big bad burgers

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1/2 onion, sliced
• 4 fresh mushrooms, sliced
• 1 tablespoon brown sugar
• 1 pound ground beef
• 1 egg
• 1/2 cup dry bread crumbs
• 2 tablespoons prepared horseradish
• 2 tablespoons steak sauce
• 2 tablespoons worcestershire sauce
• 2 cloves garlic, chopped
• 2 tablespoons dried minced onion
• salt and ground black pepper to taste
• 4 slices pepperjack cheese
• 6 slices cooked bacon, cut into halves
• 1/4 cup guacamole, or to taste

Recipe

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


• preheat an outdoor grill for high heat and lightly oil the grate.
• melt butter in a skillet over medium-low heat. cook and stir onion and mushrooms in melted butter until the onions are very tender and beginning to brown, 10 to 15 minutes. sprinkle brown sugar over the mixture and continue cooking until the onions caramelize, 5 to 10 minutes more; remove from heat and set aside.
• mix ground beef, egg, bread crumbs, horseradish, steak sauce, worcestershire sauce, garlic, dried onion, salt, and black pepper in a bowl; shape into 4 patties about 6 inches wide and 1/2 inch thick.
• cook burgers on preheated grill until completely browned, about 3 minutes per side. reduce heat to medium and cook burgers another 3 minutes per side, topping each burger with a slice of pepperjack cheese for the last minute of cooking.
• top each burger with about 1/4 of the mushroom and onion mixture, 3 pieces of bacon, and 1 tablespoon guacamole to serve.

chicken parmesan casserole

Ingredients

• Servings: 10
• 1 (16 ounce) package uncooked rotini pasta
• 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
• 2 cups vegetable oil for frying
• 2 cups flour
• 4 eggs, beaten
• 2 cups italian seasoned bread crumbs
• 2 tablespoons garlic powder
• 1 (16 ounce) package shredded mozzarella cheese, divided
• 1/2 cup grated parmesan cheese
• 1 1/2 (32 ounce) jars marinara sauce
• 1/2 cup dry red (such as sangiovese)
• 1/2 cup grated parmesan cheese

Recipe

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

Ready Time: 1 hr 55 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the rotini, and return to a boil. cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c), and preheat an oven to 350 degrees f (175 degrees c).
• place the flour, egg, and bread crumbs in 3 separate bowls. mix the garlic powder into the bread crumbs. working in batches, coat the chicken breast in the flour, then dip them in the egg, and finally coat with the bread crumbs. carefully fry the coated chicken in the hot oil in small batches until golden brown and no longer pink in the center, 3 to 4 minutes. drain the fried chicken over paper towels.
• combine cooked pasta, fried chicken, 1/2 package of mozzarella cheese, and 1/2 cup grated parmesan cheese in a large bowl. stir in the marinara sauce. pour the red into the empty marinara sauce jar; cover and shake the jar, and empty the contents into the bowl of pasta. stir to combine. spread pasta mixture in a large casserole dish, and cover with aluminum foil.
• bake in the preheated oven for 30 minutes. remove the aluminum foil and sprinkle with the remaining 1/2 package of mozzarella cheese and 1/2 cup of parmesan cheese. return to the oven, and continue baking until the cheese has melted, about 30 minutes. remove from the oven, and allow to rest for 5 minutes before serving. serve hot.

drunken mussels

Ingredients

• Servings: 2
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes, or to taste
• 1 lemon, zested
• 2 cups white
• freshly ground black pepper to taste
• 2 pounds mussels, cleaned and debearded
• 1 cup chopped fresh flat-leaf parsley
• 2 slices bread, grilled
• 2 lemon wedges for garnish

Recipe

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


• melt butter in a large stock pot over medium heat. add garlic and let sizzle for about 30 seconds. season with red pepper flakes and lemon zest, stirring for about 45 seconds.
• quickly pour in into the pan and season with black pepper. bring sauce to a boil, stir in mussels, and cover immediately. shake pot and let boil for 1 minute.
• stir mussels, replace cover, and let boil for 2 more minutes. the shells will begin to open. stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
• serve with grilled bread and lemon wedge.

cheesy egg-in-a-bowl

Ingredients

• Servings: 6
• 6 dinner rolls (3 1/2-inch)
• 12 slices cooked oscar mayer bacon, divided
• 6 ounces velveeta®, cut into 6 slices
• 6 eggs
• 1 tablespoon chopped fresh chives

Recipe

Preparation Time: 15 mins Ready Time: 40 mins


• heat oven to 375 degrees f.
• cut tops off rolls; set aside. make 1-inch-deep indentation in center of bottom half of each roll.
• crumble 6 bacon slices; sprinkle into bread bowls. top with velveeta. crack egg over velveeta in each bowl; place on baking sheet.
• bake 20 to 25 min. or until egg whites are completely set and yolks begin to thicken but do not become firm, adding tops of rolls, cut-sides up, to baking sheet for the last 5 min.
• sprinkle eggs with chives. replace tops of rolls. serve with remaining bacon slices.

healthier chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 8 ounces whole wheat elbow macaroni
• 1 (8 ounce) package shredded reduced-fat cheddar cheese
• 12 ounces low-fat cottage cheese
• 1 (8 ounce) container light sour cream
• 1/4 cup grated parmesan cheese
• salt and ground black pepper to taste
• 1 cup whole wheat bread crumbs
• 2 tablespoons 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. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain.
• stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, and salt and pepper in a 9x13-inch baking dish. mix together bread crumbs and melted butter in a small bowl; sprinkle topping over macaroni mixture.
• bake until top is golden in the preheated oven, 30 to 35 minutes.

Rachael's Chicken

Ingredients

• Servings: 2
• 2 skinless, boneless chicken breast halves
• 1/4 cup butter
• 1/2 teaspoon dried thyme
• 1 (14.5 ounce) can chicken broth

Recipe

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


• heat a medium skillet over medium heat. cook chicken until golden brown and juices run clear.
• to the skillet add the butter. when the butter has melted, sprinkle thyme over the breasts and pour in the broth. reduce heat to medium-low and simmer breasts, turning occasionally. cook until desired liquid consistency is reached, and chicken is no longer pink and its juices run clear.

chicken caesar pitas

Ingredients

• Servings: 6
• 1 pound skinless, boneless chicken breast halves
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3 slices bread, cut into 1/2 inch cubes
• butter flavored cooking spray
• 1 teaspoon garlic salt
• 1 teaspoon dried parsley
• 1/2 pound bacon
• 1 large head romaine lettuce leaves, torn into bite size pieces
• 1 (8 ounce) bottle bottled caesar salad dressing
• freshly grated parmesan cheese to taste
• salt and black pepper to taste
• 1 (10 ounce) package (6-inch) pocket pita bread, halved

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a saucepan with garlic powder, thyme, and rosemary; add water to cover. bring to a boil over high heat, then reduce heat medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. remove chicken, let cool, and cut into strips.
• meanwhile, place bread cubes on a baking sheet. spray with butter spray; sprinkle with garlic salt and parsley.
• bake bread cubes in preheated oven for 5 minutes. turn cubes; spray again with butter spray and sprinkle with garlic salt and parsley. bake another 5 to 10 minutes until golden brown and crunchy. remove croutons, and let cool.
• place bacon in a large, deep skillet. cook over medium high heat until evenly browned and crispy. remove bacon from skillet, drain on paper towels and crumble.
• combine chicken, bacon, lettuce, and croutons in a large bowl. toss with caesar salad dressing and parmesan cheese. season to taste with salt and pepper and toss again. spoon salad mixture into pita bread halves.

megan's amazing spaghetti and meatballs

Ingredients

• Servings: 6
• 1 1/2 teaspoons olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1 (16 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1/2 cup red
• 3 tablespoons italian seasoning
• 2 tablespoons white sugar
• 1 tablespoon garlic powder
• 1 1/2 teaspoons garlic salt
• salt and ground black pepper to taste
• 1/2 pound lean ground beef
• 1 egg, beaten
• 1/4 cup italian seasoned bread crumbs
• 1/4 cup grated mozzarella cheese
• 2 tablespoons chopped fresh parsley
• 1 (16 ounce) package spaghetti
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender and translucent, about 5 minutes. stir in crushed tomatoes, tomato paste, red , italian seasoning, sugar, garlic powder, and garlic salt. season with salt and black pepper. bring to a boil, reduce heat to medium-low, and continue simmering while preparing meatballs.
• mix ground beef, egg, bread crumbs, mozzarella cheese, and parsley in a large bowl. roll walnut-size meatballs and place in the simmering sauce, making sure sauce covers entire meatball. increase heat to medium and simmering until meatballs are no longer pink in the center, about 40 minutes, turning meatballs once about halfway through.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. drain.
• serve meatballs and sauce over spaghetti with a sprinkle of parmesan cheese.

crayfish or shrimp pasta

Ingredients

• Servings: 10
• 2 (8 ounce) packages angel hair pasta
• 1/2 cup butter
• 6 cups heavy whipping cream
• 1 cup chopped green onions
• 1 1/2 pounds cooked shrimp - peeled and deveined
• 3 tablespoons seasoning

Recipe

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


• in a large pot of boiling salted water, cook angel hair pasta until al dente. drain.
• in a large saute pan, heat butter over medium heat until melted. stir in the seasoning and heavy cream. cook until sauce is reduced by half.
• stir in the green onions and crayfish or shrimp. heat thoroughly. serve over hot angel hair pasta.

barengate bay chicken

Ingredients

• Servings: 6
• 1 (10.75 ounce) can condensed cream of broccoli soup
• 1 (10.75 ounce) can milk
• 6 skinless, boneless chicken breast halves
• 1/4 cup olive oil
• 4 cloves garlic, chopped
• 1 (14.5 ounce) can chicken broth
• 6 fresh button mushrooms
• 2 lemons, quartered and seeded

Recipe

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


• in a small saucepan heat soup with milk over low heat; when heated through, set aside. meanwhile, roll chicken in bread crumbs, pressing hard to make sure chicken is well coated.
• preheat oven to 350 degrees f (175 degrees c).
• place coated chicken in a lightly greased 9x13 inch baking dish and drizzle with oil, then sprinkle with chopped garlic. stir chicken broth into soup mixture, and pour mixture all over chicken. sprinkle with mushrooms, then squeeze lemon over all.
• bake at 350 degrees f (175 degrees c) for 40 minutes, or until chicken is cooked through and juices run clear.

spicy oil and vinegar bread dip

Ingredients

• Servings: 12
• 1 cup extra virgin olive oil
• 2/3 cup aged balsamic vinegar
• 3 cloves garlic, minced
• 1 1/2 tablespoons dried basil
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 8 hrs 10 mins


• in a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. seal bottle, and refrigerate mixture 8 hours, or overnight. shake well before serving. store in the refrigerator.

Hot Spinach Red Pepper Dip

Ingredients

• Servings: 2
• 1 cup water
• 1 cup diced red bell pepper
• 1/2 cup thawed frozen chopped spinach
• 1 (8 ounce) package cream cheese
• 2 tablespoons milk
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1 pinch freshly ground black pepper
• 1 tablespoon finely diced red bell pepper

Recipe

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


• bring the cup of water to a boil in a small saucepan over high heat and add the 1 cup of diced red pepper and the chopped spinach. bring the water back to a boil, turn the heat down to medium and simmer until the pepper is very soft, about 10 minutes. drain the spinach and red pepper in a colander, pressing out as much liquid as possible.
• combine the cream cheese and milk in the saucepan and cook over medium heat until hot and softened. stir in the cooked spinach and red peppers, parmesan cheese, crushed red pepper flakes, salt, and ground black pepper. continue to stir until well combined and heated through.
• spoon hot dip into a serving dish and serve with the tablespoon of finely diced red bell pepper sprinkled on top for garnish.

baked ziti with cheese

Ingredients

• Servings: 8
• 1 (16 ounce) box barilla® ziti
• 5 tablespoons butter
• 4 tablespoons all-purpose flour
• 3 cups milk
• 1/2 teaspoon ground nutmeg
• 2 teaspoons kosher salt
• 2 tablespoons kosher salt (optional)
• 2 cups barilla® marinara sauce
• 1 pound buffalo mozzarella cheese, cut into 1/4-inch cubes
• 1/2 cup freshly grated parmigiano-reggiano cheese
• 1/2 cup fresh breadcrumbs

Recipe

• bechamel sauce: heat butter in a medium sauce pan until melted. add flour and stir until smooth. cook over medium heat until light golden brown, about 6 to 7 minutes.
• meanwhile, heat the milk in separate pan until just about to boil.
• add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. cook 30 seconds and remove from heat. season with nutmeg and 2 teaspoons salt and set aside.
• preheat the oven to 425 degrees f.
• bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt (optional).
• cook ziti for 30 seconds less than the package instructions.
• add marinara sauce, bechamel sauce, mozzarella, and grated cheese to the ziti and mix well.
• divide ziti and sauce mixture among six individual gratin dishes. sprinkle with breadcrumbs.
• bake for about 20 minutes, until bubbling and crusty on top. serve immediately.

mediterranean crusted chicken

Ingredients

• Servings: 6
• 1 egg
• 1/2 cup heavy whipping cream
• 1 cup crushed saltine crackers
• 1/4 cup grated parmesan cheese
• 2 tablespoons chopped fresh basil
• 1 tablespoon garlic powder
• salt and pepper to taste
• 2 pounds skinless chicken thighs
• 1/4 cup olive oil

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• in a medium bowl, combine the egg and heavy cream and beat together well. in a separate medium bowl, combine the cracker crumbs, cheese, basil, garlic powder and salt and pepper to taste.
• rinse chicken and pat dry. dip each piece into the egg wash and then dredge liberally in the cracker crumb mixture. heat the olive oil in a large skillet over medium high heat. fry the chicken in the oil for 5 minutes per side, or until both sides are golden brown and crusty. place chicken in a 9x13 baking dish and cover with foil.
• bake, covered, at 400 degrees f (200 degrees c) for 15 minutes, then remove foil and bake, uncovered, for 15 to 20 more minutes, or until chicken juices run clear.

turkey with cornbread stuffing

Ingredients

• Servings: 1
• 3/4 cup cornmeal
• 1 1/4 cups water
• 1 cup whole wheat flour
• 1/3 cup white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/4 cup vegetable oil
• 1/4 pound bacon, or more to taste
• 1 large onion, chopped
• 2 cloves garlic, minced
• 6 celery stalk, chopped
• 1 red bell pepper, diced (optional)
• 4 teaspoons poultry seasoning
• 4 teaspoons dried rubbed sage
• 4 teaspoons dried oregano
• 1 (1 pound) loaf rye bread, cubed
• 2 cups low-sodium chicken broth
• 1 whole turkey, neck and giblets removed

Recipe

Cook Time: 4 hrs

Ready Time: 5 hrs 10 mins


• preheat oven to 400 degrees f (200 degrees c). grease a pie pan.
• in a bowl, mix cornmeal and water and allow to stand for 10 minutes. meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
• bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. remove from oven and set aside to cool.
• reduce oven heat to 325 degrees f (165 degrees c).
• cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. crumble the bacon when cool. stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
• remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
• rinse the turkey inside and out and pat dry with paper towels. place turkey into a large roasting pan with a lid. fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. place any leftover stuffing a large square of aluminum foil and fold and seal the edges to enclose the stuffing. refrigerate stuffing packet until about 45 minutes before serving time.
• place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees f (80 degrees c), 3 1/2 to 4 hours. remove lid after about 2 1/2 hours to brown skin. baste occasionally with pan drippings. about 45 minutes before serving, bake the extra stuffing if desired.

spicy veggie sandwich

Ingredients

• Servings: 1
• 2 slices whole wheat bread
• 1 slice cheddar cheese
• 1 slice sweet onion
• 1/2 tomato, sliced
• 2 slices green bell pepper
• 1 slice avocado
• 1/2 cup fresh baby spinach leaves, large stems removed
• salt and pepper to taste
• 1 teaspoon extra-virgin olive oil, or to taste
• 1 teaspoon white vinegar, or to taste
• 4 slices dill pickle
• 1 tablespoon sliced black olives
• 2 tablespoons canned jalapeno pepper slices

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• top one slice of whole wheat bread with cheddar cheese, onion, tomato, bell pepper, avocado, and spinach. season with salt and pepper, and sprinkle with olive oil and vinegar. top with dill pickle slices, olives, jalapeno pepper, and the second slice of bread.

baked coconut chicken

Ingredients

• Servings: 6
• 1 1/2 pounds chicken breast tenders
• 1 (13.5 ounce) can coconut milk
• 1/2 cup plain breadcrumbs
• 15 gingersnap cookies, crushed
• 1/4 cup shredded coconut
• 1 egg, beaten
• 1 tablespoon butter, cut into small pieces

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 4 hrs


• place the chicken in a large bowl. pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
• preheat oven to 375 degrees f (190 degrees c).
• combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. arrange coated chicken pieces in the bottom of a 9x13 casserole dish. scatter the butter pieces over the chicken. pour enough coconut milk into the dish to cover the bottom of the dish.
• bake in the preheated oven until the chicken is no longer pink, about 40 minutes.

chicken wilson

Ingredients

• Servings: 6
• 6 eggs, lightly beaten
• 3 pounds skinless, boneless chicken breast halves - cut into cubes
• 6 tablespoons butter
• 1 pound mushrooms, sliced
• 1 cup seasoned bread crumbs
• vegetable oil
• 6 fluid ounces dry white
• 1/2 pound sliced muenster cheese

Recipe

Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• lightly beat eggs in a small bowl. soak the chicken pieces in the egg for at least 30 minutes. meanwhile, melt the butter in a large skillet and add the mushrooms. cook and stir the sliced mushrooms until softened.
• remove the chicken from the egg mixture. roll the chicken pieces in bread crumbs and set aside. heat a small amount of oil in a large skillet over medium-high. place the chicken pieces in the pan and brown on all sides. brown the pieces in batches if necessary.
• place the browned chicken pieces in a 9x13 inch glass baking dish. cover the chicken with the sauteed mushrooms. pour the into the baking dish, then cover the mixture with the sliced cheese.
• bake in preheated oven for 30 to 40 minutes, or until the chicken is cooked through.

grandma's homemade italian sauce and meatballs

Ingredients

• Servings: 10
• 48 ounces tomato paste
• 12 cups water
• 2 cloves garlic, chopped
• 2 bay leaves
• 1 tablespoon dried basil leaves
• 1 teaspoon salt
• 5 lamb chops
• 1 onion, diced
• 1 (8 ounce) package mushrooms, sliced
• 1 pound ground beef
• 1/4 pound ground lamb
• 1/4 pound ground veal
• 1 cup grated romano cheese
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/4 cups dry bread crumbs
• 2 cloves garlic, chopped
• 2 tablespoons dried parsley
• 2 eggs

Recipe

Cook Time: 8 hrs

Ready Time: 9 hrs


• in a large pot combine tomato paste, water, garlic, bay leaves, basil, and salt. bring to a boil, turn heat down to low and simmer.
• in a skillet, brown lamb chops in olive oil then place in sauce mixture. saute onions and mushrooms in same pan that you browned the lamb chops. add these to sauce as well. simmer sauce a minimum of 8 hours, stirring occasionally.
• to make the meatballs: preheat oven to 350 degrees f (175 degrees c). combine beef, lamb, veal, romano cheese, salt, pepper, bread crumbs, garlic, parsley and eggs; mix well. shape into balls. place on a baking sheet that has been sprayed with cooking spray.
• bake meatballs for 20 minutes. place meatballs in a serving bowl when baking is complete and place in refrigerator. about 2 hours prior to dinnertime pop the meatballs into the sauce.

cornbread cakes

Ingredients

• Servings: 4
• 1 cup self-rising cornmeal
• 1 egg
• 1 cup buttermilk
• 1 teaspoon butter, or as needed

Recipe

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


• mix self-rising cornmeal, egg, and buttermilk together in a bowl to make a smooth batter.
• melt butter in a large skillet over medium heat; pour about 1/4 cup of batter into the hot butter and cook pancake until browned and appear on the surface, about 5 minutes. flip and cook until set and other side is browned, 2 to 3 minutes more. repeat with remaining batter.

fried catfish

Ingredients

• Servings: 3
• 1 (6 ounce) package long grain and wild rice mix
• 2 1/4 cups water
• 1 tablespoon butter (optional)
• 2 teaspoons butter
• 1/2 cup diced celery
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1 tablespoon worcestershire sauce
• 2 teaspoons chili powder
• 1 tablespoon seafood seasoning (such as old bay®)
• 1 (15 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste with roasted garlic
• 2 teaspoons cornstarch
• 3 dashes chile-garlic sauce (such as sriracha®), or to taste
• 1/4 cup quick-mixing flour (such as wondra®)
• 2 teaspoons cayenne pepper
• salt and ground black pepper to taste
• 1 egg
• 1 cup panko bread crumbs
• 1/2 cup vegetable oil for frying, or as needed
• 2 (4 ounce) fillets fresh catfish - cut in half crosswise, then cut lengthwise into 1-inch wide strips

Recipe

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


• mix long grain and wild rice mix, contents of seasoning packet, water, and 1 tablespoon butter in a saucepan and place over medium heat.
• bring rice to a boil, reduce heat to low, and cover the pan; simmer until rice is tender and liquid has been absorbed, about 25 minutes. set rice aside and keep warm.
• melt 2 teaspoons butter in a saucepan over medium-low heat. cook and stir celery, onion, and green bell pepper until tender, about 10 minutes.
• mix in worcestershire sauce, chili powder, seafood seasoning, crushed tomatoes, tomato paste with garlic, and cornstarch; stir until smoothly combined.
• season with chili-garlic sauce; let the sauce simmer, stirring occasionally, while you prepare the fish.
• whisk together flour, cayenne pepper, salt, and black pepper in a shallow bowl.
• beat egg in a separate bowl.
• place panko crumbs into another shallow bowl.
• heat vegetable oil in a large skillet over medium heat.
• dredge fish pieces in seasoned flour, and tap off excess flour.
• dip floured fish into beaten egg, then dredge fish in panko crumbs. tap off excess crumbs.
• repeat the process, dipping each fish piece again into seasoned flour, egg, and bread crumbs.
• pan-fry coated fish in hot oil until golden brown, about 2 minutes per side.
• drain fish on a plate lined with paper towels.
• to serve, transfer long grain and wild rice to a platter; top with fish pieces, and spoon sauce over the fish and around the edge of the rice.

Mike's Favorite Grilled Cheese

Ingredients

• Servings: 1
• 2 slices bread
• 2 tablespoons butter, divided
• 2 slices processed american cheese

Recipe

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


• heat a small skillet to medium high heat. spread a thin layer of butter on one side of both bread slices; place one slice bread, buttered-side-down, in hot skillet. immediately place both cheese slices on bread and cover with second bread slice, butter-side-up. when first side is browned, turn over and brown other side. remove from heat and let cool 2 to 3 minutes before serving.

Mushroom Bagna Cauda

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 (2 ounce) can anchovy fillets, drained
• 8 cloves garlic, minced
• 1 (10 ounce) can condensed cream of mushroom soup
• 1 cup whipping cream
• 2 cups half and half

Recipe

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


• melt butter in a saute pan over medium heat. saute garlic and anchovies until the garlic has mellowed, about 2 to 3 minutes. pour in the mushroom soup, cream, and half and half; turn heat to low and cook for 45 minutes, making sure the mixture does not boil.

parmesan sesame chicken

Ingredients

• Servings: 4
• 1 cup bread crumbs
• 1/4 cup parmesan cheese
• 1/4 cup sesame seeds
• 1 egg, beaten
• 4 boneless, skinless chicken breast halves

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a bowl, mix the bread crumbs, parmesan cheese, and sesame seeds. place the egg in a separate bowl. dip the chicken in the egg, then dip into the bread crumb mixture to coat. place the chicken breasts in a shallow baking dish.
• bake chicken 20 to 30 minutes in the preheated oven, until juices run clear.

Banana Strawberry Oat Bread

Ingredients

• Servings: 2
• 2 cups quartered strawberries
• 1 tablespoon white sugar, or to taste
• 1 1/3 cups whole wheat flour
• 3/4 cup all-purpose flour
• 1/2 cup rolled oats
• 2/3 cup white sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 2 bananas, slightly mashed
• 4 eggs
• 3 tablespoons olive oil
• 2 teaspoons vanilla extract

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease and flour two 5x9-inch bread pans.
• place strawberries in a bowl and sprinkle with 1 tablespoon sugar.
• mix whole wheat flour, all-purpose flour, oats, 2/3 cup white sugar, baking powder, and cinnamon together in the bowl of a stand mixer.
• stir bananas, eggs, and oil into strawberry mixture; pour into flour mixture. beat mixture using the stand mixer until batter is just combined. divide batter between the 2 prepared bread pans.
• bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes.

parmesan sesame chicken

Ingredients

• Servings: 4
• 1 cup bread crumbs
• 1/4 cup parmesan cheese
• 1/4 cup sesame seeds
• 1 egg, beaten
• 4 boneless, skinless chicken breast halves

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a bowl, mix the bread crumbs, parmesan cheese, and sesame seeds. place the egg in a separate bowl. dip the chicken in the egg, then dip into the bread crumb mixture to coat. place the chicken breasts in a shallow baking dish.
• bake chicken 20 to 30 minutes in the preheated oven, until juices run clear.

chicken wilson

Ingredients

• Servings: 6
• 6 eggs, lightly beaten
• 3 pounds skinless, boneless chicken breast halves - cut into cubes
• 6 tablespoons butter
• 1 pound mushrooms, sliced
• 1 cup seasoned bread crumbs
• vegetable oil
• 6 fluid ounces dry white
• 1/2 pound sliced muenster cheese

Recipe

Preparation Time: 35 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• lightly beat eggs in a small bowl. soak the chicken pieces in the egg for at least 30 minutes. meanwhile, melt the butter in a large skillet and add the mushrooms. cook and stir the sliced mushrooms until softened.
• remove the chicken from the egg mixture. roll the chicken pieces in bread crumbs and set aside. heat a small amount of oil in a large skillet over medium-high. place the chicken pieces in the pan and brown on all sides. brown the pieces in batches if necessary.
• place the browned chicken pieces in a 9x13 inch glass baking dish. cover the chicken with the sauteed mushrooms. pour the into the baking dish, then cover the mixture with the sliced cheese.
• bake in preheated oven for 30 to 40 minutes, or until the chicken is cooked through.

Mike's Favorite Grilled Cheese

Ingredients

• Servings: 1
• 2 slices bread
• 2 tablespoons butter, divided
• 2 slices processed american cheese

Recipe

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


• heat a small skillet to medium high heat. spread a thin layer of butter on one side of both bread slices; place one slice bread, buttered-side-down, in hot skillet. immediately place both cheese slices on bread and cover with second bread slice, butter-side-up. when first side is browned, turn over and brown other side. remove from heat and let cool 2 to 3 minutes before serving.

cornbread cakes

Ingredients

• Servings: 4
• 1 cup self-rising cornmeal
• 1 egg
• 1 cup buttermilk
• 1 teaspoon butter, or as needed

Recipe

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


• mix self-rising cornmeal, egg, and buttermilk together in a bowl to make a smooth batter.
• melt butter in a large skillet over medium heat; pour about 1/4 cup of batter into the hot butter and cook pancake until browned and appear on the surface, about 5 minutes. flip and cook until set and other side is browned, 2 to 3 minutes more. repeat with remaining batter.

baked coconut chicken

Ingredients

• Servings: 6
• 1 1/2 pounds chicken breast tenders
• 1 (13.5 ounce) can coconut milk
• 1/2 cup plain breadcrumbs
• 15 gingersnap cookies, crushed
• 1/4 cup shredded coconut
• 1 egg, beaten
• 1 tablespoon butter, cut into small pieces

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 4 hrs


• place the chicken in a large bowl. pour enough of the coconut milk over the chicken to completely cover; refrigerate 3 hours.
• preheat oven to 375 degrees f (190 degrees c).
• combine the breadcrumbs, gingersnap cookies, and coconut in a bowl. dip each chicken piece in the beaten egg and then cover with the breadcrumb mixture. arrange coated chicken pieces in the bottom of a 9x13 casserole dish. scatter the butter pieces over the chicken. pour enough coconut milk into the dish to cover the bottom of the dish.
• bake in the preheated oven until the chicken is no longer pink, about 40 minutes.

chicken catch a cola

Ingredients

• Servings: 4
• 1/3 cup seasoned dry bread crumbs
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• 1 tablespoon butter
• 1 cup cola-flavored carbonated beverage
• 3 ounces thinly sliced fully cooked ham
• 1 cup sliced fresh mushrooms
• 1/2 cup cooking
• 1 tablespoon balsamic vinegar
• 1/2 cup sour cream

Recipe

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


• combine the bread crumbs, paprika, salt, and pepper in a plastic bag. place chicken breasts in the bag, and shake to coat.
• melt butter in a large skillet over medium heat. add chicken breasts, and cook for 4 minutes on each side, or until brown. remove chicken to a plate, and keep warm. pour the cola into the skillet, and stir to remove any browned chicken bits from the pan. add ham, mushrooms, , and balsamic vinegar. reduce heat to medium-low, and simmer, uncovered, until the liquid has reduced by 1/2.
• stir sour cream into the skillet, and return chicken breasts to the pan. cover, and simmer for 5 more minutes, or until chicken is no longer pink, or the internal temperature is 170 degrees f (75 degrees c). remove chicken to serving plates, and spoon sauce over.

mini pizzas

Ingredients

• Servings: 20
• 1 pound ground beef
• 1 pound fresh, ground lamb sausage
• 1 onion, chopped
• 10 ounces processed american cheese, cubed
• 32 ounces cocktail rye bread

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet, brown ground beef and sausage.
• mix onion into the sausage and beef mixture, and saute it until tender. drain grease out of skillet. stir processed cheese food into the mixture. continue cooking until cheese melts. arrange slices of bread on a cookie sheet, place heaping spoonfuls of the mixture each slice of bread.
• bake 12 to 15 minutes.

Solomon Grundy

Ingredients

• Servings: 4
• 1 pound lean ground beef
• 2 (10.5 ounce) cans condensed vegetable soup
• 1 (10.75 ounce) can water
• salt and pepper to taste

Recipe

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


• brown beef in a large skillet over medium high heat; drain fat.
• stir in vegetable soup and water, reduce heat to medium low and simmer for 10 minutes. season with salt and pepper to taste and serve.

peanut butter cup grilled sandwich

Ingredients

• Servings: 1
• 2 teaspoons margarine
• 2 slices white bread
• 1 1/2 tablespoons peanut butter
• 2 tablespoons semisweet chocolate chips

Recipe

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


• spread 1 teaspoon of margarine one side of each slice of bread. put the margarine sides together. this is to keep from getting margarine on your hands when spreading peanut butter. spread peanut butter over one slice of bread, and sprinkle chocolate chips the peanut butter. remove the other slice of bread from the back of the peanut butter slice, and place margarine side out over the peanut butter and chocolate chips.
• place a skillet over medium heat. fry sandwich until golden brown on each side, 2 to 3 minutes. cool slightly before cutting in half.

bierox casserole

Ingredients

• Servings: 6
• 1/2 medium head cabbage, cored and shredded
• 1 pound ground beef
• 1 onion, chopped
• 1 clove chopped fresh garlic
• 1 (10 ounce) can refrigerated crescent roll dough
• 1 (1 pound) loaf processed cheese food, cubed
• salt and pepper to taste

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• place the cabbage and ground beef into a large skillet over medium heat. cook, stirring to crumble beef, until evenly browned and cabbage is tender. drain off excess grease, and stir in the onion, garlic, and processes cheese. scoop into a 9x13 inch baking dish. unroll crescent roll dough, and place over the top of the dish. pinch seams together to cover completely.
• bake for 15 minutes in the preheated oven, or until the top is puffed and browned.

stuffed lamb chops ii

Ingredients

• Servings: 4
• 1 1/2 cups dry bread crumbs
• 2 tablespoons butter
• 1 egg, beaten
• 2 cups whole kernel corn
• 4 lamb chops butterfly cut
• 1 (10.75 ounce) can condensed cream of mushroom soup

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in bowl, combine bread crumbs, butter, egg, and corn. mix until it is a stiff stuffing. cut parallel into each chop to create a pocket. stuff each lamb chop with stuffing mix. place chops in a cooking dish and then pour mushroom soup over top. bake for about 45 minutes or until chops are cooked all the way through.

creamy chicken cordon bleu casserole

Ingredients

• Servings: 1
• 1 (8 ounce) package wide egg noodles
• 2 cups chopped cooked chicken breast
• 8 ounces cooked ham, cubed
• 8 ounces swiss cheese, cubed
• 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken soup (such as campbell's® healthy request)
• 1/2 cup 2% milk
• 1/2 cup light sour cream
• 2 tablespoons butter
• 1/3 cup seasoned bread crumbs
• 1/4 cup grated parmesan cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch casserole 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 transfer noodles to the prepared casserole dish; top with chicken, ham, and swiss cheese.
• mix cream of chicken soup, milk, and sour cream together in a bowl; spoon soup mixture over noodle mixture.
• melt butter in a skillet over medium heat; cook and stir bread crumbs and parmesan cheese in the melted butter until crumbs are coated with butter and cheese, 2 to 3 minutes. sprinkle bread crumb mixture over casserole.
• bake in the preheated oven until casserole is bubbling and lightly browned, about 30 minutes. allow casserole to cool for 10 minutes before serving.

orange cracker apricot chicken

Ingredients

• Servings: 4
• 2 tablespoons orange juice
• 2 tablespoons dijon mustard
• 1/2 teaspoon salt
• 3/4 cup whole-wheat cracker crumbs
• 1 tablespoon grated orange zest
• 1/4 teaspoon ground black pepper
• 4 skinless, boneless chicken thighs
• 1/4 cup apricot preserves

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). prepare a baking sheet with cooking spray.
• whisk together the orange juice, mustard, and salt in a small bowl. mix together the cracker crumbs, orange zest, and black pepper on a plate. coat each chicken thigh in the orange juice mixture and then press into the cracker crumb mixture to cover both sides completely. place the breaded thighs on the prepared baking sheet.
• bake in the preheated oven 15 minutes; flip and continue baking until no longer pink in the center and the juices run clear, about 15 minutes more. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• switch the oven setting to 'broil.'
• top each thigh with 1 tablespoon of the apricot preserves and place beneath the oven's broiler until the preserves begin to caramelize, 2 to 3 minutes. when the chicken looks like it is starting to burn it is done.

sicilian brasciole a la lena

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1/8 cup chopped fresh parsley
• 1 cup bread crumbs
• 1/8 cup grated romano cheese
• 1/8 cup raisins
• 1/8 cup pine nuts, toasted
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 1/2 pounds round steak
• 1 tablespoon olive oil
• 1 (32 ounce) jar spaghetti sauce

Recipe

Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 30 mins


• heat 1 tablespoon olive oil a heavy skillet over medium heat. saute onion until translucent, 10 minutes. stir in garlic and parsley, and continue cooking until onions begin to brown. remove from heat, and allow to cool.
• in a medium bowl, combine bread crumbs, romano cheese, raisins, pine nuts and pepper.
• pound steak to 1/2 inch with a moistened mallet or the side of a cleaver. spread onion mixture evenly over meat, leaving a 1 inch border around the edges. spread bread crumb mixture in an even layer, and drizzle with 1 tablespoon olive oil. roll up from the narrow end, and tie tightly with kitchen twine.
• heat remaining olive oil in dutch oven over medium-high heat. brown roll on all sides, 1 to 2 minutes per side. pour in spaghetti sauce, reduce heat to low, and simmer, covered, for 2 hours, until tender.

jay's a.1.® one burgers

Ingredients

• Servings: 4
• 1 pound ground round
• 1/4 cup italian seasoned bread crumbs
• 1 egg
• 1/4 cup steak sauce (e.g. a-1)
• 1/4 cup shredded mozzarella cheese
• steak sauce (optional)

Recipe

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


• preheat grill for high heat.
• in a large bowl, mix together the ground beef, seasoned bread crumbs, egg, 1/4 cup of steak sauce, and mozzarella cheese using your hands. shape into 4 patties.
• lightly oil the grill grate. cook patties for 5 minutes per side, or until well done. baste with additional steak sauce while cooking if desired.

peanut butter and chocolate panini

Ingredients

• Servings: 4
• 1 teaspoon butter
• 1/2 cup crunchy peanut butter
• 8 slices firm bread
• 1/2 cup semi-sweet chocolate chips

Recipe

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


• preheat a panini press according to manufacturer's instructions to medium-low heat. coat inside surfaces with butter.
• spread 1 to 2 tablespoons peanut butter half the bread slices; cover peanut butter with 1 to 2 tablespoons chocolate chips. top each with a second slice of bread, creating 4 sandwiches.
• grill each sandwich in the panini press until bread is toasted and chocolate is melted, 2 to 4 minutes.

Turkey And Sun-dried Tomato Panini

Ingredients

• Servings: 1
• 1 tablespoon butter, or more if needed
• 2 slices ciabatta bread
• 6 slices deli-style sliced turkey breast
• 2 slices provolone cheese
• 3 sun-dried tomatoes packed in oil, drained and chopped
• 1/2 teaspoon italian seasoning

Recipe

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


• preheat a panini press according to manufacturer's instructions for medium heat.
• butter one side of each piece of bread. lay 1 slice bread, butter side down, on the preheated panini press; layer with turkey, provolone cheese, and sun-dried tomatoes. sprinkle with italian seasoning. top with second slice of bread.
• press panini maker down and cook until provolone cheese has melted and bread is toasted, about 5 minutes. cut in half and serve warm.

thai burgers

Ingredients

• Servings: 6
• 1 3/4 pounds lean ground beef
• 1/2 cup bread crumbs
• 2 tablespoons lemon grass, minced
• 2 tablespoons chopped fresh basil
• 2 tablespoons minced shallots
• 2 red chili peppers, seeded and minced
• 1/4 cup chopped peanuts
• salt and pepper to taste
• 2 limes

Recipe

Preparation Time: 30 mins Cook Time: 6 mins Ready Time: 36 mins


• preheat grill for high heat.
• in a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. season with salt and pepper. form into patties. if you are making these ahead of time, do not add peanuts until you are ready to grill.
• lightly oil grate, and place burgers on grill. cook for 3 to 5 minutes per side. remove from grill, and sprinkle burgers with lime juice.

becca's chicken-fried lamb chops

Ingredients

• Servings: 4
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground paprika
• 1/2 teaspoon garlic powder
• 2 eggs
• 1/2 cup milk
• 1/2 (16 ounce) package saltine crackers, crushed
• 1/2 cup dry potato flakes
• 1/2 cup all-purpose flour
• 4 (3/4 inch) thick lamb chops
• salt and pepper to taste
• 1 1/2 cups vegetable oil for frying

Recipe

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


• in a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. in a second shallow bowl, whisk together the eggs and milk until thoroughly blended. in a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.
• with a fork, prick the lamb chops thoroughly to tenderize the meat. season the chops with salt and pepper.
• gently press the lamb chops into the flour to coat, and shake off the excess flour. dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. gently toss between your hands so any crumbs that haven't stuck can fall away
• heat the oil in a large, deep skillet over medium heat, and gently place the lamb chops into the hot oil. fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. remove the chops from the pan, and drain the excess oil on paper towels.

salmon patties iii

Ingredients

• Servings: 6
• 1/2 pound salmon
• 1 red potato, peeled and chopped
• 1 shallot, minced
• 1 egg, beaten
• 1/4 cup italian seasoned bread crumbs
• 1 teaspoon dried italian seasoning
• salt and pepper to taste
• 1/2 cup cornflake crumbs
• 2 tablespoons olive oil

Recipe

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


• preheat oven to 350 degrees f (175 degrees c) and lightly grease a small baking dish.
• place salmon in the prepared baking dish, cover, and bake 20 minutes, or until easily flaked with a fork.
• place potato in a small saucepan with enough water to cover, and bring to a boil. cook 15 minutes, or until tender. drain and mash.
• in a medium bowl, mix salmon, potato, shallot, egg, and bread crumbs. season with italian seasoning, salt, and pepper. place the cornflake crumbs in a small bowl. form the salmon mixture into 1 inch balls, and roll in the cornflakes to coat.
• heat olive oil in a medium saucepan over medium heat. press the balls into patties, and fry 3 to 5 minutes per side, or until golden brown.

Seafood Lasagna I

Ingredients

• Servings: 8
• 1 (16 ounce) package lasagna noodles
• 1 pound cooked salad shrimp
• 1 pound fresh crab meat
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1 cup grated parmesan cheese
• 5 cups shredded mozzarella cheese

Recipe

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

Ready Time: 1 hr 10 mins


• cook lasagna noodles in a large pot of boiling salted water until al dente. drain well.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium size saucepan over medium heat melt butter or margarine, stir in flour and let flour brown slightly. stir in milk, stirring constantly until sauce thickens. add the parmesan cheese to the sauce and stir well.
• in a 9x13 baking pan spread a thin layer of white sauce, followed by a layer of cooked lasagna noodles. place 1/4 of the shrimp, 1/4 of the crabmeat and 1 cup mozzarella cheese on top of the lasagna noodles. repeat three times, making four layers. top the final layer with sauce and remaining mozzarella cheese. bake for 45 minutes or until top is brown.

oven baked omelet with feta and tomatoes

Ingredients

• Servings: 8
• 8 eggs, beaten
• 2 cups milk
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon pepper
• 1 cup fire roasted diced tomatoes, drained
• 1/2 cup crumbled feta cheese with basil and sun-dried tomatoes
• 8 ounces italian bread, cut into bite-size cubes

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). butter a deep 9-inch baking dish.
• combine eggs, milk, thyme, salt, and pepper in a large bowl. whisk until smooth. stir in tomatoes and feta cheese; pour into prepared baking dish. scatter bread pieces on top of egg mixture.
• bake in preheated oven until eggs are fully set, 40-50 minutes.

zucchini cakes

Ingredients

• Servings: 6
• 2 cups shredded zucchini
• 1 cup italian seasoned bread crumbs
• 1 egg
• 1 tablespoon mayonnaise
• 1 teaspoon prepared mustard
• 1 tablespoon old bay seasoning tm

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a baking sheet.
• in a large bowl combine zucchini, bread crumbs, egg, mayonnaise, mustard and old bay seasoning. mix well and form into patties. place on prepared baking sheet.
• bake for 20 minutes and turn patties. bake for another 20 minutes, or until golden brown.

simple stromboli

Ingredients

• Servings: 3
• 1/2 pound bulk lamb sausage (optional)
• 1 (1 pound) loaf frozen bread dough, thawed
• 4 slices hard salami
• 4 slices thinly sliced ham
• 4 slices american cheese
• 1 cup shredded mozzarella cheese
• salt and ground black pepper to taste
• 1 egg white, lightly beaten

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. drain and discard any excess grease.
• pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. lay salami, ham, and american cheese slices in center of dough. sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.
• bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes.

Chicken Eileen

Ingredients

• Servings: 8
• 1 (6 ounce) package herb-seasoned dry bread stuffing mix
• 8 skinless, boneless chicken breast halves
• 16 medium slices mozzarella cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• prepare stuffing according to package directions. wash the chicken, pat dry and pound out to about a 1/2 inch thickness. place a slice of cheese on each breast, followed by a scoop of prepared stuffing. close each breast over the cheese and stuffing and hold with a toothpick. place stuffed breasts in a lightly greased 9x13 inch baking dish.
• bake at 350 degrees f (175 degrees c) for 25 minutes, or until chicken juices run clear, then place a second slice of cheese over each stuffed chicken, and bake for 2 more minutes, or until cheese is bubbly.

chicken risotto

Ingredients

• Servings: 4
• 2 cups uncooked white rice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2 cups chicken broth
• 1 cup fresh mushrooms, sliced
• 2 tablespoons chopped green bell pepper
• 3 tablespoons chopped fresh basil
• 1 tablespoon dried minced onion
• 1 teaspoon dried oregano
• 3 cloves garlic, minced
• 1/4 teaspoon ground black pepper
• 1/4 cup grated parmesan cheese
• 4 chicken thighs
• 3 tablespoons italian-style dry bread crumbs
• 2 tablespoons grated parmesan cheese

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl, combine the rice, mushroom soup, chicken broth, mushrooms, green bell pepper, basil, onion, oregano, garlic, ground black pepper and 1/4 cup cheese. stir until all ingredients are well mixed.
• pour this mixture into a 9x13 inch baking dish. place the chicken on top of the mixture and cover with foil. in a separate small bowl, combine the bread crumbs and remaining cheese and set aside.
• bake at 325 degrees f (165 degrees c) for 1 hour, remove from oven, uncover and sprinkle with the reserved bread crumb mixture. return to oven and bake, uncovered, for 20 more minutes, or until golden brown.

oven roasted stuffed chicken breasts

Ingredients

• Servings: 6
• 1 cup part skim milk ricotta cheese
• 3/4 cup finely chopped walnuts
• 1/2 cup grated parmesan cheese
• 1/2 cup dry bread crumbs
• 1 teaspoon dried oregano
• 6 boneless chicken breast halves, with skin
• 2 tablespoons vegetable oil

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
• in a bowl, mix the ricotta cheese, walnuts, parmesan cheese, bread crumbs, and oregano.
• loosen the skin on the chicken breasts to form a pocket, and stuff with the ricotta cheese mixture. arrange the chicken breasts in a single layer in the prepared baking dish, and brush with oil.
• bake 45 minutes in the preheated oven, or until the chicken is no longer pink and juices run clear.

Fried Pinchy Pies

Ingredients

• Servings: 2
• 3 cups vegetable oil for frying
• 4 slices white bread
• peanut butter
• 4 teaspoons any flavor fruit jelly
• 1 teaspoon confectioners' sugar, for dusting

Recipe

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


• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• cut bread into 3 1/2-inch rounds using a round cutter.
• spread peanut butter into the center of 2 slices of bread, leaving 1/2-inch space around the border. repeat with the jelly for the remaining 2 slices of bread.
• place 1 slice jelly bread and 1 slice peanut butter bread together and press down edges to form a seal. repeat with remaining slices.
• place pies in preheated oil and cook until golden and crispy, about 2 minutes per side. transfer to a plate lined with paper towels. dust with powdered sugar and serve.

scalloped oysters

Ingredients

• Servings: 4
• 1 pint shucked oysters, drained with liquid reserved
• 1/2 cup bread crumbs
• 25 buttery round crackers, crumbled
• 1/2 cup melted butter
• 2 tablespoons milk
• salt to taste
• ground black pepper to taste

Recipe

• preheat the oven to 450 degrees f (230 degrees c). butter a shallow baking dish.
• combine the bread crumbs and cracker crumbs, stir in the melted butter. place a thin layer of the crumb mixture in the bottom of the prepared baking dish. layer the oysters over the crumbs and sprinkle with salt and pepper to taste. pour 2 tablespoons oyster liquid and 1 tablespoon milk over the top. repeat then cover the top layer with the remaining crumb mixture.
• bake at 450 degrees f (230 degrees c) for 30 minutes.

Egg And Cornbread Bake

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 cup chopped onion
• 2 stalks celery, diced
• 4 cups diced cooked ham
• 1 (14.5 ounce) can chicken broth
• 1/2 cup water
• 1/2 cup butter
• 1 (14 ounce) package seasoned cornbread stuffing mix
• 6 eggs
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon paprika, for garnish

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking pan.
• in a large skillet, melt 2 tablespoons butter over medium heat. saute onion and celery until onion is soft and translucent. stir in the ham and continue to saute until the vegetables are tender and the ham is heated through. add the chicken broth, water and the remaining 1/2 cup butter or margarine and heat until the butter is completely melted.
• place the stuffing mix in a large bowl. pour the contents of the skillet over the stuffing and toss together gently until mixed. turn the mixture into the prepared baking pan.
• cover pan with aluminum foil and bake in preheated oven for 25 minutes, until heated through. remove from the oven and make 6 evenly spaced indentations big enough for each to hold an egg. take care not to leave a bare spot at the bottom of the indentations. carefully break an egg into each indentation, leaving the yolks whole. return to the oven, uncovered, and bake another 12 to 14 minutes, until whites of the eggs are nearly set.
• remove from the oven again and sprinkle evenly with the cheese and then dust with paprika. continue to bake for another 3 to 4 minutes, or until cheese is melted and whites of the eggs are just set, but yolks are still soft. serve hot, with one egg in each serving.

elegant chicken lasagna with white sauce

Ingredients

• Servings: 8
• 8 lasagna noodles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2/3 cup chicken broth
• 1/2 teaspoon poultry seasoning
• 2 (3 ounce) packages cream cheese
• 1 cup cottage cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/3 cup pimento-stuffed green olives
• 1/3 cup chopped onion
• 1/3 cup chopped green bell pepper
• 1/4 cup chopped parsley
• 3 cups diced, cooked chicken meat
• 1 1/2 cups seasoned dry bread crumbs

Recipe

• cook noodles in a large pot of boiling water until done. drain.
• mix mushroom soup, broth, and poultry seasoning in a saucepan. heat through.
• beat together the cheeses, sour cream, and mayonnaise. stir in olives, onions, green pepper and parsley.
• place half of the noodles in a 9 x 13 inch pan. layer with 1/2 cheese mixture, 1/2 chicken, and 1/2 mushroom soup mixture. repeat. top with crumbs.
• bake at 375 degrees f (190 degrees c) for 30 minutes, or until heated through.

dragon's breath grilled salmon

Ingredients

• Servings: 4
• 4 jalapeno peppers, seeded and minced
• 3 tablespoons prepared horseradish
• 1/4 cup roasted garlic
• 1 cup mayonnaise
• 4 (6 ounce) salmon fillets

Recipe

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


• in the container of a food processor, combine the jalapeno peppers, horseradish, garlic and mayonnaise. set aside 3/4 of the mixture in the refrigerator. brush or spread the remaining 1/4 the salmon fillets. cover and refrigerate for at least 30 minutes to marinate.
• preheat a grill for medium-high heat. when hot, lightly oil the grate.
• grill the salmon fillets until they are able to be flaked with a fork, about 7 minutes per side. baste occasionally with the remaining marinade.

Sweet And Sour Chicken Meatballs

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 large carrots, chopped
• 1 (14.5 ounce) can chicken broth
• 1 (15 ounce) can tomato sauce
• 1/4 cup packed brown sugar
• 1/4 cup distilled white vinegar
• 1 (8 ounce) can crushed pineapple with juice
• 1/4 cup ketchup
• 1 slice white bread
• 2 tablespoons milk
• 3/4 pound ground chicken
• 1/2 zucchini, shredded
• 1 egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 2 cups instant rice

Recipe

• heat oil in a large skillet. add onion, green pepper, and carrot. cook for 5 minutes, until onion is softened. stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice, and ketchup. simmer for 10 minutes, or until vegetables are tender.
• meanwhile, soak bread in milk in a large bowl until milk is absorbed. mix together with ground chicken, shredded zucchini, egg, salt, black pepper, and garlic powder. shape into 12 meatballs, about 2 tablespoons each.
• drop meatballs into simmering sauce. cook 15 minutes, or until cooked through, turn over once during cooking.
• remove skillet from heat. stir in rice. cover, and let stand 5 minutes. fluff rice with fork before serving.

buffalo chicken wing sliders

Ingredients

• Servings: 12
• 1 pound ground chicken
• 1 cup dry bread crumbs
• 1 egg
• 1/4 cup hot wing sauce
• 1/2 cup warm water, or as needed
• 12 slider-size burger buns

Recipe

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


• mix ground chicken, bread crumbs, egg, and wing sauce together in a large bowl. add enough water to the chicken mixture so it is a little sticky; shape into patties about 3 inches in diameter.
• heat a large skillet over medium-high heat. cook patties in hot skillet until burgers are hot and no longer pink in the middle, about 4 minutes per side. serve on buns.

raisin soy bread

Ingredients

• Servings: 1
• 1 1/4 cups soy milk
• 1 1/2 teaspoons salt
• 2 tablespoons honey
• 2 tablespoons butter, softened
• 2 cups bread flour
• 1 cup whole wheat flour
• 1 cup soy flour
• 2 teaspoons ground cinnamon
• 2 1/4 teaspoons active dry yeast
• 1 cup raisins

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 3 hrs


• place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select basic bread setting, light/medium crust setting; press start. if your machine has a fruit setting, add the raisins and at the signal, or about 5 minutes before the kneading cycle has finished.

Orange Bread Ii

Ingredients

• Servings: 8
• 2 3/4 cups all-purpose flour
• 2 1/2 tablespoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1 cup honey
• 1 egg
• 1 orange, zested
• 3/4 cup orange juice
• 2 cups pecans

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat oven to 325 degrees f (165 degrees c). line a 5x9 inch loaf pan with aluminum foil. lightly grease the foil.
• in a bowl, sift together the flour, baking powder, baking soda, and salt. in a separate bowl, beat together the butter, honey, egg, and orange zest until creamy. alternately stir the flour mixture and orange juice into the butter mixture. fold in the pecans, and transfer to the prepared loaf pan.
• bake in preheated oven until a knife inserted in the center comes out clean, about 55 minutes.

midwest loose meats

Ingredients

• Servings: 12
• 3 pounds ground beef
• 3 cups chicken broth
• 3 tablespoons worcestershire sauce
• 3 tablespoons spicy brown mustard
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/4 cup yellow mustard, or as needed
• 12 hamburger buns, split
• 24 dill pickle slices

Recipe

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


• heat a large skillet over medium-high heat, and cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the chicken broth, worcestershire sauce, brown mustard, salt, and pepper. bring to a boil, then reduce heat to low, and simmer uncovered until the liquid has evaporated, about 30 minutes.
• meanwhile, preheat an oven to 300 degrees f (150 degrees c).
• spread the desired amount of yellow mustard on the top half of each bun. place 2 pickle slices on the bottom half, then spoon 2 to 3 tablespoons of the ground beef mixture over, and top with the other half of the bun to make a sandwich. repeat until all the sandwiches are complete.
• wrap each sandwich individually with aluminum foil and place on a baking sheet. bake in the preheated oven until the bread is warmed through, about 10 minutes.

indian tacos with yeast fry bread

Ingredients

• Servings: 12
• 1 (.25 ounce) package active dry yeast
• 1 tablespoon white sugar
• 1/4 cup warm water
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1 cup warm water
• 6 cups vegetable oil for frying
• 1 pound ground beef
• 1 large onion, minced
• 1 (28 ounce) can diced tomatoes, undrained
• 2 (6 ounce) cans tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 pinch chili powder, or to taste
• 1/2 pound cheddar cheese, coarsely shredded
• 1 head iceberg lettuce, cored and shredded
• 1 cup finely chopped onion, or as desired
• 1 cup finely chopped mild green chiles, or as desired

Recipe

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


• mix yeast, sugar, and 1/4 cup warm water in a large mixing bowl and set aside until the yeast mixture forms a creamy foam layer on top, about 5 minutes. whisk flour, 1 teaspoon salt, and baking powder in a bowl. stir flour mixture into yeast mixture by thirds, alternating with 1 cup warm water in thirds, and beat to make a firm dough.
• cut the dough into 6 pieces and roll each piece into a ball on a floured work surface. roll out the dough balls into flat round tortillas.
• heat vegetable oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• gently place tortillas, one at a time, into the hot oil and fry until golden brown on both sides, turning once, 2 to 3 minutes per side. drain on paper towels and set aside.
• cook and stir ground beef with 1 large minced onion in a skillet over medium heat until the meat is browned and crumbly, about 10 minutes. drain excess grease and stir in diced tomatoes with their juice, tomato paste, basil, oregano, salt, black pepper, and chili powder. bring the chili to a boil and reduce heat to low; simmer until thickened, 30 to 40 minutes.
• place a piece of fry bread a plate and ladle a generous portion of chili the bread. transfer cheddar cheese, lettuce, 1 cup finely chopped onion, and mild green chilies into separate bowls and top each portion with about 1 tablespoon of cheddar cheese and desired amounts of lettuce, onion, and chilies.

Nana's Nut Bread

Ingredients

• Servings: 1
• 2 tablespoons shortening
• 1 1/2 cups white sugar
• 2 eggs, beaten
• 2 cups milk
• 1 teaspoon baking soda
• 4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 pinch salt
• 1 cup chopped walnuts

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• cream shortening with sugar. mix in eggs. dissolve soda in milk, and add to the creamed mixture. stir in flour, cream of tartar, and salt. stir in nuts.
• pour batter into a 3 pound coffee can, or several 1 pound soup cans; fill containers 1/2 to 3/4 full.
• bake at 350 degrees f (175 degrees c) for 1 hour, or until a tester inserted in the center of loaf comes out clean.

veal oscar

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1/2 cup milk
• 1 pound shredded cheddar cheese
• 2 pounds veal cutlets
• 1 cup all-purpose flour for coating
• 1 tablespoon butter
• 16 spears fresh asparagus
• 8 ounces crabmeat

Recipe

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


• to make cheese sauce: melt 2 tablespoons butter in a medium saucepan over medium-low heat. stir in milk, and cook just until begin to form at the edges. whisk in the shredded cheese until fully melted and smooth. remove from heat, cover and set aside to keep warm.
• pound the veal thinly using a mallet or the side of a moistened cleaver. dredge cutlets in flour, shaking off the excess. melt 2 tablespoons butter in a large skillet over medium heat. cook cutlets in butter, 1 to 2 minutes a side, until browned. set aside and keep warm.
• bring a large pot of water to a boil. trim asparagus, and blanch by dropping in boiling water for 2 minutes, until bright green.
• heat the cooked crabmeat in the microwave or by steaming over the asparagus water.
• to assemble: plate the veal; top with crabmeat; criss-cross the asparagus over the top; and drizzle cheese sauce over all. serve extra sauce on the side.