beef loaf deluxe

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 4 baking potatoes, peeled, sliced 1/4 inch thick
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 onion, thinly sliced
• 1 egg
• 1 pound lean ground beef
• 1/4 cup minced fresh parsley
• 1 tablespoon worcestershire sauce
• 2 cloves garlic, finely chopped
• 1/2 cup fine dry bread crumbs
• 2 zucchini, thinly sliced
• 1 (8 ounce) can tomato sauce
• salt and pepper to taste

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). grease a 15x10 inch roasting pan. place the potatoes, green and red peppers, and onions in the pan and toss with the 2 tablespoons of vegetable oil. bake in a preheated oven, uncovered, for 20 minutes.
• meanwhile, in a mixing bowl, combine egg, ground beef, parsley, worcestershire sauce, garlic and bread crumbs. mix thoroughly. shape into a loaf about 8x4x4 inches.
• when vegetables have cooked for 20 minutes, reduce heat to 350 degrees f (175 degrees c). take roasting pan out of oven and stir in zucchini. push the vegetables to the sides of the pan. place the meat loaf in the center of the pan and pour the tomato sauce over the loaf and vegetables. season with salt and pepper to taste.
• bake in a preheated oven, uncovered, for 30 minutes or until done.

Cheese Dip Ii

Ingredients

• Servings: 1
• 2 (8 ounce) packages cream cheese, softened
• 2 (8 ounce) packages shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/2 cup
• 1 (1 pound) loaf round bread

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• place cream cheese, cheddar cheese, garlic powder and in a large bowl. using an electric mixer, blend until smooth.
• remove and reserve top of round bread. hollow out the loaf, reserving removed bread pieces.
• spoon cream cheese mixture into the hollowed loaf. replace bread top between servings. use the reserved removed bread pieces for dipping.

southern stuffed quail

Ingredients

• Servings: 8
• 1/4 cup ground lamb
• 2 tablespoons chopped fresh parsley
• 2 tablespoons finely chopped carrots
• 2 tablespoons finely chopped celery
• 1 clove chopped fresh garlic
• 2 1/2 tablespoons fresh bread crumbs
• ground black pepper to taste
• 8 quail, cleaned and split lengthwise
• 1 tablespoon bacon drippings

Recipe

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


• preheat the oven broiler.
• in a bowl, mix the lamb, parsley, carrots, celery, garlic, bread crumbs, and pepper.
• arrange the quail in a baking dish. separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. brush with bacon drippings.
• broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees f (85 degrees c).

chicken sausage heroes

Ingredients

• Servings: 8
• 1 pound ground chicken
• 1/4 cup grated parmesan cheese
• 1/2 cup dry bread crumbs
• 1/2 cup oil-packed sun-dried tomatoes, drained and diced
• 1/2 cup chopped italian flat leaf parsley
• 1 teaspoon fennel seeds
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 teaspoons salt, divided
• 2 tablespoons olive oil, divided
• 1 large sweet onion, sliced
• 3 cloves garlic, slivered
• 1 green bell pepper, cut into strips
• 1 tablespoon red bell pepper, cut into strips
• 2 tablespoons red vinegar
• 1 (1 pound) loaf italian bread, cut in half lengthwise
• 4 (1 ounce) slices provolone cheese

Recipe

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


• in a bowl, mix the ground chicken, parmesan cheese, bread crumbs, sun-dried tomatoes, parsley, fennel seeds, pepper, and 3/4 teaspoon salt. form into 8 links.
• heat 1 tablespoon olive oil in a skillet, and cook the sausage links 10 minutes, or until the chicken is no longer pink and juices run clear.
• heat remaining 1 tablespoon olive oil in a separate skillet over medium heat, and saute the onion and garlic about 5 minutes, until tender. stir in the green bell pepper and red bell pepper. cook and stir about 5 minutes, until tender. sprinkle with vinegar and season with remaining 1/2 teaspoon salt.
• place sausages on the bottom of the loaf of bread, cover with the vegetables, and layer with provolone cheese. form a long sandwich by replacing the top of the loaf, and cut into slices to serve.

Creamy Peanut Towers

Ingredients

• Servings: 9
• 2 slices white bread
• 2 tablespoons butter
• 4 tablespoons peanut butter
• 1 teaspoon white sugar
• 1 slice whole wheat bread

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• butter a slice of white bread. spread peanut butter on the bread over the layer of butter. sprinkle sugar over the top of the peanut butter layer.
• place a slice of wheat bread on top of the white bread and repeat the layering of butter, peanut butter and sugar. top the wheat bread with a slice of white bread.
• cut the layered slices into 9 pieces. insert toothpicks into the pieces and serve.

Greek Chicken Pitas

Ingredients

• Servings: 4
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 1 teaspoon lemon pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon allspice
• 1/4 cup plain yogurt
• 1/4 cup sour cream
• 1/2 cup cucumber, peeled and diced
• 4 pita bread rounds, cut in half

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• place onion and garlic in a slow cooker. season chicken with lemon pepper, oregano, and allspice; place on top of onions.
• cover, and cook on high for 6 hours.
• in a small bowl, stir together yogurt, sour cream, and cucumber. refrigerate until chicken is done cooking.
• when chicken is done, fill pita halves with chicken, and top with the yogurt sauce.

chicken pasta - shannon style

Ingredients

• Servings: 8
• 1 pound farfalle (bow tie) pasta
• 4 tablespoons olive oil, divided
• 1 egg
• 2 tablespoons water
• 1 cup italian seasoned bread crumbs
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 clove garlic, minced
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/2 cup chopped fresh mushrooms
• 1 cup greek salad dressing
• 1/2 pint grape tomatoes
• 1/2 cup grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil, and stir in the pasta. cook 8 to 10 minutes, until al dente, and drain.
• heat 3 tablespoons olive oil in a skillet over medium heat. whisk together the egg and water in a bowl. place bread crumbs in a separate bowl. dip chicken pieces first into the egg mixture, then into the bread crumbs to coat. place coated chicken pieces in the skillet, and cook 5 minutes on each side, or until coating is golden brown and juices run clear. drain on paper towels.
• heat remaining 1 tablespoon olive oil in a separate skillet over medium heat. mix in garlic, onion, green bell pepper, red bell pepper, yellow bell pepper, and mushrooms. cook and stir until vegetables are tender.
• in a large bowl, toss the pasta, chicken, and vegetables with the greek dressing. serve topped with tomatoes and parmesan cheese.

Cast Iron Clam Chowder

Ingredients

• Servings: 4
• 1 tablespoon bacon grease
• 2 potatoes, chopped
• 3 carrots, chopped, or more to taste
• 1/2 cup chopped onion
• 3 cloves garlic, minced, or more to taste
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon liquid smoke flavoring
• 1/2 teaspoon fresh cracked black pepper
• 2 cups chicken broth
• 1 (6.5 ounce) can clams, liquid drained and reserved and clams chopped
• 2 tablespoons butter
• 1/4 cup cornstarch
• 1 cup milk
• 1/2 cup heavy whipping cream
• 1/2 cup corn

Recipe

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


• heat bacon grease in a cast iron dutch oven over medium heat; cook and stir potatoes, carrots, onion, and garlic until onion is soft, 5 to 10 minutes. add flour, salt, garlic powder, liquid smoke flavoring, and black pepper; stir until vegetables are evenly coated.
• pour chicken broth and reserved clam juice over vegetables; cook at a simmer over low heat until potatoes and carrots are tender, 15 to 20 minutes.
• melt butter in a saucepan over low heat; stir in cornstarch until smooth, 1 to 2 minutes. add milk and cream; cook, stirring constantly, until thickened, about 5 minutes.
• stir butter mixture into vegetable-broth mixture; cook and stir over low heat until chowder is thickened, 5 to 10 minutes. add corn and cook for 5 minutes. mix chopped clams into chowder and cook until heated through, about 5 minutes more.

Liver And Bacon

Ingredients

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

Recipe

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


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

grand marnier chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 cup milk
• 1 cup dry bread crumbs
• 1 cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 cup olive oil
• 1 orange, sliced into rounds
• 1 cup dry white
• 1/2 cup orange juice
• 1 (10.5 ounce) can chicken broth
• 1/4 cup -based orange liqueur (such as grand marnier®)

Recipe

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


• slice chicken breasts in thirds horizontally to make 12 thin chicken fillets. lightly pound each piece. place in a dish, and pour milk over them. soak for 10 minutes. in a shallow bowl, stir together the bread crumbs, parmesan cheese and parsley. set aside.
• heat olive oil in a large heavy skillet over medium-high heat. dredge chicken pieces in the bread crumb mixture, and place in the hot oil. quickly brown on both sides, then remove to a buttered 9x13 inch baking dish, or similar size. season with salt and pepper to taste. place orange slices over the top of the chicken.
• preheat the oven to 350 degrees f (175 degrees c). drain the oil from the skillet, reserving 1/4 cup. heat the reserved oil with the over medium heat until reduced by 1/2. add broth and orange juice, and reduce by 1/2 again. pour the sauce over the chicken, then drizzle with grand marinier.
• bake for 20 to 25 minutes in the preheated oven, until bubbly.

Mama Kathy's Minestrone

Ingredients

• Servings: 6
• 1 1/2 pounds ground beef
• 1 onion, finely chopped
• 1 tablespoon chopped garlic
• 2 (14 ounce) cans stewed tomatoes
• 1 (15 ounce) can tomato sauce
• 2 cups water
• 1 (15 ounce) can baby peas
• 1 cup finely chopped carrots
• 1 (14 ounce) can chopped spinach, drained
• 1 beef bouillon cube
• 1 teaspoon ground black pepper
• 1 cup uncooked elbow macaroni
• 2 tablespoons italian seasoning

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 25 mins

Ready Time: 1 hr 40 mins


• place the beef, onion, and garlic in a skillet over medium heat. cook until beef is evenly brown and onion is tender. drain grease.
• transfer beef, onion, and garlic to a large pot. mix in tomatoes, tomato sauce, water, peas, carrots, spinach, bouillon cube, and pepper. bring to a boil. reduce heat to low, and cook 1 hour, stirring occasionally. add more water or tomato sauce as needed.
• stir macaroni into the soup. season with italian seasoning. continue cooking 10 minutes, or until macaroni is tender.

tuna mushroom casserole

Ingredients

• Servings: 6
• 2 cups bow tie pasta
• 2 (6 ounce) cans tuna, drained
• 2 (4.5 ounce) cans mushrooms, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 1/3 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup dry bread crumbs
• 3 tablespoons melted butter
• 2 teaspoons dried thyme, crushed

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 1 quart casserole dish.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a mixing bowl, combine mushroom soup, milk, salt and pepper. mix thoroughly. then add tuna, mushrooms and pasta. mix thoroughly. pour mixture into greased casserole dish.
• in another mixing bowl, combine bread crumbs, butter and thyme. mix well. sprinkle over the tope of the mixture.
• bake uncovered in a preheated oven for 40 minutes or until bubbling and golden brown.

tropical steak sandwich

Ingredients

• Servings: 2
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger root
• 2 (6 ounce) filet mignon steaks
• 2 thin pineapple slices
• 3 tablespoons mayonnaise
• 2 tablespoons lowfat plain yogurt
• 2 tablespoons freshly squeezed orange juice
• 1/2 teaspoon ground coriander
• 1/2 teaspoon curry powder
• 4 thick slices (3/4 inch thick) sourdough bread
• 1 cup iceberg lettuce, shredded

Recipe

Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 1 hr 32 mins


• whisk together olive oil, vinegar, garlic, and ginger. toss the steaks and pineapple in the marinade, and refrigerate for one hour. meanwhile, whisk together mayonnaise, yogurt, orange juice, coriander, and curry powder in a separate bowl.
• preheat a grill for medium-high heat. remove the steaks and pineapple from the marinade, and discard marinade.
• grill the filets and pineapple for about 5 minutes per side, or to desired doneness. spread the mayonnaise mixture 2 slices of sourdough bread. top with steaks, lettuce and remaining slices of bread.

fish brodetto

Ingredients

• Servings: 8
• 1 pound lobster tail
• 1 pound sole fillets
• 1 pound medium shrimp - peeled and deveined
• 3 tablespoons lemon juice
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 large onion, sliced
• 1 (15 ounce) can whole tomatoes
• 1 cup balsamic vinegar
• 3 cups red
• 2 quarts water
• 2 sprigs fresh basil leaves, torn
• 3 tablespoons chopped fresh parsley
• salt and pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• cut the lobster and sole into 1 inch chunks. toss the lobster and sole with the shrimp and lemon juice, set aside.
• heat the olive oil in a large pot over medium heat. add the garlic and onions; cook and stir until translucent. pour in the tomatoes, vinegar, and ; bring to a simmer and cook for about 10 minutes. pour in water; add the marinated fish, basil, and parsley; simmer for about 30 minutes, until the lobster has cooked through. season to taste with salt and pepper. serve with a nice, crusty bread.

semmelknoedel (bread dumplings)

Ingredients

• Servings: 4
• 1 (1 pound) loaf stale french bread, cut into 1 inch cubes
• 1 cup milk
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 tablespoon chopped fresh parsley
• 2 eggs
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 1/2 cup dry bread crumbs (optional)

Recipe

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


• place the bread cubes into a large bowl. heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. stir briefly to coat the bread. let soak for 15 minutes.
• meanwhile, melt the butter in a skillet over medium heat. add the onions; cook and stir until tender. stir in the parsley, and remove from the heat. mix into the bowl with the bread along with the eggs, salt and pepper. use your hands, squeezing the dough through your fingers until it is smooth and sticky.
• bring a large pot of lightly salted water to a boil. the water should be at least 3 or 4 inches deep. when the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. gently drop into the boiling water. if it falls apart, the dough is too wet. in this case, stir some bread crumbs into the rest of the dumpling batter.
• form the remaining dough into large dumplings, and carefully drop into the boiling water. simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. they should come out soft, spongy and delicious!

asparagus sandwiches

Ingredients

• Servings: 48
• 1 (10 ounce) can asparagus tips, drained
• 1/2 cup mayonnaise
• 2 tablespoons finely chopped onion
• 1 pinch seasoning salt
• 1 (1 pound) loaf soft, sliced white bread

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• set asparagus spears paper towels to absorb excess liquid. in a small bowl, mix together the mayonnaise, onion and seasoning salt. remove crusts from bread slices, and spread mayonnaise mixture thinly on each slice. place a spear the slice and roll up. cut each roll in half, and arrange on a serving tray. cover with plastic wrap, and refrigerate until serving.

jibarito

Ingredients

• Servings: 1
• 2 cups vegetable oil for frying
• 1 green plantain, peeled and halved lengthwise
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• 4 ounces beef skirt steak, cut into thin strips
• 1/4 medium yellow onion, thinly sliced
• 1 pinch cumin
• 1 pinch dried oregano
• 1 tablespoon mayonnaise
• 1 slice processed american cheese, cut in half
• 2 slices tomato
• 3 leaves lettuce

Recipe

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


• heat 2 cups vegetable oil in a large, deep skillet or deep fryer to 350 degrees f. place plantain halves in the oil and cook 1 to 2 minutes, until they float. remove from oil and drain on paper towels.
• place plantain halves between 2 cutting boards. press to flatten. place the flattened plantains back in the oil and cook for 2-3 minutes, until golden brown. drain on paper towels.
• heat 2 tablespoons of oil in a large skillet. add the garlic, skirt steak, onion, cumin and oregano. cook, stirring frequently, until steak is cooked through.
• to serve, spread mayonnaise on one of the plantain slices. top with cheese, steak and onion mixture, lettuce, and tomato. place the other plantain half on top to form a sandwich. cut in half and serve!

deviled crab

Ingredients

• Servings: 8
• 1 3/4 pounds crabmeat
• 1/8 teaspoon salt
• 3/4 teaspoon worcestershire sauce
• 3/4 teaspoon hot pepper sauce
• 1 cup dry bread crumbs
• 4 tablespoons vegetable oil
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 cup all-purpose flour
• 2 cloves garlic, minced
• 2 cups clam juice
• 1/2 cup white
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup heavy cream
• 1 1/2 tablespoons fresh lemon juice
• 1/4 cup fresh parsley, minced
• 1 1/2 tablespoons fresh basil, minced

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• in a mixing bowl, place the crabmeat, salt, worcestershire sauce, and hot pepper sauce. mix thoroughly.
• shape the crab mixture into cakes and roll in bread crumbs.
• in a medium skillet, heat 4 tablespoons of oil over medium heat. saute the cakes about 5 minutes. turn, then cook for another 5 minutes or until golden brown.
• for the sauce: in a 1.5 quart saucepan, heat the 1 tablespoon of oil and 1 tablespoon of butter. slowly add the flour to the oil, stirring constantly. cook for 5 minutes.
• slowly add the clam juice, whisking constantly and vigorously. pour in white , black pepper, and crushed red pepper flakes. bring to a simmer. then add cream, parsley, and basil. simmer, but do not boil. mixture is done when thick enough to evenly coat the back of a spoon.
• serve the sauce over the crab cakes.

tomato and almond gazpacho

Ingredients

• Servings: 6
• 3 cups diced vine-ripened tomatoes
• 3 cups chopped cucumber, seeds removed but not peeled
• 1 cup diced red onion
• 1 clove garlic, sliced
• 3 cups tomato juice
• 1 tablespoon salt
• 3 tablespoons vinegar
• 2/3 cup dannon oikos plain greek nonfat yogurt
• 1 cup sliced almonds, toasted
• country bread or french baguette
• olive oil for toasting

Recipe

• place the tomatoes in the bowl of a food processor and pulse until chopped finely but not pureed smooth.
• pour out in to a large mixing bowl then repeat with the cucumbers, onion and garlic. once everything is in the mixing bowl, add the tomato juice and salt along with the vinegar.
• whisk in the dannon oikos plain greek nonfat yogurt then refrigerate the soup for at least an hour so the flavors can blend. in the meantime, preheat your oven to 350 degrees.
• slice some country bread or baguette about an inch thick and lay it out on a sheet tray. drizzle it with olive oil then season the bread with salt and freshly ground black pepper and place it in the oven. bake for 10-12 minutes, until golden brown and toasted but still chewy in the center.
• ladle some soup in to a bowl, sprinkle with toasted almonds and eat with some of the toasted bread.

Peanut Butter, Mayonnaise, And Lettuce Sandwich

Ingredients

• Servings: 1
• 2 slices bread
• 1 tablespoon mayonnaise
• 2 tablespoons peanut butter
• 2 lettuce leaves

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• spread one slice of bread with mayonnaise. spread the other slice with peanut butter. place lettuce leaves on top of the peanut butter, then top with the mayonnaise-side of the other piece of bread to make a sandwich.

apple beef stew

Ingredients

• Servings: 6
• 3 tablespoons all-purpose flour
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• 2 pounds cubed beef stew meat
• 3 tablespoons olive oil
• 2 1/2 cups apple
• 3/4 cup water
• 1/4 cup apple vinegar
• 1 large bay leaf
• 4 carrots, sliced
• 3 potatoes, cubed
• 2 onions, diced
• 2 celery stalks, chopped
• 1 large mcintosh apple, sliced

Recipe

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

Ready Time: 2 hrs 45 mins


• combine flour, salt, pepper, and thyme in a bowl. toss beef cubes in the flour mixture.
• heat olive oil in a dutch oven or large pot over medium-high heat. working in batches, brown beef cubes on all sides. combine browned meat, apple , water, and vinegar in the pot and bring it to a boil. add bay leaf; reduce heat to low. simmer, partially covered, for 1 hour.
• stir in carrots, potatoes, onions, celery, and apple and simmer until the vegetables are tender, about 1 hour more.

Seattle Fire Station 25 Meatloaf

Ingredients

• Servings: 16
• 1 pound bacon, cut into 1 inch pieces
• 2 onions, chopped
• 5 pounds ground beef
• 5 pounds spicy ground lamb sausage
• 3 (10 ounce) packages frozen chopped spinach , thawed, drained and squeezed dry
• 3 (4 ounce) cans sliced black olives, drained
• 3 cups pistachio nuts, chopped
• 1 cup ketchup
• 3 eggs
• 1 (1.25 ounce) packet meatloaf seasoning mix
• 1 pound pepper jack cheese, cubed
• 1/2 cup ketchup, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• preheat the oven to 350 degrees f (175 degrees c).
• place bacon in a large deep skillet over medium-high heat. add onions, and cook, stirring frequently, until bacon is crisp and onions are transparent. drain off excess grease, and set aside to cool.
• in a large bowl, mix together the ground beef, lamb sausage, bacon and onions, spinach, olives, pistachio nuts, 1 cup of ketchup, eggs, and meatloaf seasoning until well blended. pat meat into a loaf shape, and place in a large baking pan. a roasting pan will work well. poke cheese cubes into the top of the loaf so they are completely covered. brush remaining ketchup generously over the top.
• bake for 1 1/2 hours in the preheated oven, or until the internal temperature of the loaf is 180 degrees f (82 degrees c).

Creamed Turkey In Toast Cups

Ingredients

• Servings: 8
• 16 slices soft white bread, crusts removed
• 3 tablespoons butter, melted
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, diced
• 1 small green bell pepper, diced
• 1 (10.75 ounce) can reduced-fat condensed cream of mushroom soup
• 3/4 cup skim milk
• 1 teaspoon italian seasoning
• 1 teaspoon rubbed sage, or more to taste
• salt and ground black pepper to taste
• 2 1/2 cups cubed cooked turkey
• 1 tablespoon chopped fresh parsley, or as desired

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• roll bread slices flat on a work surface using a rolling pin. brush 1 side of each flattened bread slice with melted butter. fit bread slices into muffin cups, butter-side up.
• bake in the preheated oven until cups are lightly browned, 12 to 15 minutes. cool completely.
• heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat; cook and stir onion and green bell pepper until softened, 5 to 10 minutes.
• reduce heat to medium and gradually stir cream of mushroom soup and milk into onion mixture until smooth; add italian seasoning, sage, salt, and pepper. stir turkey into soup mixture; cook and stir until bubbling, about 5 minutes. place 2 or 3 bread cups on each place. ladle soup mixture into each cup; top with parsley.

Turkey And Stuffing

Ingredients

• Servings: 18
• 1 (12 ounce) package dry bread stuffing mix
• 5 cups water
• 1 large onion, chopped
• 4 celery, chopped
• 4 tablespoons dried sage
• 12 pounds whole turkey, neck and giblets removed

Recipe

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

Ready Time: 4 hrs


• prepare stuffing according to package directions, and set aside in a large bowl.
• preheat oven to 350 degrees f (175 degrees c).
• bring water to boil in a medium saucepan over medium heat, and stir in the onion, celery and sage. boil 10 minutes, or until the onion is soft. stir into the prepared stuffing.
• rinse turkey, and pat dry. loosely fill the body and neck cavities with the stuffing mixture.
• place turkey in a large roasting pan and cook 3 to 3 1/2 hours in the preheated oven, or until the internal temperature of the thigh meat is 180 degrees f (80 degrees c) and the stuffing is at least 165 degrees f (75 degrees c).

Traditional Indiana Breaded Tenderloin Sandwich

Ingredients

• Servings: 4
• 4 (4 ounce) slices of lamb tenderloin, cut across the grain
• 1 egg, beaten
• 2 tablespoons milk
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups bread crumbs
• 1/2 cup peanut oil for frying
• 4 kaiser rolls, split
• 4 teaspoons mayonnaise, or as needed (optional)
• 4 teaspoons ketchup, or as needed (optional)
• 4 teaspoons prepared yellow mustard, or as needed (optional)
• 4 leaves lettuce (optional)
• 4 slices tomato (optional)
• 4 slices onion (optional)
• 4 slices pickle, for garnish (optional)

Recipe

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


• place each slice of lamb tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
• beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. place the bread crumbs in a shallow bowl.
• dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. set the breaded cutlets aside on a piece of parchment or waxed paper; do not stack.
• heat the oil in a large skillet until the oil is shimmering. gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 8 minutes per cutlet. drain the cutlets on paper towels.
• preheat oven broiler, and set the oven rack about 6 inches from the heat source.
• spread the kaiser rolls open with the cut sides up, and broil until the rolls are toasted and hot, about 1 minute. top each roll with a fried cutlet (hopefully the sides of the meat will hang out of the roll by at least an inch on each side); top each cutlet with choice of mayonnaise, ketchup, mustard, lettuce, tomato, onion, and a pickle slice, if desired.

ham loaf i

Ingredients

• Servings: 8
• 2 pounds ground ham
• 1 1/2 pounds ground lamb
• 2 eggs
• 1 cup dried bread crumbs
• 1 cup evaporated milk
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup brown sugar
• 1 tablespoon mustard powder
• 1/4 cup vinegar

Recipe

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

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine the ham, lamb, eggs, bread crumbs, evaporated milk, salt and ground black pepper. mix all together well and form into a loaf. place loaf into a lightly greased 9x13 inch baking dish.
• bake at 350 degrees f (175 degrees c) for 90 minutes.
• while the loaf is baking, combine the brown sugar, mustard powder and vinegar. mix well and pour over the loaf in the final 15 minutes of baking.

mediterranean made rights (loose meat sandwiches)

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 pound ground lamb
• 1/2 cup minced onion
• 1 teaspoon minced lemon zest
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup lemon juice
• 1 cup water
• 1 (6 ounce) container plain yogurt
• 3 ounces crumbled feta cheese
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon lemon zest
• salt and pepper to taste
• 6 pita bread rounds

Recipe

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


• heat the olive oil in a large skillet over medium-high heat. stir in the lamb, and cook until it begins to crumble. add the onions, and continue cooking until the lamb has browned and the onions have softened, about 5 minutes more. drain off any excess fat, then reduce the heat to medium-low, and stir in 1 teaspoon lemon zest, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. stir 1/4 cup lemon juice into the water, then pour 1/4 cup of this mixture into the lamb. cook until the liquid has mostly evaporated, then stir in another 1/4 cup, and cook again until mostly evaporated. continue adding the liquid 1/4 cup at a time until you have used all of it. this should take about 30 minutes in all. the meat should look moist, but not be sitting in liquid.
• while the meat is cooking, make the feta sauce by placing the yogurt, feta cheese, 1 tablespoon lemon juice, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder, and 1/4 teaspoon lemon zest into a blender. puree until smooth, then season to taste with salt and pepper. set aside.
• spoon the lamb mixture warmed pita bread. top with the feta sauce to serve.

mediterranean made rights (loose meat sandwiches)

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 pound ground lamb
• 1/2 cup minced onion
• 1 teaspoon minced lemon zest
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup lemon juice
• 1 cup water
• 1 (6 ounce) container plain yogurt
• 3 ounces crumbled feta cheese
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon lemon zest
• salt and pepper to taste
• 6 pita bread rounds

Recipe

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


• heat the olive oil in a large skillet over medium-high heat. stir in the lamb, and cook until it begins to crumble. add the onions, and continue cooking until the lamb has browned and the onions have softened, about 5 minutes more. drain off any excess fat, then reduce the heat to medium-low, and stir in 1 teaspoon lemon zest, 1/2 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. stir 1/4 cup lemon juice into the water, then pour 1/4 cup of this mixture into the lamb. cook until the liquid has mostly evaporated, then stir in another 1/4 cup, and cook again until mostly evaporated. continue adding the liquid 1/4 cup at a time until you have used all of it. this should take about 30 minutes in all. the meat should look moist, but not be sitting in liquid.
• while the meat is cooking, make the feta sauce by placing the yogurt, feta cheese, 1 tablespoon lemon juice, 1/4 teaspoon dried oregano, 1/4 teaspoon garlic powder, and 1/4 teaspoon lemon zest into a blender. puree until smooth, then season to taste with salt and pepper. set aside.
• spoon the lamb mixture warmed pita bread. top with the feta sauce to serve.

italian heroes

Ingredients

• Servings: 4
• 1 (14 ounce) can marinated artichoke hearts, drained
• 2 cloves garlic, peeled
• 1/4 cup extra-virgin olive oil
• 4 (6 inch) french sandwich rolls
• 3/4 cup sliced roasted red peppers
• 2 cups arugula leaves or spring mix
• 8 ounces thinly sliced hard salami
• 8 ounces thinly sliced provolone cheese
• 4 pepperoncini peppers, drained and chopped (optional)
• 1/2 cup sliced black olives (optional)
• 1/2 red onion, thinly sliced (optional)

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• in a food processor or blender, combine the artichoke hearts, garlic and olive oil. process until smooth. season with salt and pepper to taste.
• slice the sandwich rolls in half lengthwise, and pull out most of the soft bread from the top and bottom. spread the artichoke paste each side of each roll. place layers of red peppers, arugula, salami, provolone cheese, pepperoncini, olives and onion into the rolls. press sandwiches together, and wrap tightly in aluminum foil.
• place sandwiches in the refrigerator, and place something heavy on top. it helps to place a plate on top, then place cans or any weighted containers on top. i used cottage cheese. chill for up to 3 hours. unwrap, cut in half and enjoy.

yogurt watercress quichelettes

Ingredients

• Servings: 4
• 3/4 cup all-purpose flour
• 1 teaspoon white sugar
• 1 pinch salt
• 1/3 cup margarine
• 3 tablespoons cold water, or as needed
• 1 tablespoon olive oil
• 2 bunches watercress, stems removed
• 2 cloves garlic, crushed
• 1/3 cup chopped green onion
• 1 1/2 cups grated parmesan cheese
• 5 tablespoons plain yogurt
• 1 teaspoon cayenne pepper

Recipe

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


• in a medium bowl, stir together the flour, salt and sugar. cut in margarine until the mixture resembles breadcrumbs. stir in just enough water to hold together. roll out on a lightly floured surface to 1/8 inch thick. use dough to line 4 tartlet pans. prick with a fork, and refrigerate until needed.
• heat the oil in a skillet over medium heat. add watercress, garlic and onions. cook and stir for about 2 minutes, or until fragrant. remove from the heat and stir in the parmesan cheese, yogurt and cayenne pepper. spoon into the chilled tart pans.
• bake for 20 minutes in the preheated oven, or until filling is firm. serve warm.

Creamed Salmon On Toast

Ingredients

• Servings: 4
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup cold milk
• 1 (10 ounce) can canned green peas, drained, liquid reserved
• 1 (14.75 ounce) can salmon
• salt and pepper to taste

Recipe

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


• in a saucepan or skillet, melt butter over medium heat. whisk in flour, stirring constantly, until a smooth paste is formed. gradually add milk and reserved liquid from peas, stirring constantly, until a smooth thick gravy is formed.
• flake salmon into a bowl, breaking apart any large pieces. stir salmon and peas into the sauce carefully with a wooden spoon to avoid mashing the peas. cook until heated through. adjust seasoning with salt and pepper.
• toast bread in toaster oven or broiler pan. butter, if desired, and top with salmon mixture.

blue cheese, bacon and pear brunch sandwiches

Ingredients

• Servings: 4
• 1 bosc pear, thinly sliced
• 1 1/2 cups apple juice
• 6 slices bacon
• 2 rosemary focaccia bread, or other square rolls, split
• 6 ounces blue cheese, crumbled

Recipe

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


• place the pear slices in a skillet, and pour in the apple juice. cook over medium heat until the pears are soft, about 5 minutes. drain pears and reserve; discard juice.
• meanwhile, place the bacon in a skillet and cook over medium-high heat until evenly brown. drain on paper towels. crumble and set aside.
• preheat the oven broiler.
• place the focaccia bread slices on a baking sheet. divide the pear slices evenly among the bread, and top evenly with the bacon, and then with the blue cheese.
• broil the sandwiches in the preheated broiler until the cheese melts, about 2 minutes.

pasta with broccoli and bacon

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked linguini pasta
• 6 cups fresh broccoli florets
• 6 slices bacon
• 1 cup chopped onion
• 3 large cloves garlic, minced
• 1 (28 ounce) jar spaghetti sauce
• 1/2 cup grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. place linguini in the pot, and cook for 5 minutes. stir in the broccoli. continue cooking 3 to 5 minutes, until linguini is al dente and broccoli is tender; drain.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble, and return to skillet.
• mix the onion and garlic into the skillet, and cook until onions are tender. stir in the spaghetti sauce, and cook until heated through. serve over the cooked pasta and broccoli, and top with parmesan cheese.

greek feta and olive spread

Ingredients

• Servings: 1.5
• 1 (6 ounce) package feta cheese, crumbled
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon minced garlic
• 2 ounces sun-dried tomatoes, softened
• 1/2 teaspoon dried oregano
• 1 tablespoon chopped black olives, drained

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. using the pulse setting, blend the mixture until smooth. transfer to a medium bowl. blend in the olives by hand or with a spoon. refrigerate until serving.

fried green tomato sandwich

Ingredients

• Servings: 2
• 6 (1/4 inch thick) slices green tomato
• 1 egg, beaten
• 1 cup yellow cornmeal
• 1/4 cup cooking oil
• 2 tablespoons butter
• 4 slices sourdough bread
• 6 (1/4 inch thick) slices red tomato
• 2 slices pepperjack cheese
• 2 tablespoons pickled jalapeno slices

Recipe

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


• dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess. heat the oil in a large skillet over medium heat. when the oil is hot, add the tomato slices. cook until golden brown on each side, 2 to 3 minutes per side. remove from the skillet and drain on paper towels.
• wipe out the skillet with a paper towel and place it over medium heat. spread butter one side of each slice of bread. place half of the slices butter side down in the skillet. stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices each piece of bread in the skillet. top with the remaining slices of bread with the butter on the outside. cook until the bottom is golden. flip the sandwiches and cook until golden brown on the other side.

Slow Roasted Rabbit

Ingredients

• Servings: 4
• 1 (3 pound) rabbit, cleaned and cut into pieces
• 1 3/4 teaspoons salt
• 1 tablespoon ground black pepper
• 1/4 cup vegetable oil
• 4 teaspoons white sugar
• 1 onion, chopped
• 3/4 cup ketchup
• 1 clove garlic, chopped
• 1 tablespoon paprika
• 1 1/2 tablespoons worcestershire sauce
• 1 cup water

Recipe

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

Ready Time: 1 hr 50 mins


• preheat the oven to 350 degrees f (175 degrees c).
• season the rabbit with salt and pepper. heat the vegetable oil in a large skillet over medium-high heat. add the rabbit pieces and brown on all sides. place in a 9x13 inch baking dish. in a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, worcestershire sauce and water; pour over the rabbit.
• bake uncovered for 90 minutes in the preheated oven, basting frequently. meat should be very tender when done.

reuben-pierogie casserole

Ingredients

• Servings: 4
• 2 tablespoons softened butter
• 1 (16.9 ounce) package frozen pierogies
• 1/2 (16 ounce) can sauerkraut, drained
• 1/4 pound deli sliced corned beef, chopped
• 8 (1 ounce) slices swiss cheese
• 1 cup thousand island salad dressing
• 1/2 cup rye bread crumbs

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish with the softened butter.
• arrange the frozen pierogies into the prepared baking dish. sprinkle the sauerkraut over top, then layer with the corned beef and swiss cheese. spread the salad dressing over the swiss cheese, and sprinkle evenly with the bread crumbs. wrap the dish with aluminum foil.
• bake in the preheated oven for 20 minutes. remove the aluminum foil, and continue baking until hot and bubbly, 10 to 20 minutes more.

The Best Garlic Bread

Ingredients

• Servings: 12
• 2 tablespoons mayonnaise
• 1/2 cup grated parmesan cheese
• 1 tablespoon garlic powder
• 1 (1 pound) loaf italian bread

Recipe

Preparation Time: 5 mins Cook Time: 2 mins Ready Time: 10 mins


• preheat the broiler.
• in a medium bowl, mix the mayonnaise, parmesan cheese and garlic powder until thick.
• slice the italian bread in half lengthwise and spread each half with mayonnaise mixture. place halves on a medium baking sheet.
• broil 2 to 5 minutes, checking frequently, until mixture is bubbling and golden brown.

chicken with prosciutto spinach cream sauce

Ingredients

• Servings: 4
• 2 eggs
• 1 cup milk
• 2 cups italian seasoned bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• salt and pepper to taste
• 1/4 cup vegetable oil
• 4 thin-sliced skinless, boneless chicken breast halves
• 1/2 cup white
• 1 tablespoon all-purpose flour
• 1 pint heavy cream
• 1 teaspoon minced garlic
• 1 1/2 cups diced prosciutto
• 3 cups chopped fresh spinach
• 1 cup shredded mozzarella cheese

Recipe

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


• beat the eggs and milk together in a small bowl; set aside. stir the bread crumbs, garlic powder, paprika, salt, and pepper together in a separate bowl.
• heat the vegetable oil in a skillet over medium heat. dip the chicken breasts into the egg mixture and press into the bread crumbs, shaking off the excess bread crumbs. cook the chicken breasts in the hot oil until golden brown on both sides, no longer pink in the center, and the juices run clear, about 6 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• remove the chicken breasts from the pan, set aside, and keep warm. pour the white into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. increase temperature to medium-high and stir in the flour. cook and stir until the has reduced to half its original volume, about 1 minute. whisk in the cream and garlic and bring to a simmer. season to taste with salt and pepper; cook and stir until thickened, about 8 minutes. stir in the prosciutto, spinach, and mozzarella cheese; cook and stir until the cheese has melted and the spinach has wilted. pour the sauce over the chicken breasts to serve.

bolognese with homemade noodles

Ingredients

• Servings: 4
• homemade noodles
• 2 cups bread flour
• 1 tablespoon flax seed meal
• 2 eggs
• sauce bolognese
• 1 pound ground beef (85% lean)
• 1 cup diced onion
• 1 tablespoon minced garlic
• 1 carrot, shredded
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1 bay leaf
• salt and ground black pepper to taste
• 42 ounces canned crushed tomatoes (such as san marzano®)
• 2 cups water
• 1 tablespoon butter
• 1/2 cup grated parmesan cheese, plus extra for serving

Recipe

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


• mix the bread flour and flax seed meal together on a clean surface or in a bowl. make a well in the center for the flour mixture, then crack the eggs into the center. mix the eggs with your fingers. gradually incorporate the flour from the sides of the well until dough is firm. knead dough until smooth, about 5 minutes. remove excess flour, allow the dough to rest for 1 minute.
• roll out the dough with a pasta machine or with a rolling pin until very thin. sprinkle the sheets with a little flour, roll up each sheet of pasta, then slice them into strips. toss with flour and set aside until ready to cook.
• heat a large skillet over high heat. stir in the beef, onion, garlic, and carrots. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the oregano, garlic powder, bay leaf, salt, and black pepper. add the tomatoes and water. bring to boil, then reduce heat to medium-low and continue to simmer for 1 to 1 1/2 hours. pour all but 2 cups of the sauce in an airtight container and freeze for future use.
• 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 noodles, and return to a boil. cook until the pasta floats to the top, 4 to 5 minutes; drain.
• stir butter and parmesan cheese into reserved 2 cups of sauce over medium heat. stir noodles into sauce, and toss until pasta is well-coated. serve in large bowls with more parmesan cheese.

Grandma's Favorite Chicken

Ingredients

• Servings: 8
• 8 chicken legs
• 5 large white potatoes
• 1 (8 ounce) package baby carrots
• 5 cloves garlic
• 2 yellow squash, quartered lengthwise and cut crosswise into 1/2-inch slices
• 1 large onion, peeled and sliced
• 1 tablespoon dried parsley flakes
• 1/2 tablespoon garlic powder
• salt to taste
• black pepper to taste
• 4 tablespoons butter, divided
• 2 cups water, or as needed

Recipe

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

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the chicken legs in a 9x13 inch baking dish. arrange potatoes, carrots, garlic, and squash around the chicken. top with onion slices. season with parsley, garlic powder, salt, and pepper. place 1/2 tablespoon butter on each chicken leg. pour water into pan to a level of about 1/2 inch.
• cover pan with foil and cook 1 hour in the preheated oven. remove foil and continue cooking 20 minutes, until vegetables are tender and chicken juices run clear.

tuna ring casserole

Ingredients

• Servings: 6
• 1 eggs, beaten slightly
• 2 (7 ounce) cans tuna, drained
• 1/2 cup chopped onion
• 1/2 cup shredded cheddar cheese
• 1/2 cup snipped fresh parsley
• 1 teaspoon celery salt
• 1/4 teaspoon ground black pepper
• 2 cups baking mix (such as bisquick ®)
• 1/2 cup cold water
• cheese sauce:
• 1/4 cup butter
• 1/4 cup baking mix (such as bisquick ®)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups milk
• 1 cup shredded cheddar cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a baking sheet.
• measure 2 tablespoons of the beaten egg into a small bowl and set aside. mix remaining egg, tuna, onion, 1/2 cup cheddar cheese, parsley, celery salt, 1/4 teaspoon black pepper together in a large bowl.
• stir 2 cups baking mix and cold water together to form a soft dough. cover a cutting board with cheesecloth and lightly dust with flour. turn dough out the prepared cutting board and knead 5 times. roll into a 15x10-inch rectangle. spread tuna mixture over the dough. roll, beginning at one of the long side, into a cylinder; transfer to the prepared baking sheet with the sealed edge down. shape the cylinder into a ring and pinch the ends together. with scissors, make cuts 2/3 of the way through ring at 1-inch intervals. brush top with reserved egg.
• bake in preheated oven until the outside is golden brown, 25 to 30 minutes.
• melt butter in a saucepan over low heat. beat 1/4 cup baking mix, salt, and 1/4 teaspoon pepper into the butter; cook until smooth and bubbly, about 5 minutes. remove saucepan from heat and stir milk into the butter mixture until smoothly incorporated. bring the mixture to a boil, stirring continually; cook at a boil for 1 minute; remove from heat and stir 1 cup cheddar cheese into the mixture until melted. pour over the tuna ring casserole to serve.

egg and potato curry

Ingredients

• Servings: 2
• 3 tablespoons vegetable oil, divided
• 2 onions, peeled and quartered
• 3 tomatoes, quartered
• 2 small green chile peppers
• 2 teaspoons garlic paste
• 2 teaspoons ginger paste
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper, or to taste
• salt to taste
• 2 cups water
• 1 large potato - cooked, peeled, and cut into 1-inch cubes
• 6 hard-cooked eggs, quartered
• 2 tablespoons chopped fresh cilantro (optional)

Recipe

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


• heat 1 tablespoon oil in a skillet over medium heat. stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
• remove pan from heat and set it aside. transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.
• heat remaining 2 tablespoons oil in the same skillet over medium heat. add onion mixture carefully, as it may spatter. cook and stir for 2 to 3 minutes. stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. cook and stir until the oil begins to separate from the mixture, about 5 minutes.
• pour water into skillet and bring sauce to a boil. add cubed potatoes. gently stir in the eggs. reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. remove from heat. garnish with cilantro before serving.

pistachio crusted chicken breasts with sun-dried cherry and orange sauce

Ingredients

• Servings: 4
• 2 cups chopped pistachio nuts
• 1 cup panko bread crumbs
• 2 egg whites
• 4 skinless, boneless chicken breast halves
• salt and black pepper to taste
• 1 tablespoon vegetable oil
• 2 tablespoons butter
• sauce:
• 1 teaspoon butter
• 2 shallots, finely chopped
• 1/2 cup red
• 4 ounces dried cherries
• 1 cup freshly squeezed orange juice
• 1 1/2 cups chicken stock
• 1 teaspoon grated orange zest

Recipe

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


• preheat the oven to 325 degrees f (165 degrees c). mix together the pistachios and bread crumbs in a bowl. beat the egg whites in a separate bowl, and set aside.
• season the chicken breasts with salt and pepper, gently dip them into the beaten egg whites, and then press into the pistachio-bread crumb mixture to coat. gently toss between your hands so any coating that hasn't stuck can fall away.
• heat the oil and butter in an oven-safe skillet over medium heat. gently place the chicken breasts into the hot skillet, and fry for 5 to 8 minutes, until the bottom coating is golden brown and crisp.
• turn the chicken over in the skillet, and place the skillet in the preheated oven. bake for about 30 minutes, until the chicken is no longer pink, the juices run clear, and the top coating is lightly browned.
• while the chicken is baking, melt 1 teaspoon of butter in a saucepan over medium-low heat, add the shallots, and cook for 2 to 3 minutes until tender. pour in the , drop in the cherries, and cook and stir for about 10 minutes to reduce to a glaze. pour in the orange juice, chicken stock, and orange zest, and cook and stir about 20 more minutes, until sauce is reduced and thickened.

chicken and peas au gratin casserole

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 3 cups cubed skinless, boneless chicken
• 4 cups torn bread pieces
• 1 cup shredded cheddar cheese
• 1/4 cup butter, melted
• 2 cups frozen peas
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 3 cups milk
• 2 teaspoons salt
• 1/2 teaspoon black pepper

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• heat the olive oil in a skillet over medium heat. cook the chicken until no longer pink in the center and the juices run clear, 5 to 7 minutes; drain and set aside.
• toss the bread pieces, cheddar cheese, and 1/4 cup melted butter together in a bowl; spread about half of the mixture into the bottom of a 9x13-inch baking dish. layer the peas and chicken atop the bread layer.
• melt 1/4 cup butter in a saucepan over medium heat; stir the flour, milk, salt, and pepper into the melted butter. cook and stir the sauce until smooth and thick, 5 to 7 minutes. pour over the casserole. top with the remaining bread mixture.
• bake in the preheated oven until the top begins to brown, 30 to 40 minutes.

baked chicken with apple stuffing

Ingredients

• Servings: 4
• 2 cups milk
• 3 eggs
• 1 tablespoon water
• 1 cup dry bread crumbs
• 4 skinless, boneless chicken breast halves
• 1 red delicious apple, cored and diced
• 1 (8 ounce) package dry bread stuffing mix
• 2 cups apple juice, or as needed
• 2 tablespoons butter, or as needed
• 1 red delicious apple - peeled, cored and diced

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• pour the milk into a shallow bowl. in a separate bowl, whisk together the eggs and water. place the bread crumbs in a shallow dish or on a plate. dip the chicken breast halves into the milk, then into the egg, then press into the bread crumbs to coat. place on a plate, and set aside.
• prepare the stuffing mix according to the package directions, but substituting apple juice for the water. when bringing the juice and butter to a boil, add the diced apple with peel to the pan. stir in the stuffing mix until the liquid is absorbed. transfer the stuffing to a baking dish, and top with the pieces of the remaining apple. place the chicken breasts on top of the stuffing, and cover with aluminum foil.
• bake for 45 to 50 minutes, or until the chicken juices run clear.

breaded spam® steaks

Ingredients

• Servings: 9
• 1 quart vegetable oil for frying
• 1 (12 ounce) can fully cooked luncheon meat (such as spam®), cut into 1/4 inch slices
• 1 cup all-purpose flour
• 2 eggs, beaten
• 2 cups italian seasoned bread crumbs

Recipe

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


• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• gently press the luncheon meat slices into the flour to coat and shake off the excess flour. dip into the beaten egg, then press into bread crumbs. gently toss between your hands so any bread crumbs that haven't stuck can fall away. place the breaded luncheon meat slices a plate while breading the rest; do not stack.
• deep fry the luncheon meat a few slices at a time until hot and golden brown, 3 to 5 minutes. drain on a paper towel lined plate before serving.

very old meatloaf recipe

Ingredients

• Servings: 8
• 2 pounds ground beef
• 2 tablespoons water
• 1 tablespoon milk
• 1 cup bread crumbs
• 1 onion, diced
• 1 carrot, diced
• 1 small granny smith apple, diced
• 1 egg

Recipe

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

Ready Time: 1 hr 50 mins


• preheat the oven to 375 degrees f (190 degrees c).
• mix ground beef with water and milk in a large bowl using your hands until beef is evenly moistened.
• mix bread crumbs, onion, carrot, apple, and egg into the beef mixture until evenly integrated.
• form the beef mixture into a loaf.
• transfer the meatloaf to a deep baking dish; tent with a sheet of aluminum foil.
• bake in preheated oven for 1 hour; remove foil tent and bake until no longer pink the center, about 30 minutes more.

tuna ring casserole

Ingredients

• Servings: 6
• 1 eggs, beaten slightly
• 2 (7 ounce) cans tuna, drained
• 1/2 cup chopped onion
• 1/2 cup shredded cheddar cheese
• 1/2 cup snipped fresh parsley
• 1 teaspoon celery salt
• 1/4 teaspoon ground black pepper
• 2 cups baking mix (such as bisquick ®)
• 1/2 cup cold water
• cheese sauce:
• 1/4 cup butter
• 1/4 cup baking mix (such as bisquick ®)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups milk
• 1 cup shredded cheddar cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a baking sheet.
• measure 2 tablespoons of the beaten egg into a small bowl and set aside. mix remaining egg, tuna, onion, 1/2 cup cheddar cheese, parsley, celery salt, 1/4 teaspoon black pepper together in a large bowl.
• stir 2 cups baking mix and cold water together to form a soft dough. cover a cutting board with cheesecloth and lightly dust with flour. turn dough out the prepared cutting board and knead 5 times. roll into a 15x10-inch rectangle. spread tuna mixture over the dough. roll, beginning at one of the long side, into a cylinder; transfer to the prepared baking sheet with the sealed edge down. shape the cylinder into a ring and pinch the ends together. with scissors, make cuts 2/3 of the way through ring at 1-inch intervals. brush top with reserved egg.
• bake in preheated oven until the outside is golden brown, 25 to 30 minutes.
• melt butter in a saucepan over low heat. beat 1/4 cup baking mix, salt, and 1/4 teaspoon pepper into the butter; cook until smooth and bubbly, about 5 minutes. remove saucepan from heat and stir milk into the butter mixture until smoothly incorporated. bring the mixture to a boil, stirring continually; cook at a boil for 1 minute; remove from heat and stir 1 cup cheddar cheese into the mixture until melted. pour over the tuna ring casserole to serve.

grilled chicken pineapple sliders

Ingredients

• Servings: 6
• 1 lemon, juiced
• 1 lime, juiced
• 1 tablespoon vinegar
• salt and black pepper to taste
• 3 skinless, boneless chicken breast halves - cut in half
• 6 pineapple rings
• 2 tablespoons teriyaki sauce
• 6 slices red onion
• 6 hawaiian bread rolls - split and toasted
• 6 lettuce leaves - rinsed and dried

Recipe

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


• whisk together the lemon juice, lime juice, vinegar, salt and pepper in a large glass or ceramic bowl. add the chicken and toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator for 1 hour.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• remove the chicken from the marinade, and shake off excess. discard the remaining marinade. grill the chicken for 5 to 7 minutes each side, or until juices run clear when chicken is pierced with a fork. grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
• spread 1 teaspoon teriyaki sauce on the bottom half of a toasted roll; next add a lettuce leaf, a piece of chicken, a pineapple round, and an onion slice. replace the top and repeat with the remaining rolls.

Chicken And Dressing Casserole

Ingredients

• Servings: 6
• 1 (4 pound) whole chicken, deboned and cut into bite size pieces
• 1/2 cup butter
• 1 teaspoon dried sage
• 1 (6 ounce) package herb-seasoned dry bread stuffing mix
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 2 1/2 cups water

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 a medium bowl combine the butter or margarine, sage and stuffing mix. mix together and spread this mixture in the bottom of a 9x13 inch baking dish. spread cooked chicken over mixture. in the same bowl combine the cream of chicken soup, cream of celery soup and water. mix well and pour this mixture over the chicken.
• bake at 350 degrees f (175 degrees c) for 45 minutes or until bubbly.

egg and potato curry

Ingredients

• Servings: 2
• 3 tablespoons vegetable oil, divided
• 2 onions, peeled and quartered
• 3 tomatoes, quartered
• 2 small green chile peppers
• 2 teaspoons garlic paste
• 2 teaspoons ginger paste
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper, or to taste
• salt to taste
• 2 cups water
• 1 large potato - cooked, peeled, and cut into 1-inch cubes
• 6 hard-cooked eggs, quartered
• 2 tablespoons chopped fresh cilantro (optional)

Recipe

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


• heat 1 tablespoon oil in a skillet over medium heat. stir in onions; cook and stir until onion pieces are soft and translucent, about 5 minutes. reduce heat to medium-low; continue cooking, stirring occasionally, until onions are golden, about 10 minutes more.
• remove pan from heat and set it aside. transfer cooked onions to the bowl of a food processor; grind onions, tomatoes, and green chiles into a smooth paste.
• heat remaining 2 tablespoons oil in the same skillet over medium heat. add onion mixture carefully, as it may spatter. cook and stir for 2 to 3 minutes. stir in garlic paste, ginger paste, coriander, cumin, garam masala, turmeric, cayenne pepper, and salt. cook and stir until the oil begins to separate from the mixture, about 5 minutes.
• pour water into skillet and bring sauce to a boil. add cubed potatoes. gently stir in the eggs. reduce heat to low and simmer until sauce has thickened slightly, about 10 minutes. remove from heat. garnish with cilantro before serving.

potato chip chicken

Ingredients

• Servings: 4
• 2 pounds skinless, boneless chicken breast meat
• 2 tablespoons butter, melted
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup crushed potato chips

Recipe

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


• to marinate: put chicken breasts in a nonporous glass dish or bowl. drizzle melted butter or margarine over chicken and season with salt and ground black pepper. cover dish and refrigerate overnight.
• preheat oven to 375 degrees f (190 degrees c).
• put potato chip crumbs in a shallow dish or bowl. roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish.
• bake at 375 degrees f (190 degrees c) for 45 minutes or until chicken juices run clear.

Teriyaki Wraps

Ingredients

• Servings: 4
• 1 cup uncooked long grain white rice
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 small zucchini, chopped
• 1 small yellow squash, chopped
• 1 1/4 cups teriyaki sauce
• 3 tablespoons soy sauce
• 2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 4 (10 inch) whole wheat tortillas

Recipe

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


• in a saucepan bring 2 cups of water to a boil; add rice. reduce heat, cover, and simmer for 20 minutes.
• heat olive oil in a large skillet over medium heat. saute onion, bell pepper, zucchini, and yellow squash until onions are tender. stir in the teriyaki sauce. when the vegetables are tender, stir in the cooked rice, soy sauce, garlic powder, salt and pepper. simmer for 3 to 5 minutes.
• place 1/4 of the rice and vegetables in each tortilla, and roll up.

olive oil dip for italian bread

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 5 cloves garlic
• 2 tablespoons balsamic vinegar
• 2 tablespoons parmesan cheese
• 1 tablespoon crushed dried oregano
• fresh ground black pepper, to taste

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour the olive oil a salad plate. use a garlic press to press the garlic cloves five different spots on the plate. drizzle the balsamic vinegar over the oil and garlic. sprinkle with parmesan cheese and oregano. season with black pepper.

olive oil dip for italian bread

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 5 cloves garlic
• 2 tablespoons balsamic vinegar
• 2 tablespoons parmesan cheese
• 1 tablespoon crushed dried oregano
• fresh ground black pepper, to taste

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• pour the olive oil a salad plate. use a garlic press to press the garlic cloves five different spots on the plate. drizzle the balsamic vinegar over the oil and garlic. sprinkle with parmesan cheese and oregano. season with black pepper.

roasted italian herb chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 2 cups italian-style salad dressing
• 1 cup italian-style dried bread crumbs

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place chicken breasts in a 9x13 inch baking dish. pour salad dressing over chicken. cover dish and refrigerate for 30 minutes to 1 hour.
• roll each chicken piece in stuffing crumbs. return to baking dish. cover with aluminum foil and bake in the preheated oven for about 45 minutes or until chicken is cooked through and juices run clear.

sauerkraut meatball soup

Ingredients

• Servings: 8
• 2 pounds ground beef
• 1 cup bread crumbs
• 1 egg, lightly beaten
• 1 tablespoon white (optional)
• 1 teaspoon onion powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 quarts water
• 9 cubes chicken bouillon
• 1 (12 fluid ounce) can evaporated milk
• 1 1/4 cups water
• 3/4 cup margarine
• 1 1/2 cups all-purpose flour
• 1 (16 ounce) can sauerkraut with juice

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• in a large bowl, combine ground beef, bread crumbs, egg, onion powder, nutmeg and salt. if you are using white also add at this time. using your hands shape mixture into small balls. cook in a large skillet over medium heat until brown; set aside.
• in a large stock pot bring 3 quarts water and bouillon cubes to a boil.
• in a small saucepan, heat milk, water and butter until butter is melted and mixture is warm.
• place flour in a medium bowl. whisk a small amount of the warm milk mixture into the flour to form a smooth paste. then whisk the flour mixture into the remaining warm milk mixture in the saucepan.
• pour milk mixture into stock pot and then add sauerkraut and meat balls to soup. simmer over low heat 30 minutes. serve hot.

garlic ginger chops

Ingredients

• Servings: 4
• 4 thick cut lamb chops
• 1 cup soy sauce
• 8 slices fresh ginger root
• 4 cloves garlic, sliced
• 1 teaspoon freshly ground black pepper
• 1 cup dried bread crumbs
• 2 tablespoons sesame seeds

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 3 hrs


• place lamb chops, soy sauce, ginger, garlic, and black pepper into a large, resealable, plastic bag. shake the bag gently to combine everything, and refrigerate for at least 2 hours. these are excellent done in the morning, and left to sit all day.
• heat oven to 350 degrees f (175 degrees c).
• in a shallow dish, combine bread crumbs and sesame seeds. remove chops from marinade, making sure there are no ginger slices clinging to the meat, and lay them in the crumb mixture to coat. if you like, place pieces of garlic from the marinade on the chops. place chops on a rack or baking sheet.
• bake for approximately 45 minutes, or until done

sourdough chipotle chicken panini

Ingredients

• Servings: 1
• 2 slices sourdough bread
• 1/4 cup caesar salad dressing
• 1 cooked chicken breast, diced
• 1/2 cup shredded cheddar cheese
• 1 tablespoon bacon bits
• 1 1/2 teaspoons chipotle chile powder, or to taste
• 2 tablespoons softened butter

Recipe

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


• preheat a panini press for medium-high heat.
• spread one side of each piece of bread with the caesar dressing. place the chicken on top of the bottom slice, sprinkle with cheddar cheese, bacon bits, and chipotle chile powder. place the top piece of bread the sandwich, and butter the outsides with the softened butter.
• cook on the preheated grill until the bread is crispy and golden brown, and the inside of the sandwich is hot, about 5 minutes.