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.

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.

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.

Southwest Mashed Potatoes

Ingredients

• Servings: 6
• 8 baby red potatoes, quartered
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 orange bell pepper, chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic pepper seasoning
• salt and ground black pepper to taste
• 2 tablespoons butter
• 1/4 cup half-and-half, or more to taste
• 1/4 teaspoon ground cumin, or to taste
• 1/8 teaspoon garlic pepper seasoning, or to taste
• 1/8 teaspoon chili powder, or to taste
• 1 pinch salt to taste

Recipe

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


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, 15 to 17 minutes; drain.
• heat olive oil in a skillet over medium heat; cook and stir onion, red bell pepper, and orange bell pepper in the hot oil until tender, about 7 minutes. season with 1/2 teaspoon cumin, 1/4 teaspoon chili powder, 1/4 teaspoon garlic pepper, salt, and black pepper; stir to coat.
• mash potatoes, butter, and half-and-half together with a potato masher in a bowl until smooth; season with 1/2 teaspoon cumin, 1/4 teaspoon garlic pepper, 1/4 teaspoon chili powder, and salt. fold onion-pepper mixture into potatoes.

bab's turkey mushroom lasagna rolls

Ingredients

• Servings: 8
• cooking spray
• 8 uncooked lasagna noodles
• 2 tablespoons olive oil
• 1 pound ground turkey
• 1 (8 ounce) package sliced fresh mushrooms
• 2 tablespoons italian seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 cloves garlic, minced
• 1 (20 ounce) jar marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/2 cup ricotta cheese
• 1/4 cup grated parmesan cheese
• 1 1/2 cups shredded mozzarella cheese

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• spray a large baking dish with cooking spray.
• bring a large pot of lightly salted water to a boil. cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. drain and reserve pasta in a bowl of cold water.
• heat olive oil in a large skillet over medium-high heat. cook and stir turkey, mushrooms, italian seasoning, salt, and black pepper until turkey is evenly browned.
• stir spinach and garlic into turkey mixture until heated through, about 1 minute more; remove from heat and allow to cool slightly.
• spread about 1/2 cup marinara sauce on the bottom of the prepared baking dish.
• drain lasagna noodles.
• stir 1/2 cup mozzarella cheese, ricotta cheese and parmesan cheese into the turkey mixture until well mixed.
• spread about 1/4 cup turkey and cheese mixture down the center of each lasagna noodle, leaving a space about 2 inches long at the end of the noodle.
• roll the noodle up from the opposite end and arrange on prepared baking dish seam sides down. repeat with remaining rolls.
• pour remaining marinara sauce over lasagna rolls.
• bake in the preheated oven until sauce is bubbly, 30 to 40 minutes. sprinkle remaining 1 1/2 cups mozzarella cheese over the rolls and return to oven.
• continue baking until cheese is melted, about 5 minutes more.

Fried Turkey Wings

Ingredients

• Servings: 2
• 2 turkey wings, cut apart at joints and wing tips discarded
• 1 tablespoon seasoned salt
• 1 teaspoon seafood seasoning (such as old bay®)
• 1 teaspoon cayenne pepper
• 2 teaspoons garlic powder
• 4 quarts canola oil for deep frying

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 4 hrs 30 mins


• season the turkey wing pieces on all sides with seasoned salt, seafood seasoning, cayenne pepper, and garlic powder. place into a plastic bag, and refrigerate 4 hours to overnight.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• cook the turkey wings in the hot oil for 15 minutes, then turn the wings over, and continue cooking until the meat is no longer pink at the bone, 10 to 15 minutes.

Dana's Taco Salad

Ingredients

• Servings: 4
• 1/2 cup dry lentils
• 1 cup water
• 1/2 pound ground turkey
• 1 cup water
• 1 (1.25 ounce) package taco seasoning mix
• 1 head iceberg lettuce, chopped
• 1 avocado - peeled, pitted and diced
• 1 tomato, diced
• 1 (15 ounce) can pitted black olives, chopped
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1/3 cup catalina salad dressing

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• place lentils and water in a pot. bring water to boil, reduce to simmer. cook for 30 minutes or until tender.
• cook the turkey in a skillet over medium heat until no longer pink, 8 to 12 minutes. stir the cooked lentils, 1 cup of water, and the taco seasoning mix into the turkey. bring mixture to a boil; reduce heat to low and simmer until liquid is nearly gone, about 5 minutes.
• combine the lettuce, avocado, tomatoes, olives, kidney beans, lentil-and-turkey mixture, and catalina dressing in a large bowl and toss until combined.

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.

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.

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.

Dressing Patties

Ingredients

• Servings: 18
• 1 (9 x 13 inch) pan cornbread
• 1 (12 ounce) can refrigerated biscuit dough, baked
• 3/4 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped mushrooms
• 1 teaspoon celery salt
• 1 teaspoon poultry seasoning
• ground black pepper to taste
• 2 cups turkey broth

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease one baking sheet.
• saute vegetables in butter until soft.
• break up cornbread and the biscuits into a very large mixing bowl. mix in the sauteed vegetables and seasonings to taste. add lots of turkey broth until very moist and will hold it's shape when formed. shape into patties and place on the prepared baking sheet. bake at 350 degrees f (175 degrees c) until lightly browned.

bean potato enchiladas

Ingredients

• Servings: 1
• 2 medium baking potatoes, peeled and cubed
• 2 tablespoons olive oil
• 3 tablespoons milk
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 medium onion, chopped
• 1 (1.25 ounce) package taco seasoning mix
• 24 (6 inch) corn tortillas
• 8 ounces thinly sliced monterey jack cheese
• 1 (10 ounce) can enchilada sauce
• 1/4 cup salsa
• 1/2 cup shredded cheddar cheese

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c). grease a 9x13 inch baking dish with vegetable oil spray.
• place potato cubes into a saucepan of lightly salted water. bring to a boil, then cook for 15 minutes, or until tender. drain potatoes, and return them to the pan. pour in olive oil and milk; whip potatoes until smooth using a hand mixer. once the potatoes are smooth, use a spoon to stir in the pinto beans, onion, and taco seasoning mix.
• place a small skillet over medium heat, and coat with oil or cooking spray. one at a time, heat tortillas until pliable. place a heaping spoonful of the potato and bean mixture each tortilla, then place a slice of monterey jack cheese over the bean mixture. roll up tortillas and place them seam side down in the prepared baking dish. spoon enchilada sauce and salsa over the rolled tortillas.
• bake for 20 minutes, uncovered, in the preheated oven. remove from the oven, and sprinkle cheddar cheese over the top. return to the oven for 10 minutes, or until cheese is melted and bubbly.

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.

Spinach And Sweet Corn Mashed Potatoes

Ingredients

• Servings: 4
• 1 1/2 pounds new potatoes, scrubbed and quartered
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup heavy cream
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 1/2 cups whole kernel corn
• 1 (10 ounce) package fresh spinach, stems removed
• 1 1/2 teaspoons minced garlic

Recipe

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


• place potatoes in a pot and cover with water. bring to a boil and add 1/4 teaspoon salt. boil until potatoes are tender, about 15 minutes. drain water and mash potatoes together with butter and heavy cream until light and fluffy. season with salt and pepper to taste.
• heat a large skillet over medium heat. pour in olive oil and saute corn 2 to 3 minutes. stir spinach and garlic into skillet and saute an additional 1 minute, until spinach is wilted. fold mixture into mashed potatoes. adjust seasonings and serve immediately.

zucchini pizza bake

Ingredients

• Servings: 6
• 4 cups shredded unpeeled zucchini
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1/2 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 cup shredded monterey jack cheese
• 1 pound ground beef
• 1/2 cup chopped onion
• 1 (15 ounce) can italian-style tomato sauce
• 1 teaspoon italian seasoning
• 1 green bell pepper, chopped
• 1/2 cup sliced fresh mushrooms
• 1/2 cup sliced black olives

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat an oven to 400 degrees f (200 degrees c). place the zucchini in a colander and sprinkle with salt; let drain for 15 minutes then squeeze out the moisture.
• combine the zucchini, eggs, parmesan, 1 cup mozzarella, and 1/2 cup monterey jack in a large bowl. press the mixture into a greased 9x13 inch baking dish. bake, uncovered, in the preheated oven for 20 minutes.
• while the zucchini crust is baking, heat a large skillet over medium-high heat and stir in the ground beef and onion. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the tomato sauce and italian seasoning.
• spoon the sauce mixture over the baked zucchini crust. top with the bell pepper, mushrooms, black olives, and the remaining mozzarella and monterey jack cheeses. return to the preheated oven and bake for 20 minutes or until heated through. let sit for 5 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.

Gulaschsuppe

Ingredients

• Servings: 6
• 1/4 cup vegetable oil
• 2 cups chopped onion
• 3 green bell peppers, chopped
• 3 tablespoons tomato paste
• 1 pound lean top sirloin beef - cut into 1 inch cubes
• 1 pinch cayenne pepper
• 1 teaspoon paprika
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 6 cups beef broth
• 1 tablespoon lemon juice
• 1/4 teaspoon caraway seeds
• 1 cup sour cream (optional)

Recipe

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

Ready Time: 2 hrs 15 mins


• heat the vegetable oil 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 green peppers and tomato paste. cover, reduce heat to low, and simmer for 10 minutes.
• add beef to skillet, then stir in the cayenne pepper, paprika, garlic, salt, broth, lemon juice and caraway seeds. simmer until the meat is tender, about 1 to 1 1/2 hours.
• remove the goulash from the heat and let it cool slightly. fold in the sour cream and adjust the seasoning to taste.

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.

Rice & Beans (haitian Style)

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.

southern cornbread dressing

Ingredients

• Servings: 18
• 4 skinless, boneless chicken breast halves
• 1 (16 ounce) package dry corn bread mix
• 1 (1 pound) loaf day-old white bread, torn into small pieces
• 4 tablespoons margarine
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/8 teaspoon garlic powder
• 2 teaspoons poultry seasoning
• 1/2 teaspoon ground black pepper
• 6 eggs

Recipe

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


• place the chicken breast halves in a large saucepan with enough water to cover. bring to a boil. cook 1 hour, or until the meat is tender and easily shredded. shred chicken and set aside. reserve 4 to 6 cups of the remaining broth.
• prepare an 8x8 inch pan of cornbread according to package directions. crumble the corn bread into a large bowl. mix in the white bread.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. slowly cook, stirring occasionally, until tender.
• stir the onions and celery into the bread mixture. mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. blend with a potato masher until the mixture is the consistency of gelatin. use more of the reserved broth as necessary to attain desired consistency. transfer to a 9x13 inch baking dish.
• bake in the preheated oven 30 minutes, or until golden brown.

mashed potato gratin

Ingredients

• Servings: 9
• unsalted butter for greasing casserole
• 2 1/2 cups progresso® chicken broth
• 4 large russet potatoes, peeled, diced
• 1 teaspoon salt
• 1/4 cup unsalted butter
• 4 cloves garlic, finely chopped
• 1/2 cup grated parmesan cheese
• salt and pepper to taste
• 1/2 cup progresso® italian style panko crispy bread crumbs

Recipe

• heat oven to 375 degrees f. lightly butter 2-quart casserole. pour broth into 2-quart saucepan. add potatoes; stir in 1 teaspoon salt. heat to boiling. reduce heat; cover and simmer about 10 minutes, stirring occasionally, until potatoes are tender. place colander over medium bowl; drain potatoes, reserving broth.
• rinse and dry saucepan. cook 2 tablespoons of the butter and the garlic in saucepan over low heat 2 minutes, stirring occasionally.
• return potatoes to saucepan with butter and garlic; mash with potato masher.
• add 1 cup of the reserved broth to potatoes; mix until smooth. stir in remaining 2 tablespoons butter and 1/4 cup of the cheese. adjust seasoning to taste with salt and pepper.
• spoon potato mixture into casserole. top with remaining 1/4 cup cheese and the bread crumbs. bake about 20 minutes or until golden brown.

merritt family two hour turkey

Ingredients

• Servings: 1
• 1 (12 pound) turkey, thawed if purchased frozen
• 1 tablespoon vegetable oil
• 1 teaspoon lemon pepper seasoning
• 2 teaspoons salt
• 1 onion, quartered
• 8 sprigs fresh parsley
• 1 teaspoon dried rosemary
• 2 oranges, quartered
• 1 large onion, sliced
• 1 carrot, sliced
• 1 cup white
• 1/2 cup
• 1 (14.5 ounce) can chicken broth
• 1/2 cup tomato juice

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 3 hrs 20 mins


• remove the turkey from refrigerator and allow it to stand at room temperature for about 45 minutes to an hour.
• while turkey is reaching room temperature, place a rack in the lowest position in an oven. line a large turkey roasting pan with heavy duty aluminum foil, and spray the lined pan with cooking spray. preheat oven to 425 degrees f (220 degrees c).
• remove the giblets and neck from the turkey cavity, and set aside. wash and dry the turkey with paper towels, and rub the turkey with vegetable oil. sprinkle the turkey, inside and out, with lemon pepper seasoning. sprinkle the inside of the cavity with salt, and place the quartered onion, parsley sprigs, rosemary, and oranges in the cavity. sprinkle the area under the neck skin with lemon pepper seasoning, and stuff the area with a few slices of onion. loosely tie the legs, and fold the wings underneath the turkey.
• place the prepared turkey into the roasting pan. surround the turkey with the giblets and neck, remainder of sliced onion, and carrot. mix the white , , chicken broth, and tomato juice in a saucepan and heat over medium heat until liquid is hot but not boiling. pour half the liquid into the turkey cavity and the other half into the pan. cover the turkey with more aluminum foil, making a tent so the foil doesn't contact the turkey skin. crimp the foil firmly over the edges of the pan to completely seal the turkey in the foil tent.
• roast in the oven for 1 hour. remove the turkey from the oven, slit the foil tent, and fold the foil back to expose the turkey skin. reduce oven temperature to 400 degrees f (205 degrees c) and roast the turkey for 1 more hour, until no longer pink at the bone and the juices run clear. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c). remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

mexican lasagna lite

Ingredients

• Servings: 6
• 1 pound 99%-lean ground turkey
• 1 envelope taco seasoning mix
• 3/4 cup water
• 12 corn tortillas
• 1 (4 ounce) can chopped green chiles, drained
• 2 (10 ounce) cans enchilada sauce, divided
• 1 (8 ounce) carton nonfat sour cream, divided
• 1 (16 ounce) can nonfat spicy refried beans, divided
• 1 (8 ounce) package shredded low-fat mexican cheese blend, divided

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c).
• brown ground turkey in a skillet over medium heat, breaking it up into crumbles as it cooks, about 10 minutes. stir in taco seasoning mix and water, bring the mixture to a boil, and reduce heat to low. simmer turkey mixture until thickened, about 5 minutes. stir in chopped green chilies and remove from heat.
• spread a scant 2/3 cup enchilada sauce evenly over the bottom of an 8x10-inch baking dish; top sauce with 4 tortillas, overlapping if necessary. spread tortillas with half the sour cream, half the refried beans, half the turkey mixture, and 1/3 the cheese blend. top with another 2/3 cup enchilada sauce and 4 more tortillas. firmly press down on tortillas to compact the layers beneath.
• repeat layers, spreading remaining sour cream, refried beans, turkey mixture, 1/3 the cheese blend and 2/3 cup enchilada sauce tortillas. top with remaining 4 tortillas; press down as before. finish layering casserole with remaining 2/3 cup enchilada sauce and remaining 1/3 the cheese blend.
• bake casserole uncovered in the preheated oven until the cheese topping is melted and bubbling and casserole is hot, about 20 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.

Chili Casserole

Ingredients

• Servings: 6
• 1/2 pound macaroni, cooked
• 1 (15 ounce) can chili with beans
• 1 (15 ounce) can sweet corn, drained
• 1/2 pound ground beef, browned and drained
• 2 tablespoons hot sauce
• 1/2 cup chopped onion
• 1 tablespoon chili seasoning mix
• 1/2 cup shredded mozzarella cheese

Recipe

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


• preheat oven to 300 degrees f (150 degrees c).
• in a large bowl, combine the macaroni, chili, corn, beef, hot sauce, onion, seasoning mix and cheese. mix well and spread mixture into a 9x13 inch baking dish.
• bake in the preheated oven for 20 minutes, or until heated through.

lime chicken soft tacos

Ingredients

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

Recipe

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


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

Slow Cooker Turkey And Dumplings

Ingredients

• Servings: 4
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (15 ounce) can chicken broth
• 1 1/2 cups chopped cooked turkey, or more to taste
• 1 cup chopped potatoes, or more to taste
• 1 cup chopped carrots, or more to taste
• 1/2 onion, chopped
• 2 tablespoons butter
• 1 pinch garlic powder
• 1 pinch poultry seasoning
• 1/2 (10 ounce) can refrigerated buttermilk biscuit dough (such as pillsbury grands!®), cut into squares

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• mix cream of chicken soup, chicken broth, turkey, potatoes, carrots, onion, butter, garlic powder, and poultry seasoning together in a slow cooker.
• cook on high for 3 hours; stir. arrange biscuits atop turkey mixture and cook until biscuits are cooked through, about 1 more hour.

Indonesian Fried Rice

Ingredients

• Servings: 4
• 1/2 cup uncooked long grain white rice
• 1 cup water
• 2 teaspoons sesame oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 green chile pepper, chopped
• 1 small carrot, sliced
• 1 stalk celery, sliced
• 2 tablespoons kecap manis
• 2 tablespoons tomato sauce
• 2 tablespoons soy sauce
• 1/4 cucumber, sliced
• 4 eggs

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• bring the rice and water to boil in a pot. cover, reduce heat to low, and simmer 20 minutes.
• heat the oil in a wok, and cook the onion, garlic, and green chile until tender. mix in the carrot and celery. stir in the rice, and mix in kecap manis, tomato sauce, and soy sauce. continue cooking about 1 minute, until heated through. transfer to bowls, and garnish with cucumber slices.
• place eggs in the wok, and cook until set. place in the bowls over the rice and vegetables.

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.

lomo de res, cuban-style rib-eye steaks

Ingredients

• Servings: 4
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon meat tenderizer
• 1 tablespoon seasoning salt
• 2 pounds rib-eye steak, 1/4 inch thick
• 1 onion, sliced
• 1 (12 ounce) bottle
• 1 1/4 cups fresh lime juice

Recipe

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


• mix together the garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl. rub the seasoning blend into both sides of the steaks.
• arrange 1/4 of the sliced onions in the bottom of a 9x13 inch pan, lay steaks across the onions, top with more onions and pour 1/4 cup of lime juice and 1/4 of the bottle of over the top; repeat these layers until you run out of steaks, pouring all remaining lime juice and over the top. cover and refrigerate for 30 to 40 minutes. do not marinate the steaks for longer than an hour, because the acid from the lime juice in the marinade will begin to cook the meat.
• preheat an outdoor grill for medium-high heat and lightly oil grate. place steaks on the grill and discard the marinade.
• grill the steaks to your desired degree of doneness, or about 2 minutes per side for well done. remove from the grill and allow to rest for 5 minutes before slicing and serving with warm tortillas.

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.

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.

turkey breast with gravy

Ingredients

• Servings: 6
• 1 (6 pound) bone-in turkey breast
• cooking spray
• 1 onion, quartered
• 2 celery ribs, sliced
• 1/4 cup butter, cut into 1 tablespoon sized pieces
• 1 cup chicken broth
• 1/4 cup dry white
• 1 tablespoon lemon pepper
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon rubbed sage
• 1 teaspoon paprika
• 2 tablespoons all-purpose flour
• 1 cup water
• 1 cube chicken bouillon

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs 35 mins

Ready Time: 3 hrs


• preheat oven to 325 degrees f (160 degrees c).
• place turkey breast in a shallow baking pan; coat outside of turkey with nonstick cooking spray. tuck onion and celery in breast cavity; place butter between meat and skin. pour chicken broth and white into bottom of pan.
• combine lemon pepper, garlic powder, onion powder, sage, and paprika in a small bowl; rub seasoning mix over turkey.
• bake in preheated oven until a meat thermometer reads 175 degrees f (80 degrees c), basting every 30 minutes, 2-1/2 to 3 hours. remove turkey and keep warm. pour pan drippings into a cup and discard grease.
• combine flour and water in a saucepan until smooth. pour in pan drippings and chicken bouillon. bring to a boil over medium heat, stirring constantly, and cook until thickened, about 2 minutes. slice turkey and serve with gravy.

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.

Crabmeat Au Gratin

Ingredients

• Servings: 8
• 2 egg yolks
• 12 fluid ounces heavy cream
• 1/4 cup butter
• 1 large yellow onion, minced
• 1 stalk celery, minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon seasoning
• 1/4 cup all-purpose flour
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded american cheese
• 1 pound cooked crabmeat
• 1 cup shredded sharp cheddar cheese
• 1 bunch green onions

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 9x9 inch baking dish. in a bowl, whip together the egg yolks and heavy cream.
• melt the butter in a large saucepan over medium heat. saute the onion and celery about 5 minutes. season with salt, cayenne pepper, garlic powder, and seasoning. reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
• mix the flour into the saucepan, and cook and stir continuously for 5 minutes. mix in the egg yolk mixture. stir in the 1/2 cup cheddar cheese and american cheese until melted. remove from heat and fold in the crabmeat. transfer the mixture to the prepared baking dish.
• bake 20 minutes in the preheated oven, until bubbly and lightly browned. remove from heat and top with the sharp cheddar cheese and green onions. allow the cheese to melt before serving.

cranberry, sausage and apple stuffing

Ingredients

• Servings: 12
• 12 cups white bread cubes
• 1 pound sweet italian sausage, casings removed
• 1/4 cup butter
• 6 cups coarsely chopped leeks
• 2 tart green apples - peeled, cored and chopped
• 2 cups chopped celery
• 4 teaspoons poultry seasoning
• 2 teaspoons dried rosemary, chopped
• 1 cup dried cranberries
• 1 1/3 cups chicken broth
• salt and pepper to taste

Recipe

Preparation Time: 35 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). spread bread cubes in a single layer over two baking sheets. bake until slightly dry, about 15 minutes.
• in a large skillet over medium heat, cook sausage, crumbling coarsely, for about 10 minutes or until evenly brown. drain off grease, and transfer sausage to a large bowl.
• melt butter in the skillet; add leeks, apples, celery, and poultry seasoning. cook, stirring frequently, for about 10 minutes. stir in the rosemary and dried cranberries.
• mix leek mixture and bread cubes with sausage in bowl. lightly mix chicken broth into stuffing to moisten; season with salt and black pepper. spoon stuffing into turkey, packing loosely.
• bake remaining stuffing in a buttered baking dish, covered, at 350 degrees f (175 degrees c) for about 45 minutes. uncover, and bake another 15 minutes to brown top.

Salsa Chicken

Ingredients

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

Recipe

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


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

world's best lasagna

Ingredients

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

Recipe

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

Ready Time: 3 hrs 15 mins


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

slow cooker chicken taco soup

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


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

Funky Enchilada Casserole

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast meat - cubed
• 1 tablespoon ground cumin, or to taste
• 1 tablespoon dry mexican or taco seasoning
• 1 pinch cayenne pepper
• 1 medium onion, chopped
• 5 cloves garlic, chopped
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 orange bell pepper, seeded and chopped
• 1 (15.5 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (10 ounce) package frozen corn kernels
• 12 (6 inch) corn tortillas
• 1/2 bunch fresh cilantro, chopped
• 2 cups shredded pepperjack cheese

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• heat the oil in a large skillet over medium heat. add the chicken and season with cumin, mexican seasoning and cayenne pepper. stir in the onion and garlic and cook until chicken is browned, about 5 minutes. add red, yellow and orange peppers; cook and stir for another 5 minutes, then mix in the black beans, kidney beans and corn. remove from the heat.
• line the bottom and sides of a 9x13 inch baking dish with corn tortillas. pour in the skillet mixture then top with cilantro and pepperjack cheese.
• bake for 25 to 30 minutes in the preheated oven, until the cheese is starting to brown on top. let stand for 10 minutes, then serve with your favorite mexican food toppings.

spinach casserole

Ingredients

• Servings: 8
• 2 (10 ounce) packages frozen chopped spinach
• 8 ounces crumbled feta cheese
• 2 cups shredded mozzarella cheese
• 1 cup cubed processed cheese food
• 1 cup melted butter, divided
• 2 tablespoons distilled white vinegar
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1 (16 ounce) package phyllo dough

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• in a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. mix well and set aside.
• place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. drizzle the remaining butter over the top.
• bake at 425 degrees f (220 degrees c) for 20 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.

Oven-fried Chicken

Ingredients

• Servings: 6
• 1 cup buttermilk baking mix
• 1/3 cup chopped pecans
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon dried sage
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1/2 cup evaporated milk
• 1/3 teaspoon butter, melted

Recipe

• preheat oven to 350 degrees f (175 degrees c). lightly grease one 13x9 inch baking dish.
• in a shallow dish, combine the biscuit mix, pecans, paprika, salt, poultry seasoning and sage.
• dip the chicken pieces in the evaporated milk then coat generously with the pecan mixture. place pieces in the prepared baking dish and drizzle with the melted butter or margarine.
• bake at 350 degrees f (175 degrees c) for 1 hour or until juices run clear.

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.

savory filled cottage cheese pancakes

Ingredients

• Servings: 1
• 1/2 cup instant oatmeal
• 1/4 cup cottage cheese
• 1/2 cup egg whites
• water, as needed
• 1 clove garlic, minced
• 1/2 teaspoon italian seasoning
• 1 dash cayenne pepper
• salt and pepper to taste
• olive oil cooking spray
• 1/2 cup chopped mushrooms
• 1 cup chopped fresh spinach
• 2 slices canadian bacon, diced
• 1 ounce crumbled feta cheese

Recipe

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


• blend the oatmeal, cottage cheese, and egg whites in a blender until smooth; add water as needed to keep the mixture moving. add the garlic, italian seasoning, cayenne pepper, salt, and black pepper; blend to combine.
• prepare a saucepan with cooking spray and place over medium heat; cook the mushrooms in the hot pan until tender, 5 to 7 minutes; set aside.
• prepare a large skillet with cooking spray and place over medium-high heat; cook the cottage cheese mixture in the hot skillet until begin to form on the top. flip the pancake and cook until browned on the bottom; remove from heat. spread the mushrooms over one half of the pancake; top the mushrooms with the spinach, canadian bacon, and feta cheese. fold the other half of the pancake over the fillings like you would an omelet.

Slow Cooker Cheesy Chicken And Tortillas

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• 1 (1 ounce) package mild taco seasoning mix
• 5 1/4 cups swanson® chicken stock
• 2 tablespoons butter
• 2 (10.75 ounce) cans campbell's® condensed cream of chicken soup (regular or 98% fat free)
• 10 fajita-size flour tortillas (10-inch), cut into 1-inch pieces
• 4 cups shredded mexican cheese blend
• hot cooked regular long-grain white rice

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs 30 mins

Ready Time: 4 hrs 40 mins


• place the chicken into a 3 1/2-quart slow cooker. top with all but 2 tablespoons of the taco seasoning. pour 3 1/2 cups of the stock over the chicken.
• cover and cook on low for 4 to 5 hours or until the chicken is cooked through. remove the chicken to a cutting board. using 2 forks, shred the chicken.
• heat the oven to 350 degrees f.
• heat the butter in a 3-quart saucepan over medium heat. stir the remaining taco seasoning, stock and soup in the saucepan. stir in the chicken.
• layer half of the chicken mixture, tortillas, and cheese in a 3-quart shallow baking dish. repeat the layer. bake for 30 minutes or until the mixture is hot and bubbling. serve over the rice.

Mom's Great Green Beans

Ingredients

• Servings: 6
• 2 (15 ounce) cans green beans
• 1 cube beef bouillon cube
• 1 tablespoon worcestershire sauce
• 1 teaspoon soy sauce
• 1 tablespoon butter
• 1 pinch garlic pepper seasoning

Recipe

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


• drain the green beans, reserving 1/2 of the liquid. dissolve the bouillon cube in the reserved liquid.
• place green beans and liquid in a saucepan. add worcestershire sauce, soy sauce, butter or margarine and garlic pepper seasoning to taste. simmer gently for 15 minutes.
• remove to serving bowl leaving beans sitting in their liquid. use a slotted spoon to serve.

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.

christine's meat loaf

Ingredients

• Servings: 1
• 1 pound ground beef
• 1/2 pound ground turkey
• 1/2 pound bulk italian sausage
• 1 (10.75 ounce) can vegetable beef soup (such as campbell's®)
• 2 eggs, lightly beaten
• 1/2 cup plain bread crumbs
• 1/4 cup barbeque sauce
• 1/4 cup ketchup
• 1/4 teaspoon prepared yellow mustard
• 1 teaspoon minced garlic, or to taste
• 2 dashes worcestershire sauce
• 2 dashes browning sauce (such as kitchen bouquet®)
• 2 pinches seasoned salt (such as johnny's seasoning salt®)
• 2 pinches ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix ground beef, ground turkey, italian sausage, vegetable soup, eggs, bread crumbs, barbeque sauce, ketchup, yellow mustard, garlic, worcestershire sauce, browning sauce, seasoned salt, and black pepper in a bowl until thoroughly combined. form into a loaf and place meat loaf into a 9x13-inch baking dish.
• bake in the preheated oven until meat loaf is browned and no longer pink inside, 60 to 75 minutes. an instant-read meat thermometer inserted into the thickest part of the loaf should read at least 160 degrees f (70 degrees c). let meat loaf rest for 10 minutes before cutting into 1/2-inch thick slices.

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.

Chicken Francese

Ingredients

• Servings: 1
• 3 tablespoons all-purpose flour
• 1 skinless, boneless chicken breast half
• 1 egg, beaten
• 1/2 cup grated parmesan cheese
• salt and pepper to taste
• 1 1/2 cups heavy whipping cream
• 1/2 cup chopped green onions
• 1 pinch grated parmesan cheese

Recipe

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


• flour chicken breast, then dip in egg, then in parmesan cheese to coat. in a small skillet, saute chicken over low heat, seasoning with salt and pepper to taste.
• when the chicken is half done (after about 4 to 5 minutes), stir in the cream and green onions. bring to a boil, then remove from heat, sprinkle with a handful of parmesan cheese, and serve.

ultimate mashed potatoes

Ingredients

• Servings: 8
• 5 pounds red potato, cut into chunks
• 1/2 cup carrots, cut into 1 inch pieces
• 4 cloves garlic, halved
• 1 tablespoon salt
• 1 pinch ground black pepper
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 1/2 cup butter, room temperature
• 1/2 cup shredded cheddar cheese
• 2 teaspoons worcestershire sauce
• 2 tablespoons barbeque sauce (such as sweet baby ray's®)
• 1 cup hot popcorn chicken
• 2 cups hot milk

Recipe

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


• place the potatoes, carrots, and garlic into a large pot and cover with water. season with salt, black pepper, paprika, onion powder, thyme, basil, oregano, and marjoram. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two.
• return the potatoes to the pot, and mash until smooth. fold in the butter, cheddar cheese, worcestershire sauce, barbeque sauce, and popcorn chicken until the cheese has melted. stir in the hot milk until absorbed and serve.

mom's great green beans

Ingredients

• Servings: 6
• 2 (15 ounce) cans green beans
• 1 cube beef bouillon cube
• 1 tablespoon worcestershire sauce
• 1 teaspoon soy sauce
• 1 tablespoon butter
• 1/8 teaspoon garlic pepper seasoning

Recipe

• drain the green beans, reserving 1/2 of the liquid. dissolve the bouillon cube in the reserved liquid.
• place green beans and liquid in a saucepan. add worcestershire sauce, soy sauce, butter or margarine and garlic pepper seasoning to taste. simmer gently for 15 minutes.
• remove to serving bowl leaving beans sitting in their liquid. use a slotted spoon to serve.