home-grown zucchini and tomato cheddar bake

Ingredients

• Servings: 8
• 3 cups thinly sliced zucchini
• 3 cups chopped roma (plum) tomatoes
• 1 tablespoon lemon-flavored olive oil
• 2 egg, separated
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• 1/4 teaspoon herb seasoning blend (such as spice island® citrus herb)
• 6 slices cooked bacon, crumbled
• 1 1/2 cups shredded cheddar cheese
• 1 cup french-fried onions

Recipe

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


• combine zucchini, tomatoes, and olive oil in a saucepan over medium-low heat; cook and stir until zucchini and tomatoes are tender, 15 to 20 minutes. drain liquid from saucepan.
• lightly beat egg yolks in a bowl until smooth; mix in sour cream, flour, and herb seasoning blend. beat egg white in a separate bowl until thickened; fold into sour cream mixture.
• preheat oven to 350 degrees f (175 degrees c). grease an 8x10-inch baking dish.
• layer 1/2 of the zucchini mixture, 1/2 of the sour cream mixture, 1/2 of the bacon, and 1/2 of the cheddar cheese, respectively in the prepared baking dish. repeat layering with remaining ingredients and top with french-fried onions.
• bake in the preheated oven until set and bubbling, about 30 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 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.

Baked Sweet Potatoes

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 3 large sweet potatoes
• 2 pinches dried oregano
• 2 pinches salt
• 2 pinches ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). coat the bottom of a glass or non-stick baking dish with olive oil, just enough to coat.
• wash and peel the sweet potatoes. cut them into medium size pieces. place the cut sweet potatoes in the baking dish and turn them so that they are coated with the olive oil. sprinkle moderately with oregano, and salt and pepper (to taste).
• bake in a preheated 350 degrees f (175 degrees c) oven for 60 minutes or until soft.

Angela's Awesome Enchiladas

Ingredients

• Servings: 5
• 2 pounds skinless, boneless chicken breast meat - cut into chunks
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups sour cream
• 1/4 teaspoon chili powder
• 1 tablespoon butter
• 1 small onion, chopped
• 1 (4 ounce) can chopped green chilies, drained
• 1 (1.25 ounce) package mild taco seasoning mix
• 1 bunch green onions, chopped, divided
• 1 cup water
• 1 teaspoon lime juice
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 5 (12 inch) flour tortillas
• 3 cups cheddar cheese, shredded, divided
• 1 (10 ounce) can enchilada sauce
• 1 (6 ounce) can sliced black olives

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• place the chicken in a large pot and add water to cover. bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. shred chicken by placing two forks back to back and pulling meat apart. set the shredded chicken aside. meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• heat the butter in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. allow to simmer for 10 minutes. stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• preheat an oven to 350 degrees f (175 degrees c). stir 1 cup of the soup mixture into the skillet with the chicken mixture. spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• fill each tortilla with chicken mixture. sprinkle cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. fold tortillas over the filling and place seam-side down in the prepared pan.
• pour enchilada sauce evenly over the enchiladas. cover with the remaining 1 1/2 cups of cheddar cheese. sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

seven layer taco dip

Ingredients

• Servings: 1
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can refried beans
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) container sour cream
• 1 (16 ounce) jar salsa
• 1 large tomato, chopped
• 1 green bell pepper, chopped
• 1 bunch chopped green onions
• 1 small head iceberg lettuce, shredded
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• in a medium bowl, blend the taco seasoning mix and refried beans. spread the mixture a large serving platter.
• mix the sour cream and cream cheese in a medium bowl. spread over the refried beans.
• top the layers with salsa. place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with cheddar cheese. garnish with black olives.

Salsa Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 4 teaspoons taco seasoning mix
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Recipe

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


• preheat oven to 375 degrees f (190 degrees c)
• place chicken breasts in a lightly greased 9x13 inch baking dish. sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• bake at 375 degrees f (190 degrees c) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. top with sour cream if desired, and serve.

Homemade Bread Stuffing

Ingredients

• Servings: 16
• 1 cup butter
• 3/4 cup chopped onion
• 1 1/2 cups chopped celery with leaves
• 9 cups soft bread cubes
• 2 teaspoons salt
• 1 teaspoon dried sage leaves
• 1 teaspoon dried thyme leaves
• 1 teaspoon poultry seasoning, or to taste
• 1/2 teaspoon ground black pepper

Recipe

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

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
• put bread cubes in a large bowl. season bread with salt, sage, thyme, poultry seasoning, and black pepper. add onion mixture to bread cubes; stir. pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
• bake in the preheated oven until golden and hot, about 1 hour.

lime chicken soft tacos

Ingredients

• Servings: 10
• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/8 cup red vinegar
• 1/2 lime, juiced
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 10 (6 inch) flour tortillas
• 1 tomato, diced
• 1/4 cup shredded lettuce
• 1/4 cup shredded monterey jack cheese
• 1/4 cup salsa

Recipe

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


• saute chicken in a medium saucepan over medium high heat for about 20 minutes. add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. simmer for an extra 10 minutes.
• heat an iron skillet over medium heat. place a tortilla in the pan, warm, and turn over to heat the other side. repeat with remaining tortillas. serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

grilled fresh green beans

Ingredients

• Servings: 4
• 1 pound fresh green beans
• 1 small onion, sliced
• 2 slices bacon, cut into quarters, or more to taste
• 1 tablespoon olive oil, or as needed
• 1 pinch salt-free seasoning blend (such as mrs. dash), or to taste
• 1 portobello mushroom, sliced

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• combine green beans, onion, and bacon in a bowl. drizzle olive oil over green beans mixture and season with seasoning blend; stir to coat. transfer green beans mixture to a grilling basket or wok.
• place green beans mixture on the preheated grill and cook, stirring every 10 minutes, until tender, about 30 minutes. add mushroom to green beans mixture and cook until tender, about 10 minutes more.

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.

Taco Seasoning I

Ingredients

• Servings: 1
• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Recipe

Preparation Time: 1 min Ready Time: 1 min


• in a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. store in an airtight container.

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.

dad g's crab cakes

Ingredients

• Servings: 4
• 2 tablespoons margarine
• 1/2 cup minced onion
• 1/2 cup minced green bell pepper
• 1 tablespoon dry mustard
• 1 teaspoon worcestershire sauce
• 1 teaspoon seafood seasoning (such as old bay®)
• 3/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce (such as tabasco®)
• 1/4 teaspoon ground black pepper
• 1 pinch cayenne pepper
• 1/4 cup all-purpose flour
• 1 1/4 cups light cream
• 1 pound crab meat
• 2 egg yolks, beaten
• 1/2 cup bread crumbs
• 1 tablespoon melted butter
• 1/2 teaspoon paprika
• 1 cup corn oil, or as needed

Recipe

Preparation Time: 40 mins Cook Time: 10 mins Ready Time: 1 hr 50 mins


• melt margarine in a skillet over medium heat. cook and stir onion and green bell pepper in margarine until tender, about 5 minutes. stir mustard, worcestershire sauce, seafood seasoning, salt, hot pepper sauce, black pepper, and cayenne pepper into the onion mixture. sprinkle flour over the mixture; stir to integrate. pour cream over the mixture; bring to a boil, stirring constantly and cook for 1 minute. fold crab meat into the mixture.
• spoon some of the liquid from the skillet into the bowl with the beaten egg yolks to temper the egg; stir. pour the egg mixture into the skillet and stir. cook, stirring constantly, until the mixture thickens, about 5 minutes.
• transfer crab mixture to a bowl; refrigerate until chilled completely, about 1 hour.
• mix bread crumbs, melted butter, and paprika in a shallow bowl.
• divide the crab mixture into 4 portions; form into patties. gently press the patties into the bread crumb mixture to coat.
• pour enough corn oil into a flat-bottomed pan to be 1-inch deep; heat to 350 degrees f (175 degrees c).
• cook patties in hot oil until golden brown, 2 to 3 minutes per side.

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.

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.

Morehart's Clam Chowder

Ingredients

• Servings: 10
• 6 large potatoes, cubed
• 1 (8 ounce) package sliced fresh mushrooms
• 1 yellow onion, chopped
• 1/2 green bell pepper, minced
• 2 quarts half-and-half
• 5 (6 ounce) cans clams in clam juice, undrained
• 2 (10.75 ounce) cans condensed cream of mushroom soup (such as campbell's®)
• 1/2 cup butter
• 1 tablespoon chopped parsley
• salt and ground black pepper to taste
• 1 pinch seafood seasoning (such as old bay®), or to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• bring a large pot of lightly salted water to a boil and add potatoes, mushrooms, onion, and green pepper. reduce heat to low; cook vegetables at a simmer until potatoes are tender, about 30 minutes. drain. place boiled vegetables back into the pot and raise heat to medium.
• stir half-and-half, clams with their juice, cream of mushroom soup, butter, and parsley into vegetables; bring to a boil, stirring occasionally. reduce heat to low and simmer until thickened, about 30 minutes; stir often. season with salt, black pepper, and seafood seasoning.

Crispy Flautas

Ingredients

• Servings: 12
• 1 teaspoon vegetable oil
• 1/2 green bell pepper, chopped
• 1/2 onion, finely diced
• 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
• 1 (1 ounce) package taco seasoning mix
• 3/4 cup water
• 1 (10 ounce) package corn tortillas (such as ortega®)
• 1/2 cup shredded cheddar cheese
• 1 cup salsa
• 24 toothpicks
• 2 cups vegetable oil for frying

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• heat 1 teaspoon vegetable oil in a skillet over medium heat. stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. increase heat to medium-high and stir in the chicken breast. cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. shred the chicken using two forks. stir in the taco seasoning and water. simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. stir in the cheddar cheese, then remove from heat, and set aside.
• lightly brush each corn tortilla will a layer of salsa. spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. repeat with remaining tortillas.
• heat 2 cups vegetable oil in a large skillet to 375 degrees f (190 degrees c).
• fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. drain the flautas on a paper towel-lined plate. discard toothpicks and top finished flautas with remaining salsa.

Red Garlic Mashed Potatoes

Ingredients

• Servings: 4
• 8 medium red potatoes, cubed
• 2 teaspoons crushed garlic
• 1/2 cup butter or margarine
• 1/4 cup half-and-half cream
• 2 tablespoons white sugar
• 1/4 teaspoon steak seasoning
• 1/4 teaspoon garlic powder

Recipe

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


• place the potatoes into a large pot, and fill with enough water to cover. add 1 teaspoon of the crushed garlic to the water for flavor. bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.
• drain the potatoes, and add the butter. mash until the butter is melted. mix in the half-and-half, sugar, steak seasoning, garlic powder and remaining garlic. mix potatoes with an electric mixer until smooth.

Easy Sweet Potato Gratin

Ingredients

• Servings: 12
• 1/4 cup canola oil
• 2 large onions, thinly sliced
• 4 pounds sweet potatoes, peeled and very thinly sliced
• 2 cups heavy whipping cream
• 1 cup maple syrup
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• heat oil in a skillet over medium-low heat; cook and stir onions until tender and golden, about 30 minutes.
• place sweet potatoes in a large bowl.
• heat cream and maple syrup together in a saucepan over high heat; cook and stir until almost boiling, about 5 minutes. pour 2/3 the cream mixture over sweet potatoes; toss to evenly coat.
• layer potatoes in a 9x13-inch casserole dish, seasoning with salt every 5 to 6 layers. pour remaining cream mixture over potatoes until potatoes are 3/4 covered. cover dish with aluminum foil.
• bake in the preheated oven for 30 minutes. remove aluminum foil and gently stir potatoes; top with caramelized onions. bake until potatoes are tender, about 20 more minutes. allow to cool for about 30 minutes before serving.

whoa, momma, fried green tomatoes

Ingredients

• Servings: 4
• 1/2 cup hot sauce
• 3/4 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 dash grill seasoning
• salt and ground black pepper to taste
• 2 eggs, beaten
• 1/2 cup milk
• 1 cup panko bread crumbs, or as needed
• 2 green tomatoes, sliced
• 1 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins


• put hot sauce in small dish for dipping. mix flour, brown sugar, grill seasoning, salt, and pepper in a separate small dish. beat eggs into milk in a third dish. pour panko in a fourth shallow dish. arrange dishes in a line, respectively.
• dip one side of each tomato slice in hot sauce. press each side of tomato into flour mixture to coat; dip into milk mixture. gently press tomato slices into panko to coat. arrange coated tomatoes on a baking sheet. refrigerate until chilled, about 30 minutes.
• heat oil in a deep-fryer or a cast-iron skillet to 375 degrees f (190 degrees c).
• fry tomato slices in hot oil until golden brown, 2 to 3 minutes per side.

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 souvlaki gyro style

Ingredients

• Servings: 4
• souvlaki marinade:
• 3/4 cup balsamic vinaigrette salad dressing
• 3 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 4 skinless, boneless chicken breast halves
• tzatziki sauce (cucumber sauce):
• 1/2 cup seeded, shredded cucumber
• 1 teaspoon kosher salt
• 1 cup plain yogurt
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1/2 tablespoon rice vinegar
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon greek seasoning
• kosher salt to taste
• freshly ground black pepper to taste
• 4 large pita bread rounds
• 1 heart of romaine lettuce, cut into 1/4 inch slices
• 1 red onion, thinly sliced
• 1 tomato, halved and sliced
• 1/2 cup kalamata olives
• 1/2 cup pepperoncini
• 1 cup crumbled feta cheese

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• in a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. place chicken in a large resealable plastic bag. pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
• preheat an outdoor grill for high heat.
• toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. in a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. season with garlic, fresh dill, and greek seasoning. squeeze the cucumber to remove any excess water; stir into sauce. season to taste with kosher salt and pepper. refrigerate until ready to use.
• remove chicken from marinade and place on prepared grill. discard remaining marinade. cook chicken until juices run clear, about 8 minutes on each side. remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
• place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. serve tzatziki sauce and feta cheese in separate bowls on the side. stuff pita pockets with chicken and toppings 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 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.

nuvvu podi (sesame seed powder)

Ingredients

• Servings: 2
• 1 2/3 cups sesame seeds
• 1/2 teaspoon sesame oil
• 10 dried red chile peppers, or to taste
• salt to taste

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 30 mins


• toast the sesame seeds in a skillet over medium-low heat until fragrant, about 5 minutes. spread a baking sheet to cool.
• heat 1/2 teaspoon sesame oil in the skillet, again over medium-low heat. fry the red chile peppers in the hot oil until they begin to change color, about 5 minutes. cool on the baking sheet.
• use a mortar and pestle to grind the sesame seeds, chile peppers, and salt into a powder. nuvvu podi will keep for a few months on the shelf.

Ground Turkey Tacos

Ingredients

• Servings: 8
• tacos:
• 1 tablespoon vegetable oil
• 1 pound lean (at least 93%) ground turkey
• 1 (1 ounce) package old el paso® taco seasoning mix
• 2/3 cup water
• 1 (4.6 ounce) package old el paso® taco shells
• toppings:
• 2 medium avocados, pitted, peeled and sliced
• 1 cup sliced pineapple (fresh or canned)

Recipe

Preparation Time: 10 mins Ready Time: 20 mins


• in 10-inch skillet, heat oil over medium-high heat. cook turkey in oil until no longer pink; drain.
• stir in taco seasoning mix and water. reduce heat; simmer uncovered 5 to 10 minutes or until thickened.
• spoon filling into taco shells. add toppings.

Angela's Oriental Chicken Noodle Soup

Ingredients

• Servings: 4
• 3 cups water
• 1 (3 ounce) package chicken flavored ramen noodles
• 2 cups chopped cooked chicken breast
• 2 leaves bok choy, sliced
• 1 carrot, sliced
• 1 teaspoon sesame oil

Recipe

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


• in a large saucepan, bring water to a boil. break up block of noodles and stir into pot, reserving seasoning packet. stir in chicken, bok choy and carrot. bring to a boil again, then reduce heat and simmer 3 minutes. stir in contents of seasoning packet and sesame oil.

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 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.

fabienne's 'black-eyed' crab cakes

Ingredients

• Servings: 12
• 1 lemon lemon, zested
• 1 teaspoon mustard powder
• 1 teaspoon seafood seasoning (such as old bay®)
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/3 cup rinsed and drained canned black-eyed peas
• 1 egg
• 1 tablespoon mayonnaise
• 1 (16 ounce) can crab meat, drained and chunked
• 1/3 cup grated parmesan cheese
• 1 cup panko bread crumbs
• 1/4 cup olive oil

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 10 mins


• whisk lemon zest, mustard powder, seafood seasoning, onion powder, and cayenne pepper together in a bowl. add black-eyed peas to lemon zest mixture and smash with a fork until mixture is crumbly. stir egg and mayonnaise into pea mixture; gently fold in crab meat and parmesan cheese until combined.
• form pea mixture into 5-ounce patties. pour bread crumbs into a shallow bowl and press patties into bread crumbs, coating both sides. place patties on a plate and refrigerate until chilled, at least 30 minutes.
• heat olive oil in a skillet over medium heat; fry patties until golden brown, about 4 minutes per side.

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.

Black Bean Hummus

Ingredients

• Servings: 8
• 1 clove garlic
• 1 (15 ounce) can black beans; drain and reserve liquid
• 2 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 10 greek olives

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mince garlic in the bowl of a food processor. add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. add additional seasoning and liquid to taste. garnish with paprika and greek olives.

bread and celery stuffing

Ingredients

• Servings: 10
• 1 (1 pound) loaf sliced white bread
• 3/4 cup butter or margarine
• 1 onion, chopped
• 4 stalks celery, chopped
• 2 teaspoons poultry seasoning
• salt and pepper to taste
• 1 cup chicken broth

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• let bread slices air dry for 1 to 2 hours, then cut into cubes.
• in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
• chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

brussels sprouts gratin

Ingredients

• Servings: 4
• 1 pound brussels sprouts, cleaned and trimmed
• 2 slices bacon, cut into 1/2 inch pieces
• salt and ground black pepper to taste
• 1/2 cup heavy cream
• 1/4 cup bread crumbs
• 1/4 cup grated parmesan cheese
• 2 tablespoons butter, cut into tiny pieces

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 1 hr


• preheat an oven to 400 degrees f (200 degrees c). lightly grease a baking dish.
• bring a large pot of lightly salted water to a boil. add the brussels sprouts and cook uncovered until tender, about 8 minutes. drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. once the brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. set aside.
• meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. reduce heat and stir in the brussels sprouts. season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. arrange bacon and brussels sprouts on the prepared baking dish. pour cream evenly over the brussels sprouts, then sprinkle breadcrumbs and parmesan cheese on top. distribute pieces of butter over the bread crumbs.
• bake in the preheated oven until golden brown and heated through, 20 to 25 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 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.

texiana gumbo (for the masses!)

Ingredients

• Servings: 60
• 4 andouille sausages, sliced
• 4 cups olive oil
• 4 cups all-purpose flour
• 1/2 cup minced garlic
• 12 quarts chicken broth
• 4 (12 ounce) bottles (such as shiner® )
• 4 cups diced sweet onion
• 4 cups diced green bell pepper
• 4 cups chopped celery
• 4 cups frozen chopped okra
• 2 1/2 cups green onions, chopped
• 1 cup seasoning (such as tony chachere's®)
• 1 cup chopped fresh parsley
• 2 whole rotisserie chickens, meat shredded and bones discarded
• 4 pounds 100-count shrimp
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 50 mins


• cook sausage in a large skillet over medium heat until evenly browned, 5 to 10 minutes.
• whisk olive oil and flour together in a large stockpot over medium heat until mixture is thick and smooth. cook and stir until mixture is browned and bubbling, 10 to 20 minutes. add garlic; cook and stir until garlic is fragrant, about 1 minute.
• slowly whisk chicken broth and into flour mixture; bring to a boil. mix sweet onion, bell pepper, celery, okra, green onions, seasoning, and parsley into broth.
• stir shredded chicken, shrimp, and sausage into vegetable-broth mixture; bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until flavors blend and vegetables are tender, about 60 minutes. season with salt and black pepper.

chicken souvlaki gyro style

Ingredients

• Servings: 4
• souvlaki marinade:
• 3/4 cup balsamic vinaigrette salad dressing
• 3 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 4 skinless, boneless chicken breast halves
• tzatziki sauce (cucumber sauce):
• 1/2 cup seeded, shredded cucumber
• 1 teaspoon kosher salt
• 1 cup plain yogurt
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1/2 tablespoon rice vinegar
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon greek seasoning
• kosher salt to taste
• freshly ground black pepper to taste
• 4 large pita bread rounds
• 1 heart of romaine lettuce, cut into 1/4 inch slices
• 1 red onion, thinly sliced
• 1 tomato, halved and sliced
• 1/2 cup kalamata olives
• 1/2 cup pepperoncini
• 1 cup crumbled feta cheese

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• in a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. place chicken in a large resealable plastic bag. pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
• preheat an outdoor grill for high heat.
• toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. in a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. season with garlic, fresh dill, and greek seasoning. squeeze the cucumber to remove any excess water; stir into sauce. season to taste with kosher salt and pepper. refrigerate until ready to use.
• remove chicken from marinade and place on prepared grill. discard remaining marinade. cook chicken until juices run clear, about 8 minutes on each side. remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
• place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. serve tzatziki sauce and feta cheese in separate bowls on the side. stuff pita pockets with chicken and toppings to serve.

chef john's tzatziki sauce

Ingredients

• Servings: 3
• 1 large english cucumber, peeled and grated
• 1/2 teaspoon salt
• 2 cups greek yogurt
• 4 cloves garlic, minced
• 1 pinch cayenne pepper, or to taste
• 1/2 lemon, juiced
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh mint
• salt and ground black pepper to taste
• 1 sprig fresh dill for garnish
• 1 pinch cayenne pepper for garnish

Recipe

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


• sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
• place yogurt into a separate bowl. dump cucumber and its juice a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. mix cucumber into yogurt. add garlic, cayenne pepper, and lemon juice; mix thoroughly.
• stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. adjust all seasonings to taste.
• cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

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.

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.

Thanksgiving Bacon Stuffing

Ingredients

• Servings: 12
• 1 pound bacon, cut into 1/2-inch pieces
• 1/2 cup butter
• 1 cup finely chopped onion
• 1 cup chopped celery
• 2 tablespoons poultry seasoning (such as bell's®)
• 2 loaves day-old white bread, torn into small pieces
• 2 eggs, beaten

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• place bacon in a large skillet and cook over medium-high heat until cooked through but still slightly soft, 5 to 10 minutes. drain the bacon slices on paper towels, retaining bacon drippings in the skillet.
• melt butter in a separate skillet over medium-high heat; saute onion and celery until softened, about 5 minutes. stir bacon and poultry seasoning into onion mixture.
• mix onion-bacon mixture and bread pieces together in a large bowl; fold in eggs. spoon bread mixture into muffin cups.
• bake in the preheated oven until tops are crispy, about 25 minutes.

old fashioned onion rings

Ingredients

• Servings: 3
• 1 large onion, cut into 1/4-inch slices
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk, or as needed
• 3/4 cup dry bread crumbs
• seasoned salt to taste
• 1 quart oil for frying, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 3 mins Ready Time: 18 mins


• heat the oil in a deep-fryer to 365 degrees f (185 degrees c).
• separate the onion slices into rings, and set aside. in a small bowl, stir together the flour, baking powder and salt.
• dip the onion slices into the flour mixture until they are all coated; set aside. whisk the egg and milk into the flour mixture using a fork. dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. the wire rack may be placed over a sheet of aluminum foil for easier clean up. spread the bread crumbs out on a plate or shallow dish. place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. give it a hard tap as you remove it from the crumbs. the coating should cling very well. repeat with remaining rings.
• deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. remove to paper towels to drain. season with seasoning salt, and serve.

Not My Grandma's Brussels Sprouts

Ingredients

• Servings: 4
• 4 cups brussels sprouts, trimmed and halved
• 1/2 cup diced onion
• 1/2 cup diced mushrooms
• 15 pitted kalamata olives, drained (reserve 1/2 teaspoon brine) and diced
• 2 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 4 teaspoons lemon-pepper seasoning (such as mrs. dash®)
• 1 tablespoon sriracha hot sauce
• 1 tablespoon chopped fresh dill
• ground black pepper to taste
• 2 tablespoons olive oil

Recipe

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


• mix sprouts, onion, mushrooms, olives, lemon juice, garlic, lemon-pepper seasoning, sriracha, dill, and black pepper in a large bowl; stir to season vegetables completely.
• heat olive oil in a non-stick skillet over medium-high heat. cook brussels sprouts mixture in hot oil, stirring occasionally, until tender-crisp, about 10 minutes.

Slow Cooker Stuffing

Ingredients

• Servings: 16
• 1 cup butter or margarine
• 2 cups chopped onion
• 2 cups chopped celery
• 1/4 cup chopped fresh parsley
• 12 ounces sliced mushrooms
• 12 cups dry bread cubes
• 1 teaspoon poultry seasoning
• 1 1/2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 4 1/2 cups chicken broth, or as needed
• 2 eggs, beaten

Recipe

Preparation Time: 25 mins Cook Time: 8 hrs 55 mins

Ready Time: 9 hrs 20 mins


• melt butter or margarine in a skillet over medium heat. cook onion, celery, mushroom, and parsley in butter, stirring frequently.
• spoon cooked vegetables over bread cubes in a very large mixing bowl. season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. pour in enough broth to moisten, and mix in eggs. transfer mixture to slow cooker, and cover.
• cook on high for 45 minutes, then reduce heat to low, and cook for 4 to 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.

Black Bean Hummus

Ingredients

• Servings: 8
• 1 clove garlic
• 1 (15 ounce) can black beans; drain and reserve liquid
• 2 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 10 greek olives

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• mince garlic in the bowl of a food processor. add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. add additional seasoning and liquid to taste. garnish with paprika and greek olives.

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.

Super Easy Southwest-style Quinoa (cooked In Rice Cooker)

Ingredients

• Servings: 10
• 2 (15 ounce) cans black beans, rinsed and drained
• 2 (10 ounce) cans diced tomatoes with green chile peppers (such as ro*tel®), undrained
• 1 (12 ounce) box quinoa
• 2 cups water
• 1 (1.25 ounce) package dry taco seasoning mix

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• mix black beans, diced tomatoes with green chile peppers, quinoa, water, and taco seasoning together in a rice cooker.
• cook quinoa mixture on the "brown rice" setting, about 1 hour.

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.

Apple Sausage Stuffing

Ingredients

• Servings: 8
• 8 ounces chicken apple sausage links
• 1/2 cup margarine
• 1 large onion, chopped
• 1 cup chopped celery
• 3 apples - peeled, cored, and finely chopped
• 6 ounces corn bread stuffing mix
• 6 ounces seasoned stuffing mix
• 1 1/2 teaspoons poultry seasoning
• 1 pinch salt and ground black pepper to taste
• 1 1/2 cups chicken broth
• 2 eggs, beaten

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• cook sausages in a skillet over medium-high heat until browned and heated through, 7 to 10 minutes. remove from heat and cut sausages into bite-size pieces.
• melt margarine in a large skillet over medium heat. cook and stir onion and celery in margarine until softened, 7 to 10 minutes. transfer skillet contents to a large bowl.
• stir sausage and apples into onion mixture. add cornbread stuffing mix, seasoned stuffing mix, poultry seasoning, salt, and black pepper; mix well. stir chicken broth and eggs into stuffing mixture; pour mixture into a 3-quart baking dish and cover dish with aluminum foil.
• bake in the preheated oven for 20 minutes. remove aluminum foil from dish and continue baking until browned and crisp on top, 10 to 15 minutes.