french tourtiere

Ingredients

• Servings: 1
• 1 onion, chopped
• 1/2 clove crushed garlic
• 2 tablespoons rendered bacon fat
• 1 1/2 pounds ground lamb
• 3/4 cup chicken broth
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley
• 1 pinch ground mace
• 1 pinch ground sage
• 1 pinch ground savory
• 2 (9 inch) unbaked pie shells
• 2 tablespoons cream

Recipe

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


• in a saucepan, saute onion and garlic in bacon drippings until light brown. add ground lamb. cook until light brown, stirring until crumbly; drain. stir in broth, salt and pepper. cook for 10 minutes or until liquid is nearly absorbed. add spices and parsley. cool to room temperature.
• spoon filling into pastry lined 9 inch deep dish pie plate. top with remaining pastry; seal edges and cut vents. brush with cream.
• bake at 425 degrees f (220 degrees c) for 20 minutes. reduce temperature to 350 degrees f (175 degrees c). bake for 20 to 30 minutes longer, or until golden brown. serve warm or cold.

No-tomatoes-required Italian Seasoned Stir Fry

Ingredients

• Servings: 4
• 2 tablespoons all-purpose flour
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1 pound skinless, boneless chicken breast meat - cut into cubes
• 1 teaspoon vegetable oil
• 1 red bell pepper, sliced
• 1 small onion, chopped
• 1 cup sliced zucchini
• 1 cup sliced fresh mushrooms
• 1/4 cup chicken broth
• 1/4 cup italian salad dressing

Recipe

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


• mix flour, garlic powder, salt, and pepper together in a resealable plastic bag. add cubed chicken to the bag and shake until well coated.
• heat the oil in a large skillet over medium heat. add the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. stir in the bell pepper, onion, zucchini, mushrooms, chicken broth, and italian dressing. cover and simmer until vegetables and meat are tender, about 10 minutes.

Salty And Sweet Cranberry Citrus Brine

Ingredients

• Servings: 6
• 1 cup kosher salt
• 1 (12 fluid ounce) can frozen orange juice concentrate
• 1 (12 fluid ounce) can frozen cranberry juice concentrate
• 1 gallon water
• 1/2 cup brown sugar
• 1 cinnamon stick
• 1 lemon, cut into wedges
• 1 orange, cut into wedges
• 1 red onion, cut into wedges
• 3 cloves garlic
• 4 bay leaves
• 1 tablespoon dried thyme leaves
• 1 tablespoon freshly ground black pepper

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• in a large stockpot, mix together the kosher salt, orange juice concentrate, cranberry juice concentrate, water, brown sugar, cinnamon stick, lemon wedges, orange wedges, onion wedges, garlic cloves, bay leaves, thyme, and black pepper; stir until the salt and brown sugar have dissolved. to use, place a whole turkey into the brine, cover, and refrigerate 14 to 16 hours before roasting. discard used brine.

black-eyed peas with lamb and greens

Ingredients

• Servings: 8
• 1 pound dried black-eyed peas
• 1 pound lamb neck bones
• 3 slices bacon, cut into 1/2-inch pieces
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrot
• 3 cloves garlic, chopped
• 6 cups cold water
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1 pinch cayenne pepper, or to taste
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 teaspoon salt
• 6 ounces smoked ham, diced
• 1 bunch kale, ribs removed and leaves torn into pieces

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs

Ready Time: 10 hrs 25 mins


• place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. drain and set aside.
• cook lamb necks and bacon in a dutch oven over medium heat until lightly browned, about 5 minutes.
• stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. stir in garlic and cook 1 minute.
• pour cold water and black-eyed peas into lamb mixture; increase heat to high.
• stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
• stir in tomatoes and salt. simmer uncovered until beans are tender, about 40 minutes.
• remove neck bones from mixture; separate any meat from bones, return meat to dutch oven, and discard bones.
• stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. serve over rice.

savory sausage, cheese and oat muffins

Ingredients

• Servings: 12
• 1 1/4 cups all-purpose flour
• 3/4 cup old-fashioned oats
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/3 cup reduced-calorie margarine, melted
• 1/2 cup egg substitute
• 1 cup nonfat buttermilk
• 3 meatless breakfast patties, cooked and crumbled
• 2 teaspoons grated parmesan cheese

Recipe

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


• preheat the oven to 400 degrees f (200 degrees c). grease a 12 cup muffin tin, or line with paper liners.
• in a large bowl, stir together the flour, oats, baking powder, baking soda, salt, garlic powder, and onion powder. in a separate bowl, mix together the melted margarine, egg substitute, and buttermilk. add the wet ingredients to the dry, and mix until just blended. fold in the crumbled patties and parmesan cheese. spoon into the prepared muffin cups.
• bake for 8 to 12 minutes in the preheated oven, or until the top springs back when lightly touched. cool in muffin tins on a wire rack.

marinated flank steak

Ingredients

• Servings: 6
• 1/2 cup vegetable oil
• 1/3 cup soy sauce
• 1/4 cup red vinegar
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons worcestershire sauce
• 1 tablespoon dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds flank steak

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 6 hrs 25 mins


• in a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, worcestershire sauce, mustard, garlic, and ground black pepper. place meat in a shallow glass dish. pour marinade over the steak, turning meat to coat thoroughly. cover, and refrigerate for 6 hours.
• preheat grill for medium-high heat.
• oil the grill grate. place steaks on the grill, and discard the marinade. grill meat for 5 minutes per side, or to desired doneness.

crab imperial ii

Ingredients

• Servings: 4
• 1 pound crabmeat
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon old bay seasoning tm
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dry mustard
• 1 egg, beaten
• 1/4 cup fresh bread crumbs
• 1 teaspoon paprika
• 3 tablespoons butter

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• in a medium bowl, combine crab meat, mayonnaise, lemon juice, worcestershire sauce, old bay seasoning, salt, cayenne pepper, dry mustard, and beaten egg.. mix thoroughly.
• in an 8" pie dish, spread mixture and lightly coat the entire dish with bread crumbs. then sprinkle the top with paprika. dot the dish with the butter.
• bake in a preheated oven for 20 minutes.

Momma Pritchett's Grilled Lamb Chops And Apple-pear Topping

Ingredients

• Servings: 8
• 1 cup light brown sugar
• 1 cup soy sauce
• 1 cup orange juice
• 1/2 cup spicy brown mustard
• 1/3 cup honey
• 2 tablespoons worcestershire sauce
• 2 tablespoons ground black pepper
• 1 tablespoon ground cumin
• 8 lamb chops, 1/2 to 1 inch thick
• 1 lime, juiced
• 1/2 cup butter
• 1 tablespoon light brown sugar, or to taste
• 2 tablespoons ground cinnamon
• 4 large green apples - peeled, cored, and cut into eighths
• 4 bartlett pears - peeled, cored, and cut into eighths

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 1 hr 45 mins


• in a large bowl, mix together 1 cup brown sugar, soy sauce, orange juice, brown mustard, honey, worcestershire sauce, black pepper, and cumin until thoroughly combined and the sugar has dissolved. place the lamb chops into the marinade, and spoon marinade to cover the chops. let stand at room temperature for 45 minutes to 1 hour.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• remove the chops from the marinade, and discard marinade. shake any excess drops of liquid from the chops, and grill until they are browned, no longer pink inside, and show good grill marks, about 8 minutes per side. squeeze lime juice over the chops as they grill. an instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees f (63 degrees c).
• melt butter in a large skillet over high heat, then stir in 1 tablespoon of brown sugar and cinnamon; bring the mixture to a boil, stirring to dissolve the sugar. stir in the apple and pear slices, and cook, stirring often, until the fruit is coated with the butter mixture and softened but not mushy, about 5 minutes. transfer the apple and pear slices to a grilling basket.
• grill the fruit on the outdoor grill until the slices are browned, about 5 more minutes. serve grilled fruit with lamb chops.

Ham And Chicken Casserole

Ingredients

• Servings: 2
• 1/2 cup uncooked egg noodles
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup cooked, cubed chicken breast meat
• 1/2 cup cooked, diced ham
• 1/4 cup chopped celery
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 ounces shredded cheddar cheese
• 1 teaspoon paprika

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). lightly grease a medium baking dish.
• bring a saucepan of lightly salted water to a boil. cook egg noodles in boiling water for 6 to 8 minutes, or until al dente. drain.
• melt butter in a saucepan over medium-low heat. mix in flour, heating until bubbly. slowly whisk in milk. cook for 5 minutes, stirring constantly, or until thick and smooth. remove the saucepan from heat. mix in the noodles, chicken, ham, celery, salt, and pepper. spoon the mixture into the prepared baking dish.
• bake for 15 minutes in the preheated oven. sprinkle with cheese and paprika, and continue baking for another 5 minutes. serve hot!

slow cooker carnitas from old el paso®

Ingredients

• Servings: 16
• carnitas:
• 1 large sweet onion, sliced
• 1 tablespoon vegetable oil
• 1 (1 ounce) package old el paso® taco seasoning mix
• 1 (3 pound) boneless lamb shoulder
• 1 (10 ounce) can old el paso® red enchilada sauce
• 1 (4.5 ounce) can old el paso® chopped green chiles, drained
• 16 (6 inch) old el paso® flour tortillas for soft tacos & fajitas
• toppings, as desired:
• 1/2 cup fresh cilantro leaves
• 1 cup shredded cheddar cheese
• 1 cup sour cream (optional)

Recipe

Preparation Time: 15 mins Ready Time: 4 hrs 30 mins


• spray 5-quart slow cooker with cooking spray; add onion slices.
• in 10-inch nonstick skillet, heat oil over high heat. sprinkle taco seasoning mix over lamb shoulder, pressing to coat. brown lamb in oil on all sides; remove from skillet to slow cooker. pour enchilada sauce on top of lamb.
• cover; cook on high heat setting 4 to 5 hours or until tender. remove lamb from slow cooker; shred meat with fork. place shredded lamb in large bowl. add chiles, 2 cups of the sauce from slow cooker and the onions; stir well.
• spoon lamb mixture tortillas. add toppings. roll up tortillas.

southern cornbread dressing

Ingredients

• Servings: 18
• 4 skinless, boneless chicken breast halves
• 1 (16 ounce) package dry corn bread mix
• 1 (1 pound) loaf day-old white bread, torn into small pieces
• 4 tablespoons margarine
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/8 teaspoon garlic powder
• 2 teaspoons poultry seasoning
• 1/2 teaspoon ground black pepper
• 6 eggs

Recipe

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


• place the chicken breast halves in a large saucepan with enough water to cover. bring to a boil. cook 1 hour, or until the meat is tender and easily shredded. shred chicken and set aside. reserve 4 to 6 cups of the remaining broth.
• prepare an 8x8 inch pan of cornbread according to package directions. crumble the corn bread into a large bowl. mix in the white bread.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. slowly cook, stirring occasionally, until tender.
• stir the onions and celery into the bread mixture. mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. blend with a potato masher until the mixture is the consistency of gelatin. use more of the reserved broth as necessary to attain desired consistency. transfer to a 9x13 inch baking dish.
• bake in the preheated oven 30 minutes, or until golden brown.

turkey breast with gravy

Ingredients

• Servings: 6
• 1 (6 pound) bone-in turkey breast
• cooking spray
• 1 onion, quartered
• 2 celery ribs, sliced
• 1/4 cup butter, cut into 1 tablespoon sized pieces
• 1 cup chicken broth
• 1/4 cup dry white
• 1 tablespoon lemon pepper
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon rubbed sage
• 1 teaspoon paprika
• 2 tablespoons all-purpose flour
• 1 cup water
• 1 cube chicken bouillon

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs 35 mins

Ready Time: 3 hrs


• preheat oven to 325 degrees f (160 degrees c).
• place turkey breast in a shallow baking pan; coat outside of turkey with nonstick cooking spray. tuck onion and celery in breast cavity; place butter between meat and skin. pour chicken broth and white into bottom of pan.
• combine lemon pepper, garlic powder, onion powder, sage, and paprika in a small bowl; rub seasoning mix over turkey.
• bake in preheated oven until a meat thermometer reads 175 degrees f (80 degrees c), basting every 30 minutes, 2-1/2 to 3 hours. remove turkey and keep warm. pour pan drippings into a cup and discard grease.
• combine flour and water in a saucepan until smooth. pour in pan drippings and chicken bouillon. bring to a boil over medium heat, stirring constantly, and cook until thickened, about 2 minutes. slice turkey and serve with gravy.

Johnny's Spice Rub

Ingredients

• Servings: 0.75
• 1 tablespoon garlic powder
• 2 tablespoons ground black pepper
• 1 tablespoon salt
• 1 tablespoon mustard powder
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon brown sugar
• 4 tablespoons ground paprika
• 1/2 teaspoon dried oregano

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard powder, chili powder, cumin, brown sugar, paprika and oregano. mix well and apply to meat.

White Bean Chicken Chili

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) can tomatillos, drained and chopped
• 1 (16 ounce) can diced tomatoes
• 1 (7 ounce) can diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 2 ears fresh corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can white beans
• 1 pinch salt and black pepper to taste

Recipe

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


• heat oil, and cook onion and garlic until soft.
• stir in broth, tomatillos, tomatoes, chilies, and spices. bring to a boil, then simmer for 10 minutes.
• add corn, chicken, and beans; simmer 5 minutes. season with salt and pepper to taste.

Tuscan Smoked Turkey-bean Soup

Ingredients

• Servings: 6
• 1 pound dry white beans
• 2 smoked turkey legs
• 1/2 onion, diced
• 2 bay leaves
• 2 stalks celery, diced
• 4 large carrots, sliced
• 1 (14.5 ounce) can petite diced tomatoes, undrained
• 2 tablespoons italian seasoning
• salt and ground black pepper to taste
• 2 tablespoons grated parmesan cheese, divided

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 12 hrs 20 mins


• place the beans into a large bowl, fill the bowl with water, and cover the bowl with a cloth. allow to soak overnight. drain and rinse the beans.
• place the soaked beans, turkey legs, onion, and bay leaves into a large soup pot, cover with water, then bring to a boil over medium heat. reduce heat to medium-low, and simmer for 3 hours. remove bay leaves, and discard. remove the turkey legs from the broth, separate the meat from the bones and tendons, and return the meat to the broth. stir in celery, carrots, diced tomatoes, italian seasoning, and salt and pepper; simmer until the celery and carrots are tender, about 1 hour. serve in bowls and sprinkle each serving with about 1 teaspoon of parmesan cheese.

spaghetti squash with paleo meat sauce

Ingredients

• Servings: 8
• 1/4 cup water
• 1 spaghetti squash, halved lengthwise and seeded
• 1 1/2 pounds ground beef
• 1 white onion, diced
• 1 tablespoon extra-virgin olive oil
• 1 cup sliced mushrooms
• 1 zucchini, diced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (14.5 ounce) can crushed tomatoes
• 1 (8 ounce) can crushed tomatoes
• 1/4 cup chopped fresh basil, or to taste
• 1/4 cup chopped fresh oregano, or to taste
• 1/4 cup chopped fresh thyme, or to taste
• 1 tablespoon red pepper flakes, or to taste
• 1/2 cup extra-virgin olive oil, divided

Recipe

Preparation Time: 40 mins Cook Time: 30 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c).
• pour water into a baking dish. place squash halves with cut sides down in baking dish; roast for until tender, 30 to 40 minutes.
• while squash is baking, cook and stir ground beef and onions in a skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. set beef aside.
• heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, zucchini, green and red bell peppers, both amounts of crushed tomatoes, basil, oregano and thyme. simmer over medium heat until vegetables are cooked through and tender, about 10 minutes. add the ground beef and onions; stir to combine. simmer on low heat, stirring occasionally, while you finish preparing spaghetti squash.
• scrape the inside of hot spaghetti squash halves with a fork to shred the squash into strands; divide 8 plates. drizzle each serving of spaghetti squash with 1 tablespoon extra-virgin olive oil and top each serving with a generous amount of meat sauce.

spicy turkey sweet potato gumbo

Ingredients

• Servings: 6
• 2 teaspoons vegetable oil
• 1 pound skinless, boneless turkey thigh meat, trimmed and cut into 1-inch pieces
• 1 pound hot italian-style turkey sausage links, casings removed
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped green bell pepper
• 4 garlic cloves, minced
• 1/2 cup all-purpose flour
• 2 cups peeled cubed sweet potato
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 1 bay leaf
• 1/2 teaspoon hot pepper sauce

Recipe

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

Ready Time: 1 hr 45 mins


• heat vegetable oil in a large pot over medium heat, and cook and stir the turkey thigh pieces until browned and no longer pink in the middle, about 10 minutes. set the turkey aside. in the same pot, place the sausage, and break into chunks with a spatula. cook and stir the sausage until browned and crumbly, about 10 minutes.
• stir the onion, celery, and green pepper into the pot. continue to cook and stir until the onions are translucent, about 5 more minutes. mix in the garlic and cook until fragrant, about 1 minute; then stir in the flour. cook and stir the mixture until the flour forms a coating on the sausage and vegetables and begins to brown, 5 to 8 more minutes.
• mix in the sweet potato, thyme, oregano, chicken broth, tomatoes, and bay leaf, and bring the gumbo to a boil. reduce heat to medium-low, and simmer, stirring often, until thickened and the sweet potatoes are tender, about 15 minutes. stir in the cooked turkey and hot sauce, and simmer until the turkey is heated through. discard the bay leaf before serving.

thai lamb loin

Ingredients

• Servings: 4
• 1 pound thinly sliced lamb loin
• salt and pepper to taste
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 cup chicken stock
• 1 cup dry white
• 3 tablespoons chopped fresh cilantro

Recipe

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


• season meat with salt and pepper to taste.
• in a large skillet, heat butter and olive oil over medium heat. when skillet is hot, place sliced lamb loin into skillet; cook until browned, turning once. after both sides have browned nicely, add chicken stock ,and cook until liquid thickens.
• stir in dry white , scraping the bottom of the pan. reduce heat, and simmer until liquid is reduced by half. remove from heat, and allow to cool slightly. stir in cilantro. spoon sauce over lamb when serving.

Lunch Box Pita Pockets

Ingredients

• Servings: 1
• 1/2 cup deli ham, chopped
• 1/2 cup shredded lettuce
• 1/4 cup shredded carrot
• 1/4 cup ranch dressing
• 1 pita bread round, cut in half

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place ham, lettuce, and carrot in a resealable plastic bag. pour ranch dressing into a small resealable container. wrap the pita bread in plastic wrap. pack the ham mixture, ranch dressing, and pita bread along with a spoon in a lunch box or bag until lunch time.
• assemble pita pocket by spooning the ham mixture into each pita half and drizzling the ranch dressing on top.

White Bean Chicken Chili

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) can tomatillos, drained and chopped
• 1 (16 ounce) can diced tomatoes
• 1 (7 ounce) can diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 2 ears fresh corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can white beans
• 1 pinch salt and black pepper to taste

Recipe

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


• heat oil, and cook onion and garlic until soft.
• stir in broth, tomatillos, tomatoes, chilies, and spices. bring to a boil, then simmer for 10 minutes.
• add corn, chicken, and beans; simmer 5 minutes. season with salt and pepper to taste.

slow cooker ground beef stew

Ingredients

• Servings: 6
• 1 pound lean ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup vegetable broth
• 1/2 cup tomato-vegetable juice cocktail
• 2 tablespoons (optional)
• 2 teaspoons worcestershire sauce
• 4 potatoes, peeled and diced
• 1 (8 ounce) can whole kernel corn, drained
• 1 cup frozen green peas, thawed
• 1 cup diced carrots
• 1 (4.5 ounce) can mushroom pieces and stems, drained
• 1 teaspoon dried celery flakes
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme

Recipe

Preparation Time: 25 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 35 mins


• cook and stir ground beef in a skillet over medium heat with onion and garlic until the meat is completely browned, about 10 minutes. drain excess grease.
• stir cream of mushroom soup, vegetable broth, vegetable juice cocktail, , and worcestershire sauce together in a slow cooker. add beef mixture; stir in potatoes, corn, peas, carrots, mushroom pieces, celery flakes, salt, black pepper, marjoram, and thyme. set cooker to low, cover, and cook until vegetables are tender and sauce has thickened, about 8 hours. if preferred, set cooker on high and cook 4 hours.

Fabulous Football Dip

Ingredients

• Servings: 16
• 1 pound sausage
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 2 (8 ounce) packages cream cheese, softened

Recipe

Preparation Time: 2 mins Cook Time: 15 mins Ready Time: 17 mins


• in a large skillet, cook sausage over a medium heat until it is browned and cooked through.
• mix tomatoes and cream cheese into the skillet. stir and continue cooking the mixture over a medium heat until the cheese has melted.

crab imperial ii

Ingredients

• Servings: 4
• 1 pound crabmeat
• 1/2 cup mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon old bay seasoning tm
• 1/2 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dry mustard
• 1 egg, beaten
• 1/4 cup fresh bread crumbs
• 1 teaspoon paprika
• 3 tablespoons butter

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• in a medium bowl, combine crab meat, mayonnaise, lemon juice, worcestershire sauce, old bay seasoning, salt, cayenne pepper, dry mustard, and beaten egg.. mix thoroughly.
• in an 8" pie dish, spread mixture and lightly coat the entire dish with bread crumbs. then sprinkle the top with paprika. dot the dish with the butter.
• bake in a preheated oven for 20 minutes.

southern cornbread dressing

Ingredients

• Servings: 18
• 4 skinless, boneless chicken breast halves
• 1 (16 ounce) package dry corn bread mix
• 1 (1 pound) loaf day-old white bread, torn into small pieces
• 4 tablespoons margarine
• 1/2 cup chopped onions
• 1/2 cup chopped celery
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/8 teaspoon garlic powder
• 2 teaspoons poultry seasoning
• 1/2 teaspoon ground black pepper
• 6 eggs

Recipe

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


• place the chicken breast halves in a large saucepan with enough water to cover. bring to a boil. cook 1 hour, or until the meat is tender and easily shredded. shred chicken and set aside. reserve 4 to 6 cups of the remaining broth.
• prepare an 8x8 inch pan of cornbread according to package directions. crumble the corn bread into a large bowl. mix in the white bread.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. slowly cook, stirring occasionally, until tender.
• stir the onions and celery into the bread mixture. mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. blend with a potato masher until the mixture is the consistency of gelatin. use more of the reserved broth as necessary to attain desired consistency. transfer to a 9x13 inch baking dish.
• bake in the preheated oven 30 minutes, or until golden brown.

Sous Vide Duck Breast

Ingredients

• Servings: 2
• 2 (8 ounce) boneless duck breast halves, skin on
• salt and ground black pepper to taste
• 2 teaspoons fresh thyme leaves
• 1 teaspoon vegetable oil

Recipe

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

Ready Time: 2 hrs 15 mins


• cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. the cuts should only barely cut into the skin and fat; don't cut into the meat. season skin sides with salt. generously season meat sides with salt, black pepper, and thyme.
• place duck breasts in a heavy-duty resealable plastic bag, squeeze out all air, and seal. refrigerate for 1 hour.
• fill a large dutch oven about 2/3 full with water. bring water to 135 degrees f (57 degrees c) over medium heat. attach a candy or oil thermometer to the side of the dutch oven in order to monitor and maintain the water temperature. place a silicone hot pad into bottom of the pan to keep the plastic bag from contacting the hot bottom of the pan.
• place plastic bag containing duck breasts in the dutch oven, adjusting the heat as necessary to maintain the temperature at 135 degrees f (57 degrees c). cook for 1 hour, moving the bag around occasionally and maintaining the temperature.
• remove duck breasts from plastic bag and pat dry. generously season skin sides with salt.
• heat vegetable oil in a skillet over high heat. place duck breasts with skin sides down in skillet and cook until fat renders and skin is golden brown, 5 minutes. turn breasts over and cook until lightly browned and meat still pink in the center, 1 minute. let duck breasts rest for 2 minutes before slicing.

honey garlic bbq sauce ii

Ingredients

• Servings: 4
• 2 cups ketchup
• 1 bulb garlic, peeled and crushed
• 1 cup water
• 2 tablespoons hot sauce
• 1/4 cup honey
• 2 tablespoons molasses
• 2 tablespoons brown sugar
• 1 teaspoon worcestershire sauce
• 1 teaspoon soy sauce
• 1 teaspoon salt
• 2 tablespoons seasoning
• 1 pinch paprika
• 1 pinch crushed red pepper
• 1 pinch ground white pepper
• 1 pinch ground black pepper
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1/2 cup butter

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in a large saucepan over medium low heat, mix together ketchup, garlic, 1 cup of water, hot sauce, honey, molasses, brown sugar, worcestershire sauce, soy sauce, salt, seasoning, paprika, red pepper, white pepper and black pepper. allow the mixture to simmer approximately 30 minutes.
• in a small bowl, dissolve cornstarch in 1 tablespoon of water. adjust amount of water as needed to fully dissolve cornstarch. stir into the sauce mixture. continue simmering approximately 15 minutes.
• stir butter into the sauce mixture. continue simmering mixture approximately 15 more minutes, or until butter is melted and the sauce has begun to thicken. serve over meats prepared as desired.

Artichoke And Crabmeat Triangles

Ingredients

• Servings: 4
• 1 (14 ounce) can artichoke hearts, drained
• 16 ounces crabmeat
• 1 cup mayonnaise
• 1/3 cup chopped onion
• 3/4 cup grated parmesan cheese
• 1 (12 ounce) package english muffins

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• in a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. mix thoroughly.
• split each english muffin in half ,and spread the mixture on the cut side of the split muffins. cut each of the sliced muffins into quarters. arrange the muffin-bites on a baking sheet.
• bake for 12 minutes, or until golden brown. serve hot.

Terri's Veal

Ingredients

• Servings: 4
• 1 1/2 pounds veal scallops, pounded to 1/4 inch thickness
• salt and pepper to taste
• 3/4 cup all-purpose flour for coating
• 2 tablespoons butter
• 3 tablespoons olive oil
• 1/2 cup dry
• 1/2 cup chicken stock, divided
• 2 tablespoons butter, softened

Recipe

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


• season veal with salt and pepper to taste; dredge in flour to coat. shake off excess flour. melt 2 tablespoons butter and olive oil over medium heat in a large skillet. when foam subsides, add veal 3 to 4 pieces at a time and saute for 2 to 3 minutes each side, until browned. transfer meat to a plate.
• pour most of the fat off from the skillet; add and 1/4 cup of the stock and bring to a boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the skillet.
• return meat to skillet; cover, reduce heat to low, and simmer for 10 to 15 minutes, basting meat with pan juices occasionally. transfer meat to a platter.
• add remaining 1/4 cup stock to skillet and bring to a boil, scraping bottom and sides of skillet. when sauce has reduces to a thick, syrupy consistency, remove from heat and season with salt and pepper to taste. stir in 2 tablespoons softened butter and pour sauce over meat.

Black-eyed Peas And Ham Hocks

Ingredients

• Servings: 5
• 3 cups water
• 1 pound dry black-eyed peas
• 2 smoked ham hocks
• salt to taste
• 1/2 teaspoon black pepper
• 1 bay leaf

Recipe

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

Ready Time: 2 hrs


• rinse dried peas thoroughly, sorting any tiny pebbles or other debris.
• in a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. if ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone.
• cool ham hocks and remove all meat from the bone. stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.

philly cheesesteak skillet meal

Ingredients

• Servings: 4
• 2 cups uncooked elbow macaroni
• 1 pound lean ground beef
• 1 medium onion, chopped
• 2 green bell pepper, seeded and chopped
• salt and pepper to taste
• 1 (8 ounce) package processed cheese food, cubed
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup milk, or as needed

Recipe

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


• bring a pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. drain.
• meanwhile, place the ground beef and onion into a large skillet, and cook, stirring to crumble, until meat is no longer pink, and onion is tender. just before the beef is done, add the bell peppers, and cook until tender, but still green. season with salt and pepper. stir in the cheese food, condensed soup and milk to make a thick sauce.
• remove from the heat, and stir in the macaroni noodles. serve and enjoy!

zesty chicken meatloaf

Ingredients

• Servings: 8
• 1 pound ground chicken
• 2 eggs
• 1 1/2 cups bread crumbs
• 3 tablespoons salsa
• 2 tablespoons ranch-style salad dressing
• 1 (1.25 ounce) package taco seasoning mix
• 1/2 cup shredded cheddar cheese
• sour cream (optional)

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f (175 degrees c). grease an 8x4 inch loaf pan.
• in a large bowl, mix together the ground chicken, eggs, bread crumbs, salsa, salad dressing, and taco seasoning mix. pack into the prepared loaf pan.
• bake for 1 hour in the preheated oven. top with cheese, and serve with sour cream.

Mel's Crab Salad

Ingredients

• Servings: 8
• 1 pound imitation crabmeat, flaked
• 1/2 cup finely chopped celery, or more to taste
• 1/2 cup reduced-fat ranch dressing (such as hidden valley ranch® light)
• 1/3 cup mayonnaise (such as hellmann's®/best foods®)
• 1 tablespoon white sugar
• 1 teaspoon minced fresh parsley

Recipe

Preparation Time: 15 mins Ready Time: 8 hrs 15 mins


• gently mix flaked imitation crab, celery, ranch dressing, mayonnaise, sugar, and parsley in a salad bowl until thoroughly combined. refrigerate overnight, stirring occasionally. stir again just before serving.

Turketti

Ingredients

• Servings: 1
• 8 ounces dry spaghetti
• 1/2 small onion, chopped
• 1/4 cup chopped pimientos
• 1/4 cup chopped green bell pepper
• 1/2 cup shredded cheddar cheese
• 2 cups leftover roast turkey, pulled into bite-sized pieces
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup chicken broth
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat an oven to 350 degrees f (175 degrees c). lightly grease a 9x13 inch baking dish.
• break spaghetti into 2-inch pieces. fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the spaghetti, and return to a boil. cook the spaghetti uncovered, stirring occasionally, until it has cooked through, but is still firm to the bite, about 12 minutes. drain well in a colander set in the sink.
• combine onion, pimiento, and green pepper with cooked spaghetti, 1/2 cup cheddar cheese, turkey meat, mushroom soup, chicken broth, salt, and pepper in a large bowl. mix lightly and spread the mixture in the baking dish and top with 1/2 cup shredded cheddar cheese.
• bake, uncovered, in oven for 45 minutes until the casserole is bubbling and cheese topping is melted and browned.

stir-fry chicken and vegetables

Ingredients

• Servings: 2
• 6 ounces skinless, boneless chicken breast, cut into small pieces
• 2 tablespoons soy sauce
• 2 tablespoons dry
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 cup broccoli florets, cut into pieces
• 1 large green bell pepper, cut into squares
• 1 zucchini, cut into rounds and quartered
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon vegetable oil
• 6 green onions, chopped

Recipe

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


• mix chicken, soy sauce, , and cornstarch in a bowl.
• heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. transfer vegetables and sauce to a large bowl and wipe skillet clean.
• heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. stir in vegetables; continue to cook and stir for 2 to 3 minutes more. sprinkle with green onions.

arrachera (skirt steak taco filling)

Ingredients

• Servings: 6
• 2 pounds skirt steak, pounded flat
• 10 (.18 ounce) packets sazon seasoning with coriander and achiote, such as goya®
• 1 tablespoon white pepper
• 1/2 (12 fluid ounce) bottle mexican (such as corona®)

Recipe

Preparation Time: 5 mins Cook Time: 14 mins Ready Time: 2 hrs 19 mins


• sprinkle each piece of skirt steak with the sazon and white pepper. stack the seasoned steaks in a deep dish as you season them. pour the over the steaks. cover the dish and refrigerate for 2 hours.
• preheat an outdoor grill for high heat and lightly oil the grate. remove the steaks from the dish and discard the marinade.
• cook the skirt steaks on the prepared grill until they are very firm, hot, and gray in the center, 7 to 10 minutes per side.

Mindless Meatball Minestrone

Ingredients

• Servings: 6
• 2 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can beef broth
• 1 (18 ounce) package frozen meatballs
• 1 (16 ounce) package frozen mixed vegetables
• 1 (14.5 ounce) can stewed tomatoes
• 1/2 cup elbow macaroni
• 1 (15 ounce) can light red kidney beans, drained and rinsed
• 1 1/2 teaspoons italian seasoning
• 6 tablespoons grated parmesan cheese

Recipe

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


• heat chicken broth and beef broth in a large dutch oven or stock pot; add meatballs, vegetables, tomatoes, and macaroni. cover dutch oven and bring to a boil, about 10 minutes. remove cover and stir.
• stir kidney beans and italian seasoning into soup; reduce heat to medium. simmer, stirring frequently, until macaroni is tender, 6 to 7 minutes. ladle soup into 6 bowls; garnish each with 1 tablespoon parmesan cheese.

Steak San Marco

Ingredients

• Servings: 6
• 1 1/2 pounds beef stew meat
• 2 (8 ounce) cans tomato sauce
• 1/4 cup vinegar
• 1 (1 ounce) package dry onion soup mix (such as lipton®)

Recipe

Preparation Time: 5 mins Cook Time: 4 hrs

Ready Time: 4 hrs 5 mins


• combine beef stew meat, tomato sauce, vinegar, and onion soup mix in a slow cooker.
• cook on low until the beef is tender, 4 to 6 hours.

zesty chicken meatloaf

Ingredients

• Servings: 8
• 1 pound ground chicken
• 2 eggs
• 1 1/2 cups bread crumbs
• 3 tablespoons salsa
• 2 tablespoons ranch-style salad dressing
• 1 (1.25 ounce) package taco seasoning mix
• 1/2 cup shredded cheddar cheese
• sour cream (optional)

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f (175 degrees c). grease an 8x4 inch loaf pan.
• in a large bowl, mix together the ground chicken, eggs, bread crumbs, salsa, salad dressing, and taco seasoning mix. pack into the prepared loaf pan.
• bake for 1 hour in the preheated oven. top with cheese, and serve with sour cream.

schweinebraten lamb roast

Ingredients

• Servings: 12
• 1 1/2 teaspoons salt
• 1 pinch dried marjoram
• 1 pinch dried basil
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 (5 pound) boneless lamb loin roast
• 2 onions, coarsely chopped
• 1 1/2 cups light

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 40 mins


• preheat an oven to 350 degrees f (175 degrees c).
• combine salt, marjoram, basil, pepper, and garlic powder in a small bowl. rub spice mixture all over the lamb roast. place roast in roasting pan, and surround with onions. pour into pan, and cover.
• roast lamb for 30 minutes in preheated oven. uncover, and turn meat over. continue to roast, checking for doneness every 30 minutes; add additional liquid if pan runs dry. roast until internal temperature reaches 180 degrees, approximately 2 hours.

Chicken Artichoke Casserole

Ingredients

• Servings: 8
• 3 bone-in chicken breasts
• 1 cup mayonnaise
• 2 (10.5 ounce) cans cream of chicken soup
• 2 teaspoons lemon juice
• 1 teaspoon curry powder
• salt and ground black pepper to taste
• 1 (6.5 ounce) jar marinated artichoke hearts, liquid reserved
• 4 cups cubed bread
• 1 cup shredded extra-sharp cheddar cheese
• 4 tablespoons butter

Recipe

Preparation Time: 40 mins Cook Time: 1 hr

Ready Time: 1 hr 40 mins


• bring a large pot of water to a boil; cook the chicken breasts in the boiling water until no longer pink at the bone and the juices run clear, about 30 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).
• while the chicken boils, stir the mayonnaise, cream of chicken soup, lemon juice, curry powder, salt, and pepper together in a bowl; set aside.
• cut the cooked chicken meat into bite-size pieces and arrange in the bottom of a 9x13-inch casserole dish. cut the artichoke hearts into bite-size pieces and scatter over the chicken. sprinkle 1 tablespoon of the reserved liquid from the artichoke jars over the chicken and artichoke mixture. pour the soup mixture over the chicken and artichokes. scatter the cheddar cheese atop the soup.
• preheat an oven to 350 degrees f (175 degrees c).
• melt the butter in a skillet over medium heat; cook and stir the bread cubes in the melted butter until browned. sprinkle the croutons over the entire casserole.
• bake the casserole in the preheated oven until the top is bubbling, about 30 minutes.

White Bean Chicken Chili

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) can tomatillos, drained and chopped
• 1 (16 ounce) can diced tomatoes
• 1 (7 ounce) can diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 2 ears fresh corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can white beans
• 1 pinch salt and black pepper to taste

Recipe

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


• heat oil, and cook onion and garlic until soft.
• stir in broth, tomatillos, tomatoes, chilies, and spices. bring to a boil, then simmer for 10 minutes.
• add corn, chicken, and beans; simmer 5 minutes. season with salt and pepper to taste.

honey-soy lamb chops from the bradshaw family

Ingredients

• Servings: 4
• 1/4 cup lemon juice
• 1/4 cup honey
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon
• 2 cloves garlic, minced
• 4 (4 ounce) boneless lamb loin chops

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 2 hrs 50 mins


• whisk the lemon juice, honey, soy sauce, , and garlic together in a small bowl; pour about 1/2 cup of the mixture into a large resealable plastic bag. cover the bowl containing the remaining marinade with plastic wrap, and refrigerate. add the lamb chops to the plastic bag; squeeze as much air as possible from the bag and seal. turn the bag to coat the meat thoroughly; refrigerate 2 to 3 hours.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• remove the lamb chops to a plate; allow to sit until they reach room temperature. discard the used marinade.
• cook on the preheated grill until the lamb is no longer pink in the center, 4 to 5 minutes per side, basting frequently with the reserved marinade. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c).

Chicken And Mushroom Chowder

Ingredients

• Servings: 4
• 3 cups chicken broth
• 1/2 cup water
• 1 pound cubed cooked chicken breast meat
• 1 1/2 teaspoons dried oregano
• 1/4 teaspoon pepper
• 1/2 cup uncooked long grain rice
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 3/4 pound mushrooms, sliced
• 3 tablespoons all-purpose flour
• 1 cup milk

Recipe

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


• in a large saucepan, bring chicken broth and water to a boil. stir in chicken, and season with oregano and pepper. add rice, and reduce heat.
• heat olive oil in a medium saucepan over medium heat, and saute garlic, onion, carrot, and mushrooms until tender. thoroughly mix in the flour. transfer to the broth mixture.
• stir milk into the mixture, and continue to cook, stirring occasionally, until thickened, about 30 minutes.

great-aunt nina's noodles and chicken

Ingredients

• Servings: 12
• 2 carrots, sliced
• 2 onions, sliced
• 2 stalks celery, cut into 1 inch pieces
• 1 (4 pound) whole chicken
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup white
• 1/4 teaspoon dried basil
• 2 eggs, beaten
• 1/4 cup water
• 1 pinch salt
• 2 tablespoons shortening
• 1 cup all-purpose flour, or as needed
• 2 quarts low salt chicken broth

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• place the carrots, onions and celery in the bottom of a slow cooker. place the whole chicken on top of the vegetables and season with salt and pepper. pour in the white and sprinkle basil over the top. cover and cook on low setting for 8 to 10 hours.
• in a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. after i've mixed in as much flour as possible using a fork, i knead the dough with my hand in the bowl to incorporate as much flour as possible. let the dough rest for a few minutes.
• roll the dough out on a well-greased board to 1/8 inch thickness. use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. dust lightly with flour, and leave to dry for a few hours while the chicken cooks.
• when the chicken is done, remove the meat and vegetables to a platter. transfer the juices to a large pot and stir in 2 quarts of chicken broth. bring to a boil and add the noodles. cook for about 10 minutes, until tender. meanwhile, remove the meat from the chicken and shred. discard bones and skin. when the noodles are done, return the vegetables to the pot and add shredded chicken meat. serve.

Greek Avgolemono Chicken Soup

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken
• 1/2 cup uncooked white rice
• salt and freshly ground black pepper to taste
• 3 egg, beaten
• 2 lemons, juiced

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• rinse the chicken and remove any organs that may be inside. place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. add the chicken neck if that is included with your chicken. fill with enough water to cover by about 1 inch. cover and bring to a boil. when boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.
• when the chicken is done, the meat should pull from the bones easily. transfer the bird to a large bowl and set aside to cool. add the rice, and season the broth with salt and pepper. simmer over low heat for 20 more minutes, or until rice is tender.
• whisk the eggs with the lemon juice in a bowl. when the rice is done, turn off the heat. whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. gradually whisk in more broth until the egg mixture is heated. then pour the egg mixture back into the pot, whisking briskly. the result should be a creamy, cloudy looking soup. you may season with additional salt, pepper or lemon juice at this point.
• you may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

Hot Date With A Chicken

Ingredients

• Servings: 2
• 1/4 cup dates, pitted and chopped
• 1 small apple - peeled, cored, and chopped
• 2 tablespoons chopped dried apricots
• 2 tablespoons raisins
• 1 tablespoon grated orange zest
• 1 tablespoon orange juice
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground mace
• 2 (6 ounce) skinless, boneless chicken breast halves
• 2 tablespoons vegetable oil

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• preheat an oven to 350 degrees f (175 degrees c).
• combine the dates, apple, apricots, raisins, orange zest, and orange juice in a small bowl. season with cayenne pepper, cardamom, and mace; mix well.
• place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/4 inch. mound the fruit filling on the flattened breasts and roll up, tucking in the ends. secure the chicken with toothpicks.
• heat the vegetable oil in an oven proof skillet over medium-high heat. add the chicken breasts, and cook until browned on all sides, about 5 minutes. place in the preheated oven, and continue cooking the chicken breasts until the filling is hot and the juices run clear, 20 to 25 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

bourbon and molasses-glazed turkey breast

Ingredients

• Servings: 4
• 1 cup (such as maker's mark®)
• 1/2 cup blackstrap molasses
• 1/4 cup brown sugar
• 1 tablespoon kosher salt
• 1 teaspoon hot pepper sauce (such as tabasco®)
• 1 (2 pound) bone-in turkey breast

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr 55 mins


• stir whiskey, molasses, and brown sugar in a saucepan until brown sugar has dissolved. place over medium heat, bring to a simmer, and turn off heat; stir salt and hot pepper sauce into mixture. pour marinade into a large bowl.
• place turkey breast into the marinade with skin side down; let stand for 1 hour, turning turkey breast over occasionally. transfer turkey to a roasting pan. retain marinade for basting.
• preheat oven to 450 degrees f (230 degrees c).
• roast turkey breast in the preheated oven until a meat thermometer inserted into the thickest part of the meat reads 160 degrees f (70 degrees c), about 45 minutes. baste turkey occasionally with retained marinade. allow turkey breast to rest for 10 minutes before slicing.

alligator chili

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, diced
• 1 sweet onion, diced
• 2 pounds ground alligator meat
• 1 (28 ounce) can crushed tomatoes
• 1 (32 ounce) bottle tomato-vegetable juice cocktail (such as v8®)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 tablespoon chipotle chile in adobo sauce, chopped
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1 teaspoon celery salt
• 1/2 teaspoon ground ginger
• salt and pepper to taste
• 1 dash hot sauce, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 35 mins


• heat the olive oil in a large skillet over medium heat. stir in the green bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. increase heat to medium-high heat and stir in the ground alligator. cook and stir until the meat is crumbly, and evenly browned. drain and discard any excess grease. stir in the crushed tomatoes, tomato-vegetable juice cocktail, black beans, kidney beans, and chipotle chile. season with chili powder, cumin, cinnamon, smoked paprika, celery salt, ground ginger, salt, and pepper. reduce heat to low; cover and simmer for 2 to 3 hours, stirring in water if the chili becomes too thick. serve with hot sauce.

Greek Avgolemono Chicken Soup

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken
• 1/2 cup uncooked white rice
• salt and freshly ground black pepper to taste
• 3 egg, beaten
• 2 lemons, juiced

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• rinse the chicken and remove any organs that may be inside. place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. add the chicken neck if that is included with your chicken. fill with enough water to cover by about 1 inch. cover and bring to a boil. when boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.
• when the chicken is done, the meat should pull from the bones easily. transfer the bird to a large bowl and set aside to cool. add the rice, and season the broth with salt and pepper. simmer over low heat for 20 more minutes, or until rice is tender.
• whisk the eggs with the lemon juice in a bowl. when the rice is done, turn off the heat. whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. gradually whisk in more broth until the egg mixture is heated. then pour the egg mixture back into the pot, whisking briskly. the result should be a creamy, cloudy looking soup. you may season with additional salt, pepper or lemon juice at this point.
• you may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

great-aunt nina's noodles and chicken

Ingredients

• Servings: 12
• 2 carrots, sliced
• 2 onions, sliced
• 2 stalks celery, cut into 1 inch pieces
• 1 (4 pound) whole chicken
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup white
• 1/4 teaspoon dried basil
• 2 eggs, beaten
• 1/4 cup water
• 1 pinch salt
• 2 tablespoons shortening
• 1 cup all-purpose flour, or as needed
• 2 quarts low salt chicken broth

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• place the carrots, onions and celery in the bottom of a slow cooker. place the whole chicken on top of the vegetables and season with salt and pepper. pour in the white and sprinkle basil over the top. cover and cook on low setting for 8 to 10 hours.
• in a medium bowl, stir together the eggs, water, salt, shortening and flour to form a stiff dough. after i've mixed in as much flour as possible using a fork, i knead the dough with my hand in the bowl to incorporate as much flour as possible. let the dough rest for a few minutes.
• roll the dough out on a well-greased board to 1/8 inch thickness. use a pizza cutter or pie crust cutter to cut into strips about 1/2 inch wide and 3 inches long. dust lightly with flour, and leave to dry for a few hours while the chicken cooks.
• when the chicken is done, remove the meat and vegetables to a platter. transfer the juices to a large pot and stir in 2 quarts of chicken broth. bring to a boil and add the noodles. cook for about 10 minutes, until tender. meanwhile, remove the meat from the chicken and shred. discard bones and skin. when the noodles are done, return the vegetables to the pot and add shredded chicken meat. serve.

chicken cordon bleu lasagna

Ingredients

• Servings: 6
• 1 (8 ounce) package lasagna noodles
• 1/2 cup butter
• 1 (8 ounce) package cream cheese, softened
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1 1/2 cups shredded swiss cheese
• 1 3/4 cups warm milk
• 2 1/2 cups cooked chicken, chopped
• 8 ounces deli ham, chopped
• 1/2 cup shredded swiss cheese
• 1/2 cup bread crumbs
• 1 pinch italian seasoning, or to taste

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• bring a large pot of lightly salted water to a boil. cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. drain.
• melt butter in a saucepan over medium heat; stir cream cheese into hot butter until it begins to melt, about 5 minutes. season with salt, onion powder, and black pepper. whisk warm milk gradually into cream cheese until smooth; stir in 1 1/2 cup swiss cheese. bring sauce to a simmer, stirring constantly, until cheese has melted and sauce has thickened, 5 to 10 minutes. remove from heat.
• spread 3/4 cup of cheese sauce into bottom of a 9x9-inch baking dish. arrange 1/3 of the lasagna noodles over the sauce and spread half the cooked chicken and half the ham over the noodles. pour 1 cup sauce over chicken and ham. repeat layers starting with half the remaining lasagna noodles, remaining chicken, remaining ham, and 1 more cup of cheese sauce. finish by layering remaining lasagna noodles, remaining sauce, 1/2 cup swiss cheese, and bread crumbs; sprinkle top with italian seasoning. cover dish with aluminum foil.
• bake in the preheated oven until casserole is bubbling, about 25 minutes. remove foil and continue to bake until crumbs are browned, about 10 more minutes. let casserole stand 5 to 10 minutes before serving.

White Bean Chicken Chili

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 (18.75 ounce) can tomatillos, drained and chopped
• 1 (16 ounce) can diced tomatoes
• 1 (7 ounce) can diced green chiles
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• 2 ears fresh corn
• 1 pound diced, cooked chicken meat
• 1 (15 ounce) can white beans
• 1 pinch salt and black pepper to taste

Recipe

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


• heat oil, and cook onion and garlic until soft.
• stir in broth, tomatillos, tomatoes, chilies, and spices. bring to a boil, then simmer for 10 minutes.
• add corn, chicken, and beans; simmer 5 minutes. season with salt and pepper to taste.

cheeseburger egg rolls

Ingredients

• Servings: 15
• 1 pound ground beef
• 1 onion, chopped
• 1 cup chopped dill pickles or sweet pickles
• 1 cup shredded cheddar cheese
• 1 tablespoon prepared yellow mustard, or to taste
• 1 (16 ounce) package egg roll wrappers
• 1 cup vegetable oil for frying

Recipe

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


• place the ground beef and onion in a skillet over medium heat, and cook and stir for about 10 minutes, breaking up the beef into crumbles as it cooks. drain the meat and transfer to a bowl. stir in the chopped pickles, shredded cheese, and mustard, and mix together well.
• line a baking sheet with parchment paper. place a bowl of water next to your work surface. remove an egg roll wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent them from drying out.
• place the wrapper on the work surface with a corner facing towards you. place about 1/4 cup of filling on the wrapper, and fold the top corner down over the filling. tightly roll the wrapper into a cylinder, tucking in the corners as you roll, until the wrapper completely encloses the filling. moisten the last corner with a little water, and finish wrapping so the moistened corner tightly seals to the egg roll, and there are no gaps to let the filling leak out. place filled egg rolls on the parchment-lined baking sheet, covered with a slightly damp paper towel, while you finish making the egg rolls.
• heat the oil in a deep saucepan or deep fryer until a thermometer registers 365 degrees f (185 degrees c). carefully place 2 or 3 egg rolls at a time into the hot oil, and fry for about 4 or 5 minutes, turning the egg rolls over once, until golden brown. remove the egg rolls with a tongs, and drain on paper towels.

thai lamb loin

Ingredients

• Servings: 4
• 1 pound thinly sliced lamb loin
• salt and pepper to taste
• 1 tablespoon unsalted butter
• 1 tablespoon extra virgin olive oil
• 1 cup chicken stock
• 1 cup dry white
• 3 tablespoons chopped fresh cilantro

Recipe

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


• season meat with salt and pepper to taste.
• in a large skillet, heat butter and olive oil over medium heat. when skillet is hot, place sliced lamb loin into skillet; cook until browned, turning once. after both sides have browned nicely, add chicken stock ,and cook until liquid thickens.
• stir in dry white , scraping the bottom of the pan. reduce heat, and simmer until liquid is reduced by half. remove from heat, and allow to cool slightly. stir in cilantro. spoon sauce over lamb when serving.

turkey and quinoa meatloaf

Ingredients

• Servings: 5
• 1/4 cup quinoa
• 1/2 cup water
• 1 teaspoon olive oil
• 1 small onion, chopped
• 1 large clove garlic, chopped
• 1 (20 ounce) package ground turkey
• 1 tablespoon tomato paste
• 1 tablespoon hot pepper sauce
• 2 tablespoons worcestershire sauce
• 1 egg
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 2 tablespoons brown sugar
• 2 teaspoons worcestershire sauce
• 1 teaspoon water

Recipe

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


• bring the quinoa and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. set aside to cool.
• preheat an oven to 350 degrees f (175 degrees c).
• heat the olive oil in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the garlic and cook for another minute; remove from heat to cool.
• stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons worcestershire, egg, salt, and pepper in a large bowl until well combined. the mixture will be very moist. shape into a loaf on a foil lined baking sheet. combine the brown sugar, 2 teaspoons worcestershire, and 1 teaspoon water in a small bowl. rub the paste over the top of the meatloaf.
• bake in the preheated oven until no longer pink in the center, about 50 minutes. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c). let the meatloaf cool for 10 minutes before slicing and serving.

oven-braised chicken thighs with fennel and castelvetrano olives

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 2 pounds skinless, boneless chicken thighs
• salt and ground black pepper to taste
• 1 bulb fennel, cut into 1/4-inch thick slivers
• 1 yellow onion, cut into 1/4-inch thick slivers
• 1/2 teaspoon fennel seeds
• 4 cloves garlic, sliced
• 1 tablespoon chopped fresh thyme
• 1 dried chile de arbol pepper
• 1/2 cup white
• 1 (28 ounce) can whole peeled tomatoes in puree
• 1/2 cup pitted and halved castelvetrano olives
• 2 tablespoons chopped fennel greens (optional)
• 2 tablespoons chopped fresh flat-leaf parsley (optional)
• 1 teaspoon lemon zest (optional)

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat olive oil in a large, heavy cast-iron skillet or dutch oven over medium-high heat. season chicken thighs with salt and black pepper. brown chicken in the hot oil, about 5 minutes per side. meat will still be pink inside. transfer chicken into a bowl, leaving drippings in skillet.
• turn heat down to medium; cook fennel, onion, and fennel seeds in the hot oil, stirring occasionally, until onion and fennel begin to caramelize, about 10 minutes. stir garlic, thyme, and chile de arbol pepper into fennel mixture. cook until garlic is fragrant, about 1 more minute. stir white into fennel mixture, scraping up and dissolving any browned bits of food on the bottom of the skillet.
• pour tomatoes with puree into skillet and bring to a boil. break tomatoes into large chunks with a wooden spoon; adjust salt and pepper. add chicken thighs, any accumulated drippings from chicken, and olives to the skillet and stir to combine.
• bake uncovered in the preheated oven until the chicken thighs are no longer pink inside, about 45 minutes. let cool 5 to 10 minutes before serving. sprinkle with fennel greens, flat-leaf parsley, and lemon zest.

Mensaf (jordanian Lamb Stew)

Ingredients

• Servings: 8
• 4 tablespoons olive oil
• 2 pounds boneless lamb shoulder, cut into 2 inch pieces
• 8 cups water
• 2 cups uncooked white rice
• 1/4 cup pine nuts
• 6 pita bread rounds
• 1 cup salted goat's milk (jameed el-kasih)

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• place 1 tablespoon olive oil into a pressure cooker over medium-high heat. add the lamb and cook until evenly browned on all sides. remove the lamb. add cooking rack; place lamb on rack. pour in 4 cups water. close cover securely; place pressure regulator on vent pipe. bring cooker to full pressure over high heat. reduce heat to medium-high; cook for 40 minutes. (pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
• remove pressure cooker from heat, and allow pressure to drop on its own. remove lamb, separate meat from bones, and keep warm. discard bones. pour pan broth into a bowl, and set aside.
• meanwhile, place remaining four cups water, 1 tablespoon olive oil, and rice into a saucepan; bring to a boil over medium-high heat. stir, reduce heat, cover, and simmer until all moisture is absorbed, about 20 minutes.
• place remaining 2 tablespoons olive oil into a skillet over medium heat. stir in the pine nuts; cook and stir until deep brown, about 5 minutes.
• pour 2 cups of the reserved broth into a large pan. pour in the goat's milk. add the lamb to the milk mixture. simmer over medium heat allowing the lamb to absorb some of the liquid, about 30 minutes.
• to serve, arrange the pita bread over the bottom of a large platter. spoon rice over the bread. place the lamb on top of the rice, and drizzle with any remaining milk mixture. sprinkle pine nuts over the top.

best meatloaf in the whole wide world!

Ingredients

• Servings: 1
• 1/3 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup bacon bits
• 1/4 cup crushed pineapple, drained
• 1 dash worcestershire sauce
• 1 pound ground beef
• 1/4 cup dry bread crumbs
• 1/4 cup crushed saltine crackers
• 1 egg, beaten
• 1/2 clove garlic, minced
• 1/4 onion, minced
• 2 dashes worcestershire sauce

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). stir ketchup, brown sugar, bacon bits, pineapple, and 1 dash worcestershire sauce together in a small bowl; reserve.
• combine the ground beef, bread crumbs, saltines, egg, garlic, onion, and 2 dashes of worcestershire sauce in a large bowl; mix well. pat meat mixture into a 9x5 inch loaf pan.
• bake meatloaf in the preheated oven for 30 minutes. remove from oven; pour reserved pineapple mixture over loaf. return to the oven; bake until no longer pink in the center, about an additional 20 minutes. an instant-read thermometer inserted into the center should read at least 160 degrees f (70 degrees c).

Garlic Prime Rib

Ingredients

• Servings: 1
• 1 (10 pound) prime rib roast
• 10 cloves garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 teaspoons dried thyme

Recipe

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

Ready Time: 1 hr 40 mins


• place the roast in a roasting pan with the fatty side up. in a small bowl, mix together the garlic, olive oil, salt, pepper and thyme. spread the mixture over the fatty layer of the roast, and let the roast sit out until it is at room temperature, no longer than 1 hour.
• preheat the oven to 500 degrees f (260 degrees c).
• bake the roast for 20 minutes in the preheated oven, then reduce the temperature to 325 degrees f (165 degrees c), and continue roasting for an additional 60 to 75 minutes. the internal temperature of the roast should be at 135 degrees f (57 degrees c) for medium rare.
• allow the roast to rest for 10 or 15 minutes before carving so the meat can retain its juices.