Heloise's Spaghetti Sauce

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

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 1/2 cup butter
• 1 cup finely chopped onion
• 1 lb ground beef
• 4 slices finely chopped bacon
• 4 garlic cloves
• 3 tablespoons finely chopped fresh parsley
• 1 bay leaf, chopped fine (i just would throw in whole)
• 1 tablespoon salt (i would probably start with 1 teaspoon)
• black pepper
• 1 teaspoon crushed dry red pepper flakes
• 2 ounces red wine
• 2 (15 ounce) cans whole tomatoes or 2 (15 ounce) cans tomato sauce
• 1 (6 ounce) can tomato paste
• 1 cup water
• 1 finely chopped carrot

Recipe

• 1 heat olive oil over low heat in a pot large enough to hold all ingredients. add butter and simmer until melted. add onions and saute until lightly browned. add ground beef and bacon; saute till browned, stirring occasionally.
• 2 add garlic parsley, bay leaf, salt, black pepper and red pepper. cook over low heat 10 minutes. add wine, cover and steam for a few minutes more.
• 3 add tomatoes or tomato suce, tomato paste and water. bring the mixture to a boiling point and add the chopped carrot. cover and cook over ver low heat for an hour, stirring occasionally. serve over your favorite cooked pasta.

Lovely Lady Salad

Total Time: 8 mins Preparation Time: 8 mins

Ingredients

• 2 heads iceberg lettuce
• 1 (8 ounce) box cherry tomatoes
• 1 chopped onion
• 1 (8 ounce) package cheese
• 1 cucumber
• 1 (8 ounce) bag carrots
• 20 heads broccoli

Recipe

• 1 cut of the ends of of the lettuce. wash them and the tomatos and the onion. dry all and then throw into a bowl. add small pieces of chesse, carrots, brocolli and cucumbers (optional). add your favorite dressing to it and wah la you have salad.

Crock Pot Chicken Vegetable Tortellini Stew

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

Ingredients

• Servings: 6
• 1 lb chicken tenderloins
• 2 medium carrots
• 2 garlic cloves, minced
• 1 cup celery
• 1 (19 ounce) can beans
• salt and pepper
• 8 cups water
• 3 chicken bouillon cubes
• 1 (9 ounce) package cheese-filled tortellini
• 2 green onions, chopped
• 1 teaspoon dried basil
• 1 cup fresh spinach leaves (optional)
• parmesan cheese

Recipe

• 1 chop carrots, celery, and garlic. drain and rinse beans (can use great northern beans, cannellini, or navy beans--whatever your store has).
• 2 layer in crock pot: carrots, garlic, chicken, celery, and beans. sprinkle with salt and pepper.
• 3 pour water over top and immerse bouillon cubes.
• 4 cook on low setting for 6 to 8 hours.
• 5 about 30 minutes before serving, turn setting to high and stir in tortellini, green onions, basil and (optional) spinach.
• 6 cook until tortellini are tender. break up any large pieces of chicken into bite-sized chunks.
• 7 sprinkle about 2 t. grated parmesan on top of individual servings.

Judy's Carrot Cake

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

Ingredients

• Servings: 12
• 1 1/2 cups oil
• 4 eggs
• 2 cups sugar
• 1 teaspoon vanilla
• 3 cups carrots, shredded
• 1 cup chopped nuts
• 2 cups flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 8 ounces cream cheese
• 1/2 cup margarine
• 2 teaspoons vanilla
• 4 1/2 cups confectioners' sugar

Recipe

• 1 for cake: combine oil, eggs, sugar, and vanilla.
• 2 add carrots and dry ingredients.
• 3 pour into a greased 9 x 13 inch pan. bake at 350 degrees f. for 40 - 50 minutes.
• 4 for frosting: beat first 3 ingredients together and add confectionery sugar about a cup at a time.

Lovely Lentils (baby Food)

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

Ingredients

• Servings: 5
• 1/2 cup onion, finely chopped
• 2 medium carrots, peeled and chopped
• 2 tablespoons celery, chopped
• 1 tablespoon vegetable oil
• 1/4 cup lentils
• 1 medium sweet potato, peeled and chopped
• 1 3/4 cups vegetable stock or 1 3/4 cups water

Recipe

• 1 in a medium saucepan saute the onion, carrot, and celery in vegetable oil for 5 minutes or until softened.
• 2 add lentils and sweet potatoes and slowly add stock.
• 3 bring to a boil.
• 4 cover, reduce heat and simmer.
• 5 puree in a blender and portion out as desired. this recipe will make anywhere from 5-10 servings.
• 6 can be refrigerated for 1 week or frozen for 6 weeks.

Instant Potato Vegetable Soup

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

Ingredients

• Servings: 4
• 1 (140 g) package instant mashed potatoes
• 1 cup milk
• 2 cups water
• 1/2 cup cooked ham, diced
• 2 (4 1/2 g) packets chicken bouillon
• 2 carrots, sliced
• 2 celery ribs, diced
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 tablespoon dried parsley
• 1 teaspoon thyme
• pepper
• cheddar cheese, grated

Recipe

• 1 bring water and milk just to the boil in soup pot. 3 cups of liquid makes a thick soup. add additional liquid if a thinner base is preferred.
• 2 mix in potato flakes and chicken boullion, reduce heat to medium.
• 3 add ham and herbs.
• 4 place carrot and celery a bowl with some water in the bottom. microwave for 3-5 minutes until vegetables are almost soft.
• 5 add to potato base.
• 6 simmer until carrots and celery are desired tenderness.
• 7 add peas and corn, stir to warm through.
• 8 add pepper to taste.
• 9 finish by stirring in grated cheese or adding it as garnish to each bowl.

Crock Pot Chicken Wild Rice Casserole

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 6 slices bacon
• 1 onion, chopped
• 2 garlic cloves, minced
• 14 ounces condensed chicken broth
• 1 1/3 cups water
• 10 ounces condensed cream of chicken soup
• 9 ounces baby carrots
• 1 1/4 cups wild rice
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 1/4 teaspoon dried marjoram

Recipe

• 1 in large skillet, cook bacon until crisp. remove bacon, crumble and refrigerate.
• 2 remove all but 1 tablespoon bacon drippings from skillet. add onion and garlic to skillet and cook and stir for 2-3 minutes.
• 3 stir in broth, water, and condensed soup; cook and stir until bubbly, 3-4 minutes.
• 4 place wild rice and carrots in 3-4 quart crock pot. top with chicken pieces and pour mixture in skillet over chicken. sprinkle with marjoram.
• 5 cover crock pot and cook on high for 1 hour.
• 6 stir mixture, making sure wild rice is submerged in liquid.
• 7 reduce crock pot setting to low and cook, covered, for 6-8 hours until chicken is thoroughly cooked and wild rice is tender.
• 8 sprinkle reserved bacon into crock pot during the last 30 minutes of cooking time.

Crock Pot Chicken Stock

Total Time: 4 hrs 5 mins Preparation Time: 5 mins Cook Time: 4 hrs

Ingredients

• 10 -12 chicken bones, picked clean
• 2 -3 celery tops, washed (including leaves)
• 2 onions, quartered
• 3 -4 carrots, peeled and cut in 2-3 inch chunks
• 12 cups water, approximately

Recipe

• 1 collect chicken bones and veggies and freeze until ready to use (or until you don't have any more space in your freezer and need to clean something out!).
• 2 place everything in your crock pot's ceramic liner, and fill with cold water to within one inch of the rim.
• 3 cook on high several hours until boiling, then turn back to low several hours (the total time could be as short as 4 hours, or as long as 24--it just depends on how long you want to leave it).
• 4 fish out all the bones and veggies.
• 5 let cool about an hour, and then strain, using a colander and a layer of paper towels, or a clean dish towel, into a clean container large enough to hold all the liquid.
• 6 place in the refrigerator several hours or overnight.
• 7 skim the fat off the top, and store in freezer bags in your freezer (which hopefully now has room for about 12 cups of stock!).

Low - Fat Roasted Chicken Noodle Soup For The Crock Pot

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 10
• 1 medium chopped onion
• 2 chopped carrots (bite size pieces)
• 2 stalks chopped celery (bite size pieces)
• 4 cups potatoes (bite size) (optional)
• 2 minced garlic cloves
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon poultry seasoning
• 1 bay leaf
• 3 (12 ounce) cans reduced-sodium chicken broth
• 4 cups shredded chicken (or more , i use up my leftovers from a roaster)
• 2 cups uncooked yolk-free wide egg noodles
• 1 cup fat-free evaporated milk

Recipe

• 1 i roast a chicken in a cup of wine and use the leftover chicken for my soup.
• 2 see my chicken in a pot recipe for the crock pot.
• 3 the wine gives the broth a nice kick.
• 4 pour broth and leftover chicken into a bowl and refrigerate.
• 5 skim off the fat.
• 6 place chicken cut up chicken and broth in crock pot.
• 7 pour in three cans of chicken broth and break up gelled chicken and broth.
• 8 add all ingredients to slow cooker except noodles and evaporated milk.
• 9 cook on high for 4 hours or low for 6 to 8 hours.
• 10 cook noodles on top of stove according to package directions.
• 11 while noodles are cooking, pour in evaporated milk and blend into soup.
• 12 turn crock pot to high to heat milk.
• 13 stir in noodles to soup before serving.
• 14 enjoy!

Filipino Lumpia

Total Time: 23 mins Preparation Time: 20 mins Cook Time: 3 mins

Ingredients

• 6 dozen lumpia skins
• 1 lb ground chuck
• 1/2 lb ground lamb
• 1/3 cup finely chopped onion
• 1/3 cup finely chopped green bell pepper
• 1/3 cup finely chopped carrot
• 1 quart oil (for frying)

Recipe

• 1 in a medium bowel, blend together the ground chuck and lamb, onion, green pepper and carrot.
• 2 place about 2 tsp of the meat mixture along the center of the wrapper.
• 3 the filling should be no bigger round than your thumb or the wrapper will burn before the meat is cooked.
• 4 fold one edge of the wrapper over to the other.
• 5 fold the outer edge in slightly, then continue to roll into a cylinder.
• 6 wet your finger and wet the edge to seal.
• 7 repeat with the remaining wrappers, and filling, keeping finished lumpia covered to prevent drying.
• 8 heat oil in a 9" skillet at medium to medium high heat untiloil is 365 to 375 degrees f.
• 9 fry 3-4 limpia at a time.
• 10 it should only take 2-3 minutes on each side.
• 11 the lumpia will be nicely browned when done.
• 12 drain on paper towels.
• 13 you can cut each lumpia into thirds for a party, if you like.

Elixir Cleanse Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 piece gingerroot, thumb size, peeled
• 2 large garlic cloves
• 1/4 habanero pepper
• 2 limes, juice of, in a separate bowl
• 1 quart chicken stock or 1 quart vegetable broth
• 1/2 seedless cucumber, diced
• 1/2 carrot, diced
• 1/2 cup jicama, diced
• 1 bunch cilantro leaf, picked and minced
• 1/4 red pepper, diced
• 1/4 yellow pepper, diced
• 1/4 orange bell pepper, diced

Recipe

• 1 put garlic, ginger and habanero in a food processor; or blender and grind to a fine puree, adding a few drops of the lime juice to loosen it up a bit.
• 2 place this in a 1 1/2 or 2 qt sauce pan, over med high heat saute for 10 seconds and remove from heat.
• 3 pour in the broth, return pan to heat; let it come to a slow simmer. cook for 15 minutes to incorporate all the flavors.
• 4 divide the garnish vegetables between 4 soup bowls and pour the broth over.

Crock Pot Chicken Stock

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

Ingredients

• 2 -3 roasting chickens, cooked (including giblets from before cooking if available)
• 1 -2 stalk celery & leaves
• 1 onion, quartered
• 1 carrot, in chunks
• 1 garlic clove (optional)
• cold water

Recipe

• 1 after eating the cooked chickens for the original chicken dinners pick all meat from bones and reserve for other purposes.
• 2 break the bones apart so that they'll fit better into the crock pot.
• 3 put bones, skin, and fat from the chickens and the giblets, if available, into a 6qt crock pot.
• 4 add vegetables.
• 5 add cold water until crock pot is full to 1 1/2 inches below the rim.
• 6 cook on high 4 hours and then on low for another 6-8 hours.
• 7 strain the stock through a colander or cheesecloth and chill to solidify the fat for easy removal.
• 8 portion out and freeze stock in whatever quantities suit your needs.
• 9 tip -- be sure that the water is cold. cold water draws the goodness out of the bones and veggies while hot water seals it inches so for stock you want to start with cold water and heat slowly to draw all the flavor into the stock while for cooking the meat/veggies to eat those you would plunge them into boiling water and cook rapidly to preserve the flavor in the meat/veggies.
• 10 tip -- don't avoid using the fat. it adds flavor as it simmers and you remove it at the end anyway.
• 11 tip -- unless your budget dictates that no possible source of protein/calories should be overlooked any meat that might be remaining on the bones is not worth salvaging because it will be mushy and tasteless.
• 12 tip -- this strong, jellied stock can be diluted with up to an equal quantity of water if you need to stretch the supply.
• 13 tip -- if one of the other uses you have for the chicken meat is chicken salad or any other dish that calls for celery you can substitute the leaves and trimmings from several celery stocks instead of using whole stalks.
• 14 tip -- some people use the onions peel and all. i find stock made that way can be a touch bitter. but it does give a very rich color when using yellow onions. try it once to see if you like it. (if you don't the stock is not wasted because you can use it in curry where the intensity of the spices will overpower the unwanted flavor anyway).
• 15 tip -- you can save chicken carcasses and giblets in the freezer until wanted.
• 16 tip -- you can substitute turkey or use a mix of turkey and chicken if you have it on hand.

Carolina Beef And Beans

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

Ingredients

• Servings: 4
• 3/4 cup dried black beans
• 4 cups cold water
• 1 teaspoon olive oil
• 3/4 lb beef short rib, cut up
• 1 large onion, diced
• 1/2 celery, diced
• 1 garlic clove, peeled
• 1 bay leaf
• 1/2 teaspoon basil
• 1 tablespoon fresh parsley, chopped
• 1 large carrot, pared and diced
• salt, to taste
• black pepper, to taste

Recipe

• 1 place beans in saucepan and pour in water. bring to boil over med heat. boil 7 minutes. remove saucepan from heat and let stand for 1 hour.
• 2 heat oil in large saucepan over med heat. add short ribs and sear 4 minutes.
• 3 add onion and celery, mix well and continue cooking 4 minutes.
• 4 add garlic, seasonings and carrot. drain beans and add to saucepan. correct seasoning. add 5 cups cold water, stir and bring to boil.
• 5 partly cover and cook 1 1/2 hours over med heat. stir occasionally.

Goulash Soup

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

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 400 g beef chuck steaks, trimmed, cubed
• 1 1/2 medium brown onions, chopped
• 2 medium carrots, peeled, chopped
• 1 red capsicum, chopped
• 4 garlic cloves, crushed
• 1 1/2 tablespoons sweet paprika
• 4 cups beef stock
• 800 g diced tomatoes
• 650 g sebago potatoes, peeled, cubed
• sour cream, to serve
• fresh chives, to serve

Recipe

• 1 heat oil in a saucepan over medium-high heat. cook steak, stirring, in 2 batches, for 2 to 3 minutes or until browned. transfer to a bowl.
• 2 add onion, capsicum and carrot to pan. cook, stirring, for 5 minutes or until softened. add garlic and paprika. cook, stirring, for 30 seconds or until fragrant.
• 3 add stock and tomato. stir to combine. add steak. bring to the boil. reduce heat to low. simmer, covered, for 1 hour or until steak is tender.
• 4 add potato. cook, partially covered, for 30 minutes or until slightly thickened and potato tender.
• 5 season with pepper. ladle into bowls. dollop with sour cream. sprinkle with chives. serve.

Country Chicken Chowder

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

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 1/2 lbs boneless chicken breasts, cut into 1/2 inch pieces
• 1 medium onion, chopped
• 2 stalks celery, sliced
• 2 small carrots, sliced
• 2 cups frozen corn
• 2 (10 3/4 ounce) cans cream of potato soup
• 3 cups reduced-sodium chicken broth
• 1 teaspoon dried dill weed
• 1/4 teaspoon lemon pepper
• salt
• 1 cup half-and-half

Recipe

• 1 in a 6 quart soup pot, brown chicken in butter over medium high heat.
• 2 stir in onion and celery and cook 2-3 minutes.
• 3 add remaining ingredients, except half and half.
• 4 bring to a boil, reduce heat and simmer 30 minutes.
• 5 add half and half, heat through, and serve.

Easy Fried Rice

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

Ingredients

• 1 tablespoon butter
• 1/2 cup uncooked rice
• 1 cup water
• 1/2 cup hoisin sauce
• 1/2 cup barbecue sauce
• 1 tablespoon peanut butter
• 1 1/2 teaspoons soy sauce
• 1 garlic clove, minced
• 1 teaspoon grated fresh gingerroot
• 2 teaspoons sesame oil
• 1 cup chopped onion
• 1 cup grated carrot
• 2 cups frozen pea pods
• 2 cups frozen chopped broccoli, thawed
• 2 eggs
• 1/4 cup sesame seeds, lightly toasted

Recipe

• 1 melt the butter in a small saucepan over medium heat. add the uncooked rice, and cook until toasted, stirring occasionally. pour in the water and bring to a boil. reduce heat to low, cover, and cook for about 15 minutes, or until tender.
• 2 while the rice is cooking, mix together the hoisin sauce, barbeque sauce, peanut butter, soy sauce, garlic, and ginger. set aside.
• 3 when the rice is done cooking, heat the sesame oil in a wok or large skillet over medium-high heat. when it begins to smoke, add the onion and fry until clear. add the carrot, and cook for about 1 minute, then add the rice, and stir fry for about 2 minutes. add the broccoli and peas; cook and stir for about 1 minute. push everything to the sides of the wok, and crack the eggs into the center. scramble until cooked through, trying to keep the raw egg from mixing with everything else. when the eggs are cooked, stir them in with the rice.
• 4 turn off the heat, and stir in about half of the sauce, tasting and adding more as desired. you may not need all of the sauce, but if you serve this with a meat it makes a good sauce for that too. sprinkle with sesame seeds before serving.

Judi's Beef Pot Pie

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 1/2 lbs beef stew meat
• 2 tablespoons oil
• salt
• pepper
• 3 potatoes, peeled and cubed
• 2 carrots, peeled and cut
• 1 onion, diced
• 3 tablespoons flour
• 3 cups bisquick

Recipe

• 1 in skillet, brown the stew meat in oil. add salt & pepper.
• 2 after the meat is browned, add about 1.5 cups water and heat to boiling. then turn it down and put a lid on it and cook on medium low for about 2 hours. check on this a lot because it will boil dry fast if you're not careful!
• 3 after 2 hours, put in potatoes and carrots and onion and cook for 45 minutes to 1 hour. add a lot of salt & pepper.
• 4 pour all of this in a pan.
• 5 in a shaker, shake 3 t flour and about 1.5 cups (or so) of water. pour this in the pan, too, over the beef/vegetable mixture.
• 6 mix up bisquick drop biscuits, per the recipe on the box. drop biscuits on top of the meat mixture.
• 7 cook for 8-10 minutes in a 450 degree oven.

Crock Pot Chicken Tortilla Soup

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 lb boneless chicken, cooked and shredded
• 1 (15 ounce) can crushed tomatoes
• 1 (10 ounce) can red enchilada sauce
• 1 medium onion, chopped, 1/2 c dry minced onion can be substituted
• 1 (4 ounce) can chopped green chilies, undrained
• 2 garlic cloves, minced
• 2 cups water
• 1 (14 1/2 ounce) can chicken broth, can use water as well and add boullion
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can beans, black, pinto, kidney, , drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 teaspoon bay leaf, crushed
• 1 tablespoon dried cilantro
• corn tortilla strips or chips
• monterey jack cheese or monterey jack pepper cheese, shredded
• sour cream & guacamole

Recipe

• 1 combine all ingredients in greased 4 1/2 to 6 quart slow cooker
• 2 cover and cook on low heat 6-8 hrs or on high 3-4 hrs (everyone's crockpot is different, adjust accordingly).
• 3 top with shredded pepper or monterey jack cheese, guacamole or sour cream.
• 4 serve with tortilla strips or chips, sometimes i even make cheese quesadillas.
• 5 variation- add 1 c shredded carrots or zucchini at beginning of cook time.

Ham And Lentil Stew

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 3 cups ham, diced
• 2 cups dried lentils
• 2 cups carrots, diced
• 2 cups celery, diced
• 1 cup onion, chopped
• 1 tablespoon garlic, minced
• 4 cups water
• 2 (10 1/2 ounce) cans chicken broth
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (6 ounce) bag baby spinach leaves
• 2 tablespoons fresh lemon juice
• lemon slice, garnish

Recipe

• 1 in a 3 1/2-quart or larger crock pot mix all the ingredients together, except the spinach and lemon juice.
• 2 cover pot and cook on high for 4 to 5 hours or low for 7 to 9 hours or until lentils are tender.
• 3 add spinach and stir, cover and cook 5 minutes or until tender.
• 4 stir in lemon juice, mix well, and serve.

Goulash(canning)

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

Ingredients

• 4 lbs boned beef chuck roast
• 1 tablespoon salt
• 3 tablespoons paprika
• 2 teaspoons dry mustard
• 1/3 cup oil
• 6 stalks celery, cut in half
• 1 cup water
• 1/3 cup vinegar
• 3 bay leaves
• 20 peppercorns
• 2 teaspoons caraway seeds
• 3 medium onions, cut in half
• 4 large carrots, cut in half

Recipe

• 1 cut the beef chuck roast into 1" cubes. combine salt, paprika and dry mustard. roll meat in spice mixture. brown slowly in hot oil. sprinkle excess spice mixture over meat. tie whole spices in a spice bag(cheesecloth). add spice bag and remaining ingredients to beef mixture. cover; simmer 1 1/2 to 2 hours or until almost tender. remove spice bag and vegetables.
• 2 pack hot meat and sauce into hot jars, leaving 1" headspace. remove air bubbles. adjust two piece caps. process pints 1 hour, quarats 1 hour and 15 minutes, at 10 pounds pressure in a pressure canner.
• 3 yield: about 4 pints or 2 quarts.

Chicken Sesame Kabobs With Salad

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

Ingredients

• Servings: 2
• 4 ounces chicken breasts, skinless, boneless and cut into thin strips or 4 ounces chicken, stir-fry strips
• 3 tablespoons lemon juice, divided
• 1 1/2 tablespoons soy sauce, divided
• 1 teaspoon honey
• 6 ounces mixed salad greens
• 1 red onion, thinly sliced
• 1 large carrot, peeled and grated
• 1 bunch radish, trimmed, washed, and sliced
• 1 tablespoon sesame seeds
• 3 tablespoons low-fat plain yogurt

Recipe

• 1 thread the chicken onto 8 presoaked wooden skewers.
• 2 mix 2 tbs of lemon juice, 1 tbs of soy sauce, and the honey together in a small bowl.
• 3 brush the mixture over the chicken and let marinate for at least 15 minutes.
• 4 preheat the broiler to high and line the broiler rack with foil.
• 5 arrange the salad greens on a large serving platter and top with the sliced onion and grated carrot.
• 6 scatter the radishes over the greens.
• 7 cook the chicken kabobs under the broiler for 8 to 10 minutes or until the chicken is thoroughly cooked.
• 8 remove from the broiler and sprinkle with the sesame seeds.
• 9 mix the yogurt, the remaining lemon juice, and soy sauce in a small bowl and drizzle over the salad.

Crock Pot Chicken Stew

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

Ingredients

• Servings: 4
• 1 (14 1/2 ounce) can chicken broth
• 1 (6 ounce) can tomato paste
• 1 lb boneless chicken breast, cut in cubes
• 1 small onion, chopped
• 2 -3 garlic cloves, chopped
• 1/3 cup celery, sliced
• 2 medium carrots, sliced
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 1 1/2 tablespoons water
• 1 tablespoon cornstarch
• salt (depending on sodium content in broth)

Recipe

• 1 in a crock pot, combine the chicken broth and tomato paste. add next 9 ingredients and stir to mix well. cover and cook on low for 7-8 hours.
• 2 mix water and cornstarch in small bowl; stir until smooth. stir into stew. cook, covered, for 30 minutes more until thickened.

Filipino Style Fish Cakes

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

Ingredients

• Servings: 4
• 12 ounces tuna
• 1 potato
• 1 carrot
• salt
• pepper
• 1 red onion
• flour
• 2 eggs

Recipe

• 1 coarsley grate the potato and carrots
• 2 chop the onion coarsley.
• 3 mix together the fish with above ingredients.
• 4 add enough eggs so mixture is coated well.
• 5 then add some flour and mix so that mixture is quite sticky.
• 6 add salt and pepper.
• 7 make fish cakes not too big and flatten with hand and drop in shallow oil.

Goulash Soup

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

Ingredients

• Servings: 8
• 3 tablespoons butter
• 1 lb top round steak, cut into 1/2-inch cubes
• 1 1/2 cups chopped onions
• 1 tablespoon minced garlic
• 2 tablespoons flour
• 2 tablespoons paprika
• 3 tablespoons tomato paste
• 4 (14 ounce) cans chicken broth, plus enough water to equal 8 cans
• 1 (14 ounce) can whole tomatoes, drained, chopped and juice reserved
• 4 large carrots, diced
• 1 bay leaf
• 1/2 teaspoon marjoram
• 1/2 teaspoon caraway seed, crushed
• 1/2 teaspoon fresh ground pepper
• 1 cup uncooked macaroni
• 1/2 cup sour cream

Recipe

• 1 melt butter in large dutch oven over medium-high heat.
• 2 add beef and brown on all sides for 5 minutes.
• 3 transfer to a plate; set aside.
• 4 add onion and garlic and cook for 5 minutes.
• 5 add beef, flour and paprika; cook, stirring constantly, for 3 minutes.
• 6 stir in tomato paste until smooth.
• 7 add chicken broth and water, tomatoes and reserved juice, carrots, bay leaf, marjoram, caraway seeds, and pepper.
• 8 bring to a boil; reduce heat and simmer, stirring occasionally, for 30 minutes.
• 9 add macaroni and simmer until beef is just tender and vegetables are cooked through, about 20-30 minutes.
• 10 remove bay leaf.
• 11 top each serving with sour cream.

Hot And Sour Soup

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

Ingredients

• Servings: 6
• 1 lb raw country-style boneless lamb ribs, sliced
• 1 tablespoon chinese rice vinegar
• 1 teaspoon pepper powder
• 1 teaspoon cornstarch
• 2 (14 1/2 ounce) cans chicken broth
• 6 cups water
• 2 cups dried black fungus
• 1 cup bamboo shoot, sliced
• 1/3 cup chinese pickled mustard greens, sliced (optional)
• 1 cup carrot, shredded
• 1 cup firm tofu, cut into small cubes
• 5 tablespoons chinese rice vinegar
• 3 tablespoons soy sauce
• 1 1/2 teaspoons salt (to taste)
• 1 -2 teaspoon pepper powder
• 1 tablespoon cornstarch
• 1/3 cup water
• 1 egg, beaten
• 1 tablespoon sesame oil
• chopped green onion
• fresh cilantro (optional)

Recipe

• 1 combine lamb, rice vinegar, pepper powder and corn starch. refrigerate for at least 20 minutes.
• 2 soak dried black fungus with warm water until soft. wash and slice.
• 3 cook black fungus, bamboo shoot, mustard greens in boiling water for about 1 minute. drain and set aside.
• 4 combine 1 tablespoon corn starch and 1/3 cup water.
• 5 boil chicken broth and water together in a soup pot. add black fungus, bamboo shoot, mustard greens and carrot. add some warm water if necessary. bring to boil again. reduce heat to medium.
• 6 stir in tofu, rice vinegar, soy sauce, salt and pepper powder. slowly stir in cornstarch mixture and then lamb. cook for about 2 minutes or until soup becomes thick. reduce heat to low. slowly stir in egg and then sesame oil.
• 7 serve hot. sprinkle chopped green onions and cilantro in soup bowl. sprinkle some more pepper powder in soup bowl if desire.

Green Chili Beef Soup

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

Ingredients

• Servings: 6
• 1/2 lb beef stew meat, cut in 3/4-inch cubes
• 1/4 cup flour
• 3 tablespoons vegetable oil
• 2 cups chicken broth
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 1 medium onion, medium, peeled and chopped
• 4 ounces diced green chilies, canned, diced
• 1 garlic clove, minced
• 1 1/2 teaspoons oregano
• 1 1/2 cups potatoes, peeled and diced
• 2 1/2 cups beef broth
• 15 ounces diced tomatoes, canned, diced
• salt, to taste
• pepper, to taste

Recipe

• 1 dust the meat in the flour and brown it in 1 1/2 tablespoons of the oil in a soup kettle.
• 2 add the chicken broth, bring to a boil, cover and simmer for 1 1/2 hours, stirring occasionally to loosen the browned flour/meat and to prevent the meat from sticking to bottom.
• 3 add the remaining 1 1/2 tablespoon of oil to a skillet and brown the carrot, celery, onion, green chilies, garlic and oregano.
• 4 when the meat mixture is tender, add the browned vegetables, potatoes and tomatoes to the soup kettle.
• 5 add the beef broth to the skillet and bring to a boil, stirring to pick up any browned vegetable bits; add to the soup kettle.
• 6 bring soup kettle to a boil, reduce heat and simmer 20 to 30 minutes, until potatoes are tender.
• 7 add salt and pepper to taste.
• 8 my family enjoys this with corn muffins or tortilla chips.

Crock Pot Chicken Stew With Cheddar Cornmeal Dumplings

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 8
• 2 cups carrots, chopped
• 2 cups potatoes, chopped
• 1 large onion, diced roughly
• 4 garlic cloves, crushed
• 2 bay leaves
• 1 teaspoon sage
• 1/2 teaspoon black pepper
• 2 lbs chicken thighs, cut into 1 inch cubes
• 1 (14 ounce) can chicken broth
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1/2 cup all-purpose flour
• 1/2 cup sharp cheddar cheese, shredded fine
• 1/3 cup cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg, beaten
• 2 tablespoons milk
• 2 tablespoons butter, melted

Recipe

• 1 in a 4 or 5 quart slowcooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
• 2 place chicken on top of the vegetables.
• 3 in a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
• 4 cover; cook on low heat for 8-10 hours or on high heat for 4-5 hours.
• 5 turn slow cooker to high heat. remove and discard bay leaves. combine water and cornstarch and stir into stew until combined.
• 6 in a medium bowl combine flour, cheese, cornmeal, baking powers and salt. in a small bowl combine egg, milk and melted butter. add egg mixture to flour mixture. stir with a fork until just moistened.
• 7 use 2 spoons to drop dough directly on top of stew. cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. do not life cover during cooking.

Green Lentils With Glazed Vegetables

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

Ingredients

• 1 1/2 cups french green lentils, sorted, rinsed
• salt
• fresh ground black pepper
• 1 bay leaf
• 2 teaspoons olive oil
• 1 onion, diced into 1/2-inch pieces
• 1 large carrot, diced into 1/2-inch pieces
• 1 celery rib, diced into 1/4-inch pieces
• 1 garlic clove, mashed
• 1 tablespoon tomato paste
• 2/3 cup dry red wine
• 2 teaspoons dijon mustard
• 2 tablespoons olive oil (or butter)
• 2 teaspoons chopped parsley (or tarragon)
• 1 sheet puff pastry (or pie dough)

Recipe

• 1 place the lentils in a pan with 3 cups water, 1 teaspoons salt, and the bay leaf. bring to a boil, then lower the heat to a bubbling simmer and cook until the lentils are tender but still hold their texture, about 25 minutes.
• 2 meanwhile, heat the oil in a medium skillet. add the onion, carrot, and celery. season with 1/2 teaspoons salt and cook over medium high heat, stirring frequently, until the vegetables are browned, about 10 minutes. add the garlic and tomato paste, cook for 1 minute more, then add the wine.
• 3 bring to a boil and then lower the heat and simmer, covered, until the liquid is syrupy and the vegetables are tender, about 10 minutes.
• 4 stir in the mustard and add the cooked lentils along with their broth.
• 5 simmer until the sauce is mostly reduced, then stir in the butter and season with pepper. serve with a sprinkle of freshly chopped parsley.
• 6 enjoy!
• 7 variation:.
• 8 divide the lentils among four ramekins or a single gratin dish.
• 9 roll defrosted puff pastry or pie dough to 1/8 inch thick, then cut it just a tiny bit larger than the dish. set it over the dish and cut a few decorative slashes for the steam to escape.
• 10 bake at 375* f. until the pastry is puffed and golden and the lentils are heated through, about 25 minutes.

Crock Pot Chicken Stock For Pressure Canning

Total Time: 12 hrs 20 mins Preparation Time: 12 hrs Cook Time: 20 mins

Ingredients

• 5 lbs chicken bones, with skin (add extra wings if you can, they help richness)
• 2 celery ribs, chopped (no leaves)
• 2 carrots, chunked
• 1 medium onion, yellow, halved with skin on
• 10 peppercorns
• 1 small bay leaf
• 1 garlic clove
• 2 teaspoons canning salt
• 1 teaspoon saffron thread
• 1 gallon water, filtered (or fill to the top of your crock pot)

Recipe

• 1 put everything in your crockpot on low heat overnight or about 12 hours. you can leave it longer if you want.
• 2 when you are ready to pressure can, strain everything through a seive.
• 3 re-strain the stock through several layers of wet paper towels once or twice. this will give you very clear stock and will help to de-fat it without refrigerating.
• 4 use in your favorite recipe or:.
• 5 pour into sterile jars, adjust caps and process in a pressure canner only at 10 - 11 pounds of pressure for 20 minutes for pints and 25 minutes for quarts.
• 6 let jars cool on their own away from a draft. wash jars, label and enjoy!

Ham And Lima Bean Salad With Maple Thyme Dressing

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 2 cups lima beans
• 3 1/2 teaspoons salt
• 1 1/2 lbs ham, cut into 1/2 inch dice
• 1 cup corn oil
• 1/3 cup maple syrup
• 1/3 cup cider vinegar
• 3 tablespoons fresh thyme, finely minced
• 5 medium carrots, peeled and sliced thin
• freshly ground black pepper
• 1 head red-leaf lettuce, separated into leaves, washed and patted dry
• 1 medium red onion, peeled and sliced into rings

Recipe

• 1 in a large bowl, combine the beans with cold water to cover them by at least three inches. soak overnight. drain the beans and transfer them to a large, heavy pot. add fresh cold water to cover by at least three inches, set over medium heat, and bring to a boil. lower the heat and simmer, uncovered, stirring once or twice, for 25 minutes. stir in 2 teaspoons of the salt and continue to cook gently until the beans are just tender, 15 to 25 minutes longer. drain and transfer to a bowl.
• 2 in a large skillet over medium heat combine the ham and 3 tablespoons of the corn oil.
• 3 cook, tossing and stirring often, until the ham is crisp and brown, 6 to 8 minutes. with a slotted spoon, transfer the ham to the bowl with the beans. do not clean the pan.
• 4 set the skillet over hight heat and stir in the maple syrup, cider vinegar and the remaining corn oil. bring to a boil, stirring and scraping to dissolve any browned bits from the bottom of the skillet. stir in the thyme, boil 1 minutes and pour the hot dressing over the ham and beans. add the carrots and stir. season with the remaining salt and a generous grind of black pepper and stir again. cool to room temperature, cover and refrigerate for several hours or overnight.
• 5 bring the salad to return to room temperature. adjust the seasoning. serve on lettuce leaves and top with red onion.

Herb And Cheese Meatloaf

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

Ingredients

• Servings: 6
• 2 eggs
• 2/3 cup milk
• 3 slices bread, torn
• 1 small onion
• 1 carrot
• 1 cup shredded cheddar cheese or 1 cup mozzarella cheese
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried basil or 1 teaspoon thyme
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 lbs lean ground beef
• 1/2 cup tomato sauce
• 1/2 cup packed brown sugar
• 1 teaspoon prepared mustard

Recipe

• 1 in a large bowl, beat eggs and add milk.
• 2 in food processor, add bread, onion and carrot and process until finely chopped.
• 3 add egg mixture and veggie mixture to ground beef and combine well.
• 4 add cheese, herbs, ground beef, salt and pepper and mix.
• 5 shape mixture into a loaf and place in a shallow baking pan.
• 6 bake, uncovered, at 350° for 45 minutes. combine the topping ingredients; spoon half of the mixture over meat loaf.
• 7 bake 30 minutes longer or until meat is no longer pink, occasionally spooning remaining topping over loaf.
• 8 let stand 10 minutes before serving.

Green Lentil Soup

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 slices bacon, chopped
• 4 garlic cloves, minced
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 carrot, chopped
• 2 small bay leaves
• 1 teaspoon dried thyme
• 2 1/4 cups dry green lentils, rinsed
• 10 cups chicken stock (approx.)
• 1 (14 1/2 ounce) can diced tomatoes, with juice
• salt
• fresh ground black pepper

Recipe

• 1 in a big soup pot, saute bacon over medium heat until browned and crispy; about 5 minutes.
• 2 remove with a slotted spoon to a plate lined with paper towels; set aside.
• 3 add in garlic, celery, onion, carrot, bay leaves, and thyme to the pot; saute until vegetables are softened, about 6 minutes.
• 4 add in lentils, stock, and tomatoes w/ juice; bring to a boil.
• 5 decrease heat and simmer until lentils are tender, about 45 minutes.
• 6 thin with a little more stock, if needed, and simmer for 5 minutes, or until hot.
• 7 discard bay leaves; season to taste with salt and pepper.
• 8 ladle into heated bowls and garnish with reserved bacon.

Garlic Soup

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

Ingredients

• Servings: 4
• 2 cups reduced-sodium chicken broth
• 1 cup garlic, cloves peeled
• 1 cup chopped onion
• 1 cup chopped peeled potato
• 1 cup chopped carrot
• salt and pepper
• whipping cream (optional)

Recipe

• 1 combine first 5 ingredients in a medium saucepan.
• 2 bring to a boil.
• 3 cover and reduce heat to low.
• 4 simmer until vegetables are tender, about 25 minutes.
• 5 puree in batches in blender.
• 6 season with salt and pepper.
• 7 rewarm over medium heat.
• 8 pour into bowls and drizzle with cream, if desired.

Filipino Style Spaghetti

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

Ingredients

• Servings: 4
• 1 lb spaghetti noodles
• 26 ounces spaghetti sauce (i like prego or rinaldi brand)
• 12 ounces jufran banana ketchup (usually easy to find in the asian grocery aisle)
• 1 lb ground beef or 1 lb ground turkey
• 6 hot dogs
• 4 garlic cloves, minced
• 2/3 cup onion, diced
• 1 cup carrot, diced into cubes
• 1/8 cup sugar (optional)
• 1 bay leaf
• grated cheese, of your choice (anything that melts nicely)
• olive oil, for cooking
• water, for cooking pasta
• salt and pepper, to taste

Recipe

• 1 cook the noodles as per package direction. drain and rinse. set aside.
• 2 slice the hot dogs on the bias (diagonally) and nuke them til cooked, about 1-2 minutes depending on your microwave.
• 3 heat some oil. saute garlic and onions. then add in the meat. cook till brown. season with some salt and pepper.
• 4 pour in the spaghetti sauce, banana ketchup, sugar, bay leaf and water.
• 5 mix and let it simmer for about 10 minutes until it gets thick and red.
• 6 add in the hot dogs last. mix and just let the hot dogs heat through. sauce is done!
• 7 top the noodles with the warm sauce. sprinkle with quick melt cheese!

Green Minestrone

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 lb red potatoes, skins on,cut in 1/4 inch dice
• 2 celery ribs, chopped
• 2 carrots, cut in half lengthwise,then in thin slices
• 1 cup chopped onion
• 48 ounces reduced-sodium chicken broth
• 1/4 teaspoon saffron
• 1/4 cup orzo pasta
• 1 cup frozen lima beans, thawed
• 1 cup frozen peas
• 1/4 lb green beans, cut in 1/2 inch pieces
• 2 cups escarole, leaves
• 1/2 lb zucchini, cut in 1/2 inch dice

Recipe

• 1 heat olive oil in a soup pot set over medium high.
• 2 add the potatoes, celery, carrots and onion and cook, stirring, 3 to 4 minutes.
• 3 add broth and saffron and bring to a boil.
• 4 stir in orzo and lima beans and cook 6 to 8 minutes, until potato and orzo are partially cooked.
• 5 add peas, green beans, escarole and zucchini and cook 3 to 5 minutes, until all the vegetables are tender.

Green Chile-chicken Stew

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

Ingredients

• Servings: 6
• 8 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 (6 ounce) skinless chicken breast halves
• 2 bay leaves
• 4 cups cubed red potatoes (1/2-inch, about 1 1/2 pounds)
• 1 1/2 cups chopped onions (about 1 large)
• 1/2 cup thinly sliced carrot
• 2 teaspoons minced fresh cilantro
• 2 teaspoons paprika
• 1/2 teaspoon garlic salt
• 1/4 teaspoon ground cumin
• 3 (4 1/2 ounce) cans chopped green chilies
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes, undrained
• 1 (10 ounce) can diced tomatoes and green chilies, undrained
• 1/2 cup fat-free evaporated milk
• 6 tablespoons shredded reduced-fat sharp cheddar cheese

Recipe

• 1 combine the first 5 ingredients in a dutch oven. bring to a boil; cook for 10 minutes. remove from heat. remove chicken from broth; remove chicken from bones, discarding bones. cut meat into bite-size pieces; return to broth. discard bay leaves.
• 2 add potato and next 9 ingredients (potato through tomatoes and chiles) to broth. bring to a boil; reduce heat, and simmer 50 minutes or until potato is done. remove from heat; stir in milk. ladle soup into individual bowls, and sprinkle with cheese.

Filipino Menudo

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 kg lamb tenderloin, cubed
• 3 medium potatoes, cubed
• 2 medium carrots, cubed
• 1/2 cup raisins
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 500 ml tomato sauce
• 100 g liver spread (originally, we use fresh lamb liver but since it's very difficult to find a good liver, i substitute)
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 50 g grated romano cheese (parmesan is also good)
• 2 bay leaves
• 1 cup sprite (yes, sprite.)
• 4 tablespoons soy sauce
• 2 tablespoons lemon juice
• 1 lemon, zest of, only
• ground black pepper

Recipe

• 1 combine all marinade ingredients. divide the marinade in halves. save half. add lamb cubes on the other half with the bay leaf and marinate for at least 30 minutes.
• 2 remove lamb from the marinade, drip dry.
• 3 sauté garlic and onion, add lamb and the unused half of the marinade and bay leaf, simmer uncovered, reduce the liquid to half.
• 4 add fresh lamb liver if you prefer the fresh ingredient, cover and cook.
• 5 add tomato sauce, liver paste (if this is what you're using), carrots, potatoes and raisins, simmer stirring occasionally.
• 6 add peppers and adjust the seasoning.
• 7 add the grated cheese, let it melt, stir and distribute evenly. serve hot.

Juan-carlos Cruz's Lamb Fried Rice

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

Ingredients

• Servings: 4
• 3/4 lb lamb tenderloin, diced into bite-size pieces
• 2 tablespoons hoisin sauce
• 1 tablespoon low sodium soy sauce
• 2 tablespoons ginger, grated
• 1 tablespoon garlic, crushed
• 1 tablespoon canola oil
• 1 tablespoon sesame oil
• 5 green onions, sliced
• 1 carrot, shredded
• 1 (10 ounce) box frozen peas
• 2 cups cooked brown rice, chilled
• 1/2 cup egg substitute

Recipe

• 1 in a medium bowl, toss the lamb with 1 tablespoon of the hoisin sauce, 1 teaspoon of the soy sauce, 1 tablespoon of the ginger, and 2 teaspoons of the garlic. mix well.
• 2 heat a heavy nonstick wok with 1/2 teaspoon of the canola oil. add the lamb with the spices and saute until lamb is cooked, about 2 minutes. remove lamb from teh wok, set aside, and keep warm.
• 3 add the remaining oil to the wok and heat over medium heat. add the remaining hoisin and soy sauces, the remaining ginger and garlic, the sesame oil, and green onions and cook for about 3 minutes or until crisp tender. add the carrots, peas, and rice. continue cooking until warmed through, about 2 minutes. add the egg substitute stirring to scramble until well cooked. add the lamb back into the wok and toss. serve warm.

Green Maltagliati With Oven-dried Tomatoes, Basil, Black Pepper

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 6
• 1/2 cup extra virgin olive oil
• 1 shallots or 1 spanish onion, diced
• 4 garlic cloves, thinly sliced
• 3 tablespoons fresh thyme, chopped
• 1 carrot, finely shredded
• two 28 oz. cans diced tomato
• 3 1/2 cups all-purpose flour, extra for kneading
• 5 large eggs
• 1 cup packed spinach leaves
• 4 lbs ripe plum tomatoes
• 3 tablespoons kosher salt
• 3 tablespoons sugar
• 6 ounces mascarpone
• 2 tablespoons freshly cracked black pepper
• 1 cup loosely packed basil leaves

Recipe

• 1 for the oven-dried tomatoes: preheat the oven to 150 degrees. slice the tomatoes lengthwise and place cut side up on baking sheets. combine the salt and sugar and sprinkle about 1/2 tsp over each tomato. place in the oven and cook slowly for 10 hours (you can always put them in before you go to bed!). allow to cool, then refrigerate.
• 2 for the basic tomato sauce: in a 3 quart saucepan, heat the olive oil over medium heat. add the onion and garlic and cook until soft and light golden brown, 8-10 minutes. add the thyme and carrots. cook until the carrot is quite soft, about 5 minutes.
• 3 add the canned tomatoes, with their juice, and bring to a boil, stirring often. lower the heat and simmer until as thick as hot cereal, about 30 minutes. season with salt.
• 4 for the pasta: bring 3 quarts of water to a boil in a large pot with 1 tblsp of salt. set up an ice bath next to the stove. blanch 1 cup of spinach in the water for 45 seconds. remove with a slotted spoon and plunge immediately into the ice bath. leave in bath for two minutes. remove and squeeze out the liquid as much as possible with your hand. drain it more in a kitchen towel, removing as much moisture as possible. chop it very finely. combine with eggs in a small bowl and stir until as smooth as possible.
• 5 mound the flour in the center of a large wooden board. make a well in the center of the flour and add the egg mixture. then begin to incorporate the flour into the eggs starting with the rim. as you expand the well, keep pushing the flour up to retain the well shape (even if messy). when half of the flour is incorporated, the dough will begin to come together. start kneading the dough with the palm of your hands. once the dough is a cohesive mass, set it aside and scrape up and discard any dried bits of dough. then lightly flour the board and continue kneading for 10 minutes. 10 minutes is absolutely necessary although it seems like a long time. the dough will seem too dry, but keep kneading and eventually it will be elastic and sticky. wrap in plastic wrap and let it rest for 30 minutes.
• 6 the main dish-- finally!: bring 6 quarts of water to a boil in a large pot, and add 2 tblsp. salt. meanwhile divide the pasta dough into 4 pieces. roll each one out through the thinnest setting on your pasta maker. lay pieces on a floured work surface. cut them into similar sized irregularly shaped 3-4 inch pieces. cover with slightly dampened kitchen towels.
• 7 put 1 & 1/2 cups of the basic tomato sauce in a blender and blend until smooth. transfer the sauce to a 10-12 inch saute pan and bring to a simmer, then remove from heat and set aside. dice 1/2 cup of the oven-dried tomatoes and add them to the tomato sauce.
• 8 in a food processor, blend the mascarpone and black pepper until well mixed and smooth. set aside.
• 9 drop the pasta into the boiling water and cook until tender. 1-2 minutes. drain. ad the pasta to the pan with the tomato mixture, return to medium heat and toss until hot, about 1 minute. add the basil and toss again. divide among warm serving dishes and dollop the tops with 1 tblsp of mascarpone.

Green Lentil Soup For Pressure Cooker

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 1/2 lb sweet italian sausage (two sausages)
• 1 large carrot, diced
• 2 celery ribs, diced
• 4 garlic cloves, minced
• 2 teaspoons dried tarragon
• 1 teaspoon dried thyme
• 1 teaspoon paprika (hungarian, if available)
• 2 cups water
• 4 cups chicken broth
• 2 cups green lentils
• 2 bay leaves
• 1 1/2 teaspoons salt (or to taste, none if using full salt broth)
• 3 pinches fresh ground black pepper

Recipe

• 1 roll sausage into dime size balls. brown in the oil, then remove.
• 2 saute the onions, then remove.
• 3 saute the carrots & celery.
• 4 place lentils and everything else in cooker.
• 5 seal the pressure cooker. when the pressure-indicator rises let cook 13 minutes. we don't have a great pressure cooker.
• 6 turn off heat, carefully move handle to safe position to eliminate pressure. wait for all steam to clear and open.
• 7 discard bay leaf. serve with french bread.

Lotsa Broccoli Cheese Soup With Real Cheese

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 4 cups fresh broccoli, cut into bite size pieces
• 4 cups chicken broth or 4 cups vegetable broth
• 1 1/4 cups milk (2% or whole works best)
• 1 (10 3/4 ounce) can condensed cream of celery soup (cream of chicken also works nicely)
• 2 tablespoons cornstarch
• 1/4 cup cold water
• 8 ounces cheddar cheese, shredded
• 1 carrot, shredded (optional)

Recipe

• 1 gently simmer broccoli in the chicken or vegetable broth until tender.
• 2 leave broccoli and broth on stove on lowest setting.
• 3 add shredded carrot to broccoli and broth.
• 4 mix milk and soup and add to soup.
• 5 mix cornstarch and water, and add to soup.
• 6 simmer until thickened.
• 7 add shredded cheese, simmer just until melted.
• 8 serve.

Hot And Sour Shrimp

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon sherry wine (or rice wine)
• 1 tablespoon peanut oil (or corn oil)
• 1 egg
• 1 teaspoon kosher salt
• 1 1/2 tablespoons cornstarch
• 1 lb medium shrimp, peeled and de-veined
• 1/4 lb snow peas, ends cut off and strings removed
• 1/2 lb carrot, peeled and sliced (1/8-inch rounds)
• 2 tablespoons chinese fermented black beans (with salt--do not use ones seasoned with 5-spice powder)
• 2 tablespoons chopped green onions
• 2 teaspoons minced fresh ginger
• 3/4 teaspoon dried red pepper flakes
• 2/3 cup chicken broth
• 2 tablespoons sherry wine
• 2 tablespoons rice vinegar
• 4 teaspoons sugar
• 1 tablespoon soy sauce
• 4 cups water
• 4 tablespoons peanut oil (or corn oil)
• 1 tablespoon cornstarch, disolved in
• 1 1/2 tablespoons chicken broth

Recipe

• 1 to make marinade: combine 1 tablespoon sherry (or rice wine), 1 tablespoon oil, egg and 1 1/2 tablespoons cornstarch in processor and mix until smooth and thick (under 1 minute).
• 2 transfer to medium bowl or mariniating dish.
• 3 add shrimp and toss.
• 4 cover and chill overnight or at least 8 hours.
• 5 cook snow peas in boiling water 5 seconds.
• 6 drain and rinse.
• 7 add snow peas to carrots and set aside.
• 8 in a small bowl combine black beans, chopped green onion, ginger, garlic and red pepper flakes and set aside.
• 9 combine sauce ingredients (chicken broth- soy sauce) and set aside.
• 10 in a small saucepan combine 4 cups water and 1 tablespoon oil and bring to simmer over medium-high heat.
• 11 add shrimp mixture to saucepan, cook 1 minute or until shrimp is partially cooked.
• 12 drain.
• 13 heat wok over high heat and add 3 tablespoons oil, swirling wok to coat pan with oil.
• 14 reduce heat to medium high.
• 15 heat until garlic foams when dropped in pan.
• 16 add black bean/ginger mixture to wok and stir for 10-15 seconds.
• 17 add carrots to wok, cooking for 15 seconds before adding snow peas.
• 18 toss gently and cook another 10 seconds.
• 19 add sauce to wok.
• 20 bring mixture to a simmer, stirring well.
• 21 cover wok and simmer 20 seconds.
• 22 add shrimp to wok, swirling and stirring to combine with other ingredients.
• 23 reduce heat to low.
• 24 add cornstarch mixture and cook for another 10-15 seconds or until mixture is thickened.

Crock Pot Chicken Noodle Soup

Total Time: 9 hrs 20 mins Preparation Time: 20 mins Cook Time: 9 hrs

Ingredients

• 3 carrots, peeled and cut into chunks
• 3 stalks celery, cut into chunks
• 1 large onion, quartered
• 3 boneless skinless chicken breast halves
• 2 (16 ounce) cans chicken broth, i use the swansons healthy request fat free
• 3 (16 ounce) soup cans water
• 1 dash dried dill
• 1 dash dried parsley
• 8 ounces noodles, i use the no yolks brand broad noodles

Recipe

• 1 put vegetables in crockpot.
• 2 add chicken.
• 3 pour in broth and water.
• 4 add dill and parsley.
• 5 cover and cook on low 8 hours.
• 6 remove veggies and chicken from crockpot.
• 7 add noodles, turn to high and heat while you shred the chicken and mince the veggies. i run the veggies through the food processor.
• 8 return chicken and veggies to crockpot and heat through. it takes the noodles about 20 minute to cook. i use a 5 qt crockpot for this. i also use frozen chicken breast right out of the freezer.

Hellman's Classic Potato Salad

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

Ingredients

• Servings: 8
• 4 cups cooked cubed potatoes
• 1 cup hellmann's mayonnaise
• 2 tablespoons vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 1 cup diced celery
• 1/2 cup chopped onion
• 2 hard-cooked eggs, chopped (optional)
• chopped carrot
• red and green pepper, chopped

Recipe

• 1 cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. reduce heat to low and simmer until potatoes are tender, about 10 minutes. drain and cool slightly.
• 2 combine hellmann's® or best foods® real mayonnaise, vinegar, salt, sugar and pepper in large bowl. add potatoes, celery, onion, carrots, red and green pepper and eggs and toss gently. serve chilled or at room temperature.

Gourmet Pot Pie

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

Ingredients

• Servings: 4
• 1/3 cup butter
• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 1 cup frozen peas, set out on counter to defrost
• 1 cup potato, diced
• salt
• pepper
• 1/2 cup wheat flour or 1/4 cup cornstarch, for gluten-free
• 2 cups chicken broth (homemade or best quality store bought)
• 1 cup half-and-half
• 1/3 cup dry wine
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon fresh thyme, chopped
• 1 pinch nutmeg
• 3 cups cooked chicken (use roasted or rotisserie to save time, if preferred) or 3 cups cooked turkey (use roasted or rotisserie to save time, if preferred)
• 1 pie crust (use your favorite recipe or store bought)
• 1 egg

Recipe

• 1 preheat oven to 400°f.
• 2 heat large pan to medium.
• 3 add butter and saute onion, celery, carrots, potatoes, and dash of salt and pepper for 10-15 min, until onions are translucent.
• 4 if using flour as thickener, add flour and stir into mixture for 1 minute.
• 5 if using cornstarch as thickener, add cornstarch to small amount of half-and-half and stir till combined.
• 6 combine half-and-half, broth, and wine and gradually stir into sauteed veggie mixture.
• 7 cook over medium heat and stir until thickened and bubbly.
• 8 add meat, peas, salt, pepper, thyme, and nutmeg and stir well.
• 9 pour into a 2-quart casserole dish and top with pie crust.
• 10 cut 3 slits to allow steam to escape.
• 11 beat the egg and use a pastry brush to generously apply egg to pie crust top.
• 12 bake for 40-50 minutes or until crust is golden brown and filling is bubbly.
• 13 * can be made ahead and kept in the fridge up to two days before cooking or kept frozen for approximately 30 days. defrost in fridge before baking. if making ahead, brush egg on pastry before dish goes into the oven.

Helena's Marinated Carrot Salad

Total Time: 27 mins Preparation Time: 25 mins Cook Time: 2 mins

Ingredients

• Servings: 8
• 2 lbs carrots, peeled and sliced
• 1 teaspoon salt
• 1 (10 3/4 ounce) can tomato soup
• 3/4 cup vinegar
• 3/4 cup sugar
• 1/2 cup oil
• 1 green pepper, seeded and finely chopped
• 1 leek, washed and thinly sliced

Recipe

• 1 combine carrots in medium saucepan with enough water to cover; add salt and bring to boil.
• 2 let boil 2 minutes and drain carrots well; transfer to medium bowl and let cool.
• 3 combine tomato soup, wine vinegar, sugar and oil in blender and mix for 2 minutes; pour over cooled carrots.
• 4 add green peppers and leek and mix well.
• 5 cover and marinate in refrigerator at least 24 hours.
• 6 (marinated carrot salad can be stored in the refrigerator up to 2 weeks.).

Cheesy Kielbasa Bake

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

Ingredients

• 12 ounces small elbow macaroni
• 2 lbs kielbasa or 2 lbs polish sausage, halved legthwise and sliced
• 1 tablespoon olive oil
• 2 medium onions, chopped
• 2 medium zucchini, quartered and sliced
• 2 medium carrots, grated
• 1 garlic clove, minced
• 1 (26 ounce) jar spaghetti sauce
• 1 (14 1/2 ounce) can stewed tomatoes, undrained
• 1 egg, lightly beaten
• 1 (15 ounce) carton ricotta cheese
• 2 cups cheddar cheese, grated
• 2 cups mozzarella cheese, grated
• 2 green onions, chopped

Recipe

• 1 cook macaroni according to package directions, drain and set aside.
• 2 brown sausage in oil in a large skillet. add onions, zucchini, carrots and garlic. cook and stir 5 minutes or until crisp tender.
• 3 stir in spaghetti sauce and tomatoes, bring to a boil, simmer uncovered 15 minutes.
• 4 in each of 2 greased 13x9x2 baking dishes, layer a fourth of the macaroni and meat sauce.
• 5 combine the egg and ricotta cheese; spoon a fourth over the sauce and sprinkle with a fourth of the cheddar and mozzarella cheeses.
• 6 repeat the layers and top with the green onions.
• 7 cover and bake at 350 degrees for 15 minutes.
• 8 uncover and bake 15 minutes longer or until cheese is melted.
• 9 serve one casserole.
• 10 cool the second casserole; cover and freeze for up to 2 months.
• 11 thaw frozen casserole in the refrigerator 24 hours and remove 30 minutes before baking.
• 12 cover and bake at 350 degrees for 35-40 minutes.

Lots-a-bean Chili

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• 1 (10 ounce) can red kidney beans, with juice
• 1 (10 ounce) can kidney beans, drained
• 1 (10 ounce) can lentils, drained
• 1 (10 ounce) can black beans, with juice
• 1 (10 ounce) can baked beans
• 1 (10 ounce) can chickpeas (aka garbonzo's)
• 1 (10 ounce) can romano beans
• 2 large green peppers, chopped
• 2 large cooking onions, chopped
• 2 cloves garlic, crushed
• 2 celery ribs, finely chopped
• 2 large carrots, sliced then halved again
• 2 (16 ounce) cans crushed tomatoes, with juice
• 1 (4 ounce) can tomato paste
• 2 lbs ground beef (can use ground venison)
• 5 tablespoons chili powder
• 1 tablespoon paprika
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1 dash cumin (optional)
• tabasco sauce or cayenne pepper or hot pepper, all to your liking (for fairly mild i add just 2 drops of tabasco, a dash of cayene and one small chopped chili pepper,) (optional)

Recipe

• 1 fry ground beef until browned in large stockpot, add garlic and onion, saute over medium heat for 5 min stirring now and then add celery, green pepper and carrots and saute 5 minutes.
• 2 add beans, tomatoes, paste and spices, hot peppers if desired.
• 3 bring to a boil and simmer covered on low heat for 3-4 hours until thickend.
• 4 sometimes i can only get kidney beans in 14 oz cans, that is no big deal just add them and if you cant find one kind just substitue with one of the others.
• 5 i have also thrown leftover green beans in too.

Lovely & Simple Bolognese Sauce

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

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 1 medium onion, chopped
• 1 carrot, chopped
• 3 cloves garlic, chopped
• 1 lb ground beef
• 1 (28 ounce) can crushed tomatoes
• 1/4 cup fresh italian parsley, chopped
• 10 fresh basil leaves, chopped
• 1/4 cup freshly grated romano cheese
• add salt and pepper

Recipe

• 1 saute onion and garlic in large pan till soft.
• 2 add carrot and celery and cook a few minutes, then add beef and saute on higher heat for about 8 minutes.
• 3 add parsley, basil and tomatoes and cook until sauce gets thick.
• 4 season with salt and pepper.
• 5 top off with romano cheese.
• 6 optional- sometimes i add just a touch of jar marinara sauce at the end to give it a saucier consistency.

Easy French Cassoulet With Wine, Beans, Sausage, Ham And Herbs

Total Time: 1 hr 50 mins Preparation Time: 5 mins Cook Time: 1 hr 45 mins

Ingredients

• Servings: 6
• 1/2 lb bulk lamb sausage or 1/2 lb chopped kielbasa
• 1 small onions, sliced or 1/2 cup onion
• 1 carrot, thinly sliced
• 1 stalk celery & leaves, sliced
• 1 garlic clove, minced
• 1 1/2 cups cubed cooked ham
• 2 tablespoons snipped fresh parsley
• 1 teaspoon dried thyme
• 1 pinch rosemary
• 1 bay leaf
• 2 (15 ounce) cans beans (undrained)
• 1/4 cup dry wine or 1/4 cup dry vermouth
• 1 dash ground cloves or 1 dash allspice

Recipe

• 1 in a large oven-proof skillet such as a le creuset or dutch oven cook sausage, onion, and garlic over medium-low heat until meat is lightly browned and onion is tender; drain off fat.
• 2 add ham, parsley, and bay leaf; mix well. stir in undrained beans, wine, and cloves.
• 3 bake, covered, at 325°f for 45 minutes.
• 4 uncover and bake 40 to 45 minutes longer, stirring occasionally. remove bay leaf.
• 5 serve in bowls with butter and a baguette or hot corn bread, if desired.
• 6 makes 6 servings.

Ham Fried Rice

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 cup ham, diced
• 1/2 cup onion, finely chopped
• 4 eggs, scrambled
• 1/2 cup green frozen peas and carrot
• 4 cups cooked rice, cold
• 1/2 cup bean sprouts (optional)
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 3 teaspoons soy sauce

Recipe

• 1 heat the vegetable oil in a saute pan. add the onions and cook until tender and golden brown. add the ham, scrambled eggs, green peas and carrots. add the cold cooked rice and bean sprouts. heat the rice mixture thoroughly and season with salt, black pepper and soy sauce.

Crock Pot Chicken Chowder

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

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 1/2 lbs chicken tenders, cut into 1/2 inch pieces
• 1 small onion, chopped
• 2 celery ribs, chopped
• 2 large carrots, chopped
• 2 cups frozen corn or 2 cups canned corn
• 2 (10 3/4 ounce) cans cream of potato soup or 2 (10 3/4 ounce) cans cream of celery soup or 2 (10 3/4 ounce) cans cream of chicken soup
• 1 1/2 cups chicken broth
• 1 teaspoon dried dill
• 1/2 cup half-and-half (can use milk)

Recipe

• 1 note:.
• 2 i use pre-cooked or frozen chicken, i boil the onion, celery, and carrots first(not the corn) and then throw them in the crock-pot.if i am cooking the chicken tenders, i throw the veggies in the pan afterwards, and saute. if the veggies and chicken are pre-cooked, you only have to wait until soup is fully heated.
• 3 melt butter in large skillet.
• 4 add chicken and cook until browned.
• 5 add cooked chicken, onions, celery, carrots, corn, soup, chicken broth, and dill to your slow cooker.
• 6 cover and cook on low 3 to 4 hours or until chicken is no longer pink and vegetables are tender.
• 7 turn off heat.
• 8 stir in half and half.

Filipino Lumpia ( Egg Roll ) With Sweet & Sour Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 10
• 2 lbs ground lamb
• 4 garlic cloves, chopped
• 1 large onion, chopped
• 2 tablespoons soy sauce
• 1 tablespoon vinegar
• 1/2 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1 1/2 cups carrots, shredded
• 1 1/2 cups green beans, shredded
• 1 cup bamboo shoot, shredded
• 1 cup bean sprouts
• egg roll wrap (lumpia wrappers)
• egg wash (mixture of water and egg)
• 3 cups water
• 1/2 cup ketchup
• 1/3 cup sugar
• 1/2 teaspoon orange rind
• 1 teaspoon salt
• cornstarch

Recipe

• 1 in a large skillet, brown lamb meat, remove juices. leave enough lamb oil/juices for the vegetables.
• 2 sauté onion and garlic.
• 3 add salt and pepper. stir. (may add more to taste).
• 4 add soy sauce and vinegar. let it boil. don't stir.
• 5 add carrots, green beans, bamboo shoots, and bean sprouts. stir.
• 6 simmer for 5 minutes. remove from heat.
• 7 place 1 tbsp of mixture into one corner of wrapper, fold over bringing in the two sides. roll up halfway, tightly, and fold ends inward. brush top corner with egg wash and fold over.
• 8 deep fry 'till brown. serve with sweet and sour sauce.
• 9 to make the sauce, mix all the ingredients. bring to a boil and simmer until sauce thickens, about 5 minutes.