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 paleo chicken meat loaf

Ingredients

• Servings: 1
• 6 carrots
• 1 celery stalk
• 1/4 large onion
• 2 cloves garlic
• 1 tablespoon italian seasoning
• 1 teaspoon ground black pepper
• 7 chicken tenderloins
• 4 eggs
• 1 (8 ounce) can no-salt-added tomato sauce, divided

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x5-inch loaf pan.
• place carrots, celery, onion, garlic, italian seasoning, and black pepper in a food processor; pulse until vegetables are minced. transfer vegetable mixture to a large bowl.
• process chicken tenderloins in the food processor until ground.
• stir eggs into vegetable mixture using a fork until incorporated; add half the tomato sauce and mix. fold chicken into vegetable-tomato sauce mixture; pour into prepared loaf pan.
• bake in the preheated oven for 1 hour 30 minutes; spread remaining tomato sauce over meatloaf. continue baking until meatloaf is cooked through, about 30 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). let cool in pan for 20 minutes before slicing.

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.

spanish-style oxtail stew

Ingredients

• Servings: 6
• 3 tablespoons olive oil
• 4 pounds beef oxtail, cut into pieces
• 2 onions, chopped
• 1 tablespoon minced garlic
• 2 green bell pepper, chopped
• 4 cups dry white
• 1 cup beef broth
• 1 (1 ounce) square unsweetened chocolate
• 3 bay leaves
• 1/2 teaspoon salt
• 2 tablespoons paprika
• 2 carrots, thickly sliced

Recipe

Preparation Time: 25 mins Cook Time: 4 hrs

Ready Time: 4 hrs 25 mins


• heat olive oil in a dutch oven over medium-high heat until smoking. brown the oxtail in batches, and set aside. add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes.
• pour in white , bring to a simmer, and cook for 5 minutes. add browned oxtail, beef broth, chocolate, and bay leaves. return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours.
• season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots 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.

Old-fashioned Chicken And Slick Dumplings

Ingredients

• Servings: 4
• 4 pounds boneless, skinless chicken meat
• 2 small carrots, sliced
• 3 sweet potatoes, peeled and cubed
• 3 irish potatoes, cubed
• 5 small onions
• 5 cups water
• salt to taste
• ground black pepper to taste
• 1 bay leaf
• 3 stalks celery tops
• 1 pinch cayenne pepper
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 4 tablespoons rendered chicken fat

Recipe

• place chicken in a large pot. add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. cover with water, and cook until done. discard bay leaf. add vegetables, and continue cooking until vegetables are nearly done.
• meanwhile, make the dumplings. mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. mix in enough water to make a stiff dough. divide dough into three parts. roll out, and cut into squares.
• add 1/3 dumplings to simmering chicken, and cook 5 minutes. add another third, and cook 5 minutes more. add the remaining third, and cook 5 minutes longer. 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 Vegetable Stew

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves, cut into bite size pieces
• 1 onion, chopped
• 1/2 pound baby carrots
• 4 potatoes
• 1/2 teaspoon salt
• 1/4 teaspoon ground turmeric
• 3 tablespoons tomato paste
• 1/2 cup water
• 1/4 teaspoon garlic powder (optional)
• 1/2 teaspoon ground black pepper (optional)

Recipe

• in a large pot, put the chopped onion, chicken breast meat, carrots and potatoes. add the salt and turmeric. dissolve the tomato paste in water and add. if desired, add garlic powder and ground black pepper to season.
• cook for 1 to 1 1/2 hours on medium low heat. 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.

Roasted Garlic Teriyaki Fried Rice With Chicken

Ingredients

• Servings: 6
• 1/2 pound boneless skinless chicken breasts
• 2 tablespoons vegetable oil
• 3 green onions and tops, chopped
• 1 carrot, julienned
• 1 egg, beaten
• 4 cups cold cooked rice
• 3 tablespoons kikkoman roasted garlic teriyaki marinade & sauce

Recipe

• cut chicken into thin strips.
• heat oil in hot wok or large skillet over high heat. add chicken, green onions and carrot. stir-fry 3 minutes, or until chicken is thoroughly cooked.
• add egg; cook, stirring gently, until firm. stir in rice and cook until heated through.
• add roasted garlic teriyaki sauce; remove pan from heat. stir mixture until well mixed. serve immediately.

rustic slow cooker stew

Ingredients

• Servings: 12
• 3 pounds beef stew meat
• salt and pepper to taste
• 2 (14 ounce) cans beef broth
• 1 (10.5 ounce) can condensed beef consomme
• 2 cups burgundy
• 1 cup water
• 1 teaspoon ground mustard seed
• 1 teaspoon dried thyme
• 5 red potatoes, cut into chunks
• 1/2 pound baby carrots
• 1/2 pound pearl onions, peeled
• 2 tablespoons cornstarch (optional)
• 1 tablespoon water (optional)

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs

Ready Time: 6 hrs 15 mins


• season the beef with salt and pepper, and place in a skillet over medium heat. cook until evenly brown, and drain.
• in a slow cooker, mix the beef broth, condensed beef consomme, , water, mustard, and thyme. place beef into the liquid, and stir in the potatoes, carrots, and onions.
• cover, and cook 6 hours on low or 4 hours on high. if you prefer a thick stew, mix the cornstarch and water together and stir into the slow cooker about 30 minutes before the end of the cooking time. stir occasionally until thickened.

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.

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.

spicy korean slow cooked chicken (dhak dori tang)

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 2 pounds skinless, boneless chicken breast, cut into 2-inch cubes
• 3 tablespoons minced garlic
• 1 1/2 tablespoons crushed red pepper flakes
• 2 pinches black pepper
• 3 pinches salt
• 2 large potatoes, peeled and cut into large chunks
• 3 large carrots, peeled and cut into 1-inch chunks
• 1 large onion, cut into eighths
• 3 tablespoons gochujang (korean hot pepper paste)
• 1/3 cup soy sauce
• 1/3 cup water

Recipe

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


• heat vegetable oil in a large saucepan over medium-high heat. add chicken, and cook until it begins to brown on the edges, but is still pink in the center, about 7 minutes. stir in garlic, red pepper flakes, black pepper, and salt. cook and stir until the garlic has begun to soften, and the chicken has become firm, about 3 minutes.
• stir in potatoes, carrots, and onion. whisk hot pepper paste into soy sauce until dissolved, then pour into saucepan along with the water. bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center, and the potatoes are tender, about 25 minutes. stir occasionally.

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.

Cheesy California Chicken Casserole

Ingredients

• Servings: 8
• 1 1/2 cups water
• 1/4 cup margarine
• 1 (6 ounce) package stuffing mix (such as stovetop®)
• 3 cups cubed cooked chicken
• 1 (16 ounce) package frozen california-blend vegetables (broccoli, carrot, cauliflower)
• 12 slices american cheese
• 2 (10.75 ounce) cans light cream of mushroom soup
• 1 teaspoon garlic powder
• 1/2 teaspoon dried marjoram leaves
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon ground sage

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking dish.
• combine water and margarine in a saucepan and bring to a boil. stir stuffing mix into water and margarine until moistened; cover, remove from heat, and let stand 5 minutes. fluff with a fork.
• spread cooked chicken into bottom of the prepared baking dish and spread frozen vegetables over chicken. top vegetables with american cheese slices in a layer. mix cream of mushroom soup, garlic powder, marjoram, thyme, and sage in a bowl and spread over cheese slices. sprinkle stuffing over top of casserole in an even layer.
• bake in the preheated oven until casserole is bubbling and browned, about 1 hour.

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.

north italian meat sauce (ragu bolognese)

Ingredients

• Servings: 3
• 1 cup chopped ham
• 1 cup chopped onion
• 1 cup coarsely chopped carrots
• 1/2 cup chopped celery
• 4 tablespoons butter
• 2 tablespoons olive oil
• 1/4 pound lean ground beef
• 12 ounces lean ground lamb
• 1/2 cup white
• 2 cups beef stock
• 2 tablespoons tomato paste
• 1/2 pound chicken liver
• 1 cup heavy whipping cream
• 1 pinch ground nutmeg
• salt and pepper to taste

Recipe

• combine the ham, onions, carrots and celery on a cutting board and chop into very small pieces. in a large skillet melt butter or margarine over medium heat. add ham mixture and saute, stirring often, for 10 minutes or until lightly browned. transfer to a heavy large saucepan.
• in same skillet heat olive oil and lightly brown beef and lamb over medium heat, stirring constantly to break up any lumps. pour in the , increased the heat and boil briskly, still stirring constantly, until almost all of the liquid has evaporated. add ground meat mixture to ham mixture in saucepan. stir in the stock and tomato paste. bring all to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
• meanwhile, melt remaining 2 tablespoons of butter or margarine over high heat in the original skillet. add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. remove livers from skillet and dice. set aside and add to sauce 10 minutes before it is done. a few minutes before serving, stir in the cream and let it heat through. season sauce with nutmeg, salt and pepper to taste.

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.

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.

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

easy as chicken pot pie

Ingredients

• Servings: 6
• 1 sheet frozen puff pastry, thawed
• 1 1/3 cups frozen peas and carrots
• 2/3 cup frozen corn kernels
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 teaspoon crumbled dried thyme, or to taste
• 2 cups diced cooked chicken
• salt and ground black pepper to taste

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• use a pizza cutter to slice the puff pastry into 8 equal-sized strips. weave the strips into a square lattice and place on a greased baking sheet.
• bake in preheated oven until it just starts to brown, 10 to 15 minutes. remove from oven and set aside.
• place the frozen peas, carrots, and corn in a microwave-safe bowl and cook in the microwave until cooked but still firm, 5 to 10 minutes.
• melt the butter in a skillet over medium heat. stir in the flour and cook for 1 minute. pour in the milk and stir while cooking until the mixture is smooth. add the thyme and continue to cook and stir until the mixture thickens. stir in the cooked vegetables and the chicken. season with salt and pepper. cook until heated through, stirring frequently, 5 to 7 minutes.
• pour the chicken mixture into a 2-quart baking dish. lay the pastry lattice on top. bake in the preheated oven until the crust is golden brown, 10 to 15 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.

mama's hearty minestrone

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 (14.5 ounce) can low-sodium chicken broth
• 2 (14.5 ounce) cans diced tomatoes
• 2 cups tomato sauce
• 1/2 cup water, more if needed
• 2 cups diced carrots
• 1 zucchini, sliced and quartered
• 1 green bell pepper, diced
• 1 tablespoon dried basil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup finely chopped broccoli
• 1/2 cup elbow macaroni
• 1/4 cup shredded parmesan cheese, or more to taste

Recipe

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


• heat vegetable oil in a large frying pan over medium heat; cook and stir onion and garlic until fragrant, about 2 minutes. add ground beef; cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. drain excess grease.
• transfer ground beef mixture to an 8-quart stockpot; add chicken broth, diced tomatoes, tomato sauce, water, and carrots. bring to a boil; reduce heat and simmer until carrots are partially cooked, 10 minutes. add zucchini, bell pepper, basil, oregano, salt, and black pepper; simmer until carrots are tender, about 10 more minutes.
• stir broccoli and macaroni into soup; simmer until macaroni is cooked through but firm to the bite, about 10 minutes. garnish with parmesan cheese to serve.

quick lamb fried rice

Ingredients

• Servings: 6
• 2 teaspoons vegetable oil
• 1/2 cup finely chopped fresh mushrooms
• 6 cups cooled cooked rice
• 1/4 cup vegetable oil, divided
• 1 1/2 cups cubed cooked lamb
• 2 cloves garlic, finely chopped
• 1 (1 inch) piece fresh ginger, finely chopped
• 3 stalks celery, diced
• 1/2 small onion, diced
• 1 large carrot, diced
• 1/2 red bell pepper, diced
• 1 tablespoon soy sauce
• 3 green onions, finely chopped

Recipe

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


• heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. set mushrooms aside.
• fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. cook and stir lamb, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. cook and stir until vegetables begin to soften, 3 to 4 minutes. stir in red bell pepper and cooked mushrooms just until combined.
• stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with lamb and vegetables. stir in soy sauce, remove from heat, and sprinkle green onions over the top.

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 spinach and sun-dried tomato lasagna

Ingredients

• Servings: 8
• 1 (16 ounce) package lasagna noodles
• 1 1/2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 3/4 pound mushrooms, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white
• 1 (28 ounce) can diced tomatoes with juice
• 2 sun-dried tomatoes, chopped
• 1 teaspoon dried thyme
• salt to taste
• ground black pepper to taste
• 1/3 cup all-purpose flour
• 3 cups heavy whipping cream
• 1/4 teaspoon ground nutmeg
• 1 pinch salt
• 8 cups spinach, rinsed
• 1 cup grated parmesan cheese

Recipe

• cook lasagna in boiling salted water in a large pot until al dente. drain.
• meanwhile, heat one half tablespoon of olive oil in a dutch oven over medium heat. add the chopped onion, celery, and carrots, stir and cook until onions have softened. add mushrooms and garlic and continue to cook until the mushrooms have released their liquid, 2 or 3 minutes. add and cook until most of the liquid has evaporated. stir in chopped tomatoes(include liquid), sun-dried tomatoes, and thyme. bring to a simmer, then reduce heat to low and simmer until thick. season with salt and pepper.
• to make the white sauce, heat remaining oil in a heavy pan over low heat. add flour, whisk constantly until the flour begins to turn a light brown. remove pan from heat and whisk in cream. season with nutmeg and a pinch of salt. remove from heat and set aside.
• to assemble, spread 1/2 cup of the mushroom sauce in the bottom of a casserole dish, add one layer of noodles, then another 1/2 cup of mushroom sauce. arrange a single layer of the fresh spinach leaves over the sauce and drizzle them with 1/3 cup of the white sauce. sprinkle 2 tablespoons of the grated parmesan cheese over the spinach and top with another layer of the noodles. repeat 5 times.
• in a preheated 375 degree f (190 degrees c) oven bake for 40 minutes. let stand for 10 to 15 minutes. 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.

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 ropa vieja

Ingredients

• Servings: 4
• 1 1/2 pounds skinless, boneless chicken breast
• 1 small onion, quartered
• 1 tomato, quartered
• 1 carrot, peeled and cut into 1 inch pieces
• 2 cloves garlic, peeled
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, thinly sliced
• 1/2 green bell pepper, seeded and thinly sliced
• 1/2 red bell pepper, seeded and thinly sliced
• 1/4 cup tomato puree
• 1/4 cup dry white
• 1 teaspoon ground cumin, or to taste
• salt and pepper to taste

Recipe

Preparation Time: 40 mins Cook Time: 45 mins Ready Time: 1 hr 25 mins


• place chicken, onion, tomato, carrot, and 2 cloves of garlic into a large pot. add water to cover, then bring to a boil. skim and discard the foam that has floated to the surface. reduce heat to medium-low, and simmer uncovered until the chicken is tender, 30 to 40 minutes. place the chicken into a bowl and shred it into strips as thick as a pencil; set aside. strain the cooking liquid and discard the vegetables.
• heat the olive oil in a large skillet over medium heat. stir in the garlic, onions, green peppers, and red peppers. cook and stir until the vegetables have softened, 3 to 4 minutes. stir in tomato puree, white , chicken, and enough of the reserved broth to create a thick sauce. season with cumin, salt, and pepper. simmer for about 5 minutes more to reduce the sauce slightly and coat the shredded chicken.

Deluxe

Ingredients

• Servings: 2
• 1 (11.5 fl oz) can spicy vegetable juice cocktail
• 1/2 lime, juiced
• 1 stalk celery
• 4 dashes pepper sauce (such as frank's red hot®)
• 2 dashes worcestershire sauce
• 1 teaspoon prepared horseradish
• 4 (1.5 fluid ounce) jiggers , or to taste
• 1/2 cup crushed ice
• salt and ground black pepper to taste
• 1 cup ice cubes
• 4 marinated cocktail onions
• 1/2 carrot (optional)
• 2 short stalks of celery with leaves
• 2 stuffed green olives
• 1/2 lime, cut into wedges
• 2 thin strips of green bell pepper (optional)
• 2 small sprigs of mint (optional)

Recipe

• in a blender, combine the vegetable juice, lime juice, 1 celery stalk, hot pepper sauce, worcestershire sauce, horseradish, , and crushed ice. season with salt and pepper. cover, and blend until smooth.
• use two large frozen mugs, or pint glasses. place one cocktail onion at the bottom of each glass. put 1/2 cup of ice cubes into each glass. use a vegetable peeler to pull a few strips off of the carrot for each glass. put in a slice of green pepper. divide the blended mixture evenly between the two glasses.
• on cocktail toothpicks, place a green olive, a cocktail onion, and a lime wedge. attach each one to a celery stalk so that when inserted, this garnish is on the top of the drink. sprinkle on a few more carrot strips, and garnish each drink with a sprig of mint.

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.

Cazuela De Vaca (beef And Pumpkin Stew)

Ingredients

• Servings: 6
• 1 1/2 pounds beef roast
• 1 (32 ounce) carton beef broth
• 2 cups water
• 1/4 cup polenta (coarse or fine)
• 8 red potatoes, cut in half
• 1 onion, quartered
• 1 1/2 pounds slice of pumpkin (calabaza)
• 2 ears corn, cut into thirds
• 1 carrot, cut into 1/2 inch slices
• 1 small red bell pepper, seeded and cut into 1 inch pieces
• 1 stalk celery, cut into chunks
• 1 leek, split in half, then cut into 1/2-inch pieces
• 1 teaspoon minced fresh oregano
• 1/4 teaspoon mild paprika
• salt and pepper to taste
• 1/2 cup coarsely chopped cilantro leaves (lightly packed)

Recipe

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

Ready Time: 2 hrs 45 mins


• cut the piece of beef into 6 large chunks (one per serving). place the beef into a large saucepan; pour in the beef broth and water. bring to a boil over high heat, then reduce heat to medium, cover, and simmer until nearly tender, 1 to 1 1/2 hours.
• stir the polenta into the stew along with the potatoes and onion. cover and simmer for 15 minutes. cut the pumpkin into 6, serving-sized pieces, and add to the stew along with the corn, carrot, bell pepper, celery, and leek; simmer until the vegetables are tender, adding more water if needed to barely cover. stir in the oregano and paprika during the last 5 minutes.
• season to taste with salt and pepper. ladle into serving bowls, and sprinkle with chopped cilantro.

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.

tin foil stew

Ingredients

• Servings: 1
• 6 ounces blade roast, trimmed and cut into 1 inch cubes
• 1 potato, cubed
• 2 carrots, sliced
• 1 onion, chopped
• 1 clove crushed garlic
• 1 pinch salt
• 1 pinch ground black pepper
• 1 tablespoon butter
• 1 tablespoon water

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• on a large square sheet of foil, layer beef, potato cubes, carrots, onion and garlic. sprinkle with salt and pepper, top with butter and a tablespoon of water.
• roll edges of tin foil together and seal tightly.
• bury it in campfire coals or put in a preheated oven at 375 degrees f (190 degrees c). for either cooking method, cooking time is about 1 hour. you can eat it right out of the foil, or empty it into a dish.

Holiday Chicken Pot Pie

Ingredients

• Servings: 8
• 6 skinless, boneless chicken breast halves - diced
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 onion, finely chopped
• 1 (14.5 ounce) can chicken broth
• 4 large potatoes, peeled and diced
• 6 carrots, peeled and sliced
• 1 (16 ounce) package frozen sweet peas, thawed
• 1/2 cup margarine
• 1/2 cup all-purpose flour
• 1 cup milk

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• in a large bowl combine the chicken, cream of mushrooms soup, cream of chicken soup, onion, broth, potatoes, carrots and peas. mix well and season with salt and pepper to taste. pour mixture into three 1-quart baking dishes.
• melt margarine in a small saucepan over low heat. remove from heat, stir in flour and whisk. pour in milk and mix well, then pour mixture evenly over the chicken mixture.
• bake in the preheated oven for about 1 hour. remove from oven and let cool about 5 to 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.

Elegant Wild Rice Soup

Ingredients

• Servings: 6
• 1 cup wild rice
• 3 cups water
• 6 tablespoons butter
• 1 tablespoon minced onion
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 3/4 cup minced cooked ham
• 1/2 cup shredded carrots
• 3 tablespoons slivered almonds
• 1 cup half-and-half

Recipe

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

Ready Time: 1 hr 30 mins


• in a pot, bring the wild rice and water to a boil. reduce heat to low, cover, and simmer 45 minutes.
• in a separate pot, melt the butter over medium heat, and saute the onion until tender. blend in the flour until smooth, and gradually stir in the chicken broth. stirring constantly, bring the mixture to a boil. reduce heat to low, and mix in the cooked rice, ham, carrots, and almonds. continue to cook and stir about 5 minutes, until heated through. thoroughly blend the half and half into the soup just before serving.

asian-glazed 'melt-in-your-mouth' lamb tenderloin

Ingredients

• Servings: 4
• 1 gallon water
• 1/2 cup packed brown sugar
• 1/2 cup salt
• 2 tablespoons finely grated ginger
• 1/4 cup grated onion
• 1 lemon, thinly sliced
• 5 cloves garlic, minced
• 1/2 cup teriyaki sauce
• 1 (1 1/2 pound) lamb tenderloin
• 1/2 cup teriyaki sauce
• 1/2 cup sweet and sour sauce
• 1/2 cup hoisin sauce
• 4 cloves garlic, minced
• 2 tablespoons finely grated ginger
• 3 tablespoons packed brown sugar
• 1/3 cup freshly squeezed orange juice

Recipe

Preparation Time: 20 mins Cook Time: 14 mins Ready Time: 2 hrs 34 mins


• to make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. add the lamb tenderloin, cover, and refrigerate for 2 to 8 hours.
• for the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
• prepare an outdoor grill for high heat.
• cook the lamb tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. to serve, brush with glaze, and cut into thin slices.

Ladonna's Spaghetti With Sauce

Ingredients

• Servings: 8
• 2 pounds lean ground beef
• 1 onion, chopped
• 1 (46 fluid ounce) can tomato juice
• 1 (29 ounce) can tomato sauce
• 2 (6 ounce) cans tomato paste
• 1 cup finely grated carrots
• 4 tablespoons italian seasoning
• 1 pound fresh mushrooms, quartered
• 5 cloves garlic, minced
• salt to taste
• ground black pepper to taste
• 2 pounds spaghetti

Recipe

• cook ground beef and onion over medium heat till done. drain off grease.
• combine beef and onion, tomato juice, tomato paste, tomato sauce, grated carrots, seasoning, mushrooms, garlic, and salt and pepper in a large pot. simmer 2 to 3 hours on very low heat.
• cook pasta according to package directions. drain. serve sauce over pasta.

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.

scrumptious chicken vegetable stew

Ingredients

• Servings: 6
• 2 pounds boneless, skinless chicken thighs or breasts
• 1 1/2 cups carrots, in 1/2-inch chunks
• 2 cups fresh spinach, shredded
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 cup dry lentils
• 1/2 cup low-fat chicken broth
• 1 teaspoon dried italian herbs
• 1 teaspoon crushed fennel seed
• 8 garlic cloves, peeled and sliced
• salt and pepper, to taste
• parsley sprigs for garnish

Recipe

• place all ingredients in a large microwave-safe bowl. stir to combine. cover; microwave on high power about 25 minutes, or until chicken and vegetables are done. add more broth if needed. garnish with parsley.

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.

Rosemary Chicken Noodle Soup

Ingredients

• Servings: 8
• 8 cups water
• 2 pounds boneless, skinless chicken meat
• 2 tablespoons vegetable oil
• 2 tablespoons dried rosemary
• 1 tablespoon dried thyme
• 3 cloves crushed garlic
• 1 white onion
• 4 carrots, sliced
• 1 (16 ounce) package penne pasta
• salt to taste
• ground black pepper to taste

Recipe

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

Ready Time: 1 hr 30 mins


• in a large kettle, boil water, chicken, spices, onion, and garlic for 1 hour.
• add carrots, oil, and noodles; boil for 20 minutes. salt and pepper to taste.

korean sushi

Ingredients

• Servings: 24
• 2 cups uncooked short-grain white rice
• 2 cups water
• 2 tablespoons vinegar
• 2 leaves chard
• 2 eggs, well beaten
• 2 tablespoons soy sauce, divided
• 3 tablespoons water
• 1 onion, diced
• 1 tablespoon vegetable oil
• 3/4 pound beef tenderloin, minced
• 1 (6 ounce) can chunk light tuna in water, drained
• 1 carrot, julienned
• 1 cucumber, julienned
• 6 sheets nori (dry seaweed)

Recipe

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


• in a medium saucepan bring 2 cups water and vinegar to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.
• in a medium saucepan, place chard in enough water to cover. bring to a boil, and cook until tender. cut into thin strips.
• whisk the eggs with soy sauce and 3 tablespoons water. pour into a medium skillet over medium heat. cook until thickened. remove from heat and cut into strips.
• heat the vegetable oil in a medium saucepan over medium high heat. slowly cook and stir the onion until tender. mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. drain and set aside.
• preheat oven to 350 degrees f (175 degrees c). place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.
• place the nori sheets, one at a time , on a bamboo rolling mat. line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, a cucumber slice and a line of beef. repeat until the food reaches approximately the middle of the nori sheet. roll the sheets carefully and tightly. seal with a grain or two of the sticky rice. slice each roll into approximately 4 pieces 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.