spinach quiche

Ingredients

• Servings: 1
• 1/2 cup butter
• 3 cloves garlic, chopped
• 1 small onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (4.5 ounce) can mushrooms, drained
• 1 (6 ounce) package herb and garlic feta, crumbled
• 1 (8 ounce) package shredded cheddar cheese
• salt and pepper to taste
• 1 (9 inch) unbaked deep dish pie crust
• 4 eggs, beaten
• 1 cup milk
• salt and pepper to taste

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a medium skillet, melt butter over medium heat. saute garlic and onion in butter until lightly browned, about 7 minutes. stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. season with salt and pepper. spoon mixture into pie crust.
• in a medium bowl, whisk together eggs and milk. season with salt and pepper. pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
• bake in preheated oven for 15 minutes. sprinkle top with remaining cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. allow to stand 10 minutes before serving.

colonial hot buttered rum

Ingredients

• Servings: 8
• 2 cups brown sugar
• 1/2 cup butter
• 1 pinch salt
• 2 quarts hot water
• 3 cinnamon sticks
• 6 whole cloves
• 2 cups
• 1 cup sweetened whipped cream
• ground nutmeg to taste

Recipe

Preparation Time: 5 mins Cook Time: 6 hrs

Ready Time: 6 hrs 5 mins


• combine the brown sugar, butter, salt and hot water in 5 quart slow cooker. add cinnamon sticks and cloves. cover and cook on low for 5 hours. stir in rum.
• ladle from the slow cooker into mugs, and top with whipped cream and a dusting of nutmeg.

orange beef kabobs with grilled fruit

Ingredients

• Servings: 4
• 3/4 cup plain yogurt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon minced fresh ginger root
• 2 teaspoons grated orange zest
• 1 pound top sirloin, cut into 1-inch cubes
• 1 large red onion, cut into wedges
• 2 large red bell peppers, cut into 2 inch pieces
• 2 tablespoons olive oil
• 1 1/2 cups 1-inch fresh pineapple cubes
• 1 large navel orange, peeled, sectioned
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 1 tablespoon

Recipe

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


• combine yogurt, cayenne pepper, ginger, orange zest, and sirloin cubes in a large freezer bag. massage bag to mix and coat beef well. refrigerate for at least 2 hours.
• preheat an outdoor grill for medium heat, and lightly oil the grate. remove beef from freezer bag; shake off as much marinade as possible. thread onion, red pepper, and marinated beef cubes skewers; brush with olive oil.
• place the pineapple and oranges in the center of a large piece of heavy duty aluminum foil. dot with the butter, sprinkle with brown sugar, and drizzle with the rum. bring together the long sides of the foil and seal well; fold up and seal each end. place fruit packets on grill and cook, covered, for 10 minutes.
• place kabobs on the grill with the fruit. cook, turning occasionally, until meat is done to your liking and fruit is soft and glazed, about 10 minutes.

Chicken In A Waffle

Ingredients

• Servings: 6
• 24 frozen chicken nuggets
• cooking spray
• 1 1/4 cups all-purpose flour
• 1/4 cup cornmeal
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 3/4 cups buttermilk
• 1/3 cup vegetable oil
• 2 eggs, beaten

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). spread chicken nuggets out on a baking sheet.
• bake nuggets in the preheated oven until hot and crispy, 11 to 13 minutes.
• preheat a waffle iron according to manufacturer's instructions and lightly coat with cooking spray.
• whisk flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne pepper together in a bowl. whisk buttermilk, oil, and eggs together in another bowl. pour buttermilk mixture into flour mixture and stir until batter is just-combined.
• place 1 chicken nugget in the center of each waffle section on the waffle iron. cover each nugget with about 1 tablespoon of batter, close the waffle iron, and cook until golden and crisp, about 4 minutes. repeat with remaining nuggets and batter.

Lee's Salmon Baste

Ingredients

• Servings: 6
• 3/4 cup catalina salad dressing
• 1/2 cup butter, melted
• 1/2 lemon, juiced
• 1 tablespoon worcestershire sauce
• 1 tablespoon brown sugar
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 pinch dried dill weed
• 6 (4 ounce) fillets salmon

Recipe

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


• preheat grill for medium heat and lightly oil the grate.
• whisk catalina salad dressing, melted butter, lemon juice, worcestershire sauce, brown sugar, garlic powder, onion powder, and dill together in a bowl. brush over the salmon fillets.
• cook salmon on the preheated grill, basting regularly with the sauce, until the flesh flakes easily with a fork, about 15 minutes.

Baked Eggs, Grandma-style

Ingredients

• Servings: 12
• cooking spray (such as pam®)
• 1 cup shredded cheddar-monterey jack cheese blend
• 1 cup shredded mozzarella cheese
• 1/4 cup butter, divided
• 1/2 pound fresh mushrooms, sliced
• 6 green onions, sliced
• 2 cups fresh spinach
• 1/2 cup chopped tomatoes
• 12 eggs
• 1 cup half-and-half
• 1 teaspoon prepared yellow mustard
• 1 teaspoon dried marjoram
• 1 teaspoon dried tarragon
• ground black pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• layer cheddar-monterey jack cheese blend and mozzarella cheese in the prepared baking dish.
• heat 2 tablespoons butter in a large skillet over medium-high heat; saute mushrooms and green onions until mushrooms are golden brown, 5 to 10 minutes. add spinach and tomatoes; saute just until spinach wilts, 3 to 5 minutes. spoon vegetable mixture over cheese mixture.
• whisk eggs, half-and-half, mustard, marjoram, tarragon, and black pepper together in a bowl; pour over vegetable mixture. dot remaining butter on the egg mixture.
• bake in the preheated oven until a knife inserted near the center comes out clean, 35 to 45 minutes. let stand 5 minutes before serving.

Sweet Maple Lamb Chops

Ingredients

• Servings: 6
• 1 egg, lightly beaten
• 1 quart heavy cream, divided
• salt to taste
• ground black pepper to taste
• 6 boneless lamb chops
• 1/2 cup quick cooking oats
• 1 quart vegetable oil for frying
• 1 tablespoon butter
• 1 large onion, cut into 1 inch chunks
• 1 clove garlic, diced
• 3/4 cup maple syrup
• 6 ounces sliced fresh mushrooms
• 2 tablespoons chopped fresh basil leaves

Recipe

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


• mix the egg, 3 cups heavy cream, salt, and pepper in a shallow bowl. season the lamb chops with salt and pepper, and dip in the cream mixture. then dredge in the oats to coat. repeat to coat chops completely.
• heat the oil in a skillet over medium-high heat. use tongs to place the coated chops in the hot oil, and fry until browned on both sides. remove from heat, and set aside.
• melt the butter in a skillet over medium heat (you may use the same skillet if the oil has been drained), and cook the lamb chops, onion, and garlic until onion is tender. pour in the maple syrup, and mix in mushrooms and basil. season with salt and pepper. cover, reduce heat to low, and cook 10 minutes, or until lamb chops are done. remove chops from skillet, reserving sauce.
• mix the remaining cream into the skillet with reserved sauce. bring to a boil. cook and stir until thickened. serve over the lamb chops.

Cheesy Broccoli Chicken Casserole

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 3 skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• 1 teaspoon salt-free seasoning blend
• 2 large heads broccoli, cut into small florets
• 1/2 sweet onion, chopped
• 3 1/2 cups water
• 2 tablespoons margarine (optional)
• 2 (5.4 ounce) packages herb and butter-flavored rice side dish (such as knorr® herb & butter rice sides)
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup mayonnaise
• 2 cups shredded cheddar cheese
• 1 tablespoon chopped fresh parsley
• 2 teaspoons salt-free seasoning blend
• 2 teaspoons garlic powder
• 1/4 teaspoon curry powder
• 1 tablespoon lemon juice
• 2 teaspoons dijon mustard
• 1/2 cup shredded cheddar cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 2-quart casserole dish.
• heat vegetable oil in a skillet over medium heat. sprinkle the chicken breasts with salt, black pepper, and 1 teaspoon of salt-free seasoning, and pan-fry in the hot oil until lightly browned on both sides, about 10 minutes per side. cut the chicken breasts into bite-size pieces, and set aside.
• place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. cover, and bring the water to a boil. place the broccoli florets and sweet onion into the steamer basket, cover pan, and steam until broccoli turns bright green and is barely tender, about 3 minutes.
• in a large saucepan, bring 3 1/2 cups of water to a boil, and stir in the margarine until it melts. pour in the contents of the two packages of rice side dish, and reduce heat to a simmer. cover and cook until rice is tender, 7 to 10 minutes; turn off heat, and allow to stand covered for 2 minutes.
• transfer cooked rice into a large mixing bowl, and stir in the chicken, broccoli, and onion. mix in the cream of chicken soup, mayonnaise, 2 cups of cheddar cheese, parsley, 2 teaspoons of salt-free seasoning, garlic powder, curry powder, lemon juice, and dijon mustard until thoroughly combined. adjust salt and black pepper. spoon the mixture into the prepared casserole dish, and sprinkle 1/2 cup of cheddar cheese over the top.
• bake in preheated oven until the casserole is bubbling and lightly browned, about 30 minutes.

Easy Salmon And Asparagus Quiche

Ingredients

• Servings: 1
• 1 (9 inch) deep-dish prepared pie crust
• 1 tablespoon butter, or more to taste
• 8 ounces fresh asparagus, trimmed and cut into 1-inch pieces
• 1 large clove garlic, minced
• 1 (8 ounce) salmon fillet
• salt and ground black pepper to taste
• 3 eggs
• 1 (8 ounce) container reduced-fat cream cheese with onion and chives, at room temperature
• 1 cup half-and-half

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 10 mins


• preheat oven to 375 degrees f (190 degrees c). press pie crust into a 9-inch deep-dish pie plate.
• heat butter in a skillet over medium-high heat; add butter. cook and stir asparagus in the melted butter, about 2 minutes. add garlic; cook and stir until asparagus is tender, 2 to 3 minutes more. remove skillet from heat, adding more butter to asparagus to taste.
• season salmon with salt and black pepper; cook with the asparagus over medium heat until fish flakes easily with a fork, about 4 minutes per side. remove skillet from heat and chop salmon into small pieces.
• beat eggs and cream cheese together in a bowl until smooth; add half-and-half and stir.
• spoon salmon and asparagus into pie crust and pour in egg mixture, filling almost to the rim. set pie plate on a baking sheet.
• place baking sheet on the lower rack in the preheated oven and cook until a knife inserted in the center comes out clean, 35 to 45 minutes. let quiche set for 10 minutes before slicing.

Broiled Scallops With Chanterelles

Ingredients

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

Recipe

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


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

Coconut And Cinnamon Rice Cereal

Ingredients

• Servings: 2
• 1 tablespoon sweet cream butter
• 1/2 cup brown rice
• 1/2 cup coconut milk
• 1/2 cup water
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• cook butter in a small saucepan over medium heat until beginning to brown, 2 to 3 minutes.
• grind uncooked rice in a blender until grains are broken; add to butter, cook and stir until lightly browned, about 5 minutes.
• stir coconut milk, water, sugar, and cinnamon together in a bowl to dissolve sugar; gradually add to rice, stirring constantly.
• reduce heat to low, cover saucepan, and simmer until rice is tender, about 20 minutes.

Chipotle Mac And Cheese

Ingredients

• Servings: 12
• 1 (16 ounce) package elbow macaroni
• 3 cups whole milk
• 1/2 cup butter
• 1/2 cup minced onion
• 4 cloves garlic, minced
• 3 chipotle chiles in adobo sauce, finely chopped
• 6 tablespoons all-purpose flour
• 1 teaspoon paprika
• salt and pepper to taste
• 2 cups shredded extra-sharp cheddar cheese
• 1 cup shredded monterey jack cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• 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 macaroni, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander set in the sink.
• preheat oven to 350 degrees f (175 degrees c).
• spray a 9x13 inch baking dish with cooking spray, and place the macaroni into the bottom of the dish. heat milk in a saucepan until hot but not boiling.
• melt butter in a saucepan, and cook and stir the onion, garlic, and chipotle chiles until the onions are translucent, about 5 minutes. whisk in flour, 1 tablespoon at a time, and let cook for about 3 minutes, whisking constantly to avoid burning. whisk in the hot milk, 1/2 cup at a time, and stir in paprika, salt, and pepper. bring the mixture to a simmer (do not boil), whisking constantly until thickened, about 2 minutes. whisk in the cheeses, about 1/2 cup at a time, and stir until the cheeses have melted and the sauce is thick and smooth.
• pour the sauce over the macaroni in the baking dish, and stir gently to combine. cover the dish with foil.
• bake covered until the dish is bubbling and the macaroni has absorbed some of the sauce, about 40 minutes. uncover, and bake until golden brown on the edges, 10 to 15 more minutes.

Lamb Tenderloin With Balsamic Plum Reduction

Ingredients

• Servings: 4
• 1 lamb tenderloin
• salt and ground black pepper to taste
• 1 tablespoon olive oil
• 1 1/2 plums, pitted and chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 2 tablespoons blueberry juice (optional)

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with foil.
• season the lamb tenderloin with salt and pepper. heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. after about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. cook until the lamb is seared a golden brown color, about 3 minutes per side. transfer the lamb to the lined baking sheet.
• roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the lamb reads at least 145 degrees f (63 degrees c), about 15 minutes. remove the lamb from the oven and allow to rest for 10 minutes before slicing into medallions.
• cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. transfer the sauce to a blender and blend until smooth. return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. spoon plum sauce over the sliced lamb to serve.

Chicken Pot Pie From Lactaid®

Ingredients

• Servings: 8
• 1 (15 ounce) package refrigerated pie crusts (2 pie crusts)
• 1/3 cup olive oil
• 1/3 cup finely diced onion
• 1/3 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups chicken broth
• 3/4 cup lactaid® reduced fat milk
• 1/2 cup carrots, cut into 1/2-inch dice
• 1/2 cup parsnips, cut into 1/2-inch dice
• 2 cups sweet potatoes, cut into 1/2-inch dice
• 2 cups butternut squash, cut into 1/2-inch dice
• 2 cups shredded cooked chicken

Recipe

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

Ready Time: 1 hr 30 mins


• preheat the oven to 425 degrees f.
• heat olive oil in a large skillet over medium-high heat. add onion and cook until soft.
• stir in flour, salt and pepper and cook briefly.
• whisk in chicken broth and lactaid® milk, stirring until you reach a simmer.
• add the vegetables and cook until they become slightly soft, stirring frequently for about 10 minutes. add chicken and set aside.
• unroll 1 pie crust and place in a 9-inch glass pie pan.
• pour mixture into crust-lined pan. top with the second crust and seal edges. cut several slits into the top of the dough with a sharp knife. place foil around the outer crust to prevent burning.
• bake for 45 minutes. remove foil from edges and bake for an additional 10 minutes. allow pie to rest for at least 10 minutes before serving.

Bacon And Egg Doughnuts

Ingredients

• Servings: 16
• 1 cup cold water
• 2 tablespoons cold water
• 1/2 cup butter
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly grated nutmeg
• 1 cup all-purpose flour
• 1/2 teaspoon vanilla extract
• 4 large eggs
• 12 strips bacon, sliced crosswise into 1/2-inch pieces
• vegetable oil for deep frying
• 1/4 cup maple syrup, for serving
• 1/4 teaspoon salt

Recipe

Preparation Time: 25 mins Cook Time: 7 mins Ready Time: 1 hr 32 mins


• pour 1 cup plus 2 tablespoons cold water into a saucepan over medium-high heat. add butter, sugar, salt and nutmeg. when mixture starts to simmer, reduce heat to medium and add flour. cook, stirring constantly, until mixture comes together into a soft dough ball, about 2 minutes. remove from heat and transfer to a mixing bowl. pour in vanilla extract. break up dough with a whisk or fork, and let cool for about 5 minutes.
• break an egg into the bowl with the dough and whisk until egg is incorporated and dough becomes smooth and sticky, 4 to 5 minutes. dough will stick inside the whisk; clean out dough with a spatula before adding successive eggs, 1 at a time. whisk in each egg until thoroughly incorporated into the dough. clear dough from whisk; scrape down sides of bowl. cover dough with plastic wrap and chill for about an hour.
• place bacon in cold skillet. cook over medium heat, stirring occasionally, until bacon is browned and crisp and fat is rendered, 5 to 8 minutes. transfer bacon pieces to a paper towel-lined plate to drain. when bacon is cool enough to handle, place it on a cutting board and chop into small pieces. reserve some bacon bits for topping the doughnuts.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• remove dough from refrigerator and stir in bacon pieces.
• drop dough by scoopfuls (about 2 tablespoons) into hot oil. fry in batches to avoid crowding. fry until dough begins to puff and brown, turning occasionally. after doughnuts expand and crack, keep turning them until they are evenly browned, about 7 minutes. transfer to paper toweled-lined plate to drain slightly.
• serve hot, drizzled with maple syrup and topped with bacon pieces.

Chicken Pot Pie From Lactaid®

Ingredients

• Servings: 8
• 1 (15 ounce) package refrigerated pie crusts (2 pie crusts)
• 1/3 cup olive oil
• 1/3 cup finely diced onion
• 1/3 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups chicken broth
• 3/4 cup lactaid® reduced fat milk
• 1/2 cup carrots, cut into 1/2-inch dice
• 1/2 cup parsnips, cut into 1/2-inch dice
• 2 cups sweet potatoes, cut into 1/2-inch dice
• 2 cups butternut squash, cut into 1/2-inch dice
• 2 cups shredded cooked chicken

Recipe

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

Ready Time: 1 hr 30 mins


• preheat the oven to 425 degrees f.
• heat olive oil in a large skillet over medium-high heat. add onion and cook until soft.
• stir in flour, salt and pepper and cook briefly.
• whisk in chicken broth and lactaid® milk, stirring until you reach a simmer.
• add the vegetables and cook until they become slightly soft, stirring frequently for about 10 minutes. add chicken and set aside.
• unroll 1 pie crust and place in a 9-inch glass pie pan.
• pour mixture into crust-lined pan. top with the second crust and seal edges. cut several slits into the top of the dough with a sharp knife. place foil around the outer crust to prevent burning.
• bake for 45 minutes. remove foil from edges and bake for an additional 10 minutes. allow pie to rest for at least 10 minutes before serving.

Easy Lemon-pepper Blackened Salmon

Ingredients

• Servings: 4
• 2 tablespoons butter, melted
• 2 tablespoons fresh lemon juice
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon garlic powder
• salt and ground black pepper to taste
• 1 tablespoon whole black peppercorns
• 4 salmon fillets
• 2 tablespoons olive oil

Recipe

Preparation Time: 10 mins Cook Time: 11 mins Ready Time: 21 mins


• preheat oven to 350 degrees f (175 degrees c).
• whisk together the butter, lemon juice, parsley, garlic powder, salt, and pepper. stir in the peppercorns. dip the salmon into the sauce so the flesh side is coated, and set on a plate,
• heat the olive oil in an ovenproof skillet over medium-high heat. when the oil begins to smoke, add the salmon, placing it skin side up into the skillet. cook for until the flesh is seared and golden brown, about 1 minute.
• place the skillet into the preheated oven, and cook until the salmon flakes easily with a fork, 10 to 12 minutes. serve immediately.

Creamy Mushroom Risotto

Ingredients

• Servings: 6
• 1/2 cup dried porcini mushrooms
• 1/2 (10 ounce) can cream of mushroom soup
• 1/4 cup boiling water
• 4 cups chicken stock
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 3/4 cups arborio rice
• salt and pepper to taste
• fresh thyme, chopped
• chopped fresh basil

Recipe

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


• place dried mushrooms into a small bowl, and cover with hot water; soak 10 minutes. remove with a slotted spoon, and gently squeeze dry with paper towels. chop mushrooms, and set aside.
• scoop cream of mushroom soup into a bowl, and gradually stir in boiling water until mixture is smooth but not runny.
• in a saucepan over medium heat, bring the stock to a gentle simmer.
• heat butter and olive oil in a large pot over medium heat. stir in onion, garlic, and chopped mushrooms; cook about 3 minutes. gradually stir in rice; cook 2 minutes, stirring constantly to coat rice with oil. season with salt and pepper. stir in thyme and basil to taste.
• pour in the mushroom soup mixture, stirring until absorbed. gradually add 1/3 stock, stirring until liquid is absorbed. continue to stir in stock gradually, 1 cup at a time, allowing the liquid to be absorbed before adding another cup. it should take about 20 minutes for all the stock to be absorbed and the rice becomes al dente (tender but firm to the bite).

Chicken Ranch Enchiladas

Ingredients

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

Recipe

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


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

Crab Cakes By Michael

Ingredients

• Servings: 65
• 12 eggs
• 3 cups mayonnaise
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh chives
• 3 tablespoons seafood seasoning (such as south shore®)
• 2 tablespoons dry mustard
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 12 pounds crabmeat, flaked
• 3 cups crushed buttery round crackers, or as needed
• 1/4 cup vegetable oil for frying, or as needed

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 20 mins


• beat eggs, mayonnaise, parsley, chives, seafood seasoning, mustard, salt, and pepper together in a large bowl until smooth. gently stir crabmeat into the egg mixture. fold crushed crackers into the crab mixture in small amounts just until the mixture holds together. divide the mixture into 3-ounce patties.
• heat a small amount of oil in a skillet over medium heat. cook patties in hot oil until browned and cooked through, about 2 minutes per side.

Misoyaki

Ingredients

• Servings: 4
• miso marinade:
• 1 1/4 cups miso
• 1 cup sugar
• 1/2 cup sake
• 1/2 cup mirin (japanese sweet wine)
• 4 (6 ounce) fillets butterfish (black cod)
• beurre blanc:
• 2 1/2 teaspoons chopped shallot
• 1 bay leaf
• 4 whole black peppercorns
• 7 teaspoons wine vinegar
• 3 1/2 teaspoons dry wine
• 7 teaspoons heavy whipping cream
• 1 cup butter, cut into 1/2-inch pieces
• lemon sauce:
• lemon, juiced
• 1 teaspoon chopped fresh parsley, or to taste
• sweet soy sauce:
• 1 cup soy sauce
• 1 cup sugar

Recipe

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

Ready Time: 10 hrs


• whisk miso, 1 cup sugar, sake, and mirin together in a saucepan; bring to a boil. reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. place butterfish in the marinade and refrigerate, 8 hours to overnight.
• combine shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan; bring to a boil. reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes. increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened. strain beurre blanc through a mesh strainer to remove spices.
• stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
• combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes.
• heat a skillet over medium heat for 2 to 3 minutes. remove butterfish from marinade, discarding unused marinade. cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.

Easy Lemon-pepper Blackened Salmon

Ingredients

• Servings: 4
• 2 tablespoons butter, melted
• 2 tablespoons fresh lemon juice
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon garlic powder
• salt and ground black pepper to taste
• 1 tablespoon whole black peppercorns
• 4 salmon fillets
• 2 tablespoons olive oil

Recipe

Preparation Time: 10 mins Cook Time: 11 mins Ready Time: 21 mins


• preheat oven to 350 degrees f (175 degrees c).
• whisk together the butter, lemon juice, parsley, garlic powder, salt, and pepper. stir in the peppercorns. dip the salmon into the sauce so the flesh side is coated, and set on a plate,
• heat the olive oil in an ovenproof skillet over medium-high heat. when the oil begins to smoke, add the salmon, placing it skin side up into the skillet. cook for until the flesh is seared and golden brown, about 1 minute.
• place the skillet into the preheated oven, and cook until the salmon flakes easily with a fork, 10 to 12 minutes. serve immediately.

Ham And Pierogies

Ingredients

• Servings: 6
• cooking spray
• 2 (12.8 ounce) boxes frozen potato pierogies
• 3 tablespoons butter
• 2 (8 ounce) ham steaks, diced
• 1 (4.5 ounce) can sliced mushrooms, drained
• 2 green onions, diced, or to taste
• 1 clove garlic, crushed
• 1 (10.75 ounce) can cream of mushroom soup
• 1 cup sour cream
• 1/2 cup milk
• salt and ground black pepper to taste
• 1 pinch garlic powder, or to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a jelly roll pan with aluminum foil; spray with cooking spray.
• arrange pierogies on the prepared pan; spray pierogies with cooking spray.
• bake in the preheated oven for 9 to 10 minutes; flip pierogies and continue baking until lightly golden, 9 to 10 more minutes.
• melt butter in a large frying pan over medium heat; cook and stir ham, mushrooms, green onions, and garlic in the melted butter until ham and mushrooms are lightly brown, 5 to 10 minutes. stir pierogies into ham mixture; cook until flavors have blended, about 5 minutes.
• mix mushroom soup, sour cream, and milk together in a bowl; season with salt, pepper, and garlic powder. pour soup mixture over ham-pierogie mixture. cook and stir until heated through, 5 to 10 minutes.

Misoyaki

Ingredients

• Servings: 4
• miso marinade:
• 1 1/4 cups miso
• 1 cup sugar
• 1/2 cup sake
• 1/2 cup mirin (japanese sweet wine)
• 4 (6 ounce) fillets butterfish (black cod)
• beurre blanc:
• 2 1/2 teaspoons chopped shallot
• 1 bay leaf
• 4 whole black peppercorns
• 7 teaspoons wine vinegar
• 3 1/2 teaspoons dry wine
• 7 teaspoons heavy whipping cream
• 1 cup butter, cut into 1/2-inch pieces
• lemon sauce:
• lemon, juiced
• 1 teaspoon chopped fresh parsley, or to taste
• sweet soy sauce:
• 1 cup soy sauce
• 1 cup sugar

Recipe

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

Ready Time: 10 hrs


• whisk miso, 1 cup sugar, sake, and mirin together in a saucepan; bring to a boil. reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. place butterfish in the marinade and refrigerate, 8 hours to overnight.
• combine shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan; bring to a boil. reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes. increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened. strain beurre blanc through a mesh strainer to remove spices.
• stir lemon juice into beurre blanc until lemon sauce is evenly mixed; fold in parsley.
• combine soy sauce and 1 cup sugar in a saucepan over low heat; cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes.
• heat a skillet over medium heat for 2 to 3 minutes. remove butterfish from marinade, discarding unused marinade. cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.

Sweet Potato Chicken Casserole

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 clove garlic, chopped
• 2 pounds sweet potatoes, peeled and diced
• 2 carrots, diced
• 4 skinless, boneless chicken breast halves - diced
• 2 tablespoons all-purpose flour
• 1 cup dry wine
• 2 cups chicken stock
• 1/4 cup half-and-half or light cream

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat the oven to 400 degrees f (200 degrees c).
• heat the oil in a large skillet over medium heat. add the onion and garlic, and cook until just starting to turn golden. mix in the sweet potatoes and carrot; cook and stir for a few minutes, until lightly browned.
• move the vegetables to the sides of the pan, leaving the center clear. add the chicken; cook and stir until seared on all sides. scatter the flour over the top, and stir it in. gradually stir in the chicken stock, mixing carefully so that no flour lumps form. scrape any bits of food from the bottom of the pan while you do this. pour in the wine last, and mix through. transfer to a casserole dish and cover with a lid.
• bake for 1 hour in the preheated oven. remove from the oven, and let it cool just a little before stirring in the cream (or else it may curdle).

Garlic Fried Rice

Ingredients

• Servings: 4
• 1 cup uncooked rice
• 2 cups water
• 1 teaspoon butter
• 1 clove garlic, minced
• 1 small onion, minced
• 1 tablespoon lemon juice

Recipe

Preparation Time: 4 mins Cook Time: 30 mins Ready Time: 34 mins


• combine the rice and water in a saucepan and bring to a boil. cover, reduce heat to low, and simmer until rice is tender and water is absorbed. set aside to cool.
• melt the butter in a large skillet over medium-high heat. add onion and garlic; cook and stir until fragrant and lightly browned. stir in rice and cook until coated and heated through. remove from the heat and stir in the lemon juice.

Fettucine With Heavenly Salmon Sauce

Ingredients

• Servings: 4
• 2 tablespoons butter
• 10 ounces salmon, cut into thin strips
• 1 leek, sliced
• 1 red onion, thinly sliced
• 1 clove garlic, crushed
• 3/4 cup light cream
• 3/4 cup sour cream
• 1/2 tablespoon cornstarch
• 2 tablespoons lemon zest
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 8 ounces dry fettuccine noodles
• 1/4 cup grated parmesan cheese

Recipe

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


• melt butter in a large skillet over medium heat. add the salmon, leek, onion, and garlic, and fry until fragrant, about 2 minutes. in a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet. stir in the lemon zest, pepper, and paprika. cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente. drain, and toss with the salmon sauce. top with parmesan cheese to serve.

Fettucine With Heavenly Salmon Sauce

Ingredients

• Servings: 4
• 2 tablespoons butter
• 10 ounces salmon, cut into thin strips
• 1 leek, sliced
• 1 red onion, thinly sliced
• 1 clove garlic, crushed
• 3/4 cup light cream
• 3/4 cup sour cream
• 1/2 tablespoon cornstarch
• 2 tablespoons lemon zest
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 8 ounces dry fettuccine noodles
• 1/4 cup grated parmesan cheese

Recipe

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


• melt butter in a large skillet over medium heat. add the salmon, leek, onion, and garlic, and fry until fragrant, about 2 minutes. in a medium bowl, mix together the cream, sour cream, and cornstarch; stir into the skillet. stir in the lemon zest, pepper, and paprika. cook, stirring constantly, for 10 minutes, until sauce is thickened and salmon flakes easily with a fork.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente. drain, and toss with the salmon sauce. top with parmesan cheese to serve.

Fettuccine Alfredo With Ham

Ingredients

• Servings: 8
• 1 pound dry fettuccine pasta
• 1 tablespoon butter
• 6 ounces diced cooked ham
• 2 cups heavy cream
• 1 cup grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a medium sauce pan over medium heat, melt butter. stir in ham and cook 1 minute. stir in cream and heat through. stir in parmesan and cook until thick and smooth. toss with cooked pasta.

Chicken Alfredo Quinoa Casserole

Ingredients

• Servings: 8
• 1/4 cup sunflower seed oil
• 1/2 cup chopped onion
• 2 tablespoons minced garlic
• 2 cups quinoa
• 2 tablespoons chicken bouillon
• 4 cups water
• 1 1/2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons chopped fresh parsley
• 2 (5 ounce) cans chicken chunks, drained
• 2 cups alfredo sauce
• 1 (10.75 ounce) can cream of chicken soup
• 1/4 cup butter, cut into small pieces
• 3/4 cup shredded italian cheese blend, divided
• 1 1/2 cups crushed pita chips
• 1/4 cup shredded parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• heat sunflower oil in a skillet over medium heat; cook and stir onion and garlic until onion is slightly tender, about 5 minutes. add quinoa and chicken bouillon; cook, stirring frequently, until quinoa is toasted, 5 to 8 minutes.
• pour water over quinoa mixture and bring to a boil; cover, reduce heat to medium-low, and simmer for 10 minutes. stir thyme and parsley into quinoa mixture and simmer until water is absorbed, about 5 minutes. remove skillet from heat and fluff quinoa with a fork.
• preheat oven to 350 degrees f (175 degrees c).
• spread quinoa mixture into the bottom of a 9x13-inch baking dish. sprinkle chicken over quinoa. spoon alfredo sauce and cream of chicken soup over chicken layer; top with butter pieces. sprinkle 1/2 cup italian cheese blend over entire mixture.
• bake in the preheated oven for 15 minutes. stir mixture and flatten with the back of spoon or spatula; top with pita chips and remaining 1/4 cup italian cheese blend. bake until cheese is melted, about 15 minutes. cool casserole for 5 minutes; top with parmesan cheese.

Sweet Potato Chicken Casserole

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 clove garlic, chopped
• 2 pounds sweet potatoes, peeled and diced
• 2 carrots, diced
• 4 skinless, boneless chicken breast halves - diced
• 2 tablespoons all-purpose flour
• 1 cup dry wine
• 2 cups chicken stock
• 1/4 cup half-and-half or light cream

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat the oven to 400 degrees f (200 degrees c).
• heat the oil in a large skillet over medium heat. add the onion and garlic, and cook until just starting to turn golden. mix in the sweet potatoes and carrot; cook and stir for a few minutes, until lightly browned.
• move the vegetables to the sides of the pan, leaving the center clear. add the chicken; cook and stir until seared on all sides. scatter the flour over the top, and stir it in. gradually stir in the chicken stock, mixing carefully so that no flour lumps form. scrape any bits of food from the bottom of the pan while you do this. pour in the wine last, and mix through. transfer to a casserole dish and cover with a lid.
• bake for 1 hour in the preheated oven. remove from the oven, and let it cool just a little before stirring in the cream (or else it may curdle).

Suzy's Swai Meuniere (swai In Lemon Butter Sauce)

Ingredients

• Servings: 4
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 1/2 cup all-purpose flour
• salt and ground black pepper to taste
• 2 (8 ounce) fillets swai fish, halved
• 1/4 cup butter
• 1 teaspoon minced fresh parsley, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 6 mins Ready Time: 16 mins


• whisk lemon juice and lemon zest together in a bowl. mix flour, salt, and pepper together in a resealable gallon-size plastic bag.
• pat swai fish fillets dry with a paper towel; lightly season 1 side of each fillet with salt. place fillets in the bag with flour mixture, 1 at a time, and shake to coat.
• heat a large skillet over medium heat; add butter and heat until lightly browned. place coated fish fillets in the browned butter; cook until lightly browned on the edges and fish flakes easily with a fork, 2 to 3 minutes per side. transfer fish to a plate, reserving butter in the skillet.
• pour lemon juice mixture into skillet with reserved butter; cook and stir until a light sauce forms, 2 to 3 minutes. spoon sauce over fish and garnish with parsley.

Suzy's Swai Meuniere (swai In Lemon Butter Sauce)

Ingredients

• Servings: 4
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• 1/2 cup all-purpose flour
• salt and ground black pepper to taste
• 2 (8 ounce) fillets swai fish, halved
• 1/4 cup butter
• 1 teaspoon minced fresh parsley, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 6 mins Ready Time: 16 mins


• whisk lemon juice and lemon zest together in a bowl. mix flour, salt, and pepper together in a resealable gallon-size plastic bag.
• pat swai fish fillets dry with a paper towel; lightly season 1 side of each fillet with salt. place fillets in the bag with flour mixture, 1 at a time, and shake to coat.
• heat a large skillet over medium heat; add butter and heat until lightly browned. place coated fish fillets in the browned butter; cook until lightly browned on the edges and fish flakes easily with a fork, 2 to 3 minutes per side. transfer fish to a plate, reserving butter in the skillet.
• pour lemon juice mixture into skillet with reserved butter; cook and stir until a light sauce forms, 2 to 3 minutes. spoon sauce over fish and garnish with parsley.

Fettuccine Alfredo With Ham

Ingredients

• Servings: 8
• 1 pound dry fettuccine pasta
• 1 tablespoon butter
• 6 ounces diced cooked ham
• 2 cups heavy cream
• 1 cup grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a medium sauce pan over medium heat, melt butter. stir in ham and cook 1 minute. stir in cream and heat through. stir in parmesan and cook until thick and smooth. toss with cooked pasta.

Chicken Alfredo Quinoa Casserole

Ingredients

• Servings: 8
• 1/4 cup sunflower seed oil
• 1/2 cup chopped onion
• 2 tablespoons minced garlic
• 2 cups quinoa
• 2 tablespoons chicken bouillon
• 4 cups water
• 1 1/2 teaspoons chopped fresh thyme
• 1 1/2 teaspoons chopped fresh parsley
• 2 (5 ounce) cans chicken chunks, drained
• 2 cups alfredo sauce
• 1 (10.75 ounce) can cream of chicken soup
• 1/4 cup butter, cut into small pieces
• 3/4 cup shredded italian cheese blend, divided
• 1 1/2 cups crushed pita chips
• 1/4 cup shredded parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• heat sunflower oil in a skillet over medium heat; cook and stir onion and garlic until onion is slightly tender, about 5 minutes. add quinoa and chicken bouillon; cook, stirring frequently, until quinoa is toasted, 5 to 8 minutes.
• pour water over quinoa mixture and bring to a boil; cover, reduce heat to medium-low, and simmer for 10 minutes. stir thyme and parsley into quinoa mixture and simmer until water is absorbed, about 5 minutes. remove skillet from heat and fluff quinoa with a fork.
• preheat oven to 350 degrees f (175 degrees c).
• spread quinoa mixture into the bottom of a 9x13-inch baking dish. sprinkle chicken over quinoa. spoon alfredo sauce and cream of chicken soup over chicken layer; top with butter pieces. sprinkle 1/2 cup italian cheese blend over entire mixture.
• bake in the preheated oven for 15 minutes. stir mixture and flatten with the back of spoon or spatula; top with pita chips and remaining 1/4 cup italian cheese blend. bake until cheese is melted, about 15 minutes. cool casserole for 5 minutes; top with parmesan cheese.

Coq Au Vin With Rosemary And Thyme

Ingredients

• Servings: 4
• 1/2 pound bacon, chopped
• 6 chicken thighs, or more to taste
• 2 shallots, chopped
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon minced garlic, or more to taste
• 2 cups dry wine
• 1 cup sliced mushrooms, or to taste (optional)
• 1 cup chicken stock, or more as needed
• salt and ground black pepper to taste
• 1 tablespoon butter
• 1 tablespoon all-purpose flour

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 15 mins


• cook and stir bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. transfer bacon to a paper towel-lined plate, reserving bacon grease in skillet.
• place chicken thighs in the bacon grease and cook until browned, 2 to 3 minutes per side. add shallots, thyme, rosemary, and garlic; cook and stir until fragrant, about 1 minute.
• sprinkle bacon over chicken mixture and pour in wine; simmer until wine is slightly reduced, 1 to 2 minutes. add mushrooms and enough chicken stock to almost cover chicken. cover skillet and simmer for 35 minutes; taste broth and adjust seasoning. simmer until chicken is no longer pink near the bone, about 10 minutes more. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• melt butter in a saucepan over medium heat; stir in flour and cook until a thick paste forms, about 1 minute. whisk paste into chicken mixture until sauce is thickened, 1 to 2 minutes.

Macaroni And Cheese Iii

Ingredients

• Servings: 6
• 1 (16 ounce) package macaroni
• 2 1/2 cups shredded sharp cheddar cheese
• 1/2 cup plain yogurt
• 1 tablespoon butter
• 1 (14.5 ounce) can stewed tomatoes
• 1/8 teaspoon celery seed
• salt to taste
• ground black pepper to taste
• 1/4 tablespoon dried basil

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 35 mins


• in a large pot cook macaroni pasta in boiling salted water until al dente. drain well.
• in a large saucepan over medium heat, melt the grated cheddar cheese, plain yogurt, butter or margarine, and tomatoes. cook until smooth. add salt, black pepper, basil to taste, celery seed and cooked pasta to saucepan. stir until blended.
• turn off the heat and let sit for 10 minutes with lid on, stirring occasionally. serve hot.

Macaroni And Cheese Iii

Ingredients

• Servings: 6
• 1 (16 ounce) package macaroni
• 2 1/2 cups shredded sharp cheddar cheese
• 1/2 cup plain yogurt
• 1 tablespoon butter
• 1 (14.5 ounce) can stewed tomatoes
• 1/8 teaspoon celery seed
• salt to taste
• ground black pepper to taste
• 1/4 tablespoon dried basil

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 35 mins


• in a large pot cook macaroni pasta in boiling salted water until al dente. drain well.
• in a large saucepan over medium heat, melt the grated cheddar cheese, plain yogurt, butter or margarine, and tomatoes. cook until smooth. add salt, black pepper, basil to taste, celery seed and cooked pasta to saucepan. stir until blended.
• turn off the heat and let sit for 10 minutes with lid on, stirring occasionally. serve hot.

Braised Lamb With Radishes And Mint

Ingredients

• Servings: 4
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 4 (10 ounce) lamb shoulder chops
• 1 tablespoon olive oil
• 1/3 cup sherry vinegar
• 2 tablespoons sugar
• 4 oil-packed anchovy fillets
• 1 1/2 cups low-sodium chicken broth
• 2 teaspoons minced fresh rosemary
• 1/4 teaspoon ground cinnamon
• 2 bunches breakfast radishes, rinsed and trimmed
• 5 fresh mint leaves, finely sliced
• 1 tablespoon cold butter

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 33 mins

Ready Time: 3 hrs 43 mins


• preheat oven to 275 degrees f (135 degrees c).
• mix together salt, pepper, paprika, and cayenne pepper. place lamb chops on a work surface; press seasoning onto both sides of lamb chops.
• heat oil in large oven-proof skillet over high heat. brown lamb well on both sides, 3 or 4 minutes per side. remove chops from pan; reduce heat to low. add vinegar, sugar, and anchovies. cook and stir, breaking up anchovies. turn up heat to medium and continue stirring until mixture reduces to the consistency of syrup, about 3 minutes. stir in chicken broth. raise heat to high. add rosemary and cinnamon; bring to a simmer. transfer browned lamb chops to pan and place radishes among the chops. cover.
• place skillet in preheated oven. roast slowly for 1 1/2 hours; turn chops. continue roasting until meat is just tender and is beginning to separate from the bone, about 1 1/2 additional hours. turn chops again.
• raise oven temperature to 425 degrees f (220 degrees c). remove cover from skillet. roast until meat is falling off the bone and fork tender, 15 to 20 minutes. remove skillet from oven.
• transfer lamb and radishes to serving platter. place pan on stove over medium-high heat. bring sauce to a simmer until it is slightly reduced and thickened, skimming off surface fat. remove from heat. add sliced mint and butter. keep stirring until butter melts. spoon sauce over lamb and radishes.

Celery Wine Baked Chicken

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1/4 cup sliced fresh mushrooms
• 1 (10.75 ounce) can condensed cream of celery soup
• 1/4 cup finely chopped celery
• 1/2 cup sour cream
• 1/4 cup green bell pepper, chopped
• 1/4 cup dry wine
• 4 skinless, boneless chicken breast halves
• 1 pinch paprika
• 1 pinch garlic powder
• 1 pinch ground black pepper
• 2 teaspoons butter, divided

Recipe

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

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• heat 1 tablespoon butter in a small skillet over medium heat. cook mushrooms in butter until soft.
• in a large bowl, mix the mushrooms, soup, celery, sour cream, bell pepper, and wine. transfer to a 9x13 inch baking dish. top with the chicken breasts. season with paprika, garlic powder, and pepper. top each breast with 1/2 teaspoon butter.
• cover, and bake 1 hour in the preheated oven, or until the chicken is no longer pink and the juices run clear.

Moist Garlic Chicken

Ingredients

• Servings: 4
• 2 cups water
• 2 cubes chicken bouillon
• 1/2 cup butter
• 1 tablespoon dried italian seasoning (optional)
• 1/2 teaspoon dried dill weed (optional)
• 1 teaspoon garlic salt, or to taste
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• pour the water into a microwave-safe casserole dish, and place in the microwave. heat until boiling, about 2 minutes. stir in bouillon cubes, butter, italian seasoning, dill, and garlic salt.
• pierce the chicken breasts with a fork on one side, and place the pierced side down in the casserole dish. the chicken should be almost covered by the liquid, if not completely covered.
• cover the dish, and cook in the microwave for 10 minutes, or until chicken is no longer pink, and juices run clear. if the chicken is not done after the 10 minutes, continue to cook at 1 1/2 minute intervals.

Porcini Lamb Tenderloin

Ingredients

• Servings: 6
• 1/2 cup extra virgin olive oil
• 1/2 cup herbes de provence
• 4 cloves garlic, minced
• 3 pounds lamb tenderloin
• 1/2 cup dried porcini mushrooms
• 1 cup boiling water
• 1/2 cup cognac
• 1 lemon, juiced
• 3 shallot, thinly sliced
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, chilled and cut into small cubes
• 2 tablespoons honey
• coarse salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 3 hrs 45 mins


• in a large measuring cup, mix together olive oil, herbes de provence, and garlic. place tenderloin in a large, rectangular baking pan. pour olive oil mixture over meat, and turn to coat. cover, and refrigerate for 3 hours.
• preheat oven to 400 degrees f (200 degrees c). soak mushrooms in boiling hot water for 10 minutes to rehydrate.
• heat a large skillet over high heat. remove meat from marinade, and discard any remaining marinade. place meat in hot pan, and brown evenly. return meat to baking dish.
• cook tenderloin in preheated oven about 15 to 20 minutes, or until the internal temperature of the meat is 145 degrees f (63 degrees c). remove from oven, and allow it to rest for 5 minutes before slicing.
• meanwhile, combine the water in which the mushrooms were soaked, cognac, lemon juice, and shallots in a saucepan. cook over medium heat until liquid is almost gone. pour in the cream. bring to a boil, and then reduce heat to medium-low. chop mushrooms, and stir into the sauce. continue cooking until the sauce thickens. stir in the butter and honey. season to taste with salt and pepper. serve over sliced tenderloin.

Kugeli Comfort Potato Dish

Ingredients

• Servings: 12
• 1 teaspoon butter
• 2 large onions, chopped
• 1 cup sliced baby portobello mushrooms
• 1/2 (12 ounce) package bacon
• 1 (12 fluid ounce) can evaporated milk
• 6 eggs
• 5 pounds idaho potatoes, shredded
• 1 cup chopped sun-dried tomatoes
• salt and ground black pepper to taste
• 2 cups shredded cheddar cheese, divided
• 1/4 cup sour cream, or to taste

Recipe

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

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). butter a 9x13-inch casserole dish.
• heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease. crumble bacon.
• beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed. stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper. pour potato mixture, including all the liquid, into the prepared casserole dish. sprinkle bacon and 1 1/2 cup cheddar cheese over potato mixture.
• bake in the preheated oven until potatoes are tender and cheese is melted, about 55 minutes. sprinkle remaining 1/2 cup cheddar cheese over potato mixture and continue baking until melted, about 5 minutes more. serve with sour cream.

Moist Garlic Chicken

Ingredients

• Servings: 4
• 2 cups water
• 2 cubes chicken bouillon
• 1/2 cup butter
• 1 tablespoon dried italian seasoning (optional)
• 1/2 teaspoon dried dill weed (optional)
• 1 teaspoon garlic salt, or to taste
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• pour the water into a microwave-safe casserole dish, and place in the microwave. heat until boiling, about 2 minutes. stir in bouillon cubes, butter, italian seasoning, dill, and garlic salt.
• pierce the chicken breasts with a fork on one side, and place the pierced side down in the casserole dish. the chicken should be almost covered by the liquid, if not completely covered.
• cover the dish, and cook in the microwave for 10 minutes, or until chicken is no longer pink, and juices run clear. if the chicken is not done after the 10 minutes, continue to cook at 1 1/2 minute intervals.

Kugeli Comfort Potato Dish

Ingredients

• Servings: 12
• 1 teaspoon butter
• 2 large onions, chopped
• 1 cup sliced baby portobello mushrooms
• 1/2 (12 ounce) package bacon
• 1 (12 fluid ounce) can evaporated milk
• 6 eggs
• 5 pounds idaho potatoes, shredded
• 1 cup chopped sun-dried tomatoes
• salt and ground black pepper to taste
• 2 cups shredded cheddar cheese, divided
• 1/4 cup sour cream, or to taste

Recipe

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

Ready Time: 1 hr 40 mins


• preheat oven to 350 degrees f (175 degrees c). butter a 9x13-inch casserole dish.
• heat butter in a skillet over medium heat; cook and stir onions and mushrooms until softened and tender, about 10 minutes.
• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain the bacon slices on paper towels, reserving 1 tablespoon bacon grease. crumble bacon.
• beat milk, eggs, and reserved 1 tablespoon bacon grease together in a bowl; fold in potatoes until evenly mixed. stir onion-mushroom mixture and sun-dried tomatoes into potato mixture; season with salt and pepper. pour potato mixture, including all the liquid, into the prepared casserole dish. sprinkle bacon and 1 1/2 cup cheddar cheese over potato mixture.
• bake in the preheated oven until potatoes are tender and cheese is melted, about 55 minutes. sprinkle remaining 1/2 cup cheddar cheese over potato mixture and continue baking until melted, about 5 minutes more. serve with sour cream.

Easy Coq Au Vin Blanc

Ingredients

• Servings: 4
• 3/4 cup all-purpose flour
• 4 chicken breasts, cut into quarters
• 2 tablespoons olive oil
• 1 (8 ounce) package mushrooms, sliced
• 6 carrots, peeled and sliced
• 1 1/2 cups cooking wine
• 6 slices cooked bacon, crumbled
• 3/4 cup chicken broth
• 1/4 cup minced garlic
• 1 shallot, chopped
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1 bay leaf
• salt and ground black pepper to taste
• 2 tablespoons butter, softened

Recipe

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


• place flour in a shallow bowl. dredge chicken through flour until evenly coated, shaking excess flour back into bowl. reserve remaining flour.
• heat olive oil in a large skillet over medium-high heat; saute chicken until golden brown, about 3 minutes per side. add mushrooms, carrots, cooking wine, bacon, chicken broth, garlic, shallot, parsley, thyme, marjoram, bay leaf, salt, and black pepper; bring to a boil.
• reduce heat to medium-low, cover skillet, and simmer until chicken is cooked through and carrots are soft, 15 to 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• mix butter and 2 tablespoons reserved flour together in a bowl until smooth; stir into chicken mixture until sauce becomes thick, about 5 minutes.

Easy Elegant Baked Fish

Ingredients

• Servings: 4
• 2 pounds basa (swai) fish
• 1/4 cup butter, melted
• 1/4 teaspoon garlic powder, or to taste
• 1/4 teaspoon garlic pepper seasoning, or to taste
• salt to taste
• 1 lemon, thinly sliced
• 1 tablespoon capers

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place fish in a baking dish and drizzle melted butter over fish; season with garlic powder, garlic pepper seasoning, and salt. top fish with lemon slices and capers.
• bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

Sugar-free Pb&j Smoothies

Ingredients

• Servings: 2
• 3/4 cup frozen strawberries
• 3/4 cup milk
• 1 1/2 tablespoons peanut butter
• 1 tablespoon rolled oats
• 2 teaspoons honey

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend strawberries, milk, peanut butter, oats, and honey together in a blender until smooth.

Easy Elegant Baked Fish

Ingredients

• Servings: 4
• 2 pounds basa (swai) fish
• 1/4 cup butter, melted
• 1/4 teaspoon garlic powder, or to taste
• 1/4 teaspoon garlic pepper seasoning, or to taste
• salt to taste
• 1 lemon, thinly sliced
• 1 tablespoon capers

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place fish in a baking dish and drizzle melted butter over fish; season with garlic powder, garlic pepper seasoning, and salt. top fish with lemon slices and capers.
• bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

Porcini Lamb Tenderloin

Ingredients

• Servings: 6
• 1/2 cup extra virgin olive oil
• 1/2 cup herbes de provence
• 4 cloves garlic, minced
• 3 pounds lamb tenderloin
• 1/2 cup dried porcini mushrooms
• 1 cup boiling water
• 1/2 cup cognac
• 1 lemon, juiced
• 3 shallot, thinly sliced
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, chilled and cut into small cubes
• 2 tablespoons honey
• coarse salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 3 hrs 45 mins


• in a large measuring cup, mix together olive oil, herbes de provence, and garlic. place tenderloin in a large, rectangular baking pan. pour olive oil mixture over meat, and turn to coat. cover, and refrigerate for 3 hours.
• preheat oven to 400 degrees f (200 degrees c). soak mushrooms in boiling hot water for 10 minutes to rehydrate.
• heat a large skillet over high heat. remove meat from marinade, and discard any remaining marinade. place meat in hot pan, and brown evenly. return meat to baking dish.
• cook tenderloin in preheated oven about 15 to 20 minutes, or until the internal temperature of the meat is 145 degrees f (63 degrees c). remove from oven, and allow it to rest for 5 minutes before slicing.
• meanwhile, combine the water in which the mushrooms were soaked, cognac, lemon juice, and shallots in a saucepan. cook over medium heat until liquid is almost gone. pour in the cream. bring to a boil, and then reduce heat to medium-low. chop mushrooms, and stir into the sauce. continue cooking until the sauce thickens. stir in the butter and honey. season to taste with salt and pepper. serve over sliced tenderloin.

Celery Wine Baked Chicken

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1/4 cup sliced fresh mushrooms
• 1 (10.75 ounce) can condensed cream of celery soup
• 1/4 cup finely chopped celery
• 1/2 cup sour cream
• 1/4 cup green bell pepper, chopped
• 1/4 cup dry wine
• 4 skinless, boneless chicken breast halves
• 1 pinch paprika
• 1 pinch garlic powder
• 1 pinch ground black pepper
• 2 teaspoons butter, divided

Recipe

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

Ready Time: 1 hr 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• heat 1 tablespoon butter in a small skillet over medium heat. cook mushrooms in butter until soft.
• in a large bowl, mix the mushrooms, soup, celery, sour cream, bell pepper, and wine. transfer to a 9x13 inch baking dish. top with the chicken breasts. season with paprika, garlic powder, and pepper. top each breast with 1/2 teaspoon butter.
• cover, and bake 1 hour in the preheated oven, or until the chicken is no longer pink and the juices run clear.

Papa Tom's Cheesy Hash Browns

Ingredients

• Servings: 15
• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1 (16 ounce) container sour cream
• 12 ounces shredded sharp cheddar cheese
• 1 (10.75 ounce) can cream of celery soup
• 1 onion, chopped
• 1/2 cup butter, melted, divided
• 1/4 teaspoon ground pepper
• 1/8 teaspoon cayenne pepper
• 1 cup crushed corn flakes
• 1 cup crushed cheese-flavored crackers (such as cheez-it®)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix potatoes, sour cream, cheddar cheese, cream of celery soup, onion, 1/4 cup butter, pepper, and cayenne pepper together in a bowl; spread into a 9x13-inch baking dish. sprinkle corn flakes and cheese-flavored crackers over potato mixture and drizzle remaining butter over the top.
• bake in the preheated oven until bubbling and cooked through, about 1 hour.

Sugar-free Pb&j Smoothies

Ingredients

• Servings: 2
• 3/4 cup frozen strawberries
• 3/4 cup milk
• 1 1/2 tablespoons peanut butter
• 1 tablespoon rolled oats
• 2 teaspoons honey

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend strawberries, milk, peanut butter, oats, and honey together in a blender until smooth.

Pescado Con Queso (cuban Fish With Cheese Sauce)

Ingredients

• Servings: 6
• 1 onion, chopped
• 1/2 pound shredded cheddar cheese
• 2 pounds swai fish
• 1 teaspoon butter
• 1 cup milk
• 1 1/2 teaspoons worcestershire sauce
• 1 teaspoon mustard
• 1 teaspoon salt
• ground black pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• mix onion and cheddar cheese together in a bowl. sprinkle 1/2 of the cheese mixture into the prepared baking dish; top with swai fish. sprinkle the remaining cheese mixture over fish.
• whisk milk, worcestershire sauce, mustard, salt, and black pepper together in a bowl; pour over fish.
• bake in the preheated oven until fish flakes easily with a fork and the cheese is melted, about 45 minutes.

Chocolate Snack Mix

Ingredients

• Servings: 5
• 1 (10 ounce) package mini twist pretzels
• 5 cups toasted oat cereal
• 5 cups crispy corn cereal squares
• 2 cups salted peanuts
• 1 (14 ounce) package candy-coated milk chocolate pieces
• 2 (11 ounce) packages chocolate chips
• 3 tablespoons vegetable oil

Recipe

• line 3 baking sheets with waxed paper or parchment. set aside.
• in a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. set aside.
• in a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. microwave on high for 10 seconds; stir until smooth. pour over cereal mixture and mix well.
• spread onto prepared baking sheets. cool; break apart. store in an airtight container.

Chocolate Snack Mix

Ingredients

• Servings: 5
• 1 (10 ounce) package mini twist pretzels
• 5 cups toasted oat cereal
• 5 cups crispy corn cereal squares
• 2 cups salted peanuts
• 1 (14 ounce) package candy-coated milk chocolate pieces
• 2 (11 ounce) packages chocolate chips
• 3 tablespoons vegetable oil

Recipe

• line 3 baking sheets with waxed paper or parchment. set aside.
• in a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. set aside.
• in a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. microwave on high for 10 seconds; stir until smooth. pour over cereal mixture and mix well.
• spread onto prepared baking sheets. cool; break apart. store in an airtight container.

Blueberry Cucumber Smoothie

Ingredients

• Servings: 1
• 1 frozen banana, cut into chunks
• 1/2 cucumber - peeled, seeded, and cut into chunks
• 3/4 cup buttermilk
• 1/4 cup coconut water
• 2 tablespoons blueberry preserves

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend banana, cucumber, buttermilk, coconut water, and blueberry preserves together in a blender until smooth.

Crab Stuff

Ingredients

• Servings: 1
• 1 cup uncooked rice
• 2 cups water
• 1/2 cup frozen green peas
• 1 tablespoon butter
• 2 tablespoons onion, diced
• 1/8 pound crabmeat
• 2 ounces green bell pepper, diced
• 1/8 cup chicken broth
• 1/8 cup 1% milk
• 1/8 cup grated fat-free parmesan cheese

Recipe

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


• in a saucepan bring water to a boil. add rice and frozen peas then stir. bring the water back to a boil then reduce heat. cover and simmer for 20 minutes.
• in a medium skillet, melt butter and add the diced onion and minced garlic. saute until onions are transparent. add crab to mixture and saute briefly. stir in bell peppers chicken broth, milk, and parmesan.
• bring to a boil then turn off the heat serve over rice when done

Cajun Blackened Redfish

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 1 teaspoon cayenne pepper
• 1 teaspoon freshly ground black pepper
• 1 teaspoon lemon pepper
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 1/4 cups italian-style salad dressing
• 4 (4 ounce) fillets red drum

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium saucepan, melt the butter on low heat; cool to room temperature. meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. set aside.
• dip the filets into the melted butter, then coat with the seasoning mixture.
• in a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
• place in a 11x7 inch baking dish and pour the italian dressing onto each filet. cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.