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.

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 Meatball Oven Stew

Ingredients

• Servings: 6
• meatballs:
• 1 pound ground beef
• 1/2 cup milk
• 1 egg, beaten
• 1/4 cup cornmeal
• 2 tablespoons chopped onion
• 1 tablespoon chili powder
• 1/2 teaspoon dry mustard
• 2 tablespoons vegetable oil, or to taste
• 1/2 cup all-purpose flour, or as needed
• stew:
• 6 large potatoes, cut into chunks
• 6 large carrots, cut into chunks
• 1 large onion, quartered
• 2 tablespoons all-purpose flour, or as needed
• 2 (12 fluid ounce) cans tomato juice
• 1 (15 ounce) can diced tomatoes

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix ground beef, milk, egg, cornmeal, onion, chili powder, and dry mustard together in a large bowl; divide and shape into meatballs.
• heat vegetable oil in a skillet over medium-high heat.
• spread 1/2 cup flour into a wide, shallow dish. roll meatballs in flour to coat.
• cook coated meatballs in hot oil until browned on all sides, 5 to 7 minutes.
• remove meatballs from skillet with a slotted spoon to a casserole dish, reserving fat in the skillet. arrange potato, carrots, and onion chunks atop the meatballs.
• stir 2 tablespoons flour into reserved fat until you have a smooth paste; add tomato juice and diced tomatoes. bring the mixture to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until slightly thickened, about 10 minutes; pour over the meatballs and vegetables. place a cover on the casserole dish.
• bake in preheated oven until potatoes and carrots are completely tender, about 90 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.

Slow Cooker Short Ribs

Ingredients

• Servings: 8
• cooking spray
• 3 ribs celery, sliced
• 2 carrots, sliced
• 1 onion, chopped
• 3 cloves garlic, smashed
• 5 pounds beef short ribs
• salt and ground black pepper to taste
• 1 (10.5 ounce) can condensed beef consomme (such as campbell's ®)
• 1/2 (10.5 ounce) can water

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• prepare a slow cooker crock with cooking spray.
• spread celery, carrots, onion, and garlic in the bottom of the crock. season short ribs with salt and pepper; place atop the vegetables. pour beef consomme and water into the crock.
• cook on high until the ribs are fork-tender, 5 to 7 hours.
• remove the ribs from the slow cooker to a platter. strain the broth and discard the vegetables.
• strip meat from the bones of the ribs. discard bones and transfer meat to a bowl. shred meat with 2 forks and serve with strained broth.

Curry Split Pea Soup

Ingredients

• Servings: 20
• 3 tablespoons olive oil
• 1/4 cup lemon juice
• 8 cloves garlic, minced
• 3 carrots, sliced
• 2 white onions, sliced
• 6 stalks celery, sliced
• 10 cups water
• 8 cubes chicken bouillon
• 2 cups dried split peas
• 1 tablespoon italian seasoning
• 1 teaspoon ground cumin
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 4 teaspoons curry powder

Recipe

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

Ready Time: 1 hr 25 mins


• in a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. transfer the vegetables and their juices into a bowl, and refrigerate. once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
• pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. pour in the vegetable puree, and bring the mixture to a boil over medium heat. stir in split peas, italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.

Hot And Spicy Habanero Beef Stew

Ingredients

• Servings: 8
• 1/2 cup all-purpose flour
• 3 tablespoons paprika
• 2 teaspoons cayenne pepper, divided
• 1 pound beef chuck, cut into cubes
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cups vegetable broth
• 4 potatoes, cut into cubes
• 1 (10 ounce) can diced tomatoes with green chile peppers (optional)
• 2 carrots, diced
• 1 tomato - peeled, seeded, and chopped (optional)
• 1 habanero pepper, seeded and chopped
• 1 habanero pepper, halved and seeded
• 1 tablespoon ground black pepper
• 1/2 teaspoon caraway seeds

Recipe

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

Ready Time: 4 hrs 30 mins


• combine flour, paprika, and 1 teaspoon cayenne pepper in a large, resealable plastic bag; shake to mix. add beef and shake to coat beef in flour mixture. remove beef from bag and shake to remove any excess flour mixture.
• heat oil in a skillet over medium-high heat. cook beef in hot oil until browned on all sides, 5 to 7 minutes. remove beef with a slotted spoon to a slow cooker, retaining oil and drippings in the skillet.
• saute onion in retained drippings until soft and translucent, 5 to 7 minutes; add to beef in slow cooker.
• stir vegetable broth, potatoes, diced tomatoes with green chile peppers, carrots, tomato, chopped habanero pepper, habanero pepper halves, black pepper, and caraway seeds with the beef and onion in the slow cooker.
• cook on low for 4 hours. remove and discard the habanero pepper halves before serving.

Pineapple Sunrise

Ingredients

• Servings: 2
• 1 lime, halved
• 1 pound carrots, chopped
• 2 cups fresh pineapple chunks
• ice, as desired

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• process lime, carrots, and pineapple through a juicer, respectively; serve over ice.

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.

Hot And Spicy Habanero Beef Stew

Ingredients

• Servings: 8
• 1/2 cup all-purpose flour
• 3 tablespoons paprika
• 2 teaspoons cayenne pepper, divided
• 1 pound beef chuck, cut into cubes
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cups vegetable broth
• 4 potatoes, cut into cubes
• 1 (10 ounce) can diced tomatoes with green chile peppers (optional)
• 2 carrots, diced
• 1 tomato - peeled, seeded, and chopped (optional)
• 1 habanero pepper, seeded and chopped
• 1 habanero pepper, halved and seeded
• 1 tablespoon ground black pepper
• 1/2 teaspoon caraway seeds

Recipe

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

Ready Time: 4 hrs 30 mins


• combine flour, paprika, and 1 teaspoon cayenne pepper in a large, resealable plastic bag; shake to mix. add beef and shake to coat beef in flour mixture. remove beef from bag and shake to remove any excess flour mixture.
• heat oil in a skillet over medium-high heat. cook beef in hot oil until browned on all sides, 5 to 7 minutes. remove beef with a slotted spoon to a slow cooker, retaining oil and drippings in the skillet.
• saute onion in retained drippings until soft and translucent, 5 to 7 minutes; add to beef in slow cooker.
• stir vegetable broth, potatoes, diced tomatoes with green chile peppers, carrots, tomato, chopped habanero pepper, habanero pepper halves, black pepper, and caraway seeds with the beef and onion in the slow cooker.
• cook on low for 4 hours. remove and discard the habanero pepper halves 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.

beef and potato pie

Ingredients

• Servings: 12
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 onion, finely chopped
• 2 pounds beef sirloin, cut into cubes
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1/2 teaspoon ground black pepper
• salt to taste
• 1 cup red
• 2 cups beef stock
• 2 large potatoes, peeled and cubed
• 1 cup chopped carrots
• 1 (8 ounce) can tomato paste
• 1 teaspoon worcestershire sauce
• 2 10-inch pie crusts, rolled out to fit a 9x13-inch baking dish
• 2 tablespoons milk, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• place a baking sheet on rack in the lower third of the oven. preheat oven to 400 degrees f (200 degrees c).
• heat oil and butter together in a large saucepan over medium heat; cook and stir onion until softened, about 10 minutes. add beef; cook and stir until browned on all sides, about 5 minutes. add garlic; cook and stir until fragrant, about 1 minute.
• stir flour, pepper, and salt into beef mixture; cook and stir until beef is coated, 2 to 3 minutes. add ; bring to boil, reduce heat, and simmer, 3 to 5 minutes.
• mix beef stock, potatoes, carrots, tomato paste, and worcestershire sauce into beef mixture; bring to a boil. reduce heat and simmer until vegetables are tender, 30 minutes to 1 hour. remove from heat and cool.
• line a 9x13-inch baking dish with 1 pie crust. spoon beef and potato filling into crust; top with remaining pie crust, crimping the 2 crusts together around the edges using a fork or your fingers. brush top crust with milk.
• place baking dish on the baking sheet in the oven and cook until crust is golden brown, 40 to 45 minutes.

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

chicken tortellini soup with broccoli

Ingredients

• Servings: 12
• 6 cups water
• 3 (14.5 ounce) cans chicken broth
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 2 cups cubed cooked chicken
• 1 cup chopped onion
• 1 cup sliced carrots
• 2 cloves garlic, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 (8 ounce) package dried cheese tortellini
• 9 ounces broccoli florets

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• bring water, chicken broth, cream of chicken soup, cooked chicken, onion, carrots, garlic, basil, and oregano to a boil in a large pot. add tortellini and reduce heat to medium-low; simmer for 30 minutes. stir broccoli into soup mixture and continue to simmer until broccoli is tender, about 5 minutes more.

sweet potato shepherd's pie

Ingredients

• Servings: 4
• 1 1/2 pounds sweet potatoes, peeled and chopped
• 2 tablespoons soft, non-hydrogenated margarine
• 1/4 teaspoon fresh ground pepper
• 2 teaspoons spectrum® canola oil
• 1 (340 gram) package yves veggie cuisine® original veggie ground round
• 1 green pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• 1 cup imagine® low sodium organic vegetable broth
• 1 cup combined, yves veggie cuisine® sweet peas, yves veggie cuisine® whole kernel golden corn and carrots

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• in pot of boiling water, cook potatoes for about 15 minutes or until tender.
• drain well and return to pot. add margarine and half of the fresh ground pepper and mash until smooth; set aside.
• in a non-stick skillet, heat oil over medium heat. cook ground round, green pepper and garlic, stirring for 5 minutes.
• stir in flour and cook, stirring, for 1 minute.
• add stock to skillet; bring to a boil.
• add peas, corn, carrots, and remaining ground pepper.
• spread mixture into 8-inch (2 l) square baking dish. spread mashed potato over top.
• bake in the preheated oven for about 15 minutes or until bubbly around edges.

asian-style pot roast

Ingredients

• Servings: 8
• 2 tablespoons all-purpose flour
• 3 medium carrots, peeled and sliced
• 1 cup beef broth
• 4 shallots, peeled and sliced
• 1/4 cup soy sauce
• 2 tablespoons grated fresh ginger
• 1 tablespoon honey
• 3 cloves garlic, minced
• 1 (3 pound) beef chuck pot roast, trimmed of fat
• 4 cups hot cooked rice
• chopped green onions and/or sesame seeds (optional)

Recipe

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

Ready Time: 2 hrs 45 mins


• preheat oven to 325 degrees f. do not exceed 400 degrees f. add flour to a reynolds® large oven bag. shake. place bag in a roasting pan at least 2 inches deep.
• place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. gently squeeze to blend. add meat to bag.
• close bag with tie (found inside package). holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. tuck ends of bag in pan.
• place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. bag should not hang over pan.
• bake about 2 1/2 hours or until meat and vegetables are tender.
• cut open top of oven bag carefully. remember: always support bag with pan.
• serve roast, vegetables, and cooking liquid over hot cooked rice. garnish with green onions and/or sesame seeds, if desired.

Braised Lamb Loin

Ingredients

• Servings: 8
• 3 tablespoons vegetable oil
• 1 (5 pound) boneless lamb loin roast
• 3 cups chopped onion
• 5 carrots, chopped
• 1 (12 fluid ounce) can or bottle
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1 bay leaf
• 4 whole cloves

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 30 mins


• preheat an oven to 350 degrees f (175 degrees c).
• heat vegetable oil a heavy pot or dutch oven over medium-high heat. sear lamb in hot oil until brown on all sides, about 10 minutes. remove roast from pot.
• drain all but about 3 tablespoons grease from pot. cook and stir onion and carrots until softened, about 5 minutes.
• stir , salt, pepper, bay leaf, and cloves into the onion mixture.
• return lamb roast to the pot and cover.
• bake in the preheated oven until lamb is tender and no longer pink in the center, about 2 hours.
• transfer roast to a platter and cover loosely with aluminum foil. remove bay leaf from vegetables.
• pour the and vegetable mixture from the dutch oven into a blender, filling the pitcher no more than halfway full. hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth.
• bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. spoon sauce over lamb roast to serve.

yves veggie heaven

Ingredients

• Servings: 4
• 2 tablespoons spectrum(r) asian stir fry oil organic spectrum®â asian stir fry oil organic
• 2 cloves garlic, diced
• 12 pearl onions
• 1 (340 gram) package yves veggie cuisine® original veggie ground round
• 1/2 red pepper, julienned
• 1 small carrot, diced
• 1/2 cup imagine® organic vegetable broth
• 1 cup whole wheat rotini pasta
• steak seasoning to taste

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• heat oil in large skillet.
• add garlic. toss for one minute.
• add onions. toss for one minute.
• add yves veggie ground round. stir in with onions and garlic.
• add red pepper and carrots. toss / stir until mixed. cook for one minute to meld flavours.
• once all flavours have blended, add imagine broth, then noodles.
• stir and cover. cook for 8 minutes or until pasta is desired texture.

seafood linguine

Ingredients

• Servings: 8
• 1 (16 ounce) package linguine pasta
• 1/2 cup thinly sliced red onion
• 3 teaspoons garlic powder
• 1/4 cup olive oil
• 3 cups milk
• 2 teaspoons chopped fresh parsley
• 1/2 cup chopped green bell pepper
• 1/2 cup red bell pepper, chopped
• 1/2 cup broccoli florets
• 1/2 cup thinly sliced carrots
• 1 cup sliced fresh mushrooms
• 1 cup canned shrimp
• 1 cup crab meat, drained
• 1 pound scallops
• 2 tablespoons all-purpose flour
• salt to taste
• ground black pepper to taste

Recipe

• bring a large pot of lightly salted water to a boil. add linguini pasta, and cook for 6 to 8 minutes, or until al dente. drain.
• meanwhile, in an electric frying pan, or large skillet saute the red onion and garlic in olive oil. when onion is translucent, add the milk. cook until form around the edges of the pan. add the parsley, chopped green and red bell pepper, broccoli, carrots, mushrooms, shrimp, crab, and scallops and stir until well incorporated.
• remove 1/2 cup of milk from the mixture and place in a small bowl with the flour. stir until smooth. add back to skillet with seafood and vegetables. allow mixture to thicken. season with salt and pepper to taste.
• pour seafood sauce over drained and cooked linguini noodles. serve warm.

Lemon Orzo Primavera

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 cup uncooked orzo pasta
• 1 clove garlic, crushed
• 1 medium zucchini, shredded
• 1 medium carrot, shredded
• 1 (14 ounce) can vegetable broth
• 1 lemon, zested
• 1 tablespoon chopped fresh thyme
• 1/4 cup grated parmesan cheese

Recipe

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


• heat the oil in a pot over medium heat. stir in orzo, and cook 2 minutes, until golden. stir in garlic, zucchini, and carrot, and cook 2 minutes. pour in the broth and mix in lemon zest. bring to a boil. reduce heat to low and simmer 10 minutes, or until liquid has been absorbed and orzo is tender. season with thyme and top with parmesan to serve.

Slow Cooker Caribou Stew

Ingredients

• Servings: 8
• 1/2 cup all-purpose flour
• 2 1/2 pounds moose meat, cut into cubes
• 1 tablespoon vegetable oil, or as needed
• 4 cups beef stock
• 3 large potatoes, peeled and cubed
• 4 carrots, cut into 1-inch pieces
• 4 stalks celery, cut into 1-inch pieces
• 1 large onion, chopped
• 1 (14 ounce) can diced tomatoes with juice
• 2 teaspoons dried oregano
• 2 teaspoons worcestershire sauce
• 1 1/2 teaspoons dried thyme
• 1 teaspoon minced garlic
• 2 bay leaves

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs 5 mins

Ready Time: 8 hrs 25 mins


• place flour in a shallow bowl; press meat into the flour to coat and shake off the excess flour.
• heat vegetable oil in a large skillet over medium; cook and stir meat until browned on all sides, about 5 minutes. transfer meat to a large slow cooker. pour beef stock over meat in slow cooker; add potatoes, carrots, celery, onion, diced tomatoes with juice, oregano, worcestershire sauce, thyme, garlic, and bay leaves. gently stir mixture.
• cook on low for 8 hours.

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

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.

gefilte fish

Ingredients

• Servings: 8
• 1 1/2 pounds salmon fillets
• 1 1/2 pounds fillets
• 1 pound black cod fillets
• 1 pound ling cod fillets
• 2 1/2 large onions
• 4 carrots
• 5 eggs
• 1 1/2 tablespoons white sugar
• 4 teaspoons salt
• 4 teaspoons ground white pepper
• 3/4 cup matzo meal
• 3/4 cup ice water
• 2 onions
• 2 carrots
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1/4 cup white sugar

Recipe

Preparation Time: 25 mins Cook Time: 2 hrs 10 mins

Ready Time: 2 hrs 35 mins


• grind the fish, 2 1/2 onions and 4 carrots together. place fish mixture in a wooden bowl. using a hand chopper, add eggs one at a time. add 1 1/2 tablespoons sugar, 4 teaspoons salt and white pepper and continue to chop until very well blended. stir in the ice water a little at a time throughout this process. add matzo meal and chop again. check to see if mixture is thick enough to bind together to make an oval gefilte fish ball and if not add in more matzo meal.
• meanwhile, fill two large heavy stock pots half full of water . into each pot slice one raw onion and one sliced carrot. add fish skins, if desired. sprinkle in paprika, salt, black pepper and two tablespoons of sugar. bring to a boil over medium heat and let boil for 10 minutes.
• with wet hands shape the fish balls and carefully drop into boiling stock. cover slightly and cook over medium-low heat for 2 hours. when done, let fish sit in the pot for 10 minutes, then remove pieces carefully to containers and strain remaining stock over fish balls, just barely covering them. chill and serve. they will now keep in the refrigerator for up to 6 days.

asian-style pot roast

Ingredients

• Servings: 8
• 2 tablespoons all-purpose flour
• 3 medium carrots, peeled and sliced
• 1 cup beef broth
• 4 shallots, peeled and sliced
• 1/4 cup soy sauce
• 2 tablespoons grated fresh ginger
• 1 tablespoon honey
• 3 cloves garlic, minced
• 1 (3 pound) beef chuck pot roast, trimmed of fat
• 4 cups hot cooked rice
• chopped green onions and/or sesame seeds (optional)

Recipe

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

Ready Time: 2 hrs 45 mins


• preheat oven to 325 degrees f. do not exceed 400 degrees f. add flour to a reynolds® large oven bag. shake. place bag in a roasting pan at least 2 inches deep.
• place carrots, broth, shallots, soy sauce, ginger, honey, and garlic in bag. gently squeeze to blend. add meat to bag.
• close bag with tie (found inside package). holding the bag upright, cut six 1/2-inch slits in top of bag to allow steam to escape. tuck ends of bag in pan.
• place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. bag should not hang over pan.
• bake about 2 1/2 hours or until meat and vegetables are tender.
• cut open top of oven bag carefully. remember: always support bag with pan.
• serve roast, vegetables, and cooking liquid over hot cooked rice. garnish with green onions and/or sesame seeds, if desired.

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.

after-church stew

Ingredients

• Servings: 8
• 1 1/2 pounds lean beef, cut into 1 1/2-inch cubes
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 4 carrots, halved lengthwise and sliced
• 2 onions, cut into 1/2-inch slices
• 2 stalks celery, sliced diagonally
• 1 (10.75 ounce) can tomato soup
• 1/2 (10.75 ounce) can water
• 3 potatoes, peeled and cut into cubes

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 45 mins

Ready Time: 4 hrs


• preheat oven to 300 degrees f (150 degrees c).
• spread beef cubes into a 3-quart casserole dish; season with salt, basil, and black pepper. arrange carrots, onions, and celery atop the beef cubes. pour soup and water over the beef and vegetable mixture. cover the dish with aluminum foil.
• bake in preheated oven for 3 hours.
• arrange potatoes over the stew; continue baking until potatoes are tender, about 45 minutes more.

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

Slow Cooker Short Ribs

Ingredients

• Servings: 8
• cooking spray
• 3 ribs celery, sliced
• 2 carrots, sliced
• 1 onion, chopped
• 3 cloves garlic, smashed
• 5 pounds beef short ribs
• salt and ground black pepper to taste
• 1 (10.5 ounce) can condensed beef consomme (such as campbell's ®)
• 1/2 (10.5 ounce) can water

Recipe

Preparation Time: 15 mins Cook Time: 5 hrs

Ready Time: 5 hrs 15 mins


• prepare a slow cooker crock with cooking spray.
• spread celery, carrots, onion, and garlic in the bottom of the crock. season short ribs with salt and pepper; place atop the vegetables. pour beef consomme and water into the crock.
• cook on high until the ribs are fork-tender, 5 to 7 hours.
• remove the ribs from the slow cooker to a platter. strain the broth and discard the vegetables.
• strip meat from the bones of the ribs. discard bones and transfer meat to a bowl. shred meat with 2 forks and serve with strained broth.

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

beef stew

Ingredients

• Servings: 8
• 1/2 cup vegetable oil
• 2 pounds cubed beef stew meat
• 1 onion, chopped
• 3 cups merlot
• 1 tablespoon beef bouillon granules
• 1 quart milk
• 4 medium russet potatoes, peeled and cubed
• 6 carrots, diced
• 6 stalks celery, diced
• 3 tablespoons dried oregano
• 3 tablespoons dried basil
• 2 tablespoons ground coriander
• 2 tablespoons ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon salt

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 50 mins


• heat oil in a large pot over high heat; saute beef until browned on all sides, about 10 minutes. add onion. continue to saute until onion is softened and browned around the edges, about 5 minutes more. transfer beef mixture to a bowl.
• pour into the same pot used to cook beef and bring to a boil. boil until slightly reduced, about 10 minutes. stir beef bouillon into and cook until dissolved, about 5 minutes. return beef to the pot and add milk, potatoes, carrots, and celery. season with oregano, basil, coriander, pepper, cumin, and salt and bring to a simmer. reduce heat to medium and continue to simmer until beef is tender, 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.

Emma's Clam Chowder

Ingredients

• Servings: 6
• 5 (6.5 ounce) cans minced clams, drained
• 1 large potato, diced
• 1 onion, chopped
• 1/2 teaspoon salt
• 1 pinch ground white pepper
• 4 slices bacon
• 1 large carrot, grated
• 8 ounces tomato sauce
• 2 tomatoes, chopped
• 1 stalk celery, chopped
• 2 cups water

Recipe

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

Ready Time: 2 hrs 10 mins


• dice bacon, cook in large saucepan with onion and celery until crisp and onion golden. pour off most of fat.
• add 2 cups water, potatoes, carrots, salt, pepper, thawed tomatoes, and clam juice from cans. simmer 1 hour.
• add tomato sauce and clams. simmer 15-20 minutes or until just boiling.

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.

canja

Ingredients

• Servings: 6
• 3 pounds boneless, skinless chicken meat
• 1 onion, chopped
• 6 cups chicken stock
• 1/4 cup long-grain white rice
• 3/4 cup tomato - peeled, seeded and chopped
• 1/2 cup chopped carrots
• salt to taste
• ground black pepper to taste
• 3/4 cup diced ham
• 1 tablespoon chopped fresh parsley

Recipe

• to a large saucepan, add the chicken, onion, and chicken stock. bring to a simmer, and cover. cook over low heat until the chicken is tender, about 45 minutes. lift the chicken out a platter, and set aside. strain the stock through a sieve set over a bowl. discard the solids, and skim off as much fat as possible from stock.
• rinse out the saucepan, and return the stock to it. add the rice, tomatoes and carrots to the stock. season with salt and black pepper to taste. bring to a simmer. cook until the rice is tender, about 25 minutes.
• when the chicken is cool enough to handle, cut it into strips about 1/2 x 1 1/2 inches. return the chicken to the soup with the ham, and cook just long enough to heat through. add the parsley, and serve.

italian tomato gravy

Ingredients

• Servings: 32
• 1 cup red
• 1/4 cup olive oil
• 3 beef neck bones
• 1/2 yellow onion, chopped
• 1/2 cup chopped celery
• 1/2 carrot, chopped
• 1 whole head garlic, minced
• 2 tablespoons cracked black pepper
• 2 tablespoons red , or as needed
• 2 (6 ounce) cans tomato paste
• 4 (28 ounce) cans san marzano-style peeled plum tomatoes with basil
• 2 (16 ounce) cans tomato sauce
• 1 quart water
• 1/2 cup dried basil
• 1/4 cup dried oregano
• 1 pinch dried italian parsley

Recipe

Preparation Time: 30 mins Cook Time: 11 hrs

Ready Time: 11 hrs 30 mins


• preheat oven to 400 degrees f (200 degrees c).
• place 1 cup red , olive oil, beef neck bones, onion, celery, carrot, garlic, and black pepper in a roasting pan; stir to coat.
• roast neck bones and vegetable mixture in the preheated oven until vegetables are tender, 1 hour. stir in about 2 tablespoons red while scraping any browned bits of food off of the bottom of the pan. roast until vegetables are browned, about 30 more minutes.
• pour vegetable mixture into a 16-quart soup pot over medium-low heat; simmer for 30 minutes. add tomato paste, plum tomatoes, tomato sauce, water, basil, oregano, and parsley; stir well. simmer, stirring occasionally, until sauce reduces, 8 hours.
• remove neck bones from sauce; scrape marrow out of bones. add marrow to sauce and simmer until dissolved, 1 to 2 more hours.
• transfer sauce to a blender in batches, filling blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree until smooth.

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

california chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1/2 cup cooking
• 1/2 cup chicken broth
• 1 clove garlic, minced
• 1/2 lemon
• 4 carrots
• 4 zucchini squashes, julienned

Recipe

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


• place chicken in a resealable plastic bag with flour, salt, and pepper. seal bag and shake to coat. remove chicken from bag, shaking off excess flour.
• heat oil in a large skillet over medium high heat. brown chicken on each side for about 5 minutes, or until golden. remove from skillet and set aside.
• in same skillet combine , broth, garlic and a squeeze of lemon and bring to a boil. return chicken to skillet, reduce heat to low and simmer for 15 to 20 minutes, or until chicken is cooked through and no longer pink inside.
• in the meantime, saute carrots and zucchini in a separate medium skillet until they are tender. add to simmering chicken and sauce and heat through 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.

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.

apricot chicken curry

Ingredients

• Servings: 4
• 8 chicken drumsticks
• salt and pepper to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes, or to taste
• 4 cups apricot nectar
• 1 teaspoon cornstarch, or as needed
• 1 tablespoon water
• 3 tablespoons curry powder
• 1 cup dried apricots
• 1 large onion, roughly chopped
• 1 large green bell pepper, roughly chopped
• 4 carrots, thinly sliced
• 1 fresh green chile pepper, minced (optional)
• 1/2 cup chopped water chestnuts (optional)

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c). season the chicken drumsticks with salt and pepper.
• heat olive oil in a large oven-safe skillet over medium heat. stir in garlic and red pepper flakes; cook and stir until garlic is softened and is fragrant, 1 to 2 minutes. place the drumsticks in the skillet, and brown the chicken on all sides, about 3 minutes on each side. transfer the skillet to the oven.
• bake the chicken drumsticks in the preheated oven until no longer pink at the bone and the juices run clear, 7 to 10 minutes.
• bring the apricot nectar to a boil in a large pot over medium-high eat, then reduce heat to medium-low. mix cornstarch and water together in a small bowl; stir cornstarch mixture and curry powder into the apricot nectar. add dried apricots. transfer the baked drumsticks into the apricot mixture.
• heat the skillet used to cook the chicken over medium heat. stir in the onion, green bell pepper, carrots, and green chile pepper; cook and stir until the onion has softened. pour the drumsticks and apricot sauce into the skillet. cover and simmer until the vegetables are tender, about 10 minutes. season with salt and pepper. stir in water chestnuts just before serving.

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

Zesty Lamb Tenderloin

Ingredients

• Servings: 6
• 2 pounds lamb tenderloin
• 1/4 cup minced garlic
• 2 tablespoons ground black pepper
• 1 tablespoon dried tarragon
• 2 tablespoons olive oil
• 3 cups chopped carrots
• 3 potatoes, cubed
• 1/2 cup soy sauce
• 1 1/2 cups water
• 1 tablespoon cornstarch

Recipe

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

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• place the lamb tenderloin in a 10x15 inch roasting pan. in a separate small bowl, combine the garlic, ground black pepper, tarragon and olive oil. mix this well and spread over the lamb. then place the carrots and potatoes around the meat. combine the soy sauce and 1 cup water in a separate small bowl and pour over the vegetables around the roast. cover all tightly with foil.
• bake at 350 degrees f (175 degrees c) for 1 to 1 1/2 hours, or until the internal lamb temperature reaches 145 (63 degrees c).
• transfer the roast and vegetables to a serving platter and pour the liquid from the roasting pan into a small saucepan over medium heat. in a separate small bowl, dissolve the cornstarch in the remaining 1/2 cup water and add to the liquid in the pan. stir well and allow sauce to thicken.

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.

a-1 chicken soup

Ingredients

• Servings: 1
• 2 tablespoons vegetable oil
• 2 skinless chicken leg quarters
• 1/2 cup chopped onion
• 2 quarts water
• 3 cubes chicken bouillon, crumbled
• 1 stalk celery, chopped
• 3 carrots, chopped
• 1 clove roasted garlic, minced
• salt and pepper to taste
• 1 (12 ounce) package thin egg noodles

Recipe

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

Ready Time: 2 hrs


• in a large pot over medium heat, cook chicken pieces in oil until browned on both sides. stir in onion and cook 2 minutes more. pour in water and chicken bouillon and bring to a boil. reduce heat and simmer 45 minutes.
• stir in celery, carrots, garlic, salt and pepper. simmer until carrots are just tender. remove chicken pieces and pull the meat from the bone. stir the noodles into the pot and cook until tender, 10 minutes. return chicken meat to pot just before serving.

oven beef and potato stew

Ingredients

• Servings: 4
• 2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3/4 pound boneless beef chuck, cut into 1-inch cubes
• 1 tablespoon vegetable oil
• 1/2 cup red
• 1 1/4 cups water
• 1 (10.75 ounce) can condensed tomato soup
• 2 potatoes, peeled and diced
• 1 (7 ounce) can whole kernel corn, drained
• 3/4 cup chopped onion
• 1 (4.66 ounce) container beef stock concentrate (such as knorr® homestyle stock
• 1 (4.5 ounce) can mushroom stems and pieces, drained
• 2 carrots, cut into 1-inch pieces
• 2 stalks celery, coarsely chopped
• 1 (.4 ounce) packet dry vegetable soup mix (such as knorr®)
• 1/4 teaspoon dried basil
• 1 1/2 cups beef stock, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 5 mins

Ready Time: 2 hrs 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
• heat vegetable oil in a dutch oven or heavy pot over medium-high heat. cook and stir beef until evenly browned, about 5 minutes. transfer beef to a plate. pour red into dutch oven, scraping any browned bits from the bottom of the pot. return beef cubes to dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
• cover and transfer dutch oven to preheated oven; bake for about 1 hour. add beef stock to pot, if needed. continue to bake until beef is very tender, about 1 hour more.

lady linda's delightful shrimp and scallop stir-fry

Ingredients

• Servings: 4
• 1 pound bay scallops, tough muscle removed
• 1 tablespoon ground ginger
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon seafood seasoning, such as old bay™
• 2 tablespoons fish sauce
• 1 tablespoon cornstarch
• 1/4 cup vegetable oil, divided
• 2 teaspoons minced garlic
• 1 tablespoon cornstarch
• 1/4 cup chicken broth
• 1 small onion, sliced
• 1 (8 ounce) package sliced fresh mushrooms
• 2 small zucchini, sliced
• 1 small yellow squash, sliced
• 1/4 cup julienned carrot
• 1 pound peeled and deveined cooked shrimp
• 1/2 green bell pepper, cut into 1/2-inch squares

Recipe

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


• toss the scallops with the ginger, red pepper flakes, seafood seasoning, fish sauce, and 1 tablespoon of cornstarch in a bowl. cover, and marinate 30 minutes.
• heat half of the oil in a wok over high heat. stir in the garlic, and cook until it begins to brown, about 30 seconds. stir in the marinated scallops, and cook until they are no longer translucent in the center, about 3 minutes. dissolve the remaining 1 tablespoon of cornstarch in the chicken broth. pour into the wok, and stir until thickened. remove to a bowl.
• clean the wok well, and heat the remaining oil over high heat; stir in the onion, mushrooms, zucchini, yellow squash, and carrot. cook and stir until the vegetables are tender, about 5 minutes. stir in the shrimp, green pepper, and scallop mixture. stir until hot.

lamb wonton soup

Ingredients

• Servings: 4
• 1 tablespoon rice
• 1/2 teaspoon cornstarch
• 3/4 pound ground lamb
• 2 tablespoons finely chopped green onion (white and light green parts)
• 1 tablespoon soy sauce
• 1 teaspoon minced fresh ginger
• 1 teaspoon sesame oil
• 1 teaspoon white sugar
• salt to taste
• 25 wonton wrappers
• 1 egg, beaten
• 3 heads bok choy, sliced
• 10 sugar snap peas, sliced
• 1 carrot, thinly sliced
• 2 tablespoons finely chopped green onion (white and light green parts)
• 2 cups chicken broth
• 1 cup water
• 1/4 cup finely chopped green onion (white and light green parts)

Recipe

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


• whisk rice and cornstarch together in large bowl. add ground lamb, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. cover and refrigerate for 1 hour.
• place about 1 tablespoon lamb mixture in the middle of a wonton wrapper. brush edges with beaten egg and pinch edges to seal, creating a small pouch. repeat with remaining wonton wrappers and lamb mixture. refrigerate until ready to use.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. remove and distribute evenly among 4 soup bowls.
• place wontons in steamer basket and steam until lamb is no longer pink inside, about 10 minutes. remove and place in soup bowls alongside vegetables.
• heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. pour hot broth mixture evenly into soup bowls atop vegetables and wontons. sprinkle 1/4 cup chopped green onion evenly over each bowl.

Vegan Lentil Loaf With Greek Flavors

Ingredients

• Servings: 8
• 2 cups french green lentils
• water to cover
• 1/2 teaspoon onion powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic salt
• 1 green bell pepper, minced
• 2 stalks celery, minced
• 2 carrots, minced
• 2 cloves garlic, minced
• 1 bunch fresh parsley, chopped
• 1 cup cooked brown rice
• 1/3 cup chia seeds
• 1 lemon, zested and juiced
• 1 teaspoon dried oregano
• 1 teaspoon dried mint
• salt and ground black pepper to taste

Recipe

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

Ready Time: 2 hrs 30 mins


• place lentils in a pot and pour in enough water to cover by 2 inches; add onion powder, celery salt, and garlic salt. cook lentils, stirring occasionally, over medium heat until tender, about 40 minutes. cool lentils slightly and add to a food processor; blend until smooth.
• preheat oven to 350 degrees f (175 degrees c). grease a 9x5-inch loaf pan.
• mix lentils, green bell pepper, celery, carrots, and garlic in a large bowl. add parsley, brown rice, chia seeds, lemon zest, lemon juice, oregano, mint, salt, and pepper to lentil mixture; mix well. pour lentil mixture into the prepared loaf pan.
• bake in the preheated oven until cooked through, about 1 1/2 hours. cool slightly before slicing, about 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.