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.

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.

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.

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.

Chicken Gizzards

Ingredients

• Servings: 4
• 1 pound chicken gizzards
• 1/4 cup butter
• salt and pepper to taste

Recipe

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

Ready Time: 1 hr 50 mins


• place gizzards in a saucepan with enough water to cover by 1 inch. bring to a boil over medium heat, cover, and cook for 1 1/2 hours. drain and chop into bite size pieces.
• melt butter in a large skillet over medium-high heat. fry gizzards in butter for about 15 minutes. season with salt and pepper to taste.

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.

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.

spicy tuna sandwich

Ingredients

• Servings: 2
• 1 (6 ounce) can tuna, drained
• 1/4 cup mayonnaise
• 1 1/2 teaspoons cream-style horseradish sauce
• 1 tablespoon chopped dill pickles
• 2 leaves lettuce
• 2 slices swiss cheese
• 4 slices bread
• 2 slices tomato
• 2 thin slices red onion

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• combine the drained tuna, mayonnaise, horseradish sauce, and pickles in a small bowl until evenly mixed. place a slice of swiss cheese 2 slices of bread, and top with a leaf of lettuce. spread the tuna mixture the lettuce leaves. top with the tomato and red onion slices, and finish with the remaining slices of bread.

Chef John's Rocket Beans

Ingredients

• Servings: 4
• 4 slices bacon, sliced crosswise into 1/2-inch pieces
• 1 tablespoon olive oil
• 1 (15 ounce) jar butter beans, drained and rinsed
• 1 pinch salt and freshly ground black pepper to taste
• 3 cloves garlic, minced
• 2 cups arugula, coarsely chopped
• 1/2 lemon, juiced

Recipe

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


• cook bacon in olive oil in a large skillet over medium heat until crisp, about 8 minutes. pour butter beans into bacon and drippings; toss lightly. season with salt and black pepper; cook 3 more minutes to blend flavors.
• stir garlic into beans and cook just until fragrant, about 30 seconds. toss arugula into mixture and cook until wilted; remove from heat. stir in lemon juice.

Addictive Sweet Potato Burritos

Ingredients

• Servings: 12
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 6 cups canned kidney beans, drained
• 2 cups water
• 3 tablespoons chili powder
• 4 teaspoons prepared mustard
• 2 teaspoons ground cumin
• 1 pinch cayenne pepper, or to taste
• 3 tablespoons soy sauce
• 4 cups mashed cooked sweet potatoes
• 12 (10 inch) flour tortillas, warmed
• 8 ounces shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• heat oil in a medium skillet and saute onion and garlic until soft. mash beans into the onion mixture. gradually stir in water; heat until warm, 2 to 3 minutes. remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper.
• divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. fold tortillas burrito-style around the fillings and place on a baking sheet.
• bake in the preheated oven until warmed through, about 12 minutes.

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.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

chef john's 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.

Rice Salad With Tuna

Ingredients

• Servings: 6
• 1 cup white rice
• 2 cups water
• 1 (5 ounce) can light tuna in water, drained
• 1 (8 ounce) can whole kernel corn, drained
• 2 tablespoons sweet pickle relish
• 1/2 cup creamy salad dressing (such as miracle whip®)

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. allow to cool.
• stir the rice, tuna, corn, sweet pickle relish, and salad dressing in a large bowl to combine. refrigerate for at least 1 hour before serving.

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.

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.

oyster shooters

Ingredients

• Servings: 12
• 1 (10 ounce) container raw oysters
• 9 fluid ounces tomato juice
• 1 teaspoon prepared horseradish
• 2 teaspoons pepper
• 12 (1.5 fluid ounce) jiggers
• 1 lemon - cut into wedges, for garnish

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a mixing bowl, combine tomato juice, horseradish and pepper. mix thoroughly. cut the lemon into 6 wedges.
• pour 1/2 shot of tomato juice mixture into a small glass. add a shot of . put 1 raw oyster in the glass and garnish with lemon wedge.

Yummy Sweet Potato Casserole

Ingredients

• Servings: 6
• 4 cups sweet potato, cubed
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). put sweet potatoes in a medium saucepan with water to cover. cook over medium high heat until tender; drain and mash.
• in a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. mix until smooth. transfer to a 9x13 inch baking dish.
• in medium bowl, mix the brown sugar and flour. cut in the butter until the mixture is coarse. stir in the pecans. sprinkle the mixture over the sweet potato mixture.
• bake in the preheated oven 30 minutes, or until the topping is lightly brown.

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.

tilapia in tamarind sauce

Ingredients

• Servings: 4
• 1 pound tilapia fillets
• 1 teaspoon tamarind paste
• 1/4 cup hot water
• 1 (1/2 inch) piece fresh ginger, grated
• 2 cloves garlic, pressed
• salt to taste
• 1 teaspoon coarsely ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 2 tablespoons vegetable oil
• 1 teaspoon lemon juice, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 40 mins


• rinse tilapia fillets and dry with paper towels. dissolve tamarind paste in hot water in a bowl; stir ginger, garlic, salt, black pepper, coriander, turmeric, and cumin into tamarind mixture to make a paste. rub paste over fish and let stand 15 minutes to absorb flavors (or longer in refrigerator if desired).
• heat vegetable oil in a large nonstick skillet over medium heat. cook fish with tamarind paste in the hot oil until the flesh is opaque and flaky, about 4 minutes on the first side and 2 minutes on the second side. drizzle with lemon juice.