hot scotch cocoa

Ingredients

• Servings: 1
• 1 (1 ounce) envelope instant hot chocolate mix
• 1 cup hot milk
• 1 fluid ounce butterscotch schnapps

Recipe

Preparation Time: 1 min Cook Time: 1 min Ready Time: 2 mins


• in a mug, dissolve instant chocolate mix with hot milk. stir in butterscotch schnapps.

Cabbage And Dumplings

Ingredients

• Servings: 4
• 1/2 cup butter
• 1 onion, chopped
• 1 head green cabbage, chopped
• 1 cup flour
• 1/2 cup water
• salt to taste

Recipe

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


• melt the butter in a skillet. cook the onion and cabbage in the butter over medium-high heat until the cabbage is translucent.
• bring a small pot of water to a boil. mix the flour and water together into a dough. drop the dough by small spoonfuls into the boiling water and cook until firm; drain. add the dumplings to the cabbage mixture. season with salt to serve.

the world's greatest crab recipe

Ingredients

• Servings: 4
• 1/2 cup olive oil
• 1/2 cup butter
• 1/2 cup minced garlic
• 4 pounds snow crab clusters, thawed if necessary

Recipe

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


• preheat an outdoor grill for high heat. when hot, lightly oil grate.
• whisk together the olive oil, butter, and garlic; generously brush crab.
• cook crab on preheated grill, turning once, until the shell begins to brown, about 6 minutes.

Mustard Onion Lamb Chops

Ingredients

• Servings: 4
• 4 boneless lamb loin chops, butterflied
• 1/2 cup prepared yellow mustard, or to taste
• 1 cup canned french fried onions

Recipe

• preheat the oven to 375 degrees f (190 degrees c).
• place the lamb chops in a shallow baking dish. pour mustard over them, and turn to coat. sprinkle fried onions over the top. cover with aluminum foil.
• bake for 20 minutes in the preheated oven, or until lamb chops are cooked through.

fall onion soup

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 teaspoon thyme
• 2 large onions, sliced
• 1 cup chicken broth
• 1 cup apple
• 1/4 cup grated parmesan cheese, or to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• melt butter with olive oil and thyme in a pot over medium-low heat. cook and stir onions in butter mixture until caramelized, about 20 minutes.
• pour chicken broth and apple into pot; simmer mixture for 20 minutes. garnish with parmesan cheese.

Smoked Gouda And Leek Chicken

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 leek, thinly sliced
• 1 clove garlic, minced
• 8 ounces smoked gouda cheese, shredded
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 thin slices prosciutto

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). line a baking sheet with parchment paper.
• melt the butter in a skillet over medium heat. cook the leek and garlic in the melted butter until the leek softens and the garlic turns translucent, about 5 minutes. remove the skillet from the heat and stir in the gouda until melted. divide the cheese mixture among the chicken breasts; roll the chicken around the filling. wrap each chicken breast with a slice of prosciutto, and secure with toothpicks. place seam side down on the prepared baking sheet.
• cook the chicken breasts until no longer pink in the center and the juices run clear, about 25 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove the chicken from the oven and allow to rest 5 minutes before slicing and serving.

The Perfect Peanut Butter Milkshake

Ingredients

• Servings: 2
• 2 cups vanilla ice cream
• 1/4 cup milk
• 2 tablespoons creamy peanut butter

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• place ice cream, milk, and peanut butter in a blender; blend until smooth, 45 seconds.

tuna wellingtons with pimento cheese sauce

Ingredients

• Servings: 10
• 1 egg
• 1 (6 ounce) can canned tuna
• 1/4 cup mayonnaise
• 2 tablespoons diced dill pickles
• 2 tablespoons chopped pimento
• 1 tablespoon chopped green bell pepper
• 2 cups all-purpose flour, sifted
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup vegetable shortening
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons chopped pimento
• 2/3 cup milk
• 3 tablespoons butter
• 3 tablespoons diced green bell pepper
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tablespoons minced pimento
• 1/2 teaspoon salt
• 1 cup shredded sharp cheddar cheese

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• in a large mixing bowl, combine tuna fish, mayonnaise, egg, pickles, 2 tablespoons pimentos, and 1 tablespoon chopped green bell pepper. mix well, and set bowl aside.
• sift together 2 cups flour, baking powder, and salt. cut in vegetable shortening until mixture resembles coarse crumbs. stir in 1 cup cheddar cheese and 2 tablespoons chopped pimento. add 2/3 cup milk and stir until mixture forms a ball. knead about 15 times.
• roll out dough 1/4 inch thick. cut into 3 inch rounds (should be about 20 rounds total). spoon a tablespoon of the tuna mixture the top half of each round (using 10 rounds). moisten the edges of these 10 rounds with water and place each of the remaining 10 rounds over each tuna-layer round. press edges together with the tines of a fork and prick the tops to vent the dough. place on a cookie sheet.
• bake tuna rounds at 450 degrees f (230 degrees c) for 12 to 15 minutes.
• to make cheese sauce: in a double-boiler, heat 3 tablespoons butter and add 3 tablespoons chopped bell pepper; cook until softened. blend in 3 tablespoons flour, and mix until smooth. add 1 1/2 cups milk and cook, stirring constantly, until thickened. sift in 1 1/2 cups cheddar cheese, 2 tablespoons chopped pimento and 1/2 teaspoon salt. continue to cook until cheese has completely melted.
• serve tuna wellingtons with the cheese sauce poured over them.

Cabbage And Smoked Sausage Pasta

Ingredients

• Servings: 6
• 1 (16 ounce) package farfalle (bow tie) pasta
• 1/2 cup butter
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1 large head green cabbage, shredded
• salt and pepper to taste
• 1 pound smoked sausage, sliced
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 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 bow tie pasta 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 12 minutes. drain well in a colander set in the sink.
• melt the butter in a large pot over medium heat. add the garlic, olive oil, and cabbage; season with salt and pepper; cook until tender, about 15 minutes. stir in the sausage and bow tie pasta; cook until completely heated, about 5 minutes more. top with parmesan cheese and serve immediately.

Macaroni And White Clam Sauce

Ingredients

• Servings: 8
• 1 (10 ounce) can whole baby clams
• 1 (6.5 ounce) can minced clams
• 1 1/4 cups white clam sauce
• 2 tablespoons butter
• 3 cloves garlic, chopped
• 1 (16 ounce) package macaroni
• 4 cups hot water

Recipe

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


• combine in a large saucepan: whole baby clams, minced clams, clam sauce, butter and garlic. bring to boil. add macaroni and hot water and return to boil. cook until macaroni is al dente.

roasted soda can chicken

Ingredients

• Servings: 1
• 1 (4 pound) whole chicken
• 1/4 cup butter, melted
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• salt and pepper to taste
• juice of 1 fresh lemon, divided
• 1 (12 ounce) can lemon-lime soda (such as sprite®)
• 1 small whole onion, peeled
• 1 squeezed lemon half

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• preheat the oven to 350 degrees f (175 degrees c). remove the giblets and rinse chicken inside and out with water. pat dry with paper towels.
• stir together butter, brown sugar, garlic, salt and pepper, and half the lemon juice in a bowl. rub the mixture over the entire chicken, including the cavity and beneath the skin.
• discard 1/2 of soda, leaving the rest in the can, and pour the remaining lemon juice into the can. place the can on a baking sheet, and set the chicken upright on the can, inserting it into the cavity of the chicken. plug the neck opening of the chicken with the onion and a squeezed lemon half to retain steam.
• roast the chicken in the preheated oven for 1 1/2 to 2 hours, to a minimum internal temperature of 180 degrees f (80 degrees c). remove the chicken from the oven, discard the soda can, and cover chicken with a doubled sheet of aluminum foil to rest in a warm area for 10 minutes before slicing.

Fancy-but-easy Mac N' Cheese

Ingredients

• Servings: 8
• 1 small red onion, diced
• 1 (16 ounce) package small pasta shells
• salt and ground black pepper to taste
• 1 pinch garlic salt
• 1 tablespoon butter
• 1/4 cup brown sugar
• 3 (11 ounce) cans condensed cream of cheddar cheese soup
• 2/3 cup shredded havarti cheese
• 1/4 cup grated parmesan cheese
• 1 1/3 cups shredded cheddar cheese

Recipe

Preparation Time: 25 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the diced onion in a large pot of lightly-salted water; bring to a boil. cook the pasta until al dente, 8 to 10 minutes; drain. transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt. stir the butter and brown sugar into the pasta mixture until the butter melts. add the cheddar cheese soup, havarti cheese, parmesan cheese and 1/3 cup of cheddar cheese; stir well. sprinkle remaining cheddar cheese over top of the dish.
• bake in preheated oven about 45 minutes. change oven setting to 'broil' and cook until top is golden brown, about 4 minutes.

ancho chile rubbed venison steaks with lime-cilantro butter

Ingredients

• Servings: 4
• 1/2 cup butter, softened
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons steak seasoning
• 1 tablespoon ancho chile powder
• 4 (1/2 pound) venison steaks

Recipe

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


• whip together the butter, lime juice, and cilantro in a small bowl until well combined. transfer the butter mixture a large piece of plastic wrap, gently wrap and form the butter into a log. freeze until ready to use.
• prepare a grill for medium-high heat.
• mix together the steak seasoning and ancho chile powder in a small bowl. rub the seasoning blend both sides of the venison steaks.
• grill the steaks to preferred doneness, 5 to 8 minutes per side for medium. top each steak with a slice of the lemon-cilantro butter to serve.

queso dip

Ingredients

• Servings: 2
• 1 tablespoon butter
• 1 tablespoon cornstarch
• 3/4 cup sour cream
• 1 cup shredded cheddar cheese
• 1 tablespoon salsa

Recipe

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


• in a medium saucepan over medium heat, melt the butter. thoroughly stir in the cornstarch. stir in the sour cream. when the mixture becomes hot and bubbly, mix in cheddar cheese and salsa. continue stirring until cheese has melted and mixture begins to thicken, about 10 minutes. serve hot.

Carmel Apple

Ingredients

• Servings: 1
• 2 fluid ounces best-quality
• 1 fluid ounce sour apple schnapps
• 1/2 fluid ounce butterscotch schnapps
• 1 cup crushed ice
• 1 slice dried apple

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine , schnapps, and crushed ice in a shaker. shake vigorously to chill. pour into glass, garnish with dried apple, and serve.

Special Chicken Kabobs

Ingredients

• Servings: 4
• 1 1/2 pounds skinless, boneless chicken breast halves - cubed
• 1 cup onion juice
• salt and pepper to taste
• 1 1/4 teaspoons crushed saffron threads
• 3/4 cup melted butter

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 8 hrs 45 mins


• in a medium bowl, place the cubed chicken and onion juice. mix in salt and pepper. completely dissolve crushed saffron threads in the mixture. cover and allow the chicken to marinate in the refrigerator 8 hours, or overnight.
• preheat an outdoor grill for high heat and lightly oil grate.
• place the marinated chicken on skewers. frequently brush with butter while cooking on the prepared grill. turning frequently, cook until meat is no longer pink and juices run clear, or to desired doneness.

Lowcountry Shrimp And Cheese Grits

Ingredients

• Servings: 6
• 3 cups water
• 1/2 teaspoon salt
• 1 cup quick-cooking grits
• 1 (7 ounce) package garlic cheese spread
• 2 tablespoons butter
• 2 teaspoons olive oil
• 1 1/2 pounds fresh shrimp, shelled and deveined without tails
• 1 large tomato, diced
• salt and pepper to taste

Recipe

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


• in a saucepan, bring the water and salt to a boil. stir in the quick grits and reduce the heat. cook slowly for 5 minutes. remove from heat and stir in the garlic cheese until melted. let sit for 2 to 4 minutes; keep warm.
• in a skillet, heat the butter and oil over medium heat. saute the shrimp until pink. stir in diced tomato and cook until tomato is heated through. remove from heat and salt and pepper to taste.
• spread the cheese grits on a warm platter. top with shrimp mixture.

Shir-will Chicken Delight

Ingredients

• Servings: 8
• 1 (3 pound) whole chicken
• 1/4 cup water
• 1/4 cup butter
• 2 onions, thinly sliced
• 2 green bell pepper, thinly sliced
• 2 large red bell peppers, seeded and diced
• 1 (14.5 ounce) can whole peeled tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 slices swiss cheese

Recipe

• in a large microwave proof dish with a cover, place chicken and add water. microwave on high (full power) for 10 minutes. turn chicken over and continue to microwave on high for an additional 10 minutes. let chicken cool slightly. remove skin and discard. remove all meat from bones. chop chicken meat into bite size pieces and set aside.
• in a heavy cooking pot heat butter/margarine. saute onions until translucent. add green and red bell peppers and saute for 3 minutes. mash tomatoes and add to cooking pot with can liquids, salt and pepper. cover and let simmer over low heat for 10 minutes. add chopped chicken and let simmer for another 10 minutes.
• to prepare mixture for serving: fill 8 microwave proof soup bowls to within 1/2 inch of top with cooked chicken mixture. place 1slice swiss cheese on top of each bowl. cook each bowl uncovered on high (full power) for 3 minutes or until cheese melts. serve immediately.

ginger scallops

Ingredients

• Servings: 4
• 2 tablespoons thinly sliced green onion
• 2 tablespoons butter
• 1 large carrot, julienned
• 2 tablespoons minced fresh ginger root
• 1/2 cup white
• 1/2 cup heavy whipping cream
• salt and pepper to taste
• 1 1/4 pounds scallops
• 2 tablespoons butter

Recipe

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


• in a medium skillet saute the green onions in 2 tablespoons of the butter. stir in the carrots and cook for 30 seconds. stir in the ginger and the . once hot add the cream, salt and pepper. cook, stirring frequently, over high heat until the sauce is reduced by half.
• stir in the scallops and cook for 1 minute. add the remaining butter and stir until melted. serve.

Love Mussels

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoons minced garlic
• 2 tablespoons minced shallots
• 1 tablespoon capers
• 3 cups canned tomato sauce
• 1 tablespoon italian seasoning
• 1/2 teaspoon red pepper flakes
• 1 pound mussels, cleaned and debearded
• 1 cup chopped green onions

Recipe

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


• melt butter in a skillet over medium heat. swirl olive oil into melted butter. cook garlic, shallots, and capers in oil and butter until shallots are translucent, about 5 minutes. mix in tomato sauce, italian seasoning, and red pepper flakes; stir until well incorporated. cover and reduce heat to medium-low; allow to simmer for 10 minutes.
• add mussels to the pan and cover tightly. raise heat to medium-high and cook until all mussels have opened, about 10 minutes. remove from heat, garnish with chopped green onions to serve. discard any unopened mussels.

Old-fashioned Macaroni, Tomato, And Cheese Bake

Ingredients

• Servings: 24
• 3 cups elbow macaroni
• 3 tablespoons butter, melted
• 2 cups shredded sharp cheddar cheese
• 1 (14.5 ounce) can petite diced tomatoes in juice
• 3 large eggs
• 2 1/2 cups milk
• 1 (4 ounce) package cream cheese, softened
• 1/3 cup grated parmesan cheese
• 1 teaspoon brown mustard
• 2 dashes hot sauce (such as tabasco®)
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon ground nutmeg
• 1 tablespoon ground black pepper
• 1 teaspoon salt
• 1/4 teaspoon paprika, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 53 mins Ready Time: 1 hr 8 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare an 8 quart baking dish with cooking spray.
• 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. pour into the prepared baking dish and add the butter, cheddar cheese, and diced tomatoes; stir.
• combine the eggs, milk, cream cheese, parmesan cheese, brown mustard, hot sauce, parsley, nutmeg, pepper, and salt in a food processor; pulse until smooth; pour over the macaroni. sprinkle paprika over everything.
• bake in the preheated oven until the middle is set, 45 to 50 minutes.

Chicken Linguine A La Me

Ingredients

• Servings: 8
• 1 (8 ounce) package linguine pasta
• 2 tablespoons butter
• 3 green onions, chopped
• 5 cloves garlic, diced
• 1/2 pound fresh mushrooms, sliced
• 1 small head broccoli, chopped
• 1 (14 ounce) can chicken broth
• 3 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup milk
• 1 (8 ounce) package colby-jack cheese, cubed
• salt and ground black pepper to taste

Recipe

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


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. stir in the linguine, and return to a boil. cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain.
• meanwhile, melt the 2 tablespoons butter in a large pot over medium-high heat. stir in the onions, garlic, mushrooms, and broccoli, and cook and stir for 5 minutes. pour in the chicken broth; cover and simmer until broccoli is just tender. stir in the chicken, and cook until chicken is no longer pink in the center, about 5 minutes.
• while the chicken is cooking, melt the butter in a saucepan over medium-low heat. whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. add the butter-flour mixture to the chicken mixture, stirring constantly with a fork to prevent lumps. pour in the milk, stirring constantly until smooth. reduce heat to medium; simmer for 5 minutes more.
• stir in the colby-jack cheese; reduce heat to low and continue stirring until cheese is melted. stir in the linguine. season to taste with salt and pepper.

Karen's Easy Baked Mushroom And Onion Risotto

Ingredients

• Servings: 6
• 1 reynolds® oven bag, large size
• 1 tablespoon flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup chopped cremini mushrooms
• 1 cup arborio rice
• 1 cup finely chopped onion
• 2 tablespoons butter, divided
• 1 cup water
• 1 cup chicken broth
• 1/3 cup parmesan cheese, shredded
• chopped fresh parsley (optional)

Recipe

Preparation Time: 15 mins Cook Time: 33 mins Ready Time: 48 mins


• preheat oven to 400 degrees f. place reynolds® oven bag in a 13x9x2-inch pan. add flour, salt and pepper to bag. gently squeeze bag to blend ingredients.
• add onion, mushrooms, rice and 1 tablespoon butter to oven bag. turn bag several time to mix ingredients. arrange ingredients in even layer in bag. fold down bag opening two times to hold it open; set aside.
• microwave water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot. carefully pour or ladle liquid over ingredients in bag. carefully unfold bag opening.
• close bag at gathers with nylon tie. cut six 1/2 inch slits in top near tie.
• bake 25 to 30 minutes or until most of the liquid is absorbed. let stand 5 minutes. carefully cut top of bag open. spoon rice mixture into a large serving bowl. stir in remaining tablespoon of butter and shredded cheese. stir in up to cup additional hot water, if needed to make mixture creamy. add additional salt and pepper and garnish with parsley, if desired.

Crescent Roll Zucchini Quiche

Ingredients

• Servings: 2
• 1/4 cup butter
• 3 zucchini, thinly sliced
• 1/2 onion, sliced
• 1 1/2 teaspoons minced garlic, or to taste
• 1 teaspoon italian seasoning
• salt and ground black pepper to taste
• 1 1/2 cups half-and-half
• 7 eggs
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded havarti cheese
• 1/2 teaspoon nutmeg
• 1 (8 ounce) package refrigerated crescent rolls, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease two 9x9-inch baking dishes.
• heat butter in a skillet over low heat; cook and stir zucchini, onion, garlic, italian seasoning, salt, and black pepper in the melted butter until zucchini and onion are tender, about 10 minutes. drain any excess liquid from zucchini. remove skillet from heat and cool, 15 to 20 minutes.
• whisk half-and-half and eggs together in a bowl; stir in zucchini mixture, mozzarella cheese, havarti cheese, and nutmeg. season with salt and pepper.
• unroll crescent roll dough and tear sheet in half. press each half into the prepared baking dishes, forming a crust. pour egg mixture evenly into each crust.
• bake in the preheated oven until crust is golden and quiche is set in the middle, about 45 minutes.

Roasted Cinnamon Chicken

Ingredients

• Servings: 1
• 1 (4 pound) whole chicken, cut lengthwise
• kosher salt to taste
• freshly ground black pepper
• 1 teaspoon ground cinnamon, or as needed
• 1 cup water
• 1 cup maple syrup
• 1 lemon, juiced
• 2 chile peppers, chopped
• 2 tablespoons butter, melted

Recipe

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

Ready Time: 1 hr 25 mins


• preheat oven to 375 degrees f (190 degrees c).
• sprinkle chicken halves generously with salt, pepper, and cinnamon. put chicken in a roasting pan; pour water into pan.
• roast chicken in the preheated oven for 30 minutes.
• whisk maple syrup, lemon juice, and chile peppers together in a bowl; brush chicken with maple syrup mixture. pour any remaining maple syrup mixture into the pan.
• cook chicken until no longer pink at the bone, juices run clear, and skin is lightly browned, 30 to 40 more minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).
• brush chicken with butter; bake until skin is crisp, 10 to 15 more minutes.

Artichoke Tetrazzini

Ingredients

• Servings: 4
• 1 (8 ounce) package linguini pasta
• 1 cup fresh sliced mushrooms
• 1/4 cup chopped onion
• 2 tablespoons butter
• 1/8 teaspoon dried thyme
• 2 tablespoons all-purpose flour
• 1 (10.5 ounce) can condensed chicken broth
• 1 cup half-and-half cream
• 1 (6 ounce) can marinated artichoke hearts
• 1/4 cup grated parmesan cheese

Recipe

• cook linguini in a large pot of boiling salted water until tender.
• meanwhile, saute mushrooms and onion in butter or margarine with thyme. remove from heat. stir in flour. then stir in chicken broth and half and half. return to heat, and stir until the sauce boils and thickens. strain artichokes, and stir the liquid into the sauce. add the fresh parmesan.
• drain linguini, and toss with sauce. fold in the strained artichokes. serve immediately.

Shrimp, Broccoli, And Sun-dried Tomatoes Scampi With Angel Hair

Ingredients

• Servings: 4
• 1/2 pound large shrimp - peeled and deveined
• 2 cups fresh broccoli florets
• 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
• 1/2 teaspoon minced garlic
• 1/2 cup butter
• 1 (8 ounce) package angel hair pasta

Recipe

• put the heat on under the pasta pot full of water.
• in a large saute pan heat the oil from the drained sun-dried tomatoes. add butter. when butter is melted saute the garlic about 1 minute, add the sun-dried tomatoes, heat for about 1 minute. add shelled and deveined shrimp. cook until shrimp are done, about 5-8 minutes.
• when pasta water comes to a boil, toss in the broccoli florets. cook about 2-3 minutes. then add angel hair. cook according to package instructions. drain and turn into large past bowl.
• spoon shrimp mixture over pasta and serve.

Fast And Easy Ricotta Cheese Pizza With Mushrooms, Broccoli, And Chicken

Ingredients

• Servings: 1
• 1 tablespoon butter
• 1 skinless, boneless chicken breast, cut into bite-sized chunks
• 1 (8 ounce) container ricotta cheese
• 1 tablespoon butter
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• salt and ground black pepper to taste
• 1 (12 inch) pre-baked pizza crust
• 2 cups shredded mozzarella cheese
• 1/2 cup chopped fresh broccoli
• 1 (3 ounce) can sliced mushrooms, drained

Recipe

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


• preheat an oven to 325 degrees f (165 degrees c).
• melt 1 tablespoon butter in a skillet over medium heat. cook the chicken in the butter until no longer pink and the juices run clear, 7 to 10 minutes; remove from heat and set aside.
• combine the ricotta cheese, 1 tablespoon butter, garlic powder, oregano, salt, and pepper in a microwave-safe bowl. heat in microwave for 1 minute; stir to combine. spread the mixture over the pizza crust. scatter the mozzarella cheese evenly over the pizza. arrange the cooked chicken, broccoli, and mushrooms evenly on top of the pizza.
• bake in the preheated oven until the cheese is melted, about 20 minutes.

microwave spiced nuts

Ingredients

• Servings: 3
• 1/4 cup butter
• 1/2 cup brown sugar
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 tablespoons water
• 3 cups pecan halves

Recipe

Preparation Time: 5 mins Cook Time: 7 mins Ready Time: 12 mins


• melt butter in a 4 quart glass casserole dish in the microwave. stir in the brown sugar, nutmeg, cinnamon and water. microwave on high for 1 minute. stir in the nuts so they are well coated. microwave for 4 to 5 additional minutes on high, stirring every minute. spread cooked nuts out parchment or waxed paper to cool.

Crescent Roll Zucchini Quiche

Ingredients

• Servings: 2
• 1/4 cup butter
• 3 zucchini, thinly sliced
• 1/2 onion, sliced
• 1 1/2 teaspoons minced garlic, or to taste
• 1 teaspoon italian seasoning
• salt and ground black pepper to taste
• 1 1/2 cups half-and-half
• 7 eggs
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup shredded havarti cheese
• 1/2 teaspoon nutmeg
• 1 (8 ounce) package refrigerated crescent rolls, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease two 9x9-inch baking dishes.
• heat butter in a skillet over low heat; cook and stir zucchini, onion, garlic, italian seasoning, salt, and black pepper in the melted butter until zucchini and onion are tender, about 10 minutes. drain any excess liquid from zucchini. remove skillet from heat and cool, 15 to 20 minutes.
• whisk half-and-half and eggs together in a bowl; stir in zucchini mixture, mozzarella cheese, havarti cheese, and nutmeg. season with salt and pepper.
• unroll crescent roll dough and tear sheet in half. press each half into the prepared baking dishes, forming a crust. pour egg mixture evenly into each crust.
• bake in the preheated oven until crust is golden and quiche is set in the middle, about 45 minutes.

Mamaw's Chicken And Rice Casserole

Ingredients

• Servings: 6
• 3 chicken breasts, cut into cubes
• 2 cups water
• 2 cups instant white rice
• 1 (10.75 ounce) can cream of chicken soup
• 1 (10.75 ounce) can cream of celery soup
• 1 (10.75 ounce) can cream of mushroom soup
• salt and ground black pepper to taste
• 1/2 cup butter, sliced into pats

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c). grease sides and bottom of a casserole dish.
• stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. arrange butter evenly over the top of the chicken mixture.
• bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. cool 15 minutes before serving.

Karen's Easy Baked Mushroom And Onion Risotto

Ingredients

• Servings: 6
• 1 reynolds® oven bag, large size
• 1 tablespoon flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup chopped cremini mushrooms
• 1 cup arborio rice
• 1 cup finely chopped onion
• 2 tablespoons butter, divided
• 1 cup water
• 1 cup chicken broth
• 1/3 cup parmesan cheese, shredded
• chopped fresh parsley (optional)

Recipe

Preparation Time: 15 mins Cook Time: 33 mins Ready Time: 48 mins


• preheat oven to 400 degrees f. place reynolds® oven bag in a 13x9x2-inch pan. add flour, salt and pepper to bag. gently squeeze bag to blend ingredients.
• add onion, mushrooms, rice and 1 tablespoon butter to oven bag. turn bag several time to mix ingredients. arrange ingredients in even layer in bag. fold down bag opening two times to hold it open; set aside.
• microwave water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot. carefully pour or ladle liquid over ingredients in bag. carefully unfold bag opening.
• close bag at gathers with nylon tie. cut six 1/2 inch slits in top near tie.
• bake 25 to 30 minutes or until most of the liquid is absorbed. let stand 5 minutes. carefully cut top of bag open. spoon rice mixture into a large serving bowl. stir in remaining tablespoon of butter and shredded cheese. stir in up to cup additional hot water, if needed to make mixture creamy. add additional salt and pepper and garnish with parsley, if desired.

Chipotle Cream Chicken

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup chopped green bell pepper
• 1 tablespoon butter
• 3/4 cup low-sodium chicken broth
• 2 chipotle peppers in adobo sauce
• 1/2 cup sour cream
• 1/4 cup chopped cilantro (optional)

Recipe

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


• place the flour, garlic powder, salt, and black pepper into a large plastic bag. close the bag and shake a few times to mix the seasonings, and drop in the chicken pieces, a few at a time. shake the bag to coat the chicken with seasoned flour.
• heat the olive oil in a large skillet over medium heat, and cook and stir the onion and green pepper in the oil until the onion is translucent, about 6 minutes. stir in butter, and allow to melt. add the seasoned chicken to the skillet, and cook and stir until the chicken pieces are browned on all sides, about 10 minutes.
• increase heat to medium-high, and pour in chicken broth; stir in the chipotle peppers with adobo sauce. bring to a boil, and reduce the chicken broth by half, stirring often, about 10 minutes. remove from heat, stir in the sour cream to make a smooth sauce, and sprinkle with cilantro to serve.

Tuna From Can To Frying Pan

Ingredients

• Servings: 2
• 2 cups broccoli florets
• 2 tablespoons butter
• salt and pepper to taste
• 1 (5 ounce) can tuna packed in oil, drained
• 1 tablespoon teriyaki sauce
• 1 pinch garlic powder

Recipe

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


• 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 over high heat. add the broccoli and steam until just tender, 2 to 6 minutes depending on the size of the broccoli florets. remove the broccoli to a serving bowl and toss with butter, add salt and pepper to taste.
• heat the tuna, teriyaki sauce, and garlic powder in a skillet over medium heat. cook and stir until the tuna has heated through, about 5 minutes. pour the tuna over the broccoli and serve.

Easy A La King Biscuit Casserole

Ingredients

• Servings: 6
• 1/4 cup butter, melted
• 1/8 cup all-purpose flour
• 1 1/2 cups chicken broth
• 2 1/2 cups cubed skinless, boneless chicken breast meat
• 1 1/2 cups green peas
• 1 1/2 cups canned mushrooms, drained
• 1 cup cooked, sliced carrots
• 1/2 onion, chopped
• 1/4 cup chopped red bell pepper
• 1 (16 ounce) can refrigerated buttermilk biscuits

Recipe

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


• melt butter in a medium saucepan over medium heat; stir in flour, then pour in broth and let thicken, stirring. add chicken, peas, mushrooms, carrots, onion and bell pepper. mix together and bring to a boil.
• preheat oven to 350 degrees f (175 degrees c).
• pour chicken mixture into a 9x13 inch baking dish. place refrigerated biscuits over top and bake in preheated oven for 25 to 30 minutes, or until biscuits are done.

Brown Sugar Ham And Potato Skillet

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 pound cooked ham, cut into strips
• 1 tablespoon brown sugar
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 2/3 cup evaporated milk
• 1/3 cup water
• 1/4 cup chopped onion
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 cups thinly sliced potatoes
• 1 cup bite-size carrot pieces

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• melt butter in a large skillet over medium heat; add ham and brown sugar. cook and stir ham until browned, about 5 minutes. remove ham with a slotted spoon to a plate, reserving drippings in the skillet.
• stir cream of mushroom soup, evaporated milk, water, onion, salt, and pepper into the reserved drippings in the skillet; add potato slices and carrot pieces. place a cover on the skillet, reduce heat to low, and cook mixture at a simmer until potatoes and carrot are tender, about 35 minutes. return ham to skillet and continue cooking until ham is hot, about 10 minutes.

lobster ravioli in tomato cream sauce with shrimp

Ingredients

• Servings: 4
• for the shrimp stock:
• 1/2 pound unpeeled large shrimp
• 1 yellow onion, quartered
• 2 stalks celery with leaves, cut into pieces
• 1 lemon, halved
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 2 tablespoons whole black peppercorns
• 1/2 cup chopped fresh flat-leaf parsley
• 3 cups water
• for the sauce:
• 1 tablespoon unsalted butter
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 teaspoons lemon zest
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup white
• 1 cup canned petite diced tomatoes
• 1/2 cup heavy cream
• salt and freshly ground black pepper to taste
• 16 lobster ravioli
• for garnish:
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon lemon zest

Recipe

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

Ready Time: 2 hrs


• peel and devein the shrimp, reserving the shells and heads. chop the shrimp into bite-size pieces.
• to make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. squeeze the lemon juice into the pot, then add the lemon halves as well. add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. cover the pot and bring to a boil. reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. strain the shrimp stock and set aside.
• heat the butter in a large skillet over medium heat. cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. remove and set aside. add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
• stir in the garlic, lemon zest, salt, and ground pepper. cook for thirty seconds, then add the white . bring to a boil and cook until the white is reduced by half, about 5 minutes. add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
• meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. once the water is boiling, stir in ravioli, and return to a boil. cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
• stir the diced tomatoes and cream into the shrimp sauce and heat through. return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. fold the ravioli into the sauce.
• place four ravioli each of four warmed pasta bowls or plates and top with sauce. garnish the pasta with chopped parsley and lemon zest.

guinness® dogs

Ingredients

• Servings: 8
• 1 teaspoon butter
• 1/2 yellow onion, chopped
• 1 (12 fluid ounce) bottle irish (such as guinness®)
• 1/2 cup butter
• 1 teaspoon garlic powder
• 1/2 teaspoon hot sauce
• 8 hot dogs

Recipe

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


• heat 1 teaspoon butter in a skillet over medium heat; cook and stir onion in the melted butter until onion is softened and liquid is released, about 10 minutes. add , 1/2 cup butter, garlic powder, and hot sauce to onion; bring to a boil until begins to froth. reduce heat and add hot dogs to mixture; simmer until hot dogs are heated through, 5 to 8 minutes.

not really chicken scampi

Ingredients

• Servings: 4
• 1 (16 ounce) package linguine
• 2 tablespoons butter
• 1 tablespoon olive oil, or as needed
• 1 onion, chopped
• 2 portobello mushrooms, chopped, or to taste
• 3 cloves garlic, chopped
• 1 teaspoon olive oil, or as needed
• 4 skinless, boneless chicken breast halves - thinly sliced and cut into cubes
• 1/2 cup white
• 1 (14 ounce) can diced tomatoes
• 1 tablespoon chopped fresh parsley, or to taste
• 1/2 teaspoon red pepper flakes
• 1 lemon, halved

Recipe

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


• bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• heat butter and 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, mushrooms, and garlic in the hot oil-butter mixture until slightly softened, 2 to 3 minutes.
• heat 1 teaspoon olive oil in a separate skillet; cook and stir chicken in the hot oil until no longer pink in the center, about 10 minutes. transfer chicken to onion mixture.
• pour white into chicken-onion mixture; bring to a simmer. add tomatoes, parsley, red pepper flakes, and linguine; mix well. simmer until heated through, 3 to 5 minutes. squeeze lemon halves over mixture; toss.

Leg O' Lamb With Lemon And Rosemary

Ingredients

• Servings: 8
• 1 (6 pound) leg of lamb, at room temperature
• 1/4 cup butter, softened
• 6 cloves garlic, halved
• 4 sprigs fresh rosemary, chopped
• 1/2 teaspoon freshly ground black pepper
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• 1 (1 ounce) package dry onion and mushroom soup mix

Recipe

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

Ready Time: 2 hrs


• preheat oven to 325 degrees f (165 degrees c).
• spread butter generously over the lamb, and distribute garlic clove halves over the meat. sprinkle with rosemary and pepper. place the lamb on a rack inside a roasting pan.
• roast the lamb in the preheated oven for 1 hour.
• mix the lemonade concentrate and dry soup mix together in a bowl, pour over the lamb, and roast an additional 30 minutes. a meat thermometer inserted into the thickest part of the lamb should read 120 degrees f/58 degrees c for medium-rare or 145 degrees f/68 degrees c for medium-well. allow the roast to stand for about 20 minutes before slicing.

Quinoa Crust Quiche

Ingredients

• Servings: 1
• 2 cups chopped mushrooms
• 7 eggs
• 1/2 cup half-and-half
• 1 1/2 cups chopped broccoli
• 2/3 cup shredded cheddar cheese
• 2 large green onions, chopped
• 1/2 teaspoon garlic salt
• 1 1/4 cups quinoa flour
• 1/3 cup butter at room temperature
• 2 tablespoons water, or as needed

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9-inch pie dish with butter.
• cook and stir mushrooms in a dry skillet over medium heat until soft and mushrooms have released their liquid, about 10 minutes. remove from heat. whisk eggs and half-and-half together in a bowl and stir in broccoli, cheddar cheese, green onions, garlic salt, and cooked mushrooms. refrigerate filling.
• mix quinoa flour and butter in a bowl until mixture forms small clumps; stir water into quinoa mixture until dough comes together. if dough is too dry, add more water, 1/2 teaspoon at a time, until dough holds together. press dough into prepared pie dish to form a crust; pour filling into crust.
• bake quiche in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

maple-soy glazed salmon

Ingredients

• Servings: 1
• 1 untreated cedar plank
• 2 1/2 pounds boneless salmon fillet
• 1 teaspoon coarse salt
• 1/2 teaspoon black pepper
• 1/4 cup maple syrup
• 2 tablespoons soy sauce
• 2 tablespoons melted butter
• 2 tablespoons fresh lime juice
• 1/2 teaspoon lime zest
• 2 tablespoons chopped fresh chives
• 6 lemon wedges

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• soak the cedar plank in water for 2 hours.
• preheat an outdoor grill for medium-high heat and lightly oil grate. place the cedar plank across the grate of the grill as it preheats.
• season the salmon fillet with salt and pepper, and place the hot cedar plank skin-side down. close the lid on the grill, and whisk together the maple syrup, soy sauce, butter, lime juice, and lime zest. baste the salmon with the glaze, and continue cooking until the salmon flakes easily with a fork, about 10 minutes total. serve the salmon garnished with chopped fresh chives and lemon wedges.

Hot Buttered Apple

Ingredients

• Servings: 8
• 1 (16 ounce) bottle apple
• 1/2 cup pure maple syrup
• 1/2 cup butter, softened
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice

Recipe

Preparation Time: 1 min Cook Time: 20 mins Ready Time: 21 mins


• in slow cooker over low heat, cook apple with maple syrup for 20 minutes or until steaming hot.
• in a small bowl, combine butter, nutmeg and allspice. mix well.
• pour into mugs and top with a teaspoon of spice butter.

ocean packets

Ingredients

• Servings: 8
• 1/2 cup unsalted butter, melted
• 1 tablespoon grated fresh lemon peel
• 32 clams in shell, scrubbed
• 32 uncooked shrimp, deveined but with shells
• 32 sea scallops
• 8 ears corn on the cob, cut into quarters
• 32 large cherry tomatoes
• 8 12x12-inch squares aluminum foil
• 1 tablespoon chopped fresh chives

Recipe

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


• preheat an outdoor grill for medium heat, and lightly oil the grate. mix the butter with lemon peel in a bowl.
• spread out the sheets of foil a flat work surface, and place 4 clams, 4 shrimp, 4 scallops, 4 pieces of corn on the cob, and 4 cherry tomatoes in the center of each piece of foil. drizzle 1 tablespoon of lemon-butter mixture over the seafood and vegetables. bring two opposite ends of a foil sheet together and fold over several times to seal. leave room for steam. fold the remaining ends over several times to seal the packet completely.
• place the foil packets on the preheated grill, cover the grill, and bake until the clams are open and the shrimp are pink and opaque, 15 to 20 minutes (open a packet a little to take a peek).
• to serve, place a foil packet on a plate, cut a diagonal x through the foil, and peel back the foil. garnish each packet with about 1/2 teaspoon of chives.

Lamb Rib In Chanterelle Mushroom Gravy

Ingredients

• Servings: 4
• 1/2 cup butter
• 2 cups lightly packed sliced chanterelle mushrooms
• 1 tablespoon minced garlic
• 2 teaspoons olive oil
• 1 pound boneless lamb ribs, cut into 1/2-inch cubes
• 1 cup all-purpose flour
• 2 cups water
• salt and ground black pepper to taste

Recipe

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


• melt butter in a skillet over medium-low heat; cook and stir chanterelle mushrooms and garlic in the hot butter until mushrooms have softened, 8 to 10 minutes.
• heat olive oil in a saucepan over medium heat; cook and stir lamb in the hot oil until browned and meat is no longer pink inside, 8 to 10 minutes. transfer lamb to a plate, leaving pan drippings in saucepan. pour mushroom mixture with butter into pan drippings.
• stir flour into mushroom mixture until thoroughly combined; mix in water and bring gravy to a boil, stirring often. season to taste with salt and black pepper. serve lamb cubes with chanterelle gravy.

Aunt Phyllis' Magnificent Cheese Ball

Ingredients

• Servings: 10
• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter
• 1 tablespoon instant cheddar cheese sauce mix
• 2 cups shredded cheddar cheese
• 2 tablespoons thinly sliced green onion
• 1 tablespoon lemon juice
• 1 teaspoon dried parsley
• 1/2 cup chopped walnuts to taste

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• in a medium-sized mixing bowl, blend cream cheese and butter or margarine. stir in cheese sprinkle, cheddar cheese, green onion, lemon juice and parsley. shape mixture into 2 large balls or logs, and roll them in the chopped walnuts. refrigerate until ready to serve.

Crab Noodle Casserole

Ingredients

• Servings: 1
• 1 (15 ounce) can peas, drained
• 1 (8 ounce) package extra wide egg noodles
• 1 tablespoon butter
• 1/2 bunch celery, chopped
• 1/2 sweet onion (such as vidalia®), chopped
• 2 zucchini, quartered and sliced
• 1 (10.75 ounce) can condensed cream of potato soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 3/4 cups milk
• 4 cups shredded cheddar cheese, divided
• 1 pound imitation crabmeat, flaked
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish. place the can of drained peas into the freezer.
• 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 egg noodles, 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 5 minutes. drain well in a colander set in the sink.
• in a large saucepan over medium heat, melt the butter and cook the celery and onion until the onion has started to turn translucent, about 3 minutes. stir in the zucchini and cook until bright green but tender, another 5 to 8 minutes. mix in the potato and celery soups and milk, then fold in half the cheddar cheese; allow the mixture to stand for 5 minutes. gently stir in the cooked noodles, then the imitation crab, and finally the peas from the freezer. freezing the peas helps keep them intact. season to taste with salt and pepper, and spread the mixture into the prepared baking dish. top the casserole with the remaining 2 cups of cheddar cheese.
• bake in the preheated oven for 30 minutes; remove the casserole and cover with foil; allow to stand for 10 to 15 minutes to set up.

Crabmeat Au Gratin

Ingredients

• Servings: 8
• 2 egg yolks
• 12 fluid ounces heavy cream
• 1/4 cup butter
• 1 large yellow onion, minced
• 1 stalk celery, minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon seasoning
• 1/4 cup all-purpose flour
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded american cheese
• 1 pound cooked crabmeat
• 1 cup shredded sharp cheddar cheese
• 1 bunch green onions

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 9x9 inch baking dish. in a bowl, whip together the egg yolks and heavy cream.
• melt the butter in a large saucepan over medium heat. saute the onion and celery about 5 minutes. season with salt, cayenne pepper, garlic powder, and seasoning. reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until very tender.
• mix the flour into the saucepan, and cook and stir continuously for 5 minutes. mix in the egg yolk mixture. stir in the 1/2 cup cheddar cheese and american cheese until melted. remove from heat and fold in the crabmeat. transfer the mixture to the prepared baking dish.
• bake 20 minutes in the preheated oven, until bubbly and lightly browned. remove from heat and top with the sharp cheddar cheese and green onions. allow the cheese to melt before serving.

scallops primavera

Ingredients

• Servings: 4
• 1 pound scallops
• 1/4 cup fresh lemon juice or concentrate
• 1/4 cup holland house® cooking
• 2 teaspoons cornstarch
• 1/3 cup butter
• 1 cup thinly sliced carrots
• 3 cloves garlic, minced
• 8 ounces sliced mushrooms
• 3/4 teaspoon dried thyme
• 1 (6 ounce) package frozen pea pods, thawed
• 1/4 cup diagonally sliced green onions
• hot cooked rice

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• if scallops are large, slice them in half crosswise to make thin medallions. combine scallops and lemon juice in a shallow baking dish; cover and refrigerate 30 minutes. when finished marinating, stir in cooking and cornstarch.
• melt butter in a large skillet over high heat. add carrots and garlic; cook about 1 minute. add mushrooms and thyme; cook and stir about 3 minutes. stir in scallop mixture; cook until scallops are opaque, about 4 minutes. stir in pea pods and green onions; heat through. serve over hot cooked rice.

poached salmon ii

Ingredients

• Servings: 4
• 1/2 cup dry white
• 1/2 cup water
• 2 pounds salmon fillets, cut into 4 pieces
• 2 tablespoons butter, softened
• 1 1/2 teaspoons dried parsley
• 1 1/2 teaspoons chopped garlic
• salt and pepper to taste

Recipe

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


• heat and water over medium high heat in a large non-stick skillet for 5 minutes.
• slide salmon pieces into poaching liquid and dot with butter. sprinkle with dried parsley, garlic, salt and pepper.
• bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.

julie's famous macaroni and cheese

Ingredients

• Servings: 1
• 1 (16 ounce) package elbow macaroni
• 3/4 cup butter
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons ground dry mustard
• 1 large yellow onion, minced
• 3/4 cup all-purpose flour
• 4 (12 fluid ounce) cans evaporated milk
• 8 ounces shredded sharp cheddar cheese
• 8 ounces processed cheese food (such as velveeta®), cubed
• 8 ounces shredded colby jack cheese
• 1 cup small curd cottage cheese
• 1/2 cup butter
• 1 (5.5 ounce) package seasoned croutons (such as new york brand® texas toast sea salt and pepper)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• 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.
• melt 3/4 cup of butter in a saucepan over medium heat, and stir in salt, black pepper, and dry mustard. add the onion, stir a few times to coat with butter, and cook until translucent, stirring occasionally, about 5 minutes. gradually stir in the flour, and mix until smoothly combined with the butter. gradually pour in the evaporated milk, and whisk until the sauce is thickened and bubbly, about 5 more minutes.
• stirring constantly, mix in the cheddar cheese, processed cheese, and colby jack cheese until the cheeses have melted and incorporated into the sauce. stir in the cottage cheese. mix the cheese mixture with the cooked macaroni in a large bowl, then pour into a large foil baking pan.
• melt 1/2 cup of butter in a large skillet, and toss the seasoned croutons with the butter until thoroughly coated. press the buttered croutons into the top of the macaroni and cheese.
• bake in the preheated oven until the casserole is bubbly and the croutons have turned golden brown, about 30 minutes.

Seared Catfish

Ingredients

• Servings: 8
• 4 whole catfish, cleaned with head and tail removed
• 1/2 cup prepared yellow mustard
• 1/4 cup cracked black pepper
• 1/4 cup olive oil
• 1/4 cup butter

Recipe

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


• pat the catfish dry, and spread a layer of mustard over the surface. place the cracked pepper a plate, and press the coated catfish into the pepper so it is well covered.
• heat the olive oil and butter in a large skillet over medium-high heat. fry the catfish for 3 to 5 minutes on each side, or until fish flakes with a fork.

Spicy Chili-chicken Rice

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 medium onion, chopped
• 1 fresh serrano chile pepper, seeded and finely chopped
• 3 cups cooked brown or white rice*
• 1 1/2 cups chopped cooked chicken breast
• 1 (15.25 ounce) can del monte® fiesta corn™ or del monte® southwest corn with poblano and red peppers, drained
• 2 (8 ounce) cans del monte® tomato sauce
• 2 teaspoons chili powder**
• 1/4 teaspoon cayenne pepper
• 1/2 cup shredded monterey jack or cheddar cheese
• 6 cups shredded iceberg lettuce
• 1 medium green bell pepper, chopped
• 1 fresh avocado, halved, seeded, peeled and chopped
• 2/3 cup bite-sized strips jicama
• lime wedges

Recipe

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


• preheat oven to 350 degrees f. melt butter over medium heat in a large skillet. add onion and serrano pepper. cook and stir for 4 to 5 minutes or until tender.
• combine the cooked onion and serrano, the rice, chicken, canned corn, canned tomato sauce, chili powder and cayenne pepper in a large bowl.
• transfer to a greased 2-quart casserole. bake, covered, for 40 minutes. sprinkle with cheese. bake for 5 more minutes or until cheese is melted. let stand for 10 minutes before serving.
• serve rice mixture over lettuce with bell pepper, avocado, jicama and lime wedges.

Tough Buck Barbecue

Ingredients

• Servings: 8
• 4 pounds venison ribs
• 2 bay leaves
• 2 tablespoons butter
• 1 onion, chopped
• 1 stalk celery, chopped
• 2 cups water
• 2 cups ketchup
• 1 lemon, juiced
• 1/2 cup white vinegar
• 1/4 cup worcestershire sauce
• 2 tablespoons brown sugar
• 2 tablespoons dark molasses
• 1 teaspoon chili powder
• 1 teaspoon black pepper
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• bring a large pot of lightly salted water to a boil. add ribs and bay leaves, reduce heat, and simmer for 2 hours.
• to prepare the barbecue sauce: while meat is simmering, heat butter in a large heavy skillet over medium high heat. saute onion and celery until tender. stir in water, ketchup, lemon juice, vinegar, worcestershire sauce, brown sugar and molasses. season with chili powder and black pepper. reduce heat, and simmer for 2 hours.
• preheat oven to 250 degrees f (120 degrees c). drain meat, and arrange in a roasting pan. sprinkle with salt, and cover with barbecue sauce. roast in preheated oven for 2 hours, basting every 1/2 hour.

spinach casserole

Ingredients

• Servings: 8
• 2 (10 ounce) packages frozen chopped spinach
• 8 ounces crumbled feta cheese
• 2 cups shredded mozzarella cheese
• 1 cup cubed processed cheese food
• 1 cup melted butter, divided
• 2 tablespoons distilled white vinegar
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1 (16 ounce) package phyllo dough

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• in a large bowl, combine the spinach, feta cheese, mozzarella cheese, processed cheese food, 1/2 the butter, vinegar, garlic powder, salt and pepper. mix well and set aside.
• place a layer of phyllo dough into the bottom of a lightly greased 2-quart casserole dish. spread the spinach and cheese mixture into the dish and top with 4 layers of phyllo dough, spraying each layer with butter-flavored cooking spray. drizzle the remaining butter over the top.
• bake at 425 degrees f (220 degrees c) for 20 minutes.

veal chop with portabello mushrooms

Ingredients

• Servings: 2
• 5 tablespoons olive oil, divided
• 1 tablespoon butter
• 2 veal chops
• 1 portobello mushroom, sliced
• 1 1/2 cups chicken broth
• 1 1/2 teaspoons fresh rosemary, chopped
• 1/2 cup red

Recipe

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


• heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. cook chops until browned, 2 to 3 minutes per side.
• once browned, stir in mushrooms and cook for 1 minute. add chicken broth and rosemary; cover, and simmer 10 minutes. stir in red , increase heat, and cook, uncovered, until sauce is reduced by half. veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
• drizzle with remaining 1 tablespoon olive oil, and serve.

chicken in tomato herb cream

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour, or as needed
• salt and ground black pepper to taste
• 1 pinch cayenne pepper, or more to taste
• 4 tablespoons butter
• 1 pound skinless, boneless chicken breast halves, cut into chunks
• 1 shallot, minced
• 1/2 cup white
• 1 cup chopped tomatoes
• 1 1/2 teaspoons lemon juice
• 1 cup heavy whipping cream
• 2 teaspoons chopped fresh tarragon

Recipe

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


• whisk flour, salt, black pepper, and cayenne pepper together in a shallow bowl. gently press chicken pieces into flour mixture to coat and shake off any excess flour.
• heat butter in a skillet over medium-high heat. cook and stir chicken and shallot in melted butter until shallot is softened and chicken is cooked through, 5 to 10 minutes.
• pour white into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• stir tomatoes and lemon juice into chicken mixture; simmer for 2 minutes, pour in cream. bring mixture to a boil and cook to reduce liquid to a thicker consistency, 5 to 10 minutes more. remove skillet from heat and stir in tarragon.

creamy shrimp scampi

Ingredients

• Servings: 4
• 1/4 cup flour
• salt and pepper to taste
• 24 large shrimp in shell (21 to 25 per lb), peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons finely chopped shallot
• 1 large clove garlic, pressed
• 1/2 cup chardonnay
• 1 cup chicken broth, divided
• 1 tablespoon lemon juice
• 1 cup heavy cream
• 1/2 cup butter
• 2 tablespoons chopped fresh parsley
• 1/4 cup grated romano cheese

Recipe

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


• place the flour on a rimmed plate, and season with salt and pepper. toss the shrimp in the flour, and shake off excess. heat the oil in a large skillet over medium heat; cook the shrimp until pink, about 2 minutes per side. remove shrimp from skillet, and reserve.
• discard all but 1 tablespoon oil from the skillet. cook the shallots and garlic in the oil until soft, about 2 minutes. pour in the , 1/2 cup chicken broth, and the lemon juice. simmer for about 5 minutes, or until reduced to about 3/4 cup. stir in the remaining 1/2 cup of chicken broth and the cream, and simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. add the butter, and stir until melted.
• return the shrimp to the skillet; simmer until heated through, about 3 minutes. sprinkle with the parsley and romano cheese before serving.

chicken satay with homemade peanut sauce

Ingredients

• Servings: 12
• 1 pound skinless, boneless chicken thighs, cut into 1/2 inch strips
• 1 clove garlic, minced
• 2 teaspoons minced fresh ginger root
• 1 tablespoon fish sauce
• 2 teaspoons peanut oil
• 4 shallots, minced
• 2 teaspoons minced garlic
• 2 teaspoons minced fresh ginger root
• 2 small red chile peppers, seeded and minced
• 1/2 cup crunchy peanut butter
• 1 3/4 cups coconut milk
• 2 teaspoons soy sauce
• 2 teaspoons brown sugar
• 1 1/2 tablespoons fish sauce
• 1 1/2 tablespoons lime juice
• 12 wooden skewers, soaked in water for 1 hour

Recipe

Preparation Time: 30 mins Cook Time: 26 mins Ready Time: 1 hr 36 mins


• toss chicken, garlic, ginger, and 1 tablespoon fish sauce in a bowl until the chicken is coated in the marinade. cover, and marinate for 1 hour.
• while the chicken is marinating, heat the peanut oil in a skillet over medium heat. stir in shallots, garlic, ginger, and chile peppers. cook and stir until the shallot begins to turn golden brown, about 7 minutes. reduce heat to low, and stir in peanut butter, coconut milk, soy sauce, brown sugar, 1 1/2 tablespoons fish sauce, and lime juice until blended. simmer very gently for 10 minutes, then remove from heat and keep warm.
• preheat an outdoor grill for medium-high heat and lightly oil grate. thread chicken skewers.
• grill chicken skewers on preheated grill until no longer pink in the center, about 3 minutes per side. serve with warm peanut sauce.

crawfish fettuccine ii

Ingredients

• Servings: 6
• 6 tablespoons butter
• 1/2 cup chopped green onion
• 1 green bell pepper, chopped
• 1 clove garlic, minced
• 1 tablespoon all-purpose flour
• 1 pound crawfish, peeled
• 1 (8 ounce) package processed cheese food, cubed
• 1 cup half-and-half cream
• 2 teaspoons seasoning
• 1 large tomato, chopped
• 1 pound dry fettuccini pasta
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• melt butter in a large skillet and saute the green onion, green pepper, and garlic until onions are opaque. stir in flour and cook for 7 minutes, stirring frequently.
• add crawfish meat; cover and simmer for 20 minutes.
• stir in the processed cheese, half and half, seasoning and tomato. cover and simmer for another 20 minutes. meanwhile, cook pasta.
• 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. preheat oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish.
• mix together the sauce and pasta and transfer to the prepared baking dish. sprinkle with parmesan cheese and bake for 20 minutes or until bubbly.

Asian Chicken Sliders

Ingredients

• Servings: 8
• 1 cup musselman's® apple butter
• 1/4 small onion, minced
• 2 cloves garlic, smashed
• 2 tablespoons low sodium soy sauce
• 1 tablespoon honey
• 1/2 teaspoon five-spice seasoning
• 1 pound boneless, skinless chicken breasts
• 8 slider rolls or small dinner rolls
• pickled jalapenos
• green onions, chopped

Recipe

• combine first six ingredients (through the five-spice seasoning) in your slow cooker. mix well. add the chicken breasts, turning so they are coated with the sauce.
• cover and cook on high for 4 hours. use the back of a wooden spoon to gently shred the chicken. stir so that the shredded chicken is evenly coated with the sauce. set slow cooker to warm and let chicken stand for 15 minutes to soak up the sauce.
• serve the pulled chicken on rolls. top with pickled jalapenos and chopped green onions.

lobster pasta

Ingredients

• Servings: 4
• 1 large (2 pound) fresh lobster
• 3 tablespoons butter
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 1 (28 ounce) can diced tomatoes
• 4 tablespoons olive oil
• 4 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon ground cinnamon
• 1 cup heavy cream
• 1 (8 ounce) package dried spaghetti
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 bunch fresh parsley, chopped

Recipe

• bring a large pot of water to a boil. add the lobster and cook for 6 to 8 minutes, until bright red.
• as soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. add the onion and 3 cloves of garlic. cook and stir just to release the liquid. do not let them brown.
• when the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. place the halves meaty side down into the skillet with the onion and garlic. cook for about 3 minutes.
• bring another pot of water to a boil and season with a little salt. add the spaghetti and cook for 8 minutes, or until tender. if you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt.
• add the tomatoes to the skillet and turn the heat up to high to bring to a boil. add the olive oil, salt, pepper and cinnamon. cook, stirring constantly for 5 to 7 minutes. slowly pour in the cream, stirring constantly. the sauce will become a nice pink color. turn the heat down to medium-low. keep warm, stirring occasionally until the pasta is done.
• drain the spaghetti and place on a large serving plate. stir in the remaining butter and garlic. pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. sprinkle all over with parsley and serve.

shrimp and asparagus with a louisiana twist

Ingredients

• Servings: 8
• 1 (16 ounce) package spaghetti (such as dreamfields®)
• 1/4 cup butter
• 1/4 cup extra-virgin olive oil
• 1 pound asparagus, cut into pieces
• 1 red bell pepper, thinly sliced
• 4 shallots, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon minced fresh basil
• 1/4 teaspoon red pepper flakes
• 1/8 teaspoon oregano
• 1 pound medium shrimp, peeled and deveined
• 1/2 cup grated parmesan cheese
• salt and ground black pepper to taste

Recipe

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


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain. transfer to a large mixing bowl.
• melt butter with olive oil in a large saucepan over medium-low heat. cook and stir asparagus, red bell pepper, shallots, garlic, basil, red pepper flakes, and oregano in the butter mixture until the pepper is softened, about 5 minutes. add shrimp and continue cooking until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes more.
• pour shrimp and vegetable mixture over the spaghetti and toss to mix. sprinkle parmesan cheese over the pasta mixture and season with salt and pepper.

Choctaw Catfish

Ingredients

• Servings: 4
• 4 (4 ounce) fillets catfish
• 2 cups buttermilk
• 1 cup yellow cornmeal
• 1/2 tablespoon onion salt
• 1 tablespoon steak seasoning
• 1/4 cup vegetable oil

Recipe

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


• in a medium bowl, place catfish fillets in buttermilk. cover, and marinate in the refrigerator 45 minutes.
• in a resealable plastic bag, mix cornmeal, onion salt, and steak seasoning. one at a time, drain catfish fillets and place in the bag to coat with the cornmeal mixture.
• heat oil in a large, heavy skillet over medium heat. fry each fillet 7-10 minutes per side, or until exterior is lightly browned and flesh is easily flaked with a fork. drain on paper towels.