Ingredients

• 1 1/2 lb Beef Chuck
• 1 Ea Onion
• 2 Ea Carrot
• 1 cup Celery
• 1 1/2 cups Water
• 1/2 tsp Black Pepper
• 1 tsp Thyme

Instructions

1. Slice veggies and place in bottom of crockpot.
2. Cut up beef and place on top, and pour water over. Add spices.
3. Cook on low 8-9 hours.
4. Remove meat from pot and let cool until easy to handle, then remove bones and cut as needed.
5. Remove veggies from broth and throw away, then cool broth in refrigerator and remove fat from top. Broth may mixed with equal amount of water and used in any recipe calling for beef broth. Both chicken and broth may be frozen until needed.

Ingredients

• 1 T Olive Oil
• 2 Onions,Chopped
• 2 t Garlic,Minced
• 2 tbsp Chili Powder
• 1 tbsp Cumin
• 1/8 tsp Black Pepper
• 1 1/2 lb Beef Stew Meat,Cubed
• 2 cn No Salt Added Tomatoes
• 4 cups Black Beans
• 1/2 cup Water

Instructions

1. Heat oil in a large skillet.
2. Add onions and garlic, and cook 4-5 minutes until onions are softened and clear.
3. Add spices and beef, and stir 6-8 minutes, until beef is browned on all sides.
4. Place beef mixture in slow cooker, then stir in tomatoes, beans and water.
5. Cover and cook on low for 8 to 10 hours.

Ingredients

• 3 large tomatoes - peeled, seeded and chopped
• 1 (3 pound) whole chicken, cut into pieces
• 4 tablespoons olive oil
• 1 onion, chopped
• 1 stalk celery, chopped
• 1/2 cup dry white wine
• 1/4 teaspoon dried oregano
• 1 pinch salt
• 1 pinch ground black pepper
• 2 tablespoons balsamic vinegar
• 1/4 pound fresh mushrooms, sliced

Instructions

1. Roll the chicken lightly in flour.
2. Heat oil over medium-high heat.
3. Fry chicken pieces briefly, turning to brown evenly.
4. Add onion and celery; cook 1 to 2 minutes.
5. Stir in wine and chopped tomatoes, season with oregano, and salt and ground pepper to taste. Cover, reduce heat, and simmer gently for 30 minutes, turning pieces once.
6. Pour in balsamic vinegar and mushrooms, and cook another 5 to 10 minutes.

Ingredients

• 1 (3 pound) whole chicken, cut into pieces
• 1 cup all-purpose flour
• salt to taste
• ground black pepper to taste
• 1 teaspoon paprika
• 1 quart vegetable oil for frying

Instructions

1. Season chicken pieces with salt, pepper, and paprika.
2. Roll in flour.
3. Add 1/2 to 3/4 inch oil to a large, heavy skillet.
4. Heat to approximately 365 degrees F (185 degrees C).
5. Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes.
6. Drain on paper towels.

Ingredients

• 3 tablespoons olive oil
• 6 skinless chicken thighs
• 2 cloves garlic, crushed
• 1 tablespoon Italian seasoning
• 3 medium tomatoes, sliced
• 4 portobello mushrooms, sliced
• 1 pinch salt (optional)
• 1 teaspoon freshly ground black pepper
• 1 sweet onion, chopped
• 1/3 cup Burgundy wine
• 1 cup heavy cream
• 1/4 cup shredded Gruyere cheese
• 2 tablespoons cornstarch (optional)

Instructions

1. Heat oil in a large skillet over medium heat.
2. Add the chicken thighs, crushed garlic, and Italian seasoning.
3. Brown the chicken thighs on both sides, then add the tomatoes and portobello mushrooms. Season with salt and pepper. Reduce heat to low, cover, and simmer for about 30 minutes.
4. Strain off about half of the liquid from the skillet, and pour in the Burgundy wine. Cover, and simmer for another 30 minutes.
5. Remove the chicken, tomatoes and mushrooms to a 8 or 9 inch square baking dish. Cover with sliced onion, and set aside.
6. Preheat the oven to 350 degrees F (175 degrees C).
7. Bring the liquid remaining in the skillet to the boiling point over medium-low heat.
8. Gently whisk in the heavy cream and Gruyere cheese. Remove from the heat, and stir until smooth. If the sauce is not thick enough, whisk in the cornstarch, and simmer over very low heat until it thickens. Pour the sauce over the chicken in the baking dish.
9. Bake for 30 minutes in the preheated oven, until onions are tender.
10. Let rest for 5 minutes before serving.