Ingredients
2 pounds beef stew meat (cut into 1 inch cubes)
1/2 cup all-purpose flour
1 teaspoon Salt
1 teaspoon ground black pepper
2 clove garlic (minced)
2 bay leaf
2 teaspoon paprika
2 teaspoon Worcestershire sauce
1 Onion (chopped)
3 cups beef broth
3 potatoes (diced)
4 Carrots (sliced)
2 stalk celery (chopped)

Directions
1. Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
2. Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
Notes
Left out the potatoes and poured it over mashed.

Via: http://allrecipes.com/recipe/slow-cooker-beef-stew-i/

Ingredients

2 cups chopped fresh broccoli
1-1/2 cups sliced fresh carrots
1 cup chopped onion
2 tablespoons olive oil
2 cups cubed cooked chicken
1 carton (10 ounces) refrigerated Alfredo sauce
1 cup biscuit/baking mix
1/3 cup 2% milk
1/4 teaspoon dill weed

Directions

In a large skillet, saute the broccoli, carrots and onion in oil until crisp-tender. Stir in chicken and Alfredo sauce; heat through. Transfer to a lightly greased 8-in. square baking dish.
In a small bowl, combine the baking mix, milk and dill just until moistened. Drop by rounded tablespoonfuls onto chicken mixture.
Bake, uncovered, at 400° for 18-22 minutes or until bubbly and biscuits are golden brown. Yield: 4 servings.

Via: Alfredo Chicken 'n' Biscuits Recipe | Taste of Home Recipes.

1 small carrot, peeled and chopped into rough 1/2-inch pieces (about 1/2 cup)
1 small rib celery , chopped into rough 1/2-inch pieces (about 1/2 cup)
1 small onion , chopped into rough 1/2-inch pieces (about 3/4 cup)
3 tablespoons unsalted butter
1/4 cup unbleached all-purpose flour
2 cups low-sodium chicken broth
2 cups low-sodium beef broth
1 bay leaf
1/4 teaspoon dried thyme
5 whole black peppercorns
Kosher salt
Freshly ground black pepper

In food processor, pulse carrot until broken into rough 1/4-inch pieces, about five 1-second pulses. Add celery and onion; pulse until all vegetables are broken into 1/8-inch pieces, about five 1-second pulses.

Heat butter in large heavy-bottomed saucepan over medium-high heat; when foaming subsides, add vegetables and cook, stirring frequently, until softened and well browned, about 7 minutes. Reduce heat to medium; stir in flour and cook, stirring constantly, until thoroughly browned and fragrant, about 5 minutes. Whisking constantly, gradually add broths; bring to boil, skimming off any foam that forms on surface. Reduce heat to medium-low and add bay leaf, thyme, and peppercorns; simmer, stirring occasionally, until thickened and reduced to 3 cups, 20 to 25 minutes.

Strain gravy through fine-mesh strainer into clean saucepan, pressing on solids to extract as much liquid as possible; discard solids. Adjust seasonings with salt and pepper. Serve immediately or store in an air-tight container and refrigerate for up to a week or freeze; reheat before serving.

via All-Purpose Gravy | Serious Eats : Recipes.

1 ½ cups water
1 cup granulated sugar
4 medium lemons, each cut into 8 wedges

Simple Syrup

1 cup granulated sugar
1 cup water

Tea Layer

1/2 cup brewed unsweetened black tea
1 envelope Knox gelatin
1/2 cup sweet tea vodka
1 to 2 teaspoons Simple Syrup or agave nectar, if desired

Lemonade Layer

2/3 cup Lemon Syrup
1 envelope Knox gelatin
1/3 cup vodka

Prepare the Lemon Syrup:Combine all ingredients in a medium saucepan. Muddle the lemon wedges. Bring to a rolling boil over medium heat. Reduce heat to low and simmer for 5 minutes. Remove from the heat and strain immediately. Allow the syrup to cool to room temperature.

Short cut: A 50-50 mix of frozen lemonade concentrate and water may be substituted for Lemon Syrup. Make sure to strain to remove any lemon pulp!

Prepare the Simple Syrup:Combine sugar and water in a medium saucepan. Heat over medium heat until the sugar is dissolved, about 5 minutes. Remove from the heat and allow to cool to room temperature.

Prepare the Tea Layer: Pour the brewed tea into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat the mixture over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from the heat and stir in the sweet tea vodka. Taste and add the simple syrup, if desired. Pour mixture into loaf pan and refrigerate until set, 1 to 2 hours. (When set, the mixture will be cloudy.) Prepare the Lemon Layer.

Prepare the Lemon Layer: Pour the lemon syrup into a small saucepan and sprinkle with the gelatin. Allow the gelatin to soak for a minute or two. Heat the mixture over very low heat, stirring constantly, until gelatin is dissolved, about 5 minutes. Remove from the heat, and stir in the vodka. Allow the mixture to cool slightly.

Remove the set Tea Layer from the refrigerator. Using a fork, rake the set mixture until small, uniform globules form. Ladle the Lemonade mixture into the pan over the Tea Layer. Return the pan to the refrigerator until fully set, several hours or overnight.

To serve, cut into desired shapes. Makes 18 to 24 jelly shots.

via Drink the Book: Arnie Palmer Jelly Shots | Serious Eats : Recipes.

3 pounds apples peeled, cored, and cut into 1/4 inch slices
1 tablespoon lemon juice
1/3 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt

For the Topping:

1 cup rolled oats
1 cup light brown sugar (lightly packed)
1 cup all-purpose flour
1 cup cold butter, cut into small dice

Preheat the oven to 375°F with a rack in the center. To make the filling, combine the apple slices with the lemon juice in a large mixing bowl and toss to coat. Add the sugar, flour, cinnamon, nutmeg, and salt, and toss gently until apples are evenly coated with other ingredients. Set a deep-dish pie plate or 2-quart casserole on a baking sheet and pour filling into pie plate or casserole.

To make the topping, combine the oats, brown sugar, flour, and butter in a small bowl. Pinch all ingredients together with your fingers until it forms a coarse crumble with no loose flour, oats, or sugar. Distribute topping evenly over apple mixture. Bake until topping is browned and filling is hot and bubbly, about 65 minutes. If topping starts to brown too much, cover it loosely with aluminum foil for the duration of baking. Let cool for 10 minutes or so and serve warm.

via Classic Apple Crisp for Thanksgiving | Serious Eats : Recipes.

Preheat the oven to 350°F. Grease a 8 or 9-inch springform pan with butter and line the bottom with a round of parchment paper.

In a large saucepan place the beer and butter. Cook over medium-high heat until the butter has melted. Add the cocoa powder and sugars and whisk together. Take off heat and allow to come to room temperature.

In another bowl beat together the sour cream, eggs, and vanilla extract until very, very well combined. Add to the butter-beer mixture and whisk together.

In another bowl whisk together the flour, baking soda, and salt. Add to the beer-butter mixture and whisk together until it just comes together. Pour into the prepared pan and give the pan a few short drops onto the countertop to shake the air pockets in the batter to the surface and out of the cake. Bake for 50-60 minutes. Allow to cool on a wire rack. Run a knife around the edge to separate the cake from the pan and pop the ring off the springform.

Spread frosting on the cooled cake and serve.

Yield: Makes one 8 or 9-inch cake

Via: Chocolate Guinness Cake

1 cup uncooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
1 7/8 cups water
1 (1 ounce) package dry onion soup mix
4 skinless, boneless chicken breast halves
Directions

Preheat oven to 350 degrees F (175 degrees C).
Spread rice in the bottom of a 9×13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice.

Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours.

Via: Easy and Delicious Chicken and Rice Casserole

Ingredients
3 1⁄2 cups (17.5 ounces) unbleached white bread flour, plus more as needed
1 tablespoon granulated sugar
1 1⁄2 teaspoons table salt
1 teaspoon instant, fast-rising, or bread machine yeast
2 tablespoons corn oil, canola oil, or other flavorless vegetable oil, plus extra for coating dough top and baking pan
1 2⁄3 cups ice water, plus more if needed
8 ounces (3 lightly packed cups) coarsely grated very sharp cheddar cheese, preferably white cheddar
1⁄2 cup very well-drained and patted dry chopped canned green chiles
Procedures

First Rise: In a large bowl, thoroughly stir together the flour, sugar, salt, and yeast. In another bowl or measuring cup, whisk the oil into the water. Thoroughly stir the mixture into the bowl with the flour, scraping down the sides until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, a bit at a time, stir in just enough more ice water to blend the ingredients; don’t over-moisten, as the dough should be stiff. If necessary, stir in enough more flour to stiffen it. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 15 to 20 hours. If convenient, stir the dough once partway through the rise.

Second Rise: Vigorously stir the dough, gradually sprinkling over and incorporating the cheese and chiles. Fold them in very thoroughly to ensure they are evenly distributed . If necessary, thoroughly stir in enough more flour to yield a very stiff dough. Using a well-oiled rubber spatula, fold the dough in towards the center, working all the way around the bowl. Invert the dough into a well-greased 9 × 5-inch loaf pan. Evenly brush or spray the dough top with oil. Using well-oiled kitchen shears or a serrated knife, make a G-inch-deep slash lengthwise down the center of the loaf. Cover the pan with nonstick spray–coated plastic wrap.

Let rise use any of these methods: For a 1 1/2- to 2 1/2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough nears the plastic. Remove it and continue until the dough reaches 1/2 inch above the pan rim.

Baking Preliminaries: 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 425ºF.

Baking: Reduce the heat to 400ºF. Bake for 30 to 40 minutes, until the top is nicely browned; cover the top with foil as needed. Continue baking for 20 to 30 minutes longer, or until a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 204º to 206ºF on an instant-read thermometer). Then bake for 5 minutes more to be sure the center is done. Cool in the pan on a wire rack for 10 minutes. Turn out the loaf onto the rack; cool thoroughly.

Serving and storing: Cool thoroughly before slicing or storing. Store airtight in plastic or aluminum foil. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months.

Via: Kneadlessly Simple’s Cheddar And Chiles Bread

1 Preheat the oven to 350°F. Slice the bread almost all the way through (not all the way) in a cross hatch pattern, spacing an inch between the slices.
2 Place the shredded cheese in a large bowl. Toss with the green onions and jalapeños. Pour over with melted butter and use your clean hands to toss, to distribute the butter evenly through the cheese.
3 Place the bread on a large sheet of aluminum foil (large enough to wrap the bread) on a baking sheet. Stuff every crevasse with the cheese mixture. Wrap with the aluminum foil. At this point you can make ahead and refrigerate until ready to bake.

4 Place in the oven for 15 minutes. Then uncover the foil from the bread and cook for 10 minutes more, until all of the cheese has melted.
Place on a serving board or plate to serve.
Yield: Serves 8.

Via: Cheesy Jalapeño Pull Bread Recipe

Special equipment: Juicer, fine-mesh strainer

Yield:
Makes about 2.5 cups

Ingredients
1 cup sugar
1 cup water
1 cup freshly squeezed lemon juice
1/2 cup freshly squeezed lime juice

Procedures

Make simple syrup by bringing the sugar and water to a boil, about 7 minutes. Stir to dissolve sugar. Remove from heat and let cool.

While the syrup is cooling, strain freshly squeezed lemon and lime juice into a resealable bottle, discarding the pulp. Pour in the cooled simple syrup. Shake and use immediately or refrigerate.

via DIY Sour Mix | Serious Eats : Recipes.