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• 24oz oyster crackers
• 3/4 teaspoon garlic powder
• 3/4 teaspoon dill weed
• 3/4 teaspoon lemon pepper
• 1 cup oil (I use 1/2 canola and 1/2 olive)
• 1 pkg ranch dressing

Mix seasonings and oil in large bowl.  Stir in crackers.  Stir to coat crackers.

Optional (recommended): preheat oven to 300 and place crackers on cookie tray on middle rack of oven. Cook for about 8min or until slightly golden.

Recipes crackers, oyster, recipe, seasoned

Ingredients

• 2 tablespoons smooth natural peanut butter
• 2 tablespoons “lite” coconut milk
• 1 tablespoon lime juice
• 2 teaspoons reduced-sodium soy sauce
• 1 teaspoon brown sugar
• 1/2 teaspoon crushed red pepper, or to taste

Directions

Whisk together peanut butter, coconut milk, lime juice, soy sauce, sugar and crushed red pepper in a small bowl until smooth.

Recipes Peanut, Sauce, Spicy

Ingredients

• 3 tablespoons lime juice
• 3 tablespoons canola oil
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons fish sauce (see Ingredient note)
• 1/2 teaspoon crushed red pepper
• 1 pound chicken tenders
• Spicy Peanut Sauce (recipe follows)

Directions

To marinate chicken: Whisk lime juice, oil, soy sauce, fish sauce and crushed red pepper in a shallow baking dish until combined; add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.

Preheat grill to high.

To grill chicken and serve: Thread each chicken tender onto a wooden skewer (see Tip). Grill the chicken skewers until cooked through and no longer pink in the middle, about 3 minutes per side. Serve warm or chilled with Spicy Peanut Sauce for dipping.

To prevent wooden skewers from burning on the grill, wrap the exposed portion in foil before grilling. (Contrary to popular wisdom, soaking them in water doesn’t prevent them from burning.)Ingredient note: Fish sauce is a pungent Southeast Asian sauce made from salted, fermented fish. You can find it in the Asian section of large supermarkets and in Asian specialty markets.

Recipes Chicken, Satay, Spicy, Thai

Ingredients

• 1 1/2 to 2 pounds Stew meat cut into 1 inch cubes
• 1/4 cup flour
• salt and pepper to taste
• 1 1/2 cup beef broth
• 1 teaspoon Worcestershire Sauce
• 1 clove Garlic minced
• 1 bay leaf
• 1/2 teaspoon paprika
• 3 carrots sliced
• 3 potatoes diced
• 1 to 2 Onions chopped
• 1 stalk Celery sliced
• 2 teaspoon Kitchen Bouquet optional

Directions
Place meat in crockpot. Mix flour, salt and pepper and pour over meat; stir to coat. Add remaining ingredients and stir to mix. Cover and cook on low 8-10 hours. (High: 4-5 hours). Stir stew thorougly before serving.

Recipes Beef, Crock Pot, Recipes, Stew

Ingredients

• 1 cup chopped yellow onion (1 onion)
• 1 cup chopped fennel (1 bulb)
• 3 tablespoons good olive oil
• 1 teaspoon minced garlic
• 28 ounces canned plum tomatoes, drained
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoons chicken stock
• 2 tablespoons good dry white wine
• 1/2 cup chopped fresh basil leaves
• 2 tablespoons capers, drained
• 1 tablespoon unsalted butter
• 4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
• Fresh basil leaves

Directions

For the sauce, cook the onions and fennel in the oil in a large saute pan on medium-low heat for 10 minutes, until the vegetables are soft. Add the garlic and cook for 30 seconds. Add the drained tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the chicken stock and white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, and butter and cook for 1 minute more.

Prepare a grill with hot coals. Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.

Recipes Capers, Fish, Tomatoes

Ingredients:

• 1 lb. ground beef
• 1 tsp. salt
• 1/8 tsp. pepper
• 1 can (1 lb. 12 oz.) whole tomatoes
• 3 beef bouillon cubes
• 3 c. water
• 1 can or bottle (12 oz.) beer
• 1 c. thinly sliced carrots
• 1 c. thinly sliced celery
• 1 c. raw potatoes
• 1 c. chopped onions
• 1 clove minced garlic
• 1 tsp. chili powder
• 1 tbsp. salt
• 1/4 tsp. pepper
• 1 pkg. (10 oz.) frozen green beans
• 1/2 c. spaghetti, broken into 1″ pieces

Directions:

Season ground beef with 1 teaspoon salt and 1/8 teaspoon pepper, brown in large heavy saucepan or Dutch oven. Pour off grease. Add tomatoes, bouillon cubes, water, beer, carrots, celery, onion, potatoes, garlic, chili powder, salt and pepper. Bring mixture to a boil over medium heat; reduce heat and simmer for 30-60 minutes. Add green beans and spaghetti for about 30 minutes more. Can substitute more water for beer.

Recipes Pasta, Soup, Vegetables