INGREDIENTS
- 1 (16 ounce) package egg noodles
- 3 1/2 slices smoked bacon
- 2 cups sour cream
- 1 (12 ounce) container cottage cheese
- salt to taste
DIRECTIONS
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain well.
- Cook the bacon in a skillet over medium-high heat until crisp; drain, crumble, and set aside.
- Place the drained noodles in a large baking dish. Stir the sour cream into the noodles. Spoon the cottage cheese evenly over the top of the noodle mixture. Sprinkle the crumbled bacon over the top; season with salt.
- Bake in preheated oven until the cottage cheese softens, 3 to 5 minutes.
INGREDIENTS
- 2 pounds venison backstrap (tenderloin), cut into 2 inch chunks
- 1 quart apple cider
- 1 1/2 pounds thick sliced bacon
- 2 (12 ounce) bottles barbecue sauce, your choice
DIRECTIONS
- Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
- Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
- Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!
INGREDIENTS
- 1 tablespoon lemon juice
- 1/2 cup olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/8 teaspoon white pepper
- 1/8 teaspoon garlic powder
- 2 (10 ounce) rock lobster tails
DIRECTIONS
- Preheat grill for high heat.
- Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.
- Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.
INGREDIENTS
- 1 unbaked pizza crust
- 6 tablespoons prepared pesto sauce
- 3 roma tomatoes, thinly sliced
- 1 (8 ounce) package seasoned goat cheese
- 2 cloves garlic, peeled and thinly sliced
- 1 cup fresh arugula
- 1 teaspoon olive oil
DIRECTIONS
- Preheat oven according to pizza package instructions.
- Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil.
- Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.
- After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!
INGREDIENTS
- 1 tablespoon vegetable oil
- 1 onion, halved and sliced
- 2 mangos - peeled, seeded, and cubed
- 2 tablespoons lemon juice
- 1 tablespoon white sugar
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground mace
- 4 skinless, boneless chicken breast halves - cut in half lengthwise
- salt and pepper to taste
- 1 tablespoon vegetable oil
- 1/4 cup chopped pecans
DIRECTIONS
- Heat 1 tablespoon vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Add mangos, lemon juice, sugar, ginger, cinnamon, and mace. Bring to a simmer and cook for 5 minutes, stirring constantly. Turn heat to low, cover, and allow to cook 5 minutes more.
- While the mango sauce is simmering, season chicken breasts with salt and pepper to taste. Heat remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add chicken, and cook on both sides until nicely browned, and the chicken is no longer pink in the center, about 8 minutes per side.
- To serve, place one or two pieces of chicken onto each serving plate. Spoon mango sauce over the top, and sprinkle with pecans.
INGREDIENTS
- 2 teaspoons olive oil
- 4 (6 ounce) boneless pork loin chops
- salt and pepper to taste
- 2 tablespoons dry white wine
- 1/2 cup orange juice
- 1/2 teaspoon dried tarragon
- 1 tablespoon cornstarch
- 2 tablespoons water
DIRECTIONS
- Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. Add the wine, orange juice, and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10 to 15 minutes, until the pork is no longer pink in the center. Remove the pork chops from the skillet, set aside, and keep warm.
- Dissolve the cornstarch in the water, and stir into the simmering liquid until the sauce thickens, about 45 seconds. Pour sauce over the pork chops to serve.
INGREDIENTS
- 1 (7.25 ounce) package macaroni and cheese mix
- 1 (14 ounce) can hot dog chili
- 1/4 cup shredded Cheddar cheese, or cheese of choice
DIRECTIONS
- Cook macaroni and cheese in a saucepan on the stovetop according to package directions.
- Once macaroni and cheese is done, stir in chili, and cook over medium heat until hot, about 2 minutes. Sprinkle with shredded cheese to serve.
INGREDIENTS
- 1 crusty sandwich roll, split
- 1 tablespoon prepared Dijon mustard mayonnaise blend
- 2 slices deli turkey
- 1 slice Swiss cheese
- 2 slices deli ham
- 1 tablespoon mayonnaise
- 2 slices deli roast beef
- 2 slices tomato
- 1 slice Muenster cheese
DIRECTIONS
- Preheat the oven broiler. Line a baking sheet with aluminum foil.
- Open the sandwich roll onto the prepared baking sheet. Spread the mustard-mayonnaise blend on one half of the roll and top with the turkey, Swiss cheese, and ham.
- Spread 1 tablespoon of mayonnaise on the other half of the roll and top with the roast beef, tomato slices, and Muenster cheese.
- Broil the sandwich open-faced until the cheese melts and begins to bubble and the ham begins to crisp around the edges. Remove the sandwich from the oven and put both sides together.
INGREDIENTS
- 4 hot dogs
- 4 cream-filled sponge snack cakes (such as Twinkies™)
- 4 (4 inch) squirts of pressurized canned cheese (such as Easy Cheese™), or to taste
DIRECTIONS
- Bring a saucepan of water to a boil over high heat. Add hot dogs, and boil until thoroughly hot, about 5 minutes; drain and keep warm.
- Meanwhile, unwrap the snack cakes, and place onto a cutting board, upside-down. Cut halfway through the bottoms of the snack cakes with a small, serrated knife to create “buns” for the hot dogs.
- Blot the hot dogs with a paper towel to remove excess water and place a hot dog inside each “bun”. Remove the protective top from the can of cheese, and hold the nozzle close to, but not touching, the exposed side of the hot dog. Dispense cheese by decisively pressing the nozzle towards the hot dog and slowly drawing the tip along the hot dog in a straight line, or decorative pattern of your choice.
INGREDIENTS
- 1 pound ground ostrich
- 3 teaspoons vegetable shortening
- 1 tablespoon flour
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 cup milk
- 3 English muffins, split and toasted
- 1 (1.27 ounce) packet fajita seasoning mix
- 1 pinch paprika
DIRECTIONS
- Place the ground ostrich in a non-stick skillet over medium heat. Cook, stirring to crumble, until no longer pink. Add the shortening, flour, salt, and cayenne pepper, salt and stir until the shortening has melted entirely.
- When the mixture begins to bubble, slowly pour the milk into the skillet while stirring until the mixture thickens. Spoon the mixture over English muffins and garnish with paprika.
