slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

Easy Grilled Zucchini

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 3 zucchinis, sliced 1/4-inch thick, lengthwise
• 1 tablespoon grill seasoning

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat grill for medium heat and lightly oil the grate.
• drizzle zucchini slices on both sides with olive oil and season with grill seasoning.
• grill zucchinis on preheated grill until tender, 3 to 4 minutes per side.

slow cooker chicken taco soup

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the onion, chili beans, black beans, corn, tomato sauce, , and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
• remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

italian style sausage

Ingredients

• Servings: 6
• 1 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon italian-style seasoning
• 1/2 teaspoon garlic powder
• 1/8 teaspoon crushed red pepper flakes
• 3/4 teaspoon crushed anise seeds
• 1/2 teaspoon paprika
• 1/2 teaspoon dried minced onion
• 2 teaspoons salt
• 2 pounds ground lamb

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• in a small bowl, combine the ground black pepper, parsley, italian-style seasoning, garlic powder, crushed red pepper flakes, anise, paprika, minced onion flakes and salt; mix well.
• place lamb in a separate large bowl and add the spice mix to it. mix this thoroughly with your hands.
• in a large skillet over medium high heat, saute the seasoned lamb for 10 minutes, or until well browned and crumbly.

coaled and tinned trout

Ingredients

• Servings: 4
• 1 whole (10 ounce) trout, pan-dressed
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon lemon pepper

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 25 mins


• place trout on center of a sheet of foil. rub the inners of the trout with the butter. drizzle lemon juice and honey all over the trout, inside and out.
• sprinkle chile pepper inside as well. sprinkle a little water (to keep it moist).
• place other sheet of foil on top, roll sides tight. place package directly on top of hot briquettes and pile 5-10 briquettes on top of package.
• cook for 8 to 12 minutes, or until you can hear it sizzling. cool, cut open foil, and then enjoy.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

Slow Cooker Taco Soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a medium skillet, cook the ground beef until browned over medium heat. drain, and set aside.
• place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. mix to blend, and cook on low setting for 8 hours.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

Slow Cooker Taco Soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a medium skillet, cook the ground beef until browned over medium heat. drain, and set aside.
• place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. mix to blend, and cook on low setting for 8 hours.

chicken milano

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. add the cream and bring to a boil; stirring. simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• sprinkle the chicken with salt and pepper on both sides. in a large skillet over medium heat, warm oil and saute chicken. press on chicken occasionally with a slotted spatula. cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. transfer to a board; cover and keep warm. discard the fat from the skillet.
• in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• cut each chicken breast into 2 to 3 diagonal slices. reheat the sauce gently if needed. transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

shrimp and baked cheese grits

Ingredients

• Servings: 12
• 6 cups water
• 3/4 teaspoon salt
• 2 cups yellow grits
• 1 3/4 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 cup unsalted butter
• 2 tablespoons minced garlic
• 1 (8 ounce) package shredded cheddar cheese
• 3 eggs
• 1 cup whole milk
• 1/4 cup clarified butter
• 2 tablespoons minced garlic
• 1 leek, halved and cut into 1/4-inch pieces
• 2 ounces fresh morel mushrooms, chopped
• 3 ounces fresh oyster mushrooms, chopped
• 3 ounces fresh chanterelle mushrooms, chopped
• 2 tomatoes, peeled, seeded, and chopped
• 1 tablespoon seasoning
• 1/2 cup
• 1/2 cup shrimp stock
• 1/3 cup veal stock
• 1 pound peeled and deveined gulf shrimp
• 2 tablespoons chopped fresh thyme
• 3 tablespoons unsalted butter
• salt and black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• bring the water and 3/4 teaspoon of salt to a boil in a large pot. whisk in the grits and return to a boil. reduce heat to low, and cook, stirring frequently until the grits are tender and very thick, about 30 minutes. remove from the heat, and stir in 1 3/4 teaspoons of salt and 1/2 teaspoon of pepper, 1/2 cup butter, 2 tablespoons garlic, and the cheddar cheese until the cheese has melted. beat the eggs in a bowl with the milk until smooth, then stir into the grits until evenly combined. pour into the prepared baking dish.
• bake in the preheated oven until the grits are hot in the center, and the top is golden brown, about 1 hour.
• meanwhile, melt the clarified butter in a skillet over medium heat. stir in 2 tablespoons of garlic, and cook until golden, about 2 minutes. add the leeks, and cook 1 minute more. stir in the morel mushrooms, oyster mushrooms, chanterelle mushrooms, tomatoes, and seasoning; cook and stir until the mushrooms begin to release their liquid, about 3 minutes. pour in the and simmer 2 minutes before pouring in the shrimp stock and veal stock. return to a simmer, and cook until the liquid has reduced by half. stir in the shrimp, thyme, and 3 tablespoons of butter. cook and stir over low heat until the shrimp is no longer translucent, about 4 minutes; season to taste with salt and pepper.
• serve the shrimp and mushroom sauce alongside the baked grits.

basil and prosciutto-wrapped halibut

Ingredients

• Servings: 2
• 6 leaves basil
• 2 slices prosciutto
• 2 (4 ounce) fillets halibut
• 1/2 teaspoon adobo seasoning
• 1 tablespoon olive oil

Recipe

Preparation Time: 5 mins Cook Time: 11 mins Ready Time: 16 mins


• preheat oven to 400 degrees f (200 degrees c).
• lay 3 basil leaves on each slice of prosciutto. season the halibut fillets with adobo seasoning, place them on one side of the prepared slices of prosciutto, and wrap the fish fillets with the prosciutto and basil.
• set an oven-safe skillet over medium-high heat. when the skillet is hot, pour in the olive oil and place the wrapped halibut fillets in the pan.
• cook the fillets until the prosciutto is golden brown, about 4 minutes. flip the fillets over and move the pan into the preheated oven. bake until the fish is firm to the touch and cooked through, about 5 minutes.

slow cooker chicken taco soup

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the onion, chili beans, black beans, corn, tomato sauce, , and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
• remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

salmon fettuccini with blue cheese and olives

Ingredients

• Servings: 4
• 8 ounces dry fettuccini noodles
• 3 tablespoons olive oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped green bell pepper
• 2 tablespoons dried italian seasoning
• 1/2 cup pitted kalamata olives
• 1 lemon, juiced
• 1 (14.75 ounce) can red salmon, drained
• 1 (8 ounce) container light sour cream
• 1 (8 ounce) container low-fat plain yogurt
• 2 ounces blue cheese, crumbled

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• heat olive oil in a large heavy skillet over medium heat. saute onion and bell pepper until onion is soft and translucent. add italian seasoning and kalamata olives. stir in lemon juice, and cook 10 minutes, or until liquid is reduced. stir in salmon, sour cream, yogurt and blue cheese. toss with cooked pasta until evenly coated.

Oyster Pie

Ingredients

• Servings: 1
• 3 thick slices bacon
• 1 tablespoon vegetable oil
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 18 shucked oysters, drained with liquid reserved
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon seasoning
• 2 (9 inch) unbaked 9 inch pie crusts

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain bacon, reserving 1 tablespoon bacon grease. crumble bacon and set aside.
• heat bacon grease and vegetable oil over medium heat. stir in flour and cook until flour is light brown. slowly whisk in milk and 1 cup reserved oyster liquid. stir until a thick gravy has formed.
• stir in worcestershire sauce, seasoning and oysters. pour mixture into a 9 inch pie shell and cover with top crust.
• bake in preheated oven for 30 minutes, until crust is golden.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

chicken milano

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. add the cream and bring to a boil; stirring. simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• sprinkle the chicken with salt and pepper on both sides. in a large skillet over medium heat, warm oil and saute chicken. press on chicken occasionally with a slotted spatula. cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. transfer to a board; cover and keep warm. discard the fat from the skillet.
• in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• cut each chicken breast into 2 to 3 diagonal slices. reheat the sauce gently if needed. transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

Creamy Spinach Casserole

Ingredients

• Servings: 8
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 tablespoon all-purpose flour
• 4 tablespoons butter
• 1/2 teaspoon garlic salt
• salt and pepper to taste
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 onion, finely diced

Recipe

• in a saucepan, combine celery soup, flour, butter or margarine, garlic salt, salt and pepper, spinach and onion. whisk together and cook over medium heat until hot and thick.

Slow Cooker Taco Soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a medium skillet, cook the ground beef until browned over medium heat. drain, and set aside.
• place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. mix to blend, and cook on low setting for 8 hours.

hawaiian beach shrimp

Ingredients

• Servings: 12
• 2 tablespoons sugar
• 2 tablespoons lemon pepper seasoning
• 1 tablespoon minced fresh parsley
• 2 tablespoons finely minced garlic
• 1 tablespoon oyster sauce
• 1 cup mayonnaise
• 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
• 12 (10 inch) wooden skewers

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 1 hr 20 mins


• in a large bowl, or large zip-top bag, mix together the sugar, lemon pepper, parsley, garlic, oyster sauce, and mayonnaise. add the shrimp, and toss well to coat. marinate in the refrigerator for 1 hour to overnight.
• preheat a grill for medium-high heat. soak skewers in water.
• thread shrimp skewers, and grill until they are pink and firm, 2 to 3 minutes per side.

really easy bread stuffing

Ingredients

• Servings: 5
• 1 (1 pound) loaf bread
• 1 small onion, chopped
• 1 teaspoon poultry seasoning
• 1 pinch salt
• 1 pinch ground black pepper
• 1/4 cup water

Recipe

• moisten all the bread with as much water as is needed to make moist. add the onion, seasoning, and salt and pepper. mix with hands.
• place in turkey or in foil and wrap up (which i do) and cook for at least 1 hour, longer if you are cooking it in the turkey. may open the foil for last 15 minutes to make top crusty.

Gulf Coast Guacamole Dip

Ingredients

• Servings: 5
• 4 ripe avocados - peeled, pitted, and mashed
• 1 1/2 cups picante sauce (such as pace® picante sauce)
• 1 (4 ounce) can chopped black olives
• 1 (8 ounce) carton sour cream
• 1/2 cup cooked small shrimp, chopped
• 1/2 teaspoon seasoned salt (such as morton® nature's seasons® seasoning blend)

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• whisk together the avocado, picante sauce, olives, sour cream, and shrimp. season to taste with seasoned salt.
• refrigerate for 2 hours; stir to mix well before serving.

asian barbequed steak

Ingredients

• Servings: 8
• 1/4 cup chili sauce
• 1/4 cup fish sauce
• 1 1/2 tablespoons dark sesame oil
• 1 tablespoon grated fresh ginger root
• 3 cloves garlic, peeled and crushed
• 2 pounds flank steak

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 3 hrs 25 mins


• in a medium bowl, whisk together chili sauce, fish sauce, sesame oil, ginger, and garlic. set aside a few tablespoons of the mixture for brushing the steaks during grilling. score flank steak and place in a shallow dish. pour remaining marinade over the steak, and turn to coat. cover, and marinate in the refrigerator at least 3 hours.
• preheat an outdoor grill for high heat.
• lightly brush the grilling surface with oil. grill steak 5 minutes per side, or to desired doneness, brushing frequently with the reserved marinade mixture.

trinidad-style curried potatoes (aloo) with green beans and shrimp

Ingredients

• Servings: 2
• 1/2 pound peeled and deveined medium shrimp
• 1 tablespoon vinegar
• 1 tablespoon seafood seasoning (such as old bay®)
• 1 teaspoon ground cumin
• 2 tablespoons olive oil
• 1 small onion, minced
• 1 celery stalk, minced
• 1 small carrot, minced
• 1/2 red bell pepper, minced
• 1/4 scotch bonnet chile pepper, minced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1/2 cup water
• 2 potatoes, cubed
• 2 cups hot water
• 1 cup frozen french cut green beans, thawed
• 1 bunch fresh cilantro leaves, chopped
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• toss the shrimp, vinegar, seafood seasoning, and cumin together in a bowl.
• heat the oil in a pot over medium heat; cook the onions in the oil until they begin to brown, 5 to 7 minutes. stir in the celery, carrot, red bell pepper, and scotch bonnet pepper; cook until tender, about 5 minutes. add the garlic and cook another 3 minutes. whisk the curry powder into 1/2 cup of water in a small bowl; pour into the pot while also adding the potatoes; mix to coat and allow to cook 2 to 3 minutes more. pour in 2 cups hot water and bring mixture to a boil. gently lie the green beans into the pot. allow the mixture to simmer until the potatoes are tender, 15 to 20 minutes. add the shrimp and cook another 5 minutes. sprinkle the cilantro leaves over the mixture and season with salt and pepper just before serving.

aloo matar

Ingredients

• Servings: 4
• 1/4 cup vegetable oil
• 2 medium onions, finely chopped
• 1 tablespoon ginger garlic paste
• 1 bay leaf
• 4 large potatoes, peeled and chopped
• 1 cup frozen peas
• 1/2 cup tomato puree
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons paprika
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons chopped cilantro

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat the oil in a wok over medium heat. stir in the onions, ginger garlic paste, and bay leaf. cook until the onions are tender. mix in the potatoes and peas. cover and cook until the potatoes are tender, about 15 minutes. remove the bay leaf.
• stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. continue cooking about 10 minutes. mix in the cilantro and continue cooking about 2 minutes.

aunt alma's cauliflower shrimp ahoy

Ingredients

• Servings: 4
• 1 head cauliflower, broken into small florets
• 1/2 cup chopped onion
• 3 tablespoons butter
• 1 (10.75 ounce) can condensed cheddar cheese soup
• 1/4 cup whole milk
• 2 cups frozen fully cooked tiny salad shrimp, thawed
• 1 (4 ounce) can sliced mushrooms, drained
• 1/4 cup chopped fresh parsley
• 1 pinch cayenne pepper
• 1 pinch ground black pepper
• 1 pinch -style seasoning
• paprika to taste

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• place the cauliflower in a large saucepan with just enough water to cover. bring to a boil, and cook until fork tender, about 5 minutes. drain, and coarsely chop or break up with a fork.
• preheat the oven to 350 degrees f (175 degrees c). coat a large casserole dish with cooking spray.
• melt butter in a saucepan over medium heat. cook onion in the butter until tender, but not browned. stir in the cheddar cheese soup, milk, shrimp, mushrooms and parsley. season with cayenne pepper, black pepper, and seasoning. heat for a minute on low to blend the flavors.
• place the cauliflower into the prepared baking dish. pour the contents of the saucepan over the cauliflower, and stir slightly to blend.
• bake for 20 minutes in the preheated oven, until bubbly. sprinkle with paprika just before serving.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

Chinese Fried Noodles

Ingredients

• Servings: 6
• 2 (3 ounce) packages oriental flavored ramen noodles
• 3 eggs, beaten
• vegetable oil
• 4 green onions, thinly sliced
• 1 small carrot, peeled and grated
• 1/2 cup green peas
• 1/4 cup red bell pepper, minced
• 2 tablespoons sesame oil
• soy sauce

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• boil ramen noodles for 3 minutes, or until softened, without flavor packets. reserve flavor packets. drain noodles, and set aside.
• heat 1 tablespoon oil in a small skillet. scramble eggs in a bowl. cook and stir in hot oil until firm. set aside.
• in a separate skillet, heat 1 teaspoon of oil over medium heat. cook and stir green onions in oil for 2 to 3 minutes, or until softened. transfer to a separate dish, and set aside. heat another teaspoon of cooking oil in the same skillet. cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
• combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. add vegetables, and continue cooking, turning frequently, for another 5 minutes.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

gefilte fish

Ingredients

• Servings: 8
• 1 1/2 pounds salmon fillets
• 1 1/2 pounds fillets
• 1 pound black cod fillets
• 1 pound ling cod fillets
• 2 1/2 large onions
• 4 carrots
• 5 eggs
• 1 1/2 tablespoons sugar
• 4 teaspoons salt
• 4 teaspoons ground pepper
• 3/4 cup matzo meal
• 3/4 cup ice water
• 2 onions
• 2 carrots
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/4 cup sugar

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 35 mins


• grind the fish, 2 1/2 onions and 4 carrots together. place fish mixture in a wooden bowl. using a hand chopper, add eggs one at a time. add 1 1/2 tablespoons sugar, 4 teaspoons salt and pepper and continue to chop until very well blended. stir in the ice water a little at a time throughout this process. add matzo meal and chop again. check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal.
• meanwhile, fill two large heavy stock pots half full of water . into each pot slice one raw onion and one sliced carrot. add fish skins, if desired. sprinkle in paprika, salt, black pepper and two tablespoons of sugar. bring to a boil over medium heat and let boil for 10 minutes.
• with wet hands shape the fish balls and carefully drop into boiling stock. cover slightly and cook over medium-low heat for 2 hours. when done, let fish sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. chill and serve. they will now keep in the refrigerator for up to 6 days.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

Chinese Fried Noodles

Ingredients

• Servings: 6
• 2 (3 ounce) packages oriental flavored ramen noodles
• 3 eggs, beaten
• vegetable oil
• 4 green onions, thinly sliced
• 1 small carrot, peeled and grated
• 1/2 cup green peas
• 1/4 cup red bell pepper, minced
• 2 tablespoons sesame oil
• soy sauce

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• boil ramen noodles for 3 minutes, or until softened, without flavor packets. reserve flavor packets. drain noodles, and set aside.
• heat 1 tablespoon oil in a small skillet. scramble eggs in a bowl. cook and stir in hot oil until firm. set aside.
• in a separate skillet, heat 1 teaspoon of oil over medium heat. cook and stir green onions in oil for 2 to 3 minutes, or until softened. transfer to a separate dish, and set aside. heat another teaspoon of cooking oil in the same skillet. cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
• combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. add vegetables, and continue cooking, turning frequently, for another 5 minutes.

aunt alma's cauliflower shrimp ahoy

Ingredients

• Servings: 4
• 1 head cauliflower, broken into small florets
• 1/2 cup chopped onion
• 3 tablespoons butter
• 1 (10.75 ounce) can condensed cheddar cheese soup
• 1/4 cup whole milk
• 2 cups frozen fully cooked tiny salad shrimp, thawed
• 1 (4 ounce) can sliced mushrooms, drained
• 1/4 cup chopped fresh parsley
• 1 pinch cayenne pepper
• 1 pinch ground black pepper
• 1 pinch -style seasoning
• paprika to taste

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• place the cauliflower in a large saucepan with just enough water to cover. bring to a boil, and cook until fork tender, about 5 minutes. drain, and coarsely chop or break up with a fork.
• preheat the oven to 350 degrees f (175 degrees c). coat a large casserole dish with cooking spray.
• melt butter in a saucepan over medium heat. cook onion in the butter until tender, but not browned. stir in the cheddar cheese soup, milk, shrimp, mushrooms and parsley. season with cayenne pepper, black pepper, and seasoning. heat for a minute on low to blend the flavors.
• place the cauliflower into the prepared baking dish. pour the contents of the saucepan over the cauliflower, and stir slightly to blend.
• bake for 20 minutes in the preheated oven, until bubbly. sprinkle with paprika just before serving.

aloo matar

Ingredients

• Servings: 4
• 1/4 cup vegetable oil
• 2 medium onions, finely chopped
• 1 tablespoon ginger garlic paste
• 1 bay leaf
• 4 large potatoes, peeled and chopped
• 1 cup frozen peas
• 1/2 cup tomato puree
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons paprika
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons chopped cilantro

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat the oil in a wok over medium heat. stir in the onions, ginger garlic paste, and bay leaf. cook until the onions are tender. mix in the potatoes and peas. cover and cook until the potatoes are tender, about 15 minutes. remove the bay leaf.
• stir the tomato puree, garam masala, paprika, sugar, and salt into the vegetable mixture. continue cooking about 10 minutes. mix in the cilantro and continue cooking about 2 minutes.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

slow cooker chicken taco soup

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the onion, chili beans, black beans, corn, tomato sauce, , and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
• remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

avocado and lobster salad

Ingredients

• Servings: 2
• 2 tablespoons butter
• 1 1/2 cups cooked lobster meat, diced
• 1 teaspoon seafood seasoning
• 1 tomato, diced
• 1/2 avocado, diced
• 2 cups chopped iceberg lettuce
• 1/4 cup crumbled feta

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• melt butter in a skillet over medium heat, add lobster, and gently reheat until hot. season with seafood seasoning, then transfer to a serving dish. toss with tomato, avocado, and lettuce. sprinkle with crumbled feta cheese.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

avocado and lobster salad

Ingredients

• Servings: 2
• 2 tablespoons butter
• 1 1/2 cups cooked lobster meat, diced
• 1 teaspoon seafood seasoning
• 1 tomato, diced
• 1/2 avocado, diced
• 2 cups chopped iceberg lettuce
• 1/4 cup crumbled feta

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• melt butter in a skillet over medium heat, add lobster, and gently reheat until hot. season with seafood seasoning, then transfer to a serving dish. toss with tomato, avocado, and lettuce. sprinkle with crumbled feta cheese.

great grilled smoky vegetables with avocado and goat cheese crumbles

Ingredients

• Servings: 6
• 6 portobello mushroom caps
• 4 red bell peppers, cored and quartered
• 1 red onion, thickly sliced
• 1/2 cup olive oil
• 2 limes, juiced
• 2 tablespoons grill seasoning
• 2 cloves garlic, minced
• 1 pinch cayenne pepper, or to taste
• 2 tablespoons balsamic vinegar
• 1 avocado - peeled, pitted, and cubed
• 1/2 cup crumbled goat cheese
• salt to taste
• freshly ground black pepper to taste
• 2 tablespoons finely chopped fresh basil

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 1 hr


• place mushrooms, red bell peppers, and red onion in a 9x13-inch baking dish. whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. toss to coat and allow vegetables to marinate for at least 30 minutes.
• preheat grill for medium heat and lightly oil the grate.
• remove vegetables from the marinade, and shake off excess. reserve remaining marinade.
• grill vegetables on preheated grill until tender, about 5 minutes. transfer grilled vegetables to a large platter. whisk remaining marinade with balsamic vinegar; pour over vegetables. top with avocado and goat cheese, then season with salt and pepper. sprinkle with basil to serve.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

shrimp bisque i

Ingredients

• Servings: 16
• 2 cups butter
• 4 cups all-purpose flour
• 1 pound medium shrimp - peeled, deveined and shells reserved
• 12 ounces shrimp shells
• 1/4 cup clarified butter
• 1 large onion, finely diced
• 1 clove garlic, minced
• 2 tablespoons paprika
• 3 tablespoons tomato paste
• 1/2 cup
• 4 quarts fish stock
• 4 cups heavy cream, heated
• 3/4 cup dry
• 1/4 teaspoon hot pepper sauce
• 1 dash worcestershire sauce
• 1 teaspoon old bay seasoning tm

Recipe

• to make roux: melt 2 cups butter in saucepan over moderate heat. add 4 cups flour all at ounce, stirring constantly over low heat, for approximately 5 minutes, until roux is a very pale ivory color. set aside.
• using a large stock pot, melt clarified butter and saute shrimp shells until color changes. (to make clarified butter: slowly melt unsalted butter in a saucepan, being careful not to burn. once thoroughly melted skim off surface of butter, removing milk solids.)
• add onion and garlic, cooking until tender, adding more butter if needed. add paprika, cooking for 10 to 15 minutes. once paprika is dissolved add tomato paste and mix well.
• deglaze pan with ; add fish stock and simmer.
• thicken soup by adding small amounts of roux, each time mixing thoroughly.
• strain soup, pressing shells to extract all liquid.
• in separate saute pan, saute shrimp in butter and add to soup mixture. add heated heavy cream, and season to taste using; hot pepper sauce, worcestershire and seafood seasoning. stirring well and serve.

bacon, herb and cheese snack bread

Ingredients

• Servings: 12
• 4 1/2 cups all-purpose flour
• 2 envelopes fleischmann's® rapidrise yeast
• 1 1/2 teaspoons spice islands® italian herb seasoning
• 1 1/4 teaspoons salt
• 1 clove garlic, minced
• 1 1/4 cups water
• 1/4 cup mazola® vegetable plus! oil
• 2 eggs
• 8 ounces shredded cheese blend (cheddar jack, cheddar mozzarella, etc.)
• 6 slices cooked bacon, coarsely chopped

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• combine 1-1/2 cups flour, undissolved yeast, italian herb seasoning, salt and garlic in a large mixer bowl. heat water and oil until very warm (120 degrees to 130 degrees f); gradually add to flour mixture. beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. add eggs and 1 cup flour; beat 2 minutes at high speed. stir in 1 cup cheese and remaining flour to make a stiff batter. spread batter on greased 15 x 10-inch jelly roll pan or rimmed baking sheet with at least 1-inch sides. sprinkle with remaining cheese; top with bacon. cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
• bake at 375 degrees f for 25 to 30 minutes or until done. cover loosely with foil during last 5 to 10 minutes of baking if cheese begins to overbrown. remove from pan; cool on wire rack. serve as strips or squares, or slice and use for sandwiches.

colleen's slow cooker jambalaya

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 pound andouille sausage, sliced
• 1 (28 ounce) can diced tomatoes with juice
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 1 cup chopped celery
• 1 cup chicken broth
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons seasoning
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1 pound frozen cooked shrimp without tails

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
• cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

world's best lasagna

Ingredients

• Servings: 12
• 1 pound sweet italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ready Time: 3 hrs 15 mins


• in a dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. stir in crushed tomatoes, tomato paste, tomato sauce, and water. season with sugar, basil, fennel seeds, italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. simmer, covered, for about 1 1/2 hours, stirring occasionally.
• bring a large pot of lightly salted water to a boil. cook lasagna noodles in boiling water for 8 to 10 minutes. drain noodles, and rinse with cold water. in a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• preheat oven to 375 degrees f (190 degrees c).
• to assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. arrange 6 noodles lengthwise over meat sauce. spread with one half of the ricotta cheese mixture. top with a third of mozzarella cheese slices. spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup parmesan cheese. repeat layers, and top with remaining mozzarella and parmesan cheese. cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• bake in preheated oven for 25 minutes. remove foil, and bake an additional 25 minutes. cool for 15 minutes before serving.

Slow Cooker Taco Soup

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• in a medium skillet, cook the ground beef until browned over medium heat. drain, and set aside.
• place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. mix to blend, and cook on low setting for 8 hours.

South Texas Carne Guisada

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 2 pounds beef sirloin, cut into 1/2-inch cubes
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 4 large tomatoes, chopped
• 5 cloves garlic, minced
• 2 tablespoons ground cumin
• 1 teaspoon dried, crushed mexican oregano
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/3 cup water

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• heat vegetable oil in a dutch oven over medium-high heat. place the beef sirloin in the dutch oven and cook until the cubes are brown on all sides, about 10 minutes. reduce the heat to medium and add the onion, red bell pepper, tomatoes, garlic, cumin, oregano, garlic powder, salt, black pepper, paprika, and water.
• continue cooking, stirring often, until the meat is tender, about 30 minutes.

crab-stuffed deviled eggs

Ingredients

• Servings: 12
• 6 large eggs
• 4 ounces fresh crabmeat, divided
• 3 tablespoons mayonnaise, or to taste
• 2 teaspoons chopped fresh tarragon
• 1 teaspoon dijon mustard
• 1 teaspoon lemon juice
• 1/2 teaspoon hot pepper sauce, or to taste
• 1 pinch seafood seasoning (such as old bay®)
• 3 drops worcestershire sauce
• 1 pinch salt and freshly ground black pepper to taste
• 1/2 teaspoon freshly grated lemon zest
• 1 teaspoon creme fraiche, or more to taste
• 1/2 teaspoon aleppo pepper
• 1 tablespoon chopped fresh chives, divided
• 1/8 teaspoon cayenne pepper, plus more for garnish

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 1 hr 12 mins


• place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. place over high heat, bring to a simmer, and cover pot once eggs start to move around. remove from heat and let stand for 17 minutes.
• drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. fill pot with cold water, pour off cold water, and refill with more cold water. let eggs stand in water until cold. peel eggs and cut in half lengthwise.
• separate yolks from egg halves; place yolks into a mixing bowl.
• place crab meat a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. reserve portion containing larger chunks.
• chop the portion of crab meat with the smaller chunks; add to egg yolks. mash yolks with a fork. stir in mayonnaise, tarragon, dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, worcestershire sauce, salt, and black pepper.
• transfer yolk mixture into a piping bag fitted with a medium tip. pipe crab filling into cavities of egg halves.
• chop largest crab pieces and place remaining crabmeat into a small bowl. lightly stir in lemon zest, creme fraiche, aleppo pepper, and cayenne pepper with a fork. taste and adjust salt. if mixture seems dry, stir in more creme fraiche. top each stuffed egg with a generous pinch of crab mixture.
• sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. transfer eggs to a serving platter; refrigerate until serving time.

slow cooker chicken taco soup

Ingredients

• Servings: 8
• 1 onion, chopped
• 1 (16 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can whole kernel corn, drained
• 1 (8 ounce) can tomato sauce
• 1 (12 fluid ounce) can or bottle
• 2 (10 ounce) cans diced tomatoes with green chilies, undrained
• 1 (1.25 ounce) package taco seasoning
• 3 whole skinless, boneless chicken breasts
• shredded cheddar cheese (optional)
• sour cream (optional)
• crushed tortilla chips (optional)

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. add taco seasoning, and stir to blend. lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. set slow cooker for low heat, cover, and cook for 5 hours.
• remove chicken breasts from the soup, and allow to cool long enough to be handled. stir the shredded chicken back into the soup, and continue cooking for 2 hours. serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Cheese Grits

Ingredients

• Servings: 12
• 6 cups water
• 1 1/3 cups hominy grits
• 3 eggs
• 3/4 cup margarine
• 1 (16 ounce) package processed american cheese, cubed
• 2 teaspoons seasoning salt
• 2 teaspoons hot pepper sauce

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large pot, bring water to a rolling boil before adding the grits. reduce the heat to low and stir while they thicken.
• when the mixture is thick, stir in the eggs followed by margarine, cheese, seasoning salt and hot sauce. stir until the cheese has melted. pour mixture into a 9x13 inch baking dish.
• bake at 350 degrees f (175 degrees c) for 45 minutes. cut the grits into squares and serve.

authentic new orleans red beans and rice

Ingredients

• Servings: 10
• 1 tablespoon shortening, or as needed
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 green bell pepper, chopped
• 8 cups water
• 1 pound dried red beans
• 1 smoked ham hock
• 1 pound smoked sausage, cut into bite-sized pieces
• 2 stalks celery, chopped
• 2 bay leaves
• 1 tablespoon seasoning (such as tony chachere's®)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1 dash hot pepper sauce (such as tabasco®), or to taste (optional)
• 3 cups cooked rice

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs 10 mins

Ready Time: 5 hrs 30 mins


• melt shortening in a skillet over medium heat. cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
• combine water, red beans, and ham hock in a large pot; bring to a boil. stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. stir bay leaves, seasoning, thyme, and sage into the boiling water. reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
• remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over rice.