
• 1/2 cup unsalted butter, softened
• 2 large eggs, beaten
• 1/2 cup sugar
• 2 teaspoons salt
• 2 teaspoons vanilla extract or 2 teaspoons king arthur buttery sweet dough flavoring
• 4 1/2-5 cups unbleached all-purpose flour
• 1 egg
• 2 teaspoons water
• 1 pinch salt
• pearl sugar (optional) or sparkling white sugar (optional)
• 2/3 cup cream cheese, softened
• 1/4 cup sugar
• 1/4 cup sour cream
• 2 teaspoons fresh lemon juice
• 1/4 cup unbleached all-purpose flour
• 1/2 cup prepared lemon curd

Recipe

• 1 in a small bowl, combine the sponge ingredients. stir well to combine, loosely cover with plastic wrap and set aside to proof for 10 - 15 minutes.
• 2 in the bowl of a stand mixer combine the prepared sponge along with the yogurt, butter, eggs, sugar, salt and flavoring. add 4 1/2 cups of flour and mix with the paddle attachment until the dough is a rough, shaggy mass. switch to the dough hook and knead on speed 2 until a soft, smooth dough forms, about 5 to 6 minutes, adding more flour if needed to achieve the correct consistency.
• 3 place the kneaded dough into a lightly greased bowl, cover with plastic wrap and allow to rise for 60 - 90 minutes, until quite puffy and nearly doubled.
• 4 while the dough is rising, prepare the filling. combine all the filling ingredients (except the lemon curd) in a small bowl, mixing until smooth and lump-free. reserve the filling and lemon curd until ready to fill the braids.
• 5 gently deflate the dough and divide it in half. cover half with plastic wrap and set it aside as you roll out the first piece into a 10 x15 inch rectangle. rolling on parchment paper makes moving the bread to the baking sheet much easier. lightly press two lines down the dough lengthwise, to divide it into 3 equal sections. spread half the cream cheese filling down the center section and top with half the lemon curd, leaving 1" free on all sides of the filling.
• 6 to form the braid, cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips down each side. beginning on the left, lift the cut dough strip and gently bring it across the filling diagonally. repeat on the other side with the top dough strip, so that the two strips crisscross each other. continue down the entire braid, alternating strips to form the loaf.
• 7 repeat the rolling, filling and braiding steps for the second piece of dough, using the remaining cream cheese filling and lemon curd. set both loaves aside, lightly covered, to rise for 45 - 50 minutes or until quite puffy.
• 8 preheat the oven to 375 degrees. whisk together the egg, 2 teaspoons water and pinch of salt. brush the loaves with the egg wash and sprinkle with coarse sparkling sugar, if desired.
• 9 bake for 25 - 30 minutes or until the loaves are golden brown. (if you find the braids are browning too quickly, lower the temperature slightly.) remove from the oven and cool for 15 - 20 minutes before serving.

Bradshaw Busters

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 1/2 cup light brown sugar
• 1/2 cup light karo syrup
• 1 teaspoon vanilla
• 1 cup creamy peanut butter
• 2 cups corn flakes
• 1 cup rice krispies (or any other cereal you like)

Recipe

• 1 in a large saucepan (i use my dutch oven) dissolve brown sugar and karo syrup over medium heat.
• 2 do not boil.
• 3 remove brown sugar and karo syrup from heat.
• 4 add peanut butter and vanilla until thoroughly mixed and peanut butter is incorporated.
• 5 quickly stir in cereals.
• 6 either press into a 9x13 pan to cut into bars, or drop by spoonfuls wax paper.
• 7 you'll get 2-3 dozen"cookies" depending on the size.

Braised Artichokes

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 10 medium artichokes (see note in description above)
• 1/2 cup extra virgin olive oil
• 6 garlic cloves, chopped
• 4 sprigs fresh mint, leaves chopped
• coarse salt
• 1/2 dry white
• 1 lemon, quartered
• 1/2 lb medium pasta, such as penne, cooked (optional)

Recipe

• 1 trim stem, leaving 1-inch intact on large artichokes, 1/2 on tiny ones. cut off the prickily top third of the artichokes. peel away the dark green leaves, stopping when you reach the pale, light green leaves. use a vegetable peeler or paring knife to trim any remaining dark green bumps on the stems. cut the artichokes in half vertically. for large artichokes, cut into quarters or eighths. using a teaspoon, scoop out the fuzzy choke. you don't need to dechoke the tiny ones if you're using those.
• 2 heat the oil in a large pot over medium heat. add prepared artichokes, one cut side down. cook, turning now and then, until nicely browned, about 7 minutes.
• 3 reduce heat to medium-low. add garlic, mint and 1/2 teaspoons salt. cover and cook 2 minutes. add , cover and continue cooking until beautifully caramelized and meltingly tender, about 20 minutes. spritz with lemon juice; sprinkle with coarse salt.
• 4 tumble artichokes and their cooking sauce a serving platter as an appetizer, or over pasta as a main dish. serve hot or at room temperature.

Braciole With Chunky Tomato-mushroom Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 slices white bread, made into coarse crumbs (use light bread)
• 1/4 cup parmesan cheese, grated
• 1/4 cup fresh basil leaf, thinly sliced
• 3 garlic cloves, minced
• 8 slices beef top round steak, boneless trimmed of all visible fat (about 1 pound)
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon extra virgin olive oil
• 1/2 lb fresh white mushroom, sliced
• 2 zucchini, halved lengthwise then sliced crosswise
• 1 (14 1/2 ounce) tomatoes, diced

Recipe

• 1 combine the bread crumbs, cheese, basil, and one-third of the garlic in a small bowl.
• 2 pound the beef slices until 1/8 inch thick.
• 3 sprinkle the beef with 1/2 teaspoon slat and 1/8 teaspoon ground pepper. sprinkle he bread-crumb mixture evenly over the beef slices, pressing it so it adheres. roll up each beef slice beginning with a short side. secure each beef roll with a wooden pick.
• 4 heat the oil in large nonstick skillet over medium-high heat. add the beef rolls and cook, turning occasionally, until browned on all sides, about 4 minutes. transfer the braciole to a plate.
• 5 add the mushrooms, zucchini, and the remaining garlic, 1/2 teaspoon salt and 1/8 teaspoon ground pepper to the skillet.
• 6 cook, stirring frequently, until the mushrooms are golden, about 5 minutes.
• 7 return the beef with any accumulated juices to the skillet and stir in the tomatoes with their juice; bring to a simmer.
• 8 cook, covered, until the meat is very tender, about 30 minutes.
• 9 transfer the braciole to a platter; remove the wooden picks. spoon the vegetables and sauce around and over the braciole.

Braciola (braciole) With Tomato And Sauce

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 2 lbs thinly sliced round steaks
• 2 -3 garlic cloves, chopped fine
• 1/2 cup soft breadcrumbs
• 6 slices bacon, cooked and crumbled (or real bacon bits)
• 3 hard-boiled eggs, chopped
• 2 1/2 teaspoons oregano leaves, divided
• 1 tablespoon parmesan cheese
• 1 1/2 teaspoons parsley flakes
• 1 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 3 tablespoons olive oil
• 2 (16 ounce) cans crushed tomatoes
• 2 teaspoons onion powder
• 1/4 cup dry red

Recipe

• 1 place steaks between waxed paper or plastic wrap- pound until very thin.
• 2 cut steaks into serving size pieces (about 8), or you can roll the whole thing and tie with string (that's how i do it!) combine garlic, crumbs, egg, bacon, 1 1/2 tsp oregano, cheese, parsley flakes, 1/2 tsp salt 1/8 teaspoons pepper, 1 tbs. olive oil.
• 3 spoon equal amounts of this mixture on steaks.
• 4 roll steak and tie with string, or secure with toothpicks.
• 5 heat oil in skillet and brown rolls.
• 6 transfer to oven proof casserole.
• 7 add tomatoes, onion powder, 1 tsp oregano, 1/2 tsp salt, 1/8 tsp black pepper.
• 8 simmer, covered (or bake in 350 degree oven) for 1 1/2 hours.
• 9 add water if necessary- add and cook another 10 minute.
• 10 serve with pasta.
• 11 yummmmmmyyyyyyyy!

Brack €“ Tea Loaf

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 1
• 8 ounces sultanas
• 8 ounces raisins
• 6 ounces demerara sugar
• 1/4 pint hot tea
• 1 egg
• 8 ounces self-rising flour

Recipe

• 1 mix together the dried fruit, sugar and hot tea.
• 2 cover and leave overnight.
• 3 add the egg beat well, then stir in the flour.
• 4 grease a 1-lb loaf tin; line the base with greaseproof paper.
• 5 place the mixture into the tin and bake for about 1 ½ hours at 160c (fan).
• 6 always use hot tea so the sugar dissolves and the dried fruit swells more easily.
• 7 prep time doesn't include soak time.

Brötchen (german Breakfast Rolls)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 2 tablespoons active dry yeast
• 1 tablespoon white sugar
• 2 1/2 cups warm water (110 degrees f)
• 2 tablespoons shortening
• 2 teaspoons salt
• 7 cups all-purpose flour
• 3 egg whites, stiffly beaten
• 1 egg white (for egg wash)
• 2 tablespoons milk

Recipe

• 1 in a large mixing bowl, dissolve yeast and sugar in warm water. let sit until creamy; about 10 minutes.
• 2 mix in shortening, salt and 3 cups of the flour. beat with dough whisk or heavy spoon for 2 minutes. fold in egg whites. gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. turn a floured surface. knead, adding more flour as necessary, for 8 to 10 minutes, until smooth and elastic with .
• 3 lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. deflate the dough, form into a round and let rise again until doubled, about 45 minutes.
• 4 preheat oven to 425 degrees f (220 degrees c). deflate the dough and turn it out a lightly floured surface. divide the dough into 24 equal pieces and form into oval rolls about 3 1/2 inches long. place on lightly greased baking sheets, cover and let rise until doubled in volume, about 40 minutes.
• 5 place an empty baking sheet on the bottom rack of the oven. in a small bowl, lightly beat the egg white with the 2 tablespoons of milk to make the egg wash. lightly brush the risen rolls with the egg wash. place 1 cup of ice cubes on the hot baking sheet in the oven and immediately place the rolls in the oven.
• 6 bake at 425 degrees f (220 degrees c) for about 20 minutes or until the tops are golden brown.
• 7 remove to a wire rack and cool.

Brûléed Mashed Sweet Potatoes

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

• Servings: 14
• 6 cups hot mashed sweet potatoes (about 4 pounds)
• 3/4 cup whole milk
• 3 tablespoons butter, softened
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• cooking spray
• 1/2 cup packed brown sugar

Recipe

• 1 preheat broiler.
• 2 combine first 6 ingredients in a bowl. spoon potato mixture into an 11 x 7-inch baking dish coated with cooking spray. sprinkle 1/2 cup brown sugar evenly over top. broil 2 minutes or until sugar melts. let stand until melted sugar hardens (about 5 minutes).

Brabant Soup

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 lb sliced belgian endive
• 3 leeks, white parts only, sliced and separated
• 1 large onion, diced
• 1 lb potato, peeled and diced
• 1 tablespoon butter
• 6 cups water, boiling
• 1 teaspoon beef bouillon granules
• 1 teaspoon thyme leaves
• 1 bay leaf
• 3 ounces elbow macaroni
• 8 ounces braunschweiger sausage

Recipe

• 1 rinse leeks and drain.
• 2 melt butter in large saucepan, adding onions and leeks. cover and cook for 10 minutes on medium heat.
• 3 add endives and potatoes, boiling water, the bouillon, thyme and bay leaf. cover and simmer for 60 minutes.
• 4 after the hour, liquefy everything in a blender or using stick blender. return to pot and bring back to boil. pour in macaroni and cook for time suggested on package.
• 5 line a soup tureen with the sliced liver sausage, pour in the soup and serve hot.

Braided Peach Strudel

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 egg
• 1 tablespoon water
• 1 (16 ounce) package frozen peach slices, thawed and well-drained
• 1/3 cup brown sugar
• 1 tablespoon all-purpose flour
• 1/4 cup chopped pecans
• 1 teaspoon vanilla extract
• 1/2 of a 17 . 3-ounce package of pepperidge farm puff pastry sheet, thawed (1 sheet)
• 2 tablespoons coarse sugar or 2 tablespoons granulated sugar

Recipe

• 1 heat the oven to 400°f beat the egg and water in a small bowl with a fork. stir the peaches, brown sugar, flour, pecans and vanilla extract in a large bowl.
• 2 unfold the pastry sheet on a lightly floured surface. roll the pastry sheet into a 14x12-inch rectangle. spoon the peach mixture lengthwise down the center of the pastry. cut slits 1 inch apart from the 2 sides of the pastry rectangle to within 1/2 inch of the peach mixture. starting at one end, fold the pastry strips over the peach mixture, alternating sides, to cover the peach mixture. brush the pastry with the egg mixture. sprinkle with the coarse sugar. place the pastry a baking sheet.
• 3 bake for 25 minutes or until the pastry is golden brown. let the pastry cool on the baking sheet on a wire rack for 20 minutes.

Brain Dip

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 1 cauliflower
• 2 cups spinach dip
• 2 radishes

Recipe

• 1 cut florets from the top of the cauliflower until you have a cauliflower bowl.
• 2 remove greens from bottom.
• 3 cut stems from radishes, leaving the roots but removing the skin.
• 4 using toothpicks and food coloring, draw an eyeball on the flat part of the radish (the roots will look like optic nerves).
• 5 fill cauliflower with dip, garnish with radish eyes.

Boysenberry Truffle Ice Cream Pie

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• 1 1/2 cups shortbread cookies, crushed into crumbs
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 1 cup boysenberry jam, divided use (knott's berry farm seedless)
• 6 ounces cream cheese, softened
• 1/2 cup chocolate chips, melted
• 3 cups vanilla ice cream, softened
• 1/3 cup almonds, toasted

Recipe

• 1 combine crumbs and butter.
• 2 press into 9 inch pie pan.
• 3 blend together (only) 1/4 cup jam, cream cheese and melted chocolate.
• 4 spread into bottom and up the sides of the crust.
• 5 stir together ice cream and (only) 1/4 cup jam.
• 6 spoon into pie to fill.
• 7 place in freezer for 4 hours or until ice cream is firm.
• 8 top with remaining jam and toasted almonds.

Braai'd Snoek

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 large snoek, mildly cured if available
• 1 -2 can fine apricot jam
• 2 tablespoons butter
• 2 tablespoons crushed garlic
• 2 tablespoons masala, spice
• coarse salt

Recipe

• 1 sprinkle course salt over snoek, and leave for 20 minutes.
• 2 add other ingredients in saucepan, and slowly bring up heat until mixture is smooth and runny. don't allow to boil.
• 3 rince off salt from fish, and place skin side down on tinfoil, doubled over.
• 4 roll up edges of tinfoil to make an impromptu pan, and transfer to braai. pour sauce all over fish, and braai for about 20 minutes, or until meat turns white and firm.
• 5 serve directly from braai.

Braddock's Last Stand Chili

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• 3 lbs ground meat
• 2 large whole green peppers
• 2 large whole red peppers
• 2 -3 medium onions
• 25 ounces tomato sauce
• 5 (15 ounce) cans kidney beans (regular kidney beans and hot kidney beans to your taste) or 5 (15 ounce) cans black beans
• 2 (28 ounce) cans whole canned tomatoes
• 2 large tomatoes, diced
• 2 (4 ounce) packages chili seasoning mix
• 2 -3 tablespoons cumin
• 2 tablespoons red chili powder
• 2 tablespoons black pepper
• salt

Recipe

• 1 disclaimer: when i cook chili i like to play and experiment with it.
• 2 begin by cutting all fresh vegetables involved.
• 3 brown the ground meat in a large frying pan or skillet.
• 4 heat peeled tomatoes, tomato sauce in a very large pot on medium to low heat. begin adding chili seasoning.
• 5 the next steps are every 10-15 minutes.
• 6 add browned ground meat and onions.
• 7 add beans and peppers at your preference. you may like it crammed with stuff like i do.
• 8 i add the cumin, red chili pepper, black pepper and salt along the way to preference.
• 9 add the fresh diced tomatoes 30 minutes before you plan to serve.

Braided Turkey Rings

Total Time: 7 hrs 25 mins Preparation Time: 7 hrs Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 (4 lb) skinless boneless turkey breasts (in 2 pieces)
• 1 cup toasted peanut oil
• 1 cup soy sauce
• 2 cups 7-up soda or 2 cups sprite
• 1 tablespoon lemon juice
• 2 teaspoons prepared horseradish (drained)
• 1 garlic clove (smashed)

Recipe

• 1 combine all.
• 2 cover. chill at least 6 hours.
• 3 heat oven 350.
• 4 drain turkey, reserving marinade.
• 5 pound out turkey into flat even sized squares.
• 6 cut each into 6 even strips.
• 7 make 4 braids, using 3 strips each and securing at the ends with toothpicks.
• 8 if you don't know how to braid then you shouldn't be trying this recipe!
• 9 roll each braid into a ring, securing again with toothpicks.
• 10 place on a sprayed baking sheet.
• 11 brush with marinade.
• 12 bake 25 minutes, basting with more marinade often.

Braciole

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 1/2 lbs round steaks
• 1/2 lb italian sausage
• 1/2 cup chopped parsley
• 1/4 cup grated parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon italian seasoning mix
• 1 teaspoon salt
• 1/2 teaspoon lemon-pepper seasoning
• 2 tablespoons olive oil
• 1 large onion, chopped (1 cup)
• 1/2 cup chopped carrot
• 1 1/2 cups dry red
• 1 (16 ounce) can plum tomatoes
• 1 (6 ounce) can tomato paste
• 1 teaspoon salt (again)
• 1 bay leaf

Recipe

• 1 trim all fat from steak; cut meat into 8 equal pieces; then pound until very thin with a wooden mallet.
• 2 remove casing from italian sausage.
• 3 break up in a medium size bowl; add parsley, parmesan cheese, garlic, italian seasoning, 1 tsp.
• 4 salt and the lemon pepper seasoning; mix thoroughly.
• 5 spread each steak with 2 heaping tablespoons of the sausage mixture; roll up, jelly-roll fashion; fasten with wooden picks or tie with string.
• 6 brown beef rolls, 3 or 4 at a time, in hot oil in a dutch oven; remove rolls and place on plate or wax paper.
• 7 add onion and carrot to pot; cook until vegetables are soft, about 5 minutes.
• 8 stir in , tomatoes, paste and remaining 1 tsp.
• 9 salt and bay leaf; bring mixture to boiling; lower heat.
• 10 add beef rolls; cover and simmer for 1 hour.
• 11 remove from heat.
• 12 remove the picks or string from braciole before serving.