Ingredients
- Servings: 2
- 2 oval pita breads
- 2 tablespoons mayonnaise
- 2 tablespoons corn relish
- 3 leaves lettuce, chopped
- 10 frozen chicken nuggets, thawed
Recipe
Preparation Time: 10 mins
Cook Time: 5 mins
Ready Time: 15 mins
- preheat oven to grill/broil.
- carefully split open pita pockets. place pitas on serving plates. spread mayonnaise, then corn relish on inside of pitas. fill each pocket with lettuce and set aside.
- grill/broil chicken nuggets in preheated oven for 2 to 3 minutes each side, or until cooked through and juices run clear.
- put chicken nuggets in pita pockets and serve hot.
Ingredients
- Servings: 2
- 1 teaspoon active dry yeast
- 1/4 cup warm water
- 1 cup cold water
- 1 teaspoon salt
- 3 cups bread flour
- 6 ounces low moisture mozzarella cheese, thinly sliced
- 1/2 cup no salt added canned crushed tomatoes
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil
- 6 leaves fresh basil, torn
Recipe
Preparation Time: 25 mins
Cook Time: 6 mins
Ready Time: 16 hrs 31 mins
- sprinkle yeast over warm water in a large bowl. let stand for 5 minutes to proof. stir in salt and cold water, then stir in the flour about 1 cup at a time. when the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. divide into two pieces, and form each one into a tight ball. coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. be sure to use a big enough container to allow the dough to rise. remove the dough from the refrigerator one hour prior to using.
- preheat the oven, with a pizza stone on the lowest rack, to 550 degrees f. lightly dust a pizza peel with flour.
- using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. place on the floured peel. place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. sprinkle with dried oregano. randomly arrange crushed tomatoes, leaving some empty areas. drizzle olive oil over the top.
- with a quick back and forth jerk, make sure the dough will release from the peel easily. place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
- bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. remove from the oven by sliding the peel beneath the pizza. sprinkle a few basil leaves randomly over the pizza. cut into wedges and serve.
Ingredients
- Servings: 3
- 3 cups bread flour
- 1 (.25 ounce) envelope active dry yeast
- 1 1/4 cups warm water
- 3 tablespoons extra virgin olive oil, divided
- 3 tablespoons chopped fresh rosemary
- 1 (14 ounce) can pizza sauce
- 3 cups shredded mozzarella cheese
- 2 ripe tomatoes, sliced
- 1 zucchini, sliced
- 15 slices vegetarian pepperoni
- 1 (2.25 ounce) can sliced black olives
Recipe
Preparation Time: 30 mins
Cook Time: 15 mins
Ready Time: 2 hrs 15 mins
- place bread flour, yeast, water, and 2 tablespoons olive oil into the bread machine pan in the order recommended by the manufacturer. select the dough setting. press start. when the dough is finished, knead rosemary into the dough.
- preheat oven to 400 degrees f (200 degrees c).
- divide the dough into three portions. shape each piece into a heart shape about 1/2 inch thick. brush with remaining olive oil, and spread a thin layer of pizza sauce on each pizza. sprinkle cheese over pizza sauce, and arrange tomatoes, zucchini, pepperoni, and sliced olives on top.
- bake for about 15 to 20 minutes, or until cheese has melted and crust is browned.
Ingredients
- Servings: 6
- 1 (8 ounce) package elbow macaroni
- 1 (8 ounce) package shredded sharp cheddar cheese
- 1 (12 ounce) container small curd cottage cheese
- 1 (8 ounce) container sour cream
- 1/4 cup grated parmesan cheese
- salt and pepper to taste
- 1 cup dry bread crumbs
- 1/4 cup butter, melted
Recipe
Preparation Time: 10 mins
Cook Time: 45 mins
Ready Time: 55 mins
- preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
- in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
- bake 30 to 35 minutes, or until top is golden.
Ingredients
- Servings: 10
- 2 pounds skinless, boneless chicken breast halves - cut into chunks
- 1 pound smoked beef sausage, cut into chunks
- 1 pound lamb sausage
- 2 large onions, quartered
- 4 cups instant white rice
- salt and pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr
Ready Time: 1 hr 20 mins
- place the chicken, smoked sausage, lamb sausage and onions into a large pot. fill with enough water to cover them all by 3 inches. season with a little salt and pepper. bring to a boil, cover and cook for 1 hour. stir in the rice, and turn off heat. let stand covered for 5 minutes to cook the rice.
Ingredients
- Servings: 2
- 2 (3/4 inch thick) bone-in lamb chops
- 1 (4 ounce) package sliced fresh mushrooms
- 4 ounces diced swiss cheese
- 1 tablespoon chopped fresh parsley
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cup bread crumbs
- 2 tablespoons vegetable oil
- 1/2 cup white zinfandel , or as needed
Recipe
Preparation Time: 30 mins
Cook Time: 2 hrs 5 mins
Ready Time: 2 hrs 35 mins
- lay lamb chops flat your work surface. use the tip of a sharp boning or paring knife to cut a pocket in each lamb chop making a 2 inch slit in the side.
- mix mushrooms, swiss cheese, parsley, garlic powder, black pepper, and salt in a bowl; stuff lamb chops with mushroom mixture. secure the open side with a toothpick.
- whisk eggs in a bowl; pour bread crumbs into a separate bowl. dip the stuffed lamb chops into the beaten egg; press lamb chops into bread crumbs until completely coated.
- heat oil in a skillet over medium heat; place lamb chops, pocket side-down, into the hot oil. cook until outside of lamb chops is browned, 2 to 3 minutes per side.
- pour in enough to come halfway up lamb chops. reduce heat to low, cover skillet, and simmer until lamb chops are tender, about 2 hours. check level occasionally and add more as needed. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).
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.
Ingredients
- Servings: 12
- 1 pound extra lean ground beef
- 1/2 teaspoon sea salt
- 1 small onion, diced
- 1/2 teaspoon garlic salt
- 1 1/2 teaspoons italian seasoning
- 3/4 teaspoon dried oregano
- 3/4 teaspoon crushed red pepper flakes
- 1 dash hot pepper sauce (such as frank's redhot®), or to taste
- 1 1/2 tablespoons worcestershire sauce
- 1/3 cup skim milk
- 1/4 cup grated parmesan cheese
- 1/2 cup seasoned bread crumbs
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 40 mins
- preheat an oven to 400 degrees f (200 degrees c).
- place the beef into a mixing bowl, and season with salt, onion, garlic salt, italian seasoning, oregano, red pepper flakes, hot pepper sauce, and worcestershire sauce; mix well. add the milk, parmesan cheese, and bread crumbs. mix until evenly blended, then form into 1 1/2-inch meatballs, and place a baking sheet.
- bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
Ingredients
- Servings: 12
- 2 tablespoons butter
- 2 cups thinly sliced celery
- 1 1/2 cups sliced green onion
- 1 1/2 pounds vegetarian hot dogs
- 2 eggs, beaten
- 1 1/2 cups milk
- 2 teaspoons rubbed sage
- 1/4 teaspoon ground black pepper
- 2 (8.5 ounce) packages dry corn bread mix
- 2 cups shredded cheddar cheese, divided
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- preheat oven to 400 degrees f (200 degrees c). grease a shallow 3 quart baking dish.
- in a large skillet over medium heat, melt butter, then saute celery for 5 minutes. stir in green onions, and saute an additional 5 minutes. place in a large bowl and set aside.
- cut hot dogs lengthwise into quarters, then cut into thirds. in the same skillet, saute hot dogs for 5 minutes, until lightly browned. mix hot dogs into celery and onions. set aside 1 cup of this mixture.
- in a medium bowl, combine eggs, milk, sage, pepper, and corn bread mix. stir well to combine, then stir into remaining hot dog mixture. mix in 1 1/2 cups cheese. spread mixture into prepared baking dish. top with reserved hot dog mixture and remaining 1/2 cup cheese.
- bake uncovered in preheated oven for 30 minutes, until golden brown.
Ingredients
- Servings: 6
- meatballs
- 1 pound lean ground beef
- 1 cup fresh bread crumbs
- 1 tablespoon dried parsley
- 1 tablespoon grated parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1 egg, beaten
- sauce
- 3/4 cup chopped onion
- 5 cloves garlic, minced
- 1/4 cup olive oil
- 2 (28 ounce) cans whole peeled tomatoes
- 2 teaspoons salt
- 1 teaspoon white sugar
- 1 bay leaf
- 1 (6 ounce) can tomato paste
- 3/4 teaspoon dried basil
- 1/2 teaspoon ground black pepper
Recipe
Preparation Time: 20 mins
Cook Time: 2 hrs
Ready Time: 2 hrs 20 mins
- in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
- in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.
Ingredients
- Servings: 8
- 1/2 cup butter
- 4 cloves garlic, minced
- 3/4 cup dry bread crumbs
- 1/2 cup freshly grated parmesan cheese
- 1 1/2 cups shredded cheddar cheese
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- 8 skinless, boneless chicken breast halves - pounded thin
Recipe
Preparation Time: 15 mins
Cook Time: 40 mins
Ready Time: 55 mins
- preheat oven to 350 degrees f (175 degrees c).
- melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
- in a shallow bowl, mix the bread crumbs, parmesan cheese, cheddar cheese, parsley, oregano, pepper, and salt.
- dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. arrange the coated chicken breasts in a 9x13 inch baking dish. drizzle with any remaining butter and top with any remaining bread crumb mixture.
- bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Ingredients
- Servings: 6
- 1 (10.5 ounce) can condensed french onion soup
- 1 1/2 pounds ground beef
- 1/2 cup dry bread crumbs
- 1 egg
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- 1/4 cup ketchup
- 1/4 cup water
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon mustard powder
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 40 mins
- in a large bowl, mix together 1/3 cup condensed french onion soup with ground beef, bread crumbs, egg, salt and black pepper. shape into 6 oval patties.
- in a large skillet over medium-high heat, brown both sides of patties. pour off excess fat.
- in a small bowl, blend flour and remaining soup until smooth. mix in ketchup, water, worcestershire sauce and mustard powder. pour over meat in skillet. cover, and cook for 20 minutes, stirring occasionally.
Ingredients
- Servings: 8
- 2 pounds lean ground beef
- 1 (1 ounce) envelope dry onion soup mix
- 1/2 cup italian seasoned bread crumbs
- 1/4 cup milk
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 (1 ounce) packet dry au jus mix
- 3/4 cup water
Recipe
Preparation Time: 15 mins
Cook Time: 5 hrs
Ready Time: 5 hrs 15 mins
- in a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. shape into 8 patties.
- heat the oil in a large skillet over medium-high heat. dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. place browned patties into the slow cooker stacking alternately like a pyramid. in a medium bowl, mix together the cream of chicken soup, au jus mix, and water. pour over the meat. cook on the low setting for 4 or 5 hours, until ground beef is well done.
Ingredients
- Servings: 6
- dough:
- 4 cups bread flour
- 1 1/3 cups warm water
- 3 tablespoons olive oil
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- cornmeal for dusting
- oil, for greasing pan
- 1 (14 ounce) can vegan pizza sauce
- 1/2 pound sliced fresh mushrooms
- 1 green pepper
- 1 onion
- 20 kalamata olives, sliced
- oregano, or to taste
- crushed red pepper to taste (optional)
- olive oil
Recipe
Preparation Time: 20 mins
Cook Time: 20 mins
Ready Time: 2 hrs 40 mins
- mix bread flour, water, 3 tablespoons olive oil, yeast, and salt together in a large bowl; when the dough pulls together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- place dough in a large, lightly-oiled bowl and turn to coat. cover with a towel and let rise in a warm place for 2 hours.
- preheat an oven to 450 degrees f (230 degrees c). lightly grease 2 14-inch pizza pans with 1 teaspoon oil; lightly dust each pan with cornmeal.
- divide dough in half and roll out into 2 thin rounds. transfer each round to a prepared pizza pan.
- spread pizza sauce over dough; top with mushrooms, peppers, onions, olives, and oregano. drizzle with 1 tablespoon olive oil.
- bake pizzas in the preheated oven until crust is golden and sauce is bubbling, about 20 minutes. garnish with crushed red pepper.
Ingredients
- Servings: 6
- 1/4 cup butter or margarine
- 6 (6 ounce) boned, skinned chicken breast halves
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 1/2 teaspoons minced fresh garlic
- 1 cup pitted ripe olives, drained
- 1 cup pimiento-stuffed green olives, drained
- 1/2 pound fresh mushrooms, sliced
- 1 cup frozen pearl onions, thawed and drained
- 1 cup chicken stock or canned low-salt broth
- 3 medium potatoes - peeled and cubed
- 1 (16 ounce) package frozen green peas, thawed and drained
- 1/4 cup dry white
- salt and pepper to taste
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr
Ready Time: 1 hr 20 mins
- melt butter in a large skillet over medium high heat. cook chicken breasts, turning occasionally and reducing heat when necessary, 5 minutes per side, or until no longer pink in center and juices run clear.
- add thyme, rosemary, garlic, black and green olives, mushrooms, pearl onions, and chicken stock to the skillet. cover and simmer for 30 minutes, or until chicken is to desired tenderness. stir in potatoes, peas, and . cover and continue simmering another 20 minutes, stirring occasionally, or until potatoes are tender. season to taste with salt and pepper, and serve.
Ingredients
- Servings: 4
- 4 skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 6 slices swiss cheese
- 4 slices cooked ham
- 1/2 cup seasoned 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 1 cheese slice and 1 ham slice on top of each breast. roll up each breast, and secure with a toothpick. place in baking dish, and sprinkle chicken evenly with bread crumbs.
- bake for 30 to 35 minutes, or until chicken is no longer pink. remove from oven, and place 1/2 cheese slice on top of each breast. return to oven for 3 to 5 minutes, or until cheese has melted. remove toothpicks, and serve immediately.
Ingredients
- Servings: 4
- 2 cups bite-size corn square cereal (such as corn chex®)
- 2 eggs
- 1/3 cup rice flour
- 4 skinless, boneless chicken breast halves, cut into bite-size pieces
- 1/4 cup oil for frying, or as needed
Recipe
Preparation Time: 15 mins
Cook Time: 5 mins
Ready Time: 20 mins
- blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.
- beat eggs in a separate bowl until smooth. pour rice flour into a third bowl.
- dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. keep breaded chicken on a large plate until all are finished, but do not stack.
- pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.
- cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
Ingredients
- Servings: 6
- 20 brussels sprouts, halved
- 1 cup cubed ham
- 1 cup sliced fresh mushrooms
- 3 finely chopped green onions (white portion only)
- 1 tablespoon grated parmesan cheese
- 1 tablespoon grated asiago cheese
- 1/2 cup sauerkraut, drained
- 1/2 cup olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 2 teaspoons dried basil
- ground black pepper to taste
- 1 tablespoon italian-style bread crumbs
Recipe
Preparation Time: 30 mins
Cook Time: 45 mins
Ready Time: 1 hr 15 mins
- preheat oven to 350 degrees f (175 degrees c).
- toss together the brussels sprouts, ham, mushrooms, green onion, parmesan cheese, asiago cheese, and sauerkraut in a large bowl until combined. add the olive oil, lemon juice, garlic, basil, and pepper; toss until coated. pour this mixture into a 2 quart baking dish and sprinkle with bread crumbs.
- bake in preheated oven until the brussels sprouts are tender, about 45 minutes.
Ingredients
- Servings: 4
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth, divided
- 1 cup heavy cream
- 1 pound skinless, boneless chicken breast halves
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh basil
- 8 ounces dry fettuccini pasta
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. add the cream and bring to a boil; stirring. simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
- sprinkle the chicken with salt and pepper on both sides. in a large skillet over medium heat, warm oil and saute chicken. press on chicken occasionally with a slotted spatula. cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. transfer to a board; cover and keep warm. discard the fat from the skillet.
- in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
- meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
- cut each chicken breast into 2 to 3 diagonal slices. reheat the sauce gently if needed. transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
Ingredients
- Servings: 6
- 1 3/4 pounds skinless, boneless chicken breast halves - cubed
- 1 tablespoon lemon juice
- 1 tablespoon chili powder
- salt to taste
- 1 cup yogurt
- salt to taste
- 2 tablespoons garlic paste
- 1/2 tablespoon garam masala
- 2 tablespoons melted butter
- 1 tablespoon chili powder
- 2 tablespoons ginger paste
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 tablespoon garam masala
- 1 tablespoon ginger paste
- 1 tablespoon chopped garlic
- 1 tablespoon chopped green chile pepper
- 2 cups tomato puree
- 1 tablespoon chili powder
- salt to taste
- 1 cup water
- 1 tablespoon honey
- 1/2 teaspoon dried fenugreek leaves
- 1 cup heavy cream
Recipe
Cook Time: 15 mins
Ready Time: 5 hrs 15 mins
- to marinate: place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. toss to coat; cover dish and refrigerate to marinate for 1 hour.
- drain yogurt in a cloth for 15 to 20 minutes. place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
- preheat oven to 400 degrees f (200 degrees c).
- place chicken on skewers. place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
- to make sauce: melt butter in a medium saucepan over medium heat. stir in garam masala. when masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. saute until tender, then stir in tomato puree, chili powder, salt and water. bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
- place chicken in sauce mixture. continue cooking for another 5 minutes, or until chicken is no longer pink inside. stir in fresh cream.
Ingredients
- Servings: 6
- 3 egg yolks
- 1/2 teaspoon salt
- 1/2 teaspoon ground dry mustard
- freshly ground black pepper to taste
- ground cayenne pepper to taste
- 1 cup shredded cheddar cheese
- 1 egg white
- 6 slices whole wheat bread
- 2 tablespoons butter, softened
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
- preheat broiler. separate eggs and beat yolks lightly. add salt, mustard, black pepper, and cayenne pepper, and beat until thick and pale color. stir in cheddar cheese. in a separate bowl, beat egg whites until soft peaks form; fold into cheese mixture.
- arrange bread slices on baking sheet and toast one side in broiler. remove from broiler, turn bread slices, and butter untoasted side. arrange bread slices close together on baking sheet. spoon the egg-cheese mixture evenly over bread slices.
- bake 10 to 12 minutes in 350 degrees, or until puffed and golden. serve immediately.
Ingredients
- Servings: 6
- 6 skinless, boneless chicken breasts
- 12 slices smoked ham
- 3/4 cup shredded gruyere cheese
- 1/4 cup julienned carrots
- 1/4 cup julienned zucchini
- 1 tablespoon vegetable oil
Recipe
- preheat oven to 350 degrees f (175 degrees c).
- place chicken breasts between two sheets of wax paper or plastic wrapping, and pound with a meat mallet to flatten.
- cover each flattened breast with a slice or two of ham. place 2 tablespoons cheese and a bit of carrot and a zucchini on the end of each chicken breast. roll up each breast, and fasten with toothpicks.
- in a large skillet, heat a small amount of oil over medium high heat. cook chicken breasts in hot oil for 2 to 3 minutes to lightly brown. place browned rolls in a lightly greased 9x13 inch baking dish.
- bake in the preheated oven for 20 to 25 minutes, or until chicken is cooked through and juices run clear.
Ingredients
- Servings: 4
- 2 tablespoons parmesan cheese flavored bread crumbs
- 2 tablespoons chopped red bell pepper
- 2 tablespoons chopped yellow bell pepper
- 2 green onions, chopped
- 1/4 jalapeno pepper, seeded and minced
- 4 tablespoons butter, melted
- 1 (6 ounce) can crabmeat, drained and flaked
- 2 tablespoons shredded mozzarella cheese
- 4 (6 ounce) fillets grouper
Recipe
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
- preheat the oven to 375 degrees f (190 degrees c).
- in a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. arrange grouper fillets in a single layer in a 9x13 inch baking dish. spread the crumb topping evenly over the fish.
- bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. if you have thin fillets, you may broil for 10 minutes instead of baking.
Ingredients
- Servings: 8
- 1 ounce dried porcini mushrooms
- 1 cup boiling water
- 1 pound skinless, boneless chicken breast halves
- salt and pepper to taste
- 6 cups chicken broth
- 1/2 cup sun-dried tomatoes (not packed in oil), snipped into small pieces
- 2 tablespoons tomato paste
- 1/3 cup olive oil
- 2 cloves cloves garlic, minced
- 1 red onion, minced
- 2 (13.75 ounce) cans artichoke bottoms, drained and chopped
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1/2 cup dry white
- 1/2 cup grated parmesan cheese, or to taste
Recipe
Preparation Time: 50 mins
Cook Time: 40 mins
Ready Time: 1 hr 30 mins
- place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. once softened, squeeze excess water from mushrooms and finely chop. reserve the mushroom-flavored water.
- preheat an outdoor grill for medium-high heat and lightly oil grate.
- season chicken breasts with salt and pepper. grill chicken breasts until no longer pink in the center, about 6 minutes per side. once cooked, set aside.
- pour chicken broth into a large pot, and bring to a boil over high heat. stir in sun-dried tomatoes, tomato paste, and reserved mushroom liquid. reduce heat to medium-low, and simmer for 15 minutes.
- meanwhile, heat the olive oil in a large skillet over medium heat. stir in garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. stir in the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white . bring to a boil over high heat, then reduce heat and simmer 10 minutes; add to the simmering chicken broth.
- slice the grilled chicken breasts into strips and stir into the simmering soup. sprinkle with parmesan cheese before serving.
Ingredients
- Servings: 6
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 cup salsa
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 pound ground turkey
- 1 (1.25 ounce) package taco seasoning mix
- 1/3 cup dry bread crumbs
- 6 (10 inch) flour tortillas
- 6 tablespoons sour cream
- 2 cups shredded lettuce
Recipe
Preparation Time: 20 mins
Cook Time: 25 mins
Ready Time: 45 mins
- preheat oven to 450 degrees f (230 degrees c). coat a medium baking dish with cooking spray.
- heat the olive oil in a skillet over medium heat, and saute the onion, green pepper, and garlic 5 minutes. remove from heat, and cool slightly.
- in a small bowl, mix the salsa and 1/2 the corn. in a large bowl, mix the onion mixture with the turkey, taco seasoning, and 2 tablespoons of the salsa mixture. divide into 6 patties, and press into the breadcrumbs to lightly coat on all sides. arrange coated patties in the prepared baking dish.
- bake the patties 10 minutes in the preheated oven. drain any liquid from the dish, turn patties, and spread with the remaining salsa mixture. continue baking 10 minutes, to an internal temperature of 165 degrees f (75 degrees c).
- warm the tortillas in the microwave, about 30 seconds on high. wrap the cooked turkey patties in the warmed tortillas with sour cream and lettuce. sprinkle with remaining corn to serve.
Ingredients
- Servings: 4
- 1/2 cup water
- 1 cup vegetable oil
- 1/4 cup chocolate syrup
- 1 egg
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup plain bread crumbs
- 1 cup unsweetened cocoa powder
- 4 skinless, boneless chicken breast halves
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
- preheat oven to 375 degrees f (190 degrees c).
- pour water into a 9x13-inch baking dish.
- whisk oil, chocolate syrup, egg, vanilla extract, and salt together in a bowl. mix bread crumbs and cocoa powder together in a shallow bowl.
- poke holes into chicken breasts using a fork. dip chicken in the oil mixture, covering completely. press chicken into bread crumb mixture until both sides are coated. arrange chicken in the prepared baking dish.
- bake in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
Ingredients
- Servings: 4
- burgers:
- 1 pound ground chicken
- 2 cups shredded zucchini, squeezed dry
- 1/2 cup chopped green onions
- 1/2 cup bread crumbs
- 2 teaspoons asian chile paste (such as sambal oelek)
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 1/2 teaspoon fish sauce
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- sauce:
- 1/4 cup mayonnaise
- 1 tablespoon chile-garlic sauce (such as sriracha®)
- 2 teaspoons prepared yellow mustard
- 1 teaspoon sesame oil
- 1 teaspoon lemon juice
- 1 teaspoon ground black pepper
- garnish:
- 4 hamburger buns - split, toasted and buttered
- 4 lettuce leaves, or to taste
- 4 tomato slices, or to taste
- 4 red onion slices, or to taste
Recipe
Preparation Time: 25 mins
Cook Time: 20 mins
Ready Time: 45 mins
- preheat oven to 400 degrees f (200 degrees c). grease a baking sheet.
- mix ground chicken, zucchini, green onions, bread crumbs, chile paste, 1 teaspoon sesame oil, garlic powder, red pepper flakes, fish sauce, ground ginger, 1/2 teaspoon black pepper, and salt in a large bowl. form into 4 patties and place on prepared baking sheet.
- bake in preheated oven for 10 minutes, flip, and continue baking until no longer pink in the center and the juices run clear, about 10 minutes more. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
- whisk mayonnaise, chile-garlic sauce, mustard, 1 teaspoon sesame oil, lemon juice, and 1 teaspoon pepper together in a bowl.
- spread sauce cut sides of hamburger buns. stack lettuce, tomato, and onion one side of each bun. top vegetables with a burger and complete sandwiches with remaining bun halves.
Ingredients
- Servings: 4
- 1 pound ground beef
- 1 egg
- 1/4 cup bread crumbs
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon worcestershire sauce
- 1 tablespoon vegetable oil
- 1 cup thinly sliced onion
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon cooking
- 1/2 teaspoon seasoned salt
Recipe
Preparation Time: 15 mins
Cook Time: 25 mins
Ready Time: 40 mins
- in a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and worcestershire sauce. form into 8 balls, and flatten into patties.
- heat the oil in a large skillet over medium heat. fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. remove the beef patties to a plate, and keep warm.
- sprinkle flour over the onions and drippings in the skillet. stir in flour with a fork, scraping bits of beef off of the bottom as you stir. gradually mix in the beef broth and . season with seasoned salt. simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.
Ingredients
- Servings: 6
- 1 1/2 cups cubed french bread
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 2 tablespoons lemon juice
- 2 teaspoons dijon-style prepared mustard
- 2 teaspoons honey
- 1 tablespoon chopped fresh rosemary
- 1/8 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound skinless, boneless chicken breasts
- 2 stalks celery, chopped
- 1/3 cup golden raisins
- 1 tablespoon lemon zest
- 6 leaves romaine lettuce
- 6 leaves radicchio, raw
- 2 teaspoons lemon juice
- 1 teaspoon olive oil
- 3 slices red onion
- 1/3 cup pine nuts, toasted
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with olive oil or non-stick cooking spray.
- prepare the croutons by spreading bread cubes over prepared baking sheet. lightly spray cubes with oil or cooking spray and bake for 20 minutes or until golden brown. remove from oven and cool.
- prepare the dressing by whisking together the sour cream, mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper. cover and refrigerate until ready to serve.
- prepare the salad by placing the chicken in a pan and cover with water. bring just to a boil, cover and reduce the heat to medium-low. cook 10 minutes, or until chicken is cooked through. remove from heat, drain and cool; dice or pull into shreds.
- combine the chicken with the celery, raisins and lemon peel.
- when ready to serve, stir together the lemon juice and olive oil. tear the lettuce into small pieces and toss with the lemon and oil mixture. divide between plates and top with the chicken salad. garnish with onion rings, a sprinkling of pine nuts and the croutons.
Ingredients
- Servings: 6
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 cup dry bread crumbs
- 2/3 cup grated parmesan cheese
- 1 teaspoon dried basil leaves
- 1/4 teaspoon ground black pepper
- 6 skinless, boneless chicken breast halves
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
- in a bowl, blend the olive oil and garlic. in a separate bowl, mix the bread crumbs, parmesan cheese, basil, and pepper. dip each chicken breast in the oil mixture, then in the bread crumb mixture. arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
- bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Ingredients
- Servings: 6
- meatballs
- 1 pound lean ground beef
- 1 cup fresh bread crumbs
- 1 tablespoon dried parsley
- 1 tablespoon grated parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1 egg, beaten
- sauce
- 3/4 cup chopped onion
- 5 cloves garlic, minced
- 1/4 cup olive oil
- 2 (28 ounce) cans whole peeled tomatoes
- 2 teaspoons salt
- 1 teaspoon white sugar
- 1 bay leaf
- 1 (6 ounce) can tomato paste
- 3/4 teaspoon dried basil
- 1/2 teaspoon ground black pepper
Recipe
Preparation Time: 20 mins
Cook Time: 2 hrs
Ready Time: 2 hrs 20 mins
- in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
- in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.
Ingredients
- Servings: 6
- 8 small zucchini, cut into 1/4 inch rounds
- 1 onion, sliced
- 6 tomatoes, sliced
- 1/2 pound thinly sliced pepperoni
- 1 (16 ounce) package small curd cottage cheese
- 1/4 pound shredded cheddar cheese
- 1/4 pound shredded mozzarella cheese
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.
- cover bottom of baking dish with half of the zucchini slices. layer with half of the onion rings, tomato slices and pepperoni slices. sprinkle with half of each of the cottage cheese, cheddar cheese and mozzarella cheese. repeat layers.
- bake in preheated oven for 30 to 40 minutes, or until zucchini is tender, and cheese is melted.
Ingredients
- Servings: 6
- meatballs
- 1 pound lean ground beef
- 1 cup fresh bread crumbs
- 1 tablespoon dried parsley
- 1 tablespoon grated parmesan cheese
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1 egg, beaten
- sauce
- 3/4 cup chopped onion
- 5 cloves garlic, minced
- 1/4 cup olive oil
- 2 (28 ounce) cans whole peeled tomatoes
- 2 teaspoons salt
- 1 teaspoon white sugar
- 1 bay leaf
- 1 (6 ounce) can tomato paste
- 3/4 teaspoon dried basil
- 1/2 teaspoon ground black pepper
Recipe
Preparation Time: 20 mins
Cook Time: 2 hrs
Ready Time: 2 hrs 20 mins
- in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
- in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.
Ingredients
- Servings: 4
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth, divided
- 1 cup heavy cream
- 1 pound skinless, boneless chicken breast halves
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh basil
- 8 ounces dry fettuccini pasta
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. add the cream and bring to a boil; stirring. simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
- sprinkle the chicken with salt and pepper on both sides. in a large skillet over medium heat, warm oil and saute chicken. press on chicken occasionally with a slotted spatula. cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. transfer to a board; cover and keep warm. discard the fat from the skillet.
- in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
- meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
- cut each chicken breast into 2 to 3 diagonal slices. reheat the sauce gently if needed. transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
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.
Ingredients
- Servings: 8
- 1 large eggplant
- 3 tablespoons olive oil
- 1 large tomato, diced
- 2 cloves garlic, peeled and minced
- 3 eggs
- salt and pepper to taste
Recipe
Preparation Time: 10 mins
Cook Time: 50 mins
Ready Time: 1 hr
- preheat oven to 400 degrees f (200 degrees c).
- wrap eggplant in foil, and bake 35 minutes, or until soft. remove from heat, and cool slightly. skin and chop.
- heat olive oil in a medium skillet over medium heat. stir in the tomatoes and garlic, and cook until tender.
- mix eggplant into the skillet, and mash together with the tomato and garlic. stir in the eggs, and cook until no longer runny. season with salt and pepper.
Ingredients
- Servings: 8
- 1 (1 pound) loaf french bread, halved lengthwise
- 4 tablespoons butter, softened
- 1 clove garlic, minced
- 1 cup grated parmesan cheese
- 1 head lettuce, shredded
- 1 pound sliced cooked ham
- 1 pound sliced deli turkey meat
- 1 pound sliced cotto salami
- 1 pound sliced mozzarella cheese
- 1 pound sliced swiss cheese
- 1 pound sliced provolone cheese
- 2 tomatoes, sliced
- 1 sweet onion, sliced
- 1 (10 ounce) can pitted black olives, sliced (optional)
- 1 (4 ounce) jar sliced mushrooms, drained (optional)
- 1 green bell pepper, seeded and thinly sliced (optional)
Recipe
Preparation Time: 20 mins
Cook Time: 10 mins
Ready Time: 30 mins
- preheat oven to 425 degrees f (220 degrees c). in a small bowl, mix together the butter and garlic. spread garlic butter on both halves of bread, and sprinkle liberally with parmesan cheese. place in preheated oven until cheese is golden brown. remove from oven and allow to cool slightly.
- on the bottom half of the bread, place a layer of lettuce. alternating between meat and cheese, arrange layers of ham, turkey, salami, mozzarella, swiss cheese and provolone. add a layer of tomatoes, onion, black olives, mushrooms, green peppers and anything else you like. place the remaining half of bread on top.
- place the sandwich on a cutting board, and slice into individual servings.
Ingredients
- Servings: 4
- 1 tablespoon vegetable oil
- 1 bone-in chicken breast halves, skinless
- 2 (8 ounce) containers plain yogurt
- 3 cloves garlic, minced
- salt to taste
- 3 pita bread rounds
- 1 (15.5 ounce) can canned chickpeas, drained (optional)
- 1/2 cup pine nuts
Recipe
Preparation Time: 15 mins
Cook Time: 20 mins
Ready Time: 35 mins
- heat oil in a large skillet over medium-high heat. add chicken, and cook on each side until browned. reduce heat to medium, cover skillet, and cook until chicken is no longer pink, and the juices run clear, about 10 more minutes. remove from skillet, cool slightly, and slice into strips.
- in a small bowl, stir together the yogurt and garlic. season with salt to taste. tear pita breads into pieces, and place in a 9x13 inch baking dish. place chicken strips in a layer over the bread. cover with the yogurt mixture. sprinkle chickpeas and pine nuts over the top. let stand for about 10 minutes to blend flavors, then serve. no need to heat up.
Ingredients
- Servings: 3
- 1 teaspoon active dry yeast
- 2/3 cup warm water
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 2 teaspoons butter, softened
- 2 cups all-purpose flour
- 3 skinless, boneless chicken thighs, cut into 1/2-inch dice
- 2 slices kiwi, mashed
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 teaspoons taco seasoning
- 1 teaspoon salt
- 1 teaspoon all-purpose flour
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 small onion, diced
- 3/4 cup chicken broth
- 1 tomato, chopped
- 1/4 cup cheddar cheese, shredded, divided
- 1/3 cup parmesan cheese
- 1 teaspoon ground black pepper
- 1 teaspoon italian seasoning
- 1/2 teaspoon garlic powder
- 2 teaspoons butter, softened
Recipe
Preparation Time: 20 mins
Cook Time: 45 mins
Ready Time: 3 hrs 5 mins
- sprinkle the yeast over 2/3 cup of warm water in a small bowl. the water should be no more than 100 degrees f (40 degrees c). let stand for 5 minutes until the yeast softens and begins to form a creamy foam. mix brown sugar, 1 teaspoon of salt, and butter together in a small bowl. combine the yeast mixture with the brown sugar mixture in a large mixing bowl; stir well to combine. stir in 1 cup of flour until no dry spots remain. stir in the remaining 1 cup of flour, a 1/2 cup at a time, mixing well after each addition.
- when the dough has pulled together, turn it out a lightly floured surface and knead until smooth and elastic, about 8 minutes. lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. cover with a light cloth and let rise in a warm place (80 to 95 degrees f (27 to 35 degrees c)) until doubled in volume, about 1 hour.
- meanwhile, combine chicken thighs, kiwi, oregano, cumin, taco seasoning, 1 teaspoon of salt, and 1 teaspoon of flour; set aside. heat 1 tablespoon of olive oil in a skillet over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the chicken thighs; cook and stir for 5 minutes. pour in the chicken broth and simmer over medium-low heat until the chicken thighs are until no longer pink in the center, about 10 minutes. stir in the tomato; cook for about 2 minutes. remove from heat and mix in half of the cheddar cheese; set aside.
- preheat an oven to 400 degrees f (200 degrees c).
- deflate the dough and turn it out a lightly floured surface. use a knife to divide the dough into three equal pieces-don't tear it. coat three equally sized oven safe glass or ceramic bowls with oil and place a piece of dough into each bowl. take three smaller oven safe glass or ceramic bowls and coat the outside of each bowl with oil. press the smaller bowl into the larger bowl, leaving about 1/2 an inch between the bowls. allow bread to rise, while continuously pushing the smaller bowl into the larger bowl, about 10 minutes.
- combine parmesan cheese, black pepper, italian seasoning, and garlic powder in a small bowl. brush the edges of the dough with butter, then sprinkle with with the parmesan cheese mixture. place bowls on a baking sheet.
- bake in the preheated oven until golden brown, about 15 minutes. allow bowls to cool for 10 minutes, then remove both small and large glass bowls. fill each bread bowl with the chicken mixture and sprinkle with the remaining cheddar cheese. return the filled bread bowls to the oven and bake until the cheddar cheese melts, about 5 minutes.
Ingredients
- Servings: 4
- 2 large red bell peppers, tops and seeds removed and halved lengthwise
- 2 tablespoons olive oil
- 1 pound ground turkey
- 2 small onions, chopped
- 1 (4 ounce) package sliced fresh mushrooms
- 6 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup milk
- 1 teaspoon half-and-half, or to taste
- 1 cup chopped tomatoes
- 1/2 cup shredded cheddar cheese, divided
- 1/2 cup shredded parmesan cheese
- 1/2 cup panko (japanese bread crumbs)
Recipe
Preparation Time: 20 mins
Cook Time: 35 mins
Ready Time: 55 mins
- preheat oven to 350 degrees f (175 degrees c). grease a 1-quart baking dish.
- bring a large saucepan of water to a boil. cook peppers in boiling water until slightly tender, about 3 minutes; drain and rinse with cold water until cooled.
- heat oil in a skillet over medium heat. cook ground turkey, onions, mushrooms, and garlic in the hot oil until turkey is completely browned; drain grease from the turkey mixture. transfer drained turkey mixture to a bowl and return skillet to medium heat.
- melt butter in the skillet; add flour, salt, and black pepper. stir until smooth. stream milk and half-and-half into the flour mixture while stirring; bring to a boil. cook and stir the milk mixture until thickened, 1 to 2 minutes. return turkey mixture to the skillet; add tomatoes and 2 tablespoons cheddar cheese. cook and stir the turkey mixture until hot and the cheese is melted, about 3 minutes; spoon into the bell pepper halves. arrange stuffed pepper halves into the prepared baking dish; top with remaining cheddar cheese, parmesan cheese, and panko. cover dish with aluminum foil.
- bake in preheated oven until the peppers are tender and the filling is hot, 25 to 30 minutes.
- switch oven to broil, remove foil, and cook peppers under the broiler until the panko is browned, about 5 minutes.
Ingredients
- Servings: 8
- 1 1/2 cups rotelle pasta
- 4 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon dry mustard
- 3/4 teaspoon salt
- 1/2 teaspoon ground white pepper
- 3 teaspoons hot pepper sauce
- 1 cup shredded pepperjack cheese
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated parmesan cheese
- 1/3 cup dry bread crumbs
- 2 teaspoons chili powder
Recipe
Preparation Time: 30 mins
Cook Time: 40 mins
Ready Time: 1 hr 10 mins
- preheat oven to 375 degrees f (190 degrees c).
- bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
- in a large saucepan over medium heat, melt 2 tablespoons butter. whisk in flour and cook, stirring, 1 minute. a little at a time, whisk in milk, mustard, salt, pepper and hot sauce. bring to a gentle boil, stirring constantly. boil 1 minute, then remove from heat and whisk in pepperjack, cheddar and parmesan until smooth. stir in cooked pasta and pour into shallow 2 quart baking dish.
- melt remaining 2 tablespoons butter. stir in bread crumbs and chili powder. sprinkle over macaroni mixture.
- bake in preheated oven 30 minutes. let stand 10 minutes before serving.
Ingredients
- Servings: 1
- 2 tablespoons vegetable oil
- 4 slices tempeh bacon
- 2 teaspoons mayonnaise, or to taste
- 2 slices whole wheat bread, toasted
- 2 leaves green leaf lettuce
- 2 slices ripe tomato
Recipe
Preparation Time: 10 mins
Cook Time: 5 mins
Ready Time: 15 mins
- heat oil in a skillet over high heat; cook tempeh bacon in the hot oil until lightly browned, 2 to 4 minutes per side.
- spread mayonnaise on 1 side of each bread slice. layer 1 leaf lettuce, 1 tomato, and tempeh bacon on the mayonnaise side of 1 bread slice. top tempeh with remaining tomato slice and lettuce leaf. place the remaining slice of bread, mayonnaise-side down, on top.
Ingredients
- Servings: 4
- 2 tablespoons white vinegar
- 1/2 teaspoon dijon mustard
- 1/8 teaspoon salt
- dash black pepper
- 2 tablespoons olive oil
- 1 (14.5 ounce) can del monte® diced tomatoes with basil, garlic and oregano, drained
- 3 cups chopped romaine lettuce
- 1 cup chopped turkey salami
- 4 ounces reduced-fat provolone or mozzarella cheese, cut into 1/2-inch cubes
- 4 (1/2 inch thick) slices italian or french bread, toasted
- 1/4 cup crumbled blue cheese
Recipe
Preparation Time: 25 mins
Ready Time: 25 mins
- for dressing, combine vinegar, mustard, salt and pepper in a small bowl. whisk in oil; set aside.
- combine canned diced tomatoes, romaine, salami and cheese in a large bowl. add dressing; toss to coat.
- to serve, top each slice of toasted bread with about 1 cup of the tomato mixture. sprinkle with crumbled blue cheese.
Ingredients
- Servings: 6
- 1 (8 ounce) package elbow macaroni
- 1 (8 ounce) package shredded sharp cheddar cheese
- 1 (12 ounce) container small curd cottage cheese
- 1 (8 ounce) container sour cream
- 1/4 cup grated parmesan cheese
- salt and pepper to taste
- 1 cup dry bread crumbs
- 1/4 cup butter, melted
Recipe
Preparation Time: 10 mins
Cook Time: 45 mins
Ready Time: 55 mins
- preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
- in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
- bake 30 to 35 minutes, or until top is golden.
Ingredients
- Servings: 1
- 1 large lemon, zested and juiced
- 6 cloves garlic, crushed
- 1 cup butter
- 2 tablespoons salt
- 2 tablespoons chopped fresh parsley
- 1 pound uncooked prawns, peeled and deveined
Recipe
Preparation Time: 15 mins
Cook Time: 5 mins
Ready Time: 20 mins
- mix one tablespoon of lemon zest with the crushed garlic.
- in a skillet, melt your butter over medium heat. once melted, add salt, parsley and the garlic and lemon zest mixture to make a 'butter brew.' mix with a spatula.
- pour the lemon juice over the shrimp and sprinkle with two tablespoons of lemon zest . add the prawns to the skillet. cook them for about one minute, flip and then cook for another minute, until the flesh is firm and no longer translucent.
Ingredients
- Servings: 4
- 3 tablespoons margarine
- 2 tablespoons sliced green onion
- 1 1/2 pounds fresh shrimp, shelled and deveined without tails
- 1 (8 ounce) package cream cheese, cubed
- 3 tablespoons milk
- 1/2 cup shredded swiss cheese
- 2 tablespoons dry white
- 1/8 teaspoon ground red pepper
- 1/4 cup fine dry bread crumbs
- 2 tablespoons melted margarine
Recipe
Preparation Time: 30 mins
Cook Time: 30 mins
Ready Time: 1 hr
- preheat oven to broil. lightly grease a 1 to 1 1/2 quart baking dish.
- in a large skillet over medium heat, melt 3 tablespoons of margarine and saute the green onions. toss in shrimp and saute until pink, about 5 minutes.
- remove shrimp with slotted spoon and set aside. add cream cheese and milk to skillet, stirring constantly until cheese melts. stir in swiss cheese, , cooked shrimp, and red pepper. cook until all cheese is melted and shrimp are heated through.
- pour mixture into prepared baking dish. combine bread crumbs and 2 tablespoons of melted margarine, sprinkle over shrimp mixture.
- broil for 1 to 2 minutes or until golden brown.
Ingredients
- Servings: 4
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth, divided
- 1 cup heavy cream
- 1 pound skinless, boneless chicken breast halves
- salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh basil
- 8 ounces dry fettuccini pasta
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. add the cream and bring to a boil; stirring. simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
- sprinkle the chicken with salt and pepper on both sides. in a large skillet over medium heat, warm oil and saute chicken. press on chicken occasionally with a slotted spatula. cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. transfer to a board; cover and keep warm. discard the fat from the skillet.
- in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
- meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
- cut each chicken breast into 2 to 3 diagonal slices. reheat the sauce gently if needed. transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
Ingredients
- Servings: 6
- 1 french baguette, cut into diagonal 1/2 inch slices
- 1/4 cup olive oil
- 1 cup finely grated parmigiano-reggiano cheese
Recipe
Preparation Time: 5 mins
Cook Time: 20 mins
Ready Time: 25 mins
- preheat oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper or a silicone baking mat.
- arrange baguette slices in a single layer on the baking sheet. lightly brush olive oil on each slice. bake in the preheated oven until bread starts to crisp, about 12 minutes. remove from oven.
- sprinkle half of the grated parmigiano-reggiano cheese over slices and return to oven; bake for 5 minutes. remove from oven.
- turn each slice over and sprinkle with remaining parmigiano-reggiano cheese. return to oven and bake until crisp, 5 to 10 minutes.
Ingredients
- Servings: 6
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 cup dry bread crumbs
- 2/3 cup grated parmesan cheese
- 1 teaspoon dried basil leaves
- 1/4 teaspoon ground black pepper
- 6 skinless, boneless chicken breast halves
Recipe
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
- in a bowl, blend the olive oil and garlic. in a separate bowl, mix the bread crumbs, parmesan cheese, basil, and pepper. dip each chicken breast in the oil mixture, then in the bread crumb mixture. arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
- bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
Ingredients
- Servings: 16
- 2 cups vegetable broth
- 2 cups texturized vegetable protein (tvp)
- 1/2 cup dried vegetable flakes
- 3 tablespoons butter
- 1 cup onion, minced
- 2 cups mushrooms, minced
- 2 cups bread crumbs
- 1 teaspoon freshly cracked peppercorns
- 1/2 teaspoon sea salt
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried summer savory leaves
- 1 pinch ground cloves
- 1 pinch fresh ground nutmeg
- 1 (12 fluid ounce) bottle , room temperature
- 1 egg, beaten
- 1 tablespoon milk
- 2 (9 inch) refrigerated pie crusts
- 1 teaspoon water
Recipe
Preparation Time: 20 mins
Cook Time: 1 hr 10 mins
Ready Time: 1 hr 30 mins
- pour the vegetable broth into a saucepan and bring to a boil over high heat. measure the texturized vegetable protein and vegetable flakes into a large mixing bowl. pour the boiling broth over the texturized vegetable protein and vegetable flakes; soak for 15 minutes.
- meanwhile, melt the butter in a large skillet over medium-high heat, add the mushrooms and onions; cook and stir until soft, about 10 minutes.
- stir the texturized vegetable protein and vegetable flake mixture in with the mushroom and onions. pour the into the skillet with the vegetable mixture; remove from heat and cool.
- preheat oven to 450 degrees f (230 degrees c).
- whisk the egg and milk together in a small bowl.
- line a deep dish pie plate with one round of the prepared pastry. pour the vegetable mixture into the pastry shell. prepare the top pastry by cutting a 2 to 3-inch hole in the center of the round using a knife or a decorative cookie cutter.
- moisten the edges of the bottom round with water. place the top round of prepared pastry on top of the meat filling, pressing around the edges and crimping to seal. brush the top of the pastry with the egg and milk mixture.
- bake in the preheated 450 degree f (230 degrees c) oven for 15 minutes. lower the oven temperature to 375 degrees f (190 degrees c) and continue baking until the crust is golden brown, 30 to 40 minutes.
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.
Ingredients
- Servings: 6
- 1 (8 ounce) package elbow macaroni
- 1 (8 ounce) package shredded sharp cheddar cheese
- 1 (12 ounce) container small curd cottage cheese
- 1 (8 ounce) container sour cream
- 1/4 cup grated parmesan cheese
- salt and pepper to taste
- 1 cup dry bread crumbs
- 1/4 cup butter, melted
Recipe
Preparation Time: 10 mins
Cook Time: 45 mins
Ready Time: 55 mins
- preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
- in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
- bake 30 to 35 minutes, or until top is golden.
Ingredients
- Servings: 4
- 4 boneless skinless chicken breasts
- 1/4 cup butter, melted
- 1 (9 ounce) pouch progresso™ recipe starters™ creamy parmesan basil cooking sauce
- 2/3 cup progresso® italian style panko crispy bread crumbs
- 2/3 cup finely shredded parmesan or asiago cheese
- hot cooked pasta or mashed potatoes (optional)
Recipe
Preparation Time: 10 mins
Ready Time: 30 mins
- pound chicken gently, smooth side down, with meat mallet or rolling pin until 1/2 inch thick.
- mix in shallow dish butter and 1 tablespoon of the cooking sauce; in another shallow dish, mix bread crumbs and cheese. dip chicken into butter mixture, then dip into bread crumb mixture to coat.
- heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat. brown chicken in oil 12 to 15 minutes, carefully turning once, until chicken is no longer pink in center and coating is golden brown.
- heat remaining sauce until hot. serve with chicken and mashed potatoes.
Ingredients
- Servings: 4
- 1 head cauliflower, broken into small florets
- 1/2 cup chopped onion
- 3 tablespoons butter
- 1 (10.75 ounce) can condensed cheddar cheese soup
- 1/4 cup whole milk
- 2 cups frozen fully cooked tiny salad shrimp, thawed
- 1 (4 ounce) can sliced mushrooms, drained
- 1/4 cup chopped fresh parsley
- 1 pinch cayenne pepper
- 1 pinch ground black pepper
- 1 pinch -style seasoning
- paprika to taste
Recipe
Preparation Time: 25 mins
Cook Time: 20 mins
Ready Time: 45 mins
- place the cauliflower in a large saucepan with just enough water to cover. bring to a boil, and cook until fork tender, about 5 minutes. drain, and coarsely chop or break up with a fork.
- preheat the oven to 350 degrees f (175 degrees c). coat a large casserole dish with cooking spray.
- melt butter in a saucepan over medium heat. cook onion in the butter until tender, but not browned. stir in the cheddar cheese soup, milk, shrimp, mushrooms and parsley. season with cayenne pepper, black pepper, and seasoning. heat for a minute on low to blend the flavors.
- place the cauliflower into the prepared baking dish. pour the contents of the saucepan over the cauliflower, and stir slightly to blend.
- bake for 20 minutes in the preheated oven, until bubbly. sprinkle with paprika just before serving.
Ingredients
- Servings: 6
- 3 tablespoons vegetable oil
- 2 tablespoons plain low-fat yogurt
- 2 tablespoons ketchup
- 2 tablespoons prepared mustard
- 1 1/2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 1/2 teaspoons ground allspice
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon curry powder (optional)
- 3 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
- dipping sauce:
- 1/2 cup mayonnaise
- 1 cup plain low-fat yogurt
- 3 cloves garlic, minced
- 1/4 teaspoon salt
Recipe
Preparation Time: 20 mins
Cook Time: 40 mins
Ready Time: 1 hr
- in a medium bowl, stir together oil, yogurt, ketchup, and mustard. season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. stir in chicken pieces, coating all sides with marinade. cover bowl, and refrigerate overnight.
- to make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. cover, and refrigerate.
- preheat oven to 400 degrees f (200 degrees c).
- transfer chicken pieces to a shallow baking dish. bake in a preheated oven 30 minutes.
