down home casserole

Ingredients

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

Recipe

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


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

quick and easy chicken noodle soup

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 1/2 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Recipe

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


• in a large pot over medium heat, melt butter. cook onion and celery in butter until just tender, 5 minutes. pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. bring to a boil, then reduce heat and simmer 20 minutes before serving.

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

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 and easy chicken noodle soup

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 1/2 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Recipe

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


• in a large pot over medium heat, melt butter. cook onion and celery in butter until just tender, 5 minutes. pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. bring to a boil, then reduce heat and simmer 20 minutes before serving.

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

sweet and sour ground lamb stir-fry

Ingredients

• Servings: 4
• 1 pound ground lamb
• 1 onion, sliced
• 2 carrots, peeled and sliced
• 1/2 cup rice vinegar
• 1/3 cup ketchup
• 1/4 cup white sugar
• 2 teaspoons soy sauce
• 2 cups chopped broccoli
• 1 green bell pepper, chopped

Recipe

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


• heat a large skillet over high heat. cook and stir ground lamb in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• return skillet to high heat. stir onion and carrots into the ground beef; stir-fry until the vegetables are hot, about 2 minutes.
• stir rice vinegar, ketchup, sugar, and soy sauce together in a bowl; pour over lamb mixture. add broccoli and bell pepper to the mixture; stir. place a cover on the skillet, reduce heat to medium, and cook until the broccoli is tender, 7 to 10 minutes.

slow cooker lamb tenderloin with and veggies

Ingredients

• Servings: 6
• 1 (2 pound) lamb tenderloin
• 6 fluid ounces -style (such as molson canadian ®)
• 2 tablespoons white vinegar
• 2 potatoes, quartered
• 2 carrots, quartered
• 6 button mushrooms
• 2 cloves garlic
• 1/2 small onion, cut into chunks
• 1 1/2 teaspoons salt
• 1 teaspoon whole black peppercorns
• 1 teaspoon dried sage

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs

Ready Time: 4 hrs 15 mins


• combine the lamb tenderloin, , vinegar, potatoes, carrots, mushrooms, garlic, onion, salt, peppercorns, and sage in a slow cooker. cover and cook on low for 4 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.

Winter Chicken Bake

Ingredients

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

Recipe

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


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

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.

ham and wild rice casserole

Ingredients

• Servings: 6
• 3 cups chicken broth
• 1 cup wild rice
• 1 cup long grain rice
• 1/2 cup olive oil
• 1 (8 ounce) package sliced fresh mushrooms
• 1 large onion, diced
• 2 carrots, diced
• 1 green bell pepper, diced
• 3 tablespoons garlic, minced
• 1 cup dry white
• 1/4 cup soy sauce
• 1 teaspoon dry mustard
• 1 teaspoon curry powder
• 1 1/2 cups diced ham
• 2 (10.75 ounce) cans cream of mushroom soup

Recipe

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

Ready Time: 1 hr 45 mins


• bring chicken broth to a boil in a saucepan. add wild rice; cover and reduce heat to medium-low. simmer for 35 minutes.
• stir long grain rice into wild rice. continue simmering until liquid is absorbed, stirring occasionally, about 25 more minutes.
• while the rice is cooking, heat olive oil in a large skillet over medium heat. cook and stir mushrooms, onion, carrots, green pepper, and garlic until tender and browned, about 10 minutes.
• mix white , soy sauce, dry mustard, and curry powder into the vegetables. bring to a boil and reduce heat to low. simmer until liquid is reduced, about 20 minutes.
• preheat the oven to 375 degrees f (190 degrees c).
• combine ham, cream of mushroom soup, and cooked rice with the vegetables. transfer the mixture to a large baking dish.
• bake in the preheated oven until sauce is bubbly, about 30 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.

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.

tiffany's asian-infused salmon packets

Ingredients

• Servings: 4
• 4 sheets (12x12 inches each) reynolds wrap® non-stick aluminum foil
• asian sauce:
• 1/2 cup teriyaki sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons minced fresh ginger
• 2 teaspoons sesame oil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 4 (6 ounce) salmon fillets
• 1 (8 ounce) package snow peas
• 1 (8 ounce) package sliced white mushrooms
• 1 cup matchstick-cut carrots

Recipe

• preheat grill to medium-high or oven to 450 degrees f. mix teriyaki sauce, honey, rice vinegar, minced ginger, sesame oil and red pepper flakes in a small bowl; set aside.
• place a sheet of reynolds wrap® non-stick aluminum foil on counter with non-stick (dull) side facing up. place a salmon fillet and 1/4 of the vegetables in center of foil. spoon 1 tablespoon teriyaki mixture over fillet.
• bring up sides of foil; fold down two times. double fold both ends of foil to seal packet, leaving room for heat circulation inside. repeat to make four packets. reserve remaining teriyaki mixture to serve with salmon.
• place packets on baking pan with 1-inch sides to transport to grill or bake in oven.
• slide packets grill.
• grill 8 to 10 minutes in covered grill - or - bake 15 to 20 minutes or until salmon is desired doneness. if grilling, use tongs or oven mitts to slide hot packets back pan and transport. open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. serve with hot cooked rice, drizzled with remaining teriyaki sauce if desired.

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.

giant stuffed mushrooms

Ingredients

• Servings: 4
• 4 large portobello mushrooms
• 2 tablespoons olive oil, divided
• salt to taste
• ground black pepper to taste
• 1 clove garlic, minced
• 1 cup chopped fresh cilantro
• 1 large carrot, finely chopped
• 1 stalk celery, finely chopped
• 2/3 cup kasha (toasted buckwheat groats)
• 1 1/4 cups water
• 3 tablespoons chopped fresh parsley

Recipe

• preheat the oven to 400 degrees f (200 degrees c). remove the mushroom stems from the caps, and set the stems aside. place the caps gill-side up on a baking sheet. drizzle them with 1 tablespoon of the olive oil, and season with salt and pepper. roast in the preheated oven for 25 minutes.
• meanwhile, prepare the pilaf stuffing. chop mushroom stems. heat the remaining olive oil in a skillet over medium heat. cook chopped mushroom stems and garlic in oil until soft. stir in the cilantro, carrot, celery and kasha; cook 2 minutes more. pour in water. bring the mixture to a boil, reduce heat to low, and place a lid on the pan. simmer 20 minutes, or until the kasha is tender. remove from the heat, and stir in parsley. season to taste with salt and pepper.
• stuff the warm mushroom caps with the pilaf, and serve.

Delicious Mushroom Soup

Ingredients

• Servings: 8
• 2 tablespoons vegetable oil
• 4 cups fresh sliced mushrooms
• 1 onion, chopped
• 1 stalk celery, chopped
• 5 cups chicken broth
• 1/4 cup uncooked white rice
• 3 tablespoons soy sauce
• salt and pepper to taste

Recipe

• heat oil in a wok over medium heat, and saute mushrooms, onion, and celery or carrot in the oil for 10 minutes.
• add chicken or vegetable stock, rice, and soy sauce. bring to a boil, and simmer for at least an hour.
• take mushrooms, onion, celery and rice out of the soup. using a blender or food processor, blend until smooth. stir back into wok. season with salt and pepper, and serve hot.

orange zinger

Ingredients

• Servings: 1
• 1/2 inch piece fresh ginger root
• 1 pound carrots, scrubbed and trimmed
• 2 oranges, peeled

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• juice ginger, carrots, and oranges in a juicer, respectively. serve immediately.

Potato Soup Vi

Ingredients

• Servings: 20
• 10 pounds peeled and cubed potatoes
• 4 cups non-dairy creamer
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• place potatoes in a large pot, and cover with water. the water level should stand about 2 inches above potatoes. bring to a boil, reduce heat, and simmer until very tender.
• remove soup from heat, and slowly stir in nondairy creamer. continue stirring until soup is creamy.
• mash slightly with a potato masher. season with salt and pepper. serve hot or cold.

Cauliflower Soup

Ingredients

• Servings: 4
• 2 stalks celery, chopped
• 1 onion, chopped
• 3/4 cup shredded carrots
• 2 tablespoons olive oil
• 1 head cauliflower, coarsely chopped
• 6 cups chicken broth
• ground black pepper to taste

Recipe

• in a large saucepan over medium heat, saute the celery, onion and carrot in olive oil for 5 minutes, or until onion is translucent. remove from heat and set aside.
• steam cauliflower in a colander over boiling water or in a steamer until tender. mash.
• add the mashed cauliflower to the vegetable mixture, return to stovetop over medium heat and add the chicken broth. pepper to taste and simmer for 15 minutes or until soup is heated thoroughly.

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.

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.

Ensalada Roja Con Pollo (red Salad With Chicken)

Ingredients

• Servings: 12
• 6 large baking potatoes, peeled and cubed
• 4 carrots, diced
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cups diced cooked chicken
• 6 hard-cooked eggs, peeled and chopped
• 2 dill pickles, chopped
• 2 tablespoons dill pickle brine
• 2 cups mayonnaise
• salt and pepper to taste
• 1 cup diced cooked beets

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 1 hr 40 mins


• place the potatoes and carrots into a large pot and fill with enough water to cover. bring to a boil, and cook until potatoes are tender enough to pierce with a fork, 8 to 10 minutes. drain and rinse under cold water to cool. set aside.
• heat the olive oil in a large skillet over medium heat. add the onion; cook and stir until tender and light brown, about 10 minutes. set aside to cool.
• in a large bowl, combine the potatoes, carrots, chicken, eggs and pickles. in a separate bowl, whisk together the onion, pickle juice and mayonnaise. season with salt and pepper. pour over the potato mixture and stir gently to coat. adjust the amounts of mayonnaise, salt and pepper if desired. gently stir in beets last. refrigerate for at least 1 hour to blend flavors before serving.

tiffany's asian-infused salmon packets

Ingredients

• Servings: 4
• 4 sheets (12x12 inches each) reynolds wrap® non-stick aluminum foil
• asian sauce:
• 1/2 cup teriyaki sauce
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons minced fresh ginger
• 2 teaspoons sesame oil
• 1/2 teaspoon crushed red pepper flakes (optional)
• 4 (6 ounce) salmon fillets
• 1 (8 ounce) package snow peas
• 1 (8 ounce) package sliced white mushrooms
• 1 cup matchstick-cut carrots

Recipe

• preheat grill to medium-high or oven to 450 degrees f. mix teriyaki sauce, honey, rice vinegar, minced ginger, sesame oil and red pepper flakes in a small bowl; set aside.
• place a sheet of reynolds wrap® non-stick aluminum foil on counter with non-stick (dull) side facing up. place a salmon fillet and 1/4 of the vegetables in center of foil. spoon 1 tablespoon teriyaki mixture over fillet.
• bring up sides of foil; fold down two times. double fold both ends of foil to seal packet, leaving room for heat circulation inside. repeat to make four packets. reserve remaining teriyaki mixture to serve with salmon.
• place packets on baking pan with 1-inch sides to transport to grill or bake in oven.
• slide packets grill.
• grill 8 to 10 minutes in covered grill - or - bake 15 to 20 minutes or until salmon is desired doneness. if grilling, use tongs or oven mitts to slide hot packets back pan and transport. open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. serve with hot cooked rice, drizzled with remaining teriyaki sauce if desired.

Wild Rice Soup

Ingredients

• Servings: 5
• 1 1/2 cups wild rice, cooked
• 2 tablespoons butter
• 1 cup shredded carrots
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 3 tablespoons all-purpose flour
• 1/4 teaspoon ground black pepper
• 1 cup water
• 1 (10.5 ounce) can chicken broth
• 1 cup half-and-half
• 1/3 cup blanched slivered almonds
• 1/4 cup fresh parsley

Recipe

• in a small saucepan, combine 1/2 cup wild rice and 1 1/2 cups water. bring to a boil, reduce heat, cover and simmer for 45 minutes.
• in a 3 quart saucepan over medium heat, melt butter; add celery, carrot, onion and bell pepper. saute until vegetables are tender.
• stir in flour, pepper, wild rice, water and broth. bring to boil and reduce heat. cover and simmer for 15 minutes.
• stir in half and half, almonds and parsley. heat until hot and serve.

harvey's moroccan roast chicken

Ingredients

• Servings: 4
• dry spice mix:
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground black pepper
• 3/8 teaspoon fennel seed, ground
• 3/4 teaspoon sesame seeds, ground
• 1/8 teaspoon ground coriander
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• spice paste:
• 2 tablespoons hungarian paprika
• 1/4 cup fresh lemon juice
• 1 tablespoon salt
• 3 tablespoons chopped fresh mint
• 1 teaspoon ground black pepper
• 2 cloves garlic, peeled and crushed
• 3 tablespoons olive oil
• 1 pound small red potatoes, quartered
• 2 cups baby carrots
• 2 small lemons
• 1 (4 pound) roasting chicken, rinsed and patted dry

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• for the spice mix: mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. set aside.
• for the spice paste: place the paprika, lemon juice, the spice mix (from step 2), salt, chopped mint, black pepper and garlic cloves in a blender. add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. slowly add the additional olive oil if mixture seems too thick to spread. blend just until mixture is a smooth paste.
• spread potatoes and carrots in a roasting pan. rub about 1/4 of the spice paste inside the cavity of the chicken. rub the remainder of the paste on the outside of the chicken including the underside. place the chicken directly on the carrots and potatoes. pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
• tent the chicken with aluminum foil. roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees f (80 degrees c) and the juices run clear. remove from the oven and let rest for about 10 minutes before serving.

chicken hobo

Ingredients

• Servings: 4
• 1 pound peppered bacon
• 3 medium potatoes, chopped
• 3 medium carrots, peeled and chopped
• 1 medium onion, chopped
• 4 skinless, boneless chicken breast halves
• 1/2 cup butter
• garlic salt to taste

Recipe

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


• in a skillet over medium-high heat, cook the bacon until evenly brown. drain, chop coarsely, and set aside.
• on 4 large squares of heavy duty aluminum foil, evenly distribute the potatoes, carrots, and onion. arrange the chicken breasts over the vegetables, and sprinkle with the chopped bacon. top each with 2 tablespoons butter, and season with garlic salt. fold the foil over the ingredients, and tightly seal.
• preheat an outdoor grill for medium-high heat.
• place foil packets on the grill, and cook for 20 minutes, or until chicken is no longer pink and juices run clear.

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.

lentil soup with golden beets and rutabaga

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 golden beet, peeled and diced
• 1/2 large rutabaga, diced
• 1 bulb fennel, diced
• 4 cups vegetable broth
• 1 cup dried lentils
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 1 bunch fresh parsley, finely chopped
• salt and ground black pepper to taste

Recipe

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


• cook and stir olive oil, onion, carrots, parsnips, beet, rutabaga, and fennel in a soup pot over medium heat until vegetables begin to soften, about five minutes.
• mix vegetable broth into vegetables and bring to a boil. add lentils, dried thyme, bay leaves, and parsley. reduce heat to low and simmer until lentils are tender, about 35 minutes. season with salt and ground black pepper to taste.

Carrot And Orange Juice

Ingredients

• Servings: 32
• 2 pounds organic carrots, trimmed and scrubbed
• 8 organic oranges, peeled

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• press carrots and oranges through a juicer and into a large glass.

Red Chicken With Vegetables

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 onions, chopped
• 2 tablespoons ground turmeric
• 6 chicken thighs
• 1 (6 ounce) can tomato paste
• 2 cups water
• salt and pepper to taste
• 4 carrots
• 1 cup white sugar
• 4 tablespoons vegetable oil, divided
• 2 potatoes, cubed

Recipe

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


• heat 2 tablespoons olive oil in a large skillet over medium high heat. add onions and turmeric and saute; when onions are brown, add chicken and saute for about 10 minutes, or until chicken is almost cooked through.
• add tomato paste, water and salt and pepper to taste. stir together, reduce heat and simmer for 20 to 30 minutes, during which the 'gravy' should thicken.
• meanwhile, put carrots in a small saucepan; add sugar and cook until carrots are soft to caramelize. when cooked, drain carrots. heat 1 tablespoon vegetable oil in a small skillet over medium heat, add carrots and saute. set aside.
• heat remaining 3 tablespoons of vegetable oil in a large skillet, add potatoes and fry. (if desired, add a pinch of turmeric and a pinch of salt.) add carrots and potatoes to chicken, stir all together and serve.

bratwurst soup

Ingredients

• Servings: 12
• 5 fresh bratwurst sausages
• 2 tablespoons olive oil
• 2 onions, chopped
• 4 carrots, sliced
• 4 ribs celery, chopped
• 2 teaspoons chopped garlic
• 2 (32 ounce) cartons chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 1 cup chopped fresh basil
• 1/4 cup chopped fresh flat-leaf parsley
• 2 teaspoons ground thyme
• 1/2 teaspoon cayenne pepper
• 6 potatoes, cut into cubes
• 2 (15 ounce) cans cannellini beans, drained and rinsed
• 12 ounces spinach, coarsely chopped, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• grill bratwursts until cooked through, about 5 minutes per side. cool. slice each bratwurst into 1/4-inch pieces.
• heat olive oil in a large pot over medium-high heat. cook and stir onion, carrots, and celery in hot oil until onions are tender, 5 to 8 minutes. stir garlic into onion mixture and cook until garlic is fragrant, 1 minute.
• stir chicken broth, tomatoes, sliced bratwurst, basil, parsley, thyme, and cayenne pepper into onion mixture. bring to a boil, reduce heat to low, cover, and simmer for 20 minutes.
• mix potatoes into bratwurst mixture, bring to a boil, reduce heat to low and simmer until potatoes are almost cooked through, 15 minutes.
• stir beans and spinach into pot; simmer until heated through and potatoes are done, 5 to 10 minutes.

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

Orange Baked Chicken

Ingredients

• Servings: 4
• 1 (4 pound) whole chicken, cut lengthwise
• 1 orange, sliced into rounds
• 2 pounds potatoes
• 1 pound carrots
• 2 small onions, quartered
• 2 stalks celery, chopped
• 1/3 cup chicken broth
• salt and pepper to taste

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• slide orange slices under chicken skin (skin will pull up easily). place chicken in a 9x13 inch baking dish skin-side-up. then place potatoes, carrots, onions and celery around the chicken and pour broth over all. season with salt and pepper to taste.
• bake for 1 hour at 350 degrees f (175 degrees c). (note: if water decreases as it is cooking, add as needed; this will be your gravy.)

italian sausage soup with tortellini

Ingredients

• Servings: 8
• 1 pound sweet italian sausage, casings removed
• 1 cup chopped onion
• 2 cloves garlic, minced
• 5 cups beef broth
• 1/2 cup water
• 1/2 cup red
• 4 large tomatoes - peeled, seeded and chopped
• 1 cup thinly sliced carrots
• 1/2 tablespoon packed fresh basil leaves
• 1/2 teaspoon dried oregano
• 1 (8 ounce) can tomato sauce
• 1 1/2 cups sliced zucchini
• 8 ounces fresh tortellini pasta
• 3 tablespoons chopped fresh parsley

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• in a 5 quart dutch oven, brown sausage. remove sausage and drain, reserving 1 tablespoon of the drippings.
• saute onions and garlic in drippings. stir in beef broth, water, , tomatoes, carrots, basil, oregano, tomato sauce, and sausage. bring to a boil. reduce heat; simmer uncovered for 30 minutes.
• skim fat from the soup. stir in zucchini and parsley. simmer covered for 30 minutes. add tortellini during the last 10 minutes. sprinkle with parmesan cheese on top of each serving.

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

Chicken Pot Pie Ix

Ingredients

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

Recipe

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


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

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.

Midwestern Lamb Chop Dinner

Ingredients

• Servings: 6
• 1 teaspoon vegetable oil
• 6 (3/4 inch) thick lamb chops
• salt and pepper to taste
• 4 cups sliced peeled potatoes
• 2 cups sliced carrots
• 2 cups sliced kohlrabi
• 1 1/2 teaspoons salt
• 1/2 teaspoon dried marjoram
• 1/4 teaspoon ground black pepper
• 2 cups milk

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 50 mins

Ready Time: 2 hrs 20 mins


• heat oil in a large skillet over medium high heat. season lamb chops with salt and pepper. working in batches, sear the lamb chops until they're browned on each side.
• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl combine the potatoes, carrots, kohlrabi, salt, marjoram and pepper. mix lightly and place mixture into a 9x13-inch baking dish. pour milk over potato mixture and top with browned lamb chops.
• cover baking dish with aluminum foil and bake in the preheated oven for 1 1/2 hours, or until lamb chops and vegetables are very tender and internal temperature of lamb has reached 145 degrees f (63 degrees c).

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.

irish stew, my way

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 small sweet onion, diced
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon dried italian seasoning
• 3 cloves garlic, crushed
• 1 pound cubed lamb stew meat
• 1 pound cubed lamb stew meat
• 1 (14.5 ounce) can beef broth
• 3 carrots, cut into 1/2 inch pieces
• 1 medium turnip, quartered and cut into 1/2 inch pieces
• 2 parsnips, peeled and cut into 1/2 inch pieces
• 1 red bell pepper, seeded and cut into 1 inch pieces
• 1 yellow bell pepper, seeded and cut into 1 inch pieces
• 1 green bell pepper, seeded and cut into 1 inch pieces
• 1 medium sweet onion, cut into large chunks
• 2 stalks celery, cut into 1/2 inch pieces
• 1 (12 fluid ounce) can
• 8 small red potatoes, quartered
• 2 tablespoons cornstarch

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• heat olive oil in a large skillet over medium heat. place 1 onion in skillet, and season with salt, pepper, and italian seasoning. mix in garlic. cook and stir until tender. mix in the lamb and lamb, and cook until evenly brown. reduce heat to low, and pour in beef broth. simmer 30 minutes.
• transfer the skillet mixture to a large pot. mix in the carrots, turnip, parsnips, red bell pepper, yellow bell pepper, green bell pepper, remaining onion, and celery. pour in the . cover, and cook 2 hours over low heat.
• remove 1/2 cup stew liquid. stir potatoes into pot, and continue cooking 30 minutes, or until potatoes are tender. about 15 minutes before serving, mix cornstarch into the reserved liquid. stir into the stew 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.

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.

moroccan stew with chicken and pearl onions

Ingredients

• Servings: 6
• 1 1/2 tablespoons olive oil
• 2 stalks celery, diced
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 clove garlic, chopped
• 2 (14 ounce) cans vegetable broth
• 1 (14.5 ounce) can stewed tomatoes
• 2 carrots, chopped
• 4 potatoes, diced
• 12 pearl onions
• 1/2 teaspoon dried thyme leaves
• salt and ground black pepper to taste
• 2 cooked chicken breasts, diced
• 3/4 teaspoon red pepper flakes, or more to taste
• 2 tablespoons red vinegar

Recipe

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


• heat olive oil in a stockpot over medium heat. cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more.
• pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
• stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. stir vinegar into the soup just before serving.

my own macaroni and cheese

Ingredients

• Servings: 4
• 2 slices bacon
• 4 cups macaroni
• 1 pinch dried basil
• 1 teaspoon olive oil
• 1 (14.5 ounce) can stewed tomatoes
• 1 cup shredded cheddar cheese
• 1 green bell pepper, chopped
• 2 carrots, chopped
• 1 cup shredded cheddar cheese
• 1 tomato, sliced
• 2 teaspoons dried basil

Recipe

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


• preheat oven to 400 degrees f (200 degrees c).
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• in large pot, cook macaroni pasta in boiling salted water with a pinch of basil and one teaspoon of olive oil until al dente. rinse with cool water. drain.
• meanwhile, use a blender to mash the whole peeled tomatoes. in a large bowl combine mashed tomatoes, 1 cup of the grated cheddar cheese, chopped bacon and bell green pepper, bacon, and chopped carrots. mix well. add the cooked macaroni and toss well to coat evenly.
• place in 2 quart baking dish. sprinkle the remaining 1 cup grated cheddar cheese and 2 teaspoons basil on top. layer the sliced tomatoes over all.
• bake in preheated oven for 20 minutes.

Jan's Carrot Soup - Vegan And Dairy-free

Ingredients

• Servings: 10
• 3 pounds carrots, peeled and diced
• 2 large onions, diced
• 1 large sweet potato, peeled and diced
• 2 cloves garlic, chopped
• 1/4 cup minced fresh parsley
• water to cover
• 1 (32 fluid ounce) container vegetable broth
• 1 (6 ounce) can tomato paste
• 1 teaspoon hot pepper sauce (such as tabasco®), or to taste (optional)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon paprika

Recipe

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


• put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
• cook over medium-high heat until vegetables are tender, about 15 minutes. stir vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika into vegetable mixture; bring to a boil. remove from heat and let cool for 10 minutes.
• blend soup with a stick blender until smooth. or pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches 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.

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.

ground chicken stew

Ingredients

• Servings: 5
• 3 cloves garlic
• 1 tablespoon mild curry paste
• 1 onion, diced
• 1 green bell pepper, chopped
• 1 pound ground chicken
• 4 stalks celery, chopped
• 4 carrots, chopped
• 2 roma tomatoes, diced
• 2 zucchini, diced
• 1 cup chicken broth
• 1 tablespoon soy sauce
• salt to taste

Recipe

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

Ready Time: 1 hr 40 mins


• mash garlic in the bottom of a saucepan. stir curry paste with the garlic; add onion and bell pepper. cook and stir over medium-low heat until the onions are golden, about 5 minutes.
• crumble the ground chicken into the saucepan; add celery, carrots, tomatoes, and zucchini. increase heat to medium, cover saucepan with a lid, and cook until the carrots have softened, 7 to 10 minutes.
• pour chicken broth and soy sauce over the mixture; season with salt. reduce heat to medium-low, cover with a lid, and simmer for 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.

potato soup xi

Ingredients

• Servings: 2
• 3 potatoes, peeled and cubed
• 1/2 stalk celery, minced
• 1 tablespoon minced onion
• 1/4 carrot, grated
• 2 cups chicken broth
• 2 teaspoons vinegar
• 1 teaspoon salt
• 1 1/2 cups milk
• 2 tablespoons all-purpose flour
• 1 tablespoon shredded cheddar cheese
• 1 tablespoon shredded monterey jack cheese
• 2 slices crisply cooked bacon, crumbled

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• in a medium saucepan over medium heat, combine potatoes, celery, onion, carrot, chicken broth, vinegar and salt. bring to a boil, then reduce heat, cover and simmer 20 minutes.
• whisk together milk and flour and stir into pot. simmer uncovered until thickened, 5 to 10 minutes. pour into 2 bowls and top with cheddar, monterey jack and bacon.

Lamb Tenderloin Canton

Ingredients

• Servings: 4
• 1 pound lamb tenderloin, cut into 1/2 inch cubes
• 2 eggs, beaten
• 3 tablespoons cornstarch
• 2 tablespoons sugar
• 2 tablespoons vinegar
• 1 cube beef bouillon
• 1 cup hot water
• 1 carrot, julienned
• 1 green bell pepper, julienned
• 4 tablespoons vegetable oil

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 51 mins


• coat the cubes of lamb in beaten egg, then roll them in cornstarch until well coated. set in a single layer on waxed paper and let dry for 30 minutes in the refrigerator.
• in a medium bowl whisk together the sugar, vinegar, beef bouillon cube, and hot water until the bouillon cube is dissolved. add the carrot and green pepper, and toss to coat.
• heat the oil in a large skillet over medium-high heat. add the lamb cubes, and stir-fry until browned on all sides, about 3 minutes. add the carrot mixture, and cook, stirring over medium heat for 3 minutes, or until meat is cooked through. serve immediately over rice.