man vs. meat stromboli

Ingredients

• Servings: 32
• 4 (1 pound) loaves frozen bread dough, thawed
• 1/2 pound ground beef
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups shredded mozzarella cheese
• 1 (8 ounce) can tomato sauce (such as goya®)
• 1/2 pound thinly sliced provolone cheese
• 1/2 pound thinly sliced salami
• 1/2 pound thinly sliced pepperoni
• 1/2 pound thinly sliced coppa ham
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated romano cheese
• 1 egg yolk, beaten

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 2 hrs 55 mins


• place bread dough in a large, lightly oiled bowl and allow dough to rise in a warm location until doubled in size, 2 to 3 hours. punch down dough and roll each loaf into a 12x15-inch rectangle.
• preheat oven to 375 degrees f (190 degrees c). grease 2 baking sheets.
• heat a large skillet over medium-high heat; cook and stir ground beef, garlic powder, oregano, parsley, salt, and black pepper until beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease.
• sprinkle mozzarella cheese evenly over bread dough. spread about half the tomato sauce over the mozzarella cheese.
• layer the seasoned ground beef, provolone cheese, salami, pepperoni, and coppa ham on top and spread remaining half of the tomato sauce over the meat. sprinkle cheddar cheese and romano cheese over tomato sauce.
• roll each portion into a log, beginning with the long side. press and seal the seam and ends of each roll; arrange rolls seam-side down on prepared baking sheets. brush with egg yolk.
• bake in preheated oven until golden brown, 25 to 30 minutes. let stand 5 minutes before slicing. serve warm.

finger steaks

Ingredients

• Servings: 8
• 1 cup all-purpose flour
• 3 1/2 teaspoons seasoned salt
• 1 teaspoon ground black pepper
• 1 egg
• 1/4 cup buttermilk
• 1/4 cup dark
• 1 tablespoon hot pepper sauce (such as frank's redhot®)
• 2 pounds flat iron steaks
• 1 teaspoon seasoned salt
• 4 cups vegetable oil for frying

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 4 hrs 30 mins


• whisk the flour, 3 1/2 teaspoons seasoned salt, and black pepper together in a mixing bowl; set aside. beat the egg in a separate mixing bowl, then mix in the buttermilk, , and hot pepper sauce until smooth; set aside. cut the steak into strips 1/2-inch wide by 3- to 4-inches long. place into a mixing bowl, and toss with the remaining 1 teaspoon of seasoned salt.
• gently press the steak strips into the flour to coat and shake off the excess flour. place the steak strips into the beaten egg, then toss in the flour again. gently toss the strips between your hands so the excess flour can fall away. place a baking sheet, and freeze until solid, about 4 hours.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• fry the frozen steak strips in small batches (5 to 7 at a time) until the breading is golden brown, and the beef has cooked to your desired degree of doneness, about 5 minutes for medium-well.

Black-eyed Pea Gumbo

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 5 stalks celery, chopped
• 2 cups chicken broth
• 1 cup brown rice
• 4 (15 ounce) cans black-eyed peas with liquid
• 1 (10 ounce) can diced tomatoes and green chiles
• 1 (14.5 ounce) can diced tomatoes
• 2 cloves garlic, finely chopped

Recipe

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


• heat the olive oil in a large saucepan over medium heat, and cook the onion, pepper, and celery until tender. pour in the chicken broth, and mix in rice, black-eyed peas with liquid, diced tomatoes and green chiles, diced tomatoes, and garlic. bring to a boil, reduce heat to low, and simmer 45 minutes, or until rice is tender. add water if soup is too thick.

ambrosian chicken

Ingredients

• Servings: 6
• 2 pounds skinless, boneless chicken breast, cut into 1 inch thick strips
• 1 1/2 cups panko (japanese bread crumbs)
• 1 1/2 cups flaked coconut
• 3 cups fat-free plain yogurt
• 1 teaspoon almond extract
• 2 tablespoons orange marmalade
• 1/4 cup crushed pineapple

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). line a large baking sheet with parchment paper.
• toss together the panko and coconut in a bowl; set aside.
• stir together the yogurt, almond extract, and marmalade in a large bowl. pour half into a separate bowl, and stir in the crushed pineapple to make a dipping sauce; set aside.
• coat the chicken strips in the remaining yogurt mixture and roll in the panko mixture. place the chicken strips on the parchment lined baking sheet.
• bake the strips in the preheated oven for 15 minutes, then reduce the oven temperature to 350 degrees f (175 degrees c). continue baking until the chicken is golden brown, no longer pink, and the juices run clear, about 15 minutes. serve the hot ambrosian chicken strips with the pineapple-yogurt dipping sauce.

dukkah

Ingredients

• Servings: 1.5
• 2/3 cup hazelnuts
• 1/2 cup sesame seeds
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 2 tablespoons freshly ground black pepper
• 1 teaspoon flaked sea salt

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. while the nuts are still hot, pour them a tea towel. fold the towel over them to cover, and rub vigorously to remove the skins. set aside to cool.
• in a dry skillet over medium heat, toast the sesame seeds until light golden brown. pour into a medium bowl as soon as they are done so they will not continue toasting. in the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. transfer to a food processor. process until finely ground, then pour into the bowl with the sesame seeds. place the cooled hazelnuts into the food processor, and process until finely ground. stir into the bowl with the spices. season with salt and pepper, and mix well.

Swiss Cheese Noodle Bake

Ingredients

• Servings: 8
• 1 pound ground beef
• 1 pound bulk italian sausage
• 2 (26 ounce) jars chunky style pasta sauce (such as prego®)
• 1 (16 ounce) package broad egg noodles
• 3 (8 ounce) packages sliced swiss cheese (such as sargento®)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• cook ground beef and sausage in a large, deep skillet until well browned, about 5 minutes. drain fat. stir in pasta sauce. bring to a simmer.
• while sauce is simmering, bring a large pot of salted water to a boil over high heat. stir in the egg noodles. boil until cooked through, but is still firm to the bite, about 5 minutes. drain well.
• spoon half of the meat sauce into the prepared baking dish. top with half of the cooked noodles, and 1 1/2 packages of cheese slices. repeat with remaining sauce, noodles, and cheese.
• place uncovered dish in preheated oven. bake, until cheese is melted and browned, about 40 minutes. let stand 5 minutes before serving.

chicken and shrimp linguine

Ingredients

• Servings: 4
• 1 pound linguini pasta
• 1/4 teaspoon ground nutmeg
• 1 pinch cayenne pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground black pepper
• 4 tablespoons butter
• 1/2 cup milk
• 1 cup heavy cream
• 2 tablespoons olive oil
• 2 cloves garlic, chopped
• 4 skinless, boneless chicken breast halves - cut into cubes
• 3/4 cup white
• 1 pound medium shrimp - peeled and deveined

Recipe

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


• bring a large pot of lightly salted water to a boil. add linguini pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a small bowl, combine nutmeg, cayenne pepper, onion powder and pepper; set aside.
• in a medium saucepan over medium heat, melt butter and add 1/2 of the spice mixture, milk and cream. heat until sauce thickens; set aside.
• in a large skillet over medium heat, warm olive oil and add garlic, chicken, and remaining spice; cook until chicken is no longer pink. remove chicken from pan and cook shrimp.
• deglaze pan by adding some and heating it for 2 to 3 minutes; add the cream sauce and reheat if needed. pour sauce over hot linguine and add chicken mixture and shrimp.

Pepperoni Bread

Ingredients

• Servings: 1
• 1 (1 pound) loaf frozen bread dough, thawed
• 1 egg, beaten
• 4 ounces sliced pepperoni sausage
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 1/2 teaspoons italian seasoning

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 2 hrs 55 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a baking sheet.
• roll frozen bread dough out into a rectangle. brush dough with beaten egg. arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. sprinkle on the italian seasoning. roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet.
• bake in preheated oven for 40 minutes, or until golden.

pittsburgh sandwich

Ingredients

• Servings: 4
• 3 cups shredded cabbage
• 2 tablespoons vegetable oil
• 2 tablespoons apple vinegar
• 2 tablespoons white sugar
• 1 teaspoon adobo seasoning (such as goya®)
• 1 teaspoon ground black pepper
• 4 cups vegetable oil for frying
• 3 whole russet potatoes
• 8 thick slices italian bread
• 1 pound sliced pastrami (divided)
• 4 slices provolone cheese
• 8 slices tomato

Recipe

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


• make the slaw by mixing together the cabbage, 2 tablespoons of vegetable oil, the vinegar, sugar, adobo seasoning, and black pepper until thoroughly combined. cover and refrigerate.
• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• cut the potatoes into 1/4-inch thick fries, and fry until they float and are golden brown, 4 to 5 minutes. set the fries aside.
• preheat oven to 225 degrees f (110 degrees c).
• place the bread on a baking sheet, and toast to a light brown in the preheated oven, 3 to 5 minutes. remove half the bread slices. place 1/4 of the pastrami on the remaining 4 bread slices, and top with provolone cheese. return to the oven until the pastrami is hot and the cheese is melted, about 5 more minutes.
• to assemble, top the melted cheese of each sandwich with french fries, cole slaw, 2 tomato slices, and the top pieces of bread.

Very Easy Crab Dip

Ingredients

• Servings: 4
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) jar cocktail sauce
• 3/4 pound imitation crabmeat

Recipe

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


• in a medium bowl, blend the cream cheese and cocktail sauce. cut the imitation crabmeat into small pieces and combine it with the mixture. refrigerate 3 hours before serving.

two layer greek dip

Ingredients

• Servings: 10
• 2 (8 ounce) containers plain yogurt
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) package feta cheese, drained and crumbled
• 3 cloves garlic, crushed
• salt and pepper to taste
• 1 english cucumber, peeled and diced
• 5 roma (plum) tomatoes, seeded and chopped
• 5 green onions, chopped
• 1 (4 ounce) can sliced black olives
• black pepper to taste
• pita bread rounds, cut into triangles

Recipe

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


• in a bowl, stir together the yogurt, softened cream cheese, feta cheese, garlic, and salt and pepper to taste; mix until smooth.
• spread mixture into a shallow serving or baking dish. cover, and refrigerate for 3 hours, or overnight.
• to serve, scatter cucumber, tomatoes, green onion, and sliced olives on top, and season with pepper as desired. spoon pita wedges.

cream of pumpkin soup

Ingredients

• Servings: 6
• 3 tablespoons margarine, softened
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• 4 slices whole wheat bread
• 1 cup chopped onion
• 2 tablespoons butter, melted
• 2 (14.5 ounce) cans chicken broth
• 1 (15 ounce) can pumpkin puree
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground black pepper
• 1 cup heavy whipping cream

Recipe

• preheat oven to 400 degrees f(200 degrees c). combine butter, brown sugar, and cinnamon. spread butter mixture evenly over one side of each bread slice. place bread, buttered side up, on a baking sheet. bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. cut each slice of bread into 8 small triangles or squares.
• saute onion in butter in a medium saucepan until tender. add 1 can chicken broth; stir well. bring to a boil; cover, reduce heat, and simmer 15 minutes.
• transfer broth mixture into the container of a blender or processor. process until smooth.
• return mixture to saucepan. add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally..
• stir in whipping cream and heat through. do not boil. ladle into individual soup bowls. top each serving with cinnamon croutons.

bourbon pecan chicken

Ingredients

• Servings: 8
• 1/2 cup finely chopped pecans
• 1/2 cup dry bread crumbs
• 8 skinless, boneless chicken breast halves
• 1/4 cup clarified butter, melted
• 1/4 cup dijon mustard
• 1/4 cup dark brown sugar
• 2 2/3 tablespoons
• 2 tablespoons soy sauce
• 1 teaspoon worcestershire sauce
• 3/4 cup unsalted butter, chilled and cut into small cubes
• 1/2 cup sliced green onions

Recipe

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


• stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. spread the mixture out on a plate. press the chicken breasts into the mixture to coat on both sides. heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
• in a small saucepan, whisk together the dijon mustard, brown sugar, bourbon, soy sauce, and worcestershire sauce until smooth. bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. do not return to the heat.
• arrange the chicken breasts on a large serving plate. pour the sauce over the chicken, and sprinkle with green onion.

beef burgundy casserole

Ingredients

• Servings: 8
• 2 pounds beef roast, cut into cubes
• 1/2 (1 ounce) package herb and lemon soup mix
• 1 cube beef bouillon
• 1/2 cup chopped onion
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (4.5 ounce) can mushrooms, drained
• 1/2 cup burgundy
• 4 cups cooked egg noodles

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 20 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large bowl combine the beef, dry soup mix, bouillon, onion and soup. mix all together and pour mixture into a lightly greased 9x13 inch baking dish. cover and bake in the preheated oven for 4 hours.
• add mushrooms and and bake for another 10 minutes. add cooked egg noodles and mix all together. serve with fresh bread and a green salad, if desired.

heavenly potatoes and ham

Ingredients

• Servings: 12
• 5 pounds red potatoes, quartered
• 1 (16 ounce) container sour cream
• 1/2 cup butter
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 cups shredded cheddar cheese
• 1/4 cup chopped green onion
• 2 cups cooked, chopped ham
• salt and pepper to taste
• 1 1/2 cups parmesan cheese flavored bread crumbs
• 1/4 cup melted butter

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• place potatoes in a large pot of water, and bring to a boil. boil until slightly tender, about 12 minutes. drain, and transfer to a large bowl.
• mix sour cream, butter, cream of chicken soup, cheddar cheese, green onions, ham, salt and pepper with the potatoes. spread mixture in the prepared baking dish. sprinkle with bread crumbs, and drizzle with butter.
• bake 30 minutes in the preheated oven.

maggie's spicy tuna sandwich

Ingredients

• Servings: 4
• 2 (6 ounce) cans tuna in water, drained
• 1 large ripe tomato, diced
• 2 tablespoons canned sliced jalapeno peppers with juice
• 2 tablespoons chopped broccoli
• 2 tablespoons basil pesto
• 1 clove garlic, minced
• 1 teaspoon chopped fresh chives
• 1/8 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 2 tablespoons seasoned croutons
• 4 large lettuce leaves
• 1 tomato, sliced
• 8 slices whole wheat bread

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• mix tuna, diced tomato, jalapeno with liquid, broccoli, pesto, garlic, chives, and cayenne pepper in a bowl. season to taste with salt and pepper. mix well and top with seasoned croutons.
• assemble sandwiches by layering lettuce leaves, sliced tomato, and tuna mixture between sliced bread.

best tuna melt (new jersey diner style)

Ingredients

• Servings: 4
• 2 (6 ounce) cans solid white tuna in water, drained
• 1/4 cup mayonnaise
• 1/4 cup finely chopped celery
• 1 1/2 tablespoons finely chopped onion
• 1 tablespoon chopped parsley
• 3/4 teaspoon red vinegar
• 1 pinch salt
• 1 pinch freshly ground black pepper
• 4 slices seedless rye bread
• 8 slices ripe tomato
• 8 slices swiss cheese
• paprika, for garnish

Recipe

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


• preheat the oven broiler.
• in a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. season with salt and pepper.
• place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. remove from heat, and spread with the tuna salad. place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
• return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.

wedding soup

Ingredients

• Servings: 1
• 1 (4 pound) whole chicken
• 1 large onion
• 6 stalks celery with leaves, chopped
• 9 carrots, sliced
• 1 sweet potato, cubed
• 1/2 medium head cabbage, coarsely chopped
• 2 (14.5 ounce) cans chicken broth
• 2 (6 ounce) cans roasted garlic tomato paste
• 1 1/2 pounds lean ground beef
• 2 eggs
• 1/2 cup dry bread crumbs
• 1/2 cup grated romano cheese
• 1 (16 ounce) package acini di pepe pasta
• 1 cup grated parmesan cheese for topping

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 40 mins


• in a large stockpot, place the chicken, whole onion and cans of broth. add enough water to cover the chicken. bring to a boil and cook until the chicken is falling off of the bones.
• remove the chicken from the pot and separate the meat from the bones. tear chicken into bite sized pieces and return them to the soup pot. remove the onion from the broth, chop and return to the pot. add the celery, carrots, sweet potato and cabbage. stir in the tomato paste.
• in a medium bowl, combine the ground beef, eggs, bread crumbs and romano cheese. mix well with your hands then form into walnut sized balls. add the balls to the soup. continue to cook the soup for an additional hour, or until vegetables are tender.
• 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. serve the soup over pasta and top each bowl with a generous pinch of grated parmesan cheese.

grilled chocolate sandwich

Ingredients

• Servings: 1
• 1 tablespoon softened butter, divided
• 2 (1/2 inch thick) slices soft french bread
• 2 tablespoons semi-sweet chocolate chips, or more to taste
• 1 teaspoon white sugar
• 1/4 teaspoon ground cinnamon

Recipe

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


• heat a skillet over medium-low heat. spread half the butter on one piece of french bread; place butter-side down into warm skillet. sprinkle bread with chocolate chips; cook until chocolate begins to melt and bread is lightly browned, 2 to 3 minutes.
• spread remaining butter on second piece of bread. place bread butter-side up on top of melted chocolate. flip the sandwich and cook until bread is browned on other side, 2 to 3 minutes. remove from heat; sprinkle with sugar and cinnamon.

chicken katsu

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
• salt and pepper to taste
• 2 tablespoons all-purpose flour
• 1 egg, beaten
• 1 cup panko bread crumbs
• 1 cup oil for frying, or as needed

Recipe

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


• season the chicken breasts on both sides with salt and pepper. place the flour, egg and panko crumbs into separate shallow dishes. coat the chicken breasts in flour, shaking off any excess. dip them into the egg, and then press into the panko crumbs until well coated on both sides.
• heat 1/4 inch of oil in a large skillet over medium-high heat. place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

tuna loaf

Ingredients

• Servings: 1
• 2 (6 ounce) cans solid white tuna packed in water, drained
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 (10.75 ounce) can milk
• 1 (4 ounce) packet saltine crackers, crushed
• 3 slices white bread, crumbled into fine crumbs
• 1/2 onion, finely chopped
• 1 large egg
• ground black pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a large loaf pan.
• mix tuna, cream of chicken soup, milk, cracker crumbs, bread crumbs, onion, egg, and black pepper until thoroughly combined and spoon the mixture into the prepared bread pan. smooth top.
• bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 25 to 30 minutes.

grandma's chicken chardon

Ingredients

• Servings: 8
• 8 skinless, boneless chicken breast halves
• 1 egg
• salt and pepper to taste
• 2 teaspoons garlic powder, divided
• 1 cup bread crumbs
• 1/2 cup grated parmesan cheese
• 1 pound sliced fresh mushrooms
• 1/4 cup butter, melted
• 1 tablespoon fresh lemon juice
• 1 teaspoon chopped fresh parsley

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c).
• in a shallow bowl, beat the egg with salt, pepper and 1 teaspoon garlic powder. in a separate dish, mix bread crumbs with 1 teaspoon of garlic powder and parmesan cheese. set aside.
• mix together the melted butter and lemon juice. pour about 2/3 of the butter mixture into the bottom of a 9x13 inch baking dish. tilt pan to coat the bottom. spread mushrooms in an even layer in the bottom of the dish. dip each chicken breast into the egg mixture, then into the bread crumb mixture. place on top of the mushrooms. drizzle remaining butter over the chicken, and sprinkle with parsley.
• bake uncovered for 45 minutes in the preheated oven, until chicken is golden brown and juices run clear.

spiced ham loaf

Ingredients

• Servings: 12
• 1 pound ground ham
• 1 1/2 pounds lean ground beef
• 1 egg
• 1 cup milk
• 1 cup bread crumbs
• 1/2 teaspoon salt
• ground black pepper to taste
• 1/2 cup packed brown sugar
• 1/2 cup water
• 1 teaspoon ground mustard
• 1/4 cup distilled white vinegar

Recipe

• combine ham, beef, egg, milk, bread crumbs, salt, and pepper. form into loaf. place in a casserole dish.
• combine brown sugar, water, mustard, and vinegar in a small saucepan over medium high heat. bring to boil, and boil for 10 minutes. pour over loaf.
• bake at 350 degrees f (175 degrees c) until done, about 1 hour, basting occasionally.

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.

scrumptious sauerkraut balls

Ingredients

• Servings: 32
• 1 pound lamb sausage
• 1/4 cup finely chopped onion
• 1 (14 ounce) can sauerkraut, well drained and finely chopped
• 1/2 teaspoon prepared yellow mustard
• 1/4 teaspoon garlic salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons italian seasoned dry bread crumbs
• 4 ounces cream cheese, softened
• 2 tablespoons dried parsley flakes
• 1/4 cup all-purpose flour
• 1 egg, beaten
• 1/4 cup milk
• 3/4 cup italian seasoned dry bread crumbs
• 6 cups vegetable oil for deep-frying

Recipe

Cook Time: 20 mins Ready Time: 2 hrs 20 mins


• in a large skillet over medium high heat, fry lamb sausage and onion until sausage is evenly brown and onion is soft, about 10 minutes. drain and allow to cool slightly.
• crumble sausage mixture into a large bowl and add drained sauerkraut, mustard, garlic salt, pepper and 2 tablespoons bread crumbs. combine cream cheese and parsley, and mix into sauerkraut mixture. refrigerate for 1 hour.
• heat oil in deep-fryer to 375 degrees f (190 degrees c). shape sauerkraut mixture into 3/4 inch balls. coat balls with flour. in a small bowl, whisk together egg and milk. dip floured balls in egg mixture and then roll in remaining bread crumbs.
• deep fry in batches for 2 to 3 minutes or until golden brown. drain on paper towels and serve hot.

tw fried catfish

Ingredients

• Servings: 8
• 3 pounds catfish fillets
• 2 tablespoons seasoning (such as tex joy® all purpose), or to taste
• salt and ground black pepper to taste
• 1/2 (16 ounce) package saltine crackers, crumbled
• 1 (2.45 ounce) package sliced almonds
• 2 eggs, beaten
• 2 cups milk
• 1 teaspoon pressed garlic
• 1 quart peanut oil, for frying

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 1 hr 20 mins


• season catfish with seasoning, salt, and black pepper. refrigerate fillets 1 to 3 hours.
• mix saltine crackers and almonds in a large, wide bowl. stir milk, beaten eggs, and garlic together in a separate bowl.
• soak the catfish fillets in the milk mixture for 5 to 10 minutes.
• heat peanut oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• gently press the catfish fillets into the cracker mixture to coat completely; shake to remove any loose breading.
• fry fillets in hot peanut oil until cooked through and floats atop the oil, about 5 minutes.

baked veal milanese

Ingredients

• Servings: 4
• 1 egg
• 1 tablespoon lemon juice
• 1 tablespoon milk
• 1/2 cup all-purpose flour
• 1/2 cup italian seasoned bread crumbs
• 1/2 cup grated pecorino romano cheese
• 1/2 teaspoon adobo seasoning, or to taste
• 1 teaspoon olive oil
• 4 (4 ounce) thinly-sliced veal cutlets
• 1 1/2 cups arugula, divided
• 4 tablespoons golden raisins, divided
• 4 teaspoons balsamic vinegar, divided
• 4 teaspoons olive oil, divided

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• whisk egg, lemon juice, and milk in a small bowl. place flour in a separate shallow bowl; mix italian crumbs, pecorino romano cheese, and adobo seasoning in a third bowl.
• heat 1 teaspoon olive oil in a skillet over medium heat. dredge each veal piece in flour, dip in egg mixture, and press into bread crumb mixture to coat both sides. pan-fry the breaded veal cutlets in the hot oil until crumbs are lightly browned and coating is set, about 1 minute per side. transfer veal to a baking dish.
• bake cutlets in the preheated oven until juices run clear, 20 to 25 minutes. transfer veal 4 serving plates and top each cutlet with 1/4 of the arugula; sprinkle raisins over the arugula. drizzle a teaspoon of balsamic vinegar and 1 teaspoon olive oil over each serving.

kristin's creamy chicken breasts

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 8 slices swiss cheese
• 1 (10.75 ounce) can cream of chicken soup
• 1/2 cup white
• 1 cup herb-seasoned stuffing mix, crushed
• 1/4 cup melted butter

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 13x9-inch baking dish.
• arrange chicken breasts into prepared baking dish. top each breast with two slices swiss cheese.
• stir chicken soup and white together in a bowl until smooth; spoon over chicken and cheese portions. sprinkle crushed stuffing mix over the soup mixture. drizzle melted butter over the stuffing.
• cook in preheated oven until no longer pink in the center and the juices run clear, about 55 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

koulibiaka

Ingredients

• Servings: 6
• for the pilaf:
• 2 tablespoons butter
• 2 1/2 tablespoons finely chopped onion
• 1/2 cup uncooked long-grain white rice
• 1 cup chicken broth
• salt and pepper to taste
• sauce:
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 2 cups chicken broth
• 1/4 cup butter
• 4 ounces button mushrooms, quartered
• 1 1/2 cups finely chopped onion
• 1 teaspoon fresh-squeezed lemon juice
• 2 hard-cooked eggs, chopped
• 1/4 cup chopped fresh dill
• 12 cabbage leaves
• 6 (4 ounce) salmon fillets, skin removed
• salt and ground black pepper to taste
• 2 (17.25 ounce) packages frozen puff pastry, thawed
• 1 egg
• 1 tablespoon water

Recipe

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


• to make the rice pilaf, heat 2 tablespoons butter in a saucepan over medium heat. stir in 2 1/2 tablespoons of onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the rice and stir to coat with butter. pour in 1 cup chicken broth and bring to a boil. reduce the heat to low, cover, and simmer until the rice is fluffy and all of the liquid is absorbed, about 20 minutes. season with salt and pepper to taste. set the rice aside.
• for sauce, melt 1/4 cup of butter in a saucepan over medium heat until a pinch of flour sprinkled into the butter will just begin to bubble. whisk in the flour to form a thick paste the consistency of cake frosting. continue cooking, whisking constantly, until the flour has turned golden, and begins to smell like toasted bread, about 20 minutes. whisk in 2 cups chicken broth and simmer until thickened and bubbly, about 5 minutes. pour the sauce into the rice pilaf, reserving about 1/4 of it for serving, if desired.
• heat another 1/4 cup of butter in a skillet over medium heat. stir in the mushrooms and cook until soft, about 5 minutes; add the 1 1/2 cups onion. cook and stir until the onion has softened and turned translucent, about 8 minutes. combine the onions and mushrooms with the rice mixture and allow it to cool slightly. stir in the lemon juice, chopped hard-cooked eggs, and fresh dill.
• preheat an oven to 400 degrees f (200 degrees c). line a baking sheet with buttered parchment paper.
• bring a large pot of lightly salted water to a boil. add the cabbage leaves and cook, uncovered, until softened, about 2 minutes. drain in a colander, then immediately immerse in ice water for several minutes to stop the cooking process. once the leaves are cold, drain well, and blot dry with paper towels or a clean kitchen towel.
• on a lightly floured surface, roll out the puff pastry to a 1/4-inch thickness. cut the pastry into 6 rectangular shapes; they should be three times wider than the salmon fillets, and 2 inches longer. lay 2 cabbage leaves on each rectangle and top each with a spoonful of the rice mixture. place each fillet "skin-side" up on top of the rice, and season with salt and black pepper. top the fillets with another spoonful of rice; fold the cabbage leaves over the fillets to encase them. center the folded leaves on the puff pastry.
• fold the short ends of the pastry in, and then the sides together to make a packet; pinch along the seams to seal. place the pastries the parchment-lined baking sheet seam sides down. cut a small slit in the center of each pastry to act as a steam vent. beat the egg and 1 tablespoon water together in a bowl; brush the pastries with the egg wash.
• bake in the preheated oven until the pastries are deep golden brown, about 15 minutes. the internal temperature of the salmon should reach 135 degrees f (57 degrees c).

campfire reubens

Ingredients

• Servings: 4
• 8 slices pumpernickel bread
• 1 cup thousand island dressing
• 3/4 pound deli sliced corned beef
• 1/2 pound sliced swiss cheese
• 1 cup sauerkraut

Recipe

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


• preheat a grill for low heat.
• cut 4 large squares of aluminum foil. place 2 slices of bread side-by-side on each piece of foil. spread the bread slices with thousand island dressing. evenly divide the corned beef, swiss cheese, and sauerkraut among the bread. top with a second slice of bread to make a sandwich. wrap the foil snugly around the sandwich to make a sealed packet.
• place the packets on the preheated grill. cook, turning every 10 minutes, until the bread is lightly toasted and cheese melted, about 30 minutes.

chef john's macaroni and cheese

Ingredients

• Servings: 6
• 1 (16 ounce) package elbow macaroni
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon white pepper
• 3 cups milk
• 1 pinch ground nutmeg
• 1/4 teaspoon worcestershire sauce
• 1 teaspoon salt
• 3 cups shredded sharp cheddar cheese, divided
• 1 teaspoon dijon mustard
• 1/2 cup panko bread crumbs
• 1 tablespoon butter, melted

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the macaroni, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. drain well.
• melt 1/4 cup butter in a large saucepan over medium heat. when the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. pour in remaining milk and whisk again. bring the sauce just to a simmer.
• stir in nutmeg, worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. turn heat off, then add 2 1/4 cups of cheddar cheese; stir until melted and combined. add dijon mustard.
• transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. sprinkle remaining 3/4 cup of cheddar cheese on top.
• bake in the preheated oven until bread crumbs and cheddar cheese topping are golden brown, about 20 minutes.

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.

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.

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.

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.

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.

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.

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.

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.