Amy's Cheesy Green Bean Casserole

Ingredients

• Servings: 6
• 2 (15.5 ounce) cans french cut green beans, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 1/2 cups shredded cheddar cheese
• 1 tablespoon fresh minced garlic
• 1 tablespoon garlic and herb seasoning blend
• salt and ground black pepper to taste
• 1 (6 ounce) can french fried onions

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease an 8x8 inch baking dish.
• mix the green beans with the mushroom soup, cheddar cheese, garlic, and garlic and herb seasoning blend. season to taste with salt and pepper. spoon the bean mixture into the prepared baking dish.
• bake in preheated oven until bubbly, about 30 minutes. remove from oven, and sprinkle the top with french fried onions. return to oven, and bake until onions are golden brown, about 5 minutes more.

world's best lasagna

Ingredients

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

Recipe

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

Ready Time: 3 hrs 15 mins


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

Dorsey's Cream Of Crab Soup

Ingredients

• Servings: 8
• 1/2 cup butter
• 1 onion, chopped
• 3 celery, chopped
• 3 tablespoons all-purpose flour
• 4 cups water
• 1 (10.5 ounce) can condensed chicken broth
• 4 tablespoons chicken soup base
• 1 tablespoon chopped fresh parsley
• 1 potato, peeled and diced
• 1 quart half-and-half cream
• 1 tablespoon soy sauce
• 1 pound crabmeat
• 1 teaspoon old bay seasoning tm
• salt and pepper to taste

Recipe

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


• in a large stockpot, melt butter over medium heat. add onions and celery; saute until onions are transparent, about 4 minutes.
• stir in flour, mixing well. cook for about 1 minute, stirring constantly. do not burn, or let it go lumpy. add water, chicken broth and chicken soup base; stir until smooth. bring to a boil. stir in parsley and diced potato. reduce heat and simmer for about 20 minutes.
• stir in cream, soy sauce, crab meat and seasonings. raise heat to medium and bring chowder just to a boil. serve hot.

Taco Seasoning I

Ingredients

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

Recipe

Preparation Time: 1 min Ready Time: 1 min


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

slow cooker chicken taco soup

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


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

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.

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.

parmesan-panko asparagus spears

Ingredients

• Servings: 4
• 2 egg whites
• 1 1/2 tablespoons mayonnaise
• salt and ground black pepper to taste
• 2 cups panko bread crumbs
• 1/2 cup freshly grated parmesan cheese
• 1 teaspoon dried italian seasoning
• 1/8 teaspoon grated lemon peel
• 1 pound fresh asparagus spears, trimmed
• 2 tablespoons olive oil, or more if needed
• 1/2 lemon, juiced

Recipe

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


• preheat oven to 425 degrees f (220 degrees c). set a cooking rack over a baking sheet.
• whisk egg whites, mayonnaise, salt, and black pepper in a bowl until thoroughly combined. mix panko crumbs, parmesan cheese, italian seasoning, and lemon peel together in a shallow bowl or on a piece of waxed paper.
• dip each asparagus spear into egg white mixture, then press into crumb mixture to coat. place coated spears on prepared rack; drizzle with olive oil.
• bake asparagus in the preheated oven until coating is browned and crisp, 15 to 17 minutes. squeeze lemon juice over asparagus and serve immediately.

Tuna Fish Pea Salad

Ingredients

• Servings: 6
• 1 (12 ounce) can chunk light tuna in water, drained
• 1 (15 ounce) can peas, drained
• 1/4 cup reduced-fat mayonnaise, or as needed
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place the tuna into a bowl with the peas, and lightly stir to break up the tuna and combine with the peas. add the mayonnaise, garlic powder, and pepper, and stir to mix well.

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.

crab cakes chiarello

Ingredients

• Servings: 18
• 1 1/2 cups progresso® panko crispy bread crumbs
• 1 cup mayonnaise or salad dressing
• 2 tablespoons chopped fresh parsley
• 1 tablespoon finely chopped chives
• 1 tablespoon lemon juice
• 2 teaspoons dijon mustard
• 1/8 teaspoon freshly ground pepper
• 2 drops red pepper sauce
• 2 egg yolks
• 3 (6 ounce) cans lump crabmeat, well drained
• 1 cup progresso® panko crispy bread crumbs
• 2 tablespoons butter, melted
• 1 1/2 teaspoons seafood seasoning

Recipe

Preparation Time: 35 mins Ready Time: 1 hr 5 mins


• heat oven to 425 degrees f. in medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
• shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
• in medium bowl, mix remaining ingredients. dip crab cakes into crumb mixture, coating both sides. place in 2 ungreased 15x10-inch pans with sides.
• bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. serve warm.

world's best lasagna

Ingredients

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

Recipe

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

Ready Time: 3 hrs 15 mins


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

world's best lasagna

Ingredients

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

Recipe

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

Ready Time: 3 hrs 15 mins


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

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.

colleen's slow cooker jambalaya

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.

Easy

Ingredients

• Servings: 1
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon pickle juice
• 1/4 teaspoon seasoning, or more to taste
• 6 1/2 ounces tomato-vegetable juice cocktail (such as v8®)
• 2 fluid ounces
• 1 cup ice

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• stir lemon juice, soy sauce, pickle juice, and seasoning together in a glass to dissolve the seasoning into the liquid; add tomato-vegetable juice cocktail and stir. mix into cocktail mixture and add ice.

chicken milano

Ingredients

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

Recipe

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


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

Beaufort Stew

Ingredients

• Servings: 8
• 1 pound smoked sausage links, sliced
• 10 frozen small corn cobs
• 10 small red potatoes
• 1 (3 ounce) package dry crab boil
• 1 1/2 pounds unpeeled, large fresh shrimp
• salt to taste

Recipe

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


• place the sausage, corn, potatoes, and dry crab boil seasoning mix in a large pot filled with enough water to cover. bring to a boil over high heat.
• reduce the heat to low and simmer until potatoes are tender, about 15 minutes. mix in the shrimp, and continue cooking until opaque, 2 to 3 minutes. drain, season with salt, and serve hot.

slow cooker italian beef for sandwiches

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


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

mr. head's spicy tuna melt

Ingredients

• Servings: 2
• 2 teaspoons vegetable oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1 pinch kosher salt
• 2 (6 ounce) cans tuna, packed in olive oil, drained
• 1 tablespoon spicy brown mustard
• 1 tablespoon mayonnaise
• 2 pinches cayenne pepper
• 1 teaspoon style blackened seasoning (old bay® recommended)
• 1 pinch dried parsley
• 1 teaspoon hot pepper sauce (e.g. tabasco™)
• 2 slices pepperjack cheese
• 4 slices italian bread

Recipe

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


• heat the vegetable oil in a skillet over medium heat. add the onions and celery and season with a little kosher salt. cook and stir until tender, about 5 minutes.
• in a medium bowl, stir together the tuna, mustard, mayonnaise and the sauteed onion and celery. season with cayenne, blackened seasoning, parsley, and hot pepper sauce. spoon half of the bread slices. top each one with a slice of pepperjack cheese and then the remaining slices of bread.
• spread butter the outsides of the sandwich. fry in a skillet over medium heat until golden brown on the outside and cheese has melted, about 5 minutes total.

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.

Oyster Pie

Ingredients

• Servings: 1
• 3 thick slices bacon
• 1 tablespoon vegetable oil
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 18 shucked oysters, drained with liquid reserved
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon seasoning
• 2 (9 inch) unbaked 9 inch pie crusts

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain bacon, reserving 1 tablespoon bacon grease. crumble bacon and set aside.
• heat bacon grease and vegetable oil over medium heat. stir in flour and cook until flour is light brown. slowly whisk in milk and 1 cup reserved oyster liquid. stir until a thick gravy has formed.
• stir in worcestershire sauce, seasoning and oysters. pour mixture into a 9 inch pie shell and cover with top crust.
• bake in preheated oven for 30 minutes, until crust is golden.

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.

ladybug's seattle salmon

Ingredients

• Servings: 4
• 1/4 cup mayonnaise
• 1 teaspoon dijon mustard
• 2 tablespoons italian-style salad dressing
• 2 tablespoons chopped sweet onion
• 4 (8 ounce) salmon steaks
• 2 tablespoons seafood seasoning (such as chef paul prudhomme's salmon magic®), or to taste
• 1/4 cup italian seasoned bread crumbs, or as needed
• 1/2 cup shredded sharp cheddar cheese

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). grease a 9x13-inch baking dish.
• in a bowl, mix together the mayonnaise, dijon mustard, italian dressing, and chopped onion until thoroughly combined; set aside.
• sprinkle the salmon with seafood seasoning on both sides, and place skin-side down into the prepared baking dish. spread the mayonnaise mixture over the salmon steaks, and sprinkle with bread crumbs.
• bake in the preheated oven until the fish is almost opaque all the way through (centers can be slightly red), 15 to 20 minutes. remove from oven, sprinkle with cheddar cheese, and return to oven until the cheese is melted and bubbling, about 10 more 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.

potato soup with fish and cheese

Ingredients

• Servings: 6
• 4 tablespoons margarine
• 1 teaspoon paprika
• 2 small onion, chopped
• 4 cups water
• 10 potatoes, diced
• 2 cups half-and-half cream
• 1/2 pound cod fillets, cubed
• 2 eggs, lightly beaten
• 1 1/2 cups shredded muenster cheese
• salt to taste

Recipe

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


• melt the butter or margarine in a large saucepan, and add the paprika. saute the onions in this mixture until they are soft. add the water, bring it to the boil, and add the potatoes. simmer gently until the potatoes are almost done. depending on the size of the potatoes it may be necessary to add more water during cooking.
• add cream or milk and the fish; continue cooking, stirring occasionally, until potatoes begin to fall apart. if they remain very firm, mash them gently in the pan with a masher or wooden spoon.
• add a little of the potato mixture to the beaten eggs, and then stir eggs into the soup. remove from heat, and stir in the cheese. correct the seasoning, and serve at once.

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.

slow cooker italian beef for sandwiches

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


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

slow cooker italian beef for sandwiches

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


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

Steamed Broccoli And Carrots With Lemon

Ingredients

• Servings: 2
• 1 cup broccoli florets
• 1/2 cup julienne-cut carrots
• 2 tablespoons lemon juice
• 1 teaspoon seasoned salt, or to taste

Recipe

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


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add broccoli florets and carrots, cover, and steam until tender, about 5 minutes.
• transfer vegetables to a bowl; add lemon juice and seasoned salt and toss to coat.

perfect fried green tomatoes

Ingredients

• Servings: 5
• 4 green tomatoes, cut into 1/4-inch slices
• salt and ground black pepper to taste
• 1 cup all-purpose flour
• 2 teaspoons salt, divided
• 2 teaspoons ground black pepper, divided
• 1 cup buttermilk
• 1 cup cornmeal
• 1 teaspoon dried parsley
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 2 cups canola oil, or as needed
• ranch sauce:
• 1/2 cup ranch dressing
• 2 tablespoons seasoning
• 2 teaspoons hot pepper sauce

Recipe

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


• season tomato slices with salt and pepper.
• combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. pour buttermilk in a second shallow bowl. mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl.
• dredge each tomato slice in the flour mixture to coat, dip into the buttermilk, and finish by pressing each side of the tomato into the cornmeal mixture to coat. lay coated tomato slices a baking sheet; rest to let tomatoes absorb flavor of coating, 10 to 15 minutes.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• gently drop tomato slices into the hot oil and cook until golden brown and floating, 2 to 3 minutes. drain on a plate lined with paper towel.
• whisk ranch dressing, seasoning, and hot pepper sauce together in a small bowl; serve with the fried tomato slices.

Solianka Or Russian Beef Soup

Ingredients

• Servings: 6
• 2 ounces dried mushrooms
• 3/4 cup water
• 1/2 cup unsalted butter
• 3 onions, chopped
• 1 cup cooked diced veal
• 1 cup diced ham
• 1/4 pound kielbasa sausage, cut into 1 inch pieces
• 2 quarts beef stock
• 3 bay leaves
• 10 black peppercorns
• 2 dill pickles, diced
• 2 tablespoons capers
• 12 marinated mushrooms
• 1 (28 ounce) can italian-style whole peeled tomatoes
• 2 tablespoons tomato paste
• 1 1/2 tablespoons all-purpose flour
• 12 kalamata olives
• 1/3 cup chopped fresh dill weed
• 1/4 teaspoon dried marjoram
• 3 cloves garlic, minced
• 1/4 cup dill pickle juice
• 1 teaspoon hungarian sweet paprika
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. set aside.
• melt half the butter and saute the onions, meats, and rehydrated mushrooms. add the stock and liquid from the mushrooms and bring to a boil. make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. simmer 10-15 minutes.
• melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
• add the olives, dill, marjoram, garlic, pickle juice, and paprika. adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
• remove pot from heat and remove bouquet garni. adjust seasonings and serve with sour cream and lemon.

amber's super stuffing

Ingredients

• Servings: 6
• 2 1/4 cups chicken stock
• 1/4 cup wild rice
• 4 tablespoons butter
• 2 cups fresh sliced mushrooms
• 2 cups chopped celery
• 1 cup chopped onion
• 4 cups corn bread stuffing mix
• 1 tablespoon poultry seasoning

Recipe

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


• combine chicken stock and wild rice in a saucepan. cover and bring to a boil over high heat. reduce heat and simmer until rice is tender, about 45 minutes. remove from heat.
• melt the butter in a large skillet. add the mushrooms, celery, and onion. cook and stir until the vegetables are soft, about 5 minutes.
• in a large bowl, mix the crumbled cornbread and poultry seasoning. add the rice with chicken broth and the vegetables and mix well. use to stuff a turkey or bake on its own. more chicken stock can be added if stuffing is dry.

chicken milano

Ingredients

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

Recipe

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


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

colleen's slow cooker jambalaya

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.

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.

spicy tomato drink

Ingredients

• Servings: 6
• 1 (46 fluid ounce) can tomato juice
• 1/2 cup vinegar
• 1/3 cup white sugar
• 3 tablespoons prepared horseradish
• 2 tablespoons worcestershire sauce
• 2 tablespoons adobo seasoning
• 1 tablespoon onion powder

Recipe

Preparation Time: 5 mins Ready Time: 1 hr 5 mins


• combine tomato juice, vinegar, sugar, horseradish, worcestershire sauce, adobo seasoning, and onion powder in a 2-quart container. mix well and chill for at least 1 hour.

world's best lasagna

Ingredients

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

Recipe

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

Ready Time: 3 hrs 15 mins


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

Solianka Or Russian Beef Soup

Ingredients

• Servings: 6
• 2 ounces dried mushrooms
• 3/4 cup water
• 1/2 cup unsalted butter
• 3 onions, chopped
• 1 cup cooked diced veal
• 1 cup diced ham
• 1/4 pound kielbasa sausage, cut into 1 inch pieces
• 2 quarts beef stock
• 3 bay leaves
• 10 black peppercorns
• 2 dill pickles, diced
• 2 tablespoons capers
• 12 marinated mushrooms
• 1 (28 ounce) can italian-style whole peeled tomatoes
• 2 tablespoons tomato paste
• 1 1/2 tablespoons all-purpose flour
• 12 kalamata olives
• 1/3 cup chopped fresh dill weed
• 1/4 teaspoon dried marjoram
• 3 cloves garlic, minced
• 1/4 cup dill pickle juice
• 1 teaspoon hungarian sweet paprika
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. set aside.
• melt half the butter and saute the onions, meats, and rehydrated mushrooms. add the stock and liquid from the mushrooms and bring to a boil. make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. simmer 10-15 minutes.
• melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
• add the olives, dill, marjoram, garlic, pickle juice, and paprika. adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
• remove pot from heat and remove bouquet garni. adjust seasonings and serve with sour cream and lemon.

stuffing of champions

Ingredients

• Servings: 6
• 1 1/2 (1 pound) loaves white bread
• 2 tablespoons butter
• 1 bunch celery, diced
• 2 onions, chopped
• 1 (1 ounce) package sage seasoning mixture

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• allow the bread to become stale overnight. break stale bread into pieces and place in a large bowl.
• melt the butter in a medium saucepan over medium-low heat. slowly cook and stir the celery and onions until the onions are soft. transfer to the bowl with bread and mix by hand until well blended.
• sprinkle the mixture with sage seasoning and use to stuff the bird.

quick vegetables

Ingredients

• Servings: 6
• 1 (10 ounce) package frozen chopped broccoli, thawed
• 1 cup fresh green beans, trimmed
• 2 tablespoons butter
• 1 cup sliced fresh mushrooms
• 1 (15 ounce) can baby corn, drained
• 1 tablespoon seasoning
• 1 tablespoon olive oil

Recipe

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


• bring a large pot of water to a boil; add broccoli and green beans. simmer until vegetables are just tender, but still crunch, about 5 minutes. drain.
• melt butter in a large skillet over medium heat; cook and stir mushrooms until they begin to soften, about 1 minute. add baby corn and continue to cook and stir until heated through, about 1 minute more. stir broccoli and green beans into mushroom mixture; season with seasoning and toss with olive oil.

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.

Naked Shrimp Pasta

Ingredients

• Servings: 4
• 1 (12 ounce) package dry fettuccine pasta
• 4 slices bacon, chopped
• 1 tablespoon bacon drippings
• olive oil
• 3 cloves garlic, chopped
• 1/2 small onion, chopped
• 14 ounces frozen shelled and deveined medium shrimp - thawed and patted dry
• 2 teaspoons italian seasoning
• ground black pepper to taste
• 1 (14.5 ounce) can diced tomatoes with juice
• 4 cups baby spinach leaves
• 1 tablespoon tomato paste (optional)

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the fettuccine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• brown the bacon in a large skillet over medium heat until crisp, about 5 minutes; stir occasionally. drain all but 1 tablespoon of the drippings; pour the olive oil into the skillet. stir in garlic and onion, and cook until the onion becomes translucent, about 5 minutes. stir in the shrimp, and cook just until pink and opaque, 2 to 3 more minutes. mix in italian seasoning, black pepper, and diced tomatoes, and cook, stirring occasionally, until the liquid has reduced by half, about 10 minutes.
• with a spoon, move the shrimp to the outside of the skillet. place the spinach in the center of the skillet, cover, and cook until just wilted, 3 to 5 minutes. stir the spinach into the shrimp. mix in the tomato paste if you prefer a thicker sauce. serve over cooked fettuccine.

German Tomato Pie

Ingredients

• Servings: 4
• 2 tomatoes, sliced
• 4 ounces mozzarella cheese, sliced
• 1/2 teaspoon dried italian seasoning

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c).
• arrange the tomato slices in a single layer in the bottom and up the sides of a deep dish pie pan. arrange slices of mozzarella cheese in the center. sprinkle with the italian seasoning.
• bake for 5 minutes in the preheated oven, or until the cheese is melted. serve hot or cold.

Solianka Or Russian Beef Soup

Ingredients

• Servings: 6
• 2 ounces dried mushrooms
• 3/4 cup water
• 1/2 cup unsalted butter
• 3 onions, chopped
• 1 cup cooked diced veal
• 1 cup diced ham
• 1/4 pound kielbasa sausage, cut into 1 inch pieces
• 2 quarts beef stock
• 3 bay leaves
• 10 black peppercorns
• 2 dill pickles, diced
• 2 tablespoons capers
• 12 marinated mushrooms
• 1 (28 ounce) can italian-style whole peeled tomatoes
• 2 tablespoons tomato paste
• 1 1/2 tablespoons all-purpose flour
• 12 kalamata olives
• 1/3 cup chopped fresh dill weed
• 1/4 teaspoon dried marjoram
• 3 cloves garlic, minced
• 1/4 cup dill pickle juice
• 1 teaspoon hungarian sweet paprika
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. set aside.
• melt half the butter and saute the onions, meats, and rehydrated mushrooms. add the stock and liquid from the mushrooms and bring to a boil. make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. simmer 10-15 minutes.
• melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
• add the olives, dill, marjoram, garlic, pickle juice, and paprika. adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
• remove pot from heat and remove bouquet garni. adjust seasonings and serve with sour cream and lemon.

vampiros mexicanos (mexican vampires)

Ingredients

• Servings: 1
• ice cubes, or as needed
• 1 1/2 fluid ounces silver tequila (100% agave)
• 3 ounces sangrita (mexican-style mix with orange and lime)
• 1 1/2 ounces citrus-flavored soda (such as squirt®)
• 1/2 lime, juiced
• 1 pinch mexican-style chili powder with lime (such as tajin® fruit seasoning)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• fill a glass with ice cubes; pour in tequila, sangrita, citrus soda, lime juice, and fruit seasoning powder. stir to mix well.

Cherry Tomato Snap Peas

Ingredients

• Servings: 4
• 1 (8 ounce) package sugar snap peas, trimmed
• 2 tablespoons water
• 2 cups cherry tomatoes, halved
• 1 clove garlic, minced
• 3/4 teaspoon white sugar
• 1/2 teaspoon salt-free onion and herb seasoning (such as mrs. dash®)
• 1 tablespoon lemon juice

Recipe

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


• heat a large skillet over medium heat for 5 minutes. add sugar snap peas and water; cover. cook until peas are bright green, about 3 minutes. remove cover and continue to cook until water is evaporated, about 2 minutes more. stir tomatoes, garlic, sugar, and onion and herb seasoning into peas; cook for 3 minutes. stir in lemon juice to serve.

glazed carrots asian style

Ingredients

• Servings: 6
• 6 large carrots, halved
• 3 tablespoons light soy sauce
• 3 tablespoons rice vinegar
• 2 cloves garlic, minced
• 2 teaspoons sesame oil
• 2 teaspoons minced fresh ginger root
• 1/4 teaspoon chinese five-spice powder

Recipe

• bring a large pot of water to boil, add the carrots and parboil for 5 minutes. drain and rinse with cold water.
• in a large glass dish, combine the remaining ingredients. add the carrots and marinate for 30 minutes.
• prepare an outdoor grill with an oiled rack set 4 inches from the heat source. using a oiled wire hinged vegetable basket or just directly on the rack ( whichever you find easier), grill the carrots, turning constantly for a total of 10 minutes, until slightly charred.

italian-seasoned baked eggplant

Ingredients

• Servings: 6
• 1 tablespoon olive oil, divided, or as needed
• 1/3 cup all-purpose flour
• 2 tablespoons cornmeal
• 1 teaspoon italian seasoning
• 1/4 teaspoon salt
• 2 pinches paprika
• 1/2 cup milk
• 2 eggplants, sliced into rounds

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). brush olive oil a baking sheet.
• mix flour, cornmeal, italian seasoning, salt, and paprika together in a wide, shallow bowl. pour milk into a separate wide, shallow bowl.
• dip each eggplant slice into milk and then press into the flour mixture. gently toss between your hands so any bread crumbs that haven't stuck can fall away. arrange breaded eggplant prepared baking sheet. brush tops of eggplant slices with olive oil.
• bake in preheated oven for 15 minutes, flip, and continue baking until the eggplant slices begin to brown, 15 to 20 minutes more.

world's best lasagna

Ingredients

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

Recipe

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

Ready Time: 3 hrs 15 mins


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

grandma reid's stuffing

Ingredients

• Servings: 6
• 1 1/2 pounds sausage
• 4 tablespoons butter
• 1 onion, finely diced
• 4 stalks celery, diced
• 2 apples - peeled, cored and diced
• 3 cloves garlic, minced
• 10 cups white bread cubes
• 3 teaspoons chopped parsley
• 2 teaspoons poultry seasoning
• 1 teaspoon ground sage
• salt and pepper to taste

Recipe

• place sausage in a large, deep skillet. cook over medium high heat until crumbled and evenly brown. drain, and set aside.
• in the same skillet, add the butter, onion, celery, apples and garlic. cook until all ingredients are soft.
• in a large bowl, combine the onion mixture, sausage and bread cubes. toss together.
• add the parsley, poultry seasonings, sage, and salt and pepper. toss to combine and loosely pack into turkey cavity.

slow cooker italian beef for sandwiches

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


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

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.

slow cooker italian beef for sandwiches

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


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

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.

colleen's slow cooker jambalaya

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.

slow cooker italian beef for sandwiches

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 12 hrs

Ready Time: 12 hrs 15 mins


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

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.

colleen's slow cooker jambalaya

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.