four seasons chicken curry

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, sliced
• 1 (1 inch) piece fresh ginger root, grated
• 1 (1 inch) piece stick cinnamon
• 3 bay leaves
• 1 tablespoon brown sugar
• 1 teaspoon coriander seeds
• 1 teaspoon fenugreek seeds
• 6 whole cloves
• 6 whole cardamom pods
• 1 teaspoon crushed red pepper flakes
• 10 whole black peppercorns
• 2 pounds skinless, boneless chicken breast halves - diced
• 3 tablespoons curry powder
• 1 1/2 cups water, or as needed
• 1 tablespoon lemon juice
• salt and pepper to taste
• 1/2 cup light cream

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• heat the oil in a wok over medium heat, and cook the onion until lightly browned. mix in garlic, ginger, cinnamon, bay leaves, brown sugar, coriander, fenugreek, cloves, cardamom, red pepper, and peppercorns. cook and stir about 3 minutes. place chicken in the wok, and cook until lightly browned. mix in curry powder. pour in water, and bring to a boil. reduce heat to low, cover, and simmer 30 minutes. add more water as necessary to keep chicken covered.
• mix in lemon juice, season with salt and pepper, and continue cooking at least 15 minutes. stir in cream and remove cinnamon stick and bay leaves before serving.

italian christmas bread with eggnog glaze

Ingredients

• Servings: 1
• for the bread:
• 1/2 cup hazelnuts
• 1 cup eggnog, plus
• 1 tablespoon eggnog
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• 3 tablespoons butter, softened
• 1 egg
• 1 egg yolk
• 3 cups bread flour
• 1 1/2 teaspoons instant yeast
• 2 tablespoons anise seed
• 1 teaspoon ground cinnamon
• for the glaze:
• 1/2 cup confectioners' sugar
• 1 tablespoon eggnog

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 3 hrs 10 mins


• preheat an oven to 350 degrees f (175 degrees c).
• spread hazelnuts evenly on a baking sheet. bake until lightly toasted, about 5 to 7 minutes. remove the pan from the oven, transfer the nuts to a bowl, and let them cool.
• place the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, and cinnamon into the bread machine. program the machine for a basic cycle with the crust as "medium." press start. do not use the delay timer.
• place the cooled toasted hazelnuts into the machine between knead cycle 1 and knead cycle 2. when the baking cycle ends, immediately remove the bread from the pan and allow it to cool on a rack.
• prepare the glaze by combining the confectioners' sugar and eggnog in a bowl; mix well. it should be a drizzling consistency. drizzle the glaze on the cooled bread before slicing.

irish toast

Ingredients

• Servings: 6
• 1 (16 ounce) loaf french bread
• 4 large eggs
• 1 fluid ounce
• 1 1/2 fluid ounces irish cream liqueur
• 1 teaspoon vanilla extract
• 1/4 cup butter
• confectioners' sugar for dusting

Recipe

Preparation Time: 5 mins Cook Time: 45 mins Ready Time: 50 mins


• cut the bread into 12 slices. in a bowl, whisk together the eggs, , irish cream liqueur, and vanilla extract until well blended.
• heat some of the butter in a skillet over medium heat until the butter is hot and the foam has disappeared. press each bread slice into the egg mixture, then fry in the hot skillet until nicely browned on both sides, about 2 minutes per side. add more butter to skillet as needed. brush each slice with butter, and sprinkle with confectioners' sugar.

Cabbage Soup

Ingredients

• Servings: 8
• 2 tablespoons butter
• 3 leeks, halved and thinly sliced
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 3 stalks celery, diced
• 3 carrots, diced
• 1 small head cabbage, and thinly sliced
• 3 cups water
• 1 cup salsa
• 1/3 cup ketchup
• 4 cubes chicken bouillon
• 2 teaspoons seasoning (such as tony chachere's®), or more to taste
• salt and ground black pepper to taste
• 1/2 pound smoked sausage, thinly sliced

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• heat butter in a large dutch oven or heavy stockpot over medium heat; cook and stir leeks, onion, and garlic until softened, 5 to 10 minutes. add celery and carrots; cook and stir 3 to 4 minutes. add cabbage; cook and stir until slightly tender, about 5 minutes.
• mix water, salsa, ketchup, bouillon cubes, seasoning, salt, and pepper into vegetable mixture; bring to a boil. reduce heat and simmer until flavors blend in soup, 20 minutes. add sausage to soup and simmer until cooked through, about 20 minutes more.

Grilled Turkey Cuban Sandwiches

Ingredients

• Servings: 6
• non-stick cooking spray
• 1 (3 pound) butterball® boneless breast of turkey roast, thawed
• 2 cloves garlic, peeled, sliced
• 1 tablespoon canola oil
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 1 teaspoon coarsely ground black pepper
• 2 loaves cuban, french or italian bread (15 inches long)
• 1/4 cup honey mustard
• 1/2 pound smoked ham
• 1/2 pound sliced swiss cheese
• 12 sandwich-style dill pickle slices

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• spray cold grate of outdoor gas grill with cooking spray. prepare grill for medium indirect heat.
• remove turkey from package. dry with paper towels. discard gravy packet or refrigerate for another use (within 2 - 3 days). lift string netting and shift position on roast for easier removal after cooking. cut small slits, at least 1 inch apart, over entire surface of turkey. insert 1 garlic slice into each slit. brush turkey with oil.
• combine cumin, salt and pepper. sprinkle over turkey.
• place turkey on grill grate over drip pan. cover grill with lid. grill 1 1/4 to 1-3/4 hours, or until meat thermometer reaches 170 degrees f when inserted into center of roast. remove from grill. let stand 10 minutes.
• remove string netting. cut half of the turkey into six 1/8-inch-thick slices. set aside. refrigerate unsliced turkey for another use.
• cut each bread loaf lengthwise in half. then, cut each into 3 pieces (for 6 sandwiches). spread the bottom half of each section with 2 teaspoons mustard. top with the sliced turkey, ham, cheese and pickles. cover with tops of bread loaves. press sandwiches with hands to flatten. tightly wrap individually in aluminum foil.
• place wrapped sandwiches on grill grate. top each with heavy iron skillet or brick. grill 3 to 5 minutes on each side, or until heated through.
• serve sandwiches warm, wrapped in aluminum foil.

Party Cucumber Sandwiches

Ingredients

• Servings: 5
• 1 (1 pound) loaf cocktail rye bread
• 1 (3 ounce) package cream cheese, softened
• 1 large cucumber, peeled and thinly sliced
• 1 onion, halved and thinly sliced
• 6 tablespoons mayonnaise

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place half of the cocktail rye bread on a clean work surface. spread each slice with cream cheese.
• place 1 or 2 slices of cucumber on each, and then 1 or 2 slices of onion.
• spread remaining slices with mayonnaise and place atop onions to complete the sandwiches.

chicken supreme iv

Ingredients

• Servings: 4
• 1 1/2 cups grated parmesan cheese
• 3 eggs, beaten
• 1 1/2 cups italian-style seasoned bread crumbs
• 3 tablespoons vegetable oil
• 4 skinless, boneless chicken breast halves
• 2 cups white zinfandel
• 2 cups sliced fresh mushrooms
• 3 cups shredded monterey jack cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). lightly grease a medium baking dish.
• place parmesan cheese, eggs, and bread crumbs in three separate small bowls. heat the oil in a large skillet over medium-high heat. dip each piece of chicken into the parmesan cheese, then into the egg, then into the bread crumbs. brown the chicken on both sides in the hot skillet, and then transfer them to the prepared baking dish.
• pour into skillet, and scrape up the browned bits. add mushrooms and cook for 5 minutes, or until tender. top each chicken breast with even amounts of monterey jack cheese, then spoon mushrooms over the cheese. pour the remaining from the skillet over all. cover dish with aluminum foil.
• bake 30 to 35 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Marinated Chicken Pita Sandwich

Ingredients

• Servings: 2
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1 boneless, skinless chicken breast, cubed
• 1 pocket bread round, cut in half
• 1 small onion, sliced
• 1 tomato, sliced
• 1/2 cup plain yogurt

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 3 hrs 20 mins


• combine the olive oil, lemon juice, salt, oregano, garlic powder, and pepper in a large resealable bag. add chicken cubes, mix well, and allow to marinate in the refrigerator 3 hours or overnight.
• pour the chicken and marinade into a frying pan over medium-high heat. cook until the chicken is no longer pink. stuff each half of the pocket bread with chicken, onion, tomato, and yogurt; serve while still hot.

Grandmother's Lamb Recipe

Ingredients

• Servings: 6
• grandmother's chile paste:
• 1 teaspoon cumin seeds
• 6 dried red chile peppers (preferably kashmiri)
• 1/4 cup apple vinegar
• 1 clove garlic, coarsely chopped - or more to taste
• 3 tablespoons vegetable oil
• 2 onions, finely chopped
• 2 teaspoons ginger garlic paste
• 5 tablespoons tomato paste
• 1 teaspoon ground red pepper (cayenne) or to taste
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 pounds lamb shanks, cut into 1 1/2-inch pieces
• 1/2 teaspoon salt
• 3 cups water
• 1 tablespoon chopped fresh cilantro

Recipe

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

Ready Time: 3 hrs 15 mins


• place the cumin seeds into a dry skillet over medium heat, and toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. scrape the seeds into a bowl, and allow to cool. when cool, grind them with a mortar and pestle or a clean spice grinder. set the ground seed aside.
• remove stems of chiles if necessary, and soak pods in the apple vinegar in a bowl until soft, at least 1 hour. place the softened chiles with vinegar, cumin, and garlic into a blender or food processor, and pulse until ground into a paste, 30 seconds to 1 minute or as needed.
• heat the vegetable oil in a large pot over medium heat, and cook and stir the onions until lightly browned, about 10 minutes. stir in ginger garlic paste and about 1 teaspoon of the grandmother's chile paste mixture or as desired. reduce heat to medium-low, and fry the onions with the spice pastes for 5 minutes to blend flavors. stir in tomato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring to a simmer. cook to blend flavors, about 20 minutes.
• mix in the lamb shank pieces, and stir in salt to taste; simmer for 20 minutes, and stir in the water. bring the lamb and sauce to a boil, reduce heat to a simmer, and simmer until lamb is very tender and sauce has thickened, 45 more minutes. sprinkle with chopped cilantro to serve.

quick mix banana nut bread

Ingredients

• Servings: 2
• 1 tablespoon vinegar
• 3 tablespoons milk
• 1/2 cup butter, softened
• 1 cup white sugar
• 3 ripe bananas, sliced
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 cup chopped walnuts
• 2 eggs, beaten

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 2 hrs


• preheat an oven to 325 degrees f (165 degrees c). grease two 4x8-inch loaf pans.
• mix the vinegar and milk together in a small bowl; set aside. cream together the butter and sugar in a large bowl with an electric mixer. beat in the sliced bananas until well incorporated, then stir in the milk mixture. mix in the flour and baking soda until just combined, then mix in the walnuts and eggs until evenly distributed. divide the batter evenly between the two prepared pans. place the pans on a baking sheet for easier handling.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack. wrap in plastic wrap and store in refrigerator.

Pepperoni Stromboli

Ingredients

• Servings: 8
• 2 (1 pound) loaves frozen bread dough, thawed
• 1/2 cup spaghetti sauce
• 1/2 teaspoon dried oregano
• 4 ounces sliced pepperoni sausage
• 2 cups shredded mozzarella cheese
• 1/3 cup grated parmesan cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• punch dough down. on a lightly floured surface, roll each loaf into 20x8 inch rectangle. place one rectangle on a greased baking sheet. spread spaghetti sauce in an 18x4 inch strip down the center. sprinkle with oregano, pepperoni and mozzarella cheese. fold long sides of dough up toward filling; set aside. cut the remaining rectangle into three strips. loosely braid strips; pinch ends to seal. place bread on top of the cheese; pinch braid to dough to seal. sprinkle with parmesan cheese.
• bake in preheated oven for 30 minutes, or until golden brown.

Shrimp With Tangy Peach Sauce

Ingredients

• Servings: 6
• 2 cups vegetable oil for frying
• 1 (12 ounce) jar peach preserves
• 2 tablespoons prepared horseradish
• 2 tablespoons prepared spicy mustard
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried basil
• 2 large eggs
• 1 cup
• 2 pounds medium shrimp, peeled and deveined

Recipe

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


• heat vegetable oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• mix the peach preserves, horseradish, and mustard together in a small bowl until well blended; set aside.
• whisk together the flour, baking powder, salt, garlic powder, paprika, cayenne pepper, black pepper, basil, eggs, and in a large bowl until smooth.
• add the shrimp in batches to the batter, turning to coat.
• remove with a slotted spoon, shaking off excess batter.
• fry the shrimp in the preheated oil until golden, about 2 minutes.
• transfer the fried shrimp to a paper towel-lined plate to drain.
• serve with the peach sauce.

bodega bay cioppino

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, crushed or to taste
• 2 (28 ounce) cans diced tomatoes with juice
• 1/2 cup dry white
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried basil
• 2 teaspoons salt
• 1/2 teaspoon cracked black pepper
• 1 bay leaf
• 1 pound scallops
• 24 littleneck clams
• 1 1/2 pounds crab legs
• 1 pound unpeeled, large fresh shrimp

Recipe

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

Ready Time: 2 hrs 15 mins


• heat olive oil in a very large heavy pot over medium-high heat. add onion and garlic, and cook until soft, stirring frequently. pour in tomatoes and white , then season with parsley, basil, salt, pepper and the bay leaf. reduce heat to medium-low, and simmer until liquid is reduced almost completely, about 1 hour.
• add clams, scallops, clams, crab legs and shrimp to the pot. cover, and cook over medium heat until clams open. scoop portions into large bowls to serve.

delicious turkey burgers

Ingredients

• Servings: 8
• 1/4 pound bacon
• 1 (20 ounce) package ground turkey
• 1/2 cup bread crumbs
• 1/2 cup shredded cheddar cheese
• 1/3 cup finely chopped yellow onion
• 1 egg, beaten
• 1 jalapeno pepper, diced
• 2 cloves garlic, minced
• 1/4 teaspoon ground cumin
• salt and ground black pepper to taste

Recipe

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


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes; drain and cool on a plate lined with paper towels. crumble bacon.
• mix bacon, turkey, bread crumbs, cheddar cheese, yellow onion, egg, jalapeno pepper, garlic, cumin, salt, and pepper together in a bowl; shape mixture into eight 1/4-pound patties.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

grilled chicken and portobello lasagna rollups

Ingredients

• Servings: 18
• 18 lasagna noodles, cooked and drained
• 2 cups marinara sauce
• 1 teaspoon vegetable oil
• 2 portobello mushrooms, diced
• 1 cup frozen chopped spinach
• 2 cups diced cooked chicken
• 1 (15 ounce) container ricotta cheese
• 1/2 cup grated parmesan cheese
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 2 cups alfredo sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup pine nuts

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. stir in the lasagna noodles, and return to a boil. cook the pasta uncovered, stirring occasionally, until the noodles are cooked, but still firm to the bite, about 8 minutes; drain and rinse.
• preheat oven to 375 degrees f (190 degrees c). spread the marinara sauce in the bottom of a 9x13 glass baking dish; set aside.
• heat oil in a skillet over medium heat; cook and stir mushrooms until they soften, about 5 minutes. stir in spinach, and cook until hot; remove from heat.
• stir together the chicken, ricotta cheese, parmesan cheese, oregano, and the cooked spinach mixture in a large bowl. season to taste with salt and black pepper. spread about 1/4 cup of the mixture on each lasagna noodle. roll the noodle up, and place seam-side down into the prepared baking dish. repeat for each noodle. spoon alfredo sauce over the rollups.
• bake, covered, in the preheated oven for 40 minutes. uncover; sprinkle with mozzarella cheese and pine nuts. return to the oven and bake until the cheese is melted and bubbly and the pine nuts are toasted, about 10 minutes. serve hot.

tom's down to the bone lamb chops!

Ingredients

• Servings: 6
• cooking spray
• 1 (8 ounce) package panko bread crumbs
• 6 (1-inch thick) bone-in lamb chops, at room temperature
• 1/2 cup mayonnaise, or as needed
• 1 pinch seasoning, or to taste

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). spray a 9x13-inch baking dish with cooking spray and spread bread crumbs on a large plate.
• rinse lamb chops and pat dry with paper towels.
• mix mayonnaise and seasoning in a bowl; brush mayonnaise mixture over lamb chops. gently press lamb chops into bread crumbs to coat, shaking off excess crumbs. arrange breaded lamb chops in the prepared baking dish. repeat with remaining chops.
• bake in the preheated oven until lamb is slightly pink in the center, about 35 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c). loosely cover lamb chops with aluminum foil and let rest for 10 to 15 minutes before serving.

shrimp scampi lisa-style

Ingredients

• Servings: 8
• 2 pounds raw shrimp, peeled
• 1/2 cup olive oil
• 1/2 cup bread crumbs
• 1/3 cup chopped fresh parsley
• 1 pinch garlic powder, or to taste
• salt and ground white and red pepper to taste
• 1/2 cup melted butter
• 1/2 cup white
• 1/3 cup hot sauce (such as louisiana®)
• 1/2 cup grated parmesan-romano cheese, or to taste

Recipe

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


• preheat oven to 300 degrees f (150 degrees c).
• arrange shrimp in a single layer in a 9x13-inch baking dish. evenly pour olive oil over shrimp and top with bread crumbs, parsley, garlic powder, salt, and pepper. cover dish with aluminum foil.
• bake in the preheated oven until shrimp are cooked through, about 20 minutes.
• combine butter, white , and hot sauce in a small bowl; pour over shrimp. top shrimp with parmesan-romano cheese.
• bake in the oven until cheese is melted, about 5 minutes more.

chef john's crab-stuffed sole

Ingredients

• Servings: 2
• 4 ounces fresh dungeness crabmeat
• 1 tablespoon finely diced poblano pepper
• 1 tablespoon panko bread crumbs
• 2 teaspoons minced green onion
• 1/2 teaspoon lemon juice
• salt and ground black pepper to taste
• 1/3 cup mayonnaise
• 2 teaspoons lemon zest
• 1 pinch cayenne pepper
• 6 (2 ounce) sole fillets
• 1 pinch paprika, or to taste

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). lightly oil a baking dish.
• combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
• stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
• place sole fillets, flat-side up, on a work surface. season fillets with salt. divide crab mixture between fillets and roll filets up around filling. place rolled sole in the prepared baking dish.
• spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. place remaining 1/2 the mayonnaise mixture in a piping bag. pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
• bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

amanda's stuffed peppers

Ingredients

• Servings: 4
• 1 pound ground beef
• 1/2 cup bread crumbs
• 1/2 teaspoon italian seasoning
• 3 cloves garlic, chopped
• 3/4 cup shredded mozzarella cheese
• 3/4 cup grated parmesan cheese
• 1 egg, lightly beaten
• 6 white mushrooms, chopped
• 1/2 small onion, finely chopped
• 4 bell peppers, tops cut off and seeded
• 1 (26 ounce) can spaghetti sauce

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). line a 9x13 inch baking dish with aluminum foil.
• in a large bowl, mix together ground beef, bread crumbs, italian seasoning, garlic, 1/2 cup of the mozzarella cheese, 1/2 cup of the parmesan cheese, egg, onion and mushrooms. spoon mixture evenly into the seeded bell peppers. replace tops. place stuffed peppers in lined baking dish.
• bake in preheated oven for one hour, or until meat stuffing is cooked through. remove from oven and discard pepper tops.
• sprinkle tops of peppers with remaining mozzarella and parmesan cheeses. return dish to oven until cheese is melted, about two minutes.
• in a saucepan, heat spaghetti sauce on stove over medium heat, stirring regularly. when sauce begins to steam, remove from heat and pour over top of peppers.

creamy garlic mushroom chicken

Ingredients

• Servings: 6
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup frozen corn kernels
• 1/2 cup grated parmesan cheese
• 4 skinless, boneless chicken breast halves
• 1/2 cup shredded cheddar cheese
• 1 cup seasoned dry bread crumbs

Recipe

• preheat the oven to 375 degrees f (190 degrees c).
• for the sauce: in a medium size bowl combine the soup, mayonnaise, sour cream, corn and parmesan cheese. mix well.
• place the chicken breasts in a 9x13 inch baking dish and pour the sauce mixture over the chicken. sprinkle with cheddar cheese and breadcrumbs for topping and bake in the preheated oven for 38 to 40 minutes. let cool and serve.

quick crispy parmesan chicken breasts

Ingredients

• Servings: 4
• cooking spray
• 1/2 cup panko bread crumbs
• 1/3 cup parmesan cheese
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons melted butter
• 2 teaspoons white (optional)
• 1 teaspoon dijon mustard
• 1 clove garlic, crushed
• 4 skinless, boneless chicken breast halves, pounded to an even thickness

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil and spray with cooking spray.
• whisk bread crumbs, parmesan cheese, paprika, salt, and black pepper together in a shallow bowl. stir butter, white , mustard, and garlic together in another bowl.
• dip each chicken breast half into melted butter mixture; press into bread crumb mixture to evenly coat. place breaded chicken in a single layer on the prepared baking sheet. pat any leftover bread crumb mixture chicken breasts.
• bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

cheesy breaded chicken

Ingredients

• Servings: 4
• 1 egg
• 1 tablespoon milk
• 1 cup seasoned dry bread crumbs
• 1 tablespoon italian seasoning
• 4 skinless, boneless chicken breast halves
• 1 cup shredded mozzarella cheese

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• in a small bowl, beat egg with milk. in a shallow plate or bowl, mix bread crumbs with italian seasonings. dip each piece of chicken into the egg/milk mixture, then into the bread crumb mixture to coat thoroughly.
• place coated chicken in a 9x13 inch baking dish. bake in the preheated oven for about 30 minutes, depending on how thick the chicken breasts are (bake until chicken is done and juices run clear). in the last 3 to 4 minutes of baking, sprinkle the top of the chicken pieces with cheese. remove from oven and serve!

martha's cornbread dressing

Ingredients

• Servings: 10
• 1 (3 pound) whole chicken
• 10 cups crumbled cornbread
• 8 biscuits, crumbled
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 cup chopped onion
• 1 cup chopped celery
• 1 teaspoon salt
• 2 teaspoons ground black pepper
• 1 teaspoon ground sage
• 8 eggs, beaten

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 2 hrs


• place chicken in a small pot with enough water to cover. bring to boil, reduce heat, and simmer for 30 minutes or until chicken is done.
• remove chicken from pot, set aside to cool. remove skin and bones; chop meat and save for dressing. strain, and reserve broth.
• preheat oven to 375 degrees f (190 degrees c). lightly grease two 4-quart casserole dishes.
• in a large bowl, combine cornbread, biscuits, chicken soup, onion, celery, salt, pepper, sage and eggs. stir well. 30 minutes before baking, add a desired amount of reserved chicken and enough broth to soak dressing. divide dressing between prepared baking dishes.
• bake in preheated oven until top is browned and center is firm, about 30 minutes.

Pita Chicken

Ingredients

• Servings: 2
• 2 skinless, boneless chicken breast halves - cut into strips
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup salsa
• 2 pita breads
• 8 ounces diced tomato
• 1 cup shredded lettuce
• 1/2 cup sliced avocado
• 2 tablespoons low-fat sour cream

Recipe

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


• cut chicken into strips. in a skillet, saute in hot oil until almost done. sprinkle garlic powder, onion powder, salt, ground black pepper and cayenne pepper over chicken. add salsa and simmer until done (about 5 minutes).
• split pitas in half, fill with chicken and garnish with tomatoes, lettuce, avocados and sour cream. add whatever garnishes you like and eat!

Pressure Cooker Cream Of Carrot Soup

Ingredients

• Servings: 16
• 1/4 cup butter
• 2 1/2 cups diced onions
• salt to taste
• 1 large yukon gold potato, peeled and diced
• 1 1/2 cups roughly chopped celery
• 6 green onions, chopped
• 8 cloves garlic
• 6 cups baby carrots
• 10 cups vegetable stock
• 4 cups heavy whipping cream
• 1/2 teaspoon mild curry powder
• salt and ground black pepper to taste

Recipe

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


• melt butter in a pressure cooker over medium heat; cook and stir onions and salt in the hot butter until onions become translucent, about 10 minutes. add potato, celery, green onions, and garlic; cook until slightly tender, 3 to 5 minutes. add carrots and vegetable stock; increase heat to high. place lid on pressure cooker and lock. set valve to 15 pounds per square inch (psi) or 'high', depending on model; bring to pressure. reduce heat to medium-high and cook for 7 minutes.
• transfer pressure cooker to sink; pour cold water over the cooker to release pressure. return cooker to stove and remove the lid. stir cream and curry powder into soup. puree soup with an immersion blender until completely smooth. season with salt and black pepper.

The Original Donair From The East Coast Of Canada

Ingredients

• Servings: 6
• 1 pound ground beef
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 2 teaspoons cayenne pepper
• 1 teaspoon dried oregano
• 1 (12 ounce) can evaporated milk
• 1/2 cup white sugar
• 1/4 cup white vinegar, or to taste
• 6 large pita bread rounds

Recipe

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

Ready Time: 9 hrs 50 mins


• in a bowl, thoroughly mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. pack the spiced meat into a thick loaf shape, cover, and let rest in the refrigerator overnight.
• preheat oven to 350 degrees f (175 degrees c).
• place the meat loaf a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. allow the meat loaf to cool so it holds together for slicing.
• mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste. refrigerate the sauce until serving.
• slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side.
• sprinkle the pita bread rounds with a little water, and press each a heated skillet to warm up.
• to serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve.

easy chicken gyro

Ingredients

• Servings: 6
• 1 (16 ounce) container greek yogurt
• 1 cucumber, peeled and coarsely chopped
• 1 1/2 teaspoons dried dill weed
• 2 cloves garlic, minced
• 1 teaspoon distilled white vinegar
• 1 teaspoon lemon juice
• 1 tablespoon extra-virgin olive oil
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• lemon, juiced
• 2 teaspoons red vinegar
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon dried oregano
• 1 1/4 pounds skinless, boneless chicken breast halves - cut into strips
• 6 (6 inch) pita bread rounds
• 1 teaspoon olive oil
• 1 tomato, diced
• 1 red onion, thinly sliced
• 1/2 head iceberg lettuce, chopped

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 1 hr 45 mins


• place greek yogurt, cucumber, dill weed, 2 cloves garlic, white vinegar, 1 teaspoon lemon juice, 1 tablespoon olive oil, salt, and black pepper in a blender. blend until smooth; set aside.
• whisk together 4 cloves minced garlic, juice of 1 lemon, red vinegar, 2 tablespoons olive oil, and oregano in a large glass or ceramic bowl. season to taste with salt and black pepper.
• stir in chicken strips and toss to evenly coat. cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
• preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• remove chicken from the marinade and shake off excess. discard the remaining marinade. place chicken on a large baking sheet.
• broil the chicken in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side.
• transfer cooked chicken to a plate and allow to rest for 5 minutes.
• heat 1 teaspoon olive oil in a large skillet over medium heat; place each pita bread into the skillet until warm and soft, about 2 minutes per pita.
• serve warmed pita bread topped with chicken strips, yogurt sauce, tomatoes, onion, and lettuce.

easy oven-fried lamb chops

Ingredients

• Servings: 4
• cooking spray
• 3 tablespoons soy sauce
• 1 medium egg
• 1 tablespoon water
• 1/2 teaspoon garlic powder
• 1 pinch ground ginger
• 1 cup bread crumbs
• 4 lamb chops

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil and spray with cooking spray.
• beat soy sauce, egg, water, garlic powder, and ginger together in a shallow bowl. spread bread crumbs into a separate shallow bowl. dip lamb chops in the egg mixture, allowing excess to drip back into the bowl. press lamb chops into the bread crumbs until evenly coated on both sides. place coated lamb chops on the prepared baking sheet.
• bake in the preheated oven until lamb is cooked through, 50 to 55 minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).

baked turkey tetrazzini

Ingredients

• Servings: 6
• 3 tablespoons butter
• 1 (8 ounce) package white mushrooms, sliced
• 1 onion, chopped
• 2 stalks celery, thinly sliced
• 3 tablespoons all-purpose flour
• 3 1/2 cups milk
• 1/2 (8 ounce) package cream cheese
• 1 tablespoon worcestershire sauce
• 1 1/2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground nutmeg
• 3 cups cubed leftover cooked turkey
• 1 cup peas
• 1/2 (8 ounce) package egg noodles, or more to taste
• 1/2 cup grated parmesan cheese
• 1/2 cup bread crumbs
• 3 tablespoons melted butter

Recipe

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


• heat 3 tablespoons butter in a large skillet over medium heat; cook and stir mushrooms, onion, and celery until tender, 5 to 10 minutes. sprinkle flour over mushroom mixture and stir to coat.
• mix milk, cream cheese, worcestershire sauce, salt, pepper, and nutmeg into mushroom mixture; cook, stirring occasionally, until cream cheese is melted and sauce is warmed, 5 to 10 minutes. add turkey and peas to sauce.
• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• bring a large pot of lightly salted water to a boil. cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. drain and mix noodles into turkey mixture; pour into the prepared baking dish.
• combine parmesan cheese, bread crumbs, and 3 tablespoons melted butter together in a bowl until crumbly; sprinkle over noodle mixture.
• bake in the preheated oven until top is browned and sauce is bubbling, about 30 minutes.

Meatloaf In A Mug

Ingredients

• Servings: 1
• 1 slice white bread, torn into pieces
• 2 tablespoons milk
• 1/2 teaspoon worcestershire sauce
• 1/4 pound ground beef
• 1 green onion, thinly sliced
• 1/4 teaspoon seasoned salt
• 1/8 teaspoon ground black pepper

Recipe

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


• place the torn bread into a small bowl, and pour in the milk and worcestershire sauce; set aside for a few minutes for the bread to absorb the liquid. add the ground beef, green onion, seasoned salt, and pepper to the bread; mix well and place into a 10 ounce, microwave-safe mug.
• cook in the microwave at 70 percent power until the meatloaf is firm and no longer pink in the center, 4 to 5 1/2 minutes depending on the microwave. remove the meatloaf from the microwave, and allow to stand 2 minutes before serving.

Cornbread Chicken Pot Pie

Ingredients

• Servings: 4
• 1 (10.75 ounce) can campbell's® condensed cream of chicken soup (regular or 98% fat free)
• 1 (8 ounce) can whole kernel corn, drained
• 2 cups cubed cooked chicken or turkey
• 1 (8 ounce) package corn muffin mix
• 3/4 cup milk
• 1 egg
• 1/2 cup shredded cheddar cheese

Recipe

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


• heat the oven to 400 degrees f. stir the soup, corn and chicken in a 9-inch pie plate.
• stir the muffin mix, milk and egg in a small bowl just until blended. spread the batter over the chicken mixture.
• bake for 30 minutes or until the topping is golden brown. sprinkle with the cheese. let stand until the cheese is melted.

crunchy eggplant parmesan

Ingredients

• Servings: 8
• cooking spray
• 2 eggplants, peeled and sliced crosswise 1/4-inch thick
• 2 teaspoons salt, or as needed
• 4 eggs, beaten
• 1 1/2 cups panko bread crumbs
• 2 tablespoons dried italian herb seasoning
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups prepared pasta sauce
• 2 cups shredded italian cheese blend
• 1/3 cup grated parmesan cheese

Recipe

Cook Time: 55 mins Ready Time: 2 hrs 35 mins


• preheat oven to 400 degrees f (200 degrees c). spray an 11x13-inch baking dish and 2 baking sheets with cooking spray.
• place eggplant slices on racks over the sink or paper towels and sprinkle both sides of slices lightly with salt. let eggplant drain for 30 minutes, rinse, and pat dry with paper towels. place eggplant slices on prepared baking sheets.
• bake in the preheated oven until eggplant is soft, about 15 minutes.
• pour beaten eggs into a shallow bowl; combine panko bread crumbs with italian seasoning in a separate shallow bowl. dip eggplant into beaten egg and press into panko crumbs to coat. place breaded eggplant back on the baking sheets and spray the slices with cooking spray.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• broil eggplant slices until tops are golden brown, 2 to 3 minutes; remove slices, turn, and spray other sides with cooking spray. broil until golden brown 2 to 3 more minutes. remove eggplant and turn oven temperature to 350 degrees f (175 degrees c).
• heat olive oil in a skillet over medium heat and cook and stir onion and garlic until onion is translucent, about 5 minutes. stir in prepared pasta sauce and remove from heat.
• spread 1/3 of the pasta sauce into bottom of the prepared baking dish. top with half the eggplant slices, half the italian cheese blend, and half the parmesan cheese. spread another 1/3 of the sauce over the layers; layer the remaining eggplant, remaining pasta sauce, italian cheese blend, and parmesan cheese.
• bake casserole in the 350 degree oven until cheese is melted and bubbly, about 30 minutes. let stand about 10 minutes before serving.

chicken baseballs

Ingredients

• Servings: 4
• 1 (3 ounce) package cream cheese, softened
• 1 teaspoon margarine
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped onion
• 2 tablespoons milk
• 2 cups cubed, cooked chicken
• 1 (8 ounce) package refrigerated crescent rolls
• 2 tablespoons bread crumbs

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• stir together the cream cheese, margarine, salt, pepper, milk, and onion together.
• fold the chicken into the cream cheese mixture.
• separate crescent rolls into 4 rectangles and smooth the perforations.
• spoon 1/2 cup of the chicken mixture into the center of each rectangle.
• fold the corners over the chicken mixture and pinch along the edges to seal into a ball shape. arrange on a baking sheet.
• sprinkle bread crumbs over the top of the newly formed 'baseballs.'
• bake in preheated oven until browned, about 20 minutes.

ukrainian chicken kiev

Ingredients

• Servings: 8
• 8 (4 ounce) skinless, boneless chicken breast halves
• 1/3 cup butter, softened
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 eggs
• 3 tablespoons water
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 teaspoon dried dill weed
• 1/2 cup all-purpose flour
• 1/2 cup dry bread crumbs
• 2 cups vegetable oil
• 1/2 lemon, sliced
• 1/4 cup chopped fresh parsley

Recipe

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


• place each chicken breast between a sheet of wax paper and pound, using a mallet or rolling pin, to about 1/8 inch thickness; be careful not to 'break' the chicken. wrap and refrigerate until seasoned butter is frozen.
• to make seasoned butter: in a small bowl combine the softened butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder and mix well. spread mixture into a 2x4 inch rectangle on a piece of aluminum foil; freeze until firm.
• when butter is firm, cut into 8 equal size pieces and place one piece on each chicken breast. fold in edges of chicken and roll to encase butter completely. secure with toothpicks.
• in a small bowl, beat eggs with water. in a shallow dish or bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill weed and flour. place bread crumbs in a separate shallow dish or bowl. dip chicken rolls in seasoned flour, then egg mixture, then crumbs. place coated chicken in a shallow dish, cover and refrigerate for about 30 minutes.
• heat oil in a large skillet over medium high heat. when oil is hot, deep fry chicken rolls for about 5 minutes, then turn over and deep fry for another 5 minutes until golden and cooked through, with no pink showing inside. drain on paper towels, garnish with lemon slices and parsley and serve.

grandma's meatloaf

Ingredients

• Servings: 4
• 1 1/2 pounds ground beef
• 1/2 pound ground breakfast sausage
• 1 cup italian seasoned bread crumbs
• 1 onion, chopped
• 1 (4.5 ounce) can mushrooms, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 egg

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a large bowl, combine the ground beef, sausage, bread crumbs, onion, mushrooms, soup and egg. mix together well and place in a 5x9 inch loaf pan.
• bake at 375 degrees f (190 degrees c) for 50 minutes.

mango salsa chicken

Ingredients

• Servings: 4
• 1 fresh, ripe mango
• 1/2 red onion, finely diced
• 1 bunch cilantro, finely chopped
• 1/2 green bell pepper, minced
• 1 fresh red chile pepper, seeded and chopped
• 4 skinless, boneless chicken breasts
• 1 egg
• 1/4 cup milk
• 1 cup dried bread crumbs
• 1/4 cup olive oil
• 1 sprig fresh cilantro, for garnish

Recipe

• to make salsa: in a small bowl, combine the mango, onion, cilantro, green bell pepper and red chile pepper. put aside until serving time.
• lightly pound the chicken breasts with a mallet to flatten. beat the egg and milk together. then coat them in the egg/milk mixture then the breadcrumbs. chill for 1/2 hour.
• saute the chicken in olive oil until cooked through and juices run clear. drain and serve with the mango salsa. garnish with cilantro leaves.

chicken stuff

Ingredients

• Servings: 8
• 1 (4 pound) whole chicken
• 1 (7 ounce) package corn muffin mix
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of celery soup
• salt and pepper to taste

Recipe

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


• in an 8x8 pan (not muffin tins), prepare muffin mix according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine shredded chicken, cream of chicken soup, cream of celery soup, salt and pepper and mix well. pour mixture into a lightly greased 9x13 inch baking dish and crumble baked muffin mix on top.
• bake at 350 degrees f (175 degrees c) for 30 minutes or until bubbly.

green tomato and bacon soup

Ingredients

• Servings: 6
• 8 slices bacon, cut into bite-size pieces
• 1 small red onion, chopped, or more to taste
• 3 cloves garlic, minced, or more to taste
• 5 cups chopped green tomatoes
• 3 cups vegetable broth
• 1/2 teaspoon celery salt, or more to taste
• 1 bay leaf, or more to taste
• freshly ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• place bacon in a stock pot over medium-low heat; cook and stir until bacon begins to brown, about 5 minutes. stir onion and garlic into bacon; cook and stir until onion is tender, about 10 minutes. add green tomatoes, vegetable broth, celery salt, bay leaf, and black pepper to bacon-onion mixture; bring to a boil. reduce heat and simmer until tomatoes are tender, about 40 minutes.

Crunchy French Onion Chicken

Ingredients

• Servings: 4
• 1 1/3 cups french-fried onions, crushed
• 1 egg, beaten
• 1 pound skinless, boneless chicken breast halves

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• spread crushed onions in a shallow bowl. pour beaten egg into a separate shallow bowl.
• dip chicken into beaten egg, then press into crushed onions. gently tap chicken to let loose pieces fall away. put breaded chicken to a baking sheet.
• bake chicken until no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

slow cooker hoppin' john chowder

Ingredients

• Servings: 6
• 1 1/2 cups instant white rice
• 1 pound ground beef sirloin
• 1/2 cup chopped green bell pepper
• 1 cup chopped onion
• 3 (15.5 ounce) cans black-eyed peas with liquid
• 1 (10.5 ounce) can condensed beef broth
• 2 (10 ounce) cans diced tomatoes and green chiles
• 1/2 cup water, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs

Ready Time: 6 hrs 30 mins


• prepare rice according to package instructions, and set aside. meanwhile, combine the ground sirloin, green pepper and onion in a large skillet over medium-high heat. cook, stirring frequently, and crumbling beef until no longer pink. drain off grease.
• place the rice and beef mixture into a 5 quart slow cooker. add the black-eyed peas, beef broth, diced tomatoes with green chilies and enough water to cover everything.
• cover, and cook on low for 4 to 6 hours.

Bacon Wrapped Stuffed Lamb Tenderloin

Ingredients

• Servings: 4
• 1 lamb tenderloin
• 3 slices bread, torn into small pieces
• 1/4 cup butter, melted
• 3 tablespoons poultry seasoning
• 1 medium onion, chopped fine
• 1 stalk celery, chopped fine
• salt and ground black pepper to taste
• 6 slices bacon

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c).
• slice the lamb almost in half, but do not cut all the way through. butterfly the sides until the lamb is open enough to stuff.
• mix torn bread, melted butter, poultry seasoning, onion, and celery in a bowl until bread is evenly coated with butter and seasoning; season with salt and pepper. stuff the lamb tenderloin with the bread mixture. wrap the lamb around the filling and secure closed with toothpicks. wrap bacon slices around the stuffed tenderloin. season top of tenderloin with black pepper.
• cook in the preheated oven until lamb is cooked through, about 45 minutes. an instant-read thermometer inserted into the center of the stuffing should read at least 145 degrees f (63 degrees c).

chicken meatball soup

Ingredients

• Servings: 6
• 1 pound ground chicken breast
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 5/8 cup italian seasoned bread crumbs
• 1 egg, beaten
• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1 1/2 teaspoons minced garlic
• 4 cups water
• 1 (32 fluid ounce) container chicken broth
• 1 1/2 cups sliced carrots
• 1 1/2 cups chopped celery
• 1 1/2 cups sliced parsnip
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves

Recipe

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


• turn cold water on in sink to fine stream. using wet, bare hands, mix together ground chicken, 1/2 teaspoon salt, 1/2 teaspoon pepper, bread crumbs, and beaten egg. shape into small meatballs, wetting hands as necessary. place on a greased cookie sheet.
• bake at 400 degrees f (205 degrees c) for approximately 15 minutes. drain on paper towels.
• meanwhile, saute onions and garlic in oil until tender/ clear in a large pot. add water, broth, carrots, celery, parsnips, 1/2 teaspoon salt, 1/2 teaspoon pepper, and bay leaves. bring to a boil. reduce heat, and simmer about 15 to 20 minutes. add meatballs after 10 minutes.

Chicken Stuffed Shells

Ingredients

• Servings: 8
• 1 (6 ounce) package dry bread stuffing mix
• 1 (12 ounce) package jumbo pasta shells
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 (14 ounce) cans chicken broth
• salt and pepper to taste (optional)
• garlic powder (optional)
• 1 whole cooked chicken, boned and shredded

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). prepare the stuffing according to package directions.
• bring a large pot of lightly salted water to a boil. place pasta shells in the pot, cook 8 to 10 minutes, until al dente, and drain.
• in a saucepan, mix the cream of celery soup, cream of chicken soup, and chicken broth. season with salt, pepper, and garlic powder. cook and stir 5 minutes, or until heated through.
• in a bowl, mix the chicken and prepared stuffing. fill the cooked pasta shells with the chicken mixture, and arrange in a 9x13 inch baking dish. pour the soup mixture over the stuffed shells. cover baking dish with aluminum foil.
• bake 30 minutes in the preheated oven, until bubbly.

spicy brown mustard chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1/2 cup spicy brown mustard
• 1/2 cup italian seasoned bread crumbs
• 1/4 cup butter, melted
• 2 tablespoons lemon juice
• 2 tablespoons water
• paprika 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). lightly grease a baking dish.
• brush the chicken breast halves on all sides with the mustard. place the bread crumbs in a shallow dish. press the chicken into the bread crumbs to evenly coat. arrange the chicken breasts in the prepared baking dish.
• in a bowl, mix the butter, lemon juice, and water. drizzle about 1 tablespoon of the mixture over each chicken breast. pour the remaining mixture around the breasts in the dish.
• cover, and bake 45 minutes in the preheated oven. uncover, season with paprika, and continue baking 15 minutes.

Runzas Ii (bierocks)

Ingredients

• Servings: 6
• 1 (1 pound) loaf frozen bread dough, thawed
• 1 small onion, diced
• 1/2 pound ground beef
• 4 cups shredded cabbage
• 1/2 teaspoon monosodium glutamate (msg)
• 1/4 cup butter

Recipe

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


• divide thawed bread dough into 6 pieces and roll into balls. saute onion in a large saucepan until browned; add beef and cook until beef loses its red color (overcooking beef will cause runzas to be very dry). stir in cabbage and msg, cover and steam until cabbage is wilted.
• preheat oven to 350 degrees f (175 degrees c).
• remove beef/cabbage mixture from heat and let cool. roll each dough ball into a 5 x 5 inch square. fill center of each square with about 1/2 cup of beef mixture. bring opposite corners of dough square together and seal. place smooth-side-down on a lightly greased cookie sheet and flatten slightly.
• bake in preheated oven for 20 to 25 minutes. remove from oven and butter top of each pastry as soon as they come out of the oven.

berber bread

Ingredients

• Servings: 16
• 3 1/2 cups all-purpose flour
• 1 1/4 teaspoons salt
• 4 teaspoons vegetable oil
• 1 cup hot water

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in the container of a blender or food processor, combine the flour and salt. pulse to blend. add the oil and hot water, and blend until it stops sticking to the sides. remove from the container, and cut into 4 pieces.
• on a lightly floured surface, roll out the dough until fairly thin. let it rest for a minute if it is difficult to roll. heat a large skillet over medium heat, and spray with a light coating of cooking spray. fry one piece at a time until the surface begins to bubble. flip over, and fry until it has brown spots on the other side. cut each piece into quarters to serve.

Rick's Yummy Split Pea Soup With Ham

Ingredients

• Servings: 8
• 1 (14 ounce) bag green split peas, rinsed
• 2 tablespoons olive oil
• 1 1/2 cups finely chopped onion
• 1 1/2 cups finely chopped carrots
• 1 cup finely chopped celery
• 1 teaspoon minced garlic, or to taste
• 7 cups chicken broth, or more as needed, divided
• 1 bay leaf, or more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground thyme
• 2 pounds smoked lamb neck bones (such as smithfield®)
• 10 ounces cubed smoked ham (such as carolina pride®)

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 15 mins

Ready Time: 5 hrs 45 mins


• place the split peas into a large container and cover with several inches of cool water; let stand for at least 3 hours. rinse peas until the water runs clear; drain.
• heat olive oil in a large skillet over medium-high heat. saute onion, carrots, and celery in hot oil until soft, 8 to 12 minutes. add garlic and saute until fragrant, about 1 minute.
• combine peas, onion mixture, 6 cups chicken broth, bay leaf, black pepper, and thyme together in a large pot. stir neck bones into chicken broth mixture, adding more chicken broth as necessary to cover bones completely. bring mixture to a boil, reduce heat to medium-low, cover the pot, and simmer until peas have dissolved and meat is falling from the bones, 2 to 3 hours. transfer bones to a plate to cool.
• stir cubed ham into soup. when neck bones are cool enough to handle, remove remaining meat from the bones; discard bones and stir meat into soup. continue to simmer until ham and meat are heated through, about 5 minutes.

uber-braten kielbasa and sauerkraut casserole

Ingredients

• Servings: 6
• 1 (12 ounce) package kluski (egg) noodles
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon dry mustard powder
• 1/4 teaspoon ground black pepper
• 3 cups milk
• 3/4 cup shredded cheddar cheese
• 2 cups sauerkraut, drained
• 1 (16 ounce) package kielbasa sausage, cubed
• 1/2 cup dry bread crumbs
• 1/4 cup shredded cheddar cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• bring a large pot of lightly salted water to a boil. cook kluski noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. drain and set aside.
• melt butter in a large pot over medium heat. whisk in flour, dry mustard, and black pepper; cook until smooth, about 2 minutes. whisk in milk, a little at a time, and bring white sauce to a boil. cook for 1 minute, whisking constantly, to make a smooth, thick sauce. whisk 3/4 cup cheddar cheese into sauce until melted.
• stir kluski noodles, sauerkraut, and kielbasa sausage into the sauce and transfer to a 3-quart casserole dish. mix bread crumbs with 1/4 cup cheddar cheese in a bowl and sprinkle over the casserole.
• bake in the preheated oven until casserole is heated through, about 20 minutes.

terri's tourtiers (french-canadian santa pies)

Ingredients

• Servings: 30
• 5 cups water
• 5 pounds lean ground lamb
• 3 onions, chopped
• 2 tablespoons salt
• 2 1/2 cups ground dry bread crumbs, or more as needed
• 1 teaspoon ground allspice
• 5 pastries for double-crust pies

Recipe

Cook Time: 1 hr 20 mins

Ready Time: 3 hrs 20 mins


• bring water to a boil in a large saucepan; crumble lamb into the boiling water. reduce heat and simmer until lamb is no longer pink, 10 to 15 minutes. drain water into a large bowl and transfer lamb to a separate bowl; refrigerate lamb. refrigerate broth until fat separates from water, at least 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• place lamb in a large skillet; add onions and salt. cook and stir lamb mixture over medium heat until onion is soft and translucent, 10 to 15 minutes.
• skim and discard the fat from the broth. pour the remaining broth over the lamb-onion mixture; stir in bread crumbs and allspice until well mixed. add more bread crumbs if mixture is runny. remove skillet from heat.
• press 5 pie crusts into five 9-inch pie dishes. divide ground lamb mixture among the 5 prepared pie crusts. place 1 pie crust over each pie, crimping edges together to seal. cut slits into the top crust of each pie for ventilation.
• bake in the preheated oven until pies are golden brown, about 1 hour.

mom's easy chicken divan

Ingredients

• Servings: 6
• 2 cups cooked long-grain rice
• 2 (10 ounce) packages frozen broccoli florets
• 2 cups cubed cooked chicken
• 2 (10.5 ounce) cans cream of chicken soup
• 1 cup mayonnaise
• 1 teaspoon lemon juice
• 1/2 teaspoon curry powder
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup soft bread crumbs
• 1 tablespoon butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 11x7-inch baking dish.
• spread rice evenly in prepared baking dish. arrange broccoli over rice and layer chicken on top. mix cream of chicken soup, mayonnaise, lemon juice, and curry powder in a bowl; pour over chicken. sprinkle with cheddar cheese. mix bread crumbs and melted butter in a small bowl; sprinkle over cheese.
• bake in preheated oven until sauce is bubbly and cheese is melted, 25 to 30 minutes.

chef john's chicken kiev

Ingredients

• Servings: 4
• 2 cloves garlic, minced
• 1 pinch salt
• 2 tablespoons chopped fresh flat-leaf parsley
• 6 tablespoons unsalted butter
• 4 (8 ounce) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness
• salt and pepper to taste
• 1 cup all-purpose flour
• 2 teaspoons salt
• 2 eggs, beaten
• 2 cups panko bread crumbs
• 1 pinch cayenne pepper
• 2 cups vegetable oil for frying, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. add parsley and mix until completely incorporated. pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes.
• season chicken breasts with salt and pepper. place 1/4 the butter mixture in the center of wider end of each chicken breast. fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. gather the sides of each chicken breast to the center to form a round ball. the top of the chicken will be smooth and the bottom will be gathered. tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.
• whisk flour and 2 teaspoons salt together in a shallow bowl. whisk eggs together in another shallow bowl. pour panko bread crumbs into another bowl.
• remove chicken breast balls from plastic wrap. gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. dip into beaten eggs, then press into bread crumbs. place breaded chicken a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
• working in batches, cook chicken, gathered-side down, in hot oil and until lightly golden on both sides, about 1 minute per side. transfer to prepared baking sheet. sprinkle salt and cayenne pepper over the top.
• bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). let rest for 5 minutes before serving.

chicken shawarma

Ingredients

• Servings: 8
• 1/2 cup malt vinegar
• 1/4 cup plain yogurt
• 1 tablespoon vegetable oil
• salt and pepper to taste
• 1 teaspoon mixed spice
• 1/4 teaspoon freshly ground cardamom
• 8 skinless, boneless chicken thighs
• 1/2 cup tahini
• 1/4 cup plain yogurt
• 1/2 teaspoon minced garlic
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley
• salt and pepper to taste
• 4 medium tomatoes, thinly sliced
• 1/2 cup sliced onion
• 4 cups shredded lettuce
• 8 pita bread rounds

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 4 hrs 50 mins


• in a glass baking dish, mix together the malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt and pepper. place the chicken thighs into the mixture and turn to coat. cover and marinate in the refrigerator for at least 4 hours or overnight.
• preheat the oven to 350 degrees f (175 degrees c). in a small bowl, mix together the tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley. season with salt and pepper, taste, and adjust flavors if desired. cover and refrigerate.
• cover the chicken and bake in the marinade for 30 minutes, turning once. uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. remove from the dish, and cut into slices.
• place sliced chicken, tomato, onion, and lettuce pita breads. roll up, and top with the tahini sauce.

thai chicken burgers

Ingredients

• Servings: 8
• 1 cup mayonnaise
• 1/4 cup flaked coconut, finely chopped
• 1 tablespoon chopped fresh mint
• 2 pounds ground chicken
• 2 1/2 cups panko bread crumbs
• 1/2 cup thai peanut sauce
• 2 tablespoons red curry paste
• 2 tablespoons minced green onion
• 2 tablespoons minced fresh parsley
• 2 teaspoons soy sauce
• 3 cloves garlic, minced
• 2 teaspoons lemon juice
• 2 teaspoons lime juice
• 1 tablespoon hot pepper sauce
• 8 hamburger buns, split and toasted

Recipe

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


• in a small bowl, mix together mayonnaise, coconut, and mint. cover, and refrigerate for at least 1 hour.
• in a large bowl, mix together ground chicken, panko crumbs, thai peanut sauce, curry paste, green onion, parsley, soy sauce, garlic, lemon juice, lime juice, and hot pepper sauce. be careful not to over-mix. divide into 8 equal size balls. flatten into patties about 1/2 inch thick.
• preheat the grill for medium-high heat.
• lightly oil the grill grate. grill burgers for 6 to 8 minutes per side, or until well done. serve on toasted buns with coconut-mint mayonnaise.

tomato bacon grilled cheese

Ingredients

• Servings: 4
• 8 slices bacon
• 1/4 cup butter, softened
• 8 slices white bread
• 8 slices american cheese
• 8 slices tomato

Recipe

• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, and set aside.
• heat a large skillet over medium heat. spread butter one side of each slice of bread. lay 4 slices of bread, butter side down, in the skillet. top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. cover with a slice of bread, butter side out. fry sandwiches until golden on both sides.

roasted veggie pasta bake

Ingredients

• Servings: 6
• 1 onion, cut into 1-inch squares
• 1 small summer squash, thinly sliced
• 1 small zucchini, thinly sliced
• 1 eggplant, thinly sliced
• 1 red bell pepper, cut into chunks
• 2 tablespoons olive oil, or as needed
• salt and ground black pepper to taste
• 3/4 pound penne pasta
• 1 (16 ounce) jar alfredo sauce
• 1 (14 ounce) can low-sodium chicken broth
• 1/2 cup grated parmesan cheese, divided
• 1/2 cup shredded mozzarella cheese, divided
• 1/4 cup dry bread crumbs

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• spread the onion, summer squash, zucchini, eggplant, and red bell pepper out two baking sheets with rims; drizzle vegetables with olive oil, and sprinkle with salt and black pepper.
• roast the vegetables in the preheated oven until soft and starting to brown, 20 to 25 minutes; stir and turn over vegetables after about 10 minutes of baking. decrease oven temperature to 375 degrees f (190 degrees c).
• while vegetables are roasting, 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 penne, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• grease a 2-quart casserole dish. in a saucepan, mix together the alfredo sauce with chicken broth, and bring to a boil. pour the sauce mixture into a large bowl, and stir in the roasted vegetables, penne pasta, 1/4 cup of parmesan cheese, and 1/4 cup of mozzarella cheese until thoroughly combined. spoon the mixture into the prepared casserole dish; sprinkle top evenly with breadcrumbs. cover the dish.
• bake in the hot oven until mixture is bubbling, about 30 minutes. remove cover, and sprinkle top of casserole with remaining 1/4 cup of parmesan and 1/4 cup of mozzarella cheeses; return to oven, and bake until the top is lightly browned and the cheese has melted, 5 to 10 more minutes.

deconstructed chicken kiev

Ingredients

• Servings: 4
• 1 1/2 pounds baby yukon gold potatoes
• 3 tablespoons olive oil
• salt and pepper
• 4 slices white bread
• 3 cloves garlic
• 1/4 cup fresh flat-leaf parsley
• 1/2 cup butter, melted
• 4 skinless, boneless chicken breast halves, butterflied
• 1/2 pint cherry tomatoes
• 1/4 cup black olives
• 1 lemon, zested
• 1 tablespoon olive oil
• 1/2 cup feta cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 (7 ounce) bag arugula

Recipe

• preheat oven to 400 degrees f. toss potatoes with olive oil, salt, and pepper. roast for 20 to 25 minutes before adding chicken (follow next steps to prepare chicken before roasting).
• add the bread to a food processor. pulse until it turns into crumbs. take the breadcrumbs out, and set aside. pulse the garlic and parsley until finely chopped. add the breadcrumbs back, and pour in melted butter. pulse again until it coats all of the breadcrumbs.
• press the bread mixture the chicken breasts. put the chicken into the oven with the potatoes and bake until cooked through, about 15-20 minutes.
• meanwhile, halve the tomatoes, toss with olives, lemon zest, 1 tablespoon of olive oil, salt, pepper and parsley. stir in feta. set aside.
• layer arugula on the bottom of the plate. add the chicken breasts, top with tomato and feta salsa. serve with roasted potatoes.

chocolate chicken

Ingredients

• Servings: 4
• 1/2 cup water
• 1 cup vegetable oil
• 1/4 cup chocolate syrup
• 1 egg
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 cup plain bread crumbs
• 1 cup unsweetened cocoa powder
• 4 skinless, boneless chicken breast halves

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• pour water into a 9x13-inch baking dish.
• whisk oil, chocolate syrup, egg, vanilla extract, and salt together in a bowl. mix bread crumbs and cocoa powder together in a shallow bowl.
• poke holes into chicken breasts using a fork. dip chicken in the oil mixture, covering completely. press chicken into bread crumb mixture until both sides are coated. arrange chicken in the prepared baking dish.
• bake in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

coconut pecan chicken

Ingredients

• Servings: 6
• 1 1/2 cups plain fat-free yogurt
• 2/3 cup sweetened coconut flakes
• 2/3 cup panko (japanese-style bread crumbs)
• 1/2 cup finely chopped pecans
• 1 1/2 pounds chicken breast, cut in 1-inch wide strips

Recipe

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


• preheat oven to 450 degrees.
• put yogurt in a small bowl, and set aside. in a shallow pie plate, combine coconut, panko and pecans.
• dip chicken strips in yogurt to cover, then roll in panko mixture. place strips on an oil-sprayed baking sheet. spray top of chicken. bake 15 minutes. reduce heat to 350, and bake 15 more minutes. check that coating browns but does not burn. if desired, broil 2 minutes for an even crunchier top.

Jack's French Toast

Ingredients

• Servings: 2
• 1 egg
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup oil for frying
• 4 slices bread

Recipe

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


• in a medium bowl, mix together egg, milk and vanilla.
• in a large skillet, heat oil over medium high heat. dip bread into egg mixture and slide into hot oil. cook until golden brown, drain and serve.