Caramelized Orange Pork Roast

Recipe courtesy of Martha Stewart

Yield: Serves 10-12

Ingredients

• 1 cup sweet white wine, like Gewurztraminer
• 1 cup soy sauce
• 1/3 cup stone-ground honey mustard
• 1 orange, zest and juice
• 1/2 cup Sriracha chili sauce
• 3/4 cup brown sugar
• 1/4 cup rice wine vinegar
• 6 garlic cloves, minced
• 1 6 to 8 pound pork shoulder

Bean-and-Veggie Sliders

Recipe courtesy of Martha Stewart

Prep Time: 20 minutes
Total Time: 25 minutes
Yield: Makes 12

Ingredients

• 2 cups cooked kidney beans
• 1 cup steamed jasmine or basmati rice
• 1/2 cup shredded carrot
• 1/3 cup shredded broccoli
• 2 tablespoons grated ginger
• 2 tablespoons finely chopped fresh cilantro
• 1/2 recipe flavor base
• 1 tablespoon vegetable oil
• 12 small whole-wheat rolls, split
• Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro

Pan-Fried Steak

Recipe courtesy of Martha Stewart

Yield: Serves 2

Ingredients

• 2 strip steaks (about 1 inch thick)
• coarse salt
• freshly ground black pepper
• 1 to 2 teaspoons unsalted butter

Beef Satay

Recipe courtesy of Martha Stewart

Yields 20 skewers

Ingredients

• 1/4 cup peanut oil
• 1 large shallot, minced (1/4 cup)
• 2 cloves garlic, minced (1 tablespoon)
• 1 2-inch piece ginger, peeled and minced (2 tablespoons)
• 1/4 cup low-sodium soy sauce
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/4 cup lime juice
• 1/4 teaspoon ground black pepper
• 1 pound flank steak, sliced 1/8-inch thick against the grain
• 20 wooden skewers
• Thai Peanut Sauce

Meatballs and Tomato Sauce

Recipe courtesy of Martha Stewart

Makes 31 1/2-inch meatballs

Ingredients

• 1/3 cup milk
• 2 slices best-quality bread, crusts removed
• 1 pound ground pork
• 1 pound ground beef
• 2 garlic cloves, minced
• 2 tablespoons minced onion
• 2 large eggs, lightly beaten
• 3/4 cup grated Pecorino Romano cheese, plus more for serving
• 2 tablespoons chopped fresh parsley leaves
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon coarse salt (use 1 teaspoon if Parmesan is substituted for the Romano)
• 2 tablespoons extra-virgin olive oil
• Two 28-ounce cans best-quality whole tomatoes, pulsed with juices in a blender
• Freshly grated Parmesan cheese, for serving (optional)

Light and Fluffy Meatballs

Recipe courtesy Martha Stewart

Yield: Makes 30 meatballs

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 5 slices white bread, crusts removed and torn into pieces (about 3 cups)
• 1 cup whole milk
• 1 pound ground chuck beef
• 1 pound ground pork
• 1 pound ground veal
• 1 pound whole-milk ricotta
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 1/3 cup chopped flat leaf parsley
• 1 tablespoon chopped oregano
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 quarts Basic Italian Tomato Sauce, or other Italian tomato sauce

Vermont Burgers

Recipe courtesy Martha Stewart

Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: Makes 20 (10 turkey, 10 beef)

Ingredients

For the Turkey Burgers

• 1 pound ground white-meat turkey
• 1 pound ground dark-meat turkey
• 1/2 cup fromage blanc or pureed ricotta cheese
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 2 teaspoons finely chopped fresh sage
• 2 garlic cloves, minced
• Coarse salt and freshly ground pepper
• Extra-virgin olive oil, for brushing

For the Beef Burgers

• 2 pounds ground beef, preferably grass-fed
• Coarse salt and freshly ground pepper

For Grilling

• Vegetable oil, for brushing

For Serving

• 20 hamburger buns, split
• 1 stick unsalted butter, softened

Garnish: Extra-Special Sauce, Homemade Beer-Spring Onion Mustard, pickles, thin cheddar cheese slices, lettuce, and tomato slices

Burger Salad

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Yield: Serves 2

Ingredients

• 6 ounces ground beef, formed into 2 patties
• Salt and freshly ground black pepper
• Dash Worcestershire sauce or soy sauce
• 1 small head broccoli
• Extra-virgin olive oil for drizzling
• 2 scallions
• Asian hot sauce, such as Sriracha

Beef Patties

Recipe courtesy Mad Hungry with Lucinda Scala Quinn

Makes 18 patties, 6 to 9 servings; 2 per person for lunch

Ingredients

FOR THE PASTRY

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 2 tablespoons curry powder
• 1/2 cup butter (1 stick)
• 3/4 cup ice-cold water

FOR THE FILLING

• 1 pound ground beef
• 1 onion, finely chopped
• 3 whole scallions, finely chopped
• 1 clove garlic, minced
• 2 Scotch bonnet peppers (any color), seeded and minced
• 1 teaspoon dried thyme or 2 sprigs fresh
• 1/4 cup vegetable oil
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 to 2 1/2 cups water
• 1/2 cup breadcrumbs

FOR THE EGG WASH

• 1 egg, beaten with 1 teaspoon water

Crescent Pizza Pockets

Recipe courtesy From the Kitchens of, Cooking Channel

Prep: 25 min
Cook: 14 min

YIELD: 4 pockets

Ingredients

• 1 (8-ounce) can Pillsbury(R) refrigerated crescent dinner rolls
• 1/4 cup pizza sauce
• 3/4 cup shredded mozzarella cheese
• 1/2 cup sliced pepperoni (24 slices)
• 1 teaspoon grated Parmesan cheese

Bangers and Mash

Recipe courtesy Claire Robinson, Food Network

Prep: 10 min
Cook: 35 min

Yield: 6 servings

Ingredients

• 6 large potatoes, peeled and cut into large chunks
• Kosher salt
• 1/4 savoy cabbage, thinly shredded
• 6 large good quality pork sausages
• 1 large purple or red onion, thinly sliced
• Freshly ground black pepper
• Water
• 2 tablespoons whole-grain Dijon mustard

Fig Glazed Ham

Recipe courtesy Claire Robinson, Food Network

Prep: 15 min
Inactive: 15 min
Cook: 1 hr 45 min

Yield: 10 or more servings

Ingredients

• 1 (10-pound) cooked bone-in ham, preferably shank end, at room temperature
• 1 1/2 cups water
• 1 cup fig preserves
• 1/2 cup Dijon mustard
• 1/2 cup cider vinegar
• 1/4 cup Kentucky bourbon

Crispy Brussels Sprouts

Recipe courtesy Claire Robinson, Food Network

Prep: 15 min
Cook: 30 min
Total: 45 min

Yield: 2 servings

Ingredients

• 4 ounces thick slab applewood smoked bacon, cut in 1/4-inch pieces
• 1 pound Brussels sprouts, washed, trimmed, and halved lengthwise
• Kosher salt and freshly ground black pepper
• 1/4 cup toasted chopped walnuts
• 1 Granny Smith apple, peeled, cored, and sliced

Wholegrain Mustard and Ginger Cocktail Sausages

Recipe courtesy Nigella Kitchen, Food Network

Prep: 15 min
Cook: 37 min

Ingredients

• Scant 1/2 cup ginger conserve 
• Scant 1/2 cup wholegrain mustard 
• 1 tablespoon garlic oil 
• 1 tablespoon soy sauce 
• 50 skinny breakfast sausage links 
• 1 round (approx. 9 inch diameter) thick-crust sourdough or rye bread loaf, for serving (optional)

Lamb Chops with Mint Almond Pesto

Recipe courtesy Claire Robinson, Food Network

Prep: 15 min
Inactive Prep: 5 min
Cook: 6 min
Total: 26 min

Ingredients

• 1 1/2 cups packed fresh mint leaves, from about 2 large bunches
• 1/4 cup sliced almonds, toasted
• 1 lemon, zested, plus juice of 1/2 lemon, about 2 tablespoons
• Kosher salt
• 1/4 cup extra-virgin olive oil, plus more for grilling
• 2 tablespoons water
• Freshly cracked black pepper
• 12 lamb rib chops, Frenched, about 2 pounds

Chicken Fried Steak

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 3/4 cup vegetable oil
• 1 1/2 pounds beef round, trimmed and cut into 4 (6-ounce) pieces (butcher can do)
• 1 1/2 cups all-purpose flour, divided
• Kosher salt and freshly ground black pepper
• 3 eggs, beaten with 2 tablespoons water
• 2 cups milk

Bacon Cornbread

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 5 slices maple bacon
• 1/2 cup self-rising flour
• 3/4 cup fine cornmeal
• Pinch salt
• 1 egg, plus 1 egg white
• 1 (14-ounce) can creamed corn

Bacon Prawns with Cheese Dip

Recipe courtesy Claire Robinson, Food Network

Ingredients

• 8 thin slices bacon
• 8 roasted jalapenos, split in 1/2 and seeded
• 16 large prawns, peeled and deveined
• Freshly ground black pepper
• 1 1/2 cups shredded Monterey jack cheese (Chihuahua cheese is great here too!)
• 3/4 cup cream

Cue the Pulled Pork

TOTAL TIME: 3 - 4 hours or 7 - 8 hours
Prep: 10 min
Cook: 3 - 4 hours or 7 - 8 hours
YIELD: 6 servings
LEVEL: Easy

Ingredients:
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. cider vinegar 2 tbsp. plus 2 tsp. brown sugar (lightly packed)
2 tsp. garlic powder
12 oz. raw lean boneless pork tenderloin, trimmed of excess fat
12 oz. raw boneless pork shoulder (the leanest piece you can find), trimmed of excess fat
1/4 tsp. salt
1/8 tsp. black pepper
2 cups roughly chopped onion (about 1 large onion)
Optional: crushed red pepper

Directions:
To make the sauce, place tomato sauce, ketchup, cider vinegar, brown sugar, and garlic powder in a crock pot. Stir until mixed. Season both types of pork with salt and pepper and add to the pot. Top with onion and lightly stir.

Cover and cook until pork is fully cooked, on high for 3 - 4 hours or on low for 7 - 8 hours.

Remove all the pork and place it in a large bowl. Shred each piece using two forks -- one to hold the pork in place and the other to scrape across the meat and shred it. Return the shredded pork to the crock pot and mix well with the sauce.

If you're serving a group, keep the crock pot on its lowest setting, so the pork stays warm. Season with crushed red pepper, if using. Yum time!

Cook's Note: Alternatively, recipe can be baked in a preheated oven, covered, at 325 degrees F for 3 to 4 hours.

PER SERVING (2/3 cup): 220 calories, 6g fat, 637mg sodium, 16g carbs, 1g fiber, 12g sugars, 24g protein

HG Alternative! To make this in the oven, bake it for 3 - 4 hours, covered, at 325 degrees. Yay!



Recipe courtesy of Cooking Channel's Hungry Girl

Steak Au Poivre

Ingredients

• 2 bone-in rib-eye steaks, about 1 1/2 pounds each
• Kosher salt
• 2 tablespoons coarsely cracked black pepper
• 1/2 cup brandy
• 1 cup heavy cream
• 2 tablespoons sherry vinegar
• 2 tablespoons butter

Directions
Preheat the oven to 375 degrees F.