Potato Bread I

Ingredients

• Servings: 1
• 3/4 cup water
• 2/3 cup instant mashed potato flakes
• 1 egg
• 2 tablespoons margarine
• 2 tablespoons white sugar
• 1/4 cup dry milk powder
• 1 teaspoon salt
• 3 cups bread flour
• 1 1/2 teaspoons active dry yeast

Recipe

• add ingredients to bread machine in order suggested by the manufacturer. add enough water to make a firm dough; use less if leftover potatoes are used.
• bake at regular bread cycle.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

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


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

masale aaloo (spice potatoes)

Ingredients

• Servings: 4
• 6 whole russet potatoes
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 teaspoon amchoor (dried mango powder)
• 1/2 teaspoon crushed red pepper flakes, or to taste
• 1 1/4 teaspoons salt
• 3 tablespoons vegetable oil
• 1 1/2 teaspoons whole cumin seeds

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 2 hrs


• place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and cool to room temperature.
• once the potatoes have cooled, peel and cut into bite-sized cubes. place into a mixing bowl, and sprinkle with ground cumin, coriander, amchoor, red pepper flakes, and salt. toss gently to evenly coat the potatoes with the spices.
• heat the vegetable oil in a large skillet over medium heat. stir in the whole cumin seeds, and cook until they begin to pop, about 30 seconds. add the potatoes; cook, stirring occasionally until the potatoes have heated through.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

spicy sausage and peppers over rice

Ingredients

• Servings: 2
• 1 cup brown rice
• 2 cups water
• 2 turkey sausage links, cut into 1-inch pieces
• 1 tablespoon minced garlic, or to taste
• 3/4 red onion, diced
• 1 green bell pepper, sliced
• 3/4 cup vegetable or chicken broth
• 1 cup grape tomatoes
• 2 tablespoons diced pimento
• crushed red pepper flakes to taste
• seasoning to taste
• black pepper to taste

Recipe

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


• pour brown rice and water into a small saucepan. bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until rice is tender, about 40 minutes.
• preheat a skillet over medium-high heat. add turkey sausage, and cook until well browned on the outside, and no longer pink on the inside. remove cooked sausage, then stir in garlic and onion. cook for a few minutes until the onion softens and begins to turn translucent. add green pepper and cook for 2 minutes.
• pour in half of the vegetable stock along with the tomatoes and pimiento. season to taste with red pepper flakes, seasoning, and pepper. cook until the liquid has almost completely evaporated. stir in sausage with remaining vegetable broth, and simmer until all is hot. serve sausage mixture over brown rice.

lamb in peanut sauce

Ingredients

• Servings: 4
• 2 teaspoons chopped fresh ginger root
• 3 cloves garlic, thinly sliced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 cup soy sauce
• 1/2 cup chicken broth
• 4 tablespoons peanut butter
• 1 1/2 pounds boneless lamb loin, cut into strips
• 2 tablespoons peanut oil for frying
• 1 onion, chopped
• 3/4 cup cashew nuts
• 2 cups frozen mixed stir-fry vegetables

Recipe

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


• in a large bowl, stir together the ginger, garlic, red pepper flakes, soy sauce, broth, and peanut butter. stir in lamb to coat. set aside.
• heat oil in a wok or large skillet over medium-high heat. stir in onions, and cook about 1 minute. stir in cashews. cook until unions are soft and translucent. pour in lamb and marinade. cook until lamb pieces are done, about 10 minutes. stir in mixed vegetables, and cook 5 minutes more.

pad se eew

Ingredients

• Servings: 3
• 1 tablespoon dark soy sauce
• 2 tablespoons soy sauce
• 1 tablespoon white sugar, or more to taste
• 1 teaspoon chile-garlic sauce (such as sriracha®), or more to taste
• 1 tablespoon olive oil
• 1 tablespoon chopped garlic
• 6 ounces chicken tenders, cut into bite-size pieces
• 1 (16 ounce) package frozen broccoli
• 1 pound fresh flat rice noodles
• 1 egg, beaten
• 1/4 teaspoon sesame seeds
• 1 pinch crushed red pepper flakes

Recipe

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


• stir the dark soy sauce, soy sauce, sugar, and chile-garlic sauce together in a small saucepan and place over medium-how heat; simmer and stir until the sugar dissolves into the sauce, about 5 minutes. remove from heat and set aside.
• heat the olive oil in a skillet over medium heat. cook and stir the garlic and chicken in the hot oil until the chicken is no longer pink in the center, 7 to 10 minutes. stir the broccoli into the chicken mixture; cook and stir until the broccoli is thoroughly heated. add the noodles and stir until all the ingredients are evenly mixed. pour the sauce over the mixture and stir until everything is evenly coated; continue cooking until the sauce begins to thicken.
• push the chicken mixture to the side of the skillet with a spatula. add the egg to the skillet in the vacated space. scramble the egg, cooking it through. once egg is cooked, mix ingredients back in and heat thoroughly. garnish with the sesame seeds and red pepper flakes to serve.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

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


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

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.

robert's homemade italian sausage

Ingredients

• Servings: 24
• 1/4 cup dry red , chilled
• 1 tablespoon raw sugar
• 1/4 teaspoon sea salt
• 1 tablespoon garlic powder
• 1 teaspoon dried oregano
• 2 teaspoons black pepper
• 2 teaspoons paprika
• 1 1/2 teaspoons fennel seed
• 1/2 teaspoon anise seed
• 1/2 teaspoon dried parsley flakes
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon dried minced onion
• 1/8 teaspoon coriander seed, coarsely cracked
• 1/8 teaspoon ground mace
• 2 pounds extra-lean ground turkey breast
• 1 pound lean ground lamb

Recipe

Preparation Time: 25 mins Ready Time: 8 hrs 25 mins


• pour the chilled red into a large bowl. whisk in the sugar and salt until dissolved. sprinkle in the garlic powder, oregano, black pepper, paprika, fennel seed, anise seed, parsley flakes, red pepper flakes, cayenne pepper, minced onion, coriander seed, and mace. mix in the turkey breast and lamb with your hands. mix thoroughly so the seasonings are evenly distributed in the meat mixture.
• line two or three baking sheets with plastic wrap. roll the meat mixture into 1/4 cup balls, flatten to 1/2 inch thick, and place in a single layer on the baking sheet. cover with another layer of plastic, and freeze until solid. once solid, place patties into a resealable plastic bag to store.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

cuban lamb

Ingredients

• Servings: 4
• 1 (1 1/4 pound) lamb tenderloin, cut crosswise into 8 slices
• 1 lime, zested and juiced
• 1 teaspoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 pinch crushed red pepper flakes (optional)
• 1 clove garlic, pressed

Recipe

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


• flatten the lamb tenderloin slices slightly, and set aside. in a bowl, mix together the lime zest, olive oil, cumin, salt, crushed red pepper, and garlic. reserve the lime juice. rub the seasoning mixture both sides of the lamb slices.
• spray a heavy skillet or ridged grill pan with cooking spray, and place over medium heat. pan-fry the lamb slices until browned on both sides, 6 to 7 minutes per side. after you turn the meat over, pour the reserved lime juice over the meat and continue cooking until no longer pink in the center. serve hot, topped with pan juices.

shrimp primavera

Ingredients

• Servings: 6
• 1 (16 ounce) package rigatoni pasta
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 3 cloves garlic, crushed
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• 1 green bell pepper, sliced
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 pounds shrimp, peeled and deveined

Recipe

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


• bring a large pot of lightly salted water to a boil. cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. drain.
• heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
• cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. serve shrimp and sauce over rigatoni.

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.

becca's chicken-fried lamb chops

Ingredients

• Servings: 4
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground paprika
• 1/2 teaspoon garlic powder
• 2 eggs
• 1/2 cup milk
• 1/2 (16 ounce) package saltine crackers, crushed
• 1/2 cup dry potato flakes
• 1/2 cup all-purpose flour
• 4 (3/4 inch) thick lamb chops
• salt and pepper to taste
• 1 1/2 cups vegetable oil for frying

Recipe

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


• in a shallow bowl, mix 1 1/2 cup of flour, paprika, and garlic powder. in a second shallow bowl, whisk together the eggs and milk until thoroughly blended. in a third bowl, combine the crushed cracker crumbs, potato flakes, and 1/2 cup of flour.
• with a fork, prick the lamb chops thoroughly to tenderize the meat. season the chops with salt and pepper.
• gently press the lamb chops into the flour to coat, and shake off the excess flour. dip into the beaten egg mixture, then press each chop into the cracker crumb mixture. gently toss between your hands so any crumbs that haven't stuck can fall away
• heat the oil in a large, deep skillet over medium heat, and gently place the lamb chops into the hot oil. fry the chops until the meat is no longer pink in the center and the crust is crisp and golden brown, about 5 minutes per side. remove the chops from the pan, and drain the excess oil on paper towels.

Italian-style Swiss Chard

Ingredients

• Servings: 4
• 1 bunch swiss chard
• 1 cup water
• 1 tablespoon salt
• 2 tablespoons olive oil
• 4 cloves garlic, coarsely chopped
• 1/8 teaspoon crushed red pepper flakes
• salt to taste

Recipe

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


• wash the swiss chard and cut into 1 inch strips. separate the thick and tough stalk sections from the upper leafy strips.
• bring the water and 1 tablespoon of salt to a boil in a large saucepan.
• cook the stalk sections in the salted boiling water for 2 minutes. stir in the leafy strips and cook until the leaves are wilted and the stalks are fork tender, about 6 minutes. drain and set aside.
• heat the olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. add the drained swiss chard, cook and stir for 2 minutes; season with salt to taste.

vegetarian purple potatoes with onions and mushrooms

Ingredients

• Servings: 6
• 6 purple potatoes, scrubbed
• 1 tablespoon olive oil
• 1 large red onion, chopped
• 8 ounces sliced fresh mushrooms
• salt and black pepper to taste
• 2 tablespoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon chopped capers
• 1 teaspoon chopped fresh tarragon

Recipe

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


• cut each potato into wedges by quartering the potatoes, then cutting each quarter in half. heat 1 tablespoon of olive oil over medium heat in a large skillet, and cook and stir the onion and mushrooms until the mushrooms start to release their liquid and the onion becomes translucent, about 5 minutes. transfer the onion and mushrooms into a bowl, and set aside.
• heat 2 more tablespoons of olive oil over high heat in the same skillet, and place the potato wedges into the hot oil. sprinkle with salt and pepper, and allow to cook, stirring occasionally, until the wedges are browned on both sides, about 10 minutes. reduce heat to medium, sprinkle the potato wedges with red pepper flakes, and allow to cook until the potatoes are tender, about 10 more minutes. stir in the onion and mushroom mixture, toss the vegetables together, and mix in the capers and fresh tarragon.

Broccoli Garlic Angel Hair Pasta

Ingredients

• Servings: 4
• 1 1/2 pounds broccoli
• 2 tablespoons olive oil
• 1/4 cup butter
• 6 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 3 cups chicken stock
• salt to taste
• 1 pound angel hair pasta
• 1/2 cup freshly shredded parmigiano-reggiano cheese, plus a little more for garnish
• 1 pinch red pepper flakes for garnish, or to taste

Recipe

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


• hold a sharp knife at a 45-degree angle and cut the florets from the broccoli stems into a bowl. chop remaining stems into small pieces and transfer stems to a separate bowl.
• heat 2 tablespoons olive oil with butter in a skillet over medium heat and cook garlic in the hot oil-butter mixture, stirring often, until garlic is soft but not browned. sprinkle in 1 teaspoon red pepper flakes and salt. pour chicken stock into skillet and bring to a simmer. stir broccoli stems into the stock mixture and simmer until tender, 10 to 12 minutes. add a little water or stock if mixture starts to dry out.
• stir broccoli florets into skillet and cook broccoli sauce until florets are bright green and slightly tender, 3 to 4 minutes.
• bring a large pot of salted water to a boil and stir in angel hair pasta. cook, stirring occasionally, until pasta strands are almost tender, about 4 minutes. drain and transfer to a large pot.
• pour broccoli sauce over pasta, stir with a wooden spoon, and mix in 1/2 cup parmigiano-reggiano cheese. cover pot with a lid and let stand until pasta absorbs excess liquid and finishes cooking, about 2 minutes.
• serve in bowls and sprinkle each serving with a dusting of parmigiano-reggiano cheese and a pinch of red pepper flakes.

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.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 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.

salt rising bread

Ingredients

• Servings: 3
• 1 cup milk
• 1/2 cup cornmeal
• 1 tablespoon white sugar
• 1 teaspoon salt
• 2 cups warm water (110 degrees f/45 degrees c)
• 2 cups all-purpose flour
• 2 tablespoons white sugar
• 3 tablespoons shortening
• 1/2 teaspoon baking soda
• 1 tablespoon warm water (110 degrees f/45 degrees c)
• 6 cups all-purpose flour

Recipe

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


• to make starter: heat the milk, and stir in 1 tablespoon of the sugar, the cornmeal and 1 teaspoon of the salt. place this in a jar in an electric skillet or crock pot with hot water in it. maintain the temperature around 105 to 115 degrees f (40 to 47 degrees c) for 7-12 hours or until it shows fermentation. you can hear the gas escaping when it has fermented sufficiently. the bubble foam, which forms over the starter, can take as long as 24 hours. do not go on with the bread-making until the starter responds. as the starter ferments, the unusual salt-rising smell appears.
• when the starter is bubbly, it is time to make the sponge. place the starter mixture in a medium-size bowl. stir in 2 cups of the warm water, 2 tablespoons of the sugar, the shortening and 2 cups of the all-purpose flour. beat the sponge thoroughly. put bowl back in the water to maintain an even 105 to 115 degrees f (40 to 47 degrees c) temperature. cover, and let rise until light and full of . this will take 2 1/2 to 3 hours.
• dissolve the baking soda in 1 tablespoon of the warm water and combine it with the sponge. stir 5 1/4 cups of the flour into the sponge; knead in more flour as necessary. knead the dough for 10 minutes or until smooth and manageable. cut dough into 3 parts. shape dough and place it in three greased 9x5x3 inch pans. place covered pans in warm water or uncovered pans in a warm oven with a bowl of hot water, maintaining a temperature of 85 degrees f (30 degrees c). it will take approximately 5 hours for the bread to rise 2 1/2 times the original size. the bread will round to the top of the pans.
• preheat the oven to 375 degrees f (190 degrees c).
• bake bread at 375 degrees f (190 degrees c) for 10 minutes. reduce oven temperature to 350 degrees f (175 degrees c) and bake for an additional 20 minutes or until light golden brown. you can dry salt rising culture!!! save 1/4 cup of a successful sponge and pour it into a saucer, cover with cheesecloth and allow to dry. store dried flakes in plastic in a cool, dry place or freeze until needed for salt rising bread. when ready to make the bread; dissolve the flakes in the new warm starter and continue with recipe. this will give a flavor boost to your bread.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

mexican spaghetti squash stir fry

Ingredients

• Servings: 5
• 1 spaghetti squash, halved and seeded
• 1 tablespoon olive oil
• 2 small green bell peppers, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound lean ground turkey
• 1 (15 ounce) can black beans
• 1/4 cup sun-dried tomatoes
• 1 (6 ounce) can tomato sauce
• 1 cube chicken bouillon
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 teaspoon seasoned salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon red pepper flakes (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• place spaghetti squash halves, cut sides down, on a baking sheet.
• bake in the preheated oven until flesh is tender and easily shreds when punctured with a fork, 20 to 30 minutes. carefully shred flesh with a fork until it resembles spaghetti.
• heat olive oil in a skillet over medium heat; cook and stir bell peppers, onion, and garlic in the hot oil until slightly tender, 3 to 5 minutes. add ground turkey to vegetable mixture; cook and stir until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• mix black beans, sun-dried tomatoes, tomato sauce, chicken bouillon, chili powder, garlic powder, seasoned salt, cumin, and red pepper flakes into ground turkey mixture; cook until heated through and flavors have blended, about 10 minutes.
• spoon spaghetti squash each plate; top with ground turkey mixture.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

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


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

salt rising bread

Ingredients

• Servings: 3
• 1 cup milk
• 1/2 cup cornmeal
• 1 tablespoon white sugar
• 1 teaspoon salt
• 2 cups warm water (110 degrees f/45 degrees c)
• 2 cups all-purpose flour
• 2 tablespoons white sugar
• 3 tablespoons shortening
• 1/2 teaspoon baking soda
• 1 tablespoon warm water (110 degrees f/45 degrees c)
• 6 cups all-purpose flour

Recipe

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


• to make starter: heat the milk, and stir in 1 tablespoon of the sugar, the cornmeal and 1 teaspoon of the salt. place this in a jar in an electric skillet or crock pot with hot water in it. maintain the temperature around 105 to 115 degrees f (40 to 47 degrees c) for 7-12 hours or until it shows fermentation. you can hear the gas escaping when it has fermented sufficiently. the bubble foam, which forms over the starter, can take as long as 24 hours. do not go on with the bread-making until the starter responds. as the starter ferments, the unusual salt-rising smell appears.
• when the starter is bubbly, it is time to make the sponge. place the starter mixture in a medium-size bowl. stir in 2 cups of the warm water, 2 tablespoons of the sugar, the shortening and 2 cups of the all-purpose flour. beat the sponge thoroughly. put bowl back in the water to maintain an even 105 to 115 degrees f (40 to 47 degrees c) temperature. cover, and let rise until light and full of . this will take 2 1/2 to 3 hours.
• dissolve the baking soda in 1 tablespoon of the warm water and combine it with the sponge. stir 5 1/4 cups of the flour into the sponge; knead in more flour as necessary. knead the dough for 10 minutes or until smooth and manageable. cut dough into 3 parts. shape dough and place it in three greased 9x5x3 inch pans. place covered pans in warm water or uncovered pans in a warm oven with a bowl of hot water, maintaining a temperature of 85 degrees f (30 degrees c). it will take approximately 5 hours for the bread to rise 2 1/2 times the original size. the bread will round to the top of the pans.
• preheat the oven to 375 degrees f (190 degrees c).
• bake bread at 375 degrees f (190 degrees c) for 10 minutes. reduce oven temperature to 350 degrees f (175 degrees c) and bake for an additional 20 minutes or until light golden brown. you can dry salt rising culture!!! save 1/4 cup of a successful sponge and pour it into a saucer, cover with cheesecloth and allow to dry. store dried flakes in plastic in a cool, dry place or freeze until needed for salt rising bread. when ready to make the bread; dissolve the flakes in the new warm starter and continue with recipe. this will give a flavor boost to your bread.

Dutch Potato Stuffing

Ingredients

• Servings: 8
• 1 (7.6 ounce) package dry potato flakes
• 2 stalks celery, chopped
• 2 medium yellow onions, chopped
• 3 eggs
• 8 slices bread, toasted
• 1/2 cup butter
• salt and pepper to taste

Recipe

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


• preheat the oven to 350 degrees f (175 degrees c). prepare mashed potatoes according to package directions. set aside.
• melt butter in a large skillet over medium heat. add onion and celery, and cook, stirring until tender. stir celery and onion into the mashed potatoes, then mix in the eggs. break the toasted bread into small pieces, and stir into the potatoes. season with salt and pepper, and transfer to an 11x7 inch baking dish.
• bake for 45 minutes in the preheated oven, until heated through, and the top is golden. more butter, salt and pepper may be sprinkled over the top if desired.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

Slow Cooker Barbeque Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 (18 ounce) bottle barbeque sauce (such as sweet baby ray's®)
• 1/4 cup distilled white vinegar
• 1/4 cup brown sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon red pepper flakes

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• put chicken breast halves in a slow cooker.
• whisk barbeque sauce, vinegar, brown sugar, garlic powder, and red pepper flakes together in a bowl until the sugar dissolves; pour over the chicken.
• cook on low for 4 to 6 hours.

fantastic grilled potatoes

Ingredients

• Servings: 4
• 2 large baking potatoes, thinly sliced
• 1 onion, thinly sliced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 6 button mushrooms, sliced
• salt and black pepper to taste
• 1 pinch mixed vegetable flakes, or to taste
• 1 pinch paprika, or to taste
• 2 tablespoons reduced fat spread (such as brummel & brown®), or to taste

Recipe

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


• preheat an outdoor grill for medium-high heat; lightly oil the grate.
• cut two 12x18-inch pieces of aluminum foil and fold them in half to create two 12x9-inch rectangles. spray one side of each piece with cooking spray. arrange the potatoes over one sheet of prepared foil in an overlapping pattern, leaving 2 inches free on all sides. sprinkle with the onion, green bell pepper, red bell pepper, and sliced mushrooms. season with salt, pepper, vegetable flakes, and paprika to taste. dot with the reduced fat spread. place the second piece of foil over the potatoes with the greased side down. seal the edges by creating several folds; poke 4 to 6 holes in the top to allow steam to escape.
• cook on the preheated grill until the potatoes are tender, 20 to 30 minutes.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

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.

Mashed Potato Casserole

Ingredients

• Servings: 6
• 1 cup milk
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) package onion dip
• 2 eggs, beaten
• 2 cups water
• 1/2 cup margarine
• 1 teaspoon salt
• 3 cups instant mashed potato flakes
• 2 tablespoons margarine

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease one 2 1/2 quart casserole dish.
• blend together milk, cream cheese, onion dip and eggs.
• in a saucepan over medium heat, combine water, margarine and salt. bring to a boil and add instant potato mix; mix well. add cream cheese mixture, mix well and pour into prepared dish.
• dot the top with margarine and bake at 350 degrees f (175 degrees c) for 30 to 45 minutes.

key lime cookies ii

Ingredients

• Servings: 1
• 1/2 cup butter, softened
• 1 1/2 cups confectioners' sugar
• 1 egg
• 2 tablespoons key lime juice
• 2 teaspoons grated lime zest
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups crushed cornflake crumbs

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• in a medium bowl, cream together the butter and confectioners' sugar until smooth. mix in the egg, lime juice and lime zest. mixture may appear curdled, but that's okay. combine the flour, baking powder and salt; stir into the lime mixture until well blended. drop batter by teaspoonfuls into the cornflake crumbs. place cookies 2 inches apart ungreased cookie sheets.
• bake for 12 to 15 minutes in the preheated oven, until edges are golden. remove from cookie sheets to cool on wire racks.

turkey dressing bread

Ingredients

• Servings: 1
• 1 cup milk, room temperature
• 1 egg
• 1 tablespoon butter, softened
• 2 tablespoons brown sugar
• 1 1/2 teaspoons salt
• 1/3 cup yellow cornmeal
• 3 cups bread flour
• 4 1/2 teaspoons dried minced onion flakes
• 1 1/2 teaspoons celery seed
• 3/4 teaspoon poultry seasoning
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon ground black pepper
• 2 1/4 teaspoons active dry yeast

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs 40 mins

Ready Time: 2 hrs 50 mins


• place ingredients in the pan of the bread machine in the order recommended by the manufacturer. select basic bread setting; press start. check dough after 5 minutes of mixing. add 1 to 2 tablespoons of water or flour if needed.

savory italian sausage sauce

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 pound italian sausage
• 4 green onions, chopped
• 1 (8 ounce) package fresh mushrooms, sliced
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can stewed tomatoes
• 1 (6 ounce) can tomato paste
• 1/2 cup water
• 1/2 cup red
• 1 teaspoon red pepper flakes
• 2 tablespoons white sugar
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• heat olive oil in a large skillet over medium-high heat. saute garlic until it browns. place sausage in skillet with garlic. cook until evenly brown, crumbling it as it cooks.
• stir in mushrooms, basil and oregano; cook 5 minutes. stir in tomato sauce, stewed tomatoes and tomato paste. then add water, red , red pepper flakes and sugar. season with salt and pepper to taste. reduce heat to low and simmer for at least 1 hour.

Spicy Chipotle Grilled Shrimp

Ingredients

• Servings: 6
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 lemon, juiced
• 1 tablespoon olive oil
• 1 tablespoon paprika
• 1 teaspoon chopped fresh cilantro (optional)
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon cayenne pepper
• 2 pounds uncooked medium shrimp, peeled and deveined
• wooden or metal skewers

Recipe

Preparation Time: 15 mins Cook Time: 5 mins Ready Time: 50 mins


• mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. stir in the shrimp, and mix well to thoroughly coat. marinate for 30 minutes in refrigerator.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• remove the shrimp from the marinade, and discard excess marinade. thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

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.

pesto spaghetti squash

Ingredients

• Servings: 6
• 1 spaghetti squash, halved lengthwise and seeded
• 3 tablespoons butter, divided
• 1 onion, sliced
• 1 cup kale, stems removed and leaves chopped
• 4 white mushrooms, sliced
• 1 teaspoon garlic salt
• 1 teaspoon italian seasoning
• 1 teaspoon red pepper flakes
• 1 teaspoon olive oil
• 2 tablespoons prepared pesto
• 1/4 cup grated parmesan cheese

Recipe

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

Ready Time: 1 hr 40 mins


• preheat oven to 400 degrees f (200 degrees c). grease a baking sheet.
• place squash skin side down on prepared baking sheet. bake until cooked through, about 1 hour. remove from oven; cool for 10 minutes. once squash is cool enough to handle, scrape flesh into string-like strands with a fork. place in a bowl and set aside.
• melt 1 tablespoon of butter in a large skillet over medium-high heat. add onion; cook and stir until onion begins to turn translucent. stir in kale and mushrooms; reduce heat to medium low.
• stir in squash, remaining 2 tablespoons butter, garlic salt, italian seasoning, and red pepper flakes; cook for 2 minutes. remove from stove and place squash mixture in a large bowl.
• stir olive oil and pesto into the squash mixture. slowly add grated parmesan cheese, stirring until evenly mixed.

Sunday Afternoon Slow-cooked Spare Ribs

Ingredients

• Servings: 8
• 8 meaty lamb loin spareribs
• 1 tablespoon light olive oil
• 1 (14 ounce) can beef broth
• 1/2 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup lemon juice
• 2 tablespoons vinegar
• 2 tablespoons worcestershire sauce
• 2 tablespoons soy sauce
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon seafood seasoning (such as old bay®)
• 1/4 cup dried minced onion
• 1/2 teaspoon ground nutmeg
• salt and black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs 15 mins

Ready Time: 4 hrs 25 mins


• place the ribs into a large pot, and cover with lightly salted water. bring the ribs to a boil, and boil for 45 minutes. drain off the water and set the ribs aside.
• heat the olive oil in a large, heavy pot or dutch oven over medium heat until the oil shimmers, and brown the ribs on all sides, about 10 minutes per side. remove the ribs, and pour in the beef broth, ketchup, brown sugar, lemon juice, vinegar, worcestershire sauce, soy sauce, red pepper flakes, seafood seasoning, dried onion, nutmeg, and salt and pepper. stir the ingredients until the sauce has dissolved any brown bits of flavor from the bottom of the pan. bring the sauce to a simmer over medium-low heat, and transfer the ribs back into the sauce.
• coat the ribs with sauce, cover the pan, and simmer over low heat until the meat is very tender and falls off the bones, about 3 hours.

bbq meatballs

Ingredients

• Servings: 5
• 4 eggs, beaten
• 1/2 cup
• 1/2 cup water
• 1 tablespoon worcestershire sauce
• 2 tablespoons dried minced onion flakes
• 1 teaspoon garlic powder, or to taste
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste
• 3 pounds ground beef
• 2 pounds ground turkey
• 1 (15 ounce) package italian seasoned bread crumbs
• 2 (28 ounce) cans crushed tomatoes
• 2 (14.25 ounce) cans tomato puree
• 1 (18 ounce) bottle hickory smoke flavored barbeque sauce
• 1 (8 ounce) can crushed pineapple
• 1 cup brown sugar
• 1 (14 ounce) bottle ketchup
• 1/2 cup
• 2 tablespoons dried minced onion flakes
• 1 teaspoon garlic powder, or to taste
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste

Recipe

Preparation Time: 45 mins Cook Time: 1 hr

Ready Time: 1 hr 45 mins


• in a large bowl, combine eggs, 1/2 cup and worcestershire sauce. season with 2 tablespoons onion flakes, garlic powder, salt and pepper. mix in ground beef, ground turkey and bread crumbs. shape into meatballs, and set aside.
• in a very large pot over medium heat, combine crushed tomatoes, tomato puree, barbeque sauce, pineapple, brown sugar, ketchup, and 1/2 cup . season to taste with onion flakes, garlic powder, salt and pepper. bring to a boil, reduce heat and let simmer.
• heat a large heavy skillet over medium heat. cook meatballs until evenly brown on all sides. carefully place into sauce, and simmer for at least an hour.

Absolute Best Mashed Potatoes

Ingredients

• Servings: 6
• 1 cup water
• 6 large firm russet potatoes, scrubbed
• 1 pint heavy cream at room temperature
• 1/2 cup unsalted butter at room temperature
• 2 tablespoons dry instant mashed potato flakes, or as needed (optional)
• salt and ground white pepper to taste

Recipe

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


• pour water into a saucepan. place a large steamer basket into the saucepan over (not touching) the water, and place the potatoes into the basket. bring the water to a boil. reduce heat to a simmer, cover the pan and basket with a lid, and steam potatoes until tender in the center, about 20 minutes. a skewer inserted into a potato should easily pierce the center. using tongs to hold hot potatoes, peel them, and set aside. reserve potato cooking water.
• place 1 cup of cream and the butter into the work bowl of a large stand mixer fitted with mixing paddle, and start the machine on low speed. mix until the cream and butter are blended; add potatoes, and beat until thoroughly mixed. as potatoes mash, gradually pour in remaining cup of cream. if potatoes are too stiff, beat in reserved potato cooking water, 1 tablespoon at a time. if potatoes are too runny, beat in instant mashed potato flakes, 1 tablespoon at a time, until you reach desired consistency. season to taste with salt and white pepper.

broccoli and chicken stir-fry

Ingredients

• Servings: 3
• 2/3 cup soy sauce
• 1/4 cup brown sugar
• 1/2 teaspoon ground ginger
• 1 pinch red pepper flakes, or to taste
• 2 tablespoons water
• 2 tablespoons cornstarch
• 2 teaspoons vegetable oil, or to taste
• 3 skinless, boneless chicken breast halves, cut into chunks
• 1 onion, sliced
• 3 cups broccoli florets

Recipe

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


• stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
• heat oil in a large skillet over high heat. fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. push the chicken and vegetables mixture to the side of the skillet.
• pour the soy sauce mixture into the vacant part of the skillet. stir the cornstarch slurry into the soy sauce mixture until the color is consistent. move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

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


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

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.

baked hawaiian sandwiches

Ingredients

• Servings: 24
• 24 hawaiian bread rolls (such as king's®), split
• 12 thin slices of honey-cured deli ham, halved
• 12 slices swiss cheese, halved
• 12 thin slices deli smoked turkey, halved
• 12 thin slices provolone cheese, halved
• 1/2 cup butter
• 1/4 cup white sugar
• 1/4 cup dried onion flakes
• 2 tablespoons poppy seeds
• 1 tablespoon honey mustard

Recipe

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


• place a rack into lower half of oven and preheat oven to 400 degrees f (200 degrees c).
• arrange bottom halves of hawaiian rolls on a baking sheet. place a half slice each of ham, swiss cheese, smoked turkey, and provolone cheese each roll bottom. place top halves each bottom to make sandwiches.
• melt butter in a saucepan over low heat and stir in sugar, dried onion flakes, poppy seeds, and honey mustard until mixture is smoothly combined, creamy, and the sugar has dissolved, about 2 minutes; brush over the tops of each sandwich.
• bake sandwiches on the preheated oven's lower rack until tops are golden brown and fillings are hot, about 15 minutes.

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.

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.

Cilantro And Lime Butter

Ingredients

• Servings: 1
• 1 cup unsalted butter
• 1/4 cup chopped fresh cilantro
• 1 1/2 tablespoons lime juice
• 1/2 teaspoon crushed red pepper flakes
• salt to taste

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• in a mixing bowl, cream butter. mix in cilantro, lime juice, and red pepper flakes. season with salt to taste. cover, and chill for at least 1 hour.

curried mustard greens with kidney beans

Ingredients

• Servings: 4
• 1 bunch mustard greens
• 1 tablespoon ghee (clarified butter)
• 2 medium shallots, chopped
• 1 tablespoon minced fresh ginger root
• 1 pinch red pepper flakes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can tomato sauce
• 2 teaspoons curry powder
• 1/2 cup half and half

Recipe

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


• bring a large pot of lightly salted water to a boil. place greens in the pot, cover, and cook 7 minutes, or just until tender. drain, and rinse under cold water.
• heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. stir in ginger, and season with red pepper. mix in greens, kidney beans, tomato sauce, and curry powder. stir in the half and half, and continue cooking until heated through.

Skillet Surprise

Ingredients

• Servings: 8
• 1 teaspoon oil
• 1/2 onion, chopped
• 1/2 stalk celery
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1/2 zucchini, sliced into rounds
• 1 teaspoon finely chopped green chile peppers
• 1 tablespoon butter
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• black pepper to taste
• 1 (1 ounce) envelope dry onion soup mix
• 2 1/2 cups water
• cayenne pepper to taste
• crushed red pepper flakes to taste
• 2 boneless skinless chicken breasts, cut into bite-size pieces
• 1/2 pound kielbasa sausage, sliced
• 1/2 pound shrimp

Recipe

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


• heat oil in a large heavy skillet over medium heat. saute onion, celery, red bell pepper, green bell pepper, zucchini, and green chiles until the onion is tender. remove vegetables from skillet, and set aside.
• melt the butter in the same skillet on medium heat, being careful not to burn. stir in flour until combined, then stir in salt and pepper. cook flour mixture until brown, 3 to 5 minutes; stir continuously. do not allow this mixture to burn.
• stir in onion soup mix and water. increase heat to medium high. season with red cayenne pepper and crushed red pepper flakes. stir in vegetables. if gravy is too thick, stir in warm water. reduce heat to low.
• heat a separate large heavy skillet over medium high heat. saute chicken, sausage and shrimp until chicken is no longer pink, and juices run clear. stir into vegetable mixture. simmer for 35 minutes.

Black Bean And Rice Enchiladas

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced tomatoes and green chilies
• 1/4 cup picante sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 2 cups cooked brown rice
• 8 (6 inch) flour tortillas, warmed
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1/4 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. fold in rice and 1 cup cheddar cheese; cook until heated through, about 5 minutes.
• spoon a rounded 1/2 cup bean mixture down the center of each tortilla. fold sides over filling and roll up. place enchiladas seam side down in baking dish; spoon salsa over each tortilla. cover baking dish with aluminum foil.
• bake in preheated oven for 25 minutes. uncover and sprinkle with cilantro and 1/4 cup cheddar cheese. bake until cheese is melted, 2 to 3 minutes.

Swiss Chard With Pinto Beans And Goat Cheese

Ingredients

• Servings: 4
• 1 1/2 tablespoons vegetable oil
• 1 1/2 tablespoons butter
• 2 cloves garlic, minced
• 1 pinch red pepper flakes
• 1 bunch swiss chard - rinsed, stems removed and cut into 1/2 inch slices
• 1 (15.5 ounce) can pinto beans, rinsed and drained
• 1 small tomato, chopped
• salt and pepper to taste
• 1 tablespoon fresh lime juice
• 3 tablespoons goat cheese

Recipe

Preparation Time: 15 mins Cook Time: 23 mins Ready Time: 38 mins


• preheat the oven to 350 degrees f (175 degrees c). lightly grease an 8 or 9 inch square baking dish.
• heat the oil and butter in a large skillet over medium heat. add garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. add swiss chard, cover and cook for 4 minutes. uncover and mix in the pinto beans, tomato, lime juice, salt and pepper. cover and continue cooking until the chard is wilted, about 4 more minutes.
• transfer the chard to the baking dish and dot with goat cheese, pushing it down into the dish.
• bake for 15 minutes in the preheated oven, or until the goat cheese is warmed.

sweet chili lime chicken with cilantro couscous

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast halves, cubed
• 1 pinch monosodium glutamate (such as ac'cent®), or to taste
• 6 tablespoons soy sauce
• 6 tablespoons brown sugar
• 1/2 teaspoon red pepper flakes, or more to taste
• 1 lime, juiced and zested
• 2 cups vegetable broth
• 1 cup couscous
• 1/3 cup chopped cilantro
• 4 wedges lime for garnish

Recipe

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


• heat olive oil in a large skillet over medium heat; cook and stir chicken breast cubes in the hot oil until the juices run clear and chicken is no longer pink inside, 5 to 6 minutes. sprinkle chicken with monosodium glutamate as it cooks. remove chicken from skillet.
• mix soy sauce, brown sugar, red pepper flakes, lime juice, and lime zest in a bowl, stirring to dissolve sugar. pour sauce into hot skillet, bring to a boil, and reduce heat to low. simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. mix cooked chicken into sauce and cook until sauce forms a glaze on chicken pieces, about 2 to 3 more minutes, stirring often.
• bring vegetable broth to a boil in a saucepan. stir couscous into vegetable broth, turn off the heat, and let couscous stand until broth is absorbed, about 5 minutes. stir cilantro into couscous.
• arrange couscous a serving platter, top with chicken and sauce, and serve with lime wedges. squeeze lime wedges over couscous and chicken before serving.

broiled tilapia parmesan

Ingredients

• Servings: 8
• 1/2 cup parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Recipe

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


• preheat your oven's broiler. grease a broiling pan or line pan with aluminum foil.
• in a small bowl, mix together the parmesan cheese, butter, mayonnaise and lemon juice. season with dried basil, pepper, onion powder and celery salt. mix well and set aside.
• arrange fillets in a single layer on the prepared pan. broil a few inches from the heat for 2 to 3 minutes. flip the fillets over and broil for a couple more minutes. remove the fillets from the oven and cover them with the parmesan cheese mixture on the top side. broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. be careful not to over cook the fish.

Really Good Scalloped Potatoes

Ingredients

• Servings: 8
• 1 (10.75 ounce) can condensed cheddar cheese soup
• 2 cups half-and-half cream
• 2 tablespoons herb and garlic flavored cream cheese spread
• 2 tablespoons dehydrated onion flakes
• 2 tablespoons garlic powder
• 2 tablespoons mustard powder
• 1 tablespoon chicken bouillon granules
• salt and pepper to taste
• 6 large baking potatoes, peeled and thinly sliced
• 3 cloves garlic, minced
• 2 stalks celery, thinly sliced
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup grated parmesan cheese

Recipe

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

Ready Time: 1 hr 25 mins


• preheat the oven to 350 degrees f (175 degrees f).
• in a large bowl, stir together the cheddar cheese soup, half-and-half, cream cheese, onion flakes, garlic powder, mustard powder, chicken bouillon granules, salt and pepper. it will be slightly lumpy.
• grease a 9x13 inch baking dish, and layer 1/3 of the potato slices over the bottom so that they overlap slightly. sprinkle half of the garlic and celery over this layer. repeat layers ending with potatoes on top. pour the cheese soup mixture evenly over the whole dish. cover tightly with aluminum foil.
• bake for 45 minutes in the preheated oven. remove from the oven, and sprinkle cheddar and parmesan cheeses over the top. return to the oven uncovered, and bake for 20 more minutes, or until a butter knife can easily be inserted into the potatoes.