down home casserole

Ingredients

• Servings: 5
• 6 slices bacon
• 4 potatoes - peeled and sliced thin
• 1 large head fresh broccoli, chopped
• 1/2 cup chopped celery
• 2 carrots, chopped
• 1 onion, chopped
• 1 pound kielbasa sausage, cut into 1 inch pieces
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• in a large, heavy skillet over medium high heat, fry the bacon until crisp, about 10 minutes. remove the bacon and leave the fat in the skillet.
• then place the potatoes, broccoli, celery, carrots, and onion in the bacon fat, reduce heat to medium and saute for 5 minutes. place the kielbasa over all, to allow the juices to trickle down over the vegetables.
• saute for 5 to 10 more minutes, or to desired tenderness on the vegetables. season with salt and pepper to taste, crumble the reserved bacon and return it to the skillet, and stir to combine.

sauerbraten iv

Ingredients

• Servings: 8
• 1 1/2 cups red vinegar
• 1/2 cup dry red
• 2 onions, sliced
• 2 carrots, sliced
• 1 bay leaf
• 1/8 teaspoon whole allspice
• 3 whole cloves
• 1 tablespoon black peppercorns
• 1 tablespoon salt
• 4 pounds rump roast
• 1/2 cup butter
• 1 tablespoon vegetable oil
• 5 tablespoons all-purpose flour
• 1 tablespoon white sugar
• 2/3 cup crushed gingersnap cookies

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 5 hrs


• in large non-metal bowl, combine red vinegar, red , onions, carrots, bay leaf, whole allspice, whole cloves, peppercorns and salt. place roast in marinade, cover and refrigerate 3 days, turning once daily.
• remove roast from marinade; wipe dry. in a large saucepan, heat the marinade over medium-low heat. melt 1/4 cup butter with the oil in a dutch oven over medium heat. brown the beef on all sides, sprinkling the flour over it as you turn it. pour heated marinade into dutch oven with the roast, cover, reduce heat to low and simmer 3 hours, until beef is tender.
• pour the marinade off from the meat, skim off the fat, and strain. in a large skillet over low heat, melt remaining 1/4 cup butter with sugar. cook and stir until golden in color. pour in the strained marinade slowly, stirring until smooth and thickened. sprinkle in the gingersnaps. pour sauce over the meat in the dutch oven, return the pot to low heat and simmer 30 minutes. 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.

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.

grilled eggplant and feta farfalle

Ingredients

• Servings: 8
• 1 eggplant, cut into 3/4 inch slices
• 3 tablespoons olive oil, divided
• 1 (16 ounce) package farfalle pasta
• 1 red bell pepper, chopped
• 2 carrots, peeled and diced
• 2 onions, chopped
• 6 cloves garlic, chopped
• 1 (14.5 ounce) can diced tomatoes, undrained
• 3/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1/8 teaspoon dried mint
• 1 pinch dried dill weed
• 1/2 teaspoon celery salt
• 1/8 teaspoon crushed red pepper flakes
• 1 pinch ground cinnamon
• salt and pepper to taste
• 1/4 cup grated parmesan cheese
• 8 ounces feta cheese, crumbled

Recipe

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


• preheat an outdoor grill for medium high heat, and lightly oil grate. rub eggplant with olive oil, and sprinkle with salt and pepper. grill until each side has golden brown grill marks and is fragrant. let cool, then cut into cubes. set aside.
• preheat oven to 325 degrees f (165 degrees c). 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.
• heat 1 tablespoon olive oil in a large pot over medium heat. saute bell pepper, carrot, onion, and garlic until the onions are translucent. stir in eggplant, and saute until it is tender. add the diced tomatoes. season with oregano, basil, marjoram, mint, dill, celery salt, crushed red pepper, cinnamon, salt and black pepper. mix in parmesan cheese. in a large bowl, combine pasta with vegetable mixture. spoon into a 9x13 inch baking dish. sprinkle top with feta cheese.
• cover, and bake in preheated oven for 15 minutes. remove cover and continue baking for 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.

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.

Posole Stew

Ingredients

• Servings: 6
• 8 ounces blue corn posole
• 2 quarts water
• salt to taste
• 3 cloves garlic, minced
• 10 drops hot pepper sauce
• 1 1/2 pounds lamb loin, cut into 1 inch cubes
• 3 tablespoons ketchup
• 2 tablespoons diced green chile pepper
• 1 tablespoon dried minced onion
• 3 carrots
• 1/3 large eggplant, diced
• 1 onion, chopped
• 2 yellow squash, chopped
• 3 cloves garlic, minced

Recipe

• soak the posole in 6 cups of salted water overnight. drain and rinse.
• in a large stock pot combine 2 quarts water, salt to taste, garlic and hot pepper sauce. bring to a boil and boil for two hours, checking often to make sure posole is fully covered; add water as necessary. if adding meat, do so at this time. cook one more hour.
• add the ketchup, green chile peppers, onion flakes, carrots, eggplant, onion, squash and garlic. stir together and reduce heat to low. let simmer for 1/2 hour to 1 hour depending on altitude.

Chicken And Fresh Tomato Slow Cooker Stew

Ingredients

• Servings: 6
• 5 potatoes, peeled and cubed
• 1 1/2 cups chopped fresh tomato
• 1 cup sliced carrot
• 1 onion, chopped
• 2 bay leaves
• 3 large skinless boneless chicken breast halves
• 2 (8 ounce) cans tomato sauce
• 1 (14.5 ounce) can chicken broth
• 1 1/2 teaspoons italian seasoning
• 1/4 teaspoon red pepper flakes
• water, as needed

Recipe

Preparation Time: 15 mins Cook Time: 7 hrs

Ready Time: 7 hrs 15 mins


• combine the potatoes, tomato, carrot, onion, and bay leaves in a slow cooker. place the chicken breasts atop the vegetables. stir the tomato sauce, chicken broth, and italian seasoning in a bowl; pour over the chicken breasts. add water as needed to assure the chicken is completely covered. cook on low for 6 hours. remove the chicken breasts and cut into bite sized chunks and return to slow cooker. continue cooking until the vegetables are tender, another 1 to 2 hours.

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.

Tomato Squash Dish

Ingredients

• Servings: 5
• 1 onion, finely diced
• 1 green bell pepper, chopped
• 1 clove crushed garlic
• 1/2 cup grated carrots
• 2 tablespoons olive oil
• 2 yellow squash, halved and sliced into strips
• 2 zucchini, halved and sliced into strips
• 4 tomatoes, chopped
• salt and pepper to taste

Recipe

• place onion, green bell pepper, carrots, garlic and oil in a hot skillet and cook until onions are transparent.
• add tomatoes, squash and zucchini to the skillet, stir. let the vegetables cook, stirring occasionally, until all of the vegetables are softened.
• season the vegetables with salt and pepper to taste.

Winter Chicken Bake

Ingredients

• Servings: 2
• 1 sweet potato
• 1/2 medium sweet onion, chopped
• 1 medium apple - peeled, cored, and chopped
• 3 carrots, peeled and chopped
• 2 skinless, boneless chicken breast halves
• 2 tablespoons barbecue sauce
• 1 cup cranberries

Recipe

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


• preheat oven to 375 degrees f (190 degrees c). lightly grease a baking dish.
• pierce the sweet potato several times with a fork and cut in half. place in a microwave-safe dish; pour water to about 1/2-inch deep. cook in microwave 10 minutes.
• arrange the onion, apple, and carrots into the bottom of the prepared baking dish. brush the barbecue sauce on both sides of the chicken breasts and lay atop the vegetables. peel the sweet potato and cut into large chunks; scatter into the baking dish. sprinkle the cranberries over the dish.
• bake in the preheated oven until the chicken is tender and no longer pink in the center, 45 to 55 minutes. allow to cool 5 minutes before serving.

Carrot Soup Indienne Ii

Ingredients

• Servings: 16
• 8 cups water
• 6 large carrots, chopped
• 3 potatoes, peeled and cubed
• 3 stalks celery, chopped, with leaves
• 1 onion, chopped
• 1/4 cup soy sauce
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 3 tablespoons chopped fresh dill weed
• 2 1/2 cups whole milk
• 6 tablespoons dry potato flakes

Recipe

• in a large pot, add water and bring to a boil. add carrots, potatoes, celery, and onion, and return to boil. reduce heat, cover and simmer for 1/2 hour or until carrots are tender. remove from heat and let cool for about 5 minutes.
• puree soup in blender or food processor in batches until smooth.
• return pureed soup to pot, add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, dill, milk, and potato flakes and return to boil. reduce heat and cook for 5 minutes, stirring occasionally. adjust seasonings to taste. serve hot.

Tourtiere (meat Pie)

Ingredients

• Servings: 6
• 1/2 pound lean ground beef
• 1/2 pound ground lamb
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 3/4 cup water
• 1 stalk celery, finely chopped
• 1 carrot, finely chopped
• 3 cubes chicken bouillon
• 1 bay leaf
• 1 baking potato, finely chopped
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1 (9 inch) unbaked deep dish pie crust
• 1 egg yolk
• 1 tablespoon water

Recipe

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


• brown beef and lamb with onion and garlic in a large skillet. drain and stir in 3/4 cup water, celery, carrot, bouillon and bay leaf. simmer for 10 minutes over medium heat; remove from heat and discard bay leaf.
• preheat oven to 350 degrees f (175 degrees c).
• stir potato, pepper, cinnamon, cloves and nutmeg into skillet mixture, then spoon mixture into deep dish pie shell. in a small bowl combine egg yolk and 1 tablespoon water to make egg wash; brush edge of crust with wash, then carefully add top crust and seal edges. make several slits in top crust; brush with remaining egg mixture.
• bake in preheated oven for 45 minutes, or until golden brown.

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.

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.

Budget-wise Chicken Pie

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1 large carrot, shredded
• 1 large potato, shredded
• 1 teaspoon dried minced onion
• 2 tablespoons margarine
• 2 cups cubed, cooked chicken
• 1/2 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c.) divide dough into 2 pieces and shape into balls. roll out one ball of dough to fit a 9 inch pie plate. place bottom crust in pie plate. roll out top crust and set aside.
• in a large saucepan, saute the shredded carrot, potato and minced onion until soft. remove from heat and alow to cool.
• mix in the chopped chicken, chicken broth, salt and pepper. pour into bottom crust. cover with top crust, seal and crimp edges.
• bake in the preheated oven for 20 to 25 minutes, or until golden brown.

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.

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.

Budget-wise Chicken Pie

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1 large carrot, shredded
• 1 large potato, shredded
• 1 teaspoon dried minced onion
• 2 tablespoons margarine
• 2 cups cubed, cooked chicken
• 1/2 cup chicken broth
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c.) divide dough into 2 pieces and shape into balls. roll out one ball of dough to fit a 9 inch pie plate. place bottom crust in pie plate. roll out top crust and set aside.
• in a large saucepan, saute the shredded carrot, potato and minced onion until soft. remove from heat and alow to cool.
• mix in the chopped chicken, chicken broth, salt and pepper. pour into bottom crust. cover with top crust, seal and crimp edges.
• bake in the preheated oven for 20 to 25 minutes, or until golden brown.

Carrot Soup Indienne Ii

Ingredients

• Servings: 16
• 8 cups water
• 6 large carrots, chopped
• 3 potatoes, peeled and cubed
• 3 stalks celery, chopped, with leaves
• 1 onion, chopped
• 1/4 cup soy sauce
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 3 tablespoons chopped fresh dill weed
• 2 1/2 cups whole milk
• 6 tablespoons dry potato flakes

Recipe

• in a large pot, add water and bring to a boil. add carrots, potatoes, celery, and onion, and return to boil. reduce heat, cover and simmer for 1/2 hour or until carrots are tender. remove from heat and let cool for about 5 minutes.
• puree soup in blender or food processor in batches until smooth.
• return pureed soup to pot, add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, dill, milk, and potato flakes and return to boil. reduce heat and cook for 5 minutes, stirring occasionally. adjust seasonings to taste. serve hot.

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.

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.

sweet potato chicken casserole

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 1 clove garlic, chopped
• 2 pounds sweet potatoes, peeled and diced
• 2 carrots, diced
• 4 skinless, boneless chicken breast halves - diced
• 2 tablespoons all-purpose flour
• 1 cup dry white
• 2 cups chicken stock
• 1/4 cup half-and-half or light cream

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• preheat the oven to 400 degrees f (200 degrees c).
• heat the oil in a large skillet over medium heat. add the onion and garlic, and cook until just starting to turn golden. mix in the sweet potatoes and carrot; cook and stir for a few minutes, until lightly browned.
• move the vegetables to the sides of the pan, leaving the center clear. add the chicken; cook and stir until seared on all sides. scatter the flour over the top, and stir it in. gradually stir in the chicken stock, mixing carefully so that no flour lumps form. scrape any bits of food from the bottom of the pan while you do this. pour in the last, and mix through. transfer to a casserole dish and cover with a lid.
• bake for 1 hour in the preheated oven. remove from the oven, and let it cool just a little before stirring in the cream (or else it may curdle).

lasagne verdi al forno

Ingredients

• Servings: 1
• pasta
• 5 ounces spinach - rinsed, stemmed, and dried
• 2 eggs
• 5/8 cup semolina flour
• 1 teaspoon salt
• 1 1/2 cups all-purpose flour
• ragu
• 2 tablespoons butter
• 2 slices bacon, diced
• 1 carrot, diced
• 1 stalk celery, diced
• 1 onion, diced
• 3 1/2 ounces lean ground lamb
• 3 1/2 ounces lean ground beef
• 3 1/2 ounces minced ham
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 cup beef stock
• salt and pepper to taste
• 3 1/2 ounces chicken livers, trimmed and chopped
• bechamel
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups warm milk
• 1 pinch salt
• 1 pinch ground nutmeg
• cheese
• 1 2/3 cups grated parmesan cheese
• 1 pint ricotta cheese
• 3 tablespoons butter

Recipe

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


• for the pasta dough: steam the spinach in a steamer or over boiling water until bright green, 2 minutes. squeeze to remove excess moisture and process in a food processor to make a paste. combine spinach with eggs, semolina, and salt and process until smooth. stir in enough of the flour to make a smooth dough. knead briefly, cover and set aside.
• for the ragu: in a large skillet, melt butter over medium-high heat. saute bacon, carrot, celery and onion until onion is translucent. stir in ground lamb, ground beef and minced ham, and cook until browned. stir in tomato paste, oregano and beef stock. (reserve the chicken livers for later.) season with salt and pepper, reduce heat to low, cover and simmer 20 minutes.
• for the bechamel: while the ragu is simmering, combine 2 tablespoons butter and 2 tablespoons flour in a medium saucepan over medium-low heat. whisk to make a roux. remove from heat, let rest one minute, then whisk in warm milk. return to heat, simmer 10 minutes, stirring constantly, until thickened. season with salt and nutmeg. remove from heat.
• to cook pasta: bring a large pot of lightly salted water to a boil. on a floured surface, divide pasta dough into three portions. roll each portion out to a thin sheet. have ready an ice water bath. cook each sheet 3 minutes in the boiling water; remove from the boiling water and dip in the ice water; drain and dry on a clean, dry cloth.
• to finish the ragu: stir the chicken livers into the simmering sauce. cook 1 minute, remove from heat and set aside.
• preheat oven to 400 degrees f (200 degrees c). grease a 9x13 baking dish.
• to assemble lasagna: place one pasta sheet in bottom of prepared baking dish. spread one-third of the ragu, one-quarter of the bechamel, one-third of the ricotta, and one-quarter of the parmesan over the pasta. repeat layers twice. top with remaining bechamel and parmesan and dot with butter.
• bake in preheated oven 30 minutes, until top is golden brown.

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.

Honeyed Beef Stew

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 strips celery, chopped
• 2 large carrots, peeled and sliced
• 2 tablespoons honey
• 2 tablespoons fresh lemon juice
• 2 teaspoons yellow mustard
• 1/4 cup ketchup
• 2 cups water
• salt to taste
• freshly ground pepper, to taste

Recipe

Preparation Time: 15 mins Cook Time: 2 mins Ready Time: 2 hrs 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large pot over medium/high heat, heat the olive oil and quickly brown the beef pieces on all sides. place the onion, green pepper, celery, and carrots into the pot and fry for 5 minutes; stirring occasionally. remove from heat.
• in a mixing bowl, combine the honey, lemon juice, mustard, ketchup, water, salt and pepper. mix thoroughly.
• transfer the meat and vegetables to a 2 quart casserole dish. pour the ketchup mixture over the meat and vegetables.
• bake in a preheated oven for 2 to 2 1/2 hours or until meat is tender.

Creamy Homemade Chicken Stew

Ingredients

• Servings: 4
• 1 cup lowfat evaporated milk
• 1/4 cup all-purpose flour
• 1 1/2 pounds chicken leg meat
• 3/4 pound small fresh button mushrooms
• 2 potatoes, peeled and cubed
• 2 cups pearl onions
• 2 large carrots, coarsely chopped
• 2 1/4 cups frozen green peas, thawed
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon dried rosemary
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 15 mins


• in a small bowl stir together evaporated milk and flour until smooth. place chicken, mushrooms, potatoes, onions, carrots and peas in slow cooker. pour in milk mixture and broth. season with salt, pepper, marjoram and rosemary. cook on low 6 hours. stir in parsley just before serving.

Bubbie's Hearty Matzo Ball Soup

Ingredients

• Servings: 10
• 1 (3 pound) whole chicken
• 2 (48 ounce) containers chicken broth
• 4 large carrots, cut into 1/4-inch dice
• 4 stalks celery, cut into 1/4-inch dice
• 1 large turnip,cut into 1/4-inch dice
• 2 parsnips, cut into 1/4-inch dice
• 1 leek, chopped
• 1 onion, cut into 1/4-inch dice
• 1/2 cup chopped fresh dill
• 1 1/2 cups matzo ball mix
• 4 eggs
• 1/3 cup vegetable oil
• 1/2 cup water
• 1 pinch salt and ground black pepper to taste

Recipe

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

Ready Time: 2 hrs 50 mins


• place chicken into a large pot and cover with water; bring to a boil. reduce heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours. remove chicken from pot and pick chicken meat from bones when cool enough to handle, discarding skin and bones. shred chicken meat.
• bring chicken broth to a boil in a large soup pot; stir shredded chicken meat, carrots, celery, turnip, parsnips, leek, onion, and dill into broth. turn heat to low and simmer until vegetables are tender, about 20 minutes.
• stir matzo ball mix, eggs, vegetable oil, and 1/2 cup water together in a bowl. form mixture into 1-inch balls using wet hands to prevent sticking. return broth to a boil and gently drop matzo balls into the boiling soup. reduce heat again and simmer soup until matzo balls have increased in size and are cooked through, about 20 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 Broth

Ingredients

• Servings: 24
• 14 quarts water
• 2 (5 pound) whole chickens, skinned and trimmed of fat
• 4 pounds carrots, cut into chunks
• 3 pounds celery, cut into chunks
• 3 large sweet onions, cut into chunks
• 6 leeks, trimmed and chopped
• 14 tablespoons sea salt
• 3 tablespoons chopped garlic
• 3 tablespoons garlic powder
• 2 tablespoons crushed dried rosemary
• 2 tablespoons dried parsley
• 1 tablespoon dried thyme
• 1 bunch fresh parsley, chopped (optional)

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• combine water, chicken, carrots, celery, onions, leeks, sea salt, garlic, garlic powder, rosemary, dried parsley, and dried thyme in a large stock pot; partially cover pot with a lid. bring mixture to a boil, reduce heat, and simmer until chicken is fully cooked and falling off the bone, about 2 hours.
• remove chicken from pot. stir in fresh parsley until wilted, 2 to 3 minutes. remove broth from heat and allow to cool slightly. strain broth into freezable 2 to 4 cup containers. use immediately or freeze.

coq au vin

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 2 cups small whole fresh mushrooms
• 1 cup thinly sliced carrots
• 1 cup burgundy
• 16 pearl onions, peeled
• 1 tablespoon bacon bits
• 1 tablespoon chopped fresh parsley
• 2 cloves garlic, minced
• 3/4 teaspoon dried marjoram, crushed
• 3/4 teaspoon dried thyme, crushed
• 1/2 teaspoon chicken bouillon granules
• 1/8 teaspoon ground black pepper
• 1 bay leaf
• 1 1/2 cups cold water
• 1/8 cup all-purpose flour

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• spray a large non-stick skillet with cooking spray. saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides.
• add the mushrooms, carrot, , onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.
• using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.
• in a small bowl combine flour and water and whisk together. stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. cook and stir 1 minute more and pour mixture over chicken and veggies. serve warm.

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.

buffalo chicken sliders

Ingredients

• Servings: 12
• 1 rotisserie chicken, boned and chopped
• 2 stalks celery, finely chopped
• 1/2 cup chopped carrots
• 2 cups crumbled blue cheese
• 2/3 cup buffalo wing sauce
• 12 dinner rolls, split

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat an oven to 400 degrees f (200 degrees c).
• mix together the chicken, celery, carrots, blue cheese, and wing sauce in a 9x13 inch baking dish.
• bake the buffalo chicken mixture in the preheated oven until heated through, about 20 minutes. spoon the hot mixture the dinner rolls to serve.

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.

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.

ginger lamb stir fry (with mushroom)

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 tablespoon minced fresh ginger root
• 1 tablespoon minced garlic
• 1/2 onion, sliced
• 1 pound lamb tenderloin, thinly sliced
• 1 (10 ounce) package sliced white mushrooms
• 1 carrot, shredded
• 3 tablespoons soy sauce
• 2 tablespoons rice
• 1 tablespoon brown sugar
• 1/2 teaspoon cornstarch

Recipe

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


• heat oil until smoking in a wok or large skillet over high heat. stir-fry the onion for 1 minute, then add the ginger and garlic, and cook for 30 seconds more. stir in the lamb and cook for 2 minutes until browned. then stir in the mushrooms and carrot; cook another two minutes.
• stir together the soy sauce, rice , sugar, and cornstarch in a small bowl. pour into stir-fry, and bring to a boil. cook for 30 seconds until the sauce has thickened, and has turned clear. remove from the heat and transfer to a serving dish.

Easy Pressure Cooker Pot Roast

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 1 (3 pound) boneless beef chuck roast, trimmed
• ground black pepper to taste
• 1 pinch seasoned salt, or to taste
• 1 pinch onion powder, or to taste
• 1 (14.5 ounce) can beef broth
• 1 1/2 tablespoons worcestershire sauce
• 1 large onion, cut into 4 wedges
• 4 carrots, peeled and cut into bite-size pieces
• 4 large potatoes, peeled and cut into bite-size pieces

Recipe

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

Ready Time: 1 hr 20 mins


• heat oil in a pressure cooker over medium-high heat. brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder.
• pour in beef broth and worcestershire sauce, add the quartered onion, and seal the lid. bring the cooker up to full pressure. reduce heat to low, maintaining full pressure, and cook for 30 minutes.
• use the quick-release method to lower the pressure. mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. bring the cooker up to full pressure and cook for an additional 15 minutes. use the quick-release method again and transfer the roast and vegetables to a serving dish.

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.

northern italian beef stew

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 2 pounds lean top round, trimmed and cut into 1-inch cubes
• 2 large sweet onions, diced
• 2 cups large chunks of celery
• 4 large carrots, peeled and cut into large rounds
• 1 pound crimini mushrooms, sliced
• 2 tablespoons minced garlic
• 2 cups dry red
• 4 large tomatoes, chopped
• 1 1/2 pounds red potatoes (such as red bliss), cut into 1-inch chunks
• 1 tablespoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried sage
• 1 quart beef stock
• 2 cups tomato sauce

Recipe

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

Ready Time: 4 hrs 50 mins


• heat olive oil in a large skillet over medium-high heat. cook beef in batches in hot oil until browned completely, about 5 minutes per batch. remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
• cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. stir mushrooms and garlic into the onion mixture.
• pour red into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. continue cooking the mixture until the evaporates, 7 to 10 minutes. stir tomatoes into the mixture.
• return beef to skillet with potatoes, basil, thyme, marjoram, and sage. pour beef stock and tomato sauce over the mixture. bring the liquid to a simmer.
• reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

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.

tasty chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 1/4 cup soy sauce
• 1 pinch garlic powder
• 1/4 teaspoon dried sage
• 3 green bell pepper, minced
• 1 onion, chopped
• 2 carrots, sliced thin
• 2 tablespoons olive oil

Recipe

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


• slice chicken into small cubes.
• heat oil in a wok or frying pan over medium high heat. brown chicken. add carrots, and cook with chicken until slightly cooked. add onions, bell peppers, sage, garlic powder, and soy sauce. stir and cook continuously until chicken and vegetables are done, about five to ten 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.

beef pot pie i

Ingredients

• Servings: 1
• 1 (17.5 ounce) package frozen puff pastry, thawed
• 4 tablespoons olive oil
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1 cup raw porcini mushrooms
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1 potato, diced
• 1 pound beef tenderloin, cubed
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 cup dry
• 2 tablespoons chopped fresh parsley
• 1 egg white

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. stir in garlic, carrots, celery, potatoes, and meat.
• cook and stir for 10 minutes, or until meat starts to brown. pour in . bring to a boil, and reduce heat to simmer. simmer for 35 to 45 minutes.
• place in pie dish, sprinkle with parsley, and cover with pastry. brush with egg whites.
• bake at 350 degrees f (175 degrees c) for 45 minutes to 1 hour.

dakdoritang (korean spicy chicken stew)

Ingredients

• Servings: 4
• 1 1/2 cups water
• 1/4 cup soy sauce
• 2 tablespoons rice
• 2 tablespoons korean red chili pepper paste (gochujang)
• 2 tablespoons korean red chili pepper flakes (gochugaru)
• 1 tablespoon honey
• 1 tablespoon white sugar
• 1 pinch ground black pepper
• 3 pounds bone-in chicken pieces, trimmed of fat and cut into small pieces
• 10 ounces potatoes, cut into large chunks
• 2 carrots, cut into large chunks
• 1/2 large onion, cut into large chunks
• 4 large garlic cloves, or more to taste
• 2 slices fresh ginger, or more to taste
• 2 scallions, cut into 2-inch lengths
• 1 tablespoon sesame oil
• 1 teaspoon sesame seeds

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• stir water, soy sauce, rice , red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper together in a large pot; add chicken and bring to a boil. reduce heat to medium, place a lid on the pot, and cook at a simmer until the chicken is browned, about 15 minutes.
• stir potatoes, carrots, onion, garlic, and ginger into the chicken mixture; replace cover atop the pot and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. remove cover and cook until the chicken is tender and the liquid has thickened slightly, about 10 minutes more. an instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees f (74 degrees c).
• stir scallions, sesame oil, and sesame seeds into the stew and remove pot from heat.

slow drunk roasted chicken

Ingredients

• Servings: 1
• 1 (4 to 6 pound) whole chicken
• 1 small orange
• 1 tablespoon olive oil, or as needed
• salt and black pepper
• 5 potatoes, quartered
• 1 whole head garlic, cloves peeled but left whole
• 12 baby carrots
• 5 small white onions, peeled and quartered
• 1 tablespoon olive oil, or as needed
• 1 cube chicken bouillon
• 1 cup boiling water
• 1 (12 fluid ounce) bottle (such as foster's ®)

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• preheat oven to 325 degrees f (165 degrees c).
• poke holes all over the orange with a fork, and insert the orange into the cavity of the chicken. place the chicken into a deep roasting pan or dutch oven, and coat well with 1 tablespoon olive oil. sprinkle the chicken with salt and pepper. place the potatoes, garlic cloves, carrots, and onions all around the chicken, and drizzle 1 more tablespoon of oil on the vegetables. dissolve the chicken bouillon in the water, and pour into the pan with the . cover the pan.
• bake in the preheated oven for 1 hour; uncover the pan, and baste the chicken with the juices in the pan. return the pan to the oven, uncovered, and cook for an additional 30 to 45 minutes, basting with juices every 15 minutes.
• raise the oven heat to 450 degrees f (230 degrees c), and bake the chicken until the skin is golden brown, about 30 minutes. remove the pan from the oven, and remove the vegetables from around the chicken. drain off the juices to make gravy, if desired, and cover the chicken with the pan lid. allow the chicken to stand about 10 minutes before serving with the vegetables.

light herb lamb loin

Ingredients

• Servings: 6
• 1/2 cup white
• 1/2 cup fresh lime juice
• 1/2 cup water
• 1/4 cup olive oil
• 1 tablespoon chopped fresh thyme, or to taste
• 1 tablespoon chopped fresh cilantro, or to taste
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon dried marjoram
• 1 teaspoon dried dill
• 1 (2 pound) boneless lamb loin roast
• 2 cups chicken broth
• 4 potatoes, cut into large chunks
• 4 carrots, cut into chunks
• 1 onion, cut into chunks

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs 10 mins

Ready Time: 12 hrs 20 mins


• stir white , lime juice, water, olive oil, thyme, cilantro, black pepper, marjoram, and dill together in a bowl; pour into a large sealable plastic bag; add lamb loin, squeeze air from the bag, and seal bag. assure lamb loin is completely covered in marinade and put bag in a bowl.
• marinate lamb in refrigerator, 8 hours to overnight.
• heat a skillet over medium-high heat.
• remove lamb loin from marinade, shake to remove excess liquid but allow any herbs sticking to meat to remain.
• sear lamb loin in hot skillet until browned completely, 2 to 3 minutes per side; transfer to the crock of a slow cooker.
• pour chicken broth over the lamb loin. arrange potatoes, carrots, and onion around the meat in the slow cooker crock.
• cook on high until the meat is tender, at least 4 hours.

Easy Leftover Thanksgiving Turkey Pot Pie

Ingredients

• Servings: 1
• 2 1/2 cups chopped cooked turkey
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (15.5 ounce) can whole kernel corn, drained
• 1 (14.5 ounce) can sliced carrots, drained
• 1 (15 ounce) can sliced white potatoes, drained and chopped
• 1/4 cup chicken stock
• salt and ground black pepper to taste
• 2 1/4 cups biscuit baking mix (such as bisquick®)
• 2/3 cup milk

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). grease an 9x11-inch baking dish.
• in a large bowl, gently mix together the cooked turkey, cream of chicken soup, corn, carrots, potatoes, and chicken stock until thoroughly combined. season to taste with salt and black pepper. transfer the mixture to the prepared baking dish. in a second bowl, mix the baking mix and milk to form a dough; roll the dough out to a 9x12-inch rectangle on a floured work surface. place the dough on top of the baking dish.
• bake in the preheated oven until the filling is bubbling and the biscuit dough topping is browned, about 25 minutes.

grilled orange vinaigrette chicken salad

Ingredients

• Servings: 6
• 1/2 cup orange juice
• 1/2 cup white vinegar
• 1/4 cup olive oil
• 4 tablespoons salt-free garlic and herb seasoning blend
• 1 1/2 tablespoons white sugar
• 1 pound skinless, boneless chicken breast halves
• 1 head romaine lettuce- rinsed, dried and chopped
• 1 (11 ounce) can mandarin oranges, drained
• 1 cup chopped fresh broccoli
• 1 cup chopped baby carrots

Recipe

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


• preheat grill for medium-high heat.
• in a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. set aside about 1/2 cup for basting.
• lightly oil the grill grate. grill chicken for 6 to 8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juices run clear. cool, and cut into strips. discard basting sauce.
• in a large bowl, toss together the lettuce, oranges, broccoli, and carrots. top the salad with grilled chicken strips, and drizzle with remaining dressing to 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.