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.

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.

Angela's Oriental Chicken Noodle Soup

Ingredients

• Servings: 4
• 3 cups water
• 1 (3 ounce) package chicken flavored ramen noodles
• 2 cups chopped cooked chicken breast
• 2 leaves bok choy, sliced
• 1 carrot, sliced
• 1 teaspoon sesame oil

Recipe

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


• in a large saucepan, bring water to a boil. break up block of noodles and stir into pot, reserving seasoning packet. stir in chicken, bok choy and carrot. bring to a boil again, then reduce heat and simmer 3 minutes. stir in contents of seasoning packet and sesame oil.

Kelly's Slow Cooker Beef, Mushroom, And Barley Soup

Ingredients

• Servings: 6
• 1 (32 ounce) carton beef stock
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 1/2 onion, diced
• 3/4 cup diced carrots
• 1 cup barley
• 1 (6 ounce) package sliced fresh mushrooms
• 4 cloves garlic, minced
• 2 pounds beef sirloin, cut into chunks
• 1 pinch garlic salt, or to taste
• salt and ground black pepper to taste
• 2 bay leaves

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
• season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. add bay leaves to the slow cooker.
• cook on low until the soup thickens and the beef is tender, about 6 hours.
• remove and discard the bay leaves to serve.

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

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.

garden veggie pizza squares

Ingredients

• Servings: 48
• 1 (8 ounce) package refrigerated crescent rolls
• 1 (8 ounce) package cream cheese, softened
• 1 (1 ounce) package ranch-style dressing mix
• 2 carrots, finely chopped
• 1/2 cup chopped red bell peppers
• 1/2 cup chopped green bell pepper
• 1/2 cup fresh broccoli, chopped
• 1/2 cup chopped green onions

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 1 hr 30 mins


• preheat oven to 375 degrees f (190 degrees c).
• roll out crescent rolls a large non-stick baking sheet. stretch and flatten to form a single rectangular shape on the baking sheet. bake 11 to 13 minutes in the preheated oven, or until golden brown. allow to cool.
• place cream cheese in a medium bowl. mix cream cheese with 1/2 of the ranch dressing mix. adjust the amount of dressing mix to taste. spread the mixture over the cooled crust. arrange carrots, red bell pepper, broccoli and green onions on top. chill in the refrigerator approximately 1 hour. cut into bite-size squares to serve.

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

kelly's hot hash

Ingredients

• Servings: 8
• 1 pound ground turkey
• 2 tablespoons olive oil
• 1 leek, minced
• 1 red bell pepper, minced
• 1 carrot, peeled and minced
• 1 small zucchini, peeled and cut into small dice
• 4 crimini mushrooms, minced
• 1 pound baby kale, roughly chopped
• salt and ground black pepper to taste
• 1 dash buffalo-style hot pepper sauce (such as tabasco®)

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat a large skillet over medium heat. cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. transfer browned turkey to a bowl.
• heat olive oil in the same skillet over medium heat. cook and stir leek and red bell pepper until leek is soft, about 5 minutes; add carrot and cook until carrot is softened, about 5 minutes more. stir zucchini and crimini mushrooms with leek mixture; cook and stir until mushrooms are completely tender, about 10 minutes. top vegetable mixture with kale and stir into mixture as it wilts; cook and stir another 5 minutes.
• return browned turkey to the skillet, stir with vegetables and season with hot sauce, salt, and pepper; cook and stir until the turkey is reheated, 2 to 3 minutes.

mexican corn chowder

Ingredients

• Servings: 6
• 1/4 cup butter
• 1 stalk celery, chopped
• 1 onion, chopped
• 1 carrot, chopped
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• salt and pepper to taste
• 3 1/2 cups fresh corn kernels
• 1 cup chicken broth
• 2 boneless chicken breast halves, cooked and cubed
• 2 teaspoons chopped green chile pepper
• 2 cups milk

Recipe

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


• in a large saucepan over medium heat, melt butter. cook celery, onion and carrot in butter until onion begins to soften. stir in garlic, oregano, salt and pepper and cook 2 minutes more. stir in corn, chicken broth, cooked chicken and chile pepper and let simmer until heated through. stir in milk and heat gently just before serving.

upside down chicken rice

Ingredients

• Servings: 12
• 1 (6 pound) whole chicken, skin removed and cut into pieces
• 1 medium onion, chopped
• 2 cinnamon sticks
• 4 carrots, peeled and cut into large chunks
• 1 1/4 cups canola oil
• 4 1/2 cups long grain rice, rinsed and drained
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• salt to taste
• 5 cups chicken broth
• 3/4 cup chopped almonds
• 3/4 cup canola oil, divided
• 1/4 cup pine nuts

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• trim any fat off the chicken and wash with water. place the chicken, onion, cinnamon sticks, and carrots in a pot; fill with water, and boil until the chicken and carrots are done. reserve the broth, chicken, and carrots.
• remove bones from chicken. warm 1 1/4 cup canola oil in a large pot over medium-high heat. place chicken and carrots in the pot; fry for 2 minutes.
• in a bowl, stir together the rice, ground cinnamon, pepper, and salt. pour the rice mixture evenly across the top of the chicken without stirring into the chicken. pour in the chicken broth. bring to a boil. cover, reduce heat to medium, and simmer until rice is tender, 20 to 35 minutes.
• heat 1/2 cup canola oil in a skillet over medium heat. stir in chopped almonds, and fry until golden. remove almonds to paper towels, and drain oil.
• heat 1/4 cup canola oil in a skillet over medium heat. stir in pine nuts, and cook until golden. drain oil, and remove pine nuts to paper towels.
• over a large dish or tray, flip the rice pot upside down, and release the contents the tray or dish. arrange the almonds and pine nuts on 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.

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.

lentil and sausage soup

Ingredients

• Servings: 10
• 1/2 pound sweet italian sausage
• 1 large onion, chopped
• 1 stalk celery, finely chopped
• 1 tablespoon chopped garlic
• 1 (16 ounce) package dry lentils, rinsed
• 1 cup shredded carrot
• 8 cups water
• 2 (14.5 ounce) cans chicken broth
• 1 (28 ounce) can diced tomatoes
• 1 tablespoon garlic powder
• 1 tablespoon chopped fresh parsley
• 2 bay leaves
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1 tablespoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 pound ditalini pasta (optional)

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 3 hrs 15 mins


• place sausage in a large pot. cook over medium high heat until evenly brown. add onion, celery and chopped garlic, and saute until tender and translucent. stir in lentils, carrot, water, chicken broth and tomatoes. season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt and pepper. bring to a boil, then reduce heat. cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
• stir in pasta, and cook 15 to 20 minutes, or until pasta is tender.

chicken claridge stew

Ingredients

• Servings: 6
• 3 skinless, boneless chicken breast halves - cut into cubes
• 1 onion, chopped
• 2 stalks celery, chopped
• 4 carrots, chopped
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup chicken broth
• salt and pepper to taste
• 1/4 teaspoon dried sage
• 1 clove garlic, minced
• 1 (14.5 ounce) can diced tomatoes

Recipe

• spray a large skillet with cooking spray. saute the chicken in the oil. add the onion and saute until translucent. add the celery and carrots and saute briefly.
• add the chicken soup, mushroom soup, water or broth, salt and pepper, sage and garlic. do not add the tomatoes yet as they retard cooking time. bring all to a boil, then cover and simmer for about 20 minutes. add the tomatoes and simmer for 10 more minutes, uncovered. serve over hot cooked rice if desired. delicious!

Indian-style Grilled Chicken Salad

Ingredients

• Servings: 4
• 2 teaspoons hot pepper sauce
• 2 tablespoons chili powder
• 1/2 teaspoon ground coriander
• 3 1/2 tablespoons tandoori paste
• 1/2 teaspoon ground oregano
• 1 dash balsamic vinegar
• 1 teaspoon lemon juice
• 5 tablespoons olive oil
• 4 skinless, boneless chicken breast halves
• for dressing:
• 1/2 cup lemon juice
• 2 tablespoons balsamic vinegar
• 2 teaspoons hot pepper sauce
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• for salad:
• 4 cups chopped lettuce
• 2 ripe tomatoes, chopped
• 1 onion, thinly sliced
• 3/4 cup sliced radishes
• 1 cup thinly sliced carrots
• 1/2 cup chopped green bell pepper

Recipe

Preparation Time: 45 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat an outdoor grill for high heat and lightly oil grate.
• combine the hot sauce, chili powder, coriander, tandoori paste, oregano, vinegar, lemon juice, and oil in a small bowl. coat each piece of chicken with the sauce, then discard remaining sauce. cook the chicken on the grill until juices run clear and the chicken is cooked through, approximately 10 to 15 minutes. set chicken aside.
• prepare the dressing by mixing the lemon juice, vinegar, hot sauce, salt and pepper in a small bowl; set aside.
• for the salad, combine the lettuce, tomatoes, onion, radishes, carrots, and pepper in a large bowl. slice the cooked chicken and add to the salad. toss gently with the dressing.

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

Classic Macaroni Salad

Ingredients

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

Recipe

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


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

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.

hearty fettuccini bolognese sauce

Ingredients

• Servings: 6
• 1/4 cup extra virgin olive oil
• 2 onions, chopped
• 2 cups chopped celery
• 1 cup chopped carrots
• 2 cloves garlic, chopped
• 1/2 pound ground veal
• 1/2 pound chopped lamb
• 3/4 pound mild italian sausage
• 6 ounces pancetta bacon, diced
• 2 (14.5 ounce) cans whole peeled tomatoes, with liquid
• 1 (14.5 ounce) can chicken broth
• 1/2 cup whole milk
• 5 teaspoons chopped italian flat leaf parsley
• 5 tablespoons chopped fresh basil
• 5 teaspoons chopped fresh thyme
• salt and pepper to taste
• 1 pound fettuccini pasta
• 1 cup grated parmesan cheese

Recipe

Preparation Time: 40 mins Cook Time: 2 hrs

Ready Time: 2 hrs 40 mins


• heat oil in a large, heavy pot over medium heat. saute onions, celery, carrots and garlic until tender, about 10 minutes. increase heat to high and add veal, lamb, sausage and pancetta; cook until meats are evenly brown.
• stir in tomatoes, chicken broth, milk, parsley, basil and thyme. reduce heat to medium-low and simmer, uncovered, for 2 1/2 hours; stir occasionally, breaking up tomatoes with spoon as you stir. season with salt and pepper to taste.
• bring a large pot of lightly salted water to a boil. add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
• serve fettuccini topped with the sauce and parmesan cheese.

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.

hatteras style clam chowder

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 5 stalks celery, sliced
• 4 carrots, sliced
• 4 cups peeled, cubed white potatoes
• 2 (16 ounce) cans minced clams, with juice
• 3 quarts clam juice
• 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper
• 8 slices crisp cooked bacon, crumbled

Recipe

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


• in a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. stir in potatoes, clams, clam juice, thyme, pepper and bacon. bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes 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.

chicken lo mein with broccoli

Ingredients

• Servings: 6
• 3 skinless, boneless chicken breast halves, cut into strips
• 3 tablespoons cornstarch
• 2 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder, or to taste
• 1/2 pound spaghetti
• 3 tablespoons vegetable oil
• 1 small onion, chopped
• 3 stalks celery, chopped
• 2 carrots, thinly sliced
• 1 cup broccoli florets
• 1 tablespoon vegetable oil (optional)

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 1 hr 45 mins


• combine chicken strips, cornstarch, soy sauce, ginger, and garlic powder in a large resealable plastic bag. coat chicken with marinade, squeeze out excess air, and seal bag. refrigerate for 1 to 1 1/2 hours.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. drain.
• heat 3 tablespoons vegetable oil in a large skillet over medium heat. remove chicken from marinade and shake off excess; cook and stir in hot oil until chicken is no longer pink in the center, about 5 minutes. stir in onion, celery, carrots, and broccoli. add 1 tablespoon vegetable oil, if needed. cover and cook until vegetables are tender, stirring occasionally, about 5 minutes.
• stir spaghetti into chicken and vegetable mixture; cover and simmer for 5 minutes more.

taiwanese style oxtail stew

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 3 pounds beef oxtail
• 2 tablespoons all-purpose flour
• 2 large tomatoes, cubed
• 1/2 cup red
• 5 cups water, or as needed
• 1 large yellow onion, cut into 1/2 inch pieces
• 1 large tomato, chopped
• 3 carrots, cut into 1/2 inch pieces
• 1 (14 ounce) can beef broth
• 2 tablespoons soy sauce
• 3 tablespoons tomato paste

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 50 mins

Ready Time: 4 hrs 5 mins


• heat oil in a dutch oven or large pot with a lid over medium-high heat. coat the oxtails in the flour and place in the dutch oven. cook until browned on each side. stir in the 2 diced tomatoes, red , and enough water to cover the meat. bring to a boil, then reduce heat to low. cook for 3 hours, adding additional water or beef broth if the liquid becomes low.
• after 3 hours, skim off some of the fat from the top and heat it in a skillet. cook and stir the onion until browned, about 8 minutes. stir in the chopped tomato and carrots. cook for about 3 minutes. stir in the beef broth, soy sauce, and tomato paste. bring to a boil, then stir the onion mixture into the oxtail. allow to cook for 20 minutes, stirring in more water if the liquid becomes too low.

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 chicken and dumplings

Ingredients

• Servings: 4
• 1 1/2 cups milk
• 1 cup frozen green peas and carrots
• 1 cup cut-up cooked chicken
• 1 (10.75 ounce) can condensed cream of chicken mushroom soup
• 1 cup original bisquick® mix
• 1/3 cup milk
• paprika, if desired

Recipe

Preparation Time: 10 mins Ready Time: 30 mins


• heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
• stir bisquick mix and 1/3 cup milk until soft dough forms. drop dough by 8 spoonfuls chicken mixture (do not drop directly into liquid). sprinkle with paprika.
• cook uncovered over low heat 10 minutes. cover and cook 10 minutes longer.

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.

Filipino Lumpia

Ingredients

• Servings: 6
• 1 lumpia wrappers
• 1 pound ground beef
• 1/2 pound ground lamb
• 1/3 cup finely chopped onion
• 1/3 cup finely chopped green bell pepper
• 1/3 cup finely chopped carrot
• 1 quart oil for frying

Recipe

Cook Time: 10 mins Ready Time: 1 hr 10 mins


• make sure the lumpia wrappers are completely thawed. lay several out on a clean dry surface and cover with a damp towel. the wrappers are very thin and the edges will dry out quickly.
• in a medium bowl, blend together the ground beef and lamb, onion, green pepper and carrot. place about 2 tablespoons of the meat mixture along the center of the wrapper. the filling should be no bigger around than your thumb or the wrapper will burn before the meat is cooked. fold one edge of the wrapper over to the other. fold the outer edges in slightly, then continue to roll into a cylinder. wet your finger, and moisten the edge to seal. repeat with the remaining wrappers and filling, keeping finished lumpias covered to prevent drying. this is a good time to recruit a friend or loved one to make the job less repetitive!!
• heat oil in a 9 inch skillet at medium to medium high heat until oil is 365 to 375 degrees f (170 to 175 degrees c) fry 3-4 lumpia at a time. it should only take about 2-3 minutes for each side. the lumpia will be nicely browned when done. drain on paper towels.
• you can cut each lumpia into thirds for parties, if you like. in the philippines, lumpia was eaten with banana ketchup, but i've never seen it sold in america.