penne and sauce

Ingredients

• Servings: 4
• 1 (16 ounce) package penne pasta
• 2 tablespoons butter
• 1/4 pound thinly sliced pancetta bacon, chopped
• 1/3 cup
• 1/2 cup heavy whipping cream
• 1 1/2 cups tomato sauce
• 1/2 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 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.
• meanwhile, melt butter or margarine in a large skillet over medium heat. add pancetta, and saute until lightly browned. add and stir until it is reduced by half, about 4 to 5 minutes. stir in tomato sauce and cream. simmer uncovered for 10 to 12 minutes. stir every few minutes.
• stir in pasta, and heat through. serve with parmesan cheese.

Honey Bear Smoothie

Ingredients

• Servings: 1
• 1 1/2 cups almond milk
• 1/4 cup almond butter
• 2 tablespoons honey
• 1 tablespoon ground cinnamon
• 1 frozen banana, chopped

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend almond milk, almond butter, honey, and cinnamon in a blender until just combined. add banana and blend until smooth.

garlic shrimp linguine

Ingredients

• Servings: 8
• 1 pound uncooked linguine
• 1 tablespoon butter
• 3 tablespoons white
• 2 teaspoons grated parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon chopped fresh parsley
• 1 pinch salt and pepper to taste
• 1 pound medium shrimp, peeled and deveined

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a medium saucepan, melt butter over medium low heat; add , cheese, garlic, parsley and salt and pepper to taste. simmer over low heat for 3 to 5 minutes, stirring frequently.
• increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. do not overcook.
• divide pasta into portions and spoon sauce on top; garnish with parmesan cheese and fresh parsley, if desired.

Barbeque Halibut Steaks

Ingredients

• Servings: 3
• 2 tablespoons butter
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 2 teaspoons soy sauce
• 1/2 teaspoon ground black pepper
• 1 (1 pound) halibut steak

Recipe

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


• preheat grill for medium-high heat.
• place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. warm over medium heat, stirring occasionally, until sugar is completely dissolved.
• lightly oil grill grate. brush fish with brown sugar sauce, and place on grill. cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. discard remaining basting sauce.

easy tilapia with and tomatoes

Ingredients

• Servings: 4
• 4 (4 ounce) fillets tilapia
• salt and pepper to taste
• 4 tablespoons butter
• 3 cloves garlic, pressed
• 4 fresh basil leaves, chopped
• 1 large tomato, chopped
• 1 cup white

Recipe

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


• preheat a grill for medium-high heat.
• place the tilapia fillets side by side on a large piece of aluminum foil. season each one with salt and pepper. place one tablespoon of butter on top of each piece of fish, and sprinkle garlic, basil and tomato. pour the over everything. fold foil up around fish, and seal into a packet. place packet on a cookie sheet for ease in transportation to and from the grill.
• place foil packet on the preheated grill, and cook for 15 minutes, or until fish flakes easily with a fork. open the packet carefully so as not to get burned from the steam, and serve.

Crawfish And Shrimp Etouffe

Ingredients

• Servings: 6
• 1/3 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 small green bell pepper, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 2 fresh tomatoes, chopped
• 2 tablespoons louisiana-style hot sauce
• 1/3 teaspoon ground cayenne pepper (optional)
• 2 tablespoons seafood seasoning
• 1/2 teaspoon ground black pepper
• 1 cup fish stock
• 1 pound crawfish tails
• 1 pound medium shrimp - peeled and deveined

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• heat the oil in a heavy skillet over medium heat. gradually stir in flour, and stir constantly until the mixture turns 'peanut butter' brown or darker, at least 15 or 20 minutes. i use a large fork with the flat side to the bottom of the pan in a side to side motion. this is your base sauce or 'roux'. it is very important to stir this constantly. if by chance the roux burns, discard and start over.
• once the roux is browned, add the onions, garlic, celery and bell pepper to the skillet, and saute for about 5 minutes to soften. stir in the chopped tomatoes and fish stock, and season with the seafood seasoning. reduce heat to low, and simmer for about 20 minutes, stirring occasionally.
• season the sauce with hot pepper sauce and cayenne pepper (if using), and add the crawfish and shrimp. cook for about 10 minutes, or until the shrimp are opaque.

tom and jerry mix

Ingredients

• Servings: 3
• 1/2 pound butter
• 1 1/2 pounds confectioners' sugar
• 6 eggs, separated
• 1/2 teaspoon salt
• 1/4 teaspoon ground mace
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• beat the butter and sugar with an electric mixer in a large bowl until smooth. add the egg yolks one at a time, allowing each egg to blend into the butter mixture before adding the next. beat egg whites until foamy in a large glass or metal mixing bowl, continuing to beat until soft peaks form. lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. mix the egg whites into the egg yolk mixture. stir in the , salt, mace, allspice, cloves, nutmeg, and cardamom.
• to use the mix, combine 1 ounce and 1 cup hot milk in a mug. stir in 1 tablespoon of the tom and jerry mixture.

orange, tea, bourbon-brined paprika butter turkey

Ingredients

• Servings: 1
• brine:
• 2 quarts water
• 5 oranges - juiced and zest cut off in large strips
• 2 cups kosher salt
• 1 cup white sugar
• 12 black tea bags
• 4 bay leaves
• 6 whole cloves
• 12 whole black peppercorns
• 1 cup
• 4 quarts cold water, or as needed
• 1 (8 pound) whole turkey breast
• seasoned butter:
• 2 tablespoons coriander seeds, crushed
• 1 tablespoon paprika
• 2 teaspoons cumin seeds, crushed
• 6 cloves garlic, crushed and chopped
• 6 tablespoons butter, softened

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 10 hrs 45 mins


• pour 2 quarts of water into a large soup pot and stir in orange juice and zest, kosher salt, sugar, black tea bags, bay leaves, cloves, peppercorns, and bourbon. bring to a boil, reduce heat to low, and simmer for 10 minutes. mix 4 quarts cold water into brine and let cool. submerge turkey breast in brine, adding more water if needed to cover. refrigerate 8 hours to overnight.
• preheat oven to 350 degrees f (175 degrees c). set oven rack to the lowest position in the oven.
• remove turkey from marinade; discard marinade. rinse turkey and pat dry with paper towels. mix coriander seeds, paprika, cumin seeds, and garlic into softened butter in a bowl.
• loosen the skin over turkey breast with your fingers and spread 1/4 cup of seasoned butter beneath the skin. rub remaining 2 tablespoons seasoned butter over the turkey breast. place turkey breast a roasting rack and set rack into a roasting pan.
• roast in the preheated oven until skin is golden brown and an instant-read meat thermometer inserted into the thickest part of the breast reads 165 degrees f (75 degrees c), about 2 hours. transfer to a cutting board and let turkey breast rest 30 minutes before slicing.

Salmon With Dill

Ingredients

• Servings: 4
• 1 pound salmon fillets or steaks
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon dried dill weed
• 2 tablespoons butter

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• rinse salmon, and arrange in a 9x13 inch baking dish. sprinkle salt, pepper, onion powder, and dill over the fish. place pieces of butter evenly over the fish.
• bake in preheated oven for 20 to 25 minutes. salmon is done when it flakes easily with a fork.

Sweet Mustard Chicken Bake

Ingredients

• Servings: 4
• 4 boneless, skinless chicken breast halves
• 1/2 cup honey
• 1/4 cup dijon mustard
• 1/2 cup butter, melted
• 1/4 teaspoon freshly ground black pepper

Recipe

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


• preheat the oven to 375 degrees f (190 degrees c). grease a shallow baking dish.
• in a small bowl, stir together the honey, dijon mustard, melted butter and pepper. place chicken in the greased baking dish, and pour the honey mustard sauce over it.
• bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.

chicken wild rice soup i

Ingredients

• Servings: 8
• 1/2 cup butter
• 1 finely chopped onion
• 1/2 cup chopped celery
• 1/2 cup sliced carrots
• 1/2 pound fresh sliced mushrooms
• 3/4 cup all-purpose flour
• 6 cups chicken broth
• 2 cups cooked wild rice
• 1 pound boneless skinless chicken breasts, cooked and cubed
• 1/2 teaspoon salt
• 1/2 teaspoon curry powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 1 cup slivered almonds
• 3 tablespoons dry
• 2 cups half-and-half

Recipe

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

Ready Time: 2 hrs 25 mins


• melt butter in a large saucepan over medium heat. stir in the onion, celery and carrots and saute for 5 minutes. add the mushrooms and saute for 2 more minutes. then add the flour and stir well. gradually pour in the chicken broth, stirring constantly, until all has been added. bring just to a boil, reduce heat to low and let simmer.
• next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and . allow to heat through, then pour in the half-and-half. let simmer for 1 to 2 hours. (note: do not boil or your roux will break.)

Salmon Dip

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup butter, softened
• 2 tablespoons chopped pimento peppers
• 1 tablespoon chopped fresh parsley
• 1 teaspoon grated onion
• 1 (7 ounce) can salmon, drained, bones and skin removed
• 1/4 teaspoon dried dill weed

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a medium bowl, combine the cream cheese, sour cream, butter, pimentos, parsley and onion; beat with an electric mixer until smooth. stir in the salmon and dill. cover and refrigerate until serving.

Stuffed Olives

Ingredients

• Servings: 4
• 1 (6 ounce) can large, pitted black olives
• 4 ounces cream cheese

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• using a butter knife, simply fill each olive with the desired amount of cream cheese. serve on a decorative plate!

Mexican Chicken Corn Chowder

Ingredients

• Servings: 6
• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 3 tablespoons butter
• 2 cubes chicken bouillon
• 1 cup hot water
• 3/4 teaspoon ground cumin
• 2 cups half-and-half cream
• 2 cups shredded monterey jack cheese
• 1 (14.75 ounce) can cream-style corn
• 1 (4 ounce) can diced green chiles
• 1 dash hot pepper sauce
• 1 tomato, chopped
• fresh cilantro sprigs, for garnish (optional)

Recipe

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


• in a dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.
• dissolve the bouillon in hot water; pour into dutch oven, and season with cumin. bring to a boil. reduce heat to low, cover, and simmer for 5 minutes.
• stir in cream, cheese, corn, chilies, and hot pepper sauce. cook, stirring frequently, until the cheese is melted. stir in chopped tomato. garnish with cilantro.

Heavenly Halibut

Ingredients

• Servings: 8
• 1/2 cup grated parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons lemon juice
• 3 tablespoons chopped green onions
• 1/4 teaspoon salt
• 1 dash hot pepper sauce
• 2 pounds skinless halibut fillets

Recipe

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


• preheat the oven broiler. grease a baking dish.
• in a bowl, mix the parmesan cheese, butter, mayonnaise, lemon juice, green onions, salt, and hot pepper sauce.
• arrange the halibut fillets in the prepared baking dish.
• broil halibut fillets 8 minutes in the prepared oven, or until easily flaked with a fork. spread with the parmesan cheese mixture, and continue broiling 2 minutes, or until topping is bubbly and lightly browned.

Broiled Scallops

Ingredients

• Servings: 3
• 1 1/2 pounds bay scallops
• 1 tablespoon garlic salt
• 2 tablespoons butter, melted
• 2 tablespoons lemon juice

Recipe

Preparation Time: 5 mins Cook Time: 8 mins Ready Time: 13 mins


• turn broiler on.
• rinse scallop and place in a shallow baking pan. sprinkle with garlic salt, melted butter or margarine and lemon juice.
• broil 6 to 8 minutes or until scallops start to turn golden. remove from oven and serve with extra melted butter or margarine on the side for dipping.

Peanut Butter Vegetable Chicken Soup

Ingredients

• Servings: 8
• 8 cups chicken broth
• 2 cups diced, cooked chicken meat
• 1 cup peeled and cubed potatoes
• 1 cup diced carrots
• 1 cup diced zucchini
• 1 cup broccoli florets
• 1 cup canned whole tomatoes, chopped
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 2 cloves garlic, minced
• 1/2 cup peanut butter
• 1 tablespoon chopped fresh parsley
• salt to taste
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• in a large stock pot, combine the broth, chicken, potatoes, and carrots. bring the soup to a boil, and then reduce heat to medium. cook for about 10 minutes, till vegetables are tender.
• add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. simmer for about 8 minutes.
• add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. simmer for 3 minutes longer.

Broccoli Cheese Soup V

Ingredients

• Servings: 6
• 3 (10 ounce) packages frozen chopped broccoli
• 3 (14.5 ounce) cans chicken broth
• 6 tablespoons margarine
• 1 onion, chopped
• 1/2 cup all-purpose flour
• 2 cups milk
• 1 1/2 pounds processed cheese food (eg. velveeta), cubed
• 1 pinch ground white pepper

Recipe

• in a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. in a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
• add the flour to the onions and stir well, forming a pasty substance. gradually add the milk and stir until thick. add this mixture to the broccoli mixture in the pot and stir well. then add the cheese, stirring until melted. finally, add the pepper. (note: be careful not to let the soup boil, or the cheese will break down.)

Dijon-tarragon Cream Chicken

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 1/2 cup heavy cream
• 1 tablespoon dijon mustard
• 2 teaspoons chopped fresh tarragon

Recipe

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


• melt the butter and heat the oil in a skillet over medium-high heat. season chicken with salt and pepper, and place in the skillet. brown on both sides. reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. set aside and keep warm.
• stir cream into the pan, scraping up brown bits. mix in mustard and tarragon. cook and stir 5 minutes, or until thickened. return chicken to skillet to coat with sauce. drizzle chicken with remaining sauce to serve.

Pumpkin And Split Pea Soup

Ingredients

• Servings: 6
• 1 pound yellow split peas
• 1 onion, diced
• 4 onions, thinly sliced
• 4 tablespoons margarine
• 6 cups chicken stock
• 1 pound peeled, seeded and diced sugar pumpkin
• 1 pound salt beef, fat removed and diced
• 1 green chile pepper, chopped
• 3 dashes aromatic bitters

Recipe

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

Ready Time: 8 hrs


• rinse and pick over the yellow split peas and soak overnight in clear water.
• saute the onions in the butter in a large, heavy-bottomed saucepan. add the soaked split peas, chicken stock, pumpkin, salt beef, chili pepper and bitters. cover and simmer for 1 1/2 hours or until the peas are soft.
• allow the soup to cool and then puree in a blender. adjust the seasoning and reheat and serve with a little nutmeg sprinkled on top.

chicken satay

Ingredients

• Servings: 12
• 2 tablespoons creamy peanut butter
• 1/2 cup soy sauce
• 1/2 cup lemon or lime juice
• 1 tablespoon brown sugar
• 2 tablespoons curry powder
• 2 cloves garlic, chopped
• 1 teaspoon hot pepper sauce
• 6 skinless, boneless chicken breast halves - cubed

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 2 hrs 40 mins


• in a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. place the chicken breasts in the marinade and refrigerate. let the chicken marinate at least 2 hours, overnight is best.
• preheat a grill to high heat.
• weave the chicken skewers, then grill for 5 minutes per side.

Salmon With Lemon And Dill

Ingredients

• Servings: 4
• 1 pound salmon fillets
• 1/4 cup butter, melted
• 5 tablespoons lemon juice
• 1 tablespoon dried dill weed
• 1/4 teaspoon garlic powder
• sea salt to taste
• freshly ground black pepper to taste

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• place salmon in the baking dish. mix the butter and lemon juice in a small bowl, and drizzle over the salmon. season with dill, garlic powder, sea salt, and pepper.
• bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

amazing italian lemon butter chicken

Ingredients

• Servings: 6
• lemon butter sauce:
• 1/4 cup white
• 5 tablespoons fresh lemon juice
• 5 tablespoons heavy cream
• 1 cup butter, chilled
• salt and pepper to taste
• chicken and pasta:
• 1/2 pound dry farfalle (bow tie) pasta
• 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 cup all-purpose flour
• salt and pepper to taste
• 4 ounces bacon
• 6 ounces mushrooms, sliced
• 6 ounces artichoke hearts, drained and halved
• 2 teaspoons capers, drained
• chopped fresh parsley for garnish

Recipe

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


• to make the sauce, pour the and lemon juice into a saucepan over medium heat. cook at a low boil until the liquid is reduced by 1/3. stir in cream, and simmer until it thickens. gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated. season with salt and pepper. remove from heat, and keep warm.
• bring a large pot of lightly salted water to boil. add pasta, and cook until al dente, about 8 to 10 minutes. drain, and set aside.
• to make the chicken, heat oil and 2 tablespoons butter in a large skillet over medium heat. in a bowl, stir together flour, salt, and pepper. lightly coat chicken with flour mixture. without crowding, carefully place chicken in hot oil. (if necessary, cook in batches.) fry until cooked through and golden brown on both sides. remove the chicken to paper towels. stir the bacon, mushrooms, artichokes, and capers into the oil; cook until the mushrooms are soft.
• cut the chicken breasts into bite-size strips, and return them to the skillet. stir half of the lemon butter sauce into the chicken mixture.
• to serve, place pasta in a large bowl. stir the chicken mixture into the pasta. taste, and adjust seasonings. stir in additional lemon butter sauce as desired. toss well, and garnish with parsley.

Finnish Style Mojakka

Ingredients

• Servings: 5-6
• 3 pounds boneless beef roast
• 2 tablespoons margarine
• 4 1/2 cups water
• 1 onion, thinly sliced
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 4 carrots, chopped
• 2 stalks celery, chopped
• 4 potatoes, cubed
• 2 tablespoons all-purpose flour

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 55 mins

Ready Time: 3 hrs 5 mins


• in a large pot over medium high heat, brown the meat on all sides in the butter or margarine. add 4 cups of the water and bring to a boil. add the onion, salt and ground black pepper. reduce heat to low and simmer for one hour.
• add the carrots, celery and potatoes and simmer for another 1 1/2 hours. then combine the flour and remaining 1/2 cup water in a separate small bowl, forming a thin paste. add this to the soup, stirring well and simmer for 15 more minutes.

Italian Style Lamb Chops

Ingredients

• Servings: 6
• 3 cups crushed saltine crackers
• 2 cups grated parmesan cheese
• 1 tablespoon italian-style seasoning
• 1/4 teaspoon garlic powder
• 1 cup butter, melted
• 6 lamb chops

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• in a medium bowl, combine the crushed saltines, parmesan cheese, italian-style seasoning and garlic powder and mix together well.
• dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. place the chops in a 9x13 inch baking dish.
• bake at 425 degrees f (220 degrees c) for 30 to 40 minutes, or until internal lamb temperature reaches 145 degrees f (63 degrees c).

Butternut Squash Bisque

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• 1/2 cup diced onion
• 3/4 cup diced carrots
• 4 cups peeled and cubed butternut squash
• 3 cups vegetable stock
• salt and ground black pepper to taste
• ground nutmeg to taste
• 1/2 cup heavy cream (optional)

Recipe

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


• heat the oil and melt the butter in a large pot over medium heat. cook and stir the onion in the butter and oil under tender.
• mix the carrots and squash into the pot. pour in vegetable stock, and season with salt, pepper, and nutmeg. bring to a boil, reduce heat, and simmer until vegetables are tender.
• in a blender or food processor, puree the soup mixture until smooth. return to the pot, and stir in the heavy cream. heat through, but do not boil. serve warm with a dash of nutmeg.

Easier Chicken

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 boneless, skinless chicken breast halves
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup sliced fresh mushrooms
• 1/2 cup

Recipe

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


• in a medium bowl, stir together the flour, garlic salt, pepper, and oregano. dredge chicken in the mixture to lightly coat.
• heat olive oil and butter in a large skillet over medium heat. fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. turn chicken over, and add mushrooms. cook about 2 minutes, until other side of chicken is lightly browned. stir mushrooms so that they cook evenly.
• pour over the chicken. cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

lamb chops with blue cheese gravy

Ingredients

• Servings: 4
• 2 tablespoons butter
• 4 thick cut lamb chops
• 1/2 teaspoon ground black pepper, or to taste
• 1/2 teaspoon garlic powder, or to taste
• 1 cup whipping cream
• 2 ounces blue cheese, crumbled

Recipe

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


• melt butter in a large skillet, over medium heat. season the lamb chops with black pepper and garlic powder. fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. turn occasionally to brown evenly.
• remove chops to a plate and keep warm. stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. stir in blue cheese. cook, stirring constantly until sauce thickens, about 5 minutes. pour sauce over warm lamb chops.

palak paneer

Ingredients

• Servings: 6
• cheesecloth
• 1 gallon whole milk
• 1/2 cup lemon juice
• 1 bunch fresh spinach leaves
• 1 pound tomatoes
• 1/4 cup ghee (clarified butter)
• 1 teaspoon turmeric powder
• 1 teaspoon ground red chile pepper
• 1/4 teaspoon asafoetida powder (hing)
• 1 1/2 teaspoons salt, or to taste
• 2 tablespoons heavy whipping cream, or more as needed
• 1/4 teaspoon ground fenugreek seeds (methi powder)

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 25 mins


• line a colander with a cheesecloth and place in the sink.
• bring milk to a boil in a large pot; add lemon juice. stir until milk separates into curds and whey. transfer curds with a large slotted spoon to the prepared colander and allow curds to drain. whey can be saved for another use.
• gather cheesecloth around curds to squeeze out excess liquid and to form a ball. return wrapped curd ball to the colander and place the whey-filled pot (or another weight) over the curd ball to press and drain completely, about 20 minutes.
• bring a large pot of water to a boil; add spinach. simmer until spinach is wilted, 1 to 2 minutes. transfer spinach to a bowl with a slotted spoon. drop tomatoes into the same pot of boiling water; simmer until tomato skins begin to split, 3 to 5 minutes. drain. peel tomato skins when cool enough to handle.
• place spinach in a blender or food processor; puree until smooth and remove spinach to a bowl.
• place peeled tomatoes in a blender or food processor; puree until smooth and remove tomatoes to another bowl.
• unwrap curd ball from cheesecloth; paneer should now be a solid block. cut paneer into small cubes.
• heat ghee in a large skillet over medium-low heat; cook and stir turmeric, ground red chile powder, and asafoetida powder in hot ghee until fragrant, about 20 seconds. stir in tomato puree into ghee and spices and increase heat to medium. cover and simmer until ghee rises to the top, about 10 minutes.
• stir spinach puree and salt into tomato mixture. continue to simmer until fragrant, 5 to 10 minutes more. add cubed paneer to skillet; cook until paneer is softened, 2 to 3 minutes. stir cream into spinach-tomato mixture, cover, and simmer until hot, 2 to 3 minutes more.
• remove skillet from heat and sprinkle with ground fenugreek. cool for a few minutes before serving.

Broccoli, Rice, Cheese, And Chicken Casserole

Ingredients

• Servings: 8
• 2 cups water
• 2 cups uncooked instant rice
• 2 (10 ounce) cans chunk chicken, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/4 cup butter
• 1 cup milk
• 1 (16 ounce) package frozen chopped broccoli
• 1 small white onion, chopped
• 1 pound processed cheese food

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium saucepan, bring the water to a boil. mix in the instant rice, cover, and remove from heat. let stand 5 minutes.
• in a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
• bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. stir halfway through cooking to help cheese melt evenly.

Russian Mushroom And Potato Soup

Ingredients

• Servings: 12
• 5 tablespoons butter, divided
• 2 leeks, chopped
• 2 large carrots, sliced
• 6 cups chicken broth
• 2 teaspoons dried dill weed
• 2 teaspoons salt
• 1/8 teaspoon ground black pepper
• 1 bay leaf
• 2 pounds potatoes, peeled and diced
• 1 pound fresh mushrooms, sliced
• 1 cup half-and-half
• 1/4 cup all-purpose flour
• fresh dill weed, for garnish (optional)

Recipe

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


• melt 3 tablespoons butter in a large saucepan over medium heat. mix in leeks and carrots, and cook 5 minutes. pour in broth. season with dill, salt, pepper, and bay leaf. mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. remove and discard the bay leaf.
• melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. stir into the soup.
• in a small bowl, mix the half-and-half and flour until smooth. stir into the soup to thicken. garnish each bowl of soup with fresh dill to serve.

pecan honey glazed fried chicken

Ingredients

• Servings: 8
• 1 quart peanut oil for frying, or as needed
• 1 whole whole chicken, cut into 8 pieces
• 1 teaspoon seasoned salt, or to taste
• 2 eggs, beaten
• 2 cups self-rising flour
• 1 pinch salt and ground black pepper to taste
• 1 cup butter
• 1/2 cup honey
• 1 cup chopped pecans

Recipe

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


• heat peanut oil in deep skillet or deep-fryer to 375 degrees f (190 degrees c). oil should be deep enough to cover chicken pieces halfway.
• season chicken pieces on all sides with seasoned salt.
• put beaten eggs in a large bowl. mix flour, salt, and black pepper in a large paper bag.
• dip seasoned chicken into beaten egg; place each piece into bag containing seasoned flour and shake to coat.
• cook chicken in hot oil until no longer pink at the bone and the juices run clear, about 10 minutes per side. an instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees f (75 degrees c). transfer chicken to a plate lined with paper towels to drain.
• melt butter in saucepan over medium heat. whisk honey into melted butter; cook, whisking occasionally, until start to form, about 5 minutes. reduce heat to low; simmer another 10 minutes. fold pecans into butter mixture; cook until the pecans are hot, 2 to 3 minutes. drizzle over hot chicken pieces to serve.

chicken a la queen

Ingredients

• Servings: 6
• 1 (10 ounce) can large refrigerated flaky biscuits
• 1 (3 pound) rotisserie-roasted chicken
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 cup shredded carrots
• 1 cup fresh mushrooms
• salt and ground black pepper to taste
• 1/2 red bell pepper, sliced into thin strips
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup white
• 4 cups chicken broth
• 1 cup heavy whipping cream
• 1/2 pound fresh asparagus, trimmed and cut into 1 inch pieces
• 1 cup frozen petite peas, thawed
• 1 tablespoon chopped fresh tarragon

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). place the biscuits 1 to 2 inches apart on an ungreased baking sheet.
• bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. remove biscuits to cool, and set aside. cut meat from the rotisserie chicken into bite-size pieces, and set aside.
• heat the olive oil in a skillet over medium heat. stir in the onion, carrots, mushrooms, salt, and black pepper. cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. stir in the red bell pepper and cook for 2 more minutes. remove from heat and set aside.
• melt the butter in a saucepan over medium heat. whisk in the flour to form a thick paste. continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. whisk in the white , increase the heat to medium-high, and simmer for 1 minute. whisk in the chicken broth and whipping cream and bring the sauce to a boil. reduce the heat, stir in the shredded chicken, and simmer for 7 minutes.
• pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. stir in the peas and tarragon and mix well.
• place a split biscuit on each plate and pour the chicken mixture over the biscuits.

Baked Potato Soup V

Ingredients

• Servings: 3
• 9 baking potatoes
• 2/3 cup butter
• 2/3 cup all-purpose flour
• 6 cups whole milk
• 1/2 tablespoon salt
• 1 teaspoon ground black pepper
• 1/2 cup bacon bits, divided
• 4 green onions, chopped
• 10 ounces shredded cheddar cheese
• 1 (8 ounce) container sour cream

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
• in a large saucepan over medium heat, melt butter. stir in flour and cook about a minute. whisk in milk, a little at a time, stirring constantly until thickened. stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. cook until thoroughly heated. stir in sour cream and heat through. serve topped with remaining bacon, onions and cheese.

Farm Share Quiche

Ingredients

• Servings: 1
• 1 tablespoon butter
• 1 large sweet onion (such as vidalia®), cut into chunks
• 6 eggs
• 1/2 cup whole milk
• 10 ounces shredded jarlsberg cheese
• 2 ounces freshly grated parmesan cheese
• 2 bunches swiss chard, stems and leaves separated
• 1 teaspoon fresh thyme leaves
• 1 pinch nutmeg
• salt and ground black pepper to taste
• 1 prepared 10-inch pie crust

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• melt butter in large skillet over medium heat. cook and stir onion in melted butter until soft, about 7 minutes; transfer to large bowl.
• blend eggs, milk, jarlsberg cheese, and parmesan cheese in a food processor or blender; pour into bowl with the onion. add chard, thyme, nutmeg, salt, and black pepper; mix. pour egg mixture into prepared pie crust.
• bake in preheated oven until a knife inserted into the center of the quiche comes out clean, 40 to 45 minutes.

Stovies

Ingredients

• Servings: 4
• 6 large baking potatoes, peeled and cubed
• 1 cup milk
• 1 tablespoon butter
• 1 large onion, roughly chopped
• 1 (12 ounce) can corned beef, cut into chunks
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 45 mins


• in a saucepan, combine potatoes and milk. bring to a boil, reduce heat, and simmer until potatoes are tender, about 30 minutes.
• while potatoes are simmering, melt butter in a skillet over medium high heat. saute onions until soft and translucent.
• when potatoes are soft, mix in sauteed onions and corned beef. cook an additional 10 minutes, or until heated through. season with salt and pepper.

Quick And Easy Mexican Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• cooking spray
• 1 clove garlic, minced
• 1 pinch salt
• 1 pinch ground black pepper
• 1 pinch ground cumin
• 1 cup salsa
• 1 cup shredded cheddar cheese

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• heat a greased skillet to medium. rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. cook until brown on both sides and no longer pink, 10 to 15 minutes.
• transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

sue's torta rustica

Ingredients

• Servings: 1
• pastry:
• 2 cups unsifted all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs, lightly beaten
• 2 tablespoons vegetable oil
• 2 tablespoons cold water
• filling:
• 1/2 pound sweet italian sausage
• 1 tablespoon vegetable oil
• 3 eggs, lightly beaten
• 1 1/2 pounds ricotta cheese
• 1/2 pound shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup chopped fresh parsley
• 8 thin slices deli ham
• 1 cup sliced pepperoni
• 6 hard-cooked eggs, sliced
• 1 cup salami, cubed
• 2 tablespoons butter, melted and cooled to lukewarm

Recipe

Cook Time: 45 mins Ready Time: 2 hrs


• prepare the pastry: combine the flour, baking powder, and salt in a bowl. stir in 3 beaten eggs, 2 tablespoons vegetable oil, and the cold water, and mix just until combined. wrap the dough in plastic and refrigerate for 20 minutes.
• heat a large skillet over medium-high heat and stir in the italian sausage. cook and stir until the sausage is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. cool.
• divide the pastry into two unequal pieces, about one-third and two-thirds. roll the small piece out on a lightly floured surface. trace the bottom of a springform pan to make a 9-inch circle; keep any scraps of dough. transfer the circle of dough to a plate or baking sheet and refrigerate. roll out the larger piece of dough and any leftover scraps into a large circle about 1/4-inch thick. carefully fold the dough in half and transfer it to a 9-inch springform pan. let the weight of the dough sink down into the sides of the pan; gently press the dough into the bottom edges. use a sharp knife or kitchen shears to trim the dough to have a 1-inch overhang. refrigerate while you assemble the filling.
• preheat an oven to 350 degrees f (175 degrees c).
• combine the 1 tablespoon vegetable oil, 3 beaten eggs, the ricotta, mozzarella, and parmesan cheeses, and the chopped parsley in a bowl and mix well.
• layer the filling in the pastry-lined springform pan. place 4 slices of ham, half the pepperoni, and half of the hard-cooked egg slices in the bottom of the pan. top with half of the cubed salami and half of the cooked italian sausage. spread half of the ricotta cheese mixture on top. repeat the layers.
• top the filled torta with the chilled round of pastry. fold the edges over and crimp the crust to seal. brush the pastry with the melted butter and bake in the preheated oven until the pastry is a deep golden brown, 45 minutes to 1 hour. let cool at least 15 minutes before slicing.

Lighter Chocolate Milkshake

Ingredients

• Servings: 2
• 1 cup coconut milk
• 1 ripe banana, cut into chunks
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon peanut butter
• 1 teaspoon agave syrup
• 2 cups ice cubes

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• blend coconut milk, banana, cocoa powder, peanut butter, agave syrup, and ice cubes in a blender until smooth and slushy; pour into glasses and serve.

Shrimp Fettuccine Alfredo

Ingredients

• Servings: 6
• 1 pound fettuccini pasta
• 1 tablespoon butter
• 1 pound cooked shrimp - peeled and deveined
• 4 cloves garlic, minced
• 1 cup half-and-half
• 6 tablespoons grated parmesan cheese
• 1 tablespoon chopped fresh parsley
• salt 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.
• in a large skillet, cook and stir shrimp and garlic in the butter for about one minute. pour in half and half; stir. sprinkle parmesan cheese in one tablespoon at a time, stirring constantly. after all parmesan is added, mix in parsley and salt. stir frequently making sure it does not boil. sauce will take a while to thicken.
• when sauce has thickened, combine with cooked pasta noodles; serve hot.

Best Cream Of Broccoli Soup

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 cups chicken broth
• 8 cups broccoli florets
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• ground black pepper to taste

Recipe

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


• melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. add broccoli and broth, cover and simmer for 10 minutes.
• pour the soup into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth and pour into a clean pot. alternately, you can use a stick blender and puree the soup right in the cooking pot.
• in small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. stir until thick and bubbly, and add to soup. season with pepper and serve.

beef burgundy ii

Ingredients

• Servings: 6
• 1/4 cup all-purpose flour
• salt and pepper
• 2 pounds beef stew meat, cut into 1 1/2 inch pieces
• 7 tablespoons butter
• 1/4 cup
• 2 cups burgundy
• 2 cups beef broth
• 6 sprigs fresh thyme
• 4 cloves garlic, minced
• 3 bay leaves
• 1/2 teaspoon dried oregano
• 1 large onion, cut into 12 wedges
• 4 carrots, cut into 2 inch pieces
• 4 stalks celery, cut into 2 inch pieces
• 1 1/2 pounds red potatoes, peeled and quartered
• 1/2 pound fresh mushrooms
• 1 pinch ground nutmeg

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• place flour in large bowl, and season with salt and pepper. dredge beef in flour to coat.
• melt 2 tablespoons butter in a heavy dutch oven over high heat. working in batches, saute beef until brown on all sides, about 5 minutes per batch.
• return all meat to pot, and add ; boil until almost evaporated, about 2 minutes. add , broth, thyme, garlic, bay leaves and oregano. cover, and simmer until beef is almost tender, about 1 hour.
• meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. saute onions until brown. using slotted spoon, transfer onion to large bowl. melt 1 tablespoon butter in same skillet, add carrots and celery, and saute until golden. transfer to bowl with onions. melt 2 tablespoons butter in same skillet, add potatoes, and saute until brown on all sides. transfer to bowl with other vegetables. melt 1 tablespoon butter in same skillet, add mushrooms, and saute until brown on all sides, about 5 minutes. transfer to bowl.
• transfer vegetables to pot with beef, and stir in nutmeg. cover pot and simmer 45 minutes. uncover pot, and boil liquid until thickened to sauce consistency, about 7 minutes. season with salt and pepper.

doro wat

Ingredients

• Servings: 8
• 1 (3 pound) whole chicken, including neck and giblets, cut into 1-inch pieces
• 2 cups water
• 1/4 cup lemon juice
• 3 cups chopped bermuda onion
• 3 tablespoons butter
• 1/2 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground ginger
• 1 cup water, or as needed
• 2 tablespoons all-purpose flour (optional)
• 2 tablespoons water (optional)
• 8 hard-boiled eggs, peeled

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 40 mins

Ready Time: 1 hr 50 mins


• soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. drain.
• place the onion, with no fat, in a large dutch oven or heavy pot over medium-high heat. cook and stir until very dark, about 20 minutes. stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. add the drained chicken, stirring until well-blended. cover and reduce heat to low. simmer until the chicken is tender, about 1 hour. if a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. stir in eggs; cook and stir until heated through, about 10 minutes more.

butter chickpea curry

Ingredients

• Servings: 4
• 4 medium potatoes, cubed
• 2 tablespoons canola oil
• 1 medium yellow onion, diced
• 1 teaspoon minced garlic
• 2 teaspoons curry powder
• 2 teaspoons garam masala
• 1 teaspoon ground ginger
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 (10.75 ounce) can condensed tomato soup
• 1/2 cup cream or milk
• 1 (12 ounce) can chickpeas, rinsed and drained

Recipe

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


• place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. drain, and set aside.
• warm oil in a skillet over medium heat. stir in onion and garlic, and cook until the onions are soft and translucent. stir in curry powder, garam masala, ginger, cumin, and salt. cook for 1 or 2 minutes, stirring. pour in soup, cream, and chickpeas. stir in potatoes. simmer 5 minutes.

maria athans' spinach pie

Ingredients

• Servings: 1
• 1/4 cup butter
• 4 (10 ounce) packages frozen chopped spinach, thawed and well drained
• 18 green onions, chopped
• 4 eggs, slightly beaten
• 1 (16 ounce) package small curd cottage cheese
• 1/2 pound feta cheese, crumbled
• 1 tablespoon dried dill weed
• 3/4 cup butter
• 1 (16 ounce) package phyllo dough, thawed

Recipe

Cook Time: 55 mins Ready Time: 2 hrs 5 mins


• preheat oven to 350 degrees f (175 degrees c). spray bottom and sides of a 9x13-inch square baking dish with cooking spray.
• melt 1/4 cup of butter in a large skillet, and cook the spinach and green onions, stirring occasionally, until the white parts of the onions are translucent, about 8 minutes. remove from heat, and allow to cool for about 10 minutes; mix in the eggs, cottage cheese, feta cheese, and dill until thoroughly combined.
• melt remaining 3/4 cup of butter in a saucepan. place 1 sheet of phyllo dough into the prepared baking dish, and brush with melted butter. repeat laying down and buttering sheets until half the sheets have been used. spread the filling over the sheets in an even layer. place remaining phyllo sheets on the filling, buttering each sheet as before. brush the top sheet with butter.
• bake in the preheated oven until golden brown, 45 to 50 minutes.

steamed walleye (pickerel) on the grill

Ingredients

• Servings: 4
• 8 (4 ounce) fillets walleye
• 1/4 cup clarified butter
• 1/4 cup lemon juice
• salt and black pepper to taste
• 1 large onion, sliced into rings

Recipe

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


• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• place 2 fillets the center of a sheet of heavy duty aluminum foil. drizzle with butter and lemon juice, season with salt and pepper, and place some of the onion rings over top. bring the sides of the aluminum foil over the fish and fold several times. roll up the ends, making the pouch airtight. repeat with remaining ingredients.
• place the pouches the grill, and cook until the fish is no longer opaque in the center, and flakes easily with a fork, 15 to 20 minutes.

Doug's Crawfish Pie

Ingredients

• Servings: 12
• 1 cup butter
• 1/2 cup flour
• 1 sweet onion (such as vidalia®), chopped
• 1 green bell pepper, chopped
• celery, chopped
• 4 green onions, chopped
• 1/2 cup vegetable broth
• 3 tablespoons tomato paste
• 2 pounds cooked and peeled whole crawfish tails
• 3 cloves garlic, chopped
• 1/4 cup fresh parsley, chopped
• salt and ground black pepper to taste
• cayenne pepper to taste
• hot sauce to taste
• 12 puff pastry shells

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• melt butter in a large skillet on medium heat, then stir in flour; cook until light brown, about 10 minutes. add sweet onion, green pepper, celery, and green onions. cover and simmer on low heat for about one hour, stirring occasionally.
• stir in vegetable broth and tomato paste, and cook until it reaches a creamy consistency. mix in crawfish tails, garlic, and parsley, then cook for about 15 minutes or until the tails are tender. stir in salt, black pepper, cayenne pepper, and hot sauce.
• preheat an oven to 400 degrees f (200 degrees c). bake the puff pastry shells for 5 to 7 minutes, or until they puff up and start to brown a little. remove from oven and set aside to cool. pull off center tops and save. turn oven down to 350 degrees f (175 degrees c).
• spoon mixture into puff pastry shells until slightly overfilled. put extra filling into a pie dish and cover with the remaining puff pastry shell center tops to create 6 small pies and 1 large crawfish pie. place pies on a baking sheet.
• bake for about 15 minutes, or until the shells are golden brown and the filling has a nice shine to it.

zeb (z'herbes)

Ingredients

• Servings: 8
• 2 pounds boneless lamb chops, cubed
• salt to taste
• garlic salt to taste
• seasoned salt to taste
• 3 tablespoons bacon drippings
• 4 onions, chopped
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1 small head cabbage, sliced
• 1 small head lettuce, sliced
• 2 bunches green onions, chopped
• 2 bunches celery, leaves only, chopped
• 1 (13.5 ounce) can spinach, undrained and liquid reserved
• 1 (10 ounce) package frozen mustard greens
• 1 bunch turnip greens, washed and chopped

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• toss lamb chop cubes in a bowl with salt, garlic salt, and seasoned salt, and set aside. heat the bacon drippings in a large skillet, and cook and stir the onions until lightly browned, about 10 minutes.
• melt the butter in a large, heavy saucepan over low heat, mix in the flour, and cook and stir until the roux is golden brown, about 10 minutes. watch carefully, the roux burns easily. for a darker roux, stir constantly over low heat until it turns a deep reddish brown, 20 to 30 minutes. raise heat to medium. mix the cooked onions with drippings and seasoned lamb cubes into the roux. cook until the lamb is browned, about 10 minutes, stirring frequently.
• stir in the cabbage, lettuce, green onions, celery leaves, drained spinach, mustard greens, and turnip greens, and cook until tender, about 30 minutes, stirring often. if mixture becomes too dry, stir in reserved spinach liquid, a little at a time as needed.

Mulligatawny Soup I

Ingredients

• Servings: 6
• 1/2 cup chopped onion
• 2 stalks celery, chopped
• 1 carrot, diced
• 1/4 cup butter
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 teaspoons curry powder
• 4 cups chicken broth
• 1/2 apple, cored and chopped
• 1/4 cup white rice
• 1 skinless, boneless chicken breast half - cut into cubes
• salt to taste
• ground black pepper to taste
• 1 pinch dried thyme
• 1/2 cup heavy cream, heated

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• saute onions, celery, carrot, and butter in a large soup pot. add flour and curry, and cook 5 more minutes. add chicken stock, mix well, and bring to a boil. simmer about 1/2 hour.
• add apple, rice, chicken, salt, pepper, and thyme. simmer 15-20 minutes, or until rice is done.
• when serving, add hot cream.

Easy Shake And Bake Chicken

Ingredients

• Servings: 6
• 3 pounds chicken, cut into pieces
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/4 teaspoon sage
• 1/4 teaspoon ground black pepper
• 1/2 cup butter

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• mix flour, salt, paprika, sage and pepper together in a bag. add chicken parts in a bag and shake until well coated.
• melt butter/margarine in a 9x13 inch baking dish in the preheated oven. place chicken in the baking dish skin side down and bake for 20 minutes. turn pieces and bake another 20 minutes until tender and juices run clear.

quick chicken piccata

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• cayenne pepper, or to taste
• salt and ground black pepper to taste
• all-purpose flour for dredging
• 2 tablespoons olive oil
• 1 tablespoon capers, drained
• 1/2 cup white
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 3 tablespoons cold unsalted butter, cut in 1/4-inch slices
• 2 tablespoons fresh italian parsley, chopped

Recipe

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


• place chicken breasts between 2 layers of plastic wrap and pound to about 1/2-inch thick.
• season both sides of chicken breasts with cayenne, salt, and black pepper; dredge lightly in flour and shake off any excess.
• heat olive oil in a skillet over medium-high heat. place chicken in the pan, reduce heat to medium, and cook until browned and cooked through, about 5 minutes per side; remove to a plate.
• cook capers in reserved oil, smashing them lightly to release brine, until warmed though, about 30 seconds.
• pour white into skillet. scrape any browned bits from the bottom of the pan with a wooden spoon. cook until reduced by half, about 2 minutes.
• stir lemon juice, water, and butter into the reduced mixture; cook and stir continuously to form a thick sauce, about 2 minutes. reduce heat to low and stir parsley through the sauce.
• return chicken breasts to the pan cook until heated through, 1 to 2 minutes. serve with sauce spooned over the top.

Butternut Squash Soup Ii

Ingredients

• Servings: 4
• 2 tablespoons butter
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 (32 fluid ounce) container chicken stock
• salt and freshly ground black pepper to taste

Recipe

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


• melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. pour in enough of the chicken stock to cover vegetables. bring to a boil. reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
• transfer the soup to a blender, and blend until smooth. return to pot, and mix in any remaining stock to attain desired consistency. season with salt and pepper.

Halibut Wrapped In Dill Packages

Ingredients

• Servings: 2
• 1/2 cup sliced carrots
• 2 sprigs fresh dill, finely chopped
• 1 teaspoon lemon juice
• salt and ground black pepper to taste
• 2 tablespoons butter, melted
• 2 (8 ounce) halibut fillets
• 1 medium zucchini, chopped

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 27 mins


• preheat the oven to 375 degrees f (190 degrees c).
• combine carrots, half of chopped dill, lemon juice, salt, and ground black pepper in a bowl.
• cut 2 pieces of parchment paper or foil into 12x18 inch rectangles.
• brush the inside of parchment rectangle lightly with melted butter.
• arrange carrot mixture over half of each parchment rectangle.
• top carrot mixture with halibut fillets. season with salt and ground black pepper.
• place zucchini slices on top of each halibut fillet. sprinkle with remaining chopped dill.
• fold the parchment paper over fish. make a 1/2 inch folded edge and crimp to seal.
• set packages on baking sheet and bake in preheated oven until fish flakes easily with a fork, 12 to 15 minutes.

my best clam chowder

Ingredients

• Servings: 8
• 3 (6.5 ounce) cans minced clams
• 1 cup minced onion
• 1 cup diced celery
• 2 cups cubed potatoes
• 1 cup diced carrots
• 3/4 cup butter
• 3/4 cup all-purpose flour
• 1 quart half-and-half cream
• 2 tablespoons red vinegar
• 1 1/2 teaspoons salt
• ground black pepper to taste

Recipe

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


• drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. add water to cover, and cook over medium heat until tender.
• meanwhile, in a large, heavy saucepan, melt the butter over medium heat. whisk in flour until smooth. whisk in cream and stir constantly until thick and smooth. stir in vegetables and clam juice. heat through, but do not boil.
• stir in clams just before serving. if they cook too much they get tough. when clams are heated through, stir in vinegar, and season with salt and pepper.

lamb yaka mein a la dug

Ingredients

• Servings: 12
• 1 (4 pound) bone-in lamb shoulder roast
• 1 (32 ounce) carton chicken broth
• 2 cups water, or as needed to cover
• 2 chicken bouillon cubes
• 4 teaspoons seasoned salt (such as lawry's®)
• 2 tablespoons seasoning
• 1 tablespoon onion powder
• 1/4 cup butter
• 3 large heads bok choy - large outer leaves and base trimmed off, heads thickly sliced
• 2 bunches fresh cilantro leaves, chopped - divided
• 1 cup water
• 2 (8 ounce) packages dried flat rice noodles
• crushed red pepper flakes to taste
• grated parmesan cheese to taste
• lime wedges

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 45 mins


• place the lamb roast into a slow cooker, pour in the chicken broth, and add 2 cups water or enough to completely cover the roast.
• mix in bouillon cubes, seasoned salt, seasoning, onion powder, and butter.
• set cooker on low and cook until the meat has fallen off the bone, 8 to 10 hours.
• remove the meat from the broth and shred the lamb with two forks; set the meat aside.
• strain the broth through a fine-mesh strainer, discarding the bones; pour broth into a large pot and bring to a boil. reduce heat to low and stir the shredded lamb back into the broth.
• if desired, skim excess fat from broth with a large spoon.
• stir in the bok choy, about 3/4 of the chopped cilantro leaves, and 1 cup water. set aside remaining cilantro leaves for garnish. simmer the soup while you prepare the rice noodles.
• place rice noodles into a large bowl and cover with very hot tap water. stir to separate the noodles and allow to soak until translucent, 25 to 30 minutes. drain the noodles.
• to serve, place about 1/2 cup of rice noodles into a bowl and ladle the soup over the noodles. sprinkle with reserved cilantro, crushed red pepper flakes, and parmesan cheese to taste; serve with lime wedges.

mom's halibut enchiladas

Ingredients

• Servings: 8
• 2 pounds halibut
• 1/2 teaspoon seafood seasoning (such as old bay®)
• 1 tablespoon lemon juice
• 1 teaspoon cold butter, thinly sliced
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup cream cheese, softened
• 2 (4 ounce) cans diced green chiles
• 2 green onions, chopped
• 1 teaspoon chopped fresh parsley
• salt and ground black pepper to taste
• 8 (8 inch) flour tortillas
• 1 cup heavy cream, or as needed
• 1 cup shredded mozzarella cheese
• 1/4 cup parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat the oven to 350 degrees f (175 degrees c).
• place halibut in a 9x13 inch baking dish. sprinkle with seafood seasoning and lemon juice. dot halibut with butter slices.
• bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
• remove pan from oven and cool halibut slightly. flake into bite sized pieces in the baking dish.
• combine mayonnaise, sour cream, and cream cheese in a large bowl.
• carefully stir in flaked halibut, diced green chiles, green onions, parsley, salt, and black pepper.
• spoon filling tortillas in a line down the center, and roll them around the filling into a cylinder shape.
• grease a 9x15 inch baking dish.
• place rolled tortillas seam sides down in the prepared baking dish.
• pour heavy cream over rolled tortillas, using as much as needed to cover.
• top with mozzarella and parmesan cheeses.
• bake in the preheated oven until cheese is browned and bubbling, about 45 minutes.

linguine and shellfish

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 teaspoon butter
• 1/2 spanish onion, minced
• 3 cloves garlic, minced
• 3 1/3 tablespoons olive oil, divided
• 1 teaspoon butter
• 2 cups clam juice
• 1/4 pound fresh mussels, scrubbed and debearded
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh basil
• salt to taste
• ground black pepper to taste
• 1 (16 ounce) package fresh linguine pasta
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 cup chopped fresh clam meat
• 1/2 lemon, juiced
• 1 cooked lobster tail and claw meat - coarsely chopped
• 1 tablespoon freshly shaved parmesan cheese
• 1/2 lemon, cut into wedges
• 1 sprig fresh flat-leaf parsley

Recipe

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


• heat 1 tablespoon of olive oil and 1 teaspoon of butter in a heavy skillet over medium heat, and cook and stir the spanish onion and garlic until the onion is translucent, about 5 minutes.
• while onions and garlic are cooking, bring a pot of salted water to a boil, and drizzle in 1 teaspoon of olive oil.
• in the skillet, stir in remaining 3 tablespoons of olive oil and 1 more teaspoon of butter. allow butter to melt, then stir in the clam juice, mussels, red pepper flakes, 2 tablespoons of chopped flat-leaf parsley, basil, salt, and black pepper. bring the mixture to a simmer and cook just until the mussel shells begin to open, about 3 minutes.
• stir the fresh linguine pasta into the boiling water and cook, stirring occasionally, until the pasta is tender, about 5 minutes.
• drain the linguine and transfer to a large serving platter; keep the linguine warm.
• stir the shrimp and clams into the sauce, and cook until the shrimp turn pink and the clam meat is slightly opaque, about 5 minutes. drizzle lemon juice over the top of the sauce and stir to combine.
• mix in the lobster meat and allow to cook just until heated, about 1 minute (do not overcook). adjust salt and black pepper, if desired.
• spoon the sauce and shellfish over the platter of cooked linguine, arranging the mussels in their shells, several shrimp, and lemon wedges decoratively around the edge of the platter. top the sauce with shaved parmesan cheese curls in the center of the sauce, and place 1 sprig of parsley in the center for garnish.

lamb tenderloin with dijon sauce

Ingredients

• Servings: 6
• 2 lamb tenderloins
• 4 tablespoons dijon mustard
• 1 tablespoon oil
• 2 tablespoons butter
• 2 shallots, minced
• 1 cup
• 1 tablespoon dijon mustard
• 1 cup heavy cream

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). coat lamb tenderloins generously with mustard. oil a 9x13 inch baking dish.
• heat oil in a large skillet over medium-high heat. arrange tenderloins in pan, and brown the meat. turn to brown evenly. transfer meat to prepared baking dish.
• bake in preheated oven for 20 minutes. turn, and continue cooking for 20 minutes, or until desired doneness.
• meanwhile, melt butter over medium heat in the same pan used to cook the lamb. cook shallots in butter until soft. stir in , mustard, and cream, and cook until volume of liquid is reduced by half.
• slice lamb, and place on a serving dish. spoon sauce over meat, and serve.

Hungarian Mushroom Soup

Ingredients

• Servings: 6
• 4 tablespoons unsalted butter
• 2 cups chopped onions
• 1 pound fresh mushrooms, sliced
• 2 teaspoons dried dill weed
• 1 tablespoon paprika
• 1 tablespoon soy sauce
• 2 cups chicken broth
• 1 cup milk
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• ground black pepper to taste
• 2 teaspoons lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• melt the butter in a large pot over medium heat. saute the onions in the butter for 5 minutes. add the mushrooms and saute for 5 more minutes. stir in the dill, paprika, soy sauce and broth. reduce heat to low, cover, and simmer for 15 minutes.
• in a separate small bowl, whisk the milk and flour together. pour this into the soup and stir well to blend. cover and simmer for 15 more minutes, stirring occasionally.
• finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. mix together and allow to heat through over low heat, about 3 to 5 minutes. do not boil. serve immediately.

Easy Chicken Tetrazzini

Ingredients

• Servings: 8
• 1 pound cooked and drained spaghetti
• 5 chicken breasts, cooked and cubed
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 2 1/4 cups water
• 1/4 cup butter
• 2 cubes chicken bouillon
• 1/4 cup shredded cheddar cheese

Recipe

• put cooked spaghetti into 9x13-inch baking dish. place chicken on top of spaghetti.
• in medium saucepan heat together soup, water, butter, and bouillon. bring to a boil and then pour over the pasta and chicken. put shredded cheese (to taste) on top and press down a bit.
• bake at 350 degrees f (175 degrees c) for 25 minutes.

greek penne and chicken

Ingredients

• Servings: 4
• 1 (16 ounce) package penne pasta
• 1 1/2 tablespoons butter
• 1/2 cup chopped red onion
• 2 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 (14 ounce) can artichoke hearts in water
• 1 tomato, chopped
• 1/2 cup crumbled feta cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• salt to taste
• ground black pepper to taste

Recipe

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


• in a large pot with boiling salted water cook penne pasta until al dente. drain.
• meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
• reduce heat to medium- low. drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. cook until heated through, about 2 to 3 minutes.
• season with salt and ground black pepper. serve warm.

Butternut Squash Soup

Ingredients

• Servings: 6
• 6 tablespoons chopped onion
• 4 tablespoons margarine
• 6 cups peeled and cubed butternut squash
• 3 cups water
• 4 cubes chicken bouillon
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 2 (8 ounce) packages cream cheese

Recipe

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


• in a large saucepan, saute onions in margarine until tender. add squash, water, bouillon, marjoram, black pepper and cayenne pepper. bring to boil; cook 20 minutes, or until squash is tender.
• puree squash and cream cheese in a blender or food processor in batches until smooth. return to saucepan, and heat through. do not allow to boil.

lemon chicken piccata

Ingredients

• Servings: 4
• 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
• salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 tablespoons vegetable oil, or as needed
• 1 clove garlic, minced
• 1 cup low sodium chicken broth
• 1/2 lemon, thinly sliced
• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained and rinsed
• 3 tablespoons butter
• 2 tablespoons minced italian (flat-leaf) parsley

Recipe

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


• preheat oven to 200 degrees f (95 degrees c). place a serving platter into the oven to warm.
• season the chicken breast pieces with salt and pepper and dredge them in flour. shake off excess flour. heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. work in batches and do not crowd skillet, adding oil as needed . place the chicken pieces the warmed platter in the oven. when finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
• cook and stir the minced garlic in the skillet until fragrant, about 20 seconds. pour in the chicken broth. scrape and dissolve any brown bits from the bottom of the skillet. stir in the lemon slices and bring the mixture to a boil. let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. add the parsley; remove from heat and set aside.
• arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.