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 white 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.

big ray's mexican monkey bread

Ingredients

• Servings: 1
• cooking spray
• 2 tablespoons butter, melted
• 1 (16.3 ounce) package refrigerated buttermilk biscuit dough, separated and each portion cut into quarters
• 1 1/4 cups shredded cheddar cheese, divided
• 3/4 cup jalapeno pepper slices, divided
• 3/4 teaspoon dried parsley flakes, divided
• 1/4 cup shredded mozzarella cheese

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). prepare a 9x5-inch loaf pan with cooking spray.
• pour melted butter into a small bowl. dip each piece of biscuit dough in melted butter to coat.
• arrange enough of the biscuit dough pieces in the bottom of the loaf pan to form a single layer; top with 1/2 cup cheddar cheese, 1/4 cup pepper slices, and 1/4 teaspoon parsley. repeat layering once and top with remaining biscuit dough pieces, pepper slices, and parsley flakes.
• mix remaining 1/4 cup cheddar cheese and mozzarella cheese together in a bowl; spread over the top of the ingredients to cover.
• bake in preheated oven until golden brown, 40 to 45 minutes. cool bread in pan for 5 minutes before inverting a plate to serve.

balsamic tuna salad

Ingredients

• Servings: 4
• 1 (12 ounce) can albacore tuna in water, drained and flaked
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1/2 cup halved black olives
• 1/2 english (seedless) cucumber, coarsely chopped
• 1 small red bell pepper, coarsely chopped
• 1 bunch green onions, chopped
• 1 bunch fresh parsley, chopped
• 1/2 cup balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon coarsely ground black pepper
• 1 (10 ounce) bag fresh baby spinach

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• combine flaked albacore tuna, garbanzo beans, black olives, english cucumber, red bell pepper, green onions, and parsley in a bowl.
• blend balsamic vinegar, extra-virgin olive oil, garlic, dried oregano, and ground black pepper in a separate bowl using an immersion blender until garlic is pureed. stir dressing into tuna and combine well. serve over baby spinach.

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.

Chrissy's Tangy Seafood Dip

Ingredients

• Servings: 8
• 1 cup meatless spaghetti sauce
• 1 (6 ounce) can crabmeat, drained and flaked
• 1 (8 ounce) package cream cheese, softened
• 1 cup shredded white cheddar cheese
• 2 tablespoons old bay® seasoning
• 2 tablespoons worcestershire sauce
• 1 teaspoon ground black pepper
• 1/2 teaspoon kosher salt

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c).
• spread the spaghetti sauce in an even layer in the bottom of an 8 or 9 inch square baking dish. in a medium bowl, mix together the crabmeat, cream cheese, and cheddar cheese. season with old bay, worcestershire sauce, pepper, and salt. spoon over the spaghetti sauce layer, and spread evenly.
• bake for 40 minutes in the preheated oven, or until the top is golden brown. serve immediately with thinly sliced baguettes or crackers.

penne with spicy tomato cream sauce

Ingredients

• Servings: 8
• 1 pound uncooked penne pasta
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 (28 ounce) can crushed tomatoes
• 3/4 teaspoon salt
• 2 tablespoons
• 1/2 cup heavy whipping cream
• 1/4 cup chopped fresh parsley
• 2 (3.5 ounce) links sweet italian sausage

Recipe

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


• 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.
• in large skillet, heat oil over moderate heat. remove casing from sausage and add to skillet. cook, breaking up the meat, until brown. add garlic and red pepper and cook, stirring until garlic is golden brown.
• add tomatoes and salt; bring to boil. reduce heat and simmer 15 minutes.
• add and cream and bring to boil. reduce heat to low and add pasta, toss for 1 minute. stir in fresh parsley and serve!

Garlic-lime Mahi Mahi

Ingredients

• Servings: 2
• 1/4 cup fresh lime juice
• 2 tablespoons olive oil
• 1 clove garlic, minced, or more to taste
• 1 tablespoon soy sauce
• 1 teaspoon spicy brown mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 (4 ounce) fillets mahi mahi

Recipe

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


• preheat grill for medium heat and lightly oil the grate.
• whisk lime juice, olive oil, garlic, soy sauce, mustard, salt, and pepper together in a bowl; brush over mahi mahi to coat.
• bake on the preheated grill for 5 minutes, flip, brush again with the lime juice mixture, and continue grilling until the fish flakes easily with a fork, about 5 minutes more.

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.

mountain trout

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 1 tablespoon paprika, plus more for sprinkling
• 1 teaspoon dried rosemary, plus more for sprinkling
• 1 teaspoon garlic powder, plus more for sprinkling
• 1 teaspoon dried parsley, plus more for sprinkling
• 1 teaspoon dried dill weed, plus more for sprinkling
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 whole trout, cleaned
• 1/4 cup butter, divided
• 1 lemon, thinly sliced
• 1/2 cup blanched slivered almonds

Recipe

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


• preheat grill for medium heat and lightly oil the grate.
• combine flour, paprika, rosemary, garlic powder, parsley, dill, salt, and pepper in a large resealable plastic bag. shake bag to mix contents. place trout into bag, one at a time, seal bag, and shake to thoroughly coat with seasoned flour. lay each trout a large piece of aluminum foil.
• insert 1 tablespoon butter, a few lemon slices, and a few slivered almonds into the cavity of each trout; press the cavities closed. top fish with more lemon slices and almonds. sprinkle fish with a pinch of paprika, rosemary, garlic powder, parsley and dill.
• place trout on aluminum foil sheets preheated grill and cook until fish are browned and the flesh is opaque and flakes easily, about 8 minutes per side.

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.

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.

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.

Spaghetti With Clam Sauce

Ingredients

• Servings: 6
• 1 pound spaghetti
• 1 pint heavy whipping cream
• 2 cups jarred baby clams with juice
• 3 cloves garlic, minced
• 1 1/2 anchovy fillets
• 1/2 teaspoon red pepper flakes
• 1 egg yolk
• 1/4 cup grated parmesan cheese
• salt to taste
• 1/4 cup crushed croutons, or to taste
• 2 tablespoons chopped fresh basil, or to taste

Recipe

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


• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. drain.
• combine cream, clams with juice, garlic, and anchovies in a large pot over medium heat; bring to a simmer and remove from heat. add red pepper flakes and stir.
• beat egg yolk in a small bowl. add one spoonful hot cream mixture to egg and stir. repeat twice. pour egg yolk mixture into cream mixture and stir.
• add cooked spaghetti to the cream mixture; stir to coat the pasta, cover the pot, and let sit until flavors combine and pasta soaks up some of the sauce, about 5 minutes. sprinkle parmesan cheese over the top and season with salt. ladle pasta into bowls; top with croutons and basil.

Black Bean Tuna Salad

Ingredients

• Servings: 5
• 1 (8 ounce) package elbow macaroni
• 1/2 (15 ounce) can black beans, rinsed and drained
• 1 (6 ounce) can tuna, drained and flaked
• 1/2 cup mayonnaise
• 3 green onions, sliced
• 2 tablespoons bacon bits
• 1/2 lemon, juiced
• ground black pepper to taste

Recipe

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


• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. rinse macaroni with cold water until cooled completely; drain and transfer to a large bowl.
• mix black beans, tuna, mayonnaise, green onions, bacon bits, lemon juice, and black pepper with the macaroni. cover the bowl with plastic wrap and refrigerate until chilled.

Jim's Mild Spicy Catfish

Ingredients

• Servings: 6
• 1 cup cornmeal
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper, or to taste
• 1 cup milk
• 2 eggs, beaten
• 6 (4 ounce) fillets catfish
• 2 tablespoons vegetable oil

Recipe

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


• mix cornmeal, paprika, onion powder, garlic powder, and cayenne pepper on a plate.
• beat milk and eggs together in a bowl. dip catfish fillets in milk mixture, then gently press fillets into cornmeal mixture, coating both sides. shake off excess breading.
• heat vegetable oil in a large skillet; pan-fry catfish in hot oil until the fish is golden brown and flakes easily with a fork, about 4 minutes per side.

Lobster

Ingredients

• Servings: 2
• 1 cup water
• 1 onion, sliced
• 2 cloves garlic, crushed
• 1/2 teaspoon red pepper flakes
• 1 tablespoon coarse sea salt
• 3 cups
• 2 lobsters

Recipe

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


• pour the water into the bottom of a large pot over medium heat. add the onion, garlic, red pepper, and salt to the water and bring to a boil. stir in the and return the mixture to a boil. place the lobsters in a steamer basket and lower into the pot. steam the lobsters until they turn a bright red color, about 12 minutes.

branzino mediterranean

Ingredients

• Servings: 4
• 2 tablespoons olive oil, divided
• 1 red onion, chopped
• salt and ground black pepper to taste
• 2 whole branzino (sea bass) fish, cleaned
• 2 wedges fresh lemon
• 2 sprigs fresh rosemary
• 1/2 cup white
• 1/4 cup lemon juice
• 1 tablespoon fresh oregano leaves
• 1/4 cup chopped italian flat-leaf parsley
• 2 lemon wedges

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.
• place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. pour white and lemon juice over each fish and sprinkle with oregano. drizzle the remaining 1 tablespoon olive oil over the 2 fish.
• bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. gently slide a spatula between the bones to separate fish; remove all the bones. serve fish on a platter and garnish with parsley and lemon wedges.

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.

grilled kung pao shrimp

Ingredients

• Servings: 1
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup asian (toasted) sesame oil
• 2 tablespoons minced garlic
• 1 tablespoon minced fresh ginger root
• 1 teaspoon cayenne pepper
• 1 teaspoon red pepper flakes
• 1 pound medium shrimp, peeled and deveined

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 20 mins


• whisk soy sauce, rice vinegar, sesame oil, garlic, ginger, cayenne pepper, and red pepper flakes together in a bowl. add shrimp to bowl; gently stir to coat shrimp completely. set aside to marinate at least 5 minutes.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove shrimp from marinade and shake off any excess. discard remaining marinade.
• grill shrimp until bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.

honey steelhead trout

Ingredients

• Servings: 4
• 1 pound steelhead trout fillets
• 1/3 cup honey
• 2 tablespoons mesquite seasoning
• 1 teaspoon ground black pepper
• 1 teaspoon seasoned salt (such as lawry's®)

Recipe

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


• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with aluminum foil.
• place trout, skin-side down, the prepared baking sheet. cover trout with honey and sprinkle mesquite seasoning, black pepper, and seasoned salt over honey. press honey and seasonings into trout using a fork.
• bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.

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.

poached salmon in the microwave

Ingredients

• Servings: 4
• 1/4 cup butter
• 1/4 cup white
• 1 tablespoon lemon juice
• 1 tablespoon dried dill weed
• 1 teaspoon white sugar
• salt and ground black pepper to taste
• 4 salmon fillets

Recipe

Preparation Time: 10 mins Cook Time: 7 mins Ready Time: 17 mins


• combine butter, , lemon juice, dill, sugar, salt, and black pepper together in a microwave-safe casserole dish; place cover on dish.
• microwave butter mixture until butter is melted, 45 to 60 seconds. add salmon, skin-side up, to butter mixture and place cover on dish. microwave until salmon flakes easily with a fork, about 6 minutes.

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.

roux-based authentic seafood gumbo with okra

Ingredients

• Servings: 8
• roux:
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• vegetables:
• 1 tablespoon butter
• 1 cup chopped celery
• 1 cup chopped green onions
• 1 green bell pepper, chopped
• tomato sauce and spices:
• 6 cups water
• 1 (8 ounce) can tomato sauce
• 2 tablespoons worcestershire sauce
• 2 cloves garlic, minced
• 2 teaspoons salt, or to taste
• 1 teaspoon hot pepper sauce (such as tabasco®), or to taste
• 1/2 teaspoon dried thyme
• seafood and okra:
• 1 pound frozen chopped okra
• 1 pound catfish, cut into 2-inch pieces
• 1 1/2 pounds peeled and deveined shrimp
• last addition:
• 1 tablespoon gumbo file powder, or to taste
• 1/2 teaspoon salt, or to taste

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 55 mins


• put flour into a dutch oven or large heavy pot and add flour. turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. set aside to cool and thicken.
• melt butter in a skillet over medium heat. cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux.
• stir water, tomato sauce, worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour.
• stir okra into the vegetable mixture and cook until tender, about 15 minutes. add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. season with the file powder and salt; stir.

ginger and lime salmon

Ingredients

• Servings: 6
• 1 (1 1/2-pound) salmon fillet
• 1 tablespoon olive oil
• 1 teaspoon seafood seasoning (such as old bay®)
• 1 teaspoon ground black pepper
• 1 (1 inch) piece fresh ginger root, peeled and thinly sliced
• 6 cloves garlic, minced
• 1 lime, thinly sliced

Recipe

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


• set oven rack about 6 to 8 inches from the heat source and preheat the oven's broiler; if broiler setting has low setting, set broiler to that. line a baking sheet with aluminum foil.
• place salmon, skin side down, on the prepared baking sheet; rub salmon with olive oil. season with seafood seasoning and black pepper. arrange ginger slices atop salmon and sprinkle with garlic. place lime slices over ginger-garlic layer.
• broil salmon until hot and beginning to turn opaque, about 10 minutes; watch carefully. if broiler has a high setting, turn broiler to that setting and continue broiling until salmon is cooked through and flakes easily with a fork, 5 to 10 more minutes.

dale's summertime salmon

Ingredients

• Servings: 4
• 1 (1 pound) fillet salmon
• 1 (6 ounce) can pineapple chunks with juice
• 1 cup chopped kale
• 1/2 onion, sliced
• 1 tablespoon capers
• 1 tablespoon olive oil
• lemon, juiced
• 1 pinch salt and ground black pepper to taste

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c).
• place the salmon fillet in a baking dish; top with the pineapple with juice, kale, onions, and capers. drizzle the olive oil and lemon juice over the salmon. season with the salt and black pepper. cover the baking dish with aluminum foil.
• bake in the preheated oven until the salmon flakes easily with a fork, about 25 minutes.

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.

dale's summertime salmon

Ingredients

• Servings: 4
• 1 (1 pound) fillet salmon
• 1 (6 ounce) can pineapple chunks with juice
• 1 cup chopped kale
• 1/2 onion, sliced
• 1 tablespoon capers
• 1 tablespoon olive oil
• lemon, juiced
• 1 pinch salt and ground black pepper to taste

Recipe

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


• preheat an oven to 375 degrees f (190 degrees c).
• place the salmon fillet in a baking dish; top with the pineapple with juice, kale, onions, and capers. drizzle the olive oil and lemon juice over the salmon. season with the salt and black pepper. cover the baking dish with aluminum foil.
• bake in the preheated oven until the salmon flakes easily with a fork, about 25 minutes.

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.

Smoky Salmon Spread

Ingredients

• Servings: 1
• 1 (7 ounce) can salmon
• 1 (4 ounce) package cream cheese, softened
• 1 drop liquid smoke flavoring, or to taste
• 1 1/2 tablespoons chopped green onion
• 1 teaspoon prepared horseradish
• 1/4 cup chopped fresh parsley (optional)

Recipe

Preparation Time: 10 mins Ready Time: 2 hrs 10 mins


• drain and flake the salmon into a bowl; reserve 1 teaspoon of the salmon liquid. in another bowl, mash the cream cheese, liquid smoke flavor, and the reserved salmon liquid until thoroughly combined; stir in the green onion and horseradish. gently mix with the flaked salmon, and refrigerate at least 2 hours. if desired, form the spread into a ball, and roll in chopped parsley.

meat gravy

Ingredients

• Servings: 30
• 1/4 cup extra virgin olive oil
• 1 (2 1/2 pound) lamb shoulder roast
• 24 cloves garlic, peeled and lightly cracked into large pieces (divided)
• 2 pounds lamb spareribs
• 2 pounds beef oxtails, cut into pieces
• 1 lamb shank (optional)
• 8 (28 ounce) cans italian-style whole peeled tomatoes
• 1 pound hot italian sausage, casings removed
• 1 pound sweet italian sausage, casings removed
• 3 (6 ounce) cans tomato paste
• 2 teaspoons salt, or to taste
• fresh ground black pepper to taste
• 1 pinch crushed red pepper flakes
• 1/2 cup burgundy or other dry red
• 8 leaves basil, chopped

Recipe

Preparation Time: 30 mins Cook Time: 5 hrs

Ready Time: 6 hrs 30 mins


• heat the olive oil in a large pot over medium-low heat. place the lamb shoulder in the center of the pot and arrange 4 or 5 garlic cloves around the sides of the pan.
• brown the lamb roast on all sides and transfer to a large baking dish; remove garlic cloves from pot with a slotted spoon and transfer to a bowl. repeat the process, browning lamb spareribs, oxtails, and lamb shank, adding about 4 cloves of cracked garlic with each batch of meat, and transferring meats to the baking dish. transfer each batch of garlic cloves to the bowl when cooked.
• while the meats are cooking, strain the cans of tomatoes and their juice. use a food mill or press the tomatoes through a colander to remove all of the seeds and extra pulp. discard seeds and pulp and transfer strained tomatoes to a large bowl; set aside.
• cook the sausage in the olive oil in the same pot over medium heat until browned, breaking it up with a wooden spoon as it cooks, until no longer pink, 10 to 12 minutes. transfer the cooked sausage to a large bowl and refrigerate while you complete the next steps. when all of the sausage is browned, return the reserved garlic cloves to the pot and stir in tomato paste, salt, black pepper, and red pepper flakes.
• stir the tomato paste with a wooden spoon, scraping up the browned bits of meat in the pot. there will be a buildup of juices in the baking dish where the meats are resting; pour this liquid into the pot. add the burgundy and cook, stirring occasionally, until most of the liquid has evaporated, about 15 minutes.
• pour in the strained tomatoes and juice and stir in the basil. cover the pan and bring the sauce to a boil, stirring occasionally. remove the lid and add the cooked lamb shoulder, lamb ribs, oxtails, and lamb shank. reduce the heat to low and simmer, stirring occasionally, for 4 to 5 hours. (if you're adding braciole, see cook's note.)
• remove the lamb shoulder, lamb spareribs, oxtails, and lamb shank. when cool enough to handle, remove the meat from the bones and finely chop it. return meats to the pot of sauce and discard the bones.
• stir the cooked sausage into the sauce; simmer for an additional 1 hour. taste the sauce and adjust the seasonings.

Cedar Planked Salmon With Dill

Ingredients

• Servings: 4
• 1 cedar plank
• 1/2 cup dijon mustard
• 1/2 cup mayonnaise
• 1/2 lemon, juiced and zested
• 1 teaspoon chopped fresh dill
• 1 clove garlic, minced
• 1 (1.5 pound) salmon fillet, skin removed

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 1 hr 30 mins


• soak cedar plank in water for at least 1 hour.
• preheat grill for indirect cooking over medium heat.
• mix dijon mustard, mayonnaise, lemon juice, lemon zest, dill, and garlic in a bowl.
• arrange salmon on soaked cedar plank and spread mustard mixture over salmon.
• place cedar plank on the cooler side of the grill; cook until salmon is easily flaked with a fork, 25 to 30 minutes.

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 white 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.

Dynamites

Ingredients

• Servings: 6
• 2 teaspoons vegetable oil
• 1 onion, chopped
• 2 pounds ground beef
• 4 green bell peppers, chopped
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 1 teaspoon crushed red pepper flakes (optional)

Recipe

Preparation Time: 15 mins Cook Time: 4 hrs 5 mins

Ready Time: 4 hrs 20 mins


• heat the oil in a saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. add the ground beef, bell peppers, tomatoes, tomato sauce, tomato paste, and red pepper flakes to the saucepan; stir.
• reduce heat to medium-low; simmer until the peppers are soft and the beef is tender, 4 to 6 hours.

crab-stuffed mushrooms

Ingredients

• Servings: 10
• 1 pound large fresh mushrooms
• 4 tablespoons butter, divided
• 1/4 cup kikkoman panko bread crumbs
• 1/2 cup imitation crabmeat, flaked
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 2 tablespoons kikkoman panko bread crumbs
• 1/8 teaspoon black pepper

Recipe

• heat oven to 375 degrees f. wipe mushrooms gently with a damp paper towel. remove and finely chop stems. in a large skillet over medium heat, melt 3 tablespoons of the butter. add mushroom stems and cook for 5 minutes or until tender. remove from heat and stir in 1/4 cup of the panko, the shredded crab, onion powder, salt and pepper.
• stuff mushrooms caps with crab mixture and place them stuffing side up on an ungreased rimmed baking sheet. in a small bowl, combine remaining butter and panko. sprinkle evenly over the tops of the mushrooms and bake for 15 minutes.

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.

Salmon And Asparagus In A Bag

Ingredients

• Servings: 4
• 1 pound asparagus spears, trimmed
• 1/4 cup water
• 1 pound salmon fillets, skin removed
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon dried dill weed
• salt and ground black pepper to taste
• 1 cup sliced spinach
• 1 tablespoon capers
• 1/4 cup diced red onion
• 1 tablespoon lemon juice

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• place asparagus and water in a covered, microwave-safe, and vented bowl; steam in the microwave for 5 minutes.
• rub salmon with olive oil, 1 tablespoon lemon juice, dill weed, salt, and black pepper; place in a foil oven bag. toss spinach, capers, red onion, and asparagus with salt, black pepper, and 1 tablespoon lemon juice in the foil oven bag. place vegetables on top of salmon. fold foil bag closed and place in a baking dish.
• bake in the preheated oven until salmon flakes easily with a fork, about 30 minutes. carefully split bag open with a knife to release steam.

Simple, Baked Finnan Haddie

Ingredients

• Servings: 6
• 2 pounds smoked haddock fillets
• 2 tablespoons all-purpose flour
• 1/4 cup melted butter
• 2 cups warm milk

Recipe

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


• preheat oven to 325 degrees f (165 degrees c).
• place smoked haddock into a glass baking dish. whisk flour into the melted butter until smooth, then whisk in milk, and pour over the haddock.
• bake in preheated oven until the sauce has thickened, and the fish flakes easily with a fork, about 35 minutes.

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.

crab strata

Ingredients

• Servings: 6
• 4 cups cubed firm-textured bread
• 2 (6 ounce) cans crabmeat, drained and flaked
• 4 cups shredded swiss cheese
• 1 cup shredded cheddar cheese
• 1/4 cup capers
• 3 green onions, chopped
• 6 eggs, lightly beaten
• 1 1/3 cups milk
• 1/4 cup dry
• 1 tablespoon dijon mustard
• 1/2 teaspoon worcestershire sauce

Recipe

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


• grease a 2-quart baking dish. toss together the bread cubes, crabmeat, swiss cheese, cheddar cheese, capers, and green onions in the baking dish.
• mix together eggs, milk, , mustard, and worcestershire sauce in a bowl. pour evenly over bread mixture. cover tightly and refrigerate at least 2 hours, but no longer than 24 hours.
• preheat oven to 350 degrees f (175 degrees c). bake strata uncovered until knife inserted in the center comes out clean, about 45 minutes. let stand 10 minutes before serving. serve while still hot.

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.

Potato Coffee Cake

Ingredients

• Servings: 3
• 3/4 cup dry potato flakes
• 1 cup boiling water
• 1 cup warm milk
• 3 tablespoons butter, softened
• 2 eggs
• 1 cup white sugar
• 4 1/2 cups bread flour
• 1 (.25 ounce) package active dry yeast
• 3 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons butter, melted

Recipe

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


• in a small bowl, dissolve potato flakes in boiling water. let stand until lukewarm, about 15 minutes.
• place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select dough/manual cycle; press start. the mixing and first rise of the dough will be completed in the bread machine.
• when dough/manual cycle is finished, remove dough and briefly knead on a floured board. divide dough into 3 round loaves and place in three lightly greased 8 inch pie pans. cover and let raise until doubled in size, about 60 minutes. meanwhile, preheat oven to 350 degrees f (175 degrees c).
• in a small bowl, combine 3 tablespoons sugar with 1/2 teaspoon cinnamon. brush risen loaves with melted butter and sprinkle with cinnamon sugar mixture.
• bake in preheated oven for 20 minutes, or until golden brown.

Curried Salmon With Summer Fruit Chutney

Ingredients

• Servings: 4
• 2 tablespoons curry paste
• 2 tablespoons fresh lime juice
• 4 (6 ounce) salmon fillets
• 1 nectarines, pitted and diced
• 2 plums, pitted and diced
• 1/3 cup blueberries
• 1/4 cup minced red onion
• 1/4 teaspoon cayenne pepper
• 3 tablespoons chopped fresh cilantro
• 1 teaspoon fresh lime juice
• salt and ground black pepper to taste

Recipe

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


• mix the curry paste and lime juice together in a small baking dish. add the salmon to the curry mixture and turn to coat evenly. cover the dish with plastic wrap and place in refrigerator for 1 hour.
• while the salmon is marinating, make the chutney by stirring together the nectarine, plums, blueberries, onion, cayenne pepper, cilantro, lime juice, salt and pepper in a bowl. place chutney in refrigerator until salmon is ready.
• preheat oven to 425 degrees f (220 degrees c).
• remove plastic wrap from salmon and bake in the preheated oven until salmon flakes easily with a fork, 12 to 15 minutes. spoon chutney in even amounts over each fillet.

Fun Karnal (beef And Broccoli)

Ingredients

• Servings: 4
• 2 1 1/2-inch-thick new york strip steaks, cut into 1-inch pieces
• 2 teaspoons dried minced onion
• 1/4 teaspoon minced garlic
• 1 tablespoon soy sauce (optional)
• 2 cups white rice
• 4 cups water
• 2 tablespoons vegetable oil
• 1/2 cup canned sliced bamboo shoots, drained
• 1/2 cup canned sliced mushrooms, drained (optional)
• 1/4 cup chopped green onion
• 1/2 green bell pepper, thinly sliced
• 1/2 teaspoon red pepper flakes (optional)
• 3 tablespoons soy sauce
• 1 cup broccoli florets
• 1/4 cup sugar snap peas (optional)
• 2 teaspoons cornstarch
• 2 tablespoons water
• 1/2 (10 fluid ounce) bottle oyster sauce
• 1/4 cup chopped green onion

Recipe

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


• place steak in a bowl; top with minced onion, garlic, and 1 tablespoon soy sauce. stir to coat.
• bring rice and 4 cups water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• heat vegetable oil in a skillet over medium heat; cook and stir bamboo shoots, mushrooms, 1/4 cup green onion, green bell pepper, red pepper flakes, and 3 tablespoons soy sauce in the hot oil until green bell pepper is slightly tender, 4 to 5 minutes. add steak, broccoli, and sugar snap peas; cook until beef is browned and no longer pink in the center, about 10 minutes.
• whisk cornstarch and 2 tablespoons water together in a bowl until cornstarch is dissolved. heat oyster sauce in a saucepan over medium-low heat; slowly stir in cornstarch mixture until sauce is thickened, 3 to 5 minutes. stir oyster sauce mixture into steak mixture; sprinkle with 1/4 cup green onions. cook steak mixture until sauce is thickened, 7 to 8 minutes. serve over rice.

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.

mahi mahi with artichokes and sun-dried tomatoes

Ingredients

• Servings: 2
• sauce:
• 1/4 cup butter
• 2 tablespoons finely chopped shallot
• 1/4 cup finely chopped garlic
• 6 tablespoons fresh lemon juice
• 3 tablespoons dry white
• kosher salt to taste
• ground black pepper to taste
• 2 tablespoons chopped sun-dried tomatoes
• 2 tablespoons artichoke hearts, drained and chopped
• 2 tablespoons cold butter, cut into pieces
• fish:
• 1 cup all-purpose flour, or as needed
• 1 teaspoon seasoned salt, or to taste
• 2 (3 ounce) fillets mahi mahi fillets
• 1 tablespoon olive oil

Recipe

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


• melt 1/4 cup butter in a large skillet over medium heat. cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes.
• pour lemon juice and white into the skillet; season with kosher salt and black pepper. cook the liquid at a simmer, stirring occasionally, until the liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes.
• stir tomatoes and artichoke hearts into the reduced sauce; cook until warmed, 2 to 3 minutes more. remove skillet from heat, add cold butter pieces, and swirl skillet off heat until the butter melts and emulsifies into the sauce.
• stir flour and seasoned salt together in wide, shallow bowl. dredge mahi mahi fillets in flour mixture to coat.
• heat olive oil in a separate skillet over medium heat. pan-fry mahi mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side. transfer mahi mahi to a platter; top with the sauce.

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 white 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.

Baked Butterfish Saratoga

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 tablespoon chopped fresh parsley
• 1 tablespoon minced fresh chives
• 1 1/2 pounds butterfish fillets
• 1/4 cup fresh lemon juice
• salt and pepper to taste
• 1 bunch fresh parsley
• 1 lemon, cut into wedges

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• in a bowl, cream together the butter, chopped parsley, and chives.
• arrange the butterfish in the prepared baking dish. sprinkle with lemon juice, and season with salt and pepper. dot the fish with about 2 tablespoons of the butter mixture.
• bake 5 minutes in the preheated oven, until the butter is melted. turn fillets, brush with remaining butter mixture, and continue baking 10 minutes, or until fish is easily flaked with a fork. garnish with parsley sprigs and lemon wedges to 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.

Super Smoked Fish Dip

Ingredients

• Servings: 16
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons chopped fresh dill weed
• 1/2 pound smoked marlin

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• in a medium-sized mixing bowl, combine mayonnaise, sour cream, and dill. mix well. chunk or flake the smoked fish into the mixture, and gently fold until the dip is well combined.

Easy Mustard-glazed Broiled Salmon

Ingredients

• Servings: 2
• 1 teaspoon vegetable oil
• 1 1/2 tablespoons dijon mustard
• 2 teaspoons rice vinegar
• 1/2 teaspoon sriracha hot sauce (optional)
• salt to taste
• 2 (5 ounce) salmon fillets

Recipe

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


• set oven rack about 6 inches from the heat source and preheat the oven's broiler. line a baking sheet with aluminum foil and rub with vegetable oil.
• stir mustard, vinegar, sriracha sauce, and salt together in a bowl until glaze is smooth.
• lay salmon fillets, skin-side down, on the prepared baking sheet. brush fillets with mustard glaze.
• cook in the preheated oven until salmon is golden and flakes easily with a fork, 5 to 8 minutes.

Chile Prawns

Ingredients

• Servings: 4
• 3 tablespoons peanut oil
• 1 pound tiger prawns, peeled and deveined
• 3/4 cup all-purpose flour
• 1/2 cup tomato-based chili sauce
• 1/3 cup pomegranate juice
• 3 tablespoons sriracha hot pepper sauce
• 1/4 cup hot ketchup
• 3/4 cup ketchup
• 3 tablespoons soy sauce
• 2 lemons, juiced and zested
• 2 teaspoons crushed red pepper flakes

Recipe

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


• heat oil in a large skillet or wok over medium-high heat. dredge prawns in flour, then fry in the hot oil until golden. remove to paper towels to drain.
• in a medium bowl, whisk together the chile sauce, pomegranate juice, sriracha hot sauce, hot ketchup, regular ketchup, soy sauce, lemon juice and lemon zest. pour the sauce into a wok, and bring to a boil over medium-high heat. cook until the sauce has reduced by about 10 percent and has thickened slightly. mix the prawns into the sauce, and toss to coat. serve immediately.

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.

oven fried buttermilk halibut

Ingredients

• Servings: 4
• 2 cups buttermilk
• 1 1/2 teaspoons salt
• 4 (3/4 inch thick) halibut fillets
• 1 (8 ounce) package seasoned rye crackers
• 2 tablespoons greek seasoning
• 3 eggs, beaten
• 2 tablespoons water
• 1/2 cup butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 5 hrs


• set a large resealable plastic bag in a bowl. pour in the buttermilk and salt. add the halibut fillets and close the bag. refrigerate for at least 4 hours and up to 1 day.
• preheat the oven to 250 degrees f (120 degrees c).
• place half of the crackers and half of the greek seasoning into a blender. cover and pulse until they become fine crumbs. pour into a shallow bowl, and repeat with remaining crackers and greek seasoning. whisk eggs with water in a separate bowl.
• remove halibut from the bag and discard the marinade. dip fish into the egg and then in the crumbs until evenly coated. place coated fillets into a lightly greased 9x13 inch baking dish. do not let them touch, as they will weld themselves together. drizzle the butter on top of the fish.
• bake uncovered in the preheated oven until fish is opaque and flakes easily with a fork, about 45 minutes.