2 Pounds Ground Beef
1/4 Cup Garlic And Herb Seasoned Dry Bread Crumbs
1/4 Cup Grated Pecorino Romano Cheese
1/4 Cup Barbeque Sauce
1/4 Cup Lager Beer
1 Egg
1/2 Cup Chopped Green Onion
2 Tablespoons Chopped Fresh Basil Leaves
2 Tablespoons Worcestershire Sauce
2 Teaspoons Minced Garlic
Salt To Taste
Pepper To Taste
Preheat an outdoor grill for high heat.
Combine the ground beef, bread crumbs, Romano cheese, barbeque sauce, beer, egg, green onion, basil, Worcestershire sauce, garlic, salt and pepper in a large bowl. Mix lightly using your hands, then form into 8 patties.
Lightly brush the grill grate with oil and place patties on the grill. Cook until no longer pink in the center, 7 to 8 minutes per side for well done.
Save by using 75% Lean Fresh Ground Beef and Serve with White Sweet Corn.
4 Skinless, Boneless Chicken Breast Halves
1 Teaspoon Ground Ginger
4 Ounces Soy Sauce
2 Tablespoons Dried Minced Onion
1/2 Cup Packed Brown Sugar
3/8 Cup Bourbon
1/2 Teaspoon Garlic Powder
Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken.
Cover dish and place in refrigerator. Marinate overnight.
Preheat oven to 325 degrees F (165 degrees C).
Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.
Serve with Kraft Macaroni and Cheese and Wild Harvest Organic Salad Blends.
1 Teaspoon Paprika
1/4 Teaspoon Salt
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Dried Thyme
1/4 Teaspoon Ground White Pepper
1/4 Teaspoon Onion Powder
4 Skinless, Boneless Chicken Breast Halves
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.
Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, and then coat the chicken breasts evenly with the spice mixture.
Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.
Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.
Serve with Barilla Pasta and Fresh Broccoli Crowns.
1 Cup Dried Pinto Beans
1 Cup Dry Black Beans
1 Cup Dry Garbanzo Beans
1 Tablespoon Olive Oil
1 Onion, Diced
4 Cloves Garlic, Crushed
1 Teaspoon Ground Cumin
1 (14.5 Ounce) Can Crushed Tomatoes
2 Cups Fresh Corn Kernels
1/2 Teaspoon Ground Cinnamon
Pepper To Taste
Salt To Taste
Cayenne Pepper To Taste
Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight.
Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching.
Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent.
Stir in cumin. To the beans add the onions, garlic and crushed tomatoes. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving.
Save by using Furmano Tomatoes and Serve with Cole's Mini Loaf.
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