Lamb Steak And Candied Yam Bake

Ingredients

• Servings: 6
• cooking spray
• 6 (1/2 inch thick) boneless lamb chops
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 6 tablespoons brown sugar, not packed
• 2/3 cup butter
• 1 cup apricot preserves
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 1/2 teaspoons vanilla extract
• 1/4 cup chopped pecans
• 2 (15 ounce) cans cut yams, drained (reserve liquid)

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c).
• line a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
• season lamb chops with salt and black pepper.
• heat vegetable oil in a large skillet over medium heat. cook lamb chops until browned on both sides, 7 to 10 minutes. drain lamb chops on a paper towel-lined plate.
• heat brown sugar, butter, apricot preserves, cinnamon, nutmeg, ginger, vanilla extract, and pecans in a saucepan over medium-low heat until sugar has dissolved and sauce is thickened, about 5 minutes. season with salt and pepper. if sauce because too thick, stir in reserved yam liquid.
• stir in yams until well coated.
• transfer lamb chops to the prepared baking dish.
• spoon yam mixture on top of the lamb chops.
• bake in the preheated oven until lamb chops no longer pink in the center, 30 to 45 minutes. allow lamb chops to rest for 10 minutes before serving.

Slow Cooker Barbecue Goose Sandwich

Ingredients

• Servings: 2
• 2 tablespoons butter
• 1 clove garlic, minced
• 1 small yellow onion, sliced
• 1 goose breast
• 1 1/2 tablespoons worcestershire sauce
• 2 cups chicken broth

Recipe

Preparation Time: 5 mins Cook Time: 6 hrs

Ready Time: 6 hrs 5 mins


• melt butter in a large saucepan over medium heat. add garlic and onion and saute for 5 minutes. add goose breast and brown on both sides for about 5 minutes, or until browned.
• place goose breast in slow cooker and add worcestershire sauce. add chicken broth to cover (approximately 2 cups) and cook on high setting for 6 to 8 hours, or until meat falls off bone. shred with a fork and mix with your favorite barbecue sauce.

Chicken Hash

Ingredients

• Servings: 6
• 1/4 cup butter
• 1/4 cup olive oil, or more as needed
• 1 (16 ounce) package frozen diced hash brown potatoes (such as ore-ida®), thawed
• 3 skinless, boneless chicken breast halves, diced
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1/4 cup chicken broth, or more as needed
• 1 pinch montreal-style steak seasoning, or to taste
• 1 pinch garlic powder, or to taste
• 1 pinch seasoned salt, or to taste
• 1 bunch broccolini, chopped
• 1 cup shredded smoked cheddar cheese

Recipe

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


• melt butter and olive oil together in a large frying pan over medium heat. cook and stir potatoes, chicken, onion, green bell pepper, chicken broth, steak seasoning, garlic powder, and seasoned salt in the hot butter-oil mixture until chicken is no longer pink in the center and liquid is evaporated, 15 to 20 minutes. add more olive oil if mixture becomes dry.
• stir broccolini and cheddar cheese into chicken hash; cook until broccolini are tender and cheddar cheese is melted, 2 to 3 more minutes.

sweet and sour pepper lamb

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 2 pounds lamb loin, cut into 1 inch cubes
• 1 teaspoon kosher salt
• 2 tablespoons butter
• 1 green bell pepper, sliced
• 1/2 onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1/2 cup white sugar
• 1/4 cup white
• 1/4 cup red vinegar
• 1/4 cup water
• 3 tablespoons soy sauce
• 2 1/2 tablespoons ketchup
• 1 teaspoon ground black pepper

Recipe

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


• heat oil in a large skillet over high heat. place the lamb in the oil and sprinkle with salt. fry for 5 to 10 minutes, or until brown on all sides. remove the lamb from the oil, cover with foil to keep warm, and set aside.
• in the same skillet over medium heat melt the butter. mix in the bell pepper, onion, and garlic and saute for 5 minutes. stir in the flour and sugar and cook for 1 minute. stir in the , vinegar, and water. mix in the soy sauce, ketchup, and black pepper. reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened. return the lamb pieces to the skillet and stir until well combined.

peanut butter chili pie

Ingredients

• Servings: 8
• 2 1/2 cups all-purpose flour
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1 cup butter, chilled and cut into small pieces
• 1/4 cup ice water, or more if needed
• 1 cup peanut butter, melted
• 2 (15 ounce) cans chili
• 1 egg, beaten

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 2 hrs 40 mins


• whisk together the flour, sugar, and salt in a mixing bowl. cut in the cold butter with a knife or pastry blender until the mixture resembles coarse crumbs. (this can also be done in a food processor: pulse the cold butter until it's the size of small peas. turn mixture into a bowl and proceed.) add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. do not add more water than you need: when you squeeze a handful of the moistened pastry mixture, it should form a ball. divide the dough in half and shape into balls. wrap in plastic and refrigerate for at least 1 hour or up to three days. roll one ball out to fit a 9 inch pie plate. place bottom crust in pie plate and chill for at least 20 minutes before baking. roll out top crust and set aside.
• preheat an oven to 350 degrees f (175 degrees c).
• spread melted peanut butter the pie crust. pour the chili on top, then arrange the top crust over the chili. press the edges of the bottom and top crusts together to seal, then brush with egg. make several cuts into the top crust to vent.
• bake in the preheated oven until golden brown, about 50 minutes. cover the edge of the pie with aluminum foil if it begins to brown too quickly.

Grilled Halibut

Ingredients

• Servings: 4
• 3/4 cup butter, softened
• 1 tablespoon lemon juice
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons dried parsley
• 3/4 teaspoon dried dill weed (optional)
• 1/4 teaspoon white sugar (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 inch-thick halibut steaks

Recipe

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


• preheat grill for medium heat and lightly oil the grate.
• stir butter, lemon juice, onion powder, parsley, dill, sugar, salt, and pepper together in a bowl; spread evenly over the halibut steaks.
• cook on preheated grill until the fish flakes easily with a fork, 5 to 6 minutes per side.

judy's pumpkin soup

Ingredients

• Servings: 6
• 1/4 cup butter
• 1 large onion, finely chopped
• 1 leek, white portion only, chopped
• 4 cups chicken broth
• 1 (29 ounce) can pumpkin puree
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground ginger
• 1 teaspoon bay leaf
• 1 cup half-and-half

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr


• melt butter in a large pot over medium heat. cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
• reduce heat to low and simmer, stirring occasionally, for 15 minutes. remove from heat to cool. pour broth mixture into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. return pureed mixture to pot and bring to a boil.
• gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.

Peanut Butter Strawberry Smoothie

Ingredients

• Servings: 1
• 8 strawberries, sliced
• 1/2 cup plain yogurt
• 1/4 cup milk
• 2 tablespoons smooth peanut butter
• 1 teaspoon brown sugar

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend strawberries, yogurt, milk, peanut butter, and brown sugar together in a blender for 2 minutes; let rest for 10 seconds. blend until smooth, another 2 minutes.

baked chicken oscar dinner (yep, the whole shebang)

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 12 small red potatoes
• 2 tablespoons olive oil, divided
• 2 teaspoons sea salt
• 2 teaspoons garlic powder
• 2 teaspoons lemon and herb seasoning
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 6 slices havarti cheese, folded in half
• 3 (.9 ounce) packages hollandaise sauce mix (such as knorr®)
• 3 cups milk
• 3/4 cup butter
• 1 teaspoon ground white pepper
• 1 teaspoon dried basil
• 1 pinch garlic powder (optional)
• 1 pound fresh asparagus, trimmed
• 1 (8 ounce) package imitation crabmeat, chopped
• 1/4 teaspoon paprika

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• place chicken breasts into a 9x13-inch baking dish.
• place red potatoes into a separate 8x8-inch baking dish.
• drizzle 1 tablespoon olive oil over chicken breasts and 1 tablespoon oil over potatoes.
• combine sea salt, 2 teaspoons garlic powder, lemon and herb seasoning, onion powder, 1 teaspoon dried basil, and black pepper in a small bowl. sprinkle chicken and potatoes each with half the seasoning mix.
• cover both baking dishes with aluminum foil.
• bake chicken and potatoes in the preheated oven for 40 to 45 minutes; remove chicken and top each breast with a folded slice of havarti cheese. return chicken to oven and bake until havarti cheese is melted, chicken is no longer pink inside and juices juices run clear, about 5 more minutes.
• remove chicken and potatoes from oven and allow to rest covered for 5 minutes.
• whisk hollandaise sauce mix with milk in a saucepan over medium heat; bring to a boil and stir in butter until melted. reduce heat to low and simmer sauce until thickened, about 1 minute. remove from heat and stir in white pepper, 1 teaspoon dried basil, and 1 pinch garlic powder.
• place asparagus into a skillet over medium heat. pour water into skillet about 1-inch deep and bring to a boil. cover skillet and steam asparagus just until tender but still bright green, 2 to 4 minutes.
• to serve, place each chicken breast a serving plate and top breasts with imitation crab meat.
• pour about 2 tablespoons of hollandaise sauce over each serving and place several spears of asparagus on top; drizzle 2 more tablespoons of sauce over each portion. serve remaining hollandaise sauce on the side. garnish with a pinch of paprika and serve with 2 red potatoes on each serving plate.

garlicky ham, mushroom, and spinach frittata

Ingredients

• Servings: 6
• 2 tablespoons butter
• 8 cloves garlic, smashed
• 1 shallot, sliced
• 1 (8 ounce) package sliced fresh mushrooms
• 4 cups bagged fresh spinach
• 3/4 cup diced cooked ham
• 9 eggs, beaten
• 1 cup shredded cheddar cheese (optional)
• salt and ground black pepper to taste (optional)

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat butter in a large ovenproof skillet over medium heat; cook and stir garlic and shallot in hot butter until shallot is softened, about 5 minutes. stir mushrooms into shallot and garlic; cook and stir until mushrooms begin to brown, 8 to 10 minutes. stir spinach into mushroom mixture, cover, and cook until spinach is wilted, about 5 more minutes, stirring occasionally.
• stir in ham, cook until ham begins to brown, about 5 minutes. pour eggs evenly into skillet and cover.
• bake in the preheated oven until the frittata is set in the middle and lightly puffed, about 25 minutes. a knife inserted into the center of the frittata should come out clean. sprinkle with cheddar cheese, let stand until cheese has melted, about 5 minutes. season with salt and black pepper.

Smoked Gouda Mac And Cheese

Ingredients

• Servings: 8
• 1 (16 ounce) package seashell pasta
• 2 1/2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 4 ounces smoked gouda cheese, shredded

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). lightly grease a 10 inch casserole dish.
• 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.
• melt butter in a small saucepan over medium heat. stir in the flour and cook until a roux forms. stir in the milk, salt and pepper; cook, stirring constantly, until sauce is smooth and thick and coats the back of a spoon. remove from heat and stir in cheese.
• combine cooked pasta and cheese sauce; transfer to prepared dish.
• bake in preheated oven for 15 minutes, or until heated through.

Mom's Two-crust Potato Pie

Ingredients

• Servings: 1
• 6 potatoes, peeled and cut into chunks
• 1/4 cup butter
• 1/4 cup milk, or as needed
• salt and ground black pepper to taste
• 1/2 cup shredded american cheese
• pastry for a 9 inch double crust pie
• 2 teaspoons butter, melted
• 2 teaspoons milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two. mash the potatoes with 1/4 cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir in the american cheese.
• preheat oven to 375 degrees f (190 degrees c).
• fit a crust into a 9-inch pie dish, and fill with the potato mixture. place the top crust on the pie, roll the edges together and crimp with a fork to seal. stir the melted butter and 2 teaspoons of milk together in a small bowl, and brush the mixture all over the pie crust. cut several vent holes in the top of the crust.
• bake the pie in the preheated oven until the crust is golden brown, about 45 minutes; if the edges are getting too brown, wrap them in aluminum foil.

homemade chicken cacciatore, sicilian-style

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 large onion, chopped
• 1 large green bell pepper, sliced thin
• 1 teaspoon crushed garlic
• 2 (14.5 ounce) cans diced tomatoes, drained and juice reserved
• 1 cup burgundy
• 1 1/2 tablespoons italian seasoning
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• 1 whole chicken, cut into pieces
• 2 tablespoons all-purpose flour
• 1 (16 ounce) package spaghetti

Recipe

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

Ready Time: 2 hrs 25 mins


• melt the butter in a large stockpot over medium heat. cook the onion, bell pepper, and garlic in the melted butter until they begin to soften, about 3 minutes. add the tomatoes, , italian seasoning, salt, pepper, and garlic salt; cook and stir until the mixture just begins to boil. reduce the heat to medium low; add the chicken and cook until the meat is tender enough to fall off the bone, about 1 1/2 hours. remove the bones and skin from the chicken, returning the meat to the pot.
• heat 3/4 cup of the reserved liquid from the tomatoes in the microwave until just warmed. stir the flour into the tomato liquid until thick. add to the stockpot and stir continually until the mixture begins to thicken. remove from heat and allow to sit for about 15 minutes.
• while the chicken mixture rests, bring a large pot of lightly-salted water to a boil. stir the spaghetti into the water and return to a boil. cook until the pasta is slightly tender but still firm to the bite, about 12 minutes. drain. ladle the chicken mixture over the drained spaghetti to serve.

Easy Cheesy Hash Browns

Ingredients

• Servings: 12
• 1 (8 ounce) package cream cheese, softened (optional)
• 2 (10.75 ounce) cans cream of celery soup
• 2 cups sour cream
• 2 cups shredded cheddar cheese
• 1 (2 pound) package frozen hash brown potatoes, thawed
• 2 cups crushed corn flakes
• 1/2 cup butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir cream cheese, cream of celery soup, sour cream, and cheddar cheese in a large bowl until thoroughly combined. gently fold hash brown potatoes into soup mixture. stir corn flakes with melted butter in a separate bowl. spread potato mixture in an even layer into a 9x13-inch baking dish; sprinkle buttered corn flakes over the top.
• bake until casserole is bubbling and topping has browned, about 1 hour.

Easy Mexican Fried Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 quart buttermilk
• 2 (1.25 ounce) packages taco seasoning mix
• 3 tablespoons olive oil
• 1 1/2 cups all-purpose flour

Recipe

• in a resealable plastic bag combine the chicken, buttermilk and 1 packet of taco seasoning. seal and shake to mix together. refrigerate and let marinate overnight.
• in a large skillet, heat the olive oil over medium low heat. mix flour and the other packet of taco seasoning in a shallow dish or plate. remove chicken from refrigerator and remove chicken from marinade. discard marinade.
• coat chicken with flour mixture and fry in skillet until cooked through and juices run clear, 15 to 20 minutes.

Bountiful Garden Zucchini Enchiladas

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups diced zucchini
• 1/4 cup canned diced green chiles
• 1 teaspoon chili powder
• 1/4 teaspoon black pepper
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon chili powder
• 1/8 teaspoon black pepper
• 1 cup milk
• 1/4 cup canned diced green chiles
• 1 cup shredded monterey jack cheese
• 8 (8 inch) flour tortillas
• 1/2 cup shredded monterey jack cheese
• 1 1/2 cups chopped tomatoes

Recipe

Preparation Time: 25 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat an oven to 400 degrees f (200 degrees c). heat oil in a large skillet over medium-high heat. cook the onion and garlic in the oil until tender, about 5 minutes. stir in zucchini, 1/4 cup diced chiles, 1 teaspoon chili powder, and 1/4 teaspoon black pepper. cook until softened, 3 to 5 minutes. remove zucchini mixture from skillet and reserve.
• melt butter in the skillet over medium low heat. stir in flour, salt, remaining 1 teaspoon chili powder, and 1/8 teaspoon pepper. cook, stirring, for 1 minute. pour in milk; whisk until thickened, 3 to 5 minutes. stir in the remaining 1/4 cup of diced chiles and 1 cup of monterey jack cheese.
• stir 1/2 cup of cheese sauce into the zucchini mixture. spoon 1/3 cup squash mixture down the center of each tortilla; roll up. place filled tortillas in prepared baking dish, pour remaining cheese sauce over. cover and bake in preheated oven until hot, about 25 minutes. remove from oven; sprinkle with remaining 1/2 cup monterey jack cheese and the chopped tomatoes.

father's day mancake pancakes

Ingredients

• Servings: 12
• 8 slices bacon
• 1/3 cup packed brown sugar
• 1 teaspoon vegetable oil, or as needed
• 1 1/2 cups all-purpose flour
• 3 tablespoons white sugar
• 1 1/2 teaspoons baking powder
• 10 fluid ounces dad's favorite , or more if needed
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil. place a wire rack on top of baking sheet; place bacon strips on wire rack.
• bake in the preheated oven for 10 minutes; remove from oven and sprinkle tops of bacon strips with half the brown sugar. return to oven and bake 10 more minutes. remove from oven and flip bacon to other side; sprinkle with remaining brown sugar and bake until bacon is crisp and brown sugar is golden brown, 10 to 15 more minutes. remove bacon, let cool, and crumble into small pieces.
• lightly grease a skillet with vegetable oil and place over medium-high heat.
• whisk flour, white sugar, and baking powder in a large bowl; in a separate bowl, whisk , melted butter, salt, and vanilla extract. lightly stir the liquid ingredients into the flour mixture to make a smooth batter. stir candied bacon pieces into the batter.
• pour batter into the hot skillet 1/2 cup at a time and cook until edges are browned, about 2 minutes; flip pancake and cook until golden brown and the center is set, 3 to 5 more minutes.

seafood lasagna ii

Ingredients

• Servings: 8
• 9 lasagna noodles
• 1 tablespoon butter
• 1 cup minced onion
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 cups cottage cheese
• 1 egg, beaten
• 2 teaspoons dried basil leaves
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/3 cup milk
• 1/3 cup dry white
• 1 (6 ounce) can crabmeat, drained and flaked
• 1 pound cooked small shrimp
• 1/4 cup grated parmesan cheese
• 1/2 cup shredded sharp cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• bring a pot of lightly salted water to a boil. cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. preheat oven to 350 degrees f (175 degrees c).
• in a skillet, cook onion in butter over medium heat until tender. remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
• in a medium bowl, mix together the soup, milk, , crabmeat, and shrimp.
• lay 3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. spread 1/3 of the onion mixture over the noodles. then spread 1/3 of the soup mixture over the onion layer. repeat the noodle, onion, soup layers twice more. top with cheddar cheese and parmesan cheese.
• bake in preheated oven for 45 minutes, or until heated through and bubbly.

mummy's ginger soup

Ingredients

• Servings: 1
• 3 tablespoons butter
• 2 tablespoons vegetable oil
• 2 tablespoons minced fresh ginger root
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground turmeric
• black pepper to taste
• 2 cups water
• 2 cups whole milk
• 1 teaspoon salt

Recipe

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


• melt the butter and vegetable oil in a saucepan over medium heat. stir in the ginger, and cook for five minutes. sprinkle in the flour, turmeric, and pepper; stir for 1 minute. whisk in water and milk. increase heat to medium-high, and bring to a simmer. simmer for 3 minutes whisking constantly as the mixture thickens. season to taste with salt, and strain through a mesh sieve before serving.

Shrimp And Peanut Butter Noodles

Ingredients

• Servings: 4
• 1/4 cup peanut butter
• 2 tablespoons light soy sauce
• 2 tablespoons chinese black vinegar
• 2 tablespoons white sugar
• 1 tablespoon sesame oil
• 10 ounces dried japanese udon noodles
• 20 uncooked large shrimp - peeled, deveined, tails left intact
• 1 cup broccoli florets
• 1/4 cup chopped roasted peanuts (optional)

Recipe

Preparation Time: 2 mins Cook Time: 10 mins Ready Time: 12 mins


• in a small bowl, mix together the peanut butter, soy sauce, black vinegar, sugar, and sesame oil. set aside.
• bring a large pot of water to a boil. stir in the udon noodles and cook for 5 minutes. add the frozen shrimp to the pot of boiling noodles and cook for about 3 minutes, until the shrimp are pink and opaque. turn the stove off, but do not remove pot from the heat. stir in the broccoli, cover, and let sit for 2-3 minutes.
• drain the noodles, broccoli, and shrimp. in a large serving bowl, toss together the noodles, broccoli, shrimp, and the peanut butter sauce. garnish with chopped peanuts.

Holuski

Ingredients

• Servings: 4
• 1 (8 ounce) package egg noodles
• 1 medium head cabbage, chopped
• 1/4 cup butter
• 1 onion, chopped
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 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.
• place cabbage in a steamer over 1 inch of boiling water, and cover. cook until tender but still firm, about 6 to 8 minutes.
• heat butter in a deep skillet. saute the onion until tender. stir in cabbage and noodles. season with salt and pepper.

the best artichoke chicken buffet

Ingredients

• Servings: 16
• 10 thick slices bacon
• 1 2/3 cups uncooked wild rice
• 5 cups water
• 1 cup butter
• 1 small onion, chopped
• 10 fresh mushrooms, sliced
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1/2 cup heavy cream
• 1/2 cup
• 1 teaspoon salt
• 3 cups cooked, cubed chicken breast meat
• 2 (14 ounce) cans artichoke hearts, drained
• 2 cups julienned carrots
• 3 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• combine wild rice and water in a saucepan, and bring to a boil. reduce heat, cover, and simmer for 40 to 50 minutes.
• place bacon in a large, deep skillet. cook over medium-high heat until evenly browned. drain, crumble, and set aside.
• in a large saucepan, melt butter over medium heat. cook onion and mushrooms in butter until soft. stir in soup, cream, , and salt; cook until hot.
• preheat oven to 350 degrees f (175 degrees c), and lightly grease a 9x13 inch baking dish. in a large bowl, mix together cooked bacon, soup mixture, chicken meat, artichoke hearts, carrots, and mozzarella cheese. spread cooked rice in the bottom of the baking dish, then spread chicken and artichoke mixture over rice. top with parmesan cheese.
• cover, and bake in preheated oven for 30 minutes. remove cover, and bake for an additional 30 minutes.

Delightful Cornish Hens

Ingredients

• Servings: 4
• 1 green bell pepper, minced
• 1 red bell pepper, minced
• 1/4 cup minced fresh cilantro, or more to taste
• 2 tablespoons olive oil
• 1 (.18 ounce) packet sazon seasoning
• 2 teaspoons onion powder
• 1 teaspoon adobo seasoning
• salt and ground black pepper to taste
• 2 cloves garlic
• 2 onions, peeled
• 2 cornish game hens
• 2 tablespoons butter

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil.
• mix green bell pepper, red bell pepper, cilantro, olive oil, sazon seasoning, onion powder, adobo seasoning, salt, and black pepper together in a bowl. place 1 clove garlic and 1 onion into the cavity of each hen. spread seasoning-oil mixture with your hands over the entire outer surface of each hen. arrange hens on prepared baking sheet; top each with 1 tablespoon butter.
• bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).

seafood lasagna ii

Ingredients

• Servings: 8
• 9 lasagna noodles
• 1 tablespoon butter
• 1 cup minced onion
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 cups cottage cheese
• 1 egg, beaten
• 2 teaspoons dried basil leaves
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/3 cup milk
• 1/3 cup dry white
• 1 (6 ounce) can crabmeat, drained and flaked
• 1 pound cooked small shrimp
• 1/4 cup grated parmesan cheese
• 1/2 cup shredded sharp cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• bring a pot of lightly salted water to a boil. cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. preheat oven to 350 degrees f (175 degrees c).
• in a skillet, cook onion in butter over medium heat until tender. remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
• in a medium bowl, mix together the soup, milk, , crabmeat, and shrimp.
• lay 3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. spread 1/3 of the onion mixture over the noodles. then spread 1/3 of the soup mixture over the onion layer. repeat the noodle, onion, soup layers twice more. top with cheddar cheese and parmesan cheese.
• bake in preheated oven for 45 minutes, or until heated through and bubbly.

father's day mancake pancakes

Ingredients

• Servings: 12
• 8 slices bacon
• 1/3 cup packed brown sugar
• 1 teaspoon vegetable oil, or as needed
• 1 1/2 cups all-purpose flour
• 3 tablespoons white sugar
• 1 1/2 teaspoons baking powder
• 10 fluid ounces dad's favorite , or more if needed
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil. place a wire rack on top of baking sheet; place bacon strips on wire rack.
• bake in the preheated oven for 10 minutes; remove from oven and sprinkle tops of bacon strips with half the brown sugar. return to oven and bake 10 more minutes. remove from oven and flip bacon to other side; sprinkle with remaining brown sugar and bake until bacon is crisp and brown sugar is golden brown, 10 to 15 more minutes. remove bacon, let cool, and crumble into small pieces.
• lightly grease a skillet with vegetable oil and place over medium-high heat.
• whisk flour, white sugar, and baking powder in a large bowl; in a separate bowl, whisk , melted butter, salt, and vanilla extract. lightly stir the liquid ingredients into the flour mixture to make a smooth batter. stir candied bacon pieces into the batter.
• pour batter into the hot skillet 1/2 cup at a time and cook until edges are browned, about 2 minutes; flip pancake and cook until golden brown and the center is set, 3 to 5 more minutes.

Mom's Two-crust Potato Pie

Ingredients

• Servings: 1
• 6 potatoes, peeled and cut into chunks
• 1/4 cup butter
• 1/4 cup milk, or as needed
• salt and ground black pepper to taste
• 1/2 cup shredded american cheese
• pastry for a 9 inch double crust pie
• 2 teaspoons butter, melted
• 2 teaspoons milk

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two. mash the potatoes with 1/4 cup butter, 1/4 cup milk, salt, and black pepper to make medium-stiff mashed potatoes; stir in the american cheese.
• preheat oven to 375 degrees f (190 degrees c).
• fit a crust into a 9-inch pie dish, and fill with the potato mixture. place the top crust on the pie, roll the edges together and crimp with a fork to seal. stir the melted butter and 2 teaspoons of milk together in a small bowl, and brush the mixture all over the pie crust. cut several vent holes in the top of the crust.
• bake the pie in the preheated oven until the crust is golden brown, about 45 minutes; if the edges are getting too brown, wrap them in aluminum foil.

Delightful Cornish Hens

Ingredients

• Servings: 4
• 1 green bell pepper, minced
• 1 red bell pepper, minced
• 1/4 cup minced fresh cilantro, or more to taste
• 2 tablespoons olive oil
• 1 (.18 ounce) packet sazon seasoning
• 2 teaspoons onion powder
• 1 teaspoon adobo seasoning
• salt and ground black pepper to taste
• 2 cloves garlic
• 2 onions, peeled
• 2 cornish game hens
• 2 tablespoons butter

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil.
• mix green bell pepper, red bell pepper, cilantro, olive oil, sazon seasoning, onion powder, adobo seasoning, salt, and black pepper together in a bowl. place 1 clove garlic and 1 onion into the cavity of each hen. spread seasoning-oil mixture with your hands over the entire outer surface of each hen. arrange hens on prepared baking sheet; top each with 1 tablespoon butter.
• bake in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).

Shrimp And Peanut Butter Noodles

Ingredients

• Servings: 4
• 1/4 cup peanut butter
• 2 tablespoons light soy sauce
• 2 tablespoons chinese black vinegar
• 2 tablespoons white sugar
• 1 tablespoon sesame oil
• 10 ounces dried japanese udon noodles
• 20 uncooked large shrimp - peeled, deveined, tails left intact
• 1 cup broccoli florets
• 1/4 cup chopped roasted peanuts (optional)

Recipe

Preparation Time: 2 mins Cook Time: 10 mins Ready Time: 12 mins


• in a small bowl, mix together the peanut butter, soy sauce, black vinegar, sugar, and sesame oil. set aside.
• bring a large pot of water to a boil. stir in the udon noodles and cook for 5 minutes. add the frozen shrimp to the pot of boiling noodles and cook for about 3 minutes, until the shrimp are pink and opaque. turn the stove off, but do not remove pot from the heat. stir in the broccoli, cover, and let sit for 2-3 minutes.
• drain the noodles, broccoli, and shrimp. in a large serving bowl, toss together the noodles, broccoli, shrimp, and the peanut butter sauce. garnish with chopped peanuts.

Holuski

Ingredients

• Servings: 4
• 1 (8 ounce) package egg noodles
• 1 medium head cabbage, chopped
• 1/4 cup butter
• 1 onion, chopped
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 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.
• place cabbage in a steamer over 1 inch of boiling water, and cover. cook until tender but still firm, about 6 to 8 minutes.
• heat butter in a deep skillet. saute the onion until tender. stir in cabbage and noodles. season with salt and pepper.

mummy's ginger soup

Ingredients

• Servings: 1
• 3 tablespoons butter
• 2 tablespoons vegetable oil
• 2 tablespoons minced fresh ginger root
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground turmeric
• black pepper to taste
• 2 cups water
• 2 cups whole milk
• 1 teaspoon salt

Recipe

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


• melt the butter and vegetable oil in a saucepan over medium heat. stir in the ginger, and cook for five minutes. sprinkle in the flour, turmeric, and pepper; stir for 1 minute. whisk in water and milk. increase heat to medium-high, and bring to a simmer. simmer for 3 minutes whisking constantly as the mixture thickens. season to taste with salt, and strain through a mesh sieve before serving.

the best artichoke chicken buffet

Ingredients

• Servings: 16
• 10 thick slices bacon
• 1 2/3 cups uncooked wild rice
• 5 cups water
• 1 cup butter
• 1 small onion, chopped
• 10 fresh mushrooms, sliced
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1/2 cup heavy cream
• 1/2 cup
• 1 teaspoon salt
• 3 cups cooked, cubed chicken breast meat
• 2 (14 ounce) cans artichoke hearts, drained
• 2 cups julienned carrots
• 3 cups shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• combine wild rice and water in a saucepan, and bring to a boil. reduce heat, cover, and simmer for 40 to 50 minutes.
• place bacon in a large, deep skillet. cook over medium-high heat until evenly browned. drain, crumble, and set aside.
• in a large saucepan, melt butter over medium heat. cook onion and mushrooms in butter until soft. stir in soup, cream, , and salt; cook until hot.
• preheat oven to 350 degrees f (175 degrees c), and lightly grease a 9x13 inch baking dish. in a large bowl, mix together cooked bacon, soup mixture, chicken meat, artichoke hearts, carrots, and mozzarella cheese. spread cooked rice in the bottom of the baking dish, then spread chicken and artichoke mixture over rice. top with parmesan cheese.
• cover, and bake in preheated oven for 30 minutes. remove cover, and bake for an additional 30 minutes.

Honey Lamb Fillets

Ingredients

• Servings: 4
• 4 lamb chops
• 4 teaspoons honey
• 2 cups worcestershire sauce
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 4 hrs 55 mins


• slice each chop down the center horizontally, cutting not quite through. open flat to resemble a butterfly. you can also ask your butcher to prepare the meat in this way.
• in a large, shallow dish, mix together honey and worcestershire sauce. marinate lamb chops in the mixture for no more than 4 hours.
• prepare barbecue for indirect cooking.
• pepper the chops to taste, and place on well oiled grate. cook over medium low heat for 35 to 40 minutes.

Knoephla, Potatoes And Sauerkraut

Ingredients

• Servings: 6
• 3 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup warm water
• 2 tablespoons vegetable oil
• 6 potatoes, peeled and cubed
• salt and pepper to taste
• 1 tablespoon butter
• 22 ounces sauerkraut, drained

Recipe

• combine 3 cups flour, baking powder, 1/4 teaspoon salt, egg and warm water in a medium size mixing bowl. mix well.
• knead the dough, adding flour until the dough in stiff and hard to work with, let the dough rest.
• roll dough into a 1/2 to 3/4 inch wide cylinder.
• bring a pot of salted water to boil. using scissors cut dough in 1/2 to 3/4 inch pieces into the boiling water. the dumplings will sit on the bottom of the pot until almost done. when almost finished cooking, the knoephla will rise to the surface. once they have risen to the surface let them cook 2 minutes longer. drain well.
• place oil in a large skillet and heat over medium-high heat. add potatoes and salt and pepper to taste. fry until potatoes are cooked through and golden brown.
• while potatoes are frying, place 1 tablespoon butter in a non-stick skillet, heat over medium-high heat. cook the kneophla in batches, transferring the fried dumplings into the skillet with the potatoes.
• when all of the knoephla and potatoes are nicely browned and combined in one skillet, add the sauerkraut to the mixture and heat through. serve immediately.

Easter Egg Stew

Ingredients

• Servings: 4
• 2 tablespoons butter, divided
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1 1/4 cups diced cooked ham
• 1 (8 ounce) package sliced fresh mushrooms (optional)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• salt to taste
• 1/8 teaspoon ground black pepper
• 1 cup milk
• 1 cup shredded sharp cheddar cheese
• 6 hard-cooked eggs, chopped
• 4 english muffins, split and toasted

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat 1 tablespoon of butter in a skillet over medium heat, and cook and stir the onion and green pepper until the onion is translucent, about 5 minutes; stir in ham, and cook until ham is hot, about 1 more minute. transfer to a bowl, and set aside. melt 1 more tablespoon of butter in skillet over medium heat, and cook and stir the mushrooms until they have given up their liquid and started to brown, about 10 minutes. add the cooked mushrooms to the ham mixture.
• melt 2 tablespoons of butter in a saucepan over medium heat, and stir in flour, salt, and black pepper. cook and stir until the flour lightens in color slightly, about 1 minute; gradually whisk in milk, and cook until thickened, whisking constantly. do not boil. mix in the cheddar cheese, and stir until the cheese melts. reduce heat to a bare simmer, and cook the sauce for about 10 more minutes. whisk frequently.
• drain any juices from the ham and mushroom mixture, and stir the mixture into the sauce; mix in the chopped hard-cooked eggs. bring mixture back to a simmer, and serve over toasted english muffins.

Pretzel Eggs

Ingredients

• Servings: 4
• 8 egg, beaten
• 1 tablespoon butter
• 1 1/2 cups mini pretzels

Recipe

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


• in a large skillet, melt butter over medium high heat. add eggs and pretzels to pan. cook, stirring occasionally, until eggs are set. serve hot.

byrdhouse spicy chicken and peaches

Ingredients

• Servings: 4
• 1 (15 ounce) can peaches, drained and chopped
• 4 cloves garlic, pressed
• 1 1/2 cups orange juice
• 2 tablespoons distilled white vinegar
• 2 tablespoons brown sugar
• 1 1/2 teaspoons nutmeg
• 1/2 teaspoon red pepper flakes
• 2 teaspoons dried basil
• salt and pepper to taste
• 4 (6 ounce) skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 tablespoons flour
• 3 tablespoons butter

Recipe

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


• bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat. reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
• meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. melt the butter in a large skillet over medium-high heat. add the chicken, and cook until lightly brown on both sides, but still pink in the center.
• season peach sauce with salt and pepper, and pour over browned chicken. return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer 15 minutes more until the chicken is no longer pink in the center.

Chicken Plum Pie

Ingredients

• Servings: 1
• 1 sheet frozen puff pastry, thawed
• 1 pound cooked chicken meat, shredded
• 4 purple plums - pitted, peeled and chopped
• 3 tablespoons chicken broth
• 1/2 teaspoon ground mace
• 1/4 teaspoon ground cinnamon
• 1 pinch ground cloves
• salt and freshly ground black pepper to taste
• 2 purple plums, pitted and sliced
• 2 tablespoons melted butter
• 1 tablespoon light brown sugar

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 375 degrees f (190 degrees c). press the puff pastry sheet into an 8-inch round or square pan.
• bake in the preheated oven until the bottom of the pastry is very lightly browned, about 10 minutes.
• mix together the chicken, 4 chopped plums, chicken broth, mace, cinnamon, and cloves in a bowl, and season to taste with salt and pepper. spoon the mixture over the partially-baked crust, and arrange slices of 2 plums over the top. drizzle the pie with melted butter, and sprinkle with brown sugar.
• bake the pie in the oven until the crust is golden brown and the plum slices have caramelized, about 40 minutes.

she crab soup i

Ingredients

• Servings: 6
• 1 onion, chopped
• 1 1/2 tablespoons margarine
• 2 teaspoons all-purpose flour
• 1 1/2 teaspoons margarine
• 1 quart whole milk
• 1 pound crabmeat, flaked
• 4 ounces crab roe
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon ground mace
• 2 cups milk
• 1/2 cup dry

Recipe

• using a saute pan melt 1 1/2 tablespoons butter, over low heat, and saute onions.
• using a double broiler melt 1 1/2 tablespoons of butter. add flour and stir until well blended.
• combine sauteed onions and flour mixture into a large stock pot. add 1 quart whole milk and stir constantly until soup is well blended.
• add the crab meat and roe and stir well; add pepper and mace and cook slowly for 20 minutes. add 1 pint of milk and stir.
• remove from heat and add .
• serve in soup bowls which have been heated and garnish with sour cream, parsley sprigs or a sprinkle of paprika.

chef john's roast christmas goose

Ingredients

• Servings: 8
• 1 whole smoked goose
• 3 cups water
• 1/2 cup red
• 1 whole star anise
• 1/4 cup aged balsamic vinegar
• 1/4 cup blackberry jam
• 1/2 teaspoon ground black pepper
• salt to taste
• 2 tablespoons cold butter, cut into 1/2-inch cubes
• salt and ground black pepper to taste

Recipe

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

Ready Time: 3 hrs 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• remove top wing flat section from each wing. place goose, breast-side up, in a baking dish or roasting pan.
• combine wing sections, water, , and star anise in a saucepan and bring to a simmer over medium-high heat. reduce heat to low and simmer until meat falls off the bone, about 2 hours. remove bones and star anise; discard.
• roast goose in the preheated oven until completely heated through, about 1 1/4 hours. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 150 degrees f (66 degrees c).
• stir balsamic vinegar, blackberry jam, and black pepper into red mixture; bring to simmer over medium heat. simmer until reduced by three quarters, about 15 minutes. remove from heat. whisk in cold butter until completely incorporated. season with salt and pepper to taste.
• brush melted goose fat from bottom of pan the goose breast. drizzle with sauce and serve.

tofu a la bourguignonne

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1/2 yellow onion, thinly sliced
• 1 shallot, minced
• 1 clove garlic, peeled and minced
• 1 tablespoon tomato paste
• 1 cup burgundy
• 1 dash soy sauce
• 1 bay leaf
• 1 dash dried thyme
• 2 (8 ounce) containers firm tofu, drained and cut into 1/2 inch strips
• 1 tomato, seeded and coarsely chopped
• 1/4 cup sliced fresh mushrooms

Recipe

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


• melt the butter in a large skillet over medium heat, and saute onion, shallot, and garlic until lightly browned.
• stir in tomato paste. pour in the , and stir, scraping up browned bits from the bottom of the skillet. bring to a boil, and cook about 1 minute. mix in soy sauce, bay leaf, and thyme. reduce heat to low, and place tofu, tomato, and mushrooms into the mixture. cover, and simmer 15 to 20 minutes, until sauce is thickened.

easy seafood alfredo

Ingredients

• Servings: 8
• 16 ounces uncooked black squid ink pasta
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 cup fat-free half-and-half
• 6 tablespoons grated parmesan cheese
• 1 slice fat-free american cheese, torn into pieces
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• ground black pepper to taste
• 2 (8 ounce) packages imitation crabmeat, flaked

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta, cook for 8 to 10 minutes, until al dente, and drain.
• melt the butter in a skillet over medium heat, and cook the garlic 1 minute. pour in the chicken broth and half-and-half. cook and stir until heated through.
• mix the parmesan cheese and american cheese into the skillet. cook and stir until american cheese is melted. season the mixture with basil, parsley, and pepper. mix in the imitation crabmeat, and continue cooking until heated through. serve over the cooked pasta.

Cornflake Chicken Casserole

Ingredients

• Servings: 8
• 2 (10.5 ounce) cans cream of chicken soup
• 3 cups chopped cooked chicken, or more to taste
• 1 cup finely chopped celery
• 1 cup cornflakes cereal
• 1 (8 ounce) can sliced water chestnuts, drained
• 1/2 cup mayonnaise
• 1/2 cup finely chopped onion
• 1 cup cornflakes cereal
• 2 tablespoons butter, melted, or as needed

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• mix cream of chicken soup, cooked chicken, celery, 1 cup cornflakes, water chestnuts, mayonnaise, and onion together in a large bowl; spread mixture into a 9x13-inch casserole dish.
• mix 1 cup cornflakes and melted butter together in a bowl until coated; sprinkle over casserole.
• bake in the preheated oven until casserole is bubbling and topping is crisp, about 45 minutes.

peanut butter banana quesadilla

Ingredients

• Servings: 2
• 1/4 cup peanut butter
• 2 (8 inch) flour tortillas
• 1 banana, sliced
• cooking spray

Recipe

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


• spread half the peanut butter one side of 1 flour tortilla; top with sliced banana. spread the remaining peanut butter on one side of the other flour tortilla; place tortilla, peanut butter-side down, on top of banana slices.
• spray cooking spray into a skillet and place skillet over medium heat. place quesadilla into the heated skillet; cook until lightly browned, about 3 minutes per side. cut quesadillas in half to serve.

Key West-style Baked Grouper

Ingredients

• Servings: 4
• 1/2 cup softened butter, plus more for baking dish
• 4 (8 ounce) fillets grouper
• 1 teaspoon salt
• 1 tablespoon lemon pepper, or to taste
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/4 cup key lime juice
• 1/4 cup fresh orange juice
• 12 slices lime
• 8 oranges

Recipe

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


• preheat oven to 325 degrees f (165 degrees c). lightly butter a 9x13-inch glass baking dish and set aside.
• season the grouper fillets with salt, lemon pepper, garlic powder, and onion powder; place into prepared baking dish. spread about 2 tablespoons of softened butter over the top of each fillet. pour in the lime and orange juices, then cover each fillet with 3 slices of lime and 2 slices of orange.
• bake in preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes.

oyster sauce fish

Ingredients

• Servings: 4
• 2 pounds fish fillets
• butter flavored cooking spray
• 2 teaspoons canola oil or corn oil
• 1/4 cup oyster sauce
• lemon pepper
• garlic powder

Recipe

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


• heat oil in a large skillet over medium heat. place fillets in skillet. spray fillets with butter spray, and sprinkle with lemon pepper and garlic powder. cook 4 to 5 minutes. then pour in oyster sauce, and gently turn fillets. cook until fish begins to flake, about 5 minutes.

passover spinach fritatta

Ingredients

• Servings: 3
• 2 (10 ounce) packages frozen chopped spinach
• 3 matzo crackers
• 4 eggs, beaten
• salt and pepper to taste
• 1 pinch ground nutmeg
• 3 tablespoons butter
• 2 tablespoons grated parmesan cheese

Recipe

• heat the spinach in a saucepan with 1/2 cup of water, until completely thawed. strain the spinach, reserving half the amount of liquid.
• crumble the matzo into a medium-size mixing bowl and pour the spinach and the remaining liquid over them. mix thoroughly until the matzo are softened. add the parmesan, eggs, salt, nutmeg and pepper.
• heat the margarine in a 12 inch skillet and add the spinach mixture. cook on medium heat, uncovered for 5 minutes on each side. sprinkle with grated parmesan and serve immediately.

breakfast sausage white cheese pizza

Ingredients

• Servings: 12
• 12 ounces ground italian sausage
• 1 tablespoon butter
• 1 cup chopped onion
• 1 (12 inch) prepared pizza crust
• 1 1/4 cups pizza sauce
• 12 ounces shredded mozzarella cheese
• 8 ounces lamb sausage links, sliced
• 12 ounces shredded monterey jack cheese

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place sausage in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble and set aside.
• over medium-low heat melt butter in a large saucepan. add onions. cook slowly, stirring occasionally, until onions are soft.
• place crust on pizza pan. spread pizza sauce over crust and add italian sausage. cover with mozzarella cheese and place sliced links over cheese. spread monterey jack cheese on top of links..
• bake in preheated oven for 20 to 25 minutes, until golden.

creamy she-crab soup

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 teaspoon all-purpose flour
• 1 quart milk
• 1/2 tablespoon grated onion
• 1/8 teaspoon ground mace
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon worcestershire sauce
• 1 teaspoon salt
• 3 tablespoons crab roe
• 2 cups fresh crabmeat
• 6 tablespoons dry
• 1/2 cup heavy whipping cream, whipped
• 1 tablespoon chopped fresh parsley

Recipe

• fill the bottom of a double boiler halfway with water. bring to a low boil. melt butter in top of double boiler, add flour and stir until smooth.
• gradually add milk, stirring constantly until smooth. add onion, mace, black pepper, worcestershire sauce, salt, and crab meat with roe. cook over simmering water for 20 minutes.
• to serve, place 1 tablespoon of warmed in each of 4 or 6 soup bowls (depends on how much soup you want). ladle soup into bowls, top with a dollop of whipped cream, and sprinkle with fresh snipped parsley.

Pan-fried Flat Iron Steak

Ingredients

• Servings: 3
• 2 pounds flat iron steak
• 1 tablespoon hot pepper sauce (e.g. tabasco™)
• 2 tablespoons lime juice
• 2 teaspoons garlic salt
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 1/4 teaspoons blackened seasoning
• 1/2 cup butter
• 1/2 cup water

Recipe

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


• heat a skillet over medium heat. season the steak with hot pepper sauce. sprinkle or mist with a little lime juice and season lightly with just a portion of the garlic salt, salt, black pepper and blackened seasoning.
• place the steak in the pan and cover with a lid. cook for about 20 minutes, or to your desired degree of doneness, turning and adding more seasoning every 5 minutes.
• remove steaks to a serving platter and keep warm. stir butter and water into the pan, removing any browned bits from the bottom to make a gravy. season with additional garlic salt, salt and pepper to taste. serve steaks with gravy drizzled over them.

New Year Day Dinner

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 pound boneless lamb, cut into thin bite-size pieces
• 1 tablespoon butter
• 1/2 head cabbage, shredded
• 1 onion, diced
• 1/2 teaspoon caraway seeds
• salt and ground black pepper to taste
• 1 1/2 cups chicken broth, divided
• 1 red bell pepper, diced
• 1 green bell pepper, diced

Recipe

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


• heat vegetable oil in a skillet over medium heat; cook and stir lamb in hot vegetable oil until browned, about 10 minutes. transfer lamb to a bowl. heat butter in the same skillet; cook and stir cabbage until wilted, about 5 minutes. stir onion into cabbage and cook until onion is translucent, stirring often, about 5 more minutes.
• sprinkle vegetables with caraway seeds and season with salt and black pepper; pour 1/2 cup chicken broth into skillet. raise heat to medium-high and cook until broth has nearly evaporated; pour remaining 1 cup broth into skillet. return lamb to skillet, add red and green bell peppers, and cover; cook until peppers start to soften, about 10 minutes.

scrumptious seafood linguine

Ingredients

• Servings: 6
• 2 (9 ounce) packages fresh linguine pasta
• 1/4 cup butter
• 1 clove garlic, chopped
• 1 cup heavy cream
• 1/2 pound imitation crabmeat
• 1/2 pound cooked salad shrimp
• 1 cup freshly grated parmesan cheese
• salt and pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta, and cook for 3 minutes, or until al dente; drain.
• melt butter in a large skillet over medium heat. saute garlic until tender. stir in cream, and cook until thickened, about 5 minutes. add imitation crab, shrimp, parmesan cheese, and salt and pepper. reduce heat to low, and cook for 2 to 3 minutes, until heated through.
• transfer cooked linguine to a serving platter, and top with seafood sauce. garnish with parsley.

authentic japanese scallop soup with ramen noodles

Ingredients

• Servings: 2
• 2 cups water
• 1 (3 ounce) package instant ramen noodles (exclude seasoning packet)
• 2 1/2 cups water
• 2 tablespoons soy sauce
• 2 tablespoons mirin (japanese sweet )
• 1 1/3 teaspoons dashi no moto (instant dashi or fish-broth powder), available at asian markets
• 1 teaspoon rice vinegar
• 5 shiitake mushrooms, sliced
• 2 green onions, sliced
• 1 teaspoon minced fresh ginger
• 1 tablespoon butter
• 8 scallops

Recipe

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


• bring 2 cups water to a boil in a saucepan. cook ramen noodles in boiling water until tender, 2 to 3 minutes; drain. rinse with cold water to stop cooking process. divide noodles between 2 soup bowls.
• bring 2 1/2 cups water to a boil in a saucepan. stir soy sauce, mirin, dashi no moto, and rice vinegar into the boiling water. reduce heat to low. add shiitake mushrooms, green onions, and ginger to the water; cook at a simmer until mushrooms are tender, 3 to 5 minutes. pour about half the mixture over each portion of noodles.
• melt butter in a skillet over medium-high heat. cook scallops in melted butter until opaque in the middle, about 3 minutes. put 4 cooked scallops into each soup bowl to serve.

Left-over Turkey Pot Pie

Ingredients

• Servings: 8
• 1/4 cup butter
• 1/2 cup chopped onion
• 1/2 cup chopped mushrooms
• 1 tablespoon minced garlic
• 1/3 cup all purpose flour
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1 1/2 cups prepared turkey gravy
• 1/2 cup water
• 1/2 cup milk
• 1 (14 ounce) package frozen mixed vegetables, thawed and drained
• 3 cups cooked turkey, cubed
• salt and ground black pepper to taste (optional)
• 1 pastry for a 10-inch double crust pie

Recipe

Preparation Time: 20 mins Cook Time: 56 mins Ready Time: 1 hr 26 mins


• preheat oven to 425 degrees f (220 degrees c).
• melt the butter in a large saucepan over medium heat. stir in the onions, mushrooms, and garlic; cook until tender, but not browned, about 5 minutes. stir in the flour, sage, and thyme until blended. pour in the gravy, water, and milk, stirring to blend. bring to a boil over medium-high heat; cook 1 to 2 minutes. stir in the turkey and vegetables, and cook until vegetables are tender, about 5 minutes.
• line a 10 inch pie plate with the bottom crust. pour in the turkey mixture. cover with the top crust. seal and crimp the edges. pierce top crust in a few places with a fork. cover the edges of the pie with strips of aluminum foil.
• bake in preheated oven for 25 minutes. remove foil strips, and bake until crust is golden, about 20 minutes more. remove from oven, and rest 10 minutes before serving.

Cheese Crepe Souffle

Ingredients

• Servings: 12
• 1/2 cup butter
• 2 (13 ounce) packages frozen cheese-filled blintzes
• 6 egg whites
• 6 egg yolks
• 2 cups sour cream
• 1/3 cup white sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place the butter in 9x13 inch baking dish, and put into the oven until melted, about 3 minutes. place the blintzes into the baking dish in a single layer on top of the melted butter.
• whip the egg whites in a bowl until they form soft peaks, about 5 minutes, and set aside.
• whisk together the egg yolks, sour cream, sugar, vanilla extract, and salt in a large bowl until smooth. use a rubber spatula or wire whisk to fold 1/3 of the whipped egg whites into the sour cream mixture. gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. add the remaining whipped egg whites, folding just until incorporated. pour the mixture over the blintzes in the baking dish.
• bake in the preheated oven until the eggs are set and puffy and the top is golden brown, about 45 minutes.

raised griddle cakes

Ingredients

• Servings: 12
• 1 cup white cornmeal
• 2 cups boiling water
• 2 cups all-purpose flour
• 2 cups milk
• 2 teaspoons yeast
• 1 tablespoon brown sugar
• 2 eggs
• 1 teaspoon salt
• 1/4 teaspoon baking powder

Recipe

Preparation Time: 20 mins Cook Time: 8 mins Ready Time: 48 mins


• in a large bowl, stir together the cornmeal and boiling water. let soak for about 15 minutes. while still warm but not hot, stir in the flour, sugar, milk and yeast. cover, and let rise overnight in the refrigerator.
• in the morning, mix in the eggs, baking powder and salt. if the batter seems too thin, add more cornmeal to thicken it up. if desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see cook's note).
• heat a lightly oiled griddle over medium heat. spoon pancakes the hot griddle, and cook until browned on each side. serve at once with butter and syrup.

brining and cooking the perfect turkey with delicious gravy

Ingredients

• Servings: 1
• brine:
• 4 (32 ounce) cartons low-sodium chicken broth
• 1 cup kosher salt
• 2 tablespoons dried savory
• 2 tablespoons dried thyme
• 2 tablespoons dried sage
• 2 tablespoons dried rosemary
• 1 gallon apple juice
• 1 gallon water, or as needed to cover
• roast turkey:
• 1 (22 pound) whole turkey
• 4 large onions, chopped
• 8 stalks celery, chopped
• 8 carrots, chopped
• 1/4 cup butter, melted
• 2 cups white cooking
• 2 (32 ounce) cartons chicken broth
• 1/4 cup butter, melted
• gravy:
• 2 cups water
• 1 (32 ounce) carton turkey broth
• 1/4 cup cornstarch

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs 5 mins

Ready Time: 15 hrs 35 mins


• pour 4 32-ounce cartons of low-sodium chicken broth into a large stock pot and stir in kosher salt, savory, thyme, sage, and rosemary. bring to a boil, reduce heat to medium, and cook the brine for 7 minutes to blend flavors. cool. pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. stir apple juice and 1 gallon of water into the mixture. place turkey, breast side down, into the brine and pour in more water if needed to cover. place in refrigerator and brine for at least 36 hours.
• preheat oven to 350 degrees f (175 degrees c).
• remove turkey and discard used brine. rinse turkey and pat dry with paper towels. place the turkey with breast side down on a roasting rack set into a roasting pan. stuff the bird with 2 onions, 4 stalks of celery, and 4 carrots; place remaining 2 onions, 4 stalks of celery, and 4 carrots into the roasting pan surrounding the turkey. brush outside of the turkey with 1/4 cup melted butter and pour white cooking and 2 32-ounce cartons of chicken broth into the pan.
• roast in the preheated oven for 30 minutes; baste with pan juices. if skin begins to darken too quickly, place a tent of aluminum foil over the bird. continue roasting for 1 1/2 more hours, basting every 30 minutes. turn the turkey over so it is breast side up; brush with remaining 1/4 cup melted butter. continue roasting, basting every 30 minutes, until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees f (80 degrees c), about 1 more hour (3 hours roasting time in all).
• remove turkey and set aside while you make the gravy. strain all the pan drippings through a mesh strainer into a large saucepan. bring to a boil, reduce heat to medium-low, and simmer. whisk 2 cups water, 1 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth. whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly, about 5 minutes. let gravy cool to thicken slightly. if desired, use a gravy separator to remove excess fat. serve turkey with gravy.

nepalese scrambled eggs

Ingredients

• Servings: 3
• 2 tablespoons ghee (clarified butter)
• 2 small red onions, thinly sliced
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 pinch ground cayenne pepper
• 1 tablespoon curry paste
• 2 tablespoons butter
• 6 eggs, lightly beaten
• 3 tablespoons fresh cilantro, chopped

Recipe

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


• heat ghee in a skillet over medium heat. fry the onions, coriander, cumin, and cayenne pepper until the onions are soft. stir in the curry paste and set aside.
• in a separate skillet, melt the butter over medium-low heat. pour in the eggs; cook and stir until eggs are set. mix in the onion mixture and serve garnished with fresh cilantro.

stuffed cornish hens burgundy

Ingredients

• Servings: 8
• 4 (1 1/2 pound) rock cornish hens
• salt and ground black pepper to taste
• 2/3 cup long-grain rice
• 1/2 cup slivered almonds
• 6 tablespoons sliced green onion
• 1/4 cup butter
• 2 cups water
• 2 cubes chicken bouillon
• 2 teaspoons lemon juice
• 1 teaspoon salt
• 6 tablespoons chopped fresh parsley
• burgundy glaze:
• 1/2 cup currant jelly
• 1/2 cup burgundy
• 2 tablespoons butter
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• 2 teaspoons worcestershire sauce
• 1/2 teaspoon ground allspice

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 20 mins


• preheat oven to 375 degrees f (190 degrees c).
• lightly season hens with salt and black pepper to taste.
• mix rice, almonds, green onion, and 1/4 cup butter together in a saucepan over low heat; cook and stir until rice is lightly toasted, about 10 minutes. add water, chicken bouillon, lemon juice, and 1 teaspoon salt; bring to a boil. reduce heat, cover, and simmer until rice is cooked and water is absorbed, 20 to 25 minutes. stir parsley into rice mixture.
• stuff the cavity of each hen with rice mixture; truss the hens by securing the legs together with kitchen string. place hens breast-side up in a shallow pan; loosely cover the pan with tented aluminum foil.
• roast hens in the preheated oven for 30 minutes.
• mix currant jelly, burgundy , 2 tablespoons butter, lemon juice, cornstarch, worcestershire sauce, and allspice together in a saucepan; cook and stir over medium heat until glaze is smooth and thickened, 10 to 15 minutes.
• uncover hens and brush with burgundy glaze; continue roasting for 1 hour, brushing frequently with glaze. drumsticks with move easily in sockets when done. an instant-read thermometer inserted near the bone of the hens and in the center of the stuffing should read 165 degrees f (74 degrees c). transfer hens to a hot platter and serve with remaining glaze.

lynzzpaige's kaiserschmarrn (emperor's pancakes)

Ingredients

• Servings: 2
• 1/2 cup all-purpose flour
• 5 tablespoons white sugar
• 1/2 teaspoon salt
• 1 cup milk
• 5 eggs, separated
• 2 tablespoons butter
• confectioners' sugar

Recipe

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


• sift flour, sugar, and salt together in a mixing bowl. pour the milk slowly into the dry mixture while stirring. add the egg yolks one at a time, beating until well blended before adding the next egg yolk.
• place the egg whites in a separate bowl; beat until egg whites form stiff peaks. gently stir 1/3 of the egg whites into the batter. fold in the remaining egg whites.
• melt 1 tablespoon butter in an 8 inch skillet over moderate heat. pour in half the batter and cook about 4 minutes or until browned on the bottom. loosen edges and slide pancake a plate using spatula. invert the pancake back into the skillet and cook until both sides are brown, about 2 minutes. remove to a warm platter and keep warm.
• make the second pancake the same way. dust with confectioners' sugar and serve.

winter harvest curry stew

Ingredients

• Servings: 75
• 1 1/2 gallons vegetable broth
• 4 butternut squashes - peeled, seeded, and diced
• 6 bunches mustard greens, chopped
• 7 heads cauliflower, cut into florets
• 7 heads broccoli, cut into florets
• 7 red bell peppers, diced
• 15 carrots, peeled and diced
• 15 parsnips, diced
• 1 1/2 onions, diced
• 1 1/2 stalks celery, diced
• 3/4 cup raisins
• 1/4 cup curry powder
• 1/4 cup ground ginger
• 1/4 cup ground cumin
• 1 1/2 teaspoons cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• combine vegetable broth, butternut squash, mustard greens, cauliflower, broccoli, red bell peppers, carrots, parsnips, onions, celery, raisins, curry powder, ginger, cumin, and cayenne pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour.

banana dogs

Ingredients

• Servings: 2
• 2 tablespoons peanut butter
• 2 whole wheat hot dog buns
• 2 bananas
• 2 tablespoons raspberry jelly
• 1 tablespoon raisins (optional)

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• spread 1 tablespoon of peanut butter each hot dog bun. place a banana into each one as if it were a hot dog. squeeze jelly over the banana from a squeeze bottle, or spread over the peanut butter. sprinkle with raisins, if using.