eggplant, roasted pepper and chicken pitas

Ingredients

• Servings: 6
• 2 eggplants, cut into 1/2-inch slices
• 1 tablespoon salt
• 2 (6 ounce) skinless, boneless chicken breast halves
• all-purpose flour for dusting
• 2 eggs, beaten
• 1 cup bread crumbs
• 4 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 (12 ounce) jar roasted red peppers, sliced
• salt and white pepper to taste
• 6 (6-inch) pita breads

Recipe

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


• sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. meanwhile, preheat a grill for medium-high heat.
• pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. dredge with flour, shake off excess, dip into beaten egg, then press into bread crumbs to coat.
• heat 2 tablespoons of olive oil in a skillet over medium-high heat. add chicken breasts and cook until golden brown.
• wipe eggplant dry with a paper towel and brush with remaining 2 tablespoons olive oil. grill until tender and well marked. whisk together garlic, balsamic vinegar, and extra-virgin olive oil. slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
• to assemble, heat pita breads on the grill until hot and marked. slice chicken into strips and place into warm pitas along with marinated eggplant.

easy and elegant lamb tenderloin

Ingredients

• Servings: 6
• 2 cups italian seasoned bread crumbs
• 1/2 cup olive oil
• 2 pounds lamb tenderloin

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 425 degrees f (220 degrees c).
• mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed. place lamb on a shallow cooking sheet. press the crumb mixture all sides of the meat until there is no pink showing, usually 1/4 inch thick.
• bake for at least 35 minutes until a meat thermometer reads 165 degrees f (75 degrees c) or until there is no pink when the lamb is cut. let the lamb rest for 10 minutes, then cut into 1/2 inch slices.

Veal, Chicken And Beef Canelloni

Ingredients

• Servings: 8
• crepes
• 2 eggs
• 2/3 cup milk
• 1 tablespoon butter, melted
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• meat filling
• 1/4 pound ground veal
• 1/4 pound ground chicken
• 1/2 pound ground beef
• 2 tablespoons butter
• 1 tablespoon minced fresh parsley
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon salt
• 1 dash ground black pepper
• 1 dash ground nutmeg
• white sauce
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 (32 ounce) jar tomato pasta sauce
• 1 (16 ounce) package shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Recipe

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


• to make crepes: in a medium bowl beat eggs thoroughly, then add milk and butter. beat in flour and salt until smooth. (note: batter is best if left to set for 1/2 hour before using). brown crepes in a medium hot skillet, making them 6 to 8 inches in circumference. set aside.
• to make meat filling: brown veal, chicken and beef in butter in a large skillet over medium high heat. stir in the parsley, cheese, salt, pepper and nutmeg. let cool.
• preheat oven to 375 degrees f (190 degrees c).
• to make white sauce: in a small saucepan over medium heat, cook flour and butter together for 1 minute. stir in salt, pepper and nutmeg, then stir in milk and continue to cook until thick.
• spread 1/2 of the pasta sauce in the bottom of a 9x13 inch baking dish. spoon meat mixture into prepared crepes, folding over all sides of crepe to form palm-sized bundles. place filled crepes, seam side down, in baking dish. cover with remaining pasta sauce and pour white sauce over all. cover with mozzarella cheese and top with parmesan cheese.
• bake in the preheated oven for 20 to 30 minutes, or until cheese is bubbly and brown around the edges. serve hot.

ginger crab cakes

Ingredients

• Servings: 12
• 14 ounces crabmeat
• 1/2 cup light mayonnaise
• 1/4 cup minced green onions
• 1 tablespoon chopped cilantro
• 1 tablespoon lime juice
• 2 teaspoons minced fresh ginger root
• 1/4 teaspoon hot pepper sauce
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 eggs
• 3/4 cup dry bread crumbs
• 1/4 cup vegetable oil

Recipe

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


• in large bowl, mix together crabmeat, mayonnaise, green onions, cilantro, lime juice, ginger, hot pepper sauce, and salt and pepper. shape into 12 patties.
• in a shallow dish, lightly beat eggs. place bread crumbs in another shallow dish. dip patties into egg, then press into bread crumbs to coat all over.
• in a large skillet, heat 2 tablespoons oil over medium heat. cook crab cakes in oil, adding remaining oil as needed, for 2 minutes per side or until golden.

jamaican patties

Ingredients

• Servings: 36
• 3 pounds lean ground beef
• 2 cups seasoned bread crumbs
• 1 (28 ounce) can tomato sauce
• 1 bunch (1-inch) pieces green onions
• 1/4 cup soy sauce
• 1/4 cup maggi™ liquid seasoning
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 teaspoon vinegar-based hot pepper sauce
• 2 recipes pie crust pastry
• 2 eggs
• 1/4 cup water

Recipe

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


• in a large bowl, mix together the ground beef, bread crumbs, tomato sauce, green onions, soy sauce, maggi seasoning, salt, pepper, and hot sauce. you may need to use your hands. set aside.
• preheat the oven to 425 degrees f (220 degrees c).
• roll out the pie crust dough to 1/8 inch thickness, and cut into 6 inch circles using a large coffee can. place a heaping tablespoon or slightly more of the meat mixture into the center of the circle, and fold over to make a half circle shape. crimp the edges together using the tines of a fork, and place the pies on baking sheets. the pies may also be frozen at this point. whisk together the egg and water in a small bowl using a fork. brush the egg wash over the tops of the pies.
• bake for 30 to 40 minutes in the preheated oven, until golden brown. if you are baking frozen pies, add an additional 10 minutes.

grilled cheese sandwich

Ingredients

• Servings: 2
• 4 slices white bread
• 3 tablespoons butter, divided
• 2 slices cheddar cheese

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat skillet over medium heat. generously butter one side of a slice of bread. place bread butter-side-down skillet bottom and add 1 slice of cheese. butter a second slice of bread on one side and place butter-side-up on top of sandwich. grill until lightly browned and flip over; continue grilling until cheese is melted. repeat with remaining 2 slices of bread, butter and slice of cheese.

Beef And Pita Casserole

Ingredients

• Servings: 6
• 5 pita bread, cut into squares
• 1/4 cup butter, divided
• 1 1/4 pounds beef sirloin, cut into thin 2 inch strips
• 1 (15 ounce) can tomato sauce

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• cut the pita bread into squares and saute them with 2 tablespoons of the butter in a large skillet over medium heat, for 5 minutes. spread into a 9x13 inch baking dish.
• in the same skillet, melt the remaining butter and saute the beef strips for 2 to 3 minutes. pour in the tomato sauce, cover and let simmer until the beef is cooked; about 5 minutes.
• pour the beef mixture over the pita bread cubes. cover with aluminum foil and bake in preheated oven for 15 minutes or until bubbly.

braccialoni

Ingredients

• Servings: 8
• 1 (2 pound) boneless round steak
• 1 tablespoon olive oil
• 1/2 cup italian seasoned bread crumbs
• 8 ounces thinly sliced prosciutto
• 2 hard-cooked eggs, chopped
• 2 tablespoons olive oil
• 1 (32 ounce) jar spaghetti sauce
• 1 (16 ounce) package uncooked spaghetti

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 35 mins


• pound meat as thin as possible, hopefully 1/4 inch thick. drizzle or brush with 1 tablespoon of olive oil, then sprinkle with a thin layer of bread crumbs. layer the prosciutto over the crumbs, and sprinkle with remaining bread crumbs, and chopped hard-cooked eggs. roll the meat up into a tight spiral, and secure with kitchen twine.
• heat 2 tablespoons of olive oil in a large saucepan, or stock pot over medium-high heat. sear the outside of the roast on all sides. pour spaghetti sauce over the roast, and reduce heat to medium-low. cover and simmer for 2 to 3 hours, stirring occasionally.
• remove meat from the sauce to a serving platter, and let stand for 15 minutes. bring a large pot of lightly salted water to a boil. add spaghetti, and cook until tender, about 7 minutes. drain.
• carve the meat into slices about 1/2 inch thick. serve with spaghetti and sauce.

chicken breasts with lime sauce

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 egg, beaten
• 2/3 cup dry bread crumbs
• 2 tablespoons olive oil
• 1 lime, juiced
• 6 tablespoons butter
• 1 teaspoon minced fresh chives
• 1/2 teaspoon dried dill weed

Recipe

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


• coat chicken breasts with egg, and dip in bread crumbs. place on a wire rack, and allow to dry for about 10 minutes.
• heat olive oil in a large skillet over medium heat. place chicken into the skillet, and fry for 3 to 5 minutes on each side. remove to a platter, and keep warm.
• drain grease from the skillet, and squeeze in lime juice. cook over low heat until it boils. add butter, and stir until melted. season with chives and dill. spoon sauce over chicken, and serve immediately.

chicken asparagus roll-ups

Ingredients

• Servings: 4
• 1/2 cup mayonnaise
• 3 tablespoons dijon mustard
• 1 lemon, juiced and zested
• 2 teaspoons dried tarragon
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 16 spears fresh asparagus, trimmed
• 4 skinless, boneless chicken breast halves
• 4 slices provolone cheese
• 1 cup panko bread crumbs

Recipe

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


• preheat oven to 475 degrees f (245 degrees c). grease a baking dish. in a bowl, mix together the mayonnaise, dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. set aside.
• cook asparagus in the microwave on high until bright green and just tender, 1 to 1 1/2 minutes. set the asparagus spears aside. place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. repeat with the rest of the chicken breasts.
• place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. with a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
• bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

roast chicken pita pockets

Ingredients

• Servings: 2
• 2 honey-roasted skinless, boneless chicken breast halves
• 1 white pita bread
• 2 cups shredded lettuce
• 1 large onion, chopped
• 1/2 cup shredded cheddar cheese
• 1/2 cup mayonnaise
• 1/2 cup ketchup
• 1/2 cup chili sauce
• 1 dash hot pepper sauce
• 1 teaspoon lemon juice
• 1/4 teaspoon ground black pepper

Recipe

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


• preheat oven to 250 degrees f (120 degrees c).
• heat pita breads in preheated oven for about 5 minutes, or until slightly browned.
• meanwhile, in a large bowl combine the chicken, lettuce, onion, cheese, mayonnaise, ketchup, chili sauce, hot pepper sauce, lemon juice and ground black pepper. mix well. (note: if making this for kids, you may want to exclude chili sauce and hot pepper sauce.)
• slice hot pita breads around the edges to form pockets; fill bread pockets with chicken mixture. serve hot.

cheddar pecan wafers

Ingredients

• Servings: 9
• 1 pound butter, softened
• 1 pound sharp cheddar cheese, shredded
• 1 cup chopped pecans, toasted
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 4 1/2 cups all-purpose flour

Recipe

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


• in a large bowl, mix together the butter, cheddar cheese, pecans, cayenne pepper and salt until well blended. gradually mix in flour, using your hands to work in the last bit. the result will be a stiff dough much like shortbread. form the dough into logs about 1 inch thick, and 10 inches long. wrap each log in waxed paper, and refrigerate until firm, at least 3 hours.
• preheat the oven to 350 degrees f (175 degrees c). unwrap the chilled logs of dough, and slice into 1/4 inch thick rounds using a sharp knife. place slices about 1 inch apart cookie sheets lined with parchment paper.
• bake for exactly 12 minutes in the preheated oven, until firm and slightly browned at the edges. allow wafers to cool for 1 minute before removing from the pan.

apple stuffed chicken breast

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breasts
• 1/2 cup chopped apple
• 2 tablespoons shredded cheddar cheese
• 1 tablespoon italian-style dried bread crumbs
• 1 tablespoon butter
• 1/4 cup dry white
• 1/4 cup water
• 1 tablespoon water
• 1 1/2 teaspoons cornstarch
• 1 tablespoon chopped fresh parsley, for garnish

Recipe

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


• combine apple, cheese, and bread crumbs. set aside.
• flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. divide apple mixture between chicken breasts, and roll up each breast. secure with toothpicks.
• melt butter or margarine in a 7 inch skillet over medium heat. brown stuffed chicken breasts. add and 1/4 cup water. cover. simmer for 15 to 20 minutes, or until chicken is no longer pink.
• transfer chicken to a serving platter. combine 1 tablespoon water and cornstarch; stir into juices in pan. cook and stir until thickened. pour gravy over chicken, and garnish with parsley. serve.

jim's special scallops

Ingredients

• Servings: 6
• 2 cups italian-seasoned bread crumbs
• 1 cup finely grated parmesan cheese
• 2 tablespoons blackening seasoning (such as chef paul prudhomme's blackened redfish magic®)
• 2 pounds sea scallops
• 1 cup heavy cream
• 3/4 cup butter

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• combine the bread crumbs, parmesan cheese, and blackened seasoning in a large, resealable plastic bag.
• dip the scallops into a bowl of heavy cream to coat.
• place the scallops one at a time into the plastic bag; shake to coat with the seasoning mixture.
• place the breaded scallop on a plate and repeat with the remaining scallops.
• melt the butter in a large skillet over medium high heat.
• pan fry the scallops until golden brown, about 2 minutes on each side.

eagles tailgating burgers

Ingredients

• Servings: 8
• 2 pounds ground beef
• 1/4 cup garlic and herb seasoned dry bread crumbs
• 1/4 cup grated pecorino romano cheese
• 1/4 cup barbeque sauce
• 1/4 cup yuengling®
• 1 egg
• 1/2 cup chopped green onion
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons worcestershire sauce
• 2 teaspoons minced garlic
• salt and pepper to taste

Recipe

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


• preheat an outdoor grill for high heat.
• combine the ground beef, bread crumbs, romano cheese, barbeque sauce, , egg, green onion, basil, worcestershire sauce, garlic, salt and pepper in a large bowl. mix lightly using your hands, then form into 8 patties.
• lightly brush the grill grate with oil and place patties on the grill. cook until no longer pink in the center, 7 to 8 minutes per side for well done.

ham and cheese pasta casserole

Ingredients

• Servings: 12
• 1 (16 ounce) package elbow macaroni
• 1 (8 ounce) package cheddar cheese, cubed
• 1 cup cubed, cooked ham
• 1/2 cup mayonnaise
• 1 cup dry bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 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.
• combine macaroni, cheddar cheese, ham, and mayonnaise in a 9x13 baking dish until well mixed.
• sprinkle bread crumbs over the macaroni casserole.
• bake casserole in the preheated oven until bread crumbs are lightly browned, about 25 minutes.

mom's favorite baked mac and cheese

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/4 cup finely chopped onion
• 2 tablespoons all-purpose flour
• 2 cups milk
• 3/4 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground black pepper
• 1 (8 ounce) package elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 (8 ounce) package processed american cheese, cut into strips

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt butter in a medium saucepan over medium heat. saute onion for 2 minutes. stir in flour and cook 1 minute, stirring constantly. stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
• meanwhile, bring a pot of lightly salted water to a boil. add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• to the milk mixture add the cheddar and american cheeses; stir until cheese melts. combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
• bake in preheated oven for 30 minutes, or until hot and bubbly. let cool 10 minutes before serving.

baked brie with caramelized pears, shallots and thyme

Ingredients

• Servings: 8
• 1 tablespoon butter
• 2 shallots, thinly sliced
• 2 pears - peeled, cored and sliced
• 1/3 cup dry white
• 1/2 teaspoon brown sugar
• 1/2 teaspoon chopped fresh thyme
• salt and pepper to taste
• 1 (8 ounce) round loaf sourdough bread
• 1 (8 ounce) round brie cheese
• 1/2 cup slivered almonds
• assorted crackers

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• melt butter in a skillet over medium heat. add shallot; cook and stir for 1 minute to soften. add thinly sliced pears; cook until soft, about 5 minutes. pour in white , brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. set aside.
• cut a brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. cut the removed bread into pieces for serving, set aside. score the brie around it's edge, using a paring knife to cut 1/4-inch deep. cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored brie and pulling the ends in opposite directions.
• place the bottom half of the brie, cut-side-up, into the sourdough loaf. top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. place on a baking sheet.
• bake in preheated oven for 45 minutes or until soft and gooey. serve with sliced sourdough bread and crackers.

oven fried parmesan chicken

Ingredients

• Servings: 6
• 1 clove crushed garlic
• 1/4 pound butter, melted
• 1 cup dried bread crumbs
• 1/3 cup grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (4 pound) chicken, cut into pieces

Recipe

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

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. in another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. dip chicken pieces into garlic butter, then into crumb mixture to coat.
• place coated chicken pieces into a lightly greased 9x13 inch baking dish. drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.

hunts® bruschetta chicken grill

Ingredients

• Servings: 4
• 1/2 cup balsamic vinaigrette dressing, divided
• 1 (6 ounce) can hunt's® tomato paste, divided
• 4 (5 ounce) boneless skinless chicken breasts
• 1 (14.5 ounce) can hunt's® diced tomatoes, drained
• 1/4 cup sliced green onions
• 2 tablespoons chopped fresh basil
• 1 clove garlic, finely chopped
• 4 thick slices italian bread

Recipe

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


• stir together 1/4 cup dressing and 2 tablespoons tomato paste in small dish. pour over chicken in small glass dish; cover. refrigerate 30 minutes or up to 8 hours.
• meanwhile, stir together drained tomatoes, remaining 1/4 cup dressing, remaining 2 tablespoons tomato paste, onions, basil and garlic. refrigerate until ready to use.
• preheat grill to medium. remove chicken from marinade; discard marinade. grill chicken 10 to 12 minutes or until no longer pink in centers (165 degrees f), turning once. just before chicken is done, grill bread 2 minutes on each side or until toasted. to serve, place bread on serving plates; top with chicken and tomato mixture.

my great grandmother's ham croquettes

Ingredients

• Servings: 6
• 1/2 pound diced ham
• 1 egg
• 1 tablespoon mayonnaise
• 1 cup dry breadcrumbs, divided

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• mix ham, egg, mayonnaise, and half the breadcrumbs together in a bowl; shape into 6 meatballs. spread the remaining breadcrumbs a plate; roll the balls in the breadcrumbs to coat. arrange the balls in a baking dish.
• bake in the preheated oven until golden brown, 20 to 25 minutes.

hunts® bruschetta chicken grill

Ingredients

• Servings: 4
• 1/2 cup balsamic vinaigrette dressing, divided
• 1 (6 ounce) can hunt's® tomato paste, divided
• 4 (5 ounce) boneless skinless chicken breasts
• 1 (14.5 ounce) can hunt's® diced tomatoes, drained
• 1/4 cup sliced green onions
• 2 tablespoons chopped fresh basil
• 1 clove garlic, finely chopped
• 4 thick slices italian bread

Recipe

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


• stir together 1/4 cup dressing and 2 tablespoons tomato paste in small dish. pour over chicken in small glass dish; cover. refrigerate 30 minutes or up to 8 hours.
• meanwhile, stir together drained tomatoes, remaining 1/4 cup dressing, remaining 2 tablespoons tomato paste, onions, basil and garlic. refrigerate until ready to use.
• preheat grill to medium. remove chicken from marinade; discard marinade. grill chicken 10 to 12 minutes or until no longer pink in centers (165 degrees f), turning once. just before chicken is done, grill bread 2 minutes on each side or until toasted. to serve, place bread on serving plates; top with chicken and tomato mixture.

healthier chicken cordon bleu i

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 6 slices jarlsberg cheese
• 4 slices cooked ham
• 1/4 cup whole wheat bread crumbs

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). coat a 7x11-inch baking dish with nonstick cooking spray.
• pound chicken breasts to 1/4-inch thickness. sprinkle each piece of chicken on both sides with salt and pepper. place one cheese slice and one ham slice on top of each breast. roll up each breast and secure with a toothpick. lace in baking dish and sprinkle chicken evenly with bread crumbs.
• bake in preheated oven until chicken breasts are no longer pink in center and juices run clear, 30 to 35 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove from oven and place 1/2 cheese slice on top of each breast. return to oven and bake until cheese is melted, 3 to 5 minutes. remove toothpicks and serve immediately.

baked cauliflower casserole

Ingredients

• Servings: 8
• cooking spray
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 head cauliflower, cut into 1/2-inch pieces
• 1 (7 ounce) can sliced mushrooms, drained
• 1 (4 ounce) can diced green chile peppers (optional)
• 1 (6 ounce) can chopped olives
• 6 eggs
• 2 tablespoons all-purpose flour
• 1 (16 ounce) package cottage cheese
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey jack cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup fresh bread crumbs (optional)

Recipe

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

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• spray a 9x13-inch baking dish with cooking spray.
• heat vegetable oil in a skillet over medium heat; cook and stir onion in hot oil until browned, 8 to 10 minutes.
• transfer onion to a large bowl; add cauliflower, mushrooms, chiles, and olives.
• beat eggs with flour in a separate bowl. stir cottage cheese, cheddar cheese, monterey jack cheese, salt, and black pepper into egg and flour mixture.
• combine egg and cheese mixture with the vegetable mixture until well mixed.
• spread cauliflower mixture into prepared baking dish; sprinkle with bread crumbs.
• bake in the preheated oven until cauliflower is tender and bread crumbs are lightly browned on top, about 1 hour.

home style macaroni and cheese

Ingredients

• Servings: 6
• 7 ounces macaroni
• 1/4 cup butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 (8 ounce) package cream cheese
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons dijon mustard
• 2 cups shredded cheddar cheese
• 1 cup dry bread crumbs
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• bring a large pot of lightly salted water to a boil. add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a 3 quart saucepan over medium heat, melt butter and stir in flour. cook for about 1 minute, until smooth and bubbly; stirring occasionally. mix in milk, cream cheese, salt, pepper, and dijon mustard. continue cooking until sauce is thickened. add cooked macaroni and cheddar cheese.
• pour into 2 quart casserole dish. in small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. bake for 15 to 20 minutes or until golden brown and heated through.

potato salmon patties

Ingredients

• Servings: 10
• 1 (14.75 ounce) can salmon, drained and flaked
• 2 eggs, beaten
• 1/4 cup garlic and herb seasoned dry bread crumbs
• 1/4 cup dry potato flakes
• 1 medium onion, minced
• 1 clove garlic, minced
• 1/4 teaspoon dried dill weed
• 1/4 teaspoon celery salt
• salt and pepper to taste
• 2 tablespoons olive oil

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick.
• heat olive oil in a medium skillet over medium heat. in batches, cook patties about 5 minutes on each side, until lightly browned.

chicken nepiev

Ingredients

• Servings: 4
• 1 tablespoon italian seasoning
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 4 tablespoons garlic flavored cream cheese spread
• 1/4 cup garlic and herb seasoned dry bread crumbs
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• salt and pepper to taste

Recipe

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


• in a cup or small bowl, stir together the italian seasoning, onion powder and garlic powder. sprinkle over both sides of the chicken. place 1 tablespoon of cream cheese on the center of each piece, and spread slightly. tuck in the sides, and roll up tightly. secure with toothpicks.
• place the bread crumbs on a plate or in a shallow bowl. roll the chicken rolls in the bread crumbs to coat. place on a plate, cover, and freeze for about 30 minutes.
• preheat the oven to 400 degrees f (200 degrees c).
• heat the butter and oil in a skillet over medium-high heat. brown the chicken rolls on all sides, this should take about 5 minutes. transfer the rolls to a baking dish.
• bake for 20 minutes in the preheated oven, or until chicken is no longer pink and the juices run clear. spoon drippings from the dish over the rolls before serving.

italian square meatballs

Ingredients

• Servings: 4
• 1 egg
• 1/2 cup onion, chopped (optional)
• 1/4 cup ketchup
• 1 pound ground beef
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt (optional)
• 1/2 teaspoon italian seasoning
• 1/4 cup italian-seasoned dry bread crumbs

Recipe

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


• preheat an oven to 425 degrees f (220 degrees c). line a 9x12-inch baking dish with aluminum foil, and spray with nonstick cooking spray.
• mix the egg and onion together in a mixing bowl. add the ketchup and ground beef, then season with pepper, salt, italian seasoning, and bread crumbs; combine until evenly blended. place the mixture into the prepared pan, and pat into an 8-inch square. use a table knife or metal spatula to cut the square into 6 vertical strips, then cut the strips horizontally into 6 pieces each for a total of 36 pieces. do not separate the pieces, just press through the meat to separate it.
• bake in the preheated oven until the meatballs are no longer pink in the center, 20 to 25 minutes. drain off any grease, and separate the meatballs with a knife to serve.

crispy kung pao chicken

Ingredients

• Servings: 2
• 1 quart vegetable oil for frying
• 1/2 pound chicken tenders, cut into bite-size pieces
• 1 egg, beaten
• 1 cup panko (japanese bread crumbs)
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 3 tablespoons chopped green onion
• 2 teaspoons red pepper flakes
• 6 tablespoons soy sauce
• 6 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/3 cup dry roasted peanuts

Recipe

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


• heat 1 quart of vegetable oil in a deep-fryer or electric skillet to 375 degrees f (190 degrees c).
• toss chicken with beaten egg in a bowl until coated. place the panko in a shallow dish, then drop the egg coated chicken pieces into the panko one at a time, and roll to coat; set aside.
• deep fry the chicken pieces in the hot oil until golden brown on all sides, 4 to 5 minutes. remove the chicken to drain on a paper towel, and keep warm.
• heat 1 tablespoon of vegetable oil in a wok over high heat. stir in garlic, ginger, green onion, and red pepper flakes. cook and stir until the garlic and ginger begin to turn golden brown, then pour in the soy sauce, rice vinegar, and brown sugar. bring to a boil. dissolve cornstarch in water, then stir into the boiling sauce to thicken. cook and stir until the sauce clears, about 45 seconds.
• toss the fried chicken with the sauce and peanuts in the wok to serve.

herb crusted chuck roast

Ingredients

• Servings: 6
• 1/4 cup dry bread crumbs
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon ground mustard
• 1 teaspoon dried savory
• 1 teaspoon ground black pepper
• 1/2 teaspoon crushed dried rosemary
• 1 (3 pound) boneless beef chuck eye roast
• 1 cup sour cream
• 3 tablespoons prepared horseradish
• 1 teaspoon lemon juice
• 1/4 teaspoon salt

Recipe

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

Ready Time: 1 hr 50 mins


• preheat oven to 325 degrees f (165 degrees c).
• mix bread crumbs, olive oil, garlic, ground mustard, savory, black pepper, and rosemary in a bowl; spread mixture over beef chuck roast. transfer roast to a shallow roasting pan.
• bake in preheated oven until beef begins to firm and is reddish-pink and juicy in the center, 1 1/2 to 2 hours. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). allow roast to rest for 10 minutes before slicing and serving.
• stir sour cream, horseradish, lemon juice, and salt in another bowl. serve with sliced beef.

feta chicken

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 6 ounces tomato basil feta cheese, crumbled
• 1/4 cup italian-style dry bread crumbs, divided

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• place chicken breasts between 2 pieces of waxed paper. gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
• spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. arrange chicken in the dish, and top with remaining bread crumbs.
• bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

chef john's pasta con le sarde

Ingredients

• Servings: 4
• 3/4 cup dry bread crumbs
• 6 tablespoons extra-virgin olive oil, divided
• 1 pinch saffron
• 1/4 cup white
• 1/2 pound bucatini pasta
• 1 cup diced yellow onion
• 1 cup diced fennel bulb
• salt to taste
• 1/4 cup golden raisins
• 2 cloves garlic, minced
• 1 anchovy fillet
• 2 (4 ounce) cans sardines packed in oil, drained and crumbled
• 1/4 cup toasted pine nuts
• 1 pinch red pepper flakes
• 3 tablespoons chopped fennel fronds, or more to taste

Recipe

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


• cook and stir bread crumbs with 2 tablespoons olive oil in a skillet over medium heat until bread crumbs are crispy and toasted, 2 to 5 minutes. transfer breadcrumbs to a bowl to cool.
• grind saffron threads with a mortar and pestle; pour white into mortar and stir to combine.
• bring a large pot of lightly salted water to a boil. cook bucatini in boiling water, stirring occasionally until almost cooked through but firm to the bite, 10 to 11 minutes. drain, reserving 1/2 cup of the pasta water.
• heat remaining olive oil in large skillet over medium heat. cook and stir onion and fennel with a pinch of salt in hot oil until onion is soft, about 10 minutes.
• stir raisins, garlic, and anchovy fillet into onion mixture; cook and stir until heated through, about 1 minute.
• pour saffron- into skillet; cook until is almost evaporated, about 2 minutes. pour 1 ladleful reserved pasta water into skillet and bring to a simmer. stir pine nuts and red pepper flakes into sauce; simmer until flavors combine and sauce is reduced, about 5 minutes.
• stir bucatini and sardines into mixture; increase heat to high, and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. remove from heat. ladle into bowls and top with fennel fronds and toasted bread crumbs.

chef john's pasta con le sarde

Ingredients

• Servings: 4
• 3/4 cup dry bread crumbs
• 6 tablespoons extra-virgin olive oil, divided
• 1 pinch saffron
• 1/4 cup white
• 1/2 pound bucatini pasta
• 1 cup diced yellow onion
• 1 cup diced fennel bulb
• salt to taste
• 1/4 cup golden raisins
• 2 cloves garlic, minced
• 1 anchovy fillet
• 2 (4 ounce) cans sardines packed in oil, drained and crumbled
• 1/4 cup toasted pine nuts
• 1 pinch red pepper flakes
• 3 tablespoons chopped fennel fronds, or more to taste

Recipe

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


• cook and stir bread crumbs with 2 tablespoons olive oil in a skillet over medium heat until bread crumbs are crispy and toasted, 2 to 5 minutes. transfer breadcrumbs to a bowl to cool.
• grind saffron threads with a mortar and pestle; pour white into mortar and stir to combine.
• bring a large pot of lightly salted water to a boil. cook bucatini in boiling water, stirring occasionally until almost cooked through but firm to the bite, 10 to 11 minutes. drain, reserving 1/2 cup of the pasta water.
• heat remaining olive oil in large skillet over medium heat. cook and stir onion and fennel with a pinch of salt in hot oil until onion is soft, about 10 minutes.
• stir raisins, garlic, and anchovy fillet into onion mixture; cook and stir until heated through, about 1 minute.
• pour saffron- into skillet; cook until is almost evaporated, about 2 minutes. pour 1 ladleful reserved pasta water into skillet and bring to a simmer. stir pine nuts and red pepper flakes into sauce; simmer until flavors combine and sauce is reduced, about 5 minutes.
• stir bucatini and sardines into mixture; increase heat to high, and cook, stirring frequently and adding more reserved pasta water as necessary, until sauce and pasta are heated through, about 5 minutes. remove from heat. ladle into bowls and top with fennel fronds and toasted bread crumbs.

oven fried chicken ii

Ingredients

• Servings: 10
• 12 chicken thighs
• 3 eggs
• 1 cup all-purpose flour
• 1 cup italian seasoned bread crumbs
• salt and pepper to taste
• 1 teaspoon paprika
• 1/2 cup vegetable oil

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place flour in a shallow plate or bowl and season with salt and pepper to taste. put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl.
• dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. pour the oil into a 9x13 inch baking dish. add the chicken to the dish and sprinkle with paprika to taste. bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. remove from oven and drain on paper towels. enjoy!

beef gyro

Ingredients

• Servings: 5
• 2 (8 ounce) containers plain yogurt
• 2 cucumbers - peeled, seeded, and diced
• 3 tablespoons olive oil, divided
• 1 tablespoon chopped fresh dill
• 1/2 lemon, juiced
• 3 cloves garlic, peeled
• salt and ground black pepper to taste
• 1 (1 pound) beef top sirloin steak, cut into thin strips
• 5 pita bread rounds
• 1 tomato, chopped
• 1/2 small onion, thinly sliced
• 1 (4 ounce) package crumbled feta cheese
• 1/2 cup shredded lettuce
• 1 (2.25 ounce) can sliced ripe olives, drained

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• blend yogurt, cucumbers, 2 tablespoons olive oil, dill, lemon juice, garlic, salt, and pepper in a blender until tzatziki sauce is evenly combined.
• heat remaining 1 tablespoon olive oil in a large skillet over medium heat; cook and stir beef in the hot oil until no longer pink, 5 to 10 minutes.
• layer half of each pita with steak, tomato, onion, feta cheese, lettuce, olives, and tzatziki sauce. bring edge of each pita over the filling and secure with a toothpick.

tender italian baked chicken

Ingredients

• Servings: 4
• 3/4 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 3/4 teaspoon garlic powder
• 3/4 cup italian seasoned bread crumbs
• 4 skinless, boneless chicken breast halves

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• in a bowl, mix the mayonnaise, parmesan cheese, and garlic powder. place bread crumbs in a separate bowl. dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. arrange coated chicken on a baking sheet.
• bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

reuben mac and cheese

Ingredients

• Servings: 8
• 3 slices rye bread, torn
• 1/3 cup panko bread crumbs
• 1 (16 ounce) package egg noodles
• 3 tablespoons butter
• 1 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup spicy brown mustard
• 3 tablespoons all-purpose flour
• 3 cups hot milk
• 3 cups shredded swiss cheese, or more to taste - divided
• 1 1/2 cups sauerkraut, drained (reserve juice)
• 1/2 pound deli sliced corn beef, or more to taste
• 3 tablespoons butter, melted

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). butter a 2-quart casserole dish.
• place torn rye bread into a food processor and pulse several times to make crumbs; combine rye crumbs with panko crumbs in a bowl and set aside.
• 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 noodles and set aside.
• melt 3 tablespoons butter in a large saucepan over medium heat; cook and stir onion until lightly browned, about 15 minutes. season with salt and black pepper; stir in brown mustard. remove from heat, stir in flour until smooth, and gradually whisk in milk. sauce will thicken. whisk 1 1/2 cup swiss cheese into the sauce, stirring until the cheese has melted and the sauce is smooth. stir sauerkraut with about 1 tablespoon of reserved juice and corned beef into the cheese sauce.
• transfer cooked noodles to the prepared casserole dish and pour in the sauce; stir to combine. sprinkle remaining 1 1/2 cup swiss cheese in an even layer over the top.
• bake casserole in the preheated oven until bubbling, about 20 minutes. remove casserole from oven and set the oven to broil.
• stir 3 tablespoons melted butter into the reserved rye and panko crumbs until thoroughly combined and sprinkle top of casserole with rye crumb mixture. return to oven and broil until the crumbs are golden brown, about 2 more minutes. watch carefully to prevent burning.

karen's italian pan-fried chicken

Ingredients

• Servings: 4
• 1 egg
• 1 cup italian-seasoned bread crumbs
• 1 pound skinless, boneless chicken breast halves
• 1/4 cup canola oil, divided
• 1 (16 ounce) jar roasted red peppers
• 1/2 cup shredded asiago cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• beat egg in a shallow bowl. spread bread crumbs in a separate shallow bowl. dip chicken in egg, allowing excess to drip back into the bowl. press the dipped chicken into the bread crumbs until evenly coated on all sides.
• heat 2 tablespoons canola oil in a skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• heat remaining canola oil in a separate skillet over medium heat; cook and stir roasted red peppers until heated through, 3 to 5 minutes.
• transfer chicken to a casserole dish and top with asiago cheese and roasted red peppers.
• bake in the preheated oven until cheese is melted, about 8 minutes.

breaded beef

Ingredients

• Servings: 10
• 4 pounds beef rump roast
• 2 eggs
• 3 tablespoons water
• 4 cups dry bread crumbs, or more as needed
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1/2 cup grated parmesan cheese
• 1/2 cup vegetable oil, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 2 hrs 45 mins


• place the beef roast into the freezer for several hours, until very firm and almost frozen. slice the beef about 1/8 inch thick across the grain. you can also ask the butcher to slice it very thinly for you.
• whisk the eggs and water together in a bowl. spread the bread crumbs out a large sheet of aluminum foil, and sprinkle with garlic powder, salt, and parmesan cheese. mix all the crumb ingredients together until well combined. dip each piece of beef into the egg mixture, then thoroughly coat with crumbs. place the coated slices a sheet of foil on a baking sheet, and separate them with waxed paper as you dip and coat the beef.
• heat the vegetable oil in a large, heavy skillet until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side. fry 2 or 3 slices per batch.

lazy girl pizza margherita

Ingredients

• Servings: 2
• 2 pocketless greek pita breads
• 1/4 cup basil pesto
• 1 cup shredded mozzarella cheese
• 2 roma tomatoes, sliced

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• place pita breads on a baking sheet.
• bake in the preheated oven until lightly browned and slightly crisp, 8 to 10 minutes.
• spread pesto each pita bread and top with mozzarella cheese and tomato slices.
• bake in the oven until cheese is melted and tomatoes are tender, about 10 minutes more.

healthy sweet potato wraps

Ingredients

• Servings: 6
• 2 sweet potatoes, peeled and cut into bite-size pieces
• 2 tablespoons extra virgin olive oil
• 1 cup broccoli florets
• 1 (15 ounce) can lentils, drained and rinsed
• 1 tablespoon cumin
• 1 1/2 teaspoons cayenne pepper, or to taste
• 1 teaspoon garlic salt
• 2 tomatoes, chopped
• 6 tablespoons barbeque sauce, divided
• 6 whole wheat lebanese-style pita bread rounds

Recipe

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


• place sweet potatoes into a large pot and cover with water; bring to a boil. reduce heat to medium-low and simmer until tender, about 8 minutes. drain.
• heat olive oil in a large skillet over medium-high heat. cook and stir broccoli in hot oil until tender yet still crisp, 3 to 5 minutes. stir sweet potatoes, lentils, cumin, cayenne pepper, and salt into broccoli; cook until heated through, about 5 minutes. add diced tomatoes and cook until hot, about 3 minutes.
• drizzle 1 tablespoon barbeque sauce into each pita round. scoop about 1 cup of sweet potato mixture into each pita and wrap each, folding up the bottom of the pita first, followed by the sides. secure with toothpicks, if necessary.

melitzanosalata agioritiki (athenian eggplant salad)

Ingredients

• Servings: 4
• 1 large eggplant, washed
• 1 tomato, seeded and chopped
• 1 small onion, diced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons distilled white vinegar
• 1/2 cup crumbled feta cheese
• salt to taste

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 1 hr 50 mins


• preheat an outdoor grill for medium-high heat.
• pierce the eggplant a few times with the tip of a paring knife or fork. cook eggplant on preheated grill, turning often, until the skin is charred and the eggplant is tender, about 15 minutes. set aside until cool enough to handle.
• remove the skin from the eggplant and dice the pulp. place into a mixing bowl, and add tomato, onion, parsley, olive oil, vinegar, and feta cheese; mix well. refrigerate for one hour, and season to taste with salt before serving.

mena's baked macaroni and cheese with caramelized onion

Ingredients

• Servings: 6
• 6 tablespoons butter, divided
• 1 large vidalia or other sweet onion, thinly sliced
• 1/2 teaspoon sugar
• 1 pinch salt
• 1 (8 ounce) box uncooked macaroni
• 1 cup plain bread crumbs
• 1/2 teaspoon dried mustard
• 1 clove garlic, minced
• 1 pinch cayenne pepper
• 3 tablespoons all-purpose flour
• 1 3/4 cups milk
• 3/4 cup low-sodium chicken broth
• 8 ounces grated sharp white cheddar cheese
• 1/2 cup grated parmesan cheese
• salt and black pepper to taste

Recipe

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

Ready Time: 1 hr 45 mins


• preheat oven to 400 degrees f (200 degrees c). butter a 9x13-inch baking dish.
• melt 2 tablespoons of the butter in a large skillet over medium heat. add onions, sugar, and salt. cook, stirring often, until onions are caramel colored, 15 to 20 minutes. if mixture is too dry, add an additional tablespoon of butter. set aside.
• bring a large pot of lightly salted water to a boil. add macaroni and cook until al dente, 8 to 10 minutes. drain, cover and set aside.
• melt 1 tablespoon of the butter in a small skillet over medium heat. stir in the bread crumbs and toast lightly for a few minutes, stirring constantly.
• melt the remaining 3 tablespoons butter in a large pot over medium heat. dissolve the dry mustard in an equal amount of water and add to the pot along with the garlic, and cayenne pepper. stir until fragrant, about 30 seconds. sprinkle in the flour and cook until golden, about 1 minute. slowly whisk in the milk and broth. bring to a simmer stirring constantly until the mixture is slightly thickened, about 5 minutes.
• remove the pan from the heat and stir in the cheddar and parmesan cheeses until melted. stir in the onions and season with salt and pepper. add the drained macaroni and stir until blended. pour into the prepared baking dish and top with bread crumbs.
• bake until golden brown and bubbling around the edges, 25 to 30 minutes. let cool for 10 minutes before serving.

roasted potato cauliflower pasta

Ingredients

• Servings: 8
• 1 pound small yukon gold potatoes
• 1 medium onion, cut into chunks
• 6 cloves garlic
• 4 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 1/3 cup water
• 1/2 cup extra virgin olive oil
• salt and pepper to taste
• 1 small head cauliflower, cut into florets
• 1 (8 ounce) package dry penne pasta
• grated parmesan cheese for topping (optional)

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). line a medium baking pan with heavy duty aluminum foil, and spray foil with cooking spray.
• place potatoes in the prepared pan. mix with onion, garlic, thyme, and rosemary. drizzle with 1/3 cup water and 1/4 cup olive oil. season with salt and pepper. seal pan with aluminum foil.
• bake potatoes 30 minutes in the preheated oven, or until tender. remove foil, mix in cauliflower, and drizzle with remaining oil. cover, and continue baking 15 minutes. increase oven temperature to 425 degrees f (220 degrees c), remove foil, and continue baking 10 minutes, or until potatoes are crisp and cauliflower is lightly browned.
• bring a large pot of lightly salted water to a boil. place pasta in the pot. cook for 8 to 10 minutes, until al dente, and drain.
• in a large bowl, gently toss the potato mixture with the cooked pasta. serve topped with parmesan cheese.

linguine with sage and chicken

Ingredients

• Servings: 8
• 1/2 cup olive oil
• 4 cloves garlic, crushed
• 6 tablespoons plain dry bread crumbs
• 20 fresh sage leaves
• 1 pound skinless, boneless chicken breast meat - cut into strips
• 1 tablespoon fresh lemon juice
• 1 1/4 pounds fresh linguine pasta
• 1/2 cup freshly grated parmesan cheese

Recipe

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


• heat the oil in a skillet over medium heat. add the garlic, bread crumbs and sage. cook and stir for 5 minutes. remove from the skillet, and place in a bowl. set the heat to medium-high. add the chicken to the skillet; cook and stir for about 3 minutes. sprinkle with lemon juice, and reduce the heat to medium.
• meanwhile, bring a large pot of lightly salted water to a boil. add pasta, and cook for 3 to 5 minutes, until tender. drain.
• add the pasta to the skillet, and stir to distribute chicken. transfer to a serving dish, and toss with the garlic and breadcrumbs. serve with fresh parmesan cheese.

aidan special

Ingredients

• Servings: 1
• 1 tablespoon butter, softened, or as needed
• 2 slices rye bread
• 4 slices swiss cheese
• 2 ounces turkey breast, or more to taste
• 2 slices tomato
• 2 slices cooked bacon, or more to taste
• 1 ounce russian salad dressing

Recipe

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


• heat a large skillet over medium heat.
• spread butter on 1 side of each bread piece and place, butter-side down, into the skillet. place 2 slices swiss cheese on each bread slice; cook until cheese melts, 3 to 4 minutes.
• place turkey and tomato slices in a separate skillet over medium heat; cook until warmed, 2 to 3 minutes.
• layer turkey, bacon, and tomato 1 bread slice that will be the bottom of the sandwich. spread russian dressing over tomato layer; top with second bread slice creating a sandwich.

baked chicken spaghetti

Ingredients

• Servings: 8
• cooking spray
• 1 (16 ounce) package spaghetti
• 6 tablespoons butter
• 3 cups sliced fresh mushrooms
• 1 cup chopped onion
• 1 cup chopped celery
• 1 (14 ounce) can diced tomatoes, drained
• 2 (10.75 ounce) cans cream of mushroom soup
• 1 cup chicken broth
• 1 (4 ounce) can chopped green chiles (such as old el paso®), drained
• 1/2 cup sour cream
• 1 teaspoon seasoned salt
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 3 1/2 cups chopped cooked chicken
• 2 cups shredded sharp white cheddar cheese
• 3/4 cup panko bread crumbs
• 2 tablespoons melted butter

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). prepare a 13x9-inch baking dish with cooking spray.
• 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, about 12 minutes. drain.
• melt 6 tablespoons butter in a skillet over medium-high heat. cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.
• stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. add chicken and cheddar cheese; stir. gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.
• mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
• bake in preheated oven until hot and bubbly, 30 to 40 minutes.

roast turkey with tasty chestnut stuffing

Ingredients

• Servings: 16
• 2 pounds chestnuts
• 2 cups butter
• 2 cups minced onion
• 2 cups minced celery
• 10 cups dried bread crumbs
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon dried savory
• 1 teaspoon dried rosemary
• 12 pounds whole turkey, neck and giblets removed
• salt and freshly ground black pepper to taste

Recipe

Preparation Time: 45 mins Cook Time: 4 hrs 30 mins

Ready Time: 5 hrs 30 mins


• with a sharp knife cut a cross on the flat side of each chestnut. simmer, covered with water, in a saucepan for 5 minutes. drain. while hot, remove the shells and inner brown skins. cover with fresh water. boil for 20 to 30 minutes until tender. drain. chop coarsely.
• to prepare the stuffing, melt the butter in a medium saucepan over medium heat. stir in onions and celery, and cook until tender. thoroughly mix in bread crumbs and chestnuts. season with thyme, marjoram, savory, and rosemary.
• preheat oven to 350 degrees f (175 degrees c).
• wash turkey with cold water, and pat dry. rub salt and pepper into body cavities. loosely spoon stuffing into body cavities. close skin with skewers or kitchen twine, and tie drumsticks together. place turkey on a rack in a medium roasting pan.
• roast turkey 3 1/2 to 4 1/2 hours in the preheated oven, until internal temperature of thigh reaches 180 degrees f (80 degrees c) and stuffing reaches 165 degrees f (75 degrees c). a foil tent may be placed over the turkey during the last half of roasting time to avoid over browning. remove from oven, place on platter, and allow the turkey to stand for 20 minutes before carving.

no yolks® creamy chicken divan

Ingredients

• Servings: 4
• 1 (10 ounce) can sodium-reduced cream of mushroom soup
• 1 cup plain 2% yogurt
• 1/2 cup light mayonnaise
• 2 teaspoons mild curry powder (optional)
• 1/2 (12 ounce) package no yolks® extra broad noodles, cooked
• 1 (500 gram) package frozen broccoli florets, thawed
• 3 cups cubed, cooked chicken breast
• 3/4 cup panko breadcrumbs
• 1/2 cup shredded cheddar or swiss cheese
• 2 teaspoons canola oil

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c). stir the soup with the yogurt, mayonnaise and curry powder (if using) in a large bowl until well combined. stir in the noodles, broccoli and chicken until well coated.
• transfer the noodle mixture to a greased 9 x 13-inch (3.5 l) casserole dish. toss the breadcrumbs with the cheese and oil. sprinkle evenly over the noodle mixture.
• bake, covered, for 40 minutes or until hot and bubbly. uncover and broil the top to brown the crumbs (if desired).

thai breaded chicken filets

Ingredients

• Servings: 10
• 10 skinless, boneless chicken breast halves
• 4 green chile peppers, chopped
• 5 green onions, chopped
• 1 tablespoon grated lime zest
• 2 limes, juiced
• 3/4 cup chopped fresh cilantro
• 3 tablespoons fish sauce
• 1 lemon grass
• 1 teaspoon salt
• 2 teaspoons white sugar
• 1 tablespoon prepared dijon-style mustard
• 1 cup dry bread crumbs
• 1 tablespoon grated parmesan cheese
• 1 tablespoon toasted sesame seeds
• salt and pepper to taste

Recipe

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


• in a food processor, combine chile peppers, green onions, lime zest and juice, 1/2 of the cilantro, fish sauce, lemon grass, salt, sugar and mustard. blend until smooth. rinse chicken and cut to appropriate serving size. place in a bowl with blended ingredients and refrigerate for 1 to 4 hours.
• preheat oven to 350 degrees f (175 degrees c).
• in a shallow dish or bowl mix together the bread crumbs, cilantro, cheese, sesame seeds and salt and pepper to taste. remove chicken from marinade (disposing of any remaining marinade) and roll in crumb mixture until well coated on both sides.
• place coated chicken in a lightly greased 9x13 inch baking dish (if desired, dab with olive oil on top for a crisp finish) and bake at 350 degrees f (175 degrees f) for 20 minutes or until chicken is cooked through and juices run clear.
• note: you can make a dipping sauce by blending 2 green chile peppers with some fish sauce and sugar and topping the blend with some sesame seeds.

smoked salmon cheesecake

Ingredients

• Servings: 12
• 2 tablespoons grated parmesan cheese
• 2 tablespoons fine dry bread crumbs
• 3 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 28 ounces cream cheese, softened
• 4 egg
• 1/3 cup heavy cream
• 1/2 pound smoked salmon, chopped
• 1/2 cup shredded swiss cheese
• 3 tablespoons grated parmesan cheese
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 40 mins

Ready Time: 3 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• lightly butter an 8 inch springform pan. mix 2 tablespoons parmesan cheese with the breadcrumbs. sprinkle this mixture into the pan; turn and tap pan to coat inside of pan. wrap a large piece of foil underneath and up the sides of the pan. be careful not to tear any holes in the foil.
• in a medium skillet or frying pan, melt butter over medium heat. add onions and green peppers and saute until tender, about 5 minutes. remove from heat and let cool slightly.
• in a large bowl, beat together cream cheese, eggs and cream until well blended. fold in onions, peppers, salmon, swiss cheese, 3 tablespoons parmesan cheese, salt and pepper. pour into prepared pan.
• place the wrapped springform pan inside a large roasting pan. place the pans in the oven and pour enough boiling water into the outside pan to come 2 inches up the side of the springform pan.
• bake until firm to the touch, about 1 hour and 40 minutes. carefully remove both pans from the oven and turn off the heat. lift springform pan out of the water and return it to the oven. let stand in the cooling oven for 1 hour. transfer to a wire rack and let cool completely.

pig burger

Ingredients

• Servings: 1
• 2 slices focaccia bread
• 1 tablespoon herb mayonnaise
• 1/8 cup shredded lettuce
• 2 slices ripe tomato
• 1/4 pound grilled chicken breast
• 3 slices bacon
• 2 tablespoons guacamole

Recipe

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


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• toast focaccia. spread mayonnaise on one side of one slice, then top with lettuce, tomato, chicken, bacon and guacamole. top with second slice of focaccia.

summertime almond butter and peach sandwich

Ingredients

• Servings: 1
• 2 tablespoons almond butter
• 2 slices wheat bread
• 1 peach, or to taste, sliced

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• spread almond butter one side of each slice of bread. pile the sliced peaches atop one almond butter-covered slice and sandwich with the other.

savory roll ups

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 4 thick slices jarlsberg cheese
• 1 egg, beaten
• 1 cup dried bread crumbs
• 3 tablespoons chopped fresh parsley
• 1 clove garlic, chopped
• 2 tablespoons olive oil
• 1 (14.5 ounce) can chicken broth

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• pound the chicken breasts to about 1/8 inch thickness. in a shallow plate or bowl, mix together the bread crumbs and parsley. place a slice of cheese on each breast, roll up tightly, then dip into the egg and then the bread crumb mixture. (note: hold roll closed; after dipping, you will see that it begins to stay together).
• in a large skillet, saute garlic in olive oil. add roll ups and brown quickly, just enough for the chicken to have a crisp outer coating. remove roll ups from skillet and drain on paper towels.
• pour 1/2 of the chicken broth into a 9x13 inch baking dish. add all four roll ups. bake uncovered in the preheated oven for 45 minutes, basting once with the remaining broth.

liver dumplings

Ingredients

• Servings: 4
• 1 pound raw liver
• 2 cups fresh bread crumbs
• 1 egg
• 1/4 cup all-purpose flour
• 1 dash salt, divided
• ground black pepper to taste
• 2 quarts boiling beef broth

Recipe

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


• grind liver in a food processor until smooth. blend in bread crumbs, egg, flour, salt and pepper. using a wet spoon, drop spoonfuls into boiling broth. simmer for 25 to 30 minutes.

romanian grilled minced meat rolls

Ingredients

• Servings: 4
• 2 pounds ground beef
• 8 ounces chopped suet
• 1/4 teaspoon baking soda
• 1/2 teaspoon caraway seeds
• 3 cloves garlic, minced
• salt and pepper to taste
• 1 teaspoon finely ground juniper berries
• 2 tablespoons water
• 3 tablespoons vegetable oil
• 2 tablespoons beef broth

Recipe

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


• in a medium bowl, mix together the ground beef, suet, baking soda, caraway seeds, garlic, salt, pepper and juniper berries using your hands. mix with your hands for about 15 minutes, adding a little bit of the water at a time. this part can be made a few hours ahead of time if you like.
• preheat a grill for high heat. with wet hands form the meat into rolls about 3 inches long and 1 inch thick. brush lightly with oil.
• grill the meat for 5 to 10 minutes, basting frequently with a mixture of beef broth and any remaining oil, until well done.

bunch's crab casserole

Ingredients

• Servings: 8
• 3 eggs
• 2 cups heavy cream
• 1 1/2 cups mayonnaise
• 2 tablespoons chopped onion
• 2 tablespoons chopped fresh parsley
• 1/2 cup dry
• 1 (6 ounce) package herb-seasoned dry bread stuffing mix
• 1 pound cooked crabmeat

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and chop.
• preheat oven to 300 degrees f (150 degrees c). lightly grease an 11x7 inch baking dish.
• in a bowl, combine the chopped eggs, heavy cream, mayonnaise, onion, parsley, and . reserve 1/2 cup of the stuffing mix and add the rest to the egg mixture. stir in the crabmeat.
• pour the mixture into prepared baking dish and sprinkle the reserved stuffing on top. bake in preheated oven for 45 minutes or until bubbly and slightly browned on top.

spinach pumpkin swirl quiche

Ingredients

• Servings: 1
• 1 large sweet potato, peeled and diced
• 1 butternut squash, peeled and chopped
• 2 carrots, chopped
• 2 eggs, beaten
• 2 tablespoons butter, melted
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 3 tablespoons brown sugar
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 pinch ground nutmeg
• 1 (16 ounce) package frozen chopped spinach, thawed and drained
• 2 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup half-and-half cream
• 2 tablespoons bread crumbs

Recipe

• in a large saucepan, combine sweet potato, squash, and carrots. pour in enough water to cover vegetables. cook over low heat until very tender, about 40 minutes. drain and mash. allow to cool.
• preheat oven to 350 degrees f (175 degrees c). grease a 12 inch pie pan.
• to mashed squash mixture, add 2 eggs, butter or margarine, olive oil, 1/2 teaspoon salt, brown sugar, curry powder, cumin, cinnamon, and nutmeg. puree mixture in blender or food processor.
• in food processor or blender, combine spinach, 2 eggs, 1/2 teaspoon salt, pepper, and half and half. puree until smooth. stir in 2 tablespoons bread crumbs. if mixture is still liquidy, add more bread crumbs. pour spinach mixture into pie pan, flattening with a spoon.
• gently pour squash mixture on top of spinach layer. flatten partially with a spoon, but leave a few waves. do not spread squash mixture all the way to edges of pan; allow spinach mixture to 'peek' through edges. using a spoon, gently stir the two mixtures to create a marbled effect. do not overmix.
• bake in preheated oven for 30 minutes, until set in center.

Luscious Chicken Casserole

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 1/2 pounds skinless, boneless chicken breast halves - cubed
• 1 cup light mayonnaise
• 1 (8 ounce) can water chestnuts, drained and chopped
• 1 (2 ounce) jar pimento peppers, drained and chopped
• 1/2 cup sliced almonds
• 1 1/2 teaspoons celery seed
• 2 tablespoons lemon juice
• garlic salt to taste
• 1 cup shredded cheddar cheese
• 1 (2.8 ounce) can french-fried onion rings

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium casserole dish.
• heat the oil in a skillet over medium heat. place chicken in skillet, and cook 10 minutes, or until juices run clear. drain, and transfer to the prepared casserole dish. mix with mayonnaise, water chestnuts, pimentos, almonds, celery seed, and lemon juice. season with garlic salt to taste. layer with cheese, and top with french-fried onion rings.
• bake 30 minutes in the preheated oven, until cheese is melted and onion rings are lightly browned. if rings start to get too brown, put foil on casserole or lower oven rack. watch carefully, or onion rings will burn.

Baked Alaska Style

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 pounds fillets
• salt and white pepper to taste
• 2 egg whites
• 2 tablespoons chopped fresh parsley
• dijon mustard
• 1 teaspoon dried tarragon
• 3 tablespoons fresh bread crumbs

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c). spread butter into the bottom of a 9x13 inch baking dish. arrange fish fillets in a single layer over the bottom of the pan, and sprinkle with salt and pepper.
• bake for about 12 minutes in the preheated oven. meanwhile, whip egg whites in a clean dry bowl until stiff peaks form. fold in the parsley, mustard and tarragon. spread the egg white mixture over the fish in a layer about 1 inch thick. sprinkle bread crumbs over the top.
• return to the oven, and bake for about 6 more minutes, or until meringue is golden, and fish flakes with a fork.