good burger

Ingredients

• Servings: 4
• 1 pound ground beef chuck
• 1/2 small yellow onion, finely chopped
• 6 tablespoons brown sugar
• 1 teaspoon seasoning
• 1 teaspoon garlic powder
• 2 tablespoons steak sauce
• 1/4 cup italian seasoned bread crumbs

Recipe

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


• preheat an outdoor grill for high heat, and lightly oil grate.
• in a medium bowl, mix ground chuck, onion, brown sugar, seasoning, garlic powder, steak sauce, and italian seasoned bread crumbs. form the mixture into four burger patties.
• on the prepared grill, cook the burgers 3 to 5 minutes on each side, or to desired doneness.

Potato Klubb (norwegian Potato Dumplings)

Ingredients

• Servings: 8
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground black pepper
• 4 cups potatoes, peeled and grated
• 2 tablespoons grated onion
• 8 ounces cooked ham, cut into 1 inch cubes
• 2 teaspoons salt
• 1 cup melted butter

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• mix the flour, 1/2 teaspoon salt, baking powder, and pepper together in a bowl. place the potatoes and onion in a large bowl, and stir in the flour mixture until thoroughly blended. use floured hands to knead the potato mixture in the bowl until it takes on the quality of stiff bread dough. add additional flour if the dough is too sticky.
• pinch off a tennis ball-sized piece of dough and shape it around a cube of ham, completely covering the ham, to form a ball. repeat with remaining dough and ham cubes. set aside any extra ham.
• fill a large pot with water, add 2 teaspoons salt and any extra ham, and bring to a boil over medium-high heat. carefully slide the balls into the boiling water, a few at a time. loosen any sticking to the bottom of the pot. simmer for 45 minutes to 1 hour. remove with a slotted spoon, and drain on a plate. serve hot with melted butter.

Spicy Pimento Cheese Sandwiches With Avocado And Bacon

Ingredients

• Servings: 2
• 4 slices bacon
• 1 (3 ounce) package cream cheese, at room temperature
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey jack cheese
• 1/2 cup mayonnaise
• 1/4 teaspoon salt
• ground black pepper, to taste
• 1/8 teaspoon garlic powder
• 3 tablespoons pimentos, chopped
• 1 teaspoon grated onion
• jalapeno pepper, seeded and chopped
• 1/4 teaspoon cayenne pepper
• 4 slices bread (your choice)
• 1 avocado - peeled, pitted and sliced

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• place bacon into a skillet over medium heat, and cook until crisp. remove, and drain on paper towels.
• place the cream cheese in a bowl, and beat until light and fluffy. stir in the cheddar cheese, monterey jack cheese, mayonnaise, salt, pepper, garlic powder, pimentos, onion, jalapeno, and cayenne pepper until well blended.
• spread two bread slices with the cream cheese mixture. top each slice with avocado and bacon, divided evenly. top with two remaining bread slices to make a sandwich. cut each sandwich in half to serve.

toasted caprese sandwich

Ingredients

• Servings: 4
• 1 head garlic
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 (1 pound) loaf ciabatta bread, split in half horizontally
• 1 tablespoon dried rosemary
• 10 leaves fresh basil leaves, chopped
• 3 tomatoes, sliced
• 2 teaspoons balsamic vinegar (optional)
• 8 ounces fresh mozzarella cheese, sliced

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat an oven to 400 degrees f (200 degrees c).
• cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. drizzle the cut cloves with olive oil, then nestle the head into a piece of aluminum foil. place in preheated oven and bake until the cloves are tender, about 35 minutes. remove garlic from oven; do not turn oven off. squeeze garlic from cloves into a small dish; mash into a paste.
• spread the butter on the cut sides of the bread, sprinkle with rosemary, and place on a baking sheet. toast bread in preheated oven for 5 minutes. remove from oven and spread with garlic paste. top one half of loaf with basil and tomatoes. drizzle tomato slices with balsamic vinegar. top remaining half of loaf with sliced mozzarella. return sandwich halves to baking sheet.
• place in hot oven and cook until the cheese has melted, about 10 minutes. allow sandwich to cool slightly before assembling. cut into 4 pieces to serve.

Reuben Soup

Ingredients

• Servings: 8
• 1/2 cup chopped onion
• 1/4 cup chopped celery
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups water
• 4 cubes beef bouillon
• 8 ounces shredded corned beef
• 1 cup sauerkraut, drained
• 3 cups half-and-half cream
• 3 cups shredded swiss cheese
• 8 slices rye bread, toasted and cut into triangles

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• in a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. gradually stir in water and bouillon, and bring to a boil. reduce heat to low, and simmer for 5 minutes.
• stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. cook and stir for 30 minutes or until slightly thickened.
• preheat broiler.
• ladle soup into 8 ovenproof bowls. top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. place in oven under broiler until the cheese melts and lightly browns.

monterey ranch chicken bake

Ingredients

• Servings: 6
• 1 cup dry bread crumbs
• 1 cup shredded monterey jack cheese
• 1 (1 ounce) package ranch dressing mix
• 1/2 cup milk
• 6 skinless, boneless chicken breast halves

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• combine the bread crumbs, monterey jack cheese, and ranch dressing mix in a large bowl; set aside. pour the milk into another bowl, then dip the chicken breasts into the milk. gently press the chicken into the bread crumb mixture. arrange the chicken in a 9x13-inch baking dish.
• bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 40 to 45 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Banana Walnut Bread

Ingredients

• Servings: 1
• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 2 teaspoons argo® baking powder
• 1/4 teaspoon salt
• 1 egg
• 3/4 cup mashed bananas
• 1/2 cup mazola® corn oil
• 1/2 teaspoon spice islands® pure vanilla extract
• 1/2 cup chopped walnuts
• as needed mazola(r) pure no-stick canola or butter flavored cooking spray (optional)

Recipe

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


• preheat oven to 350 degrees f. combine flour, sugar, baking powder and salt in a medium mixing bowl. whisk together egg, bananas, oil and vanilla. add to flour mixture and stir until flour is moistened. fold in walnuts. spray 8-1/2 x 4-1/2 loaf pan with cooking spray. pour batter into prepared loaf pan.
• bake for 35 to 40 minutes or until puffed and golden brown. a wooden pick inserted in the center should come out clean. transfer loaf pan to a rack to cool for 10 minutes before turning out of pan. serve warm or store in an air-tight container.

oven roasted stuffed chicken breasts

Ingredients

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

Recipe

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


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

mara's lamb chops

Ingredients

• Servings: 6
• 6 (1 inch thick) lamb chops
• 2 eggs, lightly beaten
• 1 1/2 cups bread crumbs
• 2 tablespoons vegetable oil
• 3 cups tomato juice
• 1 cup unpacked brown sugar
• 2 tablespoons vinegar
• 1/4 teaspoon ground cloves, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• dip lamb chops into eggs then into the bread crumbs, coating evenly. heat oil in a large skillet over medium-high heat. place coated lamb chops in the skillet in a single layer, and cook until golden brown on each side, 3 to 4 minutes per side. cook them in batches if skillet isn't large enough. place the lamb chops in a large baking dish in a single layer.
• in a saucepan, bring to a boil the tomato juice, brown sugar, vinegar, cloves, salt, and pepper. reduce heat to medium-low and simmer uncovered for 5 minutes. pour mixture evenly over the lamb chops.
• bake in preheated oven uncovered for one hour.

Raisin Bread I

Ingredients

• Servings: 1
• 3 cups all-purpose flour
• 1/2 cup white sugar
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1 cup raisins
• 1 egg
• 1/4 cup melted butter
• 1 cup milk

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). grease one 9x5x3 inch loaf pan.
• in large bowl measure flour, sugar, baking powder, soda, salt, cinnamon, and raisins. stir thoroughly. make a well in center.
• in small bowl beat egg until frothy. mix in melted butter and milk. pour into well. stir just enough to moisten. scrape into greased 9x5x3 inch loaf pan.
• bake in 350 degree f (175 degree c) oven for 1 hour. serve plain or toasted with butter.

marinated salmon 'smoothly'

Ingredients

• Servings: 4
• 6 lemons, juiced
• 1 1/2 cups soy sauce
• 1 1/2 cups white
• 4 teaspoons prepared mustard
• 2 teaspoons honey
• salt and pepper to taste
• 4 (4 ounce) fillets salmon

Recipe

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


• in a bowl, mix the lemon juice, soy sauce, white , mustard, and honey. season with salt and pepper.
• place each salmon fillet on a large piece of aluminum foil. fold the foil around the salmon on all sides, forming a basket shape. pour equal amounts of the marinade mixture over each salmon fillet. tightly seal the foil packets. allow salmon fillets to marinate at least 1 hour in the refrigerator.
• preheat the grill for high heat.
• place foil packets on the grill, and cook 10 to 15 minutes, until salmon is easily flaked with a fork.

Easy Oven-fried Chicken

Ingredients

• Servings: 8
• 1/4 cup shortening, or as needed
• 1/4 cup butter, or as needed
• 1/2 cup vegetable oil, or as needed
• 1 egg
• 1 teaspoon water
• 10 crackers, or as needed, crushed
• 1/4 cup cornmeal, or as needed
• 1 teaspoon dried sage
• dried tarragon
• 1/2 teaspoon garlic powder
• salt and ground black pepper to taste
• 8 bone-in, skin-on chicken thighs

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• melt shortening and butter in a 9x13-inch baking dish in the preheating oven. once melted, pour enough vegetable oil into the baking dish until oil is about 1/2-inch deep. keep oil mixture in the oven while preparing remaining ingredients.
• beat egg and water in a shallow dish. combine crackers, cornmeal, sage, tarragon, and garlic powder in a large resealable plastic bag. season with salt and pepper; seal and shake bag to mix. dip chicken thighs in egg mixture and place 2 to 3 thighs in the plastic bag; shake to coat. repeat with remaining chicken. arrange chicken thighs skin-side down, in preheated baking dish.
• bake in the preheated oven for 30 minutes. flip chicken thighs and continue baking until no longer pink at the bone and the juices run clear, about 15 minutes more. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).

italian spaghetti sauce with meatballs

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.

lamb chop and roasted red pepper bake

Ingredients

• Servings: 6
• 1 cup all-purpose flour
• 1 cup seasoned bread crumbs
• 2 eggs
• 1 tablespoon water
• 6 (6 ounce) center-cut lamb loin chops, about 1 inch thick
• 1/2 cup vegetable oil
• 1 (7 ounce) jar roasted red bell peppers, drained and sliced
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup sliced fresh mushrooms
• 1/2 cup lemon juice
• salt and freshly ground black pepper

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a baking pan with foil or coat with nonstick spray. combine flour and bread crumbs in a shallow bowl. in a small bowl, beat eggs and water together.
• in a large skillet, heat oil over medium heat. dip chops in egg mixture, dredge in flour and crumb mixture, and arrange chops in hot skillet. lightly brown chops until golden brown on both sides and cooked through. remove from skillet, and place on prepared baking pan. top chops with strips of roasted red peppers. set aside.
• in small saucepan, melt butter over medium heat. slowly add flour, stirring with whisk until light brown. slowly whisk milk into flour, and continue whisking until sauce thickens. remove from heat, and stir in mushrooms and lemon juice. season to taste with salt and pepper. evenly top each chop with mushroom white sauce.
• bake in preheated oven until golden brown, about 15 minutes.

linda's fake and bake chicken

Ingredients

• Servings: 10
• 1 cup cornflake crumbs
• 1/2 cup seasoned dry bread crumbs
• 2 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 3/4 cup evaporated milk
• 1 egg
• 1/4 cup lemon juice
• 2 tablespoons butter, melted
• 4 pounds bone-in chicken pieces, with skin
• 1 cup all-purpose flour
• cooking spray

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat the oven to 350 degrees f (175 degrees c). grease a shallow baking dish with cooking spray.
• in one bowl, stir together the cornflake crumbs, bread crumbs, salt, garlic powder, onion powder and paprika. in another bowl, whisk together the evaporated milk, egg, lemon juice and butter using a fork.
• dip the chicken pieces in flour, and shake off the excess. dip into the milk batter, then into the crumb mixture. place pieces in a single layer in the greased baking dish. spray the top of the chicken with cooking spray.
• bake uncovered for 1 hour in the preheated oven, until nicely browned, and juices run clear.

heather's best ever baked chicken

Ingredients

• Servings: 6
• 6 bone-in chicken breast halves, with skin
• 1/2 cup ranch-style salad dressing
• 1 cup bread crumbs
• 1/2 cup grated parmesan cheese
• 1 teaspoon cracked black pepper
• 1 teaspoon sage
• 1/2 teaspoon salt

Recipe

• marinate the chicken in the ranch dressing overnight (or for at least 4 hours).
• preheat the oven to 450 degrees f (230 degrees c).
• combine the bread crumbs, parmesan cheese, black pepper, sage and salt and mix well. coat the marinated breasts in the breading mixture and place in a 9x13 inch baking dish. bake in the preheated oven for 20 minutes, then reduce heat to 350 degrees f (175 degrees c) and bake for 30 minutes or until done and juices run clear.

Wheat And Barley Bread

Ingredients

• Servings: 1
• 3/4 cup wheat and barley nugget cereal (e.g. grape-nuts™)
• 1 1/4 cups buttermilk
• 1 egg
• 3/4 cup white sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups all-purpose flour
• 2 tablespoons melted shortening

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr 55 mins


• in a small bowl, soak grape nuts in buttermilk for 1 hour.
• in a large bowl, combine buttermilk mixture, sugar, salt, egg, and baking soda. stir until sugar dissolves. mix in the melted shortening and the flour. pour batter into a greased and floured 9 x 5 inch loaf pan.
• bake at 350 degrees f (175 degrees c) for about 45 minutes. cool.

melissa's turkey meatloaf

Ingredients

• Servings: 6
• 1 1/2 pounds ground turkey
• 1 small onion, minced
• 2 stalks celery, minced
• 3 cloves garlic, minced
• 2 teaspoons chopped fresh basil
• 1/4 cup parmesan cheese
• 1/2 cup italian bread crumbs
• 1 egg
• 1/4 cup milk
• 1 (10.75 ounce) can condensed tomato soup

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare a 9x13 inch baking dish with cooking spray.
• mix the ground turkey, onion, celery, garlic, basil, parmesan cheese, bread crumbs, egg, and milk together in a large bowl. shape the mixture into a loaf and place into prepared pan. pour the tomato soup over the meatloaf. cover tightly with aluminum foil.
• bake in the preheated oven until no longer pink in the center, about 45 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

chicken milano

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.

Pita Parcels

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.

campfire breakfast sandwich

Ingredients

• Servings: 1
• 2 tablespoons butter
• 2 slices bread
• 1 egg
• 1 slice cheddar cheese

Recipe

Preparation Time: 2 mins Cook Time: 3 mins Ready Time: 7 mins


• place a hobo pie toaster in the hot coals of a campfire to preheat for a few minutes.
• butter both slices of bread, then place one slice, butter-side down into the toaster. crack the egg the bread, and break the yolk. top with a slice of cheese and the second slice of bread, butter-side up.
• close the toaster, and place into the coals of the fire. cook for several minutes, turning frequently, until the bread has browned nicely on both sides.

mint crusted rack of lamb

Ingredients

• Servings: 4
• 1 cup fresh mint leaves
• 2 cloves garlic, sliced
• 2 tablespoons olive oil
• 1/2 cup plain bread crumbs
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 1/2 tablespoons finely grated parmigiano-reggiano cheese
• 1/4 cup dijon mustard
• 2 teaspoons honey
• 2 tablespoons extra virgin olive oil
• 2 teaspoons rice vinegar
• 2 teaspoons honey
• 1 teaspoon dijon mustard
• 1 pinch salt and freshly ground black pepper to taste
• 2 (1 1/4 pound) racks of lamb, trimmed
• 1 teaspoon vegetable oil
• salt and pepper to taste

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• line a baking sheet with foil.
• cook mint leaves in a pot of boiling water for about 10 seconds.
• transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry.
• combine blanched mint with garlic, olive oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. blend for 20 to 30 seconds until fine and crumbly.
• transfer mint mixture to a large bowl; stir in parmigiano-reggiano cheese, set aside.
• combine 1/4 cup dijon mustard and 2 teaspoons honey in a small bowl, set aside.
• combine extra-virgin olive oil, rice vinegar, 2 teaspoons honey, 1 teaspoon dijon mustard, salt, and black pepper in a jar with a lid. shake vinaigrette vigorously until combined, about 30 seconds. set vinaigrette aside.
• slice 1/2 to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly.
• season each rack with salt and black pepper on all sides.
• heat vegetable oil in skillet over high heat. brown each lamb rack for 2 to 3 minutes on each side.
• transfer lamb racks to the foil-lined baking sheet.
• brush each rack with mustard and honey mixture. sprinkle mint mixture over the top and sides of each rack.
• bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. an instant-read thermometer inserted into the center should read 125 to 130 degrees f (52 to 54 degrees c). remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

Sassy Tailgate Sandwiches

Ingredients

• Servings: 12
• 1 (12 count) package hawaiian bread rolls
• 1 pound shaved black forest ham
• 12 slices gruyere cheese
• 1 (8 ounce) tub philadelphia chive & onion cream cheese spread
• 1/2 cup butter, melted
• 1 tablespoon worcestershire sauce
• 1/2 tablespoon dried minced onion
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 35 mins Ready Time: 1 hr


• cut all rolls in half. place roll bottoms in 9x13-inch pan.
• place equal amounts of ham on each roll bottom. top with gruyere.
• on each of the roll tops, spread a generous amount of the cream cheese spread. return the tops to the bottoms making sandwiches.
• in a separate bowl, mix together the butter, worcestershire sauce, onion and parmesan cheese. pour over your sandwiches and let sit for at least 20 minutes. (you can make these ahead of time and allow to sit in fridge overnight.)
• place sandwiches, covered in foil, in a preheated 350 degrees f oven. bake for 20 minutes or until warmed through. enjoy!

Ignacio's Super Peanut Butter And Jelly Sandwich

Ingredients

• Servings: 1
• 3 slices bread
• 2 tablespoons fruit preserves, any flavor
• 2 tablespoons peanut butter

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• toast 1 bread slice, allow to cool. spread one side of each of the two remaining slices with preserves. spread both sides of the toasted slice with peanut butter. form a sandwich with the toasted slice in the center.

italian spaghetti sauce with meatballs

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.

divine summertime chicken sandwich

Ingredients

• Servings: 2
• 4 ounces cream cheese, softened
• 4 teaspoons dried dill weed, divided
• 4 tablespoons minced garlic, divided
• 2 tablespoons butter, softened
• 2 skinless, boneless chicken breast halves
• 1 small tomato, diced
• 1 leaf lettuce
• 4 thick slices french bread

Recipe

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


• in a medium bowl, mix together the cream cheese, 2 teaspoons of dill, and 2 tablespoons of garlic. set aside.
• melt about half of the butter in a skillet over medium heat. season chicken breast halves with remaining garlic and dill. cook for about 8 minutes per side, or until the meat is firm and juices run clear. remove from the pan, and set aside.
• spread the remaining butter one side of the slices of bread, and toast in the skillet until golden. spread the cream cheese the other sides of the bread, and make sandwiches with the chicken breasts, lettuce, and tomato.

chuck's favorite mac and 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.

sharon's scrumptious souvlaki

Ingredients

• Servings: 8
• 2 pounds lamb, cut into 1 inch square cubes
• 1/2 cup olive oil
• 1 cup red
• 1 teaspoon salt
• freshly ground black pepper to taste
• 1 teaspoon dried oregano
• 1 tablespoon dried mint, crushed
• 1 clove garlic, chopped
• 4 cups plain yogurt
• 1 cucumber, shredded
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon dried dill weed
• salt and pepper to taste
• 8 pita bread rounds
• 2 tablespoons olive oil
• 1 red onion, thinly sliced
• 1 tomato, thinly sliced

Recipe

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


• place lamb in a large bowl. add 1/2 cup olive oil, red , 1 teaspoon salt, pepper, oregano, mint and garlic. stir until lamb is well coated. cover, and refrigerate 3 hours, or overnight.
• preheat grill, and lightly oil grate. in a small bowl, combine yogurt, cucumber, minced garlic and 2 tablespoons olive oil. season with dill weed, salt and pepper; set aside.
• thread meat skewers. grill 10 minutes, turning once. lightly sprinkle pita bread with olive oil, and place on grill until warm, about 1 minute. serve meat on pita bread along with sliced red onion, sliced tomato and yogurt sauce.

Christmas Morning Egg Casserole

Ingredients

• Servings: 8
• cooking spray (such as pam®)
• 2 cups diced cooked ham
• 2 tablespoons butter, or as needed
• 7 slices bread, crusts removed
• 1/2 pound american cheese, cubed
• 3 cups milk
• 6 eggs, beaten
• 3/4 teaspoon dry mustard
• 3/4 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 9 hrs 20 mins


• spray a 9x13-inch casserole dish with cooking spray.
• spread ham into the bottom of prepared casserole dish. butter one side of each bread slice; cut slices into cubes. arrange buttered bread cubes atop ham; layer american cheese over bread cubes.
• whisk milk, eggs, mustard powder, and salt together in a bowl; pour over american cheese layer. cover dish with aluminum foil and refrigerate 8 hours or overnight.
• preheat oven to 350 degrees f (175 degrees c). remove aluminum foil from casserole.
• bake in the preheated oven until cheese is melted and eggs are set in the middle, about 1 hour.

Not Your Mama's Tuna Casserole

Ingredients

• Servings: 8
• 6 eggs
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 2 tablespoons onion powder
• 1 (12 ounce) can tuna, drained
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 cup sour cream
• 1/4 cup butter, melted
• 4 slices soft bread, torn into small pieces

Recipe

Cook Time: 35 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• place eggs in a saucepan and cover with cold water. bring water to a boil. cover pan, remove from heat, and let eggs stand in the hot water for 10 to 12 minutes. remove from water; peel and chop.
• combine the chopped eggs, spinach, onion powder, tuna, cream of mushroom soup, and sour cream in a 9x13 inch baking dish. mix well. scatter bread pieces over tuna mix; drizzle with melted butter.
• bake in preheated oven until bread is toasted and casserole is hot, about 30 to 35 minutes.

chicken cordon bleu

Ingredients

• Servings: 4
• 4 boneless, skinless chicken breast halves
• 1 tablespoon dijon mustard
• 1/2 teaspoon thyme
• 2 slices sargento® deli style sliced reduced fat swiss cheese, cut into halves
• 4 slices ham
• 1/4 cup seasoned bread crumbs
• 1 tablespoon sargento® artisan blends® shredded parmesan cheese
• 4 teaspoons melted light margarine

Recipe

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


• place each chicken breast between two pieces of wax paper. pound to 1/4-inch thickness. spread mustard down center of each chicken breast; sprinkle with thyme. top each chicken breast with a half slice of swiss cheese and a slice of ham. roll up chicken breast, tucking in ham and cheese to seal. secure with skewers or toothpicks.
• combine bread crumbs and parmesan cheese in small bowl. brush chicken with melted margarine and roll in crumb mixture. place in 8x8-inch baking pan. bake in preheated 400 degrees f oven 10 minutes. reduce heat to 350 degrees f and bake 20 minutes more or until chicken is cooked through. remove toothpicks before serving.

jenn's chicken parmesano supreme

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - lightly pounded to an even thickness
• salt and ground black pepper to taste
• 3 tablespoons all-purpose flour
• 1 egg, beaten
• 1 cup bread crumbs
• 1/4 cup vegetable oil
• 1 1/2 cups pasta sauce
• 4 tablespoons caesar salad dressing
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

Recipe

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


• season the chicken with salt and pepper. dredge each piece of chicken in the flour, dip in the beaten egg, and then coat with the bread crumbs, assuring each piece is evenly coated.
• heat the oil in a skillet over medium-high heat. cook the chicken in the hot oil until no longer pink inside, 3 to 5 minutes per side.
• preheat oven to 350 degrees f (175 degrees c).
• pour half of the pasta sauce into a glass baking dish. lay the chicken into the sauce; pour the remaining pasta sauce on top of the chicken pieces. spread one tablespoon of caesar dressing on each piece of chicken. sprinkle the mozzarella and parmesan cheeses over the chicken.
• bake in the preheated oven until heated through and the cheese is melted, about 15 minutes.

orange bread

Ingredients

• Servings: 1
• 1 egg
• 1 cup orange juice
• 1/4 cup hot water
• 1 tablespoon margarine
• 1/4 cup white sugar
• 3 1/2 cups bread flour
• 1 teaspoon salt
• 2 tablespoons orange zest
• 1 (.25 ounce) package active dry yeast

Recipe

• place ingredients into the pan of the bread machine in the order suggested by the manufacturer. select the white bread or basic cycle, and start.

sunday surprise

Ingredients

• Servings: 4
• 4 tablespoons butter
• 1 (16 ounce) package extra-firm tofu, diced
• 1 large onion, diced
• 2 tablespoons chinese five-spice powder
• 1 1/2 pounds mushrooms
• 4 slices bread, torn into bite size pieces
• 6 ounces shredded cheddar cheese

Recipe

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


• in a deep frying pan over high heat, saute butter, tofu, onion and chinese five- spice seasoning until onions begin to appear translucent.
• stir mushrooms into the frying pan, and reduce heat to medium-high. let cook for 15 minutes; you will notice the mushrooms releasing their juices. stir constantly, so that nothing gets burned the bottom of the pan.
• place torn bread in the bottom of each serving dish. sprinkle shredded cheese over top of the bread. with a ladle, scoop out mushroom-mixture (including the mushroom broth) and ladle it over the bread and cheese. serve immediately.

Toasti

Ingredients

• Servings: 1
• 1/2 cup shredded cabbage
• 1/2 carrot, shredded
• 1 egg
• 1/2 teaspoon soy sauce
• 2 tablespoons butter
• 2 slices bread, toasted

Recipe

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


• mix the cabbage and carrot together in a bowl. stir the egg and soy sauce into the vegetables and mix until combined.
• heat the butter in a large skillet over medium heat. make a patty with the vegetable mixture the size of a slice of bread. place the patty into the skillet, and cook until browned on both sides, about 3 minutes per side. place the patty between two slices of toasted bread to serve.

italian spaghetti sauce with meatballs

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.

chicken milano

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.

chuck's favorite mac and 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.

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.

Easy Oven-fried Chicken

Ingredients

• Servings: 8
• 1/4 cup shortening, or as needed
• 1/4 cup butter, or as needed
• 1/2 cup vegetable oil, or as needed
• 1 egg
• 1 teaspoon water
• 10 crackers, or as needed, crushed
• 1/4 cup cornmeal, or as needed
• 1 teaspoon dried sage
• dried tarragon
• 1/2 teaspoon garlic powder
• salt and ground black pepper to taste
• 8 bone-in, skin-on chicken thighs

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• melt shortening and butter in a 9x13-inch baking dish in the preheating oven. once melted, pour enough vegetable oil into the baking dish until oil is about 1/2-inch deep. keep oil mixture in the oven while preparing remaining ingredients.
• beat egg and water in a shallow dish. combine crackers, cornmeal, sage, tarragon, and garlic powder in a large resealable plastic bag. season with salt and pepper; seal and shake bag to mix. dip chicken thighs in egg mixture and place 2 to 3 thighs in the plastic bag; shake to coat. repeat with remaining chicken. arrange chicken thighs skin-side down, in preheated baking dish.
• bake in the preheated oven for 30 minutes. flip chicken thighs and continue baking until no longer pink at the bone and the juices run clear, about 15 minutes more. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).

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.

stuffed zucchini with chicken sausage

Ingredients

• Servings: 4
• 2 zucchini, ends trimmed
• 3 tablespoons olive oil
• 2 links italian-style chicken sausage, casings removed
• 2 teaspoons crushed red pepper flakes (optional)
• salt and ground black pepper to taste
• 1/2 sweet onion (such as vidalia®), chopped
• 3 cloves garlic, chopped
• 1 (14.5 ounce) can whole peeled tomatoes, drained and chopped
• 1/2 cup dry bread crumbs
• 1/4 cup grated parmesan cheese
• 1 tablespoon chopped fresh basil

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• cut a lengthwise 3/4-inch thick slice from each zucchini. retain the lengthwise slices. with a spoon, scoop out the flesh, leaving a shell intact all around the zucchini. discard or save the flesh for another use. chop up the retained lengthwise slices of zucchini.
• heat the olive oil in a skillet over medium heat, and cook the chicken sausage, breaking the meat up as it cooks, until the sausage has begun to brown, about 8 minutes. sprinkle in the crushed red pepper flakes, and season with salt and black pepper. stir in the chopped zucchini, onion, and garlic, and cook until the onion is translucent, about 5 minutes. scrape the sausage mixture into a bowl, and stir in the tomatoes, bread crumbs, parmesan cheese, and basil until the stuffing is thoroughly combined.
• lightly stuff the zucchini boats with the stuffing, place the zucchini into a baking dish, and bake until thoroughly heated through and beginning to brown on top, about 30 minutes.

spiced chicken loaf

Ingredients

• Servings: 6
• 1 pound ground chicken
• 2/3 cup herb stuffing mix, crushed into fine crumbs
• 1/4 cup grated parmesan cheese
• 1 egg
• 1 cup diced onion
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pinch garlic pepper seasoning
• 2 teaspoons ketchup
• 2 teaspoons barbeque sauce

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl combine the chicken, stuffing mix crumbs, cheese, egg, onion, salt, pepper and garlic pepper seasoning. mix together, then stir in ketchup and barbeque sauce. mix well and pour mixture into a bread loaf pan.
• bake in preheated oven for 50 minutes. turn oven off and let sit in hot oven for an additional 15 minutes.

Sweet And Sour Chicken Meatballs

Ingredients

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

Recipe

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

Broccoli Blue Cheese Strata

Ingredients

• Servings: 8
• 12 eggs
• 1 cup milk
• 1 cup blue cheese dressing
• 1/4 cup butter, melted
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1 teaspoon minced garlic, or to taste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried savory
• 1 (1 pound) loaf sliced white bread
• 1 (10 ounce) package frozen chopped broccoli, thawed
• 1 (8 ounce) package shredded cheddar cheese

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). butter a 9x13 inch baking dish.
• in a large bowl, whisk together the eggs, milk, salad dressing and melted butter. season with salt, pepper, garlic, thyme and savory.
• place enough slices of bread into the prepared baking dish to cover the bottom. spread the thawed broccoli over the bread. pour half of the egg mixture over. make another layer of bread slices, and pour the remaining egg mixture over. cover with shredded cheddar cheese.
• bake for 45 minutes in the preheated oven, or until the strata is golden brown and puffy. let stand for a few minutes before cutting into squares to serve.

prosciutto-wrapped cherry-stuffed chicken breasts

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil
• 1/3 cup dried cherries, chopped
• 1/4 cup plain bread crumbs
• 1 egg yolk
• 1 1/2 tablespoons finely grated parmigiano-reggiano cheese
• 2 teaspoons olive oil
• 1 teaspoon fresh thyme
• 1 teaspoon fresh oregano, minced
• 2 cloves garlic, minced
• salt and pepper to taste
• 1 pinch cayenne pepper
• 2 (6 ounce) skinless, boneless chicken breast halves
• 4 thin slices prosciutto
• 3/4 cup chicken broth
• 1 1/2 tablespoons balsamic vinegar
• 1 tablespoon butter
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat the oven to 400 degrees f (200 degrees c).
• brush the inside of an oven-proof skillet with vegetable oil. set aside.
• mix cherries, bread crumbs, egg yolk, parmigiano-reggiano cheese, olive oil, thyme, oregano, garlic, salt, black pepper, and cayenne pepper until combined.
• cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.
• open flap and place one butterflied chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. repeat with the other breast.
• place half the stuffing on each chicken breast, place each breast on a piece of plastic wrap and roll into a tight roll, twisting the ends of the plastic wrap to hold create a tight package.
• on a piece of plastic wrap, slightly overlap 2 slices of prosciutto so they are as wide as the rolled chicken breast. unwrap rolled chicken breast and place the breast at one end of the prosciutto. roll prosciutto around the stuffed breast using the plastic to make a tight roll. repeat with the second stuffed breast and remaining 2 slices of prosciutto.
• lay 4 pieces of string on the cutting board, about 1-inch apart. place chicken roll across the strings, and tie each into a knot to keep the chicken from unrolling. repeat for the second stuffed breast.
• place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until the prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove chicken to a plate and loosely cover with aluminum foil.
• drain grease from the pan as desired, leaving juice and browned bits. pour in chicken stock and balsamic vinegar, and bring to a boil over high heat. cook, while scraping the browned bits from the bottom of the pan, until liquid has reduced by half, 5 to 6 minutes. remove from heat, add butter and stir until melted. season with salt and black pepper to taste.
• remove twine from chicken breasts; slice into bite-sized pieces. serve drizzled with pan sauce.

roasted eggplant, tahini, and yogurt spread

Ingredients

• Servings: 16
• 2 eggplants, halved lengthwise
• 1 head garlic
• 1 cup nonfat plain yogurt
• 1/3 cup chopped fresh parsley
• 1/4 cup tahini
• salt and ground black pepper to taste
• 1 ounce pine nuts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• arrange eggplants, cut-side up, on a baking sheet.
• cut about 1/4 inch off the top portion of the garlic, exposing the cloves. place garlic on a sheet of aluminum foil and wrap foil around garlic, sealing the edges together.
• roast the eggplant and garlic in the preheated oven until tender, about 45 minutes; remove from oven and cool to room temperature.
• scoop the flesh from the roasted eggplant and put in a food processor. remove roasted garlic cloves from the peels and add to food processor. add yogurt, parsley, tahini, salt, and pepper to food processor; blend until spread is smooth. transfer spread to a serving bowl.
• cook and stir pine nuts in a skillet over medium heat until toasted and fragrant, 3 to 4 minutes. top spread with toasted pine nuts.

orange roughy in a mushroom sauce

Ingredients

• Servings: 3
• 2 cups sliced fresh mushrooms
• 1 1/4 cups finely chopped onions
• 1 1/2 tablespoons lemon pepper
• 1 tablespoon italian seasoning
• 1 teaspoon ground black pepper
• salt to taste
• 12 ounces plain nonfat yogurt
• 1/4 cup grated parmesan cheese
• 3/4 pound orange roughy fillets
• 2 tablespoons italian seasoned bread crumbs
• paprika to taste
• 3 sprigs fresh parsley, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). line a baking pan with aluminum foil, and coat with cooking spray.
• in a medium saucepan coated with cooking spray over medium heat, cook and stir the mushrooms and onions about 4 minutes. season with lemon pepper, italian seasoning, pepper, and salt. remove from heat, and allow to cool about 10 minutes. thoroughly blend in the yogurt and parmesan cheese.
• arrange each orange roughy fillet in the prepared baking pan over about 2 tablespoons of the mushroom mixture. top fillets with the remaining mushroom mixture. sprinkle with bread crumbs.
• bake 30 minutes in the preheated oven, or until the fish is easily flaked with a fork. season with paprika and garnish with parsley to serve.

scrumptious chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 1 (10.75 ounce) can condensed cream of chicken soup
• 4 slices cheddar cheese
• 6 ounces dry bread stuffing mix
• 1/4 cup melted butter

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• place the chicken breasts in a 9x13 inch baking dish. on top of each breast place a large spoonful of soup and a slice of cheese. crush the stuffing mix and sprinkle on top of the cheese, then drizzle with the melted butter or margarine. bake in the preheated oven for 45 minutes to 1 hour (don't overcook the chicken!). let cool and serve.

jansson's temptation (janssons frestelse)

Ingredients

• Servings: 1
• 2 large onions, cut into 1/4 inch wide strips
• 14 fillets swedish anchovies, or regular anchovies
• 6 potatoes, peeled and cut into strips
• 1 1/2 cups heavy cream
• 2 tablespoons dry bread crumbs
• 1 tablespoon melted butter

Recipe

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


• preheat oven to 425 degrees f (220 degrees c). butter a 9x13 inch baking dish.
• spread onions evenly the bottom of the prepared baking dish. evenly distribute anchovies on top of the onions. place potatoes on top of the anchovies, then pour in heavy cream. mix bread crumbs together with the melted butter, then sprinkle overtop of the potatoes.
• place a baking sheet to catch any cream which over. bake in preheated oven until the potatoes have softened, the cream has reduced, and the dish has turned deep golden brown, about 45 minutes.

sweet french toast

Ingredients

• Servings: 4
• 3 eggs
• 1/4 cup milk
• 2 1/2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/3 cup cornflakes cereal, crumbled
• 8 slices white bread
• 2 tablespoons confectioners' sugar for dusting

Recipe

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


• in a medium bowl, beat together the eggs, milk, maple syrup, vanilla, and cinnamon. take a small handful of cornflakes and crumble them into the mixture. stir well.
• soak the bread slices in the mixture for about 2 to 3 minutes.
• heat a lightly oiled griddle or frying pan over medium high heat. place the bread slices in the pan; brown on both sides. sprinkle with confectioners' sugar; serve hot.

italian spaghetti sauce with meatballs

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.

Grandma Newman's Potato And Sausage Stuffing

Ingredients

• Servings: 8
• 6 large potatoes, peeled and quartered
• 1/4 cup skim milk
• 1 pound ground lamb sausage
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 (1 pound) loaf dry white bread, crusts removed and cubed

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of salted water to a boil. add potatoes and cook until tender, about 15 minutes. drain and mash with milk.
• meanwhile, place sausage in a large, deep skillet. cook over medium high heat until evenly brown. stir in green pepper and onion and cook for about 5 minutes.
• fold cubed bread into potatoes, then gently fold in sausage mixture. transfer to a 9x13 inch baking dish.
• bake in preheated oven for 30 to 45 minutes, or until heated through.

chicken kiev

Ingredients

• Servings: 6
• 1/2 cup butter
• 1/2 tablespoon chopped fresh parsley
• 1/2 tablespoon chopped fresh chives
• 1 tablespoon lemon juice
• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 cups dried bread crumbs
• 3 eggs, lightly beaten
• 3 tablespoons water
• 2 quarts vegetable oil for frying

Recipe

• in a small bowl, combine the butter/margarine, parsley, chives and lemon juice. blend all together and refrigerate.
• place chicken breasts between 2 pieces of wax paper and pound well to flatten. remove paper and season breasts with salt and pepper to taste.
• remove seasoned butter from refrigerator and divide it into 6 portions. place one portion in the center of each chicken breast. fold the short ends of the breasts into the center, then fold in the sides. secure each breast with a wooden toothpick.
• add the water to the eggs and beat together. coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. chill breasts for one hour.
• in a deep fryer, heat oil to 365 degrees f (185 degrees c). carefully lower breasts into hot oil. fry for 8 minutes or until golden brown. drain on paper toweling and serve.

Vegetarian Ribs

Ingredients

• Servings: 4
• 2 cups gluten
• 1/3 cup nutritional yeast
• 2 tablespoons paprika
• 1 tablespoon salt
• 2 cups water
• 1/2 cup smooth peanut butter
• 1 large onion, minced
• 1/2 cup olive oil
• 2 cups barbeque sauce

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in a large bowl, stir together the gluten, yeast, paprika and salt. pour in the water all at once and quickly mix with a sturdy spoon. additional water may be necessary to moisten all of the dry gluten. don't worry that the ball is rather solid, it is supposed to be. pour off any excess water.
• if you want your ribs chewy, leave the ball just as it is. if you want it slightly less chewy, remove it from the bowl and knead for 1 to 2 minutes on a clean surface. return it to the bowl, and coat with smooth peanut butter. set aside.
• heat the oil in a skillet over medium heat. add onion; cook and stir until golden brown. remove from the heat. pour the onion and oil over the ball of gluten. poke a few times with a chopstick, knife or even a fork, allowing the oil to soak into the ball. let cool.
• when the ball is just warm enough to be manageable, use your hands to mix the oil and onions in. there will be a lot of oil that will not mix in and tiny pieces of gluten that will not stay attached. that's okay. the oil mainly helps the gluten absorb the spice. just mix as much as you can.
• preheat the oven to 350 degrees f (175 degrees c).
• break off good sized handfuls of dough and shape them into strips by pulling and twisting. you want them to be about 4 inches long and 1/2 inch thick. don't try cutting these, or rolling them out, as that will make them behave more like bread and change the texture appreciably. place the strips on a greased baking sheet.
• bake for 40 minutes in the preheated oven. remove from the oven and coat each piece liberally with barbeque sauce. return to the oven for another 10 minutes.

mexican-style spaghetti and meatballs

Ingredients

• Servings: 6
• 1 pound ground turkey
• 1 1/2 teaspoons mexican-style chili powder
• 1 teaspoon guajillo chile powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon grated parmesan cheese
• 1 egg
• 1 tablespoon olive oil
• 1/2 onion, finely chopped
• 1 small jalapeno pepper, seeded and minced
• 1/2 anaheim (new mexico) chile pepper, seeded and minced
• 2 tostada shells, crushed into fine crumbs
• 1/4 cup bread crumbs
• 1 (16 ounce) package spaghetti
• 1 (14.5 ounce) can diced tomatoes
• 1/2 onion, diced
• 1 chipotle chile in adobo sauce, finely chopped
• 1 (24 ounce) jar spaghetti sauce
• 1 tablespoon taco seasoning mix

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). place a sheet of aluminum foil a baking sheet, and lightly grease with cooking spray.
• place the ground turkey into a large mixing bowl and sprinkle with the mexican chili powder, guajillo chile powder, salt, black pepper, and parmesan cheese. add the egg, olive oil, chopped onion, jalapeno pepper, and anaheim pepper. mix well with your hands until evenly blended, then sprinkle with the tostada crumbs and bread crumbs. mix again until the bread crumbs are incorporated. form the meatball mixture into 1-inch balls and place the prepared baking sheet.
• bake in the preheated oven until the meatballs have lightly browned and are no longer pink in the center, about 40 minutes. turn the meatballs over after 20 minutes to ensure even cooking.
• 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 spaghetti and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
• after you have flipped the meatballs, stir together the diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. bring to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer 10 to 15 minutes until the onion is tender.
• once the meatballs are ready, stir them into the sauce, and cook 5 minutes longer. spoon the meatballs and sauce over the spaghetti to serve.

classic tuna noodle casserole

Ingredients

• Servings: 4
• 1 (10.75 ounce) can campbell's® condensed cream of celery soup or campbell's® condensed 98% fat free cream of celery soup
• 1/2 cup milk
• 1 cup cooked peas
• 2 tablespoons chopped pimentos (optional)
• 2 (6 ounce) cans tuna, drained and flaked
• 2 cups hot cooked medium egg noodles
• 2 tablespoons dry bread crumbs
• 1 tablespoon butter or margarine, melted

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 400 degrees f.
• mix soup, milk, peas, pimiento, tuna and noodles in 1 1/2-quart baking dish.
• bake for 20 minutes.
• mix bread crumbs with butter. sprinkle on top. bake 5 minutes or until hot.

spicy brown mustard chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1/2 cup spicy brown mustard
• 1/2 cup italian seasoned bread crumbs
• 1/4 cup butter, melted
• 2 tablespoons lemon juice
• 2 tablespoons water
• paprika to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking dish.
• brush the chicken breast halves on all sides with the mustard. place the bread crumbs in a shallow dish. press the chicken into the bread crumbs to evenly coat. arrange the chicken breasts in the prepared baking dish.
• in a bowl, mix the butter, lemon juice, and water. drizzle about 1 tablespoon of the mixture over each chicken breast. pour the remaining mixture around the breasts in the dish.
• cover, and bake 45 minutes in the preheated oven. uncover, season with paprika, and continue baking 15 minutes.

zucchini casserole i

Ingredients

• Servings: 8
• 8 cups diced zucchini
• 1 red bell pepper, chopped
• 1 cup cornflakes cereal
• 1 cup shredded cheddar cheese
• 1/2 cup olive oil
• 1 teaspoon dried basil
• 2 eggs, beaten
• salt and pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly oil a 9x13 inch baking dish.
• in a large bowl, combine zucchini, bell pepper, cornflakes, cheese, oil, basil, and eggs. season with salt and pepper to taste. spread evenly into prepared baking dish.
• bake in the preheated oven for 45 minutes, or until top is golden brown.

Nina's Russian Cold Beet Soup (kholdnyk)

Ingredients

• Servings: 5
• 4 cups fat-free buttermilk
• 1 cucumber - peeled, seeded, quartered lengthwise and diced
• 1 (15 ounce) can sliced beets with liquid
• 3 green onions, chopped
• 2 tablespoons chopped fresh dill
• 1/2 teaspoon salt, or to taste
• 2 tablespoons white vinegar, or to taste

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• mix the buttermilk, cucumber, beets with their juice, green onions, dill, salt, and vinegar in a bowl; stir to mix thoroughly, and chill, covered, in refrigerator at least 2 hours or overnight for best flavor. serve cold.

Pita Chicken

Ingredients

• Servings: 2
• 2 skinless, boneless chicken breast halves - cut into strips
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup salsa
• 2 pita breads
• 8 ounces diced tomato
• 1 cup shredded lettuce
• 1/2 cup sliced avocado
• 2 tablespoons low-fat sour cream

Recipe

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


• cut chicken into strips. in a skillet, saute in hot oil until almost done. sprinkle garlic powder, onion powder, salt, ground black pepper and cayenne pepper over chicken. add salsa and simmer until done (about 5 minutes).
• split pitas in half, fill with chicken and garnish with tomatoes, lettuce, avocados and sour cream. add whatever garnishes you like and eat!