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Browse recipes from our Restaurant12 Publication including appetizers, dinner recipes, desserts, soups, salads, and more recipes. 

Barbacoa Taco

By Emily J.

Saint Louis, MO


- 3-4 lb Beef Chuck Roast
- 5 Cloves Garlic - Chopped
- 1 Tbsp. Ground Cumin
- 3 tsp Oregano
- 1/4 tsp Ground Cloves
- 1/2 Cup Beef Broth
- 1/4 Cup Apple Cider Vinegar
- 1/4 Cup (fresh) Lime Juice
- 3 Bay Leaves
- Salt
- Pepper

For Serving: (optional)
- Flour/Corn Tortillas
- Cheese
- Sour Cream
- Salsa
- Guacamole
- Rice
- Black Beans

Cut the Roast into approximately six to eight large chunks. Season well with salt and pepper on all sides. Heat oil in a large skillet and sear the beef chunks (in batches if necessary) on all sides until browned. Transfer seared meat to slow cooker.

In a medium bowl combine garlic, cumin, oregano, cloves, beef broth, vinegar, lime juice, and additional salt and pepper (to taste). Mix well, then pour over beef in the slow cooker and add bay leaves. Cover and cook on low for 8-10 hours, until meat shreds easily.

Remove bay leaves. Remove and shred beef. Return beef to slow cooker to marinate at least 10 more minutes, or until ready to serve. Great on nachos, tacos, and burritos! Enjoy!

Orange Chicken
By Madison C.
Saint Louis, MO

24 frozen Banquet Chicken Breast Nuggets
PAM Original No-Stick Cooking Spray
1 pkg (16 oz each) frozen bell pepper and onion strips
3/4 cup La Choy Orange Ginger Stir Fry Sauce-Marinade
1 tablespoon La Choy Lite Soy Sauce
1/4 cup sliced green onions
2 cups hot cooked long-grain white rice

Prepare chicken nuggets according to package directions; set aside. Meanwhile, spray large skillet or wok with cooking spray, heat over medium-high heat. Add frozen vegetables, cook 3 to 5 minutes or until hot, stirring occasionally.
Add stir fry sauce and soy sauce; cook 2 to 3 minutes more or until mixture is thickened slightly.
Add chicken nuggets and green onions to vegetable mixture; stir gently. Serve over rice.