chicken or turkey tetrazzini deluxe

Ingredients

• Servings: 12
• 1 (16 ounce) package linguine pasta
• 1/2 cup butter
• 3 cups sliced fresh mushrooms
• 1 cup minced onion
• 1 cup minced green bell pepper
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 2 cups chicken broth
• 2 cups shredded sharp cheddar cheese
• 1 (10 ounce) package frozen green peas
• 1/2 cup cooking
• 1 teaspoon worcestershire sauce
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 cups chopped cooked chicken breast
• 1 cup grated parmesan cheese
• paprika to taste

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• preheat oven to 375 degrees f (190 degrees c).
• meanwhile, melt butter in a large saucepan over medium heat. add mushrooms, onion and bell pepper and saute until tender. stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. stir in pasta, cheddar cheese, peas, , worcestershire sauce, salt, pepper and chicken. mix well and transfer mixture to a lightly greased 11x14 inch baking dish. sprinkle with parmesan cheese and paprika.
• bake in the preheated oven for 25 to 35 minutes, or until heated through.

Southwestern-flavored Ground Beef Or Turkey For Tacos & Salad

Ingredients

• Servings: 10
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 large garlic cloves, minced
• 3 tablespoons chili powder
• 2 teaspoons dried oregano
• 1 tablespoon ground cumin
• 3 pounds lean ground beef or turkey
• 1 (14.5 ounce) can petite diced tomatoes
• salt and pepper, to taste
• 1/4 cup cornmeal

Recipe

• heat oil in a 12-inch skillet until shimmering. add onion; saute until soft, about 5 minutes. add garlic, chili powder, oregano and cumin; saute until fragrant, about 1 minute. add beef or turkey and cook, stirring often, until it loses its raw color. stir in tomatoes; simmer to blend flavors, about 5 minutes. add salt and pepper, to taste. stir in cornmeal; cook, stirring constantly, until it thickens, almost instantly. cool and refrigerate (or serve warm for dinner as tacos or taco salad).

slow cooker thanksgiving turkey

Ingredients

• Servings: 12
• 5 slices bacon
• 1 (5 1/2 pound) bone-in turkey breast, skin removed
• 1/2 teaspoon garlic pepper
• 1 (10.5 ounce) can turkey gravy
• 2 tablespoons all-purpose flour
• 1 tablespoon worcestershire sauce
• 1 teaspoon dried sage

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs

Ready Time: 8 hrs 15 mins


• place bacon in a skillet over medium-high heat, and cook until evenly brown. drain and crumble.
• spray a slow cooker with cooking spray. place turkey in the slow cooker. season with garlic pepper. in a bowl, mix the bacon, gravy, flour, worcestershire sauce, and sage. pour over turkey in the slow cooker.
• cover slow cooker, and cook turkey 8 hours on low.

asparagus chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1/2 cup chardonnay
• 1 teaspoon dried tarragon
• 1 packet dry hollandaise sauce mix
• 16 fresh steamed asparagus tips
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 2 hrs 30 mins


• to marinate: place chicken in a nonporous glass dish or bowl. pour over chicken, then sprinkle with tarragon. cover dish and refrigerate to marinate for 2 hours.
• preheat oven to broil/grill.
• remove chicken from dish or bowl, discarding remaining marinade, and broil/grill for 25 minutes or until cooked through and juices run clear.
• meanwhile, prepare hollandaise sauce according to package directions. when chicken is cooked, place 4 spears of steamed asparagus on each chicken breast and dribble with prepared hollandaise sauce to taste. sprinkle with cheese and serve.

Stuffed Shells Iv

Ingredients

• Servings: 14
• 1 (12 ounce) package jumbo pasta shells
• 8 ounces mushrooms, diced
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 pound ground turkey
• salt and pepper to taste
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 2 tablespoons chopped fresh parsley
• 2 cups cottage cheese
• 1 cup freshly grated parmesan cheese
• 1 (32 ounce) jar spaghetti sauce
• 1 (8 ounce) package mozzarella cheese, shredded

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 lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. set aside in warm water.
• in a large heavy skillet saute mushrooms, garlic and onions. add ground turkey and cook until evenly brown. season with salt and pepper. remove from heat, and stir in spinach, parsley, cottage cheese and parmesan cheese.
• stuff the cooked shells with the mixture, and place in a 9x13 inch baking dish. cover with spaghetti sauce, and sprinkle top with mozzarella cheese.
• cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through.

Easy Turkey Tetrazzini

Ingredients

• Servings: 6
• 1 (8 ounce) package cooked egg noodles
• 2 tablespoons butter
• 1 (6 ounce) can sliced mushrooms
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups chopped cooked turkey
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 cup sour cream
• 1/2 cup grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. preheat oven to 375 degrees f (190 degrees c).
• melt butter in a large heavy skillet. saute mushrooms for 1 minute. season with salt and pepper, and stir in turkey, condensed soup, and sour cream. place cooked noodles in a 9x13 inch baking dish. pour sauce mixture evenly over the top. sprinkle with parmesan cheese.
• bake in preheated oven for 20 to 25 minutes, or until sauce is bubbling.

juicy thanksgiving turkey

Ingredients

• Servings: 1
• 2 tablespoons dried parsley
• 2 tablespoons ground dried rosemary
• 2 tablespoons rubbed dried sage
• 2 tablespoons dried thyme leaves
• 1 tablespoon lemon pepper
• 1 tablespoon salt
• 1 (15 pound) whole turkey, neck and giblets removed
• 2 stalks celery, chopped
• 1 orange, cut into wedges
• 1 onion, chopped
• 1 carrot, chopped
• 1 (14.5 ounce) can chicken broth
• 1 (750 milliliter) bottle

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• preheat an oven to 350 degrees f (175 degrees c). line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. truss if desired, and place the turkey into the roasting pan. pour the chicken broth and over the turkey, making sure to get some in the cavity. bring the aluminum foil over the top of the turkey, and seal. try to keep the foil from touching the skin of the turkey breast or legs.
• bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c). remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Camembert Chicken

Ingredients

• Servings: 3
• vegetable cooking spray
• 3 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1 1/2 tablespoons all-purpose flour
• 1 green onion, chopped
• 3/4 cup milk
• 1 tablespoon coarse grained prepared mustard
• 3 ounces camembert cheese, cubed
• 1 avocado - peeled, pitted and sliced

Recipe

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


• spray a skillet with cooking spray, and place over medium heat. fry chicken breasts in the skillet until cooked through, about 20 minutes.
• while the chicken cooks, melt butter in a small skillet over medium heat, and stir in flour until smooth. stir in green onion, and cook, stirring constantly, until the mixture starts to brown. gradually mix in milk, and continue cooking and stirring until the sauce is thick and smooth. remove from heat, and stir in the mustard and camembert until melted and smooth.
• remove chicken to serving plates, and top with slices of avocado. pour sauce over the chicken, and serve.

Chili Cumin Stuffed Chicken Breasts

Ingredients

• Servings: 4
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1/4 cup minced cilantro
• 1/4 cup diced tomatoes
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt
• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• toothpicks

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• in a bowl, mix the shredded cheddar cheese, green pepper, red pepper, cilantro, and tomatoes. season with chili powder, cumin, and salt. cover one side of the chicken breasts with enough cheese mixture to coat. roll breasts over mixture, and secure with toothpicks.
• place the chicken breasts in a slow cooker. pour in the remaining cheese mixture. cover, and cook 3 hours on high.

the world's best turkey

Ingredients

• Servings: 1
• 1 (12 pound) whole turkey, neck and giblets removed
• 1/2 cup butter, cubed
• 2 apples, cored and halved
• 1 tablespoon garlic powder
• salt and pepper to taste
• 2/3 (750 milliliter) bottle

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• rinse turkey, and pat dry. gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. place apples inside the turkey's cavity. sprinkle with garlic powder, salt, and pepper. place turkey in a roasting bag, and pour over the inside and outside of the bird. close bag, and place turkey in a roasting pan.
• bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees f (85 degrees c) when measured in the meatiest part of the thigh. remove turkey from bag, and let stand for at least 20 minutes before carving.

the world's best turkey

Ingredients

• Servings: 1
• 1 (12 pound) whole turkey, neck and giblets removed
• 1/2 cup butter, cubed
• 2 apples, cored and halved
• 1 tablespoon garlic powder
• salt and pepper to taste
• 2/3 (750 milliliter) bottle

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ready Time: 4 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• rinse turkey, and pat dry. gently loosen turkey breast skin, and insert pieces of butter between the skin and breast. place apples inside the turkey's cavity. sprinkle with garlic powder, salt, and pepper. place turkey in a roasting bag, and pour over the inside and outside of the bird. close bag, and place turkey in a roasting pan.
• bake turkey 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees f (85 degrees c) when measured in the meatiest part of the thigh. remove turkey from bag, and let stand for at least 20 minutes before carving.

juicy thanksgiving turkey

Ingredients

• Servings: 1
• 2 tablespoons dried parsley
• 2 tablespoons ground dried rosemary
• 2 tablespoons rubbed dried sage
• 2 tablespoons dried thyme leaves
• 1 tablespoon lemon pepper
• 1 tablespoon salt
• 1 (15 pound) whole turkey, neck and giblets removed
• 2 stalks celery, chopped
• 1 orange, cut into wedges
• 1 onion, chopped
• 1 carrot, chopped
• 1 (14.5 ounce) can chicken broth
• 1 (750 milliliter) bottle

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• preheat an oven to 350 degrees f (175 degrees c). line a turkey roaster with long sheets of aluminum foil that will be long enough to wrap over the turkey.
• stir together the parsley, rosemary, sage, thyme, lemon pepper, and salt in a small bowl. rub the herb mixture into the cavity of the turkey, then stuff with the celery, orange, onion, and carrot. truss if desired, and place the turkey into the roasting pan. pour the chicken broth and over the turkey, making sure to get some in the cavity. bring the aluminum foil over the top of the turkey, and seal. try to keep the foil from touching the skin of the turkey breast or legs.
• bake the turkey in the preheated oven for 2 1/2 to 3 hours until no longer pink at the bone and the juices run clear. uncover the turkey, and continue baking until the skin turns golden brown, 30 minutes to 1 hour longer. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees f (82 degrees c). remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Camembert Chicken

Ingredients

• Servings: 3
• vegetable cooking spray
• 3 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1 1/2 tablespoons all-purpose flour
• 1 green onion, chopped
• 3/4 cup milk
• 1 tablespoon coarse grained prepared mustard
• 3 ounces camembert cheese, cubed
• 1 avocado - peeled, pitted and sliced

Recipe

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


• spray a skillet with cooking spray, and place over medium heat. fry chicken breasts in the skillet until cooked through, about 20 minutes.
• while the chicken cooks, melt butter in a small skillet over medium heat, and stir in flour until smooth. stir in green onion, and cook, stirring constantly, until the mixture starts to brown. gradually mix in milk, and continue cooking and stirring until the sauce is thick and smooth. remove from heat, and stir in the mustard and camembert until melted and smooth.
• remove chicken to serving plates, and top with slices of avocado. pour sauce over the chicken, and serve.

Chili Cumin Stuffed Chicken Breasts

Ingredients

• Servings: 4
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1/4 cup minced cilantro
• 1/4 cup diced tomatoes
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt
• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• toothpicks

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs

Ready Time: 3 hrs 20 mins


• in a bowl, mix the shredded cheddar cheese, green pepper, red pepper, cilantro, and tomatoes. season with chili powder, cumin, and salt. cover one side of the chicken breasts with enough cheese mixture to coat. roll breasts over mixture, and secure with toothpicks.
• place the chicken breasts in a slow cooker. pour in the remaining cheese mixture. cover, and cook 3 hours on high.

Ground Turkey Casserole

Ingredients

• Servings: 8
• 1 pound ground turkey
• 1 (15 ounce) can tomato sauce
• 1 teaspoon white sugar
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package cream cheese
• 1 (12 ounce) package uncooked egg noodles
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet over medium-high heat, saute the ground turkey for 5 to 10 minutes, or until browned. drain the turkey, stir in the tomato sauce and sugar, and set aside. in a medium bowl, combine the sour cream and cream cheese. mix well and set aside.
• cook noodles according to package directions. place them into a 9x13-inch baking dish, then layer the turkey mixture over the noodles. then layer the sour cream mixture over the turkey, and top with cheese.
• bake at 350 degrees f (175 degrees c) for 20 to 35 minutes, or until cheese is melted and bubbly.

U.s. Navy Minced Beef On Toast

Ingredients

• Servings: 10
• 1 1/2 pounds lean ground beef
• 2 onions, chopped
• salt and pepper to taste
• 5 tablespoons all-purpose flour
• 2 (8 ounce) cans peeled and diced tomatoes with juice
• 1 (5.5 ounce) can tomato juice
• 2 cups hot water
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon granulated sugar

Recipe

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


• in a large skillet over medium heat, cook the ground beef and onions until beef is evenly browned; do not drain. season with salt and pepper to taste. stir in flour 1 tablespoon at a time, until beef juices have been absorbed.
• stir in tomatoes, tomato juice, and water. simmer on low heat to thicken.
• stir in nutmeg and sugar; simmer until flavors are blended well.

Skillet Fried Corn

Ingredients

• Servings: 10
• 1 pound bacon, chopped
• 1 onion, chopped
• 2 medium green bell peppers, chopped
• 2 (16 ounce) packages frozen corn
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• place bacon in a large, deep skillet. cook over medium-high heat until evenly brown, but still soft. stir in onion and green bell peppers, and cook until tender, about 10 minutes.
• reduce heat to low. stir corn into skillet, and cook until tender, about 15 minutes. salt and pepper to taste. do not drain grease from bacon - that is the secret to the flavor.

quick brussels and bacon

Ingredients

• Servings: 6
• 6 slices bacon
• 1/2 tablespoon olive oil
• 3 shallots, chopped
• 1 (16 ounce) package frozen brussels sprouts, thawed and halved

Recipe

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


• cook the bacon in a large skillet over medium-high heat until crisp; drain on paper towels and crumble.
• heat the olive oil in a large skillet over medium-high heat. cook and stir the onion in the oil until soft; stir in the bacon and cook until bacon is heated through. add the brussels sprouts; cook and stir until the sprouts are browned, 7 to 10 minutes.

Melt In Your Mouth Chicken Pie

Ingredients

• Servings: 4
• 1 (3 pound) chicken - cooked, deboned and cut into bite size pieces
• 2 hard-cooked eggs
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups chicken broth
• 1 cup self-rising flour
• 1 cup buttermilk
• 1/2 cup butter, melted

Recipe

• preheat oven to 375 degrees f (190 degrees c).
• place prepared chicken in the bottom of a 9x13 inch casserole dish. cover the chicken with sliced eggs.
• bring soup and broth to a boil and pour over the chicken and eggs.
• in a bowl, combine the flour, buttermilk and melted butter. mix and pour over the chicken. bake in the preheated oven for 45 minutes.

sheboygan grilled brats

Ingredients

• Servings: 10
• 1/4 cup butter
• 2 medium onions, thinly sliced
• 3 cloves garlic, chopped
• 4 (12 ounce) bottles dark
• 2 pounds fresh bratwurst
• 10 hot dog buns

Recipe

Preparation Time: 5 mins Cook Time: 47 mins Ready Time: 52 mins


• preheat an outdoor grill for high heat and lightly oil grate.
• melt butter in a large skillet over medium heat, cook and stir the sliced onions for 5 to 10 minutes, or until tender and translucent. add the chopped garlic and cook, stirring, for an additional 2 minutes. add the and let simmer while the bratwursts are cooking on the grill.
• grill the bratwursts for 30 to 35 minutes, turning often. be careful not to poke holes in the casing. remove the bratwursts from the grill and simmer in the sauce for an additional 10 to 15 minutes. serve hot with onions on the rolls.

Turkey Tetrazzini Ii

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked spaghetti
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk
• 1 2/3 cups grated parmesan cheese
• 4 cups chopped cooked turkey

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking dish.
• bring a large pot of lightly salted water to a boil. add spaghetti, and cook for 8 to 10 minutes or until al dente. drain, and place in the prepared baking dish.
• melt butter in a medium saucepan over medium heat. stir in flour. mix in chicken broth and milk. cook and stir until the mixture comes to a boil. stir in about 1 1/3 cups parmesan cheese, and remove from heat.
• mix chicken broth mixture and turkey with spaghetti. top with remaining cheese. bake 1 hour in the preheated oven, until surface is lightly browned.

fast and friendly meatballs

Ingredients

• Servings: 18
• 2 tablespoons olive oil
• 1 (20 ounce) package ground turkey
• 1 egg, beaten
• 1/3 cup italian seasoned bread crumbs

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish with the olive oil, and place it in the oven while preheating.
• in a medium bowl, mix together the ground turkey, egg, and bread crumbs using your hands. using an ice cream scoop if possible, form the meat into golf ball sized meatballs. place about 1 inch apart in the hot baking dish. press down to flatten the bottom just slightly.
• bake for 15 minutes in the preheated oven, then turn them over, and continue baking for about 5 more minutes, or until somewhat crispy on the outside. serve with pasta and sauce or however you'd like.

Slow Cooker Turkey Breast

Ingredients

• Servings: 12
• 1 (6 pound) bone-in turkey breast
• 1 (1 ounce) envelope dry onion soup mix

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• rinse the turkey breast and pat dry. cut off any excess skin, but leave the skin covering the breast. rub onion soup mix all over outside of the turkey and under the skin. place in a slow cooker. cover, and cook on high for 1 hour, then set to low, and cook for 7 hours.

Easter Ham

Ingredients

• Servings: 20
• 1 (7 pound) boneless ham
• 2 cups brown sugar
• 3 tablespoons prepared yellow mustard, or as needed
• 1 (8 ounce) can pineapple rings in juice, drained and juice reserved
• 1 cup honey

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• score ham by making 1/2-inch deep diagonal cuts, creating a diamond pattern; transfer ham to a roasting pan.
• mix brown sugar with enough yellow mustard to make a smooth, pourable sauce.
• pour reserved pineapple juice over ham, followed by the honey.
• pour brown sugar mixture over honey and arrange pineapple rings decoratively atop ham. secure pineapple rings with toothpicks.
• bake in the preheated oven until diamond pattern on ham splits open, 1 to 1 1/2 hours. baste ham every 15 minutes with pan drippings.

Quick Tofu Stir Fry

Ingredients

• Servings: 2
• 1 (3.5 ounce) package ramen noodles (such as nissin® top ramen)
• 3 tablespoons olive oil
• 1 slice firm tofu, cubed
• 1/2 green bell pepper, chopped
• 1/4 small onion, chopped
• 1/3 cup plum sauce
• 1/3 cup sweet and sour sauce

Recipe

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


• bring a pot of lightly salted water to a boil. cook ramen in boiling water, stirring occasionally, until noodles have cooked through but are still firm to the bite, 2 to 3 minutes. drain.
• heat olive oil in a large skillet over high heat. place tofu on one side of the skillet and pepper and onion on the other side of the skillet. cook and stir tofu until browned on all sides, 1 to 3 minutes. at the same time, cook and stir onion and pepper until caramelized, 1 to 3 minutes.
• stir ramen noodles into skillet; stir to combine noodles, tofu, onion, and pepper. pour plum sauce and sweet and sour sauce over ramen mixture; cook and stir until well-combined and heated through, 2 to 5 minutes.

Stuffed Pepperoncini

Ingredients

• Servings: 36
• 6 slices bacon, cut into small pieces
• 1/3 cup minced shallots
• 1 red bell pepper, minced
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon milk
• 32 ounces pepperoncini

Recipe

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


• in a large skillet, cook bacon over medium heat until bacon is browned. move bacon to paper towels. keep bacon drippings.
• in drippings, cook shallots and red pepper over medium heat until vegetables are tender. cook about 5 minutes. remove skillet from heat and let cool for 20 minutes.
• in a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. stir bacon and shallot into the mixture.
• spoon cream cheese mixture into a heavy weight plastic bag. cut a small hole in one corner to squeeze the filling from. with small knife, cut a slit lengthwise into each pepper. do not cut the whole way through the pepper. by squeezing the bag, pipe cream cheese mixture into peppers. cover and refrigerate for at least 1 hour, up to one day.

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.

turkey tenderloins

Ingredients

• Servings: 4
• 1 pound turkey tenderloins
• 3 tablespoons soy sauce
• 1 tablespoon dijon-style prepared mustard
• 2 teaspoons dried rosemary, crushed

Recipe

• place the turkey tenderloins in a sealable plastic bag and set aside.
• in a small bowl combine the soy sauce, mustard and rosemary. pour over turkey, seal bag and shake to coat. marinate in the refrigerator for 1 to 4 hours shaking once or twice.
• preheat oven on the broiler setting. remove the turkey from the marinade and place on the rack in the broiler pan. broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. slice and serve with cranberry chutney.

easy tuna loaf

Ingredients

• Servings: 8
• 8 slices bread
• 2 cups milk
• 1 teaspoon anchovy paste, or more to taste
• 2 eggs, beaten
• 18 ounces italian, oil-packed tuna
• 1 bunch parsley, chopped
• 1 tablespoon capers
• 1/4 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 55 mins


• arrange bread in a large baking dish. pour milk over bread; allow to soak until bread is soggy. remove bread and squeeze excess moisture from the bread. discard milk.
• whisk anchovy paste with eggs in a bowl until dissolved.
• crumble tuna and moistened bread together in a large bowl. add the egg mixture, parsley, capers, and parmesan cheese; knead together until evenly blended and reasonably firm. wrap the mixture in a clean cotton dishtowel and roll it up tightly, securing the two ends with string or elastic bands.
• bring a large pot of lightly salted water to a boil. cook the bundled tuna loaf in boiling water for 40 minutes; drain. chill in refrigerator until cold before unwrapping and slicing to serve.

darn good chicken

Ingredients

• Servings: 4
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1/2 cup honey, warmed slightly
• 1/2 cup prepared mustard
• 1/2 teaspoon ground nutmeg

Recipe

• in a small bowl combine the warm honey, mustard and nutmeg and mix until well blended. smear the chicken pieces, coating well. refrigerated and let sit for 1/2 hour.
• preheat oven to 375 degrees f (190 degrees c).
• bake in the preheated oven for 30 minutes, or until done and chicken juices run clear. you can also grill or broil for 30 minutes, turning chicken pieces after 15 minutes of cooking.

Cranberry Chicken Iii

Ingredients

• Servings: 4
• 2 1/2 pounds cut up chicken pieces
• salt and pepper to taste
• 1 (8 ounce) can jellied cranberry sauce
• 1/4 cup corn syrup
• 2 tablespoons lemon juice
• 2 tablespoons melted butter
• 1/2 teaspoon dried rosemary, crushed

Recipe

• heat grill to medium. rinse chicken and pat dry. season with salt and pepper to taste.
• to make sauce: in a medium bowl combine the cranberry sauce, corn syrup, lemon juice, butter/margarine and rosemary. mix well. set aside.
• grill chicken pieces, bone side up, on uncovered grill over medium hot coals for 20 minutes. turn chicken and grill for another 20 to 30 minutes or until tender and juices run clear, brushing often with the sauce during the last 15 minutes of cooking.

on wisconsin brats

Ingredients

• Servings: 10
• 2 (19.8 ounce) packages fresh bratwurst links
• 1/2 cup butter
• 3 (12 ounce) cans light
• 4 onions, chopped
• 1/2 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 2 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 cup sauerkraut, drained (optional)
• 10 (6 inch) bratwurst buns

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs

Ready Time: 5 hrs 20 mins


• in a slow cooker, combine the bratwurst links, butter, , onions, cayenne pepper, garlic powder, garlic and brown sugar. cover and set to high. cook for 4 hours, stirring once per hour. add sauerkraut and continue cooking for another hour.
• serve bratwurst on buns with onions and top with your favorite condiments.

okra and tomatoes

Ingredients

• Servings: 6
• 2 slices bacon
• 1 pound frozen okra, thawed and sliced
• 1 small onion, chopped
• 1/2 green bell pepper, chopped
• 2 celery, chopped
• 1 (14.5 ounce) can stewed tomatoes
• salt and pepper to taste

Recipe

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


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble, and set aside.
• remove bacon from pan and saute okra, onion, pepper and celery until tender. add tomatoes, salt and pepper and cook until tomatoes are heated through.
• garnish with crumbled bacon, if desired.

dave's georgia black eyed peas

Ingredients

• Servings: 16
• 2 pounds dried black-eyed peas
• 12 cups water
• 8 cubes chicken bouillon
• 1 pound bacon
• 1/2 cup butter
• 2 large yellow onions, chopped
• 1 pound cooked ham, cut into bite-size pieces
• salt and black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 20 mins

Ready Time: 16 hrs 35 mins


• rinse, pick over, and place the peas in a large bowl. cover with several inches of cool water; let stand 8 hours to overnight.
• pour the water into a large saucepan or soup pot. add the bouillon cubes and bring to a boil, stirring occasionally to dissolve the bouillon. stir in the peas, reduce heat, and bring to a simmer.
• place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on a paper towel-lined plate. crumble the bacon and set aside.
• melt the butter in the pan with the bacon grease; cook and stir the onions until they begin to turn brown at the edges, about 10 minutes. stir the onions and cooking fat into the peas; add the crumbled bacon, ham, and salt and pepper to taste. simmer the peas over low heat for 8 hours, stirring every hour.

michael's chicken

Ingredients

• Servings: 4
• 3/4 cup vinegar
• 1/4 cup chili sauce
• 1/4 cup worcestershire sauce
• 1 (6 ounce) can tomato paste
• 1/2 cup diced onion
• 2 tablespoons brown sugar
• 1/2 teaspoon cayenne pepper
• 2 tablespoons vegetable oil
• 8 chicken thighs

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium saucepan over medium heat, blend vinegar, chili sauce, worcestershire sauce, and tomato paste. mix in the onion, brown sugar, and cayenne pepper.
• heat oil in a medium skillet over medium heat, and saute the chicken thighs until browned. remove from heat, drain, and arrange in a medium baking dish. cover with the vinegar sauce mixture.
• bake covered 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Our Favorite Olive Beef

Ingredients

• Servings: 8
• 2 pounds boneless chuck roast
• 2 (14.5 ounce) cans stewed tomatoes, chopped
• 1 (8 ounce) jar pitted green olives, chopped, 1/3 of liquid reserved
• 8 kaiser rolls

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 15 mins


• place chuck roast, stewed tomatoes, and green olives with the reserved liquid into a slow cooker.
• cook 6 hours on low, until the roast falls apart easily. serve over kaiser rolls.

easy spicy mexican-american chicken

Ingredients

• Servings: 4
• 1/2 cup mexican-style hot sauce (such as valentina)
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon brown sugar, or more to taste
• 4 chicken thighs

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). grease a small baking dish.
• mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. place the chicken thighs in the baking dish, and coat them with a layer of sauce. cover the dish with foil.
• bake in the preheated oven for 20 minutes. remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.

lobster mac with cheddar, brie, and gruyere

Ingredients

• Servings: 8
• 1 (16 ounce) package uncooked elbow macaroni
• 1/4 cup butter, divided
• 2 shallots, finely chopped
• 3 tablespoons all-purpose flour
• 2 cups milk
• 8 ounces white cheddar cheese, shredded, divided
• 4 ounces gruyere cheese, shredded, divided
• 4 ounces brie cheese, rind removed, cubed, divided
• 2 teaspoons dijon mustard
• salt and ground black pepper to taste
• 2 cooked lobster tails, peeled and coarsely chopped
• 1 1/4 cups panko bread crumbs, or to taste
• 1/4 cup grated parmesan cheese, or to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain.
• melt 3 tablespoons butter in a large saucepan over medium heat; stir in shallots and cook and stir until soft, about 3 minutes. stir flour into shallot mixture and cook for 1 minute; whisk in milk. bring milk mixture to a gentle boil, whisking constantly.
• set aside a large pinch of the cheddar cheese, gruyere cheese, and a few cubes of the brie cheese to use for topping. stir dijon mustard and remaining cheddar cheese, gruyere cheese, and brie cheese into milk mixture; remove from heat and stir until all cheese is melted, about 2 minutes; season with salt and pepper.
• stir macaroni and lobster meat into cheese mixture; pour into a baking dish.
• whisk panko bread crumbs, parmesan cheese, and reserved cheddar and gruyere cheese together in a bowl; sprinkle over the top of lobster mixture. cut remaining 1 tablespoon butter and reserved brie cheese into tiny pieces and scatter evenly over crumb mixture.
• bake in the preheated oven until bubbly and golden, about 20 minutes.

easy spicy mexican-american chicken

Ingredients

• Servings: 4
• 1/2 cup mexican-style hot sauce (such as valentina)
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon brown sugar, or more to taste
• 4 chicken thighs

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). grease a small baking dish.
• mix the hot sauce, paprika, ground cayenne pepper, and brown sugar in a bowl, and stir until the mixture is well combined. place the chicken thighs in the baking dish, and coat them with a layer of sauce. cover the dish with foil.
• bake in the preheated oven for 20 minutes. remove the foil, and bake until the chicken has cooked through, and the sauce has thickened and started to brown, about 20 more minutes.

Chicken Ranch Enchiladas

Ingredients

• Servings: 1
• 1/4 cup butter
• 4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (16 ounce) container sour cream
• 1 (4.5 ounce) can chopped green chilies
• 1 (1 ounce) package ranch dressing mix
• 10 (8 inch) flour tortillas
• 2 cups shredded mexican cheese blend

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• melt the butter in a large skillet over medium-high heat. stir in the chicken and cook until no longer pink in the center, about 7 minutes. whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
• spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. roll the tortillas into cylinders and place seam-side-down into the baking dish. pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
• bake in the preheated oven until hot, about 35 minutes. remove the foil and sprinkle with the remaining cheese. return to the oven and cook a few more minutes until the cheese melts.

easy baked chicken wings

Ingredients

• Servings: 6
• 3 pounds chicken wings
• 2 eggs, beaten
• 1/2 cup all-purpose flour for coating
• 3/4 cup oil for frying
• 1/4 cup margarine
• sauce
• 6 tablespoons soy sauce
• 6 tablespoons water
• 2 cups white sugar
• 1 cup vinegar
• 2 tablespoons monosodium glutamate (msg)

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• pour egg beat into a shallow dish or bowl; do the same with the flour. heat oil and margarine in a large, deep skillet over medium high heat. dip wings in egg, then flour, then fry until browned and crisp. lay browned wings in an 11x14 inch baking dish.
• to make sauce: in a small bowl combine the soy sauce, water, sugar, vinegar and msg. blend well and pour sauce over chicken.
• bake in the preheated oven for 1 hour.

Slow Cooker Cranberry Turkey Breast

Ingredients

• Servings: 6
• 1 (16 ounce) can cranberry sauce
• 1 (1 ounce) package dry onion soup mix
• 1/2 cup orange juice
• 1 (3 pound) boneless turkey breast

Recipe

Preparation Time: 10 mins Cook Time: 7 hrs

Ready Time: 7 hrs 10 mins


• place the cranberry sauce in a bowl, and mash. mix in the onion soup mix and orange juice together until the mixture is well combined.
• spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. pour the sauce ingredients over the turkey breast. set the cooker on low, and cook until the turkey breast is very tender, about 7 hours.

baked stuffed tomatoes

Ingredients

• Servings: 6
• 6 slices bacon
• 6 medium tomatoes
• 1/2 cup chopped green bell pepper
• 1/4 cup grated parmesan cheese
• 1/3 cup croutons
• salt and pepper to taste
• 6 sprigs parsley

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease an 11x7 inch baking dish.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside. while bacon is cooking, wash tomatoes and slice off stem ends. gently scoop out pulp, leaving a 1/2 inch wall. finely chop pulp and place 1/3 cup of it in a medium bowl. you may discard remaining pulp.
• stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. spoon an equal amount of mixture into each hollowed out tomato. place stuffed tomatoes into prepared baking dish.
• bake in preheated oven for 20 to 25 minutes, until heated through. garnish with parsley sprigs.

easy lemon halibut

Ingredients

• Servings: 4
• 1 tablespoon all-purpose flour
• 8 ounces fresh baby spinach
• 1 small onion, finely chopped
• 4 (4 ounce) halibut steaks
• 2 tablespoons butter, melted
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, thinly sliced
• crushed red pepper (optional)

Recipe

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


• preheat oven to 400 degrees f. add flour to a reynolds® large oven bag. shake. place bag in 2-quart rectangular baking dish at least 2 inches deep.
• place spinach in bag; sprinkle with onion. top with fish. stir together the butter, garlic, salt, and black pepper. brush over fish. arrange lemon slices over fish. close bag with tie (found inside package). cut six 1/2-inch slits in top of bag to allow steam to escape. tuck ends of bag in dish.
• place dish in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. bag should not hang over dish.
• bake 20 minutes.
• cut open top of oven bag carefully. remember: always support bag with the dish.
• serve fish with spinach and lemon, and spoon any juices over the top. sprinkle with crushed red pepper, if desired.

nina scardino corolla's sardine bread from gwen corolla

Ingredients

• Servings: 10
• 1 teaspoon olive oil, or as needed
• 1 (16 ounce) package hot roll mix (such as pillsbury®)
• 1 cup hot water
• 2 tablespoons butter
• 1 egg
• 1 (3.75 ounce) can sardines packed in oil, drained and crumbled
• 1 teaspoon minced garlic, or more to taste
• 1/4 cup grated parmesan cheese, or more to taste

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). brush a 9x13-inch baking dish with olive oil.
• stir hot roll mix and the yeast packet from the box together in a large bowl. add hot water, butter, and egg; stir until dough pulls away from the sides of the bowl.
• turn dough out a lightly-floured surface and knead until smooth, about 5 minutes. spread dough into prepared baking dish, cover with plastic wrap, and let rise until doubled in volume, about 30 minutes. press dimples into the top of the dough with your fingertips.
• scatter crumbled sardines over the top of the dough, sprinkle garlic over sardines, and top with parmesan cheese.
• bake in the preheated oven until golden and fragrant, about 30 minutes.

salt-crusted lemon-dill cod fillets

Ingredients

• Servings: 4
• 4 (13 ounce) round containers diamond crystal® kosher salt
• 4 egg whites, lightly beaten
• 2 lemons, sliced 1/4-inch thick
• 2 1/2 pounds skinless cod fillets
• 1 tablespoon olive oil
• 1/2 teaspoon diamond crystal® kosher salt
• 1/4 teaspoon black pepper
• 2 bunches fresh dill

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• pour the containers of diamond crystal® kosher salt into a large mixing bowl. add egg whites. mix well with your hands or by blending with two spoons until the texture resembles moist sand.
• layer half of the prepared salt on the bottom of a glass 9x13-inch baking dish; pat down firmly. salt should be about 1/2-inch thick.
• place the lemon slices edge to edge on top of the salt. you don't want the fish to actually touch the salt or it will absorb too much; the lemon slices will serve as a barrier and a flavor infuser. save extra lemon slices for serving and garnish.
• rub the fish fillets with olive oil on both sides, and season well with diamond crystal® kosher salt and pepper.
• arrange the fish fillets on top of the lemon slices, making sure no edges touch the salt base.
• arrange the dill on top so that it covers the fish completely, reserving a few sprigs to chop for garnish. again, this will serve as a barrier against the salt crust since there is no skin to protect it from absorbing too much salt during baking, as well as give it a bold, tangy flavor.
• pour the rest of the salt mixture evenly the dill, smoothing carefully. make sure all corners are covered; pat firmly to ensure a proper seal with no cracks.
• place in middle rack of oven and bake for 15 minutes.
• let fish rest for 5 minutes, then crack sides of salt crust with a strong knife before prying open.
• cut each fillet in half. serve with remaining lemon slices and fresh, chopped dill.

Grilled Arms (halloween Recipe For Scallops, Bacon, And White Asparagus)

Ingredients

• Servings: 4
• 2 large spears white asparagus
• 2 small spears white asparagus
• 8 slices bacon
• 1/4 cup dry white
• 1/3 cup lemon juice, divided
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh parsley
• 1 tablespoon unsalted butter
• salt and ground black pepper, to taste
• 8 large sea scallops, tough ligament removed if attached
• 1 lemon - cut into wedges, for garnish

Recipe

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


• bring a pot of water to boil. cook asparagus in boiling water until tender, about 4 minutes. drain and rinse asparagus in cold water until cool. cut asparagus spears into 1/4-inch long pieces.
• fry bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. remove the bacon to drain on paper towels.
• return skillet to stove top; raise heat to high and add , 1/4 cup lemon juice, tarragon, parsley, butter, salt, and pepper to bacon drippings. when mixture begins to steam, arrange scallops in skillet, making sure they don't touch each other. cook until bottoms are golden, about 2 minutes; flip scallops and repeat cooking on other side.
• remove scallops and arrange on serving dish; remove any remaining bits of tarragon and parsley from the sides of scallops. drizzle remaining 1 1/2 tablespoons lemon juice evenly over scallops.
• cut bacon to approximate size of scallops. place 1 piece of bacon over each scallop; arrange 1 large slice and 1 small slice of asparagus on top of each bacon piece to resemble a cross-section of an arm with the bones sticking out. serve with lemon wedges.

Sweet Orange Chicken Ii

Ingredients

• Servings: 6
• 5 pounds bone-in chicken parts
• 1/2 cup orange marmalade
• 2 cups orange juice, or as needed
• 3/4 cup dried cranberries

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• place chicken into a dutch oven or large saucepan. stir together the orange marmalade and orange juice; pour over chicken. sprinkle in the cranberries.
• bring to a boil over medium heat, and cook for 30 to 40 minutes, or until chicken is no longer pink, and the juices run clear. check occasionally, and add more orange juice if necessary.

sausage and sauerkraut

Ingredients

• Servings: 5
• 2 pounds sauerkraut, rinsed and drained
• 1 tablespoon caraway seeds (optional)
• 1/4 cup brown sugar
• 1 apple, diced
• 1/2 pound bacon, cut into 1-inch pieces
• 1 large onion, chopped
• 1 1/2 pounds kielbasa sausage, cut into 1-inch thick slices

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 20 mins

Ready Time: 3 hrs 35 mins


• place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. reduce heat to low, and cook for 2 hours, stirring occasionally.
• preheat oven to 325 degrees f (165 degrees c). grease a 9x13-inch baking dish.
• place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. stir the bacon mixture into the sauerkraut. in the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. spoon the sauerkraut and sausage mixture into the prepared baking dish.
• bake in the preheated oven until bubbling, about 1 hour.

hot n spicy crab dip

Ingredients

• Servings: 12
• 1 (16 ounce) can crabmeat
• 2 (8 ounce) packages cream cheese, softened
• 1 (8 ounce) package sharp cheddar cheese spread
• 3 tablespoons lemon juice
• 3 tablespoons worcestershire sauce
• 3 tablespoons
• 2 tablespoons chopped fresh chives
• 2 tablespoons grated onion
• 1 tablespoon chile-garlic sauce (such as sriracha®)
• 1 teaspoon cayenne pepper
• 1 clove garlic, crushed
• 1 pinch paprika, or to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• mix crabmeat, cream cheese, cheddar cheese spread, lemon juice, worcestershire sauce, , chives, onion, chile-garlic sauce, cayenne pepper, and garlic together in a bowl; spread evenly into a 9x9-inch baking dish. sprinkle crab-cheese mixture with paprika. cover baking dish with aluminum foil.
• bake in the preheated oven for 20 minutes; remove aluminum foil and bake until bubbling, about 5 more minutes.

gefilte fish

Ingredients

• Servings: 6
• 2 pounds - head, skin, and bones removed and reserved
• 1 pound speckled trout - head, skin, and bones removed and reserved
• 2 quarts water
• 1 onion
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1 pinch white sugar, or more to taste
• 1 onion, chopped fine
• 3 eggs, beaten, or more as needed
• 1/3 cup water, or as needed
• 1 tablespoon matzo meal, or as needed
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1/2 teaspoon ground white pepper
• 1 carrot, sliced into rounds

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 10 mins

Ready Time: 5 hrs 40 mins


• grind snapper meat and trout meat in a meat grinder set to the smallest grind. process fish meat through the grinder again.
• place reserved fish heads, skin, and bones in a large pot. add water, onion, 1 teaspoon salt, 1/2 teaspoon white pepper, and 1 pinch white sugar; bring mixture to a boil and cook until flavors combine, at least 30 minutes. strain and discard fish heads, skin, bones, and onion. return broth to the pot.
• beat ground fish, eggs, onion, water, matzo meal, 2 teaspoons salt, 1 teaspoon sugar, and 1/2 teaspoon white pepper in a large bowl with an electric mixture until mixture is soft and holds together. using wet hands, form fish mixture into oblong 1-inch balls.
• gently drop fish balls into broth, adding more water as necessary to completely cover all of the fish. cover the pot and bring to a boil; reduce heat, uncover the pot, and simmer until stock has reduced by half, about 2 1/2 hours.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add carrot rounds, cover, and steam until tender but firm to the bite, 6 to 10 minutes.
• carefully remove fish to a serving dish. place 1 carrot slice on top of each fish ball. pour broth over the fish balls and set aside to cool to room temperature.
• cover dish with plastic wrap and refrigerate until broth gels, at least 2 hours.

quick polynesian chicken

Ingredients

• Servings: 4
• 6 chicken thighs
• 1 (15.25 ounce) can

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• rinse and pat dry the chicken pieces. if you wish, remove the skins (not mandatory). place chicken in a 9x13 inch baking dish.
• pour the and juices evenly over the chicken and bake in the preheated oven for 1 hour (no turning or basting needed). let cool and serve.

Apricot Chicken Iii

Ingredients

• Servings: 4
• 8 chicken thighs
• 1 packet dry onion soup mix
• 1 (14 ounce) can apricot nectar
• 1 (14 ounce) can apricot halves, drained

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a 9x13 inch baking dish.
• in a small bowl mix together soup mix and apricot nectar. pour over chicken.
• bake in preheated oven for 55 minutes.
• sprinkle apricot halves over chicken and cook another 5 minutes.

Chicken Slop

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 3 (10.75 ounce) cans condensed cream of chicken soup
• 1 (5.5 ounce) package seasoned croutons

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• place chicken breasts in a lightly greased 9x13 inch baking dish. top with croutons and pour soup over all; mix together so that croutons are covered in soup.
• bake at 400 degrees f (200 degrees c) for 40 minutes, or until chicken is cooked through (no longer pink).

maritime lobster casserole

Ingredients

• Servings: 6
• 1 teaspoon butter, or as needed
• 1 small sweet onion, diced
• 3 stalks celery, diced
• 1/2 large green bell pepper, diced
• 1/2 large red bell pepper, diced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups 2% milk
• 2 pounds cooked and coarsely chopped lobster meat
• 1/4 teaspoon salt, or to taste
• 1/4 teaspoon ground black pepper, or to taste
• 1/4 cup bread crumbs
• 2 teaspoons sweet paprika
• 1 tablespoon butter, cut into small pieces, or more to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• melt 1 teaspoon butter in a large frying pan over medium heat. add onion, celery, green pepper, and red pepper; cook and stir until onion has softened and turned translucent, about 5 minutes.
• melt 1/4 cup butter in a large pot over medium-low heat; whisk in flour and cook for 1 minute. add milk; cook until sauce is thickened, about 5 minutes.
• stir vegetables and lobster into sauce; season with salt and pepper. turn mixture into an 8x8-inch baking dish; sprinkle with bread crumbs, dot with butter pieces, and sprinkle with paprika.
• bake in the preheated oven until bubbly, about 30 minutes.

my best chicken piccata

Ingredients

• Servings: 4
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves - trimmed and cut in half crosswise
• 1/2 cup butter
• 3/4 cup dry white
• 1 lemon, juiced
• 1 teaspoon capers
• 1 lemon, sliced
• 2 teaspoons chopped fresh parsley

Recipe

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


• mix flour, salt, and black pepper in a bowl. dredge the chicken breast pieces in the seasoned flour to coat; tap off excess flour.
• melt butter in a skillet over medium heat until hot but not starting to brown. pan-fry coated chicken breast pieces in the hot butter until golden brown, the juices run clear, and the chicken is no longer pink inside, about 10 minutes. turn the chicken pieces often. remove chicken from skillet and keep warm.
• pour white into the skillet and scrape pan to dissolve any browned bits of food on the bottom. mix in lemon juice, reduce heat to low, and simmer until sauce is slightly thickened, about 10 minutes. stir often. stir capers into sauce and place chicken back into skillet, turning to coat with sauce.
• to serve, transfer chicken to a serving platter, top with sauce, and garnish with lemon slices and fresh parsley.

avocado and tilapia ceviche

Ingredients

• Servings: 20
• 2 pounds tilapia fillets, cut into cubes, or more to taste
• 2 small semi-firm avocados, cut into cubes, or more to taste
• 8 cloves garlic, minced, or more to taste
• 1 habanero pepper, minced
• 2 teaspoons chopped fresh cilantro
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/8 teaspoon ground ginger (optional)
• 30 fluid ounces lime juice, or as needed
• 1/2 large red onion, finely chopped
• 20 small flour tortillas, or as needed (optional)

Recipe

Preparation Time: 20 mins Ready Time: 4 hrs 20 mins


• mix tilapia, avocados, garlic, habanero pepper, cilantro, salt, pepper, and ginger in a bowl. pour enough lime juice over tilapia mixture to cover completely. arrange onions over mixture without submerging into the lime juice. cover bowl with plastic wrap and refrigerate until fish is tender and opaque, at least 4 hours.
• spoon ceviche into tortillas.

enchanted sour cream chicken enchiladas

Ingredients

• Servings: 1
• 2 cups cubed cooked chicken
• 1 cup sour cream
• 1/8 teaspoon salt
• 1 pinch ground black pepper
• 1/2 cup vegetable oil for frying
• 12 (5 inch) corn tortillas
• 1 (4 ounce) can chopped green chilies, drained
• 2 cups shredded monterey jack cheese

Recipe

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


• preheat an oven to 400 degrees f (200 degrees c). grease a 9x13 inch baking dish. combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
• heat the oil in a skillet over medium-high heat. dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each. spoon a heaping tablespoon of chicken mixture each tortilla, spread down the center and roll into a cylinder. place seam side down into the prepared baking dish. when all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded monterey jack cheese.
• bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

Okra, Corn And Tomatoes

Ingredients

• Servings: 6
• 2 slices bacon, chopped
• 1 medium onion, chopped
• 1 (10 ounce) package frozen cut okra
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (20 ounce) package frozen corn
• 1 tablespoon file powder
• salt and pepper to taste

Recipe

• place bacon in a large skillet over medium-high heat. cook and stir to release some of the juices, then add the onion and okra. fry until tender and browned, stirring constantly. be careful, as this tends to brown quickly.
• pour in the tomatoes, and simmer over medium heat for 20 minutes. mix in the corn, and simmer for another 10 minutes. season with file powder, salt and pepper, and serve.

Bob Lob Lobster

Ingredients

• Servings: 2
• 1 (6 ounce) lobster tail
• marinade:
• 1/4 cup olive oil
• 1/4 cup chopped italian flat-leaf parsley
• 3 tablespoons lime juice
• salt and ground black pepper to taste
• water as needed
• pasta:
• 1/2 pound angel hair pasta
• 1/4 cup olive oil
• 1/2 cup sliced fresh mushrooms
• 1 teaspoon minced garlic
• 2 tablespoons butter
• 1 tablespoon capers
• 1/4 cup chopped italian flat-leaf parsley
• 4 cherry tomatoes, cut into quarters
• 1 tablespoon lime juice

Recipe

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


• cut lobster tail lengthwise along shell to within 1/2-inch of the end of the tail.
• whisk 1/4 cup olive oil, 1/4 cup parsley, 3 tablespoons lime juice, salt, and pepper together in a shallow bowl until marinade is evenly mixed. place lobster tail, cut-side up, in the marinade and spoon marinade over the meat; marinate for about 10 minutes.
• preheat oven to 375 degrees f (190 degrees c).
• line a baking dish with aluminum foil. fill the dish with water about 1/2-inch deep. remove lobster from marinade, reserving marinade for basting. place lobster in the baking dish. spoon 1/2 of the marinade over the lobster.
• bake lobster in the preheated oven, basting every 5 minutes with remaining marinade, until lobster meat is cooked through and opaque, 20 to 25 minutes. remove meat from shell and chop.
• bring a large pot of lightly salted water to a boil. cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. drain pasta, reserving 3 tablespoons pasta water.
• heat 1/4 cup olive oil in a skillet over medium heat; cook and stir mushrooms and garlic until fragrant, about 3 minutes. add butter and capers; cook and stir until butter is melted, about 1 minute. add 1/4 cup parsley and tomatoes; cook and stir for 1 minute.
• mix lobster meat, 1 tablespoon lime juice, cooked pasta, and reserved pasta water into mushroom mixture; cook and stir until heated through, about 1 minute.

Kielbasa With Brussels Sprouts

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 1 (16 ounce) package kielbasa sausage, sliced into 1/2 inch pieces
• 1 red onion, chopped
• 14 ounces baby brussels sprouts, trimmed and cut in half
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 18 mins Ready Time: 33 mins


• heat the oil in a large skillet over medium-high heat. add the sausage and onion. cook and stir until onion is translucent, 8 to 10 minutes. add the brussels sprouts, and cook 10 minutes more. season with salt and pepper to taste.

Sweet And Sour Smoked Sausage

Ingredients

• Servings: 4
• 1 1/2 pounds smoked sausage, sliced
• 1 green bell pepper, sliced into long strips
• 1 red bell pepper, sliced into long strips
• 1 onion, thinly sliced
• 2 tablespoons butter
• salt and pepper to taste
• 2 tablespoons sweet and sour sauce
• 1 pinch ground cayenne pepper
• 1 dash hot pepper sauce, or to taste

Recipe

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


• place the sliced sausage in a large skillet over medium high heat. saute for 5 to 10 minutes, flipping often, until well browned. drain excess fat and set sausage aside.
• in the same skillet over medium heat, combine the green bell pepper, red bell pepper, onion and butter or margarine and saute for 10 minutes, or until all vegetables are tender. add the sausage and stir together well. season with salt and pepper to taste.
• then add the sweet and sour sauce, cayenne pepper and hot pepper sauce. reduce heat to low and simmer for 5 to 10 minutes, allowing all the flavors to blend.

Bushala (swiss Chard Soup)

Ingredients

• Servings: 8
• 2 (32 ounce) containers plain yogurt
• 1 egg, beaten
• 1 1/2 quarts water
• 1/2 cup all-purpose flour
• 5 hot chile peppers, chopped
• 1 bunch celery, diced
• 2 bunches swiss chard, chopped
• 1 pound spinach, chopped

Recipe

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


• beat yogurt and egg together in a large mixing bowl; add water and flour. beat the mixture with an electric hand mixer until smooth; transfer to a large pot over medium heat and stir chile peppers into the mixture.
• bring the yogurt mixture to a boil. add celery, swiss chard, and spinach to the yogurt mixture. continue cooking until the celery softens, 15 - 20 minutes. serve hot or chill and serve cold.

bacon spaghetti

Ingredients

• Servings: 6
• 1 pound bacon
• 1 pound spaghetti
• 3 cloves garlic, minced
• 5 tablespoons olive oil
• salt to taste
• ground black pepper to taste
• 2 tablespoons grated parmesan cheese

Recipe

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


• cook bacon until crispy. drain well. crumble.
• prepare spaghetti according to package directions.
• process garlic cloves through a garlic press, and combine with olive oil. toss spaghetti, bacon, garlic/olive oil. season with salt and pepper to taste. sprinkle with parmesan cheese.

easy baked stuffed lobster tails

Ingredients

• Servings: 8
• 8 cooked lobster tails, meat removed and shells reserved
• 2 cups dry bread crumbs
• 1 cup butter
• 2 teaspoons worcestershire sauce
• 1/8 teaspoon salt
• 1 tablespoon olive oil for brushing

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat the oven to 325 degrees f (165 degrees c).
• line a baking pan with aluminum foil.
• combine cooked lobster meat, bread crumbs, butter, worcestershire sauce, and salt in a bowl.
• fill the empty lobster tails with stuffing and brush with olive oil.
• place stuffed lobster tails in the prepared baking pan; bringing the edges of the foil over the tails to cover. bake until stuffing is completely cooked, about 50 minutes.

scallops and creamy pea fettuccine

Ingredients

• Servings: 4
• 1 (8 ounce) package whole-wheat fettuccine
• 1 pound large dry sea scallops
• 1/4 teaspoon salt
• 1 tablespoon extra-virgin olive oil
• 1 (8 ounce) bottle clam juice
• 1 cup low-fat milk
• 3 tablespoons all-purpose flour
• 1/4 teaspoon ground white pepper
• 1/8 teaspoon salt
• 3 cups frozen green peas, thawed
• 3/4 cup shredded romano cheese, divided
• 1/3 cup chopped fresh chives
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice

Recipe

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


• bring a large pot of lightly salted water to a boil; cook the fettuccini at a boil until cooked through yet slightly firm, about 6 minutes; drain.
• season the scallops salt.
• heat olive oil in a large non-stick skillet over medium-high heat and cook the scallops until golden brown, 2 to 3 minutes per side. transfer scallops to a plate.
• pour the clam juice into the skillet.
• whisk together the low-fat milk, flour, white pepper, and 1/8 teaspoon salt until the mixture is smooth; whisk into the clam juice. reduce heat to low and bring the sauce to a simmer, whisking constantly. cook until thickened, 2 to 3 minutes.
• return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. return to a simmer.
• gently mix the cooked fettuccine, 1/2 cup of romano cheese, chives, lemon zest, and lemon juice into the scallops and sauce. sprinkle with remaining 1/4 cup of romano cheese to serve.

Party Chicken I

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 4 slices bacon
• 1 (4 ounce) jar dried beef
• 1 cup sour cream
• 1 (10.75 ounce) can condensed cream of chicken soup

Recipe

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


• shred beef, and spread into the bottom of a greased 8 inch square baking dish.
• wrap each chicken breast with 1 strip of bacon, and lay on top of beef.
• mix together undiluted soup and sour cream. pour over chicken.
• bake at 350 degrees f (175 degrees c) for 45 minutes to 1 hour.

the very best family-style oyster dressing

Ingredients

• Servings: 12
• 1 (8.5 ounce) package corn muffin mix
• 1 egg
• 1/3 cup milk
• 1 (8 ounce) box buttermilk biscuit mix
• 1/2 cup water
• 1/2 cup unsalted butter, divided
• 1 onion, chopped
• 1 cup chicken livers, rinsed and trimmed
• 1 (14 ounce) package dry herb-seasoned stuffing mix
• 1 1/2 cups water
• 1 (12 ounce) jar turkey gravy
• 2 cups turkey broth, or as desired
• 1 teaspoon crumbled dried sage
• 1 tablespoon crushed dried thyme leaves
• salt and pepper to taste
• 2 cups shucked oysters with their liquor

Recipe

Cook Time: 1 hr 5 mins

Ready Time: 3 hrs 5 mins


• preheat an oven to 400 degrees f (200 degrees c). grease 8 muffin cups.
• in a bowl, beat the corn muffin mix, egg, and milk together until moistened; batter will be slightly lumpy. allow the batter to rest 3 to 4 minutes, stir again, and spoon the batter into the prepared muffin cups, filling them halfway.
• bake in the preheated oven until the muffins have risen and are golden brown, 15 to 20 minutes. a toothpick inserted into the center of a muffin should come out clean. remove the muffins, let cool, and coarsely crumble the muffins into a very large bowl.
• increase the oven heat to 450 degrees f (230 degrees c).
• place the biscuit mix into a bowl, and lightly stir in 1/2 cup of water to make a soft dough. turn the dough out a floured work surface, and gently knead 2 or 3 times; pat the dough out 1/2-inch thick. with a 2-inch floured cutter, cut the biscuit dough into rounds, and place biscuits an ungreased baking sheet.
• bake the biscuits in the 450-degree oven until lightly golden brown, about 10 minutes. remove biscuits, allow to cool on a rack, and coarsely crumble the biscuits in the bowl with the muffin crumbs.
• reduce oven heat to 350 degrees f (175 degrees c); grease an 11x15-inch baking dish.
• melt 1/4 cup of unsalted butter in a large skillet; cook and stir the onion and chicken livers in the butter until the onion is translucent and the chicken livers are no longer pink, about 10 minutes. press a fork into the chicken livers to mash them as they cook. remove from heat and set aside.
• place the herb stuffing mix into the large bowl with the crumbs. melt the remaining 1/4 cup of butter with 1 1/2 cup of water in a saucepan over medium heat. if stuffing mix comes with a separate packet of herbs, empty the herb packet into the saucepan and bring to a boil. pour the mixture over the dry stuffing mix and crumbs.
• pour in the turkey gravy and mix in the cooked chicken livers with onions and butter. with a large wooden spoon, begin stirring in turkey broth until the stuffing is moist but not soggy. stir in sage, thyme, salt, and black pepper, and lightly spoon the dressing into the prepared baking sheet.
• bake in the preheated oven for 20 minutes; remove from oven, and gently stir in the oysters and their juices. cook for an additional 15 minutes. if you need to hold the stuffing for a short while, cook for 10 minutes after stirring in oysters, remove from oven, cover the dish with aluminum foil, and serve as soon as possible.