Stuffed Shells Iii

Ingredients

• Servings: 1
• 1 (12 ounce) package jumbo pasta shells
• 2 eggs, beaten
• 1 (32 ounce) container ricotta cheese
• 1 pound shredded mozzarella cheese, divided
• 8 ounces grated parmesan cheese, divided
• 1 tablespoon dried parsley
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 (28 ounce) jar pasta sauce
• 8 ounces sliced fresh mushrooms

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 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.
• in a large bowl, mix eggs, ricotta, half the mozzarella, half the parmesan, parsley, salt and pepper until well combined. stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
• in a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and parmesan. pour over stuffed shells.
• bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Grilled Chicken And Herbs

Ingredients

• Servings: 4
• 4 large skinless, boneless chicken breast halves
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

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


• preheat grill for medium heat and lightly oil the grate.
• rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. place chicken breasts into a large resealable plastic bag and pour in olive oil. seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
• grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees f (70 degrees c, about 10 minutes per side.

loaded greek burgers

Ingredients

• Servings: 4
• 1 red bell pepper
• spread:
• 2 ounces crumbled feta cheese
• 2 tablespoons mayonnaise
• 2 teaspoons lime juice
• 1 sprig fresh mint, chopped
• 1 sprig fresh parsley, chopped
• burgers:
• 1 pound lean ground beef
• 6 ounces crumbled feta cheese
• 8 ounces fresh spinach - rinsed, drained and coarsely chopped
• 1/4 cup bread crumbs
• 1 egg
• 1 clove garlic, minced
• 1/4 cup chopped onion
• 2 sprigs fresh basil, coarsely chopped
• 3 sprigs fresh mint, coarsely chopped
• 2 sprigs fresh parsley, coarsely chopped
• salt and ground black pepper to taste
• 4 kaiser rolls, split and toasted
• 1 tomato, sliced
• 4 leaves lettuce

Recipe

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


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. line a baking sheet with aluminum foil. cut the red bell pepper in half from top to bottom; remove the stem, seeds, and ribs; place pepper cut-side-down the prepared baking sheet.
• cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. allow the blackened pepper to cool and steam in a paper bag for 5 minutes; peel and dice; set aside.
• stir together the 2 ounces feta cheese, mayonnaise, lime juice, the 1 sprig chopped mint, and the 1 sprig chopped parsley in a small bowl; set aside.
• preheat an outdoor grill for medium heat, and lightly oil the grate.
• place the roasted red pepper, ground beef, feta cheese, spinach, bread crumbs, egg, garlic, onion, basil, the remaining mint, and the remaining parsley in a bowl. sprinkle with salt and pepper, and mix gently with your hands until evenly combined. divide the meat mixture to form 4 equal 4 1/2 inch patties.
• cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c). serve burgers on warm toasted kaiser roll with the feta cheese spread, fresh tomatoes, and lettuce.

lemongrass ground beef skewers

Ingredients

• Servings: 12
• 1/2 cup coarsely chopped lemon grass
• 1 onion, coarsely chopped
• 2 cloves garlic
• 1 1/2 pounds lean ground beef
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon white sugar
• 1 tablespoon cornstarch
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil

Recipe

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


• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• place lemon grass, onion, and garlic in the container of an electric blender or food processor. cover and blend or process until finely chopped, about 10 seconds. scrape lemon grass mixture into a bowl, and stir in beef, salt, pepper, sugar, cornstarch, oyster sauce, and sesame oil.
• form meat mixture into 12 meatballs. thread skewers.
• cook on the preheated grill until the meatballs are well done, about 7 minutes per side. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c).

glazed ham with peach-ginger sauce

Ingredients

• Servings: 10
• 1 (10 pound) fully-cooked, bone-in ham
• 2 teaspoons whole cloves
• 1/4 teaspoon ground cinnamon
• 2 tablespoons brown mustard
• 1/2 cup packed brown sugar
• 1/4 cup packed brown sugar
• 2 tablespoons apple vinegar
• 1 cup peach nectar
• 1 cup peach preserves
• 5 cups frozen peach slices
• 2 teaspoons minced fresh ginger root
• 1 hot cherry pepper, seeded and minced
• 1 (3 inch) cinnamon stick

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• preheat the oven to 325 degrees f (165 degrees c). use a serrated knife to score the top of the ham in a diamond pattern. press whole cloves into the ham and place on a roasting rack in a roasting pan.
• bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees f (60 degrees c). cover with aluminum foil if the ham starts to look dry.
• while the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. set aside. in a saucepan over medium heat, mix together the remaining brown sugar, vinegar, peach nectar and peach preserves. bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.
• remove the ham from the oven and brush liberally with the mustard glaze. increase the oven temperature to 350 degrees f (175 degrees c) and return the ham to the oven, uncovered.
• bake for an additional 20 to 30 minutes, or until glaze is bubbly. allow the ham to rest for 15 to 20 minutes before carving. serve with hot peach-ginger sauce.

angel chicken pasta

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1/4 cup butter
• 1 (.7 ounce) package dry italian-style salad dressing mix
• 1/2 cup white
• 1 (10.75 ounce) can condensed golden mushroom soup
• 4 ounces cream cheese with chives
• 1 pound angel hair pasta

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• in a large saucepan, melt butter over low heat. stir in the package of dressing mix. blend in and golden mushroom soup. mix in cream cheese, and stir until smooth. heat through, but do not boil. arrange chicken breasts in a single layer in a 9x13 inch baking dish. pour sauce over.
• bake for 60 minutes in the preheated oven. twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. cook pasta until al dente, about 5 minutes. drain. serve chicken and sauce over pasta.

Quiche Supreme

Ingredients

• Servings: 2
• 2 (9 inch) deep dish frozen pie crusts
• 1 tablespoon finely chopped green bell pepper
• 1 small onion, finely chopped
• 1 (4.5 ounce) can mushrooms, drained and chopped
• 6 eggs
• 2 cups heavy cream
• 8 ounces shredded monterey jack cheese
• 8 ounces shredded swiss cheese
• 12 ounces cooked ham, chopped
• 1/2 teaspoon vinegar
• 1/8 teaspoon dried tarragon
• 1 pinch garlic powder
• 1 pinch ground nutmeg
• 1 pinch dried parsley
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c) and pre-bake crusts for 10 minutes. set aside to cool on racks.
• in a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. remove from heat and set aside.
• in a large bowl, mix eggs and cream together. stir in the shredded jack and swiss cheese, chopped ham and sauteed vegetables. stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. divide filling into the 2 baked pie crusts.
• bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.