Delicious Egg Salad For Sandwiches

Ingredients

• Servings: 4
• 8 eggs
• 1/2 cup mayonnaise
• 1 teaspoon prepared yellow mustard
• 1/4 cup chopped green onion
• salt and pepper to taste
• 1/4 teaspoon paprika

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 35 mins


• place egg in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• place the chopped eggs in a bowl, and stir in the mayonnaise, mustard and green onion. season with salt, pepper and paprika. stir and serve on your favorite bread or crackers.

rice cooker crawfish tails

Ingredients

• Servings: 6
• 1 1/2 cups uncooked long grain rice
• 1 green bell pepper, diced
• 1 small onion, diced
• 1 bunch green onions, diced
• 1 pound peeled crawfish tails
• 1 (14.5 ounce) can chicken broth
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 4 tablespoons margarine
• 1 tablespoon dried parsley
• 1 teaspoon seasoning, or to taste

Recipe

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


• in a large bowl, combine rice, green pepper, onion, green onions, crawfish tails, chicken broth, diced tomatoes, margarine, parsley, and seasoning. pour into rice cooker, and cook for 1 cycle, or until liquid is absorbed, about 30 minutes. taste, and adjust seasonings.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

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


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

amy's garlic egg chicken

Ingredients

• Servings: 4
• 1 egg yolk
• 6 cloves garlic, chopped
• 4 skinless, boneless chicken breast halves
• 6 tablespoons butter
• 1 cup dry bread crumbs
• 1 cup grated parmesan cheese
• 1 tablespoon dried parsley
• 1 tablespoon garlic powder
• 1/2 tablespoon salt
• 1 tablespoon ground black pepper

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 4 hrs 45 mins


• in a glass dish, beat egg yolk with garlic. place chicken in egg mixture, and turn to coat. cover dish and refrigerate for at least 4 hours, or overnight if possible.
• preheat oven to 400 degrees f (200 degrees c).
• melt butter and pour into the bottom of a 9x13 inch baking dish. mix together the bread crumbs, parmesan cheese, parsley, garlic powder, salt and pepper. dip marinated chicken in crumb mixture. place coated chicken in baking dish, and pour remaining egg mixture over.
• bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.

brooklyn girl's penne arrabiata

Ingredients

• Servings: 6
• 1/2 cup olive oil, divided
• 6 cloves garlic, sliced
• 1 teaspoon red pepper flakes
• 1 (28 ounce) can diced tomatoes with garlic and olive oil
• 1/2 cup tomato sauce
• 1 bunch fresh basil, chopped
• 1 (12 ounce) package dried penne pasta
• 2 eggs
• 2 cups bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 pound thin chicken breast cutlets

Recipe

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


• heat 1/4 cup of olive oil in a large skillet over medium heat. add the garlic, and saute for a few minutes. sprinkle in the red pepper flakes, and saute for another minute. pour in the diced tomatoes and tomato sauce, and add the basil. simmer for about 20 minutes, stirring occasionally.
• meanwhile, bring a large pot of lightly salted water to a boil. add penne pasta, and cook for 8 minutes, or until tender. drain.
• in a small bowl, whisk eggs with a fork. place bread crumbs in a separate bowl. stir the garlic powder, salt and pepper into the bread crumbs. dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.
• heat remaining olive oil in a large skillet over medium heat. fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.
• remove chicken, and cut into slices. toss the chicken slices into the sauce, and simmer for about 10 minutes. stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• meatballs
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• sauce
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
• in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.

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.

three-onion pie with feta or goat cheese

Ingredients

• Servings: 1
• 2 tablespoons vegetable oil
• 1 yellow onion, chopped
• 1 red onion, chopped
• 2 tablespoons dry white
• 2 leeks, bulb only, sliced into rings
• 2 eggs, beaten
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill weed
• 1 tablespoon chopped fresh tarragon
• 1/2 cup crumbled feta cheese
• 1 plum tomatoes, thinly sliced
• 1 cup fine bread crumbs
• ground black pepper to taste

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• heat the oil in a large skillet. add the yellow and red onions, and saute over moderate heat for 5 minutes. stir in the , then add the leeks. saute for another 15 minutes, stirring frequently, or until the onions are golden and the leeks are limp. remove from heat.
• in a mixing bowl, combine the beaten eggs with dill, tarragon, feta cheese, pepper, and 2 tablespoons parsley. stir in the onion mixture.
• oil a 10 inch tart pan, and line the bottom generously with bread crumbs. pour in the onion mixture. ring the outside edge of the pie with tomato slices, and sprinkle the remaining 1 tablespoon parsley in the center. sprinkle a light layer of bread crumbs over the entire top.
• bake for 40 to 45 minutes, or until the mixture is set and the top is golden. let stand for 10 minutes, then cut into wedges and serve.

tofu parmigiana

Ingredients

• Servings: 4
• 1/2 cup seasoned bread crumbs
• 5 tablespoons grated parmesan cheese
• 2 teaspoons dried oregano, divided
• salt to taste
• ground black pepper to taste
• 1 (12 ounce) package firm tofu
• 2 tablespoons olive oil
• 1 (8 ounce) can tomato sauce
• 1/2 teaspoon dried basil
• 1 clove garlic, minced
• 4 ounces shredded mozzarella cheese

Recipe

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


• in a small bowl, combine bread crumbs, 2 tablespoons parmesan cheese, 1 teaspoon oregano, salt, and black pepper.
• slice tofu into 1/4 inch thick slices, and place in bowl of cold water. one at a time, press tofu slices into crumb mixture, turning to coat all sides.
• heat oil in a medium skillet over medium heat. cook tofu slices until crisp on one side. drizzle with a bit more olive oil, turn, and brown on the other side.
• combine tomato sauce, basil, garlic, and remaining oregano. place a thin layer of sauce in an 8 inch square baking pan. arrange tofu slices in the pan. spoon remaining sauce over tofu. top with shredded mozzarella and remaining 3 tablespoons parmesan.
• bake at 400 degrees f (205 degrees c) for 20 minutes.

mediterranean fish cakes

Ingredients

• Servings: 6
• 4 tablespoons olive oil, divided
• 6 ounces fresh bay scallops
• 1/2 medium onion
• 4 cloves garlic
• 5 sun-dried tomatoes, chopped
• 1 egg
• 1 bunch fresh parsley
• 6 basil leaves
• 2 fresh hot chile peppers, seeded
• 1 tablespoon italian seasoning
• 1/2 cup bread crumbs
• 1 (9 ounce) can tuna, drained
• 1 (6.5 ounce) can shrimp, drained
• 4 tablespoons all-purpose flour

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• heat 1 tablespoon olive oil in a skillet over medium-high heat. stir in scallops; cook, turning until white on all sides. drain, and set scallops aside to cool.
• place into a food processor the onion, garlic, sun-dried tomatoes, egg, and 1 tablespoon olive oil. then add parsley, basil leaves, chiles, and italian seasoning. pulse on medium setting until finely chopped. place scallops, tuna, and shrimp into food processor, and pulse on low. gradually pour in breadcrumbs, continuing to pulse until the mixture becomes firm and slightly sticky but is not pureed to a paste (the seafood should maintain some texture).
• form the mixture into palm-size patties, about 1 inch thick. place on a plate, cover, and refrigerate for 1 hour.
• heat 2 tablespoons olive oil in a large skillet over medium heat. dredge patties lightly in flour; shake off excess flour, and place patties in skillet. cook until golden brown on both sides.

sausage and corn casserole

Ingredients

• Servings: 6
• 1 pound ground lamb sausage
• 4 eggs, beaten
• 1 (15 ounce) can cream-style corn
• 1 cup soft bread crumbs
• 1/4 teaspoon ground black pepper
• 1/3 cup cracker crumbs
• 2 tablespoons chopped fresh parsley

Recipe

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


• place sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside. preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, stir together sausage, eggs, corn, bread crumbs and black pepper. spoon mixture into a lightly greased 8x8 inch baking dish. sprinkle casserole with cracker crumbs.
• bake in preheated oven for 45 minutes. sprinkle with parsley and serve.

Quick Catfish Fillets

Ingredients

• Servings: 4
• 1/3 cup all-purpose flour
• 1 pinch salt and pepper to taste
• 4 (6 ounce) fillets catfish
• 2 tablespoons olive oil
• 1/4 cup oyster sauce

Recipe

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


• in a bowl, mix the flour, salt, and pepper. dredge the catfish fillets in the flour mixture to lightly coat.
• heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on each side, until golden brown. reduce heat to medium-low, and brush fillets with oyster sauce. cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.

mouse's macaroni and cheese

Ingredients

• Servings: 6
• 1 1/2 cups uncooked elbow macaroni
• 1/4 cup butter
• 2 tablespoons all-purpose flour
• 1 teaspoon mustard powder
• 1 teaspoon ground black pepper
• 2 cups milk
• 8 ounces american cheese, cubed
• 8 ounces processed cheese food (eg. velveeta), cubed
• 1/4 cup seasoned dry bread crumbs

Recipe

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


• preheat oven to 400 degrees f (205 degrees c). butter a 1 1/2 quart casserole dish. bring a saucepan of lightly salted water to a boil. add macaroni, and cook until not quite done, about 6 minutes. drain.
• in a separate saucepan, melt the butter over medium heat. blend in the flour, mustard powder, and pepper until smooth. slowly stir in the milk, beating out any lumps. add the american and processed cheeses, and stir constantly until the sauce is thick and smooth.
• drain noodles, and stir them into the cheese sauce. transfer the mixture to the prepared casserole dish. sprinkle bread crumbs over the top.
• cover the dish, and bake for 20 to 25 minutes, or until sauce is thick and bubbly.

schweinshaxe

Ingredients

• Servings: 2
• 1 carrot, diced
• 1 onion, peeled and diced
• 1 leek, chopped
• 1 stalk celery, diced
• 2 meaty lamb knuckles
• 2 tablespoons vegetable shortening
• 1 teaspoon whole black peppercorns
• salt to taste
• 1/4 cup
• 1 pinch ground cumin, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs


• place the carrot, onion, leek, celery, and lamb knuckles into a large stockpot. throw in the peppercorns, and season with salt to taste. add enough water to the pot to cover the vegetables. cover, and cook over medium heat for 2 to 3 hours, or until everything is tender. remove the knuckles from the water, and drain. reserve vegetables and cooking liquid.
• preheat the oven to 425 degrees f ( 220 degrees c). melt the shortening in an enamel coated cast iron baking dish or pan. place the drained lamb knuckles, cooked vegetables, and about 2 cups of the cooking liquid into the pan.
• bake for 30 minutes in the preheated oven. during the last 10 minutes, sprinkle with in which a good amount of salt has been dissolved. dust lightly with cumin to increase flavor. serve with potato or white bread dumplings, or sauerkraut salad. in bavaria, the cooking liquid and juices are strained, and served as an accompanying sauce.

Onion And Sausage Pizza

Ingredients

• Servings: 6
• 1 pound sweet italian sausage
• 5 tablespoons olive oil, divided
• 2 large onions, sliced
• 1 clove garlic, pressed
• 1 (8 ounce) can tomato sauce
• salt and pepper to taste
• crushed red pepper to taste
• 1/4 cup sliced stuffed green olives
• 1 (1 pound) loaf french bread, sliced horizontally
• 6 ounces mozzarella cheese, shredded

Recipe

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


• remove sausage from casings and saute sausage in 2 tablespoons olive oil until browned. drain to remove excess oil. remove from skillet and set aside. in skillet, heat 3 tablespoons olive oil, add onions, garlic and saute stirring until onions wilt down. add tomato sauce, salt, pepper and red pepper to taste. simmer about 5 minutes on low.
• stir together the sausage and onion and chopped olives. toast bread lightly under broiler. top with sausage mix and sprinkle grated mozzarella over all. broil about 3 minutes under broiler until cheese melts. watch carefully with oven door open. remove from broiler, slice and serve.

chef john's macaroni and cheese

Ingredients

• Servings: 6
• 1 (16 ounce) package elbow macaroni
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon white pepper
• 3 cups milk
• 1 pinch ground nutmeg
• 1/4 teaspoon worcestershire sauce
• 1 teaspoon salt
• 3 cups shredded sharp cheddar cheese, divided
• 1 teaspoon dijon mustard
• 1/2 cup panko bread crumbs
• 1 tablespoon butter, melted

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. drain well.
• melt 1/4 cup butter in a large saucepan over medium heat. when the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. pour in remaining milk and whisk again. bring the sauce just to a simmer.
• stir in nutmeg, worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. turn heat off, then add 2 1/4 cups of cheddar cheese; stir until melted and combined. add dijon mustard.
• transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. sprinkle remaining 3/4 cup of cheddar cheese on top.
• bake in the preheated oven until bread crumbs and cheddar cheese topping are golden brown, about 20 minutes.

Corned Beef-stuffed Pumpernickel

Ingredients

• Servings: 1
• 1 (2 pound) loaf unsliced, round pumpernickel rye bread
• 1 (12 ounce) can corned beef
• 1 small onion, finely chopped
• 2 small dill pickles, finely chopped
• 2 (8 ounce) packages cream cheese, at room temperature
• 1 (8 ounce) container sour cream
• 2 tablespoons mayonnaise, or as needed
• 2 tablespoons dill pickle juice, or to taste
• 1 teaspoon garlic powder, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• cut a hole in the top of the pumpernickel loaf (creating about a 6-inch lid); hollow out, keeping bread in chunks. store extra bread in a resealable bag until ready to serve.
• shred the corned beef into a bowl, and add the onion, dill pickles, cream cheese, sour cream, mayonnaise, and pickle juice. season with garlic powder. mash together until evenly mixed. add additional pickle juice or mayonnaise if desired to achieve a spreadable consistency.
• spoon the corned beef mixture into the hollowed-out pumpernickel loaf. place the lid back on top, and refrigerate until ready to serve.

italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• meatballs
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• sauce
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
• in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.

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.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

Broiled Vegetable Sandwiches

Ingredients

• Servings: 6
• 2 medium tomatoes, chopped
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 teaspoons olive oil
• 6 slices american cheese
• 6 slices bread

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 25 mins


• preheat the oven's broiler. in a medium bowl, toss together the tomatoes, onion, red bell pepper, and green bell pepper.
• place the slices of bread on a baking sheet, and place under the broiler. broil for about 2 minutes, just until lightly toasted. remove from the oven, and turn the bread untoasted side up. place a handful of the vegetable mixture on top of each slice. drizzle with a bit of olive oil, then top with a slice of cheese.
• return the bread slices to the broiler, and cook until the cheese is melted. serve immediately.

cheese mexican corn spoon bread

Ingredients

• Servings: 4
• 1/2 pound ground beef
• 1 egg, beaten
• 1 (6.5 ounce) package corn bread mix
• 1/2 (8.75 ounce) can sweet corn, drained
• 1/2 (8.25 ounce) can cream-style corn
• 1/2 cup sour cream
• 1/4 cup butter, melted
• 1/2 cup shredded sharp cheddar cheese
• 1/2 (4 ounce) can chopped green chiles, or more to taste
• 2 tablespoons shredded sharp cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease an 8x8-inch baking dish.
• heat a skillet over medium-high heat and stir in ground beef. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease.
• stir egg, corn bread mix, sweet corn, cream-style corn, sour cream, and butter in a bowl until well mixed. fold in ground beef, 1/2 cup cheddar cheese, and chiles; pour into prepared baking dish.
• bake in the preheated oven for 35 to 40 minutes; sprinkle remaining 2 tablespoons cheddar cheese on top. continue baking until a knife inserted into the center comes out clean, 5 to 10 minutes. serve warm.

upside down ham loaf

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 1 (8 ounce) can sliced pineapple, drained with juice reserved
• 3 cups ground cooked ham
• 1/4 cup grated onion
• 3/4 cup bread crumbs
• 2 eggs, beaten
• 1/4 teaspoon mustard powder
• 1 pinch cayenne pepper
• 1 cup shredded swiss cheese

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). melt butter in the bottom of an 8x4 inch loaf pan. sprinkle brown sugar over the butter. slice pineapple rings in half, and arrange them over the sugar.
• in a large bowl, mix together the ham, onion, bread crumbs, eggs, and 1/4 cup of juice from the pineapple. blend in the mustard powder and cayenne pepper. pack half of the mixture into the pan on top of the pineapple slices. sprinkle the swiss cheese over it, then pack the remaining ham mixture on top. cover with aluminum foil.
• bake for 45 to 50 minutes in the preheated oven. let cool in the pan for 5 minutes, then turn upside down a serving plate. slice as you would a meatloaf, and serve.

polish beef soup with liver balls

Ingredients

• Servings: 4
• 1 cup ground chicken liver
• 1 cup dried bread crumbs
• 3 tablespoons all-purpose flour
• 2 eggs
• 1/4 tablespoon chopped fresh parsley
• 1 teaspoon salt
• 1/8 teaspoon dried marjoram
• 1/8 teaspoon ground mace
• 1 clove garlic, minced
• 2 pounds short rib steaks
• 2 onions, thinly sliced
• 3 stalks chopped celery, with leaves
• 4 teaspoons salt
• 3/4 teaspoon ground black pepper
• 8 cups water
• 2 carrots, halved
• 3 tomatoes, chopped
• 4 sprigs fresh parsley

Recipe

• combine liver, bread crumbs, flour, eggs, parsley, 1 teaspoon salt, marjoram, mace, and garlic. mix thoroughly. let meatball mixture stand.
• rinse ribs, and place in large stock pot. add onions, celery, 4 teaspoons salt, pepper, water, carrots, tomatoes, and parsley. cover, and bring to a boil. skim surface of soup. simmer for 1 1/2 hours, or until meat is tender.
• remove meat, bones, and carrots from soup. cut meat and carrots into bite-size pieces; return to soup. bring to a boil.
• shape meatball mixture into balls the size of golf balls; drop into soup. cover, and cook for 10 minutes.

mandy's crab stuffed zucchini

Ingredients

• Servings: 4
• 4 zucchini, ends trimmed
• 1 tablespoon butter
• 1/2 onion, finely chopped
• 1 clove garlic, finely chopped
• 1/2 green bell pepper, finely chopped
• 1 pound crabmeat
• 1 teaspoon ground paprika
• salt and ground black pepper to taste
• 1 cup italian seasoned bread crumbs
• 1/4 cup mayonnaise, or as needed
• 1/4 cup dry
• 3 tablespoons butter, melted
• 1/2 cup shredded parmesan cheese, divided

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• slice the zucchini in half the long way, and scoop out the seeds and flesh, leaving a 1/2-inch thick shell all around. discard flesh, or save for another use. bring a pot of lightly salted water to a boil, and immerse the zucchini boats in the boiling water for 2 minutes. remove from the water, drain, and place into a 9x12-inch baking dish. with a paper towel, blot away any excess water from the inside of the zucchini.
• melt 1 tablespoon of butter in a skillet over medium heat; cook and stir the onion, garlic, and green pepper until the onion is translucent, about 5 minutes. gently stir in the crabmeat, and cook about 5 more minutes, until the crabmeat is hot. keep the crabmeat in lump pieces as much as possible. season the crab mixture with paprika, salt, and black pepper.
• place the crab mixture into a mixing bowl, and lightly stir in bread crumbs, mayonnaise, and . add a bit more mayonnaise to help the mixture hold together, if needed. spoon the filling into the prepared zucchini shells, and brush each zucchini with about 3/4 tablespoon of melted butter. top each stuffed zucchini with 2 tablespoons of parmesan cheese.
• bake in the preheated oven until the cheese melts and the filling is hot, about 15 minutes.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

eggplant parmesan ii

Ingredients

• Servings: 8
• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated parmesan cheese, divided
• 1/2 teaspoon dried basil

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• dip eggplant slices in egg, then in bread crumbs. place in a single layer on a baking sheet. bake in preheated oven for 5 minutes on each side.
• in a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. place a layer of eggplant slices in the sauce. sprinkle with mozzarella and parmesan cheeses. repeat with remaining ingredients, ending with the cheeses. sprinkle basil on top.
• bake in preheated oven for 35 minutes, or until golden brown.

Mushroom Artichoke Sandwich

Ingredients

• Servings: 2
• 1 (12 inch) french baguette
• 1 tablespoon olive oil
• 12 ounces fresh mushrooms, sliced
• 1 (14 ounce) can quartered artichoke hearts in water, drained
• 2 tablespoons grated parmesan cheese
• 2 teaspoons garlic and onion seasoning
• salt and pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• slice the baguette in half lengthwise, split open, and toast in the preheated oven until lightly browned, 7 to 9 minutes.
• heat the olive oil in a skillet over medium heat, and cook and stir the mushrooms and artichoke hearts until the mushrooms have given up their liquid and have started to brown, about 10 minutes. stir in the parmesan cheese, garlic and onion seasoning, and salt and pepper, and cook and stir until the mixture has thickened, about 5 more minutes.
• fill the toasted bread with the mushroom filling, close the sandwich, cut in two, and serve.

famous butter chicken

Ingredients

• Servings: 4
• 2 eggs, beaten
• 1 cup crushed buttery round cracker crumbs
• 1/2 teaspoon garlic salt
• ground black pepper to taste
• 4 skinless, boneless chicken breast halves
• 1/2 cup butter, cut into pieces

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• place eggs and cracker crumbs in two separate shallow bowls. mix cracker crumbs with garlic salt and pepper. dip chicken in the eggs, then dredge in the crumb mixture to coat.
• arrange coated chicken in a 9x13 inch baking dish. place pieces of butter around the chicken.
• bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.

chef john's macaroni and cheese

Ingredients

• Servings: 6
• 1 (16 ounce) package elbow macaroni
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon pepper
• 3 cups milk
• 1 pinch ground nutmeg
• 1/4 teaspoon worcestershire sauce
• 1 teaspoon salt
• 3 cups shredded sharp cheddar cheese, divided
• 1 teaspoon dijon mustard
• 1/2 cup panko bread crumbs
• 1 tablespoon butter, melted

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. drain well.
• melt 1/4 cup butter in a large saucepan over medium heat. when the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. add thyme, cayenne pepper, and pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. pour in remaining milk and whisk again. bring the sauce just to a simmer.
• stir in nutmeg, worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. turn heat off, then add 2 1/4 cups of cheddar cheese; stir until melted and combined. add dijon mustard.
• transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. sprinkle remaining 3/4 cup of cheddar cheese on top.
• bake in the preheated oven until bread crumbs and cheddar cheese topping are golden brown, about 20 minutes.

italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• meatballs
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• sauce
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
• in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.

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.

mum's swedish meatballs

Ingredients

• Servings: 8
• 3 tablespoons butter
• 1 onion, chopped
• 2 slices bread, cubed
• 1 (12 fluid ounce) can evaporated milk, divided
• 1 1/2 pounds ground beef
• 1/2 pound ground lamb
• 2 eggs
• 2 tablespoons worcestershire sauce
• 1 tablespoon dried parsley
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive oil, or as needed
• 4 cups beef stock
• 1/4 cup all-purpose flour
• 1/4 cup

Recipe

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


• melt butter in a skillet over medium heat; cook and stir onion in the melted butter until tender, 5 to 10 minutes.
• place bread cubes in a bowl; pour 1/2 cup evaporated milk over bread cubes. set aside until bread cubes absorb milk.
• mix ground beef, ground lamb, cooked onion, bread cube mixture, eggs, worcestershire sauce, parsley, nutmeg, allspice, salt, lemon pepper, and ground black pepper together in a large bowl. form mixture into golf ball-sized meatballs.
• heat olive oil in the same skillet used for onion over medium-high heat; cook meatballs in the hot oil, turning with tongs, until all sides are browned, 10 to 15 minutes. pour in beef stock and simmer until meatballs are cooked through, 15 to 20 minutes. transfer meatballs to a serving bowl, reserving liquid in the skillet.
• remove 1 cup beef stock from skillet; whisk flour into the 1 cup stock until smooth. pour flour mixture back into skillet, whisking until mixture is smooth. gradually whisk remaining evaporated milk and into beef stock mixture. simmer, stirring occasionally, until gravy is warmed and smooth, 5 to 10 minutes. pour gravy over meatballs to serve.

baked dijon salmon

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 3 tablespoons dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• in a small bowl, stir together butter, mustard, and honey. set aside. in another bowl, mix together bread crumbs, pecans, and parsley.
• brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. season with salt and pepper, and garnish with a wedge of lemon.

penne and meatballs all'arrabbiata

Ingredients

• Servings: 6
• 1 pound ground beef chuck
• 1/2 cup panko bread crumbs
• 1/4 cup chopped flat-leaf parsley
• 1 egg
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• 3 1/2 fluid ounces extra-virgin olive oil
• 3/4 cup sliced button mushrooms
• 5 cloves garlic, minced
• 1 1/2 teaspoons red pepper flakes
• 1 (15 ounce) can diced tomatoes
• 2 fresh tomatoes, diced
• salt to taste
• 2 teaspoons sugar
• 1 (16 ounce) box penne pasta
• 1/4 cup chopped flat-leaf parsley

Recipe

Preparation Time: 30 mins Cook Time: 55 mins Ready Time: 1 hr 25 mins


• mix beef, panko, 1/4 cup parsley, egg , salt, and black pepper in a large bowl until combined. form mixture into 12 meatballs.
• heat vegetable oil in a large skillet; pan-fry meatballs in hot oil until browned on all sides, about 7 to 10 minutes. remove meatballs from heat.
• heat olive oil in a 6-quart dutch oven or a large skillet over medium heat. cook and stir mushrooms in hot oil until tender, about 5 minutes. reduce heat to medium-low and add garlic and red pepper flakes. cook and stir until garlic is golden, about 5 minutes more. stir canned and fresh tomatoes into mushrooms and season with salt.
• drop meatballs into tomato sauce and stir in sugar; bring to a boil over medium heat. reduce heat to medium-low and simmer uncovered until sauce is reduced and meatballs are no longer pink in the center, about 45 minutes.
• meanwhile, fill a large pot with lightly salted water and bring to a boil. stir in penne and return to a boil. cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. reserve 1 cup cooking water, then drain pasta.
• stir penne pasta into meatball sauce; toss to coat. stir pasta water into mixture if sauce becomes too dry. sprinkle with remaining 1/4 cup parsley to serve.

cornbread dressing with gravy

Ingredients

• Servings: 18
• 1 (19 ounce) package cornbread mix (such as martha ® - cornbread mix)
• 1/2 (14 ounce) package herb-seasoned stuffing mix (such as pepperidge farm® cubed herb seasoned stuffing)
• 1 large onion, chopped
• 2 stalks celery, chopped
• 4 cups cooked chicken, cut into bite-size pieces
• 1 (26 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 2 (16 ounce) cartons chicken broth, or as needed
• 6 eggs, beaten
• 1 cup melted butter
• salt and pepper to taste
• 2 cups cooked chicken, cut into bite-size pieces
• 1 cup chopped onion
• 1 cup chopped celery
• 4 cups chicken broth, or more as needed
• 4 hard-cooked eggs, chopped
• 2 1/2 tablespoons cornstarch, or as needed
• 2 tablespoons water

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 45 mins


• preheat an oven to 375 degrees f (190 degrees c). grease a large baking dish or roasting pan. prepare the cornbread mix according to package directions, bake, and let cool.
• remove the cooled cornbread from the pan, and crumble it into a large bowl. mix in the bread stuffing mix, 1 large onion, 2 stalks of celery, 4 cups of chicken meat, and both cans of condensed soup. stir in 2 cartons of chicken broth or as needed to moisten the dry ingredients. stir in the eggs, melted butter, and salt and pepper.
• lightly pack the mixture into the prepared pan, and bake in the preheated oven until the top is golden brown, 45 minutes to 1 hour.
• to make gravy, place 2 cups of cooked chicken meat, 1 cup of chopped onion, 1 cup of chopped celery, 4 cups of chicken broth, and the hard-cooked eggs in a large saucepan over medium-low heat, and simmer, stirring occasionally, until the vegetables are tender and the broth has reduced slightly, about 45 minutes. mix the cornstarch with water to make a paste, and stir into the gravy. bring back to a simmer, and cook until thickened, about 5 minutes, stirring occasionally. serve over stuffing casserole.

Tava

Ingredients

• Servings: 4
• 2 pounds beef stew meat, cut into 1/2 inch pieces
• 1 small red onion, diced
• 1 medium green bell pepper, seeded and diced
• 2 fresh tomatoes, diced
• 1 green chile pepper, seeded and diced (optional)
• 1/2 teaspoon chile paste

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• place the beef into a 1 quart glass baking dish. mix in the red onion, green pepper, tomato, and if using, the chile pepper. blend in the chile paste by hand.
• cook, uncovered, for 30 to 45 minutes in the preheated oven, or until the meat is no longer pink. serve hot with flatbread, or wrapped in a pita.

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.

lizzy217's lamb gyros

Ingredients

• Servings: 4
• 1/4 cup vegetable oil
• 2 tablespoons lemon juice
• 2 tablespoons
• 1 clove garlic, crushed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon ground dried thyme
• 1/8 teaspoon ground dried rosemary
• 1/8 teaspoon dried oregano
• 1 pound boneless lamb shoulder, cut into 1-inch cubes
• 1 cup plain yogurt
• 1/2 cucumber, shredded
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 (10 inch) bamboo skewers, soaked in water for 20 minutes
• 8 pocket bread rounds
• 1 tomato, sliced
• 1/2 red onion, thinly sliced
• 1 cup shredded lettuce
• 1/2 cup crumbled feta cheese (optional)

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 13 hrs 40 mins


• whisk together the vegetable oil, 2 tablespoons lemon juice, , crushed garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, marjoram, thyme, rosemary, and oregano in a bowl, and pour into a resealable plastic bag. add the cubed lamb, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator 12 to 24 hours.
• once the meat has finished marinating, remove from the refrigerator, and allow to stand at room temperature for 1 hour. while the meat is warming up, prepare the tzatziki sauce by whisking together the yogurt and cucumber in a mixing bowl along with 1 clove of minced garlic, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. wrap the sauce with plastic wrap, and refrigerate until ready to use.
• preheat the oven's broiler and set the oven rack about 4 inches from the heat source. remove the lamb cubes from the marinade, and squeeze off excess. discard the remaining marinade. spray a broiling pan with cooking spray, thread the meat the skewers, and place the skewers the prepared pan.
• broil under the preheated broiler to your desired degree of doneness, turning every few minutes so the meat cooks evenly. it should take about 10 minutes to cook the meat to medium-well.
• to assemble the sandwiches, cook each pocket bread in a microwave on high until hot, 20 to 30 seconds each. split each piece in half, and open up the pockets. divide the tomato and onion slices among the pocket bread halves. stuff with shredded lettuce, then fill with the broiled lamb. sprinkle with crumbled feta cheese, and top with the tzatziki sauce to serve.

Chicken Bogg

Ingredients

• Servings: 10
• 2 pounds skinless, boneless chicken breast halves - cut into chunks
• 1 pound smoked beef sausage, cut into chunks
• 1 pound lamb sausage
• 2 large onions, quartered
• 4 cups instant rice
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place the chicken, smoked sausage, lamb sausage and onions into a large pot. fill with enough water to cover them all by 3 inches. season with a little salt and pepper. bring to a boil, cover and cook for 1 hour. stir in the rice, and turn off heat. let stand covered for 5 minutes to cook the rice.

Fish Fry Bake

Ingredients

• Servings: 6
• 1 (14 ounce) package breaded frozen fish sticks
• 1 (16 ounce) package frozen french fries
• 1 (10.75 ounce) can condensed cream of celery soup
• 3/4 cup milk
• 1/3 cup mayonnaise
• 1 teaspoon curry powder

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• line the bottom of a 9x13 inch baking dish with fish sticks. sprinkle fries in a layer over the fish. mix together the cream of celery soup, milk, and mayonnaise; pour over the fish and fries.
• bake uncovered for 45 minutes in the preheated oven. cool slightly before serving.

chicken milano

Ingredients

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

Recipe

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


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

turkey curry

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1/2 teaspoon ground cinnamon
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon ground tumeric
• 3/4 cup water
• 2 green chile peppers, halved lengthwise
• 1 pound cubed cooked turkey
• 1 teaspoon spicy red chili powder
• 1/2 tablespoon garam masala
• salt to taste

Recipe

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


• heat oil over medium heat in a large skillet. sprinkle the cinnamon into the oil and stir until fragrant. stir the onion into the cinnamon oil and cook for 5 minutes, until softened and golden in color. stir in the garlic, ginger, and turmeric, and continue to cook for 3 additional minutes. pour in 1/4 water and cook for 2 minutes, adding a bit more water if mixture is too thick.
• stir the green chilies, turkey, chili powder, garam masala, and the rest of the water into the sauce. cover and cook for 10 minutes until mixture has thickened to sauce consistency, adding additional water if mixture looks dry. taste the curry and add salt if needed.

Liver And Bacon

Ingredients

• Servings: 6
• 1 pound bacon
• 1 pound calves' liver, sliced
• 1 (5.5 ounce) package lamb flavored seasoning coating mix (e.g. - shake-n-bake)

Recipe

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


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside.
• pour seasoning coating mix into a large resealable plastic bag. place calves' liver in bag one slice at a time; seal, and toss to coat.
• cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. depending on the size of your skillet you may need to work in batches and add more bacon grease. liver is done when juices run clear. return bacon to the skillet during the last 2 minutes of cooking to warm through. serve hot with your favorite side dish.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

armenian shish kabob

Ingredients

• Servings: 6
• 1/2 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dry
• 1 tablespoon minced garlic
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried rosemary leaves
• 1 bay leaf
• 2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
• 2 large onions, peeled, cut into 8 wedges each
• 2 large green bell peppers, cut into 8 wedges each
• 12 mushrooms, stems removed
• 2 large tomatoes, cut into 8 wedges

Recipe

Cook Time: 18 mins Ready Time: 1 hr 18 mins


• stir together olive oil, lemon juice, , and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
• position oven rack to its top setting and set oven to broil.
• remove lamb from marinade and thread metal skewers; reserve marinade. thread onion wedges, green peppers, and mushrooms separate metal skewers. brush vegetables with reserved marinade.
• broil the skewers on a broiler pan, turning frequently. cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. remove from oven, and allow to cool until cool enough to handle.
• remove skewers from ingredients and set aside. reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. place broiler pan and brush again with marinade. discard remaining marinade.
• broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.

lizzy217's lamb gyros

Ingredients

• Servings: 4
• 1/4 cup vegetable oil
• 2 tablespoons lemon juice
• 2 tablespoons
• 1 clove garlic, crushed
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried marjoram
• 1/8 teaspoon ground dried thyme
• 1/8 teaspoon ground dried rosemary
• 1/8 teaspoon dried oregano
• 1 pound boneless lamb shoulder, cut into 1-inch cubes
• 1 cup plain yogurt
• 1/2 cucumber, shredded
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 (10 inch) bamboo skewers, soaked in water for 20 minutes
• 8 pocket bread rounds
• 1 tomato, sliced
• 1/2 red onion, thinly sliced
• 1 cup shredded lettuce
• 1/2 cup crumbled feta cheese (optional)

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 13 hrs 40 mins


• whisk together the vegetable oil, 2 tablespoons lemon juice, , crushed garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, marjoram, thyme, rosemary, and oregano in a bowl, and pour into a resealable plastic bag. add the cubed lamb, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator 12 to 24 hours.
• once the meat has finished marinating, remove from the refrigerator, and allow to stand at room temperature for 1 hour. while the meat is warming up, prepare the tzatziki sauce by whisking together the yogurt and cucumber in a mixing bowl along with 1 clove of minced garlic, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/4 teaspoon pepper. wrap the sauce with plastic wrap, and refrigerate until ready to use.
• preheat the oven's broiler and set the oven rack about 4 inches from the heat source. remove the lamb cubes from the marinade, and squeeze off excess. discard the remaining marinade. spray a broiling pan with cooking spray, thread the meat the skewers, and place the skewers the prepared pan.
• broil under the preheated broiler to your desired degree of doneness, turning every few minutes so the meat cooks evenly. it should take about 10 minutes to cook the meat to medium-well.
• to assemble the sandwiches, cook each pocket bread in a microwave on high until hot, 20 to 30 seconds each. split each piece in half, and open up the pockets. divide the tomato and onion slices among the pocket bread halves. stuff with shredded lettuce, then fill with the broiled lamb. sprinkle with crumbled feta cheese, and top with the tzatziki sauce to serve.

chef john's macaroni and cheese

Ingredients

• Servings: 6
• 1 (16 ounce) package elbow macaroni
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon pepper
• 3 cups milk
• 1 pinch ground nutmeg
• 1/4 teaspoon worcestershire sauce
• 1 teaspoon salt
• 3 cups shredded sharp cheddar cheese, divided
• 1 teaspoon dijon mustard
• 1/2 cup panko bread crumbs
• 1 tablespoon butter, melted

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. drain well.
• melt 1/4 cup butter in a large saucepan over medium heat. when the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. add thyme, cayenne pepper, and pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. pour in remaining milk and whisk again. bring the sauce just to a simmer.
• stir in nutmeg, worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. turn heat off, then add 2 1/4 cups of cheddar cheese; stir until melted and combined. add dijon mustard.
• transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. sprinkle remaining 3/4 cup of cheddar cheese on top.
• bake in the preheated oven until bread crumbs and cheddar cheese topping are golden brown, about 20 minutes.

chef john's macaroni and cheese

Ingredients

• Servings: 6
• 1 (16 ounce) package elbow macaroni
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon pepper
• 3 cups milk
• 1 pinch ground nutmeg
• 1/4 teaspoon worcestershire sauce
• 1 teaspoon salt
• 3 cups shredded sharp cheddar cheese, divided
• 1 teaspoon dijon mustard
• 1/2 cup panko bread crumbs
• 1 tablespoon butter, melted

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. drain well.
• melt 1/4 cup butter in a large saucepan over medium heat. when the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. add thyme, cayenne pepper, and pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. pour in remaining milk and whisk again. bring the sauce just to a simmer.
• stir in nutmeg, worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. turn heat off, then add 2 1/4 cups of cheddar cheese; stir until melted and combined. add dijon mustard.
• transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. sprinkle remaining 3/4 cup of cheddar cheese on top.
• bake in the preheated oven until bread crumbs and cheddar cheese topping are golden brown, about 20 minutes.

Fish Fry Bake

Ingredients

• Servings: 6
• 1 (14 ounce) package breaded frozen fish sticks
• 1 (16 ounce) package frozen french fries
• 1 (10.75 ounce) can condensed cream of celery soup
• 3/4 cup milk
• 1/3 cup mayonnaise
• 1 teaspoon curry powder

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• line the bottom of a 9x13 inch baking dish with fish sticks. sprinkle fries in a layer over the fish. mix together the cream of celery soup, milk, and mayonnaise; pour over the fish and fries.
• bake uncovered for 45 minutes in the preheated oven. cool slightly before serving.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

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.

Liver And Bacon

Ingredients

• Servings: 6
• 1 pound bacon
• 1 pound calves' liver, sliced
• 1 (5.5 ounce) package lamb flavored seasoning coating mix (e.g. - shake-n-bake)

Recipe

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


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside.
• pour seasoning coating mix into a large resealable plastic bag. place calves' liver in bag one slice at a time; seal, and toss to coat.
• cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. depending on the size of your skillet you may need to work in batches and add more bacon grease. liver is done when juices run clear. return bacon to the skillet during the last 2 minutes of cooking to warm through. serve hot with your favorite side dish.

grilled ham and cheese with a twist

Ingredients

• Servings: 2
• 1/4 cup mango chutney
• 4 slices crusty bread, cut diagonally from a large loaf
• 6 slices black forest ham
• 4 slices cheddar cheese
• 2 tablespoons butter, softened

Recipe

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


• spread chutney two slices of bread. place three slices of ham on top of each piece of bread followed by two slices of cheddar cheese. place the remaining slices of bread on top of the cheese, then butter the outsides of the sandwiches on both sides.
• cook in a large skillet over medium heat until golden brown, then flip over, and continue cooking until cheese is melted and sandwiches are golden brown on the other side, 2 to 3 minutes per side.

turkey curry

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1/2 teaspoon ground cinnamon
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1/2 teaspoon ground tumeric
• 3/4 cup water
• 2 green chile peppers, halved lengthwise
• 1 pound cubed cooked turkey
• 1 teaspoon spicy red chili powder
• 1/2 tablespoon garam masala
• salt to taste

Recipe

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


• heat oil over medium heat in a large skillet. sprinkle the cinnamon into the oil and stir until fragrant. stir the onion into the cinnamon oil and cook for 5 minutes, until softened and golden in color. stir in the garlic, ginger, and turmeric, and continue to cook for 3 additional minutes. pour in 1/4 water and cook for 2 minutes, adding a bit more water if mixture is too thick.
• stir the green chilies, turkey, chili powder, garam masala, and the rest of the water into the sauce. cover and cook for 10 minutes until mixture has thickened to sauce consistency, adding additional water if mixture looks dry. taste the curry and add salt if needed.

Fish Fry Bake

Ingredients

• Servings: 6
• 1 (14 ounce) package breaded frozen fish sticks
• 1 (16 ounce) package frozen french fries
• 1 (10.75 ounce) can condensed cream of celery soup
• 3/4 cup milk
• 1/3 cup mayonnaise
• 1 teaspoon curry powder

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• line the bottom of a 9x13 inch baking dish with fish sticks. sprinkle fries in a layer over the fish. mix together the cream of celery soup, milk, and mayonnaise; pour over the fish and fries.
• bake uncovered for 45 minutes in the preheated oven. cool slightly before serving.