Savory Baked Cod

Ingredients

• Servings: 2
• 1/2 cup uncooked orzo pasta
• 1 tablespoon butter, divided
• 1 (12 ounce) can stewed tomatoes
• 1 (12 ounce) can low-fat cream of celery soup
• 1 1/2 tablespoons capers
• 1 tablespoon olive oil
• 2 (6 ounce) fillets cod fillets
• salt and ground black pepper to taste
• 1/2 cup shredded cheddar cheese

Recipe

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


• bring a pot of lightly salted water to a boil. cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. drain.
• preheat oven to 425 degrees f (220 degrees c). grease a 13x9-inch baking dish with some of the butter.
• stir tomatoes, cream of celery soup, and capers together in the prepared dish.
• bake tomato mixture in preheated oven for 10 minutes. stir orzo into the tomato mixture.
• melt remaining butter with olive oil in a skillet over medium-high heat. season cod with salt and pepper; fry in the butter mixture until browned, about 90 seconds per side. transfer browned cod to the baking dish. pour any drippings from the skillet over the cod fillets. sprinkle cheddar cheese over the cod.
• bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.

lemony lentils with kale

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, diced
• 1 carrot, diced
• 3 cloves garlic, minced
• 4 thyme sprigs
• 1/2 teaspoon kosher salt
• ground black pepper to taste
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 1/2 pound green lentils
• 1 (14.5 ounce) can diced tomatoes, undrained
• 3 cups chicken broth
• 1 bunch dinosaur kale, stems removed and leaves roughly chopped
• 1 lemon, zested and juiced

Recipe

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


• heat olive oil in a skillet over medium heat. cook and stir onion and carrot in the hot oil until softened, about 4 minutes. add garlic, thyme sprigs, kosher salt, black pepper, and red pepper flakes; cook and stir to coat, 1 minute.
• stir lentils, tomatoes and their juice, and chicken stock into onion mixture. cover and simmer until lentils are tender, about 40 minutes. add kale, lemon zest, and lemon juice; cook until kale is wilted, about 5 minutes. season with salt and black pepper.

Salmon Pie Ii

Ingredients

• Servings: 1
• 1/4 cup butter, melted
• 3/4 cup finely crushed herb-seasoned dry bread stuffing mix
• 2 cups finely crushed herb-seasoned dry bread stuffing mix
• 1 cup shredded cheddar cheese
• 1 cup water
• 1/2 cup milk
• 1 (16 ounce) can salmon, drained and flaked
• 2 eggs
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon dry mustard
• 2 tablespoons chopped fresh parsley
• 1 tablespoon finely chopped onion
• 1/3 cup butter
• 2 tablespoons cornstarch
• 1 1/3 cups water
• 1 teaspoon dried dill weed
• 1/2 teaspoon salt
• 2 cups cubed tomatoes

Recipe

Preparation Time: 30 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a small bowl, mix together 1/4 cup melted butter and 3/4 cup of the finely crushed stuffing mix. press the mixture into the bottom and up the sides of a greased 9 inch pie plate.
• in a large bowl, mix together 2 cups crushed bread stuffing, cheddar cheese, 1 cup water, milk, salmon, eggs, and chicken bouillon. season with dry mustard, parsley and onion, and mix well. spoon mixture into crust.
• bake for 50 minutes in the preheated oven, or until heated through; let stand 10 minutes before slicing.
• meanwhile melt remaining 1/3 cup butter, in a medium saucepan. stir in cornstarch, 1 1/3 cup water, dill weed and salt. cook over medium heat, stirring occasionally, until mixture comes to a full boil. add tomatoes and return to a boil for 1 minute.
• to serve, cut pie into 6 wedges and spoon sauce over each piece.

baked halibut with crispy panko

Ingredients

• Servings: 2
• 1/2 cup panko bread crumbs
• 1 1/2 tablespoons butter, melted
• 1/4 cup chicken stock, or as needed
• 2 (8 ounce) fillets halibut
• 1 teaspoon lemon juice
• salt and ground black pepper to taste
• 1 tablespoon dijon mustard

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• stir panko bread crumbs and melted butter together in a bowl until evenly coated.
• pour enough chicken stock into an oven-proof skillet to cover bottom; arrange halibut fillets in skillet. drizzle lemon juice over fillets; season with salt and pepper. spread a think layer of dijon mustard over each fillet; press bread crumb mixture over mustard layer.
• place skillet in the preheated oven and cook until fillets flake easily with a fork and topping is browned, about 20 minutes.

salmon supreme

Ingredients

• Servings: 2
• 2 (4 ounce) fillets salmon
• 1 small yellow squash, chopped
• 1 small zucchini, chopped
• 2 roma (plum) tomato, thinly sliced
• 1 carrot, sliced
• 1 cup sliced mushrooms
• 2 tablespoons -style hot pepper marinade
• 2 slices lemon

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• place salmon fillets in a piece of foil large enough create a sealed packet, and layer with squash, zucchini, tomato, carrot and mushrooms. drizzle with -style hot pepper marinade, and top each fillet with a lemon slice.
• seal foil tightly around salmon and vegetables. place packet on a medium baking sheet. bake 25 minutes in the preheated oven, or until vegetables are tender and fish is easily flaked with a fork.

pan seared tuna with citrus-herb vinaigrette

Ingredients

• Servings: 4
• tuna:
• 1/2 cup olive oil
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon red pepper flakes
• 4 (6 ounce) fillets ahi (yellowfin) tuna steaks, sushi-grade if possible
• dressing:
• 2 tablespoons red vinegar
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons fresh lime juice
• 1 1/2 teaspoons soy sauce
• 1 shallot, chopped
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons fresh thyme
• 1 1/2 teaspoons chopped fresh dill
• 1 tablespoon honey
• 1 teaspoon dijon mustard
• 1/2 jalapeno or serrano chili pepper, seeded and chopped
• 1 1/2 teaspoons minced ginger
• 3/4 cup olive oil
• kosher salt and fresh cracked pepper to taste
• salad vegetables:
• 48 haricots verts (thin, french green beans), trimmed
• 16 baby carrots, greens trimmed to 1/4-inch
• 16 grape or cherry tomatoes, halved
• 16 nicoise, gaeta, or kalamata olives, pitted and halved
• 1 red onion, thinly sliced
• 1 cup chervil sprigs

Recipe

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


• stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. toss tuna with marinade, and set aside to marinate for 30 minutes.
• pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. add shallot, 1 tablespoon parsley, thyme, dill, honey, dijon mustard, jalapeno, and ginger. blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. season to taste with salt and pepper, and set aside.
• bring a large pot of salted water to a boil over high heat. fill another large container with half ice, half cold water, and set aside. add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. remove from the water, and immediately plunge into the ice water to cool. next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
• when the vegetables are cold, remove from the ice water and pat dry. place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
• heat a heavy-bottomed skillet over high heat until very hot. remove tuna steaks from marinade, and wipe off excess marinade. season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
• to assemble, toss the vegetable salad with enough dressing to lightly coat. divide the salad among 4 plates, and place a seared tuna steak on top of each. drizzle with additional dressing to serve.

pan roasted halibut with calvados and serrano ham-butter sauce

Ingredients

• Servings: 4
• 1/4 cup canola oil for pan-frying
• 4 (7 ounce) halibut fillets
• kosher salt and fresh cracked pepper to taste
• 1/4 cup all-purpose flour for dredging
• for the sauce:
• 2 tablespoons unsalted butter
• 2 shallots, minced
• 2 ounces thickly sliced spanish serrano ham (or prosciutto) cut into 1/4-inch dice
• 1/4 cup golden raisins, soaked in hot water to soften
• 2 tablespoons capers, rinsed and patted dry
• 1/4 cup pine nuts, lightly toasted
• 1/3 cup calvados (apple )
• 1/2 cup chicken stock
• 1/2 cup cold unsalted butter, cut into pieces
• 1 tablespoon minced fresh parsley
• 2 teaspoons minced fresh thyme
• kosher salt to taste

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• heat canola oil in a large, ovenproof skillet over high heat until it begins to smoke. season halibut to taste with salt and pepper. dredge in flour, and shake off the excess. sear the halibut until golden brown on both sides, about 1 minute per side. pour excess oil from skillet, then place into preheated oven, and bake until flakey, 7 to 8 minutes.
• when cooked, remove fish from skillet, and keep warm. melt 2 tablespoons butter in the pan, stir in shallots, and cook over medium heat until they turn translucent, about 1 minute. add the ham, drained raisins, capers, and pine nuts; continue cooking for another minute. pour in calvados, and cook until reduced by half. add the chicken stock, increase heat to high, and boil until 1/4 of the stock has evaporated.
• remove the skillet from the heat, and quickly whisk in 1/2 cup butter until dissolved. whisk in the parsley and thyme; season to taste with salt. to serve, arrange halibut on a warmed serving platter or individual plates, pour the sauce overtop. serve immediately.

Grouper With Lemon Sauce

Ingredients

• Servings: 4
• 1 cup all-purpose flour
• 1 tablespoon sea salt
• 1 tablespoon ground black pepper
• 1 teaspoon lemon pepper
• 4 (6 ounce) grouper fillets
• 3 tablespoons clarified butter
• 3 1/2 tablespoons chilled butter
• 2 tablespoons lemon juice
• 1 1/2 cups hot milk

Recipe

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


• mix flour, salt, pepper, and lemon pepper in bowl until well blended. reserve 4 1/2 tablespoons of seasoned flour in a small bowl, and set aside. rinse grouper fillets, and pat dry. dredge grouper in the seasoned flour.
• melt the clarified butter in a skillet over medium-high heat. place the grouper in the skillet and cook until lightly browned and the fish is easily flaked with a fork, 2 to 4 minutes on each side. remove from skillet, and set aside. drain any remaining clarified butter in the skillet, and wipe clean. add the chilled butter and lemon juice to the skillet. cook and stir until the butter is melted. gradually whisk in the reserved seasoned flour; cook and stir for 5 minutes. stir in the hot milk, whisking constantly until the sauce has thickened, about 5 minutes more. serve sauce over the grouper.

yellowtail a la gruntag

Ingredients

• Servings: 8
• 1/2 cup
• 2 tablespoons -based orange liqueur (such as grand marnier®)
• 1 tablespoon grated fresh ginger root
• 1 cup hollandaise sauce
• 1 tablespoon frozen orange juice concentrate, thawed
• 8 (3 ounce) fillets yellowtail flounder
• 4 tablespoons orange juice
• 8 pinches dried thyme
• 8 teaspoons butter

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• in a small saucepan over medium heat, combine the , grand marnier, and grated ginger. bring to a boil, and reduce the mixture by one half. strain, and set aside to cool slightly. whisk the reduction into the hollandaise sauce, and mix in orange juice concentrate.
• preheat your oven's broiler. place the filets a baking sheet, and dot each one with one teaspoon of butter, sprinkle with a pinch of thyme, and drizzle with 1/2 tablespoon of orange juice.
• broil the fillets for 3 to 5 minutes, or until just barely done. fish should be opaque and flake with a fork. ladle sauce plates, and place yellowtail fillets sauce.

exquisite pizza sauce

Ingredients

• Servings: 1
• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees f/45 degrees c)
• 3 tablespoons grated parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon anchovy paste (optional)
• 3/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dried red pepper flakes
• salt to taste

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• in a small bowl, combine tomato paste, water, parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
• sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Fish And Veggie Dish

Ingredients

• Servings: 4
• 2 zucchini, sliced
• 1 large potato, sliced
• 1 bunch green onions, chopped
• 2 large carrots, sliced
• 4 (4 ounce) fillets cod
• 1 tablespoon dried dill weed
• 2 roma (plum) tomatoes, sliced
• 1 fresh red chile pepper, seeded and chopped
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• sea salt to taste
• coarsely ground black pepper to taste

Recipe

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


• preheat oven to 400 degrees f (200 degrees c). lightly grease a 9x12 inch baking dish.
• in the baking dish, arrange the zucchini, potato, green onions, and carrots. place the cod on top of the vegetables, and sprinkle with dill. arrange tomato slices over the cod, and sprinkle with red chile pepper. drizzle with olive oil and lemon juice, and season with sea salt and pepper.
• cover dish with aluminum foil, and bake 30 minutes in the preheated oven, until vegetables are tender and fish is easily flaked with a fork.

Tasty Salmon Spread

Ingredients

• Servings: 1
• 1 (8 ounce) package softened cream cheese
• 1 tablespoon mayonnaise
• 1/2 teaspoon lemon juice
• 1 teaspoon worcestershire sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon onion powder
• 1/2 teaspoon seafood seasoning
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon dried dill weed
• 6 ounces flaked smoked salmon

Recipe

Preparation Time: 10 mins Ready Time: 1 hr 10 mins


• stir together the cream cheese, mayonnaise, lemon juice, worcestershire sauce, garlic, onion powder, seafood seasoning, pepper, and dill in a bowl until evenly blended and no lumps of cream cheese remain. gently fold in the flaked salmon until incorporated. refrigerate 1 hour before serving.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

Indian Mustard Fish

Ingredients

• Servings: 6
• 3 tablespoons mustard seed
• 5 green chile peppers, diced
• 1/4 cup vegetable oil
• 4 medium onions, chopped
• 1 teaspoon chili powder
• 1 teaspoon ground turmeric
• salt to taste
• 1/3 cup water
• 2 pounds salmon, cut into chunks

Recipe

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


• place the mustard seed and chile peppers in a bowl, and mash together to create a fine paste.
• heat the oil in a skillet over medium heat, and cook the onions until golden. mix in mustard and chile paste, chili powder, turmeric, and salt. stir in water. place salmon in the skillet. reduce heat to low, and cook until most of the liquid has evaporated and fish is easily flaked with a fork.

salmon with dijon vinaigrette

Ingredients

• Servings: 6
• 1/2 cup vinegar
• 1 1/2 tablespoons dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon italian seasoning
• 4 sprigs fresh rosemary
• 1 teaspoon dried tarragon
• 1 tablespoon capers, drained
• 1 tablespoon oil-packed sun-dried tomatoes, drained and sliced
• 1 1/2 pounds salmon fillets
• freshly ground black pepper to taste
• 4 kalamata olives, pitted and sliced

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• in a shallow baking dish, mix the vinegar, dijon mustard, lemon juice, italian seasoning, rosemary, tarragon, capers, and sun-dried tomatoes. place the salmon fillets into the dish, and turn to coat with the marinade. season with pepper, and sprinkle with olives. cover, and refrigerate 1 hour.
• preheat oven to 375 degrees f (190 degrees c).
• bake uncovered for 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Carolyn's Sensual Sea Bass Fillets With Crawfish And Crab Sauce

Ingredients

• Servings: 4
• 4 (4 ounce) fillets sea bass
• kosher salt and ground black pepper to taste
• 1/2 cup butter
• 3 tablespoons light olive oil
• 2 shallots, minced
• 1/2 teaspoon minced garlic
• 3 tablespoons chopped fresh parsley
• 3 tablespoons all-purpose flour
• 1 cup half-and-half
• pepper to taste
• 1 (16 ounce) package frozen cooked crawfish tails, thawed
• 1 (6 ounce) can lump crabmeat

Recipe

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


• preheat an oven to 350 degrees f (175 degrees c).
• season the sea bass with salt and pepper; arrange in a baking dish and set aside.
• melt the butter with the olive oil in a skillet over medium-low heat. cook the shallots, garlic, and parsley in the melted butter and olive oil until softened, about 5 minutes. add the flour and stir continually until completely incorporated into the mixture and the liquid is smooth. pour the half-and-half into the mixture while stirring; cook and stir until thickened. season with the pepper. gently fold the crawfish tails and crabmeat into the mixture, taking care to not break the crabmeat too much; cook another 1 minute. spoon the mixture over the sea bass fillets.
• bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes. serve immediately.

potato croquettes

Ingredients

• Servings: 4
• 4 cups mashed potatoes
• 2 eggs
• 2 tablespoons dried parsley
• 1/2 cup grated romano cheese
• salt and pepper to taste
• 2 tablespoons imitation bacon bits
• 1 teaspoon dried onion flakes
• 1 cup italian-style dried bread crumbs
• 1 quart vegetable oil for deep frying

Recipe

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


• in a large bowl, combine mashed potatoes, eggs, parsley, cheese, salt and pepper, bacon bits and onion flakes. form mixture into patties, and dredge patties in the bread crumbs.
• pour oil 1/2 inch deep in a large, heavy skillet. heat oil over medium-high heat. fry patties, flipping to fry them on both sides, until they are golden brown. serve hot.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

super-delicious zuppa toscana

Ingredients

• Servings: 6
• 1 pound bulk mild italian sausage
• 1 1/4 teaspoons crushed red pepper flakes
• 4 slices bacon, cut into 1/2 inch pieces
• 1 large onion, diced
• 1 tablespoon minced garlic
• 5 (13.75 ounce) cans chicken broth
• 6 potato, thinly sliced
• 1 cup heavy cream
• 1/4 bunch fresh spinach, tough stems removed

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• cook the italian sausage and red pepper flakes in a dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. drain and set aside.
• cook the bacon in the same dutch oven over medium heat until crisp, about 10 minutes. drain, leaving a few tablespoons of drippings with the bacon in the bottom of the dutch oven. stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• pour the chicken broth into the dutch oven with the bacon and onion mixture; bring to a boil over high heat. add the potatoes, and boil until fork tender, about 20 minutes. reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. mix the spinach into the soup just before serving.

Puttanesca I

Ingredients

• Servings: 4
• 8 ounces pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 greek olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
• toss pasta with sauce, and serve.

tender moose

Ingredients

• Servings: 8
• 3 bay leaves
• 1 tablespoon dried onion flakes (optional)
• 1 (4 pound) moose round steak
• 3 cups barbeque sauce

Recipe

Preparation Time: 5 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 20 mins


• place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. add the bay leaves and onion flakes to the water. cover, and bring the water to a boil over high heat; reduce heat to medium low to maintain a simmer. add the moose, recover, and steam until fork tender, 1 1/2 to 2 hours depending on thickness, adding water to the pot as needed.
• pour the barbecue sauce into a large sauce pan over medium heat; once warm, add the moose and reduce heat to low; simmer 45 minutes.

Fisherman's Pie

Ingredients

• Servings: 6
• 1 pound cod fillets, cut into chunks
• 3 tablespoons butter
• 2 1/2 tablespoons all-purpose flour
• 1 1/2 cups warm milk, or more as needed
• 1 cup shredded sharp cheddar cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 cup minced onion
• 1 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 1 clove garlic, pressed
• 2 cups mashed potatoes
• 1 cup shredded yellow cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat the oven to 375 degrees f (190 degrees c).
• arrange cod in a single layer in a large baking dish; set aside.
• melt butter in a saucepan over medium-low heat. whisk in flour, and stir until the mixture becomes paste-like and light golden brown, 2 to 5 minutes.
• gradually whisk warm milk into the flour mixture and bring to a simmer over medium heat. whisk until the sauce is thick and smooth, about 5 minutes.
• whisk in cheddar cheese, then mix onion, spinach, salt, and black pepper into the sauce.
• remove saucepan from heat and stir in garlic. if sauce is too thick, stir in more warm milk, 1 tablespoon at a time.
• pour sauce over fish in baking dish.
• layer mashed potatoes on top.
• bake in the preheated oven for 30 minutes, then sprinkle with yellow cheddar cheese. continue baking until fish is easily flaked with a fork, 15 to 20 minutes more.

Dee's Mexican Rice

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander seed
• 2 teaspoons paprika
• 1 pinch red pepper flakes
• 1 pinch cayenne pepper
• 3 green onions
• 1 green bell pepper, chopped
• 1 cup pre-cooked corn kernels
• 2 small tomatoes, diced
• 1/4 cup ketchup
• 2 cups cooked rice
• salt to taste

Recipe

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


• heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
• add corn and tomatoes and saute until tomatoes release their juices. add ketchup and stir until mixed.
• add rice and stir until heated thoroughly. salt to taste.

antipasto

Ingredients

• Servings: 1
• 4 cups chopped cauliflower
• 4 cups pearl onions
• 2 cups chopped red bell peppers
• 2 cups chopped green bell peppers
• 2 cups chopped celery
• 2 cucumbers - peeled, seeded and chopped
• 2 cups carrots, chopped
• 2 cups vegetable oil
• 2 cups distilled vinegar
• 1 (6 ounce) can tomato paste
• 1 tablespoon pickling spice, wrapped in cheesecloth
• 1 cup black olives
• 1 cup pitted green olives
• 4 cups canned mushrooms
• 1 1/2 (6 ounce) cans tuna, drained and flaked

Recipe

Cook Time: 30 mins Ready Time: 9 hrs 30 mins


• in a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. soak 8 to 12 hours, or overnight.
• in a small bowl with enough lightly salted water to cover, place the carrots. soak 8 to 12 hours, or overnight.
• in a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. bring the mixture to a boil. drain and rinse the carrots, and place them in the mixture. boil 10 minutes.
• drain and rinse the vegetables in the cauliflower mixture. place them into the saucepan. cook 10 minutes, or until the cauliflower is tender but crisp.
• stir black olives, green olives, mushrooms and tuna into the mixture. remove the mixture from heat. discard the wrapped pickling spice. while still hot, transfer to sterile containers and refrigerate.

antipasto

Ingredients

• Servings: 1
• 4 cups chopped cauliflower
• 4 cups pearl onions
• 2 cups chopped red bell peppers
• 2 cups chopped green bell peppers
• 2 cups chopped celery
• 2 cucumbers - peeled, seeded and chopped
• 2 cups carrots, chopped
• 2 cups vegetable oil
• 2 cups distilled vinegar
• 1 (6 ounce) can tomato paste
• 1 tablespoon pickling spice, wrapped in cheesecloth
• 1 cup black olives
• 1 cup pitted green olives
• 4 cups canned mushrooms
• 1 1/2 (6 ounce) cans tuna, drained and flaked

Recipe

Cook Time: 30 mins Ready Time: 9 hrs 30 mins


• in a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. soak 8 to 12 hours, or overnight.
• in a small bowl with enough lightly salted water to cover, place the carrots. soak 8 to 12 hours, or overnight.
• in a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. bring the mixture to a boil. drain and rinse the carrots, and place them in the mixture. boil 10 minutes.
• drain and rinse the vegetables in the cauliflower mixture. place them into the saucepan. cook 10 minutes, or until the cauliflower is tender but crisp.
• stir black olives, green olives, mushrooms and tuna into the mixture. remove the mixture from heat. discard the wrapped pickling spice. while still hot, transfer to sterile containers and refrigerate.

super-delicious zuppa toscana

Ingredients

• Servings: 6
• 1 pound bulk mild italian sausage
• 1 1/4 teaspoons crushed red pepper flakes
• 4 slices bacon, cut into 1/2 inch pieces
• 1 large onion, diced
• 1 tablespoon minced garlic
• 5 (13.75 ounce) cans chicken broth
• 6 potato, thinly sliced
• 1 cup heavy cream
• 1/4 bunch fresh spinach, tough stems removed

Recipe

Preparation Time: 25 mins Cook Time: 1 hr

Ready Time: 1 hr 25 mins


• cook the italian sausage and red pepper flakes in a dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. drain and set aside.
• cook the bacon in the same dutch oven over medium heat until crisp, about 10 minutes. drain, leaving a few tablespoons of drippings with the bacon in the bottom of the dutch oven. stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
• pour the chicken broth into the dutch oven with the bacon and onion mixture; bring to a boil over high heat. add the potatoes, and boil until fork tender, about 20 minutes. reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. mix the spinach into the soup just before serving.

Tuna Bites

Ingredients

• Servings: 12
• 1 1/2 cups water
• 3/4 cup uncooked long-grain rice
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 1 (6 ounce) can water packed tuna, drained and flaked
• 1/2 cup milk
• 3 tablespoons self-rising flour
• 1 tablespoon chopped fresh parsley
• 1 teaspoon sugar
• 1 teaspoon vinegar
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 large eggs
• 1 quart vegetable oil for frying

Recipe

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


• bring water to a boil in a medium saucepan, and stir in rice. reduce heat, cover, and simmer for 20 minutes.
• heat 1 tablespoon oil in a small saucepan over low heat. stir in onion, cover tightly, and cook until tender but not browned, about 5 minutes.
• in a large bowl, mix tuna, milk, flour, parsley, sugar, and vinegar. season with salt and pepper. mix in rice, onion, and eggs. mold the mixture into about 12 balls.
• heat 1 quart oil in a large, heavy skillet or deep fryer. fry the tuna balls in batches until lightly browned. drain on paper towels.

exquisite pizza sauce

Ingredients

• Servings: 1
• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees f/45 degrees c)
• 3 tablespoons grated parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon anchovy paste (optional)
• 3/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dried red pepper flakes
• salt to taste

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• in a small bowl, combine tomato paste, water, parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
• sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Puttanesca I

Ingredients

• Servings: 4
• 8 ounces pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 greek olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
• toss pasta with sauce, and serve.

Puttanesca I

Ingredients

• Servings: 4
• 8 ounces pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 greek olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
• toss pasta with sauce, and serve.

Halibut With Garlic Sauce

Ingredients

• Servings: 4
• 1 pound halibut, cut into chunks
• salt to taste
• 1/2 cup cornmeal
• 1/4 cup sunflower seed oil
• 1 cup chicken broth
• 3 cloves garlic, minced
• 1 bay leaf
• ground black pepper to taste

Recipe

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


• season the halibut with salt, and dredge in the cornmeal to coat.
• heat the oil in a skillet over medium heat. place the coated halibut in the skillet, and cook 5 minutes, until lightly browned on all sides.
• mix the chicken broth, garlic, and bay leaf in a pot, and bring to a boil. pour into the skillet with the halibut. season with pepper. continue cooking 5 minutes, or until fish is easily flaked with a fork.

Sea Bass Barbecue

Ingredients

• Servings: 2
• 1 tablespoon lemon juice
• 1 teaspoon olive oil
• salt and pepper to taste
• 1 bay leaf
• 1 pound fresh sea bass

Recipe

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


• preheat an outdoor grill for medium heat and lightly oil grate.
• in a small bowl, stir together lemon juice, olive oil, salt, pepper and bay leaf. rub fish with mixture inside and out.
• grill the fish over medium heat for 8 to 10 minutes, flipping halfway through. fish is done when it flakes easily with a fork.

slashed sea bass with red onions, mushrooms, and new potatoes

Ingredients

• Servings: 2
• 1 cup new potatoes
• 1 tablespoon butter
• 2 portobello mushroom caps, sliced
• 1 red onion, sliced
• 1 teaspoon fresh lemon juice
• sea salt to taste
• cracked black pepper to taste
• 2 (4 ounce) fillets sea bass
• 2 tablespoons chopped fresh chervil
• 1 teaspoon chili oil
• 1/2 cup pesto sauce

Recipe

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


• preheat the oven broiler.
• place new potatoes in a pot with enough water to cover, and bring to a boil. cook 10 minutes or until tender.
• melt the butter in a skillet over medium heat, and saute the mushrooms and onion until tender. sprinkle with lemon juice, and season with sea salt and cracked black pepper.
• slash the sea bass fillets on both sides, and insert the chervil. rub with chili oil, sea salt, and cracked black pepper. place fillets on a baking sheet, and broil 5 minutes on each side, or until easily flaked with a fork. drizzle with pesto sauce, and serve over new potatoes, mushrooms, and onion.

mustardy perch casserole

Ingredients

• Servings: 4
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 3/4 cup milk
• 2 tablespoons seedless raisins
• 1/4 cup chopped hazelnuts
• 2 tablespoons coarse-grained mustard
• 2 teaspoons fresh lemon juice
• 1 dash hot pepper sauce (e.g. tabasco™), or to taste
• salt and black pepper to taste
• 1/2 teaspoon paprika
• 1 pound boneless perch fillets
• 2 bananas, peeled and sliced

Recipe

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


• melt butter in a skillet over medium heat. gradually stir in flour, and cook until slightly brown. gradually stir in the milk, raisins, and hazelnuts, stirring constantly. continue stirring, and add the mustard, lemon juice, and hot pepper sauce. remove from heat, and set aside.
• preheat the oven to 375 degrees f (190 degrees c). season the fish fillets with salt, pepper, and paprika on both sides. place the fillets in a single layer in an oven-proof baking dish. arrange banana slices over the fish, then pour the mustard sauce over all.
• bake for about 30 to 40 minutes in the preheated oven, or until fish flakes easily with a fork.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

spicy clam sauce

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 2 tablespoons minced garlic
• 3 (10 ounce) cans chopped clams, drained with juices reserved
• 3 tablespoons dried oregano leaves, crumbled
• ground black pepper to taste
• 1 teaspoon red pepper flakes, or to taste
• 1/2 cup grated parmesan cheese for topping (optional)

Recipe

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


• heat the olive oil in a large skillet over medium-high heat. add the garlic and drained clams; cook and stir for about 5 minutes. season with oregano, pepper, and red pepper flakes. pour in the reserved clam juice. reduce heat to low, and simmer for about 20 minutes. remove from heat and serve over pasta. garnish with parmesan cheese, if desired.

thai crab rolls

Ingredients

• Servings: 18
• 1 pound crabmeat, drained and flaked
• 1 tablespoon mayonnaise
• 1 tablespoon tamarind paste
• 1 bird's eye chile, seeded and minced
• 2 pinches salt
• 1 (12 ounce) package spring roll wrappers
• 1 egg yolk, beaten
• 1 cup vegetable oil for deep-frying
• 1/4 cup rice vinegar
• 1 teaspoon soy sauce
• 1 clove garlic
• 2 tablespoons sugar
• 15 butter lettuce leaves, rinsed

Recipe

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


• in a medium bowl, mix together the crabmeat, mayonnaise, tamarind paste, chile pepper and salt. spoon about 2 tablespoons of the mixture the center of a spring roll square. fold one corner up just past the filling, and press to seal. brush the open section of the roll with egg yolk. this does not just seal the roll, it also crisps it. fold the two corners on either side of the folded corner towards the center. roll up the filling tightly towards the remaining point. seal the point with a little more egg if necessary. repeat with remaining wrappers.
• add enough oil to a heavy skillet to cover the rolls about half way. heat over medium-high heat until oil is sizzling hot. fry rolls a few at a time for 45 to 50 seconds, until golden. remove to paper towels to drain.
• to make the dipping sauce, combine the rice vinegar, soy sauce, garlic clove and sugar in the container of a blender or food processor. process until smooth.
• to serve, line a serving platter with lettuce leaves, and place a small bowl of the dipping sauce in the center. arrange crab rolls on top of lettuce leaves around the dip.

V's Apple Bran Muffins

Ingredients

• Servings: 1
• 1 cup bran flakes cereal
• 3/8 cup whole wheat flour
• 3/8 cup all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup applesauce
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 egg, beaten

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c). grease 12 muffin cups or line with paper liners.
• combine bran flakes cereal, whole wheat flour, all-purpose flour, baking powder, and salt in a bowl. whisk applesauce, sugar, vegetable oil, and egg together in a separate bowl; stir into flour mixture until just combined. fill muffin cups about 2/3-full with batter.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. cool in the pan for 5 minutes on a wire rack; serve warm.

antipasto

Ingredients

• Servings: 1
• 4 cups chopped cauliflower
• 4 cups pearl onions
• 2 cups chopped red bell peppers
• 2 cups chopped green bell peppers
• 2 cups chopped celery
• 2 cucumbers - peeled, seeded and chopped
• 2 cups carrots, chopped
• 2 cups vegetable oil
• 2 cups distilled vinegar
• 1 (6 ounce) can tomato paste
• 1 tablespoon pickling spice, wrapped in cheesecloth
• 1 cup black olives
• 1 cup pitted green olives
• 4 cups canned mushrooms
• 1 1/2 (6 ounce) cans tuna, drained and flaked

Recipe

Cook Time: 30 mins Ready Time: 9 hrs 30 mins


• in a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. soak 8 to 12 hours, or overnight.
• in a small bowl with enough lightly salted water to cover, place the carrots. soak 8 to 12 hours, or overnight.
• in a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. bring the mixture to a boil. drain and rinse the carrots, and place them in the mixture. boil 10 minutes.
• drain and rinse the vegetables in the cauliflower mixture. place them into the saucepan. cook 10 minutes, or until the cauliflower is tender but crisp.
• stir black olives, green olives, mushrooms and tuna into the mixture. remove the mixture from heat. discard the wrapped pickling spice. while still hot, transfer to sterile containers and refrigerate.

sailor clams

Ingredients

• Servings: 2
• 2 pounds fresh cherrystone clams
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 onion, minced
• 1/2 cup dry
• 1 pinch saffron threads
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon vegetable bouillon powder
• salt to taste
• 1 tablespoon all-purpose flour
• 1/2 cup water
• 1 teaspoon chopped fresh parsley

Recipe

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


• place clams and enough water just to cover them into a saucepan with a tight fitting lid. cover tightly and bring to a boil over high heat; steam until the clams open, 3 to 5 minutes. drain clams, reserving the water.
• meanwhile, heat olive oil in a skillet over medium heat. add garlic and onion, cook and stir until the onion has softened and turned translucent, about 3 minutes. pour in and increase heat to high. season with saffron, red pepper flakes, and vegetable bouillon, then pour in the cooking liquid from the steamed clams, and bring to a boil.
• stir together flour and water until dissolved. pour into the boiling sauce and stir until thickened. season to taste with salt if needed. add the clams in their shells, and toss until coated with sauce. sprinkle with chopped parsley to serve.

pappardelle puttanesca

Ingredients

• Servings: 8
• 1/4 cup extra-virgin olive oil, or as needed
• 2 cups sliced mushrooms
• 2 tablespoons minced garlic, or to taste
• 1 cup dry
• 1 (5 ounce) jar anchovy-stuffed green olives, drained and halved
• 1/4 cup capers, drained
• 2 tablespoons caper juice
• 2 (14 ounce) cans crushed tomatoes
• 1 pinch red pepper flakes, or to taste
• 1 pound dried pappardelle pasta

Recipe

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


• heat olive oil in a large skillet over medium-high heat. stir in mushrooms and garlic. cook until the mushrooms have begun to brown, about 4 minutes. increase heat to high, and pour in . bring to a boil, then stir in olives, capers, caper juice, crushed tomatoes, and pepper flakes. return to a simmer, then reduce heat to medium-low, and cook for 20 minutes.
• meanwhile, bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and toss with sauce to serve.

Puttanesca I

Ingredients

• Servings: 4
• 8 ounces pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 greek olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
• toss pasta with sauce, and serve.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

Salmon Casserole Surprise

Ingredients

• Servings: 6
• 4 cups sliced potatoes
• 1 (16 ounce) can salmon, drained (liquid reserved) and salmon flaked
• 1 cup milk, or as needed
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup mayonnaise
• 1/2 cup grated parmesan cheese
• 1 teaspoon worcestershire sauce
• 1 teaspoon prepared mustard

Recipe

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


• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, 10 to 15 minutes. drain.
• mix reserved liquid from salmon and enough milk to make a total of 2 cups together in a measuring cup or bowl.
• preheat oven to 375 degrees f (190 degrees c). generously grease a casserole dish.
• melt butter in a saucepan over medium-low heat. stir flour into melted butter and cook until dissolved, about 1 minute. gradually add milk mixture to butter-flour mixture; cook, stirring constantly, until sauce is thickened and smooth, 5 to 10 minutes.
• layer potatoes, salmon, and sauce, alternating 1 or 2 times, into the prepared casserole dish.
• whisk mayonnaise, parmesan cheese, worcestershire sauce, and mustard together in a bowl; pour over casserole.
• bake in the preheated oven until casserole is bubbling, about 30 minutes.

spicy clam sauce

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 2 tablespoons minced garlic
• 3 (10 ounce) cans chopped clams, drained with juices reserved
• 3 tablespoons dried oregano leaves, crumbled
• ground black pepper to taste
• 1 teaspoon red pepper flakes, or to taste
• 1/2 cup grated parmesan cheese for topping (optional)

Recipe

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


• heat the olive oil in a large skillet over medium-high heat. add the garlic and drained clams; cook and stir for about 5 minutes. season with oregano, pepper, and red pepper flakes. pour in the reserved clam juice. reduce heat to low, and simmer for about 20 minutes. remove from heat and serve over pasta. garnish with parmesan cheese, if desired.

pappardelle puttanesca

Ingredients

• Servings: 8
• 1/4 cup extra-virgin olive oil, or as needed
• 2 cups sliced mushrooms
• 2 tablespoons minced garlic, or to taste
• 1 cup dry
• 1 (5 ounce) jar anchovy-stuffed green olives, drained and halved
• 1/4 cup capers, drained
• 2 tablespoons caper juice
• 2 (14 ounce) cans crushed tomatoes
• 1 pinch red pepper flakes, or to taste
• 1 pound dried pappardelle pasta

Recipe

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


• heat olive oil in a large skillet over medium-high heat. stir in mushrooms and garlic. cook until the mushrooms have begun to brown, about 4 minutes. increase heat to high, and pour in . bring to a boil, then stir in olives, capers, caper juice, crushed tomatoes, and pepper flakes. return to a simmer, then reduce heat to medium-low, and cook for 20 minutes.
• meanwhile, bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and toss with sauce to serve.

antipasto

Ingredients

• Servings: 1
• 4 cups chopped cauliflower
• 4 cups pearl onions
• 2 cups chopped red bell peppers
• 2 cups chopped green bell peppers
• 2 cups chopped celery
• 2 cucumbers - peeled, seeded and chopped
• 2 cups carrots, chopped
• 2 cups vegetable oil
• 2 cups distilled vinegar
• 1 (6 ounce) can tomato paste
• 1 tablespoon pickling spice, wrapped in cheesecloth
• 1 cup black olives
• 1 cup pitted green olives
• 4 cups canned mushrooms
• 1 1/2 (6 ounce) cans tuna, drained and flaked

Recipe

Cook Time: 30 mins Ready Time: 9 hrs 30 mins


• in a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. soak 8 to 12 hours, or overnight.
• in a small bowl with enough lightly salted water to cover, place the carrots. soak 8 to 12 hours, or overnight.
• in a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. bring the mixture to a boil. drain and rinse the carrots, and place them in the mixture. boil 10 minutes.
• drain and rinse the vegetables in the cauliflower mixture. place them into the saucepan. cook 10 minutes, or until the cauliflower is tender but crisp.
• stir black olives, green olives, mushrooms and tuna into the mixture. remove the mixture from heat. discard the wrapped pickling spice. while still hot, transfer to sterile containers and refrigerate.

Puttanesca I

Ingredients

• Servings: 4
• 8 ounces pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 greek olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
• toss pasta with sauce, and serve.

V's Apple Bran Muffins

Ingredients

• Servings: 1
• 1 cup bran flakes cereal
• 3/8 cup whole wheat flour
• 3/8 cup all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup applesauce
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 egg, beaten

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c). grease 12 muffin cups or line with paper liners.
• combine bran flakes cereal, whole wheat flour, all-purpose flour, baking powder, and salt in a bowl. whisk applesauce, sugar, vegetable oil, and egg together in a separate bowl; stir into flour mixture until just combined. fill muffin cups about 2/3-full with batter.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes. cool in the pan for 5 minutes on a wire rack; serve warm.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.

sailor clams

Ingredients

• Servings: 2
• 2 pounds fresh cherrystone clams
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 onion, minced
• 1/2 cup dry
• 1 pinch saffron threads
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon vegetable bouillon powder
• salt to taste
• 1 tablespoon all-purpose flour
• 1/2 cup water
• 1 teaspoon chopped fresh parsley

Recipe

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


• place clams and enough water just to cover them into a saucepan with a tight fitting lid. cover tightly and bring to a boil over high heat; steam until the clams open, 3 to 5 minutes. drain clams, reserving the water.
• meanwhile, heat olive oil in a skillet over medium heat. add garlic and onion, cook and stir until the onion has softened and turned translucent, about 3 minutes. pour in and increase heat to high. season with saffron, red pepper flakes, and vegetable bouillon, then pour in the cooking liquid from the steamed clams, and bring to a boil.
• stir together flour and water until dissolved. pour into the boiling sauce and stir until thickened. season to taste with salt if needed. add the clams in their shells, and toss until coated with sauce. sprinkle with chopped parsley to serve.

Puttanesca I

Ingredients

• Servings: 4
• 8 ounces pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 greek olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
• toss pasta with sauce, and serve.

fancy fish italiano

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 cup thinly sliced onion
• 3 cloves garlic, minced
• 1 1/2 teaspoons italian seasoning, divided
• 1 cup 1/2-inch sliced zucchini
• 1 cup 1/2-inch sliced yellow squash
• 1/4 cup chopped black olives
• 1/4 cup capers (optional)
• 4 (4 ounce) cod fillets
• 2 tomatoes, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 cup shredded mozzarella cheese

Recipe

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


• heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until almost tender, about 5 minutes. add garlic and 1/2 teaspoon italian seasoning to onion; cook and stir until garlic is fragrant, 2 to 3 minutes.
• stir zucchini, yellow squash, olives, and capers into onion mixture; top with cod fillets. sprinkle tomatoes, remaining 1 teaspoon italian seasoning, salt, and pepper cod fillets. reduce heat, cover skillet, and cook until fish flakes easily with a fork and zucchini is tender, about 10 minutes. sprinkle mozzarella cheese over fish; cover skillet until cheese melts, about 2 minutes.

oh, cod!

Ingredients

• Servings: 1
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 1 clove garlic, chopped
• 1 teaspoon lemon pepper
• 1 (3 ounce) fillet cod, or more to taste
• 2 tablespoons dry
• 1 tablespoon grated parmesan cheese, or to taste (optional)

Recipe

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


• heat olive oil in a large frying pan over medium-high heat; cook and stir onion, garlic, and lemon pepper until onion is slightly tender, about 3 minutes. add cod to the frying pan, flipping the cod over to coat both sides with oil.
• cook cod in the onion mixture until it flakes easily with a fork, occasionally sliding fish around so it doesn't stick, about 4 minutes per side.
• pour into the frying pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. slide the cod around the pan, flip it over, and slide around again until coated in , about 1 minute.
• transfer cod to a serving plate; top with onion mixture and parmesan cheese.

sailor clams

Ingredients

• Servings: 2
• 2 pounds fresh cherrystone clams
• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 onion, minced
• 1/2 cup dry
• 1 pinch saffron threads
• 1 teaspoon crushed red pepper flakes
• 1/4 teaspoon vegetable bouillon powder
• salt to taste
• 1 tablespoon all-purpose flour
• 1/2 cup water
• 1 teaspoon chopped fresh parsley

Recipe

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


• place clams and enough water just to cover them into a saucepan with a tight fitting lid. cover tightly and bring to a boil over high heat; steam until the clams open, 3 to 5 minutes. drain clams, reserving the water.
• meanwhile, heat olive oil in a skillet over medium heat. add garlic and onion, cook and stir until the onion has softened and turned translucent, about 3 minutes. pour in and increase heat to high. season with saffron, red pepper flakes, and vegetable bouillon, then pour in the cooking liquid from the steamed clams, and bring to a boil.
• stir together flour and water until dissolved. pour into the boiling sauce and stir until thickened. season to taste with salt if needed. add the clams in their shells, and toss until coated with sauce. sprinkle with chopped parsley to serve.

pappardelle puttanesca

Ingredients

• Servings: 8
• 1/4 cup extra-virgin olive oil, or as needed
• 2 cups sliced mushrooms
• 2 tablespoons minced garlic, or to taste
• 1 cup dry
• 1 (5 ounce) jar anchovy-stuffed green olives, drained and halved
• 1/4 cup capers, drained
• 2 tablespoons caper juice
• 2 (14 ounce) cans crushed tomatoes
• 1 pinch red pepper flakes, or to taste
• 1 pound dried pappardelle pasta

Recipe

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


• heat olive oil in a large skillet over medium-high heat. stir in mushrooms and garlic. cook until the mushrooms have begun to brown, about 4 minutes. increase heat to high, and pour in . bring to a boil, then stir in olives, capers, caper juice, crushed tomatoes, and pepper flakes. return to a simmer, then reduce heat to medium-low, and cook for 20 minutes.
• meanwhile, bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and toss with sauce to serve.

Puttanesca I

Ingredients

• Servings: 4
• 8 ounces pasta
• 1/2 cup olive oil
• 3 cloves garlic, minced
• 2 cups chopped tomatoes, pushed through a sieve
• 4 anchovy filets, rinsed and chopped
• 2 tablespoons tomato paste
• 3 tablespoons capers
• 20 greek olives, pitted and coarsely chopped
• 1/2 teaspoon crushed red pepper flakes

Recipe

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


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• heat oil in a skillet over low heat; cook garlic in oil until golden. add sieved tomatoes, and cook 5 minutes. stir in anchovies, tomato paste, capers, olives, and red pepper flakes. cook 10 minutes, stirring occasionally.
• toss pasta with sauce, and serve.

oh, cod!

Ingredients

• Servings: 1
• 2 tablespoons olive oil
• 1/2 onion, chopped
• 1 clove garlic, chopped
• 1 teaspoon lemon pepper
• 1 (3 ounce) fillet cod, or more to taste
• 2 tablespoons dry
• 1 tablespoon grated parmesan cheese, or to taste (optional)

Recipe

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


• heat olive oil in a large frying pan over medium-high heat; cook and stir onion, garlic, and lemon pepper until onion is slightly tender, about 3 minutes. add cod to the frying pan, flipping the cod over to coat both sides with oil.
• cook cod in the onion mixture until it flakes easily with a fork, occasionally sliding fish around so it doesn't stick, about 4 minutes per side.
• pour into the frying pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. slide the cod around the pan, flip it over, and slide around again until coated in , about 1 minute.
• transfer cod to a serving plate; top with onion mixture and parmesan cheese.

fancy fish italiano

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 cup thinly sliced onion
• 3 cloves garlic, minced
• 1 1/2 teaspoons italian seasoning, divided
• 1 cup 1/2-inch sliced zucchini
• 1 cup 1/2-inch sliced yellow squash
• 1/4 cup chopped black olives
• 1/4 cup capers (optional)
• 4 (4 ounce) cod fillets
• 2 tomatoes, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 cup shredded mozzarella cheese

Recipe

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


• heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until almost tender, about 5 minutes. add garlic and 1/2 teaspoon italian seasoning to onion; cook and stir until garlic is fragrant, 2 to 3 minutes.
• stir zucchini, yellow squash, olives, and capers into onion mixture; top with cod fillets. sprinkle tomatoes, remaining 1 teaspoon italian seasoning, salt, and pepper cod fillets. reduce heat, cover skillet, and cook until fish flakes easily with a fork and zucchini is tender, about 10 minutes. sprinkle mozzarella cheese over fish; cover skillet until cheese melts, about 2 minutes.

Herb Crusted Tilapia With Garlic Butter

Ingredients

• Servings: 4
• 1 teaspoon olive oil, or as needed
• 6 tablespoons butter, melted
• 2 teaspoons roasted garlic, mashed into a paste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon oregano
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon dried parsley flakes
• 1/4 teaspoon salt
• 4 tilapia fillets
• 1 teaspoon lemon juice, or to taste

Recipe

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


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. brush a broiler pan with olive oil.
• stir butter and garlic paste together in a bowl. divide garlic mixture evenly between two bowls, reserving one bowl for serving.
• stir garlic powder, oregano, italian seasoning, parsley, and salt together in a bowl.
• place tilapia fillets on prepared broiler pan; brush each fillet with garlic butter and sprinkle each with italian seasoning mixture, reserving 1/2 the garlic butter in the bowl and 1/2 the italian seasoning mixture.
• broil fillets in the preheated oven for 2 minutes, brush again with garlic butter, and broil for 2 more minutes. turn fillets over. brush with garlic butter and sprinkle with remaining italian seasoning mixture. broil until tilapia fillets flake easily with a fork, 3 to 5 minutes. serve with reserved garlic butter and lemon juice.

asian poached cod

Ingredients

• Servings: 4
• 1 pound cod, cut into 2-inch chunks
• poaching sauce:
• 6 tablespoons water
• 5 tablespoons soy sauce
• 3 green onions, diced
• 1 (2 inch) piece ginger, cut into thin strips
• 4 cloves garlic, crushed
• 1 tablespoon sesame oil
• 3/4 teaspoon red pepper flakes, or more to taste
• 1/4 teaspoon chinese five-spice powder (optional)

Recipe

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


• arrange cod into the bottom of a saucepan.
• mix water, soy sauce, green onions, ginger, garlic, sesame oil, red pepper flakes, and chinese five-spice powder together in a bowl; pour over the cod.
• place saucepan over high heat and bring liquid to a boil; reduce heat to low and cook at a simmer until cod flakes easily with a fork, 12 to 15 minutes. remove cod from liquid with a slotted spoon.

drunken flat iron steak

Ingredients

• Servings: 6
• 1 (2 pound) flat iron steak
• 1/4 cup dry
• 1/4 cup sweet
• 2 1/2 tablespoons olive oil
• 1 tablespoon red pepper flakes

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 6 hrs 15 mins


• place steak into a large resealable bag or shallow dish. pour in the dry and sweet and stir to coat the steak. seal or cover and refrigerate for 6 hours to marinate.
• heat the oil in a large skillet over medium heat. remove steak from the bag and discard the marinade. season the steak on both sides with red pepper flakes. fry for 3 to 4 minutes per side for medium-rare, or to your desired degree of doneness. let rest for a few minutes before serving.

western style beef jerky

Ingredients

• Servings: 8
• 3/4 cup
• 3/4 cup teriyaki sauce
• 1/2 cup worcestershire sauce
• 1/3 cup soy sauce
• 1/3 cup water
• 3 tablespoons liquid smoke
• 4 1/2 teaspoons ketchup
• 1 teaspoon red pepper flakes
• 1 1/2 teaspoons salt
• 1/2 teaspoon onion salt
• 1/4 teaspoon cracked black pepper, or to taste
• 1/4 teaspoon garlic powder
• 1 pound beef round steak

Recipe

Preparation Time: 30 mins Ready Time: 6 hrs 30 mins


• stir together , teriyaki sauce, worcestershire sauce, soy sauce, water, liquid smoke, and ketchup in a large bowl. stir in red pepper flakes, salt, onion salt, pepper, and garlic powder until blended.
• cut the round steak into long strips about 1 inch wide by 1/4 inch thick. toss the meat with the marinade until the strips are well coated. tightly cover the bowl, and marinate in the refrigerator at least 6 hours.
• prepare jerky in a food dehydrator according to manufacturer's directions.