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.

Taco Rice

Ingredients

• Servings: 4
• 1 (14.5 ounce) can chicken broth
• 1 (8 ounce) can tomato sauce
• 1 (1 ounce) package taco seasoning mix
• 1 1/2 cups uncooked instant rice
• 1 (6 ounce) can black olives, drained and chopped
• 1 cup shredded cheddar cheese
• 1 cup sour cream

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• in a large pot, bring chicken broth, tomato sauce, and taco seasoning to a boil.
• stir rice into the pot, cover and remove from heat. let the pot stand, covered, for 5 minutes.
• stir in cheese and olives; mix well. serve with sour cream.

old fashioned giblet stuffing

Ingredients

• Servings: 8
• 1/2 cup butter
• 1 sack giblets from one turkey
• 1 cup diced celery
• 1/2 cup chopped onion
• salt and pepper to taste
• 1 teaspoon poultry seasoning
• 8 cups dry bread cubes
• 1 cup chicken broth

Recipe

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


• chop giblets and cook in butter in a medium skillet over medium heat, 2 minutes. stir in celery and onion and cook until tender, but not brown. remove from heat and stir in salt, pepper and poultry seasoning.
• place bread crumbs in a large bowl. toss with giblet mixture and enough broth to lightly moisten the bread. use stuffing to stuff an 18 pound turkey, or bake separately, in a 2 quart dish, covered, 40 to 45 minutes in a 375 degree f (190 degree c) oven.

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.

crawfish fettuccine i

Ingredients

• Servings: 8
• 6 tablespoons butter
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 stalks celery, chopped
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1 pound peeled crawfish tails
• 1 (8 ounce) package processed cheese food
• 1 cup half-and-half cream
• 2 teaspoons seasoning
• 1 pinch cayenne pepper, or to taste
• 1 pound dry fettuccine pasta
• 1/2 cup grated parmesan cheese

Recipe

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

Ready Time: 1 hr 30 mins


• melt the butter in a large skillet over medium heat. cook onion, bell pepper, celery, and garlic in butter until onions are tender. stir in flour, and cook for 5 to 10 minutes, stirring frequently. stir in crawfish. cover, and simmer for 15 to 20 minutes, stirring often.
• stir in the processed cheese, half-and-half, seasonings, and cayenne pepper. cover, and simmer for about 20 minutes, stirring occasionally.
• meanwhile, bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• preheat oven to 350 degrees f (175 degrees c). butter a 9x13 inch baking dish. stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with parmesan cheese.
• bake in a preheated oven for 20 minutes, or until hot and bubbly.

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.

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.

garbage can turkey

Ingredients

• Servings: 12
• aluminum foil
• 15 inch wooden stake
• 1 (12 pound) whole turkey, neck and giblets removed
• new 15 gallon metal garbage can with lid

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• lay about 3 long sheets of heavy duty aluminum foil out on the grass to make a square about 3x3 feet. pound the wooden stake into the ground in the center of the aluminum foil.
• fill the lid of the garbage can with a large pile of charcoal, and light. place the whole turkey (thawed of course) the stake, legs down. turn the garbage can upside down, and place over the turkey. place piles of lighted coals on the top, and around the sides of the can.
• cook for at least 1 1/2 hours, or keep going until coals go out. do not lift can during cooking. brush the charcoal off of the can, and lift off carefully as some heat may rush out when you lift the can. the internal temperature of the turkey should be at least 180 degrees f (83 degrees c) when taken in the thickest part of the thigh.

cheese stuffed turkey meat loaf

Ingredients

• Servings: 5
• nonstick cooking spray
• 1 pound ground turkey
• 1 egg
• 1/4 cup chopped fresh parsley
• 3/4 cup dry bread crumbs
• 1/2 teaspoon adobo seasoning
• 1 pinch salt
• 1 pinch pepper
• 1/2 cup shredded cheddar cheese
• 1/4 cup shredded cheddar cheese (optional)

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). spray a loaf pan with nonstick cooking spray.
• combine ground turkey, egg, parsley, bread crumbs, adobo, and salt and pepper in a large bowl. mix well. press half of the turkey mixture into the bottom of the prepared loaf pan. sprinkle the 1/2 cup cheese in a mound down the center of the pan; top with the remaining meat to form a loaf.
• bake meatloaf in the preheated oven until browned and cooked through, about one hour. if desired, sprinkle with the optional 1/4 cup cheese during the last 5 minutes of baking. allow cooked meatloaf to rest for at least 5 minutes before slicing.

baked greek fries

Ingredients

• Servings: 4
• 2 large potatoes, cut into wedges
• 2 tablespoons olive oil
• 1 tablespoon greek seasoning
• 1 teaspoon grated lemon zest
• salt and ground black pepper to taste
• 2 ounces feta cheese
• 2 tablespoons chopped fresh mint

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• spread potatoes on a baking sheet; drizzle with olive oil and stir potatoes to coat. stir greek seasoning, lemon zest, salt, and pepper together in a small bowl; sprinkle seasoning mixture evenly over potatoes.
• bake in the preheated oven until tender when pierced with a fork, about 20 minutes.
• crumble feta cheese over potatoes; sprinkle with mint.

Taco Stuffed Shells

Ingredients

• Servings: 16
• 16 jumbo pasta shells
• 1 pound ground beef
• 1 (1.25 ounce) package taco seasoning mix
• 1 cup water
• 1 (16 ounce) can refried beans
• 3/4 cup shredded cheddar cheese
• 1 (16 ounce) jar salsa, divided
• 1/4 cup sliced green onion
• 1/4 cup shredded cheddar cheese
• 1/2 cup sour cream (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• bring a large pot of water to a boil over high heat. stir in the shell pasta, and return to a boil. cook the pasta uncovered, until just slightly firm to the bite, about 13 minutes. drain well.
• brown the ground beef in a large skillet; drain fat. stir in the taco seasoning and water; cook over low heat until thickened, about 5 minutes. stir the refried beans and 3/4 cup cheddar cheese into the taco meat. spoon meat mixture into prepared pasta shells.
• spoon 1/4 cup salsa over the bottom of a 9x13 inch baking dish. arrange filled shells over salsa. spoon remaining salsa over shells.
• bake in preheated oven for 40 minutes. remove from oven; sprinkle with sliced green onion and 1/4 cup shredded cheddar cheese. serve with sour cream.

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.

easy grilled veggies

Ingredients

• Servings: 8
• 1/4 cup light olive oil
• 1 teaspoon seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 tablespoon worcestershire sauce
• 2 zucchinis, cut into 1/2-inch slices
• 2 large white onions, sliced into 1/2-inch wedges
• 2 yellow squash, cut into 1/2-inch slices

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 45 mins


• in a small bowl, mix together light olive oil, seasoning, salt, cayenne pepper, and worcestershire sauce. place zucchinis, white onions, and yellow squash in a bowl, and cover with the olive oil mixture. cover bowl, and marinate vegetables in the refrigerator at least 30 minutes.
• preheat an outdoor grill for high heat and lightly oil grate.
• place marinated vegetable pieces on skewers or directly on the grill. cook 5 minutes, or to desired doneness.

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.

michelle's roast chicken

Ingredients

• Servings: 6
• 1 (4 pound) whole chicken
• 3 cloves garlic, chopped
• 6 tablespoons minced shallots
• 1 cup onion, chopped
• 2 slices fresh ginger root, chopped
• 3 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons light soy sauce
• 1 tablespoon ketchup
• 1 tablespoon hot chile sauce
• 1 teaspoon chili powder
• 1/4 cup cucumber slices, for garnish

Recipe

• prick chicken all over with a fork to create openings for the seasonings to penetrate. in a small bowl combine the garlic, shallots, onion, ginger, oyster sauce, dark soy sauce, light soy sauce, ketchup, chili sauce and chili powder. mix together.
• place chicken in a 9x13 inch baking dish and rub the sauce mixture into the chicken. cover and refrigerate. marinate for at least 4 hours or overnight if possible.
• preheat oven to 425 degrees f (220 degrees c).
• remove cover and roast chicken in preheated oven for 30 minutes. turn to the other side and roast for another 30 minutes, or until chicken is cooked through, golden in colour and juices run clear. baste frequently with marinade while roasting. serve with sliced cucumbers.

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.

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.

four cheese macaroni casserole

Ingredients

• Servings: 6
• 3 cups uncooked macaroni
• 1 (28 ounce) can whole peeled tomatoes, drained and chopped
• 1 teaspoon italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon basil
• salt and pepper to taste
• 1 1/2 cups grated cheddar cheese
• 1 1/2 cups shredded mozzarella cheese
• 3/4 cup freshly grated parmesan cheese
• 1/4 cup crumbled feta cheese

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to boil over high heat. add macaroni, and cook until al dente, about 8 to 10 minutes. drain, and pour hot pasta into a casserole dish.
• meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
• stir into the hot pasta 1 cup of cheddar, 1 cup of mozzarella, and 1/2 cup of parmesan. continue to stir until the cheeses have melted. then stir in tomato and herb mixture. sprinkle 1/2 cup cheddar, 1/2 cup mozzarella, 1/4 cup parmesan, and 1/4 cup feta over the top of the casserole.
• bake in preheated oven for 15 to 25 minutes.

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.

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.

bramboracky (czech savory potato pancakes)

Ingredients

• Servings: 6
• 4 large potatoes
• 3 cloves garlic, crushed
• salt and black pepper to taste
• 1 pinch dried marjoram (optional)
• 2 teaspoons caraway seeds (optional)
• 2 eggs
• 1 tablespoon milk
• 3 tablespoons all-purpose flour
• oil for frying

Recipe

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


• peel and coarsely grate the potatoes, squeezing out as much liquid as you can. transfer the shredded potatoes to a mixing bowl. stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds.
• beat the eggs with the milk. add the egg mixture to the potatoes and stir well to combine. gradually mix in the flour to form a thick but still pourable batter.
• heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. spoon about 1/4 cup of batter into the hot oil, flattening it slightly. fry the pancake until golden brown, about 3 minutes on each side. drain on paper towels. taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.

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.

turkey pinwheel

Ingredients

• Servings: 5
• 1 1/4 pounds ground turkey
• 3/4 cup soft bread crumbs
• 1 egg
• 1 teaspoon salt
• 1/3 teaspoon ground black pepper
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 3/4 cup shredded italian cheese blend
• 1 teaspoon italian seasoning
• 1/8 teaspoon garlic powder
• 1/4 teaspoon salt
• 3 tablespoons ketchup
• 1/4 cup shredded italian cheese blend
• 1/2 teaspoon italian seasoning, or to taste (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper. place a rack into a broiler pan.
• mix together the ground turkey, bread crumbs, egg, 1 teaspoon of salt, and black pepper in a bowl; pat the mixture out the prepared baking sheet in a rectangle 10 by 14 inches.
• in a bowl, place the spinach, 3/4 cup of italian cheese, 1 teaspoon italian seasoning, garlic powder, and 1/4 teaspoon of salt. lightly combine, and spread the spinach mixture over the meat, leaving a 3/4-inch margin. pick up one edge of the parchment paper, and roll the edge over, starting with the short end. continue to roll, pulling back the parchment paper as you go, until the meat is a firm roll. press seam down, and lay the roll seam-side down into the rack over the roasting pan.
• bake in the preheated oven until the roll is cooked through and the juices run clear, about 50 minutes. an instant-read thermometer, inserted into the center of the roll, should read 160 degrees f (70 degrees c).
• pull the roasting pan from the oven, and spread roll with ketchup; sprinkle with 1/4 cup of italian cheese blend and 1/2 teaspoon of italian seasoning. return to oven, and bake until the cheese has melted, about 10 more minutes.

Mojo French Fries

Ingredients

• Servings: 6
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 1 egg
• 1/3 cup milk
• 6 potatoes, cut into wedges
• 1/4 cup vegetable oil

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). grease a baking sheet.
• whisk flour, paprika, salt, black pepper, chili powder, and cayenne pepper in a bowl. whisk egg with milk together in a separate bowl. dip potato wedges in the egg mixture, then dredge in the seasoned flour. arrange coated potato wedges on prepared baking sheet. drizzle wedges with vegetable oil.
• bake in the preheated oven until the coating is browned and the potatoes are tender, 20 to 25 minutes. serve immediately.

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.

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.

southern dirty rice

Ingredients

• Servings: 8
• 1/4 pound chicken gizzards, rinsed
• 1/2 pound chicken livers, rinsed and trimmed
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 cups uncooked white rice
• 4 cups chicken broth
• salt to taste
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup thinly sliced green onions

Recipe

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


• pulse gizzards in food processor, then pulse livers.
• heat oil in a large saucepan. saute onion and gizzards over medium heat, stirring constantly, until meat begins to brown (about 5 minutes). add livers and garlic and cook, stirring constantly, until brown (about 3 minutes).
• add rice and stir until coated with oil. add broth, salt, pepper and cayenne pepper. bring to a boil, then reduce heat to simmer. cover and cook about 20 minutes, until rice has absorbed liquid. sprinkle with green onion and serve.

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.

Double Ranch Fries

Ingredients

• Servings: 6
• 3 large potatoes, scrubbed
• 1 cup milk
• 1 (1 ounce) package dry ranch-style dressing mix
• 1 pinch garlic salt
• 1 quart oil for frying, or as needed

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• heat oil in a deep-fryer to 365 degrees f (185 degrees c).
• cut potatoes into wedges or fries, and soak in a bowl with milk. stir together the ranch dressing mix and garlic salt; place on a plate or in a bag. drain potatoes, and roll in the seasonings to coat.
• place potatoes into the deep-fryer in batches so they are not too crowded. fry for 5 minutes, or until golden brown. drain on paper towels, and season with leftover seasoning mixture.

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.

portable chinese chicken salad

Ingredients

• Servings: 10
• 4 skinless, boneless chicken breast halves
• 1 (16 ounce) package coleslaw mix
• 2 (3 ounce) packages chicken flavored ramen noodles, crushed, seasoning packet reserved
• 1/2 cup blanched slivered almonds
• 1/2 cup corn oil
• 1/2 cup rice garlic vinegar
• 1 packet artificial sweetener

Recipe

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


• saute chicken in a large skillet until well browned. place coleslaw in a large bowl, add chicken and set aside (or refrigerate if not serving soon).
• break up ramen noodles into a small bowl; add almonds and set aside.
• in a small bowl combine the corn oil, vinegar, ramen seasoning packets and artificial sweetener. mix well and set aside until ready to serve.
• when you arrive at your destination, add noodle mixture and dressing mixture to large chicken/coleslaw bowl and stir together. serve with a smile!

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.

cantonese lean lamb congee

Ingredients

• Servings: 4
• 1 cup long grain white rice
• 1/2 teaspoon salt
• 1 teaspoon vegetable oil
• 5 cups water
• 1/2 pound boneless lamb loin roast
• 1 1/2 teaspoons oyster sauce
• 1 salted (hard-cooked) duck egg, chopped
• 1 hundred-year egg, minced
• 1 (1 inch) piece fresh ginger root, thinly sliced
• 1/2 cup chopped green onion
• ground black pepper to taste
• soy sauce to taste

Recipe

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


• rinse and drain the rice, and place in a large pot. stir in the salt and oil, and let stand for 5 minutes.
• add the lamb to the rice, and stir in the water. bring to a boil, then simmer over medium heat for 15 minutes, or until the lamb is cooked through. remove the lamb from the pot with a slotted spoon, and set aside. continue to simmer the rice for 20 minutes. chop the lamb into small cubes, and mix with the salted egg and hundred-year egg.
• after the 20 minutes are up, stir the lamb and egg mixture back into the congee along with the oyster sauce. serve in bowls, and garnish with ginger and green onion. have soy sauce and pepper on the side for seasoning.

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.

Creamy Mashed Potatoes Ii

Ingredients

• Servings: 10
• 8 large potatoes, peeled and cubed
• 4 ounces cream cheese
• 1/3 cup butter
• 8 ounces sour cream
• 1/2 (1 ounce) package dry ranch-style dressing mix

Recipe

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


• preheat the oven to 350 degrees f ( 175 degrees c).
• place potatoes in a large pot with enough water to cover. bring to a boil, and cook until potatoes are tender, about 10 minutes. drain water, and add cream cheese, butter, sour cream and ranch dressing mix. mash until creamy using a potato masher or electric mixer. spread evenly in a large baking dish.
• bake for 30 minutes in the preheated oven, until the top is golden brown.

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.

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.

Taco Bake Ii

Ingredients

• Servings: 8
• 1 1/2 pounds lean ground beef
• 1 (14.5 ounce) can diced tomatoes with green chile peppers, drained
• 1/2 cup water
• 1 cup sour cream
• 1 (1.25 ounce) package taco seasoning mix
• 8 ounces shredded colby-monterey jack cheese
• 1 (18 ounce) package corn tortilla chips

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium heat, brown the ground beef and drain fat. add the diced tomatoes with green chile peppers, water, sour cream and taco seasoning mix. let simmer for 5 to 10 minutes.
• in the bottom of a 9x13 inch baking dish, place a layer of tortilla chips. cover with a layer of the meat mixture then a layer of cheese. repeat this process until the last layer is cheese.
• bake in the preheated oven for 20 minutes, or until the cheese is bubbly.

Turkey Sausage Noodles

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 pound turkey sausage, cut into pieces
• 1 large onion, chopped
• 3 (3 ounce) packages chicken flavored ramen noodles
• 3 tablespoons all-purpose flour
• 2 cups water
• 1 cup frozen green peas
• 1/4 cup sour cream

Recipe

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


• in a large skillet, warm oil over medium heat and saute sausage and onion for 10 minutes. meanwhile, bring a large pot of water to a boil.
• in a small bowl, whisk together 2 seasoning packets from ramen noodles, flour and water until smooth; add this sauce and peas to skillet.
• bring mixture to a boil, cover and cook for 5 minutes or until heated through.
• add noodles to large pot of boiling water and cook for 3 minutes; drain.
• remove sausage mixture from heat and stir in sour cream; do not boil. mix in noodles and serve.

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.

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.

Slow Cooker Casserole

Ingredients

• Servings: 6
• 1/2 cup butter
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 3 teaspoons garlic powder
• 3 teaspoons onion powder
• 3 (3 ounce) packages chicken flavored ramen noodles
• 6 skinless, boneless chicken breast halves, cut into bite size pieces

Recipe

• cut butter or margarine into small chunks and put chunks in the bottom of the slow cooker. add the vegetables, cream of chicken soups and cream of mushroom soups. stir. sprinkle with the garlic powder, onion powder and seasoning packets from the ramen noodle packages. put chicken pieces in slow cooker. cover and cook for 6 hours on low.
• break each ramen noodle packet into quarters (4 'pieces'). put noodles in slow cooker and stir to cover noodles. cook 1 hour on high. reduce heat and let simmer until ready 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.

Gumbo

Ingredients

• Servings: 8
• 4 bone-in chicken breast halves, with skin
• 8 chicken thighs
• 1 white onion, chopped
• 1 green bell pepper, chopped
• 1/2 cup all-purpose flour
• 1/2 cup butter
• 1 pound smoked sausage
• 2 1/2 cups water
• 1 pound shrimp
• 2 tablespoons -style seasoning

Recipe

Preparation Time: 5 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 35 mins


• boil chicken breasts and thighs with onion and bell pepper in a large pot of salted water, for about 40 minutes or until cooked through and no longer pink inside. drain, debone chicken and set aside.
• in a large saucepan stir together flour and butter over low heat to make a roux; add boiled chicken, sausage and water and bring all to a boil. cover saucepan and simmer over low heat for about 1 1/2 hours.
• add shrimp and simmer for about 1 more hour, then add seasoning to taste and serve.

Easy Baked Turkey Wings

Ingredients

• Servings: 4
• 5 turkey wings
• 1 small onion, chopped (optional)
• 1 teaspoon seasoned salt
• 1 teaspoon poultry seasoning
• 1 teaspoon ground black pepper
• 1 teaspoon minced garlic
• 1 1/2 cups water, divided
• 1 (10.75 ounce) can cream of mushroom soup

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• place turkey wings and onion in a casserole dish; sprinkle seasoned salt, poultry seasoning, black pepper, and garlic on both sides of each wing. pour 1/2 cup water into the casserole dish. cover casserole dish.
• bake in the preheated oven until browned, 1 hour.
• stir cream of mushroom soup and 1 cup water together in a bowl; pour over turkey wings into casserole dish and return to oven, uncovered.
• continue baking until brown and tender, 1 hour.

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.

crispy coated fries

Ingredients

• Servings: 6
• 2 pounds russet potatoes, cut into fries
• 1 cup corn flour
• 2 tablespoons cornmeal
• 2 tablespoons seasoning
• 1 quart oil for deep frying
• salt to taste

Recipe

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


• place cut potatoes into a large bowl of cold water. soak for 10 minutes. in a large resealable plastic bag, combine the corn flour, corn meal, and seasoning. shake the bag to blend. drain the potatoes, but leave them wet. place the fries in the plastic bag with the seasoning, and shake to coat.
• heat the oil in a deep-fryer to 375 degrees f (190 degrees c).
• cook fries in hot oil for 7 to 10 minutes, or until golden brown. remove from the fryer to paper towels to drain. season with a small amount of salt.

Spiced Up Potatoes

Ingredients

• Servings: 6
• 2 (15 ounce) cans sliced potatoes, drained
• 2 tablespoons butter
• 1 teaspoon garlic salt
• 1 1/2 tablespoons italian seasoning
• 1 1/2 tablespoons paprika

Recipe

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


• melt butter in a large skillet at a medium heat. stir in the potatoes, garlic salt, italian seasoning and paprika. stir the potatoes around occasionally. the potatoes should cook for about 12 minutes or until potatoes are a red-brown color.

Baked Chicken And Stuffing

Ingredients

• Servings: 8
• 2 pounds skinless, boneless chicken breast halves - boiled and cut into strips
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup chicken broth, divided
• 1 1/2 cups shredded mozzarella cheese
• 1 (6 ounce) package instant stuffing mix

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• layer chicken strips in the bottom of a 9x13 inch baking dish. in a medium bowl, mix together cream of celery soup, cream of chicken soup and 1/2 cup chicken broth; pour mixture over chicken.
• sprinkle chicken with cheese, then combine stuffing mix and seasoning packet with remaining 1/2 cup chicken broth, mix together and place mixture on top of chicken.
• bake at 350 degrees f (175 degrees c) for 45 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.

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.

Beau Monde™ Dip

Ingredients

• Servings: 1.5
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 1 tablespoon minced onion
• 1 teaspoon beau monde ™ seasoning
• 1 teaspoon dried dill weed
• 1 teaspoon dried parsley

Recipe

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


• in a small mixing bowl, combine sour cream, mayonnaise, onion, beau monde ™ seasoning, dill, and dried parsley. chill before serving.

deep fried turkey rub

Ingredients

• Servings: 1
• 25 bay leaves, crushed
• 3 1/2 teaspoons dried thyme
• 3 1/2 teaspoons dried oregano
• 1 1/2 teaspoons freshly ground pepper
• 2 teaspoons garlic powder
• 3 tablespoons seasoning

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a small bowl, mix together the bay leaves, thyme, oregano, pepper, garlic powder and seasoning. rub a turkey and refrigerate for 24 hours before frying according to your favorite recipe.

Egg Salad With A Kick

Ingredients

• Servings: 4
• 3 eggs
• 1/4 cup fat-free mayonnaise
• 1/4 cup light sour cream
• 1 1/2 teaspoons chinese hot prepared mustard
• 1 stalk celery, finely chopped
• 5 pimento-stuffed green olives, chopped
• 1 tablespoon sweet pickle relish
• 1/4 teaspoon paprika
• 1 pinch red pepper flakes
• salt and pepper to taste

Recipe

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


• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 15minutes. drain hot water, and run eggs under cold water to chill. crack shells by rolling on the counter, and peel.
• place eggs in the container of a food processor, and briefly pulse to chop. transfer the eggs to a medium bowl, and stir in the mayonnaise, sour cream, chinese mustard, celery, olives, and relish. season with paprika, red pepper flakes, salt and pepper. taste, and adjust seasoning to your liking.

Turkey Polish Sausage And Peppers

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 medium yellow bell peppers, seeded and diced
• 2 medium red bell peppers, seeded and diced
• 1 pound fresh mushrooms, sliced
• 1 small onion, chopped
• 2 medium zucchini, cubed
• 3 tablespoons minced garlic
• 1 tablespoon steak seasoning
• 1 tablespoon onion powder
• 1 (16 ounce) package turkey kielbasa, sliced
• 1 tablespoon balsamic vinegar, or to taste
• grated parmesan cheese for topping

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• heat the olive oil in a large skillet over medium-high heat. add the red and yellow bell peppers, mushrooms, zucchini, onion and garlic, and stir to cook evenly. season with steak seasoning and onion powder. cover, and cook for about 10 minutes.
• add the sausage to the skillet, and cook, stirring occasionally, for another 10 minutes. just before serving, add a splash of balsamic vinegar, and sprinkle liberally with parmesan cheese.

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.

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.

The Greatest Grilled Turkey

Ingredients

• Servings: 18
• 12 pounds whole turkey
• 1 tablespoon vegetable oil
• 1 teaspoon italian seasoning
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 45 mins


• prepare an outdoor grill for indirect medium-high heat.
• rinse turkey and pat dry. turn wings back to hold neck skin in place. return legs to tucked position. brush turkey with oil. season inside and out with italian seasonings, salt, and pepper.
• place turkey, breast side up, on a metal grate inside a large roasting pan. arrange pan on the prepared grill. grill 2 to 3 hours, to an internal thigh temperature of 180 degrees f (85 degrees c). remove turkey from grill and let stand 15 minutes before carving.

tater tot casserole iii

Ingredients

• Servings: 8
• 2 pounds tater tots, thawed
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 cup finely chopped onion
• 1 (16 ounce) container sour cream
• 1 (8 ounce) package sharp cheddar cheese, shredded
• 1 dash garlic powder
• 1/2 teaspoon seasoning salt
• 1/2 cup butter, softened
• 3 cups cornflakes cereal
• 1/2 cup butter, melted
• 2 tablespoons grated parmesan cheese
• paprika to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch casserole dish.
• in a large mixing bowl combine tater tots, soup, onion, sour cream, cheese, garlic powder, seasoning salt and softened butter; mix well. transfer to casserole dish. in a medium bowl combine cereal and melted butter; spread over casserole. sprinkle the top with parmesan cheese (use more or less according to your taste) and paprika.
• bake in preheated oven for 45 minutes to 1 hour, or until browned. (note: it's a good idea to put a cookie sheet under the casserole dish, in case it over while cooking.)

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.