Preheat the Calphalon Solo Griddle on medium heat on top of the stove. Add the olive oil to the hot pan. Place the chicken strips, chili sauce and jalapeno pepper in the pan and saute until cooked through, approx. 3-5 minutes. Remove and reserve. Wipe the pan clean. Place the chicken mixture on one half […]

Brown the roast well in the oil (be sure that pan is hot before you put in the oil or the meat). lace the meat in a covered casserole, and add all the remaining ingredients except the sour cream. Simmer for about 2 hours, or until the meat is very tender. Add the sour cream, […]

PAT THE MEAT DRY, SPRINKLE with salt and pepper. Heat the oil in a large flame-proof casserole, add the meat and brown on both sides over high heat. Remove the meat from the pot, reduce heat to medium and add onions, carrots and celery and cook, stirring, for five minutes. Stir in the flour, then […]

Chicken breasts, drums or wings are fine to use. Mix flour, rosemary, salt and pepper in a shallow bowl. Wash chicken and coat with flour mixture. Let coated parts dry for about 1/2 hour. Heat oil over medium heat in large skillet. Add chicken and fry, turning once until golden brown, about 30 minutes. Remove […]

Season roast with salt & pepper. Place, fat side up, in open roasting pan. Insert meat thermometer into thickest part; make sure it does not rest on bone or in fat. Do not add water. Do not cover or wrap in foil. Roast in 325 oven to desired doneness. Roasts are more easily carved if […]

Place beef in a 3 1/2 to 4 quart crockery cooker. Combine 2 cups water, soup mix, ketchup, worcestershire, cinnamon, garlic and pepper. Pour over beef. Cover; cook on a low-heat setting for 8 to 10 hours. Remove beef; keep warm. Pour cooking liquid into a glass measure. Skim off fat. Transfer 3/4 cup liquid […]

Mix all dry ingredients and put in bag. Coat pieces of chicken in this mixture. Place on greased shallow baking pan and bake in 350 oven 45-60 minutes.

Flour meat. Salt & pepper lightly. Heat 3 Tbls. butter in skillet & brown. In baking dish 16*10*3″, place half the meat on bottom. Add layer of half the potatoes & half the onions. Sprinkle with salt & pepper & half the parsley. Repeat. Pour stock & beer over all. Cover with foil & bake […]

Cook chicken in 2 cups water, slightly salted. Add garlic & med onion. Cook until chicken is tender. Reserve broth for cooking rice. Saute chopped large onion in butter. When onion is transluent, stir in flour. Then add cream, salt & pepper to taste. Combine well. Sauce can be refrigerated at this point for serving […]

* Round Steak should be cut 1/2-inch thick. ~– Trim separable fat from steak nd remove bone. Pound with meat mallet or saucer; slice into strips 1 inch wide and 4 inches long. trim any excess fat from bacon. Place bacon slices on steak strips and roll up, securing with small wooden picks. Brown roll-ups […]