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BUFFALO RIBS
BUFFALO RIBS A pork version of the famous tavern chicken wings 2 pounds back ribs, cut into 1-rib portions In small bowl, mix together butter and Inferno sauce. In shallow place, mix
together cornflake crumbs and Cajun Pepper. Dip ribs in butter mixture and then
roll in cornflake mixture. Place ribs an inch apart on an ungreased cookie sheet
or shallow pan. Bake at 350 degrees for 45 minutes or until golden brown. Serve
with Bleu Cheese Sauce (recipe follows), for dipping, if desired. Makes 8
servings. BLUE CHEESE SAUCE Combine all ingredients and mix well. Makes 1-1/4 cups.
CARIBBEAN PORK CHOPS 2/3 cup water Combine all ingredients except pork chops in a plastic storage bag; mix well.
Add pork chops and shake to coat. Seal bag and refrigerate 4 to 24 hours,
turning bag occasionally. Remove chops, reserving marinade. Grill or broil pork
chops 20 to 30 minutes or until done, turning once to brown all sides. Bring
marinade to a boil and let boil until mixture begins to boil and thicken
slightly. Baste chops occasionally with marinade. Serve any remaining marinade
with pork chops. Makes 6 servings.
2-1/2 tablespoons Watkins Ginger Garlic Liquid Spice Blend, divided Combine 1 tablespoon Ginger Garlic Liquid Spice and Spicy Garlic Soy Sauce;
mix well. Add chicken strips; stir to coat well. Heat remaining 1-1/2
tablespoons Ginger Garlic Liquid Spice in 10-inch non-stick skillet over high
heat. Stir-fry broccoli 1 minute. Add snow peas; stir-fry 3 minutes or until
vegetables are crisp-tender. Remove to plate. In same skillet, stir-fry chicken
until lightly browned. Combine water, cornstarch and Chicken Noodle Soup Base;
mix well. Stir into browned chicken; reduce heat to low. Cover and simmer 5
minutes or until noodles are tender, stirring occasionally. Return cooked
vegetable to skillet; add radishes and cashews. Cook just until heated through.
Serve over hot cooked rice. Makes 4 servings. CHICKEN FAJITA PIZZA Watkins White Deep-Dish Pizza Crust Mix
1 large oven cooking bag Rinse chicken inside and out with cold water; drain well. In small bowl,
combine five-spice powder, ginger and salt; rub half of this mixture into the
cavity of the chicken. Place green onions inside. Place wings behind chicken's
back and tie legs together with string so chicken holds its shape. Shake flour
inside cooking bag to coat (leave flour inside to prevent bag from bursting).
Rub remaining spice mixture over outside of chicken. Combine soy sauce, honey
and apple juice; mix well and pour over chicken. Place chicken in over bag; pour
any remaining sauce into bag. Close bag with tie provided. Place bag in a 13 x
9-inch baking dish. If possible, refrigerate at least 4 hours before baking to
allow chicken to marinate, turning bag occasionally. Cut six slits into top of
bag. Bake at 350 degrees for 1 to 1-1/2 hours or until leg joint can be easily
moved and juices run clear. Let stand 10 minutes before carving. Makes 6
servings. CLAM CHOWDER 1-1/2 cups water Simmer vegetables in 1-1/2 cups water in a covered 2 quart saucepan until
tender. Do not drain. Combine Cream Soup Base and flour. Add milk and the
remaining 1-1/2 cups water. Add slowly to vegetable along with clams. Bring to a
full boil, stirring occasionally to prevent scorching on the bottom. Makes 1-1/2
quarts CLASSIC ROASTED CHICKEN WITH STUFFING 1-1/4 cups Watkins Harvest Treasures Rice Blend (any variety) Cook rice per package direction, adding soup base to cooking water; cool slightly. Combine cooked rice, bread crumbs, raisins, walnuts, apple, butter, Poultry Seasoning and orange juice; mix well. (If roasting in the oven, you can stuff the bird loosely with some of this mixture. Do not stuff if grilling.) Place all (or remaining rice mixture in a casserole for baking. If grilling prepare grill with a pile of 25 or so coals on opposite sides of
grilling area (not directly under chicken). Light coals and wait until covered
with gray ash before placing chicken on grill. Rub chicken with Grapeseed oil
and remaining Poultry Seasoning, and grill over indirect heat. Check coals
periodically, adding more as needed, until chicken reaches and internal
temperature of 190 degrees. (If oven roasting, bake at 350 degrees for about 1
3/4 to 2 hours.) Cover stuffing in casserole and bake at 350 degrees for 45
minutes to 1 hour (or last 30 minutes of cooking time, if bird is stuffed).
Serve chicken with stuffing. Makes 8 servings. CROWN ROAST WITH APPLE STUFFING 1 crown roast of lamb or pork (approx. 4 pounds) Rub roast with garlic salt and pepper; place in large shallow roasting pan. In large skillet, melt butter and sauté onion flakes about 1 minute. Remove from heat and add poultry seasoning, salt and pepper; mix well. Add celery, bread cubes, apples and nuts; mix lightly but thoroughly. Fill roast with apple stuffing. Place bacon on top of rib ends to prevent charring. Cover top of roast and stuffing lightly with foil. Roast at 350 degrees for 30 to 35 minutes per pound. Using two spatulas, move to serving platter. Remove bacon and replace with paper frills. Allow 2 ribs per serving. Makes 8 servings. *Note: You may want to call your butcher or local meat department in advance,
as he/she may have to special order, or take time to prepare this roast.
DELICIOUS PASTA 1) Boil Pasta EASY OVEN BAKED SPLIT PEA SOUP 1 package (16 ounces dried split peas) Rinse peas under cold water. In a large oven-proof kettle of Dutch oven,
combine all ingredients except sausage. Bake covered, at 350 degrees for 2
hours, stirring occasionally. Add sausage, bake 30 minutes more or until peas
are tender and sausage is heated through, remove bay leaf before serving. Makes
8 servings. Notes from Kitchen: If a thinner soup is desired, more water may be
added. FETTUCCINE ALFREDO MEXICANO 1 pound cooked fettuccine Place cooked pasta in large serving bowl. Dash hot sauce into grapeseed oil,
stirring to combine. Toss with pasta. Sprinkle generously with Pasta Topper and
toss to coat. Add cilantro, black pepper and hot pepper sauce to toss again. FRENCH ONION SOUP 5 medium onions Peel and thickly slice onions. Heat the 3 tablespoons butter in a heavy
3-quart saucepan over low heat; add onions and cook slowly, stirring until
golden in color, about 10 minutes. Gradually blend in water. Soup Bases and
seasonings. Bring to a boil; cover and simmer about 15 minutes. Meanwhile, toast
one side of bread under broiler until golden brown. Butter untoasted side and
sprinkle each slice with 1 tablespoon cheese; broil until cheese is melted. To
serve, place hot soup into ovenproof bowls or mugs; float French bread slice on
top. Sprinkle bowls with remaining cheese; broil until cheese is bubbly and
brown. Makes 6 servings. GRILLED CHICKEN BREASTS WITH CORN/OLIVE SALSA 1 can (16 ounces) whole-kernel corn, drained Salsa: Sprinkle both sides of chicken with Fajita Seasoning. Grill 4 to 6 inches
from heat for 15 to 30 minutes or until done. Serve with Corn-Olive Salsa. Makes
6 servings. GRILLED STEAK AU POIVRE 2 to 3 pounds T-bone or other tender steak (about 1-1/2 inches think) Trim fat from steak. Combine pepper and remaining ingredients; sprinkle
evenly over both sides of steak, pressing down firmly with hand or spatula. Let
stand 30 minutes; grill 4 to 5 inches from coals until done to your liking. Cut
into Serving pieces. Makes 6 servings. HAM AND CHEESE BRUNCH CASSEROLE 4 cups shredded hash brown potatoes, thawed if frozen Coat bottom of a 13 x 9-inch baking dish with Watkins Cooking Spray. If
necessary, press hash browns between paper towels to remove excess moisture.
Press hash browns onto bottom and up sides of prepared baking dish. Sprinkle
with Salt and Pepper. Spray generously with Cooking Spray. Bake at 425 degrees
for 25 minutes. Remove from oven. Reduce oven temperature to 350 degrees. Pat
broccoli dry with paper toweling. Toss together broccoli, ham and cheese;
sprinkle over crust. Beat together the evaporated skim milk, eggs and
seasonings; pour over ham mixture. Bake, uncovered, for 30 to 35 minutes or
until a knife inserted near center comes out clean. Let stand 10 minutes before
serving. Makes 8 servings. HERBED FISH AND RICE BAKE 1-1/2 cups hot water Preheat oven to 375 degrees. In an 11 x 7-inch baking dish, combine first
seven ingredients; stir well. Cover and bake for 15 minutes. Top with layers of
broccoli, half of the onion rings, Parmesan cheese and fish fillets; sprinkle
with paprika. Bake, covered, 25 to 30 minutes or until fish flakes and all
excess liquid is absorbed into rice. Loosen rice by carefully stirring with a
fork. Top with remaining onion rings and Cheddar cheese. Bake uncovered 3
minutes longer or until cheese melts. Makes 4 servings. JERK CHICKEN PIZZA WITH TROPICAL SALSA 1 package Watkins Whole Wheat Pizza Crust Mix Prepare pizza crust according to package directions. Meanwhile, toss chicken
strips with spice rub; sauté in oil until done. Remove chicken from pan and
sauté mushrooms for 1 minute in pan drippings; set aside. Combine tomato sauce
and Tropical Salsa. Spread this mixture on top of prepared crust. Top with
chicken and mushrooms and cheeses. Bake at 450 degrees for 12 to 14 minutes or
until crust and cheese are golden brown. Makes 6 servings. LEMON PEPPER SCALLOPS 1 pound large sea scallops Preheat broiler. Rinse scallops with cold water to remove any sand from
crevices. Pat dry with paper towel. In medium bowl, toss scallops with melted
butter to coat well. On waxed paper, mix bread crumbs, basil and lemon pepper.
Dip one flat side of each scallop into bread crumb mixture. Place scallops,
breaded-side up, on rack of broiling pan. With broiler pan at closest position
to source of heat, broil scallops 5 minutes, without turning, until crumb
topping is golden and scallops are opaque throughout. Arrange on platter. Serve
with slices of lemon; garnish with parsley or basil. Makes 4 servings. NEW ORLEANS STYLE HAMBURGER 1-1/2 pounds lean ground beef In medium bowl, combine ground beef, mustard, 3/4 teaspoon Cajun Pepper and
onion salt, thyme and oregano; mix just until combined. Shape into six oval
patties, set aside. In large nonstick skillet sauté onion and green pepper
along with the remaining Cajun Pepper and onion. salt over medium heat. Remove
from skillet and keep warm. In same skillet, place burgers and cook to desired
doneness, turning once. Place burgers on bottom halves of brad and top with
peppers, onions, and tomato slices. Make 6 servings. ORIENTAL ORANGE AND FIVE-SPICE GLAZED CHICKEN 1 can (6 ounces) frozen orange juice concentrate, thawed For glaze, combine orange juice concentrate, Soy Sauce, honey, Five Spice Powder and Garlic Powder in small mixing bowl; set aside. If desired, remove skin from chicken pieces. Sprinkle each piece with Watkins Seasoning Salt. Place chicken on grill bone-side up over medium coals; grill 20 minutes. Turn Chicken and grill 15 to 25 minutes more or until chicken is tender and no longer pink, brushing occasionally with the orange glaze the last 10 minutes of grilling time. Bring any remaining glaze to a boil and serve with chicken. If desired garnish with orange slices. Makes 5 servings. NOTE: A spicy orange laze makes grilled chicken extra-special for weekend
cookouts. PINEAPPLE CHICKEN 1-1/2 cups Watkins Barbecue Sauce (your favorite flavor) In a large saucepan, combine the first six ingredients until smooth. Bring to
a boil; reduce heat and simmer for 2 minutes, stirring occasionally. Add the
chicken, pineapple, water chestnuts and ginger; cover and simmer for 10 minutes.
Serve over rice. yield: 4 servings. PIZZA PRIMAVERA 1 package (7 ounces) Watkins Whole-Wheat Pizza Crust Mix Prepare pizza crust dough according to package directions, adding the Pizza
Seasoning to dry mix. Meanwhile, sprinkle zucchini with salt, let drain on paper
toweling until ready to prepare pizza; blot dry before using. Sauté the
mushrooms in a nonstick skillet coated with Watkins Cooking Spray just until ROASTED WINTER SQUASH SOUP 1 (2-pound) butternut squash, halved lengthwise and seeded Preheat oven to 375 degrees. Spray 13 x 9 x 2-inch glass baking dish with
cooking spray. Place squash cut side down in prepared dish; pierce each half
several times. Bake until tender, about 45 minutes. Bring water to a boil; add
soup base, stirring well to prepare broth. With large spoon, scoop squash into
food processor or blender; discard peels. Add 1-1/2 cups broth and Pumpkin Pie
Spice and puree until smooth. Transfer puree to heavy large saucepan; mix in
milk and enough broth to thin to desired consistency. Stir soup over medium heat
until headed through. Season to taste with salt and pepper. Ladle soup into
bowls; top with dollop of sour cream and sprinkling of chives, if desired.
Serves 4. SAVORY TURKEY BURGERS 1 pound ground turkey Combine all ingredients; mix well. Shape into 4 patties. Grill or broil 4 to 6 inches from heat for 10 to 15 minutes or until no longer pink, turning once. Place lettuce leaf and tomato slice on bottom halves of buns; top with turkey burgers and top halves of buns. Makes 4 servings.
SEAFOOD CHOWDER 3 cups water In a 6-quart saucepan, combine water, fish, scallops, celery and onion. Poach
for 30 minutes in gently simmering water. Remove fish and scallops with slotted
spoon. Cool and break into chunks. Drain clams reserving juice, and set aside;
add juice from clams, bottled clam juice and carrots to the water in which the
fish was poached. Simmer 10 minutes. In a separate container, combine butter,
flour and soup base with a wire whisk; stir into simmering liquid. Cook and stir
until smooth and creamy. Add fish, clams and remaining ingredients; simmer on
very low heat, for 10 minutes - do not boil. Makes 8 serving. SIRLOIN STEAK WITH SPICY HERB MARINADE 1-1/2 pounds sirloin tip steak, all fat removed Combine Liquid Spice, herb rub and black pepper to make a paste. Rub paste
over entire surface of steak. Combine remaining ingredients in non-metal dish or
container. Add steak to marinade and turn to coat both sides. Cover dish and
refrigerate several hours or overnight, turning steak at least once. Coat grill
with Watkins Cooking Spray. Sear steak for one minute on each side. Cover grill
and cook 4 to 6 minutes on each side, or until thermometer reads 155-160
degrees. Allow to set 5 minutes before carving into thin slices. Serve with
Watkins Steak Sauce. SKILLET ORIENTAL 1-1/2 cups water In skillet, combine all ingredients except tuna, water chestnuts, and rice.
Cook over low heat until thickened and pea pods are done; stir constantly. Add
tuna (or other meat) and water chestnuts; heat. Serve over rice. Yield: Four
cups SOUTHWESTERN PORK RIBS 3-1/2 pounds pork back ribs cut into 2 to 3 rib portions In a large saucepan, combine first four ingredients. Bring to a boil; reduce
heat and simmer, covered, 45 to 60 minutes or until ribs are tender. Meanwhile,
prepare sauce by combining all remaining ingredients in a mediums saucepan. Cook
and stir over medium heat until bubbly. Reduce heat and simmer, uncovered, about
15 minutes. Remove from heat and cool until ribs are done. Grill ribs over
medium coals for 15 to 20 minutes or until done., turning and brushing often
with sauce. Makes 6 servings. SPICED CARIBBEAN CHICKEN AND VEGETABLE KEBABS 2 teaspoons Watkins Onion Liquid Spice Mix first 10 ingredients to make marinade. Place chicken in a glass baking
dish and pour the marinade over the chicken. Let chicken marinate, covered and
chilled, turning once, for at least 1 hour or, preferably overnight. Alternate
chicken and vegetables on skewers. (Can be prepared 2 hours ahead. Cover and
refrigerate). prepare barbecue (medium heat). Spoon remaining marinade over
kebabs and grill until chicken is cooked through, about 5 minutes per side.
Serve over rice. Serves 8-10 SPICY CHAI GRILLED CHICKEN 1 chicken, cup up, or 4 skinless boneless chicken breast halves Rub chicken with soy sauce, then with spice rub, pressing spices into flesh.
Heat grill or prepare coals. When coals are hot, sprinkle chai over coals;
immediately place chicken on rack and cover grill. Cook, turning periodically
and brush with grapeseed oil, until chicken is done. Test chicken for doneness
by cutting into thickest portion; chicken is done when juices are no longer
pink. Serves 4. STEAK AND VIDALIA ONION SALAD 1 pound sirloin or flank steak Lightly score edges of steak at 1-inch intervals. Combine Meat Magic, salt,
and onion and garlic pepper. Rub over entire surface of steak. Combine 2
tablespoons grapeseed oil, steak sauce, parsley and black pepper. Add steak,
turn to coat with marinade. Cover and refrigerate at least 30 minutes. Preheat
grill. Cook steak on covered grill over medium-hot coals 6 to 8 minutes on each
side for flank or 8 to 10 minutes on each side for sirloin, basting frequently
with marinade until done. Cut meat across grain into diagonal slices. In a large
salad bowl, combine lettuce, onion, cucumber and red pepper. Set aside. Mix
together 1/2 cup grapeseed oil, salad dressing blend and vinegar. Pour over
salad and toss lightly. Place steak slices on top of salad and season with salt
and pepper to taste. Serve with Watkins Steak Sauce on the side, if desired. TEX-MEX WRAP 1 package (8 ounces) Watkins Rice & Red Bean Blend Cook Rice & Red Bean Blend according to package directions, adding 1-1/2
tablespoons Fiesta Seasoning to cooking water. Meanwhile slice chicken, pepper
and onion into thin strips. Toss with remaining Fiesta Seasoning. Heat grapeseed
oil in large skillet. Sauté chicken and vegetables in hot oil until chicken is
done; salt to taste. Place cooked rice and beans on bottom center of each
tortilla; place chicken and vegetables on top center. Add Inferno Sauce to
taste; roll up tightly and serve warm. Makes 6 servings.
WHITE BEAN CHILI 3-1/2 cups water Combine all ingredients in large kettle or Dutch oven; bring to a boil.
Reduce heat and simmer 20 to 25 minutes or until chicken and onions are tender.
Serve hot. Makes 6 servings. ZIPPY BEEF BAKE 3/4 pound ground beef In a large skillet over medium heat, cook beef until no longer pink. Add
butter, zucchini, mushrooms and onions; cook and stir until the vegetables are
tender. Drain. Stir in chili powder, salt and garlic powder. Add rice, chilies,
sour cream and half of the cheese. Transfer to a greased 2-quart baking dish;
top with remaining cheese. Bake, uncovered, at 350 degrees for 20 minutes or
until cheese is milted. Yield: 4 servings.
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SHALOM FROM SPIKE & JAMIE |
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