bonnie's crab cakes

Ingredients

• Servings: 6
• 1 pound lump crabmeat
• 1 1/2 tablespoons dry bread crumbs
• 1 1/2 tablespoons seafood seasoning (such as old bay®)
• 2 teaspoons chopped fresh parsley
• salt and ground black pepper to taste
• 1 egg
• 2 tablespoons mayonnaise
• 1 teaspoon dijon mustard

Recipe

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


• mix crabmeat, bread crumbs, seafood seasoning, parsley, salt, and pepper together in a bowl.
• beat egg with mayonnaise, and mustard in a separate bowl. stir egg mixture into crabmeat mixture; shape into 6 patties.
• lightly grease a baking sheet. arrange patties baking sheet; refrigerate 30 minutes.
• preheat oven to 400 degrees f (200 degrees c).
• bake patties in preheated oven until golden brown, about 30 minutes.

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 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.

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 white 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.

tilapia salad

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 tilapia fillets
• 1 1/2 tablespoons chinese five-spice powder, or as needed
• salt and ground black pepper to taste
• 1 (8 ounce) package baby spinach leaves
• 1 orange bell pepper, diced
• 1 grapefruit, peeled and sectioned
• 1 tomato, diced
• 1 avocado - peeled, pitted and diced
• 2 tablespoons asian-style salad dressing
• 1 1/2 tablespoons toasted almonds, chopped

Recipe

Preparation Time: 25 mins Cook Time: 5 mins Ready Time: 30 mins


• heat olive oil in a skillet over medium heat. sprinkle both sides of the tilapia fillets with chinese five-spice powder, salt, and black pepper; cook tilapia fillets in the skillet until lightly browned and the flesh is white and opaque, about 3 minutes per side. remove from heat.
• place the spinach leaves into a large salad bowl, and top with the orange bell pepper, grapefruit, tomato, and avocado. drizzle the salad with the asian-style dressing, sprinkle with almonds, and top with the cooked tilapia fillets.

Lc's Sweet Potato Fries

Ingredients

• Servings: 4
• 4 sweet potatoes, peeled and cut into long french fries
• 1/4 cup olive oil
• 1 teaspoon steak seasoning
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1 tablespoon olive oil

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• place sweet potato fries into a large bowl, drizzle with 1/4 cup olive oil, and toss to coat. mix steak seasoning, black pepper, garlic powder, salt, and paprika in a separate small bowl until thoroughly combined. use your left hand to toss fries with olive oil as you sprinkle the seasoning mixture over them with your right hand.
• heat 1 tablespoon olive oil in a large skillet over medium heat and place sweet potato pieces into the hot oil. cover skillet, pan-fry for 5 minutes; uncover and turn fries. place cover back over fries and cook 5 more minutes; continue turning fries and covering until sweet potatoes are tender, about 10 more minutes.

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.

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.

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 white 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.

southwest steak and corn kabobs

Ingredients

• Servings: 6
• 1 (1.25 ounce) package mccormick® gluten-free taco seasoning mix
• 1/3 cup oil
• 3 tablespoons lime juice
• 1 pound boneless beef sirloin steak, cut into 1 1/2-inch cubes
• 2 ears corn, cut into 1-inch pieces
• 1 medium red bell pepper, cut into chunks
• 1 medium red onion, cut into thin wedges

Recipe

• mix seasoning mix, oil and lime juice in small bowl until well blended. reserve 2 tablespoons for brushing. place steak in large resealable plastic bag or glass dish. add remaining marinade; turn to coat well.
• refrigerate 30 minutes or longer for extra flavor. remove steak from marinade. discard any remaining marinade. alternately thread steak and vegetables skewers.
• broil or grill over medium-high heat 8 to 10 minutes or until steak is desired doneness and vegetable are tender, turning occasionally. brush with reserved marinade halfway through cooking.

spicy catfish chowder

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 2 yellow onions, diced
• 2 carrots, diced
• 1/4 cup butter
• 1 zucchini, diced
• 4 cloves garlic, minced
• 1 (12 fluid ounce) can or bottle (golden -style)
• 3 tablespoons seafood seasoning (such as old bay®)
• 3 tablespoons dried parsley
• 1 tablespoon garlic powder
• 1 tablespoon chile-garlic sauce (such as sriracha®)
• 1 teaspoon sea salt
• 1 teaspoon dried oregano
• ground black pepper to taste
• 4 (6 ounce) fillets catfish
• 2 (14.5 ounce) cans stewed tomatoes with juice
• 1 (14.5 ounce) can water
• 1 (12 ounce) can whole kernel corn, drained

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• heat olive oil in a large soup pot over medium heat; cook and stir onions and carrots until onions are slightly softened, about 2 minutes. melt butter with onions and carrots; cook and stir zucchini and garlic in the melted butter until onions are translucent, about 7 more minutes.
• stir , seafood seasoning, parsley, garlic powder, chile-garlic sauce, sea salt, oregano, and black pepper into the vegetable mixture and gently lay catfish fillets over top of vegetables. pour tomatoes with their juice over the vegetables and catfish. cover pot and bring to a simmer; cook until catfish are cooked through, about 10 minutes. break the catfish fillets apart into bite-size chunks.
• pour in a tomato can of water and stir in corn; simmer the chowder covered until vegetables are tender and flavors have blended, at least 30 more minutes.

italian chickpea bread

Ingredients

• Servings: 8
• 1 cup chickpea flour
• 1 cup water
• cooking spray
• 2 tablespoons oil
• 1 1/2 teaspoons italian seasoning
• 1 1/2 teaspoons chopped dried rosemary
• ground black pepper to taste
• 1 pinch salt to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs 30 mins


• whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours.
• preheat oven to 450 degrees f (230 degrees c). spray the inside of an 8-inch metal pie pan.
• skim foam from the top of chickpea-water mixture. add oil, italian seasoning, and rosemary and stir until combined. pour mixture into the prepared pan; sprinkle black pepper and salt over the top.
• bake in the preheated oven until edges begin to brown, about 15 minutes. remove bread from pan and cut into wedges.

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.

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.

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.

Jo Jo Potatoes

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 3/4 teaspoon lemon pepper
• 1/4 teaspoon celery salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon seasoning salt
• 4 potatoes, unpeeled and cut into 1/2 inch thick wedges
• 1 egg, beaten
• vegetable oil for frying

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• in a shallow dish mix flour, garlic powder, lemon pepper, celery salt, onion powder and seasoning salt.
• dip potato wedges in egg, then in spice mixture.
• heat deep fryer to 375 degrees f (190 degrees c). place potatoes in hot oil, and fry until golden brown, about 5 to 7 minutes. cook in batches to maintain oil temperature. drain briefly on paper towels. serve hot.

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.

traci's adobo seasoning

Ingredients

• Servings: 7
• 2 tablespoons salt
• 1 tablespoon paprika
• 2 teaspoons ground black pepper
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon chili powder

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. store in a sealed jar in a cool, dry place.

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.

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.

creamy tomato-basil pasta with shrimp

Ingredients

• Servings: 4
• 3 cups farfalle (bow tie) pasta, uncooked
• 1/4 cup kraft sun-dried tomato vinaigrette dressing, divided
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 cup fat-free reduced-sodium chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 4 ounces philadelphia neufchatel cheese, 1/3 less fat than cream cheese
• 2 cups grape tomatoes
• 1/2 cup kraft shredded parmesan cheese
• 8 fresh basil leaves, cut into strips

Recipe

Preparation Time: 15 mins Ready Time: 25 mins


• cook pasta as directed on package. meanwhile, heat 2 tbsp. dressing in large skillet on medium heat. add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. use slotted spoon to remove shrimp from skillet; cover to keep warm. discard any drippings in skillet.
• add remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. add neufchatel; cook and stir 2 to 3 min. or until melted. stir in tomatoes; cook 1 min.
• drain pasta. add to ingredients in skillet. stir in parmesan and half the basil; top with shrimp and remaining basil.

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 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.

stuffed eggplant parmesan

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 medium eggplants, cut in half lengthwise and hollowed out to 1/4 inch flesh rim
• 1/2 cup chopped onion
• 2 cloves garlic, crushed
• 1 teaspoon dried oregano
• freshly ground black pepper to taste
• 1/4 cup grated parmesan cheese
• 1/2 cup bread crumbs
• 1 teaspoon chopped fresh italian parsley
• 2 cups tomato sauce
• 1 cup shredded mozzarella cheese

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• heat olive oil in a large skillet over medium high heat. roughly chop eggplant centers, and add to pan with onion, garlic, oregano, and pepper. cook and stir until lightly browned. spoon mixture back into eggplant, and sprinkle each with parmesan cheese, bread crumbs, and parsley. place in a shallow baking dish, and cover with tomato sauce and mozzarella cheese.
• bake in the preheated oven for 30 minutes, or until eggplant is fork-tender and cheese is bubbly. serve immediately.

oyster and mushroom stuffing

Ingredients

• Servings: 16
• 1/2 cup margarine
• 1 large onion, chopped
• 2 cups chopped celery
• 1 (12 ounce) package fresh mushrooms, sliced
• 8 cups dry bread crumbs
• 1 egg, beaten
• 1 pint shucked oysters, chopped
• 1/2 cup chicken broth
• 1 teaspoon poultry seasoning
• 1 teaspoon dried sage
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 325 degrees f (165 degrees c).
• melt margarine in a large skillet over medium heat, and cook and stir the onion and celery until the celery is tender, about 10 minutes. stir in the mushrooms, and cook and stir until they are tender and release their juice, 5 to 8 minutes.
• in a bowl, mix the bread crumbs, egg, and oysters together, and stir in the cooked vegetables with juices and margarine, chicken broth, poultry seasoning, sage, salt, and black pepper until well combined. place stuffing into a 2-quart casserole dish.
• bake in the preheated oven until the stuffing is hot, the oysters are cooked, and the top is browned, about 45 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.

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.

My Potatoes

Ingredients

• Servings: 4
• 5 potatoes, peeled and sliced
• 1/2 tablespoon seasoning salt
• 1/4 tablespoon dried parsley
• 4 tablespoons butter, sliced

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• place potatoes in a 9x13 inch baking dish. sprinkle with seasoning salt and parsley. lay butter slices on top of potatoes.
• bake in preheated oven for 20 minutes. carefully turn potatoes and bake 20 minutes more.

Joel's Jerk Chicken Pineapple Pasta

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves - cubed
• 1 (8 ounce) can pineapple tidbits with juice
• 1/4 cup shredded coconut
• 2 tablespoons brown sugar
• 1 teaspoon jerk seasoning mix
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 1/2 teaspoon crushed red pepper flakes
• salt and ground black pepper to taste
• 4 ounces dry fettuccini noodles

Recipe

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


• heat olive oil in a skillet over medium heat. cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. reduce heat to low and simmer 15 minutes.
• bring a large pot of lightly salted water to a boil. add pasta and cook until al dente, 8 to 10 minutes; drain. toss chicken mixture with drained pasta.

eggplant con queso

Ingredients

• Servings: 3
• 1 eggplant, peeled and diced
• 1 cup shredded cheddar cheese
• 1 cup diced toasted bread
• 1/2 cup heavy cream
• 1 tablespoon all-purpose flour
• 1 teaspoon poultry seasoning

Recipe

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


• preheat oven to 300 degrees f (150 degrees c).
• boil and drain eggplant. mix in 1/2 cup of cheese and bread. spoon into small casserole dish.
• in a small bowl combine cream, flour and poultry seasoning. pour over eggplant mixture and sprinkle the top with the remaining 1/2 cup cheese.
• bake in preheated oven for 30 minutes.

asparagus-zucchini rice

Ingredients

• Servings: 4
• 1/2 tablespoon butter
• 1 onion, chopped
• 10 spears fresh asparagus, trimmed and cut into 2 inch pieces
• 1 zucchini, sliced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/8 teaspoon garlic powder
• 1 pinch cayenne pepper
• salt and pepper to taste
• 2 cups water
• 1 cup uncooked long-grain rice

Recipe

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


• in a medium saucepan over medium heat, melt the butter and saute the onion for about 2 minutes. stir in asparagus and zucchini, and saute 5 minutes, or until tender. season with oregano, basil, thyme, garlic powder, cayenne pepper, salt, and pepper. cook and stir until vegetables are coated with the seasonings.
• pour water into the vegetable mixture, and stir in rice. reduce heat, cover, and simmer 20 minutes, until the rice is tender.

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.

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 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.

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.

Veal

Ingredients

• Servings: 6
• 2 pounds veal cutlets
• 1/4 cup all-purpose flour
• 1/2 teaspoon seasoning salt
• 1/2 cup butter
• 2 tablespoons olive oil
• 3/4 pound fresh mushrooms, quartered
• 1/4 cup

Recipe

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


• place meat on a solid, level surface, or between sheets of waxed paper, and pound thinly with a mallet or moistened cleaver, using a glancing motion.
• in shallow dish, combine flour and seasoning salt. dredge cutlets in flour mixture, and let rest 15 minutes on wire rack.
• in a large skillet over medium-high heat, melt butter with oil. cook floured cutlets on both sides until brown. introduce mushrooms, reduce heat to low, cover and cook 10 minutes.
• pour in and simmer 5 minutes more, until veal is tender and sauce is hot. serve immediately.

wild rice stuffing for turkey

Ingredients

• Servings: 12
• 2 cups hot water
• 4 cubes chicken bouillon, crumbled
• 1 (6 ounce) package wild rice, uncooked
• 1/2 cup butter
• 1 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1 (5.5 ounce) package seasoned croutons
• 2 teaspoons poultry seasoning

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• dissolve 3 cubes bouillon in 1 cup hot water. in a medium saucepan, combine wild rice with bouillon water, then fill with just enough cold water to cover. bring to a boil. reduce heat, cover, and simmer 25 minutes, stirring occasionally.
• mix remaining 1 cube bouillon in 1 cup hot water. heat butter in a medium skillet over medium heat. stir in celery and green pepper; cook until tender. mix in remaining bouillon water. pour skillet contents into a large bowl. stir together cooked rice, croutons, and poultry seasoning.
• stuff turkey loosely, and cook turkey as directed. or put stuffing into a well greased baking dish, cover, and bake 30 minutes in a preheated oven at 325 degrees f (165 degree c).

Butter Fried Parsnips

Ingredients

• Servings: 4
• 6 parsnips, peeled and quartered lengthwise
• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon seasoning salt
• 1/2 cup butter, melted

Recipe

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


• in a large saucepan cover parsnips with water, cover and boil over medium-high heat until tender, about 10 minutes. drain.
• in a plastic bag combine flour and seasoning salt. dip parsnips in butter and place them in the bag. shake bag to coat parsnips with the seasoned flour.
• heat the butter in a large skillet over medium-high heat. when the butter starts to sizzle, add parsnips. cook, turning occasionally, until all sides are golden brown.

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.

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.

Pittsburgh Football Sunday Pasta Salad

Ingredients

• Servings: 6
• 1 1/2 pounds uncooked penne pasta
• 1/3 cup light mayonnaise
• 1 (8 ounce) bottle italian-style salad dressing
• 1/4 teaspoon italian seasoning, or to taste
• 1/4 teaspoon garlic powder, or to taste
• 1/4 teaspoon cayenne pepper, or to taste
• salt and ground black pepper to taste
• 1/2 (12 ounce) package broccoli coleslaw mix
• 2 roma tomatoes, diced
• 1 cucumber, diced
• 1 (3 ounce) can tuna, drained
• 1/4 cup shredded cheddar cheese
• 1/4 cup shredded monterey jack cheese
• 2 green onions, chopped

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the penne, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink. rinse with cold water to stop the cooking process.
• combine the mayonnaise, salad dressing, italian seasoning, garlic powder, cayenne pepper, salt, and pepper in a blender; blend until completely mixed.
• place the coleslaw mix, tomatoes, cucumber, tuna, cheddar cheese, monterey jack cheese, green onions, and the cooked pasta in a large bowl; pour mayonnaise mixture into the bowl; toss to coat. serve cold.