Cooking Recipes

Authentic Paella Valenciana Recipe

Ingredients <br>- 1 tablespoon olive oil <br>- ½ (4 pound) whole chicken, cut into 6 pieces <br>- ½ (2 pound) rabbit, cleaned and cut into pieces <br>- 1 head garlic, cloves separated and peeled <br>- 1 tomato, finely chopped <br>- 1 (15.5 ounce) can butter beans <br>- ½ (10 ounce) package frozen green peas <br>- ½ (10 ounce) package frozen green beans <br>- salt to taste <br>- 1 teaspoon mild paprika, or to taste <br>- 1 pinch saffron threads <br>- dried thyme to taste (optional) <br>- dried rosemary to taste (optional) <br>- 4 cups uncooked white rice, or as needed <br><p></p>Directions <br>step 1: Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well. <br>step 2: Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth. <br>step 3: Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes. <br>

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Parmesan and Broccoli Stuffed Potatoes Recipe

Ingredients <br>- 4 large baking potatoes <br>- 1 small head broccoli, cut into florets <br>- salt and pepper to taste <br>- 3 tablespoons roasted garlic and parmesan cheese sauce (such as Ragu®) <br><p></p>Directions <br>step 1: Wash potatoes and pierce with a fork. Microwave on high for 15 minutes, or until done. <br>step 2: Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain. <br>step 3: Preheat oven to 350 degrees F (175 degrees C). <br>step 4: Slice the tops off of the potatoes, and scoop the flesh into a large bowl with the broccoli. Season with salt and pepper to taste. Stir in cheese sauce and mash mixture until desired consistency is reached, adding more sauce if desired. Spoon mixture back into the skins, and place on a baking sheet. <br>step 5: Bake in preheated oven for 30 minutes. <br>

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Slow Cooker Beef Stew III Recipe

Ingredients <br>- 4 carrots, chopped <br>- 2 potatoes, peeled and cubed <br>- 1 cup sliced fresh mushrooms <br>- 1 onion, chopped <br>- 3 stalks celery, chopped <br>- 3 pounds cubed stew meat <br>- 1 packet dry onion soup mix <br>- 1 (10.75 ounce) can condensed golden mushroom soup <br>- 1 3/4 cups water <br><p></p>Directions <br>step 1: Place the carrots, potatoes, mushrooms, onion and celery in the slow cooker. Place the stew meat over the vegetables. <br>step 2: In a medium bowl, combine the soup mix with the can of soup. Add the water and mix together well. Pour this in the slow cooker over the meat and vegetables. <br>step 3: Add water as needed so that the liquid comes just to the bottom of the meat. <br>step 4: Cook on low setting overnight, adding more water as necessary in the morning. Allow to cook all day. <br>

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JoeDogg's Spicy Red Beer Recipe

Ingredients <br>- 1 (12 fluid ounce) can or bottle beer <br>- 1 (5.5 ounce) can tomato-vegetable juice cocktail <br>- 1 dash Louisiana-style hot sauce <br>- 1 dash Worcestershire sauce <br>- 1 pinch seasoning salt <br><p></p>Directions <br>step 1: In a frozen beer mug combine tomato-vegetable juice, hot sauce, Worcestershire sauce and seasoning salt. Pour in cold beer. <br>

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Thousand Island Dressing III Recipe

Ingredients <br>- 1 cup mayonnaise <br>- 2 tablespoons chili sauce <br>- 2 tablespoons minced green bell pepper <br>- 2 tablespoons minced pimento <br>- 2 tablespoons minced sweet pickle <br><p></p>Directions <br>step 1: Mix together the mayonnaise, chili sauce, green pepper, pimento and pickle. Chill until ready to serve. <br>

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