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.

Taco Soup I

Ingredients

• Servings: 6
• 1/2 pound lean ground beef
• 1/4 cup chopped onion
• 1 1/2 cups water
• 1 (16 ounce) can chopped stewed tomatoes, with juice
• 1 (15 ounce) can kidney beans with liquid
• 1 (8 ounce) can tomato sauce
• 2 tablespoons taco seasoning mix
• 1 avocado - peeled, pitted and diced
• 1 cup shredded cheddar cheese (optional)
• 1 (12 ounce) package corn tortilla chips (optional)
• 1 (8 ounce) container sour cream (optional)

Recipe

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


• in a large saucepan over medium heat, cook ground beef and onion until meat is evenly brown; drain excess fat. mix in water, tomatoes, kidney beans, tomato sauce, and taco seasoning mix. cover, and simmer for 15 minutes. remove from heat, and stir in the avocado.
• ladle hot soup into serving bowls. pass cheese, tortilla chips, and sour cream to top each serving.

butternut squash fries

Ingredients

• Servings: 4
• cooking spray
• 1 pound butternut squash - peeled, seeded, and cut into thick french fries
• 1 pinch salt to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1/2 teaspoon seasoning, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 450 degrees f (230 degrees c). spray a baking sheet with cooking spray.
• blot any moisture from the butternut squash fries with paper towels, and place on the prepared baking sheet. sprinkle with salt, black pepper, and seasoning.
• bake in the preheated oven until lightly browned and tender, 15 to 20 minutes, turning once.

Tortilla And Bean Soup

Ingredients

• Servings: 12
• 6 cups water
• 4 skinless, boneless chicken breasts
• 1 onion, chopped
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can ranch-style beans
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can white hominy
• 2 (10 ounce) cans diced tomatoes with green chile peppers
• 1 (1.25 ounce) package taco seasoning mix
• 1 (1 ounce) package ranch dressing mix

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• combine the chicken and water in a large pot over high heat. cook for 30 minutes to 1 hour, or until chicken is done. remove chicken from the pot, and cut into bite-size pieces.
• return the meat to the pot. add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. mix well, reduce heat to low, and simmer for 30 minutes or until heated through.

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 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 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.

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.

basic yummy stuffing

Ingredients

• Servings: 1
• 1/4 cup butter
• 3 stalks celery, chopped
• 1 onion, chopped
• 1 (8 ounce) can oysters
• 1 1/2 teaspoons poultry seasoning
• 1 (1 pound) loaf day-old bread, torn into small pieces
• 1/2 cup turkey drippings

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• melt butter in a large saucepan over medium heat. slowly cook and stir celery and onions until onions are translucent, about 10 minutes. stir in oysters, poultry seasoning, bread and enough turkey drippings to keep the mixture moist but not soggy.
• when bread pieces are thoroughly coated, transfer the mixture to a 9x13 inch baking dish. cover and bake in the preheated oven 30 to 45 minutes, until lightly browned.

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.

Scallop Chowder

Ingredients

• Servings: 4
• 1 (16 ounce) package mixed frozen vegetables ( broccoli, corn, red pepper)
• 2 tablespoons butter
• 3/4 cup chopped onion
• 1 clove garlic, minced
• 1 (4 ounce) package sliced fresh mushrooms
• 1 tablespoon seasoning
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 pound scallops - rinsed, drained, and cut in half
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper

Recipe

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


• place the mixed vegetables in a pot with enough water to cover and bring to a boil until the vegetables are tender, about 5 minutes. drain and set aside.
• melt the butter in a pot over medium-low heat; cook and stir the onion, garlic, mushrooms, and seasoning in the melted butter until the onion is tender, but not yet browned, about 5 minutes. stir in the flour. pour in the milk; cook and stir until thickened and beginning to bubble. add the scallops, salt, and pepper; continue cooking until the scallops are opaque, 5 to 7 minutes. fold the vegetables into the mixture and cook until the vegetables are reheated, 2 to 3 minutes. serve immediately.

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.

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.

Oyster Dressing Ii

Ingredients

• Servings: 10
• 1/2 cup butter
• 3 stalks celery, diced
• 1/2 sweet onion, chopped
• 1/2 yellow onion, finely chopped
• 1 teaspoon poultry seasoning
• ground black pepper to taste
• 1/2 pint shucked oysters, chopped
• 1/2 cup chicken broth
• 3/4 (1 pound) loaf italian bread, cubed

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• melt butter in a medium saucepan over medium heat. stir in celery, sweet onion and yellow onion. cook until tender, about 5 minutes. mix in poultry seasoning and ground black pepper. stir in oysters and chicken broth, and remove from heat.
• place italian bread in a large bowl. pour oyster mixture over the bread and mix to coat.
• transfer mixture to the prepared baking dish. cover with foil and bake in the preheated oven 2 hours.
• turn off oven. remove foil and allow stuffing to remain in oven about 10 minutes, until surface is crisp.

Italian Lasagna

Ingredients

• Servings: 12
• 9 thick slices bacon, diced
• 1 onion, chopped
• 1 teaspoon fennel seed
• 1 teaspoon dried oregano
• 1 1/2 teaspoons italian seasoning
• 2 (28 ounce) cans tomato sauce
• 2 pounds italian sausage
• 1 (16 ounce) package lasagna noodles
• 2 pints part-skim ricotta cheese
• 2 eggs
• 2 teaspoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1/3 cup milk
• 8 slices provolone cheese
• 6 cups shredded mozzarella cheese

Recipe

• brown bacon and onion in a large pan over medium heat. stir in fennel seed, 1 teaspoon oregano, italian seasoning, and tomato sauce. cover, and simmer on low for 4 to 6 hours, or until thick.
• brown sausage links in a large skillet. drain on paper towels. cut into 1 inch pieces.
• mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
• layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. top with 1/3 sauce. repeat layers. top with remaining 1/3 noodles. spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
• bake at 350 degrees f (175 degrees c) for 1 1/2 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 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.

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.

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.

Tail Burner Firehouse French Fries

Ingredients

• Servings: 8
• 1 (32 ounce) package frozen french fries
• 2 1/2 tablespoons lemon pepper
• 2 tablespoons dried red pepper seasoning
• 1 tablespoon garlic powder
• black pepper to taste
• 2 pinches chili powder
• 1/4 cup butter

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• place french fries in a large casserole dish. sprinkle lemon pepper, red pepper seasoning, garlic powder, and chili powder over the french fries, and stir to distribute seasonings evenly. divide the butter into 4 pats, and place one pat in each corner.
• bake french fries until crispy and lightly browned, about 15 minutes.

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.

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.