orange chicken stir-fry

Ingredients

• Servings: 4
• 1/2 cup orange juice
• 3 tablespoons soy sauce
• 3 cloves garlic, chopped
• 1 tablespoon grated orange zest
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes (optional)
• 3 tablespoons vegetable oil
• 4 skinless, boneless chicken breast halves, thinly sliced
• 1/2 cup chicken broth
• 2 tablespoons cornstarch
• 1 (16 ounce) package frozen stir-fry vegetables
• 1 cup sugar snap peas
• 1 cup broccoli florets
• 1 cup sliced carrot

Recipe

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


• stir orange juice, soy sauce, garlic, orange zest, ground ginger, and red pepper flakes together in a bowl until thoroughly combined.
• heat oil in a large skillet or wok over medium-high heat. cook and stir chicken and orange juice mixture in the hot oil until the chicken is no longer pink in the middle and the juices run clear, 7 to 10 minutes.
• whisk chicken broth and cornstarch together in a small bowl; stir into the chicken and sauce mixture in small amounts until sauce has thickened to your liking.
• mix stir-fry vegetables, sugar snap peas, broccoli, and carrot into the chicken and sauce mixture; cook and stir until the vegetables are slightly softened, another 7 to 10 minutes.

Chicken And Bok Choy Soup

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 6 cups water
• 4 teaspoons chicken soup base (such as better than bouillon®)
• 6 small potatoes, diced
• 4 carrots, sliced
• 6 large bok choy ribs with leaves, finely chopped
• 2 stalks celery, sliced
• 2 skinless, boneless chicken breast halves, cut into 1/2-inch cubes

Recipe

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


• heat vegetable oil in a large stockpot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened and translucent, about 10 minutes. add water, chicken base, potatoes, carrots, bok choy, and celery; bring to a boil. reduce heat and simmer until vegetables are slightly tender, about 10 minutes. add chicken; continue simmering until chicken is no longer pink in the center, about 10 minutes.

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.

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.

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.

sticky sweet sausage kabobs

Ingredients

• Servings: 8
• wooden skewers
• 4 tablespoons honey
• 1 tablespoon honey mustard
• 1 teaspoon soy sauce
• 1 teaspoon asian five-spice powder
• 24 chipolata sausage
• 8 large shallots, peeled and halved lengthwise
• 1 red bell pepper, cut into 1 inch pieces
• 1 zucchini, cut into 1/2-inch rounds
• 1 large carrot, peeled and sliced into 1/4 inch thick rounds

Recipe

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


• preheat an outdoor grill for medium-high heat. soak eight wooden skewers in water to prevent burning when grilled.
• mix honey, mustard, soy sauce, and five spice powder together in a large bowl. add sausage, shallot, red pepper, zucchini, and carrot, and toss thoroughly to coat. alternately thread sausage, shallot, red pepper, zucchini, and carrot skewers.
• cook skewers on the prepared grill until sausage is evenly brown and vegetables are tender.

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.

honey lamb oriental

Ingredients

• Servings: 4
• 2 pounds boneless lamb loin, cubed
• 2 tablespoons vegetable oil
• 1 (.75 ounce) packet dry brown gravy mix
• 3/4 cup water
• 1/4 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons red vinegar
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic salt
• 4 carrots, sliced thin
• 1 onion, cut into 6 wedges
• 1 green bell pepper, chopped

Recipe

• in a large skillet heat oil and brown lamb cubes for about 15 minutes, stirring often.
• in a medium bowl combine gravy mix, water, honey, soy sauce, vinegar, ginger and garlic salt. mix together and add mixture to skillet, stirring together with the lamb. cover skillet and cook for about 20 minutes.
• add carrots and cook for another 10 minutes. then add onion and green bell pepper and cook for 5 to 10 minutes longer. stir all together 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.

polish sausage kraut skillet

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup water
• 2 potatoes, sliced
• 1 cup sliced carrots
• 2 tablespoons beef bouillon granules
• 1 teaspoon white sugar
• 1/2 teaspoon caraway seeds
• 1 (14.5 ounce) can sauerkraut, drained
• 1 pound kielbasa sausage
• 2 teaspoons all-purpose flour
• 1 cup sour cream
• salt and black pepper to taste

Recipe

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


• heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.
• place the sauerkraut on top of the vegetables in a layer, and place the sausages the sauerkraut. cover, and cook until the sausages are heated through, about 15 minutes.
• whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.

portobello pot pie

Ingredients

• Servings: 8
• 2 (9 inch) unbaked pie crusts
• 6 small red potatoes
• 3 tablespoons olive oil
• 1 cup sliced onion
• 1 cup thinly sliced fresh shiitake mushrooms
• 3 1/2 cups water
• 1/4 cup tamari or soy sauce
• 5 tablespoons rice flour
• 2 portobello mushroom caps, cut into bite size pieces
• 1 teaspoon dried thyme
• 2 teaspoons dried sage
• 2 stalks celery, chopped
• 1 carrot, cubed

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat the oven to 350 degrees f (175 degrees c). press one of the pie crusts into and up the sides of a 9 inch pie plate.
• bring a saucepan of water to a boil. add potatoes, and cook until tender, 10 to15 minutes. drain, and cut into cubes. set aside.
• heat 1 tablespoon of olive oil in a large saucepan over low heat. add onion and shiitake mushrooms, cover, and let the mushrooms sweat for about 7 minutes, stirring occasionally. pour in the water and tamari, and bring to a boil. whisk in rice flour, stirring until there are no lumps. allow to simmer.
• heat remaining olive oil in a large skillet over medium-high heat. add portobello pieces, and saute briefly until mushrooms are browned on the outside. add mushrooms to the gravy mixture along with the carrots, celery and potatoes. simmer for about 10 minutes, stirring occasionally. season with thyme and sage. pour the mixture into the prepared crust. cover with the other pie crust, and crimp edges to seal. make a few slits in the top crust to vent steam.
• bake for 40 minutes in the preheated oven, until crust 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.

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 Country Cupboard Soup

Ingredients

• Servings: 6
• 1/2 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 teaspoon vegetable oil
• 1 cup thinly sliced carrots
• 1 cup thinly sliced potatoes
• 2 (1 ounce) packages dry onion soup mix
• 2 tablespoons white sugar
• 4 cups water
• 1 (28 ounce) can crushed tomatoes
• 1/4 teaspoon italian seasoning
• 1 dash hot pepper sauce
• 1/2 cup seashell pasta
• ground black pepper to taste

Recipe

• in a large stock pot, heat oil over medium heat; add meat and brown lightly.
• stir in carrots, potatoes, onion soup mix, sugar, water, tomatoes, italian seasoning, hot pepper sauce, and pepper. stir frequently.
• bring to a boil , add pasta and reduce heat. simmer gently for 30 to 40 minutes or until vegetables are tender.

ragu bolognese

Ingredients

• Servings: 6
• 1/2 cup extra virgin olive oil
• 1/2 cup butter
• 1 cup minced onion
• 1/2 cup minced celery
• 1/4 cup minced carrot
• 1 pound ground veal
• 1 pound ground lamb
• 1/2 pound ground beef
• 1/4 cup finely chopped pancetta bacon
• 1/2 cup milk
• 2 cups tomato sauce
• 2 cups beef broth

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs

Ready Time: 3 hrs 10 mins


• heat olive oil and butter in a large saucepan over medium heat. saute onion, celery and carrots until soft. add veal, lamb, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. pour in milk, and cook until liquid has evaporated, about 15 minutes. stir in tomato sauce and beef broth. cover, and simmer 2 1/2 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.

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.

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.

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.

pot roast with vegetables

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1 (3 1/2) pound boneless beef chuck roast
• salt and ground black pepper to taste
• 1 large onion, finely chopped
• 1 clove garlic, chopped, or to taste
• 2 1/2 cups beef stock
• 1 (16 ounce) can diced tomatoes
• 1/4 cup red vinegar
• 1 tablespoon brown sugar
• 2 bay leaves
• 3/4 pound carrots, cut diagonally into 1-inch-thick slices
• 1 pound small red potatoes, quartered lengthwise
• 1 (6 ounce) jar mushrooms, or more to taste
• 1 1/2 tablespoons cornstarch
• 1 1/2 tablespoons cold water
• 1 pinch celery salt, or to taste
• 1 pinch dried basil, or to taste
• 1 pinch dried thyme, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 5 hrs 35 mins

Ready Time: 6 hrs 5 mins


• preheat oven to 300 degrees f (150 degrees c).
• heat vegetable oil in a large, heavy pot or cast-iron dutch oven over medium heat. brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. reserve oil in pot.
• cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. stir beef stock, tomatoes, red vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. cover pot.
• cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
• transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
• stir mushrooms into pan drippings; bring to a simmer over low heat. whisk cornstarch into cold water in a small bowl and stir into the drippings. season with celery salt, basil, and thyme. simmer until thickened, about 5 minutes. remove and discard bay leaves. slice beef; serve on a platter surrounded by vegetables. pour gravy over beef.

braised chicken breasts in tasty mirepoix ragout

Ingredients

• Servings: 6
• 4 boneless, skinless chicken breast halves
• salt and pepper to taste
• 1 cup all-purpose flour
• 3 tablespoons olive oil
• 2 cups diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 2 tablespoons finely chopped garlic
• 3 bay leaves
• 1 teaspoon dried thyme
• 1 cup dry white
• 2 (32 fluid ounce) containers chicken broth

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs

Ready Time: 2 hrs 25 mins


• season chicken breasts with salt and pepper, then dredge in flour until completely coated. heat 2 tablespoons oil in a dutch oven and fry breasts until lightly browned, about 5 minutes on each side. remove chicken from pan and set aside.
• add remaining tablespoon of oil to the pan and saute the onions for 2 minutes. stir in the celery and carrots and cook for about one more minute. season with garlic, bay leaves, thyme and salt and pepper to taste. cook for another minute.
• deglaze the pot with white , stirring until nothing is stuck to the pan, then pour in the chicken broth. simmer for 90 minutes.
• return the chicken breasts to the pan and simmer for an additional 30 minutes. the mixture should reduce considerably by this time so check frequently to see that the chicken is covered. spoon baste if necessary. the ragout should have a stew like consistency when finished.

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.

Breakfast Banana Green Smoothie

Ingredients

• Servings: 1
• 2 cups baby spinach leaves, or to taste
• 1 banana
• 1 carrot, peeled and cut into large chunks
• 3/4 cup plain fat-free greek yogurt, or to taste
• 3/4 cup ice
• 2 tablespoons honey

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• put spinach, banana, carrot, yogurt, ice, and honey in a blender; blend until smooth.

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.

johnny's slow cooker london broil

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil, or as needed
• 1 (2.5 pound) london broil, cut into thirds
• 1 teaspoon seasoning, or to taste
• 2 cups beef broth
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup red
• 1 onion, sliced
• 1 (16 ounce) package baby carrots
• 3 potatoes, quartered, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 30 mins


• scatter sliced onion in the bottom of a slow cooker, then alternately layer carrots and potatoes.
• heat oil in a large skillet over medium heat and season london broil with seasoning. sear beef in hot oil until well browned, 3 to 5 minutes per side. transfer meat the slow cooker.
• pour beef broth, cream of mushroom soup, and red into the skillet used to cook the beef and bring to a simmer. scrape any brown bits from the bottom of the skillet with a spatula. pour broth mixture over beef.
• cook on low for 8 to 10 hours or cook on high for 6 hours.

thai orange chicken

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 3 carrots, cut into matchsticks
• 1/2 teaspoon minced fresh ginger root
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 2 skinless, boneless chicken breast halves, cut into small pieces
• 1/2 cup water
• 1/2 cup peanuts
• 1/3 cup orange juice
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 2 tablespoons ketchup
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons cornstarch

Recipe

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


• heat 2 tablespoons olive oil in a large skillet over medium heat; cook and stir carrots, ginger, and garlic until carrots are slightly softened, about 5 minutes. transfer carrot mixture to a bowl. add remaining 2 tablespoons olive oil to the same skillet.
• cook and stir chicken in the hot olive oil until no longer pink in the center, about 10 minutes. add carrot mixture, water, peanuts, orange juice, soy sauce, brown sugar, ketchup, and red pepper flakes to chicken; stir to combine. cover and simmer until sugar has dissolved, about 5 minutes.
• remove about 1/4 cup sauce from the skillet; whisk in cornstarch until dissolved and sauce is smooth. pour cornstarch mixture back into chicken and sauce; cook until sauce is slightly thickened, about 5 more minutes.

Healthier Marie's Easy Slow Cooker Pot Roast

Ingredients

• Servings: 6
• 3 pounds chuck roast
• salt and ground black pepper to taste
• 1 cup reduced-sodium beef stock
• 2 onions, chopped
• 2 pounds potatoes, peeled and cubed
• 3 carrots, chopped
• 1 stalk celery, chopped
• 1/4 cup chopped fresh parsley (optional)

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 20 mins


• season the chuck roast with salt and pepper.
• heat a large skillet over medium-high heat; brown roast on all sides, about 4 minutes per side. transfer roast to a slow cooker. pour the beef stock into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. add the broth and onions into slow cooker; cover and cook on low for 5 hours. add potatoes, carrots, celery, and parsley. cover and cook on low until roast is tender and cooked through, 3 additional hours.

lamb fried rice

Ingredients

• Servings: 2
• 1 tablespoon butter
• 1 (6 ounce) boneless lamb loin chop, cut into small pieces
• 1/4 cup chopped carrot
• 1/4 cup chopped broccoli
• 1 green onion, chopped
• 1/4 cup frozen peas
• 1 egg, beaten
• 1 cup cold cooked rice
• 4 1/2 teaspoons soy sauce
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground ginger

Recipe

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


• melt butter in a large non-stick skillet over medium heat. cook and stir lamb, carrot, broccoli, and green onion in melted butter until lamb is cooked through, 7 to 10 minutes. remove lamb mixture to a bowl and return skillet to medium heat.
• scramble egg in the skillet until completely set. return the lamb mixture to the skillet. stir rice, soy sauce, garlic powder, and ground ginger into the lamb mixture; cook and stir until heated through, 7 to 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 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.

Slow Cooker Split Pea Soup With Bacon And Hash Browns

Ingredients

• Servings: 8
• 1/4 pound bacon, chopped
• 1 pound split peas, rinsed
• 1/3 (20 ounce) package frozen southern-style hash brown potatoes (such as ore ida®)
• 1 onion, chopped
• 3 carrots, peeled and diced
• 3 ribs celery, diced
• 2 cloves garlic, minced
• 1/8 teaspoon ground black pepper
• 1 pinch red pepper flakes, or more to taste (optional)
• 8 cups chicken broth

Recipe

Preparation Time: 25 mins Cook Time: 8 hrs 5 mins

Ready Time: 8 hrs 30 mins


• place bacon in a large skillet and cook over medium-high heat, turning occasionally, until lightly browned, about 5 minutes. drain on paper towels.
• place bacon, split peas, hash brown potatoes, onion, carrots, celery, garlic, black pepper, red pepper flakes, and chicken broth in a slow cooker; stir to combine.
• cook on low for 8 hours (or high for 6 hours).

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.

Granny's Beef Stew

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 2 pounds sirloin steak, cubed
• 1/4 cup all-purpose flour for coating
• 2 cups boiling water
• 1 tablespoon worcestershire sauce
• 2 teaspoons garlic powder
• salt to taste
• ground black pepper to taste
• 1 onion, chopped
• 4 carrots, cut into 1 inch pieces
• 1 (29 ounce) can diced tomatoes
• 3 potatoes, cubed

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• heat oil in a large pot over medium heat. coat beef with flour. place in the pot, and evenly brown on all sides.
• place 2 cups boiling water, worcestershire sauce, and garlic powder into pot with beef. season with salt and pepper. reduce heat to low, and simmer beef for 2 hours, or until tender.
• add onion, carrots, diced tomatoes and potatoes to pot. continue cooking 30 minutes to 1 hour, until vegetables are soft.

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.

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.

Sambousa

Ingredients

• Servings: 10
• 1 pound lean ground beef
• 1/2 carrot, minced
• 1/2 onion, minced
• 1 clove garlic, minced
• 1 teaspoon tomato paste
• 1 green onion, chopped
• 1 pinch seasoning salt
• 1 green chile peppers, diced (optional)
• 1 (16 ounce) package egg roll wrappers, cut in half into rectangles
• 1 tablespoon all-purpose flour
• 1 tablespoon water
• 2 cups vegetable oil

Recipe

• in a large skillet, brown meat. remove the meat from the skillet.
• in the same skillet used for the meat, saute onion, garlic, carrot and green onion. when the vegetables are tender, add tomato paste and seasoning salt. stir in browned meat.
• in a small bowl combine flour with water until a watery paste is formed. place a teaspoon full of meat mixture in the front part of one of the strips. starting from the right front corner, fold over to the left. you've started the triangle shape. continue back and forth (making a triangular shape) until there is no more wrapper. seal the wrappers closed with the flour and water mixture. continue this process until all of the ingredients are used.
• using oil to taste, fry the triangular packages until crisp. delicious!

Beef Pot Pie Ii

Ingredients

• Servings: 5
• 2 peeled and cubed red potatoes
• 3/4 cup carrots, cubed
• 1/4 cup chopped onion
• 1 3/4 cups diced cooked beef
• 2 (12 ounce) jars beef gravy
• 1 teaspoon beef bouillon granules
• 1 teaspoon beau monde ™ seasoning
• salt and pepper to taste
• 1 cup buttermilk baking mix
• 1/2 cup milk
• 1 egg

Recipe

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


• place potatoes and carrots in a medium saucepan and fill with water to cover. cover and cook over medium high heat until almost done (about 10 to 15 minutes). drain and let cool for a few minutes.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl combine the potatoes, carrots, onion, beef, gravy, bouillon and seasoning. season with salt and pepper to taste and mix all together.
• in a large bowl combine the baking mix, milk and egg and mix together until smooth. pour beef mixture into an ungreased 9 inch deep dish pie plate. pour pastry dough on top.
• bake in preheated oven 25 to 30 minutes, until crust is golden.

spicy lamb stir-fry

Ingredients

• Servings: 4
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 pound lamb tenderloin, cubed
• 1 lime, juiced
• 1 tablespoon soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon cornstarch
• 3 teaspoons dark sesame oil
• 1 tablespoon peanut oil
• 3 teaspoons minced fresh ginger root
• 2 green chile peppers, chopped
• 1/2 cup julienned carrots
• 1/2 cup sugar snap peas, julienned
• 2 teaspoons chili oil
• 1/4 cup chopped green onions
• 1/4 cup finely chopped peanuts

Recipe

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


• in a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornstarch and water. mix all together until smooth and stir in the lamb cubes. cover and refrigerate for 30 to 45 minutes.
• in a small bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil. mix together and set aside.
• remove lamb and marinade from refrigerator. in a large skillet or wok heat peanut oil until hot. stir in ginger and chile pepper and saute for 1 minute. then stir in lamb with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until lamb is tender.
• pour in lime mixture, reduce heat and simmer until sauce thickens, about 6 to 8 minutes. remove from heat and stir in hot chile oil, green onions and peanuts. 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.

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.

gourmet thai chicken pizza

Ingredients

• Servings: 2
• pizza dough
• 1 cup warm water (110 degrees f/45 degrees c)
• 1 tablespoon honey
• 2 teaspoons active dry yeast
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• pizza sauce
• 3 1/2 tablespoons peanut butter
• 3 tablespoons brewed black tea
• 3 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 2 teaspoons chili oil
• 1 tablespoon minced fresh ginger
• 2 teaspoons honey
• pizza topping
• 1 boneless chicken breast half, cooked and sliced into thin strips
• 2 tablespoons toasted sesame seeds
• 1 tablespoon paprika
• 1 small fresh red chile pepper, finely chopped
• 1 teaspoon salt
• 4 green onions, sliced
• 1 cup grated mozzarella cheese
• 1 carrot, peeled and grated
• 1/4 cup chopped fresh cilantro

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 2 hrs


• pour warm water into a small bowl; stir in honey until dissolved. add the yeast, stirring until dissolved. let stand until creamy, about 10 minutes.
• in a large bowl, combine the flour and salt. add yeast mixture and olive oil; stir well to combine. when the dough has pulled together, turn it out a lightly floured surface and knead in more flour until the dough is no longer sticky. lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• preheat oven to 350 degrees f (175 degrees c).
• punch down the risen dough on a floured surface. divide into two equal portions. allow the dough to relax for a minute, then roll each portion out into a thin circle. place on lightly oiled pizza pans.
• to make the peanut sauce, place peanut butter, tea, rice vinegar, and soy sauce in a blender. add chili oil, ginger, and honey; process until smooth.
• in a medium bowl, combine the chicken, sesame seeds, paprika, chile peppers, salt, and 3 tablespoons of the peanut sauce. mix until the chicken is evenly coated. spread the remaining peanut sauce evenly over pizza dough. top with chicken, green onions, and cheese.
• bake in preheated oven for 20 minutes or until cheese is lightly browned. garnish with carrots and cilantro.

Thai Chicken Quinoa And Veggie Delight

Ingredients

• Servings: 4
• 2 cups water
• 1 cup quinoa
• 1 tablespoon olive oil
• 1/2 cup sliced fresh mushrooms
• 2 cloves garlic, minced
• 3 skinless, boneless chicken breast halves, diced
• 1 pinch sea salt, or to taste
• 1 pinch cracked black pepper, or to taste
• 1 carrot, grated
• 1/2 cup diced red onion
• 1/4 cup diced tomato
• 2 green onions, diced
• 1/4 cup chopped fresh cilantro
• 1 tablespoon lime juice

Recipe

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


• bring water to a boil in a saucepan; add quinoa, reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 25 minutes. fluff quinoa with a fork; set aside to cool for 10 minutes.
• heat olive oil in a large skillet over medium heat. cook and stir mushroom and garlic in hot oil until the mushrooms are tender, about 3 minutes. transfer mushroom mixture to a bowl. return skillet to heat.
• cook and stir diced chicken in the skillet until no longer pink the center, 10 to 15 minutes; season with sea salt and pepper. stir carrot, red onion, tomato, and green onion with the chicken; cook and stir until the vegetables are hot, 2 to 3 minutes. add quinoa and stir. top with cilantro and lime juice.

creamy chicken gnocchi soup

Ingredients

• Servings: 6
• 1/4 cup butter
• 1 tablespoon extra-virgin olive oil
• 1 large zucchini, diced
• 2 stalks celery, diced
• 1 yellow onion, diced
• 1/2 red bell pepper, diced
• 2 carrots, shredded
• 4 cloves garlic, minced
• 1/4 cup all-purpose flour
• 3 cups chicken broth, or more as needed
• 1 cup half-and-half
• 1 pint fat-free half-and-half
• 2 cups shredded rotisserie chicken meat
• 1 (16 ounce) package small gnocchi
• 2 cups torn fresh spinach
• salt and ground black pepper to taste
• 1/2 teaspoon ground thyme
• 1/4 teaspoon freshly grated nutmeg

Recipe

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


• melt butter with olive oil in a large soup pot over medium heat. cook and stir zucchini, celery, onion, red bell pepper, carrots, and garlic in the hot butter and oil until vegetables are soft, 8 to 10 minutes. stir flour into mixture, coating vegetables; cook 2 more minutes.
• stir chicken broth into vegetables, stirring until flour paste combines with broth and soup is thick and smooth, about 5 minutes. pour in both kinds of half-and-half; bring to a simmer. cook until slightly thickened, about 5 more minutes. gently fold chicken, gnocchi, and spinach into soup. season with salt, black pepper, thyme, and nutmeg. adjust thickness by adding more chicken broth, if desired.

fresh spring rolls with thai dipping sauce

Ingredients

• Servings: 6
• 6 spring roll wrappers (available in asian markets)
• 12 medium shrimp, cooked and shelled
• 1 cup shredded leaf lettuce
• 1/3 cup chopped cilantro
• 1/2 cup peeled, seeded, chopped cucumber
• 1 medium carrot, julienned
• quick thai dipping sauce:
• 1 tablespoon light soy sauce
• 1 tablespoon white- vinegar or rice vinegar
• 3 tablespoons mirin
• 1/4 teaspoon grated ginger root (optional)

Recipe

• in a bowl of cool water, soak a wrapper until limp. lay wrapper out flat. place 1/6 of each ingredient down middle of wrapper, starting with lettuce. fold over each end and tightly roll the wrapper around the contents, as if making a burrito. moisten at seam; press to close.
• lay on plate, cover with moist paper towel and refrigerate until ready to serve. then slice in two and serve with quick thai dipping sauce, below, or peanut sauce.
• to make the quick thai dipping sauce, combine all ingredients in a small bowl.

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.

whitechapel shepherd's pie

Ingredients

• Servings: 4
• 1 stalk celery, chopped
• 3 carrots, peeled and chopped
• 1 parsnip, peeled and diced
• 1 small rutabaga, chopped
• 1/4 cup frozen green peas
• 1 pound ground lamb
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 (8 ounce) can tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/2 cup milk, or as needed
• 3 cups prepared mashed potatoes
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 45 mins Cook Time: 25 mins Ready Time: 1 hr 10 mins


• preheat the oven to 350 degrees f (175 degrees c).
• place the celery, carrots, parsnip, rutabaga, and peas into a large saucepan and fill with 1 inch of water. bring to a boil, cover, and steam for 15 minutes, or until vegetables are tender.
• meanwhile, crumble the ground lamb into a large skillet set over medium heat. add onion and garlic; cook and stir until lamb is no longer pink. drain off any grease. stir in the steamed vegetables and tomato sauce. season with salt, pepper, thyme and sage. transfer everything to a greased 7x11 inch baking dish.
• mix enough milk into the mashed potatoes to make them spreadable. spread them over the top of the casserole and garnish with a sprinkling of parmesan cheese.
• bake for 25 minutes in the preheated oven, until the top is browned and the casserole is heated through.

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.

Mom's Easy Roast

Ingredients

• Servings: 6
• 1 (3 pound) bottom round roast
• salt and pepper to taste
• 2 medium baking potatoes, quartered
• 4 carrots, cut into thirds
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup water

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• season the roast with salt and pepper, and place in the bottom of a slow cooker. sprinkle half of the onion soup mix over it, and pour in half of the water. put in the potatoes, followed by carrots. season with the remaining soup mix, then pour in the rest of the water. cover, and cook on high for 6 to 8 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.

coddle

Ingredients

• Servings: 8
• 1 pound bacon
• 2 pounds lamb sausages
• 2 large onion, chopped
• 2 cloves garlic
• 1 teaspoon caraway seeds
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• 1 teaspoon chopped fresh thyme
• 1 bay leaf
• 4 large potatoes, thinly sliced
• 2 carrots, thickly sliced
• 3/4 cup apple , or more as needed
• 2 tablespoons chopped fresh parsley, or to taste

Recipe

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

Ready Time: 2 hrs 5 mins


• cook bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes; transfer to a large pot, reserving the drippings in the skillet.
• cook sausages in the hot bacon drippings until evenly browned, 3 to 5 minutes per side; add to the pot with the bacon.
• cook and stir onion and garlic cloves in the bacon drippings until tender, 5 to 7 minutes; transfer to the pot with the bacon and sausages.
• place the caraway seeds, rosemary, sage, thyme, and bay leaf the center of a 8-inch square piece of cheesecloth. gather together the edges of the cheesecloth and tie with kitchen twine to secure.
• layer the potatoes and carrots atop the mixture so the spice satchel rests in the middle of the ingredients.
• pour enough apple into the pot to cover the ingredients completely.
• place the pot over medium heat; bring to a simmer and cook, taking care to not boil, about 90 minutes.
• garnish with parsley to serve.

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.

fresh spring rolls with thai dipping sauce

Ingredients

• Servings: 6
• 6 spring roll wrappers (available in asian markets)
• 12 medium shrimp, cooked and shelled
• 1 cup shredded leaf lettuce
• 1/3 cup chopped cilantro
• 1/2 cup peeled, seeded, chopped cucumber
• 1 medium carrot, julienned
• quick thai dipping sauce:
• 1 tablespoon light soy sauce
• 1 tablespoon white- vinegar or rice vinegar
• 3 tablespoons mirin
• 1/4 teaspoon grated ginger root (optional)

Recipe

• in a bowl of cool water, soak a wrapper until limp. lay wrapper out flat. place 1/6 of each ingredient down middle of wrapper, starting with lettuce. fold over each end and tightly roll the wrapper around the contents, as if making a burrito. moisten at seam; press to close.
• lay on plate, cover with moist paper towel and refrigerate until ready to serve. then slice in two and serve with quick thai dipping sauce, below, or peanut sauce.
• to make the quick thai dipping sauce, combine all ingredients in a small bowl.