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.
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.
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.
Ingredients
- Servings: 4
- souvlaki marinade:
- 3/4 cup balsamic vinaigrette salad dressing
- 3 tablespoons lemon juice
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 4 skinless, boneless chicken breast halves
- tzatziki sauce (cucumber sauce):
- 1/2 cup seeded, shredded cucumber
- 1 teaspoon kosher salt
- 1 cup plain yogurt
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1/2 tablespoon rice vinegar
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon greek seasoning
- kosher salt to taste
- freshly ground black pepper to taste
- 4 large pita bread rounds
- 1 heart of romaine lettuce, cut into 1/4 inch slices
- 1 red onion, thinly sliced
- 1 tomato, halved and sliced
- 1/2 cup kalamata olives
- 1/2 cup pepperoncini
- 1 cup crumbled feta cheese
Recipe
Preparation Time: 30 mins
Cook Time: 20 mins
Ready Time: 1 hr 50 mins
- in a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. place chicken in a large resealable plastic bag. pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
- preheat an outdoor grill for high heat.
- toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. in a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. season with garlic, fresh dill, and greek seasoning. squeeze the cucumber to remove any excess water; stir into sauce. season to taste with kosher salt and pepper. refrigerate until ready to use.
- remove chicken from marinade and place on prepared grill. discard remaining marinade. cook chicken until juices run clear, about 8 minutes on each side. remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
- place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. serve tzatziki sauce and feta cheese in separate bowls on the side. stuff pita pockets with chicken and toppings to serve.
Ingredients
- Servings: 3
- 1 large english cucumber, peeled and grated
- 1/2 teaspoon salt
- 2 cups greek yogurt
- 4 cloves garlic, minced
- 1 pinch cayenne pepper, or to taste
- 1/2 lemon, juiced
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint
- salt and ground black pepper to taste
- 1 sprig fresh dill for garnish
- 1 pinch cayenne pepper for garnish
Recipe
Preparation Time: 15 mins
Ready Time: 3 hrs 25 mins
- sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
- place yogurt into a separate bowl. dump cucumber and its juice a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. mix cucumber into yogurt. add garlic, cayenne pepper, and lemon juice; mix thoroughly.
- stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. adjust all seasonings to taste.
- cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
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.
Ingredients
- Servings: 15
- 1/4 cup bacon grease
- 2 (8.5 ounce) packages corn bread mix
- 2/3 cup milk
- 2 eggs
- 1 onion, diced
- 1 green bell pepper, diced
- 1 cup butter, divided
- 2 (16 ounce) packages herb seasoned stuffing mix
- 4 (14.5 ounce) cans chicken broth
- 2 tablespoons poultry seasoning
- 3 tablespoons baking powder
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). generously coat a 9x13 inch baking dish with bacon grease.
- mix corn bread mix with milk and egg according to package directions. in a medium skillet over medium heat, cook onion and bell pepper in 1/2 cup butter until tender. stir onion mixture into corn bread batter. pour into prepared 9x13 inch pan.
- bake in preheated oven 35 to 40 minutes, until golden brown. cool completely. increase oven temperature to 375 degrees f (190 degrees c).
- processed cooled corn bread in a food processor until soft and mushy. pour into a large aluminum roasting pan. stir in herbed stuffing mix. stir in chicken broth, a can at a time, until mixture is well moistened, but not soupy. stir in poultry seasoning and baking powder. dot with remaining butter, and press butter down into dressing.
- bake in preheated oven until puffed and golden, 30 to 45 minutes.
Ingredients
- Servings: 6
- 1/4 cup butter
- 2 tablespoons olive oil
- 2 pounds brussels sprouts, trimmed and halved lengthwise
- 2 teaspoons garlic powder
- 1 tablespoon jerk seasoning
- 1 tablespoon curry powder
- 1 tablespoon brown sugar
Recipe
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 25 mins
- melt butter with olive oil in a large skillet over medium heat. stir in brussels sprouts, garlic powder, jerk seasoning, curry powder, and brown sugar. cook and stir the brussels sprouts, tossing them in the butter and seasonings, until tender, 5 to 10 minutes.
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.
Ingredients
- Servings: 6
- 1 (16 ounce) package rotini pasta
- 1 (10 ounce) package frozen chopped spinach
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 7 ounces crumbled feta cheese
- 1 tablespoon dried dill weed
- salt and pepper to taste
Recipe
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 30 mins
- bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. meanwhile, in a medium saucepan over medium heat, bring water to a boil. add spinach and cook for 5 minutes or until spinach is tender; drain and reserve.
- in a large pot over medium heat, warm olive oil and saute garlic until golden; add pasta and spinach and mix.
- remove from heat and let cool for ten minutes. add feta and dill; mix well and serve.
Ingredients
- Servings: 8
- 1 clove garlic
- 1 (15 ounce) can black beans; drain and reserve liquid
- 2 tablespoons lemon juice
- 1 1/2 tablespoons tahini
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 10 greek olives
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- mince garlic in the bowl of a food processor. add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. add additional seasoning and liquid to taste. garnish with paprika and greek olives.
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.
Ingredients
- Servings: 4
- souvlaki marinade:
- 3/4 cup balsamic vinaigrette salad dressing
- 3 tablespoons lemon juice
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 4 skinless, boneless chicken breast halves
- tzatziki sauce (cucumber sauce):
- 1/2 cup seeded, shredded cucumber
- 1 teaspoon kosher salt
- 1 cup plain yogurt
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1/2 tablespoon rice vinegar
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon greek seasoning
- kosher salt to taste
- freshly ground black pepper to taste
- 4 large pita bread rounds
- 1 heart of romaine lettuce, cut into 1/4 inch slices
- 1 red onion, thinly sliced
- 1 tomato, halved and sliced
- 1/2 cup kalamata olives
- 1/2 cup pepperoncini
- 1 cup crumbled feta cheese
Recipe
Preparation Time: 30 mins
Cook Time: 20 mins
Ready Time: 1 hr 50 mins
- in a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. place chicken in a large resealable plastic bag. pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
- preheat an outdoor grill for high heat.
- toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. in a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. season with garlic, fresh dill, and greek seasoning. squeeze the cucumber to remove any excess water; stir into sauce. season to taste with kosher salt and pepper. refrigerate until ready to use.
- remove chicken from marinade and place on prepared grill. discard remaining marinade. cook chicken until juices run clear, about 8 minutes on each side. remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
- place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. serve tzatziki sauce and feta cheese in separate bowls on the side. stuff pita pockets with chicken and toppings to serve.
Ingredients
- Servings: 3
- 1 large english cucumber, peeled and grated
- 1/2 teaspoon salt
- 2 cups greek yogurt
- 4 cloves garlic, minced
- 1 pinch cayenne pepper, or to taste
- 1/2 lemon, juiced
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint
- salt and ground black pepper to taste
- 1 sprig fresh dill for garnish
- 1 pinch cayenne pepper for garnish
Recipe
Preparation Time: 15 mins
Ready Time: 3 hrs 25 mins
- sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
- place yogurt into a separate bowl. dump cucumber and its juice a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. mix cucumber into yogurt. add garlic, cayenne pepper, and lemon juice; mix thoroughly.
- stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. adjust all seasonings to taste.
- cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
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.
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.
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.
Ingredients
- Servings: 8
- 6 slices bacon, or more to taste
- 2 cups diced red potatoes, or more to taste
- 1 cup diced celery
- 1 cup minced yellow onion
- 1 teaspoon salt
- 1/2 teaspoon seafood seasoning (such as old bay®)
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon thyme
- white pepper to taste
- 1/2 cup butter
- 1/2 cup cornstarch
- 2 cups half-and-half
- 2 cups 2% milk
- 4 (6.5 ounce) cans minced clams, undrained, or more to taste
- 1 1/2 tablespoons red vinegar
Recipe
Preparation Time: 20 mins
Cook Time: 40 mins
Ready Time: 1 hr
- place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels and crumble, reserving the drippings in the skillet.
- cook and stir potatoes, celery, and onion in the bacon grease over medium heat until cooked through and tender, 10 to 15 minutes. drain grease from skillet and stir seafood seasoning, garlic salt, onion powder, thyme, and white pepper into vegetable mixture until evenly coated.
- melt butter in a large, heavy saucepan over medium heat. whisk cornstarch into melted butter until smooth, 1 to 2 minutes. stir half-and-half and milk into butter mixture until thickened and smooth, about 5 minutes.
- drain juice from canned clams and stir juice into milk-butter mixture; add vegetable mixture and stir. cook and stir soup until heated through but not boiling, about 5 minutes. stir clams into soup and simmer until heated through, about 5 minutes. sprinkle bacon and drizzle red vinegar over soup before serving.
Ingredients
- Servings: 6
- 1/4 cup vegetable oil
- 1/2 cup white
- 2 tablespoons seasoning
- 6 skinless, boneless chicken breast halves
Recipe
Preparation Time: 30 mins
Cook Time: 15 mins
Ready Time: 3 hrs 45 mins
- in a bowl, mix the oil, white , and seasoning. place chicken in the bowl, and coat with the mixture. cover, and refrigerate for at least 3 hours.
- preheat the grill for high heat.
- lightly oil the grill grate. discard marinade, and place chicken on the grill. cook for 6 to 8 minutes on each side, until juices run clear.
Ingredients
- Servings: 8
- 1 clove garlic
- 1 (15 ounce) can black beans; drain and reserve liquid
- 2 tablespoons lemon juice
- 1 1/2 tablespoons tahini
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 10 greek olives
Recipe
Preparation Time: 5 mins
Ready Time: 5 mins
- mince garlic in the bowl of a food processor. add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. add additional seasoning and liquid to taste. garnish with paprika and greek olives.
Ingredients
- Servings: 1
- 2 (12 fluid ounce) bottles
- 1/3 cup lemon juice
- 2 tablespoons seafood seasoning (such as old bay®)
- 1 tablespoon thyme
- 1 tablespoon hot pepper sauce (such as crystal®)
- 1 pound shell-on medium shrimp
Recipe
Preparation Time: 5 mins
Cook Time: 5 mins
Ready Time: 15 mins
- stir , lemon juice, seafood seasoning, thyme, and hot pepper sauce together in a non-reactive saucepan; bring to a boil and add shrimp. return liquid to a simmer and cook shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, about 3 minutes.
- remove pan from heat and let shrimp sit in liquid at least 5 minutes more before draining. let shrimp cool until cool enough to touch.
Ingredients
- Servings: 4
- 1/2 pound ground beef
- 1 small onion, chopped
- 2 (8 ounce) cans tomato sauce
- 1 1/2 cups water
- 1 1/2 teaspoons salt
- 1 teaspoon dried parsley
- 1/2 pinch dried basil
- 1/2 teaspoon black pepper
- 4 ounces uncooked spaghetti
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- in a large skillet over medium heat, brown the ground beef with the onion until all pink is gone; drain.
- stir in tomato sauce, water, salt, parsley, basil and pepper; mix well. heat until sauce boils. break spaghetti in half and drop into sauce a little at a time. cover and turn to low.
- cook until spaghetti is tender, approximately 20 to 25 minutes. stir occasionally to keep from sticking to pan and from noodles sticking together. add water, 1/2 to 1 cup, if it starts to dry out and noodles are not cooked.
Ingredients
- Servings: 6
- 1 (4 ounce) package cream cheese, at room temperature
- 2 tablespoons chopped fresh parsley
- 1/2 lemon, juiced
- 1 teaspoon greek seasoning (such as cavender's®)
- 1 (2.6 ounce) pouch skinless, boneless pink salmon
- 1 (14 ounce) can artichoke hearts, drained and chopped
Recipe
Preparation Time: 10 mins
Ready Time: 10 mins
- mix cream cheese, parsley, lemon, and greek seasoning together in a bowl; fold in salmon and artichoke hearts.
Ingredients
- Servings: 12
- 6 eggs
- 4 ounces cooked blue crab meat
- 2 teaspoons vegetable oil
- 1 1/2 teaspoons seafood seasoning (such as old bay®), or as needed
- 1 1/2 teaspoons dry mustard
- 1/2 cup water, or as needed
Recipe
Preparation Time: 25 mins
Cook Time: 15 mins
Ready Time: 55 mins
- place eggs in a saucepan; cover with water. bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. remove eggs from hot water, cool under cold running water, and peel.
- cut each egg in half lengthwise. place yolks in a bowl; mash yolks with a fork. stir crab meat, oil, 1 1/2 teaspoons seafood seasoning, and dry mustard into yolks; beat with an electric mixer on low speed to combine. add water gradually to egg yolk mixture and increase mixer speed slowly, beating until smooth.
- place egg whites on a serving platter. spoon yolk mixture into egg whites; sprinkle with seafood seasoning.
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.
Ingredients
- Servings: 4
- 1/2 pound ground lamb
- 1/2 cup bread crumbs
- steak seasoning to taste
- 1 (10 ounce) can coconut milk
- 1 1/2 tablespoons green curry paste
Recipe
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 30 mins
- in a medium bowl, mix together the ground lamb, bread crumbs and steak seasoning until well blended. form into meatballs about 1 inch in diameter. heat a greased skillet over medium-high heat and fry the lamb balls until they are a bit black and crusty, about 5 minutes. remove balls from pan and set aside.
- toss the curry paste into the hot skillet and fry for about a minutes. then pour in the entire can of coconut milk and lower the heat. let the mixture simmer, stirring frequently for 5 to 10 minutes. serve the meatballs and curry sauce over rice.
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.
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.
Ingredients
- Servings: 8
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 2 cups chopped green bell pepper
- 6 cloves garlic, chopped
- 2 teaspoons dried thyme
- 2 bay leaves
- 1 pound italian sausage
- 3 (14.5 ounce) cans diced tomatoes with juice
- 1 pound cooked, shredded chicken
- 2 cups chicken broth
- 1 1/2 cups spicy tomato-vegetable juice cocktail (such as v8®)
- 4 teaspoons seasoning
- 1 pound uncooked shrimp - peeled, deveined, and tails removed
- salt and ground black pepper to taste
Recipe
Preparation Time: 25 mins
Cook Time: 55 mins
Ready Time: 1 hr 20 mins
- cook and stir flour in a large, heavy pot over medium-low heat until flour turns golden brown, about 15 minutes. pour browned flour into a bowl and return pot to heat.
- increase heat to medium and add oil to the pot. cook and stir onions and bell peppers in hot oil until slightly softened, about 7 minutes.
- stir garlic, thyme, and bay leaves into onion mixture; cook and stir for 1 minute. add sausage to onion mixture and cook and stir until browned and crumbly, 5 to 10 minutes.
- stir diced tomatoes with juice, shredded chicken, chicken broth, vegetable juice cocktail, browned flour, and seasoning into sausage mixture. bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until mixture is hot and flavors blend, 20 to 30 minutes.
- pour shrimp into sausage-chicken mixture; bring to a simmer. cook shrimp until they are pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
- discard bay leaves. season gumbo with salt and pepper to taste.
Ingredients
- Servings: 6
- 6 (12 inch) whole wheat tortillas
- 6 leaves romaine lettuce
- 1 1/4 pounds sliced roast beef
- 1 cup chopped tomatoes
- 1 cup chopped red bell pepper
- 2 tablespoons olive oil
- 3 tablespoons red vinegar
- 2 tablespoons ground cumin
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- for each roll-up, tear off about a 15 inch piece of wax paper or aluminum foil. place the tortilla on the paper or foil. place a romaine lettuce leaf on top of the tortilla. add about 3 ounces of beef on top of the lettuce for each tortilla. divide the tomatoes, red and yellow bell peppers, oil, vinegar and cumin over each tortilla.
- begin rolling the paper or foil over the tortilla to encase the filling. roll until the sandwich is completely rolled up. to eat, peel back the paper or foil.
Ingredients
- Servings: 6
- 1 (8 ounce) package dry kidney beans
- 4 tablespoons olive oil
- 1 bulb shallot, minced
- 3 cloves garlic, minced
- 1 cup uncooked long grain white rice
- 2 bay leaves
- 1 teaspoon adobo seasoning (optional)
- 1 tablespoon kosher salt
- freshly ground black pepper to taste
- 1/4 teaspoon ground cloves
- 3 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1 scotch bonnet chile pepper
Recipe
Preparation Time: 15 mins
Cook Time: 2 hrs
Ready Time: 2 hrs 15 mins
- place beans in a large pot, and cover with 3 inches of water. bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. drain, reserving liquid.
- heat oil in a large skillet over medium heat. saute shallot and garlic until fragrant. stir in cooked beans, and cook for 2 minutes. measure reserved liquid, and add water to equal 5 cups; stir into skillet. stir in the uncooked rice. season with bay leaves, adobo seasoning, salt, pepper, and cloves. place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. reduce heat, cover, and simmer for 18 to 20 minutes. remove thyme, parsley, and scotch bonnet pepper to serve.
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.
Ingredients
- Servings: 4
- 1 (10 ounce) package frozen green peas
- 1/4 cup heavy cream
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Recipe
Preparation Time: 5 mins
Cook Time: 10 mins
Ready Time: 15 mins
- bring a shallow pot of lightly salted water to a boil over medium-high heat. add frozen peas, and cook for 3 minutes, or until tender.
- drain peas, and transfer to a blender or large food processor. add cream, butter, salt and pepper to peas, and process until blended, but still thick with small pieces of peas. adjust seasonings to taste, and serve immediately.
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.
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.
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.
Ingredients
- Servings: 4
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 2 cloves garlic, crushed
- 3/4 cup uncooked quinoa
- 4 cups vegetable broth or stock
- 1 tablespoon tomato puree
- 3 tomatoes - peeled, seeded and chopped
- italian seasoning to taste
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 45 mins
- heat the oil in a large skillet over medium-high heat. add the onions and red, green and yellow peppers; cook and stir for about 5 minutes. add the garlic, and cook for about 2 more minutes. stir in the quinoa, vegetable stock, and tomato puree.
- return to a boil, then cover and simmer over low heat for 20 minutes, or until quinoa grains are soft. stir in the diced tomatoes and season with italian seasoning. cook until heated through, then serve.
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.
Ingredients
- Servings: 12
- 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
- 1 pound andouille sausage, sliced
- 1 (28 ounce) can diced tomatoes with juice
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 cup chopped celery
- 1 cup chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons seasoning
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 pound frozen cooked shrimp without tails
Recipe
Preparation Time: 20 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 20 mins
- in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
- cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.
Ingredients
- Servings: 6
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, chopped
- 1 (28 ounce) can whole peeled tomatoes
- 1 (28 ounce) can crushed tomatoes
- 3 teaspoons dried basil leaves
- 1 teaspoon white sugar
- salt and pepper to taste
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- in a skillet over medium heat, saute garlic and onion in the olive oil; about 10 minutes. break apart the whole tomatoes with your hands and add to the pan along with the crushed tomatoes, basil, sugar, salt and pepper. cover and simmer 20 minutes, stirring occasionally.
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.
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.
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.
Ingredients
- Servings: 12
- 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
- 1 pound andouille sausage, sliced
- 1 (28 ounce) can diced tomatoes with juice
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 cup chopped celery
- 1 cup chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons seasoning
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 pound frozen cooked shrimp without tails
Recipe
Preparation Time: 20 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 20 mins
- in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
- cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.
Ingredients
- Servings: 12
- 1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
- 1 pound andouille sausage, sliced
- 1 (28 ounce) can diced tomatoes with juice
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 cup chopped celery
- 1 cup chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons seasoning
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 pound frozen cooked shrimp without tails
Recipe
Preparation Time: 20 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 20 mins
- in a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. season with oregano, parsley, seasoning, cayenne pepper, and thyme.
- cover, and cook 7 to 8 hours on low, or 3 to 4 hours on high. stir in the shrimp during the last 30 minutes of cook time.
Ingredients
- Servings: 6
- 1/2 pound lean ground beef
- 1/4 cup chopped onion
- 1 1/2 cups water
- 1 (16 ounce) can chopped stewed tomatoes, with juice
- 1 (15 ounce) can kidney beans with liquid
- 1 (8 ounce) can tomato sauce
- 2 tablespoons taco seasoning mix
- 1 avocado - peeled, pitted and diced
- 1 cup shredded cheddar cheese (optional)
- 1 (12 ounce) package corn tortilla chips (optional)
- 1 (8 ounce) container sour cream (optional)
Recipe
Preparation Time: 5 mins
Cook Time: 25 mins
Ready Time: 30 mins
- in a large saucepan over medium heat, cook ground beef and onion until meat is evenly brown; drain excess fat. mix in water, tomatoes, kidney beans, tomato sauce, and taco seasoning mix. cover, and simmer for 15 minutes. remove from heat, and stir in the avocado.
- ladle hot soup into serving bowls. pass cheese, tortilla chips, and sour cream to top each serving.
Ingredients
- Servings: 4
- cooking spray
- 1 pound butternut squash - peeled, seeded, and cut into thick french fries
- 1 pinch salt to taste
- 1/4 teaspoon ground black pepper, or to taste
- 1/2 teaspoon seasoning, or to taste
Recipe
Preparation Time: 20 mins
Cook Time: 15 mins
Ready Time: 35 mins
- preheat oven to 450 degrees f (230 degrees c). spray a baking sheet with cooking spray.
- blot any moisture from the butternut squash fries with paper towels, and place on the prepared baking sheet. sprinkle with salt, black pepper, and seasoning.
- bake in the preheated oven until lightly browned and tender, 15 to 20 minutes, turning once.
Ingredients
- Servings: 12
- 6 cups water
- 4 skinless, boneless chicken breasts
- 1 onion, chopped
- 1 (15 ounce) can kidney beans
- 1 (15 ounce) can ranch-style beans
- 1 (15 ounce) can pinto beans
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can white hominy
- 2 (10 ounce) cans diced tomatoes with green chile peppers
- 1 (1.25 ounce) package taco seasoning mix
- 1 (1 ounce) package ranch dressing mix
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr
Ready Time: 1 hr 20 mins
- combine the chicken and water in a large pot over high heat. cook for 30 minutes to 1 hour, or until chicken is done. remove chicken from the pot, and cut into bite-size pieces.
- return the meat to the pot. add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. mix well, reduce heat to low, and simmer for 30 minutes or until heated through.
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.
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.
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.
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.
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.
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.
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.
Ingredients
- Servings: 1
- 1/4 cup butter
- 3 stalks celery, chopped
- 1 onion, chopped
- 1 (8 ounce) can oysters
- 1 1/2 teaspoons poultry seasoning
- 1 (1 pound) loaf day-old bread, torn into small pieces
- 1/2 cup turkey drippings
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- preheat oven to 375 degrees f (190 degrees c).
- melt butter in a large saucepan over medium heat. slowly cook and stir celery and onions until onions are translucent, about 10 minutes. stir in oysters, poultry seasoning, bread and enough turkey drippings to keep the mixture moist but not soggy.
- when bread pieces are thoroughly coated, transfer the mixture to a 9x13 inch baking dish. cover and bake in the preheated oven 30 to 45 minutes, until lightly browned.
