stromboli bites

Ingredients

• Servings: 10
• 1/2 pound italian sausage
• 1 (1 pound) loaf frozen bread dough
• 1 tablespoon yellow mustard
• 1 tablespoon prepared dijon-style mustard
• 5 slices cooked ham
• 6 slices pepperoni sausage
• 6 slices salami
• 4 slices provolone cheese
• 4 slices processed american cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/3 cup cornmeal

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 12 hrs


• allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. place dough in a large, lightly greased bowl. place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). punch down dough.
• place italian sausage in a large, deep skillet. cook over medium high heat until evenly brown. drain and set aside.
• preheat oven to 325 degrees f (165 degrees c). lightly grease a large baking sheet.
• roll dough into an approximately 10x14 inch rectangle on the baking sheet. spread with yellow mustard and prepared dijon-style mustard. line center with cooked italian sausage, ham, pepperoni sausage, salami, provolone cheese and american cheese. sprinkle with oregano and basil.
• fold edges of dough over the fillings and pinch together. tuck and pinch ends. sprinkle with cornmeal, and flip so the seam side is down.
• bake in the preheated oven 45 minutes, or until a deep golden brown. cool 10 minutes before cutting into bite-sized slices.

cornbread dressing with gravy

Ingredients

• Servings: 18
• 1 (19 ounce) package cornbread mix (such as martha ® - cornbread mix)
• 1/2 (14 ounce) package herb-seasoned stuffing mix (such as pepperidge farm® cubed herb seasoned stuffing)
• 1 large onion, chopped
• 2 stalks celery, chopped
• 4 cups cooked chicken, cut into bite-size pieces
• 1 (26 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 2 (16 ounce) cartons chicken broth, or as needed
• 6 eggs, beaten
• 1 cup melted butter
• salt and pepper to taste
• 2 cups cooked chicken, cut into bite-size pieces
• 1 cup chopped onion
• 1 cup chopped celery
• 4 cups chicken broth, or more as needed
• 4 hard-cooked eggs, chopped
• 2 1/2 tablespoons cornstarch, or as needed
• 2 tablespoons water

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 45 mins


• preheat an oven to 375 degrees f (190 degrees c). grease a large baking dish or roasting pan. prepare the cornbread mix according to package directions, bake, and let cool.
• remove the cooled cornbread from the pan, and crumble it into a large bowl. mix in the bread stuffing mix, 1 large onion, 2 stalks of celery, 4 cups of chicken meat, and both cans of condensed soup. stir in 2 cartons of chicken broth or as needed to moisten the dry ingredients. stir in the eggs, melted butter, and salt and pepper.
• lightly pack the mixture into the prepared pan, and bake in the preheated oven until the top is golden brown, 45 minutes to 1 hour.
• to make gravy, place 2 cups of cooked chicken meat, 1 cup of chopped onion, 1 cup of chopped celery, 4 cups of chicken broth, and the hard-cooked eggs in a large saucepan over medium-low heat, and simmer, stirring occasionally, until the vegetables are tender and the broth has reduced slightly, about 45 minutes. mix the cornstarch with water to make a paste, and stir into the gravy. bring back to a simmer, and cook until thickened, about 5 minutes, stirring occasionally. serve over stuffing casserole.

zesty vegetarian sweet and sour meatballs

Ingredients

• Servings: 6
• cooking spray
• 1 cup ground pecans
• 5 eggs, or more if needed
• 2 cups shredded colby-monterey jack cheese
• 1 tablespoon minced onion, or to taste
• italian seasoning, or to taste
• 1 cup crushed cornflakes cereal
• 1 teaspoon salt (optional)
• 1/4 cup vegetable oil
• 1/4 cup distilled vinegar
• 1 cup ketchup
• 1/4 cup grated onion
• 1 (12 ounce) jar apricot jam
• 1 teaspoon dried oregano

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch rectangular baking dish with cooking spray.
• mix the ground pecans, eggs, colby-jack cheese, minced onion, italian seasoning, cornflake crumbs, and salt in a bowl until thoroughly combined. add another egg if mixture isn't holding together. shape the mixture into balls, and place into the prepared baking dish.
• bake in the preheated oven until browned and set, about 45 minutes.
• mix together the vegetable oil, vinegar, ketchup, grated onion, apricot jam, and oregano together in a bowl until smooth; pour the sauce over the baked pecan balls, and return to oven until the sauce is bubbling, 5 to 10 more minutes.

Harvested Chicken Stew

Ingredients

• Servings: 10
• 2 cups chopped onion
• 2 cups cubed, cooked boneless chicken breast meat
• 1 cup chopped celery
• 2 cups whole peeled tomatoes, with liquid
• 2 cups sliced carrots
• 5 cups chicken broth
• 1 cup sweet corn
• 1 cup peas
• 1 cup sliced zucchini

Recipe

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


• in a large soup pot combine the onion, chicken, celery, tomatoes with liquid, carrots, broth, corn, peas and zucchini. stir together and simmer over medium low heat for 1/2 hour, or until vegetables are cooked and tender.

Sweet And Sour Lamb I

Ingredients

• Servings: 4
• 1 pound boneless center-cut lamb loin chops
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon water
• 1 egg
• for the sauce:
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 1/2 tablespoons cornstarch
• 1/4 cup vinegar
• 3 tablespoons ketchup
• 2 tablespoons plum sauce
• 5 tablespoons water
• 1/4 cup tapioca starch
• 1 cup oil for frying, or as needed
• 1 green bell pepper, cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 1 red chile pepper, minced (optional)
• 1/2 cup crushed pineapple
• 1 onion, chopped
• 1 tomato, coarsely chopped

Recipe

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


• cut the lamb into 1-inch cubes. in a medium bowl, combine the salt, baking soda, and 1 tablespoon water. whisk in the egg. place the lamb pieces in the bowl and turn to coat. set aside while you prepare the other ingredients.
• whisk the sugar, salt, and cornstarch together in a small bowl. stir in the vinegar, ketchup, plum sauce, and water.
• place the tapioca flour in a large, resealable plastic bag. place the lamb pieces in the bag with the flour and shake the meat around until all the pieces are coated with the flour. discard the marinade and excess tapioca flour.
• heat 1 cup oil in a large skillet or wok over medium high heat. working in batches, place the lamb pieces in the oil and fry for 5 to 10 minutes, or until golden brown on all sides. remove the lamb from the oil and drain on a paper towel-lined plate. carefully pour out the frying oil into a separate container to cool.
• pour 2 tablespoons fresh cooking oil into the pan. over medium-high heat, stir-fry the green bell pepper, red chile pepper, pineapple, onion and tomato until the vegetables are tender, about 5 minutes.
• stir in the reserved sauce mixture. bring sauce to a boil, stirring constantly, until thickened, about 3 minutes. return lamb pieces to the skillet, mix well, and serve immediately.

lemon pepper grilled chicken

Ingredients

• Servings: 5
• 1/4 cup lemon pepper
• 1 tablespoon dry mustard
• 1 tablespoon dried rosemary
• 5 skinless, boneless chicken breast halves
• 4 cloves garlic, crushed
• 4 tablespoons fresh lemon juice
• 3 cups dry

Recipe

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


• in a small bowl, mix lemon pepper, dry mustard and crushed dried rosemary.
• place chicken breast halves in a medium bowl. rub with garlic. introduce the lemon pepper mixture and rub it into the chicken. pour in lemon juice and dry . cover and refrigerate at least 3 hours before grilling.
• preheat an outdoor grill for high heat and lightly oil grate.
• cook marinated chicken breasts on the prepared grill until meat is no longer pink and juices run clear, or to desired doneness.

chimichurri muy pefecto

Ingredients

• Servings: 1
• 1 3/4 cups chopped italian flat-leaf parsley leaves
• 1 cup olive oil
• 1/4 cup red vinegar
• 2 tablespoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 tablespoon minced garlic
• 1/2 teaspoon hot sauce (such as tabasco®)
• 1/4 teaspoon red pepper flakes
• 1 tablespoon fresh lemon juice

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place the italian parsley, olive oil, red vinegar, oregano, cumin, salt, garlic, hot sauce, red pepper flakes, and lemon juice in the bowl of a food processor. pulse until the parsley has been minced.