Author: Chef

Description

A saucy Italian-style ground beef mixture spooned over crisp garlic toast.

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 2 1/2 pounds lean ground beef
• Kosher salt and black pepper, to taste
• 1 red bell pepper, diced
• 1 medium onion, diced
• 5 cloves garlic, minced
• 1 can tomato paste (6 ounces)
• 1 can crushed or diced tomatoes (28 ounces)
• 1 tablespoon sugar
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons chopped fresh parsley, plus more for garnish
• 8 slices French bread
• 8 tablespoons butter, softened
• 1 tablespoon olive oil for the toast
• 1 tablespoon chopped parsley for the toast
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon dried oregano for the toast

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the ground beef until well browned, breaking it up as it cooks. Season with salt and pepper, then drain excess fat if needed.
2. Add the remaining tablespoon of olive oil to the skillet. Cook the bell pepper and onion until softened and lightly browned, about 5 minutes.
3. Add the garlic and cook 1 minute more. Stir in the tomato paste and cook another 1 to 2 minutes.
4. Add the tomatoes, sugar, oregano, and basil. Return the beef to the skillet and simmer until thickened, about 10 minutes.
5. Stir in the Parmesan and parsley. Taste and adjust seasoning.
6. For the garlic toast, heat the oven to 400 degrees F. Mix the butter, Parmesan, olive oil, parsley, garlic powder, paprika, and oregano. Spread on the bread slices.
7. Bake the bread until golden, about 15 minutes.
8. Spoon the beef mixture over the garlic toast and garnish with extra Parmesan and parsley.

Description

A smoky skillet-style mac and cheese finished on the grill with brisket and cheddar.

Citation
Source: Raw notes credit Pit Boss and mention their pellet-grill method and Applewood Bacon Seasoning.

Ingredients

• 1 tablespoon applewood bacon seasoning
• 4 strips bacon, chopped
• 1 box elbow macaroni or similar pasta
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 1/2 pound smoked brisket, chopped or shredded
• Green onion, sliced, for serving
• Butter for the pan

Instructions

1. Cook the pasta according to the package directions, then drain.
2. In a skillet, cook the bacon until browned. Remove if you want it crisper, leaving a little fat in the pan.
3. Add a little butter if needed, then whisk in the flour over medium-low heat and cook about 2 minutes until lightly toasted.
4. Slowly whisk in the milk and cook until the sauce thickens, about 5 minutes.
5. Remove from the heat and stir in the applewood bacon seasoning and cheddar until smooth.
6. Fold in the cooked pasta, bacon, and smoked brisket.
7. Place the skillet on the smoker or grill set to smoke and cook about 25 minutes.
8. Top with green onion and serve warm.

Notes

• The raw note recommends hickory pellets for stronger bacon flavor.

Description
A bright coconut chicken soup with rice noodles, spinach, peas, curry, and lime.

Ingredients

• 4 cups water
• 3 cups fresh spinach leaves
• 1/2 pound snow peas, trimmed and cut
• 1 package pad thai rice noodles
• 1 tablespoon canola oil
• 1/4 cup thinly sliced shallots
• 2 teaspoons red curry paste
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon coriander
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 can light coconut milk
• 2 1/2 cups shredded cooked chicken breast
• 1/2 cup chopped shallots
• 2 tablespoons sugar
• 2 tablespoons fish sauce
• 1/2 cup cilantro leaves
• 1/4 teaspoon crushed red pepper
• Lime wedges

Instructions

1. Boil the water in a large saucepan.
2. Cook the spinach and snow peas briefly, remove them, then cook the noodles and drain.
3. Heat the oil in the pan and saute the sliced shallots, curry paste, curry powder, turmeric, coriander, and garlic for 1 minute.
4. Add the chicken broth and bring to a boil.
5. Stir in the coconut milk and simmer 5 minutes.
6. Add the chicken, chopped shallots, sugar, and fish sauce and cook 2 minutes more.
7. Pour the soup over the noodles and vegetables.
8. Finish with cilantro, crushed red pepper, and lime wedges.

Description
A pantry-friendly tortilla soup with chicken, beans, corn, Rotel, and taco-style seasoning.

Ingredients

• 2 teaspoons minced cilantro
• 1 cup finely chopped onion
• 1 can pinto beans
• 1 can corn
• 1 can Rotel
• 1 packet taco seasoning
• 1 packet ranch mix
• 1 1/2 quarts chicken broth
• Chicken breast
• Olive oil
• 1 1/2 teaspoons cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Instructions

1. Cook the chicken breast and shred or dice it.
2. Saute the onion in a little olive oil until softened.
3. Add the broth, chicken, beans, corn, Rotel, taco seasoning, ranch mix, cumin, chili powder, garlic powder, salt, and cilantro.
4. Simmer until the flavors come together and everything is hot.
5. Serve with tortilla strips or chips if desired.

Description
A quick shrimp dinner with broccoli and a sweet-savory stir-fry sauce.

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds shrimp, peeled and deveined
• 24 ounces broccoli florets
• 1 teaspoon sesame seeds
• 1 green onion, thinly sliced
• For the sauce: soy sauce, oyster sauce, rice wine vinegar, brown sugar, and fresh ginger

Instructions

1. Whisk the sauce ingredients together.
2. Heat the oil in a large skillet or wok.
3. Cook the broccoli until crisp-tender.
4. Add the shrimp and cook until almost done.
5. Pour in the sauce and cook just until the shrimp are fully cooked and the sauce coats everything.
6. Top with sesame seeds and green onion before serving.

Notes

• The source file cut off before the exact sauce quantities, so this recipe should be reviewed before publishing.

Description
Pan-fried tuna patties with onion, cracker crumbs, and lemon.

Ingredients

• 2 cans tuna
• Crackers, crushed into crumbs
• 1/2 yellow onion, finely diced
• 1 egg
• Lemon juice
• Salt and pepper
• Butter for the pan

Instructions

1. Drain the tuna.
2. Mix the tuna with the onion, cracker crumbs, egg, a little lemon juice, salt, and pepper.
3. Form into 3 patties.
4. Cook over medium heat in a little butter until golden brown on both sides.
5. Finish with an extra squeeze of lemon juice and serve.

Description
Simple fish tacos with a pineapple-tomato salsa and cayenne mayo.

Ingredients

• Halibut or cod
• Flour tortillas
• Lemon
• Lime
• Tomatoes
• Pineapple
• Red onion
• Cayenne pepper
• Mayonnaise
• Salt

Instructions

1. Dice the tomato, pineapple, and red onion and toss with lime juice and salt to make the salsa.
2. Mix mayonnaise with cayenne to taste.
3. Cook the fish in a skillet with a little cayenne.
4. Spread the tortillas with the cayenne mayo.
5. Add the fish and top with salsa.
6. Squeeze lemon over the tacos before serving.