INGREDIENTS:

1 Ham (ready to eat)

2 cups Brown Sugar

2-3 cups wine

2 - 4 cups crushed ginger snaps

2 Tablespoons Yellow or Dijon Mustard.

1 oz cola

DIRECTIONS:

1. Pre-heat oven to 250 degrees.
2. Place Ham cut side down on rack in roasting pan.
3. Score fat of ham with a criss cross pattern.
4. Fill bottom of pan with wine until almost touching ham.  If you are not using wine you can use water or broth with aromatics added such as cinnamon, basel, etc.
5. Tent ham with aluminum foil.  Foil should not touch ham.
6. Place meat thermometer through foil and into ham.
7. Place ham in oven and cook until internal temperature of 130 deg is reached.
8. Remove ham from oven and remove aluminum foil.
9. Increase oven temperature to 350 degrees.
10. In a bowl mix combine brown sugar, mustard, and cola together.  Add enough cola to make glaze like a semi thick syrup.
11. Spread glaze mixture over ham with a basting brush.
12. Crush gingersnaps by hand or using a food processor or blender.
13. Gently  press the gingersnaps into the glaze mixture already applied to the ham.
14. Return ham to 350 deg oven.
15. Cook until ham reaches internal temperature of 140 degrees.
16. Remove ham from oven and let rest for 30 minutes
17. Slice and serve ham.

INGREDIENTS:

4 (6 ounce) Tilapia fillets

1 egg

1/2 teaspoon lemon pepper

1/2 teaspoon garlic powder

1/2 teaspoon of paprika (optional)

1/4 teaspoon of bay seasoning (optional)

1/4 to 1/2 teaspoon of soy sauce (optional)

1/2 cup ground almonds

1/2 cup grated Parmesan cheese

2 tablespoons all-purpose flour

3 tablespoons butter or margarine

1/2 cup grated Parmesan cheese (Fresh is best)

4 sprigs parsley

4 lemon wedges

DIRECTIONS:

1. In a small bowl beat the egg then add lemon pepper, garlic powder, paprika (optional), bay seasoning (optional) and stir to incorporate.
2. In a pie pan or a small shallow pan, combine almonds and 1/2 cup of Parmesan cheese and mix well.
3. Dust the tilapia fillets with flour, and shake off excess.
4. Dip the tilapia in the egg mixture then coat with the almond mixture by placing the flour dusted fillets into the container of almonds and Parmesan cheese.  Press down gently to get almond mixture to adhere to the sides of the fillets.
5. Melt butter or margarine in a large skillet over medium-high heat.
6. Cook the tilapia in melted butter or margarine until browned on both sides. This will take approximately 4 to 6  minutes (2-3 minutes per side).
7. Reduce heat to medium, add salt (optional)
8. Sprinkle the remaining 1/2 cup of Parmesan cheese on the tilapia and cover.  Cook until the Parmesan cheese has melted.
9. Sprinkle parsley onto fillets, when done.  Serve with rice, pasta or vegetables.  Place one lemon wedge with each serving of tilapia.

Ingredients:

4 (4 ounce) fillets salmon

1/4 cup melted butter

3 tablespoons Dijon mustard

1 1/2 tablespoons honey

1/4 cup dry seasoned bread crumbs

1/4 cup finely chopped pecans (

4 teaspoons chopped fresh parsley

salt and pepper to taste

1 lemon, for garnish

Directions:

1. Preheat oven to 400 degrees F
2. To make honey mustard mixture - in a small bowl, mix together butter, mustard, and honey.
3. In another bowl, mix together bread crumbs, pecans, and parsley.
4. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
5. Bake salmon 12 to 15 minutes or until it flakes easily with a fork.
6. Season with salt and pepper.
7. add a wedge of lemon to garnish.

Ingredients:

1 pound of any fish fillets

1/4 cup melted butter

5 tablespoons lemon juice

1 tablespoon dried dill weed

 1/4 teaspoon garlic powder

sea or kosher salt to taste

black pepper to taste

Directions:

1. Preheat oven to 350 degrees.
2. Lightly grease a medium baking dish.
3. Place fish in the baking dish.
4. Mix the butter and lemon juice in a bowl, and drizzle over the fish.
5. Season fish with dill, garlic powder, sea or kosher salt, and pepper.
6. Bake 25 minutes or until fish is easily flaked with a fork.

Ingredients:

1 cup flavored dry stuffing mix of your choice

1/2 cup vegetable broth

1 (3 pound) boneless pork loin roast

1 cup chopped apple

 1/3 cup dried cranberries

1/3 cup chopped toasted pecans

1/4 cup finely chopped onion

salt and black pepper to taste

Directions:

1. Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and broth in a mixing bowl.
2. Grease a roasting pan.
3. Butterfly the pork loin by cutting down the center, length wise, cutting withing 1/2 inch of the opposite side.  Open the pork loin and lay it flat.
4. Place the pork loin between two sheets of heavy plastic, parchment or waxed paper and lay on a sturdy surface such as a cutting board.
5. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
6. remove sheets of plastic, parchment or waxed paper and discard.
7. Place the apple, cranberries, pecans, and onion into the stuffing mix.
8. Season the pork loin with salt and pepper, then spread the stuffing mix onto the cut side of the loin.
9. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the greased roasting pan.
10. Bake until the pork is no longer pink in the center, about 1 hour. A thermometer should read 145 degrees F (63 degrees C).
11. Once meat is done cover meat with aluminum foil, and allow to rest at room temperature.
12. Remove kitchen twine before slicing and serving.

Easy Standing Rib Roast

Ingredients:

5 pound Standing Rib Roast

Extra-virgin olive oil

5 garlic cloves, smashed

1/2 bunch rosemary, leaves finely chopped

1/2 cup grated fresh or prepared horseradish

1/2 cup sea salt

1/4 cup freshly ground black pepper

1/2 cup extra-virgin olive oil

Directions:

1. Allow roast to stand at room temperature for at least 1-2 hours. This is very important for this technique.
2. Preheat oven to 450 degrees F.
3. In a small bowl combine together the garlic, horseradish, salt, pepper, rosemary and olive oil to make a paste.
4. Coat spice mixture generously over the entire roast.
5. Place roast on a rack in a pan with the rib side down and the fatty side up.
6. Insert meat thermometer into roast.
7. Roast for 6 min/pound.  For a 5 pound roast the roasting time at 450 would be 30 minutes.
8. Without opening oven door, turn oven off.  Leave Roast until internal temperature reaches 125 deg F.
9. Once roast reaches 125 deg F turn oven on to 350 deg F and continue cooking until roast reaches desired doneness.
10. Remove roast and cover and let rest for 10 minutes.
11. Cut and serve.

NOTE: A good trick for cooking the roast to different peoples doneness perferances.  Cook roast to the rarest doneness and place other cuts of meat into a boiling pan of beef broth/stock until it reaches the doneness desired.

INGREDIENTS:

2 NY Strip loin steaks (approx 8 ounces each)

1 garlic clove

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon butter

1/4 cup sherry or beef broth

1/4 teaspoon Worcestershire sauce

2 tablespoons chopped green onion

DIRECTIONS:

1. Rub steaks with garlic and sprinkle with salt and pepper; set aside.
2. Melt butter in a large skillet. Add the sherry or broth, Worcestershire sauce and onion.
3. Bring to a boil.
4. Reduce heat; simmer, uncovered, for 5 minutes.
5. Add the steaks and cook over medium heat reaches desired doneness

Ingredients:

1 Whole Roaster Chicken

1 Orange

1  Apple

2 stalks of celery

3 sprigs fresh Rose Mary

4 Tablespoons of  butter sliced into pats

1/2 Teaspoon of Sage

1Teaspoon of garlic powder

1Teaspoon of Onion Powder

Salt to taste

Pepper to taste

Enough liquid to cover bottom of roasting pan.  You can use wine, chicken broth etc

Directions:

1. Remove giblets and neck if they are in the chicken.  Save for gravy if you wish.
2. Pat Chicken dry with paper towels
3. Cut orange apple and celery into chunks and place inside cavity of chicken.
4. Place 2 sprigs of Rose Mary in cavity of chicken
5. By using a spoon or finger separate skin from meat of chicken on top of chicken and insert pats of butter under skin.
6. Cut last sprig of Rose Mary and place under skin
7. Coat chicken with Sage, garlic, onion, salt and pepper
8. Place chicken in roaster and add your choice of liquid to the bottom of the pan but not high enough to touch the chicken and cover.
9. Place  in preheated 350 degree oven.
10. Uncover chicken within  30 minutes of being done and continue cooking until internal temperature reaches 180 degrees.
11. Once done remove from oven and let chicken rest covered for 15 minutes.
12. Carve Chicken.

INGREDIENTS

1 lb. elbow macaroni

1 lb. ground beef

black pepper

1 clove garlic, minced

1 c. crushed tomatoes

1 c. whole milk

2 c. shredded cheddar, divided

2 tbsp. chopped fresh parsley (optional)

kosher salt

DIRECTIONS

1. Bring an 8-quart pot of water to a boil and  season with salt. Cook pasta according to package directions Drain and return to pot
2. While pasta cooks, in a large frying pan over medium-high heat, brown ground beef,  Season with salt, pepper, and garlic and cook 1 minute, then drain excess fat . Add tomatoes and milk, then bring to a boil and simmer for 5 minutes.
3. Reduce heat to low, add in pasta and add 1 cup cheddar, a bit at a time. Stir well before adding more cheese.
4. Sprinkle remaining cheese over the top and cover with lid. Simmer until cheese is melted and bubbling, about 1 minute.
5. If required, cook 2-3 minutes without lid to thicken liquids.
6. Add chopped parsley to top of

NOTE: This recipe requires a cast iron skillet

Ingredients:

1 Ribeye steak (Page 1 of 7/23-7/30 Ad Flyer)

1 teaspoon peanut or canola oil

1/2 teaspoon coarse kosher salt

1/4 teaspoon black pepper

3-4 thyme sprigs

2 garlic cloves, partially crushed

2 tablespoons butter

Directions:

1. Place cast iron skillet in oven and preheat oven to 450°F.
2. Brush both sides of steak with oil and season with salt and pepper.
3. When oven is heated, carefully remove pan and place on stovetop over medium heat.
4. Place steak in skillet and sear for 2 minutes and flip.
5. Top with garlic and thyme and place skillet back in oven for 6-7 minutes.
6. Put skillet back on stovetop over low heat.
7. Flip steak, top with butter and carefully tilt pan while scooping melted butter, garlic and thyme to coat steak for 1-3 minutes.
8. Continue cooking until steak reaches preferred doneness
9. Let steak rest five minutes and coat with browned butter and drippings from pan before serving.

Ingredients:

3 cups fresh blueberries

1 (9 inch) pie crust

For the Custard:

1 cup white sugar

1/3 cup all-purpose flour

1/8 teaspoon salt

 2 beaten eggs

1/2 cup sour cream

For the Streusel:

1/2 cup white sugar

1/2 cup all-purpose flour

1/4 cup butter

Directions:

1. Preheat oven to 350 degrees F.
2. Place pie crust in a deep dish pie pan.
3. Put blueberries on pie crust.
4. In a bowl combine 1 cup sugar, 1/3 cup flour, and salt.
5. Add eggs and sour cream, stirring until blended.
6. Pour the sour cream custard over the blueberries.
7. In another bowl, combine 1/2 cup sugar and 1/2 cup flour.
8. Cut in the butter with pastry blender until the mixture resembles coarse meal.
9.  Sprinkle the topping over the sour cream mixture and berries in the pie shell.
10. Bake for 50 to 55 minutes, or until lightly browned.
11. Cool on wire rack.

Ingredients:

1 or 2 Porterhouse Steak

1/3 cup extra virgin olive oil

1tsp Garlic Powder

1tsp Onion Powder

Sea or Kosher salt and black pepper, to taste

Bearnaise Sauce Ingredients:

1/4 cup white wine vinegar

1/4 cup dry white wine

1 tablespoon minced shallots

1 tablespoon dried tarragon

Salt and pepper, to taste

3 egg yolks

2 sticks unsalted butter, melted in saucepan

2 tablespoons minced fresh tarragon

Directions:

1. Bring Steaks up to room temperature
2. Heat grill to medium-High heat.
3. With paper towels pat the steaks dry
4. Rub Steaks with the oil
5. Generously coat steaks with garlic powder, onion powder, salt and pepper.
6. Place the steak on the grill cook until done to your liking
7. Remove the meat from the grill and cover loosely with foil and let rest for 10 minutes.  Serve with Bearnaise Sauce.

Bearnaise Sauce Directions:

1. In a small saucepan combine vinegar, wine, shallots, and dried tarragon
2. Simmer over medium heat until reduced to 2 tablespoons of liquid.
3. Cool and strain through a fine sieve or cheese cloth.
4. In the top of a double boiler whisk the egg yolks until they become thick and sticky.
5. Whisk in the reduced vinegar mixture and pepper.
6. Place the pan or bowl over a saucepan of simmering, not boiling water.
7. Whisk until mixture is warm, about 2 minutes. (If mixture appears to become lumpy, dip pan immediately in a bowl of ice water to cool, whisk until smooth and then continue recipe.) The yolk mixture has thickened enough when you can see the bottom of the pan between strokes and mixture forms a light cream on the wires of the whisk.
8. While whisking the yolk mixture gradually pour in the melted butter, 1 tablespoon or so at a time whisking thoroughly to incorporate before adding more butter. As the mixture begins to thicken and become creamy, the butter can be added more rapidly. Do not add the milk solids at the bottom of the melted butter.
9. Season the sauces, to taste, with chopped tarragon, salt and pepper.
10. To keep the sauce warm, set the pan or bowl in lukewarm water.

Ingredients for Ribs

1 1/2 pounds country style pork ribs

1 (8 ounce) can whole cranberry sauce

1 cinnamon stick

1 tablespoon prepared Dijon-style mustard

1 teaspoon grated orange zest

Ingredients for Corn

1/2 cup mayonnaise

5 ears corn, husk and silk removed

1 cup shredded Parmesan cheese

 1 tablespoon chili powder

1 teaspoon salt

1 teaspoon ground black pepper

Directions for Ribs

1. Place cranberry sauce, cinnamon stick, mustard and orange zest in a small sauce pan.
2. Stir ingredients then cook over medium heat for 5 minutes or until bubbly. Set aside.
3. Preheat a gas or charcoal grill to medium heat.
4. place ribs on grill.
5. Brush with sauce.
6. Grill for 45 to 60 minutes, brush occasionally with sauce, until ribs are done.
7. Heat remaining sauce until boiling for 2 minutes.
8. Discard cinnamon stick from Sauce.
9. Serve sauce with ribs.

Directions for Corn

1. Within 15 minutes of ribs being done brush a thin layer of mayonnaise on each ear of corn.
2. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper.
3. Wrap each ear with aluminum foil and place on the grill.
4. Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.

Ingredients:

4 cloves garlic, sliced

2 tablespoons fresh rosemary

salt to taste

ground black pepper to taste

5 pounds leg of lamb

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
3. Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

Ingredients:

2 (4- to 6-ounce) shell-on lobster tails, thawed (See page 9 of our weekly ad for the week of 2/5/17)

2 (12- to 14-ounce) dry-aged rib-eye or New York strip steaks (See page 9 of our weekly ad for the week of 2/5/17)

4 tablespoons unsalted butter, softened

1/4 cup chopped fresh flat-leaf parsley

2 tablespoons finely chopped fresh chives

1 tablespoon finely chopped fresh rosemary

1 1/2 teaspoon finely chopped fresh oregano

1 tablespoon lemon juice

3/4 teaspoon coarse sea salt, divided

1/2 teaspoon ground black pepper

1 1/2 teaspoon extra-virgin olive oil

1 lemon, cut into wedges

1. Preheat the oven to 450°F. Line a baking sheet with foil.
2. Cut lobster tails in half length wise with knife or kitchen shears.
3. In a bowl, stir together butter, parsley, chives, rosemary, oregano, lemon juice and 1/4 teaspoon of the salt.
4. Spread 1 teaspoon of the herb butter over meat of each piece of lobster and place, cut-side up, on the prepared baking sheet.
5. Roast until just cooked through and opaque in the center, 8 to 10 minutes.
6. While lobster is roasting, season steaks with remaining 1/2 teaspoon salt and pepper.
7. Heat oil and 1 tablespoon of the herb butter in a large skillet over medium-high heat.
8. Add steaks and cook, flipping once, medium-rare (about 130°F) or to your desired doneness,
9. Top each steak with the remaining herb butter.
10. Remember to let steaks rest for 5 minutes and then serve alongside lobster with lemon wedges.

Ingredients

    4 (3/4 inch-thick) boneless pork chops (See page 1 of our weekly Ad for 1/15 through 1/21/17 for pork chops)

    1 tablespoon vegetable oil

    1 clove minced Garlic

    1/4 cup beef broth

    1/4 cup soy sauce

    2 tablespoons brown sugar

    2 teaspoons vegetable oil

    1/4 teaspoon red pepper flakes

    2 teaspoons cornstarch

    2 tablespoons water

Directions

1. Heat 1 tablespoon vegetable oil in a skillet over medium heat.
2. Brown chops in hot oil, about 5 minutes per side.
3. Remove pork to a plate, keeping oil that is in skillet.
4. Cook and stir garlic in oil in skillet for 1 minute.
5. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl, add brown sugar and make sure it is fully dissolved.
6. Return pork chops to skillet and pour sauce mixture over the chops.
7. Bring sauce to a boil, cover skillet, and reduce heat to low.
8. Simmer chops until tender, 30 to 35 minutes, turning once halfway through cooking.
9. Transfer chops to a serving plate.
10. Whisk cornstarch and water in a small bowl until smooth.
11. Stir cornstarch mixture into pan juices and simmer until thickened, approximately 5 minutes.
12. Pour sauce over chops to serve.

INGREDIENTS

4 medium sized boneless skinless

    chicken breast halves

    (about 4-5 ounces each)  Fresh

     or  Frozen

1/2 cup mayonnaise

1/2 cup grated Parmesan cheese

1 tsp Garlic Powder (optional)

1 tsp  Onion Powder (optional)

1/4 cup Italian seasoned bread crumbs (optional)

DIRECTIONS

1. Pre-heat oven to 375 degrees.
2. In a small dish combine mayonnaise, Parmesan cheese and Garlic Powder and Onion Powder if you are using them.
3.  Arrange each piece of chicken on a baking sheet or shallow roasting pan with rack.
4. Coat each piece of chicken with mayonnaise mixture.  You can coat just the top or both top and bottom.
5. If using, sprinkle bread crumbs on each piece of chicken.
6. Bake until all chicken pieces are at165 deg F and a crispy golden brown.

Ingredients:

4 (4 oz) fillets swai fish

2 tablespoons buter or margarine

1/4 cup dry white wine

1 Tbsps lemon juice

1 Tbsps chopped fresh parsley (optional)

1 Tsps minced garlic

1 Tsps salt

1 Tsps ground black pepper

1 Tsps paprika

Directions:

1. Preheat oven to 350 degrees
2. Lightly grease (or spray with cooking spray) a shallow baking sheet or shallow pan.
3. Place fish fillets into the prepared pan.
4. In a saucepan melt butter or margarine over medium heat.
5. Mix in white wine, lemon juice, parsley, garlic, salt, and black pepper.
6. Let sauce mixture simmer for approximately 2 -3 minutes.
7. Spoon sauce over fish fillets.
8. Sprinkle fish fillets with paprika and additional parsley if desired.
9. Bake in a preheated 350 degree oven until done - usually around 10 - 12 minutes ( fish should easily flake when done).
10. Serve over rice or pasta of you choice.

INGREDIENTS:

16 ounces of fresh or package strawberries

2 (12 ounce) packages ladyfinger cookies

3 Tablespoons sugar

3/4 cup sugar

2 teaspoons vanilla extract

11 ounces cream cheese, softened

1 pint heavy cream

1 tablespoon cornstarch

Specialty Equipment:

8 or 9 inch spring form pan

DIRECTIONS:

1. Reserve out 8 -10 whole strawberries.
2. Puree the remainder of the strawberries in a food process or blender.
3. In a saucepan add corn starch, 3 Tablespoons sugar and pureed strawberries.
4. Bring strawberry mixture to a slow boil. Remove from heat and let cool.
5. In a bowl, whip cream cheese, sugar, and vanilla together.
6. In another bowl, beat whipping cream until stiff peaks form.
7. Gently fold whipped cream into cream cheese mixture.
8.  Arrange ladyfingers around sides and bottom of the spring form pan, standing ladyfingers upright around sides of pan.
9. Pour 1/2 of the filling into the pan.
10. Place a layer of ladyfingers on top of filling.
11. Pour remainder of filling over ladyfingers.
12. Spread strawberry sauce over top of cake
13. Place the whole strawberries on top.
14. Refrigerate and remove from pan once thoroughly chilled.

Ingredients:

2 pounds cubed stew meat

3 tablespoons vegetable oil

4 cups beef stock or broth

1 teaspoon dried rosemary

1 teaspoon dried parsley

1/2 teaspoon ground black pepper

 3 large potatoes, peeled and cubed

4 carrots, cut into 1 inch pieces

4 stalks celery, cut into 1 inch pieces

1 large onion, chopped

2 teaspoons cornstarch

2 teaspoons cold water

Directions:

1. Heat oil in large pot or dutch oven
2. Cook beef in oil over medium heat until meat is brown.
3. Add beef stock/broth to pot
4. Add rosemary, parsley and pepper.
5. Bring to a boil.  After coming to a boil reduce heat and cover pot and simmer 1 hour.
6. Add the rest of the vegetables to the pot.
7. Dissolve the cornstarch in the cold water and stir to dissolve.
8. Add cornstarch to stew.
9. Cover and simmer 1 hour longer.

Ingredients:

3 medium pears, peeled and cubed

1/4 cup sliced almonds

2 tablespoons toasted wheat germ

2 tablespoons maple syrup

1 tablespoon butter, melted

1/2 teaspoon vanilla extract

TOPPING:

1-1/2 cups (12 ounces) vanilla yogurt

4-1/2 teaspoons maple syrup

Directions:

1. In a large bowl, combine ingredients other than topping
2. Transfer to a greased 1-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until pears are tender.
3. In a small bowl, mix together topping ingredients and pour over baked pears.

Ingredients

2 tablespoons olive oil

8 slices turkey bacon

2 1/2 pounds ground turkey breast

2 green onions, finely chopped

1 tablespoon chipotle chili powder

1 1/2 teaspoons smoked sweet paprika

Salt and freshly ground black pepper

2 teaspoons zest and the juice of 2 limes

1 red onion, chopped

1 tablespoon Worcestershire sauce

2 tablespoons brown sugar

1 (15-ounce) can fire-roasted diced tomatoes, lightly drained

2 rounded tablespoon grainy mustard

8 slices pepper jack cheese, from the deli counter

4 large sandwich size English muffins, lightly toasted

Directions

1. Heat 1 tablespoon oil in a sauce pot over medium-high heat.
2. Add onions and soften, season with salt and pepper and then add Worcestershire, brown sugar, tomatoes, and mustard. Let the sauce cook on low.
3. Add olive oil in a large skillet over medium to medium-high heat and add the turkey bacon. Cook until crisp, remove to plate.
4. While the bacon cooks, combine the turkey breast, green onions, chipotle powder, paprika, salt and pepper, lime zest and juice.
5. Mix the turkey breast with seasonings and form 8 patties.
6. Place the first 4 patties in the pan; cook until done, usually 3 to 4 minutes on each side. Remove from the skillet and place onto a plate and loosely cover keep warm
7. Cook the remaining 4 patties in the skillet until done, usually 3 to 4 minutes on each side.
8. Top with a slice of cheese and 2 pieces bacon.
9. Cover skillet with lid if there is enough room to not have cheese stick to the lid, otherwise tent skillet with foil and cook on low to moderate heat to melt cheese, usually around 1 minute.
10. Toast English muffins if preferred.  Place plain burgers on muffin bottoms, add burgers that have the cheese and bacon on them.  Top with fire roasted tomato sauce and English muffin top.

Ingredients:

1/4 cup honey

3 tablespoons lime juice

2 cloves garlic, minced

1 pound pollack fillets

salt and pepper to taste

 1 butternut squash - peeled, seeded and sliced

1 bunch fresh asparagus spears, trimmed and chopped

poultry seasoning

1/2 cup mozzarella cheese

Directions:

1. In a large bowl, mix the honey, lime juice, and garlic. Season pollack with salt and pepper, place in the bowl.
2. marinate 1 hour in the refrigerator.
3. Preheat oven to 350 degrees F.
4. Lightly grease a medium baking dish.
5. Arrange the squash and asparagus in the baking dish.
6. Place pollack on top of vegetables, and season with poultry seasoning. Discard remaining marinade.
7. Bake  approximately 20 minutes  until fish is easily flaked and vegetables are tender.
8. Sprinkle with mozzarella, and continue baking 5 minutes, or until cheese is lightly browned.

Ingredients:

1 3-pound corned beef brisket (in package with spice packet)

2 large carrots, peeled and cut into 1/2-inch pieces

1 medium yellow or sweet onion, thinly sliced

1 large garlic clove, thinly sliced or minced

1 large bay leaf

1 12-ounce bottle of dark beer (Stout or Porter) - If you prefer to not use beer use beef broth in same quantity

1 tablespoon apple cider vinegar

1 tablespoon brown sugar

1 teaspoon Dijon mustard

1 to 4cups beef broth

6-8 medium red potatoes quartered

1  head green cabbage

Directions:

1. Place the carrots, onion, garlic and bay leaf in the bottom of the slow cooker (6qt or larger slow cooker recommended).
2. Place the corned beef on top of the vegetables.
3. In a bowl mix together spice packet from the corned beef with the beer, vinegar, brown sugar and mustard. Pour over the corned beef,
4. Add enough beef broth to fully cover the vegetables in the bottom of the slow cooker and partially cover corned beef.  The amount of beef broth will depend on size of slow cooker.
5. Place the potatoes on top of the corned beef.
6. Cover slow cooker and cook on low for 6 1/2 hours.
7. Prepare the cabbage by cutting it into 6 to 8 wedges after coring it.
8. After 6 1/2 hours of the meat and vegetables cooking, add the cabbage on top of the potatoes.
9. Recover slow cooker and cook for an additional 1 1/2 hours.
10. Remove the cabbage and potatoes.  Carefully remove the corned beef and place on cutting board.
11. Remove vegetables from liquid and place in bowl.  Discard the liquid unless you choose to use it for a gravy.
12.  Slice the corned beef and serve with the cabbage and vegetables.

Ingredients:

1 bunch fresh asparagus, trimmed

cooking spray

salt and pepper to taste

2 tablespoons butter

1 tablespoon soy sauce

1 teaspoon balsamic vinegar

Directions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place asparagus on a baking sheet.
3. Coat with cooking spray, and season with salt and pepper.
4. Bake asparagus 12 minutes in the preheated oven, or until tender.
5. Melt the butter in a saucepan over medium heat.
6.  Remove from heat, and stir in soy sauce and balsamic vinegar.
7. Pour over the baked asparagus.

Ingredients:

3 lb pork loin

1 apple

1 onion

2-3 tbsps honey

1 tbsp Cinnamon

1 tsp salt

Directions:

1. Make approximatively 6 equal slits to the top of the pork loin with a sharp knife.  Slices should go about 1/2 way through pork loin.
2. Place Pork loin in bottom of slow cooker
3. Core apple and slice into thin pieces.
4. Place slices of apple into the slits made into the pork loin
5. Cut onion up into thin slices and place over top and along sides of pork loin in slow cooker.
6. Drizzle honey over Pork Loin.
7. Add Cinnamon and salt to top of Pork Loin
8. Cook in slow cooker on low for 3 to 4 hours or until done

INGREDIENTS:

3/4 cup butter

2/3 cup onions chopped

3 cloves garlic, chopped

1/4 cup fresh lemon juice

1/8 tsps  salt

1 1/2 pounds sea scallops

1/3 cup parsley chopped

DIRECTIONS:

1. Preheat grill to medium heat. Lightly oil grate.
2. Melt butter in a saucepan over medium heat. Once butter is melted saute onions and garlic until soft and translucent.  Once done remove from heat and stir in lemon juice and salt.
3. Put scallops in a bowl, and coat with butter mixture.
4. Thread scallops onto metal or bamboo skewers.  If using bamboo skewers make sure you soak skewers in water for 15 minutes. You can also use a wire grill basket or a grilling pan. Grill for about 4 minutes per side.
5. Place remaining butter mixture back into saucepan and bring to boil.  Once boiling, lower heat and keep warm.  Once scallops are cooked either coat scallops with butter mixture or place in small bowls for serving with scallops.

INGREDIENTS

MARINADE:

2 cups vinegar

1 cup oil

1 egg

3 tablespoons salt

1 tablespoon poultry seasoning

Pepper

6 to 8 chicken Leg Quarters

DIRECTIONS

1. In a bowl or blender combine all ingredients except for meat.
2. Place chicken in a tight sealing bowl or resealable bag and pour marinade over chicken.
3. Place chicken in refrigerator for at least 3-4 hours.  For best results marinade over night in refrigerator.
4. Cook Chicken on grill until done.  If desired, heat marinade in pan on stove until boiling and use as a baste.

Ingredients:

2 tablespoons kosher salt

1 tablespoon ground black pepper

1 tablespoon poultry seasoning

1 (12 pound) whole turkey, neck and giblets set aside

2 onions, coarsely chopped

3 ribs celery, coarsely chopped

2 carrots, coarsely chopped

3 sprigs fresh rosemary

1/2 bunch fresh sage

1/2 cup butter

 1 bay leaf

6 cups water

2 tablespoons turkey fat

1 tablespoon butter

1/4 cup all-purpose flour

3 cups turkey pan drippings

1/4 teaspoon balsamic vinegar (optional)

1 tablespoon chopped fresh sage

salt and ground black pepper to taste

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
3. Place onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey.
4. Tie legs together with kitchen string.
5. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly.
6. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin.
7. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
8. Put the remaining onion, celery, and carrots into a large roasting pan.
9. Place the turkey on top of the vegetables.
10. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
11. Roast the turkey until done.  About 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking.
12. While the turkey is roasting, make stock: put neck, heart, and gizzards in a saucepan with the bay leaf and water.
13. Simmer over medium heat for 2 hours.
14. Strain the stock to remove the giblets.
15. Remove the turkey from the oven, cover with aluminum foil, and allow to rest for10 to 15 minutes before slicing.
16. Pour the pan juices, into a saucepan and set aside.
17. Skim off the turkey fat from the pan juices, saving about 2 tablespoons.
18. Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat.
19. Put the onion from the roasting pan into the skillet.
20. Cook and stir until the onion is browned then stir in the flour.
21. Continue to cook and stir constantly for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the saved pan juices until smooth; Stir in the balsamic vinegar.
22. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in the1 tablespoon of chopped sage, and season to taste with salt and black pepper.

Ingredients :

3LB Eye Round Roast

1tsp Black Pepper

1/2tsp thyme dried

4-5 cloves of finely chopped garlic

1tsp kosher salt

Directions:

1. Combine all of the above ingredients other than meat.
2. Rinse roast and pat it dry.  Rub the seasoning on the entire roast.
3. If roast has come directly from the refrigerator and is not room temperature let roast sit for 30 minutes.
4. Preheat your oven to 500 degrees
5. With the roast fat side up, place it in a roasting pan.
6. Roast at 500 degrees for 7 minutes per pound of meat. (21 minutes for 3lb roast)
7. Turn the oven down to the lowest setting your oven will go to (usually between 100-170degrees)
8. Check the roast with a meat thermometer after one hour and continue checking every 25-30 minutes after that until meat reaches desired doneness 130 - 140 deg F  for Medium Rare.  NOTE: Do Not keep opening the oven door other than the 1 hour point and every 25 - 30  minutes after that, be patient.
9. Remove roast from pan and place on meat plate, cover with foil and let rest for 10 minutes.
10. After the meat has rested 10 minutes, slice and serve.