afghan tomato soup (aush goshti)

Ingredients

• Servings: 8
• 1 tablespoon butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 pound ground beef
• 1 (6 ounce) can tomato paste
• 1 (32 ounce) can tomato juice
• 5 cups water
• 1 (15 ounce) can garbanzo beans, drained and coarsely chopped
• 1 (16 ounce) package uncooked fettuccine
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dry mustard
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh cilantro, or to taste
• 1 teaspoon chili paste, or to taste
• 2 teaspoons fresh lemon juice, or to taste

Recipe

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

Ready Time: 1 hr 30 mins


• melt butter in a large pot over medium heat. cook onions in butter until they begin to soften, about 10 minutes; stir in garlic and cook for one minute. add ground beef and cook until beef loses its pink color, 10 to 15 minutes, stirring occasionally to break up lumps. stir in the tomato paste, tomato juice, water, and garbanzo beans. season with salt, pepper, dry mustard, dill, cilantro, chili paste, and lemon juice. bring to a boil, then reduce heat to low. simmer uncovered 30 minutes.
• increase heat and bring mixture to a low boil; add fettuccine, reduce heat to medium-low and cook until fettuccine is tender, about 10 minutes. adjust seasonings adding more chile paste, salt, or lemon juice as desired. if soup seems too thick, thin with a little water.

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.

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.

Schnitzel With A Twist

Ingredients

• Servings: 4
• 4 lamb chops
• 1 sleeve buttery crackers (such as keebler club® crackers), crushed
• 1/2 teaspoon greek seasoning (such as cavender's®)
• 1/4 teaspoon ground black pepper
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup butter
• 1 lemon, cut into wedges

Recipe

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


• place the lamb chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the lamb with the smooth side of a meat mallet to a thickness of 1/2-inch.
• combine crackers, greek seasoning, and pepper in a large mixing bowl. place the flour in a shallow bowl. dredge the lamb chops in the flour, then dip them into the egg. toss the lamb chops one at a time in the cracker mixture to coat.
• melt the butter in a large skillet over medium heat. fry the lamb chops in the butter until golden brown, reducing heat to medium-low if the lamb browns too quickly, 10 to 15 minutes. flip the lamb chops, continue cooking until the lamb is no longer pink in the center, 10 to 15 more minutes. serve with lemon wedges.

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.

meatloaf muffins with brown gravy

Ingredients

• Servings: 24
• 3 slices thick-cut bacon, chopped
• 1 sweet onion, minced
• 2 1/2 pounds ground turkey
• 1 pound ground veal
• 2 cups dry bread crumbs
• 1/2 cup milk
• 2 eggs
• 1/3 cup steak sauce
• 2 tablespoons light brown sugar
• 1 tablespoon garlic powder
• 1 tablespoon dried basil
• 1 tablespoon dry ground mustard
• 1 teaspoon ground cumin
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons sea salt
• 1 1/2 teaspoons crumbled dried sage
• 1/2 cup barbecue sauce
• 2 (.75 ounce) packets dry brown gravy mix
• 2 cups water

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray 2 12-cup muffin pans with cooking spray.
• place the chopped bacon and onion in a skillet, and cook over medium-high heat, stirring occasionally, until the onions are translucent and the bacon is half cooked, about 5 minutes. drain excess fat.
• place bacon mixture into a large bowl, and mix in the turkey, veal, bread crumbs, milk, eggs, steak sauce, brown sugar, garlic powder, basil, ground mustard, cumin, black pepper, sea salt, and sage until thoroughly combined. fill the sprayed muffin cups with meatloaf mixture, and make a hole in the center of each muffin with your little finger for even cooking.
• bake in the preheated oven until the juices run clear and the internal temperature is at least 160 degrees f (70 degrees c) when measured with a meat thermometer, about 30 minutes. brush each muffin with barbecue sauce, return to the oven, and bake 5 additional minutes.
• whisk brown gravy mix and water in a saucepan, and place over medium heat. continue whisking until the gravy comes to a boil. reduce heat and allow to simmer until thickened, about 1 minute. to serve, place muffins in a deep serving dish, and pour the brown gravy over them.

Joe's Famous

Ingredients

• Servings: 1
• coarse salt for rim of mug, or as needed
• ice cubes
• 1/4 teaspoon salt
• 1 lemon, juiced
• 1 dash hot pepper sauce (such as tabasco®), or to taste
• 1/2 teaspoon soy sauce
• 1 1/2 cups tomato and clam juice cocktail (such as clamato®), or as needed
• 1/2 cup cold

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• dip the rim of a chilled 1-pint mug or schooner into coarse salt, and fill the mug with ice cubes. add 1/4 teaspoon of salt, lemon juice, hot pepper sauce, and soy sauce. pour in the tomato and clam juice cocktail, top up the mug with , and stir gently. as you drink, you can keep topping up your mug with more .

Chicken And Pea Casserole

Ingredients

• Servings: 8
• 1 teaspoon kosher salt, divided
• 1 (16 ounce) package rigatoni pasta
• 1 (10 ounce) can condensed cream of mushroom soup
• 3/4 cup sour cream
• 1 (10 ounce) can chunk chicken, drained
• 1 cup frozen peas, thawed
• 1 1/2 teaspoons garlic powder
• 2 1/2 teaspoons onion powder
• 1 teaspoon freshly ground black pepper
• 2 cups freshly grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• bring a large pot of water to a boil. add 1/2 teaspoon salt and pasta, and cook until al dente, about 8 to 10 minutes; drain.
• meanwhile, in a large bowl, stir together mushroom soup, sour cream, chicken, and peas. season with garlic powder, onion powder, 1/2 teaspoon salt, and pepper.
• stir cooked pasta into chicken mixture until well combined. pour pasta mixture into a 9x10-inch casserole dish, and spread out evenly. top with parmesan cheese, and spray the top with a bit of cooking spray.
• bake in a preheated oven until golden brown, about 20 to 25 minutes. remove from oven, and let cool 5 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.

Captain Duarte's Salt Cod Cakes

Ingredients

• Servings: 18
• 1 pound salted cod fish
• 2 large potatoes, peeled and cubed
• 1 teaspoon seafood seasoning
• ground black pepper to taste
• 1/2 cup chopped fresh parsley
• 2 eggs, beaten
• 1 large onion, finely chopped
• 1/2 cup all-purpose flour
• 1/4 cup olive oil for frying

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 9 hrs


• place the salt cod into a bowl and cover with cold water. refrigerate for 8 hours. pour off the water and replace with fresh water every 2 hours. after the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections.
• place the cod and potatoes into a large pot and cover with water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. drain and allow to cool for 10 minutes.
• place the potatoes and cod into a mixing bowl. season with the seafood seasoning, pepper, and parsley; roughly mash with a potato masher. stir in the eggs and onion until evenly combined. there should still be pieces of cod and potato in the mixture. form into golf ball-sized pieces, and roll in the flour. press between your palms to flatten slightly.
• heat the olive oil in a large skillet over medium-high heat. cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. drain on a paper towel-lined plate.

slow cooker chicken taco soup

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


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

world's best lasagna

Ingredients

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

Recipe

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

Ready Time: 3 hrs 15 mins


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

world's best lasagna

Ingredients

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

Recipe

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

Ready Time: 3 hrs 15 mins


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

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.

Turkey Mushroom Stew

Ingredients

• Servings: 10
• 1 tablespoon vegetable oil
• 1 pound ground turkey
• garlic powder to taste
• italian seasoning to taste
• ground black pepper to taste
• 2 (28 ounce) cans no-salt-added crushed tomatoes, with liquid
• 1 (28 ounce) can no-salt-added whole tomatoes, with liquid
• 1 (15 ounce) can kidney beans
• 1/2 cup hot pepper sauce
• 1 large green bell pepper, chopped
• 1 large onion, chopped
• 1 pound fresh mushrooms, chopped

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• heat the oil in a skillet over medium heat, and cook the turkey until evenly browned. season with garlic powder, italian seasoning, and pepper. drain, and transfer turkey to a large pot.
• mix the crushed tomatoes with liquid, whole tomatoes with liquid, kidney beans, and hot sauce into the pot. stir in the green bell pepper, onion, and mushrooms. bring the mixture to a boil, reduce heat to low, and season to taste with garlic powder, italian seasoning, and pepper. continue cooking 1 hour, stirring occasionally, or to desired consistency. if the stew is too thick, mix in some water.

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.

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.

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.

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.

Tater Tot Taco Casserole

Ingredients

• Servings: 8
• 1 (16 ounce) package frozen bite-size potato nuggets (such as tater tots®)
• 1 pound ground beef
• 1 (1 ounce) packet taco seasoning
• 1 cup water
• 1 (15 ounce) jar nacho cheese dip
• 1 (10 ounce) can canned diced tomatoes and green chiles, drained
• 1/4 cup sliced black olives
• 1/2 cup shredded cheddar cheese
• 2 tablespoons taco sauce
• 1/2 cup shredded cheddar cheese
• 1 (10 ounce) bag shredded lettuce
• 1/4 cup sour cream (optional)

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• place potato nuggets in the bottom of a glass baking dish. bake in the preheated oven until cooked through and crisp, about 20 minutes.
• cook ground beef in a large skillet over medium heat until no longer pink, 10 to 12 minutes. drain off fat and discard. stir in taco seasoning and water. reduce heat to low and simmer until sauce is reduced and thick, about 10 minutes.
• spoon cooked beef mixture over the potato nuggets. pour nacho cheese dip evenly over the beef. top with canned tomatoes, olives, 1/2 cup shredded cheddar cheese, and taco sauce. bake in the oven until cheese is melted and the casserole is warmed through, about 10 minutes. remove from oven and top with 1/2 cup shredded cheddar cheese. serve atop shredded lettuce and garnished with sour cream.

king of the hill frito® pie

Ingredients

• Servings: 4
• 1 pound lean ground turkey
• 2 (8 ounce) cans tomato sauce
• 1 (10 ounce) can petite diced tomatoes with green chiles
• 1 (6 fluid ounce) can tomato juice, or more to taste
• 1 (1.25 ounce) package mild chili seasoning mix
• 1 (16 ounce) package corn chips (such as fritos®)
• 1/2 cup shredded cheddar cheese, or to taste

Recipe

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


• heat a large skillet over medium-high heat. cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• stir tomato sauce, diced tomatoes, tomato juice, and chili seasoning mix into turkey; simmer until until chili is hot, about 5 minutes more.
• pour corn chips into a large bowl and top with turkey chili. sprinkle cheddar cheese over chili.

slow cooker chicken taco soup

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


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

Italian Zucchini Saute

Ingredients

• Servings: 4
• 1/2 cup olive oil
• 1 small white onion, sliced into thin wedges
• 1 (14.5 ounce) can diced tomatoes with juice
• 2 zucchinis, sliced
• 1/2 tablespoon italian seasoning
• 1 tablespoon salt
• 1 teaspoon sugar

Recipe

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


• heat the olive oil in a skillet over medium heat. stir in onion and cook until tender. mix in tomatoes with juice and zucchini. season with italian seasoning and salt. cook and stir until zucchini is tender. mix in sugar and adjust seasonings to taste.

Cheesy Broccoli Chicken Casserole

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 3 skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• 1 teaspoon salt-free seasoning blend
• 2 large heads broccoli, cut into small florets
• 1/2 sweet onion, chopped
• 3 1/2 cups water
• 2 tablespoons margarine (optional)
• 2 (5.4 ounce) packages herb and butter-flavored rice side dish (such as knorr® herb & butter rice sides)
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup mayonnaise
• 2 cups shredded cheddar cheese
• 1 tablespoon chopped fresh parsley
• 2 teaspoons salt-free seasoning blend
• 2 teaspoons garlic powder
• 1/4 teaspoon curry powder
• 1 tablespoon lemon juice
• 2 teaspoons dijon mustard
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 2-quart casserole dish.
• heat vegetable oil in a skillet over medium heat. sprinkle the chicken breasts with salt, black pepper, and 1 teaspoon of salt-free seasoning, and pan-fry in the hot oil until lightly browned on both sides, about 10 minutes per side. cut the chicken breasts into bite-size pieces, and set aside.
• place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. cover, and bring the water to a boil. place the broccoli florets and sweet onion into the steamer basket, cover pan, and steam until broccoli turns bright green and is barely tender, about 3 minutes.
• in a large saucepan, bring 3 1/2 cups of water to a boil, and stir in the margarine until it melts. pour in the contents of the two packages of rice side dish, and reduce heat to a simmer. cover and cook until rice is tender, 7 to 10 minutes; turn off heat, and allow to stand covered for 2 minutes.
• transfer cooked rice into a large mixing bowl, and stir in the chicken, broccoli, and onion. mix in the cream of chicken soup, mayonnaise, 2 cups of cheddar cheese, parsley, 2 teaspoons of salt-free seasoning, garlic powder, curry powder, lemon juice, and dijon mustard until thoroughly combined. adjust salt and black pepper. spoon the mixture into the prepared casserole dish, and sprinkle 1/2 cup of cheddar cheese over the top.
• bake in preheated oven until the casserole is bubbling and lightly browned, about 30 minutes.

Potato And Egg Casserole

Ingredients

• Servings: 10
• 6 potatoes
• 8 eggs
• seasoning salt to taste
• 1 cup margarine
• 1 (16 ounce) container sour cream

Recipe

Preparation Time: 45 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain, cool, peel and slice.
• 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 10 to 12 minutes. remove from hot water, cool, peel and slice.
• in a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
• in a small saucepan over low heat, melt margarine with sour cream. pour over potatoes and sprinkle lightly with seasoning salt.
• bake in preheated oven for 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.

celery baked chicken

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1/4 cup sliced fresh mushrooms
• 1 (10.75 ounce) can condensed cream of celery soup
• 1/4 cup finely chopped celery
• 1/2 cup sour cream
• 1/4 cup green bell pepper, chopped
• 1/4 cup dry white
• 4 skinless, boneless chicken breast halves
• 1 pinch paprika
• 1 pinch garlic powder
• 1 pinch ground black pepper
• 2 teaspoons butter, divided

Recipe

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

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• heat 1 tablespoon butter in a small skillet over medium heat. cook mushrooms in butter until soft.
• in a large bowl, mix the mushrooms, soup, celery, sour cream, bell pepper, and . transfer to a 9x13 inch baking dish. top with the chicken breasts. season with paprika, garlic powder, and pepper. top each breast with 1/2 teaspoon butter.
• cover, and bake 1 hour in the preheated oven, or until the chicken is no longer pink and the juices run clear.

lettuce leaf tacos

Ingredients

• Servings: 12
• 1 green bell pepper, chopped
• 1 yellow onion, chopped
• 2 tablespoons olive oil
• 2 tablespoons chicken stock (optional)
• 1 pound ground beef
• 3 tablespoons taco seasoning
• 2 large roma (plum) tomatoes, chopped
• 1/2 teaspoon salt
• 1 (8 ounce) package shredded cheddar cheese
• 12 large romaine lettuce leaves

Recipe

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


• cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes.
• cut up ground beef into small pieces; place into a separate skillet over medium heat. cook and stir ground beef with taco seasoning until beef is browned and crumbly, 5 to 8 minutes. drain excess grease.
• sprinkle roma tomatoes with salt in a bowl. place cheddar cheese into a separate bowl.
• fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, roma tomato, about about 1 1/2 tablespoons cheddar cheese.

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.

veggie turkey meatloaf with tangy balsamic glaze

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 yellow onion, halved and thinly sliced
• 2 tablespoons olive oil
• 3 carrots, shredded
• 1 (8 ounce) package cremini mushrooms, chopped
• kosher salt and ground black pepper to taste
• 1/4 cup drained and finely chopped artichoke hearts
• 2 cloves garlic, minced
• 1/2 (4 ounce) container crumbled feta cheese
• 1 cup dry bread crumbs, or more as needed
• 1 egg, beaten
• 1/4 cup 2% milk
• 1 1/2 teaspoons worcestershire sauce
• 1 pound extra-lean ground turkey breast
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1 pinch italian seasoning, or to taste
• 1 pinch seasoning (such as tony chachere's®), or to taste
• 1/4 cup italian herb-flavored tomato sauce
• 2 tablespoons balsamic vinegar, or more to taste
• 2 tablespoons honey

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 425 degrees f (220 degrees c).
• heat 1 tablespoon olive oil in a skillet over medium heat. cook and stir onion in hot oil until onion has softened and turned translucent, about 5 minutes. reduce heat to medium-low and continue cooking and stirring until the onion is crisp and dark brown, 15 to 20 minutes more. remove from heat and set aside to cool; chop into small pieces and place into a large bowl.
• heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. add carrots and mushrooms, season with kosher salt and ground black pepper to taste, and cook and stir until carrots start to soften, about 7 minutes. stir in garlic and cook for another 3 minutes; remove from heat, add artichoke hearts, and set aside and let cool. transfer vegetables to the bowl with onion.
• mix in feta cheese, bread crumbs, egg, milk, worcestershire sauce, turkey, parsley, and thyme; season with italian seasoning and seasoning. adjust salt and pepper if desired. thoroughly mix turkey mixture with hands and form into a meatloaf; place loaf on a baking sheet.
• bake meatloaf in preheated oven until no longer pink inside and the juices run clear, 40 to 45 minutes. combine tomato sauce, balsamic vinegar, and honey to make the glaze; remove meatloaf from the oven, coat with glaze, and bake until glaze has cooked the loaf, 5 to 10 more minutes.

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.

Grilled Sea Bass With Chili-lime Dressing

Ingredients

• Servings: 4
• 1 clove garlic, finely minced, or more to taste
• 1 lime, zested
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons asian fish sauce
• 2 tablespoons lime juice
• 1 tablespoon asian chile pepper sauce (such as sambal oelek)
• 1 teaspoon asian (toasted) sesame oil
• 4 (4 ounce) fillets sea bass
• 2 teaspoons vegetable oil, or as needed
• salt to taste
• 1 tablespoon coarsely chopped cilantro leaves, or to taste

Recipe

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


• preheat an outdoor grill for high heat and lightly oil the grate.
• whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
• brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
• cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. transfer fillets to a serving platter.
• whisk dressing again; taste and and adjust seasoning. drizzle dressing over warm fish. sprinkle fillets with cilantro leaves.

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.

smashed potatoes

Ingredients

• Servings: 4
• 1 1/2 pounds small yellow-fleshed potatoes
• 1/4 cup olive oil
• 1 teaspoon butter at room temperature
• 2 tablespoons balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried sage
• 1/2 teaspoon ground thyme
• 1/2 teaspoon dried savory
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins


• place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. drain and allow potatoes to cool.
• while potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. stir with a fork to combine well.
• preheat an oven to 450 degrees f (230 degrees c). line a baking sheet with parchment paper.
• place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. spoon the oil-herb mixture over each potato.
• bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. cool for about 5 minutes before serving.

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.

Mexi Corn Dip

Ingredients

• Servings: 6
• 1 (14 ounce) can yellow and white corn, drained
• 1 (11 ounce) can mexican-style corn, drained
• 1 cup sour cream
• 1/2 cup mayonnaise
• 1 cup chopped green onion
• 1 (4 ounce) can diced green chiles, drained
• 1 teaspoon adobo seasoning
• 1 teaspoon seasoned salt
• 1 teaspoon chili powder
• 1 tablespoon minced garlic
• 1 (8 ounce) package shredded mexican cheese blend

Recipe

Preparation Time: 20 mins Ready Time: 8 hrs 20 mins


• stir the yellow and white corn, mexican-style corn, sour cream, mayonnaise, green onion, green chiles, adobo seasoning, seasoned salt, chili powder, and minced garlic together in a bowl. add the mexican cheese blend, and stir until evenly mixed. cover with plastic wrap. refrigerate overnight before serving.

Tuscan Smoked Turkey-bean Soup

Ingredients

• Servings: 6
• 1 pound dry white beans
• 2 smoked turkey legs
• 1/2 onion, diced
• 2 bay leaves
• 2 stalks celery, diced
• 4 large carrots, sliced
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 2 tablespoons italian seasoning
• salt and ground black pepper to taste
• 2 tablespoons grated parmesan cheese, divided

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 12 hrs 20 mins


• place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. allow to soak overnight. drain and rinse the beans.
• place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. reduce heat to medium-low, and simmer for 3 hours. remove bay leaves, and discard. remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. stir in celery, carrots, diced tomatoes, italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. serve in bowls and sprinkle each serving with about 1 teaspoon of parmesan cheese.

Italian Sausage And Tomato Soup

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 (16 ounce) package bulk turkey sausage
• 1 large onion, cut into chunks
• 4 cloves garlic, chopped
• 1 pinch italian seasoning, or to taste
• salt and ground black pepper to taste
• 2 carrots, thinly sliced
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (14.5 ounce) can diced tomatoes
• 1 (14.5 ounce) can beef broth
• 1/2 (14.5 ounce) can chicken broth
• 1 (6.5 ounce) can tomato sauce
• 2 bay leaves
• 1 cup rigatoni pasta

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. season with italian seasoning, salt, and black pepper. stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes.
• pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. stir in bay leaves. continue to simmer until carrots are tender, about 5 minutes. add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 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.

Turkey Pot Pie Bubble Bake

Ingredients

• Servings: 6
• cooking spray
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/3 cups milk
• 1 teaspoon dried italian herb seasoning
• 2 cups new potatoes, cut into chunks
• 3 cups cubed cooked turkey
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 1 cup shredded cheddar cheese, divided
• 1 (12 ounce) can refrigerated buttermilk biscuits, separated and cut into quarters

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 375 degrees f (190 degrees c). spray a 9x13-inch baking dish with cooking spray.
• in a large bowl, stir together the cream of chicken soup, milk, and italian seasoning until well combined, then mix in the new potatoes, turkey meat, mixed vegetables, and 1/2 cup of cheddar cheese. gently stir the cut-up biscuits into the mixture until coated, and spoon the mixture into the prepared baking dish.
• bake in the preheated oven until the top of the casserole is deep golden brown and the biscuits are no longer doughy inside, 35 to 40 minutes. sprinkle remaining cheddar cheese on top, and return to oven; bake until cheese topping is melted, an additional 4 to 6 minutes.

slow cooker chicken taco soup

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


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

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.

spicy turkey sweet potato gumbo

Ingredients

• Servings: 6
• 2 teaspoons vegetable oil
• 1 pound skinless, boneless turkey thigh meat, trimmed and cut into 1-inch pieces
• 1 pound hot italian-style turkey sausage links, casings removed
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 4 garlic cloves, minced
• 1/2 cup all-purpose flour
• 2 cups peeled cubed sweet potato
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 1 bay leaf
• 1/2 teaspoon hot pepper sauce

Recipe

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

Ready Time: 1 hr 45 mins


• heat vegetable oil in a large pot over medium heat, and cook and stir the turkey thigh pieces until browned and no longer pink in the middle, about 10 minutes. set the turkey aside. in the same pot, place the sausage, and break into chunks with a spatula. cook and stir the sausage until browned and crumbly, about 10 minutes.
• stir the onion, celery, and green pepper into the pot. continue to cook and stir until the onions are translucent, about 5 more minutes. mix in the garlic and cook until fragrant, about 1 minute; then stir in the flour. cook and stir the mixture until the flour forms a coating on the sausage and vegetables and begins to brown, 5 to 8 more minutes.
• mix in the sweet potato, thyme, oregano, chicken broth, tomatoes, and bay leaf, and bring the gumbo to a boil. reduce heat to medium-low, and simmer, stirring often, until thickened and the sweet potatoes are tender, about 15 minutes. stir in the cooked turkey and hot sauce, and simmer until the turkey is heated through. discard the bay leaf 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.

Chili Macaroni Casserole

Ingredients

• Servings: 1
• 1 (16 ounce) package elbow macaroni
• 2 pounds lean ground beef
• 1/2 cup chopped onion
• 2 (8 ounce) cans tomato sauce
• 1 (14.5 ounce) can diced tomatoes
• 1 (14 ounce) can whole kernel corn, drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (1.25 ounce) package taco seasoning mix
• 1 (1.25 ounce) package chili seasoning mix
• 1 (10.75 ounce) can condensed cheddar cheese soup
• 1 (10.75 ounce) can milk
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1 cup crushed tortilla chips
• 1/2 cup sour cream (optional)

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• in a large skillet over medium heat, cook and stir the ground beef with onion until the meat is browned, about 10 minutes. break the meat up into crumbles as it cooks; drain excess grease. mix in the tomato sauce, diced tomatoes, corn, kidney beans, taco seasoning, and chili seasoning; bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for about 20 minutes.
• whisk the cheddar cheese soup and milk in a saucepan until smooth, and bring to a simmer over medium-low heat. whisk in 1 cup of shredded cheddar cheese, 1/2 cup of sour cream, and garlic powder; season to taste with salt and black pepper.
• arrange the cooked macaroni into the bottom of a 10x15-inch baking dish, and mix with the soup mixture. pour the ground beef chili over the macaroni, and sprinkle with 1 more cup shredded cheddar cheese and crushed tortilla chips.
• bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted, 20 to 30 minutes. serve topped with dollops of sour cream.

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.

1-dish Chicken Parmesan

Ingredients

• Servings: 6
• batter:
• mazola pure® cooking spray
• 1 1/2 cups all-purpose flour
• 2 envelopes fleischmann's® rapidrise yeast
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 3/4 cup very warm water (120 degrees f to 130 degrees f)
• 3 tablespoons olive oil
• toppings:
• 12 ounces fully cooked, frozen, breaded chicken (breast or tenders), chopped
• 2 cups spaghetti sauce
• 1 cup italian blend shredded cheese
• 1 teaspoon spice islands® italian herb seasoning

Recipe

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


• mix batter ingredients together in a pre-sprayed 8x8-inch baking dish. let rest 5 to 10 minutes.
• top batter evenly with chicken. pour marinara sauce over chicken, sprinkle with cheese and herbs.
• bake by placing in a cold oven; set temperature to 350 degrees f. bake for 30 minutes, or until done.

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.

Miss Bettie's Zesty Grilled Corn

Ingredients

• Servings: 6
• 1/3 cup butter
• 2 tablespoons prepared mustard
• 1 teaspoon worcestershire sauce
• 1/4 teaspoon lemon pepper
• 2 teaspoons prepared horseradish
• 6 ears fresh corn

Recipe

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


• preheat grill for medium heat.
• in a small saucepan, melt butter or margarine. stir in mustard, horseradish, worcestershire sauce, and lemon pepper seasoning.
• place each ear of corn on a 13x12 inch piece of heavy duty aluminum foil. drizzle with butter mixture. wrap loosely, leaving space for the expansion of steam, and seal.
• grill over medium coals for 15 to 20 minutes, or until corn is tender. small ears will take less time, and larger ears may take more. carefully unwrap foil, and serve.

Baba Ghanoush With Yogurt

Ingredients

• Servings: 5
• 2 large eggplants
• 1/4 cup lemon juice
• 1 pinch salt
• 1 tablespoon olive oil
• 1 cup plain yogurt
• 1/4 cup tahini
• 1/2 teaspoon teriyaki sauce
• 1 clove crushed garlic

Recipe

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


• wash both eggplants, and pierce them with a knife. place eggplants on a cookie sheet, put them in a 500 degrees f (260 degrees c) preheated oven for 15 to 20 minutes. after eggplants are baked and cooled, peel the skin off. put eggplant in a mixing bowl.
• stir in the lemon juice, salt, olive oil, and plain yogurt. mix ingredients until smooth. stir in tahini according to taste. when all ingredients are added, transfer the dip to a serving bowl. stir in teryiaki sauce and garlic. refrigerate until you are ready to serve.

Black-eyed Peas And Rice

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 2 small onions, chopped
• 1 cup chopped green bell pepper
• 1 cup long grain white rice
• 2 cups water
• 1 tablespoon seasoning
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 2 (15.5 ounce) cans black-eyed peas, drained

Recipe

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


• crumble the ground beef into a deep skillet or large saucepan over medium-high heat. add the onions and green pepper. cook and stir until beef is evenly browned. drain the grease.
• add the rice and water to the pan, and season with seasoning, pepper, and garlic powder. bring to a boil, then cover and reduce heat to low. simmer for 30 minutes, until the water is absorbed. about halfway through cooking the rice, stir in the black-eyed peas.

Stuffing For Slow Cooker

Ingredients

• Servings: 10
• 1 cup butter
• 2 cups chopped celery
• 2 cups chopped onion
• 1/4 cup chopped parsley
• 2 (8 ounce) cans mushrooms, drained
• 12 cups white bread, cut into cubes
• 1 teaspoon poultry seasoning
• 1 teaspoon dried thyme
• 1 1/2 teaspoons sage
• 1/2 teaspoon ground black pepper
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried marjoram (optional)
• 2 eggs, beaten
• 4 cups chicken broth

Recipe

• in a large skillet over medium heat, melt the butter. saute the celery, onion, parsley and mushrooms until onions are soft.
• in a large bowl, combine the bread cubes and vegetables. add the poultry seasoning, thyme, sage, pepper, salt and marjoram. toss together well. add egg and enough broth to moisten.
• lightly pack into slow cooker; cover and cook on high for 45 minutes. reduce to low and cook for 4 to 8 hours.