crunchy cheesy fish and spinach casserole

Ingredients

• Servings: 4
• cooking spray
• 1 pound fresh spinach
• 1 teaspoon garlic salt
• 1 pound cod, cut into large pieces
• 1 lemon, zested and juiced
• 1 tablespoon chopped fresh dill
• 1 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 1 cup shredded sharp cheddar cheese
• 1/4 cup italian-seasoned bread crumbs
• 1/4 cup panko bread crumbs

Recipe

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


• preheat an oven to 450 degrees f (230 degrees c). spray a 9x13-inch casserole dish with cooking spray.
• evenly spread spinach in the bottom of prepared casserole dish; sprinkle with garlic salt. arrange fish atop spinach, keeping the pieces side by side and larger pieces toward the outside of dish. top fish with lemon zest, lemon juice, dill, sea salt, and black pepper.
• combine cheddar cheese, italian-seasoned bread crumbs, and panko bread crumbs in a bowl; spread evenly over fish. cover dish with aluminum foil.
• bake in the preheated for 12 to 15 minutes; uncover and cook until fish flakes easily with a fork and topping is lightly browned and crunchy, 5 to 8 more minutes.

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.

crunchy walnut crusted salmon filets

Ingredients

• Servings: 12
• 3 cups california walnuts
• 6 tablespoons dry bread crumbs
• 6 tablespoons lemon rind, finely grated
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh dill, chopped
• salt and pepper
• 12 (3 ounce) salmon filets, skin on
• dijon mustard
• 1/4 cup fresh lemon juice

Recipe

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


• place walnuts in food processor; coarsely chop. add bread crumbs, lemon rind, olive oil and dill; pulse until crumbly. mixture should stick together. season; set aside.
• arrange salmon fillets skin side down on parchment paper lined baking sheets. brush tops with mustard.
• spoon 1/3 cup of walnut crumb mixture over each fillet; gently press the crumb mixture into the surface of the fish. cover with plastic wrap; refrigerate for up to 2 hours.
• bake at 350 degrees f 15 to 20 minutes, or until salmon flakes with a fork. just before serving, sprinkle each with 1 tsp lemon juice.

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.

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.

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.

Paleo Maryland Crab Cakes

Ingredients

• Servings: 6
• 1 large egg
• 2 tablespoons mayonnaise
• 1 teaspoon dijon mustard
• 1/2 teaspoon worcestershire sauce
• 1/4 teaspoon hot pepper sauce (such as tabasco®)
• 1/4 teaspoon lemon juice
• 1 1/2 teaspoons seafood seasoning, such as old bay™
• ground black pepper to taste
• 1 pound fresh lump crabmeat
• 1/4 cup almond flour
• 1 tablespoon finely diced red pepper
• 2 teaspoons sliced green onion
• 1 tablespoon chopped fresh parsley
• 1/3 cup almond flour

Recipe

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


• grease a baking sheet.
• whisk together egg, mayonnaise, dijon mustard, worcestershire sauce, hot sauce, lemon juice, seafood seasoning, and black pepper in a bowl.
• place crab meat in a separate bowl and pour egg and mayonnaise mixture in; gently combine with hands. mix in 1/4 cup almond flour, peppers, green onions, and parsley.
• form mixture into 6 patties. place 1/3 cup almond flour in a shallow bowl. dredge each cake in almond flour and set on prepared sheet pan; refrigerate for at least 1 hour.
• preheat oven to 400 degrees f (200 degrees c).
• bake crab cakes in the oven until golden brown, 15 to 20 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.

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.

Mrs. Prophet's Roasted Garlic French Bread

Ingredients

• Servings: 8
• 1 (4 ounce) package idahoan® roasted garlic flavored mashed potatoes, dry
• 1 pound butter, softened
• 1 loaf french bread

Recipe

• mix the dry package of idahoan roasted garlic potatoes with the butter until blended.
• slice the french bread length wise and generously spread with the roasted garlic mixture.
• toast under the broiler until butter spread is melted and toasted on top.

Holiday Oyster Stuffing

Ingredients

• Servings: 10
• 1 1/2 cups turkey broth
• 1/4 cup margarine
• 1 (6 ounce) package corn bread stuffing mix
• 1 pound bulk lamb sausage
• 1 pound ground beef (optional)
• 1 small onion, chopped
• 1 egg, beaten
• 1 pint shucked oysters, drained, or more if desired
• turkey giblets, cooked and chopped (optional)
• 1 teaspoon poultry seasoning
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x9-inch baking dish.
• bring the turkey broth to a boil in a saucepan over medium heat, and melt the margarine in the broth. stir in the stuffing mix until thoroughly combined. transfer the stuffing to a large bowl. stir in lamb sausage, ground beef, onion, and egg until the mixture is well combined, and lightly mix in the oysters, turkey giblets, poultry seasoning, salt, and black pepper. transfer the oyster stuffing to the prepared baking dish, and cover dish with foil.
• bake in the preheated oven until the sausage and ground beef are cooked through and the stuffing is crisp and lightly browned, about 1 hour.

incredibly cheesy turkey meatloaf

Ingredients

• Servings: 8
• 2 pounds ground turkey
• 1 cup milk
• 1 cup italian seasoned bread crumbs
• 2 eggs
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 pound colby cheese, cut into 1/2-inch cubes
• 1/2 cup ketchup (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a bowl, mix the turkey, milk, bread crumbs, and eggs by hand. season with salt and pepper. fold the cheese cubes into the mixture. transfer to a loaf pan, and top with ketchup.
• bake 1 hour in the preheated oven, to an internal temperature of 180 degrees f (85 degrees c).

easy sweet 'n hot greek salsa with pita

Ingredients

• Servings: 4
• 1 (8.75 ounce) jar dickinson's® sweet 'n' hot pepper & onion relish
• 2 fresh tomatoes, chopped
• 1/2 cup sliced kalamata or black olives
• 1/4 cup chopped parsley
• 4 ounces feta cheese, crumbled
• 1 package pita bread rounds (6 to 8-inch), cut into wedges

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• mix relish, tomatoes, olives and parsley in small bowl. sprinkle with feta cheese. serve with pita wedges.

salmon cakes by melt® buttery spread

Ingredients

• Servings: 12
• 1/2 cup white
• 3 tablespoons old bay seasoning, divided
• 1 tablespoon kosher salt
• 1 (1 pound) boneless salmon fillet
• 1 teaspoon kosher salt
• 1 1/2 cups dried bread crumbs
• 3 tablespoons melt® organic buttery spread
• 4 scallions, finely chopped
• 1 small yellow onion, finely chopped
• 2 eggs, beaten
• juice of 1 lemon
• canola oil for frying

Recipe

• combine 4 cups water, , 2 tbsp. old bay, and 1 tbsp. salt in a 10" skillet. bring to a boil over high heat.
• add salmon skin side down, turn off the heat, cover, and let salmon cook gently in the hot liquid for 10 minutes.
• using a metal spatula, transfer salmon to a plate skin side up and let cool. (the salmon should still be rare in the middle.)
• peel off and discard salmon skin. break salmon into small pieces and places pieces in a large bowl.
• add the remaining old bay and salt along with the bread crumbs, melt®, scallions, onions, eggs, and lemon juice. stir ingredients until just combined and refrigerate for 1/2 hour.
• spoon some of the salmon mixture into a 1/3-cup measuring cup and gently pack it with your hands. unmold and press gently with your hand to form a 2"-wide patty; transfer patty to a parchment paper-lined baking sheet. repeat to make 12 patties. refrigerate patties for at least 1 hour or overnight.
• add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". heat over medium-high heat until oil registers 325 degrees on a deep-fry thermometer. using a metal spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes.
• transfer cakes to a paper towel-lined plate and repeat with remaining patties.

Farm Lady's Delicious Chicken Parmesan

Ingredients

• Servings: 4
• 2 cups spaghetti sauce
• 1 egg white
• 1 tablespoon water
• 1/2 cup all-purpose flour
• 1 cup dry bread crumbs
• 2 tablespoons grated parmesan cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 4 (4 ounce) skinless, boneless chicken breast halves - pounded 1/4 inch thick
• butter-flavored cooking spray
• 1 cup shredded mozzarella cheese

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). pour spaghetti sauce into a saucepan over low heat.
• whisk egg white and water together in a shallow bowl until evenly combined. spread the flour out a plate. in a shallow bowl, mix the bread crumbs, parmesan cheese, basil, oregano, salt, and black pepper until thoroughly combined.
• dip the chicken breasts into the flour, and shake off loose flour; dip them into the egg white, then gently press into the seasoned crumbs. shake off loose crumbs; spray both side of the chicken breasts with the cooking spray. lay the chicken breasts a nonstick baking sheet.
• bake the chicken breasts in the preheated oven until golden brown, 10 to 12 minutes. remove from oven, and sprinkle with the mozzarella cheese; return to oven and bake until the cheese is melted and starting to brown, 1 to 2 more minutes. serve topped with the hot spaghetti sauce.

cabbage stuffed pita pockets

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1 head cabbage, cored and chopped
• 1/2 onion, chopped
• 1 cup shredded carrots
• 1 (4.5 ounce) can mushroom stems and pieces, drained
• salt and ground black pepper to taste
• 6 whole wheat pita breads, halved
• 1 cup shredded mozzarella cheese

Recipe

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


• heat a large skillet over medium-high heat and cook and stir the ground beef until the meat is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. transfer ground beef to a bowl; set aside. cook and stir the cabbage, onion, carrots, and mushroom in the skillet over medium-high heat until the vegetables are tender, 5 to 7 minutes. stir in the beef, and season with salt and pepper.
• fill each pita half with the hot cabbage mixture. top with mozzarella cheese.

honey mustard oven-baked chicken tenders

Ingredients

• Servings: 8
• 1/2 cup prepared yellow mustard
• 1/2 cup honey
• 2 tablespoons orange juice
• 1 clove garlic, minced
• 1 cup whole wheat flour
• 1 teaspoon salt, divided
• 3 cups whole wheat panko bread crumbs
• 3 eggs, beaten
• 2 pounds skinless, boneless chicken breast halves, cut into strips

Recipe

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


• stir mustard, honey, orange juice, garlic together in a glass or ceramic bowl. transfer 1/4 cup mustard mixture to a bowl to use as a dipping sauce; add chicken to the remaining mustard mixture and toss to coat. marinate chicken for at least 30 minutes, or up to 3 hours.
• preheat an oven to 450 degrees f (230 degrees c). place wire cooling racks baking sheets.
• stir whole wheat flour and 1/2 teaspoon salt together in a shallow bowl. stir bread crumbs and 1/2 teaspoon salt together in another shallow bowl. place beaten eggs in another shallow bowl.
• gently press a chicken strip into the flour mixture to coat and shake to remove excess flour. dip into the beaten egg, then press into bread crumb mixture. gently toss between your hands so any bread crumbs that haven't stuck can fall away. place the breaded chicken strips baking sheets prepared with wire cooling racks.
• bake chicken in the preheated oven until no longer pink in the center and the juices run clear, 15 to 18 minutes. serve with reserved mustard sauce.

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.

smoky chipotle mac and cheese

Ingredients

• Servings: 6
• 1 (16 ounce) package elbow macaroni
• 1 (11 ounce) can condensed cheddar cheese soup
• 1 (12 ounce) can evaporated milk
• 1 pound shredded colby cheese
• 1 chipotle chile in adobo sauce, finely chopped
• 1/2 cup panko bread crumbs
• 1 tablespoon olive oil

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 2-quart casserole dish.
• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain.
• stir soup, evaporated milk, colby cheese, and chipotle chile into the cooked pasta until well combined. spoon mixture into the prepared casserole dish.
• stir together panko bread crumbs and olive oil in a small bowl. sprinkle bread crumb mixture over the top of casserole.
• bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 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.

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.

chicken pot pie casserole

Ingredients

• Servings: 6
• 2 eggs
• 3 cups frozen shredded hash browns
• salt and ground black pepper to taste
• 1 (16 ounce) package frozen mixed vegetables
• 1 (10.75 ounce) can cream of mushroom soup
• 1 cup chopped cooked chicken
• 1/2 cup bread crumbs
• 2 tablespoons butter, melted

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). grease a 9-inch square baking dish.
• beat eggs together in a bowl. add hash browns and mix well; season with salt and pepper. press hash brown mixture into the prepared baking dish.
• bake in the preheated oven until crust is lightly browned, about 15 minutes.
• mix vegetables, cream of mushroom soup, and chicken together in a bowl and spread over the crust; top with bread crumbs. drizzle butter over bread crumb layer and season with salt and pepper.
• bake in the preheated oven until heated through and bread crumbs are lightly browned, about 30 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 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.

grilled cheese de mayo

Ingredients

• Servings: 1
• 1 tablespoon mayonnaise, divided
• 2 slices white bread
• 2 slices american cheese
• 1 slice pepperjack cheese

Recipe

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


• spread 1/2 the mayonnaise one side of a slice of bread and place, mayonnaise-side down, in a skillet. place american cheese and pepperjack cheese on top of the bread. spread remaining mayonnaise one side of the remaining bread and place, mayonnaise-side up, on top of the cheese.
• cook sandwich in the skillet over medium heat until cheese melts and the bread is golden brown, about 2 1/2 minutes per side.

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.

chef john's beef braciole

Ingredients

• Servings: 4
• 2 (8 ounce) beef top sirloin steaks
• 1/2 cup bread crumbs
• 2 cloves garlic, crushed
• 2 tablespoons olive oil
• 3 tablespoons chopped raisins
• 1/3 cup freshly shredded parmesan cheese
• 1 pinch salt, or to taste
• 1 pinch freshly ground black pepper, or to taste
• 1 tablespoon chopped fresh oregano
• 1 egg
• 1 tablespoon olive oil
• 1 cup water
• 1 pinch red pepper flakes, or to taste
• 1 bay leaf
• 1 1/2 cups tomato sauce

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 55 mins


• place steaks between 2 pieces of heavy plastic; pound meat about 1/4-inch thick using a meat pounder. if a piece of meat breaks off, use it to patch a thinner area.
• place bread crumbs into a mixing bowl and stir in garlic, 2 tablespoons olive oil, raisins, parmesan cheese, salt, black pepper, oregano, and egg until thoroughly combined.
• season steak with salt and pepper; place half the bread crumb stuffing the bottom 2/3 of a steak, leaving the top third of the steak without stuffing. lightly press the stuffing the meat and roll the steak up into a tight roll, starting from the stuffed end. tie 3 to 4 pieces of kitchen string around the roll to hold it together. trim ends of string. repeat with remaining steak and stuffing.
• heat 1 tablespoon olive oil in a skillet over medium-high heat. pan-fry the steak rolls in the hot oil until well browned on all sides, 2 to 3 minutes per side. pour in water and dissolve pan juices and browned bits of food in the water.
• season steak rolls with salt and pepper; add red pepper flakes and bay leaf to the water. spread tomato sauce rolls. pan liquid should cover the rolls about halfway up.
• bring to a boil, reduce heat to low, and simmer, covered, for 10 minutes; turn rolls over and cook covered about 10 more minutes. an instant-read meat thermometer inserted into the center of the stuffing should read at least 145 degrees f (65 degrees c). remove from pan, transfer to a platter, and let them rest for 10 minutes.
• raise heat to medium, bring sauce to a boil, and cook, stirring often, until sauce has reduced by half, about 10 minutes. slice the rolls crosswise. serve arranged on a little sauce and drizzle more sauce on top.

meatloaf for tomato haters

Ingredients

• Servings: 6
• 1 cup diced onion
• 1 cup diced green bell pepper
• 3/4 cup italian-style bread crumbs
• 1/4 cup hot pepper sauce
• 1 egg
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 pounds ground beef
• 1 (.75 ounce) packet dry brown gravy mix

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix onion, bell pepper, bread crumbs, hot pepper sauce, egg, salt, and pepper together in a large bowl. add ground beef; mix.
• press beef mixture into a loaf pan. sprinkle brown gravy mix over meat.
• bake in preheated oven until cooked through and browned, 1 hour. remove from oven and let rest for 10 minutes before serving.

cheddar baked chicken

Ingredients

• Servings: 6
• 1/4 cup butter, melted
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 egg
• 1 tablespoon milk
• 1 cup shredded cheddar cheese
• 1/2 cup italian seasoned bread crumbs
• 1 cup crispy rice cereal
• 3 skinless, boneless chicken breast halves - cut in half
• 2 tablespoons butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 350 degrees f (175 degrees c). coat a medium baking dish with 1/4 cup melted butter.
• in a bowl, mix the flour, salt, pepper, and garlic powder. in a separate bowl, beat together the egg and milk. in a third bowl, mix the cheese, bread crumbs, cereal. dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. arrange in the prepared baking dish. drizzle 2 tablespoons butter evenly over chicken.
• bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

Hungarian Lecso Ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 2 pounds green bell peppers, seeded and cubed
• 1 onion, diced
• 2 (14.5 ounce) cans diced tomatoes
• salt and pepper to taste
• 1/4 cup paprika
• 6 eggs
• 4 slices rye bread

Recipe

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


• heat the olive oil in a large deep skillet over medium heat. add the onions and green peppers; cook and stir until soft, about 10 minutes. pour in the tomatoes, and season with salt, pepper and paprika. cook and stir for another 10 minutes.
• in a medium bowl, whisk the eggs with a fork until well blended. push all of the vegetables to one side of the pan. pour the eggs into the empty half of the pan. allow them to cook about halfway, then stir everything together, and cook for another 5 minutes. serve over slices of rye bread.

almond and parmesan crusted tilapia

Ingredients

• Servings: 4
• 1 teaspoon olive oil, or as needed
• 3 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1/4 cup buttery spread (such as smart balance®), softened
• 1/4 cup slivered almonds, crushed
• 3 tablespoons reduced-fat olive oil mayonnaise
• 2 tablespoons bread crumbs
• 2 tablespoons fresh lemon juice
• 1 teaspoon seafood seasoning (such as old bay®)
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 1 pound tilapia fillets

Recipe

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


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a broiling pan with aluminum foil or spray with olive oil cooking spray.
• heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, 3 to 5 minutes.
• mix parmesan cheese, garlic, buttery spread, almonds, mayonnaise, bread crumbs, lemon juice, seafood seasoning, basil, black pepper, onion powder, and celery salt together in a bowl.
• arrange tilapia fillets in a single layer on the prepared pan; cover pan with aluminum foil.
• broil in the preheated oven for 2 to 3 minutes. flip fillets, cover pan with aluminum foil, and broil for 2 to 3 more minutes. remove aluminum foil and cover fillets with parmesan cheese mixture. broil in the oven until fish flakes easily with a fork and topping is browned, about 2 more minutes.

garlic chicken fried chicken

Ingredients

• Servings: 4
• 2 teaspoons garlic powder, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup seasoned bread crumbs
• 1 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• 4 skinless, boneless chicken breast halves - pounded thin
• 1 cup oil for frying, or as needed

Recipe

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


• in a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. in a separate dish, whisk together the milk and egg.
• heat the oil in an electric skillet set to 350 degrees f (175 degrees c). dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
• fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. remove from the oil with a slotted spatula, and 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.

baked salmon fillets dijon

Ingredients

• Servings: 4
• 4 (4 ounce) fillets salmon
• 3 tablespoons prepared dijon-style mustard
• salt and pepper to taste
• 1/4 cup italian-style dry bread crumbs
• 1/4 cup butter, melted

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). line a shallow baking pan with aluminum foil.
• place salmon skin-side down on foil. spread a thin layer of mustard on the top of each fillet, and season with salt and pepper. top with bread crumbs, then drizzle with melted butter.
• bake in a preheated oven for 15 minutes, or until salmon flakes easily with a fork.

butternut squash mac and cheese

Ingredients

• Servings: 10
• 1 butternut squash, halved lengthwise and seeded
• 1 (16 ounce) package rotini pasta
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dry mustard
• 2 cups milk
• 6 ounces shredded white cheddar cheese
• 6 ounces shredded cheddar cheese
• 1/4 cup seasoned dry bread crumbs, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c).
• place butternut squash, cut-side down, on a baking sheet.
• roast squash in the preheated oven until soft, 40 to 50 minutes. remove squash flesh from skin and set aside. reduce oven temperature to 375 degrees f (190 degrees c).
• bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
• melt butter in a large saucepan over medium heat. whisk flour and mustard into melted butter until smooth, about 1 minute. gradually whisk milk into flour mixture until the mixture has the texture of heavy cream, 5 to 7 minutes. remove from heat.
• stir butternut squash, white cheddar cheese, and cheddar cheese into milk mixture until cheese is melted. stir rotini into cheese mixture. pour cheese mixture into a 9x13-inch baking dish. top with bread crumbs.
• bake in the preheated oven until bread crumbs are golden, about 10 minutes.

garlic chicken fried chicken

Ingredients

• Servings: 4
• 2 teaspoons garlic powder, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 cup seasoned bread crumbs
• 1 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• 4 skinless, boneless chicken breast halves - pounded thin
• 1 cup oil for frying, or as needed

Recipe

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


• in a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. in a separate dish, whisk together the milk and egg.
• heat the oil in an electric skillet set to 350 degrees f (175 degrees c). dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
• fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. remove from the oil with a slotted spatula, 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.

Sausage Bread

Ingredients

• Servings: 2
• 1 (16 ounce) package hot bread roll mix
• 2 pounds lamb sausage
• 2 (8 ounce) packages pepperoni, finely chopped
• 5 tablespoons grated parmesan cheese
• 3 cups shredded mozzarella cheese
• 2 cups shredded cheddar cheese
• 2 eggs
• 1 1/2 teaspoons dried parsley
• 2 teaspoons garlic powder
• 1 teaspoon monosodium glutamate (msg)
• 1 teaspoon dried minced onion
• 1/2 teaspoon dried oregano
• 2 eggs, beaten

Recipe

• prepare roll mix according to package directions, letting rise only once, about 1 hour.
• preheat oven to 350 degrees f (175 degrees c). line a large baking sheet with parchment paper.
• in a large skillet brown the lamb sausage and pepperoni and drain well.
• in a large bowl, combine the cooked sausage mixture, parmesan cheese, mozzarella cheese, cheddar cheese, 2 beaten eggs, parsley flakes, garlic powder, msg powder, onion flakes, and oregano. stir until well combined.
• divide the risen dough in two. on a floured board roll out one half to a rectangle about 1 inch thick. spread 1/2 of the filling over the rectangle. starting at the wide end roll two times then fold in the sides. continue rolling until the end, making sure the seal is on top. repeat with remaining half.
• place rolls on the prepared baking sheet. brush generously with beaten egg. use toothpicks to help hold the seam shut. bake at 350 degrees f (175 degrees c) for 1 hour.

thanksgiving turkey with italian meat stuffing

Ingredients

• Servings: 1
• 1 pound ground beef
• 1/2 (1 pound) loaf day-old italian bread
• 1 large onion, chopped
• 2 large stalks celery with leaves, chopped
• 1/2 cup chopped fresh mushrooms (optional)
• 4 cloves garlic, chopped, or more to taste
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/2 cup freshly shredded parmesan cheese
• 1 large egg
• salt and ground black pepper to taste
• 1 (15 pound) whole turkey, neck and giblets removed
• 2 tablespoons olive oil
• 2 lemons, cut in half
• 2 cloves garlic, chopped, or to taste
• 2 teaspoons garlic powder, or to taste
• 1 cup water (optional)

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• place the ground beef into a skillet, and cook and stir the meat until browned and crumbly, breaking it up into chunks as it cooks, about 10 minutes. drain grease. place the ground beef into a large mixing bowl.
• tear the bread into rough chunks, and place into a bowl; soak bread in water until moistened, and squeeze the water out of the bread. crumble the wet bread into the bowl with the ground beef. mix in the onion, celery, mushrooms, 4 cloves of garlic, flat-leaf parsley, parmesan cheese, and egg until thoroughly combined. season with salt and black pepper.
• rinse the turkey, and pat dry with paper towels. lightly stuff the turkey with the ground beef mixture, and place into a roasting pan with a lid. rub the turkey with olive oil, squeeze lemons over the turkey, and sprinkle 2 more cloves of garlic, the garlic powder, and more salt and black pepper over the bird.
• roast the turkey uncovered in the preheated oven until the skin is browned, about 45 minutes. reduce heat to 350 degrees c (175 degrees c), and cover the turkey with the lid. continue roasting until the juices run clear and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees f (80 degrees c), about 5 more hours. baste occasionally. if the bottom of the roasting pan looks dry, pour in water.

oven fried chicken iii

Ingredients

• Servings: 5
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1 cup dried bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1 cup mayonnaise

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl or gallon size resealable plastic bag, mix together the bread crumbs, garlic powder, salt, pepper, thyme and paprika.
• coat the chicken pieces with mayonnaise. place chicken pieces in bowl/bag with bread crumb mixture and coat/shake until well coated. place chicken pieces in a lightly greased 9x13 inch baking dish and bake for 45 minutes or until juices run clear.

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.

How To Make A Tuna Melt

Ingredients

• Servings: 2
• 1 (6.5 ounce) jar oil-packed tuna, drained
• 1 tablespoon minced green onion
• 2 tablespoons finely diced celery
• 2 teaspoons capers, drained
• 1 teaspoon asian chile paste (such as sambal oelek)
• 2 tablespoons mayonnaise, or more to taste
• 1/3 cup fresh mozzarella cheese
• salt and ground black pepper to taste
• 2 tablespoons softened butter, divided
• 2 thick slices french bread
• 1/4 cup shredded sharp white cheddar cheese, divided
• 1 pinch cayenne pepper, or to taste

Recipe

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


• place tuna into a mixing bowl and lightly break apart with a fork. add green onion, celery, capers, chile paste, and mayonnaise. pinch small pieces from mozzarella cheese into the tuna salad and stir to mix. season with salt and black pepper; refrigerate tuna salad until needed.
• heat oven's broiler. line a baking sheet with aluminum foil.
• spread butter generously on both sides of french bread slices.
• broil buttered bread until golden brown on top, 2 to 3 minutes. flip bread slices and broil other side until toasted, 2 to 3 more minutes. remove from oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom.
• gently spread tuna salad bread slices using 2 forks. press the salad the bread and spread tuna all the way to the edges of the bread. spread shredded sharp cheddar over each sandwich. dust tops with cayenne pepper.
• place sandwiches under broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.

hot chicken salad iii

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves, cooked and cut into bite-sized pieces
• salt and pepper to taste
• 1 cup cooked white rice
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (16 ounce) can sliced mushrooms, drained
• 1 cup chopped celery
• 1/3 cup chopped onion
• 1/3 cup sliced almonds
• 3/4 cup mayonnaise
• 6 slices white bread
• 1 tablespoon butter, softened

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl combine the chicken, salt and pepper, rice, soup, mushrooms, celery, onion, almonds and mayonnaise. mix well and spread mixture into an ungreased 9x13 inch baking dish.
• spread a generous layer of butter or margarine one side of each slice of bread, then tear bread into small pieces and place on top of chicken mixture to form a top 'crust'.
• place baking dish on center oven rack and bake at 350 degrees f (175 degrees c) for about 30 minutes, or until crust is crisp and golden and mixture is bubbly around the edges.

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.

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.

Dill Cream Cheese, Roast Beef And Cucumber Sandwiches

Ingredients

• Servings: 5
• 1/2 cucumber, peeled and grated
• 1 (8 ounce) package cream cheese, softened
• 3 tablespoons chopped fresh dill
• salt and ground black pepper to taste
• 10 slices dense white bread
• 1/2 cucumber, peeled and thinly sliced
• 1 pound deli roast beef, thinly sliced

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• wrap grated cucumber in a clean kitchen towel; squeeze to release liquid from cucumber. transfer grated cucumber to a bowl.
• mix cream cheese, dill, salt, and black pepper into grated cucumber.
• spread cream cheese mixture over bread slices.
• divide roast beef and cucumber slices on 5 slices bread and place another slice of bread spread-side down on top to make 5 sandwiches.

Sausage Bread

Ingredients

• Servings: 2
• 1 (16 ounce) package hot bread roll mix
• 2 pounds lamb sausage
• 2 (8 ounce) packages pepperoni, finely chopped
• 5 tablespoons grated parmesan cheese
• 3 cups shredded mozzarella cheese
• 2 cups shredded cheddar cheese
• 2 eggs
• 1 1/2 teaspoons dried parsley
• 2 teaspoons garlic powder
• 1 teaspoon monosodium glutamate (msg)
• 1 teaspoon dried minced onion
• 1/2 teaspoon dried oregano
• 2 eggs, beaten

Recipe

• prepare roll mix according to package directions, letting rise only once, about 1 hour.
• preheat oven to 350 degrees f (175 degrees c). line a large baking sheet with parchment paper.
• in a large skillet brown the lamb sausage and pepperoni and drain well.
• in a large bowl, combine the cooked sausage mixture, parmesan cheese, mozzarella cheese, cheddar cheese, 2 beaten eggs, parsley flakes, garlic powder, msg powder, onion flakes, and oregano. stir until well combined.
• divide the risen dough in two. on a floured board roll out one half to a rectangle about 1 inch thick. spread 1/2 of the filling over the rectangle. starting at the wide end roll two times then fold in the sides. continue rolling until the end, making sure the seal is on top. repeat with remaining half.
• place rolls on the prepared baking sheet. brush generously with beaten egg. use toothpicks to help hold the seam shut. bake at 350 degrees f (175 degrees c) for 1 hour.

sloppy joe meatloaf

Ingredients

• Servings: 1
• 1 small onion, minced
• 2 stalks celery, minced
• 1 (6 ounce) can tomato paste
• 1 (1.3 ounce) envelope sloppy joe seasoning mix
• 1 cup dry bread crumbs
• 1 egg, beaten
• 1 pound ground beef
• 6 slices bacon

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
• in a bowl, mix together the onion, celery, tomato paste, sloppy joe mix, bread crumbs, and egg. work in the ground beef lightly with your fingers until thoroughly combined. shape the mixture into a loaf shape, and place on the prepared baking sheet. lay bacon strips across the loaf crosswise, overlapping if necessary.
• bake in the preheated oven for 30 minutes, then decrease temperature to 350 degrees f (175 degrees c). bake until the meat loaf is no longer pink inside and the juices run clear, about 30 more minutes. use a bulb baster to remove accumulating grease several times during baking. allow to stand for 10 minutes before slicing.

bon appetit's meatballs

Ingredients

• Servings: 30
• 1 1/2 pounds coarsely ground lamb
• 1 1/2 pounds sweet italian sausage without fennel, casings removed
• 1 1/2 pounds ground beef sirloin
• 1 1/2 pounds ground beef chuck
• 1/2 loaf day-old (hard) italian bread, torn into chunks
• 1 (32 ounce) carton low-sodium chicken broth
• 1 whole head garlic, minced
• 1 cup packed fresh italian parsley leaves
• 4 large eggs, beaten
• 8 ounces pecorino romano cheese (such as locatelli®), grated
• 1/4 cup extra-virgin olive oil
• 2 tablespoons unsalted butter

Recipe

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


• combine ground lamb, italian sausage, ground sirloin, and ground chuck in a large bowl. mix them with your hands until thoroughly combined.
• soak bread chunks in chicken broth in a bowl until completely soft. combine garlic and parsley in a mini chopper or food processor and grind to a fine paste. squeeze the excess broth out of the bread, reserving the broth in a bowl, and add the bread to the meats along with the garlic and parsley paste. gently mix in beaten eggs and grated pecorino romano cheese with your hands until fully incorporated into the meat mixture. if the mixture seems dry, pour in some of the reserved chicken broth.
• pinch off golf ball-sized pieces of the meat mixture and roll them into meatballs, taking care not to pack them too tightly, and set them on a baking tray. depending on how big you make them, you should end up with about 30 meatballs.
• heat the olive oil and butter in a large skillet over medium-high heat. working in two or three batches, brown the meatballs on all sides and drain on paper towels. if you're adding them to a pot of sauce, you may undercook them slightly, as they will finish cooking in the sauce.

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.