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.

Farmer's Casserole

Ingredients

• Servings: 6
• 3 cups frozen hash brown potatoes
• 3/4 cup shredded pepperjack cheese
• 1 cup cooked ham, diced
• 1/4 cup chopped green onions
• 4 eggs, beaten
• 1 (12 fluid ounce) can evaporated milk
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon salt

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 2 quart baking dish.
• arrange hash brown potatoes evenly in the bottom of the prepared dish. sprinkle with pepperjack cheese, ham, and green onions.
• in a medium bowl, mix the eggs, evaporated milk, pepper, and salt. pour the egg mixture over the potato mixture in the dish. the dish may be covered and refrigerated at this point for several hours or overnight.
• bake for 40 to 45 minutes (or 55 to 60 minutes if made ahead and chilled) in the preheated oven, or until a knife inserted in the center comes out clean. let stand 5 minutes before serving.

Hotdish No One Likes

Ingredients

• Servings: 6
• 8 potatoes - peeled and sliced thin
• 4 carrots, sliced thin
• 1 pound ground beef
• 2 (10.75 ounce) cans condensed tomato soup

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a 9x13 inch baking dish, combine potatoes, carrots and ground beef. spread condensed soup over top.
• cover dish, and bake in preheated oven for 60 to 75 minutes. remove from oven, and let stand 5 minutes before serving.

shredded beef chimichangas

Ingredients

• Servings: 4
• 2 pounds boneless beef chuck roast, trimmed of fat
• 1/4 cup water
• 1 1/2 cups beef broth
• 3 tablespoons red vinegar
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 4 (8 inch) flour tortilla
• 3 tablespoons butter, melted
• 1 cup salsa
• 1/2 cup shredded monterey jack cheese
• 1/2 cup sour cream

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• place beef in a dutch oven over medium heat. pour in water. cover, and cook for 30 minutes. remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. in a medium bowl, combine beef broth, red vinegar, chili powder and cumin. pour over beef. cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. allow to cool, then shred and mix with pan juices.
• preheat oven to 500 degrees f (260 degrees c).
• brush both sides of each tortilla with melted butter. spoon shredded beef filling down center of each tortilla. fold ends over filling, then fold sides to center to make a packet. place chimichangas, seam side down, in a 9- by 13-inch baking pan.
• bake in preheated oven for 8 to 10 minutes, or until golden brown. serve with shredded cheese, sour cream and salsa.

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.

Fifteen Bean Soup

Ingredients

• Servings: 6
• 1 (16 ounce) package dry mixed beans
• 6 slices bacon
• 1 onion, chopped
• 1 tablespoon garlic powder
• 1 (15 ounce) can mixed vegetables, drained
• water to cover
• salt and pepper to taste

Recipe

• soak beans in a large bowl overnight; drain.
• in a large pot over medium high heat, combine the beans, bacon, onion, garlic powder and mixed vegetables. fill with water to cover and season with salt and pepper to taste.
• bring to a boil, reduce heat to low and simmer for 60 to 90 minutes, or until beans are tender.

Brown Sugar And Pineapple Glazed Ham

Ingredients

• Servings: 1
• 1 (6 pound) fully-cooked, bone-in ham
• 1 fresh pineapple
• 2 (6 ounce) cans pineapple juice
• 1 cup brown sugar

Recipe

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

Ready Time: 1 hr 50 mins


• preheat oven to 325 degrees f (165 degrees c). place the ham, cut side down, into a roasting pan.
• cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. slice the pineapple into 1/2-inch slices and cut the cores out of the slices. pin the slices the ham with toothpicks.
• bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 140 degrees f (60 degrees c), 1 1/2 to 2 hours.
• while the ham is baking, mix the pineapple juice and brown sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened. work carefully because the glaze will be sticky and very hot.
• pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.

prime rib au jus with yorkshire pudding

Ingredients

• Servings: 6
• 1 (5 pound) bone-in beef rib roast
• 8 cloves garlic, quartered
• 3/4 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 cups eggs
• 2 cups milk
• 1 pinch salt
• 2 cups all-purpose flour
• 1/2 cup pan drippings from prime rib
• 1/2 cup white
• 2 cups beef stock

Recipe

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

Ready Time: 4 hrs 20 mins


• place the roast bone-side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. stuff each hole with a sliver of garlic. sprinkle with 3/4 teaspoon salt, and lots of black pepper. allow the roast to stand at room temperature for 2 hours. this will take the chill off and allow the meat to cook more evenly.
• meanwhile, beat together the eggs and milk with a pinch of salt until smooth. stir in flour until smooth. cover the yorkshire pudding batter, and place in the refrigerator.
• preheat oven to 450 degrees f (230 degrees c).
• cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees f (175 degrees c), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees f (60 degrees c), about 1 hour.
• when the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the yorkshire pudding. measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.
• place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees f (220 degrees c). let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. bake 20 to 25 minutes until the puddings have risen tall and are golden brown.
• while the yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. stir in the , and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. cook 10 minutes, then strain and serve with the roast and puddings.

Easy Chicken Fajita Marinade

Ingredients

• Servings: 10
• 1/2 cup vegetable oil
• 2 tablespoons chili powder
• 2 tablespoons lime juice
• 2 tablespoons honey
• 2 tablespoons garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 3 pounds skinless, boneless chicken breasts, cut into strips

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 4 hrs 35 mins


• whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. place chicken strips into a large resealable plastic bag; pour marinade over chicken. knead bag to coat chicken with marinade. squeeze out air, seal bag, and refrigerate 4 hours to overnight.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove chicken strips from marinade; discard used marinade.
• grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees f (70 degrees c), about 10 minutes per side.

Fisherman's Quick Fish

Ingredients

• Servings: 4
• 4 (6 ounce) fillets cod
• 1 cup creamy italian-style salad dressing
• 1/4 cup shredded sharp cheddar cheese
• 1 cup crushed potato chips

Recipe

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


• preheat oven to 500 degrees f (260 degrees c). coat a 9x13 inch baking dish with non-stick cooking spray.
• in a medium bowl, marinate the fish fillets in the salad dressing for a few minutes.
• toss the shredded cheese and crushed chips together. place the marinated fish fillets in the prepared baking dish and top with the cheese/chip mixture. discard the leftover marinade.
• bake, uncovered in the preheated oven for 8 to 10 minutes or until the fish can be flaked with a fork.

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.

simplylo's oven-baked sesame chicken

Ingredients

• Servings: 6
• 1/2 cup soy sauce
• 1/2 cup dry
• 2 tablespoons minced garlic
• 2 tablespoons brown sugar
• 1 teaspoon ground ginger
• 1 whole chicken, cut into pieces
• cooking spray
• 1 cup wheat germ
• 1/2 cup italian seasoned bread crumbs
• 1/4 cup sesame seeds
• 1/4 cup dried parsley
• 3/4 teaspoon ground black pepper
• 1 teaspoon paprika

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 3 hrs 15 mins


• whisk together the soy sauce, , garlic, brown sugar, and ginger in a bowl; pour into a large resealable plastic bag. add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for at least 2 hours.
• preheat an oven to 350 degrees f (175 degrees c). spray a baking rack with cooking spray, and place on a baking sheet.
• remove the chicken from the marinade, and shake off excess. discard the remaining marinade.
• mix the wheat germ, bread crumbs, sesame seeds, parsley, black pepper, and paprika together in a separate large resealable plastic bag. add the chicken to the bag and shake to coat the pieces with the bread crumb mixture; transfer the coated chicken pieces to the prepared baking rack.
• bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. an instant-read thermometer inserted into the thickest part of of a thigh, not touching bone, should read at least 160 degrees f (70 degrees c).

rollitos de pollo en salsa de guajillo (chicken rolls in guajillo pepper sauce)

Ingredients

• Servings: 6
• 1/4 onion
• 1 clove garlic
• 2 teaspoons vegetable oil
• 4 cloves garlic, minced
• 1 (16 ounce) can sliced mushrooms, drained
• 2 teaspoons minced fresh cilantro
• 6 (5 ounce) skinless, boneless chicken breast halves, pounded 1/3 inch thick
• 8 ounces thinly sliced ham
• 2 teaspoons vegetable oil
• 2 cups water
• 5 guajillo chile peppers, stemmed and seeded
• 1 pound tomatoes, seeded and chopped
• 2 teaspoons vegetable oil
• 1/2 cup orange juice
• 1/2 teaspoon dried oregano
• salt to taste

Recipe

Preparation Time: 50 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). place the onion quarter, and garlic clove on a small pan, and place in the oven to roast as oven comes to temperature. remove once golden.
• meanwhile, heat 2 teaspoons vegetable oil in a skillet over medium heat. stir in minced garlic, and cook for about a minute until golden brown and fragrant. pour in mushrooms, and cook for a minute or two until the garlic flavor has infused the mushrooms, and they are no longer soggy. stir in the cilantro, then remove from heat.
• prepare the rolls by laying each chicken breast your work surface. spoon some of the mushroom filling the center of the chicken breast, then cover with the ham. roll into a firm cylinder, and secure with toothpicks.
• heat 2 teaspoons of vegetable oil in a skillet over medium-high heat. add the chicken rolls; sear until golden brown on all sides, about 5 minutes. place into the preheated oven, and cook until they reach an internal temperature of 160 degrees f (70 degrees c), 15 to 20 minutes.
• while the chicken is baking, bring the water to a boil, and blanch the guajillo chiles until softened, about 30 seconds. place chiles into a blender, along with the tomatoes, roasted onion, and roasted garlic; puree until smooth, using water as needed to make a smooth sauce.
• heat 2 teaspoons of vegetable oil in a skillet over medium heat. pour in the pureed sauce, and bring to a boil. pour in the orange juice, season with oregano, and salt to taste. return to a boil, then reduce heat to medium, and simmer for 5 minutes.
• to serve, remove the toothpicks from the chicken rolls, and slice each into 3 or 4 slices. arrange dinner plates, and bathe with sauce.

slow cooker lemon and thyme chicken

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 (3 pound) whole chicken
• salt and pepper to taste
• 2 lemons
• 1 onion, coarsely chopped
• 1 teaspoon dried thyme
• 1/2 cup dry white
• 1 teaspoon crushed garlic

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 25 mins


• heat the olive oil in a large skillet over medium-high heat. season the chicken with salt and pepper, then fry in the hot oil until browned on all sides.
• meanwhile, chop one of the lemons into chunks and place into a slow cooker along with the onion, thyme, white and garlic. cut the remaining lemon into quarters and stuff into the cavity of the chicken. place the chicken into the slow cooker breast side down on top of the onion and lemon mixture. cover and cook on low for 6 hours, or for 3 hours on high. chicken is done when the legs move easily in their sockets and the internal temperature of the breast has reached 160 degrees f (70 degrees c).

Ham And Veggie Quiche

Ingredients

• Servings: 6
• 1/2 cup chopped green bell peppers
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped onion
• 2/3 cup whole kernel corn, drained
• 1/2 cup frozen green peas, thawed
• 1/3 cup green beans, drained
• salt and pepper to taste
• 2 cups low-fat cottage cheese
• 3 egg whites
• 1 cup finely diced smoked ham
• 1/4 cup chopped green onions
• 1/2 cup shredded mozzarella cheese

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). lightly grease a 9x13 inch baking dish.
• in a large bowl, combine green bell pepper, red bell pepper, onion, corn, peas and green beans; season with salt and pepper. stir in cottage cheese and egg whites. pour into prepared baking dish. sprinkle on ham and green onion. top with cheese.
• bake in preheated oven until center is set, about 40 to 60 minutes.

slow cooker lemon and thyme chicken

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 (3 pound) whole chicken
• salt and pepper to taste
• 2 lemons
• 1 onion, coarsely chopped
• 1 teaspoon dried thyme
• 1/2 cup dry white
• 1 teaspoon crushed garlic

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 25 mins


• heat the olive oil in a large skillet over medium-high heat. season the chicken with salt and pepper, then fry in the hot oil until browned on all sides.
• meanwhile, chop one of the lemons into chunks and place into a slow cooker along with the onion, thyme, white and garlic. cut the remaining lemon into quarters and stuff into the cavity of the chicken. place the chicken into the slow cooker breast side down on top of the onion and lemon mixture. cover and cook on low for 6 hours, or for 3 hours on high. chicken is done when the legs move easily in their sockets and the internal temperature of the breast has reached 160 degrees f (70 degrees c).

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.

stuffed tomato basil chicken

Ingredients

• Servings: 4
• 4 (6 ounce) boneless, skinless chicken breasts
• 1/2 (12 ounce) bottle garlic and herb marinade
• 16 fresh basil leaves
• 1 large tomato, thinly sliced
• 4 slices provolone cheese
• 12 slices bacon
• 1/4 cup freshly grated parmesan

Recipe

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


• place chicken breasts on a cutting board. with a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. open the chicken breasts like a book. place chicken and marinade into a large resealable plastic bag. refrigerate for 30 minutes.
• preheat oven to 500 degrees f (260 degrees c).
• place opened chicken breasts on a broiler pan. place 4 basil leaves on the bottom half of each chicken breast. top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). wrap 3 slices bacon around each chicken breast.
• cook in preheated oven for 15 minutes. turn chicken, and cook 15 minutes more. remove from oven, and sprinkle chicken with parmesan. return to oven, and cook until cheese is melted, about 2 to 3 minutes.

Roasted Peanuts

Ingredients

• Servings: 1
• 1 pound raw peanuts, in shells

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 500 degrees f (260 degrees c).
• arrange peanuts in a single layer on a cookie sheet, and place in the preheated oven.
• turn oven off. leave peanuts in oven for 1 hour without opening door. serve warm or at room temperature.

roast duck with apple dressing

Ingredients

• Servings: 4
• 1 (4 pound) whole duck
• salt and pepper to taste
• 1 teaspoon poultry seasoning
• 1/2 tablespoon butter
• 3 tablespoons chopped onion
• 5 stalks celery, chopped
• 3 cups peeled, cored and chopped apple
• 3 cups cornbread crumbs
• 1 tablespoon olive oil

Recipe

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

Ready Time: 1 hr 30 mins


• rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.
• melt butter in a small skillet over medium heat. saute onion and celery in butter until tender. in a medium bowl, combine with apple and cornbread crumbs. mix together to make dressing (if necessary, add a little water to moisten).
• preheat oven to 350 degrees f (175 degrees c).
• fill the duck's cavity with dressing, and sew shut with kitchen twine. rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.
• bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees f (80 degrees c.)

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.

blue stuffed buffalo burger

Ingredients

• Servings: 8
• 2 pounds ground buffalo
• 2 teaspoons salt
• ground black pepper to taste
• 1/2 cup crumbled blue cheese
• 8 whole wheat hamburger buns, split and toasted
• 1/2 cup mayonnaise
• 8 leaves bibb lettuce
• 1/2 red onion, cut in 1/2-inch slices
• 8 slices tomato

Recipe

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


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• season the ground buffalo with salt and pepper; form into 8 balls. press a cavity in each ball with your thumb pressing halfway into each ball; place a tablespoon of blue cheese into the hole and seal the meat around the cheese. press each ball into a patty shape.
• cook the burgers on the preheated grill until cooked to your desired degree of doneness, 4 to 6 minutes per side for well done. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c). spread the toasted buns with mayonnaise. place a burger patty each bun bottom, then place a lettuce leaf, onion rings, and tomato slice each sandwich. top with the remaining buns to serve.

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.

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.

Baked Brunch Omelet

Ingredients

• Servings: 1
• 1/2 (1 pound) loaf white bread, cut into cubes
• 1 1/2 pounds cheddar cheese, shredded
• 1 cup cubed cooked ham
• 8 eggs
• 2 cups milk
• 1 pinch salt
• 1 dash hot pepper sauce, or to taste
• 1/4 cup chopped green onion

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking pan.
• place half of the bread cubes on bottom of baking pan. sprinkle with half of the ham and then half of the cheese; repeat.
• in a large bowl, beat together eggs, milk, salt, hot sauce and green onions. pour egg mixture into pan.
• place pan on top of a baking sheet with a rim and place in oven. pour water into baking sheet and bake for 60 minutes, or until eggs have set.

Ham With Pineapple

Ingredients

• Servings: 20
• 1 (12 pound) bone-in ham
• 1/2 cup whole cloves
• 1 (20 ounce) can pineapple rings in heavy syrup
• 1/2 cup packed brown sugar
• 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
• 1 (4 ounce) jar chopped maraschino cherries

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• preheat the oven to 325 degrees f (160 degrees c).
• place ham in a roasting pan. score the rind of the ham with a diamond pattern. press a clove into the center of each diamond. drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. coat the ham with this mixture. arrange the pineapple rings over the outside of the ham. place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
• bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees f (72 degrees c). be sure the meat thermometer is not touching the bone. remove toothpicks before serving.

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.

Golden Vegetable Chicken

Ingredients

• Servings: 4
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 2 onion, sliced into thin rings
• 4 potatoes, sliced
• 2 carrots, sliced
• 1 sweet potato, sliced
• 1 tomato, sliced
• 5 tablespoons mayonnaise
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon garlic powder
• salt and pepper to taste

Recipe

• if you have time, place chicken in cayenne pepper, turmeric, garlic powder, salt and pepper for 2 to 3 hours. if not, mix these spices together and cover both sides of the chicken pieces with the mixture, then cover each piece of chicken completely with mayonnaise on both sides.
• preheat oven to 400 degrees f (200 degrees c).
• place the sliced onions, potatoes and carrots in a lightly greased 9x13 inch baking dish. put chicken pieces on top, then place the tomato and sweet potato slices around the chicken. cover dish with aluminum foil and bake in the preheated oven for 15 minutes.
• lower heat to 325 degrees f (165 degrees c). bake for another 45 to 60 minutes, turning chicken over once, until vegetables are soft and chicken juices run clear. remove aluminum foil and grill in the oven for 5 to 7 minutes on each side of chicken, to give it a nice coloring. enjoy!

Super Easy Polish Cabbage Rolls

Ingredients

• Servings: 1
• 2/3 cup uncooked white rice
• 1 1/3 cups water
• 1 large head cabbage
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 1/2 pounds ground chicken
• 2 eggs
• 4 cloves garlic, pressed
• salt and ground black pepper to taste
• 1 pinch dried marjoram
• 2 (8 ounce) cans tomato sauce

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a 9x13 baking dish.
• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. allow rice to cool slightly.
• meanwhile, bring a large pot of water to a boil. remove the core from the cabbage, and place cabbage in the boiling water. remove the outer leaves as they soften. set leaves aside.
• heat butter in a skillet over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes. stir together the cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
• place about 1/4 cup of the meat mixture in the center of each cabbage leaf. roll leaf and tuck ends in to enclose filling. secure each roll with a toothpick if necessary. place rolls into prepared baking dish. pour tomato sauce over the rolls.
• bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. an instant-read thermometer inserted into the center of casserole should read at least 160 degrees f (70 degrees c).

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.

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.

Gourmet Grilling Burgers

Ingredients

• Servings: 8
• 2 pounds lean ground beef
• 1/2 pound bulk italian sausage
• 1/2 large red onion, chopped
• 2 anaheim chile peppers, chopped
• 3 cloves garlic, minced
• 3/4 pound muenster cheese, shredded
• 1 egg
• 1 tablespoon worcestershire sauce
• 1 teaspoon chili powder
• salt and pepper to taste

Recipe

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


• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• mix the ground beef, sausage, onion, chile pepper, garlic, muenster cheese, egg, worcestershire sauce, and chili powder in a mixing bowl until evenly combined. season to taste with salt and pepper and mix again. form the meat mixture into 8 patties.
• cook on the preheated grill until the burgers are no longer pink in the center, about 7 minutes per side. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c).

chicken marbella

Ingredients

• Servings: 6
• 1 sprig fresh rosemary, leaves removed and chopped
• 1 lemon, juiced
• 2 teaspoons butter
• 2 tablespoons minced garlic
• 2 tablespoons soy sauce
• 1 tablespoon hot pepper sauce
• 2 1/2 pounds bone-in chicken breast halves, with skin
• 1 pound fingerling potatoes, scrubbed
• 2 carrots, peeled and cut in chunks
• 1 onion, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• 1 tomato, chopped
• 15 pitted prunes
• 20 pitted kalamata olives
• 1/4 cup white
• 1/4 cup chicken broth

Recipe

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

Ready Time: 1 hr 45 mins


• preheat oven to 325 degrees f (165 degrees c).
• place the rosemary leaves, lemon juice, butter, garlic, soy sauce, and hot pepper sauce into the work bowl of a food processor, and pulse several times to form a paste.
• rub the rosemary-lemon mixture underneath the skin of the chicken breast halves, and place chicken into a large dutch oven. arrange potatoes, carrots, onion, mushrooms, tomato, prunes, and olives around the chicken. pour the white and chicken broth over the chicken and vegetables.
• bake in the preheated oven until chicken is no longer pink at the bone and the potatoes are tender, about 1 hour and 15 minutes, stirring chicken and vegetables with pan juices after 45 minutes. an instant-read thermometer, inserted into the thickest part of a chicken breast and not touching bone, should read at least 160 degrees f (70 degrees c).

no ordinary meatloaf

Ingredients

• Servings: 1
• 1 serving cooking spray (optional)
• 2 cups corn bread stuffing mix
• 1 pound ground beef
• 1 pound ground lamb
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1 (14.5 ounce) can diced tomatoes
• 2 eggs, beaten
• 2 teaspoons seasoned salt
• 1 teaspoon garlic and herb seasoning blend
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x5 inch loaf pan with nonstick cooking spray.
• in food processor or blender, pulse stuffing mix to fine crumbs; place in large bowl. stir in ground beef, ground lamb, onion, green pepper, tomatoes, eggs, seasoned salt, seasoning blend, and pepper. use your hands to mix very well; pat into prepared pan.
• bake in preheated oven until no longer pink in the center, 45 minutes to 1 hour. an instant-read thermometer inserted into the center should read at least 160 degrees f (72 degrees c). cool for 5 to 10 minutes before slicing.

Easy Cheesy Chicken Bake

Ingredients

• Servings: 4
• 1 (11 ounce) can condensed cheese soup
• 1/2 (10.75 ounce) can water
• 1 teaspoon dried parsley
• 3 skinless, boneless chicken breast halves
• 6 potatoes, sliced
• 1 head fresh broccoli, chopped

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl combine soup with water and parsley and mix together. place chicken and potatoes in a 9x13 inch baking dish and pour cheese mixture over all. cover dish with aluminum foil.
• bake, covered, in preheated oven for 60 minutes. add broccoli to dish and bake for another 10 to 15 minutes, or until cooked through and tender.

lamb feta peppers

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 6 medium green bell peppers
• 2 tablespoons chopped fresh dill
• 3/4 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground black pepper
• 1 cup cooked rice
• 8 ounces ground lamb
• 1 cup crumbled feta cheese
• 1 cup tomato sauce
• 1 cup cold water
• 1 tablespoon fresh lemon juice
• 1 teaspoon white sugar

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 375 degrees f (190 degrees c).
• heat oil in a medium skillet over medium heat, add onion and cook for four minutes until soft. stir in garlic and cook one minute.
• slice tops off peppers and remove seeds. stand peppers upright in a a 9x12-inch baking dish.
• in large bowl, combine onion mixture, dill, salt, allspice and pepper. mix in rice and lamb, fold in feta cheese. stuff peppers with mixture.
• mix tomato sauce with water, lemon juice and sugar. pour half over peppers, and half over bottom of dish. cover with foil.
• bake in the preheated oven for 45 minutes. uncover and continue baking 15 minutes, basing occasionally with sauce, until a meat thermometer inserted in center of filling reads 160 degrees f (70 degrees c).

Easter Leg Of Lamb

Ingredients

• Servings: 6
• marinade:
• 1 (16 ounce) container plain yogurt
• 4 sprigs fresh rosemary, leaves stripped
• 1/2 bunch fresh parsley, stems removed
• 1/2 head garlic, peeled and smashed
• 1 1/2 lemons, zested
• 1/2 (6 pound) leg of lamb
• for roasting:
• 2 large onions, quartered
• 1/4 cup olive oil
• 3 tablespoons kosher salt
• 3 tablespoons ground black pepper
• 4 sprigs fresh rosemary, leaves stripped
• 1/2 bunch fresh parsley, stems removed
• 1/2 head garlic
• 1 1/2 lemons, zested

Recipe

Preparation Time: 35 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• mix yogurt, 4 sprigs of rosemary, 1/2 bunch of parsley, smashed garlic, and zest of 1 1/2 lemons in a large bowl. place the leg of lamb in the yogurt mixture and stir to coat. cover and refrigerate for 24 to 48 hours.
• the next day, preheat an oven to 400 degrees f (200 degrees c). spread onions on the bottom of a roasting pan. remove lamb from the marinade, rinse and pat dry. set aside.
• place olive oil, salt, pepper, 4 sprigs of rosemary, 1/2 bunch of parsley, 1/2 head of garlic, and zest of 1 1/2 lemons in a food processor. process until the mixture becomes a smooth paste. rub leg of lamb with the paste, and place on top of the onions in the roasting pan.
• bake in the preheated oven for 20 minutes, then reduce the temperature to 325 degrees f (165 degrees c). continue baking until desired doneness, 40 to 50 minutes for medium. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).

ground beef 'wellington' with fennel

Ingredients

• Servings: 2
• 1 tablespoon vegetable oil
• 1/2 cup diced onion
• 1/4 cup fennel, chopped
• 1 tablespoon garlic, minced
• 1/2 teaspoon fennel seed
• 1/4 teaspoon crushed red pepper flakes
• 1 eggs
• 1 pound ground beef
• 2 tablespoons dry bread crumbs
• 1 tablespoon dried parsley
• 1 teaspoon salt
• 1 (8 ounce) package refrigerated crescent rolls

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a baking sheet.
• heat the vegetable oil in a skillet over medium heat. stir in the onion, fennel, and garlic. cook and stir until the fennel is tender, and the onion has softened and turned translucent, about 5 minutes. stir in the fennel seed and red pepper flakes, and cook for 1 minute more. meanwhile, beat the egg in a bowl, then mix in the ground beef, bread crumbs, parsley, and salt. add the cooked vegetable mixture, and stir until combined.
• separate the crescent roll dough into two squares. divide the meat mixture among the crescent roll squares, then seal the dough around the meat. place seam-side-down the prepared baking sheet.
• bake in the preheated oven until the pastry has turned golden-brown, and the center of the pastries registers 160 degrees f (71 degrees c) on a kitchen thermometer, about 30 minutes. slice and serve.

apple lamb chops and stuffing

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 6 (1-inch thick) boneless lamb loin chops
• 1 1/2 cups water
• 1/4 cup margarine
• 1 (6 ounce) package lamb stuffing mix
• 1 (21 ounce) can apple pie filling with cinnamon

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• heat vegetable oil in a large skillet over medium-high heat; brown lamb chops in the hot oil, 3 to 4 minutes per side.
• bring water and margarine to a boil in a saucepan; add stuffing mix and cover. remove saucepan from heat and let stand 5 minutes to absorb water. remove cover and fluff stuffing with a fork.
• spread apple pie filling into the prepared baking dish; layer lamb chops pie filling layer. spoon stuffing over lamb chops. cover baking dish with aluminum foil.
• bake in the preheated oven for 35 minutes. remove aluminum foil and cook until lamb is no longer pink in the center, about 10 more minutes. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).

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.

mediterranean lamb burgers

Ingredients

• Servings: 4
• 1 pound ground lamb
• 1/2 pound ground beef
• 3 tablespoons chopped fresh mint
• 1 teaspoon minced fresh ginger root
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (16 ounce) container greek yogurt
• 1/2 lemon, zested
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1 large sweet onion, cut into 1/2-inch slices
• 4 slices green tomato
• 4 ciabatta sandwich rolls, sliced horizontally
• 1 (8 ounce) package feta cheese, sliced
• 8 baby arugula leaves

Recipe

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


• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. divide evenly into four portions and shape in to large patties. set aside. mix greek yogurt, lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and refrigerate.
• cook the lamb and beef patties on the preheated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c). place the slices of onion and green tomato on the grill. cook until lightly charred, about 1 minute on each side.
• spread yogurt sauce over the sliced ciabatta rolls. assemble each burger by placing the patty on the the roll, and dividing the feta cheese slices over the patties. top with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.

Summer Sausage

Ingredients

• Servings: 2
• 1 pound ground venison
• 1 pound lamb sausage
• 1 1/2 teaspoons mustard powder
• 1 teaspoon mustard seed
• 2 teaspoons liquid smoke flavoring
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion salt
• 1 1/2 teaspoons meat tenderizer
• 1/4 cup water, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• in a large bowl, mix together the ground venison and lamb sausage. season with mustard powder, mustard seed, liquid smoke, garlic powder, onion salt, and meat tenderizer. mix in just enough water to make the mixture sticky. cover, and refrigerate for three days, mixing once a day.
• on the fourth day, preheat the oven to 160 degrees f (70 degrees c). form the mixture into 2 inch rolls, and place them on a baking sheet.
• bake for 6 hours in the preheated oven, until firm and cooked through. wrap in plastic wrap, and refrigerate until needed.

christine's meat loaf

Ingredients

• Servings: 1
• 1 pound ground beef
• 1/2 pound ground turkey
• 1/2 pound bulk italian sausage
• 1 (10.75 ounce) can vegetable beef soup (such as campbell's®)
• 2 eggs, lightly beaten
• 1/2 cup plain bread crumbs
• 1/4 cup barbeque sauce
• 1/4 cup ketchup
• 1/4 teaspoon prepared yellow mustard
• 1 teaspoon minced garlic, or to taste
• 2 dashes worcestershire sauce
• 2 dashes browning sauce (such as kitchen bouquet®)
• 2 pinches seasoned salt (such as johnny's seasoning salt®)
• 2 pinches ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix ground beef, ground turkey, italian sausage, vegetable soup, eggs, bread crumbs, barbeque sauce, ketchup, yellow mustard, garlic, worcestershire sauce, browning sauce, seasoned salt, and black pepper in a bowl until thoroughly combined. form into a loaf and place meat loaf into a 9x13-inch baking dish.
• bake in the preheated oven until meat loaf is browned and no longer pink inside, 60 to 75 minutes. an instant-read meat thermometer inserted into the thickest part of the loaf should read at least 160 degrees f (70 degrees c). let meat loaf rest for 10 minutes before cutting into 1/2-inch thick slices.

apricot brisket

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 6 pounds beef brisket
• 1 onion, chopped
• 2 cloves crushed garlic
• 1 (1 ounce) package dry onion soup mix
• 1 pound dried apricots

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 45 mins


• in a large heavy skillet, heat oil over medium high heat. when the oil is hot, brown the beef on all sides. if the brisket is too large, cut it in half first, and brown in two stages. place the meat in a large dutch oven with a lid.
• add onions to the drippings in the skillet. saute over medium heat until the onions are beginning to brown. stir in garlic, and cook for 2 or 3 more minutes. pour over the brisket in the dutch oven.
• empty one package of dry, instant onion soup mix over the browned onions and meat. arrange all of the apricots on top of the soup mix. pour enough water around outside of meat, not on top, to cover the sides of brisket. cover.
• bake at 325 degrees f (160 degrees c) for 1 hour. check liquid; if dish is starting to look dry, add a bit more water around meat. cover, and cook another hour. remove lid, and stir apricots into gravy. leave uncovered, and cook for another hour. stir gravy again, and add more water if the gravy is too thick. meat should be very tender; if necessary, bake for an additional 1/2 hour. cut across grain to serve.

Super Easy Polish Cabbage Rolls

Ingredients

• Servings: 1
• 2/3 cup uncooked white rice
• 1 1/3 cups water
• 1 large head cabbage
• 2 tablespoons butter
• 1 onion, finely chopped
• 1 1/2 pounds ground chicken
• 2 eggs
• 4 cloves garlic, pressed
• salt and ground black pepper to taste
• 1 pinch dried marjoram
• 2 (8 ounce) cans tomato sauce

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). grease a 9x13 baking dish.
• bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. allow rice to cool slightly.
• meanwhile, bring a large pot of water to a boil. remove the core from the cabbage, and place cabbage in the boiling water. remove the outer leaves as they soften. set leaves aside.
• heat butter in a skillet over medium heat, and cook and stir the onion until softened and translucent, about 5 minutes. stir together the cooked onion, ground chicken, cooked rice, eggs, garlic, salt, pepper, and marjoram in a bowl.
• place about 1/4 cup of the meat mixture in the center of each cabbage leaf. roll leaf and tuck ends in to enclose filling. secure each roll with a toothpick if necessary. place rolls into prepared baking dish. pour tomato sauce over the rolls.
• bake, covered, in the preheated oven until the meat in the rolls is no longer pink, 45 to 60 minutes. an instant-read thermometer inserted into the center of casserole should read at least 160 degrees f (70 degrees c).

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.

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.

easy crispy baked chicken

Ingredients

• Servings: 6
• 2 cups crushed saltine crackers
• 1 teaspoon seasoned salt
• 1 pinch garlic powder, or to taste
• 6 skinless, boneless chicken breast halves
• 1/2 cup margarine, melted

Recipe

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


• preheat oven to 425 degrees f (220 degrees c). grease a baking dish.
• mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. dip chicken breasts into melted margarine and press into cracker mixture until coated. arrange chicken in prepared baking dish.
• bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (75 degrees c).

easy crispy baked chicken

Ingredients

• Servings: 6
• 2 cups crushed saltine crackers
• 1 teaspoon seasoned salt
• 1 pinch garlic powder, or to taste
• 6 skinless, boneless chicken breast halves
• 1/2 cup margarine, melted

Recipe

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


• preheat oven to 425 degrees f (220 degrees c). grease a baking dish.
• mix cracker crumbs, seasoned salt, and garlic powder in a shallow bowl. dip chicken breasts into melted margarine and press into cracker mixture until coated. arrange chicken in prepared baking dish.
• bake in preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 45 to 60 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (75 degrees c).

chicken and sweet potato bake

Ingredients

• Servings: 2
• 1 large mcintosh apple - peeled, cored, and diced
• 2 sweet potatoes, peeled and cubed
• 1 small onion, sliced
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• salt and pepper to taste
• 2 bone-in chicken breast halves

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• stir the apple, sweet potatoes, onion, nutmeg, cinnamon, ginger, salt, and pepper together in a bowl. pour into a baking dish and place the chicken breasts on top.
• bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, 45 to 60 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).

chicken meatballs and spaghetti

Ingredients

• Servings: 8
• sauce:
• 1 (16 ounce) can crushed tomatoes
• 1 (8 ounce) can diced tomatoes
• 3 (6 ounce) cans tomato paste
• 2 1/4 cups water
• 1 tablespoon dried basil
• salt and pepper, to taste
• meatballs:
• 2 pounds ground chicken
• 1 cup dry bread crumbs
• 1/2 cup grated parmesan cheese
• 2 eggs, lightly beaten
• 2 tablespoons italian seasoning
• salt and pepper, to taste
• cooking spray
• 1 (16 ounce) package whole-wheat spaghetti

Recipe

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


• stir together the crushed tomatoes, diced tomatoes, tomato paste, water, and basil in a large saucepan over medium heat. salt and pepper to taste. bring to a boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs.
• mix together the ground chicken, bread crumbs, parmesan cheese, eggs, italian seasoning, salt, and pepper in a medium bowl. roll into 1 inch balls. heat a large skillet over medium heat, and coat with cooking spray. brown the meatballs on all sides. add meatballs to the simmering pasta sauce and cook until internal temperature of meatballs reaches a minimum of 160 degrees f (72 degrees c), about 30 minutes.
• fill a large pot with lightly salted water, and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, and return to a boil. cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. drain. serve the meatballs and sauce over the cooked spaghetti.

Cheesy Lamb Chop Casserole

Ingredients

• Servings: 4
• 4 potatoes, peeled and sliced
• 4 thick cut boneless lamb chops
• 1 (10.75 ounce) can condensed cheddar cheese soup
• 1 (10.5 ounce) can condensed french onion soup
• 1 (8 ounce) package shredded monterey jack cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• line the bottom of a 9x13 inch baking pan with sliced potatoes. arrange the lamb chops on top of the potatoes.
• in a bowl, stir together the cheddar cheese and french onion soups. pour the soup over the lamb chops.
• cover pan and bake in preheated oven for 60 minutes, or until internal lamb temperature reaches 145 degrees f (63 degrees c). sprinkle chops with monterey jack cheese and serve.

Pickle Steak

Ingredients

• Servings: 6
• 12 dill pickle spears
• 1 large onion, sliced and halved
• 3 (1/4 inch thick) round steaks, cut into 4 pieces and pounded thin
• toothpicks
• 1/4 cup vegetable oil
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 3 (10.75 ounce) cans condensed cream of mushroom soup, undiluted

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• place one pickle spear and an equal amount of halved onion slices on one side of each piece of steak. roll, and secure with toothpicks.
• heat the oil in skillet over medium heat. place the flour and eggs in two separate bowls. dip rolled steak first in the eggs, then in the flour to coat. fry coated steaks in the skillet until browned on all sides. transfer to the baking dish. pour cream of mushroom soup into the skillet, and scrape up browned bits. pour evenly over the steaks in the baking dish.
• bake 45 minutes in the preheated oven, to a minimum temperature of 160 degrees f (72 degrees f).

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.