Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

German Lentil Soup

Ingredients

• Servings: 8
• 2 cups dried brown lentils, rinsed and drained
• 3 cups chicken stock
• 1 bay leaf
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 cup cooked, cubed ham
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly grated nutmeg
• 5 drops hot pepper sauce
• 1/4 teaspoon caraway seed
• 1/2 teaspoon celery salt
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs

Ready Time: 8 hrs 10 mins


• place lentils in a 5 to 6 quart slow cooker. add chicken stock, bay leaf, carrots, celery, onion, and ham. season with worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper.
• cover, and cook on low for 8 to 10 hours. remove bay leaf before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Baked Pineapple Chicken

Ingredients

• Servings: 4
• 2 teaspoons all-purpose flour
• 1 (20 ounce) can pineapple rings, drained
• 4 potatoes, cubed
• 6 carrots, cubed
• 1 bunch spring onions, sliced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 pieces of boneless chicken, such as thighs or breasts

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• place flour into a large oven roasting bag, inflate the bag slightly, and shake to distribute flour around the inside of the bag. place pineapple rings, potatoes, carrots, spring onions, salt, and black pepper into the oven bag. rinse the chicken pieces but don't dry them; add them to the bag. shake to evenly distribute the ingredients and flour. tie the top of the bag closed, and place on a baking sheet.
• bake the chicken, vegetables, and pineapple in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 50 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Red Pot Roast

Ingredients

• Servings: 8
• 4 1/2 pounds chuck roast
• 2 cups water
• 2 cups ketchup
• 1 tablespoon chili powder
• 1 tablespoon white sugar
• 1 teaspoon salt
• 6 large potatoes, peeled and halved
• 1 large onion, sliced
• 6 carrots, peeled and sliced
• 2 tablespoons all-purpose flour
• 1/4 cup water

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the roast in a roasting pan. cover with the 2 cups water, ketchup, chili powder, sugar, and salt. cook 1 hour in the preheated oven.
• place the potatoes, onion, and carrots in the roasting pan with the roast and liquid. continue cooking 1 hour, or until the vegetables are tender and the internal temperature of the meat has reached a minimum of 145 degrees f (63 degrees c).
• remove the roast and vegetables from the pan, and drain the remaining liquid into a bowl. in a separate bowl, mix the flour and water. stir into the remaining roast liquid to make gravy.

Smoked Turkey Broth

Ingredients

• Servings: 6
• 2 smoked turkey legs
• 1 large red onion, cut in half
• 1 large spanish onion, cut in half
• 1 large carrot, cut in thirds
• 1 large red bell pepper, seeded (optional)
• 1 tablespoon olive oil
• 7 quarts cold water
• 5 cloves garlic, lightly smashed
• 10 whole black peppercorns
• salt to taste
• 1 cup water

Recipe

• preheat oven to 400 degrees f (200 degrees c).
• brush the turkey legs, red onion, spanish onion, carrot, and red bell pepper with olive oil; place into a roasting pan.
• roast in the preheated oven until the turkey and vegetables turn brown, about 15 minutes.
• pour 7 quarts water into a large stockpot over medium heat. add the roasted turkey and vegetables, the garlic, and black peppercorns to the water and bring to a boil. reduce heat to a simmer.
• place the roasting pan over a stove burner (two burners, if it will fit) and heat until the drippings sizzle. pour in 1 cup of water and scrape up and dissolve all the browned flavor bits from the roasting pan into the water. pour the drippings mixture into the stock.
• simmer for 6 hours, periodically skimming and discarding the foamy scum that forms on the top of the broth. pour the stock through a strainer, discarding the turkey and vegetables (they have given up all their flavor). cool and store in airtight containers. can be frozen.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

ham casserole

Ingredients

• Servings: 8
• 2 cups peeled and cubed potatoes
• 2 stalks celery, chopped
• 1 large carrot, sliced
• 3 cups water
• 3 tablespoons butter
• 2 cups cubed fully cooked ham
• 2 tablespoons chopped green bell pepper
• 2 teaspoons chopped onion
• 1/4 cup butter
• 3 tablespoons all-purpose flour
• 1 cup milk, or more as needed
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup dry bread crumbs

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place potatoes, celery, and carrot in a large pot and cover with water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain and transfer to a 2-quart baking dish.
• melt 3 tablespoons butter in a large skillet over medium heat; cook and stir ham, green bell pepper, and onion until vegetables are tender, about 5 minutes. transfer ham mixture to baking dish and mix with potatoes.
• melt remaining 1/4 cup butter in a clean skillet; cook and stir flour in melted butter until smooth, about 3 minutes. gradually stir in milk and season with salt and black pepper. bring to a boil, stirring constantly, until thickened, about 2 minutes. add cheddar cheese; stir until melted. pour cheese mixture over ham and potatoes. sprinkle with bread crumbs.
• bake in preheated oven until bubbly, 25 to 30 minutes. allow casserole to rest for 5 to 10 minutes before serving.

mini cucumber sushi rolls

Ingredients

• Servings: 24
• 1 long seedless cucumber, ends trimmed
• 1 carrot, shredded
• 1 (4 ounce) package cream cheese, softened
• 1/4 cup raisins
• 24 long fresh chives for tying

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• with a peeler, slice cucumber into 8 1/8-inch thick slices lengthwise. cut each slice into 3 pieces crosswise.
• place about 1 teaspoon shredded carrot the bottom edge of a cucumber slice; place about 1 teaspoon cream cheese the carrot, and press 2 or 3 raisins into the cream cheese. roll the cucumber slice into a little sushi roll, starting at the filled end. tie roll with a chive to secure. repeat with remaining ingredients.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Easy Chicken And Dumplings

Ingredients

• Servings: 6
• 1 (32 ounce) container chicken broth
• 4 skinless, boneless chicken breast halves, cubed, or more as needed
• 1 onion, chopped
• 1/2 (16 ounce) package baby carrots
• 2 stalks celery, chopped
• 1 bay leaf
• salt and ground black pepper to taste
• 2 1/4 cups baking mix (such as bisquick ®)
• 2/3 cup milk

Recipe

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


• combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
• mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. cover pot and cook until dumplings are cooked through, about 10 minutes.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

chicken and dumplings ii

Ingredients

• Servings: 6
• 1 (4 pound) whole chicken
• 3 cups water
• 3 cubes chicken bouillon
• 1 pinch poultry seasoning
• 1 pinch dried thyme
• 1 dash garlic powder
• 1 pinch dried sage
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 onion, chopped
• 1 1/2 cups chopped celery
• 1 cup chopped carrots
• 2 potatoes, cubed
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped tomatoes
• 1 (10.75 ounce) can condensed chicken broth
• 2 tablespoons all-purpose flour
• salt and pepper to taste
• 2 cups buttermilk baking mix
• 1/8 teaspoon chopped fresh parsley
• 1/4 teaspoon ground black pepper
• 1 cup milk

Recipe

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

Ready Time: 1 hr 35 mins


• in a large pot over medium high heat, combine the chicken, water, bouillon, poultry seasoning, thyme, garlic powder, sage and salt and pepper. bring to a boil, reduce heat to low and allow to simmer. add the onion, celery, carrots, potatoes, green bell pepper and tomatoes, cover pot and allow to simmer for one hour, or until vegetables are tender and chicken is done.
• in a separate small bowl, combine the flour, buttermilk baking mix, parsley, ground black pepper and milk. mix together well and form into little balls. drop these balls into the simmering soup. simmer for 5 more minutes.
• remove chicken, debone, take off skin, chop the chicken meat and return to pot. heat through and serve.

Pot Roast For Many

Ingredients

• Servings: 16
• 4 pounds beef chuck roast
• 1/2 cup margarine
• 1 tablespoon onion salt
• 1 tablespoon garlic salt
• 1/4 cup white sugar
• 1/4 cup packed brown sugar
• 3 (.75 ounce) packets dry brown gravy mix
• 5 pounds baking potatoes, peeled and diced
• 2 pounds carrots, peeled and diced
• 2 cups water

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 30 mins

Ready Time: 2 hrs 45 mins


• preheat oven to 325 degrees f (165 degrees c).
• lightly coat the beef chuck roast with margarine. sprinkle onion salt, garlic salt, white and brown sugar and one package of gravy mix over the roast.
• in a large roasting pan, spread a layer of potatoes and carrots on the bottom of the pan. sprinkle 2/3 package of the gravy mix over the potato layer. place the prepared roast on the bottom layer of potatoes and carrots. surround the roast with the remaining potatoes and carrots, and sprinkle on the remaining gravy mix. add the remaining margarine and the water to the pan.
• cover and bake in the preheated oven for 30 minutes. reduce temperature to 300 degrees f (150 degrees c) and continue baking for 2 hours and 15 minutes, or to desired doneness.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

coq au vin, my way

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 6 skinless chicken thighs
• 2 cloves garlic, crushed
• 1 tablespoon italian seasoning
• 3 medium tomatoes, sliced
• 4 portobello mushrooms, sliced
• 1 pinch salt (optional)
• 1 teaspoon freshly ground black pepper
• 1 sweet onion, chopped
• 1/3 cup burgundy
• 1 cup heavy cream
• 1/4 cup shredded gruyere cheese
• 2 tablespoons cornstarch (optional)

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• heat oil in a large skillet over medium heat. add the chicken thighs, crushed garlic, and italian seasoning. brown the chicken thighs on both sides, then add the tomatoes and portobello mushrooms. season with salt and pepper. reduce heat to low, cover, and simmer for about 30 minutes.
• strain off about half of the liquid from the skillet, and pour in the burgundy . cover, and simmer for another 30 minutes. remove the chicken, tomatoes and mushrooms to a 8 or 9 inch square baking dish. cover with sliced onion, and set aside.
• preheat the oven to 350 degrees f (175 degrees c). bring the liquid remaining in the skillet to the boiling point over medium-low heat. gently whisk in the heavy cream and gruyere cheese. remove from the heat, and stir until smooth. if the sauce is not thick enough, whisk in the cornstarch, and simmer over very low heat until it thickens. pour the sauce over the chicken in the baking dish.
• bake for 30 minutes in the preheated oven, until onions are tender. let rest for 5 minutes before serving.

italian sausage soup with tortellini

Ingredients

• Servings: 8
• 1 pound sweet italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red
• 4 large tomatoes - peeled, seeded and chopped
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

Recipe

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

Ready Time: 1 hr 35 mins


• in a 5 quart dutch oven, brown sausage. remove sausage and drain, reserving 1 tablespoon of the drippings.
• saute onions and garlic in drippings. stir in beef broth, water, , tomatoes, carrots, basil, oregano, tomato sauce, and sausage. bring to a boil. reduce heat; simmer uncovered for 30 minutes.
• skim fat from the soup. stir in zucchini and parsley. simmer covered for 30 minutes. add tortellini during the last 10 minutes. sprinkle with parmesan cheese on top of each serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Singapore Noodles

Ingredients

• Servings: 8
• 1 pound dry vermicelli pasta
• 2 skinless, boneless chicken breast halves - cut into strips
• 2 butterfly lamb chops, thinly sliced
• 2 cloves garlic, crushed
• 3 tablespoons vegetable oil
• 1/2 onion, thinly sliced
• 2 carrots, thinly sliced
• 2 stalks celery, thinly sliced
• 1/2 (12 ounce) package frozen shrimp, thawed
• 1 cup bean sprouts
• 2 tablespoons soy sauce
• 3 tablespoons yellow curry powder
• 1/4 cup water

Recipe

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


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a deep skillet or fry pan, brown chicken, lamb and garlic in the oil over medium-high heat.
• reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. stir in celery and shrimp. cover and steam for 2 minutes.
• mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments

Rocky Mountain Stew

Ingredients

• Servings: 10
• 2 tablespoons vegetable oil
• 2 pounds sirloin tips, cubed
• 4 1/3 cups water, divided
• 1 tablespoon salt
• 1 teaspoon lemon juice
• 1/4 teaspoon paprika
• 1 clove garlic, crushed
• 1 teaspoon white sugar
• 1 teaspoon worcestershire sauce
• 1 bay leaf
• 4 potatoes, quartered
• 6 carrots, cut into 2 inch pieces
• 1 (14.5 ounce) can tiny whole onions
• 1/4 cup all-purpose flour
• 1/2 (10 ounce) package frozen green peas, thawed

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• in a large pot over medium heat, cook sirloin in oil until quite brown. pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms. stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, worcestershire and bay leaf. cover, reduce heat and simmer 2 1/2 hours.
• stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
• stir in onions. in a small bowl, combine flour with remaining 1/3 cup water. stir flour mixture into stew and cook until stew thickens. top with peas just before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

quick and easy chicken noodle soup

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 1/2 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Recipe

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


• in a large pot over medium heat, melt butter. cook onion and celery in butter until just tender, 5 minutes. pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. bring to a boil, then reduce heat and simmer 20 minutes before serving.

Oven Stew With Burgundy

Ingredients

• Servings: 8
• 2 pounds cubed beef stew meat
• 3 tablespoons all-purpose flour
• 4 carrots, sliced
• 2 stalks celery, sliced
• 2 onions, sliced
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 teaspoon ground dry mustard
• 1/4 teaspoon ground black pepper
• 3 cubes beef bouillon, crumbled
• 1 cup water
• 1 cup burgundy

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• cook the beef on the stove over medium heat in a large, ovenproof pot or roaster until brown. remove from heat and stir in flour until cubes are coated. stir in carrots, celery and onions. season with salt, thyme, mustard, pepper and bouillon. finally, pour in water and . cover.
• bake in preheated oven 4 hours. serve hot.

Steve's Chicken Noodle Soup

Ingredients

• Servings: 12
• 3 tablespoons vegetable oil
• 2 onions, diced
• 6 stalks celery, diced
• 6 carrot, diced
• 3/4 tablespoon chopped fresh rosemary
• 3/4 tablespoon chopped fresh tarragon
• 3/4 tablespoon chopped fresh thyme
• 3/4 tablespoon chopped italian flat leaf parsley
• 4 quarts low-fat, low sodium chicken broth
• 3 1/2 cups cubed skinless, boneless chicken breast meat
• 1 (16 ounce) package egg noodles
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• in a large skillet over medium heat, cook onions in oil until translucent. stir in celery, carrot, rosemary, tarragon, thyme and parsley and cook, covered, until vegetables are soft, 5 to 10 minutes.
• transfer vegetable mixture to a large pot and pour in chicken broth. simmer over low heat, covered, for 30 minutes.
• stir in chicken breast pieces and egg noodles and simmer, covered, 30 minutes more. season with salt and pepper.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

mom's spaghetti bolognese

Ingredients

• Servings: 8
• 1 (16 ounce) package spaghetti
• 2 tablespoons olive oil
• 3 slices bacon, diced
• 1 large onion, finely chopped
• 1 stalk celery, finely chopped
• 1 carrot, finely chopped
• 1 teaspoon dried oregano
• 3 cloves garlic, minced
• 1 pound lean ground beef
• 2 tablespoons balsamic vinegar
• 2 (28 ounce) cans crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons white sugar
• salt and ground black pepper to taste
• 2 tablespoons chopped fresh basil
• 1/4 cup freshly grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a rolling boil. cook the spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
• heat the olive oil in a large pot over medium heat. cook the bacon in the oil until crisp, 8 to 10 minutes. stir the onion, celery, carrot, and oregano into the bacon; continue cooking until the vegetables begin to soften, another 8 to 10 minutes. add the garlic and cook until fragrant, about 2 minutes. crumble the ground beef into the vegetable mixture; cook and stir until the beef is completely cooked and no longer pink, 8 to 10 minutes.
• pour the balsamic vinegar over the ground beef mixture; allow to simmer until the liquid evaporates, about 5 minutes. stir the crushed tomatoes, tomato paste, and sugar into the ground beef mixture; bring the mixture to a boil, season with salt and black pepper, and remove from heat. stir the fresh basil into the mixture.
• ladle the sauce over the cooked spaghetti. top with parmesan cheese to serve.

Maple Chicken Curry

Ingredients

• Servings: 4
• 2 tablespoons olive oil, or as needed, divided
• 3 skinless, boneless chicken breast halves, cut into chunks
• 1 onion, diced
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped (optional)
• 1 cup heavy whipping cream
• 2 tablespoons curry paste
• 1/4 cup maple syrup

Recipe

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


• heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken until no longer pink in the center, about 10 minutes. remove skillet from heat.
• heat 1 tablespoon olive oil in a separate skillet over medium heat; cook and stir onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. add carrots and cook over low heat until carrots are slightly tender, about 5 minutes more.
• mix chicken, cream, and curry paste into onion mixture and simmer until heated through, about 5 minutes. add maple syrup and simmer until thickened, about 5 minutes.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Rocky Mountain Stew

Ingredients

• Servings: 10
• 2 tablespoons vegetable oil
• 2 pounds sirloin tips, cubed
• 4 1/3 cups water, divided
• 1 tablespoon salt
• 1 teaspoon lemon juice
• 1/4 teaspoon paprika
• 1 clove garlic, crushed
• 1 teaspoon white sugar
• 1 teaspoon worcestershire sauce
• 1 bay leaf
• 4 potatoes, quartered
• 6 carrots, cut into 2 inch pieces
• 1 (14.5 ounce) can tiny whole onions
• 1/4 cup all-purpose flour
• 1/2 (10 ounce) package frozen green peas, thawed

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• in a large pot over medium heat, cook sirloin in oil until quite brown. pour 1 cup of water over the meat and drippings and cook, stirring, 2 minutes, until a dark gravy forms. stir in 3 cups water with the salt, lemon juice, paprika, garlic, sugar, worcestershire and bay leaf. cover, reduce heat and simmer 2 1/2 hours.
• stir potatoes and carrots into simmering stew and cook until tender, 20 minutes.
• stir in onions. in a small bowl, combine flour with remaining 1/3 cup water. stir flour mixture into stew and cook until stew thickens. top with peas just before serving.

Pota Brata (irish Flag Soup)

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 3 large white onions, diced
• 3 large carrots, diced
• 3 large stalks celery, diced
• 6 cloves garlic, chopped
• 1 1/2 quarts vegetable broth
• 3 tablespoons dried sage
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• heat the olive oil in a large pot over medium heat; cook and stir the onions, carrots, celery, and garlic in the hot oil until the onions are translucent, 5 to 7 minutes.
• pour the vegetable stock into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. season with the sage, salt, and black pepper. reduce heat to low, place a cover on the pot, and cook until the flavors blend, about 1 hour.
• pour the soup into a blender pitcher to no more than half full. hold the lid of the blender firmly in place. carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth and pour into your serving vessel. alternately, you can use a stick blender and puree the soup in the cooking pot.

potato chicken stew

Ingredients

• Servings: 6
• 4 cups cooked, cubed chicken breast meat
• 2/3 cup sliced fresh mushrooms
• 1 cup chopped onion, sauteed in butter
• 1 1/2 cups chopped carrots
• 6 cups chicken stock
• 1 teaspoon dried sage
• 1 teaspoon dried basil leaves
• 1 teaspoon garlic salt
• 1 teaspoon dried parsley
• 1 (10 ounce) package frozen mixed vegetables, thawed
• 3 cups cooked, diced red potatoes
• 1/2 cup chopped celery
• 1/8 cup all-purpose flour

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• combine chicken, mushrooms, onion, carrots and stock in a large saucepan over medium heat. simmer until carrots are tender, about 10 minutes.
• stir in sage, basil, garlic salt, parsley, mixed vegetables, potatoes and celery and cook until heated through. stir in flour to thicken sauce, then serve.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

italian sausage soup with tortellini

Ingredients

• Servings: 8
• 1 pound sweet italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red
• 4 large tomatoes - peeled, seeded and chopped
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

Recipe

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

Ready Time: 1 hr 35 mins


• in a 5 quart dutch oven, brown sausage. remove sausage and drain, reserving 1 tablespoon of the drippings.
• saute onions and garlic in drippings. stir in beef broth, water, , tomatoes, carrots, basil, oregano, tomato sauce, and sausage. bring to a boil. reduce heat; simmer uncovered for 30 minutes.
• skim fat from the soup. stir in zucchini and parsley. simmer covered for 30 minutes. add tortellini during the last 10 minutes. sprinkle with parmesan cheese on top of each serving.

Leftover Turkey Soup (slow Cooker)

Ingredients

• Servings: 8
• 2 quarts chicken broth
• 1 turkey carcass, skin and meat removed
• 1 onion, quartered
• 2 carrots, halved lengthwise
• 3 celery stalks, halved lengthwise
• 2 bay leaves
• 1 cup chopped carrots
• 1/3 cup chopped celery
• 1/4 cup chopped onion
• 2 cups penne pasta
• 3 cups chopped cooked turkey
• 1 (10.75 ounce) can condensed cream of mushroom soup (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 hrs

Ready Time: 10 hrs 20 mins


• combine chicken broth, turkey carcass, onion quarters, carrot halves, celery halves, and bay leaves in a slow cooker.
• cook on high for 4 hours. carefully strain broth, discard solids, and transfer broth to a bowl. rinse slow cooker.
• pour broth back into slow cooker; add chopped carrots, chopped celery, and chopped onion.
• cook on low for 3 hours. add penne pasta to slow cooker; cook for 2 1/2 more hours.
• mix turkey meat and cream of mushroom soup into soup and cook for 30 more minutes.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Easy Potato Sausage Soup

Ingredients

• Servings: 6
• 2 onions, chopped
• 1/2 cup margarine
• 4 cups diced potatoes
• 1 (10 ounce) package frozen diced carrots
• 1 pound polish sausage, sliced
• 1 green bell pepper, chopped
• 3 cups water
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 cups milk
• 3/4 cup dry potato flakes

Recipe

• using a large saucepan, brown onion in butter.
• add potatoes, carrots, green peppers, sausage, water, salt and pepper. cook on low, for about 45 minutes or until the potatoes are creamy.
• add milk and cook until heated through and then add instant potato flakes. if you want a creamy potato soup add a 1/2 cup potato flakes, or if you want your soup thick like stew add 1 cup of potato flakes.
• let soup sit for approximately 5 minutes in order to thicken and then serve.

cauliflower fried 'rice'

Ingredients

• Servings: 6
• 2 cups frozen peas
• 1/2 cup water
• 1/4 cup sesame oil, divided
• 4 cups cubed lamb loin
• 6 green onions, sliced
• 1 large carrot, cubed
• 2 cloves garlic, minced
• 20 ounces shredded cauliflower
• 6 tablespoons soy sauce
• 2 eggs, beaten

Recipe

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


• stir peas and water together in a saucepan; bring to a boil, reduce heat to medium-low, and cook and stir until peas are tender and heated through, about 5 minutes. drain and discard water.
• heat 2 tablespoons sesame oil in a wok over medium-high heat. cook and stir lamb in hot oil until lightly browned on all sides and cooked through, 7 to 10 minutes. transfer meat to a plate.
• heat remaining 2 tablespoons sesame oil the wok. saute green onions, carrot, and garlic in hot oil until just softened, about 5 minutes. add cauliflower; cook and stir until cauliflower had a tender but firm to the bite, 4 to 5 minutes.
• stir lamb and soy sauce into cauliflower mixture and stir-fry until mixture is hot and slightly browned, 3 to 5 minutes.
• move lamb-cauliflower mixture to one side of the wok; pour beaten eggs empty side. scramble eggs until cooked through, 3 to 5 minutes; stir cooked eggs into the lamb-cauliflower mixture, breaking up any large chunks.

stove top pot roast

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1 (3 pound) beef chuck roast
• 1 red onion, chopped
• 4 cloves garlic, crushed
• 4 stalks celery, chopped
• 1 tablespoon dried basil
• salt and pepper to taste
• 6 medium red potatoes, quartered
• 6 turnips, peeled and cut into chunks
• 6 carrots, peeled and cut into chunks

Recipe

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

Ready Time: 3 hrs 30 mins


• heat the oil in a large pot or dutch oven over medium-high heat. place the roast in the pot, and quickly brown on all sides.
• fill the pot with enough water to cover the roast. add the onion, garlic, celery, basil, salt and pepper. bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. add potatoes and turnips; simmer for an additional 15 minutes. add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. taste, and adjust salt and pepper if needed before serving.

quick and easy chicken noodle soup

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 1/2 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Recipe

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


• in a large pot over medium heat, melt butter. cook onion and celery in butter until just tender, 5 minutes. pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. bring to a boil, then reduce heat and simmer 20 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

green chile chicken stew

Ingredients

• Servings: 8
• 1 (4 pound) whole chicken
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 tablespoon dried basil
• 1 (4 ounce) can canned green chile peppers, chopped
• 4 habanero peppers, seeded and minced
• 1 onion, chopped
• 2 cloves garlic, minced
• 5 carrots, chopped
• 5 stalks celery, chopped
• 1 (14.5 ounce) can stewed tomatoes (optional)
• 3 potatoes, peeled and cubed
• 3 tablespoons all-purpose flour
• salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 3 hrs 10 mins


• put the chicken in a large pot over medium heat and add water to cover. add the cumin, thyme, marjoram and basil. bring to a boil, reduce heat to medium low and simmer for 2 1/2 hours (or pressure cook for 45 minutes). remove the chicken from the pot and allow it to cool. discard the bones and the skin and chop the chicken meat into bite-size pieces.
• return the chicken to the pot and add the green chile peppers, habanero chile peppers, onion, garlic, carrots, celery, tomatoes and potatoes. simmer for 30 minutes, or until the potatoes and carrots are tender (or pressure cook for 10 minutes). in a separate small bowl, mix the flour with some water and add to the soup, stirring well so the flour does not clump. raise heat, bring just to a boil and remove from heat. season with salt and pepper to taste and serve.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Take Out-style Fried Rice

Ingredients

• Servings: 4
• 4 teaspoons canola oil, divided
• 2 eggs, beaten
• 2 carrots, chopped
• salt and ground black pepper to taste
• 3 cloves garlic, crushed
• 1 cup frozen peas
• 4 scallions, minced
• 4 cups cooked rice
• 1 teaspoon soy sauce, or to taste

Recipe

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


• heat a wok or large skillet over high heat; add 1 teaspoon canola oil. cook and stir eggs in the hot oil until scrambled and set, 3 to 4 minutes. transfer eggs to a plate, clean the wok, and return to high heat.
• mix 1 tablespoon canola oil, carrots, and salt in the hot wok; cook and stir for 2 minutes. add garlic to carrots; cook and stir until garlic is fragrant and browned, about 2 minutes. stir peas and scallions into carrot mixture; cook and stir until peas are warmed, 1 to 2 minutes. lower heat to medium.
• stir rice into carrot mixture; add scrambled eggs, soy sauce, salt, and pepper. cook and stir rice mixture until heated through, 2 to 3 minutes.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

Classic Macaroni Salad

Ingredients

• Servings: 10
• 4 cups uncooked elbow macaroni
• 1 cup mayonnaise
• 1/4 cup distilled white vinegar
• 2/3 cup white sugar
• 2 1/2 tablespoons prepared yellow mustard
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1/4 cup grated carrot (optional)
• 2 tablespoons chopped pimento peppers (optional)

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• bring a large pot of lightly salted water to a boil. add the macaroni, and cook until tender, about 8 minutes. rinse under cold water and drain.
• in a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. stir in the onion, celery, green pepper, carrot, pimentos and macaroni. refrigerate for at least 4 hours before serving, but preferably overnight.

Slow Cooker Beef Stew

Ingredients

• Servings: 6
• 1 medium onion, chopped
• 2 cups baby carrots
• 2 cups sliced celery
• 1 pound red potatoes, unpeeled, cubed
• 2 pounds beef stew meat, cut into bite-size chunks
• 2 teaspoons dried thyme leaves
• 1 (14.5 ounce) can hunt’s® diced tomatoes, undrained
• 1/4 cup water
• 1 (6 ounce) can hunt's® tomato paste

Recipe

Preparation Time: 20 mins Ready Time: 8 hrs 30 mins


• place onions evenly on bottom of 3-1/2-quart or larger slow cooker. top with layers of carrots, celery, potatoes and meat; sprinkle with thyme. pour diced tomatoes with their juice and the water over meat. cover slow cooker with lid.
• cook on low 8 to 10 hours (or on high 4 to 5 hours), or until meat is tender.
• stir in tomato paste; cover. cook an additional 10 minutes.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.

tortellini minestrone soup

Ingredients

• Servings: 8
• 1 1/2 pounds italian sausage
• 1 cup chopped onion
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 (16 ounce) can whole peeled tomatoes, cut into pieces
• 2 cups thinly sliced carrots
• 1 cup thinly sliced celery
• 1 cup ketchup
• 3/4 cup dry red
• 1 (9 ounce) package refrigerated cheese tortellini
• 2 cups thinly sliced zucchini
• 1/4 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 35 mins


• heat a dutch oven or large skillet over medium-high heat. cook and stir sausage in the dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
• stir chicken broth, tomatoes, carrots, celery, ketchup, and red into sausage mixture; bring to a boil. reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. ladle soup into serving bowls and top with parmesan cheese.

Quinoa Pilaf With Shredded Chicken

Ingredients

• Servings: 4
• 2 tablespoons coconut oil
• 1 small onion, diced
• 1 stalk celery, diced
• 3 carrots, diced
• 1 cup quinoa
• 2 cups chicken broth
• 1 tablespoon italian seasoning
• 1 teaspoon chopped fresh sage
• 1 cup shredded cooked chicken meat
• salt and black pepper to taste

Recipe

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


• heat the coconut oil in a saucepan over medium heat. cook and stir the onion, celery, and carrots in the hot oil until tender, about 7 minutes. add the quinoa, chicken broth, italian seasoning, and sage. bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. stir in the chicken meat; season with salt and pepper.

italian sausage soup with tortellini

Ingredients

• Servings: 8
• 1 pound sweet italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red
• 4 large tomatoes - peeled, seeded and chopped
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

Recipe

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

Ready Time: 1 hr 35 mins


• in a 5 quart dutch oven, brown sausage. remove sausage and drain, reserving 1 tablespoon of the drippings.
• saute onions and garlic in drippings. stir in beef broth, water, , tomatoes, carrots, basil, oregano, tomato sauce, and sausage. bring to a boil. reduce heat; simmer uncovered for 30 minutes.
• skim fat from the soup. stir in zucchini and parsley. simmer covered for 30 minutes. add tortellini during the last 10 minutes. sprinkle with parmesan cheese on top of each serving.

quick and easy chicken noodle soup

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 1/2 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Recipe

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


• in a large pot over medium heat, melt butter. cook onion and celery in butter until just tender, 5 minutes. pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. bring to a boil, then reduce heat and simmer 20 minutes before serving.

Chicken Pot Pie Ix

Ingredients

• Servings: 1
• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Recipe

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


• preheat oven to 425 degrees f (220 degrees c.)
• in a saucepan, combine chicken, carrots, peas, and celery. add water to cover and boil for 15 minutes. remove from heat, drain and set aside.
• in the saucepan over medium heat, cook onions in butter until soft and translucent. stir in flour, salt, pepper, and celery seed. slowly stir in chicken broth and milk. simmer over medium-low heat until thick. remove from heat and set aside.
• place the chicken mixture in bottom pie crust. pour hot liquid mixture over. cover with top crust, seal edges, and cut away excess dough. make several small slits in the top to allow steam to escape.
• bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. cool for 10 minutes before serving.