Traci's Chicken Noodle Casserole

Ingredients

• Servings: 6
• 4 boneless chicken breast halves, cooked and cubed
• 2 cups elbow macaroni
• 2 cups milk
• 2 cups condensed cream of celery soup
• 1 cup cubed processed cheese
• 2 onions, chopped
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• in a 9x13 inch baking dish combine the chicken, macaroni, milk, soup, cheese, onions and salt and pepper to taste. mix all together, cover dish and let sit in refrigerator overnight.
• preheat oven to 350 degrees f (175 degrees c).
• bake at 350 degrees f (175 degrees c) for 1 hour.

smoked chicken caesar salad with maille® dijon originale mustard

Ingredients

• Servings: 4
• 3 slices white bread, crusts removed
• 1 teaspoon sunflower oil
• salt and pepper
• 1 egg
• 1 clove garlic, crushed
• 1/4 cup anchovy fillets, drained
• 1 teaspoon maille® dijon originale mustard
• 1 tablespoon white vinegar
• 1/2 cup extra virgin olive oil
• 4 smoked chicken breasts, sliced
• 2 small heads romaine lettuce, roughly torn
• 1/3 cup parmesan cheese, finely grated

Recipe

• preheat oven to 350 degrees f. cut the bread into 1-inch cubes and toss in the sunflower oil, salt and pepper. spread a baking sheet and bake for 10 minutes, until crispy and golden. remove from the oven to cool.
• place the egg, garlic, anchovy fillets, maille® dijon originale mustard and vinegar into a food processor. blend for 30 seconds, before slowly adding the olive oil. when all of the oil is added, the dressing should be slightly thickened.
• toss the roughly torn lettuce leaves in a mixing bowl, with the dressing, making sure that all of the leaves are coated. arrange leaves on a serving platter, top with the slices of smoked chicken breast, croutons and parmesan cheese.

broiled scallops with chanterelles

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/2 pound chanterelle mushrooms
• 7 tablespoons butter
• 1 tomato - peeled, seeded, and chopped
• 2 tablespoons balsamic vinegar
• 1 pound scallops

Recipe

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


• melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelles in hot butter until tender, 5 to 8 minutes. transfer chanterelles to a bowl. melt remaining 7 tablespoons butter in the same skillet and reduce heat to low. cook butter until it turns pale brown and gives off a nutty fragrance, about 5 minutes.
• stir tomato and balsamic vinegar into browned butter; cook and stir until tomato is soft, about 2 minutes. stir cooked tomato and browned butter into mushrooms.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• place scallops a broiler pan and broil in oven until just opaque, about 2 minutes per side. serve scallops on a platter topped with chanterelles and sauce.

spinach and bacon chicken

Ingredients

• Servings: 4
• 7 slices bacon
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups all-purpose flour for coating
• 1 cup white
• 1 bunch fresh spinach, washed, stems removed
• 1 cup heavy whipping cream

Recipe

• in large skillet, fry bacon until cooked to your liking; remove bacon strips from skillet (leave bacon fat in skillet for frying chicken breasts) and place on paper towels to dry.
• dredge/coat chicken breasts in flour, then brown in the same skillet, in the bacon fat, until somewhat crispy on each side.
• remove chicken from skillet and place on paper towels. pour out remaining bacon fat and pour in the cup (or more, if you like) of . add the amount of spinach you want to have, cover the skillet and simmer over medium low heat until spinach is wilted.
• add the cream and chicken breasts to the skillet and mix with the spinach. crumble bacon slices into bits and add to the chicken/spinach mixture. cover skillet and simmer for about 5 minutes.

Persian Shish Kabob

Ingredients

• Servings: 4
• 2 pounds beef tenderloin
• 1 onion, chopped
• 1 tablespoon salt
• 1 pinch ground black pepper
• 1/8 cup fresh lime juice

Recipe

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


• cut beef into cubes 1x1/2 inch. add to a medium mixing bowl along with the onion, salt, black pepper, and lime juice. mix well, cover, and refrigerate overnight.
• preheat grill for high heat.
• thread beef on skewers, 6 to 8 pieces per skewer.
• lightly oil grate, and place kebobs on grill. cook for 3 to 4 minutes per side, 12 to 16 minutes in all.

nikki's steak saltimbocca

Ingredients

• Servings: 6
• 2 pounds beef skirt steak, trimmed of fat
• freshly ground black pepper to taste
• 6 ounces sliced aged provolone cheese
• 2 bunches fresh sage leaves
• 12 slices prosciutto
• 1/4 cup extra virgin olive oil

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• cut the steak into approximately 4 ounce pieces, then pound each one to 1/4 inch thickness. season with black pepper. on each piece of steak, lay one slice of provolone cheese, a few leaves of sage and 2 slices of prosciutto. roll into pinwheels and secure with toothpicks.
• heat the oil in a large skillet over medium-high heat. quickly brown the pinwheels on the outside. transfer to a baking dish if your skillet is not oven-safe.
• bake for 7 minutes for medium rare, or 10 for medium. let rest for 5 minutes before carving into thin pinwheels. place the skillet back over medium-high heat, and add any remaining sage leaves. fry until crispy and then use them to garnish steaks.

stuffed pattypan squash

Ingredients

• Servings: 6
• 6 pattypan squash, stem and blossom removed
• 6 slices bacon
• 1/2 cup diced onion
• 1 1/2 cups soft bread crumbs
• 1/4 cup freshly grated parmesan cheese
• salt and pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• bring one inch of water to a boil in a saucepan over medium-high heat. add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. drain, and slice off the top stem of the squash. use a melon baller to carefully scoop out the centers of the squash. reserve all of the bits of squash.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. remove bacon to paper towels, and set aside. saute onion in bacon drippings. chop the reserved squash pieces, and saute them with the onion for one minute.
• remove the skillet from heat, and stir in the breadcrumbs. crumble the bacon, and stir into the stuffing along with the parmesan cheese. season to taste with salt and pepper. stuff each squash to overflowing with the mixture, and place them in a baking dish. cover the dish loosely with aluminum foil.
• bake for 15 minutes in the preheated oven, or until squash are heated through.

Easy Rosemary Chicken

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breasts
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1 tablespoon chopped fresh rosemary

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine the soup, sour cream and rosemary. mix well.
• place chicken pieces in a 9x13 inch baking dish, in a single layer. pour rosemary mixture over chicken and bake in the preheated oven for 30 to 40 minutes, or until chicken is cooked through and juices run clear. let cool 10 minutes and serve.

blissful rosemary chicken

Ingredients

• Servings: 4
• 4 sprigs fresh rosemary
• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 4 slices smoked fontina cheese
• 4 slices prosciutto
• 1/2 cup white
• 1/2 cup chicken broth
• 1/4 cup olive oil
• 1 tablespoon freshly ground black pepper
• 4 cloves garlic, halved
• salt to taste

Recipe

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


• use a knife or grater to sharpen the thick ends of the rosemary sprigs. soak sprigs in water for at least 10 minutes.
• preheat oven to 425 degrees f (220 degrees c).
• layer each chicken breast with 1 slice fontina and 1 slice prosciutto. roll tightly, and skewer each with a rosemary sprig to secure.
• in a bowl, whisk together the , broth, oil and pepper. pour into a medium baking dish. place rolled chicken breasts in the dish. place 2 garlic halves under each breast.
• bake 25 minutes in the preheated oven, until chicken juices run clear. remove from baking dish, reserving sauce, and allow to stand 5 minutes.
• transfer remaining sauce to a saucepan, and bring to a boil. drizzle over chicken to serve. season chicken with salt to taste.

easy baked ham

Ingredients

• Servings: 12
• 1 (4 pound) fully-cooked spiral cut ham
• 1 (20 ounce) can sliced pineapple, drained with juice reserved
• 1 cup dark brown sugar
• 1 liter

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• remove as much of the ham from the bone as you can. layer one third of the ham in the bottom of a 6 quart casserole dish. top with a few pineapple rings and 1/4 of the brown sugar. repeat the layers, ending with pineapple rings on top, but don't sprinkle the last 1/4 of brown sugar.
• pour any juice left in the pineapple can over the ham. then pour in enough of the to fill the dish about half way. sprinkle the remaining brown sugar over the top.
• cover with aluminum foil and bake for 20 minutes in the preheated oven. uncover and cook for an additional 20 minutes.

Chicken Enchiladas Suizas

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1 tablespoon butter
• 1 cup chopped onion
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cups shredded cheddar cheese
• 1 (4 ounce) can diced green chile peppers
• 1 cup green salsa
• 1 cup chopped fresh cilantro
• 4 teaspoons ground cumin
• 2 chipotle peppers in adobo sauce, chopped
• salt and ground black pepper to taste
• 12 (7 inch) flour tortillas
• 10 ounces shredded monterey jack cheese
• 1 cup whipping cream
• 1/2 cup chicken broth

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• bring a pot of lightly salted water to a rapid boil over medium-high heat. add the chicken to the boiling water; cover. cook 15 to 20 minutes; drain and set aside.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a 10x15 baking dish.
• melt the butter in a skillet over medium heat. cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. add the chicken, cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. season with salt and pepper; mix.
• place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. place the enchilada, seam-side down, into the prepared baking dish. repeat until all the chicken mixture is used. sprinkle monterrey jack cheese over the enchiladas. whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. cover the dish with aluminum foil.
• bake in preheated oven 30 minutes. remove foil and continue baking until cheese is completely melted, about 10 minutes.

Mushroom Bagna Cauda

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 (2 ounce) can anchovy fillets, drained
• 8 cloves garlic, minced
• 1 (10 ounce) can condensed cream of mushroom soup
• 1 cup whipping cream
• 2 cups half and half

Recipe

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


• melt butter in a saute pan over medium heat. saute garlic and anchovies until the garlic has mellowed, about 2 to 3 minutes. pour in the mushroom soup, cream, and half and half; turn heat to low and cook for 45 minutes, making sure the mixture does not boil.

rosemary steak

Ingredients

• Servings: 4
• 1 cup red
• 1 teaspoon salt
• 1 sprig fresh rosemary
• 4 new york strip steaks, cut 1-inch thick

Recipe

Cook Time: 16 mins Ready Time: 3 hrs 16 mins


• combine the red , salt and rosemary in a small bowl. let stand at room temperature for 2 to 3 hours.
• heat a large griddle or cast-iron skillet over high heat. place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. the internal temperature should be at least 145 degrees f (62 degrees c) for medium rare. pour in the mixture, and allow it to boil for a minute. serve steaks with sauce on a deep platter.

Ham Broccoli Braid

Ingredients

• Servings: 8
• 2 cups cooked ham, chopped
• 1 cup chopped fresh broccoli
• 1 small onion, chopped
• 1 tablespoon dried parsley
• 2 tablespoons dijon mustard
• 1 1/2 cups shredded swiss cheese
• 2 (8 ounce) cans refrigerated crescent roll dough

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, combine ham, broccoli, onion, parsley, mustard and cheese. stir well.
• unroll crescent roll dough, and arrange flat on a medium baking sheet. pinch together perforations to form a single sheet of dough. using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. there should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. spread the filling along the center strip. fold the side strips over filling, alternating strips from each side. pinch or twist to seal.
• bake in preheated oven for 20 to 25 minutes, until deep golden brown.

Outer Banks Style Clam Dish

Ingredients

• Servings: 4
• 1/3 pound fatback, diced
• 1 large onion, diced
• 4 medium red potatoes, diced
• 1 (8 ounce) bottle clam juice
• freshly ground black pepper to taste
• 24 shucked clams, with liquid

Recipe

Preparation Time: 20 mins Cook Time: 18 mins Ready Time: 38 mins


• place fatback in a large skillet over medium-high heat, and cook until crisp. remove pieces, and set aside. reduce heat to medium, and add onion. fry onions in the fatback grease until softened. stir in potatoes, making sure they are well coated with the fatback grease. season generously with pepper. pour in the liquid from the clams, and the bottle of clam juice. cover, and simmer gently for about 15 minutes.
• while the potatoes are simmering, chop clams into pieces. add clams to potatoes during the last 3 minutes. serve in deep bowls with the crispy bits of fatback sprinkled over the top.

mussels (not from brussels, but belgian anyway)

Ingredients

• Servings: 8
• 8 pounds fresh mussels
• 1 carrot, peeled and sliced
• 1 onion, peeled and sliced
• 1 1/2 stalks celery, sliced
• 1 bay leaf
• 3 black peppercorns
• 2 slices lemon
• 1/2 (750 milliliter) bottle white

Recipe

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


• to prepare the mussels, scrape off anything living or growing on the outside of the shells, and pull out the little bunch of dark hairs (the beard) coming out of the side of the shells. soak them in cold water while doing so. the shells are usually closed when you buy them. do not panic if they open under water! any shells that do not close when you tap them, have to be thrown out. this part may be done a couple of hours ahead of time if the mussels are stored in a cool place. set the cleaned mussels aside.
• in a large heavy-bottomed pot, combine the carrot, onion, celery, bay leaf, peppercorns, lemon slices and white . bring to a boil over high heat, and add 1/3 of the cleaned mussels. cover the pan, and cook shaking, every minute or so to help the mussels cook evenly. when all of the mussels are open, remove from the pan using a slotted spoon, and start enjoying your meal. continue to cook remaining mussels in the same liquid.

olive, anchovy and onion pie

Ingredients

• Servings: 1
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup butter, softened
• 5 fresh basil leaves, chopped
• 3 tablespoons olive oil
• 2 tablespoons water
• 1 red onion, chopped
• 1 tomato, chopped
• 8 anchovy fillets, chopped
• 8 pitted green olives, chopped
• 6 fresh mushrooms, chopped
• 4 ounces goat cheese
• salt and pepper to taste

Recipe

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


• in a medium bowl, stir together the flour, salt and basil leaves. mix in the butter, olive oil and water until it becomes a smooth dough. cover and refrigerate for 20 minutes.
• preheat the oven to 350 degrees f (175 degrees c). butter an 8 inch pie plate. press the dough into the bottom and up the sides of the dish until it is about 1/4 inch or 1/2 centimeter thick. bake for about 8 minutes in the preheated oven, until just starting to brown.
• make a layer of mushrooms and onion in the bottom of the pie crust. top with a layer of tomatoes, olives and anchovies. dot with goat cheese.
• return to the preheated oven, and bake for 10 minutes, or until golden brown.

chef nick's amazing calamari

Ingredients

• Servings: 4
• 1 cup ricotta cheese
• 1/3 cup mascarpone cheese
• 12 sun-dried tomatoes, chopped
• 1/2 cup dry bread crumbs
• 1/4 teaspoon dried oregano, or to taste
• 1 pinch salt and pepper to taste
• 8 large squid, cleaned and tentacles removed
• 2 tablespoons butter
• 2 cloves garlic, chopped
• 2 tablespoons sesame seeds

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). in a medium bowl, mix together the ricotta cheese, mascarpone cheese, sun-dried tomatoes, bread crumbs, oregano, salt and pepper until well blended. set aside.
• bring a large pot of lightly salted water to a boil. trim the ends of the squid bodies to make them an even size, and rinse out the tubes. spoon the cheese mixture into the cavities of the squid until full, and secure the open ends with toothpicks. place in boiling water, and cook for 6 minutes.
• remove the stuffed calamari tubes from the water, and place in a baking dish. bake for 20 minutes in the preheated oven.
• melt butter in a large skillet over medium heat. add garlic and sesame seeds. place the calamari tubes in the skillet, and fry on all sides until golden brown. remove toothpicks before serving.

Machhere Jhol (bengali Fish Curry)

Ingredients

• Servings: 4
• 2 large tomatoes, coarsely chopped
• 2 teaspoons ground cumin
• 1 tablespoon ground turmeric
• 1/2 teaspoon salt
• 2 cups water
• 1 tablespoon vegetable oil
• 2 pounds thick whitefish fillets, cut into large chunks
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon black cumin seeds
• 1/4 teaspoon fennel seeds, lightly crushed
• 1/4 teaspoon fenugreek seeds

Recipe

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


• bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.
• heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. transfer the fish to the saucepan.
• heat a separate skillet over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. stir the spices into the saucepan. simmer until the flavors integrate, about 10 minutes more. serve hot.

Special Occasion Smoked Bluefish Pate

Ingredients

• Servings: 2
• 1/2 pound skinless, boneless smoked bluefish
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 teaspoons prepared dijon-style mustard
• 1 1/2 teaspoons prepared horseradish

Recipe

Preparation Time: 20 mins Ready Time: 6 hrs 20 mins


• break up smoked bluefish and place in a food processor with cream cheese. use pulse setting to blend smooth. mix in prepared dijon-style mustard and horseradish. blend to desired consistency. increase amounts of mustard and horseradish, if desired. cover and chill in the refrigerator 6 hours, or overnight, before serving.

Zigeunersalat Or Gypsy Salad

Ingredients

• Servings: 8
• 2 eggs
• 2 potatoes
• 1 cup frozen green peas, thawed
• 1/4 pound salami, cut into strips
• 1/2 pound swiss cheese, cut into strips
• 1/2 cup sliced sweet gherkin pickles
• 1 cup french dressing
• 1 (10 ounce) package mixed salad greens, rinsed and dried
• 1 (2 ounce) can anchovy fillets, drained

Recipe

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


• place eggs in a saucepan and cover with cold water. bring water to a boil and immediately remove from heat. cover and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and cut into quarters.
• bring a large pot of salted water to a boil. add potatoes and cook until tender but still firm, about 15 minutes. drain, cool and dice.
• in a medium bowl, toss together the potatoes, peas, salami, cheese, gherkins and french dressing until evenly coated.
• line a large, shallow bowl with salad greens and top with the salad mixture. garnish with the hard boiled eggs and anchovies.

hot clam dip iv

Ingredients

• Servings: 3
• 3 (6.5 ounce) cans minced clams, with juice
• 2 teaspoons lemon juice
• 1/2 cup butter
• 1 green bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, peeled and minced
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried parsley
• 1 dash hot pepper sauce
• crushed red pepper to taste
• 3/4 cup seasoned bread crumbs

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• in a medium saucepan over medium low heat, slowly cook and stir the clams and lemon juice approximately 15 minutes
• in a separate medium saucepan over medium low heat, mix butter, green bell pepper, onion, garlic, oregano, parsley, hot pepper sauce and crushed red pepper. slowly cook and stir until tender, about 15 minutes.
• transfer the clam mixture and the butter mixture to an 8x8 inch baking dish. mix in the seasoned bread crumbs. bake in the preheated oven 20 minutes, until bubbly and lightly browned.

stuffed lobster for two

Ingredients

• Servings: 2
• 1 (1 1/2) pound fresh lobster
• 1 cup soft bread crumbs
• 1/2 cup butter, softened
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried tarragon
• 2 teaspoons vegetable oil

Recipe

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


• bring a large pot of water to a rapid boil. add the lobster and cook for 8 minutes. remove from the water and set aside to cool slightly.
• preheat the oven to 450 degrees f (220 degrees c). when the lobster is cool enough, split it in half lengthwise using a large chef's knife. remove the dark strip if present. remove the tomalley to a bowl and mix with the bread crumbs, butter, salt, pepper and tarragon. stuff this mixture on top of the lobster meat still in the shell and place lobster halves in a baking dish. drizzle oil over the top.
• bake in the preheated oven until the stuffing is browned, about 20 minutes.

baked fresh lobster recipe

Ingredients

• Servings: 2
• 1 (1 1/2 pound) fresh lobster
• 1/2 cup butter, melted and divided
• 1 cup crushed buttery round crackers

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c). plunge the tip of a sharp knife straight down just behind the lobster's eyes to humanely kill the animal.
• place the lobster on its back and use a sharp knife to cut open the cavity. remove the stomach and intestines, and discard. reserve the tomalley in a small bowl. mix the cracker crumbs with the tomalley and spoon the mixture into the body cavity. drizzle about 2 teaspoons of butter over the top. place the lobster in a 2 inch deep baking dish.
• bake the lobster for 30 minutes, uncovered. set oven to broil and cook for 3 to 5 minutes just to toast the crackers before serving. serve with remaining melted butter.

Honey Chicken

Ingredients

• Servings: 4
• 3/4 cup orange juice
• 2 tablespoons fresh lemon juice
• 1/4 cup olive oil
• 1/2 cup honey
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon curry powder
• 1/2 teaspoon paprika
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 8 hrs 30 mins


• to marinate: in a nonporous glass dish or bowl, combine the orange juice, lemon juice, oil, honey, salt, pepper, curry powder and paprika. mix well, then add chicken breasts and toss to coat. cover dish and refrigerate to marinate overnight.
• preheat oven to 350 degrees f (175 degrees c).
• remove chicken from marinade, discarding of any remaining marinade, and place in a lightly greased 9x13 inch baking dish.
• bake at 350 degrees f (175 degrees c) for about 20 to 25 minutes, or until chicken is cooked through and juices run clear.

Cheesy Chicken Rolls

Ingredients

• Servings: 4
• 1 (8 ounce) can refrigerated crescent roll dough
• 4 slices processed american cheese, cut in half
• 4 cups cooked, boneless chicken breast halves, shredded
• 1 (10.5 ounce) can condensed cream of chicken soup
• 1 cup milk
• 1 cup shredded cheddar cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a 9 x 13 inch baking dish.
• unroll the dough; separate into 8 triangles. on the large end of the triangle place 1/2 piece of american cheese and 1/2 cup of shredded chicken. roll the dough and seal the edges. place in prepared dish.
• in a small bowl combine the soup, milk and cheddar cheese; pour over the stuffed rolls.
• bake in preheated oven for 12 to 15 minutes, or until golden brown.

Bacon Fried Bananas

Ingredients

• Servings: 4
• 1 pound bacon
• 3 ripe bananas, sliced

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 17 mins


• place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate.
• reduce heat to medium. place the bananas cut side down and cook one minute. flip with a spatula and cook an additional minute. drain the banana slices on a paper towel-lined plate. serve warm with bacon.

Summer Style Chicken

Ingredients

• Servings: 4
• 4 boneless, skinless chicken breast halves
• 1 (14.5 ounce) can stewed tomatoes
• 1 yellow squash, thinly sliced
• 1 medium zucchini, thinly sliced
• 1 1/2 cups shredded mozzarella cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). lightly grease a medium baking dish.
• arrange chicken in the prepared baking dish, and top with the stewed tomatoes. arrange squash and zucchini slices around the chicken. sprinkle with mozzarella cheese.
• bake 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Konbu Dashi

Ingredients

• Servings: 4
• 1 (4 inch) piece dashi kombu (dried kelp)
• 4 cups water

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 30 mins


• wipe the kombu with a damp cloth to clean it. cut into 1-inch pieces and place into a saucepan along with the water. bring to a boil; reduce heat to medium-low and simmer 20 minutes. remove from the heat and let stand a few minutes. strain through a mesh strainer before using.

not-your-mama's tuna casserole

Ingredients

• Servings: 4
• 1 cup orzo pasta
• 3 tablespoons crumbled feta cheese
• 3 tablespoons cream cheese, softened
• 1 tablespoon olive oil
• 1/4 cup half-and-half
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 (5 ounce) cans tuna packed in water, drained
• 1 teaspoon dried dill weed
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper, or to taste
• 1/4 cup shaved parmesan cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly oil an 8-inch square baking dish.
• bring a large pot of lightly salted water to a boil. cook orzo in the boiling water, stirring occasionally until almost cooked through but firm to the bite, 9 to 10 minutes. drain.
• stir feta cheese, cream cheese, and olive oil together in the empty pot used for orzo until cheeses are mostly melted, placing over low heat if needed. remove pot from heat. stir orzo and half-and-half into cheese mixture.
• mix spinach, tuna, dill, salt, and pepper into orzo mixture; pour into the prepared baking dish. top tuna-orzo mixture with parmesan cheese. cover dish tightly with an oven-proof lid or aluminum foil.
• bake in the preheated oven for 30 minutes; remove covering and bake until parmesan cheese is melted and edges are starting to brown, 5 to 8 minutes.

crab crepes

Ingredients

• Servings: 8
• crepes:
• 2 cups flour
• 1 cup cold water
• 4 eggs
• 2 tablespoons melted butter
• 1/2 teaspoon salt
• filling:
• 4 tablespoons butter
• 1/2 cup chopped green onion
• 3/4 cup dry
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups fresh crabmeat, cooked and diced
• sauce:
• 4 tablespoons butter
• 6 tablespoons all-purpose flour
• 2 cups hot milk
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup heavy cream
• 2 egg yolks
• 1 cup grated swiss cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 2 hrs 50 mins


• place flour, water, eggs, 2 tablespoons melted butter, and 1/2 teaspoon salt into a blender. cover and blend for 2 minutes. chill batter in refrigerator for two hours.
• heat an oiled, non-stick skillet over medium heat. pour in enough of the chilled batter to cover half of the skillet. tip and rotate the skillet until the batter covers the entire area. cook until the batter turns from wet to moist, and the edges begin to curl away from the sides of the skillet. turn the crepe over, and continue cooking until lightly golden on the other side. place the crepe a plate, and cover with a kitchen towel to keep moist. repeat with the remaining batter, lightly oiling the skillet as needed to keep the crepes from sticking.
• cook and stir green onions with 4 tablespoons butter in a skillet over medium-high heat until tender, 3 to 5 minutes. add , 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper; stir to combine. mix in crab.
• melt 4 tablespoons butter in a saucepan over medium-high heat. whisk in flour. add milk, 1/4 salt, and 1/4 teaspoon ground black pepper; bring to a boil for 1 minute. remove from heat.
• beat heavy cream and egg yolks together in a small bowl. gradually add egg mixture to butter-flour mixture, stirring constantly. fold in grated cheese to form a thick sauce.
• pour sauce into crab meat mixture, reserving 1 cup of the sauce; stir to combine.
• lay out one crepe on a flat surface. spoon 2 heaping spoonfuls of crab mixture at one end of the crepe, then roll crepe up around the filling. repeat with remaining crepes. top each with reserved cheese sauce and serve.

Bacon Wrapped Water Chestnuts Iii

Ingredients

• Servings: 8
• 1 cup packed brown sugar
• 2 tablespoons worcestershire sauce
• 2 cups ketchup
• 1 pound bacon
• 2 (8 ounce) cans water chestnuts

Recipe

Preparation Time: 40 mins Ready Time: 1 hr 15 mins


• preheat oven to 375 degrees f (190 degrees c).
• in a medium-size mixing bowl, combine brown sugar, worcestershire sauce, and ketchup.
• cut bacon in half. wrap one slice of bacon around each chestnut. secure the bacon with a toothpick. arrange the water chestnut wraps in a 9x13 inch baking dish.
• bake the water chestnut wraps for 10 to 15 minutes.
• remove from water chestnut wraps from the oven and drain some of the grease out of the pan. pour the sauce over the wraps.
• bake for 30 to 35 more minutes.

sweet and sour sausage

Ingredients

• Servings: 6
• 1 1/2 pounds smoked sausage, cut into 1-inch pieces
• 1 large onion, cut into 1-inch pieces
• 1 large green bell pepper, cut into 1-inch pieces
• 1/2 cup apricot preserves
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1/2 teaspoon ground ginger
• 2 cups drained pineapple chunks
• 1 (14.5 ounce) can stewed tomatoes

Recipe

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


• heat a skillet over medium heat; cook and stir sausage, onion, and bell pepper in the hot skillet until vegetables are tender, about 5 minutes.
• whisk apricot preserves, cornstarch, soy sauce, vinegar, and ginger in a small bowl; stir mixture into sausage mixture. cook and stir until thickened, about 5 minutes. add pineapple chunks and tomatoes. continue to cook and stir until heated through, about 10 minutes more.

hot artichoke and spinach dip ii

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1/4 cup grated romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a small baking dish.
• in a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic, basil, garlic salt, salt and pepper. gently stir in artichoke hearts and spinach.
• transfer the mixture to the prepared baking dish. top with mozzarella cheese. bake in the preheated oven 25 minutes, until bubbly and lightly browned.

Chili Rellenos Casserole

Ingredients

• Servings: 6
• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces monterey jack cheese, shredded
• 8 ounces longhorn or cheddar cheese, shredded
• 2 eggs, beaten
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (8 ounce) can tomato sauce

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
• bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and serve.

Octapodi Kokkinisto (greek Octopus In Tomato Sauce)

Ingredients

• Servings: 6
• 2 pounds octopus, cut into 3-inch pieces
• 3/4 cup olive oil
• 8 small red onions, cut into thin wedges
• 3 bay leaves
• 2 cups crushed tomatoes
• 1/2 teaspoon sea salt
• freshly ground black pepper to taste

Recipe

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

Ready Time: 1 hr 30 mins


• place the octopus pieces into a large saucepan. cover, and cook over medium-high heat until the octopus has released its juices, 10 to 15 minutes. uncover, and continue simmering until the liquid has reduced to 3 to 4 tablespoons, 20 to 25 minutes.
• drizzle the octopus with olive oil, then stir in the onions and bay leaves. cook and stir until the onions have softened, about 10 minutes. add the tomatoes, salt, and pepper. reduce heat to medium-low, cover, and simmer until the octopus is tender and the sauce has thickened, about 25 minutes. cook uncovered for the last 10 minutes if the sauce is too thin.

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.

French Veggie Loaf

Ingredients

• Servings: 1
• 2 tablespoons olive oil
• 1 shallot, chopped
• 1 clove garlic, minced
• 1/2 green bell pepper, diced
• 1/2 eggplant, cubed
• 1 tomato, seeded and diced
• 1 small zucchini, diced
• salt and pepper to taste
• 1 1/4 cups self-rising flour
• 3 eggs
• 1/3 cup milk
• 1/3 cup olive oil
• 1 1/2 cups shredded swiss cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease and flour a 9x5-inch loaf pan.
• heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir shallot, garlic, green bell pepper, eggplant, tomato, and zucchini until soft, 10 to 15 minutes. season vegetables with a sprinkling of salt and black pepper as they cook.
• whisk self-rising flour with eggs and milk in a large mixing bowl until smoothly combined; whisk in olive oil. gently fold vegetables into flour mixture; stir in swiss cheese. pour batter into the prepared loaf pan.
• bake loaf in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. let cool 10 minutes in the pan before removing to finish cooling on a wire rack; slice when cooled.

chef john's meatless meatballs

Ingredients

• Servings: 16
• 1 tablespoon olive oil
• 1 pound fresh white mushrooms, finely chopped
• 1 pinch salt
• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 4 cloves garlic, minced
• 1/2 cup quick-cooking oats
• 1 ounce very finely shredded parmigiano-reggiano cheese
• 1/2 cup bread crumbs
• 1/4 cup chopped flat-leaf (italian) parsley, packed
• 2 eggs, divided
• 1 teaspoon salt
• freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 pinch dried oregano
• 3 cups pasta sauce
• 1 tablespoon very finely shredded parmigiano-reggiano cheese, or to taste
• 1 tablespoon chopped flat-leaf (italian) parsley, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 5 hrs 30 mins


• heat olive oil in a skillet over medium-high heat. add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
• stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. transfer mixture to a mixing bowl.
• mix oats into mushroom mixture until thoroughly combined. gently stir 1 ounce parmigiano-reggiano cheese into mixture. add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. mix together with a fork until crumbly. stir in remaining 1 egg. mixture should hold together when pressed.
• cover bowl with plastic wrap and refrigerate at least 4 hours. for best flavor and texture, refrigerate overnight.
• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with a silicone baking mat or parchment paper.
• form mixture into small meatballs using a 2-tablespoon scoop. roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
• bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
• bring pasta sauce to a boil in a large saucepan; reduce heat to low. gently stir meatballs into sauce until coated. simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. transfer to a serving bowl and garnish with 1 tablespoon parmigiano-reggiano cheese and 1 tablespoon parsley.

orangey turkey legs

Ingredients

• Servings: 4
• 1 (11 ounce) can mandarin oranges, drained with liquid reserved
• 2 tablespoons distilled white vinegar
• 1 tablespoon brown sugar
• 1/4 cup vegetable oil
• 2 turkey drumsticks
• salt to taste

Recipe

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

Ready Time: 2 hrs 45 mins


• in a blender or food processor, mix the orange segments, vinegar, and brown sugar. transfer to a large resealable plastic bag, and mix in the reserved mandarin orange liquid and oil. place the turkey drumsticks in the bag, seal, and marinate in the refrigerator 1 hour.
• preheat oven to 375 degrees f (190 degrees c). line a baking sheet with aluminum foil.
• place the marinated turkey drumsticks on the baking sheet, and season with salt.
• cover, and bake 30 minutes in the preheated oven. remove cover, and continue baking 1 hour, basting often with the remaining orange mixture, to an internal temperature of 180 degrees f (80 degrees c).

eggplant parmesan ii

Ingredients

• Servings: 8
• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated parmesan cheese, divided
• 1/2 teaspoon dried basil

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• dip eggplant slices in egg, then in bread crumbs. place in a single layer on a baking sheet. bake in preheated oven for 5 minutes on each side.
• in a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. place a layer of eggplant slices in the sauce. sprinkle with mozzarella and parmesan cheeses. repeat with remaining ingredients, ending with the cheeses. sprinkle basil on top.
• bake in preheated oven for 35 minutes, or until golden brown.

mr. janssen's temptation

Ingredients

• Servings: 10
• 10 large potatoes - peeled and sliced thin
• 2 onion, peeled and sliced
• 20 anchovy fillets, drained and brine reserved
• 1 1/4 cups cream
• 2 tablespoons bread crumbs
• 2 tablespoons butter

Recipe

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


• preheat the oven to 475 degrees (225 degrees c).
• place a layer of sliced potatoes the bottom of a large baking dish. top the potatoes with a layer of sliced onions, and then a layer of anchovy fillets. repeat layers up to the top of the dish, ending with a layer of potatoes on top. drizzle about 2/3 of the cream over the dish, and the reserved liquid from the anchovies. sprinkle the breadcrumbs over the top, and dot with pieces of butter.
• bake for 30 minutes on the middle rack of the oven. add the remaining cream, and continue baking for another 15 minutes, or until the potatoes are tender.

Neptune's Favor

Ingredients

• Servings: 5
• 2 (10 ounce) boxes frozen chopped spinach, thawed and squeezed dry
• 1/4 cup mayonnaise
• 1/4 cup all-purpose flour
• 2 cups milk
• 3/4 teaspoon salt
• 1/4 teaspoon paprika
• 1/8 teaspoon crushed rosemary
• 1/8 teaspoon dried thyme leaves
• 2 tablespoons grated onion
• 1/2 (4 ounce) can sliced mushrooms, drained
• 2 hard cooked eggs, chopped
• 1 pound cooked alaskan snow crab meat
• 1/2 cup shredded swiss cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). butter a 8-inch square, glass baking dish. place spinach on the bottom, and around the sides of the prepared baking dish.
• stir together the mayonnaise and flour in a sauce pan. stir in the milk, and season with salt, paprika, rosemary, and thyme. add the onion and mushrooms; bring to a simmer over medium-high heat. cook until thickened, stirring constantly. stir in the eggs, then pour into the baking dish. sprinkle with crab meat and cheese.
• bake in preheated oven until cheese has melted, about 20 minutes.

mussels moorings style

Ingredients

• Servings: 4
• 1/2 onion, diced
• 1 bay leaf
• 1 clove garlic, chopped
• 2 tablespoons finely chopped carrot
• 2/3 cup fish stock
• 2/3 cup dry white
• 4 pounds fresh mussels, scrubbed and debearded
• 2/3 cup heavy cream
• salt and pepper to taste

Recipe

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


• in a large saucepan, combine the onion, bay leaf, garlic, carrot, fish stock, and . bring to a boil, and cook for about 5 minutes to soften the carrot and onion.
• add the mussels to the boiling mixture, cover, and cook over high heat until the mussels open, about 5 minutes. shake the pan occasionally to help them cook evenly.
• as soon as the mussels have opened, remove them with a slotted spoon and set aside. remove the bay leaf from the broth, and stir in the heavy cream. heat through, but do not boil. taste, and season with salt and pepper. salt may not be necessary depending on the saltiness of your fish stock.
• place mussels into serving dishes, and spoon broth over them to serve.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

hot artichoke and spinach dip ii

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1/4 cup grated romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a small baking dish.
• in a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic, basil, garlic salt, salt and pepper. gently stir in artichoke hearts and spinach.
• transfer the mixture to the prepared baking dish. top with mozzarella cheese. bake in the preheated oven 25 minutes, until bubbly and lightly browned.

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.

eggplant parmesan ii

Ingredients

• Servings: 8
• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated parmesan cheese, divided
• 1/2 teaspoon dried basil

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• dip eggplant slices in egg, then in bread crumbs. place in a single layer on a baking sheet. bake in preheated oven for 5 minutes on each side.
• in a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. place a layer of eggplant slices in the sauce. sprinkle with mozzarella and parmesan cheeses. repeat with remaining ingredients, ending with the cheeses. sprinkle basil on top.
• bake in preheated oven for 35 minutes, or until golden brown.

texas crabgrass

Ingredients

• Servings: 2.5
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 onion, chopped
• 1/2 cup butter
• 1/2 pound crabmeat
• 3/4 cup grated parmesan cheese
• 1/4 cup dry

Recipe

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


• in a medium saucepan, place spinach with 1/4 cup water. bring to a boil. reduce heat to medium, cover and cook approximately 10 minutes, stirring occasionally.
• in a medium saucepan over medium heat, slowly cook and stir onions in butter until tender.
• place spinach, onion, crabmeat, parmesan cheese and dry in a small baking dish. mix thoroughly. bake in the preheated oven 15 minutes, or until bubbly and lightly browned.

Barbeque Bratwursts

Ingredients

• Servings: 4
• 4 fresh bratwurst sausages
• 1/2 cup barbeque sauce

Recipe

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


• preheat grill for high heat.
• fill a marinade injector with barbeque sauce. inject sauce into each bratwurst until the skin is tight.
• place bratwurst on the grill, and cook for 10 minutes, turning once. serve on buns.

hot artichoke and spinach dip ii

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1/4 cup grated romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a small baking dish.
• in a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic, basil, garlic salt, salt and pepper. gently stir in artichoke hearts and spinach.
• transfer the mixture to the prepared baking dish. top with mozzarella cheese. bake in the preheated oven 25 minutes, until bubbly and lightly browned.

codfish with cream

Ingredients

• Servings: 4
• 12 ounces dried salted cod fish
• vegetable oil for frying
• 4 large potatoes, peeled and cut into very small cubes
• 1/2 cup olive oil
• 1 large onion, sliced thin
• 3 cloves garlic, minced
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup hot milk
• 1 pinch ground nutmeg
• 1 1/3 cups heavy cream
• salt and ground black pepper to taste
• 2/3 cup heavy cream
• 1 ounce grated parmesan cheese

Recipe

Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. drain and discard the water.
• preheat an oven to 350 degrees f (175 degrees c).
• place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. remove the cod from the pan; remove and discard the skin and bones. cut the cod into chunks and set aside.
• heat 1/2 inch vegetable oil in large skillet over medium-high heat. working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. transfer to a plate lined with paper towels to drain.
• pour the olive oil into a dutch oven or heat-proof casserole dish over medium heat. cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. add the cod and cook another 3 minutes; stir the potatoes into the mixture and cook another 1 to 2 minutes. reduce heat to low.
• melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter. slowly stream the hot milk into the mixture while stirring; cook and stir until thick. season with the nutmeg. pour into the casserole with 1 1/3 cups cream; stir to coat. allow the mixture to simmer together for about 2 minutes. season with salt and pepper. drizzle remaining 2/3 cup cream over the mixture; sprinkle with the parmesan cheese.
• bake in the preheated oven until the top is browned, 30 to 40 minutes. serve hot.

codfish with cream

Ingredients

• Servings: 4
• 12 ounces dried salted cod fish
• vegetable oil for frying
• 4 large potatoes, peeled and cut into very small cubes
• 1/2 cup olive oil
• 1 large onion, sliced thin
• 3 cloves garlic, minced
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 cup hot milk
• 1 pinch ground nutmeg
• 1 1/3 cups heavy cream
• salt and ground black pepper to taste
• 2/3 cup heavy cream
• 1 ounce grated parmesan cheese

Recipe

Preparation Time: 40 mins Cook Time: 50 mins Ready Time: 1 hr 30 mins


• soak the dried salted cod in cold water with the skin side up for 24 hours, changing the water about 4 times. drain and discard the water.
• preheat an oven to 350 degrees f (175 degrees c).
• place the cod in a pan with enough water to cover; bring to a boil and cook for 10 minutes. remove the cod from the pan; remove and discard the skin and bones. cut the cod into chunks and set aside.
• heat 1/2 inch vegetable oil in large skillet over medium-high heat. working in batches if necessary, fry the potatoes in the hot oil until just cooked, about 5 minutes. transfer to a plate lined with paper towels to drain.
• pour the olive oil into a dutch oven or heat-proof casserole dish over medium heat. cook the onion and garlic in the oil until the onion is translucent, about 5 minutes. add the cod and cook another 3 minutes; stir the potatoes into the mixture and cook another 1 to 2 minutes. reduce heat to low.
• melt the butter in a separate pan over medium-low heat; vigorously stir the flour into the melted butter. slowly stream the hot milk into the mixture while stirring; cook and stir until thick. season with the nutmeg. pour into the casserole with 1 1/3 cups cream; stir to coat. allow the mixture to simmer together for about 2 minutes. season with salt and pepper. drizzle remaining 2/3 cup cream over the mixture; sprinkle with the parmesan cheese.
• bake in the preheated oven until the top is browned, 30 to 40 minutes. serve hot.

French Veggie Loaf

Ingredients

• Servings: 1
• 2 tablespoons olive oil
• 1 shallot, chopped
• 1 clove garlic, minced
• 1/2 green bell pepper, diced
• 1/2 eggplant, cubed
• 1 tomato, seeded and diced
• 1 small zucchini, diced
• salt and pepper to taste
• 1 1/4 cups self-rising flour
• 3 eggs
• 1/3 cup milk
• 1/3 cup olive oil
• 1 1/2 cups shredded swiss cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease and flour a 9x5-inch loaf pan.
• heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir shallot, garlic, green bell pepper, eggplant, tomato, and zucchini until soft, 10 to 15 minutes. season vegetables with a sprinkling of salt and black pepper as they cook.
• whisk self-rising flour with eggs and milk in a large mixing bowl until smoothly combined; whisk in olive oil. gently fold vegetables into flour mixture; stir in swiss cheese. pour batter into the prepared loaf pan.
• bake loaf in the preheated oven until a toothpick inserted in the middle comes out clean, about 45 minutes. let cool 10 minutes in the pan before removing to finish cooling on a wire rack; slice when cooled.

chef john's meatless meatballs

Ingredients

• Servings: 16
• 1 tablespoon olive oil
• 1 pound fresh mushrooms, finely chopped
• 1 pinch salt
• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 4 cloves garlic, minced
• 1/2 cup quick-cooking oats
• 1 ounce very finely shredded parmigiano-reggiano cheese
• 1/2 cup bread crumbs
• 1/4 cup chopped flat-leaf (italian) parsley, packed
• 2 eggs, divided
• 1 teaspoon salt
• freshly ground black pepper to taste
• 1 pinch cayenne pepper, or to taste
• 1 pinch dried oregano
• 3 cups pasta sauce
• 1 tablespoon very finely shredded parmigiano-reggiano cheese, or to taste
• 1 tablespoon chopped flat-leaf (italian) parsley, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 5 hrs 30 mins


• heat olive oil in a skillet over medium-high heat. add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
• stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. transfer mixture to a mixing bowl.
• mix oats into mushroom mixture until thoroughly combined. gently stir 1 ounce parmigiano-reggiano cheese into mixture. add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. mix together with a fork until crumbly. stir in remaining 1 egg. mixture should hold together when pressed.
• cover bowl with plastic wrap and refrigerate at least 4 hours. for best flavor and texture, refrigerate overnight.
• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with a silicone baking mat or parchment paper.
• form mixture into small meatballs using a 2-tablespoon scoop. roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
• bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
• bring pasta sauce to a boil in a large saucepan; reduce heat to low. gently stir meatballs into sauce until coated. simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. transfer to a serving bowl and garnish with 1 tablespoon parmigiano-reggiano cheese and 1 tablespoon parsley.

butternut squash bake

Ingredients

• Servings: 6
• 1 (4 pound) butternut squash - peeled, seeded, and cubed
• 1/3 yellow onion, minced
• 1/4 cup extra-virgin olive oil
• 1/2 cup italian bread crumbs
• 1 tablespoon minced fresh thyme
• 6 ounces crumbled blue cheese
• sea salt and ground black pepper to taste
• 1/4 cup italian bread crumbs

Recipe

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


• preheat an oven to 425 degrees f (220 degrees c).
• toss the squash, onion, olive oil, 1/2 cup italian bread crumbs, thyme, and blue cheese in a large mixing bowl. season with salt and pepper. pour the mixture into a large baking dish. sprinkle 1/4 cup bread crumbs over the squash.
• bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

Chili Rellenos Casserole

Ingredients

• Servings: 6
• 2 (7 ounce) cans whole green chile peppers, drained
• 8 ounces monterey jack cheese, shredded
• 8 ounces longhorn or cheddar cheese, shredded
• 2 eggs, beaten
• 1 (5 ounce) can evaporated milk
• 2 tablespoons all-purpose flour
• 1/2 cup milk
• 1 (8 ounce) can tomato sauce

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• lay half of the chilies evenly in bottom of baking dish. sprinkle with half of the jack and cheddar cheeses, and cover with remaining chilies. in a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
• bake in the preheated oven for 25 minutes. remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. sprinkle with remaining jack and cheddar cheeses, and 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.

eggplant parmesan ii

Ingredients

• Servings: 8
• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 cups italian seasoned bread crumbs
• 6 cups spaghetti sauce, divided
• 1 (16 ounce) package mozzarella cheese, shredded and divided
• 1/2 cup grated parmesan cheese, divided
• 1/2 teaspoon dried basil

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• dip eggplant slices in egg, then in bread crumbs. place in a single layer on a baking sheet. bake in preheated oven for 5 minutes on each side.
• in a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. place a layer of eggplant slices in the sauce. sprinkle with mozzarella and parmesan cheeses. repeat with remaining ingredients, ending with the cheeses. sprinkle basil on top.
• bake in preheated oven for 35 minutes, or until golden brown.

Holiday Rosemary And Ham Casserole

Ingredients

• Servings: 1
• 2 pounds cooked ham, cubed
• 4 cups water
• 1 cup grits
• 2 cups shredded sharp cheddar cheese
• 1/4 cup butter
• 1 1/2 cups milk
• 5 eggs
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 teaspoon chopped fresh rosemary
• 1 clove garlic, minced

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• layer ham into a 2-quart casserole dish.
• bring water to a boil in a saucepan. slowly pour grits into the water while stirring constantly. reduce heat to medium-low, and simmer until the grits are tender and thick, 3 to 4 minutes. mix cheddar cheese and butter into grits.
• whisk milk, eggs, salt, and cayenne pepper together in a bowl; stir in rosemary and garlic. pour grit mixture over ham. cover casserole dish with aluminum foil.
• bake in the preheated oven until casserole is bubbling, about 45 minutes.

Crab And Jack Pretzel

Ingredients

• Servings: 4
• 1 (3 ounce) package cream cheese
• 1/2 cup mayonnaise
• 1 tablespoon horseradish
• 1/2 teaspoon minced garlic
• 2 tablespoons minced onion
• 1 tablespoon lemon juice
• 1/2 teaspoon hot pepper sauce
• 1 (8 ounce) can crabmeat, drained
• pepper to taste
• 4 soft pretzels
• 2 cups shredded colby-jack cheese

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• beat cream cheese, mayonnaise, and horseradish in a large bowl until smooth. stir in garlic, onion, lemon juice, and hot pepper sauce. gently fold in the crabmeat, and season with pepper to taste. spoon mixture evenly over the pretzels, and sprinkle each with 1/2 cup shredded cheese.
• place pretzels in the preheated oven until the cheese is melted and the topping is bubbly, about 20 minutes.

Easy Tasty Ham Steaks With Maple Glaze For 2

Ingredients

• Servings: 2
• 2 slices ham steak
• 1 cup brown sugar
• 1 cup maple syrup
• 2 tablespoons dijon mustard
• 1 1/2 teaspoons distilled vinegar
• 15 whole cloves

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). arrange ham steaks in a baking dish.
• whisk brown sugar, maple syrup, dijon mustard, and vinegar in a bowl; pour over ham steaks. sprinkle cloves over ham steaks.
• bake in the preheated oven until browned on both sides, about 45 minutes, turning every 15 minutes. discard cloves before serving.

Quinoa And Black Beans

Ingredients

• Servings: 10
• 1 teaspoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3/4 cup quinoa
• 1 1/2 cups vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 cup frozen corn kernels
• 2 (15 ounce) cans black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
• mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. bring the mixture to a boil. cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
• stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

hot artichoke and spinach dip ii

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated parmesan cheese
• 1/4 cup grated romano cheese
• 1 clove garlic, peeled and minced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• salt and pepper to taste
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1/2 cup frozen chopped spinach, thawed and drained
• 1/4 cup shredded mozzarella cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a small baking dish.
• in a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, romano cheese, garlic, basil, garlic salt, salt and pepper. gently stir in artichoke hearts and spinach.
• transfer the mixture to the prepared baking dish. top with mozzarella cheese. bake in the preheated oven 25 minutes, until bubbly and lightly browned.