Chili And Cheese Stuffed Chicken Breasts

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

Ingredients

• Servings: 6
• 6 (4 ounce) boneless skinless chicken breasts
• 2 cups cooked wild rice
• 1/2 cup roasted green chilies
• 1 cup cheddar cheese, shredded
• 1/4 cup green onion, chopped
• 1 teaspoon ground cumin
• salt
• ground black pepper
• 1 cup corn flakes
• 1 egg, beaten

Recipe

• 1 mix together rice, chili, cheese, onion, and cumin.
• 2 rinse chicken thoroughly, and pat dry. cut a slit in each breast to create a pouch that is open on one side only. stuff each chicken breast with rice filling.
• 3 coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly greased 9x13 inch baking dish. season with salt and pepper to taste.
• 4 bake at 375 degrees f (190 degrees c) for 40 minutes, or until juices run clear. if the breasts dry out too quickly, cover loosely with a piece of foil.

Chili Beetroot

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 (50 g) whole cooked beetroots
• 45 ml sherry wine vinegar
• 1 garlic clove, finely chopped
• 1 teaspoon caster sugar
• 1/4 teaspoon dried chili pepper flakes, more if you like really hot
• 1/4 teaspoon salt

Recipe

• 1 halve the beetroot and cut them into thin slices.
• 2 put in a small bowl with all of the ingredients and let stand for at least 1 hour.

Creamy Split Pea Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 lb dried split green peas
• 8 cups water
• 1/2 cup carrot, chopped
• 1/2 cup celery, chopped
• 1 small onion, chopped
• 1 tablespoon garlic
• 1 cup instant potato flakes
• 1 cup whipping cream

Recipe

• 1 1. rinse and sort peas.
• 2 2. bring water to a boil, add peas and reduce heat to simmer 20 minutes.
• 3 3. sauté vegetables, add to soup, and cook 5-7 minutes.
• 4 4. slowly stir in potato flakes and cream, bring back to a boil.
• 5 5. remove from heat and let stand 5 minutes.

Cranberry Meatballs

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

Ingredients

• 2 lbs ground round
• 1 cup corn flake crumbs
• 1/3 cup dried parsley flakes
• 2 eggs
• 2 tablespoons soy sauce
• 1/4 teaspoon ground pepper
• 1/2 teaspoon garlic powder
• 1/3 cup ketchup
• 2 tablespoons minced dried onion
• 1 (1 lb) can jellied cranberry sauce
• 1 (12 ounce) bottle chili sauce, i use heinz
• 2 tablespoons dark brown sugar
• 1 tablespoon lemon juice

Recipe

• 1 combine meat ball ingredients blend well.
• 2 form meatballs the size of walnuts.
• 3 arrange in a single layer in baking dish.
• 4 set aside combine sauce ingredients in a saucepan.
• 5 cook over medium heat until smooth, stir frequently.
• 6 pour over meatballs.
• 7 bake uncovered for 30 minutes.
• 8 serve in a chafing dish, provide toothpicks.
• 9 crock pot version: cook meatballs in 350f oven for 15-20 minutes with out the sauce.
• 10 drain.
• 11 place in crock pot, pour on the sauce.
• 12 cook on low for 6-8 hours.
• 13 i serve the meatballs and sauce over cooked egg noodles.

Chocolate Mice, Aussie Style

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 12 marshmallows (or large glace cherries)
• 5 cm strap licorice
• 24 rainbow chocolate chips
• 12 chocolate candy melts (i use coles farmland brand)
• 200 g baking chocolate
• 50 g copha
• 24 almonds, flakes (or one ice cream wafer)

Recipe

• 1 melt the chocolate and the copha together.
• 2 with a large knife, cut the licorice into 12 long slivers.
• 3 line a tray with baking paper and lay the "tails" 2 inches apart.
• 4 dip your marshmallows into the chocolate, position each one on a tail.
• 5 refrigerate for 15 minutes.
• 6 meanwhile, on another sheet of baking paper, arrange your almond flakes into 12 "sets" of ears. or for nut free, cut and arrange triangles of the ice cream wafer.
• 7 by now the chocolate will have thickened up a little, so give it a stir, but don't re-melt.
• 8 using about 1/4 teaspoon of the chocolate, glue the melts onto the "ears". make sure the little "drippy" bit of the melt is pointing down.
• 9 put in the fridge for about 10 minutes.
• 10 you may have to warm your chocolate slightly, but don't have it too runny.
• 11 put a dab of chocolate onto the back of the mouse "face" and glue to the body.
• 12 using tweezers, dip your preferred "eyes" into the chocolate, and position.
• 13 wipe the tweezers between uses.
• 14 with a toothpick, put a tiny dab of chocolate on the eye.

Creamy Stuffed Bell Pepper Soup For One

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

Ingredients

• Servings: 1
• 1/2 green pepper, diced
• 1/2 onion, diced
• 2 teaspoons minced garlic
• 1 tablespoon olive oil
• 1 cup cream of mushroom soup
• 1 tablespoon milk
• 1 cup diced tomatoes with juice (save the juice)
• 1 teaspoon dried basil
• 1 teaspoon crushed red pepper flakes
• 1/2 cup cooked rice
• salt and pepper

Recipe

• 1 -saute green pepper, onion and garlic in oil in tender and translucent.
• 2 -in a small sauce pot, heat and stir the mushroom soup, milk on medium.
• 3 -add the sauteed vegetables, tomatoes/water, seasonings and rice.
• 4 -simmer over medium heat for 15-20 minute, stirring occasionally.
• 5 -serve with assorted crackers or garlic bread.
• 6 -note: meat can be added to this recipe, if you wish.

Creamy Tomato And Spinach Pasta

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

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 small onion
• 2 garlic cloves
• 15 ounces diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 pinch red pepper flakes
• fresh ground pepper, to taste
• 1/2 teaspoon salt
• 2 tablespoons tomato paste
• 2 ounces cream cheese
• 1/4 cup parmesan cheese, grated
• 1/2 lb penne pasta
• 9 ounces fresh spinach

Recipe

• 1 bring a large pot of water to a boil over high heat.
• 2 add the pasta and cook until tender (7 to 10 minutes). drain the pasta in a colander.
• 3 while waiting for the pasta to cook, dice the onion and mince the garlic.
• 4 cook both in a large skillet with the olive oil over medium-low heat until softened and transparent, about 5 minutes.
• 5 add the diced tomatoes with juices, oregano, basil, red pepper flakes, salt, and some freshly cracked pepper to the skillet with the onions and garlic.
• 6 stir to combine. add the tomato paste and a 1/2 cup of water to the skillet and stir until the tomato paste is dissolved into the sauce.
• 7 turn the heat down to low. cut the cream cheese into a few pieces and then add them to the skillet with the tomato sauce.
• 8 use a whisk to stir the sauce until the cream cheese has fully melted in and the sauce is creamy.
• 9 add half of the parmesan to the skillet and whisk until it is melted inches add the remainder of the parmesan and whisk until melted in again.
• 10 add the fresh spinach and gently stir it into the sauce until it has wilted (3 to 5 minutes). add the pasta and stir until it is well coated with the creamy tomato sauce.
• 11 taste and adjust the salt and pepper as needed. serve warm.

Chat Or Chatpati Spice Mix(bangladesh)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 2 tablespoons kosher salt
• 3/4 teaspoon dried red chili pepper flakes
• 1 tablespoon garam masala
• 1 tablespoon ginger powder
• 1 tablespoon black pepper
• 1 tablespoon table salt
• 1 tablespoon mango powder (amchur)
• 1/2 teaspoon citric acid, powder (can finely grind up a vitamin c tablet)
• 1/4 teaspoon onion powder (sub for1/4 teaspoon astofoeda powder)
• 1/4 teaspoon garlic powder (sub for1/4 teaspoon astofoeda powder)

Recipe

• 1 dry roast the cumin and coriander seeds. you can do this in a skillet until fragrant and starting to pop, stirring constantly, about 2-4 minutes, or in the oven for 5-8 minutes at 350*f.
• 2 lightly roast the red chilis.
• 3 grind all ingredients into a powder.
• 4 keep sealed.

Cranberry Meatballs

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 lbs ground beef
• 1 cup corn flake crumbs
• 1/3 cup dried parsley flakes
• 2 eggs
• 2 tablespoons soy sauce
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic
• 1/3 cup ketchup
• 2 tablespoons of chopped onions
• 1 (16 ounce) can jellied cranberry sauce
• 1 (12 ounce) can bottled chili sauce
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice

Recipe

• 1 in a large bowl, mix the ground beef, crumbs, parsley, eggs, soy sauce, pepper, garlic powder, ketchup, and onion.
• 2 blend well and form into small balls.
• 3 brown in oven at 400°f for 15 minutes; pour off the grease.
• 4 while the meatballs are baking, combine cranberry sauce, chili sauce, brown sugar, and lemon juice.
• 5 after you drain off the fat, cover the meatballs with the sauce. bake uncovered at 300°f for 15 minutes.

Chicken (or Not) W/ Broccoli And Ziti

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup olive oil
• 2 large boneless chicken breasts, cut into strips
• 3 garlic cloves, slivered
• salt and pepper
• 2 cups broccoli florets
• 1/2 lb ziti pasta, cooked
• 1/3 cup half-and-half or 1/3 cup milk
• 1/2 cup fresh parmesan cheese
• 2 tablespoons unsalted butter
• dried red pepper flakes (optional)
• reserve 1/4 cup pasta water

Recipe

• 1 heat 1/4 cup of oil in a large skillet over medium heat. sauté the chicken with the garlic, salt, and pepper until lightly browned.
• 2 add the broccoli flowerets. toss with the chicken. cook and stir for 1 minute.
• 3 add milk and only 1/4 of the grated parmesan cheese. using high heat, quickly toss all ingredients until a nice milky sauce has formed (1-2 min.).
• 4 cook ziti according to package directions. drain, but do not rinse and reserve 1/4 cup of pasta water.
• 5 toss the ziti with the butter. add ziti to the chicken and broccoli and toss gently. add the reserve pasta water as needed and toss again. sprinkle with remaining grated parmesan cheese, and red flakes. serve.

Creamy Tomato And Lentil Slow Cooker Soup

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

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 2 medium spanish onions, sliced
• 2 garlic cloves, crushed
• 1 teaspoon red chili pepper flakes
• 6 cups tinned crushed tomatoes
• 6 cups vegetable stock
• 1/2 cup tomato paste
• 1 1/2 tablespoons brown sugar
• 1 1/2 cups red lentils
• 1 1/4 cups cream
• 1/3 cup sun-dried tomato pesto (optional)

Recipe

• 1 heat oil in a non stick pan. cook onion over medium heat until golden. add garlic and chilli and cook for about 1 minute.
• 2 place onion mix in slow cooker. stir in tomatoes, stock, tomato paste, brown sugar and lentils.
• 3 cover with lid and cook on low 6-8 hours or high 4 hours.
• 4 stir in cream 1/2 hour before end of cooking, replace lid and continue to cook.
• 5 the orginal recipe says to ladle into bowls and top with 2 tsp sundried tomato pesto. serve hot with crusty bread.

Chayote Shoot Stir Fry

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb chayote, shoot tips
• 2 garlic cloves, minced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes (optional)
• salt

Recipe

• 1 wash and clean chayote shoots, removing tendrils and hard stems. break stems into two-inch pieces. in a large pot bring two quarts of water to a boil.
• 2 blanch chayote shoots in boiling water for 1 minute. drain and cool in ice water.
• 3 in a wok or large frying pan, heat oil and butter. add garlic and lightly brown over medium heat, stirring constantly. do not let butter smoke. add drained shoots and stir fry about three to four minutes; add salt and pepper flakes to taste. serve immediately.
• 4 pepper flakes may be omitted for people who do not like spicy food.

Chili And Garlic Pita Crisps

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 3
• 4 pita breads, cut into wedges
• 50 ml olive oil
• 2 garlic cloves, grated
• 1/4 teaspoon red pepper flakes
• 1 pinch sea salt

Recipe

• 1 preheat the oven to 400 degrees f.
• 2 mix the pita wedges in a bowl with the olive oil, garlic and red pepper flakes.
• 3 place on a baking tray in a single layer and sprinkle with the sea salt.
• 4 bake for 7 to 8 minutes or until golden brown.

Buddha's Delight With Buckwheat Noodles

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

Ingredients

• Servings: 4
• 12 ounces soba noodles or 12 ounces chinese egg noodles or 12 ounces linguine
• 2 cups vegetable broth
• 2 tablespoons low sodium soy sauce
• 2 tablespoons sugar (or thawed frozen apple juice concentrate)
• 1/2 lemon, juice of
• 1 teaspoon grated fresh ginger
• red pepper flakes (2 pinches or to taste)
• 1 -2 garlic clove, crushed
• 2 tablespoons cornstarch
• 1 1/2 teaspoons dark sesame oil, plus more for drizzling
• 1 large carrot, cut on the diagonal into 1/4 inch slices
• 1 medium broccoli, broken into small florets
• 1 medium zucchini, cut on the diagonal into 1/4 inch slices
• 1 cup edamame (fresh or thawed frozen)
• 1 red bell pepper, cut into 1 inch cubes
• 4 ounces snow peas, strings zipped and pods halved on the diagonal
• 1/4 cup sliced water chestnuts (or 1/2 cup canned whole baby corn, rinsed)
• 4 ounces baby shiitake mushrooms, sliced
• 2 -3 cups chopped napa cabbage
• 1/2 cup chopped green onion

Recipe

• 1 bring a big pot of salted water to a boil; cook pasta according to package directions; drain well and rinse with hot water.
• 2 meanwhile, in a small pan, combine the broth, soy sauce, sugar, lemon juice, ginger, red pepper flakes, and garlic; whisk in the cornstarch.
• 3 bring to a boil over medium heat; stir constantly until thickened, about 3 minutes, then stir in the sesame oil; set aside, keeping warm.
• 4 in a large pan or wok with a steamer basket, or in a rice cooker with stacked steamers, fill the pan or rice cooker bowl one-quarter full with water and cover.
• 5 bring to a boil; spray the steamer baskets with nonstick cooking spray or lay down some cabbage leaves.
• 6 arrange the carrots, broccoli, zucchini, and edamame on the bottom tier of the steamer baskets.
• 7 arrange the pepper, snow peas, water chestnuts, mushrooms, and cabbage in the top tier.
• 8 place the baskets over the boiling liquid and cover; steam for 10-15 minutes.
• 9 if using a single steamer basket, steam the vegetables in batches, depending on how much will fit in the basket at one time; check for doneness by piercing a carrot or broccoli piece with the tip of a knife.
• 10 you want the vegetables tender, but not mushy.
• 11 in a large warmed serving bowl, place the soba, then the vegetables, and pour the sauce over all, tossing gently to combine and evenly to coat.
• 12 portion into individual shallow bowls and sprinkle with the green onions.
• 13 pass more sesame oil for drizzling.

Apple Streusel Cake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, cold and cut into pieces
• 1/4 cup brown sugar
• 1/4 cup hazelnuts, toasted and coarsely chopped
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• 1/3 cup milk
• 2 large granny smith apples, peeled, cored, and cut into thin slices

Recipe

• 1 preheat oven to 350 degrees f.
• 2 place the hazelnuts on a baking sheet and bake for 15 minutes or until fragrant and the skins begin to flake. remove from oven and place the hot nuts in a dish towel. roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins. let cool.
• 3 butter an 8 inch spring form pan and line the bottom of the pan with parchment paper.
• 4 in a large bowl, mix together ½ cup flour and ground cinnamon. cut in the butter with a pastry blender or fork until it resembles coarse crumbs. stir in the brown sugar and chopped hazelnuts. set aside.
• 5 in a separate bowl whisk together 1 cup flour, baking powder, and salt. set aside.
• 6 in another bowl cream the butter. add the sugar and beat until light and fluffy. add the egg and vanilla extract and beat until incorporated. add the flour mixture, alternately with the milk, and beat only until combined.
• 7 spread the batter into the bottom of the prepared pan, smoothing the top with a spatula.
• 8 evenly arrange the apple slices on top of the cake batter and then sprinkle with the streusel topping.
• 9 bake for about 45 - 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
• 10 remove from oven and place on a wire rack to cool slightly.
• 11 serve warm or at room temperature with vanilla ice cream or softly whipped cream.

Creamy Snowballs

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

Ingredients

• 4 ounces cream cheese, softened
• 2 cups confectioners' sugar
• 2/3 cup semi-sweet chocolate chips, melted
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 3 cups colored miniature marshmallows
• 1/2 cup flaked coconut, finely chopped

Recipe

• 1 in a mixing bowl, beat cream cheese and confectioners' sugar.
• 2 beat in the chocolate, milk and vanilla until smooth.
• 3 fold in marshmallows; mix well.
• 4 cover and refrigerate 30 minutes or until easy to handle.
• 5 roll into 1-1/2 inch balls, then roll in coconut.
• 6 store in the refrigerator.

Chayote, Corn & Tomato Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 medium chayotes, cut in quarters,pit removed,and steamed 20 minutes or until not quite temder (3/4 lb)
• 1 (540 ml) can whole kernel corn
• 6 medium roma tomatoes, peeled,seeded and cut in 1/2 inch cubes (apprx 1 lb)
• 3 tablespoons chopped green onions
• 1/3 cup fresh parsley, finely chopped
• 1/3 cup lime juice
• salt
• 1/4 teaspoon hot pepper flakes (or to taste)
• 1/2 cup lite olive oil

Recipe

• 1 after steaming the chayote, cool, peel and cut into 1/2" cubes.
• 2 combine the chayote, corn, tomatoes& green onions.
• 3 in your blender or food processor blend together the lime juice, salt& red pepper flakes.
• 4 slowly pour in the olive oil with the blender on.
• 5 toss the dressing with the salad, sprinkle with the parsley flakes chill and serve.

Cheat's Easy Spiced Couscous With Fruit And Nuts - In A Jar!

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 250 g couscous
• 1 1/2 tablespoons olive oil or 4 ounces melted butter
• 4 teaspoons ras el hanout spice mix or 1 teaspoon ground cumin
• 1 teaspoon ground coriander, cilantro
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1 tablespoon pine nuts, lightly toasted under a grill
• 6 -8 soft dried apricots, chopped finely
• 2 tablespoons golden sultana raisins
• 1 tablespoon dried onion flakes
• 1 tablespoon garlic granules, not salt
• 300 ml hot vegetable stock, made with salt free cube if possible such as marigold swiss vegetable
• 1 ounce butter (to garnish)
• 2 tablespoons chopped fresh coriander, cilantro

Recipe

• 1 mix all the dry ingredients together.
• 2 (the amounts can be doubled or even quadrupled for long term storage of up to 6 -9 months.).
• 3 when you are ready to prepare the couscous, measure out the correct serving of dry ingredients into a large bowl, preferably the one you will be serving it from. the dry & wet combination is given above in the ingredients.
• 4 add the olive oil or butter & mix thoroughly.
• 5 add the boiling stock and mix thoroughly - place a clean tea towel over the top of the bowl and leave for 5 minutes.
• 6 fluff up the couscous after 5 minutes & add more liquid if needed.
• 7 add a knob of butter or a teaspoon of live oil - mix & sprinkle with freshly chopped coriander - cilantro before serving.
• 8 you could also add more nuts or fruit as a garnish if you wish.
• 9 this is a basic recipe - all kinds of dried fruit and nuts can be used such as: almonds, cashew nuts, dried cherries or cranberries, dried banana or coconut. it will depend on what you will be serving it with!

Beer Marinade For Steak

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 inch piece fresh gingerroot, peeled and sliced
• 1/3 cup orange marmalade
• 6 garlic cloves, peeled and sliced
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/4 teaspoon red pepper flakes or 1/4 teaspoon black pepper
• 1 tablespoon dry mustard
• 1 cup beer

Recipe

• 1 mix and pour over steaks in a ziplock bag, pressing bag as you seal it up to remove enough air so that meat stays coated on both sides.
• 2 refrigerate for 6 hours or overnight.
• 3 allow steaks to come up to room temperature before grilling.

Buffalo Chicken Sauce Over Rice

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

Ingredients

• Servings: 12
• 2 (10 ounce) cans canned chicken, drained and flaked
• 1 (8 ounce) box cream cheese
• 1 cup shredded cheddar cheese
• 1/2 cup blue cheese, crumbles
• 3/4 cup hot sauce (i use frank's)
• 1/4 cup milk
• 1/4 cup wine (or chicken broth)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoning salt
• 1 (15 ounce) can petite diced tomatoes, lightly drained
• 1 (8 ounce) can tomato sauce
• 2 celery ribs, diced
• 1/2 tablespoon butter
• 3 medium chicken breasts, cut up
• salt
• pepper
• rice, cooked and used for serving

Recipe

• 1 mix the canned chicken, cream cheese, shredded cheddar, blue cheese crumbles, milk, wine, garlic powder and seasoned salt in a crock pot over high. cover and set aside, stirring occasionally, so it melds together while cooking the rest of dinner.
• 2 when it is all softened and mixed together, reduce heat to low or warm.
• 3 in a large saucepan, cook diced tomatoes and tomato sauce. heat to bubbly over medium. reduce heat to low, cover and allow to simmer for 10 minutes.
• 4 while tomato sauce mixture is simmering, heat butter in a small saucepan over medium-high heat. add celery and saute for 5 minutes. remove from heat and stir into crock pot mixture.
• 5 remove the tomato sauce from heat and stir into crock pot mixture. recover crock pot and allow to continue cooking.
• 6 rinse the tomato sauce pan and heat over medium heat. add chicken and cook until no longer pink and juices run clear. don't worry about draining if it's watery.
• 7 add chicken to crock pot mixture. stir to combine.
• 8 serve over rice or any other pasta. if it still seems too thick, thin the sauce with more milk or wine.

B. B. King's German Chocolate Cake

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

Ingredients

• 1 cup semi-sweet chocolate chips
• 1 1/4 cups butter
• 2 cups granulated sugar
• 4 eggs, separated
• 1 teaspoon vanilla extract
• 3 -4 tablespoons cocoa powder (optonal, taste batter and see if it's chocolaty enough)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 1/2 cups evaporated milk
• 1 1/2 cups granulated sugar
• 4 egg yolks, slightly beaten
• 3/4 cup butter
• 1 1/2 teaspoons pure vanilla extract
• 2 cups sweetened flaked coconut
• 2 cups chopped pecans (try toasting them slightly-yum!)

Recipe

• 1 preheat oven to 350*f.
• 2 melt the chocolate chips and 1/4 cup of the butter in heavy bottom pan. let cool.
• 3 cream together remaining butter and sugar in medium bowl. beat in egg yolks. stir in vanilla and cocoa powder and chocolate mixture. sift together dry ingredients. alternately add dry ingredients and buttermilk to chocolate mixture.
• 4 beat egg whites until stiff in large bowl. gently fold in chocolate mixture. pour cake batter evenly into the three prepared round cake pans. bake at 350*f. for 30 minutes or until cake springs back. let cool on racks.
• 5 frosting:.
• 6 combine evaporated milk, sugar, egg yolks and butter in a saucepan. add vanilla extract. cook over medium heat, stirring continuously until thickened (thick enough to coat back of spoon). remove from heat. stir in coconut and pecans. cool until thick enough to spread over cake.
• 7 place 1 cake layer on plate. spread frosting evenly over top. repeat with remaining layers. spread remaining frosting evenly over sides of cake. serve. enjoy!

Buffalo Chicken Pot Pie #rsc

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

Ingredients

• 1 pizza dough
• 2 cups chicken breasts
• 1/2 cup baby carrots
• 1/2 cup celery
• 1/2 cup onion
• 1/4 cup chives
• 1/2 cup sour cream
• 1/2 cup hidden valley® original ranch® dressing
• salt
• crushed red pepper flakes
• garlic butter
• buffalo wing sauce

Recipe

• 1 place thin pizza dough in pie pan and bake for 10 minutes at 400.
• 2 dice 2 cups chicken and season with salt and crushed red pepper.
• 3 dice 1/2 cup each of onions, celery, and carrots.
• 4 brown chicken over medium heat in non stick skillet until brown.
• 5 add diced vegetables and sauté until veggies are soft.
• 6 place mixture in a bowl and toss with your favorite wing sauce and hidden valley ranch dressing to taste.
• 7 add mixture to partially bake pizza crust in pie plate.
• 8 top pie with thin layer of pizza crust and brush with garlic butter.
• 9 use a fork around the edges and cut off extra dough.
• 10 bake at 400 until crust is brown.
• 11 pull out of oven and top with tablespoon of sour cream and chives.

Buffalo Chicken Sandwich

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• 4 defrosted chicken breasts or 20 frozen chicken wings
• 1/2 cup flour
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 4 whole wheat bread or 4 whole wheat rolls, for sandwiches
• olive oil (for frying)
• 1/4 cup butter, melted (we use i can't believe its not butter, really no difference in taste)
• 1/4 cup frank red hot sauce
• 1/8 teaspoon garlic powder or 1 garlic clove, minced very fine
• 1/2-1 1/2 teaspoon cayenne pepper
• red pepper flakes, depending how much heat you want, to taste
• sliced tomato
• iceberg lettuce
• bleu cheese salad dressing (optional)

Recipe

• 1 you will also need: 1 gallon size storage bag.
• 2 preheat skillet on stovetop.
• 3 add enough olive oil to cover the bottom of the skillet.
• 4 combine flour, paprika, and salt in storage bag.
• 5 give a good shake to coat pieces.
• 6 add coated chicken breasts to heated skillet and fry until nicely browned on both sides.
• 7 remove chicken breasts and place on paper towels to drain off excessive oil.
• 8 combine melted butter, garlic and cayenne pepper in large bowl.
• 9 to make a mild sauce, use 1/2 teaspoon of cayenne pepper.
• 10 read next step if wanting a hotter sauce.
• 11 whisk frank's red hot sauce with the melted butter combo.
• 12 if dividing the sauce into mild and hot, pour half into another bowl.
• 13 for the hotter sauce, use up to another 1 teaspoon of cayenne pepper.
• 14 add whatever amount of red pepper flakes you may like.
• 15 i just shake it on to semi cover the buffalo sauce.
• 16 place cooked chicken breasts inside sauce and coat both sides.
• 17 make sandwich and enjoy!
• 18 special note on wings: flour coat wings frozen!
• 19 deep fry frozen wings for about 20-25 minutes.
• 20 sauce coat right before eating!
• 21 allowing the sauce to sit on the wings will make them gooey.

Chili Cornbread Casserole

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

Ingredients

• Servings: 4
• 2 1/2 lbs ground beef
• 2 medium yellow onions
• 3 medium garlic cloves
• 3 tablespoons chili powder
• 3/4 teaspoon cinnamon
• 2 tablespoons cumin
• 1/2 tablespoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon pepper
• 6 jalapeno peppers
• 14 1/2 ounces diced tomatoes
• 14 1/2 ounces diced tomatoes with green chilies
• 23 ounces tomato sauce
• 2 (15 ounce) cans chili beans
• 1 tablespoon red pepper
• 1 teaspoon crushed red pepper flakes
• 8 ounces habanero pepper cheese
• 8 ounces extra-sharp cheddar cheese
• 1 (8 1/2 ounce) box jiffy cornbread mix
• 1 large egg
• 1/2 jalapeno pepper
• 1/3 cup cheddar cheese
• 1/2 cup corn
• 2 tablespoons light sour cream
• 1/3 cup milk

Recipe

• 1 cook meat with salt, pepper, cinnamon, (1 tbs) cumin, (1 tbs) chili powder until brown. drain drippings, and then add to crock pot. dice up jalepenos garlic and onions and add all remaining ingredients except cheese. cook for 5 hours in crock-pot on high. stir frequently and season to taste! when chili is 30 minutes from being fully cooked start cornbread.
• 2 beat egg and add contents of jiffy mix, cheddar cheese, drained corn, diced jalapenos, sour cream and mix completely. add approximately 1/3 cup milk or until mixture is stiff and mixture will peak.
• 3 preheat oven to 400, add oil to 11x7x2 glass pan and bake in oven until oil is hot, drain excess and add cornbread mixture. bake 10 minutes at 375, and then lower to 350 for an additional 10-15 minutes until toothpick comes out dry from center. remove cornbread from oven and raise oven temp to broil. cook cornbread on broil in oven until top of cornbread is browned.
• 4 assemble casserole.
• 5 sprinkle 4 oz habanero cheese evenly over cornbread. from the crock-pot, remove ¼ of fully cooked chili to a separate bowl and fold in approximately 1 oz habanero cheese. scoop chili mix over cornbread and sprinkle 4 oz cheddar cheese over top of casserole. place chili in oven on broil until cheese is melted and slightly browned.

Barbecued Beans

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 1/2 teaspoons olive oil
• 1 small onion, chopped
• 1 teaspoon minced garlic
• 1/2 cup cooked ham, cut in strips
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 tablespoon prepared mustard
• 1 tablespoon apple cider vinegar
• 1 1/2 teaspoons pure maple syrup or 1 1/2 teaspoons honey
• 1 1/2 teaspoons worcestershire sauce
• 1/8 teaspoon crushed red pepper flakes

Recipe

• 1 in a large saucepan, heat olive oil. add onion and garlic and salt for 3-4 minutes.
• 2 add ham, and cook for 2-3 more minutes or until browned.
• 3 add beans, mustard, cider vinegar, maple syrup, worcestershire sauce and red pepper flakes and cook until heated through, about 5-7 minutes.

Brent's Favorite Clam Linguine

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 6 ounces whole wheat linguine
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 1/2 cup onion, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon kosher salt
• 1/2 teaspoon red pepper flakes
• 1/2 tablespoon old bay seasoning
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon lemon juice
• 10 ounces canned baby clams
• 1/4 cup wine
• 2 tablespoons parmesan cheese, grated
• 1 tablespoon parsley, chopped

Recipe

• 1 cook pasta according to package directions.
• 2 while pasta cooks, heat butter and olive oil over medium heat.
• 3 add onion and garlic and saute about 5 minutes.
• 4 add seasonings and saute 1 more minute.
• 5 add lemon juice, clams with their liquid, and wine.
• 6 simmer 5 minutes.
• 7 toss pasta with with clam sauce mixture.
• 8 garnish with parmesan and parsley.

Chocolate Mint Bars

Ingredients

• 1/2 cup shortening
• 2/3 cup granulated sugar
• 1/4 cup american-process cocoa
• 1 whole egg
• 1 1/4 cups all-purpose flour
• 1 1/2 cups coconut, flaked
• 1 cup almonds, sliced
• 3/4 cup mint chip
• 1 can condensed milk, sweetened
• 1/2 teaspoon peppermint extract

Recipe

• 1 preheat oven to 350-f degrees and set aside a 9-inch by 13-inch cake pan.
• 2 in a large mixing bowl, cream together the shortening, sugar, cocoa, and egg until smooth.
• 3 sift in the flour and mix until well blended.
• 4 press the mixture firmly into the bottom of the cake pan.
• 5 bake for about 10 minutes, or until dry.
• 6 to prepare the topping, combine the coconut, almonds, and mint chips in a bowl, then sprinkle over the baked chocolate base. in a separate mixing bowl, combine the sweetened condensed milk and peppermint extract. pour the mixture evenly over the top of the nuts and coconut. bake for 20 to 25 minutes, or until golden.
• 7 cool, then cut into bars.

Clam Chowder For A Crowd

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

Ingredients

• 6 tablespoons butter
• 2 cups onions, finely diced
• 2 cups leeks, finely diced
• 2 cups celery, finely diced
• 1 cup carrot, finely diced
• 2 teaspoons garlic, minced
• 1/4 teaspoon ground pepper
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 3/4 teaspoon thyme
• 2 teaspoons parsley
• 2 teaspoons dried celery flakes
• 5 -6 cups potatoes, small dice
• 8 ounces clam juice
• 4 cups water
• 6 1/2 ounces minced clams (juice reserved)
• 4 tablespoons red wine vinegar
• 6 cups half-and-half
• 1 cup flour
• 1 teaspoon tabasco sauce

Recipe

• 1 in a large stockpot, saute onions, leeks, celery carrot and garlic in butter over medium heat until tender (~10 minutes).
• 2 add potatoes, clam juice (including juice drained from minced clams), spices, vinegar and water to stockpot. bring to a boil, stirring occasionally.
• 3 reduce heat, cover and simmer 15-20 minutes (until potatoes are tender).
• 4 combine 3 c half and half with flour, then add to stockpot.
• 5 add clams, remaining half and half and tabasco to stockpot and stir to combine well.
• 6 heat through, stirring to mix. as it heats through soup will thicken.
• 7 be sure to taste chowder before serving and season further with additional salt and pepper if needed.
• 8 serve and enjoy!

Cheap And Easy Asian Noodles

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

Ingredients

• Servings: 4
• 1 teaspoon olive oil
• 1 purple cabbage, shredded (dried spider webs)
• 3/4 lb beef liver, sliced
• salt & pepper
• 1 cup 10% cream
• 1 (8 ounce) package egg noodles
• 1/4-1/2 teaspoon red pepper flakes, as you like

Recipe

• 1 heat the olive oil in your wok.
• 2 add the red cabbage and the dried spider webs for 2 minutes.
• 3 add liver.
• 4 spice with pepper and salt when the liver got a little brownish.
• 5 train your multi tasking skills and heat up as much water as you will need in order to prepare your egg noodles. there should be some words regarding that topic on your noodle package.
• 6 reduce heat and stir in the cream.
• 7 put the heat completely down and cover your wok with a matching lid or the zombies will come tonight and get you.
• 8 the water should be boiling by now.
• 9 prepare the noodles like your package says while the liver is resting in its bed of roses.
• 10 when the noodles are ready, drain and add them to the liver wok.
• 11 stir once.
• 12 i prefer to serve the dish first into asian style bowls, sprinkle with freshly grounded red pepper flakes and eat with chop sticks (aka. zombie swards).

Chili - 7 Pepper Spices

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

Ingredients

• Servings: 8
• 1 1/2 lbs lean ground beef
• 3 garlic cloves
• 1 onion, large chopped
• 3 tablespoons oil
• 1 green pepper, chopped
• 1 red pepper, chopped
• 2 jalapeno peppers, chopped
• 2 celery ribs, chopped
• 1/2 cup red kidney beans
• 1/2 cup pinto beans
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon ancho chili, ground
• 1 teaspoon dried guajillo chilies, ground
• 1 teaspoon dried new mexico chile, ground
• 1/2-1 teaspoon dried chipotle chile, ground
• 1/2 teaspoon chili flakes, ground
• 1/2 teaspoon cumin, ground
• 1 teaspoon cilantro, ground
• 1 bay leaf
• 1 teaspoon oregano (optional)
• 28 ounces canned diced tomatoes
• 2 teaspoons tomato paste
• 1/4 cup water or 1/4 cup beef broth
• 1/2 cup shredded cheddar cheese

Recipe

• 1 soak the beans in plenty of water over night then boil for 30 minutes in a stainless steel pot start to heat oil and fry the ground beef.
• 2 when beef starts to lose its pink add the garlic and onions and fry while stirring for 3 minutes.
• 3 add the rest of the veggies and stir while frying for three minutes.
• 4 add all the herbs and ground chilies, salt, black pepper, cilantro and stir for 5 minutes constantly.
• 5 add the tomato, tomato past, and broth and let boil for 30-45 minutes on medium heat stirring regularly.
• 6 once the boiling is done ladle into bow; top with cheddar cheese.

Chili And Beans

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

Ingredients

• 2 lbs dry chili beans (pink or red)
• 2 medium onions, sliced
• 2 -3 teaspoons salt
• 1/2 cup cooking oil
• 2 cloves garlic, crushed
• 2 lbs ground beef
• 1 (28 ounce) can whole tomatoes
• 1 cup chopped celery
• 1 teaspoon chili powder (depending on taste)
• 1 teaspoon paprika
• 1 teaspoon dry mustard
• salt

Recipe

• 1 soak beans overnight in cold water.
• 2 drain off water; put beans, onions and salt into a large kettle; add water to come 2 inches over beans.
• 3 simmer about 4 hours, or until tender; add hot water if necessary, to maintain liquid level.
• 4 meanwhile, prepare sauce.
• 5 heat oil in a large deep skillet or dutch oven; add garlic and ground beef; cook slowly until meat is lightly browned.
• 6 add remaining ingredients; simmer 1 hour.
• 7 when beans are tender, add sauce to beef mixture and simmer for 30 minutes longer.
• 8 note: for a very spicy chili, add a dash or red pepper flakes, coriander seeds, fennel seeds, cinnamon, cloves, ginger, turmeric and a small yellow mexican chili pepper.

Chicken (or Lamb) With Whole Grain Mustard Cream Sauce

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 3 (8 ounce) chicken breasts (approx. each, or use lamb equivalent)
• 2 tablespoons ground coriander
• 1/2 tablespoon crushed red pepper flakes (adjust to your own taste)
• 3 tablespoons fresh thyme
• 2 teaspoons sea salt
• 3 garlic cloves, minced (or chopped)
• extra virgin olive oil
• 1 medium onion, finely diced
• 1 cup heavy cream
• 3 tablespoons whole grain mustard
• 1 cup wine

Recipe

• 1 to make the marinade, combine the coriander, red pepper, thyme and sea salt in a medium sized mixing bowl. mix olive oil in a bowl with garlic. add the chicken and toss with your hands to cover with the marinate. add 1 tablespoon of thyme leaves, toss and transfer to a sealed container or zip lock bag to marinate in the refrigerator for 2 hours.
• 2 30 minutes before cooking, remove the chicken from the fridge.
• 3 pre-heat your sauté pan to medium high. add 3 tablespoons of olive oil to the hot pan. make sure the pan surface is completely coated by tilting the pan back and forth. when the pan starts to smoke just a little bit, it is ready.
• 4 carefully add the chicken to the pan and lower the heat to medium. because this is a cream sauce, you don’t want to sear the meat too dark or caramelize the onions too brown. this prevents the drippings from giving the sauce too dark a color.
• 5 sauté the chicken 2 minutes per side until golden brown and transfer to a plate. discard any excess oil in the pan leaving just a little to cook the onions. add the onions and 1 tablespoon of fresh thyme leaves and cook gently until golden brown, about 5 minutes.
• 6 add 1/2 cup of wine and using a wooden spoon or wooden spatula, scrape any drippings stuck to the pan. (deglazing) reduce this liquid to a syrup and add another 1/2 cup of wine. reduce the additional wine to an essence and add 1/2 the heavy cream. reduce the heat to medium low and simmer the cream and onions until reduced by half.
• 7 add the remaining 1/2 cup of cream and the whole grain mustard. using your wooden spoon, stir until the sauce is completely incorporated. now add your remaining fresh thyme leaves. adjust the seasonings, add the chicken and any accumulated juices back to the pan and cover.
• 8 simmer, turning once until completely cooked.

Barbecued Shrimp

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 dozen large shrimp, with shells
• 1 teaspoon ground red pepper (cayenne)
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon dried rosemary leaves, crushed
• 1/8 teaspoon dried oregano leaves
• 1/4 lb butter, plus
• 5 tablespoons unsalted butter
• 1 1/2 teaspoons minced garlic
• 1 teaspoon worcestershire sauce
• 1/2 cup shrimp stock or 1/2 cup seafood stock (see my recipe for seafood stock or use your own)
• 1/4 cup beer, at room temperature

Recipe

• 1 rinse the shrimp in cold water and drain well, set aside.
• 2 in a small bowl combine the seasoning mix ingredients (red pepper through oregano leaves).
• 3 combine 1 stick of the butter, the garlic, worcestershire and seasoning mix in a large skillet over high heat.
• 4 when the butter is melted, add the shrimp; cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion.
• 5 add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes.
• 6 add the beer and cook and shake the pan 1 minute longer and remove from heat.
• 7 serve immediately in bowls with lots of french bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it.

Clams Al Forno

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 40 littleneck clams, cleaned and scrubbed
• 2 large onions, peeled, halved, and thinly sliced (8 to 10 ounces)
• 1 jalapeno pepper, seeded and chopped
• 1/2 teaspoon dried red pepper flakes
• 1/2 cup water
• 2 tablespoons minced fresh garlic
• 1 1/2 cups chopped canned tomatoes in puree
• 6 tablespoons minced fresh garlic (or to taste)
• 3 scallions, cut into julienne
• 1 lemon, cut into 6 wedges

Recipe

• 1 preheat the oven to 500°f.
• 2 place the clams in a single layer in a baking dish.
• 3 scatter all the remaining ingredients except the scallions and lemon wedges over the clams.
• 4 roast the clams for 9 minutes; turn them and roast for about 9 to 10 minutes longer, until they pop open.
• 5 discard any that don’t open.
• 6 to serve, place 6 clams in each bowl and divide the broth among them. serve piping hot, garnished with scallions and lemon wedges.

Cranberry Orange Granola Crumble Topped Muffins

Total Time: 9 hrs 20 mins Preparation Time: 9 hrs Cook Time: 20 mins

Ingredients

• 2 navel oranges, zest of
• 2 navel oranges, juice of
• 1/2 cup dried cranberries
• 1/4 cup flour
• 1 1/2 tablespoons margarine
• 1 1/2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 1 cup cranberry granola (i used zoe's cranberry and currant granola, or a flaked cranberry cereal)
• 1/2 cup unsweetened applesauce
• 1/4 cup oil
• 1/2 teaspoon vanilla
• 3/4 cup whole wheat pastry flour
• 3/4 cup unbleached all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 tablespoons soymilk, to taste

Recipe

• 1 soak the cranberries in the juice overnight, i added the zest to the jar also.
• 2 (one jar with a lid, i save a pb jar for this use) the next day-- preheat oven to 400 degrees f.
• 3 spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
• 4 make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
• 5 in a large bowl, mix together the granola, soaked canberries and juice and applesauce.
• 6 set aside for 5 minutes, or until cereal is softened.
• 7 once cereal is soft, add the oil and the vanilla, place the oil in the jar to remove all flavor if desired.
• 8 stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
• 9 add the flour mixture to the cranberry mixture, stirring until combined, you will need to add the soy milk to make it not such a stiff dough, you may need up to 1/4 cup or more.
• 10 divide the mixture to muffin cups evenly.
• 11 sprinkle the muffins evenly with the topping.
• 12 bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
• 13 place on cooling rack, cover with a tea towel for 5 minutes.
• 14 after the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
• 15 cool completely, place in tupperware lined with a paper towel.
• 16 freeze after 1-2 days, wrapped in plastic wrap.
• 17 tip: if you have no fresh oranges, cranberry orange juice (minute maid, i think) is a wonderful substitute or even oj prepared from concentrate, but i prefer fresh as i like the zest added to these.

Chicken Enchiladas

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

Ingredients

• Servings: 4
• 1 -2 lb chicken (breasts with bone in or bone out, thighs, etc.)
• 16 ounces tortillas (large)
• 2 (12 ounce) cans cream of chicken soup
• 1 (4 ounce) can green chilies, chopped and peeled
• 1 small onion (or half of a large onion)
• 1 (8 ounce) package mexican cheese (shredded)
• red pepper flakes
• ground cumin
• ground coriander
• chili powder
• garlic powder
• salt and pepper

Recipe

• 1 begin by cooking the chicken in a pot of water. salt and pepper the water, bring to boil, then simmer. chicken will be done within 20 minutes, but recipe works best if the chicken can simmer for 45 minutes so that it shreds easily. (timesaver - put in the crock pot in the morning.) remove chicken to a plate. do not discard water. use two forks to shred chicken apart. preheat oven to 350 degrees.
• 2 saute diced onions in vegetable oil on medium heat in large skillet (chicken fryer). sprinkle in some red paper flakes when onions are tender. then add shredded chicken. then add in one whole can of soup and ¼ to ½ of the second can. add 3/4 of the green chillis. ladle in some of the broth remaining from the chicken boiling water. (you can use the empty can of soup to measure the water. i would not put more than a can. sauce should remain creamy and thick.) add and stir in 1 ½ t. of cumin; ¾ t. of ground coriander chili powder, and garlic powder. turn down heat.
• 3 have non-stick skillet set on low heat to warm tortillas. depending on how much chicken mixture used for each tortilla, should make 4 to 6 enchiladas. heat tortilla for 30 to 60 seconds on each side then immediately fill with a serving spoon size of chicken mixture. sprinkle with cheese, then roll. line up in rectangle casserole dish.
• 4 in same pan of chicken mixture and sauce, add remaining cream of chicken, and another ladle of chicken water. return heat back to medium. stir same spice combination but at reduced amounts, ½ t of cumin, ¼ ground coriander chili powder, and garlic powder. if too thick add more water. this sauce is poured over the enchiladas. you can cover the whole thing or just the middle leaving the edges of the enchiladas exposed. then sprinkle remaining cheese over the top. bake for 20 minutes. good served with a side of spanish rice or black beans and rice.

Creamy Spaghetti With Peas And Bacon

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

Ingredients

• Servings: 1
• 4 ounces spaghetti (or other pasta of your choice)
• 1/2 cup frozen peas
• 1 tablespoon olive oil
• 2 tablespoons onions
• 1 minced garlic clove
• 2 tablespoons cooked bacon
• 2 ounces cream cheese or 2 ounces neufchatel cheese
• 1/4 cup milk
• 1/4 teaspoon red pepper flakes

Recipe

• 1 cook pasta according to directions adding peas to cooking pasta during last four minutes. drain and rinse with hot water.
• 2 while pasta is cooking, fry chopped onion, garlic and bacon pieces in olive oil over medium heat until onion is translucent. (if using fresh bacon make sure it is cooked before adding onion and garlic).
• 3 add cream cheese and milk to onion, garlic and bacon mixture and stir until creamy and bubbling. remove from heat. add red pepper flakes.
• 4 stir in pasta and peas.
• 5 garnish with parmesan cheese if you like.

Clamato Juice ( Substitute, Homemade, Copycat, Clone )

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 (46 ounce) can tomato juice
• 4 (10 ounce) cans clam juice
• 1/4 cup lemon juice
• 1 teaspoon worcestershire sauce
• 2 dashes hot sauce
• 5 dashes celery salt
• 5 dashes crushed red pepper flakes

Recipe

• 1 combine all ingredients in a large container and shake well.
• 2 note-you will need to re-shake before serving.

Brine Roasted Turkey

Total Time: 6 hrs Preparation Time: 2 hrs 30 mins Cook Time: 3 hrs 30 mins

Ingredients

• Servings: 5
• 1/2 cup salt
• 1 cup sugar
• 1 gallon cold water
• 6 lbs whole turkey
• 4 tablespoons butter (2 1/2 softened, 1 1/2 melted)
• 1/4 teaspoon pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon parsley flakes
• 1/4 teaspoon thyme
• 1/4 teaspoon basil
• 1/4 teaspoon sage
• 1/4 teaspoon paprika
• 1 lemon
• 1 cup chicken broth

Recipe

• 1 remove giblets and neck from turkey.
• 2 rinse turkey with cold water.
• 3 combine salt, sugar and water in a large stockpot until completely dissolved.
• 4 place turkey in the brine until completely submerged.
• 5 cover and refrigerate for 2 to 2 ½ hours.
• 6 pre-heat oven to 350°f.
• 7 remove the turkey from the brine and pat dry with paper towel.
• 8 mix the softened butter with half of the pepper, onion powder, garlic powder, parsley flakes, thyme, basil, sage, paprika.
• 9 place turkey on rack in roasting pan.
• 10 squeeze lemon juice into the main turkey cavity.
• 11 put the squeezed lemon halves into the cavity.
• 12 rub the seasoned butter under the skin.
• 13 brush the skin with the melted butter and rest of seasonings.
• 14 pour the 1 cup chicken broth over the pan bottom to prevent drippings from burning.
• 15 loosely cover with aluminum foil to prevent over browning, remove foil during last 45 minutes of cooking.
• 16 roast turkey, basting with poultry stock every half hour or so.
• 17 continue to roast until thermometer registers 180°f in the thigh, or 170°f in the breast.
• 18 remove turkey from the oven and allow it to cool before carving.

Chicken Fettuccine With Spinach

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, cut into strips
• 2 (10 ounce) packages frozen spinach, thawed and drained
• 3/4-1 lb cooked fettuccine
• 1/2 cup butter
• 1 sliced onion
• 2 tablespoons basil
• 2 minced garlic cloves
• 1/2 teaspoon red pepper flakes
• 2 cups grated parmesan cheese

Recipe

• 1 melt butter in skillet over medium heat.
• 2 add onion, basil, garlic and pepper flakes.
• 3 cook until onion is tender about 7 minutes.
• 4 add chicken and saute, stirring often (about 15 minutes).
• 5 mix in uncooked spinach.
• 6 season with salt and pepper to taste.
• 7 heat until spinach is heated through.
• 8 place fettucini in bowl and toss with some of pan dripping.
• 9 add chicken and toss with parmesan cheese.

Creamy Taco Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 8
• 2 (8 ounce) packages fat free cream cheese
• 1 teaspoon taco seasoning
• 1 teaspoon dried parsley flakes
• 1 cup chunky salsa (your choice of mild, medium, or hot)
• 1/3 cup shredded low-fat cheddar cheese
• 1/3 cup ripe olives

Recipe

• 1 in an medium bowl, stir cream cheese with a spoon until soft.
• 2 stir in taco seasoning, parsley flakes, and salsa.
• 3 add cheddar cheese and olives.
• 4 mix well to combine.
• 5 cover and refrigerate at least one hour.

Chicken & Tomato Rice

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

Ingredients

• Servings: 4
• 1 1/2 lbs boneless chicken, cut into chunks
• salt
• 1 tablespoon chopped fresh ginger
• 1 tablespoon chopped garlic
• 3 tablespoons ghee or 3 tablespoons vegetable oil
• 2 bay leaves
• 2 green cardamom pods (about 12 seeds)
• 2 cloves
• 1 large onion, chopped
• 1 tablespoon red chili powder or 1 tablespoon red pepper flakes
• 3/4 cup rice
• 3/4 cup tomato sauce or 3/4 cup tomato puree
• 3/4 cup water

Recipe

• 1 rub the chicken with salt, half the ginger, the garlic and 1 tablespoon of the ghee; set aside.
• 2 heat the remaining oil in a large saucepan or dutch oven. add the bay leaves, cardamom and cloves and sizzle for a few seconds. add the chicken and brown all over. add the onion and stir-fry for 2 to 3 minutes. add the remaining ginger, chili powder and rice, stirring gently. add the salt, tomato sauce and water and mix well.
• 3 bring to a boil, reduce heat to low or simmer, and cover the pan. cook for 10 to 12 minutes, or until rice is tender. remove the lid, fluff the rice with a fork and let stand 5 minutes.

Chocolate Mocha Knickerbocker Glory

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

Ingredients

• Servings: 2
• 2 cups milk
• 4 tablespoons coffee and chicory essence
• 8 scoops chocolate ice cream
• 4 scoops vanilla ice cream
• whipped cream, to serve
• flake chocolate, to serve

Recipe

• 1 chill 4 glasses in the freezer.
• 2 place milk and essence in a blender and blend until frothy.
• 3 layer 2 scoops of ice-cream in each glass, pour milk mixture over ice cream & top with whipped cream add a flake and serve immediately.

Clams And Spaghetti

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

Ingredients

• 1 lb spaghetti
• 3 lbs small clams, scrubbed and soaked
• 3 garlic cloves, minced
• 3 cups cherry tomatoes, halved
• 1/3 cup olive oil
• 1/2 cup dry wine
• red pepper flakes
• salt & pepper
• 1/2 cup fresh parsley, chopped

Recipe

• 1 cook the pasta in salted boiling water until al dente. meanwhile, in a medium saucepan, heat the oil. add the garlic and chile pepper and cook for just about 1 minute. add the tomatoes and cook for a few minutes or just until the tomatoes begin to soften. add the parsley, clams and wine, and cook over medium heat until the clams open, about 5 minutes.
• 2 shake the pan occasionally to ensure even heat distribution. discard any clams that do not open. drain the pasta, reserving a small cup of pasta water. add the pasta to the clams and mix well, adding a little of the pasta water if the mixture seems dry. serve immediately.

Bree's Vegetarian Pizza

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

Ingredients

• Servings: 8
• 1 boboli pizza crust, crust
• 1/2 cup onion
• 1/2 cup bell pepper
• 1/2 cup shiitake mushroom
• 1/2 cup black olives
• 16 ounces cheese
• 16 ounces tomato sauce

Recipe

• 1 make sure all veggies are roughly chopped and cheese is shredded finely.
• 2 take pizza crust and add the sauce.
• 3 cover with finely grated cheese (i recommend pepper jack), or for a vegan option try vegan shreds by galaxy brands or for a cheesy soy alternative use crumbled tofu with nutritional yeast flakes.
• 4 add all of the veggies to pizza
• 5 bake in a preheated 400° oven for 30 minutes or until crust is brown and cheese is melted.

Buckwheat Pilaf

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

Ingredients

• Servings: 2
• 1 cup buckwheat groats, roasted (kasha)
• 1 3/4 cups filtered water or 1 3/4 cups vegetable stock
• 3 tablespoons toasted sesame oil
• 1 tablespoon garlic, minced
• 1 leaf lime, sliced very thin
• 1 cup red bell pepper, diced
• 3 tablespoons green onions, diced
• 3/4 cup carrot, grated
• 2 tablespoons soy sauce (to taste)
• 1 tablespoon cilantro, minced
• 1/2 teaspoon crushed red pepper flakes (to taste)

Recipe

• 1 place water or stock in a 3 quart pot and bring to a boil on high heat.
• 2 add buckwheat, cover, reduce heat to simmer and cook until kasha is tender and liquid is absorbed, approximately 15 minutes.
• 3 gently fluff with a fork and place in a large mixing bowl.
• 4 while buckwheat is cooking, place 1 tablespoon of sesame oil in a medium size sauté pan on medium high heat.
• 5 add garlic, lime leaf and red bell pepper, cook for 8 minutes, stirring frequently, adding small amounts of water as necessary to prevent sticking.
• 6 add to bowl with remaining ingredients and mix well.
• 7 variation:.
• 8 add a handful of rinsed and chopped kale and 1/2 cup of cubed tofu while cooking buckwheat.

Chicken 'n Peas Tostada

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 2 cups torn spinach leaves
• 2 cups torn red leaf lettuce
• 2 cups torn iceberg lettuce
• 1 cup frozen baby peas, thawed
• 1 cup canned black-eyed peas, rinsed, drained
• 1/2 cup frozen whole kernel corn, thawed
• 3 roma tomatoes, chopped
• 4 green onions, sliced
• 1/4 cup chopped fresh cilantro
• 1 cup shredded monterey jack cheese
• 1 cup coarsely crushed tortilla chips
• sour cream
• fresh cilantro stem
• 1/4 cup wine vinegar
• 3 tablespoons lime juice
• 3 tablespoons honey
• 1/2 teaspoon garlic pepper seasoning
• 1/4 teaspoon crushed red pepper flakes

Recipe

• 1 chicken:.
• 2 cut chicken breasts into strips and place in medium bowl.
• 3 add chili powder, cumin, garlic powder, lime juice and olive oil; stir to coat chicken.
• 4 cover and refrigerate 30 minutes, stirring once.
• 5 remove chicken from marinade with slotted spoon.
• 6 in large nonstick frypan sprayed with cooking spray, place chicken and saute over medium high heat about 5 minutes or until lightly browned and no longer pink.
• 7 assembly:.
• 8 in large bowl, place spinach, red leaf lettuce and iceberg lettuce.
• 9 toss gently and add sweet peas, blackeye peas, corn, tomatoes, green onions and cilantro.
• 10 mix dressing ingredients.
• 11 pour dressing over mixture; toss.
• 12 add cheese and tortilla chips; toss gently.
• 13 to serve, place salad mixture on platter and arrange chicken strips on top. garnish with sour cream and cilantro sprigs.

Demon Ribs

Total Time: 10 hrs Preparation Time: 4 hrs Cook Time: 6 hrs

Ingredients

• 2 1/2 lbs beef, boneless ribs (country-style)
• 2 tablespoons hot sauce (cholula)
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon dried ancho chile powder
• 1/2 tablespoon cayenne pepper
• 1 tablespoon garlic powder
• 2 tablespoons cumin seeds (ground into powder)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup dark brown sugar
• 1/2 large tomato (diced)
• 2 tablespoons stone ground mustard (inglehoffer)
• 1/2 cup chicken broth

Recipe

• 1 cut the ribs in half and set aside.
• 2 mix all of the other ingredients together in a bowl.
• 3 marinate the meat in the other ingredients, turning to coat everything. refrigerate for a minimum of 2-4 hours (overnight is best).
• 4 make a pouch out of aluminum foil and place the meat and its marinade inside. crimp it shut.
• 5 place the aluminum foil pouch into a heated 225 degree (fahrenheit) oven.
• 6 roast for 6 hours.
• 7 remove, plate, and serve. native american fry bread, tortillas, or warm pita bread are good accompaniments for this dish.

Chicken & Bean Chili (crock Pot)

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

Ingredients

• Servings: 8
• 3 boneless skinless chicken, cooked
• 1 lb great northern bean
• 1/2 cup taco seasoning (i make my own)
• 1 teaspoon cumin
• 1 (4 1/2 ounce) can green chilies, chopped
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (14 ounce) can chicken broth (or 1 cup water with 1 teaspoon chicken base)
• 1 cup water
• 1/2-1 cup potato flakes, to thicken
• sour cream
• chopped green onion (optional)
• shredded monterey jack and cheddar cheese blend

Recipe

• 1 chicken should be cooked and shredded. i just boil mine the night before, & shred in the morning. beans should soak the night before in a pot of water. drain beans in the morning. place chicken and rinsed beans in crockpot.
• 2 add taco seasoning, cumin, chiles, condensed soup, water and chicken broth.
• 3 mix well with wooden spoon.
• 4 cover and cook on low for 8 to 10 hours.
• 5 add potato flakes before serving to thicken.
• 6 serve topped with sour cream, green onions, and cheddar/jack cheese.

Baby Food Pineapple Coconut Carrot Cake

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

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 1/2 cups vegetable oil
• 4 large eggs
• 2 (6 ounce) jars carrot baby food
• 1 (8 ounce) can crushed pineapple, well drained
• 1 cup chopped walnuts
• 1 cup flaked coconut
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla
• 4 cups confectioners' sugar

Recipe

• 1 cake: preheat oven to 350 degrees.
• 2 in a large mixing bowl, combine dry ingredients and mix well.
• 3 add oil, eggs and baby food and mix on low speed until well combined.
• 4 fold in pineapples, nuts and coconut.
• 5 pour into 2- 9 inch greased and floured pans.
• 6 bake for about 35 minutes or until center tests done.
• 7 cool for 15 minutes on wire rack and then remove from pans.
• 8 cool completely before filling and frosting.
• 9 frosting: in a large bowl, beat cream cheese and butter until smooth.
• 10 add vanilla and confectioner's sugar and beat until desired spreading consistency.
• 11 frost cakes and sprinkle top with additional chopped walnuts and coconut, if desired.
• 12 if you have any left, store in the refrigerator!

Barbecued Lamb Ribs

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 4
• 2 (2 -2 1/2 lb) st. louis cut rib racks
• vegetable oil, for grilling
• 2 tablespoons brown sugar, lightly packed
• 2 tablespoons coarse salt
• 2 tablespoons fresh ground pepper
• 2 teaspoons hot paprika
• 2 teaspoons mustard powder
• 1 teaspoon celery seed
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped (1 cup)
• 3 garlic cloves, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup tomato paste
• 1/4 cup bourbon
• 1 cup strained tomato
• 1/2 cup cider vinegar
• 1/4 cup worcestershire sauce
• 1 cup water
• 1/4 cup light brown sugar, plus
• 2 tablespoons light brown sugar
• coarse salt
• fresh ground pepper

Recipe

• 1 prepare the ribs:.
• 2 place 2 racks of ribs, meat side down, on a work surface. with a knife, cut a small slit through the silvery membrane at one end of the rack. using a paper towel, grip the cut portion of the membrane and gently peel it from the rack, and discard. repeat with the remaining rack.
• 3 make the rub:.
• 4 combine the sugar, salt, pepper, paprika, mustard powder, and celery seed in a bowl, (if mixture is clumpy, pass through a sieve). rub mixture on both sides of each rack. place ribs on a rimmed baking sheet, cover and refrigerate for at least 2 hours (or overnight). let stand at room temperature for 30 minutes before cooking.
• 5 make the sauce:.
• 6 heat oil in a medium saucepan over medium heat. add onion and garlic, and cook until onion is tender, 2-3 minutes. add red pepper flakes and tomato paste, and cook for 1 minute. stir in bourbon, scraping the pan. stir in the tomatoes, vinegar, worcestershire sauce, water and sugar, and cook, continuing to stir, until sugar dissolves.
• 7 simmer the sauce. bring the sauce to a boil. reduce heat, and simmer until reduced by 1/3 , about 30 minutes. season with salt and pepper. let cool slightly. purée in a blender until smooth. (you should have about 2 cups). use immediately, or let cool completely, cover, and refrigerate for up to 2 weeks.
• 8 cook ribs on medium-high grill, using sauce in last few minutes of cooking time. remainder of sauce can be served with the ribs.

Creamy Sun-dried Tomato,roasted Red Pepper And Artichoke Pasta

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

Ingredients

• Servings: 4
• 1 lb bow tie pasta
• 1 tablespoon olive oil
• 4 cloves garlic, pressed
• 1/2 cup onion, diced
• 3/4 cup sun-dried tomato packed in oil, drained and chopped
• 1 (7 ounce) jar roasted red peppers, drained and chopped
• 1/2 cup basil, chopped (firmly packed)
• 5 green onions, sliced
• 1 can water-packed artichoke hearts, sliced
• 1/2 cup asiago cheese
• 1 cup whipping cream
• 1 teaspoon red pepper flakes
• 1 cup reserved pasta water

Recipe

• 1 cook bowties according to package directions.
• 2 reserve 1 cup of the cooking water.
• 3 heat oil in a large pan.
• 4 add garlic and onion, cook until translucent.
• 5 add tomatoes and roasted peppers.
• 6 cook for 3 minutes; stir in red pepper flakes.
• 7 add artichoke hearts and cook for 3 minutes.
• 8 add whipping cream and asiago cheese.
• 9 allow to simmer until it starts to thicken.
• 10 stir in basil and green onion.
• 11 season with salt and pepper if desired.
• 12 toss with bowties.
• 13 add 1 cup reserved pasta water to make it saucier.