Pizza Casserole Ii

Ingredients

• Servings: 8
• 2 pounds ground beef
• 1 (1.3 ounce) envelope sloppy joe seasoning
• 2 (8.5 ounce) cans refrigerated crescent roll dough
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1 (14 ounce) can pizza sauce

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place the beef in a skillet over medium heat. cook until evenly brown. drain grease. mix in sloppy joe seasoning.
• press 1 can of refrigerated crescent roll dough in the bottom of a 9x13 inch baking dish. layer with ground beef. sprinkle mozzarella cheese and cheddar cheese over beef. spread evenly with sauce. top with remaining crescent roll dough.
• bake 40 minutes in the preheated oven, until top is golden brown.

"black friday" turkey pot pie

Ingredients

• Servings: 2
• 1 tablespoon olive oil
• 1 3/4 cups diced onions
• 1 teaspoon minced garlic
• 1 (26 ounce) can cream of chicken soup
• 1/4 cup white
• 2 teaspoons ground black pepper
• 1 teaspoon herbes de provence
• 1 teaspoon poultry seasoning
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• salt to taste
• 4 cups cubed cooked turkey
• 1 1/4 cups diced potatoes
• 1 cup frozen peas
• 1 cup diced carrots
• 2 pastries for 9-inch double-crust pies

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 425 degrees f (220 degrees c).
• heat olive oil in a deep skillet over medium heat; cook and stir onions and garlic until onions are translucent, about 5 minutes. add cream of chicken soup, , black pepper, herbes de provence, poultry seasoning, oregano, basil, and salt to onion mixture and bring to a simmer; remove skillet from heat.
• gently stir turkey, potatoes, peas, and carrots into soup mixture until filling is evenly mixed.
• fit 2 pie crusts into two 9-inch pie dishes. pour filling into the pie crusts and top each with a second pie crust, pinching the edges together to seal. cut several slits in the top crust of each pie for ventilation.
• bake in the preheated oven until crusts are golden brown and filling is bubbling, 30 to 35 minutes. cool pies for 10 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.

Weeknight Skillet Fajitas

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breasts, thinly sliced
• 1 (14 ounce) bag birds eye® recipe ready tri-color pepper & onion blend
• 1 teaspoon ground cumin or fajita seasoning blend
• 1 teaspoon salt
• 8 flour tortillas, warmed

Recipe

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


• heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes.
• stir in recipe ready tri-color peppers & onions blend, cumin and salt. continue cooking, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.*
• serve in flour tortillas. garnish, if desired, with lime wedges.

amazing ground turkey tomato sauce

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1/2 white onion, chopped
• 1 tomato, chopped
• 6 basil leaves, chopped
• 4 cloves garlic, minced
• 1 (20 ounce) package ground turkey
• 1 teaspoon italian seasoning
• 1/4 teaspoon oregano
• 2 (15 ounce) cans tomato sauce
• 1/2 (6 ounce) can tomato paste, or to taste
• salt and ground black pepper to taste

Recipe

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


• heat olive oil in a large pot over medium-high heat. saute onion, tomato, basil, and garlic in hot oil until the onion begins to soften, about 5 minutes.
• break ground turkey into small pieces and add to pot; season with italian seasoning and oregano. cook and stir mixture until turkey is completely browned, 7 to 10 minutes.
• stir tomato sauce into the turkey mixture; bring to a boil, reduce heat to low, and simmer until the sauce has thickened slightly, 20 to 25 minutes.
• stir tomato paste into the turkey mixture until evenly colored; season with salt and pepper. cook until the liquid is reheated, 1 to 2 minutes more.

world's best lasagna

Ingredients

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

Recipe

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

Ready Time: 3 hrs 15 mins


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

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

citrus honey brined smoked turkey

Ingredients

• Servings: 1
• 1 gallon hot water
• 1 pound kosher salt
• 2 quarts vegetable broth
• 2 (8 ounce) jars honey
• 1 cup orange juice
• 1 (7 pound) bag of ice cubes
• 1 (15 pound) whole turkey, neck and giblets removed
• 1/4 cup vegetable oil
• 1 teaspoon poultry seasoning
• 1 granny smith apple, cored and cut into large chunks
• 1 stalk celery, cut into chunks
• 1 small onion, cut into chunks
• 1 orange, quartered

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 12 hrs 30 mins


• mix hot water and kosher salt in a 54-quart cooler, stirring until the salt dissolves. mix in vegetable broth, honey, and orange juice. pour in the ice cubes, place the turkey into the brine with breast side up, and close the cooler lid. place the cooler in a cold place and let the turkey marinate overnight or up to 12 hours. brine temperature must stay colder than 40 degrees f (4 degrees c).
• remove turkey from brine, discard brine, and dry the turkey thoroughly with paper towels. mix vegetable oil with poultry seasoning in a bowl, and rub the turkey with the mixture. place apple, celery, onion, and orange pieces into the cavity of the turkey.
• preheat an outdoor grill to 400 degrees f (205 degrees c) for indirect heat and lightly oil the grate. build a 'smoke bomb' by placing about 1 cup of hickory or cherry wood chips into the middle of a 12x12-inch doubled piece of aluminum foil. gather up the edges of the foil to make a pouch and leave the pouch open at the top. set the smoke bomb directly the coals if grilling with charcoal, or the flame bar of a gas grill.
• set the turkey the grill in position for indirect heat, insert a probe thermometer into the thickest part of the turkey breast, not touching a bone, and close the grill. set the probe thermometer for 160 degrees f (70 degrees c).
• grill turkey for 1 hour and check the bird; if skin is already golden brown, cover the breast, legs, and wings with aluminum foil. replace the smoke bomb with a new one; close cover and continue to grill until probe thermometer registers 160 degrees f (70 degrees c), 2 to 3 more hours. remove the fruit and vegetable pieces from the cavity, cover turkey with aluminum foil, and let rest for 1 hour before carving.

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.

chicken milano

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Recipe

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


• in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. add the cream and bring to a boil; stirring. simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• sprinkle the chicken with salt and pepper on both sides. in a large skillet over medium heat, warm oil and saute chicken. press on chicken occasionally with a slotted spatula. cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. transfer to a board; cover and keep warm. discard the fat from the skillet.
• in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• cut each chicken breast into 2 to 3 diagonal slices. reheat the sauce gently if needed. transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

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 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.

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.

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.

Lancashire Hot Pot

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 12 ounces chopped onion
• 1 1/2 pounds cubed leg of lamb meat
• 2 1/2 pounds potatoes, peeled and thinly sliced
• 2 tablespoons chopped fresh thyme
• 1 ounce butter
• 2 cups chicken or lamb stock

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• heat oil in a large skillet over medium high heat. saute onion until soft and deep golden in color. remove from skillet and set aside. add lamb to skillet and fry (in batches if necessary) until rich chestnut brown in color, 12 to 15 minutes. drain fat and reserve.
• preheat oven to 375 degrees f (190 degrees c).
• spread 1/2 of the potatoes in the bottom of a 9x13 inch baking dish. season with salt and pepper to taste. place browned lamb and onions on top, then sprinkle with thyme and season to taste. cover with remaining potatoes, season to taste and dot with butter. pour stock over all.
• bake in the preheated oven for 1 1/2 to 2 hours. note: if casserole is drying out while cooking, add more stock as needed. if casserole is browning too quickly, cover with aluminum foil.

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.

spicy breakfast meatballs

Ingredients

• Servings: 45
• 1 (20 ounce) package bulk spicy italian turkey sausage
• 1 (20 ounce) package spicy italian ground turkey
• 3 eggs
• 4 ounces 2%-fat cheddar cheese
• 1/4 onion, minced
• 1/4 teaspoon ground black pepper

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• mix sausage, ground turkey, eggs, cheddar cheese, onion, and black pepper in a large bowl; roll into 1 1/2-inch balls. arrange meatballs baking sheets.
• bake in preheated oven until no longer pink in the center and the juices run clear, 18 to 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

quick turkey taco salad

Ingredients

• Servings: 2
• 1/2 pound ground turkey
• 1 (1 ounce) packet taco seasoning mix
• 1/2 cup chopped green bell pepper
• 4 cups mixed salad greens and fresh herbs
• 2 cups tortilla chips
• 1/2 cup shredded mexican cheese blend
• 1/3 cup chopped onion
• 1/2 cup fresh salsa
• 1 tablespoon sour cream (optional)

Recipe

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


• cook turkey in a skillet over medium heat until completely browned, 5 to 7 minutes; season with taco seasoning mix. add green bell pepper; cook and stir until pepper is tender, about 5 minutes.
• arrange salad greens 2 plates. top greens with tortilla chips, cheese, and onion. spoon turkey over the each salad. top with salsa and sour cream.

Herbed Mushrooms With White

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 1/2 pounds fresh mushrooms
• 1 teaspoon italian seasoning
• 1/4 cup dry white
• 2 cloves garlic, minced
• salt and pepper to taste
• 2 tablespoons chopped fresh chives

Recipe

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


• heat the oil in a skillet over medium heat. place mushrooms in the skillet, season with italian seasoning, and cook 10 minutes, stirring frequently.
• mix the and garlic into the skillet, and continue cooking until most of the has evaporated. season with salt and pepper, and sprinkle with chives. continue cooking 1 minute.

avocado salad with orange-wasabi glazed chicken

Ingredients

• Servings: 4
• 4 grilled skinless, boneless chicken breast halves
• 1 cup white sugar
• 1/4 cup water
• 1/2 cup red
• 1 cup orange juice
• 1 teaspoon wasabi paste
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro
• 2 limes, juiced
• 2 avocados - peeled, pitted and diced
• salt and pepper to taste
• hot sauce to taste
• 1 (10 ounce) package mixed salad greens, rinsed and dried

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). slice chicken strips and set aside.
• in a large, nonreactive pot, heat sugar and water together over medium high heat, stirring occasionally, until caramelized to a deep amber color. remove from heat and slowly (and very carefully--use an oven mitt!) add . return to heat and stir until all particles are dissolved. stirring constantly, add orange juice and wasabi, adjusting the amount to taste.
• brush chicken strips with the glaze, and then place on a baking sheet. bake in the preheated oven until heated through.
• while chicken is warming, toss together the tomatoes, red onion, cilantro, lime juice, avocados, salt, pepper and hot sauce. adjust seasonings to taste, and spoon mixture the greens. top with warmed chicken strips and serve.

easy and delicious mexican lamb chops

Ingredients

• Servings: 6
• cooking spray
• 2 tablespoons vegetable oil
• 6 boneless lamb chops
• salt and ground black pepper to taste
• 3 cups water
• 1 1/2 cups uncooked long-grain white rice
• 1 (8 ounce) can tomato sauce
• 1/2 cup picante sauce
• 1/4 cup taco seasoning mix
• 1 green bell pepper, sliced
• 1 cup shredded cheddar cheese

Recipe

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

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• heat the vegetable oil in a large skillet over medium heat. sprinkle lamb chops with salt and black pepper, and brown them on both sides, about 5 minutes per side. set chops aside.
• mix the water, rice, tomato sauce, picante sauce, and taco seasoning in the prepared baking dish. lay the chops into the rice mixture, and top with the green bell pepper slices. cover the dish.
• bake in the preheated oven until the chops are no longer pink inside and the rice is tender, about 1 hour. an instant-read thermometer inserted into the thickest part of a chop should read 145 degrees f (63 degrees c). uncover the dish, and sprinkle with cheddar cheese.
• return to the oven, and bake uncovered until the cheese is melted and bubbly, 5 to 10 more 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.

world's best lasagna

Ingredients

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

Recipe

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

Ready Time: 3 hrs 15 mins


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

Taco Seasoning I

Ingredients

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

Recipe

Preparation Time: 1 min Ready Time: 1 min


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

salmon mac and cheese

Ingredients

• Servings: 8
• 1 (16 ounce) package elbow macaroni
• 1/4 cup butter, softened
• 1 tablespoon olive oil
• 1 small onion, minced
• 1 (6 ounce) can salmon, drained and flaked
• 1 tablespoon seafood seasoning (such as old bay®)
• 1 tablespoon red vinegar
• 2 1/2 cups shredded cheddar cheese
• 2 eggs, beaten
• 2 cups milk
• 1/2 cup vegetable stock
• 1 (14.5 ounce) can peas and carrots, drained
• 1 (8 ounce) can whole kernel corn, drained
• salt and pepper to taste
• 3 slices day-old bread
• 3 tablespoons grated parmesan cheese

Recipe

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

Ready Time: 1 hr 45 mins


• preheat an oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• 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. transfer to a large bowl. stir the softened butter into the macaroni.
• heat the olive oil in a skillet over medium heat; cook the onion in the oil until brown, about 5 minutes. stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more. remove from heat and pour the red vinegar into the skillet and set aside to cool.
• mix together the cheddar cheese, eggs, milk, and vegetable stock in a large mixing bowl. add the salmon mixture, peas and carrots, and corn; mix. stir in the macaroni. season with salt and pepper. spread into the bottom of the prepared baking dish.
• toast the bread and break into small pieces. combine the toasted bread and parmesan cheese in a food processor; blend until chopped into crumbs. sprinkle over top of the dish.
• bake in the preheated oven until heated through, about 45 minutes. allow to cool 15 to 20 minutes before serving.

slow cooker ginger lamb

Ingredients

• Servings: 4
• 1 pound boneless lamb shoulder, cubed
• 2 teaspoons grated fresh ginger root
• 2 (3 ounce) packages chicken flavored ramen noodles with seasoning packets
• 3 cups water
• 1 1/2 cups sugar snap peas
• 3 green onions, chopped
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs 5 mins

Ready Time: 6 hrs 15 mins


• place the lamb and ginger into a slow cooker, and sprinkle the seasoning packets from the ramen noodles over them. pour in the water. cover, and cook on low for 6 to 8 hours.
• about 10 minutes before you are ready to eat, turn the slow cooker up to high. break the ramen noodle bundles into quarters, and place them into the slow cooker along with the sugar snap peas and green onions. in a small cup, stir together the soy sauce and cornstarch. stir into the slow cooker. cover, and cook for about 5 more minutes. serve immediately.

The Ultimate Shaken

Ingredients

• Servings: 2
• 2 (12 fluid ounce) cans tomato juice
• 1/4 teaspoon hot sauce such as tabasco
• 1 teaspoon worcestershire sauce
• 1 teaspoon dill weed
• 1 tablespoon seafood seasoning, such as old bay™
• 1/2 teaspoon celery salt
• 1/2 cup
• 4 cornichons (small dill pickles)
• 2 cups ice cubes

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• pour the tomato juice, hot sauce, worcestershire sauce, dill, seafood seasoning, celery salt, and into a cocktail shaker over ice. cover, and shake until the outside of the shaker has frosted. strain into ice-filled glasses, and garnish with cornichons to serve.

slow cooker italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

chicken milano

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Recipe

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


• in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. add the cream and bring to a boil; stirring. simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• sprinkle the chicken with salt and pepper on both sides. in a large skillet over medium heat, warm oil and saute chicken. press on chicken occasionally with a slotted spatula. cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. transfer to a board; cover and keep warm. discard the fat from the skillet.
• in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• cut each chicken breast into 2 to 3 diagonal slices. reheat the sauce gently if needed. transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Vegetarian Stuffing

Ingredients

• Servings: 6
• 1 (1 pound) loaf day-old bread, torn into small pieces
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.5 ounce) can vegetable broth
• 2 tablespoons water
• 1 teaspoon poultry seasoning
• salt to taste
• ground black pepper to taste
• 1/2 cup wild rice, cooked (optional)
• 1/4 cup dried cranberries (optional)
• 1/2 cup fresh mushrooms (optional)
• 1/2 cup chopped pecans (optional)
• 1/4 cup cubed apples (optional)

Recipe

• mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. add any or all of the optional ingredients as desired. it will be sticky. shape into a loaf and wrap in (nonstick, sprayed) foil to bake.
• bake for about an hour at 350 degrees f (175 degrees c). you can slice it like a meatloaf and serve.

Sausage Stuffing

Ingredients

• Servings: 12
• 1 pound breakfast sausage
• 3/4 cup margarine, melted
• 3/4 cup finely diced onion
• 1 1/2 cups chopped celery
• 8 cups soft bread cubes, divided
• 3 teaspoons poultry seasoning
• 1/4 teaspoon ground black pepper

Recipe

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


• place sausage in a large, deep skillet; cook over medium-high heat until evenly brown, about 10 minutes. remove sausage from the skillet and let drain on paper towels. combine melted margarine with the sausage drippings until there is 1 cup of drippings and margarine combined.
• cook and stir onion and celery in the margarine-dripping mixture in the same skillet over medium heat until onion is tender but not browned, about 10 minutes . stir in about 1/3 of the bread cubes. pour onion mixture into a large bowl and stir in remaining bread cubes, sausage, poultry seasoning, and pepper. watch your hands, it's hot. mix well. this stuffing is ready for baking.

turkey with cornbread stuffing

Ingredients

• Servings: 1
• 3/4 cup cornmeal
• 1 1/4 cups water
• 1 cup whole wheat flour
• 1/3 cup white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup vegetable oil
• 1/4 pound bacon, or more to taste
• 1 large onion, chopped
• 2 cloves garlic, minced
• 6 celery stalk, chopped
• 1 red bell pepper, diced (optional)
• 4 teaspoons poultry seasoning
• 4 teaspoons dried rubbed sage
• 4 teaspoons dried oregano
• 1 (1 pound) loaf rye bread, cubed
• 2 cups low-sodium chicken broth
• 1 whole turkey, neck and giblets removed

Recipe

Cook Time: 4 hrs

Ready Time: 5 hrs 10 mins


• preheat oven to 400 degrees f (200 degrees c). grease a pie pan.
• in a bowl, mix cornmeal and water and allow to stand for 10 minutes. meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
• bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. remove from oven and set aside to cool.
• reduce oven heat to 325 degrees f (165 degrees c).
• cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. crumble the bacon when cool. stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
• remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
• rinse the turkey inside and out and pat dry with paper towels. place turkey into a large roasting pan with a lid. fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. place any leftover stuffing a large square of aluminum foil and fold and seal the edges to enclose the stuffing. refrigerate stuffing packet until about 45 minutes before serving time.
• place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees f (80 degrees c), 3 1/2 to 4 hours. remove lid after about 2 1/2 hours to brown skin. baste occasionally with pan drippings. about 45 minutes before serving, bake the extra stuffing if desired.

Darbey Bread

Ingredients

• Servings: 1
• 2 (1 pound) loaves frozen bread dough, thawed
• 1 1/2 cups shredded sharp cheddar cheese
• 1 onion, finely diced
• 1/4 cup olive oil
• 1 tablespoon italian seasoning

Recipe

• thaw frozen bread dough loaves until they can be cut into 1 inch cubes.
• toss bread cubes with the grated sharp cheddar cheese, diced onion, olive oil and italian spices. place in a 9x9 inch square baking pan. let sit and rise in a warm place until bread has doubled in size.
• bake bread in a preheated 350 degrees f (175 degrees c) oven for about 20 minutes or until golden brown and all cheese is melted.

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.

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.

Baked Fish

Ingredients

• Servings: 4
• 3 cups water
• 1 1/2 cups uncooked white rice
• 1/4 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon hot pepper sauce
• 1/2 cup chili sauce
• 1 pound cod fillets
• 2 tomatoes, sliced

Recipe

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


• preheat oven to 400 degrees f (205 degrees c). lightly butter a 9x13 inch baking dish. in a saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
• in a dutch oven, melt the butter over medium heat. add the onions and garlic. cook until tender about 4 minutes. add the celery and pepper. cook for 3 minutes. do not brown add the flour and stir well. cook for 3 minutes.
• stir in the milk and bring just to a boil. season with salt, pepper and hot sauce. stir in the chili sauce. taste and adjust seasoning.
• place rice into the bottom of the prepared pan. arrange the fish fillets over the rice in a single layer. place the sliced tomatoes over the fish and pour the sauce over the top.
• bake at 400 degrees f (205 degrees c) for 20 minutes or until fish is just cooked and flakes easily with a fork.

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.

sauteed portobellos and spinach

Ingredients

• Servings: 4
• 3 tablespoons butter
• 2 large portobello mushrooms, sliced
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/4 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 clove garlic, chopped
• 2 tablespoons dry red
• 1/4 cup grated parmesan cheese

Recipe

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


• melt butter in a large skillet or saute pan over medium heat. saute mushrooms, spinach, basil, salt, pepper and garlic until mushrooms are tender and spinach is heated through.
• pour in and reduce heat to low; simmer 1 minute. stir in parmesan cheese 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.

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.

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.

Dave's Famous Thanksgiving Turkey

Ingredients

• Servings: 1
• 1 (15 pound) whole turkey, neck and giblets removed
• 5 teaspoons butter, cut into 1-teaspoon pats
• 2 teaspoons minced garlic, divided
• 1 (1 ounce) package assorted fresh herbs (poultry seasoning blend)
• 1 teaspoon garlic salt, or to taste
• 1 teaspoon seasoned salt, or to taste
• 1 teaspoon ground black pepper, or to taste
• 1 teaspoon onion salt, or to taste
• 1 (16 ounce) package bacon
• 3 cups butter, melted - divided

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• preheat oven to 320 degrees f (160 degrees c).
• loosen skin over turkey breast and thighs with your fingers; insert 3 pats of butter under the skin over the breast and 1 pat under the skin of each thigh. poke 10 holes into the turkey meat over the breast and thighs; press minced garlic into the holes. loosely pack poultry seasoning herbs into the turkey cavity. sprinkle the skin of the bird with garlic salt, seasoned salt, black pepper, and onion salt.
• wrap turkey with slices of bacon, covering as much of the bird as possible. place turkey into a roasting pan. melt 1/2 cup butter in a small saucepan and brush butter over the whole turkey including bacon slices. cover turkey with a tent of aluminum foil.
• roast the turkey in the preheated oven for 3 1/2 hours, basting with 1/2 cup melted butter every 30 minutes. remove aluminum tent, baste turkey with pan drippings, and continue roasting until skin is browned and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads at least 165 degrees f (75 degrees c), 30 to 45 more minutes.

Slow Cooker Turkey Breast With Dressing

Ingredients

• Servings: 1
• 2 tablespoons butter
• 1 1/2 large yellow onions, diced
• 4 large celery ribs, diced - or more to taste
• 1 (8 ounce) package dry bread stuffing mix with seasoning packet
• 1 (16 ounce) can whole berry cranberry sauce
• 1/2 cup butter, melted
• 1/2 cup chicken broth
• 1/2 teaspoon salt
• 1 (7 pound) bone-in turkey breast with pop-up timer
• 1/2 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 30 mins


• melt 2 tablespoons butter in a large skillet over medium heat. cook and stir onions and celery in the hot butter until onions are translucent, about 8 minutes; remove from heat.
• place a plastic slow cooker liner into a 6-quart slow cooker. place dry bread stuffing into the liner bag and sprinkle contents of seasoning packet over the bread. stir cooked onions and celery, cranberry sauce, 1/2 cup melted butter, chicken broth, and 1/2 teaspoon salt into the dressing mix, taking care not to pierce the bag.
• rinse turkey breast and pat dry with paper towels; season turkey breast with 1/2 teaspoon salt. push the dressing mixture to the edge of the cooker and lay the turkey breast into the slow cooker with the pop-up timer facing upward.
• cook on high until the pop-up timer in the turkey breast pops, 4 to 4 1/2 hours. transfer turkey breast to a cutting board and let stand for 10 minutes before serving. transfer dressing to a serving bowl and serve alongside turkey.

Sloppy Joe Mac And Cheese

Ingredients

• Servings: 8
• 1 (16 ounce) package elbow macaroni
• 1 1/2 pounds ground beef
• 1 (14.5 ounce) can canned diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 (1.3 ounce) envelope sloppy joe seasoning
• 1/4 cup butter
• 1 small onion, minced
• 1/4 cup all-purpose flour
• 1 teaspoon ground dry mustard
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups half-and-half
• 1 tablespoon worcestershire sauce
• 4 cups shredded sharp cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• bring a large pot of lightly salted water to a boil. place macaroni in the pot, and cook for 8 to 10 minutes or until al dente; drain.
• preheat oven to 375 degrees f (190 degrees c). lightly grease a large casserole dish.
• place the ground beef in a skillet over medium heat, and cook until evenly brown. drain grease. mix in diced tomatoes, tomato paste, and sloppy joe seasoning. reduce heat to low, and simmer 10 minutes.
• melt the butter in a large pot over medium-high heat. stir in the onion, and cook until tender. mix in flour, mustard, salt, and pepper. in a bowl, mix the half and half and worcestershire sauce. gradually whisk half and half mixture into the pot. bring to a boil, and cook 1 minute, until slightly thickened. remove from heat. mix in 3 cups of cheese. stir cooked pasta into the pot, evenly coating with the sauce. transfer to the casserole dish. layer with the beef mixture and top with remaining cheese.
• cover, and bake 30 minutes in the preheated oven. remove cover, and continue baking 10 minutes, until bubbly.

Down-south Style Green Beans

Ingredients

• Servings: 6
• 6 cups water
• 1 ham hock
• 2 tablespoons lard or other cooking fat
• 1 teaspoon seasoning salt
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 pound fresh green beans - rinsed, trimmed and snapped into bite size pieces

Recipe

Cook Time: 2 hrs

Ready Time: 3 hrs


• combine the water, ham hock, and lard in a large pot over medium-high heat. season with seasoning salt, salt, pepper, garlic powder, and onion powder. bring to a boil, then reduce heat to medium-low, and add green beans. simmer covered for about 2 hours.

oyster and cornbread dressing

Ingredients

• Servings: 6
• 2 (8 ounce) packages corn bread mix
• 3 tablespoons butter
• 1/2 cup chopped onions
• 1/2 cup diced celery
• 2 (8 ounce) cans oysters, liquid reserved
• 2 eggs
• 1/2 teaspoon ground black pepper
• 1 tablespoon poultry seasoning
• 1 1/2 teaspoons dried sage
• 1 (14.5 ounce) can chicken broth

Recipe

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


• prepare the corn bread according to package directions. allow bread to cool, then crumble into a large bowl.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x9 inch baking pan.
• over medium-low heat melt butter in a large saucepan. mix in the onions and parsley. cook slowly, stirring occasionally until onions are soft. transfer to the bowl with bread crumbs.
• chop the oysters. mix oysters, eggs, pepper, poultry seasoning, sage, chicken broth and reserved oyster liquid into the corn bread mixture. transfer to the baking dish.
• bake uncovered in the preheated oven 45 minutes.

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 italian beef for sandwiches

Ingredients

• Servings: 10
• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1 (5 pound) rump roast

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


• combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. stir well, and bring to a boil.
• place roast in slow cooker, and pour salad dressing mixture over the meat.
• cover, and cook on low for 10 to 12 hours, or on high for 4 to 5 hours. when done, remove bay leaf, and shred meat with a fork.

Turkey And Sun-dried Tomato Panini

Ingredients

• Servings: 1
• 1 tablespoon butter, or more if needed
• 2 slices ciabatta bread
• 6 slices deli-style sliced turkey breast
• 2 slices provolone cheese
• 3 sun-dried tomatoes packed in oil, drained and chopped
• 1/2 teaspoon italian seasoning

Recipe

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


• preheat a panini press according to manufacturer's instructions for medium heat.
• butter one side of each piece of bread. lay 1 slice bread, butter side down, on the preheated panini press; layer with turkey, provolone cheese, and sun-dried tomatoes. sprinkle with italian seasoning. top with second slice of bread.
• press panini maker down and cook until provolone cheese has melted and bread is toasted, about 5 minutes. cut in half and serve warm.

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.

rushin' casserole

Ingredients

• Servings: 6
• 1 (16 ounce) package wide egg noodles
• 4 cups plain yogurt
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 onion, chopped
• 2 teaspoons ground cinnamon
• 1 lemon, juiced
• 1/2 teaspoon salt

Recipe

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


• bring a large pot of lightly salted water to a boil. add noodles and cook for 8 to 10 minutes or until al dente. drain, and transfer to a serving dish. while the pasta is cooking, mix together the yogurt and garlic in a medium bowl. cover, and refrigerate until serving.
• in a large skillet over medium heat, brown the ground beef with the onion. season with cinnamon while cooking. drain off excess grease, and stir in lemon juice and salt. adjust seasoning to taste. toss the meat mixture with noodles, and serve hot with cold yogurt sauce spooned over.

Creamy Dill Dip

Ingredients

• Servings: 2
• 1 cup mayonnaise
• 1 cup sour cream
• 1 tablespoon dried dill weed
• 1 tablespoon dried minced onion, rehydrated
• 1 teaspoon beau monde ™ seasoning

Recipe

• in small mixing bowl, combine mayonnaise, sour cream, dill weed, onion, and beau monde seasoning. blend well. cover ,and refrigerate overnight before serving.